EXCESS

EXCESS

BUILT/REFITYEAR 2018
YACHTLENGTH 70.00 Ft
NUMBER OFCABINS 4
NUMBER OFGUESTS 9
TOTALCREW 3
RATESFROM $36,000

Crew Profile:

C A P T A I N - Ben Foglesong

Captain Ben was always fascinated by the sea, he started scuba diving and sailing regularly while studying marine biology at UVA. He later moved to Florida to be closer to the water and earn his master’s degree from the University of Miami. During Ben's time in Florida he taught scuba diving and ran boats upgrading his USCG Master captains credential to 100GT. Ben is also an American Sailing Association sailing instructor and enjoys sharing the intricacies of sailing this amazing vessel with interested guest. He is very serious about the safety of his guests and yacht but this certainly does not impede his ability to have fun onboard.

Onboard Excess, Ben enjoys sharing a wide variety of water activities with his guests including diving board, underwater scooters, wakeboarding, tubing, and many more. He is a highly credentialed PADI SCUBA and Freediving instructor who is also classically trained in marine biology. Ben is a veteran with a background in fitness training who will gladly take you on a rewarding hike to some of the best views atop the islands or can put together and accompany you in a morning workout onboard, upon request. Ben also loves crafting your favorite cocktails and taking that perfect vacation photo for your group with his drone.

C H E F - Jessica Dillow

Jessica believes that true happiness is a mindset promoted by surrounding yourself with good people, beautiful scenery, and delicious food. Raised in the beautiful Appalachian Mountains in a family full of phenomenal chefs, Jessica has been cooking since she was tall enough to see over the stove. She is passionate about using locally sourced, fresh ingredients, and bold flavors to create mouth watering dishes tailored to guests’ preferences. Jessica pours herself into the creation of each dish she serves and shares “the most important ingredient in anything that leaves my galley is the joy I feel when cooking and the genuine care and love I have for the person about to experience my craft.”

Jessica often refers to herself as a professional student with an insurmountable hunger to learn. In addition to her culinary training, Jessica has received bachelor’s degrees in Premedical Biology and Psychology, attended medical school, and received her master’s degree in Clinical Mental Health Counseling. As a licensed therapist, Jessica works with families, couples, and children to realize their overall mental wellness goals. She is also an adjunct faculty member at a Florida State College and teaches several online counseling and psychology courses. When asked about her diverse background, Jessica says “I made a decision long ago to do what I love. I love food, being on the ocean, helping people, and teaching – so that’s what I do!”

F I R S T M A T E - Kyle Foglesong

For as long as Kyle can remember, he has longed to live on the sea. To answer the call of the ocean, he and Chef Jessica decided to move to Florida about 8 years ago. Eager to learn about all things boating, he spent every free moment on the nearest available vessel including sailboats, charter yachts, fishing boats, pontoons, and jet skis. During this time, Kyle earned his USCG Master Captain 100 GT license and became an expert in boat maintenance and guest safety. While Kyle has enjoyed every aspect of his many years of boating experience and training, he will tell you that the best part by far is the quality time that he has gotten to spend with his instructor, mentor, and brother, Captain Ben.

Kyle’s fun-loving spirit and easy-going personality are contagious onboard Excess. He prides himself on keeping the boat in tip-top shape while ensuring that guests are enjoying the vacation of their dreams. As the first mate on Excess, Kyle is truly a jack of all trades. You may find him in the engine room keeping everything running smoothly, at the bar crafting up a delicious round of homemade cocktails, or overseeing the many fun activities and water toys available on Excess.





Specifications

Type Catamaran
BuilderSunreef Yachts
Year Built2011
Size70.00 Ft
Beam34 Feet
Draft6 Feet
Guests9

Boat Details

Cabins: 4
Queen: 3
Single Cabins: 1
Showers: 4
Wash Basins: 4
Heads: 4
Electric Heads: 4

Pick Up Locations

Pref. Pick-up: YHG, STT
Other Pick-up: BVI inquire limited to 7

Details

Refit: 2018
Helipad: No
Jacuzzi: No
A/C: Full

Engine Details

2 x Yanmar 240hp 2 x 19kw Onan
Fuel Consumption: 8
Cruising Speed: 7
Max Speed: 12 US Gall/Hr

Locations

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

Amenities

Salon Tv/VCR: Yes
Salon Stereo: Yes
Sat Tv: -
# of Videos: -
# DVDs/Movies: HDD with 5
# CD's: Yes
Camcorder: Yes
Books: Yes
Board Games: Yes
Sun Awning: Yes
Deck Shower: Yes
Bimini: Yes
Water Maker: 2 @ 60GP
Special Diets: Yes
Kosher: No
BBQ: Yes
# Dine In: Yes
Minimum Age: Water Safe
Generator: Two 19Kw Cummings
Inverter: Four 3,000W inverters
Voltages: 110V and 220V
Water Maker: 2 @ 60GP
Water Cap: 412
Ice Maker: Yes
Sailing Instructions: -
Internet Access: Onboard WIFI
Gay Charters: Yes
Nude: Inq
Hairdryers: Yes
# Port Hatches: 20
Guests Smokes: NO SMOKING
Crew Smokes: No
Pets Aboard: No
Pet Type: N/A
Guest Pets: Yes
Children Ok: Yes
Hammock: Yes
Windscoops: No

Water Sports

Dinghy size: Walker Bay 15' center console
Dinghy hp: 70
Dinghy # pax: 8
Water Skis Adult: Yes
Water Skis Kids: Yes
Jet Skis: No
Wave Runners: No
Kneeboard: Yes
Windsurfer: No
Snorkel Gear: Yes
Tube: Yes
Scurfer: No
Wake Board: Yes
Kayaks 1 Pax: No
Kayaks (2 Pax): 2
Floating Mats: No
Swim Platform: Scoop Steps
Boarding Ladder (Loc/Type): Yes
Sailing Dinghy: -
Beach Games: Yes
Fishing Gear: No
Gear Type: -
Rods: -

 

B R E A K F A S T   | Served with coffee, espresso, cappuccino, tea, juices, and fresh fruit.

Lump crab cake eggs benedict with lemon garlic hollandaise sauce

Brioche French toast with orange honey-flavored custard and mixed berries

Classic Italian frittata with pancetta, roasted onions, spinach, and potatoes

Smoked salmon lox with caper cream cheese, fresh heirloom tomatoes, and fresh-baked everything bagels

Vanilla cinnamon buttermilk pancakes with bourbon banana butter and pure maple syrup

Farm fresh corn beef hash with Irish potato cakes

Creamy avocado spread over artisanal toast with pico de gallo, prosciutto, runny eggs, and fresh herbs

Old Charleston-style shrimp and cheesy grits with bacon, andouille sausage, and roasted peppers

 

L U N C H

Ahi tuna stack with cucumber mango salsa, ginger soy avocado spread, toasted sesame seaweed salad, spicy yum yum sauce, and crispy wontons

Fish tacos with cilantro-lime slaw and Mexican street corn

Honey jerk salmon summer salad with fresh mango, radishes, cucumber, heritage tomatoes, red onion, avocado, feta cheese, and minty white wine vinaigrette

Crab cake cobb salad with crispy bacon, hard-boiled eggs, cherry tomatoes, crumbled blue cheese, and avocado ranch dressing

Chili lime Mahi Mahi salad with black bean and corn salsa, fresh cilantro, avocado, crispy fried wonton strips, and sweet honey-lime vinaigrette

Spicy shrimp Cubans with white truffle potato salad

Teriyaki steak/chicken veggie roll-ups with bok choy stir fry and fried rice

 

A P P E T I Z E R S

  • Tuna crudo with papaya & lemon soy
  • Spinach feta tarte soliel
  • Flatbreads (BLT, wild mushroom, pesto caprese)
  • Crab stuffed garlic mushrooms
  • Bacon-wrapped scallops with lemon garlic vinaigrette
  • Crab Rangoon with sweet chili sauce
  • Lobster bisque
  • Pear carpaccio salad with blackened walnuts 
  • Feta watermelon salad in a honey dijon vinaigrette
  • Heirloom tomato bruschetta
  • Caprese salad with raspberry balsamic reduction and garlic pesto
  • Samosas

 

D I N N E R

Fresh caught Caribbean Spiny Lobster, roasted red pepper puree, creamy goat cheese mashed potatoes, and roasted lemon garlic asparagus

Red wine braised short ribs with creamy polenta and roasted broccolini

Surf and turf with filet mignon and jumbo prawns, garlic parmesan potato stacks, and green beans almondine

Seafood boil, paella, or pasta (crab legs, shrimp, andouille sausage, mussels, clams)

Curried red snapper over coconut-infused Jasmine rice and honey ginger roasted carrots 

Scallop Marsala with buttery egg noodles and crispy honey balsamic brussel sprouts

Blackened Mahi with pineapple mango salsa, lemon herb-infused Israeli couscous

Honey Dijon pork tenderloin with Duchess sweet potatoes and cranberry lentil quinoa salad

Pancetta, Leek, Asparagus Risotto

 

 D E S S E R T  | Served with coffee cocktails or port wine

  • Tiramisu
  • Cheesecake
  • Cherry back pepper sorbet
  • Mango lime sherbet
  • Chocolate ganache torte
  • Beignets
  • Cream cheese mousse filled Phyllo pastries
  • Chocolate covered strawberries and chocolate mousse

Chef Jessica is able to modify any meal to accommodate guests' preferences and dietary restrictions.

2 Pax 3 Pax 4 Pax 5 Pax 6 Pax 7 Pax 8 Pax 9 Pax
Winter 2019 to 2020 $36,000 $37,000 $38,000 $39,000 $40,000 $41,000 $42,000 $42,500
Summer 2020 $36,000 $37,000 $38,000 $39,000 $40,000 $41,000 $42,000 $42,500
Winter 2020 to 2021 $36,000 $37,000 $38,000 $39,000 $40,000 $41,000 $42,000 $42,500
Summer 2021 $36,000 $37,000 $38,000 $39,000 $40,000 $41,000 $42,000 $42,500
GENERAL NOTES:
MINIMUM NIGHTS: 5
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.
Charters of less than 5 nights available depending on schedule use divide by 6 rule X nights of charter for less than 6N charters.
DELIVERY FEE: For charters outside of the Virgin Islands, delivery fees may apply for St. Martin or down island.

9 PAX FAMILY CHARTERS: 9th berth is a pullman attached to the master suite, sharing the master bath. This pullman is only suitable for SMALL children

HALF-BOARD: Includes 7 breakfasts, 4 lunches & 3 dinners, other meals to be taken ashore at client expense.
2/$35,700 3/$36,550 4/$37,400 5/$38,250 6/$39,100 7/$39,950 8/$40,800 9/$41,150 (see note on 9 pax charters above)

CHRISTMAS / NEW YEARS: 7 NIGHT MINIMUM APPLIES

•CHRISTMAS:
1-9 guests @ $45,000

•NEW YEARS:
1-9 guests @ $50,000


BVI Pick-up and Drop-off $250 each way.

MCA Compliant
All Inclusive.Cruising Permit: Paid by BoatLicenses: Paid by Boat

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


Available:
Hold/Option:
Booked:
Unavailable:

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