INDULGE II Yacht Description
Introduced by DMA Yachting, the astonishing charter yacht INDULGE II is a 90 ft motor yacht featuring a jetski and a hot tub. The primary distinction of INDULGE II are her absolute comfort and alfresco dining areas. INDULGE II spends the summer and winter season in St Vincent & Grenadines. She was completed by the well-known ship builder Ferretti in 2006. A comprehensive refit was completed in 2022. The ingenious yacht layout features 4 cozy cabins and comfortably accommodates a group of 10 guests.
INDULGE II is classified as a superyacht. The key part of the boat -roomy aft deck, is right next to the the heart of the yacht - the main saloon. The main saloon is a comfortable space that is well-equipped and inviting for meaningful conversations and boasts a number of entertainment options. 4 comfortable cabins are laid out for maximum privacy and comfort.
The motor yacht features 2 - MTU Engines 2 - 32 Watt Kohler Generators engines and a generator.
Accommodation
INDULGE II is a 2006 motor yacht with a 2022 refit, built for high-energy island-hopping and easy luxury. Her top-deck hot tub is the showstopper after a saltwater day, while the oversized bow pad with bimini offers front-row views in shaded comfort. A capable tender, water toys, and e-bikes add plenty of ways to explore both on the water and ashore.
Accommodating 8 to 10 guests, INDULGE II offers 4 cabins: 1 master cabin, 1 VIP cabin, and 2 twin cabins. For charters with 10 guests, 2 guests must be children under 10 years old. Spacious, playful, and designed for memorable days at sea, INDULGE II keeps the itinerary lively and the onboard experience effortlessly comfortable.
Captain Only
N/AWhat is the cabin arrangement of INDULGE II?
- 1 Master cabin
- 1 VIP cabin
- 2 Twin cabins
- 2 Pullman cabins
INDULGE II
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Weekly price: $42,000 - $48,000
Low Season | High Season
- Length: 90'
- # of Guests: 10
- # of Cabins: 4
- # of Crew: 4
- Builder: Ferretti
- Consumption: 60 1
- Cruising Speed: 15
- Max. Speed: 25
- Built Year: 2006
- Refit: 2022
- Turnaround: 48 hours
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INDULGE II Charter Price Details
| Season Name | 2 guests | 3 guests | 4 guests | 5 guests | 6 guests | 7 guests | 8 guests | 9 guests | 10 guests | 11 guests | 12 guests |
| Summer 2026 | $48,000 | $49,000 | $50,000 | $51,000 | $52,000 | $53,000 | $54,000 | $55,000 | $56,000 | ||
| Summer 2026 | $42,000 | $42,000 | $42,000 | $42,000 | $42,000 | $42,000 | $42,000 | $42,000 | $42,000 | ||
| Winter 2026 to 2027 | $48,000 | $49,000 | $50,000 | $51,000 | $52,000 | $53,000 | $54,000 | $55,000 | $56,000 | ||
| Winter 2026 to 2027 | $42,000 | $42,000 | $42,000 | $42,000 | $42,000 | $42,000 | $42,000 | $42,000 | $42,000 | ||
| Additional Rates & Notes |
Price Terms
Plus Expenses - add APA to the price you see
Plus Expenses arrangement includes the boat and crew only (without tip).
All additional/variable expenses such as Gas and Food are deducted from an Advance Provisioning Allowance (APA) - an additional deposit that is added on top of the charter price.
The expenses, such as provisioning, fuel, marina fees, are deducted from the APA. The APA is based on the price of the yacht and ranges from 15% (crewed sailing yachts) to 30% (motor yachts with higher fuel consumption).
For a motor yacht like INDULGE II, the expected APA is 25% to 40% of the charter price ($10,500 - $16,800), making the charter cost $52,500 to $58,800. Exact amount will be confirmed after inquiry.
You can actively control these expenses in your preference sheet (local vs. imported beverages) and by choice of itinerary (distances traveled).
The remainder of the APA is returned after charter.
INDULGE II Yacht Charter Price
| # of charter days | Base Price | APA (deposit for provisioning, fuel, docking fees, etc) | Total | Note | |
|---|---|---|---|---|---|
| 14 day charter | 84,000USD to 96,000USD | 16,800USD to 28,800USD | 100,800USD to 124,800USD | Discounts outside the main season are common. | |
| 7 day charter | 42,000USD to 48,000USD | 8,400USD to 14,400USD | 50,400USD to 62,400USD | Standard charter rate, base for all calculations. | |
| 3 day charter | 21,000USD to 24,000USD | 4,200USD to 7,200USD | 25,200USD to 31,200USD | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 42,000USD / 6 * 3 days = 21,000USD |
All prices are generated by a calculator and serve as a guide for new charterers. Any additional information of the Price Details section has priority over above. Availability is always subject to confirmation. Gratuity not included for it's discretionary character, usually 5%-25% of the Base Price.
Price Details
Price from: USD42,000
High season rate: USD48,000
INDULGE II Yacht Charter Locations
Summer Season
Winter Season
Amenities
Specifications
Features
Layout
More Specifications
Diving Yacht offers Rendezvous Diving only
Included with each charter is 250 GB of Wi-Fi data usage. Additional data may be purchased at a rate of $100 per 50 GB, at the Charterer’s expense.
Fishing
Green Initiatives
Water Sports
Other Entertainment
Hot tub
Large Swim Platform
Automatic swim ladder on swim platform
Large bimini over large bow pad with pillow head rest
Large bimini on Flybridge
tanning pads on flybridge
beach chairs
Umbrella and chair for use on swim platform
Starlink Wifi
Crew
Captain
First Mate
Chef
Captain: Shachar Ben-David
Captain Shachar “Shack” Ben-David, First Mate Michael Maxime, and Chef Melinda “Mindy” Goforth bring deep regional knowledge, professional seamanship, thoughtful service, and warm hospitality to every charter. With experience spanning the U.S. Coast Guard, luxury yachts, game-fishing vessels, Caribbean cruising, and professional yacht cuisine, they create an onboard atmosphere that feels polished, welcoming, and tailored to each guest.
Click each crew profile to learn more about their background, experience, and personal story.
Menu
Freshly prepared cuisine featuring relaxed breakfasts, flavorful midday favorites, plated dinners, sweet finishes, and cocktails crafted for life aboard. Sample menu selections are listed below and may vary based on guest preferences, provisioning, and chef creativity.
DAY BREAK
Eggs Benedict Florentine with Side of Fruit
Brie Cheese Stuffed French Toast Roll-Ups with Blueberry Compote with Side of Breakfast Sausage, and Fruit
All American Continental - Sausage, Scrambled Eggs, Home Fries,Banana Chocolate Chip Muffins, Fruit & Granola Yoghurt Parfait, Toast and Jam
Huevos Rancheros with Chorizo topped with a fried egg and Cilantro
Smashed Avocado Toast Topped with Sunny Side Up Egg, Crispy Bacon, Diced Tomato and Queso Fresco
Homemade Cinnamon, Blueberry, and Chocolate chip Pancakes with Mixed Berry Compote, Sausage and Fruit
Fit for a Sailor Frittata Spinach Feta Caramelized onion
MIDDAY
Goat Cheese Stuffed Lamb and Sirloin Burgers Topped with Caramelized Onions, Candied Bacon and Black Truffle Mayo on a Brioche Bun
Grilled Flank Steak & Burrata Salad with Homemade Honey Balsamic Dressing
Seared Locally Caught Yellowfin Tuna Poke Bowls and fresh catch sushi rolls
Grilled Chicken Caesar Salad with homemade caesar dressing and croutons
Chili Lime Locally Caught Mahi-Mahi Tacos Topped with Avocado, Red-Cabbage,Queso Fresco, Crema Homemade Guacamole and Mango salsa
Seared Lamb Chops with Mediterranean Quinoa Spinach Salad
Greek Chicken Kebabs with Bell Peppers, Cherry Tomatoes & Onions, served with Parmesan Basil Orzo Pasta and Homemade Tzatziki Sauce
HORS D'OEUVRES
Fresh Bruschetta with Goat Cheese Crostini
Smoke Salmon Wrapped Asparagus Filo Fingers
Smoked Salmon Lox Cucumber Cannelloni
Chef’s Choice Cured Meat and Cheese Board
Crudite Platter with homemade Sun Dried Tomato Feta Hummus
Caprese salad with Locally Grown Basil topped with Balsamic Reduction
Sushi Grade Tuna Seaweed Wasabi Creme Fraiche Martini
MAIN
Caribbean Jerk Salmon, Red Pepper Mango Avocado Cabbage Slaw over Coconut Rice
Brown Butter-Basted Beef Fillet, Lobster Tail, Shallot Tarte-Tatin, Parsnip Purée, Rainbow Carrots, drizzled with Madeira Jus
Moroccan Spiced Chicken Wrapped In Pancetta Served with Fig and Pistachio Boudin, Haricot Vert, Roasted Butternut Squash & Chicken Jus
Charleston Crab Cakes over Roasted Red Pepper Purée served with Fire Roasted Corn and Caesar Salad
Sea Bass seared in Chili Crisp Served over “Not so Southern” Succotash and Corn Purée
Chicken Piccata with Portobello Mushroom Linguine, served with Greek Salad
Herb Crusted Lamb Chops, Rosemary & Thyme Dauphinoise Potatoes, Nicoise Salad, Balsamic Reduction
DESSERT
White Chocolate & Cardamom Tart, with Dark Chocolate Sorbet and Passion Fruit Yolk
Lemon Curd Tart with Fresh Whip Cream and Raspberries
Hot Mango Soufflé with Vanilla Bean Ice Cream
Thai Fried Caramelized Pineapple, Lime Syrup and Coconut Rice Pudding
Vanilla Creme Brûlée
Grandma Goforth’s Lemon Pound Cake
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