AMAZING GRACE

AMAZING GRACE

BUILT/REFITYEAR 2015
YACHTLENGTH 53.00 Ft
NUMBER OFCABINS 4
NUMBER OFGUESTS 8
TOTALCREW 2
RATESFROM $16,200

Captain Pierre and Chef Desree invite you onboard Amazing Grace to discover the beautiful islands of the USVI and BVI together.
From coconut hunting to fishing out the catch of the day, Captain Pierre looks forward to sharing his knowledge of the ocean and teach you about sailing.
Chef Desree will tantalize your tastebuds with her wide variety of cuisines from around the world.
Fresh organic ingredients inspire Desree to create healthy meals and will gladly customize your menu based on your dietary requirements and requests, allowing you to relax and enjoy your holiday on board Amazing grace.


Captain Pierre Hugo:
Growing up in the small seaside suburb of Hout Bay in Cape Town, Pierre developed a passion for the ocean. Sailing, surfing, diving and fishing were part of his usual day while growing up.
Together with his love for the ocean and passion for nature conservation, Pierre went on to study environmental science and marine biology at the University of Cape Town.

Pierre knew from a young age he always wanted to work on the ocean and discovered through yachting he was able to do so.
Over the years Pierre has sailed some of the most beautiful and remote parts of the world, including the Mediterranean, Caribbean, Hawaii and the South Pacific. As an avid adventurer Pierre continues to discover hidden gems that are off the beaten track and enjoys sharing these experiences with those around him.

During one of these adventures in the Bahamas, Pierre met Desree. Both with a keen sense of humor and appreciation for mother nature the couple decided to join forces and share their fun adventures and knowledge of the ocean with others.


Chef/mate Desree Pierce:
Ever since Desree can remember she has always loved being in the kitchen creating new and exciting dishes for her friends and family back home in in Cape Town, South Africa.

Having studied and worked in fashion design, Desree developed a keen eye for detail and a natural creative flare. Her desire to work in the culinary trade led Desree to join a high profile catering company where she was able to expand her knowledge and refine her skills as a chef.

Desree’s passion for the ocean, travel and the culinary arts lead her into the world of yachting as she joined her first boat in 2015.
With years of experience as a chef on board private and charter yachts from the Mediterranean to Madagascar and everything in between, Desree enjoys creating menus utilising elements from different cuisines and creating exciting flavourful dishes. Her passion shines through her meticulous planning of flavour combinations, textures and presentation.

Keen to learn more and expand her skills as a chef, Desree recently completed an intensive pastry and bread making course at The Academy of Pastry Arts of Malaysia as well as undertaking placements at two of Kuala Lumpur's finest restaurants; Enoteca (Italian) and Aliyaa (Sri Lankan)

Not only has Desree won first place at the Antigua charter yacht show chefs competition in 2018 for yachts up to 125ft but also managed to grab first place at the 2019 USVI boat show for both her main course and dessert. Together as a team Pierre and Desree also won first place for their water infusion of tamarind, toasted coconut and pineapple at the 2019 USVI boat show.

Desree has been lucky to have cooked for Chef Mario Batali and received the following testimonial:
”best yet. Truly perfect" …. so WOW!!!






Specifications

Type Catamaran
BuilderRoyal Cape
Year Built2015
Size53.00 Ft
Beam28 Feet
Draft3 Feet
Guests8

Boat Details

Cabins: 4
Queen: 3
Single Cabins: 1
Showers: 4
Wash Basins: 4
Heads: -
Electric Heads: 4

Pick Up Locations

Pref. Pick-up: Red Hook, STT
Other Pick-up: West End, Tortola

Details

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

Engine Details

2x Yanmar 75hp Westebeke generator 12kva
Fuel Consumption: -
Cruising Speed: -
Max Speed: -

Locations

Winter Area: Caribbean Virgin Islands
Summer Area: Caribbean Virgin Islands, Caribbean Windwards

Amenities

Salon Tv/VCR: Yes
Salon Stereo: Yes
Sat Tv: -
# of Videos: -
# DVDs/Movies: Yes
# CD's: Yes
Camcorder: Yes
Books: Yes
Board Games: Yes
Sun Awning: Yes
Deck Shower: Yes
Bimini: Yes
Water Maker: Yes
Special Diets: Yes
Kosher: Inq
BBQ: Yes
# Dine In: 8
Minimum Age: Watersafe
Generator: Yes
Inverter: Yes
Voltages: 240 V
Water Maker: Yes
Water Cap: -
Ice Maker: Yes
Sailing Instructions: -
Internet Access: Onboard WIFI
Gay Charters: Yes
Nude: No
Hairdryers: No
# Port Hatches: Yes
Guests Smokes: Aft sugar scoops
Crew Smokes: No
Pets Aboard: No
Pet Type: -
Guest Pets: No
Children Ok: Yes
Hammock: Yes
Windscoops: -

Water Sports

Dinghy size: 13
Dinghy hp: 40hp
Dinghy # pax: 8
Water Skis Adult: -
Water Skis Kids: -
Jet Skis: -
Wave Runners: -
Kneeboard: -
Windsurfer: -
Snorkel Gear: Yes
Tube: Yes
Scurfer: -
Wake Board: No
Kayaks 1 Pax: No
Kayaks (2 Pax): Yes
Floating Mats: Yes
Swim Platform: Yes
Boarding Ladder (Loc/Type): Yes
Sailing Dinghy: -
Beach Games: Yes
Fishing Gear: Yes
Gear Type: Everything!
Rods: 4
 
 
Breakfast
 
Fruit platter and cereals served daily
 
North African egg shakshouka served with home made hummus, avocado and fresh ciabatta 
 
Walnut and Banana bread french toast served with cinnamon cream, seared bananas and honey
 
Corn, chive and cheddar toast topped with baby spinach, soft poached eggs and paprika hollandaise
 
Chia seed power smoothy bowls with fresh fruit, granola and nuts
 
Country style quiche lorraine served with sautéed mushrooms feta and rocket 
 
Macadamia, cranberry and vanilla oats topped with shaved white chocolate
 
Smoked salmon bagels with cream cheese and scallion scrambled eggs
 
 
 
Lunch
 
Pan seared cajun style line fish topped with mango and cucumber salsa served on a coconut and turmeric quinoa salad
 
Gourmet home made beef burger, freshly baked burger bun with crispy pancetta, sweet onion relish and bree served with a balsamic caramelised pear salad
 
Sesame crusted seared tuna sushi salad served with a pineapple, sprout, ginger and plum relish and crispy panko sushi balls
 
Toasted wholewheat wraps filled with quinoa falafel, herb baby greens and avocado. 
served with a crispy sweet potato fries 
 
Spanish style chorizo and prawn paella served with a melon and parma ham side salad
 
Thai style spicy beef salad served on a bed of rice noodles dressed with mint, basil and coriander lime dressing topped with toasted cashews and candied coconut shavings
 
Mediterranean BBQ spread served family style:
Lemon, garlic and herb yogurt marinated chicken kebabs done on the grill
Mixed rosemary roast vegetables with feta and olives
Home made hummus, tzatziki and pestos
Pita pockets 
 
 
Canapé/Appertizers
 
Mixed vegetable rice paper wraps and sweet chilli dipping sauce
 
Roast beef crostini with tomato, olive and caper relish
 
Spicy patatas bravas home made lime mayo and fresh coriander
 
Avocado sushi rolls topped with sweet mayo crispy prawns
 
Caribbean style curried chicken samosa with coconut dipping sauce
 
Charred sriracha cauliflower with satay dipping sauce, scallions and sesame seeds
 
Selection of BBQ items
Lemon grass chicken skewers with satay
Chipolatas with smokey bbq dipping sauce
petite leeks marinated in lemon olive oil and served with fire roasted red pepper sauce
served while sipping on the cocktail of the day
 
 
 
Dinner Main
 
 Grilled jumbo tiger prawns in a lemon garlic butter and served with a puttanesca sauced linguini pasta
Classic garden salad
 
Red wine and garlic marinated beef filet served with creamy parmesan and wild mushroom risotto, confit cherry tomato and red wine jus
 
Coconut and plantain baked fish of the day served with shredded cucumber and green papaya
steamed jasmin rice
 
Fresh line fish baked in white wine and cream sauce confit cherry tomato, basil and bacon crumb
crispy green beans and parmesan cauliflower puree
 
Slow cooked baby back ribs finished on the BBQ served with a mexican style corn on the cob and avocado nacho salad
 
Chardonnay and thyme roast chicken parcel filled with apricot and walnut stuffing
 charred asparagus spears and sweet potato puree
 
BBQ served el fresco
Grilled lamb chops served with chimichurri with gorgonzola, charred broccolini and almonds with 
salt crusted baked potato
Chickpea and multi coloured cherry tomato salad
 
 
Desserts
 
Madagascan vanilla coconut panna cotta with toasted coconut shavings, mango sorbet kiwi salsa
 
Lemon cheesecake mousse cups with blueberry coulis
 
Pampoenkoekies, Butternut spiced doughnuts with home made salted caramel sauce and vanilla ice cream
 
Dark chocolate flourless tort, raspberry sorbet and fresh berries
 
Chef Desree’s special boozy tiramisu 
 
Amarula glazed malva pudding with creme anglaise
 
Cinnamon sugar roasted pineapple crumble with rum infused creme fraiche
 

 

2 Pax 3 Pax 4 Pax 5 Pax 6 Pax 7 Pax 8 Pax
N N N N N N N N

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


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