VALENTINE
VALENTINE
From the keel up, Austin knows boats and how they operate. As a Merchant Marine and graduate of Texas A&M Maritime Academy with a Bachelor’s degree in Marine Transportation, he received extensive training on vessels and life at sea. Austin currently holds a USCG 1600GRT Master license as well as a 2nd Mate Unlimited. Austin has a passion for the sea and all the adventure within it. He has traveled the world aboard many types of commercial vessels such as Jones Act ships, OSVs, and offshore tugs. As Austin transitioned into the sunnier side of the industry, he has been in command of chartered sail and motor yachts up to 150’. His travels have taken him to places and ports around America as well as all over the Caribbean, Hawaiian and Micronesian Islands, Philippines, Singapore, Panama Canal, Middle East, Black Sea. With Austin’s competency in seamanship and hospitality, he is ready to take you anywhere and deliver world class customer service.
Christiana Goohs
Christiana Goohs has been in the hospitality industry since sixteen, but nothing has compared to working on boats. Over the past two years, she has had the chance to combine her love of sailing, passion for cooking, and joy of serving others as a stewardess and chef on a 43-meter luxury yacht. With an Associates in Pastry Arts and Bachelor’s in Business Management from the Culinary Institute of America, Christiana has experience in silver service, proper wine etiquette, and kitchen fundamentals. It was at the CIA that she discovered her love of wine – after working as a pastry chef for multiple fine dining and Michelin star restaurants, she cut her teeth at a Washington, DC wine bar and ultimately passed the Sommelier exam. Currently, she utilizes her wine knowledge to help guests pair their meals with specific wines. She delivers healthy, delicious and beautiful dishes that always leave guests with a huge smile.
Christiana's passion to serve, attention to detail, and top-notch cooking skills allows her to provide her guests an extraordinary vacation.
Specifications
| Type | Catamaran |
|---|---|
| Builder | Sunreef Yachts |
| Year Built | 2021 |
| Size | 60.00 Ft |
| Beam | 34 Feet |
| Draft | 6 Feet |
| Guests | 8 |
Boat Details
| Cabins: | 4 |
| Queen: | 4 |
| Single Cabins: | 1 |
| Showers: | - |
| Wash Basins: | - |
| Heads: | 4 |
| Electric Heads: | - |
Pick Up Locations
| Pref. Pick-up: | YHG |
| Other Pick-up: | AYH |
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 (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
| Summer Area: | Caribbean Virgin Islands (US) |
Amenities
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | - |
| # of Videos: | - |
| # DVDs/Movies: | - |
| # CD's: | - |
| Camcorder: | - |
| Books: | - |
| Board Games: | - |
| Sun Awning: | - |
| Deck Shower: | Yes |
| Bimini: | Yes |
| 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: | ZAR 49SL |
| 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: | Hydraulic Swim Platform |
| Boarding Ladder (Loc/Type): | - |
| Sailing Dinghy: | no |
| Beach Games: | - |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | - |
Day 1
Breakfast
*All breakfasts will include a fruit platter, yogurts, pastries, fresh juice, smoothies, coffee, tea cereals and cooked meat (bacon, sausages etc.)
Thick cut toasted sour dough, bacon, smashed avocado, feta
Lunch
Caribbean Chicken Kabobs, Pineapple Coconut Rice, Cilantro Lime Shrimp
Coconut Sorbet
Dinner
1st Course:
Citrus Salad with Arugula and Ricotta
2nd Course:
Macadamia nut coconut crusted Mahi with a coconut beurre blanc, jasmine rice, mango coulee
3rd Course:
Banana Fosters, Spiced Rum Sauce, Caramelized Bananas
Day 2
Breakfast
*All breakfasts will include a fruit platter, yogurts, pastries, fresh juice, smoothies, coffee, tea cereals and cooked meat (bacon, sausages etc.)
Poached egg on top of English muffin with hollandaise and Canadian bacon
Lunch
Chicken Caesar salad, Sausage pepperoni Salami Red Pepper Pizza, Pepperoni Pizza, Mushroom Ricotta Pesto Spinach Pizza, Arugula Prosciutto Burrata Pizza
Dinner
1st Course
Lobster Bisque
2nd Course
Seared scalloped infused with lemon, garlic spicy butter
3rd Course
Grilled Fillet Mignon, Torched Smoked Shrimp, Hasselback fondant potato, Bearnaise sauce, bearnaise foam, broccolini
4th Course
Creme Brulee with raspberry coulee
Day 3
Breakfast
*All breakfasts will include a fruit platter, yogurts, pastries, fresh juice, smoothies, coffee, tea cereals and cooked meat (bacon, sausages etc.)
Blueberry, Chocolate and Classic Pancakes
Lunch
Blackened Mahi Sandwich on a brioche bun topped with arugula, capers, creamy lemon sauce and mango salsa
Dinner
1st Course
Pumpkin Tortellini, Goat Cheese, Sage Beurre Sauce
2nd Course:
Duck Breast, Port and Cherry Reduction, Butternut Squash, Whipped Herbed Goat Cheese
3rd Course
Day 4
Breakfast
*All breakfasts will include a fruit platter, yogurts, pastries, fresh juice, smoothies, coffee, tea cereals and cooked meat (bacon, sausages etc.)
Brioche French Toast, Vanilla Chantilly, Fresh Berries
Lunch
Chicken Tacos, Fish Tacos, Steak Tacos, Shrimp Tacos, Guacamole, Pico De Gallo
Dinner
1st Course
Beet Salad- Artichoke hearts, heirloom carrots, satsuma mandarins, sliced brie, beets, red wine vinaigrette
2nd Course:
Braised Short ribs on top of potato puree with grilled carrots and sherry reduction sauce
3rd Course
Salted Caramel Souffle
Day 5
Breakfast
*All breakfasts will include a fruit platter, yogurts, pastries, fresh juice, smoothies, coffee, tea cereals and cooked meat (bacon, sausages etc.)
Breakfast Burrito, Cheesy Scrambled Eggs, Spicy Sausage, Crispy Home Fries
Lunch
Truffle Burger, Balsamic Glazed Mushrooms, Truffle Aioli Sauce, French Fries
Dinner
Asian Sushi Platters,
Seared Ahi Tuna, Avocado Salad, Mango Puree
3rd Course
Tempura Cheesecake
Day 6
Breakfast
*All breakfasts will include a fruit platter, yogurts, pastries, fresh juice, smoothies, coffee, tea cereals and cooked meat (bacon, sausages etc.)
French Toast
Lunch
Greek Salad, Hummus, Tzatziki, Pita, Falafel, Gyros, Baklava
Dinner
Focaccia
1st Course
Burrata, Tomato, Basil, Pistachio Pesto
Second Course:
Meatballs
3rd Course:
Carbonara
Dessert:
Tiramisu
Day 7
Breakfast
*All breakfasts will include a fruit platter, yogurts, pastries, fresh juice, smoothies, coffee, tea cereals and cooked meat (bacon, sausages etc.)
French Toast
Dinner
1st Course
Watermelon, Avocado, Mint, Feta Salad
2nd Course:
Grilled Salmon, Quinoa, Pea Pure, Sauteed Spinach, Lemon Cilantro Sauce, Fresh Parmesan
3rd Course
Lemon Curd, Sable, Toasted Honey Meringue, Dehydrated Lemons
SHIP'S BAR
Gin: Bomay or Tanqueray
Vodka: Tito’s
Whiskey: Jack Daniels or Bullet
Rum: Bacardi, Myers or Goslings
Tequila: Don Julio, Cassimigos or Jose Cuervos
Liqueur: Aperol, Kalhua, Baileys, Rum Chata, Peach Schnapps, Triple Sec, Vermouth, Campari, Amaretto
Red/White Wine : Pinot Noir, Cabernet, Red Blend, Dry Roses, Pinot Grigio, Chardonnay, Sauv Blanc, Prosecco
Champagne: La Marca Prosecco
Beers: ST. John Brewer's, Leatherback Brewery, Corona
| 2 Pax | 3 Pax | 4 Pax | 5 Pax | 6 Pax | 7 Pax | 8 Pax | ||
|---|---|---|---|---|---|---|---|---|
| Summer 2023 | $46,000 | $47,000 | $48,000 | $49,000 | $50,000 | $51,000 | $52,000 | |
| Winter 2023 to 2024 | $46,000 | $47,000 | $48,000 | $49,000 | $50,000 | $51,000 | $52,000 | |
| Summer 2024 | $46,000 | $47,000 | $48,000 | $49,000 | $50,000 | $51,000 | $52,000 | |
| Winter 2024 to 2025 | $46,000 | $47,000 | $48,000 | $49,000 | $50,000 | $51,000 | $52,000 | |
| CURRENT SPECIAL: Christmas charters are offered at the standard seasonal rate. The charter must be booked and completed before 1/07/2023. This special cannot be combined with other offers. This vessel is in the process of becoming legal to conduct charters in the BVI. The crew are in the process of obtaining annual BVI work permits for the 2023/2024 season. BVI customs and cruising permit fees will be included in the rate. Preferred pick up is St. Thomas. BVI pick ups will be possible but limited to 7 per season. HALF-BOARD OPTION: 7 nights ($150 off per person) - Includes 7 breakfasts, 4 lunches & 3 dinners aboard - with all other meals to be taken ashore at client expense 2@$45,700 | 3@$46,550 | 4@$47,400 | 5@$48,250 | 6@$49,100 | 7@$49,950 | 8@$50,800 LOCAL-FARE OPTION: 7 nights ($75 off per person) - Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense. 2@$45,850 | 3@$46,775 | 4@ $47,700 | 5@$48,625 | 6@$49,550 | 7@$50,475 | 8@$51,400 Minimum 5 nights. SLEEP ABOARD: Available for half of the daily rate. Includes boarding after 4pm, snacks, welcome cocktails & continental breakfast. Dinner ashore is additional. Select option upon booking. EXCLUDES: Christmas and New Year's weeks. CHRISTMAS/NEW YEARS: 7 night minimum CHRISTMAS 2023: 1-8 guests @$62,000, Christmas must end no later than 12/26 NEW YEARS 2023: 1-8 guests @ $64,000, may not start before 12/28 **SEE BROKER NOTES FOR MORE INFORMATION - WAIVER REQUIRED IN ADDITION TO CONTRACT** Copy link below & paste into browser to submit waiver: https://bit.ly/cyawaiver |
||||||||
| MCA Compliant | ||||||||
| All Inclusive.Cruising Permit: Paid by BoatLicenses: Paid by Boat | ||||||||
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