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Yacht Charter RENAISSANCE from $85,000 USD Weekly

116ft 2in (35.4m) Power • Sleeps 10 Guests • 5 Cabins • 6 Crew

RENAISSANCE Main Shot

Specs Features Diving Crew Profile Menu Layout Photos Video Similar Yachts Inquire NEW Charter Search »

YACHT INTRODUCTION

Operating in Florida, Bahamas and the East Coast of North America, Renaissance has five luxurious king-berth suites including an on deck master and two lower king staterooms that convert to twin staterooms.  M/V RENAISSANCE is designed to pamper all the needs of your family or guests. 


SPECIFICATIONS

Length 116ft 2in (35.4m)
Beam 23ft 11in (7.3m)
Draft 5ft 11in (1.8m)
Sleeps 10 Guests
Cabins 5
Crew Captain Douglas Meier, Chef and 4 crew
Year Built 2016
Cruising Speed 20kts
Max Speed Not available Stabilisers At anchor (0 speed)
Engines 1900Caterpillar C-32 Acert
Builder Hargrave
Designer Not know
Flag United States
VAT Registered No
US Duty Paid Yes

APPROXIMATE WEEKLY RATE

USD $85,000

FEATURES & AMENITIES

Bluray library, CD library, Cell phone, DVD library, Fax, Games console, Indoor audio system, iPod dock, Local TV, Outdoor audio system, Printer, Satellite phone, Satellite radio, Satellite TV, TV all cabins, TV outdoor, Wi-Fi, 24ft / 7.60m 0hp Chris Craft, Assorted water toys, Banana boat - towable, Beach games, Board games, Boogie board, Floating Mats, Kayaks multiple, Kneeboard, Paddleboards multiple, Swimming noodles, Tube - towable, Volley ball, Wakeboard, Water skis - adult, Wave runners multiple (sitdown), BBQ, Bicycles multiple, Book library, Coffee machine, Deck shower, Fishing gear - light, Ice maker, Jacuzzi on deck, Kosher, Special diets, Sun cushions, Sun loungers, Swim platform, Water maker

ACCOMMODATIONS

Sleeps 10 In 5 Cabins

DIVING EQUIPMENT

Insured, Diving by arrangement, Diving lights, Snorkelling gear, Underwater lighting, Underwater video

YACHT CREW

Captain: Douglas MeierCaptain: Douglas Meier

Doug’s love affair with the sea started at an early age while spending summers on Jersey shore with his family. This led him to the U.S. Coast Guard where he spent his time in Miami conducting drug enforcement and Search and Rescue operations. After five years, Doug moved in the private yacht sector and ran as mate/engineer on a very well-known 114 ft. charter yacht operating in the Caribbean basin and western north Atlantic. At the age of 26 a chance meeting with the owner of a 106 ft. globetrotting yacht lead to Doug taking over as captain, and four years later he was back on the 114, this time as captain. Over the past 25 years Doug has run some very popular charter with the latest one being the motor yacht Renaissance, Serving as build captain he over saw all the little details that make her a perfect charter boat. We all have our favorites, and Doug says this one is his. Doug was honored by winning five Antigua Charter Yacht show awards and four Boat International/US classic yacht awards, and his last award was at the 2017 Newport charter show for best charter crew at the “charter yacht hop event”

Chef: Ian GabbeChef: Ian Gabbe

Ian has been cooking for over 30 years, and been a chef for 25 years. He attended a three year apprentice program that was sponsored by the American Culinary Federation. He is relatively new to yachting, but has worked for several world renowned chefs. He grew up in Jacksonville FL, but recently moved back to FL after living in Seattle WA for the last ten years. He has entered and won multiple food competitions (including the 2017 Newport Charter Yacht show, which he took First place in) His hobbies include hiking, bicycling, and riding motorcycles. He also considers cooking a hobby in addition to a profession.

First Mate: Amber MickelicFirst Mate: Amber Mickelic

Amber grew up in the beautiful panhandle of NW Florida in Panama City Beach where she found a love for the water and outdoors. Her hobbies include kayaking, cycling, yoga, surfing and enjoying the beach. She is a licensed massage therapist with a passion for travel and exploration. She has an extensive background in hospitality and her commitment and service to M/Y Renaissance guests is at the highest of standards. Her perfect day off would be at the beach under the sun catching waves.

Chief Stewardess: Ginny PolinChief Stewardess: Ginny Polin

Ginny grew up in upstate New York and is now living in Ft. Lauderdale, FL. She has been working at sea since she graduated from the University of Arizona in 2011. She started her career on cruise ships as a photographer and then moved her way into the yachting industry. She fully loves being on the water and exploring the world. She hopes to bring her many years of experience to make your vacation the best it can be.

Deckhand: Mitchell DavisonDeckhand: Mitchell Davison

Mitchell is from sunny Orlando FL where the outdoor life came easy to him. After studying pre med in school for several years, his passion for travel took him into the yachting field. After working on a sport fisherman vessel, he transitioned to M/Y Renaissance to get a higher standard of service under his belt. He enjoys rock climbing, free diving, and mountaineering. When Mitchell isn’t working he likes to take cross country trips with his buddies

Second Stew: London ShawSecond Stew: London Shaw

London is from Fenton MI where she grew up on Silver Lake doing many water sports. After several years of customer service as a barista with her family business, she decided to move to FL to start her career in yachting. Luckily enough she didn’t have to search long for her perfect vessel and joined the Renaissance crew. You can find London at the golf course or at the beach when she isn’t at work.

YACHT MENU

One week of menu choices

Day one

Breakfast:

Seasonal Fruit Platter

Selection of Lowfat Yogurts

Eggs cooked any style (Egg whites available)

Sausage, Bacon, and Homefries

Breakfast Special:

Crab and Spinach Eggs Benedict with Chive Hollandaise

Lunch:

Lyonnaise Salad

Arugula and Frisbee tossed in a Mustard Truffle Vinaigrettewith Bacon Lardons and Herbed

Croutons. Topped with soft poached Eggs

Hor d’ Oeuvres:

Charcuterie Platter (Chef’s selection of Meat and Cheeses)

Spiced Nuts

Dinner:

1st Course:

Roasted Cauliflower Soup

2nd Course:

Snapper Steamed in Banana Leaves with Mango, PorciniMushrooms, and Ginger

with White Wine Sauce

3rd Course:

Pot du Creme with Anise Hazelnut Sable and Chantilly Creme

Day Two

Breakfast:

Seasonal Fruit Platter

Selection of Lowfat Yogurts

Eggs cooked any style (Egg whites available)

Sausage, Bacon, and Homefries

Breakfast Special:

Crepes stuffed with Nutella and Banana with Chantilly Creme,toasted Hazelnuts

and Powdered Sugar

Lunch:

Tuna Nicoise Salad

Olive Oil poached Tuna on a Bed of Butter Bibb Lettuce withHaricot Vert, Fingerling Potatoes,

and Soft boiled Egg

Hor d’ Oeuvres:

Beef Brochette with Harissa Deviled Egg Mousse

Cucumber and Hummus Coin

Dinner:

1st Course:

Gem Lettuce tossed in Tarragon Vinaigrette with ParmesanSnow and toasted Walnuts

2nd Course:

Bouillabaisse

Local fish, Clams, Mussels, and Squid poached in a SaffronTomato Broth

with Rouille Crouton and Fennel Salad

3rd Course:

Meskouta Cake with Lemon Curd and Strawberries

Day Three

Breakfast:

Seasonal Fruit Platter

Selection of Lowfat Yogurts

Eggs cooked any style (Egg whites available)

Sausage, Bacon, and Homefries

Breakfast Special:

Chilaquiles Verde with poached Eggs, Cotija Cheese, and Picode Gallo

Lunch:

Fish Tacos Family Style

Mahi Mahi with a selection of Corn and Flour tortillas,shredded lettuce, tomatoes, onion, and

cilantro. With assorted sauces, Pico de Gallo, and SourCream

Hor d’ Oeuvres:

Gazpacho “Shots”

Conch Salad

Dinner:

1st Course:

Butternut Soup with Candied Bacon and Creme Fraiche

2nd Course:

Chicken Roulade

Prosciutto and Spinach rolled into Chicken Breast withSuccotash and Basil Sauce

3rd Course:

Ice Cream “Smore”

Peanut Butter Ice Cream with Graham Cracker crumbles,Chocolate sauce, toasted Peanuts, and

Merengue Brûlée

Day Four

Breakfast:

Seasonal Fruit Platter

Selection of Lowfat Yogurts

Eggs cooked any style (Egg whites available)

Sausage, Bacon, and Homefries

Breakfast Special:

Turkey Hash

Turkey, Potatoes, Bell Peppers, and Onions with a SrirachaKetchup

Lunch:

Kale Salad tossed in a Warm Champagne Vanilla vinaigrettewith Tomatoes and Mushrooms.

Topped with Grilled Shrimp

Hor d’ Oeuvres:

Crudite and Relish Tray

Phyllo Bites

Dinner:

1st Course:

Roasted Beet Salad with Arugula, Citrus Supremes, Chèvre,and Pistachios

2nd Course:

Fish and Chips

Halibut battered and fried, served with Truffle ParmesanFrench Fries

and Spicy Remoulade Sauce

3rd Course:

Apple Crisp ala Mode

Day Five

Breakfast:

Seasonal Fruit Platter

Selection of Lowfat Yogurts

Eggs cooked any style (Egg whites available)

Sausage, Bacon, and Homefries

Breakfast Special:

Baked Eggs Andalusia

Organic Eggs baked with Chorizo, Eggplant and Tomatoes withCapers and Manchego

Lunch:

Grouper Tartine

Poached Grouper in a Lemon Aoili on toasted Farm Bread withHeirloom Tomatoes,

shaved Radish, and Bull’s Blood Microgreens

Hor d’ Oeuvres:

Spanakopita

Crab Cakes

Dinner:

1st Course:

Grilled Radicchio with Buttermilk, toasted Hazelnuts, MaytagBlue Cheese, and Chive Oil

2nd Course:

Shrimp Creole

Jumbo Prawns and Chorizo in a Spicy Tomato, Okra, and PepperSauce

Served over Jasmine Rice

3rd Course:

Berries and Cream

Day Six

Breakfast:

Seasonal Fruit Platter

Selection of Lowfat Yogurts

Eggs cooked any style (Egg whites available)

Sausage, Bacon, and Homefries

Breakfast Special:

Handmade Biscuits with a Porcini Sausage Gravy and Chives

Lunch:

Jerk Caesar Salad

Crisp Romaine, Herbed Croutons, Mango and Shaved Parmesan

Topped with Grilled Jerk Chicken Breast

Hor d’ Oeuvres:

Sweet Pea Puree with Feta and Prosciutto

Bacon wrapped Scallops

Dinner:

1st Course:

Tomato Fennel Soup

2nd Course:

Grilled Wahoo with Cashew Romesco, roasted Cauliflower,herbed Fingerling Potatoes.

Drizzled with Chive Oil

3rd Course:

Butterscotch Creme Brulee

Day Seven

Breakfast:

Seasonal Fruit Platter

Selection of Lowfat Yogurts

Eggs cooked any style (Egg whites available)

Sausage, Bacon, Homefries

Breakfast Special:

Salmon Scramble with Chèvre, Leeks and Fines Herbs

Lunch:

Seared Scallops with Avocado Mousse, Corn Relish, BrûléeTomatoes,

and aged Balsamic Vinegar

Hor d’ Oeuvres:

Fois Gras on Pain Perdu with Pickled Figs

Shrimp Cocktail

Dinner:

1st Course:

Organic Scrambled Egg with White Sturgeon Caviar and LimeCreme Fraiche

2nd Course:

Classic Wedge Salad with Tomatoes, julienne Bacon, andMaytag Blue Cheese Dressing

3rd Course:

Filet Mignon with Celeriac puree, organic Heirloom Carrots,Asparagus and Bordelaise

4th Course:

Chocolate Mousse with Raspberries

YACHT LAYOUT

Layout plan

VIDEO

YACHT PHOTOS

RENAISSANCE :: Upper Deck with Hot Tub

Upper Deck with Hot Tub

RENAISSANCE :: Main Salon

Main Salon

RENAISSANCE :: Aft Deck

Aft Deck

RENAISSANCE :: On Deck Master Bath

On Deck Master Bath

RENAISSANCE :: Pilothouse

Pilothouse

RENAISSANCE :: 1 of 2 King Guest that Convert to Twins

1 of 2 King Guest that Convert to Twins

RENAISSANCE :: King Guest

King Guest

RENAISSANCE :: Lower Foyer

Lower Foyer

RENAISSANCE :: Aft Upper Deck Hot Tub Bar

Aft Upper Deck Hot Tub Bar

RENAISSANCE :: Stern

Stern

RENAISSANCE :: Upper Deck aft Lounge

Upper Deck aft Lounge

RENAISSANCE :: Upper Deck Bar

Upper Deck Bar

RENAISSANCE :: BOW

BOW

RENAISSANCE :: All the Toys

All the Toys

RENAISSANCE :: ROV Sub

ROV Sub

Main Salon

Main Salon

Dinning

Dinning

On Deck Master

On Deck Master

Galley

Galley

1 of 4 King Guest

1 of 4 King Guest

Guest Bath

Guest Bath

King Guest

King Guest

Upper Deck Entertaining

Upper Deck Entertaining

Upper Deck Aft Lounging

Upper Deck Aft Lounging

BOW Seating

BOW Seating

25 Chris Craft Motor Launch

25 Chris Craft Motor Launch

Upper deck

Upper deck

Kayaks

Kayaks

Drone

Drone

THREE (3) YACHTS SIMILAR TO RENAISSANCE

BRUNELLO
Name: BRUNELLO
Length: 114ft 10in (35m)
Max no of guests: 9
Crew: 6

Approximate Weekly Rate
High  USD $85,000
Low  USD $68,000

 
Available in 2 areas
PACIFIC YELLOWFIN
Name: PACIFIC YELLOWFIN
Length: 113ft 10in (34.7m)
Max no of guests: 12
Crew: 5

Approximate Weekly Rate
High  USD $82,442
Low  USD $72,992

 
Available in 1 area
TAIL LIGHTS
Name: TAIL LIGHTS
Length: 116ft 2in (35.4m)
Max no of guests: 10
Crew: 6

Approximate Weekly Rate
High  USD $85,000
Low  USD $75,000

 
Available in 3 areas

CONTACT / INQUIRE ABOUT THIS YACHT CHARTER

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

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Number of Guests:   Traveling in  

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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