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CUTE LITTLE CAT

  • Guests: 8
  • Cabins: 4
  • Price Range: $30,000 - $36,000

Base

This yacht is based in the British Virgin Islands.

Yacht Description

CUTE LITTLE CAT yacht is a 63.00 ft long motor yacht catamaran and spends the summer and winter season in the British Virgin Islands. It was built by Lagoon in 2015. The yacht layout features 4 cabins and accommodates 8 guests. The cabin arrangement is following: 4 king cabins.

The motor yacht features 2 x 300 HP VOLVO 1 ONAM 19 KWA engines and a generator.


Accommodation

All cabins have separate heads & showers.

Also : air conditionning with private control, plugs 1 for the shaver + 1 for the vanity, hair dryer, TV sets & DVD readers, ipod docking station

The master cabin is equipped with a large sofa and a Baby crib

Separate crew quarter
Tube: Yes
Guests: 8
Maxspeed: 16
Pref Pickup: ST THOMAS
Other Pickup: BVI'S - St MARTIN
Draft: 3'18
Cruising Speed: 12
Helipad: No
Ac: Full
Ac Night: No
Built: 2015
Turnaround: 48 hours
Cabins: 4
King: 4
Showers: 4
Electric Heads: 4
Jacuzzi: No

Flag: Malta
Homeport: NEW ENGLAND - Private use only
Yacht Permit: 2
Yacht License: 2
Yacht Mca: 1

Features

BBQ: Yes
AC: Full
Generator: 1 ONAM 19 KWA
Internet: Onboard WIFI
Cruising Speed: 12
Max Speed: 16

Amenities

Salon Stereo: Yes
Salon Tv: Yes
Sat Tv: Yes
Multimedia System: Yes
Nude: Inq
Books: YES
Crew Pets: No
Guest Pets: No
Water Maker: yes
Ice Maker: Yes
Number Of Dvds: YES
Number Of Cds: YES
Board Games: Yes
Sun Awning: Yes
Bimini: Yes
Special Diets: Inq
Kosher: Inq
Bbq: Yes
Gay Charters: Inq
Hairdryers: Yes
Crew Smokes: Inq
Children Ok: Yes
Generator: 1 ONAM 19 KWA
Voltages: 24 1 220 V / conv. 110
Hammock: No

Price Details

Price from: $30,000

High season rate: $36,000

WINTER WEEKLY RATES - CARIBBEAN: Home port St Thomas
2 guests : US$ 30 000
3 guests : US$ 31 000
4 guests : US$ 32 000
5 guests : US$ 33 000
6 guests : US$ 34 000
7 guests : US$ 35 000
8 guests : US$ 36 000

+20% APA to cover: Transfers Airport / yacht, cruising permits & taxes; fishing licence if any, marinas fee is any, all alcohols beverages, special requests, communications on board & and fuel for engines if exceeding 4 hours of sail per day.
Food is included in the charter fee.

In the Virgin Islands only, the COBALT R7 BOWRIDER 27'6" (8.38m) named "the Great Dane", with extra nautical toys, is included in the charter fee

Outside the Virgin Islands, APA is 10-15%

One week minimum required - Depending of the calendar and at low season 5 days could be considered.

CHRISTMAS WEEKLY RATES for 2-8 guests : US$ 41 000 / Caribbean terms
NEW YEAR WEEKLY RATES for 2-8 guests : US$ 43 000 / Caribbean terms

Grew gratuity not included - at Charterer discretion

Delivery fees required for any charter out of Virgin Islands
For ST MARTIN: $ 3 000 (round trip/VAT included)


SUMMER WEEKLY RATES: TBA - NEW ENGLAND - OWNER PRIVATE USING


Layout

Water Sports

Dinghy Size: Semi rigid tender 15ft
Kayaks 1 Pax: No
Kayaks 2 Pax: No
Dinghy Hp: YAMAHA 4 stroke - 50HP
Swim Platform: 2
Water Skis Adult: Yes
Boarding Ladder: 2
Beach Games: Yes
Snorkel Gear: Yes
Wake Board: Yes
Paddleboard: Yes

Other Entertainment

Safety netting on the railings (takes a few hrs to install)
Retractable baby gates at the sterns

Radio CD MP3
LCD TV & DVD in the saloon / HOME CINEMA 110 � 4K PROJECTOR
Speakers connected to lounge HI-FI set
Ipod docking station in the saloon
Parlour games, book/CD libraries, DVDs
MP3


Crew

Crew Information

CAPTAIN

CHEF

Deck hand - Stew

Captain: David SCALLAN

WINTER - CARIBBEAN CREW
------------------------------------------

CAPTAIN: David SCALLAN
Irish, VISAS B1B2
RYA Yacht Master offshore sailing & coastal powerboat, STCW 95
Languages: English (native)

Captain Dave Scallan grew up by the water in a small, coastal town in South East Ireland. Water safety and yachting are in his blood. Dave’s dad ran a water rescue operation and his parents pushed him to sail as a young boy. Growing up he raced dinghies, sailed in regattas and spent as much time on the water as he could. During his university years, Dave earned his degree as a mechanical engineer while simultaneously becoming a senior instructor through the Irish Sailing Association.

Dave then went on to instructing sailing in more than eight different yacht clubs in Ireland. After his time in Ireland, he developed a strong desire to travel and live internationally. He took a position at the Southern Yacht Club in New Orleans as a sailing director. After his time in the states, Dave decided to combine his love of the water with his engineering background and work on super yachts in Spain, Italy and Greece. In the Balearics, he was on a 30m sailing yacht.
Dave moved into term charters, captaining in the Split Dubrovnik Region of Croatia and the Cyclades in Greece. He became a cruising instructor through International Yacht Training (IYT) in Thailand and taught courses up through Yacht Master Costal.

Dave became a delivery captain in France where he completed more than four Atlantic crossings. After working as a delivery captain in France, he found himself in the Caribbean, where he has been based for five years. In the British Virgin Islands, he worked in yacht management and operations, but now works in term charters.

Dave has more than 40,000 miles as a captain alone. He attributes his long maritime resume to his sense of humor, ability to whip up a drink and a good time. His goal is to take a day and make the most of it, both on and off charter. His larger than life personality, combined with his experience make him a fun, passionate captain.

In his spare time, he wakeboards, kite boards, skis (on both liquid and frozen water), keeps up with his favorite rugby teams, and scuba dives for lobster. Dave is also an ordained priest. So, come get married, or just enjoy a vacation of a lifetime with Dave at the helm.


CHEF-HOSTESS: Tayla WILLOWS
South African
STCW Basic training / Visas B1B2 and C1/D – Dive master
Languages: English (native) - Basic French

Tayla grew up on the East Coast of South Africa. She has always had a fondness for hospitality. Tayla began her yachting career in France aboard super yachts as a stewardess and has completed a number of professional hospitality courses such as her WSET Level 1 Wine and Spirits course as well as a Bartending and Mixology course.
She has since worked aboard a prominent Sailing Catamaran in the BVI as a deck/ stewardess where she was exposed to cooking and naturally, she fell in love.
Tayla is a professionally trained chef having attained her Level 2 CTH Certificate In Culinary Arts at the accredited Ashburton Cookery School in Devon, she also enjoys any activity that involves being in the water having worked as a children’s swim school teacher earlier in her career.
Tayla will combine her knowledge of service and hospitality with her passion for cuisine to create a tantalizing taste experience.


DECK-HAND: Georgios STATHAKOPOULOS
Greek
STCW 95, IKO (International Kiteboarding Organization), instructor IYT (International Yacht Training) Sail & Power Captain
Languages: Greek (native), English fluent,

Georgios is a seasoned captain, with more than 20 years of experience at sea, working on speedboats, master crafts, big motor yachts and sailing boats. He has spent the last 5 years as a freelancer skipper, watersports and kiteboarding instructor, and business owner.

His college degree in mechanical engineering enables him to maintain the vessels he is on board in excellent condition and he brings a depth of understanding in the fundamentals of yachting.

Thanks to his qualifications Georgios can handle all the sports equipment offered aboard.


Menu

SAMPLE MENU by Tayla WILLOWS




    •  



BREAKFAST


All served with granola, cereals, yogurt, fresh local fruit, freshly ground coffee, espresso, tea and a selection of toast


Freshly baked muffins served with grated mozzarella, jam preserves and whipped cream.


“The All American” - Fried eggs, crispy bacon, beef sausage, mushrooms and grilled tomatoes.


Phyllo pastry egg cups filled with ham, cheese and chives.


Benedict or poached Eggs - Toasted muffins prosciutto with creamy sauce, tomato, mushrooms and avocado.


French toast with maple glazed bacon, fresh berries and Greek yogurt.


Bagels, salmon cream with cheesy scrambled eggs


 Lemon and Ricotta Pancakes


 


LUNCH


Soft tortillas wraps with smoked salmon, cream cheese, fresh strawberries and an island style mango and pineapple sweet chili salsa served with an arugula side salad.


Shrimp and Avocado salad with feta, cucumber, baby tomatoes, snap peas and yellow bell peppers.


Baked hake, spiced tomato dressing and soured lime spinach.


Taco Tuesday! Soft flour tortillas with an assortment of chicken strips, grilled fish, salad ingredients, sour cream, grated cheddar, homemade fresh guacamole, pineapple, black bean and cilantro salsa.


Gourmet burgers with an option of beef, chicken or veggie patty topped with a homemade mango chutney, melted cheddar, tomato, arugula, caramelized onions served with sweet potato wedges.


Buffalo mozzarella salad and couscous served with an assortment freshly baked breads with cold meats, smoked salmon and a selection of gourmet cheeses paired with a selection of chutney’s and jam preserves.


Al Dente Linguine pasta lightly tossed in a lemon and butter sauce topped with crispy parmesan


 


APPETIZERS


Creamy Butternut Squash Soup with parmesan cream.


Caprese Crostini drizzled in aged balsamic.


Cubed Watermelon topped with basil, feta and balsamic reduction.


Smoked Salmon and Cream Cheese pâté served on Melba toast.


Jalepeno Poppers stuffed with blue cheese wrapped in honey drizzled bacon.


Satay Chicken Skewers.


 


DINNER


Baked Fish Cakes served on a bed of baby spinach and tomatoes topped with a citrus dressing.


Fillet Mignon- Classic beef cut, served on a bed of homemade buttery mash topped


with roasted vine tomatoes and a creamy pepper corn sauce.


Mushroom and Parmesan risotto drizzled with lemon.


Herb Encrusted Lamb served with ratatouille, sauté potatoes and drizzled with a red wine jus.


Al Dente Linguine with a tomato and shrimp infused cream topped with fresh muscles and shrimp.


Roasted Chicken breast with gremolata butter, griddled leeks, fresh salad and pan juices.


Baked Cod and Pea Purée with a white wine and butter sauce.


 


 


DESSERT


Sticky dark chocolate brownies with chocolate chunks and vanilla ice cream.


Passion Fruit and White Chocolate Cheesecake.


Key Lime Pie with a Coconut and Pecan crust.


“Dom Pedros”- a South African Decadency.


Salty Crème Caramel.


Mango and passion fruit Eton mess.


Chocolate Fondue with a platter of fresh fruits and berries.


 


 


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