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LAYSAN Yacht Charter

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LAYSAN Yacht Description

LAYSAN yacht is a 71.00 ft long motor yacht monohull and spends the summer and winter season in British Virgin Islands. It was built by Serenity Shipyard in 2017. The yacht layout features 5 cabins and accommodates 8 guests. The cabin arrangement is following: 2 king cabins, 2 queen cabins, 1 twin cabin.

The motor yacht features 2 x Yanmar 4LHA-DTP 200HP Diesel engines .

Accommodation

All guest accommodation have ensuite heads with separate showers
All accommodations have dedicated air conditioning

Cabin Breakdown

King Cabins: 2
Queen Cabins: 2
Twin Cabins: 1

LAYSAN Yacht Details

71'

Length

8

Guests

5

Cabins

3

Crew

Serenity Shipyard

Built by

$39,000 - $49,000

Weekly price low-high season

10 Knots

Cruising Speed

12 Knots

Max. Speed

LAYSAN yacht charter price

# of charter days Base Price APA (deposit for provisioning, fuel, docking fees, etc) Total Note
14 day charter 78,000$ to 98,000$ 15,600$ to 29,400$ 93,600$ to 127,400$ Discounts outside the main season are common.
7 day charter 39,000$ to 49,000$ 7,800$ to 14,700$ 46,800$ to 63,700$ Standard charter rate, base for all calculations.
3 day charter 19,500$ to 24,500$ 3,900$ to 7,350$ 23,400$ to 31,850$ The usual formula is the 7 day charter rate divided by 6, times the number of days (3).
Boat policy might differ.
39,000$ / 6 * 3 days = 19,500$
1 day charter 6,500$ to 9,800$ 1,300$ to 2,450$ 7,800$ to 12,250$ Please inquire, the possibility/availability of a 1 day charter needs to be verified.

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: $39,000

High season rate: $49,000

Price Terms

Plus Expenses

Amenities

Nude: Inq
Crew Pets: No
Special Diets: Inq
Kosher: Inq
Gay Charters: Inq
YachtNudeCharters: Inq
Crew Smokes: Inq

Specifications

Tube:
Guests: 8
Maxspeed: 12 Knots
Draft: 2.67
Cruising Speed: 10 Knots
Helipad:
Ac:
Ac Night:
Built: 2017
Cabins: 5
King: 2
Queen: 2
Double:
Single:
Twin: 1
Pullman:
Showers:
Basins:
Heads:
Electric Heads:
Jacuzzi:

Features

BBQ: 0
AC: Full
Cruising Speed: 10 Knots
Max Speed: 12 Knots

More Specifications

Flag: British Virgin Islands
Homeport: USVI
Resort Course:
Yacht Permit: 2
Yacht License: 2
Yacht Mca: 0
Yacht Insurance:

Diving Yacht offers Rendezvous Diving only

Air Compressor: Not Onboard
Scuba On Board: Yacht offers Rendezvous Diving only

Fishing

Fishing Gear:
Fishing Gear Type:
Rods:
Deep Sea Fishing:

Green Initiatives

Green Initiative:
Reusable Bottles:
Other Green Efforts:

Water Sports

Dinghy Size:
Kayaks 1 Pax:
Kayaks 2 Pax:
Dinghy Hp:
Floating Mats:
Dinghy Pax:
Swim Platform:
Water Skis Adult:
Boarding Ladder:
Water Skis Kids:
Sailing Dinghy:
Jet Skis:
Beach Games:
Wave Runners:
Kneeboard:
Windsurfer:
Snorkel Gear:
Underwater Camera:
Scurfer:
Underwater Video:
Wake Board:
Paddleboard: 2

Other Entertainment

Full service bar
32 bottle wine fridge
Ice maker

50" flat screen UHD TV
Sonos surrond sound
Apple TV and Samsung TV
Blue ray player
​High speed satellite data and voice connection

Crew

Crew Information

Captain: Scott Nunnery

Scott Nunnery - Captain - American

Scott Nunnery started his maritime career at 17. Going to sea as a student of Oceanography, he went on to achieve his masters in Oceanography and spent 10 years studying climate change. spending long periods at sea in some of the most remote corners of the world collecting data. In 2000, Scott decided to take his own adventure and went to sea aboard his own 53’ Roberts sloop and circumnavigated the globe. spending long periods of time in the Pacific and Indian Oceans in some of the most remote archipelagos. During this time at sea, Scott became a master navigator and started running private and charter yachts all the way up to 180’. After surviving the tragic tsunami of 2004 in Thailand, Scott moved on to the Mediterranean and ran large charter yachts between Spain and Turkey and everywhere in between. During his professional tenure as a yacht captain, Scott circumnavigated the globe for a second time racking up over 200,000 nm at sea. Over the numerous charter seasons, Scott has become familiar with just about every island in the Eastern Caribbean and the special little places only a catamaran can get to. With over 12 years experience, Scott can ensure your trip will be safe and adventurous and full of sea stories into the night.

Valerie Tear - Chef - American
Originally hailing from Montana, Val left the states at a young age in search of the ocean. After a fast-paced corporate background in design in NYC, she became a Cordon Bleu Trained Chef where having an art background certainly enhances her chef expertise. She has a proven track record in hotel, yacht and restaurant management, excelling in cuisine creation and menu development. Wine pairing is now an integral part of her food, recently completing her sommelier certificate. She is also a HABC Food Safety Consultant, trainer and author, ​as well as an RYA Yachtmaster and Padi MSDT Scuba Instructor.

Monte Zeccola - Steward/Deckhand - American
Monte has been in the yachting industry since 2002, as chief steward on many yachts ranging in size from mega yachts to intimate luxury yachts. With years of experience in hospitality he excels in anticipating needs and wishes of guests. He is known for miraculously serving your favorite cocktail and creating memorable experiences without even a mention. He is hyper organized with a sharp focus for details.

Originally from Philadelphia, Monte was drawn to the water at an early age and sailed on his families 35' yacht on weekends. One winter, while working at a ski resort in Aspen, he had a chance meeting with a yacht captain and was hired on the spot to join the crew in Naples. The rest is history. Since then he has worked on charter yachts in: the Mediterranean, the US and the Caribbean. Thus, Monte is well versed in many types of service. He is looking forward to welcoming you onboard LAYSAN and creating lasting memories for your best holiday ever.

Menu

BREAKFAST
Walnut-crusted Cinnamon French Toast with Maple Syrup and Pork & Apple Sausages
Shirred Mediterranean Eggs, baked with Spinach, Mushrooms and Feta
Fresh Croissants and Homemade Muffins, Eggs to order with crispy Bacon
Ricotta Pancakes with fresh Blueberries, whipped Honey Butter and crispy Bacon
Avocado on Homemade Sourdough with Scrambled Eggs, Chives and Spinach
Classic Eggs Benedict, served with Asparagus Spears
Salmon, Capers and Red Onion on toasted Bagel with Cream Cheese



LUNCH
Steamed Mussels in Garlic & White Wine; served with Tomato Olive Salad & fresh Bread
Tangy Tarragon Lobster Salad with Sirloin & grilled Pepper Kebabs
Classic Caesar Salad; served with Devilled Stuffed Crab and Homemade Italian Bread
Garlic Crevettes on homemade Foccacia, served with Chickpea, Avocado & Roasted Pepper Salad
Blackened Mahi Mahi; served with Mango Salsa, Avocado Crema and Blue-corn Tortillas
Tuna Tartare on crispy Won Tons, with Wasabi Cucumber Salad
Salmon Asparagus and Zucchini Roulade, with Corriander Rice & Vegetables


 


SUNDOWNERS
Served with refreshing ISLAND COCKTAILS, by Bartender Kev
Prawns & Fontina au Gratin
Bacon-Wrapped Jalapeno Chilli Poppers & Mango Salsa
Retro Shrimp Cocktail in Shot Glasses, Homemade Flatbread and Caramelized Onion
King Crab Stuffed Mushrooms
Spicy Tuna Cakes with Coriander Dipping Sauce
Asian Beef Tarts, with Fennel Feta Olive Skewers
Bahamian Conch Fritters, with Flamingo Sauce



ENTRÉES
Pistachio & Coconut Stuffed Salmon in Banana Leaf; served with
Garlic Yogurt Carrots, Hasselback Potatoes
Wilted Romaine Bacon Salad


Sesame-Crusted Tuna Steak; served with
Rough Wasabi mashed Potatoes and Garlic Mushrooms
Garden Salad with Miso Dressing


Crispy Parma Ham wrapped Stuffed Pork Medallions; served with
Zucchini Mint Salad and Sundried-tomato Rice


Rosemary & Fennel Chicken Breast; served with
Grilled Asparagus and Wild Mushrooms,
Linguini with Porcini Tomato Sauce


Grilled Rosemary Sword Steak; served with
Sweet Chilli Prawns & Chorizo
On a bed of Baby Potatoes and Spinach


Premium Fillet Mignon and Peppercorn Sauce; served with
Beetroot parcels, Double-Baked stuffed Potatoes
Cabbage & Broccoli Salad with Dijon Dressing


Lobster Thermador; served with
Angel-hair with Parsley White Wine Sauce, Broccolini and Parmigiano



DESSERT
Chocolate Rum Ganache Truffles, with homemade Mega-Mint Ice Cream
New York Style Baked Cheesecake, with fresh Strawberries and Blueberries
Buttery Skillet-fried Apples & Orange Sauce, with Rum & Raisin Vanilla Ice Cream
Lemon Posset Shots, with Raspberry Sorbet
Chocolate Chilli Tort, with Crème Fraiche and Mandarin Slices
Passion Fruit Cream Delight, with Brandied Raspberries
Lemon Shortbread Tart, with Chocolate & fresh Coulis

Main image of LAYSAN yachtImage of LAYSAN yacht #2Image of LAYSAN yacht #3Image of LAYSAN yacht #4

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  • LAYSAN

    Price Terms: Plus Expenses

    Price from $39,000/week

    High season $49,000/week

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    MM slash DD slash YYYY


    Yachts in British Virgin Islands for Winter Season 2023 are 60% reserved. If you are considering a charter in this time period, inquire now!

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