WILD CAT

WILD CAT

BUILT/REFITYEAR 2017
YACHTLENGTH 65.00 Ft
NUMBER OFCABINS 4
NUMBER OFGUESTS 10
TOTALCREW 3
RATESFROM $30,000

Captain Reinis Ābele

Reinis grew up in Riga, the capital city of Latvia. Straddling the river Daugava on the shore of the Baltic Sea, the mariner tradition in this beautiful, ancient seaport runs deep. Living by the river, he spent most of his time with his parents and two brothers on the water, the third generation in a family of sailors. Although Reinis studied finance at the Stockholm School of Economics, his heart was in yachting. Rather than pursuing a desk job, he applied his skills as a harbormaster and marina developer, which allowed him to attend all of Northern Europe’s major boating events. He was also on the project development of Wild Cat. He knows the yacht inside out and maneuvers her effortlessly.

Guests find Reinis to be a bit of a Renaissance man, an extremely capable captain with a charming countenance and a somewhat astonishing skill set. In addition to his finesse at catching the wind in the sails, he is an accomplished car, motorcycle and motor boat driver. He speaks Latvian, English, Russian, German and conversational Spanish. He also enjoys trivia games, but beware the challenge, anyone that can master all those languages is going to be very tough to beat.

Reinis is kind, generous, lots of fun and wicked smart. He enjoys a bit of basketball or beach volleyball in port, but most of all he loves to sail. Charter guests who crave fast speeds and high-performance will be thrilled by the Wild Cat ride without sacrifice to stability and comfort. In the evening at anchor, Reinis will happily join guests at a card game, or discuss a variety of subjects in a variety of languages. However, if you’re not a good loser, we’d advise passing on board games like Trivial Pursuits.

Reinis has been sailing since 2010, with charter experience since 2013.

Stewardess Zanda Zarina

Zanda cannot be happy if she’s far from water, it’s in her blood. Oceans with wild beaches are most beloved, lakes and rivers are good too. She grew up in Riga, the capital city of Latvia. This sheltered harbor town, upriver from the Baltic Sea, has been home to mariners since antiquity. Whenever there was time to spend, she would spend it seaside, lakeside or riverside, building sand castles and jumping waves with family and friends.

Throughout her childhood, Zanda excelled at a variety of athletics, swimming, painting and dance. She earned a Bachelor’s degree in Economics and Marketing and a Master’s in Communication and PR. She has also studied photography and kiteboarding, has PADI dive certification and holds a certificate to operate pleasure craft. She speaks fluent English, Russian, Latvian, basic Spanish and a little German.

“I love to be active; hiking, wakeboarding, SUP, mountain climbing, swimming, yoga and fitness, skiing and sailing of course. I’ve been kiteboarding for seven years. I’m not an instructor, but can assist and teach basics if needed. Also, I can be a dive buddy. For guests who are interested, I can plan and guide hiking excursions and trips to explore the island and local traditions. I love photography, it feels like an extension of myself. I use a professional Canon camera. Having professional photos from your charter vacation is a precious souvenir, so I volunteer as photographer for guests who would like photo memories.”

Zanda loves working with people. For the past six years, she’s worked her way around the globe in the hospitality and travel industries and as a professional photographer. She says, “Traveling has taught me to adjust and adapt in any culture or situation. I easily find common ground and get along with anyone, which I consider to be one of the most important skills in hospitality and life in general.”

CHEF PETRA HESS

Petra Hess is as beloved for her five-star cuisine as for her jovial character. Her friends describe her as having an infectious laugh, an outgoing personality and a generous heart. Petra has always been high-energy. As a child, she won trophies for equestrian jumping and admits she still loves to jump off heights, which perhaps accounts for her pleasure at piloting small planes. She graduated culinary school, studied cooking in Milan, Italy, worked with French and Italian chefs, won bartending awards, including a prestigious competition in Berlin. She has managed and owned restaurants in Paderborne and Bielefld, Germany.

Today what Petra loves most of all is Caribbean yachting, and sharing her passion with her charter guests. She says that her cuisine is her art. Preparing delicious meals, pairing them with the perfect wine, and seeing her guests’ enjoyment, is her pinnacle of success. While she can prepare pretty much everything to perfection, her favorite is fresh, delicately seasoned fish and seafood.

Petra has been getting rave reviews as a yacht chef for 24 years. Charter guests on board should prepare to gain a few pounds during their charter, or to increase their daily workout. Either way, repeat clients will advise you never to forgo anything that Petra prepares, or you’ll be missing out!







Specifications

Type Catamaran
BuilderCustom
Year Built2011
Size65.00 Ft
Beam34 Feet
Draft4 Feet
Guests10

Boat Details

Cabins: 4
Queen: 2
Single Cabins: 1
Showers: 4
Wash Basins: 4
Heads: 4
Electric Heads: 4

Pick Up Locations

Pref. Pick-up: St. Maarten
Other Pick-up: Virgins

Details

Refit: 2017
Helipad: No
Jacuzzi: No
A/C: Full

Engine Details

2 x 100 HP Yanmar engines Mastervolt 16 Kw generator
Fuel Consumption: 7
Cruising Speed: 10
Max Speed: 16 US Gall/Hr

Locations

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

Amenities

Salon Tv/VCR: Yes
Salon Stereo: Yes
Sat Tv: JBL internal and external audio system
New Navtex, Satphone, alarm system, GSM signal antennas
Wild Cat uses a wifi router with Digicell connection which works with cellular data in all islands. However, since its cellular data, it can be interupted when sailing between islands.
# of Videos: -
# DVDs/Movies: 100+
# CD's: 1000+
Camcorder: Yes
Books: 50+
Board Games: Yes
Sun Awning: Yes
Deck Shower: Yes
Bimini: Yes
Water Maker: Yes
Special Diets: Inq
Kosher: Inq
BBQ: Yes
# Dine In: Yes
Minimum Age: -
Generator: 16 kw
Inverter: Yes
Voltages: 12/24/220
Water Maker: Yes
Water Cap: 530 gallons / 2000 litres
Ice Maker: Yes
Sailing Instructions: No
Internet Access: None-Hot Spots
Gay Charters: Yes
Nude: Yes
Hairdryers: Yes
# Port Hatches: 20
Guests Smokes: on deck
Crew Smokes: No
Pets Aboard: No
Pet Type: -
Guest Pets: Yes
Children Ok: Yes
Hammock: Yes
Windscoops: No

Water Sports

Dinghy size: GALA Atlantis 400L - 13 ft
Dinghy hp: 50 HP Mercury
Dinghy # pax: 7
Water Skis Adult: Yes
Water Skis Kids: No
Jet Skis: No
Wave Runners: No
Kneeboard: No
Windsurfer: No
Snorkel Gear: Yes
Tube: Yes
Scurfer: No
Wake Board: Yes
Kayaks 1 Pax: No
Kayaks (2 Pax): Yes
Floating Mats: Yes
Swim Platform: No
Boarding Ladder (Loc/Type): Drop Down
Sailing Dinghy: No
Beach Games: Yes
Fishing Gear: Yes
Gear Type: Rod & Reel
Rods: 2

Chef Petra Presents:
Wild Cat Menu a la Carte

Delectable beginnings:

Zucchini Cream Soup with petite croutons
Mediterranean Shrimp on Baby greens
Baked Portobello Mushroom with Balsamico glace, tossed with Pecorini Romano Cheese
West Indian Pumpkin Soup with a fresh ginger infusion
Shrimp Quesadilla with Jalapeno Pepper Cheese and a light touch of fresh Pesto
Watercress & Baby Mixed Green Salad Served with savory bacon, toasted pine nuts, splashed with fresh orange  dressing and garnished with shavings of Gruyere Cheese

Succulent Entrées:

(all meals served with fresh home baked bread)
Grilled Salmon With Dill and Potato Chip Crust Lemon Mousse Lime sauce reduction Baked Leek & Roasted Pepper Penne Pasta Soufflé
Black Angus Tenderloin of Beef Filet Pan seared with red wine butter reduction Served with mushroom and potato tart
Baked Shrimp stuffed Grouper served with fresh Dill sauce Swiss Potato Dumplings
Grilled Scallop Salad (also available for lunch or as appetizer) Served on a bed of Arugula & Spinach, garnished with Toasted Almonds and drizzled with Mango Fruit Dressing
Oven Baked Rack of Lamb encrusted with Fresh Herbs, Steamed Broccoli, Baked Butternut Squash and Elephant garlic Mashed Potatoes
Sauteed Sea Bass on Zinfandel Risotto with roasted Zucchini & Tomato Napoleon
West Indian Chicken Curry served on Basmati Rice with ginger honey glazed baby carrots and Haricot Vert
Blackened Tuna “Vibrations”, Risotto infused with champagne and oven-roasted mix of colorful peppers

Sweet Endings:

Fresh Strawberries marinated in Pernod enhanced with poire vert, Served on Vanilla Ice Cream
Chocolate Pate with Fresh Raspberries & Crème Anglaise
Island Lime Cheesecake with almond crust, Vanilla Crème & lime zest center, Topped with Lime Curd
Swiss Carrot Cake with White Icing finish with a Kirsch Infusion
Apple Brown Butter Tart on a Calvados Mirrow
Caribbean Banana Flambé Grand Marnier with Mango Sorbet, topped with fresh fillets of Oranges

 

2 Pax 3 Pax 4 Pax 5 Pax 6 Pax 7 Pax 8 Pax 9 Pax 10 Pax
N N N N N N N N N N

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


Please Contact Us For Availability


No Yatch Insight Available.