SEA DOG

Yacht Description

SEA DOG yacht is a 50.00 ft long sailboat catamaran and spends the summer in Caribbean Virgin Islands and winter season in Caribbean Virgin Islands. It was built by Leopard in 2019. The yacht layout features 3 cabins and accommodates 6 guests. The cabin arrangement is following: 3 queen cabins.

The sailboat features 2 x Yanmar 80hp Engines Northern Lights 9kW engines and a generator.

Accommodation

1 master cabin with queen berth, lounge area and en-suite bath, electric toilet and a stall shower. Individual A/C control for guest comfort. Cabin is equipped with TV.

2 x queen cabins each with en-suite bath with electric toilet and stall showers. Both have individual A/C controls for guest comfort. Cabin is equipped with TV.

Salon has lounge area, galley, nav station, formal dining area and door opening to front cockpit as well as aft deck. Salon can be opened with beautiful natural breeze and is also fully air conditioned for guests comfort.

Top fly-bridge lounge area with 360 degree view, table, sunbed, lounge area with table and sun awning.
6

Guests

3

Cabins

2

Crew

Leopard

Built by

€17,500 - $19,900

Weekly price low-high season

Amenities

Salon Stereo: Yes
Salon Tv: Yes
Nude: Inq
Books: No
Crew Pets: No
Guest Pets: No
Camcorder: No
Number Dine In: 6
Water Maker: Yes
Ice Maker: Yes
Number Of Dvds: No
Number Of Cds: Yes
Board Games: Yes
Sun Awning: Yes
Bimini: Yes
Special Diets: Yes
Kosher: Inq
Bbq: Yes
Gay Charters: Yes
Hairdryers: Yes
Number Of Port Hatches: Yes
Smoking: Yes, only on sugar scoops
Crew Smokes: No
Children Ok: Yes
Minimum Child Age: Water safe
Generator: Yes
Inverter: Yes
Voltages: 220V
Hammock: No
Windscoops: No

Price Details

Price from: €17,500

High season rate: $19,900

GENERAL NOTES:
MINIMUM NIGHTS: 4 nights
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.
USVI based yacht.

SLEEP ABOARD: 1/2 the daily rate. Dinner ashore at client expense. Includes boarding after 4pm, welcome cocktail and breakfast the next morning and early start.

HALF-BOARD OPTION: Includes 7 breakfasts, 4 lunches & 3 dinners, all other meals to be eaten ashore at client expense.
Discount: $150 per person

LOCAL FARE OPTION: Includes 7 breakfasts, 5 lunches & 6 dinners, all other meals to be eaten ashore at client expense.
Discount: $75 per person

CHRISTMAS: Flat Rate $24,000
Must end no later than Dec 28th

NEW YEARS: Flat Rate $25,500
Must begin no sooner than Dec 29th
Inquire for other dates.

Specifications

Tube: Yes
Guests: 6
Pref Pickup: Yacht Haven Grande
Draft: 5.3
Cruising Speed: n/a
Helipad: No
Maxspeed: n/a
Other Pickup: Red Hook
Built: 2019
Turnaround: 48hrs
Cabins: 3
Queen: 3
Showers: 3
Heads: 3
Jacuzzi: No

Features

BBQ: Yes
AC: Full
Generator: Yes
Internet: Onboard WIFI

Gallery

Layout

More Specifications

Resort Course:
License: -
Tanks: 0
Wet Suits: 0
Number Of Dives: N/A
Night Dives: 0
Dive Info: Yacht offer rendezvous diving
Communication:
Full Course:
Air Compressor: Not Onboard
Bcs: 0
Weight Sets: 0
Number Of Divers: 0
Dive Lights: 0
Dive Costs: Rendezvous Dive Rates: Blue Water Diving
Per person

1 Tank Dive - $100
2 tank Dive - $130
Night Dive - $105
Discover Scuba - $140
Scuba On Board: Yacht offers Rendezvous Diving only

Water Sports

Dinghy Size: 14' Center Console
Kayaks 1 Pax: No
Kayaks 2 Pax: 1
Dinghy Hp: 40hp
Floating Mats: Yes
Dinghy Pax: 10
Swim Platform: No
Water Skis Adult: No
Boarding Ladder: Yes - port transom
Water Skis Kids: No
Sailing Dinghy: 0
Jet Skis: No
Beach Games: Yes
Wave Runners: No
Fishing Gear: Yes
Kneeboard: No
Fishing Gear Type: Basic Lures and Tackle/Tolling
Windsurfer: No
Rods: 2
Snorkel Gear: Yes
Underwater Camera: No
Scurfer: No
Underwater Video: No
Wake Board: Yes

Crew

Crew Information

Captain

Chef/First Mate

Chef/First Mate

Captain: Keagan Steyn

MEET THE CREW - 2019/20 SEASON
Captain: Keagan Steyn
Chef/First Mate: Claire Nazarri

Keagan completed his Royal Yacht Academy (RYA) Coastal Yacht Master License with Commercial Endorsement in June 2017. His love for sailing began through exposure to boating and sailing with his family, particularly in the Virgin Islands. He has over two thousand logged miles and has captained charters in the USVI and BVI.

Keagan has led an adventurous lifestyle during his 25 years, beginning with his early years in South Africa and life on a game farm riding ATV’s, camping, hunting and skeet shooting. His family relocated to the USA where he continued his outdoor adventures water skiing, wake-boarding and boating at their lake house in Virginia as well as snow skiing, snowboarding and dirt bike riding. He has also bungee jumped the 3rd highest bungee in the world at 216m, has been shark cage diving and sky-diving. He too is scuba certified.

Keagan took a gap year after high school and back-packed through Fiji, Australia, Thailand, Cambodia, Panama and Cost Rica before attending Colorado University where he earned his degree in marketing and in addition, an entrepreneurial certificate.

Keagan is a ‘people person’, hence enjoys meeting new people and building close relationships with others. His peers describe him as an outgoing, enthusiastic person with a positive attitude and terrific communication skills.

Claire is a bright and vivacious young professional raised in a gold mining town located 600kms north east of Perth, Western Australia; with a passion for life and the great outdoors. Her weekends growing up were filled with plenty of adventures including camping, swimming, boating, sports and a multitude of other activities, with several of her cousins and family friends. More recently, she has spent a lot of time snowboarding and hiking the Canadian Rockies when not on a yacht.

Growing up with Italian grandparents food was not just something you needed to survive but something that would bring family and friends together. Claire can’t remember a time where she wasn’t in the kitchen cooking, laughing or looking for her next adventure. Combining her love for all of the above, there was no doubt about moving from the corporate world to a life on the water sailing the seas. With 2.5 years on the water, Claire is an internationally experienced chef; having worked in the Mediterranean and Caribbean; with no near future plans of taking the wind out of her sails.

With their knowledge of the Virgin Islands and Keagan's sailing skills they look forward to taking you places that these beautiful waters have to offer, whether you wish to relax, be active, meet others or experience the local bars and restaurants, they guarantee to tailor your experience and wow you all!


Chef/Frist Mate: Olivia Boyd
Staring end of May 2020.

Olivia is a natural people-person with a talent for making you feel as though you’ve known her forever – fun loving, vivacious and energetic – she will be sure to create a warm stay that will be enjoyable and carefree for each of her guests.

Warm weather and a passion for the sea brought her from Northern Virginia to The University of Tampa, Florida, where she thoroughly enjoyed being closer to the sea. She has always been an avid traveler and found a love for the Virgin Islands after visiting many times with her family during her childhood.

Olivia's cooking experience has come from helping and working in her home kitchen with family and friends. Her family are wonderfully sociable and so she has grown up in a home with great hosts as her role models. She has had experience working on charter in the USVI/BVI this past summer.
.
Along with her enthusiasm for travel, cooking, and hospitality, she has also found joy in photography. After studying not only digital, but film photography, Olivia will be sure to capture each Kodak moment as they come.

Without a doubt, Olivia and Keagan will strive to create the most memorable vacation you, your friends, and your family could ever experience





Menu

 


 


Breakfast


Cinnamon Nutella stuffed French toast served with a mascarpone cream cheese, fresh peach, local honey and crushed walnuts


Lightly toasted Turkish bread with smashed lemon pepper avocado, soft eggs, topped with feta and a seasoned cherry tomato


Breakfast tortilla wraps filled with fresh salmon, capers, fluffy eggs, cream fraiche, fresh arugula served with a side of rosemary salted cubed potatoes


Vanilla and Honey Chia seed pudding topped with local seasonal fruits and nuts


Bacon, eggs, garlic butter portobello mushrooms, grass fed beef sausages, rosemary parmesan tomatoes and wilted spinach farmer’s plate


 


Lunch


Fresh Brioche bun filed with slow cooked BBQ pulled pork, purple slaw, and a side of grilled paprika corn


Ahi Tuna stacks with sesame-soy marinade, seaweed, chilli mango salsa, cilantro, fresh ginger garnish and sriracha aioli


Moroccan style chicken served with cous cous salad, finished with a honey Dijon dressing


Oven baked breaded chicken topped with tomato salsa and freshly pulled mozzarella
served with an apple, walnut, feta, arugula salad with a light vinaigrette


Battered white fish tacos served on warm tortillas topped with creamed lemon pepper avocado, purple onion, green cabbage, cilantro, spicy mayo and pico de gallo


 


Dinner


Ricotta sun-dried tomato stuffed chicken wrapped in prosciutto served on a bed of fluffy rice and steamed sticky vegetables


Oven baked lime salmon folded through red chilli, dill, portobello mushroom risotto, garnished with parmesan cheese


Grandmas fettuccini carbonara mixed with sun-dried tomatoes, shiitake mushrooms and crispy bacon served with a light salad and fresh garlic bread


Peppered sirloin served on a bed of mashed potato, blanched asparagus finished with a red wine jus


Grilled vegetable stack topped with garlic butter, rosemary, thyme, chilli, beer prawns


 


Appetizers


Traditional Italian bruschetta on ciabatta


Roasted Butternut and sun-dried tomato arancini balls


Mixed Italian charcuterie board with salami, prosciutto, pâté and a spread of crackers, bread, dried fruits, nuts, jams, honey, green apple, pear and grapes


French onion, spinach dip in a bread bowl


Portobello mushrooms stuffed with cashews, feta, sun-dried tomato and balsamic topped with garlic parmesan


 


Dessert


Balsamic strawberries served with vanilla ice-cream

Sticky date pudding served with double whipped cream and crumbled walnuts

Chocolate chip brownies served with ice-cream and strawberries drizzled in chocolate sauce

No bake lemon swirl cheesecake

 Tiramisu


 


Standard Ships Bar


Soft drinks, sodas, water, beers and well drinks, cocktails are available  for your enjoyment.


 


Spirits


Vodka brands: Tito’s, Stoli, Smirnoff


Whiskey brands: Johnny Walker, Dewars, Jack Daniels


Tequila brands: Souza, Milagro


Rum brand: Cruzan


Gin brands: Gordans, Tanqueray  


Assortment of liqueurs.


 


Red and White Wines


Pino Grigio, Sauvignon Blanc, Chardonnay, Cabernet Sauvignon, Red Blend, Pinot Noir, Proseco


 


Beer


Bud, Coors, Corona, Miller, Caribe, Presidente


 


Please let your broker know your preferred brand.


If you require premium wines or spirits of your choice, please notify your broker and we will be happy to source it for you and have them onboard when you arrive.


These would be at an additional cost to you.

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