ELVIS MAGIC

ELVIS MAGIC

BUILT/REFITYEAR 2020 - to include major upgrades, new sails, all new AC systems, refrigeration, generator, cosmetics etc etc.
YACHTLENGTH 66.00 Ft
NUMBER OFCABINS 3
NUMBER OFGUESTS 6
TOTALCREW 2
RATESFROM €15,000

Captain Séamus O’Donnell

Séamus (pronounced ‘Shaymus’) is from Dublin, and learned to sail at a young age with The Royal Irish Yacht Club. Completing University studies in Nautical science, he then went on to study Navigation with the Irish Navy, serving four years as a Commissioned Officer. Afterwards he threw on his backpack and explored many exotic parts of the world, from France to Nepal, to include a tour of Asia. Séamus has now travelled to over 50 countries, pursuing his passions of underwater photography, videography, snowboarding and mountaineering.

Upon returning home to Ireland, Séamus continued to develop his maritime skills with a two year period on the crew of the Dublin Lifeboat, where he was highly trained by the RNLI medical emergency response unit. Now, with many years maritime experience and over 100,000 miles sailed, including sail training Challenge 72’s in Scotland, 3 tall-ships in Europe, Volvo Ocean Race 70’s, and super yachts in the Mediterranean and Caribbean, he has 11 trans-Atlantic crossings completed, and 3 Pacific crossings including 5 as captain.

He was professionally employed on some of the world’s most prestigious super-sailing yachts up to 85 meters, including Parsifal 3, Silenco, Sybaris and the World’s biggest ketch, Aquijo, on which he sailed around Cape Horn and into the Pacific while making videos for his boss. Séamus has over ten years super-yacht charter experience, including long-term charters up to three months long. He has received numerous sailing awards including the Commodore’s prize of the RIYC for youth sailing achievement, Sovereign’s cup wins, and Super-yacht regatta wins of the Perini and Millennium cups.

As a fitness instructor and qualified PADI dive master, he is standing by to lead snorkeling excursions and arrange dives with the best dive operators. His social nature and professionalism will ensure you and your families’ absolute enjoyment and safety throughout your stay. He is also a qualified and experienced RYA PWC (Personal Watercraft) instructor, has over 7 years kitesurf and wakeboard training experience, and now enjoys his latest watersports passion - the Fliteboard! He is happy and qualified to instruct on these new e-foils!
When not on the water you might find him tending the BBQ or tending to the needs of guests and Elvis Magic. As a drone operator, he'll help you record the joys of your charter. His motto in life is "Anything is possible, just give me the time to plan". We are not sure where he has found the time with all he has done, but he is ready for anything!

Chef Morgane Soyer

Morgane speaks fluent French and English. She is a qualified and experienced doctor of Chiropractic and is also the yacht’s first mate and cook. She has many years experience in fine restaurants and bars, having worked in the best wine bar in the world in 2017 in Toulouse, France. An avid sailor and explorer, she has also completed her first trans-Atlantic crossing.

As assistant Fliteboard instructor, Morgane took to Flite boarding in a few days and is now carving elegant lines all over the world. She will happily coach you and your family towards achieving your sailing and Fliteboard dreams. Morgane’s top service and medical specialty make her an excellent mate on board.

Séamus and Morgane, as a team, aim to deliver a truly unique action packed luxury charter experience. Simply add the spirit of adventure and you’re on to a truly unique offering, a sailing holiday like no other. Elvis Magic and "the Flite Team" will deliver the ultimate sports holiday
of a lifetime! Welcome aboard!



Specifications

Type Sailing Yachts
BuilderOyster Marine
Year Built2003
Size66.00 Ft
Beam18.5 Feet
Draft8.9 Feet
Guests6

Boat Details

Cabins: 3
Queen: 1
Single Cabins: 1
Showers: 3
Wash Basins: 3
Heads: 3
Electric Heads: 3

Pick Up Locations

Pref. Pick-up: Guests requirement
Other Pick-up: will repo, ask RE fees

Details

Refit: 2020 - to include major upgrades, new sails, all new AC systems, refrigeration, generator, cosmetics etc etc.
Helipad: No
Jacuzzi: No
A/C: Full

Engine Details

New 160 hp Perkins engine; new 17kw Onan generator
Fuel Consumption: -
Cruising Speed: 8
Max Speed: 12 US Gall/Hr

Locations

Winter Area: Caribbean Leewards, Caribbean Windwards
Summer Area: W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard.

Amenities

Salon Tv/VCR: Yes
Salon Stereo: Yes
Sat Tv: Wifi availability depending on location. Inquire for specific locations as needed.
# of Videos: -
# DVDs/Movies: harddrive
# CD's: ipod - lot
Camcorder: Yes
Books: -
Board Games: Yes
Sun Awning: No
Deck Shower: Yes
Bimini: Yes
Water Maker: Seafresh
Special Diets: Yes
Kosher: Yes
BBQ: Yes
# Dine In: Yes
Minimum Age: please enquire
Generator: 17kw Onan
Inverter: yes
Voltages: 220/110
Water Maker: Seafresh
Water Cap: 150l per hour
Ice Maker: No
Sailing Instructions: -
Internet Access: Onboard WIFI
Gay Charters: Yes
Nude: Yes
Hairdryers: Yes
# Port Hatches: yes
Guests Smokes: in designated area only
Crew Smokes: No
Pets Aboard: No
Pet Type: -
Guest Pets: No
Children Ok: Yes
Hammock: Yes
Windscoops: No

Water Sports

Dinghy size: 14 ft. Excel Virago aluminium tender
Dinghy hp: 40
Dinghy # pax: 6
Water Skis Adult: Yes
Water Skis Kids: Yes
Jet Skis: -
Wave Runners: -
Kneeboard: Yes
Windsurfer: No
Snorkel Gear: Yes
Tube: Yes
Scurfer: -
Wake Board: Yes
Kayaks 1 Pax: No
Kayaks (2 Pax): 1
Floating Mats: Yes
Swim Platform: Yes
Boarding Ladder (Loc/Type): midships
Sailing Dinghy: -
Beach Games: Yes
Fishing Gear: Yes
Gear Type: deep sea
Rods: 2

Breakfast

Morning baked bread served daily with compliment of yogurt and juices.

Huevos Rancheros: Sautéed onions and peppers in a spicy chipotles sauce topped with a baked egg and served in a warm tortilla.

Parmesan Scones with Cream Cheese, Smoked Salmon & Parma Ham: Warm morning baked scones topped with whipped cream cheese and your choice of smoked salmon or Italian ham.

Eggs in a Basket: Grated potato baskets with a baked egg topped with crispy maple pancetta.

Fruit crepes: Thin and light crepes, French style, filled with fruit and served with cream, jam and honey.

 

Lunch

Tomato Basil Bacon Tarts with Salad: Grape tomatoes marinated in balsamic vinegar & olive oil, fresh basil leaves & old fashion bacon baked on a puff pastry tart with goat cheese.

Grilled Shrimp & Chicken Skewers: Jumbo shrimp & chicken in a spicy Asian marinade with a Thai dipping sauce served with fresh onboard baked coriander flatbread.

Bequia Chicken Curry with Couscous: An Island curry warmed with cinnamon & cloves with the sweetness of pumpkin, couscous seasoned with all spice & vegetables.

Grilled Mahi Mahi with Mango Salsa & Plantain Gratin: A delicious island fish topped with a spicy but sweet salsa along with a local taste plantain gratin.

 

Canapés

Crustini: Sun dried tomato & asiago cheese melted on top of crusty garlic bread.

Cantaloupe & Prosciutto: Cantaloupe slices wrapped with tasty prosciutto.

Grilled Pita Chips and Hummus: Spiced and crispy pita chips with traditional chickpea hummus.

 

Appetizers

Indian Fish Pakoras: Mild white fish coated with a flavourful chickpea batter, on a bed of arugula served with a drizzle of homemade peach chutney.

Jicama, Mango & Fennel Salad: Crunchy, sweet with a little heat with a simple but tasty lime and olive oil dressing.

Grapefruit & Lobster Cocktail: Tender pieces of lobster and ruby red grapefruit seasoned with ginger and cilantro.

 

Entree

Herb Crusted Lamb: Marinated rack of lamb incrusted with stilton cheese and seasoned bread crumbs, roasted sweet potatoes and seasonal vegetables.

Loin of Pork: Tender loin of pork with sage rub wrapped in smoky bacon topped with savoury warm apple and sage, gratin potatoes and seasonal vegetables.

Lobster Tails with Saffron Risotto: Sweet lobster tails grilled in their shells with dill butter & sea salt, creamy scented saffron risotto.

Duck Breast: Pan seared duck breast in a cherry brandy sauce served with horseradish potato mash and vegetables.

Grilled Mahi Mahi with Mango Salsa & Plantain Gratin: A delicious island fish topped with a spicy but sweet salsa along with a local taste plantain gratin.

 

Dessert

Rum Mousse with Fresh Fruit: Creamy cool mousse with a hint of rum on top of sweet seasonal berries. Sprinkled with dark chocolate shavings.

Grilled Pineapple & Papaya: Rum flambé of Sweet pineapple & papaya served with mascarpone cream & coconut bake.

Cinnamon Ginger Cake & Apple Compote: Baked on board a warm cake flavoured with the spices of the islands.

Poached Pears with Ice Cream: Pears poached in a vanilla syrup, home made ice cream topped with a Grand Marnier chocolate sauce.

 

 

No rates details available.


(15 December -30 April)
Caribbean Leewards, Caribbean Windwards
(1 May - 14 December)
W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard.


Please Contact Us For Availability


No Yatch Insight Available.