- Guests 6
- Cabins 3
- Model Powered Catamaran
- Year Built 2013
Charter Rates Per Week
|Rate Period||Terms||2 Guests||3 Guests||4 Guests||5 Guests||6 Guests|
|Winter 2021 to 2022||Plus Expenses||$25,000||$25,000||$25,000||$25,000||$25,000|
|Summer 2022||Plus Expenses||$25,000||$25,000||$25,000||$25,000||$25,000|
Additional Rate Information
Christmas week $27,500 plus APA 35% Plus 4% Bahamas Tax
New Years week $28,750 plus APA 35% Plus 4% Bahamas Tax
Christmas week to end no later than December 26th.
New Years week to start no earlier than December 27.
7 Night minimum
The charter fee includes the services of a Captain and Crew, and use of on-board sports equipment. Charter fee DOES NOT include any expenses (to be charged at cost to client): food and beverages, fuel for the vessel, its tenders and water sports equipment, scuba equipment, off yacht excursions, dockage, cruising taxes and permits, telephone, airport transfers, crew gratuities, or similar expenses incurred by the CHARTERER.
Summer Area: Bahamas
Winter Area: Bahamas
Location Details: Currently available in the Bahamas
Captain Mitch Ireland grew up on the coast of Durban, South Africa and always had a love for all thing water related. He was a competitive water-skier and obtained his yacht masters after completing school. He’s done deliveries to Thailand, Malaysia, Seychelles and started chartering over 6 years ago. He’s an ultimate “braai” (barbeque) master, loves mixing cocktails, enjoys teaching and doing all watersports.
Chef/First Mate Alett Slabbert has always been a waterbaby growing up on the West Coast of South Africa snorkeling for lobster and cooking local seafood. She fell in love with the Caribbean on her first visit to Tortola BVI just over 4 years ago and has been chartering since. She has sailed most of the Caribbean and has a passion for food and exploring the enticing flavors of all cuisine.
This fun loving couple has charted Bahamas and BVI extensively and knows how to take care of your needs.
|Captain||Mitchell Ireland||S. African||1995|
|Crew||Alett Slabbert||S. African|
Indigo can accommodate 6 people in 3 cabins..
King with ensuite
Queen with ensuite
Twin can convert to a king (shared Head)
SAMPLE MENU from the Galley of Alett
Every morning there will be a selection of fruit, yoghurt, cereals, fresh breads and spreads
Omelette Roulade A scrumptiously filled oven baked omelette rolled into one
Caprese Benedict A twist on the normal with fresh basil and a Mediterranean flair.
Hint of Orange French Toast Decadent French Toast kissed with Cointreau and fresh orange glaze
Shakshuka Poached eggs enrobed in a bed of aromatic stewed tomatoes, peppers, spinach & feta
Fresh Bakes A selection of boat baked pastries to indulge
English Breakfast The works, scrambled egg, sausage, bacon, ovenroasted tomatoes, mushrooms and baked beans
Waffles Topped with apple cinnamon compote and crispy bacon
Fritters Zucchini corn fritters topped with fried egg, smoked salmon & creme fraiche
Chicken Shrimp Pad Thai Explore fresh Thai flavors with sweet chili corn salsa on the side
Mixed Seafood Cakes A combination of conch, prawns & freshly caught fish, served with pineapple papaya salsa & Apple Pea Mint salad
Bobotie A proudly South African Cape Malay mild curried dish with Coconut Banana Salsa
Seared Tuna Nicoise A classic French salad topped with fresh seared Ahi Tuna
Stuffed Burgers Boat made stuffed burgers with beer batter onion ring & butternut fries
Chicken Tikka Masala Skewer Barbequed skewers served with jeweled couscous salad & fresh fried flatbreads
Mediterranean Meatball Salad Mini meatballs on a bed of zoodles with roasted rosa tomatoes, mozzarella and olives served with a freshly baked focaccia
Fully Loaded Chicken & Bacon Salad Honey mustard chicken and crisp bacon topped on a fully loaded salad
Conch Ceviche Fresh procured conch marinated in zesty lemon, orange and pineapple salsa
Peach & Basil Buratta Salad Drizzled with balsamic glaze and crunchy garlic croutons
Savory Avo Mousse topped with Fire Cracker Shrimp Light and Delightful served with baked onion crackers
Steamed Mussels Drowning in a creamy garlic and white wine sauce
Watermelon & Feta Stack A sweet and savory salad to delight the taste buds
Prosciutto Fig and Goat Cheese Tarts Baked to perfection Filo tarts served on top a bed of arugula
Lobster Bisque A hearty soup for the soul
Bloody Maria’s Mexican Shrimp Gazpacho with a hint of tequila
Sous Vide Stuffed Pork Tenderloin Zesty apple and whiskey bacon jam stuffed loin with mashed yams and seared broccolini
Blackened Mahi Mahi Pan Seared Blackened Mahi with White Bean Puree & Roasted Carrot Honey Coriander salad
Rosemary Rack of Lamb Over roasted rosemary garlic lamb served with mushroom farro & smashed peas
Plank Smoked Salmon Sticky Plank Salmon served with mixed Brown Rice & Quinoa and Avo, cranberry almond salad
Surf & Turf Barbequed to order beef steak & lemon butter grilled lobster with broccoli veg bake
Sushi A selection of sushi, tuna poke spoons & tempura veg
Five Spice Duck Breast Succulently flavored barbequed duckbreast with port plum sauce, mash & miso roasted zucchini
Red Thai Shrimp Curry served with coconut rice and mango salsa
Creme Brulee with a hint of Frangelico
Pavlova topped with fresh cream & berries
Salted Caramel Brownies served with vanilla ice cream
Dolonga Tiramisu filled with whipped coffee and orange glaze
Poached Pears with creme angliase & chocolate drizzle
Rum Ball Freezer Cake A frozen delight with a hint of rum, for every pirate’s delight
Gooey White Chocolate & Coconut Pudding A twist on the normal lava cake
Mini Margarita Cheesecake Bites An adult version of Key Lime pie
Ed Hamilton & Co. endeavors to provide the most up-to-date yacht information, availability and rate details, however, all information published on this site is subject to change without notice. Please contact us for the most current yacht information, availability and rate details.