INDULGE II
VIEW PHOTOS| SPECIFICATIONS | VALUE |
|---|---|
| Guests | 10 |
| Staterooms | 4 |
| # Of Crew | 4 |
| Length | 90 Ft / 27.5 m |
| Beam | 23.0 Ft / 7.03 m |
| Draft | 7.5 Ft / 2.29 m |
| Builder | Ferretti |
| Built - Refit: | 2006 - 2022 |
| Cruising Speed | 15 knots (nautical miles per hour) |
ALL-INCLUSIVE RATES ARE FOR 7 NIGHTS ONLY. VIRGIN ISLANDS ONLY
8 -10 passengers
When chartering with 10 guests, 2 of the guests must be children under the age of 12
REFIT DETAILS: Indulge II went through a year long refit. She was out of the water for 8 months. Everything from the wood floor, carpets, walls and ceiling panels were replaced. Cabinets were refinished and Appliances were replaced. All new bedding and decor. The entire AC system was replaced with a dometic system which included 17 new air handlers. There’s new teak on the decks along with all new seat cushions and a bimini shade cover on the bow. Brand new engines were installed as well.
| Dinghy | 20ft Zar Formenti Tender |
| Dinghy HP | 170 |
| Paddle Boards | 3 |
| Adult Water-skis | Yes |
| Wakeboards | Yes |
| WaveRunners | Yes |
| Jet Skis | Yes |
| Snorkeling gear | Yes |
| Fishing Gear | Yes |
| Scuba Diving | Yacht offers Rendezvous Diving only |
Captain Shachar “Shack” Ben-David, First Mate Michael Maxime, and Chef Melinda “Mindy” Goforth bring deep regional knowledge, professional seamanship, thoughtful service, and warm hospitality to every charter. With experience spanning the U.S. Coast Guard, luxury yachts, game-fishing vessels, Caribbean cruising, and professional yacht cuisine, they create an onboard atmosphere that feels polished, welcoming, and tailored to each guest.
Click each crew profile to learn more about their background, experience, and personal story.
Freshly prepared cuisine featuring relaxed breakfasts, flavorful midday favorites, plated dinners, sweet finishes, and cocktails crafted for life aboard. Sample menu selections are listed below and may vary based on guest preferences, provisioning, and chef creativity.
DAY BREAK
Eggs Benedict Florentine with Side of Fruit
Brie Cheese Stuffed French Toast Roll-Ups with Blueberry Compote with Side of Breakfast Sausage, and Fruit
All American Continental - Sausage, Scrambled Eggs, Home Fries,Banana Chocolate Chip Muffins, Fruit & Granola Yoghurt Parfait, Toast and Jam
Huevos Rancheros with Chorizo topped with a fried egg and Cilantro
Smashed Avocado Toast Topped with Sunny Side Up Egg, Crispy Bacon, Diced Tomato and Queso Fresco
Homemade Cinnamon, Blueberry, and Chocolate chip Pancakes with Mixed Berry Compote, Sausage and Fruit
Fit for a Sailor Frittata Spinach Feta Caramelized onion
MIDDAY
Goat Cheese Stuffed Lamb and Sirloin Burgers Topped with Caramelized Onions, Candied Bacon and Black Truffle Mayo on a Brioche Bun
Grilled Flank Steak & Burrata Salad with Homemade Honey Balsamic Dressing
Seared Locally Caught Yellowfin Tuna Poke Bowls and fresh catch sushi rolls
Grilled Chicken Caesar Salad with homemade caesar dressing and croutons
Chili Lime Locally Caught Mahi-Mahi Tacos Topped with Avocado, Red-Cabbage,Queso Fresco, Crema Homemade Guacamole and Mango salsa
Seared Lamb Chops with Mediterranean Quinoa Spinach Salad
Greek Chicken Kebabs with Bell Peppers, Cherry Tomatoes & Onions, served with Parmesan Basil Orzo Pasta and Homemade Tzatziki Sauce
HORS D'OEUVRES
Fresh Bruschetta with Goat Cheese Crostini
Smoke Salmon Wrapped Asparagus Filo Fingers
Smoked Salmon Lox Cucumber Cannelloni
Chef’s Choice Cured Meat and Cheese Board
Crudite Platter with homemade Sun Dried Tomato Feta Hummus
Caprese salad with Locally Grown Basil topped with Balsamic Reduction
Sushi Grade Tuna Seaweed Wasabi Creme Fraiche Martini
MAIN
Caribbean Jerk Salmon, Red Pepper Mango Avocado Cabbage Slaw over Coconut Rice
Brown Butter-Basted Beef Fillet, Lobster Tail, Shallot Tarte-Tatin, Parsnip Purée, Rainbow Carrots, drizzled with Madeira Jus
Moroccan Spiced Chicken Wrapped In Pancetta Served with Fig and Pistachio Boudin, Haricot Vert, Roasted Butternut Squash & Chicken Jus
Charleston Crab Cakes over Roasted Red Pepper Purée served with Fire Roasted Corn and Caesar Salad
Sea Bass seared in Chili Crisp Served over “Not so Southern” Succotash and Corn Purée
Chicken Piccata with Portobello Mushroom Linguine, served with Greek Salad
Herb Crusted Lamb Chops, Rosemary & Thyme Dauphinoise Potatoes, Nicoise Salad, Balsamic Reduction
DESSERT
White Chocolate & Cardamom Tart, with Dark Chocolate Sorbet and Passion Fruit Yolk
Lemon Curd Tart with Fresh Whip Cream and Raspberries
Hot Mango Soufflé with Vanilla Bean Ice Cream
Thai Fried Caramelized Pineapple, Lime Syrup and Coconut Rice Pudding
Vanilla Creme Brûlée
Grandma Goforth’s Lemon Pound Cake
| 2 Guests | 48,000 |
|---|---|
| 3 Guests | 49,000 |
| 4 Guests | 50,000 |
| 5 Guests | 51,000 |
| 6 Guests | 52,000 |
| 7 Guests | 53,000 |
| 8 Guests | 54,000 |
| 9 Guests | 55,000 |
| 10 Guests | 56,000 |
| Pax11 | Array |
| Pax12 | Array |
| 2 Guests | 42,000 |
|---|---|
| 3 Guests | 42,000 |
| 4 Guests | 42,000 |
| 5 Guests | 42,000 |
| 6 Guests | 42,000 |
| 7 Guests | 42,000 |
| 8 Guests | 42,000 |
| 9 Guests | 42,000 |
| 10 Guests | 42,000 |
| Pax11 | Array |
| Pax12 | Array |
| 2 Guests | 48,000 |
|---|---|
| 3 Guests | 49,000 |
| 4 Guests | 50,000 |
| 5 Guests | 51,000 |
| 6 Guests | 52,000 |
| 7 Guests | 53,000 |
| 8 Guests | 54,000 |
| 9 Guests | 55,000 |
| 10 Guests | 56,000 |
| Pax11 | Array |
| Pax12 | Array |
| 2 Guests | 42,000 |
|---|---|
| 3 Guests | 42,000 |
| 4 Guests | 42,000 |
| 5 Guests | 42,000 |
| 6 Guests | 42,000 |
| 7 Guests | 42,000 |
| 8 Guests | 42,000 |
| 9 Guests | 42,000 |
| 10 Guests | 42,000 |
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| Pax12 | Array |
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| 8 Guests | Array |
| 9 Guests | Array |
| 10 Guests | Array |
| Pax11 | Array |
| Pax12 | Array |