WANDERLUST Yacht Description
Offered by DMA Yachting, the impressive charter yacht WANDERLUST is a 50 ft sailing catamaran. The most attractive features of WANDERLUST are her absolute comfort and alfresco dining areas. WANDERLUST spends the summer and winter season in St Vincent & Grenadines. She was completed by recognized shipbuilder Lagoon in 2022. The well-planned yacht layout features 4 large cabins and comfortably accommodates up to 8 guests.
WANDERLUST is offered primarily as a sailing catamaran. The the core layout is spread out from the main saloon, which connects to the aft deck. The aft deck is expansive, with a comfortable dining and seating area and that's where the guests spend most of their time. The modern cabins offer designer mattrace beds and feature ensuite bathrooms. The cabins offer unbeatable views in the morning and are located just below deck. Multiple portholes provide a connection with the natural world outside.
The sailboat features 2 x Yanmar 4JH80 engines and a generator.
Accommodation
Accommodates 8 guests in 4 cabins with 3 ensuite heads w/ enclosed showers.Crew will take port aft cabin
What is the cabin arrangement of WANDERLUST?
- 3 VIP cabins
- 1 Double cabin
WANDERLUST
-
Weekly price: $25,000 - $28,000
Low Season | High Season
- Length: 50'
- # of Guests: 8
- # of Cabins: 4
- # of Crew: 2
- Builder: Lagoon
- Cruising Speed: 8 knots
- Max. Speed: 14 knots
- Built Year: 2022
WANDERLUST 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 |
| Winter 2022 to 2023 | $25,000 | $25,500 | $26,000 | $26,500 | $27,000 | $27,500 | $28,000 | $0 | $0 | $0 | $0 |
| Summer 2023 | $25,000 | $25,500 | $26,000 | $26,500 | $27,000 | $27,500 | $28,000 | $0 | $0 | $0 | $0 |
| Winter 2023 to 2024 | $27,000 | $27,500 | $28,000 | $28,500 | $29,000 | $29,500 | $30,000 | $0 | $0 | $0 | $0 |
WANDERLUST Yacht Charter Price
| # of charter days | Base Price | APA (deposit for provisioning, fuel, docking fees, etc) | Total | Note | |
|---|---|---|---|---|---|
| 14 day charter | 50,000$ to 56,000$ | 10,000$ to 16,800$ | 60,000$ to 72,800$ | Discounts outside the main season are common. | |
| 7 day charter | 25,000$ to 28,000$ | 5,000$ to 8,400$ | 30,000$ to 36,400$ | Standard charter rate, base for all calculations. | |
| 3 day charter | 12,500$ to 14,000$ | 2,500$ to 4,200$ | 15,000$ to 18,200$ | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 25,000$ / 6 * 3 days = 12,500$ |
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: $25,000
High season rate: $28,000
BVI Cruising Permits, Fees, and Taxes are included in the rate.
*6 Night Minimum*
Boat Requires 48hr Turns
3 queen ensuite cabins and midship cabin are available to guests. Midship and port forward cabins share head. Crew will take port aft queen cabin.
HOLIDAYS:
2022
Christmas Flat Rate $30,000 inquire about pick up and drop off. 7 night minimum. Charter must end on or before 12/26/2022
New Years Flat Rate $35,000 inquire about pick up. 7 night minimum. Charter must start no earlier than 12/27/2022
Please inquire for 2023 Holiday Rates
HALF-BOARD RATES: Discount Applied First
(7/4/3 BREAKFAST/LUNCH/DINNER): $150 off / person
***3 lunches and 4 dinners ashore at client expense***
LESS THAN 6 NIGHT CHARTERS DIVIDE BY 6 RULE:
(Rate / 6 X #Nights)
***(Rate divided by 6N X number of nights*** For 6 nights divide rate by 7 X 6N.
SLEEP ABOARD:
$2,000 Sleep aboard the night before the charter departs
Guests arrive to the yacht at 5pm. Snacks and welcome drink served, this is not an open bar. Dinner is ashore on clients expense. Continental breakfast provided next morning. Vessel departs at noon.BVI Cruising Permits, Fees, and Taxes are included in the rate.
*6 Night Minimum*
Boat Requires 48hr Turns
3 queen ensuite cabins and midship cabin are available to guests. Midship and port forward cabins share head. Crew will take port aft queen cabin.
HOLIDAYS:
2022
Christmas Flat Rate $30,000 inquire about pick up and drop off. 7 night minimum. Charter must end on or before 12/26/2022
New Years Flat Rate $35,000 inquire about pick up. 7 night minimum. Charter must start no earlier than 12/27/2022
Please inquire for 2023 Holiday Rates
HALF-BOARD RATES: Discount Applied First
(7/4/3 BREAKFAST/LUNCH/DINNER): $150 off / person
***3 lunches and 4 dinners ashore at client expense***
LESS THAN 6 NIGHT CHARTERS DIVIDE BY 6 RULE:
(Rate / 6 X #Nights)
***(Rate divided by 6N X number of nights*** For 6 nights divide rate by 7 X 6N.
SLEEP ABOARD:
$2,000 Sleep aboard the night before the charter departs
Guests arrive to the yacht at 5pm. Snacks and welcome drink served, this is not an open bar. Dinner is ashore on clients expense. Continental breakfast provided next morning. Vessel departs at noon.
Price Terms
Inclusive
Specifications
Features
Layout
More Specifications
Diving Onboard
Diving group number depends on certified divers experience.
Additional dives $50 per dive per person.
Fishing
Green Initiatives
Water Sports
Other Entertainment
Complementary USVI and BVI map to track your charter
Stream2Sea Products Including-
Shampoo
Body Wash
Leave-In Conditioner
Body Lotion
Reef Safe 30SPF Sunscreen
Crew Information
Captain
Chef/Mate
Captain: Francois Botha
Captain Francois
Hailing from Limpopo in South Africa, Francois comes from a small farming town in the Afrikaans area of the country. He grew up close to the nature and the breathtaking wildlife of the area, and has carried his love of the outdoors throughout his life.
Francois began his maritime career working as a commercial diver, flown out to the BVI to assist in the mass clean up and yacht salvage in the wake of Hurricanes Irma and Maria. As a qualified class 2 Commercial Bell Diver he is more than comfortable below sea level, and has recently transferred his skills to qualify as a Dive Master, ensuring all guests are in more than safe and experienced hands.
One of his proudest achievements is his involvement with a non-profit charity in the BVI creating artificial reefs and interactive dive sites including the sunken wreck of the ‘Willy T’ and ’Sharkplano’, he has unwaivered local knowledge of the sites and will ensure to show you the very best spots.
Being an incredibly calm and collected character, Francois will always be at your service with a smile and will make sure his guests feel well attended to and safe, whilst giving them their own tailored trip of a lifetime.
Qualifications and Skills
STCW-HLSCC Tortola
PADI IDC- In process, Rainbow Reef Dive School, Key Largo (Completion September 26th)
PADI DIVEMASTER-Aquanauts Grenada
Certification of Commercial Class II Diver, Jacks Dive Chest
Commercial Diving School (Member: NO M-JDC)
-Decompression Chamber Operator -Underwater Welding Proficiency
-H2S-Hydrogen Sulfide Induction Course -SSDE Nitrox Diver Class III
-Compressor Operator -Pre Sea Induction Course
DMT-IMCA Diver Medic (PDC-DMT-950) Professional Diving Centre, Durban Harbour
Diving First Aid & First Aid at Work (Level 3)
Commercial Diver Advanced 02 Administration Certificate
Diving Medical Certificate Class II (Air) with Decompression Chamber, Dr MJ Pravetz PhD
Chef/ First Mate Katie
Katie’s love for yachting started in her early teens where she spent family holidays sailing the Ionian in Greece
Her sailing career began where she worked as a hostess in Lefkada, then moving across to seek new challenges in the windy Saronic Gulf and Cyclades. From there she moved to the British Virgin Islands, during her downtime between seasons she studied at Culinary school in Devon and on the Isle of Wight, developing and refining her love for cookery.
Katie began cheffing professionally in 2016 in the Caribbean where she found a love for the culture and flavours of the area.
She has been working in the Caribbean ever since, spending her downtime diving, kiteboarding and exploring all of natures little secrets that the BVI has to offer.
She is also a qualified Day Skipper and Rescue Diver so you’ll be sure to be in safe and competent hands across all elements of the yacht.
Whatever your requests or requirements Katie is more than happy to tailor her menu for her guests every need, using only the freshest and most vibrant local ingredients Katie’s dishes will guarantee to wow!
Qualifications and Skills
Certificate in Intermediate Cookery, Ashburton Culinary School
-Mastery of Core Skills
-Premium Fish, Poultry, Butchery and preperation
-Pasta and Pastries
-Sauces, Vinaigrettes, Marinades, and Garnishes
USKA Superyacht Cookery Foundation
-Sundowners and Canapes
-Sushi
-Menu Planning and Food Provisioning
-Packing Hazards, Regulations, and Stowage
USKA Superyacht Interior Foundation
-RYA Powerboat Level 2
-MCA STCW Basic Training
-VHF Short Range Radio
-CIEH Food SafetyLevel 2
-All Service styles including Silver
-Floristry and Table presentation
-Wine, Port, Cigar Study
-Cocktails-presentation and mixology
PADI Rescue Diver
Emergency First Response-CPR and First Aid
Crew fully vaccinated
Menu
Chef Katie's Sample Menu
Breakfast
Seasonal fresh fruit salad, homemade granola and freshly squeezed juice
Warm crusty Cobb loaf, breakfast muffins
Selection of jams and homemade seville marmalade
To Order
Eggs any way
Smoked salmon, cream cheese and capers on toasted bagel
Sweet or savoury crepes
Avocado/Mushroom toast, roasted cherry tomatoes, balsamic reduction and rocket
Eggs/Portobello Benedict or Florentine on toasted muffin
Traditional English breakfast, eggs any way, Bacon, sausage, hashbrown, sautéed mushrooms, roasted vine tomatoes and avocado
Lunch
May be served as indervidual plates or buffet style
Smoked salmon and leek quiche, summer greens
Chimichurri Sirloin, heirloom tomato salad
Sous vide chicken ceaser salad
Roasted black bean burgers, mango and tomato salsa, cajun wedges
Fresh local fish en papillote, tomato and herb buckwheat salad, split dressing and poached egg
Salmon fishcakes, roasted butternut and pomegranate salad
Garganelli pasta with chorizo and peas
Canapes
Smoked salmon blinis, chive and cream cheese
Mushroom, spinach and goats cheese Vol-Au-Vents
Roasted and stuffed prosciutto wrapped fig
Stiltonand chutney rarebit on rye
Devils on horseback, peppered blackberry sauce
Bruschetta with ricotta, quail eggs and chive
Charcuterie
A selection of local meats, cheeses and olives, chutneys and artisan breads
Starters
Red onion and goats cheese tart, dressed greens
Brocolli and stilton soup
Smoked salmon carpaccio with orange, beetroot and lemon
Honeyed fig, burrata and prosciutto salad with hazelnuts
Sous vide fennel, orange and quinoa salad
Fresh prawn cocktail, homemade sauce
Malaysian chicken satay
Mains
Beef wellington, sautéed kale, potato fondant and rosemary jus
Local fresh fillet fillet, asparagus bouquets, saffron rice and lemon white wine sauce
Fillet steak with Cafe de Paris butter, cauliflower puree, carrot en papillote and sweet and smoky potato wedges
Sous vide duck breast, potato dauphinoise, braised red cabbage and passion fruit sauce
Butternut squash, leek and ricotta lattice pie, served with dressed leaves and new potatoes
Pork tenderloin, orange and brandy cream sauce, sweet potato puree, tenderstem broccoli
fresh grilled prawns, mushroom and truffle risotto
Dessert
Chocolate, rum truffle torte, fresh cream and berries
Tropical Eton mess, lemon curd cream and passionfruit sauce
Spiced apple crumble, custard and vanilla bean ice cream
Tiramisu, blackberry compote
Raspberry and whiskey cream pots, homemade shortbread and fresh cream
Irish cream chocolate mousse, chocolate art and baby bushwhacker
Lemon Tart, berry coulis, mirangue pieces
Gallery
