Rates Per Week
Crew Profiles
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 |
|---|---|---|---|---|---|---|---|---|
| Summer 2023 | Inclusive | $26,000 | $26,200 | $26,500 | $26,800 | $27,200 | $27,600 | $28,000 |
| Winter 2023 to 2024 | Inclusive | $26,000 | $26,200 | $26,500 | $26,800 | $27,200 | $27,600 | $28,000 |
Additional Rate Information
Location Details
Summer Area: Bahamas
Winter Area: Bahamas
Sylvio was truly blessed, growing up on the shores of the Northumberland Strait, located on the Atlantic Coast of Canada, where most activities revolve around the sea in some manner. As a kid he learned to sail at his local sailing school and did so for 9 consecutive years, where he liked to race dinghies but most of all he just loved to sail. Ever since he’s been a young man, there is something about the salty Atlantic air that awakens a sixth sense in him. Sailing answers and satisfies many things for him.
After a career as an entrepreneur and seeing his boys off to college, he decided to plot a new course in life and tacked towards a career in professional yachting. After earning his Captain RYA Yachtmaster Certification and all other prerequisite tickets, he’s never looked back.
He is a kind and generous Captain and host, who respectfully engages with his guests with a relaxed and calm demeanor. He enjoys collaborating with the charter guests to create a customized Charter Plan, as per their wish list. Whether it’s cruising to a secluded beach paradise or visiting the Islands must see spots or anything in-between, you’re the boss. Simply point the way and Syl will assure you’re making the most of living in the moment while you’re making life’s unforgettable memories.
Chef/First Mate Amber Simard:
Growing up in New England Amber has always had a strong connection to the Sea and the bountiful food she provides.
After a land-based career in the United States and Ireland in the hospitality industry where she worked her way from the ground up from the front of the house to the back of the house she discovered her culinary flair and her ability to produce world class food service. It was simply a natural progression that her hospitality experience and her Culinary talents took her to professional yachting. Over the last 5 years she has cooked on Private and Charter Yachts throughout the Caribbean and the East Coast of the United States.
Her passion for culinary, yachting and traveling are intertwined; each giving her a world of insight into diverse cultures, food & ways of life.
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Sylvio LeBlanc | Canadian | 0 | English |
| Crew | Amber Simard |
Captain
Sylvio LeBlanc
Chef/Mate
Amber Simard
Captain
Sylvio LeBlanc
Sylvio in the Bahamas
Chef/Mate
Amber Simard
Accomodation
Amenities
Electronics
General
Leisure
Other Specs
Underwater lights
Subwing
Floats / Noodles
4 queen berth guest cabins each with a private en-suite electric head, stall shower and sink/vanity. Starboard side heads have dry stall showers, port side heads have wet showers.
All cabins have individually contract air-conditioning for each cabins comfort.
Top desk fly-bridge with lounging and seating with a 360 degree view.
Forward cockpit and lounge and dining area.
Aft cockpit with seating and dining accommodations.
Main deck has a bright and airy main salon (fully air-conditioned) as the galley direct access to the forward cockpit lounge area.
BERTH SIZES:
All queen berths are 5’w X 6’6″L
Bunks: Top bunk 32″W x 75″L; bottom bunk 36″W x 75″L
Day 1:
Dinner
- Grilled Lobster tails with garlic butter
- Parsley penne in dill sauce
- Sautéed zucchini
- Chocolate Ganache
Day 2:
All Breakfasts include a daily offering of fruit, yogurt, homemade granola, cereal, milk, juice, coffee, tea, toast, and, bagels.
- Smashed avocado-egg toast
Lunch
- Mixed green salad with zesty lemon vinaigrette
- Pesto fettuccine
Dinner
- Watermelon salad with basil and mint vinaigrette
- Lamb lollipops with Greek lemon potatoes
- Tzatziki and pita
- Chocolate brownie with vanilla ice cream
Day 3:
Breakfast
- Huevos Rancheros
Lunch
- Cucumber salad with mint basil ~ agave vinaigrette
- Grilled shrimp tacos
- Salsa, guacamole, and sour cream
Dinner
- Roasted beet salad with chèvre
- Grilled salmon in a dijon marinade
- Basil orzo
- Local veggie
- Best Ever Carrot Cake
Day 4:
Breakfast
- French toast with maple syrup
Lunch
- Mixed greens with tangy vinaigrette
- Grilled tuna in a sesame ginger marinade
Dinner
- Grilled chicken gorgonzola fettuccine
- Balsamic olive oil bread dip
- Lemon meringue tarte
Day 5:
Breakfast
- Italian frittata with ciabatta baguette
Lunch
- Mixed greens with blueberries, chèvre, and balsamic vinaigrette
- Macaroni salad
- Grilled burgers and hot dogs *vegetarian
Dinner
- Baked crab cake with cilantro aioli
- Blackened mahi mahi
- Sautéed brussel sprouts
- Buttery seasoned rice
- New York style Cheesecake
Day 6:
Breakfast
- Ham and cheese omelet with pan-fried potatoes
Lunch
- Mixed greens, apple, pecan salad with balsamic vinaigrette
- Sushi rolls
Dinner
- Wasabi soy shrimp
- Scallops with roasted garlic cauliflower
- Tiramisu
Day 7:
Breakfast
- Scrambled eggs with bacon, pancakes, and maple syrup
- Sautéed tomatoes
Lunch
- Arugula, pear, crumbled blue cheese salad with balsamic vinaigrette
- BBQ jerk chicken skewers
Dinner
- Tomato, mozza, basil stacks
- Grilled beef tenderloin
- Risotto
- Butternut squash purée
- Key lime cheesecake
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