Overview

⮞ Guests (10)

⮞ Length (80.00 Ft)

⮞ Type (Cat)

⮞ Cabins (5)

⮞ King Beds (1)

⮞ Queen Beds (3)

⮞ Showers (5)

⮞ Heads (6)

 

 

⮞ Air Conditioning (Full)

⮞ Generator (Yes)

⮞ Year Buillt (2023)

Accomodations

⮞ Accommodation for 10 guests, 5 cabins including 1 King, 3 Queens, 2 Twin. All with independently controlled AC, TV, and Denon Sound devices with streaming services. The master cabin has a private balcony over the water.
We provide toiletries, but prefer clients bring their own sunscreen which agrees with their skin. Converters/ adapters for American and European plugs.
Washer and dryer laundry facilities on board.

Locations

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

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

⮞ Preffered Pickup : Yacht Haven Grande, USVI

Specification

Price Details

⮞ Christmas: $125,000 New Years: $130,000 All rates are for 7 nights, 8 days. For 6 nights divide weekly rate by 7 and multiply by 6 For 5 nights or less divide weekly rate by 6 then multiply by number of nights. Relocation fees: USVI to SXM - $4,000 USVI to Grenadines - $8,000 Please inquire for delivery fees to other islands Nauti Nickel requires a 48-hour turnaround in between charters Summer rates apply for charters with a start date between June 1st and November 1st.

Crew Profile

Michael and Jennifer embarked on their sailing adventures in 2003, driven by a desire to travel at a leisurely pace, allowing the world’s diverse colors to leave a lasting impression on their lives.

As avid adventurers, they seek discovery, excitement, and new friendships, with a profound wanderlust at the core of their relationship. As an inseparable married couple, they are best friends. In 2011, they chose an unconventional path to yacht ownership by building a 45-foot Catamaran, a project that took them two years of weekend labor. Following the completion of their Catamaran, they relocated to the Caribbean to pursue careers as yacht crew.

In 2013, Michael and Jennifer moved to the British Virgin Islands to launch their yachting careers. Over seven years, they have successfully completed more than 70 luxury term charters. Initially, they operated sailing yachts in the Virgin Islands, completing four seasons before expanding their expertise to motor yachts. They have crewed on various sailing catamarans, including Lagoon, Sunreef, Balance, Gunboat, and motor yachts such as Broward, Marquis, Crescent, Sunseeker, and Ocean Alexander. Their cruising experiences span the Caribbean Leeward and Windward Islands, Florida, the Bahamas, New Zealand, British Columbia, Southern California, and the Pacific Northwest.

Jennifer, originally from Oregon, has a passion for fresh, local food and world cuisines. She earned a degree from Le Cordon Bleu College of Culinary Arts and further honed her skills in Paris, specializing in patisserie. With seven years of diverse culinary experience, she shifted her focus to healthcare, attending Portland State University while working as a professional nanny and personal chef. These experiences have shaped her into an exceptional yacht chef, mate, and stewardess. Jennifer excels in delivering a variety of cuisines, using her foundation as a trained chef to create meals from scratch with raw ingredients, catering to discerning palates. Her expertise in managing food preferences and allergies has earned her accolades from numerous guests.

Michael, originally from California, views life as an endless adventure, always seeking the next challenge. Before becoming a yacht captain, he worked as an industrial engineer for 15 years, a career that fostered his problem-solving skills. As a yacht captain, he also manages the engineering aspects and has freelanced as a ship’s engineer on motor yachts over 100 feet. Michael's energetic and active nature makes him an excellent guide for outdoor activities, sailing, and water sports. His problem-solving experience has cultivated a calm and patient demeanor, allowing him to lead with imagination and a can-do attitude.

Together, Michael and Jennifer form a naturally cohesive team, consistently delivering outstanding yacht charters.

Engineer - Coming Soon

Stewardess - Coming Soon

Sample Menu

BREAKFAST

Quiche Lorraine/ Fresh Fruits/ Blue Berry Muffins

Tart filled with onions, smoked bacon, eggs and Swiss cheese- served on bed of greens, cherry
tomatoes, sweet onions, candied pecans, goat cheese, and drizzled with balsamic reduction

Avocado Toast/ Mixed Berries Smoothie

Everything Bagel served open face topped with whipped herb cream cheese, smoked salmon, fresh sliced avocado, sauteed shallots, and fried capers

Crab Cake Benny's/ Citrus Salad/ Bloody Mary

Toasted English muffin topped with pan seared crab cake, poached eggs, creamy hollandaise and a sprinkle of Old Bay seasoning

PB&J French Toast/ Crispy Bacon/ Sliced Banana

Thick slice of Brioche bun French toast served over creamy peanut butter, topped with homemade
strawberry ginger basil jam, peanut brittle, powdered sugar and whipped cream

24 Hour Oatmeal/ Deviled Eggs/ Toast and Butter/ Assorted Cheeses

Oatmeal soaked in almond milk, chia and flax seeds, vanilla and cinnamon for 24 hours topped with fresh berries, toasted almonds, honey and cocoa powder

The Diner Breakfast

Fried eggs cooked your way, served along baked parmesan tomatoes, rosemary roasted potatoes, creamy mushroom and spinach, breakfast sausage and biscuit

Omelette/ Sweet Potato Hash/ Greek Yogurt/ Spiced Rum Compressed Pineapples

Fluffy omelette stuffed with spinach, turkey and Swiss cheese, topped with ricotta cheese and fresh chives along a bed of sweet potatoes, pepper and onion hash

 

LUNCH

Salmon Picatta/ Zucchini Pasta/ Parmesan Crisp/ Red Pepper Coulis

Pan seared salmon cooked in a creamy lemon and caper sauce, topped with fresh parsley and
balsamic reduction, served over a bed of sauteed zucchini noodles, decorated with parmesan crisp and red pepper coulis

Cajun Blackened Shrimp/ Beet Salad/ Cilantro Oil

Blackened shrimp covered in Cajun style seasoning over a bed of arugula salad tossed with roasted red
beets, boiled eggs, red onion, goat cheese and grainy dijon vinaigrette, spritzed with cilantro oil

Fish Skewer/ Greek Salad/ Toasted Pita

Grilled fish and red pepper skewer drizzled with olive oil and lemon juice topped with panko and parsley
gremolata served over Greek style roasted vegetable salad, tzatziki and lightly toasted pita bread

Grilled Chicken Breast/ Compound Butter / Mushroom Orzo Salad

Grilled chicken breast sliced served with a sun dried tomato compound butter with a
mix of roasted mushroom and feta orzo salad, decorated with crispy mushroom and rosemary oil

Caribbean Lobster Roll/ Truffle Parmesan Fries/ Caesar Salad

Caribbean lobster meat tossed with mayo, chive, lemon juice and Old Bay seasoning served in a toasted
bun topped with roasted corn and pineapple salsa, served with classic Caesar salad and fries tossed with truffled oil and parmesan cheese

Bento Plate

Assorted plate of sushi including maki, uramaki and nigiri served along fried rice and teriyaki salmon skewer with soy sauce, pickled ginger and wasabi cream.

Steak and Couscous Salad

Grilled steak served with cilantro and roasted pepper chimichurri over a bed of spinach, couscous, strawberry, pecan and blue cheese salad, drizzled with balsamic vinaigrette

 

 

TAPAS

Caprese Bruschetta

Fresh tomatoes, mozzarella basil chiffonade served over toasted baguette and drizzled with olive oil and balsamic reduction

Chicken Satay

Small grilled chicken skewer served with Asian style peanut sauce

Dip Trio

Baba ghanoush, tapenade and hummus serve with toasted mini pita breads and raw veggies

Salmon Crostini

Smoke salmon mousse serve over a toasted crostini topped with lemon zest and dill

Goat Cheese Ball

Mini goat cheese balls cover in everything seasoning serve over a cracker and drizzled with thyme infused honey

Crab Stuffed Mushroom

Roasted mushroom stuffed with creamy crab salad topped with rosemary and panko gremolata

Bean and Cheese Taquitos

Mexican style taquitos stuffed with refrito and cheese serve along with guacamole, fresh roasted salsa and queso fresco

 

 

DINNER APPETIZERS

Puerto Rican Style Shrimp Cocktail

Pickled shrimp with onions and pepper served along with plananutres and cocktail sauce

Butternut Squash Soup

Roasted butternut squash soup served with sweet ginger crema, toasted pumpkin seed and toasted baguette slice

Goat Cheese and Poached Pear Salad

Mixed greens topped with brulee goat cheese, red wine poached pears, shaved carrots, toasted almonds served over thin slices of cucumber and drizzled with red wine vinaigrette

Tuna Carpaccio

Thin slices of raw tuna toped with spicy mayo and red cabbage Asian slaw

Scallops and Peas

Seared scallops cooked in white wine and garlic sauce served with a roasted corn and pea salsa and crispy pancetta

Ceviche

Peruvian style ceviche cooked in leche de tigre serve with fresh apples sweat potato and toasted choclo

Lamb Meatballs

Baked lamb meatballs serve over a bed of sauteed spinach, brussel sprouts and garlic, topped with a creamy mushroom sauce

 

 

DINNER MAIN ENTREE

 

Mahi mahi/ Romesco/ Cauliflower/ Glazed Carrots/ Fresh Dill

Pistachio crusted mahi mahi served over piquillo pepper romesco serve with mash cauliflower and glazed carrots

Lamb Chops/ Tabbouleh Salad

Slowly cooked lambs chop with tamarind glaze served over a bed of tabbouleh salad, curried chickpeas and fried mint leaves

Chicken Breast/ Parsnip Puree/ Cheese Fondue Sauce/ Seared Cabbage

Blackened chicken breast serve over parsnip puree topped with cheese fondue sauce and slow cooked cabbage drizzled with cumin and paprika oil

Lobster Tail/ Saffron Risotto/ Prosciutto/ Manchego

Grill lobster tail cooked with pop corn butter served with saffron and pea risotto, marinated red pepper, prosciutto and shaved Manchego

Grill Steak/ Au Jus/ Scalloped Potatos/ Sauteed Asparagus/ Balsamic Mushroom/ Green Pea Puree

Grill steak topped with au jus serve along creamy and cheesy layers of scalloped potatoes, sauteed
asparagus with bacon and honey, balsamic portobello mushroom and decorated with green peas puree

Tuna Steak/ Sesame Ginger Ponzu/ Drunken Noodles/ Seaweed/ Sweet Soy Sauce Reduction/ Lotus Root

Seared tuna steak topped with sesame and ginger ponzu over a bead of stir fry noodles cooked with
garlic, fish sauce and basil serve with seaweed and decorated with sweet soy sauce reduction and crispy lotus root chips

Pork Loin/ Butternut Squash Puree/ Wild Rice/ Red Cabbage

Roasted pork loin with garlic and rosemary topped with sauteed red cabbage, bacon and honey, served
with a butternut squash puree, wild rice and arugula salad topped with cranberry, pecans, goat cheese and pomegranate dressing

 

 

DINNER DESSERTS

Tiramisu

Classic Italian dessert made with layers of coffee-soaked lady finger cookies, creamy mascarpone custard topped with cocoa powder serve along of fresh berries

Chocolate tart

Baked tart filled with dark chocolate mousse topped with passion fruit curd, fresh thyme and candied walnuts

Cornbread

Warm cornbread served with creamy vanilla ice cream and topped with blueberry compote and bee pollen

BVI Bananas Foster

Caribbean twist to classic bananas foster consisting in flambee bananas with Captain Morgan spiced rum, served with rum cake and candied pecans

Flan

Hispanic cousin of crème brule, creamy custard serve with caramel sauce, whipped cream and toasted peanuts

3 Leches

Spongy cake soaked in combination of 3 types of milk serve with strawberry and basil sauce, toasted coconut and fresh berries

Cheesecake

Creamy cheesecake in a pistachio crust serve with sweet bourbon and peach sauce, decorated with candied pistachio and fresh berries