MONEY FOR NOTHING

$55,000 - $60,000 / WEEK

MONEY FOR NOTHING has both the style and swagger to make memories of a lifetime. From the stunning salon to the open sundeck there is plenty of room to relax and unwind. The submersible swim platform allows you to dip your toes in the water whilst sipping a cocktail or perhaps you prefer to watch the sunset from the Jacuzzi. Four elegantly appointed staterooms, four dining options and two bars along with Stabilizers both at anchor and underway ensure you have the perfect platform for entertaining. If you are a fisherman MONEY FOR NOTHING comes with a new 35' Scout towed tender featuring Seakeeper stabilization and fishing savvy crew. Her numerous toys and experienced crew will have you longing to come back for more!

BUILT/REFIT
YEAR
2018
YACHT
LENGTH
116 Ft
NUMBER OF
CABINS
4
NUMBER OF
GUESTS
8
TOTAL
CREW
5
CHARGES
FROM
$55,000
Accommodations
Cabins: 4
Queen: -
Single Cabins: 1
Showers: -
Electric Heads: -
Engine Details
-
Fuel Consumption: -
Cruising Speed: 15 knots
Max Speed: 26 knotsUS Gall/Hr
Details
Type: Power
Beam: 23.1 Feet
Draft: 5.6 Feet
Pax: 8
Refit: 2018
YearBuilt: 2009
Builder: Lazzara
Flag: USA
SatTv: Yes
Jacuzzi: Yes
A/C: Full
Locations
Winter Area: Bahamas, Florida
Summer Area: Bahamas, New England, Florida
Pick Up Locations
Pref. Pick-up: -
Other Pick-up: -
Amenities
Salon Tv/VCR: Yes
Salon Stereo: Yes
Sat Tv: -
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: 2019 35' Scout towed tender with Seakeeper Gyro
Dinghy hp: -
Water Skis Adult: -
Water Skis Kids: -
Jet Skis: -
Kneeboard: -
Windsurfer: -
Snorkel Gear: Yes
Tube: -
Scurfer: -
Wake Board: -
Kayaks 1 Pax: 2
Kayaks (2 Pax): -
Floating Mats: -
Swim Platform: -
Boarding Ladder (Loc/Type): -
Sailing Dinghy: -
Beach Games: -
Fishing Gear: Yes
Gear Type: -
Rods: -
Captain
Rob Crocker
Nation: USA
ROB CROCKER | CAPTAIN
Rob Crocker started boating and windsurfing at a young age and his passion for the water and boats grew through the years. Once Rob finished high school, he moved to the US Virgin Islands seeking work in the charter boat industry. He diligently worked his way from deck hand to Captain. He has worked on virtually every type of watercraft including sailboats, powerboats, tall ships, watersport boats and commercial vessels.
As a yacht captain, he’s had the pleasure of traveling to many places including the Caribbean, the Bahamas, the Mediterranean, Alaska, the Great Lakes, both entire US Coasts, and both Canadian Coasts. When not working, Rob can still be found in the water scuba diving and windsurfing. While on shore, Rob enjoys hiking and spending time with his wife and dogs.
As Captain on M/Y Money for Nothing, Rob is committed to giving guests the best possible experience and looks forward to welcoming you aboard soon.

RYAN BRADLEY | FIRST MATE
Ryan Bradley loves traveling, meeting new people and being of service so it only made sense that he would find his way to the yachting industry. Ryan started in the industry as a marine diesel tech in his home town of Fort Lauderdale FL, but quickly found he was wanting to travel with the boats he was working on. He set his sights on attaining a Captain’s license and now holds a 200ton MCA license.
Ryan had worked with Captain Rob Crocker on a previous charter yacht and happily accepted the opportunity to work with him again. He now serves as Mate/Engineer on M/Y Money for Nothing. Together they focus on creating fun, memorable and always safe experiences for their guests. During his off-time, Ryan likes to stay active with mixed martial arts, all kinds of waters sports and traveling.

SCOTT GALLEGOS | CHEF
Scott Gallegos is the chef onboard M/Y Money For Nothing. Scott is a graduate of the Culinary Institute of America in Hyde Park, NY. After graduation, he moved to Italy where he trained in Tuscany, before returning to his home town of Washington, DC. Scott began working in the some of the city’s best restaurants under James Beard award winning chefs, where he developed a passion for farm to table food and locally sourced ingredients. In 2011, he moved to Miami, Florida where he fell in love with Latin cuisine. He believes in cooking with bold flavors and bringing joy through food. His dishes often invoke the flavors of Italy, Argentina, Spain, Cuba, and The American South. His favorite meal is a traditional asado cooked over an open fire and shared with friends

Megan Sinkinson-Withrow | CHIEF STEWARDESS
Megan transitioned into the Professional Yachting Industry from a background full of hospitality and service followed by creative and event production. Born in Puerto Rico, she was naturally drawn to yachting having then grown up with access to water sports in the coastal town of Wilmington, NC. Megan graduated from the University of North Carolina at Asheville with a degree in Multimedia Arts and Sciences. After pursuing a career in her field finding learning opportunities at branding agencies and in the high tech industry, she sought to return to hospitality to help deliver memorable experiences to guests in person. She has a knack for picking up on the vibe the guests are going for and kicking the party into gear. Beyond excursions, guests have plenty of options to stay active through physical fitness, dance parties, and beyond, or kick back, relax, and enjoy the best medicine there is: laughter :)


Cayla Blincoe | Deck/ Stewardess
Cayla was born and raised in the small college town of Gainesville,Florida where she attended Santa Fe college/University of Florida and graduated with her degree in Surgical Technology. She then left behind her medical career to pursue her passion in the yachting industry where she can explore her opportunities while traveling the world. Cayla also has a passion for personal fitness, she is a certified personal trainer and has 12+ years experience in Mixed Martial Arts as a 2nd degree black belt. In her time away from Money for Nothing , she enjoys staying fit with outdoor activities, going to her local gym, and playing golf.

 

Breakfast:

 

Cooked to order: Options include Eggs any style, Omelets, Benedict, Bacon, Ham, Sausage, French Toast, Pancakes, Avocado Toast, Oatmeal, etc.

 

 

Lunch:

 

Pesto Pappardelle with Roasted Cherry Tomatoes, Shaved Parmesan, Giant Prawns

Tuna Nicoise Salad with Green Bean, Potatoes, Olives, Tomatoes, Egg, Lemon-Dijon Vinaigrette

Maryland Style Crab Cakes with Hand Cut Fries and Remoulade

Grouper Ceviche with Sweet Potato, Choclo, Rocoto Pepper Leche Tigre, Grilled Avocado, Lime

Pan Roasted Chicken Caesar Salad with Parmigiano-Reggiano and Sourdough Croutons

Argentine Asado with Beef Short Ribs, Chorizo, Butternut Salad, Tomato Salad, Chimichurri

Beef Tenderloin Sandwiches with Focaccia, Tomato, Caramelized Onion, Horseradish Aioli

Greek Salad with Prawns, Heirloom Tomato, Feta, Olive, Sweet Pepper and Red Wine Vinaigrette

Tuscan Chicken Sandwich with Handmade Focaccia, Prosciutto, Roasted Pepper and Basil Pesto

Wild Mushroom Panini with Taleggio, Caramelized Onion and Garlic Aioli

Chivito Sandwich with Beef Tenderloin, Mortadella, Ham, Olive Tapenade, Garlic Aioli and Fried Egg

Street Tacos with Grilled Steak and Fish, Handmade Guacamole, Yellow Rice, Salsa Molcajete

Shrimp and Grits with Anson Mills Grits, Andouille, Lobster Sauce and Scallion

Grilled Mahi Mahi with Tropical Salsa and Avocado-Cucumber Salad

 

 

Dinner Appetizers:

 

Gazpacho with Cucumber, Tomato, Red Onion, Sourdough Croutons Sweet Pepper and Basil

Prosciutto and Melon with Straciatella, Asparagus, Tomato, Toasted Hazelnut and Balsamic

Sesame Crusted Tuna with Pickled Cucumber Salad, Pickled Radish, Cilantro

Lobster Bisque with Spiny Lobster Tail, Ginger and Scallion

Seared Scallops with Hand Chopped Marcona Almond Pesto

Sweet Pea Risotto with Burrata, Pea Shoots and Crab

Salmon Tartare with Smoked Shoyu, Avocado, Salmon Roe, Sesame

Butternut Squash Soup with Spiced Crème Fraiche

Caribbean Conch Chowder with Roasted Tomato and Sherry

Snapper Tiradito with Leche de Tigre, Avocado Puree, Peruvian Popcorn, Red Onion Escabeche

Sweet Corn Chowder with Crème Fraiche and Scallion

Grilled Lobster Cocktail with Avocado, Mango, Sweet Pepper, Scallion and lime

Herb Crusted Ahi Tuna with Frisee Salad and Red Onion Escabeche

Roasted Baby Beet Salad with Sicilian Pistachio, Medjool Date, Valencia Orange, Bleu Cheese

 

 

 

 

 

 

Dinner:

 

Lobster Boil with Sweet Corn, New Potatoes, Andouille Sausage, and Littleneck Clams

Black Grouper with Black Bean Puree, Sweet Plantains and Grapefruit Salsa

Osso Bucco Milanese with Polenta and Citrus Gremolata

Prime NY Strip Steaks with Smashed Potato, Charred Asparagus, Chimichurri

Roasted Peruvian Chicken with Steak Fries or Crispy Yuca, Aji Amarillo Aioli & Green Chili Puree

Rolled Prime Skirt Steak with Piquillos, Parmesan, Roasted Bone Marrow, Green Chili Mash

Bone in Pork Chop with Littleneck Clams, Cannelini Bean “Cassoulet” and Rapini.

Chicken Parmigiano with Fresh Mozzarella, Pesto Emulsion, and San Marzano Tomato Sauce

Lamb Loin Chops with Roasted Eggplant Puree, Rapini and Calabrian Chiles

Ora King Salmon with Sweet Corn Succotash and Charred Baby Squash

Sous Vide Chilean Seabass with Potatoes Anna, Burnt Orange Emulsion and Asparagus

24 Hour Braised Beef Shortribs with Creamy Mash, Burnt Broccoli and Malbec Jus

Pan Seared Snapper with Black Bean Puree, Grapefruit Salsa, Sweet Plantains

“Surf and Turf” with Filet Mignon, Broiled Spiny Lobster, Chimichurri Butter and Jalapeno Mash

 

 

Dessert:

 

Crème Brule

Dark Chocolate Brownie Sundae with Vanilla Bean Ice Cream and Bourbon Sauce

Coconut Cream Pie with Toasted Coconut and Whipped Cream

NY Style Cheesecake with Raspberry Coulis

Bourbon Pecan Pie with Ice Cream

Dulce de Leche Flan with Burnt Orange

Dark Chocolate Mouse with Caramelized Banana

Affogato with Chocolate Gelato, Espresso, and Disarnno

Key Lime Pie with Chantilly Cream and Lime Zest

Tiramisu with Dark Chocolate, Espresso and Amaretto

Churros with Mexican Hot Chocolate

Tres Leches Cake with Fresh Fruit and Chantilly Cream

Old Fashioned Bread Pudding with Spiced Rum Sauce and Vanilla Bean Ice Cream

Olive Oil Cake with Vanilla Bean Ice Cream and Amarena Cherry Sauce

 

 

 

 

N
N
Rates are Plus Expenses
Additional $5,000 per week if 5th cabin (Queen V-berth is required)

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

  • : Power
  • : 23.1 Feet
  • : 5.6 Feet
  • : 8
  • : 2018
  • : 2009
  • : Lazzara
  • : 15 knots
  • : 26 knots
  • : Yacht offers Rendezvous Diving only
  • : Rob Crocker
  • : USA
  • : Yes
Accommodations
Cabins: 4
Queen: -
Single Cabins: 1
Showers: -
Wash Basins: -
Heads: -
Electric Heads: -
Engine Details
-
Fuel Consumption: -
Cruising Speed: 15 knots
Max Speed: 26 knotsUS Gall/Hr
Details
Refit: 2018
Helipad: No
Jacuzzi: Yes
A/C: Full
Locations
Winter Area: Bahamas, Florida
Summer Area: Bahamas, New England, Florida
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: -
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: 2019 35' Scout towed tender with Seakeeper Gyro
Dinghy hp: -
Dinghy # pax: -
Water Skis Adult: -
Water Skis Kids: -
Jet Skis: -
Wave Runners: -
Kneeboard: -
Windsurfer: -
Snorkel Gear: Yes
Tube: -
Scurfer: -
Wake Board: -
Kayaks 1 Pax: 2
Kayaks (2 Pax): -
Floating Mats: -
Swim Platform: -
Boarding Ladder (Loc/Type): -
Sailing Dinghy: -
Beach Games: -
Fishing Gear: Yes
Gear Type: -
Rods: -
Captain
Rob Crocker
Nation: USA
ROB CROCKER | CAPTAIN
Rob Crocker started boating and windsurfing at a young age and his passion for the water and boats grew through the years. Once Rob finished high school, he moved to the US Virgin Islands seeking work in the charter boat industry. He diligently worked his way from deck hand to Captain. He has worked on virtually every type of watercraft including sailboats, powerboats, tall ships, watersport boats and commercial vessels.
As a yacht captain, he’s had the pleasure of traveling to many places including the Caribbean, the Bahamas, the Mediterranean, Alaska, the Great Lakes, both entire US Coasts, and both Canadian Coasts. When not working, Rob can still be found in the water scuba diving and windsurfing. While on shore, Rob enjoys hiking and spending time with his wife and dogs.
As Captain on M/Y Money for Nothing, Rob is committed to giving guests the best possible experience and looks forward to welcoming you aboard soon.

RYAN BRADLEY | FIRST MATE
Ryan Bradley loves traveling, meeting new people and being of service so it only made sense that he would find his way to the yachting industry. Ryan started in the industry as a marine diesel tech in his home town of Fort Lauderdale FL, but quickly found he was wanting to travel with the boats he was working on. He set his sights on attaining a Captain’s license and now holds a 200ton MCA license.
Ryan had worked with Captain Rob Crocker on a previous charter yacht and happily accepted the opportunity to work with him again. He now serves as Mate/Engineer on M/Y Money for Nothing. Together they focus on creating fun, memorable and always safe experiences for their guests. During his off-time, Ryan likes to stay active with mixed martial arts, all kinds of waters sports and traveling.

SCOTT GALLEGOS | CHEF
Scott Gallegos is the chef onboard M/Y Money For Nothing. Scott is a graduate of the Culinary Institute of America in Hyde Park, NY. After graduation, he moved to Italy where he trained in Tuscany, before returning to his home town of Washington, DC. Scott began working in the some of the city’s best restaurants under James Beard award winning chefs, where he developed a passion for farm to table food and locally sourced ingredients. In 2011, he moved to Miami, Florida where he fell in love with Latin cuisine. He believes in cooking with bold flavors and bringing joy through food. His dishes often invoke the flavors of Italy, Argentina, Spain, Cuba, and The American South. His favorite meal is a traditional asado cooked over an open fire and shared with friends

Megan Sinkinson-Withrow | CHIEF STEWARDESS
Megan transitioned into the Professional Yachting Industry from a background full of hospitality and service followed by creative and event production. Born in Puerto Rico, she was naturally drawn to yachting having then grown up with access to water sports in the coastal town of Wilmington, NC. Megan graduated from the University of North Carolina at Asheville with a degree in Multimedia Arts and Sciences. After pursuing a career in her field finding learning opportunities at branding agencies and in the high tech industry, she sought to return to hospitality to help deliver memorable experiences to guests in person. She has a knack for picking up on the vibe the guests are going for and kicking the party into gear. Beyond excursions, guests have plenty of options to stay active through physical fitness, dance parties, and beyond, or kick back, relax, and enjoy the best medicine there is: laughter :)


Cayla Blincoe | Deck/ Stewardess
Cayla was born and raised in the small college town of Gainesville,Florida where she attended Santa Fe college/University of Florida and graduated with her degree in Surgical Technology. She then left behind her medical career to pursue her passion in the yachting industry where she can explore her opportunities while traveling the world. Cayla also has a passion for personal fitness, she is a certified personal trainer and has 12+ years experience in Mixed Martial Arts as a 2nd degree black belt. In her time away from Money for Nothing , she enjoys staying fit with outdoor activities, going to her local gym, and playing golf.

 

Breakfast:

 

Cooked to order: Options include Eggs any style, Omelets, Benedict, Bacon, Ham, Sausage, French Toast, Pancakes, Avocado Toast, Oatmeal, etc.

 

 

Lunch:

 

Pesto Pappardelle with Roasted Cherry Tomatoes, Shaved Parmesan, Giant Prawns

Tuna Nicoise Salad with Green Bean, Potatoes, Olives, Tomatoes, Egg, Lemon-Dijon Vinaigrette

Maryland Style Crab Cakes with Hand Cut Fries and Remoulade

Grouper Ceviche with Sweet Potato, Choclo, Rocoto Pepper Leche Tigre, Grilled Avocado, Lime

Pan Roasted Chicken Caesar Salad with Parmigiano-Reggiano and Sourdough Croutons

Argentine Asado with Beef Short Ribs, Chorizo, Butternut Salad, Tomato Salad, Chimichurri

Beef Tenderloin Sandwiches with Focaccia, Tomato, Caramelized Onion, Horseradish Aioli

Greek Salad with Prawns, Heirloom Tomato, Feta, Olive, Sweet Pepper and Red Wine Vinaigrette

Tuscan Chicken Sandwich with Handmade Focaccia, Prosciutto, Roasted Pepper and Basil Pesto

Wild Mushroom Panini with Taleggio, Caramelized Onion and Garlic Aioli

Chivito Sandwich with Beef Tenderloin, Mortadella, Ham, Olive Tapenade, Garlic Aioli and Fried Egg

Street Tacos with Grilled Steak and Fish, Handmade Guacamole, Yellow Rice, Salsa Molcajete

Shrimp and Grits with Anson Mills Grits, Andouille, Lobster Sauce and Scallion

Grilled Mahi Mahi with Tropical Salsa and Avocado-Cucumber Salad

 

 

Dinner Appetizers:

 

Gazpacho with Cucumber, Tomato, Red Onion, Sourdough Croutons Sweet Pepper and Basil

Prosciutto and Melon with Straciatella, Asparagus, Tomato, Toasted Hazelnut and Balsamic

Sesame Crusted Tuna with Pickled Cucumber Salad, Pickled Radish, Cilantro

Lobster Bisque with Spiny Lobster Tail, Ginger and Scallion

Seared Scallops with Hand Chopped Marcona Almond Pesto

Sweet Pea Risotto with Burrata, Pea Shoots and Crab

Salmon Tartare with Smoked Shoyu, Avocado, Salmon Roe, Sesame

Butternut Squash Soup with Spiced Crème Fraiche

Caribbean Conch Chowder with Roasted Tomato and Sherry

Snapper Tiradito with Leche de Tigre, Avocado Puree, Peruvian Popcorn, Red Onion Escabeche

Sweet Corn Chowder with Crème Fraiche and Scallion

Grilled Lobster Cocktail with Avocado, Mango, Sweet Pepper, Scallion and lime

Herb Crusted Ahi Tuna with Frisee Salad and Red Onion Escabeche

Roasted Baby Beet Salad with Sicilian Pistachio, Medjool Date, Valencia Orange, Bleu Cheese

 

 

 

 

 

 

Dinner:

 

Lobster Boil with Sweet Corn, New Potatoes, Andouille Sausage, and Littleneck Clams

Black Grouper with Black Bean Puree, Sweet Plantains and Grapefruit Salsa

Osso Bucco Milanese with Polenta and Citrus Gremolata

Prime NY Strip Steaks with Smashed Potato, Charred Asparagus, Chimichurri

Roasted Peruvian Chicken with Steak Fries or Crispy Yuca, Aji Amarillo Aioli & Green Chili Puree

Rolled Prime Skirt Steak with Piquillos, Parmesan, Roasted Bone Marrow, Green Chili Mash

Bone in Pork Chop with Littleneck Clams, Cannelini Bean “Cassoulet” and Rapini.

Chicken Parmigiano with Fresh Mozzarella, Pesto Emulsion, and San Marzano Tomato Sauce

Lamb Loin Chops with Roasted Eggplant Puree, Rapini and Calabrian Chiles

Ora King Salmon with Sweet Corn Succotash and Charred Baby Squash

Sous Vide Chilean Seabass with Potatoes Anna, Burnt Orange Emulsion and Asparagus

24 Hour Braised Beef Shortribs with Creamy Mash, Burnt Broccoli and Malbec Jus

Pan Seared Snapper with Black Bean Puree, Grapefruit Salsa, Sweet Plantains

“Surf and Turf” with Filet Mignon, Broiled Spiny Lobster, Chimichurri Butter and Jalapeno Mash

 

 

Dessert:

 

Crème Brule

Dark Chocolate Brownie Sundae with Vanilla Bean Ice Cream and Bourbon Sauce

Coconut Cream Pie with Toasted Coconut and Whipped Cream

NY Style Cheesecake with Raspberry Coulis

Bourbon Pecan Pie with Ice Cream

Dulce de Leche Flan with Burnt Orange

Dark Chocolate Mouse with Caramelized Banana

Affogato with Chocolate Gelato, Espresso, and Disarnno

Key Lime Pie with Chantilly Cream and Lime Zest

Tiramisu with Dark Chocolate, Espresso and Amaretto

Churros with Mexican Hot Chocolate

Tres Leches Cake with Fresh Fruit and Chantilly Cream

Old Fashioned Bread Pudding with Spiced Rum Sauce and Vanilla Bean Ice Cream

Olive Oil Cake with Vanilla Bean Ice Cream and Amarena Cherry Sauce

 

 

 

 

N
N
Rates are Plus Expenses
Additional $5,000 per week if 5th cabin (Queen V-berth is required)

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.

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