Overview

⮞ Guests (6)

⮞ Length (51.00 Ft)

⮞ Type (Cat)

⮞ Cabins (3)

⮞ Queen Beds (3)

⮞ Showers (3)

⮞ Heads (3)

 

 

⮞ Air Conditioning (Full)

⮞ Smoking Area (No)

⮞ Generator (9KW)

⮞ Year Buillt (2018)

Accomodations

⮞ 3 en-suite guest cabins - queen size beds. Crew take the port forward cabin.

Locations

⮞ Summer Port : Bahamas

⮞ Winter Port : Bahamas

⮞ Preffered Pickup : Nassau, Bahamas

Specification

Price Details

⮞ Cruising Grounds: ​​Bahamas ​Pick Up/Drop Off: Nassau Taxes & Permit Fees: 14% NOT Included Additional Rate Details: Minimum charter length: 4 NIGHT MINIMUM LESS THAN 7 NIGHT CHARTERS: For 6 nights divide by 7N X 6N. For less than 6 nights, divide by 6N X number of nights. HALF-BOARD RATES: Discount of $150 per person Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches and 4 dinners ashore at client expense. Charter Rate does not include the 4% Bahamian Foreign Charter Tax or the VAT of 10%. Please include additional 14% tax. XMAS/NEW YEAR’S: 7 nights over Christmas $27,500 and New Year’s flat rate $28,000 for 2-6 guests. New Year’s charters must start December 28th or later. Embarkation 12PM / Disembarkation 12PM Departs from Nassau Yacht Haven Marina typically, unless otherwise requested. Southern Sky requires 48 hour turns, please inquire for less. Summer Base Port: Nassau Summer Operating Area: Bahamas Winter Base Port: Bahamas Winter Operating Area: Bahamas Location Details: Based in Nassau, Bahamas. Marina pick up may vary, inquire for specifics. Please allow adequate time for the boat to relocate. RELOCATION FEES: Please inquire for details regarding relocation prior to booking Nassau - No relocation fee Staniel Cay - $1,000 one-way - $2,000 round-trip Abacos - $1,125 one-way - $2,250 round-trip Georgetown - $1,250 one-way - $2,500 round-trip

Crew Profile

Anthony Fouché - Captain of M/Y Southern Sky

Hailing from a coastal city, Anthony's lifelong connection to the sea has been both profound and enduring. Growing up near the water, he developed exceptional skills in powerboat racing and mastered the challenges of navigating complex coastal waters from a young age.

In 2017, Anthony transformed his passion for boating into a professional career in the yachting industry. Through perseverance and determination, he steadily advanced, gaining invaluable experience aboard vessels up to 360 feet in length. In 2020, he earned his commercially endorsed Yachtmaster certification for vessels up to 200 gross tonnes. By the age of 22, Anthony achieved the remarkable milestone of taking command of a luxury yacht, a position he continues to hold with pride.

An adventurer at heart, Anthony embraces his love for the ocean both professionally and personally. He is an avid diver, spearfisher, and fisherman, dedicating his leisure time to exploring the sea’s depths and seeking new adrenaline-filled experiences.

With an unwavering commitment to excellence, Anthony brings his deep passion for the sea to every aspect of his role, ensuring that guests aboard Southern Sky enjoy extraordinary and unforgettable experiences.


Milé Uys - Chef and Mate aboard M/Y Southern Sky

Milé brings a unique blend of culinary expertise, hospitality, and a passion for adventure to her role as chef and mate aboard motor yacht Southern Sky.

Her journey began in a charming wine village, where her love for exploration and travel was first ignited. Over the years, Milé has embarked on numerous voyages, collecting passport stamps and savoring local cuisines from around the world. As an avid ‘foodie,’ she channels the flavors and aromas of her travels into her kitchen, creating dishes that tell a story and delight the senses.

A lively and active individual, Milé boldly transitioned from a career as a Junior Marketing Manager to embrace a life on the water. This change allowed her to combine her love for the ocean, hiking, swimming, and snorkeling with her culinary talents.

With nearly three years of experience as a stewardess, Milé has worked in coastal destinations such as the Mediterranean, the East Coast of the United States, and the idyllic Bahamas. Her dedication to hospitality shines through in her ability to connect deeply with guests, ensuring their journey is more than just a vacation but a truly unforgettable experience.

Milé's commitment to excellence and creativity ensures that every guest aboard Southern Sky is treated to exceptional service, exquisite cuisine, and treasured memories that last a lifetime.

Sample Menu

Day 1

• Breakfast: Eggs Benedict with your choice of protein or spinach, a poached egg, covered in a citrus hollandaise.
• Lunch: Mediterranean chicken wraps with tzatziki sauce, mixed greens, tomatoes, and cucumbers.
• Dinner: Cedar plank grilled salmon with lemon-dill sauce, roasted baby potatoes, and steamed asparagus.
• Dessert: Lemon sorbet.

Day 2

• Breakfast: Smoked salmon bagels with cream cheese, capers, red onion, and fresh dill.
• Lunch: Ground sirloin “BYOB” hamburgers with a side of potato salad.
• Dinner: Shrimp and vegetable skewers with a side of quinoa and a mixed green salad.
• Dessert: Fresh fruit salad with a hint of mint.

Day 3

• Breakfast: Spinach and feta omelets with whole-grain toast and fresh fruit.
• Lunch: Grilled chicken Caesar salad with homemade croutons.
• Dinner: Beef tenderloin steaks with a red wine reduction, roasted carrots, and green beans.
• Dessert: Chocolate mousse with whipped cream.

Day 4

• Breakfast: Smoothie bowls with a variety of toppings (granola, fresh fruit, chia seeds).
• Lunch: Turkey and avocado club sandwiches with a side of sweet potato fries.
• Dinner: Fresh grilled Caribbean lobster with loaded baked potatoes and sautéed spinach.
• Dessert: Apple crisp with vanilla ice cream.

Day 5

• Breakfast: French toast with maple syrup and a side of bacon; fresh berries.
• Lunch: Asian-style chicken salad with mandarin oranges, snap peas, and sesame dressing.
• Dinner: Low Country Boil with seasoned shrimp, crab, red potatoes, and corn on the cob, served with assorted accoutrements.
• Dessert: Berry parfaits with layers of yogurt and granola.

Day 6

• Breakfast: Breakfast burritos with scrambled eggs, black beans, cheese, and salsa.
• Lunch: Tuna poke bowls with avocado, seaweed salad, and jasmine rice.
• Dinner: BBQ pork ribs with coleslaw and cornbread.
• Dessert: Key lime pie.

Day 7

• Breakfast: Crêpes with assorted fillings (Nutella, fresh strawberries, banana slices) and whipped cream.
• Lunch: Lobster rolls with a side of mixed greens salad.
• Dinner: Stuffed bell peppers with a mix of ground beef, rice, and vegetables, topped with cheese.
• Dessert: Vanilla panna cotta with berry compote.

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Notes:
We prioritize using freshly caught seafood whenever possible and are happy to accommodate guest preferences and dietary requests.