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YACHT DESCRIPTION

SLEEPS 9 GUESTS IN 6 GUEST STATEROOM(S).

QUEEN BEDS 5

SINGLE BEDS 1

SPECIFICATIONS	VALUE
Guests	9
Staterooms	6
# Of Crew	2
Length	50 Ft / 15.3 m
Beam	26 Ft / 7.94 m
Draft	4.1 Ft / 1.25 m
Built - Refit:	2014
Builder	Fountaine Pajot
Cruising Speed	8 kts

ACCOMMODATION INFORMATION

5 Double Cabins along with a smaller single cabin, suitable for a single person or two children. Each cabin has a dedicated washroom with an electric head. Large groups can also use the two bow cabins accessible from the deck. All main cabins have their own AC controls along with various lighting options.

WATERSPORTS

Scuba Diving

Yacht offers Rendezvous Diving only

OTHER TOYS

CREW PROFILE

Christian “Capt. Chris” Ferrell

Andrea Reyes

We appreciate and understand the importance of crew designation and clear communication with guests; however, we will confirm the actual crew 30 days before arrival. We reserve the right to change/reschedule the crew based on operations.

Christian “Capt. Chris” Ferrell

Christian “Capt. Chris” Ferrell was born and raised in the beautiful fishing village of Placencia, where the open waters and sandy beaches have always been his playground. Chris has been sailing Belize’s waters as a captain for 17 years and has been a licensed tour guide for 18. His experience also covers neighboring international waters, and he’s well-known and well-regarded for his intricate knowledge of the atolls and inner reef.

Having been recognized in Latitudes & Attitudes Magazine in 2007 for his early career performance and having worked for many years at the top sailing charter companies in Belize, you are assured of the ultimate sailing experiences for your charter.

Chris is an outgoing and personable host who is passionate about delivering epic fishing days, snorkeling, and spearfishing. And he loves to free dive to provide fresh catches for dinner, which is why he has a long list of annual repeat guests that come to Belize to sail with him year after year.

Andrea Reyes

Born and raised in the Cayo District, the adventure capital of Belize, Andrea grew up surrounded by all the elements and experiences you go on vacation for ‐ from Maya Ruins to lush rainforests, bustling markets to chic eco-retreats, and, of course, the rich culinary fare that this diverse region offers, all of which Andrea enjoys showcasing on her charters.

After completing her studies, Andrea’s spirit for adventure took her around the world to Jaipur, India, where she spent five years living with a local family. While learning myriad new practices and experiences (including learning to speak the Hindi language!), she also learned how to prepare exotic and delicious cuisine, so her fascination with international culture and fabulous global food was firmly born.

ACCOMMODATION INFORMATION

This is:

SAMPLE MENU

Sample Menus ‐ Breakfast

Continental | Local granola, freshly baked pastries, plain yogurt, and seasonal tropical fruits
Banana Rum Pancakes topped with caramelized banana slices, drizzled with a boat-made spice-infused syrup, served with crispy Belizean bacon
Cheddar and Herb Frittata with smoked ham and tomatoes, served with sweet potato hash and whipped goat cheese
Coconut French Toast drizzled with a spice-infused syrup, served with local sausage and seasonal tropical fruits
Maya Eggs | Free-range eggs scrambled with chaya (Maya spinach), bell peppers, and herbs, served with coconut-baked plantains, farmers market cheese, and refried beans

*Breakfast is served with baked goods/bread, fresh fruits, island jams and spreads, and beverages, including locally roasted coffee.

Sample Menus ‐ Lunch

Welcome Salad | Tropical Shrimp, Pineapple, and Peanut Salad served with a refreshing mango ginger dressing and freshly baked bread
BBQ Reef Burger served with a watermelon feta salad
Belizean Chorizo and Rum-infused Black Bean Soup
Chicken Tostadas with Pico de Gallo
Fragrant Chicken and Broccoli Salad served with a peanut butter ponzu sauce
Fresh Caught Fish Tacos with purple cabbage slaw and pineapple cilantro crema
Shrimp Sushi Stack
Tropical Shrimp, Cucumber, Ginger, and Mint Rice Paper Salad Wraps served with a sweet habanero chili dipping sauce

Sample Menus ‐ Hors D'Oeuvres

Baked Brie, Mango Chutney, and Pear Croustade
Chicken Satay Skewers with Peanut Sauce
Creamy Herb Shrimp Scampi Dip with Tortilla Chips
Fresh Caught Caribbean Lobster or Conch Ceviche with Tortilla Chips
Hummus 3 Ways | Black Olive, Cilantro Lime, and Roasted Beet Hummus with Crudités and Toasted Flatbread
Seacuterie Board

*Cocktails include our signature Painkiller, a coconut pineapple rum punch with freshly grated nutmeg.

Sample Menus ‐ Dinner

BBQ Caribbean Lobster topped with a Pineapple Pico de Gallo and served with coconut fried plantains
Belizean Rum Soaked BBQ Pork Tenderloin topped with a Mango Balsamic Reduction and served with Ginger Sweet Potato Mash
Brazilian Shrimp 'Moqueca' served with Saffron Rice
Chef's Masterful Creation with the Catch of the Day
Island Shrimp Linguine and Tomato Salad topped with a Balsamic Herb Vinaigrette
Goat Cheese and Herb Stuffed Chicken Breast served with Fondant Potatoes and Ratatouille

*Dinner is served with a selection of wines.

Sample Menus ‐ Desserts

Chocolate Rum Salami with Chocolate Drizzle
Coconut Chocolate Brownies with Berry Compote
Dragonfruit Cheesecake
Key Lime Ginger Crunch
Mini Tiramisu Cups

*Belize's waters are home to the spiny lobster, which many of our guests find sweeter than those in the US. The season (July 1st - March 30th) is strictly enforced to maintain healthy stocks and ensure an abundance for locals and tourists alike.

PRICING DETAILS
Discover INQUIRE

Pricing

From: 18,550
To: 23,800
Winter 2023 to 2024

2 Guests	18,550
3 Guests	18,550
4 Guests	18,550
5 Guests	19,600
6 Guests	20,650
7 Guests	21,700
8 Guests	22,750
9 Guests	23,800

Summer 2024

2 Guests	18,550
3 Guests	18,550
4 Guests	18,550
5 Guests	19,600
6 Guests	20,650
7 Guests	21,700
8 Guests	22,750
9 Guests	23,800

Winter 2024 to 2025

2 Guests	18,550
3 Guests	18,550
4 Guests	18,550
5 Guests	19,600
6 Guests	20,650
7 Guests	21,700
8 Guests	22,750
9 Guests	23,800

Summer 2025

2 Guests	18,550
3 Guests	18,550
4 Guests	18,550
5 Guests	19,600
6 Guests	20,650
7 Guests	21,700
8 Guests	22,750
9 Guests	23,800

Pricing Details

All-Inclusive
*Private Road Transfer from the Belize International Airport (BZE) to the Cucumber Beach Marina and back
*A dedicated crew of Captain and Chef/First Mate
*Air-conditioned Queen Cabins with en suite bathroom/shower
*All meals, including Breakfast, Lunch, Canapés, Dinner, and Dessert
*Open Ship's Bar, including Beers, Rum Cocktails, and Wine with dinner (Argentinian & Chilean wines - one bottle of wine for every two guests per day)
*Equipment for fishing, kayaking, paddleboarding, and snorkeling

(Excludes crew gratuity and off-boat activities such as restaurant dining, scuba diving, specialty fishing, or spa treatments.)

**Unlimited local alcoholic beverages (all the Belizean alcohol you can manage and then some!):
- Indulge in Belize's flavors with our selection of local beers and rum-based cocktails crafted from an assortment of homegrown rums. For a touch of Latin American sophistication, we also offer wines from Argentina and Chile to accompany your dinner.

**Imported alcoholic beverages:
- We highly recommend you stock up on imported liquor or wine at either of the duty-free stores conveniently located near the baggage claim inside the Belize International Airport. Our personal favorite is Premier.
- The limit is 4 liters of liquor or spirits per person or 6 bottles of champagne or wine per person.
- They can also securely package it for you.

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Notes
*Festive | December 19th - January 5th (MinLOS 7 Nights); Contact Us for Rates.
*Nightly Rates are in US Dollars and subject to 10% tax.
*Drop off / Pick up in Placencia, Placencia Peninsula incurs a relocation fee of US$700.00.
*Drop off / Pick up in San Pedro, Ambergris Caye incurs a relocation fee of US$500.00.

Our standard check-in time is noon, and our check-out time is 11 AM.

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