MONEY FOR NOTHING

MONEY FOR NOTHING

BUILT/REFITYEAR 2018
YACHTLENGTH 116.00 Ft
NUMBER OFCABINS 4
NUMBER OFGUESTS 8
TOTALCREW 5
RATESFROM $55,000

ROB CROCKER | CAPTAIN
Rob Crocker started boating and windsurfing at a young age and his passion for the water and boats grew through the years. Once Rob finished high school, he moved to the US Virgin Islands seeking work in the charter boat industry. He diligently worked his way from deck hand to Captain. He has worked on virtually every type of watercraft including sailboats, powerboats, tall ships, watersport boats and commercial vessels.
As a yacht captain, he’s had the pleasure of traveling to many places including the Caribbean, the Bahamas, the Mediterranean, Alaska, the Great Lakes, both entire US Coasts, and both Canadian Coasts. When not working, Rob can still be found in the water scuba diving and windsurfing. While on shore, Rob enjoys hiking and spending time with his wife and dogs.
As Captain on M/Y Money for Nothing, Rob is committed to giving guests the best possible experience and looks forward to welcoming you aboard soon.

RYAN BRADLEY | FIRST MATE
Ryan Bradley loves traveling, meeting new people and being of service so it only made sense that he would find his way to the yachting industry. Ryan started in the industry as a marine diesel tech in his home town of Fort Lauderdale FL, but quickly found he was wanting to travel with the boats he was working on. He set his sights on attaining a Captain’s license and now holds a 200ton MCA license.
Ryan had worked with Captain Rob Crocker on a previous charter yacht and happily accepted the opportunity to work with him again. He now serves as Mate/Engineer on M/Y Money for Nothing. Together they focus on creating fun, memorable and always safe experiences for their guests. During his off-time, Ryan likes to stay active with mixed martial arts, all kinds of waters sports and traveling.

SCOTT GALLEGOS | CHEF
Scott Gallegos is the chef onboard M/Y Money For Nothing. Scott is a graduate of the Culinary Institute of America in Hyde Park, NY. After graduation, he moved to Italy where he trained in Tuscany, before returning to his home town of Washington, DC. Scott began working in the some of the city’s best restaurants under James Beard award winning chefs, where he developed a passion for farm to table food and locally sourced ingredients. In 2011, he moved to Miami, Florida where he fell in love with Latin cuisine. He believes in cooking with bold flavors and bringing joy through food. His dishes often invoke the flavors of Italy, Argentina, Spain, Cuba, and The American South. His favorite meal is a traditional asado cooked over an open fire and shared with friends

Megan Sinkinson-Withrow | CHIEF STEWARDESS
Megan transitioned into the Professional Yachting Industry from a background full of hospitality and service followed by creative and event production. Born in Puerto Rico, she was naturally drawn to yachting having then grown up with access to water sports in the coastal town of Wilmington, NC. Megan graduated from the University of North Carolina at Asheville with a degree in Multimedia Arts and Sciences. After pursuing a career in her field finding learning opportunities at branding agencies and in the high tech industry, she sought to return to hospitality to help deliver memorable experiences to guests in person. She has a knack for picking up on the vibe the guests are going for and kicking the party into gear. Beyond excursions, guests have plenty of options to stay active through physical fitness, dance parties, and beyond, or kick back, relax, and enjoy the best medicine there is: laughter :)


Cayla Blincoe | Deck/ Stewardess
Cayla was born and raised in the small college town of Gainesville,Florida where she attended Santa Fe college/University of Florida and graduated with her degree in Surgical Technology. She then left behind her medical career to pursue her passion in the yachting industry where she can explore her opportunities while traveling the world. Cayla also has a passion for personal fitness, she is a certified personal trainer and has 12+ years experience in Mixed Martial Arts as a 2nd degree black belt. In her time away from Money for Nothing , she enjoys staying fit with outdoor activities, going to her local gym, and playing golf.

Specifications

Type Power Yachts
BuilderLazzara
Year Built2009
Size116.00 Ft
Beam23.1 Feet
Draft5.6 Feet
Guests8

Boat Details

Cabins: 4
Queen: -
Single Cabins: 1
Showers: -
Wash Basins: -
Heads: -
Electric Heads: -

Pick Up Locations

Pref. Pick-up: Miami
Other Pick-up: Nassau, Bahamas

Details

Refit: 2018
Helipad: No
Jacuzzi: Yes
A/C: Full

Engine Details

-
Fuel Consumption: -
Cruising Speed: 15 knots
Max Speed: 26 knots US Gall/Hr

Locations

Winter Area: Bahamas, USA - Florida
Summer Area: Bahamas, USA - Florida

Amenities

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

Water Sports

Dinghy size: 2019 35' Scout towed tender with Seakeeper Gyro
Dinghy hp: -
Dinghy # pax: -
Water Skis Adult: -
Water Skis Kids: -
Jet Skis: -
Wave Runners: -
Kneeboard: -
Windsurfer: -
Snorkel Gear: Yes
Tube: Yes
Scurfer: -
Wake Board: -
Kayaks 1 Pax: 2
Kayaks (2 Pax): -
Floating Mats: -
Swim Platform: -
Boarding Ladder (Loc/Type): -
Sailing Dinghy: -
Beach Games: -
Fishing Gear: Yes
Gear Type: -
Rods: -

 

Breakfast:

 

Cooked to order: Options include Eggs any style, Omelets, Benedict, Bacon, Ham, Sausage, French Toast, Pancakes, Avocado Toast, Oatmeal, etc.

 

 

Lunch:

 

Pesto Pappardelle with Roasted Cherry Tomatoes, Shaved Parmesan, Giant Prawns

Tuna Nicoise Salad with Green Bean, Potatoes, Olives, Tomatoes, Egg, Lemon-Dijon Vinaigrette

Maryland Style Crab Cakes with Hand Cut Fries and Remoulade

Grouper Ceviche with Sweet Potato, Choclo, Rocoto Pepper Leche Tigre, Grilled Avocado, Lime

Pan Roasted Chicken Caesar Salad with Parmigiano-Reggiano and Sourdough Croutons

Argentine Asado with Beef Short Ribs, Chorizo, Butternut Salad, Tomato Salad, Chimichurri

Beef Tenderloin Sandwiches with Focaccia, Tomato, Caramelized Onion, Horseradish Aioli

Greek Salad with Prawns, Heirloom Tomato, Feta, Olive, Sweet Pepper and Red Wine Vinaigrette

Tuscan Chicken Sandwich with Handmade Focaccia, Prosciutto, Roasted Pepper and Basil Pesto

Wild Mushroom Panini with Taleggio, Caramelized Onion and Garlic Aioli

Chivito Sandwich with Beef Tenderloin, Mortadella, Ham, Olive Tapenade, Garlic Aioli and Fried Egg

Street Tacos with Grilled Steak and Fish, Handmade Guacamole, Yellow Rice, Salsa Molcajete

Shrimp and Grits with Anson Mills Grits, Andouille, Lobster Sauce and Scallion

Grilled Mahi Mahi with Tropical Salsa and Avocado-Cucumber Salad

 

 

Dinner Appetizers:

 

Gazpacho with Cucumber, Tomato, Red Onion, Sourdough Croutons Sweet Pepper and Basil

Prosciutto and Melon with Straciatella, Asparagus, Tomato, Toasted Hazelnut and Balsamic

Sesame Crusted Tuna with Pickled Cucumber Salad, Pickled Radish, Cilantro

Lobster Bisque with Spiny Lobster Tail, Ginger and Scallion

Seared Scallops with Hand Chopped Marcona Almond Pesto

Sweet Pea Risotto with Burrata, Pea Shoots and Crab

Salmon Tartare with Smoked Shoyu, Avocado, Salmon Roe, Sesame

Butternut Squash Soup with Spiced Crème Fraiche

Caribbean Conch Chowder with Roasted Tomato and Sherry

Snapper Tiradito with Leche de Tigre, Avocado Puree, Peruvian Popcorn, Red Onion Escabeche

Sweet Corn Chowder with Crème Fraiche and Scallion

Grilled Lobster Cocktail with Avocado, Mango, Sweet Pepper, Scallion and lime

Herb Crusted Ahi Tuna with Frisee Salad and Red Onion Escabeche

Roasted Baby Beet Salad with Sicilian Pistachio, Medjool Date, Valencia Orange, Bleu Cheese

 

 

 

 

 

 

Dinner:

 

Lobster Boil with Sweet Corn, New Potatoes, Andouille Sausage, and Littleneck Clams

Black Grouper with Black Bean Puree, Sweet Plantains and Grapefruit Salsa

Osso Bucco Milanese with Polenta and Citrus Gremolata

Prime NY Strip Steaks with Smashed Potato, Charred Asparagus, Chimichurri

Roasted Peruvian Chicken with Steak Fries or Crispy Yuca, Aji Amarillo Aioli & Green Chili Puree

Rolled Prime Skirt Steak with Piquillos, Parmesan, Roasted Bone Marrow, Green Chili Mash

Bone in Pork Chop with Littleneck Clams, Cannelini Bean “Cassoulet” and Rapini.

Chicken Parmigiano with Fresh Mozzarella, Pesto Emulsion, and San Marzano Tomato Sauce

Lamb Loin Chops with Roasted Eggplant Puree, Rapini and Calabrian Chiles

Ora King Salmon with Sweet Corn Succotash and Charred Baby Squash

Sous Vide Chilean Seabass with Potatoes Anna, Burnt Orange Emulsion and Asparagus

24 Hour Braised Beef Shortribs with Creamy Mash, Burnt Broccoli and Malbec Jus

Pan Seared Snapper with Black Bean Puree, Grapefruit Salsa, Sweet Plantains

“Surf and Turf” with Filet Mignon, Broiled Spiny Lobster, Chimichurri Butter and Jalapeno Mash

 

 

Dessert:

 

Crème Brule

Dark Chocolate Brownie Sundae with Vanilla Bean Ice Cream and Bourbon Sauce

Coconut Cream Pie with Toasted Coconut and Whipped Cream

NY Style Cheesecake with Raspberry Coulis

Bourbon Pecan Pie with Ice Cream

Dulce de Leche Flan with Burnt Orange

Dark Chocolate Mouse with Caramelized Banana

Affogato with Chocolate Gelato, Espresso, and Disarnno

Key Lime Pie with Chantilly Cream and Lime Zest

Tiramisu with Dark Chocolate, Espresso and Amaretto

Churros with Mexican Hot Chocolate

Tres Leches Cake with Fresh Fruit and Chantilly Cream

Old Fashioned Bread Pudding with Spiced Rum Sauce and Vanilla Bean Ice Cream

Olive Oil Cake with Vanilla Bean Ice Cream and Amarena Cherry Sauce

 

 

 

 

No rates details available.


(15 December -30 April)
Bahamas, USA - Florida
(1 May - 14 December)
Bahamas, USA - Florida


Available:
Hold/Option:
Booked:
Unavailable:

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