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Yacht Charter TABULA RASA from $15,500 USD Weekly

57ft 1in (17.4m) Sail • Sleeps 8 Guests • 4 Cabins • 2 Crew

TABULA RASA Main Shot

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Operating in Caribbean

YACHT INTRODUCTION

CAPTAIN ONLY RATES: $18,000 plus all expenses

Includes: Captain, Lines/towels, Dishes, Flatware, Cooking Utensils/Cookware, Toys

Not Included:Fuel, Water, Customs/Immigrations, Food/Liquor/Ice, Mooring/Dock Fees, *Diving, Gratuity

*Diving can be arranged
Provisioning services can be arranged

Additional Rate Details:
CHRISTMAS RATE 2019: +10% / NEW YEAR'S RATE 2018-19: Flat rate of $23,500
(Maximum pax rate applies to Christmas)

HALF BOARD RATES: (7/4/3 BREAKFAST/LUNCH/DINNER): $150 off / person
***3 lunches and 4 dinners ashore at client expense***
***Does not combine with child discounts***

CHILD DISCOUNT: $250 off for each child age 15 and under
***Age is based on the charter date NOT the date of booking***

LESS THAN 6 NIGHT CHARTERS DIVIDE BY 6 RULE: (Rate / 6 X #Nights)
***(Rate divided by 6N X NUMBER OF NIGHTS*** FOR 6 NIGHTS DIVE RATE BY 7 X 6N.

TRAVEL AGENT COMMISSION standard 15%

***Half board and / or children's rates do not apply when using special discounted rates***
Summer Base Port: St. Thomas, USVI
Summer Operating Area: Caribbean Virgin Islands
Winter Base Port: St. Thomas, USVI
Winter Operating Area: Caribbean Virgin Islands
Location Details:
Tabula Rasa is located at American Yacht Harbor in Red Hook on the east end of St. Thomas, USVI.

SPECIFICATIONS

Length 57ft 1in (17.4m)
Beam 98ft 5in (30m)
Draft 4ft 11in (1.5m)
Sleeps 8 Guests
Cabins 4
Crew Captain Colin Lange & Chef
Year Built 2006 / Refit 2018
Cruising Speed 7kts
Max Speed 10kts
Stabilisers None
Engines 2x Yanmar 75hp diesel engines
Builder Lagoon
Designer Not know
Flag Not know
VAT Registered No
US Duty Paid No

APPROXIMATE WEEKLY RATE

High  USD $23,500 | Low  USD $15,500

FEATURES & AMENITIES

Indoor audio system, iPod dock, TV saloon, Wi-Fi, 13ft / 4.00m 40hp Nautica, Beach games, Floating Mats, Kayak, Paddleboards multiple, Tube - towable, Wakeboard, Water skis - adult, Water skis - child, BBQ, Deck shower, Fishing gear - light, Kosher, Special diets

ACCOMMODATIONS

Sleeps 8 In 4 Cabins

DIVING EQUIPMENT

Not Insured, Snorkelling gear, 8 Tanks, 8 BCs, 8 Regulators, Master,

3 dives included per certified diver.

$25/dive/diver for additional dives (3+)

YACHT CREW

Captain: Colin Lange

Colin and Julianna are an inspired, water-loving team, whose passion brought them together, and motivated them to begin chartering,

Colin fell in love with sailing at the age of nine. He spent his childhood on the water learning to sail. For many years he raced throughout New York and Canada before he got into instructing. The next six years he spent coaching kids (8-18) how to sail and to race. In the midst of completing his bachelors degree he realized that following his dreams was what really mattered, so he moved to St. Thomas to begin his next great adventure.

QUALIFICATIONS AND SKILLS

U.S. Coast Guard Masters Captain’s License - STCW, Auxiliary Sail and Assistance Towing Endorsement

NAUI Dive Master

American Red Cross Life Guard

American Red Cross Emergency First Responder

U.S. Sailing Instructor

EMPLOYMENT HISTORY

First Mate | Scubadu (43ft) Catamaran Red Hook, St. Thomas | 2017- current Responsible for 12+ guests safety and enjoyment of the trip. Duties include navigation, proper sailing, bartending, food preparation, handling lines and fenders, moorings and anchoring.

Server | Fish Tails Bar & Grill Red Hook, St. Thomas | 2017- current Trained 7+ employees on a company serving standards and policies. Assisted bartender in drink making. Made all salads and plated all desserts in peak hours. Lead team in exceeding daily sales goals.

First Mate | Island Star Charters Compass Point, St. Thomas | 2017- current Operated the yacht while also responsible for upkeep and stocking the boat of all necessary supplies. Shaped the itinerary through the BVI around needs of guests. Guide snorkel tours.

General Manager/Bartender | The UP Pub Williamson, NY | 2011-2017 Operate restaurant and bar completely including inventory, ordering, catering, managing staff, website design, social media, and maintenance. In charge of creating new dishes and designing the menu. Proficient in creating a wide variety of standard and specialty cocktails.

Dock Master | Rochester Yacht Club Rochester, NY | 2016-2017 Managed incoming guests and members. Assisted them in docking. Was in charge of a weekly cleaning of boats, and moving boats from slip to slip.

Sailing Instructor | Sodus Bay Junior Sailing Association Sodus Bay, NY | 2008-2014 Full time sailing instructor including dry land classes and on-water practical lessons. Responsible for the safety of the students (up to 20 at a time) as well as the maintenance of the boats. Operated power boats daily, center consoles and tenders, including regular servicing of engines.

EDUCATION

University of Massachusetts ‘16 Bachelor of Arts Major: Communication with a focus in social and mass media marketing

Chef: Julianna Leone

Julianna was raised in a large Italian family where the kitchen was the most important room in the house. She learned at a young age from three generations of cooks how to feed the masses. While growing up in Upstate New York, she spent her summers at her family cottage on Owasco lake, where she developed a deep love for being on the water. Her passion food and the water merged when she realized she could do both while being a chef on a yacht.

Together, Colin and Julianna are the perfect pair for any charter adventures.

QUALIFICATIONS AND SKILLS

Certified Personal Chef

Experienced Chef, Bartender, and Barista

Specialized Fine Wine Knowledge

NAUI Certified Open Water Diver

STCW and Emergency Responder Certified

Social Media and Marketing Expert

Skilled Designer, Photographer, Videographer, Yoga Instructor

EMPLOYMENT HISTORY

Hostess / Food Runner | XO Bistro Redhook, Saint Thomas | 2018-current Responsible for all organization and management of tables and bar. In charge of presentation of all dishes. Trained new employees on proper plating techniques.

Private Yoga Instructor | 2017- current

Bartender | Bradford’s Rochester, NY | 2017-2018 Working diligently to build a strong customer base by performing exceptional customer service. Preparing specialty drinks consistently with great speed.

Barista | Java’s Cafe Rochester, NY | 2017-2018 Crafting gourmet coffee beverages. Cultivating a variety of skills to provide consistent, fast service to 100+ people during peak hours.

Associate Art Director / Designer | Partners + Napier Rochester, NY | 2015-2017 Worked exclusively with Constellation Brands Inc. to create unique point of sale pieces for low to high end wine and spirits brands. Gained an extensive knowledge of wine and spirits while leading educational tastings and pairing events. Generated social media calendars and content, including copy, photography, and videography.

Bartender | NYS Fair Beer Garden Syracuse, NY | 2017

Catering Assistant/Server | Petite Soirée Rochester, NY | 2010-2015 Aided in various private event meal prep, set-up, and table setting.

Line Cook/Bartender | Pultneyville Deli Company Pultneyville, NY | 2012-2014 Worked as a line cook in direct communication with the head chef of the restaurant and bar. Responsible for creating specials, and overseeing food prep start to finish. Worked as bartender to come up with cocktails and wine pairings.

EDUCATION

IAP College ‘18 Personal Chef Program

Rochester Institute of Technology ‘15 Bachelor of Fine Art Major: Graphic Design Minor: Advertising and PR

YACHT MENU

BREAKFAST

Greek yogurt parfait with sweet honey, candied walnut granola and fruit 

Traditional Italian sausage frittata with fresh vegetables

Lemon ricotta pancakes with orange infused maple syrup, topped with whipped cream and fresh orange slices

Eggs Benedict Oscar with king crab and lemon and cayenne aioli

Continental breakfast with fresh fruit smoothies

Fresh Caribbean lobster omelette with sautéed scallions and spinach, sprinkled with parmesan

Monte Cristo with honey roasted ham, oven cooked turkey and gouda between brioche bread and a powdered sugar dusting

LUNCH

Blackened Mahi sandwich with a mango cilantro sauce and orzo vegetable melange

Caribbean jerk chicken kabobs with avocado three bean salad

Cubano sandwich with fried sweet plantainsGreek turkey burger with tzatziki sauce and taboolah

Caprese panini with fresh watermelon, feta, and mint salad

Chicken Avocado Caesar Salad

Locally caught grilled Wahoo fish tacos with pineapple and mango salsa with spicy siracha mayo

APPETIZERS

Roasted tomato and spinach flatbread

Grilled bacon wrapped asparagus topped with whipped ricotta

Baked pear and brie crostini with thyme and balsamic

Charcuterie board with assorted cheese, apple slices and mango chutney

Fresh spring rolls with grilled shrimp and a peanut and hoisin satay

Pan-seared scallops topped with a dijon avocado sauce

Roasted red pepper hummus with toasted pita and cucumber slices

DINNER

Grilled garlic shrimp linguini with creamy parsley alfredo sauce

Roasted pineapple and rum chicken with a brown sugar reduction and creamy vegetable risotto

Pan-Seared herb-crusted salmon with a sweet thai basil cream sauce, wild rice and steamed broccoli 

Grilled pork tenderloin and red wine and herb gravy with sweet potato puree 

Pasta fagioli with spicy Italian sausage, peppers, and onions

California spicy nigiri tuna stack with tangy ponzu sauce

Flame grilled filet mignon with truffle potatoes and roasted asparagus

DESSERT

Vanilla bean crème brûlée

Dark chocolate espresso tiramisu 

Homemade salted caramel ice cream with crispy pizzelle

Chocolate and vanilla mousse trifle with layers of strawberries and whipped cream

Molten lava cakes with homemade vanilla ice cream, fresh strawberries, whipped cream, and mint

Mini almond joy cheesecakes

Homemade key lime pie with fresh whipped cream

YACHT PHOTOS

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CONTACT / INQUIRE ABOUT THIS YACHT CHARTER

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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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