Overview

⮞ Guests (10)

⮞ Length (63.00 Ft)

⮞ Type (Cat)

⮞ Cabins (5)

⮞ Heads (5)

 

 

⮞ Air Conditioning (Full)

⮞ Smoking Area (On deck only)

⮞ Generator (Yes)

⮞ Year Buillt (2025)

Accomodations

⮞ 5 Double cabins:
1x Master cabin
1x VIP cabin
3x Guest cabins
Each cabin has en-suite bathroom

Locations

⮞ Winter Port : Bahamas

⮞ Preffered Pickup : Nassau

Specification

Price Details

⮞ Additional Rate Details: Cruising Grounds: ​​Exumas, Bahamas ​Pick Up/Drop Off: Nassau Taxes & Permit Fees: 14% NOT Included RELOCATION FEES: + 14% tax Please inquire for details regarding relocation prior to booking to ensure enough time is available between charters. Staniel Cay - $2,000 one-way - $4,000 round-trip Harbor Island - $2,000 one-way - $4,000 round-trip Abacos - $2,500 one-way - $5,000 round-trip Georgetown - $3,000 one-way - $6,000 round-trip MINIMUM NIGHTS: 5. 6 Nights (Divide by 7 X 6.5), 5 Nights (divide by 6 X 5) SLEEP ABOARD: Available for half of the daily rate. Includes boarding after 4pm, snacks, welcome cocktails, dinner ashore at guest expense & breakfast onboard with an early departure. Commission on SAB if it is not discounted. 2025 HOLIDAYS: 7-night minimum. CHRISTMAS: 2-10 pax $60,000 Must end on or before 12/26 NEW YEARS: 2-10 pax $80,000 May not start prior to 12/27 ARRIVAL/DEPARTURE TIMES: Noon / Noon Winter Base Port: NASSAU Winter Operating Area: Bahamas Location Details: Yacht is based in Nassau. ● CONTRACT SPECIAL CONDITIONS: 1. Onboard Wifi is included, however data rates cannot be guaranteed since the yacht is moving and on the ocean. 2. Should the Charterer have any complaints about the Yacht or the Crew they shall notify the captain in the first instance and, if the matter is not resolved within 12 hours, shall notify the Owner in writing through the Broker as soon as possible, who shall try to remedy the matter, the owner shall have no liability whatsoever in respect of any complaints which the Owner has not been notified within 48 hrs of the occurrence of the circumstances giving rise to the complaint. 3. Travel insurance and Cancellation/Curtailment insurance is highly recommended and should be sourced by the Charterer. 4. Crew gratuity (customary 15 - 20% of the Charter Fee for great service) is additional and at the CHARTERER's discretion. This gratuity should be given at the end of the Charter Period and prior to disembarking the Yacht. 5. Although every effort will be made to maintain the same crew throughout the season, with any crewed Yacht there is the possibility of a Crew change in the lead up to the Charter Period. 6. Any tandem charter involving multiple yachts requires the guests that paid for a specific yacht and are on that yachts manifest to be the only guests on that yacht during meal services, while underway, and overnight sleeping. This is due to safety and maritime requirements. 7. Bahamas VAT Taxes & Permit Fees of 14% is NOT Included in the charter rate. That is an additional fee.

Crew Profile

Captain Grant Surtees

Captain Grant Surtees brings over seven years of professional yachting experience across the Caribbean, Bahamas, Mediterranean, and beyond. Holding both RYA Yachtmaster Offshore 200T (Sail) and IYT Master of Yachts 200T (Power) certifications, along with STCW and ENG1, he is equally adept in command of sailing and motor yachts. His career has taken him through diverse roles, from deckhand and mate on large motor yachts to captain on both luxury catamarans and motor yachts up to 100 feet, giving him a strong foundation in seamanship, safety, and hospitality.

Grant’s experience includes completing more than 20 charters while overseeing crew, maintenance, and financial planning. He has managed crew, guest service, marketing, and led full navigation and electrical system refittings before running charters in the Bahamas and BVI.

Known for his warm yet professional leadership style, Grant combines technical expertise with an approachable demeanor, creating a safe and welcoming onboard environment. His passion for the sea extends beyond charter operations to a love of watersports, fishing, and sailing, which he enjoys sharing with guests. With his proven track record, focus on safety, and commitment to guest satisfaction, Grant ensures every charter aboard Arctic Moon is seamless, enjoyable, and unforgettable.



Chef Danielle Lund

Chef Danielle Lund brings a dynamic blend of professional training and international yacht experience to her role aboard Arctic Moon. A graduate of Ashburton Chefs Academy with a Yacht Chef course, Ships Cook Certificate, and advanced Food & Hygiene certifications, she is well-prepared to deliver high-quality, safe, and creative cuisine at sea. Her passion for cooking is complemented by years of hands-on service experience, giving her a deep understanding of both galley and guest-facing operations.

Danielle’s career spans positions on some of the industry’s most notable yachts as stewardess, sous chef, and sole chef, honing skills in provisioning, menu planning, baking, and presentation while managing diverse guest preferences. Known for her creativity and adaptability, she thrives in delivering everything from refined multi-course meals to fresh, family-style dining.

Friendly, professional, and detail-oriented, Danielle creates an atmosphere where dining becomes a highlight of the charter experience. With additional skills in mixology, barista service, and hospitality, she adds value beyond the galley, ensuring seamless guest service throughout the trip. Her energy, versatility, and dedication to excellence make her an invaluable member of the Arctic Moon crew.



Mate Juan Groenewald

First Mate and Engineer Juan Groenewald brings a decade of maritime experience and a strong technical background to Arctic Moon. Born in South Africa, Juan has worked extensively in the Caribbean, developing expertise in vessel operations, engineering systems, and guest-focused service. Holding certifications in STCW, PADI Divemaster, freediving, and commercial diving, along with RYA Powerboat Level 2, he combines seamanship with specialized technical and diving skills.

Juan’s career includes serving as a lead marine technician and commercial diver in the BVI, where he was responsible for fleet maintenance across 25 yachts. His work covered mechanical, electrical, and plumbing systems, as well as underwater inspections, emergency repairs, and system upgrades. He has also worked as a first mate, a commercial diver, and a fisheries observer, giving him a broad base of operational knowledge both above and below the waterline.

Energetic and adventurous by nature, Juan thrives in active, team-oriented environments and excels in guest interaction. Whether assisting with watersports, maintaining engineering systems, or ensuring the deck is guest-ready, he brings a positive attitude and meticulous attention to detail. His technical expertise and love of the ocean make him a reliable and engaging presence aboard Arctic Moon, ensuring safe operations and unforgettable guest experiences.

Sample Menu

Chef Danielle's
Sample Menu

Breakfast

Fruit Platter

Chocolate Chip Pancakes

Scrambled Eggs

Vanilla Yogurt Pots

Toast

Fried Eggs & Bacon

Blueberry Granola Pots

Omelette (Mushroom, Onion, Ham, Cheese)

Overnight Oats with Berries

Sausage

Baked Eggs with Parmesan & Bacon

Yogurt Pots

Nutella & Strawberry Crepes

Blueberry Muffins

 

Lunch

Shrimp Tacos with Pineapple Salsa, Red Cabbage Slaw & Guacamole

Grilled Chicken with Peach & Goat Cheese Salad, Lime & Chili Vinaigrette

Thai Satay Chicken with Egg/Rice Noodles & Peanut Sauce

Poké Bowls (Fresh Veg & Rice)

Tuna Crudo

Tropical Salad

Lobster/Shrimp Rolls

Mexican Beef Tostadas & Burritos with Mexican Rice & Refried Beans

 

Dinner

Beef Ragu with Caesar Salad

Mahi-Mahi / Cod with Salsa Verde & Capers, Roasted Potato

Kung Pao Chicken Balls

Roasted Cod with Chorizo Crumb, Café de Paris Mash, Roasted Tomatoes & Lemon Spinach

Korean-Style Meatballs with Creamy Mash & Garlic Broccolini

 

Snacks

Hummus & Veg

Cheese Board

Whipped Feta & Mascarpone with Veg

Bruschetta

 

Desserts

Tiramisu

“Eton Mess”

Mango Chia Seed Pudding

Blueberry Cake Cups

Lime & Chili Sorbet

Short