Overview

⮞ Guests (8)

⮞ Length (80.00 Ft)

⮞ Type (Power)

⮞ Cabins (4)

⮞ King Beds (1)

⮞ Queen Beds (3)

⮞ Showers (4)

⮞ Heads (5)

 

 

⮞ Air Conditioning (Full)

⮞ Smoking Area (no)

⮞ Generator (Yes)

⮞ Year Buillt (2007)

Accomodations

⮞ The full with beam of Top Shelf gives her lots of space aboard. Guests love to lounge in the spacious salon, and can opt to dine in the dedicated more formal dining room or enjoy the aft deck dining table. The upper deck enclosed lounge is a favorite, and guests can step aft for exterior sun, or lounging, Triangular awnings provide shade as needed. The bow is also set up with huge lounge pads for sunning or enjoying calm passages.
Below is the King Primary cabin -the berth is 76'x80"; VIP Queen cabin forward, port and starboard queen cabins all 60' x 80", You can enjoy watching your meals bring prepared with a visit to the "country kitchen" galley and table.
Top Shelf's interior was inspired in her recent refit by the colors, culture, and Ottoman flair of Turkey. Her cheerful blue and yellow palette, porcelain art and mosaic, and fine silk carpet give an exotic yet cozy comfort. Top Shelf is an excellent choice for any style charter.

Locations

⮞ Summer Port : USA - New England, USA - Florida East Coast, USA - South East

⮞ Winter Port : USA - Florida East Coast, USA - South East

⮞ Preffered Pickup : Hilton Head

Specification

Price Details

⮞ Charter Rate: $38,000 weekly, 7 nights / 8 days. Does not include APA, taxes, and Gratuity (at clients discretion) Christmas / New Years $43,700 + all expenses (35% APA) Charters under 6 nights divide by 6 for daily rate.

Crew Profile

Captain: Edin Mudjanovic

Captain Edin, “Ed,” thrives off of sharing his lens of the world from Top Shelf as an interactive playground with white sand beaches waiting to be touched and glistening blue water with the best secrets yet to be discovered. Ed was originally born in Heidelberg, Germany with Croatian and Bosnian Heritage. Always driven towards activity, he spent a lot of his childhood in Pacific Northwest, the epicenter for outdoor enthusiasts. When he’s not out on the water, Ed also enjoys hiking, biking, snowboarding, and fishing.

It was also early in life that Ed was exposed to the world of yachting. Falling in love with travel and the idea of sharing incredible experiences with others, it was undeniable that yachting was his destiny. Driven to make this his career path, Ed made it his mission to balance his college education, receiving his Bachelor of Business Administration from Gonzaga University, while also working on yachts in the Mediterranean.

Post college graduation, Ed has been active in working on charter yachts full-time for the past four years. The Bahamas are his dream location that he is happy to call home. It is a place where he feels like he’s on another planet with sparse populations and long sandy beaches, yet just an easy flight or cruise from civilization. Achieving his 200 ton Masters License, and 500 ton Near Coastal credentials, Ed’s safe and adventurous spirit are the ideal combination on board Top Shelf. You can find him entertaining guests with fishing and an assortment of watersports. As a Captain who has been a dedicated deckhand, Ed is extremely hands on in assisting the crew to provide guests the perfect blend of luxury service and activity.


Chef: Joel Ehrich

Chef Joel could not have imagined a better twist to his culinary career than when he discovered the magic he could concoct on board a charter yacht. As the former Chef de Cuisine at the iconic Absinthe Brasserie & Bar and Bellota, Joel has played an integral part within The Absinthe Group for several years.

His prior culinary career took him from his home in Fort Lauderdale, to studying at the College of Culinary Arts at Johnson & Wales University, and even out to California where he sharpened his skills, progressing his way up to sous chef at a variety of well renowned Napa Valley restaurants including Philippe Jeanty’s Michelin-starred Bistro Jeanty. Returning back to his home in Florida, he rounded out his skill set managing two “sister restaurants” featuring global cuisine with highlights of Italian classics and Asian fusion.

Joel’s favorite part of the culinary arts is guiding guests through a timeless culinary experience. He is motivated to seek the freshest ingredients, creating food that is easily identifiable and presented in a way that is unimaginable. His palate and personal favorite dishes are constantly evolving as diverse, cultural cuisines intrigue him.

In his spare time, Joel enjoys experimenting with home farming and fermenting, and remaining active with jiu jitsu as well as a wide variety of outdoor activities. There is nothing more fulfilling to Joel than sharing his passion for exploring on multiple levels. He loves to see guests light up the beautiful sights of the Bahamas, and equally delight at the adventure that awaits on every plate!

Stewardess / Deckhand - Sarah Treen - profile to follow shortly

Sample Menu

Chef Joel has prepared 3 different Sample Menus for your charter on Top Shelf - enjoy!!

SAMPLE MENU ONE

Day 1 (Arrival Day)

Lunch
Blackened Prawn Caesar Salad with homemade fresh bread, Garlic Croutons and Parmesan Cheese
(Option for grill cheese & chicken fingers & Pasta)

Dinner
Starter – Tomato Bruschetta, fresh Basil, Heirloom Tomatoes on Baked French Bread
Main – Baked Lemon & Panko crusted Mahi Mahi with Sugar Snap Peas & Mango Sticky Rice
Dessert – Fresh Baked cookie Ice cream Sandwich

Day 2
Breakfast
Cinnamon Brioche French Toast with Maple Syrup
Eggs to order
Fruit & Pastries

Lunch
Thai Style Crab Cakes with an Asian Salad & Ginger Vinaigrette

Dinner
Starter- 3 bean salad with Balsamic & Corn Vinaigrette
Main- Wild Mushroom Risotto topped with Steak or Scallops, Served with Peas & Asparagus
Desert – Sorbet with Fresh Berries

Day 3
Breakfast
Vegetable & Cheese Omelet with Hash brown potatoes
Eggs to order
Fruit & Pastries

Lunch
BBQ Ribs or Salmon with Coleslaw & Stuffed baked potatoes

Dinner
Starter – Arugula Salad topped with Burrata & sundried tomatoes with an Orange Citrus Vinaigrette
Main – Spaghetti Bolognese served with Veal Parmigiana fresh baked ciabatta and roasted broccolini
Desert– Flourless Chocolate Cake, raspberry coulis & Ice Cream

Day 4
Breakfast
Spinach & Cheese Quiche
Eggs to Order
Fruit & Pastries

Lunch
Grouper or Chicken Tacos served with Fresh Guacamole, Fresh Pico de Gallo, Sour Cream, Shredded Cheese & a romaine salad with Cilantro & Queso Fresco

Dinner
Starter - Watermelon, Cucumber & Feta with Mint & Pickled Onions
Main – Lemon, Garlic Butter Lobster Francaise with Capers & White Wine served with Linguine & Green Beans
Desert – Blondie Brownies with Ice Cream

Day 5
Breakfast
Avocado Toast topped with Fried Eggs
Eggs to Order
Fruit & Pastries

Lunch
Greek Style Chicken (or mushroom) Skewers over a Traditional Greek Salad served with Warm Pita Bread

Dinner
Starter – Calamari with Fresh Marinara Sauce
Main- Pancetta Wrapped Pork Tenderloin or Roasted Halibut with Sweet Potato Puree & Broccoli Florets
Desert- Key Lime Pie with Whipped Cream

Day 6
Breakfast
Biscuits & Gravy with Sausage (option for no sausage) with Scrambled Eggs
Eggs to Order
Fruit & Pastries

Lunch
Shrimp Scampi with Fettucine & Garden Salad

Dinner
Starter – Cucumber Salad with Sweet Rice Wine Vinaigrette & Sesame Seeds
Main – Veal or Eggplant Milanese with Rice Pilaf & Honey Roasted Heirloom carrots
Desert – vanilla crème brûlée with strawberries

Day 7
Breakfast
Belgian Waffles
Eggs to Order
Fresh Fruit & Pastries

Lunch
Assorted Pizzas with Cesar Salad

Dinner
Starter – Spinach or romaine salad with Apples, Cranberries & Blue Cheese
Main – Pesto crusted Salmon with Israeli Couscous & roasted Asparagus
Desert – White Chocolate Creamy Bread Pudding with a peach caramel sauce 

Day 8
Breakfast
Banana Nutella Pancakes
Eggs to Order
Fruit & Pastries

Lunch
Breaded & Fried Grouper Sandwich Green Salad & Tartar Sauce

Dinner
Starter – Crab Stuffed Mushrooms
Main – Chicken or Zucchini Involtini (Stuffed with Artichokes, Sun dried Tomato & Feta cheese) topped with Fresh Tomato Sauce and Home-Made Gnocchi or Baked Chicken Breast with Gnocchi
Desert – Mascarpone Cheesecake with Orange & Blueberries

SAMPLE MENU TWO

Day 1
Lunch
Roasted chicken with mixed greens, lemon vinaigrette, and crispy capers

Canape
Open faced turkey sloppy joe bites

Dinner
Starter- Fresh romaine with red vine vinaigrette Parmesan and tiny heirloom tomatoes
Entrée- sautéed shrimp with white wine, olive oil and garlic, served with fresh fettuccine on a bed of sautéed spinach
Dessert- carrot cake with agave and cream cheese frosting

Day 2
Breakfast
Banana Pancake special!  Eggs to Order, turkey Bacon, Toast, Fresh Fruit

Lunch
Chicken tacos with vegetarian option available, with fresh guacamole, just made pics de gallo, Mexican cheese and sour cream. Served with a tropical Mexican slaw.

Canape

Shrimp and vegetable fresh rolls with a Thai peanut dipping sauce

Dinner
Bday dinner!

Starter- Strawberry and spinach salad with feta cheese, pecans and a balsamic vinaigrette
Entrée- seafood paella with scallop, calamari, grouper, with tomato and saffron rice, and roasted broccoli
Dessert- vegan vanilla cake with mixed berry filling, agave and white chocolate butter cream

Day 3
Breakfast
Yogurt and fruit parfait, Eggs to Order, turkey Bacon, Toast, Fresh Fruit
Snack- conch salad with taro chips

Lunch
Roasted vegetable personal pizzas served with a mixed green salad

Canape
Steamed artichoke bites with lemon, herb and avocado oil emulsion 

Dinner
Starter – green bean salad with sun dried tomato vinaigrette and manchego cheese
Entrée- chicken cutlet with sauce piccata, basmati rice, sugar snap peas, and roasted vine ripe tomatoes
Dessert- fresh baked shortbread cookies with sorbet and fresh fruit

Day 4
Breakfast
Açaí bowls, Eggs to Order, turkey Bacon, Toast, Fresh Fruit, pastries
Snack – artisanal cheese and charcuterie

Lunch
Bbq chicken breast with corn on the cob gluten free corn bread and baked beans

Canape
Mozzarella and tomato caprese skewers

Dinner
Starter- mixed greens with Italian dressing, olives, red bell peppers and shredded carrots
Entrée- baked lobster with lemon white wine and chopped fresh tomato sauce, brown rice and cauliflower
Dessert- roasted peach crostata with vanilla and peach melba sauce with vanilla ice cream

Day 5
Breakfast
Belgian waffles special, Eggs to Order, turkey Bacon, Toast, Fresh Fruit
Snack- sunshine crepes with berries

Lunch
Grilled cheese with fruit salad kids option
Turkey, avocado, pesto patty melts with garlicy potato wedges, and a side salad

Canape
Shrimp cocktail and hummus with crudités vegetables and gluten free crackers

Dinner
Starter- wedge salad with roasted garlic Italian dressing, cucumber and olives
Entrée- baked eggplant lasanga with a sesaonal vegetable sauce, light cheese, and green beans almandine
Dessert- lemon angel food cake with strawberry coulis

Day 6
Breakfast
Vegetable frittata special!  Eggs to Order, turkey  Bacon, Toast, Fresh Fruit
Snack- fresh fruit kebabs

Lunch
Baked chicken pasta salad with asparagus and spinach

Canape
Macaroni and cheese bites with English peas

Dinner
Starter- Cesar salad with gluten free focaccia croutons and Parmesan cheese
Entrée- citrus baked mahi with balsamic roasted butternut squash, and heirloom potatoes
Dessert- white chocolate and raspberry mousse

Day 7
Breakfast
Omelettes and Eggs to Order, turkey Bacon, Toast, Fresh Fruit
Snack- green smoothie shots

Lunch
Seafood salad with fresh baked coconut bread

Canape
Sushi and sashimi platters

Dinner
BREAKFAST for dinner – French toast, bagels, scrambled eggs, pancakes, waffles, breakfast potatoes, turkey bacon, chicken sausage, fruit, banana bread etc.!!!

Day 8
Breakfast
Banana Nutella French toast with agave syrup, eggs to order, turkey bacon, etc…

 

SAMPLE MENU THREE

Day 1
Lunch
Chicken Satay with Asian noodle Salad and Peanut dressing
Brownies

CanapeCrudité, Pita & Hummus

Dinner
Gazpacho with garlic croutons and basil oil
Beef tenderloin with Smashed Garlic Potatoes, Broccolini & Red wine Jus
Chocolate Mousse parfait

Day 2

Breakfast
Pancake special!  Eggs to Order, Bacon, Toast, Fresh Fruit

Lunch
Greek Salad topped with Lamb Lollipops & Warm Pita Bread (Greek style potato salad)- for non salad eaters
Cookies

Canape
Assortment of gourmet cheeses with honey, crackers & fig Jam

Dinner

Caprese Salad -  mushroom and mozzarella tosta for non salad eaters
Beef bolognese lasagna with garlic rolls and asparagus
Chocolate dipped berries and chantilly cream

Day 3
Breakfast
Veggie Frittata special, Eggs to Order, Bacon, Toast, Fresh Fruit

Lunch
Homemade sliders on Homemade Pretzel Buns with Chef Salad / pasta salad non salad eaters

Canape
Cured meat plate with bread and pickled vegetables

Dinner
Almond gazpacho with grapes and rosemary
Roasted salmon with Saffron Rice & charred chiles
Key lime pie

Day 4
Breakfast
Eggs to Order, Bacon, Toast, Fresh Fruit, pastries

Lunch
Blackened Chicken Cobb Salad with Warm Bacon Vinaigrette / herb roasted chicken pasta with Amatriciana sauce
Ice cream

Canape
Gourmet Charcuterie Board

Dinner
Fennel & Citrus Salad with Black Olives & Feta Cheese
Red wine Braised Short Rib with Potato Gratin & Brussel Sprouts
Sorbet with Fresh Fruit

Day 5
Breakfast
Avocado Toast with poached egg special, Eggs to Order, Bacon, Toast, Fresh Fruit

Lunch
Bahamian Sticky Guava Spiced BBQ Chicken Wings with Corn Bread and Pasta Salad
Brownies

Canape
Prosciutto & Melon

Dinner
Papaya daikon and cucumber salad with tahini vinaigrette
Yellow Curried Lamb leg with Chick peas, Potatoes, Seasonal Vegetables, Garlic Naan bread
Green Tea Cheese cake with Ginger shortbread crust

Day 6

Breakfast
Belgian Waffles special!  Eggs to Order, Bacon, Toast, Fresh Fruit

Lunch
Steak Tacos with all the fixings!
Cookies

Canape
Open faced swedish meatball sandwiches with caramelized onions and mushroom cream sauce

Dinner

Curried Butternut squash soup with spiced crema
Citrus Grilled Salmon with Israeli Couscous & Asparagus (Chicken option)
Lemon & Olive Oil Pound Cake with Rosemary Infused Ice cream & Fresh Blueberries

Day 7
Breakfast
Eggs to Order, Bacon, Toast, Fresh Fruit

Lunch
Chili mango lacquered pork ribs with macaroni and manchego cheese and corn on the cob
Ice cream

Canape
Bacon wrapped goat cheese stuffed dates with a  pineapple Agro dolce

Dinner
Truffled celery root bisque with sage brown butter croutons
Roasted Pork Tenderloin, with roasted apples and onions, olive oil poached potatoes and a mustard jus
Fresh Homemade Ice Cream Cookie Sandwiches

Day 8
Breakfast
Omelets to Order, Bacon, Toast, Fresh Fruit , pastries