Overview

⮞ Guests (8)

⮞ Length (86.00 Ft)

⮞ Type (Power)

⮞ Cabins (4)

⮞ King Beds (1)

⮞ Queen Beds (3)

⮞ Showers (4)

⮞ Heads (4)

 

 

⮞ Air Conditioning (Full)

⮞ Smoking Area (Aft Deck Only)

⮞ Generator (2 X 35 Kw)

⮞ Year Buillt (2001)

Accomodations

⮞ Two of the Queen berth guest suites can convert to twin berths.

Locations

⮞ Summer Port : Central America, Belize

⮞ Winter Port : Central America

⮞ Preffered Pickup : Belize

Specification

Price Details

⮞ NOTE - Rates are plus running expenses Plus 35% APA Christmas / New Years weeks: Up to 8 guests - US$53,900 plus expenses.

Crew Profile

Captain Vlad
Captain Vlad Boshoff is originally from South Africa, but now makes his home in Panama, or wherever m/y One Net is stationed. He is full of life as highlighted in many of his reviews received from previous charters.

“Vlad is without exception the most guest focused skipper we have been with. The days were full of fun, relaxation, and service that was a five-star treatment from the time we boarded until we departed”.

With tens of thousands of miles of ocean crossing he has the experience and attitude to make sure any guest on One Net is treated well, and just as importantly, that the safety and operation of the yacht is handled at the highest level. Not to mention the amount of fish that he is able to find!

Chef Jahza
Chef Jahza, born and raised in the Golfo Dulce, Costa Rica, started his culinary journey at a very young age at his family’s jungle lodge. Here he got to be part of the growing, harvesting and preparing of fresh ingredients from the gardens and oceans around their vast property.

While attending college at the university of Florida, Jahza managed the prestigious Cacciatore foods catering company for 4 years , upon moving back to Costa Rica, Jahza took the position of head chef at Dolphin Quest Jungle lodge. Here he is able to combine his passions of spearfishing, fishing and harvesting of fresh organic ingredients to create nourishing and delicious foods. With a specialty in fresh seafood, farm to yacht meals ,tropical cuisines and Thai fusions, Jahza gets his inspiration from the local produce in season or freshly caught sea food. He is also experienced in cooking Vegan, kosher and ketogenic diets.

Apart from being head chef at Dolphin Quest, Jahza also hosts free diving retreats, guided surf trips to Pavones and Matapalo (both some of the best waves globally), jungle hikes, scuba diving trips and dolphin/whale watching tours.

Chef Jahza is a well rounded and versatile team member to the One Net team.

Mate Ricardo
Spanning a impressive career that started at the age of fifteen, Ricardo has fished many waters across the globe as a commercial fisherman, however in 2002 His true calling became apparent and Ricardo found himself working on his first sport fisher. Ricardo has been fishing the waters of Costa Rica , Panamá and Mexico and US west coast ever since.

With his warm personality and his plethora of game fishing experience , you will feel right at home on the yacht and in the fighting chair.

Stewardess also available on request.

Sample Menu

Sample Menu

We will custom design a menu just for you. To get an idea of what the food that Chef prepares, here are some sample menus.

Breakfast

All Breakfasts are served with tea/coffee/juice, a selection of cereals and yoghurts, fresh fruit/smoothies

Eggs Benedict – Lightly toasted English muffin topped with Canadian bacon, gently poached eggs and home made Hollandaise sauce.

Freshly baked croissants – served with smoked salmon, cream cheese, chives and capers and a selection of jams and preserves.

Mini Fritatas – Parma ham, swiss cheese and potato bake

French toast – served with maple rum syrup and a selection of muffins, spinach & feta, asparagus & cheese, bacon & mozorella

Full English breakfast – Eggs to order, bacon, hash browns, tomato, baked beans, tomato, toast, jams and preserves.

Lunch

Linguini Lobster – Linguini pasta topped with Lobster sautéed in herb butter with shallots, fresh cream and garlic, served with a seasonal, crispy green salad.

Vietnamese Spring Rolls – a variety of shrimp and chicken spring rolls served with a pineapple and chilli salsa and freshly baked French loaf.

Baby Back Pork Ribs – Succulent and falling off the bone, barbecued to a turn, baby back ribs served with garlic bruschetta and caprese salad.

Caribbean Chicken Salad – served on a bed of lettuce, with hot, cheesy, garlic toasties.

Smoked Salmon and Asparagus Quiche and or Traditional Quiche Lorraine – served with watermelon, arugala, black olive, feta and fresh mint salad.

Appetizers

Baked Brie With Balsamic Reduction and Cherry Tomatoes– Brie baked with cherry tomatoes in balsamic reduction served with sliced apple, caramelized nuts, preserved figs and various crackers.

Crab Tartlets – Crab morne baked in phyllo pastry served on a bed of arugala.

Shrimp Cocktails – Plump shrimp smothered in a creamy blue cheese, cream and brandy sauce, served on crisp iceberg lettuce.

Mezze Platter – Platter of Tzaziki, Skordalia, Taramasalata served with grilled, stuffed aubergine with feta, marinated mushrooms, Parma Ham, Mozorella and a variety of crackers.

Chicken Satay – Mini chicken kebabs served with a sweet thai peanut, apricot and chilli dipping sauce.

Dinner

Grilled Canadian Salmon – Served on a potato rosti – drizzled with a bur blanc caper sauce, garnished with fresh asparagus and caviar.

Pan Seared Duck Breast – Served with red wine sherry sauce with potato rissoles and seasonal vegetables.

Barbecued Beef Tenderloin – Served with a brandy and green peppercorn sauce, new  potatoes, roasted butternut and almond green beans.

Rack of Lamb – Roasted with a crust of rosemary, mint and garlic served with roasted garlic creamed potatoes and Mediterranean vegetables.

Lobster Thermidor – Traditional lobster thermidor served with fresh cream, white wine, spring onions, topped with cheese au gratin.

Desserts

Pavlova - Light, fluffy meringue base topped with fresh cream, passion fruit, kiwi fruit, nectarines and strawberries.

Apple Strudel – Apples sautéed with cinnamon, butter, raisins and amaretto, wrapped in phyllo pastry and baked, dusted with confectioners sugar, served with clotted cream.

Crepe Lorraine – Frilly crepes filled with vanilla bean ice cream, saturated with orange, grand mariner sauce and flambed on the table.

Chocolate Fondue – Lindt chocolate infused with Contreau sauce, served with strawberries, marshmallows, biscotti and mandarine for dipping.

Death By Chocolate Cheesecake – No description needed!