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Adea Yacht Description
Offered by DMA Yachting, the breathtaking charter yacht Adea is a 62 ft sailing catamaran. Adea spends the winter season in British Virgin Islands. She was completed by the ship builder Sunreef Yachts in 2017. The well-planned yacht layout features 4 generous cabins and comfortably accommodates a maximum of 8 guests.
Adea 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 where heart of the yacht is and that's where most of the meals are served. The fascinating cabins are located below the main saloon, connected by stairs (inquire about handicapped access). The cabins offer designer mattrace beds and feature ensuite bathrooms. Multiple portholes provide a connection with the natural world outside.
The sailboat features Yacht website: https://adea-yachting.com/ engines and a generator.
Accommodation
**The crew cabins are aft port side and forepeak.What is the cabin arrangement of ADEA?
- 1 Master cabin
- 3 VIP cabins
ADEA
-
Weekly price: $30,000 - $39,500
Low Season | High Season
- Length: 62'
- # of Guests: 8
- # of Cabins: 4
- # of Crew: 3
- Builder: Sunreef Yachts
- Built Year: 2017
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ADEA 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 2024 | $30,000 | $30,000 | $30,000 | $30,000 | $30,000 | $30,000 | $30,000 | $0 | $0 | $0 | $0 |
| Winter 2024 to 2025 | $36,000 | $37,000 | $37,500 | $38,000 | $38,500 | $39,000 | $39,500 | $0 | $0 | $0 | $0 |
| Summer 2025 | $36,000 | $37,000 | $37,500 | $38,000 | $38,500 | $39,000 | $39,500 | $0 | $0 | $0 | $0 |
ADEA Yacht Charter Price
| # of charter days | Base Price | APA (deposit for provisioning, fuel, docking fees, etc) | Total | Note | |
|---|---|---|---|---|---|
| 14 day charter | 60,000$ to 79,000$ | 12,000$ to 23,700$ | 72,000$ to 102,700$ | Discounts outside the main season are common. | |
| 7 day charter | 30,000$ to 39,500$ | 6,000$ to 11,850$ | 36,000$ to 51,350$ | Standard charter rate, base for all calculations. | |
| 3 day charter | 15,000$ to 19,750$ | 3,000$ to 5,925$ | 18,000$ to 25,675$ | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 30,000$ / 6 * 3 days = 15,000$ |
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: $30,000
High season rate: $39,500
GENERAL NOTES:
MINIMUM NIGHTS: 5, Inquire for less
For 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights.
SLEEP ABOARD: Sleep aboard the night before charter dates. Available for 1/2 the daily rate.
Includes boarding after 4pm, welcome cocktail and canapes plus a light breakfast the next morning. Dinner is to be taken ashore at client expense.
HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense.
2/$35,700 3/$36,550 4/$36,900 5/$37,250 6/$37,600 7/$37,950 8/$38,300
LOCAL FARE MEAL PLAN: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
2/$35,850 3/$36,775 4/$37,200 5/$37,625 6/$38,050 7/$38,475 8/$38,900
CHRISTMAS & NEW YEARS:
7 night minimum.
CHRISTMAS 2024: 1-8 guests @ $42,000 - charter must end by 12/26
NEW YEARS 24/25: 1-8 guests @ $47,400 - charter may not start prior to 12/28
GENERAL NOTES:
MINIMUM NIGHTS: 5, Inquire for less
For 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights.
SLEEP ABOARD: Sleep aboard the night before charter dates. Available for 1/2 the daily rate.
Includes boarding after 4pm, welcome cocktail and canapes plus a light breakfast the next morning. Dinner is to be taken ashore at client expense.
HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense.
2/$35,700 3/$36,550 4/$36,900 5/$37,250 6/$37,600 7/$37,950 8/$38,300
LOCAL FARE MEAL PLAN: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
2/$35,850 3/$36,775 4/$37,200 5/$37,625 6/$38,050 7/$38,475 8/$38,900
CHRISTMAS & NEW YEARS:
7 night minimum.
CHRISTMAS 2024: 1-8 guests @ $42,000 - charter must end by 12/26
NEW YEARS 24/25: 1-8 guests @ $47,400 - charter may not start prior to 12/28
Price Terms
Inclusive
ADEA Yacht Charter Locations
Summer Season
Winter Season
Amenities
Specifications
Features
Layout
More Specifications
Diving Onboard
Dive gear available on the boat includes: 3 tanks, 4 BCDs (S, M, L, XL), 3 octos/regs with dive computers and an air compressor onboard. If more people want to dive, additional gear/tanks can be rented at additional costs.
Fishing
Green Initiatives
Water Sports
Crew Information
Captain: Luka Walsh
Captain Luka
Captain Luka hails from Dublin, Ireland and brings a wealth of sailing and outdoor sports experience to the team. He has a Higher National Diploma in Outdoor Adventure Management where he learned to teach sailing, windsurfing and whitewater kayaking from some of Ireland’s most experienced outdoor leaders. Luka has a passion for teaching and instructing in many outdoor sports, including leading wilderness canoe trips in Canada, raft guiding and kayaking on Irish rivers and seas, sailing and windsurfing in Corsica and up and down Ireland’s west coast. Luka is a big believer in self-development and experiential learning, and has a passion for teaching and sharing outdoor sports with others.
Chef Radiance
Cooking and Baking are her favorite hobbies, she developed a love for this at the tender age of six. In her spare time at home she can always be found in the kitchen, using different ingredients to prepare a meal, or baking a variety of sweet treats. To enhance and better herself in what she loves,
Radiance earned the title of Junior Chef, at the 2nd annual Junior Chef challenge, held in November 2014, on Virgin Gorda at Rosewood Little Dix Bay Resort. With her earnings, she then travel alongside some of the B.V.I best chefs and bartender to represent her country in the annual, “Food and Wine Festival", which took place in Delaware. This accomplishment of the Junior chef title, had also placed her on the BVI Culinary team. Which gave her the opportunity to visit many kitchens and chefs around the B.V.I and to also travel for her territory. Radiance reaped the benefits of being a member of the BVI Culinary team 2018, when she won the Best Seafood Competition in 2018. Radiance would like to continue her culinary streak as she immerses herself in the industry. She is so versatile in her skills having worked in restaurants , as a pastry chef and now a charter chef.
First Mate/Stew Hannah
Hannah's journey in the field of hospitality began as a Certified Nursing Assistant, where she cared for elderly patients in a nursing home. Through this experience, she learned the importance of creating a warm and welcoming environment to ensure her patients felt comfortable and at ease.
When Hannah made the decision to relocate to the British Virgin Islands after graduating from Appalachian State University in May of 2021, she knew she wanted to continue her work in hospitality. She found a position with a reputable day charter company where she could share her passion for the ocean and the beautiful environment surrounding her. After working on day charters for two years Hannah transitioned to working on Adea where she has been for a year now. Working on Adea has given Hannah the opportunity to show her love for mixology and party planning.
With her natural enthusiasm and genuine care for others, Hannah excels in creating unforgettable experiences for her guests.
Her ability to connect with people and create lasting memories is of upmost importance to her.
Menu
Day 1
Welcome Spread & Dinner
Baked brie coated in honey with fresh thyme and grapes
Assortment of Italian meats and cheese platter
Homemade sun-dried tomato hummus with crackers
Tomato-Mozzarella salad with onion and balsamic drizzle
Beef Bolognese pasta
Freshly roasted garlic parmesan bread
Dessert
Local fruit and cheese pastries with raspberry preserves
Day 2
Breakfast
Pastry filled quiches- veggie and meat with cheese options
Served with assortment of pastries and breads
Lunch
Feta spinach burgers on pita with cucumber yogurt sauce with roasted
vegetables
Dinner
Avocado-tomato salad
Mango-lime fresh catch fish with roasted onions and peppers served with rice
Dessert
Coconut custard pie with a pancake crust
Day 3
Breakfast
Greek Yogurt Parfait Bar- granola, honey, fresh and dried fruits
Lunch
Ginger-soy glazed shredded chicken lettuce wraps
Dinner
Cucumber yogurt sauce with freshly baked pita chips
Watermelon feta mint salad
Lamb chops with garlic broccoli and lemon potatoes
Dessert
Ice Cream brownie sundaes
Day 4
Breakfast
Scrambled eggs with maple glazed bacon and freshly baked assorted muffins
Dinner
Gourmet pizzas - meat and veggie options
Dinner
Fresh guacamole & homemade salsa with chips
Fish tacos w/ cabbage, pickled onion, queso, w/ black beans and tomato rice
Dessert
Fruit Pizza
Day 5
Breakfast
Baked German pancake with sausage and fresh fruit salad
Lunch
Jerk shrimp mango salad with vinaigrette dressing
Dinner
Lemon-herb roasted chicken with roasted vegetables and potatoes
Dessert
Greek rice pudding topped with cinnamon and golden raisins
Day 6
Breakfast
Toast Bar- avocado toast, honey whipped ricotta toast, peanut butter banana
Lunch
Wraps- Honey citrus chicken salad or buffalo chicken with chips and
tri-color bean salad
Dinner
Pear and Gorgonzola salad
Hand cut 1.5” ribeye topped with caramelized onions served with lemon
parmesan asparagus and baked potato
Dessert – NY style cherry cheesecake
Day 7
Breakfast
Breakfast burrito- scrambled eggs with fresh salsa, queso, sour cream and
bacon on warm flour tortillas
Cuban coffee with sweet condensed milk
Lunch
Kale salad with lemon chicken, sun-dried tomato, feta, scallion, artichoke and
chickpeas, and a bread twist
Dinner
Goat cheese, fresh raspberry spinach salad with citrus dressing
Maple lemon chipotle pork with balsamic brussels sprouts and scallion rice
Dessert
Assortment of fresh fruit and gourmet cheeses
Day 8
Send Off Breakfast
Blueberry cream cheese baked croissants with sausage and fruit
ASSORTED SNACKS THROUGHOUT THE DAY
Mixed nuts & dried fruits
Meat and cheese plates
Veggie & fruit platters
Dips & cracker plates
Chips, granola bars, chocolates, etc
*Other breakfast options throughout the week will be bagels w/ cream cheese,
toast, cereal, eggs, and English muffins
*Some ingredients may flex based on fresh options available while provisioning
