SeaU
SeaU
Born and raised in New Jersey, Kelsey spent her childhood sailing all over the east coast of the US. After graduating college, she moved to The Bahamas for a marketing stint. It wasn’t long before she realized she wanted to turn her love of sailing into a career, and set off to South Africa to complete her Yachtmaster. Since then, Kelsey has been cruising her way around the world. Her yachting experience ranges from fun flotilla charters in the Mediterranean to enduring transatlantic crossings. Whether you’re looking for a relaxing, sunny vacation or an exciting ocean adventure, she is excited to welcome you aboard!
Originally from Montana, Mackenzie traded in her small town roots for an array of passport stamps from around the globe. She’s spent time working and learning in restaurants and bars in Australia, Vietnam, and France and held onto the cuisines from every place, from taking cooking classes in Thailand to making meals every evening with her study abroad family in Lyon.
Before working in the Mediterranean, Mackenzie was managing a high end beach club in Bali, where she dealt directly with guests and staff from around the world, providing exceptional service to guests. But when she was offered a position to combine her love of cooking with the challenge of living on the water in Croatia with new people, she jumped at the chance.
Since then, Mackenzie has shared her love of life on the water with guests in Croatia, Montenegro, the Bahamas, Florida as well as the USVIs and BVIs. She loves to connect with her guests and show them a truly unique holiday, and knows that with the help of her dynamite captain Kelsey, everyone will walk away with some amazing memories.
Having trained together in their early days as skipper and host in Croatia, as well as on the waters with guests, Kelsey and Mackenzie are a proven, excellent team and are thrilled to be able to provide you with the best possible vacation throughout the Virgin Islands!

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: | 4 |
Queen: | 4 |
Single Cabins: | 1 |
Showers: | 4 |
Wash Basins: | 4 |
Heads: | 4 |
Electric Heads: | 4 |
Pick Up Locations
Pref. Pick-up: | Crown Bay Marina, STT, USVI |
Other Pick-up: | Red Hook/YHG, STT - West End, |
Details
Refit: | - |
Helipad: | No |
Jacuzzi: | No |
A/C: | Full |
Engine Details
2 x 50 HP - 2 x 50 CV | |
Fuel Consumption: | 2 x 124 US G |
Cruising Speed: | - |
Max Speed: | - |
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: | 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: | No |
# 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: | - |
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: | 5 |
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: | No |
Swim Platform: | Yes |
Boarding Ladder (Loc/Type): | Aft |
Sailing Dinghy: | No |
Beach Games: | Yes |
Fishing Gear: | Yes |
Gear Type: | Gaff, belt, lures |
Rods: | 2 |
Breakfast
Lemon mascarpone blueberry pancakes drizzled with raspberry compote and
topped with fresh whipped cream and blueberries
Open faced smoked salmon lox bagels with cream cheese topped with
capers, fresh cucumber, and cracked black pepper
Greek yogurt parfaits topped with chopped walnuts, fresh berries and
honey
Middle Eastern Shakshuka topped with freshly sliced avocado and feta
cheese
Zucchini fritters topped with crispy bacon, smashed avocado, and poached
eggs and a dash of chipotle creme
Monte Cristo French Toast - cornflake crusted French toast covering
havarti cheese, swiss cheese, and ham and turkey slices
All breakfasts are served with fresh local fruit, coffee, tea and juice
Lunch
Served with ice water, beer, wine, sodas, or cocktails if it allows
Roasted chickpea, slivered almond, feta and apple salad tossed with
balsamic glaze and a homemade honey dijon dressing with homemade potato
chips
Maryland style crab cakes with a homemade remoulade sauce accompanied
with caesar salad with shaved parmesan, fresh baked garlic croutons and
hard-boiled eggs
Chicken Caprese melt along with spinach salad topped with blue cheese,
candied walnuts
Khao Soy- a northern Thai curry served with jasmine rice and a hummus
and pita platter
Slow-cooked BBQ pulled pork sliders served with tri-colored slaw and
homemade cauliflower mac & cheese
White crab, jalapeno, and pepper jack cheese quesadillas with a side
homemade salsa and tortilla chips
Grilled flank steak salad with candied walnuts, blue cheese, and avocado
in a red wine reduction vinaigrette served with a side of homemade
focaccia bread
Shrimp tacos on warm corn tortillas topped with avocado, mango, purple
cabbage, spicy mayo, and fresh pico de gallo along with Mexican corn
with parmesan cream sauce
Appetizers
Mixed Italian charcuterie board with salami, prosciutto, grapes, a
spread of bread and crackers, honey and jam, pears, apples, and olives
Tomato bruschetta and grilled halloumi on top of toasted french bread
brushed with olive oil
Goat cheese, acorn squash, crispy prosciutto with a balsamic glaze on
crackers and phyllo dough cups with brie cheese and raspberry jam
Hot crab dip with warm garlic bread
Mushroom bites stuffed with sauteed zucchini and pesto rossi, then
topped with crispy parmesan cheese
Baked French brie wheel wrapped in puff pastry topped with crushed
pistachios and fig jam
Fresh ahi tuna poke bowls with arugula rice base topped with seaweed
salad, shredded vegetables, and tossed in a honey sesame ginger dressing
Mains
White truffle parmesan risotto topped with butter garlic scallops,
crispy prosciutto and mandolin zucchini
Spicy maple baked salmon served over wild rice and parmesan broccoli
Pan-fried homemade gnocchi served in a mushroom gorgonzola sauce
Cajun-style Surf n Turf - cajun spiced grilled beef cooked to your
liking with jumbo shrimp seared lightly in a garlic cajun spicy sauce,
all served with quinoa and butternut squash puree
Barbeque pork ribs on a bed of purple cabbage coleslaw with a side of
homemade cornbread
Fresh mahi-mahi over coconut rice with mango salsa and curried mayo
Baked filo dough wrapped salmon served on a bed of spinach, pesto and
feta served with grilled asparagus
Seafood, chorizo, and chicken Spanish paella
Dessert
No-bake key lime cheesecake topped with white chocolate shavings
Kahlua cake with a homemade glaze and vanilla bean ice cream
Flourless chocolate cake sprinkled with a chocolate ganache and sea salt
Salty caramel chocolate tarts
Fresh made cinnamon sugar zeppole with assorted dipping sauces






2 Pax | 3 Pax | 4 Pax | 5 Pax | 6 Pax | 7 Pax | 8 Pax | ||
---|---|---|---|---|---|---|---|---|
Summer 2020 | $16,000 | $16,500 | $17,000 | $17,500 | $18,000 | $18,500 | $19,000 | |
Winter 2020 to 2021 | $16,000 | $16,500 | $17,000 | $17,500 | $18,000 | $18,500 | $19,000 | |
Summer 2021 | $16,000 | $16,500 | $17,000 | $17,500 | $18,000 | $18,500 | $19,000 | |
Winter 2021 to 2022 | $16,000 | $16,500 | $17,000 | $17,500 | $18,000 | $18,500 | $19,000 | |
● 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 $22,000 Must begin no sooner than Dec 27th. |
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MCA Compliant | ||||||||
All Inclusive.Cruising Permit: Paid by ClientLicenses: Paid by Client |
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No Yatch Insight Available.

