REFLECTIONS
This is the third charter yacht REFLECTIONS for her proud owners. They began yachting with an 85' Pacific Mariner, then a 107' Christensen and are now happy to be offering the five stateroom, 124' Christensen for charter. They love Bahamas cruising and are currently outfitting REFLECTIONS with a new updated interior, full list of water toys, towed tender and of course a proven, experienced charter crew. The space on board this 124’ yacht is immediately felt in her width and her layout. REFLECTIONS aft deck dining and lowered bar area offer space for the entire group. Entering the main salon, you are greeted by a cheerful fish aquarium, spacious, comfortable salon with bar and formal dining. Moving forward on deck, enter the master stateroom with king bed and his and hers open master bathroom including a shower and Jacuzzi tub with plenty of natural light. Below are four additional staterooms, all with en-suite bathrooms and comfortable amenities for guests. There are three queens for couples and a room with twin beds as well. Upstairs on the fly bridge, be treated to a highly customized deck area and the most popular spot on board. REFLECTIONS expansive fly bridge offers three captain’s chairs, a full dining area, bar, BBQ grill, huge Jacuzzi and sun pads, a hammock for the ultimate relaxation, sun lounges aft when the toys are in the water and all with the choice of shade or sun. Come enjoy all the Bahamas and REFLECTIONS have to offer!
REFLECTIONS accommodates 10 guests in 5 spacious staterooms. The on-deck master stateroom as a king bed, full width His and Hers bath with marble shower and Jacuzzi tub. Below deck there four guest staterooms to include two VIP Queen staterooms aft to port and starboard. Forward, is an additional Queen stateroom and to starboard is the twin stateroom to port. All guest staterooms have an en-suite bath.
| Accommodations | |
|---|---|
| Cabins: | 5 |
| Queen: | 3 |
| Single Cabins: | 1 |
| Showers: | - |
| Electric Heads: | - |
| Engine Details | |
|---|---|
| 2x DDC/ MTU 16V -2000 | |
| Fuel Consumption: | 80 |
| Cruising Speed: | 14 knots |
| Max Speed: | 20 knotsUS Gall/Hr |
| Details | |
|---|---|
| Type: | Power |
| Beam: | 27 Feet |
| Draft: | 7 Feet |
| Pax: | 10 |
| Refit: | 2019 |
| YearBuilt: | 1999 |
| Builder: | Christensen |
| Engines: | 2x DDC/ MTU 16V -2000 |
| Flag: | JAMAICA |
| SatTv: | Yes |
| Jacuzzi: | Yes |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Bahamas |
| Summer Area: | Bahamas |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | WiFi with Cellular and Satellite data provided by KYMETA. (Data Usage billed on APA) VOIP services available via KYMETA at nominal charge Iridian Sat Phone |
| Camcorder: | - |
| Books: | yes |
| Board Games: | Yes |
| Deck Shower: | - |
| Water Maker: | - |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | Yes |
| Minimum Age: | - |
| Inverter: | - |
| Voltages: | - |
| Water Maker: | - |
| Ice Maker: | Yes |
| Sailing Instructions: | 18' |
| Internet Access: | Onboard WIFI |
| Hairdryers: | - |
| Guests Smokes: | - |
| Crew Smokes: | Inq |
| Pets Aboard: | No |
| Hammock: | - |
| Water Sports | |
|---|---|
| Dinghy size: | 33' Everglades 2019 |
| Dinghy hp: | 2x 425hp |
| Water Skis Adult: | Yes |
| Water Skis Kids: | Yes |
| Jet Skis: | - |
| Kneeboard: | Yes |
| Windsurfer: | - |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | - |
| Wake Board: | Yes |
| Kayaks 1 Pax: | Yes |
| Kayaks (2 Pax): | - |
| Floating Mats: | Yes |
| Swim Platform: | yes |
| Boarding Ladder (Loc/Type): | - |
| Sailing Dinghy: | 18' |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | - |
Cliff was born and raised in Virginia Where his love of boating began at a young age growing up fishing on the Chesapeake Bay. In 2007 he found yachting to be his calling and pursued a career in the industry starting out building and commissioning a yacht in Fort Lauderdale. In 2010 he became a Captain and took his first command of that yacht. Cliff enjoys cruising, guitar, old cars, and his dogs. He is committed to making your dream vacation the best it can possibly be.
FIRST MATE: Chris Cook-Berry
Chris was born in the coastal town of Melbourne, Florida where his love of water developed at an early age while fishing and scuba diving up and down Florida’s east coast. In 2004 Chris moved to the US Virgin Islands where he turned his passion for the water into a career. He spent the next 9 years sailing the Caribbean an spending summers working on whale watching and nature viewing vessels in Alaska before returning home to Florida. Chris brings his passion for fishing and snorkeling to life on charter and enjoys teaching guests about the local ecosystem and culture to make their vacation the best experience possible.
STEWARDESS: Hanna O’Brien
Hanna grew up in the small town of Germanton, North Carolina where she gained her grandparent’s passion of boats. At the age of 20 she decided to sail on a small vessel of her own and after several years of cruising she decided to make a career out of her passion. She entered the yachting industry on the exterior team as a deckhand on charter vessels and has made the shift to the interior team on yachts. She is a yoga instructor and loves sharing her passion with others. During downtime you can find Hanna cooking yummy food with friends and family and enjoying an active lifestyle outdoors.
BREAKFASTs DAILY FRUIT PLATTER, HOMEMADE HEALTH BREAD, CUSTOM EGGS OR BACON BY ORDER, YOGURT & CEREAL OPTIONS EGGS FLORWEIGAN
Poached eggs with smoked salmon, spinach & hollandaise on an English muffin
PALEO BANANA BREAD WITH COCONUT FLOUR
Gluten free & sweetened with bananas and maple syrup
SMASHED AVOCADO ON SPROUTED GRAIN SOURDOUGH
With sunflower seeds, microgreens, sumac & lemon
ORANGE & CRANNBERRY SCONES
Made with orange juice as a natural sweetener & craisins
VEGETABLE FRITTATA MUFFINS
Bell peppers, mushrooms and onions with thyme & feta cheese
OVERNIGHT SOAKED OATS WITH BERRIES
Soaked with almond milk, grated apples, raisins & chia seeds
SWEET POTATO HASH EGG BASKETS
Baked to golden crispiness, topped with cracked pepper
AÇAI SMOOTHIE BOWL
Superfood açai berry blended with banana & coconut water, topped with granola
HUEVOS RANCHEROS SPANISH OMELET
Eggs with salsa fresca, spinach & potatoes
CHOCOLATE COCONUT “PRONUTS”
A bliss ball in a donut shape made of dates, honey, coconut & raw cacao
JALAPEÑO JAM BAGEL SANDWHICH
Homemade spicy jam with arugula, tomato & cream cheese
QUINOA NUTELLA GRANOLA BARS
Grains, oats, nuts & seeds
BREAKFAST BURRITO WITH BACON, EGGS & GUACAMOLE ZUCCHINI FLAX SEED BREAD
With honey butter
LUNCH
CONCH SALAD STUFFED AVOCADOS
Tossed with lemon garlic aioli on a bed of arugula
ASSORTED FLATBREAD PIZZAS
Pesto & heirloom tomato, classic pepperoni, served with salad
ULTIMATE STEAK SANDWHICH
Sous-Vide steak with thyme & garlic, tomato relish on homemade ciabatta bread
BLACKENED SHRIMP WITH HEARTS OF PALM SALAD
Black beans, avocado, blistered corn with adobo vinaigrette
GRILLED CHICKEN ON ROSEMARY SKEWERS
Mixed veggies, zesty chimichurri herb sauce with quinoa salad
ZUCCHINI WRAPPED MONK FISH IN STEAMER BASKET
Grilled sweet peppers, bok choy, miso butter, coconut rice
MEXICAN TACO FIESTA
Slow roasted pork shoulder tacos, sizzling fajitas, salsa fresca & guacamole
RED SNAPPER WITH ROASTED FIG SALAD
Mixed greens, balsamic glaze, candied pecans
GRILLED SALMON WITH KALE CAESAR SALAD
Homemade dressing, poached egg & parmesan crackers
PEPPER CRUSTED AHI TUNA STACK
Avocado & mango salsa, cilantro infused oil, crispy wanton
LU’AU HAWAIIAN BBQ THEME
8 hour slow cooked ribs with homemade BBQ sauce, cabbage slaw
PAN SEARED GROUPER WITH PISTACHIO AIOLI
Pearl pasta, shaved fennel & orange salad
MISO MARINATED MAHI MAHI
Edamame & radish salad with a ginger dressing
QUICHE LORRAINE
Served with fresh Greek salad with marinated feta
DINNER
MAIN COURSESs HAZLENUT CRUSTED SEABASS
Romesco sauce, summer squash, celery root puree
TARRAGON SOUS VIDE LOBSTER TAIL
Seasonal vegetables, truffled mashed potatoes, butter saffron sauce
ROAST CHICKEN WITH SWEET POTATO CRANBERRY STUFFINGSautéed mushrooms, sage & thyme butter
HORSERADISH CRUSTED WILD SALMON
Fava bean smash, grilled asparagus, shredded pecorino
PAN SEARED FLOUNDER
Cauliflower puree, green beans, verjuice dressing, microgreens
BLACKENED WAHOO
Cajun spices with sweet potato wedges & broccolini
SCALLOPS & CRAB FILLED CREPES
Dill crème fraiche & sautéed spinach
SUSHI PLATTER
Fresh caught fish, sticky rice or quinoa option, wakame seaweed salad
SEARED DUCK BREAST WITH BELUGA LENTILS
Roasted butternut squash, star anise pan jus
GREEN LIPPED MUSSELS WITH THAI CURRY FOAM
Homemade kimchi pickled cabbage, coconut cream & kefir lime
SPINACH RAVIOLI
Homemade pasta with spinach & ricotta in a mushroom sauce
RIBEYE STEAK WITH CHIVE BUTTER
Balsamic onion blossom, creamy mashed potatoes, roasted heirloom tomatoes
APPLE CIDRE TWICE COOKED PORK BELLY
Potato rosti, red cabbage with chestnuts, ginger rhubarb relish
ROSEMARY RACK OF LAMB
Polenta fries, sautéed green beans, roasted red pepper sauce
| Season | 2 PAX |
|---|
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
X
Available
X
Booked
X
Hold
X
Unavailable
- : Power
- : 27 Feet
- : 7 Feet
- : 10
- : 2019
- : 1999
- : Christensen
- : 14 knots
- : 20 knots
- : 2x DDC/ MTU 16V -2000
- : Yes
- : Yacht offers Rendezvous Diving only
- : Cliff Wetzel
- : JAMAICA
- : Yes
| Accommodations | |
|---|---|
| Cabins: | 5 |
| Queen: | 3 |
| Single Cabins: | 1 |
| Showers: | - |
| Wash Basins: | - |
| Heads: | 7 |
| Electric Heads: | - |
| Engine Details | |
|---|---|
| 2x DDC/ MTU 16V -2000 | |
| Fuel Consumption: | 80 |
| Cruising Speed: | 14 knots |
| Max Speed: | 20 knotsUS Gall/Hr |
| Details | |
|---|---|
| Refit: | 2019 |
| Helipad: | No |
| Jacuzzi: | Yes |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Bahamas |
| Summer Area: | Bahamas |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | WiFi with Cellular and Satellite data provided by KYMETA. (Data Usage billed on APA) VOIP services available via KYMETA at nominal charge Iridian Sat Phone |
| # of Videos: | - |
| # DVDs/Movies: | - |
| # CD's: | - |
| Camcorder: | - |
| Books: | yes |
| Board Games: | Yes |
| Sun Awning: | Yes |
| Deck Shower: | - |
| Bimini: | Yes |
| Water Maker: | - |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | Yes |
| # Dine In: | - |
| Minimum Age: | - |
| Generator: | - |
| Inverter: | - |
| Voltages: | - |
| Water Maker: | - |
| Water Cap: | - |
| Ice Maker: | Yes |
| Sailing Instructions: | 18' |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Inq |
| Nude: | Inq |
| Hairdryers: | - |
| # Port Hatches: | - |
| Guests Smokes: | - |
| Crew Smokes: | Inq |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | - |
| Children Ok: | Yes |
| Hammock: | - |
| Windscoops: | - |
| Water Sports | |
|---|---|
| Dinghy size: | 33' Everglades 2019 |
| Dinghy hp: | 2x 425hp |
| Dinghy # pax: | - |
| Water Skis Adult: | Yes |
| Water Skis Kids: | Yes |
| Jet Skis: | - |
| Wave Runners: | 2 |
| Kneeboard: | Yes |
| Windsurfer: | - |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | - |
| Wake Board: | Yes |
| Kayaks 1 Pax: | Yes |
| Kayaks (2 Pax): | - |
| Floating Mats: | Yes |
| Swim Platform: | yes |
| Boarding Ladder (Loc/Type): | - |
| Sailing Dinghy: | 18' |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | - |
Cliff was born and raised in Virginia Where his love of boating began at a young age growing up fishing on the Chesapeake Bay. In 2007 he found yachting to be his calling and pursued a career in the industry starting out building and commissioning a yacht in Fort Lauderdale. In 2010 he became a Captain and took his first command of that yacht. Cliff enjoys cruising, guitar, old cars, and his dogs. He is committed to making your dream vacation the best it can possibly be.
FIRST MATE: Chris Cook-Berry
Chris was born in the coastal town of Melbourne, Florida where his love of water developed at an early age while fishing and scuba diving up and down Florida’s east coast. In 2004 Chris moved to the US Virgin Islands where he turned his passion for the water into a career. He spent the next 9 years sailing the Caribbean an spending summers working on whale watching and nature viewing vessels in Alaska before returning home to Florida. Chris brings his passion for fishing and snorkeling to life on charter and enjoys teaching guests about the local ecosystem and culture to make their vacation the best experience possible.
STEWARDESS: Hanna O’Brien
Hanna grew up in the small town of Germanton, North Carolina where she gained her grandparent’s passion of boats. At the age of 20 she decided to sail on a small vessel of her own and after several years of cruising she decided to make a career out of her passion. She entered the yachting industry on the exterior team as a deckhand on charter vessels and has made the shift to the interior team on yachts. She is a yoga instructor and loves sharing her passion with others. During downtime you can find Hanna cooking yummy food with friends and family and enjoying an active lifestyle outdoors.
BREAKFASTs DAILY FRUIT PLATTER, HOMEMADE HEALTH BREAD, CUSTOM EGGS OR BACON BY ORDER, YOGURT & CEREAL OPTIONS EGGS FLORWEIGAN
Poached eggs with smoked salmon, spinach & hollandaise on an English muffin
PALEO BANANA BREAD WITH COCONUT FLOUR
Gluten free & sweetened with bananas and maple syrup
SMASHED AVOCADO ON SPROUTED GRAIN SOURDOUGH
With sunflower seeds, microgreens, sumac & lemon
ORANGE & CRANNBERRY SCONES
Made with orange juice as a natural sweetener & craisins
VEGETABLE FRITTATA MUFFINS
Bell peppers, mushrooms and onions with thyme & feta cheese
OVERNIGHT SOAKED OATS WITH BERRIES
Soaked with almond milk, grated apples, raisins & chia seeds
SWEET POTATO HASH EGG BASKETS
Baked to golden crispiness, topped with cracked pepper
AÇAI SMOOTHIE BOWL
Superfood açai berry blended with banana & coconut water, topped with granola
HUEVOS RANCHEROS SPANISH OMELET
Eggs with salsa fresca, spinach & potatoes
CHOCOLATE COCONUT “PRONUTS”
A bliss ball in a donut shape made of dates, honey, coconut & raw cacao
JALAPEÑO JAM BAGEL SANDWHICH
Homemade spicy jam with arugula, tomato & cream cheese
QUINOA NUTELLA GRANOLA BARS
Grains, oats, nuts & seeds
BREAKFAST BURRITO WITH BACON, EGGS & GUACAMOLE ZUCCHINI FLAX SEED BREAD
With honey butter
LUNCH
CONCH SALAD STUFFED AVOCADOS
Tossed with lemon garlic aioli on a bed of arugula
ASSORTED FLATBREAD PIZZAS
Pesto & heirloom tomato, classic pepperoni, served with salad
ULTIMATE STEAK SANDWHICH
Sous-Vide steak with thyme & garlic, tomato relish on homemade ciabatta bread
BLACKENED SHRIMP WITH HEARTS OF PALM SALAD
Black beans, avocado, blistered corn with adobo vinaigrette
GRILLED CHICKEN ON ROSEMARY SKEWERS
Mixed veggies, zesty chimichurri herb sauce with quinoa salad
ZUCCHINI WRAPPED MONK FISH IN STEAMER BASKET
Grilled sweet peppers, bok choy, miso butter, coconut rice
MEXICAN TACO FIESTA
Slow roasted pork shoulder tacos, sizzling fajitas, salsa fresca & guacamole
RED SNAPPER WITH ROASTED FIG SALAD
Mixed greens, balsamic glaze, candied pecans
GRILLED SALMON WITH KALE CAESAR SALAD
Homemade dressing, poached egg & parmesan crackers
PEPPER CRUSTED AHI TUNA STACK
Avocado & mango salsa, cilantro infused oil, crispy wanton
LU’AU HAWAIIAN BBQ THEME
8 hour slow cooked ribs with homemade BBQ sauce, cabbage slaw
PAN SEARED GROUPER WITH PISTACHIO AIOLI
Pearl pasta, shaved fennel & orange salad
MISO MARINATED MAHI MAHI
Edamame & radish salad with a ginger dressing
QUICHE LORRAINE
Served with fresh Greek salad with marinated feta
DINNER
MAIN COURSESs HAZLENUT CRUSTED SEABASS
Romesco sauce, summer squash, celery root puree
TARRAGON SOUS VIDE LOBSTER TAIL
Seasonal vegetables, truffled mashed potatoes, butter saffron sauce
ROAST CHICKEN WITH SWEET POTATO CRANBERRY STUFFINGSautéed mushrooms, sage & thyme butter
HORSERADISH CRUSTED WILD SALMON
Fava bean smash, grilled asparagus, shredded pecorino
PAN SEARED FLOUNDER
Cauliflower puree, green beans, verjuice dressing, microgreens
BLACKENED WAHOO
Cajun spices with sweet potato wedges & broccolini
SCALLOPS & CRAB FILLED CREPES
Dill crème fraiche & sautéed spinach
SUSHI PLATTER
Fresh caught fish, sticky rice or quinoa option, wakame seaweed salad
SEARED DUCK BREAST WITH BELUGA LENTILS
Roasted butternut squash, star anise pan jus
GREEN LIPPED MUSSELS WITH THAI CURRY FOAM
Homemade kimchi pickled cabbage, coconut cream & kefir lime
SPINACH RAVIOLI
Homemade pasta with spinach & ricotta in a mushroom sauce
RIBEYE STEAK WITH CHIVE BUTTER
Balsamic onion blossom, creamy mashed potatoes, roasted heirloom tomatoes
APPLE CIDRE TWICE COOKED PORK BELLY
Potato rosti, red cabbage with chestnuts, ginger rhubarb relish
ROSEMARY RACK OF LAMB
Polenta fries, sautéed green beans, roasted red pepper sauce
| Season | 2 PAX |
|---|
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
