NEVERLAND

NEVERLAND

BUILT/REFITYEAR 2016
YACHTLENGTH 50.00 Ft
NUMBER OFCABINS 5
NUMBER OFGUESTS 8
TOTALCREW 2
RATESFROM $17,700

Captain Jacob:
Originally from Chicago, Jacob moved to the west coast in 2010 where he discovered his love for sailing. A single day trip in San Diego had him hooked and pretty soon he was chartering and eventually purchasing his first sailboat in 2014. In 2017 after spending several years sailing the coast of California and Mexico he quit his job as a hospitality manager and decided to pursue a full time career on the water.

Over the last two years Jacob has spent the summer season in the Med working charters for everyone from honeymoon couples to giant flotillas of nearly 200 yachts! During the winter season of 2018 he moved to Australia to sail charters in New South Wales for the summer down under. When it warmed up in the north he returned to sail California and Mexico once again along with the Abaco's islands in the Bahamas. Since making the Virgin Islands his home he has explored the hidden gems and tourist hot spots to provide the trip of a lifetime for any guest.

Always pursuing additional knowledge, Jacob has spent his time gaining experience on vessels ranging from 25 ft race boats to 85 ft luxury cruisers. Whether it's a mono hull or catamaran; big or small; as long as it's sailing the ocean blue it's the right boat.

Chef Christina:
A true New Yorker born and raised in Staten Island from two parents who grew up in Brooklyn, Christina prides herself on her personality and respectful family values. She believes this is what has shaped her personality which has been the foundation for her life. As an Italian American, food has always been an important part of her life. She believes there is no better way to spread love than with a home cooked meal, some great wine, and really good company.

After graduating with a Masters Degree in Special Education, Christina worked as a preschool teacher in the greater New York area for over 5 years. It wasn’t until she took a trip to South Africa to teach English did she realize that her passion for travel, culture, and exploration exceeded her expectations. It was then that she realized she was settling for a comfortable life which she was good at, but ultimately it did not feed her soul.
Unexpected events, call it serendipitous or not, have brought her to the sea and she could not have been more grateful. She has worked two seasons as a chef in destinations such as Greece, Croatia, and Montenegro. She has worked on a variety of different sailboats which allowed her to really grow her passion for sailing.

As a chef Christina likes to keep her meals as healthy and tasty as possible. To her, flavor is most important and shouldn’t be compromised. Christina likes to cook with the best ingredients she can find, and believes freshness is key. Her cuisine is very exploratory in that she likes to use a variety of flavors, spices, and herbs rather than stick to one specifically. Christina believes people should have a cultural culinary experience when they are eating. She wants you to remember your sailing experience from that moment you see the breathtaking morning sunrise over the horizon to the smell of roasted chicken coming fresh out of the boat’s oven. She truly believes that sailing is an experience for your senses and she’s fully on board to give the best experience she possibly can.




Specifications

Type Catamaran
BuilderFontaine Pajot
Year Built2016
Size50.00 Ft
Beam26 Feet
Draft4 Feet
Guests8

Boat Details

Cabins: 5
Queen: 4
Single Cabins: 1
Showers: 5
Wash Basins: 5
Heads: 5
Electric Heads: 4

Pick Up Locations

Pref. Pick-up: RH
Other Pick-up: BVI, limit 7

Details

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

Engine Details

(2) Volvo 75hp diesels (1) 13.5Kw generator
Fuel Consumption: -
Cruising Speed: 8
Max Speed: 12 US Gall/Hr

Locations

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

Amenities

Salon Tv/VCR: Yes
Salon Stereo: Yes
Sat Tv: -
# of Videos: -
# DVDs/Movies: 100+
# CD's: 1000+
Camcorder: No
Books: Yes
Board Games: Yes
Sun Awning: No
Deck Shower: Yes
Bimini: Yes
Water Maker: 40GPH
Special Diets: Yes
Kosher: No
BBQ: Yes
# Dine In: 10
Minimum Age: Water safe
Generator: 13.5Kw
Inverter: 3000w
Voltages: 110v
Water Maker: 40GPH
Water Cap: 185G
Ice Maker: Yes
Sailing Instructions: No
Internet Access: Onboard WIFI
Gay Charters: Yes
Nude: Yes
Hairdryers: No
# Port Hatches: A/C
Guests Smokes: Aft scoop steps only
Crew Smokes: No
Pets Aboard: No
Pet Type: N/A
Guest Pets: No
Children Ok: Yes
Hammock: Yes
Windscoops: No

Water Sports

Dinghy size: AB Oceanus 13 VST tender
Dinghy hp: 60hp
Dinghy # pax: 7
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: No
Kayaks 1 Pax: No
Kayaks (2 Pax): No
Floating Mats: Yes
Swim Platform: scoop steps
Boarding Ladder (Loc/Type): off scoop steps, s/s
Sailing Dinghy: No
Beach Games: No
Fishing Gear: Yes
Gear Type: Spinning & Trolling
Rods: -

BREAKFAST

Maple rum french toast served with fresh berries

English breakfast includes scrambled eggs and bacon served with a side of toast and fresh fruit

Yogurt oat bowls served with choice of almond or peanut butter, fresh fruit, banana, chia, flax, and hemp seeds and drizzled with local honey

Lemon ricotta pancakes served with side of smoked bacon

Chorizo breakfast tacos served with home fries

Avocado toast served with side of creme-bruleed grapefruit

Mediterranean frittata served with smoked mozzarella, spinach, onions and kalamata olives topped with fresh arugula

Smoked salmon tartine with fresh dill, red onion, and capers served with a yogurt parfait

Canadian bacon breakfast sandwiches served with side of fresh fruit

 

LUNCH

Fish tacos served with a cilantro lime cabbage slaw, avocado, and a mango salsa. Served with side of black beans & wild rice

Quinoa salad served with arugula, red onion, roasted walnuts, and cranberries, drizzled with a balsamic glazed and evoo (choice of grilled chicken or eggplant)

Korean beef quesadillas served with side of guacamole, and lime infused sour cream.

Fig and brie burger served on a whole grain bun with a side of rosemary sweet potato wedges

Warm spinach salad served with crispy pancetta, cherry tomatoes, and cucumbers drizzled with honey-lemon olive oil

Bow-tie pasta with cherry tomatoes, red onion, rustic black olives, fresh basil, and mozzarella tossed in a pesto sauce

Italian sausage and peppers served as a hero or plated accompanied with a side slaw salad

Moroccan chickpea salad served with a cilantro mint dressing accompanied with side of grilled naan bread

Seared Tuna Poke bowls served over coconut rice

Grilled Chicken pitas served with homemade tzatziki sauce and side of hummus

Tuna Nicoise salad drizzled with a balsamic reduction 

 

APPETIZER/SMALL BITES

Prosciutto, fig, fresh basil and burrata drizzled with honey served on crostini

Buffalo chicken dip served with chips, celery, carrots, cauliflower and broccoli

Banh Mi bites with cucumber, cilantro, mayonnaise, carrot, pancetta, hoisin sauce and sprinkled with sesame seeds 

Mini crab cakes with garlic and chive sauce 

Maple and walnut crusted brie served with multigrain bread

Charcuterie board served with rustic Italian bread

Fresh made guacamole and served with corn tortillas

 

DINNER

Homemade Italian sauce with choice of gnocchi or spaghetti served with a side of Italian garlic bread and caprese salad

Grilled Vegetables served over balsamic farro served with a side salad and garlic pesto baguette 

Roasted beer chicken served over saffron rice with a side salad

Caribbean swordfish served over southwestern quinoa and side of grilled Mexican street corn

Grilled herbed Filet served over horseradish mashed potatoes and a side of roasted cauliflower

Roasted pork tenderloin served over a bed of string beans and squash

Citrus glazed salmon with roasted fennel served over wild rice and a side of parmesan roasted asparagus

Grilled Shrimp served over creamy polenta served with side of honey-butter biscuits

Grilled Chicken on the BBQ served with side of rustic baked potatoes

  

DESSERTS/SWEET TREATS

Individual key lime pies served with fresh lime whipped cream

Homemade warm chocolate chip cookies

Fresh strawberry frozen yogurt pie

Spiced apple crumble

Homemade cookie crumble served over ice cream (flavors vary)

Grilled pineapple served with a coconut whipped cream

Chocolate pudding pie

Strawberry s’mores bites served with chocolate fudge drizzle

2 Pax 3 Pax 4 Pax 5 Pax 6 Pax 7 Pax 8 Pax
N N N N N N N N

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


Available:
Hold/Option:
Booked:
Unavailable:

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Neverland Catamaran is currently closed for charter at least until the end of 2022. The owner has gone sailing 🙂