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ESPERANZA II Yacht Description
There are plenty of ways to relax on the deck of Esperanza II. In the protected aft cockpit, in the front cockpit seating area, on the foredeck or in the spacious lounge area on the flybridge.
It has a large and open cockpit with perfect all-round visibility. The flybridge can be easily accessed from two sides - beautiful area to watch the gorgeous sunsets.
The salon is on 2 levels with an expansive seating area that provides beautiful panoramic views. The interior is comfortably designed with 4 spacious queen guest cabins each with an ensuite bathroom and walk around beds. The aft cabins are flooded with light, ensured by the large portholes and the beautiful panoramic windows.
Presented by DMA Yachting, the majestic charter yacht ESPERANZA II is a 50 ft sailing catamaran. ESPERANZA II spends the summer and winter season in British Virgin Islands. She was completed by the well-known ship builder Lagoon in 2020. The well-planned yacht layout features 4 cozy cabins and easily accommodates a maximum of 8 guests.
ESPERANZA II is classified 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 usually it where you, as a charter guest, spend most of your time. The tastefully decorated cabins are located below the main saloon, connected by stairs (inquire about handicapped access). The cabins are located in the 2 massive hulls. Multiple portholes provide a connection with the natural world outside.
The sailboat features 2x80HP Yanmar engines and a generator.
Accommodation
4+2 cabinsthe crew takes the two interior (+2) mid-ship cabins allowing for 4 ensuite cabins for the guests.
Captain Only
No "Captain Only" offered on this yacht.What is the cabin arrangement of ESPERANZA II?
- 4 VIP cabins
- 2 Double cabins
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ESPERANZA II Charter Price Details
| Season Name | 2 guests | 3 guests | 4 guests | 5 guests | 6 guests | 7 guests | 8 guests | 9 guests | 10 guests | 11 guests | 12 guests |
| Winter 2023 to 2024 | $23,000 | $23,500 | $24,000 | $24,500 | $25,000 | $25,500 | $26,000 | $0 | $0 | $0 | $0 |
| Summer 2024 | $23,000 | $23,500 | $24,000 | $24,500 | $25,000 | $25,500 | $26,000 | $0 | $0 | $0 | $0 |
| Winter 2024 to 2025 | $23,000 | $23,500 | $24,000 | $24,500 | $25,000 | $25,500 | $26,000 | $0 | $0 | $0 | $0 |
| Summer 2025 | $23,000 | $23,500 | $24,000 | $24,500 | $25,000 | $25,500 | $26,000 | $0 | $0 | $0 | $0 |
ESPERANZA II Yacht Charter Price
| # of charter days | Base Price | APA (deposit for provisioning, fuel, docking fees, etc) | Total | Note | |
|---|---|---|---|---|---|
| 14 day charter | 46,000$ to 52,000$ | 9,200$ to 15,600$ | 55,200$ to 67,600$ | Discounts outside the main season are common. | |
| 7 day charter | 23,000$ to 26,000$ | 4,600$ to 7,800$ | 27,600$ to 33,800$ | Standard charter rate, base for all calculations. | |
| 3 day charter | 11,500$ to 13,000$ | 2,300$ to 3,900$ | 13,800$ to 16,900$ | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 23,000$ / 6 * 3 days = 11,500$ |
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: $23,000
High season rate: $26,000
BVI:
Yacht is able to charter in the BVI
ST. Thomas pick-up and drop-off.
CRUISING FEES:
BVI Cruising Fees are included
MINIMUM NIGHTS: 4
LESS THAN 7 NIGHT CHARTER RATES: 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:1/2 the daily rate. Dinner ashore at client's expense. Includes; boarding after 4pm, welcome cocktail and breakfast the
next morning and early start.
TURN AROUNDS: 48-hour turns are standard
HALF-BOARD OPTION: $150 discount per person
Includes; 7 breakfasts, 4 lunches & 3 dinners, all other meals to be eaten ashore at client's expense.
LOCAL FARE OPTION: $75 discount per person
Includes; 7 breakfasts, 5 lunches & 6 dinners, all other meals to be eaten ashore at client's expense.
HOLIDAY RATES:
XMAS: Flat rate $28,000. Must end no later than Dec 27th.
NEW YEARS: Flat rate $31,000. Must begin no sooner than Dec 28th.
CHILDREN'S DISCOUNT:
$200 discount per child under aged 12 up to a max of 3 children.
BVI:
Yacht is able to charter in the BVI
ST. Thomas pick-up and drop-off.
CRUISING FEES:
BVI Cruising Fees are included
MINIMUM NIGHTS: 4
LESS THAN 7 NIGHT CHARTER RATES: 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:1/2 the daily rate. Dinner ashore at client's expense. Includes; boarding after 4pm, welcome cocktail and breakfast the
next morning and early start.
TURN AROUNDS: 48-hour turns are standard
HALF-BOARD OPTION: $150 discount per person
Includes; 7 breakfasts, 4 lunches & 3 dinners, all other meals to be eaten ashore at client's expense.
LOCAL FARE OPTION: $75 discount per person
Includes; 7 breakfasts, 5 lunches & 6 dinners, all other meals to be eaten ashore at client's expense.
HOLIDAY RATES:
XMAS: Flat rate $28,000. Must end no later than Dec 27th.
NEW YEARS: Flat rate $31,000. Must begin no sooner than Dec 28th.
CHILDREN'S DISCOUNT:
$200 discount per child under aged 12 up to a max of 3 children.
Price Terms
Inclusive
ESPERANZA II Yacht Charter Locations
Summer Season
Winter Season
Amenities
Specifications
Features
Layout
More Specifications
Diving Yacht offers Rendezvous Diving only
All certified divers are required to present their certification cards and inform the crew if any rental equipment will need to be arranged. If guests are interested in trying scuba diving, the crew will arrange a Discover Scuba Diving.
The crew will build this into the itinerary and make the necessary arrangements.
Rendezvous diving average costs with equipment
1 Tank Dive - $100
2 Tank Dive - $140
Night Dive - $150
Discover Scuba Diving - $160
Fishing
Green Initiatives
Water Sports
Crew Information
Captain
Chef
Captain: Francois Meyer
MEET YOUR CREW:
CAPTAIN: Francois Meyer
CHEF: Eden Baker
Life for Francois started out on the sunny east coast of South Africa. Living in Richards Bay with the
ocean on his doorstep and a fishing rod in his hand, it quickly became a way of life.
Soon thereafter his family decided to trade the beach for the "bush" and moved to a small town in
the south-west of Kenya called Magadi where he spent the rest of his childhood growing up in the wilderness.
After school he decided to try his luck as a professional rugby player. Unfortunately an injury ended his
short career and it was time to move on. Thankfully the ocean had never stopped calling and soon he was
back with a passion that only grew.
He gained his experience as a deckhand on Superyachts in the Mediterranean initially, and then as both a chef and a captain on charter Cats in the Caribbean, and Atlantic crossings.
Francois is extremely excited to get back to the Caribbean to meet new people, hearing their stories and creating lifelong memories for guests.
Meet Chef Eden Baker from beautiful South Africa, whose yachting journey embarked in 2020. She effortlessly transitioned from super yachts to sailing catamarans, delighting guests as the sole chef for the past 3 years.
Eden's passion for safety and culinary excellence truly shines. Her meticulous attention to detail and unwavering dedication to guest satisfaction ensure that each dining experience is not just special but truly extraordinary. In the galley, she crafts meals that are not only delicious and healthy but also visually stunning, adding a unique flair with local ingredients. Beyond her culinary expertise, Chef Eden brings warmth and charm on board, creating a welcoming atmosphere. Inspired by her South African roots, she infuses global flavors into her creations. With 3,5 years in the industry, Eden possesses a keen eye for detail, able to design menus around any dietary requirements or local ingredients available around the charter location. For fun, Chef Eden loves exploring new restaurants, snorkeling, trying out new recipes, getting creative in the kitchen & reading. In the yachting world, Chef Eden Baker stands out, turning every meal into a masterpiece and every bite into a delightful adventure!
Francois and Eden are looking forward to making sure you have a truly unforgettable vacation with them on Esperanza II.
Menu
BREAKFAST
Continental breakfast including local fruits and vegetables, cereals,
tea/coffee served daily with additional hot plate items.
AVOCADO TOAST-Stacked on Texas toast with arugula, poached eggs, micro greens, pickled onions and oregano
MACADAMIA NUT BANANA PANCAKES-Served with Maple Bacon
SPINACH & FETA CREPES- Sauteed spinach and peppercorn feta accompanied by sliced smoked turkey sausage
BRIOCHE FRENCH TOAST- Topped with maple Chantilly cream and served with breakfast sausage
QUICHE / FRITTATA- With chef choice of meats and vegetables
CRAB BENEDICT- Jumbo lump crab on top a toasted english muffin, wilted spinach, poached egg and homemade zesty hollandaise sauce
LUNCH
FLANK STEAK CURRY- Tomato-based vibrant curry served on a bed of fragrant basmati rice
HERB-MARINATED CHICKEN- Fresh-herbs marinated in chicken on a bed of pearl couscous and chef salad
BBQ PORK RIBS- Slow-roasted pork ribs broiled to perfection with apple slaw and béchamel macaroni and cheese
BAJA FISH TACOS-Blackened fish topped with mango pineapple salsa, cilantro lime dressing and purple cabbage slaw
TIGER PRAWN CAESAR SALAD- Grilled prawns, shaved parmesan, bacon bits, soft-boiled egg and croutons on a bed of chopped romaine and drizzled with homemade caesar dressing
AHI POKE BOWL- Jasmine rice, spicy tuna, fresh avocado, grated carrots, edamame, sliced cucumber, sriracha mayo and sesame seeds
SMALL BITES
CHEESE AND CHARCUTERIE BOARD
ASSORTED BRUSCHETTA
CHEESE-CRUSTED QUESADILLAS
LETTUCE WRAPS
JACKFRUIT SLIDERS
DINNER
CHILEAN SEA BASS- Pan-seared on top of purple mashed potato, asparagus, tropical salsa, and lemon shallot butter
HERB-CRUSTED RACK OF LAMB- Served with creamy sun-dried tomato polenta, balsamic-glazed
Brussels sprouts, and topped with mint chimichurri
DUCK A L’ORANGE- Pan-seared on top of garlic and chive mashed potatoes, roasted green beans, and velvety-citrus sauce
SURF & TURF- Beef tenderloin & lobster tail served with red wine jus and gorgonzola potato puree
PORK TENDERLOIN- With apple cider reduction over sweet potato puree, bok choy, and pomegranate
GROUPER PICCATA- Served over wild coconut-ginger rice with roasted broccolini
SWEETS
CHEESECAKE WITH BERRY COMPOTE
CHOCOLATE COVERED STRAWBERRIES
APPLE CRUMBLE A LA MODE
WHITE CHOCOLATE & COCONUT CREME BRULEE
KEY LIME PIE
PEANUT BUTTER PIE
LOCAL RUM TIRAMISU
