DOUE
Salon
Stb side is one large master cabin with en suite bathroom
Port side large VIP cabin with en suite bathroom
| Accommodations | |
|---|---|
| Cabins: | 2 |
| Queen: | 1 |
| Single Cabins: | 1 |
| Showers: | 2 |
| Electric Heads: | 2 |
| Engine Details | |
|---|---|
| CONTRACTS: CYBA contract OWNER: OWNER ADDRESS: Gay Charter inq Gay Charters: Inq | |
| Fuel Consumption: | 3 |
| Cruising Speed: | 8 |
| Max Speed: | 10US Gall/Hr |
| Details | |
|---|---|
| Type: | Cat |
| Beam: | 26.3 Feet |
| Draft: | 4.5 Feet |
| Pax: | 4 |
| YearBuilt: | 2020 |
| Builder: | Xquisite Yachts |
| Engines: | CONTRACTS: CYBA contract OWNER: OWNER ADDRESS: Gay Charter inq Gay Charters: Inq |
| Flag: | US |
| RegNum: | TBA |
| 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: | Yes |
| Sat Tv: | - |
| Camcorder: | - |
| Books: | - |
| Board Games: | Yes |
| Deck Shower: | Yes |
| Water Maker: | yes |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | Yes |
| Minimum Age: | Watersafe |
| Inverter: | yes |
| Voltages: | 110V/220V |
| Water Maker: | yes |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Hairdryers: | Yes |
| Guests Smokes: | Only in sugarscoop |
| Crew Smokes: | Inq |
| Pets Aboard: | No |
| Hammock: | Yes |
| Water Sports | |
|---|---|
| Dinghy size: | 12' Rib |
| Dinghy hp: | 25 |
| Water Skis Adult: | No |
| Water Skis Kids: | - |
| Jet Skis: | - |
| Kneeboard: | Yes |
| Windsurfer: | - |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | - |
| Wake Board: | Yes |
| Kayaks 1 Pax: | - |
| Kayaks (2 Pax): | Yes |
| Floating Mats: | Yes |
| Swim Platform: | - |
| Boarding Ladder (Loc/Type): | yes |
| Sailing Dinghy: | - |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | trolling and casting |
| Rods: | 2 |
Meet Adam, a seasoned sailor and adventurer whose life has been shaped by the sea and the stories it tells. With over 50,000 nautical miles under his belt, Adam brings a wealth of experience, calm leadership, and a deep respect for the ocean to every charter.
Originally from the UK, Adam has backpacked across Europe, Africa, Asia, and the Americas, immersing himself in cultures and coastlines around the globe. Before stepping into the helm, he worked as a scuba instructor in Turkey, Egypt, and the Philippines, where his passion for marine life and conservation took root. Today, he continues to advocate for ocean health through storytelling and sustainable practices onboard.
Adam’s sailing career spans transoceanic crossings of the Indian Ocean, South and North Atlantic, and extensive cruising throughout the Mediterranean, North Sea, and English Channel. He’s captained a wide range of vessels—from classic monohulls to cutting-edge catamarans—and is known for his technical expertise, having worked as a delivery captain and technician for Xquisite Yachts in the Bahamas.
Whether guiding guests through turquoise waters or sharing tales from remote anchorages, Adam’s calm demeanor and adventurous spirit create a relaxed, safe, and unforgettable experience. He’s a natural teacher, happy to share sailing tips, snorkelling secrets, or the best spots for a beach picnic. His goal is simple: to help guests connect with the sea, unwind, and make memories that last a lifetime.
Certifications:
RYA YachtMaster Ocean CE, STCW’95, PADI Instructor (>3000 dives), VHF Radio (GMDSS), RYA Radar, RYA Diesel Engine, ENG1 Medical
Chef Tiffany
Born and raised on the coast of Southern California, Tiffany Gonzalez has always been inspired by a love of adventure, travel, and the ocean. With a degree in Entertainment and Tourism, she combines her passion for exploring new places with a deep appreciation for genuine connection and memorable experiences.
Her background in hospitality — spanning guest relations, service, and bartending — has given her a natural ability to make people feel at ease. Whether she’s welcoming guests aboard or preparing a meal inspired by her travels, Tiffany Gonzalez brings warmth, creativity, and care to everything she does.
Growing up by the sea has shaped her approach to food: fresh, balanced, and full of flavor. Her cooking style celebrates a mix of ethnic influences and seasonal ingredients, creating dishes that feel both familiar and adventurous. For Tiffany Gonzalez, food is a way to share stories, spark joy, and bring people together — wherever the journey leads.
Certifications:
Bachelor of Arts in Communications, Entertainment & Tourism
Premier Food Safety Handlers Card
RBS Alcohol Server Certification
DOUE SAMPLE MENU
BREAKFAST - all breakfast served with fresh fruit platter, toast, jams, yogurt,
granola
Bagels - Homemade toasted bagels with a layer of cream cheese, thinly sliced
smoked salmon, topped with capers, tomato slices, and arugula
Omelette - Sautéed mushrooms over a cheese omelette served with crispy
bacon/sausage
Pancakes- Sourdough pancakes topped with a mix of berries and drizzled with
honey/ maple syrup
Quiche - A savory blend of spinach, ham, egg and cheese freshly baked
Avo on toast - Toasted sourdough bread, topped with smashed avocado,
poached egg, and pan-fried baby tomatoes
LUNCH
Mediterranean Quinoa Bowl - A colorful mix of quinoa, red bell pepper,
tomatoes, red onion, feta cheese, olives, drizzled with a lemon oregano
dressing. Served with pita bread
Shrimp Salad - Grilled shrimp served over a bed of fresh cucumber salad
Tuna Poke Bowl- Tuna marinated in soy sauce, and sesame oil, served over a
bed of jasmine rice, accompanied edamame beans, avocado, radishes, mango,
cucumber, sesame seeds, drizzled with an Asian dressing
Caribbean Chicken Salad - Chicken, grapes, thin sliced mango, avocado and
spices served atop a bed of local greens served with freshly baked baguette
Curry Bowl - Chickpea Spinach Tomato Curry bowl served over jasmine rice,
with pita bread
COCKTAIL HOUR SNACKS
Homemade hummus with colorful vegetables strips
Charcuterie board
Homemade salsa & guacamole with chips
Tzatziki with toasted tortilla triangles
Bruschetta bites
DINNER
Appetizers
Conch fritters with Caribbean dipping sauce
Tomato and basil soup with freshly baked baguette
Vietnamese Summer rolls with hoisin sauce
Lobster bisque and garlic crostini
Coconut shrimp with sweet chili sauce
Main course
Gochujang chicken served over jasmine rice, topped with toasted sesame
seeds. Served with an asian salad
Blackened Shrimp Tacos, served with red cabbage, chipotle aioli, avocado
crema on homemade flour tortillas with a side of fried plantains
Succulent Pork tenderloin, served with sweet potato purée and roasted
broccolini, drizzled with a honey garlic glaze
Sweet and spicy mahi mahi served over coconut rice with fresh avocado -
mango salsa
Fillet mignon served atop potato purée with roasted asparagus topped with a
rich red wine demi - glace
Dessert
Peach cobbler with ice cream
Key lime pie
Pannacotta with strawberries
Chocolate mousse
Cheesecake
DRINKS - a bar stocked to guest preference
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX | 9 PAX | 10 PAX | 11 PAX | 12 PAX |
|---|---|---|---|---|---|---|---|---|---|---|---|
| Summer 2024 | $19,000 | $20,000 | $21,000 | ||||||||
| Winter 2024 to 2025 | $19,000 | $20,000 | $21,000 | ||||||||
| Summer 2025 | $19,000 | $20,000 | $21,000 | ||||||||
| Winter 2025 to 2026 | $19,000 | $20,000 | $21,000 |
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
GENERAL NOTES MINIMUM NIGHTS: 4
For 6 night charters, divide weekly rates by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X numbers of nights.
BAHAMIAN TAXES
RATES ARE PLUS 14% TAX (4% Bahamian tax and 10%VAT. Not subject to commission)
CHRISTNMAS / NEW YEARS: 7 night minimum
CHRISTMAS 2024 : 2-4 guests $24,000 (charter must end by December 27th)
NEW YEAR 2024 : 2-4 guests $24,000 (charter should not start before December 28th)
Please inquire for relocation fees to Abacos, Berry Islands, lower Exumas
X
Available
X
Booked
X
Hold
X
Unavailable
- : Cat
- : 26.3 Feet
- : 4.5 Feet
- : 4
- : 2020
- : Xquisite Yachts
- : 8
- : 10
- : CONTRACTS: CYBA contract OWNER: OWNER ADDRESS: Gay Charter inq Gay Charters: Inq
- : Yacht offers Rendezvous Diving only
- : Adam Zeller
- : US
- : TBA
| Accommodations | |
|---|---|
| Cabins: | 2 |
| Queen: | 1 |
| Single Cabins: | 1 |
| Showers: | 2 |
| Wash Basins: | 2 |
| Heads: | - |
| Electric Heads: | 2 |
| Engine Details | |
|---|---|
| CONTRACTS: CYBA contract OWNER: OWNER ADDRESS: Gay Charter inq Gay Charters: Inq | |
| Fuel Consumption: | 3 |
| Cruising Speed: | 8 |
| 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: | Yes |
| Sat Tv: | - |
| # of Videos: | - |
| # DVDs/Movies: | - |
| # CD's: | - |
| Camcorder: | - |
| Books: | - |
| Board Games: | Yes |
| Sun Awning: | Yes |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Water Maker: | yes |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | Yes |
| # Dine In: | Yes |
| Minimum Age: | Watersafe |
| Generator: | yes |
| Inverter: | yes |
| Voltages: | 110V/220V |
| Water Maker: | yes |
| Water Cap: | 227 gallon |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Yes |
| Nude: | Inq |
| Hairdryers: | Yes |
| # Port Hatches: | - |
| Guests Smokes: | Only in sugarscoop |
| Crew Smokes: | Inq |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | No |
| Children Ok: | Yes |
| Hammock: | Yes |
| Windscoops: | - |
| Water Sports | |
|---|---|
| Dinghy size: | 12' Rib |
| Dinghy hp: | 25 |
| Dinghy # pax: | 6 |
| Water Skis Adult: | No |
| Water Skis Kids: | - |
| Jet Skis: | - |
| Wave Runners: | - |
| Kneeboard: | Yes |
| Windsurfer: | - |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | - |
| Wake Board: | Yes |
| Kayaks 1 Pax: | - |
| Kayaks (2 Pax): | Yes |
| Floating Mats: | Yes |
| Swim Platform: | - |
| Boarding Ladder (Loc/Type): | yes |
| Sailing Dinghy: | - |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | trolling and casting |
| Rods: | 2 |
Meet Adam, a seasoned sailor and adventurer whose life has been shaped by the sea and the stories it tells. With over 50,000 nautical miles under his belt, Adam brings a wealth of experience, calm leadership, and a deep respect for the ocean to every charter.
Originally from the UK, Adam has backpacked across Europe, Africa, Asia, and the Americas, immersing himself in cultures and coastlines around the globe. Before stepping into the helm, he worked as a scuba instructor in Turkey, Egypt, and the Philippines, where his passion for marine life and conservation took root. Today, he continues to advocate for ocean health through storytelling and sustainable practices onboard.
Adam’s sailing career spans transoceanic crossings of the Indian Ocean, South and North Atlantic, and extensive cruising throughout the Mediterranean, North Sea, and English Channel. He’s captained a wide range of vessels—from classic monohulls to cutting-edge catamarans—and is known for his technical expertise, having worked as a delivery captain and technician for Xquisite Yachts in the Bahamas.
Whether guiding guests through turquoise waters or sharing tales from remote anchorages, Adam’s calm demeanor and adventurous spirit create a relaxed, safe, and unforgettable experience. He’s a natural teacher, happy to share sailing tips, snorkelling secrets, or the best spots for a beach picnic. His goal is simple: to help guests connect with the sea, unwind, and make memories that last a lifetime.
Certifications:
RYA YachtMaster Ocean CE, STCW’95, PADI Instructor (>3000 dives), VHF Radio (GMDSS), RYA Radar, RYA Diesel Engine, ENG1 Medical
Chef Tiffany
Born and raised on the coast of Southern California, Tiffany Gonzalez has always been inspired by a love of adventure, travel, and the ocean. With a degree in Entertainment and Tourism, she combines her passion for exploring new places with a deep appreciation for genuine connection and memorable experiences.
Her background in hospitality — spanning guest relations, service, and bartending — has given her a natural ability to make people feel at ease. Whether she’s welcoming guests aboard or preparing a meal inspired by her travels, Tiffany Gonzalez brings warmth, creativity, and care to everything she does.
Growing up by the sea has shaped her approach to food: fresh, balanced, and full of flavor. Her cooking style celebrates a mix of ethnic influences and seasonal ingredients, creating dishes that feel both familiar and adventurous. For Tiffany Gonzalez, food is a way to share stories, spark joy, and bring people together — wherever the journey leads.
Certifications:
Bachelor of Arts in Communications, Entertainment & Tourism
Premier Food Safety Handlers Card
RBS Alcohol Server Certification
DOUE SAMPLE MENU
BREAKFAST - all breakfast served with fresh fruit platter, toast, jams, yogurt,
granola
Bagels - Homemade toasted bagels with a layer of cream cheese, thinly sliced
smoked salmon, topped with capers, tomato slices, and arugula
Omelette - Sautéed mushrooms over a cheese omelette served with crispy
bacon/sausage
Pancakes- Sourdough pancakes topped with a mix of berries and drizzled with
honey/ maple syrup
Quiche - A savory blend of spinach, ham, egg and cheese freshly baked
Avo on toast - Toasted sourdough bread, topped with smashed avocado,
poached egg, and pan-fried baby tomatoes
LUNCH
Mediterranean Quinoa Bowl - A colorful mix of quinoa, red bell pepper,
tomatoes, red onion, feta cheese, olives, drizzled with a lemon oregano
dressing. Served with pita bread
Shrimp Salad - Grilled shrimp served over a bed of fresh cucumber salad
Tuna Poke Bowl- Tuna marinated in soy sauce, and sesame oil, served over a
bed of jasmine rice, accompanied edamame beans, avocado, radishes, mango,
cucumber, sesame seeds, drizzled with an Asian dressing
Caribbean Chicken Salad - Chicken, grapes, thin sliced mango, avocado and
spices served atop a bed of local greens served with freshly baked baguette
Curry Bowl - Chickpea Spinach Tomato Curry bowl served over jasmine rice,
with pita bread
COCKTAIL HOUR SNACKS
Homemade hummus with colorful vegetables strips
Charcuterie board
Homemade salsa & guacamole with chips
Tzatziki with toasted tortilla triangles
Bruschetta bites
DINNER
Appetizers
Conch fritters with Caribbean dipping sauce
Tomato and basil soup with freshly baked baguette
Vietnamese Summer rolls with hoisin sauce
Lobster bisque and garlic crostini
Coconut shrimp with sweet chili sauce
Main course
Gochujang chicken served over jasmine rice, topped with toasted sesame
seeds. Served with an asian salad
Blackened Shrimp Tacos, served with red cabbage, chipotle aioli, avocado
crema on homemade flour tortillas with a side of fried plantains
Succulent Pork tenderloin, served with sweet potato purée and roasted
broccolini, drizzled with a honey garlic glaze
Sweet and spicy mahi mahi served over coconut rice with fresh avocado -
mango salsa
Fillet mignon served atop potato purée with roasted asparagus topped with a
rich red wine demi - glace
Dessert
Peach cobbler with ice cream
Key lime pie
Pannacotta with strawberries
Chocolate mousse
Cheesecake
DRINKS - a bar stocked to guest preference
| Season | 2 PAX | 3 PAX | 4 PAX |
|---|---|---|---|
| Summer 2024 | $19,000 | $20,000 | $21,000 |
| Winter 2024 to 2025 | $19,000 | $20,000 | $21,000 |
| Summer 2025 | $19,000 | $20,000 | $21,000 |
| Winter 2025 to 2026 | $19,000 | $20,000 | $21,000 |
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
GENERAL NOTES MINIMUM NIGHTS: 4
For 6 night charters, divide weekly rates by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X numbers of nights.
BAHAMIAN TAXES
RATES ARE PLUS 14% TAX (4% Bahamian tax and 10%VAT. Not subject to commission)
CHRISTNMAS / NEW YEARS: 7 night minimum
CHRISTMAS 2024 : 2-4 guests $24,000 (charter must end by December 27th)
NEW YEAR 2024 : 2-4 guests $24,000 (charter should not start before December 28th)
Please inquire for relocation fees to Abacos, Berry Islands, lower Exumas
