SEA ESTA
SEA ESTA
Upon meeting Kristi, the new team set out to reconnect with previous careers on the water. Denver provides perhaps the most landlocked American Sailing School in the USA, and Kristi and Brad took every class they had time for. They left Denver for the east coast where they assisted with a sailboat delivery, and then took to new careers aboard a 74 foot charter ketch here in the Virgin Islands, which led to Brad earning his USCG 100-ton Master Captain’s license and moving on to operate charter catamarans. Now starting his fourth year in the term charter industry, Brad has also earned a nitrox scuba certification and enjoys sharing chef’s and guide duties with his wife. An innate naturalist, he loves identifying fish and watching their behavior. He loves life most when guiding snorkel and hiking excursions in the beautiful Virgin Islands and when winding down with our always-interesting guests after a memorable day.
Kristi Marquart has a diverse background within the charter boat and restaurant industries. Her culinary interest sparked at an early age in her family’s restaurant and brewery in Kansas, where she worked every position throughout high school and college. Eager to grow in the hospitality industry after graduating from KU, Kristi went on to manage three successful restaurant openings across the country with a company that believed in serving real food sourced from American farmers. She has always loved to cook for friends and family but it was her experience working alongside talented chefs and restaurateurs that ultimately groomed Kristi for her role as the chef aboard Sea Esta. Her cuisine style utilizes fresh ingredients that bring both color and flavor to the plate. She obtains high quality cuts of meat and locally sourced eggs, produce and seafood (when available). Her menus are made with her guests preferences in mind, and she loves the creative freedom of serving beautiful meals that become a conversation piece over the table.
Kristi also holds a USCG 100-ton Master Captain’s license, a bachelors degree in environmental science, a nitrox diver certification, and ten years of experience handling various boats along the coasts of California, Georgia, South Carolina, and throughout the entire Eastern Caribbean. This is her seventh season operating charter boats out of the U.S. Virgin Islands. Kristi & Brad are honored to call Sea Esta home and will ensure your vacation is the kind you smile about for years to come.

Specifications
Type | Catamaran |
---|---|
Builder | Leopard |
Year Built | 2013 |
Size | 58.00 Ft |
Beam | 28 Feet |
Draft | 5.8 Feet |
Guests | 10 |
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: | YHG |
Other Pick-up: | RH, Crown Bay |
Details
Refit: | - |
Helipad: | No |
Jacuzzi: | No |
A/C: | Full |
Engine Details
- | |
Fuel Consumption: | - |
Cruising Speed: | - |
Max Speed: | - |
Locations
Winter Area: | Caribbean Virgin Islands |
Summer Area: | Caribbean Virgin Islands |
Amenities
Salon Tv/VCR: | Yes |
Salon Stereo: | Yes |
Sat Tv: | WiFi onboard for the BVI |
# of Videos: | - |
# DVDs/Movies: | Yes |
# CD's: | Yes |
Camcorder: | No |
Books: | Yes |
Board Games: | Yes |
Sun Awning: | Yes |
Deck Shower: | Yes |
Bimini: | Yes |
Water Maker: | Yes |
Special Diets: | Yes |
Kosher: | No |
BBQ: | Yes |
# Dine In: | 10 |
Minimum Age: | Water Safe |
Generator: | Yes |
Inverter: | Yes |
Voltages: | 110V |
Water Maker: | Yes |
Water Cap: | - |
Ice Maker: | Yes |
Sailing Instructions: | No |
Internet Access: | Onboard WIFI |
Gay Charters: | Yes |
Nude: | Inq |
Hairdryers: | Yes |
# Port Hatches: | - |
Guests Smokes: | Aft sugar scoops only |
Crew Smokes: | No |
Pets Aboard: | No |
Pet Type: | - |
Guest Pets: | No |
Children Ok: | Yes |
Hammock: | No |
Windscoops: | No |
Water Sports
Dinghy size: | 16' |
Dinghy hp: | 50HP |
Dinghy # pax: | 12 |
Water Skis Adult: | Yes |
Water Skis Kids: | - |
Jet Skis: | - |
Wave Runners: | - |
Kneeboard: | - |
Windsurfer: | - |
Snorkel Gear: | Yes |
Tube: | Yes |
Scurfer: | - |
Wake Board: | Yes |
Kayaks 1 Pax: | - |
Kayaks (2 Pax): | Yes |
Floating Mats: | Yes |
Swim Platform: | Yes |
Boarding Ladder (Loc/Type): | Aft |
Sailing Dinghy: | No |
Beach Games: | Yes |
Fishing Gear: | Yes |
Gear Type: | Light Tackle |
Rods: | - |
- Breakfast -
All served with fresh fruit, coffee, hot tea & juice
Banana pancakes with toasted coconut and pecans
White cheddar, bacon & bell pepper egg boats and warm coffee cake
Orange cream french toast served with breakfast sausage
Caprese omelet with prosciutto, mozzarella, tomato, basil & balsamic glaze over local greens
Avocado toast topped with a poached egg, fresh cilantro & sweet smoked paprika
Raspberry puff pancake, vanilla yogurt and a side of crispy bacon
Locally made bagels & smoked salmon platter with veggie cream cheese
- Lunch -
Cajun crab cakes with sriracha aioli and a fresh citrus spinach salad
Cheeseburgers in paradise, grilled pineapple, rosemary french fries
Seared scallops with a caesar salad & tomato, basil, bell pepper soup
Grilled panini with turkey, prosciutto, brie, thin-sliced pear, mango chutney, arugula
Shrimp tacos with spicy slaw, queso fresco, cumin black beans
Chef salad with chicken, bacon, chèvre, avocado, heirloom tomatoes, honey dijon
BBQ Pulled Pork sandwiches, apple cabbage slaw, crispy fried onions, baked beans
- Hors D’oeuvres -
Cheese and charcuterie board
Tuna poke stack
Honey-pistachio baked brie
Mango summer rolls
Mediterranean spread
Fresh catch ceviche
Smoked trout with crème fraîche
- Dinner -
Caribbean lobster tail | filet mignon | roasted garlic truffle mash | local microgreens
Jamaican jerk mahi | coconut rice | honey grilled starfruit | mango-bell pepper salsa
NY strip | buffalo shrimp | french onion risotto | gorgonzola cream sauce | heirloom carrots
Honey-dukkah lamb chops | traditional tabbouleh | warm boule bread
Grilled grouper | mushroom tortellini | sage brown butter | prosciutto-wrapped asparagus
Sweet and spicy salmon | vegetable fried rice | cucumber wakame salad
Tacos carne asada | pico de gallo | chipotle crema | grilled mexican street corn
- Dessert -
Flourless chocolate torte with raspberry coulis
Lemon shortcake with fresh berries and lemongrass cream
Key lime mousse with ginger snap crumble
Dark chocolate bacon brownie with salted caramel sauce
Mango-mint sorbet topped with a chocolate-dipped strawberry
Air fried beignets tossed with cinnamon sugar
Orange tea creme brûlée
- Ship's Bar-
Tito's | Deep Eddy Ruby Red
Tanqueray | Bombay
Cruzan Dark | Cruzan Light | Cruzan Coconut | Cruzan Banana | Goslings Black Seal | Captain Morgan Spiced Rum
Sauza Silver | Cazadores Reposado
Jim Beam | Evan Williams | Dewars White Label | Crown Royal
Cointreau | Grand Mariner | Peach Schnapps | Bailey’s | Kahlua | Triple Sec | Amaretto | Angostura Bitters
Coke | Diet Coke | Club Soda | Sprite | Ginger Ale | Ginger Beer | Ting | Orange Juice | Pineapple Juice | Cranberry Juice | Coco Lopez










2 Pax | 3 Pax | 4 Pax | 5 Pax | 6 Pax | 7 Pax | 8 Pax | 9 Pax | 10 Pax | |
---|---|---|---|---|---|---|---|---|---|
Winter 2020 to 2021 | $26,000 | $26,000 | $26,000 | $26,500 | $27,000 | $27,500 | $28,000 | $28,500 | $29,000 |
Summer 2021 | $26,000 | $26,000 | $26,000 | $26,500 | $27,000 | $27,500 | $28,000 | $28,500 | $29,000 |
Winter 2021 to 2022 | $26,000 | $26,000 | $26,000 | $26,500 | $27,000 | $27,500 | $28,000 | $28,500 | $29,000 |
Summer 2022 | $26,000 | $26,000 | $26,000 | $26,500 | $27,000 | $27,500 | $28,000 | $28,500 | $29,000 |
GENERAL NOTES: MINIMUM NIGHTS: Inquire for charters less than 6 nights. 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. BVI PORT FEE: Add $400 each end for BVI ports other than West End or Jost SLEEP ABOARD: 1/2 the daily rate. Dinner ashore at client expense. Includes boarding after 4pm, welcome cocktail and breakfast the next morning and early start. HALF-BOARD RATES: Discount of $150 per person Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches and 4 dinners ashore at client expense. Also see Local Fare option below. 2-4/$25,700 5/$25,750 6/$26,100 7/$26,450 8/$26,800 9/$27,150 10/$27,500 LOCAL FARE MEAL PLAN: Discount of $75 per person Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense. 2-4/$25,850 5/$26,125 6/$26,550 7/$26,975 8/$27,400 9/$27,825 10/$28,250 CHRISTMAS/ NEW YEAR'S RATE: CHRISTMAS: 1-10 pax @ $30,800 - must end no later than 12/26 NEW YEARS: 1-10 pax @ $37,000 - may not start prior to 12/27 ***SPECIAL OFFERS *** None at this time. . |
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All Inclusive.Cruising Permit: Paid by BoatLicenses: Paid by Boat |
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