REFLECTIONS

REFLECTIONS

BUILT/REFITYEAR 2019
YACHTLENGTH 124.00 Ft
NUMBER OFCABINS 5
NUMBER OFGUESTS 10
TOTALCREW 5
RATESFROM $80,000

Captain Cliff Wetzel
Cliff was born and raised in Virginia Where his love of boating began at a young age growing up fishing on the Chesapeake Bay. In 2007 he found yachting to be his calling and pursued a career in the industry starting out building and commissioning a yacht in Fort Lauderdale. In 2010 he became a Captain and took his first command of that yacht. Cliff enjoys cruising, guitar, old cars, and his dogs. He is committed to making your dream vacation the best it can possibly be.

FIRST MATE: Chris Cook-Berry
Chris was born in the coastal town of Melbourne, Florida where his love of water developed at an early age while fishing and scuba diving up and down Florida’s east coast. In 2004 Chris moved to the US Virgin Islands where he turned his passion for the water into a career. He spent the next 9 years sailing the Caribbean an spending summers working on whale watching and nature viewing vessels in Alaska before returning home to Florida. Chris brings his passion for fishing and snorkeling to life on charter and enjoys teaching guests about the local ecosystem and culture to make their vacation the best experience possible.

STEWARDESS: Hanna O’Brien
Hanna grew up in the small town of Germanton, North Carolina where she gained her grandparent’s passion of boats. At the age of 20 she decided to sail on a small vessel of her own and after several years of cruising she decided to make a career out of her passion. She entered the yachting industry on the exterior team as a deckhand on charter vessels and has made the shift to the interior team on yachts. She is a yoga instructor and loves sharing her passion with others. During downtime you can find Hanna cooking yummy food with friends and family and enjoying an active lifestyle outdoors.



Specifications

Type Power Yachts
BuilderChristensen
Year Built1999
Size124.00 Ft
Beam27 Feet
Draft7 Feet
Guests10

Boat Details

Cabins: 5
Queen: 3
Single Cabins: 1
Showers: -
Wash Basins: -
Heads: 7
Electric Heads: -

Pick Up Locations

Pref. Pick-up: -
Other Pick-up: -

Details

Refit: 2019
Helipad: No
Jacuzzi: Yes
A/C: Full

Engine Details

2x DDC/ MTU 16V -2000
Fuel Consumption: 80
Cruising Speed: 14 knots
Max Speed: 20 knots US Gall/Hr

Locations

Winter Area: Mexico, Central America, Belize
Summer Area: Bahamas

Amenities

Salon Tv/VCR: Yes
Salon Stereo: Yes
Sat Tv: WiFi with Cellular and Satellite data provided by KYMETA. (Data Usage billed on APA)
VOIP services available via KYMETA at nominal charge
Iridian Sat Phone
# of Videos: -
# DVDs/Movies: -
# CD's: -
Camcorder: -
Books: yes
Board Games: Yes
Sun Awning: Yes
Deck Shower: -
Bimini: Yes
Water Maker: -
Special Diets: Inq
Kosher: Inq
BBQ: Yes
# Dine In: -
Minimum Age: -
Generator: -
Inverter: -
Voltages: -
Water Maker: -
Water Cap: -
Ice Maker: Yes
Sailing Instructions: 18'
Internet Access: Onboard WIFI
Gay Charters: Inq
Nude: Inq
Hairdryers: -
# Port Hatches: -
Guests Smokes: -
Crew Smokes: Inq
Pets Aboard: No
Pet Type: -
Guest Pets: -
Children Ok: Yes
Hammock: -
Windscoops: -

Water Sports

Dinghy size: 33' Everglades 2019
Dinghy hp: 2x 425hp
Dinghy # pax: -
Water Skis Adult: Yes
Water Skis Kids: Yes
Jet Skis: -
Wave Runners: 2
Kneeboard: Yes
Windsurfer: -
Snorkel Gear: Yes
Tube: Yes
Scurfer: -
Wake Board: Yes
Kayaks 1 Pax: Yes
Kayaks (2 Pax): -
Floating Mats: Yes
Swim Platform: yes
Boarding Ladder (Loc/Type): -
Sailing Dinghy: 18'
Beach Games: Yes
Fishing Gear: Yes
Gear Type: -
Rods: -

BREAKFASTs DAILY FRUIT PLATTER, HOMEMADE HEALTH BREAD, CUSTOM EGGS OR BACON BY ORDER, YOGURT & CEREAL OPTIONS EGGS FLORWEIGAN
Poached eggs with smoked salmon, spinach & hollandaise on an English muffin

PALEO BANANA BREAD WITH COCONUT FLOUR
Gluten free & sweetened with bananas and maple syrup

SMASHED AVOCADO ON SPROUTED GRAIN SOURDOUGH
With sunflower seeds, microgreens, sumac & lemon

ORANGE & CRANNBERRY SCONES
Made with orange juice as a natural sweetener & craisins

VEGETABLE FRITTATA MUFFINS
Bell peppers, mushrooms and onions with thyme & feta cheese

OVERNIGHT SOAKED OATS WITH BERRIES
Soaked with almond milk, grated apples, raisins & chia seeds

SWEET POTATO HASH EGG BASKETS
Baked to golden crispiness, topped with cracked pepper

AÇAI SMOOTHIE BOWL
Superfood açai berry blended with banana & coconut water, topped with granola

HUEVOS RANCHEROS SPANISH OMELET
Eggs with salsa fresca, spinach & potatoes

CHOCOLATE COCONUT “PRONUTS”
A bliss ball in a donut shape made of dates, honey, coconut & raw cacao

JALAPEÑO JAM BAGEL SANDWHICH
Homemade spicy jam with arugula, tomato & cream cheese

QUINOA NUTELLA GRANOLA BARS
Grains, oats, nuts & seeds

BREAKFAST BURRITO WITH BACON, EGGS & GUACAMOLE ZUCCHINI FLAX SEED BREAD
With honey butter

 

LUNCH

CONCH SALAD STUFFED AVOCADOS
Tossed with lemon garlic aioli on a bed of arugula

ASSORTED FLATBREAD PIZZAS
Pesto & heirloom tomato, classic pepperoni, served with salad

ULTIMATE STEAK SANDWHICH
Sous-Vide steak with thyme & garlic, tomato relish on homemade ciabatta bread

BLACKENED SHRIMP WITH HEARTS OF PALM SALAD
Black beans, avocado, blistered corn with adobo vinaigrette

GRILLED CHICKEN ON ROSEMARY SKEWERS
Mixed veggies, zesty chimichurri herb sauce with quinoa salad

ZUCCHINI WRAPPED MONK FISH IN STEAMER BASKET
Grilled sweet peppers, bok choy, miso butter, coconut rice

MEXICAN TACO FIESTA
Slow roasted pork shoulder tacos, sizzling fajitas, salsa fresca & guacamole

RED SNAPPER WITH ROASTED FIG SALAD
Mixed greens, balsamic glaze, candied pecans

GRILLED SALMON WITH KALE CAESAR SALAD
Homemade dressing, poached egg & parmesan crackers

PEPPER CRUSTED AHI TUNA STACK
Avocado & mango salsa, cilantro infused oil, crispy wanton

LU’AU HAWAIIAN BBQ THEME
8 hour slow cooked ribs with homemade BBQ sauce, cabbage slaw

PAN SEARED GROUPER WITH PISTACHIO AIOLI
Pearl pasta, shaved fennel & orange salad

MISO MARINATED MAHI MAHI
Edamame & radish salad with a ginger dressing

QUICHE LORRAINE
Served with fresh Greek salad with marinated feta

DINNER

MAIN COURSESs HAZLENUT CRUSTED SEABASS
Romesco sauce, summer squash, celery root puree

TARRAGON SOUS VIDE LOBSTER TAIL
Seasonal vegetables, truffled mashed potatoes, butter saffron sauce

ROAST CHICKEN WITH SWEET POTATO CRANBERRY STUFFINGSautéed mushrooms, sage & thyme butter

HORSERADISH CRUSTED WILD SALMON
Fava bean smash, grilled asparagus, shredded pecorino

PAN SEARED FLOUNDER
Cauliflower puree, green beans, verjuice dressing, microgreens

BLACKENED WAHOO
Cajun spices with sweet potato wedges & broccolini

SCALLOPS & CRAB FILLED CREPES
Dill crème fraiche & sautéed spinach

SUSHI PLATTER
Fresh caught fish, sticky rice or quinoa option, wakame seaweed salad

SEARED DUCK BREAST WITH BELUGA LENTILS
Roasted butternut squash, star anise pan jus

GREEN LIPPED MUSSELS WITH THAI CURRY FOAM
Homemade kimchi pickled cabbage, coconut cream & kefir lime

SPINACH RAVIOLI
Homemade pasta with spinach & ricotta in a mushroom sauce

RIBEYE STEAK WITH CHIVE BUTTER
Balsamic onion blossom, creamy mashed potatoes, roasted heirloom tomatoes

APPLE CIDRE TWICE COOKED PORK BELLY
Potato rosti, red cabbage with chestnuts, ginger rhubarb relish

ROSEMARY RACK OF LAMB
Polenta fries, sautéed green beans, roasted red pepper sauce

No rates details available.


(15 December -30 April)
Mexico, Central America, Belize
(1 May - 14 December)
Bahamas


Available:
Hold/Option:
Booked:
Unavailable:

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