Madrigal V

$14,000 - $15,000 / WEEK

* It’s a pleasure to provide you information about our adventure charters in The Bahamas.   Kitesurfing in The Bahamas it’s a unique experience; with 700 islands and only 25 are inhabited, offering endless wild islands, white sand bars, off-shore flat water beaches, downwinders and much more. Join us and find the best kitesurfing spots and adventure onboard our luxury catamaran. Enjoy paddle boarding, swim with turtles, dolphins, manta rays and even swimming pigs! You can go fishing, find swells for surfing and sail between the magnificent islands, the options are endless! *

Lagoon 450 Madrigal V accommodates up to 7 guest in 3 queen size bed ensuite cabins and one forepeak for a children. Ideal for a family vacation.
In each cabin: A/C with individual control and plugs.
In each bathroom: bath towels and hand towels.

BUILT/REFIT
YEAR
2015
YACHT
LENGTH
45 Ft
NUMBER OF
CABINS
3
NUMBER OF
GUESTS
7
TOTAL
CREW
2
CHARGES
FROM
$14,000
Accommodations
Cabins: 3
Queen: 3
Single Cabins: 1
Showers: 3
Electric Heads: 3
Engine Details
-
Fuel Consumption: -
Cruising Speed: 6
Max Speed: 8US Gall/Hr
Details
Type: Cat
Beam: 25,9 Feet
Draft: 4,3 Feet
Pax: 7
YearBuilt: 2015
Builder: Lagoon
JetSkis: No
Flag: Spanish
RegNum: 416621
Jacuzzi: No
A/C: Full
Locations
Winter Area: Bahamas
Summer Area: -
Pick Up Locations
Pref. Pick-up: -
Other Pick-up: -


Amenities
Salon Tv/VCR: -
Salon Stereo: Yes
Sat Tv: VHF
Camcorder: No
Books: -
Board Games: -
Deck Shower: Yes
Water Maker: Yes
Special Diets: Inq
Kosher: Inq
BBQ: -
Minimum Age: None
Inverter: Yes
Voltages: Euro - 220/24hz (also 12 Volt)
Water Maker: Yes
Ice Maker: -
Sailing Instructions: No
Internet Access: Onboard WIFI
Hairdryers: -
Guests Smokes: Yes
Crew Smokes: No
Pets Aboard: No
Hammock: -
Water Sports
Dinghy size: 3m
Dinghy hp: 25
Water Skis Adult: No
Water Skis Kids: No
Jet Skis: No
Kneeboard: No
Windsurfer: No
Snorkel Gear: Yes
Tube: No
Scurfer: No
Wake Board: Yes
Kayaks 1 Pax: No
Kayaks (2 Pax): No
Floating Mats: No
Swim Platform: Yes
Boarding Ladder (Loc/Type): Yes (Aft Steps/Folding)
Sailing Dinghy: No
Beach Games: No
Fishing Gear: Yes
Gear Type: -
Rods: -
Captain
Aritz Belategi
Nation: Spanish
Born: 1984
Languages: English & Spanish.
Chef
Ashlyn Thatcher
Nation: USA
Born: 1993
Your Captain, Aritz lives for kitesurfing and loves to share his passion with his guests. After leaving Spain he has ventured all over the globe, exploring and searching for best kitesurfing destinations in the world. After working as a kitesurfing instructor on 4 different continents, he realizes that the best destinations are accessible only by boat. Fast forward through building his own wooden boat in the Philippines, to 5 ocean crossing and he found himself here, in the Bahamas. The land of turquoise waters and constant tradewinds, Aritz lives his life, doing what he loves in an area he knows like the back of his hand. Come join him for snorkeling, swimming with the pigs, diving and searching for sunken airplanes and of course some world class kiting. With Aritz, you are in for an adventure of a lifetime!

Your Chef, Ashlyn has been cooking for 10 years and loves to combine her interests in food, boating, and traveling into a great experience aboard. She has worked on many yachts and in high-end kitchens around the world. She uses this professional background to create vibrant and nourishing foods to fuel your adventure, making memorable meals with our athletes in mind! Fresh bread for breakfast, picnics on the beach, tapas at happy hour, and 3-course dinners to finish your perfect day on the water. 

This team is here to provide you with an unforgettable trip and memorable experience.

BREAKFAST

Homemade cinnamon rolls with a seasonal
fruit platter, followed by creamy, farmers style
scrambled eggs, sausage and potatoes,
mushrooms, caramelized onions and bell peppers.

Slices of lemon loaf with a fresh fruit salad
followed by ham, aged cheddar, roasted red
peppers and egg sandwiched between a toasted
english muffin and served with home fries.

Freshly baked berry muffins served with an
assortment of fruits and followed by
classic Eggs Benedict with perfectly
poached eggs and a side of avocado.

Crispy, buttery apple marzipan Bear Claws
with fresh fruits, followed by Lox bagels
with smoked salmon, cream cheese,
tomato and  finely sliced red onion.

Chia seed pudding with cinnamon baked apples
followed by spiced sweet potato pancakes,
labna yogurt, honey and crushed walnuts.

Yogurt parfaits with lime & dates served
with a tropical fruit salad followed by
black bean omelettes filled with queso fresco,
avocado and cherry tomatoes and
topped with cilantro.

A fresh fruit smoothies served with
crunchy French Toast crusted in
pumpkin, sunflower, and chia seeds,
topped with apple sausage & crispy bacon
and drizzle with Maple syrup.

LUNCH

Fresh local fish, grilled with lemon and served
with crispy potato wedges, tarter dipping sauce,
homestyle coleslaw, pickles and a green salad
with a creamy lemon dressing.

Toasted baguettes filled with slices of steak,
mushroom, onion, green peppers and melted
Swiss cheese topped with horseradish aioli, served
with garlic potatoes and a green salad.

Hand tossed flatbread pizzas topped
with pepperoni, olives, feta, marinated bell
peppers, garlic, chili and melted fresh mozzarella
served with a garden salad and garlic knots.

Build your own Vietnamese Summer Rolls
with cold cooked prawns, bbq pork, tofu
assorted vegetables and greens, add some herbs with
a peanut or chili sauce and enjoy a green
papaya salad and rice noodle salad on the side.

Fish Tacos with local caught fish,
guacamole, lime black beans, slaw and
pickled vegetables, and a dollop of
chili sour cream served with papas bravas.

Thai Beef Salad with rice noodle tossed with
seared beef slices, sweet peas, cucumber,
carrot and fresh herbs topped with bean sprouts
and peanut and finished with a lime,
ginger and sesame dressing.

Pulled Pork Sandwiches with grilled pineapple,
purple slaw and pickled jalapeño with sour cream
and served with a potato salad and sea salt watermelon.

APPETIZERS

Seafood ceviche with coconut and orange, red
pepper, onion and cilantro served with corn chips.

Homemade hummus served with assorted fresh
vegetables, kalamata olives and feta pita breads.

Brie en croute, a whole brie round wrapped
in puff pastry and baked with rosemary
apples and drizzled with truffle honey.

Chef’s cheese board with assorted cold meats,
specialty cheeses, fresh fruits, whole nuts and
unique spreads, served with fresh breads and crackers.

Crispy potato skins topped with bacon bits,
avocado, parmesan and green onion.

Traditional Italian bruschetta with fresh
mozzarella, cherry tomatoes and garden basil,
patterned with balsamic reduction.

Deli pinwheels with herbed cream cheese,
salami, cucumber & sprouts

Deli pinwheels  with red pepper cream cheese,
hot capicola, marinated peppers & red onion.

Pigs in a blanket with spicy sausage wrapped in
puff pastry and a honey mustard dipping sauce.

Tempura vegetables with honey, soy and chili dipping sauce.

Lettuce wraps filled with marinated shrimp and
slaw with a ginger & sesame dressing.

Coconut shrimp with a mango & chili dipping sauce.

Hand made fried wontons & steamed dumplings.

Smoked salmon dip with grilled loaves.

Mushroom and Chèvre Toasts.

DINNER

Seared Red Snapper accompanied by tossed cauliflower
couscous with blackened corn and bell peppers, drizzled
with a roasted green onion oil and served with a
baby leaf salad with cherry tomatoes, mozzarella
fresca, farro, basil, balsamic reduction.

Surf and Turf with the chef’s choice cut, grilled to
perfection and accompanied with coconut prawns and
a creamy garlic sauce, crispy onion rings and roasted
baby potatoes, finished with delicate stalks of asparagus.

Coconut & lemongrass seafood curry with a vibrant
creamy broth, fresh local fish of the day, bell peppers,
snap peas and mushrooms over a jasmine rice
with grilled naan bread and a shaved cauliflower salad.

Crispy chicken roast served with a couscous pilaf, lemon
preserves and olives, with Mediterranean lentil samosas
and a marinated carrot salad with raisin, almond and orange.

Prime Rib  with au jus, Baked Potatoes with
a horseradish aioli, served with grilled broccolini with
parmesan, a cubed salad with cucumber, tomato
and red onion tossed in a creamy vinaigrette
and accompanied with Hawaiian rolls.

A Crab and shrimp Feast with corn on the cob,
Southern broccoli & orange slaw and finished
with fresh polenta bread and a honey butter.

Pork tenderloin stuffed with caramelized apples
& onions, rolled in bacon and served with Dijon
creamed brussel sprouts, lentils and an arugula
saladwith craisins, candied pecans and blue cheese
crumbles drenched in a vinaigrette.

DESSERT

Coconut Key Lime tarts served with a scoop of vanilla
ice cream and topped with candied lime rounds and
toasted coconut shavings.

Salted Caramel Pot De Creme with Chantilly
Cream and shortbread sandies.

Orange blossom rice pudding with dried citrus pieces,
rosewater jellies and grated, pistachio.

Ice Cream Cake with layers of dark chocolate cake,
cherry and pistachio with macerated fruits and nuts,
ice creams and a meringue frosting.

Dark chocolate profiteroles severed with homestyle
vanilla ice cream, black cherry and espresso.

Banana Fudge Sundaes with vanilla ice cream,
hot ganache, buttered rum bananas, shortbread crumble.

Matcha Green Tea Panna Cotta with
sugared ginger and sesame seed crunch.

***

PLEASE NOTE THAT ALCOHOLIC BEVERAGES ARE NOT INCLUDED.

Clients are welcome to bring their own. 

2019
* A spectacular trip! Worth Living! *
2019
* Just finished a one week charter with Aritz, our skipper! Had great fun week with my family that I will never forget. Aritz is very friendly and an experienced skipper who took us to some amazing places. Thank you and hope to charter again soon! *
March 2020
* Wow! Graham and I had a fantastic kiteboarding trip to the Bahamas! We had good winds every day and kited until we dropped. Aritzi, Captain of Kiteboard Cruises, and Ashlyn, our chef, really out did themselves. Aritz put us into kite spots that are off the radar. We could look 360º and maybe see one boat. Ashlyn put together Michelin rated menus and dishes. We will be back! *
Rates are All Inclusive
Season 2 PAX 3 PAX 4 PAX 5 PAX 6 PAX 7 PAX
Winter 2019 to 2020 $14,000 $14,000 $14,000 $14,500 $14,500 $15,000

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: 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
Caribbean All Inclusive EXCEPT ALCOHOLIC BEVERAGES
Clients are welcomed to bring their own.

PLEASE NOTE: The Owner & Captain prefer charters embarking on Saturday 5pm and disembarking on Saturday 9am. The Captain feels 100% capable and comfortable with sailing during the night, therefore (weather permitting) they aim to depart upon embarkation to the Exumas. Please inquiry for alternative dates/times.

For Christmas and New Years +15%

KITESURFING CLASSES (equipment included)
Beginner (Private) - $100/h
Beginner (Group) $70/h p.p.
Advanced(Private) - $120/h
Advanced (Group) $80/h p.p.

EQUIPMENT RENTAL (personal use)
Set of kiting gear - 1 Week - $475
(hydrofoil not incl. in weekly rental)

Hydrofoil - 3 Hours - $85
Waveboard - 3 Hours -$60

X

Available

X

Booked

X

Hold

X

Unavailable

  • : Cat
  • : 25,9 Feet
  • : 4,3 Feet
  • : 7
  • : 2015
  • : Lagoon
  • : 6
  • : 8
  • : No
  • : No
  • : Yacht offers Rendezvous Diving only
  • : Aritz Belategi
  • : Spanish
  • : 416621
Accommodations
Cabins: 3
Queen: 3
Single Cabins: 1
Showers: 3
Wash Basins: 3
Heads: 3
Electric Heads: 3
Engine Details
-
Fuel Consumption: -
Cruising Speed: 6
Max Speed: 8US Gall/Hr
Details
Refit: -
Helipad: No
Jacuzzi: No
A/C: Full
Locations
Winter Area: Bahamas
Summer Area: -
Pick Up Locations
Pref. Pick-up: -
Other Pick-up: -


Amenities
Salon Tv/VCR: -
Salon Stereo: Yes
Sat Tv: VHF
# of Videos: -
# DVDs/Movies: No
# CD's: -
Camcorder: No
Books: -
Board Games: -
Sun Awning: -
Deck Shower: Yes
Bimini: Yes
Water Maker: Yes
Special Diets: Inq
Kosher: Inq
BBQ: -
# Dine In: Yes
Minimum Age: None
Generator: Yes
Inverter: Yes
Voltages: Euro - 220/24hz (also 12 Volt)
Water Maker: Yes
Water Cap: 525L
Ice Maker: -
Sailing Instructions: No
Internet Access: Onboard WIFI
Gay Charters: Inq
Nude: Inq
Hairdryers: -
# Port Hatches: Many
Guests Smokes: Yes
Crew Smokes: No
Pets Aboard: No
Pet Type: -
Guest Pets: No
Children Ok: Yes
Hammock: -
Windscoops: -
Water Sports
Dinghy size: 3m
Dinghy hp: 25
Dinghy # pax: 6
Water Skis Adult: No
Water Skis Kids: No
Jet Skis: No
Wave Runners: No
Kneeboard: No
Windsurfer: No
Snorkel Gear: Yes
Tube: No
Scurfer: No
Wake Board: Yes
Kayaks 1 Pax: No
Kayaks (2 Pax): No
Floating Mats: No
Swim Platform: Yes
Boarding Ladder (Loc/Type): Yes (Aft Steps/Folding)
Sailing Dinghy: No
Beach Games: No
Fishing Gear: Yes
Gear Type: -
Rods: -
Captain
Aritz Belategi
Nation: Spanish
Born: 1984
Languages: English & Spanish.
Chef
Ashlyn Thatcher
Nation: USA
Born: 1993
Your Captain, Aritz lives for kitesurfing and loves to share his passion with his guests. After leaving Spain he has ventured all over the globe, exploring and searching for best kitesurfing destinations in the world. After working as a kitesurfing instructor on 4 different continents, he realizes that the best destinations are accessible only by boat. Fast forward through building his own wooden boat in the Philippines, to 5 ocean crossing and he found himself here, in the Bahamas. The land of turquoise waters and constant tradewinds, Aritz lives his life, doing what he loves in an area he knows like the back of his hand. Come join him for snorkeling, swimming with the pigs, diving and searching for sunken airplanes and of course some world class kiting. With Aritz, you are in for an adventure of a lifetime!

Your Chef, Ashlyn has been cooking for 10 years and loves to combine her interests in food, boating, and traveling into a great experience aboard. She has worked on many yachts and in high-end kitchens around the world. She uses this professional background to create vibrant and nourishing foods to fuel your adventure, making memorable meals with our athletes in mind! Fresh bread for breakfast, picnics on the beach, tapas at happy hour, and 3-course dinners to finish your perfect day on the water. 

This team is here to provide you with an unforgettable trip and memorable experience.

BREAKFAST

Homemade cinnamon rolls with a seasonal
fruit platter, followed by creamy, farmers style
scrambled eggs, sausage and potatoes,
mushrooms, caramelized onions and bell peppers.

Slices of lemon loaf with a fresh fruit salad
followed by ham, aged cheddar, roasted red
peppers and egg sandwiched between a toasted
english muffin and served with home fries.

Freshly baked berry muffins served with an
assortment of fruits and followed by
classic Eggs Benedict with perfectly
poached eggs and a side of avocado.

Crispy, buttery apple marzipan Bear Claws
with fresh fruits, followed by Lox bagels
with smoked salmon, cream cheese,
tomato and  finely sliced red onion.

Chia seed pudding with cinnamon baked apples
followed by spiced sweet potato pancakes,
labna yogurt, honey and crushed walnuts.

Yogurt parfaits with lime & dates served
with a tropical fruit salad followed by
black bean omelettes filled with queso fresco,
avocado and cherry tomatoes and
topped with cilantro.

A fresh fruit smoothies served with
crunchy French Toast crusted in
pumpkin, sunflower, and chia seeds,
topped with apple sausage & crispy bacon
and drizzle with Maple syrup.

LUNCH

Fresh local fish, grilled with lemon and served
with crispy potato wedges, tarter dipping sauce,
homestyle coleslaw, pickles and a green salad
with a creamy lemon dressing.

Toasted baguettes filled with slices of steak,
mushroom, onion, green peppers and melted
Swiss cheese topped with horseradish aioli, served
with garlic potatoes and a green salad.

Hand tossed flatbread pizzas topped
with pepperoni, olives, feta, marinated bell
peppers, garlic, chili and melted fresh mozzarella
served with a garden salad and garlic knots.

Build your own Vietnamese Summer Rolls
with cold cooked prawns, bbq pork, tofu
assorted vegetables and greens, add some herbs with
a peanut or chili sauce and enjoy a green
papaya salad and rice noodle salad on the side.

Fish Tacos with local caught fish,
guacamole, lime black beans, slaw and
pickled vegetables, and a dollop of
chili sour cream served with papas bravas.

Thai Beef Salad with rice noodle tossed with
seared beef slices, sweet peas, cucumber,
carrot and fresh herbs topped with bean sprouts
and peanut and finished with a lime,
ginger and sesame dressing.

Pulled Pork Sandwiches with grilled pineapple,
purple slaw and pickled jalapeño with sour cream
and served with a potato salad and sea salt watermelon.

APPETIZERS

Seafood ceviche with coconut and orange, red
pepper, onion and cilantro served with corn chips.

Homemade hummus served with assorted fresh
vegetables, kalamata olives and feta pita breads.

Brie en croute, a whole brie round wrapped
in puff pastry and baked with rosemary
apples and drizzled with truffle honey.

Chef’s cheese board with assorted cold meats,
specialty cheeses, fresh fruits, whole nuts and
unique spreads, served with fresh breads and crackers.

Crispy potato skins topped with bacon bits,
avocado, parmesan and green onion.

Traditional Italian bruschetta with fresh
mozzarella, cherry tomatoes and garden basil,
patterned with balsamic reduction.

Deli pinwheels with herbed cream cheese,
salami, cucumber & sprouts

Deli pinwheels  with red pepper cream cheese,
hot capicola, marinated peppers & red onion.

Pigs in a blanket with spicy sausage wrapped in
puff pastry and a honey mustard dipping sauce.

Tempura vegetables with honey, soy and chili dipping sauce.

Lettuce wraps filled with marinated shrimp and
slaw with a ginger & sesame dressing.

Coconut shrimp with a mango & chili dipping sauce.

Hand made fried wontons & steamed dumplings.

Smoked salmon dip with grilled loaves.

Mushroom and Chèvre Toasts.

DINNER

Seared Red Snapper accompanied by tossed cauliflower
couscous with blackened corn and bell peppers, drizzled
with a roasted green onion oil and served with a
baby leaf salad with cherry tomatoes, mozzarella
fresca, farro, basil, balsamic reduction.

Surf and Turf with the chef’s choice cut, grilled to
perfection and accompanied with coconut prawns and
a creamy garlic sauce, crispy onion rings and roasted
baby potatoes, finished with delicate stalks of asparagus.

Coconut & lemongrass seafood curry with a vibrant
creamy broth, fresh local fish of the day, bell peppers,
snap peas and mushrooms over a jasmine rice
with grilled naan bread and a shaved cauliflower salad.

Crispy chicken roast served with a couscous pilaf, lemon
preserves and olives, with Mediterranean lentil samosas
and a marinated carrot salad with raisin, almond and orange.

Prime Rib  with au jus, Baked Potatoes with
a horseradish aioli, served with grilled broccolini with
parmesan, a cubed salad with cucumber, tomato
and red onion tossed in a creamy vinaigrette
and accompanied with Hawaiian rolls.

A Crab and shrimp Feast with corn on the cob,
Southern broccoli & orange slaw and finished
with fresh polenta bread and a honey butter.

Pork tenderloin stuffed with caramelized apples
& onions, rolled in bacon and served with Dijon
creamed brussel sprouts, lentils and an arugula
saladwith craisins, candied pecans and blue cheese
crumbles drenched in a vinaigrette.

DESSERT

Coconut Key Lime tarts served with a scoop of vanilla
ice cream and topped with candied lime rounds and
toasted coconut shavings.

Salted Caramel Pot De Creme with Chantilly
Cream and shortbread sandies.

Orange blossom rice pudding with dried citrus pieces,
rosewater jellies and grated, pistachio.

Ice Cream Cake with layers of dark chocolate cake,
cherry and pistachio with macerated fruits and nuts,
ice creams and a meringue frosting.

Dark chocolate profiteroles severed with homestyle
vanilla ice cream, black cherry and espresso.

Banana Fudge Sundaes with vanilla ice cream,
hot ganache, buttered rum bananas, shortbread crumble.

Matcha Green Tea Panna Cotta with
sugared ginger and sesame seed crunch.

***

PLEASE NOTE THAT ALCOHOLIC BEVERAGES ARE NOT INCLUDED.

Clients are welcome to bring their own. 

2019
* A spectacular trip! Worth Living! *
2019
* Just finished a one week charter with Aritz, our skipper! Had great fun week with my family that I will never forget. Aritz is very friendly and an experienced skipper who took us to some amazing places. Thank you and hope to charter again soon! *
March 2020
* Wow! Graham and I had a fantastic kiteboarding trip to the Bahamas! We had good winds every day and kited until we dropped. Aritzi, Captain of Kiteboard Cruises, and Ashlyn, our chef, really out did themselves. Aritz put us into kite spots that are off the radar. We could look 360º and maybe see one boat. Ashlyn put together Michelin rated menus and dishes. We will be back! *
Rates are All Inclusive
Season 2 PAX 3 PAX 4 PAX 5 PAX 6 PAX 7 PAX
Winter 2019 to 2020 $14,000 $14,000 $14,000 $14,500 $14,500 $15,000

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: 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
Caribbean All Inclusive EXCEPT ALCOHOLIC BEVERAGES
Clients are welcomed to bring their own.

PLEASE NOTE: The Owner & Captain prefer charters embarking on Saturday 5pm and disembarking on Saturday 9am. The Captain feels 100% capable and comfortable with sailing during the night, therefore (weather permitting) they aim to depart upon embarkation to the Exumas. Please inquiry for alternative dates/times.

For Christmas and New Years +15%

KITESURFING CLASSES (equipment included)
Beginner (Private) - $100/h
Beginner (Group) $70/h p.p.
Advanced(Private) - $120/h
Advanced (Group) $80/h p.p.

EQUIPMENT RENTAL (personal use)
Set of kiting gear - 1 Week - $475
(hydrofoil not incl. in weekly rental)

Hydrofoil - 3 Hours - $85
Waveboard - 3 Hours -$60
CONTACT US