Samana 59 LA PERLE
| Accommodations | |
|---|---|
| Cabins: | 5 |
| Queen: | 5 |
| Single Cabins: | 1 |
| Showers: | - |
| Electric Heads: | 5 |
| Engine Details | |
|---|---|
| 2 x Yanmar 150.0 HP | |
| Fuel Consumption: | 10 |
| Cruising Speed: | 7 kt |
| Max Speed: | 13 ktUS Gall/Hr |
| Details | |
|---|---|
| Type: | Cat |
| Beam: | 31 Feet |
| Draft: | 4 Feet |
| Pax: | 10 |
| YearBuilt: | 2025 |
| Builder: | Fountaine Pajot |
| Engines: | 2 x Yanmar 150.0 HP |
| Flag: | TBD |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
| Summer Area: | Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | - |
| Camcorder: | - |
| Books: | Yes |
| Board Games: | Yes |
| Deck Shower: | Yes |
| Water Maker: | Yes |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | Yes |
| Minimum Age: | - |
| Inverter: | - |
| Voltages: | 220V |
| Water Maker: | Yes |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Hairdryers: | - |
| Guests Smokes: | Yes |
| Crew Smokes: | Inq |
| Pets Aboard: | Yes |
| Hammock: | - |
| Water Sports | |
|---|---|
| Dinghy size: | Highfield RIB RS 420 PVC |
| Dinghy hp: | 50 |
| Water Skis Adult: | Yes |
| Water Skis Kids: | Yes |
| Jet Skis: | - |
| Kneeboard: | - |
| Windsurfer: | - |
| Snorkel Gear: | Yes |
| Tube: | - |
| Scurfer: | - |
| Wake Board: | Yes |
| Kayaks 1 Pax: | - |
| Kayaks (2 Pax): | Yes |
| Floating Mats: | Yes |
| Swim Platform: | - |
| Boarding Ladder (Loc/Type): | - |
| Sailing Dinghy: | - |
| Beach Games: | - |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | - |
Where Seamanship, Fine Dining & Island Adventure Unite.
“Every voyage aboard LA PERLE is an immersion in the art of ocean living.”
Captain Jaden Butterworth
Master of Seamanship • Fishing & Dive Specialist
Born along South Africa’s north coast, Captain Jaden grew up on the water—fishing, diving,
and navigating the wild Indian Ocean. That upbringing shaped a lifelong instinct for the sea,
now refined through years of professional yachting and scuba instruction across the
Caribbean. Calm, confident, and endlessly enthusiastic, Jaden brings precision seamanship
and a deep respect for the ocean to every voyage. Guests benefit from his intimate
knowledge of secluded anchorages, vibrant reef systems, and uncharted fishing grounds.
Whether you’re joining him on a dawn fishing run, exploring hidden dive sites, or gliding
into a sunset mooring, Captain Jaden ensures every detail is effortless, safe, and
unforgettable.
“Jaden’s passion for the ocean is magnetic—you feel it the moment he sets the sails or drops
anchor over a coral reef.”
Chef Michael O’ Brien
Culinary Artist • Dive Master • Creator of Moments
From Pretoria’s rolling farmlands to the galleys of luxury catamarans, Chef Michael brings a
soulful approach to cuisine that blends technique with imagination. A culinary-trained chef
and certified dive master, he turns fresh Caribbean ingredients into sensory art—handcaught fish grilled to perfection, tropical fruit coulis, and breads baked at dawn. Michael’s
culinary philosophy is simple: authenticity, freshness, and joy. He curates each menu to
reflect the mood of the voyage—vibrant seafood lunches after a dive, refined wine-paired
dinners beneath the stars. His plating is elegant; his flavors, unforgettable.
“The ocean provides the ingredients—Michael provides the magic.”
Deck/Stew Jessica Dawn Scott
Hospitality Expert • Open-Water Diver • Water Sports Guide
Jessica embodies the grace and versatility of modern yachting service. With a background in
hospitality and an adventurous spirit, she moves seamlessly between deck and interior—
ensuring every guest experience is refined yet relaxed. From elegant table settings and
silver-service dining to assisting with scuba gear, paddleboards, or E-foils, Jessica makes
every moment flow beautifully. Her warm, attentive energy transforms LA PERLE into a
sanctuary at sea. Whether she’s serving sunset cocktails, leading a guided snorkel, or
arranging a private beach picnic, Jessica’s touch elevates each experience into something
personal and memorable.
“Jessica has a rare gift—she makes luxury feel natural.”
The LA PERLE Experience
Fine Dining • Scuba Adventures • Sport Fishing • Water Sports •
Island Luxury
Your days aboard LA PERLE unfold like the tide—each moment a new discovery. Begin the
morning with a sunrise dive led by Captain Jaden, then reel in the day’s catch as the first
rays touch the bow. Chef Michael turns it into a delicate lunch, perfectly paired with island
flavors. Spend the afternoon wakeboarding, paddleboarding, or simply floating in turquoise
serenity as Jessica attends to every detail on deck. As dusk settles, champagne bubbles, the
sky blazes gold, and another unforgettable evening begins—where stories, laughter, and the
rhythm of the ocean come together under Caribbean stars.
“Step aboard LA PERLE—where luxury meets adventure, and every wave tells your story.”
Sample menu (7 days ) Breakfast
Hot
- Eggs
- Bacon
- Sausage
- French toast
- Pancakes
- Chef’s sea Breakfast Plate
- Eggs benedict
Cold (Set up Every Morning)
- Fruit platter
- Yogurt
- Muffins
- Toast
Note! All breakfast will have a cereal station set up as well as choice of a chef’s hot breakfast plate.
Lunch
· Fish Tacos with Vibrant Watermelon Salad.
Freshly caught tuna , red cabbage, cilantro, avocado, tomato, fresh citrus sauce
· Chicken Pesto Pasta Salad.
Grilled pesto chicken breast, cherry tomato, sweet peppers, goat’s cheese, fusilli
· Grilled Grouper Fillet with Styled Greek Salsa Salad.
Grouper fillet, mango, red cabbage, cucumber, olives ,feta Greek salsa dressing
· Cheeseburgers in Paradise/ Sweet Potato Fries/ Pulled Wild Leaf.
Homemade cheeseburgers, brioche bun, bacon jam, roman lettuce, sweet potato fries
· Cheese/ Onion/ chicken / Quesadillas with Honey Mustard Salad.
Pan seared chicken, onion, freshly grated cheddar/pepper jack, lightly toasted tortilla
· Beef Kababs with Fresh creaser Salad.
Prime cut of beef cubed, onions, peppers, courgettes
· Catch of the day/rice/ grilled vegetables.
Freshly caught mahi-mahi, basmati rice, peppers, courgettes and aubergine
Canapes
· Whipped Wild Honey/ Watermelon/ Cracker.
Honey that is whipped in a machine that is dressed over watermelon cubed, water cracker
· Homemade hummus and Crudites.
Carrots, celery, cucumber, blended chickpeas
· Creamy Spinach Dip.
Spinach, parmesan cheese, sour cream, secrete spices baked to perfection
· Mini Bacon Pancake Bites
Confit bacon placed on a savory flour bite
· Melon Wrapped Prosciutto.
summer melon wrapped in prosciutto
· Popcorn Chicken Bites/ Olives.
Battered chicken cubed fried to perfection with deli olives
· Arancini balls.
Italian rice balls flavored with saffron and herbs lightly fried
Starters
· Rice Paper Wrapped Mushroom and Shrimp/ Spring Rolls.
Sautéed mushroom, spring onion, blanched shrimp, rice paper
· Bruschetta/ Garlic Caprese Bread.
Cubed tomato petal, garlic, parsley bread
· Prawn Cocktail.
Tomato, horseradish and sugar syrup, grilled prawns
· Bacon Wrapped Scallops.
U10 scallop, deli bacon
· Rolled Cucumber with Cream Cheese and Sun-Dried Tomatoes
Thinly sliced cucumber, cream cheese, chopped sun dried tomatoes
· Caramelized Onion and Brie Tartlets.
Brewed white onion, brie cheese, savory tart
· Melon of the land and sea.
Sliced melon, brushed with apricot jam
Mains
· Beef Roast/Carrots/ Steamed Baby Potatoes/Gravy.
Prime beef cut, blanched carrots, baby potatoes, beef fat sauce with cream split
· Meatloaf Pasta.
Tomato based minced loaf crumbled on top of tagliatelle
· Beef Fillet/ Pommes Anna/ Rainbow Carrots/Jus.
Fillet of beef, layered potatoes, grilled carrots, beef trimming sauce
· Grilled Sea Bass/ New Potatoes/ Grilled Corn/ Parsley Sauce.
Sea bass, boiled potatoes tossed in cilantro, corn, flour-based sauce with parsley
· Creamy Bacon and mushroom pasta with Garlic Bread.
Roasted mushroom and bacon tossed in a creamy sauce, linguini, garlic bread
· Chicken Stir-Fry with Glass Noodles.
Flame grilled chicken breast, mixed vegetables, glass noodle Thai chili sauce
· Flamed grilled lamb/ garlic crushed potatoes/asparagus.
Local sourced lamb rack / potatoes roasted in garlic oil, steamed buttered asparagus
Dessert
· Crème Brulé.
Set custard with a burnt sugar top
· Lemon Posset.
Cream set with lemon juice and sugar
· Cheesecake.
Deconstructed base with a traditional cheesecake top
· Chocolate Fondant.
baked chocolate with a runny Centre
· Key Lime Pie.
Baked condense milk, lime juice and sugar, cracker base
· Poached pear/ caramel ice cream
Boiled pear in red wine with cinnamon, cloves and sugar, Caramel swirl ice cream
| Season | 2 PAX |
|---|
Unless otherwise specified-Caribbean Standard All-Inclusive Charters include the following:
- Standard check-in/check-out of 12pm
- Light daily housekeeping
- Breakfast, lunch, canapés/afternoon tea, dinner and snacks
- Standard ship’s bar: vodka, gin, rum, whiskey, tequila, triple sec, mixers, local beers, table wine and water/coffee/tea and soft drinks
- Stereo with MP3/iPhone connection with indoor/outdoor speakers; 3G/4G Wi-Fi access point
- Snorkeling equipment, fishing gear, kayaks, dingy tender with outboard motors
- Water toys such as floating islands, and air mattresses
- Separate bathroom and living quarters for crew
- Reputable and licensed crew who have local knowledge of waters and are able to adjust menus based on guest’s preferences and dietary restrictions
- Operating expenses including: use of air conditioning, fuel, water, sailing permits/taxes, local taxes and crew wages
What Is Not Included in Standard All-Inclusive Charters:
- Gratuity for crew. Gratuity is at guest discretion and is typically between 15-20%
- Meals and beverages at restaurants and bars
- Rendezvous diving, ASA sailing certification courses and any other offshore excursions
- Premium wines and spirits
X
Available
X
Booked
X
Hold
X
Unavailable
- : Cat
- : 31 Feet
- : 4 Feet
- : 10
- : 2025
- : Fountaine Pajot
- : 7 kt
- : 13 kt
- : 2 x Yanmar 150.0 HP
- : Yes
- : Yacht offers Rendezvous Diving only
- : Jaden Butterworth
- : TBD
| Accommodations | |
|---|---|
| Cabins: | 5 |
| Queen: | 5 |
| Single Cabins: | 1 |
| Showers: | - |
| Wash Basins: | 5 |
| Heads: | 5 |
| Electric Heads: | 5 |
| Engine Details | |
|---|---|
| 2 x Yanmar 150.0 HP | |
| Fuel Consumption: | 10 |
| Cruising Speed: | 7 kt |
| Max Speed: | 13 ktUS Gall/Hr |
| Details | |
|---|---|
| Refit: | - |
| Helipad: | No |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
| Summer Area: | Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | - |
| # of Videos: | - |
| # DVDs/Movies: | - |
| # CD's: | - |
| Camcorder: | - |
| Books: | Yes |
| Board Games: | Yes |
| Sun Awning: | - |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Water Maker: | Yes |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | Yes |
| # Dine In: | - |
| Minimum Age: | - |
| Generator: | Yes |
| Inverter: | - |
| Voltages: | 220V |
| Water Maker: | Yes |
| Water Cap: | 304 gal |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Inq |
| Nude: | Inq |
| Hairdryers: | - |
| # Port Hatches: | - |
| Guests Smokes: | Yes |
| Crew Smokes: | Inq |
| Pets Aboard: | Yes |
| Pet Type: | - |
| Guest Pets: | Yes |
| Children Ok: | Yes |
| Hammock: | - |
| Windscoops: | - |
| Water Sports | |
|---|---|
| Dinghy size: | Highfield RIB RS 420 PVC |
| Dinghy hp: | 50 |
| Dinghy # pax: | 8 |
| Water Skis Adult: | Yes |
| Water Skis Kids: | Yes |
| Jet Skis: | - |
| Wave Runners: | - |
| Kneeboard: | - |
| Windsurfer: | - |
| Snorkel Gear: | Yes |
| Tube: | - |
| Scurfer: | - |
| Wake Board: | Yes |
| Kayaks 1 Pax: | - |
| Kayaks (2 Pax): | Yes |
| Floating Mats: | Yes |
| Swim Platform: | - |
| Boarding Ladder (Loc/Type): | - |
| Sailing Dinghy: | - |
| Beach Games: | - |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | - |
Where Seamanship, Fine Dining & Island Adventure Unite.
“Every voyage aboard LA PERLE is an immersion in the art of ocean living.”
Captain Jaden Butterworth
Master of Seamanship • Fishing & Dive Specialist
Born along South Africa’s north coast, Captain Jaden grew up on the water—fishing, diving,
and navigating the wild Indian Ocean. That upbringing shaped a lifelong instinct for the sea,
now refined through years of professional yachting and scuba instruction across the
Caribbean. Calm, confident, and endlessly enthusiastic, Jaden brings precision seamanship
and a deep respect for the ocean to every voyage. Guests benefit from his intimate
knowledge of secluded anchorages, vibrant reef systems, and uncharted fishing grounds.
Whether you’re joining him on a dawn fishing run, exploring hidden dive sites, or gliding
into a sunset mooring, Captain Jaden ensures every detail is effortless, safe, and
unforgettable.
“Jaden’s passion for the ocean is magnetic—you feel it the moment he sets the sails or drops
anchor over a coral reef.”
Chef Michael O’ Brien
Culinary Artist • Dive Master • Creator of Moments
From Pretoria’s rolling farmlands to the galleys of luxury catamarans, Chef Michael brings a
soulful approach to cuisine that blends technique with imagination. A culinary-trained chef
and certified dive master, he turns fresh Caribbean ingredients into sensory art—handcaught fish grilled to perfection, tropical fruit coulis, and breads baked at dawn. Michael’s
culinary philosophy is simple: authenticity, freshness, and joy. He curates each menu to
reflect the mood of the voyage—vibrant seafood lunches after a dive, refined wine-paired
dinners beneath the stars. His plating is elegant; his flavors, unforgettable.
“The ocean provides the ingredients—Michael provides the magic.”
Deck/Stew Jessica Dawn Scott
Hospitality Expert • Open-Water Diver • Water Sports Guide
Jessica embodies the grace and versatility of modern yachting service. With a background in
hospitality and an adventurous spirit, she moves seamlessly between deck and interior—
ensuring every guest experience is refined yet relaxed. From elegant table settings and
silver-service dining to assisting with scuba gear, paddleboards, or E-foils, Jessica makes
every moment flow beautifully. Her warm, attentive energy transforms LA PERLE into a
sanctuary at sea. Whether she’s serving sunset cocktails, leading a guided snorkel, or
arranging a private beach picnic, Jessica’s touch elevates each experience into something
personal and memorable.
“Jessica has a rare gift—she makes luxury feel natural.”
The LA PERLE Experience
Fine Dining • Scuba Adventures • Sport Fishing • Water Sports •
Island Luxury
Your days aboard LA PERLE unfold like the tide—each moment a new discovery. Begin the
morning with a sunrise dive led by Captain Jaden, then reel in the day’s catch as the first
rays touch the bow. Chef Michael turns it into a delicate lunch, perfectly paired with island
flavors. Spend the afternoon wakeboarding, paddleboarding, or simply floating in turquoise
serenity as Jessica attends to every detail on deck. As dusk settles, champagne bubbles, the
sky blazes gold, and another unforgettable evening begins—where stories, laughter, and the
rhythm of the ocean come together under Caribbean stars.
“Step aboard LA PERLE—where luxury meets adventure, and every wave tells your story.”
Sample menu (7 days ) Breakfast
Hot
- Eggs
- Bacon
- Sausage
- French toast
- Pancakes
- Chef’s sea Breakfast Plate
- Eggs benedict
Cold (Set up Every Morning)
- Fruit platter
- Yogurt
- Muffins
- Toast
Note! All breakfast will have a cereal station set up as well as choice of a chef’s hot breakfast plate.
Lunch
· Fish Tacos with Vibrant Watermelon Salad.
Freshly caught tuna , red cabbage, cilantro, avocado, tomato, fresh citrus sauce
· Chicken Pesto Pasta Salad.
Grilled pesto chicken breast, cherry tomato, sweet peppers, goat’s cheese, fusilli
· Grilled Grouper Fillet with Styled Greek Salsa Salad.
Grouper fillet, mango, red cabbage, cucumber, olives ,feta Greek salsa dressing
· Cheeseburgers in Paradise/ Sweet Potato Fries/ Pulled Wild Leaf.
Homemade cheeseburgers, brioche bun, bacon jam, roman lettuce, sweet potato fries
· Cheese/ Onion/ chicken / Quesadillas with Honey Mustard Salad.
Pan seared chicken, onion, freshly grated cheddar/pepper jack, lightly toasted tortilla
· Beef Kababs with Fresh creaser Salad.
Prime cut of beef cubed, onions, peppers, courgettes
· Catch of the day/rice/ grilled vegetables.
Freshly caught mahi-mahi, basmati rice, peppers, courgettes and aubergine
Canapes
· Whipped Wild Honey/ Watermelon/ Cracker.
Honey that is whipped in a machine that is dressed over watermelon cubed, water cracker
· Homemade hummus and Crudites.
Carrots, celery, cucumber, blended chickpeas
· Creamy Spinach Dip.
Spinach, parmesan cheese, sour cream, secrete spices baked to perfection
· Mini Bacon Pancake Bites
Confit bacon placed on a savory flour bite
· Melon Wrapped Prosciutto.
summer melon wrapped in prosciutto
· Popcorn Chicken Bites/ Olives.
Battered chicken cubed fried to perfection with deli olives
· Arancini balls.
Italian rice balls flavored with saffron and herbs lightly fried
Starters
· Rice Paper Wrapped Mushroom and Shrimp/ Spring Rolls.
Sautéed mushroom, spring onion, blanched shrimp, rice paper
· Bruschetta/ Garlic Caprese Bread.
Cubed tomato petal, garlic, parsley bread
· Prawn Cocktail.
Tomato, horseradish and sugar syrup, grilled prawns
· Bacon Wrapped Scallops.
U10 scallop, deli bacon
· Rolled Cucumber with Cream Cheese and Sun-Dried Tomatoes
Thinly sliced cucumber, cream cheese, chopped sun dried tomatoes
· Caramelized Onion and Brie Tartlets.
Brewed white onion, brie cheese, savory tart
· Melon of the land and sea.
Sliced melon, brushed with apricot jam
Mains
· Beef Roast/Carrots/ Steamed Baby Potatoes/Gravy.
Prime beef cut, blanched carrots, baby potatoes, beef fat sauce with cream split
· Meatloaf Pasta.
Tomato based minced loaf crumbled on top of tagliatelle
· Beef Fillet/ Pommes Anna/ Rainbow Carrots/Jus.
Fillet of beef, layered potatoes, grilled carrots, beef trimming sauce
· Grilled Sea Bass/ New Potatoes/ Grilled Corn/ Parsley Sauce.
Sea bass, boiled potatoes tossed in cilantro, corn, flour-based sauce with parsley
· Creamy Bacon and mushroom pasta with Garlic Bread.
Roasted mushroom and bacon tossed in a creamy sauce, linguini, garlic bread
· Chicken Stir-Fry with Glass Noodles.
Flame grilled chicken breast, mixed vegetables, glass noodle Thai chili sauce
· Flamed grilled lamb/ garlic crushed potatoes/asparagus.
Local sourced lamb rack / potatoes roasted in garlic oil, steamed buttered asparagus
Dessert
· Crème Brulé.
Set custard with a burnt sugar top
· Lemon Posset.
Cream set with lemon juice and sugar
· Cheesecake.
Deconstructed base with a traditional cheesecake top
· Chocolate Fondant.
baked chocolate with a runny Centre
· Key Lime Pie.
Baked condense milk, lime juice and sugar, cracker base
· Poached pear/ caramel ice cream
Boiled pear in red wine with cinnamon, cloves and sugar, Caramel swirl ice cream
| Season | 2 PAX |
|---|
Unless otherwise specified-Caribbean Standard All-Inclusive Charters include the following:
- Standard check-in/check-out of 12pm
- Light daily housekeeping
- Breakfast, lunch, canapés/afternoon tea, dinner and snacks
- Standard ship’s bar: vodka, gin, rum, whiskey, tequila, triple sec, mixers, local beers, table wine and water/coffee/tea and soft drinks
- Stereo with MP3/iPhone connection with indoor/outdoor speakers; 3G/4G Wi-Fi access point
- Snorkeling equipment, fishing gear, kayaks, dingy tender with outboard motors
- Water toys such as floating islands, and air mattresses
- Separate bathroom and living quarters for crew
- Reputable and licensed crew who have local knowledge of waters and are able to adjust menus based on guest’s preferences and dietary restrictions
- Operating expenses including: use of air conditioning, fuel, water, sailing permits/taxes, local taxes and crew wages
What Is Not Included in Standard All-Inclusive Charters:
- Gratuity for crew. Gratuity is at guest discretion and is typically between 15-20%
- Meals and beverages at restaurants and bars
- Rendezvous diving, ASA sailing certification courses and any other offshore excursions
- Premium wines and spirits
