ULTIMA LIFE

Yacht Description

ULTIMA LIFE yacht is a 53.00 ft long sailboat catamaran and spends the summer in Caribbean Virgin Islands and winter season in Caribbean Virgin Islands. It was built by Royal Cape in 2010. A refit was done in 2018. The yacht layout features 4 cabins and accommodates 8 guests. The cabin arrangement is following: 4 queen cabins.

and a generator.

Accommodation

4 Queen Cabins with Ensuite Electric Heads and Showers

Captain Only

8

Guests

4

Cabins

2

Crew

Royal Cape

Built by

€16,000 - $18,000

Weekly price low-high season

Amenities

Salon Stereo: Yes
Salon Tv: Yes
Nude: Inq
Books: No
Crew Pets: No
Guest Pets: No
Camcorder: No
Number Dine In: 8
Water Maker: Yes
Water Capacity: 375
Ice Maker: Yes
Number Of Dvds: Yes
Number Of Cds: Yes
Board Games: Yes
Sun Awning: Yes
Bimini: No
Special Diets: Yes
Kosher: Inq
Bbq: Yes
Gay Charters: Yes
Hairdryers: Yes
Number Of Port Hatches: Yes
Smoking: Yes, only on sugar scoops
Crew Smokes: No
Children Ok: Yes
Minimum Child Age: Water safe
Generator: Yes, 11Kw
Inverter: Yes
Voltages: 110V
Hammock: Yes
Windscoops: No

Price Details

Price from: €16,000

High season rate: $18,000

*******SPECIAL DISCOUNT UNTIL FEBRUARY 28, 2019 **********
(Confirmed bookings made by this date - not necessarily charter run by this date)
8 PAX $17500
7 PAX $17500
6 PAX $17000
5 PAX $17000
4 PAX $16000
3 PAX $16000
2 PAX $16000
(EXCL. CHRISTMAS/NY WEEKS)


FOR ANY BOOKING AFTER MAY 31 - PLEASE INQUIRE


Relocation fees are extra - please inquire


4 NIGHT MINIMUM
LESS THAN 7 NIGHT CHARTERS: For 6 nights divide by 7N X 6N. For less than 6 nights, divide by 6N X number of nights.

SLEEP ABOARD: 1/2 the daily rate. Dinner ashore at client expense. Includes boarding after 4pm, welcome cocktail and breakfast the next morning and early start.

HALF-BOARD RATES:
Discount of $150 per person
Includes 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches and 4 dinners ashore at client expense.

LOCAL FARE MEAL PLAN:
Discount of $75 per person
Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.

CHRISTMAS AND NEW YEARS:
FLAT RATE: 8 guest minimum rate $22,550
CHRISTMAS: Fully crewed only, full-board only, 6 night minimum, Christmas must end no later than 12/28.
NEW YEARS: Fully crewed only, full-board only, 6 night minimum, NY's may start no earlier than 12/29.

Summer Base Port: USVI
Summer Operating Area: Caribbean Virgin Islands
Winter Base Port: USVI
Winter Operating Area: Caribbean Virgin Islands
Location Details:
Preferred Pick Up: Yacht Haven Grande, Charlotte Amalie

Specifications

Tube: Yes
Guests: 8
Pref Pickup: Yacht Haven Grande, St. Thomas
Draft: 4.5
Helipad: No
Other Pickup: West End, Tortola
Built: 2010
Turnaround: 48hr preferred, Inquire for 24
Cabins: 4
Queen: 4
Showers: 4
Heads: 4
Electric Heads: 4
Jacuzzi: No

Features

BBQ: Yes
AC: Full
Generator: Yes, 11Kw
Internet: Onboard WIFI

Gallery

Layout

More Specifications

Resort Course:
License: -
Tanks: 0
Wet Suits: 0
Number Of Dives:
Night Dives: 0
Dive Info: Rendezvous diving can be arranged
Communication:
Full Course:
Air Compressor: Not Onboard
Bcs: 0
Weight Sets: 0
Number Of Divers: 0
Dive Lights: 0
Dive Costs:
Scuba On Board: Yacht offers Rendezvous Diving only

Water Sports

Dinghy Size: 12.8'
Kayaks 1 Pax: No
Kayaks 2 Pax: 1
Dinghy Hp: 30Hp
Floating Mats: No
Dinghy Pax: 7
Swim Platform: Sugar Scoops
Water Skis Adult: No
Boarding Ladder: Yes
Water Skis Kids: No
Sailing Dinghy: 0
Jet Skis: No
Beach Games: Yes
Wave Runners: No
Fishing Gear: Yes
Kneeboard: No
Fishing Gear Type: 1 Pole and tackle
Windsurfer: No
Rods: 1
Snorkel Gear: Yes
Underwater Camera: No
Scurfer: No
Underwater Video: No
Wake Board: No

Other Entertainment

4 large Sunpower solar panels
Underwater lights on both hulls
2 Refrigerators
2 Freezers

Crew

Crew Information

Captain: Jordan Maupin

Jordan
Jordan found himself drawn to the water and the islands from a young age.
He grew up in Dallas, TX as landlocked as can be, but he would daydream of the sun and the clear turquoise seas of the Caribbean. He made his way to the islands finally when he was 21 planning to just pass through for a year on to Prague; but the vibes, salt, and beaches grabbed his soul. He quickly fell into the boating industry shortly after moving and has loved it. 1 year turned to 2, and 2 to 7. Jordan cultivated some interesting island hobbies which include spearfishing, free-diving, and snorkeling.
In his off-time Jordan loves traveling as it is a strong passion of his and every chance he gets he jumps on a plane to discover unique cuisine, culture, sights and experiences and has explored 16 countries so far and counting.
Jordan is a USCG Licensed Captain with a sailing endorsement and STCW 95. As a day charter captain in the Virgin Islands, he discovered the local hotspots and secret beaches he would love to share with you. Jordan's vibrant personality and his eagerness to make sure everyone has a life changing experience is what sets him apart from the pack.

SaraJane

SarahJane is an adventurous chef that has been in the yachting and hospitality industry for over 14 years. She has sailed the entire North American seaboard, Bahamas, Costa Rica and Caribbean. After studying courses towards a Hospitality Management Degree from East Carolina University in North Carolina and working for high-end corporate restaurants she set out for island life and the open ocean. Working on sailing vessels and mega yachts for the past 8 years, chef SarahJane has vast experience as a gourmet chef, both on land and at sea and can cater to any taste. She likes keeping active with scuba diving, snorkeling, yoga, hiking, and paddle boarding. While not on charter she travels the world visiting museums and galleries, experiencing arts and foods from different cultures, and explores architecturally diverse cities for their open markets to learn about local food products and how to incorporate new exciting flavors into her recipes.

Menu

SAMPLE MENU


 


BREAKFAST


FRESH FRUIT, ASSORTED MUFFINS & BREADS


ORANGE EGGS BENNIDICT


HASHBROWN OMLET


OPEN FACED SOFT BOILED EGG SMASHED ON GRILLED ARTISINAL BREAD TOPPED WITH AVOCADO


SACRMBLED EGGS WITH CHEESE


SPINACH AND GOAT CHEESE CRUSTLESS QUICHE


2 FRIED EGGS AND CRISPY BACON


HUEVOS RANCHEROS


HAM AND CHEESE EGG MUFFINS


FULLY LOADED FRIED EGG BLT


 


LUNCH


PAN SEARED SEA BASS OVER MIXED GREENS WITH FRESH HERBS LEMON VINAIGRETTE


BAKED BRIE & SPINACH STUFFED CHICKEN BREAST, ROASTED ROOT VEGTABLE AND      


ARUGALA SALAD WITH FRESH RASPBERRY VINAIGRETTE


IN-HOUSE COOKED THIN CUT BRISKET OVER RYE WITH SAUERKRAUT & MELTED SWISS


SESAME SEED CRUSTED YELLOW FIN TUNA SALAD NICOISE


TURKEY AND CHEESE PANINI WITH CESAR SALAD


POACHED PRAWN AND LOBSTER SALAD WITH CITRUS CHAMPAGNE VINAIGRETTE


KOREAN SPICED BRAISED SHORT RIBS, MIXED GREENS & SUMMMER ROLLS


BAKED GROUPER OVER QUINOA AND ARUGALA SALAD WITH CHERRY TOMATO AND FRESH BASIL


CHICKEN CAPRESE MELT WITH GREEK SALAD


 


HAPPY HOUR BITES


GROUPER CIVECHE


CHEESE BOARD


CHARCUTARIE PLATE


BAKED BLUECRAB DIP


SCALLOP CAKES WITH CILANTRO LIME SAUCE


ARTICHOKE SPINACH DIP


SPICY FRIED CALAMARI


MED TRIO - HUMMUS, TABOULI, CUCUMBER TADZIKI WITH TOAST POINTS


ANTIPASTO


 


DINNER


FILET MIGNON SEARED IN BUTTER, LEMON ASPARAGUS, PEARLED BARLY, RED WINE SHALLOT SAUCE


BAKED HALIBUT, HARICOTS VERTS, CREAMY RISOTTO, CHAMPANGE BURR BLANC


  12 HOUR BRINED PORK CHOPS, SWEET POTATO HASH WITH ENGLISH PEAS AND BRAISED ONION


GRILLED NY STRIP, BLISTERED ZUCCHINI, PARMESAN POLENTA, BALSAMIC REDUCTION 


 BAKED TILE FISH, BROCCOLINI, WILD RICE PILAF, BASIL OIL


 BRAISED LAMB CHOPS WITH PAN JUS, GREAT NORTHERN BEANS, LARDONS, LIGHTLY WILTED SPINACH 


   PAN-SEARED DUCK BREAST, MAPLE ROASTED CARROTS ,SWEET PEAS, CRISPY POLENTA  


 ROASTED PORK LOIN, BRAISED BRUSSELS SPROUTS, PURPLE POTATO MASH, CURRIED APPLES 


STUFFED TUSCAN CHICKEN BREAST, GREEN BEANS, TOASTED QUINOA, ROASTED CHERRY TOMATOES TARTS


 


DESSERT


 


LEMON TARTS


BANANA AND PEACN COOKIE ICE CREAM SANDWICHES


BOSTON CREAM PIE


CHOCOLATE BANANA RIPPLE CHEESECAKE


CHOCOLATE CAKE WITH CHOCOLATE GANACHE & CINNAMON MARSCAPONE CREAM


PISTACHIO ROULAD WITH RASBERRIES AND WHITE CHOCOLATE


VICTORIA SPONGE CAKE WITH STRAWBERRIES AND WHITE CHOCOLATE CREAM


CHOCOLATE AVOCADO MOUSSE


LEMONGRASS CREM BRULEE

Similar Listings

ALICE Lagoon 42

Guests: 10

Length: 41ft

Price: € 5,000

Year: 2019

Save

Groovy

Guests: 7

Length: 42ft

Price: € 11,655

Year: 2011

Save

Balute

Guests: 8

Length: 42ft

Price: € 6,000

Year: 2019

Save

Sunrise

Guests: 8

Length: 41ft

Price: € 4,200

Year: 2019

Save

Lagoon 42 Nadir

Guests: 10

Length: 41ft

Price: € 5,000

Year: 2020

Save

MIMBAW

Guests: 7

Length: 42ft

Price: € 11,490

Year: 1999

Save