Ruckus

$15,390 - $17,000 / WEEK
Bright and spacious saloon
Cockpit Dining area
Cockpit / Galley area
Foredeck lounge area
Queen cabin
Bathroom
Flybridge lounge area
Cockpit / BBQ

RUCKUS is a brand new luxury catamaran, a 2021 Elba 45. This vessel boasts energetic lines, inverted bows and incredible interior living spaces that make her truly astonishing. The saloon and galley area of this crewed yacht has been completely redesigned, with new rounded corners throughout, modern color range and large, extremely comfortable living areas, plenty of water toys AND fishing gear. This is THE yacht for your next crewed sailing vacation.

x3 spacious double cabins available for guests

BUILT/REFIT
YEAR
2020
YACHT
LENGTH
45 Ft
NUMBER OF
CABINS
3
NUMBER OF
GUESTS
6
TOTAL
CREW
2
CHARGES
FROM
$15,390
Accommodations
Cabins: 3
Queen: 3
Single Cabins: 1
Showers: 4
Electric Heads: -
Engine Details
-
Fuel Consumption: -
Cruising Speed: -
Max Speed: -
Details
Type: Cat
Beam: 24.8 Feet
Draft: 3.9 Feet
Pax: 6
YearBuilt: 2020
Builder: FOUNTAINE PAJOT
JetSkis: No
Flag: United States
SatTv: No
RegNum: DRF62045L021
Jacuzzi: No
A/C: Full
Locations
Winter Area: Caribbean Virgin Islands
Summer Area: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards
Pick Up Locations
Pref. Pick-up: -
Other Pick-up: -


Amenities
Salon Tv/VCR: No
Salon Stereo: Yes
Sat Tv: -
Camcorder: No
Books: No
Board Games: No
Deck Shower: No
Water Maker: -
Special Diets: Yes
Kosher: Inq
BBQ: Yes
Minimum Age: Water safe
Inverter: -
Voltages: -
Water Maker: -
Ice Maker: No
Sailing Instructions: No
Internet Access: Onboard WIFI
Hairdryers: No
Guests Smokes: On deck only
Crew Smokes: No
Pets Aboard: No
Hammock: No
Water Sports
Dinghy size: 10' Yamaha
Dinghy hp: 25HP
Water Skis Adult: No
Water Skis Kids: No
Jet Skis: No
Kneeboard: No
Windsurfer: No
Snorkel Gear: Yes
Tube: No
Scurfer: No
Wake Board: No
Kayaks 1 Pax: No
Kayaks (2 Pax): Yes
Floating Mats: No
Swim Platform: Yes
Boarding Ladder (Loc/Type): Yes
Sailing Dinghy: No
Beach Games: Yes
Fishing Gear: Yes
Gear Type: Light Tackle
Rods: -
Captain
Kyle Taylor
License: USCG 100 ton Captains License/ASA Sailing Instructor
Languages: English
Chef/First Mate
Erica Van Ausdal
License: STCW
Meet the crew!

Captain Kyle Taylor and Chef Erica Van Ausdal

Captain Kyle began sailing at University in Bellingham Washington. From there he went on to acquire his first job on the water while crewing on a Schooner in the Mediterranean. He continued to build his resume working aboard ships in Tampa, Florida where he attended Sea School and later received his 100 ton USCG Captains license. Since obtaining his license, he has logged over 10,000 nautical miles, spanning the Mediterranean, Caribbean, South-Pacific, North-Pacific and Atlantic. Initially his focus was in boat deliveries to and from the U.S. East coast and the Caribbean, then later shifted into the teaching domain. After instructing in the Caribbean, he has spent the last several years teaching ASA courses throughout the San Juan Islands in Washington State.

Chef Erica fell in love with the water when she sailed through the San Juan Islands and up the Sunshine Coast in British Columbia as a child. Since then she has spent several years working as crew on small adventure yachts between the Hawaiian Islands and South East Alaska. She has also spent time working in the hospitality industry at a two Michelin star restaurant and several fine dining establishments along the West Coast of the United States. She is a Court of Masters Sommelier and seasoned bartender who loves working with local ingredients. In her free time she loves racing sailboats, traveling around to new dive spots, and surfing the West Coast. She is eager and ready to create incredible memories with you in the Caribbean.

BREAKFAST

Twice baked breakfast potatoes with eggs, bacon and gruyere cheese. 

Buttermilk pancakes with strawberry compote and vanilla chantilly

Southwest sweet potato hash with fried eggs

Blueberry scones with whipped marscapone, lemon curd and soft scrambled egges

Breakfast burritos with chorizo, spiced black beans, avocado and salsa verde

Coconut chia pudding with granola and fresh fruit

LUNCH

Thai sesame rice noodles with marinated tofu or chicken

Citrus shrimp and avocado salad with miso dressing

Cilantro and lime salmon bowl

Mediterranean orzo salad with grilled chicken

BLT pasta salad with avocado and dijon vinaigrette

Fish tacos with cabbage slaw and corn salsa

SNACKS

Roasted garlic hummus and muhammara with warmed pita and vegetables

Fried plantain chips with spiced peanut yaji dip

Cherry tomato and pesto gallette

Charcuterie board with assorted meats and cheeses

Fresh fish ceviche with tortilla chips

DINNER

Seared Ahi with gibriche and braised bitter greens

Filet with smash-fried new potatoes, asparagus and salsa verde

Lamb meatball curry with saffron scented rice

Jerk seasoned grilled local fish with mango salsa

Roasted tomato pesto pasta with grilled prawns

DESSERT

Chocolate tart with toasted macadamia nuts and coconut flakes

Fresh mangos and berries in poppyseed glaze with earl grey creme

‘Nice-cream’ sandwiches with double chocolate cookies and banana nice-cream

Cashew dream cake with passion fruit and blueberries

Vietnamese iced coffee cake

Kyle and Erica were a delight to be around
Thank you for finding a great boat and crew for us, very last minute, for spring break. Kyle and Erica were a delight to be around for the week. It would only be normal for people get tired of each other, but with the yacht, crew and food, we all would have stayed longer, if possible.
Rates are All Inclusive
Season 2 PAX 3 PAX 4 PAX 5 PAX 6 PAX
Summer 2020 $15,390 $15,790 $16,390 $16,790 $17,000
Winter 2020 to 2021 $15,390 $15,790 $16,390 $16,790 $17,000
Summer 2021 $15,390 $15,790 $16,390 $16,790 $17,000
Winter 2021 to 2022 $15,390 $15,790 $16,390 $16,790 $17,000

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

● ADDITIONAL FEES: Cruising Permits, customs fees, and Taxes to be paid by the Charterer upon entry to Cruising Grounds or Ports for all charter locations.

● MINIMUM NIGHTS: 4

● LESS THAN 7 NIGHT CHARTER RATES: For 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights.

● SLEEP ABOARD:1/2 the daily rate. Dinner ashore at client's expense. Includes; boarding after 4pm, welcome cocktail and breakfast the next morning and early start.

● HALF-BOARD OPTION: $100 discount per person
Includes; 7 breakfasts, 4 lunches & 3 dinners, all other meals to be eaten ashore at client's expense.

● LOCAL FARE OPTION: $75 discount per person
Includes; 7 breakfasts, 5 lunches & 6 dinners, all other meals to be eaten ashore at client's expense.

● 2021/2022 HOLIDAY RATES:

XMAS: Standard charter rates apply. Must end no later than Dec 26th

NEW YEARS: Flat rate $20,000 Must begin no sooner than Dec 27th

X

Available

X

Booked

X

Hold

X

Unavailable

  • : Cat
  • : 24.8 Feet
  • : 3.9 Feet
  • : 6
  • : 2020
  • : FOUNTAINE PAJOT
  • : No
  • : No
  • : Yacht offers Rendezvous Diving only
  • : Kyle Taylor
  • : United States
  • : No
  • : DRF62045L021
Accommodations
Cabins: 3
Queen: 3
Single Cabins: 1
Showers: 4
Wash Basins: 4
Heads: 4
Electric Heads: -
Engine Details
-
Fuel Consumption: -
Cruising Speed: -
Max Speed: -
Details
Refit: -
Helipad: No
Jacuzzi: No
A/C: Full
Locations
Winter Area: Caribbean Virgin Islands
Summer Area: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards
Pick Up Locations
Pref. Pick-up: -
Other Pick-up: -


Amenities
Salon Tv/VCR: No
Salon Stereo: Yes
Sat Tv: -
# of Videos: -
# DVDs/Movies: No
# CD's: No
Camcorder: No
Books: No
Board Games: No
Sun Awning: No
Deck Shower: No
Bimini: No
Water Maker: -
Special Diets: Yes
Kosher: Inq
BBQ: Yes
# Dine In: 8
Minimum Age: Water safe
Generator: -
Inverter: -
Voltages: -
Water Maker: -
Water Cap: -
Ice Maker: No
Sailing Instructions: No
Internet Access: Onboard WIFI
Gay Charters: Yes
Nude: Inq
Hairdryers: No
# Port Hatches: No
Guests Smokes: On deck only
Crew Smokes: No
Pets Aboard: No
Pet Type: -
Guest Pets: No
Children Ok: Yes
Hammock: No
Windscoops: No
Water Sports
Dinghy size: 10' Yamaha
Dinghy hp: 25HP
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: No
Scurfer: No
Wake Board: No
Kayaks 1 Pax: No
Kayaks (2 Pax): Yes
Floating Mats: No
Swim Platform: Yes
Boarding Ladder (Loc/Type): Yes
Sailing Dinghy: No
Beach Games: Yes
Fishing Gear: Yes
Gear Type: Light Tackle
Rods: -
Captain
Kyle Taylor
License: USCG 100 ton Captains License/ASA Sailing Instructor
Languages: English
Chef/First Mate
Erica Van Ausdal
License: STCW
Meet the crew!

Captain Kyle Taylor and Chef Erica Van Ausdal

Captain Kyle began sailing at University in Bellingham Washington. From there he went on to acquire his first job on the water while crewing on a Schooner in the Mediterranean. He continued to build his resume working aboard ships in Tampa, Florida where he attended Sea School and later received his 100 ton USCG Captains license. Since obtaining his license, he has logged over 10,000 nautical miles, spanning the Mediterranean, Caribbean, South-Pacific, North-Pacific and Atlantic. Initially his focus was in boat deliveries to and from the U.S. East coast and the Caribbean, then later shifted into the teaching domain. After instructing in the Caribbean, he has spent the last several years teaching ASA courses throughout the San Juan Islands in Washington State.

Chef Erica fell in love with the water when she sailed through the San Juan Islands and up the Sunshine Coast in British Columbia as a child. Since then she has spent several years working as crew on small adventure yachts between the Hawaiian Islands and South East Alaska. She has also spent time working in the hospitality industry at a two Michelin star restaurant and several fine dining establishments along the West Coast of the United States. She is a Court of Masters Sommelier and seasoned bartender who loves working with local ingredients. In her free time she loves racing sailboats, traveling around to new dive spots, and surfing the West Coast. She is eager and ready to create incredible memories with you in the Caribbean.

BREAKFAST

Twice baked breakfast potatoes with eggs, bacon and gruyere cheese. 

Buttermilk pancakes with strawberry compote and vanilla chantilly

Southwest sweet potato hash with fried eggs

Blueberry scones with whipped marscapone, lemon curd and soft scrambled egges

Breakfast burritos with chorizo, spiced black beans, avocado and salsa verde

Coconut chia pudding with granola and fresh fruit

LUNCH

Thai sesame rice noodles with marinated tofu or chicken

Citrus shrimp and avocado salad with miso dressing

Cilantro and lime salmon bowl

Mediterranean orzo salad with grilled chicken

BLT pasta salad with avocado and dijon vinaigrette

Fish tacos with cabbage slaw and corn salsa

SNACKS

Roasted garlic hummus and muhammara with warmed pita and vegetables

Fried plantain chips with spiced peanut yaji dip

Cherry tomato and pesto gallette

Charcuterie board with assorted meats and cheeses

Fresh fish ceviche with tortilla chips

DINNER

Seared Ahi with gibriche and braised bitter greens

Filet with smash-fried new potatoes, asparagus and salsa verde

Lamb meatball curry with saffron scented rice

Jerk seasoned grilled local fish with mango salsa

Roasted tomato pesto pasta with grilled prawns

DESSERT

Chocolate tart with toasted macadamia nuts and coconut flakes

Fresh mangos and berries in poppyseed glaze with earl grey creme

‘Nice-cream’ sandwiches with double chocolate cookies and banana nice-cream

Cashew dream cake with passion fruit and blueberries

Vietnamese iced coffee cake

Kyle and Erica were a delight to be around
Thank you for finding a great boat and crew for us, very last minute, for spring break. Kyle and Erica were a delight to be around for the week. It would only be normal for people get tired of each other, but with the yacht, crew and food, we all would have stayed longer, if possible.
Rates are All Inclusive
Season 2 PAX 3 PAX 4 PAX 5 PAX 6 PAX
Summer 2020 $15,390 $15,790 $16,390 $16,790 $17,000
Winter 2020 to 2021 $15,390 $15,790 $16,390 $16,790 $17,000
Summer 2021 $15,390 $15,790 $16,390 $16,790 $17,000
Winter 2021 to 2022 $15,390 $15,790 $16,390 $16,790 $17,000

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

● ADDITIONAL FEES: Cruising Permits, customs fees, and Taxes to be paid by the Charterer upon entry to Cruising Grounds or Ports for all charter locations.

● MINIMUM NIGHTS: 4

● LESS THAN 7 NIGHT CHARTER RATES: For 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights.

● SLEEP ABOARD:1/2 the daily rate. Dinner ashore at client's expense. Includes; boarding after 4pm, welcome cocktail and breakfast the next morning and early start.

● HALF-BOARD OPTION: $100 discount per person
Includes; 7 breakfasts, 4 lunches & 3 dinners, all other meals to be eaten ashore at client's expense.

● LOCAL FARE OPTION: $75 discount per person
Includes; 7 breakfasts, 5 lunches & 6 dinners, all other meals to be eaten ashore at client's expense.

● 2021/2022 HOLIDAY RATES:

XMAS: Standard charter rates apply. Must end no later than Dec 26th

NEW YEARS: Flat rate $20,000 Must begin no sooner than Dec 27th
CONTACT US