MYSTIC SOUL

Yacht Description

MYSTIC SOUL yacht is a 52.00 ft long motor yacht catamaran and spends the summer in Caribbean Virgin Islands and winter season in Caribbean Virgin Islands. It was built by Horizon in 2018. The yacht layout features 2 cabins and accommodates 4 guests. The cabin arrangement is following: 2 queen cabins.

The motor yacht features 2 X Cummins 550s engines .

Accommodation

Two equal queen-berth guest suites, each with ensuite head and shower.
4

Guests

2

Cabins

2

Crew

Horizon

Built by

€21,000 - $21,500

Weekly price low-high season

Amenities

Salon Stereo: Yes
Salon Tv: Yes
Nude: Inq
Crew Pets: No
Guest Pets: No
Number Dine In: 6
Water Maker: Yes
Water Capacity: 270 gals
Ice Maker: Yes
Sun Awning: Yes
Bimini: Yes
Special Diets: Inq
Kosher: Inq
Bbq: Yes
Gay Charters: Inq
Smoking: Transoms only pls
Crew Smokes: No
Children Ok: Yes
Minimum Child Age: 10
Voltages: 110 v
Hammock: No
Windscoops: No

Price Details

Price from: €21,000

High season rate: $21,500

Christmas week and New Years week: up to 4 guests for 7 nights aboard: $24,000

USVI pick-ups or drop-offs, +$500 (includes all local taxes)

Charters outside the Virgins:
Regardless of whether or not a vessel may or may not include taxes in the vessel's listed charter fees for Virgin Islands charters, in general, no fees, port dues, nor taxes are included in the charter fee for any charter outside the Virgin Islands unless otherwise agreed.

Specifications

Guests: 4
Pref Pickup: Nanny Cay
Draft: 4.5
Cruising Speed: 18
Helipad: No
Maxspeed: 22
Other Pickup: Red Hook +$500
Built: 2018
Turnaround: 24 hrs
Cabins: 2
Queen: 2
Showers: 2
Heads: 2
Electric Heads: 2
Jacuzzi: No

Features

BBQ: Yes
AC: Full
Internet: Onboard WIFI

Gallery

Layout

More Specifications

Resort Course: $175 + gear
License: Master
Tanks: 0
Wet Suits: 0
Number Of Dives: 4
Night Dives: 0
Dive Info: Up to 4 dives during the week is US$300, plus gear rental
Communication:
Full Course:
Air Compressor: Not Onboard
Bcs: 0
Weight Sets: 0
Number Of Divers: 0
Dive Lights: 0
Dive Costs: Up to 4 dives during the week is US$300, plus gear rental
Resort course for $175 + gear rental.
NOTE: Diving in the BVI only please -
No diving in the Bahamas.
Scuba On Board: Onboard

Water Sports

Dinghy Size: 14 FT
Kayaks 1 Pax: 0
Kayaks 2 Pax: Yes
Dinghy Hp: 60
Floating Mats: Yes
Dinghy Pax: 6
Swim Platform: Yes
Water Skis Adult: Yes
Boarding Ladder: Stern
Water Skis Kids: 0
Sailing Dinghy:
Jet Skis: No
Beach Games: 0
Wave Runners: No
Fishing Gear: Yes
Kneeboard: 0
Fishing Gear Type: Light
Windsurfer: 0
Rods:
Snorkel Gear: Yes
Underwater Camera: 0
Scurfer: 0
Underwater Video: 0
Wake Board: Yes

Crew

Crew Information

Captain: Rubrio Brasilio

Capt. Rubrio Brasilio

Rubrio Basílio joins the Mystic Soul team bringing a lifetime of experience on the water.

Being born into a long line of sailors on beautiful Madeira Island, Portugal, he enjoyed the perfect playground to cultivate a love of the sea with mountains and water sport all year round. This unique childhood gave him the opportunity to have the active healthy lifestyle up that has become his passion.

Rubrio earned a Management and Logistics degree and quickly became a well respected charter skipper and Sailing instructor. His impressive 20+ year career has many highlights, but one of his biggest accomplishments was his five years as a professional racer in several classes, including the Olympic campaign for London in 2012. His career as a skipper has brought him to some of the most beautiful sailing destinations around the world; from Southeast Asia, to the Med and finally to the BVI.

Rubrio loves to show his guests the beauty of the sea. His hobbies include most water sports, snowboarding, and cooking. He is extremely knowledgeable, friendly, and knows how to show guests a good time, whether that be a private beach or the most hopping tiki bar. Make sure to try one of his famous Portuguese cocktails! Rubrio is thrilled to join the Mystic Soul team to ensure guests have the vacation of their dreams on board.

Chef/Mate Philippa King

Having completed a law degree in bonny Scotland, Philippa fell off the straight and narrow and embraced her love of travel. She initially moved to Portugal and worked for a couple of seasons in a shore-based dive centre as a dive instructor where she honed her underwater skills and found her sea legs. The next obvious step was a long passage to the warm waters of the Caribbean where she spent the next 14 months in the BVI, working as a Dive Instructor alongside six other crew on a 105 ft sailing boat. It was here that Philippa started putting her love of food to good use and went on to train at the Ashburton Chef Academy in Southern England before returning to the Caribbean for several years. Philippa’s love of travel then led her to the Austrian mountains for a far colder experience cooking in high end mountain chalets for international guests, she even cooked breakfast for Ed Sheeran! Philippa Knows the Caribbean well, having chartered for years in the BVI, French West Indies & The Bahamas. She loves to cook fresh seafood and delicious desserts and loves the fun of hosting guests onboard and showing them the magical islands, above and below water.
Lesser known fact: Philippa is the current undefeated FoosBall Champion of the BVI and sadly accepts a challenge from anyone after her title!

Menu

PHILIPPA’S MENU


 


Breakfast


Coconut crusted French toast w/bacon, rum & banana sauce


Eggs Benedict with slowed cooked pork & hollandaise sauce


English muffins with smashed avocado, poached eggs & sun blushed tomatoes


Breakfast burrito w/ homemade salsa, spicy sour cream sauce.


Sweet potato pancakes w/bacon, rosemary infused maple syrup & goats cheese


 


Lunch


Slow cooked bbq ribs w/pickled cabbage, coconut rice salad & grilled veg


Mahi Mahi tacos w/ jalapeño sour cream, spicy slaw & pickled red onion


Gourmet burger w/ blue cheese, charred onions & jack Daniels glaze


Fresh tuna w/mango & ginger salsa, wasabi cream sauce and seaweed salad


Burrata & grilled steak with blood orange salad, pistachio & citrus dressing with crusty bread


 


Dinner


Sous vide Duck breast with cranberry port reduction, pickled cabbage, balsamic glazed shallots & vanilla infused mashed potatoes.


Slow cooked beef short ribs, with a red wine rosemary chocolate reduction, dauphinoise potatoes and grilled asparagus.


Oven roasted mahi mahi & tiger prawn with a brown butter lemon sauce served with linguine, basil & cherry tomatoes


Wahoo with mint, tomatoes and lemon-caper oil. Served with cucumber, arugula and tomato salad.


Sous vide Pork belly w/parsnip & rosemary puree, roast potatoes & parsnip chips


 


Dessert


Vanilla & rosemary infused creme brûlée.


Tart tatin with lightly infused marscapone cream.


Mango souffle with coconut-lime creme anglais & almond tuile.


Lemon tart with candied lemon peel & homemade honey cinnamon ice cream.


Chilled limoncello parfait with raspberry coulis

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