Rates Per Week
Crew Profiles
| Title | Name | Nation | Born | Licenses | Languages |
|---|---|---|---|---|---|
| Captain | Cristian Sequenzia | Italian | 1987 | Captain's Licence Italian EQ, PADI Dive Master | Fluent English, Italian, Spanish, Portuguese, conversational French and German |
| Crew | Bruno Delvallee | French |
Winter Season 3 crew: Christian, Stew TBD and Chef Bruno.
Summer Season 2 crew: Cristian and Chef/Stew TBD
CAPTAIN CRISTIAN SEQUENZIA
Cristian Sequenzia, friends call him Cri (pronounced Cree), is the descendant of a proud and storied ancestry. He grew up in ancient Ortigia, a UNESCO World Heritage Site. This historic island is at the heart of the naturally fortified harbor of Siracusa, Sicily, Italy. It is the birthplace and homeland of many famous seafarers. Cri, with his knowledge and passion for seamanship, is a credit to these forefathers.
Cri was sailing with his father as far back as he can remember. He had his sea legs before he could run, and was swimming, diving and fishing as a small boy. After college, he went to work for a company that manufactured special parts for yacht construction. He specialized in carbon fiber composites, learning about yachts from the earliest stages of the build process.
In 2012, Cri brought his expertise to Sagittarius’ extensive refit. “When I had the offer to start working on Sagittarius I didn’t think twice. I quit my job to spend a year and a half on board, eight months of refitting and 10 months sailing around Europe and the Caribbean. I love sharing my passion for the sea with our guests; diving, snorkeling, swimming off secret beaches, exploring remote coves, pointing out turtles and birds’ nests. I also love having fun water skiing, wakeboarding, and every kind of fishing.” With his many talents and joie de vivre, guests on board Sagittarius are certain to love sharing in all the fun too!
CHEF BRUNO DELVALLEE
Full Bio coming soon!
Stew/Mate – TBA
Chef
Bruno
Chef & Mixologist
Captain Christian & Chef Bruno
Chef
Bruno
Captain
Cristian Sequenzia
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 | 9 Guests | 10 Guests |
|---|---|---|---|---|---|---|---|---|---|---|
| Winter 2021 to 2022 | All Inclusive | $18,265 | $19,900 | $21,530 | $23,665 | $24,795 | $26,430 | $28,060 | $29,695 | $31,325 |
| Summer 2022 | All Inclusive | $18,265 | $19,900 | $21,530 | $23,665 | $24,795 | $26,430 | $28,060 | $29,695 | $31,325 |
| Winter 2022 to 2023 | All Inclusive | $18,265 | $19,900 | $21,530 | $23,665 | $24,795 | $26,430 | $28,060 | $29,695 | $31,325 |
Additional Rate Information
Location Details
Summer Area: Caribbean Leewards, Caribbean Windwards
Winter Area: Caribbean Leewards, Caribbean Windwards
Location Details: Sagittarius is based in Grenada
Winter Season 3 crew: Christian, Stew TBD and Chef Bruno.
Summer Season 2 crew: Cristian and Chef/Stew TBD
CAPTAIN CRISTIAN SEQUENZIA
Cristian Sequenzia, friends call him Cri (pronounced Cree), is the descendant of a proud and storied ancestry. He grew up in ancient Ortigia, a UNESCO World Heritage Site. This historic island is at the heart of the naturally fortified harbor of Siracusa, Sicily, Italy. It is the birthplace and homeland of many famous seafarers. Cri, with his knowledge and passion for seamanship, is a credit to these forefathers.
Cri was sailing with his father as far back as he can remember. He had his sea legs before he could run, and was swimming, diving and fishing as a small boy. After college, he went to work for a company that manufactured special parts for yacht construction. He specialized in carbon fiber composites, learning about yachts from the earliest stages of the build process.
In 2012, Cri brought his expertise to Sagittarius’ extensive refit. “When I had the offer to start working on Sagittarius I didn’t think twice. I quit my job to spend a year and a half on board, eight months of refitting and 10 months sailing around Europe and the Caribbean. I love sharing my passion for the sea with our guests; diving, snorkeling, swimming off secret beaches, exploring remote coves, pointing out turtles and birds’ nests. I also love having fun water skiing, wakeboarding, and every kind of fishing.” With his many talents and joie de vivre, guests on board Sagittarius are certain to love sharing in all the fun too!
CHEF BRUNO DELVALLEE
Full Bio coming soon!
Stew/Mate – TBA
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Cristian Sequenzia | Italian | 1987 | Fluent English, Italian, Spanish, Portuguese, conversational French and German |
| Crew | Bruno Delvallee | French |
Chef
Bruno
Chef & Mixologist
Captain Christian & Chef Bruno
Chef
Bruno
Captain
Cristian Sequenzia
Accomodation
Amenities
Electronics
General
Leisure
Cristian and Ilona are both Dive Masters.
Three sun bathing areas (two queen size and three single size in the roof, total 7 pax).
Two inflatables (3 seat banana and 3 seat sofa) and an inflatable high performance knee board.
Two 8-pax ocean class rafts.
Boogie Board.
Dinghy has Honda 4 stroke engine with roll bar for wake-board and tow-ring.
Emergency provisions, flares, EPIRB, SSB, three VHF, AIS, satellite communication.
No fishing in BVI Waters; Fishing in US Waters only.
Sagittarius has 5 big game fishing rods and 2 standard rods all with lures and equipment
4 spacious Queen cabins and one very large King cabin, each with en-suite bathrooms with dry shower stalls, settee/writing desk, fans and AC controls. Primary has stereo/CD player/ipod dock.
Bed Sizes/Length and width
King: 2.1 M X 2 M
Queens: 164 X 200
The two crew cabins in the bow have two bunk beds each with electric vacuum toilet, shower, a/c – to accommodate four crew, in two cabins totally independent and separate from the guest area.
Safety equipment on board up to 16 pax.
SAGITTARIUS MENU – CHEF BRUNO DELVALLEE
Dinner menu:
Day 1
Pumpkin soup
Lion Fish flavored with magnoliade, broccoli and rice Crème Brulée
Day 2
Scallops with shrimps and mushrooms
Chicken marinates in red wine, gnocchi and christophine Grilled mango with passion fruit, topped with caramel
Day 3
Cauliflower cream
Mahi mahi Cuban style, sweet potatoes and vegetables Tarte Tatin apples and mango
Day 4
Tofu salad
Lamb shoulder gratin dauphinois beans Chocolate cake with vanilla ice cream
Day 5
Beetroot soup with sour cream
Red snapper with safran sauce, rice and vegetable Pineapple topped with chocolate liqueur
Day 6
Callaloo quiche with goat cheese
Beef stew local style with linguine vegetable Panna Cotta Rhum Banana
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