ALLURE 64
Allure – the golden temptation WINNER: BEST BOAT IN SHOW 2020 - USVI Charter Boatshow Allure is a brand new Privilege, Series 6, a luxury charter experience for sophisticated luxury lovers. Her modern and elegant design delivers luxury and privacy that can only be found on an upscale Privilege catamaran. Accommodations: Allure is a 64ft Privilege owner edition and can accommodate up to 6 guests. The outstanding Master cabin and the 2 spacious Premium cabins are fully air conditioned and fitted with high end furniture and bedding. Of course all cabins have ensuite bathrooms and luxury toiletries are provided. Guests can enjoy their gourmet meals inside the European designed salon or outside in the spacious cockpit. Relax and enjoy a smooth sail on the comfortable sun lounge on the flybridge. Privilege catamarans are well known for their outstanding sailing performance.
Allure is a 64ft Privilege owner edition and can accommodate up to 6 guests. The outstanding Master cabin and the 2 spacious Premium cabins are fully air conditioned and fitted with high end furniture and bedding. Of course all cabins have ensuite bathrooms and luxury toiletries are provided. One guest cabin can be converted from Queen to 2 single beds. All toilets have bidet function
Guests can enjoy their gourmet meals inside the European designed salon or outside in the spacious cockpit.
Relax and enjoy a smooth sail on the comfortable sun lounge on the flybridge with sun awning.. Privilege catamarans are well known for their outstanding sailing performance.
| Accommodations | |
|---|---|
| Cabins: | 3 |
| Queen: | 2 |
| Single Cabins: | 1 |
| Showers: | 3 |
| Electric Heads: | 3 |
| Engine Details | |
|---|---|
| - | |
| Fuel Consumption: | - |
| Cruising Speed: | 10 knots |
| Max Speed: | - |
| Details | |
|---|---|
| Type: | Cat |
| Beam: | 30 Feet |
| Draft: | 6 Feet |
| Pax: | 6 |
| YearBuilt: | 2020 |
| Builder: | Privilege |
| JetSkis: | No |
| Flag: | Gibralter |
| SatTv: | No |
| RegNum: | P00360 |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Caribbean Virgin Islands, Caribbean Leewards |
| Summer Area: | Caribbean Virgin Islands, Caribbean Leewards |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | Unlimited Internet in the BVI |
| Camcorder: | Yes |
| Books: | - |
| Board Games: | Yes |
| Deck Shower: | Yes |
| Water Maker: | Yes |
| Special Diets: | Inq |
| Kosher: | No |
| BBQ: | Yes |
| Minimum Age: | 3 months |
| Inverter: | 2x4000W |
| Voltages: | 110V+ 220V |
| Water Maker: | Yes |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Hairdryers: | Yes |
| Guests Smokes: | Aft transom |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Hammock: | No |
| Water Sports | |
|---|---|
| Dinghy size: | 13ft |
| Dinghy hp: | 40HP inboard |
| Water Skis Adult: | 1 |
| Water Skis Kids: | 1 |
| Jet Skis: | No |
| Kneeboard: | Yes |
| Windsurfer: | No |
| Snorkel Gear: | Yes |
| Tube: | 1 |
| Scurfer: | No |
| Wake Board: | 1 |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | No |
| Floating Mats: | 6 |
| Swim Platform: | transom |
| Boarding Ladder (Loc/Type): | - |
| Sailing Dinghy: | - |
| Beach Games: | Yes |
| Fishing Gear: | No |
| Gear Type: | - |
| Rods: | - |
Captain Pierre and Chef Desree invite you onboard luxury sailing catamaran Allure to spoil you with high level service and great passion. This couple has extensive experience tailoring luxury charters to suit the needs of each guest and they look forward creating a unique and individual vacation just for you. Before working on luxury catamarans Pierre and Desree worked on megayachts and they love to provide extraordinary service on each trip for their guests.
Captain Pierre from Cape Town South Africa always had a passion for the ocean. He loves sailing, surfing, diving, fishing and graduated at the University of Cape Town studying environmental science and marine biology. Pierre has sailed extensively some of the most beautiful and remote parts of the world, including the Mediterranean, Caribbean, Asia, Hawaii and French Polynesia. On Allure Captain Pierre is a master on the BBQ. He also has a passion for mixology and will fix up creative and delicious cocktails for you while you sit back, relax and enjoy sailing.
Chef Desree loves to bring her travel experience into the food she prepares and will take you on a culinary journey with her meticulous planning of flavour combinations, texture and presentation. From internships in some of Kuala Lumpur's finest restaurants to private catering, Desree's passion shows through in the food she brings to the table. Supporting the local industry of the islands, Desree prides herself on sourcing some of the best the islands have to offer. Desree has not only won best chef in the Antigua chefs competition in 2018 for yachts up to 125ft but also went on to win first prize in the USVI chefs competition for both Main entree and Dessert in 2019. She also completed an intensive pastry course during her stay in Kuala Lumpur at the Academy of Pastry arts with world champion pastry chefs.
To make your luxury experience perfect a third crewmember/stew will support this professional couple.
Stew Ellie, originating from England, is passionate about sailing and dancing and loves to interact with kids of all ages. After graduating from the University of East Anglia where she obtained a First-Class Honours in BSc
Accounting and Finance, she worked as a waitress in a busy restaurant close to London. She also worked as a ballet and tap teacher for small children and adults. Ellie fits perfect to the high-service oriented standards that are offered on Allure, she is highly professional, polite and known to keep a tight ship with all her tasks being always under control and in order. On Allure, her responsibilities as a hostess are, taking care of service & cleaning, preparing & serving best cocktails and drinks and recommending the perfect wine from the on board wine selection. If guests are interested Ellie will offer a daily yoga or pilates lesson in the morning, to start the day in a fit and healthy way. Flexible with a lively sense of humor and a kind heart, her aim is to make your stay as seamless and comfortable as possible.
Your desire-our pleasure: Together this dedicated team will ensure an extraordinary vacation like you have never experienced before.
|
Sample Menu from Chef Desree Winner Culinary Contest 2018 Antigua Winner Culinary Contest 2019 US Virgin Islands |
Breakfast
Each breakfast is served with a Mix of fresh tropical fruits, Original homemade Muesli, Grits or Oats, Milk, Yogurt, Toast, Bread, Butter, homemade Jams, Coffee and Tea, Fruit Juices
North African Egg Shakshuka served with crusty Olive Bread
***
Walnut Banana bread French toast served with Cinnamon cream, seared Bananas
and Banana Caramel
***
Cheesy Cornbread Toast and poached Eggs with fire roasted Jalapeño, crispy Bacon
and Paprika-Mayonnaise
***
Chia seed Power Smoothie Bowls with fresh Fruit, boat made Granola and Nuts
***
Chorizo, Tomato and Scallion Quiche with Feta and Rocket salad
***
Macadamia, Cranberry and Vanilla Oats topped with shaved white Chocolate
***
Wild Mushroom and caramelized Brinjal Sourdough Toast with Goat Cheese Crumble
and fresh Oregano
***
Fitness Lunch followed by fine Deserts
Mediterranean homemade Linguini with Jumbo Prawn
served with crushed olives and roast tomato pesto
Rum roasted Pineapple with ginger nut crumble and vanilla ice cream
***
3 citrus butter sauce wild Salmon with papaya salsa, microgreen salad and crispy sweet potato
Sabayon with macerated Strawberries
***
Sushi platter selection of Mango, Prawn and toasted coconut Jerk tuna, cucumber and avocado with crispy onion Salmon, feta and scallion with truffle mayonnaise
Warm chocolate brownies with crushed nuts and vanilla ice cream
***
Prawn and chorizo salad with Cannellini beans,
mixed ovation greens and charred lemon dressing
Selection of sweet things Chocolate covered Strawberries, Ice cream bar, Macarons
***
Falafel pita pockets and herbed tzatziki with hummus and Greek salad
Meringues with lemon curd
***
Fragrant Thai duck salad with soba noodles, toasted cashews and crispy coconut
Dom Pedro South African boozy milkshake with chocolate chip cookie
***
Gourmet Wagyu beef and shitake mushroom burger with balsamic caramelized pear salad
Baked cinnamon apple with oat crumble and vanilla ice cream
***
Cocktails and Canapes for Sunset
Try the fancy cocktail creations from Mixologist Captain Pierre
accompanied with delicious Canapes
Crudité board of fresh raw vegetables with boat made dips of pesto, hummus, smoked mayonnaise
***
Poached pear and wild salmon sashimi with light Asian dressing and white truffle
***
Spanish style patatas bravas with lime aioli and fresh coriander
***
Parma ham sweet melon skewers with balsamic glaze and rocket
***
Sesame seared tuna with wasabi avocado puree
***
Fresh Oysters with shallot and red wine vinaigrette
***
Selection of cheese and gourmet deli meats with homemade pickles, fruit and nuts
***
Gourmet Dinner
Each Dinner on ALLURE is accompanied by an Aperitif and a Digestif and you can choose from our special Selection of International Wines
Strawberry salsa Caprese with basil and raspberry vinaigrette
Butter poached lobster with charred corn, sweet baby peas and parmesan risotto
Madagascan vanilla coconut cream panna cotta with blue berry dust, raspberry coulis
and mixed berry meringue shard
***
Zucchini and leek soup with crispy rye crouton and salmon roe
Chicken parcel with fennel sausage and apricot with asparagus spears and carrot puree
Mexican churros with dark chocolate dipping sauce with whipped espresso martini
***
Red wine beef carpaccio with fennel, apple, pistachio and feta
Seared tuna and basil pesto potato puree with julienne spring vegetables
Award winning ‘Pampoenkoekies’ (butternut doughnuts) with passion fruit, coconut ice cream snow, ginger nut crumble and salted caramel sauce
***
Seared scallops with charred jalapeño and crispy bacon crumb,
smoked whipped sour cream
Grass fed Ribeye with miso compound butter with charred baby leeks, asparagus
and crispy roast potato
White chocolate glazed profiteroles filled with passion fruit crème patisserie pineapple sorbet and mango crispies
***
Korean spice seared tuna in a ponzu broth with truffle mayonnaise
5 spice pork belly and mixed wild mushrooms with sesame bok choy and ginger dumplings
Dark chocolate flourless tort with raspberry basil sorbet and fresh berries
***
Mango vinegar wahoo ceviche with scallion and crushed peanut
Rogan josh spiced lamb rack with oven roasted sweet potato fragrant jasmin rice
and garlic naan
Deconstructed lemon meringue pie with lemon sorbet
***
Seared ethically sourced foie gras on toast with balsamic, fig and red onion jam
Award winning Jerk marinated wahoo and brinjal arancini with mixed baby greens
and sweet potato puree
Layered tiramisu cheesecake with chocolate tuile
***
Bon Appetite
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX |
|---|---|---|---|---|---|
| Winter 2020 to 2021 | $29,500 | $34,000 | $35,000 | $36,000 | $37,000 |
| Summer 2021 | $29,500 | $34,000 | $35,000 | $36,000 | $37,000 |
| Winter 2021 to 2022 | $29,500 | $34,000 | $35,000 | $36,000 | $37,000 |
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
<b>HALF BOARD RATES</b>: Includes 7 breakfasts, 4 Lunches and 3 Dinners. Remaining meals to be taken ashore at guest expense.
2/$29,000 3/$33,400 4/$34,200 5/$35,000 6/$35,800
<b>CHRISTMAS WEEK</b>: 1-6 Guests $42,000
<b>NEW YEARS WEEK</b>: 1-6 Guests $44,000
Minimum 7 nights. Christmas charter must end no later than the 26th December. New Years cannot begin earlier than 27th December..
X
Available
X
Booked
X
Hold
X
Unavailable
- : Cat
- : 30 Feet
- : 6 Feet
- : 6
- : 2020
- : Privilege
- : 10 knots
- : 1
- : No
- : Yacht offers Rendezvous Diving only
- : Pierre Hugo
- : Gibralter
- : No
- : P00360
| Accommodations | |
|---|---|
| Cabins: | 3 |
| Queen: | 2 |
| Single Cabins: | 1 |
| Showers: | 3 |
| Wash Basins: | 3 |
| Heads: | 3 |
| Electric Heads: | 3 |
| Engine Details | |
|---|---|
| - | |
| Fuel Consumption: | - |
| Cruising Speed: | 10 knots |
| Max Speed: | - |
| Details | |
|---|---|
| Refit: | - |
| Helipad: | No |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Caribbean Virgin Islands, Caribbean Leewards |
| Summer Area: | Caribbean Virgin Islands, Caribbean Leewards |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | Unlimited Internet in the BVI |
| # of Videos: | - |
| # DVDs/Movies: | Yes |
| # CD's: | yes |
| Camcorder: | Yes |
| Books: | - |
| Board Games: | Yes |
| Sun Awning: | Yes |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Water Maker: | Yes |
| Special Diets: | Inq |
| Kosher: | No |
| BBQ: | Yes |
| # Dine In: | 6 |
| Minimum Age: | 3 months |
| Generator: | 13.5 KW |
| Inverter: | 2x4000W |
| Voltages: | 110V+ 220V |
| Water Maker: | Yes |
| Water Cap: | 340 Gallons |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Inq |
| Nude: | No |
| Hairdryers: | Yes |
| # Port Hatches: | 20 |
| Guests Smokes: | Aft transom |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | - |
| Children Ok: | Yes |
| Hammock: | No |
| Windscoops: | - |
| Water Sports | |
|---|---|
| Dinghy size: | 13ft |
| Dinghy hp: | 40HP inboard |
| Dinghy # pax: | 6 |
| Water Skis Adult: | 1 |
| Water Skis Kids: | 1 |
| Jet Skis: | No |
| Wave Runners: | No |
| Kneeboard: | Yes |
| Windsurfer: | No |
| Snorkel Gear: | Yes |
| Tube: | 1 |
| Scurfer: | No |
| Wake Board: | 1 |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | No |
| Floating Mats: | 6 |
| Swim Platform: | transom |
| Boarding Ladder (Loc/Type): | - |
| Sailing Dinghy: | - |
| Beach Games: | Yes |
| Fishing Gear: | No |
| Gear Type: | - |
| Rods: | - |
Captain Pierre and Chef Desree invite you onboard luxury sailing catamaran Allure to spoil you with high level service and great passion. This couple has extensive experience tailoring luxury charters to suit the needs of each guest and they look forward creating a unique and individual vacation just for you. Before working on luxury catamarans Pierre and Desree worked on megayachts and they love to provide extraordinary service on each trip for their guests.
Captain Pierre from Cape Town South Africa always had a passion for the ocean. He loves sailing, surfing, diving, fishing and graduated at the University of Cape Town studying environmental science and marine biology. Pierre has sailed extensively some of the most beautiful and remote parts of the world, including the Mediterranean, Caribbean, Asia, Hawaii and French Polynesia. On Allure Captain Pierre is a master on the BBQ. He also has a passion for mixology and will fix up creative and delicious cocktails for you while you sit back, relax and enjoy sailing.
Chef Desree loves to bring her travel experience into the food she prepares and will take you on a culinary journey with her meticulous planning of flavour combinations, texture and presentation. From internships in some of Kuala Lumpur's finest restaurants to private catering, Desree's passion shows through in the food she brings to the table. Supporting the local industry of the islands, Desree prides herself on sourcing some of the best the islands have to offer. Desree has not only won best chef in the Antigua chefs competition in 2018 for yachts up to 125ft but also went on to win first prize in the USVI chefs competition for both Main entree and Dessert in 2019. She also completed an intensive pastry course during her stay in Kuala Lumpur at the Academy of Pastry arts with world champion pastry chefs.
To make your luxury experience perfect a third crewmember/stew will support this professional couple.
Stew Ellie, originating from England, is passionate about sailing and dancing and loves to interact with kids of all ages. After graduating from the University of East Anglia where she obtained a First-Class Honours in BSc
Accounting and Finance, she worked as a waitress in a busy restaurant close to London. She also worked as a ballet and tap teacher for small children and adults. Ellie fits perfect to the high-service oriented standards that are offered on Allure, she is highly professional, polite and known to keep a tight ship with all her tasks being always under control and in order. On Allure, her responsibilities as a hostess are, taking care of service & cleaning, preparing & serving best cocktails and drinks and recommending the perfect wine from the on board wine selection. If guests are interested Ellie will offer a daily yoga or pilates lesson in the morning, to start the day in a fit and healthy way. Flexible with a lively sense of humor and a kind heart, her aim is to make your stay as seamless and comfortable as possible.
Your desire-our pleasure: Together this dedicated team will ensure an extraordinary vacation like you have never experienced before.
|
Sample Menu from Chef Desree Winner Culinary Contest 2018 Antigua Winner Culinary Contest 2019 US Virgin Islands |
Breakfast
Each breakfast is served with a Mix of fresh tropical fruits, Original homemade Muesli, Grits or Oats, Milk, Yogurt, Toast, Bread, Butter, homemade Jams, Coffee and Tea, Fruit Juices
North African Egg Shakshuka served with crusty Olive Bread
***
Walnut Banana bread French toast served with Cinnamon cream, seared Bananas
and Banana Caramel
***
Cheesy Cornbread Toast and poached Eggs with fire roasted Jalapeño, crispy Bacon
and Paprika-Mayonnaise
***
Chia seed Power Smoothie Bowls with fresh Fruit, boat made Granola and Nuts
***
Chorizo, Tomato and Scallion Quiche with Feta and Rocket salad
***
Macadamia, Cranberry and Vanilla Oats topped with shaved white Chocolate
***
Wild Mushroom and caramelized Brinjal Sourdough Toast with Goat Cheese Crumble
and fresh Oregano
***
Fitness Lunch followed by fine Deserts
Mediterranean homemade Linguini with Jumbo Prawn
served with crushed olives and roast tomato pesto
Rum roasted Pineapple with ginger nut crumble and vanilla ice cream
***
3 citrus butter sauce wild Salmon with papaya salsa, microgreen salad and crispy sweet potato
Sabayon with macerated Strawberries
***
Sushi platter selection of Mango, Prawn and toasted coconut Jerk tuna, cucumber and avocado with crispy onion Salmon, feta and scallion with truffle mayonnaise
Warm chocolate brownies with crushed nuts and vanilla ice cream
***
Prawn and chorizo salad with Cannellini beans,
mixed ovation greens and charred lemon dressing
Selection of sweet things Chocolate covered Strawberries, Ice cream bar, Macarons
***
Falafel pita pockets and herbed tzatziki with hummus and Greek salad
Meringues with lemon curd
***
Fragrant Thai duck salad with soba noodles, toasted cashews and crispy coconut
Dom Pedro South African boozy milkshake with chocolate chip cookie
***
Gourmet Wagyu beef and shitake mushroom burger with balsamic caramelized pear salad
Baked cinnamon apple with oat crumble and vanilla ice cream
***
Cocktails and Canapes for Sunset
Try the fancy cocktail creations from Mixologist Captain Pierre
accompanied with delicious Canapes
Crudité board of fresh raw vegetables with boat made dips of pesto, hummus, smoked mayonnaise
***
Poached pear and wild salmon sashimi with light Asian dressing and white truffle
***
Spanish style patatas bravas with lime aioli and fresh coriander
***
Parma ham sweet melon skewers with balsamic glaze and rocket
***
Sesame seared tuna with wasabi avocado puree
***
Fresh Oysters with shallot and red wine vinaigrette
***
Selection of cheese and gourmet deli meats with homemade pickles, fruit and nuts
***
Gourmet Dinner
Each Dinner on ALLURE is accompanied by an Aperitif and a Digestif and you can choose from our special Selection of International Wines
Strawberry salsa Caprese with basil and raspberry vinaigrette
Butter poached lobster with charred corn, sweet baby peas and parmesan risotto
Madagascan vanilla coconut cream panna cotta with blue berry dust, raspberry coulis
and mixed berry meringue shard
***
Zucchini and leek soup with crispy rye crouton and salmon roe
Chicken parcel with fennel sausage and apricot with asparagus spears and carrot puree
Mexican churros with dark chocolate dipping sauce with whipped espresso martini
***
Red wine beef carpaccio with fennel, apple, pistachio and feta
Seared tuna and basil pesto potato puree with julienne spring vegetables
Award winning ‘Pampoenkoekies’ (butternut doughnuts) with passion fruit, coconut ice cream snow, ginger nut crumble and salted caramel sauce
***
Seared scallops with charred jalapeño and crispy bacon crumb,
smoked whipped sour cream
Grass fed Ribeye with miso compound butter with charred baby leeks, asparagus
and crispy roast potato
White chocolate glazed profiteroles filled with passion fruit crème patisserie pineapple sorbet and mango crispies
***
Korean spice seared tuna in a ponzu broth with truffle mayonnaise
5 spice pork belly and mixed wild mushrooms with sesame bok choy and ginger dumplings
Dark chocolate flourless tort with raspberry basil sorbet and fresh berries
***
Mango vinegar wahoo ceviche with scallion and crushed peanut
Rogan josh spiced lamb rack with oven roasted sweet potato fragrant jasmin rice
and garlic naan
Deconstructed lemon meringue pie with lemon sorbet
***
Seared ethically sourced foie gras on toast with balsamic, fig and red onion jam
Award winning Jerk marinated wahoo and brinjal arancini with mixed baby greens
and sweet potato puree
Layered tiramisu cheesecake with chocolate tuile
***
Bon Appetite
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX |
|---|---|---|---|---|---|
| Winter 2020 to 2021 | $29,500 | $34,000 | $35,000 | $36,000 | $37,000 |
| Summer 2021 | $29,500 | $34,000 | $35,000 | $36,000 | $37,000 |
| Winter 2021 to 2022 | $29,500 | $34,000 | $35,000 | $36,000 | $37,000 |
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
<b>HALF BOARD RATES</b>: Includes 7 breakfasts, 4 Lunches and 3 Dinners. Remaining meals to be taken ashore at guest expense.
2/$29,000 3/$33,400 4/$34,200 5/$35,000 6/$35,800
<b>CHRISTMAS WEEK</b>: 1-6 Guests $42,000
<b>NEW YEARS WEEK</b>: 1-6 Guests $44,000
Minimum 7 nights. Christmas charter must end no later than the 26th December. New Years cannot begin earlier than 27th December..
