BABAC
BABAC
Before starting his sailing career, Dylan was a beach lifeguard and worked for Sea search and rescue. He started working on the rescue boats and finished his rescue career jumping out of helicopters as a rescue diver.
Dylan started his sailing career in Cape Town, South Africa. He sailed boats between Cape Town and Namibia. After chartering in Mozambique and Madagascar, he started chartering in the British Virgin Islands. Since then Dylan has done multiple Atlantic crossings, exploring the Mediterranean and the European West Coast. Dylan has spent most of his last 4 years exploring the Caribbean. “I absolutely love the Caribbean. So many beautiful islands to choose from. I have really enjoyed my time exploring the raw beauty of the Caribbean. There is something here for everyone. We are super blessed to be able to share all these great moments with guests from all over the world.”
Dylan is definitely an adventure seeker. His hobbies include Surfing, free diving, scuba diving, spear fishing and of course sailing, You can expect a great time sailing with Dylan. Snorkelling magical reefs, wake boarding in tranquil bays, learning how to sail and navigate, sunset cocktails with interesting conversations and endless laughs.
Nina-Sue Hopkins - Chef/Stewardess
Nina-Sue grew up on a wine farm with a family who have always been passionate food and wine lovers.
Nina-Sue attended a top-notch cooking school in South-Africa where she earned a culinary certificate. She also studied dramatic arts and worked in the entertainment industry for a while before she started traveling the world and sailing the seas. Nina-Sue is an advanced diver and absolutely in love with the underwater aquatic wonderland life.
Andria Lew - Stewardess
Andria is from Toronto, Canada and has a background in Real Estate and Finance, with formal qualifications in Business.
With the aim of escaping the cold, Andria succumbed to the lure of ocean air and pursued a career in the yachting industry, seeking a life and livelihood of adventure.
Andria joins the crew of BABAC from a decade crewing on a variety of private superyachts and charter vessels in the Med and Caribbean.
She has worked on yachts as large as 220ft but prefers working on boats the size of BABAC. In the past nine years living abroad she has travelled to 33 countries including Spain, Kenya, Guatemala and Australia.
Travel has opened her eyes and inspired her to travel with purpose. While traveling, Andria has fundraised and built primary classrooms in Kenya and Nicaragua.
She brings highly developed organizational skills, strong service ethic and attention to detail that make her a valuable asset to BABAC delivering first-class guest service.
As well as being adept at floral arrangement and cooking, Andria is also a yoga instructor and is an advocate of starting off the day off with some light stretching for physical and mental preparation.
With a warm smile, positive energy and complete dedication to her profession, Andria will be sure to guests aboard BABAC create unforgettable memories.
Specifications
| Type | Catamaran |
|---|---|
| Builder | Lagoon |
| Year Built | 2018 |
| Size | 76.00 Ft |
| Beam | 11 Metres |
| Draft | 1.9 Metres |
| Guests | 8 |
Boat Details
| Cabins: | 4 |
| Queen: | 3 |
| Single Cabins: | 1 |
| Showers: | - |
| Wash Basins: | 4 |
| Heads: | 4 |
| Electric Heads: | 4 |
Pick Up Locations
| Pref. Pick-up: | Papeete |
| Other Pick-up: | - |
Details
| Refit: | - |
| Helipad: | No |
| Jacuzzi: | No |
| A/C: | Full |
Engine Details
| 2 x Volvo D4 180hp 1 Onan 27kw 1 Onan 19kw | |
| Fuel Consumption: | - |
| Cruising Speed: | 8 |
| Max Speed: | 11 US Gall/Hr |
Locations
| Winter Area: | Central America, French Polynesia, Belize |
| Summer Area: | French Polynesia |
Amenities
| Salon Tv/VCR: | - |
| Salon Stereo: | Yes |
| Sat Tv: | WiFi depends on location. 4G SIM Cards or Marina WiFi |
| # 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: | No |
| Pet Type: | - |
| Guest Pets: | - |
| Children Ok: | - |
| Hammock: | - |
| Windscoops: | - |
Water Sports
| Dinghy size: | 505 Williams Diesel Jet tender |
| Dinghy hp: | - |
| Dinghy # pax: | - |
| Water Skis Adult: | Yes |
| Water Skis Kids: | - |
| Jet Skis: | - |
| Wave Runners: | - |
| Kneeboard: | - |
| Windsurfer: | - |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | - |
| Wake Board: | Yes |
| Kayaks 1 Pax: | - |
| Kayaks (2 Pax): | - |
| Floating Mats: | - |
| Swim Platform: | - |
| Boarding Ladder (Loc/Type): | - |
| Sailing Dinghy: | - |
| Beach Games: | - |
| Fishing Gear: | - |
| Gear Type: | - |
| Rods: | - |
Sample Menu
By Chef Kristine Andreassen
Breakfast
Eggs Benedict
Poached Eggs – Canadian Bacon – Herbed Roasted Tomatoes- English Muffins- Hollandaise Sauce- Fresh Herb Pistou
Mini Cinnamon Rolls
Mixed Berry Bowls
Individual Shakshoukas
Baked Eggs- Za’atar Spiced Tomato and Pepper Sauce- Feta Cheese- Cilantro- Warm Pita Triangles
Strawberry Oatmeal Bars
Kiwi and Dragon Fruit
Croque Madame Sandwiches
Fried Egg- Gruyere- French Ham- Béchamel Sauce- County Bread
Chocolate Croissants
Bruleed Grapefruit Halves
Buttermilk Pancakes
Warm Maple Syrup- Chicken Apple Sausages
Honeydew and Blackberry Bowl with Basil and Lime Drizzle
Frittata
Fontina Cheese- Leeks- Spinach- Basil- Prosciutto- Lemon
Cinnamon Baked Donuts
Baked Pears with Walnuts and Honey
Classic French Omelets
Gruyere Cheese- Asparagus- Crumbled Bacon- Shallot- Thyme
Blueberry Muffins
Mango and Banana Bowl with Coconut Cream
Cured Norwegian Salmon
Beet and Citrus Cured- Herbed Cream Cheese- Fresh Bagels- Red Onion- Tomato- Capers
Chocolate and Cinnamon Crumb Banana Coffee Cake
Apricot and Plum Bowl
Daily Fresh Squeezed Orange Juice
Greek Yogurt and Homemade Maple Granola
Lunch
Chicken and Kale Salad
Brined Chicken- Kale- Quick Pickled Apples- Gruyere Crisps-Creamy Dijon Dressing
Freshly Baked Rolls
Chocolate Chip Cookies
Tuna Asian Salad
Marinated Yellow Fin Tuna- Cucumber and Soba Noodles-Avocado- Crispy Wonton Strips-Thai Vinaigrette- Sriracha Aioli
Freshly Baked Rolls
Vanilla Madeleines with Lemon and Cardamom Sugar
Balsamic Fig Chicken and Quinoa Salad
Balsamic and Fig Grilled Chicken- Red Quinoa- Shaved Fennel- Celery- Walnuts- Balsamic Red Onions-Dried Cranberries- Gouda Cheese- Diced Fuji Apples- Sherry Vinegar
Freshly Baked Rolls
Peanut Butter Blossom Cookies
Crab Cakes
King Crab Meat- Avocado and Jalapeno Crema- Mango, Red Pepper, and Corn Salsa - Butter Lettuce
Freshly Baked Rolls
Coconut Macaroons with Dark Chocolate
Grilled Lobster Tail Cobb Salad
Caribbean Lobster Tails- Butter Lettuce- Bacon Crumbles- Corn- Cherry Tomatoes- Avocado- Blue Cheese- Egg Wedges- Lemon Tarragon Vinaigrette
Freshly Baked Rolls
Palmiers with Vanilla Bean and Pecan
Grilled New York Strip Steak Salad
Marinated Steak-Mixed Greens-Spicy Candied Walnuts-Gorgonzola Crumbles- Diced Red Apples- Maple Cider Vinaigrette
Freshly Baked Rolls
Dried Fruit, Mixed Nut, and Crystalized Ginger Chocolate Bark
Herbed Goat Cheese Tart and Salad
Goat Cheese- Lemon-Basil-Chives- Dill- Arugula Salad- Heirloom Cherry Tomatoes- House Made Vinaigrette
Freshly Baked Rolls
Key Lime Short Bread Cookies
Hor d’oeuvres
Prosciutto Wrapped Melon
Honeydew- Cantaloupe- Prosciutto- Parmesan Shards-Balsamic Reduction
Cheese Board
Gorgonzola- Aged Cheddar- Goat Cheese Brie- Gouda-Port Salut- Apple Slices- Fig Preserves- Grapes
Tomato Bruschetta
Garlic Toasts- Heirloom Tomatoes- Basil- Mini Mozzarella Balls- Aged Balsamic Vinegar
Veggie Platter
Carrots- Celery- Cucumbers- Red Peppers- Cherry Tomatoes- Homemade Hummus- Crispy Chickpeas
Baked Brie
Warm Baked French Brie- Spicy Candied Bacon- Apple Slices-Crackers
Coconut Shrimp with a Trio of Sauces
Baked Coconut Crusted Shrimp- Sweet Chili Dipping Sauce- Sriracha Aioli- Tropical Pineapple Sauce
Mediterranean Flatbreads
Homemade Flatbreads- Hummus Base- Zucchini- Roasted Red Pepper- Marinated Artichokes-Manzanilla Olives- Feta Cheese
Dinner Menus
Starter: Carrot and Avocado Salad
Spicy Roasted Carrots- Avocado Slices- Spinach-Sprouts-Toasted Seeds-Roasted Citrus Dressing- Crème Fraiche
Entrée: Tiger Prawns
Garlic Roasted Prawns- Crispy Rice Cakes- Red Pepper and Preserved Lemon Emulsion-Micro Greens
Dessert: Strawberry Cups
Orange Flower Strawberries-Mint Sugar
Starter: Sea Scallops
Brown Butter Seared Scallops- Basil Pesto- Oven Roasted Heirloom Cherry Tomatoes- Fresh Basil
Entrée: Duck
Crispy Skinned Duck Magret- Peach and Mustard Seed Chutney- Crushed New Potatoes- Arugula- Caramelized Honey Vinaigrette
Dessert: Lemon Meringue Tart
Sweet French Pastry- Lemon Curd- Italian Meringue
Starter: Soup
Pureed Brie and Pear- Brandied Dried Cherries- Diced Pears- Chives
Entrée: Lamb
Herb and Cumin Crusted Rack of Lamb- Salt and Vinegar Crispy Baby Potatoes- Sauteed Greens- Balsamic Reduction
Dessert: Crepes
Buckwheat Flour Crepes- Caramelized Apple Slices- Hot Toffee Sauce- Homemade Vanilla Ice Cream
Starter: Gnocchi
Homemade Gnocchi- Chorizo- Spinach- Roasted Red Peppers- Whipped Goats Cheese
Entrée: Mahi Mahi
Grilled Locally Caught Mahi Mahi- Lemon Roasted Asparagus- Black Garlic Hollandaise Sauce
Dessert: Chocolate Soufflés
Dark Chocolate Soufflés- White Chocolate Cream
Starter: Salad
Warm Cremini Mushrooms- Prosciutto- Shaved Parmesan- Sundried Tomatoes- Mixed Greens- Sherry Vinegar
Entrée: Chicken
Sauteed Free Range Chicken- Homemade Linguine- Roasted Tomatoes- Herbs de Provence- Tarragon- Parmesan
Dessert: Crème Brulee
Grand Marnier- Vanilla Bean- Raspberries- Tuile
Starter: Sashimi
Thinly Sliced Red Snapper- Shredded Daikon- Wasabi Paste- Pickled Ginger- Soy Sauce
Entrée: Pork
Marinated and Grilled Pork Tenderloin- Coconut Green Curry Sauce- Coconut Water Black Rice- Cumin and Lime Spiced Pumpkin Seeds- Cilantro
Dessert: Pavlovas
Individual Pavlovas- Passion fruit Scented Whipped Cream- Kiwi-Mango- Blueberries- Strawberry Gastrique
Entrée: Salad
Heirloom Tomato Slices- Golden Tomato Dressing- Poached and Chilled King Crab Claws- Crispy Caper Remoulade- Chives- Edible Flowers
Entrée: Steak
Port and Spice Marinated Filet Mignon- Rosemary Mashed Potatoes- Shallot Marmalade- Garlic and Cream Demi Glace- Fennel and Celery Salad
Dessert: Bête Noire
Chocolate Ganache Squares- Raspberry Sauce- Vanilla Whipped Cream
No rates details available.
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