INDULGENCE

Guests 8
Cabins 4
Model Cat
Year Built 2023

Rate Period	Terms	Term Information	2 Guests	3 Guests	4 Guests	5 Guests	6 Guests	7 Guests	8 Guests
Summer 2024	Inclusive	Crew of 3, All Meals, Ship's Bar, Fuel, and BVI Taxes are included.	$57,000	$57,500	$58,000	$58,500	$59,000	$59,500	$60,000
Winter 2024 to 2025	Inclusive	Crew of 3, All Meals, Ship's Bar, Fuel, and BVI Taxes are included.	$57,000	$57,500	$58,000	$58,500	$59,000	$59,500	$60,000
Summer 2025	Inclusive	Crew of 3, All Meals, Ship's Bar, Fuel, and BVI Taxes are included.	$57,000	$57,500	$58,000	$58,500	$59,000	$59,500	$60,000

Title	Name	Nation	Born	Licenses	Languages
Captain	Tim Clark	USA	0	USCG 100T	English. Chef Siboney is fluent in Spanish and learning French and Sign
Crew	Siboney Trevino	USA		STCW

Captain Tim Clark hails from the Midwest, where he grew up playing sports and enjoying his childhood sailing Lake Michigan. His dreams of traveling and enjoying a life at sea were realized when Tim joined the US Navy as a Rescue Swimmer. After being honorably discharged in 2001 and receiving multiple awards and high honors, Tim continued to travel and dive around the world, visiting Europe and the Middle East, and earning his NAUI Dive Master along the way. Tim’s love diving landed him in coastal Texas in 2007 where he became a commercial diver and made a good living working on support vessels and oil rigs in the Gulf of Mexico. It was on a Caribbean vacation that Tim realized his true calling as a boat captain. Tim’s combined love of people and hosting matches seamlessly with his passion for boats and the ocean. Since securing his USCG 100 Ton Master’s Captain License, Tim and Siboney have hosted friends, family and clients aboard a variety of luxury Yachts in the Caribbean and beyond. Tim’s experience and Midwestern hospitality affords him the ability to provide exceptional guest experiences and he is meticulous when it comes to the details. He and his wife share the same passion for life, people and the sea!

Chef/First Mate Siboney Trevino (pronounced Sea Bo Ney) was born in Chicago but learned to walk in Texas. Her love of cuisine and nutrition stems from her Mexican heritage as well as her own experience as a mother. Just as Siboney delighted in preparing healthy, colorful and delicious meals for her growing family, she now brings her love of hosting, entertaining and creating special memories to her charter guests, using the freshest organic ingredients. Siboney’s love of all things culinary is equally matched with her love of the outdoors, where she excels in just about any activity from hunting to fishing, paddle boarding, boating, horseback riding and snorkeling. Siboney’s first glimpse into the charter industry came from hosting friends, clients and family through companies like The Moorings with her hubby Tim. She loved the lifestyle so much that convinced Tim to sell everything and move to the Caribbean.

Third Mate
Michael “Mike D” D’Amico
Mike D has accumulated a wealth of experience over a span of 25 years in the hospitality industry, where he has established himself as a successful restaurant and bar owner. His dedication to his craft is evident through his possession of two master bartending licenses. By relocating to the Caribbean, Mike has found a platform to apply his honed skills within the yachting community. His exceptional ability to cater to both local and international guests showcases his unwavering commitment to hospitality, constantly striving to surpass expectations during charter experiences. From expertly pairing wines and spirits to ensuring all duties onboard are in order, Mike adds a level of service unparalleled with a charter yacht of this class. Within the crew, consisting of Captain Tim and Chef Siboney, Mike seamlessly complements their expertise, fostering a delightful, professional, and familial atmosphere.

Captain

Tim Clark

Chef/First Mate

Siboney Trevino

Third Mate

Michael DAmico

DAY BREAK

Eggs Benedict with Caribbean Crab Cakes & Hollandaise Sauce.

Bananas Foster’s French Toast with egg custard blend of rum & cinnamon, topped with a drizzle of organic maple syrup.

English Muffins topped with thinly sliced smoked salmon, cream cheese & capers.

La Canadienne Crepe

Fluffy Eggs, Mozzarella Cheese, Potatoes, Bacon topped with Maple Syrup & Rainbow Fruit

Greek Frittata (Eggs with Spinach, Feta Cheese & Tomatoes) Served with toasted Croissant, fresh fruit.

Maple Apple Baked Oatmeal served with Waldorf Salad.

Greek Yogurt topped with Fresh fruit, granola, walnuts & Agave Nectar

All served with seasonal fruit.

MIDDAY

Seared Ahi Tuna Salad with Sesame Ginger Dressing

Shrimp Ceviche served with Tortilla Chips

Crab Croquettes & Poached Pear Spinach Salad

Croissant Dill Chicken Salad

Served with Potato Chips & Cesar Salad

Caribbean Lobster Rolls & Chips, served with Dill Cucumber Salad.

Shrimp Pesto Feta Pizza w/ Greek Salad

Turkey Club Spinach Wrap with Beet, Feta Salad

Tomato Basil Bisque, Cheese Bread & Arugula Salad

HORS D’OEUVRES

Smoked Seafood Dip & Pita Chips, Celery & Carrots

Baked Goat Cheese & Herb Dip paired Pita Chips & Veggies

Baked Brie with Cranberries, Walnuts, Herbs & Honey served with Table Water Crackers

Fresh Guacamole with Tortilla Chips

Caprese Salad with fresh Mozzarella, Tomatoes and

Charcuterie Board & Baked Brie with a French Baguette & Seasonal Fresh Fruit & Mixed Nuts

Hummus, Veggies, Fruit, mixed nuts

MAIN

Seafood Gratin: Seabass, Shrimp, Crab with Julienned leeks & carrots topped with a Saffron Butter Wine Sauce with Salad & Balsamic Vinaigrette

Sous Vide Herbed Filet Mignon with White Truffle Mashed Potatoes paired with & Parmesan Asparagus

Creamy Chicken Skillet with Spinage and Herb Rice

Stuffed Mahi Wellington w/ Roasted Vegetables drizzled with Balsamic Glaze

Creamy Crème Fraiche Shrimp & Pasta with Roasted Tomatoes, Broccoli & Asparagus with Cesar Salad & Garlic Bread

Roasted Rack of Lamb drizzled with Demi Glaze, paired with Roasted Mediterranean Vegetables (Zucchini, Carrots, Onions, Tomatoes & Bell Peppers)

Caribbean Jerk Chicken with Coconut Rice & Garlic Asparagus

DESSERT

Rum Cake topped with Rum Glaze

Flourless Chocolate Cake

Key Lime Pie

Traditional Sweet & Tangy Cream cheese on graham cracker crust topped with Whipped Cream

Irish Crème Brulé’

Chocolate Chip Cannoli’s

Blueberry Greek Yogurt Cake

Pineapple Upside Down Cake

SHIP’S BAR

Tito’s Vodka

Cruzan Rum (3-4 flavors – dark & light)

Bourbon – Marker’s Mark

Gin – Bombay Sapphire

Tequila – Patron Silver

Sparkling Wine – 1928 Prosecco
Red & White Wines (Oyster Bay, Crawford, Josh, Mondavi, K. Jackson)

Cordials – Grand Marnier, Bailey’s, Amaretto, Kalua

Beers – St. John’s Brewers, Corona, Land Shark

Island Drinks – Rum Punch & Pain Killers

Charter Rates Per Week

Rate Period	Terms	2 Guests	3 Guests	4 Guests	5 Guests	6 Guests	7 Guests	8 Guests
Summer 2024	Inclusive	$57,000	$57,500	$58,000	$58,500	$59,000	$59,500	$60,000
Winter 2024 to 2025	Inclusive	$57,000	$57,500	$58,000	$58,500	$59,000	$59,500	$60,000
Summer 2025	Inclusive	$57,000	$57,500	$58,000	$58,500	$59,000	$59,500	$60,000

Additional Rate Information

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.

HALF-BOARD OPTION:
7 nights ($150 off per person) – Includes 7 breakfasts, 4 lunches & 3 dinners aboard – with all other meals to be taken ashore at client expense

LOCAL-FARE OPTION:
7 nights ($75 off per person) – Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.

Minimum 5 nights.

SLEEP ABOARD: Available for half of the daily rate. Includes boarding after 4pm, snacks, welcome cocktails & continental breakfast. Dinner ashore is additional. Select option upon booking. EXCLUDES: Christmas and New Year’s weeks.

CHRISTMAS/NEW YEARS: 7 night minimum
CHRISTMAS: 1-8 guests @$70,000.
NEW YEARS : 1-8 guests @ $72,000.