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Operating in Caribbean
YACHT INTRODUCTION
Rates are All InclusiveTaxes, re-location fees, cruising permits and licenses may be extra. Please verify with clearing house.Cruising Permit: Paid by Boat Licenses: Paid by Boat
Additional Rate Details:
HALF-BOARD RATES: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches and 4 dinners ashore at client expense. Also see Local Fare option below.
2-4/$29,900 5/$30,250 6/$30,600 7/$30,950 8/$31,300
LOCAL FARE MEAL PLAN: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
2-4/$30,200 5/$30,625 6/$31,050 7/$31,475 8/$31,900
CHRISTMAS/NEW YEARS: 7 night minimum.
CHRISTMAS: 1-8 guests @ $37,000 - must end by 12/28
NEW YEARS: 1-8 guests @ $38,000 - may not start prior to 12/29
Summer Base Port: Virgin Islands
Summer Operating Area: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards
Winter Base Port: Virgin Islands
Winter Operating Area: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards
SPECIFICATIONS
Beam 33ft 2in (10.1m)
Draft 5ft 0in (1.52m)
Sleeps 8 Guests
Cabins 4
Crew Captain Kieran Bown, Chef and 1 crew
Cruising Speed 8kts
Max Speed 12kts
Stabilisers None
Engines 2x VOLVO diesels at 150 HP
Designer Nauta Yachts
Flag Jamaica
VAT Registered No
US Duty Paid No
APPROXIMATE WEEKLY RATE
High USD $46,000 | Low USD $31,500
FEATURES & AMENITIES
CD library, Cell phone, DVD library, DVD player saloon, Games console, Indoor audio system, iPod dock, Satellite phone, TV saloon, Wi-Fi, 15ft/4.6m Center Console 60hp, Assorted water toys, Beach games, Floating mats, Kayak, Mono ski, Paddleboards multiple, Swimming noodles, Tube - towable, Wakeboard, Water skis - adult, Water skis - child, Water trampoline, BBQ, Deck shower, Hammocks, Ice maker, Kosher, Special diets, Sun cushions, Sun loungers, Swim platform, Water maker
ACCOMMODATIONS
Sleeps 8 In 4 Cabins
DIVING EQUIPMENT
Not Insured, Diving by arrangement, Diving lights, Snorkelling gear, Underwater lighting
YACHT CREW
Kieran & Michelle met back in 2012 in Mexico whilst working in the dive industry as instructors and photographers. Since then they have been on an unstoppable adventure that has taken them across the Caribbean, Americas, Europe & SE Asia.
They have now been in the charter industry for 5 years and are definitely enjoying their home in the British Virgin Islands. A country full of history and secrets that has allowed them to slowly discover more and more as their adventure continues.
Both Kieran & Michelle were led to the ocean by a passion for scuba diving and adventure, it is was this passion that formed the foundation for a life destined on the ocean. Being on boats has been an integral part of their lives since they were young and it was a natural progression to move on to running sailing yachts in the Caribbean.
Michelle is a trained chef, completing the Ashburton Chefs academy in 2017 to add to her extensive personal experience of working under an array of incredible Yacht & Restaurant Chefs. She also has dive instructor rating and is a qualified captain that thrives on deck.
Kieran is an accomplished diver as well as Captain. He enjoys most water sports and has a keen interest in marine life.
Following Irma & Maria in 2017, Kieran & Michelle spent 15 months living on Tortola rebuilding a hurricane damaged catamaran and returned it to the charter fleet. This was an invaluable experience for any charter crew rebuilding a yacht from the ground up and learning every aspect of the rebuild, repairs and upgrades along the way. Here they collectively developed a strong knowledge of Boat Building, Project Management and general Marine Engineering.
In addition to working on charter yachts, Kieran & Michelle’s other passion is adventure and photography. It is this combination that led to the birth of Panga Expedtions. For the past 6 years they have been travelling the world, capturing incredible footage from both above and below the surface and have been featured on countless National TV Channels/Online Media Oulets including Nat Geo, Discovery, Shark Week, GoPro & Google. Whilst enjoying brief sponsorships from GoPro, Light & Motion and other adventure sport companies to help capture incredible footage.
They’re now working on developing a worldwide itinerary that will include guided trips to participate in; Humpback Whales in water interactions, Tiger Shark Dives, Wakeboarding, Whitewater Kayaking, Mountain Biking whilst being filmed in 4K. This will be operated during the hurricane season and will allow them the opportunity to both charter and pursue their dream of running expeditions.
Twin Flame will be accompanied with a third crew member
YACHT MENU
BREAKFAST
Coffees, Tea, chocolate selection
Fresh Tropical fruit platter, muesli, toasts, freshly squeezed orange juice,
Blueberry pancakes with maple syrup muffins, viennoiserie
Jamaican Stamp ‘n’ Go (Salt Fish Fritters) with Johnny cakes,
Eggs (Poached, scrambled, Benedict, omelette), crispy bacon
LUNCH
Caribbean versus
Down Island chicken Roti with ‘slaw
Grilled watermelon & pineapple salad with coconut shrimp
Caribbean lobster Bisque & green papaya salad
Three cheese quiche & mixed leaf salad with Dijon vinaigrette
Cajun chicken Caesar salad with a Giant crouton
Mediterranean versus
Fresh tuna Niçoise Salad
Duck & pomegranate salad with garlic Ciabatta croutons
Crab & basil Timbales with a sweet & sharp tomato dressing
Beetroot, caramelised onions & goats cheese tartelettes with a beetroot reduction & raspberry vinaigrette
Chilled Summer pea soup with Parmesan ice-cream garnish
Tapas Feast: tortilla, glazed Chorizo, marinated Manchego, vured meats, roasted peppers & Chilli prawns
DINNER
Caribbean versus
Grilled swordfish with lemon Caper-berry sauce
Jamaican Jerk chicken with pineapple salsa & rice ‘n’ peas
Plantain crusted fish steak with tomato Colada sauce
Prosciutto wrapped Mahi-Mahi with mango relish & wilted spinach
Pistachio coated pork Tenderloin on a bed of creamed yams & carrot reduction
Mediterranean versus
Porcini mushroom risotto witht truffle oil & Rucola salad
Honey & Balsamic glazed roast pork tenderloin, roasted new potatoes & seasonal greens
Chefs recipe Moussaka & Greek salad with an oregano & red wine vinaigrette
A choice cut of steak grilled to your liking on the BBQ, Dauphinoise potatoes & glazed vegetables
Slow cooked lamb Tagine, Mediterranean roasted vegetable Couscous & Harissa yoghurt
Pan fried sea bream served on a bed of herb infused, polenta & roasted vine Cherry tomatoes
DESSERT
Caribbean versus
Banana upside-down / Cake with rum caramel sauce
Key lime pie / ginger poached pears with vanilla ice cream & poppy seeds
Baked passion fruit / Cheesecake with mango coulis
Mediterranean versus
Tarte Tatin with Chantilly cream / Caramel Marble cheesecake with vanilla ice cream
Tarte au citron with raspberry coulis / Tiramisu with chocolate motif / Trio of chocolate Indulgence
CANAPES
Warm tortilla chips with salsa, guacamole & sour cream / Tempura mussel shooters with wakame
Salami, Gherkin & cream cheese roulades / spicy potato wedges & sweet Chilli dipping sauce
Quenelles of chicken liver Parfait on Melba toasts / Crudités with Houmous & Rose harissa paste
Smoked salmon, cream cheese & Caviar on mini toasts
Watermelon Gazpacho shots with salt & pepper prawn / Devils on Horseback
YACHT LAYOUT
YACHT PHOTOS
