REFLECTIONS

Yacht Description

REFLECTIONS yacht is a 105.00 ft long motor yacht monohull and spends the summer in Pacific NW and winter season in Pacific NW. It was built by Broward in 1982. A refit was done in 2012-2018. The yacht layout features 3 cabins and accommodates 6 guests. The cabin arrangement is following: 1 king cabin, 2 twin cabins.

The motor yacht features Twin Scania D1 12 44M; 750hp; 2002 New 2018 Northern Lights generator. engines and a generator.

Accommodation

Ideal for 6 guests in 3 guest staterooms.



Families of 7 or 8 guests have been accommodated by special agreement - please inquire.



Master stateroom with King size bed and ensuite bathroom with shower and toilet.



2 Guest staterooms, each with 2 twin beds and ensuite bathroom with shower and toilet.



Fully air conditioned.



Aft Main Deck and Forward Upper Deck areas may be fully enclosed for comfort in any weather.



Crew have separate quarters forward.
6

Guests

3

Cabins

4

Crew

Broward

Built by

€42,000 - $49,000

Weekly price low-high season

Amenities

Salon Stereo: Yes
Salon Tv: Yes
Nude: Inq
Crew Pets: No
Guest Pets: No
Water Maker: Yes
Ice Maker: Yes
Number Of Dvds: Library
Bimini: Yes
Special Diets: Yes
Kosher: Inq
Bbq: Yes
Gay Charters: Inq
Hairdryers: Yes
Smoking: No smoking allowed.
Crew Smokes: No
Children Ok: Yes
Generator: Yes
Inverter: Yes

Price Details

Price from: €42,000

High season rate: $49,000

For up to 6 guests in 3 staterooms:
$49,000 inclusive per 7 nights
$42,000 inclusive per 6 nights

Families of 7 or 8 guests have been accommodated - please inquire.

=====================================

The Charter Fee includes:
Yacht, 4 professional crew, meals, snacks, non-alcoholic beverages, taxes, generator fuel, yacht fuel for cruising at 12 knots for up to 6 hours per day averaged over the charter.

The Charter Fee does not include:
Customary crew gratuity at the Charterer’s discretion (15-20% of Charter Fee advised); alcoholic beverages (charged at cost); dockage and transfers.

Advanced Provisioning Allowance (APA) of $4,000 for optional scenic flights, alcoholic beverages, and fishing licenses. Any funds not spent are fully refundable.

In Washington State, all fishing is from sport fishing boat charters at additional cost.

Specifications

Tube: No
Guests: 6
Draft: 6
Cruising Speed: 12
Helipad: No
Built: 1982
Cabins: 3
King: 1
Twin: 2
Electric Heads: 3
Jacuzzi: No

Features

BBQ: Yes
AC: Full
Generator: Yes

Gallery

Layout

More Specifications

Resort Course:
License: -
Tanks: 0
Wet Suits: 0
Number Of Dives:
Night Dives: 0
Dive Info:
Communication: Guests who would like internet and email may bring their own cellular data cards, or have their devices set to use cellular data.
Satellite phone.
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: 15' Novurania tender
Kayaks 1 Pax: No
Kayaks 2 Pax: 3
Dinghy Hp: 60
Floating Mats: No
Dinghy Pax: 6
Swim Platform: Yes
Water Skis Adult: No
Boarding Ladder:
Water Skis Kids: No
Sailing Dinghy: No
Jet Skis: No
Beach Games: No
Wave Runners: No
Fishing Gear: Yes
Kneeboard: No
Fishing Gear Type:
Windsurfer: No
Rods:
Snorkel Gear: No
Underwater Camera: No
Scurfer: No
Underwater Video: No
Wake Board: No

Other Entertainment

In Alaska, satellite television may not be available due to steep terrain.

Crew

Crew Information

Captain: Eric Olsen

A charter aboard Motor Yacht REFLECTIONS allows you the opportunity to experience and explore the Pacific NW with an elite, highly trained crew of 4, all versed in the standards of yacht etiquette. All crew are non-smokers.


Captain - ERIC OLSEN

Captain Eric Olsen is returning to REFLECTIONS for Summer 2019 after a very successful Summer 2018 charter season. He has a lifetime of experience along the coastlines of the Pacific NW. Eric is a passionate naturalist, birder, and photographer.

His approach? “Creating a memorable experience for my guests has always come naturally to me. Building relationships and loving what you do will consistently bring guests back for more. ”

For 5 summers, Eric was Captain of a 157’ Expedition Ship running 20 naturalist trips between Sitka and Juneau each summer. He hired and managed 12 crew for those adventures. He was Marine Operations Manager at Kenai Fjords Tours for 5 years where he supervised a seasonal crew of 75. Eric’s experience at sea began with 20 years of commercial fishing in Alaska. Eric holds a 200 ton Master license from the United States Coast Guard.


Chef - JEREMIAH BLANKENSHIP

A fourth generation Alaskan, Jeremiah Blankenship (who goes by "JB") grew up on the waters of Southeast Alaska. With his parents on their live-aboard boat, he began his life in Juneau and a lifelong love for all Alaskan seafood and wild game. His early working years began following the footsteps of several generations before him into commercial fishing and then as a shipyard welder. But Chef Jeremiah is innately driven by a passion for food and all things culinary. He developed skills in scratch cooking, catering, and perfecting his Alaskan seafood dishes. After two decades in kitchens on land, JB found an opportunity to start crewing as a chef on various yachts in the late 2000's. Jeremiah completed additional Culinary Training in Seattle and went on to cook in several premiere Seattle kitchens where he worked alongside notable chefs. In his down time, JB cooks for friends and a very extended family, he volunteers his chef’s expertise for community events and causes, and he especially enjoys spending time with family and close friends fishing all throughout his beloved waters of Alaska’s panhandle.


Stewardess - DIANNIE SEVILLANO

Dianne has over a decade of yachting experience on motor yachts to 165'. Her studies included the American Yacht Institute Professional Stewardess Course and Silver Service Yachting Training. She is returning to REFLECTIONS for Summer 2019 after being aboard for Summer 2018.


Mate - BRENDAN CLEARY

Brendan is from Rhode Island and developed a passion for the water at an early age. He grew up around recreational boating and water sports. Brendan studied Economics at University of Rhode Island but always felt the lure of the ocean. For several years he’s been working on crewed yachts as a steward and mate and he loves to operate the tender for guests. Brendan holds a U.S. Coast Guard 100 Ton Masters License and is a Certified PADI Open Water Diver. Brendan is returning to REFLECTIONS for Summer 2019 after being aboard for Summer 2018.

Menu

MEALS AND BEVERAGES ABOARD REFLECTIONS ARE FINELY CUSTOMIZED TO YOUR PREFERENCES.


THIS SAMPLE MENU MAXIMIZES PACIFIC NW

SEAFOOD, A PASSION OF CHEF “JB”:




DAY 1

Burrata and Roasted Tomato Salad or Roasted Chicken Breast Salad

Light Charcuterie featuring Alaskan Smoked King Salmon and Smoked Sablefish, Herbed Goat Cheese

Cedar Planked Alaskan King Salmon, Coconut Sugar Glaze, Forbidden Rice, Steamed Asparagus with Balsamic Reduction Drizzle

Macerated Berry Angel Food Cake with Creme Fraiche



DAY 2

Eggs to Order, Applewood Smoked Bacon, Fresh Fruit

Seasonal and Pickled Vegetable Crudité with Wild Alaskan Salmon Dip, Roasted Red Pepper Hummus and Tapenade

Fresh King Crab, Drawn Garlic Butter, King Crab Bisque, Pão de Queijo 

Vanilla Basil Ice Cream and Grilled Peach Cobbler



DAY 3

Dungeness Crab Cakes Eggs Benedict

Wild Rockfish Tacos with Baja Slaw

Marinated Wild Mushrooms and Northwest Cheese Platter

Pan Seared Halibut, Corn Chardonnay Butter, Crispy Potato Gnocchi

Keto Dark Chocolate Pot De Creme

 

DAY 4

Alaska King Crab Omelettes, Eggs to Order, Wild Oven Multigrain toast,

Fresh Fruit Platter

Halibut Caddy Ganty, Rosemary Roasted Baby Potatoes,

Seasonal Salad with Balsamic Vinaigrette

Grilled Mangos Shortbread Tartlets, Whipped Cream



DAY 5

Dungeness Crab and Fontina Omelette 

Fresh Fruit and Berries, Breakfast parfait of Berries, Yogurt and Granola

Sun Dried Tomato Alfredo with Artichoke Hearts and Fresh Basil

Dungeness Crab Cakes, Buffalo Garlic Aioli; Avocado, Grape Tomato, and Arugula 

DAY 6

Blueberry and Mascarpone Stuffed Pain Perdue, Rustic Roasted Smashed Red Potatoes 


Halibut Ceviche, Blue Corn Crisps


Smoked Salmon Caesar Pasta Salad, Baked Brie with Fig Aioli

Creamy Tuscan Spaghetti and Seared Alaskan Scallops

Herb Stuffed Garlic Bread

Apple Slump and Vanilla Ice Cream


DAY 7

Alaskan Blueberry Muffins, Wild Sockeye Salmon Chorizo Scramble 
with Pico De Gallo and Cotija Cheese


Cuban Spot Prawns with Tomato and Herbs, Charro Black Beans, 
Yellow Rice, Green Beans and Lime Marinated Vegetables


Rockfish Piccata with Lemon Caper Au Jus


Apple Slump or Crème Brûlée


DAY 8

Fresh Cinnamon Rolls, Dungeness Crab and Herb Frittata, Fruit and Berries Plate
 

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