Overview

⮞ Guests (10)

⮞ Length (124.00 Ft)

⮞ Type (Power)

⮞ Cabins (5)

⮞ King Beds (1)

⮞ Queen Beds (3)

⮞ Showers (5)

⮞ Heads (7)

 

 

⮞ Air Conditioning (Full)

⮞ Generator (yes)

⮞ Year Buillt (1999)

Accomodations

⮞ SEAQUEST welcomes up to 10 guests in five generously sized staterooms designed for comfort and luxury. The on-deck master suite features a king bed and a full-beam His and Hers bath, complete with elegant marble finishes, a spacious shower, and a relaxing Jacuzzi tub.

Below deck, four well-appointed guest staterooms provide flexible accommodations, including two VIP queen staterooms aft to port and starboard. Forward is an additional queen stateroom, along with a twin stateroom. All guest accommodations offer private en-suite baths, ensuring a refined and comfortable experience throughout.

SeaQuest benefitted from an extensive refit in late 2021, with over $1M invested in comprehensive interior, exterior, and mechanical upgrades.

Locations

⮞ Summer Port : Caribbean Virgin Islands (US/BVI), Bahamas, Caribbean Leewards, Caribbean Windwards, USA - New England, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)

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

⮞ Preffered Pickup : St. Thomas

Specification

Price Details

⮞ High Rate applies only to Xmas and New Year's Preferred 7-night Xmas Dates: December 19-26 Preferred 7-night New Year's Dates: December 28 - January 4 10-nights over either/both Xmas/New Year @ low rate/7 x 10 nights Low Rate for all other weeks of the year.

Crew Profile

Captain Francisco d Paiva
Captain Francisco is from Free State, South Africa. He is a leader with extensive experience commanding yachts such as M/Y Calliope (108 ft), M/Y Island Cowboy (118 ft), M/Y Claire (105 ft), and M/Y Galilee (106 ft) with cruising experience on the East-& West Coast USA, Bahamas, Caribbean and Baja Mexico. With a proven track record of delivering exceptional charter experiences, he is known for his professionalism, attention to detail, and ability to create memorable journeys for guests as he enjoys taking guests on excursions; he is an avid diver, loves being in the water and he has a big love for motorcycles. Francisco is a hands-on captain who thrives on crafting personalized itineraries, ensuring smooth sailing, and maintaining a cohesive, guest-forward crew. Whether navigating the turquoise waters of the Bahamas or providing unforgettable water-sports adventures, his commitment to guest satisfaction is unmatched. With a background as a paramedic and rescue diver, Francisco prioritizes safety while ensuring fun and excitement onboard as well as keeping the vessel in perfect maintenance with his engineering knowledge and experience. His approachable demeanor, dynamic leadership, and passion for the sea make him the perfect choice for luxury charters seeking extraordinary experiences.


Mate Leonel Acuna
Leonel is from Mazatlán, Mexico, and holds a 200-ton Captain’s License. He is married to a nurse and they have a 13 year old son. Prior to yachting he went to military school in Tampico, Tamaulipas in Mexico for 5 years where he also gained engineering knowledge. Leonel and Captain Franky previously worked together onboard motor yacht Calliope, conducting charter operations in the Bahamas as well as private trips throughout Florida. Leonel has experience working aboard yachts in the Caribbean cruising extensively in Puerto Rico, Dominion Republic, St. Marten, St. Barth, Anguila, Curacao, BVI’s, Bonaire, including East Coast Florida, Bahamas and the Mediterranean. He was a seasonal Captain on a 25m cruising the South- of Spain and France, Monaco, Corsega, Serdenia, North-East of Sicily and Bicerte Tunnisia. He has some diving and fishing experience and he also enjoys to snorkel. He is Captain Franky’s right hand during navigational watch keeping and he has extensive tender driving experience. Nonetheless, Leonel makes mouth watering ceviche and enjoys making cocktails as well. Leonel strongly believes in teamwork as the key to delivering exceptional guest experiences. In his free time, he enjoys running, swimming, and working out.


Chief Stewardess Simoné Nel
Simoné (sim-oh-nay) is from South Africa and obtained a bachelors degree in human life sciences and psychology at Stellenbosch University. She is a highly skilled and experienced chief stewardess, specializing in providing exceptional service aboard luxury charter yachts. She developed a passion for hospitality and gained extensive experience working for an events company in Stellenbosch as a Maitre’d. She has worked aboard prestigious yachts such as M/Y Calliope (108 ft), M/Y Island Cowboy (118 ft), M/Y Claire (105 ft), and M/Y Galilee (106 ft) with cruising experience on the East-& West Coast USA, Bahamas, Caribbean and Baja Mexico; ensuring each guest enjoys an unforgettable charter experience and enjoys making signature cocktails. Simoné excels in creating tailor-made guest experiences, from elegant themed dinners and cocktail parties to special celebrations such as surprise birthdays, engagements, and weddings. Her ability to transform any event into a memorable occasion is unmatched. She believes in team-work and helps on deck with crane operations and anchoring. She is caring and ensures that both guest and crew are happy. With a reputation for attention to detail, a positive attitude, strong leadership qualities, Simoné maintains an exceptional standard of service and her ultimate goal is to add memories to your life.

Stewardess-- info coming soon!


Deckhand Wian van Schalkwyk
Wian is a South African Deckhand who recently joined the yachting industry and brings a positive attitude and strong work ethic to the deck team. He previously had the opportunity to work with Captain Franky on another yacht and has since gained hands on experience across various vessels. While continuing to build his yachting experience, Wian has been involved in maintenance duties, detailed cleaning, and learning the correct techniques and products required to keep the yacht in pristine condition. He is always willing to step in where needed and approaches each task with enthusiasm and a desire to learn. Prior to yachting, Wian played hockey and served as an assistant coach for an under-14 team, demonstrating leadership and teamwork skills. He enjoys snorkeling, e-foiling as well as fishing and would ensure that you have the perfect equipment for your excursions. Wian has a keen eye to capture a moment on his GoPro or drone. In his spare time, he enjoys working out, playing golf and explore new destinations on his skateboard. He looks forward to traveling to new destinations while continuing to grow and gain experience within the yachting industry.


Chef Tanya Rosenberg
Chef Tanya Rosenberg began her yachting career in 2010 in Bar Harbor, Maine, working freelance onboard yachts. Since then, she has enjoyed a diverse career across sailing yachts, catamarans, and motor yachts, gaining extensive experience in a wide range of cruising grounds. Tanya has traveled and cooked throughout the USA, the Bahamas, Turkey, Mexico, the Caribbean, and Croatia, drawing inspiration from global cuisines and fresh, local ingredients. She has a passion for creating a wide variety of dishes and takes great pride in accommodating all dietary requirements, including vegan and gluten-free diets, food allergies, and specific guest preferences and her pastries are remarkable. In addition to her culinary expertise, Tanya is a certified PADI Open Water Diver and a qualified Yoga Instructor. She holds professional culinary certifications and is always willing to assist in any capacity onboard, making her a flexible and valuable member of the crew. Chef Tanya looks forward to delivering memorable dining experiences tailored to each guest’s tastes while contributing to a positive and well-rounded onboard atmosphere.

Sample Menu

Chef Jaimey’s Sample Menu

 

BREAKFAST

 

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

 

LUNCH

 

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

 

APPETIZER (SUN DOWNERS!)

 

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

 

 

STARTERS

 

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 

 

DINNER

 

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

 

 

DESSERT

 

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