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SUR L’EAU

  • Guests: 8
  • Cabins: 4
  • Price Range: $48,000 - $54,000

Base

This yacht is based in the British Virgin Islands.

Yacht Description

SUR L’EAU yacht is a 75.00 ft long sailboat catamaran and spends the summer and winter season in the British Virgin Islands. It was built by PRIVILEGE ALLIAURA MARINE GROUP in 2008. A refit was done in 2019. The yacht layout features 4 cabins and accommodates 8 guests. The cabin arrangement is following: 4 queen cabins.

and a generator.


Accommodation

1 MASTER QUEEN, PORT MIDSHIP QUEEN, PORT AFT QUEEN, STARBOARD AFT QUEEN
Tube: 1
Guests: 8
Maxspeed: 12 KNOTS
Pref Pickup: BVI
Draft: 8
Cruising Speed: 8 KNOTS
Helipad: No
Ac: Full
Ac Night: Yes
Built: 2008
Turnaround: 48 hours
Cabins: 4
Queen: 4
Showers: 4
Basins: 4
Electric Heads: 4
Jacuzzi: No

Flag: CAYMAN ISLANDS
Homeport: Bahamas
Resort Course: NA
Yacht Permit: 2
Yacht License: 2
Yacht Mca: 1
Yacht Insurance: Steamship Mutual

Features

BBQ: Yes
AC: Full
Generator: 29 kw
Internet: Onboard WIFI
Cruising Speed: 8 KNOTS
Max Speed: 12 KNOTS

Amenities

Salon Stereo: Yes
Salon Tv: Yes
Multimedia System: Yes
Nude: Inq
Books: Yes
Crew Pets: No
Camcorder: Yes
Number Dine In: 8 g
Water Maker: YES
Water Capacity: 344 GALLONS
Ice Maker: Yes
Number Of Cds: YES
Board Games: Yes
Sun Awning: Yes
Bimini: Yes
Special Diets: Inq
Kosher: No
Bbq: Yes
Gay Charters: Inq
Hairdryers: Yes
Smoking: Aft Deck
Crew Smokes: No
Children Ok: Yes
Generator: 29 kw
Inverter: 5 KW & 2.5 KW
Voltages: 110V & 220V
Hammock: Yes

Price Details

Price from: $48,000

High season rate: $54,000

Available for Summer 2021 in the Bahamas PLUS 4% TAX
Please inquire for availability.

Winter 2021/22 Sur L'Eau will be BVI based. BVI ports only please.

CHRISTMAS & NEW YEAR 2021/22:> 1-8 pax @ $59,900 - 7 night minimum. No specials apply.
Christmas charters must end no later than the 26th December. New Years week charters cannot begin earlier than 27th December.


Layout

Water Sports

Dinghy Size: 15 ft
Kayaks 1 Pax: No
Kayaks 2 Pax: 2
Dinghy Hp: 70
Floating Mats: 1
Swim Platform: AFT DECK
Water Skis Adult: 1
Boarding Ladder: port & stbd ladder
Water Skis Kids: 1
Sailing Dinghy: no
Jet Skis: No
Wave Runners: No
Kneeboard: 1
Windsurfer: No
Snorkel Gear: Yes
Underwater Camera: Yes
Scurfer: No
Underwater Video: Yes
Wake Board: 1
Paddleboard: 4

Other Entertainment

**2019 $2mil Re-Fit including but not limited to :

19KW Onan Generators
Watermaker
Icemaker
Wine Fridge
AC Chillers
North Sails and Rigging
70HP Tender
Mattresses & Soft linens
TV"S in all cabins
Class A First Aid Kit with on-call doctor & Defibrillator
Walk on Water Hobie peddles
SUPS


**Please email for the complete list of refurbishments.


Crew

Crew Information

Captain: Jesse Van Wyk

CAPTAIN JESSE VAN WYK
Jesse grew up by the water in beautiful Cape Town surfing competitively, fishing and sailing. He completed his BSC in Marine Animal Science, after which he met his Fiancé, Amy Campion, his partner both on and off the boat. Captain Jesse is extremely comfortable in and on the water to say the least; he enjoys sailing, diving and water sports, but most importantly, he loves discovering beautiful anchorages for his guests to enjoy.

Amy Campion grew up in Durban, spending most of her mornings’ paddle skiing or surfing with her father. She also loves to dive, snorkel, and continues to expand her wealth of sea knowledge that guests also get to enjoy. Thanks to Amy’s passion for Caribbean marine animals, guests enjoy a dose of learning and exploring.

AMY CAMPION - Chef
Amy is an experienced Chef and versatile in catering to any dietary requirement. Before she started yachting, Amy worked, as a Graphic Designer. Though Graphic Design and Food might not seem related, they are in Amy’s kitchen. She utilizes her previous experience to design a carefully curated one of kind meal for her guests. She trained in a catering kitchen in Cape Town before landing her first yachting role. Amy continues her cuisine education by participating in local courses in the different ports she and Captain Jesse have visited.

As a team, Captain Jesse and Chef Amy have managed many charters for the last six years. They are exceptionally experienced in the Caribbean and Mediterranean waters. Currently, they are thrilled to formally invite guests aboard Sur L’eau.

NICO JANSE VAN RENSBURG - Deck/Eng
Born and raised in the southern tip of Africa, I spent many a holiday on safari with my family where my love for the outdoors has grown deeper with every trip. But even in these early days the attraction of water was strong, and I ended up pursuing that as an open water swimmer. After school the oceans started calling and I soon realised where my true passion lay. I started my journey of yacht training and diving courses. I worked for a time on The Sustainable Seas Trust vessel, Boaz. This enabled me to accumulate not only invaluable experience but also notch up some sea miles. Following this an opportunity opened up for me working for a fleet of large charter catamarans in the fascinating country of Turkey. Today, learning not only yachtsmanship but the skills required in the hospitality industry.

I am a now a qualified RYA Offshore skipper and also an enthusiastic PADI Dive Master. Enjoying every moment above and below the waves and I can’t wait to share the wonders of the Caribbean and the reefs with our guests.

STEW





Menu







Teaser menu From Chef Amy


SALADS & LUNCHES

ASIAN BEEF SALAD WITH SOBA NOODLES
TUNA NICOISE SALAD
GRILLED NUT CRUSTED SEA BASS WITH FRESH DETOX SALAD & STRAWBERRY SAUCE
GRILLED SEA BASS WITH POMEGRANATE AND BLACK QUINOA TABBOULEH & CHUNKY AVOCADO SALSA
SPICY COCONUT PRAWN SALAD WITH AVOCADO

STARTERS
ROASTED VEGETABLE & PESTO ROLLS
MELON & BUFFALO MOZZARELLA SALAD WITH BASIL & BALSAMIC REDUCTION
SESAME SEARED SALMON & GINGER SOY SAUCE
TUNA TARTARE WITH STRAWBERRIES & AVOCADO
SMOKED COD WITH CREME FRAICHE & PICKLED VEGETABLE SALAD
HOMEMADE MUSHROOM & PRAWN POTSTICKERS

MAINS
SOUS VIDE BEEF FILET WITH CONFIT POTATO & ROSEMARY GRAVY
CHARRED OCTOPUS WITH SALSA VERDE, ROASTED BUTTERNUT PUREE & SPRING SALAD
BRAISED VEAL WITH POLENTA, ROASTED MUSHROOMS, CHERRY TOMATOES & SHALLOT GRAVY
THAI STYLE FISH CAKES WITH FRESH RICE NOODLE AND SHAVED VEGETABLE SALAD
HONEY BAKED SALMON WITH CAULIFLOWER MASH & ROASTED ASPARAGUS
LANGOUSTINE, CHERRY TOMATO & BASIL WITH SQUID INK PASTA

DESSERTS
VODKA BERRY JELLIES, DAIRY FREE MANGO & COCONUT PANNA COTTA WITH PISTACHIO CRUMB
CARAMEL PEAR TARTE TATIN
CHOCOLATE & NUT STUFFED POACHED PEAR IN FILO WITH SPICED ORANGE SAUCE
FIG, HONEY & GREEK YOGHURT CHEESECAKE
MANGO & PASSIONFRUIT PAVLOVA

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