NAMASTAY
Namastay Yacht Charter
Step aboard Namastay and immerse yourself in a world of luxury and adventure. Whether gliding through the serene turquoise waters of the Bahamas or discovering the breathtaking coastlines of the Caribbean, this premier yacht promises an unforgettable escape.
Luxury Features
Namastay’s contemporary elegance is reflected in every detail of its design. The interior showcases rich, polished wood accents and calming neutral tones that create a serene ambiance. Plush furnishings and refined decor invite you to unwind and enjoy every moment of your journey.
The yacht’s accommodations include four beautifully appointed staterooms, each a private oasis complete with sumptuous hotel-quality linens and ensuite bathrooms. The full-beam primary suite on the lower deck boasts a king-size bed and luxurious his-and-hers ensuite, providing an unparalleled retreat. Additionally, there are two spacious double cabins and a twin bunk-style cabin with a queen bed, all featuring private ensuite showers.
Onboard Experience
Namastay is designed with entertainment and relaxation in mind. Host unforgettable gatherings at the two full-service bars or enjoy exquisite meals in the yacht’s multiple dining areas, each offering stunning ocean views. For moments of pure bliss, sink into the Jacuzzi and let the warm water and panoramic scenery melt your cares away.
Adventure awaits with Namastay’s innovative hydraulic swim platform, allowing seamless access to the crystal-clear sea. Whether you’re basking in the sun or diving into the waves, this feature enhances every waterfront experience.
Thrilling Adventures and Amenities
For those seeking excitement, Namastay offers an impressive array of water toys. Glide across the water on e-foils, or set off on thrilling excursions aboard the 28′ Boston Whaler tow tender, equipped with Seakeepers for exceptional stability. Whether you’re snorkeling vibrant reefs or cruising to hidden beaches, every adventure is elevated with top-tier equipment.
Impeccable Service and Fine Dining
Namastay’s dedicated crew takes pride in delivering impeccable service, ensuring your every need is met with care and professionalism. Savor gourmet dishes crafted from the freshest ingredients, tailored to your preferences for a culinary experience as memorable as the journey itself.
Enhanced Comfort and Modern Upgrades
Following an extensive 2021/2022 refit, Namastay now shines brighter than ever. The upgrades include stylish new artwork, refreshed soft goods, a state-of-the-art AV system, and a complete mechanical overhaul to ensure smooth sailing at every turn. Additionally, the yacht is equipped with stabilizers for maximum comfort both at anchor and underway, guaranteeing a serene and steady voyage.
Secure Your Spot Today
Ready to embark on the adventure of a lifetime? Namastay is your gateway to unforgettable memories, where luxury meets exploration on the open seas. Don’t wait—secure your exclusive yacht charter today and set sail toward your dream escape!
Full beam Primary Suite lower deck w/ King bed and his 'n hers en-suite, 2 x large double, 2 x Twins bunk style 5th Cabin with Queen forward all with en-suite shower
| Accommodations | |
|---|---|
| Cabins: | 5 |
| Queen: | 3 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Electric Heads: | - |
| Engine Details | |
|---|---|
| - | |
| Fuel Consumption: | - |
| Cruising Speed: | 15 knots |
| Max Speed: | 26 knotsUS Gall/Hr |
| Details | |
|---|---|
| Type: | Power |
| Beam: | 23.1 Feet |
| Draft: | 5.6 Feet |
| Pax: | 10 |
| Refit: | 2022 |
| YearBuilt: | 2009 |
| Builder: | Lazzara |
| JetSkis: | 2 |
| Flag: | Jamaica |
| SatTv: | Yes |
| Jacuzzi: | Yes |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Bahamas, USA - Florida East Coast |
| Summer Area: | Bahamas, USA - Florida East Coast |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | Starlink |
| Camcorder: | - |
| Books: | - |
| Board Games: | - |
| Deck Shower: | - |
| Water Maker: | - |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | - |
| Minimum Age: | - |
| Inverter: | - |
| Voltages: | - |
| Water Maker: | - |
| Ice Maker: | - |
| Sailing Instructions: | - |
| Internet Access: | - |
| Hairdryers: | - |
| Guests Smokes: | - |
| Crew Smokes: | Inq |
| Pets Aboard: | No |
| Hammock: | - |
| Water Sports | |
|---|---|
| Dinghy size: | 2017 Boston Whaler, 28' |
| Dinghy hp: | - |
| Water Skis Adult: | - |
| Water Skis Kids: | - |
| Jet Skis: | 2 |
| Kneeboard: | - |
| Windsurfer: | - |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | - |
| Wake Board: | Yes |
| Kayaks 1 Pax: | 2 |
| Kayaks (2 Pax): | - |
| Floating Mats: | - |
| Swim Platform: | Submersible |
| Boarding Ladder (Loc/Type): | - |
| Sailing Dinghy: | - |
| Beach Games: | - |
| Fishing Gear: | Yes |
| Gear Type: | Light |
| Rods: | - |
Ethan started sailing at the age of 8 and quickly developed a passion for all things maritime. He earned his first skipper’s license at just 16 years old. Growing up in a maritime boarding school, his path to the Navy was naturally paved. During his time in boarding school, he also learned the importance of team building and the value of each member's contribution. These experiences, combined with his approachable personality and strong interpersonal skills, have shaped his dedication to providing exceptional service and building meaningful connections with his crew and charter guests alike.
Ethan’s enthusiasm for the maritime world, coupled with over 20 years of experience in yachting and maritime operations, is his driving force. As a lifelong sailor and former Chief Engineer in the Navy, he brings a deep understanding of marine systems and hands-on expertise in navigating, maintaining, and managing vessels of all sizes. His extensive world travels have instilled in him a fascination with civilizations, cultures, and their connection to the sea, adding a unique perspective to his approach.
His passion for water sports and exploration drives him to inspire others to embrace the beauty and adventure of life on the water. Ethan’s ultimate goal is to enhance the guest experience onboard, creating unforgettable moments by ensuring every detail is thoughtfully addressed. Whether offering expert guidance or curating a seamless journey, he is committed to delivering excellence and sharing his love for the sea.
ROBERT WHITESIDE | First Mate | USA
Rob was born on the coast of southern New Jersey. Growing up fishing, boating, and spending time at the beach, he developed a passion for being on the water. After graduating from university, Rob decided to turn that passion into a career. Since joining the yachting industry in 2017, he has enjoyed traveling to new places, meeting people from around the world, and helping guests create unforgettable experiences. Outside of work, he enjoys fishing, golfing, paddleboarding, playing guitar, and attending concerts.
AMANDA MOYER | Stewardess | USA
Amanda is from Temecula, California. After graduating from Northern Arizona University, she lived in Utah, where she worked as an event coordinator at an ultra-luxury resort. There, she discovered her strong attention to detail and love for creating amazing experiences for others. Amanda loves traveling, spending quality time with friends and family, and exploring new foods and experiences. She lived in Madrid for two years as an English teacher, where she made wonderful friends and memories. Ultimately, she returned to Florida to pursue a career in yachting, as she missed the hospitality industry. Amanda is passionate and excited about creating unforgettable memories for everyone who comes aboard.
XIMENA OLDS | Chef | USA/COLUMBIA
Mena is originally from Colombia and has been living in the USA for over 20 years. Her professional yachting career has taken her to various countries, allowing her to take formal culinary courses, learn traditional cuisines, and refine her craft. Her training includes pastry and savory cuisine in France; pasta, gnocchi, and cheese-making in Italy; paella in Spain; tacos in Mexico; pho in Vietnam, and more. She is a certified vegan chef, knowledgeable about all dietary restrictions, including low-carb, low-sugar, gluten-free, dairy-free, and healing foods. Mena is also a Master Thai Chef, certified by the Bangkok Thai Cooking Academy in Bangkok, Thailand, and holds the prestigious Ship's Cook Certificate.
She is fluent in both Spanish and English. Mena practices yoga daily and enjoys kitesurfing, paddleboarding, underwater photography, climbing, and hiking. Her culinary style is clean, world fusion cuisine with a balance of healthy and comforting flavors—essentially, “yummy.” Mena looks forward to indulging you and your guests with her exceptional cooking.
Day 1
Breakfast - Chia Pudding with Coconut Milk and Mango + Blueberry and Carrot Muffins
Lunch - Blackened Salmon, Fennel and Citrus Salad, Toasted Hazelnut
Dinner - 1st Root Vegetable Carpaccio, Kohlrabi & Turnip, Pickled Mustard Seed, Bitter Greens
Salad, Honey & White Balsamic Vinaigrette
2nd Pan Roasted Pork Tenderloin - Squash and Mushroom Ragout, Almond & Herb Salsa
3rd Tiramisu – Homemade Ladyfingers, Mascarpone Sabayon, Cocoa Powder and Cinnamon
Day 2
Breakfast - Whole Grain Waffles or Pancakes, Warm Syrup and Bacon + Greek Yogurt with Berries
Compote
Lunch - Grilled Chicken, Shaved Broccoli Salad with Feta, Hazelnut and Cherry Tomato
Dinner - 1st Melon & Prosciutto Salad, Fresh Ricotta, Castelvetrano Olive, Toasted Pine Nut and
Lemon Oil
2nd Grilled Scallop - Warm White Bean Salad, Zucchini, Charred & Poached Radish, Pickled
Pepper
3rd Cashew Panna Cotta – Lemon Curd and Blueberry Pavlova, Toasted Cashew
Day 3
Breakfast - Eggs Benedict, with Lump Crabmeat and Asparagus + Salad of Greens, Cucumber,
Tomato, Red Onion, Sherry Vinaigrette
Lunch - Poke bowl - Tuna, Radish, Cucumber, Onion, Crispy Corn Tortilla, Lime Cabbage Salad
Dinner - 1st Grilled Carrot and Zucchini – Quinoa Salad, Tomato, Charred Cucumber, Lime and
Herb Dressing
2nd Grilled Red Snapper - Mango and Chili Salsa, Ginger Red Pepper Coulis
3rd Cardamom Pound Cake, Grilled and Maple Glazed Pineapple, Pineapple Chip
Day 4
Breakfast - Tortilla Espanola, Potato and Onion + Sliced Salumi and Imported Cheese
Lunch - Grilled Hogfish, Spinach Salad, Tender Beets, Goat Cheese, Pecans
Dinner - 1st Halibut Ceviche – Tigers Milk, Tender Sweet Potato, Crispy Plantain, Shaved Red
Onion, Hominy
2nd Grilled Flank Steak - Salsa Verde, Street Corn Salad, Chili-Lime Dressing, Cotija Cheese,
Oregano
3rd Tres Leches Cake – Dulce de Leche, Strawberry Jam
Day 5
Breakfast - Oatmeal with Bananas and Walnuts + Avocado Toast with Spinach
Lunch - Beach Picnic – Lobster Rolls, Fresh Potato Chips, Watermelon and Pineapple
Dinner - 1st Beef Tartare – Quail Egg, Fennel Mostarda, Mustard Greens, Balsamic Pearls, White
Truffle Oil
2nd Smoked & Grilled Branzino - Citrus and Calbrian Chili Dressing, Yellow Pepper Slaw,
Marinated Haricot Verts Salad
3rd Coconut Tapioca Pudding, Fresh Mango and Passionfruit, Sesame Tuile
Day 6
Breakfast - Breakfast Wraps, Soft Scramble Egg, Avocado, Spinach and Tomato + Fresh Grapefruit
Lunch - Marinated Lump Crab Salad, Arugula, Spinach, Carrot, Daikon, Green Papaya, Toasted
Peanut
Dinner - 1st Wedge Salad – Homemade Bleu Cheese, Charred Cherry Tomato, Crispy Speck Ham
2nd Petit Filet and Lobster Tail – Olive Oil Poached Sweet Potatoes, Wilted Cabbage, Golden Raisin
Steak Sauce
3rd White Wine Poached Pear, White and Black Pepper Shortbread Crumb, Honey Ice Cream
Day 7
Breakfast - Cottage Cheese on Toasted English Muffin, Strawberries, Granola and Honey + Fresh
Peaches
Lunch - Grilled Wahoo, Lemongrass-Chili Sauce, Green Salad, Mustard, Sesame Vinaigrette
Dinner - 1st Roasted Brussels Sprouts, Chickpea Chaat, Cucumber Raita, Chickpea Flat Breads
2nd Curry Fisherman Stew - Grouper, Shrimp, Coconut Tomato Broth, Soft Eggplant, Charred
Leek, Cauliflower Rice
3rd Yuzu and Mint Sorbet with Rum Syrup – Assorted Cookies – Amaretti, Lavender Shortbread,
Honey Cookie
Med Term pricing is cost (cost of the boat) + VAT (country tax) + APA (operating and provisioning expenses). The cost is the weekly rate for the charter. The VAT and APA are calculated on the cost of the boat and paid in addition to that base price. The APA covers: fuel, water, food, licenses, alcohol, and any specific items you would like provided to you. APA money that is not used for provisioning would be reimbursed to you- or, if you spend over the amount, they would charge you. The Captain keeps track of expenses and would let you know if you’re reaching your APA limit. This is the industry standard for the region.
Caribbean Terms or Caribbean Inclusions refer to all-inclusive rates. These boats are typically catamarans and monohulls and are found in the Caribbean.
Most (but not all) motor-yachts and sailing vessels in the Med are Med Rate terms.
The yachts featured on our website will specifically state which type of pricing they offer.
X
Available
X
Booked
X
Hold
X
Unavailable
- : Power
- : 23.1 Feet
- : 5.6 Feet
- : 10
- : 2022
- : 2009
- : Lazzara
- : 15 knots
- : 26 knots
- : 2
- : Yacht offers Rendezvous Diving only
- : Ethan Barr
- : Jamaica
- : Yes
| Accommodations | |
|---|---|
| Cabins: | 5 |
| Queen: | 3 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Wash Basins: | - |
| Heads: | 5 |
| Electric Heads: | - |
| Engine Details | |
|---|---|
| - | |
| Fuel Consumption: | - |
| Cruising Speed: | 15 knots |
| Max Speed: | 26 knotsUS Gall/Hr |
| Details | |
|---|---|
| Refit: | 2022 |
| Helipad: | No |
| Jacuzzi: | Yes |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Bahamas, USA - Florida East Coast |
| Summer Area: | Bahamas, USA - Florida East Coast |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | Starlink |
| # of Videos: | - |
| # DVDs/Movies: | - |
| # CD's: | - |
| Camcorder: | - |
| Books: | - |
| Board Games: | - |
| Sun Awning: | - |
| Deck Shower: | - |
| Bimini: | - |
| Water Maker: | - |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | - |
| # Dine In: | - |
| Minimum Age: | - |
| Generator: | - |
| Inverter: | - |
| Voltages: | - |
| Water Maker: | - |
| Water Cap: | - |
| Ice Maker: | - |
| Sailing Instructions: | - |
| Internet Access: | - |
| Gay Charters: | Inq |
| Nude: | Inq |
| Hairdryers: | - |
| # Port Hatches: | - |
| Guests Smokes: | - |
| Crew Smokes: | Inq |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | - |
| Children Ok: | - |
| Hammock: | - |
| Windscoops: | - |
| Water Sports | |
|---|---|
| Dinghy size: | 2017 Boston Whaler, 28' |
| Dinghy hp: | - |
| Dinghy # pax: | - |
| Water Skis Adult: | - |
| Water Skis Kids: | - |
| Jet Skis: | 2 |
| Wave Runners: | No |
| Kneeboard: | - |
| Windsurfer: | - |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | - |
| Wake Board: | Yes |
| Kayaks 1 Pax: | 2 |
| Kayaks (2 Pax): | - |
| Floating Mats: | - |
| Swim Platform: | Submersible |
| Boarding Ladder (Loc/Type): | - |
| Sailing Dinghy: | - |
| Beach Games: | - |
| Fishing Gear: | Yes |
| Gear Type: | Light |
| Rods: | - |
Ethan started sailing at the age of 8 and quickly developed a passion for all things maritime. He earned his first skipper’s license at just 16 years old. Growing up in a maritime boarding school, his path to the Navy was naturally paved. During his time in boarding school, he also learned the importance of team building and the value of each member's contribution. These experiences, combined with his approachable personality and strong interpersonal skills, have shaped his dedication to providing exceptional service and building meaningful connections with his crew and charter guests alike.
Ethan’s enthusiasm for the maritime world, coupled with over 20 years of experience in yachting and maritime operations, is his driving force. As a lifelong sailor and former Chief Engineer in the Navy, he brings a deep understanding of marine systems and hands-on expertise in navigating, maintaining, and managing vessels of all sizes. His extensive world travels have instilled in him a fascination with civilizations, cultures, and their connection to the sea, adding a unique perspective to his approach.
His passion for water sports and exploration drives him to inspire others to embrace the beauty and adventure of life on the water. Ethan’s ultimate goal is to enhance the guest experience onboard, creating unforgettable moments by ensuring every detail is thoughtfully addressed. Whether offering expert guidance or curating a seamless journey, he is committed to delivering excellence and sharing his love for the sea.
ROBERT WHITESIDE | First Mate | USA
Rob was born on the coast of southern New Jersey. Growing up fishing, boating, and spending time at the beach, he developed a passion for being on the water. After graduating from university, Rob decided to turn that passion into a career. Since joining the yachting industry in 2017, he has enjoyed traveling to new places, meeting people from around the world, and helping guests create unforgettable experiences. Outside of work, he enjoys fishing, golfing, paddleboarding, playing guitar, and attending concerts.
AMANDA MOYER | Stewardess | USA
Amanda is from Temecula, California. After graduating from Northern Arizona University, she lived in Utah, where she worked as an event coordinator at an ultra-luxury resort. There, she discovered her strong attention to detail and love for creating amazing experiences for others. Amanda loves traveling, spending quality time with friends and family, and exploring new foods and experiences. She lived in Madrid for two years as an English teacher, where she made wonderful friends and memories. Ultimately, she returned to Florida to pursue a career in yachting, as she missed the hospitality industry. Amanda is passionate and excited about creating unforgettable memories for everyone who comes aboard.
XIMENA OLDS | Chef | USA/COLUMBIA
Mena is originally from Colombia and has been living in the USA for over 20 years. Her professional yachting career has taken her to various countries, allowing her to take formal culinary courses, learn traditional cuisines, and refine her craft. Her training includes pastry and savory cuisine in France; pasta, gnocchi, and cheese-making in Italy; paella in Spain; tacos in Mexico; pho in Vietnam, and more. She is a certified vegan chef, knowledgeable about all dietary restrictions, including low-carb, low-sugar, gluten-free, dairy-free, and healing foods. Mena is also a Master Thai Chef, certified by the Bangkok Thai Cooking Academy in Bangkok, Thailand, and holds the prestigious Ship's Cook Certificate.
She is fluent in both Spanish and English. Mena practices yoga daily and enjoys kitesurfing, paddleboarding, underwater photography, climbing, and hiking. Her culinary style is clean, world fusion cuisine with a balance of healthy and comforting flavors—essentially, “yummy.” Mena looks forward to indulging you and your guests with her exceptional cooking.
Day 1
Breakfast - Chia Pudding with Coconut Milk and Mango + Blueberry and Carrot Muffins
Lunch - Blackened Salmon, Fennel and Citrus Salad, Toasted Hazelnut
Dinner - 1st Root Vegetable Carpaccio, Kohlrabi & Turnip, Pickled Mustard Seed, Bitter Greens
Salad, Honey & White Balsamic Vinaigrette
2nd Pan Roasted Pork Tenderloin - Squash and Mushroom Ragout, Almond & Herb Salsa
3rd Tiramisu – Homemade Ladyfingers, Mascarpone Sabayon, Cocoa Powder and Cinnamon
Day 2
Breakfast - Whole Grain Waffles or Pancakes, Warm Syrup and Bacon + Greek Yogurt with Berries
Compote
Lunch - Grilled Chicken, Shaved Broccoli Salad with Feta, Hazelnut and Cherry Tomato
Dinner - 1st Melon & Prosciutto Salad, Fresh Ricotta, Castelvetrano Olive, Toasted Pine Nut and
Lemon Oil
2nd Grilled Scallop - Warm White Bean Salad, Zucchini, Charred & Poached Radish, Pickled
Pepper
3rd Cashew Panna Cotta – Lemon Curd and Blueberry Pavlova, Toasted Cashew
Day 3
Breakfast - Eggs Benedict, with Lump Crabmeat and Asparagus + Salad of Greens, Cucumber,
Tomato, Red Onion, Sherry Vinaigrette
Lunch - Poke bowl - Tuna, Radish, Cucumber, Onion, Crispy Corn Tortilla, Lime Cabbage Salad
Dinner - 1st Grilled Carrot and Zucchini – Quinoa Salad, Tomato, Charred Cucumber, Lime and
Herb Dressing
2nd Grilled Red Snapper - Mango and Chili Salsa, Ginger Red Pepper Coulis
3rd Cardamom Pound Cake, Grilled and Maple Glazed Pineapple, Pineapple Chip
Day 4
Breakfast - Tortilla Espanola, Potato and Onion + Sliced Salumi and Imported Cheese
Lunch - Grilled Hogfish, Spinach Salad, Tender Beets, Goat Cheese, Pecans
Dinner - 1st Halibut Ceviche – Tigers Milk, Tender Sweet Potato, Crispy Plantain, Shaved Red
Onion, Hominy
2nd Grilled Flank Steak - Salsa Verde, Street Corn Salad, Chili-Lime Dressing, Cotija Cheese,
Oregano
3rd Tres Leches Cake – Dulce de Leche, Strawberry Jam
Day 5
Breakfast - Oatmeal with Bananas and Walnuts + Avocado Toast with Spinach
Lunch - Beach Picnic – Lobster Rolls, Fresh Potato Chips, Watermelon and Pineapple
Dinner - 1st Beef Tartare – Quail Egg, Fennel Mostarda, Mustard Greens, Balsamic Pearls, White
Truffle Oil
2nd Smoked & Grilled Branzino - Citrus and Calbrian Chili Dressing, Yellow Pepper Slaw,
Marinated Haricot Verts Salad
3rd Coconut Tapioca Pudding, Fresh Mango and Passionfruit, Sesame Tuile
Day 6
Breakfast - Breakfast Wraps, Soft Scramble Egg, Avocado, Spinach and Tomato + Fresh Grapefruit
Lunch - Marinated Lump Crab Salad, Arugula, Spinach, Carrot, Daikon, Green Papaya, Toasted
Peanut
Dinner - 1st Wedge Salad – Homemade Bleu Cheese, Charred Cherry Tomato, Crispy Speck Ham
2nd Petit Filet and Lobster Tail – Olive Oil Poached Sweet Potatoes, Wilted Cabbage, Golden Raisin
Steak Sauce
3rd White Wine Poached Pear, White and Black Pepper Shortbread Crumb, Honey Ice Cream
Day 7
Breakfast - Cottage Cheese on Toasted English Muffin, Strawberries, Granola and Honey + Fresh
Peaches
Lunch - Grilled Wahoo, Lemongrass-Chili Sauce, Green Salad, Mustard, Sesame Vinaigrette
Dinner - 1st Roasted Brussels Sprouts, Chickpea Chaat, Cucumber Raita, Chickpea Flat Breads
2nd Curry Fisherman Stew - Grouper, Shrimp, Coconut Tomato Broth, Soft Eggplant, Charred
Leek, Cauliflower Rice
3rd Yuzu and Mint Sorbet with Rum Syrup – Assorted Cookies – Amaretti, Lavender Shortbread,
Honey Cookie
Med Term pricing is cost (cost of the boat) + VAT (country tax) + APA (operating and provisioning expenses). The cost is the weekly rate for the charter. The VAT and APA are calculated on the cost of the boat and paid in addition to that base price. The APA covers: fuel, water, food, licenses, alcohol, and any specific items you would like provided to you. APA money that is not used for provisioning would be reimbursed to you- or, if you spend over the amount, they would charge you. The Captain keeps track of expenses and would let you know if you’re reaching your APA limit. This is the industry standard for the region.
Caribbean Terms or Caribbean Inclusions refer to all-inclusive rates. These boats are typically catamarans and monohulls and are found in the Caribbean.
Most (but not all) motor-yachts and sailing vessels in the Med are Med Rate terms.
The yachts featured on our website will specifically state which type of pricing they offer.
