Ad Astra

$26,000 - $30,000 / WEEK

Ad Astra is best suited for 10 guests. The crew takes the midship twin cabin. Aft cabins and two forepeaks have wet heads.

BUILT/REFIT
YEAR
2020
YACHT
LENGTH
56 Ft
NUMBER OF
CABINS
5
NUMBER OF
GUESTS
10
TOTAL
CREW
2
CHARGES
FROM
$26,000
Accommodations
Cabins: 5
Queen: 5
Single Cabins: 1
Showers: 5
Electric Heads: 5
Engine Details
-
Fuel Consumption: -
Cruising Speed: 8 Knots
Max Speed: 12 KnotsUS Gall/Hr
Details
Type: Cat
Beam: 29 Feet
Draft: 5 Feet
Pax: 10
YearBuilt: 2020
Builder: Bali Catamarans
JetSkis: No
Flag: USA
SatTv: No
RegNum: 1298831
Jacuzzi: No
A/C: Full
Locations
Winter Area: Caribbean Virgin Islands, Bahamas
Summer Area: Caribbean Virgin Islands, Bahamas, Caribbean Leewards, Caribbean Windwards
Pick Up Locations
Pref. Pick-up: -
Other Pick-up: -


Amenities
Salon Tv/VCR: Yes
Salon Stereo: Yes
Sat Tv: -
Camcorder: No
Books: -
Board Games: Yes
Deck Shower: Yes
Water Maker: Yes
Special Diets: Yes
Kosher: Yes
BBQ: Yes
Minimum Age: -
Inverter: Yes
Voltages: 110V
Water Maker: Yes
Ice Maker: Yes
Sailing Instructions: -
Internet Access: Onboard WIFI
Hairdryers: Yes
Guests Smokes: On sugar scoops only
Crew Smokes: No
Pets Aboard: No
Hammock: Yes
Water Sports
Dinghy size: 14 ft. Highfield Center console with Turbo Swing for watersports and ladder assembly
Dinghy hp: 60
Water Skis Adult: Yes
Water Skis Kids: No
Jet Skis: No
Kneeboard: No
Windsurfer: No
Snorkel Gear: 12
Tube: Yes
Scurfer: No
Wake Board: Yes
Kayaks 1 Pax: -
Kayaks (2 Pax): No
Floating Mats: Yes
Swim Platform: Yes
Boarding Ladder (Loc/Type): Yes/Stern
Sailing Dinghy: -
Beach Games: Yes
Fishing Gear: Yes
Gear Type: Poles, tackles and rod holders
Rods: 4
Captain
Jacob Beman
Nation: USA
Languages: English, Spanish
Chef/Mate
Michelle Barbuto
Nation: USA
Capt. Jacob grew up in Chicago and left the cold weather for sunny southern California after college. It was here that he fell in love with sailing and has never looked back since. After purchasing his own boat and becoming involved with several race teams he decided to make his passion a full time job.

Working several seasons in the Mediterranean and Australia, he honed his charter skills before arriving in the Virgin Islands in 2018. For the past 3 seasons he has sailed the USVI and BVI in search of the perfect locales to make your trip one in a lifetime!

Growing up sailing in the British Virgin Islands with her parents, Michelle has spent much of her time on the water. Sailing in the Caribbean and motor yachting in the US north east contributed to her desire to work in the industry.

She has completed 3 yachting seasons as a chef in Croatia and Montenegro working primarily with flotilla companies. Within that role she managed several other yacht chefs, helping set the bar for the culinary and guest experience standards. She has also worked as a private charter chef in Croatia, Greece, the Bahamas and the British Virgin Islands.

Her culinary background sprouted from her Italian American family who gave her an instant love for food and pure ingredients. She later went on to study under the founder of one of the United States’ leading restaurant consultant agencies.

Adapting her cooking on sailing yachts for the last 4 years has been her passion, as well as spending time gaining nautical miles while taking time off from work. She has completed over 3000 miles on a delivery crossing from Las Palmas, Spain to Antigua on a 42 ft catamaran. During that time she made meals for the crew while helping sail during the day. She also spent several months on a sailing yacht on the west coast of Mexico, growing her understanding of long passages and maintaining a private boat.

With a background in event planning with the Australian Venue Company, Michelle is proud to go above and beyond the experience her guests are looking for. She joins food and overall ambience for her guests to make their holiday perfect.

Aside from sailing, Michelle is a certified free diver and loves exploring sea life below the surface. She is also an avid yogi and enjoys keeping an active lifestyle while traveling and exploring new cultures.


BREAKFAST
Miniature Spinach & Feta Quiche
Served with loaded veggie and bacon home fries (*GF)


Smoothie Bowls
Banana and mixed berry base topped with homemade
granola, fresh fruit, and almond butter drizzle (V,*GF,DF)


New York Salmon Bagel
Everything bagel with cream cheese, smoked salmon,
capers and red onion served with breakfast sausage


Vegetable Frittata with Grilled Halloumi
Mushrooms, red onion, spinach, and tomatoes served
with honey and pepper grilled halloumi on the side (V,GF)


Steak and Eggs
Grilled flank steak with scrambled eggs, roasted cherry
tomatoes and potatoes (GF, DF)


Avocado Toast
Smashed avocado on sourdough with deviled eggs, red
pepper flakes, feta and lime (V, *GF, *DF)


French Toast Casserole
Baked French Toast topped with honey drizzled
mascarpone and fresh seasonal fruit, served with crispy bacon

 

LUNCH
Pulled Pork or Steak Tacos
Slow cooked pork shoulder or grilled NY strip with grilled
pineapple, pickled red cabbage, and homemade crispy onion (*GF)

Ahi Tuna Poke Bowls
Served over rice with a mango salsa, cabbage, and
avocado with a homemade chipotle mayo or teriyaki sauce (GF, *DF)

Grilled Chicken & Quinoa Salad
Honey lemon chicken with rocket, organic cherry
tomatoes, feta, roasted potatoes, and quinoa with a creamy garlic and lemon dressing (GF)

Grilled Chicken Skewers with an Antipasto Spread
Garlic rubbed chicken skewed with portobello mushrooms and bell peppers served with a modern
take on the classic Italian Antipasto spread

Mushroom & Feta Flatbreads with Grilled Steak
Sauteed balsamic glazed portobello mushroom and feta
flatbread served with quinoa salad and grilled steak strips (*GF)


Parmesan Crusted Chicken
Served with basmati rice, roasted vegetables, and garlic aioli


Customised Beach Picnic
Various salads, grilled chicken wraps, local fruits, charcuterie and finger sandwiches

 

DINNER
Shrimp Coconut Red Curry (GF, DF)
• Starter; summer rolls (GF, DF)
• Desert; Chocolate chip cookies from scratch with vanilla ice cream (V)

Ravioli Alla Vodka
• Starter; Caprese salad (V, GF)
• Desert; Espresso creme brulee (V, GF)


Poulet Provencal (GF)
• Starter; Goat cheese and caramelized onion crostini (V)
• Desert; Affogato, an espresso shot over gelato with shaved chocolate topping (V)

Filet Mignon
• Starter; Caesar salad (V)
• Desert; Fudge brownie with vanilla ice cream (V)


Beef Pad Thai (*GF, DF)
• Starter; Shrimp cocktail (GF, DF)
• Desert; Key lime pie custard (V)


Blackened Mahi Mahi (GF)
• Starter; Fresh guacamole and corn chips (GF, V,DF)
• Desert; Assorted fruit and clotted cream (V, GF)


Brown Buttered Scallops over Vegetable Risotto (GF)
• Starter; Antipasto spread
• Desert; Chocolate chip banana cake (V)

Unbelievable Vacation!
Dear Brad and Julie, Just a quick note to thank you guys again for an unbelievable vacation for Kevin and I, our family and friends. The memories that were created this week will stay with us forever -mostly due to your hard work spoiling all of us with food, drink, water sports, a beautiful boat to relax on and good company. And a huge thank you for all of your attentiveness and flexibility with different food preferences....and for tolerating Joe’s incessant (but funny) sarcasm...and for hanging out with all the kids. We just now landed in Boston, but have been talking about what a great trip it was all day! Best of luck to you guys wherever Ad Astra takes you next! Thanks guys! -Jen
Best Vacation We've Ever Had!
It was the best vacation we’ve ever had! And that comes from me and my wife, all three of my kids, and all of our guests. The boat was great, but Julie and Brad really made the trip special. Thanks so much for helping us organize it. A+ job! Captain Brad did an amazing job putting together the perfect itinerary. Considering all of the restrictions due to COVID, he deserves special appreciation. We didn’t miss a beat.The one thing that all of the guests have been raving about was the food. The meals were perfectly customized, impeccably presented, and incredibly enjoyable! It truly was the perfect vacation. The captain and crew could make or break a yacht charter. Brad and Julie made the trip so much better than we ever could have expected! The food was amazing, Brad was incredibly knowledgeable about sailing, and their energy was infectious! They were non-stop entertainment for the kids. It was unanimous among the guests – this was the best vacation any of us have ever had!
Rates are All Inclusive
Season 2 PAX 3 PAX 4 PAX 5 PAX 6 PAX 7 PAX 8 PAX 9 PAX 10 PAX
Winter 2021 to 2022 $26,000 $26,500 $27,000 $27,500 $28,000 $28,500 $29,000 $29,500 $30,000
Summer 2022 $26,000 $26,500 $27,000 $27,500 $28,000 $28,500 $29,000 $29,500 $30,000

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: 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
LESS THAN 7 NIGHT CHARTERS: For 6 nights divide by 7N X 6N. For less than 6 nights, divide by 6N X number of nights.
MINIMUM NIGHTS: 4 nights

Please inquire for 12 Pax. Yacht can accommodate 11th and 12th guests (if children) in the forepeaks, upon request.
48 hour turns requested though required for back to back 12 pax charters.

7 nights over Christmas and New Year's flat rate of $34500 for 2-10 guests. New Year's charters must start on December 28th or later.

HALF-BOARD OPTION - SUBTRACT $150 per person from weekly rate: Includes 7 breakfasts, 4 lunches and 3 dinners. Other meals ashore at client expense.

LOCAL FARE MEAL PLAN OPTION : SUBTRACT $75 per person from weekly rate : Includes 7 breakfasts, 5 lunches and 6 dinners. Requires 2 lunches and 1 dinner at client expense.


The rates do not include:

• 4% Bahamas Sales Tax
• Cancellation Insurance and private insurance
• Extra drinks, fine wines, champagne & spirits, special meals orders
• Docking fees
• Transfer airport – base – airport
• Personal expenses
• Cruising permits, fees and taxes to be paid by the charterer upon entry to the BVI cruising grounds or ports
• Gratuity

Notes:
• Currently no delivery fees between Nassau and Marsh Harbour. Please allow time for relocation between charters.
• Please do not take a booking that will block a full week of a Christmas and NYE booking.
• Please make sure to mention gratuity at the time of booking.
• Bahamas: November – February
• BVI: March – July
• Grenada/Grenadines: August - October

X

Available

X

Booked

X

Hold

X

Unavailable

  • : Cat
  • : 29 Feet
  • : 5 Feet
  • : 10
  • : 2020
  • : Bali Catamarans
  • : 8 Knots
  • : 12 Knots
  • : No
  • : No
  • : Yacht offers Rendezvous Diving only
  • : Jacob Beman
  • : USA
  • : No
  • : 1298831
Accommodations
Cabins: 5
Queen: 5
Single Cabins: 1
Showers: 5
Wash Basins: 5
Heads: 5
Electric Heads: 5
Engine Details
-
Fuel Consumption: -
Cruising Speed: 8 Knots
Max Speed: 12 KnotsUS Gall/Hr
Details
Refit: -
Helipad: No
Jacuzzi: No
A/C: Full
Locations
Winter Area: Caribbean Virgin Islands, Bahamas
Summer Area: Caribbean Virgin Islands, Bahamas, Caribbean Leewards, Caribbean Windwards
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: No
Books: -
Board Games: Yes
Sun Awning: Yes
Deck Shower: Yes
Bimini: Yes
Water Maker: Yes
Special Diets: Yes
Kosher: Yes
BBQ: Yes
# Dine In: -
Minimum Age: -
Generator: Yes
Inverter: Yes
Voltages: 110V
Water Maker: Yes
Water Cap: 1200L - 315 GAL
Ice Maker: Yes
Sailing Instructions: -
Internet Access: Onboard WIFI
Gay Charters: Yes
Nude: Inq
Hairdryers: Yes
# Port Hatches: -
Guests Smokes: On sugar scoops only
Crew Smokes: No
Pets Aboard: No
Pet Type: -
Guest Pets: No
Children Ok: Yes
Hammock: Yes
Windscoops: No
Water Sports
Dinghy size: 14 ft. Highfield Center console with Turbo Swing for watersports and ladder assembly
Dinghy hp: 60
Dinghy # pax: -
Water Skis Adult: Yes
Water Skis Kids: No
Jet Skis: No
Wave Runners: No
Kneeboard: No
Windsurfer: No
Snorkel Gear: 12
Tube: Yes
Scurfer: No
Wake Board: Yes
Kayaks 1 Pax: -
Kayaks (2 Pax): No
Floating Mats: Yes
Swim Platform: Yes
Boarding Ladder (Loc/Type): Yes/Stern
Sailing Dinghy: -
Beach Games: Yes
Fishing Gear: Yes
Gear Type: Poles, tackles and rod holders
Rods: 4
Captain
Jacob Beman
Nation: USA
Languages: English, Spanish
Chef/Mate
Michelle Barbuto
Nation: USA
Capt. Jacob grew up in Chicago and left the cold weather for sunny southern California after college. It was here that he fell in love with sailing and has never looked back since. After purchasing his own boat and becoming involved with several race teams he decided to make his passion a full time job.

Working several seasons in the Mediterranean and Australia, he honed his charter skills before arriving in the Virgin Islands in 2018. For the past 3 seasons he has sailed the USVI and BVI in search of the perfect locales to make your trip one in a lifetime!

Growing up sailing in the British Virgin Islands with her parents, Michelle has spent much of her time on the water. Sailing in the Caribbean and motor yachting in the US north east contributed to her desire to work in the industry.

She has completed 3 yachting seasons as a chef in Croatia and Montenegro working primarily with flotilla companies. Within that role she managed several other yacht chefs, helping set the bar for the culinary and guest experience standards. She has also worked as a private charter chef in Croatia, Greece, the Bahamas and the British Virgin Islands.

Her culinary background sprouted from her Italian American family who gave her an instant love for food and pure ingredients. She later went on to study under the founder of one of the United States’ leading restaurant consultant agencies.

Adapting her cooking on sailing yachts for the last 4 years has been her passion, as well as spending time gaining nautical miles while taking time off from work. She has completed over 3000 miles on a delivery crossing from Las Palmas, Spain to Antigua on a 42 ft catamaran. During that time she made meals for the crew while helping sail during the day. She also spent several months on a sailing yacht on the west coast of Mexico, growing her understanding of long passages and maintaining a private boat.

With a background in event planning with the Australian Venue Company, Michelle is proud to go above and beyond the experience her guests are looking for. She joins food and overall ambience for her guests to make their holiday perfect.

Aside from sailing, Michelle is a certified free diver and loves exploring sea life below the surface. She is also an avid yogi and enjoys keeping an active lifestyle while traveling and exploring new cultures.


BREAKFAST
Miniature Spinach & Feta Quiche
Served with loaded veggie and bacon home fries (*GF)


Smoothie Bowls
Banana and mixed berry base topped with homemade
granola, fresh fruit, and almond butter drizzle (V,*GF,DF)


New York Salmon Bagel
Everything bagel with cream cheese, smoked salmon,
capers and red onion served with breakfast sausage


Vegetable Frittata with Grilled Halloumi
Mushrooms, red onion, spinach, and tomatoes served
with honey and pepper grilled halloumi on the side (V,GF)


Steak and Eggs
Grilled flank steak with scrambled eggs, roasted cherry
tomatoes and potatoes (GF, DF)


Avocado Toast
Smashed avocado on sourdough with deviled eggs, red
pepper flakes, feta and lime (V, *GF, *DF)


French Toast Casserole
Baked French Toast topped with honey drizzled
mascarpone and fresh seasonal fruit, served with crispy bacon

 

LUNCH
Pulled Pork or Steak Tacos
Slow cooked pork shoulder or grilled NY strip with grilled
pineapple, pickled red cabbage, and homemade crispy onion (*GF)

Ahi Tuna Poke Bowls
Served over rice with a mango salsa, cabbage, and
avocado with a homemade chipotle mayo or teriyaki sauce (GF, *DF)

Grilled Chicken & Quinoa Salad
Honey lemon chicken with rocket, organic cherry
tomatoes, feta, roasted potatoes, and quinoa with a creamy garlic and lemon dressing (GF)

Grilled Chicken Skewers with an Antipasto Spread
Garlic rubbed chicken skewed with portobello mushrooms and bell peppers served with a modern
take on the classic Italian Antipasto spread

Mushroom & Feta Flatbreads with Grilled Steak
Sauteed balsamic glazed portobello mushroom and feta
flatbread served with quinoa salad and grilled steak strips (*GF)


Parmesan Crusted Chicken
Served with basmati rice, roasted vegetables, and garlic aioli


Customised Beach Picnic
Various salads, grilled chicken wraps, local fruits, charcuterie and finger sandwiches

 

DINNER
Shrimp Coconut Red Curry (GF, DF)
• Starter; summer rolls (GF, DF)
• Desert; Chocolate chip cookies from scratch with vanilla ice cream (V)

Ravioli Alla Vodka
• Starter; Caprese salad (V, GF)
• Desert; Espresso creme brulee (V, GF)


Poulet Provencal (GF)
• Starter; Goat cheese and caramelized onion crostini (V)
• Desert; Affogato, an espresso shot over gelato with shaved chocolate topping (V)

Filet Mignon
• Starter; Caesar salad (V)
• Desert; Fudge brownie with vanilla ice cream (V)


Beef Pad Thai (*GF, DF)
• Starter; Shrimp cocktail (GF, DF)
• Desert; Key lime pie custard (V)


Blackened Mahi Mahi (GF)
• Starter; Fresh guacamole and corn chips (GF, V,DF)
• Desert; Assorted fruit and clotted cream (V, GF)


Brown Buttered Scallops over Vegetable Risotto (GF)
• Starter; Antipasto spread
• Desert; Chocolate chip banana cake (V)

Unbelievable Vacation!
Dear Brad and Julie, Just a quick note to thank you guys again for an unbelievable vacation for Kevin and I, our family and friends. The memories that were created this week will stay with us forever -mostly due to your hard work spoiling all of us with food, drink, water sports, a beautiful boat to relax on and good company. And a huge thank you for all of your attentiveness and flexibility with different food preferences....and for tolerating Joe’s incessant (but funny) sarcasm...and for hanging out with all the kids. We just now landed in Boston, but have been talking about what a great trip it was all day! Best of luck to you guys wherever Ad Astra takes you next! Thanks guys! -Jen
Best Vacation We've Ever Had!
It was the best vacation we’ve ever had! And that comes from me and my wife, all three of my kids, and all of our guests. The boat was great, but Julie and Brad really made the trip special. Thanks so much for helping us organize it. A+ job! Captain Brad did an amazing job putting together the perfect itinerary. Considering all of the restrictions due to COVID, he deserves special appreciation. We didn’t miss a beat.The one thing that all of the guests have been raving about was the food. The meals were perfectly customized, impeccably presented, and incredibly enjoyable! It truly was the perfect vacation. The captain and crew could make or break a yacht charter. Brad and Julie made the trip so much better than we ever could have expected! The food was amazing, Brad was incredibly knowledgeable about sailing, and their energy was infectious! They were non-stop entertainment for the kids. It was unanimous among the guests – this was the best vacation any of us have ever had!
Rates are All Inclusive
Season 2 PAX 3 PAX 4 PAX 5 PAX 6 PAX 7 PAX 8 PAX 9 PAX 10 PAX
Winter 2021 to 2022 $26,000 $26,500 $27,000 $27,500 $28,000 $28,500 $29,000 $29,500 $30,000
Summer 2022 $26,000 $26,500 $27,000 $27,500 $28,000 $28,500 $29,000 $29,500 $30,000

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: 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
LESS THAN 7 NIGHT CHARTERS: For 6 nights divide by 7N X 6N. For less than 6 nights, divide by 6N X number of nights.
MINIMUM NIGHTS: 4 nights

Please inquire for 12 Pax. Yacht can accommodate 11th and 12th guests (if children) in the forepeaks, upon request.
48 hour turns requested though required for back to back 12 pax charters.

7 nights over Christmas and New Year's flat rate of $34500 for 2-10 guests. New Year's charters must start on December 28th or later.

HALF-BOARD OPTION - SUBTRACT $150 per person from weekly rate: Includes 7 breakfasts, 4 lunches and 3 dinners. Other meals ashore at client expense.

LOCAL FARE MEAL PLAN OPTION : SUBTRACT $75 per person from weekly rate : Includes 7 breakfasts, 5 lunches and 6 dinners. Requires 2 lunches and 1 dinner at client expense.


The rates do not include:

• 4% Bahamas Sales Tax
• Cancellation Insurance and private insurance
• Extra drinks, fine wines, champagne & spirits, special meals orders
• Docking fees
• Transfer airport – base – airport
• Personal expenses
• Cruising permits, fees and taxes to be paid by the charterer upon entry to the BVI cruising grounds or ports
• Gratuity

Notes:
• Currently no delivery fees between Nassau and Marsh Harbour. Please allow time for relocation between charters.
• Please do not take a booking that will block a full week of a Christmas and NYE booking.
• Please make sure to mention gratuity at the time of booking.
• Bahamas: November – February
• BVI: March – July
• Grenada/Grenadines: August - October

CONTACT US