|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, stall shower and sink/vanity. All cabins with exception of starboard aft cabin are dry heads.
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.
Crew take starboard mid-ship cabin (twin cabin), but will move to starboard aft cabin on request.
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
|# Of Crew||2|
|Length||54.00 Ft / 16.00 m|
|Built - Refit:||2022 - No Refit Date Set|
|Inflatable, towable tubes||1|
|Scuba Diving||Yacht offers Rendezvous Diving only|
Lefeet Underwater Scooters (4)
(2) Stand Up Paddle Boards (these convert to kayaks)
10 ft. Floating Dock
Bean bag loungers
Winter 2023 to 2024
Winter 2024 to 2025
MINIMUM NIGHTS: 4
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.
48 HOURS REQUIRED FOR TURNAROUND
Please inquire if you need a cabin change
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.
LOCAL FARE: Includes: 7 breakfasts, 5 lunches & 5 dinners. Requires 2 lunches and 2 dinners ashore at client expense.
-For local fare, deduct $150 per person off the charter rate
7 night minimum. Scrub Island ports required.
CHRISTMAS 2024: 1-8 guests @ +10% surcharge over 8 guests rate ($34,650) - charter must end no later than 12/27
NEW YEARS 24/25: 1-8 guests @ +20% surcharge over 8 guests rate ($37,800)
SAINT MARTIN / SAINT BARTHS RELOCATION FEE:
Relocation fee of $2,000, minimum 72 hour turn required on either side of charter dates
for boat transit. Please inquire for availability.
St Thomas Drop off - $1000
Due to threats of provisions being dumped at the border, we will only drop off in the USVI.
St. Vincent & the Grenadines Relocation Fee:
Relocation fee of $4,000, minimum 72 hour turn required on either side of charter dates for boat transit. Please inquire for availability.
PLEASE INQUIRE FOR FURTHER PRICING DETAILS
Born in South Africa and growing up on the East coast of Kwa Zulu Natal, Rob has been a “water boy” his whole life. He is an accomplished sailor with over 30,000 sea miles under his belt on a range of vessels.
Worthy of mention was the family sailing adventure where Rob, Belinda and their 2 children embarked on a 4-year world cruise on their catamaran, Shayile. They cruised the East Coast of Africa, Indian Ocean, SE Asia, Indonesia, and Australia.
Rob has a passion for the ocean and loves water sports. He is a qualified surf life saver, pilot, advanced diver, and avid fisherman. He has a particular passion for salt water flyfishing. He loves to go out and hopefully return with something delicious to toss on the BBQ. Mountaineering is Rob's other passion, and he has hours of adventures on mountains spanning the globe. His epic adventure to Mt. Everest is worth listening to over a cocktail sundowner!
When Rob is not out skippering and entertaining, you will see him working in the galley with Belinda. Cocktails and the BBQ are part of Rob’s regime, and he knows the perfect stories to tell while you enjoy them!
Born and raised on the East Coast of South Africa, Belinda has spent her life close to the sea, camping, swimming, scuba diving and fishing as well as hiking and climbing the inland Drakensberg mountains.
She is a ‘people’s person’ and in addition to her culinary training, is also trained as a professional nurse, specializing in maternity.
Belinda is a generous and passionate cook who has been influenced by travel and time spent in many different countries. She is particularly fond of Asian cuisine, Thailand, Malaysia, and Vietnam, but also enjoys spicy Mexican, Indian and Mediterranean influences.
She loves to cook fish and seafood and pair it with local, fresh, seasonal ingredients. She enjoys bright and bold flavours, especially citrus notes which do well to compliment the Caribbean climate. Delicious cool and creamy desserts round off dinner and ensure full and satisfied guests!
Waking up to fresh morning coffee and watching the sun set with drinks and appetizers are the absolute essence of life aboard and she can’t wait to welcome you!