Harmony 4.8

Sleeps 8 guests in 4 guest stateroom(s).
4 with Queen Bed(s)
1 with Twin Bed(s)

4 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.

NO SMOKING ON YACHT

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	8
Staterooms	4
Length	49.00 Ft / 14.00 m
Beam	26 ft
Draft	4.43 ft
Built - Refit:	2022 - []
Builder	Bali Catamarans
Cruising Speed	8 kts

Dinghy	12'
Dinghy HP	40HP
Paddle Boards	2
Wakeboards	1
Snorkeling gear	Yes
Inflatable, towable tubes	1
Fishing Gear	Yes
Scuba Diving	Yacht offers Rendezvous Diving only

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

From: 23,700
To: 27,000
Winter 2022 to 2023

2 Guests	23,000
3 Guests	23,500
4 Guests	24,000
5 Guests	24,500
6 Guests	25,000
7 Guests	25,500
8 Guests	26,000

Summer 2023

2 Guests	23,000
3 Guests	23,500
4 Guests	24,000
5 Guests	24,500
6 Guests	25,000
7 Guests	25,500
8 Guests	26,000

Winter 2023 to 2024

2 Guests	23,000
3 Guests	23,500
4 Guests	24,000
5 Guests	24,500
6 Guests	25,000
7 Guests	25,500
8 Guests	26,000

Summer 2024

2 Guests	24,000
3 Guests	24,500
4 Guests	25,000
5 Guests	25,500
6 Guests	26,000
7 Guests	26,500
8 Guests	27,000

GENERAL NOTES: MINIMUM NIGHTS: 6 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. YACHT NEEDS 72 HOURS FOR TURNAROUND***BAHAMIAN TAXES*** RATES ARE PLUS 14% TAX (4% Bahamian tax and 10% VAT. Not subject to commission)RELOCATION FEES:Yacht will only relocate for charters 6 nights or longer. Please inquire for availability. Relocation fees are + 14% tax and not subject to commission. Nassau - No relocation feeStaniel Cay - $700 one-way - $1,500 round-tripGeorgetown - $800 one-way - $1,700 round-tripMarsh Harbor - $800 one-way - $1,700 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. 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 2023/2024: 2/$22,700 3/$23,050 4/$23,400 5/$23,750 6/$24,100 7/$24,450 8/$24,800SUMMER 2024: 2/$23,700 3/$24,050 4/$24,400 5/$24,750 6/$25,100 7/$25,450 8/$25,800LOCAL FARE MEAL PLAN: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.THROUGH WINTER 2023/2024: 2/$22,850 3/$23,275 4/$23,700 5/$24,125 6/$24,550 7/$24,975 8/$25,400 SUMMER 2024: 2/$23,850 3/$24,275 4/$24,700 5/$25,125 6/$25,550 7/$25,975 8/$26,400 CHRISTMAS/NEW YEARS:CHRISTMAS 2023: 1-8 guests @ $31,200 - charter must end by 12/26NEW YEARS 2023/2024: 1-8 guests @ $33,800 - charter may not start prior to 12/27CHRISTMAS 2024: 1-8 guests @ $32,400 - charter must end by 12/28NEW YEARS 2024/2025: 1-8 guests @ $35,100 - charter may not start prior to 12/29

Captain
David Stanley

Born in Cape Town, South Africa, David developed an insatiable taste for travel and the ocean. Growing up over a large variety of locations, he managed to explore various different parts of his home country, discovering quickly that each place has its own unique magic, culture and people. He always managed to find himself back in Cape Town for large portions of the year, spending time snorkeling and free-diving in the vast open waters along the coast.

At the age of 14, David traveled to Mauritius for his first overseas trip and spent weeks on the water learning about water-skiing, marine wildlife and power boats. This prompted a further desire to see the world and travel. A few years later, having worked as a cocktail bartender for some time, he moved to the UK to hone his craft, finding work in one of London’s oldest pubs and learning from some incredible “sipsmiths”. He’s a classic cocktail fanatic and never turns down the opportunity to create something new and fun.

In 2019, David packed up all his belongings, sold his car and decided that the sea was his home. He began sailing commercially in Croatia and Greece for the flotilla company “The Yacht Week”, learning plenty from the many guests he’s worked with and creating many connections and friends along the way.

A fun-loving, free-spirited young man, David always enjoys sparking up a conversation and showing his peers/guests the ropes.


Chef
Naomi Timms

Naomi grew up in the UK and has enjoyed cooking from a young age. She fell in love with baking when she was young and ever since has taken pride in baking sweet treats for friends and family’s birthdays and events. She would also find great joy in creating beautiful spreads at any opportunity and loves hosting dinner parties with friends. Her dream has always been to travel the world, and to have the opportunity to meet new people and learn about their cultures.

She studied Environmental Science at university and is passionate about marine conservation and ecology. Her love for sailing sparked when she took part in a marine conservation expedition aboard a tall ship. During this trip she learned classic sailing techniques whilst taking water samples to assess the large scale of microscopic plastic particles in UK waters, monitoring wildlife, studying wind power and sustainable energy sources, and working with professionals to learn about the conservation of marine wildlife.

Naomi has worked in the hospitality for the past 8 years, she has worked in fine dining restaurants, cocktail bars, and catered for events and weddings. She decided that cooking on yachts was a perfect mixture of the two things she loves doing the most – which is when she decided to leave her hospitality job at home to work as a chef for a large flotilla company in the Mediterranean.

In her free time, Naomi loves exploring, hiking, surfing and paddle boarding.

She is passionate about cooking fresh, sustainable, and wholesome food created with seasonal ingredients – and loves catering for the specific needs of the group that she is working with, to ensure they have the best experience possible!

***YACHT IN FACTORY - ALL PHOTOS ARE OF SISTER SHIP***