$36,000 - $39,000 / WEEK

YachtLength 62.00 Ft

Boat Details

Cabins: 4
Queen: 3
Single Cabins: 1
Showers: 4
Wash Basins: -
Heads: 4
Electric Heads: 4

Pick Up Locations

Pref. Pick-up: Nanny Cay, BVI
Other Pick-up: Sint Maartin


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

Engine Details

Yacht website:
Fuel Consumption: -
Cruising Speed: -
Max Speed: -


Winter Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Summer Area: W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard., W. Med - Spain/Balearics


Salon Tv/VCR: Yes
Salon Stereo: Yes
Sat Tv: -
# of Videos: -
# DVDs/Movies: -
# CD's: -
Camcorder: -
Books: -
Board Games: Yes
Sun Awning: Yes
Deck Shower: Yes
Bimini: Yes
Water Maker: 250L/Hr
Special Diets: Yes
Kosher: Yes
BBQ: Yes
# Dine In: -
Minimum Age: -
Generator: 19Kw
Inverter: Yes
Voltages: -
Water Maker: 250L/Hr
Water Cap: -
Ice Maker: Yes
Sailing Instructions: -
Internet Access: Onboard WIFI
Gay Charters: Yes
Nude: Inq
Hairdryers: Yes
# Port Hatches: -
Guests Smokes: -
Crew Smokes: No
Pets Aboard: No
Pet Type: -
Guest Pets: -
Children Ok: Yes
Hammock: -
Windscoops: -

Water Sports

Dinghy size: Center Console
Dinghy hp: 90
Dinghy # pax: 8
Water Skis Adult: Yes
Water Skis Kids: -
Jet Skis: -
Wave Runners: -
Kneeboard: Yes
Windsurfer: -
Snorkel Gear: Yes
Tube: Yes
Scurfer: Yes
Wake Board: 2
Kayaks 1 Pax: -
Kayaks (2 Pax): Yes
Floating Mats: Yes
Swim Platform: Yes
Boarding Ladder (Loc/Type): Yes
Sailing Dinghy: -
Beach Games: Yes
Fishing Gear: Yes
Gear Type: -
Rods: -

Scuba Diving Details

Crew License Resort Course Full Course
- - -
Divers 2 Tanks 2 BCs 2 Regulators 2 Dive Lights -
Air Compressor Onboard Wet Suits - Weight Sets 2 Dives/wk - Night Dives -
General Diving Info
Diving Costs information
4 dives per week included for certified divers - charters 6 nights or more.

Additional dives $100 per dive per person.
Captain Josh
A well-versed sailor with a passion for client relations and the ocean. With multiple charter experience and years and boat maintenance experience, I am a promising asset to your team. As Captain I am more than capable of caring for your yacht and ensuring you and your guests are well looked after and have the experience of a lifetime.

Chef Jennifer
After my culinary degree in the most reputable culinary school in Montreal, a few years on restoration and 4 years on multiple private yachts, I consider that I gained enough experience to take ownership of my role on any yacht and understand the preferences and needs of every guest onboard. People I have worked with define me as a diligent and an enthusiastic worker, extremely organized and clean. When it comes to me, I consider myself an easy going person and always ready for an adventure. I spend a lot of time doing yoga, reading, cooking for friends and I get every chance to go swimming.

First Mate Talia
I grew up in a place where coastal forests and the Indian Ocean collide ultimately leading me into a full life of the outdoors. My personal experiences have given me the fundamental tools and knowledge to understand and respect such extraordinary natural environments. My experience on luxury and expedition yachts have truly allowed my people managing and communication skills to flourish. I have worked with a variety of mixed international crew and guests, and I have maintained a positive relationship with all. I am optimistic and forward thinking, I thrive on new challenges, and bring a sense of calm in stressful situations. I have strong organization, punctuality and coordination skills which has been my greatest asset in managing resources effectively and keeping the boat in order. I assure to bring a vibrant and uplifting attitude to the work place, whilst preforming my duties with the best of my abilities,

Day 1
Welcome Spread & Dinner
Baked brie coated in honey with fresh thyme and grapes
Assortment of Italian meats and cheese platter
Homemade sun-dried tomato hummus with crackers
Tomato-Mozzarella salad with onion and balsamic drizzle
Beef Bolognese pasta
Freshly roasted garlic parmesan bread
Local fruit and cheese pastries with raspberry preserves

Day 2
Pastry filled quiches- veggie and meat with cheese options
Served with assortment of pastries and breads
Feta spinach burgers on pita with cucumber yogurt sauce with roasted
Avocado-tomato salad
Mango-lime fresh catch fish with roasted onions and peppers served with rice
Coconut custard pie with a pancake crust

Day 3
Greek Yogurt Parfait Bar- granola, honey, fresh and dried fruits
Ginger-soy glazed shredded chicken lettuce wraps
Cucumber yogurt sauce with freshly baked pita chips
Watermelon feta mint salad
Lamb chops with garlic broccoli and lemon potatoes
Ice Cream brownie sundaes

Day 4
Scrambled eggs with maple glazed bacon and freshly baked assorted muffins
Gourmet pizzas - meat and veggie options
Fresh guacamole & homemade salsa with chips
Fish tacos w/ cabbage, pickled onion, queso, w/ black beans and tomato rice
Fruit Pizza

Day 5
Baked German pancake with sausage and fresh fruit salad
Jerk shrimp mango salad with vinaigrette dressing
Lemon-herb roasted chicken with roasted vegetables and potatoes
Greek rice pudding topped with cinnamon and golden raisins

Day 6
Toast Bar- avocado toast, honey whipped ricotta toast, peanut butter banana
Wraps- Honey citrus chicken salad or buffalo chicken with chips and
tri-color bean salad
Pear and Gorgonzola salad
Hand cut 1.5” ribeye topped with caramelized onions served with lemon
parmesan asparagus and baked potato
Dessert – NY style cherry cheesecake

Day 7
Breakfast burrito- scrambled eggs with fresh salsa, queso, sour cream and
bacon on warm flour tortillas
Cuban coffee with sweet condensed milk
Kale salad with lemon chicken, sun-dried tomato, feta, scallion, artichoke and
chickpeas, and a bread twist
Goat cheese, fresh raspberry spinach salad with citrus dressing
Maple lemon chipotle pork with balsamic brussels sprouts and scallion rice
Assortment of fresh fruit and gourmet cheeses

Day 8
Send Off Breakfast
Blueberry cream cheese baked croissants with sausage and fruit
Mixed nuts & dried fruits
Meat and cheese plates
Veggie & fruit platters
Dips & cracker plates
Chips, granola bars, chocolates, etc
*Other breakfast options throughout the week will be bagels w/ cream cheese,
toast, cereal, eggs, and English muffins
*Some ingredients may flex based on fresh options available while provisioning