Yacht Details
Boat Details
| Cabins: | 5 |
| King: | 3 |
| Queen: | 1 |
| Single Cabins: | - |
| Showers: | 5 |
| Wash Basins: | 7 |
| Heads: | 7 |
| Electric Heads: | - |
Sample Menu
| Day 1 Continental breakfast bar Coffee, tea selection, fresh fruit platter, whole grain granola yogurt, “Italian-‐ toast” Pantone served flambé With brandy sautéed pears & zabaglione Strawberry papaya w/ lavender honey, toasted macadamia nuts
Thai Indo-‐Chinese Buffet or family style lunch Som Tom - Arugula, Napa cabbage, shredded green papaya, Thai chilies, Cherry tomatoes and peanuts tossed in a Kafir lime-‐rice vinegar fish sauce vinaigrette.
Grilled butterflied flank steak medallions - Marinated with lemongrass, ginger, soy-‐chili, cilantro and scallions Ponzu Demi glace.
Crispy fish - Mirin marinated Swai filets Sweet chili fish stock gastrique Basil and green onion.
Rice noodle with shrimp tomato julienne veg coconut green curry Pasilla peppers, cilantro.
Wok fry Chinese long bean with basil garlic peanut and Oyster mushrooms
Appetizers Beer battered cod with kosher pickle aioli Sesame seared Ahi Tuna, wonton cup, spiced slaw, and wasabi cream
Dinner Mixed greens & matchstick vegetables w / Sesame ginger miso vinaigrette Braised tofu, cashews, Sumac roasted duck breast medallions, Pumpkin spoon bread, petite vegetable medley, Sauternes reduction, Champagne grapes.
Dessert Chocolate-‐chocolate tart w/ vanilla bean whipped cream Chocolate curls, & raspberry garnish
Continental breakfast bar Coffee, tea selection, fresh fruit platter, and whole grain granola Yogurt, and milk, whole grain bread, assorted jam, and sweet whipped, butter Zucchini frittata with mozzarella and cheddar, caramelized onions, Baked with fresh organic eggs Arrugula with mustard seed tarragon vinaigrette Pickled red onions and bacon lardons
Lunch Italian vegetable ciabatta Grilled vegetable medley on ciabatta bread- Zucchini, bell peppers, red onion, Portobello mushrooms Marinated and grilled, mozzarella, arrugula and pesto Mixed green salad with white balsamic vinaigrette, pine nuts, chevre Sweet 100 tomatoes, French
Appetizers Lamb, chic pea and coriander kofta w/ mint pesto Samosa of chicken curry, apple caramelized carrot and onion With a coriander mango chutney
Dinner Golden tomato soup, basil, panko sautéed chevre, basil oil Alaskan king salmon White asparagus, potato vichyssoise sauce Beluga lentils, watercress, cress coulis
Dessert Banana trifle Yellow cake, banana Vanilla custard, Frangelico caramel Whipped cream, shaved nutmeg
Continental breakfast bar Coffee, tea selection, fresh fruit platter, and whole grain granola Yogurt, and milk, whole grain bread, assorted jam, and sweet whipped butter Sweet brown rice w/ Assorted toasted bagels Smoked salmon platter, tomato, caper, cured red onion, Dill-‐Dijon cream cheese Egg salad, with avocado and radish
Lunch Nicoise salad, Seared tuna, Haricot vert, Nicoise olives Pickled red onions, egg, anchovies, butter Ham n’ cheese - Gruyere, black forest ham, Brie, Tomato, aioli, caramelized onion, sourdough
Cena Toscana L’Antipasti Prosciutto ham, soppresatta “Yerba Santa” chevito goat cheese Assorted olives, cured crimini Cena Toscana Fegato - Tuscan Pate’ of chicken, Caper, anchovy, grilled bread, olive oil and Crostini L’primo Panzanella-‐ Wild arrugula, foccacia croutons, pignolis White balsamic vinaigrette with truffle Secondi e Contorni Ribollita - Tuscan stew or cannellini beans, mire poix Pancetta wrapped roasted squab Muscato and game reduction, wild rice with herbs & chestnuts, Braised escarole & Tuscan kale Dolce Zuccotto Allo Zafferno Amaretto sponge cake with Saffron cream
Continental breakfast bar Coffee, tea selection, fresh fruit platter, and whole grain granola, Eggs any style Roasted red potatoes with rosemary and garlic Diced onions, and spices Pork breakfast sausage patties Made with sage, maple syrup and steel cut oats
Lunch Radicchio di Treviso, frizeé, endive, cambozola cheese en croute, Marcona almonds, lavender Semolina mahi mahi - Buttermilk marinated Dipped in semolina flour, sautéed and served with Boiled and grilled yucca with a Meyer lemon chicken stock buerre blanc, Prosciutto, snap peas, pea
Appetizers Marinated eggplant Wrapped in southwest seasoned bacon with Chipotle aioli Braised tri-‐tip meat empanadas Smoked tomato coulis
Dinner Carpaccio of Filet Mignon, Truffle aioli Seared capers, Mache & shaved Parmesan Mushroom duxelle stuffed chicken breast Cherry port beef demi, Sautéed wild mushrooms, Lemon steamed carrots Garlic sautéed broccoli rabe
Dessert Triple chocolate tart Frangelico cream Jasmine lemongrass simple syrup
Continental breakfast bar Coffee, tea selection, fresh fruit platter, and whole grain granola Yogurt, and milk, whole grain bread, assorted jam, and sweet whipped butter Spiced buckwheat pumpkin pancakes Sautéed bananas w/Barbados Rum maple syrup Whipped nutmeg butter Omelet bar classic omelets, & egg white meringue omelets Prepared accompaniments, vegetables, meats Roasted bacon
Lunch Mixed greens and romaine lettuces Pink peppercorn and sherry vinaigrette Roquefort cheese, pickled red onions and beets Dungeness Crab cannelloni Champagne crab bisque sauce, grilled asparagus Finished w/ minced tomato and fennel
Appetizer 5 spiced rock shrimp rice chips, Asian micro mix, and Bonito habanero aioli Pumpkin and wild rice Duck strudel Mandarin ginger coulis Dinner California Capresse salad, Heirloom tomato varieties Watercress, shredded mozzarella, basil oil Porcini & pink peppercorn encrusted rack of lamb Zinfandel demi-‐glace, rosemary garlic mashed
Dessert Meyer lemon cheesecake, golden kiwi coulis Kafir lime leaf chiffonade
coffee, tea selection, fresh fruit platter, and whole grain granola, Citrus supreme Ruby grapefruit, navel orange & mandarin segments Fresh baked banana, bran & walnut muffins w/ ginger molasses butter Pumpkin bread w/ nutmeg butter Avocado & egg tacos, Fresh tortillas, egg & avocado salad, salsa verde, queso fresco Served with black bean salad &
Lunch Gazpacho, avocado mousse, chilies, cucumber Parisian ball Braised and smoked brisket, rye bread, horseradish crème fraiche, watercress Caesar salad with
Appetizer Purple Peruvian potato, smoked sturgeon, crème fraiche, beluga caviar Buttermilk crepes filled with
Dinner Petite arrugula, toasted pine nuts, Parmesan shaved, truffle vinaigrette Juniper & thyme roasted loin of Venison Blackberry wine reduction, wild asparagus Wild rice
Dessert Raspberry sorbet Gingersnap cup, fresh berries, mint
Day 7 Continental breakfast bar Coffee, tea selection, fresh fruit platter, and whole grain granola, Yogurt, and milk, whole grain bread, assorted jam, and sweet whipped butter Braised Italian sausages, bell peppers, fennel, escarole & cipollini onions Creamy polenta with
Lunch Stir fried soba noodle, wakame seaweed, julienne poblano peppers, and cilantro, Chinese cabbage Five spiced hoison baby back ribs Tempeh salad, Tamari and agave baked tempeh croutons Seared baby shiitake caps, mung sprouts, and
Appetizer Smoked Salmon, English cucumbers, shallots Nasturtium cream, capers & dill Chorizo and pimento stuffed squid with Marsala butter sauce
Dinner Fennel and chevre flan Petite greens with gewürztraminer vinaigrette Honey toasted almonds & Bosc Cold seafood platter Cajun seasoned gulf prawns, and stone crab claws, accompanied with Spiced cocktail sauce Broiled halibut, Alaskan red shrimp Shrimp roe beurre blanc, tomato gastrique Verbena poached white asparagus, celeriac bruniox
Dessert Apple tartin, vanilla ice cream, brandy caramel, Himalayan salt
Continental breakfast bar Coffee, tea selection, fresh fruit platter, and whole grain granola Yogurt, and milk, whole grain bread, assorted jam, and sweet whipped butter Eggs Florentine Poached organic eggs over steamed spinach Whole wheat English muffin topped w/ yogurt hollandaise Kalamata Greek turkey sausage
Lunch Shiitake salad Lightly smoked baby shitake mushroom caps w/ tender greens, tomato concassé, pearl Yellow tail snapper, curry beurre blanc Cucumber, tomatillo, tomato, salsa, crispy yams Jasmine
Appetizer Gnocchi al Romana quarter sized rounds topped with Gorgonzola & sage Fresh vegetable crudités Assorted raw & blanched vegetable medley Asparagus, summer squash, spring onions, Portobello mushrooms Tri colored peppers. Sugar snap peas,
Dinner Lobster bisque, cream fraiche, red pepper and smoked paprika oil Braised short ribs Cognac mushroom sauce, fresh fava beans Purple Peruvian potatoes, spring onions
Dessert Mango sorbet, passion fruit Pavlova meringue, kiwi coulis, star fruit
Pizza station: Made to order pizzas, with the toppings and cheese Panko crusted buttermilk chicken tenders Baked macaroni and cheese Spaghetti with meatballs Chicken and kale fritters Turkey meatloaf, chicken gravy, mashed potatoes, peas and carrots Roasted lamb, mint jelly, French fries, broccoli Turkey schnitzel, spaetzel with brown butter, green beans Minestrone soup, pesto with bruschetta Matzo ball soup with rich chicken stock Taco -‐fajita platter, Spanish rice, black beans Sweet and sour prawns, vegetable stir fry with brown rice
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Pick Up Locations
| Pref. Pick-up: | - |
| Other Pick-up: | - |
Details
| Refit: | 2014 |
| Helipad: | No |
| Jacuzzi: | Yes |
| A/C: | Full |
Engine Details
| 2x MTU 12V 4000 M90 @ 2735hp Diesel 2X Northern Light Generators 65kw rebuilt 2014 | |
| Fuel Consumption: | 120 |
| Cruising Speed: | 19 |
| Max Speed: | 22US Gall/Hr |
Locations
| Winter Area: | Caribbean Virgin Islands (US/BVI), Bahamas, Caribbean Leewards, Caribbean Windwards, USA - Florida East Coast, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
| Summer Area: | Bahamas, USA - Florida East Coast |
Amenities
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat TV: | VSAT SAT Phone Cell Phone VHF Single Side band SATCOM |
| # of Videos: | - |
| # DVDs/Movies: | - |
| # CD's: | - |
| Camcorder: | - |
| Books: | Yes |
| Board Games: | Yes |
| Sun Awning: | Yes |
| Deck Shower: | Yes |
| Bimini: | - |
| Water Maker: | yes |
| Special Diets: | Yes |
| Kosher: | No |
| BBQ: | Yes |
| # Dine In: | Ins |
| Minimum Age: | - |
| Generator: | (2) Brand New Northern Lights |
| Inverter: | Yes |
| Voltages: | 110v |
| Water Maker: | yes |
| Water Cap: | 1600 gal |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Yes |
| Nude: | Yes |
| Hairdryers: | Yes |
| # Port Hatches: | Yes |
| Guests Smokes: | No |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | No |
| Children Ok: | Yes |
| Hammock: | - |
| Windscoops: | - |
Water Sports
| Dinghy size: | 34' Regulator Center Console Towed Tender |
| Dinghy hp: | - |
| Dinghy # pax: | - |
| Water Skis Adult: | Yes |
| Water Skis Kids: | - |
| Jet Skis: | - |
| Wave Runners: | 2 |
| Kneeboard: | Yes |
| Windsurfer: | - |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | - |
| Wake Board: | Yes |
| Kayaks 1 Pax: | - |
| Kayaks (2 Pax): | Yes |
| Floating Mats: | Yes |
| Swim Platform: | yes |
| Boarding Ladder (Loc/Type): | yes |
| Sailing Dinghy: | - |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | Light & Heavy |
| Rods: | - |
JD obtained his Bachelor of Science degree in Marine Biology from Florida Atlantic University. While attending FAU he became a dive instructor and went on to become a licensed United States Coast Guard Captain on a dive charter vessel out of Boca Raton. His natural progression into yachts began in the Caribbean in the early 1990’s. In 1993, he became the project manager and Captain for a 105ft motor yacht built at Broward Marine in Ft Lauderdale, FL and remained Captain over the following four years. JD has been a project manager on four new yacht build projects and continues to manage vessels for clients. He has traveled extensively covering the Caribbean, Bahamas, East and West Coast of the US, Central America, British Columbia, Alaska and the Mediterranean. He is always excited to share his passion for the sea and warmly welcomes you aboard “Plan A”.
Chief Stewardess – Nikola Cowie
With roots that stretch from Cape Town, South Africa to Sunny San Diego, California, Nikola has grown up amidst two vibrant cultures. An early love and fascination of people, diversity and travel prompted her to study a BA degree, majoring in Psychology and Sociology. Surrounded by the beautiful and internationally renowned vineyards of Stellenbosch University, Nikola developed a passion for food, wine and the hospitality industry. An avid streak for adventure saw her set sail for the seas where she found her course in yachting. Here, she tackles obstacles with little fear and eagerly embraces every experience as one in which to strengthen and grow. Nikola loves to keep fit and endure everything that life has to offer. Her ultimate goal is to deliver the highest quality of service and to ensure that your stay on board is not only excellent but unforgettable.
Chef – Nicholas Hedemann
Nicholas is well versed in global flavors acquired from extensive travel throughout over 30 countries. With 25 years of professional cooking, Nick has run the gamut of positions within the industry, as a hotel chef, executive chef for various restaurants, yacht chef and catering company owner. He has working privately as a freelance private chef throughout the entirety of his career. He began as a specialist in health supportive cuisine working directly with clients to best accommodate their dietary specific needs. He is well-versed in most all popular diets from macrobiotic, herbal enhanced cuisine, vegan, Keto, Paleo, Gluten-free, Celiac etc. as a caterer in wine country of California Nicholas has worked in hundreds of wineries spearheading farm to table events, large weddings, wine pairing dinners and otherwise general events throughout the nation on yachts or abroad. Nicholas enjoys a diverse spectrum of clientele, including celebrities, prominent families, wineries, and health practitioners.
2nd Stewardess - Amber Petroelje
Amber was born and raised on a farm in Holland Michigan where she developed a love for nature and an incredible work ethic. At the age of eighteen she moved to Hawaii to be a nanny and although she only planned on living there for a year, the island life sucked her in and she ended up staying for almost a decade. The ocean became a huge passion of hers and she spent many years working for a nonprofit organization where she was heavily involved in the education department, as well as with the research and conservation of humpback whales, sea turtles, dolphins and the Hawaiian marine life in general. During her time in Hawaii she attained a bachelor’s degree in education and in her spare time she could often be found scuba diving, hiking, camping, or participating in a local triathlon. Over the years Amber has jumped at every opportunity to travel or move to new destinations, some of which include, New Zealand, Uganda, Alaska, Iceland, Europe and South East Asia. Throughout these adventures Amber spent time working at a winery where she was thrilled to gain knowledge and experience in the world of wine. She also spent time working as a barista where she was able to learn the skill of latte art and gain a knowledge of coffee that matched her enthusiasm for it. Yachting has provided her the opportunity to combine her love of high-end hospitality with the adventurous and traveling nature that the industry provides.
First Officer - Lee Couve
Lee is from a small surfer town called Ballito on the North Coast of Durban, South Africa. He studied International Marketing Management after school before starting his yachting career in 2013. Growing up and living on the coast Lee now considers the ocean as his home. He enjoys surfing when the swell is up and fishing on the calmer days.
Engineer – More info. coming soon.
Deckhand – Richard Le’tang
Richard was born and raised in sunny Durban. From an early age he participated in various sports including surfing, cycling and skateboarding. With a background in hospitality he has been conditioned to liaise with guests and work in demanding environments. He entered the yachting industry in 2017 and has been accumulating knowledge from his fellow team members ever since.
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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.