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Salon Cockpit dining area Cockpit dining area Cockpit grill and dining area Master cabin suite Master cabin suite Guest Cabin Guest Cabin / Bathroom

Philotimo

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

Base

This yacht is based in the British Virgin Islands.

Yacht Description

Philotimo yacht is a 63.00 ft long motor yacht monohull and spends the summer and winter season in the British Virgin Islands. It was built by Lagoon in 2017. The yacht layout features 4 cabins and accommodates 8 guests. The cabin arrangement is following: 3 queen cabins, 1 twin cabin.

Accommodation

Philotimo can accommodate up to 8 guests in 4 cabins; 1 master and 2 queen cabins and one twin, all cabins offer ensuite facilities.
Guests: 8
Draft: 3.11
Helipad: No
Ac: Full
Ac Night: No
Built: 2017
Turnaround: 48hrs preferred / 24hrs inquir
Cabins: 4
Queen: 3
Twin: 1
Showers: 4
Basins: 4
Heads: 4
Electric Heads: 4
Jacuzzi: No
Flag: US
Homeport: Virgin Islands / Grenadines / Windward
Yacht Permit: 2
Yacht License: 2
Yacht Mca: 1

Features

BBQ: Yes
AC: Full
Internet: Onboard WIFI

Amenities

Salon Stereo: Yes
Salon Tv: Yes
Sat Tv: No
Multimedia System: Yes
Nude: Inq
Crew Pets: No
Number Of Dvds: Yes
Number Of Cds: Yes
Special Diets: Yes
Kosher: Inq
Bbq: Yes
Gay Charters: Yes
YachtNudeCharters: Inq
Crew Smokes: No

Price Details

Price from: $30,000

High season rate: $36,000

● ADDITIONAL FEES: Cruising Permits, customs fees, and Taxes to be paid by the Charterer upon entry to Cruising Grounds or Ports for all charter locations.

● MINIMUM NIGHTS: 5

● LESS THAN 7 NIGHT CHARTER RATES: 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:1/2 the daily rate. Dinner ashore at client's expense. Includes; boarding after 4pm, welcome cocktail and breakfast the next morning and early start.

● HALF-BOARD OPTION: $100 discount per person
Includes; 7 breakfasts, 4 lunches & 3 dinners, all other meals to be eaten ashore at client's expense.

● LOCAL FARE OPTION: $75 discount per person
Includes; 7 breakfasts, 5 lunches & 6 dinners, all other meals to be eaten ashore at client's expense.

● TURN AROUNDS: 24-hour turn arounds available for $250 per charter, otherwise 48-hour turns are standard

● 2021/2022 HOLIDAY RATES:

CHRISTMAS: 10% surcharge to be applied to standard charter rates. Must end no later than Dec 26th.
NEW YEARS: Flat rate $43,000 Must begin no sooner than Dec 27th.

Layout

Water Sports

Dinghy Size: 16ft Honda Rib
Kayaks 2 Pax: Yes
Dinghy Hp: 60HP
Floating Mats: Yes
Water Skis Adult: Yes
Water Skis Kids: Yes
Paddleboard: Yes

Other Entertainment

Movies/shows available for guests entertainment onboard

Crew

Crew Information

Captain

Chef/First Mate

Captain: Sarah

Meet the crew!

Meet the crew for season 2022/23!

Captain Sarah and Chef Malikée

Captain Sarah was born in Seattle, Washington and moved to the U.K at an early age where she grew up in Cambridge, England. Her love of architecture and history took her down the path of academic study and she earned a double bachelors in Real Estate & International Business Management, followed by a Masters degree in Urban Planning. In her early 20s she pursued a career in property development in Central London where she worked on large property development projects, with her speciality being in Master Planning large urban spaces.

Captain Sarah switched out the hard hat and steel toe cap boots for her snorkel and sailing gear in 2017 following an extended period traveling across Europe. Captain Sarah found an irrefutable passion for the Ocean during her time in Italy aboard a classic 27ft monohull. Her passion for sailing and the simplicity associated with an ocean based lifestyle was so great that she immediately began a 4 month intensive Yacht Masters Captain License in the Isle of Wight, U.K, one of the most difficult sailing areas in the World.

Following her training, Captain Sarah worked in a variety of positions aboard yachts, from Flotilla Captain on smaller monohull sailing yachts, to deck hand on 300+ft super yachts. Captain Sarah has most recently spent two years as Chef/First Mate aboard a 56ft catamaran in the US Virgin Islands. The variety of roles aboard many styles of yacht had given her the ability to excel in all areas of the yachting industry. Captain Sarah has worked on some of the biggest and most impressive super yachts in the world and has worked and travelled across three of the four continents.

Chef Malikée is a French Canadian from the multicultural city of Montreal, Canada. Her middle eastern heritage introduced her from a young age to a world of aromatic flavours, herbs and spices. She started cooking side by side with her mother early on and she quickly put her in charge of the spices aka “spice girl”. Malikée always had an interest in the art of beauty, which is why she obtained a college degree in Fine Arts and a university degree in Fine Arts and Communications Public Relations.

Right out of school, she felt like she was missing out on life and all the excitement and adventures it had to offer. One thing remained certain; she always felt at ease by the ocean, it brought her peace and happiness. Which is why instead of following a conventional trajectory, she chose to be a free spirit and create her own path, preferably near a source of water.

Malikée embarked on a journey of travelling, discovery, learning about different cultures and local foods. She lived on the beautiful island of Roatan, Honduras for 6 months and learned how to scuba dive and became a rescue diver. She has been fascinated with life underwater ever since and it made her more conscious about eating in a sustainable way. To support this lifestyle, Malikée worked for over a decade in hospitality, foodservice and beverages, sometimes as a waitress and bartender. She loves to create a memorable experience for her clients so it was only natural for it to translate, in due time, into the kitchen. All her different experiences, travels and work in the industry allowed her
to become a well rounded, self-taught home chef. Eager to please the pallet, her creativity comes in handy when it is time to elaborate on different textures and flavours.

In her free time, she also finds great enjoyment in pilates, painting and sculpting. She even had a little exhibition and jumped on the opportunity to do her coming out as an Artist to the world. Looking to the future, Malikée plans to attend the Italian Culinary Institute in Calabria, Italy; what better location to perfect her love for food and fine wines?

Captain Sarah and Chef Malikée have been close friends for years and make an incredibly dynamic and professional team with few limits. “We have the ability to relate to and connect with our guests in a genuine, friendly and fun-filled way that people love. We love sharing our passion for food, the ocean, diving and sailing with guests who are interested in the adventures that come with chartering Philotimo. We promote a high end relaxed and family friendly environment perfect for enjoying our little paradise in the Virgin Islands.

Captain Sarah and Chef Malikée look forward to welcoming you aboard Philotimo!

Menu

BREAKFAST


Eggs bennidictine with bacon and hollandaise sauce served with roasted sweet potatoes and thyme


Smoked salmon and creme cheese sesame bagel topped with red pickled onions and capers served with fresh fruits


French crepes rolled in with ham, cheese and asparagus, drizzled with a Dijon bechamel sauce


Turkish poached eggs served over a garlicky yogurt and fresh herbs, finished with a warm spicy butter with warm naan bread


Breakfast sandwich with bacon and cheesy scrambled eggs with freshly made fruit salad


French toast served with brandy flamed wild berries topped with a vanilla chantilly creme with a coulis of maple syrop


Creamy avocado toast with curry mayo topped with over easy eggs served with a mango,tomato and cilantro salad with limy vinaigrette


LUNCH


Fish tacos served on corn tortilla with a mango, tomato and pineapple salsa topped with pickled red cabbage, spicy mayo and limy cilantro


Smooth ceviche with coconut milk and clementine served with plantain chips


Charred shrimp & pesto Buddha bowls served on a bed of arugula salad and quinoa with avocado and pinneaple


Beef and mango salad with roasted cashew and pistachio nuts, cilantro and Thai basil with a honey based vinaigrette


Greek beef burgers with and herb-feta sauce served with wedged thyme fries and harissa mayo


Tuna tartar with English cucumber and fried wonton, served with a green luscious salad


Watermelon, cucumber, feta and mint salad with balsamic reduction topped with sweet chili charred shrimps


DINNER


Fattoush salad with lemony dressing


Yogourt marinated chicken breast, roasted peppers with basmati rice, homemade tzaziki sauce served with  crispy fried pita


Lemon cheese tart with a shot of limoncello 


---


Buratta salad with grilled peach, heirloom tomatoes, ribbon of cucumbers with a balsamic dressing


Beef carpaccio with fried capers, shaved parmesan, yellow beets and arugula, balsamic reduction with crispy garlic bread baguette


Chocolate lava cake served with a raspberry coulis and pistachio ice cream and an expresso


---


Kale Cesar salad, freshly grated parmesan, croutons and crispy bacon


Filet mignon served with roasted garlic fingerling potatoes, buttery green beans and a chimichurri sauce


Crème brûlée infused with rose water topped with wild berries paired with Poire Williams Prisonnière Pear Brandy


---


Classic savoury Bruschetta with Italian tomatoes and finely chopped chives


Osso buco with zesty gremolata and creamy garlic parsnip purée


Dutch oven blueberry pancake with vanilla whipped cream paired with a lemon drop lavender shot


---


Gazpacho made with Italian tomatoes, served with a sesame cheese bite


Gnocchis with wild mushroom creme sauce and crispy pancetta


Pana Cotta served with warm hot fudge sauce and fresh raspberries on top paired with an espresso martini


---


Fennel and citrus salad served with a lemon sweet honey vinaigrette


Seared Codd served on super green cavalo Nero sauce spaghetti topped with a crispy lemony kale and sourdough crumble


Japanese cake with fresh creme paired with a mint Tom Collins


---


Charcuterie board with local cured meats with a variety of cheeses, grapes and croutons


Paella with sweet chorizo, shrimp and chicken scented with safran


Classic Tiramissu paired with an amaretto shot

  • Inquire about Philotimo

  • Date Format: MM slash DD slash YYYY
  • Date Format: MM slash DD slash YYYY
  • cyaID: 7616
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  • mo_cabins: 4
  • wpcf_power: Power
  • wpcf_powercat: N
  • wpcf_layout: https://www.centralyachtagent.com/yachtadmin/yachtimg/yacht7616/7616brochure88.jpg
  • wpcf_persons: 8
  • wpcf_summerarea: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (US)
  • wpcf_winterarea: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US)
  • wpcf_length: 63.00
  • wpcf_beam: 32
  • wpcf_draft: 3.11
  • wpcf_toys: 12 ft. Double Kayak<br /> 11ft. SUP x2<br /> 14ft Paddle Skiff<br /> Fishing Gear X 3<br /> Submersible Scooter x 2<br /> Snorkel Gear x 8<br /> XL Floating Mat<br /> Junior and Senior Water Skis<br /> KneeBoards x 2<br /> <br /> 60 HP 16ft Honda Rib<br />
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  • wpcf_ac: Full
  • wpcf_bbq: Yes
  • wpcf_internet: Onboard WIFI
  • wpcf_generator:
  • wpcf_engines:
  • wpcf_year: 2017
  • wpcf_builder: Lagoon
  • wpcf_accommodation: Philotimo can accommodate up to 8 guests in 4 cabins; 1 master and 2 queen cabins and one twin, all cabins offer ensuite facilities.
  • currency: USD
  • yachtCurrencySymbol: $
  • property_price: 30000
  • mo_price: 30000
  • wpcf_high_price: 36000
  • wpcf_price_details: ● ADDITIONAL FEES: Cruising Permits, customs fees, and Taxes to be paid by the Charterer upon entry to Cruising Grounds or Ports for all charter locations. ● MINIMUM NIGHTS: 5 ● LESS THAN 7 NIGHT CHARTER RATES: 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:1/2 the daily rate. Dinner ashore at client's expense. Includes; boarding after 4pm, welcome cocktail and breakfast the next morning and early start. ● HALF-BOARD OPTION: $100 discount per person Includes; 7 breakfasts, 4 lunches & 3 dinners, all other meals to be eaten ashore at client's expense. ● LOCAL FARE OPTION: $75 discount per person Includes; 7 breakfasts, 5 lunches & 6 dinners, all other meals to be eaten ashore at client's expense. ● TURN AROUNDS: 24-hour turn arounds available for $250 per charter, otherwise 48-hour turns are standard ● 2021/2022 HOLIDAY RATES: CHRISTMAS: 10% surcharge to be applied to standard charter rates. Must end no later than Dec 26th. NEW YEARS: Flat rate $43,000 Must begin no sooner than Dec 27th.
  • wpcf_crew: a:16:{s:4:"info";s:4704:"Meet the crew!<br /> <br /> Meet the crew for season 2022/23!<br /> <br /> Captain Sarah and Chef Malikée<br /> <br /> Captain Sarah was born in Seattle, Washington and moved to the U.K at an early age where she grew up in Cambridge, England. Her love of architecture and history took her down the path of academic study and she earned a double bachelors in Real Estate & International Business Management, followed by a Masters degree in Urban Planning. In her early 20s she pursued a career in property development in Central London where she worked on large property development projects, with her speciality being in Master Planning large urban spaces.<br /> <br /> Captain Sarah switched out the hard hat and steel toe cap boots for her snorkel and sailing gear in 2017 following an extended period traveling across Europe. Captain Sarah found an irrefutable passion for the Ocean during her time in Italy aboard a classic 27ft monohull. Her passion for sailing and the simplicity associated with an ocean based lifestyle was so great that she immediately began a 4 month intensive Yacht Masters Captain License in the Isle of Wight, U.K, one of the most difficult sailing areas in the World. <br /> <br /> Following her training, Captain Sarah worked in a variety of positions aboard yachts, from Flotilla Captain on smaller monohull sailing yachts, to deck hand on 300+ft super yachts. Captain Sarah has most recently spent two years as Chef/First Mate aboard a 56ft catamaran in the US Virgin Islands. The variety of roles aboard many styles of yacht had given her the ability to excel in all areas of the yachting industry. Captain Sarah has worked on some of the biggest and most impressive super yachts in the world and has worked and travelled across three of the four continents.<br /> <br /> Chef Malikée is a French Canadian from the multicultural city of Montreal, Canada. Her middle eastern heritage introduced her from a young age to a world of aromatic flavours, herbs and spices. She started cooking side by side with her mother early on and she quickly put her in charge of the spices aka “spice girl”. Malikée always had an interest in the art of beauty, which is why she obtained a college degree in Fine Arts and a university degree in Fine Arts and Communications Public Relations. <br /> <br /> Right out of school, she felt like she was missing out on life and all the excitement and adventures it had to offer. One thing remained certain; she always felt at ease by the ocean, it brought her peace and happiness. Which is why instead of following a conventional trajectory, she chose to be a free spirit and create her own path, preferably near a source of water.<br /> <br /> Malikée embarked on a journey of travelling, discovery, learning about different cultures and local foods. She lived on the beautiful island of Roatan, Honduras for 6 months and learned how to scuba dive and became a rescue diver. She has been fascinated with life underwater ever since and it made her more conscious about eating in a sustainable way. To support this lifestyle, Malikée worked for over a decade in hospitality, foodservice and beverages, sometimes as a waitress and bartender. She loves to create a memorable experience for her clients so it was only natural for it to translate, in due time, into the kitchen. All her different experiences, travels and work in the industry allowed her<br /> to become a well rounded, self-taught home chef. Eager to please the pallet, her creativity comes in handy when it is time to elaborate on different textures and flavours.<br /> <br /> In her free time, she also finds great enjoyment in pilates, painting and sculpting. She even had a little exhibition and jumped on the opportunity to do her coming out as an Artist to the world. Looking to the future, Malikée plans to attend the Italian Culinary Institute in Calabria, Italy; what better location to perfect her love for food and fine wines? <br /> <br /> Captain Sarah and Chef Malikée have been close friends for years and make an incredibly dynamic and professional team with few limits. “We have the ability to relate to and connect with our guests in a genuine, friendly and fun-filled way that people love. We love sharing our passion for food, the ocean, diving and sailing with guests who are interested in the adventures that come with chartering Philotimo. We promote a high end relaxed and family friendly environment perfect for enjoying our little paradise in the Virgin Islands.<br /> <br /> Captain Sarah and Chef Malikée look forward to welcoming you aboard Philotimo!";s:5:"photo";s:0:"";s:4:"size";s:1:"3";s:12:"captain_name";s:5:"Sarah";s:14:"captain_nation";s:0:"";s:12:"captain_born";s:1:"0";s:15:"captain_license";s:16:"RYA Yacht Master";s:18:"captain_yr_sailing";s:1:"0";s:21:"captain_yr_chartering";s:1:"0";s:17:"captain_languages";s:7:"English";s:9:"crew_name";s:14:"Malikée";s:16:"crew_nationality";s:0:"";s:12:"crew_license";s:4:"STCW";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:77:"https://www.centralyachtagent.com/yachtadmin/yachtimg/yacht7616/7616crew1.jpg";s:4:"desc";s:7:"Captain";}i:2;a:2:{s:3:"url";s:77:"https://www.centralyachtagent.com/yachtadmin/yachtimg/yacht7616/7616crew2.jpg";s:4:"desc";s:15:"Chef/First Mate";}}}
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  • wpcf_mainimg_description: Philotimo is a beautiful Lagoon 63 Power catamaran with an abundance of space both inside and outside, giving guests the freedom to relax in a variety of different social areas. Philotimo boasts luxurious design, superior cruising performance and she is equipped with all the comforts you could need onboard which makes Philotimo the perfect charter option!
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  • wpcf_menu: <p style="text-align: center;"><span style="text-decoration: underline;"><strong><span style="font-family: 'comic sans ms', sans-serif; font-size: 14pt; color: #ba372a; text-decoration: underline;">BREAKFAST</span></strong></span></p> <p style="text-align: center;"><span style="font-weight: 400; font-family: 'comic sans ms', sans-serif; font-size: 14pt;"><strong>Eggs bennidictine</strong> with bacon and hollandaise sauce served with roasted sweet potatoes and thyme</span></p> <p style="text-align: center;"><span style="font-weight: 400; font-family: 'comic sans ms', sans-serif; font-size: 14pt;"><strong>Smoked salmon and creme cheese sesame bagel</strong> topped with red pickled onions and capers served with fresh fruits</span></p> <p style="text-align: center;"><span style="font-weight: 400; font-family: 'comic sans ms', sans-serif; font-size: 14pt;"><strong>French crepes</strong> rolled in with ham, cheese and asparagus, drizzled with a Dijon bechamel sauce</span></p> <p style="text-align: center;"><span style="font-weight: 400; font-family: 'comic sans ms', sans-serif; font-size: 14pt;"><strong>Turkish poached eggs</strong> served over a garlicky yogurt and fresh herbs, finished with a warm spicy butter with warm naan bread</span></p> <p style="text-align: center;"><span style="font-weight: 400; font-family: 'comic sans ms', sans-serif; font-size: 14pt;"><strong>Breakfast sandwich</strong> with bacon and cheesy scrambled eggs with freshly made fruit salad</span></p> <p style="text-align: center;"><span style="font-weight: 400; font-family: 'comic sans ms', sans-serif; font-size: 14pt;"><strong>French toast</strong> served with brandy flamed wild berries topped with a vanilla chantilly creme with a coulis of maple syrop</span></p> <p style="text-align: center;"><span style="font-weight: 400; font-family: 'comic sans ms', sans-serif; font-size: 14pt;"><strong>Creamy avocado toast</strong> with curry mayo topped with over easy eggs served with a mango,tomato and cilantro salad with limy vinaigrette</span></p> <p style="text-align: center;"><span style="text-decoration: underline; color: #ba372a;"><strong><span style="font-family: 'comic sans ms', sans-serif; font-size: 14pt;">LUNCH</span></strong></span></p> <p style="text-align: center;"><span style="font-weight: 400; font-family: 'comic sans ms', sans-serif; font-size: 14pt;"><strong>Fish tacos</strong> served on corn tortilla with a mango, tomato and pineapple salsa topped with pickled red cabbage, spicy mayo and limy cilantro</span></p> <p style="text-align: center;"><span style="font-weight: 400; font-family: 'comic sans ms', sans-serif; font-size: 14pt;"><strong>Smooth ceviche</strong> with coconut milk and clementine served with plantain chips</span></p> <p style="text-align: center;"><span style="font-weight: 400; font-family: 'comic sans ms', sans-serif; font-size: 14pt;"><strong>Charred shrimp &amp; pesto Buddha bowls</strong> served on a bed of arugula salad and quinoa with avocado and pinneaple</span></p> <p style="text-align: center;"><span style="font-weight: 400; font-family: 'comic sans ms', sans-serif; font-size: 14pt;"><strong>Beef and mango salad </strong>with roasted cashew and pistachio nuts, cilantro and Thai basil with a honey based vinaigrette</span></p> <p style="text-align: center;"><span style="font-weight: 400; font-family: 'comic sans ms', sans-serif; font-size: 14pt;"><strong>Greek beef burgers </strong>with and herb-feta sauce served with wedged thyme fries and harissa mayo</span></p> <p style="text-align: center;"><span style="font-weight: 400; font-family: 'comic sans ms', sans-serif; font-size: 14pt;"><strong>Tuna tartar</strong> with English cucumber and fried wonton, served with a green luscious salad</span></p> <p style="text-align: center;"><span style="font-weight: 400; font-family: 'comic sans ms', sans-serif; font-size: 14pt;"><strong>Watermelon, cucumber, feta and mint salad</strong> with balsamic reduction topped with sweet chili charred shrimps</span></p> <p style="text-align: center;"><span style="text-decoration: underline;"><strong><span style="font-family: 'comic sans ms', sans-serif; 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font-size: 14pt; color: #ba372a; text-decoration: underline;">BREAKFAST</span></strong></span></p> <p style="text-align: center;"><span style="font-weight: 400; font-family: 'comic sans ms', sans-serif; font-size: 14pt;"><strong>Eggs bennidictine</strong> with bacon and hollandaise sauce served with roasted sweet potatoes and thyme</span></p> <p style="text-align: center;"><span style="font-weight: 400; font-family: 'comic sans ms', sans-serif; font-size: 14pt;"><strong>Smoked salmon and creme cheese sesame bagel</strong> topped with red pickled onions and capers served with fresh fruits</span></p> <p style="text-align: center;"><span style="font-weight: 400; font-family: 'comic sans ms', sans-serif; font-size: 14pt;"><strong>French crepes</strong> rolled in with ham, cheese and asparagus, drizzled with a Dijon bechamel sauce</span></p> <p style="text-align: center;"><span style="font-weight: 400; font-family: 'comic sans ms', sans-serif; font-size: 14pt;"><strong>Turkish poached eggs</strong> served over a garlicky yogurt and fresh herbs, finished with a warm spicy butter with warm naan bread</span></p> <p style="text-align: center;"><span style="font-weight: 400; font-family: 'comic sans ms', sans-serif; font-size: 14pt;"><strong>Breakfast sandwich</strong> with bacon and cheesy scrambled eggs with freshly made fruit salad</span></p> <p style="text-align: center;"><span style="font-weight: 400; font-family: 'comic sans ms', sans-serif; font-size: 14pt;"><strong>French toast</strong> served with brandy flamed wild berries topped with a vanilla chantilly creme with a coulis of maple syrop</span></p> <p style="text-align: center;"><span style="font-weight: 400; font-family: 'comic sans ms', sans-serif; font-size: 14pt;"><strong>Creamy avocado toast</strong> with curry mayo topped with over easy eggs served with a mango,tomato and cilantro salad with limy vinaigrette</span></p> <p style="text-align: center;"><span style="text-decoration: underline; color: #ba372a;"><strong><span style="font-family: 'comic sans ms', sans-serif; font-size: 14pt;">LUNCH</span></strong></span></p> <p style="text-align: center;"><span style="font-weight: 400; font-family: 'comic sans ms', sans-serif; font-size: 14pt;"><strong>Fish tacos</strong> served on corn tortilla with a mango, tomato and pineapple salsa topped with pickled red cabbage, spicy mayo and limy cilantro</span></p> <p style="text-align: center;"><span style="font-weight: 400; font-family: 'comic sans ms', sans-serif; font-size: 14pt;"><strong>Smooth ceviche</strong> with coconut milk and clementine served with plantain chips</span></p> <p style="text-align: center;"><span style="font-weight: 400; font-family: 'comic sans ms', sans-serif; font-size: 14pt;"><strong>Charred shrimp &amp; pesto Buddha bowls</strong> served on a bed of arugula salad and quinoa with avocado and pinneaple</span></p> <p style="text-align: center;"><span style="font-weight: 400; font-family: 'comic sans ms', sans-serif; font-size: 14pt;"><strong>Beef and mango salad </strong>with roasted cashew and pistachio nuts, cilantro and Thai basil with a honey based vinaigrette</span></p> <p style="text-align: center;"><span style="font-weight: 400; font-family: 'comic sans ms', sans-serif; font-size: 14pt;"><strong>Greek beef burgers </strong>with and herb-feta sauce served with wedged thyme fries and harissa mayo</span></p> <p style="text-align: center;"><span style="font-weight: 400; font-family: 'comic sans ms', sans-serif; font-size: 14pt;"><strong>Tuna tartar</strong> with English cucumber and fried wonton, served with a green luscious salad</span></p> <p style="text-align: center;"><span style="font-weight: 400; font-family: 'comic sans ms', sans-serif; font-size: 14pt;"><strong>Watermelon, cucumber, feta and mint salad</strong> with balsamic reduction topped with sweet chili charred shrimps</span></p> <p style="text-align: center;"><span style="text-decoration: underline;"><strong><span style="font-family: 'comic sans ms', sans-serif; font-size: 14pt; color: #ba372a; text-decoration: underline;">DINNER</span></strong></span></p> <p style="text-align: center;"><span style="font-weight: 400; font-family: 'comic sans ms', sans-serif; font-size: 14pt;"><strong>Fattoush salad </strong>with lemony dressing</span></p> <p style="text-align: center;"><span style="font-weight: 400; font-family: 'comic sans ms', sans-serif; font-size: 14pt;"><strong>Yogourt marinated chicken breast</strong>, roasted peppers with basmati rice, homemade tzaziki sauce served with&nbsp; crispy fried pita</span></p> <p style="text-align: center;"><span style="font-weight: 400; font-family: 'comic sans ms', sans-serif; font-size: 14pt;"><strong>Lemon cheese tart</strong> with a shot of limoncello&nbsp;</span></p> <p style="text-align: center;"><span style="font-weight: 400; font-family: 'comic sans ms', sans-serif; font-size: 14pt;">---</span></p> <p style="text-align: center;"><span style="font-weight: 400; font-family: 'comic sans ms', sans-serif; font-size: 14pt;"><strong>Buratta salad</strong> with grilled peach, heirloom tomatoes, ribbon of cucumbers with a balsamic dressing</span></p> <p style="text-align: center;"><span style="font-weight: 400; font-family: 'comic sans ms', sans-serif; font-size: 14pt;"><strong>Beef carpaccio </strong>with fried capers, shaved parmesan, yellow beets and arugula, balsamic reduction with crispy garlic bread baguette</span></p> <p style="text-align: center;"><span style="font-weight: 400; font-family: 'comic sans ms', sans-serif; font-size: 14pt;"><strong>Chocolate lava cake</strong> served with a raspberry coulis and pistachio ice cream and an expresso</span></p> <p style="text-align: center;">---</p> <p style="text-align: center;"><span style="font-weight: 400; font-family: 'comic sans ms', sans-serif; font-size: 14pt;"><strong>Kale Cesar salad</strong>, freshly grated parmesan, croutons and crispy bacon</span></p> <p style="text-align: center;"><span style="font-weight: 400; font-family: 'comic sans ms', sans-serif; font-size: 14pt;"><strong>Filet mignon </strong>served with roasted garlic fingerling potatoes, buttery green beans and a chimichurri sauce</span></p> <p style="text-align: center;"><span style="font-weight: 400; font-family: 'comic sans ms', sans-serif; font-size: 14pt;"><strong>Cr&egrave;me br&ucirc;l&eacute;e</strong> infused with rose water topped with wild berries paired with Poire Williams Prisonni&egrave;re Pear Brandy</span></p> <p style="text-align: center;">---</p> <p style="text-align: center;"><span style="font-weight: 400; font-family: 'comic sans ms', sans-serif; font-size: 14pt;"><strong>Classic savoury Bruschetta </strong>with Italian tomatoes and finely chopped chives</span></p> <p style="text-align: center;"><span style="font-weight: 400; font-family: 'comic sans ms', sans-serif; font-size: 14pt;"><strong>Osso buco</strong> with zesty gremolata and creamy garlic parsnip pur&eacute;e</span></p> <p style="text-align: center;"><span style="font-weight: 400; font-family: 'comic sans ms', sans-serif; font-size: 14pt;"><strong>Dutch oven blueberry pancake</strong> with vanilla whipped cream paired with a lemon drop lavender shot</span></p> <p style="text-align: center;">---</p> <p style="text-align: center;"><span style="font-weight: 400; font-family: 'comic sans ms', sans-serif; font-size: 14pt;"><strong>Gazpacho</strong> made with Italian tomatoes, served with a sesame cheese bite</span></p> <p style="text-align: center;"><span style="font-weight: 400; font-family: 'comic sans ms', sans-serif; font-size: 14pt;"><strong>Gnocchis</strong> with wild mushroom creme sauce and crispy pancetta</span></p> <p style="text-align: center;"><span style="font-weight: 400; 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Her love of architecture and history took her down the path of academic study and she earned a double bachelors in Real Estate & International Business Management, followed by a Masters degree in Urban Planning. In her early 20s she pursued a career in property development in Central London where she worked on large property development projects, with her speciality being in Master Planning large urban spaces.<br /> <br /> Captain Sarah switched out the hard hat and steel toe cap boots for her snorkel and sailing gear in 2017 following an extended period traveling across Europe. Captain Sarah found an irrefutable passion for the Ocean during her time in Italy aboard a classic 27ft monohull. Her passion for sailing and the simplicity associated with an ocean based lifestyle was so great that she immediately began a 4 month intensive Yacht Masters Captain License in the Isle of Wight, U.K, one of the most difficult sailing areas in the World. <br /> <br /> Following her training, Captain Sarah worked in a variety of positions aboard yachts, from Flotilla Captain on smaller monohull sailing yachts, to deck hand on 300+ft super yachts. Captain Sarah has most recently spent two years as Chef/First Mate aboard a 56ft catamaran in the US Virgin Islands. The variety of roles aboard many styles of yacht had given her the ability to excel in all areas of the yachting industry. Captain Sarah has worked on some of the biggest and most impressive super yachts in the world and has worked and travelled across three of the four continents.<br /> <br /> Chef Malikée is a French Canadian from the multicultural city of Montreal, Canada. Her middle eastern heritage introduced her from a young age to a world of aromatic flavours, herbs and spices. She started cooking side by side with her mother early on and she quickly put her in charge of the spices aka “spice girl”. Malikée always had an interest in the art of beauty, which is why she obtained a college degree in Fine Arts and a university degree in Fine Arts and Communications Public Relations. <br /> <br /> Right out of school, she felt like she was missing out on life and all the excitement and adventures it had to offer. One thing remained certain; she always felt at ease by the ocean, it brought her peace and happiness. Which is why instead of following a conventional trajectory, she chose to be a free spirit and create her own path, preferably near a source of water.<br /> <br /> Malikée embarked on a journey of travelling, discovery, learning about different cultures and local foods. She lived on the beautiful island of Roatan, Honduras for 6 months and learned how to scuba dive and became a rescue diver. She has been fascinated with life underwater ever since and it made her more conscious about eating in a sustainable way. To support this lifestyle, Malikée worked for over a decade in hospitality, foodservice and beverages, sometimes as a waitress and bartender. She loves to create a memorable experience for her clients so it was only natural for it to translate, in due time, into the kitchen. All her different experiences, travels and work in the industry allowed her<br /> to become a well rounded, self-taught home chef. Eager to please the pallet, her creativity comes in handy when it is time to elaborate on different textures and flavours.<br /> <br /> In her free time, she also finds great enjoyment in pilates, painting and sculpting. She even had a little exhibition and jumped on the opportunity to do her coming out as an Artist to the world. Looking to the future, Malikée plans to attend the Italian Culinary Institute in Calabria, Italy; what better location to perfect her love for food and fine wines? <br /> <br /> Captain Sarah and Chef Malikée have been close friends for years and make an incredibly dynamic and professional team with few limits. “We have the ability to relate to and connect with our guests in a genuine, friendly and fun-filled way that people love. We love sharing our passion for food, the ocean, diving and sailing with guests who are interested in the adventures that come with chartering Philotimo. We promote a high end relaxed and family friendly environment perfect for enjoying our little paradise in the Virgin Islands.<br /> <br /> Captain Sarah and Chef Malikée look forward to welcoming you aboard Philotimo!";s:14:"yachtCrewPhoto";s:0:"";s:13:"yachtCrew1Pic";s:77:"https://www.centralyachtagent.com/yachtadmin/yachtimg/yacht7616/7616crew1.jpg";s:13:"yachtCrew2Pic";s:77:"https://www.centralyachtagent.com/yachtadmin/yachtimg/yacht7616/7616crew2.jpg";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:"Sarah";s:14:"yachtCrew2Name";s:8:"Malikée";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:15:"Chef/First 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:2:"US";s:13:"yachtHomePort";s:38:"Virgin Islands / Grenadines / Windward";s:14:"yachtWBasePort";s:14:"Virgin Islands";s:8:"yachtRig";s:0:"";s:14:"yachtGrossTons";s:0:"";s:12:"yachtAcNight";s:2:"No";s:16:"yachtAcSurCharge";s:0:"";s:9:"yachtTubs";s:1:"0";s:20:"yachtLocationDetails";s:95:"**Philotimo is available for charters located in the USVI & St Martin from Jan 2022 onwards";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:10:"US Gall/Hr";s:10:"yachtRange";s:0:"";s:11:"yachtPermit";s:1:"2";s:12:"yachtLicense";s:1:"2";s:8:"yachtMca";s:1:"1";s:16:"yachtDeepSeaFish";s:0:"";s:10:"yachtSatTv";s:2:"No";s:9:"yachtIpod";s:3:"Yes";s:10:"yachtVideo";s:0:"";s:17:"yachtSailInstruct";s:0:"";s:13:"yachtInternet";s:12:"Onboard WIFI";s:16:"yachtCaptainOnly";s:0:"";s:16:"yachtBrokerNotes";s:647:"Contract names: Philotimo Charters, LLC<br /> Doc/reg #: 748524<br /> Home Port: Road Town- BV<br /> Registered: BVI<br /> <br /> Standard Ships Bar:<br /> <br /> We offer a fully stocked bar with liquors wines and champagne.<br /> <br /> Our standard is up to $40 average for wines and $50 for Liquor and $70 for French Champagne (2 bottles of Veuve Cliqot stocked)<br /> <br /> For higher end wines and liquors we will provide them on request but would charge the delta above our standard stock. For example if they want rare Whiskey at $250 per bottle such as Nacaan etc them we would charge an incremental $200 boat stocking fee.";s:10:"yachtNumGC";i:8;s:13:"yachtGC1Title";s:30:"everything was just excellent!";s:8:"yachtGC1";s:280:"Philotimo gave us the privilege to have the most amazing time! From the food to the beaches and the waters of the USVI - everything was just excellent! We are very sad to leave but very excited to come back and for the next guests to enjoy this beautiful boat and wonderful crew! ";s:10:"yachtGC1P1";s:0:"";s:10:"yachtGC1P2";s:0:"";s:10:"yachtGC1P3";s:0:"";s:13:"yachtGC2Title";s:63:"We would recommend Philotimo to EVERYONE. We will be back soon!";s:8:"yachtGC2";s:289:"We are filled up with so much positive energy & totally recharged. Captain Hugh and crew are just so great! Crew and Captain are genuinely kind and hospitable people. Ya'll made our family feel like your family - amazing! We would recommend Philotimo to EVERYONE. We will be back soon!";s:10:"yachtGC2P1";s:0:"";s:10:"yachtGC2P2";s:0:"";s:10:"yachtGC2P3";s:0:"";s:13:"yachtGC3Title";s:42:"What an amazing week, we wont soon forget!";s:8:"yachtGC3";s:134:"You guys are just tremendous, the yacht is amazing and the gourmet food was incredible too! What an amazing week, we wont soon forget!";s:10:"yachtGC3P1";s:0:"";s:10:"yachtGC3P2";s:0:"";s:10:"yachtGC3P3";s:0:"";s:13:"yachtGC4Title";s:28:"Vivian and Hugh were awesome";s:8:"yachtGC4";s:110:"Thanks for an incredible trip, we had a blast! Vivian and Hugh were awesome. Looking forward to the next time!";s:10:"yachtGC4P1";s:0:"";s:10:"yachtGC4P2";s:0:"";s:10:"yachtGC4P3";s:0:"";s:13:"yachtGC5Title";s:29:"You made it even more special";s:8:"yachtGC5";s:85:"Capt Hugh and Vivi, thank you for an amazing adventure. You made it even more special";s:10:"yachtGC5P1";s:0:"";s:10:"yachtGC5P2";s:0:"";s:10:"yachtGC5P3";s:0:"";s:13:"yachtGC6Title";s:49:"Thank you very much for such an amazing charter! ";s:8:"yachtGC6";s:297:"Thank you very much for such an amazing charter! The experiences on the water and the amazing meals were unforgettable! We loved seeing turtles, swimming in the ocean, riding the tube and kneeboard, and dancing to the steel drum on our final night. This was a first class experience for each of us";s:10:"yachtGC6P1";s:0:"";s:10:"yachtGC6P2";s:0:"";s:10:"yachtGC6P3";s:0:"";s:13:"yachtGC7Title";s:31:"I'm going to miss you so much! ";s:8:"yachtGC7";s:149:"Dear Captain Hugh, I'm going to miss you so much! I hope I get to come back soon. I hope I get to come back to the best boat with the best breakfast!";s:10:"yachtGC7P1";s:0:"";s:10:"yachtGC7P2";s:0:"";s:10:"yachtGC7P3";s:0:"";s:13:"yachtGC8Title";s:50:"From the food to the fun - I will never forget it!";s:8:"yachtGC8";s:124:"Captain Hugh and chef Vivi, this trip was definitely one of my favorites! From the food to the fun - I will never forget it!";s:10:"yachtGC8P1";s:0:"";s:10:"yachtGC8P2";s:0:"";s:10:"yachtGC8P3";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:23:"Philotimo Charters, LLC";s:18:"yachtCoverageAreas";s:0:"";s:12:"yachtInsFlag";s:3:"BVI";s:16:"yachtInsHomeport";s:9:"Road Town";s:11:"yachtRegNum";s:6:"748524";s:14:"yachtConPhone1";s:15:"+1 786 625 3503";s:14:"yachtConPhone2";s:15:"+34 711 018 395";s:14:"yachtConPhone3";s:0:"";s:11:"yachtConFax";s:0:"";s:17:"yachtWaveConEmail";s:17:"lucy@ocean-yc.com";s:13:"yachtConOther";s:0:"";s:12:"yachtManager";s:30:"Ocean Yacht Club - Lucy Cooper";s:16:"yachtManagerName";s:11:"Lucy Cooper";s:17:"yachtManagerPhone";s:15:"+1 786 625 3503";s:16:"yachtManagerToll";s:0:"";s:17:"yachtManagerEmail";s:17:"lucy@ocean-yc.com";}
  • location_details: **Philotimo is available for charters located in the USVI & St Martin from Jan 2022 onwards
  • helipad: No
  • sailing_instructor:
  • lengthm: 19.00 m
  • consumption:
  • consumption_units: US Gall/Hr
  • yachtRange:
  • price_details: ● ADDITIONAL FEES: Cruising Permits, customs fees, and Taxes to be paid by the Charterer upon entry to Cruising Grounds or Ports for all charter locations. ● MINIMUM NIGHTS: 5 ● LESS THAN 7 NIGHT CHARTER RATES: 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:1/2 the daily rate. Dinner ashore at client's expense. Includes; boarding after 4pm, welcome cocktail and breakfast the next morning and early start. ● HALF-BOARD OPTION: $100 discount per person Includes; 7 breakfasts, 4 lunches & 3 dinners, all other meals to be eaten ashore at client's expense. ● LOCAL FARE OPTION: $75 discount per person Includes; 7 breakfasts, 5 lunches & 6 dinners, all other meals to be eaten ashore at client's expense. ● TURN AROUNDS: 24-hour turn arounds available for $250 per charter, otherwise 48-hour turns are standard ● 2021/2022 HOLIDAY RATES: CHRISTMAS: 10% surcharge to be applied to standard charter rates. Must end no later than Dec 26th. NEW YEARS: Flat rate $43,000 Must begin no sooner than Dec 27th.
  • terms: Inclusive
  • yachtTermsTypeNum: 1
  • caemail: lucy@ocean-yc.com
  • ca: Ocean Yacht Club - Lucy Cooper
  • fullrates: http://www.cyabrochure.com/ebn/2395/pdhaX/7616/4
  • special_conditions:
  • contracts:
  • nude: Inq
  • green: a:3:{s:16:"green_initiative";s:0:"";s:16:"reusable_bottles";s:0:"";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:122:"Crews accept cash, Venmo, Paypal or can pay in advance with final balance due - to be disbursed upon approval from client.";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:12:"Light Tackle";s:4:"rods";s:1:"3";s:16:"deep_sea_fishing";s:0:"";}
  • flag: US
  • captain_nation:
  • crew_nationality:
  • jacuzzi:
  • scubaonboard: Yacht offers Rendezvous Diving only
  • pricetable: <h2>Philotimo Charter Price Details</h2> <div class="table-responsive"> <table class="table table-striped"> <tr> <td>Season Name</td> <td>2 guests</td> <td>3 guests</td> <td>4 guests</td> <td>5 guests</td> <td>6 guests</td> <td>7 guests</td> <td>8 guests</td> <td>9 guests</td> <td>10 guests</td> <td>11 guests</td> <td>12 guests</td> </tr> <tr> <td>Winter 2021 to 2022 </td> <td>$30,000</td> <td>$31,000</td> <td>$32,000</td> <td>$33,000</td> <td>$34,000</td> <td>$35,000</td> <td>$36,000</td> <td>$0</td> <td>$0</td> <td>$0</td> <td>$0</td> </tr> <tr> <td>Summer 2022 </td> <td>$30,000</td> <td>$31,000</td> <td>$32,000</td> <td>$33,000</td> <td>$34,000</td> <td>$35,000</td> <td>$36,000</td> <td>$0</td> <td>$0</td> <td>$0</td> <td>$0</td> </tr> <tr> <td>Winter 2022 to 2023 </td> <td>$30,000</td> <td>$31,000</td> <td>$32,000</td> <td>$33,000</td> <td>$34,000</td> <td>$35,000</td> <td>$36,000</td> <td>$0</td> <td>$0</td> <td>$0</td> <td>$0</td> </tr> <tr> <td>Summer 2023 </td> <td>$30,000</td> <td>$31,000</td> <td>$32,000</td> <td>$33,000</td> <td>$34,000</td> <td>$35,000</td> <td>$36,000</td> <td>$0</td> <td>$0</td> <td>$0</td> <td>$0</td> </tr> </table> </div>
  • mo_sync_modified: 1665476651
  • reviews: <h2>Reviews:</h2> <div class='bs-example'> <div class="yacht_rev"> everything was just excellent!</div><div class='clr'></div><div style='text-align:left;'>Philotimo gave us the privilege to have the most amazing time! From the food to the beaches and the waters of the USVI - everything was just excellent! We are very sad to leave but very excited to come back and for the next guests to enjoy this beautiful boat and wonderful crew! </div><div class='clr'></div> </div> <div class='bs-example'> <div class="yacht_rev"> We would recommend Philotimo to EVERYONE. We will be back soon!</div><div class='clr'></div><div style='text-align:left;'>We are filled up with so much positive energy & totally recharged. Captain Hugh and crew are just so great! Crew and Captain are genuinely kind and hospitable people. Ya'll made our family feel like your family - amazing! We would recommend Philotimo to EVERYONE. We will be back soon!</div><div class='clr'></div> </div> <div class='bs-example'> <div class="yacht_rev"> What an amazing week, we wont soon forget!</div><div class='clr'></div><div style='text-align:left;'>You guys are just tremendous, the yacht is amazing and the gourmet food was incredible too! What an amazing week, we wont soon forget!</div><div class='clr'></div> </div> <div class='bs-example'> <div class="yacht_rev"> Vivian and Hugh were awesome</div><div class='clr'></div><div style='text-align:left;'>Thanks for an incredible trip, we had a blast! Vivian and Hugh were awesome. Looking forward to the next time!</div><div class='clr'></div> </div> <div class='bs-example'> <div class="yacht_rev"> You made it even more special</div><div class='clr'></div><div style='text-align:left;'>Capt Hugh and Vivi, thank you for an amazing adventure. You made it even more special</div><div class='clr'></div> </div> <div class='bs-example'> <div class="yacht_rev"> Thank you very much for such an amazing charter! </div><div class='clr'></div><div style='text-align:left;'>Thank you very much for such an amazing charter! The experiences on the water and the amazing meals were unforgettable! We loved seeing turtles, swimming in the ocean, riding the tube and kneeboard, and dancing to the steel drum on our final night. This was a first class experience for each of us</div><div class='clr'></div> </div> <div class='bs-example'> <div class="yacht_rev"> I'm going to miss you so much! </div><div class='clr'></div><div style='text-align:left;'>Dear Captain Hugh, I'm going to miss you so much! I hope I get to come back soon. I hope I get to come back to the best boat with the best breakfast!</div><div class='clr'></div> </div> <div class='bs-example'> <div class="yacht_rev"> From the food to the fun - I will never forget it!</div><div class='clr'></div><div style='text-align:left;'>Captain Hugh and chef Vivi, this trip was definitely one of my favorites! From the food to the fun - I will never forget it!</div><div class='clr'></div> </div>
  • reviewscount: 10

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