HEAVENLY

HEAVENLY

BUILT/REFITYEAR 2016
YACHTLENGTH 62.00 Ft
NUMBER OFCABINS 4
NUMBER OFGUESTS 8
TOTALCREW 2
RATESFROM $29,000

CAPTAIN:

Glen Hurd a sea gypsy with a wanderlust soul, Captain Glen is a Canadian born, American expat that has been based out of the Virgin Islands for 20 years, and calls his world voyaging sailing yacht home. Glen lives to travel, exploring the world and diverse cultures, thriving on good vibes and positive energy. Nurturing his lifelong love of the water, his sailing adventures include the entire Caribbean Sea, Central & South America, Panama Canal, South Pacific, New Zealand, Australia, Southeast Asia, Indian Ocean, Red Sea, Suez Canal, and Mediterranean. Having had thousands of salty nautical miles slip under his keel, Captain Glen makes it a priority to custom-tailor your adventure to your specific needs and desires, ensuring this is your trip of a lifetime!

Raised in Oakville, Ontario, but never adjusting to the freezing temperatures of his homeland, Glen immigrated to the United States at the age of 20, and continued progressing to the little latitudes through a highly successful career as a professional hotelier. Along the journey, Glen has successfully managed various luxury boutique resorts throughout the Caribbean, including the islands of Vieques, Puerto Rico, Virgin Gorda, Bermuda, St. Lucia, Jamaica, Dominica, and Nevis.
Throughout his epic adventures, Glen’s heart has remained in the Virgins - home to the finest sailing in the World! - where he has returned to share his love of sailing and passion for the sea with you. Glen has an extensive and intimate knowledge of the waters, people, and places of the entire Caribbean, especially the Virgin Islands (U.S., British, & Spanish). His familiarity includes all the anchorages, snorkel and dive sites, land and sea highlights, hiking locations, and beach bars to share with you. He has been fortunate to develop countless friendships and acquaintances, with locals and expats alike, throughout the VI and Caribbean.

CHEF:
Charli is a Southern gal who loves travel and feeding people. She was born on a small farm in
Georgia and her earliest job was tending chickens and collecting the fresh eggs every morning.
She grew up cooking authentic Southern food with her grandparents, feeding a large family with
food grown in the garden or sourced from the farm. Developing a love for travel at a young age,
she has been exploring the world and incorporating new cuisine into her cooking for 15 years.
After her first sailing experience in 2015, she found her passion for living and working on the
sea.

A woman of many talents, she studied Chemistry at the University of Georgia and spent six
months in Italy studying abroad and learning Italian cooking. At 24 she moved to New York
City and attended design school at FIT, while managing a coffee shop. She designed a small line
of cocktail and party dresses before opening her own vintage clothing business online. After
living and working in Seattle for 7 years, she felt the call to explore more of the world.

Charli began cooking on sail boats 5 years ago, beginning with small private charters in the
Mediterranean. She has worked and sailed in Croatia, Montenegro, Mykonos, the Dodecanese,
Sicily, Sardinia, Corsica, Bahamas, the San Juan Islands, and the Virgin Islands. While her
favorite cuisines are modern, healthy Southern and Italian, she has had extensive experience
cooking for specialized diets including gluten free, vegetarian, vegan, keto/paleo. She is always
happy to work with guests and provide customized menus.

Charli is an outgoing, active woman, who loves meeting new people and designing the perfect
itinerary and meal plan to give you the best vacation possible. She always goes above and
beyond to exceed expectations and put a smile on your face.





Specifications

Type Catamaran
BuilderLagoon
Year Built2016
Size62.00 Ft
Beam32.10 Feet
Draft5.1 Feet
Guests8

Boat Details

Cabins: 4
Queen: 4
Single Cabins: 1
Showers: 4
Wash Basins: -
Heads: -
Electric Heads: 5

Pick Up Locations

Pref. Pick-up: YHG
Other Pick-up: RH, BVI

Details

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

Engine Details

Yacht has two generators
Fuel Consumption: -
Cruising Speed: -
Max Speed: -

Locations

Winter Area: Caribbean Virgin Islands
Summer Area: Caribbean Virgin Islands

Amenities

Salon Tv/VCR: Yes
Salon Stereo: Yes
Sat Tv: -
# of Videos: -
# DVDs/Movies: -
# CD's: -
Camcorder: -
Books: -
Board Games: -
Sun Awning: -
Deck Shower: Yes
Bimini: Yes
Water Maker: Yes
Special Diets: Yes
Kosher: No
BBQ: Yes
# Dine In: 8
Minimum Age: Water Safe
Generator: Yes
Inverter: -
Voltages: 110V
Water Maker: Yes
Water Cap: 250
Ice Maker: Yes
Sailing Instructions: -
Internet Access: Onboard WIFI
Gay Charters: Yes
Nude: Inq
Hairdryers: -
# Port Hatches: -
Guests Smokes: -
Crew Smokes: No
Pets Aboard: No
Pet Type: -
Guest Pets: No
Children Ok: Yes
Hammock: -
Windscoops: -

Water Sports

Dinghy size: 15'
Dinghy hp: 50HP
Dinghy # pax: 9
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: Yes
Boarding Ladder (Loc/Type): Yes
Sailing Dinghy: -
Beach Games: -
Fishing Gear: Yes
Gear Type: Trolling
Rods: -

DAY BREAK

*All baked goods have gluten-free versions

Fresh eggs Benedict with handmade English muffins with a bright lemon hollandaise and citrusy avocado salad

Avocado Toasts *red pepper flake & local honey, fried egg & bright radish slices toasts.

Served with a platter of fresh local fruit, yogurt, and granola cups

Savory Brussel Sprout Quiche with bright lemon and parmesan greens

Fluffy Dutch Babies with fresh fruit, honey, local jams and handmade fruit compotes, maple syrup along with spinach and cheddar baked eggs.

Bagel Bar with smoked salmon, capers, cream cheese, roasted rosemary potatoes, and eggs to order

Mini potato and veggie frittatas with crisp prosciutto and bacon, fresh breads, local jams, and fruit and granola bowls

Acai and overnight oat bowls topped with fresh local fruit, nuts, and honey

Candied bacon, egg, and cheese sandwiches on fresh pretzel rolls

 

MID DAY

Sesame crusted and seared Ahi tuna salad; a base of avocado slices topped with spiralized zucchini, crispy pea shoots, peppery arugula, shredded carrots and purple cabbage served with an asian lime vinaigrette

Spicy seasoned flank steak alongside kale salad with parmesan & balsamic vinaigrette, gorgonzola, and cherry tomatoes

Maryland style crab cakes over a fresh buttery lettuce salad, topped with bright lemon Hollandaise & microgreens

Herb & yogurt chicken salad sandwiches served over kale salad with parmesan vinaigrette & banana bread chocolate chip cookies

Fresh Ahi poke bowls over sticky rice with roasted squash, watermelon radish, pickled onions, avocado, and tangy sesame ponzu sauce

Smoked pulled pork tacos (vegan option: roasted buffalo cauliflower), sautéed peppers and onions, topped with a healthy vinegar cabbage salad, served with black bean salad and avocado crema

Colorful and crunchy bell pepper and chickpea oregano salad topped with a choice of grilled protein, topped with shaved sharp cheese and a hint of lemon

 

HORS D'OEUVRES 

Fresh Caribbean ceviche with loads of citrus, ginger, and peppers

Fresh hummus made three ways (bright lemon, roasted red pepper, fresh cilantro and mint) with fresh local veggies, rice crisps, cheeses, and handmade pita breads

Caribbean lobster served with a white wine, butter, pepper reduction

Modern Southern Deviled Eggs with paprika spiced pickled shrimp, prosciutto wrapped goat cheese dates, olive oil crostini’s, and

Pickled okra, carrots, and cauliflower served with an herbed yogurt sauce, pepper crackers, and a selection of cheeses and fruit

Collection of caprese salads, featuring watermelon, peaches, basil, and a variety of balsamic reductions

Fresh guacamole topped with Cohita cheese served with plantain chips

 

MAIN

Southern Shrimp and Grits: Bright citrus and ginger shrimp over a bowl of creamy butter and pepper grits with spicy roasted butternut squash and flavorful salsa rossa

Pistachio crusted rack of lamb with a pistachio, mint, parmesan pesto over sweet onion and roasted mushroom quinoa and seared bok choy

Blacked Mahi and fresh mango curry sauce served with coconut rice and mango, cucumber salad

Bright citrus roasted salmon over lemon arugula couscous with a vibrant salsa verde, cherry tomatoes and a summer squash medley

Grilled filet mignon, parmesan au gratin potato stack, and bright lemony asparagus served with creamy mustard aioli and fresh chimichurri

Eggplant parmesan stacks with a fresh tomato sauce, accompanied by spaghetti squash swirls and spicy pork sausage

Fresh Ahi poke bowls over sticky rice with roasted squash, watermelon radish, pickled onions, avocado, and tangy sesame ponzu sauce

Persian roasted chicken with herbed yogurt rice, green salsa, and fresh cucumber and mint yogurt

 

DESSERTS

Richly salted dark chocolate tarte with fresh berries and whipped coconut cream (V &GF) 

Fresh ginger molasses cake with marshmallow merengues, fresh fruit, apricot reduction, and candied ginger

Coconut creme de caramel with blueberry compote and fresh berries

Caribbean Tiramisu cake; layers soaked in fresh espresso and local rum with cocoa and rum mascarpone frosting

Green apple and honey crisp with rich vanilla ice cream and mint

Banana bread (GF option) with bright spices, chopped walnuts, and chocolate chips

GF chocolate chip cookie ice cream sandwiches with raspberries and fresh mint whipped cream

 

SHIP'S BAR

Blood Orange Local Rum Old Fashioned

Caribbean pineapple and rosemary mimosas

Classic espresso drinks, including latte art; latte, cappuccino, macchiato, etc

Dalanga whipped coffees; choice of milk with kalua, baileys, and a hint of nutmeg

Heirloom Bloody Mary’s with pickled okra, carrot, & local hot sauces

Spicy fresh ginger soda and whiskey’s

Caribbean specialties; bushwackers, rumrunners, pina coladas, et al

Classic espresso drinks, including latte art

 
2 Pax 3 Pax 4 Pax 5 Pax 6 Pax 7 Pax 8 Pax
Winter 2020 to 2021 $29,500 $30,000 $30,500 $31,000 $32,500 $33,500 $34,500
Summer 2021 $29,500 $30,000 $30,500 $31,000 $32,500 $33,500 $34,500
Winter 2021 to 2022 $29,500 $30,000 $30,500 $31,000 $32,500 $33,500 $34,500
Summer 2022 $29,500 $30,000 $30,500 $31,000 $32,500 $33,500 $34,500
GENERAL NOTES:
MINIMUM NIGHTS: 6, Inquire for less
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.
If cruising area includes BVI, rates are PLUS permits, licenses and fees which are to be paid by client.


BVI PORTS: Add $400 for any port other than West End and JVD.



HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense.
2/$28,700 3/$29,050 4/$29,400 5/$29,750 6/$31,100 7/$31,950 8/$32,800

LOCAL FARE MEAL PLAN: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
2/$28,850 3/$29,275 4/$29,700 5/$30,125 6/$31,550 7/$32,475 8/$33,400

SLEEP ABOARD: Sleep aboard the night before charter dates. Available for $400 per cabin per night, with a 2 cabin minimum. Includes snacks, welcome cocktails & continental breakfast. Dinner is to be taken ashore at client expense.

2021/2022 CHRISTMAS/NEW YEARS: 7 night minimum
CHRISTMAS: 1-8 guests @ $38,500, charter must end on 12/26 or earlier
NEW YEARS: 1-8 guests @ $42,000, charter may not start prior to 12/27


***SPECIAL OFFERS ***

None at this time.



N/A
All Inclusive.Cruising Permit: Paid by ClientLicenses: Paid by Client

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


Available:
Hold/Option:
Booked:
Unavailable:

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