MEMENTO AMORI
Memento Amori (latin for “Remember to Live”) is a 2023 Bali 4.8, fully outfitted with 4 queens and 1 bunk guest cabins and 5 heads in a 48 footer, a full kitchen (galley), full sized refrigerator, solid for deck with large seating area & lounge deck, a very accommodating fly bridge with table & lounge area, and the huge tilt and turn rear wall of the saloon opening the full area for unique experience. Bali’s style and livability is unmatched by any other 48 foot catamaran. She is sure to please and bring guests back again and again! TOYS: 2 Stand Up Paddle Boards, 1 Large 18.9ft x6.8 Floating Mat, Snorkeling Gear, Fishing Gear
4 Queens, 1 Bunk Cabin
| Accommodations | |
|---|---|
| Cabins: | 5 |
| Queen: | 4 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Electric Heads: | 4 |
| Engine Details | |
|---|---|
| Twin Yanmar 57HP engines 13.5kw Genset Ray Marine Electronics | |
| Fuel Consumption: | - |
| Cruising Speed: | 8 |
| Max Speed: | 11US Gall/Hr |
| Details | |
|---|---|
| Type: | Cat |
| Beam: | 26 Feet |
| Draft: | 5 Feet |
| Pax: | 10 |
| YearBuilt: | 2023 |
| Builder: | Bali Catamarans |
| Engines: | Twin Yanmar 57HP engines 13.5kw Genset Ray Marine Electronics |
| JetSkis: | No |
| Flag: | USA |
| SatTv: | No |
| RegNum: | 1333096 |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
| Summer Area: | Caribbean Windwards, Caribbean Virgin Islands (US) |
| 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: | No |
| Deck Shower: | Yes |
| Water Maker: | Yes |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | Yes |
| Minimum Age: | Water Safe |
| Inverter: | Yes |
| Voltages: | 110v |
| Water Maker: | Yes |
| Ice Maker: | Yes |
| Sailing Instructions: | No |
| Internet Access: | Onboard WIFI |
| Hairdryers: | Yes |
| Guests Smokes: | Sugar Scoops only |
| Crew Smokes: | Inq |
| Pets Aboard: | No |
| Hammock: | No |
| Water Sports | |
|---|---|
| Dinghy size: | 13ft Zar Mini |
| Dinghy hp: | 30 |
| Water Skis Adult: | No |
| Water Skis Kids: | No |
| Jet Skis: | No |
| Kneeboard: | No |
| Windsurfer: | No |
| Snorkel Gear: | Yes |
| Tube: | 2 |
| Scurfer: | No |
| Wake Board: | No |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | No |
| Floating Mats: | Yes |
| Swim Platform: | Scoop Steps |
| Boarding Ladder (Loc/Type): | Stern Sugar Scoops |
| Sailing Dinghy: | No |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | 1 Trolling |
| Rods: | 1 |
Captain Adriana was born and raised in Puerto Rico. She grew up in and out of the water but has always had the privilege of being on boats most of her life. Her love for sailing developed in her 20’s when her dad bought his first cruising sailboat. This lead to her being able to explore some of the most exotic sailing destinations in the Caribbean. Previous to her sailing to these exotic destinations she went to college in Florida where she got a her BBA degree and also where she met Chef Justin. During her time in Florida she also worked in the service industry where she was able to fine tune her passion for entertaining. Coming from this background she was able to combine her love of the water and hosting into the perfect career for her being a charter captain. She is a very determined young woman making her way in this industry which is thanks to being such a hard worker.
Captain Adriana and Chef Justin met during her time in Florida while she was in college back in 2018. When they first met they had an instant connection they both bonded over their love of the ocean and good food. Justin knew that Adriana was going to set sail very soon after she graduated so they remained friends for over 3 years. Adriana was always telling him come join her in her sailing adventures and he finally did in 2022. Where they rekindled their relationship and decided to pursue the sailing charter career in the Caribbean together.
Chef Justin
I grew up near the Intercostal Waterways of Atlantic Beach, Florida. A lot of my childhood was spent at the beach; water sport activities, BBQ’s and organized sports. The community I was raised around utilized its coast through the commerce of tourism and recreation for locals. Sports were a big part of my life as an only childhood; baseball, American football, fútbol and golf were very popular. Finding my own path in my teenage years I fell in love with surfing and began competitions in my early 20’s. Surfing broadened my horizons for travel and the urge to see more.
My culinary background started as far back as I can remember on school holiday saying at my grandmothers house in Pascagoula, Mississippi. Masking biscuits from scratch and banana pudding. As a child I remember being so curious how a bunch of different ingredients can supply smiles and comfort in other peoples lives. I carry that in my cooking, creating dishes that not only provide sustenance but joy and curiosity. Food has always been my glue to relationships. I’ve gotten to travel through Europe, Central and South America, as well as the Caribbean eating and cooking along the way. Cooking has opened more doors than I could have ever imagined. Professionally I have acquired over ten years creating menus, managing operations and cooking in restaurants publicly and providing service for private events. I often find myself cooking comfort foods, French, and Italian techniques infused with a creole flair.
Memento Amori will be taking me into my second year as a watch chef. I was drawn to this lifestyle by wanting to share with others the things I enjoy most in life. Those being: being out on the water and getting a taste of what living really is and being able to enjoy it with my partner with whom I share the passion of traveling, navigating & good food. Being on the water with my partner brings out the best in us and challenges us to improve and stay creative . Letting weather decide which course to take and utilizing a team to accomplish the goal at hand. Food for me always brought people together, I am happy to be able to share that gift.
Another passion of mine is wood working and carpentry as well as custom home building. Everything from laying foundations to finish trim work. Some of these projects of historical value and architectural mimicking in reference to photos and records of one hundred plus years old. Being on the boat allows me to utilize these skills and remain creative in problem solving as well as repairs. Activities that I enjoy in my free time fishing, kayaking, and meditation. Whenever I get the opportunity you can find me surfing and or creating art. I usually carry art supplies with me and a paperback novel. When in doubt you can most likely find me making some food in the kitchen.
Breakfast:
-
French Toast: sweet cinnamon egg-toast/fruit compote/dollop of whipped cream
-
Lox and Bagel: nova smoked salmon/open face bagel/dill and chive cream cheese/tomatoes/capers/raw onions
-
Vegetable and Cheese Quiche: local cheese/egg/heirloom tomato/baby spinach/pie crust
-
Biscuits and Gravy: cracked pepper biscuits/country style sausage gravy/avocado/pepper jelly
-
TexMex Breakfast Burrito: eggs/salsa/avocado/beans/rice
-
Monte Cristo: French toast sandwich/ham/swiss cheese/side of jam
-
Local Catch Benedict: English muffin or fresh biscuit/available seafood/lightly poached egg/hollandaise sauce
Lunch:
-
Flatbread Margherita Pizza: mozzarella/tomato sauce/basil/oil/oven baked flatbread
-
BBQ Bacon Cheese Burger: brioche bun/8 oz. patty/non-meat option available/tomato/aioli/choice of cheese/field greens
-
Club Sandwich: country ham/smoked turkey/bacon/sourdough/lettuce/tomato/onion
-
Tuna Steak Sandwich: ciabatta bread/lightly seared tuna steak/roasted red pepper aioli/onion marmalade/field greens
-
Chicken Caesar Salad: chicken options: blackened,garlic,roasted/caesar dressing/croutons/parmesan cheese
-
Skirt Steak Gorgonzola Taco: corn tortilla/melted gorgonzola/pan seared skirt steak/shredded cabbage/red wine demi/side of yellow rice and black beans
-
Fish and Chips: golden beer battered fish/tartar/hand cut french fries
-
Savory Quiche: thin beef steak/smoked cheese/pan seared potatoes/spinach
Appetizers:
-
Charcuterie Board: local meats/cheeses/preserves/artisan bread
-
Conch Ceviche
-
Fish Cakes: on a bed of field greens/tangy sauce atop
-
Bahamian Conch Fritters: lightly fried hush puppy style/ creamy dipping sauce
-
Chips and Salsa: pico de gallo/heirloom tomatoes/side of fresh guacamole
-
Baked Brie and Baguette jams/compotes
-
Filet and Pomme Frites: filet mignon/pomme frites/cracked peppercorn deglaze
-
Sweet Ginger Chicken and Vegetable Stir fry.
-
Lobster Mac N’ Cheese: fresh lobster clusters/pasta shells/mornay sauce
-
Creamy Pesto: gnocchi/ fresh pesto cream sauce/grated parmesan
-
Caribbean Fish: pan seared white fish/cajun spice rub/jasmine rice/steamed vegetables
-
Surf and Turf: 6 oz ny strip/garlic butter lobster tail/boursin cheese whipped mashed potatoes
-
Beef Stroganoff: fresh egg noodle/shredded scotch filet/cream sauce/jam
Dinner:
-
Filet and Pomme Frites: filet mignon/pomme frites/cracked peppercorn deglaze
-
Sweet Ginger Chicken and Vegetable Stir fry.
-
Lobster Mac N’ Cheese: fresh lobster clusters/pasta shells/mornay sauce
-
Creamy Pesto: gnocchi/ fresh pesto cream sauce/grated parmesan
-
Caribbean Fish: pan seared white fish/cajun spice rub/jasmine rice/steamed vegetables
-
Surf and Turf: 6 oz ny strip/garlic butter lobster tail/boursin cheese whipped mashed potatoes
-
Beef Stroganoff: fresh egg noodle/shredded scotch filet/cream sauce/jam
Desserts:
-
Tiramisu
-
Passion Fruit Crème Brûlée: classic crème/passion fruit essence
-
Cast Iron Bread Pudding: spanish style bread pudding served in cast iron
-
Strawberry ShortCake: fresh whip cream dollop over sweet biscuit/strawberry glaze/fresh whip cream
-
Chocolate Chip Cookies
-
Key Lime Pie or Mousse Tart: small pie shell filled with either key lime or chocolate mousse/topped whip cream.
10% will be discounted from the standard charter rate for charters started and completed between 11/18/23 and 12/17/23 – including Thanksgiving charters. The charter must be booked after 10/03/23, have a minimum of 5 nights and cannot be in conjunction with any other specials for the discount to apply.
BRAND NEW Bali 4.8 available for ALL INCLUSIVE charters. Sleeps up to 10 people-5 cabins-Ideal for Families
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX | 9 PAX | 10 PAX |
|---|---|---|---|---|---|---|---|---|---|
| Summer 2023 | $22,000 | $22,500 | $23,000 | $23,500 | $24,000 | $24,500 | $25,000 | $25,500 | $26,000 |
| Winter 2023 to 2024 | $22,000 | $22,500 | $23,000 | $23,500 | $24,000 | $24,500 | $25,000 | $25,500 | $26,000 |
| Summer 2024 | $22,000 | $22,500 | $23,000 | $23,500 | $24,000 | $24,500 | $25,000 | $25,500 | $26,000 |
| Winter 2024 to 2025 | $22,000 | $22,500 | $23,000 | $23,500 | $24,000 | $24,500 | $25,000 | $25,500 | $26,000 |
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
HOLIDAY SPECIAL: Christmas charters are offered at the standard seasonal rate. This special cannot be combined with other offers.
BVI COMPLIANCE FOR THE 2023/2024 SEASON:
Cruising Grounds: British Virgin Islands & U.S. Virgin Islands
Pick Up/Drop Off: St. Thomas or Tortola
Yacht: BVI-Based
Crew: Permanent Annual Work Permits
BVI Customs & Cruising Permit Fees: Included
HALF-BOARD OPTION:
7 nights ($150 off per person) - Includes 7 breakfasts, 4 lunches & 3 dinners aboard - with all other meals to be taken ashore at client expense
2@$21,700 | 3@$22,050 | 4@$22,400 | 5@$22,750 | 6@$23,100 | 7@$23,450 | 8@$23,800 | 9@$24,150 | 10@$24,500
LOCAL-FARE OPTION:
7 nights ($75 off per person) - Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
2@$21,850 | 3@$22,275 | 4@$22,700 | 5@$23,125 | 6@$23,550 | 7@$23,975 | 8@$24,400 | 9@$24,825 | 10@$25,250
Minimum 5 nights.
SLEEP ABOARD: Available for half of the daily rate. Includes boarding after 4pm, snacks, welcome cocktails & continental breakfast. Dinner ashore is additional. Select option upon booking. EXCLUDES: Christmas and New Year's weeks.
CHRISTMAS/NEW YEARS: 7 night minimum
CHRISTMAS 2023: 1-10 guests @$30,000, Christmas must end no later than 12/26
NEW YEARS 2023: 1-10 guests @ $32,000 - Already Booked.
** Must have a 48 hour turn between Christmas and New Year's Charters **
**SEE BROKER NOTES FOR MORE INFORMATION - WAIVER REQUIRED IN ADDITION TO CONTRACT**
Copy link below & paste into browser to submit waiver:
https://bit.ly/cyawaiver
X
Available
X
Booked
X
Hold
X
Unavailable
- : Cat
- : 26 Feet
- : 5 Feet
- : 10
- : 2023
- : Bali Catamarans
- : 8
- : 11
- : Twin Yanmar 57HP engines 13.5kw Genset Ray Marine Electronics
- : No
- : No
- : Yacht offers Rendezvous Diving only
- : Adriana Vega
- : USA
- : No
- : 1333096
| Accommodations | |
|---|---|
| Cabins: | 5 |
| Queen: | 4 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Wash Basins: | - |
| Heads: | 4 |
| Electric Heads: | 4 |
| Engine Details | |
|---|---|
| Twin Yanmar 57HP engines 13.5kw Genset Ray Marine Electronics | |
| Fuel Consumption: | - |
| Cruising Speed: | 8 |
| Max Speed: | 11US Gall/Hr |
| Details | |
|---|---|
| Refit: | - |
| Helipad: | No |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
| Summer Area: | Caribbean Windwards, Caribbean Virgin Islands (US) |
| 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: | No |
| Sun Awning: | No |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Water Maker: | Yes |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | Yes |
| # Dine In: | 8 |
| Minimum Age: | Water Safe |
| Generator: | 13.5kw Genset |
| Inverter: | Yes |
| Voltages: | 110v |
| Water Maker: | Yes |
| Water Cap: | - |
| Ice Maker: | Yes |
| Sailing Instructions: | No |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Inq |
| Nude: | Inq |
| Hairdryers: | Yes |
| # Port Hatches: | - |
| Guests Smokes: | Sugar Scoops only |
| Crew Smokes: | Inq |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | No |
| Children Ok: | Yes |
| Hammock: | No |
| Windscoops: | - |
| Water Sports | |
|---|---|
| Dinghy size: | 13ft Zar Mini |
| Dinghy hp: | 30 |
| Dinghy # pax: | 8 |
| Water Skis Adult: | No |
| Water Skis Kids: | No |
| Jet Skis: | No |
| Wave Runners: | No |
| Kneeboard: | No |
| Windsurfer: | No |
| Snorkel Gear: | Yes |
| Tube: | 2 |
| Scurfer: | No |
| Wake Board: | No |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | No |
| Floating Mats: | Yes |
| Swim Platform: | Scoop Steps |
| Boarding Ladder (Loc/Type): | Stern Sugar Scoops |
| Sailing Dinghy: | No |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | 1 Trolling |
| Rods: | 1 |
Captain Adriana was born and raised in Puerto Rico. She grew up in and out of the water but has always had the privilege of being on boats most of her life. Her love for sailing developed in her 20’s when her dad bought his first cruising sailboat. This lead to her being able to explore some of the most exotic sailing destinations in the Caribbean. Previous to her sailing to these exotic destinations she went to college in Florida where she got a her BBA degree and also where she met Chef Justin. During her time in Florida she also worked in the service industry where she was able to fine tune her passion for entertaining. Coming from this background she was able to combine her love of the water and hosting into the perfect career for her being a charter captain. She is a very determined young woman making her way in this industry which is thanks to being such a hard worker.
Captain Adriana and Chef Justin met during her time in Florida while she was in college back in 2018. When they first met they had an instant connection they both bonded over their love of the ocean and good food. Justin knew that Adriana was going to set sail very soon after she graduated so they remained friends for over 3 years. Adriana was always telling him come join her in her sailing adventures and he finally did in 2022. Where they rekindled their relationship and decided to pursue the sailing charter career in the Caribbean together.
Chef Justin
I grew up near the Intercostal Waterways of Atlantic Beach, Florida. A lot of my childhood was spent at the beach; water sport activities, BBQ’s and organized sports. The community I was raised around utilized its coast through the commerce of tourism and recreation for locals. Sports were a big part of my life as an only childhood; baseball, American football, fútbol and golf were very popular. Finding my own path in my teenage years I fell in love with surfing and began competitions in my early 20’s. Surfing broadened my horizons for travel and the urge to see more.
My culinary background started as far back as I can remember on school holiday saying at my grandmothers house in Pascagoula, Mississippi. Masking biscuits from scratch and banana pudding. As a child I remember being so curious how a bunch of different ingredients can supply smiles and comfort in other peoples lives. I carry that in my cooking, creating dishes that not only provide sustenance but joy and curiosity. Food has always been my glue to relationships. I’ve gotten to travel through Europe, Central and South America, as well as the Caribbean eating and cooking along the way. Cooking has opened more doors than I could have ever imagined. Professionally I have acquired over ten years creating menus, managing operations and cooking in restaurants publicly and providing service for private events. I often find myself cooking comfort foods, French, and Italian techniques infused with a creole flair.
Memento Amori will be taking me into my second year as a watch chef. I was drawn to this lifestyle by wanting to share with others the things I enjoy most in life. Those being: being out on the water and getting a taste of what living really is and being able to enjoy it with my partner with whom I share the passion of traveling, navigating & good food. Being on the water with my partner brings out the best in us and challenges us to improve and stay creative . Letting weather decide which course to take and utilizing a team to accomplish the goal at hand. Food for me always brought people together, I am happy to be able to share that gift.
Another passion of mine is wood working and carpentry as well as custom home building. Everything from laying foundations to finish trim work. Some of these projects of historical value and architectural mimicking in reference to photos and records of one hundred plus years old. Being on the boat allows me to utilize these skills and remain creative in problem solving as well as repairs. Activities that I enjoy in my free time fishing, kayaking, and meditation. Whenever I get the opportunity you can find me surfing and or creating art. I usually carry art supplies with me and a paperback novel. When in doubt you can most likely find me making some food in the kitchen.
Breakfast:
-
French Toast: sweet cinnamon egg-toast/fruit compote/dollop of whipped cream
-
Lox and Bagel: nova smoked salmon/open face bagel/dill and chive cream cheese/tomatoes/capers/raw onions
-
Vegetable and Cheese Quiche: local cheese/egg/heirloom tomato/baby spinach/pie crust
-
Biscuits and Gravy: cracked pepper biscuits/country style sausage gravy/avocado/pepper jelly
-
TexMex Breakfast Burrito: eggs/salsa/avocado/beans/rice
-
Monte Cristo: French toast sandwich/ham/swiss cheese/side of jam
-
Local Catch Benedict: English muffin or fresh biscuit/available seafood/lightly poached egg/hollandaise sauce
Lunch:
-
Flatbread Margherita Pizza: mozzarella/tomato sauce/basil/oil/oven baked flatbread
-
BBQ Bacon Cheese Burger: brioche bun/8 oz. patty/non-meat option available/tomato/aioli/choice of cheese/field greens
-
Club Sandwich: country ham/smoked turkey/bacon/sourdough/lettuce/tomato/onion
-
Tuna Steak Sandwich: ciabatta bread/lightly seared tuna steak/roasted red pepper aioli/onion marmalade/field greens
-
Chicken Caesar Salad: chicken options: blackened,garlic,roasted/caesar dressing/croutons/parmesan cheese
-
Skirt Steak Gorgonzola Taco: corn tortilla/melted gorgonzola/pan seared skirt steak/shredded cabbage/red wine demi/side of yellow rice and black beans
-
Fish and Chips: golden beer battered fish/tartar/hand cut french fries
-
Savory Quiche: thin beef steak/smoked cheese/pan seared potatoes/spinach
Appetizers:
-
Charcuterie Board: local meats/cheeses/preserves/artisan bread
-
Conch Ceviche
-
Fish Cakes: on a bed of field greens/tangy sauce atop
-
Bahamian Conch Fritters: lightly fried hush puppy style/ creamy dipping sauce
-
Chips and Salsa: pico de gallo/heirloom tomatoes/side of fresh guacamole
-
Baked Brie and Baguette jams/compotes
-
Filet and Pomme Frites: filet mignon/pomme frites/cracked peppercorn deglaze
-
Sweet Ginger Chicken and Vegetable Stir fry.
-
Lobster Mac N’ Cheese: fresh lobster clusters/pasta shells/mornay sauce
-
Creamy Pesto: gnocchi/ fresh pesto cream sauce/grated parmesan
-
Caribbean Fish: pan seared white fish/cajun spice rub/jasmine rice/steamed vegetables
-
Surf and Turf: 6 oz ny strip/garlic butter lobster tail/boursin cheese whipped mashed potatoes
-
Beef Stroganoff: fresh egg noodle/shredded scotch filet/cream sauce/jam
Dinner:
-
Filet and Pomme Frites: filet mignon/pomme frites/cracked peppercorn deglaze
-
Sweet Ginger Chicken and Vegetable Stir fry.
-
Lobster Mac N’ Cheese: fresh lobster clusters/pasta shells/mornay sauce
-
Creamy Pesto: gnocchi/ fresh pesto cream sauce/grated parmesan
-
Caribbean Fish: pan seared white fish/cajun spice rub/jasmine rice/steamed vegetables
-
Surf and Turf: 6 oz ny strip/garlic butter lobster tail/boursin cheese whipped mashed potatoes
-
Beef Stroganoff: fresh egg noodle/shredded scotch filet/cream sauce/jam
Desserts:
-
Tiramisu
-
Passion Fruit Crème Brûlée: classic crème/passion fruit essence
-
Cast Iron Bread Pudding: spanish style bread pudding served in cast iron
-
Strawberry ShortCake: fresh whip cream dollop over sweet biscuit/strawberry glaze/fresh whip cream
-
Chocolate Chip Cookies
-
Key Lime Pie or Mousse Tart: small pie shell filled with either key lime or chocolate mousse/topped whip cream.
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX | 9 PAX | 10 PAX |
|---|---|---|---|---|---|---|---|---|---|
| Summer 2023 | $22,000 | $22,500 | $23,000 | $23,500 | $24,000 | $24,500 | $25,000 | $25,500 | $26,000 |
| Winter 2023 to 2024 | $22,000 | $22,500 | $23,000 | $23,500 | $24,000 | $24,500 | $25,000 | $25,500 | $26,000 |
| Summer 2024 | $22,000 | $22,500 | $23,000 | $23,500 | $24,000 | $24,500 | $25,000 | $25,500 | $26,000 |
| Winter 2024 to 2025 | $22,000 | $22,500 | $23,000 | $23,500 | $24,000 | $24,500 | $25,000 | $25,500 | $26,000 |
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
HOLIDAY SPECIAL: Christmas charters are offered at the standard seasonal rate. This special cannot be combined with other offers.
<font color="#e36532"> BVI COMPLIANCE FOR THE 2023/2024 SEASON:
Cruising Grounds: British Virgin Islands & U.S. Virgin Islands
Pick Up/Drop Off: St. Thomas or Tortola
Yacht: BVI-Based
Crew: Permanent Annual Work Permits
BVI Customs & Cruising Permit Fees: Included </font>
HALF-BOARD OPTION:
7 nights ($150 off per person) - Includes 7 breakfasts, 4 lunches & 3 dinners aboard - with all other meals to be taken ashore at client expense
2@$21,700 | 3@$22,050 | 4@$22,400 | 5@$22,750 | 6@$23,100 | 7@$23,450 | 8@$23,800 | 9@$24,150 | 10@$24,500
LOCAL-FARE OPTION:
7 nights ($75 off per person) - Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
2@$21,850 | 3@$22,275 | 4@$22,700 | 5@$23,125 | 6@$23,550 | 7@$23,975 | 8@$24,400 | 9@$24,825 | 10@$25,250
Minimum 5 nights.
SLEEP ABOARD: Available for half of the daily rate. Includes boarding after 4pm, snacks, welcome cocktails & continental breakfast. Dinner ashore is additional. Select option upon booking. EXCLUDES: Christmas and New Year's weeks.
CHRISTMAS/NEW YEARS: 7 night minimum
CHRISTMAS 2023: 1-10 guests @$30,000, Christmas must end no later than 12/26
NEW YEARS 2023: 1-10 guests @ $32,000 - Already Booked.
** Must have a 48 hour turn between Christmas and New Year's Charters **
**SEE BROKER NOTES FOR MORE INFORMATION - WAIVER REQUIRED IN ADDITION TO CONTRACT**
Copy link below & paste into browser to submit waiver:
https://bit.ly/cyawaiver
