All cabins have individually contract air-conditioning for each cabins comfort.
Top desk 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 take starboard mid-ship cabin (twin cabin), but will move to starboard aft cabin on request for $800 fee.
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
- Queen Beds: 4
- Twin Beds: 1
CAPTAIN
Pieter van Steenis
Having grown up in The Netherlands in a sailing family there was no getting around it, sailing has been in his blood ever since he set foot on the earth. With over 3 decades of sailing experience in many locations across the planet, varying from the home grounds of the North Sea, to the Atlantic Ocean, Indian Ocean, Mediterranean and Caribbean Sea, Pieter can rightfully say you’re in safe hands.
Prior to starting his professional career as captain in 2019, Pieter worked at Tesla for 6 years. He worked in Europe as well as in Australia managing various teams working on a more sustainable future. After 6 years the ocean was calling and he decided to take a 3 month sabbatical to go sailing which escalated into quitting his career at Tesla and a move to living on the water full-time.
Since then he has worked as delivery captain, sailing instructor and charter captain across the Mediterranean and Caribbean. He is a passionate kite surfer and water sports fanatic and would love to teach you a thing or two about life at sea!
CHEF
Kiki Bouman
Growing up in a small city in The Netherlands, Kiki has always had a desire for exploring the world. In her early days her parents took her and her siblings to a wide variety of restaurants, in all sorts of countries. This really kickstarted her love for food and when she turned 18 she landed her first job as a line cook in a French Bistro. Over the course of 7 years Kiki has worked in several restaurants and has managed to work her way up to a sous-chef at French/Asian fine dining restaurant.
Next to her love for food she is also a passionate traveler and explorer. She knew there had to be a way to combine the two and when she discovered the world of yachting, she decided to quit her job and give it a shot. Fair to say she hasn’t looked back since!
Going into her third full season on the water, she’s become a confident yacht chef with plenty of experience. She has worked in various places, including the Mediterranean, the Caribbean and French Polynesia.
She loves to experiment with flavors from all over the world, and enjoys sharing these with her guests. She believes that one should never stop learning, and therefore she challenges herself to try something new in the kitchen every week. Kiki finds joy in sharing her cooking with others and can’t wait to surprise you with her food!
- Captain: Pieter van Steenis
- Language: English
- Crew: 2
- Crew Smokes: No
- Crew Has Pets: No
Breakfast
Avocado toast with microgreens, lemon zest and soft-boiled egg (plated)
Fruit platter with small yoghurt pots
Lunch
Tuna Nicoise salad
Dinner
Oven roasted salmon on Japanese stir fry, soba noodles
White chocolate mousse, whiskey marinated mango
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Breakfast
(Small) breakfast spread, including sweet pastry, fruit, chia pudding, scrambled eggs on toast
Lunch
Pokébowl with sesame marinated salmon/tuna
Dinner
Steak with home made garlic butter, sides of oven roasted potato and haricots verts
Salted honey-pineapple with ‘hangop’ (dutch dessert with cream and thickened yoghurt)
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Breakfast
Savoury croissants with smoked salmon and poached eggs, side of fruit and yoghurt bowl
Lunch
Italian style lunch; caponata (sicilian eggplant stew) and panzanella (traditional bread salad)
Dinner
Bruschetta with mushrooms/pancetta and tomato/capers/garlic
Whole filled seabass out of the oven, grilled vegetables and loaded sweet potato’s
Strawberries in balsamic glaze, cream
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Breakfast
Tunisian style shakshuka, fresh bread, overnight oats
Lunch
Light couscous salad with köfte and homemade flatbread
Dinner
Tunisian sweet&savory vegetable stew, kebabs on the side
Yoghurt and walnut ice cream with honey crumble
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Breakfast
Breakfast bowl with bacon, avocado, scrambled egg/tofu, toast, charred tomato and mushrooms
Sweet pastry, yoghurt pots
Lunch
Vietnamese Phô with summer rolls on the side
Dinner
Creamy shrimp linguine, big green salad on the side
Tiramisu
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Breakfast
Sugarbread French toast, raspberries, lemon-ricotta cream (plated)
Fruits on the side
Lunch
Thai glassnoodle salad with beef and fresh green herbs
Dinner
Thai style green curry with chicken and steamed Jasmin rice
Coconut white chocolate mousse with a salted caramel
- Air Conditioning
- BBQ
- Generator
- Ice Maker
- Ipod
- Sun Awning
- Toilet Paper in Heads
| Season | Guests | Rate |
|---|---|---|
| Winter 2023 to 2024 | 2 | $30,000 |
| Winter 2023 to 2024 | 3 | $30,500 |
| Winter 2023 to 2024 | 4 | $31,000 |
| Winter 2023 to 2024 | 5 | $31,500 |
| Winter 2023 to 2024 | 6 | $32,000 |
| Winter 2023 to 2024 | 7 | $32,500 |
| Winter 2023 to 2024 | 8 | $33,000 |
| Summer 2024 | 2 | $28,500 |
| Summer 2024 | 3 | $29,000 |
| Summer 2024 | 4 | $29,500 |
| Summer 2024 | 5 | $30,000 |
| Summer 2024 | 6 | $30,500 |
| Summer 2024 | 7 | $31,000 |
| Summer 2024 | 8 | $31,500 |