SEGUNDO VIENTO

Guests 6
Cabins 3
Model Cat
Year Built 2021

Rate Period	Terms	Term Information	2 Guests	3 Guests	4 Guests	5 Guests	6 Guests
Summer 2024	Inclusive	Captain, Chef, All Meals, Ship's Bar, and Fuel are included.	$40,000	$40,000	$40,000	$40,000	$40,000
Winter 2024 to 2025	Inclusive	Captain, Chef, All Meals, Ship's Bar, Fuel, and BVI Taxes are included.	$45,000	$45,000	$45,000	$45,000	$45,000
Summer 2025	Inclusive	Captain, Chef, All Meals, Ship's Bar, Fuel, and BVI Taxes are included.	$45,000	$45,000	$45,000	$45,000	$45,000

Title	Name	Nation	Born	Licenses	Languages
Captain	Lee Adams	RSA	1980	RYAYM	English
Crew	Bianca Martinez	Spanish

LEE ADAMS – Segundo Vent’s captain for October through December, and April through June

Lee grew up on the peninsula of Cape Town, South Africa. As a youngster and under the guidance of his Grandfather, Admiral Tom Hardiman SA Navy, he was introduced to sailing and racing in the Bay. His maiden voyage and ocean crossing from Cape Town to Antigua was aboard a racing sloop back in 1999. After several local regattas in the Carib, he was invited aboard the classic Schooner, The Tree of Life (with 8 manual sails). After an initial circumnavigation aboard, he took over as Captain.
Lee has explored and lived in the Caribbean for more than 10 years and is a long time resident in the Lesser Antilles. His local knowledge is a key component for any successful holiday where the Captain must find the best hidden locations, crystal clear dive sites and dodge any weather.
Lee’s qualities as a person are special. Meet him and you will know instantly why he Captain’s the very first Privilege 640, Segundo Viento. The atmosphere onboard is perfectly balanced and maintained, and with his unique skillset, adventure is always on hand.
is an active and enthusiastic person, he enjoys all water sports. The experiences he has gained through his travels along with a jovial personality creates a pleasant atmosphere which is enough to make any guest aboard feel right at home, ready to relax and enjoy themselves.

BIANCA MARTINEZ – Chef

Born and raised in the Mediterranean on the Island of Palma de Mallorca, the Sea has always been my passion.
And one of my main achievements was rowing in the Spanish National team and gaining my gold medal.
After obtaining my title as Chef I commenced traveling around the world learning new cultures and Gastronomy .
I am grateful to have worked in some of the most exclusive hotels and restaurants around the world. Training under top chefs and gaining experience that is priceless in the gastronomy profession.
Working onboard Yachts and boats has entwined my two passions the sea and gastronomy.
My menus are a mixture of old and new cultures waiting to be savoured. I look forward to providing you with a tasty experience that will want you returning to Segundo Viento over and over again.

SASHA – Mate and Dive Instructor
Professionally, I have accumulated 10 years of working experience in the dive industry in Malaysia, Mexico and private yacht charters in the British Virgin Islands.
I started off as an underwater videographer back in 2012 and by January 2015, I became a certified PADI Instructor.
Easily adaptable, I am comfortable working in remote places.
Due to Covid 2019-2020, my first yachting experience as a crew member in the British Virgin Islands was put to a halt, as the Caribbean Islands were shut down.
Fast forward to two years, I am back in the charter industry, hoping this ‘second chance’ will reward me with different learning experiences.
As a selfless, energetic, hard working and patient person, I aspire to sail around the world and share the tales of the seas. I enjoy providing friendly 5 star service to all my guests and I love nothing more than creating those sunset cocktails you so deserve…

Captain

Lee

Chef

Bianca

Mate / Dive Instructor

Sasha

BREAKFAST

• Fresh fruit platter.(v)

• Selection of pastries , bread with butter and homemade jams.(v)

• Yogurt with homemade granola and fruit.(v)

• Avocado toast with poached egg and crispy bacon.

• Bagel with a herb cream cheese, smoked salmon, arugula and capers.

• Hot ham and cheese croissant with fresh lettuce and tomato slices.

• English breakfast : eggs, sausages, bacon, baked beans, mushrooms and toast

LUNCH

• Watermelon salad with feta, cucumber, cherry tomatoes, kalamata olives, balsamic reduction and lemon basil sorbet.(v)

• Roasted cauliflower with yogurt dressing, pomegranate, seeds mix and cress. (v)

• Fish tacos with an aromatic herb salad, avocadoaioli, home made pickles served with a spicy coleslaw.

• Citrus cod salad, confit cod with fresh lettuce withgrapefruit and orange segments with a citrus dressing.

• Ocean salad: shrimps , crab, clams, cucumber, avocado, papaya with a light lime mayo on a lettuce base, served with crackers.

• Thai beef salad: arugula with peppers, carrot, mango, beef strips marinated in a thai dressing.

• Smoked pastrami sandwich on a foccacia bread with mustard , sundry tomato, goat cheese, pickled cucumber and cress, served with a crispy potato straw.

SNACKS

• Mezze platter: hummus, tzatziki, tabouleh with fresh crudites, crostinis and marinated olives.(v)

• Summer rolls: selection of paper rice rolls with veggies , tofu and shrimps served with soy and spicy sauce.

• Spanish potato omelette with truffle mayo.(v)

• Charcuterie board: selection of cheese , cured meats, marinated sardines with bread, grissines, fig jam and grapes.

• Gyoza and steam dumplings: pan fried gyoza with chicken , apple and ginger. Steam wanton dumplings with pork and shiitake.

• Empanadas with mahi mahi, spinach and raisins.

• Peruvian Ceviche served on a crispy toast with a sweet potato cream, sweet corn and crispy coriander.

DINNER

• Green pea risotto with a parmesan crisp and cress (v)

• Lobster wonton ravioli with a creamy americaine sauce.

• Snapper with a herb crust with a veggie timbale served with a roasted red pepper sauce.

• Seafood paella with saffron aioli.

• Chicken curry in a squash with bulgur.

• Steak with dauphinoise potato, asparagus and roasted tomato cherry served with a mustard sauce.

• Lamb boneless rolled with sauteed spinach, pakchoi, snap peas and a creamy mash potato served with a red wine sauce.

DESSERTS

• Lemon tart with cream.

• Apple tart with vanilla cinamon ice cream.

• Pineapple rum cake.

• Mango cheesecake.

• Matcha tiramisu.

• Orange chocolate tart.

• Fruit skewers with a chocolate mint sauce.

Charter Rates Per Week

Rate Period	Terms	2 Guests	3 Guests	4 Guests	5 Guests	6 Guests
Summer 2024	Inclusive	$40,000	$40,000	$40,000	$40,000	$40,000
Winter 2024 to 2025	Inclusive	$45,000	$45,000	$45,000	$45,000	$45,000
Summer 2025	Inclusive	$45,000	$45,000	$45,000	$45,000	$45,000

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.

Winter & Spring, 2024 in Baja California, Mexico
Rates are plus all expenses and local taxes.

Late Summer 2024 – August and September in the Grenadines: Up to 6 guests for 7 nights aboard – US$40,000 plus local taxes.

Christmas week & New Years week: Up to 6 guests for US$55,500

Location Details

Summer Area: Mexico

Winter Area: Mexico, Caribbean Virgin Islands (BVI)

Location Details: Baja, Mexico, for Winter/Spring 2024
SEGUNDO VIENTO must pick up and drop off in different locations: La Paz -> Loreto or Loreto -> La Paz (Mex. Gov’t regulation)
Grenadines for August & September, 2024
BVI for Winter season, 2024/2025

LEE ADAMS – Segundo Vent’s captain for October through December, and April through June

BIANCA MARTINEZ – Chef

Title	Name	Nation	Born	Languages
Captain	Lee Adams	RSA	1980	English
Crew	Bianca Martinez	Spanish