Overview

⮞ Guests (8)

⮞ Length (87.00 Ft)

⮞ Type (Power)

⮞ Cabins (4)

⮞ King Beds (1)

⮞ Queen Beds (1)

⮞ Showers (4)

⮞ Heads (5)

 

 

⮞ Air Conditioning (Full)

⮞ Generator (Two (2) 32kW)

⮞ Year Buillt (2020)

Accomodations

⮞ The ingenious yacht layout features 4 generous cabins all with their own ensuite heads and easily accommodates a group of 8 guests.
1 x Full-Beam Master Suite with king bed
1 x VIP Suite with queen bed
1 x Guest Stateroom with double bed
1 x Guest Stateroom with 2 Twin beds

Locations

⮞ Summer Port : Bahamas, USA - Florida East Coast

⮞ Winter Port : Bahamas, USA - Florida East Coast

⮞ Preffered Pickup : Bahamas

Price Details

⮞ Pricing - Term Charter: From $75,000 per week + ALL EXPENSES Local Tax where applicable 35% APA 15-20% customary gratuity Pricing - Day Charter: 6-hour from $14,500 8-hour from $16,500 Included: Captain Stew & Mate Chef Fuel for local cruising Soda, bottled water, and ice Tender + Water Toys Not Included: Local Tax 15-20% customary gratuity Please contact us with any inquiries.

Crew Profile

Captain: Carlos A. Monasterios C.
Nationality: Venezuela
DOB: 28-Feb-1990
Carlos Monasterios was born in Venezuela; his passion has been the ocean since was 16 years old. He enrolled and graduated in the merchant marine school at a young age. He immediately began traveling the world on different kinds of vessels, from tankers to passengers, then later privately owned and chartered yachts. He enjoys working with guests, crews, and families, making memorable relationships along the way. In his spare time, Carlos enjoys his hobbies of playing table tennis and riding his bicycle.

First Officer: Martin Morales De La O.
Nationality: Mexico
DOB: 03-May-1982
Martin Morales De La O. was born in Mexico. He is a very cheerful and hardworking person. Martin comes from a family of 3 brothers who all work at sea. He started at the age of 15 in this sailor lifestyle and grew up in the yacht environment. In his last 10 years, Martin has gained experience working as a fisherman, deckhand, bosun, first officer, and captain.

Stewardess: Filiz Iktu
Nationality: Turkey
DOB: 01-Feb-1997

Chef: Johana G. Maldonado V.
Nationality: Venezuela
DOB: 22- Apr-1993
Born in Venezuela, Johana passionately has dedicated several years to studying and
working in the field of culinary arts. Gaining practical experience in various renowned establishments, including the prestigious Everglades Club in Palm Beach and a 2 Michelin-starred restaurant in Washington D.C. Throughout the past three years, Johana has focused on the luxury private yacht industry, creating unique and personalized gastronomic experiences for clients. Committed to excellence, she strives to exceed expectations in every dish they prepare.

Sample Menu

Breakfast:

• Banana and Cacao Pancakes: Gluten-free and dairy-free pancakes made with banana and cacao powder, served with almond sauce and fresh berries.
• Avocado and Egg Toast: Gluten-free toast with fresh avocado, poached egg, cherry tomatoes, and cilantro.
• Oat and Berry Smoothie: Creamy gluten-free oat and berry smoothie made with almond milk and chia seeds.
• Fluffy Pancakes Drizzled with Maple Syrup
• Avocado Toast Topped with Perfectly Poached Eggs
• Wholesome Granola Parfait

 

Appetizers + Salads:

• Cheese and Charcuterie Board
• Crudité with Homemade Hummus and Guacamole
• Shrimp Cocktail
• Caprese Salad
• Quinoa and Avocado Salad: Quinoa mixed with avocado, cucumber, cherry tomatoes, cilantro, and lemon and olive oil dressing.

• Spinach and Strawberry Salad: Fresh spinach with strawberries, walnuts, feta cheese, and honey mustard vinaigrette.

• Beet and Orange Salad: Roasted beets with oranges, arugula, almonds, and balsamic vinegar dressing.

 

Soups:

• Beef Broth Soup
• Creamy Pumpkin Soup
• Savory Chicken Noodle Soup
• Velvety Butternut Squash Soup

 

Main Courses:

• Grilled Salmon with Lemon and Dill Sauce: Grilled salmon fillet with lemon and dill sauce, served with mashed potatoes and roasted asparagus.
• Curry Chicken with Brown Rice: Chicken pieces marinated in curry and slow-cooked, served over brown rice and sautéed spinach.
• Chipotle Shrimp Tacos: Grilled shrimp with chipotle sauce, served in corn tortillas with shredded cabbage and avocado.
• Linguini Pasta with Mussels in Red Sauce
• Seared Scallops with Herb Infused Olive Oil

(Served with Garlic Cheese Bread)

• Herb-Crusted Roast Lamb with Mint Sauce
• Lobster in Garlic Butter (clarified butter)

(Served with Creamy Mashed Potatoes or Green Herb Rice)

• Grilled Salmon Elevated with Lemon Dill Sauce
• Prime Steak Accompanied by Roasted Vegetables

(Served with a Side of Garlic Parmesan Fries)

 

Desserts:

• Chocolate Almond Brownies: Gluten-free and dairy-free brownies made with almond flour and dark chocolate, served with dairy-free vanilla ice cream.
• Apple and Cinnamon Tart: Gluten-free tart with apple and cinnamon filling, topped with walnut crumble and served with coconut whipped cream.
• Mango and Coconut Ice Cream: Dairy-free ice cream made with mango puree and coconut milk, served with toasted coconut flakes.
• Fragrant Berry Crumble
• Rice Pudding
• Decadent Chocolate Lava Cake
• Tiramisu