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UNTETHERED

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

Base

This yacht is based in the British Virgin Islands.

Yacht Description

UNTETHERED yacht is a 67.00 ft long sailboat catamaran and spends the summer and winter season in the British Virgin Islands. It was built by Fontaine Pajot in 2021. The yacht layout features 4 cabins and accommodates 8 guests. The cabin arrangement is following: 4 queen cabins.

The sailboat features Volvo 2 x 150 HP 2 x 12 KW synced to 24K generator engines and a generator.


Accommodation

4 queen cabins all ensuite with electric heads and shower stalls. Each cabin is equipped with a hairdryer. Master cabin has a safe.
Tube: Yes
Guests: 8
Pref Pickup: Nanny Cay
Other Pickup: Trellis Bay, Yacht Haven Grand
Draft: 5.58
Helipad: No
Ac: Full
Ac Night: Yes
Built: 2021
Turnaround: 48 Firm
Cabins: 4
Queen: 4
Showers: 4
Basins: 4
Heads: 4
Electric Heads: 4
Jacuzzi: Yes

Flag: BVI
Homeport: Virgin Islands
Yacht Permit: 1
Yacht License: 1
Yacht Insurance: Concept Special Risk

Features

BBQ: Yes
AC: Full
Generator: 2 x 12 KW

Amenities

Salon Stereo: Yes
Salon Tv: Yes
Multimedia System: Yes
Nude: No
Books: Yes
Crew Pets: No
Number Dine In: Sa
Water Maker: X 2
Water Capacity: 317 Gallons
Ice Maker: Yes
Number Of Dvds: Movies - f
Board Games: Yes
Sun Awning: Yes
Special Diets: Yes
Kosher: Inq
Bbq: Yes
Gay Charters: Inq
Hairdryers: Yes
Smoking: Aft transom only
Crew Smokes: No
Children Ok: Yes
Generator: 2 x 12 KW
Inverter: 5000w (220v) 3000w (110v)
Voltages: 110 & 220
Hammock: Yes

Price Details

Price from: $48,000

High season rate: $54,000

Untethered is a BVI based yacht and crew.
BVI Cruising Permits and Taxes included
Please allow 48Hrs between charters

Christmas and New Years week
Up to 8 guests $61,800 Min 7 Nights. Christmas week to end by December 26th and New Years not to begin before December 27th


Charters outside the British Virgin Islands:
Regardless of whether or not a vessel may or may not include taxes in the vessel's listed charter fees for British Virgin Islands charters, in general, no fees, port dues, nor taxes are included in the charter fee for any charter outside the British Virgin Islands unless otherwise agreed.


Layout

Water Sports

Dinghy Size: 14' Highfield
Kayaks 1 Pax: No
Kayaks 2 Pax: No
Dinghy Hp: 50 HP
Dinghy Pax: 8
Swim Platform: transom
Boarding Ladder: Starboard aft
Sailing Dinghy: No
Jet Skis: No
Wave Runners: No
Kneeboard: Yes
Windsurfer: No
Snorkel Gear: Yes
Scurfer: No
Wake Board: 1
Paddleboard: 4

Other Entertainment

2 man Jacuzzi tub on foredeck featuring 8 jets with undewater colour changing neon lights.
Miele Coffee station


Crew

Crew Information

Crew TBD


Menu

 


Normal Menu


Day 1


Breakfast- smoked salmon platter with freshly baked croissants


Lunch- charcuterie platters


Appetizers - stuffed Mushrooms


Starter- blue cheese panna Cotta with port balsamic poach pears


Dinner- pan seared scallops and chorizo served over a spring veg and champagne risotto


Desert-chocolate lava cake with mango sorbet


Day. 2


Breakfast- chocolate chip pancakes


Lunch- caprese salad with home made bread


Appetizers - lobster samosas


Starter- shrimp and wild mushroom bouchée


Dinner- pan seared duck with a port and red current reduction


Desert- baileys creme brûlée with white chocolate biscotti


Day 3


Breakfast- pain chocolate & chia seed pudding


Lunch- Moule’s Mariniere


Appetizers - shrimp toast


Starter- baked Brie with homemade cranberry and port compote


Dinner-pan seared sea bass over black squid ink pasta over a roasted red pepper sauce


Desert-raspberry and lemon Mille-feuille


Day 4


Breakfast- avocado baked eggs


Lunch- goats cheese and roasted pepper baskets


Appetizers - beetroot hummus platter


Starter- tuna tartara


Dinner- pan seared mahi-mahi in a white wine tomato and basil sauce


Desert- key lime pie


Day 5


Breakfast- yogurt parfait & raisin swirls


Lunch- crab and avocado salad


Appetizers - cheese scones with vintage cheddar and port cranberry compote


Starter- butternut squash soup


Dinner- rack of lamb over blue cheese polenta and balsamic pomegranate reduction


Desert- strawberry cheesecake ice cream bomb


Day 6


Breakfast- overnight soaked oats & Banana Bread


Lunch- Caesar salad with BBQ shrimp


Appetizers - crispy crab and ginger dumplings


Starter- foie gras on homemade brioche with fig compote


Dinner- Bouillabaisse with crunchy bread


Desert- light non baked cheese cake with a summer berry compote


Day 7


Breakfast- smoked salmon eggs Benedict


Lunch- sushi grade tuna nicole’s salad


Appetizers - truffle popcorn


Starter-beetroot and vodka cured kingfish


Dinner- Fillet of Beef Wellington


Desert-rich chocolate truffle tower with raspberry gelato


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