SNAPDRAGON
$36,000 - $40,000 / WEEK
SISTER SHIP
If the charter is 8 pax, crew take stbd forward cabin.
For guests, the yacht offers 1 king, 2 queens and a twin cabin (midship, port side).
BUILT/REFIT
YEAR
2025
YACHT
LENGTH
58 Ft
NUMBER OF
CABINS
4
NUMBER OF
GUESTS
8
TOTAL
CREW
2
CHARGES
FROM
$36,000
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | 2 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Electric Heads: | 4 |
| Engine Details | |
|---|---|
| 2 x Nanni 115hp | |
| Fuel Consumption: | - |
| Cruising Speed: | 9 knots |
| Max Speed: | 11 knotsUS Gall/Hr |
| Details | |
|---|---|
| Type: | Cat |
| Beam: | 30 Feet |
| Draft: | 4.5 Feet |
| Pax: | 8 |
| YearBuilt: | 2025 |
| Builder: | Bali Catamarans |
| Engines: | 2 x Nanni 115hp |
| JetSkis: | No |
| Flag: | USA |
| SatTv: | 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: | - |
| Camcorder: | - |
| Books: | - |
| Board Games: | Yes |
| Deck Shower: | Yes |
| Water Maker: | Yes |
| Special Diets: | Yes |
| Kosher: | Inq |
| BBQ: | Yes |
| Minimum Age: | 12 |
| Inverter: | Yes |
| Voltages: | 110V |
| Water Maker: | Yes |
| Ice Maker: | Yes |
| Sailing Instructions: | No |
| Internet Access: | Onboard WIFI |
| Hairdryers: | No |
| Guests Smokes: | No |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Hammock: | No |
| Water Sports | |
|---|---|
| Dinghy size: | Gala 450 - 15ft. |
| Dinghy hp: | 75hp |
| Water Skis Adult: | No |
| Water Skis Kids: | No |
| Jet Skis: | No |
| Kneeboard: | No |
| Windsurfer: | No |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | No |
| Wake Board: | Yes |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | Yes |
| Floating Mats: | Yes |
| Swim Platform: | Yes |
| Boarding Ladder (Loc/Type): | Yes |
| Sailing Dinghy: | No |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | Trolling |
| Rods: | 2 |
Captain
Andre van der Linde
License: RYA Yachtmaster, MCA OOW3000, STCW
Chef
Jana Hurter
License: STCW
Andre & Jana will be on Snapdragon from March 2025 onward, once she is available for charter. They will remain on Zuri 3 until then!
CAPTAIN & CHEF
Andre van der Linde & Jana Hurter
Being exposed from a young age to broad ocean activities such as sailing, Captain Andre grew up living his passion and started his professional yachting career directly after graduating school. The past four & a half years, he gained extensive sailing experience by crossing the Atlantic Ocean three times on sailing Catamarans as a skipper. Andre worked as a Yacht Master sailing instructor at Atlantic Yachting, South Africa, as well as doing countless amounts of deliveries along the coast of Southern Africa for TUI Marine, delivering Catamarans from Cape Town-Durban-Langebaan, ranging from 40ft-62ft. Andre worked on vessels ranging from 120ft-171ft, while holding a chief officer position on charter yachts to working 6+ months as an engineer on a 120ft yacht. With a strong marine and mechanical background, Andre maintained all systems including preventative maintenance, as well as being very resourceful, affording me the ability to troubleshoot any issues which may arise at a moment's notice.
With his outgoing, high-energy, steadfast personality, Andre strives to provide every guest with otherworldly experiences that they envisage whilst ensuring a safe environment. With his skill set of fishing, spearfishing and freediving, as well as knowing all the great attractions in The Caribbean and the Bahamas to ensure an unforgettable experience for the guests. Andre provides the charter guests with a memorable video at the end of each charter to look back on their dream holiday.
Jana is a passionate, adaptable, easygoing chef with a great love for exquisite service and creating stellar ambiance. A natural passion for the sea led her to pursue a career in the yachting industry. She is accustomed to the fast-paced hospitality environment and thrives on delivering unforgettable moments uniquely tailored to each guest. Being qualified in food & beverage product development, she furthered her career by gaining experience in various industries that all led to customer satisfaction. Jana thrives on decorating and perfecting spaces for guests down to the finest detail. You can be sure to find her behind the bar crafting unique cocktails and ensuring guests experience the luxury of staying on S/Y Snapdragon.
CAPTAIN & CHEF
Andre van der Linde & Jana Hurter
Being exposed from a young age to broad ocean activities such as sailing, Captain Andre grew up living his passion and started his professional yachting career directly after graduating school. The past four & a half years, he gained extensive sailing experience by crossing the Atlantic Ocean three times on sailing Catamarans as a skipper. Andre worked as a Yacht Master sailing instructor at Atlantic Yachting, South Africa, as well as doing countless amounts of deliveries along the coast of Southern Africa for TUI Marine, delivering Catamarans from Cape Town-Durban-Langebaan, ranging from 40ft-62ft. Andre worked on vessels ranging from 120ft-171ft, while holding a chief officer position on charter yachts to working 6+ months as an engineer on a 120ft yacht. With a strong marine and mechanical background, Andre maintained all systems including preventative maintenance, as well as being very resourceful, affording me the ability to troubleshoot any issues which may arise at a moment's notice.
With his outgoing, high-energy, steadfast personality, Andre strives to provide every guest with otherworldly experiences that they envisage whilst ensuring a safe environment. With his skill set of fishing, spearfishing and freediving, as well as knowing all the great attractions in The Caribbean and the Bahamas to ensure an unforgettable experience for the guests. Andre provides the charter guests with a memorable video at the end of each charter to look back on their dream holiday.
Jana is a passionate, adaptable, easygoing chef with a great love for exquisite service and creating stellar ambiance. A natural passion for the sea led her to pursue a career in the yachting industry. She is accustomed to the fast-paced hospitality environment and thrives on delivering unforgettable moments uniquely tailored to each guest. Being qualified in food & beverage product development, she furthered her career by gaining experience in various industries that all led to customer satisfaction. Jana thrives on decorating and perfecting spaces for guests down to the finest detail. You can be sure to find her behind the bar crafting unique cocktails and ensuring guests experience the luxury of staying on S/Y Snapdragon.
January 2025 (charter on Zuri 3)
Andre & Jana are the best! Their passion for sailing and showing us the islands was evident. If you thought you'd had the best day the next was even better. Andre and Jana made our whole experience magical.
Jana went out of her way to make sure our preferences were met and all the food was outstanding.
Each day was a mix of adventure and relaxation. Each day in a new location was more beautiful than the last. The water color and white sandy beaches was breathtaking.
Rates are Inclusive
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX |
|---|---|---|---|---|---|---|---|
| Winter 2024 to 2025 | $36,000 | $36,500 | $37,000 | $37,500 | $38,000 | $39,000 | $40,000 |
| Summer 2025 | $36,000 | $36,500 | $37,000 | $37,500 | $38,000 | $39,000 | $40,000 |
| Winter 2025 to 2026 | $36,000 | $36,500 | $37,000 | $37,500 | $38,000 | $39,000 | $40,000 |
| Summer 2026 | $36,000 | $36,500 | $37,000 | $37,500 | $38,000 | $39,000 | $40,000 |
What is included in a All Inclusive Charter? What Is NOT Included?
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
Additional Rate Details
Additional Rate Details: GENERAL NOTES: MINIMUM NIGHTS: 4 For 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights. 48 HOURS REQUIRED FOR TURNAROUND All Rates are PLUS 4% Foreign Charter Tax and 10% Bahamian VAT SLEEP ABOARD: The yacht does not offer sleepaboards Snapdragon will be in Miami at the Miami Boat Show from February 12th to the 16th. Come check her out in person!
CHRISTMAS/NEW YEARS ('25/'26):
7 night minimum.
CHRISTMAS 2025: 1-8 guests @ +10% surcharge over 8 pax rate ($44,000) - charter must end no later than 12/27
NEW YEARS 25/26: 1-8 guests @ +20% surcharge over 8 pax rate ($48,000)
X
Available
X
Booked
X
Hold
X
Unavailable
Vessel Specs
- : Cat
- : 30 Feet
- : 4.5 Feet
- : 8
- : 2025
- : Bali Catamarans
- : 9 knots
- : 11 knots
- : 2 x Nanni 115hp
- : No
- : No
- : Yacht offers Rendezvous Diving only
- : Andre van der Linde
- : USA
- : No
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | 2 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Wash Basins: | - |
| Heads: | 4 |
| Electric Heads: | 4 |
| Engine Details | |
|---|---|
| 2 x Nanni 115hp | |
| Fuel Consumption: | - |
| Cruising Speed: | 9 knots |
| Max Speed: | 11 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: | - |
Water Fun
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | - |
| # of Videos: | - |
| # DVDs/Movies: | - |
| # CD's: | - |
| Camcorder: | - |
| Books: | - |
| 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: | 12 |
| Generator: | Yes |
| Inverter: | Yes |
| Voltages: | 110V |
| Water Maker: | Yes |
| Water Cap: | 315 US Gal |
| Ice Maker: | Yes |
| Sailing Instructions: | No |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Inq |
| Nude: | Inq |
| Hairdryers: | No |
| # Port Hatches: | - |
| Guests Smokes: | No |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | - |
| Children Ok: | Yes |
| Hammock: | No |
| Windscoops: | No |
| Water Sports | |
|---|---|
| Dinghy size: | Gala 450 - 15ft. |
| Dinghy hp: | 75hp |
| 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: | Yes |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | Yes |
| Floating Mats: | Yes |
| Swim Platform: | Yes |
| Boarding Ladder (Loc/Type): | Yes |
| Sailing Dinghy: | No |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | Trolling |
| Rods: | 2 |
Meet the Crew
Captain
Andre van der Linde
License: RYA Yachtmaster, MCA OOW3000, STCW
Chef
Jana Hurter
License: STCW
Andre & Jana will be on Snapdragon from March 2025 onward, once she is available for charter. They will remain on Zuri 3 until then!
CAPTAIN & CHEF
Andre van der Linde & Jana Hurter
Being exposed from a young age to broad ocean activities such as sailing, Captain Andre grew up living his passion and started his professional yachting career directly after graduating school. The past four & a half years, he gained extensive sailing experience by crossing the Atlantic Ocean three times on sailing Catamarans as a skipper. Andre worked as a Yacht Master sailing instructor at Atlantic Yachting, South Africa, as well as doing countless amounts of deliveries along the coast of Southern Africa for TUI Marine, delivering Catamarans from Cape Town-Durban-Langebaan, ranging from 40ft-62ft. Andre worked on vessels ranging from 120ft-171ft, while holding a chief officer position on charter yachts to working 6+ months as an engineer on a 120ft yacht. With a strong marine and mechanical background, Andre maintained all systems including preventative maintenance, as well as being very resourceful, affording me the ability to troubleshoot any issues which may arise at a moment's notice.
With his outgoing, high-energy, steadfast personality, Andre strives to provide every guest with otherworldly experiences that they envisage whilst ensuring a safe environment. With his skill set of fishing, spearfishing and freediving, as well as knowing all the great attractions in The Caribbean and the Bahamas to ensure an unforgettable experience for the guests. Andre provides the charter guests with a memorable video at the end of each charter to look back on their dream holiday.
Jana is a passionate, adaptable, easygoing chef with a great love for exquisite service and creating stellar ambiance. A natural passion for the sea led her to pursue a career in the yachting industry. She is accustomed to the fast-paced hospitality environment and thrives on delivering unforgettable moments uniquely tailored to each guest. Being qualified in food & beverage product development, she furthered her career by gaining experience in various industries that all led to customer satisfaction. Jana thrives on decorating and perfecting spaces for guests down to the finest detail. You can be sure to find her behind the bar crafting unique cocktails and ensuring guests experience the luxury of staying on S/Y Snapdragon.
CAPTAIN & CHEF
Andre van der Linde & Jana Hurter
Being exposed from a young age to broad ocean activities such as sailing, Captain Andre grew up living his passion and started his professional yachting career directly after graduating school. The past four & a half years, he gained extensive sailing experience by crossing the Atlantic Ocean three times on sailing Catamarans as a skipper. Andre worked as a Yacht Master sailing instructor at Atlantic Yachting, South Africa, as well as doing countless amounts of deliveries along the coast of Southern Africa for TUI Marine, delivering Catamarans from Cape Town-Durban-Langebaan, ranging from 40ft-62ft. Andre worked on vessels ranging from 120ft-171ft, while holding a chief officer position on charter yachts to working 6+ months as an engineer on a 120ft yacht. With a strong marine and mechanical background, Andre maintained all systems including preventative maintenance, as well as being very resourceful, affording me the ability to troubleshoot any issues which may arise at a moment's notice.
With his outgoing, high-energy, steadfast personality, Andre strives to provide every guest with otherworldly experiences that they envisage whilst ensuring a safe environment. With his skill set of fishing, spearfishing and freediving, as well as knowing all the great attractions in The Caribbean and the Bahamas to ensure an unforgettable experience for the guests. Andre provides the charter guests with a memorable video at the end of each charter to look back on their dream holiday.
Jana is a passionate, adaptable, easygoing chef with a great love for exquisite service and creating stellar ambiance. A natural passion for the sea led her to pursue a career in the yachting industry. She is accustomed to the fast-paced hospitality environment and thrives on delivering unforgettable moments uniquely tailored to each guest. Being qualified in food & beverage product development, she furthered her career by gaining experience in various industries that all led to customer satisfaction. Jana thrives on decorating and perfecting spaces for guests down to the finest detail. You can be sure to find her behind the bar crafting unique cocktails and ensuring guests experience the luxury of staying on S/Y Snapdragon.
Chef's Table
BREAKFAST
1. Breakfast croissant - croissant with scrambled eggs, swiss cheese, prosciutto
2. French toast - served with crispy bacon, maple syrup, seasonal berries
3. Salmon Eggs Benedict - served with hollandaise/ cheese sauce, spring onion
4. Bagels - served with cream cheese, salmon, avocado, fried eggs
5. Avocado toast - freshly baked bread, avocado, toasted sesame seeds, jammy eggs
6. American pancakes - served with crispy bacon, maple syrup, berry compote
7. Truffle mushrooms on toast - served with fried eggs & arugula
* FRESH FRUIT PLATTER SERVED WITH EVERY BREAKFAST
LUNCH
1. Steamed mussels in a white wine sauce - served with garlic bread
2. Shrimp tacos - served on soft shell tacos, creamy jalapeno slaw, mango, lime mayonnaise, cilantro
3. Greek Gyros - lamb/ beef, served in warm pita bread, tzatziki, red onion, tomato & feta cheese
4. Homemade cheese-stuffed Burgers - served on brioche rolls, tomato, caramelized onion & pickles
5. Fresh crab cakes - served on a garden salad with tartar sauce
6. Fresh Fish Bites - crumbed in panko breadcrumbs, lemon aioli & greek salad
APPETIZERS
1. Fig & Brie Tart
2. Boursin Board
3. Charcuterie Board
4. Caprese Salad
5. Tortilla chips, fresh guacamole, salsa
6. Mezze Platter
MAIN COURSE
1. Grilled Mahi-Mahi - served with a tabbouleh salad & green beans
2. Ribeye Steak - served with crispy new potatoes & roasted broccolini topped with toasted almonds & aioli
3. Herb Crusted Rack of Lamb - served with honey glazed carrots, red wine jus & mashed potatoes
4. Bahamian Spiny Lobster - grilled & finished off in a lemon-garlic butter, on pearled couscous & grilled asparagus
5. Parmesan Crusted Grilled Salmon - served on butternut puree with sauteed spinach
6. Filet Mignon - served with mushroom sauce, cauliflower mash & brussel sprouts
7. Stone Crab - served with spicy rice, fresh salad & mustard dipping sauce
DESSERT
1. Dark Chocolate Mousse
2. Salted Caramel Pastries
3. Creme Brulee
4. Eton Mess
5. Chocolate Brownies with Ice Cream
6. Flourless Chocolate Torte
7. Cakes for Special Occasions
*MENU SUBJECT TO CHANGE BASED ON AVAILABILITY AND PREFERENCES
Guest Reviews
January 2025 (charter on Zuri 3)
Andre & Jana are the best! Their passion for sailing and showing us the islands was evident. If you thought you'd had the best day the next was even better. Andre and Jana made our whole experience magical.
Jana went out of her way to make sure our preferences were met and all the food was outstanding.
Each day was a mix of adventure and relaxation. Each day in a new location was more beautiful than the last. The water color and white sandy beaches was breathtaking.
Availability / Rates
Rates are Inclusive
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX |
|---|---|---|---|---|---|---|---|
| Winter 2024 to 2025 | $36,000 | $36,500 | $37,000 | $37,500 | $38,000 | $39,000 | $40,000 |
| Summer 2025 | $36,000 | $36,500 | $37,000 | $37,500 | $38,000 | $39,000 | $40,000 |
| Winter 2025 to 2026 | $36,000 | $36,500 | $37,000 | $37,500 | $38,000 | $39,000 | $40,000 |
| Summer 2026 | $36,000 | $36,500 | $37,000 | $37,500 | $38,000 | $39,000 | $40,000 |
What is included in a All Inclusive Charter? What Is NOT Included?
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
Additional Rate Details
<p>Additional Rate Details: GENERAL NOTES: MINIMUM NIGHTS: 4 For 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights. 48 HOURS REQUIRED FOR TURNAROUND All Rates are PLUS 4% Foreign Charter Tax and 10% Bahamian VAT SLEEP ABOARD: The yacht does not offer sleepaboards Snapdragon will be in Miami at the Miami Boat Show from February 12th to the 16th. Come check her out in person!</p>
CHRISTMAS/NEW YEARS ('25/'26):
7 night minimum.
CHRISTMAS 2025: 1-8 guests @ +10% surcharge over 8 pax rate ($44,000) - charter must end no later than 12/27
NEW YEARS 25/26: 1-8 guests @ +20% surcharge over 8 pax rate ($48,000)
CHRISTMAS/NEW YEARS ('25/'26):
7 night minimum.
CHRISTMAS 2025: 1-8 guests @ +10% surcharge over 8 pax rate ($44,000) - charter must end no later than 12/27
NEW YEARS 25/26: 1-8 guests @ +20% surcharge over 8 pax rate ($48,000)
