WHISPERS II

Yacht Description

WHISPERS II yacht is a 56.00 ft long sailboat catamaran and spends the summer in Caribbean Virgin Islands, Bahamas and winter season in Caribbean Virgin Islands, Caribbean Leewards. It was built by Lagoon in 2016. The yacht layout features 4 cabins and accommodates 8 guests. The cabin arrangement is following: 4 double cabins.

The sailboat features 2 diesel engines Yanmar 4JH80 CE 80 HP engines .

8

Guests

4

Cabins

2

Crew

Lagoon

Built by

€22,000 - $28,000

Weekly price low-high season

Amenities

Nude: Inq
Crew Pets: No
Special Diets: Inq
Kosher: Inq
Gay Charters: Inq
Crew Smokes: Inq

Price Details

Price from: €22,000

High season rate: $28,000

Note, Summer rates in the Bahamas are plus all running expenses
Other rates listed above are ALL INCLUSIVE in the BVI (Caribbean terms)


Christmas / New Years:
Up to 6 guests - US$28,600, or 8 guests - US$30,800

Weekly rates are all inclusive except special requests (fine wines, champagne, specific alcoholic drinks, excessive alcoholic consumption), air fares, transfer airport/yacht/airport, dockage fees if any, use of communications means available on board and crew gratuity. Fuel included for 4 hours on engine daily.

For the Caribbean all-inclusive charters a small APA of 5% is recommended to cover the BVI cruising permits and any other additional expenses.

Bahamas rates (Summer 2019) are plus Bahamian taxes (4% of the charter fee) and plus an APA of 20%

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

Guests: 8
Pref Pickup: St. Thomas
Draft: 4.11
Cruising Speed: 7
Helipad: No
Built: 2016
Turnaround: 48
Cabins: 4
Double: 4
Showers: 4
Electric Heads: 4
Jacuzzi: No

Features

BBQ: 0
AC: Full

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: 420
Kayaks 1 Pax: Yes
Kayaks 2 Pax: 0
Dinghy Hp: 50
Floating Mats: 0
Dinghy Pax:
Swim Platform:
Water Skis Adult: 0
Boarding Ladder:
Water Skis Kids: 0
Sailing Dinghy:
Jet Skis: 0
Beach Games: 0
Wave Runners: 0
Fishing Gear: 0
Kneeboard: 0
Fishing Gear Type:
Windsurfer: 0
Rods:
Snorkel Gear: 0
Underwater Camera: 0
Scurfer: 0
Underwater Video: 0
Wake Board: Yes

Crew

Crew Information

Captain: Kevin Tear

Val and Kev met in the Caribbean and embarked on a career journey around the globe managing 5-star dive resorts, restaurants and liveaboards in the Caribbean, South Pacific and Indonesia.
Kev is originally from the UK and has been in, on or around the water for much of his life. Corporate life and a successful career in the client experience realm interrupted the globetrotting for a time, but this cemented a passion for customer excellence.
He has a love for teaching and sharing knowledge, and not only holds an RYA offshore 200 tonne qualification but is also an RYA Yachtmaster Instructor, and his in-depth knowledge on many different types of sail and power vessels is an open invitation for anyone wishing to hone their sailing skills. Under the sea he is also a PADI dive instructor and passionate photographer.
Originally hailing from Montana, Val left the states at a young age in search of the ocean. She is a cordon bleu trained chef with a proven track record in hotel, yacht and restaurant management. She excels in cuisine creation, menu development and allergen management.
She is also an RYA Yachtmaster and PADI Dive Instructor with a true passion for the sea, both above and below the waves.
This combined experience of Kev and Val, coupled with hospitality and guest satisfaction being a core attribute; will ensure you have a fun, relaxing and memorable charter in the Caribbean sunshine.

Menu

SAMPLE MENU


Chef Valerie Tear


BREAKFAST


Walnut-crusted Cinnamon French Toast with Maple Syrup and Pork & Apple Sausage
Avocado on fresh Sourdough with Scrambled Eggs and Chives
Smoked Salmon and Dill Quiche
Shirred Mediterranean Eggs, baked with Spinach, Mushrooms and Feta
Ricotta Pancakes with fresh Blueberries, whipped Honey Butter and crispy Bacon
Classic Eggs Benedict, served with Asparagus Spears
Salmon, Capers and Red Onion on toasted Bagel with Cream Cheese


LUNCH


Tiger Prawns & Avocado with Lime Chili Dressing; served with Chickpea & Roasted Pepper Salad
NY Steak Sandwich with Horseradish, Rocket and Salsa; served with Crunchy Potato Salad
Blackened Mahi Mahi; served with Mango Salsa and Avocado Crema
Steak and Chicken Kebabs; served with Greek Salad and Tzatziki
Seared Tuna Niçoise Salad with Anchovy and Capers Dressing and fresh Bread
Classic Caesar Salad; served with Cajun Chicken Strips and Avocado
Gourmet Burgers with Blue Cheese; served with Sweet Potato Fries and fresh Watermelon
Steamed Mussels with Garlic & White Wine; served with fresh crusty Bread


SUNDOWNERS


Prawns & Fontina au Gratin
Tricolore Bruschetta
Spicy Tuna Cakes with Coriander Dipping Sauce
Feta Spinach Greek Tartlets
Retro Shrimp Cocktail in Shot Glasses
Crab Stuffed Mushrooms
Spicy Buffalo Wings with Cooling Dips
Buttery Garlic & Herb Crevettes


Served with refreshing ISLAND COCKTAILS, by Bartender Kev
Pain Killer; Dark & Stormy; Margarita; Mud Slide; Kamikaze; Cosmo; Mojito; Espresso Martini;
Rob Roy; Shark’s Tooth; Old Fashioned; Classic Martini; Bloody Mary – just to name a few


ENTRÉES


Pistachio Stuffed Salmon in Banana Leaf; served with Garlic Yogurt Carrots and Wilted Romaine Bacon Salad
Rosemary & Fennel Chicken Breast; served with Grilled Asparagus, creamy Polenta and Porcini Tomato Sauce
Sesame-crusted Tuna Steak; served with Wasabi mashed Potatoes and Garlic Mushrooms
Slow-cooked Beef Bourguignon; served with Coriander Potato Gratin, Fine Green Beans with Almonds
Lobster Thermador; served with Saffron Gnocchi, Broccoli and Parmigiano
Sage & Ricotta Stuffed Chicken Breast; served with Hasselback Baby Potatoes, and Tomato, Onion and Olive Tarragon Salad
Crispy Nut Pork Chops; served with Cinnamon Apples, Garlic Rough Mash and Pea Puree
Premium Sirloin Steak and Peppercorn Sauce; served with Pan-fried Mushrooms and Potato Wedges


DESSERT


Chocolate Ganache Truffles, with Mega-Mint Ice Cream
Passion Fruit Cream Delight
Shortbread Lemon Tart with fresh Berries
Rum Chocolate Mousse with Orange Zest
Buttery Skillet-fried Apples & Orange Sauce, with Rum & Raisin Vanilla Ice Cream
Espresso Panna Cotta with Hazelnut Brittle Shards
Duo of Chocolate Fondant and Lemon Posset Shots
Mini Fruit Tartlets with Grand Marnier Cream


** Options for meals are possible with substitutions without losing the theme of the dish **
(such as for Vegetarian or Vegan)

Similar Listings

ANTARES

Guests: 10

Length: 41ft

Price: € 3,900

Year: 2017

Save

DANIELA II

Guests: 8

Length: 45ft

Price: € 9,000

Year: 2016

Save

LU LU

Guests: 10

Length: 45ft

Price: € 3,330

Year: 2015

Save

Bright Moon

Guests: 10

Length: 45ft

Price: € 2,330

Year: 2018

Save

ODYSSEY

Guests: 8

Length: 45ft

Price: € 12,100

Year: 2019

Save

ARCTIC PRINCE

Guests: 10

Length: 45ft

Price: € 4,900

Year: 2017

Save