Salon Spacious and open salon Main salon opens to the cockpit Great cockpit lounging area Guest stateroom #1 (starboard forward) Guest stateroom #2 (port, aft) Guest cabin #3 Optional bunk stateroom for 2 kids (starboard, center) Guest stateroom #3 (starboard, aft) Deck seating and sunpads Cabins have loads of storage The galley where the magic happens

FUERTE 3

Yacht Description

FUERTE 3 yacht is a 67.00 ft long sailboat catamaran and spends the summer in Caribbean Virgin Islands, Caribbean Leewards and winter season in Caribbean Virgin Islands, Caribbean Leewards. It was built by Lagoon in 2004. A refit was done in 2014 major refit. The yacht layout features 3 cabins and accommodates 6 guests. The cabin arrangement is following: 3 queen cabins.

The sailboat features 2 x 160 HP Yanmar new 2014 17Kw & 7.5Kw new 2014 engines and a generator.

Accommodation

3 cabins with ensuite heads & showers: 2 cabins with over-sized queen beds, 1 cabin with queen bed or 1 bunk cabin for children only with singles bunks (these bunks are 71" in length, standard bunks are 79" in length).



Spacious salon for lounging and game playing.

Very roomy cockpit for lounging and dining alfresco under hard top



Total refit in 2014 including: new engines, new generators, all new refrigeration and freezers, new air-conditioning new ice-maker, and all new cushions.
6

Guests

3

Cabins

2

Crew

Lagoon

Built by

€19,500 - $21,500

Weekly price low-high season

Amenities

Salon Stereo: Yes
Salon Tv: Yes
Nude: No
Books: 25
Crew Pets: No
Guest Pets: No
Camcorder: Yes
Number Dine In: 8
Ice Maker: Yes
Number Of Dvds: 500+
Board Games: Yes
Sun Awning: No
Bimini: Yes
Special Diets: Yes
Kosher: No
Bbq: Yes
Gay Charters: Yes
Hairdryers: Yes
Number Of Port Hatches: 35
Smoking: Aft step only
Crew Smokes: No
Children Ok: Yes
Minimum Child Age: None
Generator: 17Kw & 7.5Kw
Inverter: 5000w
Voltages: 110V
Hammock: No
Windscoops: No

Price Details

Price from: €19,500

High season rate: $21,500

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. This yacht has a FOUR night minimum.

CHRISTMAS/NEW YEARS: BVI Ports
CHRISTMAS: 1-6/$26,000 - 7 night minimum.
NEW YEARS: 1-6/$28,000 - 7 night minimum.
Christmas charters must end no later than the 28th December. New Years week charters cannot begin earlier than 29th December.


PLEASE NOTE: $200 each way for St Thomas ports ($400 round trip)


* * * S P E C I A L S * * *
N/A.

Specifications

Tube: Yes
Guests: 6
Pref Pickup: Nanny Cay, Trellis Bay
Draft: 5'3
Cruising Speed: 10
Helipad: No
Maxspeed: 12
Other Pickup: YHG for 6 pax or less
Built: 2004
Turnaround: 24hrs
Cabins: 3
Queen: 3
Showers: 3
Electric Heads: 3
Jacuzzi: No

Features

BBQ: Yes
AC: Full
Generator: 17Kw & 7.5Kw
Internet: Onboard WIFI

Gallery

Layout

More Specifications

Resort Course:
License: -
Tanks: 0
Wet Suits: 0
Number Of Dives:
Night Dives: 0
Dive Info:
Communication:
Full Course:
Air Compressor: 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: 17 Cntr Console
Kayaks 1 Pax: No
Kayaks 2 Pax: 2
Dinghy Hp: 70HP
Floating Mats: No
Dinghy Pax: 8
Swim Platform: Walk down stern
Water Skis Adult: No
Boarding Ladder: Off scoop stern
Water Skis Kids: No
Sailing Dinghy: No
Jet Skis: No
Beach Games: Yes
Wave Runners: No
Fishing Gear: No
Kneeboard: Yes
Fishing Gear Type: None
Windsurfer: No
Rods: 0
Snorkel Gear: Yes
Underwater Camera: No
Scurfer: No
Underwater Video: No
Wake Board: Yes

Crew

Crew Information

Captain: David Chown

We met over 20 years ago in eastern England while skating. When Dawn was not busy working in restaurants, she was the top skating coach for the UK. David was working as a systems engineer and electrician, as well as a chef at weekends. We spent our first few years together restoring our cottage which was built in 1585. Having sailed in many different areas we went to the BVIs and fell in love with the islands.
It was Dawns idea to leave home and go off to sea; an idea that David greatly relished! We decided that David would update his license at the top sailing academy in the world, whilst Dawn had one to one lessons with one of the regions top cookery teachers.
We have been the longest constantly serving and busiest captain and chef for the largest crewed charter company in the world, working on various yachts always in the BVI. Our original idea was to work in this career for ten years. Having spent 12 years and almost 300 charters in the BVIs we are still saying we want to spend another ten years in the job we love!

David:
My family has been sailing for longer than I can remember. I trained in hotel management for 2 years. but somehow ended up becoming a electrician which I loved. I am a MCA/RYA commercially endorsed Yachtmaster 200 ton. I love to drive my 1963 MGB. roadster called The Baby whenever I can. I also enjoy old buildings, cooking, if Dawn lets me anywhere near the galley, photography, and I am attempting to learn the Didgeridoo with limited success!!

Dawn:
I was brought up travelling around Europe and North Africa with my parents. When they finally settled down back home in England I found my love of skating. Skating once again took me travelling! Having settled down with David in our Cottage I thought my traveling days were over. Then the BVIs and sailing found me and off to new adventures we went. I have worked in restaurants for many years and when I have time off, I love to do cookery courses for fun!

We are married and are both non smokers..

Menu

Breakfast 


All served with tea, coffee, fruit juice, fruit platter, cereals, toast and preserves


Croissant Soufflé


Farmhouse ham and English cheddar baked in a croissant in a soft mustard and scallion soufflé


Coddled Tarragon Eggs


Eggs gently coddled in a Bain Marie with a creamy tarragon sauce served on oven baked bread


Blueberry Pancakes


Silver dollar blueberry pancakes with lashings of maple syrup


 


Lunch


All served with fresh baked bread and butter shells and accompanying wines


Tropical Shrimp Salad


Juicy tiger prawns cooked in a sweet chili and pineapple piquant sauce with a mango and lime dressing on a bed of crisp leaves


Chicken Tacos


Dawn’s secret taco sauce drenching succulent chicken and roasted mixed peppers, homemade guacamole, and crispy tacos


Filet Steak and mixed Bean Salad


Seasoned filet steak layered over a mixed bean salad with a creamy dressing


 


Hors d’oeuvres 


Served with the Captain’s Happy “Island” Hour cocktails of the day!


Bacon pin wheels


Crisp lean bacon in a garlic puff pastry swirl


Chicken Satay


Marinated chicken breast strips gilled on a bamboo skewer served with a peanut dipping sauce


Garlic Mushrooms


Button mushrooms stuffed with an herb and goat cheese filling baked until golden brown


 


Dinner


Served alfresco with accompanying wines


Steak Giovanni


Fillet steak cooked on the BBQ to your liking with a port wine and mushroom reduction. Served with a Julian of baby Vichy carrots and a slow baked jacket potato


Anise de Mer


Scallops, sea bass and salmon in a light fennel and pernod crème fresh sauce. With buttered parsley new potatoes and asparagus tips


Pork lion


Sauvignon Blanc braised tender pork loin sliced onto a bed of Dijon mash, with an infused rosemary and garlic sauce. Served with seasonal glazed vegetables.


 


Desserts


Brandy Butterscotch Bananas


Sliced banana caramelized in a brandy butterscotch and coated in a chocolate crumble


Lemon three ways


A zesty lemon sorbet, a crispy lemon brulee, and a smooth lemon posset


Rum and chocolate cheesecake


A rich rum soaked chocolate mousse with a sweet biscuit base

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