Yacht Details


$87,500 / WEEK
Plus Expenses

YACHTLength 124.00 Ft
CHARGESFROM $87,500 Plus Expenses

Boat Details

Cabins: 5
King: 1
Queen: 3
Single Cabins: -
Showers: -
Wash Basins: -
Heads: 7
Electric Heads: -

Sample Menu

Chef Jaimey’s Sample Menu




Traditional or Smoked Salmon Eggs Benedict with Homemade Hollandaise Sauce served with skillet home-fries


Huevos Rancheros with Homemade Rancheros Sauce, Black Beans, Avocado and Fresh Salsa Served on a Cheesy Corn Tortilla


Quiche: Sausage, Mushroom, Spinach and Cheese


Baked French Toast Casserole served with Berry Compote Yogurt, Breakfast Sausages and Fresh Fruit


Toasted Everything Bagels Stacks with melted cheddar cheese, pesto, fried egg, fresh Spinach, sliced tomato and avocado


Breakfast Skillet - Fried Eggs baked on top of Sautéed Sweet Potatoes and Veggie Hash, Served with Sour Cream, Fresh Tomato Salsa


Breakfast Burritos with Chorizo Sausage, Spinach, Peppers and Onions served with Sour Cream and Salsa


All breakfast is served with fresh fruit platter, Homemade Granola and Daily Homemade Fresh Baked Goods, Tea, Coffee and Juice


Daily Homemade Baked Goods Include:

Apple Oatmeal Muffins, Blueberry Scones, Morning Glory Muffins, Cinnamon Buns, Baked Steal Cut Oatmeal, Banana Bread




Chef’s salad with Balsamic Marinated Grilled Chicken and Fresh Homemade Artesian Bread


Super Chop Salad topped with Grilled Salmon - Chopped Kale and

Spinach with Pumpkin Seeds, Sliced Orange, Red Onion and Feta Cheese with Quinoa Served with Multigrain Seeded Artesian Bread


Homemade Falafel with Tzatziki, Greek Salad and Warm Homemade Grilled Flatbread


Sesame Noodle Shrimp Bowl with Fresh Chopped Veggies and Homemade Peanut Vinaigrette


Grilled Flank Steak Hoisin Lettuce Wraps served with Jasmine Rice and Mixed Julian Vegetables


Grouper Fish Taco’s served with Cilantro Ginger Lime Slaw, Fresh Guacamole, Fresh Tomato Salsa and Crispy Corn Tortilla


Seared Tuna Niçoise Salad with Marinaded Baby Potatoes, Cherry Tomatoes, Blanched Green Beans, Red Onion, Kalamata Olives and House-made Italian Vinaigrette served with Fresh Homemade Focaccia


Cheese Burgers with Swiss Cheese, Sautéed Mushrooms and Fried Onions served with Parmesan Potato Fries and Garden Salad




Fried Brie topped with Fig Preserves and Crispy Bacon served with warm crusty bread


Creamy Lemony Spinach and Artichoke Dip with Tortilla Chips


Greek Platter with Hummus, Tzatziki, Olive Tapenade, Warm Pita Bread and Crudité


Grilled Flatbread with Gruyere Cheese, Sautéed Onions and Steak topped with Chimichurri Sauce


Charcuterie Platter with mixed cheese, Olives and Cured Meats


Homemade Coconut Shrimp with Thai Sweet Chili Sauce


Chicken Satay with Homemade Peanut Sauce


Sausage Stuffed Balsamic Mushrooms Topped with Parmesan Cheese and Baked





Roasted beet, Fresh Mozzarella and Avocado Salad Topped with Cucumber and Lemon Salsa and Drizzled with Roasted Garlic Balsamic


Butternut Squash and Sweet Potato Soup with a dollop of Crème Fresh and Chives


Tuna Poke – Fresh Ahi Tuna marinated in sesame oil and soy sauce, served on a wonton with wasabi drizzle


Carnalized Onion and Brie Tart Topped with Fresh Arugula and Drizzled with Fig Glaze


Fresh Catch Citrus Ceviche served with crispy plantain chips


Roasted Cauliflower topped with Pumpkin Seeds, Dried Cherries and Green Goddess Drizzle


Coconut Curry Mussels Served with Crusty Bread


Grilled Pears and Arugula Wrapped in Prosciutto, Topped with Gorgonzola, Candied Pecans and Fig Vinaigrette 




Marinated Grilled Lobster with Tomato Bacon Butter, Gouda Polenta and Spinach Basil Pesto served with Prosciutto Wrapped Green Beans


Coffee and Coco Rubbed Grilled Fillet with an Ancho Chili Sauce, roasted` asparagus and Salt and Vinegar Smashed Potatoes


Jerk Spiced and 24 Marinated Pork Tenderloin with Homemade Pineapple Chutney, sweet potato au gratin and Green Beans Sautéed with Cashews and Shallots


Red Wine Braised Beef Short Ribs with Cauliflower Puree, Roasted Fennel and Maple Roasted Brussel Sprouts


Portuguese Seafood Bouillabaisse – Mixed Seafood in a Seafood Tomato Broth Served with Warm Homemade Crusty Bread


Grilled Blackened Mahi Mahi Topped with Fresh Mango Salsa and Cilantro and Yellow Pepper Pesto and served with Toasted Almond Coconut Rice, Sautéed Snow Peas


Coconut Chicken or Shrimp Curry served with Jasmine Rice and Roasted Cauliflower and Broccoli


Roasted Vegetable Lasagna – Fresh Vegetable Bolognese and Ricotta Bechamel layered between Fresh Homemade Pasta and topped with Fresh Mozzarella and Parmesan. Served with Roasted Garlic Kale Caesar Salad and Homemade Garlic Knots





Warm Chocolate Fondant with Vanilla Ice Cream, Salted Caramel and Raspberry Sauce


New York Style Cheesecake topped with Mango, Strawberries and Blueberries


Rum Chocolate Ganache Pots


Fresh Homemade Key Lime Pie with Graham Cracker Crust and Meringue Topping


Poached Pears in Red Wine with Mascarpone Cream and Dark Chocolate Drizzle


Rum Fudge Pie


Lemon Berry Parfaits


Pana cotta topped with Fresh Berries and Raspberry and Passion Fruit Puree


Vanilla Cream Brule Torched to Perfection


Carrot Cake with Pineapple Cream Cheese Frosting and Pralines and Cream Ice Cream

Pick Up Locations

Pref. Pick-up: -
Other Pick-up: -


Refit: 2021
Helipad: No
Jacuzzi: Yes
A/C: Full

Engine Details

2x DDC/ MTU 16V -2000
Fuel Consumption: 80
Cruising Speed: 14 knots
Max Speed: 20 knotsUS Gall/Hr


Winter Area: Bahamas, Belize
Summer Area: Bahamas, USA - New England, USA - Great Lakes


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: 36' Everglades 2023
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: -
Darren grew up on the south coast of England in a small seaside town where he spent his youth sailing. At the age of 18 he became a sailing instructor and went on to work for 6 years at vacation resorts teaching various watersports working his way up manager of the training school. Finding a natural progression into yachting Darren has spent the last 7 years cruising all over the Mediterranean and Caribbean onboard yachts ranging from 70ft-165ft. As a certified Dive Master Darren loves exploring the oceans both above and below the water line. Having completed many charters and extensive long passages through his career, including remote places, working with and catering to different nationalities and client preferences Darren is able to adapt quickly to any client’s needs to ensure the ultimate experience is delivered by his crew, whether it be action packed watersports you are looking for or a relaxing week of cruising and fine dining. Darren will see it done!

Alix is from Cornwall in the southwest of England, where she worked in high-end restaurants & hotels in exquisite beachfront locations. Since 2013 she has worked on both private & charter yachts cruising throughout the Mediterranean, Caribbean & Bahamas. During this time Alix has catered to numerous UHNWI and celebrity charter clients on 100- 230ft yachts. In 2018 Alix joined M/Y Trending a 164ft Westport as chief stew, onboard she captivated guests with her elaborate theme nights, displaying true empathy for guest experience. On Trending she met Darren Shepherd and since then they have been working side-by-side for the past 3 years bringing strong leadership and enthusiasm to their team to ensure guest satisfaction and safety is always met. In her down time Alix is passionate about diving and is skilled in Vinyasa yoga. Alix is dedicated to creating unforgettable memories and an exceptional standard of service for her guests onboard REFLECTIONS, so do not hesitate to ask!

Gabriela joins us from Sebastian, Florida where she was born and raised. Both her parents were in the yachting industry for many years as chief stew and chief engineer. In fact, her mother worked on a yacht until she was 8 months pregnant with Gabriela, so you could say she was literally born into it! Having completed her AA degree in human services at Indian River State College, Gabriela has since worked in the service industry for 4 years at waterfront restaurants in Sebastian. She finds joy in meeting new people, learning new things and relaxing by the water. Being new to the industry Gabi is ready to make memories and give everyone the best service with a smile on board REFLECTIONS.

Carmel is originally from The Philippines, a seafaring nation, and was exposed early to life at sea. Carmel started his maritime career in commercial shipping in 2011 and made the transition to yachting in 2013. Carmel has extensive experience cruising to locations worldwide including most of Asia, the US and the Pacific coast of Mexico, the US East Coast, Canada, the Bahamas, and the Caribbean. He loves to stay active shooting hoops and doing all sorts of watersports. Carmel is looking forward to helping the REFLECTIONS team provide top level service while creating amazing experiences for all guests that come aboard! When Carmel smiles, you will too!!!

Carlo is a 27-year-old South African that grew up in the small coastal town of Gordan’s Bay. Living close to the ocean he had a passion for being on the water at a very young age. While working as a full-time carpenter Carlo attended Stellenbosch university and finished a degree in Bc Business Science and Management. Upon finishing his degree Carlo went back to his roots and his love for the ocean, for the past 5 years he has been working in the industry from the Mediterranean to the Caribbean. Carlo has an extreme passion for game fishing and has competed in tournaments worldwide ranging from the Bahamas and the Americas to Seychelles and Mauritius. In his free time, you can either find him on the water fishing or on the golf course.

South African born but worldly raised, Amy’s love of traveling led her into the galley with insatiable curiousness and immersing herself into different cultures and cuisines. She dreams of owning a farm to table restaurant on the beach in Mallorca, Spain. In her spare time, she’s brewing her own IPA’s, hiking, wine tasting and mushroom foraging. Amy Joined Reflections in November 2022 and is ready to get stuck into the season whipping up some culinary creations for all her guests.

(15 December -30 April)
Bahamas, Belize
(1 May - 14 December)
Bahamas, USA - New England, USA - Great Lakes


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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.