Luna Bliss
Luna Bliss
Captain Sofia and chef Jenine
Captain Sofia: Sofia is an enthusiastic sea lover, who has a strong connection with nature. She’s an adventurer and loves an active lifestyle, meeting new people, and sharing memories with them at sea.
Sofia has a strong background in sport, having competed at elite level in international rowing. She loves to stay active and is incredibly passionate about sailing and swimming in the sea - even better if with some wildlife around!
Having worked in a range of industries, from hospitality to asset management, Sofia likes growing in knowledge and experiences wherever she goes and enjoying life to the fullest. Somewhat a madcap when it comes to new challenges and adventures, Sofia has cycled across several countries, run up mountains and rowed across the Atlantic Ocean.
Chef Jenine: Jenine is a culinary trained chef from Cape Town, South Africa. After completing her Bachelors of commerce degree and subsequently working four years in corporate retail, she left Cape Town to go on a brief traveling sabbatical and never looked back to ‘conventional’ life again.
Jenine was an avid traveler in her 20’s and after spending 6 months in India she decided yet again to make a major change and decided to seek work on superyachts. Although she initially joined superyachts to continue her nomadic lifestyle; a deep love for being on the water, and expressing herself creatively through food, is what kept her there. After 5 seasons on yachts, Jenine has now transitioned to catamarans where she can have a more hands on experience with both guests and sailing alike.
As she is in the process of completing her yachtmasters, she has merged her love for cooking with sailing so this has truly become a way of life for Jenine, living her dream. Jenine is very social, loves water sports and exploring new, undiscovered places.
Sofia and Jenine look forward to creating life-long memories with you aboard Luna Bliss!
Specifications
| Type | Catamaran |
|---|---|
| Builder | Fountaine Pajot |
| Year Built | 2020 |
| Size | 47.00 Ft |
| Beam | 25.3 Feet |
| Draft | 3.9 Feet |
| Guests | 8 |
Boat Details
| Cabins: | 5 |
| Queen: | 4 |
| Single Cabins: | 1 |
| Showers: | 5 |
| Wash Basins: | 5 |
| Heads: | 6 |
| Electric Heads: | 6 |
Pick Up Locations
| Pref. Pick-up: | Tortola, BVI |
| Other Pick-up: | Crown Bay, Saint Thomas |
Details
| Refit: | - |
| Helipad: | No |
| Jacuzzi: | No |
| A/C: | Full |
Engine Details
| 2 x 60 HP - 2 x 60 CV | |
| Fuel Consumption: | 2 x 124 US G |
| Cruising Speed: | - |
| Max Speed: | - |
Locations
| Winter Area: | Caribbean Virgin Islands (US/BVI), Bahamas, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
| Summer Area: | Caribbean Virgin Islands (US/BVI), Bahamas, Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (US) |
Amenities
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | - |
| # of Videos: | - |
| # DVDs/Movies: | No |
| # CD's: | Yes |
| Camcorder: | No |
| Books: | Yes |
| Board Games: | Yes |
| Sun Awning: | No |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Water Maker: | Yes |
| Special Diets: | Yes |
| Kosher: | Inq |
| BBQ: | Yes |
| # Dine In: | 8 |
| Minimum Age: | n/a |
| Generator: | Yes |
| Inverter: | Yes (220V/110V) |
| Voltages: | 220V + USB in cabin, 110V in s |
| Water Maker: | Yes |
| Water Cap: | 2 x 92 US Gallons - 2 x 350 l |
| Ice Maker: | No |
| Sailing Instructions: | No |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Yes |
| Nude: | Inq |
| Hairdryers: | Yes |
| # Port Hatches: | Yes |
| Guests Smokes: | On deck only |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | No |
| Children Ok: | Yes |
| Hammock: | Yes |
| Windscoops: | No |
Water Sports
| Dinghy size: | 11ft (3.5m) |
| Dinghy hp: | 30 |
| Dinghy # pax: | 10 |
| Water Skis Adult: | No |
| Water Skis Kids: | No |
| Jet Skis: | No |
| Wave Runners: | No |
| Kneeboard: | No |
| Windsurfer: | No |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | No |
| Wake Board: | No |
| Kayaks 1 Pax: | - |
| Kayaks (2 Pax): | - |
| Floating Mats: | Yes |
| Swim Platform: | Yes |
| Boarding Ladder (Loc/Type): | Yes/Aft |
| Sailing Dinghy: | No |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | Rods, Gaff, belt, lures |
| Rods: | 2 |
Breakfast
Classic eggs Benedict with hollandaise & thick cut bacon on English muffins
Hashbrowns topped with smoked salmon, whipped cream cheese, avocado & chives
Brioche French toast with a blueberry compote and crispy bacon
Scrambled eggs on sourdough toast, topped with avocado, burrata and arugula
American fry-up of eggs, sausage, bacon & mushrooms
Mid-morning snack
Crudités with homemade hummus & freshly baked focaccia
Parma ham wrapped around melon & caprese skewers
Shrimp cocktail lettuce cups
Homemade guacamole, salsa & chips
Fresh ceviche marinated in a coconut-lime dressing, served with plantain chips
Lunch
Spicy sesame tuna poke bowls on sushi rice with furikake, wakame seaweed salad and avocado
Maryland-style crab cakes on a classic Caesar salad with crouton crumbs, avocado & hard boiled egg
Deluxe salmon fishwiches on a brioche bun, served with creamy slaw and sweet potato fries
Mexican spread of carne asada & local fish tacos, quesadillas & charred corn salad
Marinated chicken skewers served on a bed of chimichurri fava beans & wild rice, garlic-yoghurt drizzle
and seasonal side salad
Afternoon snack
Mini brioche lobster roll sliders with Asian spiced kewpie mayo
Baked feta bites wrapped in phyllo and drizzled with honey & sesame
Mezze platter of halloumi, tatziki, charred broccolini and marinated aubergines, served with pita bread
Classic homemade tomato & basil bruschetta with parmesan shavings
Cheese & charcuterie board with figs, berries, hot honey and wholewheat crackers
Dinner
Shrimp fettuccini in roasted red pepper sauce and whole roasted cherry tomatoes
Ribeye steak with pink peppercorn & cognac sauce, duck fat roast potatoes & charred asparagus
Greek style slow cooked lamb in tomato & orzo, served with a classic Greek Salad
Herb crusted local line-fish on top of a bed of zucchini noodles with a baby heirloom tomato and pesto sauce
Sous vide short rib ragu served on parpedelle pasta served with a rocket & parmesan salad
Dessert
Classic tiramisu
Pavlova nests with labneh, whipped cream, berries and figs
Mesh Om Ali (baked phyllo milk pie) served with honeycomb ice-cream
Classic baked NY style cheesecake
Vanilla panna cotta with macerated strawberries
| 2 Pax | 3 Pax | 4 Pax | 5 Pax | 6 Pax | 7 Pax | 8 Pax | ||
|---|---|---|---|---|---|---|---|---|
| Summer 2023 | $19,500 | $20,000 | $20,500 | $21,000 | $22,000 | $23,000 | $24,000 | |
| Winter 2023 to 2024 | $19,500 | $20,000 | $20,500 | $21,000 | $22,000 | $23,000 | $24,000 | |
| Summer 2024 | $19,500 | $20,000 | $20,500 | $21,000 | $22,000 | $23,000 | $24,000 | |
| Winter 2024 to 2025 | $19,500 | $20,000 | $20,500 | $21,000 | $22,000 | $23,000 | $24,000 | |
MINIMUM NIGHTS: 5, Inquire for less |
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No captain only rates |
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| N/A | ||||||||
| All Inclusive.Cruising Permit: Paid by BoatLicenses: Paid by Boat | ||||||||
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