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CUAN LAW Yacht Charter

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CUAN LAW Yacht Description

Represented by DMA Yachting, the impressive charter yacht CUAN LAW is a 105 ft sailing catamaran. CUAN LAW spends the summer and winter season in British Virgin Islands. She was constructed by the renowned boatbuilder Muirhead Trimaran in 1988. A well-done refit was finalized in annually. The spacious yacht layout features 10 large cabins and easily accommodates a maximum of 20 guests.

CUAN LAW 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 generous, with a prominent dining and seating area and that's where the guests spend most of their time. The tastefully decorated cabins offer unbeatable views in the morning and are located just below deck. The cabins offer unbeatable views in the morning and are located just below deck. Multiple portholes connect you with the outside world.

The sailboat features Two 210 HP Caterpillar diesels engines and a generator.

Accommodation

* There are ten double staterooms, each can be set up to suit your needs with a double bed or twins, side by side. Accommodation aboard Cuan Law is spacious and comfortable. You won't find cramped bunk beds aboard Cuan Law and you've got plenty of walking around space.

What is the cabin arrangement of CUAN LAW?

10 VIP cabins
10 Twin cabins

CUAN LAW

Weekly price:
$61,600 - $65,700

Low Season | High Season
Length: 105'
# of Guests: 20
# of Cabins: 10
# of Crew: 7
Builder: Muirhead Trimaran
Built Year: 1988
Refit: annually

CUAN LAW 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	$61,600	$61,600	$61,600	$61,600	$61,600	$61,600	$61,600	$58,540	$61,600	$61,600	$61,600
Winter 2023 to 2024	$61,600	$61,600	$61,600	$61,600	$61,600	$61,600	$61,600	$61,600	$61,600	$61,600	$61,600
Winter 2024 to 2025	$62,500	$62,500	$62,500	$62,500	$62,500	$62,500	$62,500	$62,500	$62,500	$62,500	$62,500
Summer 2025	$62,500	$62,500	$62,500	$62,500	$62,500	$62,500	$62,500	$62,500	$62,500	$62,500	$62,500

CUAN LAW Yacht Charter Price

# of charter days	Base Price	APA (deposit for provisioning, fuel, docking fees, etc)	Total	Note
14 day charter	123,200$ to 131,400$	24,640$ to 39,420$	147,840$ to 170,820$	Discounts outside the main season are common.
7 day charter	61,600$ to 65,700$	12,320$ to 19,710$	73,920$ to 85,410$	Standard charter rate, base for all calculations.
3 day charter	30,800$ to 32,850$	6,160$ to 9,855$	36,960$ to 42,705$	The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 61,600$ / 6 * 3 days = 30,800$

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: $61,600

High season rate: $65,700

Short charters: For 5 nights aboard, Cuan Law charges for 5.5 nights, for 4 nights she charges for 5 nights and for 3 nights Cuan Law charges for 4.5 nights.

Rates do not include BVI Cruising Taxes.

Please ask about extended and/or "Down Island" trips.

What's Included

Six nights, seven days accommodation in two person cabins, twin or queen, with private bathroom.
Air conditioning or natural ventilation through hatches and windows.
Three meals per day, and hors d’oeuvres and snacks.
All hot and cold drinks including basic alcoholic drinks and wine with dinner. Premium brands (eg Grey Goose, Patron) are available on request at cost.
Use of all sporting equipment and scuba tanks, air, weights and snorkeling gear (rental SCUBA gear available but not included).
Instruction in water sports (except SCUBA instruction which is available but is not included).
Land taxi transfers to "The Baths”, National Park on Virgin Gorda, including Park fees.
Help and guidance from crew, including scuba. Use of tenders, driven by crew at all times.
Full service from the crew.
LIMITED Wifi. Our WiFi is linked to our cell service. Guests will be able to check email daily, but not all day. They will NOT be able to stream any audio or video.
Dockage

What's Not Included

Diving equipment, ie BC, Regulator etc
Nitrox.
Diving instruction.
Willy T/Sharkplaneo Sticker: $5.00 Kid’s swim program donation.
See the link below for details regarding instruction and gear rentals https://www.bvisailing.com/bvi-scuba-diving/
All expenses before and after stay on vessel, including taxi transfers.
Gratuities to crew – suggested 15%.
BVI Cruising Tax. As a guide that is currently $24.00 per person.Short charters: For 5 nights aboard, Cuan Law charges for 5.5 nights, for 4 nights she charges for 5 nights and for 3 nights Cuan Law charges for 4.5 nights.

Rates do not include BVI Cruising Taxes.

Please ask about extended and/or "Down Island" trips.

What's Included

Six nights, seven days accommodation in two person cabins, twin or queen, with private bathroom.
Air conditioning or natural ventilation through hatches and windows.
Three meals per day, and hors d’oeuvres and snacks.
All hot and cold drinks including basic alcoholic drinks and wine with dinner. Premium brands (eg Grey Goose, Patron) are available on request at cost.
Use of all sporting equipment and scuba tanks, air, weights and snorkeling gear (rental SCUBA gear available but not included).
Instruction in water sports (except SCUBA instruction which is available but is not included).
Land taxi transfers to "The Baths”, National Park on Virgin Gorda, including Park fees.
Help and guidance from crew, including scuba. Use of tenders, driven by crew at all times.
Full service from the crew.
LIMITED Wifi. Our WiFi is linked to our cell service. Guests will be able to check email daily, but not all day. They will NOT be able to stream any audio or video.
Dockage

What's Not Included

Diving equipment, ie BC, Regulator etc
Nitrox.
Diving instruction.
Willy T/Sharkplaneo Sticker: $5.00 Kid’s swim program donation.
See the link below for details regarding instruction and gear rentals https://www.bvisailing.com/bvi-scuba-diving/
All expenses before and after stay on vessel, including taxi transfers.
Gratuities to crew – suggested 15%.
BVI Cruising Tax. As a guide that is currently $24.00 per person.

Price Terms

Inclusive

CUAN LAW Yacht Charter Locations

Summer Season

BVI

Winter Season

BVI

Amenities

Salon Stereo: Yes

Salon Tv: Yes

Nude: No

Books: Lots

Crew Pets: No

Guest Pets: No

Camcorder: No

Number Dine In: Coc

Water Maker: Yes

Water Capacity: 1200 gals

Ice Maker: Yes

Number Of Dvds: 40

Number Of Cds: 150

Board Games: Yes

Sun Awning: Yes

Bimini: Yes

Special Diets: Yes

Kosher: No

Bbq: Yes

Gay Charters: No

YachtNudeCharters: No

Hairdryers: No

Number Of Port Hatches: 40

Smoking: Aft deck Only

Crew Smokes: No

Children Ok: Yes

Minimum Child Age: inquire

Generator: 4 of them

Voltages: 110

Hammock: Yes

Windscoops: No

Specifications

Tube:

Guests: 20

Draft: 5

Helipad: No

Ac: Full

Ac Night:

Built: 1988

Turnaround: 24 hours

Cabins: 10

King:

Queen: 10

Double:

Single:

Twin: 10

Pullman:

Showers: 10

Basins: 10

Heads:

Electric Heads:

Jacuzzi: No

Features

BBQ: Yes

AC: Full

Generator: 4 of them

Layout

More Specifications

Flag: BVI

Homeport: Road Harbour

Resort Course: $145, includes gear rental

Yacht Permit: 2

Yacht License: 2

Yacht Mca: 0

Yacht Insurance: Lloyds

Diving Onboard

Tanks: 28

Number Of Dives: 18

Dive Info: 3 dives per day if already qualified

Communication: Cell phone
Radar
SSB
GPS chartplotter
Limited WiFi (cellular - for e-mails only please)

Full Course: Open Water Referral: $220, Advanced: $170

Air Compressor: Onboard

Bcs: 21

Number Of Divers: 20

Dive Costs: Scuba Equipment Rental
Included with your Cuan Law package are tanks (aluminum 63s, 80s and 100s), weights, belts, masks, fins, snorkels and air. If you choose to avoid the hassles of lugging heavy dive gear from home, Cuan Law offers high quality rental dive equipment onboard including regulators and BCs.

Regulator w/ octopus, pressure & depth gauge - $50/week
Jacket BC with power inflator - $40 per week
"Daily" rate for rental of both - $15 per week
Nitrox - $10 per tank or $120 per week
Resort Course ("Discover Scuba Diving") up to 4 dives
$145 - includes instruction, gear rental and PADI book.
The PADI Discover Scuba Diving program allows those who have never tried diving to safely experience the same sense of wonder and excitement shared every day by scuba divers throughout the world. Under the careful supervision of a PADI Instructor, participants actually go on up to four scuba dives in shallow, calm water.

Scuba On Board: Onboard

Fishing

Fishing Gear: No

Fishing Gear Type: No

Rods:

Deep Sea Fishing:

Green Initiatives

Green Initiative:

Reusable Bottles:

Other Green Efforts:

Water Sports

Dinghy Size: 2 x 21 ft

Kayaks 1 Pax: 1

Kayaks 2 Pax: 3

Dinghy Hp: 115

Floating Mats:

Dinghy Pax: 12

Swim Platform:

Water Skis Adult:

Boarding Ladder: Swim platform

Water Skis Kids:

Sailing Dinghy: 2 x

Jet Skis: No

Beach Games:

Wave Runners: No

Kneeboard:

Windsurfer: No

Snorkel Gear:

Underwater Camera: No

Scurfer: No

Underwater Video: No

Wake Board:

Paddleboard: 2

Seabob: No

Sea Scooter: No

Other Entertainment

Library of books and magazines
Enterainment center
Watermaker
VHF
Autopilot
Video photography
2 swim platforms
Fully air conditioned

Crew

Crew Information

Captain: Scott Ferris

CUAN LAW CREW

CAPTAIN
Captain Scott over many years has done everything and every job on the Cuan Law except Chef. We owe him a huge dept of gratitude as he has been the foundation stone of the crew. He has trained up dozens of our crew over the years. Scott started off as steward on board and then, after getting his Divemaster rating, he led many dives in addition to his work as steward. Scott still loves to dive and will certainly do some dives with you whilst on board. He then moved on to Engineer as he had always had a great interest in, and aptitude for, the ship's machinery and equipment. He has fixed numerous problems, installed much new equipment and machinery and done many upgrades. He still likes to mess around below decks playing with machines! After a few years as Engineer and then First Mate, we promoted him to Captain and added the job later of Captain Trainer. Scott has done many, many charters as Captain, has as much knowledge as Owner Duncan, and really understands "The Cuan Law Way". He has a great sense of humor and is very fun-loving, and he runs a well organized and motivated team. A few years ago he married our then Chef, Kellie, whom many of our past guests will remember and future guests will get to meet as she is now back on board. Scott’s sister, Kim, is our Operations Manager.

ENGINEER/MATE
Ariel was born and raised on Tortola and moved to Thailand at the age of 12. Ariel joined us on board the Cuan Law shortly after he returned to the BVI’s in 2017 as steward and is currently very excited as he has decided to embark on training to become our engineer. Already - in just his first year year spent with us on the Cuan Law - Ariel has become a Certified diver and is working on getting his Dive Master. He’s also gained experience with cooking which occasionally helps remind him of his years in Thailand as he still spends some of his time in the galley. In his free time he enjoys skateboarding, surfing and being out on the water with friends. With his deep love for music he also owns a guitar that, unsurprisingly he doesn’t have time to play!

DIVERS
Reka and Sabina
Reka Lukacs is a Hungarian girl from Transylvania, Romania who joined the Cuan Law early in 2018. She began her travels as an au pair in England where she learned English and ever since she got comfortable speaking it she just can’t stop traveling! She lived in Mexico where she was mesmerized by the beauty and magic of the underwater world so she became a diver. After that she continued her journey to Thailand where she spent a lot of time guiding the shark watch trips and got passionate about underwater photography. She got to experience a bit of Australia as well before riding the waves on a rigid inflatable boat to the dive sites of Mozambique. She already enjoys the shore hike/walks around the smaller islands of the BVI and exploring the big rocks at The Baths on Virgin Gorda. She is a fun loving, talkative girl who is all smiles and laughs and ready for games at any time :)

Capt. Scott is joined by several other crew members:
Chef: Patrick Wilson USA
Divers: Sabina Ibarra Bolanos: USA
Stewies: Abbie Martin & Joe Diaz Jackson: USA and Honduras

Sunday
Lunch: Selection of Cold Cuts and Cured Meats served with a freshly baked Grape and Fennel Bread, Roasted Pumpkin Soup, Garden Salad with assorted dressings, 3 Bean Salad, Cheese platter, Fresh Fruit and Cookies
Appetizer: Crab Cakes w/ Sweet Chili Sauce
Dinner: Chicken Breast Stuffed w/ Artichoke hearts, Pesto and Swiss Cheese Drizzled w/ Olive Oil and Balsamic Vinegar, Whipped Sweet Potato, Sautéed Red Peppers and Haricot Verts
Dessert: Sticky Date Pudding Cake w/ Local Rum Sauce

Monday
Breakfast: Baked Croissants Stuffed w/ Ham, Scrambled Eggs and Provolone Cheese
Lunch: Kung Pao Chicken and 5-Spice Beef w/ Broccoli, Steamed Jasmine Rice, Homemade Spring Rolls, Green Salad, Fruit Platter & Coconut Macaroons
Appetizer: Homemade Pizzas
Dinner: Seared Yellowfin Tuna w/ Wasabi Aioli, Stir Fried Asian Vegetables and Coriander Turmeric Rice
Dessert: Banoffe Pie

Tuesday
Breakfast: Banana Pancakes w/ Toasted Pecans and Maple Syrup
Lunch: Carne Asada and Al Pastor Tacos w/ Black Beans, Spanish Rice, Fresh Fruit Platter & Banana Drop Cookies
Appetizer: Smoked Trout Dip w/ Crostini
Dinner: Steak Au Poivre w/ Oven Roasted Tomato, Sautéed Zucchini and Mushroom, Baked Russet Potato.
Dessert: Chocolate Decadence Cake w/ Raspberry Coulis

Wednesday
Breakfast: French Omelet w/ Pepper Bacon and Warm Cinnamon Buns
Lunch: Korean BBQ Ribs w/ Pumpkin Coconut Soup, Cambodian Coleslaw, Fresh Fruit and White Chocolate Chip Cookies
Appetizer: Chicken Wings w/ Garlic Tahini Marinade
Dinner: Roast Duck Breast w/ Orange Tamarind Glaze, Shitake Mushroom Risotto, Roasted Carrots and Parsnips
Dessert: Crispy Apple Tart w/ Vanilla

Thursday
Breakfast: Egg and Bacon Breakfast Burritos w/ Blueberry Muffins
Lunch: Chicken and Vegetable Pot Pies w/Frisee Salad and Lemon Bars
Appetizer: Steamed Mussels w/ Creme Fraiche
Dinner: Crispy Sesame Salmon w/ Cucumber Salad, Coconut Rice and Sautéed Snow Peas
Dessert: Creme Brûlée

Friday
Breakfast: Eggs Benedict w/ Hollandaise Sauce and Fresh Baked Banana Bread
Lunch: Beach BBQ on Virgin Gorda w/ Creole Chicken, Steamed Red Snapper, Cheeseburgers, Assorted Salads, Chips, Fresh Fruit and Oatmeal Cookies
Appetizer: Grilled Skewered Cajun Prawns w/Andoulli Sausage
Dinner: Coconut Curry Snapper with Rice and Vegetables
Dessert: Key Lime Pie

Saturday
Breakfast: Pina Colada French Toast, Apple Sage Sausage and Maple Syrup

Ship's Bar aboard Cuan Law includes:

Bacardi Gold

Bacardi White

Captain Morgan’s

Goslings Black Seal

Malibu

Myett’s Rum

Pusser Rum

Absolut vodka

Absolut Citron

Absolut Mandarin

Sauza Gold

Sauza Silver

Crown Royal

Jack Daniels

Jim Beam

Johnny Walker Red

Bombay Saphire

Tanqueray

Amaretto

Baileys

Blue Curacao

Cointreau

Courvoisier VS

Creme de Menthe

Frangelico

Jagermeister

Kahlua

Sambuca

Triple Sec

Campari

Martini Rossi - Extra Dry

Beringer - Cabernet Sauvignon

Beringer - Chardonnay

Beringer - Pinot Noir Founders

Cooper’s Creek - Reisling

Coopers Creek - Sauvignon Blanc

Marques de Caceres - Rioja

Marques de Casa Concha - Merlot

Santa Margherita - Pinot Grigio

Trivento - Malbec

Beringer - Cabernet Sauvignon

Beringer - Chardonnay

Beringer - Pinot Noir Founders

Cooper’s Creek - Reisling

Coopers Creek - Sauvignon Blanc

Marques de Caceres - Rioja

Marques de Casa Concha - Merlot

Santa Margherita - Pinot Grigio

Trivento - Malbec

Santa Margherita - Prosecco

Gallery

molon23634

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wpcf_accommodation: * There are ten double staterooms, each can be set up to suit your needs with a double bed or twins, side by side. Accommodation aboard Cuan Law is spacious and comfortable. You won't find cramped bunk beds aboard Cuan Law and you've got plenty of walking around space.<br />
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wpcf_price_details: Short charters: For 5 nights aboard, Cuan Law charges for 5.5 nights, for 4 nights she charges for 5 nights and for 3 nights Cuan Law charges for 4.5 nights. Rates do not include BVI Cruising Taxes. Please ask about extended and/or "Down Island" trips. <b>What's Included</b> Six nights, seven days accommodation in two person cabins, twin or queen, with private bathroom. Air conditioning or natural ventilation through hatches and windows. Three meals per day, and hors d’oeuvres and snacks. All hot and cold drinks including basic alcoholic drinks and wine with dinner. Premium brands (eg Grey Goose, Patron) are available on request at cost. Use of all sporting equipment and scuba tanks, air, weights and snorkeling gear (rental SCUBA gear available but not included). Instruction in water sports (except SCUBA instruction which is available but is not included). Land taxi transfers to "The Baths”, National Park on Virgin Gorda, including Park fees. Help and guidance from crew, including scuba. Use of tenders, driven by crew at all times. Full service from the crew. LIMITED Wifi. Our WiFi is linked to our cell service. Guests will be able to check email daily, but not all day. They will NOT be able to stream any audio or video. Dockage <b>What's Not Included</b> Diving equipment, ie BC, Regulator etc Nitrox. Diving instruction. Willy T/Sharkplaneo Sticker: $5.00 Kid’s swim program donation. See the link below for details regarding instruction and gear rentals https://www.bvisailing.com/bvi-scuba-diving/ All expenses before and after stay on vessel, including taxi transfers. Gratuities to crew – suggested 15%. BVI Cruising Tax. As a guide that is currently $24.00 per person.
wpcf_crew: a:15:{s:4:"info";s:3329:"CUAN LAW CREW<br /> <br /> CAPTAIN<br /> Captain Scott over many years has done everything and every job on the Cuan Law except Chef. We owe him a huge dept of gratitude as he has been the foundation stone of the crew. He has trained up dozens of our crew over the years. Scott started off as steward on board and then, after getting his Divemaster rating, he led many dives in addition to his work as steward. Scott still loves to dive and will certainly do some dives with you whilst on board. He then moved on to Engineer as he had always had a great interest in, and aptitude for, the ship's machinery and equipment. He has fixed numerous problems, installed much new equipment and machinery and done many upgrades. He still likes to mess around below decks playing with machines! After a few years as Engineer and then First Mate, we promoted him to Captain and added the job later of Captain Trainer. Scott has done many, many charters as Captain, has as much knowledge as Owner Duncan, and really understands "The Cuan Law Way". He has a great sense of humor and is very fun-loving, and he runs a well organized and motivated team. A few years ago he married our then Chef, Kellie, whom many of our past guests will remember and future guests will get to meet as she is now back on board. Scott’s sister, Kim, is our Operations Manager.<br /> <br /> ENGINEER/MATE<br /> Ariel was born and raised on Tortola and moved to Thailand at the age of 12. Ariel joined us on board the Cuan Law shortly after he returned to the BVI’s in 2017 as steward and is currently very excited as he has decided to embark on training to become our engineer. Already - in just his first year year spent with us on the Cuan Law - Ariel has become a Certified diver and is working on getting his Dive Master. He’s also gained experience with cooking which occasionally helps remind him of his years in Thailand as he still spends some of his time in the galley. In his free time he enjoys skateboarding, surfing and being out on the water with friends. With his deep love for music he also owns a guitar that, unsurprisingly he doesn’t have time to play!<br /> <br /> DIVERS<br /> Reka and Sabina<br /> Reka Lukacs is a Hungarian girl from Transylvania, Romania who joined the Cuan Law early in 2018. She began her travels as an au pair in England where she learned English and ever since she got comfortable speaking it she just can’t stop traveling! She lived in Mexico where she was mesmerized by the beauty and magic of the underwater world so she became a diver. After that she continued her journey to Thailand where she spent a lot of time guiding the shark watch trips and got passionate about underwater photography. She got to experience a bit of Australia as well before riding the waves on a rigid inflatable boat to the dive sites of Mozambique. She already enjoys the shore hike/walks around the smaller islands of the BVI and exploring the big rocks at The Baths on Virgin Gorda. She is a fun loving, talkative girl who is all smiles and laughs and ready for games at any time :)<br /> <br /> Capt. Scott is joined by several other crew members:<br /> Chef: Patrick Wilson USA<br /> Divers: Sabina Ibarra Bolanos: USA<br /> Stewies: Abbie Martin & Joe Diaz Jackson: USA and Honduras";s:5:"photo";s:79:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht130/130brochure44.jpg";s:4:"size";s:1:"7";s:12:"captain_name";s:12:"Scott Ferris";s:14:"captain_nation";s:2:"UK";s:12:"captain_born";s:1:"0";s:15:"captain_license";s:15:"RYA yachtmaster";s:18:"captain_yr_sailing";s:1:"9";s:21:"captain_yr_chartering";s:1:"9";s:17:"captain_languages";s:7:"English";s:9:"crew_name";s:14:"Patrick Wilson";s:16:"crew_nationality";s:2:"US";s:12:"crew_license";s:0:"";s:15:"crew_yr_sailing";s:2:"10";s:18:"crew_yr_chartering";s:1:"0";}
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wpcf_menu: <p><strong>SAMPLE MENU</strong></p> <p><strong>Sunday</strong><br /><strong>Lunch</strong>: Selection of Cold Cuts and Cured Meats served with a freshly baked Grape and Fennel Bread, Roasted Pumpkin Soup, Garden Salad with assorted dressings, 3 Bean Salad, Cheese platter, Fresh Fruit and Cookies<br /><strong>Appetizer</strong>: Crab Cakes w/ Sweet Chili Sauce<br /><strong>Dinner</strong>: Chicken Breast Stuffed w/ Artichoke hearts, Pesto and Swiss Cheese Drizzled w/ Olive Oil and Balsamic Vinegar, Whipped Sweet Potato, Sautéed Red Peppers and Haricot Verts<br /><strong>Dessert:</strong> Sticky Date Pudding Cake w/ Local Rum Sauce</p> <p><strong>Monday</strong><br /><strong>Breakfast:</strong> Baked Croissants Stuffed w/ Ham, Scrambled Eggs and Provolone Cheese<br /><strong>Lunch</strong>: Kung Pao Chicken and 5-Spice Beef w/ Broccoli, Steamed Jasmine Rice, Homemade Spring Rolls, Green Salad, Fruit Platter & Coconut Macaroons<br /><strong>Appetizer</strong>: Homemade Pizzas<br /><strong>Dinner</strong>: Seared Yellowfin Tuna w/ Wasabi Aioli, Stir Fried Asian Vegetables and Coriander Turmeric Rice<br /><strong>Dessert</strong>: Banoffe Pie</p> <p><strong>Tuesday</strong><br /><strong>Breakfast</strong>: Banana Pancakes w/ Toasted Pecans and Maple Syrup<br /><strong>Lunch</strong>: Carne Asada and Al Pastor Tacos w/ Black Beans, Spanish Rice, Fresh Fruit Platter & Banana Drop Cookies<br /><strong>Appetizer</strong>: Smoked Trout Dip w/ Crostini<br /><strong>Dinner</strong>: Steak Au Poivre w/ Oven Roasted Tomato, Sautéed Zucchini and Mushroom, Baked Russet Potato.<br /><strong>Dessert</strong>: Chocolate Decadence Cake w/ Raspberry Coulis</p> <p><strong>Wednesday</strong><br /><strong>Breakfast</strong>: French Omelet w/ Pepper Bacon and Warm Cinnamon Buns<br /><strong>Lunch</strong>: Korean BBQ Ribs w/ Pumpkin Coconut Soup, Cambodian Coleslaw, Fresh Fruit and White Chocolate Chip Cookies<br /><strong>Appetizer</strong>: Chicken Wings w/ Garlic Tahini Marinade<br /><strong>Dinner</strong>: Roast Duck Breast w/ Orange Tamarind Glaze, Shitake Mushroom Risotto, Roasted Carrots and Parsnips<br /><strong>Dessert</strong>: Crispy Apple Tart w/ Vanilla</p> <p><strong>Thursday</strong><br /><strong>Breakfast</strong>: Egg and Bacon Breakfast Burritos w/ Blueberry Muffins<br /><strong>Lunch</strong>: Chicken and Vegetable Pot Pies w/Frisee Salad and Lemon Bars<br /><strong>Appetizer</strong>: Steamed Mussels w/ Creme Fraiche<br /><strong>Dinner</strong>: Crispy Sesame Salmon w/ Cucumber Salad, Coconut Rice and Sautéed Snow Peas<br /><strong>Dessert</strong>: Creme Brûlée</p> <p><strong>Friday</strong><br /><strong>Breakfast</strong>: Eggs Benedict w/ Hollandaise Sauce and Fresh Baked Banana Bread<br /><strong>Lunch</strong>: Beach BBQ on Virgin Gorda w/ Creole Chicken, Steamed Red Snapper, Cheeseburgers, Assorted Salads, Chips, Fresh Fruit and Oatmeal Cookies<br /><strong>Appetizer</strong>: Grilled Skewered Cajun Prawns w/Andoulli Sausage<br /><strong>Dinner</strong>: Coconut Curry Snapper with Rice and Vegetables<br /><strong>Dessert</strong>: Key Lime Pie</p> <p> </p> <p><strong>Saturday</strong><br /><strong>Breakfast</strong>: Pina Colada French Toast, Apple Sage Sausage and Maple Syrup</p> <p> </p> <p>Ship's Bar aboard Cuan Law includes:</p> <ul> <li>Bacardi Gold</li> <li>Bacardi White</li> <li>Captain Morgan’s</li> <li>Goslings Black Seal</li> <li>Malibu</li> <li>Myett’s Rum</li> <li>Pusser Rum</li> <li>Absolut vodka</li> <li>Absolut Citron</li> <li>Absolut Mandarin</li> <li>Sauza Gold</li> <li>Sauza Silver</li> <li>Crown Royal</li> <li>Jack Daniels</li> <li>Jim Beam</li> <li>Johnny Walker Red</li> <li>Bombay Saphire</li> <li>Tanqueray</li> <li>Amaretto</li> <li>Baileys</li> <li>Blue Curacao</li> <li>Cointreau</li> <li>Courvoisier VS</li> <li>Creme de Menthe</li> <li>Frangelico</li> <li>Jagermeister</li> <li>Kahlua</li> <li>Sambuca</li> <li>Triple Sec</li> <li>Campari</li> <li>Martini Rossi - Extra Dry</li> </ul> <p> </p> <ul> <li>Beringer - Cabernet Sauvignon</li> <li>Beringer - Chardonnay</li> <li>Beringer - Pinot Noir Founders</li> <li>Cooper’s Creek - Reisling</li> <li>Coopers Creek - Sauvignon Blanc</li> <li>Marques de Caceres - Rioja</li> <li>Marques de Casa Concha - Merlot</li> <li>Santa Margherita - Pinot Grigio</li> <li>Trivento - Malbec</li> <li>Beringer - Cabernet Sauvignon</li> <li>Beringer - Chardonnay</li> <li>Beringer - Pinot Noir Founders</li> <li>Cooper’s Creek - Reisling</li> <li>Coopers Creek - Sauvignon Blanc</li> <li>Marques de Caceres - Rioja</li> <li>Marques de Casa Concha - Merlot</li> <li>Santa Margherita - Pinot Grigio</li> <li>Trivento - Malbec</li> <li> <p>Santa Margherita - Prosecco</p> </li> </ul>
wpcf_video:
wpcf_userweb: http://www.cyabrochure.com/ebn/2395/pdhaX/130/1
wpcf_brochure: http://www.cyabrochure.com/ebn/2395/pdhaX/130/3
wpcf_yachtLogo: https://www.centralyachtagent.com/yachtadmin/yachtimg/yacht130/130brochure99.jpg
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wpcf_other_entertainment: Library of books and magazines <br /> Enterainment center <br /> Watermaker <br /> VHF <br /> Autopilot <br /> Video photography <br /> 2 swim platforms <br /> Fully air conditioned <br />
wpcf_water_sports: a:24:{s:11:"dinghy_size";s:9:"2 x 21 ft";s:12:"kayaks_1_pax";s:1:"1";s:12:"kayaks_2_pax";s:1:"3";s:9:"dinghy_hp";s:3:"115";s:13:"floating_mats";s:3:"Yes";s:10:"dinghy_pax";s:2:"12";s:13:"swim_platform";s:3:"Yes";s:16:"water_skis_adult";s:3:"Yes";s:15:"boarding_ladder";s:13:"Swim platform";s:15:"water_skis_kids";s:1:"0";s:14:"sailing_dinghy";s:3:"2 x";s:8:"jet_skis";s:2:"No";s:11:"beach_games";s:3:"Yes";s:12:"wave_runners";s:2:"No";s:9:"kneeboard";s:3:"Yes";s:10:"windsurfer";s:2:"No";s:12:"snorkel_gear";s:1:"0";s:17:"underwater_camera";s:2:"No";s:7:"scurfer";s:2:"No";s:16:"underwater_video";s:2:"No";s:10:"wake_board";s:3:"Yes";s:11:"paddleboard";s:1:"2";s:6:"seabob";s:2:"No";s:11:"sea_scooter";s:2:"No";}
wpcf_captain_only:
wpcf_kingcabins: 0
wpcf_queencabins: 10
wpcf_singlecabins: 0
wpcf_doublecabins: 0
wpcf_twincabins: 10
wpcf_pullmancabins: 0
wpcf_refit: annually
wpcf_deck_shower: Yes
wpcf_bimini: Yes
wpcf_voltages: 110
wpcf_homecountry: Greece
wpcf_fuel:
cruising_speed:
max_speed:
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Accommodation aboard Cuan Law is spacious and comfortable. You won't find cramped bunk beds aboard Cuan Law and you've got plenty of walking around space.<br /> ";s:14:"yachtHighPrice";s:11:"$65,700";s:13:"yachtLowPrice";s:11:"$61,600";s:21:"yachtHighNumericPrice";s:5:"65700";s:20:"yachtLowNumericPrice";s:5:"61600";s:19:"yachtCurrencySymbol";s:5:"$";s:13:"yachtCurrency";s:3:"USD";s:17:"yachtPriceDetails";s:1781:"Short charters: For 5 nights aboard, Cuan Law charges for 5.5 nights, for 4 nights she charges for 5 nights and for 3 nights Cuan Law charges for 4.5 nights. Rates do not include BVI Cruising Taxes. Please ask about extended and/or "Down Island" trips. <b>What's Included</b> Six nights, seven days accommodation in two person cabins, twin or queen, with private bathroom. Air conditioning or natural ventilation through hatches and windows. Three meals per day, and hors d’oeuvres and snacks. All hot and cold drinks including basic alcoholic drinks and wine with dinner. Premium brands (eg Grey Goose, Patron) are available on request at cost. Use of all sporting equipment and scuba tanks, air, weights and snorkeling gear (rental SCUBA gear available but not included). Instruction in water sports (except SCUBA instruction which is available but is not included). Land taxi transfers to "The Baths”, National Park on Virgin Gorda, including Park fees. Help and guidance from crew, including scuba. Use of tenders, driven by crew at all times. Full service from the crew. LIMITED Wifi. Our WiFi is linked to our cell service. Guests will be able to check email daily, but not all day. They will NOT be able to stream any audio or video. Dockage <b>What's Not Included</b> Diving equipment, ie BC, Regulator etc Nitrox. Diving instruction. Willy T/Sharkplaneo Sticker: $5.00 Kid’s swim program donation. See the link below for details regarding instruction and gear rentals https://www.bvisailing.com/bvi-scuba-diving/ All expenses before and after stay on vessel, including taxi transfers. Gratuities to crew – suggested 15%. BVI Cruising Tax. 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for e-mails only please)";s:15:"yachtSummerArea";s:30:"Caribbean Virgin Islands (BVI)";s:15:"yachtWinterArea";s:30:"Caribbean Virgin Islands (BVI)";s:12:"yachtShowers";s:2:"10";s:15:"yachtWashBasins";s:2:"10";s:10:"yachtHeads";s:1:"0";s:18:"yachtElectricHeads";s:1:"0";s:14:"yachtTpInHeads";s:3:"Yes";s:15:"yachtSampleMenu";s:6347:"<p><strong>SAMPLE MENU</strong></p> <p><strong>Sunday</strong><br /><strong>Lunch</strong>: Selection of Cold Cuts and Cured Meats served with a freshly baked Grape and Fennel Bread, Roasted Pumpkin Soup, Garden Salad with assorted dressings, 3 Bean Salad, Cheese platter, Fresh Fruit and Cookies<br /><strong>Appetizer</strong>: Crab Cakes w/ Sweet Chili Sauce<br /><strong>Dinner</strong>: Chicken Breast Stuffed w/ Artichoke hearts, Pesto and Swiss Cheese Drizzled w/ Olive Oil and Balsamic Vinegar, Whipped Sweet Potato, Sautéed Red Peppers and Haricot Verts<br /><strong>Dessert:</strong> Sticky Date Pudding Cake w/ Local Rum Sauce</p> <p><strong>Monday</strong><br /><strong>Breakfast:</strong> Baked Croissants Stuffed w/ Ham, Scrambled Eggs and Provolone Cheese<br /><strong>Lunch</strong>: Kung Pao Chicken and 5-Spice Beef w/ Broccoli, Steamed Jasmine Rice, Homemade Spring Rolls, Green Salad, Fruit Platter & Coconut Macaroons<br /><strong>Appetizer</strong>: Homemade Pizzas<br /><strong>Dinner</strong>: Seared Yellowfin Tuna w/ Wasabi Aioli, Stir Fried Asian Vegetables and Coriander Turmeric Rice<br /><strong>Dessert</strong>: Banoffe Pie</p> <p><strong>Tuesday</strong><br /><strong>Breakfast</strong>: Banana Pancakes w/ Toasted Pecans and Maple Syrup<br /><strong>Lunch</strong>: Carne Asada and Al Pastor Tacos w/ Black Beans, Spanish Rice, Fresh Fruit Platter & Banana Drop Cookies<br /><strong>Appetizer</strong>: Smoked Trout Dip w/ Crostini<br /><strong>Dinner</strong>: Steak Au Poivre w/ Oven Roasted Tomato, Sautéed Zucchini and Mushroom, Baked Russet Potato.<br /><strong>Dessert</strong>: Chocolate Decadence Cake w/ Raspberry Coulis</p> <p><strong>Wednesday</strong><br /><strong>Breakfast</strong>: French Omelet w/ Pepper Bacon and Warm Cinnamon Buns<br /><strong>Lunch</strong>: Korean BBQ Ribs w/ Pumpkin Coconut Soup, Cambodian Coleslaw, Fresh Fruit and White Chocolate Chip Cookies<br /><strong>Appetizer</strong>: Chicken Wings w/ Garlic Tahini Marinade<br /><strong>Dinner</strong>: Roast Duck Breast w/ Orange Tamarind Glaze, Shitake Mushroom Risotto, Roasted Carrots and Parsnips<br /><strong>Dessert</strong>: Crispy Apple Tart w/ Vanilla</p> <p><strong>Thursday</strong><br /><strong>Breakfast</strong>: Egg and Bacon Breakfast Burritos w/ Blueberry Muffins<br /><strong>Lunch</strong>: Chicken and Vegetable Pot Pies w/Frisee Salad and Lemon Bars<br /><strong>Appetizer</strong>: Steamed Mussels w/ Creme Fraiche<br /><strong>Dinner</strong>: Crispy Sesame Salmon w/ Cucumber Salad, Coconut Rice and Sautéed Snow Peas<br /><strong>Dessert</strong>: Creme Brûlée</p> <p><strong>Friday</strong><br /><strong>Breakfast</strong>: Eggs Benedict w/ Hollandaise Sauce and Fresh Baked Banana Bread<br /><strong>Lunch</strong>: Beach BBQ on Virgin Gorda w/ Creole Chicken, Steamed Red Snapper, Cheeseburgers, Assorted Salads, Chips, Fresh Fruit and Oatmeal Cookies<br /><strong>Appetizer</strong>: Grilled Skewered Cajun Prawns w/Andoulli Sausage<br /><strong>Dinner</strong>: Coconut Curry Snapper with Rice and Vegetables<br /><strong>Dessert</strong>: Key Lime Pie</p> <p> </p> <p><strong>Saturday</strong><br /><strong>Breakfast</strong>: Pina Colada French Toast, Apple Sage Sausage and Maple Syrup</p> <p> </p> <p>Ship's Bar aboard Cuan Law includes:</p> <ul> <li>Bacardi Gold</li> <li>Bacardi White</li> <li>Captain Morgan’s</li> <li>Goslings Black Seal</li> <li>Malibu</li> <li>Myett’s Rum</li> <li>Pusser Rum</li> <li>Absolut vodka</li> <li>Absolut Citron</li> <li>Absolut Mandarin</li> <li>Sauza Gold</li> <li>Sauza Silver</li> <li>Crown Royal</li> <li>Jack Daniels</li> <li>Jim Beam</li> <li>Johnny Walker Red</li> <li>Bombay Saphire</li> <li>Tanqueray</li> <li>Amaretto</li> <li>Baileys</li> <li>Blue Curacao</li> <li>Cointreau</li> <li>Courvoisier VS</li> <li>Creme de Menthe</li> <li>Frangelico</li> <li>Jagermeister</li> <li>Kahlua</li> <li>Sambuca</li> <li>Triple Sec</li> <li>Campari</li> <li>Martini Rossi - Extra Dry</li> </ul> <p> </p> <ul> <li>Beringer - Cabernet Sauvignon</li> <li>Beringer - Chardonnay</li> <li>Beringer - Pinot Noir Founders</li> <li>Cooper’s Creek - Reisling</li> <li>Coopers Creek - Sauvignon Blanc</li> <li>Marques de Caceres - Rioja</li> <li>Marques de Casa Concha - Merlot</li> <li>Santa Margherita - Pinot Grigio</li> <li>Trivento - Malbec</li> <li>Beringer - Cabernet Sauvignon</li> <li>Beringer - Chardonnay</li> <li>Beringer - Pinot Noir Founders</li> <li>Cooper’s Creek - Reisling</li> <li>Coopers Creek - Sauvignon Blanc</li> <li>Marques de Caceres - Rioja</li> <li>Marques de Casa Concha - Merlot</li> <li>Santa Margherita - Pinot Grigio</li> <li>Trivento - Malbec</li> <li> <p>Santa Margherita - Prosecco</p> </li> </ul>";s:13:"yachtMenu1Pic";s:0:"";s:13:"yachtMenu2Pic";s:0:"";s:13:"yachtMenu3Pic";s:0:"";s:13:"yachtMenu4Pic";s:0:"";s:13:"yachtMenu5Pic";s:0:"";s:13:"yachtMenu6Pic";s:0:"";s:13:"yachtMenu7Pic";s:0:"";s:13:"yachtMenu8Pic";s:0:"";s:13:"yachtMenu9Pic";s:0:"";s:14:"yachtMenu10Pic";s:0:"";s:9:"yachtCrew";s:1:"7";s:14:"yachtCrewSmoke";s:2:"No";s:13:"yachtCrewPets";s:2:"No";s:16:"yachtCrewPetType";s:0:"";s:16:"yachtCaptainName";s:12:"Scott Ferris";s:18:"yachtCaptainNation";s:2:"UK";s:16:"yachtCaptainBorn";s:1:"0";s:15:"yachtCaptainLic";s:15:"RYA yachtmaster";s:18:"yachtCaptainYrSail";s:1:"9";s:19:"yachtCaptainYrChart";s:1:"9";s:16:"yachtCaptainLang";s:7:"English";s:13:"yachtCrewName";s:14:"Patrick Wilson";s:14:"yachtCrewTitle";s:9:"Chef Mate";s:15:"yachtCrewNation";s:2:"US";s:15:"yachtCrewYrBorn";s:1:"0";s:12:"yachtCrewLic";s:0:"";s:15:"yachtCrewYrSail";s:2:"10";s:16:"yachtCrewYrChart";s:1:"0";s:13:"yachtCrewLang";s:0:"";s:16:"yachtCrewProfile";s:3329:"CUAN LAW CREW<br /> <br /> CAPTAIN<br /> Captain Scott over many years has done everything and every job on the Cuan Law except Chef. We owe him a huge dept of gratitude as he has been the foundation stone of the crew. He has trained up dozens of our crew over the years. Scott started off as steward on board and then, after getting his Divemaster rating, he led many dives in addition to his work as steward. Scott still loves to dive and will certainly do some dives with you whilst on board. He then moved on to Engineer as he had always had a great interest in, and aptitude for, the ship's machinery and equipment. He has fixed numerous problems, installed much new equipment and machinery and done many upgrades. He still likes to mess around below decks playing with machines! After a few years as Engineer and then First Mate, we promoted him to Captain and added the job later of Captain Trainer. Scott has done many, many charters as Captain, has as much knowledge as Owner Duncan, and really understands "The Cuan Law Way". He has a great sense of humor and is very fun-loving, and he runs a well organized and motivated team. A few years ago he married our then Chef, Kellie, whom many of our past guests will remember and future guests will get to meet as she is now back on board. Scott’s sister, Kim, is our Operations Manager.<br /> <br /> ENGINEER/MATE<br /> Ariel was born and raised on Tortola and moved to Thailand at the age of 12. Ariel joined us on board the Cuan Law shortly after he returned to the BVI’s in 2017 as steward and is currently very excited as he has decided to embark on training to become our engineer. Already - in just his first year year spent with us on the Cuan Law - Ariel has become a Certified diver and is working on getting his Dive Master. He’s also gained experience with cooking which occasionally helps remind him of his years in Thailand as he still spends some of his time in the galley. In his free time he enjoys skateboarding, surfing and being out on the water with friends. With his deep love for music he also owns a guitar that, unsurprisingly he doesn’t have time to play!<br /> <br /> DIVERS<br /> Reka and Sabina<br /> Reka Lukacs is a Hungarian girl from Transylvania, Romania who joined the Cuan Law early in 2018. She began her travels as an au pair in England where she learned English and ever since she got comfortable speaking it she just can’t stop traveling! She lived in Mexico where she was mesmerized by the beauty and magic of the underwater world so she became a diver. After that she continued her journey to Thailand where she spent a lot of time guiding the shark watch trips and got passionate about underwater photography. She got to experience a bit of Australia as well before riding the waves on a rigid inflatable boat to the dive sites of Mozambique. She already enjoys the shore hike/walks around the smaller islands of the BVI and exploring the big rocks at The Baths on Virgin Gorda. She is a fun loving, talkative girl who is all smiles and laughs and ready for games at any time :)<br /> <br /> Capt. Scott is joined by several other crew members:<br /> Chef: Patrick Wilson USA<br /> Divers: Sabina Ibarra Bolanos: USA<br /> Stewies: Abbie Martin & Joe Diaz Jackson: USA and Honduras";s:14:"yachtCrewPhoto";s:79:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht130/130brochure44.jpg";s:13:"yachtCrew1Pic";s:0:"";s:13:"yachtCrew2Pic";s:0:"";s:13:"yachtCrew3Pic";s:0:"";s:13:"yachtCrew4Pic";s:0:"";s:13:"yachtCrew5Pic";s:0:"";s:13:"yachtCrew6Pic";s:0:"";s:13:"yachtCrew7Pic";s:0:"";s:13:"yachtCrew8Pic";s:0:"";s:13:"yachtCrew9Pic";s:0:"";s:14:"yachtCrew10Pic";s:0:"";s:14:"yachtCrew1Name";s:0:"";s:14:"yachtCrew2Name";s:0:"";s:14:"yachtCrew3Name";s:0:"";s:14:"yachtCrew4Name";s:0:"";s:14:"yachtCrew5Name";s:0:"";s:14:"yachtCrew6Name";s:0:"";s:14:"yachtCrew7Name";s:0:"";s:14:"yachtCrew8Name";s:0:"";s:14:"yachtCrew9Name";s:0:"";s:15:"yachtCrew10Name";s:0:"";s:15:"yachtCrew1Title";s:0:"";s:15:"yachtCrew2Title";s:0:"";s:15:"yachtCrew3Title";s:0:"";s:15:"yachtCrew4Title";s:0:"";s:15:"yachtCrew5Title";s:0:"";s:15:"yachtCrew6Title";s:0:"";s:15:"yachtCrew7Title";s:0:"";s:15:"yachtCrew8Title";s:0:"";s:15:"yachtCrew9Title";s:0:"";s:16:"yachtCrew10Title";s:0:"";s:9:"yachtFlag";s:3:"BVI";s:13:"yachtHomePort";s:12:"Road Harbour";s:14:"yachtWBasePort";s:12:"Road Harbour";s:8:"yachtRig";s:0:"";s:14:"yachtGrossTons";s:0:"";s:12:"yachtAcNight";s:3:"Yes";s:16:"yachtAcSurCharge";s:2:"no";s:9:"yachtTubs";s:1:"0";s:20:"yachtLocationDetails";s:20:"Based BVI year round";s:10:"yachtTerms";s:15:"Caribbean Terms";s:13:"yachtCaptOnly";s:0:"";s:15:"yachtSpecialCon";s:0:"";s:14:"yachtContracts";s:0:"";s:21:"yachtConsumptionUnits";s:10:"US Gall/Hr";s:10:"yachtRange";s:0:"";s:11:"yachtPermit";s:1:"2";s:12:"yachtLicense";s:1:"2";s:8:"yachtMca";s:1:"0";s:16:"yachtDeepSeaFish";s:0:"";s:10:"yachtSatTv";s:1:"0";s:9:"yachtIpod";s:0:"";s:10:"yachtVideo";s:0:"";s:17:"yachtSailInstruct";s:0:"";s:13:"yachtInternet";s:0:"";s:16:"yachtCaptainOnly";s:0:"";s:16:"yachtBrokerNotes";s:1540:"CYBA 2020 agreement<br /> Owner: Trimarine Boat Co.<br /> PO Box 3252<br /> Road Town, Tortola<br /> Balance due 60 days prior to boarding.<br /> Deposits to CharterPort only. No charter deposits to be sent to US Bank <br /> NB: for by-the-cabin-bookings please contact Annie Muirhead<br /> <br /> INCLUSIONS <br /> <br /> Six nights, seven days accommodation in two person cabins, twin or queen, with private bathroom. <br /> 24 hour air conditioning or natural ventilation through hatches and windows.<br /> Three meals per day and hors d'oeuvres and snacks.<br /> All hot and cold drinks including alcoholic drinks and wine with dinner.<br /> Local taxes. <br /> <br /> Fuel for diesels, generators and tenders. No fuel surcharge.<br /> Use of all sporting equipment and scuba tanks, air, weights and snorkeling gear except as detailed below.<br /> Instruction in water sports except as detailed below.<br /> Help and guidance from crew including scuba. <br /> Use of tenders, driven by crew at all times.<br /> Full service from the crew.<br /> Wifi<br /> Dockage<br /> <br /> <br /> EXCLUSIONS<br /> <br /> Diving equipment except as detailed above. <br /> Nitrox and DPVs. <br /> http://www.bvidiving.com/rental_gear.html<br /> <br /> Diving instruction. <br /> http://www.bvidiving.com/PADI_instruction.html<br /> <br /> Gratuities to crew<br /> Massage therapy @ $100/hr<br /> All expenses before and after stay on vessel except transfers as above.<br /> Travel insurance<br /> <br /> ";s:10:"yachtNumGC";i:1;s:13:"yachtGC1Title";s:77:"Late June, 2023, the guests, a family, said of their charter aboard CUAN LAW:";s:8:"yachtGC1";s:298:"It was a wonderful trip. CUAN LAW has an amazing crew - I can’t say enough about them. I cannot imagine how it could have been any better. It was a remarkable trip for everyone.<br /> <br /> 12 nights, the entire yacht charter<br /> Late June - early July 2023<br /> A private family trip";s:10:"yachtGC1P1";s:0:"";s:10:"yachtGC1P2";s:0:"";s:10:"yachtGC1P3";s:0:"";s:15:"yachtInsCompany";s:6:"Lloyds";s:11:"yachtPolicy";s:0:"";s:14:"yachtLiability";s:0:"";s:18:"yachtEffectiveDate";s:0:"";s:17:"yachtContractName";s:18:"Trimarine Boat Co.";s:20:"yachtContractAddress";s:0:"";s:18:"yachtCoverageAreas";s:9:"Worldwide";s:12:"yachtInsFlag";s:0:"";s:16:"yachtInsHomeport";s:0:"";s:11:"yachtRegNum";s:6:"738119";s:14:"yachtConPhone1";s:12:"284-499-1855";s:14:"yachtConPhone2";s:12:"284-494-5774";s:14:"yachtConPhone3";s:0:"";s:11:"yachtConFax";s:0:"";s:17:"yachtWaveConEmail";s:19:"[email protected]";s:13:"yachtConOther";s:0:"";s:12:"yachtManager";s:15:"Charterport BVI";s:16:"yachtManagerName";s:15:"Dick Schoonover";s:17:"yachtManagerPhone";s:15:"+1-284-494-7955";s:16:"yachtManagerToll";s:12:"800-603-4094";s:17:"yachtManagerEmail";s:27:"[email protected]";}
location_details: Based BVI year round
helipad: No
sailing_instructor:
lengthm: 32.00 m
consumption:
consumption_units: US Gall/Hr
yachtRange:
price_details: Short charters: For 5 nights aboard, Cuan Law charges for 5.5 nights, for 4 nights she charges for 5 nights and for 3 nights Cuan Law charges for 4.5 nights. Rates do not include BVI Cruising Taxes. Please ask about extended and/or "Down Island" trips. <b>What's Included</b> Six nights, seven days accommodation in two person cabins, twin or queen, with private bathroom. Air conditioning or natural ventilation through hatches and windows. Three meals per day, and hors d’oeuvres and snacks. All hot and cold drinks including basic alcoholic drinks and wine with dinner. Premium brands (eg Grey Goose, Patron) are available on request at cost. Use of all sporting equipment and scuba tanks, air, weights and snorkeling gear (rental SCUBA gear available but not included). Instruction in water sports (except SCUBA instruction which is available but is not included). Land taxi transfers to "The Baths”, National Park on Virgin Gorda, including Park fees. Help and guidance from crew, including scuba. Use of tenders, driven by crew at all times. Full service from the crew. LIMITED Wifi. Our WiFi is linked to our cell service. Guests will be able to check email daily, but not all day. They will NOT be able to stream any audio or video. Dockage <b>What's Not Included</b> Diving equipment, ie BC, Regulator etc Nitrox. Diving instruction. Willy T/Sharkplaneo Sticker: $5.00 Kid’s swim program donation. See the link below for details regarding instruction and gear rentals https://www.bvisailing.com/bvi-scuba-diving/ All expenses before and after stay on vessel, including taxi transfers. Gratuities to crew – suggested 15%. BVI Cruising Tax. As a guide that is currently $24.00 per person.
terms: Inclusive
yachtTermsTypeNum: 1
fullrates: http://www.cyabrochure.com/ebn/2395/pdhaX/130/4
special_conditions:
contracts:
nude: No
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flag: BVI
captain_nation: UK
crew_nationality: US
jacuzzi:
scubaonboard: Onboard
pricetable: <div class="row"> <div class="col-md-12 whitediv"> <h2>CUAN LAW Charter Price Details</h2> <div class="table-responsive"> <table class="table table-striped"> <tr> <td>Season Name</td> <td>2 guests</td> <td>3 guests</td> <td>4 guests</td> <td>5 guests</td> <td>6 guests</td> <td>7 guests</td> <td>8 guests</td> <td>9 guests</td> <td>10 guests</td> <td>11 guests</td> <td>12 guests</td> </tr> <tr> <td>Summer 2024 </td> <td>$61,600</td> <td>$61,600</td> <td>$61,600</td> <td>$61,600</td> <td>$61,600</td> <td>$61,600</td> <td>$61,600</td> <td>$58,540</td> <td>$61,600</td> <td>$61,600</td> <td>$61,600</td> </tr> <tr> <td>Winter 2023 to 2024 </td> <td>$61,600</td> <td>$61,600</td> <td>$61,600</td> <td>$61,600</td> <td>$61,600</td> <td>$61,600</td> <td>$61,600</td> <td>$61,600</td> <td>$61,600</td> <td>$61,600</td> <td>$61,600</td> </tr> <tr> <td>Winter 2024 to 2025 </td> <td>$62,500</td> <td>$62,500</td> <td>$62,500</td> <td>$62,500</td> <td>$62,500</td> <td>$62,500</td> <td>$62,500</td> <td>$62,500</td> <td>$62,500</td> <td>$62,500</td> <td>$62,500</td> </tr> <tr> <td>Summer 2025 </td> <td>$62,500</td> <td>$62,500</td> <td>$62,500</td> <td>$62,500</td> <td>$62,500</td> <td>$62,500</td> <td>$62,500</td> <td>$62,500</td> <td>$62,500</td> <td>$62,500</td> <td>$62,500</td> </tr> </table> </div> </div> </div>
mo_sync_modified: 1734615903
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caemail: [email protected]
ca: Charterport BVI
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cya_content: a:2:{s:4:"time";i:1663071451;s:3:"cya";s:1160:"<div class="bottom-15"><div class="position-absolute mox"><i class="fad fa-align-left mofa"></i></div><h2 id="yacht_description"> CUAN LAW Yacht Description</h2></div><p>Represented by DMA Yachting, the impressive charter yacht CUAN LAW is a 105 ft sailing catamaran. CUAN LAW spends the summer and winter season in British Virgin Islands. She was constructed by the renowned boatbuilder Muirhead Trimaran in 1988. A well-done refit was finalized in annually. The spacious yacht layout features 10 large cabins and easily accommodates a maximum of 20 guests. </p><p>CUAN LAW 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 generous, with a prominent dining and seating area and that's where the guests spend most of their time. The tastefully decorated cabins offer unbeatable views in the morning and are located just below deck. The cabins offer unbeatable views in the morning and are located just below deck. Multiple portholes connect you with the outside world.</p><p>The sailboat features Two 210 HP Caterpillar diesels engines and a generator.</p>";}
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review_debug: <!DOCTYPE HTML> <meta charset="iso-8859-1"> <html> <head> <title>CUAN LAW Yacht Charters</title> <link href="https://www.cyabrochure.com/css2/style.css" rel="stylesheet" type="text/css"> <link rel="stylesheet" href="https://www.cyabrochure.com/dcodes/css3_buttons/css/dc_css3_buttons.css" type="text/css"/> <script src="https://www.cyabrochure.com/js/jquery.min.js" type="text/javascript"></script> <link rel="stylesheet" type="text/css" href="https://www.cyabrochure.com/dcodes/prettyPhoto/css/prettyPhoto.css" type="text/css"/> <script type="text/javascript" src="https://www.cyabrochure.com/dcodes/prettyPhoto/js/jquery.prettyPhoto.js" type="text/javascript"></script> <link type="text/css" rel="stylesheet" href="https://www.cyabrochure.com/dcodes/tooltips/css/dc_tooltips.css" type="text/css"/> <link type="text/css" rel="stylesheet" href="https://www.cyabrochure.com/dcodes/tables1/css/dc_tables1.css" type="text/css"/> <script type="text/javascript" src="https://www.cyabrochure.com/dcodes/tooltips/js/dc_tooltips.js" type="text/javascript"></script> <link href='http://fonts.googleapis.com/css?family=Shadows+Into+Light' rel='stylesheet' type='text/css'> <script type="text/javascript"> $(function(){ $("a[rel^='prettyPhoto']").prettyPhoto({ social_tools: false, }); 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else cols[i].style.width = '100%'; } } } </script> </head> <BODY link="FFFFFF" alink="FFFFFF" vlink="FFFFFF" BGCOLOR="FFFFFF" LEFTMARGIN=0 TOPMARGIN=0 MARGINWIDTH=0 MARGINHEIGHT=0> <div id='ebcontain'> <div class='ebrmenu'><div class='ebmenuitem'><a class='dc_c3b_large dc_c3b_blue dc_button dc_c3b_download' href='https://www.cyabrochure.com/ebn/2395/pdhaX/130/1///'>Home</a></div><div class='ebmenuitem'><a class='dc_c3b_large dc_c3b_blue dc_button dc_c3b_download' href='https://www.cyabrochure.com/ebn/2395/pdhaX/130/2///'>More photos</a></div><div class='ebmenuitem'><a class='dc_c3b_large dc_c3b_blue dc_button dc_c3b_download' href='https://www.cyabrochure.com/ebn/2395/pdhaX/130/3///'>Specs</a></div><div class='ebmenuitem'><a class='dc_c3b_large dc_c3b_blue dc_button dc_c3b_download' href='https://www.cyabrochure.com/ebn/2395/pdhaX/130/5///'>Crew</a></div><div class='ebmenuitem'><a class='dc_c3b_large dc_c3b_blue dc_button dc_c3b_download' href='https://www.cyabrochure.com/ebn/2395/pdhaX/130/M///'>Sample Menu</a></div><div class='ebmenuitem'><a class='dc_c3b_large dc_c3b_blue dc_button dc_c3b_download' href='https://www.cyabrochure.com/ebn/2395/pdhaX/130/4///'>Rates</a></div></div><span class='stretcher'></span><div class='ebrbody' ><div style='text-align:center;margin-top:5px;'><img src='https://www.centralyachtagent.com/yachtadmin/yachtimg/yacht130/130brochure99.jpg?1084439723' border='0' alt='CUAN LAW'></div><div class='clr'></div><div style='text-align:center;'><img width='529' height='10' src='http://www.centralyachtagent.com/ebtimages/def.gif' alt='line'></div><div class='clr'></div><div style='text-align:right;'><img src='https://www.centralyachtagent.com//images/enlarge4.jpg' style='padding-right:5px;' title='enlarge image where available' alt='enlarge image where available'></div><div class='clr'></div><div style='text-align:center;font-size:130%;'>CUAN LAW GUESTS COMMENTS</div><div class='clr'></div><br> </div><div class='clr'></div><br><div class='ebrmenu'><div class='ebmenuitem'><a class='dc_c3b_large dc_c3b_blue dc_button dc_c3b_download' href='https://www.cyabrochure.com/ebn/2395/pdhaX/130/1///'>Home</a></div><div class='ebmenuitem'><a class='dc_c3b_large dc_c3b_blue dc_button dc_c3b_download' href='https://www.cyabrochure.com/ebn/2395/pdhaX/130/2///'>More photos</a></div><div class='ebmenuitem'><a class='dc_c3b_large dc_c3b_blue dc_button dc_c3b_download' href='https://www.cyabrochure.com/ebn/2395/pdhaX/130/3///'>Specs</a></div><div class='ebmenuitem'><a class='dc_c3b_large dc_c3b_blue dc_button dc_c3b_download' href='https://www.cyabrochure.com/ebn/2395/pdhaX/130/5///'>Crew</a></div><div class='ebmenuitem'><a class='dc_c3b_large dc_c3b_blue dc_button dc_c3b_download' href='https://www.cyabrochure.com/ebn/2395/pdhaX/130/M///'>Sample Menu</a></div><div class='ebmenuitem'><a class='dc_c3b_large dc_c3b_blue dc_button dc_c3b_download' href='https://www.cyabrochure.com/ebn/2395/pdhaX/130/4///'>Rates</a></div></div><span class='stretcher'></span> </div> </body> </html>
parsed_layout: <div class="col-md-12 whitediv mo19"> <div class="position-absolute mox"><i class="fa-duotone fa-object-group mofa"></i></div> <h2 id='mo_layout'>Layout</h2> <a href="https://i0.wp.com/www.centralyachtagent.com/yachtadmin/yachtimg/yacht130/130brochure88.jpg?ssl=1" data-lightbox="yacht_gallery" data-title="Layout of CUAN LAW"> <img height="295" width="700" loading="lazy" class="img-responsive autoheight w-100" alt="Layout of CUAN LAW" src="https://i0.wp.com/www.centralyachtagent.com/yachtadmin/yachtimg/yacht130/130brochure88.jpg?ssl=1"/> </a> </div>
parsed_crew: <div class=""> <div class='col-md-12 whitediv'> <div class="position-absolute mox"><i class="fa-duotone fa-id-card mofa"></i></div> <h2 id='mo_crew'>Crew</h2> <div class=""> <h3>Crew Information</h3> <p class=""> </p> </div> <div class="cya_crew "> <div class="col-md-12"> <p class="text-center"> <a href="https://i0.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht130/130brochure44.jpg?ssl=1" data-lightbox="yacht_gallery"> <img h=" w=" class="img-responsive lazyload" src="/wp-content/plugins/mo_filter/img/lqip/lqip_6x9_v1.webp" data-src='/wp-content/uploads/yacht/c/cuan-law/cuan-law-crew-main-image-small.jpg' alt="Crew Main Image" /> </a> </p> </div> <div class="col-md-12"><h4>Captain: Scott Ferris </h4></div> <div class="col-md-12"></div> <div class="col-md-12"><p>CUAN LAW CREW<br /> <br /> CAPTAIN<br /> Captain Scott over many years has done everything and every job on the Cuan Law except Chef. We owe him a huge dept of gratitude as he has been the foundation stone of the crew. He has trained up dozens of our crew over the years. Scott started off as steward on board and then, after getting his Divemaster rating, he led many dives in addition to his work as steward. Scott still loves to dive and will certainly do some dives with you whilst on board. He then moved on to Engineer as he had always had a great interest in, and aptitude for, the ship's machinery and equipment. He has fixed numerous problems, installed much new equipment and machinery and done many upgrades. He still likes to mess around below decks playing with machines! After a few years as Engineer and then First Mate, we promoted him to Captain and added the job later of Captain Trainer. Scott has done many, many charters as Captain, has as much knowledge as Owner Duncan, and really understands "The Cuan Law Way". He has a great sense of humor and is very fun-loving, and he runs a well organized and motivated team. A few years ago he married our then Chef, Kellie, whom many of our past guests will remember and future guests will get to meet as she is now back on board. Scott’s sister, Kim, is our Operations Manager.<br /> <br /> ENGINEER/MATE<br /> Ariel was born and raised on Tortola and moved to Thailand at the age of 12. Ariel joined us on board the Cuan Law shortly after he returned to the BVI’s in 2017 as steward and is currently very excited as he has decided to embark on training to become our engineer. Already - in just his first year year spent with us on the Cuan Law - Ariel has become a Certified diver and is working on getting his Dive Master. He’s also gained experience with cooking which occasionally helps remind him of his years in Thailand as he still spends some of his time in the galley. In his free time he enjoys skateboarding, surfing and being out on the water with friends. With his deep love for music he also owns a guitar that, unsurprisingly he doesn’t have time to play!<br /> <br /> DIVERS<br /> Reka and Sabina<br /> Reka Lukacs is a Hungarian girl from Transylvania, Romania who joined the Cuan Law early in 2018. She began her travels as an au pair in England where she learned English and ever since she got comfortable speaking it she just can’t stop traveling! She lived in Mexico where she was mesmerized by the beauty and magic of the underwater world so she became a diver. After that she continued her journey to Thailand where she spent a lot of time guiding the shark watch trips and got passionate about underwater photography. She got to experience a bit of Australia as well before riding the waves on a rigid inflatable boat to the dive sites of Mozambique. She already enjoys the shore hike/walks around the smaller islands of the BVI and exploring the big rocks at The Baths on Virgin Gorda. She is a fun loving, talkative girl who is all smiles and laughs and ready for games at any time :)<br /> <br /> Capt. Scott is joined by several other crew members:<br /> Chef: Patrick Wilson USA<br /> Divers: Sabina Ibarra Bolanos: USA<br /> Stewies: Abbie Martin & Joe Diaz Jackson: USA and Honduras </p></div> </div> </div> </div>
parsed_menu: <div class=""> <div class='col-md-12 whitediv'> <div class="position-absolute mox"><i class="fa-duotone fa-utensils mofa"></i></div> <h2 id='mo_menu'>Menu</h2> <div class="cya_menu row"> <div class="cya_table row"> <div class=col-md-12> <p><strong>SAMPLE MENU</strong></p><br /> <p><strong>Sunday</strong><br /><strong>Lunch</strong>: Selection of Cold Cuts and Cured Meats served with a freshly baked Grape and Fennel Bread, Roasted Pumpkin Soup, Garden Salad with assorted dressings, 3 Bean Salad, Cheese platter, Fresh Fruit and Cookies<br /><strong>Appetizer</strong>: Crab Cakes w/ Sweet Chili Sauce<br /><strong>Dinner</strong>: Chicken Breast Stuffed w/ Artichoke hearts, Pesto and Swiss Cheese Drizzled w/ Olive Oil and Balsamic Vinegar, Whipped Sweet Potato, Sautéed Red Peppers and Haricot Verts<br /><strong>Dessert:</strong> Sticky Date Pudding Cake w/ Local Rum Sauce</p><br /> <p><strong>Monday</strong><br /><strong>Breakfast:</strong> Baked Croissants Stuffed w/ Ham, Scrambled Eggs and Provolone Cheese<br /><strong>Lunch</strong>: Kung Pao Chicken and 5-Spice Beef w/ Broccoli, Steamed Jasmine Rice, Homemade Spring Rolls, Green Salad, Fruit Platter & Coconut Macaroons<br /><strong>Appetizer</strong>: Homemade Pizzas<br /><strong>Dinner</strong>: Seared Yellowfin Tuna w/ Wasabi Aioli, Stir Fried Asian Vegetables and Coriander Turmeric Rice<br /><strong>Dessert</strong>: Banoffe Pie</p><br /> <p><strong>Tuesday</strong><br /><strong>Breakfast</strong>: Banana Pancakes w/ Toasted Pecans and Maple Syrup<br /><strong>Lunch</strong>: Carne Asada and Al Pastor Tacos w/ Black Beans, Spanish Rice, Fresh Fruit Platter & Banana Drop Cookies<br /><strong>Appetizer</strong>: Smoked Trout Dip w/ Crostini<br /><strong>Dinner</strong>: Steak Au Poivre w/ Oven Roasted Tomato, Sautéed Zucchini and Mushroom, Baked Russet Potato.<br /><strong>Dessert</strong>: Chocolate Decadence Cake w/ Raspberry Coulis</p><br /> <p><strong>Wednesday</strong><br /><strong>Breakfast</strong>: French Omelet w/ Pepper Bacon and Warm Cinnamon Buns<br /><strong>Lunch</strong>: Korean BBQ Ribs w/ Pumpkin Coconut Soup, Cambodian Coleslaw, Fresh Fruit and White Chocolate Chip Cookies<br /><strong>Appetizer</strong>: Chicken Wings w/ Garlic Tahini Marinade<br /><strong>Dinner</strong>: Roast Duck Breast w/ Orange Tamarind Glaze, Shitake Mushroom Risotto, Roasted Carrots and Parsnips<br /><strong>Dessert</strong>: Crispy Apple Tart w/ Vanilla</p><br /> <p><strong>Thursday</strong><br /><strong>Breakfast</strong>: Egg and Bacon Breakfast Burritos w/ Blueberry Muffins<br /><strong>Lunch</strong>: Chicken and Vegetable Pot Pies w/Frisee Salad and Lemon Bars<br /><strong>Appetizer</strong>: Steamed Mussels w/ Creme Fraiche<br /><strong>Dinner</strong>: Crispy Sesame Salmon w/ Cucumber Salad, Coconut Rice and Sautéed Snow Peas<br /><strong>Dessert</strong>: Creme Brûlée</p><br /> <p><strong>Friday</strong><br /><strong>Breakfast</strong>: Eggs Benedict w/ Hollandaise Sauce and Fresh Baked Banana Bread<br /><strong>Lunch</strong>: Beach BBQ on Virgin Gorda w/ Creole Chicken, Steamed Red Snapper, Cheeseburgers, Assorted Salads, Chips, Fresh Fruit and Oatmeal Cookies<br /><strong>Appetizer</strong>: Grilled Skewered Cajun Prawns w/Andoulli Sausage<br /><strong>Dinner</strong>: Coconut Curry Snapper with Rice and Vegetables<br /><strong>Dessert</strong>: Key Lime Pie</p><br /> <p> </p><br /> <p><strong>Saturday</strong><br /><strong>Breakfast</strong>: Pina Colada French Toast, Apple Sage Sausage and Maple Syrup</p><br /> <p> </p><br /> <p>Ship's Bar aboard Cuan Law includes:</p><br /> <ul><br /> <li>Bacardi Gold</li><br /> <li>Bacardi White</li><br /> <li>Captain Morgan’s</li><br /> <li>Goslings Black Seal</li><br /> <li>Malibu</li><br /> <li>Myett’s Rum</li><br /> <li>Pusser Rum</li><br /> <li>Absolut vodka</li><br /> <li>Absolut Citron</li><br /> <li>Absolut Mandarin</li><br /> <li>Sauza Gold</li><br /> <li>Sauza Silver</li><br /> <li>Crown Royal</li><br /> <li>Jack Daniels</li><br /> <li>Jim Beam</li><br /> <li>Johnny Walker Red</li><br /> <li>Bombay Saphire</li><br /> <li>Tanqueray</li><br /> <li>Amaretto</li><br /> <li>Baileys</li><br /> <li>Blue Curacao</li><br /> <li>Cointreau</li><br /> <li>Courvoisier VS</li><br /> <li>Creme de Menthe</li><br /> <li>Frangelico</li><br /> <li>Jagermeister</li><br /> <li>Kahlua</li><br /> <li>Sambuca</li><br /> <li>Triple Sec</li><br /> <li>Campari</li><br /> <li>Martini Rossi - Extra Dry</li><br /> </ul><br /> <p> </p><br /> <ul><br /> <li>Beringer - Cabernet Sauvignon</li><br /> <li>Beringer - Chardonnay</li><br /> <li>Beringer - Pinot Noir Founders</li><br /> <li>Cooper’s Creek - Reisling</li><br /> <li>Coopers Creek - Sauvignon Blanc</li><br /> <li>Marques de Caceres - Rioja</li><br /> <li>Marques de Casa Concha - Merlot</li><br /> <li>Santa Margherita - Pinot Grigio</li><br /> <li>Trivento - Malbec</li><br /> <li>Beringer - Cabernet Sauvignon</li><br /> <li>Beringer - Chardonnay</li><br /> <li>Beringer - Pinot Noir Founders</li><br /> <li>Cooper’s Creek - Reisling</li><br /> <li>Coopers Creek - Sauvignon Blanc</li><br /> <li>Marques de Caceres - Rioja</li><br /> <li>Marques de Casa Concha - Merlot</li><br /> <li>Santa Margherita - Pinot Grigio</li><br /> <li>Trivento - Malbec</li><br /> <li><br /> <p>Santa Margherita - Prosecco</p><br /> </li><br /> </ul> </div> </div> </div> </div> </div>
crewphoto: https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht130/130brochure44.jpg
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gpt_description: <h3>Elevator Summary</h3> <p>The <B>Cuan Law</B> is a distinguished 105' trimaran, renowned as one of the largest sailing trimarans in the world. Built by Muirhead Trimaran in 1988 and annually refitted, she stands out with her robust dual Caterpillar engines and comprehensive navigation technology. The <B>Cuan Law</B> is dedicated to luxury, safety, and memorable experiences, offering full air-conditioned comfort across its guest areas.</p> <h3>Accommodation</h3> <p>The <B>Cuan Law</B> provides superior accommodation with <B>10 double staterooms</B>, each configurable with either a double bed or twins, side by side. Each stateroom is designed to offer spacious and comfortable living quarters, emphasized by ample walking space and full private ensuite facilities, which is unparalleled for a yacht of her class.</p> <table class="table"> <thead> <tr> <th>Stateroom Type</th> <th>Quantity</th> <th>Features</th> </tr> </thead> <tbody> <tr> <td>Double/Twin Staterooms</td> <td>10</td> <td>Convertible, Ensuite, Full A/C</td> </tr> </tbody> </table> <h3>Toys</h3> <ul class="list-group"> <li class="list-group-item">2 x 22' Dinghy with 115 HP engine</li> <li class="list-group-item">3 Double Kayaks & 1 Single Kayak</li> <li class="list-group-item">2 x 14' Hobie Cats for sailing</li> <li class="list-group-item"><B>Watersports</B> such as Snorkeling, Waterskiing, Kneeboarding</li> <li class="list-group-item"><B>Scuba Diving</B> facilitated by <B>Certified Instructors</B> onboard and includes all required dive gear.</li> <li class="list-group-item">Exhilarating <B>Beach Games</B></li> <li class="list-group-item"><B>BBQ</B> set for al fresco dining</li> </ul> <h3>Amenities</h3> <p>The <B>Cuan Law</B> is equipped with a range of facilities designed to entertain, relax, and enhance the overall guest experience while exploring the best of the Caribbean Virgin Islands.</p> <table class="table"> <thead> <tr> <th>Amenity</th> <th>Description</th> </tr> </thead> <tbody> <tr> <td>Full A/C</td> <td>Throughout Indoor Areas</td> </tr> <tr> <td>Entertainment System</td> <td>Includes Salon Stereo and TV for media enjoyment.</td> </tr> <tr> <td>Watermaker and Ice maker</td> <td>Ensures fresh water and beverage preparation onboard.</td> </tr> <tr> <td>Onboard Library</td> <td>Vast selection of books and magazines</td> </tr> <tr> <td>Barbecue</td> <td>Yes, for outdoor culinary experiences.</td> </tr> <tr> <td>Watersports Equipment</td> <td>Includes snorkel gear, paddleboards, and more.</td> </tr> </tbody> </table> <h3>Crew</h3> <p>The <B>Cuan Law</B>'s crew is deeply experienced and particularly capable, led by Captain Scott who has been with the yacht for over nine years. With a full complement of 7 professional crew members, guests can expect impeccable service, expert navigation, and engaging entertainment. Dedicated crew areas ensure guest privacy.</p> <ul class="list-group"> <li class="list-group-item">Captain: <B>Scott Ferris</B> - Over 9 years with <B>Cuan Law</B>, expert in navigation and guest experience.</li> <li class="list-group-item">Chef: <B>Patrick Wilson</B> - Known for exquisite culinary experiences, tailoring meals to guest preferences.</li> <li class="list-group-item">Engineer & Dive Master: <B>Ariel</B> - Ensures all equipment is in peak condition and leads scuba operations.</li> </ul> <p><B>Our clients enjoy</B> personalized itineraries that make every journey with the <B>Cuan Law</B> exceptional, exploring intimate coves and vibrant marine ecosystems, backed by a crew that ensures safety and luxury at every turn.</p>
ys_reviews:
reviews_sync_date: 1733749312
singlebox: <div class="col-sm-12 col-md-4 col-lg-6 col-xl-4 listing_wrapper property_unit_0_child mo_slideritem" data-listid="23634" data-price="61600"> <div class="property_listing"> <div class="mo_badges"> <div class="reviews_small"> Scuba Onboard </div> </div> <div class="lds-circle"><div></div></div> <div class="single_yacht_slider yachts uninitialized swiper"> <div class="swiper-wrapper"> <div class="swiper-slide mainimg block"> <img width="800" height="535" loading="lazy" src="/wp-content/uploads/moimg/wp-content/uploads/yacht/c/cuan-law/cuan-law-main-image-uprayc-1676055837_resize-800,535.jpg" class="block w-100"/> </div> <div class="swiper-slide"> <img loading="lazy" height="538" width="800" src="/wp-content/uploads/moimg/yachtadmin/yachtlg/yacht130/130brochure2_w-800px_resize-800,538.jpg" /> </div> <div class="swiper-slide"> <img loading="lazy" height="538" width="800" src="/wp-content/uploads/moimg/yachtadmin/yachtlg/yacht130/130brochure3_w-800px_resize-800,538.jpg" /> </div> 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CUAN LAW

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Price from $61,600/week

High season $65,700/week

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