VENTANA
VENTANA
Captain Tim welcomes you aboard the beautiful 52’ Lagoon Catamaran, Ventana. Tim spent the first 10 years of his career as a professional chef traveling and working all over the world. He was born and raised in St. Louis Missouri, which you can imagine is not the sailing capitol of the United States. He found his love for the Ocean when he spent 3 years aboard National Geographic’s expedition ships sailing the entire west coast of North and Central America. He found his true home when he moved down to St. Thomas and fell in love with the culture and pristine Carib waters.
After 3 years running chartered yachts all over the U.S and B.V.I’s, Tim knows all the secret spots and hidden gems the islands have to offer. After years of being a chef, he certainly knows his way around the bar and would be happy to mix up some delicious craft cocktails anytime. He prides himself on not having a set itinerary and having the ability to read the vibe of the day. Creating the perfect relaxing vacation everyday for guests and imparting on them the same love of the islands he has.
Tim holds a USCG masters license and STCW 95 certification and has logged well over 1000 days at sea. He would love to share his passion for the sailing lifestyle and personally tailor the perfect yacht vacation for you and yours. You can usually find him strumming his guitar or diving down to catch some spiny lobsters to throw on the grill for that night’s dinner. From his culinary skills, island knowledge, and a knack for creating the most fun charter environment possible, he’s the ideal Captain for your next vacation.
Chef Jason Mackay
Born in South Africa and raised in Louisiana, Jason was always surrounded by a community that greatly appreciates a meal surrounded by good friends and family. Always an adventurous spirit, Jason always had a passion for travel and nature. Living in Asheville, NC was very influential in developing a connection with the fruits of nature and set Jason on a path to create seasonal and local dishes based off of local foraged ingredients. Living in Mexico, he spent most of his time in the water spearfishing and orchestrating pop up dinners based around the catch of the day and joining people together in the community. Creating culinary experiences and joining people together is Jason’s true passion in life and he is excited to highlight the bounty of the Caribbean sea.
Specifications
| Type | Catamaran |
|---|---|
| Builder | Lagoon |
| Year Built | 2018 |
| Size | 52.00 Ft |
| Beam | 29 Feet |
| Draft | 5 Feet |
| Guests | 10 |
Boat Details
| Cabins: | 5 |
| Queen: | 5 |
| Single Cabins: | 1 |
| Showers: | 6 |
| Wash Basins: | 6 |
| Heads: | - |
| Electric Heads: | 6 |
Pick Up Locations
| Pref. Pick-up: | YHG |
| Other Pick-up: | RH |
Details
| Refit: | - |
| Helipad: | No |
| Jacuzzi: | No |
| A/C: | Full |
Engine Details
| Twin 75HP diesels 11 Kw generator | |
| Fuel Consumption: | 3 |
| Cruising Speed: | 8 |
| Max Speed: | 12 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/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
Amenities
| Salon Tv/VCR: | No |
| Salon Stereo: | Yes |
| Sat Tv: | - |
| # of Videos: | - |
| # DVDs/Movies: | Yes |
| # CD's: | iPod |
| Camcorder: | Yes |
| Books: | No |
| Board Games: | Yes |
| Sun Awning: | No |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Water Maker: | 30GPH |
| Special Diets: | Yes |
| Kosher: | No |
| BBQ: | Yes |
| # Dine In: | 8 |
| Minimum Age: | None |
| Generator: | 21.5 Kw |
| Inverter: | Yes |
| Voltages: | 110v/220v |
| Water Maker: | 30GPH |
| Water Cap: | 220 |
| Ice Maker: | Yes |
| Sailing Instructions: | No |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Yes |
| Nude: | Yes |
| Hairdryers: | Yes |
| # Port Hatches: | Lots |
| Guests Smokes: | Aft scoop steps only |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Pet Type: | None |
| Guest Pets: | No |
| Children Ok: | Yes |
| Hammock: | No |
| Windscoops: | No |
Water Sports
| Dinghy size: | 12ft RIB center console |
| Dinghy hp: | 40hp |
| Dinghy # pax: | 6 |
| Water Skis Adult: | No |
| Water Skis Kids: | No |
| Jet Skis: | No |
| Wave Runners: | No |
| Kneeboard: | No |
| Windsurfer: | No |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | 1 |
| Wake Board: | Yes |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | No |
| Floating Mats: | Yes |
| Swim Platform: | Scoop steps |
| Boarding Ladder (Loc/Type): | Off scoops |
| Sailing Dinghy: | No |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | 2 Trolling and 1 Casting |
| Rods: | 1 |
DAY 1 - DAY BREAK
Fresh coconut milk chia pudding with fruit
Paleo pancakes
Bison sausage
Black bean mushroom sausage
Garlic grits
Soft scrambled eggs brioche french toast
DAY 1 - MIDDAY
Garlic roasted cauliflower with yellow raisin and caper gremolata
Sumac and garlic marinated chicken thighs
Cumin roasted carrots
Lamb and mint meatballs with dill yogurt sauce
Grilled romaine salad and butter croutons and white anchovies
DAY 1 - HORS D'EOUVRES
Watermelon, mint and rose gazpacho
Caviar, creme fraiche, and smoked salmon johnny cakes
Bleu cheese stuffed bacon wrapped dates
DAY 1 - MAIN
Seared crispy skin snapper on chantarelle & blueberry wild rice resting in roasted tomato and onion broth
Garlic roasted lions mane mushroom on a bed of Baba Ganoush and cous cous with roasted chili squash
Seared magret duck breast with cauliflower puree topped with a port wine and demi glace reduction
DAY 1 - DESSERT
Milk tart topped with cinnamon and lightly macerated season berries
DAY 2 - DAY BREAK
House cultured yogurt with granola and fruit
Crispy Bacon
Soft Scrambled Eggs
Fruit and nut smoothies
Crepes Avocado Toast
DAY 2 - MIDDAY
Green papaya and mango salad with spicy peanuts and pickled ginger
Spicy chicken larb
Green vegetable curry with saffron rice
Sweet chili roasted brocoli
Spicy mushroom egg rolls
DAY 2 - HORS D'EOUVRES
Muffaletta puff pastry bites
Vegan queso with tortilla chips
Caprese bites
DAY 2 - MAIN
Prime roast beef served roast carrot puree, Crispy brussel sprouts and savory au jus
Spear caught fish of the day nestled on top of twice cooked eddplant, topped with a sauce vierge
Cauliflower steak on a bed of tabouleh and topped with a yellow raisin caper relish
DAY 2 - DESSERT
Chocolate caramel tart with frensh vanilla gelato
DAY 3 - DAY BREAK
Bananas foster pancakes
Fruit salad
Gruyere and pancetta quiche
Vegan quesadillas
Breakfast burritos
DAY 3 - MIDDAY
Fried fish sandwich with house pickles and briny tartar sauce
Brie, smoked chicken, and blueberry compote paninis
Vegan tomato and onion grilled cheese with pesto dip
Grilled vegetable orzo salad
Japanese ginger marinated cucumber salad
DAY 3 - HORS D'EOUVRES
Prime beef tartar with egg yolk, batarga, and pomme gaufrette
Oyster and shiitake mushroom larb
Curried carrot soup
DAY 3 - MAIN
Prime beef tenderloin paired with duck fat potatoes
Garlic parmesan asparagus and topped with sauce bordelaise
New orleans style shrimp and grits
Vegan mushroom bolognese with walnuts
DAY 3 - DESSERT
Beignets with cafe au lait pot de creme
DAY 4 - DAY BREAK
Blueberry scones
Chorizo and parmesan scrambled eggs
Tofu scramble with roast bell peppers and confit cherry tomatoes
Chocolate chip waffles with bourbon caramel
Fruit parfait
DAY 4 - MIDDAY
Cucumber tomato salad with balsamic vinaigrette and fried garlic
Fish and chips
Eggplant and vegan cheese napoleons
Garlic marinated grilled jumbo shrimp with remoulade
Camembert and prime ribeye steak sandwiches with au jus
Miso glazed roasted eggplant
DAY 4 - HORS D'EOUVRES
Fresh snapper ceviche with mango, jalapeno, and ponzu
Vegan elotes
Fried bread
DAY 4 - MAIN
Red snapper on a bed of parsnip puree, creamed asparagus broth and topped with gremolata
Grilled lamb chops with celeriac tart and garlic peach chutney
Season vegetable ratatouille with roasted garlic bread crumbs
DAY 4 - DESSERT
Gianduja chocolate mouse with caramel whipped cream and crisped chocolate rice
DAY 5 - DAY BREAK
Granola, seasonal fruit and fresh ricotta
Chorizo and melted gruyere hash browns
Smoked salmon benedict with dill hollandaise
Mango blueberry and oat smoothies
DAY 5 - MIDDAY
Fish sauce caramel chicken wings
Dry fried garlic green beans
Black bean mushroom burger with pineapple jalapeno slow
Roast beef sandwish with provolone and rich au jus
Confit garlic and cherry tomato salad with grated squash
Friend plantains
DAY 5 - HORS D'EOUVRES
Vegetable samosas
Fresh onion soup
Rabbit and pistachio gallentine
DAY 5 - MAIN
Mustard and white wine braised rabbit quarter served with braised cabbage and asparagus
Crispy tofu quinoa bowl and miso ginger glaze and roast vegetables
Seared bay scallops served with a curry leaf ginger sauce and curry spiced carrots
DAY 5 - DESSERT
Apple tart tatin with Cinnamon gelato
| 2 Pax | 3 Pax | 4 Pax | 5 Pax | 6 Pax | 7 Pax | 8 Pax | 9 Pax | 10 Pax | |
|---|---|---|---|---|---|---|---|---|---|
| Winter 2022 to 2023 | $28,500 | $29,000 | $29,500 | $30,000 | $30,500 | $31,000 | $31,500 | $32,500 | $33,500 |
| Summer 2023 | $28,500 | $29,000 | $29,500 | $30,000 | $30,500 | $31,000 | $31,500 | $32,500 | $33,500 |
| Winter 2023 to 2024 | $30,000 | $30,500 | $31,000 | $31,500 | $32,000 | $32,500 | $33,000 | $34,000 | $35,000 |
| Summer 2024 | $30,000 | $30,500 | $31,000 | $31,500 | $32,000 | $32,500 | $33,000 | $34,000 | $35,000 |
| CURRENT SPECIAL: Charters booked and completed on VENTANA between now and July 31st, 2023 will receive a 20% reduction off of the current charter rate. For the discount to apply, the charter must have a minimum of 5 nights. This vessel is legal to conduct charters in the BVI Preferred pick up is St. Thomas. BVI pick ups are possible but limited to 7 per season. GENERAL NOTES: LESS THAN 7 NIGHT CHARTERS: For 6 nights divide by 7N X 6N. For less than 6 nights, divide by 6N X number of nights. MINIMUM NIGHTS: 5 inquire for less BVI PORT FEE: B.V.I. customs and cruising permit fees are included in the rate. 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@$28,200 3@$28,550 4@$28,900 5@$29,250 6@$29,600 7@$29,950 8@$30,300 9@$31,150 10@$32,000 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@$28,350 3@$28,775 4@$29,200 5@$29,625 6@$30,050 7@$30,475 8@$30,900 9@$31,825 10@$32,750 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, VIRGIN ISLANDS CHRISTMAS 2023: 1-10 pax $44,000 end by 12/26 NEW YEARS 2023: 1-10 pax $44,000 12/27 start or later **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 |
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| N/A | |||||||||
| All Inclusive.Cruising Permit: Paid by BoatLicenses: Paid by Boat | |||||||||
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