SUR L’EAU
SUR L’EAU
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 |
|---|---|
| Builder | PRIVILEGE ALLIAURA MARINE GROUP |
| Year Built | 2008 |
| Size | 75.00 Ft |
| Beam | 36 Feet |
| Draft | 8 Feet |
| Guests | 8 |
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 | ||||||||
| Jan 2021 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | 31 | ||
| Feb 2021 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | |||||
| Mar 2021 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | 31 | ||
| Apr 2021 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | |||
| May 2021 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | 31 | ||
| Jun 2021 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | |||
| Jul 2021 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | 31 | ||
| Aug 2021 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | 31 | ||
| Sep 2021 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | |||
| Oct 2021 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | 31 | ||
| Nov 2021 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | |||
| Dec 2021 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | 31 | ||
No Yatch Insight Available.
