ETHER
ETHER
Also from Montreal, Charlie started cooking at 4 with her grandmother. From that moment on, she made it her mission to learn new techniques and discover flavours from all over the world. After completing a formal training in culinary arts and as a sommelier, she worked in various restaurants and made her way to management and executive chef positions while earning a master’s degree in business administration. Being a chef on yachts allows her to combine her passion for cooking, desire for adventure and love of the sea. Always seeking to learn more, she has completed her PADI - DIVE INSTRUCTOR PROGRAM
We make a dynamic pair who is passionate about hospitality and devoted to offer a high-end service. By working together on multiple occasions in various contexts -on land and at sea-, we developed a strong team spirit allowing us to present a professional and detailed oriented approach to day-to-day operations. Having a combined 25-year background in tourism and in the hospitality industry, we find a sincere gratification in offering a high-quality service to our guests.
<b>Crew fully vaccinated<b/>
Specifications
| Type | Catamaran |
|---|---|
| Builder | Lagoon |
| Year Built | 2022 |
| Size | 50.00 Ft |
| Beam | 27 Feet |
| Draft | 5 Feet |
| Guests | 8 |
Boat Details
| Cabins: | 4 |
| Queen: | 3 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Wash Basins: | - |
| Heads: | 4 |
| Electric Heads: | 4 |
Pick Up Locations
| Pref. Pick-up: | Nanny Cay, BVI |
| Other Pick-up: | Inquire |
Details
| Refit: | - |
| Helipad: | No |
| Jacuzzi: | No |
| A/C: | Full |
Engine Details
| 2 x Yanmar 4JH80 | |
| Fuel Consumption: | - |
| Cruising Speed: | 8 knots |
| Max Speed: | 14 knots US Gall/Hr |
Locations
| Winter Area: | Caribbean Leewards, Caribbean Virgin Islands (BVI) |
| Summer Area: | Caribbean Leewards, Caribbean Virgin Islands (BVI) |
Amenities
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | WIFI is available in both US and International waters. Download speeds in foreign countries are not equal to the speeds of the US. |
| # of Videos: | - |
| # DVDs/Movies: | Yes |
| # CD's: | Streaming |
| Camcorder: | Yes |
| Books: | Yes |
| Board Games: | Yes |
| Sun Awning: | Yes |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Water Maker: | Yes |
| Special Diets: | Yes |
| Kosher: | Inq |
| BBQ: | Yes |
| # Dine In: | - |
| Minimum Age: | - |
| Generator: | 13.5kw |
| Inverter: | Yes |
| Voltages: | - |
| Water Maker: | Yes |
| Water Cap: | 250 gallons |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Yes |
| Nude: | Yes |
| Hairdryers: | Yes |
| # Port Hatches: | Many |
| Guests Smokes: | Tramsom Please |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | No |
| Children Ok: | Yes |
| Hammock: | Yes |
| Windscoops: | - |
Water Sports
| Dinghy size: | 12ft |
| Dinghy hp: | 30hp |
| Dinghy # pax: | 6 |
| 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: | 1 |
| Kayaks 1 Pax: | - |
| Kayaks (2 Pax): | 1 |
| Floating Mats: | No |
| Swim Platform: | Yes |
| Boarding Ladder (Loc/Type): | Yes |
| Sailing Dinghy: | - |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | - |
Scuba Diving Details
Chef Charlie's Sample Menu
DAY BREAK
DAILY OFFER
Cereal, Yoghurt, Fresh Fruit, Granola, Morning Beverages
Locally roasted coffee
SHAKSHUKA
Merguez, Eggs, Tomato, Harissa, Spring Onion
MONKEY BREAD
Brioche, light caramel, pecans, caramelized banana
EGGS BENEDICT
Homemade hollandaise sauce, Pached eggs, Avocado, Greens
CARRIBEAN BREAKFAST
Eggs, Black Beans Rice, Guacamole, Tomato, Sour Cream, Pan-seared fish
SUSHI BREAKFAST
Sunny-Side up eggs, Sushi rice, Nori, Bacon
EGGNOG FRENCH TOAST
Brioche bread, Eggnog mix, Pusser’s Rum, Nutmeg
VEGAN SCRAMBLE
Roasted bell pepper, Onion, Tofu, Kalamata
BUTTERMILK GLUTEN FREE PANKAKES
Fruit Salad, Lavender syrup
LUNCH
LOCAL CEVICHE - LECHE DE TIGRE
Fresh caught Wahoo, Pineapple, Coconut milk, Avocado, Tomato, Lime, Habanero
Crab Cake Salad
Crab cakes, remoulade, Kale
DRAGON BOWL
Grilled tofu, Rice, Edamame, Sesame Soya Dressing
CHEESEBURGER
Grilled patty, Aged Cheddar, Tomato, Lettuce, BBQ
PULLED PORK SLIDERS
Braised meat, Apple, Whiskey Stout BBQ sauce, Mayo
CAULIFLOWER TACO
Grilled Cauliflower, Pineapple, Cabbage, Cilantro, Corn
LAMB
Lamb Minced, Rice Vermicelli, Cabbage, Mint, Cilantro, Lime
GREEK SALAD
Tomato, Cucumber, Boiled Egg, Feta, Red Onion, Kalamata
CITRUS ITALIAN SALAD
Pomelo, Grapefruit, Blood Orange, Lemon, Endives, Capers, Haloumi Cheese
TUNA TARTARE
Tuna, Mudjol Caviar, Spring Onion, Sambal Olek, Fish Sauce
MAINS
CRAB BOIL
Crab, Corn, Onion, Lemon, Smoked Sausage, Jerk Spices
CARROT AGNOLETTI
Carrot butter sauce, Crispy Prosciutto
RIB EYE
Buttered radishes, Kale, Parmesan
GRILLED MAHI MAHI
Lemon, Fennel, Brussel Sprouts, Dill
MUSHROOM WELLINGTON
Seared Shiitake, Portobello, Walnuts
SHANGHAÏ NOODLES
Pork Mince, Peanuts, Douban Jiang, Spring Onion
LAMB T-BONES
Parsnip Purée, Beets Millefeuille, Beurre Blanc
VEGETARIAN LASAGNA
Squash noodles, Homemade Vegan Bolognese, Mozzarella & Parmesan
TUNA STEAK
Seared tuna, Yuzu oil, Iceberg lettuce
HORS D’OEUVRES
BURRATA
Heirloom tomato salad, Homemade Fougasse Bread
GASPACHO
Tomato & Watermelon, Chiles, Lime
CAVIAR PLATTER
Lumpfish Caviar, Buckwheat Blinis, Scotch eggs, Crème Fraîche
RICOTTA PISTACCHIO SALAD
Ricotta, Fresh herbs, Pistacchios, Olive Oil
ROASTED AVOCADO DIP
Avocado, Aïoli, Radishes, Bread Crumbles
HOMEMADE DUMPLINGS
Pork and chives/ Lamb lemongrass /Vegetarian
PROSECCO SHRIMP TACO
Prosecco-cooked shrimps, Tomato water, Daikon, Dill
DESSERT
KEY LIME PIE
NEW YORK CHEESECAKE
CHOCOLATE MOUSSE
PANNACOTTA
TIRAMISU
GRAND MARNIER CRÈME BRULÉE
WHITE CHOCOLATE ‘’CRÉMEUX’’
HOMEMADE CUSTOM BIRTHDAY
CULINARY PHILOSOPHY
I am a passionate chef constantly seeking for new techniques to refine my art.
While my skills set is large, I am specifically inspired by farmer’s markets and seasonal products: my goal is to always serve the freshest ingredients and highlight their features.
Driven by the desire to saSsfy fully my guests, I create tailored menus for them to accommodate their tastes, preferences, dietary restricSons or allergies while keeping in mind budget and product availability. I rely on my experience working in restaurants of all sizes and style which grants me versaSlity and allowed me to master a variety of different cuisines.
Last but not least, customer service is part and parcel of my background and innate in my being. I conSnuously seek to reach the highest standards of service possible by keeping in mind the company’s and the guest’s best interest in mind to create unforgeWable memories.
| 2 Pax | 3 Pax | 4 Pax | 5 Pax | 6 Pax | 7 Pax | 8 Pax | ||
|---|---|---|---|---|---|---|---|---|
| Winter 2022 to 2023 | $27,000 | $27,500 | $28,000 | $28,500 | $29,000 | $29,500 | $30,000 | |
| Summer 2023 | $27,000 | $27,500 | $28,000 | $28,500 | $29,000 | $29,500 | $30,000 | |
| Winter 2023 to 2024 | $27,000 | $27,500 | $28,000 | $28,500 | $29,000 | $29,500 | $30,000 | |
| For charters confirmed as of March1st 2022, BVI Customs fees and cruising permits are included in the rate. For Charters with BVI Cruising Grounds, confirmed prior to March 1st 2022 an additional $250pp will be paid by the charterer for BVI Customs and Cruising Permits to Charter Caribe prior to the charter *6 Night Minimum* Boat Requires 48hr Turns 3 queen ensuite cabins and midship cabin are available to guests. Midship and port forward cabins share head. Crew will take port aft queen cabin. HOLIDAYS: 2022 Christmas Flat Rate $30,000 inquire about pick up and drop off. 7 night minimum. Charter must end on or before 12/26/2022 New Years Flat Rate $35,000 inquire about pick up. 7 night minimum. Charter must start no earlier than 12/27/2022 Please Inquire for 2023 Holiday Rates HALF-BOARD RATES: Discount Applied First (7/4/3 BREAKFAST/LUNCH/DINNER): $150 off / person ***3 lunches and 4 dinners ashore at client expense*** LESS THAN 6 NIGHT CHARTERS DIVIDE BY 6 RULE: (Rate / 6 X #Nights) ***(Rate divided by 6N X number of nights*** For 6 nights divide rate by 7 X 6N. SLEEP ABOARD: $2,000 Sleep aboard the night before the charter departs Guests arrive to the yacht at 5pm. Snacks and welcome drink served, this is not an open bar. Dinner is ashore on clients expense. Continental breakfast provided next morning. Vessel departs at noon. |
||||||||
| MCA Compliant | ||||||||
| All Inclusive.Cruising Permit: Paid by ClientLicenses: Paid by Client | ||||||||
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No Yatch Insight Available.
