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JEWEL (67)

Offer
JEWEL - INTRODUCTORY SPECIAL!
Jewel is offering reduced entry rates to kick off their season. The discount is factored into the posted rates. Rates will be increasing later in the season. Offer subject to end at any time, holds will be honored. 5 night minimum.
BUILT/REFIT YEAR 2023
YACHT LENGTH 67.00 Ft
NUMBER OF CABINS 4
NUMBER OF GUESTS 8
TOTAL CREW 3
RATES FROM $50,000
Crew Profile Specifications Sample Menu Rates Calendar

Captain Jean-Pete Pyper, a seasoned South African mariner, boasts RYA Yacht Master Offshore certification and a Commercial Endorsement. Navigating Caribbean waters since 2018, JP holds a Recognition of Non-STCW Certificate from the Virgin Islands Shipping Registry, displaying his proficiency in English.

JP’s maritime journey started on a catamaran, fostering a love for sailing. His versatility spans catamarans and monohulls, showcasing adeptness in various vessels. In past roles, JP excelled in maintenance and system installations on diverse-sized vessels, highlighting his technical prowess. Holding an MCA International Certificate of Competency and RYA Powerboat L2, JP is a capable captain and skilled navigator.

Beyond technical skills, JP is known for his vibrant and positive demeanor, ensuring an enjoyable experience on board. As a natural entertainer, he serves delightful Caribbean cocktails, and his multicultural background enhances the warmth he provides to guests.

In the vast Caribbean seas, Captain Jean-Pete Pyper stands as a beacon of maritime expertise, ready to navigate with skill, enthusiasm, and a touch of South African hospitality.

—

Meet Kylie, your Chef/First Mate from South Africa. Her journey from Johannesburg, South Africa, to the high seas is nothing short of an adventure. After studying Fine Arts at UCT, she took a detour into the world of video production with a leading cruise line company during what was supposed to be a “gap” year.

Little did she know, this journey lead her to the discovery of her true passion – the service industry and making genuine connections with people. Extending her gap year turned into years of exploration across more than seventy countries, where she delved into diverse culinary encounters, solidifying her love for creating food.

Fuelled by Kylie’s love for the ocean and its mysteries, it was only natural for her to pursue her dream in the marine industry. Drawing on her background in illustrating and art, she found the perfect harmony in combining her love for cooking with the magic of the sea. Mega yachts became her canvas, allowing her to indulge in her passion for food and provide a more personalized experience for guests.

In the galley, Kylie draws inspiration from all her travels and a deep appreciation for healthy food. Get ready for dishes that are simple, delicious, and boast bold, sometimes exotic, flavour combinations that will leave your taste buds dancing. When she’s not whipping up culinary delights, you’ll find her embracing her other loves – Yoga, Scuba Diving, fishing, and indulging in films.

Kylie is all about going above and beyond to make each charter an unforgettable experience – a perfect blend of ocean wonders and palate-pleasing moments. Join her on this culinary journey that’s not just about food; it’s about creating memories that linger long after the voyage ends.

—

Steward/Mate Sam Hayek, a passionate individual with a deep connection to the ocean, was born and raised on Australia’s picturesque Gold Coast. Growing up surrounded by stunning coastal landscapes, Sam developed an early and enduring love for the sea.

Certified as a PADI Divemaster, Sam’s passion for underwater exploration shines. Actively engaged in the world of scuba diving, Sam has guided numerous diving enthusiasts on the Gold Coast and the renowned Great Barrier Reef, providing memorable and safe experiences beneath the waves.

Sam’s love for animals and nature is evident in every aspect of life. Whether encountering marine life on a dive, exploring the Australian bush, or appreciating the beauty of the natural world, Sam finds joy in environmental wonders. Known for a vibrant and adventurous spirit, Sam thrives on having fun, meeting new people, learning new things, and embracing new experiences.



Specifications
Type:
Catamaran
Builder:
Fountaine Pajot
Year Built:
2023
Size:
67.00 Ft
Beam:
32.28 Feet
Draft:
5.58 Feet
Guests:
8
Boat Details
Cabins:
4
King:
1
Queen:
3
Details
Jacuzzi:
No
A/C:
Full
Engine Details

2x150HP
2×15.5 KW Genset

Cruising Speed:
9
Max Speed:
10 US Gall/Hr
Locations
Winter Area:
Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Summer Area:
Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Camcorder:
Yes
Sun Awning:
Yes
BBQ:
Yes
Stabilizers:
No
# Dine In:
8
Generator:
Yes
Voltages:
220V with 110V adapters
Ice Maker:
Yes
Internet Access:
Onboard WIFI
Gay Charters:
Inq
Hairdryers:
Yes
# Port Hatches:
Yes
Guests Smokes:
No smoking
Crew Smokes:
No
Children Ok:
Yes
Children Min. Age:
No
Other Amenities:

2 hot/cold deck showers (one on each stern)
Outdoor gas grill
Icemaker
2 cold drink refrigerators in cockpit
1 refrigerator on the upper deck
2 deck showers

Dinghy size:
15' Highfield Sport
Dinghy hp:
70HP
Dinghy # pax:
10
Water Skis Adult:
Yes
Kneeboard:
Yes
SU Paddle Boards:
2
Snorkel Gear:
Yes
Tube:
Yes
Wake Board:
Yes
Kayaks 1 Pax:
Yes
Kayaks (2 Pax):
Yes
Floating Mats:
Yes
Beach Games:
Yes
Fishing Gear:
No
U/Water Camera:
No
U/Water Video:
Yes
Sea Bob:
No
Sea Scooter:
Yes
Other Toys:

2 x Sea Scooters
1 x 2 Person Kayak
1 x Kneeboard
1 x Adult Water Skis
2 x SUP
Snorkel Gear
Towable Tube
Beach Games
8’ Circular Dock for relaxing
Lift 4 EFOIL for cruising above the water arriving by March
I Fly Wing board with Blaster 4.4M wing

Yacht offers Rendezvous diving and has certified Divemaster on board.

BREAKFAST

Breakfast Burrito

Mexican-style breakfast, eggs, avocado, cheese, bacon, and salsa packaged in a carefully folded buritto served with a crunchy slaw

Eggs Benedict

Two poached eggs on Canadian bacon or lobster, topped with hollandaise sauce, served on a toasted English muffin

Crepes à la Carte (v)

Delicious, sweet/savory crepes with a selection of toppings from berries & Nutella to bacon & cheese

Hummus Toastie (v)

Hummus, arugula, avocado, roasted cherry tomatoes, feta, poached egg & toasted village bread

Mixed Berry Smoothie Bowl (v/gf)

Frozen mixed berry smoothie, topped with nuts, seeds & berries

Baked Egg Cups (v)

Baked egg cups topped with whipped feta cheese & sprinkled with salted chives

French Toast

Classic French toast on a cibatta slice with honey, crispy bacon & a smear of cream cheese

LUNCH

Seared Tuna Salad

Seared tuna steak on tp of iceberg lettuce, kalamata olives, feta, cucumber, pickled onions and pepperoncino. drizzled in a Greek vinagarette

Three Amigos Tacos

A trio of grilled sticky chicken, blackened local fish and seared steak tacos with Pico de Gallo, avocado, pickled onion, cilantro and an array of paired sauces with corn chips and queso on the side

Chicken Wings

Crispy chicken wings tossed in a rich homemade buffalo sauce, with a fresh carrot and celery salad

Gyros (v)

Greek Gyros with chicken/lamb or veg option with hummus, tzatziki, tomato, onion, cucumber and kalamata olives

Poke Bowl

Sushi rice, salmon/tuna, cucumber, edamame beans, dressed with spicy mayo & sweet teriyaki sauce

Bangin Shrimp Salad

Blackened shrimp tossed in homemade bang bang sauce, iceberg lettuce, spinach and croutons, dressed with homemade caesar dressing

Chicken Brie and Cranberry Burger

Grilled chicken with cranberry glaze and brie placed between two fresh, homemade buns with a side of chunky potato wedges

 

APPETIZERS & SNACKS

Loaded Nachos

Nachos with shredded chicken, sour cream, cilantro, onion, chives, black olives, tomatoes, guacamole, jalapenos, salsa and 3 kinds of cheese

Barbeque Pulled Pork Sliders

Three buns filled with sweet barbeque pulled pork, goat cheese, pickles, fresh onion and chives

Pear, Blue Cheese, Prosciutto

Slices of pear wrapped in proscuitto with a dollop of blue cheese and an arugula leaf

Homemade Chilli Poppers

Baked jalepenos stuffed with cream cheese and coated with panko crumbs

Charcuterie Board

An assortment of cured meats, cheeses, fruits, jams and crackers

Butter Board

Butter lovingly spread on a board with roasted garlic, honey, chilli carmelized onions, cinnamon apple and cashew topped with micro greens. Served with toasted ciabatta slices

Baked Brie

A wheel of warm, baked brie with cranberry compote served with toasted bruschetta

Caviar Bite

Beluga caviar on melba toast with cream cheese, chives, and fresh dill

Salmon Cream Cheese Philo Pastry

Individual Philo pastry pockets with thinly sliced salmon, cream cheese, dill and fresh red onion

 

DINNER

Surf & Turf

Fillet Mignon & a lobster tail with whipped sweet potato puree, roasted asparagus and a red wine Jus

Seared Scallops

Giant pan-seared scallops in parsley, shallot, and pine nut compound butter on top of nutmeg/cauliflower rice

Stuffed Portobello Burger (v/gf)

Quinoa and vegetable stuffed portobellow mushroom between two brioche buns, drizzled with a citrus vinaigrette

Proscuitto and Peach Flatbread

A crispy flatbread with proscuittto arugula and caramelized peach, drizzled with a white balsamic vinaigrette

Fish & Chips

Pistachio-encrusted Mahi Mahi is served with crispy sweet potato fries accompanied by sauteed broccoli and a citrus salad

Spicy Ramen

Ramen noodles dressed in a spicy broth, accompanied by blackened shrimp, a sof-boiled egg, kimchi, chives and crunchy onion flakes

Summer Spinach Salad with Goat Cheese (v/gf)

Baby spinach, strawberries, and purple basil served with warm goat cheese sphere encrusted in a toasted alomd dust, plum tomatoes, golden apple, dried cranberries and candied pecans. Finished in a pear vinegar & Greek yoghurt dressing

DESSERT

Peppermint Crisp Tart

Individual dessert tumblers with layers of peppermint cream/caramel and biscuit topped with peppermint chocolate flakes

Deconstructed Oreo Cheesecake

Oreo crumble with a delicate serving of cheesecake

Nutella Ice Cream

Decadent homemade Nutella ice cream with chocolate wafers

Strawberries & Meringue Parfait

Strawberries & mixed berries on top of whipped cream delicately placed on homemade swoops of meringue

Loaded Baileys Milkshake

Homemade Baileys, double thick milkshake with a chocolate straw

Apple Cobbler

Warm, baked apples topped with a heart-warming brown sugar pie crust. Served with vanilla ice cream

Avocado Chocolate Mousse

The best vegan chocolate mousse you have ever tasted. Smooth chocolate mousse made with rich dark Lindt chocolate and local creamy avocado topped with lightly sweetened whipped cream

v- Vegan/Vegetarian option available
g/f – Gluten-free option available

2 Pax 3 Pax 4 Pax 5 Pax 6 Pax 7 Pax 8 Pax
Winter 2023 to 2024 $50,000 $50,000 $50,000 $51,000 $52,000 $53,000 $54,000
Summer 2024 $50,000 $50,000 $50,000 $51,000 $52,000 $53,000 $54,000
Winter 2024 to 2025 $56,000 $56,000 $56,000 $57,000 $58,000 $59,000 $60,000
Summer 2025 $56,000 $56,000 $56,000 $57,000 $58,000 $59,000 $60,000

MINIMUM NIGHTS: 5, 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.
BVI taxes & fees are included in the rate

JEWEL IS AVAILABLE IN THE USVI AND BVI STARTING FEBRUARY 15, 2024.  Pickup and drop off is Yacht Haven Grande, St Thomas.

JEWEL WILL RELOCATE. PLEASE INQUIRE FOR CHARTER REQUESTS OUTSIDE THE BVI.

GETTING TO THE BVI:
TENDER SERVICE: Yacht offers an inclusive water taxi transfer from Sapphire Beach Marina, St. Thomas for charters booked on their vessels, which are located in BVI a 37ft tender complete with shade and AC.  Tender will first clear customs before joining the yacht in the West End, British Virgin Islands.
Guests will be dropped off at Sapphire Beach Resort, St. Thomas, USVI upon disembarkation from the yacht in BVI.
Guests are responsible for booking their own transfers on the water taxi’s website using a specific promo code.  Please inquire for details upon booking if tender service is desired. This transfer is subject to availability on the day of booking. 5 night minimum required.
**JEWEL will be USVI based for the 23/24 season, YHG ports preferred. She will be BVI based for the 24/25 season, BVI ports preferred.

HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense.
Deduct $150 per person from the full-board rates.

LOCAL FARE: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
Deduct $75 per person from the full-board rates.

CHRISTMAS/NEW YEARS:
7 night minimum
CHRISTMAS 2024: 1-8 guests @ $70,000 – must end by 12/28
NEW YEARS 24/25: 1-8 guests @ $70,000 – 12/29 start or later
N/A
All Inclusive.Cruising Permit: Paid by BoatLicenses: Paid by Boat

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


Available:
Hold/Option:
Booked:
Unavailable:

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