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VIVA LA VIDA

€70,000 - €79,000 / WEEK
VIVA LA VIDA - 19
VIVA LA VIDA - 20
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8+1 guests (one guest sleeping on Pullman bed)
2 King, 1 Twin with Pullman and 1 Twin convertible to Queen

BUILT/REFIT
YEAR
2022
YACHT
LENGTH
78 Ft
NUMBER OF
CABINS
4
NUMBER OF
GUESTS
9
TOTAL
CREW
4
CHARGES
FROM
€70,000
Accommodations
Cabins: 4
Queen: -
Single Cabins: 1
Showers: -
Electric Heads: -
Engine Details
-
Fuel Consumption: 45
Cruising Speed: 8,5 knots
Max Speed: 10 knotsUS Gall/Hr
Details
Type: Cat
Beam: 11.53 Metres
Draft: 2.2 Metres
Pax: 9
YearBuilt: 2022
Builder: Sunreef Yachts
Flag: Cayman Island
Jacuzzi: No
A/C: Full
Locations
Winter Area: Caribbean Windwards
Summer Area: W. Med -Naples/Sicily, W. Med - Spain/Balearics
Pick Up Locations
Pref. Pick-up: -
Other Pick-up: -
Amenities
Salon Tv/VCR: -
Salon Stereo: -
Sat Tv: Starlink
Camcorder: -
Books: -
Board Games: -
Deck Shower: -
Water Maker: -
Special Diets: Inq
Kosher: Inq
BBQ: -
Minimum Age: -
Inverter: -
Voltages: -
Water Maker: -
Ice Maker: -
Sailing Instructions: -
Internet Access: -
Hairdryers: -
Guests Smokes: -
Crew Smokes: Inq
Pets Aboard: No
Hammock: -
Water Sports
Dinghy size: Tender ZAR Z5
Dinghy hp: 100hp
Water Skis Adult: Yes
Water Skis Kids: Yes
Jet Skis: -
Kneeboard: -
Windsurfer: -
Snorkel Gear: Yes
Tube: -
Scurfer: -
Wake Board: Yes
Kayaks 1 Pax: -
Kayaks (2 Pax): 2
Floating Mats: -
Swim Platform: -
Boarding Ladder (Loc/Type): -
Sailing Dinghy: -
Beach Games: -
Fishing Gear: Yes
Gear Type: -
Rods: -
Captain
Christian Stollery
Nation: Spanish/English
Languages: Spanish, English, Italian, Arfikaans, French
Chef
Giancarlo Bifaretti
Nation: Italian
Captain: Christian Stollery
Languages: Spanish, English, French, Italian

Captain Chris was brought up in Spain in a family with a long sailing tradition. At a very young age, he developed a strong passion for the sea which, once combined with extensive sailing experience (including seven Atlantic crossings as well as passages from the Northern Europe or Red Sea to the Med), has made him a reliable and highly professional Captain. Over the years, Chris has acquired excellent knowledge of a wide range of sailing areas around the world. He soon grew fond of water sports, especially kitesurfing, E-foiling and diving. Moreover, he holds a Dive Instructor certification. All water sports enthusiasts may rest assured that Chris will be the most welcoming host. His skills and personality are highly valued by charter guests for his easy disposition, excellent hospitality skills, which are a guarantee of a relaxing and enjoyable holiday on board VIVA LA VIDA.


Chef: Giancarlo Bifaretti
Languages: Spanish, English, Italian

Giancarlo is an energetic, positive and passionate young Chef, dedicated to delivering high quality gastronomic experiences. His passion for gastronomy has been a lifelong connection, fueling his unwavering commitment to his work. He loves how it can bring people together and create special moments. With three years of experience as a Chef on private yachts, he has cultivated invaluable skills across a spectrum of cuisines as well as learned the importance of details and adaptability. His goal has always been to create memorable gastronomic experiences that bring joy to his guests.


Stewardess: Cassidy Breedt
Languages: English, Afrikaans

Cassidy is a South African native who’s been on quite a journey – from being a travel agent for 6 years to yoga enthusiast and small business owner, all the way to the open seas with yachting. Her bubbly personality with positive vibes mixed with some serious hard-working energy create the perfect combination that will bring the best for charter guests. She’s got a knack for understanding others, and her leadership and organization skills help her anticipate guests’ needs with great success. She will bring a whole lot of sunshine on board!


Deckhand: Ryno Fourie
Languages: English, Afrikaans

Ryno is an Industrial Engineer with a love for the ocean and water sports. Living in a coastal town in South Africa allowed him to start sailing from a young age and spend most of his free time in the ocean surfing, kiteboarding and paddling. He loves to stay fit and active and has completed numerous ultra-endurance events, including the full Ironman and the Absa Cape Epic mountainbike stage race. He holds a Yachtmaster sailing ticket as well as a PADI Open Water diving certification. Ryno enjoys spending time on his family motor boat, fishing and wakeboarding, and will be delighted to assist the guests with water activities.

-varies based on availability & preferences-*Vegetarian option


Day 1


BREAKFAST
Coffee /Tea
Ginger and Mango Vitamin Smoothie
Home Made Fluffy Banana Pancake or Crepes
Muesli/Cereals/Bread/Jam/Pastries
Seasonal Fruit Platter
Eggs on demand/Bacon/Ham/Cheese


LUNCH
Mini Hard Shell Corn Tortilla with Guacamole
Grilled Lobster with Caribbean Styled Salad and Crispy Fries
Chickpeas Falafel with    Caribbean    Styled    Salad    and    Crispy    Fries
Mint Mango Mousse with Chocolate Crumble


DINNER
Eggplant Parmesan Roses
Lamb Ribs with Rocket and Sesame Pesto served with Parmesan Zucchini fries
Chickpeas and Zucchini Parmesan Cannelloni with Rocket and Sesame Pesto
Chocolate mousse with caramelized Papaya and Caribbean Cocoa beans

 

Day 2


BREAKFAST
Coffee /Tea
Red Fruits, Lime and Mint juice
Whole Grain Avocado Toast with Sesame Seed Dressing and fried Egg
Muesli/Cereals/Bread/Jam/Pastries
Seasonal Fruit Platter
Eggs on demand/Bacon/Ham/Cheese


LUNCH
Caribbean Salad with Pineapple Dressing
“Sous vide” Herb Chicken Breast with Peanuts Sauce and Baby Baked Potatoes
Grilled Herb Tempeth with Peanuts Sauce and Baby Baked Potatoes
Milk Rice Pudding topped with Crunchy Apple and Cacao Nibs

DINNER
Blue Marlin Carpaccio with Caramelized Pine Nuts and Passion Fruit Vinagrette
Zucchini and Beetroot Carpaccio with Caramelized Pine Nuts and Passion Fruit Vinagrette
Coconut Fish Curry with Vegetables, Fried Platano and Aromatic Basmati Rice
Coconut Tempeth Curry with Vegetables , Fried Platano and Aromatic Basmati Rice
Rich Fudgy Salted Caramel Cheese Cake

 

Day 3


BREAKFAST
Coffee /Tea
Banana, Chia and Raw Caribbean Cocoa Smoothie
Matcha Green Smoothie Bowl with Granola, Berry and Seeds
Muesli/Cereals/Bread/Jam/Pastries
Seasonal Fruit Platter
Eggs on demand/Bacon/Ham/Cheese


LUNCH
Three Caribbean Flavors Patacones
Roasted Pork with Sweet Potatoes pure’ and Roasted Spicy Ayote
Seed Beans Burger with Sweet Potatoes pure’ and Roasted Spicy Ayote
Cacao and Rum Caribbean Style Tiramisù


DINNER
Spicy Tuna and Mango Tartare over Rice Crostini
Spicy Beans and Red Pepper over Rice Crostini
Dill Salmon Steak with Roasted Parsnip and Pink Pepper Mango sauce
Dill Toasted Tofu with Roasted Parsnip and Pink Pepper Mango sauce
Chocolate Fondant Cake with Pistacchio Ganache

Day 4


BREAKFAST
Coffee /Tea
Orange, Carrot, Tumeric and Ginger juice
Smoked salmon Bagels with avocado, cream cheese and crispy Onion
Muesli/Cereals/Bread/Jam/Pastries
Seasonal Fruit Platter
Eggs on demand/Bacon/Ham/Cheese


LUNCH
Tomatoes and Fresh Basil Caprese in a Tartare Style
Gourmet Caribbean Grilled Burger with Yuca Fries and Beets Mayonnaise
Gourmet Caribbean Grilled Vegan Burger with Yuca Fries and Beets Mayonnaise
Coconut Kiss with Vanilla Ice Cream and Candy Papaya


DINNER
Ginger and Lime Salmon Avocado Tartare
Fresh Vegetarian Zucchini and Avocado Tartare
Sesame Crusted Tuna Tataki with Mashed Yuca, Creole Celery Root and Ginger Glazed Carrot
Sesame Crusted Tofu Tataki with Mashed Yuca, Creole Celery Root and Ginger Glazed Carrot
Caribbean Rum and Raisin Cake

Day 5


BREAKFAST
Coffee /Tea
Blueberry and Coconut Smoothie
Tropical Fruit Bowl topped with Dried Fruit, Seeds and Chocolate Chips
Muesli/Cereals/Bread/Jam/Pastries
Seasonal Fruit Platter
Eggs on demand/Bacon/Ham/Cheese


LUNCH
Spicy Lime King Prawns with Grilled Corn on the Cob
Spicy Lime Auburgine with Grilled Corn on the Cob
Home made Ricotta Ravioli with Spinach, Tomatoes and Creamy Pecorino Cheese
Raw Avocado, Dates and Maracuja’ Cheese Cake


DINNER
Bolitos de Yuca filled with Cheddar Cheese
Grilled Mahi-Mahi with Coconut Pineapple Sauce over Red Wild Rice
Steamed Lentil with Coconut Pineapple Sauce and Red Wild Rice
Passion fruit Creme Brûlé

 

Day 6


BREAKFAST
Coffee /Tea
Spirulina and Lemon Green juice
French Toast with Fried Banana, Bacon and Maple Syrup
Muesli/Cereals/Bread/Jam/Pastries
Seasonal Fruit Platter
Eggs on demand/Bacon/Ham/Cheese


LUNCH
Feta Phyllo Pastry Rolls over Rocket Salad with Mint Vinaigrette
Caribbean Styled Barbeque with assorted Vegetable and Salads
Caribbean Styled Vegetarian Barbeque with assorted Vegetable and Salads
Creamy Panna Cotta, with Drangon Fruit Salsa


DINNER
Spicy Grilled Shrimps over Mango Salad
Spicy Grilled Tofu over Mango Salad
Pistacchio and Pine Nut Crusted Snapper fish with Wild Rocket and Parsley Vichyssoise
Pistacchio and Pine Nut Crusted Butternut squash with Wild Rocket and Parsley Vichyssoise
French Apple ‘’Tarte Tatin’’ with Artisan Vanilla Ice Cream

 

Day 7


BREAKFAST
Coffee /Tea
Ginger and Pineapple Juice
Eggs Benedict with Spinach, Fried Bacon and Hollandaise Sauce
Muesli/Cereals/Bread/Jam/Pastries
Seasonal Fruit Platter
Eggs on demand/Bacon/Ham/Cheese


LUNCH
Juicy Prawns Mini Arepas with Coleslaw Salad
Juicy Vegetarian Mini Arepas with Coleslaw Salad
Salt Crusted Sea Bass with Roasted Onion, Pumpkin, Herb Cashew Mayonaise
Chickpeas in a Coconut and Coriander Sauce with Roasted Onion and Pumpkin
Rum Juicy Pineapple Flambe’


DINNER
Caribbean Styled Withe Fish Ceviche
Caribbean Styled Mushrooms and Tofu Ceviche
Garlic Butter Scalloops with Truffle Risotto and Burrata Cream
Garlic and Almond Crusted Tofu with Truffle Risotto and Cashew Cream
‘’Mamma Mia’’ Chocolate and Hazelnuts Dessert on a base of Buttery Crumble served with
Chantilly Cream 

Snacks and Tapas
Charcuterie and Cheese Board with Olives, Salted Nuts & Crackers
Home Made Hummus with Crudités and Pitta Brad
Crispy Twice-Fried Plantains topped with Spicy Shrimp and Pineapple Guacamole
Roquefort Cheese Canapé with Walnuts and Honey
Sun-dried Tomato Dip with Home Made Thyme Focaccia
Smoked salmon and Lemon Cream Cheese Blinis
Home Made Guacamole with Toasted Corn Tortilla
Tuna Sashimi with Spicy Mango Sauce and Sesame Crostini
Baked Truffle Camembert with Toasted Brioche Bread
Bacon-Wrapped Plantain with Siracha Sauce

 

 

 

 

Rates are Plus Expenses
Winter 2023/24:
$93 000 – up to 4 pax
$95 000 – 6 pax
$97 000 – 8 pax
$98 000 – 9 pax

Christmas& New Year’s : +20% surcharge

For the all-inclusive charters a small APA of 5% is recommended to cover the additional expenses such as fine wines, champagne, specific alcoholic drinks, excessive alcohol consumption, air fares, transfer airport/yacht/airport, dockage fees if any and use of communications means available on board. Fuel included for 4 hours on engine daily, if more is needed it is to be charged from small APA.

Summer 2024:
High Season: €79 000 + APA 30% + VAT
High season: 15 June - 15 September

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

  • : Cat
  • : 11.53 Metres
  • : 2.2 Metres
  • : 9
  • : 2022
  • : Sunreef Yachts
  • : 8,5 knots
  • : 10 knots
  • : Yes
  • : Yacht offers Rendezvous Diving only
  • : Christian Stollery
  • : Cayman Island
Accommodations
Cabins: 4
Queen: -
Single Cabins: 1
Showers: -
Wash Basins: -
Heads: -
Electric Heads: -
Engine Details
-
Fuel Consumption: 45
Cruising Speed: 8,5 knots
Max Speed: 10 knotsUS Gall/Hr
Details
Refit: -
Helipad: No
Jacuzzi: No
A/C: Full
Locations
Winter Area: Caribbean Windwards
Summer Area: W. Med -Naples/Sicily, W. Med - Spain/Balearics
Pick Up Locations
Pref. Pick-up: -
Other Pick-up: -
Amenities
Salon Tv/VCR: -
Salon Stereo: -
Sat Tv: Starlink
# of Videos: -
# DVDs/Movies: -
# CD's: -
Camcorder: -
Books: -
Board Games: -
Sun Awning: -
Deck Shower: -
Bimini: -
Water Maker: -
Special Diets: Inq
Kosher: Inq
BBQ: -
# Dine In: -
Minimum Age: -
Generator: -
Inverter: -
Voltages: -
Water Maker: -
Water Cap: -
Ice Maker: -
Sailing Instructions: -
Internet Access: -
Gay Charters: Inq
Nude: Inq
Hairdryers: -
# Port Hatches: -
Guests Smokes: -
Crew Smokes: Inq
Pets Aboard: No
Pet Type: -
Guest Pets: -
Children Ok: -
Hammock: -
Windscoops: -
Water Sports
Dinghy size: Tender ZAR Z5
Dinghy hp: 100hp
Dinghy # pax: -
Water Skis Adult: Yes
Water Skis Kids: Yes
Jet Skis: -
Wave Runners: -
Kneeboard: -
Windsurfer: -
Snorkel Gear: Yes
Tube: -
Scurfer: -
Wake Board: Yes
Kayaks 1 Pax: -
Kayaks (2 Pax): 2
Floating Mats: -
Swim Platform: -
Boarding Ladder (Loc/Type): -
Sailing Dinghy: -
Beach Games: -
Fishing Gear: Yes
Gear Type: -
Rods: -
Captain
Christian Stollery
Nation: Spanish/English
Languages: Spanish, English, Italian, Arfikaans, French
Chef
Giancarlo Bifaretti
Nation: Italian
Captain: Christian Stollery
Languages: Spanish, English, French, Italian

Captain Chris was brought up in Spain in a family with a long sailing tradition. At a very young age, he developed a strong passion for the sea which, once combined with extensive sailing experience (including seven Atlantic crossings as well as passages from the Northern Europe or Red Sea to the Med), has made him a reliable and highly professional Captain. Over the years, Chris has acquired excellent knowledge of a wide range of sailing areas around the world. He soon grew fond of water sports, especially kitesurfing, E-foiling and diving. Moreover, he holds a Dive Instructor certification. All water sports enthusiasts may rest assured that Chris will be the most welcoming host. His skills and personality are highly valued by charter guests for his easy disposition, excellent hospitality skills, which are a guarantee of a relaxing and enjoyable holiday on board VIVA LA VIDA.


Chef: Giancarlo Bifaretti
Languages: Spanish, English, Italian

Giancarlo is an energetic, positive and passionate young Chef, dedicated to delivering high quality gastronomic experiences. His passion for gastronomy has been a lifelong connection, fueling his unwavering commitment to his work. He loves how it can bring people together and create special moments. With three years of experience as a Chef on private yachts, he has cultivated invaluable skills across a spectrum of cuisines as well as learned the importance of details and adaptability. His goal has always been to create memorable gastronomic experiences that bring joy to his guests.


Stewardess: Cassidy Breedt
Languages: English, Afrikaans

Cassidy is a South African native who’s been on quite a journey – from being a travel agent for 6 years to yoga enthusiast and small business owner, all the way to the open seas with yachting. Her bubbly personality with positive vibes mixed with some serious hard-working energy create the perfect combination that will bring the best for charter guests. She’s got a knack for understanding others, and her leadership and organization skills help her anticipate guests’ needs with great success. She will bring a whole lot of sunshine on board!


Deckhand: Ryno Fourie
Languages: English, Afrikaans

Ryno is an Industrial Engineer with a love for the ocean and water sports. Living in a coastal town in South Africa allowed him to start sailing from a young age and spend most of his free time in the ocean surfing, kiteboarding and paddling. He loves to stay fit and active and has completed numerous ultra-endurance events, including the full Ironman and the Absa Cape Epic mountainbike stage race. He holds a Yachtmaster sailing ticket as well as a PADI Open Water diving certification. Ryno enjoys spending time on his family motor boat, fishing and wakeboarding, and will be delighted to assist the guests with water activities.

-varies based on availability & preferences-*Vegetarian option


Day 1


BREAKFAST
Coffee /Tea
Ginger and Mango Vitamin Smoothie
Home Made Fluffy Banana Pancake or Crepes
Muesli/Cereals/Bread/Jam/Pastries
Seasonal Fruit Platter
Eggs on demand/Bacon/Ham/Cheese


LUNCH
Mini Hard Shell Corn Tortilla with Guacamole
Grilled Lobster with Caribbean Styled Salad and Crispy Fries
Chickpeas Falafel with    Caribbean    Styled    Salad    and    Crispy    Fries
Mint Mango Mousse with Chocolate Crumble


DINNER
Eggplant Parmesan Roses
Lamb Ribs with Rocket and Sesame Pesto served with Parmesan Zucchini fries
Chickpeas and Zucchini Parmesan Cannelloni with Rocket and Sesame Pesto
Chocolate mousse with caramelized Papaya and Caribbean Cocoa beans

 

Day 2


BREAKFAST
Coffee /Tea
Red Fruits, Lime and Mint juice
Whole Grain Avocado Toast with Sesame Seed Dressing and fried Egg
Muesli/Cereals/Bread/Jam/Pastries
Seasonal Fruit Platter
Eggs on demand/Bacon/Ham/Cheese


LUNCH
Caribbean Salad with Pineapple Dressing
“Sous vide” Herb Chicken Breast with Peanuts Sauce and Baby Baked Potatoes
Grilled Herb Tempeth with Peanuts Sauce and Baby Baked Potatoes
Milk Rice Pudding topped with Crunchy Apple and Cacao Nibs

DINNER
Blue Marlin Carpaccio with Caramelized Pine Nuts and Passion Fruit Vinagrette
Zucchini and Beetroot Carpaccio with Caramelized Pine Nuts and Passion Fruit Vinagrette
Coconut Fish Curry with Vegetables, Fried Platano and Aromatic Basmati Rice
Coconut Tempeth Curry with Vegetables , Fried Platano and Aromatic Basmati Rice
Rich Fudgy Salted Caramel Cheese Cake

 

Day 3


BREAKFAST
Coffee /Tea
Banana, Chia and Raw Caribbean Cocoa Smoothie
Matcha Green Smoothie Bowl with Granola, Berry and Seeds
Muesli/Cereals/Bread/Jam/Pastries
Seasonal Fruit Platter
Eggs on demand/Bacon/Ham/Cheese


LUNCH
Three Caribbean Flavors Patacones
Roasted Pork with Sweet Potatoes pure’ and Roasted Spicy Ayote
Seed Beans Burger with Sweet Potatoes pure’ and Roasted Spicy Ayote
Cacao and Rum Caribbean Style Tiramisù


DINNER
Spicy Tuna and Mango Tartare over Rice Crostini
Spicy Beans and Red Pepper over Rice Crostini
Dill Salmon Steak with Roasted Parsnip and Pink Pepper Mango sauce
Dill Toasted Tofu with Roasted Parsnip and Pink Pepper Mango sauce
Chocolate Fondant Cake with Pistacchio Ganache

Day 4


BREAKFAST
Coffee /Tea
Orange, Carrot, Tumeric and Ginger juice
Smoked salmon Bagels with avocado, cream cheese and crispy Onion
Muesli/Cereals/Bread/Jam/Pastries
Seasonal Fruit Platter
Eggs on demand/Bacon/Ham/Cheese


LUNCH
Tomatoes and Fresh Basil Caprese in a Tartare Style
Gourmet Caribbean Grilled Burger with Yuca Fries and Beets Mayonnaise
Gourmet Caribbean Grilled Vegan Burger with Yuca Fries and Beets Mayonnaise
Coconut Kiss with Vanilla Ice Cream and Candy Papaya


DINNER
Ginger and Lime Salmon Avocado Tartare
Fresh Vegetarian Zucchini and Avocado Tartare
Sesame Crusted Tuna Tataki with Mashed Yuca, Creole Celery Root and Ginger Glazed Carrot
Sesame Crusted Tofu Tataki with Mashed Yuca, Creole Celery Root and Ginger Glazed Carrot
Caribbean Rum and Raisin Cake

Day 5


BREAKFAST
Coffee /Tea
Blueberry and Coconut Smoothie
Tropical Fruit Bowl topped with Dried Fruit, Seeds and Chocolate Chips
Muesli/Cereals/Bread/Jam/Pastries
Seasonal Fruit Platter
Eggs on demand/Bacon/Ham/Cheese


LUNCH
Spicy Lime King Prawns with Grilled Corn on the Cob
Spicy Lime Auburgine with Grilled Corn on the Cob
Home made Ricotta Ravioli with Spinach, Tomatoes and Creamy Pecorino Cheese
Raw Avocado, Dates and Maracuja’ Cheese Cake


DINNER
Bolitos de Yuca filled with Cheddar Cheese
Grilled Mahi-Mahi with Coconut Pineapple Sauce over Red Wild Rice
Steamed Lentil with Coconut Pineapple Sauce and Red Wild Rice
Passion fruit Creme Brûlé

 

Day 6


BREAKFAST
Coffee /Tea
Spirulina and Lemon Green juice
French Toast with Fried Banana, Bacon and Maple Syrup
Muesli/Cereals/Bread/Jam/Pastries
Seasonal Fruit Platter
Eggs on demand/Bacon/Ham/Cheese


LUNCH
Feta Phyllo Pastry Rolls over Rocket Salad with Mint Vinaigrette
Caribbean Styled Barbeque with assorted Vegetable and Salads
Caribbean Styled Vegetarian Barbeque with assorted Vegetable and Salads
Creamy Panna Cotta, with Drangon Fruit Salsa


DINNER
Spicy Grilled Shrimps over Mango Salad
Spicy Grilled Tofu over Mango Salad
Pistacchio and Pine Nut Crusted Snapper fish with Wild Rocket and Parsley Vichyssoise
Pistacchio and Pine Nut Crusted Butternut squash with Wild Rocket and Parsley Vichyssoise
French Apple ‘’Tarte Tatin’’ with Artisan Vanilla Ice Cream

 

Day 7


BREAKFAST
Coffee /Tea
Ginger and Pineapple Juice
Eggs Benedict with Spinach, Fried Bacon and Hollandaise Sauce
Muesli/Cereals/Bread/Jam/Pastries
Seasonal Fruit Platter
Eggs on demand/Bacon/Ham/Cheese


LUNCH
Juicy Prawns Mini Arepas with Coleslaw Salad
Juicy Vegetarian Mini Arepas with Coleslaw Salad
Salt Crusted Sea Bass with Roasted Onion, Pumpkin, Herb Cashew Mayonaise
Chickpeas in a Coconut and Coriander Sauce with Roasted Onion and Pumpkin
Rum Juicy Pineapple Flambe’


DINNER
Caribbean Styled Withe Fish Ceviche
Caribbean Styled Mushrooms and Tofu Ceviche
Garlic Butter Scalloops with Truffle Risotto and Burrata Cream
Garlic and Almond Crusted Tofu with Truffle Risotto and Cashew Cream
‘’Mamma Mia’’ Chocolate and Hazelnuts Dessert on a base of Buttery Crumble served with
Chantilly Cream 

Snacks and Tapas
Charcuterie and Cheese Board with Olives, Salted Nuts & Crackers
Home Made Hummus with Crudités and Pitta Brad
Crispy Twice-Fried Plantains topped with Spicy Shrimp and Pineapple Guacamole
Roquefort Cheese Canapé with Walnuts and Honey
Sun-dried Tomato Dip with Home Made Thyme Focaccia
Smoked salmon and Lemon Cream Cheese Blinis
Home Made Guacamole with Toasted Corn Tortilla
Tuna Sashimi with Spicy Mango Sauce and Sesame Crostini
Baked Truffle Camembert with Toasted Brioche Bread
Bacon-Wrapped Plantain with Siracha Sauce

 

 

 

 

Rates are Plus Expenses
Winter 2023/24:
$93 000 – up to 4 pax
$95 000 – 6 pax
$97 000 – 8 pax
$98 000 – 9 pax

Christmas& New Year’s : +20% surcharge

For the all-inclusive charters a small APA of 5% is recommended to cover the additional expenses such as fine wines, champagne, specific alcoholic drinks, excessive alcohol consumption, air fares, transfer airport/yacht/airport, dockage fees if any and use of communications means available on board. Fuel included for 4 hours on engine daily, if more is needed it is to be charged from small APA.

Summer 2024:
High Season: €79 000 + APA 30% + VAT
High season: 15 June - 15 September

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.

CONTACT US