LA LINEA
La Linea can take you for a ride that is out of this world. She combines performance, spaciousness, sophistication and when under sail, according to Sail Magazine, she "Kisses The Water". She cruises at 10 knots and in a breeze can easily reach the high teens! The Neel 51 trimaran has been awarded the 2019 Best Boat in Sail Magazine's multihull cruising category, the 2018 Multihull of the Year in the 50+ category by Multihulls Magazine and was also awarded the 2018 European Yacht Of The Year at the Dusseldorf International Boat Show Inside and out she oozes performance and comfort living.
3 queen cabins with ensuite bathrooms.
| Accommodations | |
|---|---|
| Cabins: | 3 |
| Queen: | 3 |
| Single Cabins: | 1 |
| Showers: | 3 |
| Electric Heads: | 3 |
| Engine Details | |
|---|---|
| Northern lights, 16kw, 75hp volvo | |
| Fuel Consumption: | - |
| Cruising Speed: | 10kts |
| Max Speed: | 20ktsUS Gall/Hr |
| Details | |
|---|---|
| Type: | Cat |
| Beam: | 29.2 Feet |
| Draft: | 5.11 Feet |
| Pax: | 6 |
| YearBuilt: | 2019 |
| Builder: | NEEL Trimarans |
| Engines: | Northern lights, 16kw, 75hp volvo |
| JetSkis: | No |
| Flag: | Norway |
| SatTv: | No |
| RegNum: | TMP00002847 |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Caribbean Virgin Islands, Caribbean Windwards |
| Summer Area: | Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | - |
| Camcorder: | No |
| Books: | No |
| Board Games: | Yes |
| Deck Shower: | Yes |
| Water Maker: | Yes |
| Special Diets: | Yes |
| Kosher: | Inq |
| BBQ: | No |
| Minimum Age: | No |
| Inverter: | Yes |
| Voltages: | 220V |
| Water Maker: | Yes |
| Ice Maker: | No |
| Sailing Instructions: | No |
| Internet Access: | Onboard WIFI |
| Hairdryers: | No |
| Guests Smokes: | Yes, on the sugar scoops |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Hammock: | No |
| Water Sports | |
|---|---|
| Dinghy size: | 12' |
| Dinghy hp: | 15hp |
| Water Skis Adult: | No |
| Water Skis Kids: | No |
| Jet Skis: | No |
| Kneeboard: | No |
| Windsurfer: | Yes |
| Snorkel Gear: | 8 |
| Tube: | No |
| Scurfer: | No |
| Wake Board: | No |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | No |
| Floating Mats: | Yes |
| Swim Platform: | No |
| Boarding Ladder (Loc/Type): | Yes |
| Sailing Dinghy: | No |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | Trolling |
| Rods: | 1 |
Kahle has spent the past few years climbing the ranks in the yacht world on large charter yachts. In that time, she has gained experience sailing the east coast into the Great Lakes, the west coast through the Panama Canal up to Alaska, and everywhere else from the Bahamas to St. Kitts.
With her USCG Masters license, ASA 104-114 certifications, and high-profile charter experience, she is ready and eager to give you the five-star vacation of a lifetime!
Kahle is also a certified PADI Divemaster, logging over 300 dives. Her real passion for the water all started with scuba diving in the chilly, rougher waters off of California...so by the time she made it to the Caribbean she was in heaven! Any opportunity to dive with guests in the warm, beautiful waters of the USVI’s is always welcomed. It was also in California that she inherited her love for sailing from her father and decided to make a career switch from motor yachts.
Captain/Chef: Cook Carpenter
Cook is commonly known as a “jack of all trades”, Cook is a skilled sailor, and began sailing around the gulf coast as a youngster. He has gained experience on a variety of monohulls throughout the years. He has spent his entire life on boats. Coming from the Yachting industry, he has developed a high standard of service, which he has brought to all his previous boats. Cook takes pride in his reputation and always tries to meet clients expectations. He also comes equipped with his USCG 100 ton Masters License and ASA 101-114 certifications.
Growing up with a name like “Cook”, it was only fitting that he took to cooking right off the bat. Growing up in the culinary city of New Orleans, he fell in love with southern food and cooking. All while being raised in a vegetarian household. Almost any type of cuisine is in his wheelhouse. From the naughtiest of Southern cooking to refreshing, vegan dishes, Cook has you covered.
Nevertheless, his real culinary specialty is seafood. He has spent his whole life fishing (including in-shore, off-shore, and fly fishing). He has done so professionally and recreationally in all waters surrounding the United States and the Caribbean. After spending the past year trolling off a 60 meter motor yacht and fishing from their various tenders, he has nearly perfected his craft. If he can catch it, he can cook it!
When he isn’t searing a mouth-watering tuna dish or filet-ing the catch of the day, he can be found exploring the islands in search of the best local spots. If there’s a good time, Cook will find it!
La Linea Charter Menu 2020/2021
Breakfast
Pancake Platter with sweet and savory fixings such as fresh fruits, bacon, and home-made hazelnut spread.
Classic Eggs Benedict served with homestyle fries.
Avocado Toast topped with an optional egg or sliced tomato.
Omelettes Made To Order with an array of cheeses, breakfast meats, and vegetables to choose from.
Acąi Bowl topped with fresh fruit, granola, chia seeds, and honey.
Chorizo and Potato Tostadas topped with a fried egg and cilantro.
Lunch
Fish Tacos topped with a pineapple salsa and a lime sour cream sauce. Served with chili-honey-lime roasted brussel sprouts.
Cajun Shrimp Foil Packets served with french bread.
Classic Club Sandwich served with pickled veggies.
Cheeseburgers On The Grill with a selection of toppings. Served with baked parmesan garlic wedges and a side salad.
Thai Chicken Wraps with a spicy peanut sauce, shredded lettuce, and crunchy lo mein noodles. Served with a cucumber salad.
Crab Cakes with a remoulade over a mixed greens salad. Served with roasted butternut squash.
Starters
Coquilles St. Jacques
Sweet and Tangy Asian Meatballs
Veggie Spring Rolls served with sweet chilli dipping sauce
Lobster Stuffed Mushrooms
Steamed Artichokes with aioli dipping sauce
Tostones with Blackened Shrimp and guacamole
Main Courses
Steak Au Poivre served with roasted asparagus.
Mahi Mahi with creamy coconut jasmine rice. Topped with caramelized mangos.
Seared Ahi Tuna over a cauliflower ginger carrot puree. Served with crispy sesame green beans.
Fresh Caught Caribbean Lobster served with shrimp paella.
Teriyaki Chicken Skewers with pineapple and red onion over brown rice. Served with grilled bok choy.
Pan Seared Grouper marinated in a chili, chocolate-extract seasoning over sauteed spinach. Topped with golden beets and a “bang bang” sauce.
Desserts
Key Lime Pie topped with whipped cream
Mango Pineapple Sorbet
Bananas Foster served with vanilla bean ice cream
Warm Cookies and Brownies served with vanilla bean ice cream.
Blueberry and Lemon Pie a La Mode
STANDARD SHIPS BAR
Soft drinks, sodas, water, beers & well drinks are available all day for your enjoyment.
Smirnoff and Stoli Vodka, Gordons Gin, Jack Daniels Bourbon, Souza Tequila,
Cruzan Rum, and an assortment of liqueurs.
Red & White Wines are served with dinner.
Bud & Bud Lite, Coors, Coors Lite, Corona, Corona Lite, Miller, Miller Lite, Caribe, Caribe Lite, Presidente, Presidente lite.
Please let your broker know your preferred brand. If you require premium wines or spirits not included in the above, please let us know and we will be happy to have them on board for you, at an additional cost to you.
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX |
|---|---|---|---|---|---|
| Summer 2020 | $16,000 | $16,000 | $16,500 | $17,000 | $17,500 |
| Winter 2020 to 2021 | $16,000 | $16,000 | $16,500 | $17,000 | $17,500 |
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
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.
SLEEP ABOARD: 1/2 the daily rate. Dinner ashore at client expense. Includes boarding after 4pm, welcome cocktail and breakfast the next morning and early start.
HALF-BOARD RATES: Discount of $100 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.
CHRISTMAS: Standard charter rates. Must end no later than Dec 26th
NEW YEARS: Flat Rate $22,000 Must begin no sooner than Dec 27th
HOLIDAY WEEKS:
X
Available
X
Booked
X
Hold
X
Unavailable
- : Cat
- : 29.2 Feet
- : 5.11 Feet
- : 6
- : 2019
- : NEEL Trimarans
- : 10kts
- : 20kts
- : Northern lights, 16kw, 75hp volvo
- : No
- : No
- : Yacht offers Rendezvous Diving only
- : Cook Carpenter
- : Norway
- : No
- : TMP00002847
| Accommodations | |
|---|---|
| Cabins: | 3 |
| Queen: | 3 |
| Single Cabins: | 1 |
| Showers: | 3 |
| Wash Basins: | 3 |
| Heads: | 3 |
| Electric Heads: | 3 |
| Engine Details | |
|---|---|
| Northern lights, 16kw, 75hp volvo | |
| Fuel Consumption: | - |
| Cruising Speed: | 10kts |
| Max Speed: | 20ktsUS Gall/Hr |
| Details | |
|---|---|
| Refit: | - |
| Helipad: | No |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Caribbean Virgin Islands, Caribbean Windwards |
| Summer Area: | Caribbean Virgin Islands, Caribbean Leewards, 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: | No |
| # CD's: | Yes |
| Camcorder: | No |
| Books: | No |
| Board Games: | Yes |
| Sun Awning: | No |
| Deck Shower: | Yes |
| Bimini: | No |
| Water Maker: | Yes |
| Special Diets: | Yes |
| Kosher: | Inq |
| BBQ: | No |
| # Dine In: | 8 |
| Minimum Age: | No |
| Generator: | Yes |
| Inverter: | Yes |
| Voltages: | 220V |
| Water Maker: | Yes |
| Water Cap: | 142 gallons |
| Ice Maker: | No |
| Sailing Instructions: | No |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Yes |
| Nude: | Inq |
| Hairdryers: | No |
| # Port Hatches: | N/A |
| Guests Smokes: | Yes, on the sugar scoops |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Pet Type: | No |
| Guest Pets: | No |
| Children Ok: | Yes |
| Hammock: | No |
| Windscoops: | No |
| Water Sports | |
|---|---|
| Dinghy size: | 12' |
| Dinghy hp: | 15hp |
| Dinghy # pax: | 8 |
| Water Skis Adult: | No |
| Water Skis Kids: | No |
| Jet Skis: | No |
| Wave Runners: | No |
| Kneeboard: | No |
| Windsurfer: | Yes |
| Snorkel Gear: | 8 |
| Tube: | No |
| Scurfer: | No |
| Wake Board: | No |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | No |
| Floating Mats: | Yes |
| Swim Platform: | No |
| Boarding Ladder (Loc/Type): | Yes |
| Sailing Dinghy: | No |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | Trolling |
| Rods: | 1 |
Kahle has spent the past few years climbing the ranks in the yacht world on large charter yachts. In that time, she has gained experience sailing the east coast into the Great Lakes, the west coast through the Panama Canal up to Alaska, and everywhere else from the Bahamas to St. Kitts.
With her USCG Masters license, ASA 104-114 certifications, and high-profile charter experience, she is ready and eager to give you the five-star vacation of a lifetime!
Kahle is also a certified PADI Divemaster, logging over 300 dives. Her real passion for the water all started with scuba diving in the chilly, rougher waters off of California...so by the time she made it to the Caribbean she was in heaven! Any opportunity to dive with guests in the warm, beautiful waters of the USVI’s is always welcomed. It was also in California that she inherited her love for sailing from her father and decided to make a career switch from motor yachts.
Captain/Chef: Cook Carpenter
Cook is commonly known as a “jack of all trades”, Cook is a skilled sailor, and began sailing around the gulf coast as a youngster. He has gained experience on a variety of monohulls throughout the years. He has spent his entire life on boats. Coming from the Yachting industry, he has developed a high standard of service, which he has brought to all his previous boats. Cook takes pride in his reputation and always tries to meet clients expectations. He also comes equipped with his USCG 100 ton Masters License and ASA 101-114 certifications.
Growing up with a name like “Cook”, it was only fitting that he took to cooking right off the bat. Growing up in the culinary city of New Orleans, he fell in love with southern food and cooking. All while being raised in a vegetarian household. Almost any type of cuisine is in his wheelhouse. From the naughtiest of Southern cooking to refreshing, vegan dishes, Cook has you covered.
Nevertheless, his real culinary specialty is seafood. He has spent his whole life fishing (including in-shore, off-shore, and fly fishing). He has done so professionally and recreationally in all waters surrounding the United States and the Caribbean. After spending the past year trolling off a 60 meter motor yacht and fishing from their various tenders, he has nearly perfected his craft. If he can catch it, he can cook it!
When he isn’t searing a mouth-watering tuna dish or filet-ing the catch of the day, he can be found exploring the islands in search of the best local spots. If there’s a good time, Cook will find it!
La Linea Charter Menu 2020/2021
Breakfast
Pancake Platter with sweet and savory fixings such as fresh fruits, bacon, and home-made hazelnut spread.
Classic Eggs Benedict served with homestyle fries.
Avocado Toast topped with an optional egg or sliced tomato.
Omelettes Made To Order with an array of cheeses, breakfast meats, and vegetables to choose from.
Acąi Bowl topped with fresh fruit, granola, chia seeds, and honey.
Chorizo and Potato Tostadas topped with a fried egg and cilantro.
Lunch
Fish Tacos topped with a pineapple salsa and a lime sour cream sauce. Served with chili-honey-lime roasted brussel sprouts.
Cajun Shrimp Foil Packets served with french bread.
Classic Club Sandwich served with pickled veggies.
Cheeseburgers On The Grill with a selection of toppings. Served with baked parmesan garlic wedges and a side salad.
Thai Chicken Wraps with a spicy peanut sauce, shredded lettuce, and crunchy lo mein noodles. Served with a cucumber salad.
Crab Cakes with a remoulade over a mixed greens salad. Served with roasted butternut squash.
Starters
Coquilles St. Jacques
Sweet and Tangy Asian Meatballs
Veggie Spring Rolls served with sweet chilli dipping sauce
Lobster Stuffed Mushrooms
Steamed Artichokes with aioli dipping sauce
Tostones with Blackened Shrimp and guacamole
Main Courses
Steak Au Poivre served with roasted asparagus.
Mahi Mahi with creamy coconut jasmine rice. Topped with caramelized mangos.
Seared Ahi Tuna over a cauliflower ginger carrot puree. Served with crispy sesame green beans.
Fresh Caught Caribbean Lobster served with shrimp paella.
Teriyaki Chicken Skewers with pineapple and red onion over brown rice. Served with grilled bok choy.
Pan Seared Grouper marinated in a chili, chocolate-extract seasoning over sauteed spinach. Topped with golden beets and a “bang bang” sauce.
Desserts
Key Lime Pie topped with whipped cream
Mango Pineapple Sorbet
Bananas Foster served with vanilla bean ice cream
Warm Cookies and Brownies served with vanilla bean ice cream.
Blueberry and Lemon Pie a La Mode
STANDARD SHIPS BAR
Soft drinks, sodas, water, beers & well drinks are available all day for your enjoyment.
Smirnoff and Stoli Vodka, Gordons Gin, Jack Daniels Bourbon, Souza Tequila,
Cruzan Rum, and an assortment of liqueurs.
Red & White Wines are served with dinner.
Bud & Bud Lite, Coors, Coors Lite, Corona, Corona Lite, Miller, Miller Lite, Caribe, Caribe Lite, Presidente, Presidente lite.
Please let your broker know your preferred brand. If you require premium wines or spirits not included in the above, please let us know and we will be happy to have them on board for you, at an additional cost to you.
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX |
|---|---|---|---|---|---|
| Summer 2020 | $16,000 | $16,000 | $16,500 | $17,000 | $17,500 |
| Winter 2020 to 2021 | $16,000 | $16,000 | $16,500 | $17,000 | $17,500 |
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
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.
SLEEP ABOARD: 1/2 the daily rate. Dinner ashore at client expense. Includes boarding after 4pm, welcome cocktail and breakfast the next morning and early start.
HALF-BOARD RATES: Discount of $100 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.
CHRISTMAS: Standard charter rates. Must end no later than Dec 26th
NEW YEARS: Flat Rate $22,000 Must begin no sooner than Dec 27th
HOLIDAY WEEKS:
