WANDERLUST

Guests: 8
Cabins: 4
Price Range: $25,000 - $28,000

Base

This yacht is based in the British Virgin Islands.

Yacht Description

WANDERLUST yacht is a 50.00 ft long sailboat catamaran and spends the summer and winter season in the British Virgin Islands. It was built by Lagoon in 2022. The yacht layout features 4 cabins and accommodates 8 guests. The cabin arrangement is following: 3 queen cabins, 1 double cabin.

The sailboat features 2 x Yanmar 4JH80 engines and a generator.

Accommodation

Accommodates 8 guests in 4 cabins with 3 ensuite heads w/ enclosed showers.

Crew will take port aft cabin

Tube: Yes

Guests: 8

Maxspeed: 14 knots

Draft: 5

Cruising Speed: 8 knots

Helipad: No

Ac: Full

Ac Night: Yes

Built: 2022

Turnaround: 48hr Required

Cabins: 4

Queen: 3

Double: 1

Showers: 4

Heads: 4

Electric Heads: 4

Jacuzzi: No

Flag: USA

Yacht Permit: 2

Yacht License: 2

Yacht Mca: 1

Features

BBQ: Yes

AC: Full

Generator: 13.5kw

Internet: Onboard WIFI

Cruising Speed: 8 knots

Max Speed: 14 knots

Amenities

Salon Stereo: Yes

Salon Tv: Yes

Sat Tv: No

Multimedia System: Yes

Nude: Yes

Books: Yes

Crew Pets: No

Guest Pets: No

Camcorder: Yes

Water Maker: Yes

Water Capacity: 250 gallons

Ice Maker: Yes

Number Of Dvds: Yes

Number Of Cds: Streaming

Board Games: Yes

Sun Awning: Yes

Bimini: Yes

Special Diets: Yes

Kosher: Inq

Bbq: Yes

Gay Charters: Yes

YachtNudeCharters: Yes

Hairdryers: Yes

Number Of Port Hatches: Many

Smoking: Tramsom Please

Crew Smokes: No

Children Ok: Yes

Generator: 13.5kw

Inverter: Yes

Hammock: Yes

Price Details

Price from: $25,000

High season rate: $28,000

BVI Cruising Permits, Fees, and Taxes are included in the rate.

*6 Night Minimum*
Boat Requires 48hr Turns

3 queen ensuite cabins and midship cabin are available to guests. Midship and port forward cabins share head. Crew will take port aft queen cabin.

HOLIDAYS:
2022 
Christmas Flat Rate $30,000 inquire about pick up and drop off. 7 night minimum. Charter must end on or before 12/26/2022
New Years Flat Rate $35,000 inquire about pick up. 7 night minimum. Charter must start no earlier than 12/27/2022

Please inquire for 2023 Holiday Rates

 HALF-BOARD RATES: Discount Applied First
(7/4/3 BREAKFAST/LUNCH/DINNER): $150 off / person 
***3 lunches and 4 dinners ashore at client expense***

  LESS THAN 6 NIGHT CHARTERS DIVIDE BY 6 RULE:
(Rate / 6 X #Nights) 
***(Rate divided by 6N X number of nights*** For 6 nights divide rate by 7 X 6N.

  SLEEP ABOARD:
$2,000 Sleep aboard the night before the charter departs
Guests arrive to the yacht at 5pm. Snacks and welcome drink served, this is not an open bar. Dinner is ashore on clients expense. Continental breakfast provided next morning. Vessel departs at noon.

Layout

Water Sports

Dinghy Size: 12ft

Kayaks 2 Pax: Yes

Dinghy Hp: 30hp

Floating Mats: Yes

Dinghy Pax: 6

Swim Platform: Yes

Water Skis Adult: No

Boarding Ladder: Yes

Water Skis Kids: No

Jet Skis: No

Beach Games: Yes

Wave Runners: No

Kneeboard: No

Windsurfer: No

Snorkel Gear: Yes

Underwater Camera: Yes

Scurfer: No

Underwater Video: Yes

Wake Board: 1

Paddleboard: Yes

Other Entertainment

Complementary USVI and BVI map to track your charter

Stream2Sea Products Including-
Shampoo
Body Wash
Leave-In Conditioner
Body Lotion
Reef Safe 30SPF Sunscreen

Crew

Crew Information

Captain

Chef/Mate

Captain: Francois Botha

Captain Francois

Hailing from Limpopo in South Africa, Francois comes from a small farming town in the Afrikaans area of the country. He grew up close to the nature and the breathtaking wildlife of the area, and has carried his love of the outdoors throughout his life.
Francois began his maritime career working as a commercial diver, flown out to the BVI to assist in the mass clean up and yacht salvage in the wake of Hurricanes Irma and Maria. As a qualified class 2 Commercial Bell Diver he is more than comfortable below sea level, and has recently transferred his skills to qualify as a Dive Master, ensuring all guests are in more than safe and experienced hands.
One of his proudest achievements is his involvement with a non-profit charity in the BVI creating artificial reefs and interactive dive sites including the sunken wreck of the ‘Willy T’ and ’Sharkplano’, he has unwaivered local knowledge of the sites and will ensure to show you the very best spots.
Being an incredibly calm and collected character, Francois will always be at your service with a smile and will make sure his guests feel well attended to and safe, whilst giving them their own tailored trip of a lifetime.

Qualifications and Skills

STCW-HLSCC Tortola
PADI IDC- In process, Rainbow Reef Dive School, Key Largo (Completion September 26th)
PADI DIVEMASTER-Aquanauts Grenada

Certification of Commercial Class II Diver, Jacks Dive Chest
Commercial Diving School (Member: NO M-JDC)
-Decompression Chamber Operator -Underwater Welding Proficiency
-H2S-Hydrogen Sulfide Induction Course -SSDE Nitrox Diver Class III
-Compressor Operator -Pre Sea Induction Course

DMT-IMCA Diver Medic (PDC-DMT-950) Professional Diving Centre, Durban Harbour
Diving First Aid & First Aid at Work (Level 3)
Commercial Diver Advanced 02 Administration Certificate

Diving Medical Certificate Class II (Air) with Decompression Chamber, Dr MJ Pravetz PhD

Chef/ First Mate Katie

Katie’s love for yachting started in her early teens where she spent family holidays sailing the Ionian in Greece
Her sailing career began where she worked as a hostess in Lefkada, then moving across to seek new challenges in the windy Saronic Gulf and Cyclades. From there she moved to the British Virgin Islands, during her downtime between seasons she studied at Culinary school in Devon and on the Isle of Wight, developing and refining her love for cookery.
Katie began cheffing professionally in 2016 in the Caribbean where she found a love for the culture and flavours of the area.
She has been working in the Caribbean ever since, spending her downtime diving, kiteboarding and exploring all of natures little secrets that the BVI has to offer.
She is also a qualified Day Skipper and Rescue Diver so you’ll be sure to be in safe and competent hands across all elements of the yacht.
Whatever your requests or requirements Katie is more than happy to tailor her menu for her guests every need, using only the freshest and most vibrant local ingredients Katie’s dishes will guarantee to wow!

Qualifications and Skills

Certificate in Intermediate Cookery, Ashburton Culinary School
-Mastery of Core Skills
-Premium Fish, Poultry, Butchery and preperation
-Pasta and Pastries
-Sauces, Vinaigrettes, Marinades, and Garnishes

USKA Superyacht Cookery Foundation
-Sundowners and Canapes
-Sushi
-Menu Planning and Food Provisioning
-Packing Hazards, Regulations, and Stowage

USKA Superyacht Interior Foundation
-RYA Powerboat Level 2
-MCA STCW Basic Training
-VHF Short Range Radio
-CIEH Food SafetyLevel 2
-All Service styles including Silver
-Floristry and Table presentation
-Wine, Port, Cigar Study
-Cocktails-presentation and mixology

PADI Rescue Diver

Emergency First Response-CPR and First Aid

Crew fully vaccinated

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wpcf_winterarea: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (BVI)
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wpcf_bbq: Yes
wpcf_internet: Onboard WIFI
wpcf_generator: 13.5kw
wpcf_engines: 2 x Yanmar 4JH80
wpcf_year: 2022
wpcf_builder: Lagoon
wpcf_accommodation: Accommodates 8 guests in 4 cabins with 3 ensuite heads w/ enclosed showers. Crew will take port aft cabin
currency: USD
yachtCurrencySymbol: $
property_price: 25000
mo_price: 25000
wpcf_high_price: 28000
wpcf_price_details: BVI Cruising Permits, Fees, and Taxes are included in the rate. *6 Night Minimum* Boat Requires 48hr Turns 3 queen ensuite cabins and midship cabin are available to guests. Midship and port forward cabins share head. Crew will take port aft queen cabin. HOLIDAYS: 2022  Christmas Flat Rate $30,000 inquire about pick up and drop off. 7 night minimum. Charter must end on or before 12/26/2022 New Years Flat Rate $35,000 inquire about pick up. 7 night minimum. Charter must start no earlier than 12/27/2022 Please inquire for 2023 Holiday Rates  HALF-BOARD RATES: Discount Applied First (7/4/3 BREAKFAST/LUNCH/DINNER): $150 off / person  ***3 lunches and 4 dinners ashore at client expense***   LESS THAN 6 NIGHT CHARTERS DIVIDE BY 6 RULE: (Rate / 6 X #Nights)  ***(Rate divided by 6N X number of nights*** For 6 nights divide rate by 7 X 6N.   SLEEP ABOARD: $2,000 Sleep aboard the night before the charter departs Guests arrive to the yacht at 5pm. Snacks and welcome drink served, this is not an open bar. Dinner is ashore on clients expense. Continental breakfast provided next morning. Vessel departs at noon.
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wpcf_menu: Chef Katie's Sample Menu  <div class="page" title="Page 5"> <div class="section"> <div class="layoutArea"> <div class="column"> Breakfast Seasonal fresh fruit salad, homemade granola and freshly squeezed juice Warm crusty Cobb loaf, breakfast muffins Selection of jams and homemade seville marmalade To Order Eggs any way Smoked salmon, cream cheese and capers on toasted bagel Sweet or savoury crepes Avocado/Mushroom toast, roasted cherry tomatoes, balsamic reduction and rocket Eggs/Portobello Benedict or Florentine on toasted muffin Traditional English breakfast, eggs any way, Bacon, sausage, hashbrown, sautéed mushrooms, roasted vine tomatoes and avocado   Lunch May be served as indervidual plates or buffet style Smoked salmon and leek quiche, summer greens Chimichurri Sirloin, heirloom tomato salad Sous vide chicken ceaser salad Roasted black bean burgers, mango and tomato salsa, cajun wedges Fresh local fish en papillote, tomato and herb buckwheat salad, split dressing and poached egg Salmon fishcakes, roasted butternut and pomegranate salad Garganelli pasta with chorizo and peas    Canapes <div class="page" title="Page 6"> <div class="section"> <div class="layoutArea"> <div class="column"> Smoked salmon blinis, chive and cream cheese Mushroom, spinach and goats cheese Vol-Au-Vents Roasted and stuffed prosciutto wrapped fig Stiltonand chutney rarebit on rye Devils on horseback, peppered blackberry sauce Bruschetta with ricotta, quail eggs and chive Charcuterie A selection of local meats, cheeses and olives, chutneys and artisan breads   Starters <div class="page" title="Page 6"> <div class="section"> <div class="layoutArea"> <div class="column"> Red onion and goats cheese tart, dressed greens Brocolli and stilton soup Smoked salmon carpaccio with orange, beetroot and lemon Honeyed fig, burrata and prosciutto salad with hazelnuts Sous vide fennel, orange and quinoa salad Fresh prawn cocktail, homemade sauce Malaysian chicken satay   Mains <div class="page" title="Page 7"> <div class="section"> <div class="layoutArea"> <div class="column"> Beef wellington, sautéed kale, potato fondant and rosemary jus Local fresh fillet fillet, asparagus bouquets, saffron rice and lemon white wine sauce Fillet steak with Cafe de Paris butter, cauliflower puree, carrot en papillote and sweet and smoky potato wedges Sous vide duck breast, potato dauphinoise, braised red cabbage and passion fruit sauce Butternut squash, leek and ricotta lattice pie, served with dressed leaves and new potatoes Pork tenderloin, orange and brandy cream sauce, sweet potato puree, tenderstem broccoli fresh grilled prawns, mushroom and truffle risotto   Dessert <div class="page" title="Page 7"> <div class="section"> <div class="layoutArea"> <div class="column"> Chocolate, rum truffle torte, fresh cream and berries Tropical Eton mess, lemon curd cream and passionfruit sauce Spiced apple crumble, custard and vanilla bean ice cream Tiramisu, blackberry compote Raspberry and whiskey cream pots, homemade shortbread and fresh cream Irish cream chocolate mousse, chocolate art and baby bushwhacker Lemon Tart, berry coulis, mirangue pieces </div> </div> </div> </div> </div> </div> </div> </div> </div> </div> </div> </div> </div> </div> </div> </div> </div> </div> </div> </div>
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wpcf_other_entertainment: Complementary USVI and BVI map to track your charter Stream2Sea Products Including- Shampoo Body Wash Leave-In Conditioner Body Lotion Reef Safe 30SPF Sunscreen
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Traditional English breakfast, eggs any way, Bacon, sausage, hashbrown, sautéed mushrooms, roasted vine tomatoes and avocado   Lunch May be served as indervidual plates or buffet style Smoked salmon and leek quiche, summer greens Chimichurri Sirloin, heirloom tomato salad Sous vide chicken ceaser salad Roasted black bean burgers, mango and tomato salsa, cajun wedges Fresh local fish en papillote, tomato and herb buckwheat salad, split dressing and poached egg Salmon fishcakes, roasted butternut and pomegranate salad Garganelli pasta with chorizo and peas    Canapes <div class="page" title="Page 6"> <div class="section"> <div class="layoutArea"> <div class="column"> Smoked salmon blinis, chive and cream cheese Mushroom, spinach and goats cheese Vol-Au-Vents Roasted and stuffed prosciutto wrapped fig Stiltonand chutney rarebit on rye Devils on horseback, peppered blackberry sauce Bruschetta with ricotta, quail eggs and chive Charcuterie A selection of local meats, cheeses and olives, chutneys and artisan breads   Starters <div class="page" title="Page 6"> <div class="section"> <div class="layoutArea"> <div class="column"> Red onion and goats cheese tart, dressed greens Brocolli and stilton soup Smoked salmon carpaccio with orange, beetroot and lemon Honeyed fig, burrata and prosciutto salad with hazelnuts Sous vide fennel, orange and quinoa salad Fresh prawn cocktail, homemade sauce Malaysian chicken satay   Mains <div class="page" title="Page 7"> <div class="section"> <div class="layoutArea"> <div class="column"> Beef wellington, sautéed kale, potato fondant and rosemary jus Local fresh fillet fillet, asparagus bouquets, saffron rice and lemon white wine sauce Fillet steak with Cafe de Paris butter, cauliflower puree, carrot en papillote and sweet and smoky potato wedges Sous vide duck breast, potato dauphinoise, braised red cabbage and passion fruit sauce Butternut squash, leek and ricotta lattice pie, served with dressed leaves and new potatoes Pork tenderloin, orange and brandy cream sauce, sweet potato puree, tenderstem broccoli fresh grilled prawns, mushroom and truffle risotto   Dessert <div class="page" title="Page 7"> <div class="section"> <div class="layoutArea"> <div class="column"> Chocolate, rum truffle torte, fresh cream and berries Tropical Eton mess, lemon curd cream and passionfruit sauce Spiced apple crumble, custard and vanilla bean ice cream Tiramisu, blackberry compote Raspberry and whiskey cream pots, homemade shortbread and fresh cream Irish cream chocolate mousse, chocolate art and baby bushwhacker Lemon Tart, berry coulis, mirangue pieces </div> </div> </div> </div> </div> </div> </div> </div> </div> </div> </div> </div> </div> </div> </div> </div> </div> </div> </div> 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Botha";s:18:"yachtCaptainNation";s:13:"South African";s:16:"yachtCaptainBorn";s:4:"1999";s:15:"yachtCaptainLic";s:0:"";s:18:"yachtCaptainYrSail";s:1:"0";s:19:"yachtCaptainYrChart";s:1:"0";s:16:"yachtCaptainLang";s:7:"English";s:13:"yachtCrewName";s:15:"Katie Harrison ";s:14:"yachtCrewTitle";s:15:"Chef/First Mate";s:15:"yachtCrewNation";s:7:"British";s:15:"yachtCrewYrBorn";s:4:"1992";s:12:"yachtCrewLic";s:0:"";s:15:"yachtCrewYrSail";s:1:"0";s:16:"yachtCrewYrChart";s:1:"0";s:13:"yachtCrewLang";s:0:"";s:16:"yachtCrewProfile";s:4289:"Captain Francois Hailing from Limpopo in South Africa, Francois comes from a small farming town in the Afrikaans area of the country. He grew up close to the nature and the breathtaking wildlife of the area, and has carried his love of the outdoors throughout his life. Francois began his maritime career working as a commercial diver, flown out to the BVI to assist in the mass clean up and yacht salvage in the wake of Hurricanes Irma and Maria. As a qualified class 2 Commercial Bell Diver he is more than comfortable below sea level, and has recently transferred his skills to qualify as a Dive Master, ensuring all guests are in more than safe and experienced hands. One of his proudest achievements is his involvement with a non-profit charity in the BVI creating artificial reefs and interactive dive sites including the sunken wreck of the ‘Willy T’ and ’Sharkplano’, he has unwaivered local knowledge of the sites and will ensure to show you the very best spots. Being an incredibly calm and collected character, Francois will always be at your service with a smile and will make sure his guests feel well attended to and safe, whilst giving them their own tailored trip of a lifetime. Qualifications and Skills STCW-HLSCC Tortola PADI IDC- In process, Rainbow Reef Dive School, Key Largo (Completion September 26th) PADI DIVEMASTER-Aquanauts Grenada Certification of Commercial Class II Diver, Jacks Dive Chest Commercial Diving School (Member: NO M-JDC) -Decompression Chamber Operator -Underwater Welding Proficiency -H2S-Hydrogen Sulfide Induction Course -SSDE Nitrox Diver Class III -Compressor Operator -Pre Sea Induction Course DMT-IMCA Diver Medic (PDC-DMT-950) Professional Diving Centre, Durban Harbour Diving First Aid & First Aid at Work (Level 3) Commercial Diver Advanced 02 Administration Certificate Diving Medical Certificate Class II (Air) with Decompression Chamber, Dr MJ Pravetz PhD Chef/ First Mate Katie Katie’s love for yachting started in her early teens where she spent family holidays sailing the Ionian in Greece Her sailing career began where she worked as a hostess in Lefkada, then moving across to seek new challenges in the windy Saronic Gulf and Cyclades. From there she moved to the British Virgin Islands, during her downtime between seasons she studied at Culinary school in Devon and on the Isle of Wight, developing and refining her love for cookery. Katie began cheffing professionally in 2016 in the Caribbean where she found a love for the culture and flavours of the area. She has been working in the Caribbean ever since, spending her downtime diving, kiteboarding and exploring all of natures little secrets that the BVI has to offer. She is also a qualified Day Skipper and Rescue Diver so you’ll be sure to be in safe and competent hands across all elements of the yacht. Whatever your requests or requirements Katie is more than happy to tailor her menu for her guests every need, using only the freshest and most vibrant local ingredients Katie’s dishes will guarantee to wow! Qualifications and Skills Certificate in Intermediate Cookery, Ashburton Culinary School -Mastery of Core Skills -Premium Fish, Poultry, Butchery and preperation -Pasta and Pastries -Sauces, Vinaigrettes, Marinades, and Garnishes USKA Superyacht Cookery Foundation -Sundowners and Canapes -Sushi -Menu Planning and Food Provisioning -Packing Hazards, Regulations, and Stowage USKA Superyacht Interior Foundation -RYA Powerboat Level 2 -MCA STCW Basic Training -VHF Short Range Radio -CIEH Food SafetyLevel 2 -All Service styles including Silver -Floristry and Table presentation -Wine, Port, Cigar Study -Cocktails-presentation and mixology PADI Rescue Diver Emergency First Response-CPR and First Aid Crew fully vaccinated";s:14:"yachtCrewPhoto";s:0:"";s:13:"yachtCrew1Pic";s:76:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht7677/7677crew1.jpg";s:13:"yachtCrew2Pic";s:76:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht7677/7677crew2.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:14:"Francois Botha";s:14:"yachtCrew2Name";s:14:"Katie Harrison";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:9:"Chef/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:3:"USA";s:13:"yachtHomePort";s:0:"";s:14:"yachtWBasePort";s:0:"";s:8:"yachtRig";s:0:"";s:14:"yachtGrossTons";s:0:"";s:12:"yachtAcNight";s:3:"Yes";s:16:"yachtAcSurCharge";s:0:"";s:9:"yachtTubs";s:1:"0";s:20:"yachtLocationDetails";s:0:"";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:9:"Unlimited";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:3:"Yes";s:17:"yachtSailInstruct";s:3:"Yes";s:13:"yachtInternet";s:12:"Onboard WIFI";s:16:"yachtCaptainOnly";s:0:"";s:16:"yachtBrokerNotes";s:1183:"This yacht has full air conditioning and overnight air conditioning is included in the charter rate and available for overnight use if the CHARTERER requests it. Further to CLAUSE 10, D., DELAY IN DELIVERY/FAILURE TO DELIVER, should the CHARTERER or any member of their charter party test positive for COVID-19 prior to the charter, the positive test or tests will not constitute a government mandate or travel ban as part of this clause and therefore trip insurance is advised. If the BVI borders or seaports are closed or close during the Charter Dates or BVI Government COVID-19 related travel restrictions or other BVI travel restrictions prevent reasonable entry to or departure from the BVI for the CHARTERER, YACHT or crew, but the USVI borders remain open, the charter or the balance of the charter will take place in the USVI only. The CHARTERER and guests will be responsible for adhering to all USVI, BVI or other COVID-19 protocols as required during the charter as well as during their travels to and from the charter. 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location_details:
helipad: No
sailing_instructor: Yes
lengthm: 15.00 m
consumption:
consumption_units: US Gall/Hr
yachtRange: Unlimited
price_details: BVI Cruising Permits, Fees, and Taxes are included in the rate. *6 Night Minimum* Boat Requires 48hr Turns 3 queen ensuite cabins and midship cabin are available to guests. Midship and port forward cabins share head. Crew will take port aft queen cabin. HOLIDAYS: 2022  Christmas Flat Rate $30,000 inquire about pick up and drop off. 7 night minimum. Charter must end on or before 12/26/2022 New Years Flat Rate $35,000 inquire about pick up. 7 night minimum. Charter must start no earlier than 12/27/2022 Please inquire for 2023 Holiday Rates  HALF-BOARD RATES: Discount Applied First (7/4/3 BREAKFAST/LUNCH/DINNER): $150 off / person  ***3 lunches and 4 dinners ashore at client expense***   LESS THAN 6 NIGHT CHARTERS DIVIDE BY 6 RULE: (Rate / 6 X #Nights)  ***(Rate divided by 6N X number of nights*** For 6 nights divide rate by 7 X 6N.   SLEEP ABOARD: $2,000 Sleep aboard the night before the charter departs Guests arrive to the yacht at 5pm. Snacks and welcome drink served, this is not an open bar. Dinner is ashore on clients expense. Continental breakfast provided next morning. Vessel departs at noon.
terms: Inclusive
yachtTermsTypeNum: 1
caemail: [email protected]
ca: Charter Caribe Clearing House
fullrates: http://www.cyabrochure.com/ebn/2395/pdhaX/7677/4
special_conditions:
contracts:
nude: Yes
green: a:3:{s:16:"green_initiative";s:3:"Yes";s:16:"reusable_bottles";s:3:"Yes";s:19:"other_green_efforts";s:0:"";}
diving: a:15:{s:5:"tanks";s:1:"8";s:9:"wet_suits";s:1:"0";s:15:"number_of_dives";s:1:"6";s:11:"night_dives";s:1:"0";s:9:"dive_info";s:111:"3 dives included per certified diver Diving group number depends on certified divers experience.";s:13:"communication";s:131:"WIFI is available in both US and International waters. Download speeds in foreign countries are not equal to the speeds of the US. ";s:11:"full_course";s:0:"";s:14:"air_compressor";s:11:"Not Onboard";s:3:"bcs";s:1:"6";s:11:"weight_sets";s:1:"0";s:16:"number_of_divers";s:1:"6";s:20:"registrations_number";s:1:"6";s:11:"dive_lights";s:1:"0";s:10:"dive_costs";s:141:"3 dives per week included for certified divers - charters 6 nights or more. Additional dives $50 per dive per person. ";s:14:"scuba_on_board";s:7:"Onboard";}
fishing: a:4:{s:12:"fishing_gear";s:3:"Yes";s:17:"fishing_gear_type";s:0:"";s:4:"rods";s:0:"";s:16:"deep_sea_fishing";s:0:"";}
flag: USA
captain_nation: South African
crew_nationality: British
jacuzzi:
scubaonboard: Onboard
pricetable: <h2>WANDERLUST 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 2022 to 2023 </td> <td>$25,000</td> <td>$25,500</td> <td>$26,000</td> <td>$26,500</td> <td>$27,000</td> <td>$27,500</td> <td>$28,000</td> <td>$0</td> <td>$0</td> <td>$0</td> <td>$0</td> </tr> <tr> <td>Summer 2023 </td> <td>$25,000</td> <td>$25,500</td> <td>$26,000</td> <td>$26,500</td> <td>$27,000</td> <td>$27,500</td> <td>$28,000</td> <td>$0</td> <td>$0</td> <td>$0</td> <td>$0</td> </tr> <tr> <td>Winter 2023 to 2024 </td> <td>$27,000</td> <td>$27,500</td> <td>$28,000</td> <td>$28,500</td> <td>$29,000</td> <td>$29,500</td> <td>$30,000</td> <td>$0</td> <td>$0</td> <td>$0</td> <td>$0</td> </tr> </table> </div>
mo_sync_modified: 1665476688