CALLISTA

Yacht Description

CALLISTA yacht is a 62.00 ft long sailboat catamaran and spends the summer in Caribbean Leewards, Caribbean Windwards and winter season in Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards. It was built by Lagoon in 2016. The yacht layout features 4 cabins and accommodates 8 guests. The cabin arrangement is following: 4 queen cabins, 1 twin cabin.

The sailboat features 2 engines 2 generators engines and a generator.

Accommodation

Callista accommodates up to 8 guests in 4 luxurious queen cabins all ensuite with electric heads and seperate shower stalls and individually controlled AC. Crew offer the option to switch their single upper/lower berth cabin with a queen cabin if single beds are needed.



Linen turn around: every 3 or 4 nights….7 night charter normally after the 3 night or on the 4th day



We change out the sheets, pillow slips, hand towels, bath towels, swimming towels, face cloths and bath mats

In the evenings we turn on lights. Close blinds….switch the A/C on if not already on

8

Guests

4

Cabins

3

Crew

Lagoon

Built by

€30,000 - $35,000

Weekly price low-high season

Amenities

Salon Stereo: Yes
Salon Tv: Yes
Nude: Inq
Books: Yes
Crew Pets: No
Guest Pets: No
Camcorder: Yes
Number Dine In: 8
Water Maker: 75gph/300L
Water Capacity: 1000L
Ice Maker: Yes
Number Of Dvds: Yes
Number Of Cds: BVI stream
Board Games: Yes
Sun Awning: Yes
Bimini: Yes
Special Diets: Inq
Kosher: Inq
Bbq: Yes
Gay Charters: Inq
Hairdryers: Yes
Number Of Port Hatches: yes
Smoking: AFT Transom Only
Crew Smokes: No
Children Ok: Yes
Minimum Child Age: 6 yrs.
Generator: 19kw and 10Kw
Inverter: 5000 and 2000 W
Voltages: 220V and 110V
Hammock: No
Windscoops: No

Price Details

Price from: €30,000

High season rate: $35,000

GENERAL RATES NOTE: All rates are for 7 nights, 8 days.
For short charters please use the 'divide-by-6 rule' for figuring short charter premiums.
Charters of less than 6 nights available depending on schedule and season, please inquire.

Callista is a BVI based vessel therefore, BVI ports preferred.
48 hour Min Turn. USVI Port fees $500 each way for 2019/20 season

CHRISTMAS & NEW YEAR: 1-8 guests $38,500 7 nights minimum.
No Specials apply. New Years to start 28 December or later.

Summer 2019 Special - See above for reduced rates.

Specifications

Tube: Yes
Guests: 8
Pref Pickup: Nanny Cay
Draft: 5.2
Cruising Speed: 8-10 Knots
Helipad: No
Maxspeed: 12
Other Pickup: West End, Tortola
Built: 2016
Turnaround: 48
Cabins: 4
Queen: 4
Twin: 1
Showers: 5
Electric Heads: 5
Jacuzzi: No

Features

BBQ: Yes
AC: Full
Generator: 19kw and 10Kw
Internet: Onboard WIFI

Gallery

Layout

More Specifications

Resort Course: 150
License: Instructor
Tanks: 10
Wet Suits: 0
Number Of Dives: 4 Dives
Night Dives: 1
Dive Info: NEW dive compressor onboard with ability to fill 4 tanks at one time.
Vanessa is a PADI Dive Master
Roland is a PADI Open Water Diving instructor with diving insurance including public liability. Roland is also qualified to teach O2 delivery, Nitrox specialty, Deep specialty, Wreck specialty, Navigation specialty, Fish ID specialty, Drift dive specialty, Night dive specialty courses.
Premium Dive Experience
2 X Oxygen cylinder (safety
Gear included in price.
Wet suits, if desired, need to be rented.
10x scuba tanks
8 complete sets of the following in various sizes from XS to XL
Regulators, BCDs, integrated weight system plus weight sets
-Dive Computer
-eRDP
-Cressi closed heel Fins
-Dive Masks and Snorkels
- SMB and reel (Instructor)
- Flashlights
- Slates
- Fish ID slates
Volunteer Fish Survey Project...Please inquire for further information
Communication: •VHF
•Internet
•Cell Phone
•Sat Phone by request for charterer account
Full Course: TBD
Air Compressor: Onboard
Bcs: 8
Weight Sets: 8
Number Of Divers: 8
Dive Lights: 8
Dive Costs: Guests may bring their own gear
Discover Scuba Diving (x1) $150 (if successful that would include 1 dive accompanied by the instructor to a max depth of 30 ft)
$350 Tropical Referral check out dive
4 FREE dives for Certified Divers

PLEASE NOTE:
In locations where the vessel is required by law to make use of rendezvous diving/local dive operators, this cost will be for the guest account.
Scuba On Board: Onboard

Water Sports

Dinghy Size: 15ft
Kayaks 1 Pax: No
Kayaks 2 Pax: 1
Dinghy Hp: 60
Floating Mats: Yes
Dinghy Pax: 8
Swim Platform: Stern Scoops and platform
Water Skis Adult: Yes
Boarding Ladder: Stern Transom
Water Skis Kids: No
Sailing Dinghy: No
Jet Skis: No
Beach Games: Yes
Wave Runners: No
Fishing Gear: Yes
Kneeboard: Yes
Fishing Gear Type: various
Windsurfer: No
Rods: 4
Snorkel Gear: Yes
Underwater Camera: Yes
Scurfer: No
Underwater Video: Yes
Wake Board: Yes

Other Entertainment

•Fly bridge Fridge x3
•Espresso Coffee machine in the Galley
•USB sockets in cabins next to the bed
•Fans in Cabins, Galley and Salon
•Washer/Dryer
•Shared TV in Salon with Electric lift in Central Galley
•TV in owners suite
•Personal Hair iron
•Personal Hair straightener
•Complimentary Ear buds
•Complimentary Cotton wool swabs
•Complimentary Shampoo
•Complimentary Conditioner
•Complimentary Shower Gel
•Complimentary Disposable razors
•Complimentary toothpaste
•Complimentary facial wipes

•Turkish swim towels

•SONOS Music system is available in 4 zones, saloon, cockpit, fly bridge AND fore deck. Listen to different music choices at different volumes in 4 different areas of the yacht.

• Extra fridges

•CALLISTA has 220V power outlets in each cabin and common areas with adapters for American style plugs

•We have a 110V transformer on board.

•CALLISTA has a medical kit to MCA coding.

•Electric winches throughout

•Inversion hatches on the underside for safety
•Large array of other safety equipment
•The fore deck is fully cordoned off for increased safety
•The cockpit can be fully enclosed for comfort and increased security/safety
•The fly bridge can be fully enclosed for comfort and safety

•Fish ID books

•Bird Books

•Cruising guides


•CALLISTA has a full wet bar area with ice maker, fridge, blender and wash up area

•CALLISTA welcomes tandem charters but for safety reasons no overnight rafting will be possible.


Crew

Crew Information

Captain: Roland Schaeffer

Captain Roland and Chef/ First Mate Vanessa, both vibrant and energetic, hail from Cape Town, South Africa. They have known each other for 20 + years and were married in February 2010.

Previously, Captain Roland worked in the corporate environment, ending at the pinnacle of his successful career managing his own business servicing the dental and medical industry. In between, he followed his passion for the sea by obtaining his RYA Yacht Master Offshore – subsequently receiving his RYA Yacht Master Ocean certification. Roland has delivered yachts professionally, doing numerous trans-Atlantic crossings (amongst others) accumulating in excess of 100 000 Nautical Miles. The majority of these deliveries were for the TUI group (Moorings/Sunsail)

Roland’s first transatlantic blue water passage in 2004 brought him to the shores of the Caribbean. It was during one of those yacht deliveries in 2005 that Roland came across Tradewinds Cruise Club and worked as a Charter Captain managing a Privilege 48 Ft catamaran in and around the Caribbean windward islands, operating primarily out of Jolly Harbour in Antigua, going on to work with Vanessa on numerous and larger catamarans for Tradewinds Cruise Club in 2012 and then into the private sector in 2013. His other passions include kite surfing, cycling, scuba diving, free diving and fishing.

Vanessa holds a diploma in fashion design but soon discovered that the hospitality industry is where her passion lies. For years a deli and coffee shop owner in the heart of prestigious London-Marylebone Lane- and prior to that, spent many years in the restaurant industry all over the world, from South Africa to Honduras to Europe. Having worked in the food and hospitality industry for so many years ensures without a doubt that your expectations will be exceeded. The guest book is testament to Vanessa’s great skills in the galley. Her creative flair and ability to cater to challenging dietary requirements is nothing short of incredible. Vanessa tends to lean towards a very healthy al fresco style preparation. (Roland is kept very busy on the grill!)

In 2010 Roland and Vanessa decided to put their individual skill sets together. They sold their respective businesses and embarked on a plan to work on yachts full time. They contacted Tradewinds Cruise Club with whom Roland has had a long standing relationship. The rest as they say is history.
Both growing up in South Africa has taught Vanessa and Roland to appreciate and indulge in numerous outdoor activities, whether it be hiking, skiing, river rafting , kayaking or scuba diving to name a few.

Vanessa and Roland are both qualified PADI Dive Master/Rescue Diver’s. Roland is a qualified PADI OPEN WATER INSTRUCTOR and will be offering Discover Scuba Diving for non certified divers onboard SV CALLISTA ! Their guests can be sure they are in very safe hands ! There is NO certification on a DSD course.
In addition Roland is an instructor in wreck, deep, navigation, drift, Fish ID , nitrox scuba diving specialities.
Vanessa is a trained ASHTANGA yoga instructor.

The flavour of Roland and Vanessa’s charters lends itself towards getting off the beaten track, finding paths less travelled but also feel very comfortable offering an itinerary which includes lively beach bars and popular locations. They are open to lifestyle charters of more than one week thereby allowing the freedom to island hop.

The grill is utilised a lot, providing a healthy outdoor style of food preparation and still managing to retain a feeling of luxury.

Roland is a South African citizen and Vanessa carries both British and South African citizenship. Their home language is English however speak fluent Afrikaans. Both are non-smokers.

Roland and Vanessa feel very strongly that 3 crew provide a higher level of service, responsiveness and speed. They are joined by a 3rd crew member, deckhand/steward Hugh White, from Pretoria South Africa. Hugh is a well mannered active young man who is a keen sailor having done two Atlantic crossings and obtaining his Yachtmaster Offshore. He is also an avid scuba diver with his PADI Rescue Diver Certification. Hugh also loves water-sports and is always ready to take guests out for a ride. Hugh looks forward to continuing sailing and furthering his yachting career.

Menu







Chef Vanessa's Sample Menu

BREAKFAST


Eggs Florentine with Creamed Spinach, Hollandaise Sauce and Crispy Bacon


Bagels served with Scrambled Eggs, Smoked Salmon with Cream Cheese and Capers


French Toast with Maple Glazed Bacon topped with fresh Strawberries and Greek Yoghurt


Egg and Bacon Pie served with sautéed Cherry Tomatoes Basil and Balsamic glaze


Homemade Muffins made with Oatmeal, Banana, Walnuts and Raisins served with a platter of Local Fruit


All served with freshly ground Coffee, Espresso, Tea, Fruit Juice, Cereal, Fresh Local Fruit and a selection of Toast, Bagels and Home Made Bread


 


LUNCH


Grilled Jalapeno and Lime Chicken on Fresh Corn Smash


Seared Tuna Nicoise served with homemade Basil and Olive Focaccia 


Bobotie- Traditional mild South African curry, served with homemade Banana Salsa and Mango Chutney


Local Fish Taco salad bowls with Guacamole, Sour cream and Jalapeno


Pea and Saffron Risotto served with a Crispy Green Salad


 


APPETIZERS


Jalapeno Poppers wrapped in Bacon with Blue Cheese dressing


Charcuterie and an assorted Cheese board served with homemade Red Onion Marmalade


Hot Spinach and Artichoke dip served with Garlic and Cumin toasted Pita Triangles


Homemade Chicken Sausage Rolls served with homemade Tomato and Chili jam


Local Conch Ceviche served with crispy Tortilla chips


 


DINNER


Slow cooked and then Barbecued Pork Baby Back Ribs served with an Island Style Coleslaw, Baked Potatoes and Sour Cream


Grilled Coconut crusted Mahi Mahi , Local Vegetables, Jasmine Rice and a Mango/Coconut Cream Sauce


Mild spice rubbed Barbecue Pork Tenderloin served on a Sweet Potato Mash and traditional Greek Salad


Creamy Lobster Linguine served with a Pea and Pecorino Salad


Texan Fillet Steak topped with a Madagascan Pepper Corn Sauce and a roasted Vegetable Salad


 


DESSERT


New York Baked Cheesecake topped with fresh Raspberries


Sweet South African Malva Pudding served with Vanilla Ice Cream


A trio of homemade Ice Cream


Vanilla Bean Panna Cotta


Passion Fruit Mousse served with grated Chocolate

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