82°F | , Soggy Dollar, BVI
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Yacht Description

ONE NET yacht is a 86.00 ft long motor yacht monohull and spends the summer season in British Virgin Islands. It was built by Hatteras in 2001. A refit was done in 2017. The yacht layout features 4 cabins and accommodates 8 guests. The cabin arrangement is following: 1 king cabin, 3 queen cabins.

The motor yacht features 2 X 1800HP MTU 16V2000M90 engines and a generator.

Accommodation

Two of the Queen berth guest suites can convert to twin berths.

Cabin Breakdown

King Cabins: 1
Queen Cabins: 3

ONE NET Yacht Details

8

Guests

4

Cabins

3

Crew

Hatteras

Built by

$40,000 - $40,000

Weekly price low-high season

30 US Gall/Hr

Consumption

12 knts

Cruising Speed

24 knts

Max. Speed

2017

Refit

Price Terms

Plus Expenses

Price Details

Price from: $40,000

High season rate: $40,000

NOTE - Rates are plus running expenses

Christmas / New Years weeks:
Up to 8 guests - US$44,000 plus expenses.

Charters outside the Virgins:
Regardless of whether or not a vessel may or may not include taxes in the vessel's listed charter fees for Virgin Islands charters, in general, no fees, port dues, nor taxes are included in the charter fee for any charter outside the Virgin Islands unless otherwise agreed.

Amenities

Salon Stereo: Yes
Salon Tv: Yes
Multimedia System: Yes
Nude: Yes
Crew Pets: No
Guest Pets: No
Camcorder: Yes
Number Dine In: 8
Water Maker: 60 gals/hr
Water Capacity: 840 gals
Ice Maker: Yes
Board Games: Yes
Sun Awning: Yes
Bimini: Yes
Special Diets: Inq
Kosher: Inq
Bbq: Yes
Gay Charters: Yes
Hairdryers: No
Smoking: Aft Deck Only
Crew Smokes: No
Children Ok: Yes
Minimum Child Age: Swimmers prefd
Generator: 2 X 35 Kw
Inverter: No
Voltages: 110v
Hammock: No
Windscoops: No

Specifications

Tube: Yes
Guests: 8
Maxspeed: 24 knts
Pref Pickup: Roatan
Draft: 7.2
Cruising Speed: 12 knts
Helipad: No
Ac: Full
Ac Night: Yes
Built: 2001
Turnaround: 48 hours
Cabins: 4
King: 1
Queen: 3
Showers: 4
Basins: 4
Heads: 4
Electric Heads: 4
Jacuzzi: No

Features

BBQ: Yes
AC: Full
Generator: 2 X 35 Kw
Cruising Speed: 12 knts
Max Speed: 24 knts

Layout

More Specifications

Flag: BVI
Homeport:
Resort Course:
Yacht Permit: 2
Yacht License: 2
Yacht Mca: 0
Yacht Insurance: Ironshore Indemnity Inc

Diving

Tanks: 6
Number Of Dives: 5
Air Compressor: Onboard
Bcs: 4
Registrations Number: 4
Dive Costs: Included for certified divers
Scuba On Board: Onboard

Fishing

Fishing Gear: Yes
Fishing Gear Type: Light & Heavy
Rods: 12
Deep Sea Fishing: Yes

Green Initiatives

Green Initiative: Yes

Water Sports

Dinghy Size: 19 ft
Kayaks 1 Pax: 2
Kayaks 2 Pax: 0
Dinghy Hp: 115
Floating Mats: Yes
Dinghy Pax: 7
Swim Platform:
Water Skis Adult: 0
Boarding Ladder: stern
Water Skis Kids: 0
Sailing Dinghy:
Jet Skis: No
Beach Games: Yes
Wave Runners: No
Kneeboard: Yes
Windsurfer: No
Snorkel Gear: Yes
Underwater Camera: Yes
Scurfer: Yes
Underwater Video: Yes
Wake Board: Yes
Paddleboard: 2

Crew

Crew Information

Captain: Vlad Boshoff

Cat. Vlad
Captain Vlad Boshoff is originally from South Africa, but now makes his home in the British Virgin Islands with his wife and children, or wherever m/y One Net is stationed. He is full of life as highlighted in many of his reviews received from previous charters.

“Vlad is without exception the most guest focused skipper we have been with. The days were full of fun, relaxation, and service that was a five-star treatment from the time we boarded until we departed”.
With tens of thousands of miles of ocean crossing he has the experience and attitude to make sure any guest on One Net is treated well, and just as importantly, that the safety and operation of the yacht is handled at the highest level. Not to mention the amount of fish that he is able to find!

Mate Derek
Are you ready for a vacation and a fighting chair experience! Time to book your trip! So, a little about myself. I was born and raised in Florida, working on sport fishing boats and yachts, and spent the last ten years fishing in the East Coast of Florida, the Bahamas, St.Thomas and Puerto Rico, including Tournament fishing. I am very full of life and passionate about the experience, whether fishing in the cockpit, telling a story, snorkeling or scuba diving. Can’t wait to have you aboard!

Chef Nick Ryan has spent much of his career traveling across the country. Having a passion for culinary arts, an interest in automotive repair and a love of boats and fishing, Nick has found a way to pursue his dreams in all fields. He received a degree in the automotive programme in 2005, and continued on to obtain his Culinary Arts Management degree in 2008. Back in 2015, Nick adventured out from restaurants to a career on the water, and has since earned his US Coast Guard Master's license.
Nick is very diverse with his cooking styles. He started his career studying under chefs in Chicago, and then took on culinary opportunities in Arizona, California, D.C., and South Carolina. After managing and consulting for restaurants in Hilton Head, SC, Nick decided to take a culinary break and began guiding fishing charters in the Carolina low country. He still spends summers fishing and showing angler tourists around the waters of Hilton Head.
Nick is excited to be a permanent resident on St. John, USVI, and looks forward to sharing his passions and skills in the galley and on the water with visitors to the Virgin Islands.
Nick's "designer water" earned ONE NET a Runner-Up prize in the 2019 BVI Charter Yacht Show's Designer Water contest.

Menu

Sample Menu


We will custom design a menu just for you. To get an idea of what the food that Chef prepares, here are some sample menus.


Breakfast


All Breakfasts are served with tea/coffee/juice, a selection of cereals and yoghurts, fresh fruit/smoothies


Eggs Benedict – Lightly toasted English muffin topped with Canadian bacon, gently poached eggs and home made Hollandaise sauce.


Freshly baked croissants – served with smoked salmon, cream cheese, chives and capers and a selection of jams and preserves.


Mini Fritatas – Parma ham, swiss cheese and potato bake


French toast – served with maple rum syrup and a selection of muffins, spinach & feta, asparagus & cheese, bacon & mozorella


Full English breakfast – Eggs to order, bacon, hash browns, tomato, baked beans, tomato, toast, jams and preserves.


Lunch


Linguini Lobster – Linguini pasta topped with Lobster sautéed in herb butter with shallots, fresh cream and garlic, served with a seasonal, crispy green salad.


Vietnamese Spring Rolls – a variety of shrimp and chicken spring rolls served with a pineapple and chilli salsa and freshly baked French loaf.


Baby Back Pork Ribs – Succulent and falling off the bone, barbecued to a turn, baby back ribs served with garlic bruschetta and caprese salad.


Caribbean Chicken Salad – served on a bed of lettuce, with hot, cheesy, garlic toasties.


Smoked Salmon and Asparagus Quiche and or Traditional Quiche Lorraine – served with watermelon, arugala, black olive, feta and fresh mint salad.


Appetizers


Baked Brie With Balsamic Reduction and Cherry Tomatoes– Brie baked with cherry tomatoes in balsamic reduction served with sliced apple, caramelized nuts, preserved figs and various crackers.


Crab Tartlets – Crab morne baked in phyllo pastry served on a bed of arugala.


Shrimp Cocktails – Plump shrimp smothered in a creamy blue cheese, cream and brandy sauce, served on crisp iceberg lettuce.


Mezze Platter – Platter of Tzaziki, Skordalia, Taramasalata served with grilled, stuffed aubergine with feta, marinated mushrooms, Parma Ham, Mozorella and a variety of crackers.


Chicken Satay – Mini chicken kebabs served with a sweet thai peanut, apricot and chilli dipping sauce.


Dinner


Grilled Canadian Salmon – Served on a potato rosti – drizzled with a bur blanc caper sauce, garnished with fresh asparagus and caviar.


Pan Seared Duck Breast – Served with red wine sherry sauce with potato rissoles and seasonal vegetables.


Barbecued Beef Tenderloin – Served with a brandy and green peppercorn sauce, new  potatoes, roasted butternut and almond green beans.


Rack of Lamb – Roasted with a crust of rosemary, mint and garlic served with roasted garlic creamed potatoes and Mediterranean vegetables.


Lobster Thermidor – Traditional lobster thermidor served with fresh cream, white wine, spring onions, topped with cheese au gratin.


Desserts


Pavlova - Light, fluffy meringue base topped with fresh cream, passion fruit, kiwi fruit, nectarines and strawberries.


Apple Strudel – Apples sautéed with cinnamon, butter, raisins and amaretto, wrapped in phyllo pastry and baked, dusted with confectioners sugar, served with clotted cream.


Crepe Lorraine – Frilly crepes filled with vanilla bean ice cream, saturated with orange, grand mariner sauce and flambed on the table.


Chocolate Fondue – Lindt chocolate infused with Contreau sauce, served with strawberries, marshmallows, biscotti and mandarine for dipping.


Death By Chocolate Cheesecake – No description needed!

Gallery

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    • ONE NET

      Price Terms: Plus Expenses

      Price from $40,000

      High season $40,000

    • 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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