COOL BREEZE

Yacht Description

COOL BREEZE yacht is a 65.00 ft long motor yacht monohull and spends the summer in Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards and winter season in Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards. It was built by Johnson in 1995. A refit was done in 2018. The yacht layout features 3 cabins and accommodates 7 guests. The cabin arrangement is following: 2 king cabins, 3 twin cabins.

The motor yacht features 2X DETROIT DIESEL 12 CYL. Onan 24kw Fisher Panda 9kw engines .

7

Guests

3

Cabins

2

Crew

Johnson

Built by

€22,000 - 27,000

Weekly price low-high season

Amenities

Salon Stereo: Yes
Salon Tv: Yes
Nude: Yes
Books: Yes
Crew Pets: No
Guest Pets: No
Ice Maker: Yes
Number Of Dvds: Yes
Board Games: Yes
Sun Awning: Yes
Special Diets: Yes
Kosher: Yes
Bbq: Yes
Gay Charters: Yes
Hairdryers: Yes
Crew Smokes: No
Children Ok: Yes

Price Details

Price from: €22,000

High season rate: 27,000

Christmas Rates/New Years Rate $34,000

HALF-BOARD RATES (7/4/3 BREAKFAST/LUNCH/DINNER): $150 off / person
***3 lunches and 4 dinners ashore at client expense***
***Does not combine with child discounts***

CHILD DISCOUNT: $250 off for each child age 15 and under.
***Age is based on the charter date NOT the date of booking***
*** Max discount - 4 children***

LESS THAN 6 NIGHT CHARTERS DIVIDE BY 6 RULE: (Rate / 6 X #Nights)
***(Rate divided by 6N X number of nights*** For 6 nights divide rate by 7 X 6N.

SLEEP ABOARD $1,500

***Half board and / or children's discounts do not apply when using special discounted rates***

Specifications

Tube: Yes
Guests: 7
Pref Pickup: Red Hook, St. Thomas
Draft: 5
Cruising Speed: 14
Helipad: No
Maxspeed: 20
Other Pickup: PR
Built: 1995
Turnaround: 48
Cabins: 3
King: 2
Twin: 3
Showers: 4
Heads: 4
Electric Heads: 4
Jacuzzi: No

Features

BBQ: Yes
AC: Full
Internet: Onboard WIFI

Gallery

Layout

More Specifications

Resort Course:
License: Instructor
Tanks: 7
Wet Suits: 0
Number Of Dives:
Night Dives: 0
Dive Info: Captain John is a dive instructor.
Communication:
Full Course:
Air Compressor: Not Onboard
Bcs: 7
Weight Sets: 0
Number Of Divers: 0
Dive Lights: 0
Dive Costs: 3 dives per week included for certified divers - charters 6 nights or more.

Additional dives $25 per dive per person.

Online course required before charter commences.

DSD Course $150
Open water Referral $350
Scuba On Board: Onboard

Water Sports

Dinghy Size: 13' AB
Kayaks 1 Pax: 0
Kayaks 2 Pax: Yes
Dinghy Hp: 50 HP EVINRUDE 2 STROKE
Floating Mats: Yes
Dinghy Pax: 8
Swim Platform: Yes
Water Skis Adult: 0
Boarding Ladder: Yes
Water Skis Kids: 0
Sailing Dinghy:
Jet Skis: 0
Beach Games: Yes
Wave Runners: 0
Fishing Gear: Yes
Kneeboard: 0
Fishing Gear Type:
Windsurfer: 0
Rods:
Snorkel Gear: Yes
Underwater Camera: 0
Scurfer: 0
Underwater Video: 0
Wake Board: 0

Crew

Crew Information

Captain: John Cramer

Captain John Cramer

USCG 200 Ton Masters
PADI Dive Instructor
STCW 95
Bachelor of Arts in Communications
College of Charleston, 2011

Hailing from the Grand Strand of Myrtle Beach, South Carolina, John is a true southern gentleman. Working on boats and around marinas since age 14, John has had a long-lasting relationship with the sea. He graduated from the College of Charleston in Charleston, SC in 2011, and he has been pursuing a career on the water ever since. He holds a USCG 200 ton license and is also a PADI Dive Instructor. He has sailed charter boats all over the US East Coast, Bahamas and throughout the Caribbean aboard sailing and motor yachts, entertaining guests from all over the globe. Captain John absolutely loves his job and takes great pride in his work. He is all about having fun and sharing his love of the ocean with guests.

Chef Alyse Arehart

Quillisascut Culinary School
STCW 95
ENG 1
Bachelor of Arts in Environmental Science
University of Miami, 2009

Alyse is a born and raised Floridian, growing up in the small town of Sebring. She has always enjoyed traveling and hiking, and she realized her passion for the natural world by earning a degree in Environmental Sciences at the University of Miami. After graduating, Alyse found herself drawn to the hospitality industry and spent years crafting cocktails and serving smiles on South Beach. She soon discovered that her superior service skills and outdoorsy spirit were a perfect fit for the yachting industry. For the past four years, she has worked full time on the water. She has a particular passion for cooking colorful, delicious, nourishing food that gives people the energy to seize the day. She loves making guests feel right at home while showing them the vacation of their dreams. Alyse is also grateful for the reefs and waters that her industry relies on, and does what she can to encourage their preservation.

Menu





M/Y Cool Breeze Sample Menu


~Chef is happy to accommodate food preferences, allergies, intolerances, or children's food.~


 


Day 1


Breakfast


Souffle Omelette. Filled with sweet pea mascarpone. With seasonal fruit salad dressed with local honey and mint. Warm buttermilk biscuit and preserves.


Lunch


Ahi Tostones. Fried plantain coins topped with seared ahi tuna, jerk-seasoned red cabbage slaw, and a chipotle lime crema.


Canapé


Charcuterie. Assorted meats, cheeses, crudite and homemade pickled veggies.


Dinner


Seared Scallops. Served atop forbidden rice, curried pea puree, with sun-dried tomato chutney.


Dessert


Coconut Flan. Dressed with hibiscus syrup.


Day 2


Breakfast


Baked Ricotta. Homemade ricotta baked with honey and lemon. Topped with orange blossom cherry compote and sliced almonds. With toasted ciabatta and prosciutto.


Lunch


Tamarind-Orange Chicken. Over crisp romaine with shaved fennel, parmesan, and segmented oranges. Tossed in rice wine vinaigrette.


Canapé


Chorizo Empanadas. Mini pastries filled with cured pork, dried apricot, and savory olives. Drizzled with herby recaito crema.


Dinner


Burst Tomato and Snapper. Herb roasted whitefish over wilted spinach and pecorino brown rice. Smothered in a rich burst-tomato sauce.


Dessert


Cool Crepes Suzette. Fresh crepes with vanilla bean ice cream. Drizzled with Gran Marnier orange syrup. 


Day 3


Breakfast


Crucian French Toast. The classic breakfast recipe with a splash of local dark rum. Stuffed with coffee cream cheese and topped with fresh fruit.


Lunch


Crab Cakes. Stacked atop citrus quinoa in a cucumber gazpacho. With a dollop of horseradish sour cream and a lime wedge.


Canapé


Grilled Watermelon Wedges. Dressed with prosciutto, feta, fresh basil, pickled onions, balsamic reduction, and a splash of chili-infused olive oil.


Dinner


Herbed Lamb Chops. Beside homemade potato gnocchi, tossed "primavera" with asparagus tips, cherry tomato, and shaved parmesan.


Dessert


Meringue Islands. Airy, delicate confections floating in guava creme anglaise.










Day 4


Breakfast


Scrambled Eggs. Creamy eggs over brioche soldiers. With fresh greens, shaved fennel, and a creamy orange-dill dressing.


Lunch


Mahi Tacos. Grilled mahi mahi inside a warm flour tortilla. Topped with fresh avocado, red onion, cilantro, chipotle lime crema, and a tropical fruit salsa. Beside a celeriac remoulade.


Canapé


Pinchos de Elotes. Charred ears of corn rolled in crumbled cheese, spices, and cilantro salt. Skewered with bacon.


Dinner


Squash Soup with Arancini Caribeño. Breaded, crispy coconut rice balls stuffed with black beans and turkey. Set inside a creamy squash soup, brightened by lime juice and cooled with sour cream.


Dessert


Grilled Pineapple Sundae. Rum-steeped, grilled pineapple slices and coconut ice cream. With sticky rum sauce and macadamia brittle.


Day 5


Breakfast


Breakfast Banana Split. Halved banana topped with yogurt, homemade granola, fresh berries, and local honey. A deliciously playful and healthy start to the day.


Lunch


Grilled Burgers. Styled with white cheddar cheese, tarragon remoulade, and sweet onion relish. With juicy watermelon wedges and rosemary potato chips.


Canapé


Chickpea Fries. Homemade chickpea crackers. Served with a dipping trio of papaya salsa, guacamole, and curry crema.


Dinner


Ginger Bourbon Salmon. Grilled salmon with a sweet, smoky glaze. Set atop polenta with kale croutons.


Dessert


Key Lime Mousse. Tangy, light, and tart. With whipped cream and graham cracker.


Day 6


Breakfast


Lox Eggs Benedict. Smoked salmon topped with a poached egg and fresh made hollandaise. Atop crispy, dilly potato cakes. Fresh fruit.


Lunch


Shrimp Bisque. Creamy, rich soup full of regional spices. Topped with crisp pancetta and served with crusty bread.


Canapé


Ceviche Boats. Fresh fish and diced vegetables marinated in citrus juices. In endive “boats.”


Dinner


Stuffed Pork Chops. Breaded pork filled with mashed sweet plantains and topped with spiced pineapple chutney. With crisp greens.


Dessert


Lemon Granita. With lavender shortbread.









Day 7


Breakfast


Cinnamon Roll. Homemade pastry filled with cinnamon and cardamom, wrapped with crispy bacon and slathered with cream cheese frosting. Fresh fruit topping makes this a meal.


Lunch


Fried Eggplant Sandwich. Breaded eggplant and monterey jack cheese on focaccia bread. Balanced with crispy romaine, homemade pickles, and harissa aioli. With sweet potato chips.


Canapé


Caesar Salad Bites. Jerk-seasoned shrimp on a tropical caesar salad. Served on mini parmesan crisps.


Dinner


Crusted Filet Mignon. Steak seared with dried porcini powder and cracked peppercorn. Side of bone marrow compound butter. With chardonnay mashed potatoes and steamed green beans.


Dessert


Rum Chocolate Cheesecake. Island favorites added to a classic dessert.




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