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Yacht Charter EXCELLENCE from $145,000 USD Weekly

149ft 11in (45.7m) Power • Sleeps 12 Guests • 6 Cabins • 9 Crew


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Following an almost $2 Million refit in 2018 EXCELLENCE is primed and ready to take you on your next adventure. With experienced charter Captain Tom White at the helm your guests will enjoy top notch service from an experienced crew of 9 and elegant cuisine provided by Chef Danny Davies.
Featuring a rich mahogany interior décor with a satin finish, she has an elegant welcoming layout great for entertaining with friends & family. She accommodates 12 guests in 6 cabins including a palatial on-deck master forward on the main deck with his & hers bath. Her semi-displacement hull gives her a top speed of 18 knots & complete comfort both underway and at anchor with zero-speed stabilizers. Key amenities include full-service bar & alfresco dining on every deck, Jacuzzi for 8, great entertaining spaces and all the cool toys including a brand new 38' Tow tender powered by triple 350hp engines. As if that wasn't enough we can now offer a luxurious 2019 92' Viking Sportfish to add to the package and the guest accommodations.
Award for 2019 Ft. Lauderdale BEST chef and BEST table setting competition


Length 149ft 11in (45.7m)
Beam 27ft 11in (8.5m)
Draft 6ft 11in (2.1m)
Sleeps 12 Guests
Cabins 6
Crew Captain Tom White, Chef and 7 crew
Year Built 2010 / Refit 2018
Cruising Speed 14kts
Max Speed 18kts
Stabilisers At anchor (0 speed)
Engines 2 x MTU 16v 2000hp
Builder Richmond Yachts
Designer Richmond Yachts
Flag Cayman Islands
VAT Registered No
US Duty Paid Yes


USD $145,000


Bluray library, Cell phone, DVD library, Fax, Indoor audio system, iPod dock, Local TV, Media movie server, MP3 music server, Outdoor audio system, Printer, Satellite phone, Satellite radio, Satellite TV, Streaming online media, TV all cabins, TV outdoor, TV saloon, Wi-Fi, 38ft/11.6m Custom Tender 1050hp, 17ft/5.2m Novurania 115hp, Assorted water toys, Banana boat - towable, Beach games, Board games, Boogie board, Floating pool, Free weights, Inflatable floating island, Jet pack, Kayak, Kayaks multiple, Kneeboard, Paddleboards multiple, Tube - towable, Volley ball, Wakeboard, Water skis - adult, Water skis - child, Water slide, Water trampoline, Wave runners multiple, BBQ, Beach club, Beach umbrella, Book library, Coffee machine, Deck shower, Exercise equipment, Fishing gear - heavy, Fishing gear - light, Gym, Ice maker, Jacuzzi in master cabin, Jacuzzi on deck, Special diets, Sun cushions, Sun loungers, Swim platform, Water maker


Sleeps 12 In 6 Cabins

VIP STATEROOM - Custom oversize Double 
Please inquire for rates and availability.


Not Insured, Diving by arrangement, Diving lights, Seabobs multiple, Snorkelling gear, Spearfishing gear, Underwater lighting, Underwater still camera, Underwater video, Wetsuits


Captain: Tom White

Tom joined the Excellence team in August of 2016 after his previous vessel sold. His extensive knowledge and experience as a captain and welcoming Southern spirit will insure a great time for your friends and family. Tom’s career on boats began when he joined the Coast Guard as a search and rescue officer in Louisiana and the West Coast of America. After 6 years of service in the Coast Guard, Captain Tom joined the commercial shipping industry, sailing in and out of the Bayou. He has completed many Transocean passages and commanded vessels traveling from the Alaska to Bermuda, Western Canada, Europe, Central America, Cuba and the Eastern and Western Mediterranean Sea. For a break, Tom loves diving, horseback riding, and reading history biographies.

1st Mate: Ned Fisher

Born and raised on the island of Ovalau in the Isles of Fiji, Ned has always been attracted to anything and everything to do with the sea. Ned started his career as a flight attendant in 2007 and then in 2009 moved into the Cruise Ship industry in the Pacific. In 2014, Ned decided to chase his dream and enroll with the Australian Super Yachts where he attained his Certificate for Professional Deckhand Training. A year later he was offered a permanent job with Excellence where he’s proved to be an asset to the team. Through hard work and extensive schooling he has worked his way up to the first mate position. Ned’s innovative, easy going and versatile demeanor ensures that he is well liked by guests and crew alike. He also ensures that all guest access are safe and well kept. In his spare time Ned loves training, diving and reading.

Engineer: Oshain Clark

Oshain is from Falmouth, Jamaica. He grew up with a big family and is the youngest of 8 siblings. He is a very passionate and hardworking individual who dedicates himself to excel in the craft of engineering. Oshain went to Muschett High School followed by Caribbean Maritime University where he studied marine engineering. Through-out life’s journey he has developed a love for soccer, experiencing different cultures and music such as roots reggae. He will happily give you a tour of the engine room and show you the operations.

Bosun: Patrick Fisher

Patrick grew up in the beautiful Islands of Fiji. He lived by the coast of the Old Capital of Fiji. Here he enjoyed various water sport activities particularly diving as his dad worked for a dive company. As the tourism industry is the biggest economy contributor Pat worked as a Night Manager in a hotel. After 5 years working in the hotel industry he thought he should try working on yachts. Pat hasn’t looked back since. With his smile and happy demeanor you will definitely find his company refreshing. Pat Is ready to make your experience on Excellence a memorable one.

Deckhand: Quinn Mulvihill

Quinn Grew up in New Jersey, spending his summers at the Jersey Shores and winters driving up to Vermont for snowboarding trips.

If not at the beach or on the mountain you could find Quinn playing guitar or skateboarding. While working towards his associates’ degree, he traveled as far west as Colorado working Music Festivals for a food and beverage company. After finishing his degree he discovered the world of yachting and he immediately moved to Fort Lauderdale to immerse himself in the industry. Whatever your outdoor needs shall be, Quinn will be happy to help you conquer your fears on the slide or learn how to maneuver a jet ski while onboard Excellence.

Chef: Danny Davies

Danny is a 9 Year British Army Veteran, who served 5 tours of duty where he honed his culinary skills, self- discipline, work ethic and of course team building experience. Leaving the forces in 2007 as Corporal Davies, Chef Class 1, he served his last year in the Household Cavalry Regiment, Windsor, UK where his responsibilities included preparing meals for Princes William and Harry, in the officers’ Mess, high profile dining nights and also in the field during their training exercises. He is a true culinary profes-sional with the most diverse 20 + year’s experience on land and at sea, including working at many 5*, Diamond, Michelin Star & Rosette levels of fine dining experience. Danny’s international experience broadens his appetite for creating outstanding menus, paired with the perfect wines, and presented in a most welcoming and memorable environment. He prides himself on exquisite food presentations and has a passion for the sweeter things that come out of the oven.

On a personal level, Danny is married with two adorable young daughters, who are already skilled “cheffettes”. He and his wife enjoy all kinds of sports, including scuba diving and paddle boarding, running and cycling. Danny continues to consult around the globe – maintains residences in London and South Florida.

Chief Stewardess: Bintu Omagbeni

Bintu grew up in southern Sweden with her Swedish mother and Nigerian father.

At the age of 16 she was assisting in the management of a world music club and booking international artists. Prior to her yachting career she was studying marine biology in the archipelago of Gothenburg. One too many cold winters and her love for the ocean led her to join the yachting industry in 2006. With a genuine interest for snorkeling, diving and all things aquatic she still loves life on the high seas. On her spare time she loves to read and practice yoga. She just completed her YTT-200 and will happily teach you yoga on the sundeck. Bintu has a particular love for custom flower arrangements and creative table settings, she has all the experience with just enough flare to make every moment special! She is very excited about hosting you onboard M/Y Excellence. Designing refreshing cocktails to suit your tastes and providing seamless service in a comfortable atmosphere are a few ways she plans to make your stay on board the most best yachting experience you’ve ever had.

2nd Stewardess: Jamie Bredenkamp

Jamie grew up in the inland city of Johannesburg, South Africa. After school she studied event management and worked in the industry for 3 years. She was always drawn to the ocean and took every chance she could to travel down to the coastlines of SA. She traveled to Europe on holiday in 2014 and this sparked a great interest in traveling abroad, she decided she wanted to see as much of the world as possible. With her pull to the ocean and passion for traveling it seemed an obvious choice to work in the yachting industry. On her spare time Jamie enjoys water sports, fitness and experiencing as much of her surroundings as possible.

With her bubbly personality and excellent service skills, she will make sure that you’re always happy and comfortable.

3rd Stewardess: Jennifer Walker

Jen was born and raised on the Sunshine Coast, Queensland, Australia. She has owned and operated a produce store that focused on fresh organic goods direct from the farm and healthy lifestyle and living. Jen joined the yachting industry at the beginning of 2019 to learn new skills and fulfill a desire to travel more. Jen comes from a large family with three siblings and enjoys art, fishing, cricket and beach camping. Jen is the newest addition to the Excellence crew and she is very excited get out of her way to make your stay an unforgettable experience.


Breakfast- Served daily breakfast consists of Fresh fruit platters, cold press juice, assorted breakfast pastries, yoghurts, smoked salmon, avocado, a selection of cheeses, cereals, granola, muesli, porridge oats, and toast. Cooked to order and your liking, bacon, sausage, eggs, mushrooms, grilled tomatoes, hash browns, pancakes, omelettes.

Day 1


 Sauteed spicy octopus, chorizo with saffron butter sauce with a rocket salad

Chicken Caesar salad, cos lettuce, parmesan croutons, anchovies and crisp pancetta

Quinoa, broccoli, cucumber, zucchini, toasted pine nuts, avocado and red cabbage superfood salad

Eton mess and strawberries


Pan fried rump of lamb, colcannon mashed potatoes, chantenay carrots, tenderstem broccoli, red currant and rosemary jus

Sweet potato & chickpea tikka masala, sticky coconut rice, mint raita and flatbread

Roasted butternut squash, goats cheese, pomegranate, bulgur wheat salad

Chocolate fudge cake

Day 2


Fine salmon cappuccino, seafood vol au vent, kale, asparagus and a Hollandaise sauce

 Heritage tomato and mozzarella salad with balsamic caviar, olives, basil oil dressing


Grilled chicken, creamy mushroom linguine served with baby spinach and red vein sorrel

French lemon tart


Hand-made lobster and saffron ravioli served with lemongrass velouté, creamed baby spinach and sweet corn

Seared Dijon and herb pork loin with butternut squash and carrot puree, truffle pesto, greens and a red wine jus

Butternut squash and yellow zucchini risotto, toasted pumpkin seeds, baby kale and parmesan shavings

Hot black treacle and ginger pudding, salted caramel ice cream

Day 3


Seared Ahi Tuna with ginger, toasted sesame seeds and seaweed salad

Corn fed chicken breast stuffed with smoked Gouda cheese wrapped in prosciutto ham served with creamy green peppercorn sauce

 Mushroom and fennel tartlets with roasted plum tomatoes, basil and a roasted red pepper sauce

Vanilla creme brulee, poppy seed shortbread biscuits

Day 3


A light and fresh potato crab cake made with spring onion and lemon, served with a mixed leaf salad and a light mustard dressing

Rib-eye steak, fondant potato, braised red cabbage, fine green bean with toasted almond slivers served with a pink peppercorn and brandy sauce.

Buffalo cauliflower and quinoa tacos with guacamole, roasted chickpeas, spicy salsa and shredded red cabbage slaw

Dark chocolate delice, praline and orange gel

Day 4


A green salad of honey roast chicken, tender-stem broccolini, asparagus, kale, sugar snap peas with blue cheese croutons

Mushroom and garlic wellington, asparagus duxelles, mustard, mushroom veloute sauce and chives

Crispy calamari with squid ink aioli, piquillo peppers, balsamic roasted red and yellow cherry tomatoes 

Fresh fruit platter and selection of tropical fruit sorbets


Crispy roast duck, Chinese pancakes, hoisin and plum dipping sauce, egg fried rice served with a salad of cucumber, spring onion and baby gem

Spring lamb, aubergine compote, cheese and chive pomme souffle, port and cherry jus

Sweet potato and romanesco dhal curry, jasmine rice, red pepper and zucchini bhajis, peshwari naan bread

Classic British sticky toffee pudding

Day 5


Bento box-a selection of hand-made sushi including tuna Hosomaki roll, Salmon roe Ikura gunkan, teriyaki chicken, avocado and cucumber Chu maki, Nigiri-zushi, soya dipping sauce, pink pickled ginger and wasabi

Sicilian fish stew of red mullet, king prawns, mussels, snapper and baby squid with saffron potatoes, and toasted sourdough

Roasted red pepper and garlic hummus salad with celery, radish, cucumber, bell peppers and crisp tortilla

N02 chocolate mousse chantilly


Jerusalem artichoke and parsnip risotto with parsnip crisps and truffle

Braised featherblade of beef, cavolo nero, artichoke and roasted pumpkin served with a bourbon jus

Char-grilled halloumi, quinoa and puy lentil salad with plum tomatoes

Chocolate dipping sauce and crispy churros

 Day 6


Charcuterie platter with figs and roasted red pepper served with foccacia bread

Cream of leek and potato soup served with homemade bread and butter

Corn fed chicken breast stuffed with truffles and chestnut mushrooms, served with dauphinoise potatoes, kale, smoked carrot puree and roast chicken jus

Triple chocolate brownies and ice cream


Lebanese baked salmon with a warm tabbouleh couscous, fresh mint and feta cheese salad

Slow roast pork belly, cinderella squash puree, spring greens and roast garlic and charlotte potatoes

Thai green king prawn curry served with coriander rice, pickled vegetables and peanut sauce

Apricot bread and butter pudding

 Day 7


Spanish paella, roasted yellow pepper and tomato garlic bread

Handmade pizza with goats cheese, red onion and rocket served with a green salad, olives and lemon dressing

Tagliatelle, roasted golden beets, almonds, blue cheese, watercress and horseradish creme fraiche 

Mango panna cotta, served with lemon, lime and coconut biscuits


Caramelised hand dived sea scallops, baby arugula and red oak leaf salad, orange segments, served with Champagne and citrus vinaigrette

Pan seared pork chop served with a cider and honey glaze, stuffed savoy cabbage and apple cinnamon chutney

Lobster served with seaweed butter and barbecued T-bone steak, a forrestia of portobello mushrooms, grilled corn, celeriac and Kohlrabi


Red velvet cake


Each meal can be served as formal plated dining or buffet style platters. Menu suggestions include a starter, main course protein and pescatarian choice, plus dessert. 

I enjoy baking fresh bread and pastries daily, I have a very good understanding of health and nutrition, smoothies, protein shakes and personalized diet plans are all possible. I can catering for allergies and intolerances, plus I’m skilled in Keto, plant-based, vegan and Kosher diets. I have a very high standard of hygiene in the kitchen and happy to accommodate requests.


Layout plan


EXCELLENCE :: Sun Deck Seating

Sun Deck Seating

EXCELLENCE :: Sun Deck Jacuzzi

Sun Deck Jacuzzi

EXCELLENCE :: Bridge Deck

Bridge Deck


Aft Deck

EXCELLENCE :: Salon - old photo

Salon - old photo



EXCELLENCE :: Skylounge bar old photo

Skylounge bar old photo

EXCELLENCE :: Master Bath

Master Bath

EXCELLENCE :: Port Aft guest stateroom

Port Aft guest stateroom

EXCELLENCE :: Starboard Fwd guest stateroom

Starboard Fwd guest stateroom

EXCELLENCE :: Starboard Aft guest stateroom

Starboard Aft guest stateroom

EXCELLENCE :: Starboard Aft Bath

Starboard Aft Bath

EXCELLENCE :: Toys - slide and Jet Lev

Toys - slide and Jet Lev

Sun Deck Bar

Sun Deck Bar

Sun Deck

Sun Deck

Bridge deck Aft

Bridge deck Aft

Salon - old photo

Salon - old photo

Formal Dining

Formal Dining

Skylounge - old photo

Skylounge - old photo



Port Forward guest stateroom

Port Forward guest stateroom

Port Aft Head

Port Aft Head

Starboard Forward Head

Starboard Forward Head

Starboard Aft Head

Starboard Aft Head

Bow - Toys

Bow - Toys




Length: 149ft 11in (45.7m)
Max no of guests: 12
Crew: 8

Approximate Weekly Rate
USD $160,000

Available in 2 areas
Name: TCB
Length: 138ft 1in (42.1m)
Max no of guests: 12
Crew: 8

Approximate Weekly Rate
High  USD $145,000
Low  USD $120,000

Available in 2 areas
Name: LADY S
Length: 150ft 11in (46m)
Max no of guests: 10
Crew: 8

Approximate Weekly Rate
High  USD $130,000
Low  USD $120,000

Available in 2 areas


For more information on YACHT EXCELLENCE, please send us your contact information

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Charter Destinations: (select all that apply)
Any Arabian Gulf Australasia Bahamas Caribbean Central America East Mediterranean
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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