CELAVIE
CELAVIE
Captain James and Chef Jared
Captain James Ellwood: James had his first sail in 2015 in the sailing area of Hartlepool U.K. where his new found passion introduced him to the Regatta community of private boaters who he crewed with for fun, as a hobby. Once James had discovered his sailing passion, he decided to take a sabbatical break to hone his sailing and captain skills and soon became a certified YachtMaster. James intended to return to his job until he was (very easily) encouraged by his RYA course director to consider a position in Yacht Chartering and he has never looked back since! James has spent multiple seasons as Captain on Mediterranean located charter
James loves exploring new places, especially bay stops that he can anchor in. He has a great passion for free-diving too, and he is currently working towards becoming a certified scuba divemaster! Whilst on charter, James likes to capture great shots with his drone and he will definitely help, organise and take part in creating fun videos for his guests.
Chef Jared: Jarred is a South African born chef. He studied investment management at university before deciding to pursue his culinary passion. He simultaneously studied his degree and worked as a chef in his final year of university. He worked in two of South Africa’s most prestigious restaurants, Marble and Chefs Warehouse Maison before deciding to try his sea legs.
He has always had an affinity to water and watersports. Jarred has a large array of activities he likes to do some of which include surfing, freediving, hiking, wildlife, live comedy shows, travel, good music, good food, good humour, and good company
James and Jared strive to provide the best experience for their guests and they look forward to welcoming you aboard Celavie!
Specifications
| Type | Catamaran |
|---|---|
| Builder | Lagoon |
| Year Built | 2021 |
| Size | 46.00 Ft |
| Beam | 26.10 Feet |
| Draft | 4.5 Feet |
| Guests | 6 |
Boat Details
| Cabins: | 3 |
| Queen: | 4 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Wash Basins: | 4 |
| Heads: | 4 |
| Electric Heads: | 4 |
Pick Up Locations
| Pref. Pick-up: | Crown Bay Marina, STT, USVI |
| Other Pick-up: | Red Hook/YHG, STT - West End, |
Details
| Refit: | - |
| Helipad: | No |
| Jacuzzi: | No |
| A/C: | Full |
Engine Details
| Volvo 75s, 11kw generator | |
| Fuel Consumption: | - |
| Cruising Speed: | - |
| Max Speed: | - |
Locations
| Winter Area: | Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US) |
| Summer Area: | Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (US) |
Amenities
| Salon Tv/VCR: | No |
| Salon Stereo: | Yes |
| Sat Tv: | Rendezvous Dive Rates: Blue Water Diving Per person 1 Tank Dive - $100 2 tank Dive - $130 Night Dive - $105 Discover Scuba - $140 |
| # 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: | - |
| Special Diets: | Yes |
| Kosher: | Inq |
| BBQ: | No |
| # Dine In: | 8 |
| Minimum Age: | Water safe |
| Generator: | Yes |
| Inverter: | - |
| Voltages: | - |
| Water Maker: | - |
| Water Cap: | 2 x 300 l / 2 x 79 gal |
| Ice Maker: | No |
| Sailing Instructions: | No |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Yes |
| Nude: | Inq |
| Hairdryers: | No |
| # Port Hatches: | - |
| Guests Smokes: | On deck only |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | No |
| Children Ok: | Yes |
| Hammock: | No |
| Windscoops: | No |
Water Sports
| Dinghy size: | 12' |
| Dinghy hp: | 15 |
| Dinghy # pax: | 8 |
| 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: | No |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | No |
| Floating Mats: | Yes |
| Swim Platform: | Aft |
| Boarding Ladder (Loc/Type): | Sugar Scoop |
| Sailing Dinghy: | No |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | Small/kids rods |
| Rods: | 2 |
Breakfast
Served with Tea, coffee, juices, and a hearty fruit platter
Crepes – Filled with vanilla pudding and homemade berry coulis
Coconut pancakes – Served with Nutella and roasted nuts
French toast – Topped with syrup, whipped cream and berries
Overnight oats – Made with coconut yogurt and chia seeds, topped with homemade granola and berries
Eggs Benedict – Served on a fresh croissant, with homemade hollandaise sauce, bacon slices and spinach leaves
Shakshuka – Topped with feta cheese, served with avocado slices and fresh bread
Omelette – Filled with mushrooms, bell peppers and tomatoes, served with sausages
Avocado toast – Topped with grilled mushrooms, poached egg and feta cheese
Lunch
Truffle trofie – Pasta with mushrooms in a creamy truffle sauce
Quesedillas – Served with homemade guacamole and Greek yogurt sauce
Vegan curry – Thai yellow vegetable curry served with wild rice, cashews and lime
Falafel salad bowls – Rich Mediterranean salad with homemade falafel, drizzled with homemade tzatziki sauce
Vegetarian lasagna – Can’t believe it’s not meat lasagna
Squid in red sauce – Served with mushroom and tomato baked polenta
Shrimp bisque – Topped with cream and freshly chopped parsley, served with warm garlic bread
Starters / Appetizers
Charcuterie board – With artisan bread
Smoked salmon crostinis – With capers and anchovies
Chocolate pastry twists – With homemade chocolate sauce
Summer rolls – With homemade peanut sauce
Bruschetta – With 3 different tomato based toppings
Hummus bowl – With pita chips and vegetable sticks
Baked Camembert bread bowl – With homemade strawberry sauce
Dinner
Stuffed bell peppers – Traditional Balkan dish, served with creamy mashed potatoes
Salmon with roasted vegetables – Served with quinoa and drizzled with homemade garlic sauce
Shrimp fettuccine – Pasta with shrimp in creamy tomato sauce
Smoked salmon risotto – Served with grilled asparagus and butternut squash puree
Flank steak and rosemary potato wedges – Served with creamy garlic mushroom sauce
Black squid risotto – Topped with homemade Parmigiano crisps and ink tuiles
Seared scallops over pea puree – Topped with crispy bacon pieces and roasted carrots
Desert
Fritule – Traditional Mediterranean small doughnuts
Homemade chocolate nut bark – Served with vanilla ice cream and peanut sauce
Baked pears – With walnuts, pecans and maple drizzle
Homemade nice cream – Healthy banana based ice cream served with chocolate chip cookie crumbs
Deconstructed apple crumble – Served with vanilla ice cream and maple drizzle
Brownies – Served with whipped cream and chocolate shavings
Summer cherry cake – Topped with powdered sugar and glaced cherries
Peach and pecan pastries – Served with vanilla ice cream and maple drizzle
| 2 Pax | 3 Pax | 4 Pax | 5 Pax | 6 Pax | ||||
|---|---|---|---|---|---|---|---|---|
| Winter 2021 to 2022 | $16,000 | $16,500 | $17,000 | $17,500 | $18,000 | |||
| Summer 2022 | $16,000 | $16,500 | $17,000 | $17,500 | $18,000 | |||
| Winter 2022 to 2023 | $16,000 | $16,500 | $17,000 | $17,500 | $18,000 | |||
| Summer 2023 | $16,000 | $16,500 | $17,000 | $17,500 | $18,000 | |||
| ● ADDITIONAL FEES: Cruising Permits, customs fees, and Taxes to be paid by the Charterer upon entry to Cruising Grounds or Ports for all charter locations. ● MINIMUM NIGHTS: 5 ● LESS THAN 7 NIGHT CHARTER RATES: For 6-night charters, divide the weekly rate by 7 nights X 6 nights. For 5 nights or less, divide the weekly rate by 6 nights X number of nights. ● SLEEP ABOARD:1/2 the daily rate. Dinner ashore at the client's expense. Includes boarding after 4 pm, welcome cocktail, breakfast the next morning, and early start. ● HALF-BOARD OPTION: $100 discount per person Includes 7 breakfasts, 4 lunches, & 3 dinners, all other meals to be eaten ashore at the client's expense. ● LOCAL FARE OPTION: $75 discount per person Includes 7 breakfasts, 5 lunches & 6 dinners, all other meals to be eaten ashore at client's expense. ● HOLIDAY RATES: XMAS: 10% surcharge to be applied to standard charter rates. Must end no later than Dec 26th. NEW YEARS: Flat rate of $22,000 for 2-6 guests and a 7-night minimum. Must begin no sooner than Dec 27th. |
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| MCA Compliant | ||||||||
| All Inclusive.Cruising Permit: Paid by ClientLicenses: Paid by Client | ||||||||
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