Ad Astra

$25,000 - $30,000 / WEEK

BUILT/REFITYEAR 2020
YachtLength 56.00 Ft
NUMBER OFCABINS 5
NUMBER OFGUEST 10
TOTALCREW 2
CHARGESFROM $25,000




Boat Details

Cabins: 5
Queen: 5
Single Cabins: 1
Showers: 5
Wash Basins: 5
Heads: 5
Electric Heads: 5

Pick Up Locations

Pref. Pick-up: Nassau/Red Hook/St. Geo
Other Pick-up: Tortola/St. Vincent

Details

Refit: -
Helipad: No
Jacuzzi: No
A/C: Full

Engine Details

-
Fuel Consumption: -
Cruising Speed: 8 Knots
Max Speed: 12 KnotsUS Gall/Hr

Locations

Winter Area: Caribbean Virgin Islands, Bahamas
Summer Area: Caribbean Virgin Islands, Bahamas, Caribbean Leewards, Caribbean Windwards

Amenities

Salon Tv/VCR: Yes
Salon Stereo: Yes
Sat Tv: -
# of Videos: -
# DVDs/Movies: Yes
# CD's: -
Camcorder: No
Books: -
Board Games: Yes
Sun Awning: Yes
Deck Shower: Yes
Bimini: Yes
Water Maker: Yes
Special Diets: Yes
Kosher: Yes
BBQ: Yes
# Dine In: -
Minimum Age: -
Generator: Yes
Inverter: Yes
Voltages: 110V
Water Maker: Yes
Water Cap: 1200L - 315 GAL
Ice Maker: Yes
Sailing Instructions: -
Internet Access: Onboard WIFI
Gay Charters: Yes
Nude: Inq
Hairdryers: Yes
# Port Hatches: -
Guests Smokes: On sugar scoops only
Crew Smokes: No
Pets Aboard: No
Pet Type: -
Guest Pets: No
Children Ok: Yes
Hammock: Yes
Windscoops: No

Water Sports

Dinghy size: 14 ft. Highfield Center console with Turbo Swing for watersports and ladder assembly
Dinghy hp: 60
Dinghy # pax: -
Water Skis Adult: Yes
Water Skis Kids: No
Jet Skis: No
Wave Runners: No
Kneeboard: No
Windsurfer: No
Snorkel Gear: 12
Tube: Yes
Scurfer: No
Wake Board: Yes
Kayaks 1 Pax: -
Kayaks (2 Pax): No
Floating Mats: Yes
Swim Platform: Yes
Boarding Ladder (Loc/Type): Yes/Stern
Sailing Dinghy: -
Beach Games: Yes
Fishing Gear: Yes
Gear Type: Poles, tackles and rod holders
Rods: 4
Capt. Jacob grew up in Chicago and left the cold weather for sunny southern California after college. It was here that he fell in love with sailing and has never looked back since. After purchasing his own boat and becoming involved with several race teams he decided to make his passion a full time job.

Working several seasons in the Mediterranean and Australia, he honed his charter skills before arriving in the Virgin Islands in 2018. For the past 3 seasons he has sailed the USVI and BVI in search of the perfect locales to make your trip one in a lifetime!

Growing up sailing in the British Virgin Islands with her parents, Michelle has spent much of her time on the water. Sailing in the Caribbean and motor yachting in the US north east contributed to her desire to work in the industry.

She has completed 3 yachting seasons as a chef in Croatia and Montenegro working primarily with flotilla companies. Within that role she managed several other yacht chefs, helping set the bar for the culinary and guest experience standards. She has also worked as a private charter chef in Croatia, Greece, the Bahamas and the British Virgin Islands.

Her culinary background sprouted from her Italian American family who gave her an instant love for food and pure ingredients. She later went on to study under the founder of one of the United States’ leading restaurant consultant agencies.

Adapting her cooking on sailing yachts for the last 4 years has been her passion, as well as spending time gaining nautical miles while taking time off from work. She has completed over 3000 miles on a delivery crossing from Las Palmas, Spain to Antigua on a 42 ft catamaran. During that time she made meals for the crew while helping sail during the day. She also spent several months on a sailing yacht on the west coast of Mexico, growing her understanding of long passages and maintaining a private boat.

With a background in event planning with the Australian Venue Company, Michelle is proud to go above and beyond the experience her guests are looking for. She joins food and overall ambience for her guests to make their holiday perfect.

Aside from sailing, Michelle is a certified free diver and loves exploring sea life below the surface. She is also an avid yogi and enjoys keeping an active lifestyle while traveling and exploring new cultures.





BREAKFAST
Miniature Spinach & Feta Quiche
Served with loaded veggie and bacon home fries (*GF)


Smoothie Bowls
Banana and mixed berry base topped with homemade
granola, fresh fruit, and almond butter drizzle (V,*GF,DF)


New York Salmon Bagel
Everything bagel with cream cheese, smoked salmon,
capers and red onion served with breakfast sausage


Vegetable Frittata with Grilled Halloumi
Mushrooms, red onion, spinach, and tomatoes served
with honey and pepper grilled halloumi on the side (V,GF)


Steak and Eggs
Grilled flank steak with scrambled eggs, roasted cherry
tomatoes and potatoes (GF, DF)


Avocado Toast
Smashed avocado on sourdough with deviled eggs, red
pepper flakes, feta and lime (V, *GF, *DF)


French Toast Casserole
Baked French Toast topped with honey drizzled
mascarpone and fresh seasonal fruit, served with crispy bacon

 

LUNCH
Pulled Pork or Steak Tacos
Slow cooked pork shoulder or grilled NY strip with grilled
pineapple, pickled red cabbage, and homemade crispy onion (*GF)

Ahi Tuna Poke Bowls
Served over rice with a mango salsa, cabbage, and
avocado with a homemade chipotle mayo or teriyaki sauce (GF, *DF)

Grilled Chicken & Quinoa Salad
Honey lemon chicken with rocket, organic cherry
tomatoes, feta, roasted potatoes, and quinoa with a creamy garlic and lemon dressing (GF)

Grilled Chicken Skewers with an Antipasto Spread
Garlic rubbed chicken skewed with portobello mushrooms and bell peppers served with a modern
take on the classic Italian Antipasto spread

Mushroom & Feta Flatbreads with Grilled Steak
Sauteed balsamic glazed portobello mushroom and feta
flatbread served with quinoa salad and grilled steak strips (*GF)


Parmesan Crusted Chicken
Served with basmati rice, roasted vegetables, and garlic aioli


Customised Beach Picnic
Various salads, grilled chicken wraps, local fruits, charcuterie and finger sandwiches

 

DINNER
Shrimp Coconut Red Curry (GF, DF)
• Starter; summer rolls (GF, DF)
• Desert; Chocolate chip cookies from scratch with vanilla ice cream (V)

Ravioli Alla Vodka
• Starter; Caprese salad (V, GF)
• Desert; Espresso creme brulee (V, GF)


Poulet Provencal (GF)
• Starter; Goat cheese and caramelized onion crostini (V)
• Desert; Affogato, an espresso shot over gelato with shaved chocolate topping (V)

Filet Mignon
• Starter; Caesar salad (V)
• Desert; Fudge brownie with vanilla ice cream (V)


Beef Pad Thai (*GF, DF)
• Starter; Shrimp cocktail (GF, DF)
• Desert; Key lime pie custard (V)


Blackened Mahi Mahi (GF)
• Starter; Fresh guacamole and corn chips (GF, V,DF)
• Desert; Assorted fruit and clotted cream (V, GF)


Brown Buttered Scallops over Vegetable Risotto (GF)
• Starter; Antipasto spread
• Desert; Chocolate chip banana cake (V)