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Operating in Caribbean, Caribbean
YACHT INTRODUCTION
MONEY FOR NOTHING has both the style and swagger to make memories of a lifetime. From the stunning salon to the open sundeck there is plenty of room to relax and unwind. The submersible swim platform allows you to dip your toes in the water whilst sipping a cocktail or perhaps you prefer to watch the sunset from the Jacuzzi. Four elegantly appointed staterooms, four dining options and two bars along with Stabilizers both at anchor and underway ensure you have the perfect platform for entertaining. If you are a fisherman MONEY FOR NOTHING comes with a new 35' Scout towed tender featuring Seakeeper stabilization and fishing savvy crew. Her numerous toys and experienced crew will have you longing to come back for more!SPECIFICATIONS
Beam 23ft 0in (7m)
Draft 5ft 6in (1.68m)
Sleeps 8 Guests
Cabins 4
Crew Captain Robert Crocker, Chef and 3 crew
Cruising Speed 20kts
Max Speed 26kts
Stabilisers At anchor (0 speed)
Engines 2x HP Diesel MTU at 2000hp
Designer Not know
Flag United States
VAT Registered No
US Duty Paid Yes
APPROXIMATE WEEKLY RATE
High USD $60,000 | Low USD $55,000
FEATURES & AMENITIES
Indoor audio system, Satellite phone, Satellite TV, TV saloon, 35ft/10.7m Scout, Assorted water toys, Beach games, Free weights, Inflatable floating island, Jet skis multiple, Kayaks multiple, Paddleboards multiple, Surf board, Beach club, Exercise equipment, Fishing gear - light, Gym, Jacuzzi on deck, Swim platform
ACCOMMODATIONS
Sleeps 8 In 4 Cabins
Please note from November 2020 on the V-berth is being used as a crew cabin. The Cabin off the master is being converted into a guest cabin with double bed and en-suite bathroom. Renderings to come soon.
DIVING EQUIPMENT
Not Insured, Brownies third lung, Seabobs multiple, Snorkelling gear
YACHT CREW
Rob Crocker started boating and windsurfing at a young age and his passion for the water and boats grew through the years. Once Rob finished high school, he moved to the US Virgin Islands seeking work in the charter boat industry. He diligently worked his way from deck hand to Captain. He has worked on virtually every type of watercraft including sailboats, powerboats, tall ships, watersport boats and commercial vessels.
As a yacht captain, he’s had the pleasure of traveling to many places including the Caribbean, the Bahamas, the Mediterranean, Alaska, the Great Lakes, both entire US Coasts, and both Canadian Coasts. When not working, Rob can still be found in the water scuba diving and windsurfing. While on shore, Rob enjoys hiking and spending time with his wife and dogs.
As Captain on M/Y Money for Nothing, Rob is committed to giving guests the best possible experience. Rob looks forward to welcoming you aboard soon.
Ryan Bradley loves traveling, meeting new people and being of service so it only made sense that he would find his way to the yachting industry. Ryan started in the industry as a marine diesel tech in his home town of Fort Lauderdale FL, but quickly found he was wanting to travel with the boats he was working on. He set his sights on attaining a Captain’s license and now holds a 200ton MCA license.
Ryan had worked with Captain Rob Crocker on a previous charter yacht and happily accepted the opportunity to work with him again. He now serves as Mate/Engineer on M/Y Money for Nothing. Together they focus on creating fun, memorable and always safe experiences for their guests. During his off-time, Ryan likes to stay active with mixed martial arts, all kinds of waters sports and traveling.
Scott Gallegos is the chef onboard M/Y Money For Nothing. Scott is a graduate of the Culinary Institute of America in Hyde Park, NY. After graduation, he moved to Italy where he trained in Tuscany, before returning to his home town of Washington, DC. Scott began working in the some of the city’s best restaurants under James Beard award winning chefs, where he developed a passion for farm to table food and locally sourced ingredients. In 2011, he moved to Miami, Florida where he fell in love with Latin cuisine. He believes in cooking with bold flavors and bringing joy through food. His dishes often invoke the flavors of Italy, Argentina, Spain, Cuba, and The American South. His favorite meal is a traditional asado cooked over an open fire and shared with friends
Megan transitioned into the Professional Yachting Industry from a background full of hospitality and service followed by creative and event production. Born in Puerto Rico, she was naturally drawn to yachting having then grown up with access to water sports in the coastal town of Wilmington, NC. Megan graduated from the University of North Carolina at Asheville with a degree in Multimedia Arts and Sciences. After pursuing a career in her field finding learning opportunities at branding agencies and in the high tech industry, she sought to return to hospitality to help deliver memorable experiences to guests in person. She has a knack for picking up on the vibe the guests are going for and kicking the party into gear. Beyond excursions, guests have plenty of options to stay active through physical fitness, dance parties, and beyond, or kick back, relax, and enjoy the best medicine there is: laughter :)
Cayla was born and raised in the small college town of Gainesville,Florida where she attended Santa Fe college/University of Florida and graduated with her degree in Surgical Technology. She then left behind her medical career to pursue her passion in the yachting industry where she can explore her opportunities while traveling the world. Cayla also has a passion for personal fitness, she is a certified personal trainer and has 12+ years experience in Mixed Martial Arts as a 2nd degree black belt. In her time away from Money for Nothing , she enjoys staying fit with outdoor activities, going to her local gym, and playing golf.
YACHT MENU
Breakfast:
Cooked to order: Options include Eggs any style, Omelets, Benedict, Bacon, Ham, Sausage, French Toast, Pancakes, Avocado Toast, Oatmeal, etc.
Lunch:
Pesto Pappardelle with Roasted Cherry Tomatoes, Shaved Parmesan, Giant Prawns
Tuna Nicoise Salad with Green Bean, Potatoes, Olives, Tomatoes, Egg, Lemon-Dijon Vinaigrette
Maryland Style Crab Cakes with Hand Cut Fries and Remoulade
Grouper Ceviche with Sweet Potato, Choclo, Rocoto Pepper Leche Tigre, Grilled Avocado, Lime
Pan Roasted Chicken Caesar Salad with Parmigiano-Reggiano and Sourdough Croutons
Argentine Asado with Beef Short Ribs, Chorizo, Butternut Salad, Tomato Salad, Chimichurri
Beef Tenderloin Sandwiches with Focaccia, Tomato, Caramelized Onion, Horseradish Aioli
Greek Salad with Prawns, Heirloom Tomato, Feta, Olive, Sweet Pepper and Red Wine Vinaigrette
Tuscan Chicken Sandwich with Handmade Focaccia, Prosciutto, Roasted Pepper and Basil Pesto
Wild Mushroom Panini with Taleggio, Caramelized Onion and Garlic Aioli
Chivito Sandwich with Beef Tenderloin, Mortadella, Ham, Olive Tapenade, Garlic Aioli and Fried Egg
Street Tacos with Grilled Steak and Fish, Handmade Guacamole, Yellow Rice, Salsa Molcajete
Shrimp and Grits with Anson Mills Grits, Andouille, Lobster Sauce and Scallion
Grilled Mahi Mahi with Tropical Salsa and Avocado-Cucumber Salad
Dinner Appetizers:
Gazpacho with Cucumber, Tomato, Red Onion, Sourdough Croutons Sweet Pepper and Basil
Prosciutto and Melon with Straciatella, Asparagus, Tomato, Toasted Hazelnut and Balsamic
Sesame Crusted Tuna with Pickled Cucumber Salad, Pickled Radish, Cilantro
Lobster Bisque with Spiny Lobster Tail, Ginger and Scallion
Seared Scallops with Hand Chopped Marcona Almond Pesto
Sweet Pea Risotto with Burrata, Pea Shoots and Crab
Salmon Tartare with Smoked Shoyu, Avocado, Salmon Roe, Sesame
Butternut Squash Soup with Spiced Crème Fraiche
Caribbean Conch Chowder with Roasted Tomato and Sherry
Snapper Tiradito with Leche de Tigre, Avocado Puree, Peruvian Popcorn, Red Onion Escabeche
Sweet Corn Chowder with Crème Fraiche and Scallion
Grilled Lobster Cocktail with Avocado, Mango, Sweet Pepper, Scallion and lime
Herb Crusted Ahi Tuna with Frisee Salad and Red Onion Escabeche
Roasted Baby Beet Salad with Sicilian Pistachio, Medjool Date, Valencia Orange, Bleu Cheese
Dinner:
Lobster Boil with Sweet Corn, New Potatoes, Andouille Sausage, and Littleneck Clams
Black Grouper with Black Bean Puree, Sweet Plantains and Grapefruit Salsa
Osso Bucco Milanese with Polenta and Citrus Gremolata
Prime NY Strip Steaks with Smashed Potato, Charred Asparagus, Chimichurri
Roasted Peruvian Chicken with Steak Fries or Crispy Yuca, Aji Amarillo Aioli & Green Chili Puree
Rolled Prime Skirt Steak with Piquillos, Parmesan, Roasted Bone Marrow, Green Chili Mash
Bone in Pork Chop with Littleneck Clams, Cannelini Bean “Cassoulet” and Rapini.
Chicken Parmigiano with Fresh Mozzarella, Pesto Emulsion, and San Marzano Tomato Sauce
Lamb Loin Chops with Roasted Eggplant Puree, Rapini and Calabrian Chiles
Ora King Salmon with Sweet Corn Succotash and Charred Baby Squash
Sous Vide Chilean Seabass with Potatoes Anna, Burnt Orange Emulsion and Asparagus
24 Hour Braised Beef Shortribs with Creamy Mash, Burnt Broccoli and Malbec Jus
Pan Seared Snapper with Black Bean Puree, Grapefruit Salsa, Sweet Plantains
“Surf and Turf” with Filet Mignon, Broiled Spiny Lobster, Chimichurri Butter and Jalapeno Mash
Dessert:
Crème Brule
Dark Chocolate Brownie Sundae with Vanilla Bean Ice Cream and Bourbon Sauce
Coconut Cream Pie with Toasted Coconut and Whipped Cream
NY Style Cheesecake with Raspberry Coulis
Bourbon Pecan Pie with Ice Cream
Dulce de Leche Flan with Burnt Orange
Dark Chocolate Mouse with Caramelized Banana
Affogato with Chocolate Gelato, Espresso, and Disarnno
Key Lime Pie with Chantilly Cream and Lime Zest
Tiramisu with Dark Chocolate, Espresso and Amaretto
Churros with Mexican Hot Chocolate
Tres Leches Cake with Fresh Fruit and Chantilly Cream
Old Fashioned Bread Pudding with Spiced Rum Sauce and Vanilla Bean Ice Cream
Olive Oil Cake with Vanilla Bean Ice Cream and Amarena Cherry Sauce
YACHT LAYOUT
YACHT PHOTOS
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