- Guests 8
- Cabins 4
- Model Cat
- Year Built 2019
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||$31,000||$31,500||$32,000||$32,500||$33,000||$33,500||$34,000|
|Winter 2022 to 2023||Inclusive||$31,000||$31,500||$32,000||$32,500||$33,000||$33,500||$34,000|
Additional Rate Information
MINIMUM NIGHTS: 5, Inquire for less
For 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights.
SLEEP ABOARD: Sleep aboard the night before charter dates. Available for $300 per cabin, with a 3 cabin minimum. Includes boarding after 4pm, welcome cocktail and canapes plus a light breakfast the next morning. Dinner is to be taken ashore at client expense.
HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense.
2/$30,700 3/$31,050 4/$31,400 5/$31,750 6/$32,100 7/$32,450 8/$32,800
LOCAL FARE MEAL PLAN: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
2/$30,850 3/$31,275 4/$31,700 5/$32,125 6/$32,550 7/$32,975 8/$33,400
CHRISTMAS/NEW YEARS: 7 night minimum
CHRISTMAS: 1-8 guests @ $40,800 – charter must end on 12/26/22 or earlier
NEW YEARS: 1-8 guests @ $44,200 – charter may not start prior to 12/27/22
***SPECIAL OFFERS ***
None at this time.
Summer Area: Caribbean Virgin Islands (BVI)
Winter Area: Caribbean Virgin Islands (BVI)
Liliya “Lily” Chulayevska
Lily’s passion for sailing began in Barcelona. From that first time she stepped on a yacht, her passion and dreams of sailing were ignited and she has been sailing ever since. She is a confident and experienced sailor, as well as a great charter host. Originally from Poland, Lily has lived in several different countries around the globe such as Singapore, Iceland, Italy and Spain. She also speaks six languages fluently. After making the sail across the Atlantic Ocean and arriving in the Caribbean, she considers the Virgin Islands to be the most idyllic place for sailing vacations in the world. Since her time in the Virgin Islands she has come to know the best beaches, bays and secret local spots. She is looking forward to welcoming guests onboard Island Kisses for an entertaining and joyful stay!
Amber’s passion for food and drink cultivates a bespoke experience for every guest she serves. Meticulous attention to the desires of each guest in addition to her own creativity makes sure her menu experience is one to remember. Originally from South Africa, her food and hospitality journey started over ten years ago and has spanned through multiple countries. Having lived and worked in places such as Asia and Europe, she has an international range of dishes from which to draw from that makes her menu dance with flavor! She is professionally trained in various cooking techniques as well as drink mixology, ensuring a that there is something for everyone. She is greatly looking forward to welcoming guests aboard Island Kisses for a happy and memorable stay!
|Captain||Lily Chulayevska||Poland||1992||English, Spanish, Polish, Russian, Ukrainian, Basic Italian|
|Crew||Amber Heydenreich||South African|
4 queen berth guest cabins each with a private en-suite electric head, stall shower and sink/vanity. The port aft cabin does not have a full shower, and has a wet head.
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.
Inquire for crew cabin.
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
● BREAKFAST ●
Plated freshly baked English muffin, buttered and topped with crispy bacon, poached egg and hollandaise sauce for a delicious eggs Benedict
Shakshuka eggs with cumin,topped with crumbled feta and shredded coriander
Served with fresh toast straight from the skillet
Scrambled eggs with smoked salmon on crisp potato rosti
Pancakes served with maple syrup
Platter of beautiful local fruits
Chia puddings topped with mango and dragon fruit stars
Freshly baked pastries
Cheese and cold cuts
● SNACK TIME ●
Fresh out of the oven, blueberry muffins made perfect to warm you after a late morning swim stop!
Mediterranean mezze platter with cheeses, garlic mushrooms, whipped feta dip, dipping bread, crackers and cold cuts
● LUNCH ●
Locally sourced fresh fish ceviche
Citrus engulfed fish, mixed with creamy avocado, onion, cherry tomato, green chili and coriander
Corn chips to accompany for scooping!
Corn on the cob and slices of baked sweet potato
Grilled salmon with crispy skin served on a bed of cous cous salad, mixed with fresh herbs, pomegranate, feta, cherry tomatoes and a creamy dressing
Freshly baked focaccia bread
Pulled BBQ pork or bean tacos with crunchy or soft shells – Topped with pickled onion and coriander
Cheesy quesadillas, served warm!
Cheesy nachos, sour cream and Guacamole
Tel Aviv style chicken salad
Juicy chicken mixed with cucumber, cherry tomatoes, olives and onion
Slathered in fresh hummus, and lemon juice while on top of crispy cos lettuce for added freshness and crunch Finally, topped with a boiled egg and some paprika
Selection of sushi platter
Maki, inside out rolls (California rolls), nigiri and hand rolls
All made with a range of fresh fish and vegetables
Accompanied by pickled ginger and wasabi
Vegan harvest bowls
Quinoa, zucchini and carrot ribbons, roasted chickpeas, avocado and tangy nut dressing
Veggie fritters, with broccoli, sweet potato, carrot and chives
Beautifully Golden with a spoon of creme fraiche on top
Served on a bed of arugula
● DINNER ●
Honey & soy glazed chicken, dusted with sesame seeds and fresh spring onion
Red cabbage slaw, with apple and mayo and leafy green salad with ginger vinaigrette
Lemon and garlic butter sea bass, delicate and seasoned
Charred asparagus, topped with roasted almonds flakes and leafy salad, light and vibrant
Polenta and parmesan fries
Crab/ lobster/ prawn boil with old bay seasoning
Accompanied with creamy dipping sauce
Served with lightly dressed arugula salad and baby potato and green bean salad
Creamy Chilli and lemon prawn linguine, topped with two sautéed prawns
Mixed leaf salad with olive oil and balsamic dressing
Freshly baked bread rolls
Peppercorn crusted strip steak with garlic mash, lemon roasted asparagus, balsamic pearls and red wine reduction
Scallops cooked in butter, on squash purée
● DESSERT ●
Fresh strawberry shortcake and cream trifles
Carmel cheesecake with buttery crust
Deconstructed cinnamon apple crumble with dollop of vanilla ice cream
Sweet and tangly lemon meringue squares
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.