RATESFROM $100,000

Gideon Smith - Captain
Education/Certifications: 200 GT Master/500 GT (ITC), USCG License Tow & Sail Endorsement, Cayman 500 GT (ITC), Bridge Resource Management, GMDSS Advanced Marine Radio, STCW 95, USCG Terrestrial & Coastal Navigation, USG Unlimited Radar, Advanced Fire Fighting, TWIC Card
Languages Spoken: English, Spanish, Dutch

Captain Gideon Smith hails from South Africa, and worked in the oil and diamond industries before beginning his career in yachting in 1988. Currently based in the United States, he’s sailed the waters of the Mediterranean, the Caribbean, Brazil, the Bahamas, Central America, Mexico, Hawaii, and both coasts of the US. His goal as captain is to provide a high standard of hospitality to charter guests, and plan itineraries that will create lifelong memories for them. In addition, he has delivered yachts to new locations and assisted with refits and refurbishments. Captain Gideon and his crew look forward to welcoming you aboard M/Y CLARITY.

Jana Smith Alaxova - Chief Stewardess
Education/Certifications: Silver Service, Interior Management, Wine & Cocktail, Security Awareness, Food Safety & Hygiene, ENG 1, STCW 95,First Aid, Power Boat II, Crowd Management, Geriatrician, Childcare
Languages Spoken: Fluent in English, Slovakian, Italian, Spanish and Czech; Basic Polish

Jana Smith Alaxova was born in Slovakia, and started her yachting career in 2008. With a background in catering and hospitality, she has trained in many aspects of the yachting industry. With previous experience as a Stewardess, Deckhand and Chef on both private and charter vessels, she brings her high standard for guest service to her role as Chief Stewardess on M/Y CLARITY. Jana’s excellent organization and planning skills allow her to anticipate the needs and wishes of owners, crew and guests, ensuring that operations and charters run smoothly. Her strong work ethic combined with her desire to experience new things make the yachting industry a perfect fit.

Giovanni Cerna - Chef
Languages: English, Spanish
Certifications/Education: STCW 10, Security Awareness for Seafarers, ENG-1, Ship’s Cook Assessment, Level II Food Hygiene & Safety for Catering, Level III Supervising Food Service in Catering | Food Allergens Awareness, DIploma In Gastronomy, Universidas Tecnologicas (MEX)

Giovanni hails from Mexico but is currently based in sunny Fort Lauderdale, Florida. He is passionate about cooking and working with the freshest ingredients to prepare delicious meals that showcase his vast skillset. Giovanni’s ability to plan and execute in a timely manner is unmatched. Prior to entering the yachting industry, Giovanni worked in a variety of restaurants in Mexico specializing in Mexican, Japanese, and Italian cuisine. His attention to detail and guest satisfaction has allowed him to excel in the hospitality industry. Giovanni’s main focus is to deliver quality guest service for every guest that comes on board. He has an ability to cater to every palette in a way that will leave you wanting more. In his previous yacht experience, Giovanni has worked as a sole chef cooking for up to as many as 45 guests at once. He also would assist the deck crew with towing operations, washdowns, navigation lookout duties, engine room checks, lines and fenders and more. Giovanni is an ideal team player but above all, a tremendous cook who anxiously awaits the arrival of his new guests.

Peter James Hardwick - First Officer
Education/Certifications: MCA STCW 10’, PADI Open Water Diver, Efficient Deckhand Certificate, ENG1 Medical Certificate, MCA Yachtmaster Commercial 200T
Languages Spoken: English

Peter Hardwick was born and raised in Durban, South Africa, where his love of the outdoors and the ocean began. He started his yachting career as a chef before becoming a bosun in 2015, working on private and charter vessels in the Caribbean, the Bahamas, the Mediterranean, South and Central America, Alaska, and both coasts of the United States. While he is continuing to build his skillset in the industry, he excels at managing and training deck crews, overseeing all exterior duties, and ensuring all safety protocols are in place. Plus, he can even step in for the captain as required. His friendly and hard-working spirit is a welcome addition to the crew of M/Y CLARITY. In his leisure time, Peter enjoys diving, fishing, surfing and skiing.

Boudine Nagel - Second Stewardess
Education/Certifications: STCW, ENG 1, Level II Food Safety in Catering, Powerboat Level II
Languages Spoken: Afrikaans and English

Boudine Nagel was born and raised in Johannesburg, South Africa, and has always been drawn to travel and the sea. After visiting her sister, a yacht charter broker in the Bahamas, Boudine decided to join the industry, beginning as a Third Stew in 2016. She brings her passion for the industry and outgoing nature to her role as Second Stewardess aboard M/Y CLARITY, ensuring a memorable experience for charter guests. A team player who also works well independently, she is always seeking opportunities to acquire new skills and further her yachting career. When not working at sea, Boudine enjoys spending time with family and friends, surfing, paddle boarding and snorkeling.

Sheldon Johnson - Engineer
Education/Certifications: AEC 1, AEC 2, GMDSS ROC, Engine Room Rating III/4, PBL 2, GMDSS GOC, Crowd Management, VPDSD (MARTPT-747), Open Water Certification, STCW, ENG 1, Advanced Fire Fighting, PSCRB, Marine Advanced First Aid, Electrical Systems, Basic Machining, Welding, Captain 100GRT (Nassau)
Languages Spoken: English

Sheldon Johnson was born and raised in the Bahamas, where he continues to be based. He started his maritime career in 2008 working as an engine cadet aboard bulk carriers, and was a junior engineer by 2010. His engineering experience includes work aboard commercial vessels, passenger ferries, motor yachts, tugboats, and roll-on/roll-off vessels. He also gained hospitality industry experience while working as the engineering supervisor/assistant manager of openings for the five-star resort, SLS Baha Mar in Nassau. Sheldon now brings his skills and positive attitude to the crew of M/Y CLARITY.


Type Power Yachts
Year Built2015
Size160.00 Ft
Beam28.0 Feet
Draft7.3 Feet

Boat Details

Cabins: 5
Queen: 2
Single Cabins: 1
Showers: -
Wash Basins: 8
Heads: 7
Electric Heads: 7

Pick Up Locations

Pref. Pick-up: -
Other Pick-up: -


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

Engine Details

2x Caterpillar C18 680HP @ 2100 RPM Generators: 2x 50 kW Kohler @ 380 VAC/50 Hz
Fuel Consumption: -
Cruising Speed: 10
Max Speed: 13 US Gall/Hr


Winter Area: Bahamas
Summer Area: Bahamas


Salon Tv/VCR: Yes
Salon Stereo: Yes
Sat Tv: -
# of Videos: -
# DVDs/Movies: -
# CD's: -
Camcorder: -
Books: -
Board Games: Yes
Sun Awning: Yes
Deck Shower: Yes
Bimini: -
Water Maker: -
Special Diets: Inq
Kosher: Inq
BBQ: Yes
# Dine In: -
Minimum Age: -
Generator: 2x 50 kW Kohler
Inverter: -
Voltages: -
Water Maker: -
Water Cap: -
Ice Maker: Yes
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: 18' Williams Jet Tender
Dinghy hp: 180
Dinghy # pax: -
Water Skis Adult: Yes
Water Skis Kids: -
Jet Skis: -
Wave Runners: 2
Kneeboard: -
Windsurfer: -
Snorkel Gear: 15
Tube: 15
Scurfer: -
Wake Board: Yes
Kayaks 1 Pax: -
Kayaks (2 Pax): 2
Floating Mats: -
Swim Platform: -
Boarding Ladder (Loc/Type): Port and Starboard
Sailing Dinghy: -
Beach Games: Yes
Fishing Gear: Yes
Gear Type: Light Tackle
Rods: -

Sample 7 Day Charter Menu

Breakfast (Daily Spread)

Assortment of daily baked French pastries, fresh fruit, baked muffin, cake or slice, handmade yogurts, cured salmon and avocado salad.

Also available for breakfast requests from guests.

Lunches (family style)

(Served with house baked bread on request)


Aged Wagyu strip loin or grilled organic chicken.

Grilled asparagus, parmesan, arugula, poached egg and truffle.

Steamed purple potato, lemon caper dressing

Baby gem salad, roasted cherry tomatoes, carrot orange dressing

Meyer Lemon Meringue Pie “ice cream”


Curry marinated Lamb fillet or poached Snapper fillet

Salad of grilled mango, goat cheese, cilantro, lime dressing

Coconut and Kafir Lime Rice

Selection of house pickled vegetables and chilies

Passion fruit yogurt sorbet


Optional BBQ day

Wagyu beef or Grouper Sliders on brioche

Grilled lemon shrimp with peach salsa

Sweet potato, feta, candied pecan salad

Iceberg lettuce salad, buttermilk dill dressing

Coconut lemongrass mousse cups


Sumac marinated pork loin or seared sea bass

Saffron cous cous with pine nuts and currants

Baby carrot salad with almonds and orange blossom dressing

Romaine, orange, fennel, green olive salad

Pistachio honey ice cream, apple crisp


 Balsamic Teriyaki chicken  or Seaweed blackened mahi mahi

Soba noodles with pickled ginger dressing

Asian slaw with sesame vinaigrette

Broccoli ginger salad with goji and tamari

Matcha Green Tea Pudding, Passion fruit mousse


Beef Guajillo or  Blackened Grouper Tacos

Braised black beans with chipotle

Roasted Squash, cilantro, cojito cheese

Mexican street corn

Guacamole table side

Caramel stuffed Churros, espresso sorbet, salted chocolate


Selection of handmade flatbreads

Tuna carpaccio, pinenuts, preserved lemon

Arugula, pear, Parmesan, fig vinaigrette

Watermelon sorbet, jasmine granite



(Served with daily changing house baked bread)


“Raw” lasagna of zucchini, smoked marinara, almond “ricotta”

Crisp Duck breast, celeriac puree, garlic kale, cherry sauce

Handmade marshmallow, passion fruit curd, pistachio cookie


Goat cheese tartlet, onion caramel, arugula sprouts

Seared John Dory, purple potato fondant, green peas and ricotta, blood orange salsa

Smoked chocolate torte, salted caramel sorbet, pickled raspberry


Salad of roasted baby beets, pickled fennel, strawberry, garlic yogurt

Chipotle glazed Wagyu Rib Eye, whole roasted baby cauliflower, lemon spinach, green chile sauce


Carrot and preserved lemon gazpacho, macadamia “chevre”, cilantro cress

Braised NZ lamb ravioli, green pea puree, grilled pumpkin, sour plum jus

Pomegranate brulee, almond sponge, mint gel


Gin and Tonic Salmon, horseradish crème, crisp shallots

 24 hour Iberico Pork Belly, pine mushroom risotto, tallegio, sage

Rum poached banana, chocolate cinnamon sorbet, pine nut sponge


Cauliflower tart, sea asparagus, golden raisins, caramelized baby onions

Almond crumbed stuffed Organic chicken breast, olive polenta, charred broccoli rabe, gremolata

Lime “cheesecake”, cola foam, Tunisian brik tuille


Kelp noodle salad, house made kim chi, ginger tamari dressing

Green curry brisket, ginger rice, wok charred vegetable slaw

Mango panacotta, kombucha foam, ginger crumble

2 Pax 3 Pax 4 Pax 5 Pax 6 Pax 7 Pax 8 Pax 9 Pax 10 Pax

(15 December -30 April)
(1 May - 14 December)

Please Contact Us For Availability

No Yatch Insight Available.