Length: | 48 ft |
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Builder: | Dufour |
Year Built: | 2023 |
Max Guests: | 6 |
Cabins: | 3 |
# Crew: | 2 |
Beam: | 26 ft |
Draft: | 4.3 ft |
Base Port: | USVI / BVI |
Pura Vida offers spacious and clean cut living areas with a contemporary and spacious design. Boasting multiple social areas and luxurious accommodations, Pura Vida is your ultimate charter option. Equipped with three queen sized cabins, all with en-suite facilities and AC. |
Pura Vida is equipped x3 queen cabins - all cabins offering ensuite facilities | |
Queens: | 3 |
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Scuba: | Onboard |
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Compressor: | Not Onboard |
Dive Info: | |
Yacht offers onboard diving. Max 3 dives included, per certified diver, per 7 nights charter Additional dives are $50 per certified diver. If additional specialized scuba equipment is required, the crew will arrange rental equipment on behalf of the guests and have it onboard when guests arrive Wetsuits, if desired, need to be rented. |
Dinghy: | Infanta 3.6m Center Console |
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Dinghy HP: | 40hp Tohatsu |
Dinghy Pax: | 10 |
Snorkel Gear: | 10 |
Tube: | Yes |
PaddleBoard: | Yes |
2 Man Kayak: | Yes |
Float Mats: | Yes |
Swim Platform: | Aft |
Boarding Ladder: | Aft |
Fishing Gear: | Yes |
Gear Type: | Light Tackle |
# Fish Rods: | 2 |
Other Toys: | |
Subwing Towable tube Water hammocks Floating Dock 2 x sea scooters |
Internet: | Onboard WIFI |
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BBQ: | Yes |
Salon Stereo: | Yes |
Num CDs: | Yes |
Board Games: | Yes |
iPod: | Yes |
Amenities | |
AC: | Full |
Special Diets: | Yes |
Kosher Diets: | Inq |
Nude Charters: | Inq |
Guest Smoke: | On Sugar Scoops |
Crew Smokes: | Inq |
Guest Pet: | No |
Children?: | Yes |
Min Age: | Water safe |
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MEET YOUR CREW:
CAPTAIN: Luke Badenhorst
CHEF: Klarisse Jordaan
With a life shaped by his exposure to the ocean, Luke is a competent seafarer whose passion has led to a variety of experiences in and on the water.
Luke was born in Johannesburg, South Africa and grew up spending a great deal of time on the Vaal River, where he discovered a love for wakeboarding and all things water sports. As a teenager his family were lucky enough to relocate to Salt Rock on the east coast of South Africa, where he had the opportunity to explore deep sea kayak fishing, deep sea and marlin fishing with his family. He also explored spearfishing and free diving as hobbies, and the desire to become a PADI Dive Master.
As one can see his career has been defined by adventure, discipline, and a deep respect and love for the ocean. After completing his yacht masters course he captained sailing vessels off the Western Cape, South Africa and deliveries of yacht from Cape Town.
Whether he’s on deck, beneath the surface, or navigating unfamiliar waters, Luke brings a unique blend of seafaring expertise and intuition that reflects a long connection to the sea.
I grew up on a farm in a small town in the middle of South Africa, where life was simple, hands-on, and full of flavor. I began cooking alongside my mom at the age of four, sparking a lifelong passion for food and hospitality. Although I don’t have formal training, my skills have been shaped by real-world experience, curiosity, and a strong work ethic.
After finishing high school, I moved to Cape Town and quickly found my place in the hospitality scene. I worked as a bar manager and often stepped into the kitchen to help during busy services, gaining a deeper appreciation for teamwork, timing, and flavor. My love of travel and adventure eventually led me into the world of yachting, where I worked as the sole stewardess aboard a 60ft yacht. That experience taught me resilience, precision, and how to create memorable experiences in unique and often demanding environments.
In my downtime, I enjoy staying active with regular workouts, discovering new places, and trying exotic and unusual foods. I also have a love for photography, especially capturing natural landscapes and spontaneous moments. While I’m open-minded and easygoing, I’m not a fan of jelly sweets or super long movies (the kind that feel like they need an intermission!).
I bring heart, hustle, and a creative edge to everything I do—and I’m always eager to learn more, try something new, and connect with people through shared experiences.
Luke and Klarisse can't wait to share this amazing vacation and the Virgin Islands beautiful islands with you.
KLARISSE’S SAMPLE MENU
BREAKFAST
Shakshuka in Mini Copper Pans
Baked eggs in spiced tomato-pepper sauce with crumbled feta and parsley. Served with grilled pita.
Breakfast Blend
Prosciutto, soft-boiled egg, croissant, mini cheese wedge, jam, fresh figs and nuts.
Acai Bowls
Acai base blended with banana and berries. Topped with Strawberries, granola, coconut flakes and chia seeds
Quiche Trio
1.Spinach, feta and pine nut. 2.Tomato, mozzarella and basil 3. Mushroom and Aged cheddar. Served on top of fresh arugula.
Smoked Salmon and Avo Toast
Toasted sourdough topped with smashed Avo, salmon ribbons and soft-boiled egg. Dill crème fraiche on the side.
French Toast Brule with Berries & Mascarpone
Thick-cut brioche French toast with torched sugar crust. Mascarpone and fresh mixed berries.
Papaya Boat with Greek Yogurt & Tropical Granola
Halved Papaya filled with Greek yogurt and tropical granola and honey.
Breakfast Sliders
Mini brioche buns filled with scrambled egg, crispy bacon and cheese. Served with a fruit salad.
Lunchtime
Shrimp Tacos with Mango Salsa
Soft Tortillas with spicy shrimp and mango-lime slaw.
Chicken Ceasar Wraps
Romaine, Parmesan, grilled chicken and creamy Caesar dressing wrapped in a whole wheat Tortilla.
Grilled Halloumi Salad with Pomegranate Seeds
Grilled Halloumi served over arugula, sprinkled with pomegranate seeds and a honey-lemon design.
Chicken Power Bowl
Grilled chicken breast served over brown rice with roasted vegetables and a drizzle of tahini sauce.
Thai Chicken Lettuce Cups
Ground chicken sauteed with Thai spices, served in crisp lettuce leaves and topped with chopped peanuts, pineapple and fresh herbs.
Grilled Calamari & Chickpea Salad
Tender grilled calamari rings combined with chickpeas, cherry tomatoes, red onion and parsley, all tossed in a lemon vinaigrette.
Salmon Poke Bowl
Salmon marinated in a mix of soy sauce, lemon juice and sesame oil served over sushi rice. Accompanied by avocado slices, cucumber, pickled ginger and a sprinkle of sesame seeds.
APPETIZERS
Prosciutto & Melon Skewers
Sweet Melon cubes wrapped in thin slices of prosciutto.
Bruschetta Platter
An assortment of toasted baguette slices topped with various spreads and toppings such as tomato- basil, olive tapenade and honey goat cheese.
Charcuterie Board
An elegant assortment of cured meats, cheeses, fruits, nuts and crackers.
Tuna Tartare on Wonton Crisps
Diced raw tuna tossed in sesame- soy dressing, served on crunchy wonton chips and topped with avocado.
Miniature Crab Cakes with Remoulade
Bite-sized golden crab cakes served with a tangy, creamy Cajun-style sauce.
Miniature Meatballs
Tender beef meatballs with a lemon-garlic-parsley aioli.
Japanese Cucumber Rolls
Rolled cucumber slices filled with cream cheese, ginger and sesame.
DINNER
Herb Crusted Salmon with Asparagus
Herb Crusted pan-seared salmon served with lemon butter and white wine asparagus.
Indian Butter Chicken
Creamy tomato-based chicken curry served with basmati rice and garlic naan.
Chicken Parmesan with Capelli
Breaded chicken cutlets with marinara and mozzarella, baked and served with angel hair pasta.
Seared Tuna with Wasabi Mashed Potatoes
Ahi Tuna seared rare, served over creamy wasabi mash with sesame spinach and soy-ginger drizzle.
Greek Moussaka
Baked layers of eggplant, spiced beef and creamy bechamel served with Greek salad.
Shrimp Skewers with Cucumber & Mint Salad
Spicy Shrimp and pineapple skewers served with a cucumber and mint salad.
Ricotta Gnocchi with Sage Butter
Gnocchi filled with ricotta sauteed in browned butter with crispy sage and shaved parmesan.
DESSERTS TO DELIGHT
Coconut Tres Leches Cake
Moist sponge soaked in coconut milk, topped with whipped cream.
Affogato al Caffe
Vanilla gelato drowned in hot espresso.
Salted Caramel Brownie Bites
Fudgy, gooey brownie bites.
Chocolate & Chili Pudding
Spicy-smooth chocolate custard served in ramekins.
Poached Pears in Red Wine
Elegant, aromatic pears with spiced syrup served over vanilla-bean ice-cream.
Passionfruit Cheesecake Jars
Tangy tropical topping over whipped cheesecake base.
Tiramisu
Classic Italian dessert served in elegant glasses.
STANDARD SHIP’S BAR
Non-alcoholic
Coke, Diet Coke, Sprite, Ginger Ale, La Croix, Club Soda, Tonic Water, Assorted Juices
Spirits
Vodka: Tito’s, Smirnoff
Gin: Bombay Sapphire, Tanqueray
Rum: Cruzan, Bacardi
Tequila: Milagro, Herradura
Whiskey: Dewar’s, Jameson
Bourbon: Maker’s Mark, Bulleit
Assorted Liqueurs
Wine
Red: Cabernet Sauvignon, Malbec, Pinot Noir
White: Chardonnay, Sauvignon Blanc, Pinot Grigio
Rosé, Prosecco
Beer
Corona, Carib, Landshark, Miller Lite, Coors Light,
Please let your broker know your preferred brands.
If you wish to have premium wines and/or spirits of your choice, please notify your broker. Your crew will be happy to source these for you and have them on board when you arrive. These would be at an additional cost to you.
SEASON: | 2 Guests | 4 Guests | 6 Guests |
---|---|---|---|
Winter 2024 to 2025 | $22,000 | $22,700 | $24,000 |
Summer 2025 | $22,000 | $22,700 | $24,000 |
Winter 2025 to 2026 | $22,000 | $22,700 | $24,000 |
Winter 2025 to 2026 | $22,000 | $22,700 | $24,000 |