DOLCEVITACAT

DOLCEVITACAT

BUILT/REFITYEAR 2019
YACHTLENGTH 62.00 Ft
NUMBER OFCABINS 4
NUMBER OFGUESTS 8
TOTALCREW 2
RATESFROM $28,500

Captain Giacomo (“Jack or Jaco if easier”) D'Andrea ~
was born and raised in Milan, Italy, and moved to Genoa after high school to attend a Marine Sciences University. On family holidays Giacomo fell in love with boating from the age of 4, sailing on Lake Como, racing Optimists at age 12, and joining the National team at 18, where he qualified for the European Championship! A lover of the open air and sports, he also played soccer, basketball, and was even a boy-scout. Giacomo also completed 2 months working with researchers and administrators of an Italian Marine Protect-ed Area as part of his maritime education.

After completing his University Studies, he worked as an Optimist and 420 instructor, coaching a junior Italian national team, RS Feva, where he went to the European and World championships as part of the staff of the Italian Federation. One of the team he coached was the Bronze medal winner at the World Cup.

In 2010, he was approached by a sailing club member to work as a deckhand for some charters. He found it a good way to unite career and passion, and his hard work has paid off. Along with his Marine Sciences Degree, Giacomo now holds a 200-ton Master unlimited captain’s license and a dive certification. Fortune has sent him to some fun places, he loves French Polynesia for its people, and the Greek Islands for the warm sailing winds. He has crossed both the Atlantic and Pacific Oceans; and has worked on luxury yachts in the Mediterranean and the Caribbean. His latest hobby is kitesurfing, and his motto is to Never Give Up!

Giacomo’s friends describe him as Friendly, honest, and talkative. He likes keeping the charterers active and busy, taking guests exploring by both boat and ashore. A major focus for him is the safety and comfort of the guests and keeping a relaxed atmosphere on a well-maintained yacht. He cares a lot about the crew and boat, and also loves discussing and adapting the charter schedule to make it the most interesting and enjoyable for the guests aboard.
Andiamo!



Chef Claudia Sardella ~
grew up near the sea in Avellino, Italy, with one brother, and two cousins who were like brothers to her. She studied cooking at ALMA (Scuola International de Cucina Italiana), which included working in Michelin Star restaurants. Claudia has 14 years’ experience on private and charter yachts, has sailed the Mediterranean and Caribbean, and has crossed the Atlantic Ocean.

Guests love Claudia’s Mediterranean Cuisine, especially pastas and fish dishes, although she especially enjoys creating Asian and other gourmet style foods. While on charter, she likes interacting with guests, and, if children are aboard, playing with or teaching them some sailing when time allows. This kind and educated young lady is enthusiastic and welcoming, while still keeping a careful eye out that the guests and boat are attended to.

Claudia is a big fan of travel. Her sporting favorites are cycling, trekking, and snorkeling. As a young girl she participated in classic, modern, and contemporary dance. Her motto is “Remember Always to Dare”!







Specifications

Type Catamaran
BuilderSunreef Yachts
Year Built2008
Size62.00 Ft
Beam30.51 Feet
Draft5.4 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 Maarten
Other Pick-up: BVI

Details

Refit: 2019
Helipad: No
Jacuzzi: No
A/C: Full

Engine Details

2 X YANMAR HP 110; 1 KOELER GENERATOR 13KW; 1 KOELER GENERATOR KW 17
Fuel Consumption: -
Cruising Speed: 8
Max Speed: 10 US Gall/Hr

Locations

Winter Area: Caribbean Leewards
Summer Area: Central America

Amenities

Salon Tv/VCR: Yes
Salon Stereo: Yes
Sat Tv: SAT PHONE AND INTERNET
# of Videos: -
# DVDs/Movies: YES
# CD's: YES
Camcorder: -
Books: -
Board Games: Yes
Sun Awning: -
Deck Shower: Yes
Bimini: Yes
Water Maker: 230 L/T
Special Diets: Yes
Kosher: Inq
BBQ: Yes
# Dine In: YES
Minimum Age: -
Generator: 1 X KW17 AND 1 X KW13
Inverter: YES (4)
Voltages: 24/220 VOLTS
Water Maker: 230 L/T
Water Cap: 1200 L.
Ice Maker: Yes
Sailing Instructions: -
Internet Access: Onboard WIFI
Gay Charters: Inq
Nude: Inq
Hairdryers: Yes
# Port Hatches: YES
Guests Smokes: OUTSIDE
Crew Smokes: No
Pets Aboard: No
Pet Type: -
Guest Pets: No
Children Ok: Yes
Hammock: -
Windscoops: -

Water Sports

Dinghy size: HIGHFIELD A 470
Dinghy hp: 70 YAMAHA
Dinghy # pax: 9
Water Skis Adult: Yes
Water Skis Kids: Yes
Jet Skis: -
Wave Runners: -
Kneeboard: Yes
Windsurfer: -
Snorkel Gear: 8
Tube: 8
Scurfer: -
Wake Board: Yes
Kayaks 1 Pax: -
Kayaks (2 Pax): 2
Floating Mats: 2
Swim Platform: NO
Boarding Ladder (Loc/Type): YES
Sailing Dinghy: -
Beach Games: -
Fishing Gear: Yes
Gear Type: THROLLING
Rods: 2

TAKE A LOOK AT OUR WEEKLY MENU

(Menu subject to market availability)

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Menu Setup:  New guests are given a ‘preference sheet’ to fill in, prior to charter, covering any special health or dietary requirements and general requests for catering.

Breakfast: Standard continental setup, with freshly chopped fruit and cheese, choice of cereals, yogurts, and milk, toast and spreads, as well as a hot or ‘eggs’ option.
Hot option examples - bacon and eggs of choice, omelet,
French toast, pancakes, bacon and egg wrap, Eggs Benedict.
All tea and coffee options – latté, cappuccino, americano, espresso etc.

Lunch and dinner: Standard meals with the exception of pre-determined dietary requirements (preference sheets)
Lunches One course, with a simpler, more ‘tidy’ meal if underway or moving the boat.
Dinners Three-course meal – starter, main and dessert.

Sample 7 day menu

Day 1

Lunch / Almuerzo / Déjeuner / Pranzo

Stuffed Tomatoes with Green Sauce or:

Scallop Salad with Pink Peppercorn Sauce/Tomates rellenos con Salsa Verde/Tomates farcies en Sauce Verte/Pomodori Ripieni con Salsa Verde

Roast Beef with Vegetables + Sauce of Your Choice/Roast Beef con Verduras/Roast Beef, Légumes/Rost Beef con Verdure

Assorted Cheese/Plato de Quesos Variados/Assortiment de Fromages/Formaggi assortiti

Seasonal Fruits/Frutas de Temporada/Fruits de Saison/ Frutta di Stagione

Coffee and Liqueur

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Dinner / Cena / Dîner / Cena

Fresh Fish Carpaccio with Lime/Carpaccio de Pescado  con Limón/Carpaccio de Poisson  au Citron/Carpaccio di Pesce col Limone

Risotto Milanese/Risotto à la Milanaise/Risotto alla Milanese/Risoto Milanes

or

Pasta Fredda

Filet Mignon with Mushroom Cream/Filete Mignon con Crema de Champiñones/Filet Mignon avec Crème de Champignons/Filetto Mignon con Crema di Funghi

Crema Catalana

Coffe and liqueur

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Day 2

Lunch / Almuerzo / Déjeuner / Pranzo

Salade Niçoise/Ensalada Nizarda/Salade Niçoise/Insalata Niçoise

Tuna Steak with Sesame and Balsamic Cream or Teriyaki with Coconut Rice

Atún con Sesamo y Crema Balsamico y Arroz con Coco/Steak de Thon au Sésame et Crème Balsamique, Riz au Coco/Tonno al Sesamo e Crema Balsamico con Riso al Cocco

Assorted cheese/Plato de Quesos Variados/Assortiment de Fromages/Formaggi assortiti

Fruit Mousse/Mousse de Fruta/Mousse des Fruits/Mousse de Fruta

Coffee and liqueur

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Dinner / Cena / Dîner / Cena

Carrot Flan with Almond Crunch/Flan de Zanahoria/Flan aux Carottes/Flan di Carote

Spaghetti with Fish/Spaghetti con Pescado/Spaghetti au Poisson/Spaghetti alla Marinara

Banane Flambée or Pavlova

Coffee and Liqueur

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Day 3

Lunch / Almuerzo / Déjeuner / Pranzo

Egg and Nut Salad/Ensalada con Huevos y Nueces/Salade Oeufs et Noix/Insalata con Oova e Noci

Veal Escalope Roman style, with Ham, Sage and Vegetables/Escalopes de Ternera con Jamón, Salvia y Verduras/Escalope de Veau à la Romaine,Jjambon, Sauge et Légumes/Scaloppine alla Romana con Verdure

Assorted cheese/Plato de Quesos Variados/Assortiment de Fromages/Formaggi Assortiti

Fruit Salad/Ensalada de Frutas/Salade de Fruits/Macedonia

Coffee and Liqueur

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Dinner / Cena / Dîner / Cena

Gazpacho, Cold Vegetable Soup/Gazpacho, Sopa Fria de Verduras/Gazpacho, Soupe Froide de Legumes/Gazpacho, Zuppa Fredda di Verdure

Curried Chicken with Potato and Rice/Pollo al Curry con Papas y Arroz/Poulet au Curry avec Pommes de Terre et Riz/Pollo al Curry con Patate e Riso

Chocolate Mousse with Passion Fruit/Mousse de Chocolate con Maracuya/Mousse au Chocolat avec Fruit de la Passion/Mousse al Cioccolato con Frutto della Passione

Coffee and Liqueur

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Day 4

Lunch / Almuerzo / Déjeuner / Pranzo

Caesar Salade/Ensalada Cesar

Salt Crusted Fish/Pescado con Costra de Sal/Poisson en Croûte de Sel/Pesce in Crosta di Sale

Assorted cheese/Plato de Quesos Variados/Assortiment de Fromages/Formaggi Assortiti

Chocolate Flan/Flan de Chocolate/Flan au Chocolat/Budino al Cioccolato

Coffee and Liqueur

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Dinner / Cena / Dîner / Cena

Stuffed Salad/Ensalada Rellena/Salade Farcies/Insalata Ripiena 

Fish and Vegetable BBQ/Barbacoa de Pescado y Verduras/Barbecue de Poisson et Legumes/Barbecue di Pesce e Verdure

Zabaione with Vanilla Ice Cream/Zabaione Mousse de Huevo con Helado de Vanilla/Sabayon et Glace Vanille/Zabaione con Gelato alla Vaniglia

Coffee and Liqueur

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Day 5

Lunch / Almuerzo / Déjeuner / Pranzo

Quinoa Salad/Ensalada de Quínoa/Salade de Quinoa/Insalata con Quinoa

or Mixed grain Salad

Meat skewer with vegetables/Pinchos de carne con verduras/Brochettes de viande avec légumes/Spiedini di carne con verdure

Assorted cheese/Plato de quesos variados/Assortiment de fromages/Formaggi assortiti

Fruit chocolate and yaourt/Fruta, chocolate y yogurt/Fondue au chocolat et yaourt/Frutta (al) cioccolato e yogurt

Coffee and liqueur

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Dinner / Cena / Dîner / Cena

Vegetables salad with mayonnaise OR VINAGRETTE/Ensalada de verduras y mayonesa/Macédoine de légumes/Insalata capricciosa

“Cordon Bleu” meat with ham and cheese/“Cordon Bleu” carne con jamón y queso/“Cordon Bleu” carne con prosciutto e formaggio

Mashed potatoes/Pure de papas/Purée de pommes de terre/Purea di patate

Fruit Tiramisu/Tiramisu con Fruta/Tiramisu aux Fruits/Tiramisú e frutta

Coffee and liqueur

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Day 6

Lunch / Almuerzo / Déjeuner / Pranzo

Fish Carpaccio with lemon juice/Carpaccio de pescado/Carpaccio de poisson au jus de citron/Carpaccio di pesce con succo di limone

Vitello Tonnato - Cold Sliced Veal with Tuna Sauce and Chilled Boiled Potatoes/Rebanadas de Ternera con Salsa de Atún y Papas Frias/Vitello tonnato - tranches de veau, mayonnaise froide au thon et pommes de terre/Vitello Tonnato con Patate Fredde

Assorted Cheese/Plato de Quesos Variados /Assortiment de Fromages/Formaggi Assortiti

Season Fruit/frutas de temporada /Fruits de saison/ Frutta di stagione

Coffee and liqueur

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Dinner / Cena / Dîner / Cena

Bruschetta bread with tomato cubes and olive oil/Bruschetta de pan con aceite de oliva y tomate/Bruschetta à l’huile d’olives extra vierge et tomates/Bruschetta con pomodoro e olio extravergine d’oliva

PAELLA

Crème caramel/Flan de caramelo

Coffee and liqueur

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Day 7

Lunch / Almuerzo / Déjeuner / Pranzo

Cold rice salad/Ensalada de arroz fria/Salade froide de riz/Insalata di riso fredda

Poached fish OR OCTOPUS SALAD WITH ARTICHOKES/Pescado poche/Poisson poché/Pesce al cartoccio

Assorted cheese/Plato de quesos variados /Assortiment de fromages/Formaggi assortiti

Pineapple flambé/Piña caramelizada/Ananas flambé/Ananas flambé

Coffee and liqueur

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Dinner / Cena / Dîner / Cena

Shrimp cocktail with Aurora sauce/Coctel de Camarones con salsa Aurora/Cocktail de crevettes avec sauce Aurora/Cocktail di gamberi con salsa Aurora

Lobster risotto OR SPAGHETTI/Arroz con langosta/Risotto de Langouste/Risotto all’aragosta

Chocolate pie with vanilla ice cream/Torta de chocolate con helado de vanilla/Gâteau au chocolat, glace vanille/Tortino al cioccolato con gelato alla vaniglia

Coffee and liqueur

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2 Pax 3 Pax 4 Pax 5 Pax 6 Pax 7 Pax 8 Pax
Winter 2020 to 2021 $28,500 $29,000 $29,500 $30,000 $31,000 $31,500 $32,500
Summer 2021 $28,500 $29,000 $29,500 $30,000 $31,000 $31,500 $32,500
Winter 2021 to 2022 $28,500 $29,000 $29,500 $30,000 $31,000 $31,500 $32,500
Winter 2021 to 2022 $28,500 $29,000 $29,500 $30,000 $31,000 $31,500 $32,500
Christmas week is $35,750.00
New Years week is $37,375.00 ( starting date of Dec 27 or 28)

DIVING LICENSE REQUIRED
Diving Costs Cost per dive per person:$50.00 per dive.
Please note that the Angullia Park fee not included.
N/A
All Inclusive.Cruising Permit: Paid by BoatLicenses: Paid by Boat

(15 December -30 April)
Caribbean Leewards
(1 May - 14 December)
Central America


Available:
Hold/Option:
Booked:
Unavailable:

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No Yatch Insight Available.