Main Salon. Country Kitchen in the far end. Dining for 8 in Main Salon Aft Deck Dining for 10. This area can be fully enclosed. Country Kitchen, part of Main Salon Master Stateroom on Main Deck VIP Stateroom on Top Deck BEARS CABIN. Additional upper/lower single beds not shown. ORCAS CABIN. Additional drop down single bed not shown.

PACIFIC YELLOWFIN

Yacht Description

PACIFIC YELLOWFIN yacht is a 114.00 ft long motor yacht monohull and spends the summer in Pacific NW and winter season in Pacific NW. It was built by Billings Shipyard of Maine in 1943. A refit was done in 2003. The yacht layout features 4 cabins and accommodates 12 guests. The cabin arrangement is following: 3 queen cabins, 1 double cabin, 1 pullman cabin.

The motor yacht features 2 x Original Atlas Imperial direct reversing diesel engines, 325 hp each. 1 x Northern Lights 30kw gneset. 1 x Kubota 18 kw genset. engines and a generator.

Accommodation

Ideal for 8 guests in 4 staterooms.



Sleeps 8-12 guests in:

- 4 staterooms. 3 with ensuite bathroom, 1 with bathroom across the hall. All with DVDs on Flat Screen TV.

- 2 couches in main salon, with full powder room bathroom with shower.

- 2 in seating area on the aft deck.



MASTER STATEROOM - Main Deck:

Sleeps 3. QUEEN bed. Couch that becomes SINGLE bed (not shown in layout diagram or photos). Five opening portholes. Door to the outside deck. Private ensuite bathroom with shower. DVD.



VIP STATEROOM - Top Deck:

Sleeps 2. QUEEN bed. View windows. Private ensuite bathroom with bathtub/shower. DVD.



BEARS CABIN - Lower Deck:

Sleeps 4. QUEEN bed on one side. 2 SINGLE offset upper/lower beds on the other side. Private ensuite bathroom with shower. DVD.



ORCAS CABIN - Lower Deck:

Sleeps 3. DOUBLE bed on one side. Drop down Pullman SINGLE bed on the other side. Two opening portholes. Private bathroom is across the hall, with shower. DVD.



Main Salon dining seats 8.

Aft deck dining seats 10.
12

Guests

4

Cabins

5

Crew

Billings Shipyard of Maine

Built by

€98,200 - $110,800

Weekly price low-high season

Amenities

Salon Stereo: Yes
Salon Tv: Yes
Nude: Inq
Books: Library
Crew Pets: No
Guest Pets: No
Water Maker: Yes
Ice Maker: Yes
Number Of Cds: Library
Special Diets: Inq
Kosher: Inq
Bbq: Yes
Gay Charters: Inq
Hairdryers: Yes
Smoking: Outside only
Crew Smokes: Yes
Children Ok: Yes
Minimum Child Age: none
Generator: Yes
Inverter: Yes

Price Details

Price from: €98,200

High season rate: $110,800

INCLUSIVE rates in US Dollars

British Columbia Canada
DESOLATION SOUND, VANCOUVER, GULF ISLANDS

6 nights:
USD $89,400 - 8 guests
USD $91,900 - 9 guests
USD $94,400 - 10 guests
USD $97,100 - 11 guests
USD $99,700 - 12 guests

7 nights:
USD $98,200 - 8 guests
USD $101,100 - 9 guests
USD $104,300 - 10 guests
USD $107,600 - 11 guests
USD $110,800 - 12 guests

INCLUDED:
5 crew, fuel, meals, non-alcoholic beverages, Pacific Yellowfin beer, one bottle of house BC wine per guest per day, and use of equipment and water toys.

NOT INCLUDED:
5% GST tax, fishing licenses, docking fees, other alcoholic beverages and satellite phone usage.
Customary crew gratuity at the Charterer's discretion (15% advised).

Final balance due 3 months before charter.

GREAT BEAR RAINFOREST
5 nights:
USD $98,200 - 8 guests
USD $101,100 - 9 guests
USD $104,300 - 10 guests
USD $107,600 - 11 guests
USD $110,800 - 12 guests

Also includes seats on scheduled flights, Vancouver to Kitimat and Kitimat to Vancouver - and spirit bear viewing with specialist guide.

Specifications

Tube: Yes
Guests: 12
Pref Pickup: British Columbia, Canada
Draft: 12
Cruising Speed: 10
Helipad: No
Maxspeed: 10
Other Pickup: British Columbia, Canada
Built: 1943
Cabins: 4
Queen: 3
Double: 1
Pullman: 1
Showers: 4
Electric Heads: 5
Jacuzzi: No

Features

BBQ: Yes
AC: None
Generator: Yes

Gallery

Layout

More Specifications

Resort Course:
License: -
Tanks: 0
Wet Suits: 0
Number Of Dives:
Night Dives: 0
Dive Info:
Communication: Cell phone. Cell based internet. Wi-fi internet in some locations.
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: 2 of the 3 22'-27' tenders
Kayaks 1 Pax: 5
Kayaks 2 Pax: 2
Dinghy Hp: 300/150/115hp
Floating Mats: 0
Dinghy Pax:
Swim Platform:
Water Skis Adult: Yes
Boarding Ladder: Large ladder on side for easy
Water Skis Kids: Yes
Sailing Dinghy: No
Jet Skis: No
Beach Games: 0
Wave Runners: No
Fishing Gear: Yes
Kneeboard: Yes
Fishing Gear Type: All types of fishing
Windsurfer: 0
Rods:
Snorkel Gear: Yes
Underwater Camera: 0
Scurfer: 0
Underwater Video: 0
Wake Board: Yes

Crew

Crew Information

Captain: Colin Griffinson

Impeccable service and generosity are what best describes our crew, who endeavor to go above & beyond our guests’ wishes. Their knowledge of the coast, experience on the water and incredible personalities are great assets of the journey aboard Pacific Yellowfin. However, though always keen on sharing travel anecdotes or out of the ordinary happenings, they know when to vanish and let guests relax, enjoy themselves and make the most of these magnificent landscapes.


Colin Griffinson
CAPTAIN
Birthplace: Dublin, Ireland

As the Captain and co-owner of the Pacific Yellowfin with his wife, Colin delivers unique luxurious private yacht cruises along the BC coast. As a long-time sufferer of “wooden boat disease”, his love of the water started in childhood in Dublin’s busy DunLaoighre Harbour. From his early experience on fishing trawlers in the North and Irish seas to his first boat, a 72-foot seiner, his passion for boats has spanned more than five decades.

Colin has cruised the BC coast for more than twenty years and his love of the sea and interest in people make him incredibly knowledgeable of all fishing hot spots, beautiful hikes and secret waterfalls. Numerous guests have commented on Colin’s sense of humor and storytelling abilities, with “kids” of all ages enjoying his tales. His mastery over Pacific Yellowfin makes our guests feel utterly safe.

When he’s not working in his Vancouver-based painting and decorating company, Colin can often be found tinkering aboard the Pacific Yellowfin, having a Guinness or our own Pacific Yellowfin Ale.


Ben Barter
CHEF
Birthplace: Salt Spring Island, BC, Canada

Meet Ben, our charismatic Red Seal Chef, Sommelier and local Island boy. Growing up on Salt Spring Island on the coast of BC, Ben has always been surrounded by the ocean, farms and amazing wildlife. These three things have influenced all aspects of his life, from becoming a Chef to traveling the world. Having spent over 10 years in the restaurant and catering businesses, Ben has found his niche at the Pacific Yellowfin and is finally able to indulge of his, local, farm-to-table passions.
​

Additional Crew:

CHIEF DECKHAND / WILDERNESS GUIDE
STEWARDESS or STEWARD
ENGINEER

Menu


BREAKFAST
  • Cinnamon raisin french toast, caramelized bananas and bourbon maple syrup
  • Traditional breakfast, eggs, sausage, bacon, ham, sliced heirloom tomato toast
  • Poached eggs, crisp english muffin, ham and mornay sauce
  • Baked goods, cereals and homemade granola, fresh fruit and yoghurt
  • Pancakes, strawberries, raspberries, blueberries, whipped cream and maple syrup
  • Mushroom, onion, peppers and cheddar cheese omelet, home fries
  • All breakfasts are served with juice, coffee, tea and milk


LUNCH
  • Salmon sashimi, barbecue eel, spot prawns served on seasoned rice, cured daikon, sesame seeds, green onions, braised lotus root and water lily bulb, shredded nori
  • Confit of duck, mixed greens, sliced pear, cranberries, walnuts, apple and rosemary vinaigrette
  • Manilla clams, handmade linguine, white wine cream sauce, soft herbs, garlic baguette
  • Barbecue pulled pork sandwich, cabbage and carrot slaw, french fries
  • Saffron bouillabaisse, salmon, prawns, clams, mussels, german butter potato, tomatoes and green beans, warm focaccia bread
  • Veal scallopini, sauteed wild and cultivated mushrooms, marsala sauce, potato roesti
  • Seared salmon, warm fingerling potato salad, mixed greens shallot vinaigrette


DINNER
  • Warm goats cheese and potato terrine, assorted heirloom tomatoes, arugula, bacon vinaigrette
  • Seared scallops, chick pea puree, curried zucchini, thai vinaigrette
  • Salmon tartar, garlic crostini, soft quail eggs, fried capers, red onion creme fraiche
  • Sauteed prawns, mixed greens, mango, tomato chips, jalapeno and asian style vinaigrette
  • Albacore tuna, cucumber carpaccio, micro greens, sesame soy vinaigrette
  • Pan seared Halibut cheeks, pea tortellini, morel mushrooms, brown butter and chive sauce
  • Fried panko breaded local oysters, lemon beurre blanc, soft herbs and tomato concasse
  • Alaskan Black Cod, potato gnocchi, assorted seasonal vegetables glazed in truffle butter
  • Beef duo, Tenderloin and short ribs, bok choy, dashi braised zucchini, ginger and lime infused beef jus
  • Red wine and thyme marinated Cornish game hen, seared breast, roasted bacon wrapped leg, potato puree, glazed carrots and beans
  • Rare seared Ahi tuna, grilled asparagus, peppers and eggplant, braised fennel in a spiced tomato sauce
  • Fresh caught Dungeness crab, lemon and mascarpone risotto, drawn butter, seasonal vegetables
  • Vancouver Island Ling Cod, mussels and clams, leek and Yukon gold potato chowder
  • Venison loin, sauteed chantrelles, peaches and cream corn, fondant potato, red wine jus


DESSERTS
  • Tahitian Vanilla creme brulee
  • Chocolate lava cake, vanilla ice cream and brandied cherries
  • Parfait of berries dressed with cassis, layers of crushed meringue, whipped cream
  • Ice cream filled crepes, roasted donut peaches, plums, apricots, nectarines, honey sabayon
  • New York style cheesecake, amaretto poached peaches and slivered almonds

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