VIRGIN ISLANDS CHARTER YACHTS:
1-800-596-0594
FUERTE 3
FUERTE 3
| Length: | 67 ft |
|---|---|
| Builder: | Lagoon |
| Year Built: | 2004 |
| Refit: | 2014 major refit |
| Max Guests: | 6 |
| Cabins: | 3 |
| # Crew: | 2 |
| Max Speed: | 12 |
| Cruising: | 10 |
| Beam: | 37' ft |
| Draft: | 5'3 ft |
| Base Port: | BVI |
| Sleek and classic, this Lagoon 67 was completely refit in 2014 and accommodates up to 6 guests in spacious accommodations. She has two king cabins and one queen cabin, or an optional cabin with bunk beds ideal for children, each with its own private bathroom and shower. The aft deck has hot/cold showers to rinse off after swimming, and the large main salon has loads of seating and lounging area, plus a large dining table for indoor meals or games. The refit in 2014 included new engines, two new generators, all new refrigeration and freezers, new air-conditioning systems, and new upholstery inside and out to only enhance this yacht's offerings. One of the BVI's most experienced crews will deliver a charter that exceeds your expectations. |
Accomodations:
| 3 cabins with ensuite heads & showers: 2 cabins with over-sized queen beds, 1 cabin with queen bed. Spacious salon for lounging and game playing. Very roomy cockpit for relaxing and dining alfresco under hard top bimini. Total refit in 2014 including: new engines, new generators, all new refrigeration and freezers, new air-conditioning new ice-maker, and all new cushions. | |
| Kings: | 2 |
|---|---|
| Queens: | 1 |
Charter Yacht FUERTE 3 : 2004 67 ft Lagoon Catamaran
Scuba Diving
| Scuba: | Yacht offers Rendezvous Diving only |
|---|---|
| Compressor: | Onboard |
Water Toys
| Dinghy: | 17 Cntr Console |
|---|---|
| Dinghy HP: | 70HP |
| Dinghy Pax: | 8 |
| Knee Board: | Yes |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| WakeBoard: | Yes |
| PaddleBoard: | 2 |
| 2 Man Kayak: | 1 |
| Swim Platform: | Walk down stern |
| Boarding Ladder: | Off scoop stern |
| Beach Games: | Yes |
| Gear Type: | None |
| Sail Instruct.: | Yes |
| Other Toys: | |
| (2) Stand-up Paddle Boards | |
Entertainment
| Internet: | Onboard WIFI |
|---|---|
| BBQ: | Yes |
| VCR DVD: | Yes |
| Salon Stereo: | Yes |
| Num DVD: | 500+ |
| CamCorder: | Yes |
| Board Games: | Yes |
| Num Books: | 25 |
| iPod: | Yes |
Amenities | |
| Voltages: | 110V |
| AC: | Full |
| AC Night: | Yes |
| AC Surcharge: | N/A |
| Hair Dryer: | Yes |
| Special Diets: | Yes |
| Kosher Diets: | No |
| Nude Charters: | No |
| Guest Smoke: | Aft step only |
| Crew Smokes: | No |
| Guest Pet: | No |
| Children?: | Yes |
| Min Age: | None |
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Click on Images to Enlarge
Crew Profile
We met over 20 years ago in eastern England while skating. When Dawn was not busy working in restaurants, she was the top skating coach for the UK. David was working as a systems engineer and electrician, as well as a chef at weekends. We spent our first few years together restoring our cottage which was built in 1585. Having sailed in many different areas we went to the BVIs and fell in love with the islands.
It was Dawn's idea to leave home and go off to sea, an idea that David greatly relished! We decided that David would update his license at the top sailing academy in the world, whilst Dawn had one to one lessons with one of the regions top cookery teachers.
We have been the longest constantly serving and busiest captain and chef for the largest crewed charter company in the world, working on various yachts always in the BVI. Our original idea was to work in this career for ten years. Having spent 12 years and almost 300 charters in the BVI's we are still saying we want to spend another ten years in the job we love!
David:
My family has been sailing for longer than I can remember. I trained in hotel management for 2 years, but somehow ended up becoming a electrician which I loved. I am a MCA/RYA commercially endorsed Yachtmaster 200 ton. I love to drive my 1963 MGB roadster called "The Baby" whenever I can. I also enjoy old buildings, cooking (if Dawn lets me anywhere near the galley), photography, and I am attempting to learn the Didgeridoo with limited success!!
Dawn:
I was brought up travelling around Europe and North Africa with my parents. When they finally settled down back home in England, I found my love of skating. Skating once again took me travelling! Having settled down with David in our Cottage I thought my traveling days were over. Then the BVIs and sailing found me and off to new adventures we went. I have worked in restaurants for many years and when I have time off, I love to do cookery courses for fun!
We are married and both non smokers.
Crew are full vaccinated for COVID 19
Sample Menu
Breakfast
All served with tea, coffee, fruit juice, fruit platter, cereals, toast and preserves
Croissant Soufflé
Farmhouse ham and English cheddar baked in a croissant in a soft mustard and scallion soufflé
Coddled Tarragon Eggs
Eggs gently coddled in a Bain Marie with a creamy tarragon sauce served on oven baked bread
Blueberry Pancakes
Silver dollar blueberry pancakes with lashings of maple syrup
Lunch
All served with fresh baked bread and butter shells and accompanying wines
Tropical Shrimp Salad
Juicy tiger prawns cooked in a sweet chili and pineapple piquant sauce with a mango and lime dressing on a bed of crisp leaves
Chicken Tacos
Dawn’s secret taco sauce drenching succulent chicken and roasted mixed peppers, homemade guacamole, and crispy tacos
Filet Steak and mixed Bean Salad
Seasoned filet steak layered over a mixed bean salad with a creamy dressing
Hors d’oeuvres
Served with the Captain’s Happy “Island” Hour cocktails of the day!
Bacon pin wheels
Crisp lean bacon in a garlic puff pastry swirl
Chicken Satay
Marinated chicken breast strips gilled on a bamboo skewer served with a peanut dipping sauce
Garlic Mushrooms
Button mushrooms stuffed with an herb and goat cheese filling baked until golden brown
Dinner
Served alfresco with accompanying wines
Steak Giovanni
Fillet steak cooked on the BBQ to your liking with a port wine and mushroom reduction. Served with a Julian of baby Vichy carrots and a slow baked jacket potato
Anise de Mer
Scallops, sea bass and salmon in a light fennel and pernod crème fresh sauce. With buttered parsley new potatoes and asparagus tips
Pork lion
Sauvignon Blanc braised tender pork loin sliced onto a bed of Dijon mash, with an infused rosemary and garlic sauce. Served with seasonal glazed vegetables.
Desserts
Brandy Butterscotch Bananas
Sliced banana caramelized in a brandy butterscotch and coated in a chocolate crumble
Lemon three ways
A zesty lemon sorbet, a crispy lemon brulee, and a smooth lemon posset
Rum and chocolate cheesecake
A rich rum soaked chocolate mousse with a sweet biscuit base
Rates
| SEASON: | 2 Guests | 4 Guests | 6 Guests |
|---|---|---|---|
| Winter 2024 to 2025 | $21,500 | $22,500 | $23,500 |
| Summer 2025 | $21,500 | $22,500 | $23,500 |
| Winter 2025 to 2026 | $21,500 | $22,500 | $23,500 |
Turn Around: 48hrs
Preferred Pickup: Nanny Cay, Trellis Bay
Other Pickup: BVI
Price Details:
GENERAL RATES NOTE: All rates are for 7 nights, 8 days.For short charters please use the "divide-by-6 rule" for figuring short charter premiums.
Charters of less than 6 nights available depending on schedule and season, please inquire. This yacht has a FOUR night minimum.
CHRISTMAS/NEW YEARS: BVI Ports - 48 hr turn.
CHRISTMAS: 1-6/$28,000 - 7 night minimum.
NEW YEARS: 1-6/$30,000 - 7 night minimum. December 30th start for 2024/25
Christmas charters must end no later than the 27th December. New Years week charters cannot begin earlier than 29th December. 48 hour turn please.
PLEASE NOTE: BVI ports Only and 48hrs between charters
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.