Endeavour

Yacht Description

Endeavour yacht is a 130.00 ft long motor yacht monohull and spends the summer in New England and winter season in Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards. It was built by Westport in 2014. The yacht layout features 5 cabins and accommodates 10 guests. The cabin arrangement is following: 3 king cabins, 2 twin cabins.

The motor yacht features Twin 2895 HP 12V4000 M73L MTU engines .

10

Guests

5

Cabins

7

Crew

Westport

Built by

€120,000 - $135,000

Weekly price low-high season

Amenities

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

Price Details

Price from: €120,000

High season rate: $135,000

Specifications

Tube: Yes
Guests: 10
Draft: 6
Cruising Speed: 20 Knots
Helipad: No
Maxspeed: 24 Knots
Other Pickup: St. Martin
Built: 2014
Cabins: 5
King: 3
Twin: 2
Showers: 5
Heads: 7
Jacuzzi: Yes

Features

BBQ: Yes
AC: Full
Internet: Onboard WIFI

Gallery

More Specifications

Resort Course:
License: -
Tanks: 0
Wet Suits: 0
Number Of Dives:
Night Dives: 0
Dive Info:
Communication:
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' Novurania 32' Contender Center Console
Kayaks 1 Pax: No
Kayaks 2 Pax: Yes
Dinghy Hp:
Floating Mats: Yes
Dinghy Pax:
Swim Platform: yes
Water Skis Adult: Yes
Boarding Ladder:
Water Skis Kids: Yes
Sailing Dinghy:
Jet Skis: 0
Beach Games: Yes
Wave Runners: 2
Fishing Gear: Yes
Kneeboard: Yes
Fishing Gear Type:
Windsurfer: No
Rods:
Snorkel Gear: Yes
Underwater Camera: 0
Scurfer: No
Underwater Video: 0
Wake Board: Yes

Crew

Crew Information

Captain

Captain: Walter Wetmore

WALTER WETMORE | CAPTAIN Captain Walter Wetmore is a fifth-generation sailor. He comes from a long line of mariners. He started his professional maritime career in 1989 as Captain for Archie Comic books owner aboard the Sailing Yacht Riverdale High. In the years since, Captain Walter has sailed from Hawaii to Turkey and from south of the Equator to north of the Arctic Circle. During his long successful career, in addition to mega yachts, he has worked on tugboats in Valdez Alaska, Norfolk Virginia, & Port Everglades, FL. He worked onboard the Ocean Research Vessel Endeavor belonging to the University of Rhode Island, recovering torpedoes with the US Navy and the Nantucket – Martha’s Vineyard Ferry. Captain Wetmore holds a USCG 1600 /3000- ton Ocean Masters license, as well as the equivalent British license.  Walter is a resident of Jamestown, RI. His hobbies include the restoration of antique automobiles, the oldest being a 1931 Chevrolet. Walter is a successful charter captain well known from his days at Motor Yacht Safira, Selene and Muse. What Walter enjoys most about yachting is being able to show his guests the Islands of the Caribbean, the Bahamas and the East Coast of the USA. Being a Yankee, he can show off New England and Down East as very few other Captains can.

ELIZABETH STONE | Chief Stew Elizabeth was born and raised in central Texas and enjoyed exploring the many lakes in the area. After receiving her communication degree from Texas A&M, she immediately moved to Hawaii to gain experience in the hospitality industry along with following her passion for all things ocean. She then moved to Charleston, SC to study yoga and received her teaching certificate while working her way up in the hospitality world. Elizabeth has travelled all over the world including the Middle East but bonding with students while teaching English in Guangzhou, China was her absolute favorite. Elizabeth discovered yachting a few years ago and hasn't looked back. Whether you need a strong cocktail or a fun workout, she's your girl!

TRACY IRELAND | CHEF
Hailing from the west coast of Canada, Tracy has always had a passion for cooking. With many years of experience as a chef on yachts, in restaurants and private estates, she also runs the kitchen at a remote fly-in fishing lodge in the Canadian Arctic every summer. With a ProChef certification from the Culinary Institute of America, Tracy has also studied regional cooking in the south of France, Tuscany, Italy and Thailand. Tracy’s inspiration comes from using local ingredients and products for her cooking. She enjoys sourcing the best seasonal produce, seafood, and locally made products and supporting local growers and producers. She especially loves baking and creating plated desserts. In her free time, she loves to ski, run, hike and kayak and finds the energy from the outdoors helps fuel her creativity in the kitchen.

KRYSTEN LEGORBURO| SECOND STEW
Krysten was born and raised in Miami, Florida up until she ventured away from home to peruse her studies up North. Krysten has been in the hospitality industry for over 8 years, Krysten began her hospitality career in the yachting industry where she traveled the Mediterranean and the Bahamas along with both of the US coastlines. She took a few years off in between to master land-based hospitality from craft cocktail bars and management to running fine dining establishments and curating wine and cocktail programs for several high end Miami bars and restaurants. Once she had excelled in these areas of the industry she had an urge to return to the ocean and continue growing her hospitality experience while gathering some more exotic and exciting stamps in her passport.

SHERWOOD MICHEL | ENGINEER
As a native of Fort Lauderdale, the capital of the yachting industry, Sherwood brings to Motor Yacht Endeavour a deep experience of over 40 years in yachting. He is an expert engineer and takes very seriously the responsibility of keeping the yacht in peak form plus ensuring guests, crew and vessel as safe as possible.

TOM ROBINSON– FIRST MATE
Tom loves all things water related and is an adrenaline junky at heart. Growing up on Long Island, New York you could find him at the beach all year round, surfing, diving shipwrecks, spearfishing, or out on a friend’s boat. From growing up on the water and being an ocean rescue lifeguard for ten (10) years Tome feels more at home on the water than land. Tom's favorite hobby aside from surfing is photography. He has quite the eye for a good photo moment!

HANNA O'BRIEN | Deckhand
Hannah was born and raised in Winston Salem, NC. Her Grandparents were avid sailors spending their summers with all five of their children on sailboats and have passed the love for the water down to her. She spent summers on the coast in North Carolina and eventually lived and traveled on a 30’ Rawson sailboat for three years. Prior to yachting she worked in the solar industry. Realizing she wanted to make her passion a career she made the jump into yachting. Her hobbies include yoga, hiking, surfing, and spending time with friends and family. 

Menu

DAY ONE

BREAKFAST
Pineapple, Mango, Papaya, Blackberry
Fresh Baked Croissants
Scrambled Eggs with Applewood Smoked Bacon, Avocado, and
Cherry Tomatoes


LUNCH
BEACH BARBECUE
Buffalo Burgers with Spicy Ketchup on Brioche Roll
Grilled Mahi Mahi with tomatoes, Lettuce, Onions, Pickles
Tuscan Kale Caesar Salad & Orzo Salad
Fruit Kebabs
Ginger Cookies


HORS D’OEUVRES
Tuna Sashimi
Smoked Salmon


DINNER
Salad with Endive, Pears, Gorgonzola, and Walnuts
Macadamia Nut Crusted Chicken with Lemongrass/Coconut Emulsion
Blueberry Cobbler Vanilla Ice Cream


DAY TWO

BREAKFAST
Fruit Platter
Buttermilk Pancakes with Roast Strawberries & Toasted Almonds
Chicken, Apple, and Sage Sausage


LUNCH
Thai Coconut, Broccoli, and Coriander Soup
Thai Stir Fried Shrimp with Basil Pad Thai
Coconut Cookies
Mango Ice Cream


HORS D’OEUVRES
Caviar, Boiled eggs, Crème Fraiche, Chives, Blini


DINNER
Arugula, Figs, Proscuitto, Buffalo Mozzarella, and Basil
Provençal Short Ribs with Olives and Herbs, Mashed Potatoes, and
Steamed Green Beans
Tiramisu


DAY THREE
BREAKFAST
Fruit Platter
Pain au Chocolat
Scrambled Eggs, Dill Goat Cheese, and Smoked Salmon



LUNCH
Fruit Platter
Pain au Chocolat
Scrambled Eggs, Dill Goat Cheese, and Smoked Salmon


HORS D’OEUVRES
Stuffed Mushrooms
Cheese Board
Charcuterie Board
Flatbread


DINNER
Roast Tomato Soup, Arugula, Croutons, Percorino
Beef Tenderloin Steaks with Pureed Potatoes, Port Wine Reduction, Broccolini, and Garlic
Caramelized Roast Pears with Mascarpone

DAY FOUR



BREAKFAST
Fruit Platter
Raspberry Muffins
Homemade Granola Parfait
Fritatta with Crispy Proscuitto


LUNCH
Grilled Shrim with Vegetables & Pearl Couscous
Raspberry Ricotta Cake
HORS D’OEUVRES
Spanakopita
Spicy Hummus & Pita Chips
Cracked Olives with Lemon & Rosemary


DINNER
MOROCCAN BUFFET
Feta, Endive, and Blood Orange Salad
Spicy Eggplant Tomato Salad & Grated Carrot Salad
Lamb Tagine with Chickpeas and Apricots
Couscous
Lemon Pudding Cake
Chef Tracy Ireland


DAY FIVE
BREAKFAST
Strawberries, Blueberries, and Raspberries
Cheddar & Chive Scones
Poached Eggs with Spinach, Ham, and Hollandaise Sauce


LUNCH
Grilled Wild Salmon with Nicoise Vegetables, Shaved Parmesan, and Balsamic Vinaigrette
Sunshine Almond Cake


HORS D’OEUVRES
Crostini, Olive Tapenade, Chevre


DINNER
Watermelon, Arugula, and Pine Nut Salad
Pistachio Nut Crusted Halibut with Spicy Yogurt Sauce
Beef Short Ribs Slow-Roasted in Cocount Milk with Rice
Lemon Cheesecake with Gingersnap Crust
Chef Tracy Ireland


DAY SIX

BREAKFAST
Fruit Platter
Dried Cherry Scones
Scrambled Eggs with Cheddar and Green Onions
Sausages


LUNCH
Crusty Baguette
Lemongrass Pork with Vietnamese Dipping Sauce
Salad
Ginger Cookies
Coconut Ice Cream


HORS D’OEUVRES
Queso Fundido with Chips


DINNER
MEXICAN NIGHT
Red Snapper & Shrimp Cerviche
Grilled Chicken Breast with Tex Mex rice, Black Bean Sauce, and Pico de Gallo Salsa
Mexican Chocolate Cake with Cinnamon Spiced Pecans
Chef Tracy Ireland


DAY SEVEN
8 Day Charter Menu
Fruit Platter
Blueberry Muffins
Waffles with Strawberry Sauce
Applewood Smoked Bacon


LUNCH
Crusty Baguette
Salad Nicoise with Egg, Haricot Verts, and Olives
Almond Biscotti with Orange Sorbet


HORS D’OEUVRES
Cheese Platter


DINNER
Grapefruit, Mint, and Coconut Salad with Lettuce Wraps
Pork Tenderloin with Cherry-Thyme Pan Sauce
Crème Caramel
Chef Tracy Ireland

Similar Listings

GALUX One

Guests: 10

Length: 63ft

Price: € 31,500

Year: 2020

Save

ChristAl MiO

Guests: 10

Length: 67ft

Price: € 38,000

Year: 2020

Save

MAYRILOU

Guests: 10

Length: 68ft

Price: € 38,000

Year: 2017

Save

Hellooo

Guests: 8

Length: 68ft

Price: € 27,000

Year: 2017

Save

EMSAFFA

Guests: 8

Length: 80ft

Price: € 29,400

Year: 2001

Save

LADY TATIANA OF LONDON

Guests: 11

Length: 83ft

Price: € 35,000

Year: 1993

Save