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AMAYA

  • Guests: 8
  • Cabins: 4
  • Price Range: $48,000 - $64,000

Base

This yacht is based in the British Virgin Islands.

Yacht Description

AMAYA yacht is a 60.00 ft long sailboat catamaran and spends the summer and winter season in the British Virgin Islands. It was built by Sunreef Yachts in 2019. The yacht layout features 4 cabins and accommodates 8 guests. The cabin arrangement is following: 4 queen cabins.

and a generator.


Accommodation

AMAYA accommodates up to 8 guests in 4 Queen cabins, all en suite with electric flush toilets and stall showers. Each cabin is equipped with USB charging ports, basic toiletries, and hairdryers.
Tube: 1
Guests: 8
Pref Pickup: Nanny Cay, Tortola
Other Pickup: BVI
Draft: 6
Cruising Speed: 7 Kts.
Helipad: No
Ac: Full
Ac Night: Yes
Built: 2019
Turnaround: 48 hours
Cabins: 4
Queen: 4
Showers: 4
Basins: 4
Heads: 4
Electric Heads: 4
Jacuzzi: No

Flag: BVI
Homeport: BVI
Yacht Permit: 1
Yacht License: 1
Yacht Insurance: Pantaenius

Features

BBQ: Yes
AC: Full
Generator: 17.5 KW STBD and 11 KW Port
Cruising Speed: 7 Kts.

Amenities

Salon Stereo: Yes
Salon Tv: Yes
Nude: Inq
Books: Yes
Crew Pets: No
Guest Pets: No
Number Dine In: 10
Water Maker: YES
Water Capacity: 185 Gallons
Ice Maker: Yes
Board Games: Yes
Bimini: Yes
Special Diets: Inq
Kosher: Inq
Bbq: Yes
Gay Charters: Inq
Hairdryers: Yes
Smoking: GUEST SMOKING NOT ALLOWED
Crew Smokes: No
Children Ok: Yes
Generator: 17.5 KW STBD and 11 KW Port
Inverter: Yes
Voltages: 110V + 220V
Hammock: Yes

Price Details

Price from: $48,000

High season rate: $64,000

GENERAL RATES NOTE: All rates are for 7 nights, 8 days.
For short charters please use the "divide-by-6 rule" for figuring short charter premiums.
Charters of less than 5 nights available depending on schedule and season, please inquire.


Christmas/New Years Minimum 7 nights with maximum 8 Guests & 4 cabins only
CHRISTMAS: 1-8 guests @ $60,000
NEW YEARS: 1-8 guests @ $65,000

Please use BVI ports only.

Please inquire for booking the 5th cabin.
9 PAX rate: $63,000
10 PAX rate: $64,000


Layout

Water Sports

Dinghy Size: 13ft
Kayaks 1 Pax: No
Kayaks 2 Pax: 2
Dinghy Hp: 90HP
Swim Platform: Transom
Water Skis Adult: 1
Boarding Ladder: AFT
Water Skis Kids: 1
Sailing Dinghy: No
Jet Skis: No
Wave Runners: No
Kneeboard: No
Windsurfer: No
Snorkel Gear: Yes
Underwater Camera: Yes
Underwater Video: Yes
Wake Board: 1
Paddleboard: 3

Crew

Crew Information

Captain: Bruce Petersen


Bruce Petersen

Bruce has been sailing his whole life. Having worked as a commercial sailor for the past 15 years, and as a charter captain since 2015, Bruce is a highly accomplished captain with extensive experience in the Caribbean, Mediterranean, and the South Pacific. He is a certified engineer, and also enjoys water sports including surfing, wake-boarding, fishing, and diving. Bruce is a certified PADI dive instructor and has taught in Australia, the Mediterranean and Africa. Hailing from South Africa, he is also fluent in Spanish.

Begonã De Miguel

Begoña is a water sports and outdoors enthusiast. She loves to cook, and has certificates in food and wine. As a food connoisseur, Begoña makes much of what she serves from scratch, with a focus on fresh and, where possible, locally sourced. As well as enjoying time with family, friends and guests, she also has a law degree (fortunately, not being used on the water). Begoña has been sea-faring from an early age, and has over ten years professional experience sailing and as a chef. She is a native of Majorca, Spain and is fluent in English, Spanish and Italian.


Crew are vaccinated for Covid-19


Menu

Menu of Begoña de Miguel


 


Breakfast


Fresh fruit platters and a variety of fresh fruit juices, pastries and yoghurt


Traditional English and American breakfasts to order


Muffins with smoked salmon and cream cheese


Açai bowl with crunchy granola, strawberry and coconut


Fresh fruit smoothies


 


Lunches and Appetizers


Melon soup


Mediterranean octopus salad


Buddha bowl, with falafel, crisp cauliflower rosettes, rosemary peppers, roast vegetables, beetroot, salad and a tahini dressing


Wahoo Peruvian ceviche leche de tigre with patacones


French hamburger, with caramelized onions, brie and cranberry sauce, with sweet potato fries and coleslaw


Pulpo ol olivo (octopus salad with an olive tapenade dressing)


Pineapple and parmesan carpaccio


Paper rice roll stuff with peppers pears and ricotta chili sauce


Spinach and cherry tomatoes linguini


Quiche Lorraine with pawpaw salad


Ginger carrot soup


Asparagus and wild mushrooms risotto


Spinach, bacon and goat cheese salad with a honey dressing


Begoña style BLT


Charcuterie platter with imported meats and cheeses and a fresh tuna dip



Main Courses


Seared Tuna with sesame seeds, miso dressing, edamame, avocado, and thinly sliced carrot over a bed of quinoa


Grilled sushi grade salmon, spinach gratin, pickled carrots and radish


Grilled chicken with pesto and a Caprese salad


Mahi-mahi with a Caesar salad


Eggplant mousse stack with scallops and giant shrimp in a shrimp reduction


Golden tile (fish) with, scallop, sauteed asparagus, and fried lemon zest


Ricotta and spinach ravioli in mushroom and truffle sauce (pasta made from scratch onboard)


Herb lamb chops with steamed carrots and broccoli


Filet mignon with Port sauce and caramelized onions with Maquis potatoes


Grouper with orange sauce and cauliflower


Duck confit with apple and zucchini puré


Sea bass kebab with peach sauce


Mustard roast beef with baked potatoes


Mahi mahi Polynesian ceviche in coconut sauce served with rice


Seared tuna with green mango chili and edamame



Desserts


Dairy free avocado chocolate mousse


Mango and coconut sorbet


Cava Savion


Cold coffee cream


Orange with cinnamon


Tartin tart with boat made crunchy caramel ice cream


Dark chocolate tart


Lemon and mint sorbet


Tiramisu


Red berries panna cotta


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