EXODUS

EXODUS

BUILT/REFITYEAR 2015
YACHTLENGTH 59.00 Ft
NUMBER OFCABINS 4
NUMBER OFGUESTS 8
TOTALCREW 2
RATESFROM $23,000

Captain Alan Collinge

Alan was introduced into the world of boating at an early age by his grandfather on the southern
coast of Spain. Cruising the Mediterranean with family every year began an affair with the ocean
he would never look back on. After working as a beach lifeguard for 2 years and a Scuba Diving
Instructor in the shark infested water of South Africa's Aliwal Shoal, Alan made the move
overseas to begin his life on the deep blue. Over the past 5 years, Alan has spent his time
captaining various types of sailing and motor yachts in the likes of the Virgin Islands, Eastern
Caribbean, Cyprus, Hong Kong and Gibraltar. He was also part of a 4 man team to sail across
the Atlantic to the Caribbean from Portugal. In his spare time, Alan enjoys diving, spearfishing,
Quantam Mechanics, snorkeling, water-skiing and the odd game of golf.

“I can’t wait to share my love for the ocean and the Caribbean with my guests aboard Exodus in
the coming year”.


Chef Louise

Louise grew up in a sheep and game farming district of South Africa, food being a huge part of the culture. Growing up in such a secluded area of the country, food always seemed to bring everyone together. Apart from her culinary passions, Louise also has a degree in Jewellery design and manufacturing. With a diploma from the South African Chef's academy, and having worked as chef aboard superyachts, Louise has successfully managed to combine her curious and adventurous side with her culinary creative side to bring an outstanding standard to the meals offered aboard Exodus.







Specifications

Type Catamaran
BuilderFountaine-Pajot
Year Built2015
Size59.00 Ft
Beam30 Feet
Draft5 Feet
Guests8

Boat Details

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

Pick Up Locations

Pref. Pick-up: Flexible
Other Pick-up: Inquire

Details

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

Engine Details

2 x 110 HP
Fuel Consumption: -
Cruising Speed: 8
Max Speed: 10 US Gall/Hr

Locations

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

Amenities

Salon Tv/VCR: Yes
Salon Stereo: Yes
Sat Tv: -
# of Videos: -
# DVDs/Movies: -
# CD's: -
Camcorder: Yes
Books: -
Board Games: Yes
Sun Awning: Yes
Deck Shower: Yes
Bimini: Yes
Water Maker: Yes
Special Diets: Inq
Kosher: Inq
BBQ: Yes
# Dine In: Sal
Minimum Age: None
Generator: 14Kw
Inverter: 5000 watts
Voltages: 220 plus US adapters
Water Maker: Yes
Water Cap: -
Ice Maker: Yes
Sailing Instructions: No
Internet Access: -
Gay Charters: Yes
Nude: No
Hairdryers: No
# Port Hatches: 9
Guests Smokes: Yes - Stern Only
Crew Smokes: No
Pets Aboard: No
Pet Type: -
Guest Pets: No
Children Ok: Yes
Hammock: Yes
Windscoops: No

Water Sports

Dinghy size: 14 ft
Dinghy hp: 50hp
Dinghy # pax: 6
Water Skis Adult: Yes
Water Skis Kids: -
Jet Skis: No
Wave Runners: -
Kneeboard: -
Windsurfer: -
Snorkel Gear: Yes
Tube: Yes
Scurfer: -
Wake Board: Yes
Kayaks 1 Pax: No
Kayaks (2 Pax): Yes
Floating Mats: No
Swim Platform: Yes
Boarding Ladder (Loc/Type): Stern
Sailing Dinghy: No
Beach Games: -
Fishing Gear: Yes
Gear Type: Trolling
Rods: 2
 Sample Menu

 

Breakfast:
(All breakfast accompanied with fresh tropical fruit platter,cereal,fresh bread,yoghurts,fruit
smoothies and juices)


• Carrot and walnut muffins, blueberry chocolate chip muffins, lemon and pecan nut muffins
• Homemade banana oat fritters with fresh berries, greek yoghurt, and raw honey
• Smoked salmon and cream cheese omelette with arugula leaves and fig reduction
• Eggs on English muffin with dijon mustard, creamy spinach, and shiitake mushrooms
• Eggs Benedict, asparagus, and prosciutto ham with homemade hollandaise
• Waffles with scrambled eggs, roasted cherry tomatoes, and crispy bacon
• Poached egg on top of basil pesto potato rosti with chorizo sausage, and balsamic glaze
• Spinach, feta, bacon, and egg frittata
• Breakfast taco shell with egg, sharp cheddar, arugula, and salsa
• Cinnamon pancakes with fresh strawberries and golden syrup


Lunch:


• Oven baked coconut cod on a bed of carrots and zucchini in fish sauce with peanut asian slaw
• Caribbean chicken salad with red grapes, heart of palm, and feta with a hint of curry and fresh
focaccia
• Seared Tuna niçoise salad with baby potatoes, green beans, and black olives
• Lamb kebabs with avocado, sugar snap mint salad, and a poppy seed dressing
Sides of pita, humus, and tzatziki
• Pork filet stir-fry with green chili paste and coconut milk served over couscous
• Bobotie meat pie with basmati rice and banana salsa sambal
• Lemongrass shrimp and pineapple skewers with cumin, avocado potato salad, and toasted
almonds
• Spiced pumpkin and chicken salad with goat cheese, sunflower seeds, and citrus dressing


Starters:


• Homemade crumbed fishcakes with cilantro leaves and curry mayo dressing
• Portobello mushroom baked in walnut butter with stuffed with feta, spinach, and sun-dried
tomatoes
• Ginger carrot and butternut soup with garlic and herb bruschetta
• Smoked salmon carpaccio with celery and cucumber shavings with goat cheese
• Stuffed courgette rolls with ricotta and toasted pine nuts
• Steamed mussels in creamy white wine sauce
• Scallops on butternut squash puree with raisin vinaigrette
• Tomato and basil shrimp shell


Main course:


• Slowly cooked pork tenderloin in red wine on mashed potatoes with lemon butter green beans,
toasted walnuts, with an orange brandy sauce
• Salmon steak with grilled asparagus with parmesan shavings and roasted garlic potatoes with
crème fraîche and chives
• Filet Mignon with honey glazed carrots and buttered brussel sprouts with cauliflower puree
• Sage and ricotta stuffed chicken wrapped in prosciutto with spinach, and shiitake mushrooms
• Shrimp & lobster tagliatelle / Thai red curry shrimp with coconut basmati rice
• Sweet and spicy mahi-mahi on a bed of balsamic glazed sweet potatoes, butternut squash, and
red peppers
• Rack of lamb on butternut puree with steamed broccoli and roasted cherry tomatoes


Dessert:


• Dark chocolate rum fudge pie with sliced almonds and ice cream
• Key lime pie with fresh strawberries and lemon zest
• Pina colada malva pudding
• Passionfruit cheesecake
• Baileys chocolate mousse
• Creamy mango grill
• Italian tiramisu

2 Pax 3 Pax 4 Pax 5 Pax 6 Pax 7 Pax 8 Pax
N N N N N N N N

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


Available:
Hold/Option:
Booked:
Unavailable:

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