Salon Alfresco dining Master stateroom Starboard forward guest cabin Port forward guest cabin Forepeak cabin Starboard aft cabin Cockpit Stern view Top deck view Fun hanging chairs Tender with 60hp for watertoy fun Plenty of lounge area Aft deck seating Stand-up paddleboards Forward lounge area

NEVERLAND

Yacht Description

NEVERLAND yacht is a 50.00 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 Fontaine Pajot in 2016. The yacht layout features 5 cabins and accommodates 8 guests. The cabin arrangement is following: 4 queen cabins, 2 single cabins.

The sailboat features (2) Volvo 75hp diesels (1) 13.5Kw generator engines and a generator.

Accommodation

(4) queen cabins, each with private ensuite bath with electric toilet, wash basin and separate shower stall. Spacious master stateroom has desk space, separate toilet room, and walk-in shower. All cabins have air conditioning, two fans, 110v outlets and dimmable recessed lighting.



Upper deck lounge has sectional couch and sunbed area with 360 degree view.



Forward deck has spacious lounge area with adjustable reclining seating, trampolines and sunning areas.



Aft deck offers lounge area plus alfresco dining area.



Salon offers lounge area with coffee table plus flat screen TV with many movies and USB capabilities.



Upgraded 4 zone sound system provides music throughout all indoor and outdoor areas.

8

Guests

5

Cabins

2

Crew

Fontaine Pajot

Built by

€17,700 - $24,000

Weekly price low-high season

Amenities

Salon Stereo: Yes
Salon Tv: Yes
Nude: Yes
Books: Yes
Crew Pets: No
Pet Type: N/A
Guest Pets: No
Camcorder: No
Number Dine In: 10
Water Maker: 40GPH
Water Capacity: 185G
Ice Maker: Yes
Number Of Dvds: 100+
Number Of Cds: 1000+
Board Games: Yes
Sun Awning: No
Bimini: Yes
Special Diets: Yes
Kosher: No
Bbq: Yes
Gay Charters: Yes
Hairdryers: No
Number Of Port Hatches: A/C
Smoking: Aft scoop steps only
Crew Smokes: No
Children Ok: Yes
Minimum Child Age: Water safe
Generator: 13.5Kw
Inverter: 3000w
Voltages: 110v
Hammock: Yes
Windscoops: No

Price Details

Price from: €17,700

High season rate: $24,000

GENERAL NOTES:
MINIMUM NIGHTS: 4
For 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights.
BVI PORT FEE: Add $400 each end for BVI ports other than West End or Jost

HALF-BOARD OPTION - SUBTRACT $150 per person from weekly rate: Includes 7 breakfasts, 4 lunches and 3 dinners. Other meals ashore at client expense.
After deduct = 2@$17,700 3@$18,550 4@$19,400 5@$20,250 6@$21,100 7@$21,950 8@$22,800

LOCAL FARE MEAL PLAN OPTION - SUBTRACT $75 per person from weekly rate: Includes 7 breakfasts, 5 lunches and 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
After deduct = 2@$17,850 3@$18,775 4@$19,700 5@$20,625 6@$21,550 7@$22,475 8@$23,400

CHRISTMAS: 7 night minimum, 2-8 guests $27,000 - full-board only. Must end by 12/28.

NEW YEARS 7 night minimum, 2-8 guests, $32,000 - full-board only. Must begin 12/29 or later.

**Please inquire for use off all 4 queen cabins on charters less than 7&8 pax**

***SPECIAL OFFERS ***

$1K OFF - Black Friday/Cyber Monday
Booking must take place and be completed by February 29, 2020 and the contract must be signed by by Dec 20, 2019.
EXCLUDES: Cannot be combined with any other specials
BOOK BY: 20-Dec-19
SAIL BY: 22-Feb-19
EXCLUDES: may not be combined with any other special

Specifications

Tube: Yes
Guests: 8
Pref Pickup: RH
Draft: 4
Cruising Speed: 8
Helipad: No
Maxspeed: 12
Other Pickup: BVI, limit 7
Built: 2016
Turnaround: 48 hrs
Cabins: 5
Queen: 4
Single: 2
Showers: 5
Heads: 5
Electric Heads: 4
Jacuzzi: No

Features

BBQ: Yes
AC: Full
Generator: 13.5Kw
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: 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: AB Oceanus 13 VST tender
Kayaks 1 Pax: No
Kayaks 2 Pax: No
Dinghy Hp: 60hp
Floating Mats: Yes
Dinghy Pax: 7
Swim Platform: scoop steps
Water Skis Adult: No
Boarding Ladder: off scoop steps, s/s
Water Skis Kids: No
Sailing Dinghy: No
Jet Skis: No
Beach Games: No
Wave Runners: No
Fishing Gear: Yes
Kneeboard: No
Fishing Gear Type: Spinning & Trolling
Windsurfer: No
Rods: 8
Snorkel Gear: Yes
Underwater Camera: Yes
Scurfer: No
Underwater Video: 0
Wake Board: Yes

Crew

Crew Information

Captain: Jacob Beman

Captain Jacob:
Originally from Chicago, Jacob moved to the west coast in 2010 where he discovered his love for sailing. A single day trip in San Diego had him hooked and pretty soon he was chartering and eventually purchasing his first sailboat in 2014. In 2017 after spending several years sailing the coast of California and Mexico he quit his job as a hospitality manager and decided to pursue a full time career on the water.

Over the last two years Jacob has spent the summer season in the Med working charters for everyone from honeymoon couples to giant flotillas of nearly 200 yachts! During the winter season of 2018 he moved to Australia to sail charters in New South Wales for the summer down under. When it warmed up in the north he returned to sail California and Mexico once again along with the Abaco's islands in the Bahamas. Since making the Virgin Islands his home he has explored the hidden gems and tourist hot spots to provide the trip of a lifetime for any guest.

Always pursuing additional knowledge, Jacob has spent his time gaining experience on vessels ranging from 25 ft race boats to 85 ft luxury cruisers. Whether it's a mono hull or catamaran; big or small; as long as it's sailing the ocean blue it's the right boat.

Chef Christina:
A true New Yorker born and raised in Staten Island from two parents who grew up in Brooklyn, Christina prides herself on her personality and respectful family values. She believes this is what has shaped her personality which has been the foundation for her life. As an Italian American, food has always been an important part of her life. She believes there is no better way to spread love than with a home cooked meal, some great wine, and really good company.

After graduating with a Masters Degree in Special Education, Christina worked as a preschool teacher in the greater New York area for over 5 years. It wasn’t until she took a trip to South Africa to teach English did she realize that her passion for travel, culture, and exploration exceeded her expectations. It was then that she realized she was settling for a comfortable life which she was good at, but ultimately it did not feed her soul.
Unexpected events, call it serendipitous or not, have brought her to the sea and she could not have been more grateful. She has worked two seasons as a chef in destinations such as Greece, Croatia, and Montenegro. She has worked on a variety of different sailboats which allowed her to really grow her passion for sailing.

As a chef Christina likes to keep her meals as healthy and tasty as possible. To her, flavor is most important and shouldn’t be compromised. Christina likes to cook with the best ingredients she can find, and believes freshness is key. Her cuisine is very exploratory in that she likes to use a variety of flavors, spices, and herbs rather than stick to one specifically. Christina believes people should have a cultural culinary experience when they are eating. She wants you to remember your sailing experience from that moment you see the breathtaking morning sunrise over the horizon to the smell of roasted chicken coming fresh out of the boat’s oven. She truly believes that sailing is an experience for your senses and she’s fully on board to give the best experience she possibly can.

Menu

BREAKFAST


Maple rum french toast served with fresh berries


English breakfast includes scrambled eggs and bacon served with a side of toast and fresh fruit


Yogurt oat bowls served with choice of almond or peanut butter, fresh fruit, banana, chia, flax, and hemp seeds and drizzled with local honey


Lemon ricotta pancakes served with side of smoked bacon


Chorizo breakfast tacos served with home fries


Avocado toast served with side of creme-bruleed grapefruit


Mediterranean frittata served with smoked mozzarella, spinach, onions and kalamata olives topped with fresh arugula


Smoked salmon tartine with fresh dill, red onion, and capers served with a yogurt parfait


Canadian bacon breakfast sandwiches served with side of fresh fruit


 


LUNCH


Fish tacos served with a cilantro lime cabbage slaw, avocado, and a mango salsa. Served with side of black beans & wild rice


Quinoa salad served with arugula, red onion, roasted walnuts, and cranberries, drizzled with a balsamic glazed and evoo (choice of grilled chicken or eggplant)


Korean beef quesadillas served with side of guacamole, and lime infused sour cream.


Fig and brie burger served on a whole grain bun with a side of rosemary sweet potato wedges


Warm spinach salad served with crispy pancetta, cherry tomatoes, and cucumbers drizzled with honey-lemon olive oil


Bow-tie pasta with cherry tomatoes, red onion, rustic black olives, fresh basil, and mozzarella tossed in a pesto sauce


Italian sausage and peppers served as a hero or plated accompanied with a side slaw salad


Moroccan chickpea salad served with a cilantro mint dressing accompanied with side of grilled naan bread


Seared Tuna Poke bowls served over coconut rice


Grilled Chicken pitas served with homemade tzatziki sauce and side of hummus


Tuna Nicoise salad drizzled with a balsamic reduction 


 


APPETIZER/SMALL BITES


Prosciutto, fig, fresh basil and burrata drizzled with honey served on crostini


Buffalo chicken dip served with chips, celery, carrots, cauliflower and broccoli


Banh Mi bites with cucumber, cilantro, mayonnaise, carrot, pancetta, hoisin sauce and sprinkled with sesame seeds 


Mini crab cakes with garlic and chive sauce 


Maple and walnut crusted brie served with multigrain bread


Charcuterie board served with rustic Italian bread


Fresh made guacamole and served with corn tortillas


 


DINNER


Homemade Italian sauce with choice of gnocchi or spaghetti served with a side of Italian garlic bread and caprese salad


Grilled Vegetables served over balsamic farro served with a side salad and garlic pesto baguette 


Roasted beer chicken served over saffron rice with a side salad


Caribbean swordfish served over southwestern quinoa and side of grilled Mexican street corn


Grilled herbed Filet served over horseradish mashed potatoes and a side of roasted cauliflower


Roasted pork tenderloin served over a bed of string beans and squash


Citrus glazed salmon with roasted fennel served over wild rice and a side of parmesan roasted asparagus


Grilled Shrimp served over creamy polenta served with side of honey-butter biscuits


Grilled Chicken on the BBQ served with side of rustic baked potatoes


  


DESSERTS/SWEET TREATS


Individual key lime pies served with fresh lime whipped cream


Homemade warm chocolate chip cookies


Fresh strawberry frozen yogurt pie


Spiced apple crumble


Homemade cookie crumble served over ice cream (flavors vary)


Grilled pineapple served with a coconut whipped cream


Chocolate pudding pie


Strawberry s’mores bites served with chocolate fudge drizzle

Similar Listings

WHITE CORAL

Guests: 10

Length: 47ft

Price: € 11,000

Year: 2020

Save

CROATIA LAGOON 500

Guests: 8

Length: 48ft

Price: € 23,000

Year: 2019

Save

BLUE 1

Guests: 8

Length: 47ft

Price: € 11,900

Year: 2007

Save

IDEA!

Guests: 10

Length: 49ft

Price: € 10,900

Year: 2009

Save

RUMBA

Guests: 10

Length: 52ft

Price: € 20,000

Year: 2014

Save

PI 2

Guests: 10

Length: 50ft

Price: € 14,000

Year: 2019

Save