Length: | 54 ft |
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Builder: | Bali Catamarans |
Year Built: | 2019 |
Max Guests: | 8 |
Cabins: | 4 |
# Crew: | 2 |
Fuel Use: | 1200 Litres/Hr |
Beam: | 27.7 ft |
Draft: | 4.8 ft |
Base Port: | BVI / USVI / SXM |
Galaxsea is your ultimate panoramic charter option! She is characterized by completely open spaces. Boasting clean cut interior design and large, luxury social areas. Providing a large tilt-and-turn door and sliding windows for a never ending grand vision on the ocean. Galaxsea promises a 5-star luxury charter yacht that is modern and eminently stylish! |
Scuba: | Yacht offers Rendezvous Diving only |
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Compressor: | Not Onboard |
Dive Info: | |
Yacht offers rendezvous diving only |
Dinghy: | 14' aluminium hull with hypalon tubes. Tohatsu trim and tilt engine |
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Dinghy HP: | 40HP |
Dinghy Pax: | 10 |
Snorkel Gear: | Yes |
Tube: | Yes |
PaddleBoard: | Yes |
Float Mats: | Yes |
Swim Platform: | Hydraulic platform aft |
Boarding Ladder: | Yes/aft |
Beach Games: | Yes |
Fishing Gear: | Yes |
Gear Type: | Light Tackle |
Other Toys: | |
Toys: SUPs Towable Tube Snorkel Gear Noodles SportsStuff Noodeler Face to Face Double Inflatable Floats Hammock Floats Saddle Floats Fishing Gear Board Games Beach Games DVDS |
Internet: | Onboard WIFI |
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BBQ: | Yes |
Salon Stereo: | Yes |
Num DVD: | Yes |
Num CDs: | Yes |
Board Games: | Yes |
iPod: | Yes |
Amenities | |
AC: | Full |
Special Diets: | Yes |
Kosher Diets: | Inq |
Nude Charters: | Inq |
Guest Smoke: | On deck only |
Crew Smokes: | Inq |
Guest Pet: | No |
Children?: | Yes |
Min Age: | Water safe |
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MEET THE 2023/2024 CREW:
Captain Luke
I am Luke Nienaber a born and bred South African. I was born in the interior of South Africa before moving to the coastal town of Port Elizabeth also known as the Windy City where my love for the ocean and all its wonders began.
From a young age I enjoyed using the force of wind as a form of play, from flying all sorts of kites to propelling myself on a skate board with a homemade sail. I have always been an adventurous and thrill seeking person, with a passion for meaningful social interaction and taking in all that life has to offer.
My sailing journey although starting late at the age of 19 was what put all that I enjoyed into one place. After completing my sailing Yachtmaster Offshore and many other qualifications flyby the end of 2021, I made my way to Antibes, France on the search for my first job in the yachting industry. Three weeks later through hard work and dedication, I was offered the position of sole crew member including the role of captain on a Nautitech 54ft sailing Catamaran. This is where I spent 6 months onboard sailing the entirety of the Croatian Coastline and 2 months cruising through the waterways in and around Venice, Italy.
After returning home early this year, I was fortunate to be given the opportunity to take part in the delivery of a Knysna, South Africa built 44ft catamaran from Cape Town, South Africa to Greneda at the bottom of the Caribbean chain. This took a total of 49 days on the ocean and 5833 nautical miles, a truly remarkable experience.
Now I have the pleasure of using all that I have learnt sailing as well as my exposure to many different cultures and people to give you an adventure filled experience that you will never forget.
Chef/First Mate Eddie
Your chef, Eddie, is 31 years old and is originally from Philadelphia. He grew up playing football and playing music in bands with his friends. Eddie has always been very social and is able to relate to almost anyone that he meets. He went to university to study modern music production, but then unexpectedly fell in love with cooking and decided to give the his culinary career a go. Since he was 20 years old Eddie has been cooking in fine dining atmospheres. When he was 26, he was apart of the chef team at Vernick Food & Drink, and while he worked there, their team was awarded the Best Chef James Beard award in 2017. After that, he moved to the Fort Lauderdale area where he was introduced to the Yachting industry. Soon after, Eddie began his dream job of cooking on charter catamarans in the US Virgin Islands. Eddie really values a hard work ethic and being able to work in the beautiful Caribbean islands inspires him daily. He plans to one day achieve his commercial Captain's license and to be able to travel and work all over the world. In his free time, Eddie loves exercising, playing guitar, singing (especially karaoke!), free diving, snorkeling, spear fishing and line fishing, and making connections with everyone he meets.
Luke and Eddie look forward to welcoming you aboard Galaxsea!
Chef Edward Conwell Sample Menu
Breakfast
French toast w/blueberry lemon ricotta
Buttermilk pancakes
Spanish frittata
Eggs in purgatory(shakshuka)
Eggs in heaven (forestier)
NY bagel/lox platter
French rolled omelet
Curried tofu scrambler
Breakfast Bombs (BEC stuffed biscuits)
Shrimp and heirloom corn grits
Spinach and cheese quiche
Avocado smash on toast
Scratch cinnamon rolls
Chia seed/ acai/ oats bowl
Coffee Cake
Lunch (light)
Thai style lettuce wraps
Crispy coconut shrimp sliders
Bluefin tuna poke bowl
Monte cristo sandwich sausage biscuit
Freshly caught fish ceviche
Fresh garden salad with grilled chicken
Lobster roll with hand cut fries
Philly Cheesesteaks
Cuban sandwiches marinated grilled chicken
Bahamian style baked fish
Chilled seafood salad
Chicken meatballs with coconut curry
Dinner
Crispy pan roasted snapper / mango salsa / lime beurre blanc
Grouper sous vide / broccoli puttanesca
Chicken (or swordfish!) Piccata / linguine
Lobster and shrimp fra diavolo / spaghetti
Classic NY strip / potato / demi glaze
Chicken "tikka masala"/ steamed rice
Seafood Cioppino w/ saffron
Rosemary Pork chop / polenta / pear / brown butter & balsamic
Salmon / white beans / kale / fortified bone broth
Buttermilk fried chicken / frenched green beans / spicy remoulade
Pork Chops / artichoke stuffing / fennel apple slaw / pink peppercorn cream
Braised short rib / pomme puree / celery leaf
Miso glazed chilean sea bass / carrot / edamame / maitake / mirin broth
Grilled Spanish Mackerel / charred cabbage / cauliflower beurre blanc
Ricotta gnudi alla vodka made with love by hand / grilled shrimp or beef
Pan seared scallops basted with lots of butter / prosciutto / fennel seed / asparagus / sherry cream reduction
Dessert
Peach dessert pancake
Bananas Foster
Lemon possets brulee
Captain crunch fried cheesecake
Fruity pebble creme brulee
Tres leches cake
Chocolate mousse tart
Blondies smores
Thick-cut home-made marshmallows
Chocolate chunk bread pudding
SEASON: | 2 Guests | 4 Guests | 6 Guests | 8 Guests |
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Winter 2023 to 2024 | $26,000 | $26,000 | $27,000 | $28,000 |
Summer 2024 | $26,000 | $26,000 | $27,000 | $28,000 |
Winter 2024 to 2025 | $26,000 | $27,000 | $28,000 | $29,500 |