Current Special: Fill the Gap - 20% off charters taking place between August 7th and August 25th
MINIMUM NIGHTS: 6
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.
YACHT NEEDS 72 HOURS FOR TURNAROUND
$800 SURCHARGE FOR CREW TO MOVE CABINS
RATES ARE PLUS 14% TAX (4% Bahamian tax and 10% VAT. Not subject to commission)
Yacht will only relocate for charters 6 nights or longer. Please inquire for availability.
Relocation fees are + 14% tax and not subject to commission.
Nassau - No relocation fee
Staniel Cay - $700 one-way - $1,500 round-trip
Georgetown - $700 one-way - $1,500 round-trip
Marsh Harbor - $700 one-way - $1,500 round-trip
ARRIVAL/DEPARTURE TIMES: Yacht offers a 3pm arrival and departure option. From Nassau especially, the later start works well for a short sail from the marina to a close island for a following morning start on the longer sail. On return, a later departure enables the crew to have a more leisure morning with the guests before departing on the return sail from the Exumas to Nassau. The yacht will provide lunch on the day of departure if they opt to leave at 3pm. They offer standard noon-noon arrival/departure time if preferred.
SLEEP ABOARD: Sleep aboard the night before charter dates. Available for $300 per cabin, with a 3 cabin minimum.
Includes boarding after 4pm, welcome cocktail and canapes plus a light breakfast the next morning. Dinner is to be taken ashore at client expense.
HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense.
SUMMER 2023: 2/$26,700 3/$27,050 4/$27,400 5/$27,750 6/$28,100 7/$28,450 8/$28,800
WINTER 2023/2024: 2/$29,700 3/$30,050 4/$30,400 5/$30,750 6/$31,100 7/$31,450 8/$31,800
SUMMER 2024: 2/$30,700 3/$31,050 4/$31,400 5/$31,750 6/$32,100 7/$32,450 8/$32,800
LOCAL FARE: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
SUMMER 2023: 2/$26,850 3/$27,275 4/$27,700 5/$28,125 6/$28,550 7/$28,975 8/$29,400
WINTER 2023/2024: 2/$29,850 3/$30,275 4/$30,700 5/$31,125 6/$31,550 7/$31,975 8/$32,400
SUMMER 2024: 2/$30,850 3/$31,275 4/$31,700 5/$32,125 6/$32,550 7/$32,975 8/$33,400
CHRISTMAS/NEW YEARS: 7 night minimum
CHRISTMAS 2023: 1-8 guests @ $39,600 - charter must end by 12/26
NEW YEARS 23/24: 1-8 guests @ $42,900 - charter may not start prior to 12/27
Captain: Nik Dorward
CAPTAIN: Nik Dorward
Growing up just outside London, Nik was captivated by the food scene that surrounded him. This led to him training as a chef and working in various roles within hospitality at some of the capital's most prestigious restaurants and hotels. Nik’s sailing career started in dinghies, sailing in lakes and braving the elements along the UK’s coast. As his passion developed so did his desire for a slightly warmer climate which led him to Greece and slightly bigger boats.
Whilst in Greece and the Med, Nik married his love for hospitality and sailing. Working as a flotilla skipper and charter skipper exposing him to an array of different yachts and destinations. More recently Nik has been back in the UK putting his experience to good use training new sailors and running adventure cruises.
Nik has a real love for the sea and the unique perspective that sailing gives. He is as much at home in the sea doing water sports as he is exploring the shores. You can expect him to uncover the local haunts for excursions ashore and dropping the hook in bays that provide the perfect backdrop for sunset cocktails.
CHEF: Lily Davison
Growing up close to London, Lily was born with a passion for cooking, influenced by the chefs in her family and her travels around the world. She pursued a career as a private chef on yachts after completing her Bachelor's and Master's degrees in Geographical Sciences and Environmental Policy and Management at the University of Bristol, in United Kingdom. As a manager at the Wimbledon Tennis Championships for 5 years, Lily also enjoys hosting and has a high standard for guest interactions.
When it comes to her creativity in the kitchen, she enjoys incorporating fresh local ingredients and loves immersing herself in culture. She has signature dishes that are heavily influenced by her travels to Mexico, Italy, and Spain. Lily isn't afraid to merge local, sometimes exotic ingredients into her dishes. Making her style unique, and giving her an ever expanding menu.