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SIP SIP

  • Guests: 6
  • Cabins: 3
  • Price Range: $34,000 - $37,500

Base

This yacht is based in the British Virgin Islands.

Yacht Description

SIP SIP yacht is a 62.00 ft long sailboat catamaran and spends the summer and winter season in the British Virgin Islands. It was built by Lagoon in 2010. A refit was done in 2020, 2023. The yacht layout features 3 cabins and accommodates 6 guests. The cabin arrangement is following: 3 queen cabins.

and a generator.


Accommodation

The two queen cabins are spacious with walk-around queen beds and plenty of storage. All cabins offer individualized air conditioning, and private en-suite bathroom with separate shower and electric toilets. The master cabin is the size of two standard cabins and has direct access to the cockpit and saloon, providing a work space, several closets, dressing area with couch, smart TV and plenty of storage and extra room.
Tube: 2
Guests: 6
Maxspeed: 9
Draft: 6
Cruising Speed: 7
Helipad: No
Ac: Full
Ac Night: Yes
Built: 2010
Turnaround: 48 hours
Cabins: 3
Queen: 3
Showers: 3
Heads: 3
Electric Heads: 3
Jacuzzi: No

Flag: BVI
Homeport: Tortola, BVI
Yacht Permit: 1
Yacht License: 1
Yacht Mca: 1
Yacht Insurance: London Marine Insurance Services Ltd.

Features

BBQ: Yes
AC: Full
Generator: Yes
Internet: Onboard WIFI
Cruising Speed: 7
Max Speed: 9

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: Yes
Water Maker: Yes
Water Capacity: 800 L
Ice Maker: Yes
Number Of Dvds: Yes
Board Games: Yes
Sun Awning: Yes
Bimini: Yes
Special Diets: Yes
Kosher: Inq
Bbq: Yes
Gay Charters: Yes
YachtNudeCharters: Inq
Hairdryers: Yes
Number Of Port Hatches: Yes
Smoking: Yes - only at aft back steps
Crew Smokes: Inq
Children Ok: Yes
Minimum Child Age: All ages are welcome
Generator: Yes
Inverter: Yes
Voltages: 220/110/24
Hammock: Yes
Windscoops: No

Price Details

Price from: $34,000

High season rate: $37,500

The prices shown are for the entire yacht for a week-long (7 nights) charter, all inclusive with captain, chef and all toys/amenities
The Christmas / New Year's rate is $50,000/week (December 15th - January 3rd)




Layout

Water Sports

Dinghy Size: 13 foot AB tender (2020)
Kayaks 2 Pax: 1
Dinghy Hp: Yamaha 60hp 4 stroke (2020)
Floating Mats: 1
Dinghy Pax: 6
Swim Platform: yes
Water Skis Adult: 1
Boarding Ladder: yes
Water Skis Kids: 1
Beach Games: Yes
Snorkel Gear: 8
Wake Board: 1
Paddleboard: 2

Other Entertainment

Toiletries
Turn down service
Ice makers
Refreshment refigerators


Crew

Crew Information

Captain: Christian Klopper

Over the last four years, Chris and Lida have worked on luxury charter yachts in some of the most opulent destinations in the world, including the Maldives and the Caribbean, and they are particularly knowledgeable about the BVIs. The couples enjoy working together as a team, easily anticipating each other’s needs, and sharing a desire to take the best possible care of guests to ensure their holiday exceeds all expectations.

Christian Klopper
Having grown up by the sea on South Africa’s Western Cape, a career on the water seemed a natural step for Chris whose first role in yachting was with a sailing academy. After completing his captain’s qualification, he conducted deliveries and worked as a bosun before joining the charter industry with his long-term partner Lida. Chris is an all-round water sports enthusiast who enjoys surfing, kite surfing and wakeboarding. He is also an experienced Dive Master who loves to spend time leading guests on tours of the underwater world.

Lida Fourie
Lida grew up in the same town as Chris and primarily worked in hospitality as a waitress, bar manager and chef before she joined him in yachting. Professionally trained in fine dining catering by the Ashburton School in London, Lida is an experienced chef who strives to meet her guests’ wide-ranging culinary requirements. She enjoys sourcing the best quality ingredients from local ports to produce creative and well-balanced menus and is always keen to meet each individual guest's needs. Whatever style of food she is asked to prepare, Lida is always willing to go the extra mile to ensure memorable meals for all.



Menu

-Breakfast-
•French toast stacked with crispy bacon, banana & maple syrup.
•Continental breakfast with fresh fruits & pastries.
•Spinach omelet accompanied by roasted tomatoes on the vine & breakfast
sausage.
•Eggs Benedict served with spinach & mushrooms on an English muffin
with a side of tropical fruits.
•Beef Huevos Rancheros with multigrain tortillas stacked with ground
beef, eggs, peppers,salsa,cilantro, feta & Avo.
•Smashed Avo Sarmies with boiled eggs, crispy bacon crumble and
beetroot hummus.
•Sweet & savory bagel charcuterie board.
-Lunch-
•Chicken pasta salad with roasted pumpkin fresh green beans in a
caribbean mayo dressing.
•Sticky jerk salmon with mango slaw fried rice noodles & rice noodle
salad.
•Stuffed homemade beef burgers topped with caramelized onions, melted
cheddar and truffle mayo, served with a fresh side salad.
• Tuna poke bowls.
• Aisian fusion, Korean BBQ and pulled pork tacos.
•Sticky jerk chicken wings served with caramelized oranges & tangy
catalina pasta salad.
-Canapès-
•Charcuterie Platter with cured meats, assortment of cheese, fruits &
crackers.
•Teriyaki salmon & cucumber cannelloni.
• Thai snacks.
•Grilled nectarine & cheese crostini with balsamic glaze & fresh basil.
•Crab & filo baskets, baby pears with blue cheese topped with caramelized
walnuts.
•Vietnamese spring roll wrappers with peanut butter dipping sauce.
-Dinner-
•Festive caribbean mahi mahi fish bowls with cracked wheat & vegetables.
•Filet mignon on a bed of slow roasted potatoes with welted baby bok choy
confetti of cherry tomatoes & maderia Jus.
•Shrimp scampi with angel hair pasta.
•Sea Bass with a Mediterranean sauce, pearled couscous and fried eggplant
chips.
•Thai red curry with scallops, tiger prawns, bamboo shoots & udon noodles.
•Shrimp & summer veggie skewers served with couscous salad & lemon
butter sauce.
•Spiced grouper in a bisque with courgette, asparagus, mussels & saffron oil
with a side of coconut rice.
-Dessert-
•Peanut butter mousse with brownie crumble.
•Coconut panna cotta with tropical fruits & glass biscuits.
•Caramelized pear parcells with rich chocolate sauce.
•Cheese mousse with home made almond toffee sauce & cookie crumble.
•Lemon possits with red berries & shortbread biscuits.
•Mini carrot cakes with cream cheese frosting & caramalized wallnuts.
•Mini apple crumble with vinila ice cream.


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