VIRGIN ISLANDS CHARTER YACHTS:
1-800-596-0594
CHAMPAGNE
CHAMPAGNE
| Length: | 45 ft |
|---|---|
| Builder: | Fountaine Pajot |
| Year Built: | 2019 |
| Max Guests: | 6 |
| Cabins: | 3 |
| # Crew: | 2 |
| Fuel Use: | n/a US Gall/Hr |
| Beam: | 24.77 ft |
| Draft: | 4.3 ft |
| Base Port: | St. Thomas, USVI |
| Champagne is a brand new, modern, bright, spacious yacht. It has incredible interior living spaces, an extensive cockpit flowing into an innovative salon and lounge space making it truly astonishing. The guest cabins are also wonderfully bright and offer a quiet, comfortable place with ensuite bathrooms. It has generous relaxation spaces, on the foredeck, lounge deck and in the cockpit. |
Accomodations:
| Climb aboard Champagne and enjoy the boldly modern, bright, spacious area onboard. The design accommodates incredible interior living spaces making her truly astonishing. It offers an extensive cockpit opening into a spacious saloon incorporating the galley and lounge area.The guest cabins are bathed in light and offer a quiet, comfortable place with ensuite bathrooms. It is enhanced with incredibly generous relaxation spaces, on the foredeck, lounge deck and in the cockpit. | |
| Queens: | 3 |
|---|---|
Charter Yacht CHAMPAGNE : 2019 45 ft Fountaine Pajot Catamaran
Scuba Diving
| Scuba: | Onboard |
|---|---|
| License Info: | Master |
| Compressor: | Not Onboard |
| Dives: | 3 |
| Dive Info: | |
| Yacht offers onboard diving. Dives are $50 per certified diver. All certified divers are required to present their certification cards. Scuba diving equipment will cost an average of $150 per person/per week. Scuba gear includes a BCD, regulator, weights and tank. Crew will arrange rental equipment on behalf of the guests and have it onboard when guests arrive Wetsuits, if desired, need to be rented. | |
Water Toys
| Dinghy: | 10ft |
|---|---|
| Dinghy HP: | 15hp |
| Dinghy Pax: | 8 |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| PaddleBoard: | 2 |
| 2 Man Kayak: | Yes |
| Float Mats: | Yes |
| Boarding Ladder: | Yes - port transom |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | Tackle/Trolling |
| # Fish Rods: | 2 |
| 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 Tandem kayak Selection of snorkeling gear for all guests 2 Fishing rods, basic lures and tackle Noodles | |
Entertainment
| Internet: | Onboard WIFI |
|---|---|
| BBQ: | Yes |
| VCR DVD: | Yes |
| Salon Stereo: | Yes |
| Num CDs: | Yes |
| Board Games: | Yes |
| iPod: | Yes |
Amenities | |
| AC: | Full |
| AC Night: | Yes |
| AC Surcharge: | no |
| Hair Dryer: | Yes |
| Special Diets: | Inq |
| Kosher Diets: | No |
| Nude Charters: | Inq |
| Guest Smoke: | Transom steps |
| Crew Smokes: | Inq |
| Guest Pet: | No |
| Children?: | No |
- Booked
- On Hold
- Available
- Unavailable
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Click on Images to Enlarge
Crew Profile
MEET THE CREW FOR SEASON 2021/22:
Captain Kevin & chef Donna
Captain Kevin’s professional background is in the SAP IT world, in 2010 he moved into international SAP consulting. Two years in Australia, then the next 6 years working for a company based in Switzerland focusing on SAP projects in the middle and far east. Donna has a background as a PA to a MD in an aeronautical engineering company including events coordination and
management - and later they both had a Video production company in south Africa focusing on underwater videography, photography and promotional DVD's for companies.
In 2012 on their return from Australia, Donna and Kevin moved aboard their Catamaran in Richards Bay, South Africa. During the second half of 2014 they sailed their boat to Cape town to get prepared for a refit. Further preparation for a transatlantic crossing was carried
out by both Donna and Kevin completing their STCW courses and Kevin’s Yacht Master Offshore qualification. Donna has also completed her Day skipper. Kevin is a certified Dive Master - Naui, Donna is a master scuba diver also Naui. Donna loves to cook.
They provisioned for 50 days at sea and set off mid-December 2018 with two friends along for the trip as additional crew. 2019. The crossing went very well, stopping along the way at Saint Helena, Brazil, French Guiana and arriving in Grenada where their friends hopped off to return to South Africa, Grenada and to the BVI. Kevin & Donna then made their way back down the islands via St Martin, St Eustatia, st Kits and Nevis, Le Saints, Martinique, St Lucia, SVG and Grenada for the hurricane season last year. 2020 we visited Guadeloupe and Antigua.
They now spend their time hosting Virgin Islands charters and they love sharing their discoveries with guests!
**Captain Kevin and chef Donna are both fully vaccinated
Sample Menu
Breakfast
Served with Coffee, Tea & Juice
Farmers market taco bowl’s
soft tortilla bowls with cheese, herby greens, fluffy scrambled eggs, crispy bacon and drizzled with balsamic glaze
Breakfast skillet
fried red potatoes and corn, topped with crispy bacon, fried egg and served with avocado salsa
Baked breakfast frittata
with sausages, mozzarella waffles and roasted tomatoes
Fresh made waffles
with syrup, scrambled eggs and a bacon stack
Bagel platter
toasted bagels served with smoked salmon, cream cheese, red onion, capers, avo slices, boiled eggs and sliced tomatoes
Shakshuka
topped with crispy bacon and feta, served with toasted flat bread
Lunch
Chicken kebabs and salad
chicken kebabs served with salad with a Caribbean flair and freshly baked bread (Captain’s speciality)
Snapper & whipped ricotta open sandwiches
served with rustic coleslaw
Caribbean shrimp and quinoa salad
with fresh green salad
Tuna Poke bowls
Gourmet tropical hamburgers
pure beef home-made burger patty served on a toasted bread roll with Swiss cheese, grilled pineapple, lettuce, tomato and sauce with curly fries
Barbeque pulled pork sliders
with German potato salad and pickled vegetables
Appetizer
Spicy salmon sushi cups
Beetroot pesto with pine nuts on spiedini
Roasted garlic humus with crudites and corn chips
Avocado mousse ritz
Bruschetta biscuits topped with Caramelised onion, Manchego cheese and fig
Captains famous chicken wings
Dinner
Pork tenderloin medallions
served with tasty fondant potatoes and a creamy mustard sauce and stir fry vegetables
Moqueca Baiana
with coconut rice and roast cauliflower
Beef tenderloin
grilled to perfection and served with roast red pepper sauce, French onion duchess potatoes and green beans
Lemon chicken orzo
accompanied by Caprese salad
Orange coconut mahi mahi
with rice noodles and ginger Teriyaki stir fried veg
Prawn and chorizo paella
accompanied by Greek salad
Dessert
Rum fudge pie
Banana foster crepes
Irish coffee ice cream – boat made
Chocolate pear pudding
Crème brulee
Chocolate cheesecake mouSTANDARD 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: |
|---|
| High Season |
| Low Season |
| Low Season (Fall/Winter) |
Turn Around: 48 hours
Preferred Pickup: Yacht haven Grande STT, USVI
Price Details:
BVI:Yacht is able to charter in the BVI
ST. Thomas pick-up and drop-off.
CRUISING FEES:
Bookings made AFTER Jan15, 2023, will include BVI Cruising Fees.
For all bookings made BEFORE Jan 15, 2023, Fees, and Taxes to be paid by the Charterer.
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 $22,500. Must end no later than Dec 27th.
NEW YEARS: Flat rate $23,500. 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:
InclusiveAll 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.