Deborah Anne

Sleeps 6 guests in 3 guest stateroom(s).
3 with Queen Bed(s)

3 queen berth guest cabins each with a private en-suite electric head, shower and sink/vanity.
All cabins have individually contract air-conditioning for each cabins comfort.
Top desk fly-bridge with lounging and seating with a 360 degree view.
Forward cockpit and lounge and dining area.
Aft cockpit with seating and dining accommodations.
Main deck has a bright and airy main salon (fully air-conditioned) as the galley direct access to the forward cockpit lounge area.

BERTH SIZES:
All queen berths are 5’w X 6’6″L
Bunks: Top bunk 32″W x 75″L; bottom bunk 36″W x 75″L

Guests	6
Staterooms	3
Length	49.00 Ft / 14.00 m
Beam	26 ft
Draft	4.43 ft
Built - Refit:	2022 - []
Builder	Bali Catamarans
Cruising Speed	8kts

Dinghy.	12'
Dinghy HP	40HP
Paddle Boards	2
Wakeboards	Yes
Snorkeling gear	Yes
Inflatable, towable tubes	Yes
Fishing Gear	Yes
Scuba Diving	Yacht offers Rendezvous Diving only

Snorkeling
Sea Scooters
Subwing
(1) Wakeboard
(2) Stand Up Paddle Boards
Towable Water Tube
10 ft. Floating Dock
Fishing Gear

From: 21,700
To: 25,000
Summer 2023

2 Guests	22,000
3 Guests	22,500
4 Guests	23,000
5 Guests	23,500
6 Guests	24,000

Winter 2023 to 2024

2 Guests	22,000
3 Guests	22,500
4 Guests	23,000
5 Guests	23,500
6 Guests	24,000

Summer 2024

2 Guests	23,000
3 Guests	23,500
4 Guests	24,000
5 Guests	24,500
6 Guests	25,000

GENERAL NOTES: 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.72 HOURS REQUIRED FOR TURNAROUND$800 SURCHARGE FOR CREW TO MOVE CABINS.SLEEP ABOARD: Sleep aboard the night before charter dates. Available for $300 per cabin, with a 3 cabin minimum. Includes boarding after 4pm, welcome cocktail and canapes plus a light breakfast the next morning. Dinner is to be taken ashore at client expense. HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense.THROUGH WINTER 23/24: 2/$21,700  3/$22,050  4/$22,400  5/$22,750  6/$23,100SUMMER 2024: 2/$22,700  3/$23,050  4/$23,400  5/$23,750  6/$24,100LOCAL FARE MEAL PLAN: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.THROUGH WINTER 23/24: 2/$21,850  3/$22,275  4/$22,700  5/$23,125  6/$23,550SUMMER 2024: 2/$22,850  3/$23,275  4/$23,700  5/$24,125  6/$24,550CHRISTMAS/NEW YEARS:7 night minimum. Scrub Island ports required.CHRISTMAS 2023: 1-6 guests @ $28,800 - charter must end by 12/26NEW YEARS 23/24: 1-6 guests @ $31,200 - charter may not start prior to 12/27

Captain
Jordache Kirsten

BIO
Born and raised in East London, South Africa, Jordache has always had a deep connection with the ocean and the outdoors. Spending most of his free time on the beach or on boats with his family, he developed a passion for sailing and a love for adventure.

After playing rugby for many years, he found his true calling in sailing and pursued it as a career. He has sailed in various parts of the world, including Australia, Fiji, and Zanzibar, and has become an experienced and skilled sailor.

He is a talented and driven individual with a love for adventure and a passion for the ocean. He has a friendly and hospitable personality mixed with a kind and welcoming demeanor that make him a true pleasure to be around.

Chef
Keagan van Blerk

BIO
Keagan van Blerk is a South African adventurer, traveler, and food enthusiast. Born in Pretoria, Keagan spent most of her childhood being homeschooled. From a young age, she had a burning desire to travel the world and experience new cultures. Her love for the ocean led her to become a lifeguard, a decision that eventually opened up a world of opportunities.

Keagan's first solo adventure began when she got an offer to work as a lifeguard for the MSC Cruise Line in Mozambique. It was there that she discovered scuba diving, which quickly became her passion. Upon returning to South Africa, Keagan took up a job as a bartender to pay for her diving courses. Her new found love for scuba diving motivated her to pursue a career in the diving industry, and she landed a job at a 5-star dive center, where she gained invaluable knowledge and experience.

Keagan's sense of adventure and desire to explore the world led her to join a delivery on a sailing yacht as a chef, traveling from Richards Bay, South Africa to Kenya. This experience introduced her to the world of sailing, which she immediately became hooked on. During her 3-month voyage, she traveled to various islands, experiencing different cultures and local dishes. In Zanzibar, the locals introduced her to their cuisine, their way of living, and the secret of multiple spice combinations, which only fueled her curiosity to explore different cuisines further.

Keagan's fascination with food and cooking led her to attend cooking courses in Cape Town. Her creative, imaginative mind explored the world of food, and she found herself experimenting with different flavors and spices, creating unique and delicious dishes.

Today, Keagan continues to pursue her passion for travel, scuba diving, sailing, and cooking. Her adventurous spirit, coupled with her love for food, has taken her on a journey of discovery that has enriched her life in countless ways. She is an inspiration to those who seek to explore the world and live life to the fullest.

**YACHT IS IN THE FACTORY - ALL IMAGES ARE OF SISTER SHIP**