ESPERANZA II
ESPERANZA II
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 |
|---|---|
| Builder | Lagoon |
| Year Built | 2020 |
| Size | 50.00 Ft |
| Beam | 26.7 Feet |
| Draft | 4.7 Feet |
| Guests | 8 |
Boat Details
| Cabins: | 4 |
| Queen: | 4 |
| Single Cabins: | 1 |
| Showers: | 5 |
| Wash Basins: | - |
| Heads: | 4 |
| Electric Heads: | 4 |
Pick Up Locations
| Pref. Pick-up: | Yacht Haven Grande, STT |
| Other Pick-up: | Red Hook, STT |
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 (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
| Summer Area: | Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
Amenities
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | WiFI available in the BVI |
| # of Videos: | - |
| # DVDs/Movies: | No |
| # CD's: | No |
| Camcorder: | No |
| Books: | No |
| Board Games: | Yes |
| Sun Awning: | No |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Water Maker: | Yes |
| Special Diets: | Yes |
| Kosher: | Inq |
| BBQ: | No |
| # Dine In: | Yes |
| Minimum Age: | 8-water safe |
| Generator: | Yes |
| Inverter: | Yes |
| Voltages: | 110V |
| Water Maker: | Yes |
| Water Cap: | - |
| Ice Maker: | Yes |
| Sailing Instructions: | No |
| Internet Access: | Onboard WIFI |
| 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: | No |
Water Sports
| Dinghy size: | 12 Foot AB |
| Dinghy hp: | 30 Yamaha |
| Dinghy # pax: | 8 |
| Water Skis Adult: | No |
| Water Skis Kids: | No |
| Jet Skis: | No |
| Wave Runners: | No |
| Kneeboard: | No |
| Windsurfer: | No |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | No |
| Wake Board: | Yes |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | No |
| Floating Mats: | Yes |
| Swim Platform: | Yes |
| Boarding Ladder (Loc/Type): | 2 |
| Sailing Dinghy: | No |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | Trolling |
| Rods: | 2 |
ESPERANZA SAMPLE MENU
BREAKFAST
Daily breakfast includes local fruits, eggs, tea and coffee
MACADAMIA NUT & BANANA PANCAKES
Hawaiian-style banana compote pancakes dusted with powdered sugar and served with streaky bacon
SPINACH & FETA CREPES
Sauteed spinach and peppercorn feta accompanied by biased cut andouille sausage
BRIOCHE FRENCH TOAST
Topped with almond chantilly and served with breakfast sausage
QUICHE / FRITTATA
With chef choice of meats and vegetables
EGGS BENEDICT
Classic breakfast favorite on top a butter-toasted English muffin, Canadian bacon, poached egg and homemade zesty hollandaise sauce
AVOCADO TOAST
Stacked on sourdough toast with arugula, poached eggs, micro greens, goat cheese, pickled onions and fresh oregano
HUEVOS RANCHEROS
Freshly made refried pinto beans, cojita cheese, avocado, ranchero sauce, fried eggs, and plenty of salsa over corn tortilla
LUNCH
AHI POKE BOWL
Sushi rice, seaweed salad, fresh avocado, edamame, mango, and
watermelon radish topped with sesame seeds and chef-made lava sauce
GREEK LUNCH
Sous vide herb-marinated chicken served with Mykonos salad, orzo pasta, tzatziki, and dolmades
BULGOGI BOWL
Korean-spiced two-day marinated then carmelized tenderloin served on top of short grain brown rice, sauteed cabbage, and carrots
BAJA TACOS
Blackened fish of the day topped with pineapple salsa, pickled slaw, and chipotle aioli served with cilantro lime rice and Tex-Mex salad
SHRIMP CAESAR WRAP
Old Bay seasoned shrimp, shaved parmesan, chopped bacon, and croutons nestled between romaine, homemade Caesar dressing, and wrapped in Spinach flour tortilla. Served with taro chips.
CARIBBEAN LUNCH
Jerk chicken served with Jamaican slaw, rice and beans
LAMB BURGERS
Served with arugula, grilled halloumi, and lingonberry jam between brioche bun
TOKYO SALAD
Green tea soba noodles chilled then served with massaged kale, pickled red onions, red cabbage, cherry tomatoes, avocado, and honey ginger soy dressing
APPETIZERS
CHEESE & CHARCUTERIE BOARD
SNAPPER CEVICHE WITH PLANTAIN CHIPS
HOMEMADE GUACAMOLE & BLUE CORN CHIPS
HUMMUS, PITA BREAD, AND CRUDITE MANCHE
GO-CRUSTED BBQ QUESADILLAS
CHICKEN LETTUCE WRAPS
JACKFRUIT SLIDERS
DINNER
CHILEAN SEA BASS
Pan-seared on top of purple mashed potato, shaved asparagus, tropical salsa, and shallot beurre blanc
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 duck breast served with sauteed haricot verts, thyme- roasted fingerling potatoes and velvety-citrus sauce
FILET MIGNON
Reverse seared beef tenderloin topped with red wine jus, king oyster mushrooms, and parsnip puree
PORK TENDERLOIN
With apple cider reduction over sweet potato puree, sauteed bok choy, and pomegranate seeds
MAHI-MAHI
Baked mahi topped with romesco sauce over farro grain and charred brocollini
DESSERTS
KEY LIME PIE WITH PASSION FRUIT WHIP CHEESECAKE WITH BERRY COMPOTE
CHOCOLATE GUAVA CAKE
BROWNIE SUNDAE
MUD PIE TOPPED WITH FUDGE & HAZELNUTS
WHITE CHOCOLATE & COCONUT CRÈME BRULEE
SOGGY DOLLAR TIRAMISU
***Health-conscious menu available upon request
| 2 Pax | 3 Pax | 4 Pax | 5 Pax | 6 Pax | 7 Pax | 8 Pax | ||
|---|---|---|---|---|---|---|---|---|
| Winter 2022 to 2023 | $20,000 | $20,500 | $21,000 | $21,500 | $22,000 | $22,500 | $23,000 | |
| Summer 2023 | $20,000 | $20,500 | $21,000 | $21,500 | $22,000 | $22,500 | $23,000 | |
| Winter 2023 to 2024 | $20,000 | $20,500 | $21,000 | $21,500 | $22,000 | $22,500 | $23,000 | |
| Summer 2024 | $20,000 | $20,500 | $21,000 | $21,500 | $22,000 | $22,500 | $23,000 | |
| BVI: Yacht is able to charter in the BVI ST. Thomas pick-up and drop-off. CRUISING FEES: Bookings made AFTER Jan15, 2023, will include BVI Cruising Fees. For all bookings made BEFORE Jan 15, 2023, Fees, and Taxes to be paid by the Charterer. MINIMUM NIGHTS: 4 LESS THAN 7 NIGHT CHARTER RATES: For 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights. SLEEP ABOARD:1/2 the daily rate. Dinner ashore at client's expense. Includes; boarding after 4pm, welcome cocktail and breakfast the next morning and early start. TURN AROUNDS: 48-hour turns are standard HALF-BOARD OPTION: $150 discount per person Includes; 7 breakfasts, 4 lunches & 3 dinners, all other meals to be eaten ashore at client's expense. LOCAL FARE OPTION: $75 discount per person Includes; 7 breakfasts, 5 lunches & 6 dinners, all other meals to be eaten ashore at client's expense. HOLIDAY RATES: XMAS: Flat rate $26,500. Must end no later than Dec 27th. NEW YEARS: Flat rate $29,000. Must begin no sooner than Dec 28th. CHILDREN'S DISCOUNT: $200 discount per child under aged 12 up to a max of 3 children. |
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| No "Captain Only" offered on this yacht. | ||||||||
| Not MCA Compliant | ||||||||
| 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!
