ClickCease

BERESHIT

  • Guests: 8
  • Cabins: 4
  • Price Range: $22,500 - $29,500

Base

This yacht is based in the British Virgin Islands.

Yacht Description

BERESHIT yacht is a 50.00 ft long sailboat catamaran and spends the summer and winter season in the British Virgin Islands. It was built by Leopard in 2023. The yacht layout features 4 cabins and accommodates 8 guests. The cabin arrangement is following: 4 queen cabins.

The sailboat features 2 X Yanmar 85 HP engines and a generator.

Accommodation

x 4 en-suite guest cabins with double beds. Sleeps 8 guests total. Crew take starboard aft cabin.
Tube: Yes
Guests: 8
Maxspeed: 18
Draft: 8.5
Cruising Speed: 7
Helipad: No
Ac: Full
Ac Night: Yes
Built: 2023
Turnaround: 24 hours
Cabins: 4
Queen: 4
Showers: 5
Basins: 4
Heads: 4
Electric Heads: 4
Jacuzzi: No
Flag: Cook Island
Homeport: Virgin Islands
Yacht Permit: 1
Yacht License: 1

Features

BBQ: Yes
AC: Full
Generator: 1 Genset Northern
Internet: Onboard WIFI
Cruising Speed: 7
Max Speed: 18

Amenities

Salon Stereo: Yes
Salon Tv: Yes
Sat Tv: No
Multimedia System: Yes
Nude: Inq
Books: Yes
Crew Pets: No
Guest Pets: No
Camcorder: No
Number Dine In: 10
Water Maker: 160 ltr/ho
Water Capacity: 900 Litres
Ice Maker: Yes
Number Of Dvds: Yes
Number Of Cds: Yes
Board Games: Yes
Sun Awning: Yes
Bimini: No
Special Diets: Inq
Kosher: Inq
Bbq: Yes
Gay Charters: Inq
YachtNudeCharters: Inq
Hairdryers: No
Number Of Port Hatches: Yes
Crew Smokes: No
Children Ok: Yes
Minimum Child Age: 12
Generator: 1 Genset Northern
Inverter: Yes
Voltages: 220
Hammock: Yes
Windscoops: No

Price Details

Price from: $22,500

High season rate: $29,500

MINIMUM NIGHTS: 5, Inquire for less
For 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights.

SLEEP ABOARD: Sleep aboard the night before charter dates. Available for half of daily rate. Includes boarding after 4pm, welcome cocktail and canapes plus a light breakfast the next morning. Dinner is to be taken ashore at client expense.

HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense. $150 discount per person.

CHRISTMAS/NEW YEARS: 7 night minimum
CHRISTMAS: 1-8 guests @ $32,800 - charter must end on 12/27 or earlier
NEW YEARS: 1-8 guests @ $33,000 - charter may not start prior to 12/28

Layout

Water Sports

Dinghy Size: Highfield
Kayaks 1 Pax: Yes
Kayaks 2 Pax: No
Dinghy Hp: 25 HP
Floating Mats: No
Dinghy Pax: 6+1
Swim Platform: Yes
Water Skis Adult: No
Water Skis Kids: No
Jet Skis: No
Beach Games: Yes
Wave Runners: No
Kneeboard: No
Windsurfer: No
Snorkel Gear: Yes
Underwater Camera: No
Scurfer: No
Wake Board: No
Paddleboard: Yes

Crew

Crew Information

Captain

Chef/Mate

Captain: Pablo Gomez Gonzalez

Captain Pablo Gomez Gonzalez

With over four years of experience as a professional sailor and three years as a skilled skipper, Pablo brings a wealth of knowledge and passion to every journey. Having sailed more than 20,000 nautical miles, including two Atlantic Ocean crossings and a remarkable delivery voyage from Cape Town to the Mediterranean, his career is defined by adventure and expertise.

His love for the sea is matched by his dedication to safety and precision. Whether guiding charter guests through the stunning Balearic Islands during summer or navigating complex routes, he expertly employs advanced navigational equipment and meticulous planning to ensure smooth and enjoyable voyages.

A natural leader, Pablo thrives on fostering a well-coordinated crew and delivering an exceptional charter experience. With his deep knowledge of weather patterns, local surroundings, and potential challenges, he combines professionalism with a personal passion for sailing, making each trip unforgettable for his guests.

Aritz Santiago Ballesteros

Aritz Ballesteros is a 36-year-old chef renowned for his passion for creating unforgettable culinary experiences. Over the years, he has evolved from a culinary enthusiast into a seasoned Head Chef, excelling in kitchen management, team leadership, menu creation, and event organization.

Aritz’s career has taken him across much of Europe, including a notable tenure with Chateauform in the Netherlands, where he worked in stunning locations across Holland, Germany, France, and Switzerland. His experience includes positions at prestigious establishments such as the five-star Conservatorium Hotel in Amsterdam and high-end restaurants like Taiko Amsterdam, specializing in Asian cuisine, and Helling 7 in Amsterdam.

Last summer, Aritz embraced a new challenge by transitioning to the role of a yacht chef. This career move has been both rewarding and transformative, allowing him to adapt his culinary expertise to the unique demands of working in a confined onboard environment. As a barbecue enthusiast, Aritz has relished the opportunity to innovate while delivering exceptional dining experiences to clients.

His time in Mallorca was particularly fulfilling, as he consistently exceeded guests' expectations with his culinary artistry. Now based aboard the catamaran Bereshit in the British Virgin Islands, Aritz continues to craft memorable dining experiences for guests exploring the Caribbean.

Although he hails from Spain, Aritz’s extensive travels have greatly enriched his culinary repertoire. He remains deeply connected to his Mediterranean roots, specializing in Spanish, Italian, French, and Greek cuisines, while skillfully incorporating Asian influences from Japan, Thailand, and Indonesia. His appreciation for vibrant flavors also extends to South American cuisines, particularly those of Peru and Mexico.

Aritz looks forward to continuing his culinary journey, celebrating the diverse flavors of the world and sharing his innovative creations with guests aboard Bereshit.

Menu

Breakfast Buffet:



  • Coffee. Thee, Juices, Home made Smoothies.

  • Yogurt, Muesli, Ops, Berries, Dry fruit...

  • French pastries, French toast, Omelet bar, Crepes, Pancakes, Fried eggs, Bacon, Charcuterie, Cheeses, Creme cheeses,..

  • Sourdough Toast, Eggs Benedict, Eggs Florentine, Shakusha Eggs

  • Bagels (Crème Fraiche, Salmon, Kervel) (Dijon mustard, Spianata Romana, Pickles)



 


Salads / Entree / Soups:



  • Cesar Salad. Romain lettuce, parmesan, chicken, egg, bacon, dressing, croutons.

  • Lentil Salad. Baby spinach, pumpkin pickles, cauliflower slices, red pepper, lemon
    yogurt dressing,

  • Watermelon Salad. Feta, black olives, mint, roaster sesame dressing, crees.

  • Cauliflower Couscous. Celery, cucumber, red onion, pumpkin cubes, pomegranate,
    hazelnut dressing.

  • Smoked Beetroot Salad. Wasabi crème, horseradish crème, blueberries, goat milk dill
    oil marble.

  • Burrata Salad. Green peas pure base, roasted asparagus, pesto, rucola, seeds.

  • Lobster Salad. Butter lettuce, dill crème, maple sirup, beurre noisette dressing.

  • Cherry Tomato Salad. Rucola, manchego cheese, walnut, balsamic vinegar.

  • Salmon Tiraditos. Kimchi marinade, green apple, mango gel, jalapeño jam, tobiko, nori.

  • Tuna Tartar. Oranje soya marinade, tomato, avocado cream, red chilli, cashew nut, negui.

  • Sea Bars Ceviche. Tiger milk marinade, spring onion, red onion pickled, togarashi, kaffir corn gel, crispy shallot.

  • Grilled Octopus. Chipotle glazed, apple/fennel salad, raspberry vinaigrette, amaranth crocanti.

  • Smoked Veal Tartar. Bbq salad, pickled onion, baby corn, shimeji, egg yolk gel, crispy cabolonero, chives oil.

  • Topinambur. Topinambur pure, freekeh, roasted topinambur, mizuna, green oil, seeds.



  • Miso Soup. Shitake, nori, daikon, pickled shimeji, wakame.

  • Ramen Soup. Dashi base, beef, enoki, soya egg, chili oil, furikake.

  • Onion Soup. Croutons, crispy onion, parmesan chip, herbs.

  • Sweet Corn Veloute. Pickled shallot, torched corn, crispy seeds.

  • Parmesan Soup. Crispy bacon, garlic croutons, chives.

  • Gazpacho. Croutons, parsley, chopped cucumber.

  • Salmorejo. Chopped egg, crispy serrano ham, croutons, herbs.

  • Leek Veloute. Crispy garlic, green oil, chives, crispy leek.


 


Main Courses:


Fish



  • Sea Bass Filet. Parsnip pure, seasonal veggies, wasabi hollandaise.

  • Monkey Fish. White beans lemon butter base, carrot, brussels sprouts, beurre blanc
    foam.

  • Black Cod. Roasted Japanese aubergine, miso gel, soya caviar, shimeji, salty fingers.

  • Grilled Ink Fish. Smash potato, black garlic risotto, kimchi mayo, crees.

  • Lobster. Makhani sauce, yogurt, coriander, cashew nuts, lemon caviar.

  • Turbot Filet. Pumpkin pure, tobiko beurre blanc, chicory salad, blood orange dressing.

  • Coquilles St Jacques. Sweet potato pure, cristal scrims, broccolini, passion fruit foam.

  • Salmon Filet. Potato mille-feuille, beetroot pure, spring onion, kohlrabi, cappers sauce.



Meat



  • Entrecot. Parsnip pure, brussels sprouts, mini carrots, potatoes, chipotle grazed, jdv. 

  • Filet Mignon. Potato pure, portobello, bone marrow, rutabaga cubes, brandy jus.

  • Bavette. Beetroot hummus, mushrooms forest, chimichurri, negui, green oil.

  • Chicken Supreme. Onion in three textures, savora mustard siphon, skin cracker.

  • Red Curry Chicken. Edamame beans, bok choy, veggies and fried rice.

  • Lamb Chops. Kale pesto, roasted cherry, purple cabbage salad, rosemary popcorn. 

  • Lamb Shoulder Goulash. Asian style, potatoes, green peas, carrots, daikon, bean sprouts, oyster mushrooms.

  • Duck Breast. Truffle celeriac pave, broccolini, asparagus, orange gel, duck jus.

  • Venison. Topinambur pure, pumpkin cubes, crispy topinambur, green oil, venison jus.


Vegetarian



  • Roasted Cauliflower. White beans pure, baby spinach, beurre noisette, fried cappers.

  • Aubergine. Rice base, miso tahini, honey, spring onion, coriander, pomegranate.

  • Daikon Scallops. Grilled watermelon, tajin/lime cucumber, pickled red onion, feta

  • Bbq Celeriac. Pumpkin pure, cardamon yogurt, hazelnut foam, Mushrooms cracker. 

  • Roasted Broccoli. Broccoli pure, miso bok soy, smoked whiskey dressing, seeds.

  • Salsifí. Honey emulsion, blood orange compote, pollen, salsify chips, crees.

  • Carrot in Textures. Carrot pure, rainbow carrots, coconut milk, vanilla, crispy carrot. 

  • Green Curry. White base, green peas, coriander, bok choy, spring onion, broccolini.


Desserts:



  • Japanese Cheese Cake.

  • Guinness Cake.

  • Créeme Brulé.

  • Matcha Tiramisu.

  • Fruit Parfait.

  • Créeme Caramel.

  • Coconut Tapioca, Mango, 5 spices Honey. - Lemon Pie.

  • Red Fruit Pie.

  • Apple Pie.

  • Bbq Pineapple.


Cocktails:


- Aperol Spritz
- Moscow Mule
- Whiskey Sour
- Amaretto Sour
- Daiquiris
- Margaritas (Spicy, Mango, Strawberry, etc...)


- Dry Martini




  • Inquire about BERESHIT

  • Date Format: MM slash DD slash YYYY
  • Date Format: MM slash DD slash YYYY
  • cyaID: 9646
  • wpcf_mourl: https://www.centralyachtagent.com/snapins/json-ebrochure.php?idin=9646&uid=2395&user=2395
  • mo_cabins: 4
  • wpcf_power: Cat
  • wpcf_powercat: N
  • wpcf_layout: https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht9646/9646brochure88.jpg
  • wpcf_persons: 8
  • wpcf_summerarea: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (BVI)
  • wpcf_winterarea: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (BVI)
  • wpcf_length: 50.00
  • wpcf_beam: 26
  • wpcf_draft: 8.5
  • wpcf_toys:
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  • wpcf_ac: Full
  • wpcf_bbq: Yes
  • wpcf_internet: Onboard WIFI
  • wpcf_generator: 1 Genset Northern
  • wpcf_engines: 2 X Yanmar 85 HP
  • wpcf_year: 2023
  • wpcf_builder: Leopard
  • wpcf_accommodation: x 4 en-suite guest cabins with double beds. Sleeps 8 guests total. Crew take starboard aft cabin.
  • currency: USD
  • yachtCurrencySymbol: $
  • property_price: 22500
  • mo_price: 22500
  • wpcf_high_price: 29500
  • wpcf_price_details: MINIMUM NIGHTS: 5, Inquire for less For 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights. SLEEP ABOARD: Sleep aboard the night before charter dates. Available for half of daily rate. Includes boarding after 4pm, welcome cocktail and canapes plus a light breakfast the next morning. Dinner is to be taken ashore at client expense. HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense. $150 discount per person. CHRISTMAS/NEW YEARS: 7 night minimum CHRISTMAS: 1-8 guests @ $32,800 - charter must end on 12/27 or earlier NEW YEARS: 1-8 guests @ $33,000 - charter may not start prior to 12/28
  • wpcf_crew: a:16:{s:4:"info";s:3206:"Captain Pablo Gomez Gonzalez <br /> <br /> With over four years of experience as a professional sailor and three years as a skilled skipper, Pablo brings a wealth of knowledge and passion to every journey. Having sailed more than 20,000 nautical miles, including two Atlantic Ocean crossings and a remarkable delivery voyage from Cape Town to the Mediterranean, his career is defined by adventure and expertise.<br /> <br /> His love for the sea is matched by his dedication to safety and precision. Whether guiding charter guests through the stunning Balearic Islands during summer or navigating complex routes, he expertly employs advanced navigational equipment and meticulous planning to ensure smooth and enjoyable voyages.<br /> <br /> A natural leader, Pablo thrives on fostering a well-coordinated crew and delivering an exceptional charter experience. With his deep knowledge of weather patterns, local surroundings, and potential challenges, he combines professionalism with a personal passion for sailing, making each trip unforgettable for his guests.<br /> <br /> Aritz Santiago Ballesteros<br /> <br /> Aritz Ballesteros is a 36-year-old chef renowned for his passion for creating unforgettable culinary experiences. Over the years, he has evolved from a culinary enthusiast into a seasoned Head Chef, excelling in kitchen management, team leadership, menu creation, and event organization.<br /> <br /> Aritz’s career has taken him across much of Europe, including a notable tenure with Chateauform in the Netherlands, where he worked in stunning locations across Holland, Germany, France, and Switzerland. His experience includes positions at prestigious establishments such as the five-star Conservatorium Hotel in Amsterdam and high-end restaurants like Taiko Amsterdam, specializing in Asian cuisine, and Helling 7 in Amsterdam.<br /> <br /> Last summer, Aritz embraced a new challenge by transitioning to the role of a yacht chef. This career move has been both rewarding and transformative, allowing him to adapt his culinary expertise to the unique demands of working in a confined onboard environment. As a barbecue enthusiast, Aritz has relished the opportunity to innovate while delivering exceptional dining experiences to clients.<br /> <br /> His time in Mallorca was particularly fulfilling, as he consistently exceeded guests' expectations with his culinary artistry. Now based aboard the catamaran Bereshit in the British Virgin Islands, Aritz continues to craft memorable dining experiences for guests exploring the Caribbean.<br /> <br /> Although he hails from Spain, Aritz’s extensive travels have greatly enriched his culinary repertoire. He remains deeply connected to his Mediterranean roots, specializing in Spanish, Italian, French, and Greek cuisines, while skillfully incorporating Asian influences from Japan, Thailand, and Indonesia. His appreciation for vibrant flavors also extends to South American cuisines, particularly those of Peru and Mexico.<br /> <br /> Aritz looks forward to continuing his culinary journey, celebrating the diverse flavors of the world and sharing his innovative creations with guests aboard Bereshit.";s:5:"photo";s:81:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht9646/9646brochure44.jpg";s:4:"size";s:1:"2";s:12:"captain_name";s:20:"Pablo Gomez Gonzalez";s:14:"captain_nation";s:7:"Spanish";s:12:"captain_born";s:1:"0";s:15:"captain_license";s:0:"";s:18:"captain_yr_sailing";s:1:"0";s:21:"captain_yr_chartering";s:1:"0";s:17:"captain_languages";s:0:"";s:9:"crew_name";s:26:"Aritz Santiago Ballesteros";s:16:"crew_nationality";s:7:"Spanish";s:12:"crew_license";s:0:"";s:15:"crew_yr_sailing";s:1:"0";s:18:"crew_yr_chartering";s:1:"0";s:7:"crewimg";a:2:{i:1;a:2:{s:3:"url";s:76:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht9646/9646crew1.jpg";s:4:"desc";s:7:"Captain";}i:2;a:2:{s:3:"url";s:72:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht9646/9646crew2";s:4:"desc";s:9:"Chef/Mate";}}}
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  • wpcf_mainimg_description: Bereshit, means "In the Beginning" and is Hebrew by origin as it was the first word in the Hebrew bible signaling "a divine plan".
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  • wpcf_menu: <p style="text-align: center;"><strong>Breakfast Buffet:</strong></p> <ul style="text-align: center;"> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Coffee. Thee, Juices, Home made Smoothies.</span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Yogurt, Muesli, Ops, Berries, Dry fruit...</span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">French pastries, French toast, Omelet bar, Crepes, Pancakes, Fried eggs, Bacon, Charcuterie, Cheeses, Creme cheeses,..</span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Sourdough Toast, Eggs Benedict, Eggs Florentine, Shakusha Eggs</span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Bagels (Crème Fraiche, Salmon, Kervel) (Dijon mustard, Spianata Romana, Pickles)</span><span style="font-weight: 400;"><br /><br /></span></li> </ul> <p style="text-align: center;">&nbsp;</p> <p style="text-align: center;"><strong>Salads / Entree / Soups:</strong></p> <ul style="text-align: center;"> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Cesar Salad. Romain lettuce, parmesan, chicken, egg, bacon, dressing, croutons.</span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Lentil Salad. Baby spinach, pumpkin pickles, cauliflower slices, red pepper, lemon</span><span style="font-weight: 400;"><br /></span><span style="font-weight: 400;">yogurt dressing,</span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Watermelon Salad. Feta, black olives, mint, roaster sesame dressing, crees.</span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Cauliflower Couscous. Celery, cucumber, red onion, pumpkin cubes, pomegranate,</span><span style="font-weight: 400;"><br /></span><span style="font-weight: 400;">hazelnut dressing.</span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Smoked Beetroot Salad. Wasabi crème, horseradish crème, blueberries, goat milk dill</span><span style="font-weight: 400;"><br /></span><span style="font-weight: 400;">oil marble.</span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Burrata Salad. Green peas pure base, roasted asparagus, pesto, rucola, seeds.</span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Lobster Salad. Butter lettuce, dill crème, maple sirup, beurre noisette dressing.</span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Cherry Tomato Salad. Rucola, manchego cheese, walnut, balsamic vinegar.</span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Salmon Tiraditos. Kimchi marinade, green apple, mango gel, jalapeño jam, tobiko, nori.</span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Tuna Tartar. Oranje soya marinade, tomato, avocado cream, red chilli, cashew nut, negui.</span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Sea Bars Ceviche. Tiger milk marinade, spring onion, red onion pickled, togarashi, kaffir corn gel, crispy shallot.</span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Grilled Octopus. Chipotle glazed, apple/fennel salad, raspberry vinaigrette, amaranth crocanti.</span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Smoked Veal Tartar. Bbq salad, pickled onion, baby corn, shimeji, egg yolk gel, crispy cabolonero, chives oil.</span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Topinambur. Topinambur pure, freekeh, roasted topinambur, mizuna, green oil, seeds.</span></li> </ul> <ul style="text-align: center;"> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Miso Soup. Shitake, nori, daikon, pickled shimeji, wakame.</span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Ramen Soup. Dashi base, beef, enoki, soya egg, chili oil, furikake.</span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Onion Soup. Croutons, crispy onion, parmesan chip, herbs.</span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Sweet Corn Veloute. Pickled shallot, torched corn, crispy seeds.</span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Parmesan Soup. Crispy bacon, garlic croutons, chives.</span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Gazpacho. Croutons, parsley, chopped cucumber.</span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Salmorejo. 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Thee, Juices, Home made Smoothies.</span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Yogurt, Muesli, Ops, Berries, Dry fruit...</span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">French pastries, French toast, Omelet bar, Crepes, Pancakes, Fried eggs, Bacon, Charcuterie, Cheeses, Creme cheeses,..</span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Sourdough Toast, Eggs Benedict, Eggs Florentine, Shakusha Eggs</span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Bagels (Crème Fraiche, Salmon, Kervel) (Dijon mustard, Spianata Romana, Pickles)</span><span style="font-weight: 400;"><br /><br /></span></li> </ul> <p style="text-align: center;">&nbsp;</p> <p style="text-align: center;"><strong>Salads / Entree / Soups:</strong></p> <ul style="text-align: center;"> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Cesar Salad. Romain lettuce, parmesan, chicken, egg, bacon, dressing, croutons.</span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Lentil Salad. Baby spinach, pumpkin pickles, cauliflower slices, red pepper, lemon</span><span style="font-weight: 400;"><br /></span><span style="font-weight: 400;">yogurt dressing,</span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Watermelon Salad. Feta, black olives, mint, roaster sesame dressing, crees.</span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Cauliflower Couscous. Celery, cucumber, red onion, pumpkin cubes, pomegranate,</span><span style="font-weight: 400;"><br /></span><span style="font-weight: 400;">hazelnut dressing.</span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Smoked Beetroot Salad. Wasabi crème, horseradish crème, blueberries, goat milk dill</span><span style="font-weight: 400;"><br /></span><span style="font-weight: 400;">oil marble.</span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Burrata Salad. Green peas pure base, roasted asparagus, pesto, rucola, seeds.</span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Lobster Salad. Butter lettuce, dill crème, maple sirup, beurre noisette dressing.</span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Cherry Tomato Salad. Rucola, manchego cheese, walnut, balsamic vinegar.</span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Salmon Tiraditos. Kimchi marinade, green apple, mango gel, jalapeño jam, tobiko, nori.</span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Tuna Tartar. Oranje soya marinade, tomato, avocado cream, red chilli, cashew nut, negui.</span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Sea Bars Ceviche. Tiger milk marinade, spring onion, red onion pickled, togarashi, kaffir corn gel, crispy shallot.</span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Grilled Octopus. Chipotle glazed, apple/fennel salad, raspberry vinaigrette, amaranth crocanti.</span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Smoked Veal Tartar. Bbq salad, pickled onion, baby corn, shimeji, egg yolk gel, crispy cabolonero, chives oil.</span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Topinambur. Topinambur pure, freekeh, roasted topinambur, mizuna, green oil, seeds.</span></li> </ul> <ul style="text-align: center;"> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Miso Soup. Shitake, nori, daikon, pickled shimeji, wakame.</span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Ramen Soup. Dashi base, beef, enoki, soya egg, chili oil, furikake.</span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Onion Soup. Croutons, crispy onion, parmesan chip, herbs.</span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Sweet Corn Veloute. Pickled shallot, torched corn, crispy seeds.</span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Parmesan Soup. Crispy bacon, garlic croutons, chives.</span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Gazpacho. Croutons, parsley, chopped cucumber.</span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Salmorejo. Chopped egg, crispy serrano ham, croutons, herbs.</span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Leek Veloute. Crispy garlic, green oil, chives, crispy leek.</span></li> </ul> <p style="text-align: center;">&nbsp;</p> <p style="text-align: center;"><strong>Main Courses:</strong></p> <p style="text-align: center;"><em><span style="font-weight: 400;">Fish</span></em></p> <ul style="text-align: center;"> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Sea Bass Filet. Parsnip pure, seasonal veggies, wasabi hollandaise.</span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Monkey Fish. White beans lemon butter base, carrot, brussels sprouts, beurre blanc</span><span style="font-weight: 400;"><br /></span><span style="font-weight: 400;">foam.</span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Black Cod. Roasted Japanese aubergine, miso gel, soya caviar, shimeji, salty fingers.</span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Grilled Ink Fish. Smash potato, black garlic risotto, kimchi mayo, crees.</span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Lobster. Makhani sauce, yogurt, coriander, cashew nuts, lemon caviar.</span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Turbot Filet. Pumpkin pure, tobiko beurre blanc, chicory salad, blood orange dressing.</span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Coquilles St Jacques. Sweet potato pure, cristal scrims, broccolini, passion fruit foam.</span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Salmon Filet. Potato mille-feuille, beetroot pure, spring onion, kohlrabi, cappers sauce.</span><span style="font-weight: 400;"><br /><br /></span></li> </ul> <p style="text-align: center;"><em><span style="font-weight: 400;">Meat</span></em></p> <ul style="text-align: center;"> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Entrecot. Parsnip pure, brussels sprouts, mini carrots, potatoes, chipotle grazed, jdv.&nbsp;</span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Filet Mignon. Potato pure, portobello, bone marrow, rutabaga cubes, brandy jus.</span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Bavette. Beetroot hummus, mushrooms forest, chimichurri, negui, green oil.</span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Chicken Supreme. Onion in three textures, savora mustard siphon, skin cracker.</span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Red Curry Chicken. Edamame beans, bok choy, veggies and fried rice.</span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Lamb Chops. Kale pesto, roasted cherry, purple cabbage salad, rosemary popcorn.&nbsp;</span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Lamb Shoulder Goulash. Asian style, potatoes, green peas, carrots, daikon, bean sprouts, oyster mushrooms.</span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Duck Breast. Truffle celeriac pave, broccolini, asparagus, orange gel, duck jus.</span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Venison. Topinambur pure, pumpkin cubes, crispy topinambur, green oil, venison jus.</span></li> </ul> <p style="text-align: center;"><em><span style="font-weight: 400;">Vegetarian</span></em></p> <ul style="text-align: center;"> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Roasted Cauliflower. White beans pure, baby spinach, beurre noisette, fried cappers.</span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Aubergine. Rice base, miso tahini, honey, spring onion, coriander, pomegranate.</span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Daikon Scallops. Grilled watermelon, tajin/lime cucumber, pickled red onion, feta</span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Bbq Celeriac. Pumpkin pure, cardamon yogurt, hazelnut foam, Mushrooms cracker.&nbsp;</span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Roasted Broccoli. Broccoli pure, miso bok soy, smoked whiskey dressing, seeds.</span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Salsifí. Honey emulsion, blood orange compote, pollen, salsify chips, crees.</span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Carrot in Textures. Carrot pure, rainbow carrots, coconut milk, vanilla, crispy carrot.&nbsp;</span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Green Curry. White base, green peas, coriander, bok choy, spring onion, broccolini.</span></li> </ul> <p style="text-align: center;"><strong>Desserts:</strong></p> <ul style="text-align: center;"> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Japanese Cheese Cake.</span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Guinness Cake.</span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Créeme Brulé.</span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Matcha Tiramisu.</span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Fruit Parfait.</span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Créeme Caramel.</span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Coconut Tapioca, Mango, 5 spices Honey. - Lemon Pie.</span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Red Fruit Pie.</span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Apple Pie.</span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Bbq Pineapple.</span></li> </ul> <p style="text-align: center;"><strong>Cocktails:</strong></p> <p style="text-align: center;"><span style="font-weight: 400;">- Aperol Spritz</span><span style="font-weight: 400;"><br /></span><span style="font-weight: 400;">- Moscow Mule</span><span style="font-weight: 400;"><br /></span><span style="font-weight: 400;">- Whiskey Sour</span><span style="font-weight: 400;"><br /></span><span style="font-weight: 400;">- Amaretto Sour</span><span style="font-weight: 400;"><br /></span><span style="font-weight: 400;">- Daiquiris</span><span style="font-weight: 400;"><br /></span><span style="font-weight: 400;">- Margaritas (Spicy, Mango, Strawberry, etc...) </span></p> <p style="text-align: center;"><span style="font-weight: 400;">- Dry Martini</span></p> <p style="text-align: center;"><br style="font-weight: 400;" /><br style="font-weight: 400;" /></p>";s:13:"yachtMenu1Pic";s:76:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht9646/9646menu1.jpg";s:13:"yachtMenu2Pic";s:76:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht9646/9646menu2.jpg";s:13:"yachtMenu3Pic";s:76:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht9646/9646menu3.jpg";s:13:"yachtMenu4Pic";s:76:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht9646/9646menu4.jpg";s:13:"yachtMenu5Pic";s:0:"";s:13:"yachtMenu6Pic";s:0:"";s:13:"yachtMenu7Pic";s:0:"";s:13:"yachtMenu8Pic";s:0:"";s:13:"yachtMenu9Pic";s:0:"";s:14:"yachtMenu10Pic";s:0:"";s:9:"yachtCrew";s:1:"2";s:14:"yachtCrewSmoke";s:2:"No";s:13:"yachtCrewPets";s:2:"No";s:16:"yachtCrewPetType";s:0:"";s:16:"yachtCaptainName";s:20:"Pablo Gomez Gonzalez";s:18:"yachtCaptainNation";s:7:"Spanish";s:16:"yachtCaptainBorn";s:1:"0";s:15:"yachtCaptainLic";s:0:"";s:18:"yachtCaptainYrSail";s:1:"0";s:19:"yachtCaptainYrChart";s:1:"0";s:16:"yachtCaptainLang";s:0:"";s:13:"yachtCrewName";s:26:"Aritz Santiago Ballesteros";s:14:"yachtCrewTitle";s:9:"Chef/Mate";s:15:"yachtCrewNation";s:7:"Spanish";s:15:"yachtCrewYrBorn";s:1:"0";s:12:"yachtCrewLic";s:0:"";s:15:"yachtCrewYrSail";s:1:"0";s:16:"yachtCrewYrChart";s:1:"0";s:13:"yachtCrewLang";s:0:"";s:16:"yachtCrewProfile";s:3206:"Captain Pablo Gomez Gonzalez <br /> <br /> With over four years of experience as a professional sailor and three years as a skilled skipper, Pablo brings a wealth of knowledge and passion to every journey. Having sailed more than 20,000 nautical miles, including two Atlantic Ocean crossings and a remarkable delivery voyage from Cape Town to the Mediterranean, his career is defined by adventure and expertise.<br /> <br /> His love for the sea is matched by his dedication to safety and precision. Whether guiding charter guests through the stunning Balearic Islands during summer or navigating complex routes, he expertly employs advanced navigational equipment and meticulous planning to ensure smooth and enjoyable voyages.<br /> <br /> A natural leader, Pablo thrives on fostering a well-coordinated crew and delivering an exceptional charter experience. With his deep knowledge of weather patterns, local surroundings, and potential challenges, he combines professionalism with a personal passion for sailing, making each trip unforgettable for his guests.<br /> <br /> Aritz Santiago Ballesteros<br /> <br /> Aritz Ballesteros is a 36-year-old chef renowned for his passion for creating unforgettable culinary experiences. Over the years, he has evolved from a culinary enthusiast into a seasoned Head Chef, excelling in kitchen management, team leadership, menu creation, and event organization.<br /> <br /> Aritz’s career has taken him across much of Europe, including a notable tenure with Chateauform in the Netherlands, where he worked in stunning locations across Holland, Germany, France, and Switzerland. His experience includes positions at prestigious establishments such as the five-star Conservatorium Hotel in Amsterdam and high-end restaurants like Taiko Amsterdam, specializing in Asian cuisine, and Helling 7 in Amsterdam.<br /> <br /> Last summer, Aritz embraced a new challenge by transitioning to the role of a yacht chef. This career move has been both rewarding and transformative, allowing him to adapt his culinary expertise to the unique demands of working in a confined onboard environment. As a barbecue enthusiast, Aritz has relished the opportunity to innovate while delivering exceptional dining experiences to clients.<br /> <br /> His time in Mallorca was particularly fulfilling, as he consistently exceeded guests' expectations with his culinary artistry. Now based aboard the catamaran Bereshit in the British Virgin Islands, Aritz continues to craft memorable dining experiences for guests exploring the Caribbean.<br /> <br /> Although he hails from Spain, Aritz’s extensive travels have greatly enriched his culinary repertoire. He remains deeply connected to his Mediterranean roots, specializing in Spanish, Italian, French, and Greek cuisines, while skillfully incorporating Asian influences from Japan, Thailand, and Indonesia. His appreciation for vibrant flavors also extends to South American cuisines, particularly those of Peru and Mexico.<br /> <br /> Aritz looks forward to continuing his culinary journey, celebrating the diverse flavors of the world and sharing his innovative creations with guests aboard Bereshit.";s:14:"yachtCrewPhoto";s:81:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht9646/9646brochure44.jpg";s:13:"yachtCrew1Pic";s:76:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht9646/9646crew1.jpg";s:13:"yachtCrew2Pic";s:72:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht9646/9646crew2";s:13:"yachtCrew3Pic";s:0:"";s:13:"yachtCrew4Pic";s:0:"";s:13:"yachtCrew5Pic";s:0:"";s:13:"yachtCrew6Pic";s:0:"";s:13:"yachtCrew7Pic";s:0:"";s:13:"yachtCrew8Pic";s:0:"";s:13:"yachtCrew9Pic";s:0:"";s:14:"yachtCrew10Pic";s:0:"";s:14:"yachtCrew1Name";s:5:"Pablo";s:14:"yachtCrew2Name";s:16:"Artiz - Santiago";s:14:"yachtCrew3Name";s:0:"";s:14:"yachtCrew4Name";s:0:"";s:14:"yachtCrew5Name";s:0:"";s:14:"yachtCrew6Name";s:0:"";s:14:"yachtCrew7Name";s:0:"";s:14:"yachtCrew8Name";s:0:"";s:14:"yachtCrew9Name";s:0:"";s:15:"yachtCrew10Name";s:0:"";s:15:"yachtCrew1Title";s:7:"Captain";s:15:"yachtCrew2Title";s:9:"Chef/Mate";s:15:"yachtCrew3Title";s:0:"";s:15:"yachtCrew4Title";s:0:"";s:15:"yachtCrew5Title";s:0:"";s:15:"yachtCrew6Title";s:0:"";s:15:"yachtCrew7Title";s:0:"";s:15:"yachtCrew8Title";s:0:"";s:15:"yachtCrew9Title";s:0:"";s:16:"yachtCrew10Title";s:0:"";s:9:"yachtFlag";s:11:"Cook Island";s:13:"yachtHomePort";s:14:"Virgin Islands";s:14:"yachtWBasePort";s:14:"Virgin Islands";s:8:"yachtRig";s:0:"";s:14:"yachtGrossTons";s:0:"";s:12:"yachtAcNight";s:3:"Yes";s:16:"yachtAcSurCharge";s:0:"";s:9:"yachtTubs";s:1:"0";s:20:"yachtLocationDetails";s:132:"Available in the USVI/BVI, SXM and willing to relocate down island. Preferred pick up and drop off is Yacht Haven Grande, USVI. ";s:10:"yachtTerms";s:15:"Caribbean Terms";s:13:"yachtCaptOnly";s:0:"";s:15:"yachtSpecialCon";s:0:"";s:14:"yachtContracts";s:0:"";s:21:"yachtConsumptionUnits";s:9:"Litres/Hr";s:10:"yachtRange";s:0:"";s:11:"yachtPermit";s:1:"1";s:12:"yachtLicense";s:1:"1";s:8:"yachtMca";s:1:"0";s:16:"yachtDeepSeaFish";s:0:"";s:10:"yachtSatTv";s:2:"No";s:9:"yachtIpod";s:3:"Yes";s:10:"yachtVideo";s:3:"Yes";s:17:"yachtSailInstruct";s:0:"";s:13:"yachtInternet";s:12:"Onboard WIFI";s:16:"yachtCaptainOnly";s:0:"";s:16:"yachtBrokerNotes";s:42:"*Sleep-aboards are commissionable <br /> ";s:10:"yachtNumGC";i:3;s:13:"yachtGC1Title";s:76:"Wedding Sailing Cruise in the BVI’s….its a must with this crew!";s:8:"yachtGC1";s:1068:"This was a trip of a lifetime and both Captain Pablo and Chef Aritz made it all possible. They went above and beyond to make our 8 day sail the most memorable trip EVER! Captain Pablo’s knowledge of the BVI’s was spot on and always knew the best islands to visit. We wanted to dinner one night on an island and his recommendation was amazing and he even made the reservations for us. We also decided at the last minute to get married on the boat so Captain Pablo made sure my day was perfect and found decorations and had a beautiful bouquet of flowers for me. The food….I can’t even describe the amazing dishes that Chef Aritz prepared for us, each morning he greeted me with a cappuccino and made sure to review the daily menu with us and gave us options. I’ll post pics of each meal so they can speak for themselves. Each meal was made with love and even Captain Pablo made his famous grandmothers French Toast one morning which was to die for! I would 100% recommend sailing with this crew, you won’t be disappointed I promise.";s:10:"yachtGC1P1";s:84:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht9646/9646guests31168-1.jpg";s:10:"yachtGC1P2";s:84:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht9646/9646guests31168-2.jpg";s:10:"yachtGC1P3";s:84:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht9646/9646guests31168-3.jpg";s:13:"yachtGC2Title";s:30:"They Were Super With Everyone!";s:8:"yachtGC2";s:637:"The best of times are had at sailing the sea and this boat is the one you want.<br /> Pablo and Artiz were great and blended perfectly with my family. They were always on point and delivered everything anyone could ever want. They were super with everyone in my family and my 3yr old daughter loved them both. Food and a clean cabin was always available and they became great friends and honestly I was sad to part ways at the end of the trip. Can't wait to sail with them again in the future. The boat was amazing and the trip was too, l've been around the world and have had many trips, you can't go wrong with the Bereshit crew!!!!!!";s:10:"yachtGC2P1";s:0:"";s:10:"yachtGC2P2";s:0:"";s:10:"yachtGC2P3";s:0:"";s:13:"yachtGC3Title";s:16:"5 Star Adventure";s:8:"yachtGC3";s:255:"Our sailing experience around Mallorca on the Leopard 50 ‘Bereshit’ was nothing short of magical - from the breathtaking beaches and luxurious comfort to the exceptional crew, every moment was a five-star adventure we’ll cherish forever!";s:10:"yachtGC3P1";s:0:"";s:10:"yachtGC3P2";s:0:"";s:10:"yachtGC3P3";s:0:"";s:15:"yachtInsCompany";s:0:"";s:11:"yachtPolicy";s:0:"";s:14:"yachtLiability";s:0:"";s:18:"yachtEffectiveDate";s:0:"";s:17:"yachtContractName";s:12:"SAL GORDA BV";s:20:"yachtContractAddress";s:63:"c/o 110 East Broward Blvd. Suite 1700 Fort Lauderdale, FL 33301";s:18:"yachtCoverageAreas";s:0:"";s:12:"yachtInsFlag";s:12:"Cook Islands";s:16:"yachtInsHomeport";s:12:"Cook Islands";s:11:"yachtRegNum";s:5:"15185";s:14:"yachtConPhone1";s:12:"954-947-5311";s:14:"yachtConPhone2";s:0:"";s:14:"yachtConPhone3";s:0:"";s:11:"yachtConFax";s:0:"";s:17:"yachtWaveConEmail";s:24:"[email protected]";s:13:"yachtConOther";s:0:"";s:12:"yachtManager";s:16:"Yacht Collective";s:16:"yachtManagerName";s:22:"Yacht Collective Team ";s:17:"yachtManagerPhone";s:12:"954-947-5311";s:16:"yachtManagerToll";s:0:"";s:17:"yachtManagerEmail";s:24:"[email protected]";}
  • location_details: Available in the USVI/BVI, SXM and willing to relocate down island. Preferred pick up and drop off is Yacht Haven Grande, USVI.
  • helipad: No
  • sailing_instructor:
  • lengthm: 15.00 m
  • consumption: 2
  • consumption_units: Litres/Hr
  • yachtRange:
  • price_details: MINIMUM NIGHTS: 5, Inquire for less For 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights. SLEEP ABOARD: Sleep aboard the night before charter dates. Available for half of daily rate. Includes boarding after 4pm, welcome cocktail and canapes plus a light breakfast the next morning. Dinner is to be taken ashore at client expense. HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense. $150 discount per person. CHRISTMAS/NEW YEARS: 7 night minimum CHRISTMAS: 1-8 guests @ $32,800 - charter must end on 12/27 or earlier NEW YEARS: 1-8 guests @ $33,000 - charter may not start prior to 12/28
  • terms: Inclusive
  • yachtTermsTypeNum: 1
  • caemail: [email protected]
  • ca: Yacht Collective
  • fullrates: http://www.cyabrochure.com/ebn/2395/pdhaX/9646/4
  • special_conditions:
  • contracts:
  • nude: Inq
  • green: a:3:{s:16:"green_initiative";s:3:"Yes";s:16:"reusable_bottles";s:2:"No";s:19:"other_green_efforts";s:0:"";}
  • diving: a:15:{s:5:"tanks";s:1:"0";s:9:"wet_suits";s:1:"0";s:15:"number_of_dives";s:0:"";s:11:"night_dives";s:1:"0";s:9:"dive_info";s:0:"";s:13:"communication";s:0:"";s:11:"full_course";s:0:"";s:14:"air_compressor";s:11:"Not Onboard";s:3:"bcs";s:1:"0";s:11:"weight_sets";s:1:"0";s:16:"number_of_divers";s:1:"0";s:20:"registrations_number";s:1:"0";s:11:"dive_lights";s:1:"0";s:10:"dive_costs";s:0:"";s:14:"scuba_on_board";s:35:"Yacht offers Rendezvous Diving only";}
  • fishing: a:4:{s:12:"fishing_gear";s:3:"Yes";s:17:"fishing_gear_type";s:22:"Trolling & casting";s:4:"rods";s:0:"";s:16:"deep_sea_fishing";s:0:"";}
  • flag: Cook Island
  • captain_nation: Spanish
  • crew_nationality: Spanish
  • jacuzzi:
  • scubaonboard: Yacht offers Rendezvous Diving only
  • mo_sync_modified: 1783024491
  • reviews: <h2 id='reviews'>Reviews</h2> <div class='bs-example'> <div class="yacht_rev"> Wedding Sailing Cruise in the BVI’s….its a must with this crew!</div><div class='clr'></div><div style='text-align:left;'>This was a trip of a lifetime and both Captain Pablo and Chef Aritz made it all possible. They went above and beyond to make our 8 day sail the most memorable trip EVER! Captain Pablo’s knowledge of the BVI’s was spot on and always knew the best islands to visit. We wanted to dinner one night on an island and his recommendation was amazing and he even made the reservations for us. We also decided at the last minute to get married on the boat so Captain Pablo made sure my day was perfect and found decorations and had a beautiful bouquet of flowers for me. The food….I can’t even describe the amazing dishes that Chef Aritz prepared for us, each morning he greeted me with a cappuccino and made sure to review the daily menu with us and gave us options. I’ll post pics of each meal so they can speak for themselves. Each meal was made with love and even Captain Pablo made his famous grandmothers French Toast one morning which was to die for! I would 100% recommend sailing with this crew, you won’t be disappointed I promise.</div><div class='clr'></div><div class='ebrimg cya-width-33 cya-width-block'><div class='ebrimg2 dc_decor_img' style='display:inline-block;max-width:98%;'><a rel='prettyPhoto[9646]' title='' href='https://i1.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht9646/9646guests31168-1.jpg?2046305688' class="review_img" data-lightbox="review_image"><span></span><img src='' style='border:0px;' alt='Photo 1' class="lazyload img-responsive" data-src="https://i1.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht9646/9646guests31168-1.jpg?2046305688"></a></div></div><div class='ebrimg cya-width-33 cya-width-block'><div class='ebrimg2 dc_decor_img' style='display:inline-block;max-width:98%;'><a rel='prettyPhoto[9646]' title='' href='https://i1.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht9646/9646guests31168-2.jpg?2046305688' class="review_img" data-lightbox="review_image"><span></span><img src='' style='border:0px;' alt='Photo 2' class="lazyload img-responsive" data-src="https://i1.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht9646/9646guests31168-2.jpg?2046305688"></a></div></div><div class='ebrimg cya-width-33 cya-width-block'><div class='ebrimg2 dc_decor_img' style='display:inline-block;max-width:98%;'><a rel='prettyPhoto[9646]' title='' href='https://i1.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht9646/9646guests31168-3.jpg?2046305688' class="review_img" data-lightbox="review_image"><span></span><img src='' style='border:0px;' alt='Photo 3' class="lazyload img-responsive" data-src="https://i1.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht9646/9646guests31168-3.jpg?2046305688"></a></div></div><div class='clr'></div> </div> <div class='bs-example'> <div class="yacht_rev"> They Were Super With Everyone!</div><div class='clr'></div><div style='text-align:left;'>The best of times are had at sailing the sea and this boat is the one you want.<br /> Pablo and Artiz were great and blended perfectly with my family. They were always on point and delivered everything anyone could ever want. They were super with everyone in my family and my 3yr old daughter loved them both. Food and a clean cabin was always available and they became great friends and honestly I was sad to part ways at the end of the trip. Can't wait to sail with them again in the future. The boat was amazing and the trip was too, l've been around the world and have had many trips, you can't go wrong with the Bereshit crew!!!!!!</div><div class='clr'></div> </div> <div class='bs-example'> <div class="yacht_rev"> 5 Star Adventure</div><div class='clr'></div><div style='text-align:left;'>Our sailing experience around Mallorca on the Leopard 50 ‘Bereshit’ was nothing short of magical - from the breathtaking beaches and luxurious comfort to the exceptional crew, every moment was a five-star adventure we’ll cherish forever!</div><div class='clr'></div> </div>
  • reviewscount: 5

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