ZURI 3
Main Salon
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | - |
| Single Cabins: | 1 |
| Showers: | 4 |
| Electric Heads: | 4 |
| Engine Details | |
|---|---|
| 2 x 80 HP Yanmar Engines -- 1 x 21.5kw Onan Generator | |
| Fuel Consumption: | - |
| Cruising Speed: | - |
| Max Speed: | - |
| Details | |
|---|---|
| Type: | Cat |
| Beam: | 29 Feet |
| Draft: | 4.85 Feet |
| Pax: | 6 |
| YearBuilt: | 2021 |
| Builder: | Bali Catamarans |
| Engines: | 2 x 80 HP Yanmar Engines -- 1 x 21.5kw Onan Generator |
| 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: | Yes |
| Board Games: | Yes |
| Deck Shower: | Yes |
| Water Maker: | - |
| Special Diets: | Yes |
| Kosher: | Inq |
| BBQ: | Yes |
| Minimum Age: | - |
| Inverter: | - |
| Voltages: | - |
| Water Maker: | - |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Hairdryers: | Yes |
| Guests Smokes: | - |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Hammock: | - |
| Water Sports | |
|---|---|
| Dinghy size: | Yes |
| Dinghy hp: | 40 |
| Water Skis Adult: | No |
| Water Skis Kids: | No |
| Jet Skis: | No |
| Kneeboard: | No |
| Windsurfer: | - |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | - |
| Wake Board: | No |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | No |
| Floating Mats: | Yes |
| Swim Platform: | Yes |
| Boarding Ladder (Loc/Type): | Yes |
| Sailing Dinghy: | - |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | Trolling and Casting |
| Rods: | 2 |
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 Zuri 3.
BREAKFAST MENU (same for every day)
CONTINENTAL BREAKFAST:
- Homemade granola
- Fruit platter – add mint and lime zest
- Yoghurt/plain/Greek style
- Honey
- Croissants/pan chocolate/pastries available/OR muffin of the day (Blueberry crumble, apple and cinnamon, feta and spinach, 3-cheese muffins) Preserves (variety of 2)
- Cheese platter (variety of 3 cheeses)
- Charcuterie/parma ham, Italian salami, smoked ham
- Fruit juices/fresh
- Coffee/tea
BREAKFAST TO ORDER:
- English breakfast (egg to order, crispy smoked bacon, pan-fried tomato and beef sausage) – served with toast to order (white or wholewheat) 3 egg omelette – with two fillings/choose from: mature cheddar cheese, bacon, feta, caramelised onion, mushrooms, brie cheese slices Egg Benedict a la Jana: Toasted English breakfast muffin, with basil pesto (optional), smoked ham, pan-poached egg to order and drizzled with a mustard and cheese sauce
- Egg Benedict with salmon: Toasted English breakfast muffin, with dill mayo, smoked salmon, pan-poached egg to order and drizzled with a cheese sauce
- Avo on toast – toasted ciabatta with smashed avo, pan-fried baby tomatoes, rocket and poached egg to order
- Pancakes with berries and crème fraiche – yoghurt crumpets/pancakes – drizzled with honey and add berries and crème fraiche – If berries are not available – use chocolate sauce (use real dark chocolate and cream to make ganache/sauce) and banana with crème fraiche (*recipe attached)
- French toast – drizzled with honey/maple and served with crispy bacon Power oats – oats cooked with milk, chopped dates and honey. Serve with Greek yoghurt, macadamia butter dollop, honey, blueberries and poppyseeds
DAY 1
LUNCH
Prosciutto, Pear & Gorgonzola rigatoni – served with a light salad
DINNER
Salmon ceviche – on baby salad leaves and lemon
Grilled catch of the day, smashed baby potato bake, Greek salad
Lemon Posset with blueberries
DAY 2
LUNCH
Spicy fish tacos with slaw and lime mayo
DINNER
Gazpacho (cold tomato, cucumber and red pepper soup)
Rack of lamb with rosemary and olive crust – served with creamy mashed potatoes and mushy peas OR sautéd tender stem broccoli and corn with lemon butter and toasted almonds
Vanilla panna cotta with seasonal berries and coulis
DAY 3
LUNCH
Greek meatballs with pitas, tzatziki, olives and tomato salsa
DINNER
Caprese salad with burrata, balsamic reduction and basil
Barbeque lemon butter prawns – with green salad and spicy potato wedges or spicy rice
Crème Brulee
DAY 4
LUNCH
Asian Poke Bowls (sushi rice, salmon/sashimi, edamame beans, carrots, pickled ginger, avo, sesame seeds, Asian dressing)
DINNER
Creamy garlic scallops
Spatchcock chicken with chimichurri sauce and roasted variety of sweet
potato
Variety of fruit sorbets (3)
DAY 5
LUNCH
Lemon chicken with pearl couscous salad
DINNER
Burrata with Parma ham and melon
Grilled lobster with a seafood mayo aioli, pan-fried tender stem broccoli and asparagus with lemon butter and roasted flaked almonds, smashed baby potato bake
Soufra (phyllo pastry swirls baked with lemon custard and blueberries) – dusted with icing sugar and served with fresh blueberries
DAY 6
LUNCH
Chicken mexi buddha bowls – chicken, fajita veg, corn and black beans, avo, bulgar wheat or quinoa
DINNER
Grilled courgette or aubergine rolls with ricotta and herbs – on a fresh homemade tomato sauce
Beef fillet served with burrata, tomato and caper salad and potato wedges OR crispy oven baked potatoes
Classic chocolate pots
DAY 7
LUNCH
Chicken Satay skewers with Asian slaw
DINNER
Brie or Camembert and preserved fig parcels with phyllo pastry
Grilled prawns with a spicy turmeric and coconut cream sauce, served with rice and pan-fried vegetables (pak choi, mange tout peas, baby corn, shallots)
Pineapple semi-freddo with raspberries and toasted coconut
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX |
|---|---|---|---|---|---|
| Winter 2023 to 2024 | $25,000 | $25,500 | $26,000 | $26,500 | $27,000 |
| Summer 2024 | $25,000 | $25,500 | $26,000 | $26,500 | $27,000 |
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
Christmas week: $35,000, flat rate for 2-6 guests New Years week: $36,000, flat rate for 2-6 guests
X
Available
X
Booked
X
Hold
X
Unavailable
- : Cat
- : 29 Feet
- : 4.85 Feet
- : 6
- : 2021
- : Bali Catamarans
- : 2 x 80 HP Yanmar Engines -- 1 x 21.5kw Onan Generator
- : No
- : No
- : Yacht offers Rendezvous Diving only
- : Andrew van der Linde
- : USA
- : No
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | - |
| Single Cabins: | 1 |
| Showers: | 4 |
| Wash Basins: | - |
| Heads: | 4 |
| Electric Heads: | 4 |
| Engine Details | |
|---|---|
| 2 x 80 HP Yanmar Engines -- 1 x 21.5kw Onan Generator | |
| Fuel Consumption: | - |
| Cruising Speed: | - |
| Max Speed: | - |
| 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: | Yes |
| Camcorder: | - |
| Books: | Yes |
| Board Games: | Yes |
| Sun Awning: | Yes |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Water Maker: | - |
| Special Diets: | Yes |
| 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: | Yes |
| Hairdryers: | Yes |
| # Port Hatches: | - |
| Guests Smokes: | - |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | No |
| Children Ok: | Yes |
| Hammock: | - |
| Windscoops: | - |
| Water Sports | |
|---|---|
| Dinghy size: | Yes |
| Dinghy hp: | 40 |
| Dinghy # pax: | 6 |
| Water Skis Adult: | No |
| Water Skis Kids: | No |
| Jet Skis: | No |
| Wave Runners: | No |
| Kneeboard: | No |
| Windsurfer: | - |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | - |
| Wake Board: | No |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | No |
| Floating Mats: | Yes |
| Swim Platform: | Yes |
| Boarding Ladder (Loc/Type): | Yes |
| Sailing Dinghy: | - |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | Trolling and Casting |
| Rods: | 2 |
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 Zuri 3.
BREAKFAST MENU (same for every day)
CONTINENTAL BREAKFAST:
- Homemade granola
- Fruit platter – add mint and lime zest
- Yoghurt/plain/Greek style
- Honey
- Croissants/pan chocolate/pastries available/OR muffin of the day (Blueberry crumble, apple and cinnamon, feta and spinach, 3-cheese muffins) Preserves (variety of 2)
- Cheese platter (variety of 3 cheeses)
- Charcuterie/parma ham, Italian salami, smoked ham
- Fruit juices/fresh
- Coffee/tea
BREAKFAST TO ORDER:
- English breakfast (egg to order, crispy smoked bacon, pan-fried tomato and beef sausage) – served with toast to order (white or wholewheat) 3 egg omelette – with two fillings/choose from: mature cheddar cheese, bacon, feta, caramelised onion, mushrooms, brie cheese slices Egg Benedict a la Jana: Toasted English breakfast muffin, with basil pesto (optional), smoked ham, pan-poached egg to order and drizzled with a mustard and cheese sauce
- Egg Benedict with salmon: Toasted English breakfast muffin, with dill mayo, smoked salmon, pan-poached egg to order and drizzled with a cheese sauce
- Avo on toast – toasted ciabatta with smashed avo, pan-fried baby tomatoes, rocket and poached egg to order
- Pancakes with berries and crème fraiche – yoghurt crumpets/pancakes – drizzled with honey and add berries and crème fraiche – If berries are not available – use chocolate sauce (use real dark chocolate and cream to make ganache/sauce) and banana with crème fraiche (*recipe attached)
- French toast – drizzled with honey/maple and served with crispy bacon Power oats – oats cooked with milk, chopped dates and honey. Serve with Greek yoghurt, macadamia butter dollop, honey, blueberries and poppyseeds
DAY 1
LUNCH
Prosciutto, Pear & Gorgonzola rigatoni – served with a light salad
DINNER
Salmon ceviche – on baby salad leaves and lemon
Grilled catch of the day, smashed baby potato bake, Greek salad
Lemon Posset with blueberries
DAY 2
LUNCH
Spicy fish tacos with slaw and lime mayo
DINNER
Gazpacho (cold tomato, cucumber and red pepper soup)
Rack of lamb with rosemary and olive crust – served with creamy mashed potatoes and mushy peas OR sautéd tender stem broccoli and corn with lemon butter and toasted almonds
Vanilla panna cotta with seasonal berries and coulis
DAY 3
LUNCH
Greek meatballs with pitas, tzatziki, olives and tomato salsa
DINNER
Caprese salad with burrata, balsamic reduction and basil
Barbeque lemon butter prawns – with green salad and spicy potato wedges or spicy rice
Crème Brulee
DAY 4
LUNCH
Asian Poke Bowls (sushi rice, salmon/sashimi, edamame beans, carrots, pickled ginger, avo, sesame seeds, Asian dressing)
DINNER
Creamy garlic scallops
Spatchcock chicken with chimichurri sauce and roasted variety of sweet
potato
Variety of fruit sorbets (3)
DAY 5
LUNCH
Lemon chicken with pearl couscous salad
DINNER
Burrata with Parma ham and melon
Grilled lobster with a seafood mayo aioli, pan-fried tender stem broccoli and asparagus with lemon butter and roasted flaked almonds, smashed baby potato bake
Soufra (phyllo pastry swirls baked with lemon custard and blueberries) – dusted with icing sugar and served with fresh blueberries
DAY 6
LUNCH
Chicken mexi buddha bowls – chicken, fajita veg, corn and black beans, avo, bulgar wheat or quinoa
DINNER
Grilled courgette or aubergine rolls with ricotta and herbs – on a fresh homemade tomato sauce
Beef fillet served with burrata, tomato and caper salad and potato wedges OR crispy oven baked potatoes
Classic chocolate pots
DAY 7
LUNCH
Chicken Satay skewers with Asian slaw
DINNER
Brie or Camembert and preserved fig parcels with phyllo pastry
Grilled prawns with a spicy turmeric and coconut cream sauce, served with rice and pan-fried vegetables (pak choi, mange tout peas, baby corn, shallots)
Pineapple semi-freddo with raspberries and toasted coconut
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX |
|---|---|---|---|---|---|
| Winter 2023 to 2024 | $25,000 | $25,500 | $26,000 | $26,500 | $27,000 |
| Summer 2024 | $25,000 | $25,500 | $26,000 | $26,500 | $27,000 |
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
<p>Christmas week: $35,000, flat rate for 2-6 guests New Years week: $36,000, flat rate for 2-6 guests</p>
