KORU

KORU

BUILT/REFITYEAR 2021
YACHTLENGTH 49.00 Ft
NUMBER OFCABINS 3
NUMBER OFGUESTS 6
TOTALCREW 2
RATESFROM $20,000

Cpt. Keith Allen

Keith has always had an adventurous spirit, inherited from an extremely nomadic family, mostly spread between Kenya, the U.K., U.S.A. and of course Australia, where he grew up. He has been fortunate enough to have been raised as a well travelled youth which enabled him to grow into someone who can build rapport and friendships with people from many different walks of life and cultures. A trait invaluable when considering the multicultural and close-knit conditions living and working aboard a yacht.

Keith has sailed around all of the windward isles, from St Maarten to Grenada; the Dutch Caribbean, Panama, the Andalusian coast of Spain, Portugal, Morocco, Croatia and the Greek Islands in the Saronic Gulf of the Mediterranean. He has also spent time working on a superyacht that sailed up the east coast of the United States from Fort Lauderdale to Rhode Island as well as around Nantucket and Martha’s Vineyard but realized his heart and true passion was in sailing and smaller boats. Keith's favorite part about skippering on yachts is hunting for unique bays and the little hidden gems on the islands; from the best beach bars to reefs full of life that can only be reached by boat.

Keith is a certified divemaster and free diver and loves hunting for fresh spiny lobster to serve, butterflied and grilled in his signature style paired with one of his craft cocktails. A passionate photographer, he loves providing memories to guests that will last a lifetime and offers several packages for guests to choose from to ensure no moment is missed. Whether it’s chauffeuring guests to dinner by tender, or towing them with tube or wakeboard, you are in safe and capable hands with Keith at the helm.

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Jessa was born in Colorado and raised in Texas, and her love for the great outdoors began at a young age. Growing up, her family took vacations to the beach every year. It wasn’t until 2017 that she decided she wanted to live and work in the tropics full time. She quit her desk job and traded in the cubicle for the galley. Jessa began her career as a yacht chef in May 2017, and she loved the yachting lifestyle so much that she spent the next three seasons working on sailing yachts in Croatia. Since then, she has traveled to four different continents, including Europe, Asia, Africa, Australia and explored many of the Caribbean islands.
The USVI and BVI quickly became one of her favorite places after sailing and working here at the end of 2018, and she knew instantly that she wanted to further her career here. In 2019 she began her life in the Caribbean and has been loving every day since. She enjoys sailing, hiking, snorkeling, scuba diving, and being able to spend every day on the water!

In addition to the adventurous lifestyle Jessa lives, she loves creating beautiful and delicious meals in the galley. She grew up helping her dad in the kitchen and on the grill, always working to perfect new tex mex meals and southern comfort foods. Her family was constantly making homestyle meals and this is when her passion for cooking began. She believes that cooking is all about sharing, and being able to share unique and tasty dishes with the guests is so important to her!

One of her favorite parts about traveling is being able to experience new cultures and cuisines, and incorporating these cuisines into her own menu. Seafood is a personal favorite of Jessas, to cook and to eat! Jessa finds it very special to be able to use the local seafood for her dishes. On board Felix, Jessa will ensure that your vacation is filled with wholesome, fresh, and local meals. She has experience working with all dietary restrictions and food allergies, and will work with you and your group to create the perfect menu for your week.








Specifications

Type Catamaran
BuilderCatana
Year Built2021
Size49.00 Ft
Beam25.85 Feet
Draft4.43 Feet
Guests6

Boat Details

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

Pick Up Locations

Pref. Pick-up: St. Thomas, USVI
Other Pick-up: -

Details

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

Engine Details

2 x Yanmar 57HP 1 x Onan 13.5KW
Fuel Consumption: Included
Cruising Speed: 7.5 kts
Max Speed: 8.5 kts US Gall/Hr

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: Yes
Books: -
Board Games: Yes
Sun Awning: Yes
Deck Shower: Yes
Bimini: Yes
Water Maker: 240L/H
Special Diets: Yes
Kosher: Inq
BBQ: Yes
# Dine In: Yes
Minimum Age: -
Generator: 13.5KW ONAN
Inverter: Yes
Voltages: 12V / 110V
Water Maker: 240L/H
Water Cap: 1000L / 250 gal
Ice Maker: Yes
Sailing Instructions: No
Internet Access: Onboard WIFI
Gay Charters: Yes
Nude: Inq
Hairdryers: Yes
# Port Hatches: -
Guests Smokes: Sugar scoops only
Crew Smokes: No
Pets Aboard: No
Pet Type: -
Guest Pets: -
Children Ok: Yes
Hammock: Yes
Windscoops: No

Water Sports

Dinghy size: 12 Ft.
Dinghy hp: 40 HP
Dinghy # pax: 6
Water Skis Adult: No
Water Skis Kids: No
Jet Skis: No
Wave Runners: No
Kneeboard: 1
Windsurfer: No
Snorkel Gear: Yes
Tube: Yes
Scurfer: No
Wake Board: Yes
Kayaks 1 Pax: No
Kayaks (2 Pax): No
Floating Mats: Yes
Swim Platform: Yes
Boarding Ladder (Loc/Type): Off Scoop Steps
Sailing Dinghy: No
Beach Games: Yes
Fishing Gear: Yes
Gear Type: Trolling and Casting
Rods: 3

Scuba Diving Details

Crew License Resort Course Full Course
Master - -
Divers 6 Tanks - BCs - Regulators - Dive Lights -
Air Compressor Not Onboard Wet Suits - Weight Sets - Dives/wk - Night Dives -
General Diving Info
Diving with Cpt. Keith as a certified PADI Divemaster

All guests must be certified Open Water divers as a minimum and have dived within 12 months prior to charter. Otherwise, a refresher course is required before diving.

Guests are responsible for their own gear rental (can bring their own so long as service history within 1 year provided) and Cpt will facilitate the rental and delivery of equipment to the boat prior to charter with a local dive shop.


Diving Costs information
$50 per person per dive
$75 per person per night dive

Breakfast
Zucchini corn fritters topped with an egg, bacon, and an avocado lime sauce
Caramelized bacon stuffed French toast topped with fresh berries and whipped cream
Middle Eastern inspired Shakshuka featuring baked eggs, fresh veggies, and feta cheese topped with local microgreens
Huevos rancheros featuring a spicy black bean spread, fresh salsa, cotija cheese and a fried egg on top of a crispy corn tostada 
Southern style butter biscuits and sausage gravy
Fresh bagel bar served with smoked salmon, prosciutto, assorted vegetables and cream cheese 
Eggs florentine featuring poached eggs, ham and sauteed spinach on top of an english muffin with home made hollandaise sauce

Lunch 
Crispy beer battered Mahi Mahi tacos topped with a Caribbean mango slaw
Sushi bowls featuring fresh tuna, jasmine rice, pickled cabbage, and seaweed salad served with a ginger dressing and spicy mayo 
Filipino pork and pineapple adobo over a bed of steamed rice
Coconut fried shrimp Caesar salad served with homemade dressing, bacon, and homemade focaccia 
Tuna Nicoise salad topped with seared sesame crusted tuna and a red wine dressing
Lump crab cakes served with a kale salad and chilli garlic aioli 
Hawaiin beef burgers with grilled pineapple and onions served with seasoned potato wedges 

Dinner 
Grilled lemon garlic salmon served on top of a creamy white wine and and mushroom risotto 
Turmeric infused red curry served with asian meatballs, topped with cilantro and lime 
New York strip steak topped with chimichurri sauce and served with a smoky, sweet broccoli salad
Mascarpone stuffed pork tenderloin served with honey & thyme roasted vegetables
Fresh lobster tails with a spicy butter reduction served with a cauliflower puree and grilled asparagus 
Creamy tuscan chicken featuring sun-dried tomatoes and sauteed spinach served on top of pomodoro pasta
Sour cream chicken enchiladas topped with fresh pico and sliced avocado

Appetizers
Baked garlic and basil goat cheese dip served with fresh bread
Crispy fried tostones served with a spicy sour cream sauce 
Smoked salmon and avocado rosti cups
Rum and lime prawns
Ricotta and herb stuffed mushrooms
Fresh tuna, avocado, cilantro and lime ceviche 
Cauliflower crust flatbreads

Desserts
Traditional key lime pie topped with whipped cream
Carrot cake with cream cheese frosting
Coconut and lime cupcakes with Italian meringue
Home made chocolate and raspberry brownies
Zesty lemon filo tarts
Oreo cheesecake 
Chocolate dipped assortment of fruit
 
 
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(15 December -30 April)
Caribbean Virgin Islands
(1 May - 14 December)
Caribbean Virgin Islands


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No Yatch Insight Available.