Rates Per Week
Crew Profiles
| Title | Name | Nation | Born | Licenses | Languages |
|---|---|---|---|---|---|
| Captain | Bruce Petersen | British | 1979 | Yachtmaster Ocean 200T | English, Spanish, Italian |
| Crew | Begona de Miguel Coll | Spanish |
Bruce Petersen
Bruce has been sailing his whole life. Having worked as a commercial sailor for the past 15 years, and as a charter captain since 2015, Bruce is a highly accomplished captain with extensive experience in the Caribbean, Mediterranean, and the South Pacific. He is a certified engineer, and also enjoys water sports including surfing, wake-boarding, fishing, and diving. Bruce is a certified PADI dive instructor and has taught in Australia, the Mediterranean and Africa. Hailing from South Africa, he is also fluent in Spanish.
Begonã De Miguel
Begoña is a water sports and outdoors enthusiast. She loves to cook, and has certificates in food and wine. As a food connoisseur, Begoña makes much of what she serves from scratch, with a focus on fresh and, where possible, locally sourced. As well as enjoying time with family, friends and guests, she also has a law degree (fortunately, not being used on the water). Begoña has been sea-faring from an early age, and has over ten years professional experience sailing and as a chef. She is a native of Majorca, Spain and is fluent in English, Spanish and Italian.
Crew are vaccinated for Covid-19
Specifications
Accommodations
Additional Rate Information
Additional Rate Information
Charter Rates Per Week
| Rate Period | Terms | 2 Guests | 3 Guests | 4 Guests | 5 Guests | 6 Guests | 7 Guests | 8 Guests |
|---|---|---|---|---|---|---|---|---|
| Winter 2021 to 2022 | Inclusive | $48,000 | $49,000 | $50,000 | $51,000 | $52,000 | $53,000 | $54,000 |
| Summer 2022 | Inclusive | $48,000 | $49,000 | $50,000 | $51,000 | $52,000 | $53,000 | $54,000 |
| Winter 2022 to 2023 | Inclusive | $48,000 | $49,000 | $50,000 | $51,000 | $52,000 | $53,000 | $54,000 |
Additional Rate Information
Location Details
Summer Area: Caribbean Virgin Islands
Winter Area: Caribbean Virgin Islands
Bruce Petersen
Bruce has been sailing his whole life. Having worked as a commercial sailor for the past 15 years, and as a charter captain since 2015, Bruce is a highly accomplished captain with extensive experience in the Caribbean, Mediterranean, and the South Pacific. He is a certified engineer, and also enjoys water sports including surfing, wake-boarding, fishing, and diving. Bruce is a certified PADI dive instructor and has taught in Australia, the Mediterranean and Africa. Hailing from South Africa, he is also fluent in Spanish.
Begonã De Miguel
Begoña is a water sports and outdoors enthusiast. She loves to cook, and has certificates in food and wine. As a food connoisseur, Begoña makes much of what she serves from scratch, with a focus on fresh and, where possible, locally sourced. As well as enjoying time with family, friends and guests, she also has a law degree (fortunately, not being used on the water). Begoña has been sea-faring from an early age, and has over ten years professional experience sailing and as a chef. She is a native of Majorca, Spain and is fluent in English, Spanish and Italian.
Crew are vaccinated for Covid-19
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Bruce Petersen | British | 1979 | English, Spanish, Italian |
| Crew | Begona de Miguel Coll | Spanish |
Accomodation
Ammenities
General
Leisure
Other Specs
AMAYA accommodates up to 8 guests in 4 Queen cabins, all en suite with electric flush toilets and stall showers. Each cabin is equipped with USB charging ports, basic toiletries, and hairdryers.
Menu of Begoña de Miguel
Breakfast
Fresh fruit platters and a variety of fresh fruit juices, pastries and yoghurt
Traditional English and American breakfasts to order
Muffins with smoked salmon and cream cheese
Açai bowl with crunchy granola, strawberry and coconut
Fresh fruit smoothies
Lunches and Appetizers
Melon soup
Mediterranean octopus salad
Buddha bowl, with falafel, crisp cauliflower rosettes, rosemary peppers, roast vegetables, beetroot, salad and a tahini dressing
Wahoo Peruvian ceviche leche de tigre with patacones
French hamburger, with caramelized onions, brie and cranberry sauce, with sweet potato fries and coleslaw
Pulpo ol olivo (octopus salad with an olive tapenade dressing)
Pineapple and parmesan carpaccio
Paper rice roll stuff with peppers pears and ricotta chili sauce
Spinach and cherry tomatoes linguini
Quiche Lorraine with pawpaw salad
Ginger carrot soup
Asparagus and wild mushrooms risotto
Spinach, bacon and goat cheese salad with a honey dressing
Begoña style BLT
Charcuterie platter with imported meats and cheeses and a fresh tuna dip
Main Courses
Seared Tuna with sesame seeds, miso dressing, edamame, avocado, and thinly sliced carrot over a bed of quinoa
Grilled sushi grade salmon, spinach gratin, pickled carrots and radish
Grilled chicken with pesto and a Caprese salad
Mahi-mahi with a Caesar salad
Eggplant mousse stack with scallops and giant shrimp in a shrimp reduction
Golden tile (fish) with, scallop, sauteed asparagus, and fried lemon zest
Ricotta and spinach ravioli in mushroom and truffle sauce (pasta made from scratch onboard)
Herb lamb chops with steamed carrots and broccoli
Filet mignon with Port sauce and caramelized onions with Maquis potatoes
Grouper with orange sauce and cauliflower
Duck confit with apple and zucchini puré
Sea bass kebab with peach sauce
Mustard roast beef with baked potatoes
Mahi mahi Polynesian ceviche in coconut sauce served with rice
Seared tuna with green mango chili and edamame
Desserts
Dairy free avocado chocolate mousse
Mango and coconut sorbet
Cava Savion
Cold coffee cream
Orange with cinnamon
Tartin tart with boat made crunchy caramel ice cream
Dark chocolate tart
Lemon and mint sorbet
Tiramisu
Red berries panna cotta
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