⮞ Guests (8)
⮞ Length (112.00 Ft)
⮞ Type (Power)
⮞ Cabins (4)
⮞ King Beds (1)
⮞ Queen Beds (2)
⮞ Showers (4)
⮞ Heads (5)
⮞ Air Conditioning (Full)
⮞ Smoking Area (outside)
⮞ Year Buillt (2010)
Weekly From $65,000 to $74,750 Plus Expenses
⮞ Summer Port : Bahamas, USA - New England, USA - Florida East Coast
⮞ Winter Port : Bahamas, USA - Florida East Coast
⮞ 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.
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 GERMAN ARMANTANO
German was born in Argentina and moved to south Florida in 1999. Once there he spend the majority of his adult life in the yachting and sport fishing industry. His favorite thing to do onboard is to take people fishing. When not at work German likes to play soccer, garden and spend time with his boxer.
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 SAM WILHELM
Sam hails from the land-locked state of Oklahoma where he grew up hunting, fishing and any other outdoor sport you could think of. He discovered the maritime industry through various family vacations onboard sailing catamarans in places like Belize and the Virgin Islands and decided to make the leap to the high seas as a career.
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
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
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