Yacht Details

KINGS RANSOM

$52,000 - $59,400 / WEEK
Inclusive

BUILT/REFITYEAR 2022
YACHTLength 76.00 Ft
NUMBER OFCABINS 5
NUMBER OFGUEST 10
TOTALCREW 4
CHARGESFROM $52,000 Inclusive




Boat Details

Cabins: 5
King: 1
Queen: 4
Single Cabins: -
Showers: 5
Wash Basins: 5
Heads: 5
Electric Heads: 5

Sample Menu

A Sampler from Jean's galley aboard KING'S RANSOM

DAY 1

Welcome charcuterie board
Selection of cured meats, selection of cheeses, homemade dips, crackers, fresh homemade bread, vegetable crudites and fresh fruit

CANAPES
Salmon & cream cheese rounds
Fresh Norwegian salmon and cream cheese on a cucumber round topped with fresh dill and caviar

STARTER
Tuna tartare
Freshly caught tuna marinated in a ginger, soy & lime, served on a bed of lime avocado mousse topped with micro greens and pomegranate pearls

MAIN
Scuffed fillet wrapped in pancetta
Fillet stuffed with sundried tomatoes, baby spinach and feta wrapped in pancetta served with Djjon mustard mash, streamed broccoli, farm style carrots and drizzled with a preserved fig jus

DESSERT
White Lindt chocolate mousse
Decadent Lindt white chocolate mousse topped with whipped Creme fraiche and dark chocolate swirls served with fresh raspberries

DAY 2

BREAKFAST
Smoked salmon rotis
Fresh salmon on a homemade potato roti, copped with creme fraiche, fresh dill and poached eggs
Blueberry and coconut muffins
Chia seed pudding with fresh fruits and nuts Fresh fruit platter/ yogurts/ homemade granola


LUNCH
Seafood delight
Grilled Lemon and chilli king prawns, creamy white wine mussel pot, grilled calamari, grilled mahi mahi served with a Greek salad and Cajun potato wedges


CANAPES
Crispy Bruschetta
Crispy fresh homemade bread topped with garlicky tomatoes and fresh basil drizzled with a basil oil

STARTER
Apple, blue cheese and walnut salad
Fresh rocket, green apple, walnuts and blue cheese drizzled with a homemade vinaigrette

MA IN
Sesame crusted tuna steak
Seared sesame crusted tuna steaks served on a bed of wasabi mash, crispy Asian veggies and drizzled with a ginger and soy reduction

DESSERT
Caramel popcorn cheesecake
Delicious zesty lemony baked cheesecake topped with caramel popcorn and drizzled with a caramel glaze

DAY 3

BREAKFAST
Smashed avocado and egg sourdough bread
Freshly baked crispy sourdough bread topped with smashed avocado, sliced boiled eggs topped with chilli flakes and micro greens
Crispy bacon, grilled cherry tomatoes and sauteed mushrooms Chocolate and blueberry pancakes served with fresh fruits and Nutella

LUNCH
Classic chicken Caesar salad
Fresh romaine lettuce lightly tossed in a delicious homemade creamy Caesar dressing, topped with chicken, herbed crusted boiled eggs, fresh avocado, Parmesan shavings and homemade brioche croutons

CANAPES
Hummus and veggie platter
Homemade roasted carrot hummus, roasted beetroot hummus and classic traditional hummus served with cucumber, carrot and celery sticks and fresh bread

STARTER
Thai papaya salad
Papaya tossed in a Thai dressing mixed with fresh cherry tomatoes, cucumber strings, crispy green beans and topped with crushed peanuts

MAIN
Fillet mignon
Served with a creamy butternut and carrot puree, roasted beetroot, chargrilled corn and garlic baby potatoes drizzled with a red wine jus

DESSERT
Dark and white chocolate ganache
Served with a nut praline, mixed berry coulis and dark chocolate ice cream

DAY 4

BREAKFAST
Eggs Royale
Poached eggs, wilted baby spinach and salmon served on a toasted sourdough bread drizzled with a creamy hollandaise sauce
Freshly baked banana and walnut bread
Freshly loaded smoothies topped with fresh fruits and sprinkled with chia seeds

LUNCH
Teriyaki beef salad
Seared teriyaki beef served on a bed of fresh greens, baby spinach, feta, avocado, sliced radishes and toasted nuts

CANAPES
Roasted aubergine bruschetta
Crispy sourdough bread topped with homemade hummus, roasted aubergine and cherry tomatoes topped with fresh basil and drizzled with a balsamic reduction

STARTER
Caprese salad
Fresh yellow and red buffalo tomatoes and mozzarella slices, topped with fresh and crispy basil, drizzled with a basil pesto oil

MAIN
Citrus baked mahi mahi
Served with a creamy sweet potato puree, sauteed asparagus and roasted zucchini with fresh thyme and arugula

DESSERT
Mixed berry and champagne panna cotta
Delicious and classic creamy Italian desert with fresh berries

DAY 5

BREAKFAST
Bagel Bar
Fresh, homemade bagels with a choice of toppings: smoked salmon, cream cheese, cucumber, tomato slices, boiled eggs and cheddar cheese
Nutella and nut pastry twirls
Homemade granola, yoghurt and fruit bowls Fresh fruit platter

LUNCH
Grilled salmon
Severed with a delicious garden salad and a roasted butternut, roasted beetroot, baby spinach, feta and toasted seed salad drizzled with a balsamic reduction

CANAPES
Caprese skewers
Cherry tomatoes, mini mozzarella balls and fresh basil skewers drizzled with a basil pesto oil

STARTER
Bloody Mary prawn cocktail
Prawns marinated in a delicious creamy Bloody Mary sauce on a bed of fresh lettuce and avocado cubes topped with micro greens and a grilled prawn

MAIN
Herbed crusted lamb rack
Lamb rack coated in mint, basil, coriander and panko crumbs on a bed of ratatouille and drizzled with a mine and basil oil

DESSERT
Deconstructed blue berry cheese cake
Creamy and delicious fridge cheesecake topped with fresh blue berry coulis and served with a nut crumble and freshly whipped cream and lemon zest

DAY 6

BREAKFAST
Fully loaded croissants
Filled with creamy scrambled eggs, crispy bacon, balsamic cherry tomatoes and avocado
Belgian waffles topped with fresh berries chocolate chips, freshly whipped cream and drizzled with syrup

LUNCH
Classic Nicoise salad
Freshly seared, sliced tuna steaks served on a bed of fresh greens, crispy green beans, cherry tomatoes and boiled potatoes drizzled with a creamy homemade dressing served with a crispy home made bread

CANAPES
Smoked salmon and cream cheese blinis
Homemade mini pancakes topped with cream cheese, smoked salmon, fresh dill and caviar

STARTER
Seared scallops
Tangy seared scallops on a roasted leek puree and topped with fresh rocket and orange pearls

MAIN
Caprcse baked chicken
Chicken fillets topped with fresh tomato and mozzarella slices in a basil pesto sauce topped with fresh basil and served with coconut rice and a cacsar salad

DESSERT
Creme brulee
Classic Italian creamy custard topped with a flamed sugar crust

DAY 7

BREAKFAST
Traditional American breakfast
Crispy bacon, fried/ scrambled eggs, baked beans. sauteed mushrooms and home made hash browns
Banana and pecan nut muffins Fresh fruits
Fresh carrot, ginger and orange juice
Fresh celery, mint, apple and cucumber juice

LUNCH
Crunchy Cajun chicken salad
With fresh lettuce, mint, basil, cherry tomatoes, feta, bell peppers, cucumber, avocado and nut sprinkles

CANAPES
Olive tapenade
Fresh crispy toasted bread topped with a olive pate

STARTER
Beef carpaccio
Thinly sliced beef drizzled with olive oil and truffle oil topped with fresh rocket, toasted pine nuts and parmesan shavings

MAIN
Pistachio-encrusted grouper
Baked Grouper coated in Greek yogurt ,dipped in pistachio crumbs and served on a bed of steamed green veggies with Greek salad

DESSERT
Candied pears with walnuts
Baked candied pears sprinkled with crushed toasted walnuts and drizzled with honey, served with vanilla ice cream

DAY 8

BREAKFAST SEND-OFF
Eggs Benedict on a toasted English muffin
Crispy bacon and poached eggs drizzled with a delicious and creamy homemade hollandaise sauce, topped with arugula
Blueberry and cream cheese pull apart bread
Fresh smoothies topped with berries and chia seeds Fresh fruit platter

Pick Up Locations

Pref. Pick-up: Village Cay Marina BVI
Other Pick-up: STT +$2400 each way

Details

Refit: 2022
Helipad: No
Jacuzzi: No
A/C: Full

Engine Details

2 of each
Fuel Consumption: -
Cruising Speed: 10
Max Speed: 19US Gall/Hr

Locations

Winter Area: Caribbean Virgin Islands (BVI)
Summer Area: Caribbean Virgin Islands (BVI)

Amenities

Salon Tv/VCR: Yes
Salon Stereo: Yes
Sat TV: -
# of Videos: -
# DVDs/Movies: Smart TVs
# CD's: MP3s
Camcorder: No
Books: Yes
Board Games: Yes
Sun Awning: Yes
Deck Shower: Yes
Bimini: Yes
Water Maker: Yes
Special Diets: Yes
Kosher: No
BBQ: Yes
# Dine In: 10
Minimum Age: Swimmers only
Generator: 2X20Kw
Inverter: Yes
Voltages: 110v/220v
Water Maker: Yes
Water Cap: 500 gals
Ice Maker: Yes
Sailing Instructions: No
Internet Access: Onboard WIFI
Gay Charters: Yes
Nude: Inq
Hairdryers: Yes
# Port Hatches: 12
Guests Smokes: Transoms only pls
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: 10
Water Skis Adult: Yes
Water Skis Kids: Yes
Jet Skis: No
Wave Runners: No
Kneeboard: No
Windsurfer: No
Snorkel Gear: Yes
Tube: Yes
Scurfer: No
Wake Board: Yes
Kayaks 1 Pax: 2
Kayaks (2 Pax): 1
Floating Mats: No
Swim Platform: 2
Boarding Ladder (Loc/Type): Stern
Sailing Dinghy: No
Beach Games: Yes
Fishing Gear: No
Gear Type: -
Rods: -

Scuba Diving Details

Crew License Resort Course Full Course
Instructor Included Rendezvous
Divers 5 Tanks 5 BCs 5 Regulators 5 Dive Lights -
Air Compressor Onboard Wet Suits - Weight Sets 10 Dives/wk 5 Night Dives -
General Diving Info
Included for certified divers
Diving Costs information
-
The team on Kings Ransom are focused on health, wellness and wholehearted fun! We all enjoy being active and genuinely love our jobs, where we get to help make memories and holidays of a lifetime for you; our lovely guests. Captain Stefan will always make you feel safe and completely comfortable. Stefan has been a Captain for over 20 years and is also your onboard PADI Dive Instructor and e-foil instructor, plus he is an avid surfer, kitesurfer, wakeboarder, freediver and general watersports enthusiast. Mate Chloe is your extraordinary experience maker aboard, as well as your yoga therapist and meditation coach. She makes every guest feel especially special and elevates every charter into a retreat; not just for your body, but also you mind and soul. Chef Daryl specializes in gut health and plant-based diets, ensuring you feel absolutely amazing and well-nourished even after your trip. Stewardess Magali, our magic mixologist, will not only quench your thirst but leave you feeling invigorated with a Thai Massage, Yoga, Qigong or Tai Chi. We get on with people of all ages and from all walks of life and we speak several languages aboard (English, French, German, Spanish & Afrikaans). We make sure you have everything you need to create magical memories and enjoy THE most wonderful vacation of your lifetime.

CHLOE & STEFAN met 16 years ago outside a supermarket in Bali; the next day they embarked on a worldwide sailing adventure on their own boat and just kept on going... After several years and >40,000nm each of life afloat, they started working on crewed yachts 7 years ago (also runners up ‘best in show’ at the BVI boatshow). Stefan is an open-minded and optimistic Master Mechanical Engineer who’s worked in aerospace, automotive and major civil projects. He has sailed all oceans, designed and built his own boats and is also a well-respected technical author and consultant on boatbuilding. Stefan is our resident merman who loves excels at just about every watersport going. He is also a talented musician, creating soundscapes aboard.
Chloe’s professional background was in teaching (she used to be a University Professor and has worked all over the world; from Borneo to the Canary Islands). After travelling and sailing around the world with Stefan, her passion for health and wellness finally overtook her love of language and literature and she started hosting worldwide yoga and wellness retreats. She also loves dancing, writing, singing and dabbles in guitar and freediving. Together, Chloe & Stefan’s bliss is on the ocean in nature, working with people to create an uplifting and inspiring space based on integrity, respect and wholesomeness.

MAGALI
Magali is a lover of languages and has travelled the world extensively, previously crewing and au-pairing on large superyachts in the Caribbean, east coast USA and the Mediterranean, but after working on a gaff rigged classic schooner in the south pacific her true passion for sailing returned.
Magali has been extensively trained in Traditional Thai massage in Chiang Mai, Thailand and is also a fully trained Yoga teacher (YTT500). She delights guests aboard with her beautiful energy and dedication to wellness and massage. She is another fun-maker and enjoys playing guitar, singing and hosting trivia nights.

JEAN
Chef Jean grew up in a restaurant and quickly worked her way up from a runner to management. As a very experienced and qualified SuperYacht Chef and SuperYacht chef instructor, Jean is excited to bring her creative culinary skills to Kings Ransom, where her cuisine, which is always cooked from the heart, elevates every experience.
Jean is also a dancer, classically trained musician and dive instructor. When she’s not in the galley making magic she enjoys yoga, meditation, swimming, SUP, being in nature, hiking and camping.










(15 December -30 April)
Caribbean Virgin Islands (BVI)
(1 May - 14 December)
Caribbean Virgin Islands (BVI)


Available:
Hold/Option:
Booked:
Unavailable:

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Please call us today at 1 (321) 777-1707 or describe Your Vacation Vision to help you plan your fully-crewed private luxury yachting vacation! Inquire as soon as possible about your custom, crewed yacht charter.

You make the memories. We make the arrangements.