GRACE

Yacht Description

GRACE yacht is a 52.00 ft long sailboat catamaran and spends the summer in Caribbean Virgin Islands, Caribbean Windwards and winter season in Caribbean Virgin Islands, Caribbean Windwards. It was built by Lagoon in 2020. The yacht layout features 4 cabins and accommodates 6 guests. The cabin arrangement is following: 3 queen cabins, 1 twin cabin.

The sailboat features Dual Yanmar 80 HP engines .

Accommodation

4 Cabin Version:

3 Queen Staterooms

Cabin with bunks
6

Guests

4

Cabins

2

Crew

Lagoon

Built by

€22,000 - $25,000

Weekly price low-high season

Amenities

Salon Stereo: Yes
Salon Tv: Yes
Nude: Yes
Books: Yes
Crew Pets: Yes
Pet Type: Mascot Zoie can be boarded if guests prefer her not on board.
Guest Pets: Yes
Camcorder: Yes
Number Dine In: Yes
Water Maker: Yes
Water Capacity: unlimited
Ice Maker: Yes
Number Of Dvds: Yes
Number Of Cds: Yes
Board Games: Yes
Sun Awning: Yes
Bimini: Yes
Special Diets: Yes
Kosher: Yes
Bbq: Yes
Gay Charters: Yes
Hairdryers: Yes
Number Of Port Hatches: lots
Smoking: on stern
Crew Smokes: No
Children Ok: Yes
Inverter: Yes
Voltages: 110v
Hammock: Yes
Windscoops: No

Price Details

Price from: €22,000

High season rate: $25,000

Christmas Flat Rate $32,000
New Years Flat Rate $36,000

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 10 and under.
***Age is based on the charter date NOT the date of booking***
*** Max discount 4 children***

Charters 6 nights or more

SLEEP ABOARD $1,200

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

Specifications

Tube: Yes
Guests: 6
Pref Pickup: YHG
Draft: 5
Cruising Speed: 8
Helipad: No
Maxspeed: 12
Other Pickup: St John, PR
Built: 2020
Turnaround: flexible
Cabins: 4
Queen: 3
Twin: 1
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: 6
Wet Suits: 0
Number Of Dives: 3 per week
Night Dives: 0
Dive Info: $50 per person per dive - includes gear & dive instructor/master

$350 for Referral course. Dive gear included.

$125 for 1st discover dive and any additional discover dive is $75. Dive gear included.

$400 for advanced course. Dive gear included.
Communication: Wifi is available in USVI waters and International waters. Download speeds in foreign countries are not equal to the speeds in the USA.
Full Course:
Air Compressor: Onboard
Bcs: 6
Weight Sets: 6
Number Of Divers: 8
Dive Lights: 2
Dive Costs: 5 dives max for 7 night charters
Scuba On Board: Onboard

Water Sports

Dinghy Size: 14' Highfield
Kayaks 1 Pax: No
Kayaks 2 Pax: Yes
Dinghy Hp: 40
Floating Mats: Yes
Dinghy Pax: 8 pax
Swim Platform:
Water Skis Adult: Yes
Boarding Ladder: Yes
Water Skis Kids: Yes
Sailing Dinghy:
Jet Skis: No
Beach Games: No
Wave Runners: No
Fishing Gear: Yes
Kneeboard: No
Fishing Gear Type: Trawling, Casting
Windsurfer: No
Rods: 2
Snorkel Gear: Yes
Underwater Camera: Yes
Scurfer: No
Underwater Video: Yes
Wake Board: Yes

Crew

Crew Information

Captain: Joseph Stiles

Joseph and Britta grew up a world apart but ended up finding each other and true love in the beautiful Virgin Islands. He grew up on a small family farm in the Pacific Northwest and she grew up with her toes in the sand on the white sandy beaches of Florida. Before moving to the Caribbean, Joseph received degrees the Culinary Arts and Patisserie and Baking from Western Culinary Institute in Portland Oregon. In 2009, he packed his bags for the islands where he immediately bought and resided on his new boat in the Virgin Islands. Britta came to St Croix as a PADI dive instructor in 2005. She worked in local dive shops and in the hospitality industry, while taking advantage of the best scuba diving in the Caribbean. She honed in her skills as being one of the premiere dive guides and instructors while living in St Croix. While the couple lived in St John Britta spent time aboard a 36' Pearson- "Kiote" offering day sailing excursions the shallow reefs that fringe the East end of the island. Her love of all things underwater is apparent by her enthusiasm to share her discoveries of animal and plant life while on your water adventures! Whether you're a beginner snorkeler or advanced scuba diver, her knowledge and expertise always delivers an amazing custom designed experience for everyone.

Before embarking on the New Luxury Catamaran "Grace", Joseph and Britta were on the 50ft Catamaran "Dianna Rose" for 3 years and worked in tandem, perfecting a concierge experience with world class cuisine and custom tailored scuba and snorkel adventures for all levels. Proud to partner with the Virgin Island community, Joseph and Britta take a lot of pride in buying local. These key relationships with farmers and fisherman has elevated their status as having the freshest ingredients on board at all times and has been a key to their success. Prior to "Dianna Rose", Joseph spent 5 years aboard 120' Broward Motor Yacht "Freedom" as chef perfecting the art of fine cuisine adapting the premiere culinary French ideology of "Mise en Place" within the luxury yachting experience.

Our extensively trained dynamic duo, Captain/Chef - Joseph and his First Mate/Dive Instructor/Mermaid - Britta are excited to take you away on a beautiful journey aboard "Grace". She's a brand new impeccable 2020 52' Lagoon Catamaran and is "The Grand Madame" like no other in the islands. "Grace" is the perfect Trifecta: World Class Sailing in Luxury Accommodations + Superb Cuisine coupled with Incredible Water Adventures while surrounded by the Beautiful Virgin Islands = The Best Luxury Yachting Experience. Grace and her crew will surely Bless you with Memories of a Lifetime. We look forward to you joining us and Sharing a Magical Sunset in the Beautiful Virgin Islands. Grace Awaits!

Mascot Zoie can be boarded if guests prefer her not on board.

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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