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Yacht Charter BLUE STAR from $19,000 USD Weekly

63ft 0in (19.2m) Sail • Sleeps 6 Guests • 3 Cabins • 2 Crew

BLUE STAR Main Shot

Specs Features Diving Crew Profile Menu Photos Testimonials Similar Yachts Inquire NEW Charter Search »

YACHT INTRODUCTION

Sailing Yacht Blue Star is the perfect combination of performance and ultimate luxury in a sailing yacht.

She offers a spacious cockpit to enjoy the view while sailing and socializing, easy transom step down access to the ocean for water sports and when the sun goes down her spacious fore deck is just perfect for star gazing.  Inside BLUE STAR has an elegant but comfortable salon, spacious guest staterooms and heads with everything delightful coming from her fully outfitted modern galley.

As a personable and charter experienced Captain & Cook Mate Team, Greg and Michelle will see that your time aboard is everything you imagined from a personalized crewed charter yacht vacation and much more, making memories to last a lifetime. 

SPECIFICATIONS

Length 63ft 0in (19.2m)
Beam 18ft 1in (5.5m)
Draft 7ft 3in (2.2m)
Sleeps 6 Guests
Cabins 3
Crew Captain Don Fung Fook & Chef
Year Built 2014 / Refit 2017
Cruising Speed 8kts
Max Speed 10kts
Stabilisers None
Engines 1x Yanmar BY260 at 260hp
Builder Hylas
Designer Not know
Flag Jamaica
VAT Registered No
US Duty Paid Yes

APPROXIMATE WEEKLY RATE

High  USD $28,300 | Low  USD $19,000

FEATURES & AMENITIES

Bluray library, Bluray player master cabin, Bluray player saloon, CD library, DVD library, DVD player master cabin, DVD player saloon, Indoor audio system, iPod dock, Local TV, Outdoor audio system, Printer, Satellite radio, Satellite TV, Streaming online media, TV all cabins, TV master cabin, TV saloon, 14ft / 4.30m 40hp AB, Assorted water toys, BBQ, Coffee machine, Deck shower, Ice maker, Sun loungers

ACCOMMODATIONS

Sleeps 6 In 3 Cabins

Three (3) Guest Cabins sleeping a Total of 6 Guests

1 Queen Guest Cabin Forward - TV, Bose Stereo, Niles Speakers

1 Double Guest Cabin Port - TV, Bose Stereo, Niles Speakers

1 King Guest Cabin Aft (Master) - Samsung 40" TV, Bose Stereo Speakers, Blu-Ray Player

DIVING EQUIPMENT

Not Insured, Diving by arrangement, Diving if accompanied, Snorkelling gear, 1 Compressor, 3 Regulators

YACHT CREW

Captain: Don Fung Fook

Don hails from New Amsterdam, Guyana, a town on the eastern bank of the Berbice River, just four miles upriver from the Atlantic Ocean. He grew up on the water, working and playing with his two sisters, brother and Dad on their 40-foot motorboat. Boating is in his blood. As a teenager Don moved to British Virgin Islands and landed a job with a company in public relations. However, he had a seafarer’s heart. When he was offered the opportunity to work on a superyacht he didn’t think twice, and he has been a happy mariner ever since.

Don has sailed extensively throughout the Caribbean. He holds 200-ton Yachtmaster certification and 100 BVI ton Local Yachtmaster. His favorite yachting destinations are the British Virgin Islands for the phenomenal island hopping, Bequia and St. Lucia, Grenadines, for the beauty, serenity, great winds and amazing marine life. Don also loves sailing the East Coast of the US, with which he is intimately familiar having worked as an Engineer on a yacht in the region.

Charter guests on S/Y BLUE STAR describe Don as easy going, fun, patient and reliable. He enjoys sharing his knowledge of the Caribbean and knows how to customize a charter itinerary per guest preferences. He lives by the credo, “live every day to the fullest”, which is why his goal is to make every day on charter extraordinary.

Chef: Roma Stopforth (56)

CHEF ROMA STOPFORTH

Roma is South African, from the east coast in a place called Kwa Zulu Natal, translated - "the Kingdom of the Zulu!

Cooking has always been a great passion and something she loves. She has owned her own restaurants in South Africa for many years, created and designed menus for family restaurants and fine dining restaurants and for opening Tapas restaurants as well.

She took a leap of faith and desire to travel 7 years ago and moved to the beautiful Caribbean to explore new experiences and of course to chef on charter yachts, which she has found very fulfilling. She loves that she is able to design food especially for her guests on board. Her years of experience has given her the training and ability to cook almost any style of food requested and always interpret them to incorporate them into local fresh offerings. As she spent more time traveling the Caribbean she learned much of the beauty in the islands is beneath the water, so she completed her PADI dive masters a few years ago and is a frequent diver. Traveling and meeting new people is a very important part of her life in yachting and being a charter chef allows her to combine all these things and be grateful and fully enjoy the lifestyle she has chosen..

Roma loves to entertain and has a wonderful sense of humor she combines with a strong work ethic, always looking to give her guests a vacation to remember and share their rich experience of being on a BLUE STAR sailing yacht charter with her.

YACHT MENU

BLUE STAR SAMPLE MENU

Breakfast

All Breakfasts are served with tea/coffee/juice, aselection of cereals and yoghurts, fresh fruit/smoothies

Eggs Benedict – Lightly toasted English muffin toppedwith Canadian bacon, gently poached eggs and home made Hollandaise sauce.

Freshly baked croissants – served with smoked salmon,cream cheese, chives and capers and a selection of jams and preserves.

Mini Fritatas – Parma ham, swiss cheese and potatobake

French toast – served with maple rum syrup and aselection of muffins, spinach & feta, asparagus & cheese, bacon &mozorella

Full English breakfast – Eggs to order, bacon, hashbrowns, tomato, baked beans, tomato, toast, jams and preserves.

Lunch

Linguini Lobster – Linguini pasta topped with Lobstersautéed in herb butter with shallots, fresh cream and garlic, served with aseasonal, crispy green salad.

Vietnamese Spring Rolls – a variety of shrimp andchicken spring rolls served with a pineapple and chilli salsa and freshly bakedFrench loaf.

Baby Back Pork Ribs – Succulent and falling off thebone, barbecued to a turn, baby back ribs served with garlic bruschetta andcaprese salad.

Caribbean Chicken Salad – served on a bed of lettuce,with hot, cheesy, garlic toasties.

Smoked Salmon and Asparagus Quiche and or TraditionalQuiche Lorraine – served with watermelon, arugala, black olive, feta and freshmint salad.

Appetizers

Baked Brie With Balsamic Reduction and CherryTomatoes– Brie baked with cherry tomatoes in balsamic reduction served withsliced apple, caramelized nuts, preserved figs and various crackers.

Crab Tartlets – Crab morne baked in phyllo pastryserved on a bed of arugala.

Shrimp Cocktails – Plump shrimp smothered in a creamyblue cheese, cream and brandy sauce, served on crisp iceberg lettuce.

Mezze Platter – Platter of Tzaziki, Skordalia,Taramasalata served with grilled, stuffed aubergine with feta, marinatedmushrooms, Parma Ham, Mozorella and a variety of crackers.

Chicken Satay – Mini chicken kebabs served with asweet thai peanut, apricot and chilli dipping sauce.

Dinner

Grilled Canadian Salmon – Served on a potato rosti –drizzled with a bur blanc caper sauce, garnished with fresh asparagus andcaviar.

Pan Seared Duck Breast – Served with red wine sherrysauce with potato rissoles and seasonal vegetables.

Barbecued Beef Tenderloin – Served with a brandy andgreen peppercorn sauce, new  potatoes,roasted butternut and almond green beans.

Rack of Lamb – Roasted with a crust of rosemary, mint andgarlic served with roasted garlic creamed potatoes and Mediterraneanvegetables.

Lobster Thermidor – Traditional lobster thermidor servedwith fresh cream, white wine, spring onions, topped with cheese au gratin.

Desserts

Pavlova - Light, fluffy meringue base topped with fresh cream, passion fruit, kiwifruit, nectarines and strawberries.

Apple Strudel – Apples sautéed with cinnamon, butter,raisins and amaretto, wrapped in phyllo pastry and baked, dusted withconfectioners sugar, served with clotted cream.

Crepe Lorraine – Frilly crepes filled with vanillabean ice cream, saturated with orange, grand mariner sauce and flambed on thetable.

Chocolate Fondue – Lindt chocolate infused with Contreausauce, served with strawberries, marshmallows, biscotti and mandarine fordipping.

Death By Chocolate Cheesecake – No description needed!


YACHT TESTIMONIALS

BLUE STAR is gorgeous and thank you very much for  your invitation. Lunch was  absolutely delicious and the crew utterly charming.  They are a very good team.  Don is a Philosopher and a good storyteller as well.  There is a happy atmosphere aboard!  I look forward to offering her to clients both for New England and the Caribbean.

All the Best,

Sylvia Weston, Nicholson Yacht Charters, Inc.

YACHT PHOTOS

BLUE STAR :: Main Salon

Main Salon

BLUE STAR :: 40hp hard bottom AB Tender

40hp hard bottom AB Tender

BLUE STAR :: Companion way, Galley & Main Salon

Companion way, Galley & Main Salon

BLUE STAR ::

Master Cabin Aft

Master Cabin Aft

Port side under sail

Port side under sail

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GREAT ADVENTURE
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Indian Ocean North America Northern Europe Other Areas South East Asia West Mediterranean


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Dimensions, weight, performance and capacities where shown are approximate. Speeds, weight and other performance estimates, if shown or discussed, are estimates only and are not guaranteed. Photos may show optional equipment. Optional equipment may be shown. Specifications and equipment are subject to change without notification. Please consult your Westport sales representative for complete details.

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