- Guests 6
- Cabins 3
- Model Cat
- Year Built 2017
Charter Rates Per Week
|Rate Period||Terms||2 Guests||3 Guests||4 Guests||5 Guests||6 Guests|
|Winter 2022 to 2023||Inclusive||$42,000||$43,000||$44,000||$45,000||$46,000|
Additional Rate Information
MINIMUM NIGHTS: 4
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.
THANKSGIVING: 1-6 @ $48,000, 7 night minimum
CHRISTMAS: 1-6 @ $54,000, 7 night minimum, must end no later than 12/26
NEW YEARS: 1-6 @ $56,000, 7 night minimum, must start no earlier than 12/28
****NEW ENGLAND CHARTERS***
New England rates are plus dockage (other than pick-up and drop-off).
Summer operating area: Rhode Island, Cape Cod, Martha’s Vineyard, and Nantucket
Summer Area: USA – New England, Caribbean Virgin Islands (BVI)
Winter Area: Caribbean Virgin Islands (BVI)
Location Details: Summer base port: Newport & Narragansett Bay, Rhode Island
Summer operating area: Rhode Island, Cape Cod, Martha’s Vineyard, and Nantucket
BVI pick-up & drop-off required for BVI based charters (Village Cay)
Meet Captain Dirk and First Mate Sandy DeLo and share in their passion for boating, fun and adventure!
After receiving his Ph.D. from Columbia University, Dirk started his career in education, ultimately working his way into the field of technology. His land-based career offered him the opportunity to work in locations around the globe such as Switzerland, Brazil and China. His last post before casting off the dock lines was serving as Chief Technology Officer for a New York City based global education company.
Dirk started sailing solo at 5 years old, crossed the Pacific Ocean from LA to Honolulu at 14 as part of a racing crew, and has been leading yacht charters around the world for over 25 years!
Some of his favorite destinations are French Polynesia and the British Virgin Islands which he first visited in 1981. He is an avid water sports enthusiast and will be happy to lead you on SCUBA dives in the best locations, snorkeling, tubing, wake boarding, knee boarding, kayaking, SUPing, deep sea fishing, and even provide an introduction to kite boarding.
Dirk also has a Mavic Pro drone aboard and will be happy to record breathtaking footage of your dream vacation aboard Le Rêve.
Captain Dirk is a highly experienced US Coast Guard certified 100 Ton Master Captain, PADI Divemaster and an award-winning bartender mixing up craft cocktails for the guests!
Captain/Chef Sandy began sailing in college and has never looked back! She loves entertaining and introducing people to the seafaring lifestyle! Prior to taking to the ocean, she, too led the Corporate life, having worked Internationally in Australia, Italy, London and Thailand. She spent 25 years on Wall Street in technology in executive roles for a Fortune 100 Firm and a few extra years as a Management Consultant in Technology. These experiences have played in to the professionalism she brings to managing her galley and understanding the needs and desires of guests on board.
Sandy has been cooking since the age of 10 and she loves to get creative in the galley and serve up tasty snacks and beautiful meals to the guests. In addition to serving as Chef aboard, Sandy is also a PADI Divemaster and a USCG Certified 100 Ton Master Captain with blue water experience on the high seas. Some of Sandy’s favorite spots are the Virgin Islands (especially Waterlemon Cay!) and the Exuma Islands of the Bahamas.
In 2007, with hired crew aboard, Dirk and Sandy started offering charters in the Virgin Islands aboard the first “Yacht Catatonic,” a Lagoon 440. In 2013, they deepened their commitment to yachting, adding a 38’ day charter motor yacht based in New York to the fleet. 2015 brought a second motor yacht operating day charters to the Cool Cat Charters fleet and the charter operation was running in full swing.
Catatonic 440 enjoyed a reputation as one of the most popular, most fun and busiest charter sailing yachts in the US and British Virgin Islands for ten years. Sadly, Catatonic 440 was lost in Hurricane Irma but gave way to ownership of Catatonic 500, a gorgeous 2011 Lagoon 500. Sandy and Dirk proudly operated Catatonic 500, themselves, in the Virgin Islands in the Winter and Spring seasons and in New England in Summer.
Sandy and Dirk are now owner/operators of the amazing 2017 Lagoon 620 Essence Edition, Le Rêve, where their professional C-suite background, intimate knowledge of sailing and the islands, experience in hospitality, and history in the marine industry, combine to provide the penultimate experience for their charter guests. Please join us in “Sailing the Dream!”
*****CREW IS FULLY VACCINATED FOR COVID-19*****
|Captain||Dirk DeLo||US||1967||English (both), Conversational French (Captain), Conversational Spanish (Chef/Mate), Beginning American Sign Language (Chef/Mate)|
Ready for new sport?
Extra Large Master Queen Stateroom and Two VIP Queen Staterooms. All staterooms have individual AC controls, private head with electric toilet and separate walk-in showers.
80” x 64” x 12” with Mattermoll Luxury Dream mattresses
Each breakfast is served with fresh in-season fruit, coffee, tea and juice.
Migas – A Southwestern-style scrambled egg dish with sautéed onions, tortilla chips, cheese and salsa. Served with sausage or bacon on the side. This is a charter guest favorite!
“Stuffed” French Toast – Traditional Pain Perdu served with a quenelle of cream cheese, cinnamon sugar and walnut “stuffing” perched on top. Maple syrup and bacon or sausage on the side.
Omeletes to Order – Classic French Omelette with your choice of assorted fillings. Served with sausage or bacon and toast with jams.
Breakfast Tacos -sausage, potato, egg salsa and cheese nestled inside soft, warm flour tortillas.
Traditional Eggs Benedict – Toasted English muffins, buttered and topped with Canadian Bacon, a gently poached egg, and blanketed with Hollandaise Sauce.
Smoked Salmon Platter – Smoked Salmon, Cream Cheese, Onions, Tomatoes, Cucumbers, Capers and Fresh Dill served with toasted English Muffins
Ultimate Banana Walnut Pancakes with Maple Syrup – The name says it all! With sausage or bacon on the side.
Lighter Fare Options: Yogurt and Home Made Granola Parfait, Cinnamon and Cheese Toast, Avocado Toast, Soft Boiled Egg.
Grilled Shrimp Caesar – Classic Caesar Salad with grilled shrimp, home made dressing and freshly toasted croutons. Topped with Parmigiano Reggiano shavings.
Crab Cakes with Farmers Market Quinoa Salad – Lump Blue Crab Cakes topped with home made remoulade sauce served beside a Farmers’ Market Quinoa Salad featuring roasted veggies and fresh herbs
Smoked Pulled Pork Quesadillas – Smoky pork with cheddar cheese and BBQ sauce inside a tortilla grilled crispy brown. Served with Creamy Caribbean Slaw
Chimichanga Bowls – An edible bowl stuffed with Pork or Chicken Tinga, rice and beans, lettuce, avocado, salsa and sour cream
Smoked Turkey Club Sandwiches – Smoked Turkey, Swiss or Cheddar, Bacon, Lettuce and Tomato with boat made herbed aioli. Served with chips on the side.
Tuna Avocado Wrap – Great for lunch underway. Delicious tuna salad with creamy avocado slices wrapped in a handy package that’s easy to enjoy when the boat is moving. Served with chips.
Chicken Salad Medley – Why choose when you can have both? Traditional Chicken Salad and Caribbean Curried Chicken Salad served over greens with your choice of bread, crackers or lettuce wraps on the side.
Chef’s Salad: turkey, ham, hard boiled eggs, cheeses and veggies over greens with Chef’s Special dressing and boat made toasty garlic crutons
Individual Rustic Spinach and Bacon Quiches – Light and creamy eggs with spinach, bacon and a mix of cheeses nestled inside a flaky crust. Served fresh from the oven with a side salad.
New England-Style Lobster Roll – When fresh lobster is available, there’s no better lunch than a Lobster Roll! Succulent chunks of lobster mixed with mayo, celery, chive and lemon, piled high on a grilled split-top roll. A side of potato chips complement this quintessential New England-style treat.
Cocktail Hour Snacks
Crab Avocado Mango Stack – Bottom layer of mango salsa, middle layer of ripe avocado and top layer of succulent lump crab mixed with remoulade sauce. Served with crackers and tortilla chips.
Mediteranean Charcuterie – boat made hummus, dry salami or chorizo, feta cheese, gourmet olives and crudite served with pita chips
Mahi Mahi or Wahoo Ceviche – Tender, boat-caught fish marinated in lime juice with tomato, onion, cilantro and seasonings. Served with corn chips.
Spinach Artichoke Spread – A classic favorite. Cheesy spinach and artichokes served warm with crusty bread and crackers
Artisanal Cheese Board – Assorted Cow, Goat and Sheep’s Milk Cheeses, Dry Salami, Fruits, Nuts and Crackers
Buffalo Chicken Dip – Chicken and Blue Cheese in homemade buffalo sauce. Served bubbling from the oven with crackers and crudite. A crowd favorite!
Ahi Tuna Poke – Boat caught Ahi tuna tossed with avocado, soy sauce, sesame oil, seasonings and green onions.
Smoked Fish Dip – delicious, home-smoked fish dip served in individual ramekins with toasted crostini, crackers or chips
Crispy Mahi Mahi with Soy Ginger reduction over Wasabi Mashed Potatoes – Pan seared Mahi Mahi with a crispy potato crust served over wasabi mashed potatoes and a delicious Asian-inspired sauce. Served with a green veggie on the side. Suggested wine pairing: Josh Pinot Noir
Lemon Herb Chicken and Veggie Skewers – Lemony Chicken skewered with veggies, served over brown-butter sage quinoa, orzo or wild rice in a brown butter herb sauce. Suggested wine pairing: White Haven Sauvignon Blanc
Sweet and Savory Pork Tenderloin with Polenta – Pork Tenderloin Medallions in a perfectly balanced sauce served atop creamy polenta with a veggie side. Suggested wine pairing: La Crema Pinot Noir
Filet Mignon with Scalloped potatoes and roast veggies – Delicious filets grilled to order and served with scalloped sweet and white potatoes and roasted seasonal vegetables. Suggested wine pairing: Rodney Strong Cabernet Sauvignon
Seared Tuxedo Tuna – Boat Caught Ahi Yellowfin Tuna seared rare and served with kaffir lime rice and Asian-inspired slaw or edamame salad. Suggested wine pairing: Flowers Pinot Noir
Caribbean Jerk Chicken – Caribbean Jerk Chicken served with pan fried plantains, traditional Rice and “Peas” and a green veg or salad. Suggested wine pairing: Decoy Pinot Noir
Gourmet Cheeseburgers in Paradise – Angus Bacon-Cheddar Burgers grilled and topped to order. Served with tangy-sweet baked beans. Suggested wine pairing: Agua de Piedras Malbec
Creamy Lemon Chicken Piccata – Delicious, lemony Chicken Picatta over rice or orzo with capers with a Caprese-style salad on the side. Suggested wine pairing: Rombauer Chardonnay
Steamed Lobster with Garlic Lime Butter – Let’s get diving! You catch ’em and we’ll cook em up! Delicious Caribbean Spiny Lobster, delicately steamed, brushed with garlic-lime drawn butter and lightly grilled. Served with a green vegetable or salad and a rice or pasta dish. In New England this dish is served with New England lobster fresh from the fish monger as we don’t dive in the Northeast. Brrr! Suggested wine pairing: Veuve Cliquot Ponsardin French Champagne
Molten Chocolate Soufflé – Chocolate heaven, served with ice cream and a sprinkle of powdered sugar
Mango Nectarine Crumble – Delicious In-Season fruit with a crispy topping. Served warm from the oven topped with whipped cream or vanilla ice cream
Classic Key Lime Pie – Sweet and Tart Key Lime Custard in a Home Baked Graham Cracker Crust with Whipped Cream
Hot Buttered Rum Salted Caramel Cheesecake – Amazing cheesecake topped with boat-made salted caramel sauce. Chef’s favorite dessert!
Cookies and “Milk” – The Captain’s favorite: Classic fresh baked Chocolate Chip Cookies, warm from the oven, served with a chilled shooter of Bailey’s and Banana Rum
Chocolate dipped Coconut Macaroons – Light and tender coconut cookies dipped in a silky dark chocolate ganache
Mini Banana Splits – Individual Banana Splits featuring vanilla ice cream, chocolate or caramel syrup, whipped cream, nuts and sprinkles
Coconut Caribbean Blondie – Coconutty and nutty, this delicious twist on a “blondie” is fantastic served right from the oven with a scoop of Vanilla!
Dark Chocolate Fondue Flambé – A pot of melted chocolate served aflame with seasonal fresh fruits for dipping
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.