Stb side is one large master cabin with en suite bathroom
Port side large VIP cabin with en suite bathroom
WATERSPORTS
Dinghy
Dinghy HP
Paddleboard
Double Kayak
Adult Waterskis
Wakeboard
Snorkel
Tube
Fishing Gear
Scuba Diving
Dinghy
12' Rib
Dinghy HP
25
Paddle Boards
2
Double Kayaks
1
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 Subwing
Noodles
Yoga Mats
Beach Picnic Set
Coffee Maker/ French Press
Bread Maker
Sandwich Maker
Instant Pot
Toaster
Air Fryer
Hot/cold deck shower
CREW PROFILE
Travis moved to the east coast of the U.S. at a young age before exploring
the Mediterranean and the Caribbean and he can’t remember a time when
he was not on the water on a boat in some way. He has been sailing,
racing or working on sailboats for over 23 years now. He could not imagine
a life without wind and waves. His passion, as a captain, is for people to
experience great times on the sea and for guests to build memories for a
life time. His is calm and focused under pressure and well versed on a
variety of vessels and conditions. He enjoys teaching others how to sail,
free-dive, and experience the beautiful waters of the Caribbean all the
while feeling safe and cared for. He, along with his wife/chef make a great
team.
Certificates:
- USCG Class A
- Open Water Free diving
- CPR and First Aid trained
Becks grew up in Romania and has had an adventurous spirit from the
very beginning. She always loved the outdoors and soon came to love
sailing the ocean. Her passion for great food, serving people and a true
love of the sea all came together 8 years ago when she met her husband.
She is very attentive and loves helping others enjoy the time of their lives
on the epic Bahamian waters. She takes great pride and care in her food
and service to guests. She is warm and caring and helps build a relaxed
and much enjoyed culture on the boat.
All breakfast served with fresh fruit platter, toast, jams, yogurt, granola
Bagels Homemade toasted bagels with a layer of cream cheese, thinly sliced smoked salmon, topped with capers, tomato slices, and arugula
Omelette Sautéed mushrooms over a cheese omelette served with crispy bacon/sausage
Pancakes Sourdough pancakes topped with a mix of berries and drizzled with honey/ maple syrup
Quiche A savory blend of spinach, ham, egg and cheese freshly baked
Avo on toast Toasted sourdough bread, topped with smashed avocado, poached egg, and pan-fried baby tomatoes
LUNCH
Mediterranean Quinoa Bowl A colorful mix of quinoa, red bell pepper, tomatoes, red onion, feta cheese, olives, drizzled with a lemon oregano dressing. Served with pita bread
Shrimp Salad Grilled shrimp served over a bed of fresh cucumber salad
Tuna Poke Bowl Tuna marinated in soy sauce, and sesame oil, served over a bed of jasmine rice, accompanied edamame beans, avocado, radishes, mango, cucumber, sesame seeds, drizzled with an Asian dressing
Caribbean Chicken Salad Chicken, grapes, thin sliced mango, avocado and spices served atop a bed of local greens served with freshly baked baguette
Curry Bowl Chickpea Spinach Tomato Curry bowl served over jasmine rice, with pita bread
COCKTAIL HOUR SNACKS
Homemade hummus with colorful vegetables strips
Charcuterie board
Homemade salsa & guacamole with chips
Tzatziki with toasted tortilla triangles
Bruschetta bites
DINNER APPETIZERS
Conch fritters with Caribbean dipping sauce
Tomato and basil soup with freshly baked baguette
Vietnamese Summer rolls with hoisin sauce
Lobster bisque and garlic crostini
Coconut shrimp with sweet chili sauce
DINNER MAIN COURSE
Gochujang Chicken Served over jasmine rice, topped with toasted sesame seeds. Served with an asian salad
Blackened Shrimp Tacos Served with red cabbage, chipotle aioli, avocado crema on homemade flour tortillas with a side of fried plantains
Succulent Pork Tenderloin Served with sweet potato purée and roasted broccolini, drizzled with a honey garlic glaze
Sweet and Spicy Mahi Mahi Served over coconut rice with fresh avocado - mango salsa
Fillet Mignon Served atop potato purée with roasted asparagus topped with a rich red wine demi - glace
GENERAL NOTES MINIMUM NIGHTS: 4
For 6 night charters, divide weekly rates by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X numbers of nights.
BAHAMIAN TAXES
RATES ARE PLUS 14% TAX (4% Bahamian tax and 10%VAT. Not subject to commission)
CHRISTMAS / NEW YEARS: 7 night minimum
CHRISTMAS 2025 : 2-4 guests $30,000 (charter must end by December 27th)
NEW YEAR 2025: 2-4 guests $32,000 (charter should not start before December 28th)
Please inquire for relocation fees to Abacos, Berry Islands, lower Exumas