Length: | 62 ft |
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Builder: | PRIVILEGE ALLIAURA MARINE GROUP |
Year Built: | 2010 |
Max Guests: | 6 |
Cabins: | 3 |
# Crew: | 2 |
Max Speed: | 12 |
Cruising: | 10 |
Fuel Use: | 4 US Gall/Hr |
Beam: | 30'3 ft |
Draft: | 5'8 ft |
Base Port: | BVI |
This fabulous yacht offers a multitude of lounging areas topside, aft deck and on the foredeck which has an optional shade awning when needed. The primary stateroom offers a king size berth with private head and stall shower. There are two VIP cabins with king berths, private ensuite heads and separate stall showers. |
Sleeps 6 guests, 3 king size guest cabins; 1primary ensuite and 2 VIP cabins Private crew quarters and companion way Each cabin is fully equipped with a private shower, private electric head, temperature controlled A/C, TV/DVD, hairdryer and converter plugs and L'Occitane toiletries (shampoo and shower gel) | |
Kings: | 3 |
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Scuba: | Yacht offers Rendezvous Diving only |
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Resort Course: | N/A |
Full Course: | N/A |
Compressor: | Onboard |
Dinghy: | 15' Apex Deluxe - Yamaha Outboard |
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Dinghy HP: | 70 |
Dinghy Pax: | 8 |
Adult Skis: | Yes |
Knee Board: | 1 |
Snorkel Gear: | Yes |
Tube: | Yes |
WakeBoard: | 1 |
PaddleBoard: | 2 |
Float Mats: | Yes |
Swim Platform: | Yes |
Boarding Ladder: | 2 |
Beach Games: | Yes |
Fishing Gear: | Yes |
Gear Type: | Trolling & Casting |
# Fish Rods: | 2 Each |
Sail Instruct.: | Yes |
Other Toys: | |
8 passengers island sofa 1 one-person & 1 three-person round inflatable tubes 2 SUPs (carries 2 people each) 1 two person Kayak 1 Wakeboard 1 Kneeboard 1 Tandem Ski 15� AB tender with Yamaha 70 HP engine equipped with GPS and LED underwater lights. |
Internet: | Onboard WIFI |
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BBQ: | Yes |
VCR DVD: | Yes |
Salon Stereo: | Yes |
Num DVD: | AppleTV |
Num CDs: | Yes |
Board Games: | Yes |
Num Books: | Yes |
iPod: | Yes |
Other: | |
Sonos surround sound throughout the boat Fly bridge with sofa and cocktail table 2 custom sun lounges and bolsters on front trampoline 2 Fatboy bean bag chairs Watermaker LED underwater lights 40in TV in Salon with Apple TV(available in all cabins) and Direct TV | |
Amenities | |
Voltages: | 220v |
AC: | Full |
AC Night: | Yes |
Hair Dryer: | Yes |
Special Diets: | Yes |
Kosher Diets: | Inq |
Nude Charters: | No |
Guest Smoke: | transom only |
Crew Smokes: | No |
Guest Pet: | No |
Children?: | Yes |
Min Age: | None |
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Matt and Tara are an experienced energetic couple with a great sense of fun. They have a diverse range of skills above and below the water. A highly motivated, organised couple with an eye for detail and the desire to ensure their guests have the vacation they have been dreaming about.
They love helping guests discover the amazing waters of the British Virgin Islands through snorkeling and diving. A diving instructor for 20 years, Tara enthuses about the local fish and their habitats, sharing her knowledge with guests.
A professional chef, Tara spent two years at one of London's top catering colleges, and 10 years working in some top restaurants and hotels in London. Wanting to travel she became a diving instructor and started exploring the world. Tara has combined her two passions: cooking and the ocean. As a result of her training, when faced with issues like food intolerance or allergies, she can quickly produce suitable alternatives. Tara loves creating new menus and experimenting with new dishes and providing her guests with a fantastic culinary experience.
Matt is an RYA/MCA Yachtmaster with over ten years professional experience sailing the waters of Australia, BVI, Italy and the UK. He enjoys meeting new guests and dealing with challenges over the years. He loves being involved on deck and in the water, as well as exploring new places and cultures.
Crew is fully vaccinated for Covid-19
Sample Menu Tara Phelps |
Normal Menu
Day 1
Breakfast- smoked salmon platter with freshly baked croissants
Lunch- charcuterie platters
Appetizers - stuffed Mushrooms
Starter- blue cheese panna Cotta with port balsamic poach pears
Dinner- pan seared scallops and chorizo served over a spring veg and champagne risotto
Desert-chocolate lava cake with mango sorbet
Day. 2
Breakfast- chocolate chip pancakes
Lunch- caprese salad with home made bread
Appetizers - lobster samosas
Starter- shrimp and wild mushroom bouchée
Dinner- pan seared duck with a port and red current reduction
Desert- baileys creme brûlée with white chocolate biscotti
Day 3
Breakfast- pain chocolate & chia seed pudding
Lunch- Moule’s Mariniere
Appetizers - shrimp toast
Starter- baked Brie with homemade cranberry and port compote
Dinner-pan seared sea bass over black squid ink pasta over a roasted red pepper sauce
Desert-raspberry and lemon Mille-feuille
Day 4
Breakfast- avocado baked eggs
Lunch- goats cheese and roasted pepper baskets
Appetizers - beetroot hummus platter
Starter- tuna tartara
Dinner- pan seared mahi-mahi in a white wine tomato and basil sauce
Desert- key lime pie
Day 5
Breakfast- yogurt parfait & raisin swirls
Lunch- crab and avocado salad
Appetizers - cheese scones with vintage cheddar and port cranberry compote
Starter- butternut squash soup
Dinner- rack of lamb over blue cheese polenta and balsamic pomegranate reduction
Desert- strawberry cheesecake ice cream bomb
Day 6
Breakfast- overnight soaked oats & Banana Bread
Lunch- Caesar salad with BBQ shrimp
Appetizers - crispy crab and ginger dumplings
Starter- foie gras on homemade brioche with fig compote
Dinner- Bouillabaisse with crunchy bread
Desert- light non baked cheese cake with a summer berry compote
Day 7
Breakfast- smoked salmon eggs Benedict
Lunch- sushi grade tuna nicole’s salad
Appetizers - truffle popcorn
Starter-beetroot and vodka cured kingfish
Dinner- Fillet of Beef Wellington
Desert-rich chocolate truffle tower with raspberry gelato
SEASON: | 2 Guests | 4 Guests | 6 Guests |
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Winter 2023 to 2024 | $27,400 | $29,400 | $31,400 |
Summer 2024 | $27,400 | $29,400 | $31,400 |
Winter 2024 to 2025 | $27,400 | $29,400 | $31,400 |