PurelyBlu
2 SUP
1 Dingy
2 DPV (Scooter)
1 Foil Board
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | 4 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Electric Heads: | - |
| Engine Details | |
|---|---|
| - | |
| Fuel Consumption: | - |
| Cruising Speed: | 7kt |
| Max Speed: | 10US Gall/Hr |
| Details | |
|---|---|
| Type: | Cat |
| Beam: | 23 Feet |
| Draft: | 5 Feet |
| Pax: | 8 |
| YearBuilt: | 2020 |
| Builder: | Lagoon |
| Flag: | Edgewater, MD |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Bahamas |
| Summer Area: | Bahamas |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | - |
| Sat Tv: | - |
| Camcorder: | - |
| Books: | - |
| Board Games: | Yes |
| Deck Shower: | - |
| Water Maker: | - |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | - |
| Minimum Age: | - |
| Inverter: | - |
| Voltages: | - |
| Water Maker: | - |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Hairdryers: | - |
| Guests Smokes: | - |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Hammock: | - |
| Water Sports | |
|---|---|
| Dinghy size: | Highfield |
| Dinghy hp: | 30 |
| Water Skis Adult: | - |
| Water Skis Kids: | - |
| Jet Skis: | - |
| Kneeboard: | - |
| Windsurfer: | - |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | - |
| Wake Board: | Yes |
| Kayaks 1 Pax: | - |
| Kayaks (2 Pax): | - |
| Floating Mats: | Yes |
| Swim Platform: | yes |
| Boarding Ladder (Loc/Type): | yes |
| Sailing Dinghy: | - |
| Beach Games: | - |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | 4 |
-
Diving Costs information
-
Growing up on a small family farm in the lowcountry, he was often on the water, whether it was deep sea fishing, shrimping, crabbing, water skiing, knee boarding or swimming, most activities included a boat and water!
He comes from a large family that was well known around town for their hospitality and love of food, and that legacy continues with him today.
Entertaining is in his blood, whether it’s game night, being a tour guide, or showing you how to sail, Sam’s upbeat personality is sure to shine through. Snorkeling and Spearfishing and Diving are at the top of his list of fun things to do, along with hiking and exploring new and exciting places. No matter the activity, he is sure to keep you entertained and laughing all along the way!
Along with having over 10,000 nautical miles sailing the Caribbean since 2019
and the last two seasons running over 40 charters in the US and British Virgin islands.
Sammy holds a Master 50 Ton (in process of upgrading to 100 Ton) Captains License, with sailing endorsements from the coast guard
and has completed all the safety training in STCW-I/II to ensure his guests can have a great time and know their captain will keep them safe at all times.
Marisol – Stewardess & Chef
Marisol brings vibrant energy, sharp attention to detail, and a true love of life at sea to every charter. With hands-on experience aboard private and tourism vessels, she moves effortlessly between the interior and the galley — delivering polished service one moment and beautifully plated, flavor-forward cuisine the next.
Her food is fresh, colorful, and thoughtfully crafted to elevate the charter experience without ever feeling fussy. From bright island breakfasts to elegant sunset dinners, she understands that meals set the rhythm of the day onboard.
In the water, she’s just as confident. Passionate about marine life and completely at home in the ocean, Marisol loves guiding guests through snorkeling adventures and hidden island moments that become the stories they tell long after the trip ends.
Calm under pressure, naturally organized, and genuinely warm, she creates an atmosphere that feels effortless — where every detail is handled, every guest feels seen, and every charter becomes something special.
Day 1: Welcome Aboard
-
Breakfast: Fresh tropical fruit platter (mango, papaya, pineapple); Greek yogurt parfait layered with house-made granola and Bahamian honey; assortment of artisanal croissants and pain au chocolat.
-
Lunch: Traditional Bahamian Conch Salad (fresh) with citrus juices, peppers, and onions; served with warm crusty johnnycake and chilled gazpacho shooters.
-
Appetizers: Coconut-crusted shrimp skewers with mango salsa; prosciutto-wrapped asparagus drizzled with balsamic reduction.
-
Dinner: Pan-seared grouper fillet with citrus beurre blanc, accompanied by wild rice pilaf and sautéed local greens.
-
Dessert: Key lime pie with graham cracker crust and fresh whipped cream, garnished with lime zest.
Day 2
-
Breakfast: Smoked salmon Eggs Benedict on English muffins with hollandaise sauce; fresh berry compote and artisanal bagels with cream cheese.
-
Lunch: Gourmet shrimp po'boys in buttery brioche buns with remoulade sauce; served with a refreshing watermelon and feta salad with mint.
-
Appetizers: Charcuterie board featuring aged cheeses, cured meats, olives, and fig jam; paired with fresh crudités and hummus.
-
Dinner: Herb-crusted rack of lamb with mint chimichurri, served alongside roasted root vegetables and quinoa salad.
-
Dessert: Coconut flan infused with rum essence, topped with caramelized pineapple.
Day 3
-
Breakfast: Avocado toast on sourdough with poached eggs, cherry tomatoes, and microgreens; accompanied by a smoothie bowl of blended acai, banana, and guava.
-
Lunch: Mediterranean quinoa salad with feta, olives, chickpeas, and lemon tahini dressing; accompanied by pita chips and tzatziki.
-
Appetizers: Stuffed mushrooms with crab and cream cheese; bruschetta topped with tomato, basil, and mozzarella.
-
Dinner: Sushi Night featuring an assortment of nigiri (tuna, salmon, snapper), sashimi platters, and specialty rolls; accompanied by wasabi, soy sauce, and pickled ginger.
-
Dessert: Chocolate lava cake with a molten center, served with vanilla bean ice cream.
Day 4
-
Breakfast: Belgian waffles with whipped mascarpone, maple syrup, and walnuts; side of crisp bacon or turkey sausage.
-
Lunch: Blackened Mahi-Mahi tacos in soft flour tortillas with pineapple slaw, avocado crema, and pickled red onions.
-
Appetizers: Warm baked brie en croûte topped with honey and toasted almonds; served with sliced pear and crackers.
-
Dinner: Filet mignon with red wine reduction, truffle mashed potatoes, and grilled asparagus spears.
-
Dessert: Passionfruit cheesecake with a graham base, garnished with edible flowers.
Day 5
-
Breakfast: Shakshuka with poached eggs in spiced tomato sauce, served with warm naan bread and feta crumbles.
-
Lunch: Jerk chicken wraps with pineapple slaw and plantain chips; drizzled with cilantro lime crema.
-
Appetizers: Mini crab cakes with remoulade sauce; vegetable spring rolls with sweet chili dip.
-
Dinner: Bahamian-style whole roasted snapper with herbs and lemon, alongside fried plantains and black bean salad.
-
Dessert: Rum baba soaked in dark rum syrup, filled with pastry cream and topped with whipped cream.
Day 6
-
Breakfast: French toast stuffed with cream cheese and caramelized bananas, dusted with powdered sugar; fresh orange juice mimosas.
-
Lunch: Caprese salad towers with heirloom tomatoes, buffalo mozzarella, and basil pesto; balsamic glaze and focaccia.
-
Appetizers: Prosciutto and melon skewers; cheese-stuffed dates wrapped in bacon.
-
Dinner: Seafood paella featuring shrimp, mussels, clams, and saffron rice, infused with chorizo for depth.
-
Dessert: Mango sorbet in a chocolate shell, accompanied by shortbread cookies.
Day 7
-
Breakfast: Continental spread with assorted pastries, cheeses, fruits, and cold cuts; customizable omelets with fresh herbs and vegetables.
-
Lunch: Gourmet panini with turkey, brie, cranberry, and arugula; served with sweet potato fries and a side salad.
-
Departure: Guests disembark by 11:00 AM. Light boxed gourmet snacks provided for travel upon request.
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX | 9 PAX | 10 PAX | 11 PAX | 12 PAX |
|---|---|---|---|---|---|---|---|---|---|---|---|
| Summer 2025 | $22,500 | $22,500 | $25,000 | $27,500 | $27,500 | $32,500 | $32,500 | ||||
| Winter 2025 to 2026 | $22,500 | $22,500 | $25,000 | $27,500 | $27,500 | $32,500 | $32,500 | ||||
| Summer 2026 | $22,500 | $22,500 | $25,000 | $27,500 | $27,500 | $32,500 | $32,500 | ||||
| Winter 2026 to 2027 | $24,000 | $24,000 | $26,500 | $26,500 | $26,500 | $34,000 | $34,000 |
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
RATES ARE PLUS 14% TAX (4% Bahamian tax and 10% VAT. Not subject to commission)
RELOCATION FEES:
Nassau to Nassau — No additional fee
Staniel Cay to Staniel Cay — $2000
Nassau to Staniel Cay — $1,000
Staniel Cay to Nassau — $1,000
Nassau to Georgetown — $2,000
Georgetown to Nassau — $2,000
Staniel Cay to Georgetown — $1,500
Georgetown to Staniel Cay — $1,500
Georgetown to Georgetown — $2000
***Fees cover fuel and crew time for vessel repositioning. Relocation fees are subject to change based on current fuel prices and market conditions. All other pickup/drop-off locations available upon request.***
LESS THAN 6 NIGHT CHARTERS DIVIDE BY 6 RULE:
(Rate / 6 X #Nights)
***(Rate divided by 6N X number of nights*** For 6 nights divide rate by 7 X 6N.
EXTENDED CHARTERS (8+ DAYS):
Standard rates are based on 7-day charters. Charters exceeding 7 days are subject to a surcharge that varies by season and duration. Extended bookings reduce the vessel's availability for back-to-back charters, so pricing reflects that opportunity cost. Please inquire directly for custom quotes on trips longer than 7 days.
SLEEP ABOARD:
$2,500 Sleep aboard the night before the charter departs
Guests arrive to the yacht at 5pm. Snacks and welcome drink served, this is not an open bar. Dinner is ashore on clients expense. Continental breakfast provided next morning. Vessel departs by noon at Capitan discretion.
CHRISTMAS/NYE Rate:
2026
Christmas Flat Rate $38,000. 7 night minimum.
2027
New Years Flat Rate $39,500. 7 night minimum.
Christmas Flat Rate $38,000. 7 night minimum.
2028
New Years Flat Rate $39,500. 7 night minimum.
Christmas Flat Rate $38,000. 7 night minimum.
DISCOUNTS:
10% discount during Hurricane Season
(Aug 1 to Oct 15)
CABIN CONFIGURATION & CREW QUARTERS DISCLOSURE:
PurelyBlu features four queen-berth guest cabins, each with a private ensuite head, plus a fifth smaller cabin with a bed sized between a queen and a twin that shares the Starboard fwd cabin bathroom.
Sleeping arrangements vary based on the number of guest cabins required:
FOR CHARTERS REQUIRING 3 QUEEN CABINS OR FEWER (up to 6 guests):
The crew occupies the starboard forward cabin and the fifth cabin. All three remaining heads/rooms are exclusively for guest use. Guests enjoy complete privacy with no shared facilities. (IE 3 couples/2 per room=6 pax)
FOR CHARTERS REQUIRING ALL 4 QUEEN CABINS (6–8 guests):
One crew member sleeps in the forward peak berth and the other occupies the fifth cabin. Please note: in this configuration, the crew member in the fifth cabin will share the starboard forward head with the guests occupying the starboard forward queen cabin. All other guest cabins retain fully private ensuite heads. (IE 4 couples/2per room=8 pax)
IMPORTANT NOTE ON 8-GUEST CONFIGURATION:
PurelyBlu can accommodate 8 guests, however all 8 must be configured across the 4 queen cabins (2 per cabin). In this arrangement, one crew member occupies the fifth cabin and the other sleeps in the forward peak berth. Please note: the starboard forward head is shared between the crew and the guests occupying the starboard forward queen cabin. The head has a separate entrance accessible to crew without passing through the guest stateroom. The forward peak berth does not have its own head. All other guest cabins retain fully private ensuite heads.
The forward peak berth does not have its own head.
ONBOARD TOYS & EQUIPMENT:
2x Underwater Scooters (DPV)
1x Foil Board
4x Fishing Rods
8x Scuba Tanks
8x Sets of Masks, Snorkels & Fins
2x SUP Boards
1x Floating Hangout Bote Dock
1x Dinghy
1x Wakeboard
1x Tube
Floating Mats
ADDITIONAL RENTALS:
Jet ski rentals and other specialty water toy rentals can be sourced upon request at an additional cost. Please inquire for availability and pricing.
X
Available
X
Booked
X
Hold
X
Unavailable
- : Cat
- : 23 Feet
- : 5 Feet
- : 8
- : 2020
- : Lagoon
- : 7kt
- : 10
- : Onboard
- : Captain Sam Baker
- : Edgewater, MD
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | 4 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Wash Basins: | - |
| Heads: | 4 |
| Electric Heads: | - |
| Engine Details | |
|---|---|
| - | |
| Fuel Consumption: | - |
| Cruising Speed: | 7kt |
| Max Speed: | 10US Gall/Hr |
| Details | |
|---|---|
| Refit: | - |
| Helipad: | No |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Bahamas |
| Summer Area: | Bahamas |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | - |
| Sat Tv: | - |
| # of Videos: | - |
| # DVDs/Movies: | - |
| # CD's: | - |
| Camcorder: | - |
| Books: | - |
| Board Games: | Yes |
| Sun Awning: | - |
| Deck Shower: | - |
| Bimini: | - |
| Water Maker: | - |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | - |
| # Dine In: | - |
| Minimum Age: | - |
| Generator: | - |
| Inverter: | - |
| Voltages: | - |
| Water Maker: | - |
| Water Cap: | - |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Inq |
| Nude: | Inq |
| Hairdryers: | - |
| # Port Hatches: | - |
| Guests Smokes: | - |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | No |
| Children Ok: | - |
| Hammock: | - |
| Windscoops: | - |
| Water Sports | |
|---|---|
| Dinghy size: | Highfield |
| Dinghy hp: | 30 |
| Dinghy # pax: | 8 |
| Water Skis Adult: | - |
| Water Skis Kids: | - |
| Jet Skis: | - |
| Wave Runners: | - |
| Kneeboard: | - |
| Windsurfer: | - |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | - |
| Wake Board: | Yes |
| Kayaks 1 Pax: | - |
| Kayaks (2 Pax): | - |
| Floating Mats: | Yes |
| Swim Platform: | yes |
| Boarding Ladder (Loc/Type): | yes |
| Sailing Dinghy: | - |
| Beach Games: | - |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | 4 |
-
Diving Costs information
-
Growing up on a small family farm in the lowcountry, he was often on the water, whether it was deep sea fishing, shrimping, crabbing, water skiing, knee boarding or swimming, most activities included a boat and water!
He comes from a large family that was well known around town for their hospitality and love of food, and that legacy continues with him today.
Entertaining is in his blood, whether it’s game night, being a tour guide, or showing you how to sail, Sam’s upbeat personality is sure to shine through. Snorkeling and Spearfishing and Diving are at the top of his list of fun things to do, along with hiking and exploring new and exciting places. No matter the activity, he is sure to keep you entertained and laughing all along the way!
Along with having over 10,000 nautical miles sailing the Caribbean since 2019
and the last two seasons running over 40 charters in the US and British Virgin islands.
Sammy holds a Master 50 Ton (in process of upgrading to 100 Ton) Captains License, with sailing endorsements from the coast guard
and has completed all the safety training in STCW-I/II to ensure his guests can have a great time and know their captain will keep them safe at all times.
Marisol – Stewardess & Chef
Marisol brings vibrant energy, sharp attention to detail, and a true love of life at sea to every charter. With hands-on experience aboard private and tourism vessels, she moves effortlessly between the interior and the galley — delivering polished service one moment and beautifully plated, flavor-forward cuisine the next.
Her food is fresh, colorful, and thoughtfully crafted to elevate the charter experience without ever feeling fussy. From bright island breakfasts to elegant sunset dinners, she understands that meals set the rhythm of the day onboard.
In the water, she’s just as confident. Passionate about marine life and completely at home in the ocean, Marisol loves guiding guests through snorkeling adventures and hidden island moments that become the stories they tell long after the trip ends.
Calm under pressure, naturally organized, and genuinely warm, she creates an atmosphere that feels effortless — where every detail is handled, every guest feels seen, and every charter becomes something special.
Day 1: Welcome Aboard
-
Breakfast: Fresh tropical fruit platter (mango, papaya, pineapple); Greek yogurt parfait layered with house-made granola and Bahamian honey; assortment of artisanal croissants and pain au chocolat.
-
Lunch: Traditional Bahamian Conch Salad (fresh) with citrus juices, peppers, and onions; served with warm crusty johnnycake and chilled gazpacho shooters.
-
Appetizers: Coconut-crusted shrimp skewers with mango salsa; prosciutto-wrapped asparagus drizzled with balsamic reduction.
-
Dinner: Pan-seared grouper fillet with citrus beurre blanc, accompanied by wild rice pilaf and sautéed local greens.
-
Dessert: Key lime pie with graham cracker crust and fresh whipped cream, garnished with lime zest.
Day 2
-
Breakfast: Smoked salmon Eggs Benedict on English muffins with hollandaise sauce; fresh berry compote and artisanal bagels with cream cheese.
-
Lunch: Gourmet shrimp po'boys in buttery brioche buns with remoulade sauce; served with a refreshing watermelon and feta salad with mint.
-
Appetizers: Charcuterie board featuring aged cheeses, cured meats, olives, and fig jam; paired with fresh crudités and hummus.
-
Dinner: Herb-crusted rack of lamb with mint chimichurri, served alongside roasted root vegetables and quinoa salad.
-
Dessert: Coconut flan infused with rum essence, topped with caramelized pineapple.
Day 3
-
Breakfast: Avocado toast on sourdough with poached eggs, cherry tomatoes, and microgreens; accompanied by a smoothie bowl of blended acai, banana, and guava.
-
Lunch: Mediterranean quinoa salad with feta, olives, chickpeas, and lemon tahini dressing; accompanied by pita chips and tzatziki.
-
Appetizers: Stuffed mushrooms with crab and cream cheese; bruschetta topped with tomato, basil, and mozzarella.
-
Dinner: Sushi Night featuring an assortment of nigiri (tuna, salmon, snapper), sashimi platters, and specialty rolls; accompanied by wasabi, soy sauce, and pickled ginger.
-
Dessert: Chocolate lava cake with a molten center, served with vanilla bean ice cream.
Day 4
-
Breakfast: Belgian waffles with whipped mascarpone, maple syrup, and walnuts; side of crisp bacon or turkey sausage.
-
Lunch: Blackened Mahi-Mahi tacos in soft flour tortillas with pineapple slaw, avocado crema, and pickled red onions.
-
Appetizers: Warm baked brie en croûte topped with honey and toasted almonds; served with sliced pear and crackers.
-
Dinner: Filet mignon with red wine reduction, truffle mashed potatoes, and grilled asparagus spears.
-
Dessert: Passionfruit cheesecake with a graham base, garnished with edible flowers.
Day 5
-
Breakfast: Shakshuka with poached eggs in spiced tomato sauce, served with warm naan bread and feta crumbles.
-
Lunch: Jerk chicken wraps with pineapple slaw and plantain chips; drizzled with cilantro lime crema.
-
Appetizers: Mini crab cakes with remoulade sauce; vegetable spring rolls with sweet chili dip.
-
Dinner: Bahamian-style whole roasted snapper with herbs and lemon, alongside fried plantains and black bean salad.
-
Dessert: Rum baba soaked in dark rum syrup, filled with pastry cream and topped with whipped cream.
Day 6
-
Breakfast: French toast stuffed with cream cheese and caramelized bananas, dusted with powdered sugar; fresh orange juice mimosas.
-
Lunch: Caprese salad towers with heirloom tomatoes, buffalo mozzarella, and basil pesto; balsamic glaze and focaccia.
-
Appetizers: Prosciutto and melon skewers; cheese-stuffed dates wrapped in bacon.
-
Dinner: Seafood paella featuring shrimp, mussels, clams, and saffron rice, infused with chorizo for depth.
-
Dessert: Mango sorbet in a chocolate shell, accompanied by shortbread cookies.
Day 7
-
Breakfast: Continental spread with assorted pastries, cheeses, fruits, and cold cuts; customizable omelets with fresh herbs and vegetables.
-
Lunch: Gourmet panini with turkey, brie, cranberry, and arugula; served with sweet potato fries and a side salad.
-
Departure: Guests disembark by 11:00 AM. Light boxed gourmet snacks provided for travel upon request.
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX |
|---|---|---|---|---|---|---|---|
| Summer 2025 | $22,500 | $22,500 | $25,000 | $27,500 | $27,500 | $32,500 | $32,500 |
| Winter 2025 to 2026 | $22,500 | $22,500 | $25,000 | $27,500 | $27,500 | $32,500 | $32,500 |
| Summer 2026 | $22,500 | $22,500 | $25,000 | $27,500 | $27,500 | $32,500 | $32,500 |
| Winter 2026 to 2027 | $24,000 | $24,000 | $26,500 | $26,500 | $26,500 | $34,000 | $34,000 |
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
RATES ARE PLUS 14% TAX (4% Bahamian tax and 10% VAT. Not subject to commission)
RELOCATION FEES:
Nassau to Nassau — No additional fee
Staniel Cay to Staniel Cay — $2000
Nassau to Staniel Cay — $1,000
Staniel Cay to Nassau — $1,000
Nassau to Georgetown — $2,000
Georgetown to Nassau — $2,000
Staniel Cay to Georgetown — $1,500
Georgetown to Staniel Cay — $1,500
Georgetown to Georgetown — $2000
***Fees cover fuel and crew time for vessel repositioning. Relocation fees are subject to change based on current fuel prices and market conditions. All other pickup/drop-off locations available upon request.***
LESS THAN 6 NIGHT CHARTERS DIVIDE BY 6 RULE:
(Rate / 6 X #Nights)
***(Rate divided by 6N X number of nights*** For 6 nights divide rate by 7 X 6N.
EXTENDED CHARTERS (8+ DAYS):
Standard rates are based on 7-day charters. Charters exceeding 7 days are subject to a surcharge that varies by season and duration. Extended bookings reduce the vessel's availability for back-to-back charters, so pricing reflects that opportunity cost. Please inquire directly for custom quotes on trips longer than 7 days.
SLEEP ABOARD:
$2,500 Sleep aboard the night before the charter departs
Guests arrive to the yacht at 5pm. Snacks and welcome drink served, this is not an open bar. Dinner is ashore on clients expense. Continental breakfast provided next morning. Vessel departs by noon at Capitan discretion.
CHRISTMAS/NYE Rate:
2026
Christmas Flat Rate $38,000. 7 night minimum.
2027
New Years Flat Rate $39,500. 7 night minimum.
Christmas Flat Rate $38,000. 7 night minimum.
2028
New Years Flat Rate $39,500. 7 night minimum.
Christmas Flat Rate $38,000. 7 night minimum.
DISCOUNTS:
10% discount during Hurricane Season
(Aug 1 to Oct 15)
CABIN CONFIGURATION & CREW QUARTERS DISCLOSURE:
PurelyBlu features four queen-berth guest cabins, each with a private ensuite head, plus a fifth smaller cabin with a bed sized between a queen and a twin that shares the Starboard fwd cabin bathroom.
Sleeping arrangements vary based on the number of guest cabins required:
FOR CHARTERS REQUIRING 3 QUEEN CABINS OR FEWER (up to 6 guests):
The crew occupies the starboard forward cabin and the fifth cabin. All three remaining heads/rooms are exclusively for guest use. Guests enjoy complete privacy with no shared facilities. (IE 3 couples/2 per room=6 pax)
FOR CHARTERS REQUIRING ALL 4 QUEEN CABINS (6–8 guests):
One crew member sleeps in the forward peak berth and the other occupies the fifth cabin. Please note: in this configuration, the crew member in the fifth cabin will share the starboard forward head with the guests occupying the starboard forward queen cabin. All other guest cabins retain fully private ensuite heads. (IE 4 couples/2per room=8 pax)
IMPORTANT NOTE ON 8-GUEST CONFIGURATION:
PurelyBlu can accommodate 8 guests, however all 8 must be configured across the 4 queen cabins (2 per cabin). In this arrangement, one crew member occupies the fifth cabin and the other sleeps in the forward peak berth. Please note: the starboard forward head is shared between the crew and the guests occupying the starboard forward queen cabin. The head has a separate entrance accessible to crew without passing through the guest stateroom. The forward peak berth does not have its own head. All other guest cabins retain fully private ensuite heads.
The forward peak berth does not have its own head.
ONBOARD TOYS & EQUIPMENT:
2x Underwater Scooters (DPV)
1x Foil Board
4x Fishing Rods
8x Scuba Tanks
8x Sets of Masks, Snorkels & Fins
2x SUP Boards
1x Floating Hangout Bote Dock
1x Dinghy
1x Wakeboard
1x Tube
Floating Mats
ADDITIONAL RENTALS:
Jet ski rentals and other specialty water toy rentals can be sourced upon request at an additional cost. Please inquire for availability and pricing.
