Overview

⮞ Guests (11)

⮞ Length (141.00 Ft)

⮞ Type (Power)

⮞ Cabins (5)

⮞ King Beds (2)

⮞ Queen Beds (2)

⮞ Showers (5)

⮞ Heads (5)

 

 

⮞ Air Conditioning (Full)

⮞ Smoking Area (Outside)

⮞ Generator (yes)

⮞ Year Buillt (2012)

Accomodations

⮞ Soft goods refit and update 2024
New sofas and throw pillows in main salon and skylounge
new art throughout
new exterior cushions and throw pillows
new sun shades
new tender
new waterslide
new cutlery, china and glassware,
new beach towels
new table linens
new galley
new fridge/freezers
new exterior paint
Starlink

Locations

⮞ Summer Port : Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)

⮞ Winter Port : Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)

⮞ Preffered Pickup : Scrubb Island, BVI

Specification

Price Details

⮞ Through the end of October 2024, Just Enough will offer a special all inclusive rate for up to 11 guests, 4 days and 3 nights in the US or British Virgin Islands, for a flat rate of $99,000. This rate includes all gourmet meals, high end spirits, all fuel, and dockage, but gratuity is additional. 7days 6 nights special rate $149,000 all included 3days 2 nights special rate $89,000 all included Embarkation at noon and disembarkation at 6pm. Charter must be completed by end of October 2024. High season rates apply to New Years, Easter, Memorial Day, Independence Day, Labor Day, Thanksgiving and Christmas, unless otherwise noted. For less than a week please divide the weekly rate by 6 35% APA is standard A security deposit may be requested for corporate charters High Rate - $149,000/week + all other expenses Low Rate - $139,000/week + all other expenses Tax Status: Commercial yacht VAT and/or local taxes applicable according to the cruising area Please note that Hurricane Season is June - November and contracts during this time will require a Hurricane Addendum addressed by all parties. Guest Reviews: “The best 36 hours we have ever had!” Sincerely, [Client’s name]” – Charter Client July 2022 “We had an awesome time! The crew was so wonderful! Just can’t say enough about them. Just the right amount of activities and relaxation. Food was fabulous. Thank you for the part you played with putting this trip together for us. This was a perfect way for our family to reconnect after the long year of socially distancing. Yours truly, [Client’s name]” – Charter Client June 2021

Crew Profile

Austin McClure - American - Captain
Previous Yachts: MY Just Enough, MY Memento Vivere (ex No Bad Ideas), MY Kefi, SY Valentine, SY Sea Dragon, MY Moon Palace
Languages: English

From the keel up, Austin knows boats and how they operate. As a Merchant Marine and graduate of Texas A&M Maritime Academy with a Bachelor’s degree in Marine Transportation, he received extensive training on vessels and life at sea. Austin currently holds a USCG 1600GRT Master license. Austin has a passion for the sea and all the adventure within it. He has traveled the world aboard many types of commercial vessels such as Jones Act ships, OSVs, and offshore tugs. As Austin transitioned into the sunnier side of the industry, he has been in command of chartered sail and motor yachts up to 150’. His travels have taken him to places and ports around America as well as all over the Caribbean, Hawaiian and Micronesian Islands, Philippines, Singapore, Panama Canal, Middle East, and Black Sea. With Austin’s competency in seamanship and hospitality, he is ready to take you anywhere and deliver world class customer service.

Christiana McClure - American - Chef
Bonus Skills: Wine Connoisseur & Mixology/Bartending
Previous Yachts: M/Y Memento Vivere, M/Y Tayrona, M/Y Dreams, S/Y Valentine
Languages: English

Born and raised in DC, Christiana Goohs grew up in a family who had a deep appreciation for food. As her passion for cooking grew, Christiana attended the Culinary Institute of America where she graduated with an Associates in Pastry Arts and Bachelor’s in Business Management. With all of her travels through Europe and Asia it is no surprise to find most of Christiana's favorite dishes are internationally influenced. It was at the CIA that she discovered her love of wine – after working as a chef for multiple fine dining and Michelin star restaurants around the world, she cut her teeth at a Washington, DC wine bar and ultimately passed the Sommelier exam and WSET level 3 in wine. Currently, she utilizes her wine knowledge to help guests pair their meals with specific bottles. Christiana's enthusiastic energy, innovative menu, and top-notch cooking ability allows her to provide her guests an extraordinary vacation and dining experience onboard.

Dane Kincaid-Smith - South African - First Officer
Bonus Skills: Tender Pilot, Fishing Guide, Carpentry & CPR
Previous Yachts: MY Touch, MY MAG III, MY Tranquility, MY Nita K II 7 MY Dona Lola.
Languages: English

Dane is the dedicated First Officer aboard the prestigious charter yacht Just Enough, a seasoned professional with a wealth of experience spanning the globe. His career has seen him navigate the waters of the Mediterranean, Caribbean, and Bahamas, adeptly managing the demands of luxury charter environments.

Known for his enthusiastic approach and self-motivated demeanor, Dane thrives in the fast-paced, productive atmosphere of Just Enough. His organizational skills and knack for problem-solving make him an invaluable asset on board, ensuring smoot and guest satisfaction. His technical aptitude extends to expertly handling large tenders and engaging in both on and offshore fishing activities, reflecting his passion for the sea.

Beyond his maritime skills, Dane enjoys interacting with guests, facilitating memorable excursions, and showcasing his proficiency in activities such as surfing, camping, hiking, and tennis. His commitment to fitness and wellbeing underscores his dedication to maintaining peak performance both on and off duty.

Dane's four years as First Officer and Bosun have solidified his expertise in docking, navigation, and guest relations, making him an indispensable part of the Just Enough crew. Whether exploring new destinations or ensuring the highest standards of service.

Jacinta Dellinger - South African/American - Chief Stew
Bonus Skills: Mixology & Bartending
Previous Yachts: M/Y Winning Hand, M/Y Zarania, M/Y 7 Diamonds Numarine, M/Y Eleven Mothership, M/Y Chantal Ma Vie, M/Y Stealth.
Languages: English, Afrikaans

Hailing from the West Coast of Cape Town, where she always had the mountain in her view, the ocean at her feet, it seemed yachting was Jacinta’s destiny. While studying, she worked her first hospitality job at the Victoria and Alfred Waterfront, a prominent tourist wharf on the water. It was here that she discovered a natural love for customer service and a hunger to exceed expectations. Her curiosity and endless pursuit to grow led her to become a server for two exclusive country clubs on the East coast of the United States. Working summers in Long Island and winters in Florida, she gained experience in fine dining within a high volume environment. After 3 years of seasonal rotations, Jacinta moved to California and took on a position as a personal cook and estate manager to a high profile musician. In 2018, she eventually made her move back to the Florida shores to pursue yachting. Since then, Jacinta has worked her way through the ranks and has finally found a permanent home, Just Enough as Chief Stewardess. Jacinta has a very warm and personable approach while remaining professional to her guests. She explains “ I like to blend a high level of service with a naturally relaxed feel . It’s very important to me that guests feel at ease while spoiled in luxury, as if being hosted in the comfort of their own home.
Jacinta and her team are looking forward to welcoming you onboard Just Enough for your next visit!

Kaylee McCoughlin - South African - 2nd Stew
Previous Yachts: MY Queen D, MY Nita K II & MY Dońa Lola
Languages: English & Afrikaans

Kaylee is known for her exceptional teamwork skills, Kaylee thrives in collaborative environments where she can contribute her best effort to every task. Her commitment to continuous improvement is evident in her approach to work, always striving to exceed expectations and grow professionally within the industry.

Kaylee takes pride in her appearance, punctuality, and positive attitude, understanding the importance of maintaining high standards in service delivery. Her expertise spans table decor and theme setups, ensuring every guest experience is meticulously crafted to delight. With proficiency in laundry care, stain removal, housekeeping, and adept problem-solving abilities, Kaylee consistently ensures impeccable cleanliness and organization on board.

Outside of her professional pursuits, Kaylee enjoys an active lifestyle that includes road and trail running, field hockey, and show jumping in equestrian sports. Her interests in tennis, Padel, hiking, camping, swimming, board games, and table settings and themes reflect her diverse range of passions and hobbies.

Eager to continue learning and growing within the yachting industry, Kaylee brings enthusiasm, dedication, and a commitment to excellence to any team fortunate enough to have her on board. Her multifaceted skills and positive demeanor make her a valuable asset in delivering exceptional guest experiences on charter yachts worldwide.

Agatha Blazzio - Brazilian - Deck Stew
Languages: English, Portuguese & Spanish
Bonus Skills: Video/Photography

Born and raised in the capital and heart of Brazil, Brasilia, Agatha's upbringing was infused with her parents' passion for nature, culture, and the arts. From a young age, she developed a deep love for the ocean and a curiosity for exploring new horizons, influenced by her family's travels across Brazil and the United States. Agatha's journey in hospitality began when she discovered a book on business and hospitality on her father's shelf, sparking her vision of creating memorable experiences for others. This vision led her to co-found a successful restaurant in Palmas, Brazil, before she relocated to the United States in 2016. Along the way, her travels and exposure to different cultures enriched her creativity and adaptability.
Agatha has a diverse range of interests outside of her professional pursuits. She finds joy in guiding meditation sessions, playing acoustic guitar, practicing yoga, exploring astrology, and going on outdoor hikes. Now eager to channel her passion for the ocean and her knack for creating beautiful experiences into the luxury yacht industry, Agatha is excited about the opportunity to contribute her strong work ethic, problem-solving skills, and dedication to guest satisfaction as a stewardess.

Koby Oberholzer - South African - Bosun/Deckhand
Previous Yacht: MY One Love (day Charter vessel)
Bonus Skills: Fishing Guide, Professional Surfer
Languages: English

Koby is a dynamic individual with a diverse background that blends leadership, athleticism, and a deep connection to the ocean. As an accomplished waterman, staying fit and active is not just a routine but a way of life for him. With a career spanning competitive surfing across the globe, Koby has honed his skills in challenging environments, embodying qualities of determination and resilience.

Beyond the surf, Koby's maritime journey includes extensive experience as a spearfisherman and fisherman, where he has cultivated a profound understanding of the sea. His entrepreneurial spirit led him to establish his own surfboard manufacturing business, showcasing his meticulous attention to detail and passion for craftsmanship.

In the yachting industry for over a year, Koby serves as a deckhand, embracing the thrill of unpredictable challenges with enthusiasm. His drive, focus, and hardworking nature are complemented by a respectful and easy-going demeanor, making him a valued team member on board.

Looking ahead, Koby is dedicated to advancing his career within the yachting industry, driven by a desire to grow professionally and contribute his skills to new opportunities. With his multifaceted background and commitment to excellence, Koby continues to carve a path marked by achievement and passion for the maritime world.

Sample Menu

BREAKFAST

                *All breakfasts include a fruit platter, yogurts, pastries, fresh juice, smoothies, coffee, teas and cereals.                                                                                                                                                                                                                                         Toasted Sourdough Bread with Smashed Avocado, Feta with Crispy Bacon                                                                                                                                                                                                                             Eggs Benedict with Creamy Hollandaise Sauce & Canadian Bacon
                                                                                                                                                                                                                     Chocolate Chip & Classic Pancakes served with Canadian Maple Syrup & Crispy Bacon                                                                                                                                                                                                                                                    Brioche French Toast with Vanilla Chantilly Cream and Fresh Berries                                
                                                                                                                                                                                                   Breakfast Pizza made with a Croissant crust, Free-Range Eggs, Cheese, Sausage, Siracha & Sundried Tomatoes                                                                                                                                                                                             Smoked Salmon, Capers, Pickled Onions, Sliced Cucumber, Lemon zest with whipped Cream Cheese & Chives                                                                                                                                                                                          Homemade Cinnamon rolls with Cream Cheese Frosting

LUNCH

             Macadamia Nut & Coconut Crusted Mahi Mahi with Coconut Beurre Blanc, Jasmine Rice and Mango Coulis                                                                                                                                                                                         Chicken Ceasar Salad, Sausage, Pepperoni, Salami & Red Pepper Flatbread, Pepperoni Flatbread,
                                                               Arugula Proscuitto Burratta Flatbread                                                                                                                                                                                                                               
                               Teriyaki Salmon Poke Bowls, Seaweed Salad, Edamame, Spicy Siracha Mayo & Sesame                                               

                         Truffle Burger, Balsamic Glaze Mushrooms, Truffle Ailoi Sauce served with Crispy French Fries                                                                                                                                                                                                                      Black Fish Tacos, Corn Tortillas, Jalapeno Cilantro Lime Sauce, Pico de Gallo & Cotija Churros
                                                                                                                                                                                                                              Greek Salad, Hummus, Tzatziki, Homemade Pita, Falafel, Grilled Souvlaki & Baklava                                                                                                                                                     
                      Coconut Curry Chicken, Spring Rolls, Peanut Chicken Satay & Thai Salad

STARTERS

                                                                                     Miso Soup                                                                                    

                 Beet, Artichoke Hearts Salad with Heirloom Carrots, Mandarins, Sliced Brie & Red Wine Vinaigrette                                                                                                                                                                                    
                                                   Wedge Salad with Candied Bacon & Blue Cheese Dressing                                                                                                                                                                                                                                                 Watermelon, Avocado, Mint & Feta Salad

                                                   Pumpkin Tortellini with Goats Cheese & Sage Beurre Sauce                                                                                                                                           
Creamy Lobster Bisque 

Burratta with Tomato, Basil & Pistachio Pesto & Homemade Focaccia

MAINS

                                      Various, freshly rolled Sushi Rolls, Seared Sesame Ahi Tuna & Seaweed Salad                   

            Italian Meatballs &  Al Dente Carbonara sprinkled in freshly Ground Pepper and Grated Parmigiano Cheese                                                                                                                                                                                     Oven grilled Ribeye, served with Butternut Purée, Garlic Confit Baby Potatoes drizzled in a
                                                                          Rosemary and Balsamic Glaze                                                                                                                                                                                                                                                          
Grilled Fillet Mignon, Torched Jumbo Shrimp, Hasselback Fondant Potatoes with Bernaise Sauce and sautéed Broccolini

    Herb Crusted Rack of Lamb, Lemon Grilled Asaparagus, Carrots & Roasted Potatoes served with a Romesco Sauce                                                                                                                                            
                   Braised Beef Shortrib served on top of Potatoe Purée with grilled Carrots & Sherry Reduction Sauce        

Mahi Mahi, Goats Cheese Pistachio Pesto with Celery Root Pea Purée, Asparagus with Vanilla Bean Burra Blanc

DESSERT

                                                                            Tempura Cheesecake                                                                                                              

                                                                            Salted Caramel Soufflé                                                                                                                                                          
                         Lemon Curd Sable with Toasted Honey Meringue, Dehydrated Lemons served with Raspberry Coulis                                                                                                                                                  
Tiramisu

                                    Caramelized Banana Fosters drizzled in Spiced Rum Sauce served with Vanilla Bean Ice Cream                                                                                                                                           
                                                    Crème Brûlée served with Raspberry Coulis                                    

Decontructed Carrot Cake with Cream Cheese Chantilly, Candied Carrots & Praline Walnuts

Menu by Chef Christiana McClure