VALENTINE

VALENTINE

BUILT/REFITYEAR 2021
YACHTLENGTH 60.00 Ft
NUMBER OFCABINS 4
NUMBER OFGUESTS 8
TOTALCREW 3
RATESFROM $41,000

CAPTAIN
Hanns Schneider

Captain Hanns is an excellent sailor with 25 years of experience as yachting captain on luxury yachts. He´s experienced on Mediterranean and Caribbean waters with an in depth knowledge of the coasts of the South of France, Balearic Islands, Sardinia, ... and the Caribbean Islands.
Hanns has been sailing from a young age and started his sailing career immediately after getting his Yachtmaster off shore license. In addition to his yachting license he obtained several additional licenses such as, marine engineering and advanced First Aid to develop his knowledge and skills. He is also an Advanced Diver with Nitrox experience which can provide appropriate guidance during the sail.
Hanns knows how to keep a boat in perfect condition. His great experience with navigation and race crew management makes sure you'll get safely to the most beautiful places on the Mediterranean sea. Hanns has few North and South Atlantic crossings on his list of achievements. As great experienced sailor Hanns knows the nicest places in the South of France, Sardinia, Ibiza, ... And he won't hesitate to show you the most extraordinary spots along the Caribbean Islands. Hanns will guide you through an unforgettable experience!
As master on the boat, Hanns works with a team of very professional and knowledgeable crew who are experienced and skilled. He carefully selects the most sophisticated cook and/or hostess to complete his crew. Hanns knows how to entertain his clients properly. He's cheerful, honest and makes sure they'll have an unforgettable, relaxing vacation from the start of the cruise to back ashore.

COOK/STEWARDESS
Annette Fiedler

Annettee has been working on yachts for over 4 years combining her passion for food and hospitality with her love for Sailing. She started sailing in her teens in the Baltic and Italy, teaching Optimists in her free time. After initially starting her sea career Annette spent over 7 years of gaining valuable hospitality and managerial experience in London. Afterwards she returned to sea to complete her Yachtmaster licence. Since then Annette is focussing on cooking and providing happiness on a plate, sailing from the South of France to Croatia and back as well as a private residence in France and The US. Annette has absolved various advanced cooking certificates and her mission in cooking is to deliver healthy, flavourful and beautifully decorated dishes that will leave the guests satisfied and with a smile on their faces. Her passion to serve others, eye for detail, flair for beautiful cuisine, combined with a relaxing attitude makes a wonderful combination for guests whilst on board of the Valentine yacht.

DECKHAND
Amelia Mitchell

Amelia is a conscientious, diligent and outgoing individual with a positive attitude. Having spent her summers down in Devon since a young age, she has gained years of hands on experience with Ribs and Boston Whalers, as well as a wide range of watersports. In addition to motoring experience, she has been fortunate enough to crew on a Beanteau Oceanis 43. Alongside this, herexperience within property and sales has elevated my interpersonal skills, taught her to thrive under pressure and to execute tasks to the highest standard.



Specifications

Type Catamaran
BuilderSunreef Yachts
Year Built2021
Size60.00 Ft
Beam10.20 Metres
Draft5.53 Metres
Guests8

Boat Details

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

Pick Up Locations

Pref. Pick-up: -
Other Pick-up: -

Details

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

Engine Details

2 x 150 HP Volvo
Fuel Consumption: -
Cruising Speed: 8
Max Speed: 10 US Gall/Hr

Locations

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

Amenities

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

Water Sports

Dinghy size: 5.6m - 9 pax
Dinghy hp: 90 hp
Dinghy # pax: -
Water Skis Adult: -
Water Skis Kids: -
Jet Skis: No
Wave Runners: No
Kneeboard: -
Windsurfer: No
Snorkel Gear: Yes
Tube: Yes
Scurfer: No
Wake Board: Yes
Kayaks 1 Pax: No
Kayaks (2 Pax): No
Floating Mats: Yes
Swim Platform: -
Boarding Ladder (Loc/Type): -
Sailing Dinghy: no
Beach Games: -
Fishing Gear: Yes
Gear Type: -
Rods: -

SAMPLE MENU VALENTINE - Chef Annette Fiedler

BREAKFAST & LUNCH

DAY 1

Ceviche, guacamole, Tacos, fried plantain, bean corn rice salad

Chicken burrito with spicy mayo and red/ yellow peppers

DAY 2

Pancakes vanilla cut fruit

Smoked salmon caviar blinds

Spaghetti Vongole

Fruit salad

DAY 3

Rye bread with poached egg and salmon, ago mash

Salmon beetroot tower on corn fritters

Charred salmon on quinoa, spinach salad, avocado, mange- tous, with sweet potato fritters

DAY 4

Eggs all ways

Caprese w Burrata

Chicken breast filled with artichokes spinach ricotta, courgette spaghetti

DAY 5

French toast Asparagus wrapped in pancetta, quail eggs, pesto

Prawns grilled with garlic, black linguini, fresh tomato parsley salsa

DAY 6

Chia seed pudding with banana

Jamon Serrano with Guadeloupe melon

Chicken Cesar salad, crusty bread

Carrot cake

DAY 7

Granola

Cheese souffle on rucola

Saltimbocca alla Romana, garlicky beans, polenta

Chocolate brownie

DINNER

DAY 1

Octopus with sherry on broad bean puree, olive caper and charred onion granola on top

Pean seared Sea bass with saffron sauce, apsparagus with capers and dill and red potatoes

Lemon tarte

DAY 2

Gazpacho with crostini, onion, tomato, green pepper on side

Tahini chicken with couscous, lemon pomegranate thahini sauce

Coffee walnut tarts and mascarpone vanilla dollop

DAY 3

Fennel garlic lemon salad with crutons and toasted walnuts

Steak with mash, glazed heirloom carrots, beans, browned onions

Oven peaches with pistachios ice cream, pistachio caramel chards, crumble

DAY 4

Asian red chou salad, Cooked prawn scallion cucumber rice paper rolls, lime sweet chilly sauce, soy  shoots

Thai red beef curry with, white rice, steamed broccoli

Coconut panna cotta, mango sorbet

DAY 5

Scallops with pea mint puree, bacon

Lamb chops rosemary garlic with coriander walnut fig sauce, couscous

Cardamom vanilla poached pear with greek yoghurt, almond chards

DAY 6

Spring rolls with sweet chilly lime sauce

Seared sesame Tuna with mange-tous and black rice, carrots, edamame, mango, wasabi and 100 island mayo

Mousse au chocolat

DAY 7

Angel hair pasta with home made green pesto with crunchy basil leaves, pine nuts tom cherry

Monkfish/ Hake with orange grapefruit sauce,/salsify, potato puree, red chicory

Raspberry souffle

No rates details available.


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


Available:
Hold/Option:
Booked:
Unavailable:

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