BELLE VIE

BELLE VIE

BUILT/REFITYEAR 2020
YACHTLENGTH 49.00 Ft
NUMBER OFCABINS 4
NUMBER OFGUESTS 8
TOTALCREW 2
RATESFROM $17,000

Born in South Africa, and growing up on a safari near the coast, Cameron has always been on or near the water. After starting out in the South of France working as a deckhand on Super Yachts he focused his attention at on becoming a captain himself.

Cameron is an accomplished sailor with over 50,000 sea miles under his belt on a range of vessels. This was achieved through yacht deliveries along the African coast, working as a charter captain in Croatia, Montenegro and other destinations in the Mediterranean and finally accepting a captains position in the tropical waters of the Caribbean.

Cameron has a passion for the ocean and all it has to offer. He loves water sports and is a keen fisherman, both with a rod and a spear. He loves to go out and hopefully return with something delicious to toss on the BBQ or ‘BRAAI’ as he would say. Despite his excellent BBQ skills he admits that Jada is the food boss. However that doesn’t mean you won’t see them working in the galley together. He makes signature cocktails and knows the perfect places to drink them while the sun sets.

Cameron is an RYA yacht master, PADI Dive Master and qualified sailing instructor who really enjoys getting the sails up. His experience as an instructor comes in handy when there are active and enthusiastic guests onboard. He especially enjoys visiting diving wrecks and leading his divers to other interesting dive sights to discover the underwater world. One of his favourite things to do as a Captain is to explore pristine secluded bays where he hopes to uncover buried treasure.

Jada grew up in the busy city of Toronto surrounded by diverse cuisine and vibrant lifestyle. At the age of 14 she began working at a local burger restaurant where she sang the orders. Jada’s repertoire of restaurants matured as she grew older, and her passion for customer interaction and food evolved immensely. Jada has worked as a bartender, server and hostess in some of Toronto’s most recognizable establishments but it wasn’t until the summer of 2016 that she found her true calling.

When she discovered the yachting industry it felt like a match made in heaven to combine her two favourite worlds of travel and food. While completing her Degree in Hospitality and Tourism Management at Ryerson University she began working as a chef and hostess on sailing yachts in The Mediterranean during the summer. This position led her to some incredible experiences cooking on board in many destinations including Croatia, Greece, Montenegro, The Bahamas, Saint Marten and The British Virgin Islands.

Jada’s cooking style is inspired by using locally sourced, delicious, fresh and simple ingredients to create classic dishes with her own unique flare. She is not afraid to admit her addiction to watching cooking videos on YouTube and trying new recipes whenever she has the chance. Jada knows just how different cooking on a boat is compared to a regular kitchen and she has mastered the art of improvisation.

Cameron and Jada met in the industry and have worked together since 2017. Jada and Cameron are a dynamic couple who will go the extra mile to accommodate clients. They are generous to a fault and willing to share their love of life with all those around them. There are lots of laughs and nothing is too much trouble. They believe in fun, light-hearted charters where they not only deliver exceptional service but create new memories, lifetime experiences and forever friendships.






Specifications

Type Catamaran
BuilderCatana
Year Built2020
Size49.00 Ft
Beam36 Feet
Draft4.43 Feet
Guests8

Boat Details

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

Pick Up Locations

Pref. Pick-up: British Virgin Islands
Other Pick-up: St. Thomas, USVI

Details

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

Engine Details

2x57HP Yanmar
Fuel Consumption: -
Cruising Speed: 8 Knots
Max Speed: -

Locations

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

Amenities

Salon Tv/VCR: Yes
Salon Stereo: Yes
Sat Tv: -
# of Videos: -
# DVDs/Movies: Yes
# CD's: -
Camcorder: -
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: -
Minimum Age: Water Safe
Generator: Yes
Inverter: Yes
Voltages: 120V
Water Maker: Yes
Water Cap: 264 Gal
Ice Maker: Yes
Sailing Instructions: -
Internet Access: Onboard WIFI
Gay Charters: Yes
Nude: Inq
Hairdryers: Yes
# Port Hatches: -
Guests Smokes: No
Crew Smokes: No
Pets Aboard: No
Pet Type: -
Guest Pets: No
Children Ok: Yes
Hammock: Yes
Windscoops: -

Water Sports

Dinghy size: 12 Ft
Dinghy hp: 40 HP
Dinghy # pax: 6
Water Skis Adult: No
Water Skis Kids: No
Jet Skis: No
Wave Runners: No
Kneeboard: No
Windsurfer: No
Snorkel Gear: Yes
Tube: Yes
Scurfer: No
Wake Board: Yes
Kayaks 1 Pax: -
Kayaks (2 Pax): Yes
Floating Mats: Yes
Swim Platform: No
Boarding Ladder (Loc/Type): Yes
Sailing Dinghy: -
Beach Games: Yes
Fishing Gear: No
Gear Type: -
Rods: -
ALL MENU OPTIONS CAN BE SUBSTITUTED OR CHANGED ACCORDING TO DIETARY RESTRICTIONS, PREFERENCES AND ALLERGIES
 
BREAKFAST
 
Eggs Benedict/Florentine served on English muffins with hollandaise sauce (ham or vegetarian
option with spinach and mushrooms)
Bacon or breakfast sausage
Fresh fruit platter Various flavored yogurts served with granola and mixed nuts
Coffee and tea
 
Breakfast sandwiches served on fresh bread or croissants with fried eggs, tomato, preferred cheese, bacon and homemade aioli
Fresh fruit platter Various flavored yogurts served with granola and mixed nuts
Coffee and tea
 
Fluffy buttermilk blueberry pancakes Hard boiled eggs Bacon or breakfast sausage
Fresh fruit platter Various flavoured yogurts served with granola and mixed nuts Coffee and tea
 
LUNCH
 
Mediterranean cous-cous salad served with sun- dried tomatoes, peppers, cucumber and onions topped with fresh feta crumble and cajun chicken skewers and balsamic glaze
Garlic bread served on the side
 
Slow-roasted barbecue pulled pork sandwiches served with zesty creamy coleslaw on freshly baked buns
Potato salad served on the side
 
Sticky teriyaki beef served with Asian-style rice noodles and crunchy mixed vegetables in a sesame soy sauce
 
DINNER
 
To Start:
Caprese salad with balsamic glaze
Eggplant and pomegranate salad in a creamy yogurt dressing
 
Main:
Spaghetti carbonara prepared in a white wine cream sauce with bacon, onions and parsley Vegetarian fettuccini with tomatoes and parsley

To Start:
Caramelized onion and Brie tart baked inside phyllo pastry
 
Main:
Mango chicken curry served on a bed of rice with home-made naan bread with garlic butter
 
To Start:
Beet and goat cheese salad with candied walnuts and balsamic glaze
 
Main:
Garlic shrimp skewers served with Mediterranean tomato tagliatelle pasta with a side of roasted broccoli and cauliflower
 
DESSERT
 
Rum fudge pie topped with fresh mint
 
Mini cheesecakes with caramel sauce and pistachios
 
Key lime pie with graham cracker crust and whipped cream
 
2 Pax 3 Pax 4 Pax 5 Pax 6 Pax 7 Pax 8 Pax
Winter 2020 to 2021 $17,000 $17,500 $18,000 $18,500 $19,000 $19,500 $20,000
Summer 2021 $17,000 $17,500 $18,000 $18,500 $19,000 $19,500 $20,000
Winter 2021 to 2022 $17,000 $17,500 $18,000 $18,500 $19,000 $19,500 $20,000
CURRENT SPECIALS:
CHRISTMAS WEEK AVAILABLE - Premium holiday surcharge waived. Standard rates apply.

10% introductory discount good for all dates, excluding holidays.

She will be in the Bahamas through Mid -Feb then back to the Virgin Islands.

Bahamas: plus 4% Sales Tax

2019/2020 CHRISTMAS/NEW YEARS: 7-night minimum, full-board only
CHRISTMAS: 1-8 guests @ $24,000, charter must end on 12/26/20 or earlier
NEW YEARS: 1-8 guests @ $26,000, charter may not start prior to 12/27/20


HALF-BOARD RATES: Discount of $150 per person
Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches and 4 dinners ashore at client expense.

LOCAL FARE MEAL PLAN: Discount of $75 per person
Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.

LESS THAN 7 NIGHT CHARTERS: For 6 nights divide by 7N X 6N. For less than 6 nights, divide by 6N X number of nights.

Tortola pick up and drop off available upon request
N/A
All Inclusive.Cruising Permit: Paid by BoatLicenses: Paid by Boat

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


Available:
Hold/Option:
Booked:
Unavailable:

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No Yatch Insight Available.