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Operating in Bahamas, Caribbean, Central America
YACHT INTRODUCTION
SPECIFICATIONS
Beam 39ft 1in (11.9m)
Draft 7ft 7in (2.3m)
Sleeps 8 Guests
Cabins 4
Crew Captain Drew Meyers, Chef and 2 crew
Cruising Speed 10kts
Max Speed 12kts
Stabilisers None
Engines Two 380 hp Yanmar diesel main engines
Designer Marc Lombard
Flag Cayman Islands
VAT Registered No
US Duty Paid No
APPROXIMATE WEEKLY RATE
High USD $80,000 | Low USD $70,000
FEATURES & AMENITIES
Bluray library, Bluray player saloon, Cell phone, Cinema, DVD library, DVD player saloon, Indoor audio system, iPod dock, Satellite TV, Wi-Fi, 14ft / 4.50m 0hp Zar, Floating Mats, Inflatable floating island, Kayak, Kite board equipment, Tube - towable, Wakeboard, Water skis - adult, BBQ, Fishing gear - light, Special diets, Swim platform
ACCOMMODATIONS
Sleeps 8 In 4 Cabins
4 cabins total. Master cabin on main deck with panoramic views and access to private bow owner's terrace. The master cabin has king bed, sitting area with sofa, chairs and coffee table and desk with work station. Down a few steps to the left is the master bathroom with 5 head steam shower, private WC and duel sinks and spacious closets. From the living room on the left down a few steps to two queen bed cabins. Each cabin has good closets and private bath with 5 head shower.One of the guest cabins can be converted to a study. From the living room down a few steps to the right to the forth queen cabin with private bath with 5 head shower. The crew quarters and galley are separated from the guest areas. Galley and two crew cabins to the right and one crew cabin on the left. Very big living room with 12 person dining area, bar, couches and chairs. Shaded aft deck with 10 person dining and lounging. Stairs up to huge fly bridge sun and shade deck with lounging and dining for 10 and control station.
DIVING EQUIPMENT
Not Insured, Diving by arrangement, Snorkelling gear
YACHT CREW
Captain Drew Meyers: American
Drew Meyers has worked in the yachting industry for the last seven years and is excited to welcome you to WindQuest! His contagious enthusiasm and intimate knowledge of the Caribbean islands help create a one-of-a-kind charter experience.
Growing up in New England Drew was always around the water, however it was not until college that he discovered the world of yachting. He took a year off University and sailed with three friends from Cape Cod to St Maarten. It was during this adventure Drew discovered his passion for the ocean and decided to turn it into a career. After finishing his degree in Business Finance, Drew returned to the water and has remained on yachts ever since and was the captain of the very successful charter cat Matau.
Drew holds a Master of Yachts 200 Ton license and is working toward his 500 Ton license. He is constantly trying to challenge himself and recently completed a 1500 NM trip using celestial navigation! Drew is an avid underwater explorer and is PADI rescue diver certified. Drew’s skills are not limited to water and wind, just ask him for his famous chocolate fudge sauce and find out!
Max is a classically trained chef with four-year culinary arts degree from Kendall College in Chicago, Illinois. He began his culinary career in 2010 after choosing not to further pursue the physics degree he was working towards at Southern Illinois University in Carbondale. After returning to the Chicago-land area, he climbed the ranks at a brand new fast-casual restaurant chain and helped them grow from one location into five separate locations. After two years of explosive expansion, Max decided to focus more on education and the potential for new experiences by transplanting to the heart of downtown Chicago. He spent the next two years soaking up all the knowledge he could through classes and also staging (unpaid temporary work) in numerous restaurants, hotels, and catering operations throughout Chicago. Upon completing his degree in culinary arts, Max set his eyes on yachting as his next career path. He packed his bags and flew to Fort Lauderdale to get his certifications and training required for this new industry. Throughout his first year in yachting, Max has been the chef on yachts up to 60m (197ft) and has cruised across the Caribbean, Bahamas, and the Mediterranean. Now on Windquest, Max is ready to tantalize guests with interesting and innovative preparations on new and classics dishes. Max is a protege of the famed Chef David Bouley and Max will be a guest chef at Bouley Restaurant in New York this fall.
Mate Ryan Beutler: American
Ryan joined the Crew of WindQuest in May, 2016. He grew up in Connecticut, learning to sail at a young age and spending many days doing so on the Long Island Sound. In fact his dad insisted on having him at least sit on the families 22-foot sailboat the day out of the hospital. With a strong desire to spend time on the water he spent the summer months while at university working as the crew aboard a 50 foot Alden sailboat with day charters and trips to Martha’s Vineyard and Nantucket. After completing his degree in Marine Affairs from the University of Rhode Island, Ryan joined the crew of WindQuest. Since then he has sailed extensively with the crew, from British Columbia to the Caribbean. He is Open Water Dive Certified and currently working towards his Master of Yachts 200 Ton License.
With a strong love for the outdoors, the ocean, and sailing mixed with youthful personality and energy, Ryan hopes to help provide a delightful charter experience.
Steward Sean De Klerk: South African
Passionate about service and a life at sea, Sean De Klerk fills the position of steward on board WindQuest. Growing up in Durban, a charming seaside town on the east coast of South Africa, renowned for its sailing culture and also boasting the largest harbour in Africa, his extensive background in fine dining and hospitality, coupled with the maritime ethos of his home town, it was no surprise that Sean was to end up pursuing a career in the luxury yacht industry. His fine dining and hospitality background has equipped him with an extensive knowledge of food, wine and cocktail service as well as a superb attention to detail concerning all things related to housekeeping and guest relations. His warm and charming nature contributes in a unique way to the personable and tailored experience that all guests have on board WindQuest.
YACHT MENU
Sample cuisine from Chef Sara Manning
Breakfast
Lemon Ricotta Pancakes topped with Sautéed Apples served with Crisp Bacon and fresh-squeezed Tangerine-Orange Juice
*
Poached Eggs on fresh-baked Chive Biscuits drizzled with Hollandaise Sauce served with a classic New England Bloody Mary
*
Please Note: All Breakfasts are served with a platter of Seasonal Fruits, an assortment of chilled Yogurts, Toast with a selection Jams, and freshly brewed Coffee or Tea
Lunch
Grilled and Sliced Duck cold-marinated in Orange Juice and Cointreau served atop a fresh slice of Rosemary Cornbread with a cold Broccoli Sesame Salad
*
Savory Summer Tart: Tomatoes, Roast Garlic, Fresh Basil and Fontina Cheese baked in a Crushed Herb Pie Crust accompanied by a crisp Spinach Salad tossed with toasted almonds, apples, chives and bacon
*
Balsamic Rosemary glazed Ribs served with Baked Macaroni and Blue Cheese and a Garden Salad
Hors D’oeuvres
Examples of Hors D’oeuvres Include: Chipotle Shrimp and Avocado Spring Rolls with a Mango Dipping Sauce, Plump Dates stuffed with Gorgonzola and wrapped in Bacon, White Bean Humus with Toasted Pita Chips, Baked Stuffed Clams
Dinner
To Start
Arugula and Goats Cheese atop a thin square of Watermelon finished with a drizzle of Balsamic Reduction
*
Pan Roasted Asparagus Soup with Tarragon and Black Pepper Parmesan Biscotti
*
Arugula tossed with Extra Virgin Olive Oil and Balsamic Vinegar mixed with Wafers of Beef Tenderloin served in a Parmesan cup
*
Creamy Zucchini Bisque Served with Crisp Rosemary Flatbread
Entrees
Hot and Crunchy Mahi Mahi topped with Mango Salsa served with Wasabi Mashed Potatoes
*
Sous-Vide Steak served with Charred Eggplant Puree and Seasonal Vegetables
*
Pork Tenderloin in a Maple and Soy Sauce with Buttermilk Corn Cakes and Grilled Asparagus
*
Rack of Lamb with Spinach Pesto served with classic French Ratatouille and Potatoes Au Gratin
Dessert
Choux a la Chantilly
*
Lavender Creme Brûlée
*
Lemon Curd Tart with Blueberry Ice cream
*
Flour-less Chocolate Cake with Coconut Ice cream
YACHT LAYOUT
YACHT PHOTOS
Master
Saloon
Saloon
Saloon
Guest Cabin
Top Deck
Stern
Evening
Bow
Master
Aft Seating
Dining
Guest Cabin
Deck
At Anchor
Sunset
Aft Seating
Tender
