Now Or Never

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YACHT DESCRIPTION

SLEEPS 8 GUESTS IN 4 GUEST STATEROOM(S).

KING BEDS 1

QUEEN BEDS 2

TWIN BEDS 1

SPECIFICATIONS	VALUE
Guests	8
Staterooms	4
# Of Crew	5
Length	112 Ft / 34.2 m
Beam	23.9 Ft / 7.3 m
Draft	5.6 Ft / 1.71 m
Builder	Westport
Built - Refit:	2010 - 2020
Cruising Speed	21 knots

ACCOMMODATION INFORMATION

No accommodation information available.

WATERSPORTS

Dinghy	2019 32' Yellowfin with twin 350hp + 17' Hells Bay Flats Boat
Paddle Boards	2
Single Kayaks	2
Adult Water-skis	Yes
Wakeboards	Yes
Snorkeling gear	Yes
Inflatable, towable tubes	Yes
Fishing Gear	Yes
Scuba Diving	Yacht offers Rendezvous Diving only

OTHER TOYS
2019 39' Yellowfin with triple 350hp - Fully rigged for offshore and fly fishing
18’ Chittum Skiff flats boat
2 Seabobs
2 Paddleboards
Inflatable Dock with Lounge
Snorkel Gear
Towable Tubes
Wakeboard
Water Skis

CREW PROFILE

Vance Allegre

Kyle Lineberry

Haley

Matt Hawkins

Nolan Kozak

CAPTAIN VANCE ALLEGRE
Vance was born is Huntington Beach California where he grew his passion of being on the water, fishing surfing and diving. He joined yachting eight years ago starting off in the engine room and then moving out on deck. Having sailed from as far east as Turkey to the Dry Tortugas and as far north as Boston and all throughout the Caribbean, he specialized in Northeast, Florida and Bahamas. While having experience in both private and charter his main goal is to insure everyone’s safety onboard while provide an unforgettable experience. During his free time, Vance enjoys fishing, surfing, spearfishing, hiking and yoga.

MATE KYLE LINEBERRY
Kyle is a 25-year-old yacht mate with nearly seven years of experience in the yachting industry. Originally from Virginia Beach, he grew up fishing, surfing, and spending as much time outdoors and on the water as possible. Kyle has worked extensively throughout the Bahamas and along the U.S. East Coast from Maine to Florida, building a strong foundation in deck operations, safety, and guest service. With a passion for fishing, hunting, surfing, and the outdoors, he brings a strong work ethic, professionalism, and a positive attitude on board.

CHEF MATT HAWKINS
Matthew was born in Easton, Pennsylvania and relocated to South Florida twelve years. After attending Johnson & Wales, he trained under acclaimed chefs Norman Van Aken and Michael Schwartz, honing his craft in multiple cuisines. In his spare time, Matthew enjoys an active lifestyle and can typically be found on the beach or in the gym.

STEWARDESS HALEY HOPE
Haley grew up on the shores of Connecticut spending her summers on the water. After several seasons in hospitality, she decided to bring her knowledge to the sea and made the move to South Florida where she could be more hands on with guests. When not at sea, she likes traveling photography art and yoga.

DECKHAND NOLAN KOZAK
Nolan Originally from Arizona and relocated to Florida to pursue a career with the U.S. Coast Guard. After moving to the coast, he transitioned into the yachting industry and has spent the past five years working aboard yachts and sportfishing boats. With a strong connection to the ocean and hands-on maritime experience, Nolan lives an active coastal lifestyle and enjoys spearfishing, surfing, and offshore fishing.

YACHT DESCRIPTION
NOW OR NEVER

ADDITIONAL INFORMATION

No extra accommodation information available.

SAMPLE MENU

SAMPLE MENU ITEMS

Rise & Shine

Chef-Made “Log cabin” Sausage – maple, sage

Tamago (Japanese omelet) Nigiri – sushi rice

Stone Crab Omelet - smoked trout roe, crème fraiche

Frittata - seasonal vegetables

Fancy Toast – avocado, cucumber, tomato

The Big Pancake – seasonal fruit, vanilla

Eggs en fuego – tomato, aji rocoto

Vanilla Yogurt Parfait – granola, tupelo honey

The Philly – filet mignon, onion jam, fried egg, cheddar mornay

Smoked Salmon Crepes – everything bagel

Afternoon Delight

Tomato & Fennel Bisque – rosemary grisini

Chicken Katsu – panko breaded cutlet, mustard emulsion

Pan–Roasted Snapper – citrus vinaigrette

Smashed Cucumber Salad – buttermilk/poppyseed dressing

P. L. T. – pancetta, lettuce, tomato, ciabatta

Mango Salad – cashew, queso fresco, rum-spiked honey

The Burger – dry aged beef, onion jam, cave-aged cheddar, quick pickles

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Canapés

Oysters – dashi mignonette

Oysters en Mimosa Gelee – grapefruit, rose’ Chickpea Panisse – scallion mayo

Gazpacho Shooters – seasonal vegetables or fruit Hogfish Nigiri – nori, wasabi tobiko

Stuffed Dates – gorgonzola, bacon jam

Crustini – confit fennel, goat cheese

Crudo (raw preparations)

Hogfish Tartare – charred lime mayo

Scallop Ceviche – aji amarillo, citrus

Snapper – grapefruit, crispy garbanzo

Spiny Lobster – avocado, jalapeño oil

Black Bass – yuzu, cucumber

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What’s for Dinner

Grilled Whole Fish – blistered tomato, chimichurri

KC Strip Steak – “Mom’s marinade”, fingerling potato, onion marmalade

Braised Spiny Lobster – acqua pazza, zucchini

South Florida Cioppino – royal red shrimp, snapper, venus ray clams

Kale Risotto – wild mushrooms, truffles Seared Scallops – sauce Creole, okra Celery Root Gratin – scallion

PRICING DETAILS
Now Or Never INQUIRE

Pricing

From: 65,000 per week
To: 74,750 per week

Pricing Details

1500 Gallons Roundtrip to Nassau

** EFFECTIVE JULY 1, 2022 - 10% VAT will need to be quoted for all Bahamas charters in addition to the 4% Charter Tax **

High Rate applies only to Xmas and New Year's
Preferred 7-night Xmas Dates: December 19-26
Preferred 7-night New Year's Dates: December 28 - January 4

10-nights over either/both Xmas/New Year @ low rate/7 x 10 nights

Low Rate for all other weeks of the year.

Now Or Never

Pricing

Pricing Details

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