SUR L’EAU

SUR L’EAU

BUILT/REFITYEAR 2019
YACHTLENGTH 75.00 Ft
NUMBER OFCABINS 4
NUMBER OFGUESTS 8
TOTALCREW 4
RATESFROM $44,000

Captain Rick Burrage
Master 3000
Rick was born and schooled in the UK. He graduated with a business degree at university in Edinburgh. After university, he sailed in the Solent, taking a variety of courses and in 2004, Rick was offered a position as a deckhand on a yacht in the Caribbean. They then went on to the Galapagos and many islands in the Pacific. Since then and after many miles at sea, sailing to a wide variety of destinations, he has risen through the ranks to become a captain. During his time at sea, Rick met his wife Alexandra. They have sailed together on several boats and married in Costa Rica on the beach. Whenever he has some spare time Rick actively seeks out new challenges on and off the water.
Rick, Alexandra and the crew will go out of their way to make each charter on board Sur L’eau a fantastic experience and a memory guests will treasure forever.

Chef Katherine Urpani
Katherine was born in Malta and moved to Montana, USA at the age of 5. At the age of 8 she moved to Switzerland with her family where she was educated in French Lycee, with English as a second language.
Her first job after hotel school was in the USVI where she discovered and began a lifelong love of sailing.
Her interest in quality food and its preparation blossomed while living in Italy for a year.


Stewardess: Alexandra Burrage
Yachtmaster Offshore, AEC, Divemaster, Yoga teacher
Alexandra was born and raised in South Africa. After her schooling she graduated with a diploma in interior design. She started sailing at the age of five and competed in her first race by the age of eight and fell in love with sailing.
With 19 years of yachting experience, Alexandra has visited many different destinations including Americas, Africa, Asia, Mediterranean and the Caribbean. She’s passionate about her career and striving to always give the highest level. She is very creative, organized and attentive to guests and crew. Alexandra has a genuine love of life, adventure, travel and people. In her free time, you’ll find her in the water, taking photographs, hiking a mountain or exploring local cultures.

NICO JANSE VAN RENSBURG - Deck/Eng
Born and raised in the southern tip of Africa, I spent many a holiday on safari with my family where my love for the outdoors has grown deeper with every trip. But even in these early days the attraction of water was strong, and I ended up pursuing that as an open water swimmer. After school the oceans started calling and I soon realised where my true passion lay. I started my journey of yacht training and diving courses. I worked for a time on The Sustainable Seas Trust vessel, Boaz. This enabled me to accumulate not only invaluable experience but also notch up some sea miles. Following this an opportunity opened up for me working for a fleet of large charter catamarans in the fascinating country of Turkey. Today, learning not only yachtsmanship but the skills required in the hospitality industry.

I am a now a qualified RYA Offshore skipper and also an enthusiastic PADI Dive Master. Enjoying every moment above and below the waves and I can’t wait to share the wonders of the Caribbean and the reefs with our guests.










Specifications

Type Catamaran
BuilderPRIVILEGE ALLIAURA MARINE GROUP
Year Built2008
Size75.00 Ft
Beam36 Feet
Draft8 Feet
Guests8

Boat Details

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

Pick Up Locations

Pref. Pick-up: Virgin Islands
Other Pick-up: Grenadines

Details

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

Engine Details

-
Fuel Consumption: 5
Cruising Speed: 8 KNOTS
Max Speed: 12 KNOTS US Gall/Hr

Locations

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

Amenities

Salon Tv/VCR: Yes
Salon Stereo: Yes
Sat Tv: -
# of Videos: -
# DVDs/Movies: -
# CD's: YES
Camcorder: Yes
Books: Yes
Board Games: Yes
Sun Awning: Yes
Deck Shower: Yes
Bimini: Yes
Water Maker: YES
Special Diets: Inq
Kosher: No
BBQ: Yes
# Dine In: 8 g
Minimum Age: -
Generator: 29 kw
Inverter: 5 KW & 2.5 KW
Voltages: 110V & 220V
Water Maker: YES
Water Cap: 344 GALLONS
Ice Maker: Yes
Sailing Instructions: no
Internet Access: -
Gay Charters: Inq
Nude: Inq
Hairdryers: Yes
# Port Hatches: -
Guests Smokes: Aft Deck
Crew Smokes: No
Pets Aboard: No
Pet Type: -
Guest Pets: -
Children Ok: Yes
Hammock: Yes
Windscoops: -

Water Sports

Dinghy size: 15 ft
Dinghy hp: 70
Dinghy # pax: -
Water Skis Adult: 1
Water Skis Kids: 1
Jet Skis: No
Wave Runners: No
Kneeboard: 1
Windsurfer: No
Snorkel Gear: Yes
Tube: Yes
Scurfer: No
Wake Board: 1
Kayaks 1 Pax: No
Kayaks (2 Pax): 2
Floating Mats: 1
Swim Platform: AFT DECK
Boarding Ladder (Loc/Type): port & stbd ladder
Sailing Dinghy: no
Beach Games: -
Fishing Gear: Yes
Gear Type: -
Rods: 4

BREAKFAST

SELECTION OF MUFFINS & FRESH PASTRIES, FRESH FRUIT PLATTER, YOGHURT & HOMEMADE ROASTED GRANOLA, CHEESE PLATTER, FRESH JUICE

DAILY HOT CHOICES

FRENCH TOAST MASCARPONE WITH FRESH BERRIES

ONION RICOTTA & SAGE OMELETTE

BAKED EGG “PORTHOLES” WITH BACON, ROASTED TOMATO & SPINACH

DANISH PANCAKES

PANCAKES WITH TROPICAL FRUIT & COCONUT

BANANA PANCAKES WITH VANILLA YOGHURT & FRESH BERRIES

SMOKED SALMON FRITTATA

EGGS BENEDICT WITH SMOKED SALMON & ZESTY HOLLANDAISE

EGGS BENEDICT WITH SAUTÉED MUSHROOMS AND CRISPY BACON

SPINACH & PANCETTA BREAKFAST QUICHE

ROASTED TOMATO, BACON & ASPARAGUS EGG MUFFINS

WILD MUSHROOM, THYME & GOATS CHEESE FRITTATA

VEGGIE OMELETTE

Optional Extras Made To Order:

FRIED OR SCRAMBLED EGGS, BACON, SAUSAGE, PANCETTA ROSTI, WILTED SPINACH, TOMATO, MUSHROOMS

SMOOTHIES ON REQUEST

____________________________________________________________________________________________

LUNCH

Dessert & Fresh Bread Served Daily

SHRIMP & ZUCCHINI RISOTTO: WITH A FRESH HERBED TOMATO SALAD & FOCACCIA BREAD

THAI BEEF SALAD: WITH A LIME, GINGER & CILANTRO DRESSING

ROASTED TOMATO & BASIL SOUP: WITH HERB PARMESAN FRESHLY BAKED BREAD

TOMATO & FRESH BASIL BRUSCHETTA

SUMMER CHICKEN SALAD: WATERCRESS, BABY SPINACH, SPROUTS, RED ONION & MANGE TOUT TOPPED WITH CITRUS

GRILLED CHICKEN DRIZZLED WITH A WHITE BALSAMIC & MANGO DRESSING

PORK TENDERLOIN & PEACH KEBABS: WITH ROASTED PEARS, ROQUEFORT CHEESE, TOASTED WALNUTS ON ARUGULA WITH OLIVE & THYME CIABATTA

RED SNAPPER WITH ROASTED RED PEPPER & PINE-NUT SALSA: SERVED WITH WHITE TRUFFLE MASH & ORANGE HAZELNUT SNOW PEAS

PARMESAN CHICKEN FILLET: SERVED WITH CHICKPEA SALAD & COCONUT DRESSING

LOBSTER & ORZO SALAD: DELICATELY DRESSED WITH A FRESH DILL & CITRUS VINAIGRETTE

GRILLED MAHI-MAHI WITH MUSHROOM & THYME RISOTTO: FINISHED WITH CILANTRO LIME AOLI

 

__________________________________________________________________________________________

DINNER

SEARED SCALLOPS & HERBED BUTTER SAUCE SERVED WITH PARSNIP PUREE

FILLET MIGNON WITH A PORT WINE SAUCE, CILANTRO & LIME SWEET POTATO, ROASTED ASPARAGUS & BALSAMIC RED PEPPERS

WHITE CHOCOLATE CHEESE CAKE WITH FRESH BERRIES

***

BEEF CARPACCIO

LOBSTER THERMIDOR, WITH HERBED POTATO CROUTONS & GREEN GARDEN SALAD

COFFEE CRÈME BRULEE

***

MOZZARELLA, AVOCADO, TOMATO AND BASIL SALAD

VEAL SALTIMBOCCA ALLA ROMANA, WITH PROSCIUTTO HAM & SAGE COOKED IN A MARSALA SAUCE, WITH TAGLIATELLE ALFREDO & STEAMED GREEN VEGETABLES

MERLOT POACHED PEARS SERVED WITH WARM DARK CHOCOLATE SAUCE & TOASTED ALMONDS AND SERVED WITH SALTED CARAMEL ICE CREAM

***

CHANTERELLE MUSHROOM SALAD OVER ARUGULA WITH PARMESAN CHEESE SHAVINGS & SERVED WITH A CHAMPAGNE DRESSING.

CHOCOLATE MOLTEN CAKE WITH VANILLA BEAN GELATO

***

CARAMELIZED PEAR TARTE TATIN SERVED WITH VANILLA FRESH CREAM, THYME & LEMON INFUSED EXOTIC MUSHROOM RISOTTO

SEARED VENISON FILLET WITH A BLUEBERRY JUS SERVED WITH GARLIC & THYME BAKED POTATO ROSES & CARROT PUREE

MANGO & BLACK PEPPER PANNA COTTA TOPPED WITH MANGO GRANITA

***

CROSTINI OF SMOKED SALMON BUTTER & POACHED LEEKS TOPPED WITH CRISPY POPPED CAPERS

RED PRAWN CURRY WITH COCONUT & CILANTRO JASMINE RICE

PAVLOVA WITH GRANADILLA & CHANTILLY CREAM

***

WATERCRESS SOUP

SLOW ROASTED LAMB SHANK WITH WASABI MASH & BALSAMIC ASPARAGUS

BAKLAVA CHEESECAKE & LEMON GLAZE

***

TUNA TARTARE

THAI BUTTERNUT & PRAWN SOUP, VEGETABLE SUMMER ROLLS WITH ALMOND BUTTER DIPPING SAUCE

VANILLA POACHED FIGS WITH CHERRY & PISTACHIO PARFAITS

***

MELON & PROSCIUTTO SALAD

CAPRESE STUFFED CHICKEN WITH ROASTED ROSEMARY BABY VEGETABLES

CAPPUCCINO LINDT CHOCOLATE MOUSSE WITH A WHITE CHOCOLATE COFFEE BEAN

CRUMBLE

***

CHILLED AVOCADO & ZESTY CUCUMBER SOUP

CREAMY LOBSTER & SUNDRIED TOMATO PAPPARDELLE

CHOCOLATE MOLTEN CAKE WITH FRESH RASPBERRY’S &

VANILLA BEAN GELATO

Bon Appetit

 

 

2 Pax 3 Pax 4 Pax 5 Pax 6 Pax 7 Pax 8 Pax
Winter 2020 to 2021 $44,000 $45,000 $46,000 $47,000 $48,000 $49,000 $50,000
Summer 2021 $44,000 $45,000 $46,000 $47,000 $48,000 $49,000 $50,000
CHRISTMAS & NEW YEAR 2019/20:> 1-8 pax @ $57,500 - 7 night minimum. No specials apply.
Christmas charters must end no later than the 26th December. New Years week charters cannot begin earlier than 27th December.

MCA Compliant
All Inclusive.Cruising Permit: Paid by BoatLicenses: Paid by Boat

(15 December -30 April)
Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards
(1 May - 14 December)
Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards


Available:
Hold/Option:
Booked:
Unavailable:

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No Yatch Insight Available.