NOW OR NEVER
NOW OR NEVER
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | 2 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Electric Heads: | - |
| Engine Details | |
|---|---|
| 2 x MTU 16V2000 2 x Northern Lights 65kw | |
| Fuel Consumption: | 100 |
| Cruising Speed: | 21 Knots |
| Max Speed: | 24 KnotsUS Gall/Hr |
| Details | |
|---|---|
| Type: | Power |
| Beam: | 23.9 Feet |
| Draft: | 5.6 Feet |
| Pax: | 8 |
| Refit: | 2020 |
| YearBuilt: | 2010 |
| Builder: | Westport |
| Engines: | 2 x MTU 16V2000 2 x Northern Lights 65kw |
| JetSkis: | No |
| Flag: | USA |
| SatTv: | Directv |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Bahamas, USA - Florida East Coast |
| Summer Area: | Bahamas, USA - New England, USA - Florida East Coast |
| 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: | Yes |
| Water Maker: | - |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | Yes |
| Minimum Age: | - |
| Inverter: | - |
| Voltages: | - |
| Water Maker: | - |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Hairdryers: | Yes |
| Guests Smokes: | outside |
| Crew Smokes: | Inq |
| Pets Aboard: | Yes |
| Hammock: | - |
| Water Sports | |
|---|---|
| Dinghy size: | 2019 39' Yellowfin with triple 350hp + 18' Chittum Flats Boat |
| Dinghy hp: | - |
| Water Skis Adult: | Yes |
| Water Skis Kids: | - |
| Jet Skis: | No |
| Kneeboard: | - |
| Windsurfer: | - |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | - |
| Wake Board: | Yes |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | - |
| Floating Mats: | - |
| Swim Platform: | - |
| Boarding Ladder (Loc/Type): | - |
| Sailing Dinghy: | - |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | Offshore and Fly fishing |
| Rods: | - |
Vance was born is Huntington Beach California where he grew his passion of being on the water, fishing surfing and diving. He joined yachting eight years ago starting off in the engine room and then moving out on deck. Having sailed from as far east as Turkey to the Dry Tortugas and as far north as Boston and all throughout the Caribbean, he specialized in Northeast, Florida and Bahamas. While having experience in both private and charter his main goal is to insure everyone’s safety onboard while provide an unforgettable experience. During his free time, Vance enjoys fishing, surfing, spearfishing, hiking and yoga.
MATE KYLE LINEBERRY
Kyle is a 25-year-old yacht mate with nearly seven years of experience in the yachting industry. Originally from Virginia Beach, he grew up fishing, surfing, and spending as much time outdoors and on the water as possible. Kyle has worked extensively throughout the Bahamas and along the U.S. East Coast from Maine to Florida, building a strong foundation in deck operations, safety, and guest service. With a passion for fishing, hunting, surfing, and the outdoors, he brings a strong work ethic, professionalism, and a positive attitude on board.
CHEF MATT HAWKINS
Matthew was born in Easton, Pennsylvania and relocated to South Florida twelve years. After attending Johnson & Wales, he trained under acclaimed chefs Norman Van Aken and Michael Schwartz, honing his craft in multiple cuisines. In his spare time, Matthew enjoys an active lifestyle and can typically be found on the beach or in the gym.
STEWARDESS HALEY HOPE
Haley grew up on the shores of Connecticut spending her summers on the water. After several seasons in hospitality, she decided to bring her knowledge to the sea and made the move to South Florida where she could be more hands on with guests. When not at sea, she likes traveling photography art and yoga.
DECKHAND NOLAN KOZAK
Nolan Originally from Arizona and relocated to Florida to pursue a career with the U.S. Coast Guard. After moving to the coast, he transitioned into the yachting industry and has spent the past five years working aboard yachts and sportfishing boats. With a strong connection to the ocean and hands-on maritime experience, Nolan lives an active coastal lifestyle and enjoys spearfishing, surfing, and offshore fishing.
SAMPLE MENU ITEMS
Rise & Shine
Chef-Made “Log cabin” Sausage – maple, sage
Tamago (Japanese omelet) Nigiri – sushi rice
Stone Crab Omelet - smoked trout roe, crème fraiche
Frittata - seasonal vegetables
Fancy Toast – avocado, cucumber, tomato
The Big Pancake – seasonal fruit, vanilla
Eggs en fuego – tomato, aji rocoto
Vanilla Yogurt Parfait – granola, tupelo honey
The Philly – filet mignon, onion jam, fried egg, cheddar mornay
Smoked Salmon Crepes – everything bagel
Afternoon Delight
Tomato & Fennel Bisque – rosemary grisini
Chicken Katsu – panko breaded cutlet, mustard emulsion
Pan–Roasted Snapper – citrus vinaigrette
Smashed Cucumber Salad – buttermilk/poppyseed dressing
P. L. T. – pancetta, lettuce, tomato, ciabatta
Mango Salad – cashew, queso fresco, rum-spiked honey
The Burger – dry aged beef, onion jam, cave-aged cheddar, quick pickles
_______________________
Canapés
Oysters – dashi mignonette
Oysters en Mimosa Gelee – grapefruit, rose’ Chickpea Panisse – scallion mayo
Gazpacho Shooters – seasonal vegetables or fruit Hogfish Nigiri – nori, wasabi tobiko
Stuffed Dates – gorgonzola, bacon jam
Crustini – confit fennel, goat cheese
Crudo (raw preparations)
Hogfish Tartare – charred lime mayo
Scallop Ceviche – aji amarillo, citrus
Snapper – grapefruit, crispy garbanzo
Spiny Lobster – avocado, jalapeño oil
Black Bass – yuzu, cucumber
What’s for Dinner
Grilled Whole Fish – blistered tomato, chimichurri
KC Strip Steak – “Mom’s marinade”, fingerling potato, onion marmalade
Braised Spiny Lobster – acqua pazza, zucchini
South Florida Cioppino – royal red shrimp, snapper, venus ray clams
Kale Risotto – wild mushrooms, truffles Seared Scallops – sauce Creole, okra Celery Root Gratin – scallion
** EFFECTIVE JULY 1, 2022 - 10% VAT will need to be quoted for all Bahamas charters in addition to the 4% Charter Tax **
High Rate applies only to Xmas and New Year's
Preferred 7-night Xmas Dates: December 19-26
Preferred 7-night New Year's Dates: December 28 - January 4
10-nights over either/both Xmas/New Year @ low rate/7 x 10 nights
Low Rate for all other weeks of the year.
Med Term pricing is cost (cost of the boat) + VAT (country tax) + APA (operating and provisioning expenses). The cost is the weekly rate for the charter. The VAT and APA are calculated on the cost of the boat and paid in addition to that base price. The APA covers: fuel, water, food, licenses, alcohol, and any specific items you would like provided to you. APA money that is not used for provisioning would be reimbursed to you- or, if you spend over the amount, they would charge you. The Captain keeps track of expenses and would let you know if you’re reaching your APA limit. This is the industry standard for the region.
Caribbean Terms or Caribbean Inclusions refer to all-inclusive rates. These boats are typically catamarans and monohulls and are found in the Caribbean.
Most (but not all) motor-yachts and sailing vessels in the Med are Med Rate terms.
The yachts featured on our website will specifically state which type of pricing they offer.
X
Available
X
Booked
X
Hold
X
Unavailable
- : Power
- : 23.9 Feet
- : 5.6 Feet
- : 8
- : 2020
- : 2010
- : Westport
- : 21 Knots
- : 24 Knots
- : 2 x MTU 16V2000 2 x Northern Lights 65kw
- : No
- : Yacht offers Rendezvous Diving only
- : Vance Allegre
- : USA
- : Directv
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | 2 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Wash Basins: | - |
| Heads: | 5 |
| Electric Heads: | - |
| Engine Details | |
|---|---|
| 2 x MTU 16V2000 2 x Northern Lights 65kw | |
| Fuel Consumption: | 100 |
| Cruising Speed: | 21 Knots |
| Max Speed: | 24 KnotsUS Gall/Hr |
| Details | |
|---|---|
| Refit: | 2020 |
| Helipad: | No |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Bahamas, USA - Florida East Coast |
| Summer Area: | Bahamas, USA - New England, USA - Florida East Coast |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | - |
| # of Videos: | - |
| # DVDs/Movies: | Kaliedesca |
| # CD's: | - |
| Camcorder: | - |
| Books: | - |
| Board Games: | - |
| Sun Awning: | Yes |
| Deck Shower: | Yes |
| Bimini: | - |
| Water Maker: | - |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | Yes |
| # 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: | Yes |
| # Port Hatches: | - |
| Guests Smokes: | outside |
| Crew Smokes: | Inq |
| Pets Aboard: | Yes |
| Pet Type: | - |
| Guest Pets: | Yes |
| Children Ok: | Yes |
| Hammock: | - |
| Windscoops: | - |
| Water Sports | |
|---|---|
| Dinghy size: | 2019 39' Yellowfin with triple 350hp + 18' Chittum Flats Boat |
| Dinghy hp: | - |
| Dinghy # pax: | - |
| Water Skis Adult: | Yes |
| Water Skis Kids: | - |
| Jet Skis: | No |
| Wave Runners: | No |
| Kneeboard: | - |
| Windsurfer: | - |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | - |
| Wake Board: | Yes |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | - |
| Floating Mats: | - |
| Swim Platform: | - |
| Boarding Ladder (Loc/Type): | - |
| Sailing Dinghy: | - |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | Offshore and Fly fishing |
| Rods: | - |
Vance was born is Huntington Beach California where he grew his passion of being on the water, fishing surfing and diving. He joined yachting eight years ago starting off in the engine room and then moving out on deck. Having sailed from as far east as Turkey to the Dry Tortugas and as far north as Boston and all throughout the Caribbean, he specialized in Northeast, Florida and Bahamas. While having experience in both private and charter his main goal is to insure everyone’s safety onboard while provide an unforgettable experience. During his free time, Vance enjoys fishing, surfing, spearfishing, hiking and yoga.
MATE KYLE LINEBERRY
Kyle is a 25-year-old yacht mate with nearly seven years of experience in the yachting industry. Originally from Virginia Beach, he grew up fishing, surfing, and spending as much time outdoors and on the water as possible. Kyle has worked extensively throughout the Bahamas and along the U.S. East Coast from Maine to Florida, building a strong foundation in deck operations, safety, and guest service. With a passion for fishing, hunting, surfing, and the outdoors, he brings a strong work ethic, professionalism, and a positive attitude on board.
CHEF MATT HAWKINS
Matthew was born in Easton, Pennsylvania and relocated to South Florida twelve years. After attending Johnson & Wales, he trained under acclaimed chefs Norman Van Aken and Michael Schwartz, honing his craft in multiple cuisines. In his spare time, Matthew enjoys an active lifestyle and can typically be found on the beach or in the gym.
STEWARDESS HALEY HOPE
Haley grew up on the shores of Connecticut spending her summers on the water. After several seasons in hospitality, she decided to bring her knowledge to the sea and made the move to South Florida where she could be more hands on with guests. When not at sea, she likes traveling photography art and yoga.
DECKHAND NOLAN KOZAK
Nolan Originally from Arizona and relocated to Florida to pursue a career with the U.S. Coast Guard. After moving to the coast, he transitioned into the yachting industry and has spent the past five years working aboard yachts and sportfishing boats. With a strong connection to the ocean and hands-on maritime experience, Nolan lives an active coastal lifestyle and enjoys spearfishing, surfing, and offshore fishing.
SAMPLE MENU ITEMS
Rise & Shine
Chef-Made “Log cabin” Sausage – maple, sage
Tamago (Japanese omelet) Nigiri – sushi rice
Stone Crab Omelet - smoked trout roe, crème fraiche
Frittata - seasonal vegetables
Fancy Toast – avocado, cucumber, tomato
The Big Pancake – seasonal fruit, vanilla
Eggs en fuego – tomato, aji rocoto
Vanilla Yogurt Parfait – granola, tupelo honey
The Philly – filet mignon, onion jam, fried egg, cheddar mornay
Smoked Salmon Crepes – everything bagel
Afternoon Delight
Tomato & Fennel Bisque – rosemary grisini
Chicken Katsu – panko breaded cutlet, mustard emulsion
Pan–Roasted Snapper – citrus vinaigrette
Smashed Cucumber Salad – buttermilk/poppyseed dressing
P. L. T. – pancetta, lettuce, tomato, ciabatta
Mango Salad – cashew, queso fresco, rum-spiked honey
The Burger – dry aged beef, onion jam, cave-aged cheddar, quick pickles
_______________________
Canapés
Oysters – dashi mignonette
Oysters en Mimosa Gelee – grapefruit, rose’ Chickpea Panisse – scallion mayo
Gazpacho Shooters – seasonal vegetables or fruit Hogfish Nigiri – nori, wasabi tobiko
Stuffed Dates – gorgonzola, bacon jam
Crustini – confit fennel, goat cheese
Crudo (raw preparations)
Hogfish Tartare – charred lime mayo
Scallop Ceviche – aji amarillo, citrus
Snapper – grapefruit, crispy garbanzo
Spiny Lobster – avocado, jalapeño oil
Black Bass – yuzu, cucumber
What’s for Dinner
Grilled Whole Fish – blistered tomato, chimichurri
KC Strip Steak – “Mom’s marinade”, fingerling potato, onion marmalade
Braised Spiny Lobster – acqua pazza, zucchini
South Florida Cioppino – royal red shrimp, snapper, venus ray clams
Kale Risotto – wild mushrooms, truffles Seared Scallops – sauce Creole, okra Celery Root Gratin – scallion
** EFFECTIVE JULY 1, 2022 - 10% VAT will need to be quoted for all Bahamas charters in addition to the 4% Charter Tax **
High Rate applies only to Xmas and New Year's
Preferred 7-night Xmas Dates: December 19-26
Preferred 7-night New Year's Dates: December 28 - January 4
10-nights over either/both Xmas/New Year @ low rate/7 x 10 nights
Low Rate for all other weeks of the year.
Med Term pricing is cost (cost of the boat) + VAT (country tax) + APA (operating and provisioning expenses). The cost is the weekly rate for the charter. The VAT and APA are calculated on the cost of the boat and paid in addition to that base price. The APA covers: fuel, water, food, licenses, alcohol, and any specific items you would like provided to you. APA money that is not used for provisioning would be reimbursed to you- or, if you spend over the amount, they would charge you. The Captain keeps track of expenses and would let you know if you’re reaching your APA limit. This is the industry standard for the region.
Caribbean Terms or Caribbean Inclusions refer to all-inclusive rates. These boats are typically catamarans and monohulls and are found in the Caribbean.
Most (but not all) motor-yachts and sailing vessels in the Med are Med Rate terms.
The yachts featured on our website will specifically state which type of pricing they offer.
