AWATEA
AWATEA Yacht Charter
Step aboard Awatea, a remarkable 2019 63-foot Balance catamaran designed for luxury expedition charters. Combining speed, comfort, and state-of-the-art amenities, Awatea offers an extraordinary sailing experience tailored to your sense of adventure. Whether you’re in search of untouched surf spots, vibrant marine life, or a secluded sand cay to enjoy a cocktail at sunset, this yacht is your gateway to an unforgettable journey at sea.
Luxury Features
Awatea is designed to offer the perfect balance between performance and relaxation. Every detail of this yacht has been crafted with luxury in mind, ensuring that guests enjoy the utmost comfort while embracing the spirit of exploration. The spacious layout features elegantly appointed cabins, each designed for a restful escape after a day of adventure. For added flexibility, the bunks can be partitioned into two with wooden dividers, accommodating singles or couples as needed.
The modern and stylish interior blends seamlessly with panoramic views of the open ocean, inviting guests to unwind in a sophisticated yet relaxed setting. Whether you’re dining alfresco or enjoying the cool breeze in the lounge, every space aboard Awatea is designed for both comfort and connection with the surrounding natural beauty.
Onboard Experience
With a dynamic and passionate crew, Awatea ensures every moment at sea is unforgettable. Captain Fraser (35) and First Mate Olivia (33) bring an infectious love for the ocean, sharing their expertise and enthusiasm to create a charter experience tailored to your desires. Whether it’s seeking out remote and pristine dive sites, casting a line in waters teeming with fish, or navigating through stunning coastlines, their knowledge and adventurous spirit enhance every part of the journey.
For those who appreciate relaxation, Awatea offers a perfect setting to unwind. Sip a handcrafted cocktail on deck, soak up the golden hues of the sunset, or simply revel in the peaceful rhythm of the waves. Every day aboard is curated to your pace, making it a voyage that truly belongs to you.
Embark on the Ultimate Adventure
Awatea is more than just a yacht—it’s your private gateway to the world’s most breathtaking destinations. With a crew dedicated to delivering bespoke experiences, this luxury catamaran is the ideal choice for those seeking both adventure and serenity. Secure your charter today and let Awatea turn your dream voyage into reality!
Each bunk able to be partitioned into two with wooden dividers to accommodate two singles
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | 2 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Electric Heads: | 4 |
| Engine Details | |
|---|---|
| Yanmar 4JH110 x2 Northern Lights 15 kVA | |
| Fuel Consumption: | 5 |
| Cruising Speed: | 8 |
| Max Speed: | 10US Gall/Hr |
| Details | |
|---|---|
| Type: | Cat |
| Beam: | 28.5 Feet |
| Draft: | 5 Feet |
| Pax: | 8 |
| YearBuilt: | 2019 |
| Builder: | Custom |
| Engines: | Yanmar 4JH110 x2 Northern Lights 15 kVA |
| Flag: | Bahamas |
| SatTv: | Yes |
| RegNum: | Y0257 |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Caribbean Virgin Islands (BVI) |
| Summer Area: | Caribbean Virgin Islands (BVI) |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | - |
| Camcorder: | - |
| Books: | 40 |
| Board Games: | Yes |
| Deck Shower: | Yes |
| Water Maker: | Yes |
| Special Diets: | Yes |
| Kosher: | Inq |
| BBQ: | Yes |
| Minimum Age: | all ages welcome |
| Inverter: | 5000 w |
| Voltages: | 220v |
| Water Maker: | Yes |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Hairdryers: | No |
| Guests Smokes: | transoms |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Hammock: | Yes |
| Water Sports | |
|---|---|
| Dinghy size: | 13 ft |
| Dinghy hp: | 50 |
| Water Skis Adult: | No |
| Water Skis Kids: | - |
| Jet Skis: | - |
| Kneeboard: | - |
| Windsurfer: | - |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | Yes |
| Wake Board: | No |
| Kayaks 1 Pax: | - |
| Kayaks (2 Pax): | - |
| Floating Mats: | Yes |
| Swim Platform: | 2 |
| Boarding Ladder (Loc/Type): | stern |
| Sailing Dinghy: | - |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | big game, trolling, spinning, |
| Rods: | 11 |
Olivia started cooking at a young age and through the years has developed a wholesome culinary style that is sure to satisfy after a busy day on the water. With more than 10 years experience in the hospitality industry and through managerial roles she knows what it takes to provide quality service. Olivia became fluent in Spanish while living in Spain at 18 and is keen to practice her skills with any Spanish speaking guests. As a family, Fraser and Olivia sailed their previous catamaran, an Outremer 45, from NZ to Fiji which they then circumnavigated and then returned to NZ. Over the six month trip Olivia developed great practical sailing knowledge. Olivia is also a marine biologist and a keen water woman who is currently learning to surf and spearfish when she isn’t either homeschooling their three gorgeous kids or completing the many daily tasks she is responsible for with a life at sea.
A sampler from Olivia's galley aboard AWATEA
NB. Menu may vary subject to availability
Breakfast
Freshly baked ham and gruyere cheese croissant
Brioche French Toast with whipped mascarpone cream and berry compote
Silky scrambled eggs with toasted artisan bread, sliced tomatoes and microgreens
Smashed avocado on toasted focaccia with crispy bacon strips, crumbled feta and cherry tomatoes.
Shakshouka - gently poached eggs cooked in a fragrant, spiced, bell pepper, spinach and tomato sauce. Served with crusty bread.
Freshly baked bagels served with a selection of cheese, cured meats, salmon, cream cheese, basil pesto and preserves.
Classic Eggs Benedict – poached egg sitting on an English muffin with crispy bacon, drizzled with homemade hollandaise sauce with a side of spinach.
Lunch
Spiced fish tacos on a toasted corn tortilla, topped with fresh mango salsa, cheese, avocado cream, jalapenos and greens grown on the Awatea.
Mediterranean Mezze Platter – Turkish chicken and falafel on a bed of hummus with tabouleh, tzatziki and pita.
Lobster rolls – a zesty, citrus lobster mix made with herbs picked fresh from Awatea’s garden served on a crusty baguette.
Tortilla Española (Spanish potato tortilla) paired with a simple, green, tuna salad
Flame fired Pizza
- Classic margherita (mozzarella, fresh tomato slices, freshly picked basil)
- Anchovy, garlic and extra cheese
- Roasted aubergine, zucchini, onion and mushroom with feta
- Pepperoni and olive
Sushi Platter
- Sushi Rolls (raw tuna with wasabi cream, seared teriyaki chicken, fried chicken with avocado and cucumber)
- Spicy tuna on crispy rice cakes
- Nigiri – raw fish slices (sashimi) served on top of bites of sushi rice
Awatea beef burgers (all handmade) – juicy beef patty on an airy burger bun, served with twice cooked rustic French fries and aioli.
Hors D'oeuvres
Charcuterie board – a selection of cheeses, crackers, cured meats, olives and fruit
Bruschetta - whipped ricotta and feta with sundried tomatoes
Hummus and Baba Ganoush with crispy pita and crudites
Guacamole and corn chips
Salmon and cream cheese crostini
Appetizer and Main
Pinchos Morunos – Moorish Pork kebabs with Mojo Picon, a spicy red pepper sauce
Paella - chicken, chorizo and artichoke sitting in a bed of saffron infused bomba rice, finished with a hearty squeeze of lemon.
Ceasar Salad Croquettes – crumbed morsels of chicken thigh in a thickened béchamel sauce served with a light Caesar salad and house made dressing
Ricotta and Spinach ravioli with a creamy portobello mushroom sauce drizzled with truffle oil and parmesan flakes.
Garlic butter lobster tail served on a sweet pea puree.
Pan seared Mahi Mahi, fondant potatoes, roasted asparagus drizzled with a creamy, caper, white wine sauce.
Creamy Thai coconut, shrimp curry soup
Vietnamese Sticky Pork Stir fry – sticky pork mince paired with stir fry vegetable medley and Jasmine Rice
Roasted tomato, artichoke and burrata with crostini
Rib Eye steak, potato gratin stack, French green beans and parmesan crusted Brussel sprouts with a red wine sauce
Japanese tasting menu
Tuna Tataki – sesame crusted, gently seared tuna with a soy, ginger, lime sauce
Pork gyoza (dumplings) with a chunky Asian salsa
Karaage chicken – fried portions of marinated then floured chicken
Sweet and spicy garlic edamame
Japanese cabbage and cucumber salad
Pear, walnut, shaved parmesan and arugula salad with a balsamic vinaigrette
Chicken Marbella – baked chicken thighs in an olive and caper sauce, paired with creamy mash and pan fried green beans.
Dessert
Chocolate almond torte served with Greek yogurt and seasonal berries
Mango sorbet with an almond crumb, caramelized pineapple and passionfruit coulis
Pistachio cake with chocolate ganache and whipped vanilla cream
Vanilla and ground almond cake with blueberry drizzle and crème fraiche
Classic Tiramisu – a layered dessert of espresso-soaked ladyfingers and rich mascarpone
Vegan chocolate mousse with wafer crumb and spun sugar
Vanilla and Lime baked cheesecake
_______________
Awatea stocks up the bar aboard to guests' preferences.
Our "ship's bar" list includes these fine brands:
Absolute Vodka
Finlandia Vodka
Tito’s Vodka
Tanqueray Gin
Bombay Gin
Beefeater Gin
José Cuervo Gold Tequila
Mount Gay Rum
Cruzan Gold Rum (flavoured rums too)
Bacardi Rum
Old Nick Rum
Malibu Coconut Rum
Captain Morgan Spiced Rum
Johnny Walker Black Label Scotch Whisky
J & B Scotch Whisky
Seagram’s VO Canadian Whisky
Crown Royal Canadian Whisky
Jameson Irish Whiskey
Jack Daniels Tennessee Whiskey
Martell VS Cognac
Kahlua liqueur
Bailey’s Irish Cream
Grand Marnier liqueur
Amaretto Di Saranno
Budweiser
Bud Light
Heineken
Amstel Light
Carib
Coors Light
Red Stripe
Presidente
Standard wine list below. Standard practice is to have 3x each bottle on board. May be adapted based on the guests’ preferences. Wines wholesale from between $12 and $25 a bottle, with the whites typically being lower end of the scale and the reds on the higher end.
AWATEA WINE LIST
ROSÉ
Château Minuty, Provence, France
Rosé d’anjou, Sauvion, France
Ferry Lacombe Haedus 2023
WHITE
Bottega Vinaia (Pinot Grigio) Trentino, Italy
Marnier lapostolle (Sancerre) Château de Sancerre, France
Pipoli Vigneti del Vulture, Bianco Basilicata IGT
RED
Louis Jadot Beaujolais Villages, Burgundy, France
Catena Malbec, Argentina
Campo Viejo Tempranillo, Rioja, Spain
Thelema Cabernet Sauvignon, South Africa
Le Different Château de Ferrand
Travaglini, Coste della Sesia, Nebbiolo
BUBBLES
Torresella Prosecco
Thelema Brut Methode Cap Classique
NV Segura Viudas Brut 'Reserva' (Spain)
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX |
|---|---|---|---|---|---|---|---|
| Summer 2025 | $30,000 | $31,000 | $32,000 | $33,000 | $34,000 | $35,000 | $36,000 |
| Winter 2024 to 2025 | $30,000 | $31,000 | $32,000 | $33,000 | $34,000 | $35,000 | $36,000 |
| Winter 2025 to 2026 | $30,000 | $31,000 | $32,000 | $33,000 | $34,000 | $35,000 | $36,000 |
Unless otherwise specified-Caribbean Standard All-Inclusive Charters include the following:
- Standard check-in/check-out of 12pm
- Light daily housekeeping
- Breakfast, lunch, canapés/afternoon tea, dinner and snacks
- Standard ship’s bar: vodka, gin, rum, whiskey, tequila, triple sec, mixers, local beers, table wine and water/coffee/tea and soft drinks
- Stereo with MP3/iPhone connection with indoor/outdoor speakers; 3G/4G Wi-Fi access point
- Snorkeling equipment, fishing gear, kayaks, dingy tender with outboard motors
- Water toys such as floating islands, and air mattresses
- Separate bathroom and living quarters for crew
- Reputable and licensed crew who have local knowledge of waters and are able to adjust menus based on guest’s preferences and dietary restrictions
- Operating expenses including: use of air conditioning, fuel, water, sailing permits/taxes, local taxes and crew wages
What Is Not Included in Standard All-Inclusive Charters:
- Gratuity for crew. Gratuity is at guest discretion and is typically between 15-20%
- Meals and beverages at restaurants and bars
- Rendezvous diving, ASA sailing certification courses and any other offshore excursions
- Premium wines and spirits
Up to 6 guests: US$39,100
8 guests: US$41,400
(10 guests with Capt's permission: US$43,700)
X
Available
X
Booked
X
Hold
X
Unavailable
- : Cat
- : 28.5 Feet
- : 5 Feet
- : 8
- : 2019
- : Custom
- : 8
- : 10
- : Yanmar 4JH110 x2 Northern Lights 15 kVA
- : Yacht offers Rendezvous Diving only
- : Fraser Cameron
- : Bahamas
- : Yes
- : Y0257
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | 2 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Wash Basins: | 4 |
| Heads: | 4 |
| Electric Heads: | 4 |
| Engine Details | |
|---|---|
| Yanmar 4JH110 x2 Northern Lights 15 kVA | |
| Fuel Consumption: | 5 |
| Cruising Speed: | 8 |
| Max Speed: | 10US Gall/Hr |
| Details | |
|---|---|
| Refit: | - |
| Helipad: | No |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Caribbean Virgin Islands (BVI) |
| Summer Area: | Caribbean Virgin Islands (BVI) |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | - |
| # of Videos: | - |
| # DVDs/Movies: | - |
| # CD's: | Yes |
| Camcorder: | - |
| Books: | 40 |
| Board Games: | Yes |
| Sun Awning: | - |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Water Maker: | Yes |
| Special Diets: | Yes |
| Kosher: | Inq |
| BBQ: | Yes |
| # Dine In: | 8+ |
| Minimum Age: | all ages welcome |
| Generator: | 15Kw |
| Inverter: | 5000 w |
| Voltages: | 220v |
| Water Maker: | Yes |
| Water Cap: | 2000 liters |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Yes |
| Nude: | Yes |
| Hairdryers: | No |
| # Port Hatches: | 38 |
| Guests Smokes: | transoms |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | No |
| Children Ok: | Yes |
| Hammock: | Yes |
| Windscoops: | No |
| Water Sports | |
|---|---|
| Dinghy size: | 13 ft |
| Dinghy hp: | 50 |
| Dinghy # pax: | 5 |
| Water Skis Adult: | No |
| Water Skis Kids: | - |
| Jet Skis: | - |
| Wave Runners: | - |
| Kneeboard: | - |
| Windsurfer: | - |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | Yes |
| Wake Board: | No |
| Kayaks 1 Pax: | - |
| Kayaks (2 Pax): | - |
| Floating Mats: | Yes |
| Swim Platform: | 2 |
| Boarding Ladder (Loc/Type): | stern |
| Sailing Dinghy: | - |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | big game, trolling, spinning, |
| Rods: | 11 |
Olivia started cooking at a young age and through the years has developed a wholesome culinary style that is sure to satisfy after a busy day on the water. With more than 10 years experience in the hospitality industry and through managerial roles she knows what it takes to provide quality service. Olivia became fluent in Spanish while living in Spain at 18 and is keen to practice her skills with any Spanish speaking guests. As a family, Fraser and Olivia sailed their previous catamaran, an Outremer 45, from NZ to Fiji which they then circumnavigated and then returned to NZ. Over the six month trip Olivia developed great practical sailing knowledge. Olivia is also a marine biologist and a keen water woman who is currently learning to surf and spearfish when she isn’t either homeschooling their three gorgeous kids or completing the many daily tasks she is responsible for with a life at sea.
A sampler from Olivia's galley aboard AWATEA
NB. Menu may vary subject to availability
Breakfast
Freshly baked ham and gruyere cheese croissant
Brioche French Toast with whipped mascarpone cream and berry compote
Silky scrambled eggs with toasted artisan bread, sliced tomatoes and microgreens
Smashed avocado on toasted focaccia with crispy bacon strips, crumbled feta and cherry tomatoes.
Shakshouka - gently poached eggs cooked in a fragrant, spiced, bell pepper, spinach and tomato sauce. Served with crusty bread.
Freshly baked bagels served with a selection of cheese, cured meats, salmon, cream cheese, basil pesto and preserves.
Classic Eggs Benedict – poached egg sitting on an English muffin with crispy bacon, drizzled with homemade hollandaise sauce with a side of spinach.
Lunch
Spiced fish tacos on a toasted corn tortilla, topped with fresh mango salsa, cheese, avocado cream, jalapenos and greens grown on the Awatea.
Mediterranean Mezze Platter – Turkish chicken and falafel on a bed of hummus with tabouleh, tzatziki and pita.
Lobster rolls – a zesty, citrus lobster mix made with herbs picked fresh from Awatea’s garden served on a crusty baguette.
Tortilla Española (Spanish potato tortilla) paired with a simple, green, tuna salad
Flame fired Pizza
- Classic margherita (mozzarella, fresh tomato slices, freshly picked basil)
- Anchovy, garlic and extra cheese
- Roasted aubergine, zucchini, onion and mushroom with feta
- Pepperoni and olive
Sushi Platter
- Sushi Rolls (raw tuna with wasabi cream, seared teriyaki chicken, fried chicken with avocado and cucumber)
- Spicy tuna on crispy rice cakes
- Nigiri – raw fish slices (sashimi) served on top of bites of sushi rice
Awatea beef burgers (all handmade) – juicy beef patty on an airy burger bun, served with twice cooked rustic French fries and aioli.
Hors D'oeuvres
Charcuterie board – a selection of cheeses, crackers, cured meats, olives and fruit
Bruschetta - whipped ricotta and feta with sundried tomatoes
Hummus and Baba Ganoush with crispy pita and crudites
Guacamole and corn chips
Salmon and cream cheese crostini
Appetizer and Main
Pinchos Morunos – Moorish Pork kebabs with Mojo Picon, a spicy red pepper sauce
Paella - chicken, chorizo and artichoke sitting in a bed of saffron infused bomba rice, finished with a hearty squeeze of lemon.
Ceasar Salad Croquettes – crumbed morsels of chicken thigh in a thickened béchamel sauce served with a light Caesar salad and house made dressing
Ricotta and Spinach ravioli with a creamy portobello mushroom sauce drizzled with truffle oil and parmesan flakes.
Garlic butter lobster tail served on a sweet pea puree.
Pan seared Mahi Mahi, fondant potatoes, roasted asparagus drizzled with a creamy, caper, white wine sauce.
Creamy Thai coconut, shrimp curry soup
Vietnamese Sticky Pork Stir fry – sticky pork mince paired with stir fry vegetable medley and Jasmine Rice
Roasted tomato, artichoke and burrata with crostini
Rib Eye steak, potato gratin stack, French green beans and parmesan crusted Brussel sprouts with a red wine sauce
Japanese tasting menu
Tuna Tataki – sesame crusted, gently seared tuna with a soy, ginger, lime sauce
Pork gyoza (dumplings) with a chunky Asian salsa
Karaage chicken – fried portions of marinated then floured chicken
Sweet and spicy garlic edamame
Japanese cabbage and cucumber salad
Pear, walnut, shaved parmesan and arugula salad with a balsamic vinaigrette
Chicken Marbella – baked chicken thighs in an olive and caper sauce, paired with creamy mash and pan fried green beans.
Dessert
Chocolate almond torte served with Greek yogurt and seasonal berries
Mango sorbet with an almond crumb, caramelized pineapple and passionfruit coulis
Pistachio cake with chocolate ganache and whipped vanilla cream
Vanilla and ground almond cake with blueberry drizzle and crème fraiche
Classic Tiramisu – a layered dessert of espresso-soaked ladyfingers and rich mascarpone
Vegan chocolate mousse with wafer crumb and spun sugar
Vanilla and Lime baked cheesecake
_______________
Awatea stocks up the bar aboard to guests' preferences.
Our "ship's bar" list includes these fine brands:
Absolute Vodka
Finlandia Vodka
Tito’s Vodka
Tanqueray Gin
Bombay Gin
Beefeater Gin
José Cuervo Gold Tequila
Mount Gay Rum
Cruzan Gold Rum (flavoured rums too)
Bacardi Rum
Old Nick Rum
Malibu Coconut Rum
Captain Morgan Spiced Rum
Johnny Walker Black Label Scotch Whisky
J & B Scotch Whisky
Seagram’s VO Canadian Whisky
Crown Royal Canadian Whisky
Jameson Irish Whiskey
Jack Daniels Tennessee Whiskey
Martell VS Cognac
Kahlua liqueur
Bailey’s Irish Cream
Grand Marnier liqueur
Amaretto Di Saranno
Budweiser
Bud Light
Heineken
Amstel Light
Carib
Coors Light
Red Stripe
Presidente
Standard wine list below. Standard practice is to have 3x each bottle on board. May be adapted based on the guests’ preferences. Wines wholesale from between $12 and $25 a bottle, with the whites typically being lower end of the scale and the reds on the higher end.
AWATEA WINE LIST
ROSÉ
Château Minuty, Provence, France
Rosé d’anjou, Sauvion, France
Ferry Lacombe Haedus 2023
WHITE
Bottega Vinaia (Pinot Grigio) Trentino, Italy
Marnier lapostolle (Sancerre) Château de Sancerre, France
Pipoli Vigneti del Vulture, Bianco Basilicata IGT
RED
Louis Jadot Beaujolais Villages, Burgundy, France
Catena Malbec, Argentina
Campo Viejo Tempranillo, Rioja, Spain
Thelema Cabernet Sauvignon, South Africa
Le Different Château de Ferrand
Travaglini, Coste della Sesia, Nebbiolo
BUBBLES
Torresella Prosecco
Thelema Brut Methode Cap Classique
NV Segura Viudas Brut 'Reserva' (Spain)
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX |
|---|---|---|---|---|---|---|---|
| Summer 2025 | $30,000 | $31,000 | $32,000 | $33,000 | $34,000 | $35,000 | $36,000 |
| Winter 2024 to 2025 | $30,000 | $31,000 | $32,000 | $33,000 | $34,000 | $35,000 | $36,000 |
| Winter 2025 to 2026 | $30,000 | $31,000 | $32,000 | $33,000 | $34,000 | $35,000 | $36,000 |
Unless otherwise specified-Caribbean Standard All-Inclusive Charters include the following:
- Standard check-in/check-out of 12pm
- Light daily housekeeping
- Breakfast, lunch, canapés/afternoon tea, dinner and snacks
- Standard ship’s bar: vodka, gin, rum, whiskey, tequila, triple sec, mixers, local beers, table wine and water/coffee/tea and soft drinks
- Stereo with MP3/iPhone connection with indoor/outdoor speakers; 3G/4G Wi-Fi access point
- Snorkeling equipment, fishing gear, kayaks, dingy tender with outboard motors
- Water toys such as floating islands, and air mattresses
- Separate bathroom and living quarters for crew
- Reputable and licensed crew who have local knowledge of waters and are able to adjust menus based on guest’s preferences and dietary restrictions
- Operating expenses including: use of air conditioning, fuel, water, sailing permits/taxes, local taxes and crew wages
What Is Not Included in Standard All-Inclusive Charters:
- Gratuity for crew. Gratuity is at guest discretion and is typically between 15-20%
- Meals and beverages at restaurants and bars
- Rendezvous diving, ASA sailing certification courses and any other offshore excursions
- Premium wines and spirits
Up to 6 guests: US$39,100
8 guests: US$41,400
(10 guests with Capt's permission: US$43,700)
