VALHALLA
VALHALLA - “a place of honor, glory or happiness” After a recent major refit, VALHALLA shows as if she were brand new. After purchase, the owner and captain made the commitment to create a top-notch charter program and no expense has been spared. Over the past year, VALHALLA has completed a full interior and exterior refit that has encompassed everything from a complete paint job, to lights, teak decks, furniture, fabrics, electronics, audio visual, a long list of charter/water toys and of course all mechanical systems. Her neutral soft grey and blue hues are found seamlessly throughout both the interior and the exterior furnishings for timeless beauty. The on-deck master stateroom provides a full-beam private haven with large windows to take in the exquisite views. There are four additional staterooms to accommodate up to ten guests in pure luxury. Two of the stateroom feature king size beds and two staterooms can be converted from kings to twins; keeping couples and families comfortable and happy. Her layout offers a mix of formal dining and well as al fresco options, a Jacuzzi on the sun deck and a BBQ fun area on the fly bridge. VALHALLA’s seasoned captain and crew are well versed in South Florida and the Bahamian islands. They deliver a terrific charter experience and have a loyal following of repeat guests. VALHALLA tows a new top of the line 36’ Invincible center console tender fully rigged and ready to fish. Get ready for endless fun in the sun while enjoying the full selection of water toys and beach gear. From snorkel to sand or wave runner to beach BBQ - we have everything for the charter guest who is adventurous at heart!
VALHALLA accommodates up to 10 guests in 5 staterooms. King Master stateroom is on deck with an en-suite His and Hers bath with large shower and Jacuzzi tub. (2) King Guest staterooms with en suite bath are below deck with (2) Twin guest staterooms that convert into Queen berths, both with en suite baths.
| Accommodations | |
|---|---|
| Cabins: | 5 |
| Queen: | - |
| Single Cabins: | 1 |
| Showers: | - |
| Electric Heads: | - |
| Engine Details | |
|---|---|
| 2x MTU (12V4000) 2,735hp Diesel engines | |
| Fuel Consumption: | 120 |
| Cruising Speed: | 19 knots |
| Max Speed: | 25 knotsUS Gall/Hr |
| Details | |
|---|---|
| Type: | Power |
| Beam: | 26 Feet |
| Draft: | 7 Feet |
| Pax: | 10 |
| Refit: | 2018 |
| YearBuilt: | 2006 |
| Builder: | Westport |
| Engines: | 2x MTU (12V4000) 2,735hp Diesel engines |
| Flag: | USA |
| SatTv: | Yes |
| Jacuzzi: | Yes |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Bahamas, USA - Florida |
| Summer Area: | Bahamas, USA - Florida |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | VSAT |
| Camcorder: | - |
| Books: | - |
| Board Games: | Yes |
| Deck Shower: | Yes |
| Water Maker: | - |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | Yes |
| Minimum Age: | - |
| Inverter: | - |
| Voltages: | - |
| Water Maker: | - |
| Ice Maker: | Yes |
| Sailing Instructions: | 19' |
| Internet Access: | Onboard WIFI |
| Hairdryers: | Yes |
| Guests Smokes: | - |
| Crew Smokes: | Inq |
| Pets Aboard: | No |
| Hammock: | - |
| Water Sports | |
|---|---|
| Dinghy size: | 36' Invincible Tender |
| Dinghy hp: | - |
| 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: | - |
| Boarding Ladder (Loc/Type): | - |
| Sailing Dinghy: | 19' |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | - |
Captain David Gies joined Valhalla and managed the interior refit and the organization of setting up a successful charter platform. David had most recently been on board the 150’ charter yacht Themis and prior to that, the successful charter yacht Sea Bear a 124’ Christensen. David’s experience as captain spans over fifteen years and his time on board yachts has logged him enough miles to circumnavigate the world eight times. He has cruised extensively on-board charter yachts in New England, the Caribbean, and the Mediterranean. David is originally from Spokane WA and now resides full time in Ft. Lauderdale with his wife and his son. His casual personality and easy going attitude sets the tone for a happy and team oriented crew on board Valhalla. David believes in the importance of details, safety and fun to provide for the ultimate charter experience.
| 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
- : 26 Feet
- : 7 Feet
- : 10
- : 2018
- : 2006
- : Westport
- : 19 knots
- : 25 knots
- : 2x MTU (12V4000) 2,735hp Diesel engines
- : Yes
- : Yacht offers Rendezvous Diving only
- : David Gies
- : USA
- : Yes
| Accommodations | |
|---|---|
| Cabins: | 5 |
| Queen: | - |
| Single Cabins: | 1 |
| Showers: | - |
| Wash Basins: | - |
| Heads: | 7 |
| Electric Heads: | - |
| Engine Details | |
|---|---|
| 2x MTU (12V4000) 2,735hp Diesel engines | |
| Fuel Consumption: | 120 |
| Cruising Speed: | 19 knots |
| Max Speed: | 25 knotsUS Gall/Hr |
| Details | |
|---|---|
| Refit: | 2018 |
| Helipad: | No |
| Jacuzzi: | Yes |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Bahamas, USA - Florida |
| Summer Area: | Bahamas, USA - Florida |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | VSAT |
| # of Videos: | - |
| # DVDs/Movies: | yes |
| # CD's: | - |
| Camcorder: | - |
| Books: | - |
| Board Games: | Yes |
| Sun Awning: | Yes |
| Deck Shower: | Yes |
| Bimini: | - |
| 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: | 19' |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Inq |
| Nude: | Inq |
| Hairdryers: | Yes |
| # Port Hatches: | - |
| Guests Smokes: | - |
| Crew Smokes: | Inq |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | - |
| Children Ok: | Yes |
| Hammock: | - |
| Windscoops: | - |
| Water Sports | |
|---|---|
| Dinghy size: | 36' Invincible Tender |
| Dinghy hp: | - |
| 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: | - |
| Boarding Ladder (Loc/Type): | - |
| Sailing Dinghy: | 19' |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | - |
Captain David Gies joined Valhalla and managed the interior refit and the organization of setting up a successful charter platform. David had most recently been on board the 150’ charter yacht Themis and prior to that, the successful charter yacht Sea Bear a 124’ Christensen. David’s experience as captain spans over fifteen years and his time on board yachts has logged him enough miles to circumnavigate the world eight times. He has cruised extensively on-board charter yachts in New England, the Caribbean, and the Mediterranean. David is originally from Spokane WA and now resides full time in Ft. Lauderdale with his wife and his son. His casual personality and easy going attitude sets the tone for a happy and team oriented crew on board Valhalla. David believes in the importance of details, safety and fun to provide for the ultimate charter experience.
SAMPLE MENU
SUBJECT TO LOCALLY SOURCED SEAFOOD & PRODUCE
sBREAKFASTs
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
sLUNCHs
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
sDINNER FIRST COURSESs
CHILLED AVOCADO SOUP WITH CRAB STUFFED JALAPENO TUSCAN PURPLE CAULIFLOWER SOUP
CHILLED PEA & MINT SOUP WITH GREEK YOGURT
GOAT CHEESE FLUTES ON SALAD WITH BALSAMIC REDUCTION LEEK PARCELS WITH PROVENCAL VEGETABLES SHRIMP COCKTAIL IN A PINEAPPLE TOWER
Homemade cocktail sauce
MAHI MAHI TIRADITO
Fresh lime & chia gel, plantain chips, chili
BAKED BRIE IN PUFF PASTRY Served with green apple & pear slices
RED & GOLDEN BABY BEET SALAD Crispy chickpeas, greek yogurt with mint and cumin
ROASTED GARLIC HUMMUS & CUCUMBER ROLLS Stuffed with crudité vegetables
PORT WINE PEAR SALAD
Baby spinach, grapes, gorganzola cheese & port wine vinaigrette
BEEF CARPACCIO
Pomegranate reduction, shaved parmesan, arugula
MEXCIAN GRILLED STREET CORN With chili powder, lime, cilantro & cotija cheese
EGGPLANT WRAPPED RICOTTA GNOCCHI Homemade gnocchi with asparagus & sage butter
sDINNER 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 STUFFING Sautéed 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
sDESSERTSs
CHOCOLATE RASPBERRY TWO LAYER CHEESECAKE BANANA CRÈME BRULEE
MATCHA GREEN TEA & WHITE CHOCOLATE MOUSSE CHOCOLATE CARAMEL PROFITEROLES FLOURLESS CHOCOLATE TART WITH STRAWBERRIES ROSE & PISTACHIO BLONDIE
BLUEBERRY LEMON MACARONS WITH STRAWBERRY SOUP CHOCOLATE DIPPED PEPPERMINT MERENGUES BAILEY’S MOUSSE FINGER WITH OREO CRUST HANDROLLED CHOCOLATE TRUFFLES DECONSTRUTED PEACH PIE WITH VANILLA ICE CREAM PASSION FRUIT PAVLOVA ROULADE
RED VELVET MINI CUPCAKES WITH CINNAMMON SNAPPS AMARETTO TIRAMISU
| 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
