VIRGIN ISLANDS CHARTER YACHTS:
1-800-596-0594
Click on Image for Gallery
ALTESSE
| Length: | 56 ft |
|---|---|
| Builder: | Lagoon |
| Year Built: | 2013 |
| Refit: | 2019 |
| Max Guests: | 8 |
| Cabins: | 4 |
| # Crew: | 2 |
| Max Speed: | 12 |
| Cruising: | 8 |
| Beam: | 31 ft |
| Draft: | 5 ft |
| Base Port: | BVI |
| Under new management, Altesse is a beautiful Lagoon 560 available for charter in the Virgin Islands. She accommodates up to 8 persons in three separate Queen State Rooms plus one Luxury Master Suite. The yacht is bright and spacious, with comfortable interior and exterior lounging and dining spaces; multiple relaxation areas for guests to relish some peace and quiet, as well as space to enjoy time together as a group. Her exclusive signature features are her custom-built ‘champagne lounge’ extending over the water and a full-bimini covered flybridge dining table to enjoy cocktails and canapés whilst taking in the stunning 360 degree scenery. TOYS: 3 Stand Up Paddle Boards, Snorkeling Gear, Floating Mats, 1 2-Person Kayak, 1 Adult Water Ski Set, 1 Kids Water Ski Set, 1 Wake board, 1 Knee board 1 Subwing, 3 Fishing Rods, & Onshore Games. DIVING: Offered Onboard |
Click on Image to Enlarge
Accomodations:
| Altesse accommodates up to 8 people in 3 spacious queen cabins and 1 luxury master suite | |
| Queens: | 4 |
|---|---|
Charter Yacht ALTESSE : 2013 56 ft Lagoon Catamaran
Scuba Diving
| Scuba: | Onboard |
|---|---|
| License Info: | Master |
| Compressor: | Onboard |
| Dive Tanks: | 10 |
| BCs: | 10 |
| Regs: | 10 |
| Divers: | 6 |
| Dives: | 3 |
| Dive Info: | |
| Altesse offers onboard diving. We include 3 dives a week and $50 per person for each additional dive up to 5 total for the week. We do not offer night dives. Up to 6 certified divers at a time, max 1 dive per day, payable aboard to yacht crew. The crew will discuss details during preference calls with guests. Crew provide individual cost estimates based on the guest's requirements. We carry up to 10 sets of gear on board. We don't carry wetsuits but we are happy to handle pick-up and return on the guests behalf. | |
| Dive Costs: | |
| We include 3 dives a week and $50 per person for each additional dive up to 5 total for the week. | |
Water Toys
| Dinghy: | 14.5 |
|---|---|
| Dinghy HP: | 70 |
| Dinghy Pax: | 8 |
| Adult Skis: | Yes |
| Kids Skis: | Yes |
| Knee Board: | Yes |
| Snorkel Gear: | 12 |
| Tube: | Yes |
| WakeBoard: | Yes |
| PaddleBoard: | 2 |
| 2 Man Kayak: | 1 |
| Float Mats: | Yes |
| Swim Platform: | Yes |
| Boarding Ladder: | Stern |
| Beach Games: | Yes |
| DeepSea Fishing: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | Trolling and Casting |
| # Fish Rods: | 4 |
| UnderWater Cam: | Yes |
Entertainment
| Internet: | Onboard WIFI |
|---|---|
| BBQ: | Yes |
| VCR DVD: | Yes |
| Salon Stereo: | Yes |
| Num DVD: | Yes |
| Num CDs: | Yes |
| Num Books: | Yes |
| iPod: | Yes |
| Other: | |
| Dining table on Flybridge BBQ on flybridge and cockpit Custom built "champagne deck" - large multi-person sunbed to rear of cockpit | |
Amenities | |
| Voltages: | 220/120v |
| AC: | Full |
| AC Night: | Yes |
| Hair Dryer: | Yes |
| Special Diets: | Yes |
| Kosher Diets: | Inq |
| Nude Charters: | Yes |
| Guest Smoke: | Transoms only pls |
| Crew Smokes: | No |
| Guest Pet: | No |
| Children?: | Yes |
| Min Age: | Swimming age |
- Booked
- On Hold
- Available
- Unavailable
Tap/Click on Dates for Status
December 2024
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Crew Profile
Capt. Kennon Jones
Originally from Georgia, Kennon has been sailing since 2011 when he decided to buy a 23’ sailboat from craigslist for $500. It was all downhill from there as sailing fever took hold. He went on to complete a two and a half year double handed circumnavigation (2018 - 2020) aboard his 1971 Tartan 34C Temujin which he still lives aboard and cruises in the off season. With over 33,000 nautical miles of experience, he holds a USCG Master Near Coastal license and works as a freelance captain for deliveries, charters, and sailing/cruising instruction. Prior to making a living on the water, Kennon worked for the Department of State in Washington, D.C. and extensively cruised the Chesapeake Bay. He has a degree in Economics and Chinese (Mandarin) from Wake Forest University and speaks Spanish, French, Mandarin, and Italian as well as bits of Indonesian, Russian, and Arabic. When not sailing Kennon enjoys scuba diving, spearfishing, wakeboarding, reading, dabbling in data science, and continuing to avoid climates where socks are necessary (though an exception is made for snow skiing).
Chef Stephanie Johnson
Stephanie was raised in beautiful Oregon but has spent 20 years throughout the Caribbean. She feels lucky to be able to call both naturally beautiful spots home. After graduating with a Marine Biology degree Stephanie discovered the yachting industry which combined her love of adventure, marine life, sharing food, meeting new people, and generally celebrating life.
Stephanie and her husband owned their own 72ft boat for 15 incredible years. They chartered all winter and traveled in the off season. When her husband passed away she decided she wasn’t done being on the water and had more to learn and explore so, she is back for more adventure. She holds a 100ton USCG Captains license and is excited to share her cooking skills developed in the Pacific Northwest and honed on her travels around the world.
Stephanie’s cooking tends to be on the lighter healthier side bringing in as many of the local ingredients as possible. However, her motto in life is, “Everything in moderation, including moderation!”
Click to Enlarge
Sample Menu
DAY BREAK
Apple Croissant French Toast
Ebelskivers
Procuitto & Caramelized Onion Quiche
Dill and Goat Cheese Scramble
Blood Orange Mascarpone and Fruit filled Crepes
Veggie Toast w/ a Poached Egg
Lobster Benedict
MIDDAY
Asian Summer Noodles
Pulled Pork Minis with Sweet Potato Fries
Tangled Tiger Shrimp Salad
West Coast Fish Tacos
Italian Sausage & Pepper Pasta
Farmers Market Salad
Thai Green Curry
HORS D'OEUVRES
Tuna Nachos
Mani Bites
Greek Baked Feta
Spicy Edamame Beans
Caprese Bites
Tomato Tart
Classic Cheese & Charcuterie Board
MAIN
Pistachio Encrusted Sea Bass on a lump crab salad with a coconut lemongrass emulsion
Bourbon Fig and Roasted Garlic Stuffed Pork Tenderloin, with roasted
New Potatoes and Fresh Asparagus
Asian-Mexican Fusion Tuna Stack with a Wasabi Cauliflower Mash
Steak Sublime with Fennel Mascarpone Risotto
5 Spice Crispy Duck Breast with Sweet Potato Mash
Caribbean Lobster with Cheesy Polenta and Roasted Veggies
DESSERT
S’more’s Chocolate Pot de Crème
Triple Layer Key Lime Pie
Lemon Bomb- frozen lemon mousse with a lemon curd filling and a ginger crumble crust
Cranberry curd tartlet
Pistachio Tiramisu
Blueberry Bread Pudding with a Bourbon crème anglaise
Apple crisp Cardamom Cake
SHIP'S BAR
Vodka: Tito's
Rum: Cruzan (3-4 Flavors, a Dark, and a Light)
Bourbon: Bulleit
Gin: Bombay Sapphire
Tequila: Milagro
Champagne: La Marca Prosecco
Red/White Wine ($18-$22 bottles typically): Bogle, Joel Gott, Wente, Josh.
Cordials: Grand Marnier, Espresso Vodka, Amaretto. Frangelica
Beers: ST. John Brewer's, Leatherback Brewery, Corona
Rates
| SEASON: | 2 Guests | 4 Guests | 6 Guests | 8 Guests |
|---|---|---|---|---|
| Winter 2024 to 2025 | $30,000 | $31,000 | $32,000 | $35,000 |
| Summer 2025 | $30,000 | $31,000 | $32,000 | $35,000 |
| Winter 2025 to 2026 | $30,000 | $31,000 | $32,000 | $35,000 |
| Summer 2026 | $30,000 | $31,000 | $32,000 | $35,000 |
Turn Around: 48 hrs preferred, Inquire for
Preferred Pickup: Tortola
Other Pickup: Inquire
Price Details:
Cruising Grounds: British Virgin IslandsPick Up/Drop Off: Tortola; inquire for other locations
Yacht: BVI-Based
Crew: Annual Work Permits
BVI Customs & Cruising Permit Fees: Included
MINIMUM NIGHTS: 5, Inquire for less.
For 6 night charters, divide weekly rate by 7 nights X 6 nights.
For 5 nights or less, divide weekly rate by 6 nights X number of nights.
HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense.
$150.00 per person discount.
LOCAL FARE MEAL PLAN: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
$75.00 per person discount.
SLEEP ABOARD: Available for half of the daily rate. Includes boarding after 4pm, snacks, welcome cocktails & continental breakfast. Dinner ashore is additional. Select option upon booking.
EXCLUDES: Christmas and New Year's weeks. No commission on sleep aboard.
25/26 HOLIDAYS:
7 night minimum. Full board.
CHRISTMAS: $39,000
NEW YEARS: $42,000
**SEE BROKER NOTES FOR MORE INFORMATION - WAIVER REQUIRED IN ADDITION TO CONTRACT**
Copy link below & paste into browser to submit waiver:
https://bit.ly/cyawaiver
Rate Terms:
(Caribbean Terms) InclusiveAll rates are for the entire yacht and are subject to change without notice prior to actual reservation.
An additional premium maybe applied for Holiday Periods such as Christmas and New Year.