HARMONY 4.8
HARMONY 4.8
David Stanley
Born in Cape Town, South Africa, David developed an insatiable taste for travel and the ocean. Growing up over a large variety of locations, he managed to explore various different parts of his home country, discovering quickly that each place has its own unique magic, culture and people. He always managed to find himself back in Cape Town for large portions of the year, spending time snorkeling and free-diving in the vast open waters along the coast.
At the age of 14, David traveled to Mauritius for his first overseas trip and spent weeks on the water learning about water-skiing, marine wildlife and power boats. This prompted a further desire to see the world and travel. A few years later, having worked as a cocktail bartender for some time, he moved to the UK to hone his craft, finding work in one of London’s oldest pubs and learning from some incredible “sipsmiths”. He’s a classic cocktail fanatic and never turns down the opportunity to create something new and fun.
In 2019, David packed up all his belongings, sold his car and decided that the sea was his home. He began sailing commercially in Croatia and Greece for the flotilla company “The Yacht Week”, learning plenty from the many guests he’s worked with and creating many connections and friends along the way.
A fun-loving, free-spirited young man, David always enjoys sparking up a conversation and showing his peers/guests the ropes.
Chef
Naomi Timms
Naomi grew up in the UK and has enjoyed cooking from a young age. She fell in love with baking when she was young and ever since has taken pride in baking sweet treats for friends and family’s birthdays and events. She would also find great joy in creating beautiful spreads at any opportunity and loves hosting dinner parties with friends. Her dream has always been to travel the world, and to have the opportunity to meet new people and learn about their cultures.
She studied Environmental Science at university and is passionate about marine conservation and ecology. Her love for sailing sparked when she took part in a marine conservation expedition aboard a tall ship. During this trip she learned classic sailing techniques whilst taking water samples to assess the large scale of microscopic plastic particles in UK waters, monitoring wildlife, studying wind power and sustainable energy sources, and working with professionals to learn about the conservation of marine wildlife.
Naomi has worked in the hospitality for the past 8 years, she has worked in fine dining restaurants, cocktail bars, and catered for events and weddings. She decided that cooking on yachts was a perfect mixture of the two things she loves doing the most – which is when she decided to leave her hospitality job at home to work as a chef for a large flotilla company in the Mediterranean.
In her free time, Naomi loves exploring, hiking, surfing and paddle boarding.
She is passionate about cooking fresh, sustainable, and wholesome food created with seasonal ingredients – and loves catering for the specific needs of the group that she is working with, to ensure they have the best experience possible!
Specifications
| Type | Catamaran |
|---|---|
| Builder | Bali Catamarans |
| Year Built | 2022 |
| Size | 49.00 Ft |
| Beam | 26 Feet |
| Draft | 4.43 Feet |
| Guests | 8 |
Boat Details
| Cabins: | 4 |
| Queen: | 4 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Wash Basins: | 4 |
| Heads: | - |
| Electric Heads: | 4 |
Pick Up Locations
| Pref. Pick-up: | Nassau, Bahamas |
| Other Pick-up: | See rate sheet |
Details
| Refit: | - |
| Helipad: | No |
| Jacuzzi: | No |
| A/C: | Full |
Engine Details
| 2x57HP Yanmar 13Kw Onan Generator | |
| Fuel Consumption: | - |
| Cruising Speed: | 8 kts |
| Max Speed: | - |
Locations
| Winter Area: | Bahamas |
| Summer Area: | Bahamas |
Amenities
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | - |
| # of Videos: | - |
| # DVDs/Movies: | - |
| # CD's: | - |
| Camcorder: | - |
| Books: | - |
| Board Games: | Yes |
| Sun Awning: | - |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Water Maker: | 120 LPH |
| Special Diets: | Yes |
| Kosher: | Inq |
| BBQ: | Yes |
| # Dine In: | Yes |
| Minimum Age: | - |
| Generator: | Yes |
| Inverter: | Yes |
| Voltages: | 120V |
| Water Maker: | 120 LPH |
| Water Cap: | 1000 liters |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | - |
| Gay Charters: | Yes |
| Nude: | Inq |
| Hairdryers: | Yes |
| # Port Hatches: | - |
| Guests Smokes: | No smoking |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | - |
| Children Ok: | Yes |
| Hammock: | - |
| Windscoops: | - |
Water Sports
| Dinghy size: | 12' |
| Dinghy hp: | 40HP |
| Dinghy # pax: | 5 |
| Water Skis Adult: | - |
| Water Skis Kids: | - |
| Jet Skis: | - |
| Wave Runners: | - |
| Kneeboard: | - |
| Windsurfer: | - |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | - |
| Wake Board: | 1 |
| Kayaks 1 Pax: | - |
| Kayaks (2 Pax): | - |
| Floating Mats: | Yes |
| Swim Platform: | - |
| Boarding Ladder (Loc/Type): | - |
| Sailing Dinghy: | - |
| Beach Games: | - |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | - |
Breakfast
Served daily with a seasonal fruit platter
Eggs benedict
Fresh English muffins with creamy avocado or cream cheese, topped with fresh smoked salmon and a poached egg, layered with hollandaise sauce
Moroccan Shakshuka
Topped with feta, arugula, and avocado, served with fresh toasted ciabatta, crispy bacon & breakfast sausages
Coconut French Toast
Served with seasonal berries, nuts, maple syrup & coconut shavings, with the option of crispy bacon and fried or scrambled eggs
Fluffy American Style Pancakes
Served with the options of bacon, maple syrup, melted chocolate, fresh cream, berry coulis, and an assortment of seasonal fruits and berries
Smoothie Bowls
A fresh fruit blended smoothie topped with granola, nuts, seasonal fruit, and honey
Spinach and Sundried Tomato Frittata
Topped with feta, avocado, and arugula, served with breakfast potatoes, and sauteed mushrooms
Fresh Croissants
Stuffed with cream cheese, spinach, fried egg, arugula & prosciutto, served with garlic fried mushrooms
Lunch
Freshly Baked Bagels
Served with a “build your own bagel” board composed of a selection of cheeses, chutneys, cured meats, smoked salmon, avocado, salad, and seasonal vegetables
Grilled Chicken Caesar Salad
Loaded with homemade croutons, tangy Caesar dressing, parmesan cheese, toasted walnuts, pan fried and salted capers, topped with pomegranate seeds and fresh lemon zest
Poke Bowls
Served with local fish/shellfish, composed of sticky white sushi rice, pickled ginger, red cabbage, carrot, avocado, red pepper, cucumber, and sesame seeds. Served in a bowl of crisp nori sheets. Alongside dressing options of soy sauce, siracha mayonnaise, and wasabi
Freshly Made Flat Breads
Served with marinated chicken skewers, roasted beef meatballs or falafel, crispy pan-fried eggplant, sweet roasted peppers, and fluffy cous cous. Alongside a Greek salad, tzatziki, and hummus
Sesame Chicken Pineapple Fried Rice
Served in a pineapple bowl, alongside a seasonal salad
Spicy Shrimp Tacos
Served on a warm tortilla topped with pineapple salsa, pickled red onions, guacamole, garlic lemon mayonnaise, and fresh cilantro
Sticky Honey Sesame Pork Belly
Served in fresh bao buns with cucumber, spring onion, chilli and fresh cilantro
Dinner
Starters
A selection of Homeade Sushi Rolls
Served with soy sauce and pickled ginger
Sicilian Arancini Balls
Filled with tomato, mozzarella and beef, or a mushroom risotto filling, served with fresh tomato sauce, parmesan cheese, and basil
Roasted Eggplant Bruschetta
Topped with fresh tomatoes, red onion, parsley, and feta cheese. Served with a whipped feta and cauliflower puree
Charcuterie Platter
A selection of cheeses, crackers, fresh bread, olive oils, chutneys, grapes, and fruit
Smoked salmon and cream cheese cucumber rolls
Mini Tortillas
Served with guacamole and spicy pan-fried shrimp
Flaky Chilli and Honey Feta Rolls
Served with a sweet chilli dip
Mains
Spicy Dan Dan Style Noodles
With marinated ground pork and pan fried bok choy, topped with spring onion and crushed peanuts
Creamy White Truffle and Mushroom Risotto
Served with buttered herb pan fried shrimp and fresh parsley
Crispy Grilled Salmon
With chilli, mushroom, spinach, and red pepper, served in a creamy tomato sauce, served with coconut rice and seasonal green vegetables
Creamy Courgette Linguine
Served with burrata cheese, roasted tomatoes, and fresh basil
Pan Fried Buttered Scallops
Served with butternut squash puree, and an apple quinoa salad
Homemade Herby Beef Roasted Meatballs
Served with tomato and basil spaghetti and freshly baked lemon and parmesan garlic bread
Seared Sesame Peppercorn Ahi Tuna Steaks
Served with an Asian slaw, snap peas, avocado, cauliflower rice and soy sauce
Desserts
Lemon Posset Pots
Served with fresh strawberries and a shortbread biscuit
Double Chocolate Brownies
With chocolate ganache and pomegranate seeds. Served with vanilla ice cream
Mini White Chocolate and Raspberry Cheesecakes
Apple & Pear Crumble
Served with warm custard
A Selection of Baileys Chocolate Truffles
Eton Mess Sundaes
Banoffee Pie
Served with fresh fruit, vanilla ice cream, and homemade caramel sauce
| 2 Pax | 3 Pax | 4 Pax | 5 Pax | 6 Pax | 7 Pax | 8 Pax | ||
|---|---|---|---|---|---|---|---|---|
| Winter 2022 to 2023 | $23,000 | $23,500 | $24,000 | $24,500 | $25,000 | $25,500 | $26,000 | |
| Summer 2023 | $23,000 | $23,500 | $24,000 | $24,500 | $25,000 | $25,500 | $26,000 | |
| Winter 2023 to 2024 | $23,000 | $23,500 | $24,000 | $24,500 | $25,000 | $25,500 | $26,000 | |
| Summer 2024 | $24,000 | $24,500 | $25,000 | $25,500 | $26,000 | $26,500 | $27,000 | |
GENERAL NOTES: |
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| N/A | ||||||||
| All Inclusive.Cruising Permit: Paid by BoatLicenses: Paid by Boat | ||||||||
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