Main saloon Galley Spacious cockpit dining area Party on the PELICAN bow! En-Suite Forward Guest Queen En-Suite Forward Guest Queen Aft Port Guest Queen Suite Aft Starboard Guest Queen suite Surfacing after a dive The PELICAN pelican A 20th Anniversary vow renewal aboard PELICAN Snorkeling is great! A sunset swim Anchored on White Bay, Jost Van Dyke Cruising crustaceans Floatin' on the floatie PELICAN in the background, as guests romp in the surf Loafing after a hard day vacationing.

PELICAN

Yacht Description

PELICAN yacht is a 58.00 ft long sailboat catamaran and spends the summer in Caribbean Virgin Islands and winter season in Caribbean Virgin Islands. It was built by VOYAGE yacht in 2002. A refit was done in 2009. The yacht layout features 5 cabins and accommodates 10 guests. The cabin arrangement is following: 5 queen cabins.

The sailboat features She has two 75Hp propulsion engines and two generators for redundancy and reliability. There�s a large-capacity water-maker, and icemaker in the salon engines and a generator.

Accommodation

5 Luxury Queen Berths with dry heads

AC in each cabin with independent control

Playstaion 2 and TV in each cabin

Toiletries supplied for each cabin

Complimentary wireless internet access

10

Guests

5

Cabins

2

Crew

VOYAGE yacht

Built by

€18,500 - $23,000

Weekly price low-high season

Amenities

Salon Stereo: Yes
Salon Tv: Yes
Nude: No
Books: 20
Crew Pets: No
Guest Pets: No
Camcorder: No
Number Dine In: 10
Ice Maker: Yes
Number Of Dvds: 300
Board Games: Yes
Sun Awning: Yes
Bimini: Yes
Special Diets: Yes
Kosher: Inq
Bbq: Yes
Gay Charters: Yes
Hairdryers: Yes
Number Of Port Hatches: 29
Smoking: transoms
Crew Smokes: No
Children Ok: Yes
Minimum Child Age: 5 years, Water savvy pref'd
Generator: 2
Inverter: Yes
Voltages: 110
Hammock: No
Windscoops: No

Price Details

Price from: €18,500

High season rate: $23,000

Xmas week - up to ten guests: $25,300
New Years week - up to ten guests: $26,300

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

Tube: Yes
Guests: 10
Pref Pickup: Bimini Marina, STT
Draft: 5.6
Cruising Speed: 8 Knots
Helipad: No
Maxspeed: 14Knots
Built: 2002
Turnaround: 24 hrs, 48 preferred
Cabins: 5
Queen: 5
Showers: 5
Heads: 5
Electric Heads: 5
Jacuzzi: No

Features

BBQ: Yes
AC: Full
Generator: 2

Gallery

Layout

More Specifications

Resort Course:
License: Master
Tanks: 8
Wet Suits: 0
Number Of Dives: flexible
Night Dives: 0
Dive Info:
Communication:
Full Course:
Air Compressor: Not Onboard
Bcs: 8
Weight Sets: 8
Number Of Divers: 8
Dive Lights: 0
Dive Costs:
Scuba On Board: Onboard

Water Sports

Dinghy Size: 15 ft
Kayaks 1 Pax: No
Kayaks 2 Pax: 2
Dinghy Hp: 70
Floating Mats: Yes
Dinghy Pax: 12
Swim Platform: 2 transoms
Water Skis Adult: Yes
Boarding Ladder: Transoms
Water Skis Kids: Yes
Sailing Dinghy: No
Jet Skis: No
Beach Games: Yes
Wave Runners: No
Fishing Gear: Yes
Kneeboard: Yes
Fishing Gear Type: 2x Trolling Rods and 1 spinnin
Windsurfer: No
Rods: 3
Snorkel Gear: Yes
Underwater Camera: Yes
Scurfer: No
Underwater Video: No
Wake Board: Yes

Other Entertainment

24-hour internet access (wireless connections are slow in the BVI)
Pelican carries a variety of card and board games for your enjoyment, including Chess and Checkers, Backgammon, Monopoly, Jenga, Scrabble, Pictionary, Uno and more.

Crew

Crew Information

Captain: Shawn Hardesty

Shawn’s love for the ocean began when he was only a few months old on the coast of North Carolina. Shawn grew up in Carolina Beach, NC where he learned to read the wind and waves and developed a passion to share his love of the ocean with others.
Shawn graduated from the University of North Carolina at Wilmington in 2011 with a degree in Marine Biology. Shortly after college, Shawn moved to Nicaragua to pursue his love of the ocean and worked as a Captain and surf guide for NicaSurf tours.
Following a couple great years in Central America, Shawn moved back to the states to continue his life on the water. In doing so, Shawn has spent the past 5 years working aboard world class super yachts. In which time, he has obtained his USCG Captains License as well as his American Sailing Association Certification.

Autumn was born in Michigan where she grew up swimming in the freshwater of the Great Lakes. After high school she studied massage therapy and yoga in Costa Rica where she fell in love with the salty ocean and travelling to new places. In 2013, Autumn moved to Florida to become a yacht stewardess. A job that would take her to many exotic places, even all the way back to lake Michigan.

For the last five years, Autumn has worked on multiple world class yachts in which she collaborated closely with five-star chefs from around the world. Learning from her yacht chef coworkers, she has developed a passion for creating exciting and healthy dishes that create memories.

Shawn and Autumn met in September of 2013 in Fort Lauderdale, Florida, where they were both searching for their first superyacht jobs. A week later, they found separate jobs on different boats, starting three years of long distance dating. In December of 2016, they decided it was time for an adventure and decided to travel New Zealand for a year together in a campervan they renovated themselves.

Shawn and Autumn love to spend time on the water, whether it’s diving, snorkeling, surfing, paddling or sailing. They are excited to bring their captain and crew knowledge of charter yachts to give you a sailing vacation you won’t forget.

Menu

2019/2020 Season Menu


Chef Autumn Russell


Breakfast | Served with fresh and local fruits


Huevos Rancheros 


fried eggs with fresh tomotillo salsa and pico de gallo


Sweet Hash


sweet potato and chorizo hash topped with fried egg


Frangelico French Toast


served with blueberries and vanilla bean whipped cream


Buttermilk Biscuit Sandwich


avocado, crispy bacon, and cheddar jack cheese on a cheddar chive biscuit


Chipotle Eggs Benedict


poached eggs, Canadian bacon, and English muffins topped with chipotle hollandaise


Lunch


Mahi Tacos


coconut crusted mahi with red cabbage slaw and avocado lime sauce served with a mango black bean salad


Fajita Bowls


slow cooked skirt steak, peppers, and onions, served with Spanish rice and spiced black beans


Chicken Ceasar


grilled chicken over crisp romaine served with paprika croutons and fresh ceasar dressing


Seared Tuna Bowl


marinated tuna seared and served with garlic jasmine rice, edamame, and a pickled cucumber salad


Island Mahi


jerk seasoned mahi served with coconut rice and grilled peppers and onions


Appetizers


Peruvian Ceviche


mahi, scallops, and shrimp cooked in lime juice with cilantro and red onion


Savory Gallette 


leeks and red potatoes layered over seasoned goat cheese 


Baked Brie


puff pastry wrapped brie with balsamic blueberries and toasted pecans


Ricotta Gnocchi


wrapped in grilled eggplant and drizzled with sage butter


Tuna Tartar


fresh tuna with mango and avocado served with wonton crisps


Dinner


Garlic Scallops


seared and served over maple butternut squash puree and apple quinoa salad


Chimichurri Steak


marinated skirt steak seared with fresh chimichurri and served with roasted red potates and garlic roasted broccoli


Chicken Roulade


spinach and artichoke stuffed chicken with roasted cauliflower rice and cherry tomato and herb salad


Filet Mignon


filets in a peppercorn merlot reduction with rosemary potatoes and steamed green beans


Island Pork 


pineapple and jerk seasoned port tenderloin served with creamy mashed potatoes and crispy brussel sprouts


Desserts


Carribean Rum Cake


Lemon and Thyme Tart


Lemon Panna Cotta with Blueberry Compote


Chocolate Lave Cake with Vanilla Raspberry Reduction


Mini Pavlovas with Fresh Whipped Cream and Berry Medley 


 


 


 

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