MISS ELIZABETH
$17,199 - $20,199 / WEEK
Miss Elizabeth Yacht Charter
Welcome aboard Miss Elizabeth, where your luxury escape becomes an unforgettable adventure! Whether you envision soaking up the sun with a good book and a refreshing piña colada in hand or strolling along pristine white-sand beaches with turquoise waves lapping at your feet, Miss Elizabeth promises a bespoke experience filled with relaxation, exploration, and impeccable service. With over 15 years of experience navigating these breathtaking islands, our crew is passionate about sharing their insider knowledge and love for this tropical paradise. Step aboard and see firsthand how our expertise transforms your getaway into something truly exceptional.
Spacious Staterooms and Luxurious Comfort
Miss Elizabeth offers three beautifully appointed staterooms, each designed to provide the perfect balance of elegance and comfort. Each stateroom features a private en suite head with a combination shower, ensuring you enjoy your privacy and convenience throughout your journey.
The two aft staterooms boast inviting queen-sized beds, ideal for restful nights after days spent exploring. The forward stateroom presents a unique sleeping arrangement—its bed measures 58 inches at the widest point and tapers to 43 inches, offering a size larger than a standard double but slightly more intimate than a queen. Each bed is topped with plush 3-inch memory foam for a cloud-like sleep, ensuring you wake up rejuvenated and ready to embrace another day in paradise.
The Ultimate Onboard Experience
From the moment you step onto Miss Elizabeth, you’ll feel enveloped in a sense of luxury and ease. Imagine basking in the warm Caribbean sun on the deck, a cool sea breeze brushing your skin, and the rhythmic sound of the waves creating a soothing soundtrack to your day. Whether you’re savoring freshly prepared island-inspired meals or enjoying a sunset toast with your favorite cocktail, every detail is thoughtfully curated to enhance your experience.
For those craving adventure, our experienced crew is eager to guide you through some of the most stunning destinations the islands have to offer. Dive into crystal-clear waters, stroll along secluded beaches, or simply take in the breathtaking views from the comfort of the yacht. Each moment aboard Miss Elizabeth is designed to delight your senses and create lasting memories.
An Invitation to Unparalleled Paradise
Your dream vacation is closer than you think. With its luxurious staterooms, inviting ambiance, and an experienced crew ready to exceed your expectations, Miss Elizabeth is the perfect backdrop for your next extraordinary escape. Whether you seek relaxation, adventure, or a perfect blend of both, this yacht offers everything you need for a truly exceptional journey.
Secure your spot today for the vacation of a lifetime!
Three staterooms with en suite head and combination shower. The two aft staterooms have queen sized beds while the forward stateroom bed measures 58 inches on one end and tapers to 43 inches at the other (not quite a queen but larger than a double). All beds have 3 inch memory foam toppers.
BUILT/REFIT
YEAR
2019 with continuous updates
YACHT
LENGTH
56 Ft
NUMBER OF
CABINS
3
NUMBER OF
GUESTS
6
TOTAL
CREW
2
CHARGES
FROM
$17,199
| Accommodations | |
|---|---|
| Cabins: | 3 |
| Queen: | 2 |
| Single Cabins: | 1 |
| Showers: | 3 |
| Electric Heads: | 3 |
| Engine Details | |
|---|---|
| Two main engines are Yanmar, 72 hp. Generator is a 13kw Onan | |
| Fuel Consumption: | - |
| Cruising Speed: | 8-9 kts |
| Max Speed: | - |
| Details | |
|---|---|
| Type: | Cat |
| Beam: | 27.5 Feet |
| Draft: | 4.5 Feet |
| Pax: | 6 |
| Refit: | 2019 with continuous updates |
| YearBuilt: | 2001 |
| Builder: | Fountaine Pajot |
| Engines: | Two main engines are Yanmar, 72 hp. Generator is a 13kw Onan |
| Flag: | USA |
| SatTv: | No |
| RegNum: | 1220917 |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
| Summer Area: | Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | - |
| Camcorder: | - |
| Books: | - |
| Board Games: | Yes |
| Deck Shower: | Yes |
| Water Maker: | yes |
| Special Diets: | Yes |
| Kosher: | No |
| BBQ: | Yes |
| Minimum Age: | 5 |
| Inverter: | yes |
| Voltages: | 220/110 |
| Water Maker: | yes |
| Ice Maker: | Yes |
| Sailing Instructions: | no |
| Internet Access: | Onboard WIFI |
| Hairdryers: | No |
| Guests Smokes: | yes cockpit |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Hammock: | Yes |
| Water Sports | |
|---|---|
| Dinghy size: | 16 FT |
| Dinghy hp: | 70 |
| Water Skis Adult: | No |
| Water Skis Kids: | No |
| Jet Skis: | - |
| Kneeboard: | No |
| Windsurfer: | - |
| Snorkel Gear: | 10 |
| Tube: | No |
| Scurfer: | - |
| Wake Board: | No |
| Kayaks 1 Pax: | 1 |
| Kayaks (2 Pax): | 1 |
| Floating Mats: | No |
| Swim Platform: | yes |
| Boarding Ladder (Loc/Type): | scoop |
| Sailing Dinghy: | no |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | - |
Captain
Jason Stone
Nation: US
Born: 1982
License: USCG 50 Ton, PADI Dive Instructor
Languages: English, Spanish
Years Sailing: 45
Mate/Chef
Katie
Nation: US
Born: 1998
Years Sailing: 30
Captain: Jason Stone
Jason grew up in Texas City, raised on video games, not yet knowing the opportunities that awaited out at sea. He eventually took a leap and joined the Army for four years. Then after working as an oil refinery operator for another five years, Jason was determined to find a way to escape the rat race. On a whim, he flew to Romania for lasik eye surgery and with the money saved, he booked a train to Greece and took a two week sailing course. Instantly, Jason fell in love with the lifestyle and quickly bought his own boat which he has been cruising on for the past 10 years.
With now over 60,000 miles of Caribbean island hopping experience, 10 Gulf of Mexico crossings, 2 trans-Atlantic crossings, Jason is always eager to share this world with others. A natural teacher and expert “Coconut Husker”, guests are easily entertained and welcomed to have as much of a hands-on, interactive sailing experience as they like. Jason also takes his knack for entertaining from behind the helm, to beneath the hull. As a PADI Dive Instructor an avid deep sea and spearfishing enthusiast, there’s so much to see and and new activities to try with his guidance. There’s nothing more rewarding than enjoying your own fresh catch, and learning the Captain’s famous Smoked Fish recipe!
The Exumas in the Bahamas have consistently been Jason’s favorite, especially for chartering. He loves how the winds are plentiful, but the choppy seas are minimal as the waterways are blocked by the barrier reef islands. Simultaneously, these reef islands offer so much within a small region that is smooth to navigate. Constantly exploring new places, Jason and Katie spend 6 months chartering to fund 6 months of getting further around the world in their monohull, Windy. Presently in Pacific Mexico, their next leg is Tahiti via Hawaii!
Chef/ Mate: Katie O’Hara
Katie was raised in northern Idaho spending her winters skiing and summers swimming and sailing on lake Coeur d’Alene. Because her dad grew up in Hawaii, she enjoyed extended family vacations there from a young age, giving her an even stronger love of the ocean and waves. Healthy eating was always a huge part of her childhood and way of life. From a young age she fondly remembers having a large vegetable garden and fresh eggs from their family’s chickens, learning the delights of farm-to-table dining.
Before she could even reach the sink or stove, Katie loved pulling up a chair to help with meal preparation. She was taught all about cooking primarily by her father with an emphasis on fresh, healthy, quality food. Her earliest jobs were also centered around the kitchen training under various chefs. Once Katie started to travel, she found that she could combine her culinary experience with her passion for sailing.
As a yacht chef for the past three years, Katie has had some of her most memorable experiences in both Greece and Croatia, where she was in awe of the outstanding produce found in the Balkan region. She looks forward to this next chapter in the Bahamas on Miss Elizabeth where she can feature the local seafood with some Mediterranean twists!
Jason grew up in Texas City, raised on video games, not yet knowing the opportunities that awaited out at sea. He eventually took a leap and joined the Army for four years. Then after working as an oil refinery operator for another five years, Jason was determined to find a way to escape the rat race. On a whim, he flew to Romania for lasik eye surgery and with the money saved, he booked a train to Greece and took a two week sailing course. Instantly, Jason fell in love with the lifestyle and quickly bought his own boat which he has been cruising on for the past 10 years.
With now over 60,000 miles of Caribbean island hopping experience, 10 Gulf of Mexico crossings, 2 trans-Atlantic crossings, Jason is always eager to share this world with others. A natural teacher and expert “Coconut Husker”, guests are easily entertained and welcomed to have as much of a hands-on, interactive sailing experience as they like. Jason also takes his knack for entertaining from behind the helm, to beneath the hull. As a PADI Dive Instructor an avid deep sea and spearfishing enthusiast, there’s so much to see and and new activities to try with his guidance. There’s nothing more rewarding than enjoying your own fresh catch, and learning the Captain’s famous Smoked Fish recipe!
The Exumas in the Bahamas have consistently been Jason’s favorite, especially for chartering. He loves how the winds are plentiful, but the choppy seas are minimal as the waterways are blocked by the barrier reef islands. Simultaneously, these reef islands offer so much within a small region that is smooth to navigate. Constantly exploring new places, Jason and Katie spend 6 months chartering to fund 6 months of getting further around the world in their monohull, Windy. Presently in Pacific Mexico, their next leg is Tahiti via Hawaii!
Chef/ Mate: Katie O’Hara
Katie was raised in northern Idaho spending her winters skiing and summers swimming and sailing on lake Coeur d’Alene. Because her dad grew up in Hawaii, she enjoyed extended family vacations there from a young age, giving her an even stronger love of the ocean and waves. Healthy eating was always a huge part of her childhood and way of life. From a young age she fondly remembers having a large vegetable garden and fresh eggs from their family’s chickens, learning the delights of farm-to-table dining.
Before she could even reach the sink or stove, Katie loved pulling up a chair to help with meal preparation. She was taught all about cooking primarily by her father with an emphasis on fresh, healthy, quality food. Her earliest jobs were also centered around the kitchen training under various chefs. Once Katie started to travel, she found that she could combine her culinary experience with her passion for sailing.
As a yacht chef for the past three years, Katie has had some of her most memorable experiences in both Greece and Croatia, where she was in awe of the outstanding produce found in the Balkan region. She looks forward to this next chapter in the Bahamas on Miss Elizabeth where she can feature the local seafood with some Mediterranean twists!
Chef Katie's Sample Menu
Breakfast: every morning fresh fruit, baked goods, coffee, tea, fruit juice available
- Thick brioche French toast stuffed with whipped cream cheese and topped with fresh strawberries and lemon zest.
- Homemade bagels with lox, dill cream cheese, thin red onions, capers, and lemon wedge.
- Eggs Benedict: toasted English muffin cover in shaved honey ham poached egg and hollandais sauce with a side of home style potatoes
- Shakshuka: middle eastern style baked egg dish with roasted bell pepper and crumbled feta, served with fresh crusty bread.
- Savory Crepes: fried egg over ham, Gruyère, and arugula all inside a delicate folded crepe.
- Belgium style waffles with butter rum pecans and flambéed bananas.
- Turkish Eggs: soft fried egg over garlic yogurt and smoked paprika herb butter with toasted sourdough.
Lunch:
- Skirt steak Mexican style street tacos with cotia cheese, fresh pico de gallo, radish, lime wedge, and side corn salad.
-Prosciutto, fig, and creamy goat cheese flatbread drizzled with balsamic reduction with side arugula salad.
- Blackened snapper sandwich with homemade tartare sauce and butter lettuce with French fries.
- Shrimp and chicken green curry over saffron rice.
- Caribbean jerk style pork chop with pineapple slaw.
- Serrano wrapped balsamic chicken with blistered grapes and quinoa salad.
- Creamy sundried tomato pasta with fresh burrata and basil.
Starters:
-Fresh conch ceviche with plantain chips
-Sweet potato croquettes with feta avocado mousse
-Bruschetta with Serrano ham burrata and grilled peaches
-Oysters Rockefeller: oyster on the half shell broiled in a butter herb sauce with bread crumbs and lemon wedges.
-Mede platter with variety of olives, cheeses, pickled vegetables, homemade jams, and fresh bread.
-Bhajis: more commonly known as onion pakora served with tamarind and mint sauce.
-Gyoza: homemade Japanese style pork or vegetable steamed dumplings with ginger soy sauce.
Mains
-Fillet minion with grilled lobster tail side of rosemary potatoes and garlic green beans.
-Pan fried mahi with lemon better sauce asparagus and wild mushroom risotto
-Boat made pasta tagliatelle with clams, mussels, and calamari.
-Sesame seared tuna steaks with ginger lime edamame salad
-Giant Mediterranean style prawns over herbed pearl couscous and Greek salad
-Slow roasted short ribs over garlic mashed potatoes with port wove reduction and fresh vegetable medley.
-Cacciatore rabbit with creamy polenta and maple roasted brussel sprouts.
Dessert
-Lavender infused crème brûlée
-Pistachio baklava with vanilla ice cream
-Fresh strawberry sorbet with mint sauce
-Tiramisu
-Berry cobbler with vanilla ice cream
-NY style cheesecake with blueberry sauce and lemon zest
-Carrot rum cake with cream cheese frosting
Guests having a spectacular time on board Miss Elizabeth
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Fantastic Drone Shots
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Rates are Inclusive
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX |
|---|---|---|---|---|---|
| Winter 2024 to 2025 | $17,199 | $17,949 | $18,699 | $19,499 | $20,199 |
What is included in a All Inclusive Charter? What Is NOT Included?
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
Additional Rate Details
Christmas rate at $26,400 inclusive x tax
New Years rate at $27,600 inclusive x tax
New years charter to start on Dec 28.
All rates are for 7 nights, 8 days. To prorate these rates:
For 6 nights divide weekly rate by 7 and multiply by 6
For 5 nights or less divide weekly rate by 6 then multiply by number of nights.
Day charter rate:
$3500 for 6 guests additional guest at $200 per person ( max 12)
New Years rate at $27,600 inclusive x tax
New years charter to start on Dec 28.
All rates are for 7 nights, 8 days. To prorate these rates:
For 6 nights divide weekly rate by 7 and multiply by 6
For 5 nights or less divide weekly rate by 6 then multiply by number of nights.
Day charter rate:
$3500 for 6 guests additional guest at $200 per person ( max 12)
X
Available
X
Booked
X
Hold
X
Unavailable
Vessel Specs
- : Cat
- : 27.5 Feet
- : 4.5 Feet
- : 6
- : 2019 with continuous updates
- : 2001
- : Fountaine Pajot
- : 8-9 kts
- : Two main engines are Yanmar, 72 hp. Generator is a 13kw Onan
- : No
- : Yacht offers Rendezvous Diving only
- : Jason Stone
- : USA
- : No
- : 1220917
| Accommodations | |
|---|---|
| Cabins: | 3 |
| Queen: | 2 |
| Single Cabins: | 1 |
| Showers: | 3 |
| Wash Basins: | 3 |
| Heads: | 3 |
| Electric Heads: | 3 |
| Engine Details | |
|---|---|
| Two main engines are Yanmar, 72 hp. Generator is a 13kw Onan | |
| Fuel Consumption: | - |
| Cruising Speed: | 8-9 kts |
| Max Speed: | - |
| Details | |
|---|---|
| Refit: | 2019 with continuous updates |
| 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 Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
Water Fun
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | - |
| # of Videos: | - |
| # DVDs/Movies: | - |
| # CD's: | - |
| Camcorder: | - |
| Books: | - |
| Board Games: | Yes |
| Sun Awning: | No |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Water Maker: | yes |
| Special Diets: | Yes |
| Kosher: | No |
| BBQ: | Yes |
| # Dine In: | 6 |
| Minimum Age: | 5 |
| Generator: | yes 15 kw |
| Inverter: | yes |
| Voltages: | 220/110 |
| Water Maker: | yes |
| Water Cap: | 38gal per hr. |
| Ice Maker: | Yes |
| Sailing Instructions: | no |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Yes |
| Nude: | Yes |
| Hairdryers: | No |
| # Port Hatches: | lots |
| Guests Smokes: | yes cockpit |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | No |
| Children Ok: | Yes |
| Hammock: | Yes |
| Windscoops: | No |
| Water Sports | |
|---|---|
| Dinghy size: | 16 FT |
| Dinghy hp: | 70 |
| Dinghy # pax: | 8 |
| Water Skis Adult: | No |
| Water Skis Kids: | No |
| Jet Skis: | - |
| Wave Runners: | - |
| Kneeboard: | No |
| Windsurfer: | - |
| Snorkel Gear: | 10 |
| Tube: | No |
| Scurfer: | - |
| Wake Board: | No |
| Kayaks 1 Pax: | 1 |
| Kayaks (2 Pax): | 1 |
| Floating Mats: | No |
| Swim Platform: | yes |
| Boarding Ladder (Loc/Type): | scoop |
| Sailing Dinghy: | no |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | - |
Meet the Crew
Captain
Jason Stone
Nation: US
Born: 1982
License: USCG 50 Ton, PADI Dive Instructor
Languages: English, Spanish
Years Sailing: 45
Mate/Chef
Katie
Nation: US
Born: 1998
Years Sailing: 30
Captain: Jason Stone
Jason grew up in Texas City, raised on video games, not yet knowing the opportunities that awaited out at sea. He eventually took a leap and joined the Army for four years. Then after working as an oil refinery operator for another five years, Jason was determined to find a way to escape the rat race. On a whim, he flew to Romania for lasik eye surgery and with the money saved, he booked a train to Greece and took a two week sailing course. Instantly, Jason fell in love with the lifestyle and quickly bought his own boat which he has been cruising on for the past 10 years.
With now over 60,000 miles of Caribbean island hopping experience, 10 Gulf of Mexico crossings, 2 trans-Atlantic crossings, Jason is always eager to share this world with others. A natural teacher and expert “Coconut Husker”, guests are easily entertained and welcomed to have as much of a hands-on, interactive sailing experience as they like. Jason also takes his knack for entertaining from behind the helm, to beneath the hull. As a PADI Dive Instructor an avid deep sea and spearfishing enthusiast, there’s so much to see and and new activities to try with his guidance. There’s nothing more rewarding than enjoying your own fresh catch, and learning the Captain’s famous Smoked Fish recipe!
The Exumas in the Bahamas have consistently been Jason’s favorite, especially for chartering. He loves how the winds are plentiful, but the choppy seas are minimal as the waterways are blocked by the barrier reef islands. Simultaneously, these reef islands offer so much within a small region that is smooth to navigate. Constantly exploring new places, Jason and Katie spend 6 months chartering to fund 6 months of getting further around the world in their monohull, Windy. Presently in Pacific Mexico, their next leg is Tahiti via Hawaii!
Chef/ Mate: Katie O’Hara
Katie was raised in northern Idaho spending her winters skiing and summers swimming and sailing on lake Coeur d’Alene. Because her dad grew up in Hawaii, she enjoyed extended family vacations there from a young age, giving her an even stronger love of the ocean and waves. Healthy eating was always a huge part of her childhood and way of life. From a young age she fondly remembers having a large vegetable garden and fresh eggs from their family’s chickens, learning the delights of farm-to-table dining.
Before she could even reach the sink or stove, Katie loved pulling up a chair to help with meal preparation. She was taught all about cooking primarily by her father with an emphasis on fresh, healthy, quality food. Her earliest jobs were also centered around the kitchen training under various chefs. Once Katie started to travel, she found that she could combine her culinary experience with her passion for sailing.
As a yacht chef for the past three years, Katie has had some of her most memorable experiences in both Greece and Croatia, where she was in awe of the outstanding produce found in the Balkan region. She looks forward to this next chapter in the Bahamas on Miss Elizabeth where she can feature the local seafood with some Mediterranean twists!
Jason grew up in Texas City, raised on video games, not yet knowing the opportunities that awaited out at sea. He eventually took a leap and joined the Army for four years. Then after working as an oil refinery operator for another five years, Jason was determined to find a way to escape the rat race. On a whim, he flew to Romania for lasik eye surgery and with the money saved, he booked a train to Greece and took a two week sailing course. Instantly, Jason fell in love with the lifestyle and quickly bought his own boat which he has been cruising on for the past 10 years.
With now over 60,000 miles of Caribbean island hopping experience, 10 Gulf of Mexico crossings, 2 trans-Atlantic crossings, Jason is always eager to share this world with others. A natural teacher and expert “Coconut Husker”, guests are easily entertained and welcomed to have as much of a hands-on, interactive sailing experience as they like. Jason also takes his knack for entertaining from behind the helm, to beneath the hull. As a PADI Dive Instructor an avid deep sea and spearfishing enthusiast, there’s so much to see and and new activities to try with his guidance. There’s nothing more rewarding than enjoying your own fresh catch, and learning the Captain’s famous Smoked Fish recipe!
The Exumas in the Bahamas have consistently been Jason’s favorite, especially for chartering. He loves how the winds are plentiful, but the choppy seas are minimal as the waterways are blocked by the barrier reef islands. Simultaneously, these reef islands offer so much within a small region that is smooth to navigate. Constantly exploring new places, Jason and Katie spend 6 months chartering to fund 6 months of getting further around the world in their monohull, Windy. Presently in Pacific Mexico, their next leg is Tahiti via Hawaii!
Chef/ Mate: Katie O’Hara
Katie was raised in northern Idaho spending her winters skiing and summers swimming and sailing on lake Coeur d’Alene. Because her dad grew up in Hawaii, she enjoyed extended family vacations there from a young age, giving her an even stronger love of the ocean and waves. Healthy eating was always a huge part of her childhood and way of life. From a young age she fondly remembers having a large vegetable garden and fresh eggs from their family’s chickens, learning the delights of farm-to-table dining.
Before she could even reach the sink or stove, Katie loved pulling up a chair to help with meal preparation. She was taught all about cooking primarily by her father with an emphasis on fresh, healthy, quality food. Her earliest jobs were also centered around the kitchen training under various chefs. Once Katie started to travel, she found that she could combine her culinary experience with her passion for sailing.
As a yacht chef for the past three years, Katie has had some of her most memorable experiences in both Greece and Croatia, where she was in awe of the outstanding produce found in the Balkan region. She looks forward to this next chapter in the Bahamas on Miss Elizabeth where she can feature the local seafood with some Mediterranean twists!
Chef's Table
Chef Katie's Sample Menu
Breakfast: every morning fresh fruit, baked goods, coffee, tea, fruit juice available
- Thick brioche French toast stuffed with whipped cream cheese and topped with fresh strawberries and lemon zest.
- Homemade bagels with lox, dill cream cheese, thin red onions, capers, and lemon wedge.
- Eggs Benedict: toasted English muffin cover in shaved honey ham poached egg and hollandais sauce with a side of home style potatoes
- Shakshuka: middle eastern style baked egg dish with roasted bell pepper and crumbled feta, served with fresh crusty bread.
- Savory Crepes: fried egg over ham, Gruyère, and arugula all inside a delicate folded crepe.
- Belgium style waffles with butter rum pecans and flambéed bananas.
- Turkish Eggs: soft fried egg over garlic yogurt and smoked paprika herb butter with toasted sourdough.
Lunch:
- Skirt steak Mexican style street tacos with cotia cheese, fresh pico de gallo, radish, lime wedge, and side corn salad.
-Prosciutto, fig, and creamy goat cheese flatbread drizzled with balsamic reduction with side arugula salad.
- Blackened snapper sandwich with homemade tartare sauce and butter lettuce with French fries.
- Shrimp and chicken green curry over saffron rice.
- Caribbean jerk style pork chop with pineapple slaw.
- Serrano wrapped balsamic chicken with blistered grapes and quinoa salad.
- Creamy sundried tomato pasta with fresh burrata and basil.
Starters:
-Fresh conch ceviche with plantain chips
-Sweet potato croquettes with feta avocado mousse
-Bruschetta with Serrano ham burrata and grilled peaches
-Oysters Rockefeller: oyster on the half shell broiled in a butter herb sauce with bread crumbs and lemon wedges.
-Mede platter with variety of olives, cheeses, pickled vegetables, homemade jams, and fresh bread.
-Bhajis: more commonly known as onion pakora served with tamarind and mint sauce.
-Gyoza: homemade Japanese style pork or vegetable steamed dumplings with ginger soy sauce.
Mains
-Fillet minion with grilled lobster tail side of rosemary potatoes and garlic green beans.
-Pan fried mahi with lemon better sauce asparagus and wild mushroom risotto
-Boat made pasta tagliatelle with clams, mussels, and calamari.
-Sesame seared tuna steaks with ginger lime edamame salad
-Giant Mediterranean style prawns over herbed pearl couscous and Greek salad
-Slow roasted short ribs over garlic mashed potatoes with port wove reduction and fresh vegetable medley.
-Cacciatore rabbit with creamy polenta and maple roasted brussel sprouts.
Dessert
-Lavender infused crème brûlée
-Pistachio baklava with vanilla ice cream
-Fresh strawberry sorbet with mint sauce
-Tiramisu
-Berry cobbler with vanilla ice cream
-NY style cheesecake with blueberry sauce and lemon zest
-Carrot rum cake with cream cheese frosting
Guest Reviews
Guests having a spectacular time on board Miss Elizabeth
.
.
.
.
.
.
.
.
.
.
.
Fantastic Drone Shots
.
Availability / Rates
Rates are Inclusive
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX |
|---|---|---|---|---|---|
| Winter 2024 to 2025 | $17,199 | $17,949 | $18,699 | $19,499 | $20,199 |
What is included in a All Inclusive Charter? What Is NOT Included?
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
Additional Rate Details
Christmas rate at $26,400 inclusive x tax
New Years rate at $27,600 inclusive x tax
New years charter to start on Dec 28.
All rates are for 7 nights, 8 days. To prorate these rates:
For 6 nights divide weekly rate by 7 and multiply by 6
For 5 nights or less divide weekly rate by 6 then multiply by number of nights.
Day charter rate:
$3500 for 6 guests additional guest at $200 per person ( max 12)
New Years rate at $27,600 inclusive x tax
New years charter to start on Dec 28.
All rates are for 7 nights, 8 days. To prorate these rates:
For 6 nights divide weekly rate by 7 and multiply by 6
For 5 nights or less divide weekly rate by 6 then multiply by number of nights.
Day charter rate:
$3500 for 6 guests additional guest at $200 per person ( max 12)
