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Yacht Charter COOL BREEZE from $22,000 USD Weekly

65ft 0in (19.8m) Power • Sleeps 7 Guests • 3 Cabins • 2 Crew

COOL BREEZE Main Shot

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SPECIFICATIONS

Length 65ft 0in (19.8m)
Beam 21ft 0in (6.4m)
Draft 4ft 11in (1.5m)
Sleeps 7 Guests
Cabins 3
Crew Captain John Cramer & Chef
Year Built 1995 / Refit 2018
Cruising Speed 14kts
Max Speed 20kts
Stabilisers None
Engines 2x Detroit Diesel
Builder Johnson Yachts
Designer Not know
Flag Not know
VAT Registered No
US Duty Paid No

APPROXIMATE WEEKLY RATE

High  USD $40,000 | Low  USD $22,000

FEATURES & AMENITIES

Indoor audio system, iPod dock, TV saloon, Wi-Fi, 13ft / 4.00m 50hp AB, Beach games, Floating Mats, Kayaks multiple, Paddleboards multiple, Tube - towable, BBQ, Deck shower, Fishing gear - light, Kosher, Special diets, Swim platform

ACCOMMODATIONS

Sleeps 7 In 3 Cabins

DIVING EQUIPMENT

Not Insured, Snorkelling gear, 7 Tanks, 7 BCs, 7 Regulators, Master

YACHT MENU

M/Y Cool Breeze Sample Menu

~Chef is happy to accommodate food preferences, allergies, intolerances, or children's food.~

 

Day 1

Breakfast

Souffle Omelette. Filled with sweet pea mascarpone. With seasonal fruit salad dressed with local honey and mint. Warm buttermilk biscuit and preserves.

Lunch

Ahi Tostones. Fried plantain coins topped with seared ahi tuna, jerk-seasoned red cabbage slaw, and a chipotle lime crema.

Canapé

Charcuterie. Assorted meats, cheeses, crudite and homemade pickled veggies. 

Dinner

Seared Scallops. Served atop forbidden rice, curried pea puree, with sun-dried tomato chutney.

Dessert

Coconut Flan. Dressed with hibiscus syrup.

Day 2

Breakfast

Baked Ricotta. Homemade ricotta baked with honey and lemon. Topped with orange blossom cherry compote and sliced almonds. With toasted ciabatta and prosciutto.

Lunch

Tamarind-Orange Chicken. Over crisp romaine with shaved fennel, parmesan, and segmented oranges. Tossed in rice wine vinaigrette.

Canapé

Chorizo Empanadas. Mini pastries filled with cured pork, dried apricot, and savory olives. Drizzled with herby recaito crema.

Dinner

Burst Tomato and Snapper. Herb roasted whitefish over wilted spinach and pecorino brown rice. Smothered in a rich burst-tomato sauce.

Dessert

Cool Crepes Suzette. Fresh crepes with vanilla bean ice cream. Drizzled with Gran Marnier orange syrup. 

Day 3

Breakfast

Crucian French Toast. The classic breakfast recipe with a splash of local dark rum. Stuffed with coffee cream cheese and topped with fresh fruit.

Lunch

Crab Cakes. Stacked atop citrus quinoa in a cucumber gazpacho. With a dollop of horseradish sour cream and a lime wedge.

Canapé

Grilled Watermelon Wedges. Dressed with prosciutto, feta, fresh basil, pickled onions, balsamic reduction, and a splash of chili-infused olive oil.

Dinner

Herbed Lamb Chops. Beside homemade potato gnocchi, tossed "primavera" with asparagus tips, cherry tomato, and shaved parmesan.

Dessert

Meringue Islands. Airy, delicate confections floating in guava creme anglaise.

Day 4

Breakfast

Scrambled Eggs. Creamy eggs over brioche soldiers. With fresh greens, shaved fennel, and a creamy orange-dill dressing.

Lunch

Mahi Tacos. Grilled mahi mahi inside a warm flour tortilla. Topped with fresh avocado, red onion, cilantro, chipotle lime crema, and a tropical fruit salsa. Beside a celeriac remoulade. 

Canapé

Pinchos de Elotes. Charred ears of corn rolled in crumbled cheese, spices, and cilantro salt. Skewered with bacon.

Dinner

Squash Soup with Arancini Caribeño. Breaded, crispy coconut rice balls stuffed with black beans and turkey. Set inside a creamy squash soup, brightened by lime juice and cooled with sour cream.

Dessert

Grilled Pineapple Sundae. Rum-steeped, grilled pineapple slices and coconut ice cream. With sticky rum sauce and macadamia brittle.

Day 5

Breakfast

Breakfast Banana Split. Halved banana topped with yogurt, homemade granola, fresh berries, and local honey. A deliciously playful and healthy start to the day.

Lunch

Grilled Burgers. Styled with white cheddar cheese, tarragon remoulade, and sweet onion relish. With juicy watermelon wedges and rosemary potato chips.

Canapé

Chickpea Fries. Homemade chickpea crackers. Served with a dipping trio of papaya salsa, guacamole, and curry crema.

Dinner

Ginger Bourbon Salmon. Grilled salmon with a sweet, smoky glaze. Set atop polenta with kale croutons.

Dessert

Key Lime Mousse. Tangy, light, and tart. With whipped cream and graham cracker.

Day 6

Breakfast

Lox Eggs Benedict. Smoked salmon topped with a poached egg and fresh made hollandaise. Atop crispy, dilly potato cakes. Fresh fruit.

Lunch

Shrimp Bisque. Creamy, rich soup full of regional spices. Topped with crisp pancetta and served with crusty bread.

Canapé

Ceviche Boats. Fresh fish and diced vegetables marinated in citrus juices. In endive “boats.” 

Dinner

Stuffed Pork Chops. Breaded pork filled with mashed sweet plantains and topped with spiced pineapple chutney. With crisp greens.

Dessert

Lemon Granita. With lavender shortbread.

Day 7

Breakfast

Cinnamon Roll. Homemade pastry filled with cinnamon and cardamom, wrapped with crispy bacon and slathered with cream cheese frosting. Fresh fruit topping makes this a meal. 

Lunch

Fried Eggplant Sandwich. Breaded eggplant and monterey jack cheese on focaccia bread. Balanced with crispy romaine, homemade pickles, and harissa aioli. With sweet potato chips. 

Canapé

Caesar Salad Bites. Jerk-seasoned shrimp on a tropical caesar salad. Served on mini parmesan crisps.

Dinner

Crusted Filet Mignon. Steak seared with dried porcini powder and cracked peppercorn. Side of bone marrow compound butter. With chardonnay mashed potatoes and steamed green beans.

Dessert

Rum Chocolate Cheesecake. Island favorites added to a classic dessert.


YACHT PHOTOS

COOL BREEZE ::

COOL BREEZE ::

COOL BREEZE ::

COOL BREEZE ::

COOL BREEZE ::

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COOL BREEZE ::

THREE (3) YACHTS SIMILAR TO COOL BREEZE

CAT CAY
Name: CAT CAY
Length: 51ft 10in (15.8m)
Max no of guests: 4
Crew: 2

Approximate Weekly Rate
High  USD $24,725
Low  USD $21,500

 
Available in 1 area
BONAPARTE
Name: BONAPARTE
Length: 69ft 11in (21.3m)
Max no of guests: 6
Crew: 3

Approximate Weekly Rate
High  USD $22,900
Low  USD $19,900

 
Available in 1 area
MYSTIC SOUL
Name: MYSTIC SOUL
Length: 51ft 10in (15.8m)
Max no of guests: 4
Crew: 2

Approximate Weekly Rate
High  USD $24,000
Low  USD $21,000

 
Available in 1 area

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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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