Overview

⮞ Guests (8)

⮞ Length (67.00 Ft)

⮞ Type (Cat)

⮞ Cabins (4)

⮞ King Beds (1)

⮞ Queen Beds (3)

⮞ Showers (4)

 

 

⮞ Air Conditioning (Full)

⮞ Smoking Area (no)

⮞ Generator (Kubota)

⮞ Year Buillt (2022)

Accomodations

⮞ 4 Double cabins; 1 King sized bed and 3 Queen sized beds. Sleeps 8 guests.

Locations

⮞ Summer Port : Bahamas

⮞ Winter Port : Bahamas

⮞ Preffered Pickup : Nassau, Bahamas

Price Details

⮞ Vessel based in Nassau, Bahamas, available for charter year round. Additional Rate Details: Day Charter Rate: $9,500 - 8 Hrs For less than a week please divide the weekly rate by 6 and multiply by the number of days required. High season rates apply to November 15 through April 15 as well as Thanksgiving, Christmas, New Years, Easter and other holidays 35% APA is standard. A crew gratuity is customarily between 15% and 20%, and is given at the charterer’s discretion. A security deposit may be requested for corporate charters. Tax Status: VAT and/or local taxes applicable according to the cruising area: ie. Bahamas bookings charged at 14% (TAX/VAT) Please note that Hurricane Season is June - November and contracts during this time will require a Hurricane Addendum addressed by all parties.

Crew Profile

Captain - Reinhard Buys

Captain Reinhard grew up in a small fishing town called Gansbaai, in the Western Cape, South Africa.
Growing up around the ocean pushed him into finding a career that was suited to what he loved. He began as a seafarer within the cruise line industry working for the infamous company ‘Disney Cruise Line’ on their private island in the Bahamas, working as a Lifeguard and Water-sports Leader. This is where he met Ruby. They had the same passion for the ocean and felt they needed to spread their wings and in April 2019 we began their yachting career together. He never looked back, yachting is everything to him and each day reminds him how far you can grow within this industry. From a young age, he learned how to spearfish/fish and freedive and those two hobbies are his passion. Having the ability to combine his work and passion, well you couldn’t ask for anything better. Ruby and he have worked/lived together for the past 5 years, seeing some incredible places from the Mediterranean to the Caribbean and experiencing some truly amazing things. Whilst taking pride in his position as Captain, he also loves to cook, so you will definitely be enjoying some delicious grilled meat on the grill. He is excited to be running this brand new Fontaine Pajot 67 in the Exumas, taking guests to the secluded, tropical islands and creating memories to last a life time.

Cook/Stewardess - Ruby Field

Ruby was born in Worcester, England and grew up in a family orientated around the Arts. In
2014, she graduated from the University of Winchester with a BA in Contemporary
Performance. Upon graduating, she wanted to take a year for herself before completing her
teaching qualification. She was offered a position with 'Disney Cruise Line', working as a
Lifeguard and Water-sports Leader. She grew within the company and four years later was still
working for them. Until, she met Reinhard and took the leap of faith and left the company
to start their adventure together in the world of yachting. It was the best decision they ever
made and she would not change it for the world. She has a huge passion for cooking and has
always loved to try out new cuisines and recipes . Being able to create mouth-watering,
flavorful dishes that all guests can enjoy is key! Her goal is to keep you happy on your
vacation and let you experience some of the most beautiful places in the world. Whether
you need a fresh shaken cocktail, or a snorkel in the crystal blue waters, or you want to eat
some of the tastiest cuisine, you can count on the crew delivering this to you.

Deck/Stew - Jeannedre Bouwer

Hailing from the beautiful surfing town of Jeffreys Bay in South Africa, my passion for adventure and adrenaline has always been intertwined with the sea. My connection with the ocean is deeply rooted in my upbringing, where I developed an appetite for thrilling activities like snorkeling, fishing, and embracing adrenaline-fueled adventures. Driven by enthusiasm and a relentless pursuit of excellence, I hold the prestigious Masters 200Gt Unlimited certification, a testament to my dedication and proficiency in navigating the seas with precision and expertise. Over the years, as a professional first mate I have honed my skills in navigating demanding environments, whether as an integral part of a collaborative team or leading with authority as an individual. My experience as a
First Mate spans across a spectrum of private and charter vessels, ranging from 36-meter luxury Yachts to 50-meter expedition yachts. From the breathtaking coastlines of the United States of America to the idyllic waters of the Bahamas, Caribbean, Mediterranean, and even venturing into the captivating landscapes of the Middle East. Each journey has added to my overall yachting experience and cultural richness. Every day spent on the ocean reaffirms my belief that there is no better place to be than where the horizon meets the endless possibilities of the Yachting world. Embark on a voyage with myself, Captain Reinhard, and Amazing Ruby, where professionalism, expertise, and passion converge to create unforgettable experiences tailored to exceed your every expectation.

Sample Menu

Sample Menu

Please note all menu items are unlikely to change, unless there is a need to switch items to 
another day due to the freshness of produce. 

Breakfast 
Fresh pastries/muffins
Fresh fruit platter 
Cereals/Muesli/Granola available on request
Eggs to order (accompanied with 
bacon/sausage/toast)
Main Breakfast entrée available each day
Sample entrees include:
Fresh Pancakes (Blueberry, Banana, Chocolate Chip) with berry compote and maple 
syrup
Smoked Salmon platter with bagels, cream cheese, capers and red onion
French Toast accompanied with fresh berries, yoghurt and maple syrup
Spinach, mushroom, feta frittata with baked hash 
potatoes 

Day 1
Lunch – Seared fresh tuna nicoise salad with fresh 
bread rolls.
Dinner – Herbed pork tenderloin with dauphinoise potato stack, grilled mushrooms, 
seasonal vegetables and a creamy truffle mushroom sauce.
Dessert – White Chocolate mousse with a summer berry coulis.

Day 2
Lunch – Fresh poke bowls with grilled shrimp (or fresh 
catch of the day if possible), radish, edamame beans, 
avocado, mango, tomatoes, white rice. Dressings and 
sauces served on the side. 
Dinner – Grilled Steak served on a bed of wilted spinach, 
homemade spiced potato wedges, rainbow carrots and a 
peppercorn sauce. 
Dessert – Apple and raspberry crumble with crème 
anglaise or vanilla bean ice cream. 

Day 3
Lunch – Pistachio and herb crusted salmon served on a bed of Mediterranean quinoa 
salad
Dinner – Greek feast, grilled lamb and vegetable skewers with a tabbouleh salad, Greek 
salad with an accompaniment of fresh hummus, tzatziki and flatbreads. 
Dessert – Limoncello and orange jelly layered trifle, with a whipped mascarpone topping. 

Day 4
Lunch – Build your own burger, grilled beef angus 
patties with a selection of toppings including cheese, 
tomatoes, onions, bacon, grilled mushrooms all served 
with French fries. 
Dinner – Fresh pesto spaghetti with grilled vine 
tomatoes, toasted pine nuts, topped with grilled shrimp 
and a sprinkle of fresh basil. 
Dessert – Chocolate brownies served with praline and 
cream ice cream, with a drizzle of hot caramel sauce. 

Day 5 
Lunch – Charcuterie deluxe with a range of mild to indulgent cheeses, cold meats, dried 
fruits and nuts, fresh bread rolls a variety of chutneys and a summer salad. 
Dinner – Garden pea and mint risotto served with seared scallops and fresh micro herbs. 
Dessert – Tropical fruit meringue nests with mascarpone cream and passion fruit sauce. 

Day 6
Lunch – Asian soba noodle salad with grilled 
chicken, a rainbow vegetable medley and a Thai 
spicy peanut sauce. 
Dinner – Braised beef short rib on a bed of 
garlic and parmesan mashed potato and 
seasonal vegetables. 
Dessert – Rich chocolate ganache and caramel 
tart with vanilla bean ice cream.

Day 7
Lunch – Homecooked thin based pizza’s with a variety of toppings (guests can choose in 
advance)
Dinner – Grilled lobster with a garlic butter sauce, served on a bed of Caribbean style rice 
and spicy mango salsa.
Dessert – Caribbean flambé rum spiced pineapple served with coconut ice cream.