Overview

⮞ Guests (11)

⮞ Length (141.00 Ft)

⮞ Type (Power)

⮞ Cabins (5)

⮞ King Beds (2)

⮞ Queen Beds (2)

⮞ Showers (5)

⮞ Heads (5)

 

 

⮞ Air Conditioning (Full)

⮞ Smoking Area (Outside)

⮞ Generator (Yes)

⮞ Year Buillt (2012)

Accomodations

⮞ - Soft Goods Refit and Update - 2024
- New Sofas and Throw Pillows in Main Salon and Skylounge
- New Art Throughout
- New Exterior Cushions and Throw Pillows
- New Sun Shades
- New Tender
- New Waterslide
- New Cutlery, China and Glassware
- New Beach Towels
- New Table Linens
- New Galley
- New Fridge/ Freezers
- New Exterior Paint

Locations

⮞ Summer Port : Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)

⮞ Winter Port : Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)

⮞ Preffered Pickup : St. Thomas, USVI

Specification

Price Details

⮞ High season rates apply to Easter, Memorial Day, Independence Day, Labor Day, Thanksgiving and Christmas, unless otherwise noted. For less than a week please divide the weekly rate by 6 High Rate - $139,000/week + all other expenses Low Rate - $119,000/week + all other expenses - APA of 35% applies to all charters. - Crew gratuity is customarily 15% - 20%. Holiday Rates in the Virgin Islands $139k Christmas $149k New Years, and if booking 2 weeks, $139k each for full 2 weeks. Holiday rates in SXM $159K New Years, $149k Christmas, and if booking both, $149k each, for full 2 weeks, no repo fees from Virgins. One week minimum for Christmas 19-26th Ten day minimum for New Years starting 28th earliest Tax Status: Commercial yacht Please note that Hurricane Season is June - November and contracts during this time will require a Hurricane Addendum addressed by all parties. Summer Base Port: St. Thomas, USVI Summer Operating Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) Winter Base Port: St. Thomas, USVI Winter Operating Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) Location Details: Just Enough is based in St. Thomas at Yachthaven Grand, and is licensed to also charter in the British Virgin Islands. For the holiday season, Just Enough will waive the repo fee to Saint Martin for charters of one week or longer. This document is not contractual. All specifications are given in good faith and offered for informational purposes only. The publisher and company does not warrant or assume any legal liability or responsibility for the accuracy, completeness, or usefulness of any information and/or images displayed. Yacht inventory, specifications and charter prices are subject to change without prior notice.

Sample Menu

DAY 1

Breakfast

• Eggs Royale (spinach & smoked salmon) with hollandaise on toasted muffin
• Pastries
• Tropical fruit platter
• Granola & yoghurt
• Homemade fruit purée

Lunch

• Grilled lamb kofta
• Grilled halloumi salad
• Couscous salad with figs, almonds & sundried tomato relish
• Baked eggplant with tomato chutney filling

Dinner

• Confit duck phyllo money purse with fried leek, satay-infused salad & orange dressing
• Seared tuna steak on wasabi sweet potato purée, with edamame & miso-glazed carrots

Dessert

• Matcha coconut panna cotta with lavender syrup

DAY 2

Breakfast

• Leek & chive omelettes with tarragon chicken
• Muffins
• Tropical fruit smoothies
• Overnight chia & oat cups
• Fruits & berries

Lunch

• Linefish of the day pan-fried with caper butter
• Italian potato salad
• Broccoli & almond salad with parmesan croutons
• Rocket & bocconcini salad

Dinner

• Moroccan grilled prawns on arugula couscous with cilantro dressing
• Beef fillet rolled in dukkah with port wine sauce on cumin potatoes with grilled peppers & balsamic reduction

Dessert

• Dark chocolate & orange infused tarts with rose water cream

DAY 3

Breakfast

• Asparagus & Emmental cheese frittata with garlic aioli
• Quinoa & mango salad
• Tropical fruit platter
• Sundried tomato jam
• Ouma bread

Lunch

• Tomato-baked linefish with prawns
• Oven-roasted vegetables
• Artichoke, basil & goat’s cheese salad
• Confit-garlic–infused savoury rice

Dinner

• Baby marrow carpaccio with crispy basil, anchovy & feta
• Herbed rack of lamb with jus
• Mustard-infused mashed potatoes
• Sautéed green vegetables

Dessert

• Crème brûlée with raspberry-infused ice cream

DAY 4

Breakfast

• French toast with maple-glazed bacon
• Cheese platter
• Tropical fruits
• Stewed fruit yoghurt cups
• Avocado & heirloom tomato platter

Lunch

• Seafood platter
• Herbed new potato salad
• Spinach & feta stuffed butternut
• French salad
• Garlic & herb butter sauce

Dinner

• Prawn & kiwi fruit risotto
• Slow-cooked lamb shanks with pilaf rice
• Charred Brussels sprouts
• Oven-roasted vine tomatoes

Dessert

• Deconstructed lemon tart

DAY 5

Breakfast

• Rösti mushroom stack with crispy Parma ham
• Smoked salmon platter with dill sour cream
• Tropical fruit platter
• Candied ginger & blue cheese board
• Melba toast

Lunch

• Truffle aglio e olio pappardelle
• Cranberry & brie bake
• Parmesan & heirloom tomato salad
• Pear, blue cheese & walnut salad

Dinner

• Chilled beetroot & avocado soup
• Chicken fillet poached in duck fat with seared scallops & champagne velouté
• Mushroom polenta
• Smoked paprika corn purée
• Butter-grilled mange tout

Dessert

• Pears poached in white muscadel with honey-infused mascarpone

DAY 6

Breakfast

• Red shakshuka
• Toasted flatbreads
• Baba ghanoush
• Mint-infused Greek yoghurt
• Macerated fruits

Lunch

• Pulled lamb shoulder gyros with roasted eggplant
• Traditional Greek salad
• Tzatziki
• Hummus
• Pickled cucumber salad

Dinner

• Zucchini roulade with tuna tartare & cream cheese
• Surf & Turf: grilled lobster tails & beef fillet with herbed butter sauce
• Duck fat roasted potatoes
• Blackened asparagus

Dessert

• Pear & blueberry crumble with duck egg crème anglaise

DAY 7

Breakfast

• Poached salmon with poached eggs & caviar
• Pistachio, blueberry & yoghurt cups
• Tropical fruit platter
• Crumpets
• Cheese plate

Lunch

• Cajun linefish on fruit salsa with curry-infused sauce
• Lemon-infused pilaf rice
• Chopped house salad with nuts & fried tofu

Dinner

• Panko-crumbed pork neck on Asian slaw with sesame dressing
• Cured & seasoned grilled duck breast on stir-fried greens with ginger-garlic soy dressing
• Wasabi mash

Dessert

• Miso-infused sticky tart with green tea foam