Ad Astra

$25,000 - $30,000 / WEEK

Ad Astra is best suited for 10 guests in 5 double cabins. She can sleep two additional children in the fully outfitted forepeaks. There are 4 Queen guests cabins and one cabin with two twins. The crew takes the starboard aft cabin. Port aft cabin 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
$25,000
Accommodations
Cabins: 5
Queen: 3
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
Alex Duff
Nation: USA
License: USCG 100 Ton License, STCW
Languages: English, Spanish
Chef/Mate
Valentina Saenz de Regadera
Captain Alex Duff was born while his parents were sailing and made his first offshore passage at age 6 weeks. He grew up in and around the Caribbean Islands and spent his school years in the Virgin Islands. His travels under sail on vessels ranging from luxury Catamarans to traditional square rigged schooners have taken him to pretty much every island in the Caribbean, to Venezuela, through the Panama Canal twice, Ecuador, And to the Galapagos and back. He's lived in the BVI, USVI, Alaska, South Africa, England, Scotland, and the mainland USA.

A boat owner since age 18, he has worked in the charter industry in the Caribbean since 2010 and has an intimate knowledge of the beautiful Virgin Islands as only one who has grown up in the area can. When he isn't out Sharing the Beauty of the VI with his guests, he is out experiencing it for himself- sailing between the islands on his own sailboat, windsurfing, or paddle boarding.

Alex can show you beautiful islands and take you to places that are unspoiled and exotic. He also knows all the 'hot spots' for night life and the best places to enjoy the natural splendor of the fabulous Virgin Islands. He knows the "ins and outs" of the BVI & USVI so with his local knowledge and love of the Sailing and sights to be seen in the VI he can insure a wonderful experience on charter through his beautiful home.
Alex holds a 100 ton USCG master's license and STCW.

Chef Valentina was born and raised in the coastal city of Viña del Mar - Chile, she grew up in a house that blends the culinary traditions inherited by her European great grandparents with the Latin American flavors. From a very young age, she started cooking but it wasn’t until after graduating college that she decided to pursue her passion for cooking, moving to Argentina, where she went to culinary school in Buenos Aires. Her career would take her to work and live in countries such as Australia, Germany and Canada, visiting over 32 countries in the last 7 years. Extremely passionate about food and hospitality, she aims to give the best customer service with an eye for personal detail, paying tribute to that mix of flavors and sea side feel she grew up in.

Over the years she has worked in various kitchens, from trendy bars, to hip cafes, bistros in the mountains to high end restaurants in multicultural cities, constantly learning new flavors and techniques.

She has a great sense of adventure, loves to dive, travel, sail and enjoy the outdoors and through her dishes you will travel alongside her memories, tasting the food from around the globe, with a latinamerican twist.


SAMPLE MENU

BREAKFAST OPTIONS
All breakfast have selection of breads, fresh fruit platters, juice, coffee, tea and milk.


1) Caribbean shakshuka: Caribbean seasoned tomato stew, eggs, fried plantains, fresh
avocado and cilantro, served on cast iron skillets.

2) Stuffed french toast: Brie and guava stuffed french toast, on brioche bread. Caramelized
figs and fresh fruits.

3) Avocado toast: Smashed avocado over grilled pan seared sourdough bread, your choice of
eggs and a side of arugula, corn and feta salad with a lime and mint dressing.

4) Fluffy banana pancakes: Served with glazed pineapples, passion fruit coulis and a coconut
salted caramel drizzle.

5) Island Benny: Braised pork shoulder over johny cakes, cayenne hollandaise and roasted
pepper salsa.

6) Potato and oaxaca cheese galette: served with pulled jerk chicken, sunny side eggs and
julienne spring onions.

7) Plantain fritatta: served with a fresh herloom tomato and basil salad.

LUNCH
1) Shrimp ceviche with fresh mango and passion fruit leche de tigre.
2) Chilled glass noodle Laksa served with tropical slaw and citrus segments.
3) Grilled lobster with spicy pineapple salsa and garden salad.
4) Crab “chupe”: Chilean crab casserole with a bread and coconut cream base, chili, cilantro
and Parmesan gratin.
5) Roasted pork with Caribbean rub, citrus papaya slaw and sweet potato chips.
6) Rock salt cooked chicken, pan seared asparagus and cilantro pesto barley salad.
7) Grilled catch of the day (whole fish), jazmin rice, tropical slaw and coconut, lime, ginger
sauce.

LUNCH DESSERTS 
1) Suspiro limeño cups: Manjar blanco (evaporated and condensed milk caramel), italian
meringue and passion fruit.
2) Chili and mango sorbet
3) Tropical fruit pavlova
4)Vanilla and hibiscus pannacotta cups.
5) Coconut sticky rice parfaits with fresh mango and lime mint glaze.
6) Celestino: Dulce de leche filled crepe topped with a quenelle of vanilla icecream.
7) Eldelflower and strawberry triffle cups.

DINNER
1) Caribbean curry style goat ossobuco, fungi and roasted baby root veggies.
2) Pan roasted chicken Maryland, braised greens, lime ginger pan juices and plantain
garnish.
3) Beef tenderloin, red wine sauce, carrot puree and potato tarragon gratin.
4) Pan seared catch of the day, celeriac puree, braised leaks and confit tomatoes.
5) Beetroot risotto with balsamic glazed beetroots, goat cheese, toasted walnuts and arugula.
6) Umami marinate cauliflower florets with dahl style lentils, chipotle date puree and roasted
cherry tomatoes.
7) Olive oil poached hake with truffle and pinto bean puree, black garlic aioli, fennel and
pickled shallots.
EXTRA OPTION Lobster bisque: Butter poached lobster, snow peas and coconut foam.

APPETIZERS
1) Seared scallops served over a pea and chili puree, micro greens and cilantro chimichurri.
2) Mahi mahi tiradito with a sesame ponzu dressing, shaved carrots and ginger garnish.
3) Braised goat tostones with smoked goats cheese, pickled shallots and cilantro.
4) Charcuterie board: Selection of cheese and meat, house pickles, grainy mustard, sweet
and salty nuts, dried fruit, fresh fruit and mango cilantro chutney.
5) Grilled bell peppers, stuffed with eggs and cheese served over watercress salad and lime
dressing.
6) Street Tacos: pulled beef, deep fried pork belly and shrimp tacos. Served with pickled
onions, cilantro, pineapple and avocado,
7) Bruschetta capresse: mix of roasted and fresh tomatoes, topped with fresh buffalo burrata,
drizzle of extra virgin olive oil and fresh micro basil.
8) Middle eastern board: Selection of hummus, babaganoush, seared halloumi, pita bread,
lamb koftas, yogurt sauce and house pickles.

DESSERTS

1) Bananarama: Raw vegan banana tart with a coconut and banana filling, cacao crunch,
deep fried bananas and coconut sorbet.
2) Passion fruit slice with creme patissiere, passion fruit coulis, mango puree and moscato
granita.
3) Lavander and Mango: lavander custard filled profiterole, with mango coulis and sorbet.
4) Piña colada: deconstructed cake with flambee pineapple, coconut diplomat cream, vanilla
sponge and rum sauce.
5) Pear and pistacchio tart with eldelflower gel and white chocolate mousse.
6) Hazelnut and Chocolate semifreddo, chocolate crunch, maple glazed pears and torched
marshmallow.
7) Rocky road: chocolate mousse cake, with cherry filling, drunk cherries, caramelized nuts
and italian meringue

 

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 2020 to 2021 $26,000 $26,500 $27,000 $27,500 $28,000 $28,500 $29,000 $29,500 $30,000
Summer 2021 $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
• 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
  • : Alex Duff
  • : USA
  • : No
  • : 1298831
Accommodations
Cabins: 5
Queen: 3
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
Alex Duff
Nation: USA
License: USCG 100 Ton License, STCW
Languages: English, Spanish
Chef/Mate
Valentina Saenz de Regadera
Captain Alex Duff was born while his parents were sailing and made his first offshore passage at age 6 weeks. He grew up in and around the Caribbean Islands and spent his school years in the Virgin Islands. His travels under sail on vessels ranging from luxury Catamarans to traditional square rigged schooners have taken him to pretty much every island in the Caribbean, to Venezuela, through the Panama Canal twice, Ecuador, And to the Galapagos and back. He's lived in the BVI, USVI, Alaska, South Africa, England, Scotland, and the mainland USA.

A boat owner since age 18, he has worked in the charter industry in the Caribbean since 2010 and has an intimate knowledge of the beautiful Virgin Islands as only one who has grown up in the area can. When he isn't out Sharing the Beauty of the VI with his guests, he is out experiencing it for himself- sailing between the islands on his own sailboat, windsurfing, or paddle boarding.

Alex can show you beautiful islands and take you to places that are unspoiled and exotic. He also knows all the 'hot spots' for night life and the best places to enjoy the natural splendor of the fabulous Virgin Islands. He knows the "ins and outs" of the BVI & USVI so with his local knowledge and love of the Sailing and sights to be seen in the VI he can insure a wonderful experience on charter through his beautiful home.
Alex holds a 100 ton USCG master's license and STCW.

Chef Valentina was born and raised in the coastal city of Viña del Mar - Chile, she grew up in a house that blends the culinary traditions inherited by her European great grandparents with the Latin American flavors. From a very young age, she started cooking but it wasn’t until after graduating college that she decided to pursue her passion for cooking, moving to Argentina, where she went to culinary school in Buenos Aires. Her career would take her to work and live in countries such as Australia, Germany and Canada, visiting over 32 countries in the last 7 years. Extremely passionate about food and hospitality, she aims to give the best customer service with an eye for personal detail, paying tribute to that mix of flavors and sea side feel she grew up in.

Over the years she has worked in various kitchens, from trendy bars, to hip cafes, bistros in the mountains to high end restaurants in multicultural cities, constantly learning new flavors and techniques.

She has a great sense of adventure, loves to dive, travel, sail and enjoy the outdoors and through her dishes you will travel alongside her memories, tasting the food from around the globe, with a latinamerican twist.


SAMPLE MENU

BREAKFAST OPTIONS
All breakfast have selection of breads, fresh fruit platters, juice, coffee, tea and milk.


1) Caribbean shakshuka: Caribbean seasoned tomato stew, eggs, fried plantains, fresh
avocado and cilantro, served on cast iron skillets.

2) Stuffed french toast: Brie and guava stuffed french toast, on brioche bread. Caramelized
figs and fresh fruits.

3) Avocado toast: Smashed avocado over grilled pan seared sourdough bread, your choice of
eggs and a side of arugula, corn and feta salad with a lime and mint dressing.

4) Fluffy banana pancakes: Served with glazed pineapples, passion fruit coulis and a coconut
salted caramel drizzle.

5) Island Benny: Braised pork shoulder over johny cakes, cayenne hollandaise and roasted
pepper salsa.

6) Potato and oaxaca cheese galette: served with pulled jerk chicken, sunny side eggs and
julienne spring onions.

7) Plantain fritatta: served with a fresh herloom tomato and basil salad.

LUNCH
1) Shrimp ceviche with fresh mango and passion fruit leche de tigre.
2) Chilled glass noodle Laksa served with tropical slaw and citrus segments.
3) Grilled lobster with spicy pineapple salsa and garden salad.
4) Crab “chupe”: Chilean crab casserole with a bread and coconut cream base, chili, cilantro
and Parmesan gratin.
5) Roasted pork with Caribbean rub, citrus papaya slaw and sweet potato chips.
6) Rock salt cooked chicken, pan seared asparagus and cilantro pesto barley salad.
7) Grilled catch of the day (whole fish), jazmin rice, tropical slaw and coconut, lime, ginger
sauce.

LUNCH DESSERTS 
1) Suspiro limeño cups: Manjar blanco (evaporated and condensed milk caramel), italian
meringue and passion fruit.
2) Chili and mango sorbet
3) Tropical fruit pavlova
4)Vanilla and hibiscus pannacotta cups.
5) Coconut sticky rice parfaits with fresh mango and lime mint glaze.
6) Celestino: Dulce de leche filled crepe topped with a quenelle of vanilla icecream.
7) Eldelflower and strawberry triffle cups.

DINNER
1) Caribbean curry style goat ossobuco, fungi and roasted baby root veggies.
2) Pan roasted chicken Maryland, braised greens, lime ginger pan juices and plantain
garnish.
3) Beef tenderloin, red wine sauce, carrot puree and potato tarragon gratin.
4) Pan seared catch of the day, celeriac puree, braised leaks and confit tomatoes.
5) Beetroot risotto with balsamic glazed beetroots, goat cheese, toasted walnuts and arugula.
6) Umami marinate cauliflower florets with dahl style lentils, chipotle date puree and roasted
cherry tomatoes.
7) Olive oil poached hake with truffle and pinto bean puree, black garlic aioli, fennel and
pickled shallots.
EXTRA OPTION Lobster bisque: Butter poached lobster, snow peas and coconut foam.

APPETIZERS
1) Seared scallops served over a pea and chili puree, micro greens and cilantro chimichurri.
2) Mahi mahi tiradito with a sesame ponzu dressing, shaved carrots and ginger garnish.
3) Braised goat tostones with smoked goats cheese, pickled shallots and cilantro.
4) Charcuterie board: Selection of cheese and meat, house pickles, grainy mustard, sweet
and salty nuts, dried fruit, fresh fruit and mango cilantro chutney.
5) Grilled bell peppers, stuffed with eggs and cheese served over watercress salad and lime
dressing.
6) Street Tacos: pulled beef, deep fried pork belly and shrimp tacos. Served with pickled
onions, cilantro, pineapple and avocado,
7) Bruschetta capresse: mix of roasted and fresh tomatoes, topped with fresh buffalo burrata,
drizzle of extra virgin olive oil and fresh micro basil.
8) Middle eastern board: Selection of hummus, babaganoush, seared halloumi, pita bread,
lamb koftas, yogurt sauce and house pickles.

DESSERTS

1) Bananarama: Raw vegan banana tart with a coconut and banana filling, cacao crunch,
deep fried bananas and coconut sorbet.
2) Passion fruit slice with creme patissiere, passion fruit coulis, mango puree and moscato
granita.
3) Lavander and Mango: lavander custard filled profiterole, with mango coulis and sorbet.
4) Piña colada: deconstructed cake with flambee pineapple, coconut diplomat cream, vanilla
sponge and rum sauce.
5) Pear and pistacchio tart with eldelflower gel and white chocolate mousse.
6) Hazelnut and Chocolate semifreddo, chocolate crunch, maple glazed pears and torched
marshmallow.
7) Rocky road: chocolate mousse cake, with cherry filling, drunk cherries, caramelized nuts
and italian meringue

 

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 2020 to 2021 $26,000 $26,500 $27,000 $27,500 $28,000 $28,500 $29,000 $29,500 $30,000
Summer 2021 $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
• 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