1-954-271-3005

COLIBRI

Offer
New Years Special on COLIBRI
NEW YEARS 2023/24 now being offered at standard rates on COLIBRI
BUILT/REFIT YEAR 2021
YACHT LENGTH 67.00 Ft
NUMBER OF CABINS 4
NUMBER OF GUESTS 8
TOTAL CREW 3
RATES FROM $48,900
Crew Profile Specifications Sample Menu Rates Calendar

Captain Graham Gips & Chef/Mate Kristiann Gips

Your Captain and Chef are native Texans who have been married since 2007. Avid travelers, Kristiann and Graham have lived on four continents and visited over fifty countries. Their experiences have taught them that great vacations are made up of many small details.

After 10 years in the corporate world, the Gips reached a point where they could focus on what they love to do most: travel, host guests, and sail. They purchased a 44’ catamaran, Allende, upon which they sailed over 30,000 nautical miles. After seven successful seasons, Graham and Kristiann were thrilled to upgrade their charter program aboard the luxurious Colibrí.

Dive instructor and stewardess Stacey Law is the newest addition to the crew. Stacey is a fun, warm and energetic individual who excels at making guests feel welcome. She has had fascinating life experiences during her own extensive travels, and her stories surprise and delight.

Consummate hosts, Graham, Kristiann and Stacey find great pleasure in working as a team and creating lasting memories for their guests. All crew are CPR/First Aid certified and fully vaccinated for COVID-19.

Captain Graham Gips

Graham is an engineer by training who spent a successful career in the oil and gas industry. While working abroad, he learned to sail on a 20ft racing dinghy with Kristiann as crew. They raced weekly for several years, topped the local podium and earned the chance to compete internationally.

While he has a competitive streak, Graham is a detail-oriented and safety-conscious sailor who puts the comfort of his guests first. He knows the islands well and can craft an itinerary that suits everyone aboard. When the anchor is set each evening, Graham then turns his attention to crafting cocktails to your taste.

Chef Kristiann Gips

Before joining the yachting industry, Kristiann ran a successful catering company. She honed her culinary skills by accommodating a wide variety of preferences and dietary needs each day. In 2021, Kristiann further refined her skills by training at the acclaimed Ashburton Cookery School in England.

Kristiann loves to combine gourmet delicacies with local ingredients for new twists on classic dishes. She works with the Captain to plan a menu that perfectly complements the activities on your sailing itinerary. When she’s not in the galley, Kristiann enjoys escorting guests on snorkel safaris.

Stewardess / Dive Instructor Stacey Law

Stacey has worked as a professional diving instructor since 2017 in various locations around the world including Indonesia, Philippines, the UK and the British Virgin Islands. In 2022, she joined a liveaboard dive yacht for a season in the Turks and Caicos and a season snorkeling with Humpback whales in the Dominican Republic.

Stacey loves interacting with guests, sharing interesting stories and really takes the time to ensure comfort for all, both in and out of the water. She has a particularly strong knowledge of the local dive sites in the British Virgin Islands and enjoys encouraging guests’ interest in the underwater world.

Specifications
Type:
Catamaran
Builder:
Fountaine Pajot
Year Built:
2021
Size:
67.00 Ft
Beam:
33 Feet
Draft:
5.58 Feet
Guests:
8
Boat Details
Cabins:
4
King:
1
Queen:
3
Details
Jacuzzi:
Yes
A/C:
Full
Engine Details

Volvo 2 x 150 HP, 1x 12 kW and 1x 21 kW generator

Locations
Winter Area:
Caribbean Virgin Islands (BVI)
Summer Area:
Caribbean Virgin Islands (BVI)
# DVDs/Movies:
Movies - f
Books:
Yes
Board Games:
Yes
Sun Awning:
Yes
BBQ:
Yes
Stabilizers:
No
# Dine In:
Sa
Generator:
1 x 12KW & 1 x 21 KW
Voltages:
110 & 220
Ice Maker:
Yes
Gay Charters:
Inq
Hairdryers:
Yes
Guests Smokes:
Non Smoking Yacht
Crew Smokes:
No
Children Ok:
Yes
Hammock:
Yes
Other Amenities:

Miele Coffee station
Professional espresso machine
Ceramic BBQ and smoker

Dinghy size:
14' Highfield
Dinghy hp:
50 HP
Dinghy # pax:
8
Jet Skis:
No
Wave Runners:
No
Kneeboard:
No
SU Paddle Boards:
4
Snorkel Gear:
Yes
Tube:
Yes
Wake Board:
No
Kayaks 1 Pax:
No
Kayaks (2 Pax):
No
Floating Mats:
Yes
Beach Games:
Yes
Fishing Gear:
Yes
Gear Type:
Trolling rods where permitted
Rods:
2
Fishing Permit:
BVI Yes #750593
Sea Bob:
No
Sea Scooter:
No
Other Toys:

2x Efoil Fliteboards
2 man Jacuzzi tub on foredeck featuring 8 jets with underwater colour-changing neon lights.

Scuba Diving Details
Crew License Instructor
Full Course Open Water Referral $350
Divers 8 Tanks 10 BCs 8 Regulators 8 Dive Lights 8
Air Compressor Onboard Dives/wk 5 Night Dives 8
General Diving Info

Colibrí now offers diving with crewmember Stacey Law, an Open Water Scuba Instructor.

Three dives per week are included for certified divers. Non-certified guests can experience a
complementary Discover Scuba Dive. Referral Open Water Certifications (guests arrive with pool and
classwork completed at home) and other training courses are also available, please inquire.

All guests interested in diving, certified or not, must complete a medical evaluation form and a liability
waiver BEFORE arriving. A doctor’s release may be required depending on health conditions or
concerns. Certified divers are required to provide proof of certification to their highest level of training
before diving onboard Colibrí.

Divers are encouraged to purchase dive insurance, we recommend Diver’s Alert Network: https://dan.org
Diving Costs information
1. During a seven-day charter onboard Colibrí, certified divers may participate in a maximum of five
dives/week (one on each full charter day), three of which are complimentary. One Discover
Scuba Dive is complimentary for each non-certified guest. Additional dives are charged at
$50/dive/diver.

2. Dives include tank fills, all gear including weights and dive lights, briefings and a scuba instructor
serving as a guide.

3. Open Water Referral $350/person.

SAMPLE MENU

Sailing is a surprisingly hungry business. In addition to three meals a day, you’ll find drinks and snacks delivered just when you need them. Your chef also has a full repertoire of vegetarian meals, and can accommodate most any dietary requirement with sufficient notice.

Breakfast

Breakfast is accompanied by espresso-based coffees, tea, freshly-squeezed orange juice and your choice of a tropical fruit smoothie or fresh fruit platter.

A cold breakfast of Greek yoghurt with homemade granola, honey and preserves is always available.

Crabcakes benny on homemade English muffins, passionfruit Hollandaise

Sweet or savory buckwheat crêpes

Greek frittata with dill, sundried tomatoes and feta, sausage meatballs

Breakfast tostadas, fresh pico de gallo

Banana pancakes with maple-rum syrup and crispy bacon

Avocado toast on sourdough bread, poached eggs, watermelon radish and lemon

Fried eggs over vegetable rösti, breakfast sausage

Lunch

Niçoise salad with almond-crusted wahoo

Cheeseburgers with grilled pineapple-jalapeño relish, homemade brioche buns

Fresh Vietnamese spring rolls with shrimp and peanut sauce

Tuna poke with wonton chips

Falafel pie in phyllo crust, Greek salad

West Indian chicken roti, locally-grown salad with papaya seed vinaigrette

Baja fish tacos, hibiscus-cabbage slaw, homemade corn tortillas

Appetizers

Lobster campechana with plantain chips

Grilled Caesar salad with parmesan crisp

Watermelon gazpacho

Wasabi greens salad with pear, soy-sesame dressing

Family-style cheese and charcuterie board

Tropical Mahi Mahi ceviche

Wedge salad with blue cheese dressing

Dinner

Thinly-sliced grilled flank steak with ancho mole, black beans and grilled plantains

Spice-crusted pork tenderloin medallions, cauliflower mash, corn ribs, Madiera jus

Line-caught wahoo, butternut puree, pineapple chimichurri, curry aioli and pickled red onion

Homemade tagliatelle, cocoa-rubbed beef short rib ragu

Za’atar-spiced red snapper, saffron cream sauce, couscous, asparagus

Reverse-seared filet mignon, potatoes Dauphinois, haricot verts

Grilled lamb lollipops, caramelized onion and spinach biryani, cucumber raita

Dessert

Caramel almond cake

Carrot cake, ginger-cream cheese icing

Mexican chocolate mousse

Apple crisp with homemade vanilla ice cream

Key lime pie with coconut crust

Amaretto cheesecake

Chocolate fudge tart with caramelized pineapple, lime zest and rum whipped cream

The Bar
Juice, sodas, ice tea, beer, seltzers, rum punch & well drinks are available all day for your enjoyment.

House spirits include Grey Goose vodka, Tanqueray gin, BVI Gin, Bulleit bourbon, Milagro tequila, local rum, and an assortment of liqueurs.

Wines are paired with both lunch and dinner, according to your taste.

2 Pax 3 Pax 4 Pax 5 Pax 6 Pax 7 Pax 8 Pax
Winter 2023 to 2024 $48,900 $51,400 $51,900 $54,400 $54,900 $57,400 $57,900
Summer 2024 $48,900 $51,400 $51,900 $54,400 $54,900 $57,400 $57,900
Winter 2024 to 2025 $48,900 $51,400 $51,900 $54,400 $54,900 $57,400 $57,900
All rates are for 7 nights, 8 days.
For short charters please use the divide-by-6 rule for figuring short charter premiums.
Charters of less than 4 nights available depending on schedule and season, please inquire.

Colibrí is a BVI-based yacht and crew.
BVI Cruising Permits and Taxes included
48 hours between charters preferred, inquire for less.
NOT able to pick up or drop off in the USVI

Christmas and New Years week2024/25
Up to 8 guests $66,585. Minimum 7 nights.

Charters outside the British Virgin Islands:
Regardless of whether or not a vessel may or may not include taxes in the vessel’s listed charter fees for British Virgin Islands charters, in general, no fees, port dues, nor taxes are included in the charter fee for any charter outside the British Virgin Islands unless otherwise agreed.
MCA Compliant
All Inclusive.Cruising Permit: Paid by BoatLicenses: Paid by Boat

(15 December -30 April)
Caribbean Virgin Islands (BVI)
(1 May - 14 December)
Caribbean Virgin Islands (BVI)


Available:
Hold/Option:
Booked:
Unavailable:

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