BODHISATTVA (Caribbean)
Jeanneau’s new 64-foot flagship is a luxury yacht that is a perfect combination of sailing quality and fine styling. Nearly every aspect of the boat is powered, and from dropping the anchor to trimming the single-line mainsheet, most tasks can be controlled from dual helm stations aft. In the cockpit, the sailing area is separate from the lounging settees, so it is easily possible to be a passenger riding in style while others do what little work is required to sail the boat. The cockpit will be the most lived-in space on the boat when cruising in the Caribbean. Aft there is a vast fold-down platform that will be great for swimming, showering and lounging on warm afternoons. Inside the transom, there is a dinghy garage that will house a proper RIB and outboard. The Jeanneau 64’s interior, designed by Andrew Winch, who’s best known for his superyacht and large private jet interiors, is spacious, bright and functional while offering a high level of fit and style. It’s obvious the moment you step down the companionway steps, from the clean lines of the woodwork, and ample light from the eye-level hull ports, windows, and hatches. Superior quality is also evident on the leather-trimmed hardware and the overall fit and finish of the woodwork. The wide-open saloon can accommodate a crowd without feeling crowded. The settee is comfortable, and there is plenty of storage space. In Buddhism, Bodhisattva is the Sanskrit term for anyone who has generated Bodhicitta, a spontaneous wish and compassionate mind to attain Buddhahood for the benefit of all sentient beings. Bodhisattvas are a popular subject in Buddhist art.
Master aft full width cabin with walk-around king size berth. Ensuite head with dry shower and electric head.
Two forward guest cabins forward one port and one starboard. Each has a queen size berth and private ensuite head with electric toilet.
Spacious salon with seating for 6 for formal dining.
Extra large cockpit for lounging and alfresco dining.
Drop down stern for swim platform.
| Accommodations | |
|---|---|
| Cabins: | 3 |
| Queen: | 2 |
| Single Cabins: | 1 |
| Showers: | 3 |
| Electric Heads: | 3 |
| Engine Details | |
|---|---|
| 180hp Volvo and 17,5kw ONAN | |
| Fuel Consumption: | 20 |
| Cruising Speed: | 8knts |
| Max Speed: | 12knts+US Gall/Hr |
| Details | |
|---|---|
| Type: | Sail |
| Beam: | 18 Feet |
| Draft: | 10 Feet |
| Pax: | 6 |
| YearBuilt: | 2017.2018 |
| Builder: | Jeanneau |
| Engines: | 180hp Volvo and 17,5kw ONAN |
| JetSkis: | No |
| Flag: | Cayman Islands |
| SatTv: | No |
| RegNum: | 748106 |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Caribbean Leewards, Caribbean Windwards |
| Summer Area: | 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: | No |
| Deck Shower: | Yes |
| Water Maker: | 285L/75US |
| Special Diets: | Yes |
| Kosher: | No |
| BBQ: | Yes |
| Minimum Age: | N/A |
| Inverter: | Yes |
| Voltages: | 110V |
| Water Maker: | 285L/75US |
| Ice Maker: | Yes |
| Sailing Instructions: | no |
| Internet Access: | Onboard WIFI |
| Hairdryers: | Yes |
| Guests Smokes: | No |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Hammock: | Yes |
| Water Sports | |
|---|---|
| Dinghy size: | 16' |
| Dinghy hp: | 60HP |
| Water Skis Adult: | Yes |
| Water Skis Kids: | No |
| Jet Skis: | No |
| Kneeboard: | No |
| Windsurfer: | No |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | No |
| Wake Board: | Yes |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | 1 |
| Floating Mats: | Yes |
| Swim Platform: | yes |
| Boarding Ladder (Loc/Type): | - |
| Sailing Dinghy: | no |
| Beach Games: | - |
| Fishing Gear: | No |
| Gear Type: | - |
| Rods: | - |
Jake grew up sailing and waterskiing on the North Norfolk Coast, England where from a young age he found a love for watersports, agriculture and fixing things with his grandfather.
When he found a way to transfer his agricultural engineering experience into the maritime world there was no looking back. Since then he has gained a number of sailing and waterskiing credentials in his career as a Yacht Captain.
Jake brings a level of professionalism and boundless enthusiasm to all that he does. He is always willing to share his knowledge and love of yachts. This alongside his keen eye for detail will ensure you have a smooth and unforgettable charter experience.
Kat first acquired a taste for sailing on dinghies with the Scouts and later racing on yachts at University.
Attending art school in London and studying Anthropology both in England and Canada, Kat’s creative flair is now channeled through her love of delicious food and dining experiences.
Kat has lived, studied, travelled and worked across the globe taking inspiration from the many brilliant cultures and people she has met along the way. Out of the galley, Kat enjoys swimming and reading a book with her ultimate snack of wasabi peas.
Jake and Kat have spent 4 years working together in the yachting industry and in luxury ski chalets. The met running flotilla yachts in Greece and have worked together ever since throughout the Mediterranean, Caribbean and have crossed the Atlantic together racing in the ARC. Together they make a beautifully dynamic team committed to creating memorable and magical charters onboard SV Bodhisattva.
Breakfast
Seasonal Veggie Frittata
Shakshuka – Baked eggs with Tomato, Sauteed Spinach and Crumbled Feta served to share
Banana Pancake Stack - with Bacon and Maple Cinnamon Butter
Smoked Salmon and Scrambled Eggs - served with Confit Tomatoes
Poached Eggs and Guacamole on Toast - drizzled with Chilli Sauce
Blueberry Granola Crunch Muffins
Lunch
Chicken Bacon Caesar Salad
Hot Rock Seafood Bisque – Fresh seafood selection around a hot stone with soup to pour
Fish Tacos - With Avocado Cream, Spicy Salsa and Nachos
Char Sui Bao Buns - served with a chopped cucumber salad
Caprese Salad - with Freshly Baked Olive & Rosemary Focaccia
Pulled Pork Sliders - with Apple Slaw in Brioche Buns
Sushi Platter - with Edamame and Mango Asian Salad
Dinners
Pan Seared Fish with Tabbouleh Salad
Steak with Chimichurri Sauce, Crushed Garlic Potatoes and Fresh Green Salad
Zesty Asian Noodles and Crispy Pan Fried Gyoza Dumplings
Shrimp Linguini with Garlic Bread
Seared Sesame Tuna with Coconut Rice and Teriyaki Greens
Caribbean Lobster Paella
Herby Butterflied Leg of Lamb, Sauteed Potatoes and a Warm Tomato Salad
Desserts
Pineapple and Rum Panna Cotta
Coconut Macaroons
Lemon Posset
Decadent Chocolate Brownies, served warm with icecream
Mocha Tiramisu
Passionfruit Roulade
Canapes to accompany cocktails
Gin Cured Salmon with wasabi cream
Honey Mustard Sausages
Chicken Satay Skewers
Goats Cheese, Strawberry Balsamic cups
Spiced Crab and Cucumber Bites
Pistachio and Parmesan Sables
Beetroot Falafel
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX |
|---|---|---|---|---|---|
| Winter 2020 to 2021 | $20,000 | $20,500 | $21,000 | $21,500 | $22,000 |
| Summer 2021 | $18,000 | $18,500 | $19,000 | $19,500 | $20,000 |
| Winter 2021 to 2022 | $20,000 | $20,500 | $21,000 | $21,500 | $22,000 |
| Summer 2022 | $18,000 | $18,500 | $19,000 | $19,500 | $20,000 |
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
MINIMUM NIGHTS: 5 (Inquire for less) - for 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights.
</B></font color="b700b7">
<B><U><BIG>WINTER HALF-BOARD:</B></U></BIG> Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense.
2/$19,700 3/$20,050 4/$20,400 5/$20,750 6/$21,100
.....
<B><U><BIG>SUMMER HALF-BOARD:</B></U></BIG> Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense.
2/$17,700 3/$18,050 4/$18,400 5/$18,750 6/$19,100
<B><U><BIG>WINTER LOCAL FARE MEAL PLAN:</B></U> </BIG> Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense. 2/$19,850 3/$20,275 4/$20,700 5/$21,125 6/$21,550
.....
<B><U><BIG>SUMMER LOCAL FARE MEAL PLAN:</B></U> </BIG> Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense. 2/$17,850 3/$18,275 4/$18,700 5/$19,125 6/$19,550
<B><U><BIG>2021/2022 CHRISTMAS/NEW YEARS:</B></u></BIG> 7 night minimum
<B>CHRISTMAS:</B> 1-6 guests @ $25,500 - charter must end on 12/26/21 or earlier
<B>NEW YEARS: </B> 1-6 guests @ $26,500 - charter may not start prior to 12/27/21
<font color="#f30000"><BIG><B>***SPECIAL OFFERS ***</big></b>
None at this time.
</font color>
.
X
Available
X
Booked
X
Hold
X
Unavailable
- : Sail
- : 18 Feet
- : 10 Feet
- : 6
- : 2017.2018
- : Jeanneau
- : 8knts
- : 12knts+
- : 180hp Volvo and 17,5kw ONAN
- : No
- : No
- : Yacht offers Rendezvous Diving only
- : Jake Elsden-Powell
- : Cayman Islands
- : No
- : 748106
| Accommodations | |
|---|---|
| Cabins: | 3 |
| Queen: | 2 |
| Single Cabins: | 1 |
| Showers: | 3 |
| Wash Basins: | 3 |
| Heads: | 3 |
| Electric Heads: | 3 |
| Engine Details | |
|---|---|
| 180hp Volvo and 17,5kw ONAN | |
| Fuel Consumption: | 20 |
| Cruising Speed: | 8knts |
| Max Speed: | 12knts+US Gall/Hr |
| Details | |
|---|---|
| Refit: | - |
| Helipad: | No |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Caribbean Leewards, Caribbean Windwards |
| Summer Area: | 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: | Yes |
| # CD's: | Fusion Blu |
| Camcorder: | Yes |
| Books: | Yes |
| Board Games: | No |
| Sun Awning: | Yes |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Water Maker: | 285L/75US |
| Special Diets: | Yes |
| Kosher: | No |
| BBQ: | Yes |
| # Dine In: | - |
| Minimum Age: | N/A |
| Generator: | yes |
| Inverter: | Yes |
| Voltages: | 110V |
| Water Maker: | 285L/75US |
| Water Cap: | - |
| Ice Maker: | Yes |
| Sailing Instructions: | no |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Yes |
| Nude: | Yes |
| Hairdryers: | Yes |
| # Port Hatches: | - |
| Guests Smokes: | No |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Pet Type: | N/A |
| Guest Pets: | No |
| Children Ok: | Yes |
| Hammock: | Yes |
| Windscoops: | No |
| Water Sports | |
|---|---|
| Dinghy size: | 16' |
| Dinghy hp: | 60HP |
| Dinghy # pax: | 8 pax |
| Water Skis Adult: | Yes |
| Water Skis Kids: | No |
| Jet Skis: | No |
| Wave Runners: | No |
| Kneeboard: | No |
| Windsurfer: | No |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | No |
| Wake Board: | Yes |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | 1 |
| Floating Mats: | Yes |
| Swim Platform: | yes |
| Boarding Ladder (Loc/Type): | - |
| Sailing Dinghy: | no |
| Beach Games: | - |
| Fishing Gear: | No |
| Gear Type: | - |
| Rods: | - |
Jake grew up sailing and waterskiing on the North Norfolk Coast, England where from a young age he found a love for watersports, agriculture and fixing things with his grandfather.
When he found a way to transfer his agricultural engineering experience into the maritime world there was no looking back. Since then he has gained a number of sailing and waterskiing credentials in his career as a Yacht Captain.
Jake brings a level of professionalism and boundless enthusiasm to all that he does. He is always willing to share his knowledge and love of yachts. This alongside his keen eye for detail will ensure you have a smooth and unforgettable charter experience.
Kat first acquired a taste for sailing on dinghies with the Scouts and later racing on yachts at University.
Attending art school in London and studying Anthropology both in England and Canada, Kat’s creative flair is now channeled through her love of delicious food and dining experiences.
Kat has lived, studied, travelled and worked across the globe taking inspiration from the many brilliant cultures and people she has met along the way. Out of the galley, Kat enjoys swimming and reading a book with her ultimate snack of wasabi peas.
Jake and Kat have spent 4 years working together in the yachting industry and in luxury ski chalets. The met running flotilla yachts in Greece and have worked together ever since throughout the Mediterranean, Caribbean and have crossed the Atlantic together racing in the ARC. Together they make a beautifully dynamic team committed to creating memorable and magical charters onboard SV Bodhisattva.
Breakfast
Seasonal Veggie Frittata
Shakshuka – Baked eggs with Tomato, Sauteed Spinach and Crumbled Feta served to share
Banana Pancake Stack - with Bacon and Maple Cinnamon Butter
Smoked Salmon and Scrambled Eggs - served with Confit Tomatoes
Poached Eggs and Guacamole on Toast - drizzled with Chilli Sauce
Blueberry Granola Crunch Muffins
Lunch
Chicken Bacon Caesar Salad
Hot Rock Seafood Bisque – Fresh seafood selection around a hot stone with soup to pour
Fish Tacos - With Avocado Cream, Spicy Salsa and Nachos
Char Sui Bao Buns - served with a chopped cucumber salad
Caprese Salad - with Freshly Baked Olive & Rosemary Focaccia
Pulled Pork Sliders - with Apple Slaw in Brioche Buns
Sushi Platter - with Edamame and Mango Asian Salad
Dinners
Pan Seared Fish with Tabbouleh Salad
Steak with Chimichurri Sauce, Crushed Garlic Potatoes and Fresh Green Salad
Zesty Asian Noodles and Crispy Pan Fried Gyoza Dumplings
Shrimp Linguini with Garlic Bread
Seared Sesame Tuna with Coconut Rice and Teriyaki Greens
Caribbean Lobster Paella
Herby Butterflied Leg of Lamb, Sauteed Potatoes and a Warm Tomato Salad
Desserts
Pineapple and Rum Panna Cotta
Coconut Macaroons
Lemon Posset
Decadent Chocolate Brownies, served warm with icecream
Mocha Tiramisu
Passionfruit Roulade
Canapes to accompany cocktails
Gin Cured Salmon with wasabi cream
Honey Mustard Sausages
Chicken Satay Skewers
Goats Cheese, Strawberry Balsamic cups
Spiced Crab and Cucumber Bites
Pistachio and Parmesan Sables
Beetroot Falafel
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX |
|---|---|---|---|---|---|
| Winter 2020 to 2021 | $20,000 | $20,500 | $21,000 | $21,500 | $22,000 |
| Summer 2021 | $18,000 | $18,500 | $19,000 | $19,500 | $20,000 |
| Winter 2021 to 2022 | $20,000 | $20,500 | $21,000 | $21,500 | $22,000 |
| Summer 2022 | $18,000 | $18,500 | $19,000 | $19,500 | $20,000 |
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
MINIMUM NIGHTS: 5 (Inquire for less) - for 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights.
</B></font color="b700b7">
<B><U><BIG>WINTER HALF-BOARD:</B></U></BIG> Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense.
2/$19,700 3/$20,050 4/$20,400 5/$20,750 6/$21,100
.....
<B><U><BIG>SUMMER HALF-BOARD:</B></U></BIG> Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense.
2/$17,700 3/$18,050 4/$18,400 5/$18,750 6/$19,100
<B><U><BIG>WINTER LOCAL FARE MEAL PLAN:</B></U> </BIG> Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense. 2/$19,850 3/$20,275 4/$20,700 5/$21,125 6/$21,550
.....
<B><U><BIG>SUMMER LOCAL FARE MEAL PLAN:</B></U> </BIG> Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense. 2/$17,850 3/$18,275 4/$18,700 5/$19,125 6/$19,550
<B><U><BIG>2021/2022 CHRISTMAS/NEW YEARS:</B></u></BIG> 7 night minimum
<B>CHRISTMAS:</B> 1-6 guests @ $25,500 - charter must end on 12/26/21 or earlier
<B>NEW YEARS: </B> 1-6 guests @ $26,500 - charter may not start prior to 12/27/21
<font color="#f30000"><BIG><B>***SPECIAL OFFERS ***</big></b>
None at this time.
</font color>
.
