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ESPERANZA II

  • Guests: 10
  • Cabins: 5
  • Price Range: $19,550 - $25,550

Base

This yacht is based in the British Virgin Islands.

Yacht Description

ESPERANZA II 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 Lagoon in 2020. The yacht layout features 5 cabins and accommodates 10 guests. The cabin arrangement is following: 5 queen cabins.

The sailboat features 2x80HP Yanmar engines and a generator.


Tube: Yes
Guests: 10
Pref Pickup: Red Hook
Other Pickup: Yacht Haven Grande
Draft: 4.7
Cruising Speed: 8 Knots
Helipad: No
Ac: Full
Ac Night: Yes
Built: 2020
Turnaround: 24 Hours
Cabins: 5
Queen: 5
Showers: 5
Electric Heads: 5
Jacuzzi: No

Flag: USA
Homeport: Grenada
Yacht Permit: 1
Yacht License: 1

Features

BBQ: Yes
AC: Full
Generator: Yes
Internet: Onboard Computer
Cruising Speed: 8 Knots

Amenities

Salon Stereo: Yes
Salon 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
Bimini: Yes
Special Diets: Inq
Kosher: Inq
Bbq: Yes
Gay Charters: Inq
Hairdryers: Yes
Smoking: On sugar scoops only
Crew Smokes: No
Children Ok: Yes
Generator: Yes
Inverter: Yes
Voltages: 110V
Hammock: Yes

Price Details

Price from: $19,550

High season rate: $25,550

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.

XMAS/NEW YEAR’S: 7 nights over Christmas $32,000 and New Year’s flat rate $34,500 for 2-10 guests. 2020 and
2021 New Year’s charters must start December 27th or later.

Embarkation 12PM / Disembarkation 12PM
Departs from St. Thomas, USVI unless otherwise requested.

Additional Rate Details:
HALF-BOARD RATES: Discount of $150 per person
Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches and 4 dinners ashore at client expense. Also see
Local Fare option below.

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.

The rates include:
● Private Yacht & Service of the crew (captain, chef/mate)
● Insurance for the yacht and the passengers (civil liability)
● Accommodation in 4 private air-conditioned double cabins with en suite bathroom and one double cabin with
detached separate private bathroom.
● Bedding, towels and beach towels
● Full board includes all meals served aboard (breakfast, lunch and dinner daily), full bar, and wine served
nightly.
● Consumables for the yacht (diesel, fuel and water), mooring fees, customs and clearance fees.
● Water sports on board: snorkelling gear, stand-up paddleboard, floats, towable inflatables, fishing gear and
tackle.
The rates do not include:
● Cancellation Insurance and private insurance
● Extra drinks, fine wines, champagne & spirits, special meals orders
● Docking fees
● Transfer airport – base – airport
● Personal expenses
● Tip. It is customary to tip your crew at the end of your charter. The amount you leave is totally at your
discretion and should be based on the level of service provided. The suggested gratuity is 15-20% of the
total charter fee.
And more generally all that is not specified as included
One ways / Relocation in Caribbean: please consult us.


Layout

Water Sports

Dinghy Size: 12 Foot Highfield
Dinghy Hp: 20 Honda
Floating Mats: Yes
Dinghy Pax: 8
Swim Platform: Yes
Boarding Ladder: 2
Beach Games: Yes
Snorkel Gear: Yes
Underwater Camera: Yes
Underwater Video: Yes
Wake Board: Yes
Paddleboard: 2

Other Entertainment

Yoga Mats


Crew

Crew Information

Captain

Captain: Zachary Moose

Captain Zachary Moose has been in the Marine industry for over 14 years. Throughout that time he's crewed, Captained, delivered, chartered, and rebuilt a multitude of different vessels around the world. If not sailing you can find him surfing, fishing, or scuba diving, anything in the water! With 10 years experience in the Virgin Islands, and over 40,000 nautical miles logged, he'll be sure to share his expertise and local knowledge with you!

Born and raised in Louisiana, Ashley grew up on soul food and southern hospitality. With her grandparents being travel agents, she started traveling at a young age, which sparked her interest in exploring other cultures and cuisines.

After graduating university with a Bachelor of Science, Ashley became an au pair on the coast of Italy where she was introduced to the Yachting Industry. Since then, she has been a chef on charters and deliveries in various places such as Croatia, Greece, Montenegro, French Polynesia and the Virgin Islands. Her love of travel has brought her to 38 countries where she’s met some incredible people, including Captain Zachary Moose.

Between Moose’s passion for the water and Ashley’s enthusiasm for food and people, you’re guaranteed an experience of a lifetime on Esperanza II. We cannot wait to have you aboard


Menu

BREAKFAST
Continental breakfast including local fruits and vegetables, cereals, tea/coffee served daily with additional hot plate items.



FULL BREAKFAST BUFFET
Eggs, bacon, fruit platter, meat and cheese platter, yogurt parfaits, nutella and banana braided pastry, bread with jams


TRIPLE BERRY PANCAKES
Topped with strawberries, raspberries and blueberry compote



MOROCCAN SHAKSHUKA
With fresh spinach and feta accompanied by warm toast



COCONUT FRENCH TOAST
Made with coconut milk and topped with coconut flakes and whipped cream



MADE TO ORDER OMELETS / FRITTATA
With your choice of fresh vegetables, cold cuts and cheeses



EGGS ROYALE / EGGS FLORENTINE
Smoked salmon or sauteed spinach on top a toasted english muffin with a poached egg



HUEVOS RANCHEROS
Toasted tortilla topped with black beans, cheese, diced tomatoes, a fried egg, avocado and a splash of salsa



LUNCH
SHRIMP & COCONUT RICE
Coconut rice with honey lime coated pan-fried shrimp and mango



BBQ PULLED PORK SLIDERS
With apple coleslaw and corn on the cob



CAJUN JAMBALAYA
A Southern classic - rice dish with chicken, sausage and cajun seasonings paired with a side salad and a roll



BAJA FISH TACOS
Beer-battered fish topped with mango pineapple salsa, purple cabbage and sriracha mayo



SHRIMP CAESAR SALAD
Grilled shrimp, bacon bits, soft-boiled egg and croutons on a bed of chopped romaine and drizzled with homemade caesar dressing



TUNA SUSHI STACK
Jasmine rice, spicy tuna, fresh avocado, grated carrots, sliced cucumber, sriracha mayo and sesame seeds



TERIYAKI SALMON
Serviced with rice and steamed vegetables



SMALL BITES
CHEESE AND CHARCUTERIE BOARD
ASSORTED BRUSCHETTA
STUFFED MUSHROOMS
BAKED BRIE WITH FIGS
ASIAN SPRING ROLLS
NACHO TOWER



DINNER
WHITE WINE SEARED SCALLOPS
Butternut squash puree topped with sauteed mushroom grain salad and white wine seared scallops



PESTO CRUSTED SALMON
Served with asparagus and cherry tomato caprese salad



CREOLE CRAB CAKES
With homemade remoulade sauce and a parmesan roasted potato stack



SUNDRIED TOMATO CHICKEN PASTA
Stuffed with feta, spinach and sundried tomato and covered with sundried tomato pesto paired with angel hair pasta



INDIAN COCONUT CURRY
Chicken and vegetable curry paired with basmati rice



THAI BEEF NOODLE SALAD
Rice noodles mixed with fresh vegetables and topped with slow-cooked pulled Asian beef



SWEETS
CHEESECAKE BITES
CHOCOLATE COVERED STRAWBERRIES
APPLE CRUMBLE OVER VANILLA ICE CREAM
OREO CRUSTED PEANUT BUTTER MOUSSE
KEY LIME PIE
MINI CANNOLI CUPS


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