Overview

⮞ Guests (6)

⮞ Length (60.00 Ft)

⮞ Type (Power)

⮞ Cabins (3)

⮞ King Beds (2)

⮞ Queen Beds (1)

⮞ Showers (3)

 

 

⮞ Air Conditioning (Full)

⮞ Smoking Area (sugar scoops only)

⮞ Generator (180kW)

⮞ Year Buillt (2024)

Accomodations

⮞ 1x full beam master with king size bed and walk-in wardrobe. 1x VIP guest cabin with king size bed and huge en suite bathroom. 1x guest cabin with queen size bed and en-suite bathroom.
Crew is taking port aft bunk cabin.

Locations

⮞ Summer Port : Bahamas

⮞ Winter Port : Bahamas

⮞ Preffered Pickup : Bahamas

Specification

Price Details

⮞ RATES ARE ALL INCLUSIVE plus Bahamian taxes! !!!INTRODUCTORY DISCOUNT 10% OFF of regular prices!! GENERAL NOTES MINIMUM NIGHTS : 4 For 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights. *** BAHAMIAN TAXES *** RATES ARE PLUS 14% TAX (4% Bahamian tax and 10% VAT. Not subject to commission.) Please inquire for relocation fees to Abacos, Berry Islands, lower Exumas or Turks and caicos HOLIDAY RATES: 2024 CHRISTMAS: Flat rate of $66,000 for 2-6 guests and a 7-night minimum. 2024 NEW YEARS: Flat rate of $66,000 for 2-6 guests and a 7-night minimum. Must begin no sooner than Dec 27th.

Crew Profile

Captain Tom Wessel

Meet Tom, a seasoned sailor from Germany with a wealth of experience navigating some of the world's most iconic waters. From the Mediterranean and Atlantic to the Caribbean, Pacific, and even the icy reaches of Antarctica, Tom's seafaring adventures know no bounds. Not only is he an exceptional skipper, but he is also a certified marine engineer, known for his hands-on approach and ability to troubleshoot any problem on board.
Before his life at sea, Tom honed his culinary skills, spending half a decade as a professional chef. Together with Nika, who brings her health expertise to the table, they craft an unforgettable dining experience aboard. Tom's love for the water extends beyond sailing, with his passion for water sports -he is an avid fisherman, freediver and spearfisher guy and knows the best ways to prepare a freshly caught fish! Always up for an adventure, Tom knows how to turn every voyage into a memorable story for the guest on board!
Tom

Certificates
- SBF, SEE, SSS (German Yachtmaster Offshore)
- Engine Course 2 (AEC2) certificate, ENG1
- Certificate of Proficiency in Crowd Management on Passenger Ships
- STCW

Chef Nika

Nika an Irish-Ukrainian is a spirited and self-driven individual. She has always enjoyed working in hospitality. Her unwavering passion revolves around crafting extraordinary experiences, where she takes immense pride in ensuring guests enjoy their time to the fullest. The instant she stepped on board she had discovered her true calling and when she crossed paths with Tom she knew they would sail the seas together! Beyond her hospitality prowess, she has studied with great interest holistic health. Ever so ready to share her wellness insights through food and adventure.
She is very experienced in any European cuisine - French, Italian, Mediterranean, but love to experiment with different flavors and spices such as Asian infused dishes. She conducted her culinary studies at Dublin Cookery school with some of the best chefs in Ireland!

For Nika, it's not just a job – it's a dedication to weaving genuine and lasting memories for those who embark on the journey alongside her.

Certificates:

- Bachelor in Health and Nutrition
- Graduated in Dublin Cookery School
- STCW

Sample Menu

CHEF NIKA'S SAMPLE MENU

Please note that this fully customizable and will be adjusted to your dietary requirements and preferences. 

Breakfast:

Ricotta pancakes topped with raspberry jam, lemon & syrup

Shakshouka served with roasted potatoes 

Avocado smash on sourdough bread with chilli & mint oil, poached egg & feta

Eggs Benedict served on an English muffin with smoked salmon

Classic omelette with mushroom, cheese, ham or spinach filling

Lunch:

Pea Purée, prosciutto & broad beans trofie

Thai-inspired stir-fried curry prawns & cucumber relish

Salmorejo topped with Iberico ham & egg

Beef bourguignon with pickled shallot, served with rosti & crème fraîche 

Crispy egg salad with lardons, capers & pan-fried black pudding 

Appetizers:

Seared scallops with orange & tarragon sauce

Smashed tomato with coriander, garlic & chilli topped with shaved pecorino cheese & garlic breadcrumbs

Crab & cheese soufflé

Cream of mushroom & chestnut soup

Grilled mussels with coriander & coconut pesto served with Guinness bread

Dinner:

Slow-cooked pork shoulder in milk, dried chilli, lemon & sage served with kale & parmesan

Seared tuna steak with red onion & orange marmalade served with a snap pea salad

Buttered lobster spaghetti aglio e olio

Sticky glazed ribs & cheesy polenta served with mint & lime slaw

Blue cheese & mushroom risotto topped with toasted pistachio

Dessert:

Dulce de leche & pecan ice-cream with bee pollen

Rose water Crème Brûlée

Feta cheesecake with Kadayif pastry & honey

Passion fruit & mango mouse, pornstar martini style

Rosemary & vanilla custard