SERENITY 4.8

4 queen berth guest cabins each with a private en-suite electric head, shower and sink/vanity. Starboard side heads have dry stall showers, port side heads have wet showers.
All cabins have individually controlled air-conditioning for each cabins comfort.
Top deck fly-bridge with lounging and seating with a 360 degree view.
Forward cockpit and lounge and dining area.
Aft cockpit with seating and dining accommodations.
Main deck has a bright and airy main salon (fully air-conditioned) as the galley direct access to the forward cockpit lounge area.

Crew takes midship bunk cabin. Inquire if requested for crew to switch cabins.

BERTH SIZES:
All queen berths are 5’w X 6’6″L
Bunks: Top bunk 32″W x 75″L; bottom bunk 36″W x 75″L

MATEA’S SAMPLE MENU
(Accompanied by first 4 photos)

BREAKFASTS 

– Served with coffee, tea and juice, and a hearty fruit platter –

Crepes – Filled with vanilla pudding and homemade berry coulis 

Coconut pancakes – Served with Nutella and roasted nuts 

French toast – Topped with syrup, whipped cream and berries 

Overnight oats – Made with coconut yogurt and chia seeds, topped with homemade granola and berries 

Eggs Benedict – Served on a fresh croissant, with homemade hollandaise sauce, bacon slices and spinach leaves 

Shakshuka – Topped with feta cheese, served with avocado slices and fresh bread 

Omelet – Filled with mushrooms, bell peppers and tomatoes, served with sausages 

Avocado toast – Topped with grilled mushrooms, poached egg and feta cheese 

LUNCHES 

– Served with juice, soda, beer or wine, and a hefty salad –

Truffle trofie – Pasta with mushrooms in a creamy truffle sauce 

Quesedillas – Served with homemade guacamole and Greek yogurt sauce 

Vegan curry – Thai yellow vegetable curry served with wild rice, cashews and lime 

Falafel salad bowls – Rich Mediterranean salad with homemade falafel, drizzled with homemade tzatziki sauce 

Vegetarian lasagna – Can’t believe it’s not meat lasagna 

Squid in red sauce – Served with mushroom and tomato baked polenta 

Shrimp bisque – Topped with cream and freshly chopped parsley, served with warm garlic bread 

SNACKS 

– Served with juice, soda, beer, wine or a cocktail –

Charcuterie board – With artisan bread 

Smoked salmon crostinis – With capers and anchovies 

Chocolate pastry twists – With homemade chocolate sauce 

Summer rolls – With homemade peanut sauce 

Bruschetta – With 3 different tomato based toppings 

Hummus bowl – With pita chips and vegetable sticks 

Baked Camembert bread bowl – With homemade strawberry sauce 

DINNERS 

– Served with juice, soda, beer or wine, and a hefty salad –

Stuffed bell peppers – Traditional Balkan dish, served with creamy mashed potatoes 

Salmon with roasted vegetables – Served with quinoa and drizzled with homemade garlic sauce 

Shrimp fettuccine – Pasta with shrimp in creamy tomato sauce 

Smoked salmon risotto – Served with grilled asparagus and butternut squash puree 

Flank steak and rosemary potato wedges – Served with creamy garlic mushroom sauce 

Black squid risotto – Topped with homemade Parmigiano crisps and ink tuiles 

Seared scallops over pea puree – Topped with crispy bacon pieces and roasted carrots 

DESSERTS 

Fritule – Traditional Mediterranean small doughnuts 

Homemade chocolate nut bark – Served with vanilla ice cream and peanut sauce 

Baked pears – With walnuts, pecans and maple drizzle 

Homemade nice cream – Healthy banana based ice cream served with chocolate chip cookie crumbs 

Deconstructed apple crumble – Served with vanilla ice cream and maple drizzle 

Brownies – Served with whipped cream and chocolate shavings 

Summer cherry cake – Topped with powdered sugar and glaced cherries 

Peach and pecan pastries – Served with vanilla ice cream and maple drizzle 

COCKTAILS 

Tom Collins 

Mojito 

Cuba Libre 

Margarita 

Cosmopolitan 

Aperol Spritz 

Ida´s Sample
(Accompanied by last 6 photos)

D A Y 1
Spiced fried eggs
Carribean mussel curry
Filled bell peppers with mushed potatoes

D A Y 2
Eggs Benedict
Chicken or seafood risotto
Bruscheetas and Lasagna

D A Y 3
Shakshouka
Mushroom polenta with spinach sauce
Rattatouille with crab cakes

D A Y 4
Breakfst pizza
Pesto gnocchi, roasted garlic tomatoes
Lemon salmon with rosemary potatoes

D A Y 5
Croissant sandwiches
Fried mozzarella caprese
Taco night

D A Y 6
Avocado toast
Pasta salad with seafood
Tenderloins, blue cheese potatoe cakes

D A Y 7
French toast
Home made butter sauce Ravioli
Local fishand vegetables

CREW GRATUITY: The prices do not include a tip for your crew. It’s customary to tip your crew at the end of the charter, the standard for good service is 15%-20% of the charter fee.

MINIMUM NIGHTS: 4
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.

SLEEP ABOARD: Sleep aboard the night before charter dates – half the daily rate
Includes boarding after 4pm, welcome cocktail and canapes plus a light breakfast the next morning. Dinner is to be taken ashore at client expense.

HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense. $150 off per person
LOCAL FARE MEAL PLAN: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense. $75 off per person

CHRISTMAS/NEW YEARS:
7 night minimum.
CHRISTMAS: 1-8 guests @ $31,200 – charter must end by 12/26
NEW YEARS: 1-8 guests @ $33,800 – charter may not start prior to 12/27

Summer Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (BVI)

Winter Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (BVI)

Location Details: BVI Based with pick up available in the USVI