Length: | 75 ft |
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Builder: | CNB Bordeaux |
Year Built: | 2021 |
Max Guests: | 6 |
Cabins: | 3 |
# Crew: | 2 |
Max Speed: | 10 |
Cruising: | 8 |
Beam: | 20 ft |
Draft: | 9.8 ft |
Base Port: | Antigua / St Maarten |
All Photos are of sister ship and credited to Nicolas Claris. Spark 3 is launching March 2021 |
Scuba: | Yacht offers Rendezvous Diving only |
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Compressor: | Not Onboard |
Dinghy: | 3.7m rib |
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Dinghy HP: | 40HP |
Dinghy Pax: | 6 |
Adult Skis: | Yes |
Kids Skis: | Yes |
Snorkel Gear: | Yes |
WakeBoard: | 1 |
PaddleBoard: | 2 |
Swim Platform: | Yes |
Boarding Ladder: | on platform |
Fishing Gear: | Yes |
Internet: | Onboard WIFI |
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BBQ: | Yes |
VCR DVD: | Yes |
Salon Stereo: | Yes |
Board Games: | Yes |
iPod: | Yes |
Amenities | |
AC: | Full |
Special Diets: | Yes |
Kosher Diets: | Yes |
Nude Charters: | No |
Crew Smokes: | Inq |
Children?: | Yes |
Min Age: | none |
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George Curtoys
George is a calm and collected captain who is always willing to go the extra mile. You will be in safe hands with George at the helm. He loves freediving and spearfishing with some great stories to share. When he is not on board he spends his free time racing super bikes.
Harriet Dubey
Harriet is an incredibly competent crew member, she can teach you how to sail as well as prepare the most delicious meals. Harriet’s culinary skills were honed at Ashburton Cookery School and as such she knows how to deliver the top quality dishes expected of charter guests and owners. In her spare time Harriet loves diving and finding creative ways to keeps fit on board with Aerial Silks being her current exercise of choice.
George and Harriet have been working together on private yachts for the past 8 years. They have cruised the world and racked up tens of thousands of nautical miles together. Their experience working together over large expeditions means their teamwork has a solid foundation from which they can deliver excellent quality charters. And with plenty of charters under their belts they can make fantastic recommendations and know all the best places to explore.
Sample Charter Menu
Menus will vary depending on any dietary requirements, season and location of vessel
All breakfasts are accompanied daily with a fresh local fruit platter, cereals, yogurts, hot beverages, juices or smoothies
Day 1
Breakfast- Smashed Avocado Toasts | Poached Eggs | Whipped Ricotta | Coriander | Dukka | Choice of Smoked Salmon or Serrano Ham
Lunch- Mexican Baja Fish Tacos | Barbacoa Beef Tacos with Chimichurri | Jalapeño and Mango Salsa| Black Bean and Corn Salad | Chunky Guacamole | Homemade Tortilla Chips
Appetizer- Spiced Carrot and Ginger Soup | Croutons
Main- Lamb Kleftiko | Lemon Garlic Roast Potatoes | Mediterranean Vegetables
Dessert- Passionfruit and White Chocolate Cheesecake | Fruit Coulis | Orange Crisp
Day 2
Breakfast- Banana Bread Pancake Stack | Whipped cream | Cinnamon | Banana | Crushed Nuts | Walnut Syrup
Lunch- Niçoise Salad | Seared Local Tuna Steak | Crusty Bread | Whipped Butter
Appetizer- Sicilian Porcini Mushroom Arancini Balls | Truffle Mayo
Main- Pork Belly | Crackling | Spiced Sweet Potato Puree | Carrot Crisps | Griddled Vegetables | Pork Jus
Dessert- Raspberry and Almond Tartlets | Fresh Custard
Day 3
Breakfast- Turkish Shakshuka | Crumbled Feta | Chopped Herbs | Warm Toasted Pitta
Lunch- Pressed Picnic Vegetable Focaccia | Ham, Spring Onion and Gruyere Quiche | New Potato and Bacon Salad | Panzanella Salad | Leafy Greens
Appetizer- Bahamian Style Conch Fritters | Dipping Sauce
Main- Whole Grilled Jerk Snapper | Rice and Peas | Fried Plantain | Mac and Cheese
Dessert- Barbecued Pineapple | Rum Glaze | Coconut Ice Cream | Toasted Coconut Flakes
Day 4
Breakfast- Mini Breakfast Frittatas | Smoked Salmon, Wilted Leeks and Cream cheese | Chorizo, Tomato, Red Pepper | Goats Cheese, Spinach, Red Onion
Lunch- Fresh Sushi with locally caught fish | Tuna Tataki| Tempura Vegetables | Miso Edamame Salad | Bang Bang Cauliflower
Appetizer- Butternut Squash Ravioli | Sage and Hazelnut Butter
Main- Beef and Mushroom Steamed Pudding | Creamed Mustard Mash | Roasted Heirloom Carrots
Dessert- Tiramisu | Dark Chocolate | Mascarpone Cream
Day 5
Breakfast- Traditional English Breakfast - Bacon | Sausage | Fried Egg | Grilled Vine Tomato | Mushroom | Hash Brown | Baked Beans | Toasted Sourdough
Lunch- Rose Harissa Roasted Chicken | Spiced New Potatoes | Broad Bean and Confit Tomato Salad | Beetroot with Crème Fraiche and Chives | Mixed Greens
Appetizer- Smoked Mackerel Lollipops | Fennel Apple Salad | Lemon Puree
Main- Pan Fried Seabass | Squid Ink Linguine | Cockle and Mussel Fricasee
Dessert- Chilled Chocolate Fondant | Salted Caramel Butter Sauce
Day 6
Breakfast- Baked Brioche French Toast | Crispy Bacon | Blueberries | Rum infused Egg Custard | Maple Syrup
Lunch- Lamb Koftas | Falafel Bites | Greek Salad | Tabbouleh with Pomegranate and Toasted Pine Nuts | Tzatziki | Hummus | Warm Flatbreads
Appetizer- Thai Style Snacks | Spiced Fishcakes | Vegetable Spring Rolls | Coconut Baked Shrimp | Pork Lettuce Wraps | Trio of Dipping Sauces
Main- Galangal Seafood Soup
Dessert- Lime Tart | Coconut and Chilli Sorbet
Day 7
Breakfast- Huevos Rancheros | Warm Flour Tortilla | Fried Egg | Black Beans | Tomato | Chilli Avocado | Crumbled Feta
Lunch- Tapas Style- Halloumi Bon Bons | Baked Camembert| Spicy Baked Meatballs | Goats Cheese stuffed cherry peppers | Patatas Bravas with Aioli | Salt and Pepper Calamari | Braised Lamb Croquettes | Olives and Breads
Appetizer- Tuna Tartare | Sesame | Ginger | Chilli | Toasted Ciabatta
Main- Lamb Loin | Parmesan Risotto | Wild Mushrooms | Wilted Spinach
Dessert- Rum Baba | Poached Pears | Ginger Ice Cream | Ginger Crumb