| Length: | 48 ft |
|---|---|
| Builder: | Dufour |
| Year Built: | 2023 |
| Refit: | None |
| Max Guests: | 8 |
| Cabins: | 4 |
| # Crew: | 2 |
| Max Speed: | 10 |
| Cruising: | 6 |
| Fuel Use: | 197.97 US Gall/Hr |
| Beam: | 26.25 ft |
| Draft: | 4.26 ft |
| Base Port: | USVI / BVI / SXM |
| Morning Star - your perfect charter option boasting a new, clean cut model and stylish interior and exterior design. Morning Star is equipped with three queen sized cabins, and one twin cabin for guests to use - all with en-suite facilities and AC. This new model of Catamaran has an abundance of interior and exterior space with multiple sunbathing decks and an open plan layout. Serenity is ideal for relaxing with privacy and socialising on board. |
| Morning Star is equipped with x3 queen cabins and x1 twin bunk cabin for guests to use. The 3 queen cabins have en suite bathrooms and the bunk cabin has its own bathroom but it is just outside the cabin door in the hallway. Guests do not share a bathroom with crew. Additional costs apply if crew are asked to change cabins to the bunk cabin. Aircon runs overnight only. | |
| Queens: | 3 |
|---|---|
| Twin Cabins: | 1 |
| Scuba: | Yacht offers Rendezvous Diving only |
|---|---|
| Compressor: | Not Onboard |
| Dinghy: | TBD |
|---|---|
| Dinghy HP: | TBD |
| Dinghy Pax: | 10 |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| PaddleBoard: | Yes |
| 2 Man Kayak: | Yes |
| Float Mats: | Yes |
| Swim Platform: | Aft |
| Boarding Ladder: | Aft |
| Fishing Gear: | Yes |
| Gear Type: | Light Tackle |
| Internet: | Onboard WIFI |
|---|---|
| BBQ: | Yes |
| Salon Stereo: | Yes |
| Num CDs: | Yes |
| iPod: | Yes |
Amenities | |
| AC: | Full |
| Hair Dryer: | Yes |
| Special Diets: | Yes |
| Kosher Diets: | Inq |
| Nude Charters: | Inq |
| Guest Smoke: | On deck only |
| Crew Smokes: | No |
| Guest Pet: | No |
| Children?: | Yes |
| Min Age: | Water safe |
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Captain Chrisjan
RYA Yacht Master Offshore 200t
RYA Yacht Master Instructor
Five-Star Hospitality Background
Chrisjan Kotze is a dedicated South African yachting professional who blends extensive maritime expertise with a background in high-end hospitality, making him uniquely qualified to exceed expectations in a dynamic charter environment. He is a proven leader, currently serving as Captain, proficient in yacht systems, clear communication, and the highest standards of safety and professionalism. His comprehensive certifications include an RYA Yacht Master Offshore Certificate of Competence with Commercial Endorsement and RYA and SAS Yacht Master Instructor qualifications. Beyond navigation and vessel maintenance, he enhances the guest experience with exciting skills like mixology for cocktails, along with practical experience in emergency response and guest activity organization.
Chef Cleona
STCW
Maritime Medical Certificate
L2 Food and Safety
Chef Cleona Kotze is a dedicated South African yachting professional who serves as First Mate and Chef, bringing over two seasons of experience in dynamic charter environments where she excels in fine culinary cooking and comprehensive yacht management. Cleona is passionate about creating bespoke, gourmet meals tailored to guest preferences, incorporating regional specialties and fine-dining techniques. She holds a Bachelor of Education, which complements her exceptional guest relations and organizational skills, allowing her to enhance the onboard experience with personalized itineraries and attentive service. Her practical thinking, adaptability, and qualifications, including full STCW certification and Level 2 Food and Safety at Sea, make her an indispensable member of the team, capable of handling all aspects of yacht operations alongside the Captain.
Chef Cleona
Sample Menu
This menu is designed to showcase the finest Caribbean flavors and gourmet cuisine, and can be fully customized to meet all dietary needs and preferences.
Day 1
Welcome Aboard Breakfast
Tropical fruit platter, island yogurt, granola, fresh pastries, eggs cooked to order, bacon or sausage.
Lunch
Grilled mahi-mahi tacos, pineapple slaw, lime crema.
Cocktails & Snacks
Painkillers, puff pastry pinwheels (pesto & cheese).
Dinner
Starter: Avocado, mango & citrus salad
Main: Caribbean-spiced grilled chicken, coconut rice, roasted seasonal vegetables
Dessert: Dark chocolate mousse with passionfruit
Day 2
Island Flavours Breakfast
Banana pancakes, maple syrup, fresh berries, scrambled eggs.
Lunch
Chilled seafood pasta salad, garlic focaccia.
Cocktails & Snacks:
Rum punch, coconut shrimp skewers.
Dinner
Starter: Creamy pumpkin & ginger soup
Main: Pan-seared snapper, lemon butter sauce, herb potatoes, green beans
Dessert: Key lime tart
Day 3
Beach Flavours Breakfast
Avocado toast, poached eggs, fresh smoothies.
Lunch
Gourmet beef or veggie burgers, hand-cut fries.
Cocktails & Snacks
Frozen margaritas, zesty guacamole & crunchy plantains.
Dinner
Starter: Caprese salad with fresh basil.
Main: Slow-braised lamb shoulder, creamy mash, roasted carrots.
Dessert: Tiramisu al Bicchiere.
Day 4
Caribbean Comfort Breakfast
Omelette station, pastries, fruit, yogurt.
Lunch
Caribbean Beef Roti – with cucumber & carrot slaw and mango chutney spoon.
Cocktails & Snacks
Gin & tonic, marinated olives & grilled halloumi mosaic.
Dinner
Starter: Roasted red pepper & tomato soup.
Main: Herb-roasted chicken, garlic potatoes, Mediterranean vegetables.
Dessert: Warm apple crumble with vanilla custard.
Day 5
Sailing Feast Breakfast
French toast, caramelised banana, bacon.
Lunch
Lemon ricotta pasta, parmesan, rocket salad.
Cocktails & Snacks
Espresso martinis, rustic harvest cheese board.
Dinner
Starter: Smoked salmon, citrus crème fraîche, capers.
Main: Grilled beef fillet, chimichurri, sweet potato purée.
Dessert: Classic cheesecake with berry compote.
Day 6
Breezy Flavours Breakfast
Breakfast burritos, fresh fruit smoothies.
Lunch
Chicken or falafel shawarma bowls, warm flatbreads.
Cocktails & Snacks
Aperol spritz, prosciutto-wrapped melon.
Dinner
Starter: Beetroot & goat cheese salad, honey dressing.
Main: Pan-seared salmon, lemon risotto, grilled asparagus.
Dessert: Warm chocolate fondant with vanilla ice cream.
Day 7
Farewell Feast Breakfast
Continental breakfast, eggs Benedict.
Lunch
Mediterranean mezze platter, grilled vegetables.
Cocktails & Snacks
Bellinis, fresh fruit skewers.
Dinner
Starter: Chilled gazpacho.
Main: Caribbean seafood grill, herb potatoes, island salad.
Dessert: Passionfruit crème brûlée.
| SEASON: | 2 Guests | 4 Guests | 6 Guests | 8 Guests |
|---|---|---|---|---|
| Winter 2025 to 2026 | $20,500 | $21,500 | $22,500 | $23,500 |
| Summer 2026 | $20,500 | $21,500 | $22,500 | $23,500 |
| Winter 2026 to 2027 | $21,000 | $22,000 | $23,000 | $24,000 |
| Summer 2027 | $21,000 | $22,000 | $23,000 | $24,000 |