Length: | 44 ft |
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Builder: | Fountaine Pajot |
Year Built: | 2019 |
Max Guests: | 5 |
Cabins: | 3 |
# Crew: | 2 |
Max Speed: | 11 knots |
Cruising: | 7-10 knots |
Fuel Use: | 1 US Gall/Hr |
Beam: | 24.3 ft |
Draft: | 3.77 ft |
Base Port: | BVI |
This Fountain Pajot cat, a Helia model, born under the sign of the sun, is a clever blend of elegance and space. Its deck and large aft cockpit enable guests to enjoy cruising or sailing where everybody can find their place. The 2 queen cabins are ample and well-lit, each with a separate toilet and shower. |
4 guests is ideal, but Abundance has one single forepeak cabin, which can accommodate one additional passenger. 2 port side Queen cabins fully air-conditioned each with its own en-suite electric head. 1 forward single cabin with access from deck as well as port forward cabin and must share another guest cabin's head. Single birth cabin is not air-conditioned. (but can get airflow through FWD Queen cabin) | |
Queens: | 2 |
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Single Cabins: | 1 |
Scuba: | Onboard |
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License Info: | Master |
Compressor: | Onboard |
Dive Tanks: | 6 |
Night Dives: | 1 |
Dive Info: | |
Certified Divers only | |
Dive Costs: | |
Dives are $50 per person per dive. Guests can bring their own scuba gear OR yacht can arrange for rental gear to be onboard for their charter. Guest pay for rental gear. No Diving first or last day. |
Dinghy: | 11.5' |
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Dinghy HP: | 25hp |
Dinghy Pax: | 6 |
Snorkel Gear: | 6 |
Tube: | Yes |
PaddleBoard: | 2 |
Float Mats: | Yes |
Boarding Ladder: | Yes, Sugar Scoop |
Beach Games: | Yes |
DeepSea Fishing: | Yes |
Fishing Gear: | Yes |
Gear Type: | Trolling |
UnderWater Cam: | Yes |
UnderWater Video: | Yes |
Sail Instruct.: | Yes |
Internet: | Onboard WIFI |
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BBQ: | Yes |
Salon Stereo: | Yes |
Num CDs: | Yes |
Board Games: | Yes |
iPod: | Yes |
Other: | |
Shampoo, Shower Gel and Conditioner provided Reef Safe Sunscreen provided Noodles Bean bag loungers Underwater lights Handheld underwater cameras Shade for foredeck | |
Amenities | |
Voltages: | 110V 60hz |
AC: | Full |
AC Night: | Yes |
Hair Dryer: | Yes |
Special Diets: | Inq |
Kosher Diets: | Inq |
Nude Charters: | Yes |
Guest Smoke: | No |
Crew Smokes: | No |
Guest Pet: | No |
Children?: | Yes |
Min Age: | None |
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It’s my privilege to share a unique pampered Caribbean experience aboard Abundance, with splendid yacht accommodations, and an itinerary customized to your needs.
Captain Blaine is a licensed US Coast Guard captain, experienced PADI Divemaster and airplane pilot. He began sailing at age ten when he first learned about his love for sailing and exploring the sea. This was further inspired by a close relative that circumnavigated. Blaine has sailed extensively throughout the Caribbean and Mediterranean and has explored most of the Caribbean leeward and windward islands aboard Abundance. This is Blaine's fifth season on Abundance as term charter Owner/Operator. He knows the best spots for diving, fishing, adventure, hiking, fun or solitude.
Prior to his life aboard Abundance, Blaine grew up on a farm and ranch in Montana. He has a background in Electrical/Software Engineering and spent over twenty years in the Cybersecurity industry. Blaine loves meeting new friends, swapping stories, hosting adventure trips and getting fresh catch for dinner.
—Yachting—
Master 100 GT Captain's License | USCG
Endorsements: Sailing, STCW II/3
—Water Safety + Scuba Diving—
Dive Master | PADI
First Aid + CPR, AED Administration | Emergency First Response
Specialized Training: Lobstering, Watersports, Deep Sea Fishing
—Specialty—
Private Pilot | Federal Aviation Administration
Endorsement: Instrument Rated
Chef Eda is an experienced yacht chef, currently serving aboard the Abundance yacht, which offers luxury charter trips in the Caribbean. With her roots in Mediterranean and Aegean cuisine, Eda brings a unique blend of fresh, local ingredients and her expertise in crafting flavorful, personalized menus. Her background as the founder of the olive oil brand “Olivyu” has provided her with a deep understanding of quality ingredients, which she skillfully integrates into each dish.
Since joining Abundance last year, Eda has been central to creating memorable dining experiences for high-profile guests. Whether preparing a casual lunch or a formal, multi-course dinner, she tailors each meal to suit the preferences and dietary needs of her guests, ensuring that every dish is both flavorful and beautifully presented. Her ability to merge Mediterranean techniques with Caribbean flavors has been particularly praised, elevating the onboard dining experience.
Eda’s passion for excellence and her dedication to providing exceptional service make her an invaluable part of the Abundance team, and she looks forward to another season of delivering unforgettable culinary experiences.
Morning Fresh Start
Eggs benedict over your choice of traditional english muffin or zucchini squash pancake.
(Blaine’s famous) pancakes or french toast paired with eggs and sausage
Omelets filled with fresh local ingredients
Eda's turkish meneman
Avacado Toast
Selection of homemade yogurt, nutritious smoothies, fresh fruit, juice and coffee available daily.
Midday Refuel
Buttery Grilled Cheese Sandwich filled with gruyere, caramelized onion, and juicy pear.
Grilled turkey and pesto panini
Cheeseburgers in paraside
Grilled Chicken Caesar Salad with fresh homemade dressing
Mediterranean Salad topped with grilled fish
Fish tacos
Tandoori Chicken lettuce wraps
Appetizers
Charcuterie board: a spread of assorted meats, cheese, olives and nuts
Homemade guacamole and chips
Bruschetta board: Cherry and sundried tomatoes with fresh basil, and mozzarella. Shredded apple, Brie and fig chutney.
Ensalada Caprese with fresh basil, sliced pear and balsamic glaze
Lobster bisque soup
Evening Repast
Filet Mignon steak and potatoes paired with Eda's delicious mediterranean salad
Local grilled fish topped with fresh made mango salsa
Fresh caught Lobster, grilled or butter poached to perfection
Braised beef short ribs in red wine sauce
Eda's homemade pizza
Sweet Treats
Zesty Key Lime Pie
San Sebastian Cheesecake
Hot Brownies topped with homemade ice cream
Tiramisu
Lemon curd with a shortbread crust dusted with powdered sugar
SEASON: | 2 Guests | 4 Guests |
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Winter 2024 to 2025 | $17,500 | $19,500 |
Summer 2025 | $17,500 | $19,500 |