Length: | 65 ft |
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Builder: | Moon Yacht |
Year Built: | 2023 |
Max Guests: | 10 |
Cabins: | 5 |
# Crew: | 3 |
Beam: | 32 ft |
Draft: | 5.5 ft |
Base Port: | USVI / BVI / SXM |
Scuba: | Yacht offers Rendezvous Diving only |
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Compressor: | Not Onboard |
Dinghy: | 14' |
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Dinghy HP: | 60 |
Dinghy Pax: | 8 |
Snorkel Gear: | 10 |
Tube: | Yes |
WakeBoard: | Yes |
PaddleBoard: | 2 |
Float Mats: | Yes |
Swim Platform: | Aft - Haydraulic Platform |
Boarding Ladder: | Aft |
DeepSea Fishing: | Yes |
Fishing Gear: | Yes |
# Fish Rods: | 2 |
Other Toys: | |
Waydoo Flyer One eFoil Seabob Bote Hangout Half Moon Dock Bote SUP's Heated Jacuzzi on flybridge - does not operate while underway. |
Internet: | Onboard WIFI |
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Jacuzzi: | Yes |
BBQ: | Yes |
VCR DVD: | Yes |
Salon Stereo: | Yes |
Amenities | |
Voltages: | 220 |
AC: | Full |
AC Night: | Yes |
AC Surcharge: | no |
Special Diets: | Inq |
Kosher Diets: | Inq |
Nude Charters: | Inq |
Crew Smokes: | No |
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Captain Lené Conradie
Captain Lené Conradie was born and raised in George located in the Western Cape of South Africa. Since she can remember she’s always been up for any challenge, no matter the size, from playing tennis and field hockey at very high levels to crossing the Atlantic Ocean at 20 years of age. Straight after completing High school Lené went ahead and completed her Yachtmaster qualification along with other instructor qualifications, she has worked for two sailing schools in South Africa including the number one rated sailing school in the country. After crossing the Atlantic from Gran Canaria to Antigua and island hopping until the BVI, Lené knew that she found her dream destination, The Caribbean. Lené prides herself in safety, professionalism and creating memories that last a lifetime. She loves to make sure that all guests are happy and would gladly walk,or in this case sail, an extra few miles to ensure that this is the case.
Chef David Ogren
Dave Ogren is a versatile chef with over 20 years of upscale culinary experience and a passion for bringing happiness to others through his culinary creations. Whether a simple grilled cheese sandwich or an intricate multi-course tasting menu, you can taste the love he has for his craft.
As a Michigan native, Chef Dave spent summer days of his childhood on the shores of Lake Michigan picking cherries and catching wild Perch. At this young age he discovered his love of cooking. After attending the Culinary Institute of America in Hyde Park, New York, Dave went on to work in some of the top kitchens in New York City, Boston, and Cape Cod, including working under world famous chef Thomas Keller at the French Laundry in Yountville, California.
After a long and successful career in restaurants, Dave changed his heading to pursue new opportunities as a private chef. Dave has cooked aboard multiple motor and sailing yachts cruising the Caribbean, Bahamas, North Eastern United States, Mexico and Tahiti.
On his off-time, Dave enjoys the cultural experiences of traveling, he is an avid scuba diver and loves to enjoy nature through kayaking, camping, hiking and mountain biking.
Deckhand/ Divemaster Herman Bester
First Mate Herman Bester hails from a small town on the west coast of South Africa called Saldanha. Herman has always had a love for the ocean as he grew up practically right next to the beach where he always found himself snorkeling, fishing, surfing and everything in between. He has a degree in Sports science but then found a new passion for scuba diving. His diving qualifications were done during the winter in South Africa so you might hear him joking about literally sweating while diving in the Caribbean’s beautiful warm waters. Ensuring that the guests are safe, happy and comfortable throughout all stages of a dive is something that he always strives for. With an eye for detail and a love for upkeep Herman takes great pride in the appearance of any vessel he works on. His experience in hospitality assures that he always leaves guests with a smile on their faces and a lasting memory to go along with it.
Chef David Ogren's Sample Menu
Day One - Arrival
Welcome Snacks / Lunch
Fig and Goats Cheese Flat Breads with Arugula, Prosciutto and Balsamic
Crisp Raw Vegetables with Hummus and Buttermilk Ranch
Turkey-Bacon Avocado Wraps
Chips and Salsa Guacamole
Dinner
Herb Roasted Pork Tenderloin with Asiago Polenta, Marinated Tomatoes, Broccolini and Balsamic
Loaded Chocolate Fudge Brownie with Vanilla Ice Cream, Pecans, Caramel and Coconut
Day 2
Breakfast
Fresh Fruit
Quiche of the Day
Roasted Potatoes
Crispy Bacon
Acai Cup
Lunch
Jumbo Lump Crab Cake with Tropical Fruit Salsa, Green Goddess Aioli Mixed Green with Passionfruit Vinaigrette and Crisp Vegetables
Jerked Sweet Potato Fries
(also available on a brioche bun with lettuce, tomato and onion)
5pm Snacks
Spinach and Artichoke Dip with Pita Chips
Watermelon Skewers with Prosciutto, Feta, Jalapeño and Balsamic
Dinner
Roasted Black Angus Filet with Lobster Sauce, Chimichurri Potatoes and Asparagus
Pina Colada Cheese Cake Cups
Day 3
Breakfast
Fresh Fruit
Cheesy Scrambled Eggs with Peppers and Onions
Roasted Potatoes
Crispy Bacon
Maple Pecan French Toast Muffins with Fresh Whipped Cream
Lunch
Tuna Poke Bowls with Coconut Sticky Rice, Avocado, Snap Peas, Marinated Cucumbers, Crab Salad, Roasted Broccoli
(Chicken, Seared and Raw Options Available)
Assorted Sauces and Toppings
5pm Snacks
Bruschetta on Olive Oil Crostini
Goats Cheese with Balsamic Roasted Blueberries
Dinner
Roasted Airline Chicken Breast with Creamy Parsnip Mash, Thyme Roasted Mushrooms, Green Beans
Tiramisu Cups
Day 4
Breakfast
Fresh Fruit
Avocado Toast with Radish, Jalapeño and Sunflower Seeds, Everything Bagel Seasoning
Poached or Scrambled Eggs - Available on request
Roasted Potatoes
Crispy Bacon
Fruit and Granola Yogurt Parfait
Lunch
Jerked Chicken Tacos with Avocado, Tropical Fruit Salsa, Baja Sauce and Cilantro Tortilla Chips with Salsa and Guacamole
Yellow Rice and Cuban Beans
Mixed Greens with Chipotle - Lime Vinaigrette
5pm Snacks
Meats and Cheese Board with Olive Oil Crostini
Dinner
Black Miso Roasted Grouper with Caribbean Coconut Curry Broth, Steamed Bok Choy and Jasmine Rice
Key Lime Pie with Fresh Whipped Cream and Raspberry Sauce
Day 5
Breakfast
Fresh Fruit
Eggs Shasuka - Eggs Baked with North African Stewed Peppers, Tomato, Onion and Spices with Toasted Pita and Feta Cheese
Crispy Bacon
Freshly Baked Pan Chocolate
Fruit Smoothie
Lunch
Romaine and Shredded Kale Caesar Salad with Parmesan Crostini and Lemon (Choice of available Protein)
Warm Rolls with Butter
5pm Snacks
Sweet and Sour Pineapple Chicken Skewers
Dinner
Korean BBQ Braised Short Ribs with Creamy Whipped Potatoes, Maple-Sriracha Brussels Sprouts and Crispy Green Onions
Strawberry Short Cake Cup
Day 6
Breakfast
Fresh Fruit
Chiliquelees Rancheros - Baked Tortilla Chips with Red and Green Salsa, Sour Cream, Avocado, Jalapeño, Cilantro and Melted Cheese
Lunch
Dave’s Fancy Chicken Sandwich with Lettuce, Tomato, Red Onion, Avocado and Pepper Jack Cheese, Toasted Brioche Bun, Chipotle Ranch
Truffle Parmesean Fries
Mixed Greens with Roasted Garlic Vinaigrette
Dinner
Mango Chili Marinated Chicken Skewers
Steamed Basmati Rice
Ginger Stir Fried Vegetables
Soy Glaze
Chocolate Mousse with Fresh Whipped Cream and Biscoff Cookie Crumble
Day 7
Breakfast
Fresh Fruit
Mini Frittata Egg Cups with Peppers, Onion and Cheese
Smoked Salmon with Cucumber, Capers, Red Onion, Creme Cheese Toasted Bagel
Roasted Potato
Lunch
Caribbean Lobster Quesadillas with Peppers, Onions and Melted Cheese Tomato Salsa, Guacamole
Baby Spinach Salad With Tropical Fruit
Dinner
Roasted New Zealand Lamb Chops with Butternut Squash Puree, Snow Peas, Mint, Lamb Sauce
Seasonal Fruit Cobbler with Vanilla Ice Cream
Day 8 - Drop Off
Brunch
Fresh Fruit
Classic Eggs Benedict
Waffles with Berries Whipped Cream and Maple Syrup Crispy Bacon
Roasted Potatoes
SEASON: | 2 Guests | 4 Guests | 6 Guests | 8 Guests | 10 Guests |
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Winter 2024 to 2025 | $55,000 | $57,000 | $59,000 | $61,000 | $63,000 |
Summer 2025 | $55,000 | $57,000 | $59,000 | $61,000 | $63,000 |
Winter 2025 to 2026 | $58,000 | $60,000 | $62,000 | $64,000 | $66,000 |
Summer 2026 | $58,000 | $60,000 | $62,000 | $64,000 | $66,000 |