Yacht Details
Boat Details
| Cabins: | 4 |
| King: | - |
| Queen: | 3 |
| Single Cabins: | - |
| Showers: | 4 |
| Wash Basins: | 4 |
| Heads: | 4 |
| Electric Heads: | 4 |
Sample Menu
| DAY BREAK Beetroot Salmon Shingle Dill Avocado, Soft Boiled Eggs, Shallots, Broccoli Sprouts, Galley Fresh Artisan Wheat, Fresh Fruit Tamagoyaki Japanese Omelet Shaved Daikon, Miso Glazed Japanese Sweet Potato, Seven Spice, Fresh Fruit Acai Breakfast Bowl Fage, Hemp Hearts, Granola, Chia Seeds, Toasted Cashews, Galley Fresh Muffins, Fresh Fruit Banana Kahuna Cakes Smokey Sea Salt Bacon, Toasted Almonds, Dark Rum & Brown Butter Cane Syrup, Fresh Fruit Tapas Breakfast Board Seafood Croquets, Gruyere Souffles, Salchichas, Piquillo Shard Salad, Galley Fresh Muffins, Fresh Fruit Chicken n’ Waffle Wake-Up Hillside Farms F.R.O.G. Jam, Zucchini Hash Rounds, Fresh Fruit Florentine Benedict Wilted Spinach, Sweet Potato Chorizo Hash, Green Peppercorn Sabayon, Fresh Fruit
MIDDAY Papadum Chaat Salad Cucumber, Mango, Pomegranate, Radish, Chick Peas, Mint Yogurt Chutney Cracked Black Pepper Papadum Cuttlefish Ink & Crab Mezzelunes Fennel Leek & Pecorino Ragout Summertime Chopped Salad Shrimp, Sweet Corn, Snap Peas, Pancetta, Strawberries, Gorgonzola, Sunflower Seeds, Red Oak Romaine Cider Vinaigrette, Grilled Garlic Toast Points Chicken Katsu Bento Box Edamame Salad, Ribbon Vegetables, Tonkatsu Sauce, Steamed Rice Pomegranate & Tarragon Lobster Salad Shaved Fennel, Baby Frisee, Poppy Seed Water Crackers Grilled Everglade Chicken Sandwich Pepper Jack, Bermuda Onion Confit, Sweet Potato Fries, Orange Blossom Aioli, Galley Fresh Sour Dough A3 Bison Burger Port Salut, LTO, Yuca Fries, Sweet n’ Spicy Tomato Chutney, Galley Fresh Brioche Bun Blue Corn Shrimp n’ Grits Tomato Bacon Relish
HORS D'OEUVRES Takoyaki Octopus, Okonomiyaki Sauce, Bonito Flakes Citrus Segment Shrimp Cocktail Sweet Scotch Bonnet Basil Vinaigrette Salmon Lomi Lomi Wasabi Rice Crackers Herb Encrusted Steak Carpaccio Ricotta Salata, Arugula, Peppadews, Mignonette, Galley Fresh Focaccia Cauliflower, Crab & Cave Aged Cheddar Dip Blue Corn Tortillas Trinidad Doubles Mango Chutney, Kucheela, Curry Chick Peas, Bara Bread Peruvian Ceviche Fresh Catch of The Day, Leche De Tigre, Garlic Crostinis
MAIN Bronzed Mesquite Diver Scallops Mango Strawberry Sherry Salad, Roasted Garlic Potato Pave, Blood Orange Ginger Gastrique Wine Pairing Château Lamothe White Bordeaux – Bordeaux, France Charred Black Powder New York Strip 2” Thick C.A.B., Horseradish Potato En Croute, Micro Herb Salad, Truffle Crème Fraiche Wine Pairing Big Smooth Cabernet Sauvignon – Lodi, California Citrus Seared Sea Bass Peruvian Potato Puree, Red Onion Curtido, Chimichurri, Pao de Queijo Wine Pairing Basa Verdejo – Rueda, Spain Canard Au Poivre Muniere Parsnip Puree, Sunflower Salad, Cherry Hazelnut Compote Wine Pairing Louis Jadot Beaujolais – Burgundy, France Lobster Flight Cold Culantro Lobster Wonton, Ginger Carrot Curry Lobster Tempura, Togarashi Lobster Medallion Wine Pairing Santa Margherita Pinot Grigio – Controllata, Italy Moroccan Lamb Tangine Toasted Almond Cous Cous, Medjool Date &Tangerine Sumac Salad Wine Pairing Bodegas Muga Reserva – Rioja, Spain Harissa Roasted Airline Chicken Artichoke & Pea Tendril Salad, Lemon Brie Cream Wine Pairing Peter Yealands Sauvignon Blanc – Marlborough, New Zealand
DESSERT Galley Fresh Brittle Brownie Ice Cream Hazelnut Ganache Galley Fresh Banana, Baileys & Coconut Ice Cream Monkey Dust Lilikoi Lemon Bars Fresh Passion Fruit Mexican Chocolate Tres Leches Bandito Dust Key Lime Tart Citrus Meringue Strawberry Rhubarb Galette Galley Fresh Vanilla Ice Cream Apfelstrudel Fresh Cream
SHIP’S BAR Marg-A3-ta Patron Silver, Blue Curaçao, Fresh Mandarin, Orangina, Lime, Smoked Sea Salt Rim Planteurs Punch Arundel Rum, Spiced Cane Syrup, Guava, Pineapple Tuscan Sun Aperol, Prosecco, San Pellegrino, Peychard Bitters, Blood Orange Mermaid Kiss Butterfly Pea Infused Vodka, Passion Fruit Nectar, Sparkling Pink Grapefruit, Kelp Sea Salt Rim Orange Hemingway Blue Chair White Rum, Fresh Orange, Fresh Lime, Maraschino Liqueur Poquito Picante Hendricks Gin, Cointreau, Cucumber, Cilantro, Lemon, Jalapeño Infused Simple Syrup Yuzu Lychee Fizz Prosecco, Yuzu Juice, Lychee Nectar, Lemon Grass |
|
Pick Up Locations
| Pref. Pick-up: | Village Cay, BVI |
| Other Pick-up: | Nanny Cay |
Details
| Refit: | - |
| Helipad: | No |
| Jacuzzi: | No |
| A/C: | Full |
Engine Details
| 2 x 110 HP engines. 21KW generator. | |
| Fuel Consumption: | 2 |
| Cruising Speed: | 8 |
| Max Speed: | - |
Locations
| Winter Area: | Caribbean Virgin Islands (BVI) |
| Summer Area: | Caribbean Virgin Islands (BVI) |
Amenities
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat TV: | WIFI available aboard the yacht. |
| # of Videos: | - |
| # DVDs/Movies: | Yes |
| # CD's: | Bose Surro |
| Camcorder: | - |
| Books: | Yes |
| Board Games: | Yes |
| Sun Awning: | Yes |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Water Maker: | Yes 60 gal |
| Special Diets: | Yes |
| Kosher: | No |
| BBQ: | Yes |
| # Dine In: | 8 |
| Minimum Age: | 8 |
| Generator: | 21KW |
| Inverter: | Yes |
| Voltages: | 110 |
| Water Maker: | Yes 60 gal |
| Water Cap: | 240gal |
| Ice Maker: | Yes |
| Sailing Instructions: | No |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Yes |
| Nude: | No |
| Hairdryers: | Yes |
| # Port Hatches: | - |
| Guests Smokes: | On stern steps |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | - |
| Children Ok: | Yes |
| Hammock: | Yes |
| Windscoops: | No |
Water Sports
| Dinghy size: | Highfield 14ft |
| Dinghy hp: | 60 |
| Dinghy # pax: | 6 |
| Water Skis Adult: | 1 |
| Water Skis Kids: | 1 |
| Jet Skis: | No |
| Wave Runners: | No |
| Kneeboard: | 2 |
| Windsurfer: | No |
| Snorkel Gear: | Yes |
| Tube: | 1 |
| Scurfer: | No |
| Wake Board: | 1 |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | No |
| Floating Mats: | 1 |
| Swim Platform: | STERN SCOOPS |
| Boarding Ladder (Loc/Type): | Stern |
| Sailing Dinghy: | No |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | Trolling and Casting |
| Rods: | 2 trolling 1 casting |
Scuba Diving Details
Colleen was born and raised in Florida, where she grew up playing on the water. She bought her first sailboat when she was 24 years old, decided to live on it and then sailed it to the Bahamas.
Colleen stepped out of the boating world for a while and managed a mental health office with 10 doctors for several years before moving on to working at a nuclear brain-imaging facility. Then the recession came, and she was unemployed. It didn’t take much prodding to head back out on the ocean and do some more sailing. She literally sold almost everything, packed the rest up and spent the next year sailing the East coast and exploring the cruising grounds from Florida to Rhode Island. There happened to be a group of boats heading to the Caribbean in Virginia and she thought, “What the heck! Let’s check it out and head to the Caribbean!” 14 days later they arrived in Tortola, BVI.
She spent another year playing, exploring and sailing down to Trinidad, and then the money ran out. Colleen started to pick up jobs on charter boats here and there to have some money in her pocket. Over the next few years, Colleen worked as a first mate on a tall ship and sailing day-charter boats, as well as a stewardess and deckhand on a trimaran and crew on mega yachts in New England. But nothing beats working in the Caribbean! Colleen then got her captain’s license, and now feels very fortunate to have a great office at sea where she can share the beautiful place with guests.
Chef Matt Proto
Matt has been in the customer-service industry for the past 25 years. His career as a professional chef has lead him to the Caribbean where he now uses his culinary skills to create the perfect onboard dining experience for guests. He draws from a wide range of experience to deliver a broad spectrum of flavors and genres, keeping each new day full of fresh ideas. Matt grew up in Florida and has spent most of his life either in or on the water, and he’s been an avid scuba diver since 2006. In 2012, he got rid of everything except for one suitcase full of clothes and started doing seasonal work as a traveling chef. After living in Hawaii, Alaska and Cozumel, he found himself in St. Thomas working in a food truck on the beach when a friend approached him with a job offer as a chef on a charter boat. This is where he met Colleen and discovered the perfect gig. Since then, Matt has combined his love of food with his love of the ocean to create the perfect charter for more than just a vacation experience—but a passion for life and nature, and the desire to share those things with like-minded individuals. Matt is a PADI Dive Instructor and will be happy to show you the beautiful underwater world of the Virgin Islands.
Onboard A3, we try to create a fun and safe environment for families to enjoy. We offer a wide variety of activities geared towards keeping a younger audience entertained, even when the weather is not ideal. In the galley, kids have an opportunity to get some hands on culinary training, making cookies, fresh pasta, ice cream, or anything else that might spark their interest. In the salon, we have have an extensive collection of games for all ages, and are always up for challenge. We have thousands of movies to choose from that can be viewed on the outdoor theater, and of course can be enjoyed with the flavor popcorn of your choosing. In the water, we have plenty of toys, including tubes and skis that can be pulled behind the dinghy, as well as scuba and snorkel gear for all ages. If celebrations are your thing, come on down! We love doing birthday parties, holidays, anniversaries, or any other reason you can think of to throw a party! So if you're thinking of bringing the family on vacation, let A3 help make it a memorable one!
****CREW HAS BEEN FULLY VACCINATED FOR COVID-19****
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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.