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SERENDIPITY

$25,000 - $30,000 / WEEK
SERENDIPITY - 2
Salon
SERENDIPITY - 3
Aft Decek
SERENDIPITY - 4
Flybridge
SERENDIPITY - 5
Fore Deck
SERENDIPITY - 6
Guest Cabin Bed
SERENDIPITY - 7
Master Stateroom Bathroom
SERENDIPITY - 8
Guest Cabin
SERENDIPITY - 9
Guest Bathroom
SERENDIPITY - 10
Swimming with Nurse Sharks
SERENDIPITY - 11
Exploring Remote Islands
SERENDIPITY - 12
Swimming with Pigs
SERENDIPITY - 13
Serendipity
SERENDIPITY - 14
Serendipity Catch of the Day
SERENDIPITY - 15
SERENDIPITY - 16
SERENDIPITY - 17
SERENDIPITY - 18
SERENDIPITY - 19
SERENDIPITY - 20
SERENDIPITY - 21
SERENDIPITY - 22
SERENDIPITY - 23
SERENDIPITY - 24
SERENDIPITY - 25
SERENDIPITY - 26
SERENDIPITY - 27
SERENDIPITY - 28

This Sunreef 62 catamaran boasts an elegant grey hull that complements its expansive living quarters, summing up to a lavish 2,422 square feet. This luxury sailing vessel, known as Serendipity, showcases a design aesthetic that leans more towards sleek, urban chic than traditional nautical themes. The flybridge is a highlight, outfitted with a sophisticated wet bar and a state-of-the-art BBQ grill, perfect for entertaining under the open sky. The three main cabins each offer an en suite bathroom and are furnished with queen-sized beds, ensuring comfort and privacy for all guests. Serendipity finds its home port in Georgetown, Great Exuma, Bahamas, yet exhibits a spirit of adventure and flexibility by offering complimentary repositioning for seven-day charters to either Nassau or Staniel Cay at no extra charge. Tailored to accommodate families, this vessel features a special fourth guest cabin designed specifically for children, equipped with a cozy bunk bed to accommodate two small passengers. Although this cabin doesn't include a private bathroom, it adds a unique touch to family voyages. With this additional child-friendly sleeping arrangement, Serendipity can comfortably host up to eight guests for a memorable journey through the serene waters of the Bahamas.

FULL-BOARD (ALL-INCLUSIVE):

Includes 7 breakfasts, 7 lunches and 7 dinners, happy hour canapes, standard ships bar and snacks. Meals ashore are additional.

2@$25,000 | 3@$26,000 | 4@$27,000 | 5@$28,000 | 6@$29,000

For families with 2 children there is a fourth guest cabin with a bunk bed (two small berths). This cabin does not have an en suite bathroom.
The additional cabin for two young children adds a capacity of up to eight guests for $30,000.

The Crew occupy the port forward queen cabin, but are willing to relocate to the forepeak/bunks and the boat can function with 4 queen staterooms for an additional rate of $4,000.

BUILT/REFIT
YEAR
2009
YACHT
LENGTH
62 Ft
NUMBER OF
CABINS
3
NUMBER OF
GUESTS
6
TOTAL
CREW
2
CHARGES
FROM
$25,000
Accommodations
Cabins: 3
Queen: 3
Single Cabins: 1
Showers: 3
Electric Heads: 3
Engine Details
-
Fuel Consumption: 4
Cruising Speed: 8 Knots
Max Speed: 10 KnotsUS Gall/Hr
Details
Type: Cat
Beam: 30.9 Feet
Draft: 4.9 Feet
Pax: 6
YearBuilt: 2009
Builder: Sunreef Yachts
JetSkis: No
Flag: USA
RegNum: 1325298
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: Yes
Board Games: Yes
Deck Shower: Yes
Water Maker: Yes
Special Diets: Inq
Kosher: Inq
BBQ: Yes
Minimum Age: 5
Inverter: -
Voltages: -
Water Maker: Yes
Ice Maker: Yes
Sailing Instructions: No
Internet Access: -
Hairdryers: Yes
Guests Smokes: No
Crew Smokes: No
Pets Aboard: No
Hammock: Yes
Water Sports
Dinghy size: 2022 14'9
Dinghy hp: 70 HP Yamaha
Water Skis Adult: No
Water Skis Kids: No
Jet Skis: No
Kneeboard: No
Windsurfer: No
Snorkel Gear: Yes
Tube: Yes
Scurfer: No
Wake Board: No
Kayaks 1 Pax: No
Kayaks (2 Pax): -
Floating Mats: Yes
Swim Platform: -
Boarding Ladder (Loc/Type): -
Sailing Dinghy: No
Beach Games: -
Fishing Gear: Yes
Gear Type: Four jigging rods with TLD 50'
Rods: 4
Captain
CAPTAIN CARL WELTE
Nation: USA
License:
Chef
TBA
As a dedicated Yacht Captain with over 25 years in the maritime industry, I've honed my skills in operational oversight for both regular and charter voyages. My expertise spans across various aspects of yacht and cruise leadership, including team leadership, stakeholder relations, ship maintenance, and safety protocols. My commitment to excellence has allowed me to consistently exceed expectations, fostering valuable relationships across all levels of an organization. Currently, I'm upgrading my credentials to a 100-ton license and aim to further progress to a 200-ton license, underscoring my ambition to lead larger vessels.

Outside of professional realms, I'm deeply passionate about the sea, enjoying in-shore and offshore angling, spearfishing, pole fishing, and advanced P.A.D.I. scuba diving. These personal pursuits enhance my understanding and appreciation of the marine environment, further enriching my maritime career. My goal is to merge my extensive professional experience with my personal passions, contributing to meaningful and safe sea voyages for all involved.



 

WAKE UP TO WONDERFUL

BREAKFAST BURRITOS: Scrambled eggs, honey glazed ham, cheese and peppers rolled into a burrito and grilled to perfection on a cast iron plate. Served with an arugula, avocado and oven roasted cherry tomato salad.

SWEET INDULGENCES: Fluffy pancakes/waffles/crepes topped with fresh berries, golden syrup and a home-made berry sauce.

CHILAQUILES IN PARADISE: A delicious mexican breakfast of over easy fried eggs, corn tortilla chips and boat made enchilada sauce. Topped with avocado, shallots, feta cheese, lime and jalapenos for a bit of heat.

BERRY PARFAIT: Granola and nut clusters served with Greek yogurt, fresh berries and drizzled with raw honey. Coconut flakes, cinnamon, chia seeds and home-made berry sauce served on the side for extra toppings.

BREAKFAST FRITTATA: Cheddar cheese, red pepper and baby spinach baked frittata served with home-made sweet potato hash browns, delicious bacon and fresh avocado slices.

CLASSIC FRY UP: Two fried/scrambled eggs served with maple breakfast sausage links and grilled mushrooms. Whole grain toast served on the side with a variety of jams and spreads.

SCRUMPTIOUS MID-DAY PAUSE

SURF AND TURF ISLAND SKEWARS: Teriyaki glazed shrimp, pineapple and pepper skewers, chargrilled to perfection on the BBQ. Served with an orzo pasta salad.

BYO BURGERS: Build your own island burgers with sesame topped fresh buns, home-made beef patties, cheese slices, grilled pineapple slices, shredded lettuce, tomato slices and caramelized red onions. A variety of condiments available to add to your burger.

FIESTA OF FLAVOR:  Breaded shrimp and crispy beer battered fish tacos, served with a toasted sesame seed and mango coleslaw, a fresh salsa, guacamole and tortilla chips.

AHI TUNA SALAD:  Sesame seared tuna, served on a balsamic tossed arugula salad, topped with slithered almonds, pickled ginger, green seaweed salad and wasabi mayonnaise. Served with garlic bread slices and Amy’s home-made tuna sauce.

PULLED PORK PITAS: Slow roasted pork tenderloin shredded and mixed with home-made BBQ sauce. Served in a grilled pita along with shredded coleslaw and topped with fresh cilantro.

KARIZMA STYLE CRAB CAKES: Home-made lump crab cakes, served with a quinoa and arugula salad and grilled, buttery corn on the cob.  

AFTERNOON REFRESHMENTS

PROSCUITO WRAPPED PEARS with arugula and a balsamic pomegranate reduction

FOCACCIA freshly baked with boat made hummus

OTA IKA a Tongan-style ceviche with coconut milk, fresh herbs and lime

CHARCUTERIE CHEESE BOARD with a variety of cheeses, cold meats, nuts and dried fruit

SUSHI rolled on board with freshly caught fish

LOBSTER EGG ROLLS home-made with pickled ginger, wasabi and soya sauce

ALFRESCO EVENINGS.

THAI SHRIMP CURRY: shirmp simmered in an aromatic red Thai coconut curry sauce, infused with ginger and lemon grass. Served over a bed of fluffy jasmine rice with stir fried vegetables, fresh naan bread and a generous handful of fresh cilantro.

COCONUT AND NUT CRUSTED MAHI: Fresh locally caught Mahi Mahi baked and served on a bed of coconut and lime rice, topped with a fresh mango salsa and drizzled with a cocnut and mango cream sauce.

LOBSTER CABONARA: Linguine pasta tossed in caramelized red onions, parmesan, freshly ground black pepper and smoke salt crystals. Served with melt-in-your-mouth garlic bread.

BBQ NIGHT: A family style meal of marinated slow roasted baby back ribs and chargrilled BBQ steaks, served with twice baked potatoes and a hearty eggplant parmesan.

OVEN ROASTED LAMB: Rosemary and garlic rubbed rack of lamb, roasted to perfection and served on a bed of garlic sautéed potatoes with blistered green beans and broccolini. Finished off with a red wine and balsamic reduction.

PERFECTLY SEARED SALMON: Salmon fillets pan seared with dill, garlic and butter and served on a bed of coconut rice with roasted asparagus spears.

SCRUMPTIOUS DESSERTS

BERRY CRUMBLE PIE with French vanilla ice cream, drizzled with a home-made berry sauce.

VANILLA BEAN CHEESECAKE with a graham cracker crust and a berry compote

DECADENT CHOCOLATE BROWNIE with ice cream and sliced strawberries

DATE TRUFFLES rolled in coconut and served with a Karizma-style Bushwhacker shot

DESSERT BOARD with coconut macaroons and chocolate drizzled strawberries

PINEAPPLE UPSIDE DOWN CAKE freshly baked and sprinkled with cinnamon and coconut

ISLAND COCKTAILS

PAINKILLER: Rum, pineapple juice, orange juice and coconut cream topped with freshly grated nutmeg

PINA COLADA: Rum, pineapple juice and coconut juice

DARK N’ STORMY: Rum, ginger beer and bitters

GINGER MOJITO: Rum, simple syrup, club soda, freshly grated ginger, lime juice and fresh mint

ROSEMARY GIN: Honey and rosemary simple syrup, gin, lemon juice, tonic water

The Best Experience of My life!
“Best vacation ever, And the best way to bring in the new year! Matthew and Jennica were perfect in every way! The day trips, the scenery and the FOOD! Everything was amazing, thank you so much!” – Andrea "Matthew and Jennica you are amazing hosts,captain, chef! Thank you for relaxing sailing, hiking, snorkeling amazing food plus all the fun conversations! The best to you for 2020 + beyond!!" Cheers - MarkDear Jennica & Matthew, Thank you for the best week, We lived our best lives and yall were the best company, We will never forget it and it was the most special end to our college experience! Stay safe and healthy – Kayla Jennica & Matthew, You were the best hosts we could possibly ask for. Non of us could have asked for a better trip than you gave us, Thank you so much for everything Love you guys more than you will ever know, Love Nicole Jennica and Matthew. This trip has been amazing & the best experience in my life! Thank you for being so welcoming & sharing you way of life with us. Hope to be back soon – Tristan Thank you so much for everything!!! This trip was amazing and life changing See you soon! – Javier
Rates are Inclusive
Season 2 PAX 3 PAX 4 PAX 5 PAX 6 PAX
Winter 2023 to 2024 $25,000 $26,000 $27,000 $28,000 $29,000
Summer 2024 $25,000 $26,000 $27,000 $28,000 $29,000
Winter 2024 to 2025 $25,000 $26,000 $27,000 $28,000 $29,000
Summer 2025 $25,000 $26,000 $27,000 $28,000 $29,000

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
FULL-BOARD (ALL-INCLUSIVE):

Includes 7 breakfasts, 7 lunches and 7 dinners, happy hour canapes, standard ships bar and snacks. Meals ashore are additional.

2@$25,000 | 3@$26,000 | 4@$27,000 | 5@$28,000 | 6@$29,000

For families with 2 children there is a fourth guest cabin with a bunk bed (two small births). This cabin does not have an en suite bathroom.
The additional cabin for two young children adds a capacity of up to eight guests for $30,000.

The Crew occupy the port forward queen cabin, but are willing to relocate to the forepeak/bunks and the boat can function with 4 queen staterooms for an additional rate of $4,000.

**Rates are all inclusive of 14% tax and fees (to be paid by boat). Broker will receive commission on full rate**

CHRISTMAS/NEW YEARS: 7 night minimum, All-inclusive rates:
CHRISTMAS: 2-6 pax $34,000
NEW YEARS '24/25: 2-6 pax $34,000

Day Charter Rates:
$4,800 for up to six guests. $200 per additional guest with a maximum of twenty guests.
Day charters are from 10:00am to 3:00pm and include lunch and full bar.
There is a 4% Port tax and 10% VAT.

X

Available

X

Booked

X

Hold

X

Unavailable

  • : Cat
  • : 30.9 Feet
  • : 4.9 Feet
  • : 6
  • : 2009
  • : Sunreef Yachts
  • : 8 Knots
  • : 10 Knots
  • : No
  • : No
  • : Yacht offers Rendezvous Diving only
  • : CAPTAIN CARL WELTE
  • : USA
  • : 1325298
Accommodations
Cabins: 3
Queen: 3
Single Cabins: 1
Showers: 3
Wash Basins: 3
Heads: 3
Electric Heads: 3
Engine Details
-
Fuel Consumption: 4
Cruising Speed: 8 Knots
Max Speed: 10 KnotsUS 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: Yes
# CD's: -
Camcorder: -
Books: Yes
Board Games: Yes
Sun Awning: Yes
Deck Shower: Yes
Bimini: Yes
Water Maker: Yes
Special Diets: Inq
Kosher: Inq
BBQ: Yes
# Dine In: 7
Minimum Age: 5
Generator: -
Inverter: -
Voltages: -
Water Maker: Yes
Water Cap: -
Ice Maker: Yes
Sailing Instructions: No
Internet Access: -
Gay Charters: Inq
Nude: Inq
Hairdryers: Yes
# Port Hatches: -
Guests Smokes: No
Crew Smokes: No
Pets Aboard: No
Pet Type: -
Guest Pets: -
Children Ok: Yes
Hammock: Yes
Windscoops: -
Water Sports
Dinghy size: 2022 14'9
Dinghy hp: 70 HP Yamaha
Dinghy # pax: 8
Water Skis Adult: No
Water Skis Kids: No
Jet Skis: No
Wave Runners: No
Kneeboard: No
Windsurfer: No
Snorkel Gear: Yes
Tube: Yes
Scurfer: No
Wake Board: No
Kayaks 1 Pax: No
Kayaks (2 Pax): -
Floating Mats: Yes
Swim Platform: -
Boarding Ladder (Loc/Type): -
Sailing Dinghy: No
Beach Games: -
Fishing Gear: Yes
Gear Type: Four jigging rods with TLD 50'
Rods: 4
Captain
CAPTAIN CARL WELTE
Nation: USA
License:
Chef
TBA
As a dedicated Yacht Captain with over 25 years in the maritime industry, I've honed my skills in operational oversight for both regular and charter voyages. My expertise spans across various aspects of yacht and cruise leadership, including team leadership, stakeholder relations, ship maintenance, and safety protocols. My commitment to excellence has allowed me to consistently exceed expectations, fostering valuable relationships across all levels of an organization. Currently, I'm upgrading my credentials to a 100-ton license and aim to further progress to a 200-ton license, underscoring my ambition to lead larger vessels.

Outside of professional realms, I'm deeply passionate about the sea, enjoying in-shore and offshore angling, spearfishing, pole fishing, and advanced P.A.D.I. scuba diving. These personal pursuits enhance my understanding and appreciation of the marine environment, further enriching my maritime career. My goal is to merge my extensive professional experience with my personal passions, contributing to meaningful and safe sea voyages for all involved.



 

WAKE UP TO WONDERFUL

BREAKFAST BURRITOS: Scrambled eggs, honey glazed ham, cheese and peppers rolled into a burrito and grilled to perfection on a cast iron plate. Served with an arugula, avocado and oven roasted cherry tomato salad.

SWEET INDULGENCES: Fluffy pancakes/waffles/crepes topped with fresh berries, golden syrup and a home-made berry sauce.

CHILAQUILES IN PARADISE: A delicious mexican breakfast of over easy fried eggs, corn tortilla chips and boat made enchilada sauce. Topped with avocado, shallots, feta cheese, lime and jalapenos for a bit of heat.

BERRY PARFAIT: Granola and nut clusters served with Greek yogurt, fresh berries and drizzled with raw honey. Coconut flakes, cinnamon, chia seeds and home-made berry sauce served on the side for extra toppings.

BREAKFAST FRITTATA: Cheddar cheese, red pepper and baby spinach baked frittata served with home-made sweet potato hash browns, delicious bacon and fresh avocado slices.

CLASSIC FRY UP: Two fried/scrambled eggs served with maple breakfast sausage links and grilled mushrooms. Whole grain toast served on the side with a variety of jams and spreads.

SCRUMPTIOUS MID-DAY PAUSE

SURF AND TURF ISLAND SKEWARS: Teriyaki glazed shrimp, pineapple and pepper skewers, chargrilled to perfection on the BBQ. Served with an orzo pasta salad.

BYO BURGERS: Build your own island burgers with sesame topped fresh buns, home-made beef patties, cheese slices, grilled pineapple slices, shredded lettuce, tomato slices and caramelized red onions. A variety of condiments available to add to your burger.

FIESTA OF FLAVOR:  Breaded shrimp and crispy beer battered fish tacos, served with a toasted sesame seed and mango coleslaw, a fresh salsa, guacamole and tortilla chips.

AHI TUNA SALAD:  Sesame seared tuna, served on a balsamic tossed arugula salad, topped with slithered almonds, pickled ginger, green seaweed salad and wasabi mayonnaise. Served with garlic bread slices and Amy’s home-made tuna sauce.

PULLED PORK PITAS: Slow roasted pork tenderloin shredded and mixed with home-made BBQ sauce. Served in a grilled pita along with shredded coleslaw and topped with fresh cilantro.

KARIZMA STYLE CRAB CAKES: Home-made lump crab cakes, served with a quinoa and arugula salad and grilled, buttery corn on the cob.  

AFTERNOON REFRESHMENTS

PROSCUITO WRAPPED PEARS with arugula and a balsamic pomegranate reduction

FOCACCIA freshly baked with boat made hummus

OTA IKA a Tongan-style ceviche with coconut milk, fresh herbs and lime

CHARCUTERIE CHEESE BOARD with a variety of cheeses, cold meats, nuts and dried fruit

SUSHI rolled on board with freshly caught fish

LOBSTER EGG ROLLS home-made with pickled ginger, wasabi and soya sauce

ALFRESCO EVENINGS.

THAI SHRIMP CURRY: shirmp simmered in an aromatic red Thai coconut curry sauce, infused with ginger and lemon grass. Served over a bed of fluffy jasmine rice with stir fried vegetables, fresh naan bread and a generous handful of fresh cilantro.

COCONUT AND NUT CRUSTED MAHI: Fresh locally caught Mahi Mahi baked and served on a bed of coconut and lime rice, topped with a fresh mango salsa and drizzled with a cocnut and mango cream sauce.

LOBSTER CABONARA: Linguine pasta tossed in caramelized red onions, parmesan, freshly ground black pepper and smoke salt crystals. Served with melt-in-your-mouth garlic bread.

BBQ NIGHT: A family style meal of marinated slow roasted baby back ribs and chargrilled BBQ steaks, served with twice baked potatoes and a hearty eggplant parmesan.

OVEN ROASTED LAMB: Rosemary and garlic rubbed rack of lamb, roasted to perfection and served on a bed of garlic sautéed potatoes with blistered green beans and broccolini. Finished off with a red wine and balsamic reduction.

PERFECTLY SEARED SALMON: Salmon fillets pan seared with dill, garlic and butter and served on a bed of coconut rice with roasted asparagus spears.

SCRUMPTIOUS DESSERTS

BERRY CRUMBLE PIE with French vanilla ice cream, drizzled with a home-made berry sauce.

VANILLA BEAN CHEESECAKE with a graham cracker crust and a berry compote

DECADENT CHOCOLATE BROWNIE with ice cream and sliced strawberries

DATE TRUFFLES rolled in coconut and served with a Karizma-style Bushwhacker shot

DESSERT BOARD with coconut macaroons and chocolate drizzled strawberries

PINEAPPLE UPSIDE DOWN CAKE freshly baked and sprinkled with cinnamon and coconut

ISLAND COCKTAILS

PAINKILLER: Rum, pineapple juice, orange juice and coconut cream topped with freshly grated nutmeg

PINA COLADA: Rum, pineapple juice and coconut juice

DARK N’ STORMY: Rum, ginger beer and bitters

GINGER MOJITO: Rum, simple syrup, club soda, freshly grated ginger, lime juice and fresh mint

ROSEMARY GIN: Honey and rosemary simple syrup, gin, lemon juice, tonic water

The Best Experience of My life!
“Best vacation ever, And the best way to bring in the new year! Matthew and Jennica were perfect in every way! The day trips, the scenery and the FOOD! Everything was amazing, thank you so much!” – Andrea "Matthew and Jennica you are amazing hosts,captain, chef! Thank you for relaxing sailing, hiking, snorkeling amazing food plus all the fun conversations! The best to you for 2020 + beyond!!" Cheers - MarkDear Jennica & Matthew, Thank you for the best week, We lived our best lives and yall were the best company, We will never forget it and it was the most special end to our college experience! Stay safe and healthy – Kayla Jennica & Matthew, You were the best hosts we could possibly ask for. Non of us could have asked for a better trip than you gave us, Thank you so much for everything Love you guys more than you will ever know, Love Nicole Jennica and Matthew. This trip has been amazing & the best experience in my life! Thank you for being so welcoming & sharing you way of life with us. Hope to be back soon – Tristan Thank you so much for everything!!! This trip was amazing and life changing See you soon! – Javier
Rates are Inclusive
Season 2 PAX 3 PAX 4 PAX 5 PAX 6 PAX
Winter 2023 to 2024 $25,000 $26,000 $27,000 $28,000 $29,000
Summer 2024 $25,000 $26,000 $27,000 $28,000 $29,000
Winter 2024 to 2025 $25,000 $26,000 $27,000 $28,000 $29,000
Summer 2025 $25,000 $26,000 $27,000 $28,000 $29,000

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
FULL-BOARD (ALL-INCLUSIVE):

Includes 7 breakfasts, 7 lunches and 7 dinners, happy hour canapes, standard ships bar and snacks. Meals ashore are additional.

2@$25,000 | 3@$26,000 | 4@$27,000 | 5@$28,000 | 6@$29,000

For families with 2 children there is a fourth guest cabin with a bunk bed (two small births). This cabin does not have an en suite bathroom.
The additional cabin for two young children adds a capacity of up to eight guests for $30,000.

The Crew occupy the port forward queen cabin, but are willing to relocate to the forepeak/bunks and the boat can function with 4 queen staterooms for an additional rate of $4,000.

**Rates are all inclusive of 14% tax and fees (to be paid by boat). Broker will receive commission on full rate**

CHRISTMAS/NEW YEARS: 7 night minimum, All-inclusive rates:
CHRISTMAS: 2-6 pax $34,000
NEW YEARS '24/25: 2-6 pax $34,000

Day Charter Rates:
$4,800 for up to six guests. $200 per additional guest with a maximum of twenty guests.
Day charters are from 10:00am to 3:00pm and include lunch and full bar.
There is a 4% Port tax and 10% VAT.

CONTACT US