Overview

⮞ Guests (6)

⮞ Length (60.00 Ft)

⮞ Type (Power)

⮞ Cabins (3)

⮞ King Beds (2)

⮞ Queen Beds (1)

⮞ Showers (3)

 

 

⮞ Air Conditioning (Full)

⮞ Smoking Area (sugar scoops only)

⮞ Generator (180kW)

⮞ Year Buillt (2024)

Accomodations

⮞

1x full beam master with king size bed and walk-in wardrobe. 1x VIP guest cabin with king size bed and huge en suite bathroom. 1x guest cabin with queen size bed and en-suite bathroom.
Crew is taking port aft bunk cabin.

Locations

⮞ Summer Port : Bahamas

⮞ Winter Port : Bahamas

Specification

Price Details

⮞

RATES ARE NOT INCLUDING THE 14% BAHAMIAN TAX/VAT and FUEL SURCHARGE, please inquire

GENERAL NOTES
MINIMUM NIGHTS : 4
For 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights.


*** BAHAMIAN TAXES ***
RATES ARE PLUS 14% TAX (4% Bahamian tax and 10% VAT. Not subject to commission.)


Please inquire for relocation fees to Abacos, Berry Islands, lower Exumas or Turks and caicos


HOLIDAY RATES:
2027 CHRISTMAS: Flat rate of $66,000 for 2-6 guests and a 7-night minimum. 
2027 NEW YEARS: Flat rate of $66,000 for 2-6 guests and a 7-night minimum. Must begin no sooner than Dec 27th.
 

Sample Menu

CHEF NIKA'S SAMPLE MENU

Please note that this fully customizable and will be adjusted to your dietary requirements and preferences. 

Breakfast:

Ricotta pancakes topped with raspberry jam, lemon & syrup

Shakshouka served with roasted potatoes 

Avocado smash on sourdough bread with chilli & mint oil, poached egg & feta

Eggs Benedict served on an English muffin with smoked salmon

Classic omelette with mushroom, cheese, ham or spinach filling

Lunch:

Pea Purée, prosciutto & broad beans trofie

Thai-inspired stir-fried curry prawns & cucumber relish

Salmorejo topped with Iberico ham & egg

Beef bourguignon with pickled shallot, served with rosti & crème fraîche 

Crispy egg salad with lardons, capers & pan-fried black pudding 

Appetizers:

Seared scallops with orange & tarragon sauce

Smashed tomato with coriander, garlic & chilli topped with shaved pecorino cheese & garlic breadcrumbs

Crab & cheese soufflé

Cream of mushroom & chestnut soup

Grilled mussels with coriander & coconut pesto served with Guinness bread

Dinner:

Slow-cooked pork shoulder in milk, dried chilli, lemon & sage served with kale & parmesan

Seared tuna steak with red onion & orange marmalade served with a snap pea salad

Buttered lobster spaghetti aglio e olio

Sticky glazed ribs & cheesy polenta served with mint & lime slaw

Blue cheese & mushroom risotto topped with toasted pistachio

Dessert:

Dulce de leche & pecan ice-cream with bee pollen

Rose water Crème Brûlée

Feta cheesecake with Kadayif pastry & honey

Passion fruit & mango mouse, pornstar martini style

Rosemary & vanilla custard