LAYSAN
LAYSAN
Matt is a USCG licensed Captain with nearly two decades of professional experience on sailing and motor yachts up to 114ft. on the Atlantic & Pacific, throughout the Bahamas, the Caribbean, and the Mediterranean Sea.
He has sailed over 65,000 nautical miles, crossed the Atlantic twice, raced in over 25 major regattas and lived aboard his yachts in the US Virgin Islands since 2003.
Originally from Massachusetts, Matt’s family traces their lineage back to the Mayflower and has strong generational maritime ties in New England.
He grew up spending summers on Cape Cod, where he learned to sail from a young age aboard his family’s boats.
In his early years in the Virgin Islands, Matt broadened his nautical knowledge base by working in a shipyard, and subsequently a sail-loft.
He has lived in and around National Parks most of his life, has a background in wilderness search & rescue and emergency medicine, worked as a ski instructor at Vail Resorts, and more recently as a free-diving guide and naturalist in the US Virgin Islands National Park.
He attended university with a focus in Japanese ceramics and bronze casting and holds a black belt in traditional Tae Kwon-Do.
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Tmana is a talented professional chef who originally hails from the coast of Maine where her family has a thriving New England seafood catering business.
She draws diverse culinary inspiration from her travels abroad in Europe, the Bahamas and Caribbean, not to mention her New England roots.
Tmana truly enjoys providing exceptional and inventive cuisine to all whom find a seat at her table and has a penchant for creating pastries, desserts and baked goods.
An accomplished sailor in her own right, Tmana has sailed over 5,000 nautical miles including several offshore multi-day passages in water over 25,000ft. deep.
Matt & Tmana were married in the Virgin Islands on their adopted island home of St. John in 2015.
They honeymooned by sailing from Florida to the Virgin Islands on a 6 month cruise through the Bahamas, Turks & Caicos, Dominican Republic, Puerto Rico, and the Spanish Virgin Islands.
Together, Matt & Tmana have sailed thousands of miles and genuinely love creating new and memorable experiences for their guests through their shared passions for nature, yachting, travel, and cuisine.
Specifications
| Type | Sailing Yachts |
|---|---|
| Builder | Serenity Shipyard |
| Year Built | 2017 |
| Size | 72.00 Ft |
| Beam | 33.5 Feet |
| Draft | 5 Feet |
| Guests | 8 |
Boat Details
| Cabins: | 4 |
| Queen: | 4 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Wash Basins: | 5 |
| Heads: | 4 |
| Electric Heads: | 4 |
Pick Up Locations
| Pref. Pick-up: | Yacht Haven Grande, STT |
| Other Pick-up: | - |
Details
| Refit: | - |
| Helipad: | No |
| Jacuzzi: | No |
| A/C: | Full |
Engine Details
| 2 x Yanmar 4LHA-DTP 200HP Diesel | |
| Fuel Consumption: | 10 |
| Cruising Speed: | 10 Knots |
| Max Speed: | 15 Knots US Gall/Hr |
Locations
| Winter Area: | Caribbean Virgin Islands (US) |
| Summer Area: | Caribbean Virgin Islands (US) |
Amenities
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | - |
| # of Videos: | - |
| # DVDs/Movies: | Yes |
| # CD's: | Yes |
| Camcorder: | No |
| Books: | No |
| Board Games: | Yes |
| Sun Awning: | Yes |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Water Maker: | Yes |
| Special Diets: | Yes |
| Kosher: | Inq |
| BBQ: | Yes |
| # Dine In: | 8 |
| Minimum Age: | 5 years |
| Generator: | Yes |
| Inverter: | Yes |
| Voltages: | 220 and 110 |
| Water Maker: | Yes |
| Water Cap: | 1000L |
| Ice Maker: | Yes |
| Sailing Instructions: | No |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Yes |
| Nude: | Inq |
| Hairdryers: | Yes |
| # Port Hatches: | Yes |
| Guests Smokes: | Yes, on sugar scoops only |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | No |
| Children Ok: | Yes |
| Hammock: | No |
| Windscoops: | No |
Water Sports
| Dinghy size: | 17' |
| Dinghy hp: | 70 hp |
| Dinghy # pax: | 10 |
| Water Skis Adult: | Yes |
| Water Skis Kids: | Yes |
| Jet Skis: | No |
| Wave Runners: | No |
| Kneeboard: | No |
| Windsurfer: | No |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | No |
| Wake Board: | Yes |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | No |
| Floating Mats: | No |
| Swim Platform: | No |
| Boarding Ladder (Loc/Type): | Yes - 2 boarding ladders |
| Sailing Dinghy: | No |
| Beach Games: | No |
| Fishing Gear: | Yes |
| Gear Type: | Deep sea fishing gear x 3, Lig |
| Rods: | 5 |
BREAKFAST
Walnut-crusted Cinnamon French Toast with Maple Syrup and Pork & Apple Sausages
Shirred Mediterranean Eggs, baked with Spinach, Mushrooms and Feta
Fresh Croissants and Homemade Muffins, Eggs to order with crispy Bacon
Ricotta Pancakes with fresh Blueberries, whipped Honey Butter and crispy Bacon
Avocado on Homemade Sourdough with Scrambled Eggs, Chives and Spinach
Classic Eggs Benedict, served with Asparagus Spears
Salmon, Capers and Red Onion on toasted Bagel with Cream Cheese
LUNCH
Steamed Mussels in Garlic & White Wine; served with Tomato Olive Salad & fresh Bread
Tangy Tarragon Lobster Salad with Sirloin & grilled Pepper Kebabs
Classic Caesar Salad; served with Devilled Stuffed Crab and Homemade Italian Bread
Garlic Crevettes on homemade Foccacia, served with Chickpea, Avocado & Roasted Pepper Salad
Blackened Mahi Mahi; served with Mango Salsa, Avocado Crema and Blue-corn Tortillas
Tuna Tartare on crispy Won Tons, with Wasabi Cucumber Salad
Salmon Asparagus and Zucchini Roulade, with Corriander Rice & Vegetables
SUNDOWNERS
Served with refreshing ISLAND COCKTAILS, by Bartender Kev
Prawns & Fontina au Gratin
Bacon-Wrapped Jalapeno Chilli Poppers & Mango Salsa
Retro Shrimp Cocktail in Shot Glasses, Homemade Flatbread and Caramelized Onion
King Crab Stuffed Mushrooms
Spicy Tuna Cakes with Coriander Dipping Sauce
Asian Beef Tarts, with Fennel Feta Olive Skewers
Bahamian Conch Fritters, with Flamingo Sauce
ENTRÉES
Pistachio & Coconut Stuffed Salmon in Banana Leaf; served with
Garlic Yogurt Carrots, Hasselback Potatoes
Wilted Romaine Bacon Salad
Sesame-Crusted Tuna Steak; served with
Rough Wasabi mashed Potatoes and Garlic Mushrooms
Garden Salad with Miso Dressing
Crispy Parma Ham wrapped Stuffed Pork Medallions; served with
Zucchini Mint Salad and Sundried-tomato Rice
Rosemary & Fennel Chicken Breast; served with
Grilled Asparagus and Wild Mushrooms,
Linguini with Porcini Tomato Sauce
Grilled Rosemary Sword Steak; served with
Sweet Chilli Prawns & Chorizo
On a bed of Baby Potatoes and Spinach
Premium Fillet Mignon and Peppercorn Sauce; served with
Beetroot parcels, Double-Baked stuffed Potatoes
Cabbage & Broccoli Salad with Dijon Dressing
Lobster Thermador; served with
Angel-hair with Parsley White Wine Sauce, Broccolini and Parmigiano
DESSERT
Chocolate Rum Ganache Truffles, with homemade Mega-Mint Ice Cream
New York Style Baked Cheesecake, with fresh Strawberries and Blueberries
Buttery Skillet-fried Apples & Orange Sauce, with Rum & Raisin Vanilla Ice Cream
Lemon Posset Shots, with Raspberry Sorbet
Chocolate Chilli Tort, with Crème Fraiche and Mandarin Slices
Passion Fruit Cream Delight, with Brandied Raspberries
Lemon Shortbread Tart, with Chocolate & fresh Coulis
| 2 Pax | 3 Pax | 4 Pax | 5 Pax | 6 Pax | 7 Pax | 8 Pax | ||
|---|---|---|---|---|---|---|---|---|
| Winter 2021 to 2022 | $37,500 | $38,000 | $38,500 | $39,000 | $39,500 | $40,000 | $40,500 | |
| Summer 2022 | $37,500 | $38,000 | $38,500 | $39,000 | $39,500 | $40,000 | $40,500 | |
| Winter 2022 to 2023 | $37,500 | $38,000 | $38,500 | $39,000 | $39,500 | $40,000 | $40,500 | |
| Summer 2023 | $37,500 | $38,000 | $38,500 | $39,000 | $39,500 | $40,000 | $40,500 | |
| **** Please note Cruising Permits, Fees, and Taxes to be paid by the Charterer upon entry to BVI Cruising Grounds or Ports GENERAL NOTES: MINIMUM NIGHTS: 4 nights 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. USVI based yacht. SLEEP ABOARD: 1/2 the daily rate. Dinner ashore at client expense. Includes boarding after 4pm, welcome cocktail and breakfast the next morning and early start. HALF-BOARD OPTION: Includes 7 breakfasts, 4 lunches & 3 dinners, all other meals to be eaten ashore at client expense. Discount: $150 per person LOCAL FARE OPTION: Includes 7 breakfasts, 5 lunches & 6 dinners, all other meals to be eaten ashore at client expense. Discount: $75 per person CHRISTMAS: 2022 - Flat Rate $47,000 Must end no later than Dec 26th NEW YEARS: 2022/23 - Flat Rate $49,000 Must begin no sooner than Dec 27th CHILDREN: $250 discount per child under aged 12 up to a max of 3 children. |
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| No Captain Only offered. | ||||||||
| MCA Compliant | ||||||||
| All Inclusive.Cruising Permit: Paid by ClientLicenses: Paid by Client | ||||||||
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No Yatch Insight Available.
