Overview

⮞ Guests (8)

⮞ Length (90.00 Ft)

⮞ Type (Power)

⮞ Cabins (4)

⮞ King Beds (1)

⮞ Queen Beds (1)

 

 

⮞ Air Conditioning (Full)

⮞ Year Buillt (2021)

Accomodations

⮞ The luxurious, full beam, main deck Master stateroom offers a King size bed, large windows, a sitting area and a great deal of storage space. The master en-suite, outfitted in white and grey marble offers double sinks, a closed toilet, standing shower with bench and a jacuzzi spa.

Three additional staterooms are offered on the lower deck including a Queen VIP and two convertible twin staterooms. All include en-suites with standing showers.

Locations

⮞ Summer Port : Caribbean Virgin Islands (US/BVI), Bahamas, Caribbean Leewards, Caribbean Windwards, Turks and Caicos, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)

⮞ Winter Port : Caribbean Virgin Islands (US/BVI), Bahamas, Caribbean Leewards, Caribbean Windwards, Turks and Caicos, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)

⮞ Preffered Pickup : Nassau

Price Details

⮞ 10 nights over holidays unless Christmas week books first.

Crew Profile

Scott Rhomberg | Captain (Rotational)
American
Captain Scott grew up in St. Louis, Missouri and found his love for the water while working as a marine mechanic at the Lake of the Ozarks. Knowing he wanted to explore larger waters, Scott transitioned into the yachting industry and took his first helm position on an 82’ Princess in 2014.
Scott enjoys being part of an industry where he gets to travel and meet different people. He enjoys adapting to each family and group he has on board, allowing his strong versatility and easy to adapt mindset lead him to accomplish successful charters time and time again.
Captain Scott has cruised the Bahamas, Turks and Caicos, Puerto Rico and Caribbean. He loves being able to experience places many people only see in magazines. By far his favorite experience in the industry has been working with his best friend who since, has become his wife.
Scott enjoys diving, fishing (though he’s better known for repairing things than catching fish!), and boating. He spends most of his free time on the water with his family.

Bryon Rimmer | First Mate
American
Byron grew up in Hatfield, Pennsylvania, just outside the city of Philadelphia. His love for the water began at SUNY Maritime College, where for two years, he enhanced his maritime skills. During this time, Bryon also made a name for himself as the "Rookie of the Year" at the Rehoboth Beach Patrol. One of his unforgettable moments was training alongside aspiring Navy SEAL candidates, where he learned the value of resilience and embracing challenges head-on. Following his time at SUNY Maritime, Bryon began his yachting career in Fort Lauderdale, completing various safety courses, becoming skilled at yacht engineering, and honing his skills as a tender driver.
Bryon is dedicated to crafting the ultimate yachting adventure for every guest onboard. He has a passion for meeting new people and is an avid enthusiast of free diving, fishing, and surfing, making him the perfect companion for aquatic adventures.
Bryon’s favorite moments are witnessing the marine life that thrives in the crystal-clear waters of the Bahamas. From mysterious sharks and majestic rays to the brilliantly colored fish, he is eager to share these awe-inspiring encounters with you. With Bryon, get ready for adventure, safety, and unforgettable memories.


Chef | A professional, charter savvy Chef is in place for all term charters.

Sample Menu

Chef Leeann’s Sample Menu

Breakfast

Baked eggs en cocotte with mushrooms and aged cheddar, sourdough toast

Banana’s Foster French toast, candied pecans, honey whipped mascarpone

Poached eggs with smashed avocado and Parma ham on homemade toast

Scotch bonnet eggs, chilled stone crab claws, arugula, dijon aioli

Smoked salmon eggs Benedict, dill hollandaise, hash brown cake, fried capers

Acai smoothie bowls with chia seeds, goji berries, toasted coconut and cacao bits

Huevos rancheros with chorizo and queso fresco, pico de Gallo on crunchy corn tortillas

Egg Shakshuka with herbed feta and Lebanese yogurt

Frangipane filled croissants with toasted almond slivers

Croque Madame sandwiches with ham and gruyere, topped with a fried eg

 

Lunch

Pesto chicken and grilled peach salad, prosciutto wrapped asparagus, marinated mozzarella and balsamic vinaigrette

Sirloin tip kebabs, roasted eggplant with pomegranate seeds, cucumber tzatziki and Greek salad

Seared sesame tuna, chilled soba noodles, napa cabbage and daikon slaw, kimchi vinaigrette

Chilled hangar steak salad, gorgonzola, snow peas, roasted fingerlings, Dijon shallot dressing

Crab cakes, lemon tarragon remoulade, shaved cucumber and carrot salad

Grilled jerk shrimp, kale and broccoli Caesar, garlic croutons, sweet and spicy bacon, parmesan crisps

Cumin scented rack of lamb with pistachio sauce, tabbouleh salad, hummus and homemade pita breads

 

Afternoon

Egg salad and watercress petit fours

Spinach, artichoke, and feta spanakopita

Grilled halloumi cheese, roasted grapes, home made pepperonata, crostini

Caramelized onion, pear, and blue cheese dip with crudités

Fresh shrimp spring rolls, vegetable egg rolls, peanut satay and sweet chili dipping sauces

Olive tapenade and bruschetta platters

Mexican street corn dip, tomatillo salsa verde and tortilla chips

Charcuterie boards with chef’s selection of meats and cheeses, giardiniera, savory spreads and gourmet crackers

 

 

Starters

Jumbo seared scallops with kiwi and coriander relish, fried rice cake

Poached lobster, pea risotto, melon gazpacho, prosciutto crisp

Char Sui pork belly, scallion pancakes, sweet soy glaze

Tuna tartare, mango and jicama salsa, fresh avocado, fried wonton

Fresh mahi ceviche, citrus marinated golden beets, watercress salad

Sweet potato gnocchi, sage brown butter, shaved romano, toasted hazelnuts

Burrata with marinated zucchini carpaccio, pomegranate molasses

 

Main

Dover sole meunière, cauliflower-red pepper puree, roasted garlic asparagus and olive pine nut gremolata

Grouper fillet topped with fried onion breadcrumbs, miso mustard roasted Brussels sprouts, butternut squash puree, baby arugula

Filet mignon, mushroom ragu, smashed red potatoes, green peppercorn and goat cheese sauce

Butter poached Caribbean lobster, edamame succotash, corn fritter, carrot ginger sauce

Grilled salmon, sautéed fennel, pappardelle, creme fraiche, lemon and thyme

Airline chicken breast, onion soubise, roasted broccolini, herb jus

Grilled New York strips, creamy mashed potatoes, French beans and fresh chimichurri

 

Dessert

Bourbon vanilla custard, passion fruit sauce, quinoa brittle, blackberries

Chocolate lava cakes, strawberry coulis

Key lime cheesecake, toasted meringue, Biscoff crumble

Cardamom and orange panna cotta, candied hibiscus, rosemary butter cookie

Poached pears, dulce de leche, walnut praline, cinnamon mascarpone

Almond ricotta cake, zabaglione, raspberry powder

Dark and white chocolate mousse, rum caramel sauce

Ginger creme caramel, lemongrass macerated tropical fruits