Length: | 48 ft |
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Builder: | Dufour |
Year Built: | 2023 |
Max Guests: | 8 |
Cabins: | 4 |
# Crew: | 2 |
Max Speed: | 10 |
Cruising: | 6 |
Fuel Use: | 197.97 US Gall/Hr |
Beam: | 26.25 ft |
Draft: | 4.26 ft |
Base Port: | USVI / BVI / SXM |
Utopia - your perfect charter option boasting a new, clean cut model and stylish interior and exterior design. Utopia is equipped with three queen sized cabins, and one twin cabin for guests to use - all with en-suite facilities and AC. This new model of Catamaran has an abundance of interior and exterior space with multiple sunbathing decks and an open plan layout. Serenity is ideal for relaxing with privacy and socialising on board. |
Utopia is equipped with x3 queen cabins and x1 twin bunk cabin for guests to use. The 3 queen cabins have en suite bathrooms and the bunk cabin has its own bathroom but it is just outside the cabin door in the hallway. Guests do not share a bathroom with crew. Additional costs apply if crew are asked to change cabins to the bunk cabin. | |
Queens: | 3 |
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Twin Cabins: | 1 |
Scuba: | Yacht offers Rendezvous Diving only |
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Compressor: | Not Onboard |
Dinghy: | TBD |
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Dinghy HP: | TBD |
Dinghy Pax: | 10 |
Snorkel Gear: | Yes |
Tube: | Yes |
PaddleBoard: | Yes |
2 Man Kayak: | Yes |
Float Mats: | Yes |
Swim Platform: | Aft |
Boarding Ladder: | Aft |
Fishing Gear: | Yes |
Gear Type: | Light Tackle |
Internet: | Onboard WIFI |
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BBQ: | Yes |
Salon Stereo: | Yes |
Num CDs: | Yes |
iPod: | Yes |
Amenities | |
AC: | Full |
Hair Dryer: | Yes |
Special Diets: | Yes |
Kosher Diets: | Inq |
Nude Charters: | Inq |
Guest Smoke: | On deck only |
Crew Smokes: | No |
Guest Pet: | No |
Children?: | Yes |
Min Age: | Water safe |
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Meet the 2024-2025 crew!!
Captain CJ -
I grew up in a small town in the west coast of South Africa named Langebaan. It's a beautiful rural town with a breathtaking coastline with many water activities right at your doorstep.
Since I can remember, I've always been out at sea with my father and his friends, catching fish, diving, surfing, and sailing the west coast and around Cape Town. From a young age I have been taught about the ocean and the beauty of it, in some ways it has become an addiction of mine to spend every day out at sea.
As I got older, I got a scholarship to play rugby for a school in South Africa and had to move away from the ocean. My plan was to pursue a career in Rugby but unfortunately COVID-19 came along, and I had to work to earn an income. I was unsure on what to do, so I turned to the thing I know and love most, spending my time at sea! This is when my career in the yachting industry began. I have been in the industry since 2021 and had the opportunity to gain experience and knowledge in many different aspects of the industry.
I greatly enjoy entertaining guests, showing them around on the water, and teaching them the beauty of the ocean.
Chef Tilley -
Having grown up in the waterfront city of Portsmouth in the UK I was always surrounded by water. From a young age I have been
absolutely captivated by it, finding any excuse to be on the water. My Father owned a small sailboat and from the age of 4 I was out most weekends with him sailing around the city and across the water to the nearby Island, Isle of Wight. I also participated in Kayaking, paddle boarding and more as I grew older.
With my mother being a chef I was constantly on call for any help I could give her in the kitchen which is where my love for cooking comes from. When I go home, I often cook for family and friends to show them the new tastes and cuisine I have discovered on my travels.
Before I joined the Yachting industry I was working as a Travel Agent for mostly high-end clients, creating their dream luxurious trips with activities and excursions pre planned for them. I thoroughly enjoyed this job as I was helping these families and couples create lifelong experiences of seeing the world.
Chef Tilley's Sample Menu
Breakfast
Berry Topped French Toast
Warm and sweet French toast topped with homemade berry compote and extra fresh berries too top off.
Breakfast Wraps
Soft scrambled eggs, crispy bacon, lushes avocado and roasted mini potatoes wrapped up in a warm tortilla wrap.
Fluffy Pancetta Omlette
Served with a side salad of green leaves, cheery tomatoes and cucumber drizzled in a French dressing."
Eggs Benedict
Traditionally served with smoked salmon and avocado, can alternatively be served with bacon
American-Style Pancakes
Chocolate chip/Blueberry or plain fluffy pancakes serves with an assortment of berries and/or bacon
Traditional "Full English"
Plate full with crispy bacon, sausages, fried eggs, tomatoes, beans and toast.
Pina Colada Yoghurt Breakfast Bowl
Vanilla yoghurt, fresh pineapple, toasted coconuts and hazelnuts
Lunch
Seafood Risotto
Shrimp, Mussels, Mahi in a creamy sauce
Fajitas De Pollo
Authentic Mexican chicken fajitas served with a side salad
Alfredo Pasta
Rich and creamy sauce with crispy chicken cooked in paprika, garlic and onion powder
Cheeseburgers
Loaded cheeseburger with bacon, egg and tomato. Served with chunky cut wedges
Build your own tacos
Shrimp, chicken, pulled pork with guacamole, sour cream and salad
Homemade Pizzas
Choice of Margherita or Diavola
Grilled Crayfish
Served with new potatoes and chive butter sauce
Hors D'oeuvres
Always Served With Captains Cocktail Of The Day
Prosciutto Melon Bites
Sun-dried Tomato Basil Roll Ups
Antipasto Skewers
Ham, Cream Cheese and Jam in Phyllo cups
Cheese stuffed Cherry Tomatoes
Deviled Eggs with Bacon
Brie, Fig and Prosciutto Crostini
Dinner
Fillet Steak
Served with Peppercorn Sauce, Garlic Potatoes and Chefs Vegetables
Classic Chinese Beef Stir Fry
Soft noodles mixed with succulent beef and everyones favourite vegetables in Chinese original recipe sauce
Feta and Herb Crusted Salmon
Served with grilled asparagus
Creamy Carbonara Pasta
Served with homemade garlic bread
Grilled Pork Chops
Served with Potato salad and roasted broccoli
Crispy Squid on Smashed Avo
Served with a side salad
Creamy Tuscan Chicken
Served with bacon wrapped asparagus and creamy
mashed potatoes
Dessert
Mediterranean Lemon cake
Aperol Spritz Trifles
Raspberry Cheesecake cups
Chocolate Velvet Cake
Strawberry Daquiri served in a mason jar with Vanilla
Ice Cream
Triple Chocolate Trifle
Mango Sorbet
SEASON: | 2 Guests | 4 Guests | 6 Guests | 8 Guests |
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Winter 2024 to 2025 | $19,700 | $19,700 | $20,700 | $21,700 |
Summer 2025 | $19,700 | $19,700 | $20,700 | $21,700 |
Winter 2025 to 2026 | $20,700 | $21,700 | $22,700 | $23,700 |
Summer 2026 | $20,700 | $21,700 | $22,700 | $23,700 |