Atlantia

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YACHT DESCRIPTION

SLEEPS 10 GUESTS IN 5 GUEST STATEROOM(S).

QUEEN BEDS 5

DOUBLE BEDS 1

SINGLE BEDS 1

SPECIFICATIONS	VALUE
Guests	10
Staterooms	5
# Of Crew	3
Length	64 Ft / 19.6 m
Beam	33.0 Ft / 10.08 m
Draft	5.0 Ft / 1.53 m
Builder	Lagoon
Built - Refit:	2020 - No Refit Date Set
Cruising Speed	10 knots

ACCOMMODATION INFORMATION

5 Queens

WATERSPORTS

Dinghy	12'10" Highfield
Dinghy HP	60
Paddle Boards	2
Snorkeling gear	Yes
Inflatable, towable tubes	Yes
Fishing Gear	Yes
Scuba Diving	Yacht offers Rendezvous Diving only

OTHER TOYS
Jet Ski
Wakeboard
2 Stand Up Paddle Boards
Floating Mat
Noodles
Snorkel Gear
2 Sea Scooters

CREW PROFILE

John Emlet

Amanda Emlet

Cassandra Venter

Captain John
With over 50 years of boating experience, including four decades as a boat owner, Captain John is a seasoned maritime professional specializing in boat delivery, chartering, and international navigation. He has expertly handled vessels ranging from 36 to 125 feet, successfully navigating the waters of the Southeast U.S., the Caribbean, and South America.

John’s expertise extends beyond the helm - he has served as a contract captain for private charters, managed vessels up to 72 feet, and spent nine years as an international navigation instructor. His ability to teach both practical and theoretical navigation techniques has guided students and professionals alike, solidifying his reputation as a trusted mentor in the maritime industry.

Known for his meticulous navigation skills, deep understanding of maritime safety regulations, and hands-on experience in vessel maintenance and crew management, John ensures every journey is executed with precision and professionalism. Whether delivering boats across vast distances or leading a crew on an unforgettable charter, he is committed to safety, efficiency, and creating seamless experiences on the water.

First Mate Amanda
From hairstyling to handling dock lines, Amanda has mastered the art of adaptability—both on land and at sea. As the First Mate aboard Atlantia in the Virgin Islands, she blends technical expertise with exceptional hospitality, ensuring every guest enjoys a safe, comfortable, and unforgettable experience on the water.

With years of hands-on experience in mooring operations, line handling, anchoring techniques, and vessel maintenance, Amanda plays a key role in keeping the yacht running smoothly. But beyond the deck, she’s equally passionate about guest service—whether it’s creating a welcoming atmosphere, assisting with excursions, or ensuring every detail is taken care of with precision.

Before embracing the yachting lifestyle, Amanda ran a successful hairstyling business, honing her skills in organization, customer service, and attention to detail. After moving to Florida, she expanded her maritime knowledge while working at a marina in Vero Beach and later spent seven years living aboard, gaining invaluable firsthand experience in yacht operations.

Now based in the Virgin Islands, Amanda is dedicated to making every charter exceptional. From assisting with docking and safety procedures to providing top-tier service to guests, she takes pride in ensuring smooth sailing and memorable moments for all on board.

Chef Cassandra Venter
Cassandra Venter is an experienced Chief Stewardess and Head Chef with a passion for delivering exceptional service in the luxury yachting industry. A South African native, Cassandra has built an impressive career aboard motor and sailing yachts ranging from 36 to 57 meters, working her way from stewardess to chief stewardess positions on prestigious vessels throughout the Bahamas, Fort Lauderdale, and Rhode Island. With extensive experience in high-level service, provisioning, interior management, and event coordination, Cassandra brings a unique blend of creativity and professionalism to every role. Her culinary skills complement her stewardess expertise, having served as crew chef on multiple vessels. Beyond yachting, she holds a Higher Professional Diploma in Fashion Design and brings artistic talents in graphic design, flower arrangement, and table décor to her work.

YACHT DESCRIPTION
Introducing Atlantia, a stunning 64’ power catamaran with an impressive 33-foot beam. Designed for both luxury and performance, Atlantia offers five beautifully appointed staterooms, each with its own en-suite bathroom, plus dedicated crew quarters. She comfortably accommodates up to 12 guests overnight, ensuring an unforgettable experience on the water. This exceptional yacht delivers a smooth and stable ride, making every journey as relaxing as it is exhilarating. Inside, the spacious, fully equipped galley is a chef’s dream, featuring a large island, an industrial-grade dishwasher, a newly enhanced hood over a full-sized range and oven, and a double-bay sink. The salon is equally inviting, boasting a large retractable TV, a stylish lounge and dining area with two convertible tables, and an unparalleled level of comfort. Atlantia’s all-teak decks create an elegant setting, while her expansive bow and stern lounge areas provide the perfect spaces to unwind. Outdoor amenities are second to none, with two refrigerators, sinks, and an ice maker to ensure guests are always refreshed. At the helm, cutting-edge navigational equipment and state-of-the-art technology ensure a seamless and safe voyage. Whether hosting an intimate gathering or an unforgettable celebration, Atlantia is the ultimate yacht for entertaining in style.

ADDITIONAL INFORMATION

SAMPLE MENU

DAY BREAK
Farm Eggs
Country ham, Yukon Gold potato hash, and tomato confit.

Oyster, Half Shell
Yuzu-mimosa flavors, shiso, and crisp enoki mushroom.

Profiteroles
Foie gras ganache, apricot jam, and smoked sea salt.

Deviled Eggs
Kewpie mayo, sriracha, and Chinese mustard.

White Asparagus
House granola, breakfast sausage, and croissant.

Salmon Gravlax
Red beet stain, citrus, fennel, and bagel chips.

Fresh Bacon
Cured Berkshire belly, white bean, and collards.

Fried Mac + Cheese
Crème fraîche, mascarpone, and leek béchamel.

Shrimp Cocktail
Maine shrimp, Bloody Mary gazpacho, and avocado.

Waffle Panzanella
Fried chicken, buttermilk-white chocolate, and Tabasco.

Benedict
Iberico ham, mizuna, and brown butter hollandaise.

Hash
Duck confit, spring onion soubise, and black truffle.

Olive Oil-Poached Halibut
Creamy grits, applewood bacon, and lobster dulce.

Warm Cobbler
Nectarine, vanilla bean, and iced local milk from Klein Farms.

STARTERS
Sea Scallop Crudo
Preserved lemon gelée, caramelized cream, and green apple.

Belgian Endive Caesar
Stages of Parmesan-Reggiano age, 18-month creamy dressing, 24-month grate, 36-month microplane, and focaccia bread crumbs.

Mixed Garden Lettuces
Maytag bleu cheese, candied walnuts, grape tomatoes, and white balsamic.

Oysters on the Half Shell
Kumamoto West Coast oysters, classic shallot mignonette, and yuzu foam.

Shrimp Cocktail
Jumbo shrimp poached and chilled in a court bouillon with layers of “cocktail.”

Tuna Tartare
Avocado and kaffir lime, English cucumber, radish, ginger-caramel, and red chili.

Jumbo Lump Crab Cake
Shrimp mousse binder, fines herbes, and pickled jalapeño-lime tartar sauce.

Boston Clam Chowder
Applewood bacon, fried parsley, and oyster crackers.

Roasted Farm Vegetables
Seasonal varieties and textures, sourdough crumble, smoked labne, and fried egg.

Maine Lobster Roll Sliders
House-baked brioche rolls, local cultured butter, and chives.

Grilled Octopus
Potato-garlic purée, tomato confit, piquillo pepper, and green garlic-mussel froth.

MAIN
Parchment-Seared Halibut
Cauliflower textures, Lancaster oyster mushrooms, and preserved truffle vinaigrette.

Slow-Roasted Loch Duart Salmon
Cast iron corn pudding, shaved fennel, teardrop tomatoes, and basil broth.

Braised Red Snapper
Coconut basmati, spring peas, hearts of palm barigoule, and lobster-curry.

Seared Sushi Grade Tuna
Porcini crust, stewed white bean-miso cassoulet, arugula, and smoked tomato.

Sautéed Diver Sea Scallops
Creamy white polenta, sautéed baby spinach, garlic confit, and lemon brûlée.

GoFish & Chips
Lager-battered Chatham Bay cod, rosemary frites, house tartar and cocktail, and lemon.

Dover Sole for Two
Table-side service, potato gratin, pearl onions, Swiss chard, and sauce Choron (MP).

Pastured PA Chicken
Meyer lemon tabbouleh, broccoli rabe shoots, and cider gastrique.

Beef Ribeye
Whipped Yukon Gold potatoes, baby spinach, cipollini onions, and black truffle bearnaise.

Braised Crispy Pork Belly
Heirloom grit cake, grilled broccolini, espelette pepper, and black lime.

Roasted Jurgieliwicz Duck Breast
Kohlrabi purée, salt-roasted beet, local chicories, and blackberry gastrique.

Ricotta Gnocchi
Chorizo bolognese, fresh mozzarella, pecorino, and basil chimichurri.

PRICING DETAILS
Atlantia INQUIRE

Pricing

From: 41,700 per week
To: 55,000 per week
Summer 2025

2 Guests	42,000
3 Guests	42,500
4 Guests	43,000
5 Guests	43,500
6 Guests	44,000
7 Guests	44,500
8 Guests	45,000
9 Guests	45,500
10 Guests	46,000
Pax11	52,000
Pax12	53,000

Winter 2025 to 2026

2 Guests	42,000
3 Guests	42,500
4 Guests	43,000
5 Guests	43,500
6 Guests	44,000
7 Guests	44,500
8 Guests	45,000
9 Guests	45,500
10 Guests	46,000
Pax11	52,000
Pax12	53,000

Summer 2026

2 Guests	42,000
3 Guests	42,500
4 Guests	43,000
5 Guests	43,500
6 Guests	44,000
7 Guests	44,500
8 Guests	45,000
9 Guests	45,500
10 Guests	46,000
Pax11	52,000
Pax12	53,000

Winter 2026 to 2027

2 Guests	42,000
3 Guests	42,500
4 Guests	43,000
5 Guests	43,500
6 Guests	44,000
7 Guests	44,500
8 Guests	45,000
9 Guests	45,500
10 Guests	46,000
Pax11	52,000
Pax12	53,000

Pricing Details

Cruising Grounds: Bahamas
Pick Up/Drop Off: Nassau
Taxes & Permit Fees: 14% NOT Included
Bahamas Customs & Cruising Permit Fees: Included

MINIMUM NIGHTS: 7 nights preferred due to expansive sailing area, but we can do 5 nights minimum, rates prorated: 7nights/6*(5)or(6).

**ATTENTION FOR GROUPS OF 12 PAX - We can offer 12 PAX accommodation in 6 cabins but only under specific charter conditions. For 12 PAX charters, we must return to Nassau each night to dock so crew can sleep on land. There is an extra charge for this. Please note that when offering to a 12 PAX group.**

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. No commission on sleep aboard.

FULL-BOARD:
Includes 7 breakfasts, 7 lunches and 7 dinners, happy hour appetizers, standard ships bar and snacks. Meals ashore are additional.

RELOCATION FEES: + 14% tax
Nassau - No relocation fee
Norman’s Cay - $1500 one way - $2,500 round-trip
Staniel Cay - $2000 one-way - $3,000 round-trip
Marsh Harbour - $2,500 one-way - $4,000 round-trip
Georgetown - $3,500 one-way - $5,000 round-trip

ARRIVAL/DEPARTURE TIMES:
Yacht offers a 3pm arrival and departure option. From Nassau especially, the later start works well for a short sail from the marina to a close island for a following morning start on the longer sail. On return, a later departure enables the crew to have a more leisure morning with the guests before departing on the return sail from the Exumas to Nassau. The yacht will provide lunch on the day of departure if they opt to leave at 3pm. They offer standard noon-noon arrival/departure time if preferred.

26/27 HOLIDAYS:
7 night minimum. Full-Board Option Only.
CHRISTMAS: 2-10 guests $51,000 Must end on or before 12/27
NEW YEARS: 2-10 guests, $55,000 May not start prior to 12/29

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

Atlantia

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