TORTUGA

TORTUGA

BUILT/REFITYEAR 2020
YACHTLENGTH 46.00 Ft
NUMBER OFCABINS 3
NUMBER OFGUESTS 6
TOTALCREW -
RATESFROM $15,000

Captain Jace Cosentino

Jace was born and raised in Chicago. He excelled at sports and schooling in his youth and became a staple on the Honor Roll and All State team for football. He chose Illinois State for college and majored in psychology, graduating in four years. When confronted with the choice of footing the bill for grad school or entering the working world, Jace got a job at a recruiting firm called Aerotek. Within a year and half he was promoted to business development manager. About two years later, something changed, Jace realized he wasn’t happy. He didn’t want his life to be about his car, his watch, his biggest sale, his next promotion. He didn’t want to wear a suit and tie everyday. He wanted to do something he loved and had a passion for. Jace put in his two week notice and tried to figure out what was next. Hawaii was his answer. He moved to the Big Island where he fell into a snorkel job, swimming with dolphins during the day and manta rays at night. Since then, he has lived in various locations including St. Croix, Alaska, Bonaire, and Maui, working on his diving and boating. Jace now has over 3300 dives and is a Master Scuba Diver Instructor. He also holds a 100-ton USCG license and is proficient on a variety of boats including sailing vessels. He has delivered multiple boats in the past few years, accumulating over 5000 nautical miles. Jace recently transitioned from running day trips to doing term charters for Charter Caribe, and is eager to share his passion for the ocean with you.

Chef/First Mate Mackenzie Araiza
Mackenzie grew up in a small hill country town in Texas (before you ask, yes everything is bigger there). She attended Texas State university where she got her BA in psychology. How did she end up here in the Virgin Islands? Well it all started with a crazy backpacking trip through Asia, and the rest is history. Mackenzie loves to tell stories, and even won a regional competition storytelling in 4th grade, so ask anytime! Her passions are traveling, the ocean, sailing, scuba diving, hiking, and making people laugh. Mackenzie is a Alliance certified 200hr Yoga Teacher, and a PADI divemaster. She has eight years of experience providing a high level of customer service, working as a bartender, chef, and server. Mackenzie looks forward to getting to know each and every person that climbs aboard the Tortuga!

Jace and Mackenzie met by chance on a small island called Koh Phi Phi in Thailand. Mackenzie was celebrating her college graduation from Texas State and Jace was preparing to sail from Thailand to the Maldives. They had an immediate connection and enjoyed each other’s company for a matter of days. When it came time for Jace to sail to the Maldives, they said their goodbyes. Eleven days later, when Jace sailed a broken down boat to the south coast of Sri Lanka, he disembarked the boat with no intention of returning, and phoned Mackenzie. Within two days, she flew from Bali, Indonesia, to Sri Lanka. From there, they traveled Asia for four months as inseparable adventure partners. Their love grew from there as they traveled through Central America, boating and diving every chance they had.
Since then, they have traveled and worked together on various boats in Asia, Central America, and the Caribbean. Through great service, informative briefings, and an exploratory spirit, they are beyond excited to share their love for the ocean, sailing, and the Virgin Islands with you!

Specifications

Type Catamaran
BuilderLagoon
Year Built2020
Size46.00 Ft
Beam26 Feet
Draft5 Feet
Guests6

Boat Details

Cabins: 3
Queen: 3
Single Cabins: 1
Showers: 3
Wash Basins: -
Heads: 3
Electric Heads: 3

Pick Up Locations

Pref. Pick-up: American Yacht Harbor
Other Pick-up: PR

Details

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

Engine Details

Twin Yanmar 57 HP Engine 13.5 kW Onan Cummins Genreator
Fuel Consumption: -
Cruising Speed: 6.5 its
Max Speed: 10 kts US Gall/Hr

Locations

Winter Area: Caribbean Virgin Islands
Summer Area: Caribbean Virgin Islands

Amenities

Salon Tv/VCR: No
Salon Stereo: Yes
Sat Tv: -
# of Videos: -
# DVDs/Movies: -
# CD's: -
Camcorder: -
Books: -
Board Games: Yes
Sun Awning: -
Deck Shower: Yes
Bimini: Yes
Water Maker: Rainman Wa
Special Diets: Yes
Kosher: Yes
BBQ: Yes
# Dine In: -
Minimum Age: water safe
Generator: 13.5 kW Onan Cummins
Inverter: Yes
Voltages: 12V/110V
Water Maker: Rainman Wa
Water Cap: 160 gal
Ice Maker: -
Sailing Instructions: no
Internet Access: Onboard WIFI
Gay Charters: Yes
Nude: Yes
Hairdryers: -
# Port Hatches: -
Guests Smokes: Yes, at back of boat please
Crew Smokes: No
Pets Aboard: No
Pet Type: -
Guest Pets: -
Children Ok: Yes
Hammock: -
Windscoops: -

Water Sports

Dinghy size: Highfield 12'
Dinghy hp: 15
Dinghy # pax: 8
Water Skis Adult: No
Water Skis Kids: Yes
Jet Skis: -
Wave Runners: -
Kneeboard: -
Windsurfer: -
Snorkel Gear: Yes
Tube: Yes
Scurfer: -
Wake Board: -
Kayaks 1 Pax: 2
Kayaks (2 Pax): -
Floating Mats: -
Swim Platform: -
Boarding Ladder (Loc/Type): yes
Sailing Dinghy: no
Beach Games: Yes
Fishing Gear: Yes
Gear Type: Casting and Trolling
Rods: 2

Scuba Diving Details

Crew License Resort Course Full Course
Instructor $150 $350
Divers 6 Tanks 8 BCs 6 Regulators - Dive Lights -
Air Compressor Not Onboard Wet Suits - Weight Sets 6 Dives/wk 6 Night Dives -
General Diving Info
Captain Jace is a dive instructor
Mackenzie is a dive master
Diving Costs information
3 guided dives per week included for certified divers - charters 6 nights or more. Certification must be completed before charter.

Extra Dives are $25 per person/per dive.

Mackenzie's Sample Menu

 

Breakfast

Parfait​: Greek Yogurt topped with fresh berries, granola, and drizzled with organic local honey. Served with a toasted bagel with your choice of cream cheese, butter, or jam

Veggie Scramble:​ A variety of fresh seasonal vegetables, scrambled with organic eggs. Served with a fresh baked croissant

Eggs Benedict:​ Two eggs poached to perfection a top of Canadian bacon or smoked salmon on a toasted English muffin smothered in a smooth hollandaise sauce

Grilled Breakfast Burrito​:​ Herb roasted potatoes, in organic scrambled eggs, and cheese wrapped in a tortilla and grilled to perfection

Smoked salmon bagel:​ ​Toasted bagel topped with Decedent Smoked Salmon, cream cheese, capers Fresh oatmeal:​ ​Oatmeal served with choice of seasonal fresh fruits, or dry fruits, nuts, topped with

chia seeds
Quiche:​ Delicious quiche with fresh seasonal vegetables, and mixed cheese

Pancakes:​ Short stack of fluffy pancakes served with your choice of filling, blueberry, banana, chocolate chips, or peanut butter, drizzled with maple syrup

Avocado Toast:​ ​Smashed avocado with fresh lime on toasted bread

 

LUNCH

Beef Taco Crunch Wrap:​ ​Fresh seasoned ground beef, sautéed peppers & onions, shredded lettuce, diced tomato, melted Monterey jack cheese & tostada wrapped and grilled in a flour tortilla, served with sour cream, and salsa

Chicken Caprese Pasta Salad:​ ​Fresh basil, Ripe tomatoes, Shredded mozzarella cheese, tossed with fresh made pesto, pasta, and herb baked chicken breast chunked. served chilled

Buddah Bowl:​ Tri-colored quinoa bowl topped avocado, sweet potato, chili roasted chickpeas, hard boiled egg, and fresh vegetables finished with a creamy lemon, maple sesame dressing

Chicken Caesar Salad:​ Crunchy romaine lettuce mixed with homemade croutons, garlic Caesar dressing, adorned with parmesan, and black pepper crusted chicken breast, served with fresh baked garlic bread

Fish tacos:​ Blackened Fresh Local Mahi-mahi, cilantro lime coleslaw, topped with a rustic pineapple salsa

Crab cakes:​ Made with homemade bread crumbs, these deliciously fresh crab cakes are topped with a spicy mayo sauce and perfectly paired with garlic, and rosemary roasted potato wedges

Pulled pork sliders:​ BBQ pulled pork on a Caramelized Hawaiian roll, with a tangy coleslaw and seasoned sweet potato fries. Served with a side of tangy ginger ketchup

 

CANAPES

Bruschetta:​ Crunchy locally baked bread, plum tomatoes, mango, goat cheese & balsamic glaze

Shrimp ceviche:​ Fresh raw shrimp cured in citrus juice with cilantro, chili, avocado, cucumber and hand picked Tortuga grown tomatoes

Charcuterie board:​ Savory array of cured meats, tangy pickles, sweet jams, soft and hard cheese, fresh fruit, and assorted crackers

Baked brie:​ Soft brie baked in flaky phyllo dough, topped in a spicy pepper jam, served with fruits and crackers

Prosciutto wrapped jalapeño poppers:​ Fresh jalapenos stuffed and with a blend of cheeses and seasoning, baked to perfection

Crab artichoke bites:​ Three cheese filling with seasoned soft shell crab, baked in a perfect bite sized portion

Buffalo chicken dip:​ Creamy, tangy mixture of organic shredded chicken breast, locally made buffalo sauce and Neufchatel cheese. Served with french bread baguette slices and celery ribs. Captain Jace’s favorite snack

Baba ganoush:​ A Middle Eastern classic! Irresistibly smooth graffiti eggplant, blended with tahini, lemon, garlic, and topped with Tortuga grown basil. Served with toasted pita points and locally grown vegetables

 

MAIN COURSE

Garlic butter pork chops:​ Juicy garlic butter pork chops with golden edges, pan seared creating a beautiful browned crust. Served with mashed cauliflower, herbs, and roasted asparagus spears

Pumpkin curry:​ Roasted pumpkin drizzled with olive oil and sea salt, slow cooked in a delicious coconut curry. Topped with dry cashews and fresh coriander leaves. Served over jasmine rice

Grandma’s tortellini:​ A ​rich combination of Emmentaler, Ricotta and Grana Padano PDO cheese covered in a ​pesto cream sauce simmered with bacon. Served with a side salad

Jerk Chicken:​ Caribbean marinated chicken breasts grilled to perfection plated with coconut rice and topped with a mango sauce

Filet:​ ​Certified USDA prime beef, dry aged and cooked to your preference. Basted in garlic butter, served with roasted red potatoes and sauteed brussel sprouts topped with a balsamic reduction

Poke Bowl:​ ​fresh Ahi Tuna marinated in soy sauce, eel sauce, and wasabi. Mixed with local pineapple, avocado, Tortuga grown green onions, and cucumber. Topped with a creamy sriracha aioli and asian toasted sesame oil.

 

DESSERT

Caramel Flan:​ caramel flan topped with fresh fruits and garnished with mint leaves.
Cheesecake:​ Smooth and creamy with a graham-walnut crust. Topped with finely chopped pistachios

Brownie Alamode:​ Delicious warm chocolate brownie over vanilla bean ice cream with a chocolate drizzle

Roasted Peaches:​ Fresh caribbean peaches roasted in a vanilla brown sugar glaze, served with vanilla bean ice cream

Key Lime Pie:​ sweet and tangy with graham cracker crust and whipped cream topping Banana bread:​ warm and soft baked with chopped walnuts and brown sugar

Cream Cheese Cookie Cups:​ homemade peanut butter cookies filled with gourmet cream cheese and topped with a hersey kiss

2 Pax 3 Pax 4 Pax 5 Pax 6 Pax
Winter 2020 to 2021 $17,000 $17,750 $18,500 $19,250 $20,000
Summer 2021 $17,000 $17,750 $18,500 $19,250 $20,000
Winter 2021 to 2022 $17,000 $17,750 $18,500 $19,250 $20,000
Winter 2021 to 2022 $17,000 $17,750 $18,500 $19,250 $20,000
Cruising Permits, Fees, and Taxes to be paid by the Charterer upon entry to Cruising Grounds or Ports for all locations.
Please inquire about rates and customary fees.


*6 Night Minimum* Inquire for short charters.

HOLIDAYS:
2021
Christmas Flat Rate $23,000 St Thomas pick up and drop off. 7 night minimum. Charter must end on or before 12/26/2019
New Years Flat Rate $25,000 St Thomas pick up. 7 night minimum. Charter must start no earlier than 12/27/2019


HALF-BOARD RATES:
(7/4/3 BREAKFAST/LUNCH/DINNER): $150 off / person

***3 lunches and 4 dinners ashore at client expense*** 

***Does not combine with child discounts***



CHILD DISCOUNT:
$250 off for each child age 15 and under. 
***Does not combine with half board options***

***Age is based on the charter date NOT the date of booking***

***Max discount - 4 children***



LESS THAN 6 NIGHT CHARTERS DIVIDE BY 6 RULE:
(Rate / 6 X #Nights)

***(Rate divided by 6N X number of nights*** For 6 nights divide rate by 7 X 6N.



SLEEP ABOARD:
$1,000 Sleep aboard the night before the charter departs
Guests arrive to the yacht at 5pm. Snacks and welcome drink served, this is not an open bar. Dinner is ashore on clients expense. Continental breakfast provided next morning. Vessel departs at noon.
Rate $15,000 plus all expenses
Includes: Captain, Linens/Towels, Dishes, Flatware, Cooking Utensils/Cookware, Toys

Not Included: Fuel, Water, Customs/Immigrations, Food/Liquor/Ice/Trash Disposal, Mooring/Dock Fees, *Diving, Gratuity

*Diving can be arranged
Provisioning can be arranged
MCA Compliant
All Inclusive.Cruising Permit: Paid by ClientLicenses: Paid by Client

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


Available:
Hold/Option:
Booked:
Unavailable:

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No Yatch Insight Available.