RUMBA
(4) queen berths with ensuite heads (electric fresh water toilets, dry shower stalls) plus (1) cabin with upper lower twin bunks with ensuite head (electric fresh water toilet, wet shower).
(4) queen berths with ensuite heads (electric fresh water toilets, dry shower stalls) plus (1) cabin with upper lower twin bunks with ensuite head (electric fresh water toilet, wet shower).
Accommodations | |
---|---|
Cabins: | 5 |
Queen: | 4 |
Single Cabins: | 1 |
Showers: | 6 |
Electric Heads: | 5 |
Engine Details | |
---|---|
(2) 75HP diesels (1) 17.5Kw generator (2) 3,000w inverters | |
Fuel Consumption: | - |
Cruising Speed: | - |
Max Speed: | - |
Details | |
---|---|
Type: | Cat |
Beam: | 28.8 Feet |
Draft: | 4.9 Feet |
Pax: | 10 |
YearBuilt: | 2014 |
Builder: | Lagoon |
Engines: | (2) 75HP diesels (1) 17.5Kw generator (2) 3,000w inverters |
JetSkis: | No |
Flag: | USA |
SatTv: | No |
RegNum: | 1291152 |
Jacuzzi: | No |
A/C: | Full |
Locations | |
---|---|
Winter Area: | Caribbean Virgin Islands |
Summer Area: | Caribbean Virgin Islands, Caribbean Leewards |
Pick Up Locations | |
---|---|
Pref. Pick-up: | - |
Other Pick-up: | - |



Amenities | |
---|---|
Salon Tv/VCR: | No |
Salon Stereo: | Yes |
Sat Tv: | - |
Camcorder: | No |
Books: | - |
Board Games: | Yes |
Deck Shower: | Yes |
Water Maker: | 40GPH |
Special Diets: | Yes |
Kosher: | No |
BBQ: | Yes |
Minimum Age: | Water Safe |
Inverter: | Yes |
Voltages: | 220 & USB plugs |
Water Maker: | 40GPH |
Ice Maker: | No |
Sailing Instructions: | - |
Internet Access: | Onboard WIFI |
Hairdryers: | Yes |
Guests Smokes: | Smoking on aft sugar scoop ste |
Crew Smokes: | No |
Pets Aboard: | No |
Hammock: | No |
Water Sports | |
---|---|
Dinghy size: | 13.8' |
Dinghy hp: | 40 |
Water Skis Adult: | Yes |
Water Skis Kids: | No |
Jet Skis: | No |
Kneeboard: | No |
Windsurfer: | No |
Snorkel Gear: | Yes |
Tube: | Yes |
Scurfer: | No |
Wake Board: | Yes |
Kayaks 1 Pax: | No |
Kayaks (2 Pax): | No |
Floating Mats: | Yes |
Swim Platform: | Scoop Steps |
Boarding Ladder (Loc/Type): | S/S off scoop steps |
Sailing Dinghy: | - |
Beach Games: | No |
Fishing Gear: | Yes |
Gear Type: | Trolling and spinning |
Rods: | 2 |
A thirst for adventure and experiences encapsulate who Captain John is. Growing up in Michigan he developed a lifelong love of hockey and working on hot rods and classic cars with his dad. He’s earned a Master Mechanics degree; not to mention learning to surf, sail and dive while living in Florida. He’s currently working towards his private pilot’s license when he’s not busy sailing the high seas. Being in the water or on it has become his chief form of recreation and relaxation, and he loves to share these passions with his guests.
With over 75,000 nautical miles of experience in South America, the Gulf of Mexico, and the Caribbean and Florida Captain John is more than comfortable on the water. John even holds thirty-year speed records for both north and south bound transits along the eastern seaboard of the United States. Working with Heather he enjoys crafting custom experiences for guests whether it’s finding amazing snorkeling, quiet coves, or sailing the days away.
Chef Elise
Born and raised in southern New Jersey just outside Philadelphia and Delaware. Elise has a
strong Italian background with a love of food, family and travel. Her earliest memories
start with cooking with her grandmother. They loved to cook authentic Italian dishes from
scratch. Growing up in a large Italian family meant big Sunday dinners were a tradition in
our household. This was the start of her love for cooking.
Elise studied Business and Economics in College while continuing traveling and exploring
different culinary delights with every venture abroad. She soon moved to New York City to
start a business career among the hustle and bustle of city life. She quickly found that her
earlier love of travel, exploration of local cuisines, and sailing the blue green waters of the
Mediterranean and Caribbean kept calling her away.
Before long, she had traveled 35 countries and all throughout the states with some
destinations visited several times only to find an intense realization that her heart’s desire
was in sharing her sailing and culinary life experiences with others to create a memorable
vacation adventure.
With years of knowledge acquired during her travels and with great passion, Elise creates
healthy, deep flavored dishes and well-planned combinations prepared with the highest
quality ingredients. My cooking style is healthy and pure with great flavor for the palate
and prepared the traditional way but served with a modern twist for your enjoyment. Any
diets and personal preferences are always welcomed.









Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX | 9 PAX | 10 PAX |
---|---|---|---|---|---|---|---|---|---|
Winter 2020 to 2021 | $20,000 | $20,500 | $21,000 | $21,500 | $22,000 | $22,500 | $23,000 | $23,500 | $24,000 |
Summer 2021 | $20,000 | $20,500 | $21,000 | $21,500 | $22,000 | $22,500 | $23,000 | $23,500 | $24,000 |
Winter 2021 to 2022 | $20,000 | $20,500 | $21,000 | $21,500 | $22,000 | $22,500 | $23,000 | $23,500 | $24,000 |
Summer 2022 | $20,000 | $20,500 | $21,000 | $21,500 | $22,000 | $22,500 | $23,000 | $23,500 | $24,000 |
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><BIG>GENERAL NOTES: </B> </big>
<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: 6 inquire for less
BVI PORT FEE: Add $400 each end for BVI ports other than West End or Jost.
Not legal for more than 10 guests.</font color></B>
<font color="ff0000"><B><BIG><BIG>If cruising area includes BVI, rates are PLUS permits, licenses and fees which are to be paid by client.</B></BIG></BIG>
</font color></B>
<B><BIG><U><BIG>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 boarding after 4pm, 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@$19,700 3@$20,050 4@$20,400 5@$20,750 6@$21,100 7@$21,450 8@$21,800 9@$22,150 10@$22,500
<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@$19,850 3@$20,275 4@$20,700 5@$21,125 6@$21,550 7@$21,975 8@$22,400 9@$22,825 10@$23,250
<B><BIG><U>CHRISTMAS/NEW YEARS:</B></U></big> 7 night minimum, VIRGIN ISLANDS
<B>CHRISTMAS:</b> 1-10 pax $26,000, must end 12/26 or earlier
<B>NEW YEARS: </B> 1-10 pax $30,000, may not start prior to 12/27
<font color="#f30000"><BIG><B>***SPECIAL OFFERS ***</big></b>
None at this time.
</font color>
.
X
Available
X
Booked
X
Hold
X
Unavailable
- : Cat
- : 28.8 Feet
- : 4.9 Feet
- : 10
- : 2014
- : Lagoon
- : (2) 75HP diesels (1) 17.5Kw generator (2) 3,000w inverters
- : No
- : No
- : Yacht offers Rendezvous Diving only
- : John Mikulka
- : USA
- : No
- : 1291152
Accommodations | |
---|---|
Cabins: | 5 |
Queen: | 4 |
Single Cabins: | 1 |
Showers: | 6 |
Wash Basins: | 5 |
Heads: | - |
Electric Heads: | 5 |
Engine Details | |
---|---|
(2) 75HP diesels (1) 17.5Kw generator (2) 3,000w inverters | |
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 |
Pick Up Locations | |
---|---|
Pref. Pick-up: | - |
Other Pick-up: | - |



Amenities | |
---|---|
Salon Tv/VCR: | No |
Salon Stereo: | Yes |
Sat Tv: | - |
# of Videos: | - |
# DVDs/Movies: | 1,000+ |
# CD's: | - |
Camcorder: | No |
Books: | - |
Board Games: | Yes |
Sun Awning: | Yes |
Deck Shower: | Yes |
Bimini: | Yes |
Water Maker: | 40GPH |
Special Diets: | Yes |
Kosher: | No |
BBQ: | Yes |
# Dine In: | 10 |
Minimum Age: | Water Safe |
Generator: | 17.5Kw |
Inverter: | Yes |
Voltages: | 220 & USB plugs |
Water Maker: | 40GPH |
Water Cap: | 300 Gallons |
Ice Maker: | No |
Sailing Instructions: | - |
Internet Access: | Onboard WIFI |
Gay Charters: | Yes |
Nude: | Inq |
Hairdryers: | Yes |
# Port Hatches: | 18 |
Guests Smokes: | Smoking on aft sugar scoop ste |
Crew Smokes: | No |
Pets Aboard: | No |
Pet Type: | N/A |
Guest Pets: | No |
Children Ok: | Yes |
Hammock: | No |
Windscoops: | No |
Water Sports | |
---|---|
Dinghy size: | 13.8' |
Dinghy hp: | 40 |
Dinghy # pax: | 8 |
Water Skis Adult: | Yes |
Water Skis Kids: | No |
Jet Skis: | No |
Wave Runners: | - |
Kneeboard: | No |
Windsurfer: | No |
Snorkel Gear: | Yes |
Tube: | Yes |
Scurfer: | No |
Wake Board: | Yes |
Kayaks 1 Pax: | No |
Kayaks (2 Pax): | No |
Floating Mats: | Yes |
Swim Platform: | Scoop Steps |
Boarding Ladder (Loc/Type): | S/S off scoop steps |
Sailing Dinghy: | - |
Beach Games: | No |
Fishing Gear: | Yes |
Gear Type: | Trolling and spinning |
Rods: | 2 |
A thirst for adventure and experiences encapsulate who Captain John is. Growing up in Michigan he developed a lifelong love of hockey and working on hot rods and classic cars with his dad. He’s earned a Master Mechanics degree; not to mention learning to surf, sail and dive while living in Florida. He’s currently working towards his private pilot’s license when he’s not busy sailing the high seas. Being in the water or on it has become his chief form of recreation and relaxation, and he loves to share these passions with his guests.
With over 75,000 nautical miles of experience in South America, the Gulf of Mexico, and the Caribbean and Florida Captain John is more than comfortable on the water. John even holds thirty-year speed records for both north and south bound transits along the eastern seaboard of the United States. Working with Heather he enjoys crafting custom experiences for guests whether it’s finding amazing snorkeling, quiet coves, or sailing the days away.
Chef Elise
Born and raised in southern New Jersey just outside Philadelphia and Delaware. Elise has a
strong Italian background with a love of food, family and travel. Her earliest memories
start with cooking with her grandmother. They loved to cook authentic Italian dishes from
scratch. Growing up in a large Italian family meant big Sunday dinners were a tradition in
our household. This was the start of her love for cooking.
Elise studied Business and Economics in College while continuing traveling and exploring
different culinary delights with every venture abroad. She soon moved to New York City to
start a business career among the hustle and bustle of city life. She quickly found that her
earlier love of travel, exploration of local cuisines, and sailing the blue green waters of the
Mediterranean and Caribbean kept calling her away.
Before long, she had traveled 35 countries and all throughout the states with some
destinations visited several times only to find an intense realization that her heart’s desire
was in sharing her sailing and culinary life experiences with others to create a memorable
vacation adventure.
With years of knowledge acquired during her travels and with great passion, Elise creates
healthy, deep flavored dishes and well-planned combinations prepared with the highest
quality ingredients. My cooking style is healthy and pure with great flavor for the palate
and prepared the traditional way but served with a modern twist for your enjoyment. Any
diets and personal preferences are always welcomed.
Breakfast
Fresh juices, coffee and tea will be served every morning accompanied by granola, cereals and a local fruit platter with fresh baked breads and muffins.
Pineapple Pancakes
Enjoy the blend of tropical flavors with these fluffy pineapple pancakes and homemade coconut syrup.
Vegetable Frittata
Eggs mixed with a variety of colorful vegetables and cheese. Baked to perfection and topped with fresh herbs.
Create Your Own Omelet
A French Omelet made with your choice of vegetables, cheeses, spinach and sautéed onions.
Eggs Benedict With Jumbo Lump Crab
Toasted English muffin layered with a slice of Canadian bacon, poached egg and jumbo lump crab meat. Topped with a rich and creamy hollandaise sauce and vibrant fresh herbs.
Perfectly Golden French Toast
Fluffy Brioche bread dipped in a vanilla and cinnamon mixture. Topped with powdered sugar, fresh berries and homemade syrup.
Cast Iron Shakshuka
Poached Eggs in a spicy tomato sauce with fresh herbs and avocado.
Classic American Breakfast
Eggs cooked to order with a side of bacon or sausage and classic crispy breakfast potatoes. Accompanied with a fruit and yogurt parfait.
Lunch
Crab Cakes
Maryland style crab cakes with jumbo lump crab meat served over a bed of vegetables with a delicious horseradish sriracha remoulade.
Spicy Shrimp Sushi Tower
Four layers starting with sushi rice. Then cucumbers and avocado, fresh mango salsa and spicy shrimp. Topped with black sesame seeds.
Seafood Bouillabaisse
Lobster, mussels, clams and scallops in a flavorful broth thickened with healthy vegetables and served with toasted French bread.
Seared Scallops
Scallops seared to perfection in an orange rum sauce overtop a sweet potato purée.
Summer Peach Spinach Salad
Grilled peaches over a bed of spinach. Packed with creamy goat cheese, avocado and crunchy toasted almonds and then drizzled with a homemade balsamic vinaigrette.
Shrimp Tacos
Spicy grilled jerk shrimp tacos with pineapple salsa. Topped with a creamy pina colada sauce.
Baked Lemon Pepper Chicken
Baked chicken in a peppery creamy lemon sauce served over almond rice with fresh vegetables.
Appetizers
Served with refreshing Cocktails, Wine or Champagne.
Charcuterie Board
Sushi Assortment
Mahi Mahi Ceviche
Creamy Cucumber Gazpacho
Melon, Prosciutto and Mozzarella Skewers topped with a Balsamic glaze
Bacon Wrapped Grilled Peaches
Teriyaki Salmon Bites
Grilled Caprese toast with burrata cheese and grilled avocados
Tuna Sashimi and avocado wonton cups
Homemade Pumpkin and Ricotta Ravioli
Dinner
Steak Oscar
Filet Mignon topped with Crab meat and a homemade Bearnaise sauce. Served with garlic mashed potatoes and grilled asparagus
Parmesan Pesto Tilapia
Tilapia broiled to a cheesy golden perfection and topped with pesto and fresh chopped tomatoes. Served with a truffle risotto and vegetables.
Lamb Kleftiko
Tender Lamb Shanks baked to perfection served over a potato puree with green beans and a red wine jelly sauce.
Baked Wild Striped Sea Bass
Sea Bass with Braised Daikon Radish and Piquillo Peppers in a Butter Sauce
Honey Garlic Salmon
Seared Salmon in a honey garlic sauce served with potato wedges and roasted red peppers
Cabernet Braised Short Ribs
Short Ribs baked in a cabernet wine sauce. Served with mashed potatoes and roasted vegetables.
Apricot Dijon Glazed White Fish
Local fresh caught fish baked in an apricot Dijon glaze with ginger and lime. Served over couscous rice and fresh greens.
Desserts
Poires Belle Helene
Classic French dessert of poached pears dipped in chocolate sauce with a side of vanilla bean ice cream and toasted almonds.
Chocolate Hazelnut Mousse
Light and fluffy hazelnut mousse topped with a homemade whipped cream and dusted with cocoa powder.
Lemon Semifreddo
Refreshing lemon semifreddo served on top of a Italian sponge cake with whipped cream and lemon zest.
Panna Cotta
Delicious Coconut Panna Cotta with Blackberry, Thyme and Sloe Gin Compote.
Almond Joy Pie
Enjoy pure coconut heaven with this almond joy pie. Coconut filling inside an Oreo crust with whipped cream and chocolate sauce drizzle and flakes of coconut topping.
Tiramisu
Authentic Italian Tiramisu. Elegant, rich layering of bold espresso and coco, creamy mascarpone cheese and ladyfinger cookies.
Mango Mousse Cake
This tropical whipped mango mouse is layered with coconut sorbet and then topped with fresh diced mangoes and coconut flakes.









Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX | 9 PAX | 10 PAX |
---|---|---|---|---|---|---|---|---|---|
Winter 2020 to 2021 | $20,000 | $20,500 | $21,000 | $21,500 | $22,000 | $22,500 | $23,000 | $23,500 | $24,000 |
Summer 2021 | $20,000 | $20,500 | $21,000 | $21,500 | $22,000 | $22,500 | $23,000 | $23,500 | $24,000 |
Winter 2021 to 2022 | $20,000 | $20,500 | $21,000 | $21,500 | $22,000 | $22,500 | $23,000 | $23,500 | $24,000 |
Summer 2022 | $20,000 | $20,500 | $21,000 | $21,500 | $22,000 | $22,500 | $23,000 | $23,500 | $24,000 |
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><BIG>GENERAL NOTES: </B> </big>
<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: 6 inquire for less
BVI PORT FEE: Add $400 each end for BVI ports other than West End or Jost.
Not legal for more than 10 guests.</font color></B>
<font color="ff0000"><B><BIG><BIG>If cruising area includes BVI, rates are PLUS permits, licenses and fees which are to be paid by client.</B></BIG></BIG>
</font color></B>
<B><BIG><U><BIG>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 boarding after 4pm, 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@$19,700 3@$20,050 4@$20,400 5@$20,750 6@$21,100 7@$21,450 8@$21,800 9@$22,150 10@$22,500
<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@$19,850 3@$20,275 4@$20,700 5@$21,125 6@$21,550 7@$21,975 8@$22,400 9@$22,825 10@$23,250
<B><BIG><U>CHRISTMAS/NEW YEARS:</B></U></big> 7 night minimum, VIRGIN ISLANDS
<B>CHRISTMAS:</b> 1-10 pax $26,000, must end 12/26 or earlier
<B>NEW YEARS: </B> 1-10 pax $30,000, may not start prior to 12/27
<font color="#f30000"><BIG><B>***SPECIAL OFFERS ***</big></b>
None at this time.
</font color>
.