BIG NAUTI

BIG NAUTI

BUILT/REFITYEAR 2020
YACHTLENGTH 55.00 Ft
NUMBER OFCABINS 4
NUMBER OFGUESTS 8
TOTALCREW 2
RATESFROM $25,000

Dillon and Amanda's Crew Profile

Dillon was born in the city of Albuquerque, NM. After graduating he spent one year at Central Michigan University studying outdoor recreation.

Dillon’s first job at sea was on board a glass-bottom shipwreck tour boat for NOAA. This job was the spark that ignited the fire that continues to drive Dillon today. Quickly he became a PADI divemaster which allowed him to work as an aquarist at Albuquerque Aquarium as well as a dive guide in Kona, Hawaii. Thus, expanding his love for the ocean and awareness of conservation of the sea. In Hawaii, he realized his passion for sailing and the open ocean which is why he set his sights on earning his captain's license. His ambitions grew alongside his boating and sailing skills, which earned him the opportunity to accept jobs that took him all over the world. His abilities allowed him to explore new places within the Atlantic, the Pacific, and the Indian Oceans, sailing thousands of miles. His love and passion for the sea emanates to all his guests on board as you explore the waters together.

Amanda was born in Orange County, CA. She spent her early years in the Netherlands, traveling all over Europe until she moved back to the US. Her father would take her out on fishing charters for days at a time with no land in sight. Inspiring her thirst for travel and the ocean, which in turn fueled her adult life and career. Naturally she majored in Biology of Anthropology at Cal State University where she quickly joined the Anthropological society. She earned the opportunity to travel to India with the Himalayan Health Exchange. One month in the mountains she supplied medicine to villagers while learning the local customs and Indian cuisine. It was so fascinating to see how these cooks, in such high elevation, would make such detailed, beautiful dishes with using only what small tools they had. It was interesting for her to see that you don’t need much to create great dishes, just creativity and ingenuity. Prior to her India experience, during the course of her academic career, she would make elaborate meals for her family each week day. Having a full kitchen and all the tools seemed necessary, but watching those gentlemen cook with little to no electricity, and home grown fresh produc showed her otherwise. Cooking was Amanda’s way of connecting and showing her appreciation for family and friends.

After college, it seemed only fitting to try a new adventure and this ideology allowed her to move to a concierge position at the Hyatt in Maui. She spent five years growing and sharing her love for the islands with each client. Also, lived in Hawaiian homes for the first few months which was a cultural shock, in a great way! Learned many Hawaiian traditions, from using a three prong to catch fish and octopus, to helping prepare meals for large Hawaiian families... it takes an entire day, incredible!!!

Six months before leaving the island, her aspirations drove her to owning a business in Charleston, SC and then two years later Dillon and Amanda decided to embarked on a new venture in St. Thomas running term charters where they love welcoming new guests onboard every week , providing funfilled land and water activities and creating fantastic memories.






Specifications

Type Catamaran
BuilderCatana
Year Built2020
Size55.00 Ft
Beam28.8 Feet
Draft4.11 Feet
Guests8

Boat Details

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

Pick Up Locations

Pref. Pick-up: St. Thomas, USVI
Other Pick-up: Tortola, BVI

Details

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

Engine Details

-
Fuel Consumption: -
Cruising Speed: -
Max Speed: -

Locations

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

Amenities

Salon Tv/VCR: Yes
Salon Stereo: Yes
Sat Tv: -
# of Videos: -
# DVDs/Movies: No
# CD's: Yes
Camcorder: No
Books: No
Board Games: Yes
Sun Awning: No
Deck Shower: Yes
Bimini: Yes
Water Maker: Yes
Special Diets: Yes
Kosher: Inq
BBQ: Yes
# Dine In: 10
Minimum Age: Water safe
Generator: Yes
Inverter: Yes
Voltages: 110
Water Maker: Yes
Water Cap: -
Ice Maker: -
Sailing Instructions: No
Internet Access: Onboard WIFI
Gay Charters: Yes
Nude: Inq
Hairdryers: Yes
# Port Hatches: Yes
Guests Smokes: -
Crew Smokes: No
Pets Aboard: No
Pet Type: -
Guest Pets: No
Children Ok: Yes
Hammock: Yes
Windscoops: No

Water Sports

Dinghy size: Yes
Dinghy hp: 40hp
Dinghy # pax: 10
Water Skis Adult: Yes
Water Skis Kids: No
Jet Skis: No
Wave Runners: No
Kneeboard: Yes
Windsurfer: -
Snorkel Gear: -
Tube: -
Scurfer: No
Wake Board: Yes
Kayaks 1 Pax: -
Kayaks (2 Pax): -
Floating Mats: Yes
Swim Platform: Yes
Boarding Ladder (Loc/Type): Yes/Stern
Sailing Dinghy: No
Beach Games: -
Fishing Gear: Yes
Gear Type: Trolling and Casting
Rods: -

Scuba Diving Details

Crew License Resort Course Full Course
- - -
Divers - Tanks - BCs - Regulators - Dive Lights -
Air Compressor Not Onboard Wet Suits - Weight Sets - Dives/wk - Night Dives -
General Diving Info
Yacht offers rendezvous diving
Scuba gear onboard for $150 per person/per week.
Scuba gear includes a BCD, regulator, weights and tank.
Diving Costs information
Rendezvous Dive Rates:
Per person

1 Tank Dive - $100
2 tank Dive - $130
Night Dive - $105
Discover Scuba - $140

Michelle and Byron work together to provide guests with a wonderful culinary experience. All meals are prepared with the freshest local ingredients. The menu is adaptable to any dietary requirements given enough notice.

SAMPLE MENU

Breakfast:

Heavenly Pancakes:

Fluffy Golden Pancakes stacked with fresh fruit and decadently drizzled with maple Syrup. Finished with crispy bacon and blueberries.

Classic Egg Benedict:

Crispy toasted English muffins topped with honey roasted ham and a perfectly poached egg placed on top. Served with a generous serving of hollandaise sauce.

Mouth Watering Smoked Salmon:

Delectable slices of smoked salmon placed over a lightly toasted bagel, smeared with cream cheese and topped with thinly sliced red onion and capers, accompanied by creamy avocado slices and fresh berries.

Breakfast Parade:

A tasty selection of croissants and muffins served with a selection of deli meats, cheeses and preserves accompanied by a fresh fruit platter, boat-made granola and Greek yoghurt. 

“Big Nauti” Fry up:

Eggs any style, sausages, hash browns and fried tomatoes served with toast, preserves and a fruit plate. Accompanied by a tasty Bloody Mary

Lunch:

Crispy Crab Cakes with a Kick:

Lump crab cakes nestled on a bed of crunchy greens served with a Chipotle lemon aioli. Accompanied by freshly baked garlic bread.

‘OPA’ Burgers:

Lamb and Feta burgers cooked to perfection served on a crisp bun with lashings of Tzatziki sauce and served with a side Greek salad.  

Caribbean Chicken Salad:

Juicy BBQ chicken salad stacked over creamy avocado and topped with crunchy bacon bits. Served with an olive Ciabatta.

Tropical Fish Taco:

Grilled Mahi Mahi bites in soft taco shells topped with a mango salsa and served with crunchy coleslaw. Hot or Not.

Succulent Steak Strips:

Perfectly seasoned strips of flank steak seared and served on a bed of leafy greens with Grape Tomatoes and  Baby Beets, finished with shavings of Parmesan Cheese and an Avocado Garlic Dressing. Accompanied with a freshly baked Jalapeno and cheese loaf.

 

Appetizers:

Avocado Ritz:

A South African favourite, tender Baby Shrimp bathed in a creamy sauce nestled on a bed of Avocado. Topped with swirls of Lemon. Hot or Not.

An American Favourite: 

Artichoke hearts and Crab tossed in a creamy cheese base, topped with Parmesan Cheese and Baked to Perfection. Served with Crispy tortilla Chips.

Gourmet Cheese and Meat Platter:

A Hearty variety of Deli Meats and Delicious Cheeses served with fruit preserves and crisp crackers.

Messe Platter:

An assortment of Greek inspired dips served with toasted pita bread.

Island Delights:

A selection of skewered delights, including rum soaked prawn skewers and bacon wrapped cherry skewers.

Dinner:

Upscaled Fish and Chips:

Grilled fillet of fresh fish served with a mélange of vegetables and potato wedges, finished off with a lemon, garlic butter sauce. Served with a table salad.

Steak Diane:

Succulent cuts of beef sautéed to your liking, Flambéed with Brandy and finished with a Mushroom Shallot Sauce before serving. Accompanied by garlic crushed potatoes and broccoli tender stems.

Baked Chicken Florentine:

Chicken breast stuffed with creamed spinach and sweet peppers set on a bed of grilled asparagus and finished with creamy sweet potato mash and roasted cherry tomatoes.

Island Style Snapper:

Luscious Grilled snapper accompanied by coconut infused jasmine rice and a side of crunchy greens finished with an Island curry sauce.

Mexican Pork Skewers:

Pork tenderloin marinated in a spicy Al Pastor sauce. Skewered with pineapple pieces and grilled to perfection. Served with warm tortillas and traditional Mexican sides.

 

Desert:

Individual Peppermint Caramel Cups:

A South African Favourite of Delectable Caramel Cream sitting on top of a Crunchy Coconut Crumble, layered with Peppermint Chocolate shavings.

BBQ Fruit Assortment: 

Honey glazed fruit skewers grilled and served with a selection of dipping sauces.

Key Lime Cheesecake:

Decadent and Creamy Cheesecake on a delicious biscuit base, topped with candied lemons and limes. Served with Whipped Cream or Ice Cream.

Amarula Crème Brulée:

Amarula and vanilla bean infused cream set to perfection with a crunchy caramel topping. 

Cinnamon Apples:

Baked Blooming apples, set on a bed of oat crumble, with cinnamon and caramel, served with fluffy sweet whipped cream.

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


Available:
Hold/Option:
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