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Yacht Charter NAMASTE from $45,432 USD Weekly

78ft 1in (23.8m) Sail • Sleeps 6 Guests • 3 Cabins • 3 Crew


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Length 78ft 1in (23.8m)
Beam 35ft 1in (10.7m)
Draft 9ft 6in (2.9m)
Sleeps 6 Guests
Cabins 3
Crew Captain Willem J.M. NIEUWELINK, Chef and 1 crew
Year Built 2017
Cruising Speed 14kts
Max Speed Not available Stabilisers None
Engines Not know
Builder Privilege Yard
Designer Franck DARNET
Flag Virgin Islands (British)
VAT Registered No
US Duty Paid No


High  USD $72,500 | Low  USD $45,432


CD library, DVD library, DVD player all cabins, DVD player saloon, Indoor audio system, iPod dock, Outdoor audio system, Satellite TV, TV all cabins, TV saloon, Wi-Fi, 16ft / 5.00m 150hp Tender, Assorted water toys, Beach games, Board games, Kayaks multiple, Mono ski, Paddleboard, Swimming noodles, Tube - towable, Wakeboard, Water skis - adult, Water skis - child, BBQ, Book library, Coffee machine, Deck shower, Fishing gear - light, Hammocks, Ice maker, Jacuzzi on deck, Special diets, Sun cushions, Swim platform, Water maker


Sleeps 6 In 3 Cabins

Willem J.M. Nieuwelink


Not Insured,

Rendez-vous diving on request


Captain: Willem J.M. NIEUWELINKCaptain: Willem J.M. NIEUWELINK


Nationality: Dutch

Language spoken: Dutch & English

Age: 39

Diploma: RYA Yachtmaster Offshore, MCA Commercially endorsed. PADI Dive Master.

Captain Willem hails from a small canal town in Holland where his family kept their sailboat tied to the dock at their home and has lived for sailing since he was a young boy. Later as a teenager Willem taught sailing in Greece, Mallorca and England as well as competed in dinghy racing on an international level where he collected multiple awards. As a fully qualified RYA Yacht Master Offshore, Captain Willem has an extensive list of credentials as a skipper with his well-rounded career in both the Charter & Private yacht industry.

Willem joins us from his last position which he held with the same owner & yacht for ten years. He oversaw the build of the vessel and eventually completed a circumnavigation while maintaining the owners request for the yacht to be kept up to 5-star standards. He has cultivated an extensive list of global networks which ensure exclusive connectivity no matter where Namaste ventures.

Willem is at his happiest when guests are perched happily in one of the many comfortable areas on deck while the boat sails effortlessly into the sunset. His calm nature and giddy knowledge of almost all types of yachts will elicit a true sense of happiness while onboard.

An outstanding sportsman on the water Willem looks forward to taking you waterskiing and wakeboarding or exploring the treasures under the sea as he is a certified PADI Dive Master.

Captain Willem is looking forward to this new adventure and with his natural humor and easy-going nature you are assured an unforgettable time. Willem creates specialized itineraries for each guest and will make you feel at ease afloat as he safely steers you to unique & exciting destinations on Yacht Namaste.


STCW95 - PADI Divemaster - ENG1

Emergency First Responder - RYA Competent Crew & Day skipper Theory

'Proper Cooking Skills - Intensive - Level 2 intermediate' at The Cookery School, London. - Food Hygiene Level 2

Languages: English and Spanish

Georgia has 5 years sailing experienced. She has worked as Hostess or stew/cook aboard private and charter yachts in East/West Mediterranean: Ribelle 98’ & Nostromo 100’, Wairua 93’, Felix 52’. She has worked also in the Caribbean aboard several sailing yachts such Lady Alexandra, Bliss, Lady Giri.

She is enjoying providing high level services and entertainment to both kids and adults to ensure them the best cruise experience.

Younger Georgia was a very keen competitive swimmer. Her other passion is scuba diving.

She has A Level in Chemistry, English Literature Environmental Studies & Biology.

CHEF: Philippa BROWNCHEF: Philippa BROWN

CHEF: Philippa BROWN

Nationality: Bristish

STCW 10 & Security - ENG1 - Powerboat II – B1/B2

Level 1, 2 & 3 Food Safety & Hygiene - BA with HONS degree in catering

2 weeks course Leiths advanced cookery

Online course Food is Medicine, The Science of Nutrition & Child Nutrition

Languages, English

Philippa has worked as Chef aboard yachts as MY Latitude 53 m in the Caribbean, MY T6 50m in the Balearics and Greece or SY Camilla 23m in Croatia.

Before she worked in London in few Top Hat catering with talented Chefs on high end events or wedding parties.

Still in London, she worked also as Sole Chef in a nursery catering for 30 children (6 months to 5 years old) while accommodating any allergy, diet matter.

Philippa is very healthy and active, she is found of horse riding, snowboarding and water sports.

She enjoys cooking fresh food from scratch with little refined sugar. Being gluten free herself, she has good knowledge of various dietary and how to combine optimum health and delicious culinary.


  • SAMPLE MENU by Philippa BROWN
  • Breakfast
  • Fresh fruit platter, Yoghurt, Freshly squeezed fruit juice, Smoothie, Green juice, Eggs,
    Chia pudding stacks, Apple soaked oat stacks, Pastries,
    Fresh local bread, Banana pancakes
  • DAY 1
    : Native John Dory, Local asparagus, Garlic portobellos, Lemon emulsion
  • Canapes: Smoked salmon blinis
  • Dinner
  • Beef carpaccio, Parmesan shavings, Local olive oil
  • Lime and ginger glazed tuna steaks, Samphire, Coconut new potatoes
  • Spiced wine poached pear, Ginger syrup, Miso ice-cream, Pistachio crumb
  • DAY 2
  • Lunch: Blackened Cajun chicken, Creamed hot corn, Guacamole, Sprouting seeds
    Padron peppers, Anchovy dipping sauce
  • Dinner
  • Truffle whipped goat cheese, Roast balsamic beetroot
  • Monkfish, Red pepper relish, Crispy potatoes
  • Vanilla posset, Toasted brioche ice-cream
  • DAY 3
  • Lunch: Duck breast, Honey glaze, Pickled cabbage
  • Canapes: Sticky soy meatballs
  • Dinner
  • Satay chicken
  • Red braised pork belly, Coconut infused potato gratin, Vegetables
  • Chocolate delice, Salted caramel
  • DAY 4
  • Lunch: Red snapper Pad Thai salad, Glass noodles
  • Canapes: King prawns, Sriracha mayo dipping sauce
  • Dinner
  • Scallops, Pea puree
  • Pork medallions, Lemongrass glaze, Charred pak choi, Turmeric cauliflower
  • Tiramisu
  • DAY 5
  • Lunch/ Catch of the day, Local griddled vegetable salad
  • Canapes: Asparagus in parma ham
  • Dinner
  • Mussels, White wine broth
  • Poached chicken breast, Miso white wine jus
  • Frozen acai cheesecake
  • DAY 6
  • Lunch: Frittata, Fennel and apple salad
  • Canapes: Grilled pineapple and mozzarella on rosemary
  • Dinner
  • Garlic prawns, Sweet mousseline potato
  • Salmon fillet, Minted pea risotto, Wild garlic greens
  • Brownie, Cardamom crème fraise

  • DAY 7
  • Lunch: Beef sirloin, Fresh salsa verde, Roasted kale crisps
  • Canapes: Tuna tartar
  • Dinner
  • Watermelon, Feta, Capers
  • Pork belly, Dauphinoise potatoes, Crunchy vegetables
  • Feta cheesecake, Cherry syrup
  • Cheeseboard


Layout plan


Charter February 2-9, 2019  in the Virgin Islands /  American group of 8

To the crew of NAMASTE a beautiful ship and a great group.Willo "captain" for always answering my questions and for his knowledge.
Sean for always having a smile and helping hand and also answering my questions.
Flora for her smile an each every wonderful meal! 
Thank you!
R. L.

To all: an experience of a lifetime in the BVI's onboard the NAMASTE. Our every wish come true due to the crew of Willo, Sean and Flora. We tank you for your patience with there two inexperienced explorers.We are leaving with such wonderful memories of delicious foo (thank you Flora) and disco dancing. Much appreciated. 
M & P

Willo, Sean and Flora,
We are so grateful for the spectacular experience you gave us aboard this week. It was an honor to share the journey with you on this first voyage in her latest incarnation. Thank you for the incredible locations you found for us to explore, the thought fulness you put into disgining each of our days, and your impecable attention to all our needs.
We really enjoyed getting to know each of you and seing you in your element. as masterful sailors, gracious hosts, knowledgeable guides and - Flora - one impressively talented accommodating chef!
You gave us the perfect blend of relaxation and diversion, deploying every bell and whistle from Namaste's hidden compartments to keep us entertained. We loved the sabobs, snorkeling, tubing, waterskiing, paddleboardingand many lazy hours on the trampolines, soaking up sun. 
Thnak you for your infinite patience and for being so flexible and attentive, so every member of our group felt considered.
We wish you the best in your voyages to come and hope our paths cross again.
We couldn't have asked for a finer crew or  vessel.
Yours E, B, F, W.

To my NAMASTE crew,
Thank you from the bottom of my heart for making me feel special each and lovely day. This is a week that will forever be in my memories! Captain Willo you are a patient leader, Sean you are a gracious host, and Flora the perfect chef. 
You are welcome anytime in California. Fair winds!

P & B


NAMASTE :: Namaste sailing

Namaste sailing

NAMASTE :: Namaste at anchor

Namaste at anchor








NAMASTE :: Vega tender

Vega tender



Philippa culinary

Philippa culinary


Name: EROS
Length: 103ft 0in (31.4m)
Max no of guests: 8
Crew: 5

Approximate Weekly Rate
High  USD $48,000
Low  USD $39,500

Available in 3 areas
Length: 62ft 0in (18.9m)
Max no of guests: 6
Crew: 2

Approximate Weekly Rate
High  USD $45,000
Low  USD $34,000

Available in 1 area
Length: 76ft 1in (23.2m)
Max no of guests: 10
Crew: 4

Approximate Weekly Rate
High  USD $57,500
Low  USD $39,800

Available in 1 area


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