BIG NAUTI

$25,000 - $28,000 / WEEK
BUILT/REFIT
YEAR
2020
YACHT
LENGTH
55 Ft
NUMBER OF
CABINS
4
NUMBER OF
GUESTS
8
TOTAL
CREW
2
CHARGES
FROM
$25,000
Accommodations
Cabins: 4
Queen: 4
Single Cabins: 1
Showers: 4
Electric Heads: 4
Engine Details
-
Fuel Consumption: -
Cruising Speed: -
Max Speed: -
Details
Type: Cat
Beam: 28.8 Feet
Draft: 4.11 Feet
Pax: 8
YearBuilt: 2020
Builder: Catana
Flag: BVI
Jacuzzi: No
A/C: Full
Locations
Winter Area: Caribbean Virgin Islands, Bahamas, Caribbean Leewards, Caribbean Windwards
Summer Area: Caribbean Virgin Islands
Pick Up Locations
Pref. Pick-up: -
Other Pick-up: -


Amenities
Salon Tv/VCR: Yes
Salon Stereo: Yes
Sat Tv: -
Camcorder: -
Books: -
Board Games: -
Deck Shower: Yes
Water Maker: -
Special Diets: Inq
Kosher: Inq
BBQ: -
Minimum Age: -
Inverter: Yes
Voltages: -
Water Maker: -
Ice Maker: -
Sailing Instructions: -
Internet Access: Onboard WIFI
Hairdryers: Yes
Guests Smokes: -
Crew Smokes: Inq
Pets Aboard: No
Hammock: -
Water Sports
Dinghy size: Yes
Dinghy hp: -
Water Skis Adult: -
Water Skis Kids: -
Jet Skis: -
Kneeboard: -
Windsurfer: -
Snorkel Gear: -
Tube: Yes
Scurfer: -
Wake Board: Yes
Kayaks 1 Pax: -
Kayaks (2 Pax): -
Floating Mats: Yes
Swim Platform: Yes
Boarding Ladder (Loc/Type): Yes/Stern
Sailing Dinghy: -
Beach Games: -
Fishing Gear: Yes
Gear Type: Trolling and Casting
Rods: -
Captain
Byron Ravenscroft
Nation: South African
Chef/Mate
Michelle Puzilewicz
Nation: South African
Raised in East London on the Wild Coast of South Africa, Byron has had a passion for the sea from a young age. He started sailing at the age of 9 and has been involved in many sailing, as well as other water sporting, events. This has led to him developing a great deal of knowledge and experience in a vast array of water sports and he has completed his RYA Yacht Master Ocean qualification.

Byron has spent the last 5 years sailing around the Caribbean, Mexico and parts of the USA and has many a story to share. Combining his passion for cooking and his love of the sea, he would love to welcome you on board, where you can enjoy his sharp, whitty personality and adventurous spirit.
Joining Byron is his fiancé and Chef/First Mate, Michelle Puzilewicz, who has a wealth of knowledge in the hospitality industry from her time working on cruise ships. Michelle is certified in Food Safety and has completed a few culinary courses. She enjoys using her previous travels to come up with a variety of scrumptious cuisines from around the world that are sure to excite the taste buds.

Byron and Michelle have been working together over the past 5 years and love to be on the water. They work well together both on deck and below, in the galley. Both are qualified Divemasters and have a passion for wildlife, especially that in the ocean, and have spent many hours in and underwater.

Together this fun loving South African couple invites you to share in their infectious humour and desire to explore.

Michelle and Byron work together to provide guests with a wonderful culinary experience. All meals are prepared with the freshest local ingredients. The menu is adaptable to any dietary requirements given enough notice.

SAMPLE MENU

Breakfast:

Heavenly Pancakes:

Fluffy Golden Pancakes stacked with fresh fruit and decadently drizzled with maple Syrup. Finished with crispy bacon and blueberries.

Classic Egg Benedict:

Crispy toasted English muffins topped with honey roasted ham and a perfectly poached egg placed on top. Served with a generous serving of hollandaise sauce.

Mouth Watering Smoked Salmon:

Delectable slices of smoked salmon placed over a lightly toasted bagel, smeared with cream cheese and topped with thinly sliced red onion and capers, accompanied by creamy avocado slices and fresh berries.

Breakfast Parade:

A tasty selection of croissants and muffins served with a selection of deli meats, cheeses and preserves accompanied by a fresh fruit platter, boat-made granola and Greek yoghurt. 

“Big Nauti” Fry up:

Eggs any style, sausages, hash browns and fried tomatoes served with toast, preserves and a fruit plate. Accompanied by a tasty Bloody Mary

Lunch:

Crispy Crab Cakes with a Kick:

Lump crab cakes nestled on a bed of crunchy greens served with a Chipotle lemon aioli. Accompanied by freshly baked garlic bread.

‘OPA’ Burgers:

Lamb and Feta burgers cooked to perfection served on a crisp bun with lashings of Tzatziki sauce and served with a side Greek salad.  

Caribbean Chicken Salad:

Juicy BBQ chicken salad stacked over creamy avocado and topped with crunchy bacon bits. Served with an olive Ciabatta.

Tropical Fish Taco:

Grilled Mahi Mahi bites in soft taco shells topped with a mango salsa and served with crunchy coleslaw. Hot or Not.

Succulent Steak Strips:

Perfectly seasoned strips of flank steak seared and served on a bed of leafy greens with Grape Tomatoes and  Baby Beets, finished with shavings of Parmesan Cheese and an Avocado Garlic Dressing. Accompanied with a freshly baked Jalapeno and cheese loaf.

 

Appetizers:

Avocado Ritz:

A South African favourite, tender Baby Shrimp bathed in a creamy sauce nestled on a bed of Avocado. Topped with swirls of Lemon. Hot or Not.

An American Favourite: 

Artichoke hearts and Crab tossed in a creamy cheese base, topped with Parmesan Cheese and Baked to Perfection. Served with Crispy tortilla Chips.

Gourmet Cheese and Meat Platter:

A Hearty variety of Deli Meats and Delicious Cheeses served with fruit preserves and crisp crackers.

Messe Platter:

An assortment of Greek inspired dips served with toasted pita bread.

Island Delights:

A selection of skewered delights, including rum soaked prawn skewers and bacon wrapped cherry skewers.

Dinner:

Upscaled Fish and Chips:

Grilled fillet of fresh fish served with a mélange of vegetables and potato wedges, finished off with a lemon, garlic butter sauce. Served with a table salad.

Steak Diane:

Succulent cuts of beef sautéed to your liking, Flambéed with Brandy and finished with a Mushroom Shallot Sauce before serving. Accompanied by garlic crushed potatoes and broccoli tender stems.

Baked Chicken Florentine:

Chicken breast stuffed with creamed spinach and sweet peppers set on a bed of grilled asparagus and finished with creamy sweet potato mash and roasted cherry tomatoes.

Island Style Snapper:

Luscious Grilled snapper accompanied by coconut infused jasmine rice and a side of crunchy greens finished with an Island curry sauce.

Mexican Pork Skewers:

Pork tenderloin marinated in a spicy Al Pastor sauce. Skewered with pineapple pieces and grilled to perfection. Served with warm tortillas and traditional Mexican sides.

 

Desert:

Individual Peppermint Caramel Cups:

A South African Favourite of Delectable Caramel Cream sitting on top of a Crunchy Coconut Crumble, layered with Peppermint Chocolate shavings.

BBQ Fruit Assortment: 

Honey glazed fruit skewers grilled and served with a selection of dipping sauces.

Key Lime Cheesecake:

Decadent and Creamy Cheesecake on a delicious biscuit base, topped with candied lemons and limes. Served with Whipped Cream or Ice Cream.

Amarula Crème Brulée:

Amarula and vanilla bean infused cream set to perfection with a crunchy caramel topping. 

Cinnamon Apples:

Baked Blooming apples, set on a bed of oat crumble, with cinnamon and caramel, served with fluffy sweet whipped cream.

Expectations were exceeded!
The yacht was brand new and in great shape. The rooms had plenty of space, the beds were comfortable and the A/C was very effective. Byron, Michelle and Scott were very pleasant and spent significant time with us after hours as well as going snorkeling and attending several meals off boat. They kept our drinks full at all times. We had a very good time. Byron was very familiar with all the best overnight spots and kept us in calm ports – which was not easy with three days of 20+ knot winds. Additionally, the crew accommodated us by picking us up in St. Johns which saved us time and money. Michelle is a true chef – the meals were excellent and filling. Breakfast, lunch and dinner were all great. She even went above and beyond by making me a delicious 50th birthday cake. Our expectations were exceeded with the quality of the boat and the crew .
Rates are All Inclusive
Season 2 PAX 3 PAX 4 PAX 5 PAX 6 PAX 7 PAX 8 PAX
Winter 2020 to 2021 $25,000 $25,500 $26,000 $26,500 $27,000 $27,500 $28,000

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
Current Special: 10% Introductory Discount. Excludes Christmas and New Years. Book by December 1st, 2020.

Minimum charter length:
4 NIGHT MINIMUM

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.

XMAS/NEW YEAR’S:
Special offer - Big Nauti - No X-MAS Surcharge! Will go to BVI, SXM or Bahamas.
Christmas week is December 19-26, 2020

New Year’s flat rate $35,000 for 2-8 guests. 2020 and 2021 New Year’s charters must start December 27th or later.

Embarkation 12PM / Disembarkation 12PM

Departs from St. Thomas, USVI unless otherwise requested. This crew cannot run a USVI only itinerary.


Additional Rate Details:

HALF-BOARD RATES: Discount of $150 per person
Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches and 4 dinners ashore at client expense. Also, see Local Fare option below.

LOCAL FARE MEAL PLAN: Discount of $75 per person
Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.

X

Available

X

Booked

X

Hold

X

Unavailable

  • : Cat
  • : 28.8 Feet
  • : 4.11 Feet
  • : 8
  • : 2020
  • : Catana
  • : Yacht offers Rendezvous Diving only
  • : Byron Ravenscroft
  • : BVI
Accommodations
Cabins: 4
Queen: 4
Single Cabins: 1
Showers: 4
Wash Basins: -
Heads: 4
Electric Heads: 4
Engine Details
-
Fuel Consumption: -
Cruising Speed: -
Max Speed: -
Details
Refit: -
Helipad: No
Jacuzzi: No
A/C: Full
Locations
Winter Area: Caribbean Virgin Islands, Bahamas, Caribbean Leewards, Caribbean Windwards
Summer Area: Caribbean Virgin Islands
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: -
Camcorder: -
Books: -
Board Games: -
Sun Awning: -
Deck Shower: Yes
Bimini: Yes
Water Maker: -
Special Diets: Inq
Kosher: Inq
BBQ: -
# Dine In: -
Minimum Age: -
Generator: Yes
Inverter: Yes
Voltages: -
Water Maker: -
Water Cap: -
Ice Maker: -
Sailing Instructions: -
Internet Access: Onboard WIFI
Gay Charters: Inq
Nude: Inq
Hairdryers: Yes
# Port Hatches: -
Guests Smokes: -
Crew Smokes: Inq
Pets Aboard: No
Pet Type: -
Guest Pets: No
Children Ok: Yes
Hammock: -
Windscoops: -
Water Sports
Dinghy size: Yes
Dinghy hp: -
Dinghy # pax: -
Water Skis Adult: -
Water Skis Kids: -
Jet Skis: -
Wave Runners: -
Kneeboard: -
Windsurfer: -
Snorkel Gear: -
Tube: Yes
Scurfer: -
Wake Board: Yes
Kayaks 1 Pax: -
Kayaks (2 Pax): -
Floating Mats: Yes
Swim Platform: Yes
Boarding Ladder (Loc/Type): Yes/Stern
Sailing Dinghy: -
Beach Games: -
Fishing Gear: Yes
Gear Type: Trolling and Casting
Rods: -
Captain
Byron Ravenscroft
Nation: South African
Chef/Mate
Michelle Puzilewicz
Nation: South African
Raised in East London on the Wild Coast of South Africa, Byron has had a passion for the sea from a young age. He started sailing at the age of 9 and has been involved in many sailing, as well as other water sporting, events. This has led to him developing a great deal of knowledge and experience in a vast array of water sports and he has completed his RYA Yacht Master Ocean qualification.

Byron has spent the last 5 years sailing around the Caribbean, Mexico and parts of the USA and has many a story to share. Combining his passion for cooking and his love of the sea, he would love to welcome you on board, where you can enjoy his sharp, whitty personality and adventurous spirit.
Joining Byron is his fiancé and Chef/First Mate, Michelle Puzilewicz, who has a wealth of knowledge in the hospitality industry from her time working on cruise ships. Michelle is certified in Food Safety and has completed a few culinary courses. She enjoys using her previous travels to come up with a variety of scrumptious cuisines from around the world that are sure to excite the taste buds.

Byron and Michelle have been working together over the past 5 years and love to be on the water. They work well together both on deck and below, in the galley. Both are qualified Divemasters and have a passion for wildlife, especially that in the ocean, and have spent many hours in and underwater.

Together this fun loving South African couple invites you to share in their infectious humour and desire to explore.

Michelle and Byron work together to provide guests with a wonderful culinary experience. All meals are prepared with the freshest local ingredients. The menu is adaptable to any dietary requirements given enough notice.

SAMPLE MENU

Breakfast:

Heavenly Pancakes:

Fluffy Golden Pancakes stacked with fresh fruit and decadently drizzled with maple Syrup. Finished with crispy bacon and blueberries.

Classic Egg Benedict:

Crispy toasted English muffins topped with honey roasted ham and a perfectly poached egg placed on top. Served with a generous serving of hollandaise sauce.

Mouth Watering Smoked Salmon:

Delectable slices of smoked salmon placed over a lightly toasted bagel, smeared with cream cheese and topped with thinly sliced red onion and capers, accompanied by creamy avocado slices and fresh berries.

Breakfast Parade:

A tasty selection of croissants and muffins served with a selection of deli meats, cheeses and preserves accompanied by a fresh fruit platter, boat-made granola and Greek yoghurt. 

“Big Nauti” Fry up:

Eggs any style, sausages, hash browns and fried tomatoes served with toast, preserves and a fruit plate. Accompanied by a tasty Bloody Mary

Lunch:

Crispy Crab Cakes with a Kick:

Lump crab cakes nestled on a bed of crunchy greens served with a Chipotle lemon aioli. Accompanied by freshly baked garlic bread.

‘OPA’ Burgers:

Lamb and Feta burgers cooked to perfection served on a crisp bun with lashings of Tzatziki sauce and served with a side Greek salad.  

Caribbean Chicken Salad:

Juicy BBQ chicken salad stacked over creamy avocado and topped with crunchy bacon bits. Served with an olive Ciabatta.

Tropical Fish Taco:

Grilled Mahi Mahi bites in soft taco shells topped with a mango salsa and served with crunchy coleslaw. Hot or Not.

Succulent Steak Strips:

Perfectly seasoned strips of flank steak seared and served on a bed of leafy greens with Grape Tomatoes and  Baby Beets, finished with shavings of Parmesan Cheese and an Avocado Garlic Dressing. Accompanied with a freshly baked Jalapeno and cheese loaf.

 

Appetizers:

Avocado Ritz:

A South African favourite, tender Baby Shrimp bathed in a creamy sauce nestled on a bed of Avocado. Topped with swirls of Lemon. Hot or Not.

An American Favourite: 

Artichoke hearts and Crab tossed in a creamy cheese base, topped with Parmesan Cheese and Baked to Perfection. Served with Crispy tortilla Chips.

Gourmet Cheese and Meat Platter:

A Hearty variety of Deli Meats and Delicious Cheeses served with fruit preserves and crisp crackers.

Messe Platter:

An assortment of Greek inspired dips served with toasted pita bread.

Island Delights:

A selection of skewered delights, including rum soaked prawn skewers and bacon wrapped cherry skewers.

Dinner:

Upscaled Fish and Chips:

Grilled fillet of fresh fish served with a mélange of vegetables and potato wedges, finished off with a lemon, garlic butter sauce. Served with a table salad.

Steak Diane:

Succulent cuts of beef sautéed to your liking, Flambéed with Brandy and finished with a Mushroom Shallot Sauce before serving. Accompanied by garlic crushed potatoes and broccoli tender stems.

Baked Chicken Florentine:

Chicken breast stuffed with creamed spinach and sweet peppers set on a bed of grilled asparagus and finished with creamy sweet potato mash and roasted cherry tomatoes.

Island Style Snapper:

Luscious Grilled snapper accompanied by coconut infused jasmine rice and a side of crunchy greens finished with an Island curry sauce.

Mexican Pork Skewers:

Pork tenderloin marinated in a spicy Al Pastor sauce. Skewered with pineapple pieces and grilled to perfection. Served with warm tortillas and traditional Mexican sides.

 

Desert:

Individual Peppermint Caramel Cups:

A South African Favourite of Delectable Caramel Cream sitting on top of a Crunchy Coconut Crumble, layered with Peppermint Chocolate shavings.

BBQ Fruit Assortment: 

Honey glazed fruit skewers grilled and served with a selection of dipping sauces.

Key Lime Cheesecake:

Decadent and Creamy Cheesecake on a delicious biscuit base, topped with candied lemons and limes. Served with Whipped Cream or Ice Cream.

Amarula Crème Brulée:

Amarula and vanilla bean infused cream set to perfection with a crunchy caramel topping. 

Cinnamon Apples:

Baked Blooming apples, set on a bed of oat crumble, with cinnamon and caramel, served with fluffy sweet whipped cream.

Expectations were exceeded!
The yacht was brand new and in great shape. The rooms had plenty of space, the beds were comfortable and the A/C was very effective. Byron, Michelle and Scott were very pleasant and spent significant time with us after hours as well as going snorkeling and attending several meals off boat. They kept our drinks full at all times. We had a very good time. Byron was very familiar with all the best overnight spots and kept us in calm ports – which was not easy with three days of 20+ knot winds. Additionally, the crew accommodated us by picking us up in St. Johns which saved us time and money. Michelle is a true chef – the meals were excellent and filling. Breakfast, lunch and dinner were all great. She even went above and beyond by making me a delicious 50th birthday cake. Our expectations were exceeded with the quality of the boat and the crew .
Rates are All Inclusive
Season 2 PAX 3 PAX 4 PAX 5 PAX 6 PAX 7 PAX 8 PAX
Winter 2020 to 2021 $25,000 $25,500 $26,000 $26,500 $27,000 $27,500 $28,000

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
Current Special: 10% Introductory Discount. Excludes Christmas and New Years. Book by December 1st, 2020.

Minimum charter length:
4 NIGHT MINIMUM

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.

XMAS/NEW YEAR’S:
Special offer - Big Nauti - No X-MAS Surcharge! Will go to BVI, SXM or Bahamas.
Christmas week is December 19-26, 2020

New Year’s flat rate $35,000 for 2-8 guests. 2020 and 2021 New Year’s charters must start December 27th or later.

Embarkation 12PM / Disembarkation 12PM

Departs from St. Thomas, USVI unless otherwise requested. This crew cannot run a USVI only itinerary.


Additional Rate Details:

HALF-BOARD RATES: Discount of $150 per person
Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches and 4 dinners ashore at client expense. Also, see Local Fare option below.

LOCAL FARE MEAL PLAN: Discount of $75 per person
Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
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