- Guests 6
- Cabins 3
- Model Cat
- Year Built 2001
Charter Rates Per Week
|Rate Period||Terms||2 Guests||3 Guests||4 Guests||5 Guests||6 Guests|
|Winter 2021 to 2022||All Inclusive||$13,500||$14,000||$14,500||$15,000||$15,500|
|Summer 2022||All Inclusive||$13,500||$14,000||$14,500||$15,000||$15,500|
|Winter 2022 to 2023||All Inclusive||$13,500||$14,000||$14,500||$15,000||$15,500|
Additional Rate Information
Christmas week: $17,050
New Years week: $17,825
Delivery fees – return trips:
St Vincent / Union to St Lucia – $250
Grenada to St Vincent / Union – $250
Grenada to St Lucia – $750
Please inquire for delivery fees to other islands
$250 special discount for children 12 years old and under
All rates are for 7 nights, 8 days. To prorate these rates:
For 6 nights divide weekly rate by 7 and multiply by 6
For 5 nights or less divide weekly rate by 6 then multiply by the number of nights.
Summer Area: Caribbean Windwards
Winter Area: Caribbean Windwards
Location Details: Saint Vincent and the Grenadines: September 2020 to Mid-August 2021
If the departure is from Grenada, we propose normally the following itinerary for 7 night charters:
– Departure from Saint Louis Marina
-The Molinere Underwater Sculpture Park in Grenada for lunch and snorkeling
– If the weather is fine, overnight in Rond Island
– Crossing to Carriacou and anchor at Sandy Island (visit Hillsborough and departure formalities for Grenada)
– Visit Clifton on Union Island (immigration in St. Vincent & Grenadines)
– If there is enough time, sail to Chatham Bay or PSV
– Tobago Cays
– Canouan or Mustique Island (depending if the guests want to dive or not)
– Bequia (visit island)
– Blue Lagoon in St. Vincent
If the pick up is in St. Vincent, the itinerary will be on the other way around.
We prefer to welcome our guests in St. Vincent. To visit the Grenadine Islands in one week with a pick up in St. Lucia means a lot of sailing and we would be obliged to skip some islands.
View the website of the Ministry of Health to be sure of the latest protocols:
Detailed information can be found here:
In the whole Caribbean, Saint Vincent is the easiest place to spend vacations as once you have done the arrival procedure, everybody can freely travel within the country. The procedures are constant, not like other neighboring countries, where the procedures change regularly and become very complicated.
Grenada Covid update (14.07.2021)
Captain Laurent Geslin
Laurent grew up in Paris, France. Urban life did not deter this water baby, who learned to swim and sail a Laser 420 as a child, and to scuba dive at the age of 12, with level three qualifications at 16 years old. He moved to Switzerland when he was 22 years old, purchased a Laser 2, and spent all his free time trimming the sails on Lake Geneva.
Laurent graduated college with a degree in economics and enjoyed a long career in the Swiss private banking industry as a stock exchange trader and operations specialist. In addition to his job as a banker, he co-owned a dive shop and school. Laurent is a high-energy individual that thrives on keeping busy, so he also played bass and guitar in a local band. Laurent is a qualified PADI Dive Instructor. He also holds Swiss cert. of competence for ocean yachting / BVI Boat Master.
In 2015, Laurent and his wife Astrid decided it was time for a life change. They bought a catamaran and set off to sail the Mediterranean Sea. They skimmed past Gibraltar in 2016, spent two months in the Canary Islands and three months in the Cap Verde Islands before crossing the Atlantic. It was love at first sight when they reached the Caribbean, and they’ve decided to stay for quite a while.
Laurent is an expert Captain who enjoys sharing his knowledge and passion for Caribbean sailing with his guests. His motto: living your dream is always better than dreaming your life. Charter ISOLABLUE with Laurent and Astrid. Isn’t it time to live your dream?
Chef Astrid Geslin
Astrid had an enchanting childhood. She grew up with her brother and sister close to Luzern, in the heart of Switzerland, near the Alps and next to the Lake of Lucerne. Nestled in this picture-postcard landscape was her parents’ restaurant. Even as a very young child, Astrid loved to help with the cooking. Growing up cooking, serving and eating fine food proved a joyful inspiration. However, whether they be lakes or seas, water has always been her passion: sailing, diving, windsurfing, and swimming. Astrid is a qualified PADI Dive Master. She also holds Swiss cert. of competence for ocean yachting / BVI Boat Master.
For over 20 years, Astrid worked in Geneva, Switzerland as a Human Resources executive. One of the great benefits was the extensive, international travel the job required to start-up offices in Zürich, Paris, Milan and elsewhere. In between these working adventures, she and husband Laurent spent as much time as possible sailing their boat across the waters of Lake Geneva. Astrid obtained Sailing Certification for Lakes, then passed the Swiss Certificate of Competence for Ocean Yachting. It was a perfect time to sail to new horizons.
Astrid is always happy to receive guests and share moments of discovery and joy. “Every charter is a rewarding, new, enriching experience made of encounters, good humor and fun,” says Astrid. “I speak fluent French, English and German, some Italian and Spanish. I try to welcome our guests in their own language and make them feel at home. I’m passionate about fine food from all over the world. My recipes are inspired from Mediterranean and Asian cuisine, but always with a French touch.”
While Astrid’s cooking consistently earns rave reviews, guests needn’t worry about gaining a couple of extra pounds. Astrid enjoys leading a workout, from on-deck yoga to a lap around the yacht, to a go on the water toys. And fun is always her leading motivator.
Astrid was awarded FIRST PRIZE at the Grenada Yacht Charter Show 2018 Culinary Contest! Well done Astrid!!
I wanted to present the 3 different colors of Grenada:
green for the fertile land;
yellow for the wisdom, sunshine, and warmth of Grenadians and
red for the people’s courage and vitality. The people here are what make the Island of Spice so unique.
The specified ingredient was Tamarin juice. My idea was to create a Tamarin reduction which I added in all three finger entrees.
|Captain||Laurent Geslin||Swiss||1967||English, French, German, conversational Italian and Spanish|
Captain and Chef
Astrid & Laurent
Laurent with his 2nd Prize for the Cocktail Competition, BVI Spring Boat Show 2019
Laurent welcomes you to Isolablue
Laurent and Astrid
Captain and Dive Instructor
Chef and with 1st Prize Award at Culinary Competition, Grenada Yacht Charter Show 2018
Laurent and Astrid in the water (Laurent-PADI Instructor, Astrid- PADI Dive Master)
Astrid welcomes you to Isolablue
Astrid in the galley
Two fwd queen and starboard aft queen beds are 5.2 ft x 6.5 ft. Port fwd is ensuite, starboard fwd has large, private shower only. Fwd & aft starboard queens share toilette in private companionway head where there is also a small office for guest use. Port queen aft can be converted to a twin.
Fully centralized air conditioner chiller inverter allows guests to regulate individual cabin temperatures with a Digital Thermostat.
Two hair dryers, shampoo, body lotion and soap in the bathrooms. Special marine-friendly sun lotion is provided.
Isolablue has 3 wet, electrical heads. Salon height is 6’4″.
Homemade bread and brioche, marmalade and butter
Fruit milkshakes and fresh fruits
Pancakes with maple syrup
Eggs Benedict with lemon sauce (ham, poached egg and lemon sauce)
Italian breakfast casserole (layers of ham, eggs, cheese, onions and pepper)
Filled crepes with cream cheese, tomatoes and ham
Florentine eggs (poached egg and spinach over homemade toasted bread)
Scrambled eggs with aromatic herbs and tomatoes on homemade toasted bread
Gazpacho of Granny Smith and champagne
Eggplant caviar with tapenade
Crispy pastry of goat cheese and apricots
Blue cheese and pear muffins
Caramelized cherry tomatoes
Trio of fish rillettes with homemade toasted bread
St. Jacques shell tartar with mango
Puff pastry with candied onions and tomatoes
Homemade Focaccia topped with an artichoke crème
Grilled marinated shrimps on guacamole
Smoked salmon with sour cream and salmon caviar over blinis
Celery-Prosecco mousse topped with salmon tartar
Spicy meatballs over Tzatziki
Zucchini-goat cheese terrine with garlic and mint
Gazpacho with pesto cream
Shrimp cocktail and avocado purée over citrus jelly
Millefeuille of smoked salmon, goat cheese and candied celery
Thai fish cakes with cucumber dipping sauce
Parmesan crispy filled with cheese mousse
Fish enveloped with raw prosciutto over poivronade
Carrot flan with smoked duck breast and herb salad
Parmesan cream with pesto
Marinated tuna breaded in mint with orange and fennel
Fish fillets on a creamy white chocolate dressing over pumpkin purée
Shredded duck confit sachets with a pear chutney
Tuna with stewed leek, vanilla and asparagus cream
King prawns over mashed potatoes and spinach salad
BBQ Côte de boeuf, herb-flavored butter and baked potatoes
Baked cod over persil-spinach risotto with buttered fish sauce
Cold Thai prawn salad
Italian pasta with gambas and saffron sauce
Poultry ballotine truffled with pistachios
Mahi Mahi, sweet potato-coco purée and coriander crumble
Chicken satay with peanuts sauce, coconut rice and cucumber salad
Porc filet mignon filled in a pastry crust with crunchy vegetables
Summer fruits Tiramisu
Key Lime pie
Half cake – half passion fruit mousse
Coconut blanc manger, tropical jelly and exotic fruits
White chocolate cream, red fruit jelly, and lime mousse
Coco-lemon shortbread topped by bananas on spiced syrup
Caramelized pineapple flambeed with rum and toasted brioche
Crème brûlée coconut-ginger with mango
Dark chocolate lava cake with caramel coulis
Panna cotta mango with white chocolate crumble
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.