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Operating in Caribbean
YACHT INTRODUCTION
LOVE N LIFE will have you doing just that as soon as you step onboard. A clean, modern interior invites you to relax in comfort aboard this spacious Princess. Featuring a full beam master stateroom with King bed and ensuite with Shower and Jacuzzi tub, VIP Cabin has King size bed and ensuite shower, 1 Queen cabin and 1 twin cabin, all beautifully tiled en-suite bathrooms. On deck lounging spaces abound from the fore-deck bunny pads to the Sundeck which has plenty of space for sunning as well as shaded dining and bar areas. For those that like to tickle the ivories she also features a built in Piano. A hydraulic swim platform aft lowers down allowing you to dip your toes in the water while watching that gorgeous sunset with a cocktail on hand or for the more adventurous explore secluded beaches from their 2019 Cobia Tender.SPECIFICATIONS
Beam 24ft 11in (7.6m)
Draft 5ft 11in (1.8m)
Sleeps 8 Guests
Cabins 4
Crew Captain Cory Brooks, Chef and 2 crew
Cruising Speed 13.5kts
Max Speed 23kts
Stabilisers Stabilisers
Engines 2x MTU engines at 3000hp each
Designer Not know
Flag Cayman Islands
VAT Registered No
US Duty Paid No
APPROXIMATE WEEKLY RATE
High USD $55,000 | Low USD $49,900
FEATURES & AMENITIES
DVD player all cabins, DVD player saloon, Indoor audio system, Karaoke, TV all cabins, TV outdoor, Wi-Fi, 29ft/9.1m Cobia 600hp, Floating mats, Paddleboard, Surf board, Swimming noodles, Tube - towable, Wakeboard, Wave runner (sitdown), BBQ, Exercise equipment, Fishing gear - light
ACCOMMODATIONS
Sleeps 8 In 4 Cabins
The Master stateroom features a walk-around king-size bed with of lots of natural light through the large windows on either side, a small settee and vanity table. The ensuite Master bathroom has white porcelain double vessel sinks, a beautifully tiled large stall shower and Jacuzzi tub. The VIP also features a King-sized bed with a side desk or vanity area and also has natural light from two traditional oblong portholes on each side. The ensuite bathroom features a large shower and single sink vanity. The Port stateroom features a Queen-sized bed with ensuite with single sink vanity and shower. To Starboard you will also find a Twin cabin with single sink vanity and shower. New TVs throughout with DVD players and all TV have their own direct TV box.
DIVING EQUIPMENT
Not Insured, Diving by arrangement, Snorkelling gear
YACHT CREW
Captain Cory Brooks is from Holland, Michigan and grew up a few blocks from Macatawa Bay which feeds into Lake Michigan. His father, a captain, had young Cory on sailboats and power boats before he could walk, so he was destined for a life on the water. Growing up, he would often ride along on boat deliveries with his dad, and on his summer breaks, attend sailing school, competed in local regattas, and spent his weekends on his family’s 22-foot Sea Ray. After college in Chicago, he acquired his USCG license and began working for a tour boat and water taxi company. On the weekends he would often run private yachts. After delivering several yachts from Lake Michigan to Florida he relocated to South Florida in 2011. His travels have taken him to many places, but some highlights have been visiting Machu Picchu, summering in Michigan, and snowboarding in British Columbia. When not at sea, he enjoys working on home renovation projects. Captain Cory loves working in the yachting industry because it allows him to travel, explore new places, and meet new people. Previous boats 112'/130' Westports Top Dog and Pipe Dream.
Matt Reid was born in Boston and moved to Florida in 2000. He has grown up on the West Coast of Florida, and recently moved to Fort Lauderdale to become more involved in the yachting industry. On the weekends growing up Matt would enjoy fishing, water sports, and beach volleyball. Growing up he captained his family’s 21-foot center console and became an avid fisherman. Over a year ago Matt received his USCG 100-ton license to expand his future in the yachting industry. Matt has spent a numerous amount of time in the Bahamas, USVI, and BVI’s over the past year onboard 164’ yacht. These experiences have made him more eager to learn and visit new places and share his experiences with guests onboard. Previous Boat: Wanderlust 164' Westport.
Yasmeen Wilson is a Chief Stewardess from Philadelphia, Pennsylvania. Her first boating experience was on the Great Lakes in Michigan on a family vacation. At 17 she was offered a unique summer job opportunity to work for the former Newscaster, Walter Cronkite on Martha’s Vineyard. The summer job involved working in both his residence and on his sailboat. She gained extensive sailing and boating experience over the six summers she spent on Martha’s Vineyard. And after graduating from Temple University she sailed on Mr. Cronkite’s boat to the Caribbean. The next season Yasmeen became the chef on a Hinckley sailboat and worked aboard for ten years in the Hamptons and the Caribbean. Since then she has been working aboard several Motor Yachts in Naples, Florida and Fort Lauderdale, FL. Her love of people and cooking makes a favored and fun crew member.
YACHT MENU
The chef places a preference on local and organic produce, meats, and seafood to make the freshest possible dishes. All dishes can be adapted to a lower calorie or lower carb diet requirement.
Please note that each breakfast spread also includes: Seasonal fruit platter, dry cereals, gourmet coffee drinks, smoothies, fresh juices, breakfast breads and bagels, and eggs cooked to order plus a special egg dish of the day.
Sample Menu for Charter
Monday
Wild Maine Blueberry Muffins Feta and Spinach Omelets Turkey Bacon
Traditional Hash browns
Vegetarian Chili
Herbed Salmon atop two olive Caesar Salad
Boursin stuffed cherry tomatoes Pesto chicken skewers
Tuna Tare Tare
Fennel and Arugala Salad with Pecorino Mussel Soup
Clams over linguini in a white wine clam sauce Vanilla Bean Crème Brulee with fresh berries
Tuesday
Oatmeal Raisin Bran Muffins Florida Style Eggs Benedict Chicken and Sage Sausage links Baked Pink Grapefruit
Cobb Salad with Oven Roasted Turkey and Shrimp Roasted Corn and Crab Soup
Blackberry and Dijon mustard cocktail franks Crab Salad Cups
Shrimp with Minette
Mixed Citrus and Greens Salad Sweet Chili Salmon
with sautéed rapini and sun-dried tomato polenta
Lemon Sorbet with candied lemon zest
Wednesday
Coffee Cake Muffins Cheese Grits
Crispy Boar’s Head Bacon
Black Forest Ham and Vermont Cheddar Quiche
Juicy Turkey Burger on a sweet onion roll with chipotle mayo and Boston bibb lettuce
Summer salad with almonds, strawberries, goat cheese And homemade raspberry vinegarette
Bruchetta in Phyllo Mozzarella and tomato skewers
Grilled shrimp scampi
Panzanella Salad
Antipasto platter with olives, roasted vegetables imported meats and cheeses Handmade gnocchi and marinara sauce
Veal, Sage and Prosciutto Rollatini With Pomegranate Reduction Tiramisu
Thursday
Lemon Poppy Seed Muffins Soft Boiled Eggs
Maple Sausage Patties Fresh Berries Granola Yogurt
Maryland Style Crab Cakes With black bean and corn salsa And ramoulade sauce
Mixed greens and seasonal vegetables salad with Dijon vinaigrette
Gourmet cheese and crackers Pepper Bacon wrapped Sea Scallops Vegetable Spring Rolls
Ginger Miso Cucumber Salad
Sesame Seared Tuna Steaks with Ponzu Reduction Steamed baby veggies and brown rice
Chocolate dipped seasonal fruits
Friday
Corn muffins Huevos Rancheros
Homestyle Breakfast potatoes Breakfast Ham
New Orleans Muffuletta Sandwich
Noho salad with walnuts, blueberries, and gorgonzola vinaigrette
Pom Poms with Sherry Cream Sauce Baked Brie with fruit jam and crackers Caviar with cucumber “crackers”
French onion soup
Caesar salad with parmesan crisps
Filet Mignon with blue cheese and Merlot sauce Steamed Asparagus and sweet potato mash Flourless chocolate cake
Saturday
Cinnamon Rolls/ cinnamon roll French toast Oatmeal with dried fruit and nuts Asparagus and Parmesan Frittata
Maple Cured Bacon
New England clam chowder Chicken and grape salad with sticky rice
Stuffed Peppadews Shrimp cocktail
Sausage Stuffed mushrooms
Shrimp, bay scallop, and calamari civiche Olive mix
Artichoke and hearts of palm salad Marinated chicken satays with sherry cream sauce
Baked stuffed artichokes Braised Oxtail with roasted potatoes
Imported Cheese Platter
Brie and Blueberry Beggars Purses with honey glaze
Sunday
Brunch
Banana Nut Bread
Poached Salmon (Chilled) with Horseradish Sauce Roasted Vegetable Frittata
Grilled tomatoes Summer bean and potato salad
Shrimp Cocktail Bloody Mary’s and Mimosas
Scallop mousse in pastry cups
Brie apple and candied walnut on butter crackers Bacon wrapped filet
Mushroom, spinach and Parmesan salad Lobster tail with Burre Blanc Sauce Sautéed snap peas and truffle risotto Custard and berry parfait
Orange and Cranberry muffins Lox and Bagels
Mushroom and cheddar scrambled eggs
Hearty Minestrone soup
Plum tomato, mozzarella, and pesto Panini Shrimp dip
Roast Duck over a bed of greens with a shallot vinaigrette Herb and mustard rack of lamb
Leeks romesco with goat cheese Wild rice with toasted pecans Dark chocolate mousse
VIDEO
YACHT PHOTOS
Aft Deck
Aft Deck
Dining
Main Salon
Master Stateroom
VIP Stateroom
VIP Stateroom
Guest Stateroom
Fly Bridge
Fly Bridge
Pilot House
Aft Deck
Main Salon / Dining
Main Salon
Main Salon Piano
Master Stateroom
VIP Stateroom
Guest Stateroom
Galley
Fly Bridge
Fly Bridge
Pilot House
