RUMBA

RUMBA

BUILT/REFITYEAR 2014
YACHTLENGTH 52.00 Ft
NUMBER OFCABINS 5
NUMBER OFGUESTS 10
TOTALCREW 2
RATESFROM $20,000

Captain John

A thirst for adventure and experiences encapsulate who Captain John is. Growing up in Michigan he developed a lifelong love of hockey and working on hot rods and classic cars with his dad. He’s earned a Master Mechanics degree; not to mention learning to surf, sail and dive while living in Florida. He’s currently working towards his private pilot’s license when he’s not busy sailing the high seas. Being in the water or on it has become his chief form of recreation and relaxation, and he loves to share these passions with his guests.

With over 75,000 nautical miles of experience in South America, the Gulf of Mexico, and the Caribbean and Florida Captain John is more than comfortable on the water. John even holds thirty-year speed records for both north and south bound transits along the eastern seaboard of the United States. Working with Heather he enjoys crafting custom experiences for guests whether it’s finding amazing snorkeling, quiet coves, or sailing the days away.

Chef Elise

Born and raised in southern New Jersey just outside Philadelphia and Delaware. Elise has a
strong Italian background with a love of food, family and travel. Her earliest memories
start with cooking with her grandmother. They loved to cook authentic Italian dishes from
scratch. Growing up in a large Italian family meant big Sunday dinners were a tradition in
our household. This was the start of her love for cooking.

Elise studied Business and Economics in College while continuing traveling and exploring
different culinary delights with every venture abroad. She soon moved to New York City to
start a business career among the hustle and bustle of city life. She quickly found that her
earlier love of travel, exploration of local cuisines, and sailing the blue green waters of the
Mediterranean and Caribbean kept calling her away.

Before long, she had traveled 35 countries and all throughout the states with some
destinations visited several times only to find an intense realization that her heart’s desire
was in sharing her sailing and culinary life experiences with others to create a memorable
vacation adventure.

With years of knowledge acquired during her travels and with great passion, Elise creates
healthy, deep flavored dishes and well-planned combinations prepared with the highest
quality ingredients. My cooking style is healthy and pure with great flavor for the palate
and prepared the traditional way but served with a modern twist for your enjoyment. Any
diets and personal preferences are always welcomed.





Specifications

Type Catamaran
BuilderLagoon
Year Built2014
Size52.00 Ft
Beam28.8 Feet
Draft4.9 Feet
Guests10

Boat Details

Cabins: 5
Queen: 4
Single Cabins: 1
Showers: 6
Wash Basins: 5
Heads: -
Electric Heads: 5

Pick Up Locations

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

Details

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

Engine Details

(2) 75HP diesels (1) 17.5Kw generator (2) 3,000w inverters
Fuel Consumption: -
Cruising Speed: -
Max Speed: -

Locations

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

Amenities

Salon Tv/VCR: No
Salon Stereo: Yes
Sat Tv: -
# of Videos: -
# DVDs/Movies: 1,000+
# CD's: -
Camcorder: No
Books: -
Board Games: Yes
Sun Awning: Yes
Deck Shower: Yes
Bimini: Yes
Water Maker: 40GPH
Special Diets: Yes
Kosher: No
BBQ: Yes
# Dine In: 10
Minimum Age: Water Safe
Generator: 17.5Kw
Inverter: Yes
Voltages: 220 & USB plugs
Water Maker: 40GPH
Water Cap: 300 Gallons
Ice Maker: No
Sailing Instructions: -
Internet Access: Onboard WIFI
Gay Charters: Yes
Nude: Inq
Hairdryers: Yes
# Port Hatches: 18
Guests Smokes: Smoking on aft sugar scoop ste
Crew Smokes: No
Pets Aboard: No
Pet Type: N/A
Guest Pets: No
Children Ok: Yes
Hammock: No
Windscoops: No

Water Sports

Dinghy size: 13.8'
Dinghy hp: 40
Dinghy # pax: 8
Water Skis Adult: Yes
Water Skis Kids: No
Jet Skis: No
Wave Runners: -
Kneeboard: No
Windsurfer: No
Snorkel Gear: Yes
Tube: Yes
Scurfer: No
Wake Board: Yes
Kayaks 1 Pax: No
Kayaks (2 Pax): No
Floating Mats: Yes
Swim Platform: Scoop Steps
Boarding Ladder (Loc/Type): S/S off scoop steps
Sailing Dinghy: -
Beach Games: No
Fishing Gear: Yes
Gear Type: Trolling and spinning
Rods: 2

Breakfast

Fresh juices, coffee and tea will be served every morning accompanied by granola, cereals and a local fruit platter with fresh baked breads and muffins.

Pineapple Pancakes

Enjoy the blend of tropical flavors with these fluffy pineapple pancakes and homemade coconut syrup.

 

Vegetable Frittata

Eggs mixed with a variety of colorful vegetables and cheese. Baked to perfection and topped with fresh herbs.

 

Create Your Own Omelet

A French Omelet made with your choice of vegetables, cheeses, spinach and sautéed onions.

 

Eggs Benedict With Jumbo Lump Crab

Toasted English muffin layered with a slice of Canadian bacon, poached egg and jumbo lump crab meat. Topped with a rich and creamy hollandaise sauce and vibrant fresh herbs.

 

Perfectly Golden French Toast

Fluffy Brioche bread dipped in a vanilla and cinnamon mixture. Topped with powdered sugar, fresh berries and homemade syrup.

 

Cast Iron Shakshuka

Poached Eggs in a spicy tomato sauce with fresh herbs and avocado.

 

Classic American Breakfast

Eggs cooked to order with a side of bacon or sausage and classic crispy breakfast potatoes. Accompanied with a fruit and yogurt parfait.

 

Lunch

 

Crab Cakes

Maryland style crab cakes with jumbo lump crab meat served over a bed of vegetables with a delicious horseradish sriracha remoulade.

 

Spicy Shrimp Sushi Tower

Four layers starting with sushi rice. Then cucumbers and avocado, fresh mango salsa and spicy shrimp. Topped with black sesame seeds.

 

Seafood Bouillabaisse

Lobster, mussels, clams and scallops in a flavorful broth thickened with healthy vegetables and served with toasted French bread.

 

Seared Scallops

Scallops seared to perfection in an orange rum sauce overtop a sweet potato purée. 

Summer Peach Spinach Salad

Grilled peaches over a bed of spinach. Packed with creamy goat cheese, avocado and crunchy toasted almonds and then drizzled with a homemade balsamic vinaigrette.

 

Shrimp Tacos

Spicy grilled jerk shrimp tacos with pineapple salsa. Topped with a creamy pina colada sauce.

 

Baked Lemon Pepper Chicken

Baked chicken in a peppery creamy lemon sauce served over almond rice with fresh vegetables.

 

 

Appetizers

 

Served with refreshing Cocktails, Wine or Champagne.

Charcuterie Board

Sushi Assortment

Mahi Mahi Ceviche

Creamy Cucumber Gazpacho

Melon, Prosciutto and Mozzarella Skewers topped with a Balsamic glaze

Bacon Wrapped Grilled Peaches

Teriyaki Salmon Bites

Grilled Caprese toast with burrata cheese and grilled avocados

Tuna Sashimi and avocado wonton cups

Homemade Pumpkin and Ricotta Ravioli

 

Dinner

 

Steak Oscar

Filet Mignon topped with Crab meat and a homemade Bearnaise sauce. Served with garlic mashed potatoes and grilled asparagus

 

Parmesan Pesto Tilapia

Tilapia broiled to a cheesy golden perfection and topped with pesto and fresh chopped tomatoes. Served with a truffle risotto and vegetables.

 

Lamb Kleftiko

Tender Lamb Shanks baked to perfection served over a potato puree with green beans and a red wine jelly sauce.

 

Baked Wild Striped Sea Bass

Sea Bass with Braised Daikon Radish and Piquillo Peppers in a Butter Sauce

 

Honey Garlic Salmon

Seared Salmon in a honey garlic sauce served with potato wedges and roasted red peppers

 

 

Cabernet Braised Short Ribs

Short Ribs baked in a cabernet wine sauce. Served with mashed potatoes and roasted vegetables.

 

Apricot Dijon Glazed White Fish

Local fresh caught fish baked in an apricot Dijon glaze with ginger and lime. Served over couscous rice and fresh greens.

 

Desserts

 

Poires Belle Helene

Classic French dessert of poached pears dipped in chocolate sauce with a side of vanilla bean ice cream and toasted almonds.

 

Chocolate Hazelnut Mousse

Light and fluffy hazelnut mousse topped with a homemade whipped cream and dusted with cocoa powder.

 

Lemon Semifreddo

Refreshing lemon semifreddo served on top of a Italian sponge cake with whipped cream and lemon zest.

 

Panna Cotta

Delicious Coconut Panna Cotta with Blackberry, Thyme and Sloe Gin Compote.

 

Almond Joy Pie

Enjoy pure coconut heaven with this almond joy pie. Coconut filling inside an Oreo crust with whipped cream and chocolate sauce drizzle and flakes of coconut topping.

 

Tiramisu

Authentic Italian Tiramisu. Elegant, rich layering of bold espresso and coco, creamy mascarpone cheese and ladyfinger cookies.

 

Mango Mousse Cake

This tropical whipped mango mouse is layered with coconut sorbet and then topped with fresh diced mangoes and coconut flakes.

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

GENERAL NOTES:
LESS THAN 7 NIGHT CHARTERS: For 6 nights divide by 7N X 6N. For less than 6 nights, divide by 6N X number of nights.
MINIMUM NIGHTS: 6 inquire for less
BVI PORT FEE: Add $400 each end for BVI ports other than West End or Jost.
Not legal for more than 10 guests.

If cruising area includes BVI, rates are PLUS permits, licenses and fees which are to be paid by client.


SLEEP ABOARD Sleep aboard the night before charter dates. Available for $200 per cabin per night, with a 3 cabin minimum. Includes boarding after 4pm, snacks, welcome cocktails & continental breakfast. Dinner is to be taken ashore at client expense. EXCLUDES: Christmas and New Year's weeks.

HALF-BOARD OPTION: Includes 7 breakfasts, 4 lunches & 3 dinners, happy hour canapes, standard ships bar and snacks. Other meals ashore at client expense.
2@$19,700 3@$20,050 4@$20,400 5@$20,750 6@$21,100 7@$21,450 8@$21,800 9@$22,150 10@$22,500

LOCAL FARE OPTION: Includes 7 breakfasts, 5 lunches & 6 dinners, happy hour canapes, standard ships bar and snacks. Other meals ashore at client expense.
2@$19,850 3@$20,275 4@$20,700 5@$21,125 6@$21,550 7@$21,975 8@$22,400 9@$22,825 10@$23,250

CHRISTMAS/NEW YEARS: 7 night minimum, VIRGIN ISLANDS
CHRISTMAS: 1-10 pax $26,000, must end 12/26 or earlier
NEW YEARS: 1-10 pax $30,000, may not start prior to 12/27

***SPECIAL OFFERS ***

None at this time.



.
N/A
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


Available:
Hold/Option:
Booked:
Unavailable:

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