Sand Star

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YACHT DESCRIPTION

SLEEPS 6 GUESTS IN 3 GUEST STATEROOM(S).

QUEEN BEDS 3

SPECIFICATIONS	VALUE
Guests	6
Staterooms	3
# Of Crew	2
Length	50 Ft / 15.3 m
Beam	28.0 Ft / 8.56 m
Draft	4.7 Ft / 1.44 m
Builder	Lagoon
Built - Refit:	2009 - Continuous
Cruising Speed	8 kts

ACCOMMODATION INFORMATION

Interior
3 Double Cabins
3 Private in suite heads with showers
Air Conditioning & Cabin fans
Large sitting/dining area
(integrated cockpit/salon)

WATERSPORTS

Dinghy	11ft
Dinghy HP	25 HP
Paddle Boards	Yes
Double Kayaks	Yes
Wakeboards	Yes
Snorkeling gear	Yes
Fishing Gear	Yes
Scuba Diving	Yacht offers Rendezvous Diving only

OTHER TOYS
Standup Paddleboard
ASA Sailing & Navigation Instruction Courses Available
Shaded Flybridge
Forward Cockpit seating just aft of the Trampolines
Aft Cockpit with Wet bar & Drink Fridge

CREW PROFILE

Cliff Wilson

Rachael Wilson

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.

Cliff Wilson

Cliff was raised in the heart of San Francisco’s sailing scene and has been racing since 1980. From the Pacific to the Gulf of Mexico, through Guatemala’s Rio Dulce, and into the Caribbean—Bahamas and BVIs—he has logged countless nautical miles with a steady hand and a sailor’s intuition. His mantra? “Ski boots or barefoot!”—a reflection of a life split between mountain summits and open seas.

Before taking the helm of Belize Sailing Vacations from his parents, Cliff led mountain operations at Mount Rose in Lake Tahoe and worked as an environmental consultant. But for the past 20+ years, it is Belize’s turquoise waters that have become his home and playground, where he has earned a reputation as one of the region’s most seasoned and sought-after captains.

As an ASA Master Instructor, Cliff does more than teach sailing—he instills skill, confidence, and a deep respect for the sea. Off the clock, you’ll find him scuba diving, spearfishing, or swapping stories with guests who return again and again just to sail by his side.

Rachael Wilson

Rachael moved to Belize in early 2009 after a 10-year corporate marketing career in London and a six-month solo travel tour of South America. Before her travels, Rachael worked as a marketing and innovation manager for a luxury food company, so she brings her passion for gourmet cooking and spirit for adventure to Belize Sailing Vacations. Rachael loves playing host to our guests, sharing her experiences, and ensuring everyone has the ultimate Belizean adventure. Rachael also owns our sister business, Absolute Belize, which provides travel planning services and countrywide knowledge and expertise for guests opting to spend time on land and the water.

ADDITIONAL INFORMATION

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
Sand Star INQUIRE

Pricing

From: 13,650 per week
To: 17,850 per week
Summer 2025

2 Guests	13,650
3 Guests	14,700
4 Guests	15,750
5 Guests	16,800
6 Guests	17,850

Winter 2025 to 2026

2 Guests	13,650
3 Guests	14,700
4 Guests	15,750
5 Guests	16,800
6 Guests	17,850

Summer 2026

2 Guests	13,650
3 Guests	14,700
4 Guests	15,750
5 Guests	16,800
6 Guests	17,850

Winter 2026 to 2027

2 Guests	13,650
3 Guests	14,700
4 Guests	15,750
5 Guests	16,800
6 Guests	17,850

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.

----

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$1,500.
*Drop off / Pick up in San Pedro, Ambergris Caye incurs a relocation fee of US$1,000.

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

Destinations

Panama – Costa Rica – Belize

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