MAKIN' MEMORIES (Cat)

$14,000 - $15,500 / WEEK
Salon
Cockpit dining area
Additional cockpit seating
Foredeck lounge area
Guest Cabin
Bathroom
Guest Cabin
Bathroom
Guest Cabin
Galley
Sundeck
Activities off the stern
Lounging on the bow
Dining
Crystal clear waters
SUP
Beautiful table setting
Comfy foredeck

This 2016 Lagoon 450 offers an amazing amount of space for her size. There are four beautifully appointed queen sized staterooms with lots of light and storage space. Each of the cabins have climate control and pristine ensuite bathrooms. Throughout the yacht light wood is used and the decor is simple and contemporary. The lounge area has comfortable seating and an indoor dining option - plus the signature Lagoon wraparound windows that offer a fantastic panoramic view. The cockpit is shaded and has two distinct seating areas with lots of space to walk around comfortably - easy access through to the back steps for swimming. The fly bridge is where the sailing action takes place, but is also the best spot for dolphin spotting or just taking in the amazing Virgin Island scenery. Forward there are trampolines and a great seating area. This new yacht is going to be a popular lady without a doubt!

3 Queen Guest Cabins
1 V Births

BUILT/REFIT
YEAR
2016
YACHT
LENGTH
45 Ft
NUMBER OF
CABINS
3
NUMBER OF
GUESTS
6
TOTAL
CREW
2
CHARGES
FROM
$14,000
Accommodations
Cabins: 3
Queen: 3
Single Cabins: 1
Showers: 3
Electric Heads: 3
Engine Details
-
Fuel Consumption: -
Cruising Speed: -
Max Speed: -
Details
Type: Cat
Beam: 26 Feet
Draft: 4.3 Feet
Pax: 6
YearBuilt: 2016
Builder: Lagoon
JetSkis: No
Flag: USA
SatTv: No
RegNum: 1262574
Jacuzzi: No
A/C: Full
Locations
Winter Area: Caribbean Virgin Islands
Summer Area: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards
Pick Up Locations
Pref. Pick-up: -
Other Pick-up: -


Amenities
Salon Tv/VCR: -
Salon Stereo: Yes
Sat Tv: -
Camcorder: No
Books: No
Board Games: Yes
Deck Shower: Yes
Water Maker: -
Special Diets: Yes
Kosher: Inq
BBQ: Yes
Minimum Age: Water safe
Inverter: Yes
Voltages: 110V
Water Maker: -
Ice Maker: No
Sailing Instructions: -
Internet Access: Onboard WIFI
Hairdryers: -
Guests Smokes: On deck only
Crew Smokes: No
Pets Aboard: No
Hammock: No
Water Sports
Dinghy size: 10'
Dinghy hp: 15HP
Water Skis Adult: No
Water Skis Kids: No
Jet Skis: No
Kneeboard: No
Windsurfer: No
Snorkel Gear: 6
Tube: No
Scurfer: No
Wake Board: No
Kayaks 1 Pax: -
Kayaks (2 Pax): No
Floating Mats: Yes
Swim Platform: No
Boarding Ladder (Loc/Type): No
Sailing Dinghy: -
Beach Games: Yes
Fishing Gear: Yes
Gear Type: Basic Lures and Tackle
Rods: 1
General Diving Info
Certifications available:

-PADI crossover-translates preexisting dive certifications in other organizations to PADI
-Discover Scuba Diving- intro class to diving; gets people under water, with minimal invested time
-Open Water Diver- entry level cert
-Adventure/Advanced Open Water- continuing education and honing of skills
-Rescue Diver- emergency and stressful situation management
-Master Scuba Diver- expect level skills and understanding of recreation diving
-Divemaster-entry level to becoming a professional diver
-Assistant Instructor- learning to the techniques involved in teaching other people to dive

Specialties available but not limited to:

-Project AWARE (coral reef conservation and fish identification)
-Underwater Photography/Video- standard cameras with a focus on the GOPRO market
-Boat Diver- proper techniques and awareness when diving from a boat
-Dive Propulsion Vehicle_- underwater scooters
-Drift Diver- understanding how to safely dive in current
-Enriched Air Diver- the theory of Nitrox benefits/Cons
-Multilevel diver- understanding hydrostatic pressures effects on the body at varying depths
-Night Diver- how to safely dive after the sun goes done
-Peak Performance Buoyancy- learning how to achieve your perfect neutral buoyancy
-Underwater Navigator- building understanding and confidence navigating areas underwater
-Deep Diver- safety procedures and proactive procedures on deeper dives
-Wreck Diver- how to safely enjoy wrecks
-Search & Recovery Diver- skills in locating objects under water, Large or Small

Diving Costs information
-
Captain
Jeremy Hansberger
Nation: USA
License: USCG 100 Ton Master Captains License, STCW
Languages: English
Chef/First Mate
Kyli Knibloe
Nation: USA
License: STCW
MEET THE CREW - 2020/21 SEASON
Captain: Jeremy Hansberger
Chef/First Mate: Kyli Knibloe

Captain Jeremy was born in northern Ohio right on the Lake Erie shoreline in Sandusky, Ohio. His family owns multiple farms in the surrounding area. Growing up on the family farms, Jeremy spent a majority of his time outside either working the farms or entertaining himself with his 6 siblings camping, hunting, atvs, and trail running. After high school, Jeremy had 2 children and started a career in masonry, starting his own business at just 20 years of age. He found a passion for the water shortly thereafter, boating around and living on the Lake Erie islands (living 1 ½ years on Put-in-Bay, South Bass island, 2 winters ice fishing as a way to pass the time). He joined the US Army at 24, joining directly after the 9/11 events and attended NDSTC (Naval Dive Salvage Training Center, Panama City, Florida) beginning his professional life as an Army salvage diver on the waters of the northern Gulf of Mexico. He then finished as a medic with the Army. Upon completing his military service, he opted to move to the Florida Keys, which would eventually be where he calls home, spending almost 15 on the south Florida island chain. While in the Keys, he taught recreation scuba diving and operated charter vessels (dive boats, dolphin/snorkel catamarans, sunset cruises, and custom craft cocktail trips). He has also taught scuba on Maui, Hawaii and Curacao, acquiring over 5000 dives! He opted to try city life and was in management at a very large up and coming restaurant in Tampa, Florida. Realizing that he was island through and through, after two years in the city, he moved to St Thomas, VI to continue in his true field of passion.

USCG 100-ton Master Captain
PADI Specialty Instructor
Expert Spearfisherman

Chef Kylie was born and raised in Buffalo, New York, go Bills!! In the summer, she spent most of her time outside exploring the woods and swimming at the "beaches" of Lake Erie. During the winter, she stayed inside watching various ocean documentaries to escape the cold weather. It was during this time she discovered her passion for marine biology. Right out of high school she began her studies at the University at Buffalo, the first year went smoothly but something was missing, that something was the ocean. Kylie packed her car up with everything she could fit and made the 19-hour drive to Tampa, Florida. She immediately enrolled at the University of South Florida and continued her degree in Marine Biology which she graduated with in Fall 2020. Living on her own for the first time ever it was clear only knowing how to make scrambled eggs and box macaroni and cheese wasn't going to cut it. It took some time but Kylie is now a skilled, self-taught home chef with an array of recipes she loves to share with her friends. While going to school she also started bartending at a few of the local restaurants and had the opportunity to train with "Magic" Mike Warner, an iconic figure in bartending history. Kylie has since been nominated for the title of Best Bartender of the Bay by Creative Loafing. In her limited free time one of her favorite activities is paddle boarding. Always keeping her eyes peeled she is eager to point out any curious wildlife passing by. Kylie also finds great enjoyment in painting, often using various marine species as her subjects. Looking to the future, Kylie plans to gain some field experience and then return to school for her Master's Degree with a specialization in sharks, her favorite animal. Recently moving to St. Thomas, she believes this is the perfect place for her adventures to continue.

Book your trip with Jeremy and Kylie, to hear many more of the great life experiences and adventures, we’re eager to share! Jeremy is also an expert story teller!


Breakfast

Traditional breakfast served with eggs your way, sausage, bacon and toast, english muffin, or bagel along with a side of pancakes or french toast 

Lox n’ Bagel Sandwich with cream cheese, fresh salmon lox, pickled onions, and capers  

Loaded Avocado Toast topped with smashed avocado, prosciutto, roasted grape tomatoes, and a poached egg topped with feta cheese 

Breakfast Burrito filled with eggs, chorizo, hash browns, fresh pico de gallo, guacamole, and a mexican blend of cheeses 

Creamy strawberry vanilla overnight oats with rolled oats, chia seeds, greek yogurt, honey, and topped with fresh berries  

Lunch

Spicy Shrimp Tacos stuffed with a garlic cilantro lime slaw drizzled with a garlic cilantro lime sauce and topped with cotija cheese 

Margarita Flatbread topped with tomatoes and fresh mozzarella and basil drizzled with balsamic glaze  

Greek Avocado and Chicken salad with onions, tomatoes, olives, feta, and homemade greek dressing 

Grilled Mahi Mahi on a bed of dressed greens with a side of roasted vegetables 

Shrimp ceviche with diced tomatoes, red onion, jalapeno, and mango served with tortilla chips

Grilled hamburger sliders with garlic parmesan fries and an arugula and parmesan salad  

Snacks

Fresh Catch stuffed mushrooms

Assorted cheese and meat board 

Baguettes topped with apple slices and blue cheese crumbles drizzled with honey

Spinach Artichoke dip served with warm pita bread 

Roasted Red Pepper and Garlic Hummus served with fresh vegetable sticks and warm pita bread 

Bacon wrapped scallop bites 

Dinner

Caribbean style fresh catch served with seasoned yellow rice and roasted vegetables 

Fresh catch lobster macaroni and cheese crusted in panko bread crumbs 

Filet Mignon served with garlic roasted potatoes and asparagus 

Baked citrus and honey glazed salmon with coconut rice 

Pan seared scallops over mushroom risotto 

Creamy grilled chicken pasta with mushrooms, spinach, and sundried tomatoes topped with parmesan cheese 

Sea Bass over truffle mashed potatoes served with sweet corn and broccolini 

Dessert

Chocolate lava cakes served with vanilla ice cream topped with fresh strawberries 

Creme Brulee 

Chocolate mousse with orange mascarpone whipped cream 

Fruit tart filled with a creamy custard and topped with an assortment of fresh fruit 

N
N
Rates are All Inclusive
Season 2 PAX 3 PAX 4 PAX 5 PAX 6 PAX
Summer 2020 $14,000 $15,000 $15,000 $15,000 $15,000
Winter 2020 to 2021 $14,000 $15,000 $15,000 $15,000 $15,000
Summer 2021 $14,000 $15,000 $15,000 $15,000 $15,000
Winter 2021 to 2022 $14,000 $15,000 $15,000 $15,000 $15,000

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
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 $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.

CHRISTMAS: Standard charter rates. Must end no later than Dec 26th
NEW YEARS: Flat Rate $21,000 Must begin no sooner than Dec 27th

X

Available

X

Booked

X

Hold

X

Unavailable

  • : Cat
  • : 26 Feet
  • : 4.3 Feet
  • : 6
  • : 2016
  • : Lagoon
  • : No
  • : No
  • : Onboard
  • : Jeremy Hansberger
  • : USA
  • : No
  • : 1262574
Accommodations
Cabins: 3
Queen: 3
Single Cabins: 1
Showers: 3
Wash Basins: 3
Heads: 3
Electric Heads: 3
Engine Details
-
Fuel Consumption: -
Cruising Speed: -
Max Speed: -
Details
Refit: -
Helipad: No
Jacuzzi: No
A/C: Full
Locations
Winter Area: Caribbean Virgin Islands
Summer Area: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards
Pick Up Locations
Pref. Pick-up: -
Other Pick-up: -


Amenities
Salon Tv/VCR: -
Salon Stereo: Yes
Sat Tv: -
# of Videos: -
# DVDs/Movies: No
# CD's: No
Camcorder: No
Books: No
Board Games: Yes
Sun Awning: No
Deck Shower: Yes
Bimini: Yes
Water Maker: -
Special Diets: Yes
Kosher: Inq
BBQ: Yes
# Dine In: 8
Minimum Age: Water safe
Generator: Yes
Inverter: Yes
Voltages: 110V
Water Maker: -
Water Cap: 184 Gallons
Ice Maker: No
Sailing Instructions: -
Internet Access: Onboard WIFI
Gay Charters: Yes
Nude: Inq
Hairdryers: -
# Port Hatches: Yes
Guests Smokes: On deck only
Crew Smokes: No
Pets Aboard: No
Pet Type: -
Guest Pets: No
Children Ok: Yes
Hammock: No
Windscoops: No
Water Sports
Dinghy size: 10'
Dinghy hp: 15HP
Dinghy # pax: 8
Water Skis Adult: No
Water Skis Kids: No
Jet Skis: No
Wave Runners: No
Kneeboard: No
Windsurfer: No
Snorkel Gear: 6
Tube: No
Scurfer: No
Wake Board: No
Kayaks 1 Pax: -
Kayaks (2 Pax): No
Floating Mats: Yes
Swim Platform: No
Boarding Ladder (Loc/Type): No
Sailing Dinghy: -
Beach Games: Yes
Fishing Gear: Yes
Gear Type: Basic Lures and Tackle
Rods: 1
General Diving Info
Certifications available:

-PADI crossover-translates preexisting dive certifications in other organizations to PADI
-Discover Scuba Diving- intro class to diving; gets people under water, with minimal invested time
-Open Water Diver- entry level cert
-Adventure/Advanced Open Water- continuing education and honing of skills
-Rescue Diver- emergency and stressful situation management
-Master Scuba Diver- expect level skills and understanding of recreation diving
-Divemaster-entry level to becoming a professional diver
-Assistant Instructor- learning to the techniques involved in teaching other people to dive

Specialties available but not limited to:

-Project AWARE (coral reef conservation and fish identification)
-Underwater Photography/Video- standard cameras with a focus on the GOPRO market
-Boat Diver- proper techniques and awareness when diving from a boat
-Dive Propulsion Vehicle_- underwater scooters
-Drift Diver- understanding how to safely dive in current
-Enriched Air Diver- the theory of Nitrox benefits/Cons
-Multilevel diver- understanding hydrostatic pressures effects on the body at varying depths
-Night Diver- how to safely dive after the sun goes done
-Peak Performance Buoyancy- learning how to achieve your perfect neutral buoyancy
-Underwater Navigator- building understanding and confidence navigating areas underwater
-Deep Diver- safety procedures and proactive procedures on deeper dives
-Wreck Diver- how to safely enjoy wrecks
-Search & Recovery Diver- skills in locating objects under water, Large or Small

Diving Costs information
-
Captain
Jeremy Hansberger
Nation: USA
License: USCG 100 Ton Master Captains License, STCW
Languages: English
Chef/First Mate
Kyli Knibloe
Nation: USA
License: STCW
MEET THE CREW - 2020/21 SEASON
Captain: Jeremy Hansberger
Chef/First Mate: Kyli Knibloe

Captain Jeremy was born in northern Ohio right on the Lake Erie shoreline in Sandusky, Ohio. His family owns multiple farms in the surrounding area. Growing up on the family farms, Jeremy spent a majority of his time outside either working the farms or entertaining himself with his 6 siblings camping, hunting, atvs, and trail running. After high school, Jeremy had 2 children and started a career in masonry, starting his own business at just 20 years of age. He found a passion for the water shortly thereafter, boating around and living on the Lake Erie islands (living 1 ½ years on Put-in-Bay, South Bass island, 2 winters ice fishing as a way to pass the time). He joined the US Army at 24, joining directly after the 9/11 events and attended NDSTC (Naval Dive Salvage Training Center, Panama City, Florida) beginning his professional life as an Army salvage diver on the waters of the northern Gulf of Mexico. He then finished as a medic with the Army. Upon completing his military service, he opted to move to the Florida Keys, which would eventually be where he calls home, spending almost 15 on the south Florida island chain. While in the Keys, he taught recreation scuba diving and operated charter vessels (dive boats, dolphin/snorkel catamarans, sunset cruises, and custom craft cocktail trips). He has also taught scuba on Maui, Hawaii and Curacao, acquiring over 5000 dives! He opted to try city life and was in management at a very large up and coming restaurant in Tampa, Florida. Realizing that he was island through and through, after two years in the city, he moved to St Thomas, VI to continue in his true field of passion.

USCG 100-ton Master Captain
PADI Specialty Instructor
Expert Spearfisherman

Chef Kylie was born and raised in Buffalo, New York, go Bills!! In the summer, she spent most of her time outside exploring the woods and swimming at the "beaches" of Lake Erie. During the winter, she stayed inside watching various ocean documentaries to escape the cold weather. It was during this time she discovered her passion for marine biology. Right out of high school she began her studies at the University at Buffalo, the first year went smoothly but something was missing, that something was the ocean. Kylie packed her car up with everything she could fit and made the 19-hour drive to Tampa, Florida. She immediately enrolled at the University of South Florida and continued her degree in Marine Biology which she graduated with in Fall 2020. Living on her own for the first time ever it was clear only knowing how to make scrambled eggs and box macaroni and cheese wasn't going to cut it. It took some time but Kylie is now a skilled, self-taught home chef with an array of recipes she loves to share with her friends. While going to school she also started bartending at a few of the local restaurants and had the opportunity to train with "Magic" Mike Warner, an iconic figure in bartending history. Kylie has since been nominated for the title of Best Bartender of the Bay by Creative Loafing. In her limited free time one of her favorite activities is paddle boarding. Always keeping her eyes peeled she is eager to point out any curious wildlife passing by. Kylie also finds great enjoyment in painting, often using various marine species as her subjects. Looking to the future, Kylie plans to gain some field experience and then return to school for her Master's Degree with a specialization in sharks, her favorite animal. Recently moving to St. Thomas, she believes this is the perfect place for her adventures to continue.

Book your trip with Jeremy and Kylie, to hear many more of the great life experiences and adventures, we’re eager to share! Jeremy is also an expert story teller!


Breakfast

Traditional breakfast served with eggs your way, sausage, bacon and toast, english muffin, or bagel along with a side of pancakes or french toast 

Lox n’ Bagel Sandwich with cream cheese, fresh salmon lox, pickled onions, and capers  

Loaded Avocado Toast topped with smashed avocado, prosciutto, roasted grape tomatoes, and a poached egg topped with feta cheese 

Breakfast Burrito filled with eggs, chorizo, hash browns, fresh pico de gallo, guacamole, and a mexican blend of cheeses 

Creamy strawberry vanilla overnight oats with rolled oats, chia seeds, greek yogurt, honey, and topped with fresh berries  

Lunch

Spicy Shrimp Tacos stuffed with a garlic cilantro lime slaw drizzled with a garlic cilantro lime sauce and topped with cotija cheese 

Margarita Flatbread topped with tomatoes and fresh mozzarella and basil drizzled with balsamic glaze  

Greek Avocado and Chicken salad with onions, tomatoes, olives, feta, and homemade greek dressing 

Grilled Mahi Mahi on a bed of dressed greens with a side of roasted vegetables 

Shrimp ceviche with diced tomatoes, red onion, jalapeno, and mango served with tortilla chips

Grilled hamburger sliders with garlic parmesan fries and an arugula and parmesan salad  

Snacks

Fresh Catch stuffed mushrooms

Assorted cheese and meat board 

Baguettes topped with apple slices and blue cheese crumbles drizzled with honey

Spinach Artichoke dip served with warm pita bread 

Roasted Red Pepper and Garlic Hummus served with fresh vegetable sticks and warm pita bread 

Bacon wrapped scallop bites 

Dinner

Caribbean style fresh catch served with seasoned yellow rice and roasted vegetables 

Fresh catch lobster macaroni and cheese crusted in panko bread crumbs 

Filet Mignon served with garlic roasted potatoes and asparagus 

Baked citrus and honey glazed salmon with coconut rice 

Pan seared scallops over mushroom risotto 

Creamy grilled chicken pasta with mushrooms, spinach, and sundried tomatoes topped with parmesan cheese 

Sea Bass over truffle mashed potatoes served with sweet corn and broccolini 

Dessert

Chocolate lava cakes served with vanilla ice cream topped with fresh strawberries 

Creme Brulee 

Chocolate mousse with orange mascarpone whipped cream 

Fruit tart filled with a creamy custard and topped with an assortment of fresh fruit 

N
N
Rates are All Inclusive
Season 2 PAX 3 PAX 4 PAX 5 PAX 6 PAX
Summer 2020 $14,000 $15,000 $15,000 $15,000 $15,000
Winter 2020 to 2021 $14,000 $15,000 $15,000 $15,000 $15,000
Summer 2021 $14,000 $15,000 $15,000 $15,000 $15,000
Winter 2021 to 2022 $14,000 $15,000 $15,000 $15,000 $15,000

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
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 $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.

CHRISTMAS: Standard charter rates. Must end no later than Dec 26th
NEW YEARS: Flat Rate $21,000 Must begin no sooner than Dec 27th
CONTACT US