Madrigal V

Madrigal V

BUILT/REFITYEAR 2015
YACHTLENGTH 45.00 Ft
NUMBER OFCABINS 3
NUMBER OFGUESTS 6
TOTALCREW 3
RATESFROM $14,000

Come Join us in the Bahamas

The land of turquoise waters and constant tradewinds, Aritz has been exploring and finding hidden gems around The Bahamas. Bahamas is much more than Paradise Island. Our charters visit exclusive and deserted islands away from tourists, explore the grotto that James Bond was filmed in, visit a bay to swim with turtles, and beach comb on some of the longest sand bars. We fish in the deep waters and serve fresh tuna in our Poke bowls for lunch and Mahi Mahi for dinner. Explore the hiddens beaches and go snorkeling, swim with the pigs, dive and search for sunken airplanes and try your hand at kitesurfing. With Madrigal, you are in for an adventure of a lifetime!


Captain, Aritz Belategi

Aritz lives for sailing and loves to share his passion for the sea with his guests. Born and raised in Spain, he spent his earlier years sailing and teaching kitesurfing around the world. It started with a trip to the Philippines to kite surf but he stayed to build a boat and spent 8 months exploring the island. He then ventured around the globe, exploring and searching for best kitesurfing destinations in the world. After working as a kitesurfing instructor in Morocco, Egypt, Netherlands, and St. Vincent and the Grenadines, he realized that the best destinations are accessible only by boat and shifted his focus to becoming a Captain.

Artiz returned to Spain to get his Captain’s License and now has over 10,000 miles under his belt. With 8 Atlantic crossings, 5 as Captain, you could say he loves to sail. He has spent three charter seasons in Greece and three in The Bahamas. Sailing between islands, cays, and secret beaches brings an exclusivity of sailing and exploring to new cultures, that brings him joy. Evenmore so, is his ability to share his love of adventure and sailing with people. He is known as the Captain who will always raise the sails, provide locals insights and help with recommendations and bookings for restaurants. His charismatic personality and energy is addictive, he will have you laughing all day.


Chef/Stewardess Lauren McCullagh

Lauren was raised in Canada- the land of the great outdoors. She grew up loving the water- lifeguarding, wakeboarding, boating and living at her summer house on the lake. After living in NYC and working in digital health strategies, she returned to her passion of working in the outdoors. Lauren is an avid kitesurfer, surfer and sailor. She just completed her first Atlantic crossing!

For the past three years, she has been working as a hostess, crew hand and chef on yachts in both the Bahamas and Greece. Lauren is currently working on a passion project and building an app to help people travel like a local. Stay tuned!

Before working in healthcare, Lauren spent over 8 years working in hospitality both in restaurants and hotels. She is inspired by local ingredients and healthy dishes that focus on fresh and bright flavors. As a kitesurfer, she makes sure our guests have protein packed shakes and vibrant salads and lemon fresh fish to fuel your adventures! Fresh bread for breakfast, picnics on the beach, tapas at happy hour, and 3-course dinners to finish your perfect day on the water.


Deckhand- Javier Sanchez

Javier is a triple threat- sailor, surfing instructor and filmmaker. As a deckhand on KBC, he helps the captain with raising the sails, maneuvers, safety and fishing for tuna and mahi mahi and lobster, if you are lucky! He will help navigate you through the best corals and escort you on the dinghy to the beach.

For those who want to brush up on their kitesurfing skills or learn new tricks, Javier will coach your through perfecting your moves. He is an IKO instructor and has taught kiting and surfing in Tarifa for the past 6 years. Whether you are a beginner and just learning how to fly the kite or a more advanced kiters trying to perfect a landing on a jump, Javier will give you pointers during your session.

Javier is also an established filmmaker. Creating marketing materials for Spanish tourism boards, surf magazines and sports brands, Javier has been creating trip videos for clients. He compiles all the activities from your trip for you to post on Instagram or use as your next screen saver!


Lauren and Aritz

A joint love for kitesurfing was the fate that brought them together. After sailing to Union Island in the Grenadines for a kiting vacation, Lauren met Artiz on “Happy Island”, a small island made of conch shells and inseparable since. They continue to chase small exotic islands, sailing around the world. They have worked as crew for three years in the Dodeconese and Aegean Sea, in Spain and in the Bahamas. But their best adventure, and test of their relationship, was sailing across the Atlantic during COVID this year. :)

This team is here to provide you with an unforgettable trip and memorable experience. Each charter is an unique experience and customized itineraries, menus and activities to our guests requests.








Specifications

Type Catamaran
BuilderLagoon
Year Built2015
Size45.00 Ft
Beam25,9 Feet
Draft4,3 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: Nassau, Bahamas
Other Pick-up: -

Details

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

Engine Details

-
Fuel Consumption: -
Cruising Speed: 6
Max Speed: 8 US Gall/Hr

Locations

Winter Area: Bahamas
Summer Area: -

Amenities

Salon Tv/VCR: -
Salon Stereo: Yes
Sat Tv: VHF
# of Videos: -
# DVDs/Movies: -
# CD's: -
Camcorder: No
Books: -
Board Games: -
Sun Awning: -
Deck Shower: Yes
Bimini: Yes
Water Maker: Yes
Special Diets: Inq
Kosher: Inq
BBQ: -
# Dine In: Yes
Minimum Age: None
Generator: Yes
Inverter: Yes
Voltages: Euro - 220/24hz (also 12 Volt)
Water Maker: Yes
Water Cap: 525L
Ice Maker: -
Sailing Instructions: No
Internet Access: Onboard WIFI
Gay Charters: Inq
Nude: Inq
Hairdryers: -
# Port Hatches: Many
Guests Smokes: Yes
Crew Smokes: No
Pets Aboard: No
Pet Type: -
Guest Pets: No
Children Ok: Yes
Hammock: -
Windscoops: -

Water Sports

Dinghy size: 3m
Dinghy hp: 25
Dinghy # pax: 6
Water Skis Adult: No
Water Skis Kids: No
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: Yes
Boarding Ladder (Loc/Type): Yes (Aft Steps/Folding)
Sailing Dinghy: No
Beach Games: No
Fishing Gear: Yes
Gear Type: -
Rods: -

BREAKFAST

Homemade cinnamon rolls with a seasonal
fruit platter, followed by creamy, farmers style
scrambled eggs, sausage and potatoes,
mushrooms, caramelized onions and bell peppers.

Slices of lemon loaf with a fresh fruit salad
followed by ham, aged cheddar, roasted red
peppers and egg sandwiched between a toasted
english muffin and served with home fries.

Freshly baked berry muffins served with an
assortment of fruits and followed by
classic Eggs Benedict with perfectly
poached eggs and a side of avocado.

Crispy, buttery apple marzipan Bear Claws
with fresh fruits, followed by Lox bagels
with smoked salmon, cream cheese,
tomato and  finely sliced red onion.

Chia seed pudding with cinnamon baked apples
followed by spiced sweet potato pancakes,
labna yogurt, honey and crushed walnuts.

Yogurt parfaits with lime & dates served
with a tropical fruit salad followed by
black bean omelettes filled with queso fresco,
avocado and cherry tomatoes and
topped with cilantro.

A fresh fruit smoothies served with
crunchy French Toast crusted in
pumpkin, sunflower, and chia seeds,
topped with apple sausage & crispy bacon
and drizzle with Maple syrup.

LUNCH

Fresh local fish, grilled with lemon and served
with crispy potato wedges, tarter dipping sauce,
homestyle coleslaw, pickles and a green salad
with a creamy lemon dressing.

Toasted baguettes filled with slices of steak,
mushroom, onion, green peppers and melted
Swiss cheese topped with horseradish aioli, served
with garlic potatoes and a green salad.

Hand tossed flatbread pizzas topped
with pepperoni, olives, feta, marinated bell
peppers, garlic, chili and melted fresh mozzarella
served with a garden salad and garlic knots.

Build your own Vietnamese Summer Rolls
with cold cooked prawns, bbq pork, tofu
assorted vegetables and greens, add some herbs with
a peanut or chili sauce and enjoy a green
papaya salad and rice noodle salad on the side.

Fish Tacos with local caught fish,
guacamole, lime black beans, slaw and
pickled vegetables, and a dollop of
chili sour cream served with papas bravas.

Thai Beef Salad with rice noodle tossed with
seared beef slices, sweet peas, cucumber,
carrot and fresh herbs topped with bean sprouts
and peanut and finished with a lime,
ginger and sesame dressing.

Pulled Pork Sandwiches with grilled pineapple,
purple slaw and pickled jalapeño with sour cream
and served with a potato salad and sea salt watermelon.

APPETIZERS

Seafood ceviche with coconut and orange, red
pepper, onion and cilantro served with corn chips.

Homemade hummus served with assorted fresh
vegetables, kalamata olives and feta pita breads.

Brie en croute, a whole brie round wrapped
in puff pastry and baked with rosemary
apples and drizzled with truffle honey.

Chef’s cheese board with assorted cold meats,
specialty cheeses, fresh fruits, whole nuts and
unique spreads, served with fresh breads and crackers.

Crispy potato skins topped with bacon bits,
avocado, parmesan and green onion.

Traditional Italian bruschetta with fresh
mozzarella, cherry tomatoes and garden basil,
patterned with balsamic reduction.

Deli pinwheels with herbed cream cheese,
salami, cucumber & sprouts

Deli pinwheels  with red pepper cream cheese,
hot capicola, marinated peppers & red onion.

Pigs in a blanket with spicy sausage wrapped in
puff pastry and a honey mustard dipping sauce.

Tempura vegetables with honey, soy and chili dipping sauce.

Lettuce wraps filled with marinated shrimp and
slaw with a ginger & sesame dressing.

Coconut shrimp with a mango & chili dipping sauce.

Hand made fried wontons & steamed dumplings.

Smoked salmon dip with grilled loaves.

Mushroom and Chèvre Toasts.

DINNER

Seared Red Snapper accompanied by tossed cauliflower
couscous with blackened corn and bell peppers, drizzled
with a roasted green onion oil and served with a
baby leaf salad with cherry tomatoes, mozzarella
fresca, farro, basil, balsamic reduction.

Surf and Turf with the chef’s choice cut, grilled to
perfection and accompanied with coconut prawns and
a creamy garlic sauce, crispy onion rings and roasted
baby potatoes, finished with delicate stalks of asparagus.

Coconut & lemongrass seafood curry with a vibrant
creamy broth, fresh local fish of the day, bell peppers,
snap peas and mushrooms over a jasmine rice
with grilled naan bread and a shaved cauliflower salad.

Crispy chicken roast served with a couscous pilaf, lemon
preserves and olives, with Mediterranean lentil samosas
and a marinated carrot salad with raisin, almond and orange.

Prime Rib  with au jus, Baked Potatoes with
a horseradish aioli, served with grilled broccolini with
parmesan, a cubed salad with cucumber, tomato
and red onion tossed in a creamy vinaigrette
and accompanied with Hawaiian rolls.

A Crab and shrimp Feast with corn on the cob,
Southern broccoli & orange slaw and finished
with fresh polenta bread and a honey butter.

Pork tenderloin stuffed with caramelized apples
& onions, rolled in bacon and served with Dijon
creamed brussel sprouts, lentils and an arugula
saladwith craisins, candied pecans and blue cheese
crumbles drenched in a vinaigrette.

DESSERT

Coconut Key Lime tarts served with a scoop of vanilla
ice cream and topped with candied lime rounds and
toasted coconut shavings.

Salted Caramel Pot De Creme with Chantilly
Cream and shortbread sandies.

Orange blossom rice pudding with dried citrus pieces,
rosewater jellies and grated, pistachio.

Ice Cream Cake with layers of dark chocolate cake,
cherry and pistachio with macerated fruits and nuts,
ice creams and a meringue frosting.

Dark chocolate profiteroles severed with homestyle
vanilla ice cream, black cherry and espresso.

Banana Fudge Sundaes with vanilla ice cream,
hot ganache, buttered rum bananas, shortbread crumble.

Matcha Green Tea Panna Cotta with
sugared ginger and sesame seed crunch.

***

PLEASE NOTE THAT ALCOHOLIC BEVERAGES ARE NOT INCLUDED.

Clients are welcome to bring their own. 

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(15 December -30 April)
Bahamas
(1 May - 14 December)


Available:
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