AQUA LIFE
AQUA LIFE Yacht Charter
Step aboard the 2020 FD87 AQUA LIFE and immerse yourself in a world of luxury and adventure. This stunning 90-foot yacht redefines elegance and space, boasting innovative features typically reserved for vessels over 100 feet. With a sleek and contemporary design, AQUA LIFE offers a truly unforgettable charter experience, perfect for those seeking both comfort and exploration.
Luxury Features
Every inch of AQUA LIFE is designed to impress. Her impressive 23’ 3” beam creates a sense of openness, while the interior exudes sophistication with stylish furnishings and panoramic windows that invite in the beauty of the surrounding seascape. The main salon is a sanctuary of relaxation, where natural light pours in, illuminating the modern yet welcoming decor.
The on-deck master suite is a standout feature, spanning the full beam of the yacht and offering breathtaking views. Fitted with a plush king-sized bed, an elegant ensuite bathroom, and ample storage, it’s a private retreat where you can unwind after a day of adventure. The lower deck houses four additional guest staterooms, each with ensuite bathrooms, ensuring that every guest enjoys privacy and indulgence.
Onboard Experience
From the moment you set foot on AQUA LIFE, you’ll feel a sense of calm and wonder. The bridge deck’s walk-around design allows for effortless movement between the boat deck and the inviting forward seating area, ideal for sipping cocktails as you watch the sunset.
At the aft, the expansive beach club and swim platform beckon you to dive into crystal-clear waters or relax with your feet in the surf. Whether you’re basking in the sun, enjoying a morning coffee in the sea breeze, or gathering with friends for an alfresco dinner under the stars, every moment onboard is crafted to perfection.
Unparalleled Performance
With a High-Performance Piercing Bow and advanced hull design, AQUA LIFE delivers both stability and efficiency, ensuring a smooth journey across the waves. High-end equipment and expert engineering enhance her performance, making her an exceptional choice for both seasoned yacht enthusiasts and first-time charter guests.
Accommodations
The accommodations on AQUA LIFE are thoughtfully designed for ultimate comfort:
- The full-beam master suite features a king bed and stunning ocean views.
- The VIP stateroom, also full-beam, boasts a luxurious queen bed.
- Two double cabins offer cozy yet spacious sleeping quarters.
- A versatile cabin can be converted from twin beds to a queen, providing flexibility for families and groups.
With room for up to 10 guests, AQUA LIFE ensures that every guest can relax in style and comfort.
Destinations and Adventures
Chart a course through some of the world’s most breathtaking destinations aboard AQUA LIFE. Whether you’re gliding through the calm waters of the Caribbean or exploring the pristine shores of the Mediterranean, this yacht offers the perfect setting for unforgettable memories. From snorkeling in secluded coves to savoring gourmet meals on deck, your adventure is tailored to your dreams.
Secure Your Dream Getaway Today
Why wait to experience the ultimate in luxury and exploration? AQUA LIFE is your ticket to a world of wonder and relaxation. Reserve your charter today and let your journey to paradise begin!
5 Cabins/ 10 Guests
Full-beam, on-deck Master with King bed
Full-beam VIP with Queen bed
2 Double Cabins
Convertible Twin/ Queen Cabin
| Accommodations | |
|---|---|
| Cabins: | 5 |
| Queen: | 2 |
| Single Cabins: | 1 |
| Showers: | 5 |
| Electric Heads: | - |
| Engine Details | |
|---|---|
| 2 x MTU 10V2000M96L 1600HP 2 x Onan 29kw (60Hz) 3480 gallons Fuel Capacity | |
| Fuel Consumption: | 40 |
| Cruising Speed: | 11 knots |
| Max Speed: | 19 knotsUS Gall/Hr |
| Details | |
|---|---|
| Type: | Power |
| Beam: | 7.09 Metres |
| Draft: | 1.78 Metres |
| Pax: | 10 |
| YearBuilt: | 2020 |
| Builder: | Horizon |
| Engines: | 2 x MTU 10V2000M96L 1600HP 2 x Onan 29kw (60Hz) 3480 gallons Fuel Capacity |
| Flag: | Jamaica |
| SatTv: | Yes |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Bahamas |
| Summer Area: | Bahamas |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | - |
| Camcorder: | - |
| Books: | - |
| Board Games: | Yes |
| Deck Shower: | - |
| Water Maker: | - |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | Yes |
| Minimum Age: | - |
| Inverter: | - |
| Voltages: | - |
| Water Maker: | - |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Hairdryers: | - |
| Guests Smokes: | - |
| Crew Smokes: | Inq |
| Pets Aboard: | No |
| Hammock: | Yes |
| Water Sports | |
|---|---|
| Dinghy size: | 2024 Caymus Cat Tender |
| Dinghy hp: | Twin 300 HP |
| Water Skis Adult: | - |
| Water Skis Kids: | - |
| Jet Skis: | - |
| Kneeboard: | - |
| Windsurfer: | - |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | - |
| Wake Board: | 1 |
| Kayaks 1 Pax: | - |
| Kayaks (2 Pax): | - |
| Floating Mats: | 1 |
| Swim Platform: | Yes |
| Boarding Ladder (Loc/Type): | - |
| Sailing Dinghy: | - |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | - |
nationality - SOUTH AFRICAN, languages - English
I started yachting 15 years ago after working in the fishing industry for a period of time, but the calling of the ocean started when I was still learning to walk. My father was a commander in the South African Navy and in his days as a little boy could be found jumping from boat to boat, wreaking havoc in the navy yard with a small platoon of men and women chasing after me!
I have been very fortunate to have travelled to some incredible and remote places in my career with the likes of the Maldives, South East Asia and the Galapagos archipelago. I am a marine engineer by trade but a few years ago decided that I could do a better job of running a yacht, so I went off and got my Captain’s license. I have successfully crossed the Atlantic Ocean, Indian Ocean, South China Sea and Pacific Ocean multiple times. I have been awarded the charter captain of the year in 2019 whilst I was Captain onboard a large, beautiful, extreme watersports based charter catamaran called Cartouche. I also raced inflatable power boats and was world champion in 2008.
I am a diver, surfer and a kite surf instructor. In my spare time I enjoy reading and making up excuses to not go on early morning runs with Chanelle.
CHEF - CHANELLE HITCHCOCK
nationality SOUTH AFRICAN languages ENGLISH
As the person ultimately responsible for all yummy things onboard and for providing superior hospitality service to meet the owner’s and guests’ expectations, I also play the role of deckhand, entertainer and professional dolphin spotter.
Unlike my famous screenwriter’s namesake, the leading character will not be killed off in this story. I am a
culinary trained galley wizard being able to whip up anything from delicious eggs Benedict to delectable desserts with everything in between!
I grew up on a wine farm in South Africa and I’m one of three girls, being the Tom boy of the family, I
never shied away from hard, honest and dirty work helping my father. My family come from a farming background, mostly sheep farmers. I have the eyes of a hawk when it comes to detail and pride myself on time management and attentiveness. I am forever learning and pushing myself and have a never say never attitude. My hobbies are sheep wrestling, discovering new recipes and dishes and my latest vice is dragging Adi on torturous early morning runs. I’m a fitness addict!!
MATE - GIDEON LAUBSCHER
nationality SOUTH AFRICAN languages ENGLISH, AFRIKAANS
From as far back as I can remember, my heart has always belonged to the ocean. Growing up around boats and spending countless weekends fishing instilled in me a deep love for maritime life. For the past five years, I’ve poured my soul into racing offshore thundercats—a pursuit that ignites my spirit like no other. When I’m not tearing through waves on my race boat, you’ll find me casting lines on a fishing vessel, soaking in every moment of the sea’s embrace.
Last year, I had the incredible opportunity to work on yachts, diving headfirst into the world I’ve always dreamed of. Those months were transformative, shaping me and deepening my understanding of yacht operations. The experience I gained was priceless, fueling my determination to pursue a career where the sea is my office and the horizon my playground. With each adventure, I’m one step closer to living out my maritime dreams.
STEWARDESS - KLARESE NEL
nationality SOUTH AFRICAN languages ENGLISH, AFRIKAANS
After honing my skills by building a successfull 10 year carreer in the film and TV industry as a costume, hair and makeup Designer, stylist, barber and masseuse, i felt that it was the perfect complimentary to take to sea, as yachting allows to create real-life ,surreal experiences for guests, much like creating worlds for audiences on-Screen.
As a yacht stewardess, Klarese brings her extensive hospitality experience and her genuine passion for creating unforgettable experiences for guests. With her attention to detail and warm, welcoming demeanor, she ensures that every aspect of their journey is nothing short of perfection.
Daily Breakfast
Breakfast are a selection of fresh fruits, nuts, juices, yoghurts, cereals, freshly baked pastries or breads, coffee, decaf, and tea.
Breakfast can be cooked to order or enjoy one of the chef’s daily features such as:
Smoked Salmon And Crème Fraiche Omelet With Tomato Salsa, Hash Brown Potatoes
Seafood Benedict On Sundried Tomato Foccacia With Valencia Hollandaise Sauce
Home Made Blueberry Waffles Served With Fresh Fruit And Vermont Maple Syrup
DAY 1
Lunch
Salad of roasted pears, Roquefort cheese, toasted pecans, over arugula with warm sherry balsamic dressing served with freshly made whole wheat bread.
Grilled Mahi Mahi with mango salsa, lemon basmati rice and spinach and edamame bean salad OR/AND Cauliflower Steaks with Lentils and Harissa Hummus
Freshly made raspberry sorbet with lemon tuiles
Dinner
Chilled melon and San Danielle ham OR/AND Gazpacho
Filet Mignon with a port wine sauce, mashed sweet potatoes, with cilantro and lime, roasted asparagus tips, stuffed baby sweet red pepper with olive tapenade OR Chickpea Croquetas
on a bed of sweet potato mash, roasted shallots, pickled red onion and zucchini
Passionfruit tart
DAY 2
Lunch
Grilled figs wrapped in prosciutto and fresh basil with hazelnut and balsamic glaze OR/ AND Grilled fig with dates,hazelnut and balsamic glaze
Slow roasted lamb leg in tomato with chickpeas and harissa Couscous salad with pomegranates and toasted pine nuts Root vegetable salad with tahini dressing
Leafy garden salad
Roast garlic hummus with crudités
Steam green beans with Maldon salt and olive oil
Poached peaches, with raspberry sauce and vanilla ice cream
Dinner
Smoked paprika hummus – Wasabi & lime guacamole –
Avo&corn salsa
Seared scallops with lemon over frisee salad
Rack of lamb with macadamia nut crust, honey and red wine vinegar sauce, roasted baby potatoes, minted pea timbale and carrot puree OR / AND Mediterranean Tomato and Halloumi bake
Mango cheesecake with chantilly cream
DAY 3
Lunch
Caprese Salad stack with micro greens and toasted ciabatta Creamed spinach with double cream and medium-rare steak Roasted vegetables
AND/OR Quiche Lorraine with fresh herbs
Linguini alfredo
Milk gelato with espresso granita and almond macaroons
Dinner
Beef Carpaccio AND/OR Beetroot Carpaccio
Cucumber sorbet
Lobster Thermidor, with fried onions rings AND/OR Vegetarian Green Thai Curry
French fried potatoes with fresh herbs
Mixed garden salad
Coffee Crème Brulee
DAY 4
Lunch
Grilled shrimp skewers with roasted lemon AND/OR Cream of Pea Soup with Goat cheese flower croutons Grilled Salmon on asparagus
Penne pasta salad
Three beans and vegetable salad
Mixed leaf salad with balsamic dressing
Dessert: Flambéed bananas with rum and chocolate ice cream
Dinner
Orange and lemon salad with fennel and celery
Green Goddess cold soup with toasted baguette Wagyu beef New York strip on soft truffle mash Gnocchi with tomato marinara
Grilled zucchini, squash and red onions
Iced lemon mousse and vanilla wafers
DAY 5
Lunch
Whipped feta with plum tomato and avocado salad Parmesan crust Tilapia with Rosti potato cakes AND/OR Parmesan Mushroom Orzo
Chef Salad
Whole roast Cauliflower with Tahini drizzle
Fresh Strawberries and Tangerine granita
Dinner
Grilled Chanterelle Mushroom Salad with Lemon and Parmesan cheese, over spring greens with French vinaigrette Cucumber and mint sorbet
Crisp red Snapper with ragout of potatoes,onions,artichokes with sauce vierge
AND/OR Grilled Aubergine steaks with feekeh salad and buttermilk dressing
Poached pears with red wine and cinnamon, Christmas pudding ice cream
DAY 6
Lunch
Mozzarella, Avocado, Tomato and Basil Salad
Lobster Cakes with fresh Tartare sauce
Roasted peach and Goat cheese salad over Arugula and spinach with toasted almonds
Fusilli pasta salad with lemon and chilli garlic sauce
Lemon Sorbet and fresh raspberries
Dinner
Leek and caraway flan with mustard sauce
Lobster Bisque AND/OR Creamy maple,pear and parsnip soup with crispy ciabatta
Miso black Cod on a bed of Asparagus AND/OR Za’atar roasted eggplant lentil salad with sundried tomatoes Steamed green vegetables
Crepes with caramelized oranges with Cointreau
DAY 7
Lunch
Herb blinis with smoked salmon and creme fraiche AND OR Herbed blinis with avocado mousse and creme fraiche Tuna Ceviche with mango AND/OR Vegetarian poke bowl Pesto potato salad
Caprese salad with buffalo mozzarella, fresh basil pesto and balsamic glaze
French Apple Tart with vanilla ice cream
Low season : $75,000
High season rates apply to New Years, Easter, Memorial Day, Independence Day, Labor Day, Thanksgiving and Christmas, unless otherwise noted.
A minimum of 7-10 nights is required for bookings over Christmas (7 Day Min) or NYE (10 Day Min). Please inquire about a longer term charter, which would include both holidays.
Repositioning Fees may apply for charters outside of where vessel is based at time of inquiry. Please confirm with CA upon inquiry submission.
For less than a week please divide the weekly rate by 6, and minimum of 5 days. The owner prefers week long charters.
35% APA is standard
A security deposit may be requested for corporate charters
Tax Status:
VAT and/or local taxes applicable according to the cruising area
ie. Bahamas = 14% total VAT/Tax
Please note that Hurricane Season is June - November and contracts during this time will require a Hurricane Addendum addressed by all parties.
Med Term pricing is cost (cost of the boat) + VAT (country tax) + APA (operating and provisioning expenses). The cost is the weekly rate for the charter. The VAT and APA are calculated on the cost of the boat and paid in addition to that base price. The APA covers: fuel, water, food, licenses, alcohol, and any specific items you would like provided to you. APA money that is not used for provisioning would be reimbursed to you- or, if you spend over the amount, they would charge you. The Captain keeps track of expenses and would let you know if you’re reaching your APA limit. This is the industry standard for the region.
Caribbean Terms or Caribbean Inclusions refer to all-inclusive rates. These boats are typically catamarans and monohulls and are found in the Caribbean.
Most (but not all) motor-yachts and sailing vessels in the Med are Med Rate terms.
The yachts featured on our website will specifically state which type of pricing they offer.
X
Available
X
Booked
X
Hold
X
Unavailable
- : Power
- : 7.09 Metres
- : 1.78 Metres
- : 10
- : 2020
- : Horizon
- : 11 knots
- : 19 knots
- : 2 x MTU 10V2000M96L 1600HP 2 x Onan 29kw (60Hz) 3480 gallons Fuel Capacity
- : Yacht offers Rendezvous Diving only
- : Adrian Miller
- : Jamaica
- : Yes
| Accommodations | |
|---|---|
| Cabins: | 5 |
| Queen: | 2 |
| Single Cabins: | 1 |
| Showers: | 5 |
| Wash Basins: | - |
| Heads: | 7 |
| Electric Heads: | - |
| Engine Details | |
|---|---|
| 2 x MTU 10V2000M96L 1600HP 2 x Onan 29kw (60Hz) 3480 gallons Fuel Capacity | |
| Fuel Consumption: | 40 |
| Cruising Speed: | 11 knots |
| Max Speed: | 19 knotsUS Gall/Hr |
| Details | |
|---|---|
| Refit: | - |
| Helipad: | No |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Bahamas |
| Summer Area: | Bahamas |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | - |
| # of Videos: | - |
| # DVDs/Movies: | Streaming |
| # CD's: | - |
| Camcorder: | - |
| Books: | - |
| Board Games: | Yes |
| Sun Awning: | Yes |
| Deck Shower: | - |
| Bimini: | - |
| Water Maker: | - |
| Special Diets: | Inq |
| 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: | Inq |
| Hairdryers: | - |
| # Port Hatches: | - |
| Guests Smokes: | - |
| Crew Smokes: | Inq |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | No |
| Children Ok: | Yes |
| Hammock: | Yes |
| Windscoops: | - |
| Water Sports | |
|---|---|
| Dinghy size: | 2024 Caymus Cat Tender |
| Dinghy hp: | Twin 300 HP |
| Dinghy # pax: | 10 |
| Water Skis Adult: | - |
| Water Skis Kids: | - |
| Jet Skis: | - |
| Wave Runners: | 2 |
| Kneeboard: | - |
| Windsurfer: | - |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | - |
| Wake Board: | 1 |
| Kayaks 1 Pax: | - |
| Kayaks (2 Pax): | - |
| Floating Mats: | 1 |
| Swim Platform: | Yes |
| Boarding Ladder (Loc/Type): | - |
| Sailing Dinghy: | - |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | - |
nationality - SOUTH AFRICAN, languages - English
I started yachting 15 years ago after working in the fishing industry for a period of time, but the calling of the ocean started when I was still learning to walk. My father was a commander in the South African Navy and in his days as a little boy could be found jumping from boat to boat, wreaking havoc in the navy yard with a small platoon of men and women chasing after me!
I have been very fortunate to have travelled to some incredible and remote places in my career with the likes of the Maldives, South East Asia and the Galapagos archipelago. I am a marine engineer by trade but a few years ago decided that I could do a better job of running a yacht, so I went off and got my Captain’s license. I have successfully crossed the Atlantic Ocean, Indian Ocean, South China Sea and Pacific Ocean multiple times. I have been awarded the charter captain of the year in 2019 whilst I was Captain onboard a large, beautiful, extreme watersports based charter catamaran called Cartouche. I also raced inflatable power boats and was world champion in 2008.
I am a diver, surfer and a kite surf instructor. In my spare time I enjoy reading and making up excuses to not go on early morning runs with Chanelle.
CHEF - CHANELLE HITCHCOCK
nationality SOUTH AFRICAN languages ENGLISH
As the person ultimately responsible for all yummy things onboard and for providing superior hospitality service to meet the owner’s and guests’ expectations, I also play the role of deckhand, entertainer and professional dolphin spotter.
Unlike my famous screenwriter’s namesake, the leading character will not be killed off in this story. I am a
culinary trained galley wizard being able to whip up anything from delicious eggs Benedict to delectable desserts with everything in between!
I grew up on a wine farm in South Africa and I’m one of three girls, being the Tom boy of the family, I
never shied away from hard, honest and dirty work helping my father. My family come from a farming background, mostly sheep farmers. I have the eyes of a hawk when it comes to detail and pride myself on time management and attentiveness. I am forever learning and pushing myself and have a never say never attitude. My hobbies are sheep wrestling, discovering new recipes and dishes and my latest vice is dragging Adi on torturous early morning runs. I’m a fitness addict!!
MATE - GIDEON LAUBSCHER
nationality SOUTH AFRICAN languages ENGLISH, AFRIKAANS
From as far back as I can remember, my heart has always belonged to the ocean. Growing up around boats and spending countless weekends fishing instilled in me a deep love for maritime life. For the past five years, I’ve poured my soul into racing offshore thundercats—a pursuit that ignites my spirit like no other. When I’m not tearing through waves on my race boat, you’ll find me casting lines on a fishing vessel, soaking in every moment of the sea’s embrace.
Last year, I had the incredible opportunity to work on yachts, diving headfirst into the world I’ve always dreamed of. Those months were transformative, shaping me and deepening my understanding of yacht operations. The experience I gained was priceless, fueling my determination to pursue a career where the sea is my office and the horizon my playground. With each adventure, I’m one step closer to living out my maritime dreams.
STEWARDESS - KLARESE NEL
nationality SOUTH AFRICAN languages ENGLISH, AFRIKAANS
After honing my skills by building a successfull 10 year carreer in the film and TV industry as a costume, hair and makeup Designer, stylist, barber and masseuse, i felt that it was the perfect complimentary to take to sea, as yachting allows to create real-life ,surreal experiences for guests, much like creating worlds for audiences on-Screen.
As a yacht stewardess, Klarese brings her extensive hospitality experience and her genuine passion for creating unforgettable experiences for guests. With her attention to detail and warm, welcoming demeanor, she ensures that every aspect of their journey is nothing short of perfection.
Daily Breakfast
Breakfast are a selection of fresh fruits, nuts, juices, yoghurts, cereals, freshly baked pastries or breads, coffee, decaf, and tea.
Breakfast can be cooked to order or enjoy one of the chef’s daily features such as:
Smoked Salmon And Crème Fraiche Omelet With Tomato Salsa, Hash Brown Potatoes
Seafood Benedict On Sundried Tomato Foccacia With Valencia Hollandaise Sauce
Home Made Blueberry Waffles Served With Fresh Fruit And Vermont Maple Syrup
DAY 1
Lunch
Salad of roasted pears, Roquefort cheese, toasted pecans, over arugula with warm sherry balsamic dressing served with freshly made whole wheat bread.
Grilled Mahi Mahi with mango salsa, lemon basmati rice and spinach and edamame bean salad OR/AND Cauliflower Steaks with Lentils and Harissa Hummus
Freshly made raspberry sorbet with lemon tuiles
Dinner
Chilled melon and San Danielle ham OR/AND Gazpacho
Filet Mignon with a port wine sauce, mashed sweet potatoes, with cilantro and lime, roasted asparagus tips, stuffed baby sweet red pepper with olive tapenade OR Chickpea Croquetas
on a bed of sweet potato mash, roasted shallots, pickled red onion and zucchini
Passionfruit tart
DAY 2
Lunch
Grilled figs wrapped in prosciutto and fresh basil with hazelnut and balsamic glaze OR/ AND Grilled fig with dates,hazelnut and balsamic glaze
Slow roasted lamb leg in tomato with chickpeas and harissa Couscous salad with pomegranates and toasted pine nuts Root vegetable salad with tahini dressing
Leafy garden salad
Roast garlic hummus with crudités
Steam green beans with Maldon salt and olive oil
Poached peaches, with raspberry sauce and vanilla ice cream
Dinner
Smoked paprika hummus – Wasabi & lime guacamole –
Avo&corn salsa
Seared scallops with lemon over frisee salad
Rack of lamb with macadamia nut crust, honey and red wine vinegar sauce, roasted baby potatoes, minted pea timbale and carrot puree OR / AND Mediterranean Tomato and Halloumi bake
Mango cheesecake with chantilly cream
DAY 3
Lunch
Caprese Salad stack with micro greens and toasted ciabatta Creamed spinach with double cream and medium-rare steak Roasted vegetables
AND/OR Quiche Lorraine with fresh herbs
Linguini alfredo
Milk gelato with espresso granita and almond macaroons
Dinner
Beef Carpaccio AND/OR Beetroot Carpaccio
Cucumber sorbet
Lobster Thermidor, with fried onions rings AND/OR Vegetarian Green Thai Curry
French fried potatoes with fresh herbs
Mixed garden salad
Coffee Crème Brulee
DAY 4
Lunch
Grilled shrimp skewers with roasted lemon AND/OR Cream of Pea Soup with Goat cheese flower croutons Grilled Salmon on asparagus
Penne pasta salad
Three beans and vegetable salad
Mixed leaf salad with balsamic dressing
Dessert: Flambéed bananas with rum and chocolate ice cream
Dinner
Orange and lemon salad with fennel and celery
Green Goddess cold soup with toasted baguette Wagyu beef New York strip on soft truffle mash Gnocchi with tomato marinara
Grilled zucchini, squash and red onions
Iced lemon mousse and vanilla wafers
DAY 5
Lunch
Whipped feta with plum tomato and avocado salad Parmesan crust Tilapia with Rosti potato cakes AND/OR Parmesan Mushroom Orzo
Chef Salad
Whole roast Cauliflower with Tahini drizzle
Fresh Strawberries and Tangerine granita
Dinner
Grilled Chanterelle Mushroom Salad with Lemon and Parmesan cheese, over spring greens with French vinaigrette Cucumber and mint sorbet
Crisp red Snapper with ragout of potatoes,onions,artichokes with sauce vierge
AND/OR Grilled Aubergine steaks with feekeh salad and buttermilk dressing
Poached pears with red wine and cinnamon, Christmas pudding ice cream
DAY 6
Lunch
Mozzarella, Avocado, Tomato and Basil Salad
Lobster Cakes with fresh Tartare sauce
Roasted peach and Goat cheese salad over Arugula and spinach with toasted almonds
Fusilli pasta salad with lemon and chilli garlic sauce
Lemon Sorbet and fresh raspberries
Dinner
Leek and caraway flan with mustard sauce
Lobster Bisque AND/OR Creamy maple,pear and parsnip soup with crispy ciabatta
Miso black Cod on a bed of Asparagus AND/OR Za’atar roasted eggplant lentil salad with sundried tomatoes Steamed green vegetables
Crepes with caramelized oranges with Cointreau
DAY 7
Lunch
Herb blinis with smoked salmon and creme fraiche AND OR Herbed blinis with avocado mousse and creme fraiche Tuna Ceviche with mango AND/OR Vegetarian poke bowl Pesto potato salad
Caprese salad with buffalo mozzarella, fresh basil pesto and balsamic glaze
French Apple Tart with vanilla ice cream
Low season : $75,000
High season rates apply to New Years, Easter, Memorial Day, Independence Day, Labor Day, Thanksgiving and Christmas, unless otherwise noted.
A minimum of 7-10 nights is required for bookings over Christmas (7 Day Min) or NYE (10 Day Min). Please inquire about a longer term charter, which would include both holidays.
Repositioning Fees may apply for charters outside of where vessel is based at time of inquiry. Please confirm with CA upon inquiry submission.
For less than a week please divide the weekly rate by 6, and minimum of 5 days. The owner prefers week long charters.
35% APA is standard
A security deposit may be requested for corporate charters
Tax Status:
VAT and/or local taxes applicable according to the cruising area
ie. Bahamas = 14% total VAT/Tax
Please note that Hurricane Season is June - November and contracts during this time will require a Hurricane Addendum addressed by all parties.
Med Term pricing is cost (cost of the boat) + VAT (country tax) + APA (operating and provisioning expenses). The cost is the weekly rate for the charter. The VAT and APA are calculated on the cost of the boat and paid in addition to that base price. The APA covers: fuel, water, food, licenses, alcohol, and any specific items you would like provided to you. APA money that is not used for provisioning would be reimbursed to you- or, if you spend over the amount, they would charge you. The Captain keeps track of expenses and would let you know if you’re reaching your APA limit. This is the industry standard for the region.
Caribbean Terms or Caribbean Inclusions refer to all-inclusive rates. These boats are typically catamarans and monohulls and are found in the Caribbean.
Most (but not all) motor-yachts and sailing vessels in the Med are Med Rate terms.
The yachts featured on our website will specifically state which type of pricing they offer.
