RENDEZ-VOUS
Three queen staterooms each with ensuite electric toilets, shower stall and vanity. All cabins are fully air-conditioned. Spacious salon, aft cockpit, forward cockpit plus top fly-bridge for lounging options.
| Accommodations | |
|---|---|
| Cabins: | 3 |
| Queen: | 3 |
| Single Cabins: | 1 |
| Showers: | 3 |
| Electric Heads: | 3 |
| Engine Details | |
|---|---|
| 2x57hp Yanmar(4JH57) Onan 11Kw Generator | |
| Fuel Consumption: | - |
| Cruising Speed: | - |
| Max Speed: | - |
| Details | |
|---|---|
| Type: | Cat |
| Beam: | 25 Feet |
| Draft: | 5 Feet |
| Pax: | 6 |
| YearBuilt: | 2020 |
| Builder: | Lagoon |
| Engines: | 2x57hp Yanmar(4JH57) Onan 11Kw Generator |
| JetSkis: | No |
| Flag: | French |
| SatTv: | No |
| RegNum: | G17513 |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Caribbean Virgin Islands |
| Summer Area: | Caribbean Virgin Islands |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | No |
| Salon Stereo: | Yes |
| Sat Tv: | - |
| Camcorder: | No |
| Books: | - |
| Board Games: | - |
| Deck Shower: | Yes |
| Water Maker: | Aquabase 1 |
| Special Diets: | Inq |
| Kosher: | No |
| BBQ: | No |
| Minimum Age: | Water Safe |
| Inverter: | Yes |
| Voltages: | 220V |
| Water Maker: | Aquabase 1 |
| Ice Maker: | - |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Hairdryers: | No |
| Guests Smokes: | smoking allowed on sugar scoop |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Hammock: | No |
| Water Sports | |
|---|---|
| Dinghy size: | Highfield 3.4meter |
| Dinghy hp: | 20HP |
| Water Skis Adult: | No |
| Water Skis Kids: | No |
| Jet Skis: | No |
| Kneeboard: | No |
| Windsurfer: | No |
| Snorkel Gear: | 8 |
| Tube: | Yes |
| Scurfer: | Yes |
| Wake Board: | No |
| Kayaks 1 Pax: | Yes |
| Kayaks (2 Pax): | No |
| Floating Mats: | - |
| Swim Platform: | - |
| Boarding Ladder (Loc/Type): | Yes, aft |
| Sailing Dinghy: | - |
| Beach Games: | - |
| Fishing Gear: | Yes |
| Gear Type: | Trolling/Spinning |
| Rods: | 2 |
Captain John Owen
Life by the ocean is what John knows and loves. He was born and raised in the Canadian West Coast town of Victoria, British Columbia, where he spent summers exploring the coastline with his family on their small sailboat. At the age of 7 years old John began racing Optimist sailing dinghies at his local yacht club. He then moved onto racing Lasers and Melges 24’s where he competed at the National, North American and World Championship level. He dedicated his summers to sharing his love for sailing by coaching the youth in his area. After graduating, John worked for a couple of years in the custom home carpentry industry before realizing working on the ocean was his calling. John now holds his Yachtmaster Offshore license and has sailed the waters of the Mediterranean, the Caribbean and numerous destinations across North America. John is a very friendly and charismatic person with a great sense of humor, and he cannot wait to share his love for the ocean – whether it be as an avid sailor, kite surfer, fisherman or diver—with your crew for the vacation of a lifetime.
Chef/Stewardess Shannon Loveless
It was Shannon’s first summer job at a local golf course in her hometown near Toronto, Ontario, where her passion for the hospitality industry began. While completing her University degree in the Health Sciences, Shannon spent the summers working in high-end hotels across the country and orchestrating world-renowned events in the Mediterranean. With almost 10 years of customer-service experience under her belt, Shannon took her enthusiasm for healthy living and seeded an interest in nutrition and gourmet cooking. She launched her cooking career as a Chalet Host in the ski town of Whistler Village and proceeded to spend the summer as a solo Chef/Stewardess on a private motor yacht. Shannon’s impressive service standards and dedication to her craft led her to the waters of the Caribbean as a chef/mate onboard luxury catamaran Rendezvous. Shannon is social and light-hearted and believes that dining is an experience—she hopes to bring your crew together through her cooking to experience the best the Caribbean has to offer.
Shannon & John
While both working on sailing yachts in Croatia, John and Shannon bonded over their shared passions for travel, adventure and all things yachting. Their joint mindset led the pair to start working together, first in the ski town of Whistler and then onto the waters of the Canadian West Coast. The two explored the coastline on a beautiful private yacht, visiting some of North America’s most premier yachting destinations. Since, they have decided to make the move from the cold Canadian waters to the Caribbean paradise that is the Virgin Islands.
Breakfast
All breakfast is served with fresh fruit, coffee, hot tea & juice
Middle Eastern style shakshuka topped with crumbled feta and fresh cilantro
Avocado toast topped with a poached egg and served with yogurt parfaits
Fluffy lemon ricotta pancakes topped with berries and maple syrup
Toasted croissant topped with avocado, sautéed mushrooms, arugula and soft scrambled eggs
Brioche French toast with peach compote and warm maple syrup
Savoury and sweet crepes: mushroom, spinach and goat cheese | custard or Nutella and fruit
Spinach and feta & ham and cheese quiche
Thick blended smoothie bowl with granola, chia seeds, berries and coconut
Fresh baked muffins and bread, cheese board, salmon lox platter, cereals, yogurts
Lunch
Asian noodle salad topped with pulled chicken and a ginger-peanut dressing
Israeli falafel bowls served with homemade tzatziki and pita
Chili lime shrimp tacos served with guacamole, tortilla chips and spicy tequila shots
Seared sesame crusted Ahi Tuna on a bed of crisp Thai zucchini salad
Warm Moroccan chickpea salad with garlic naan and cucumber salad
Marinated salmon or tuna poke bowls on a bed of sushi rice with assorted toppings
Slow cooked pulled pork sliders served with apple and cabbage slaw
Cajun crab cakes with homemade remoulade sauce and a side of fresh mixed greens
Mediterranean quinoa salad topped with a grilled chicken breast
Homemade beef burgers with grilled pineapple and garlic herb French fries
Midday
Mezze platter with homemade humus
Assortment of phyllo tarts
Charcuterie board
Tomato, basil and feta bruschetta
Italian antipasto platter
Honey, basil and peach baked brie
Warm crab dip
Appetizer
Watermelon gazpacho
Shrimp sushi stack
Caprese salad
Seared scallops
Pear, candied walnut and arugula salad
Catch of the day ceviche
Crostini sampler
Dinner
Filet mignon | garlic butter shrimp | garlic mashed potatoes | honey glazed carrots | herb butter
Brown butter scallops | creamy mushroom risotto | local |microgreens
Lemon butter chicken francaise | spinach parmesan orzo | garlic broccoli florets
Thai coconut milk poached cod | bok choy | cilantro lime rice
Grilled Hawaiian chicken skewers | coconut lime rice | summer salad
Citrus marinated flank steak | balsamic glazed asparagus | roast baby potatoes | chimichurri
Roasted rack of lamb | crispy turmeric butter rice | seared green beans | yogurt lemon dressing
Prosciutto wrapped stuffed chicken breast | couscous | mushroom sauce
Blackened Mahi-Mahi filet | lemon-parsley potatoes | mango salad
French onion pork tenderloin | sweet potato purée | roasted vegetables | warm focaccia
Dessert
Lemon and blueberry cheesecake
Tiramisu
Molten lava chocolate cake
Strawberry napoleons
Key lime pie
Chocolate mousse with fresh whipped cream
Warm apple crumble with ice cream
Chocolate dipped assortment of fresh fruit
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX |
|---|---|---|---|---|---|
| Winter 2020 to 2021 | $15,000 | $15,750 | $16,500 | $17,250 | $18,000 |
| Summer 2021 | $15,000 | $15,750 | $16,500 | $17,250 | $18,000 |
| Winter 2021 to 2022 | $15,000 | $15,750 | $16,500 | $17,250 | $18,000 |
| Summer 2022 | $15,000 | $15,750 | $16,500 | $17,250 | $18,000 |
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
<B>GENERAL NOTES: </B>
<B>LESS THAN 7 NIGHT CHARTERS: </B> For 6 nights divide by 7N X 6N. For less than 6 nights, divide by 6N X number of nights.
<B>MINIMUM NIGHTS:</B> 6 inquire for less
BVI PORT FEE: Add $400 each end for BVI ports other than West End or Jost</font color>
<B><BIG><U>SLEEP ABOARD</B></BIG></U> Sleep aboard the night before charter dates. Available for $200 per cabin per night, with a 3 cabin minimum. Includes snacks, welcome cocktails & continental breakfast. Dinner is to be taken ashore at client expense. EXCLUDES: Christmas and New Year's weeks.
<B><BIG><U>HALF-BOARD OPTION:</B></BIG></U> Includes 7 breakfasts, 4 lunches & 3 dinners, happy hour canapes, standard ships bar and snacks. Other meals ashore at client expense.
2@$14,700 3@$15,300 4@$15,900 5@$16,500 6@$17,100
<B><BIG><U>LOCAL FARE OPTION:</B></BIG></U> Includes 7 breakfasts, 5 lunches & 6 dinners, happy hour canapes, standard ships bar and snacks. Other meals ashore at client expense.
2@$14,850 3@$15,525 4@$16,200 5@$16,875 6@$17,550
<B><BIG><U>CHRISTMAS/NEW YEARS:</B></U></big> 7 night minimum, VIRGIN ISLANDS
<B>CHRISTMAS:</b> 1-6 pax $20,000
<B>NEW YEARS: </B> 1-6 pax $23,500
<font color="#f30000"><BIG><B>***SPECIAL OFFERS ***</big></b>
None at this time.
</font color>
X
Available
X
Booked
X
Hold
X
Unavailable
- : Cat
- : 25 Feet
- : 5 Feet
- : 6
- : 2020
- : Lagoon
- : 2x57hp Yanmar(4JH57) Onan 11Kw Generator
- : No
- : No
- : Yacht offers Rendezvous Diving only
- : John Owen
- : French
- : No
- : G17513
| Accommodations | |
|---|---|
| Cabins: | 3 |
| Queen: | 3 |
| Single Cabins: | 1 |
| Showers: | 3 |
| Wash Basins: | 3 |
| Heads: | - |
| Electric Heads: | 3 |
| Engine Details | |
|---|---|
| 2x57hp Yanmar(4JH57) Onan 11Kw Generator | |
| 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 |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | No |
| Salon Stereo: | Yes |
| Sat Tv: | - |
| # of Videos: | - |
| # DVDs/Movies: | - |
| # CD's: | - |
| Camcorder: | No |
| Books: | - |
| Board Games: | - |
| Sun Awning: | No |
| Deck Shower: | Yes |
| Bimini: | - |
| Water Maker: | Aquabase 1 |
| Special Diets: | Inq |
| Kosher: | No |
| BBQ: | No |
| # Dine In: | 8 |
| Minimum Age: | Water Safe |
| Generator: | - |
| Inverter: | Yes |
| Voltages: | 220V |
| Water Maker: | Aquabase 1 |
| Water Cap: | 105 Liters per hour |
| Ice Maker: | - |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Yes |
| Nude: | Inq |
| Hairdryers: | No |
| # Port Hatches: | - |
| Guests Smokes: | smoking allowed on sugar scoop |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | No |
| Children Ok: | Yes |
| Hammock: | No |
| Windscoops: | No |
| Water Sports | |
|---|---|
| Dinghy size: | Highfield 3.4meter |
| Dinghy hp: | 20HP |
| Dinghy # pax: | 6 |
| Water Skis Adult: | No |
| Water Skis Kids: | No |
| Jet Skis: | No |
| Wave Runners: | No |
| Kneeboard: | No |
| Windsurfer: | No |
| Snorkel Gear: | 8 |
| Tube: | Yes |
| Scurfer: | Yes |
| Wake Board: | No |
| Kayaks 1 Pax: | Yes |
| Kayaks (2 Pax): | No |
| Floating Mats: | - |
| Swim Platform: | - |
| Boarding Ladder (Loc/Type): | Yes, aft |
| Sailing Dinghy: | - |
| Beach Games: | - |
| Fishing Gear: | Yes |
| Gear Type: | Trolling/Spinning |
| Rods: | 2 |
Captain John Owen
Life by the ocean is what John knows and loves. He was born and raised in the Canadian West Coast town of Victoria, British Columbia, where he spent summers exploring the coastline with his family on their small sailboat. At the age of 7 years old John began racing Optimist sailing dinghies at his local yacht club. He then moved onto racing Lasers and Melges 24’s where he competed at the National, North American and World Championship level. He dedicated his summers to sharing his love for sailing by coaching the youth in his area. After graduating, John worked for a couple of years in the custom home carpentry industry before realizing working on the ocean was his calling. John now holds his Yachtmaster Offshore license and has sailed the waters of the Mediterranean, the Caribbean and numerous destinations across North America. John is a very friendly and charismatic person with a great sense of humor, and he cannot wait to share his love for the ocean – whether it be as an avid sailor, kite surfer, fisherman or diver—with your crew for the vacation of a lifetime.
Chef/Stewardess Shannon Loveless
It was Shannon’s first summer job at a local golf course in her hometown near Toronto, Ontario, where her passion for the hospitality industry began. While completing her University degree in the Health Sciences, Shannon spent the summers working in high-end hotels across the country and orchestrating world-renowned events in the Mediterranean. With almost 10 years of customer-service experience under her belt, Shannon took her enthusiasm for healthy living and seeded an interest in nutrition and gourmet cooking. She launched her cooking career as a Chalet Host in the ski town of Whistler Village and proceeded to spend the summer as a solo Chef/Stewardess on a private motor yacht. Shannon’s impressive service standards and dedication to her craft led her to the waters of the Caribbean as a chef/mate onboard luxury catamaran Rendezvous. Shannon is social and light-hearted and believes that dining is an experience—she hopes to bring your crew together through her cooking to experience the best the Caribbean has to offer.
Shannon & John
While both working on sailing yachts in Croatia, John and Shannon bonded over their shared passions for travel, adventure and all things yachting. Their joint mindset led the pair to start working together, first in the ski town of Whistler and then onto the waters of the Canadian West Coast. The two explored the coastline on a beautiful private yacht, visiting some of North America’s most premier yachting destinations. Since, they have decided to make the move from the cold Canadian waters to the Caribbean paradise that is the Virgin Islands.
Breakfast
All breakfast is served with fresh fruit, coffee, hot tea & juice
Middle Eastern style shakshuka topped with crumbled feta and fresh cilantro
Avocado toast topped with a poached egg and served with yogurt parfaits
Fluffy lemon ricotta pancakes topped with berries and maple syrup
Toasted croissant topped with avocado, sautéed mushrooms, arugula and soft scrambled eggs
Brioche French toast with peach compote and warm maple syrup
Savoury and sweet crepes: mushroom, spinach and goat cheese | custard or Nutella and fruit
Spinach and feta & ham and cheese quiche
Thick blended smoothie bowl with granola, chia seeds, berries and coconut
Fresh baked muffins and bread, cheese board, salmon lox platter, cereals, yogurts
Lunch
Asian noodle salad topped with pulled chicken and a ginger-peanut dressing
Israeli falafel bowls served with homemade tzatziki and pita
Chili lime shrimp tacos served with guacamole, tortilla chips and spicy tequila shots
Seared sesame crusted Ahi Tuna on a bed of crisp Thai zucchini salad
Warm Moroccan chickpea salad with garlic naan and cucumber salad
Marinated salmon or tuna poke bowls on a bed of sushi rice with assorted toppings
Slow cooked pulled pork sliders served with apple and cabbage slaw
Cajun crab cakes with homemade remoulade sauce and a side of fresh mixed greens
Mediterranean quinoa salad topped with a grilled chicken breast
Homemade beef burgers with grilled pineapple and garlic herb French fries
Midday
Mezze platter with homemade humus
Assortment of phyllo tarts
Charcuterie board
Tomato, basil and feta bruschetta
Italian antipasto platter
Honey, basil and peach baked brie
Warm crab dip
Appetizer
Watermelon gazpacho
Shrimp sushi stack
Caprese salad
Seared scallops
Pear, candied walnut and arugula salad
Catch of the day ceviche
Crostini sampler
Dinner
Filet mignon | garlic butter shrimp | garlic mashed potatoes | honey glazed carrots | herb butter
Brown butter scallops | creamy mushroom risotto | local |microgreens
Lemon butter chicken francaise | spinach parmesan orzo | garlic broccoli florets
Thai coconut milk poached cod | bok choy | cilantro lime rice
Grilled Hawaiian chicken skewers | coconut lime rice | summer salad
Citrus marinated flank steak | balsamic glazed asparagus | roast baby potatoes | chimichurri
Roasted rack of lamb | crispy turmeric butter rice | seared green beans | yogurt lemon dressing
Prosciutto wrapped stuffed chicken breast | couscous | mushroom sauce
Blackened Mahi-Mahi filet | lemon-parsley potatoes | mango salad
French onion pork tenderloin | sweet potato purée | roasted vegetables | warm focaccia
Dessert
Lemon and blueberry cheesecake
Tiramisu
Molten lava chocolate cake
Strawberry napoleons
Key lime pie
Chocolate mousse with fresh whipped cream
Warm apple crumble with ice cream
Chocolate dipped assortment of fresh fruit
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX |
|---|---|---|---|---|---|
| Winter 2020 to 2021 | $15,000 | $15,750 | $16,500 | $17,250 | $18,000 |
| Summer 2021 | $15,000 | $15,750 | $16,500 | $17,250 | $18,000 |
| Winter 2021 to 2022 | $15,000 | $15,750 | $16,500 | $17,250 | $18,000 |
| Summer 2022 | $15,000 | $15,750 | $16,500 | $17,250 | $18,000 |
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
<B>GENERAL NOTES: </B>
<B>LESS THAN 7 NIGHT CHARTERS: </B> For 6 nights divide by 7N X 6N. For less than 6 nights, divide by 6N X number of nights.
<B>MINIMUM NIGHTS:</B> 6 inquire for less
BVI PORT FEE: Add $400 each end for BVI ports other than West End or Jost</font color>
<B><BIG><U>SLEEP ABOARD</B></BIG></U> Sleep aboard the night before charter dates. Available for $200 per cabin per night, with a 3 cabin minimum. Includes snacks, welcome cocktails & continental breakfast. Dinner is to be taken ashore at client expense. EXCLUDES: Christmas and New Year's weeks.
<B><BIG><U>HALF-BOARD OPTION:</B></BIG></U> Includes 7 breakfasts, 4 lunches & 3 dinners, happy hour canapes, standard ships bar and snacks. Other meals ashore at client expense.
2@$14,700 3@$15,300 4@$15,900 5@$16,500 6@$17,100
<B><BIG><U>LOCAL FARE OPTION:</B></BIG></U> Includes 7 breakfasts, 5 lunches & 6 dinners, happy hour canapes, standard ships bar and snacks. Other meals ashore at client expense.
2@$14,850 3@$15,525 4@$16,200 5@$16,875 6@$17,550
<B><BIG><U>CHRISTMAS/NEW YEARS:</B></U></big> 7 night minimum, VIRGIN ISLANDS
<B>CHRISTMAS:</b> 1-6 pax $20,000
<B>NEW YEARS: </B> 1-6 pax $23,500
<font color="#f30000"><BIG><B>***SPECIAL OFFERS ***</big></b>
None at this time.
</font color>
