SOUTHERN BELLE
$54,000 - $59,000 / WEEK
Master King (Owner) Cabin, main deck, forward. His‑and‑hers En‑suite heads with a dual‑access shower between.
VIP King Cabin, lower deck (Forward Below). Large En‑suite VIP head with marble vanity and shower.
Double Guest Cabin, lower deck, starboard side. En‑suite head.
Twin Guest Cabin, lower deck, port side. En‑suite head.
BUILT/REFIT
YEAR
2006
YACHT
LENGTH
87 Ft
NUMBER OF
CABINS
4
NUMBER OF
GUESTS
8
TOTAL
CREW
4
CHARGES
FROM
$54,000
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | - |
| Single Cabins: | 1 |
| Showers: | 4 |
| Electric Heads: | - |
| Engine Details | |
|---|---|
| 2 × Caterpillar C‑30 1550HP 2 x Northern Lights M984W3, 60 Hz 33 kW each | |
| Fuel Consumption: | 100 |
| Cruising Speed: | 13 |
| Max Speed: | 18US Gall/Hr |
| Details | |
|---|---|
| Type: | Power |
| Beam: | 23.7 Feet |
| Draft: | 6.7 Feet |
| Pax: | 8 |
| YearBuilt: | 2006 |
| Builder: | Johnson |
| Engines: | 2 × Caterpillar C‑30 1550HP 2 x Northern Lights M984W3, 60 Hz 33 kW each |
| JetSkis: | No |
| Flag: | U.S. |
| SatTv: | Yes |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
| Summer Area: | Bahamas, USA - New England, USA - North East |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | - |
| Camcorder: | No |
| Books: | yes |
| Board Games: | Yes |
| Deck Shower: | Yes |
| Water Maker: | yes |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | Yes |
| Minimum Age: | - |
| Inverter: | - |
| Voltages: | - |
| Water Maker: | yes |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Hairdryers: | Yes |
| Guests Smokes: | - |
| Crew Smokes: | Inq |
| Pets Aboard: | No |
| Hammock: | No |
| Water Sports | |
|---|---|
| Dinghy size: | 24' Cobia Center Console - 2024 |
| Dinghy hp: | 250 |
| Water Skis Adult: | No |
| Water Skis Kids: | No |
| Jet Skis: | No |
| Kneeboard: | No |
| Windsurfer: | No |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | No |
| Wake Board: | No |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | No |
| Floating Mats: | Yes |
| Swim Platform: | yes |
| Boarding Ladder (Loc/Type): | yes |
| Sailing Dinghy: | - |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | casual |
| Rods: | 4 |
Captain
Clinton Van Der Linden
Nation: South African
Chef
Charli Bellamy
Nation: American
Captain - Clinton Van Der Linden
Captain Clinton brings over a decade of experience on luxury yachts worldwide, combining professionalism with a warm, approachable personality. Having worked extensively on both private and charter vessels, he is known for creating a smooth, safe, and relaxed onboard experience where guests can truly unwind.
With a strong passion for the ocean, watersports, and travel, Clinton enjoys sharing his knowledge while ensuring every detail is taken care of behind the scenes. His calm leadership, attention to detail, and genuine care for guest comfort help make each journey aboard Motor Yacht Southern Belle memorable, effortless, and enjoyable from start to finish.
Chef - Charli Bellamy
Charli is a Southern gal who loves travel and feeding people. She was born on a small farm in Georgia and her earliest job was tending chickens and collecting the fresh eggs every morning. She grew up cooking authentic Southern food with her grandparents, feeding a large family with food grown in the garden or sourced from the farm. Developing a love for travel at a young age, she has been exploring the world and incorporating new cuisine into her cooking for many years. After her first sailing experience in 2015, she found her passion for living and working on the sea. A woman of many talents, she studied Chemistry at the University of Georgia, then attended design school at FIT in New York while running a specialty coffee shop, and also spent six months in Italy studying abroad and learning Italian cooking. In her twenties she designed a small line of cocktail and party dresses before opening her own vintage clothing business in Seattle, WA.
Her love of travel and exploring eventually landed her on a boat in Croatia, where she fell in love with the sea. Charli began cooking on sail boats 8 years ago, beginning with small private charters in the Mediterranean. She has worked and sailed in Croatia, Montenegro, Greece, Italy, Bahamas, the San Juan Islands, the US & British Virgin Islands, as well as the southern Caribbean. While her favorite cuisines are modern, healthy Southern and Italian, she has had extensive experience cooking for specialized diets including gluten free, vegetarian, vegan, keto/paleo. She is always happy to work with guests and provide customized menus.
Mate / Engineer - Marcel Roestroff
Marcel Roestorff brings a strong hands-on approach and a genuine passion for the ocean to his role as Mate/Engineer aboard Motor Yacht Southern Belle. With experience across both deck and engineering operations, he plays an important part in ensuring the yacht runs smoothly and efficiently at all times.
Calm, hardworking, and approachable, Marcel takes pride in maintaining high standards behind the scenes while supporting guest activities on deck. His positive attitude, attention to detail, and willingness to assist wherever needed help create a safe, relaxed, and enjoyable onboard experience for everyone.
Stew - Caitlin Eichert
Caitlin Eichert brings a friendly, attentive, and professional approach to her role as Stewardess aboard Motor Yacht Southern Belle. With experience on both sailing and motor yachts, she is dedicated to creating a comfortable and welcoming atmosphere where guests can truly relax and enjoy their time onboard.
Highly organised and detail-oriented, Caitlin takes pride in delivering seamless service, beautifully presented interiors, and thoughtful guest care. Approachable and hardworking, she enjoys anticipating guest needs and ensuring every detail is taken care of, helping to create an effortless and enjoyable experience from start to finish.
Captain Clinton brings over a decade of experience on luxury yachts worldwide, combining professionalism with a warm, approachable personality. Having worked extensively on both private and charter vessels, he is known for creating a smooth, safe, and relaxed onboard experience where guests can truly unwind.
With a strong passion for the ocean, watersports, and travel, Clinton enjoys sharing his knowledge while ensuring every detail is taken care of behind the scenes. His calm leadership, attention to detail, and genuine care for guest comfort help make each journey aboard Motor Yacht Southern Belle memorable, effortless, and enjoyable from start to finish.
Chef - Charli Bellamy
Charli is a Southern gal who loves travel and feeding people. She was born on a small farm in Georgia and her earliest job was tending chickens and collecting the fresh eggs every morning. She grew up cooking authentic Southern food with her grandparents, feeding a large family with food grown in the garden or sourced from the farm. Developing a love for travel at a young age, she has been exploring the world and incorporating new cuisine into her cooking for many years. After her first sailing experience in 2015, she found her passion for living and working on the sea. A woman of many talents, she studied Chemistry at the University of Georgia, then attended design school at FIT in New York while running a specialty coffee shop, and also spent six months in Italy studying abroad and learning Italian cooking. In her twenties she designed a small line of cocktail and party dresses before opening her own vintage clothing business in Seattle, WA.
Her love of travel and exploring eventually landed her on a boat in Croatia, where she fell in love with the sea. Charli began cooking on sail boats 8 years ago, beginning with small private charters in the Mediterranean. She has worked and sailed in Croatia, Montenegro, Greece, Italy, Bahamas, the San Juan Islands, the US & British Virgin Islands, as well as the southern Caribbean. While her favorite cuisines are modern, healthy Southern and Italian, she has had extensive experience cooking for specialized diets including gluten free, vegetarian, vegan, keto/paleo. She is always happy to work with guests and provide customized menus.
Mate / Engineer - Marcel Roestroff
Marcel Roestorff brings a strong hands-on approach and a genuine passion for the ocean to his role as Mate/Engineer aboard Motor Yacht Southern Belle. With experience across both deck and engineering operations, he plays an important part in ensuring the yacht runs smoothly and efficiently at all times.
Calm, hardworking, and approachable, Marcel takes pride in maintaining high standards behind the scenes while supporting guest activities on deck. His positive attitude, attention to detail, and willingness to assist wherever needed help create a safe, relaxed, and enjoyable onboard experience for everyone.
Stew - Caitlin Eichert
Caitlin Eichert brings a friendly, attentive, and professional approach to her role as Stewardess aboard Motor Yacht Southern Belle. With experience on both sailing and motor yachts, she is dedicated to creating a comfortable and welcoming atmosphere where guests can truly relax and enjoy their time onboard.
Highly organised and detail-oriented, Caitlin takes pride in delivering seamless service, beautifully presented interiors, and thoughtful guest care. Approachable and hardworking, she enjoys anticipating guest needs and ensuring every detail is taken care of, helping to create an effortless and enjoyable experience from start to finish.
BREAKFAST
- Crab cake eggs benedict with bright lemon hollandaise and sourdough English muffins
- Croissant, proscuitto, garlic aioli sandwiches with fluffy mango muffins and fresh fruit
- Southern biscuits with sausage gravy and mini sharp cheddar and Brussel sprout frittatas
- Huevos rancheros with fried eggs, pico de gallo, roasted peppers, and zesty black beans
- Baileys brioche french toast with berry compote and Spanish omelet with potato and squash
- Leek and goat cheese quiche with maple sausage links, plus chia and yogurt parfaits
- Spicy shakshuka with poached eggs, banana bread, and fruit parfaits
- Avocado on fresh sourdough, pumpkin scones, chorizo scramble, and fresh smoothies
LUNCH
- Lobster ravioli with roasted corn & coconut cream with blistered tomatos
- Spicy flank steak & kale salad with parmesan balsamic vinaigrette
- Chicken pesto pasta salad, or sandwiches on freshly baked sourdough
- Burrata & chickpea salad with sweet peppers, crumbled feta, & oregano vinaigrette
- Citrus roasted salmon with bright peas, Isreali couscous salad, and a creamy lemon & beet sauce
- Grandma Sparky's enchiladas with roasted tomatillo salsa and spiced vegetables
- Pulled pork sandwiches with fresh sesame buns, bourbon barbeque, & lemony greens
- Tuna poke bowls with Siracha cured eggs, pickled radish, and truffled kale
- Orange shrimp, carrot ribbon, & spicy green salad with crispy parmesan tuilles
FRESHLY BAKED BREADS
~ Rich sourdoughs, bagels, English muffins, buns, pizza, loaves, and more.
~ Plus, gluten free and vegan specialties.
SMALL BITES
- Flying pigs, glazed pork belly on rice clouds with champagne vinegar slaw
- Marinated tuna tataki with arugula and spicy sprout salad
- Yellow tomato and corn gazpacho with picked shrimp
- Fresh Caribbean ceviche; bright coconut and spicy versions
- Trio of salsas; Mayan ahuacamolli, roasted tomatillo, fresh pico de gallo
- Southern fried green tomato caprese
- Deviled eggs with cripsy capers
- Beet cured salmon & cucumber bites with pickled mustard seeds
DINNER
- Pistachio crusted lamb chops with mushroom quinoa & pistachio mint pesto
- Seared sea bass in a lemongrass ginger broth with roasted bok choy & crispy shallots
- Grilled filet mignon with crispy terrine, white wine mushroom sauce and tangy chimichurri
- Pan seared scallops & asparagus with butternut squash risotto and saffron buerre blanc
- Slow cooked short rib ragu with confit tomato, grated parmesan, & garlic knots
- Jerk spiced Mahi Mahi with fresh mango curry, coconut rice, and cucumber salsa
- Lemony chicken piccata with white wine & caper sauce over creamy polenta
- Pork loin with roasted veggies, fall squash puree, and savory onion soubise
- Caribbean lobster tails with crispy gnocchi, sun dried tomato pesto, & squash roses
DESSERT
- Pineapple rum cake with passionfruit glaze & toasted coconut
- Salted dark chocolate tart with tropical fruits
- Molten lemon lava cakes with honey semifreddo
- Local mango cake with toasted meringue frosting
- Basque cheesecake with passionfruit glaze & cookie crumble
- Vanilla and orange poached pears with whipped cream & citrus caramel
- Gingerdoodle ice cream cookies with fresh mint & chocolate glaze
- Red velvet souffle cake with fresh whipped cream
Rates are Plus Expenses
High rate is $59,000/week + all other expenses
Low rate is $54,000/week + all other expenses
- High season rates apply to Easter, Memorial Day, Independence Day, Labor Day, Thanksgiving and Christmas, unless otherwise noted.
- For less than a week please divide the weekly rate by 6 and multiply by the number of days (excluding Day Charters)
- 35% APA is standard
- A security deposit may be requested for corporate charters.
- Repositioning Fees may apply. Please confirm upon inquiry submission.
Please note that Hurricane Season is June - November and contracts during this time will require a Hurricane Addendum addressed by all parties.
Summer Base Port: New England, USA
Summer Operating Area: Bahamas, USA - New England, USA - North East
Winter Base Port: St. Thomas, USVI / Nassau, Bahamas
Winter Operating Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
This document is not contractual. All specifications are given in good faith and offered for informational purposes only. The publisher and company does not warrant or assume any legal liability or responsibility for the accuracy, completeness, or usefulness of any information and/or images displayed. Yacht inventory, specifications and charter prices are subject to change without prior notice.
Low rate is $54,000/week + all other expenses
- High season rates apply to Easter, Memorial Day, Independence Day, Labor Day, Thanksgiving and Christmas, unless otherwise noted.
- For less than a week please divide the weekly rate by 6 and multiply by the number of days (excluding Day Charters)
- 35% APA is standard
- A security deposit may be requested for corporate charters.
- Repositioning Fees may apply. Please confirm upon inquiry submission.
Please note that Hurricane Season is June - November and contracts during this time will require a Hurricane Addendum addressed by all parties.
Summer Base Port: New England, USA
Summer Operating Area: Bahamas, USA - New England, USA - North East
Winter Base Port: St. Thomas, USVI / Nassau, Bahamas
Winter Operating Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
This document is not contractual. All specifications are given in good faith and offered for informational purposes only. The publisher and company does not warrant or assume any legal liability or responsibility for the accuracy, completeness, or usefulness of any information and/or images displayed. Yacht inventory, specifications and charter prices are subject to change without prior notice.
What are "Med Rates" or "Med Terms?"
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
Vessel Specs
- : Power
- : 23.7 Feet
- : 6.7 Feet
- : 8
- : 2006
- : Johnson
- : 13
- : 18
- : 2 × Caterpillar C‑30 1550HP 2 x Northern Lights M984W3, 60 Hz 33 kW each
- : No
- : No
- : Yacht offers Rendezvous Diving only
- : Clinton Van Der Linden
- : U.S.
- : Yes
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | - |
| Single Cabins: | 1 |
| Showers: | 4 |
| Wash Basins: | - |
| Heads: | 6 |
| Electric Heads: | - |
| Engine Details | |
|---|---|
| 2 × Caterpillar C‑30 1550HP 2 x Northern Lights M984W3, 60 Hz 33 kW each | |
| Fuel Consumption: | 100 |
| Cruising Speed: | 13 |
| Max Speed: | 18US Gall/Hr |
| Details | |
|---|---|
| Refit: | - |
| Helipad: | No |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
| Summer Area: | Bahamas, USA - New England, USA - North East |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
Water Fun
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | - |
| # of Videos: | - |
| # DVDs/Movies: | Starlink |
| # CD's: | Starlink |
| Camcorder: | No |
| Books: | yes |
| Board Games: | Yes |
| Sun Awning: | Yes |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Water Maker: | yes |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | Yes |
| # Dine In: | yes |
| Minimum Age: | - |
| Generator: | - |
| Inverter: | - |
| Voltages: | - |
| Water Maker: | yes |
| Water Cap: | - |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Inq |
| Nude: | Inq |
| Hairdryers: | Yes |
| # Port Hatches: | - |
| Guests Smokes: | - |
| Crew Smokes: | Inq |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | No |
| Children Ok: | Yes |
| Hammock: | No |
| Windscoops: | No |
| Water Sports | |
|---|---|
| Dinghy size: | 24' Cobia Center Console - 2024 |
| Dinghy hp: | 250 |
| Dinghy # pax: | 9 |
| Water Skis Adult: | No |
| Water Skis Kids: | No |
| Jet Skis: | No |
| Wave Runners: | No |
| Kneeboard: | No |
| Windsurfer: | No |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | No |
| Wake Board: | No |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | No |
| Floating Mats: | Yes |
| Swim Platform: | yes |
| Boarding Ladder (Loc/Type): | yes |
| Sailing Dinghy: | - |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | casual |
| Rods: | 4 |
Meet the Crew
Captain
Clinton Van Der Linden
Nation: South African
Chef
Charli Bellamy
Nation: American
Captain - Clinton Van Der Linden
Captain Clinton brings over a decade of experience on luxury yachts worldwide, combining professionalism with a warm, approachable personality. Having worked extensively on both private and charter vessels, he is known for creating a smooth, safe, and relaxed onboard experience where guests can truly unwind.
With a strong passion for the ocean, watersports, and travel, Clinton enjoys sharing his knowledge while ensuring every detail is taken care of behind the scenes. His calm leadership, attention to detail, and genuine care for guest comfort help make each journey aboard Motor Yacht Southern Belle memorable, effortless, and enjoyable from start to finish.
Chef - Charli Bellamy
Charli is a Southern gal who loves travel and feeding people. She was born on a small farm in Georgia and her earliest job was tending chickens and collecting the fresh eggs every morning. She grew up cooking authentic Southern food with her grandparents, feeding a large family with food grown in the garden or sourced from the farm. Developing a love for travel at a young age, she has been exploring the world and incorporating new cuisine into her cooking for many years. After her first sailing experience in 2015, she found her passion for living and working on the sea. A woman of many talents, she studied Chemistry at the University of Georgia, then attended design school at FIT in New York while running a specialty coffee shop, and also spent six months in Italy studying abroad and learning Italian cooking. In her twenties she designed a small line of cocktail and party dresses before opening her own vintage clothing business in Seattle, WA.
Her love of travel and exploring eventually landed her on a boat in Croatia, where she fell in love with the sea. Charli began cooking on sail boats 8 years ago, beginning with small private charters in the Mediterranean. She has worked and sailed in Croatia, Montenegro, Greece, Italy, Bahamas, the San Juan Islands, the US & British Virgin Islands, as well as the southern Caribbean. While her favorite cuisines are modern, healthy Southern and Italian, she has had extensive experience cooking for specialized diets including gluten free, vegetarian, vegan, keto/paleo. She is always happy to work with guests and provide customized menus.
Mate / Engineer - Marcel Roestroff
Marcel Roestorff brings a strong hands-on approach and a genuine passion for the ocean to his role as Mate/Engineer aboard Motor Yacht Southern Belle. With experience across both deck and engineering operations, he plays an important part in ensuring the yacht runs smoothly and efficiently at all times.
Calm, hardworking, and approachable, Marcel takes pride in maintaining high standards behind the scenes while supporting guest activities on deck. His positive attitude, attention to detail, and willingness to assist wherever needed help create a safe, relaxed, and enjoyable onboard experience for everyone.
Stew - Caitlin Eichert
Caitlin Eichert brings a friendly, attentive, and professional approach to her role as Stewardess aboard Motor Yacht Southern Belle. With experience on both sailing and motor yachts, she is dedicated to creating a comfortable and welcoming atmosphere where guests can truly relax and enjoy their time onboard.
Highly organised and detail-oriented, Caitlin takes pride in delivering seamless service, beautifully presented interiors, and thoughtful guest care. Approachable and hardworking, she enjoys anticipating guest needs and ensuring every detail is taken care of, helping to create an effortless and enjoyable experience from start to finish.
Captain Clinton brings over a decade of experience on luxury yachts worldwide, combining professionalism with a warm, approachable personality. Having worked extensively on both private and charter vessels, he is known for creating a smooth, safe, and relaxed onboard experience where guests can truly unwind.
With a strong passion for the ocean, watersports, and travel, Clinton enjoys sharing his knowledge while ensuring every detail is taken care of behind the scenes. His calm leadership, attention to detail, and genuine care for guest comfort help make each journey aboard Motor Yacht Southern Belle memorable, effortless, and enjoyable from start to finish.
Chef - Charli Bellamy
Charli is a Southern gal who loves travel and feeding people. She was born on a small farm in Georgia and her earliest job was tending chickens and collecting the fresh eggs every morning. She grew up cooking authentic Southern food with her grandparents, feeding a large family with food grown in the garden or sourced from the farm. Developing a love for travel at a young age, she has been exploring the world and incorporating new cuisine into her cooking for many years. After her first sailing experience in 2015, she found her passion for living and working on the sea. A woman of many talents, she studied Chemistry at the University of Georgia, then attended design school at FIT in New York while running a specialty coffee shop, and also spent six months in Italy studying abroad and learning Italian cooking. In her twenties she designed a small line of cocktail and party dresses before opening her own vintage clothing business in Seattle, WA.
Her love of travel and exploring eventually landed her on a boat in Croatia, where she fell in love with the sea. Charli began cooking on sail boats 8 years ago, beginning with small private charters in the Mediterranean. She has worked and sailed in Croatia, Montenegro, Greece, Italy, Bahamas, the San Juan Islands, the US & British Virgin Islands, as well as the southern Caribbean. While her favorite cuisines are modern, healthy Southern and Italian, she has had extensive experience cooking for specialized diets including gluten free, vegetarian, vegan, keto/paleo. She is always happy to work with guests and provide customized menus.
Mate / Engineer - Marcel Roestroff
Marcel Roestorff brings a strong hands-on approach and a genuine passion for the ocean to his role as Mate/Engineer aboard Motor Yacht Southern Belle. With experience across both deck and engineering operations, he plays an important part in ensuring the yacht runs smoothly and efficiently at all times.
Calm, hardworking, and approachable, Marcel takes pride in maintaining high standards behind the scenes while supporting guest activities on deck. His positive attitude, attention to detail, and willingness to assist wherever needed help create a safe, relaxed, and enjoyable onboard experience for everyone.
Stew - Caitlin Eichert
Caitlin Eichert brings a friendly, attentive, and professional approach to her role as Stewardess aboard Motor Yacht Southern Belle. With experience on both sailing and motor yachts, she is dedicated to creating a comfortable and welcoming atmosphere where guests can truly relax and enjoy their time onboard.
Highly organised and detail-oriented, Caitlin takes pride in delivering seamless service, beautifully presented interiors, and thoughtful guest care. Approachable and hardworking, she enjoys anticipating guest needs and ensuring every detail is taken care of, helping to create an effortless and enjoyable experience from start to finish.
Chef's Table
BREAKFAST
- Crab cake eggs benedict with bright lemon hollandaise and sourdough English muffins
- Croissant, proscuitto, garlic aioli sandwiches with fluffy mango muffins and fresh fruit
- Southern biscuits with sausage gravy and mini sharp cheddar and Brussel sprout frittatas
- Huevos rancheros with fried eggs, pico de gallo, roasted peppers, and zesty black beans
- Baileys brioche french toast with berry compote and Spanish omelet with potato and squash
- Leek and goat cheese quiche with maple sausage links, plus chia and yogurt parfaits
- Spicy shakshuka with poached eggs, banana bread, and fruit parfaits
- Avocado on fresh sourdough, pumpkin scones, chorizo scramble, and fresh smoothies
LUNCH
- Lobster ravioli with roasted corn & coconut cream with blistered tomatos
- Spicy flank steak & kale salad with parmesan balsamic vinaigrette
- Chicken pesto pasta salad, or sandwiches on freshly baked sourdough
- Burrata & chickpea salad with sweet peppers, crumbled feta, & oregano vinaigrette
- Citrus roasted salmon with bright peas, Isreali couscous salad, and a creamy lemon & beet sauce
- Grandma Sparky's enchiladas with roasted tomatillo salsa and spiced vegetables
- Pulled pork sandwiches with fresh sesame buns, bourbon barbeque, & lemony greens
- Tuna poke bowls with Siracha cured eggs, pickled radish, and truffled kale
- Orange shrimp, carrot ribbon, & spicy green salad with crispy parmesan tuilles
FRESHLY BAKED BREADS
~ Rich sourdoughs, bagels, English muffins, buns, pizza, loaves, and more.
~ Plus, gluten free and vegan specialties.
SMALL BITES
- Flying pigs, glazed pork belly on rice clouds with champagne vinegar slaw
- Marinated tuna tataki with arugula and spicy sprout salad
- Yellow tomato and corn gazpacho with picked shrimp
- Fresh Caribbean ceviche; bright coconut and spicy versions
- Trio of salsas; Mayan ahuacamolli, roasted tomatillo, fresh pico de gallo
- Southern fried green tomato caprese
- Deviled eggs with cripsy capers
- Beet cured salmon & cucumber bites with pickled mustard seeds
DINNER
- Pistachio crusted lamb chops with mushroom quinoa & pistachio mint pesto
- Seared sea bass in a lemongrass ginger broth with roasted bok choy & crispy shallots
- Grilled filet mignon with crispy terrine, white wine mushroom sauce and tangy chimichurri
- Pan seared scallops & asparagus with butternut squash risotto and saffron buerre blanc
- Slow cooked short rib ragu with confit tomato, grated parmesan, & garlic knots
- Jerk spiced Mahi Mahi with fresh mango curry, coconut rice, and cucumber salsa
- Lemony chicken piccata with white wine & caper sauce over creamy polenta
- Pork loin with roasted veggies, fall squash puree, and savory onion soubise
- Caribbean lobster tails with crispy gnocchi, sun dried tomato pesto, & squash roses
DESSERT
- Pineapple rum cake with passionfruit glaze & toasted coconut
- Salted dark chocolate tart with tropical fruits
- Molten lemon lava cakes with honey semifreddo
- Local mango cake with toasted meringue frosting
- Basque cheesecake with passionfruit glaze & cookie crumble
- Vanilla and orange poached pears with whipped cream & citrus caramel
- Gingerdoodle ice cream cookies with fresh mint & chocolate glaze
- Red velvet souffle cake with fresh whipped cream
Guest Reviews
Availability / Rates
Rates are Plus Expenses
High rate is $59,000/week + all other expenses
Low rate is $54,000/week + all other expenses
- High season rates apply to Easter, Memorial Day, Independence Day, Labor Day, Thanksgiving and Christmas, unless otherwise noted.
- For less than a week please divide the weekly rate by 6 and multiply by the number of days (excluding Day Charters)
- 35% APA is standard
- A security deposit may be requested for corporate charters.
- Repositioning Fees may apply. Please confirm upon inquiry submission.
Please note that Hurricane Season is June - November and contracts during this time will require a Hurricane Addendum addressed by all parties.
Summer Base Port: New England, USA
Summer Operating Area: Bahamas, USA - New England, USA - North East
Winter Base Port: St. Thomas, USVI / Nassau, Bahamas
Winter Operating Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
This document is not contractual. All specifications are given in good faith and offered for informational purposes only. The publisher and company does not warrant or assume any legal liability or responsibility for the accuracy, completeness, or usefulness of any information and/or images displayed. Yacht inventory, specifications and charter prices are subject to change without prior notice.
Low rate is $54,000/week + all other expenses
- High season rates apply to Easter, Memorial Day, Independence Day, Labor Day, Thanksgiving and Christmas, unless otherwise noted.
- For less than a week please divide the weekly rate by 6 and multiply by the number of days (excluding Day Charters)
- 35% APA is standard
- A security deposit may be requested for corporate charters.
- Repositioning Fees may apply. Please confirm upon inquiry submission.
Please note that Hurricane Season is June - November and contracts during this time will require a Hurricane Addendum addressed by all parties.
Summer Base Port: New England, USA
Summer Operating Area: Bahamas, USA - New England, USA - North East
Winter Base Port: St. Thomas, USVI / Nassau, Bahamas
Winter Operating Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
This document is not contractual. All specifications are given in good faith and offered for informational purposes only. The publisher and company does not warrant or assume any legal liability or responsibility for the accuracy, completeness, or usefulness of any information and/or images displayed. Yacht inventory, specifications and charter prices are subject to change without prior notice.
What are "Med Rates" or "Med Terms?"
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.
