Plus 10

FROM: 40,700

GUESTS8

STATEROOMS4

CREW2

LENGTH59Ft

BEAM31 Ft

BUILT2025

Plus 10 Catamaran Yacht for Charter Full Specifications

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01 INTRO 02 VIDEO+PHOTOS 03 DETAILS 04 DESTINATIONS 05 YACHT LIFE 06 INQUIRE

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GUESTS: 8

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STATEROOMS: 4

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YACHT DESCRIPTION

SLEEPS 8 GUESTS IN 4 GUEST STATEROOM(S).

QUEEN BEDS 5

SPECIFICATIONS	VALUE
Guests	8
Staterooms	4
# Of Crew	2
Length	59 Ft / 18 m
Beam	31 Ft / 9.47 m
Draft	5 Ft / 1.53 m
Built - Refit:	2025 - No Refit Date Set
Builder	Fountaine Pajot

ACCOMMODATION INFORMATION

4 Queens

WATERSPORTS

Paddle Boards	2
Snorkeling gear	8
Scuba Diving	Yacht offers Rendezvous Diving only

OTHER TOYS
Seabob
eFoil
4 Subnados
Wakeboard
Tube
2 Stand Up Paddle Boards
Floating Couch & Chairs
Snorkeling Gear
Floating Toys

CREW PROFILE

David Cuevas

Emily Cuevas

David and Emily met and married on the beautiful island of Kauai. There, they were flourishing, David working as a finish carpenter on luxury estates and Emily cooking as a private chef. Every afternoon when they would get off work and see the ti leaves swaying, they’d race down to Hanalei Bay to take their Nacra 20 out for a zip thru the water. Soon after saying, “I do”, they bought a 44’ Kelly Peterson, a classic ocean going vessel. They quickly closed down shop, moved off of Hawaii, and began prepping the boat to head south to Mexico. They took off from San Diego in December 2018 and began their adventure of a lifetime. Sailing down the primitive coasts of Baja, where all you see is brown and blue to Zihuatanejo Mexico, where they passed the March 2019 shut down on a secluded island with 5 other boats. They’ve surfed the coasts, fished big game, and even seen sea monsters! Their biggest challenge was crossing by themselves to Hawaii, the longest ocean passage in the world. It was 21 days of riding a roller coaster and they were hooked! They returned by passing under the Golden Gate Bridge on a clear, cloudless morning with no other boats around. Now, they are based full time in Mexico, cruising in the winter months and developing their property in the summer. Expect to see some flavor and spice on your plate!

David grew up in a boat yard in Oceanside, CA. He moved to Hawaii when it was time for a fresh start. Hawaii is known to either accept you or throw you out, and it welcomed him with open arms. He raced on Olson 30s in beer car races and across the treacherous Kauai channel to Oahu. He worked on stunning homes with vistas of the ocean. His sense of adventure and charging attitude will keep your trip moving forward! He is always trolling lines off the back and loves to reel in dinner.

Emily moved to Hawaii from Jackson, WY, where she was running an all organic and vegan bakery. It was like a light bulb going off when she learned of private chefing..as if “AH! This is what I’m supposed to do!” After a tasting trial at the head concierge’s house, her career took off. Her inspiration comes from sourcing the most beautiful ingredients she can find. She loves going to farmers markets and meeting other people passionate about creating high vibrancy foods.

We look forward to sharing our stories and learning about yours during our charter together. Feel free to kick back and relax or get involved and learn more about sailing and fishing from us. No matter your style, we will teach you our motto…”We out here living our best life!”

YACHT DESCRIPTION
The brand-new Fontaine-Pajot Samana 59’ catamaran, Plus 10, is nothing short of extraordinary. Designed with spacious entertainment in mind, this sailing catamaran offers unparalleled comfort and elegance. The largest hard-covered flybridge in its class features expansive daybeds and a full lounge area, perfect for soaking in the views. Inside, the main floor lounge includes a drop-down television and a stylish bar area, seamlessly blending relaxation and sophistication. The covered aft lounge boasts a beautiful teak table that comfortably seats ten, while the sunken seating area on the stern, complete with a large trampoline, provides a unique spot to unwind. Below deck, Plus 10 offers four en-suite bedrooms, each designed for ultimate comfort with individual air-conditioning controls. Although the catamaran has five guest cabins, we’re offering her as a four-bedroom charter to ensure even more spacious and luxurious accommodations. As soon as you step aboard, you’ll be enveloped in the spa-like ambiance of the interior. The décor is carefully curated to create a tranquil and relaxing environment, with generous open spaces that invite you to sit back, sunbathe, or dive into exciting onboard activities. Chef Emily elevates every day with exquisite meals, ensuring each moment is a sensory delight. For those seeking adventure, Plus 10 comes equipped with a Seabob, eFoil, four Subnados, paddleboards, snorkeling gear, and an assortment of floats. A powerful dinghy, designed for towing, makes wakeboarding an exciting option for thrill-seekers. Captain David’s expertise and calm demeanor will put you at ease as you glide through the Virgin Islands’ turquoise waters and lush landscapes. Whether the engines are off and the sails are full or you’re simply taking in the stunning surroundings, the experience is truly transformative. David and Emily, both seasoned sailors, bring a passion for creating unforgettable voyages. Each day, the choice is yours—relax onboard, explore vibrant underwater worlds, venture ashore to sightsee, or hike through breathtaking mountain trails. The Virgin Islands are your playground, offering the perfect blend of adventure and serenity. We are thrilled to share Plus 10 with you and confident your journey will be unforgettable. This experience will be more than just a 10—it will be a PLUS 10! ***Photos in this brochure of the vessel are stock photos. Decor of the vessel may vary***

ADDITIONAL INFORMATION

SAMPLE MENU

DAY BREAK
Available daily: fresh fruit, homemade milk kefir smoothies (customized to group preferences), juices, mimosas, Bloody Marys, and an assortment of freshly baked pastries such as chocolate chip banana bread (a guest favorite), gooey cinnamon rolls, and warm croissants served with apple butter.

-Mexican Classic – fried eggs, chorizo, refried beans, corn tortillas, salsa verde

- Avocado Toast, homemade seven grain bread, microgreens *guest favorite

- Pastrami style cured salmon, toasted bagel, cream cheese, capers, pickled red onion

- Brioche French toast, warm berry compote, powdered sugar. Served with crispy bacon

- Chilaquiles – crema fresa, salsa roja, fried eggs, cilantro

- Yogurt Parfait, homemade cinnamon granola crumble

- Crabcake Eggs Benedict, served alongside roasted potatoes

- Fluffy spinach and cheese Omelet, buttered toast

MIDDAY
Grilled Romaine Caesar Salad. Homemade Lemony dressing, Blackened shrimp, Warm buttery croutons, and lots of shredded parmesan

Beer Battered Mahi Tacos, arugula, cilantro lime aioli. Sharing plates include pickled veggies, salsa fresca, sweet street corn spiced with chiltipin but cooled with cotija, warm totopos

Lettuce wraps – minced & marinated pork, red pepper, ginger, garlic, topped with chopped peanuts & cilantro

Lamb meatballs top a chopped cucumber and dill salad. Warmed pita bread, zesty tzatziki, black lentils and rosemary hummus *guest favorite

Spicy Ahi Poke Tower, pureed mango, seaweed salad, served with tamari rice crackers

Half Baked Salmon, served atop a roasted fennel & citrus salad

Bacon Jam Sliders, pepperjack cheese, mac salad, chilled watermelon, basil, and feta salad

Jerk Chicken Bowl, pineapple slaw, basmati rice

Pan Seared Mariners’ Sea Bass sandwich, tomato cucumber gazpacho, toasted ciabatta bun

HORS D'OEUVRES
Salmon Tartare with Dijon mustard emulsion

Seared Scallops with a miso ginger vinaigrette

Dungess crab wraps with gem lettuce and cilantro

Captain’s Conch Ceviche

Homemade thin crust pepperoni pizza

Bacon Wrapped Jalapeno Bombs

Freshly Fried Wontons, filled with cream cheese & beef tenderloin, mango chutney *guest favorite

MAIN
Baked Lobster on the half shell with Brioche Truffle Stuffing

New York marinated & grilled steak, half steamed artichoke, tahini garlic dipping sauce, roasted baby potatoes, homemade bread *guest favorite

Honey with a Kick BBQ Ribs, mac n cheese like its supposed to be, green beans, cast iron cornbread

Chicken Marabella served with an Arugula salad, roasted mac nuts, tarragon honey dressing, turmeric pearl couscous

Seafood Linguine, creamy, cheesy, satisfying

Teriyaki baked salmon, warm edamame & ginger salad

Braised Beef Short Ribs, wasabi mashed potatoes, roasted heirloom carrots

Dutch Oven Cochinita Pibil, pork butt marinated in pineapple, beer, and anchiote. Slow cooked. Served with simple, traditional sides.

DESSERT
Chocolate ganache brownie with homemade peanut butter ice cream *guest favorite

Salted Caramel Cheesecake, oreo crust

Lemon Berry Cake, airy mascarpone icing, sugared berries

Kentucky Derby Pie, chocolate chips, pecans, flaky crust

A Backwards Crumble, vanilla custard crumbled, thick berry ice cream

Chocolate Chip Cookies!!

SPECIALTY COCKTAILS
Guava Margarita, tajin salted rim, Reposado Tequila

Espresso martini, creamy and strong

Cucumber saki martini, squeeze of lime

Painkiller *guest favorit

Passionfruit Mojito

Aperol Spritz

Cactus Colada

PRICING DETAILS
Plus 10 INQUIRE

Pricing

From: 40,700
To: 57,000
Winter 2024 to 2025

2 Guests	41,000
3 Guests	42,000
4 Guests	43,000
5 Guests	44,000
6 Guests	45,000
7 Guests	46,000
8 Guests	47,000

Summer 2025

2 Guests	41,000
3 Guests	42,000
4 Guests	43,000
5 Guests	44,000
6 Guests	45,000
7 Guests	46,000
8 Guests	47,000

Winter 2025 to 2026

2 Guests	41,000
3 Guests	42,000
4 Guests	43,000
5 Guests	44,000
6 Guests	45,000
7 Guests	46,000
8 Guests	47,000

Summer 2026

2 Guests	41,000
3 Guests	42,000
4 Guests	43,000
5 Guests	44,000
6 Guests	45,000
7 Guests	46,000
8 Guests	47,000

Pricing Details

BVI COMPLIANCE FOR THE 2024/2025 SEASON IN PROGRESS:
Cruising Grounds: British Virgin Islands
Pick Up/Drop Off: Tortola; inquire for other locations
Yacht: BVI-Based
Crew: Annual Work Permits
BVI Customs & Cruising Permit Fees: Included

MINIMUM NIGHTS: 5, Inquire for less.
For 6 night charters, divide weekly rate by 7 nights X 6 nights.
For 5 nights or less, divide weekly rate by 6 nights X number of nights.

SLEEP ABOARD: Available for half of the daily rate. Includes boarding after 4pm, snacks, welcome cocktails & continental breakfast. Dinner ashore is additional. Select option upon booking.
EXCLUDES: Christmas and New Year's weeks. No commission on sleep aboard.

HALF-BOARD OPTION:
7 nights ($150 off per person)
Includes 7 breakfasts, 4 lunches & 3 dinners aboard - with all other meals to be taken ashore at client expense
2@$40,700 | 3@$41,550 | 4@$42,400 | 5@ $43,250 | 6@$44,100 | 7@$44,950 | 8@$45,800

LOCAL-FARE OPTION:
7 nights ($75 off per person)
Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
2@$40,850 | 3@$41,775 | 4@$42,700 | 5@$43,625 | 6@$44,550 | 7@$45,475 | 8@$46,400

25/26 HOLIDAYS:
CHRISTMAS/NEW YEARS: 7 night minimum. Must have a 48 hour turn between Christmas and New Year's Charters
CHRISTMAS: 1-8 guests @$56,000.
NEW YEARS: 1-8 guests @ $57,000.

**SEE BROKER NOTES FOR MORE INFORMATION - WAIVER REQUIRED IN ADDITION TO CONTRACT**

Copy link below & paste into browser to submit waiver:
https://bit.ly/cyawaiver

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PLUS 10