E-Brochure

Luxury Yacht Vacation Details

Endeavour

BUILT/REFITYEAR 2014
YACHTLENGTH 130.00 Ft
NUMBER OFCABINS 5
NUMBER OFGUESTS 10
TOTALCREW 7
RATESFROM $120,000

Boat Details

Cabins: 5
Queen: -
Single Cabins: 1
Showers: 5
Wash Basins: -
Heads: 7
Electric Heads: -
Array ( [details] => Array ( [0] => Array ( [key] => Cabins [value] => 5 ) [1] => Array ( [key] => Queen [value] => 0 ) [2] => Array ( [key] => Single [value] => ) [3] => Array ( [key] => Showers [value] => 5 ) [4] => Array ( [key] => Wash Basins [value] => 0 ) [5] => Array ( [key] => Heads [value] => 7 ) [6] => Array ( [key] => Electric Heads [value] => 0 ) ) )

Pick Up Locations

Pref. Pick-up: -
Other Pick-up: St. Martin

Details

Refit: -
Helipad: No
Jacuzzi: Yes
A/C: Full

Engine Details

Twin 2895 HP 12V4000 M73L MTU
Fuel Consumption: 35,344
Cruising Speed: 20 Knots
Max Speed: 24 Knots Knots

Locations

Winter Area: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards
Summer Area: New England

Amenities

Salon Tv/VCR: Yes
Salon Stereo: Yes
Sat Tv: -
# of Videos:
# DVDs/Movies: Kaleidesca
# CD's: -
Camcorder: -
Books: yes
Board Games: Yes
Sun Awning: -
Deck Shower: -
Bimini: -
Water Maker: -
Special Diets: Inq
Kosher: Inq
BBQ: Yes
# Dine In: -
Minimum Age: -
Generator: -
Inverter: -
Voltages: -
Water Maker: -
Water Cap: -
Ice Maker: Yes
Sailing Instructions: -
Internet Access: Onboard WIFI
Gay Charters: Inq
Nude: Inq
Hairdryers: Yes
# Port Hatches: -
Guests Smokes: -
Crew Smokes: No
Pets Aboard: No
Pet Type: -
Guest Pets: Yes
Children Ok: Yes
Hammock: -
Windscoops: -

Water Sports

Dinghy size: 18' Novurania 27' Sea Vea Center Console
Dinghy hp: -
Dinghy # pax: -
Water Skis Adult: Yes
Water Skis Kids: Yes
Jet Skis: -
Wave Runners: 2
Kneeboard: Yes
Windsurfer: No
Snorkel Gear: Yes
Tube: Yes
Scurfer: No
Wake Board: Yes
Kayaks 1 Pax: No
Kayaks (2 Pax): Yes
Floating Mats: Yes
Swim Platform: yes
Boarding Ladder (Loc/Type): -
Sailing Dinghy: -
Beach Games: Yes
Fishing Gear: Yes
Gear Type: -
Rods: -
WALTER WETMORE | CAPTAIN Captain Walter Wetmore is a fifth-generation sailor. He comes from a long line of mariners. He started his professional maritime career in 1989 as Captain for Archie Comic books owner aboard the Sailing Yacht Riverdale High. In the years since, Captain Walter has sailed from Hawaii to Turkey and from south of the Equator to north of the Arctic Circle. During his long successful career, in addition to mega yachts, he has worked on tugboats in Valdez Alaska, Norfolk Virginia, & Port Everglades, FL. He worked onboard the Ocean Research Vessel Endeavor belonging to the University of Rhode Island, recovering torpedoes with the US Navy and the Nantucket – Martha’s Vineyard Ferry. Captain Wetmore holds a USCG 1600 /3000- ton Ocean Masters license, as well as the equivalent British license.  Walter is a resident of Jamestown, RI. His hobbies include the restoration of antique automobiles, the oldest being a 1931 Chevrolet. Walter is a successful charter captain well known from his days at Motor Yacht Safira, Selene and Muse. What Walter enjoys most about yachting is being able to show his guests the Islands of the Caribbean, the Bahamas and the East Coast of the USA. Being a Yankee, he can show off New England and Down East as very few other Captains can.


RIO ALEXANDER HENDRIX DUBBERSTEIN | CHEF Rio love of food developed early on in life, growing up amidst Northern California's organic food movement. Learning from a gourmet mother and German grandmother, he started experimenting and developing his palate working with home grown vegetables and meats from surrounding farms. His parents were world travelers and encouraged the development of Rio's love of travel and the ocean from an early age, traveling internationally with other homes in Mexico and Connecticut where he started windsurfing, boating, and scuba diving. During his teens, his tastes and culinary expertise developed further while living abroad France, Italy, Egypt, and Spain over the course of eight years. While living in Paris, Rio attended the Cordon Bleu as well as several museum schools, achieving degrees in art history, museum studies, and the culinary arts. After returning to the United States, Rio worked for many years in restaurants in San Francisco, Los Angeles, and New York, while also engaging in many years of private chef work for a variety of prominent families internationally, and over a dozen high-profile celebrities Rio speaks French and Spanish almost fluently, and is also a PADI certified Dive Master, licensed sky-diver, snowboarder, and a world class champion equestrian show jumper and polo player. He has now been working as executive chef on superyachts for almost a decade in the Mediterranean, Caribbean, and South Pacific. Rio brings flair and panache to every plate, table, and event


ELIZABETH STONE | Chief Stew Elizabeth was born and raised in central Texas and enjoyed exploring the many lakes in the area. After receiving her communication degree from Texas A&M, she immediately moved to Hawaii to gain experience in the hospitality industry along with following her passion for all things ocean. She then moved to Charleston, SC to study yoga and received her teaching certificate while working her way up in the hospitality world. Elizabeth has travelled all over the world including the Middle East but bonding with students while teaching English in Guangzhou, China was her absolute favorite. Elizabeth discovered yachting a few years ago and hasn't looked back. Whether you need a strong cocktail or a fun workout, she's your girl!

LILI PODUSZLO | SECOND STEW
Lili was born and raised in Boca Raton Florida. Attended University of Miami and received her bachelor’s degree in Foreign Affairs. Lili loves sailing, travel and the Ocean so decided to try out yachting this year. She started on a 37 meter and we are lucky to now have working on Motor Yacht Endeavour. She has worked in the service industry for several years to help pay for college and has a Mixology Certificate from Bowles School Academy in Germany. Make sure you try out her Tai Basil Margarita. Her favorite sports are sailing, diving, snorkeling and swimming; she also loves to bake. Lili also speaks both Hungarian and French. She is working toward becoming a chief stew.

TOM JONES | ENGINEER Tom was born and raised in Ukiah, California. He has lived in California, Mexico and currently resides in South Florida. His life prior to yachting was in the construction industry. He was introduced into the yachting industry in 2005 by his sister who was a Chef. Tom holds his Chief Engineer Limited license and his 3rd Assistant unlimited. His goals and aspirations are to achieve his Chief unlimited and sail the pacific on his own boat. His favorite places are Fiji. His hobbies and interests include sailing, surfing, mechanics, travel, motorcycles, wake boarding, snowboarding, diving and fishing. Tom loves life at sea. On his time off he aspires to sail the mighty South Pacific! Tom has such a pleasant demeanor and always has a smile on his face. He is surely an asset to team Endeavour.


HANNA O'BRIEN | FIRST MATE
Hannah was born and raised in Winston Salem, NC. Her Grandparents were avid sailors spending their summers with all five of their children on sailboats and have passed their love for the water down to her. She spent summers on the coast in North Carolina and eventually lived and traveled on a 30’ Rawson sailboat for three years. Prior to yachting she worked in the solar industry. Realizing she wanted to make her passion a career she made the jump into yachting. Her hobbies include yoga, hiking, surfing, and spending time with friends and family. 

KARL WALCZAK | DECKHAND
Karl was born and raised in the Northwest of England, in the city of Manchester. He emigrated
to South Florida after completing Grammar school at the age of sixteen. Karl studied Hospitality and Tourism while working in his family’s chauffeured transportation business. He took on many positions—from chauffeuring to event management—and realized he had a passion for providing memorable guest experiences to clients. Karl has been a boater for the past five years and has taken many trips to the Bahamas to fish, scuba dive and to just enjoy the Bahamian waters. His father was a diving instructor, so Karl’s interest in the sport is no surprise. Karl is a PADI Open Water Certified Diver; he also enjoys exploring new cities, running and yoga.


 

BREAKFAST

Fruit platters

Sliced meats & cheeses

Bread and Pastries with various spreads

Fresh Granolas & Cereals

Assorted Yogurts

Made to order items:

Oatmeal

Eggs several ways

Bacon & Sausage

Pancakes / French Toast

Smoked Salmon & Bagel Platter

Quiche / Frittatas

Smoothies

 

DAY 1

 

Lunch

 

Tuna Carpaccio with a Citrus Vinaigrette

 

Grilled Chicken with Orzo, Grilled Tomatoes & Zucchini with a Tzatziki Sauce

 

Lemon Tartlet with Guava Sorbet & Raspberry Coulis

 

Dinner

 

Roasted Pumpkin Soup with Crispy Sage

 

Mahi Mahi with Lemon Herb Vinaigrette with Roasted Heirloom Carrots & Grilled Asparagus

 

Grilled Pineapple with Coconut Sorbet

 

 

DAY 2

 

Lunch

 

Burrata & Heirloom Tomato Salad

 

Linguini al Vongole

 

Strawberry Salad with Mango Sorbet

 

Dinner

 

Grilled Shishito Peppers with a Garlic Soy Sauce

 

Wagyu Beef Filet with Garlic Green Beans & Chanterelle Mushrooms

 

Panna Cotta with Berry Coulis

 

 

DAY 3

 

Lunch

 

Grilled Calamari on a bed of Rocket with Roasted Peppers, Capers and a Lemon Dressing

 

Beef Kebabs Marinated in Moroccan Spices accompanied with Tabbouleh and Eggplant, Tomato Salad & Sweet Chili Jam

 

Red Berries Marinated in Lime Juice with Greek Yogurt, Honey & Roasted Almonds

 

Dinner

 

Lobster Bisque with Julienne of Vegetables topped with Lobster Medallions

 

Grouper Picatta with Spinach, Tomatoes & Caper Berries in a Lemon Chardonnay Butter Sauce

 

Crème Brûlée with Passion Fruit

 

 

Day 4

 

Lunch

 

Arugula Salad with Pears, Gorgonzola & Pecans

 

Grilled Chicken with a Caprese Risotto

 

Blackberry Crumble With Whipped Cream

 

 

Dinner

 

Moules Marinieres

 

Confit of Duck Leg with Anna Potatoes, Sauté Mushrooms & Grilled Broccolini

 

Caramel Cheesecake

 

 

Day 5

 

Lunch

 

Halloumi Cheese & Strawberries on a bed of Mesclun Salad with a Balsamic & Olive Oil Dressing

 

Grilled Tuna Steak & Niçoise Salad

 

Brownies & Vanilla Ice Cream with Chocolate Sauce

 

Dinner

 

Seared Scallops & Chorizo with a Basil Dressing

 

Lamb Chops encrusted with Pistachios accompanied with a Couscous Risotto & Sautéed Rainbow Carrots

 

Rustic Apple Tart

 

 

Day 6

 

Lunch

Steamed Mussels with Coconut Lime, Coriander, Ginger & Sweet Chili Broth

 

Linguine with Prawns, Garlic, Baby Bok Choy in a creamy Thai sauce

 

Lychee Granita

 

Dinner

Baby Kale Salad with Avocado, Peach, Tomato & Feta tossed in a Bellini Dressing

 

Spice-crusted Salmon with Polenta, Grilled Vegetables with a Tomato & Basil Sauce

 

Vanilla Ice Cream with Roasted Peaches & Raspberries

 

 

DAY 7

 

Lunch

 

Melon & Prosciutto San Daniele with Rocket

 

Roasted Lobster Tail served with Black Rice, Grilled Asparagus & Beurre Blanc Sauce

 

Mango & Lime Ricotta Parfaits

 

Dinner

 

Roasted Beets with Watercress, Fennel, Goat cheese & toasted Pistachios

 

Osso Bucco with Polenta, Grilled Zucchini, Eggplant & Bell Peppers tossed in Pesto

 

French Mousse Au Chocolate with Coconut Shavings


(15 December -30 April)
Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards
(1 May - 14 December)
New England


Please Contact Us For Availability