1-954-271-3005

PACIFIC YELLOWFIN

BUILT/REFIT YEAR 2003
YACHT LENGTH 114.00 Ft
NUMBER OF CABINS 4
NUMBER OF GUESTS 9
TOTAL CREW 5
RATES FROM $108,000
Crew Profile Specifications Sample Menu Rates Calendar

All crew are fully vaccinated against Covid and will Covid test 48 hours or less prior to charter.

Impeccable service and generosity are what best describes our crew, who endeavor to go above & beyond our guests’ wishes. Their knowledge of the coast, experience on the water and incredible personalities are great assets of the journey aboard Pacific Yellowfin. However, though always keen on sharing travel anecdotes or out of the ordinary happenings, they know when to vanish and let guests relax, enjoy themselves and make the most of these magnificent landscapes.

Colin Griffinson
CAPTAIN
Birthplace: Dublin, Ireland

As the Captain and co-owner of the Pacific Yellowfin with his wife, Colin delivers unique luxurious private yacht cruises along the BC coast. As a long-time sufferer of “wooden boat disease”, his love of the water started in childhood in Dublin’s busy DunLaoighre Harbour. From his early experience on fishing trawlers in the North and Irish seas to his first boat, a 72-foot seiner, his passion for boats has spanned more than five decades.

Colin has cruised the BC coast for more than twenty years and his love of the sea and interest in people make him incredibly knowledgeable of all fishing hot spots, beautiful hikes and secret waterfalls. Numerous guests have commented on Colin’s sense of humor and storytelling abilities, with “kids” of all ages enjoying his tales. His mastery over Pacific Yellowfin makes our guests feel utterly safe.

When he’s not working in his Vancouver-based painting and decorating company, Colin can often be found tinkering aboard the Pacific Yellowfin, having a Guinness or our own Pacific Yellowfin Ale.

Ben Barter
CHEF
Birthplace: Salt Spring Island, BC, Canada

Meet Ben, our charismatic Red Seal Chef, Sommelier and local Island boy. Growing up on Salt Spring Island on the coast of BC, Ben has always been surrounded by the ocean, farms and amazing wildlife. These three things have influenced all aspects of his life, from becoming a Chef to traveling the world. Having spent over 10 years in the restaurant and catering businesses, Ben has found his niche at the Pacific Yellowfin and is finally able to indulge of his, local, farm-to-table passions.
​

Additional Crew:

CHIEF DECKHAND / WILDERNESS GUIDE
STEWARDESS or STEWARD
ENGINEER

Specifications
Type:
Motor Sailers
Builder:
Billings Shipyard of Maine
Year Built:
1943
Size:
114.00 Ft
Beam:
30 Feet
Draft:
12 Feet
Guests:
9
Boat Details
Cabins:
4
Queen:
3
Double Cabins:
1
Pullman Cabins:
1
Details
Refit:
2003
A/C:
None
Engine Details

2 x Original Atlas Imperial direct reversing diesel engines, 325 hp each.
1 x Northern Lights 30kw gneset.
1 x Kubota 18 kw genset.

Fuel Consumption:
40
Locations
Winter Area:
Pacific NW, Canada - West Coast
Summer Area:
Pacific NW, Canada - West Coast
BBQ:
Yes
Generator:
Yes
Other Toys:

Tenders (2 of 3 provided):
27ft / 9m Weldcraft Ocean King with heated cabin / 300hp Mercury Verado
22ft / 6.7m 8 person Runabout / 150 hp Mercury 4-stroke
24ft / 7.3m beach landing craft / 115 hp Mercury 4-stroke

40′ Inflatable Slide
7 Kayaks (5 one-person, 2 two-person)
5 Paddle Boards
3 Pairs of Waterskis
3 Wake Boards
2 Inflatable Trampolines
5 Inflatable Tubes
Snorkel Gear
Wetsuits
Water guns
All of the Fishing Gear
7 Mountain Bikes
6 Person Hot Tub
7 Honda Ruckus’ Motor Bike

The tenders are ideal for fishing and high speed sightseeing. The landing craft tender’s door is perfect for easy access to remote islands and landing the offroad scooters or mountain bikes.

BREAKFAST

  • Cinnamon raisin french toast, caramelized bananas and bourbon maple syrup
  • Traditional breakfast, eggs, sausage, bacon, ham, sliced heirloom tomato toast
  • Poached eggs, crisp english muffin, ham and mornay sauce
  • Baked goods, cereals and homemade granola, fresh fruit and yoghurt
  • Pancakes, strawberries, raspberries, blueberries, whipped cream and maple syrup
  • Mushroom, onion, peppers and cheddar cheese omelet, home fries
  • All breakfasts are served with juice, coffee, tea and milk

LUNCH

  • Salmon sashimi, barbecue eel, spot prawns served on seasoned rice, cured daikon, sesame seeds, green onions, braised lotus root and water lily bulb, shredded nori
  • Confit of duck, mixed greens, sliced pear, cranberries, walnuts, apple and rosemary vinaigrette
  • Manilla clams, handmade linguine, white wine cream sauce, soft herbs, garlic baguette
  • Barbecue pulled pork sandwich, cabbage and carrot slaw, french fries
  • Saffron bouillabaisse, salmon, prawns, clams, mussels, german butter potato, tomatoes and green beans, warm focaccia bread
  • Veal scallopini, sauteed wild and cultivated mushrooms, marsala sauce, potato roesti
  • Seared salmon, warm fingerling potato salad, mixed greens shallot vinaigrette

DINNER

  • Warm goats cheese and potato terrine, assorted heirloom tomatoes, arugula, bacon vinaigrette
  • Seared scallops, chick pea puree, curried zucchini, thai vinaigrette
  • Salmon tartar, garlic crostini, soft quail eggs, fried capers, red onion creme fraiche
  • Sauteed prawns, mixed greens, mango, tomato chips, jalapeno and asian style vinaigrette
  • Albacore tuna, cucumber carpaccio, micro greens, sesame soy vinaigrette
  • Pan seared Halibut cheeks, pea tortellini, morel mushrooms, brown butter and chive sauce
  • Fried panko breaded local oysters, lemon beurre blanc, soft herbs and tomato concasse
  • Alaskan Black Cod, potato gnocchi, assorted seasonal vegetables glazed in truffle butter
  • Beef duo, Tenderloin and short ribs, bok choy, dashi braised zucchini, ginger and lime infused beef jus
  • Red wine and thyme marinated Cornish game hen, seared breast, roasted bacon wrapped leg, potato puree, glazed carrots and beans
  • Rare seared Ahi tuna, grilled asparagus, peppers and eggplant, braised fennel in a spiced tomato sauce
  • Fresh caught Dungeness crab, lemon and mascarpone risotto, drawn butter, seasonal vegetables
  • Vancouver Island Ling Cod, mussels and clams, leek and Yukon gold potato chowder
  • Venison loin, sauteed chantrelles, peaches and cream corn, fondant potato, red wine jus

DESSERTS

  • Tahitian Vanilla creme brulee
  • Chocolate lava cake, vanilla ice cream and brandied cherries
  • Parfait of berries dressed with cassis, layers of crushed meringue, whipped cream
  • Ice cream filled crepes, roasted donut peaches, plums, apricots, nectarines, honey sabayon
  • New York style cheesecake, amaretto poached peaches and slivered almonds

No rates details available.


(15 December -30 April)
Pacific NW, Canada - West Coast
(1 May - 14 December)
Pacific NW, Canada - West Coast


Available:
Hold/Option:
Booked:
Unavailable:

Jun 2024123456789101112131415161718192021222324252627282930 
Jul 202412345678910111213141516171819202122232425262728293031
Aug 202412345678910111213141516171819202122232425262728293031
Sep 2024123456789101112131415161718192021222324252627282930 
Oct 202412345678910111213141516171819202122232425262728293031
Nov 2024123456789101112131415161718192021222324252627282930 
Dec 202412345678910111213141516171819202122232425262728293031
Jan 202512345678910111213141516171819202122232425262728293031
Feb 202512345678910111213141516171819202122232425262728   
Mar 202512345678910111213141516171819202122232425262728293031
Apr 2025123456789101112131415161718192021222324252627282930 
May 202512345678910111213141516171819202122232425262728293031