Catamaran Ghost

Price Details

Minimum charter length: 4 night minimum. FOR LESS THAN 7 NIGHT CHARTERS: For 6 nights, divide by 7N X 6N. For less than 6 nights, divide by 6N X number of nights. 7 nights over Christmas flat rate $27500 for 2-8 guests. 7 nights over New Year’s $32500 for 2-8 guests. New Year’s charters must start December 27th or later. Please do not book both Christmas and New Year’s rate in same week unless 10 days or more. No half board Christmas or New Year’s week. Must be full board. Embarkation 12 pm / Disembarkation 12 am Half-board Rates: Includes 7 breakfast, 4 lunches, and 3 dinners (Or, 3 lunches and 4 dinners). Other meals ashore at client expense. Subtract $150 per person from weekly rate. Not available over Christmas/NYE. The rates include: Private Yacht & Service of the crew (captain, hostess/cook) Insurance for the yacht and the passengers (civil liability) Accommodation in 4 private air-conditioned double cabins with en suite bathroom Bedding, towels and beach towels Full board includes all meals served aboard (breakfast, lunch and dinner daily), full bar, and wine served nightly. Consumables for the yacht (diesel, fuel and water), cruising taxes, mooring fees Water sports on board: snorkeling gear, stand-up paddle board, kayak (2 seats), floats, tow able inflatable, sub wing shark, fishing gear and tackles. Clearance, customs, moorings. The rates do not include: Cancellation Insurance and private insurance Extra drinks, fine wines, champagne & spirits, special meals orders Docking fees, and harbour fees. Transfer airport – base – airport Personal expenses Tip. It is customary to tip your crew at the end of your charter. The amount you leave is totally at your discretion and should be based on the level of service provided. The suggested gratuity is 15-20% of the total charter fee. And more generally all that is not specified as included One ways / Relocation in Caribbean: please consult us. Notes: $1300 fee for pick-up or drop-off in Nassau. 24 Hour turnarounds for Nassau to Nassau and Marsh Harbor to Marsh Harbor. 72 Hour turnaround needed from Staniel Cay to Nassau. 7 day relocation needed between Nassau and Marsh Harbor pick-ups. Please do not take a booking that will block a full week of a Christmas and NYE booking. Please make sure to mention gratuity at the time of booking.

To find the best dates for your charter, call us in our South Florida office at (954) 980-9281, toll free at (888) 670-6884 or fill out our Quick Request Form.

Calendar

Highlighted dates are booked, on hold, or unavailable. We may be able to challenge the dates on hold. Please contact us for details. All other dates not highlighted are available. You can use the arrow icons to navigate through the months.

 

Dates Color Key

If no color is noted on calendar or in the detailed list below, the dates are available for your charter. Dates can change quickly, so please contact us as soon as possible to begin booking your charter. Highlighted colors mean:

• Booked (Booked by another client group already)
• Hold (Held by another client group, not yet booked, and can be challenged)
• Unavailable (Blocked out by the Owner and unavailable to challenge)

View details on this yacht's availability.

Locations

• Location Details: Virgin Islands based November '19 - July 15th, 2020 Bahamas based and available for charter September 1st, 2020 to October 15th, 2020
• Summer Base Port: Nassau
• Summer Operating Area: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards
• Winter Base Port: St. Thomas
• Winter Operating Area: Caribbean Virgin Islands
• Preferred Pickups: St. Thomas, USVI
• Other Pickups: Tortola, BVI
• Turnaround: 24 hours, see specifics

Captain Stephen Powell

Captain Stephen Powell grew up sailing in Newport Beach, California. "My brother and I would spend the entire summer sailing in Newport Harbor, like a modern version of Tom Sawyer and Huckleberry Finn. My entire family were lifeguards, sailors, scuba divers, pilots and general Bon Vivants", he said. After graduating from the University of Southern California, Stephen traveled down to South Africa, to race and deliver sailboats, where he earned his Yachtmaster Ocean certification. Capt. Stephen has sailed in all of the great oceans of the world and has logged in excess of
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Sample Menu

Culinary and Libations

Breakfast

Fresh juices, coffee and tea will be served every morning accompanied by granola, cereals and a local fruit platter with fresh baked breads and muffins. 

Pineapple Pancakes - Enjoy the blend of tropical flavors with these fluffy pineapple pancakes and homemade coconut syrup. Vegetable Frittata - Eggs mixed with a variety of colorful vegetables and cheese. Baked to perfection and topped with fresh herbs. Create Your Own Omelet - A French Omelet made with your choice of vegetables, cheeses, spinach and sautéed onions. Eggs Benedict With Jumbo Lump Crab - Toasted English muffin layered with a slice of Canadian bacon, poached egg and jumbo lump crab meat. Topped with a rich and creamy hollandaise sauce and vibrant fresh herbs. Perfectly Golden French Toast - Fluffy Brioche bread dipped in a vanilla and cinnamon mixture. Topped with powdered sugar, fresh berries and homemade syrup. Cast Iron Shakshuka - Poached Eggs in a spicy tomato sauce with fresh herbs and avocado. Classic American Breakfast - Eggs cooked to order with a side of bacon or sausage and classic crispy breakfast potatoes. Accompanied with a fruit and yogurt parfait. 

 

Lunch

Crab Cakes - Maryland style crab cakes with jumbo lump crab meat served over a bed of vegetables with a delicious horseradish sriracha remoulade. Spicy Shrimp Sushi Tower - Four layers starting with sushi rice. Then cucumbers and avocado, fresh mango salsa and spicy shrimp. Topped with black sesame seeds. Seafood Bouillabaisse - Lobster, mussels, clams and scallops in a flavorful broth thickened with healthy vegetables and served with toasted French bread. Seared Scallops - Scallops seared to perfection in an orange rum sauce overtop a sweet potato purée.  Summer Peach Spinach Salad - Grilled peaches over a bed of spinach. Packed with creamy goat cheese, avocado and crunchy toasted almonds and then drizzled with a homemade balsamic vinaigrette. Shrimp Tacos - Spicy grilled jerk shrimp tacos with pineapple salsa. Topped with a creamy pina colada sauce. Baked Lemon Pepper Chicken - Baked chicken in a peppery creamy lemon sauce served over almond rice with fresh vegetables. 

 

Appetizers

Served with refreshing Cocktails, Wine or Champagne. 

Charcuterie Board Sushi Assortment Mahi Mahi Ceviche Creamy Cucumber Gazpacho Melon, Prosciutto and Mozzarella Skewers topped with a Balsamic glaze Bacon Wrapped Grilled Peaches Teriyaki Salmon Bites Grilled Caprese toast with burrata cheese and grilled avocados Tuna Sashimi and avocado wonton cups Homemade Pumpkin and Ricotta Ravioli

 

Dinner 

Steak Oscar - Filet Mignon topped with Crab meat and a homemade Bearnaise sauce. Served with garlic mashed potatoes and grilled asparagus Parmesan Pesto Tilapia - Tilapia broiled to a cheesy golden perfection and topped with pesto and fresh chopped tomatoes. Served with a truffle risotto and vegetables. Lamb Kleftiko - Tender Lamb Shanks baked to perfection served over a potato puree with green beans and a red wine jelly sauce. Baked Wild Striped Sea Bass - Sea Bass with Braised Daikon Radish and Piquillo Peppers in a Butter Sauce Honey Garlic Salmon - Seared Salmon in a honey garlic sauce served with potato wedges and roasted red peppers Cabernet Braised Short Ribs - Short Ribs baked in a cabernet wine sauce. Served with mashed potatoes and roasted vegetables. Apricot Dijon Glazed White Fish - Local fresh caught fish baked in an apricot Dijon glaze with ginger and lime. Served over couscous rice and fresh greens.

 

Desserts 

Poires Belle Helene - Classic French dessert of poached pears dipped in chocolate sauce with a side of vanilla bean ice cream and toasted almonds. Chocolate Hazelnut Mousse - Light and fluffy hazelnut mousse topped with a homemade whipped cream and dusted with cocoa powder. Lemon Semifreddo - Refreshing lemon semifreddo served on top of a Italian sponge cake with whipped cream and lemon zest. Panna Cotta - Delicious Coconut Panna Cotta with Blackberry, Thyme and Sloe Gin Compote. Almond Joy Pie - Enjoy pure coconut heaven with this almond joy pie. Coconut filling inside an Oreo crust with whipped cream and chocolate sauce drizzle and flakes of coconut topping. Tiramisu - Authentic Italian Tiramisu. Elegant, rich layering of bold espresso and coco, creamy mascarpone cheese and ladyfinger cookies. Mango Mousse Cake - This tropical whipped mango mouse is layered with coconut sorbet and then topped with fresh diced mangoes and coconut flakes.

 

Ships Bar (or equivalents subject to island availability.)

Soft drinks, sodas, water, beers & well drinks are available all day for your enjoyment.

Ghost’s galley is equipped with an Aarke carbonation system providing dozens of soda, sparkling beverage and craft mixer options while dramatically reducing plastic onboard. Spirits include: Tito’s Vodka, Bombay Sapphire Gin, Jack Daniels, Jose Quervo and Patron Tequilas, A variety of local Rums and an assortment of liqueurs. Wines pairings (Chefs discretion) with each dinner. Custom wine orders available through the preference sheet process. Beer is stocked per your request (subject to availability in the Islands.) Options include: Bud & Bud Lite, Coors Lite, Corona, Michelob Ultra, Miller Lite, Caribe and Presidente / Presidente lite

If your preferred premium wines and/or spirits are not included in the above please let us know and we will do our best to have them on board (subject to island availability) at additional cost.

At Carefree Yacht Charters®, we specialize in arranging extraordinary crewed yacht charters in the BVI as well as other Caribbean destinations. For full details, call us in our South Florida office at (954) 980-9281, toll free at (888) 670-6884 or fill out our Quick Request Form.