E-Brochure

Luxury Yacht Vacation Details

Endeavour

BUILT/REFITYEAR 2014
YACHTLENGTH 130.00 Ft
NUMBER OFCABINS 5
NUMBER OFGUESTS 10
TOTALCREW 6
RATESFROM $120,000

Boat Details

Cabins: 5
Queen: -
Single Cabins: 1
Showers: -
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] => 0 ) [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: -

Details

Refit: -
Helipad: No
Jacuzzi: No
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: Bahamas, New England, Florida

Amenities

Salon Tv/VCR: -
Salon Stereo: -
Sat Tv: -
# of Videos:
# DVDs/Movies: -
# CD's: -
Camcorder: -
Books: -
Board Games: -
Sun Awning: -
Deck Shower: -
Bimini: -
Water Maker: -
Special Diets: Inq
Kosher: Inq
BBQ: -
# Dine In: -
Minimum Age: -
Generator: -
Inverter: -
Voltages: -
Water Maker: -
Water Cap: -
Ice Maker: -
Sailing Instructions: -
Internet Access: -
Gay Charters: Inq
Nude: Inq
Hairdryers: -
# Port Hatches: -
Guests Smokes: -
Crew Smokes: Inq
Pets Aboard: Yes
Pet Type: small dogs
Guest Pets: -
Children Ok: -
Hammock: -
Windscoops: -

Water Sports

Dinghy size: -
Dinghy hp: -
Dinghy # pax: -
Water Skis Adult: -
Water Skis Kids: -
Jet Skis: -
Wave Runners: -
Kneeboard: -
Windsurfer: -
Snorkel Gear: -
Tube: -
Scurfer: -
Wake Board: -
Kayaks 1 Pax: -
Kayaks (2 Pax): -
Floating Mats: -
Swim Platform: -
Boarding Ladder (Loc/Type): -
Sailing Dinghy: -
Beach Games: -
Fishing Gear: -
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.

MICHELLE LEE | CHIEF STEW Michelle was born on the beautiful Island of Oahu, Hawaii. She was working in the medical industry as a surgical assistant for fourteen years before she realized that yachting was her true calling. She is in her eighth year as a Chief Stew veteran and she is a consummate professional. She has a wonderful positive personality, loves to go fishing and snorkeling, is a hard worker and always has a smile on her face. Hospitality is her number one passion. Past yachts include: Lady Victoria 120’ Feadship, Short Games 130’ Westport, Aguarius 211’ Amels, and Julia 100’ Broward. She was also a Service Stew for private estates in Yonder Cay, Newport and Big Sky Montana.

BOBBY CHILDS | CHEF Bobby is an American culinary trained Chef holding a Basic STCW 95 with PSA, ENG 1, Serve Safe Certified Food Safety and AOS Degree in Culinary Arts. Bobby has been aboard Endeavour for nine months. He was aboard 72-meter M/Y Kogo for just over a year, initially employed as Crew Chef but frequently stepped into the Head Chef role. Bobby also spent six months on 78-meter M/Y C2 as Crew Chef working side by side with the Head Chef in preparing Kosher meals for up to 28 guests and 25 crew. Most recently he has spent a year and a half on 48-meter M/Y NorthStar. Bobby was raised in California and he completed his training at The Culinary Institute of America Greystone, then he stayed in Napa County for five years. He worked as a Chef de Partie at a Bistro, a cooking demonstration Chef and as an R&D Chef. He is very strong in preparing French, Asian and classical American dishes, but he is experienced in all.

ERIC LESLIE | MATE Eric has a long history in the yachting industry. He was the Captain on vessels from 1983 to 1998, everything from the 83’ Sailing Yacht Isabelle to the 120’ J-Class Sailing Yacht Shamrock V. In the early 2000’s he spent 5 years as a yacht broker for Northrop and Johnson Yacht Brokers in Newport, Rhode Island. In 2004 he joined Hinckley Yacht Services in Portsmouth, RI for a 10-year stint and Project Manager for large yacht refits before joining Hodgdson Yacht Services in 2014 as the Director of Refit Sales for the Maine based boatbuilder. In 2018, Eric went back to sea as Captain on a 74’ Feadship and was Captain for a number of deliveries up and down the East Coast. Eric is married to his wife of 27 years, Aini and resides in Middletown, RI when not onboard. Eric has a friendly personality and we are happy to have him on team Endeavour!

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.

KENDRA CASTELLO I 2nd STEW Kendra currently resides in Ft. Lauderdale, Florida. He is always looking to expand her career in yachting. She is well-presented, reliable and open minded. Kendra has spent more than 10 years in the service industry. She has worked as 2nd Stew, Stew/Cook and Sole Stew for many yachts of different sizes. She has a very upbeat personality and adapts easily to any situation which makes her an asset to any crew. Her hobbies include swimming, photography, traveling, sports, beach and cooking.

ROBB MYERS | DECK HAND | Robb currently resides in Ft. Lauderdale, Florida. He is a highly motivated individual who is always looking to expand his knowledge and skill set in the maritime industry with specific focus on mechanics and engineering. He is diligent, organized, task-oriented and a quick learner who aims to please. His skills include mechanics, problem solving, management hospitality and tender operating. His hobbies are writing music, travel, hiking/diving, reading, riding motorcycles and culinary exploration.






 

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)
Bahamas, New England, Florida


Available:
Hold/Option:
Booked:
Unavailable:

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