Main Saloon Outdoor dining area Spacious master cabin Luxurious queen beds Master bath Ensuite guest bath The dolphins love us! Comfortable seating area in salon The master cabin lounge Meals are always a special event We keep a great assortment of water toys on board

DIANNA ROSE

Yacht Description

DIANNA ROSE yacht is a 50.00 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 2012. A refit was done in 2014. The yacht layout features 3 cabins and accommodates 6 guests. The cabin arrangement is following: 3 queen cabins.

and a generator.

Accommodation

DIANNA ROSE can accommodate 6 guests in 3 beautiful cabins all with queen-sized beds, electric heads and private showers. The Master cabin is a large "owner's suite" with a lounge area.



Ships mascot ZOIE can be boarded if guests request.
6

Guests

3

Cabins

2

Crew

Lagoon

Built by

€15,000 - $18,900

Weekly price low-high season

Amenities

Salon Stereo: Yes
Salon Tv: Yes
Nude: Yes
Books: 20
Crew Pets: Yes
Pet Type: Small quiet terrier, name ZOIE
Guest Pets: No
Camcorder: Yes
Number Dine In: 8
Water Maker: Yes
Ice Maker: Yes
Number Of Dvds: 25
Board Games: Yes
Sun Awning: Yes
Bimini: Yes
Special Diets: Yes
Kosher: No
Bbq: Yes
Gay Charters: Yes
Hairdryers: Yes
Smoking: outside
Crew Smokes: No
Children Ok: Yes
Minimum Child Age: Water safe
Generator: 12 kw
Inverter: yes
Voltages: 120/240
Hammock: No
Windscoops: No

Price Details

Price from: €15,000

High season rate: $18,900


MINIMUM NIGHTS: 5
PORT COMMENT: No STJ ports please.


SLEEP ABOARD: Sleep aboard the night before charter dates. $250 per cabin, 2 cabin minimum. Includes welcome cocktail and canapes and breakfast the next morning. Dinner night of sleep aboard is ashore at client expense. Boat will be on dock.

CHILD DISCOUNT: $250 off per child for children ages 10 and under at time of charter. Maximum 2 children per charter and minimum of 6N charter. Pro-rate for 6N charter = $214 for 6N.

HALF-BOARD:. Includes 7 breakfasts, 4 lunches, 3 dinners, other meals ashore at client expense.
2/$15,000 3/@$16,050 4/$17,000 5/$17,550 6/$18,000

CHRISTMAS/NEW YEARS: 7 night minimum. 1-6 pax @ $20,790.
New Year's must start no earlier than 12/29
Christmas must end no later than 12/28
.

Specifications

Tube: Yes
Guests: 6
Pref Pickup: RH, STT
Draft: 5
Cruising Speed: 8 KTS
Helipad: No
Maxspeed: 12 KTS
Other Pickup: WE
Built: 2012
Turnaround: 24 hrs
Cabins: 3
Queen: 3
Showers: 3
Heads: 3
Electric Heads: 3
Jacuzzi: No

Features

BBQ: Yes
AC: Full
Generator: 12 kw
Internet: Onboard WIFI

Gallery

Layout

More Specifications

Resort Course: $75 for 1st dive, $50 ea additional dive
License: Instructor
Tanks: 0
Wet Suits: 0
Number Of Dives: 5/week
Night Dives: 0
Dive Info: GEAR RENTAL: Dive gear rental is $125 per diver
$250 open water advanced certification
$250 referral certification, all book work, confined water dives and pool work done prior to charter.
$50 per group dive if guided dives by Britta
Communication:
Full Course: $250, all book work done prior to charter
Air Compressor: Not Onboard
Bcs: 6
Weight Sets: 0
Number Of Divers: 6
Dive Lights: 0
Dive Costs: 5 dives included
Additional dives inquire for cost
Scuba On Board: Onboard

Water Sports

Dinghy Size: 14' RIB
Kayaks 1 Pax: No
Kayaks 2 Pax: No
Dinghy Hp: 50hp
Floating Mats: No
Dinghy Pax: 7
Swim Platform: Scoop steps
Water Skis Adult: Yes
Boarding Ladder: yes aft
Water Skis Kids: Yes
Sailing Dinghy: no
Jet Skis: No
Beach Games: Yes
Wave Runners: No
Fishing Gear: Yes
Kneeboard: No
Fishing Gear Type: Trolling
Windsurfer: No
Rods: 1
Snorkel Gear: Yes
Underwater Camera: Yes
Scurfer: No
Underwater Video: Yes
Wake Board: Yes

Crew

Crew Information

Zoie can be boarded if guests prefer

Captain/Chef

Captain: Joseph Stiles

Joseph and Britta grew up a world apart but ended up finding true love in the Virgin Islands. He, from a small family farm in the Pacific Northwest and she from the white sandy beaches of Florida, they married in 2012 on the island of St Croix. Before moving to the Caribbean Joseph received degrees in both the Culinary Arts and Patisserie and Baking from Western Culinary Institute in Portland Oregon and in 2009 he packed his bags for the islands. He promptly bought his first sailboat and moved on board. Britta came to St. Croix as a PADI dive instructor in 2005 working at local dive shops and in the hospitality industry where she was able to take advantage of some of the best scuba diving in the Caribbean. Before the couple married they began to eagerly explore the Virgin Islands on their live aboard sailboat and have explored the entire scope of the Lessser Antilles.

Joseph comes to Dianna Rose by way of Motor Yacht Freedom a luxury yacht where he worked as the chef for 5 years. It was here that he took his restaurant philosophy and adapted it to yachting. He prides himself on sourcing from local farmers and fishermen and utilizing the relationships he has cultivated while in the restaurant industry in the Caribbean.

While the couple lived on St. John, Britta worked aboard Kiote, a 36 foot Pearson. Here she was able to give that special touch to the client experience, many of whom had never even been snorkeling before. Her love for everything underwater would quickly put her guests at ease and her knowledge as a dive instructor would allow her to point out and identify everything that swims and crawls below the oceans surface.

Now this chef turned captain and his mermaid wife bring to Dianna Rose the credentials to offer a vacation of a lifetime. The intricate knowledge of this world class sailing destination that they possess will leave guests breathless with memories to last a lifetime.

Mascot Zoie can be boarded if guests prefer her not aboard.

Menu

BREAKFAST


Fresh made Breads: Blueberry Muffins, Cranberry Orange Scones, Croissants, Banana Bread, Coffee Cake served daily with breakfast along with fresh juices, coffee and assorted teas.



  • Smoked Salmon Frittata with red onions, cream cheese

  • Belgian Waffles

  • Pancakes with bacon

  • Traditional Eggs Benedict

  • Sausage Gravy and Biscuits

  • French Toast


 


LUNCH







  • Spit-Roasted Cornish Game Hen with Zatar Spice served with cous cous salad with local mint, cherry tomoatoes, sultanes, feta and arugula. Followed by Bananas Foster

  • Lobster Butter Ravioli with shrimp and king crab ragout. Followed by Chocolate Mousse.

  • Freshly Ground Short Rib Burgers with chips. Followed by Coffee Gelato and Oatmeal and Golden Raisin Cookies.

  • Roast Chicken with creamy polenta, cherry tomato fennel ragout. Followed by Blood Orange and Grapefruit Sorbet.

  • Grilled Wahoo with parsnip puree, grilled corn and cherry tomato salad. Followed by Brownie ala mode and Ginger Snaps

  • Mahi Tacos with jalapeno mango slaw, fresh guacamole and salsa, freshly made tortilla chips. Followed by Strawberry Sorbet


 


STARTERS



  • Little Gem Salad with vinaigrette, hearts of palm, manchego cheese and crispy pancetta

  • Tuna Poke Salad

  • Caesar Salad with Focaccia

  • Little Neck Clams in white wine, garlic, lemon butter, thyme sauce

  • Beef Carpaccio with pine nuts, lemon, olive oil, Parmesan cheese, and micro arugula 

  • Jerusalem Artichoke Bisque with Black Truffle Oil served with french baguette


 


DINNER



  • Hoisin Braised Short Ribs with Risotto Milanese, haricot verte, salsa verde

  • Filet Mignon with Peruvian purple potato puree, grilled asparagus, finished with a Porcini demi glace

  • Roasted Rack of Lamb with potato gnocchi, pancetta, artichoke hearts, sugar snap peas, butternut squash, finished with a blackberry demi glaze

  • Bone-in Pork Chop with roasted acornsquash puree, grilled broccolini finished with a port balsamic veal reduction 

  • Chicken Sugo with Maltagliati pasta, roasted mushrooms, cippolini onions, finished with Parmesan Reggiano

  • Pan-Seared Scallops with arugula pomme puree, Pernod butter, smoked bacon with a port reduction and leeks fondue 


 


DESSERT



  • Chocolate Budino - grapefruit, candied hazelnuts, ganache and chantilly cream

  • Angel Food Cake with port macerated strawberries, 20-year balsamic and chantilly cream

  • Vanilla Bean Souffle with cardamon caramel sauce

  • Coffee and Donuts: Parisian beignets, espresso Cremè Anglaise

  • Cinnamon Cremè Brulee

  • Apple Crips with black currant streusel and almond cream 





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