AU SOLEIL

Yacht Description

AU SOLEIL yacht is a 45.00 ft long sailboat catamaran and spends the summer in Caribbean Virgin Islands and winter season in Caribbean Virgin Islands. It was built by Lagoon in 2016. The yacht layout features 3 cabins and accommodates 6 guests. The cabin arrangement is following: 2 queen cabins, 1 double cabin.

The sailboat features 2 x Yanmar 57hp engines and a generator.

Accommodation

The aft staterooms with en-suite bathroom have queen beds, 6'6" headroom and individually controlled air conditioning.

Optional Accommodations: 1 airconditioned forepeak single cabin, for e.g. a child.

6

Guests

3

Cabins

2

Crew

Lagoon

Built by

€14,000 - $15,500

Weekly price low-high season

Amenities

Salon Stereo: Yes
Salon Tv: No
Nude: Inq
Books: No
Crew Pets: No
Guest Pets: No
Camcorder: No
Number Dine In: 6
Water Maker: Yes
Ice Maker: Yes
Number Of Dvds: Yes
Number Of Cds: Yes
Board Games: Yes
Sun Awning: Yes
Bimini: Yes
Special Diets: Yes
Kosher: Inq
Bbq: Yes
Gay Charters: Yes
Hairdryers: No
Number Of Port Hatches: Yes
Smoking: On sugar scoops only
Crew Smokes: No
Children Ok: Yes
Minimum Child Age: None
Generator: Yes
Inverter: Yes
Voltages: 110 V
Hammock: Yes
Windscoops: No

Price Details

Price from: €14,000

High season rate: $15,500

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. Also see Local Fare option below.

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: $17,500.00
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.

Specifications

Tube: Yes
Guests: 6
Pref Pickup: YHG, St. Thomas
Draft: 4.3
Helipad: No
Other Pickup: Red Hook, STT - West End, Tort
Built: 2016
Turnaround: 24 hrs preferred
Cabins: 3
Queen: 2
Double: 1
Showers: 3
Electric Heads: 3
Jacuzzi: No

Features

BBQ: Yes
AC: Full
Generator: Yes
Internet: Onboard WIFI

Gallery

Layout

More Specifications

Resort Course:
License: -
Tanks: 0
Wet Suits: 0
Number Of Dives:
Night Dives: 0
Dive Info: Yacht offers rendezvous diving.
Communication: WiFi - ONLY in the BVI
Full Course:
Air Compressor: Not Onboard
Bcs: 0
Weight Sets: 0
Number Of Divers: 0
Dive Lights: 0
Dive Costs: Rendezvous Dive Rates: Blue Water Diving
Per person

1 Tank Dive - $100
2 tank Dive - $130
Night Dive - $105
Discover Scuba - $140
Scuba On Board: Yacht offers Rendezvous Diving only

Water Sports

Dinghy Size: 8'
Kayaks 1 Pax: No
Kayaks 2 Pax: Yes
Dinghy Hp: 15HP
Floating Mats: Yes
Dinghy Pax: 8
Swim Platform: No
Water Skis Adult: No
Boarding Ladder: Yes/aft
Water Skis Kids: No
Sailing Dinghy: No
Jet Skis: No
Beach Games: Yes
Wave Runners: No
Fishing Gear: Yes
Kneeboard: No
Fishing Gear Type: Trolling
Windsurfer: No
Rods: 2
Snorkel Gear: Yes
Underwater Camera: No
Scurfer: No
Underwater Video: No
Wake Board: 1

Other Entertainment

Kids life jackets available.
Captain is all-American swimmer, lifeguard and water safety instructor. Can give swimming lessons if needed.
Parents at all times responsible for safety of their children.
Captain is not certified sailing instructor but is happy to teach guests the basics of sailing.

Crew

Crew Information

Captain: Brian Schott

MEET THE CREW
Captain: Brian Schott
Chef/First Mate: Alex Robertson

Brian began his passion for life on the water growing up in sunny California. He spent his childhood summers on lakes learning all about power boats from his father and as a teenager was exposed to sailing and he then knew that sailing would be his lifelong vice.  

After graduating Chico State University with a major in Hospitality and Special Events, Brian moved to San Diego to be closer to the water to allow him to continue sailing on the weekends. He soon realized that two days a week on the water was not enough so Brian quit his job to finally pursue the sailing career he really wanted.

Brian has extensive experience chartering on power and sailing yachts ranging from 30-50ft in the Caribbean, Aegean, Adriatic, Irish, and Atlantic Sea. Aside from learning the ropes of sailing with Brian, guests of all ages can look forward to a swimming or wake board lesson or two from the legendary instructor himself as well as snorkeling, fishing, paddle boarding and kayaking while on charter.


Alex was born in Toronto and raised in Philadelphia, Alex learned the ins and outs of sailing from her father and grandfather on the North East Coast and on the Great Lakes. Cooking was always a family past time, but after graduating from the University of Toronto with a degree in Anthropology in 2015, Alex moved to Italy to learn more about the Italian culture, but most importantly, the food. After working in restaurants in Florence, Alex knew that she could never move to a corporate career and began to search for the perfect combination of cooking and adventure. 


Raised in a sailing family, Alex has seen the good, bad and ugly of sailing and chartering but still fell in love with the lifestyle. She began working charters as a yacht hostess in the Adriatic Sea in 2016. Three years later, and fast forward three years, Alex is a globally experienced chef having worked aboard sailing yachts cooking and hosting all over the world from the East Indies to the Caribbean, with no end in sight and no plan to slow down.

A week or a few days on board Au Soleil with Brain and Alex will no doubt be your best vacation ever!



Menu

 


Breakfast


Middle Eastern Shakshuka served with freshly sliced avocado, homemade hummus and warm pita


Banana Pancakes with Canadian Maple Syrup and Sausage links served with fresh blue berries


Egg, Ham and Cheese breakfast sandwiches served on an English muffin with spicy mustard, lettuce and sun-dried tomatoes


Breakfast bruschetta- toast dressed with olive oil, mashed avocado, diced tomatoes and onions


Greek Yogurt Parfaits, topped with fresh berries, honey and chopped walnuts


 


Lunch


Teriyaki Chicken Buddha bowls, with crispy onions, shredded carrots, spicy edamame beans, and corn served on a bed of rice and sprinkled with sesame seeds


Lemon and Peppercorn Vegetable Kebabs with corn on the cob dressed with spicy mayo and chili flakes


Baked Salmon with red onion, garlic and olive oil served with sautéed spinach and rosemary baked potatoes


Blackened Chicken Caesar Salad with shaved parmesan, fresh baked garlic croutons and hard-boiled eggs


Sweet and spicy shrimp Pad Thai topped with crushed peanuts, shallots and sliced lemon


 


Dinner


Homemade Four Cheese Lasagne served with warm garlic bread and a side garden salad, topped with raspberry vinaigrette


Slow Cooked BBQ pulled pork sliders with roasted rosemary potatoes and carrot and apple coleslaw salad


Lemon butter Mahi-Mahi topped with fresh mango and cilantro salsa, served on a bed of wild rice with peppered roasted carrots


Mediterranean styled chicken grilled with onion and garlic, with a mixed couscous and Greek salad


Shrimp tacos on warm corn tortillas topped with spicy mayo, avocado creamed sauce and fresh pico de gallo


 


Appetizers


Mixed Italian Charcuterie board with salami, prosciutto, grapes, a spread of breads and crackers, honey and jam, pears, apples and olives


Goat cheese, honey and peach crostini’s topped with a freshly picked mint leaf


Spinach and artichoke dip in a bread bowl


 


Desserts


Fresh baked chocolate chip cookies with a scoop of vanilla ice cream, drizzled with chocolate sauce


Chocolate brownie cheesecake swirls with whipped cream and strawberries


Fresh berry salad with vanilla cream sauce


 


Standard Ships Bar


Soft drinks, sodas, water, beers and well drinks, cocktails are available  for your enjoyment.


 


Spirits


Vodka brands: Tito’s, Stoli, Smirnoff


Whiskey brands: Johnny Walker, Dewars, Jack Daniels


Tequila brands: Souza, Milagro


Rum brand: Cruzan


Gin brands: Gordans, Tanqueray  


Assortment of liqueurs.


 


Red and White Wines


Pino Grigio, Sauvignon Blanc, Chardonnay, Cabernet Sauvignon, Red Blend, Pinot Noir, Proseco


 


Beer


Bud, Coors, Corona, Miller, Caribe, Presidente


 


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.

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