Length: | 50 ft |
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Builder: | Fountaine Pajot |
Year Built: | 2015 |
Refit: | 2022 |
Max Guests: | 10 |
Cabins: | 5 |
# Crew: | 2 |
Max Speed: | 14 knots |
Cruising: | 6-10 knots |
Fuel Use: | 100 US Gall/Hr |
Beam: | 26.2 ft |
Draft: | 3.9 ft |
This spacious Fountaine-Pajot gem, S/V Devine Sailing, features an upper lounge with 360 degree view along with a forward deck with a spacious and comfortable seating area. The salon offers lounge area plus flat screen TV with many movies and USB capabilities. An abundance of water toys awaits our guests, including our famous “G-Swing”! Come experience the thrill of being lifted high above the water to drop, flip or scream your way down! For guest comfort, she offers 5 queen cabins, each with private ensuite bath with electric toilet, wash basin and shower. All cabins have new bedding, air conditioning, two fans, 110v outlets and dimmable recessed lighting. Paired with the passionate, fun and experienced crew, guests are sure to have the time of their lives! |
Five cabins with queen berths, each cabin has en-suite head with shower, electric toilet and vanity. Dry shower stalls in starboard and port forward cabins. The midship port and aft cabins are wet heads. Crew have their own separate shower and separate head. | |
Queens: | 5 |
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Scuba: | Onboard |
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Resort Course: | 160.00 |
Full Course: | n/a |
License Info: | Master |
Compressor: | Onboard |
Dive Tanks: | 6 |
BCs: | 6 |
Regs: | 6 |
Divers: | 5 |
Night Dives: | 1 |
Dive Lights: | 6 |
Dive Info: | |
All divers must be certified and show a certification card. Crew prefer that guests bring their own BCD and Regulator. Yacht has 6 BC's - 1 small, 2 med, 2 large, 1 xlarge. | |
Dive Costs: | |
First 3 Dives are included, 4th dive $50/per person per dive. Payable onboard directly to crew. Max 5 dives per week. |
Dinghy: | 13' center console 2020 |
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Dinghy HP: | 30HP |
Dinghy Pax: | 8 |
Snorkel Gear: | Yes |
Tube: | Yes |
PaddleBoard: | 2 |
1 Man Kayak: | 1 |
Float Mats: | Yes |
Swim Platform: | Scoop steps |
Boarding Ladder: | S/S ladder of scoop steps |
Beach Games: | Yes |
Fishing Gear: | Yes |
Gear Type: | 3 trolling and 1 casting |
# Fish Rods: | 4 |
UnderWater Cam: | Yes |
UnderWater Video: | Yes |
Sail Instruct.: | Yes |
Other Toys: | |
Aquapad Sky Lounge Underwater lights 2 person Tube 2 GoPro's and a drone Subwing Bean bag chairs Karaoke |
Internet: | Onboard WIFI |
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BBQ: | Yes |
VCR DVD: | Yes |
Sat TV: | Yes |
Salon Stereo: | Yes |
Num DVD: | via Starli |
Num CDs: | Yes |
CamCorder: | Yes |
Board Games: | Yes |
Num Books: | Yes |
iPod: | Yes |
Other: | |
Solar panels Scuba Compressor Scuba equipment Snorkel Equipment | |
Amenities | |
Voltages: | 110v & 220v |
AC: | Full |
AC Night: | Yes |
AC Surcharge: | N/A |
Hair Dryer: | Yes |
Special Diets: | Yes |
Kosher Diets: | Yes |
Nude Charters: | Yes |
Guest Smoke: | Yes, aft sugar scoop steps onl |
Crew Smokes: | No |
Guest Pet: | No |
Children?: | Yes |
Min Age: | 5 years, must navigate stairs |
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Captain Colben is an accomplished yacht master and passionate seafarer, known for his adventurous spirit and love of the ocean. Growing up on the picturesque north coast of South Africa, Colben developed a deep appreciation for the sea from an early age, which laid the foundation for a lifetime of maritime exploration.
With a remarkable achievement of crossing the Atlantic Ocean, Colben has cemented his status as an experienced sailor. Driven by a desire for adventure, he embarked on an unforgettable two-year journey, sailing around South America and the Caribbean on their personal yacht. This experience not only broadened their horizons but also deepened his connection to the ocean and the diverse cultures encountered along the way.
An avid fisherman, Colben finds joy in the thrill of the catch and the tranquility of the open waters. His passion for marine life extends beyond fishing, as they are also a dedicated snorkeling and scuba diving enthusiast. These activities allow Colben to explore the vibrant underwater ecosystems, fostering a strong commitment to marine conservation.
Through his experiences, Colben has not only embraced the beauty and challenges of life at sea but also inspired others to appreciate and protect the ocean's wonders. With a heart full of adventure and a profound love for the water, Colben continues to seek new horizons and share their passion for the ocean with those around him.
Teagan grew up in a small town called the Dolphin Coast in South Africa. Teagan had the opportunity to experience an incredible journey across the Atlantic Ocean, where an 18-day voyage brought the thrill of the sea to life, followed by another 18 days out on the open waters before arriving in vibrant Brazil.
For several years, Teagan sailed between the picturesque shores of South America and the Caribbean, immersing in diverse cultures and savoring the culinary delights of each destination. Believing that good food is a crucial part of any vacation, Teagan looks forward to sharing these delightful culinary experiences with others, ensuring that every meal is a memorable part of the journey.
With a knack for organizing and planning, Teagan thrives on creating unforgettable experiences for friends, family, and travelers alike.
Married to Colben for five wonderful years, their partnership has blossomed into a series of exciting adventures, filled with love and exploration. A true host at heart, Teagan takes great joy in making others feel welcome and comfortable—no request is ever too much.
Currently calling the British Virgin Islands home, Teagan is passionate about sharing the beauty of this tropical paradise with others, showcasing its charm and creating memories that will last a lifetime.
DEVINE SAILING SAMPLE MENU
WELCOME ABOARD
Cooling refreshing wet cloths
Charcuterie & cheese board & Cocktail drink
SUNRISE
Coffee & teas
Orange juice with freshly squeezed lemon juice
Fresh fruit tower
Yogurt bowl with granola, sliced almonds, berries & honey
Freshly baked cinnamon buns & mini croissants
BREAKFAST
Benedictine poached egg laid on slices of smoked salmon, baby spinach leaves & buttered English muffin topped with freshly made Hollandaise sauce, roasted red bell pepper, capers & parmesan cheese flakes with a caprese salad
Panko frosted thick French toast topped with bananas, dates, walnuts, yogurt & coconut caramel sauce, pork sausage
Mediterranean bowl, Hardboiled egg, fresh hummus with drizzled olive oil, kalamata olives, roasted cherry tomato, mushroom & kale, merguez sausage, grilled pita.
Benedictine poached egg laid on shredded duck, red wine gravy & a slice of country bread, topped with portobello mushroom & freshly made spicy Hollandaise sauce served with roasted potatoes
Homemade golden brown fluffy pancakes topped with fresh raspberry jam coulis, powdered sugar, real organic maple syrup & chocolate coulis, bacon
Flat taco Mexican style egg over roasted ground beef on a fried corn tortilla topped with tomato, fresh guacamole, cilantro, sour cream & cheddar cheese served with refried beans & rice
Canadian maple syrup fried eggs, smoked ham, baked beans, roasted diced potatoes & bacon, cretons & toast
LUNCH along with Jamaican red Hibiscus flower & lemon water drink
Ahi tuna tartar over a creamy green cabbage slaw on fresh salted wonton chip with drizzles of fresh hoisin & remoulade sauce served with an avocado lemon caper salad
Baked Brie wheel topped with roasted walnut & cranberry covered with caramelized honey served with dipping sour dough baguette wedges & a watermelon feta arugula salad
Lemon & spice marinated Mahi-mahi in a flamed grilled tortilla taco garnished with purple cabbage slaw, red onion, mango salsa topped with feta crumbles & a drizzle of fresh creamy chipotle sauce served with a side of Mexican black bean yellow rice
Sweet balsamic chicken loins over steamed spinach & fresh pasta with a creamy white sauce
Cioppino seafood stew. White fish, clams, mussels & shrimp simmered in a tomato wine sauce served with rice angel hair & freshly made garlic bread rolls
Baked piquant provolone cheese, caramelized onions, beef & pastrami burger sliders served with crispy fried dill pickles & a fresh dipping aioli sauce with a side of spicy sweet potato oven fries
Portuguese Pastéis de Bacalhau salted fish fritters, fresh tartar dipping sauce served with a mixed bean & pea salad
SNACKS
Mixed crudité vegetable platter with a hot crab cream cheese dip
Shrimp ceviche on pesto, soft mozzarella & garlic bruschetta topped with basil leaf.
Fresh hummus with olive oil drips & paprika topped with a fresh olive paste, kalamata olives served with flamed grilled pita triangles
Chicken tomato feta cheese quesadillas served with bacon bit sour cream
Bagel & cheese board. Bagels smothered with smoked salmon cream cheese, cranberry goat cheese roll with side of walnuts, apples, capers, sliced red onion, grapes, black chocolate
Fresh avocado guacamole & spicey fresh tomato salsa, freshly fried corn tortilla sprinkled Himalayan coarse pink salt
Prosciutto crispy devilled eggs & paneer tikka grilled brochette
Nuts, dried fruit, energy balls
DINNER along with a Orange Blossom water freshener
Sweet walnut glazed salmon with bacon wrapped green beans served with citron mix wild black & basmati rice
Moules Mariniere & pomme frites with a dipping homemade dijon mayonnaise sauce served with dipping fresh warm buttered baguette wedges
Greek marinated & grilled pork souvlaki with green pepper, onion & cherry tomatoes brochette served with lemon baked wedged potatoes & a side of cucumber tomato feta Greek salad & fresh tzatziki
Chicken breast topped with Pomodoro sauce & chorizo au gratin served with steamed buttered asparagus with capers & spinach orzo parmesan
Grilled bacon wrapped beef filet mignon topped with a sauteed spicy shrimp & a lemon butter scallop with red wine au poivre sauce on top of garlic creamy mash potatoes & a side of glazed brussels sprouts
Tuscan Rib eye steak topped with rosemary, arugula, fried egg & grilled onions served with garlic butter tri color potato medley
Portuguese Peri Peri garlic chicken, pork & chorizo served with red wine oven potatoes, onion & carrots & a lettuce, cucumber, onion, soft white cheese salad topped with olive oil & white vinegar
DESSERT
Chocolate coconut rum balls served with grilled pineapple
Strawberry white & black chocolate dipped
Cheese cake topped with fresh strawberries & a drip of strawberry coulis
Banana flambés with vanilla ice cream & chocolate butter nut coulis
Tiramisu
Glazed apple walnut cinnamon crêpe with powdered icing sugar & a drizzle of honey & cream
Chocolate mousse topped with whipped cream & shaved chocolate
SEASON: | 2 Guests | 4 Guests | 6 Guests | 8 Guests | 10 Guests |
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Summer 2024 | $18,000 | $22,000 | $25,500 | $27,500 | $29,500 |
Winter 2024 to 2025 | $18,000 | $22,000 | $25,500 | $27,500 | $29,500 |
Summer 2025 | $18,000 | $22,000 | $25,500 | $27,500 | $29,500 |