NAMASTE

Yacht Description

NAMASTE yacht is a 78.00 ft long sailboat catamaran and spends the summer in French Polynesia and winter season in Caribbean Virgin Islands, Bahamas, Caribbean Leewards, Caribbean Windwards. It was built by PRIVILEGE MARINE in 2016. The yacht layout features 3 cabins and accommodates 6 guests. The cabin arrangement is following: 1 king cabin, 2 queen cabins.

The sailboat features 2 x Yanmar 260HP 6BY3 Generators :2 x ONAN 22,5 KW / 2 X Northern Lights 26KW Water tank :2 X 172 US gal / 2 X 650 L Sea Recovery Aqua Whisper Pro 1800-02 Fuel tank 2 X 394 US gal / 2 X 1 500 L engines and a generator.

Accommodation

Namaste is offering 3 double ensuite cabins as below :



1 MASTER CABIN with one bed: 1820 mm (beam) x 2000 mm (length) / & leather sofa / Separated heads & steamshower



1 QUEEN CABIN with bed: 1584 mm x 1952 mm CONVERTED TO TWIN CABIN with 2 beds: 792 (beam) x 1952 (length) / Separated heads & showers

1 QUEEN CABINS with beds: 1635 mm (beam) x 20

00 mm (length) / Separated heads & showers



All of them equipped with hair dryer, plugs 1 for the shaver + 1 for the vanity (110v & 220), Rj45 & 4 X USB

Also with private A/C control, TV sets, DVD readers, BOSE minisoundlink,Wi-fi and blue tooth



Separate crew quarters / 2 cabins in starboard forward hull, Captain s berth ensuite with pullman
6

Guests

3

Cabins

4

Crew

PRIVILEGE MARINE

Built by

€56,000 - $62,500

Weekly price low-high season

Amenities

Salon Stereo: Yes
Salon Tv: Yes
Nude: Inq
Books: Yes
Crew Pets: No
Guest Pets: No
Water Maker: Sea Recove
Water Capacity: 74 US gal/h x 2
Ice Maker: Yes
Number Of Dvds: Yes
Number Of Cds: Yes
Board Games: Yes
Sun Awning: Yes
Bimini: Yes
Special Diets: Inq
Kosher: Inq
Bbq: Yes
Gay Charters: Inq
Hairdryers: Yes
Crew Smokes: No
Children Ok: Yes
Generator: 2 x Norther Lights 26KW
Voltages: 110V, 220V, USB & RJ-45 outlet
Hammock: Yes

Price Details

Price from: €56,000

High season rate: $62,500

SUMMER 2019 - UNAVAILABLE

WINTER 2019/2020 :
2 guests: $ 56 000
4 guests: $ 58 000
6 guests: $ 60 000
Christmas week: 2-6 guests: $ 70 000 / New Year week: 2-6 guests: $ 75 000

INCLUDED
Cruise aboard for 8 days / 7 nights
Insurance of the yacht
Crew services
Full board for guests & crew
All beverages including wines, bar & champagne listed on NAMASTE's card within reasonable consumption
License & fishing permit
Leisure & sport equipments aboard
Flowers on board on the embarking day
Use of communication means aboard (except satellite use) / within giga limit to be confirmed per week for internet access
fuel for engins & tender

IN EXTRA:
Air fares,
Transfers
Special requests not incuding in the package and/or guests personal ashore expenses
Specific premium champagnes, wines & spirits
Marina & ports expenses if any
For Bahamas of 4% governmental tax
Customary gratuity for the crew

FOR BAHAMAS: 10% APA to cover cruising permit, alcohols and marina if any + 4% governmental tax
Delivery fees might be required


SUMMER 2020 WEEKLY RATES - PACIFIC
LOW SEASON: 43 000 Euros + 30% APA + 5% Polynesian tax / MYBA terms
JULY & AUGUST: 46 000 Euros + 30% APA + 5% Polynesian tax / MYBA terms
XMAS-N YEAR: 53 000 Euros + 30% APA + 5% Polynesian tax / MYBA terms

Specifications

Tube: 1
Guests: 6
Draft: 9'6
Cruising Speed: 14
Helipad: No
Built: 2016
Turnaround: 48 hours
Cabins: 3
King: 1
Queen: 2
Showers: 3
Electric Heads: 3
Jacuzzi: Yes

Features

BBQ: Yes
AC: Full
Generator: 2 x Norther Lights 26KW
Internet: Onboard WIFI

Gallery

Layout

More Specifications

Resort Course:
License: -
Tanks: 0
Wet Suits: 0
Number Of Dives:
Night Dives: 0
Dive Info:
Communication: SAT-COM / Tracphone V7 IP
KVH Satellite TV & SuperYacht IP Mobile cast
4G WI-FI access
2 VHF with DSC + 4 cordless VHF

NAVIGATION INSTRUMENTS
Ray Marine G165 (+ back-up autopilot, GP33)
Radar: Ray Marine Beacon Sarsat with GPS integrated SOLAS + pocket PLBGPS + radar transponder + AIS SART
Navigation station: Ray Marine G165
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: semi rigid
Kayaks 1 Pax: 1
Kayaks 2 Pax: 1
Dinghy Hp: 150HP
Floating Mats: 0
Dinghy Pax: 10
Swim Platform: YES
Water Skis Adult: Yes
Boarding Ladder: YES
Water Skis Kids: Yes
Sailing Dinghy:
Jet Skis: 0
Beach Games: Yes
Wave Runners: 0
Fishing Gear: Yes
Kneeboard: 0
Fishing Gear Type:
Windsurfer: 0
Rods: 6
Snorkel Gear: Yes
Underwater Camera: Yes
Scurfer: 0
Underwater Video: 0
Wake Board: 1

Other Entertainment

Radio CD MP3 /Radio CD MP3 / Bose Lifestyle 535 in Salon has 5 speakers, 2 in cockpit, 2 at fly, 2 fore deck
LCD TV & DVD in the saloon / TV 1 X Sony 49�, Apple TV, X-Box 1, Sony PS4, Bose LifeStyle 535
Bose soundlink mini with Bluetooth for I-pods in the saloon
Parlour games / Book Library / DVD / CD Library

Speakers connected to lounge HI-FI set
I-Pod Docking station in the saloon / USB ports,RJ45 X-box, Playstation & Bose, Master & Salon Apple TV

Fly bridge
A shade on the flybridge that will cover the whole flybridge
Large sun awning unfold at anchor for the fly extended from
A shade on the trampoline that will cover the STB side of the trampoline
Carbon Hardtop bimini
Cockpit, roof & deck cushions including 2 Fatboy, cushions plus 4 sunbed cushions and 3 pear poufs
Hammock
Cockpit featuring a dining table for 8, sofa and 2 sun pads
Barbecue
2 deck showers (hot & cold water)
Swimming ladders / 1 each stern
1 Carbon fiber passerelle in 2 pieces
Cockpit lights and emergency /night navigation red lights
6 Electric Windlass

COMFORT EQUIPMENT
Nespresso coffe maker and Cusinart coffee maker
2 Ice makers: 1 flybridge & 1 salon bar

Crew

Crew Information

CAPTAIN

CHEF

STEWARDESS

FIRST MATE

Captain: Willem J.M. NIEUWELINK

CAPTAIN: Willem J.M. NIEUWELINK
Nationality: Dutch
Age: 39
Diploma: RYA Yachtmaster Offshore, MCA Commercially endorsed. PADI Dive Master
Language spoken: Dutch & English

Captain Willem hails from a small canal town in Holland where his family kept their sailboat tied to the dock at their home and has lived for sailing since he was a young boy. Later as a teenager Willem taught sailing in Greece, Mallorca and England as well as competed in dinghy racing on an international level where he collected multiple awards. As a fully qualified RYA Yacht Master Offshore, Captain Willem has an extensive list of credentials as a skipper with his well-rounded career in both the Charter & Private yacht industry.

Willem joins us from his last position which he held with the same owner & yacht for ten years. He oversaw the build of the vessel and eventually completed a circumnavigation while maintaining the owners request for the yacht to be kept up to 5-star standards. He has cultivated an extensive list of global networks which ensure exclusive connectivity no matter where Namaste ventures.

Willem is at his happiest when guests are perched happily in one of the many comfortable areas on deck while the boat sails effortlessly into the sunset. His calm nature and giddy knowledge of almost all types of yachts will elicit a true sense of happiness while onboard.

An outstanding sportsman on the water Willem looks forward to taking you waterskiing and wakeboarding or exploring the treasures under the sea as he is a certified PADI Dive Master.

Captain Willem is looking forward to this new adventure and with his natural humor and easy-going nature you are assured an unforgettable time. Willem creates specialized itineraries for each guest and will make you feel at ease afloat as he safely steers you to unique & exciting destinations on Yacht Namaste.



CHEF: Danielle SMITH
Nationality: South African
Languages: English

Danielle was born and raised in Cape Town, South Africa. After spending hours of her childhood watching her grandmother in the kitchen, she decided to complete a 3 year Grande Diploma at Silwood School of Cookery. During her second and third year, a part of her training involved practical work at a number of restaurants around Cape Town, spending one year as a chef at The Test Kitchen.

Danielle’s passion in the culinary industry is creating menus and recipe development. This led her to a position as food assistant and product developer for Luke Dale-Roberts for 18 months. She then continued to assist with the set-up of two new restaurants in Cape Town which consisted of menu creation, kitchen design, staff training and sourcing suppliers.

The urge to work and travel set in, which led her to work on the yachts. Working on yachts has created an amazing platform for Danielle to enjoy her love for the ocean, travel and creating tailored dining experiences for the guests on board.
When Danielle is not in the kitchen she is practicing yoga or spending time outdoors, looking for the perfect beach spot or mountain hikes.



STEWARDESS: Georgia TOSEN
Nationality: British
STCW95 - PADI Divemaster - ENG1
Emergency First Responder - RYA Competent Crew & Day skipper Theory
'Proper Cooking Skills - Intensive - Level 2 intermediate' at The Cookery School, London. - Food Hygiene Level 2
Languages: English

Georgia happily joins Namaste after years spent cooking and stewardessing on private and charter yachts. She hails from the UK and grew up in Southampton, England. As a child, Georgia swam competitively and went on to swim nationally and internationally - sparking her love for the water. This (mixed with a burning desire to travel) led her to start a yachting career.

Beginning as a flotilla hostess, Georgia travelled across Europe and the Caribbean before moving into private yachts – taking her into Central and western America. In 2018 she went on to obtain her PADI Divemaster certificate in the Philippines, specializing in deep diving, oxygen providing, enriched air (nitox), Thresher shark behavior and identification as well as peak performance buoyancy.

Georgia’s passion for yachting has been emboldened by her travels, happy demeanour, passion to be in and on the water, eagerness to keep busy and a love for hosting and meeting new people. She looks forward to to everything Namaste and their world cruising itinerary and cannot wait to welcome you onboard and embark on this new adventure.



FIRST MATE: Sean Mac RORY
Nationality: British
RYA Yachtmaster Offshore
Languages: English, Italian and French. Conversational Spanish.

Sean was born and raised in Rome, to Irish parents. He attended an International School in Rome where his love for languages was encouraged and thus is fluent in English, Italian and French. Having grown up in an International environment, Sean can relate to many different cultures and feels at home engaging with all.
Upon finishing school, Sean went to university in England at Sussex University, to read International Relations and French, which included spending a year abroad in Bordeaux at one of the top Political Science universities.
Sean is also a very keen sportsman and musician having competed in various competitions for Tennis in both Italy and Ireland at regional level and has performed in various groups at school and University playing percussion and drums.

Sean’s experience on board stems from his sailing background as a teenager sailing lasers and catamarans on a lake outside Rome. Sean has worked on some of the most prestigious yachts in the world, from the three masted Schooner Adix to the record breaking Windrose of Amsterdam. He has also chartered extensively throughout the Caribbean and Mediterranean.

Sean forms strong working relationships with others, taking initiative when necessary and does all he can to ensure a job is done well. He has a great deal of positive energy and firmly believes in embracing life to the fullest making the most of every opportunity.

Menu

SAMPLE MENU
by Danielle SMITH


 


BREAKFAST


Tea, coffee, freshly made juice, cereals, pastries,


Overnight oats with apple, cinnamon, dates and almonds


Coconut, vanilla chia pudding with mango and banana


Seasonal fruit platter, Granola and yoghurt


Scrambled/fried Eggs with pan-fried mushrooms, baby spinach and avocado,


 


LUNCHES


Pan-fried mahi mahi and green veg served with a caper, lemon and tarragon dressing


Garlic and ginger crusted line fish on a bed of courgette noodles tossed with a nori dressing and roasted baby tomatoes


Seared beef, aubergine puree, mint salsa verde served with a side of tender stem broccoli and sun-dried tomatoes


Lemon and rosemary marinated chicken on a chopped cabbage, cucumber, quinoa salad with a lemon yoghurt dressing


Sashimi poke bowl: sushi rice, light pickled cucumber, avocado, carrot, radish, sashimi, ginger soy dressing


Thai style calamari with pickled cucumber, sugar snap peas and coriander


Fillet steak with red wine jus and mushrooms, side salad of fresh figs, celery and candied walnuts


 


CANAPES


Blini with smoked salmon, horseradish creme and fresh apple


Seared beef with wholegrain mustard and roasted parsnip


Cucumber, mozzarella and radish rolls


Prawn cocktail endive cups


Parma ham bruschette, fresh tomato and crispy capers


Roasted beet rounds with goats cheese creme, lemon zest and sage


Crudites with cauliflower and cumin hummus


Vietnamese spring rolls with ponzu and ginger dipping sauce


Crispy sweet potato with guacamole and pickled red onion


 


STARTERS


Asian tuna tartare with avocado mousse
Beets: roasted and pickled, raspberry vinaigrette, pumpkin seeds, wild rocket


Caprese: fresh and roasted tomatoes, buffalo mozzarella, basil dressing


Salad of cucumber, mint, grilled halloumi and lemon preserve


Sliced smoked marlin, cucumber, pickled onion, saffron mayo served with crispy poppadoms


Clear broth with chicken, carrots, onion and sesame seeds


Portobello carpaccio with parmesan, pine nuts, truffle, mint


 


DINNERS


Entrecote steak with chunky romesco sauce, courgette, basil and black olives


Crispy pork belly, pumpkin and cinnamon puree, edamame beans, citrus jus and poached guava


Masala curried chicken served with a salad of carrots, pea shoots, pickled grapes and toasted almonds


Baked line fish on a bed of fennel bulb, baby tomatoes, olives and spinach


Lamb cutlets with a warm salad of roasted beets, lentils, mint and sugar snap peas served with salsa verde


Crispy salmon with pea and potato puree, topped with a tomato, chorizo and mint salsa


Seared duck breast with XO dressing, bok choy and tender stem broccoli


 


DESSERTS


Tiramisu


Mango, passion fruit and lemon grass eaton mess with whipped coconut cream


Cardamom panna cotta, berries, rosewater and pistachio’s


cigars, poached pear and vanilla ice-cream


Chocolate fondant, berries and orange


Lemon curd tartlet


Coconut sago


 


 

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