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ONE NET

$49,000 / WEEK
ONE NET - 2
The saloon on One Net
ONE NET - 3
Interior dining area and saloon
ONE NET - 4
Aft deck seating options
ONE NET - 5
Flybridge Skylounge
ONE NET - 6
Master full-width King Suite
ONE NET - 7
VIP Queen Suite
ONE NET - 8
Guest queen suite
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Guest head and shower.
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One Net powering along
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NauticStar 1910 Bay tender on One Net
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Foredeck with seating & toys
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The galley on One Net
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the cockpit has so many functions
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Skyloungers on the flybridge deck
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Master king suite
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On the dock in tropical Costa Rica
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Sunset on One Net
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One Net is an 86’C Hatteras, she has a sporting exterior and a luxury yacht interior finish. She is able to accommodate eight guests in four well appointed staterooms with in suite bathrooms . There is a large, comfortable Salon, plenty of outside seating for reading and sunning and a enclosed Fly Bridge with 360 views. One Net is a purpose built sport fishing machine, with a huge cockpit and plus-sized fighting chair. The highly experienced crew will put you on the fish! There is also a complete dive center, for the snorkel and SCUBA enthusiast. One Net is a luxury yacht, with rich wood finished interior and marble baths, and a experienced crew and chef, ready to help make your stay completely care free. The owner’s traditional ‘welcome aboard’ champagne sets the tone for being pampered and having fun! One Net is an ocean-going yacht, with powerful MTU engines and over two thousand nautical miles range, making it easy to change your destination in comfort and style. For those not wishing to lose contact with the world, ONE NET now boasts Starlink Satelite internet One Net has the flexibility to offer something for everyone. Sample Itinerary: Each charter is specifically tailored according to the groups likes and varies from inshore Bay activities to offshore fishing. Golfito/Golfo Dulce options : • Calm Bay/Bajo Mancito: This idyllic bay it only half hour outside of the marina area, would be the first stop after leaving the marina, from here we are in calm water perfect for a afternoon kayak and sundowners. At night there is always the possibility of bioluminescence. • Gallardo Point: This point is ideal for a morning dive or advanced snorkeling with two sunken sailboats nearby for exploration or fishing for roosterfish. • Dolphin Quest Jungle Lodge: After a morning dive we move to Dolphin Quest Jungle Lodge for a hike to a waterfall, farm to table culinary experience, afternoon massages, inshore fishing or soccer game and we end the night with a beach bonfire. • Adela Point: This point is ideal for beginner snorkeling and scuba diving. • Mogos Islands: Still reputed to have buried treasure, this setting is perfect for island picnic, snorkeling and diving near by or go and explore the mangroves via kayak. • Puerto Jimenez: This lovely little town is the spring board for a vast array of activities such as zip lining ,waterfall rappelling, quad bike rentals, horse back riding and souvenir shopping. • Matapalo: Perfect right handed waves for surfing. Different breaks offer an option for all levels. There is also good fishing and diving nearby. • Pavones: Perfect left handed waves for surfing, the second longest left in the world, truly world class. Option to get off board to explore town. • Whale Watching (Seasonal): The humpback whales enter the Golfo Dulce to breed and raise their young during the months of July-November. OPEN OCEAN: • World-class big game fishing for a vast array of sportfish including: Mahi Mahi, Yellow Fin Tuna, Sailfish, Marlin, Wahoo. • Dolphin experiences, using the sub wings to swim and glide among hundreds of dolphin, this is a life altering experience. • Experience deep sea anchoring on the parachute, catch fresh calamari at night or simply watch the nightly dolphin hunt from the floating mattress. • Diving/ snorkeling at Cano island or travel 250nm offshore to the amazing Cocos Islands • Deep Sea Spearfishing option: Please contact for more details regarding experience level and gear requirements.

Two of the Queen berth guest suites can convert to twin berths.

BUILT/REFIT
YEAR
2017
YACHT
LENGTH
86 Ft
NUMBER OF
CABINS
4
NUMBER OF
GUESTS
8
TOTAL
CREW
3
CHARGES
FROM
$49,000
Accommodations
Cabins: 4
Queen: 3
Single Cabins: 1
Showers: 4
Electric Heads: 4
Engine Details
2 X 1800HP MTU 16V2000M90
Fuel Consumption: 30
Cruising Speed: 12 knts
Max Speed: 24 kntsUS Gall/Hr
Details
Type: Power
Beam: 20.2 Feet
Draft: 7.2 Feet
Pax: 8
Refit: 2017
YearBuilt: 2001
Builder: Hatteras
Engines: 2 X 1800HP MTU 16V2000M90
JetSkis: No
Flag: BVI
RegNum: 747621
Jacuzzi: No
A/C: Full
Locations
Winter Area: Central America
Summer Area: Central America
Pick Up Locations
Pref. Pick-up: -
Other Pick-up: -


Amenities
Salon Tv/VCR: Yes
Salon Stereo: Yes
Sat Tv: -
Camcorder: Yes
Books: -
Board Games: Yes
Deck Shower: Yes
Water Maker: 60 gals/hr
Special Diets: Inq
Kosher: Inq
BBQ: Yes
Minimum Age: Swimmers prefd
Inverter: No
Voltages: 110v
Water Maker: 60 gals/hr
Ice Maker: Yes
Sailing Instructions: -
Internet Access: -
Hairdryers: No
Guests Smokes: Aft Deck Only
Crew Smokes: No
Pets Aboard: No
Hammock: No
Water Sports
Dinghy size: 19 ft
Dinghy hp: 115
Water Skis Adult: -
Water Skis Kids: -
Jet Skis: No
Kneeboard: Yes
Windsurfer: No
Snorkel Gear: Yes
Tube: Yes
Scurfer: Yes
Wake Board: Yes
Kayaks 1 Pax: 2
Kayaks (2 Pax): -
Floating Mats: Yes
Swim Platform: -
Boarding Ladder (Loc/Type): stern
Sailing Dinghy: -
Beach Games: Yes
Fishing Gear: Yes
Gear Type: Light & Heavy
Rods: 12
General Diving Info
-

Diving Costs information
Included for certified divers
Captain
Vlad Boshoff
Nation: RSA
Born: 1983
License: RYA
Languages: English
Chef/Mate
Nick Ryan
Nation: USA
License: USCG Master
Captain Vlad
Captain Vlad Boshoff is originally from South Africa, but now makes his home in Panama, or wherever m/y One Net is stationed. He is full of life as highlighted in many of his reviews received from previous charters.

“Vlad is without exception the most guest focused skipper we have been with. The days were full of fun, relaxation, and service that was a five-star treatment from the time we boarded until we departed”.

With tens of thousands of miles of ocean crossing he has the experience and attitude to make sure any guest on One Net is treated well, and just as importantly, that the safety and operation of the yacht is handled at the highest level. Not to mention the amount of fish that he is able to find!

Chef Jahza
Chef Jahza, born and raised in the Golfo Dulce, Costa Rica, started his culinary journey at a very young age at his family’s jungle lodge. Here he got to be part of the growing, harvesting and preparing of fresh ingredients from the gardens and oceans around their vast property.

While attending college at the university of Florida, Jahza managed the prestigious Cacciatore foods catering company for 4 years , upon moving back to Costa Rica, Jahza took the position of head chef at Dolphin Quest Jungle lodge. Here he is able to combine his passions of spearfishing, fishing and harvesting of fresh organic ingredients to create nourishing and delicious foods. With a specialty in fresh seafood, farm to yacht meals ,tropical cuisines and Thai fusions, Jahza gets his inspiration from the local produce in season or freshly caught sea food. He is also experienced in cooking Vegan, kosher and ketogenic diets.

Apart from being head chef at Dolphin Quest, Jahza also hosts free diving retreats, guided surf trips to Pavones and Matapalo (both some of the best waves globally), jungle hikes, scuba diving trips and dolphin/whale watching tours.

Chef Jahza is a well rounded and versatile team member to the One Net team.

Mate Ricardo
Spanning a impressive career that started at the age of fifteen, Ricardo has fished many waters across the globe as a commercial fisherman, however in 2002 His true calling became apparent and Ricardo found himself working on his first sport fisher. Ricardo has been fishing the waters of Costa Rica , Panamá and Mexico and US west coast ever since.

With his warm personality and his plethora of game fishing experience , you will feel right at home on the yacht and in the fighting chair.

Stewardess also available on request.

Sample Menu

We will custom design a menu just for you. To get an idea of what the food that Chef prepares, here are some sample menus.

Breakfast

All Breakfasts are served with tea/coffee/juice, a selection of cereals and yoghurts, fresh fruit/smoothies

Eggs Benedict – Lightly toasted English muffin topped with Canadian bacon, gently poached eggs and home made Hollandaise sauce.

Freshly baked croissants – served with smoked salmon, cream cheese, chives and capers and a selection of jams and preserves.

Mini Fritatas – Parma ham, swiss cheese and potato bake

French toast – served with maple rum syrup and a selection of muffins, spinach & feta, asparagus & cheese, bacon & mozorella

Full English breakfast – Eggs to order, bacon, hash browns, tomato, baked beans, tomato, toast, jams and preserves.

Lunch

Linguini Lobster – Linguini pasta topped with Lobster sautéed in herb butter with shallots, fresh cream and garlic, served with a seasonal, crispy green salad.

Vietnamese Spring Rolls – a variety of shrimp and chicken spring rolls served with a pineapple and chilli salsa and freshly baked French loaf.

Baby Back Pork Ribs – Succulent and falling off the bone, barbecued to a turn, baby back ribs served with garlic bruschetta and caprese salad.

Caribbean Chicken Salad – served on a bed of lettuce, with hot, cheesy, garlic toasties.

Smoked Salmon and Asparagus Quiche and or Traditional Quiche Lorraine – served with watermelon, arugala, black olive, feta and fresh mint salad.

Appetizers

Baked Brie With Balsamic Reduction and Cherry Tomatoes– Brie baked with cherry tomatoes in balsamic reduction served with sliced apple, caramelized nuts, preserved figs and various crackers.

Crab Tartlets – Crab morne baked in phyllo pastry served on a bed of arugala.

Shrimp Cocktails – Plump shrimp smothered in a creamy blue cheese, cream and brandy sauce, served on crisp iceberg lettuce.

Mezze Platter – Platter of Tzaziki, Skordalia, Taramasalata served with grilled, stuffed aubergine with feta, marinated mushrooms, Parma Ham, Mozorella and a variety of crackers.

Chicken Satay – Mini chicken kebabs served with a sweet thai peanut, apricot and chilli dipping sauce.

Dinner

Grilled Canadian Salmon – Served on a potato rosti – drizzled with a bur blanc caper sauce, garnished with fresh asparagus and caviar.

Pan Seared Duck Breast – Served with red wine sherry sauce with potato rissoles and seasonal vegetables.

Barbecued Beef Tenderloin – Served with a brandy and green peppercorn sauce, new  potatoes, roasted butternut and almond green beans.

Rack of Lamb – Roasted with a crust of rosemary, mint and garlic served with roasted garlic creamed potatoes and Mediterranean vegetables.

Lobster Thermidor – Traditional lobster thermidor served with fresh cream, white wine, spring onions, topped with cheese au gratin.

Desserts

Pavlova - Light, fluffy meringue base topped with fresh cream, passion fruit, kiwi fruit, nectarines and strawberries.

Apple Strudel – Apples sautéed with cinnamon, butter, raisins and amaretto, wrapped in phyllo pastry and baked, dusted with confectioners sugar, served with clotted cream.

Crepe Lorraine – Frilly crepes filled with vanilla bean ice cream, saturated with orange, grand mariner sauce and flambed on the table.

Chocolate Fondue – Lindt chocolate infused with Contreau sauce, served with strawberries, marshmallows, biscotti and mandarine for dipping.

Death By Chocolate Cheesecake – No description needed!

Late January, 2024, guests aboard Motoryacht ONE NET wrote:
See images
Rates are Plus Expenses
<b><font color="red">NOTE - Rates are plus running expenses</font></b> Plus 35% APA

Christmas / New Years weeks:
Up to 8 guests - US$53,900 plus expenses.

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
  • : 20.2 Feet
  • : 7.2 Feet
  • : 8
  • : 2017
  • : 2001
  • : Hatteras
  • : 12 knts
  • : 24 knts
  • : 2 X 1800HP MTU 16V2000M90
  • : No
  • : Onboard
  • : Vlad Boshoff
  • : BVI
  • : 747621
Accommodations
Cabins: 4
Queen: 3
Single Cabins: 1
Showers: 4
Wash Basins: 4
Heads: 4
Electric Heads: 4
Engine Details
2 X 1800HP MTU 16V2000M90
Fuel Consumption: 30
Cruising Speed: 12 knts
Max Speed: 24 kntsUS Gall/Hr
Details
Refit: 2017
Helipad: No
Jacuzzi: No
A/C: Full
Locations
Winter Area: Central America
Summer Area: Central America
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: Yes
Books: -
Board Games: Yes
Sun Awning: Yes
Deck Shower: Yes
Bimini: Yes
Water Maker: 60 gals/hr
Special Diets: Inq
Kosher: Inq
BBQ: Yes
# Dine In: 8
Minimum Age: Swimmers prefd
Generator: 2 X 35 Kw
Inverter: No
Voltages: 110v
Water Maker: 60 gals/hr
Water Cap: 840 gals
Ice Maker: Yes
Sailing Instructions: -
Internet Access: -
Gay Charters: Yes
Nude: Yes
Hairdryers: No
# Port Hatches: -
Guests Smokes: Aft Deck Only
Crew Smokes: No
Pets Aboard: No
Pet Type: -
Guest Pets: No
Children Ok: Yes
Hammock: No
Windscoops: No
Water Sports
Dinghy size: 19 ft
Dinghy hp: 115
Dinghy # pax: 7
Water Skis Adult: -
Water Skis Kids: -
Jet Skis: No
Wave Runners: No
Kneeboard: Yes
Windsurfer: No
Snorkel Gear: Yes
Tube: Yes
Scurfer: Yes
Wake Board: Yes
Kayaks 1 Pax: 2
Kayaks (2 Pax): -
Floating Mats: Yes
Swim Platform: -
Boarding Ladder (Loc/Type): stern
Sailing Dinghy: -
Beach Games: Yes
Fishing Gear: Yes
Gear Type: Light & Heavy
Rods: 12
General Diving Info
-

Diving Costs information
Included for certified divers
Captain
Vlad Boshoff
Nation: RSA
Born: 1983
License: RYA
Languages: English
Chef/Mate
Nick Ryan
Nation: USA
License: USCG Master
Captain Vlad
Captain Vlad Boshoff is originally from South Africa, but now makes his home in Panama, or wherever m/y One Net is stationed. He is full of life as highlighted in many of his reviews received from previous charters.

“Vlad is without exception the most guest focused skipper we have been with. The days were full of fun, relaxation, and service that was a five-star treatment from the time we boarded until we departed”.

With tens of thousands of miles of ocean crossing he has the experience and attitude to make sure any guest on One Net is treated well, and just as importantly, that the safety and operation of the yacht is handled at the highest level. Not to mention the amount of fish that he is able to find!

Chef Jahza
Chef Jahza, born and raised in the Golfo Dulce, Costa Rica, started his culinary journey at a very young age at his family’s jungle lodge. Here he got to be part of the growing, harvesting and preparing of fresh ingredients from the gardens and oceans around their vast property.

While attending college at the university of Florida, Jahza managed the prestigious Cacciatore foods catering company for 4 years , upon moving back to Costa Rica, Jahza took the position of head chef at Dolphin Quest Jungle lodge. Here he is able to combine his passions of spearfishing, fishing and harvesting of fresh organic ingredients to create nourishing and delicious foods. With a specialty in fresh seafood, farm to yacht meals ,tropical cuisines and Thai fusions, Jahza gets his inspiration from the local produce in season or freshly caught sea food. He is also experienced in cooking Vegan, kosher and ketogenic diets.

Apart from being head chef at Dolphin Quest, Jahza also hosts free diving retreats, guided surf trips to Pavones and Matapalo (both some of the best waves globally), jungle hikes, scuba diving trips and dolphin/whale watching tours.

Chef Jahza is a well rounded and versatile team member to the One Net team.

Mate Ricardo
Spanning a impressive career that started at the age of fifteen, Ricardo has fished many waters across the globe as a commercial fisherman, however in 2002 His true calling became apparent and Ricardo found himself working on his first sport fisher. Ricardo has been fishing the waters of Costa Rica , Panamá and Mexico and US west coast ever since.

With his warm personality and his plethora of game fishing experience , you will feel right at home on the yacht and in the fighting chair.

Stewardess also available on request.

Sample Menu

We will custom design a menu just for you. To get an idea of what the food that Chef prepares, here are some sample menus.

Breakfast

All Breakfasts are served with tea/coffee/juice, a selection of cereals and yoghurts, fresh fruit/smoothies

Eggs Benedict – Lightly toasted English muffin topped with Canadian bacon, gently poached eggs and home made Hollandaise sauce.

Freshly baked croissants – served with smoked salmon, cream cheese, chives and capers and a selection of jams and preserves.

Mini Fritatas – Parma ham, swiss cheese and potato bake

French toast – served with maple rum syrup and a selection of muffins, spinach & feta, asparagus & cheese, bacon & mozorella

Full English breakfast – Eggs to order, bacon, hash browns, tomato, baked beans, tomato, toast, jams and preserves.

Lunch

Linguini Lobster – Linguini pasta topped with Lobster sautéed in herb butter with shallots, fresh cream and garlic, served with a seasonal, crispy green salad.

Vietnamese Spring Rolls – a variety of shrimp and chicken spring rolls served with a pineapple and chilli salsa and freshly baked French loaf.

Baby Back Pork Ribs – Succulent and falling off the bone, barbecued to a turn, baby back ribs served with garlic bruschetta and caprese salad.

Caribbean Chicken Salad – served on a bed of lettuce, with hot, cheesy, garlic toasties.

Smoked Salmon and Asparagus Quiche and or Traditional Quiche Lorraine – served with watermelon, arugala, black olive, feta and fresh mint salad.

Appetizers

Baked Brie With Balsamic Reduction and Cherry Tomatoes– Brie baked with cherry tomatoes in balsamic reduction served with sliced apple, caramelized nuts, preserved figs and various crackers.

Crab Tartlets – Crab morne baked in phyllo pastry served on a bed of arugala.

Shrimp Cocktails – Plump shrimp smothered in a creamy blue cheese, cream and brandy sauce, served on crisp iceberg lettuce.

Mezze Platter – Platter of Tzaziki, Skordalia, Taramasalata served with grilled, stuffed aubergine with feta, marinated mushrooms, Parma Ham, Mozorella and a variety of crackers.

Chicken Satay – Mini chicken kebabs served with a sweet thai peanut, apricot and chilli dipping sauce.

Dinner

Grilled Canadian Salmon – Served on a potato rosti – drizzled with a bur blanc caper sauce, garnished with fresh asparagus and caviar.

Pan Seared Duck Breast – Served with red wine sherry sauce with potato rissoles and seasonal vegetables.

Barbecued Beef Tenderloin – Served with a brandy and green peppercorn sauce, new  potatoes, roasted butternut and almond green beans.

Rack of Lamb – Roasted with a crust of rosemary, mint and garlic served with roasted garlic creamed potatoes and Mediterranean vegetables.

Lobster Thermidor – Traditional lobster thermidor served with fresh cream, white wine, spring onions, topped with cheese au gratin.

Desserts

Pavlova - Light, fluffy meringue base topped with fresh cream, passion fruit, kiwi fruit, nectarines and strawberries.

Apple Strudel – Apples sautéed with cinnamon, butter, raisins and amaretto, wrapped in phyllo pastry and baked, dusted with confectioners sugar, served with clotted cream.

Crepe Lorraine – Frilly crepes filled with vanilla bean ice cream, saturated with orange, grand mariner sauce and flambed on the table.

Chocolate Fondue – Lindt chocolate infused with Contreau sauce, served with strawberries, marshmallows, biscotti and mandarine for dipping.

Death By Chocolate Cheesecake – No description needed!

Late January, 2024, guests aboard Motoryacht ONE NET wrote:
See images
Rates are Plus Expenses
<b><font color="red">NOTE - Rates are plus running expenses</font></b> Plus 35% APA

Christmas / New Years weeks:
Up to 8 guests - US$53,900 plus expenses.

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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