ESPERANZA II
ESPERANZA II
Cpt. Keith Allen
Keith has always had an adventurous spirit, inherited from an extremely nomadic family, mostly spread between Kenya, the U.K., U.S.A. and of course Australia, where he grew up. He has been fortunate enough to have been raised as a well travelled youth which enabled him to grow into someone who can build rapport and friendships with people from many different walks of life and cultures. A trait invaluable when considering the multicultural and close-knit conditions living and working aboard a yacht.
Keith has sailed around all of the windward isles, from St Maarten to Grenada; the Dutch Caribbean, Panama, the Andalusian coast of Spain, Portugal, Morocco, Croatia and the Greek Islands in the Saronic Gulf of the Mediterranean. He has also spent time working on a superyacht that sailed up the east coast of the United States from Fort Lauderdale to Rhode Island as well as around Nantucket and Martha’s Vineyard but realized his heart and true passion was in sailing and smaller boats. Keith's favorite part about skippering on yachts is hunting for unique bays and the little hidden gems on the islands; from the best beach bars to reefs full of life that can only be reached by boat.
Keith is a certified divemaster and free diver and loves hunting for fresh spiny lobster to serve, butterflied and grilled in his signature style paired with one of his craft cocktails. A passionate photographer, he loves providing memories to guests that will last a lifetime and offers several packages for guests to choose from to ensure no moment is missed. Whether it’s chauffeuring guests to dinner by tender, or towing them with tube or wakeboard, you are in safe and capable hands with Keith at the helm.
Chef/Mate Melissa Kodman
Born and raised in Arizona, Melissa has always longed to explore the world. Annual trips to Hawaii with her family gave her an initial taste for travel and adventure. After graduating from business school she began a corporate job but soon after decided to leave her desk behind. With just the bag on her back she travelled to an idyllic balkan country, Croatia. Here she fell in love with European traditions, local produce, crystal clear water, and a life on the ocean. Three years later and she’s worked in Croatia, Greece, Montenegro, and the Virgin Islands. Through her work-and-travel lifestyle she's seen almost thirty countries on five different continents. The Virgin Islands has easily become her second home. Through the community of locals and sailors alike she has learned of all the best hidden gems this paradise has to offer. When she's not in the galley creating masterpieces you can find her diving into the turquoise blues of the Caribbean.
Melissas passion for food began in her family's kitchen and evolved to hosting lavish dinner parties. She loves not only the culinary experience but also sharing stories and life experiences. The opportunity to see so many places and different cultures has greatly influenced Melissa’s cooking. She tells a story with each dish she makes. Melissa loves to incorporate fresh, local, and nutritious ingredients. Cooking for so many different people has allowed her to cater to any dietary restriction, allergy, or preference in order to create the perfect menu just for you!
Fun, young, upbeat and experienced. Keith and Mel will take your vacation to the next level. Whether you are looking for an action packed week of Watersports, diving and adventure or a calm, laid back and serene holiday; Keith and Mel have got it covered.

Specifications
Type | Catamaran |
---|---|
Builder | Lagoon |
Year Built | 2020 |
Size | 50.00 Ft |
Beam | 26.7 Feet |
Draft | 4.7 Feet |
Guests | 10 |
Boat Details
Cabins: | 5 |
Queen: | 5 |
Single Cabins: | 1 |
Showers: | 5 |
Wash Basins: | - |
Heads: | - |
Electric Heads: | 5 |
Pick Up Locations
Pref. Pick-up: | Red Hook |
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: | - |
Deck Shower: | Yes |
Bimini: | Yes |
Water Maker: | Yes |
Special Diets: | Inq |
Kosher: | Inq |
BBQ: | Yes |
# Dine In: | - |
Minimum Age: | - |
Generator: | Yes |
Inverter: | Yes |
Voltages: | 110V |
Water Maker: | Yes |
Water Cap: | - |
Ice Maker: | Yes |
Sailing Instructions: | - |
Internet Access: | Onboard Computer |
Gay Charters: | Inq |
Nude: | Inq |
Hairdryers: | Yes |
# Port Hatches: | - |
Guests Smokes: | On sugar scoops only |
Crew Smokes: | No |
Pets Aboard: | No |
Pet Type: | - |
Guest Pets: | No |
Children Ok: | Yes |
Hammock: | Yes |
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.
FULL BREAKFAST BUFFET
Eggs, bacon, fruit platter, meat and cheese platter, yogurt parfaits, nutella and banana braided pastry, bread with jams
TRIPLE BERRY PANCAKES
Topped with strawberries, raspberries and blueberry compote
MOROCCAN SHAKSHUKA
With fresh spinach and feta accompanied by warm toast
COCONUT FRENCH TOAST
Made with coconut milk and topped with coconut flakes and whipped cream
MADE TO ORDER OMELETS / FRITTATA
With your choice of fresh vegetables, cold cuts and cheeses
EGGS ROYALE / EGGS FLORENTINE
Smoked salmon or sauteed spinach on top a toasted english muffin with a poached egg
HUEVOS RANCHEROS
Toasted tortilla topped with black beans, cheese, diced tomatoes, a fried egg, avocado and a splash of salsa
LUNCH
SHRIMP & COCONUT RICE
Coconut rice with honey lime coated pan-fried shrimp and mango
BBQ PULLED PORK SLIDERS
With apple coleslaw and corn on the cob
CAJUN JAMBALAYA
A Southern classic - rice dish with chicken, sausage and cajun seasonings paired with a side salad and a roll
BAJA FISH TACOS
Beer-battered fish topped with mango pineapple salsa, purple cabbage and sriracha mayo
SHRIMP CAESAR SALAD
Grilled shrimp, bacon bits, soft-boiled egg and croutons on a bed of chopped romaine and drizzled with homemade caesar dressing
TUNA SUSHI STACK
Jasmine rice, spicy tuna, fresh avocado, grated carrots, sliced cucumber, sriracha mayo and sesame seeds
TERIYAKI SALMON
Serviced with rice and steamed vegetables
SMALL BITES
CHEESE AND CHARCUTERIE BOARD
ASSORTED BRUSCHETTA
STUFFED MUSHROOMS
BAKED BRIE WITH FIGS
ASIAN SPRING ROLLS
NACHO TOWER
DINNER
WHITE WINE SEARED SCALLOPS
Butternut squash puree topped with sauteed mushroom grain salad and white wine seared scallops
PESTO CRUSTED SALMON
Served with asparagus and cherry tomato caprese salad
CREOLE CRAB CAKES
With homemade remoulade sauce and a parmesan roasted potato stack
SUNDRIED TOMATO CHICKEN PASTA
Stuffed with feta, spinach and sundried tomato and covered with sundried tomato pesto paired with angel hair pasta
INDIAN COCONUT CURRY
Chicken and vegetable curry paired with basmati rice
THAI BEEF NOODLE SALAD
Rice noodles mixed with fresh vegetables and topped with slow-cooked pulled Asian beef
SWEETS
CHEESECAKE BITES
CHOCOLATE COVERED STRAWBERRIES
APPLE CRUMBLE OVER VANILLA ICE CREAM
OREO CRUSTED PEANUT BUTTER MOUSSE
KEY LIME PIE
MINI CANNOLI CUPS


2 Pax | 3 Pax | 4 Pax | 5 Pax | 6 Pax | 7 Pax | 8 Pax | 9 Pax | 10 Pax | |
---|---|---|---|---|---|---|---|---|---|
Winter 2019 to 2020 | $19,550 | $20,300 | $21,050 | $21,800 | $22,550 | $23,300 | $24,050 | $24,800 | $25,550 |
Summer 2020 | $19,550 | $20,300 | $21,050 | $21,800 | $22,550 | $23,300 | $24,050 | $24,800 | $25,550 |
Winter 2020 to 2021 | $19,550 | $20,300 | $21,050 | $21,800 | $22,550 | $23,300 | $24,050 | $24,800 | $25,550 |
Summer 2021 | $19,550 | $20,300 | $21,050 | $21,800 | $22,550 | $23,300 | $24,050 | $24,800 | $25,550 |
CURRENT SPECIAL: Christmas week - $1000 off standard rates 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. 2020 and 2021 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. |
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All Inclusive.Cruising Permit: Paid by BoatLicenses: Paid by Boat |
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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!

