Inez V
Inez, our OUTREMER 52, is already an exceptional 52-foot performance catamaran and is the icon of the legendary French Outremer range. Thanks to groundbreaking engineering and proven blue-water pedigree, this boat features cleverly designed spaces that balance comfort with performance—a rare feat on a catamaran this capable. ---PARADISE LOCATION--- We sail in the stunning Abaco Islands, easily accessible with regular, affordable, and quick flights from the US. You'll be blown away by the beauty found here both above and below the water, with pristine white sand beaches, vibrant coral reefs, and world-class fishing. Local restaurants from fun to fancy make this a truly unforgettable destination. ---THREE EPIC EXPERIENCES--- The Holiday - Kick back, relax, and enjoy paradise while your captain and chef take care of you from start to finish. This is cruising at its finest with zero stress and maximum indulgence. Learn the Ropes - Performance catamarans are getting more popular every year—come get some helm time on an Outremer and see what all the fuss is about, you will love it! Our certified instructors provide custom coaching tailored to whatever skills you want to master. Get Certified - Earn your American Sailing Association certifications learning from world-class instructors who have sailed and taught all over the globe with multiple ocean crossings under their belts. Their experience is second to none and will help you quickly build confidence on these incredible performance machines. ---DREAM EXPERIENCE--- We pride ourselves on friendly instruction mixed with gourmet food onboard and a healthy dose of adventure on shore and in the water. With all-inclusive trips and an optional onboard chef, there's no reason to rough it during your sailing adventure! Don't settle for an ordinary charter when you can live the dream with Vagabonde Adventures, where legendary yachts and unforgettable experiences come together!
| Accommodations | |
|---|---|
| Cabins: | 3 |
| Queen: | 2 |
| Single Cabins: | 1 |
| Showers: | 2 |
| Electric Heads: | 2 |
| Engine Details | |
|---|---|
| - | |
| Fuel Consumption: | - |
| Cruising Speed: | 7 |
| Max Speed: | 20+US Gall/Hr |
| Details | |
|---|---|
| Type: | Cat |
| Beam: | 26 Feet |
| Draft: | 3.5 Feet |
| Pax: | 6 |
| YearBuilt: | 2023 |
| Builder: | Outremer |
| JetSkis: | No |
| Flag: | Canada |
| SatTv: | No |
| Jacuzzi: | No |
| A/C: | At Dock |
| Locations | |
|---|---|
| Winter Area: | Bahamas |
| Summer Area: | Bahamas |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | No |
| Salon Stereo: | Yes |
| Sat Tv: | - |
| Camcorder: | - |
| Books: | Yes |
| Board Games: | Yes |
| Deck Shower: | Yes |
| Water Maker: | Yes |
| Special Diets: | Yes |
| Kosher: | Inq |
| BBQ: | Yes |
| Minimum Age: | 2 |
| Inverter: | Yes |
| Voltages: | - |
| Water Maker: | Yes |
| Ice Maker: | No |
| Sailing Instructions: | No |
| Internet Access: | Onboard WIFI |
| Hairdryers: | No |
| Guests Smokes: | On back sugarscoops |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Hammock: | No |
| Water Sports | |
|---|---|
| Dinghy size: | Yes |
| Dinghy hp: | 20 |
| Water Skis Adult: | No |
| Water Skis Kids: | No |
| Jet Skis: | No |
| Kneeboard: | No |
| Windsurfer: | No |
| Snorkel Gear: | 6 |
| Tube: | No |
| Scurfer: | No |
| Wake Board: | No |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | No |
| Floating Mats: | No |
| Swim Platform: | No |
| Boarding Ladder (Loc/Type): | On Stern |
| Sailing Dinghy: | No |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | Rods |
| Rods: | 1 |
Jack's sailing career began when he crossed the Atlantic aboard the original La Vagabonde monohull with his cousin Riley and Elayna, who had just launched the now ultra-popular YouTube channel 'Sailing La Vagabonde'. Jack pursued professional certifications, completing his Yachtmaster qualifications in England and working as a skipper for a major flotilla company before transitioning to instruction, where he found his calling.
After gaining experience in the charter industry across multiple continents, Jack founded Vagabonde Adventures. His teaching philosophy centers on maximizing hands-on experience for his students and guests. Jack is passionate about coaching sailors of all levels and consistently works to extract the best performance from both crew and vessel.
Whether sailing across Atlantic passage or leading snorkeling excursions, Jack combines technical expertise with an enthusiasm for sharing his knowledge. His background, from first getting on the helm in his 20s to now becoming an award-winning sailing instructor, gives him a unique perspective on helping others discover their own sailing journey.
Along with Jack we have an amazing group of professional captains you may be lucky enough to sail with.
*PLEASE NOTE THAT THIS IS A SAMPLE MENU - IF YOU CHOOSE TO ADD A CHEF FOR AN ADDITIONAL COST, THEIR DISHES MAY VARY
MENU
BREAKAST
All breakfasts are served with fresh local fruit, coffee, tea and juice
Zucchini fritters topped with crispy bacon, smashed avocado, and poached eggs and a dash of chipotle creme
Lemon mascarpone blueberry pancakes drizzled with raspberry compote and topped with fresh whipped cream and blueberries
Shakshuka topped with freshly sliced avocado and feta cheese
Almond joy overnight oats topped with toasted nuts, flakey coconut and dark carob chips
LUNCH
Caramelized chickpeas and slivered almond with feta and apple salad tossed with homemade honey dijon dressing
Buddha bowl with quinoa, roasted sweet potatoes, kale and a green goddess dressing
Maryland style crab cakes with homemade remoulade sauce
Bang bang shrimp tacos on warm corn tortillas topped with avocado, mango, purple cabbage, spicy mayo, and fresh pico de gallo
Fresh ahi tuna poke stacks with arugula rice base topped with seaweed salad, shredded vegetables and tossed in a honey sesame ginger dressing
APPETIZER
Mixed Italian charcuterie board with salami, prosciutto, grapes, a spread of breads and crackers, honey and jam, pears, apples and olives
Tomato basil bruschetta and grilled halloumi on top of toasted french bread brushed with olive oil
Goat cheese, acorn squash, crispy prosciutto with a balsamic glaze on crackers and phyllo dough cups with brie cheese and raspberry jam
Fresh spring rolls with rice noodles, tofu, avocado, herbs, and mango - paired with peanut sauce for dipping
DINNER
Butternut squash risotto with fresh scallops, crispy sage, shitake mushrooms and mandolin zucchini
Jerk spiced Mahi Mahi over coconut rice with mango salsa and a bell pepper curry sauce
Honey soy chicken thighs over leek puree with balsamic brussel sprouts
Orzo topped with sautéed summer squash, chickpeas and zucchini with butter garlic prawns all on top of fresh lemon dill yogurt and grilled halloumi
Homemade lobster bisque with toasted croutons, pine nuts, sauteed leeks and chunks of fresh lobster
DESSERT
Almond flour dark chocolate sea salt tart
Lemon curd baked filo dough cups topped with fresh mint and raspberries
Frozen berry yogurt bars
Hazelnut butter and coffee meringues
Lemon pistachio cake with raspberry coulis
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX | 9 PAX | 10 PAX | 11 PAX | 12 PAX |
|---|---|---|---|---|---|---|---|---|---|---|---|
| Winter 2025 to 2026 | $22,950 | $23,450 | $23,950 | $24,450 | $24,950 | ||||||
| Summer 2026 | $22,950 | $23,450 | $23,950 | $24,450 | $24,950 | ||||||
| Winter 2026 to 2027 | $22,950 | $23,450 | $23,950 | $24,450 | $24,950 | ||||||
| Summer 2027 | $22,950 | $23,450 | $23,950 | $24,450 | $24,950 |
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 FOR CAPTAIN ONLY - addition of professional chef for $2,550 per charter
GUEST PAX: 6
SLEEP ABOARD: 1/2 the daily rate. Dinner ashore at the client's expense. Includes; boarding after 4pm, welcome cocktail and breakfast the next morning, and early start the next day.
CABIN CONFIGURATION: 2 queen cabins. 1 double cabin. Port Sbd cabin shares head with Crew Cabin (Port Foreward)
CERTIFICATIONS: Captain is certified to train and issue American Sailing certifications (ASA) 101-114. Inquire for more info, additional fees applied
HOLIDAY RATES:
CHRISTMAS: Flat Rate $26,250 (+ 14% Bahamian Charter Tax). Must end by Dec 26th, 2026
NEW YEARS: Flat Rate $26,250 (+ 14% Bahamian Charter Tax). Must begin no sooner than Dec 27th, 2026
DIVING: Rendezvous diving available
EMBARKATION: 3PM Sundays
DISEMBARKATION: 10AM Saturdays
TURN AROUNDS: 24 Hour
ALL-INCLUSIVE RATE INCLUDES:
-Meals & Beverages onboard - 6 breakfasts, 6 lunches, and 2 dinners prepared family-style on board (shared cooking duties unless a professional chef is added for $2,550 extra)
-Fuel
-Mooring fees
-Private Yacht & Service of the crew (captain, chef if added)
-Insurance for the yacht and the passengers (civil liability)
-Accommodation in private cabins with bedding, towels, and beach towels.
WATER TOYS ONBOARD:
- Noodles
- Snorkel gear
- Beach games
- Fishing rod
NOT INCLUDED:
- CREW GRATUITY: It is customary to tip your crew at the end of your charter. The amount you leave is totally at your discretion and should be based on the level of service provided. The suggested gratuity is 15-20% of the total charter fee.
- 14% Bahamian Charter Tax
- ON SHORE MEALS / DRINKS
- ON BOARD ALCOHOLIC BEVERAGES
- CHEF: Optional onboard chef — available for $2,550 per week, subject to availability
- TRAVEL TO/FROM AIRPORT: Marsh Harbor (MHH) and any associated transfers
- TRAVEL INSURANCE
X
Available
X
Booked
X
Hold
X
Unavailable
- : Cat
- : 26 Feet
- : 3.5 Feet
- : 6
- : 2023
- : Outremer
- : 7
- : 20+
- : No
- : No
- : Yacht offers Rendezvous Diving only
- : Jack Karger
- : Canada
- : No
| Accommodations | |
|---|---|
| Cabins: | 3 |
| Queen: | 2 |
| Single Cabins: | 1 |
| Showers: | 2 |
| Wash Basins: | 2 |
| Heads: | 2 |
| Electric Heads: | 2 |
| Engine Details | |
|---|---|
| - | |
| Fuel Consumption: | - |
| Cruising Speed: | 7 |
| Max Speed: | 20+US Gall/Hr |
| Details | |
|---|---|
| Refit: | - |
| Helipad: | No |
| Jacuzzi: | No |
| A/C: | At Dock |
| Locations | |
|---|---|
| Winter Area: | Bahamas |
| Summer Area: | Bahamas |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | No |
| Salon Stereo: | Yes |
| Sat Tv: | - |
| # of Videos: | - |
| # DVDs/Movies: | - |
| # CD's: | Yes |
| Camcorder: | - |
| Books: | Yes |
| Board Games: | Yes |
| Sun Awning: | Yes |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Water Maker: | Yes |
| Special Diets: | Yes |
| Kosher: | Inq |
| BBQ: | Yes |
| # Dine In: | - |
| Minimum Age: | 2 |
| Generator: | None |
| Inverter: | Yes |
| Voltages: | - |
| Water Maker: | Yes |
| Water Cap: | - |
| Ice Maker: | No |
| Sailing Instructions: | No |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Yes |
| Nude: | Inq |
| Hairdryers: | No |
| # Port Hatches: | - |
| Guests Smokes: | On back sugarscoops |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | - |
| Children Ok: | Yes |
| Hammock: | No |
| Windscoops: | - |
| Water Sports | |
|---|---|
| Dinghy size: | Yes |
| Dinghy hp: | 20 |
| Dinghy # pax: | 8 |
| Water Skis Adult: | No |
| Water Skis Kids: | No |
| Jet Skis: | No |
| Wave Runners: | No |
| Kneeboard: | No |
| Windsurfer: | No |
| Snorkel Gear: | 6 |
| Tube: | No |
| Scurfer: | No |
| Wake Board: | No |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | No |
| Floating Mats: | No |
| Swim Platform: | No |
| Boarding Ladder (Loc/Type): | On Stern |
| Sailing Dinghy: | No |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | Rods |
| Rods: | 1 |
Jack's sailing career began when he crossed the Atlantic aboard the original La Vagabonde monohull with his cousin Riley and Elayna, who had just launched the now ultra-popular YouTube channel 'Sailing La Vagabonde'. Jack pursued professional certifications, completing his Yachtmaster qualifications in England and working as a skipper for a major flotilla company before transitioning to instruction, where he found his calling.
After gaining experience in the charter industry across multiple continents, Jack founded Vagabonde Adventures. His teaching philosophy centers on maximizing hands-on experience for his students and guests. Jack is passionate about coaching sailors of all levels and consistently works to extract the best performance from both crew and vessel.
Whether sailing across Atlantic passage or leading snorkeling excursions, Jack combines technical expertise with an enthusiasm for sharing his knowledge. His background, from first getting on the helm in his 20s to now becoming an award-winning sailing instructor, gives him a unique perspective on helping others discover their own sailing journey.
Along with Jack we have an amazing group of professional captains you may be lucky enough to sail with.
*PLEASE NOTE THAT THIS IS A SAMPLE MENU - IF YOU CHOOSE TO ADD A CHEF FOR AN ADDITIONAL COST, THEIR DISHES MAY VARY
MENU
BREAKAST
All breakfasts are served with fresh local fruit, coffee, tea and juice
Zucchini fritters topped with crispy bacon, smashed avocado, and poached eggs and a dash of chipotle creme
Lemon mascarpone blueberry pancakes drizzled with raspberry compote and topped with fresh whipped cream and blueberries
Shakshuka topped with freshly sliced avocado and feta cheese
Almond joy overnight oats topped with toasted nuts, flakey coconut and dark carob chips
LUNCH
Caramelized chickpeas and slivered almond with feta and apple salad tossed with homemade honey dijon dressing
Buddha bowl with quinoa, roasted sweet potatoes, kale and a green goddess dressing
Maryland style crab cakes with homemade remoulade sauce
Bang bang shrimp tacos on warm corn tortillas topped with avocado, mango, purple cabbage, spicy mayo, and fresh pico de gallo
Fresh ahi tuna poke stacks with arugula rice base topped with seaweed salad, shredded vegetables and tossed in a honey sesame ginger dressing
APPETIZER
Mixed Italian charcuterie board with salami, prosciutto, grapes, a spread of breads and crackers, honey and jam, pears, apples and olives
Tomato basil bruschetta and grilled halloumi on top of toasted french bread brushed with olive oil
Goat cheese, acorn squash, crispy prosciutto with a balsamic glaze on crackers and phyllo dough cups with brie cheese and raspberry jam
Fresh spring rolls with rice noodles, tofu, avocado, herbs, and mango - paired with peanut sauce for dipping
DINNER
Butternut squash risotto with fresh scallops, crispy sage, shitake mushrooms and mandolin zucchini
Jerk spiced Mahi Mahi over coconut rice with mango salsa and a bell pepper curry sauce
Honey soy chicken thighs over leek puree with balsamic brussel sprouts
Orzo topped with sautéed summer squash, chickpeas and zucchini with butter garlic prawns all on top of fresh lemon dill yogurt and grilled halloumi
Homemade lobster bisque with toasted croutons, pine nuts, sauteed leeks and chunks of fresh lobster
DESSERT
Almond flour dark chocolate sea salt tart
Lemon curd baked filo dough cups topped with fresh mint and raspberries
Frozen berry yogurt bars
Hazelnut butter and coffee meringues
Lemon pistachio cake with raspberry coulis
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX |
|---|---|---|---|---|---|
| Winter 2025 to 2026 | $22,950 | $23,450 | $23,950 | $24,450 | $24,950 |
| Summer 2026 | $22,950 | $23,450 | $23,950 | $24,450 | $24,950 |
| Winter 2026 to 2027 | $22,950 | $23,450 | $23,950 | $24,450 | $24,950 |
| Summer 2027 | $22,950 | $23,450 | $23,950 | $24,450 | $24,950 |
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 FOR CAPTAIN ONLY - addition of professional chef for $2,550 per charter
GUEST PAX: 6
SLEEP ABOARD: 1/2 the daily rate. Dinner ashore at the client's expense. Includes; boarding after 4pm, welcome cocktail and breakfast the next morning, and early start the next day.
CABIN CONFIGURATION: 2 queen cabins. 1 double cabin. Port Sbd cabin shares head with Crew Cabin (Port Foreward)
CERTIFICATIONS: Captain is certified to train and issue American Sailing certifications (ASA) 101-114. Inquire for more info, additional fees applied
HOLIDAY RATES:
CHRISTMAS: Flat Rate $26,250 (+ 14% Bahamian Charter Tax). Must end by Dec 26th, 2026
NEW YEARS: Flat Rate $26,250 (+ 14% Bahamian Charter Tax). Must begin no sooner than Dec 27th, 2026
DIVING: Rendezvous diving available
EMBARKATION: 3PM Sundays
DISEMBARKATION: 10AM Saturdays
TURN AROUNDS: 24 Hour
ALL-INCLUSIVE RATE INCLUDES:
-Meals & Beverages onboard - 6 breakfasts, 6 lunches, and 2 dinners prepared family-style on board (shared cooking duties unless a professional chef is added for $2,550 extra)
-Fuel
-Mooring fees
-Private Yacht & Service of the crew (captain, chef if added)
-Insurance for the yacht and the passengers (civil liability)
-Accommodation in private cabins with bedding, towels, and beach towels.
WATER TOYS ONBOARD:
- Noodles
- Snorkel gear
- Beach games
- Fishing rod
NOT INCLUDED:
- CREW GRATUITY: It is customary to tip your crew at the end of your charter. The amount you leave is totally at your discretion and should be based on the level of service provided. The suggested gratuity is 15-20% of the total charter fee.
- 14% Bahamian Charter Tax
- ON SHORE MEALS / DRINKS
- ON BOARD ALCOHOLIC BEVERAGES
- CHEF: Optional onboard chef — available for $2,550 per week, subject to availability
- TRAVEL TO/FROM AIRPORT: Marsh Harbor (MHH) and any associated transfers
- TRAVEL INSURANCE
