LA LINEA

LA LINEA

BUILT/REFITYEAR 2019
YACHTLENGTH 51.00 Ft
NUMBER OFCABINS 3
NUMBER OFGUESTS 6
TOTALCREW 2
RATESFROM $16,000

Meet the crew: Captain Adam and Chef Katie

Captain: Adam Dawson

Growing up in the UK, Adam was fortunate enough to spend his time on the coast of the Isle of Anglesey where his passion for the ocean began. He would spend his days sailing dinghies and windsurfers as well as motor boating, jet-skiing, water-skiing and wakeboarding. Adam is an approachable and professional yacht skipper, who aims to offer guests unique and stress free vacations. He prides himself on his unparalleled level of customer service, hospitality and knowledge. Adam is bound by his love of adventure, the ocean and exploration. Ultimately, what sets him apart from others is his passion for what he does, and desire to share this with his guests. His high quality of service and infectious attitude create an exciting yet casual experience for guests to maximize all that there is to offer. Adam’s wealth of experience and vast working history on board yachts as well as general manager of a private island resort makes him the perfect host for your trip. Adam commits to consistently and diligently provide a high energy, sophisticated and safe service to all guests on board.

Chef: Katie

Katie comes from the Chicago area with a passion for food, travel and an active lifestyle. Her love of the culinary arts began while living in France, and has only grown since. Her love of food and travel led her to Paris, where she’s taken culinary, pastry and sommelier courses. She’s worked as a chef for charter yachts throughout the Caribbean, the Mediterranean and French Polynesia, but particularly loves all the Virgin Islands have to offer. She’s also a registered yoga instructor and personal trainer and has been teaching both private and group classes since 2011. Katie speaks French fluently, as well as conversational Spanish, Portuguese and Italian. She enjoys creating dishes that are flavorful and unique while using fresh, local ingredients as much as possible.





Specifications

Type Catamaran
BuilderNEEL Trimarans
Year Built2019
Size51.00 Ft
Beam29.2 Feet
Draft5.11 Feet
Guests6

Boat Details

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

Pick Up Locations

Pref. Pick-up: Crown Bay Marina, STT, USVI
Other Pick-up: Red Hook/YHG, STT - West End,

Details

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

Engine Details

Northern lights, 16kw, 75hp volvo
Fuel Consumption: -
Cruising Speed: 10kts
Max Speed: 20kts US Gall/Hr

Locations

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

Amenities

Salon Tv/VCR: Yes
Salon Stereo: Yes
Sat Tv: -
# of Videos: -
# DVDs/Movies: No
# CD's: Yes
Camcorder: No
Books: No
Board Games: Yes
Sun Awning: No
Deck Shower: Yes
Bimini: No
Water Maker: Yes
Special Diets: Yes
Kosher: Inq
BBQ: No
# Dine In: 8
Minimum Age: No
Generator: Yes
Inverter: Yes
Voltages: 220V
Water Maker: Yes
Water Cap: 142 gallons
Ice Maker: No
Sailing Instructions: No
Internet Access: Onboard WIFI
Gay Charters: Yes
Nude: Inq
Hairdryers: No
# Port Hatches: N/A
Guests Smokes: Yes, on the sugar scoops
Crew Smokes: No
Pets Aboard: No
Pet Type: No
Guest Pets: No
Children Ok: Yes
Hammock: No
Windscoops: No

Water Sports

Dinghy size: 12'
Dinghy hp: 15hp
Dinghy # pax: 8
Water Skis Adult: No
Water Skis Kids: No
Jet Skis: No
Wave Runners: No
Kneeboard: No
Windsurfer: Yes
Snorkel Gear: 8
Tube: 8
Scurfer: No
Wake Board: No
Kayaks 1 Pax: No
Kayaks (2 Pax): No
Floating Mats: Yes
Swim Platform: No
Boarding Ladder (Loc/Type): Yes
Sailing Dinghy: No
Beach Games: Yes
Fishing Gear: Yes
Gear Type: Trolling
Rods: 1

Breakfast

Served with fresh local fruit and homemade breakfast breads

Classic Eggs Benedict | poached egg, prosciutto, arugula, english muffin

Crepes made to order | sweet: caramel, banana, crushed peanuts. savory: ham, egg, emmental

Savory Sweet Potato Hash | breakfast sausage, caramelized onions, fried egg, fresh rosemary

Avocado Toast | fried egg, chorizo crumbles, chipotle hollandaise

Quiche Lorraine | lardons, emmental cheese, crème fraiche, herbes de provence

Bagel Bar | assorted homemade cream cheeses: brown sugar and cinnamon, classic, sundried tomato

Acai Bowls | fresh local fruit, coconut flakes, homemade banana granola bowl

Lunch

Poke Bowls | Marinated Ahi Tuna, seaweed salad, avocado, mango, sriracha mayo

Classic Chicken Caesar Salad | grilled chicken breast, romaine, homemade caesar, parmesan crisp

Mahi Tacos | beer battered mahi mahi, pickled red onion, cabbage slaw, citrus crema

Pulled Pork Sandwiches | slow roasted pork, brioche bun, smoky barbecue 

Low Country Seafood Boil | lobster, shrimp, kielbasa, red potatoes, corn on the cob

Korean Bulgogi Bowl | marinated steak, kimchi, fresh vegetables, spicy peanut sauce

Spicy Cajun Tagliatelle | shrimp, andouille sausage, creamy creole tomato sauce

Appetizer

Fresh Spring Rolls | shrimp, vermicelli, fresh vegetables, sweet chili sauce, spicy peanut sauce

Tuna Tartare | ahi tuna, avocado, edamame, sesame seed, ginger sauce

Bacon Wrapped Dates | Bacon, fresh dates, local goat cheese

Crab Cakes | fresh lump crab, capers, greens, garlic chive aioli

Island Ceviche | local red snapper, mango, served with plantain chips

Shishito Peppers | Blistered shishito, goat cheese, cilantro lime sauce

Charcuterie board | assorted cured meats and cheeses, fig compote, crusty bread

Dinner

Spiny Caribbean Lobster | buttery lobster tail, bucatini cacio e pepe, green salad

Braised Short Ribs | short rib, red wine reduction, mash, glazed carrots

Pan Seared Salmon | wild caught salmon, lemon cream pappardelle, green beans almondine

Sea Scallops | seared sea scallops, parsnip puree, crispy prosciutto, truffle oil

Red Snapper | local snapper, citrus mango salsa, coconut rice

Beef Tenderloin | sous vide tenderloin, pepper sauce, potatoes au gratin, roasted asparagus

Paella Mixta | local shrimp, spanish chorizo, chicken, bomba rice, saffron threads

Dessert

Flourless Chocolate Cake | local dark chocolate, raspberry coulis, whipped cream

Mexican Churros | lightly fried churros, cinnamon chocolate dipping sauce

Classic Key Lime Pie | fresh key lime juice, gingersnap crust, whipped cream

Tres Leches Cake | classic three milk cake, whipped cream, caramel topping

Mango Mousse | fresh mango, tangy passion fruit coulis

Banoffee Pie | crushed oreo crust, dulce de leche, banana, whipped topping, chocolate shavings

Baileys Creme Brulee | lightly baked custard, caramelized crust, spun sugar

 

2 Pax 3 Pax 4 Pax 5 Pax 6 Pax
Summer 2020 $16,000 $16,000 $16,000 $16,500 $16,500
Winter 2020 to 2021 $16,000 $16,000 $16,000 $16,500 $16,500

● ADDITIONAL FEES: Cruising Permits, customs fees, and Taxes to be paid by the Charterer upon entry to Cruising Grounds or Ports for all charter locations.

● MINIMUM NIGHTS: 4

● LESS THAN 7 NIGHT CHARTER RATES: 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.

● SLEEP ABOARD:1/2 the daily rate. Dinner ashore at client's expense. Includes; boarding after 4pm, welcome cocktail and breakfast the next morning and early start.

● HALF-BOARD OPTION: $100 discount per person
Includes; 7 breakfasts, 4 lunches & 3 dinners, all other meals to be eaten ashore at client's expense.

● LOCAL FARE OPTION: $75 discount per person
Includes; 7 breakfasts, 5 lunches & 6 dinners, all other meals to be eaten ashore at client's expense.

● 2021/2022 HOLIDAY RATES:

CHRISTMAS: Standard charter rates. Must end no later than Dec 26th
NEW YEARS: Flat Rate $22,000 Must begin no sooner than Dec 27th

MCA Compliant
All Inclusive.Cruising Permit: Paid by ClientLicenses: Paid by Client

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


Available:
Hold/Option:
Booked:
Unavailable:

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