- Guests 8
- Cabins 4
- Model Cat
- Year Built 2022
Charter Rates Per Week
|Rate Period||Terms||2 Guests||3 Guests||4 Guests||5 Guests||6 Guests||7 Guests||8 Guests|
|Winter 2022 to 2023||Inclusive||$32,000||$32,350||$32,350||$32,700||$32,700||$33,000||$33,000|
|Winter 2023 to 2024||Inclusive||$32,000||$32,350||$32,350||$32,700||$32,700||$33,000||$33,000|
Additional Rate Information
• 19 – 26 Dec 2022; $39,000 per week
• 27 – 3 Jan 2022; $39,000 per week
• Thanksgiving 2022: $36,000 per week
Half board rate available: This includes 7 breakfasts, 4 lunches and 3 dinners onboard. Please inquire for more information.
Sleep aboard available: Welcomed aboard after 4pm with cocktails and canapes, dinner ashore at client expense. Continental breakfast is provided in the morning and set off from the dock after breakfast.
MINIMUM NIGHTS: 5
Summer Area: Caribbean Virgin Islands (BVI)
Winter Area: Caribbean Virgin Islands (BVI)
Your Crew onboard Vienna
Valentina Vela and Simone Seri are both Italian, born and raised in Rome.
They met whilst working in a digital marketing agency and then moved to Ireland together where they gained extensive experience in various large multinational firms. Moving from Rome to Dublin was not their biggest change in life, as this happened a few years later, when they chose to live and work at sea.
Ever since they have been having the time of their lives, while working they have built up their extensive experience and their passion for the yachting industry has grown. They are looking forward to bringing their skills onboard Vienna.
Valentina was introduced to sailing at the tender age of 9. She attended the French sailing school “Les Glénans”, took her RYA sailing qualifications in Portugal, France and Gibraltar and crossed the Atlantic ocean with the ARC+ Rally. She is also an RYA Sailing Instructor, with 15 years experience in the yachting industry, there’s no better person to show you the ropes and introduce you to the sailing world!
While Simone will share his passion for food with you!
As a child, Simone loved to help his grandmother cook and to this day he is still discovering the secrets of his family’s recipes. However, his culinary knowledge is not limited to Italy, having worked across the Mediterranean on multiple yachts, spent 7 months travelling in South America, as well as Vietnam and Namibia, he has picked up flavours from around the world.
He’s also a RYA Day Skipper and when not busy in the galley you’ll find him working on deck, hoisting the sails or dropping the anchor.
Valentina and Simone both have their powerboat licences and all the necessary experience to take guests ashore to explore, have a desert island lunch or be whizzed around the bay on one of the many water toys aboard. They also enjoy recharging their batteries with yoga so why not join them for a sunset session on board.
When Valentina and Simone took this path, they had two goals in mind: to make their guests happy, and to learn every day from their guests and the fantastic community of people working in the sailing world!
|Captain||Valentina Vela||Italian||1978||English, Italian, Spanish|
4 queen berths with their own head and shower room.
The master cabin located port aft, with entrance directly from port transom.
Simone Seri, Chef, Vienna
Strong Start: Italian Frittata with onion and zucchini
It’s Worth the Wait: Creamy Scrambled
Ringos: Round shaped Sunny Side Up
Soldiers on Duty: Soft Boiled Eggs
Twisted Greek: Mixed leaves, Peaches, Onions, Cucumbers. Seasoned with Figs Vinegar.
Baby Caribbean: Mango, Baby Spinach and Toasted Hazelnuts, seasoned with Balsamic Grape Vinegar.
Serena’s way: Fennels, Oranges and Black Olives.
Green Muscles: Chickpeas, Tomatoes and Cucumber.
Med Love: Couscous with Fish and Courgette, Eggplants and Peppers, finished with Mint and Lemon Juice.
Little Fusion: Tuna Tataki, marinated in Soy Sauce and Olive Oil. Served with Avocado and Lime Cream.
Fruity India: Fruit Chicken Curry with Basmati Rice and Sesame Seeds.
Fancy Surf’n’Turf: Vitel Tonne Cubes, Pan Seared and Garnished with Anchovies and Capers.
Cappuccino Panna Cotta
Creme Caramel with Almond Brittle
Tiramisu as it is supposed to be
Cheesecake with Cold Fresh Fruit Coulis (cheese type matched to Chef’s mood)
Please let your broker know your preferred brand. If you require premium wines or spirits of your choice, please notify your broker and we will be happy to source it for you and have them onboard when you arrive. These would be at an additional cost to you.
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.