VIRGIN ISLANDS CHARTER YACHTS:
1-800-596-0594
SALTY DOG
| Length: | 50 ft |
|---|---|
| Builder: | Leopard |
| Year Built: | 2023 |
| Max Guests: | 8 |
| Cabins: | 4 |
| # Crew: | 2 |
| Beam: | 26.5 ft |
| Draft: | 5.3 ft |
| Base Port: | Virgin Islands |
| Lounging around on the flybridge a few steps removed from the helm station on a breezy afternoon in the Virgin Islands is pretty darned enjoyable. In fact so is strolling about the boat and taking in the expansive views from numerous vantage points. On this boat, the great outdoors literally pour into the saloon and sleeping cabins thanks to the wall of glass and overhead skylight that spans the saloon.It offers four queen berths all en-suite bathrooms. |
Accomodations:
| 4 x queen cabins each with en-suite bath with electric toilet and stall showers. Salon has lounge area, galley, nav station, formal dining area and door opening to front cockpit as well as aft deck. Salon can be opened with beautiful natural breeze and is also fully air conditioned for guests comfort. Top fly-bridge lounge area with 360 degree view, table, sunbed, lounge area with table and sun awning. Equipped with lithium battery bank to allow for A?C's at night with no generator noise. | |
| Queens: | 4 |
|---|---|
Charter Yacht SALTY DOG : 2023 50 ft Leopard Catamaran
Scuba Diving
| Scuba: | Yacht offers Rendezvous Diving only |
|---|---|
| Compressor: | Not Onboard |
| Dive Info: | |
| Yacht offers rendezvous diving. All certified divers are required to present their certification cards and inform the crew if any rental equipment will need to be arranged. If guests are interested in trying scuba diving, the crew will arrange a Discover Scuba Diving. The crew will build this into the itinerary and make the necessary arrangements. Rendezvous diving average costs with equipment 1 Tank Dive - $100 2 Tank Dive - $140 Night Dive - $150 Discover Scuba Diving - $160 | |
Water Toys
| Dinghy: | 12 ft |
|---|---|
| Dinghy HP: | 40hp |
| Dinghy Pax: | 10 |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| PaddleBoard: | Yes |
| 1 Man Kayak: | Yes |
| Float Mats: | Yes |
| Swim Platform: | Yes |
| Boarding Ladder: | Yes |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | Trolling and Casting |
| # Fish Rods: | 3 |
| Other Toys: | |
| Captain is not a certified sailing instructor but is happy to teach guests the basics of sailing. Tube Floating mat 2 Stand-Up Paddle boards 1 Kayak Selection of snorkeling gear for all guests 2 Sea scooters 3 Fishing rods, basic lures and tackle Noodles Floaties/Tubes Board Games | |
Entertainment
| Internet: | Onboard WIFI |
|---|---|
| BBQ: | Yes |
| Salon Stereo: | Yes |
| Num CDs: | Yes |
| Board Games: | Yes |
| Num Books: | Yes |
| iPod: | Yes |
| Other: | |
| Cockpit enclosure | |
Amenities | |
| Voltages: | 110/220 V |
| AC: | Full |
| Hair Dryer: | Yes |
| Special Diets: | Yes |
| Kosher Diets: | No |
| Nude Charters: | Inq |
| Guest Smoke: | Yes, on sugar scoops only |
| Crew Smokes: | No |
| Guest Pet: | No |
| Children?: | Yes |
| Min Age: | Water safe |
- Booked
- On Hold
- Available
- Unavailable
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Click on Images to Enlarge
Crew Profile
MEET YOUR CREW:
CAPTAIN: Gordon Holden
Chef: Jenine De Kock
Meet Gordon Holden, your Captain on Salty Dog! He is 28 from Buffalo NY and has been around the water his whole life. He grew up on the shores of Lake Erie sailing/swimming/waterskiing with family and friends in addition to spending summers at Lake Muskoka in Ontario Canada doing much of the same.
His family owns a C&C 33ft sailboat on Lake Erie that he and his 3 brothers learned to sail from an early age. In addition to sailing, he was the captain of my high school swimming and diving team as well as the local rugby club. He has always had a passion for the water and has sailed in a variety of locations across the globe.
During summer breaks in college, he worked in high end hospitality establishments in East Hampton & Montauk NY and enjoyed providing unique experiences to guests. A few years after graduating college with a Business Administration & History Degree, he worked in Corporate for some time and decided to leave his desk behind and hit the water full time! Gordon went on to obtained his captain and sailing credentials, spent a season working flotilla charters in the Mediterranean, mainly Croatia and Greece, and has spent the last season captaining term charters in the Virgin Islands.
Jenine is a culinary trained chef from Cape Town, South Africa. After completing her Bachelor of Commerce Degree and subsequently working 4 years in corporate retail, she left Cape Town for a brief traveling sabbatical and never looked back to “conventional” life again. She was an avid traveler in her 20’s and after spending 6 months in India she decided yet again to make a major change and seek work on superyachts. Although she initially joined superyachts to continue her nomadic lifestyle; a deep love for being on the water, and expressing herself creatively through food, is what kept her there. After 5 seasons on superyachts, Jenine transitioned to catamarans where she can have a more hands on experience with both guests and sailing alike. She is a passionate sailor, holding a yacht masters license and loves any activities to do with water, especially scuba diving. Jenine is very social, loves water sports and exploring new, undiscovered places.
Gordon and Jenine look forward to hosting you on Salty Dog and creating wonderful memories for you.
Sample Menu
BREAKFAST
Asparagus and Soft Eggs on toast, crispy bacon, freshly shaved parmesan cheese and topped with a hollandaise sauce.
Beef Huevos Rancheros with multigrain tortillas stacked with ground beef, eggs over easy, peppers, salsa, scallions, cilantro, feta cheese and avocado.
Country power scrambler with scrambled eggs, country bacon, breakfast sausage, cremini mushroom, onions, tomatoes and fried plantains and triangles of toast
Soft boiled eggs in a creamy cheese sauce with a dash of sherry and arugula on rye
Freshly flipped French crepes of your choice – cinnamon sugar with a touch of lemon, fresh strawberries and cream, plantains and caramel sauce or egg, spinach, salsa and grated cheddar cheese.
Breakfast fruit platter, granola and yoghurt served with crunchy bran and marmalade French toast on the side.
New York breakfast with pumpernickel bread, thinly sliced smoked salmon, whipped cream cheese topped with slithers of red onion, diced tomato and fresh chives.
*Breakfast served with your choice of coffee or tea, juices and fresh fruit.
Bloody Mary’s and Mimosa’s on request
LUNCH
Greek Quinoa and avocado salad with spinach, finely chopped onions, tomatoes, avocado slices and sprinkled with crumbled feta cheese.
Grain and greens Mediterranean salad consisting of mixed greens, lentils, lemon and oregano grilled chicken, hummus, Kalamata olives and cabbage slaw
Gammon, Mushroom and Cheese Quiche served with a garden salad and mustard dressing.
Fusilli Pasta Salad with shrimp, artichokes, olives and goat’s cheese
Assortment of wraps with chicken, country ham or salami, sundried tomatoes, pesto, roasted peppers and provolone cheese and crispy lettuce.
Tarragon Chicken salad served on a bed of arugula with celery, apple, fresh parsley and cashews
Spicy California Seafood Stack with brown rice, cubed cucumber, avocado and chives topped with a spicy mayonnaise and a sprinkle of rice seasoning.
*Enjoy chilled water, cold beer or soft drink, your favorite cocktail or a glass of wine
APPETIZERS
Seared beef tenderloin tips with horseradish cream sauce and crostini
Shrimp Ceviche with bell peppers, fresh mango and cilantro
Smoked Salmon Mousse with dill and capers served on endive spears
Caprese salad skewers drizzled with balsamic glaze
Stuffed mushroom caps with garlic and parmesan cheese
Anti-Pasta platter with a selection of meats, pimento olives and grapes accompanied by an assortment of cheese, pickles and crackers.
BBQ rainbow veggie kabobs with cherry tomato, broccoli, mushroom and zucchini basted with a coriander, paprika and cumin marinade.
Prosciutto wrapped melon slices
DINNER
Shrimp Thai curry with coconut and coriander served with fluffy white rice.
Parmesan crusted chicken with roasted vegetables and couscous
Herb pork tenderloin served with a marmalade and Dijon mustard sauce, roasted potatoes and a side of green vegetables
Fettucine with white truffle butter and mushrooms served with arugula salad
White wine poached salmon with lemon butter sauce, a simple side of grilled asparagus and mashed potatoes
Slow-roasted lamb shanks with leek risotto and carrot bundles
Oven roasted sea bass with ginger and lime sauce, steamed rice and snow peas
*Enjoy your meal with wine, water, a cocktail or the beverage of your choice
DESSERT
Homemade strawberry granita with mint infused strawberries on the side
Espresso panna cotta with whipped cream and chocolate shavings
Individual molten chocolate cakes served with vanilla ice cream
Mini cheese cakes served with passion fruit coulis
Rose wine gelatin with fresh blackberries
Lemon and Mango Syllabub
*End your day with an after dinner drink, coffee or tea.
Standard Ships Bar
Soft drinks, sodas, water, beers and well drinks, cocktails are available for your enjoyment.
Spirits
Vodka brands: Tito’s, Stoli, Smirnoff
Whiskey brands: Johnny Walker, Dewars, Jack Daniels
Tequila brands: Souza, Milagro
Rum brand: Cruzan
Gin brands: Gordans, Tanqueray
Assortment of liqueurs.
Red and White Wines
Pino Grigio, Sauvignon Blanc, Chardonnay, Cabernet Sauvignon, Red Blend, Pinot Noir, Proseco
Beer
Bud, Coors, Corona, Miller, Caribe, Presidente
Please let your broker know your preferred brand.
If you require premium wines or spirits of your choice, please notify your broker and we will be happy to source it for you and have them onboard when you arrive.
These would be at an additional cost to you.
Rates
| SEASON: | 2 Guests | 4 Guests | 6 Guests | 8 Guests |
|---|---|---|---|---|
| Winter 2023 to 2024 | $27,500 | $28,500 | $29,500 | $30,500 |
| Summer 2024 | $27,500 | $28,500 | $29,500 | $30,500 |
| Winter 2024 to 2025 | $27,500 | $28,500 | $29,500 | $30,500 |
| Summer 2025 | $27,500 | $28,500 | $29,500 | $30,500 |
Turn Around: 48hrs
Preferred Pickup: USVI
Other Pickup: Road Town, Tortola
Price Details:
BVI:Yacht is able to charter in the BVI
ST. Thomas pick-up and drop-off.
CRUISING FEES:
BVI Cruising Fees are included
MINIMUM NIGHTS: 4
LESS THAN 7 NIGHT CHARTER RATES: For 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights.
SLEEP ABOARD:1/2 the daily rate. Dinner ashore at client's expense. Includes; boarding after 4pm, welcome cocktail and breakfast the
next morning and early start.
TURN AROUNDS: 48-hour turns are standard
HALF-BOARD OPTION: $150 discount per person
Includes; 7 breakfasts, 4 lunches & 3 dinners, all other meals to be eaten ashore at client's expense.
LOCAL FARE OPTION: $75 discount per person
Includes; 7 breakfasts, 5 lunches & 6 dinners, all other meals to be eaten ashore at client's expense.
HOLIDAY RATES:
XMAS: Flat rate $32,500. Must end no later than Dec 27th.
NEW YEARS: Flat rate $35,500. Must begin no sooner than Dec 28th.
CHILDREN'S DISCOUNT:
$200 discount per child under aged 12 up to a max of 3 children.
Rate Terms:
All Inclusive.Cruising Permit: Paid by BoatLicenses: Paid by BoatAll rates are for the entire yacht and are subject to change without notice prior to actual reservation.
An additional premium maybe applied for Holiday Periods such as Christmas and New Year.