- Guests 10
- Cabins 5
- Model Cat
- Year Built 2014
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 2020 to 2021||Inclusive||$30,000||$30,000||$30,000||$31,000||$32,000||$33,000||$34,000||$36,000||$38,000|
Additional Rate Information
USVI pick-up and/or drop-off – Plus $500 each way.
XMAS week (from 18 up to 28 December possible dates) –
8 guests: US$37,400
10 guests: US$41,800
New Years week (from 27 December possible dates) –
8 guests: US$40,800
10 guests: US$43,900
Rates are all-inclusive in the Virgins – Plus Bar & Taxes outside the Virgins
Summer Area: Caribbean Virgin Islands
Winter Area: Caribbean Virgin Islands
Location Details: Based Nanny Cay, for US and British Virgin Islands charters
– Capt. Sheldon Lindsay and Vanessa Bush – Your crew on SAIL AWAY through October, 2021 and Spring/Summer 2022
Captain Sheldon Lindsay
Sheldon is a qualified RYA Ocean Yacht Master Commercial endorsed with over 400,000 nautical miles under his belt. He has sailed in all the oceans of the world. Started sailing at the age of 8 on dingy competing at various regatta’s. In his late teens, Sheldon began sailing at Royal Cape Yacht club for many years racing on various keel boats. He is a qualified diesel mechanic. He also judged World Cup wind surfing for a couple of years and is good all-around water sportsman. Sheldon is a good teacher and will get you up on the wake board or ski’s with his coaching. He has lots of stories to tell of his many ocean crossings of the world including scrapes with pirates and Cape Horne. Anything on the water comes naturally to him having grown up in Cape Town, South Africa were surfing and sailing is a year round experience. Being involved with the ocean, diving, surfing and sailing is his life.
Chef Vanessa Bush
Nessie, as everyone calls her, started chartering in the Caribbean in the 1980’s and then went on to circumnavigate the world on a 40 foot steel boat. She is a chef with years of experience in boat catering and in villas in Europe specializing in Italian/French and Caribbean cuisine. She has over 100 000 nautical miles under her belt, ran the galley at the well known Atlantic Boat Club in Cape Town. Also spent her time raising children, running the local pony club and eventing on her horse whenever she had the time while running her late husband’s fishing business. After that started chartering in various parts of the world with Sheldon experiencing different cultures and cooking experiences.
Both Sheldon and Vanessa have open water dive and advanced first aid certificates. They enjoy entertaining and meeting new people from all parts of the world, having chartered in the Caribbean the Med and Thailand and sailed the Pacific.
– Mike and Lesley Blamey, Sail Away’s crew for November through March.
Warm and friendly, Captain Mike and Chef Lesley Blamey will spoil you with true South African hospitality. From the moment you step aboard, you will feel at home in the comfortable and beautifully appointed Sail Away. They grew up together, in the Sub Tropical coast of KwaZulu Natal, and the ocean and watersports have always been a big part of their life. They traveled extensively meeting new people and making friends around the world, and enjoying the cultures and cuisines of the world, and decided that once they sold their National Transport Company, and the children had graduated and left home they would pursue a more relaxed lifestyle sharing their love of the ocean, water sports, traveling, meeting new people, enjoying their cultures and cuisines and making new friends.
Mike is a qualified RYA Yachtmaster with over 50,000 sea miles under his belt. Together they have sailed and explored the Indian, Atlantic and Pacific Oceans. It gives him great pleasure to assist a total novice in getting up and sailing with a little guidance and encouragement. He is also a qualified Padi Dive Master, and will happily assist certified divers on planning their dives and accompany them as their guide. As an accomplished water-skier, and surfer he will soon have you up and riding on your water sports of choice. He is very competent in maintaining and running all aspects of his yacht. His warm and giving personality, love of life, sense of humor and honesty make him a great captain to sail with. His “generous” barman’s skills and great tales will have guests laughing into the night. He’s also a great DJ.
Lesley is a certified diver, and with 45000 sea miles logged is also proficient at the helm and in all crew aspects.
A great cook – who’s skills in the galley will delight you. Her wonderful cuisine, reflects favored dishes from around world, varied and beautifully presented. A true Piscies, you’ll find her in the water as as much as on it. She will happily take you on guided snorkeling safaris, pointing out all the varied corals and fish found in the beautiful Caribbean waters. She is a natural earth mother, who enjoys children, is fun, easy going, helpful and resourceful. She will happily play surrogate “granny” to the kids, keeping them entertained and happy while you enjoy a scuba dive or a visit to one of the fabulous beach bars or restaurants on the islands. From the moment you board Sail Away she will make you feel relaxed and at home, while making sure your every need is attended to. Mike and Lesley have been happily married for 40 years. Their friendship, respect and happiness together makes them a great team, and they look forward to giving you a holiday of a lifetime.
– Lisa Mead – Your chef on SAIL AWAY
Originally from Queensland, Australia, chef Lisa Mead has spent the past 25 years cooking between Australia, the Mediterranean and the Caribbean. She has created epicurean delights for all walks of life including royalty, heads of state and celebrities on board luxury yachts, in 5 star villas and restaurants. In addition to her time spent living in South East Asia, where she gained valuable experience with the local cuisine, if asked Lisa would describe her cooking as global, pulling from different cultures, using only the freshest of ingredients.
Currently Lisa is being filmed in her own cooking show as chef and host of a series titled: Galley Gourmet With Chef Lisa.
|Captain||Sheldon Lindsay & Mike Blamey||RSA & UK||0||English|
|Crew||Vanessa Bush, Lesley Blamey and Chef Lisa Mead||RSA Australia|
Smart TVs in each guest cabin.
SAIL AWAY, Lagoon 620 launched in Spring 2014, accommodates 10 guests in 5 double cabins (queen beds) with en suite bathroom and separate showers.
The queen beds dimensions are 81″x 63″.
From the Galley of Vanessa Bush, Summer season on SAIL AWAY
A sampler from Chef Lisa’s Galley
B R E A K F A S T
Thick cut grilled sour dough toast, topped with middle rasher bacon, smashed avocado, poached egg and sprinkled with feta
Breakfast Burrito filled with scrambled cheesy eggs and bacon crumble, served with home-made salsa and plain greek yoghurt
Buckwheat pancakes filled with smashed banana and toasted pecan nuts, served with a choice of dark chocolate sauce or kailua infused maple syrup and a side of breakfast sausage or bacon
Breakfast Pizza – A traditional Italian pizza crust topped with buffalo mozzarella , egg over easy, caramelised onion and crispy prosuitto.
Fluffy Omelette with your choice of filling with a side of grilled seasoned vine ripened tomatoes.
Frittata filled with roasted potatoes, black forest ham, gruyere cheese and baby spinach, with a side of mixed sautéed mushrooms.
Thick sliced Brioche French toast stuffed with Apple strudel
L U N C H
Bang Bang Vietnamese Noodle Salad, tossed with Jumbo prawns, dried shallots, crushed dry roasted peanuts, bean shoots and fresh torn mint with a light lime, ginger, rice- wine vinegar dressing. (dessert – Mango sorbet)
Fillet of Blackened Mahi Mahi on a bed of roasted garlic and sweet potato risotto with a Summer salad topped with beetroot chips.
Made to order traditional Italian thin crust pizzas served with a green salad and poppy seed dressing, (dessert – mini citrus tart)
A medley of pork, chicken and beef satays (marinated meat kebabs), served with mildly spiced coconut, peanut sauce, with a sticky rice and Gado Gado Salad served on a banana leaf. (dessert – mini chocolate chip cookie cake)
Grilled Wild salmon on a bed of lentils,brown rice, shredded carrot and roasted garlic with and orange, manuka honey miso dressing served with a garden salad. (a slice of lamington cake)
Middle Eastern dishes – (a selection of mint and cumin lamb balls, falafel , tabhuli, tkziki dip, humus and oven warmed pita bread. (raspberry sorbet for dessert)
Gourmet Steak Sandwich with grilled wagu beef, served in a brioche bun with Red onion jam, Gorgonzola, arugula, and a side of apple slaw. (dessert – warm gooey brownies with vanilla bean ice- cream)
D I N N E R
Shot glass with chilled watermelon and basil soup.
Thai Green mango salad
Mini Goat savoury cheesecake topped with red onion jam
Pumpkin Soup with cracked pepper and infused with vodka
Ensalata Caprese Salad
Tiered Asian pear with crumbled Stilton cheese and drizzled with a lemony honey dressing.
Pan seared in brown butter, sea scallops served in a petite Chinese spoon with a mirin, sushi vinegar dressing
New Zealand herb crusted rack of lamb, resting on a bed of pearlised cous cous with spring vegetables and a drizzle of tamarind balsamic reduction.
Beef Rendung – ( Slow cooked Balinese dry curry), served with ginger, coconut infused basmati rice and a side of Asian salsa
Linguini zucchini with pistachio pesto Jumbo prawns topped with a Parmesan lace wafer
Pan seared Ahi Tuna encrusted with Japanese seasoning and sesame seeds, on a bed of soba noodles tossed in a wasabi Japanese mayo so sauce, with a garnish of Wakame seaweed salad
Porchini dry encrusted fillet mignon on a bed of roasted garlic mashed potatoes with a confetti of oven roasted grape tomatoes,leeks and shitake mushrooms, with a drizzle of Port wine reduction sauce
Grilled Caribbean lobster on a bed of traditional peas and rice with a pineapple relish, and plantain crisp garnish
Herb crusted pork tenderloin, stuffed with fresh herbs,onion and garlic, on a bed of potato galette stacks with a rosemary mango glaze and pan seared baby bok choy
D E S S E R T
Dark chocolate warm flour less chocolate cake with a raspberry coule
Sticky croissant pudding with dolce leche ice cream
Filo flower filled with Chantilly cream and Summer berries with a soft toffee swirl
Apple and rhubarb crumble with creme Anglaise
Mini New York cheese cake topped with passionfruit glaze and persian cotton candy
Caramelised banana spring rolls with Nougat ice cream.
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.