SEGUNDO VIENTO

$35,000 - $46,000 / WEEK
Spacious full width saloon
The aft cockpit area
Large flybridge lounging area
Stern, with the power-lift swim platform
Master king berth guest suite
Master head and shower
Af starboard queen berth guest suite
Aft queen berth guest suite
Side view of SEGUNDO VIENTO
Sunset...
Enjoying a serene moment on the flybridge
Evening delights

SEGUNDO VIENTO Isn't it time for you to get your "second wind"? SEGUNDO VIENTO is your "second wind" in the Caribbean! An all-new 2021 Privilege 64 catamaran, she features a large master king-berth guest suite forward, and two mirror-image queen-berth guests suites aft. SEGUNDO VIENTO is air-conditioned throughout.

Master centre-line king suite forward and two aft queen berth suites.

BUILT/REFIT
YEAR
2021
YACHT
LENGTH
64 Ft
NUMBER OF
CABINS
3
NUMBER OF
GUESTS
6
TOTAL
CREW
-
CHARGES
FROM
$35,000
Accommodations
Cabins: 3
Queen: 2
Single Cabins: 1
Showers: 3
Electric Heads: 3
Engine Details
-
Fuel Consumption: -
Cruising Speed: -
Max Speed: -
Details
Type: Cat
Beam: 30 Feet
Draft: 6 Feet
Pax: 6
YearBuilt: 2021
Builder: Privilege
JetSkis: Yes
Flag: BVI
SatTv: Yes
Jacuzzi: No
A/C: Full
Locations
Winter Area: -
Summer Area: Caribbean Virgin Islands
Pick Up Locations
Pref. Pick-up: -
Other Pick-up: -


Amenities
Salon Tv/VCR: Yes
Salon Stereo: Yes
Sat Tv: -
Camcorder: Yes
Books: -
Board Games: -
Deck Shower: Yes
Water Maker: 2
Special Diets: Inq
Kosher: Inq
BBQ: Yes
Minimum Age: 6 months
Inverter: 8Kw
Voltages: 110 & 220
Water Maker: 2
Ice Maker: Yes
Sailing Instructions: No
Internet Access: Onboard WIFI
Hairdryers: Yes
Guests Smokes: Transoms
Crew Smokes: No
Pets Aboard: No
Hammock: -
Water Sports
Dinghy size: 145 ft
Dinghy hp: 195
Water Skis Adult: Yes
Water Skis Kids: Yes
Jet Skis: Yes
Kneeboard: Yes
Windsurfer: No
Snorkel Gear: 12
Tube: Yes
Scurfer: -
Wake Board: Yes
Kayaks 1 Pax: 2
Kayaks (2 Pax): -
Floating Mats: Yes
Swim Platform: Yes
Boarding Ladder (Loc/Type): Stern
Sailing Dinghy: No
Beach Games: -
Fishing Gear: Yes
Gear Type: -
Rods: -
Captain
Lee Adams
Nation: RSA
License: RYAYM
Languages: English
Chef
Tyler Dawson
Nation: BVIslander
Lee’s interest in the Maritime Industry was installed in him from the earliest age possible, owing to his grandfather being Admiral Tom Hardiman of the Port Elizabeth Navy. While at a young age he took part in bay racing and lending a hand at the local yacht club. His passion for sailing grew and after school and much thought, Lee took to the oceans on a recreational professional side as opposed to the Navy. He joined a crew and raced across the Atlantic, where he took part in regattas in Antigua and St Maarten. In the USA he was able to establish himself as a valuable crew member aboard a classic Schooner that circumnavigated the globe, and after completing his maritime studies he was fortunate to take over as skipper and gained more experience in the engineering department. Lee

is an active and enthusiastic person, he enjoys all water sports. The experiences he has gained through his travels along with a jovial personality creates a pleasant atmosphere which is enough to make any guest aboard feel right at home, ready to relax and enjoy themselves.

Tyler Dawson started working in the kitchen at age 14 until he finished university where upon he left full time kitchen employment for more formal work. In 2006 he decided on a change of lifestyle and returned to the kitchen eventually moving back to the BVI and opening his own bakery, full service café, catering service and boat provisioning service. The bakery also supplies supermarkets, hotels and restaurants.
Tyler has worked in award winning restaurants in South Africa, Marriot Autograph Hotels and catered at a Presidential level.
Trained and worked under two of South Africa's top chefs, ran initiation programs for Charter Chef's and recently completed two seasons on a private charter catamaran.

Tyler is a trained chef, artisanal baker and he is the owner of Family Food and Bakery on the island of Tortola.

In 2017, Zingara welcomed Tyler on board to take over the reigns in the galley, growing up in Tortola has given Tyler the knowledge and expertise with the use of local fresh ingredients and produce.

Tyler is an avid spear fisherman and having being born on the island of Tortola, he is has permission and loves nothing more than catching fresh Lion-fish and lobsters to prepare for guests on board.

With Tyler’s friendly, outgoing personality and great sense of humor, you are certain to feel right at home on board

CHEF TYLER DAWSON

(All items are subject to local availability and quality. Further options are available and modifications may be made according to allergies and guest preferences).

Breakfast

A selection of Cereal, Yogurts, Pastries, Bread, Preserves and Fruit served daily.

Daily Hot Breakfast

Scrambled eggs, Bacon, Mushroom, Roasted Tomatoes with Cassava & Potato Rosti
Caribbean Coconut French Toast with Fried Banana & Maple Syrup
Smoked Salmon Cream Cheese Bagel
NYC Bagel (Bacon, Cheddar & Fried Eggs)
Shakshuka (North African Style Poached Eggs in Spicy Tomato Relish)
Eggs Benedict/Royale/Florentine
Steak Fajita on Potato Hash Browns
Omelette Soufflé
Buttermilk Pancakes with Caramelised Plums
Sweetcorn Fritters
Pain Perdu
Croque Monsieur/Madame

Lunch

(Salads served with freshly baked bread)

California Salad (Quinoa, Edamame, Mango based) 
Moroccan Roasted Butternut & Couscous Salad
English Beer Batter Fish on Zucchini Fries
USA Beef Burger/Lemon Herb Chicken Burger (Side Salad/Fries)
Dominican Burger (Side Salad/Fries)
Pizza (Side Salad/Fries)
Ribs (Side Salad/Fries)
Caesar Salad (Chicken/Shrimp)
Thai Mango Shrimp Salad
Thai Peanut & Mango Green Salad
Sicilian Pasta Salad
Nicoise Salad
Pulled Pork Burger (Side Salad/Fries)
Lobster Rolls/Steak Rolls (Side Salad/Fries)
Roasted Vegetable Tart (Side Salad/Fries)
Selection of Quiches (Side Salad/Fries)

Cocktail Snacks
Cheese Platter/Charcuterie Platter
Nachos
Thai Fish Cakes
Shrimp Skewers
Bruschetta (various toppings)
Choux Balls (various fillings)
Israeli Style Roasted Cauliflower
Sweet & Spicy Marinated Tofu Skewers
Spring Quinoa & Zucchini Fritters
Apple, Bacon & Cheddar Fritters
Scones with Cheese, Cream & Preserves
Stamp n Go (Saltfish Fritters)
Tandori Chicken Wings

Dinner

Served with freshly baked bread rolls

Appetisers

Moules Marinère
Spicy Broccoli Salad
Ricotta Gnocchi with Butter Sage Sauce
West Indian Red Papaya Salad
Chicken, Grapefruit & Pistachio Salad
Caprese Salad with Balsamic Vinegar Pearls
Vegetable Tian
Japanese Dashi Broth Soup
Ginger and Prawn Dumpling Soup
Moroccan Chicken and Chickpea Soup
White Bean Soup
Watercress Soup
Crab Stir Fried Noodles
Cantonese Pepper Squid
Ravioli (Various Fillings)
Risotto (Crab & Asparagus/ Mushroom/ Lobster)
Run Down (Mackerel in Coconut)

Mains
Flame Grilled Mahi Mahi on Asian Greens
Tamarind Glazed Grouper on Jasmine Rice
Grilled Rib-eye Steaks with Mixed Root Vegetable Wedges and Jerk Butter
Caribbean Jerk Chicken with Callaloo, Ackee, Rice and Peas and Johnny Cakes
Lemon and Parsley Crusted Fish on Garlic Mashed Potato
Pan-fried Red Snapper with Spicy Green Salad and a Sweet and Sour Dressing
Pasta (Thai Seafood / Mushroom Carbonara)
Pork Medallions with a Pineapple Salsa on Garlic Mash
Roast Rack of Lamb on a Herb Risotto
Duck Breast served with a Plum & Dark Chocolate Sauce
Slow Cooked Caribbean Oxtail on a Polenta Mash
Curried Goat on Polenta Mash
Honey Glazed Pork Belly with Roasted Vegetables

Deserts
Lemon and Mint Gratini on Shaved Melon
Apple and Mango Crumble
Chocolate Rum Pots
Rum Glazed Grilled Pineapple with Soursop Ice-cream and Key Lime Tarts
Tiramisu
Various Tarts (Chocolate/Apple/Key Lime)
St Clements Pudding
Posset (Citrus/ Hibiscus)
Soufflé (Chocolate/ Lemon)
Mousse (Chocolate/ Lemon)
Summer Berry Fruit Meringue
Summer Fruit Pudding
Malva Pudding
Sticky Toffee Date Pudding
Nougatina
Shortcake (Strawberry/ Blueberry / Apple) 
Chocolate Guinness Cake
Foster (Banana/ Strawberry)
Various Ice-creams

N
N
Rates are All Inclusive
Season 2 PAX 3 PAX 4 PAX 5 PAX 6 PAX
Winter 2021 to 2022 $35,000 $36,500 $38,000 $39,000 $40,000
Summer 2022 $35,000 $36,500 $38,000 $39,000 $40,000
Winter 2022 to 2023 $35,000 $36,500 $38,000 $39,000 $40,000

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
Christmas week: Up to 6 guests for US$44,000
New Years week: Up to 6 guests for US$46,000

X

Available

X

Booked

X

Hold

X

Unavailable

  • : Cat
  • : 30 Feet
  • : 6 Feet
  • : 6
  • : 2021
  • : Privilege
  • : Yes
  • : Yes
  • : Yacht offers Rendezvous Diving only
  • : Lee Adams
  • : BVI
  • : Yes
Accommodations
Cabins: 3
Queen: 2
Single Cabins: 1
Showers: 3
Wash Basins: 3
Heads: 3
Electric Heads: 3
Engine Details
-
Fuel Consumption: -
Cruising Speed: -
Max Speed: -
Details
Refit: -
Helipad: No
Jacuzzi: No
A/C: Full
Locations
Winter Area: -
Summer Area: Caribbean Virgin Islands
Pick Up Locations
Pref. Pick-up: -
Other Pick-up: -


Amenities
Salon Tv/VCR: Yes
Salon Stereo: Yes
Sat Tv: -
# of Videos: -
# DVDs/Movies: Digital
# CD's: Digital
Camcorder: Yes
Books: -
Board Games: -
Sun Awning: Yes
Deck Shower: Yes
Bimini: Yes
Water Maker: 2
Special Diets: Inq
Kosher: Inq
BBQ: Yes
# Dine In: 6
Minimum Age: 6 months
Generator: 13.5 Kw
Inverter: 8Kw
Voltages: 110 & 220
Water Maker: 2
Water Cap: 1300 ptrs
Ice Maker: Yes
Sailing Instructions: No
Internet Access: Onboard WIFI
Gay Charters: Yes
Nude: No
Hairdryers: Yes
# Port Hatches: -
Guests Smokes: Transoms
Crew Smokes: No
Pets Aboard: No
Pet Type: -
Guest Pets: No
Children Ok: Yes
Hammock: -
Windscoops: No
Water Sports
Dinghy size: 145 ft
Dinghy hp: 195
Dinghy # pax: 8
Water Skis Adult: Yes
Water Skis Kids: Yes
Jet Skis: Yes
Wave Runners: No
Kneeboard: Yes
Windsurfer: No
Snorkel Gear: 12
Tube: Yes
Scurfer: -
Wake Board: Yes
Kayaks 1 Pax: 2
Kayaks (2 Pax): -
Floating Mats: Yes
Swim Platform: Yes
Boarding Ladder (Loc/Type): Stern
Sailing Dinghy: No
Beach Games: -
Fishing Gear: Yes
Gear Type: -
Rods: -
Captain
Lee Adams
Nation: RSA
License: RYAYM
Languages: English
Chef
Tyler Dawson
Nation: BVIslander
Lee’s interest in the Maritime Industry was installed in him from the earliest age possible, owing to his grandfather being Admiral Tom Hardiman of the Port Elizabeth Navy. While at a young age he took part in bay racing and lending a hand at the local yacht club. His passion for sailing grew and after school and much thought, Lee took to the oceans on a recreational professional side as opposed to the Navy. He joined a crew and raced across the Atlantic, where he took part in regattas in Antigua and St Maarten. In the USA he was able to establish himself as a valuable crew member aboard a classic Schooner that circumnavigated the globe, and after completing his maritime studies he was fortunate to take over as skipper and gained more experience in the engineering department. Lee

is an active and enthusiastic person, he enjoys all water sports. The experiences he has gained through his travels along with a jovial personality creates a pleasant atmosphere which is enough to make any guest aboard feel right at home, ready to relax and enjoy themselves.

Tyler Dawson started working in the kitchen at age 14 until he finished university where upon he left full time kitchen employment for more formal work. In 2006 he decided on a change of lifestyle and returned to the kitchen eventually moving back to the BVI and opening his own bakery, full service café, catering service and boat provisioning service. The bakery also supplies supermarkets, hotels and restaurants.
Tyler has worked in award winning restaurants in South Africa, Marriot Autograph Hotels and catered at a Presidential level.
Trained and worked under two of South Africa's top chefs, ran initiation programs for Charter Chef's and recently completed two seasons on a private charter catamaran.

Tyler is a trained chef, artisanal baker and he is the owner of Family Food and Bakery on the island of Tortola.

In 2017, Zingara welcomed Tyler on board to take over the reigns in the galley, growing up in Tortola has given Tyler the knowledge and expertise with the use of local fresh ingredients and produce.

Tyler is an avid spear fisherman and having being born on the island of Tortola, he is has permission and loves nothing more than catching fresh Lion-fish and lobsters to prepare for guests on board.

With Tyler’s friendly, outgoing personality and great sense of humor, you are certain to feel right at home on board

CHEF TYLER DAWSON

(All items are subject to local availability and quality. Further options are available and modifications may be made according to allergies and guest preferences).

Breakfast

A selection of Cereal, Yogurts, Pastries, Bread, Preserves and Fruit served daily.

Daily Hot Breakfast

Scrambled eggs, Bacon, Mushroom, Roasted Tomatoes with Cassava & Potato Rosti
Caribbean Coconut French Toast with Fried Banana & Maple Syrup
Smoked Salmon Cream Cheese Bagel
NYC Bagel (Bacon, Cheddar & Fried Eggs)
Shakshuka (North African Style Poached Eggs in Spicy Tomato Relish)
Eggs Benedict/Royale/Florentine
Steak Fajita on Potato Hash Browns
Omelette Soufflé
Buttermilk Pancakes with Caramelised Plums
Sweetcorn Fritters
Pain Perdu
Croque Monsieur/Madame

Lunch

(Salads served with freshly baked bread)

California Salad (Quinoa, Edamame, Mango based) 
Moroccan Roasted Butternut & Couscous Salad
English Beer Batter Fish on Zucchini Fries
USA Beef Burger/Lemon Herb Chicken Burger (Side Salad/Fries)
Dominican Burger (Side Salad/Fries)
Pizza (Side Salad/Fries)
Ribs (Side Salad/Fries)
Caesar Salad (Chicken/Shrimp)
Thai Mango Shrimp Salad
Thai Peanut & Mango Green Salad
Sicilian Pasta Salad
Nicoise Salad
Pulled Pork Burger (Side Salad/Fries)
Lobster Rolls/Steak Rolls (Side Salad/Fries)
Roasted Vegetable Tart (Side Salad/Fries)
Selection of Quiches (Side Salad/Fries)

Cocktail Snacks
Cheese Platter/Charcuterie Platter
Nachos
Thai Fish Cakes
Shrimp Skewers
Bruschetta (various toppings)
Choux Balls (various fillings)
Israeli Style Roasted Cauliflower
Sweet & Spicy Marinated Tofu Skewers
Spring Quinoa & Zucchini Fritters
Apple, Bacon & Cheddar Fritters
Scones with Cheese, Cream & Preserves
Stamp n Go (Saltfish Fritters)
Tandori Chicken Wings

Dinner

Served with freshly baked bread rolls

Appetisers

Moules Marinère
Spicy Broccoli Salad
Ricotta Gnocchi with Butter Sage Sauce
West Indian Red Papaya Salad
Chicken, Grapefruit & Pistachio Salad
Caprese Salad with Balsamic Vinegar Pearls
Vegetable Tian
Japanese Dashi Broth Soup
Ginger and Prawn Dumpling Soup
Moroccan Chicken and Chickpea Soup
White Bean Soup
Watercress Soup
Crab Stir Fried Noodles
Cantonese Pepper Squid
Ravioli (Various Fillings)
Risotto (Crab & Asparagus/ Mushroom/ Lobster)
Run Down (Mackerel in Coconut)

Mains
Flame Grilled Mahi Mahi on Asian Greens
Tamarind Glazed Grouper on Jasmine Rice
Grilled Rib-eye Steaks with Mixed Root Vegetable Wedges and Jerk Butter
Caribbean Jerk Chicken with Callaloo, Ackee, Rice and Peas and Johnny Cakes
Lemon and Parsley Crusted Fish on Garlic Mashed Potato
Pan-fried Red Snapper with Spicy Green Salad and a Sweet and Sour Dressing
Pasta (Thai Seafood / Mushroom Carbonara)
Pork Medallions with a Pineapple Salsa on Garlic Mash
Roast Rack of Lamb on a Herb Risotto
Duck Breast served with a Plum & Dark Chocolate Sauce
Slow Cooked Caribbean Oxtail on a Polenta Mash
Curried Goat on Polenta Mash
Honey Glazed Pork Belly with Roasted Vegetables

Deserts
Lemon and Mint Gratini on Shaved Melon
Apple and Mango Crumble
Chocolate Rum Pots
Rum Glazed Grilled Pineapple with Soursop Ice-cream and Key Lime Tarts
Tiramisu
Various Tarts (Chocolate/Apple/Key Lime)
St Clements Pudding
Posset (Citrus/ Hibiscus)
Soufflé (Chocolate/ Lemon)
Mousse (Chocolate/ Lemon)
Summer Berry Fruit Meringue
Summer Fruit Pudding
Malva Pudding
Sticky Toffee Date Pudding
Nougatina
Shortcake (Strawberry/ Blueberry / Apple) 
Chocolate Guinness Cake
Foster (Banana/ Strawberry)
Various Ice-creams

N
N
Rates are All Inclusive
Season 2 PAX 3 PAX 4 PAX 5 PAX 6 PAX
Winter 2021 to 2022 $35,000 $36,500 $38,000 $39,000 $40,000
Summer 2022 $35,000 $36,500 $38,000 $39,000 $40,000
Winter 2022 to 2023 $35,000 $36,500 $38,000 $39,000 $40,000

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
Christmas week: Up to 6 guests for US$44,000
New Years week: Up to 6 guests for US$46,000
CONTACT US