Sunshine Baby

$11,500 - $12,500 / WEEK
Salon
Salon Dining Area
Galley
Foredeck lounge area
Master cabin suite
Master suite bathroom
Bathroom
Galley to Cockpit
Drone shot

Sunshine Baby - Bali 4.3 2019 - has a huge indoor and outdoor living space with clean and sleek design, panoramic vision, a spacious cockpit social area and a lounge area up on the flybridge. Sunshine Baby provides you with a luxury sailing experience. Boasting one master cabin and two double cabins, all cabins offering ensuite bathrooms for the use of guests.

x2 cabins for guests use

BUILT/REFIT
YEAR
2019
YACHT
LENGTH
43 Ft
NUMBER OF
CABINS
2
NUMBER OF
GUESTS
4
TOTAL
CREW
2
CHARGES
FROM
$11,500
Accommodations
Cabins: 2
Queen: -
Single Cabins: 1
Showers: 2
Electric Heads: 2
Engine Details
-
Fuel Consumption: 211.3
Cruising Speed: -
Max Speed: -
Details
Type: Cat
Beam: 23 Feet
Draft: 3.9 Feet
Pax: 4
YearBuilt: 2019
Builder: Bali Catamarans
JetSkis: No
Flag: Foreign
SatTv: No
RegNum: 1291373
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: Yes
Water Maker: -
Special Diets: Yes
Kosher: Inq
BBQ: Yes
Minimum Age: Water safe
Inverter: -
Voltages: -
Water Maker: -
Ice Maker: Yes
Sailing Instructions: No
Internet Access: -
Hairdryers: No
Guests Smokes: On deck only
Crew Smokes: No
Pets Aboard: No
Hammock: No
Water Sports
Dinghy size: 10'
Dinghy hp: 5HP
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): No
Floating Mats: No
Swim Platform: No
Boarding Ladder (Loc/Type): -
Sailing Dinghy: No
Beach Games: No
Fishing Gear: No
Gear Type: -
Rods: -
Captain
Mark
Nation: USA
License: USCG 100 ton Captains License
Languages: English
Chef/First Mate
Lorelei
Nation: USA
License: STCW
Meet your crew: Captain Mark Abel and Chef Lorelei

Boating before walking, waterman Captain Mark Abel (AKA 'the yacht whisperer') brings aboard a lifetime of lifetime of yachting experiences and is currently rated as a USCG 200 ton Master of sail and power. Captain Mark Abel has crossed the Pacific Ocean twice to Hawaii to California, travelled the waters from British Columbia to Panama, transited the canal twice, cruised the islands of the Caribbean, the Gulf of Mexico and up the East coast of the US. He has trained hundreds of students to the American Sailing Association standards and has worked extensively with Beneteau/Lagoon in training and orienting owners to their new yachts.

Coming from a film, video and broadcasting background, (including a decade with Paramount Pictures and ten years on Los Angeles radio as a CBS radio personality). Captain Mark has very strong people skills that have translated nicely into the world of yacht charter with many sea stories and tales as a land lubber in working in Hollywood!

Chef Lorelei can be found throwing lines, doing engine checks, standing watch, weighing anchor, managing interior needs, whipping up tasty meals in the galley and looking for opportunities to enhance the guests experiences. By the way, Lorelei makes a mean Painkiller, that some say is better than soggy dollar! Lorelei has strong sea legs, as a mermaid, she is most at home on the water; teaching yoga on paddle boards, snorkeling and holds an appreciation of the treasures of the sea! Lorelei's thirty year background as an occupational therapist and yoga therapist with kids and seniors, helps guests adapt and feel comfortable onboard and in the water.

Breakfast

Scrambled Eggs with smoked salmon, caramelized onions and capers

Coconut French Toast Bake

Breakfast burritos or bowl (scrambled eggs, black beans, avocado, tomato, onion, salsa)

Savory Breakfast Strata 

Crepes with fruit and jams (can be made savory with meat, eggs, tofu, avocado)

Sausage and summer squash hash with fried egg

Spanish Tortilla Omelet with fresh salsa

Options: yogurt and fresh fruit, granola, oatmeal, Avocado Toast, Bagel and Cream Cheese

Option: Tofu scramble with peppers and onions

All breakfast is served with local fresh fruit and a Lemon-Ginger Yogurt Dip

Lunch

Avocado Chicken Salad Sandwich

Caprese (sandwich or salad)

Fish tacos with a lightly spiced tri-color slaw

Seafood Cobb Salad with house-made dressing

Canadian Bacon and Cheese bread served with fresh arugula and tomato

Build your own Foccacia

Burger – build your own with cole slaw

Pulled pork sandwiches

Tuna salad

Sliced turkey Wraps

Fresh veggies available: carrots, celery, cucumber, radishes

Eat out option: Lime Out - Floating taco bar

Appetizers

Tapenade with savory party bread

Charcuterie Board

Seafood Cakes with house-made remoulade sauce

Bang Bang Shrimp

Smoked Salmon and dill deviled eggs

Baked brie with cranberry, pecan, bacon crumble served with toast points

Pesto-Mozzarella Twists

Toasted Raviolli with marinara sauce

Steamed mussels with toast points

Caribbean lobster dip stuffed mini sweet peppers 

Baked sweet potato boats with goat cheese and balsamic drizzle

Fresh veggies available: carrots, celery, cucumber, radishes

Dinner

Grilled blackened Fresh Fish over a bed of spinach with tri-colored Quinoa. Served with a Mediterranean salad of tomato, cucumber and red onion

Fresh Seafood Pasta in a pink vodka sauce served with fresh garlic toast. Served with Caesar Salad romaine boats with shaved parmesan, anchovies and croutons

 Seafood Risotto 

Seafood Bouillabaisse

Shrimp Mojo de Ajo (garlic) with cilantro lime rice. Served with Cucumber Jicama Salad

Louisiana-style crawfish (or shrimp) boil with potatoes, sausage and corn

Jerk Chicken with coconut “Rice and peas” Served with a Pear-adice Salad

Bleu Steak – BBQ steak with garlic mushrooms and crumbled bleu cheese with a side of roasted red potatoes. Served with Spinach salad with hard-boiled egg, bacon crumbles, mandarin oranges and green onion

Chicken Marbella with Garlic Mashed potatoes. Served with a simple green salad with chopped tomatoes and cucumbers in a light vinaigrette

Fish or Chicken Caponata with brown rice. Served with Arugula, avocado, pine nut Salad in a light vinaigrette

Eat out option: Pizza Pi night, Yachthaven

Quinoa and rice can be substituted with riced cauliflower

A selection of Fresh steamed veggies can be substituted for any of the salads or collard greens.

Dessert

Brownie Brittle with fresh whipped cream and strawberries

Coconut Chia seed pudding with vanilla ice cream and berries

Eclairs with fresh mixed berries

Key Lime Pie with a scoop of sorbet

Plantains Foster with vanilla ice cream

Caribbean Coconut Rum Cake with vanilla ice cream and fresh pineapple

Fresh Fruit Smoothie Bowls with selection of toppings 

N
N
Rates are All Inclusive
Season 2 PAX 3 PAX 4 PAX
Winter 2020 to 2021 $11,500 $12,500 $12,500

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 Rate Details:
4 Night minimum charter

LESS THAN 7 NIGHT CHARTERS: for 6N divide by 7N X 6N. For less than 6N, divide by 6N X number of nights.

SLEEPABOARD: Half the daily rate. Dinner ashore at clients expense. Includes: boarding at 4pm and an early start the following morning.

XMAS: Standard charter rates apply. Must end no later than Dec 26th.
NEW YEARS: Flat rate $14,500 Must begin no sooner than Dec 27th.

X

Available

X

Booked

X

Hold

X

Unavailable

  • : Cat
  • : 23 Feet
  • : 3.9 Feet
  • : 4
  • : 2019
  • : Bali Catamarans
  • : No
  • : No
  • : Yacht offers Rendezvous Diving only
  • : Mark
  • : Foreign
  • : No
  • : 1291373
Accommodations
Cabins: 2
Queen: -
Single Cabins: 1
Showers: 2
Wash Basins: 2
Heads: 2
Electric Heads: 2
Engine Details
-
Fuel Consumption: 211.3
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: Yes
Bimini: Yes
Water Maker: -
Special Diets: Yes
Kosher: Inq
BBQ: Yes
# Dine In: 7
Minimum Age: Water safe
Generator: -
Inverter: -
Voltages: -
Water Maker: -
Water Cap: 211 Lt
Ice Maker: Yes
Sailing Instructions: No
Internet Access: -
Gay Charters: Yes
Nude: Inq
Hairdryers: No
# Port Hatches: Yes
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'
Dinghy hp: 5HP
Dinghy # pax: 6
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): No
Floating Mats: No
Swim Platform: No
Boarding Ladder (Loc/Type): -
Sailing Dinghy: No
Beach Games: No
Fishing Gear: No
Gear Type: -
Rods: -
Captain
Mark
Nation: USA
License: USCG 100 ton Captains License
Languages: English
Chef/First Mate
Lorelei
Nation: USA
License: STCW
Meet your crew: Captain Mark Abel and Chef Lorelei

Boating before walking, waterman Captain Mark Abel (AKA 'the yacht whisperer') brings aboard a lifetime of lifetime of yachting experiences and is currently rated as a USCG 200 ton Master of sail and power. Captain Mark Abel has crossed the Pacific Ocean twice to Hawaii to California, travelled the waters from British Columbia to Panama, transited the canal twice, cruised the islands of the Caribbean, the Gulf of Mexico and up the East coast of the US. He has trained hundreds of students to the American Sailing Association standards and has worked extensively with Beneteau/Lagoon in training and orienting owners to their new yachts.

Coming from a film, video and broadcasting background, (including a decade with Paramount Pictures and ten years on Los Angeles radio as a CBS radio personality). Captain Mark has very strong people skills that have translated nicely into the world of yacht charter with many sea stories and tales as a land lubber in working in Hollywood!

Chef Lorelei can be found throwing lines, doing engine checks, standing watch, weighing anchor, managing interior needs, whipping up tasty meals in the galley and looking for opportunities to enhance the guests experiences. By the way, Lorelei makes a mean Painkiller, that some say is better than soggy dollar! Lorelei has strong sea legs, as a mermaid, she is most at home on the water; teaching yoga on paddle boards, snorkeling and holds an appreciation of the treasures of the sea! Lorelei's thirty year background as an occupational therapist and yoga therapist with kids and seniors, helps guests adapt and feel comfortable onboard and in the water.

Breakfast

Scrambled Eggs with smoked salmon, caramelized onions and capers

Coconut French Toast Bake

Breakfast burritos or bowl (scrambled eggs, black beans, avocado, tomato, onion, salsa)

Savory Breakfast Strata 

Crepes with fruit and jams (can be made savory with meat, eggs, tofu, avocado)

Sausage and summer squash hash with fried egg

Spanish Tortilla Omelet with fresh salsa

Options: yogurt and fresh fruit, granola, oatmeal, Avocado Toast, Bagel and Cream Cheese

Option: Tofu scramble with peppers and onions

All breakfast is served with local fresh fruit and a Lemon-Ginger Yogurt Dip

Lunch

Avocado Chicken Salad Sandwich

Caprese (sandwich or salad)

Fish tacos with a lightly spiced tri-color slaw

Seafood Cobb Salad with house-made dressing

Canadian Bacon and Cheese bread served with fresh arugula and tomato

Build your own Foccacia

Burger – build your own with cole slaw

Pulled pork sandwiches

Tuna salad

Sliced turkey Wraps

Fresh veggies available: carrots, celery, cucumber, radishes

Eat out option: Lime Out - Floating taco bar

Appetizers

Tapenade with savory party bread

Charcuterie Board

Seafood Cakes with house-made remoulade sauce

Bang Bang Shrimp

Smoked Salmon and dill deviled eggs

Baked brie with cranberry, pecan, bacon crumble served with toast points

Pesto-Mozzarella Twists

Toasted Raviolli with marinara sauce

Steamed mussels with toast points

Caribbean lobster dip stuffed mini sweet peppers 

Baked sweet potato boats with goat cheese and balsamic drizzle

Fresh veggies available: carrots, celery, cucumber, radishes

Dinner

Grilled blackened Fresh Fish over a bed of spinach with tri-colored Quinoa. Served with a Mediterranean salad of tomato, cucumber and red onion

Fresh Seafood Pasta in a pink vodka sauce served with fresh garlic toast. Served with Caesar Salad romaine boats with shaved parmesan, anchovies and croutons

 Seafood Risotto 

Seafood Bouillabaisse

Shrimp Mojo de Ajo (garlic) with cilantro lime rice. Served with Cucumber Jicama Salad

Louisiana-style crawfish (or shrimp) boil with potatoes, sausage and corn

Jerk Chicken with coconut “Rice and peas” Served with a Pear-adice Salad

Bleu Steak – BBQ steak with garlic mushrooms and crumbled bleu cheese with a side of roasted red potatoes. Served with Spinach salad with hard-boiled egg, bacon crumbles, mandarin oranges and green onion

Chicken Marbella with Garlic Mashed potatoes. Served with a simple green salad with chopped tomatoes and cucumbers in a light vinaigrette

Fish or Chicken Caponata with brown rice. Served with Arugula, avocado, pine nut Salad in a light vinaigrette

Eat out option: Pizza Pi night, Yachthaven

Quinoa and rice can be substituted with riced cauliflower

A selection of Fresh steamed veggies can be substituted for any of the salads or collard greens.

Dessert

Brownie Brittle with fresh whipped cream and strawberries

Coconut Chia seed pudding with vanilla ice cream and berries

Eclairs with fresh mixed berries

Key Lime Pie with a scoop of sorbet

Plantains Foster with vanilla ice cream

Caribbean Coconut Rum Cake with vanilla ice cream and fresh pineapple

Fresh Fruit Smoothie Bowls with selection of toppings 

N
N
Rates are All Inclusive
Season 2 PAX 3 PAX 4 PAX
Winter 2020 to 2021 $11,500 $12,500 $12,500

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 Rate Details:
4 Night minimum charter

LESS THAN 7 NIGHT CHARTERS: for 6N divide by 7N X 6N. For less than 6N, divide by 6N X number of nights.

SLEEPABOARD: Half the daily rate. Dinner ashore at clients expense. Includes: boarding at 4pm and an early start the following morning.

XMAS: Standard charter rates apply. Must end no later than Dec 26th.
NEW YEARS: Flat rate $14,500 Must begin no sooner than Dec 27th.
CONTACT US