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MY CHERIE AMOUR Yacht Charter

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MY CHERIE AMOUR Yacht Charter Special: 10%

Limited availability June 21 – July 4, 2020. take 10% of any USVI/USVI charters booked in this period.

Yacht Description

MY CHERIE AMOUR yacht is a 48.00 ft long sailboat catamaran and spends the summer and winter season in British Virgin Islands. It was built by Fontaine Pajot in 2014. A refit was done in 2018. The yacht layout features 3 cabins and accommodates 6 guests. The cabin arrangement is following: 3 queen cabins.

The sailboat features Two 55hp Volvo Penta diesel engines 10Kw Onan Generator engines and a generator.

Accommodation

3 equal guest cabins each with queen berth, en suite private bath with shower (and shower curtain to keep head dry), vanity/sink and electric flush toilet. Cabins are equipped with 110v & 220v outlets.

Cabin Breakdown

Queen Cabins: 3

MY CHERIE AMOUR Yacht Details

6

Guests

3

Cabins

2

Crew

Fontaine Pajot

Built by

$14,700 - $16,000

Weekly price low-high season

8 Litres/Hr

Consumption

8 kts

Cruising Speed

14 kts

Max. Speed

2018

Refit

MY CHERIE AMOUR Charter Price Details

Season Name2 guests3 guests4 guests5 guests6 guests7 guests8 guests9 guests10 guests11 guests12 guests
Summer 2020$15,000$15,200$15,500$15,700$16,000$0$0$0$0$0$0

Price Terms

All Inclusive

Price Details

Price from: $14,700

High season rate: $16,000

HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense.
2/$14,700 3/$14,900 4/$15,100 5/$15,200 6/$15,300

LOCAL FARE: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches & 1 dinner ashore at client expense.
2/$15,000 3/$15,100 4/$15,300 5/$15,500 6/$15,700

CHRISTMAS/NEW YEARS:
CHRISTMAS: 1-6 guests @ $18,000 - 6 night minimum. Must end no later than 12/26.
NEW YEARS: 1-6 guests @ $20,000 - 7 night minimum. Must start no earlier than 12/27.

SPECIAL OFFERS!



Take 25% discount off the published rates for the following 7 day charters (full board only). These rarely offered chartered itineraries are perfect for adventuresome guests :

**First Week** = USVI to Cap Cana, DR; Saturday June 27 - July 3, 2020 with 3 days in the Spanish Virgins and optional diving including a special stop in Desecheo, PR, one of the most isolated & incredible dive spots in the Caribbean.

**Second Week** = Cap Cana, DR to Southern Caicos, Providenciales Sunday July 5 - July 12; optional diving including a special stop in Salt Cay near Grand Turk. Also includes stops in the amazing Haiti's National Park and Sosua in the DR.

Amenities

Salon Stereo: Yes
Salon Tv: Yes
Sat Tv: No
Multimedia System: Yes
Nude: Yes
Crew Pets: No
Pet Type: N/A
Guest Pets: No
Camcorder: Yes
Number Dine In: 6
Water Maker: 20GPH
Water Capacity: 220
Ice Maker: Yes
Number Of Dvds: 500+
Board Games: Yes
Sun Awning: No
Bimini: Yes
Special Diets: Yes
Kosher: Inq
Bbq: Yes
Gay Charters: Yes
Hairdryers: Yes
Number Of Port Hatches: 17
Smoking: Smoking on aft sugar scoop ste
Crew Smokes: No
Children Ok: Yes
Minimum Child Age: Water safe
Generator: 10Kw
Inverter: Yes
Voltages: 110v & 230v
Hammock: Yes
Windscoops: Yes

Specifications

Tube: No
Guests: 6
Maxspeed: 14 kts
Pref Pickup: Red Hook, STT
Other Pickup: YHG, STT
Draft: 4.5
Cruising Speed: 8 kts
Helipad: No
Ac: Full
Ac Night: No
Built: 2014
Turnaround: 24hr
Cabins: 3
Queen: 3
Showers: 3
Basins: 3
Electric Heads: 3
Jacuzzi: No

Features

BBQ: Yes
AC: Full
Generator: 10Kw
Internet: Onboard WIFI
Cruising Speed: 8 kts
Max Speed: 14 kts

Layout

More Specifications

Flag: USA
Homeport: Virgin Islands
Resort Course: N/A
Yacht Permit: 1
Yacht License: 1
Yacht Mca: 1
Yacht Insurance: YachtInsure Ltd.

Diving Onboard

Number Of Dives: 3 per week
Dive Info: Must be a certified diver (Open Water at least)

Communication: Onboard WiFi available in BVI only
Full Course: N/A
Air Compressor: Not Onboard
Number Of Divers: 4
Dive Costs: $150 for up to 3 dives (rental equipment not included but we will organize it)

Any additional dives are $75/each
Scuba On Board: Onboard

Fishing

Fishing Gear: Yes
Fishing Gear Type: Trolling & Casting
Rods: 1
Deep Sea Fishing: No

Green Initiatives

Green Initiative: Yes
Reusable Bottles: Yes
Other Green Efforts: Eco-friendly cleaning products, limited paper products, chef purchases locally grown and organic produce when available. Reef clean-ups. Fishing - Catch and release Barracuda and other species, not intended to be eaten immediately.

Water Sports

Dinghy Size: 12' center console
Kayaks 1 Pax: 2
Kayaks 2 Pax: No
Dinghy Hp: 15HP
Floating Mats: Yes
Dinghy Pax: 6
Swim Platform: Aft sugar scoops
Water Skis Adult: No
Boarding Ladder: S/S off scoop steps
Water Skis Kids: No
Sailing Dinghy: No
Jet Skis: No
Beach Games: Yes
Wave Runners: No
Kneeboard: 1
Windsurfer: No
Snorkel Gear: Yes
Underwater Camera: Yes
Scurfer: Yes
Underwater Video: Yes
Wake Board: No
Paddleboard: 1

Other Entertainment

12 board games
Onboard Yoga
Deep Sea Fishing: Gear/diesel surcharge $100/day (note: This is to cover taking MCA north of St Thomas and Jost Van Dyke to the Kingfish banks)

Crew

Crew Information

Captain: Ben Campion

Captain
Ben Campion
Captain Ben here and ready to take you and your crew on the trip of a lifetime! After years cruising the Caribbean, I take pride in sharing with guests all the treasured spots I have discovered.

Once, a mermaid asked if I would join them, but I said, "Nay, one of your kind I am already." I love to be under the surface even more than I like sailing on it. An avid free diver and certified Dive Master, rest assured your guided tours of the underwater reef gardens will be safe, fun and educational.

Sharing the beauty of the Caribbean and the lifestyle of a live aboard sailing crew is my passion and why I started chartering boats in the first place. During your trip, I will be capturing the best moments and memories with my camera or drone.

Whether you want an active charter exploring the land and sea or to just kick back and relax, it is up to you. It is your charter and my goal is to give you the vacation experience you crave.

Chef
Holle Gutierrez
Hey! I'm Chef Holle and I'll be your culinary compatriot on your sea faring journey. I'm a simple, goofy, soul dedicated to adventure and reveling in the love of the universe.

In addition to creating culinary delights, I have dabbled professionally in the arts as a painter, dance instructor, and musician. While traveling in Bali for yoga teacher training, I recognized my calling to assist others in consciousness expansion. The sea is a perfect place for a deeper connection with nature and self.

Conversing with guests over a multitude of topics is a pleasure, when I'm not in the galley creating healthy, delicious food that arches over many preferences and ethnic cuisines. I've a creative spirit. In my galley, you'll find new flavor combinations and you'll probably ask for seconds.

Namaste ;)

Menu

 


Breakfast


Eggs Benjamin: Holle’s take on eggs benedict. Classic english muffin topped with a pile of cheesy eggs, fresh microgreens, pan-seared thin sliced ham  and bernaise sauce for a rich flavor.


Banana Berry Pancakes: Protein rich banana apple pancakes served with a light, fluffy cocoa whipped cream and topped with berries. Served with turkey bacon for protein to fuel your adventures.


Vegan Dream Breakfast: Delicious oatmeal with fresh mango puree served with tropical fruit and coconut milk.


Classic Breakfast: Eggs your way with turkey bacon and a generous helping of breakfast potatoes.


Jon’s “Hueves Ranchos”: Huevos Rancheros with a New Mexican Twist.


Continental Breakfast: Greek yogurt, fruit, brioche toast, and granola served family style. Perfectly paired with your morning’s coffee and a glass of orange juice.


 


Lunch


Caprese Arepas: Classic corn arepas served open face and topped with a thick slice of feta, fresh-from-the-farm arugula, and tomatoes. Served with a tangy homemade basil mustard vinaigrette.


Tropical BBQ Chicken Sandwich: Flavorful pulled chicken breast tossed in Holle’s Homemade BBQ sauce served with seared pineapple slices, fresh mustard microgreens and pickles.


Flatbread to Flavortown: Holle’s arugula artichoke dip on top of a pita paired deliciously with chicken breast, basil and juicy almost-sundried tomatoes.


Tempeh Tacos: A veggie lover’s delight with corn tortillas, fajita style tempeh served with peppers, onions, and tomatoes.


Artisan Grilled Cheese: 3 Cheeses melted to perfection with mushroom, onion and fresh greens. Served with tomato gazpacho.


 


Snacks


 Chef Holle likes to keep snacks simple and healthy.


You will be presented with sliced fruit and/or vegetables, hummus or dip, and crackers. Perhaps chips and salsa-- perhaps charcuterie. We keep it flexible.


 *Assorted snack bags will be available at all times in the case of immediate hunger.


 


Hor D’Oeuvres


Captain Ben’s Pot Stickers: A blend of meat and vegetables, folded, pressed closed, and pan fried to perfection.


Veggie Rolls: Maki rolls filled with veggies and sushi style rice. Served with a spicy orange ginger ponzu sauce.


Garlic Crostinis: Cripsy, buttery, cheesy garlic crostinis, served with a sundried tomato on top.


 


Dinner


Curried Swordfish Tacos: Swordfish marinated in a sweet and spicy curry sauce. Served with fresh microgreens, ginger sourcream, and a special, watermelon, mango mint pico de gallo. Beans and rice on the side.


Lobster Palooza: Find your handsome Captain Ben on the grill, making you fresh caught lobster! It will be paired with pasta cooked al dente covered in Holle’s delicious homemade vodka sauce and shaved asiago cheese.


Chicken Shawarma: Chicken breast cooked to perfection on a bed of rice. Served with pickled red onions, fresh greens, dolmas, and Chef’s shawarma sauce.


Nasi Campur: Holle’s iteration of the classic Balinese favorite. Vegetables, rice, eggs, green beans and tempeh. Served with fluffy corn fritters and a spicy peanut sauce.


 Cauliflower Coconut Rice: A colorful blend of veggies and tropical fruits on top of jasmine rice. Served with Korean-inspired BBQ beef and Chimichurri sauce


 


Desserts


                                                                                   Tiramisu
Key Lime Pie Jars
Chili Avocado Chocolate Mousse
Homemade Fruit Ice Cream

All items on this menu can be made to accommodate dietary restrictions. Please discuss food preferences and requests with chef prior to charter. Please also be aware that this menu is a sample and all items are subject to ingredient availability.


Thank you!


-Chef Holle


 

Gallery

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    • MY CHERIE AMOUR

      Price Terms: All Inclusive

      Price from $14,700

      High season $16,000

    • Date Format: MM slash DD slash YYYY
    • Date Format: MM slash DD slash YYYY

    Yachts in British Virgin Islands for Winter 2019/2020 are 60% reserved. If you are considering a charter in this time period, inquire now!

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