Sip Sip
- Type: Catamaran
- Year Built: 2010
- Builder: Lagoon
- Size: 62 ft | 18 m
- High Price: $30,000
- Low Price: $30,000
- Currency: USD
- Summer Locations: Caribbean Virgin Islands (US/BVI)
- Winter Locations: Caribbean Virgin Islands (US/BVI)
- Queen Beds: 3
Christian Klopper
Having grown up by the sea on South Africa’s Western Cape, a career on the water seemed a natural step for Chris whose first role in yachting was with a sailing academy. After completing his captain’s qualification, he conducted deliveries and worked as a bosun before joining the charter industry with his long-term partner Lida. Chris is an all-round water sports enthusiast who enjoys surfing, kite surfing and wakeboarding. He is also an experienced Dive Master who loves to spend time leading guests on tours of the underwater world.
Lida Fourie
Lida grew up in the same town as Chris and primarily worked in hospitality as a waitress, bar manager and chef before she joined him in yachting. Professionally trained in fine dining catering by the Ashburton School in London, Lida is an experienced chef who strives to meet her guests’ wide-ranging culinary requirements. She enjoys sourcing the best quality ingredients from local ports to produce creative and well-balanced menus and is always keen to meet each individual guest's needs. Whatever style of food she is asked to prepare, Lida is always willing to go the extra mile to ensure memorable meals for all.
- Captain: Christian Klopper
- Language: English and Afrikaans
- Crew: 2
- Crew Smokes: No
- Crew Has Pets: No
-Breakfast-
•French toast stacked with crispy bacon, banana & maple syrup.
•Continental breakfast with fresh fruits & pastries.
•Spinach omelet accompanied by roasted tomatoes on the vine & breakfast
sausage.
•Eggs Benedict served with spinach & mushrooms on an English muffin
with a side of tropical fruits.
•Beef Huevos Rancheros with multigrain tortillas stacked with ground
beef, eggs, peppers,salsa,cilantro, feta & Avo.
•Smashed Avo Sarmies with boiled eggs, crispy bacon crumble and
beetroot hummus.
•Sweet & savory bagel charcuterie board.
-Lunch-
•Chicken pasta salad with roasted pumpkin fresh green beans in a
caribbean mayo dressing.
•Sticky jerk salmon with mango slaw fried rice noodles & rice noodle
salad.
•Stuffed homemade beef burgers topped with caramelized onions, melted
cheddar and truffle mayo, served with a fresh side salad.
• Tuna poke bowls.
• Aisian fusion, Korean BBQ and pulled pork tacos.
•Sticky jerk chicken wings served with caramelized oranges & tangy
catalina pasta salad.
-Canapès-
•Charcuterie Platter with cured meats, assortment of cheese, fruits &
crackers.
•Teriyaki salmon & cucumber cannelloni.
• Thai snacks.
•Grilled nectarine & cheese crostini with balsamic glaze & fresh basil.
•Crab & filo baskets, baby pears with blue cheese topped with caramelized
walnuts.
•Vietnamese spring roll wrappers with peanut butter dipping sauce.
-Dinner-
•Festive caribbean mahi mahi fish bowls with cracked wheat & vegetables.
•Filet mignon on a bed of slow roasted potatoes with welted baby bok choy
confetti of cherry tomatoes & maderia Jus.
•Shrimp scampi with angel hair pasta.
•Sea Bass with a Mediterranean sauce, pearled couscous and fried eggplant
chips.
•Thai red curry with scallops, tiger prawns, bamboo shoots & udon noodles.
•Shrimp & summer veggie skewers served with couscous salad & lemon
butter sauce.
•Spiced grouper in a bisque with courgette, asparagus, mussels & saffron oil
with a side of coconut rice.
-Dessert-
•Peanut butter mousse with brownie crumble.
•Coconut panna cotta with tropical fruits & glass biscuits.
•Caramelized pear parcells with rich chocolate sauce.
•Cheese mousse with home made almond toffee sauce & cookie crumble.
•Lemon possits with red berries & shortbread biscuits.
•Mini carrot cakes with cream cheese frosting & caramalized wallnuts.
•mini apple crumble with vinila ice cream.
- Air Conditioning
- BBQ
- Beach Games
- Boarding Ladder
- Generator
- Hammock
- Ice Maker
- Ipod
- Kite Boarding
- Sun Awning
- Swim Platform
| Season | Guests | Rate |
|---|---|---|
| Winter 2022 to 2023 | 2 | $30,000 |
| Winter 2022 to 2023 | 3 | $30,000 |
| Winter 2022 to 2023 | 4 | $30,000 |
| Winter 2022 to 2023 | 5 | $30,000 |
| Winter 2022 to 2023 | 6 | $30,000 |
| Summer 2023 | 2 | $30,000 |
| Summer 2023 | 3 | $30,000 |
| Summer 2023 | 4 | $30,000 |
| Summer 2023 | 5 | $30,000 |
| Summer 2023 | 6 | $30,000 |
| Winter 2023 to 2024 | 2 | $34,000 |
| Winter 2023 to 2024 | 3 | $35,000 |
| Winter 2023 to 2024 | 4 | $35,250 |
| Winter 2023 to 2024 | 5 | $36,750 |
| Winter 2023 to 2024 | 6 | $37,500 |