ESPERANZA II

$19,550 - $25,550 / WEEK

Crew sleeps in Port Stern cabin for 9 and 10 pax charters.

BUILT/REFIT
YEAR
2020
YACHT
LENGTH
50 Ft
NUMBER OF
CABINS
5
NUMBER OF
GUESTS
10
TOTAL
CREW
2
CHARGES
FROM
$19,550
Accommodations
Cabins: 5
Queen: 5
Single Cabins: 1
Showers: 5
Electric Heads: 5
Engine Details
2x80HP Yanmar
Fuel Consumption: -
Cruising Speed: 8 Knots
Max Speed: -
Details
Type: Cat
Beam: 26.7 Feet
Draft: 4.7 Feet
Pax: 10
YearBuilt: 2020
Builder: Lagoon
Engines: 2x80HP Yanmar
Flag: USA
RegNum: 1304218
Jacuzzi: No
A/C: Full
Locations
Winter Area: Caribbean Virgin Islands
Summer Area: Caribbean Virgin Islands, Caribbean Windwards
Pick Up Locations
Pref. Pick-up: -
Other Pick-up: -


Amenities
Salon Tv/VCR: Yes
Salon Stereo: Yes
Sat Tv: -
Camcorder: -
Books: Yes
Board Games: Yes
Deck Shower: Yes
Water Maker: Yes
Special Diets: Inq
Kosher: Inq
BBQ: Yes
Minimum Age: -
Inverter: Yes
Voltages: 110V
Water Maker: Yes
Ice Maker: Yes
Sailing Instructions: -
Internet Access: Onboard Computer
Hairdryers: Yes
Guests Smokes: On sugar scoops only
Crew Smokes: No
Pets Aboard: No
Hammock: Yes
Water Sports
Dinghy size: 12 Foot Highfield
Dinghy hp: 20 Honda
Water Skis Adult: -
Water Skis Kids: -
Jet Skis: -
Kneeboard: -
Windsurfer: -
Snorkel Gear: Yes
Tube: Yes
Scurfer: -
Wake Board: Yes
Kayaks 1 Pax: -
Kayaks (2 Pax): -
Floating Mats: Yes
Swim Platform: Yes
Boarding Ladder (Loc/Type): 2
Sailing Dinghy: -
Beach Games: Yes
Fishing Gear: Yes
Gear Type: Trolling
Rods: 2
Captain
Keith Allen
Nation: USA
Languages: English
Chef/Mate
Melissa Kodman
Nation: USA
Temporary Crew of Koru on Esperanza through December 2020.

Cpt. Keith Allen

Keith has always had an adventurous spirit, inherited from an extremely nomadic family, mostly spread between Kenya, the U.K., U.S.A. and of course Australia, where he grew up. He has been fortunate enough to have been raised as a well travelled youth which enabled him to grow into someone who can build rapport and friendships with people from many different walks of life and cultures. A trait invaluable when considering the multicultural and close-knit conditions living and working aboard a yacht.

Keith has sailed around all of the windward isles, from St Maarten to Grenada; the Dutch Caribbean, Panama, the Andalusian coast of Spain, Portugal, Morocco, Croatia and the Greek Islands in the Saronic Gulf of the Mediterranean. He has also spent time working on a superyacht that sailed up the east coast of the United States from Fort Lauderdale to Rhode Island as well as around Nantucket and Martha’s Vineyard but realized his heart and true passion was in sailing and smaller boats. Keith's favorite part about skippering on yachts is hunting for unique bays and the little hidden gems on the islands; from the best beach bars to reefs full of life that can only be reached by boat.

Keith is a certified divemaster and free diver and loves hunting for fresh spiny lobster to serve, butterflied and grilled in his signature style paired with one of his craft cocktails. A passionate photographer, he loves providing memories to guests that will last a lifetime and offers several packages for guests to choose from to ensure no moment is missed. Whether it’s chauffeuring guests to dinner by tender, or towing them with tube or wakeboard, you are in safe and capable hands with Keith at the helm.


Chef/Mate Melissa Kodman

Born and raised in Arizona, Melissa has always longed to explore the world. Annual trips to Hawaii with her family gave her an initial taste for travel and adventure. After graduating from business school she began a corporate job but soon after decided to leave her desk behind. With just the bag on her back she travelled to an idyllic balkan country, Croatia. Here she fell in love with European traditions, local produce, crystal clear water, and a life on the ocean. Three years later and she’s worked in Croatia, Greece, Montenegro, and the Virgin Islands. Through her work-and-travel lifestyle she's seen almost thirty countries on five different continents. The Virgin Islands has easily become her second home. Through the community of locals and sailors alike she has learned of all the best hidden gems this paradise has to offer. When she's not in the galley creating masterpieces you can find her diving into the turquoise blues of the Caribbean.

Melissas passion for food began in her family's kitchen and evolved to hosting lavish dinner parties. She loves not only the culinary experience but also sharing stories and life experiences. The opportunity to see so many places and different cultures has greatly influenced Melissa’s cooking. She tells a story with each dish she makes. Melissa loves to incorporate fresh, local, and nutritious ingredients. Cooking for so many different people has allowed her to cater to any dietary restriction, allergy, or preference in order to create the perfect menu just for you!

Fun, young, upbeat and experienced. Keith and Mel will take your vacation to the next level. Whether you are looking for an action packed week of Watersports, diving and adventure or a calm, laid back and serene holiday; Keith and Mel have got it covered.

BREAKFAST
Continental breakfast including local fruits and vegetables, cereals, tea/coffee served daily with additional hot plate items.


FULL BREAKFAST BUFFET
Eggs, bacon, fruit platter, meat and cheese platter, yogurt parfaits, nutella and banana braided pastry, bread with jams

TRIPLE BERRY PANCAKES
Topped with strawberries, raspberries and blueberry compote


MOROCCAN SHAKSHUKA
With fresh spinach and feta accompanied by warm toast


COCONUT FRENCH TOAST
Made with coconut milk and topped with coconut flakes and whipped cream


MADE TO ORDER OMELETS / FRITTATA
With your choice of fresh vegetables, cold cuts and cheeses


EGGS ROYALE / EGGS FLORENTINE
Smoked salmon or sauteed spinach on top a toasted english muffin with a poached egg


HUEVOS RANCHEROS
Toasted tortilla topped with black beans, cheese, diced tomatoes, a fried egg, avocado and a splash of salsa


LUNCH
SHRIMP & COCONUT RICE
Coconut rice with honey lime coated pan-fried shrimp and mango


BBQ PULLED PORK SLIDERS
With apple coleslaw and corn on the cob


CAJUN JAMBALAYA
A Southern classic - rice dish with chicken, sausage and cajun seasonings paired with a side salad and a roll


BAJA FISH TACOS
Beer-battered fish topped with mango pineapple salsa, purple cabbage and sriracha mayo


SHRIMP CAESAR SALAD
Grilled shrimp, bacon bits, soft-boiled egg and croutons on a bed of chopped romaine and drizzled with homemade caesar dressing


TUNA SUSHI STACK
Jasmine rice, spicy tuna, fresh avocado, grated carrots, sliced cucumber, sriracha mayo and sesame seeds


TERIYAKI SALMON
Serviced with rice and steamed vegetables


SMALL BITES
CHEESE AND CHARCUTERIE BOARD
ASSORTED BRUSCHETTA
STUFFED MUSHROOMS
BAKED BRIE WITH FIGS
ASIAN SPRING ROLLS
NACHO TOWER


DINNER
WHITE WINE SEARED SCALLOPS
Butternut squash puree topped with sauteed mushroom grain salad and white wine seared scallops


PESTO CRUSTED SALMON
Served with asparagus and cherry tomato caprese salad


CREOLE CRAB CAKES
With homemade remoulade sauce and a parmesan roasted potato stack


SUNDRIED TOMATO CHICKEN PASTA
Stuffed with feta, spinach and sundried tomato and covered with sundried tomato pesto paired with angel hair pasta


INDIAN COCONUT CURRY
Chicken and vegetable curry paired with basmati rice


THAI BEEF NOODLE SALAD
Rice noodles mixed with fresh vegetables and topped with slow-cooked pulled Asian beef


SWEETS
CHEESECAKE BITES
CHOCOLATE COVERED STRAWBERRIES
APPLE CRUMBLE OVER VANILLA ICE CREAM
OREO CRUSTED PEANUT BUTTER MOUSSE
KEY LIME PIE
MINI CANNOLI CUPS

N
N
Rates are All Inclusive
Season 2 PAX 3 PAX 4 PAX 5 PAX 6 PAX 7 PAX 8 PAX 9 PAX 10 PAX
Winter 2019 to 2020 $19,550 $20,300 $21,050 $21,800 $22,550 $23,300 $24,050 $24,800 $25,550
Summer 2020 $19,550 $20,300 $21,050 $21,800 $22,550 $23,300 $24,050 $24,800 $25,550
Winter 2020 to 2021 $19,550 $20,300 $21,050 $21,800 $22,550 $23,300 $24,050 $24,800 $25,550
Summer 2021 $19,550 $20,300 $21,050 $21,800 $22,550 $23,300 $24,050 $24,800 $25,550

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
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: 7 nights over Christmas $32,000 and New Year’s flat rate $34,500 for 2-10 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.

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.

The rates include:
● Private Yacht & Service of the crew (captain, chef/mate)
● Insurance for the yacht and the passengers (civil liability)
● Accommodation in 4 private air-conditioned double cabins with en suite bathroom and one double cabin with
detached separate private bathroom.
● Bedding, towels and beach towels
● Full board includes all meals served aboard (breakfast, lunch and dinner daily), full bar, and wine served
nightly.
● Consumables for the yacht (diesel, fuel and water), mooring fees, customs and clearance fees.
● Water sports on board: snorkelling gear, stand-up paddleboard, floats, towable inflatables, fishing gear and
tackle.
The rates do not include:
● Cancellation Insurance and private insurance
● Extra drinks, fine wines, champagne & spirits, special meals orders
● Docking fees
● Transfer airport – base – airport
● Personal expenses
● Tip. It is customary to tip your crew at the end of your charter. The amount you leave is totally at your
discretion and should be based on the level of service provided. The suggested gratuity is 15-20% of the
total charter fee.
And more generally all that is not specified as included
One ways / Relocation in Caribbean: please consult us.

X

Available

X

Booked

X

Hold

X

Unavailable

  • : Cat
  • : 26.7 Feet
  • : 4.7 Feet
  • : 10
  • : 2020
  • : Lagoon
  • : 8 Knots
  • : 2x80HP Yanmar
  • : Yacht offers Rendezvous Diving only
  • : Keith Allen
  • : USA
  • : 1304218
Accommodations
Cabins: 5
Queen: 5
Single Cabins: 1
Showers: 5
Wash Basins: -
Heads: -
Electric Heads: 5
Engine Details
2x80HP Yanmar
Fuel Consumption: -
Cruising Speed: 8 Knots
Max Speed: -
Details
Refit: -
Helipad: No
Jacuzzi: No
A/C: Full
Locations
Winter Area: Caribbean Virgin Islands
Summer Area: Caribbean Virgin Islands, Caribbean Windwards
Pick Up Locations
Pref. Pick-up: -
Other Pick-up: -


Amenities
Salon Tv/VCR: Yes
Salon Stereo: Yes
Sat Tv: -
# of Videos: -
# DVDs/Movies: Yes
# CD's: Yes
Camcorder: -
Books: Yes
Board Games: Yes
Sun Awning: -
Deck Shower: Yes
Bimini: Yes
Water Maker: Yes
Special Diets: Inq
Kosher: Inq
BBQ: Yes
# Dine In: -
Minimum Age: -
Generator: Yes
Inverter: Yes
Voltages: 110V
Water Maker: Yes
Water Cap: -
Ice Maker: Yes
Sailing Instructions: -
Internet Access: Onboard Computer
Gay Charters: Inq
Nude: Inq
Hairdryers: Yes
# Port Hatches: -
Guests Smokes: On sugar scoops only
Crew Smokes: No
Pets Aboard: No
Pet Type: -
Guest Pets: No
Children Ok: Yes
Hammock: Yes
Windscoops: -
Water Sports
Dinghy size: 12 Foot Highfield
Dinghy hp: 20 Honda
Dinghy # pax: 8
Water Skis Adult: -
Water Skis Kids: -
Jet Skis: -
Wave Runners: -
Kneeboard: -
Windsurfer: -
Snorkel Gear: Yes
Tube: Yes
Scurfer: -
Wake Board: Yes
Kayaks 1 Pax: -
Kayaks (2 Pax): -
Floating Mats: Yes
Swim Platform: Yes
Boarding Ladder (Loc/Type): 2
Sailing Dinghy: -
Beach Games: Yes
Fishing Gear: Yes
Gear Type: Trolling
Rods: 2
Captain
Keith Allen
Nation: USA
Languages: English
Chef/Mate
Melissa Kodman
Nation: USA
Temporary Crew of Koru on Esperanza through December 2020.

Cpt. Keith Allen

Keith has always had an adventurous spirit, inherited from an extremely nomadic family, mostly spread between Kenya, the U.K., U.S.A. and of course Australia, where he grew up. He has been fortunate enough to have been raised as a well travelled youth which enabled him to grow into someone who can build rapport and friendships with people from many different walks of life and cultures. A trait invaluable when considering the multicultural and close-knit conditions living and working aboard a yacht.

Keith has sailed around all of the windward isles, from St Maarten to Grenada; the Dutch Caribbean, Panama, the Andalusian coast of Spain, Portugal, Morocco, Croatia and the Greek Islands in the Saronic Gulf of the Mediterranean. He has also spent time working on a superyacht that sailed up the east coast of the United States from Fort Lauderdale to Rhode Island as well as around Nantucket and Martha’s Vineyard but realized his heart and true passion was in sailing and smaller boats. Keith's favorite part about skippering on yachts is hunting for unique bays and the little hidden gems on the islands; from the best beach bars to reefs full of life that can only be reached by boat.

Keith is a certified divemaster and free diver and loves hunting for fresh spiny lobster to serve, butterflied and grilled in his signature style paired with one of his craft cocktails. A passionate photographer, he loves providing memories to guests that will last a lifetime and offers several packages for guests to choose from to ensure no moment is missed. Whether it’s chauffeuring guests to dinner by tender, or towing them with tube or wakeboard, you are in safe and capable hands with Keith at the helm.


Chef/Mate Melissa Kodman

Born and raised in Arizona, Melissa has always longed to explore the world. Annual trips to Hawaii with her family gave her an initial taste for travel and adventure. After graduating from business school she began a corporate job but soon after decided to leave her desk behind. With just the bag on her back she travelled to an idyllic balkan country, Croatia. Here she fell in love with European traditions, local produce, crystal clear water, and a life on the ocean. Three years later and she’s worked in Croatia, Greece, Montenegro, and the Virgin Islands. Through her work-and-travel lifestyle she's seen almost thirty countries on five different continents. The Virgin Islands has easily become her second home. Through the community of locals and sailors alike she has learned of all the best hidden gems this paradise has to offer. When she's not in the galley creating masterpieces you can find her diving into the turquoise blues of the Caribbean.

Melissas passion for food began in her family's kitchen and evolved to hosting lavish dinner parties. She loves not only the culinary experience but also sharing stories and life experiences. The opportunity to see so many places and different cultures has greatly influenced Melissa’s cooking. She tells a story with each dish she makes. Melissa loves to incorporate fresh, local, and nutritious ingredients. Cooking for so many different people has allowed her to cater to any dietary restriction, allergy, or preference in order to create the perfect menu just for you!

Fun, young, upbeat and experienced. Keith and Mel will take your vacation to the next level. Whether you are looking for an action packed week of Watersports, diving and adventure or a calm, laid back and serene holiday; Keith and Mel have got it covered.

BREAKFAST
Continental breakfast including local fruits and vegetables, cereals, tea/coffee served daily with additional hot plate items.


FULL BREAKFAST BUFFET
Eggs, bacon, fruit platter, meat and cheese platter, yogurt parfaits, nutella and banana braided pastry, bread with jams

TRIPLE BERRY PANCAKES
Topped with strawberries, raspberries and blueberry compote


MOROCCAN SHAKSHUKA
With fresh spinach and feta accompanied by warm toast


COCONUT FRENCH TOAST
Made with coconut milk and topped with coconut flakes and whipped cream


MADE TO ORDER OMELETS / FRITTATA
With your choice of fresh vegetables, cold cuts and cheeses


EGGS ROYALE / EGGS FLORENTINE
Smoked salmon or sauteed spinach on top a toasted english muffin with a poached egg


HUEVOS RANCHEROS
Toasted tortilla topped with black beans, cheese, diced tomatoes, a fried egg, avocado and a splash of salsa


LUNCH
SHRIMP & COCONUT RICE
Coconut rice with honey lime coated pan-fried shrimp and mango


BBQ PULLED PORK SLIDERS
With apple coleslaw and corn on the cob


CAJUN JAMBALAYA
A Southern classic - rice dish with chicken, sausage and cajun seasonings paired with a side salad and a roll


BAJA FISH TACOS
Beer-battered fish topped with mango pineapple salsa, purple cabbage and sriracha mayo


SHRIMP CAESAR SALAD
Grilled shrimp, bacon bits, soft-boiled egg and croutons on a bed of chopped romaine and drizzled with homemade caesar dressing


TUNA SUSHI STACK
Jasmine rice, spicy tuna, fresh avocado, grated carrots, sliced cucumber, sriracha mayo and sesame seeds


TERIYAKI SALMON
Serviced with rice and steamed vegetables


SMALL BITES
CHEESE AND CHARCUTERIE BOARD
ASSORTED BRUSCHETTA
STUFFED MUSHROOMS
BAKED BRIE WITH FIGS
ASIAN SPRING ROLLS
NACHO TOWER


DINNER
WHITE WINE SEARED SCALLOPS
Butternut squash puree topped with sauteed mushroom grain salad and white wine seared scallops


PESTO CRUSTED SALMON
Served with asparagus and cherry tomato caprese salad


CREOLE CRAB CAKES
With homemade remoulade sauce and a parmesan roasted potato stack


SUNDRIED TOMATO CHICKEN PASTA
Stuffed with feta, spinach and sundried tomato and covered with sundried tomato pesto paired with angel hair pasta


INDIAN COCONUT CURRY
Chicken and vegetable curry paired with basmati rice


THAI BEEF NOODLE SALAD
Rice noodles mixed with fresh vegetables and topped with slow-cooked pulled Asian beef


SWEETS
CHEESECAKE BITES
CHOCOLATE COVERED STRAWBERRIES
APPLE CRUMBLE OVER VANILLA ICE CREAM
OREO CRUSTED PEANUT BUTTER MOUSSE
KEY LIME PIE
MINI CANNOLI CUPS

N
N
Rates are All Inclusive
Season 2 PAX 3 PAX 4 PAX 5 PAX 6 PAX 7 PAX 8 PAX 9 PAX 10 PAX
Winter 2019 to 2020 $19,550 $20,300 $21,050 $21,800 $22,550 $23,300 $24,050 $24,800 $25,550
Summer 2020 $19,550 $20,300 $21,050 $21,800 $22,550 $23,300 $24,050 $24,800 $25,550
Winter 2020 to 2021 $19,550 $20,300 $21,050 $21,800 $22,550 $23,300 $24,050 $24,800 $25,550
Summer 2021 $19,550 $20,300 $21,050 $21,800 $22,550 $23,300 $24,050 $24,800 $25,550

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
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: 7 nights over Christmas $32,000 and New Year’s flat rate $34,500 for 2-10 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.

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.

The rates include:
● Private Yacht & Service of the crew (captain, chef/mate)
● Insurance for the yacht and the passengers (civil liability)
● Accommodation in 4 private air-conditioned double cabins with en suite bathroom and one double cabin with
detached separate private bathroom.
● Bedding, towels and beach towels
● Full board includes all meals served aboard (breakfast, lunch and dinner daily), full bar, and wine served
nightly.
● Consumables for the yacht (diesel, fuel and water), mooring fees, customs and clearance fees.
● Water sports on board: snorkelling gear, stand-up paddleboard, floats, towable inflatables, fishing gear and
tackle.
The rates do not include:
● Cancellation Insurance and private insurance
● Extra drinks, fine wines, champagne & spirits, special meals orders
● Docking fees
● Transfer airport – base – airport
● Personal expenses
● Tip. It is customary to tip your crew at the end of your charter. The amount you leave is totally at your
discretion and should be based on the level of service provided. The suggested gratuity is 15-20% of the
total charter fee.
And more generally all that is not specified as included
One ways / Relocation in Caribbean: please consult us.
CONTACT US