THE ANNEX

THE ANNEX

BUILT/REFITYEAR 2016
YACHTLENGTH 58.00 Ft
NUMBER OFCABINS 5
NUMBER OFGUESTS 10
TOTALCREW 3
RATESFROM $30,500

***SKiPPER Capt. Ryan Duncan
Ryan grew up on a farm just outside of Richards Bay, just north of Durban, South Africa. Starting from a young age he was very involved with the maintenance of the tractors and other machinery on the farm, which pushed him to attend an intense trade school to become a Diesel Mechanic. After his schooling Ryan worked as a diesel mechanic for 5 years in South Africa wondering what was next for him? Growing up with family weekends and holidays spent on the waters of Richards Bay, ranging from water-skiing, tubing, diving, as well as traveling throughout Africa only further fed the flame for traveling outside of Africa and what will be next? Ryan found himself in a small island in the BVI as Dive Instructor for 3 years, working with Sunchaser Scuba on Virgin Gorda. Teaching people how to dive and sharing his passion for the underwater world to fellow guest and peers, he knew this is what he truly loved. Developing skill sets such as boat handling, teaching, and the ways of the water Ryan was finally able to pursue his long lost dream to venture into the Mega Yacht industry. The last 2 years Ryan quickly worked his way up to Mate/Engineer on a 35M motor yacht and working on several charter boats ranging from 35-45 meters, while obtaining his 200 ton captains license. Ryan’s love for the islands and the people, is what brought him back to the BVI. Ryan is looking forward sharing with the guest his little rock, and a place he once again can call home. Welcome onboard The Annex!

***THE CHEF
Chef Roma Stopforth is from South Africa. She has over 30 years experience in the Restaurant and Hospitality industry. She has both worked in and owned her own restaurants. She is very experienced in all types of cuisine. She is happy and able to cater for most dietary needs.

For the last 8 years, Roma has called the Caribbean home. This is reflected in her dishes using local products and flavors to create unique, wonderful fusion dishes. Her meal never fail to impress.

Roma has an outgoing personality and loves to entertain her guests and spoil them with fine food. She also has a vast knowledge of the BVI and loves to share it!

Qualifications: 30 years at the University of life cooking school. STCW 2010. PADI Dive Master. Emergency First Responder.
Languages: English, Afrikaans

***THE STEWARDESS Carly Benjamin
Carly grew up in Florida and spent her childhood holidays between the Florida Keys and the British Virgin Islands in the Caribbean. Spending so much time on wonderful clear blue waters, it was only natural to find a way to continue to make a career out of it. Knowing that hospitality was her passion and a people person by nature, Carly started of working in the hotel industry and moved from Tampa, Fl down to Fort Lauderdale, FL working in events/concierge. 10 years ago, she decided to leave the hotel company and venture into the Mega Yacht world. Carly worked her way up to Chief Stewardess/Purser in the last 10 years on heavy charter boats ranging from 45-55 meters. Although she has traveled to many places through yachting, one of her all-time favorites is back down in the BVI’s. Carly has spent the majority of her adult life working in and or visiting the BVI. When Carly is not working, she enjoys activities such as surfing, hiking, and anything that has to do with the ocean. Carly is looking forward to this next adventure aboard The Annex, and excited to share with the guest her favorite gems of the island, and to exceed your expectations while onboard. Come sail away with us!









Specifications

Type Catamaran
BuilderLeopard
Year Built2013
Size58.00 Ft
Beam28 Feet
Draft6 Feet
Guests10

Boat Details

Cabins: 5
Queen: 4
Single Cabins: 1
Showers: 5
Wash Basins: 5
Heads: -
Electric Heads: 5

Pick Up Locations

Pref. Pick-up: Red Hook, STT
Other Pick-up: Inquire for BVI or SXM

Details

Refit: 2016
Helipad: No
Jacuzzi: No
A/C: Full

Engine Details

2x110hp diesels New 20Kw generator
Fuel Consumption: -
Cruising Speed: -
Max Speed: -

Locations

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

Amenities

Salon Tv/VCR: Yes
Salon Stereo: Yes
Sat Tv: -
# of Videos: -
# DVDs/Movies: 50+
# CD's: Bluetooth
Camcorder: No
Books: -
Board Games: Yes
Sun Awning: Yes
Deck Shower: Yes
Bimini: Yes
Water Maker: -
Special Diets: Yes
Kosher: No
BBQ: Yes
# Dine In: 10
Minimum Age: None
Generator: Two
Inverter: Yes
Voltages: 110v & 220v
Water Maker: -
Water Cap: -
Ice Maker: Yes
Sailing Instructions: Non
Internet Access: Onboard WIFI
Gay Charters: Yes
Nude: Yes
Hairdryers: Yes
# Port Hatches: 18
Guests Smokes: Aft deck only
Crew Smokes: No
Pets Aboard: No
Pet Type: -
Guest Pets: No
Children Ok: Yes
Hammock: No
Windscoops: No

Water Sports

Dinghy size: 16' Center Console
Dinghy hp: 70HP
Dinghy # pax: 6
Water Skis Adult: Yes
Water Skis Kids: Yes
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): No
Floating Mats: 6
Swim Platform: Electric platform
Boarding Ladder (Loc/Type): Ladder off scoop steps
Sailing Dinghy: Non
Beach Games: Yes
Fishing Gear: Yes
Gear Type: Trolling
Rods: 2

A sampler from Roma's galley aboard THE ANNEX

BREAKFAST
Pancakes - with a topping of your choice- Fresh berries and white chocolate sauce; banana and toffee; cinnamon and fresh lemon juice or real maple syrup

Waffles à la Mode - waffles with homemade ice cream and strawberries drizzled with syrup

Sweet or Savoury French Toast - your choice of cinnamon and maple syrup or thyme infused mushroom, grilled with cheese

Homemade Croissant- turkey, bacon or smoked salmon with cheese, on a bed of rocket and avocado

Omelette- 2/3 eggs with balsamic caramelized onions, basil, and melted brie

Classic Bacon and Eggs- eggs to the style of your choice with crispy bacon, grilled tomato and rosemary infused hash browns

Eggs Benedict - poached egg on a bed of fresh spinach, grilled brown mushroom topped with a silky hollandaise sauce

LUNCH

Lunches tend to be on the lighter side and are served with you favorite afternoon cocktails or refreshments

Chilled melon wrapped in prosciutto ham with ginger and fresh figs

Tricolore Salad- Italian buffalo mozzarella with ripe vine tomatoes, avocado and basil-pine nut pesto

French Onion and Gruyere Tart- with green herb salad and dijon mustard dressing

Baked Goat Cheese Salad - baked goat cheese on a mixed bed of greens with walnuts and a light herb and lemon dressing

Mango and Spicy Beef Salad Spaghetti with Clams, Chili, Garlic, and Lemon

Smoked Chicken Ciabatta - with zesty paprika mayonnaise, avocado, rocket and wasabi

STARTERS
Light bites and beverages for your to enjoy as the sun sets over the water

Beef Carpaccio- thinly sliced topped with rocket and parmesan shavings drizzled with a light herb and mustard dressing

Baked Camembert - half a French camembert round, stuffed with garlic and rosemary with a sweet cranberry sauce. served with melba toast

Beef Satay - with coconut and chili coriander peanut sauce

Grilled Asparagus- warm, fresh asparagus served with a smooth hollandaise sauce and parmesan shavings

Oven-baked Creamy Garlic Mushrooms -topped with cheese. served with French bread

Seared Scallops - with pea puree and shallot vinaigrette

Wild Mushroom and Thyme Tart - with garlic blanched green beans and truffle oil

DINNER

Dinner is served with your favorite cocktails or we are happy to pair the perfect bottle of wine with your meal

Cannelloni - oven baked spinach and ricotta stuffed cannelloni tubes covered in a garlic, tomato and basil sauce, topped with a classic béchamel and parmesan.

Beef Fillet Medallions with Red Wine Reduction - served with dauphine potatoes and legumes

Grilled Mackerel - with bay leaf and lemon sauce served with roasted red peppers and a bean, ricotta and mint salad

Oven Baked Chicken Breast - stuffed with spinach and ricotta, wrapped in bacon, served on a bed of rice or potato mash

Mixed Vegetable Pasta - your choice of pasta with mixed garlic and herb roasted vegetables, topped with warm sundried tomato chѐvre

Rack of Lamb - served with roasted garlic tomatoes, sautéed white wine mushrooms and baby spinach

Risotto Stuffed Tomatoes - juicy tomatoes stuffed. with creamy risotto topped with feta, crumbed and grilled. Served with a balsamic and thyme glaze

DESSERT

White Chocolate Cheesecake with Strawberry Coulis and Milk Chocolate Shavings

Profiteroles with Chocolate Sauce 

Mini Pineapple Pavlova 

Champagne Fizz

Toffee Banana with Cinnamon Ice cream 

Traditional Tiramisu

Chilli Chocolate Mousse Trio

2 Pax 3 Pax 4 Pax 5 Pax 6 Pax 7 Pax 8 Pax 9 Pax 10 Pax
Winter 2021 to 2022 $30,500 $30,500 $30,500 $30,500 $30,500 $31,000 $31,500 $33,000 $33,000
Summer 2021 $30,500 $30,500 $30,500 $30,500 $30,500 $31,000 $31,500 $33,000 $33,000
Summer 2022 $30,500 $30,500 $30,500 $30,500 $30,500 $31,000 $31,500 $33,000 $33,000
Winter 2022 to 2023 $30,500 $30,500 $30,500 $30,500 $30,500 $31,000 $31,500 $33,000 $33,000
GENERAL NOTES:
MINIMUM NIGHTS: 4

OPTIONAL LARGER TENDER: 22ft tender with 230HP outboard at $3000 per week (rated for up to 20 guests!)

Christmas/New Years weeks:
Christmas week must end by 28 December
New Years week can begin no earlier than 27 December
6 guests for 7 nights aboard: US$39,650
8 guests for 7 nights aboard: US$40,950
9 or 10 guests for 7 nights aboard: US$42,900

_________
Half Board:
$150 discount per person, 7 breakfasts, 4 lunches, 3 dinners included, other meals taken ashore at guests expense.
______________
VI Local Sampler:
$75 discount per person, 7 breakfasts, 5 lunches, 5 dinners included, other meals taken ashore at guests expense.


Charters outside the Virgins:
Regardless of whether or not a vessel may or may not include taxes in the vessel's listed charter fees for Virgin Islands charters, in general, no fees, port dues, nor taxes are included in the charter fee for any charter outside the Virgin Islands unless otherwise agreed.
MCA Compliant
All Inclusive.Cruising Permit: Paid by BoatLicenses: Paid by Boat

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


Available:
Hold/Option:
Booked:
Unavailable:

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