MARIANN

MARIANN

BUILT/REFITYEAR 2017
YACHTLENGTH 50.00 Ft
NUMBER OFCABINS 3
NUMBER OFGUESTS 6
TOTALCREW 2
RATESFROM $16,000

Meet the crew: Captain Mickey and Chef Molly

Mickey comes from a family of professional ocean racers, with his father competing in multiple around the world races. Starting from before he could walk, he grew up sailing in the vast chain of islands in the Pacific Northwest on the ritual summer family sailing adventures. He became a professional skipper in Seattle at just 22, and has continued to captain and race boats in different parts of the world ever since. Mickey’s passion for the sea and the mountains has led him to have a vast understanding of the natural world and how to operate within it safely. That said, he also has a very friendly and easygoing personality and you will find him very easy to talk to.

Molly grew up moving around every 4 years (Toronto, Los Angeles, San Francisco, Fairfield County, NYC & Atlanta) until age 12 where she moved to Boston where her parents grew up. It was at Summer camp as a pre-teen in Maine that she fell in love with sailing and cooking. She went to Sailing camp in the BVI at Sail Caribbean for three summers in high school where she learned to cook and sail on 50ft yachts. After high school, she was the Office Manager at Sail Caribbean in Tortola and then went to College in Florida and majored in Critical Media and Cultural studies with a minor in film. After she graduated with her bachelor's degree, she lived in NYC for 6 years working mostly in Entertainment, including over 4 years as a celebrity assistant and chef to LuAnn on the Real Housewives of NYC and worked for Vogue and Elle Magazine. In 2016, she decided to go back into the Yachting world to be a yacht chef and has done over 50 charters in Europe and the Caribbean since! During that time, she decided to get her Skipper license and has her RYA Yachtmaster Coastal Certification and STCW! She even moved to LA for a year and was the celebrity assistant and chef to famous director Judd Apatow and A-List actress Leslie Mann. In the 2017, 2019, and Winter and Spring 2020, she did a full Winter season as a yacht chef in USVI & BVI. With her bubbly personality and smile, she will go above and beyond to make sure you have the best week ever and you never go hungry! She is looking forward to returning to her favorite place in the world and working on Mariann.






Specifications

Type Catamaran
BuilderFOUNTAINE PAJOT
Year Built2017
Size50.00 Ft
Beam28 Feet
Draft4.8 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

-
Fuel Consumption: -
Cruising Speed: -
Max Speed: -

Locations

Winter Area: Caribbean Virgin Islands
Summer Area: Caribbean Virgin Islands

Amenities

Salon Tv/VCR: No
Salon Stereo: Yes
Sat Tv: -
# of Videos: -
# DVDs/Movies: -
# CD's: -
Camcorder: -
Books: -
Board Games: Yes
Sun Awning: -
Deck Shower: Yes
Bimini: -
Water Maker: Yes
Special Diets: Yes
Kosher: No
BBQ: Yes
# Dine In: 6
Minimum Age: Water Safe
Generator: -
Inverter: Yes
Voltages: -
Water Maker: Yes
Water Cap: -
Ice Maker: Yes
Sailing Instructions: -
Internet Access: Onboard WIFI
Gay Charters: Yes
Nude: Inq
Hairdryers: Yes
# Port Hatches: -
Guests Smokes: Aft sugar scoops
Crew Smokes: No
Pets Aboard: No
Pet Type: -
Guest Pets: No
Children Ok: Yes
Hammock: -
Windscoops: -

Water Sports

Dinghy size: 15'
Dinghy hp: 20hp
Dinghy # pax: 8
Water Skis Adult: -
Water Skis Kids: -
Jet Skis: -
Wave Runners: -
Kneeboard: -
Windsurfer: -
Snorkel Gear: Yes
Tube: Yes
Scurfer: -
Wake Board: -
Kayaks 1 Pax: Yes
Kayaks (2 Pax): -
Floating Mats: Yes
Swim Platform: AFt
Boarding Ladder (Loc/Type): AFt
Sailing Dinghy: -
Beach Games: Yes
Fishing Gear: Yes
Gear Type: Light Tackle
Rods: 2

 

 

Breakfast 

Eggs Benedict served on a Warm Croissant with home-made hollandaise sauce

Traditional Turkish Shakshuka served with feta and warm fresh herb bread

Zucchini & Corn Fritters accompanied by bacon, fresh tomato salsa & smashed avocado

Baked Vegetable Frittata with sautéed mushrooms & Garlic Spinach

Hearty Breaky Stack – A Portobello mushroom is stacked with avocado, bacon & eggs and covered in creamy hollandaise

Fluffy Blueberry Pancake stacks served with whipped coconut cream and maple syrup

Goodness bowl; Red & white quinoa is accompanied by halloumi, a boiled egg, wilted greens, smoked salmon and a homemade basil pesto

 

Lunch 

Slow- Cooked BBQ Pork Sliders served with a tangy apple-slaw and baked Sweet Potato Fries

Ahi tuna salad – Marinated & lightly pan-fried on a bed of healthy greens topped with sesame seeds and a wasabi-mayo

Japanese inspired Poke bowls – Sushi rice is accompanied by Delicious Smoked Salmon & edamame beans, cabbage, peppers, cucumber & a spicy mayo

Summer salad – Protein-rich bulgur is tossed  with vegetables & finished with fresh mango, roasted nuts, dried cranberries & a balsamic glaze

Chicken Caesar salad with home-made dressing & crispy croutons

Mexican Burrito Bowls made with spicy chilli, rice, Fresh salsa picante & chunky guacamole

Mediterranean Gyros served with a traditional Greek Salad & homemade Tzatziki

 

Appetizer 

Charcuterie & Cheese Board – A selection of freshly cured meats with cheese and fruit to match

Baked Camembert Bread Bowl

Homemade hummus served with crunchy pita chips and a selection of vegetables

Tuna ceviche served on bite-sized crunchy Sourdough with an avocado cream

Caprese salad skewers – Cherry tomatoes, mozzarella and fresh basil drizzled in a yummy balsamic glaze

San choy bau – A traditional Asian dish made with pork mince and served in a fresh lettuce cup

Prosciutto & Ricotta is carefully placed on toasted Crostini and topped with figs & a drizzle of honey

 

Dinner 

Prawn Linguine in a white Wine sauce served with Garlic Bread

Prosciutto  Wrapped Chicken Breast with Garlic Mash Potato & Buttery Asparagus

Sweet potato & chickpea vegetable curry with fluffy rice, poppadums and coconut naan bread

Authentic Thai Green Chicken Curry on a bed of fluffy coconut rice

Crispy Brown Butter Gnocchi with Balsamic Caramelized Mushrooms

Baked Salmon Fillets with roasted miso eggplant, topped with pine nuts and a tahini sauce

Rib-Eye Steak made to order served with Stuffed potatoes and a side salad

 

Dessert

Bannoffie pie with fresh banana & ice cream

Chocolate Chip Ice cream sandwich with Warm Caramel Fudge

Healthy Rich Chocolate &  Avocado Mousse

White Chocolate Pudding with fresh raspberries

Grilled cinnamon donuts served  with maple drenched bananas

Warm Brownies with ice cream

Chocolate Fondue with fresh fruit

 

Standard Ships Bar

Soft drinks, sodas, water, beers and well drinks, cocktails are available  for your enjoyment.

 

Spirits

Vodka brands: Tito’s, Stoli, Smirnoff

Whiskey brands: Johnny Walker, Dewars, Jack Daniels

Tequila brands: Souza, Milagro

Rum brand: Cruzan

Gin brands: Gordans, Tanqueray  

Assortment of liqueurs.

 

Red and White Wines

Pino Grigio, Sauvignon Blanc, Chardonnay, Cabernet Sauvignon, Red Blend, Pinot Noir, Proseco

 

Beer

Bud, Coors, Corona, Miller, Caribe, Presidente

 

Please let your broker know your preferred brand.

If you require premium wines or spirits of your choice, please notify your broker and we will be happy to source it for you and have them onboard when you arrive.

These would be at an additional cost to you.

 

2 Pax 3 Pax 4 Pax 5 Pax 6 Pax
Summer 2020 $16,000 $17,000 $17,000 $18,000 $18,000
Winter 2020 to 2021 $16,000 $17,000 $17,000 $18,000 $18,000
Summer 2021 $16,000 $17,000 $17,000 $18,000 $18,000

● 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: 1-8 guests $21,000 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


Available:
Hold/Option:
Booked:
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