KATRINA CATAMARAN

KATRINA CATAMARAN

BUILT/REFITYEAR 2018
YACHTLENGTH 50.00 Ft
NUMBER OFCABINS 4
NUMBER OFGUESTS 8
TOTALCREW 2
RATESFROM $17,700

Originally from Chicago, Jacob moved to the west coast in 2010 where he discovered his love for sailing. A single day trip in San Diego had him hooked and pretty soon he was chartering and eventually purchasing his first sailboat in 2014. In 2017 after spending several years sailing the coast of California and Mexico he quit his job as a hospitality manager and decided to pursue a full time career on the water.

Over the last two years Jacob has spent the summer season in the Med working charters for everyone from honeymoon couples to giant flotillas of nearly 200 yachts! During the winter season of 2018 he moved to Australia to sail charters in New South Wales for the summer down under. When it warmed up in the north he returned to sail California and Mexico once again along with the Abaco's islands in the Bahamas. Since making the Virgin Islands his home he has explored the hidden gems and tourist hot spots to provide the trip of a lifetime for any guest.

Always pursuing additional knowledge, Jacob has spent his time gaining experience on vessels ranging from 25 ft race boats to 85 ft luxury cruisers. Whether it's a mono hull or catamaran; big or small; as long as it's sailing the ocean blue it's the right boat.


Born and raised in Florida, Dani grew up with a tremendous love for the ocean and the outdoors, which continue to bring her joy and a sense of comfort. From an early age, curiosity and excitement were instilled as her father began teaching her the way around the kitchen. Her later career in hospitality industry throughout her college years helped mold her understanding of the ins and outs of the restaurant world.

After obtaining her Associate in Arts from Valencia College she embarked on her first adventure to Hawaii while working on cruise ships. This was where she got her first taste and joy for life on the water. Living and working on the beautiful islands only deepened her passion for people and cooking abroad. Traveling and experiencing new cultures is a life-changing experience she dreams of offering to others.

The following year, she decided to trade the big ship life for a more fulfilling pursuit, where she could connect on a deeper level with her guests and let her true passion for the culinary arts come to life, playing with her creativity in food menus and toying with new delicious experiments. After her first trip as a chef aboard a sailing yacht in Portugal she knew she’d found this opportunity, and for the last 3 years she has been working on sailing yachts in Portugal, Croatia, and the Virgin Islands; this has allowed her to travel to over 20 different countries increasing her knowledge of alternative cuisines and her love of sailing.





Specifications

Type Catamaran
BuilderFountaine-Pajot
Year Built2018
Size50.00 Ft
Beam26 Feet
Draft4 Feet
Guests8

Boat Details

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

Pick Up Locations

Pref. Pick-up: -
Other Pick-up: -

Details

Refit: -
Helipad: -
Jacuzzi: -
A/C: Full

Engine Details

3.5 KW genset
Fuel Consumption: -
Cruising Speed: -
Max Speed: -

Locations

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

Amenities

Salon Tv/VCR: -
Salon Stereo: -
Sat Tv: -
# of Videos: -
# DVDs/Movies: -
# CD's: -
Camcorder: -
Books: -
Board Games: -
Sun Awning: -
Deck Shower: Yes
Bimini: -
Water Maker: -
Special Diets: -
Kosher: -
BBQ: -
# Dine In: -
Minimum Age: -
Generator: -
Inverter: -
Voltages: -
Water Maker: -
Water Cap: -
Ice Maker: -
Sailing Instructions: -
Internet Access: Onboard WIFI
Gay Charters: -
Nude: -
Hairdryers: -
# Port Hatches: -
Guests Smokes: -
Crew Smokes: -
Pets Aboard: -
Pet Type: -
Guest Pets: -
Children Ok: -
Hammock: -
Windscoops: -

Water Sports

Dinghy size: -
Dinghy hp: -
Dinghy # pax: -
Water Skis Adult: -
Water Skis Kids: -
Jet Skis: -
Wave Runners: -
Kneeboard: -
Windsurfer: -
Snorkel Gear: -
Tube: -
Scurfer: -
Wake Board: -
Kayaks 1 Pax: -
Kayaks (2 Pax): -
Floating Mats: -
Swim Platform: -
Boarding Ladder (Loc/Type): -
Sailing Dinghy: -
Beach Games: -
Fishing Gear: -
Gear Type: -
Rods: -

Breakfast
All breakfasts served with assortment of fresh fruit, juices, coffee & tea
• Lump crab Benedict
• Quinoa roasted sweet potato & kale salad with citrus thyme vinaigrette & sunny side up egg accompanied
by fresh blueberry muffins
• Sundried tomato spinach & goat cheese quiche served with bacon
• Huevos rancheros with homemade refried black beans & pico de Gallo avocado and feta
• Fresh lemon and sugar crepes finished with whipped cream and berries
• Poached eggs in a Middle eastern shakahuka with blackberry yogurt bowls and local honey served with
home made Swiss bread
• Zucchini corn fritters, arugula salad, guacamole finished with an egg and sweet tomato onion relish served
with banana nut loaf


Mid Morning Snacks
• Rhubarb & orange polenta cake
• Fruit tart with pastry cream
• Mini cucumber finger sandwiches
• Baked camembert in pastry dough with thyme & fig jam
• Blini with smoked trout, herb creme fraiche & fennel salad
• Raspberry meringue cakes with amaretto cream
• Parmesan truffled deviled eggs


Lunch
• Grilled Mahi sandwich on brioche bun with sriracha aioli and healthy broccoli apple salad
• Chicken & steak kabobs grilled over an open flame with fresh vegetables and hand cut potato chips
• Salmon ceviche poke bowls served over white rice Asian vegetables and marinated red cabbage with a
spicy chipotle sauce
• Healthy Mediterranean falafel bowls Lima beans cucumber & tomato served over greens with house made
tzakiki and hummus & fresh naan bread
• Slow cooked pulled pork tacos with Asian sesame slaw
• Crispy Shrimp Caesar Salad with Homemade Dressing & Fresh Focaccia Bread
• Roasted Vegetable & Chicken Quinoa Stack with Arugula & Feta Salad


Canapes
• Melon prosciutto mint skewers
• Crostini assortment plater
• Spinach artichoke wonton cups
• Crispy brussel sprouts with dijon aioli
• Cranberry pecan goat cheese truffles
• Chili Lime baked Shrimp on cucumber rounds
• Ceviche spoons with fresh guacamole


Dinner
• Crispy Trout with Chopped cabbage & watercress salad with fresh mint, cilantro, watermelon radish and
naval orange dressed with a spicy peanut sauce
• Grilled flatiron steak with a rosemary potato puree finished with fresh chimichurri
• Grilled Salmon served with White Rice & Finished with Mango Red Cabbage Lime Slaw
• Creamy Tuscan chicken with sun-dried tomatoes and wilted spinach
• Honey Garlic Glazed Pork Chop with Butternut Squash Puree and roasted asparagus
• Blackened Seared Scallops over a Charred Green Bean Medley with Ginger Miso Dressing

2 Pax 3 Pax 4 Pax 5 Pax 6 Pax 7 Pax 8 Pax
Winter 2020 to 2021 $18,000 $19,000 $20,000 $21,000 $22,000 $23,000 $24,000
Summer 2021 $18,000 $19,000 $20,000 $21,000 $22,000 $23,000 $24,000
Winter 2021 to 2022 $18,000 $19,000 $20,000 $21,000 $22,000 $23,000 $24,000
Summer 2022 $18,000 $19,000 $20,000 $21,000 $22,000 $23,000 $24,000
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.
BVI PORT FEE: Add $400 each end for BVI ports other than West End or Jost

***Please inquire for use of all 4 queen cabins. If approved, add $1,500 for use of all 4 queen cabins****



HALF-BOARD OPTION - SUBTRACT $150 per person from weekly rate: Includes 7 breakfasts, 4 lunches and 3 dinners. Other meals ashore at client expense.
After deduct = 2@$17,700 3@$18,550 4@$19,400 5@$20,250 6@$21,100 7@$21,950 8@$22,800

LOCAL FARE MEAL PLAN OPTION - SUBTRACT $75 per person from weekly rate: Includes 7 breakfasts, 5 lunches and 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
After deduct = 2@$17,850 3@$18,775 4@$19,700 5@$20,625 6@$21,550 7@$22,475 8@$23,400

SLEEP ABOARD Sleep aboard the night before charter dates. Available for $250 per cabin per night, with a 2 cabin minimum. Includes snacks, welcome cocktails & continental breakfast. Dinner is to be taken ashore at client expense. EXCLUDES: Christmas and New Year's weeks.

CHRISTMAS: 7 night minimum, 2-8 guests $27,000 - full-board only. Must end by 12/26

NEW YEARS 7 night minimum, 2-8 guests, $32,000 - full-board only. Must begin 12/27 or later.


***SPECIAL OFFERS ***

None at this time.



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


Available:
Hold/Option:
Booked:
Unavailable:

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