SUR L'EAU

$44,000 - $50,000 / WEEK
Saloon
Saloon bar
Aft deck
Upper deck
Master cabin
Master Shower
Guest cabin with en-suite head
Guest cabin
Fly bridge shade
comfy cushions
Chill game night
Galley
Ready to serve
Sean helping with water toys
Toiletries
Welcome aboard
Wine Chiller
Stocked beverage bar

Sur L'eau has undergone an enormous multi-million dollar refit in late 2019. Loaded with all the bells, whistles, and amenities to rival any high quality resort. She is primed and ready for charter with an all new look and feel.

1 MASTER QUEEN, PORT MIDSHIP QUEEN, PORT AFT QUEEN, STARBOARD AFT QUEEN

BUILT/REFIT
YEAR
2019
YACHT
LENGTH
75 Ft
NUMBER OF
CABINS
4
NUMBER OF
GUESTS
8
TOTAL
CREW
4
CHARGES
FROM
$44,000
Accommodations
Cabins: 4
Queen: 4
Single Cabins: 1
Showers: 4
Electric Heads: 4
Engine Details
-
Fuel Consumption: 5
Cruising Speed: 8 KNOTS
Max Speed: 12 KNOTSUS Gall/Hr
Details
Type: Cat
Beam: 36 Feet
Draft: 8 Feet
Pax: 8
Refit: 2019
YearBuilt: 2008
Builder: PRIVILEGE ALLIAURA MARINE GROUP
JetSkis: No
Flag: CAYMAN ISLANDS
RegNum: 748563
Jacuzzi: No
A/C: Full
Locations
Winter Area: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards
Summer Area: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards
Pick Up Locations
Pref. Pick-up: -
Other Pick-up: -


Amenities
Salon Tv/VCR: Yes
Salon Stereo: Yes
Sat Tv: -
Camcorder: Yes
Books: Yes
Board Games: Yes
Deck Shower: Yes
Water Maker: YES
Special Diets: Inq
Kosher: No
BBQ: Yes
Minimum Age: -
Inverter: 5 KW & 2.5 KW
Voltages: 110V & 220V
Water Maker: YES
Ice Maker: Yes
Sailing Instructions: no
Internet Access: -
Hairdryers: Yes
Guests Smokes: Aft Deck
Crew Smokes: No
Pets Aboard: No
Hammock: Yes
Water Sports
Dinghy size: 15 ft
Dinghy hp: 70
Water Skis Adult: 1
Water Skis Kids: 1
Jet Skis: No
Kneeboard: 1
Windsurfer: No
Snorkel Gear: Yes
Tube: 1
Scurfer: No
Wake Board: 1
Kayaks 1 Pax: No
Kayaks (2 Pax): 2
Floating Mats: 1
Swim Platform: AFT DECK
Boarding Ladder (Loc/Type): port & stbd ladder
Sailing Dinghy: no
Beach Games: -
Fishing Gear: Yes
Gear Type: -
Rods: 4
Captain
Rick Burrage
Nation: British
Born: 1976
License: MCA Master 3000T
Stewardess
Alex Burrage
Nation: British
Born: 1971
License: RYA Yachtmaster
Captain Rick Burrage
Master 3000
Rick was born and schooled in the UK. He graduated with a business degree at university in Edinburgh. After university, he sailed in the Solent, taking a variety of courses and in 2004, Rick was offered a position as a deckhand on a yacht in the Caribbean. They then went on to the Galapagos and many islands in the Pacific. Since then and after many miles at sea, sailing to a wide variety of destinations, he has risen through the ranks to become a captain. During his time at sea, Rick met his wife Alexandra. They have sailed together on several boats and married in Costa Rica on the beach. Whenever he has some spare time Rick actively seeks out new challenges on and off the water.
Rick, Alexandra and the crew will go out of their way to make each charter on board Sur L’eau a fantastic experience and a memory guests will treasure forever. Angie

Chef: Angie Jacobs
Chef, dive Master, Masseuse/Beautician and External auditor.
Angie was born and raised in South Africa, she had a desire to discover more than the average and finished her studies in external auditing.
She joined Yachting in 2016 and started her career as a chef and worked her way up to sous chef. Science is her strong point and she found a passion to use it in the galley.
She is experienced and passionate in her job and what she presents on the table.
She is a positive motivated person with bubbly personality and works hard to achieve her goals. The ocean has always been a place she calls home.

Stewardess: Alexandra Burrage
Yachtmaster Offshore, AEC, Divemaster, Yoga teacher
Alexandra was born and raised in South Africa. After her schooling she graduated with a diploma in interior design. She started sailing at the age of five and competed in her first race by the age of eight and fell in love with sailing.
With 19 years of yachting experience, Alexandra has visited many different destinations including Americas, Africa, Asia, Mediterranean and the Caribbean. She’s passionate about her career and striving to always give the highest level. She is very creative, organized and attentive to guests and crew. Alexandra has a genuine love of life, adventure, travel and people. In her free time, you’ll find her in the water, taking photographs, hiking a mountain or exploring local cultures.

NICO JANSE VAN RENSBURG - Deck/Eng
Born and raised in the southern tip of Africa, I spent many a holiday on safari with my family where my love for the outdoors has grown deeper with every trip. But even in these early days the attraction of water was strong, and I ended up pursuing that as an open water swimmer. After school the oceans started calling and I soon realised where my true passion lay. I started my journey of yacht training and diving courses. I worked for a time on The Sustainable Seas Trust vessel, Boaz. This enabled me to accumulate not only invaluable experience but also notch up some sea miles. Following this an opportunity opened up for me working for a fleet of large charter catamarans in the fascinating country of Turkey. Today, learning not only yachtsmanship but the skills required in the hospitality industry.

I am a now a qualified RYA Offshore skipper and also an enthusiastic PADI Dive Master. Enjoying every moment above and below the waves and I can’t wait to share the wonders of the Caribbean and the reefs with our guests.






BREAKFAST

SELECTION OF MUFFINS & FRESH PASTRIES, FRESH FRUIT PLATTER, YOGHURT & HOMEMADE ROASTED GRANOLA, CHEESE PLATTER, FRESH JUICE

DAILY HOT CHOICES

FRENCH TOAST MASCARPONE WITH FRESH BERRIES

ONION RICOTTA & SAGE OMELETTE

BAKED EGG “PORTHOLES” WITH BACON, ROASTED TOMATO & SPINACH

DANISH PANCAKES

PANCAKES WITH TROPICAL FRUIT & COCONUT

BANANA PANCAKES WITH VANILLA YOGHURT & FRESH BERRIES

SMOKED SALMON FRITTATA

EGGS BENEDICT WITH SMOKED SALMON & ZESTY HOLLANDAISE

EGGS BENEDICT WITH SAUTÉED MUSHROOMS AND CRISPY BACON

SPINACH & PANCETTA BREAKFAST QUICHE

ROASTED TOMATO, BACON & ASPARAGUS EGG MUFFINS

WILD MUSHROOM, THYME & GOATS CHEESE FRITTATA

VEGGIE OMELETTE

Optional Extras Made To Order:

FRIED OR SCRAMBLED EGGS, BACON, SAUSAGE, PANCETTA ROSTI, WILTED SPINACH, TOMATO, MUSHROOMS

SMOOTHIES ON REQUEST

____________________________________________________________________________________________

LUNCH

Dessert & Fresh Bread Served Daily

SHRIMP & ZUCCHINI RISOTTO: WITH A FRESH HERBED TOMATO SALAD & FOCACCIA BREAD

THAI BEEF SALAD: WITH A LIME, GINGER & CILANTRO DRESSING

ROASTED TOMATO & BASIL SOUP: WITH HERB PARMESAN FRESHLY BAKED BREAD

BLOODY MARY SEAFOOD PLATTER: PRAWNS, BROWN SHRIMP & SALMON WITH GRILLED AVOCADO SERVED ON
ROMAINE, RADICCHIO & ICEBERG LETTUCE DRIZZLED WITH A ZESTY TOMATO & VODKA DRESSING

TOMATO & FRESH BASIL BRUSCHETTA

SUMMER CHICKEN SALAD: WATERCRESS, BABY SPINACH, SPROUTS, RED ONION & MANGE TOUT TOPPED WITH CITRUS

GRILLED CHICKEN DRIZZLED WITH A WHITE BALSAMIC & MANGO DRESSING

NICOISE SALAD: CRISP LETTUCE WITH CHERRY TOMATOES, HARICOT VERTS, REDSKIN POTATO, BOILED ORGANIC
FREE RANGE EGGS, OLIVES, RADISHES TOPPED WITH SEARED AHI TUNA DRIZZLED WITH A DIJON MUSTARD & PARSLEY DRESSING

PORK TENDERLOIN & PEACH KEBABS: WITH ROASTED PEARS, ROQUEFORT CHEESE, TOASTED WALNUTS ON ARUGULA WITH OLIVE & THYME CIABATTA

RED SNAPPER WITH ROASTED RED PEPPER & PINE-NUT SALSA: SERVED WITH WHITE TRUFFLE MASH & ORANGE HAZELNUT SNOW PEAS

PARMESAN CHICKEN FILLET: SERVED WITH CHICKPEA SALAD & COCONUT DRESSING

LOBSTER & ORZO SALAD: DELICATELY DRESSED WITH A FRESH DILL & CITRUS VINAIGRETTE

GRILLED MAHI-MAHI WITH MUSHROOM & THYME RISOTTO: FINISHED WITH CILANTRO LIME AOLI

 

__________________________________________________________________________________________

DINNER

SEARED SCALLOPS & HERBED BUTTER SAUCE SERVED WITH PARSNIP PUREE

FILLET MIGNON WITH A PORT WINE SAUCE, CILANTRO & LIME SWEET POTATO, ROASTED ASPARAGUS & BALSAMIC RED PEPPERS

WHITE CHOCOLATE CHEESE CAKE WITH FRESH BERRIES

***

BEEF CARPACCIO

LOBSTER THERMIDOR, WITH HERBED POTATO CROUTONS & GREEN GARDEN SALAD

COFFEE CRÈME BRULEE

***

MOZZARELLA, AVOCADO, TOMATO AND BASIL SALAD

VEAL SALTIMBOCCA ALLA ROMANA, WITH PROSCIUTTO HAM & SAGE COOKED IN A MARSALA SAUCE, WITH TAGLIATELLE ALFREDO & STEAMED GREEN VEGETABLES

MERLOT POACHED PEARS SERVED WITH WARM DARK CHOCOLATE SAUCE & TOASTED ALMONDS AND SERVED WITH SALTED CARAMEL ICE CREAM

***

CHANTERELLE MUSHROOM SALAD OVER ARUGULA WITH PARMESAN CHEESE SHAVINGS & SERVED WITH A CHAMPAGNE DRESSING.

MACADAMIA NUT & DIJON MUSTARD CRUSTED RACK OF LAMB WITH A HONEY VINEGAR SAUCE, SERVED WITH 
RICE PILAF & STEAMED GREEN BEANS WITH GLAZED CARROTS

CHOCOLATE MOLTEN CAKE WITH VANILLA BEAN GELATO

***

PAN-SEARED ASPARAGUS WITH BURRATA, MUSTARD & BALSAMIC GLAZE STEAMED TURBOT WITH SPINACH & 
A TIAN OF GRILLED AUBERGINE, ROASTED PEPPERS & PORTOBELLO MUSHROOM WITH A TOMATO, FRESH BASIL
& CORIANDER SEED VINAIGRETTE

CARAMELIZED PEAR TARTE TATIN SERVED WITH VANILLA FRESH CREAM, THYME & LEMON INFUSED EXOTIC MUSHROOM RISOTTO

SEARED VENISON FILLET WITH A BLUEBERRY JUS SERVED WITH GARLIC & THYME BAKED POTATO ROSES & CARROT PUREE

MANGO & BLACK PEPPER PANNA COTTA TOPPED WITH MANGO GRANITA

***

CROSTINI OF SMOKED SALMON BUTTER & POACHED LEEKS TOPPED WITH CRISPY POPPED CAPERS

RED PRAWN CURRY WITH COCONUT & CILANTRO JASMINE RICE

PAVLOVA WITH GRANADILLA & CHANTILLY CREAM

***

WATERCRESS SOUP

SLOW ROASTED LAMB SHANK WITH WASABI MASH & BALSAMIC ASPARAGUS

BAKLAVA CHEESECAKE & LEMON GLAZE

***

TUNA TARTARE

THAI BUTTERNUT & PRAWN SOUP, VEGETABLE SUMMER ROLLS WITH ALMOND BUTTER DIPPING SAUCE

VANILLA POACHED FIGS WITH CHERRY & PISTACHIO PARFAITS

***

MELON & PROSCIUTTO SALAD

CAPRESE STUFFED CHICKEN WITH ROASTED ROSEMARY BABY VEGETABLES

CAPPUCCINO LINDT CHOCOLATE MOUSSE WITH A WHITE CHOCOLATE COFFEE BEAN

CRUMBLE

***

CHILLED AVOCADO & ZESTY CUCUMBER SOUP

CREAMY LOBSTER & SUNDRIED TOMATO PAPPARDELLE

CHOCOLATE MOLTEN CAKE WITH FRESH RASPBERRY’S &

VANILLA BEAN GELATO

Bon Appetit

 

 

2019/20 New Year's Charter
The Crew of Sur L'eau, Thank you for a wonderful vacation! Everything was amazing and we enjoyed getting to know all og you. We hope we can do another trip with you all. -The Caress Family We had such a great time! Thanks for everything - Hailey Thank you for an amazing - Cole Thank you for an amazing for vacation - Callie
January 2020 The Grenadines
Feedback to their broker: "Our trip was spectacular! We had high expectations and those expectations were surpassed. It was truly an amazing and idyllic trip. The yacht was clean (sparkly!) every day, decorated beautifully (beyond perfect), with amazing space that we all used as we wished and loved every inch of it. We all used the beanbag chairs throughout the trip at various times and all over the boat. And the hammock was a lovely surprise that we all sat in. The couches and settees everywhere were comfortable and we all used them in various places depending on the weather and our need to be in or out of the sun. There were excellent water sports available and we used them all! We snorkeled, went wake boarding and tubing behind the zodiac, paddle boarded and kayaked and used the Hobie paddle boards as well (my mom LOVED those things!). And, we floated and had fun on the rainbow unicorn and pink flamingo floaty toys. Great fun. The swim platform was very handy and fun to sit on as well. The towels to dry off were clean and fluffy and always available as we emerged from the water. And, they were often WARM for us at just the right moment. The crew was beyond attentive. We felt like royalty! The service was spot on and friendly. The crew was there when we needed them and invisible when they sensed we should be alone. They were friendly and kind and fun. They seemed to know what we needed when we needed something. The food was amazing. The chef worked magic with the food and knew exactly what we liked! She was particularly attentive to my food restrictions and always prepared something a little different for me, but along the same lines as what she served everyone else. We ate so well and loved every bite! And, it was nutritious and the plates were always very pretty. As was the table! A different beautiful table setting for every meal. Everything was better than expected and I can’t imagine how they could improve on anything. And, the wine and cocktails were spectacular! We enjoyed delicious wine with our meals and a fun, unique cocktail every day at cocktail time. We were celebrating several milestone birthdays and they surprised us with a fun, decorated yacht upon our return one afternoon, along with a special dinner for the celebration. And, the chef made a special birthday coffee cake for one guest on our last morning for breakfast. She was incredible. I don’t think I could gush any more about our experience. It was perfect. I would go back tomorrow if I could, and I know all of my family feels the same way. I would highly recommend this yacht along with the amazing crew to anyone wishing an amazing yachting experience in the Caribbean. I'm glad they loved having us as much as we loved being with them all week."
February Charter Grenada To St. Kitts
I was recently onboard the Sur L’eau for a trip from Grenada to St. Kitts. I am writing to tell you about my experience on the trip in hopes that it might assist you with suiting travelers with the boat. Unfamiliar with this type of travel, I wasn’t sure what to expect and somewhat anxious but I was amazed at the accommodations, activities, and hospitality on the boat. Whether underway or on anchor, the 4-member crew was attentive to make sure all of Sur L’eau’s amenities were available for our pleasure. It was obvious they had planned ahead for every event but weren’t so rigid that they didn’t take advantage of entertainment they thought we would enjoy. Advanced planning was evidenced by live entertainment onboard for birthday and anniversary celebrations, while alterations to the schedule allowed us to take in a blues festival on Mustique and a jazz festival on Bequia. It is this type of engagement with the guests and attention to the guest’s experience that sets this crew apart. Other excursions included lobster BBQ lunch on the beach, waterfalls, lunch on St. Lucia in view of the Pitons, shopping excursions, tour of a chocolate factory, boat ride up Indian River and I’m sure I’ve forgotten some others. Dining is always a big part of a vacation and I have to say the chef on this boat did a fantastic job. Each and every meal was well prepared. Lunch prepared with a tuna caught while traveling between the islands was greatly appreciated by the guests. Lastly, I would like to point out the size of the amenities in the staterooms. The bed, along with the shower, restroom and stowage were a very nice size, able to accommodate us very comfortably. All in all, I can’t think of a thing I would change about my trip or the way these guys manage the boat and the guest’s experience.
Rates are All Inclusive
Season 2 PAX 3 PAX 4 PAX 5 PAX 6 PAX 7 PAX 8 PAX
Summer 2020 $44,000 $45,000 $46,000 $47,000 $48,000 $49,000 $50,000
Winter 2020 to 2021 $44,000 $45,000 $46,000 $47,000 $48,000 $49,000 $50,000
Summer 2021 $44,000 $45,000 $46,000 $47,000 $48,000 $49,000 $50,000

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
<u>CHRISTMAS & NEW YEAR 2019/20:</u>> 1-8 pax @ $57,500 - 7 night minimum. No specials apply.
Christmas charters must end no later than the 26th December. New Years week charters cannot begin earlier than 27th December.

X

Available

X

Booked

X

Hold

X

Unavailable

  • : Cat
  • : 36 Feet
  • : 8 Feet
  • : 8
  • : 2019
  • : 2008
  • : PRIVILEGE ALLIAURA MARINE GROUP
  • : 8 KNOTS
  • : 12 KNOTS
  • : 1
  • : No
  • : Yacht offers Rendezvous Diving only
  • : Rick Burrage
  • : CAYMAN ISLANDS
  • : 748563
Accommodations
Cabins: 4
Queen: 4
Single Cabins: 1
Showers: 4
Wash Basins: 4
Heads: -
Electric Heads: 4
Engine Details
-
Fuel Consumption: 5
Cruising Speed: 8 KNOTS
Max Speed: 12 KNOTSUS Gall/Hr
Details
Refit: 2019
Helipad: No
Jacuzzi: No
A/C: Full
Locations
Winter Area: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards
Summer Area: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards
Pick Up Locations
Pref. Pick-up: -
Other Pick-up: -


Amenities
Salon Tv/VCR: Yes
Salon Stereo: Yes
Sat Tv: -
# of Videos: -
# DVDs/Movies: -
# CD's: YES
Camcorder: Yes
Books: Yes
Board Games: Yes
Sun Awning: Yes
Deck Shower: Yes
Bimini: Yes
Water Maker: YES
Special Diets: Inq
Kosher: No
BBQ: Yes
# Dine In: 8 g
Minimum Age: -
Generator: 29 kw
Inverter: 5 KW & 2.5 KW
Voltages: 110V & 220V
Water Maker: YES
Water Cap: 344 GALLONS
Ice Maker: Yes
Sailing Instructions: no
Internet Access: -
Gay Charters: Inq
Nude: Inq
Hairdryers: Yes
# Port Hatches: -
Guests Smokes: Aft Deck
Crew Smokes: No
Pets Aboard: No
Pet Type: -
Guest Pets: -
Children Ok: Yes
Hammock: Yes
Windscoops: -
Water Sports
Dinghy size: 15 ft
Dinghy hp: 70
Dinghy # pax: -
Water Skis Adult: 1
Water Skis Kids: 1
Jet Skis: No
Wave Runners: No
Kneeboard: 1
Windsurfer: No
Snorkel Gear: Yes
Tube: 1
Scurfer: No
Wake Board: 1
Kayaks 1 Pax: No
Kayaks (2 Pax): 2
Floating Mats: 1
Swim Platform: AFT DECK
Boarding Ladder (Loc/Type): port & stbd ladder
Sailing Dinghy: no
Beach Games: -
Fishing Gear: Yes
Gear Type: -
Rods: 4
Captain
Rick Burrage
Nation: British
Born: 1976
License: MCA Master 3000T
Stewardess
Alex Burrage
Nation: British
Born: 1971
License: RYA Yachtmaster
Captain Rick Burrage
Master 3000
Rick was born and schooled in the UK. He graduated with a business degree at university in Edinburgh. After university, he sailed in the Solent, taking a variety of courses and in 2004, Rick was offered a position as a deckhand on a yacht in the Caribbean. They then went on to the Galapagos and many islands in the Pacific. Since then and after many miles at sea, sailing to a wide variety of destinations, he has risen through the ranks to become a captain. During his time at sea, Rick met his wife Alexandra. They have sailed together on several boats and married in Costa Rica on the beach. Whenever he has some spare time Rick actively seeks out new challenges on and off the water.
Rick, Alexandra and the crew will go out of their way to make each charter on board Sur L’eau a fantastic experience and a memory guests will treasure forever. Angie

Chef: Angie Jacobs
Chef, dive Master, Masseuse/Beautician and External auditor.
Angie was born and raised in South Africa, she had a desire to discover more than the average and finished her studies in external auditing.
She joined Yachting in 2016 and started her career as a chef and worked her way up to sous chef. Science is her strong point and she found a passion to use it in the galley.
She is experienced and passionate in her job and what she presents on the table.
She is a positive motivated person with bubbly personality and works hard to achieve her goals. The ocean has always been a place she calls home.

Stewardess: Alexandra Burrage
Yachtmaster Offshore, AEC, Divemaster, Yoga teacher
Alexandra was born and raised in South Africa. After her schooling she graduated with a diploma in interior design. She started sailing at the age of five and competed in her first race by the age of eight and fell in love with sailing.
With 19 years of yachting experience, Alexandra has visited many different destinations including Americas, Africa, Asia, Mediterranean and the Caribbean. She’s passionate about her career and striving to always give the highest level. She is very creative, organized and attentive to guests and crew. Alexandra has a genuine love of life, adventure, travel and people. In her free time, you’ll find her in the water, taking photographs, hiking a mountain or exploring local cultures.

NICO JANSE VAN RENSBURG - Deck/Eng
Born and raised in the southern tip of Africa, I spent many a holiday on safari with my family where my love for the outdoors has grown deeper with every trip. But even in these early days the attraction of water was strong, and I ended up pursuing that as an open water swimmer. After school the oceans started calling and I soon realised where my true passion lay. I started my journey of yacht training and diving courses. I worked for a time on The Sustainable Seas Trust vessel, Boaz. This enabled me to accumulate not only invaluable experience but also notch up some sea miles. Following this an opportunity opened up for me working for a fleet of large charter catamarans in the fascinating country of Turkey. Today, learning not only yachtsmanship but the skills required in the hospitality industry.

I am a now a qualified RYA Offshore skipper and also an enthusiastic PADI Dive Master. Enjoying every moment above and below the waves and I can’t wait to share the wonders of the Caribbean and the reefs with our guests.






BREAKFAST

SELECTION OF MUFFINS & FRESH PASTRIES, FRESH FRUIT PLATTER, YOGHURT & HOMEMADE ROASTED GRANOLA, CHEESE PLATTER, FRESH JUICE

DAILY HOT CHOICES

FRENCH TOAST MASCARPONE WITH FRESH BERRIES

ONION RICOTTA & SAGE OMELETTE

BAKED EGG “PORTHOLES” WITH BACON, ROASTED TOMATO & SPINACH

DANISH PANCAKES

PANCAKES WITH TROPICAL FRUIT & COCONUT

BANANA PANCAKES WITH VANILLA YOGHURT & FRESH BERRIES

SMOKED SALMON FRITTATA

EGGS BENEDICT WITH SMOKED SALMON & ZESTY HOLLANDAISE

EGGS BENEDICT WITH SAUTÉED MUSHROOMS AND CRISPY BACON

SPINACH & PANCETTA BREAKFAST QUICHE

ROASTED TOMATO, BACON & ASPARAGUS EGG MUFFINS

WILD MUSHROOM, THYME & GOATS CHEESE FRITTATA

VEGGIE OMELETTE

Optional Extras Made To Order:

FRIED OR SCRAMBLED EGGS, BACON, SAUSAGE, PANCETTA ROSTI, WILTED SPINACH, TOMATO, MUSHROOMS

SMOOTHIES ON REQUEST

____________________________________________________________________________________________

LUNCH

Dessert & Fresh Bread Served Daily

SHRIMP & ZUCCHINI RISOTTO: WITH A FRESH HERBED TOMATO SALAD & FOCACCIA BREAD

THAI BEEF SALAD: WITH A LIME, GINGER & CILANTRO DRESSING

ROASTED TOMATO & BASIL SOUP: WITH HERB PARMESAN FRESHLY BAKED BREAD

BLOODY MARY SEAFOOD PLATTER: PRAWNS, BROWN SHRIMP & SALMON WITH GRILLED AVOCADO SERVED ON
ROMAINE, RADICCHIO & ICEBERG LETTUCE DRIZZLED WITH A ZESTY TOMATO & VODKA DRESSING

TOMATO & FRESH BASIL BRUSCHETTA

SUMMER CHICKEN SALAD: WATERCRESS, BABY SPINACH, SPROUTS, RED ONION & MANGE TOUT TOPPED WITH CITRUS

GRILLED CHICKEN DRIZZLED WITH A WHITE BALSAMIC & MANGO DRESSING

NICOISE SALAD: CRISP LETTUCE WITH CHERRY TOMATOES, HARICOT VERTS, REDSKIN POTATO, BOILED ORGANIC
FREE RANGE EGGS, OLIVES, RADISHES TOPPED WITH SEARED AHI TUNA DRIZZLED WITH A DIJON MUSTARD & PARSLEY DRESSING

PORK TENDERLOIN & PEACH KEBABS: WITH ROASTED PEARS, ROQUEFORT CHEESE, TOASTED WALNUTS ON ARUGULA WITH OLIVE & THYME CIABATTA

RED SNAPPER WITH ROASTED RED PEPPER & PINE-NUT SALSA: SERVED WITH WHITE TRUFFLE MASH & ORANGE HAZELNUT SNOW PEAS

PARMESAN CHICKEN FILLET: SERVED WITH CHICKPEA SALAD & COCONUT DRESSING

LOBSTER & ORZO SALAD: DELICATELY DRESSED WITH A FRESH DILL & CITRUS VINAIGRETTE

GRILLED MAHI-MAHI WITH MUSHROOM & THYME RISOTTO: FINISHED WITH CILANTRO LIME AOLI

 

__________________________________________________________________________________________

DINNER

SEARED SCALLOPS & HERBED BUTTER SAUCE SERVED WITH PARSNIP PUREE

FILLET MIGNON WITH A PORT WINE SAUCE, CILANTRO & LIME SWEET POTATO, ROASTED ASPARAGUS & BALSAMIC RED PEPPERS

WHITE CHOCOLATE CHEESE CAKE WITH FRESH BERRIES

***

BEEF CARPACCIO

LOBSTER THERMIDOR, WITH HERBED POTATO CROUTONS & GREEN GARDEN SALAD

COFFEE CRÈME BRULEE

***

MOZZARELLA, AVOCADO, TOMATO AND BASIL SALAD

VEAL SALTIMBOCCA ALLA ROMANA, WITH PROSCIUTTO HAM & SAGE COOKED IN A MARSALA SAUCE, WITH TAGLIATELLE ALFREDO & STEAMED GREEN VEGETABLES

MERLOT POACHED PEARS SERVED WITH WARM DARK CHOCOLATE SAUCE & TOASTED ALMONDS AND SERVED WITH SALTED CARAMEL ICE CREAM

***

CHANTERELLE MUSHROOM SALAD OVER ARUGULA WITH PARMESAN CHEESE SHAVINGS & SERVED WITH A CHAMPAGNE DRESSING.

MACADAMIA NUT & DIJON MUSTARD CRUSTED RACK OF LAMB WITH A HONEY VINEGAR SAUCE, SERVED WITH 
RICE PILAF & STEAMED GREEN BEANS WITH GLAZED CARROTS

CHOCOLATE MOLTEN CAKE WITH VANILLA BEAN GELATO

***

PAN-SEARED ASPARAGUS WITH BURRATA, MUSTARD & BALSAMIC GLAZE STEAMED TURBOT WITH SPINACH & 
A TIAN OF GRILLED AUBERGINE, ROASTED PEPPERS & PORTOBELLO MUSHROOM WITH A TOMATO, FRESH BASIL
& CORIANDER SEED VINAIGRETTE

CARAMELIZED PEAR TARTE TATIN SERVED WITH VANILLA FRESH CREAM, THYME & LEMON INFUSED EXOTIC MUSHROOM RISOTTO

SEARED VENISON FILLET WITH A BLUEBERRY JUS SERVED WITH GARLIC & THYME BAKED POTATO ROSES & CARROT PUREE

MANGO & BLACK PEPPER PANNA COTTA TOPPED WITH MANGO GRANITA

***

CROSTINI OF SMOKED SALMON BUTTER & POACHED LEEKS TOPPED WITH CRISPY POPPED CAPERS

RED PRAWN CURRY WITH COCONUT & CILANTRO JASMINE RICE

PAVLOVA WITH GRANADILLA & CHANTILLY CREAM

***

WATERCRESS SOUP

SLOW ROASTED LAMB SHANK WITH WASABI MASH & BALSAMIC ASPARAGUS

BAKLAVA CHEESECAKE & LEMON GLAZE

***

TUNA TARTARE

THAI BUTTERNUT & PRAWN SOUP, VEGETABLE SUMMER ROLLS WITH ALMOND BUTTER DIPPING SAUCE

VANILLA POACHED FIGS WITH CHERRY & PISTACHIO PARFAITS

***

MELON & PROSCIUTTO SALAD

CAPRESE STUFFED CHICKEN WITH ROASTED ROSEMARY BABY VEGETABLES

CAPPUCCINO LINDT CHOCOLATE MOUSSE WITH A WHITE CHOCOLATE COFFEE BEAN

CRUMBLE

***

CHILLED AVOCADO & ZESTY CUCUMBER SOUP

CREAMY LOBSTER & SUNDRIED TOMATO PAPPARDELLE

CHOCOLATE MOLTEN CAKE WITH FRESH RASPBERRY’S &

VANILLA BEAN GELATO

Bon Appetit

 

 

2019/20 New Year's Charter
The Crew of Sur L'eau, Thank you for a wonderful vacation! Everything was amazing and we enjoyed getting to know all og you. We hope we can do another trip with you all. -The Caress Family We had such a great time! Thanks for everything - Hailey Thank you for an amazing - Cole Thank you for an amazing for vacation - Callie
January 2020 The Grenadines
Feedback to their broker: "Our trip was spectacular! We had high expectations and those expectations were surpassed. It was truly an amazing and idyllic trip. The yacht was clean (sparkly!) every day, decorated beautifully (beyond perfect), with amazing space that we all used as we wished and loved every inch of it. We all used the beanbag chairs throughout the trip at various times and all over the boat. And the hammock was a lovely surprise that we all sat in. The couches and settees everywhere were comfortable and we all used them in various places depending on the weather and our need to be in or out of the sun. There were excellent water sports available and we used them all! We snorkeled, went wake boarding and tubing behind the zodiac, paddle boarded and kayaked and used the Hobie paddle boards as well (my mom LOVED those things!). And, we floated and had fun on the rainbow unicorn and pink flamingo floaty toys. Great fun. The swim platform was very handy and fun to sit on as well. The towels to dry off were clean and fluffy and always available as we emerged from the water. And, they were often WARM for us at just the right moment. The crew was beyond attentive. We felt like royalty! The service was spot on and friendly. The crew was there when we needed them and invisible when they sensed we should be alone. They were friendly and kind and fun. They seemed to know what we needed when we needed something. The food was amazing. The chef worked magic with the food and knew exactly what we liked! She was particularly attentive to my food restrictions and always prepared something a little different for me, but along the same lines as what she served everyone else. We ate so well and loved every bite! And, it was nutritious and the plates were always very pretty. As was the table! A different beautiful table setting for every meal. Everything was better than expected and I can’t imagine how they could improve on anything. And, the wine and cocktails were spectacular! We enjoyed delicious wine with our meals and a fun, unique cocktail every day at cocktail time. We were celebrating several milestone birthdays and they surprised us with a fun, decorated yacht upon our return one afternoon, along with a special dinner for the celebration. And, the chef made a special birthday coffee cake for one guest on our last morning for breakfast. She was incredible. I don’t think I could gush any more about our experience. It was perfect. I would go back tomorrow if I could, and I know all of my family feels the same way. I would highly recommend this yacht along with the amazing crew to anyone wishing an amazing yachting experience in the Caribbean. I'm glad they loved having us as much as we loved being with them all week."
February Charter Grenada To St. Kitts
I was recently onboard the Sur L’eau for a trip from Grenada to St. Kitts. I am writing to tell you about my experience on the trip in hopes that it might assist you with suiting travelers with the boat. Unfamiliar with this type of travel, I wasn’t sure what to expect and somewhat anxious but I was amazed at the accommodations, activities, and hospitality on the boat. Whether underway or on anchor, the 4-member crew was attentive to make sure all of Sur L’eau’s amenities were available for our pleasure. It was obvious they had planned ahead for every event but weren’t so rigid that they didn’t take advantage of entertainment they thought we would enjoy. Advanced planning was evidenced by live entertainment onboard for birthday and anniversary celebrations, while alterations to the schedule allowed us to take in a blues festival on Mustique and a jazz festival on Bequia. It is this type of engagement with the guests and attention to the guest’s experience that sets this crew apart. Other excursions included lobster BBQ lunch on the beach, waterfalls, lunch on St. Lucia in view of the Pitons, shopping excursions, tour of a chocolate factory, boat ride up Indian River and I’m sure I’ve forgotten some others. Dining is always a big part of a vacation and I have to say the chef on this boat did a fantastic job. Each and every meal was well prepared. Lunch prepared with a tuna caught while traveling between the islands was greatly appreciated by the guests. Lastly, I would like to point out the size of the amenities in the staterooms. The bed, along with the shower, restroom and stowage were a very nice size, able to accommodate us very comfortably. All in all, I can’t think of a thing I would change about my trip or the way these guys manage the boat and the guest’s experience.
Rates are All Inclusive
Season 2 PAX 3 PAX 4 PAX 5 PAX 6 PAX 7 PAX 8 PAX
Summer 2020 $44,000 $45,000 $46,000 $47,000 $48,000 $49,000 $50,000
Winter 2020 to 2021 $44,000 $45,000 $46,000 $47,000 $48,000 $49,000 $50,000
Summer 2021 $44,000 $45,000 $46,000 $47,000 $48,000 $49,000 $50,000

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
<u>CHRISTMAS & NEW YEAR 2019/20:</u>> 1-8 pax @ $57,500 - 7 night minimum. No specials apply.
Christmas charters must end no later than the 26th December. New Years week charters cannot begin earlier than 27th December.

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