Yacht Description

CLARITY yacht is a 160.00 ft long motor yacht monohull and spends the summer in Bahamas and winter season in Bahamas. It was built by BILGIN YACHT in 2015. The yacht layout features 5 cabins and accommodates 10 guests. The cabin arrangement is following: 2 king cabins, 2 queen cabins, 1 twin cabin.

The motor yacht features 2x Caterpillar C18 680HP @ 2100 RPM Generators: 2x 50 kW Kohler @ 380 VAC/50 Hz engines and a generator.








Built by

€115,000 - $135,000

Weekly price low-high season


Salon Stereo: Yes
Salon Tv: Yes
Nude: Inq
Crew Pets: No
Ice Maker: Yes
Board Games: Yes
Sun Awning: Yes
Special Diets: Inq
Kosher: Inq
Bbq: Yes
Gay Charters: Inq
Crew Smokes: Inq
Generator: 2x 50 kW Kohler

Price Details

Price from: €115,000

High season rate: $135,000

NO DELIVERY FEES for round trip Nassau charters.

Day Charters considered from $22,000/8 hours, plus expenses


Tube: 2
Guests: 10
Draft: 7.3
Cruising Speed: 10
Helipad: No
Maxspeed: 13
Built: 2015
Cabins: 5
King: 2
Queen: 2
Twin: 1
Heads: 7
Electric Heads: 7
Jacuzzi: No


BBQ: Yes
AC: Full
Generator: 2x 50 kW Kohler


More Specifications

Resort Course:
License: -
Tanks: 0
Wet Suits: 0
Number Of Dives:
Night Dives: 0
Dive Info:
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: 18' Williams Jet Tender
Kayaks 1 Pax: 0
Kayaks 2 Pax: 2
Dinghy Hp: 180
Floating Mats: 0
Dinghy Pax:
Swim Platform:
Water Skis Adult: Yes
Boarding Ladder: Port and Starboard
Water Skis Kids: 0
Sailing Dinghy:
Jet Skis: 0
Beach Games: Yes
Wave Runners: 2
Fishing Gear: Yes
Kneeboard: 0
Fishing Gear Type: Light Tackle
Windsurfer: 0
Snorkel Gear: 15
Underwater Camera: 0
Scurfer: 0
Underwater Video: 0
Wake Board: Yes


Crew Information

Captain: Andrew Grego

Andrew Grego, Captain - New Zealand born US citizen

Born and raised in New Zealand and educated in London, Andrew had an extremely successful career as an international culinary trained chef. His passion and experience for food and travel is what lead him to his yachting career. While working as a chef on both private and charter yachts, he began to pursue his captain’s licenses and education.

With 18 years of experience, he now holds five international 3000 Ton Masters Licenses. He has served as Captain on multiple vessels up to 208 feet. His travels have taken him all around the South Pacific, Indian Ocean, New England, Bahamas, and the Caribbean. Andrew speaks English and some Maori.

In his time off, Andrew enjoys fishing, paddle boarding, motorcycles, travelling, snow skiing, and real estate investment.

Pete Hardwick, First Mate – South Africa

Peter was born and raised in the coastal city of Durban, South Africa, where his passion for the ocean thrived. Whether it’s surfing, scuba/free diving
fishing or swimming, you will always find him in or near the ocean. Don’t let his ginger hair and freckles fool you…..once he’s applied his SPF 1000 sunscreen he’ll be outside in the sun having fun with guests until the moon comes up. He began as a chef on yachts before his desire for boat handling, and the outdoors took over and he hasn’t looked back. Pete is excited to provide guests with unique and amazing adventures
all over this beautiful planet, leaving you with memories you’ll never forget.

Pete enjoys surfing, skiing, diving and fishing whenever the opportunity presents itself!

Diego McLaughlin, Chief Engineer – US Citizen

Diego McLaughlin Is 33 years old raised in Panama City Beach Florida. In most recent years he has lived in Pisac Peru and Granada Spain while traveling around South America as well.

His maritime career started in southern Louisiana working as deck hand/engineer on offshore tug boats in 2008, leading to employment on supply boats as USCG licensed chief engineer for Edison Chouest. He made the transition into yachting around 2014 and joined Motor Yacht Clarity in January 2019.

Main hobbies include surfing, studying languages through immersion and traveling light without planning as it is the best way to enjoy the journey.

Zoe Carlson, Chief Stewardess – German born US Citizen

Having worked as an international flight attendant for Pan American World Airways, Zoe’s experience and strength in hospitality and service is her signature. She strives to ensure that your stay on Clarity is the ultimate in luxury and relaxation. From the moment you arrive, sit back, relax and allow her and the crew to take care of everything. When it comes to planning special events or excursions, Zoe has an amazing attention to detail and will coordinate a memorable experience.

Between her flying and yachting careers, Zoe’s travels have taken her around the world. Having lived in several countries, including Venezuela, she speaks very good Spanish. During her yachting travels, she has cruised the waters of the Bahamas, Gulf of Mexico, Southeast Atlantic and the Mediterranean.

In her free time, she volunteers at local animal shelters and enjoys snorkeling, diving, windsurfing, paddle boarding, travelling, reading and photography.

Boudine Nagel, Second Stew – South Africa

Boudine was born and raised in Johannesburg, South Africa. She has always had a strong pull to travel and the ocean. Boudine joined the yachting industry after visiting her sister, a charter broker, in the Bahamas and working day charters.

She loves yachting for the challenge, variety, and opportunities it offers as well as the incredible people she has met. She is well organized and enjoys preparing for special events and entertainment.

Boudine is passionate about her job, loves to meet new people and is grateful for the adventures that work brings. In her spare time, she enjoys surfing, paddle boarding, snorkeling, singing in the car and spending time with her family and friends. She takes great care in ensuring that her guests have a sensational experience while onboard M/Y CLARITY.

She hopes to make your stay with us an experience of a lifetime.

Third Stew – Hired freelance for charters

Tanner, Deckhand – US Citizen

Tanner grew up in Durango, Colorado. In 2015, after he received his bachelor's degree in Business Administration, he wanted a change. He left the mountains behind and headed for the pirate life. After working for two different cruise lines, one season touring the Hawaiian Islands and one season cruising the Mississippi River, he moved to Fort Lauderdale to pursue his career in yachting. Prior to joining M/Y Clarity in the Bahamas, he has worked as a deckhand on yachts traveling the Eastern Seaboard from New England to Florida.

Tanner has a penchant for horticulture and also enjoys playing video games, watching movies, camping, fishing, snowboarding, and skeet shooting.

Enrique, Chef – Mexican/US Citizen

Enrique is a Mexican American third generation chef who has been cooking professionally for more than 10 years in five star restaurants, resorts, country clubs, French bakeries and now superyachts .

His experience from being trained by some of the best in the industry enables him to create an array of top notch international cuisines. He is a passionate chef who loves to cook the classic and traditional dishes, but he is also part of the new young generation of chefs who love to play with the boundaries of gastronomy and the newest food trends, including fusions and molecular gastronomy.

When Ricky’s not on the job, he likes to workout, socialize with friends, and play soccer. He is looking forward to having more free time to explore new hobbies.


Sample 7 Day Charter Menu

Breakfast (Daily Spread)

Assortment of daily baked French pastries, fresh fruit, baked muffin, cake or slice, handmade yogurts, cured salmon and avocado salad.

Also available for breakfast requests from guests.

Lunches (family style)

(Served with house baked bread on request)


Aged Wagyu strip loin or grilled organic chicken.

Grilled asparagus, parmesan, arugula, poached egg and truffle.

Steamed purple potato, lemon caper dressing

Baby gem salad, roasted cherry tomatoes, carrot orange dressing

Meyer Lemon Meringue Pie “ice cream”


Curry marinated Lamb fillet or poached Snapper fillet

Salad of grilled mango, goat cheese, cilantro, lime dressing

Coconut and Kafir Lime Rice

Selection of house pickled vegetables and chilies

Passion fruit yogurt sorbet


Optional BBQ day

Wagyu beef or Grouper Sliders on brioche

Grilled lemon shrimp with peach salsa

Sweet potato, feta, candied pecan salad

Iceberg lettuce salad, buttermilk dill dressing

Coconut lemongrass mousse cups


Sumac marinated pork loin or seared sea bass

Saffron cous cous with pine nuts and currants

Baby carrot salad with almonds and orange blossom dressing

Romaine, orange, fennel, green olive salad

Pistachio honey ice cream, apple crisp


 Balsamic Teriyaki chicken  or Seaweed blackened mahi mahi

Soba noodles with pickled ginger dressing

Asian slaw with sesame vinaigrette

Broccoli ginger salad with goji and tamari

Matcha Green Tea Pudding, Passion fruit mousse


Beef Guajillo or  Blackened Grouper Tacos

Braised black beans with chipotle

Roasted Squash, cilantro, cojito cheese

Mexican street corn

Guacamole table side

Caramel stuffed Churros, espresso sorbet, salted chocolate


Selection of handmade flatbreads

Tuna carpaccio, pinenuts, preserved lemon

Arugula, pear, Parmesan, fig vinaigrette

Watermelon sorbet, jasmine granite



(Served with daily changing house baked bread)


“Raw” lasagna of zucchini, smoked marinara, almond “ricotta”

Crisp Duck breast, celeriac puree, garlic kale, cherry sauce

Handmade marshmallow, passion fruit curd, pistachio cookie


Goat cheese tartlet, onion caramel, arugula sprouts

Seared John Dory, purple potato fondant, green peas and ricotta, blood orange salsa

Smoked chocolate torte, salted caramel sorbet, pickled raspberry


Salad of roasted baby beets, pickled fennel, strawberry, garlic yogurt

Chipotle glazed Wagyu Rib Eye, whole roasted baby cauliflower, lemon spinach, green chile sauce


Carrot and preserved lemon gazpacho, macadamia “chevre”, cilantro cress

Braised NZ lamb ravioli, green pea puree, grilled pumpkin, sour plum jus

Pomegranate brulee, almond sponge, mint gel


Gin and Tonic Salmon, horseradish crème, crisp shallots

 24 hour Iberico Pork Belly, pine mushroom risotto, tallegio, sage

Rum poached banana, chocolate cinnamon sorbet, pine nut sponge


Cauliflower tart, sea asparagus, golden raisins, caramelized baby onions

Almond crumbed stuffed Organic chicken breast, olive polenta, charred broccoli rabe, gremolata

Lime “cheesecake”, cola foam, Tunisian brik tuille


Kelp noodle salad, house made kim chi, ginger tamari dressing

Green curry brisket, ginger rice, wok charred vegetable slaw

Mango panacotta, kombucha foam, ginger crumble

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