Rates Per Week
Crew Profiles
| Title | Name | Nation | Born | Licenses | Languages |
|---|---|---|---|---|---|
| Captain | Captain Patrick | Barbados | 0 | English | |
| Crew | Ryan | Barbados |
Captain Patrick and Chef / Mate Ryan – profiles to be announced shortly.
Chef / Mate
Ryan
Stewardess
Gylla
Captain
Patrick
Chef / Mate
Chef Ryan
Captain
Douglas
Chef
Ryan
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 | All Inclusive | $25,000 | $25,750 | $26,500 | $27,000 | $27,500 | $28,000 | $28,500 |
| Summer 2022 | All Inclusive | $25,000 | $25,750 | $26,500 | $27,000 | $27,500 | $28,000 | $28,500 |
| Winter 2022 to 2023 | All Inclusive | $25,000 | $25,750 | $26,500 | $27,000 | $27,500 | $28,000 | $28,500 |
Additional Rate Information
Based in Barbados for the Winter Holidays:
Christmas week: up to 8 guests: $31,350
New Year week: up to 8 guests: $32,775
Location Details
Summer Area: Caribbean Windwards
Winter Area: Caribbean Windwards
Location Details: Based in Barbados
Return delivery fee of $2000 from Barbados to St Vincent or Grenada for charters in the Grenadines
Captain Patrick and Chef / Mate Ryan – profiles to be announced shortly.
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Captain Patrick | Barbados | 0 | English |
| Crew | Ryan | Barbados |
Chef / Mate
Ryan
Stewardess
Gylla
Captain
Patrick
Chef / Mate
Chef Ryan
Captain
Douglas
Chef
Ryan
Accomodation
Amenities
Electronics
General
Leisure
COOL RUNNINGS IV has luxurious accommodations for 8 guests in 4 cabins all with ensuite shower and toilet facilities.
1 x Primary cabin with queen (stb aft)
2 x VIP cabin with queen (stb/port fwd)
1 x cabin with queen (port aft)
1 x double bunk cabin for crew. (port mid)
The two aft cabins have direct access to the aft deck and walk-around queen beds. The forward guest cabins have a large window which provides an abundance of natural light. Crew Twin cabin is midship. All cabins have abundant storage, hanging lockers, and shelves.
COOL RUNNINGS IV is fully air conditioned throughout.
Enjoy big screen TV and media server in saloon.
COMMUNICATIONS:
VHF Radio – Emergency Satellite Phone
ALL BREAKFAST ACCOMPANIED WITH COFFEE, ORANGE JUICE, CEREAL, BREAD, FRUIT PLATTER, CHEESE, JAM, YOGURTS.
DAY 1:
LUNCH: CARIBBEAN CHICKEN SALAD.
SNACK: HUMMUS AND CRUDITIES
STARTER: BUTTERNUT COCONUT CURRY SOUP
MAIN: SOLE AND SALMON FISH ROLLS, SAUTEED VEG, GARLIC POTATOES, LEAFY SALAD.
DESSERT: MANGO/ PASSION-FRUIT DELIGHT.
DAY 2:
BREAKFAST: CINNAMON ROLL CROISSANT, SERVED WITH SCRAMBLED EGGS AND CHEESE PLATTER
LUNCH: WEST INDIAN MEAT PIE, SERVED WITH MANGO CHUTNEY AND BANANA SALSA.
SNACKS: ARTICHOKE SPINACH DIP
STARTER: CARAMELIZED ONION WITH BRIE CHEESE IN FILO TART
MAIN: SHRIMP TAGLIATELLE PASTA, MEDITERRANEAN SALAD AND HOME MADE GARLIC BREAD.
DESSERT: CHOCOLATE FONDANT
DAY 3:
BREAKFAST: EGG FLORENTINE AND BACON.
LUNCH: SEARED TUNA NICOISE SALAD.
SNACK: QUESADILLA WADGES.
STARTER: CARIBBEAN FISH CAKES
MAIN: SPICED BBQ PORK TENDERLOIN, SWEET POTATO’S AND APPLES HONEY GLAZED, CALYPSO SALAD.
DESSERT: BBQ BAILEYS BANANAS.
DAY 4:
BREAKFAST: BANANA BREAD, SERVED WITH SCRAMBLED EGGS AND CHEESE PLATTER.
LUNCH: SWEET AND SOUR RIBS, CORN PUREE AND REFRESHING COLESLAW SALAD.
SNACKS: PINEAPLLE DIP.
STARTER: MEDITERRANEAN STUFFED PEPPERS
MAIN: SWEET AND SPICY GRILLED MAHI-MAHI, FRIED PLANTAINS , COCONUT RICE AND AVOCADO ORANGE SALAD.
DESSER: KEY LIME PIE
DAY 5:
BREAKFAST: LEEK AND CHERRY TOMATO FRITTATA, SERVED WITH BBQ SAUSAGES.
LUNCH: GRILLED PINEAPPLE CHICKEN SALAD.
SNACKS: OLIVE TAPENADE SERVED WITH CRACKERS AND GOAT CHEESE.
STARTER: TUNA TATAR.
MAIN: RED WINE HERB STEAK, POTATO ZUCCHINI GRATIN, CRANBERRY WALNUT SALAD.
DESSERT: PINA-COLADA CAKE
DAY 6:
BREAKFAST: CLASSIC FRENCH TOAST SERVED WITH SCRAMBLED EGGS AND CHEESE PLATTER.
LUNCH: LEMON GARLIC SHRIMP CAESAR SALAD
SNACKS: FLAT BREAD PIZZA
STARTER: ITALIAN PARMESAN BURRESCHETTA
MAIN: CHICKEN IN BUTTERED MUSHROOM SAUCE, COUSCOUS AND ROASTED ANTIPASTI.
DESSERT: CAPPUCCINO CHEESE CAKE.
DAY 7:
BREAKFAST: EGG PORTHOLES SERVED WITH BACON.
LUNCH: CALICO TACO BOWLS, SERVE WITH GUACAMOLE, SOUR CREAM, SALSA AND MEXICAN SALAD.
SNACK: CHEESE AND MEAT PLATTER.
STARTER: BACON AND AVOCADO EGG ROLLS.
MAIN: ASIAN SALMON SKEWERS, PESTO RICE NOODLE WITH STIR FRY AND PINEAPPLE SALSA SALAD.
DESSERT: BLACK FOREST CAKE.
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