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Operating in Caribbean, North America, Bahamas
YACHT INTRODUCTION
We are excited about this boat, and even more excited about the team Captain Josh has put together to serve you and your guests on your dream vacation aboard CARBON COPY where you will be treated royally. A full beam master suite, two guest suites are amid ship while a private VIP suite forward has its own separate entrance. The polished walnut interior combine with the outstanding interior décor will make everyone aboard feel special. Set up for skiing, tubing, diving, and of course jet skis.Highlights:
Stunning custom interior by Yacht Interiors by Shelley
Modern Interior Furnishings
High Gloss Walnut with detailed inlays
Country Kitchen
7’2” ceiling height
Clever Storage
Fabulous electronics and entertainment package
Oversized windows and extra-large portholes fill all decks with natural light and fabulous views of exotic cruise destinations
On Deck Jacuzzi
Crew Cabins located Aft
Powered by dependable CAT C-32 1700 hp engines to cruise at 18 knots
Samaple Itinerary for a Bahamas Charter:
• Day 1 - After arriving in Nassau, you will embark Carbon Copy at the world famous Hurricane Hole Marina. Slow down to “island time” with a glass of champagne as you explore the vessel and settle in. Venture out to the surrounding area and find shops and restaurants sure to entertain. Enjoy an intimate dinner aboard and let our five star chef take your palate to other worlds.
• Day 2 - Start with breakfast dockside as we prepare to depart for beautiful Highbourne Cay. Fishing is one of the island’s best features as you will see while you reel in Mahi Mahi aboard a local charter boat. Numerous snorkeling spots can be explored as well as a picturesque beach next to the marina. Dine on board or head to the island’s only restaurant for elegantly prepared local fare.
• Day 3 - Departing Highbourne Cay early, we will head south to the Exuma Land and Sea Park. Easily classified as one of the most beautiful and tranquil places in the Bahamas, Warderick Wells offers unsurpassed snorkeling and water activities. Tender in to the beach and marvel at a 45 foot whale skeleton or head to the ranger station for an educational experience. Al fresco dining is best here so you can enjoy the nature and peacefulness of Warderick Wells.
• Day 4,5 - Heading south 20 miles will take us to Staniel Cay and Big Major’s spot. We will spend 2 days here in order to take in all the area has to offer. Start with a swim into the Thunderball Grotto, a fantastic natural cave with breath taking views. Head to the beach at Big Major’s Spot and feed swimming pigs that will gladly accept any scraps of food you may have. Exploring the island by golf cart is the best way take in the laid back island culture. Casual dining and local fare is offered at the marina’s restaurant or perhaps you’ll prefer a private dinner on board.
• Day 6 - As we head north 11 miles, we will come to Compass Cay. This tiny marina is known for its docile Nurse sharks which love to be pet by willing thrill seekers. Bonefishing is popular here because of the unusually shallow surrounding waters. Kayak through the mangroves quietly enough and hopefully you’ll catch a glimpse of one of the friendly sea turtles. For dinner, Tucker, the marina owner will gladly make you one of the best hamburgers around, or if elegance is your preference you may choose to dine on board.
• Day 7 - Departing Compass Cay early, we will head northwest 4 hours to the amazing Atlantis Resort and Marina. Exploring the incredible property in its entirety would take more than a week, but the water park and aquarium should not be missed. Spend the day (and night!) swimming, lounging, gambling, eating, shopping, dancing or doing anything your heart desires. Atlantis also offers world class shopping and dining. Enjoy breakfast onboard and take turns telling stories of the adventures Atlantis had to offer. Disembarkation is inevitable on this day, but photos, stories, and unforgettable memories will leave a long lasting impression of your time in the Bahamas on M/Y CARBON.
SPECIFICATIONS
Beam 21ft 0in (6.4m)
Draft 5ft 7in (1.7m)
Sleeps 8 Guests
Cabins 4
Crew Captain Josh Claassen, Chef and 2 crew
Cruising Speed 18kts
Max Speed 22kts
Stabilisers Stabilisers
Engines CAT C-32 1700 hp engines
Designer Yacht Interiors by Shelley
Flag Not know
VAT Registered No
US Duty Paid Yes
APPROXIMATE WEEKLY RATE
FEATURES & AMENITIES
Bluray player saloon, DVD player saloon, Indoor audio system, Local TV, 14ft / 4.50m 70hp RIB, Kayaks multiple, Tube - towable, Water skis - adult, Wave runner (sitdown), BBQ, Deck shower, Jacuzzi on deck, Swim platform
ACCOMMODATIONS
Sleeps 8 In 4 Cabins
CARBON COPY can accommodate 8 guests in 4 cabins. The Master cabin has a king size bed, shower and toilet. A Starboard Guest cabin has a twin bed, shower and toilet. A Port Guest cabin has a queen size bed (that can convert to a queen bed), shower and toilet. A Forward VIP cabin has a king size bed, shower and toilet. CARBON COPY is fully air conditioned through out. Crew has a separate heads and shower.
DIVING EQUIPMENT
Not Insured, Diving by arrangement, Snorkelling gear
YACHT CREW
Captain Josh grew up in California. His first stint as a professional mariner was aboard a gaff rigged top-sail ketch that sailed up and down the coast. His duties included being a top man, a bowman a coxswain and a maritime educator to both school children and adults. After his adventures before the mast he moved to Florida and has been working aboard private and charter yachts for the the past 15 years. In his maritime career he has earned his Coast Guard Captains Ticket and has traveled to many beautiful places. He has had the pleasure of working on many amazing vessels and meeting many truly great people. He looks forward in welcoming you aboard Motor Yacht Carbon Copy for an enjoyable and memorable time!
Hailing from Long Island’s east end, Michael Knab brings us his life experience of growing up on the water. As a child he was raised sailing, snorkeling, and fishing, in his home town of Sag Harbor. As a youth Michael was trained to be an ocean lifeguard in the summers while also participating in his high school swimming and sailing teams in the during school seasons. He continued to nurture his passion for the water, eventually working for local surf and fishing camps and yacht clubs. He is excited to share his love for the water and explore new locations with guests.
Having spent childhood summers on the beaches of Southern California, Mel’s love for the ocean has recently driven her career choices. Four years ago, she moved to land locked Vermont to work as a nanny. Although she enjoyed her life in Vermont, she yearned to be back on the water. Before moving to Florida, Mel worked as a deckhand for a small ship cruising company on the Mississippi River. She enjoys making people smile, dancing, and traveling.
Chef Bryan Matthews grew up in Hackettstown, New Jersey and started his yachting career after spending four years in the United States Navy. Working his way from Deckhand to Mate he eventually realized his goal of becoming a Captain and now holds a 200 ton US Coast Guard license. His lifelong passion for cooking was cultivated further by watching and assisting, where he could, the many yacht Chefs he has worked with. His career in the Culinary Arts was fostered at the Art Institute of Fort Lauderdale in their Bachelors program. Chef Bryan began working as a line cook at L’Hermitage and The Chefs Palate. Moving up the kitchen ranks it was a natural transition to cook on private yachts where his passions for cooking and life at sea could unite. Bryan has cooked on yachts on the Eastern Seaboard, the Caribbean, Mexico and Alaska. His passion for what he does shows in his dishes and meals served to guests.
YACHT MENU
Breakfast
Eggs ala Carte, Fruit Tray, Banana muffins, Pancakes with whipped cream and berries, Bacon and Sausage.
Lunch
Thai shrimp salad with rice noodles
Coconut ice cream and plantain chips
Hors D’oeuvres
Phyllo dough with salmon mousse and tzatziki
Baked figs stuffed with blue cheese wrapped in prosciutto topped with balsamic glaze
Dinner
Starter- beet salad tri-colored beets golden, purple and pink with arugula topped with goat cheese and balsamic vinaigrette
Entrée- pan seared duck breast with a parsnip puree and baby carrots
Dessert- chocolate lava cake with vanilla ice cream
Breakfast
Eggs ala carte, fruit tray, blueberry muffins, waffles with butter pecan syrup, bacon and sausage.
Lunch
Chicken Caesar salad
Mediterranean pasta salad with grilled chicken
Lemon sorbet
Hors D’oeuvres
Bruschetta vine ripened tomatoes with red onion and basil on a crustini
Meat and cheese tray
Dinner
Starter-Caprese salad with basil infused olive oil
Entrée-veal parm with capellini pasta and red sauce
Dessert- crème brulee with Madagascar vanilla and fresh berries
Breakfast
Eggs ala carte, fruit tray, raspberry scones, salmon eggs benedict with chipotle hollandaise, bacon and sausage
Lunch
Gourmet hamburgers with choice of cheese and toppings on a Kaiser roll
Sweet potato fries with a cinnamon honey dipping sauce
Fresh market salad
Apple crisp
Hors D’oeuvres
Butter poached lobster purses with truffle oil
Duck pate on crustini with caramelized onion
Dinner
Starter-Pumpkin salad with baby spinach and goat cheese
Entrée-Grilled Ribeye steak with roasted vegetable risotto
Dessert- key lime tart with meringue and ginger beer ice cream
Breakfast
Eggs ala carte, fruit tray, cinnamon rolls, crepe suzette, bacon or sausage
Lunch
Rice pilaf with grilled mahi-mahi with a mango salsa
Mixed green salad
Caramelized bananas with Chantilly crème and twill crisps
Hors D’oeuvres
Grilled beef tenderloin on crustini with olive tapenade
Mini crab cakes with chipotle aioli
Dinner
Starter-micro green salad with grilled shrimp and citrus vinaigrette
Entrée-pistachio crusted pork loin with roasted cauliflower puree and Brussels sprouts
Dessert-fruit parfait with sabayon sauce
Breakfast
Eggs ala carte, fruit tray, pear and walnut muffins, pancakes, bacon or sausage
Lunch
Tex-Mex Buffet refried beans, rice, grilled grouper, marinated skirt steak and grilled chicken
Tortilla shells and taco shells
Almond flan
Hors D’oeuvres
Bacon wrapped scallops
Crab stuffed mushrooms
Dinner
Starter-lobster bisque
Entrée-pan seared sea bass with a spicy polenta cake sautéed bok choy and lemon bur blanc
Dessert-crème caramel
Breakfast
Eggs ala carte, fruit tray, cranberry white chocolate muffins, waffles, bacon or sausage
Lunch
Missouri style BBQ pork ribs, coleslaw, potato salad, corn on the cob
Garden salad and garlic bread
Cherry tarts with vanilla whipped cream
Hors D’oeuvres
Baked brie with raspberry compote
Vegetable spring rolls
Dinner
Starter-spinach salad with strawberries and goat cheese
Entrée-Grilled rack of lamb with roasted potatoes and mint peas
Dessert- chocolate mousse with strawberry cream
Breakfast
Eggs ala carte, fruit tray, chocolate chip muffins, pancakes, sausage or bacon
Lunch
Mojo marinated skirt steak Panini with black beans and rice fried plantains
Tres leches cake.
Dinner
Starter-Tuna tartar with grilled pineapple seaweed salad and fried wontons
Entrée-Steak Au Poivre with garlic herb mashed potatoes and grilled asparagus
Pineapple mousse cake
YACHT LAYOUT
VIDEO
YACHT PHOTOS
Aft Deck
Salon
Salon Bar
Interior
Pilothouse
Master Stateroom
Master Bathroom
Guest Stateroom
Flybridge
Flybridge and Jacuzzi
Water Toys
Aft Deck Detail
Salon
Dining
Galley
Stateroom foyer
Master Stateroom
VIP Stateroom
Twin Guest Stateroom
Flybridge Helm
Captain's Cabin
