ESPERANZA II

ESPERANZA II

BUILT/REFITYEAR 2020
YACHTLENGTH 50.00 Ft
NUMBER OFCABINS 4
NUMBER OFGUESTS 8
TOTALCREW 2
RATESFROM $25,000

Captain Stephen Powell grew up sailing in Newport Beach, California. "My brother and I would spend the summer sailing in Newport Harbor, like a modern version of Tom Sawyer and Huckleberry Finn. My entire family were lifeguards, sailors, scuba divers, pilots, and general Bon Vivants", he said.

After graduating from the University of Southern California, Stephen traveled down to South Africa, to race and deliver sailboats, where he earned his Yachtmaster Ocean certification. Capt. Stephen has sailed in all of the great oceans of the world and has logged in excess of 40,000 miles offshore, including 2 trans Atlantic and Indian Ocean crossings.

He holds a USCG 100 ton Master license and is also a PADI Divemaster and a private pilot. In 2017 he purchased his very own 41' sloop in Palma de Mallorca, which he sailed across the Atlantic, through the Caribbean, and up the east coast of the USA. As a result of his extensive travels, Capt. Stephen speaks fluent Spanish and can generally get by in a couple other languages as well. He will keep you entertained with tales of the high seas and even teach you a few sailing knots if you so choose.

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Chef and First Mate Celia, who goes by the nickname “CC”, was born and raised most of her life near the ocean in Southern California. It wasn’t until 2015 that CC gave up her corporate career as a Meeting & Event Planner and started traveling the world spending three of those months sailing across the South Pacific on a Lagoon 450. Traveling brought CC to earning her PADI Dive Instructor certification which then led her into the superyacht and luxury liveaboard industry where she worked in a variety of roles - one of them more recently being a chef cooking for 25 guests and crew combined in the Bahamas and Turks & Caicos.

After nearly 5 years working in the yachting industry, she’s now able to combine her passion for the ocean and focus on her creativity skills preparing modern fare cuisine. When CC is not on charter, you’ll likely find her traversing through mountains and enjoying the culinary delights of the country she’s in or continuing her education working toward her sommelier certification and yoga teacher training.

We’re pleased to have Celia onboard with her shared passion for the ocean and enthusiasm for food.





Specifications

Type Catamaran
BuilderLagoon
Year Built2020
Size50.00 Ft
Beam26.7 Feet
Draft4.7 Feet
Guests8

Boat Details

Cabins: 4
Queen: 4
Single Cabins: 1
Showers: 5
Wash Basins: -
Heads: 4
Electric Heads: 4

Pick Up Locations

Pref. Pick-up: Crown Bay Marina
Other Pick-up: Yacht Haven Grande

Details

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

Engine Details

2x80HP Yanmar
Fuel Consumption: -
Cruising Speed: 8 Knots
Max Speed: -

Locations

Winter Area: Caribbean Virgin Islands
Summer Area: Caribbean Virgin Islands, Caribbean Windwards

Amenities

Salon Tv/VCR: Yes
Salon Stereo: Yes
Sat Tv: -
# of Videos: -
# DVDs/Movies: Yes
# CD's: Yes
Camcorder: -
Books: Yes
Board Games: Yes
Sun Awning: No
Deck Shower: Yes
Bimini: Yes
Water Maker: Yes
Special Diets: Yes
Kosher: Inq
BBQ: No
# Dine In: -
Minimum Age: 8-water safe
Generator: Yes
Inverter: Yes
Voltages: 110V
Water Maker: Yes
Water Cap: -
Ice Maker: Yes
Sailing Instructions: -
Internet Access: Onboard Computer
Gay Charters: Yes
Nude: Inq
Hairdryers: No
# Port Hatches: -
Guests Smokes: On sugar scoops only
Crew Smokes: No
Pets Aboard: No
Pet Type: -
Guest Pets: No
Children Ok: Yes
Hammock: No
Windscoops: -

Water Sports

Dinghy size: 12 Foot Highfield
Dinghy hp: 20 Honda
Dinghy # pax: 8
Water Skis Adult: -
Water Skis Kids: -
Jet Skis: -
Wave Runners: -
Kneeboard: -
Windsurfer: -
Snorkel Gear: Yes
Tube: Yes
Scurfer: -
Wake Board: Yes
Kayaks 1 Pax: -
Kayaks (2 Pax): -
Floating Mats: Yes
Swim Platform: Yes
Boarding Ladder (Loc/Type): 2
Sailing Dinghy: -
Beach Games: Yes
Fishing Gear: Yes
Gear Type: Trolling
Rods: 2

BREAKFAST

Continental breakfast including local fruits and vegetables, cereals,
tea/coffee served daily with additional hot plate items.

AVOCADO TOAST-Stacked on Texas toast with arugula, poached eggs, micro greens, pickled onions and oregano
MACADAMIA NUT BANANA PANCAKES-Served with Maple Bacon
SPINACH & FETA CREPES- Sauteed spinach and peppercorn feta accompanied by sliced smoked turkey sausage
BRIOCHE FRENCH TOAST- Topped with maple Chantilly cream and served with breakfast sausage
QUICHE / FRITTATA- With chef choice of meats and vegetables
CRAB BENEDICT- Jumbo lump crab on top a toasted english muffin, wilted spinach, poached egg and homemade zesty hollandaise sauce

LUNCH

FLANK STEAK CURRY- Tomato-based vibrant curry served on a bed of fragrant basmati rice
HERB-MARINATED CHICKEN- Fresh-herbs marinated in chicken on a bed of pearl couscous and chef salad
BBQ PORK RIBS- Slow-roasted pork ribs broiled to perfection with apple slaw and béchamel macaroni and cheese
BAJA FISH TACOS-Blackened fish topped with mango pineapple salsa, cilantro lime dressing and purple cabbage slaw
TIGER PRAWN CAESAR SALAD- Grilled prawns, shaved parmesan, bacon bits, soft-boiled egg and croutons on a bed of chopped romaine and drizzled with homemade caesar dressing
AHI POKE BOWL- Jasmine rice, spicy tuna, fresh avocado, grated carrots, edamame, sliced cucumber, sriracha mayo and sesame seeds

SMALL BITES

CHEESE AND CHARCUTERIE BOARD
ASSORTED BRUSCHETTA
CHEESE-CRUSTED QUESADILLAS
LETTUCE WRAPS
JACKFRUIT SLIDERS

DINNER

CHILEAN SEA BASS- Pan-seared on top of purple mashed potato, asparagus, tropical salsa, and lemon shallot butter
HERB-CRUSTED RACK OF LAMB- Served with creamy sun-dried tomato polenta, balsamic-glazed
Brussels sprouts, and topped with mint chimichurri
DUCK A L’ORANGE- Pan-seared on top of garlic and chive mashed potatoes, roasted green beans, and velvety-citrus sauce

SURF & TURF- Beef tenderloin & lobster tail served with red wine jus and gorgonzola potato puree
PORK TENDERLOIN- With apple cider reduction over sweet potato puree, bok choy, and pomegranate
GROUPER PICCATA- Served over wild coconut-ginger rice with roasted broccolini

SWEETS

CHEESECAKE WITH BERRY COMPOTE
CHOCOLATE COVERED STRAWBERRIES
APPLE CRUMBLE A LA MODE
WHITE CHOCOLATE & COCONUT CREME BRULEE
KEY LIME PIE
PEANUT BUTTER PIE
LOCAL RUM TIRAMISU

2 Pax 3 Pax 4 Pax 5 Pax 6 Pax 7 Pax 8 Pax
Winter 2021 to 2022 $25,000 $25,000 $25,000 $25,000 $26,000 $27,000 $28,000
Summer 2022 $25,000 $25,000 $25,000 $25,000 $26,000 $27,000 $28,000
Minimum charter length:
4 NIGHT MINIMUM

LESS THAN 7 NIGHT CHARTERS: For 6 nights divide by 7N X 6N. For less than 6 nights, divide by 6N X number of
nights.

XMAS/NEW YEAR’S: 7 nights over Christmas $32,000 and New Year’s flat rate $34,500 for 2-10 guests. 2021 and
2022 New Year’s charters must start December 27th or later.

Embarkation 12PM / Disembarkation 12PM
Departs from St. Thomas, USVI unless otherwise requested.

Additional Rate Details:
HALF-BOARD RATES: Discount of $150 per person
Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches and 4 dinners ashore at client expense. Also see
Local Fare option below.

LOCAL FARE MEAL PLAN: Discount of $75 per person
Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.

The rates include:
● Private Yacht & Service of the crew (captain, chef/mate)
● Insurance for the yacht and the passengers (civil liability)
● Accommodation in 4 private air-conditioned double cabins with en suite bathroom and one double cabin with
detached separate private bathroom.
● Bedding, towels and beach towels
● Full board includes all meals served aboard (breakfast, lunch and dinner daily), full bar, and wine served
nightly.
● Consumables for the yacht (diesel, fuel and water), mooring fees, customs and clearance fees.
● Water sports on board: snorkelling gear, stand-up paddleboard, floats, towable inflatables, fishing gear and
tackle.
The rates do not include:
● Cancellation Insurance and private insurance
● Extra drinks, fine wines, champagne & spirits, special meals orders
● Docking fees
● Transfer airport – base – airport
● Personal expenses
● Tip. It is customary to tip your crew at the end of your charter. The amount you leave is totally at your
discretion and should be based on the level of service provided. The suggested gratuity is 15-20% of the
total charter fee.
And more generally all that is not specified as included
One ways / Relocation in Caribbean: please consult us.
N/A
All Inclusive.Cruising Permit: Paid by BoatLicenses: Paid by Boat

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


Available:
Hold/Option:
Booked:
Unavailable:

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ESPERANZA II picks up in either Red Hook or Yacht Haven Grande, St Thomas. 10 Guests sail in 5 queen and 1 single cabin. Book now!