PELICAN

PELICAN

BUILT/REFITYEAR 2009
YACHTLENGTH 58.00 Ft
NUMBER OFCABINS 5
NUMBER OFGUESTS 10
TOTALCREW 2
RATESFROM $18,500

Captain/Chef: Kahle Wightman

Kahle has spent the past few years climbing the ranks in the yacht world on large charter yachts. In that time, she has gained experience sailing the east coast into the Great Lakes, the west coast through the Panama Canal up to Alaska, and everywhere else from the Bahamas to St. Kitts.

With her USCG Masters license, ASA 104-114 certifications, and high-profile charter experience, she is ready and eager to give you the five-star vacation of a lifetime!

Kahle is also a certified PADI Divemaster, logging over 300 dives. Her real passion for the water all started with scuba diving in the chilly, rougher waters off of California...so by the time she made it to the Caribbean she was in heaven! Any opportunity to dive with guests in the warm, beautiful waters of the USVI’s is always welcomed. It was also in California that she inherited her love for sailing from her father and decided to make a career switch from motor yachts.


Captain/Chef: Cook Carpenter

Cook is commonly known as a “jack of all trades”, Cook is a skilled sailor, and began sailing around the gulf coast as a youngster. He has gained experience on a variety of monohulls throughout the years. He has spent his entire life on boats. Coming from the Yachting industry, he has developed a high standard of service, which he has brought to all his previous boats. Cook takes pride in his reputation and always tries to meet clients expectations. He also comes equipped with his USCG 100 ton Masters License and ASA 101-114 certifications.

Growing up with a name like “Cook”, it was only fitting that he took to cooking right off the bat. Growing up in the culinary city of New Orleans, he fell in love with southern food and cooking. All while being raised in a vegetarian household. Almost any type of cuisine is in his wheelhouse. From the naughtiest of Southern cooking to refreshing, vegan dishes, Cook has you covered.

Nevertheless, his real culinary specialty is seafood. He has spent his whole life fishing (including in-shore, off-shore, and fly fishing). He has done so professionally and recreationally in all waters surrounding the United States and the Caribbean. After spending the past year trolling off a 60 meter motor yacht and fishing from their various tenders, he has nearly perfected his craft. If he can catch it, he can cook it!

When he isn’t searing a mouth-watering tuna dish or filet-ing the catch of the day, he can be found exploring the islands in search of the best local spots. If there’s a good time, Cook will find it!





Specifications

Type Catamaran
BuilderVOYAGE yacht
Year Built2002
Size58.00 Ft
Beam31 Feet
Draft5.6 Feet
Guests10

Boat Details

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

Pick Up Locations

Pref. Pick-up: Crown Bay Marina, STT, USVI
Other Pick-up: Red Hook/YHG, STT - West End,

Details

Refit: 2009
Helipad: No
Jacuzzi: No
A/C: Full

Engine Details

She has two 75Hp propulsion engines and two generators for redundancy and reliability. There�s a large-capacity water-maker, and icemaker in the salon
Fuel Consumption: 2
Cruising Speed: 8 Knots
Max Speed: 14Knots US Gall/Hr

Locations

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

Amenities

Salon Tv/VCR: Yes
Salon Stereo: Yes
Sat Tv: -
# of Videos: -
# DVDs/Movies: 300
# CD's: -
Camcorder: No
Books: 20
Board Games: Yes
Sun Awning: Yes
Deck Shower: Yes
Bimini: Yes
Water Maker: -
Special Diets: Yes
Kosher: Inq
BBQ: Yes
# Dine In: 10
Minimum Age: 5 years, Water savvy pref'd
Generator: 2
Inverter: Yes
Voltages: 110
Water Maker: -
Water Cap: -
Ice Maker: Yes
Sailing Instructions: No
Internet Access: -
Gay Charters: Yes
Nude: No
Hairdryers: Yes
# Port Hatches: 29
Guests Smokes: transoms
Crew Smokes: No
Pets Aboard: No
Pet Type: -
Guest Pets: No
Children Ok: Yes
Hammock: No
Windscoops: No

Water Sports

Dinghy size: 15 ft
Dinghy hp: 70
Dinghy # pax: 12
Water Skis Adult: Yes
Water Skis Kids: Yes
Jet Skis: No
Wave Runners: No
Kneeboard: Yes
Windsurfer: No
Snorkel Gear: Yes
Tube: Yes
Scurfer: No
Wake Board: Yes
Kayaks 1 Pax: No
Kayaks (2 Pax): 2
Floating Mats: Yes
Swim Platform: 2 transoms
Boarding Ladder (Loc/Type): Transoms
Sailing Dinghy: No
Beach Games: Yes
Fishing Gear: Yes
Gear Type: 2x Trolling Rods and 1 spinnin
Rods: 3

Scuba Diving Details

Crew License Resort Course Full Course
Instructor - -
Divers 8 Tanks 8 BCs 8 Regulators - Dive Lights -
Air Compressor Not Onboard Wet Suits - Weight Sets 8 Dives/wk 5/wk Night Dives -
General Diving Info
-
Diving Costs information
-

Breakfast

Belgian Waffle PlatterServed with sweet and savory fixings such as fresh fruits, bacon, and home-made hazelnut spread

Classic Eggs Benedict Served with homestyle fries.

Avocado Toast Topped with an optional egg or sliced tomato.

Omelettes Made To Order Served with an array of cheeses, breakfast meats, and vegetables to choose from. 

Acąi Bowl Topped with fresh fruit, granola, chia seeds, and honey. 

Chorizo and Potato Tostadas Topped with a fried egg and cilantro.

Lunch

Fish Tacos Blackened Mahi Mahi with a spicy aioli sauce over coleslaw. Served with black beans, cilantro lime rice, and Mexican-style street corn. 

Mediteranian Salad Falafel balls over a crisp veggie salad, topped with tzatziki sauce. Served with pita bread, hummus, and a side of tahini sauce. 

Coconut Shrimp Baked coconut shrimp over veggie fried rice. Topped with fresh pineapple salsa. Served in a pineapple boat.

Teriyaki Chicken Skewers and Ahi Tuna Salad Skewers served over creamy coconut jasmine rice. Pickled cucumber and radish salad topped with ahi tuna served on the side.

Crab Cakes Served with a key lime-mango salad. Topped with a cilantro key lime sauce. Slice of lemon on the side. 

Starters

Sweet Chili Kielbasa and Pineapple 

Crab Stuffed Mushrooms

Fresh Lobster Bruschetta

Chipotle-Lime Steak Bites with goats cheese and pickled red onion

Tostones with Blackened Shrimp and guacamole

Main Courses

Steak Au Poivre Served with roasted asparagus.

Lobster Risotto Grilled lobster tail with a creamy mushroom and leek risotto.

Seared Scallops Butter and sesame seared scallops over vadouvan curry carrot puree. Served with roasted carrots.

Balsamic Glazed Grouper Served over sauteed collard greens, bok choy, spinach, and chickpeas. 

Tuna Tar-Tar Served with veggie spring rolls, a chilled cucumber and red onion salad, and “bang-bang” shrimp.

Desserts

Key Lime Pie topped with whipped cream

Homemade Berry Sorbet

Tiramisu

Warm Cookies and Brownies served with homemade vanilla bean ice cream.

Creme Brulee

STANDARD SHIPS BAR

Soft drinks, sodas, water, beers & well drinks are available all day for your enjoyment.

 Smirnoff and Stoli Vodka, Gordons Gin, Jack Daniels Bourbon, Souza Tequila, 

Cruzan Rum, and an assortment of liqueurs.

Red & White Wines are served with dinner. 

 Bud & Bud Lite, Coors, Coors Lite, Corona, Corona Lite, Miller, Miller Lite, Caribe, Caribe Lite, Presidente, Presidente lite. 

Please let your broker know your preferred brand. If you require premium wines or spirits not included in the above, please let us know and we will be happy to have them on board for you, at an additional cost to you.

2 Pax 3 Pax 4 Pax 5 Pax 6 Pax 7 Pax 8 Pax 9 Pax 10 Pax
Winter 2020 to 2021 $18,500 $19,000 $19,500 $20,000 $20,500 $21,500 $22,000 $24,000 $25,000
Summer 2021 $18,500 $19,000 $19,500 $20,000 $20,500 $21,500 $22,000 $24,000 $25,000
Winter 2021 to 2022 $20,000 $20,500 $21,000 $21,500 $22,000 $22,500 $23,000 $25,500 $26,500
Summer 2022 $20,000 $20,500 $21,000 $21,500 $22,000 $22,500 $23,000 $25,500 $26,500

● 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:

XMAS: Standard charter rates apply. Must end no later than Dec 26th
NEW YEARS: Flat rate $28,500 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, Caribbean Leewards, Caribbean Windwards


Available:
Hold/Option:
Booked:
Unavailable:

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