Rates Per Week
Crew Profiles
| Title | Name | Nation | Born | Licenses | Languages |
|---|---|---|---|---|---|
| Captain | Fransisco Suar | Argentine | 1992 | Yacht Master Offshore (RYA), Padi Dive Instructor | English, Spanish, Portuguese |
| Crew | Julieta Martinez Joga | Argentine | STCW, Food Safety and Hygiene Level 2 |
Francisco was born in a sailing family, having therefore his first sailing experience as a baby. This experience of course got engraved in his mind for the rest of his life. Since this family boat was sold when Francisco was around 12 years old, he didn’t sail again until he got back on a boat as a result of starting to dive in Brazil after highschool. Staying in Brazil until achieving his PADI Instructor diploma, he remembered that boats were his real passion, and decided to start his formation, completing his first sailing course in 2013. After this course, and some experience, he started teaching other people the art of sailing in the challenging Rio de La Plata, and taking boats across the river from Buenos Aires to Uruguay; starting in 2018 the project of building an ocean sailboat, in order to go out to high seas. After 3 years of hard work, he took this sailboat from Argentina to Morocco and back, in a voyage of more than 20,000Nm and two Atlantic crossings. Pursuing a career as professional captain during this voyage, he completed various courses and started working in the Industry.
As the sailboat construction started, Francisco met Julieta, and found true love and companionship. When the boat was ready to go out to sea in 2021, Julieta was confident to join and stayed the whole voyage aboard; learning about sailing, and taking her culinary knowledge and experience to boats. Looking to learn local food everywhere she travels.
Julieta has a passion for cooking and discovering foods, flavours and spices; using her preferred ingredient for food: Love. As currently studying Nutrition, she also likes to blend taste with health, and guests are always amazed how a proper nutrition makes them feel better in a very short time; how they can have tasty dishes, and also incorporate proper nourishment.
Julieta is passionate about exercise, yoga and acrobatics, she is always looking forward to joining guests for a healthy lifestyle!
Captain Fransisco Suar
Qualifications
Yacht Master Offshore (RYA)
Padi Dive Instructor
CPR/AED/ First Aid Instructor
Industrial/Product Designer
Restricted Radiotelephonist Operator
STCW 10
Chef Julieta Martinez Joga
Qualifications
Food Safety and Hygiene Level 2
PADI Open water
STCW 95
Crew fully vaccinated
Captain
Fransisco Suar
Chef
Julieta Martinez Joga
Specifications
Accommodations
Additional Rate Information
Additional Rate Information
Charter Rates Per Week
| Rate Period | Terms | 2 Guests | 3 Guests | 4 Guests | 5 Guests | 6 Guests | 7 Guests | 8 Guests |
|---|---|---|---|---|---|---|---|---|
| Winter 2024 to 2025 | Inclusive | $29,000 | $29,500 | $30,000 | $30,500 | $31,000 | $31,500 | $32,000 |
| Summer 2025 | Inclusive | $29,000 | $29,500 | $30,000 | $30,500 | $31,000 | $31,500 | $32,000 |
| Winter 2025 to 2026 | Inclusive | $29,000 | $29,500 | $30,000 | $30,500 | $31,000 | $31,500 | $32,000 |
Additional Rate Information
Location Details
Summer Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Winter Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Francisco was born in a sailing family, having therefore his first sailing experience as a baby. This experience of course got engraved in his mind for the rest of his life. Since this family boat was sold when Francisco was around 12 years old, he didn’t sail again until he got back on a boat as a result of starting to dive in Brazil after highschool. Staying in Brazil until achieving his PADI Instructor diploma, he remembered that boats were his real passion, and decided to start his formation, completing his first sailing course in 2013. After this course, and some experience, he started teaching other people the art of sailing in the challenging Rio de La Plata, and taking boats across the river from Buenos Aires to Uruguay; starting in 2018 the project of building an ocean sailboat, in order to go out to high seas. After 3 years of hard work, he took this sailboat from Argentina to Morocco and back, in a voyage of more than 20,000Nm and two Atlantic crossings. Pursuing a career as professional captain during this voyage, he completed various courses and started working in the Industry.
As the sailboat construction started, Francisco met Julieta, and found true love and companionship. When the boat was ready to go out to sea in 2021, Julieta was confident to join and stayed the whole voyage aboard; learning about sailing, and taking her culinary knowledge and experience to boats. Looking to learn local food everywhere she travels.
Julieta has a passion for cooking and discovering foods, flavours and spices; using her preferred ingredient for food: Love. As currently studying Nutrition, she also likes to blend taste with health, and guests are always amazed how a proper nutrition makes them feel better in a very short time; how they can have tasty dishes, and also incorporate proper nourishment.
Julieta is passionate about exercise, yoga and acrobatics, she is always looking forward to joining guests for a healthy lifestyle!
Captain Fransisco Suar
Qualifications
Yacht Master Offshore (RYA)
Padi Dive Instructor
CPR/AED/ First Aid Instructor
Industrial/Product Designer
Restricted Radiotelephonist Operator
STCW 10
Chef Julieta Martinez Joga
Qualifications
Food Safety and Hygiene Level 2
PADI Open water
STCW 95
Crew fully vaccinated
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Fransisco Suar | Argentine | 1992 | English, Spanish, Portuguese |
| Crew | Julieta Martinez Joga | Argentine |
Captain
Fransisco Suar
Chef
Julieta Martinez Joga
Amenities
Electronics
General
Leisure
Scuba Pro Go Fins
Navigator Mask & Semi Dry Snorkel
Tank Rails & Racks
Dive FlagsScuba Pro BCD Level
Scuba Pro MK2/R095 Regulators
Scuba Pro R095 Octos
Scuba Pro 2 gauge consoles
Soft Weights
Wrist Compasses
Tank Boots
Additional dives $50 per dive per person.
Online course required before charter commences.
DSD Course $200
Open water Referral $400
Other Specs
Floating Dock 10'x10'
Noodles
Sub- wing
Kanjam
Ladder Golf
TV/Movie Projector
Soundboks Bluetooth Speaker
5 Cabin Version:
4 Queen en suite Staterooms available for guests.
Crew takes midship bunk cabin
Chef Julieta’s Sample Menu
Breakfast
Seasonal fresh fruits and hams
Selection of cheese, jam and bacon
Eggs cooked as desired: scrambled, omelette or fried
Avocado toast
Pancakes with maple syrup
Homemade bread and pastries
Plain yogurt, fruit yogurt
Selection of cereals: homemade granola, corn flakes, crunchy muesli
Fresh fruit juices, vegetable milks and smoothies
Coffee & Tea selection
Lunch
Marinated Tuna in olive oil, parsley and lemon served with Italian potatoes and garlic, Dijon, wine reduction and fresh dill dressing
Caramelized Onion Pie with cambembert and parmessan cheese served with mediterranean salad of fresh fig, tomatoes, burrata, basil and prosciutto
Caribean Chicken Salad with sour cream, mango chutney, natural yogurt, hearts of palm, Romaine lettuce, celery and curry
Argentinean Empanadas, meat and capresse flavours with feta salad, mango, avocado and cararmelized walnuts
Meatballs in fresh tomato sauce served with taboulé salad, couscous, mint, raisins, cucumber and lemon peel
Shirmp Tacos with variety of fillings and fresh mexican salad with corn, beans, cilantro and mango
Tataki Tuna served with passion fruit dressing, avocado and cilantro
Snacks
Greek olive tapanade with feeta cheese, fresh parsley & oregano, garlic, honey, lemon and olive oil
Muhammara made with grilled red peppers
Tzattziki with fresh mint, fried coriander and plain yogurt
Variety of hummus (cheakpea, beetrooot, carrot) served with crudités
Cream cheese with sweet chilli sauce
Homemade lime cheese scones
Starters
Pumpkin coconut soup
Bruscheta with salsa criolla
Pastry brie caramelized onion
Spring roll with peanut sauce
Capresse salad
Mains
Chicken Curry served with spiced basmati rice and raita sauce
Mahi & black sesame seeds with herb pesto and turmeric rice
Pork cooked in butter, rosemary and wine reduction and caramelized pepper and onions topping served with smashed potatoes and parsley
Tuna Lime Tartare with grilled potatoes and quinoa mint, parsley salad
Guiso de Lentejas, lentils in fresh tomato sauce with vegetables, fresh oregano, parsley, pork and chorizo
Local Wahoo, roasted edamame and pumpkin salad, served with arugula, hummus, chopped avocado, grenada and sesame seeds
Barbacue Argentinean style with grilled vegetables and potatoes, Romain salad with chimichurri and criolla sauces
Desserts
Chocolate brownie served with red fruits
Vanilla icecream with baked pineapple
Key lime pie
Passion fruit mousse
Apple crumble with whipped cream
Cheesecake
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