Rates Per Week
Crew Profiles
| Title | Name | Nation | Born | Licenses | Languages |
|---|---|---|---|---|---|
| Captain | Tim Clark | USA | USCG 100T | ||
| Crew | Siboney Trevino | USA | STCW Basic |
Captain Tim Clark hails from the Midwest, where he grew up playing sports and enjoying his childhood sailing Lake Michigan. His dreams of traveling and enjoying a life at sea were realized when Tim joined the US Navy as a Rescue Swimmer. After being honorably discharged in 2001 and receiving multiple awards and high honors, Tim continued to travel and dive around the world, visiting Europe and the Middle East, and earning his NAUI Dive Master along the way. Tim’s love diving landed him in coastal Texas in 2007 where he became a commercial diver and made a good living working on support vessels and oil rigs in the Gulf of Mexico. It was on a Caribbean vacation that Tim realized his true calling as a boat captain. Tim’s combined love of people and hosting matches seamlessly with his passion for boats and the ocean. Since securing his USCG 100 Ton Master’s Captain License, Tim and Siboney have hosted friends, family and clients aboard a variety of luxury Yachts in the Caribbean and beyond. Tim’s experience and Midwestern hospitality affords him the ability to provide exceptional guest experiences and he is meticulous when it comes to the details. He and his wife share the same passion for life, people and the sea!
Chef/First Mate Siboney Trevino (pronounced Sea Bo Ney) was born in Chicago but learned to walk in Texas. Her love of cuisine and nutrition stems from her Mexican heritage as well as her own experience as a mother. Just as Siboney delighted in preparing healthy, colorful and delicious meals for her growing family, she now brings her love of hosting, entertaining and creating special memories to her charter guests, using the freshest organic ingredients. Siboney’s love of all things culinary is equally matched with her love of the outdoors, where she excels in just about any activity from hunting to fishing, paddle boarding, boating, horseback riding and snorkeling. Siboney’s first glimpse into the charter industry came from hosting friends, clients and family through companies like The Moorings with her hubby Tim. She loved the lifestyle so much that convinced Tim to sell everything and move to the Caribbean.
Captain
Tim Clark
Chef/First Mate
Siboney Trevino
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 |
|---|---|---|---|---|---|---|
| Summer 2023 | Inclusive | $27,500 | $28,000 | $28,500 | $29,000 | $29,500 |
| Winter 2023 to 2024 | Inclusive | $27,500 | $28,000 | $28,500 | $29,000 | $29,500 |
| Summer 2024 | Inclusive | $27,500 | $28,000 | $28,500 | $29,000 | $29,500 |
Additional Rate Information
Location Details
Summer Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Winter Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Captain Tim Clark hails from the Midwest, where he grew up playing sports and enjoying his childhood sailing Lake Michigan. His dreams of traveling and enjoying a life at sea were realized when Tim joined the US Navy as a Rescue Swimmer. After being honorably discharged in 2001 and receiving multiple awards and high honors, Tim continued to travel and dive around the world, visiting Europe and the Middle East, and earning his NAUI Dive Master along the way. Tim’s love diving landed him in coastal Texas in 2007 where he became a commercial diver and made a good living working on support vessels and oil rigs in the Gulf of Mexico. It was on a Caribbean vacation that Tim realized his true calling as a boat captain. Tim’s combined love of people and hosting matches seamlessly with his passion for boats and the ocean. Since securing his USCG 100 Ton Master’s Captain License, Tim and Siboney have hosted friends, family and clients aboard a variety of luxury Yachts in the Caribbean and beyond. Tim’s experience and Midwestern hospitality affords him the ability to provide exceptional guest experiences and he is meticulous when it comes to the details. He and his wife share the same passion for life, people and the sea!
Chef/First Mate Siboney Trevino (pronounced Sea Bo Ney) was born in Chicago but learned to walk in Texas. Her love of cuisine and nutrition stems from her Mexican heritage as well as her own experience as a mother. Just as Siboney delighted in preparing healthy, colorful and delicious meals for her growing family, she now brings her love of hosting, entertaining and creating special memories to her charter guests, using the freshest organic ingredients. Siboney’s love of all things culinary is equally matched with her love of the outdoors, where she excels in just about any activity from hunting to fishing, paddle boarding, boating, horseback riding and snorkeling. Siboney’s first glimpse into the charter industry came from hosting friends, clients and family through companies like The Moorings with her hubby Tim. She loved the lifestyle so much that convinced Tim to sell everything and move to the Caribbean.
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Tim Clark | USA | ||
| Crew | Siboney Trevino | USA |
Captain
Tim Clark
Chef/First Mate
Siboney Trevino
Accomodation
Amenities
Electronics
General
Leisure
Tim is a NAUI Master Scuba Diver certified. He was also a US Navy Rescue Swimmer while he served in the military.
Kids must bring own life vest and BE WATER SAFE
Dive weights (26.4 gallons />
3 dives are included in charter
Other Specs
Can schedule Massages on boat upon request
Air Conditioning: This yacht has generator-powered air conditioning.
Convertible Saloon: This yacht does not offer a convertible saloon.
Forepeaks are used for storage.
4 large cabins as usual with in-suite heads
Electric Flush with fresh water
Separate shower stalls
AC is actually a Commercial Chilled Water unit so each Cabin can set their own Temperature which is great.
Large Salon with wrap around windows which are actual GLASS from Italy not plastic or Lexan which limits sunlight
All windows have pull down pleated shades and there are shades that pull down on both the Aft Cockpit area and the upper deck cockpit area for the late afternoons.
The large TV comes up out of the furniture so kids can watch a large TV without any obstruction of the view when it is not necessary.
We have a full Dinghy Lift platform which serves as a “beach” area and a Large 3 door refrigerator and Dishwasher.
DAY BREAK
Eggs Benedict with Caribbean Crab Cakes & Hollandaise Sauce.
Bananas Foster’s French Toast with egg custard blend of rum & cinnamon, topped with a drizzle of organic maple syrup.
English Muffins topped with thinly sliced smoked salmon, cream cheese & capers.
La Canadienne Crepe
Fluffy Eggs, Mozzarella Cheese, Potatoes, Bacon topped with Maple Syrup & Rainbow Fruit
Greek Frittata (Eggs with Spinach, Feta Cheese & Tomatoes) Served with toasted Croissant, fresh fruit.
Maple Apple Baked Oatmeal served with Waldorf Salad.
Greek Yogurt topped with Fresh fruit, granola, walnuts & Agave Nectar
All served with seasonal fruit.
MIDDAY
Seared Ahi Tuna Salad with Sesame Ginger Dressing
Shrimp Ceviche served with Tortilla Chips
Crab Croquettes & Poached Pear Spinach Salad
Croissant Dill Chicken Salad
Served with Potato Chips & Cesar Salad
Caribbean Lobster Rolls & Chips, served with Dill Cucumber Salad.
Shrimp Pesto Feta Pizza w/ Greek Salad
Turkey Club Spinach Wrap with Beet, Feta Salad
Tomato Basil Bisque, Cheese Bread & Arugula Salad
HORS D’OEUVRES
Smoked Seafood Dip & Pita Chips, Celery & Carrots
Baked Goat Cheese & Herb Dip paired Pita Chips & Veggies
Baked Brie with Cranberries, Walnuts, Herbs & Honey served with Table Water Crackers
Fresh Guacamole with Tortilla Chips
Caprese Salad with fresh Mozzarella, Tomatoes and
Charcuterie Board & Baked Brie with a French Baguette & Seasonal Fresh Fruit & Mixed Nuts
Hummus, Veggies, Fruit, mixed nuts
MAIN
Seafood Gratin: Seabass, Shrimp, Crab with Julienned leeks & carrots topped with a Saffron Butter Wine Sauce with Salad & Balsamic Vinaigrette
Sous Vide Herbed Filet Mignon with White Truffle Mashed Potatoes paired with & Parmesan Asparagus
Creamy Chicken Skillet with Spinage and Herb Rice
Stuffed Mahi Wellington w/ Roasted Vegetables drizzled with Balsamic Glaze
Creamy Crème Fraiche Shrimp & Pasta with Roasted Tomatoes, Broccoli & Asparagus with Cesar Salad & Garlic Bread
Roasted Rack of Lamb drizzled with Demi Glaze, paired with Roasted Mediterranean Vegetables (Zucchini, Carrots, Onions, Tomatoes & Bell Peppers)
Caribbean Jerk Chicken with Coconut Rice & Garlic Asparagus
DESSERT
Rum Cake topped with Rum Glaze
Flourless Chocolate Cake
Key Lime Pie
Traditional Sweet & Tangy Cream cheese on graham cracker crust topped with Whipped Cream
Irish Crème Brulé’
Chocolate Chip Cannoli’s
Blueberry Greek Yogurt Cake
Pineapple Upside Down Cake
SHIP’S BAR
Tito’s Vodka
Cruzan Rum (3-4 flavors – dark & light)
Bourbon – Marker’s Mark
Gin – Bombay Sapphire
Tequila – Patron Silver
Sparkling Wine – 1928 Prosecco
Red & White Wines (Oyster Bay, Crawford, Josh, Mondavi, K. Jackson)
Cordials – Grand Marnier, Bailey’s, Amaretto, Kalua
Beers – St. John’s Brewers, Corona, Land Shark
Island Drinks – Rum Punch & Pain Killers
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