MAGIC TUTCH
The Hunt Ocean Series 80 motor yacht Magic Tutch was designed by Hunt Yachts, with her sleek exterior design by Raymond Hunt. She underwent a comprehensive refit in 2022, ensuring she remains in immaculate condition. Designed for comfort and style, Magic Tutch accommodates up to seven guests in four elegant suites: a full-beam King Master Suite, a Queen VIP Stateroom, a Double Twin Cabin all featuring ensuite facilities and a Single Twin Cabin. A professional crew of two is on hand to provide a seamless and indulgent yachting experience. The spacious open-plan saloon aboard MAGIC TUTCH is warm and inviting, framed by beautifully varnished teak cabinetry and a softly lit teak staircase that sweeps up to the flybridge. Plush seating wraps the room, creating an effortless flow for conversation, while a marble-topped breakfast bar with swing-out stools offers the perfect perch for morning coffee or evening cocktails. The intimate dining area features sleek high-gloss cabinetry and a decorative dining table with a leaf insert, comfortably seating up to four guests with a mix of director-style chairs and contemporary leather cube stools. Outdoors, guests can savor alfresco meals on the aft deck beneath the shelter of the hardtop shade—an ideal spot for lingering over lunch with sea breezes drifting by. Above, the cozy flybridge invites relaxation with deep blue Sunbrella cushions, varnished teak trim, a barbecue for casual grilling, and sun loungers positioned for soaking in panoramic views.
MASTER SUITE, FORWARD; VIP SUITE, AFT; DOUBLE TWIN, MIDSHIP; SINGLE TWIN, MIDSHIP, Three ensuite Cabins
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | 1 |
| Single Cabins: | 1 |
| Showers: | 3 |
| Electric Heads: | 3 |
| Engine Details | |
|---|---|
| RR-220MTU10V2000-M94-DIESEL 2--NORTHERN LIGHTS 25KW | |
| Fuel Consumption: | 90-190 |
| Cruising Speed: | 29 KTS |
| Max Speed: | - |
| Details | |
|---|---|
| Type: | Power |
| Beam: | 20 Feet |
| Draft: | 4 Feet |
| Pax: | 7 |
| Refit: | VARIES |
| YearBuilt: | 2016 |
| Builder: | Hunt |
| Engines: | RR-220MTU10V2000-M94-DIESEL 2--NORTHERN LIGHTS 25KW |
| Flag: | United States |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Bahamas |
| Summer Area: | USA - New England |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | - |
| Camcorder: | - |
| Books: | - |
| Board Games: | - |
| Deck Shower: | - |
| Water Maker: | YES |
| Special Diets: | Inq |
| Kosher: | No |
| BBQ: | Yes |
| Minimum Age: | - |
| Inverter: | - |
| Voltages: | - |
| Water Maker: | YES |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | - |
| Hairdryers: | Yes |
| Guests Smokes: | - |
| Crew Smokes: | Inq |
| Pets Aboard: | No |
| Hammock: | - |
| Water Sports | |
|---|---|
| Dinghy size: | 16' INFLATABLE |
| Dinghy hp: | 85 |
| Water Skis Adult: | - |
| Water Skis Kids: | - |
| Jet Skis: | - |
| Kneeboard: | - |
| Windsurfer: | - |
| Snorkel Gear: | - |
| Tube: | - |
| Scurfer: | - |
| Wake Board: | - |
| Kayaks 1 Pax: | - |
| Kayaks (2 Pax): | - |
| Floating Mats: | - |
| Swim Platform: | Yes |
| Boarding Ladder (Loc/Type): | - |
| Sailing Dinghy: | - |
| Beach Games: | - |
| Fishing Gear: | - |
| Gear Type: | - |
| Rods: | - |
CHEF JACKI LANE
Jacki is a versatile yacht chef and personal trainer known for creating exceptional meals tailored to both taste and lifestyle. Whether it’s elevated comfort food, Blue Zone–inspired healthy cuisine, or fitness-focused, macro-balanced dishes, Jacki brings creativity and precision to every plate. Her menus are thoughtfully crafted around the freshest local ingredients available at each destination, ensuring a dynamic and seasonal dining experience. Collaborative by nature, she welcomes guest feedback and ideas, making every meal both personalized and memorable
Jacki Lane is a Gym Owner, Personal Trainer and Health Coach in Newport, Rhode Island.
From growing up in an Italian food, home cooking household, to working at fine dining restaurants in high-end vacation towns like Newport, RI and Stowe, Vermont, to spending adult years help clients eat for either overall health or weight loss ~ she has developed a passion for cooking and service that compliments her health, fitness, and yacht charter lifestyle. "It's a dream to be able to help charter guests either enjoy decadent, comfort food vacation meals or healthy, nutritious options while on their charter. Whatever the guests are in the mood for I'm thrilled to create!"
She has published a macro correct weight loss cook book "Goal Weight 130" and is an award winning fitness studio owner, operator and trainer. "I think what makes me special enough to win awards is that I know that creating the best plan for a group - whether it's my staff, a workout group or a charter group - takes feedback from all, consideration of all, and ability to make timely decisions that work uniformly for all -- with a smile of course!"
Jacki has created a fitness community in Newport, RI and Palm Beach, FL and is thrilled to bring her passion for fitness, food and FUN to her charters around New England and the Carribbean!
FEBRUARY/MARCH VACATION WEEK MENU
2/26 Nassau: Arrival Group 1: Happy Birthday Dan!
Appetizers upon request: Crabbies, Veggie Tray & Cheese Board.
Dinner out 7:30 p.m.
2/27 Highbourne: Brunch Group 1
Spinach & Feta, Bacon & Cheddar and Ham & Gruyere Egg Quesadillas
Shrimp Cocktail
Deviled Egg Selection
Parsley Garlic Homefried Potatoes
Dinner out 7:30 p.m.
2/28 Compass: Dinner Group 1
Scallop/Bacon & Tuna Tartare Appetizers
Brie Basil Pasta with Sauteed New England Lobster
Caprese Salad over Mixed Greens
Brunch Out Time TBD
3/1 Emerald: Brunch Group 1
Smoked Salmon and Egg & Cheese Bagel Sandwich Selection
Side of Bacon & Ham
Fresh Fruit Tray
Guests Switch
Dinner out 7:30 p.m.
3/1 Emerald: Appetizers Group 2
Shrimp Cocktail
Crabbies
Asian Dumplings and/or Artichoke Dip & Crackers
3/2 Staniel: Dinner Group 2
Charcuterie and/or Crab Avocado Tower Appetizers
Panseared/Baked Fresh Fish from Staniel Cay
Roasted Garlic Mashed Potatoes
Arugula Sunflower Salad with Shaved Parmesan and Cherry Tomatoes
3/3 Highbourne: Brunch Group 2
Freshly baked muffins & croissants
Fresh Fruit Selection
Egg Mini Quiche & Vegetable “Muffin” Selection
Side of Bacon & Sausage
3/4: Nassau: Brunch Group 2
Scrambled Eggs with Ham & Cheese
Egg White & Veggie Frittata
Smoked Salmon Platter
Homefried Potatoes
HOLIDAY WEEK MENU
12/26 - HURRICANE HOLE OR LYFORD CAY
Lunch
Rotisserie Chicken Salad, Turkey, or Tuna Salad Mini Croissant Sandwiches
Selection of Chips & Pickles
Cocktail Hour Apps
Charcuterie Board Spread
Dinner
Out - Hurricane Hole
12/27 - COMPASS
Breakfast
Deviled Eggs, Bacon & Fruit Plate
Croissants/Muffins
Lunch
Burrata Avocado Proscuitto or Grilled Chicken Salads with Feta
Pita Crisps
Cocktail Hour Apps
Shrimp Cocktail, Veggies & Dip
Dinner Onboard
Filet,, Shrimp Pesto Pasta, Arugula Parm & Cherry Tomato Salad with Garlic Bread
12/28 - GEORGETOWN
Breakfast
Egg Quesadillas, Breakfast Sausages, Fruit Plate
Lunch
Greek Snack Plate for Lettuce Wraps: Hummus, Chicken, Veggies
Pickles on the side
Cocktail Hour Apps
Artichoke Dip & Crabbies
Dinner
Out
12/29 - GEORGETOWN
Breakfast
Eggs Benedict or Egg Sandwiches, Fruit Plate
Lunch
Grilled Panini Spread - Cheese & Tomato, Roast Beef & Boursin, Chicken Caprese
Cocktail Hour Snacks
Guacamole, Salsa & Chips
Dinner
Out
12/30 - Tutchers Depart
Breakfast
Yogurt Parfaits, Muffins
Backup Dinner Ingredients Onboard
Turkey Meatballs, Gnocchi, Caesar Salad
| 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
- : Power
- : 20 Feet
- : 4 Feet
- : 7
- : VARIES
- : 2016
- : Hunt
- : 29 KTS
- : RR-220MTU10V2000-M94-DIESEL 2--NORTHERN LIGHTS 25KW
- : Yacht offers Rendezvous Diving only
- : Chris Lane
- : United States
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | 1 |
| Single Cabins: | 1 |
| Showers: | 3 |
| Wash Basins: | - |
| Heads: | - |
| Electric Heads: | 3 |
| Engine Details | |
|---|---|
| RR-220MTU10V2000-M94-DIESEL 2--NORTHERN LIGHTS 25KW | |
| Fuel Consumption: | 90-190 |
| Cruising Speed: | 29 KTS |
| Max Speed: | - |
| Details | |
|---|---|
| Refit: | VARIES |
| Helipad: | No |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Bahamas |
| Summer Area: | USA - New England |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | - |
| # of Videos: | - |
| # DVDs/Movies: | Yes |
| # CD's: | - |
| Camcorder: | - |
| Books: | - |
| Board Games: | - |
| Sun Awning: | - |
| Deck Shower: | - |
| Bimini: | - |
| Water Maker: | YES |
| Special Diets: | Inq |
| Kosher: | No |
| BBQ: | Yes |
| # Dine In: | - |
| Minimum Age: | - |
| Generator: | 2--NORTHERN LIGHTS 25KW |
| Inverter: | - |
| Voltages: | - |
| Water Maker: | YES |
| Water Cap: | - |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | - |
| Gay Charters: | No |
| Nude: | No |
| Hairdryers: | Yes |
| # Port Hatches: | - |
| Guests Smokes: | - |
| Crew Smokes: | Inq |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | - |
| Children Ok: | - |
| Hammock: | - |
| Windscoops: | - |
| Water Sports | |
|---|---|
| Dinghy size: | 16' INFLATABLE |
| Dinghy hp: | 85 |
| Dinghy # pax: | - |
| Water Skis Adult: | - |
| Water Skis Kids: | - |
| Jet Skis: | - |
| Wave Runners: | - |
| Kneeboard: | - |
| Windsurfer: | - |
| Snorkel Gear: | - |
| Tube: | - |
| Scurfer: | - |
| Wake Board: | - |
| Kayaks 1 Pax: | - |
| Kayaks (2 Pax): | - |
| Floating Mats: | - |
| Swim Platform: | Yes |
| Boarding Ladder (Loc/Type): | - |
| Sailing Dinghy: | - |
| Beach Games: | - |
| Fishing Gear: | - |
| Gear Type: | - |
| Rods: | - |
CHEF JACKI LANE
Jacki is a versatile yacht chef and personal trainer known for creating exceptional meals tailored to both taste and lifestyle. Whether it’s elevated comfort food, Blue Zone–inspired healthy cuisine, or fitness-focused, macro-balanced dishes, Jacki brings creativity and precision to every plate. Her menus are thoughtfully crafted around the freshest local ingredients available at each destination, ensuring a dynamic and seasonal dining experience. Collaborative by nature, she welcomes guest feedback and ideas, making every meal both personalized and memorable
Jacki Lane is a Gym Owner, Personal Trainer and Health Coach in Newport, Rhode Island.
From growing up in an Italian food, home cooking household, to working at fine dining restaurants in high-end vacation towns like Newport, RI and Stowe, Vermont, to spending adult years help clients eat for either overall health or weight loss ~ she has developed a passion for cooking and service that compliments her health, fitness, and yacht charter lifestyle. "It's a dream to be able to help charter guests either enjoy decadent, comfort food vacation meals or healthy, nutritious options while on their charter. Whatever the guests are in the mood for I'm thrilled to create!"
She has published a macro correct weight loss cook book "Goal Weight 130" and is an award winning fitness studio owner, operator and trainer. "I think what makes me special enough to win awards is that I know that creating the best plan for a group - whether it's my staff, a workout group or a charter group - takes feedback from all, consideration of all, and ability to make timely decisions that work uniformly for all -- with a smile of course!"
Jacki has created a fitness community in Newport, RI and Palm Beach, FL and is thrilled to bring her passion for fitness, food and FUN to her charters around New England and the Carribbean!
FEBRUARY/MARCH VACATION WEEK MENU
2/26 Nassau: Arrival Group 1: Happy Birthday Dan!
Appetizers upon request: Crabbies, Veggie Tray & Cheese Board.
Dinner out 7:30 p.m.
2/27 Highbourne: Brunch Group 1
Spinach & Feta, Bacon & Cheddar and Ham & Gruyere Egg Quesadillas
Shrimp Cocktail
Deviled Egg Selection
Parsley Garlic Homefried Potatoes
Dinner out 7:30 p.m.
2/28 Compass: Dinner Group 1
Scallop/Bacon & Tuna Tartare Appetizers
Brie Basil Pasta with Sauteed New England Lobster
Caprese Salad over Mixed Greens
Brunch Out Time TBD
3/1 Emerald: Brunch Group 1
Smoked Salmon and Egg & Cheese Bagel Sandwich Selection
Side of Bacon & Ham
Fresh Fruit Tray
Guests Switch
Dinner out 7:30 p.m.
3/1 Emerald: Appetizers Group 2
Shrimp Cocktail
Crabbies
Asian Dumplings and/or Artichoke Dip & Crackers
3/2 Staniel: Dinner Group 2
Charcuterie and/or Crab Avocado Tower Appetizers
Panseared/Baked Fresh Fish from Staniel Cay
Roasted Garlic Mashed Potatoes
Arugula Sunflower Salad with Shaved Parmesan and Cherry Tomatoes
3/3 Highbourne: Brunch Group 2
Freshly baked muffins & croissants
Fresh Fruit Selection
Egg Mini Quiche & Vegetable “Muffin” Selection
Side of Bacon & Sausage
3/4: Nassau: Brunch Group 2
Scrambled Eggs with Ham & Cheese
Egg White & Veggie Frittata
Smoked Salmon Platter
Homefried Potatoes
HOLIDAY WEEK MENU
12/26 - HURRICANE HOLE OR LYFORD CAY
Lunch
Rotisserie Chicken Salad, Turkey, or Tuna Salad Mini Croissant Sandwiches
Selection of Chips & Pickles
Cocktail Hour Apps
Charcuterie Board Spread
Dinner
Out - Hurricane Hole
12/27 - COMPASS
Breakfast
Deviled Eggs, Bacon & Fruit Plate
Croissants/Muffins
Lunch
Burrata Avocado Proscuitto or Grilled Chicken Salads with Feta
Pita Crisps
Cocktail Hour Apps
Shrimp Cocktail, Veggies & Dip
Dinner Onboard
Filet,, Shrimp Pesto Pasta, Arugula Parm & Cherry Tomato Salad with Garlic Bread
12/28 - GEORGETOWN
Breakfast
Egg Quesadillas, Breakfast Sausages, Fruit Plate
Lunch
Greek Snack Plate for Lettuce Wraps: Hummus, Chicken, Veggies
Pickles on the side
Cocktail Hour Apps
Artichoke Dip & Crabbies
Dinner
Out
12/29 - GEORGETOWN
Breakfast
Eggs Benedict or Egg Sandwiches, Fruit Plate
Lunch
Grilled Panini Spread - Cheese & Tomato, Roast Beef & Boursin, Chicken Caprese
Cocktail Hour Snacks
Guacamole, Salsa & Chips
Dinner
Out
12/30 - Tutchers Depart
Breakfast
Yogurt Parfaits, Muffins
Backup Dinner Ingredients Onboard
Turkey Meatballs, Gnocchi, Caesar Salad
| 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
