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KRAZY KAT

  • Guests: 9
  • Cabins: 5
  • Price Range: $32,900 - $39,900

Base

This yacht is based in the British Virgin Islands.

Yacht Description

KRAZY KAT yacht is a 61.00 ft long sailboat catamaran and spends the summer and winter season in the British Virgin Islands. It was built by Fountaine-Pajot in 2021. The yacht layout features 5 cabins and accommodates 9 guests. The cabin arrangement is following: 4 queen cabins, 1 single cabin.

and a generator.


Accommodation

4 Queen cabins with ensuite heads (5th Queen cabin is reserved for crew). There is one forward, single crew cabin that are accessed via a hatch in the top deck on port side with two bunk beds. This cabins can be used by a single or more ideally, kids (up to two kids if they are 12 and under). The forward 'crew' cabin does have its own head.
Tube: Yes
Guests: 9
Pref Pickup: Tortola
Other Pickup: St. Thomas
Draft: 5
Helipad: No
Ac: Full
Ac Night: Yes
Built: 2021
Cabins: 5
Queen: 4
Single: 1
Showers: 6
Heads: 5
Jacuzzi: No

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

Features

BBQ: Yes
AC: Full
Generator: 2 Generators
Internet: Onboard WIFI

Amenities

Salon Stereo: Yes
Sat Tv: No
Nude: Yes
Crew Pets: No
Water Maker: Yes
Ice Maker: Yes
Special Diets: Yes
Kosher: Yes
Bbq: Yes
Gay Charters: Yes
Crew Smokes: Inq
Children Ok: Yes
Generator: 2 Generators

Price Details

Price from: $32,900

High season rate: $39,900

Christmas and New Year $39,900/wk all-inclusive

New Years charter can start no earlier than Dec 27th

Krazy Kat is ideal for 8 adults. Krazy Kat can accommodate up to 9 if there is a single adult and a maximum of 10, if 2 in the group are kids 12 and under who will sleep in the forward starboard crew cabin. Maximum of 10 guests, and if the group is 10, it must include at least 2 kids 12 or under. The price for a group of 10 is $34,900/wk all-inclusive.

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

Half Board Option: Includes 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense. Deduct $150/per person from the all-inclusive charter rate for half board. The entire yacht must choose either half board or full board.

No captained-only charters.
No Sleep aboards


Layout

Water Sports

Dinghy Size: Walker Bay 450
Kayaks 2 Pax: 1
Dinghy Hp: 75hp Honda
Floating Mats: Yes
Dinghy Pax: 8
Swim Platform: Yes
Jet Skis: No
Wave Runners: No
Kneeboard: Yes
Snorkel Gear: Yes
Wake Board: Yes
Paddleboard: 2

Crew

Crew Information

Captain

Chef

Captain: Cameron Channing

Cameron Channing

Born in South Africa, and growing up on a safari near the coast, Cameron has always been on or near the water. After starting out in the South of France working as a deckhand on Super Yachts he focused his attention on becoming a captain himself.

Cameron is an accomplished sailor with over 60,000 sea miles under his belt on a range of vessels. This was achieved through yacht deliveries along the African coast, charters in the Mediterranean and now three years of navigating the waters of the Caribbean.


Cameron has a passion for the ocean and all it has to offer. He loves water sports and is a keen fisherman, both with a rod and a spear. He loves to go out and hopefully return with something delicious to toss on the BBQ or ‘BRAAI’ as he would say.

Cameron is an RYA yacht master, PADI Dive Master and qualified sailing instructor. One of his favourite things to do as a Captain is to explore pristine secluded bays where he hopes to some day uncover buried treasure.

Jada Dickie

Jada grew up in the city of Toronto and worked for many years in the restaurant industry. She completed her degree in Hospitality and Tourism Management at Ryerson University in 2018 which equipped her with many important skills and professionalism to bring to the charter world.

Jada has worked as a chef on board an array of vessels for the last 5 years. She feels inspired by cooking and loves to impress her guests with carefully prepared and beautifully presented dishes. Her favourite part of working as a chef is that the options are unlimited when it comes to creating menus, playing with different ingredients, preparing a variety of cuisines and learning new skills.

Jada has worked on yachts in Croatia, Greece, Montenegro, The Bahamas, Antigua, Saint Vincent, Saint Marten and The BVI. Above all she loves to travel and explore new destinations. Being able to combine her passion for food and travel and turn it into a career is the perfect match.

Cam and Jada have worked together for the last four years and truly love what they do. They often receive comments on their impeccable teamwork and have got a system for running smooth and light-hearted charters. They are generous to a fault and do anything they can to go above and beyond for their guests. It is common for them to become good friends with each guest they welcome on board and make everyone feel right at home.





Menu

Jada’s Sample Menu 2021/2022
Fully customizable and catered menu to all allergies and dietary preferences. Creative and delicious cocktails and
wines are offered with each meal.


Breakfast


All breakfasts are accompanied with our deluxe coffee bar that offers freshly brewed coffee, a fully equipped espresso station and an arrangement of teas both hot and iced.


Fresh fruit, yogurts and granola are offered at each breakfast.


Freshly baked cinnamon rolls made from scratch with gooey cream cheese frosting


Avocado smashed toast topped with heirloom tomatoes, feta crumble, pickled red onions and a poached egg served with bacon/sausage


Smoked salmon and cream cheese bagels topped with capers, red onions and fresh dill


Cinnamon brown sugar French toast made with thick brioche topped with freshly made berry compote and whipped mascarpone served with bacon/sausage


Oven-baked cheesy omelet with sun-dried tomatoes, mushrooms and scallions, served with toast, bacon/sausage


Three cheese quiche infused with truffle served with breakfast potatoes and arugula


Lunch


Beer battered baja fish tacos served with spicy Mexican bean salad


Sesame crusted ahi tuna poke bowls in a citrus ponzu dressing atop a bed of quinoa served with pickled ginger, avocado, mango, edamame and seaweed salad


Zesty cajun chicken caesar salads served with freshly baked rosemary sea salt focaccia


Asian noodle salad served with crunchy vegetables, grilled salmon in a miso glaze


Catch-of-the-day fish sandwiches, blackened on the grill on homemade brioche buns served with home fries


Roasted red pepper infused chicken enchiladas baked to perfection and served with fresh guacamole and tortilla chips


Dinner


Shrimp linguine in a cherry tomato garlic white wine sauce served with garlic bread and side salad


Mahi Mahi atop a bed of coconut rice covered in mango salsa served with broccolini


Green Thai curry with pan-seared grouper and homemade garlic and herb naan bread


Salmon teriyaki rice bowls with sautéed vegetables


Surf n’ Turf with ribeye steaks cooked to your liking and fresh lobster served with roasted sweet potatoes and vegetables


Pan-seared brown butter scallops in a garlic lemon sauce served with truffle mash


Happy Hour Appetizers


Bacon-wrapped jalapeño poppers with a paprika aioli


Pork and vegetable gyoza served with a sweet chili sauce


Fresh ceviche served with tortilla chips and vegetables


Charcuterie boards with an arrangement of specially selected cured meats and cheeses


Cheesy quesadillas with a spicy black bean dip


Conch fritters with chipotle aioli


Desserts


Zesty key lime pie with whipped cream


Vanilla creme brûlée


Bailey’s infused chocolate mousse


Rum fudge pie with a graham cracker crust and fresh mint


Pina colada cake with toasted coconut flakes


Specialty Cocktails


Espresso Martini with Irish cream


Aperol spritz with a twist


Spicy watermelon margarita


Grapefruit gin fizz


Citrus bourbon side car


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