Pay half of the price and hold for 2 days. Get 100% return if cancelled.
| Type | Catamaran |
|---|---|
| Builder | FOUNTAINE PAJOT |
| Year Built | 2018 |
| Size | 58.00 Ft |
| Beam | 29.3 Feet |
| Draft | 4.6 Feet |
| Guests | 10 |
| Cabins: | 5 |
| Queen: | 5 |
| Single Cabins: | 1 |
| Showers: | 5 |
| Wash Basins: | - |
| Heads: | 5 |
| Electric Heads: | 5 |
| Pref. Pick-up: | St. Martin |
| Other Pick-up: | BVI |
| Refit: | 2021 |
| Helipad: | No |
| Jacuzzi: | No |
| A/C: | Full |
| Twin 130 HP Volvo diesels | |
| Fuel Consumption: | - |
| Cruising Speed: | - |
| Max Speed: | - |
| Winter Area: | Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards |
| Summer Area: | Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards |
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | - |
| # of Videos: | - |
| # DVDs/Movies: | Yes |
| # CD's: | Yes |
| Camcorder: | - |
| Books: | Yes |
| Board Games: | Yes |
| Sun Awning: | Yes |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Water Maker: | Yes |
| Special Diets: | Yes |
| Kosher: | Inq |
| BBQ: | Yes |
| # Dine In: | - |
| Minimum Age: | - |
| Generator: | Yes |
| Inverter: | Yes |
| Voltages: | - |
| Water Maker: | Yes |
| Water Cap: | - |
| Ice Maker: | Yes |
| Sailing Instructions: | No |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Yes |
| Nude: | No |
| Hairdryers: | - |
| # Port Hatches: | - |
| Guests Smokes: | - |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | No |
| Children Ok: | Yes |
| Hammock: | - |
| Windscoops: | - |
| Dinghy size: | 14' Center Console |
| Dinghy hp: | 40 |
| Dinghy # pax: | - |
| Water Skis Adult: | No |
| Water Skis Kids: | - |
| Jet Skis: | No |
| Wave Runners: | - |
| Kneeboard: | - |
| Windsurfer: | - |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | - |
| Wake Board: | - |
| Kayaks 1 Pax: | - |
| Kayaks (2 Pax): | - |
| Floating Mats: | Yes |
| Swim Platform: | - |
| Boarding Ladder (Loc/Type): | - |
| Sailing Dinghy: | No |
| Beach Games: | - |
| Fishing Gear: | - |
| Gear Type: | - |
| Rods: | - |
Chef Rebecca Evans Sample Menu
Breakfast/Brunch
Sweetcorn and fritters
Sweetcorn and green chili fritters with red pepper relish and avocado.
Crispy poached eggs
Proscuitto wrapped grilled asparagus served with crispy breaded poached eggs and a lemon dressing.
Banana and sesame Crepes
Crepes laced with sliced banana, toasted pine nuts and sesame seeds, raw honey and creamy Greek yoghurt.
Italian eggs Caprese
Fried eggs with crisped Pancetta, fresh mozzarella, cherry tomatoes and fresh basil
Toast and Ricotta
Homemade toasted French bread topped with Ricotta cheese, charred peaches, crushed hazelnuts and drizzled with honey
Eggs Benedict
Crispy pancetta and poached eggs atop warm English muffins with a lemon hollandaise
Tomato and Burrata Tart
Mini tarts filled with marinated tomatoes and fresh burrata mozzarella served with sliced boiled egg and lemon balsamic dressing.
Lunch
Sushi platter
A selection of fish, shellfish and vegetarian sushi served with pickled cucumber and sesame salad and dipping sauces.
Smoked mackerel pate
Served with mini Brioche loaves, red onion chutney, and green salad.
Thai crab cakes
Ginger and lemongrass crab cakes with Asian Slaw and crispy wontons
Ravioli
Homemade spinach and ricotta ravioli with tomato and balsamic drizzle served with a zingy lemon and rocket salad.
Sea Bream
Roasted Bream fillet served on toasted Sourdough with beetroot humous, dressed salad and sprinkled with zingy Z’atar.
Goats Cheese Pithivier
Oven-baked puff pastry wrapped goat's cheese served with an apple, cucumber, and lemon salad and drizzled with balsamic glaze.
Smoked chicken salad
Grilled Pear, pecan and Blue Stilton salad paired with smoked chicken and a Chive Creme Fraiche
Canapés
A daily, pre-dinner selection of nibbles served alongside a sunset cocktail.
Entrees
Crusted Hake
Cumin and parmesan-crusted Hake fillet served on a coconut and cauliflower puree, with seasonal vegetables and a lime emulsion.
Chicken Kiev
Curried butter Chicken Kiev served atop butternut squash Sag Aloo
Rack of lamb
Herb crusted rack of lamb with a red wine reduction served with minted new potatoes and buttered spring greens.
Red Snapper
Pan-seared snapper fillets with leek and vermouth-leek cream sauce, herbed sautéed potatoes and lemon-buttered asparagus.
Filet Mignon
Seared fillet steak dressed with a peppercorn and cognac sauce, crispy potato Latka and roasted root vegetable medley.
Lobster Tails
Griddled Lobster tails with barberry, garlic, lime & chilli butter served with saffron roast potatoes and harissa charred cauliflower
Pork Belly
Crisped pork belly accompanied by creamy mashed potato, apple puree and fine green greens
Hoisin duck breast
Pan-seared duck breast drizzled in a blackberry and Hoisin sauce, with sesame noodles, shiitake mushrooms and pak choy
Dessert
Panna Cotta
Mango and coconut panna cotta served with vanilla bean shortbread and champagne foam
Poppyseed cake
A light poppy seeded sponge with a passion fruit curd, served with toffee almond praline and fresh cream
Pineapple Carpaccio
Paper-thin pineapple slices marinated in a ginger and chilli syrup served with basil sorbet and a crispy almond Tuille
Chocolate Cremeaux
Rich chocolate creméaux with an Amaretti crumb and a tangy orange fluid gel é
Lemon tart
Lemon tart with a shortcrust pastry served on a bed of toasted meringue with Dulche de Leche and fresh blueberries
Profiteroles
Mocha creme patissier filled profiteroles dipped in chocolate fudge glaze and served with fresh strawberries
Parkin Cake
Spiced ginger Parkin Cake served with mango sorbet and toasted coconut
ENCHANTÉ DRINKS ON BOARD
Spirits
Vodka (such as Tito’s and Stolichnaya)
Whisky (such as Bourbon and Jack Daniels)
Rum (such as Bologne - white and dark - Bacardi)
Gin (such as Hendricks and Bombay Sapphire)
Aperol
Cachaça
Porto Cruz
Limoncello
Bailey’s
Wine
White wine such as Sauvignon, Chardonnay, Bordeaux
Red wine such as Cabernet, Pinot Noir, Bordeaux
Prosecco and Champagne
Beer and Soft Drinks
IPAs
Corona
Caribe
Presidente
Ginger beer
Diet coke
Tonic water
Sparkling water
Juice
| 2 Pax | 3 Pax | 4 Pax | 5 Pax | 6 Pax | 7 Pax | 8 Pax | 9 Pax | 10 Pax | |
|---|---|---|---|---|---|---|---|---|---|
| Winter 2020 to 2021 | $22,400 | $23,600 | $24,800 | $26,000 | $27,200 | $28,400 | $29,600 | $30,800 | $32,000 |
| Summer 2021 | $22,400 | $23,600 | $24,800 | $26,000 | $27,200 | $28,400 | $29,600 | $30,800 | $32,000 |
| Winter 2021 to 2022 | $22,400 | $23,600 | $24,800 | $26,000 | $27,200 | $28,400 | $29,600 | $30,800 | $32,000 |
| ***Please note Enchante cannot do a USVI only charter. They are available for charters out of BVI, SXM or other locations upon request. Additional Rate Details: Minimum charter length: 4 NIGHT MINIMUM 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. MORE THAN 7 NIGHT CHARTERS: Nights 8 and 9 are each discounted 33% XMAS/NEW YEAR’S: 7 nights over Christmas $39,000 and New Year’s flat rate $39,000 for 2-10 guests. 2021 New Year’s charters must start December 27th or later. Embarkation 12PM / Disembarkation 12PM ***This vessel cannot run USVI only charter itinerary. Vessel available for charters throughout the Caribbean. Please inquire. LOCAL FARE MEAL PLAN: Discount of $75 per person Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense. SLEEPABOARD RATE: $2,000 Includes boarding at 4pm or later with welcome cocktail. Client takes dinner on shore at client expense. Includes continental breakfast the next morning and depart at 12noon unless otherwise agreed upon with Captain. The rates include: • Private Yacht & Service of the crew (captain, hostess/cook) • Insurance for the yacht and the passengers (civil liability) • Accommodation in 6 private air-conditioned double cabins with ensuite bathroom • Bedding, towels and beach towels • Full board: breakfast, lunch, and dinner including standard ships bar • Consumables for the yacht (diesel, fuel, and water) • Water sports on board: snorkeling gear, kayak, fishing rods, 2 SUP The rates do not include: • Cancellation Insurance and private insurance • Fine wines, champagne & spirits, special meals orders • Harbour and docking fees, cruising taxes, clearance and customs fees • Transfer airport – base – airport • Personal expenses • Tip And more generally all that is not specified as included |
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| All Inclusive.Cruising Permit: Paid by BoatLicenses: Paid by Boat | |||||||||
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