Rates Per Week
Crew Profiles
| Title | Name | Nation | Born | Licenses | Languages |
|---|---|---|---|---|---|
| Captain | Andrew van der Linde | 0 | English | ||
| Crew | Jana Hurter |
Being exposed from a young age to broad ocean activities such as sailing, Captain Andre grew up living his passion and started his professional yachting career directly after graduating school. The past four & a half years, he gained extensive sailing experience by crossing the Atlantic Ocean three times on sailing Catamarans as a skipper. Andre worked as a Yacht Master sailing instructor at Atlantic Yachting, South Africa, as well as doing countless amounts of deliveries along the coast of Southern Africa for TUI Marine, delivering Catamarans from Cape Town-Durban-Langebaan, ranging from 40ft-62ft. Andre worked on vessels ranging from 120ft-171ft, while holding a chief officer position on charter yachts to working 6+ months as an engineer on a 120ft yacht. With a strong marine and mechanical background, Andre maintained all systems including preventative maintenance, as well as being very resourceful, affording me the ability to troubleshoot any issues which may arise at a moment’s notice.
With his outgoing, high-energy, steadfast personality, Andre strives to provide every guest with otherworldly experiences that they envisage whilst ensuring a safe environment. With his skill set of fishing, spearfishing and freediving, as well as knowing all the great attractions in The Caribbean and the Bahamas to ensure an unforgettable experience for the guests. Andre provides the charter guests with a memorable video at the end of each charter to look back on their dream holiday.
Jana is a passionate, adaptable, easygoing chef with a great love for exquisite service and creating stellar ambiance. A natural passion for the sea led her to pursue a career in the yachting industry. She is accustomed to the fast-paced hospitality environment and thrives on delivering unforgettable moments uniquely tailored to each guest. Being qualified in food & beverage product development, she furthered her career by gaining experience in various industries that all led to customer satisfaction. Jana thrives on decorating and perfecting spaces for guests down to the finest detail. You can be sure to find her behind the bar crafting unique cocktails and ensuring guests experience the luxury of staying on S/Y Zuri 3.
Captain Andre & Chef Jana
Specifications
Additional Rate Information
Additional Rate Information
Charter Rates Per Week
| Rate Period | Terms | 2 Guests | 3 Guests | 4 Guests | 5 Guests | 6 Guests |
|---|---|---|---|---|---|---|
| Winter 2023 to 2024 | Inclusive | $28,000 | $28,500 | $29,000 | $29,500 | $30,000 |
| Summer 2024 | Inclusive | $28,000 | $28,500 | $29,000 | $29,500 | $30,000 |
Additional Rate Information
CREW GRATUITY: The prices do not include a tip for your crew.
It’s customary to tip your crew at the end of the charter, the standard for good service is 15%-20% of the charter fee.
Christmas week: $35,000, flat rate for 2-6 guests New Years week: $36,000, flat rate for 2-6 guests
Location Details
Summer Area: Bahamas
Winter Area: Bahamas
Being exposed from a young age to broad ocean activities such as sailing, Captain Andre grew up living his passion and started his professional yachting career directly after graduating school. The past four & a half years, he gained extensive sailing experience by crossing the Atlantic Ocean three times on sailing Catamarans as a skipper. Andre worked as a Yacht Master sailing instructor at Atlantic Yachting, South Africa, as well as doing countless amounts of deliveries along the coast of Southern Africa for TUI Marine, delivering Catamarans from Cape Town-Durban-Langebaan, ranging from 40ft-62ft. Andre worked on vessels ranging from 120ft-171ft, while holding a chief officer position on charter yachts to working 6+ months as an engineer on a 120ft yacht. With a strong marine and mechanical background, Andre maintained all systems including preventative maintenance, as well as being very resourceful, affording me the ability to troubleshoot any issues which may arise at a moment’s notice.
With his outgoing, high-energy, steadfast personality, Andre strives to provide every guest with otherworldly experiences that they envisage whilst ensuring a safe environment. With his skill set of fishing, spearfishing and freediving, as well as knowing all the great attractions in The Caribbean and the Bahamas to ensure an unforgettable experience for the guests. Andre provides the charter guests with a memorable video at the end of each charter to look back on their dream holiday.
Jana is a passionate, adaptable, easygoing chef with a great love for exquisite service and creating stellar ambiance. A natural passion for the sea led her to pursue a career in the yachting industry. She is accustomed to the fast-paced hospitality environment and thrives on delivering unforgettable moments uniquely tailored to each guest. Being qualified in food & beverage product development, she furthered her career by gaining experience in various industries that all led to customer satisfaction. Jana thrives on decorating and perfecting spaces for guests down to the finest detail. You can be sure to find her behind the bar crafting unique cocktails and ensuring guests experience the luxury of staying on S/Y Zuri 3.
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Andrew van der Linde | 0 | English | |
| Crew | Jana Hurter |
Captain Andre & Chef Jana
Accomodation
Amenities
Electronics
General
Leisure
Other Specs
BREAKFAST MENU (same for every day)
CONTINENTAL BREAKFAST:
- Homemade granola
- Fruit platter – add mint and lime zest
- Yoghurt/plain/Greek style
- Honey
- Croissants/pan chocolate/pastries available/OR muffin of the day (Blueberry crumble, apple and cinnamon, feta and spinach, 3-cheese muffins) Preserves (variety of 2)
- Cheese platter (variety of 3 cheeses)
- Charcuterie/parma ham, Italian salami, smoked ham
- Fruit juices/fresh
- Coffee/tea
BREAKFAST TO ORDER:
- English breakfast (egg to order, crispy smoked bacon, pan-fried tomato and beef sausage) – served with toast to order (white or wholewheat) 3 egg omelette – with two fillings/choose from: mature cheddar cheese, bacon, feta, caramelised onion, mushrooms, brie cheese slices Egg Benedict a la Jana: Toasted English breakfast muffin, with basil pesto (optional), smoked ham, pan-poached egg to order and drizzled with a mustard and cheese sauce
- Egg Benedict with salmon: Toasted English breakfast muffin, with dill mayo, smoked salmon, pan-poached egg to order and drizzled with a cheese sauce
- Avo on toast – toasted ciabatta with smashed avo, pan-fried baby tomatoes, rocket and poached egg to order
- Pancakes with berries and crème fraiche – yoghurt crumpets/pancakes – drizzled with honey and add berries and crème fraiche – If berries are not available – use chocolate sauce (use real dark chocolate and cream to make ganache/sauce) and banana with crème fraiche (*recipe attached)
- French toast – drizzled with honey/maple and served with crispy bacon Power oats – oats cooked with milk, chopped dates and honey. Serve with Greek yoghurt, macadamia butter dollop, honey, blueberries and poppyseeds
DAY 1
LUNCH
Prosciutto, Pear & Gorgonzola rigatoni – served with a light salad
DINNER
Salmon ceviche – on baby salad leaves and lemon
Grilled catch of the day, smashed baby potato bake, Greek salad
Lemon Posset with blueberries
DAY 2
LUNCH
Spicy fish tacos with slaw and lime mayo
DINNER
Gazpacho (cold tomato, cucumber and red pepper soup)
Rack of lamb with rosemary and olive crust – served with creamy mashed potatoes and mushy peas OR sautéd tender stem broccoli and corn with lemon butter and toasted almonds
Vanilla panna cotta with seasonal berries and coulis
DAY 3
LUNCH
Greek meatballs with pitas, tzatziki, olives and tomato salsa
DINNER
Caprese salad with burrata, balsamic reduction and basil
Barbeque lemon butter prawns – with green salad and spicy potato wedges or spicy rice
Crème Brulee
DAY 4
LUNCH
Asian Poke Bowls (sushi rice, salmon/sashimi, edamame beans, carrots, pickled ginger, avo, sesame seeds, Asian dressing)
DINNER
Creamy garlic scallops
Spatchcock chicken with chimichurri sauce and roasted variety of sweet
potato
Variety of fruit sorbets (3)
DAY 5
LUNCH
Lemon chicken with pearl couscous salad
DINNER
Burrata with Parma ham and melon
Grilled lobster with a seafood mayo aioli, pan-fried tender stem broccoli and asparagus with lemon butter and roasted flaked almonds, smashed baby potato bake
Soufra (phyllo pastry swirls baked with lemon custard and blueberries) – dusted with icing sugar and served with fresh blueberries
DAY 6
LUNCH
Chicken mexi buddha bowls – chicken, fajita veg, corn and black beans, avo, bulgar wheat or quinoa
DINNER
Grilled courgette or aubergine rolls with ricotta and herbs – on a fresh homemade tomato sauce
Beef fillet served with burrata, tomato and caper salad and potato wedges OR crispy oven baked potatoes
Classic chocolate pots
DAY 7
LUNCH
Chicken Satay skewers with Asian slaw
DINNER
Brie or Camembert and preserved fig parcels with phyllo pastry
Grilled prawns with a spicy turmeric and coconut cream sauce, served with rice and pan-fried vegetables (pak choi, mange tout peas, baby corn, shallots)
Pineapple semi-freddo with raspberries and toasted coconut
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