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

The crew aboard the Nauti Nickel is a unified team driven by a shared passion for the ocean, hospitality, and exceptional service. Captain Michael and Chef Jennifer, an inseparable married duo, bring years of experience and adventure to the helm. Their love affair with sailing began more than a decade ago, and they remain as vibrant on each new passage as they were on their first. With over 70 luxury term charters completed across various regions, they have mastered both sailing and motor yachts.

Michael, originally from California, fulfills dual roles on the Nauti Nickel as both Captain and Engineer. It is magical for him working alongside his wife. Jennifer, with a culinary degree focused on French influences, started her career as a chef in Portland, where she spent seven years working in gourmet restaurants, curating menus, and training staff. Over more than a decade of yacht chartering, she has thrived in the dual roles of Chef and Stewardess, continually pushing the boundaries of creativity with meals that are both fulfilling and elevated. Her love for fresh, local ingredients enhances the pairing of culinary delights with the sailing experience, and she expertly accommodates all dietary preferences to ensure every guests enjoyment.

First Mate - Gabriel Enrique Leon Garcia

Gabriel Enrique Leon Garcia brings a dynamic blend of expertise, enthusiasm, and a passion for delivering exceptional charter experiences. With a Bachelor’s degree in Business from St. John’s University, MN, Gabriel combines his academic foundation with hands-on skills honed across a diverse range of vessels and roles in the marine industry.

Gabriel began his career as a wakeboarding and fishing instructor at Camp Lincoln in Minnesota, where he developed a keen eye for creating memorable experiences on the water. Building on this foundation, he transitioned into the chartering world as a deckhand aboard Maguro Fishing Charter in Puerto Rico, gaining valuable experience in managing guest satisfaction and vessel operations on 30-ft center consoles and 28-ft power cats.

Currently serving aboard the 80-ft Sunreef Yacht Nauti Nickel, Gabriel excels in providing impeccable hospitality and service, ensuring every charter guest enjoys a seamless and luxurious experience. His professionalism extends beyond chartering, with experience in boat crossings and deliveries, including notable routes such as Humacao, PR to Bonaire and Humacao, PR to Fort Pierce, FL.

In addition to his deckhand responsibilities, Gabriel has gained valuable hands-on experience as captain on various vessels, including the Rafnar 40-ft, Boston Whaler 30-ft and 40-ft, and Pursuit 30-ft boats. His versatility and dedication to safety make him a reliable asset for any yachting operation.

When not on duty, Gabriel’s passion for the sea drives his commitment to excellence, ensuring that guests aboard his vessels receive nothing less than the highest standard of care and hospitality. With a warm demeanor and a tireless work ethic, Gabriel is dedicated to creating extraordinary moments on the water for every charter guest.


Kathryn Brown - Stewardess

Kathryn brings expertise in managing all aspects of yacht interiors, including meticulous cleaning, laundry, and provisioning to ensure the highest standards of comfort. Her refined service skills include setting elegant tables and delivering seamless meal and beverage experiences. She also excels at planning guest entertainment, coordinating activities, and creating welcoming accommodations tailored to individual preferences.

Her adaptability extends to deck duties, including line handling, anchoring, tender operations, and assisting with docking procedures. With helm training and watchkeeping experience, Kathryn is a valuable all-around crew member capable of supporting both guest-facing and operational responsibilities.

Whether independently managing a yacht's interior or contributing as part of a dynamic team, Kathryn thrives on providing impeccable hospitality and ensuring every charter guest enjoys a memorable and luxurious experience.

With experience spanning both interior and exterior yacht operations, exemplifies versatility, professionalism, and a commitment to exceptional service. Known for her proactive mindset, reliability, and positive energy, she consistently enhances the onboard experience for guests and contributes meaningfully to the success of any crew.

Together, this crew delivers a seamless and exceptional yacht charter experience on the Nauti Nickel, where every detail is handled with professionalism, enthusiasm, and a genuine love for the sea.

Jackson - Deckhand

Jackson, a native of the Oregon coast, has a deep connection with the water, honed from years of surfing and his background in firefighting and emergency response. His focus on safety is paramount, ensuring guests can relax and enjoy their experience. Jackson also brings six years of bartending expertise to the table, crafting the perfect cocktail to enhance any moment on board.

Jackson and Chef Jennifer are connected beyond working as crew on Nauti Nickel, she worked as Jackson’s families Nanny. Their connection grew into a lasting relationship that opened the door for Jackson to channel his creative energy into the world of yachting. Though still young, Jackson is a well-traveled individual who has already made a name for himself as a professional bartender, crafting elevated cocktails at bespoke bars. In addition to his expertise behind the bar, he is an accomplished musician and composer, having performed at notable venues with his band.

His passion for entertaining, whether through mixology or music, is driven by an innate desire to create memorable experiences for others.

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