Overview

⮞ Guests (9)

⮞ Length (114.00 Ft)

⮞ Type (Power)

⮞ Cabins (4)

⮞ Queen Beds (3)

⮞ Showers (4)

 

 

⮞ Air Conditioning (None)

⮞ Smoking Area (Outside only)

⮞ Generator (Yes)

⮞ Year Buillt (1943)

Accomodations

⮞ Sleeps 8-9 guests in 4 staterooms:

"DOLPHIN" PRINCIPAL STATEROOM - Main Deck:
Sleeps 3. QUEEN bed. Couch that becomes SINGLE bed. Five opening portholes. Door to the outside deck. Private ensuite bathroom with shower.

"EAGLE" VIP STATEROOM - Top Deck:
Sleeps 2. QUEEN bed. View windows. Private ensuite bathroom with bathtub/shower.

"BEAR" CABIN - Lower Deck:
Sleeps 4. QUEEN bed on one side. 2 SINGLE offset upper/lower beds on the other side. Private ensuite bathroom with shower.

"ORCA" CABIN - Lower Deck:
Sleeps 3. DOUBLE bed on one side. Drop down Pullman SINGLE bed on the other side. Two opening portholes. Private bathroom is across the hall, with shower.

All staterooms with DVD players on Flat Screen TV.

Main Salon dining seats 8.
Aft deck dining seats 9. This area can be fully enclosed.

Locations

⮞ Summer Port : Pacific NW, Canada - West Coast

⮞ Winter Port : Pacific NW, Canada - West Coast

Specification

Price Details

⮞

Desolation Sound:
 

June - July - August

8 guests in 4 cabins with 5 crew:
6 nights - USD $141,900 inclusive
5 nights - USD $118,250 inclusive
4 nights - USD $94,600 inclusive

9 guests in 4 cabins with 6 crew:
6 nights - USD $153,900 inclusive
5 nights - USD $130,250 inclusive
4 nights - USD $106,600 inclusive

 

Great Bear Rainforest:
 

September - October 

8 guests in 4 cabins with 5 crew:
5 nights - USD $149,100 inclusive

9 guests in 4 cabins with 6 crew:
5 nights - USD $161,100 inclusive

Crew Profile

5 crew with 8 guests
6 crew with 9 guests

Impeccable service and generosity are what best describes our crew, who endeavor to go above & beyond our guests’ wishes. Their knowledge of the coast, experience on the water and incredible personalities are great assets of the journey aboard Pacific Yellowfin. They are always keen on sharing travel anecdotes or out of the ordinary happenings, but they also know when to vanish and let guests relax, enjoy themselves and make the most of these magnificent landscapes.

Colin Griffinson
CAPTAIN 
Birthplace: Dublin, Ireland

Our resident storyteller and charismatic Captain holds a deep affection for wooden vessels, the open ocean, and the unique experiences he has come to be privy to when immersing himself in a combination of the two. An explorer at heart, with over five decades of sailing expertise, he’s available to impart seafaring wisdom, share insightful stories, and instigate a laugh or two from adults and children alike. 

CHEF
CHIEF DECKHAND / WILDERNESS GUIDE
STEWARDESS or STEWARD
ENGINEER

 

Sample Menu

BREAKFAST

• Cinnamon raisin french toast, caramelized bananas and bourbon maple syrup
• Traditional breakfast, eggs, sausage, bacon, ham, sliced heirloom tomato toast
• Poached eggs, crisp english muffin, ham and mornay sauce
• Baked goods, cereals and homemade granola, fresh fruit and yoghurt
• Pancakes, strawberries, raspberries, blueberries, whipped cream and maple syrup
• Mushroom, onion, peppers and cheddar cheese omelet, home fries
• All breakfasts are served with juice, coffee, tea and milk

LUNCH

• Salmon sashimi, barbecue eel, spot prawns served on seasoned rice, cured daikon, sesame seeds, green onions, braised lotus root and water lily bulb, shredded nori
• Confit of duck, mixed greens, sliced pear, cranberries, walnuts, apple and rosemary vinaigrette
• Manilla clams, handmade linguine, white wine cream sauce, soft herbs, garlic baguette
• Barbecue pulled pork sandwich, cabbage and carrot slaw, french fries
• Saffron bouillabaisse, salmon, prawns, clams, mussels, german butter potato, tomatoes and green beans, warm focaccia bread
• Veal scallopini, sauteed wild and cultivated mushrooms, marsala sauce, potato roesti
• Seared salmon, warm fingerling potato salad, mixed greens shallot vinaigrette

DINNER

• Warm goats cheese and potato terrine, assorted heirloom tomatoes, arugula, bacon vinaigrette
• Seared scallops, chick pea puree, curried zucchini, thai vinaigrette
• Salmon tartar, garlic crostini, soft quail eggs, fried capers, red onion creme fraiche
• Sauteed prawns, mixed greens, mango, tomato chips, jalapeno and asian style vinaigrette
• Albacore tuna, cucumber carpaccio, micro greens, sesame soy vinaigrette
• Pan seared Halibut cheeks, pea tortellini, morel mushrooms, brown butter and chive sauce
• Fried panko breaded local oysters, lemon beurre blanc, soft herbs and tomato concasse
• Alaskan Black Cod, potato gnocchi, assorted seasonal vegetables glazed in truffle butter
• Beef duo, Tenderloin and short ribs, bok choy, dashi braised zucchini, ginger and lime infused beef jus
• Red wine and thyme marinated Cornish game hen, seared breast, roasted bacon wrapped leg, potato puree, glazed carrots and beans
• Rare seared Ahi tuna, grilled asparagus, peppers and eggplant, braised fennel in a spiced tomato sauce
• Fresh caught Dungeness crab, lemon and mascarpone risotto, drawn butter, seasonal vegetables
• Vancouver Island Ling Cod, mussels and clams, leek and Yukon gold potato chowder
• Venison loin, sauteed chantrelles, peaches and cream corn, fondant potato, red wine jus

DESSERTS

• Tahitian Vanilla creme brulee
• Chocolate lava cake, vanilla ice cream and brandied cherries
• Parfait of berries dressed with cassis, layers of crushed meringue, whipped cream
• Ice cream filled crepes, roasted donut peaches, plums, apricots, nectarines, honey sabayon
• New York style cheesecake, amaretto poached peaches and slivered almonds