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PLAN A Yacht Description
PLAN A is a fantastic example of the popular 130' luxury charter yachts built by Westport. She just completed a 2021 refit with many upgrades. She offers accommodations for 10 in five luxurious staterooms as well as a stylish, spacious and comfortable interior, complimented by exterior areas that provide panoramic views from the sun deck bar. You can relax on the Portuguese deck, which leads down to a magnificent seating area on her bow. Equipped with cutting-edge electronics and communications, including V-Sat, Wi-Fi, zero speed stabilizers and many additional upgrades. PLAN A not only offers a comfortable platform to soak up the sun, entertain or simply be pampered, but also provides a wide variety of water sports and toys for entertaining guests while underway. Book her today and experience a luxury vacation on the water only she can deliver.
Offered by DMA Yachting, the astonishing charter yacht PLAN A is a 130 ft motor yacht featuring a hot tub. PLAN A spends the winter season in British Virgin Islands. She was delivered by the ship builder Westport in 2007. An elegant refit was finalized in 2014. The well-planned yacht layout features 5 cozy cabins and easily accommodates a group of 10 guests.
PLAN A is classified as a superyacht. The roomy aft deck is right next to the the heart of the yacht - the main saloon. The main saloon is a well-design space with an abundance of seating areas and enables a number of media entertainment options. 5 comfortable cabins are laid out to allow for comfortable access and private setting.
The motor yacht features 2x MTU 12V 4000 M90 @ 2735hp Diesel 2X Northern Light Generators 65kw rebuilt 2014 engines and a generator.
Accommodation
1 Master Stateroom en suite with King bed (on Main Deck)Below Main deck:
2 X Guest Staterooms en suite with King Beds
1 Guest Stateroom en suite with Queen bed
1 Guest Stateroom en suite with Twin beds (one of which can be folded away like a pullman to make space for exercise equipment or cot)
What is the cabin arrangement of PLAN A?
- 3 Master cabins
- 1 VIP cabin
- 1 Twin cabin
PLAN A
-
Weekly price: $125,000 - $143,750
Low Season | High Season
- Length: 130'
- # of Guests: 10
- # of Cabins: 5
- # of Crew: 7
- Builder: Westport
- Consumption: 120 US Gall/Hr
- Cruising Speed: 19
- Max. Speed: 22
- Built Year: 2007
- Refit: 2014
PLAN A Yacht Charter Price
| # of charter days | Base Price | APA (deposit for provisioning, fuel, docking fees, etc) | Total | Note | |
|---|---|---|---|---|---|
| 14 day charter | 250,000$ to 287,500$ | 50,000$ to 86,250$ | 300,000$ to 373,750$ | Discounts outside the main season are common. | |
| 7 day charter | 125,000$ to 143,750$ | 25,000$ to 43,125$ | 150,000$ to 186,875$ | Standard charter rate, base for all calculations. | |
| 3 day charter | 62,500$ to 71,875$ | 12,500$ to 21,563$ | 75,000$ to 93,438$ | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 125,000$ / 6 * 3 days = 62,500$ |
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: $125,000
High season rate: $143,750
For day rate use high rate divided by 6.
No delivery fees to Nassau for term charters of 5 days or more.
10 day minimum for Christmas / New Year's charter or a 1 week Christmas charter must end by Dec. 27 to accommodate any New Year's charter.For day rate use high rate divided by 6.
No delivery fees to Nassau for term charters of 5 days or more.
10 day minimum for Christmas / New Year's charter or a 1 week Christmas charter must end by Dec. 27 to accommodate any New Year's charter.
Price Terms
Plus ExpensesPLAN A Yacht Charter Locations
Summer Season
Winter Season
Amenities
Specifications
Features
Layout
More Specifications
Diving Yacht offers Rendezvous Diving only
SAT Phone
Cell Phone VHF
Single Side band
SATCOM
Fishing
Green Initiatives
Water Sports
Crew Information
Captain
Chief Stewardess
Engineer
2nd Stewardess
Mate
Deckhand
Chef
Captain: JD Ducanes
CAPTAIN
JD DUCANES
United States JD obtained his Bachelor of Science degree in Marine Biology from Florida Atlantic University. While attending University he became a dive instructor and went on to become a licensed United States Coast Guard Captain on a dive charter vessel out of Boca Raton. His natural progression into yachts began in the Caribbean in the early 1990’s. In 1993, he became the project manager and Captain for a 105ft motor yacht built at Broward Marine in Ft Lauderdale, FL. He remained Captain over the following four years traveling to Bermuda, Alaska and extensively through-out the Caribbean. JD has been a project manager on four new yacht build projects some with helicopter and submarine operations. In 2010 he was tasked at building and then piloting the first triton ABS Certified submersible to go on a yacht. Since he came into yachting, he has traveled extensively covering the Caribbean, Bahamas, East and West Coast of the US, Central America, British Columbia, Alaska and the Mediterranean. JD also holds a yacht brokers license with Reel Deal Yachts. He is always excited to share his passion for the sea and warmly welcomes you aboard “Plan A” which he has been the captain of since 2016.
FIRST OFFICER
Robert Winter
South Africa Rob was raised on a farm in Estcourt (near Durban), South Africa. He moved to Cape Town after high school and obtained his architecture drafting license. Where he worked fir the next three years. He was looking for a change and decided to take to the seas and has been working on yachts ever since. He has been in the yachting industry for just over 4 years now and on a range of different yachts traveling the Mediterranean, Bahamas, Caribbean, US East Coast, South Atlantic and South Indian Oceans. He is on track to complete his Master 350GT, Chief Mate and Master 500 and his goal is to be a Captain one day.
He enjoys sailing, surfing, kayaking, scuba diving, motocross, rock climbing, travel, horseback riding and is a certified river guide.
ENGINEER
Ogliver Ovalles-Venezuela Jose was born and raised in Venezuela. He attended a military high school for 5 years and proceeded to continue his education and graduating from a Maritime University with a bachelor degree in Marine Engineering Systems. After graduation he worked in commercial vessels making his way up working as Third, Second and First Engineer. He has extensive experience in the yachting industry working as an Engineer on some of the top mega yacht builders. Jose Interests includes; a wide variety of music, eating out in new local restaurants, enjoying the outdoors, jogging and traveling.
CHEFS
Carlos Valle-Italy/Argentina
Carlos found his passion for food early in life and has over twenty years experience working in hospitality since 1998. He has worked all over the world - from awarded restaurants and five star hotels to private boutique chalets and 150 meter Superyachts. He began his professional career in Yachting in 2011 and has had the pleasure of working for the Italian Royal Family, ministers from Qatar and China and a host of household names, including Sting, Robbie WIlliams and Coldplay. He holds a professional Culinary Arts diploma and a European Master of Gastronomy degree. Carlos is also the author of two cookbooks : “ 5 from my Galley “ & “ 5 from the orchard”. Carlos combines his wealth of experience and expertise with engaging interpersonal skills to produce unforgettable dining experiences. His cooking inspiration is drawn from a broad spectrum of global cuisine, including Italian, classic French, light Mediterranean, Japanese, Middle Eastern and other regional specialities. He is adept at tailoring menus to suit personal preferences and dietary requirements.
Chief Stewardess
Fernanda Cruz-Mexico Fernanda considers herself to be a very energetic and positive person. She is always looking forward to the next challenge. She has an extensive background in the hospitality business, beginning in the cruise ship industry at the age of twenty. She loves hosting and taking care of people. She also loves traveling and seeing new places. Fernanda is a very family oriented person cherishing time spent with family and friends. Seeing the variety of beaches while on her travels is one of her favorite things to do.
Deckhand
Yage Bunce-South Africa Yage grew up in Hout Bay a small seaside village just outside of Cape Town. It used to be a small fishing village established in 1867 by Dutch Settlers. During his teenage years he attended SACS. SACS is a traditional all boys school and it is the oldest high school in South Africa, founded in 1829. As a student he enjoyed economics, physics and design and played both rugby and waterpolo as his summer and winter sports. After high school he decide to join the yachting industry and traveled to Palma de Mallorca a few months after graduating. He spent two years working on a classic sail yacht before deciding to return home to South Africa to pursue a Business commerce degree in economics. After five years at home he returned to yachting seeking some travel and adventure.
Stewardess
Nakita Alexander-South Africa Nakita is from Pietermaritzburg (near Durban), South Africa. She is an energetic, creative and a ray of sunshine. She grew up loving the ocean, both above and below. Following school she chose a life at sea and has traveled the entire coastline of Italy, West to East. Her travels have taken her across the Atlantic to the Bahamas which she spent the last year. She has a passion for her work and aspires for perfection. She has thoroughly enjoyed her career in yachting and her goal is to be Chief Stewardess one day. Nakita also enjoys special effects makeup artistry, bartending, culinary and performing arts, fire dancing, and flower arrangement.
Menu
Day 1
Continental breakfast bar
Coffee, tea selection, fresh fruit platter, whole grain granola yogurt,
and milk, whole grain bread, assorted jam, and sweet whipped butter
“Italian-‐ toast” Pantone served flambé With brandy sautéed pears & zabaglione
Strawberry papaya w/ lavender honey, toasted macadamia nuts
Thai Indo-‐Chinese Buffet or family style lunch
Som Tom - Arugula, Napa cabbage, shredded green papaya, Thai chilies,
Cherry tomatoes and peanuts tossed in a Kafir lime-‐rice vinegar fish sauce vinaigrette.
Grilled butterflied flank steak medallions - Marinated with lemongrass,
ginger, soy-‐chili, cilantro and scallions Ponzu Demi glace.
Crispy fish - Mirin marinated Swai filets Sweet chili fish stock gastrique Basil and green onion.
Rice noodle with shrimp tomato julienne veg coconut green curry Pasilla peppers, cilantro.
Wok fry Chinese long bean with basil garlic peanut and Oyster mushrooms
Appetizers
Beer battered cod with kosher pickle aioli
Sesame seared Ahi Tuna, wonton cup, spiced slaw, and wasabi cream
Dinner
Mixed greens & matchstick vegetables w / Sesame ginger miso vinaigrette Braised tofu, cashews,
scallions, diakon radish.
Sumac roasted duck breast medallions, Pumpkin spoon bread,
petite vegetable medley, Sauternes reduction, Champagne grapes.
Dessert
Chocolate-‐chocolate tart w/ vanilla bean whipped cream
Chocolate curls, & raspberry garnish
Day 2
Continental breakfast bar
Coffee, tea selection, fresh fruit platter, and whole grain granola
Yogurt, and milk, whole grain bread, assorted jam, and sweet whipped, butter
Zucchini frittata with mozzarella and cheddar, caramelized onions, Baked with fresh organic eggs
Arrugula with mustard seed tarragon vinaigrette Pickled red onions and bacon lardons
Lunch
Italian vegetable ciabatta
Grilled vegetable medley on ciabatta bread- Zucchini, bell peppers, red onion,
Portobello mushrooms Marinated and grilled, mozzarella, arrugula and pesto
Mixed green salad with white balsamic vinaigrette, pine nuts, chevre Sweet 100 tomatoes, French
green beans, balsamic cured shallots & basil
Appetizers
Lamb, chic pea and coriander kofta w/ mint pesto
Samosa of chicken curry, apple caramelized carrot and onion With a coriander mango chutney
Dinner
Golden tomato soup, basil, panko sautéed chevre, basil oil
Alaskan king salmon
White asparagus, potato vichyssoise sauce Beluga lentils, watercress, cress coulis
Dessert
Banana trifle
Yellow cake, banana
Vanilla custard, Frangelico caramel Whipped cream, shaved nutmeg
Day 3
Continental breakfast bar
Coffee, tea selection, fresh fruit platter, and whole grain granola
Yogurt, and milk, whole grain bread, assorted jam, and sweet whipped butter Sweet brown rice w/
spices & stewed figs, dates & plums
Assorted toasted bagels
Smoked salmon platter, tomato, caper, cured red onion, Dill-‐Dijon cream cheese
Egg salad, with avocado and radish
Lunch
Nicoise salad, Seared tuna, Haricot vert, Nicoise olives Pickled red onions, egg, anchovies, butter
lettuce
Ham n’ cheese - Gruyere, black forest ham, Brie,
Tomato, aioli, caramelized onion, sourdough
Cena Toscana
L’Antipasti
Prosciutto ham, soppresatta “Yerba Santa” chevito goat cheese
Assorted olives, cured crimini Cena Toscana
Fegato - Tuscan Pate’ of chicken, Caper, anchovy, grilled bread, olive oil and Crostini
L’primo
Panzanella-‐ Wild arrugula, foccacia croutons, pignolis White balsamic vinaigrette with truffle
oil and Pecorino cheese
Secondi e Contorni
Ribollita - Tuscan stew or cannellini beans, mire poix
Pancetta wrapped roasted squab
Muscato and game reduction, wild rice with herbs & chestnuts, Braised escarole & Tuscan kale
Dolce
Zuccotto Allo Zafferno
Amaretto sponge cake with Saffron cream
Day 4
Continental breakfast bar
Coffee, tea selection, fresh fruit platter, and whole grain granola,
Yogurt, and milk, whole grain bread, assorted jam, and sweet whipped butter
Eggs any style
Roasted red potatoes with rosemary and garlic Diced onions, and spices
Pork breakfast sausage patties
Made with sage, maple syrup and steel cut oats
Lunch
Radicchio di Treviso, frizeé, endive, cambozola cheese en croute, Marcona almonds, lavender
hydrosol honey vinaigrette,
Semolina mahi mahi - Buttermilk marinated Dipped in semolina flour, sautéed and served with
Boiled and grilled yucca with a Meyer lemon chicken stock buerre blanc, Prosciutto, snap peas, pea
shoots, pecorino cheese, roasted lemon segments, peas
Appetizers
Marinated eggplant
Wrapped in southwest seasoned bacon with Chipotle aioli
Braised tri-‐tip meat empanadas Smoked tomato coulis
Dinner
Carpaccio of Filet Mignon, Truffle aioli Seared capers, Mache & shaved Parmesan
Mushroom duxelle stuffed chicken breast
Cherry port beef demi, Sautéed wild mushrooms, Lemon steamed carrots Garlic sautéed broccoli rabe
Dessert
Triple chocolate tart Frangelico cream
Jasmine lemongrass simple syrup
Day 5
Continental breakfast bar
Coffee, tea selection, fresh fruit platter, and whole grain granola
Yogurt, and milk, whole grain bread, assorted jam, and sweet whipped butter
Spiced buckwheat pumpkin pancakes
Sautéed bananas w/Barbados Rum maple syrup Whipped nutmeg butter
Omelet bar classic omelets, & egg white meringue omelets Prepared accompaniments, vegetables, meats
& cheeses
Roasted bacon
Lunch
Mixed greens and romaine lettuces Pink peppercorn and sherry vinaigrette
Roquefort cheese, pickled red onions and beets
Dungeness Crab cannelloni
Champagne crab bisque sauce, grilled asparagus Finished w/ minced tomato and fennel
Appetizer
5 spiced rock shrimp rice chips, Asian micro mix, and Bonito habanero aioli Pumpkin and wild rice
waffles w/ mushroom walnut pate
Duck strudel Mandarin ginger coulis
Dinner
California Capresse salad, Heirloom tomato varieties Watercress, shredded mozzarella, basil oil
White balsamic, black salt
Porcini & pink peppercorn encrusted rack of lamb Zinfandel demi-‐glace, rosemary garlic mashed
potatoes Sautéed vegetable medley
Dessert
Meyer lemon cheesecake, golden kiwi coulis Kafir lime leaf chiffonade
Day 6
coffee, tea selection, fresh fruit platter, and whole grain granola,
Yogurt, and milk, whole grain bread, assorted jam, and sweet whipped butter
Citrus supreme
Ruby grapefruit, navel orange & mandarin segments
Fresh baked banana, bran & walnut muffins w/ ginger molasses butter Pumpkin bread w/ nutmeg butter
frosting
Avocado & egg tacos,
Fresh tortillas, egg & avocado salad, salsa verde, queso fresco Served with black bean salad &
cilantro Napa cabbage slaw
Lunch
Gazpacho, avocado mousse, chilies, cucumber Parisian ball
Braised and smoked brisket, rye bread, horseradish crème fraiche, watercress Caesar salad with
foccacia Nori croutons, Parmesan reggiano, Anchovies
Appetizer
Purple Peruvian potato, smoked sturgeon, crème fraiche, beluga caviar Buttermilk crepes filled with
Lemon verbena poached Alaskan salmon
Dinner
Petite arrugula, toasted pine nuts, Parmesan shaved, truffle vinaigrette
Juniper & thyme roasted loin of Venison Blackberry wine reduction, wild asparagus Wild rice
timbale, chanterelle flan
Dessert
Raspberry sorbet
Gingersnap cup, fresh berries, mint
Day 7
Continental breakfast bar
Coffee, tea selection, fresh fruit platter, and whole grain granola,
Yogurt, and milk, whole grain bread, assorted jam, and sweet whipped butter
Braised Italian sausages, bell peppers, fennel, escarole & cipollini onions Creamy polenta with
feta and rosemary broiled eggs & grilled franchisee bread
Lunch
Stir fried soba noodle, wakame seaweed, julienne poblano peppers, and cilantro, Chinese cabbage
Five spiced hoison baby back ribs
Tempeh salad, Tamari and agave baked tempeh croutons Seared baby shiitake caps, mung sprouts, and
cherry tomatoes Mizuna and Tot soi w/ mustard seed flax oil vinaigrette
Appetizer
Smoked Salmon, English cucumbers, shallots Nasturtium cream, capers & dill
Chorizo and pimento stuffed squid with Marsala butter sauce
Dinner
Fennel and chevre flan Petite greens with gewürztraminer vinaigrette Honey toasted almonds & Bosc
pear
Cold seafood platter
Cajun seasoned gulf prawns, and stone crab claws, accompanied with Spiced cocktail sauce
& pimento aioli, Crab Louis in endive leaf, Thousand island dressing, diced tomatoes. Ahi tartare
sesame wontons, wasabi cream, oysters with mignonette
Broiled halibut, Alaskan red shrimp
Shrimp roe beurre blanc, tomato gastrique Verbena poached white asparagus, celeriac bruniox
Dessert
Apple tartin, vanilla ice cream, brandy caramel, Himalayan salt
Day 8
Continental breakfast bar
Coffee, tea selection, fresh fruit platter, and whole grain granola
Yogurt, and milk, whole grain bread, assorted jam, and sweet whipped butter
Eggs Florentine
Poached organic eggs over steamed spinach
Whole wheat English muffin topped w/ yogurt hollandaise Kalamata Greek turkey sausage
Lunch
Shiitake salad Lightly smoked baby shitake mushroom caps w/ tender greens, tomato concassé, pearl
onions, candied pecans & avocado, tossed in a creamy roma tomato dressing
Yellow tail snapper, curry beurre blanc Cucumber, tomatillo, tomato, salsa, crispy yams Jasmine
rice w/spinach& nigella seed
Appetizer
Gnocchi al Romana quarter sized rounds topped with Gorgonzola & sage
Fresh vegetable crudités
Assorted raw & blanched vegetable medley
Asparagus, summer squash, spring onions, Portobello mushrooms Tri colored peppers. Sugar snap peas,
French green beans Carrots, radishes, Belgium endive, served on a bed of purple kale Romesco
sauce, Goat cheese ranch dressing
Dinner
Lobster bisque, cream fraiche, red pepper and smoked paprika oil Braised short ribs
Cognac mushroom sauce, fresh fava beans
Purple Peruvian potatoes, spring onions
Dessert
Mango sorbet, passion fruit Pavlova meringue, kiwi coulis, star fruit
Kids Menu
Pizza station: Made to order pizzas, with the toppings and cheese
Panko crusted buttermilk chicken tenders
Baked macaroni and cheese
Spaghetti with meatballs
Chicken and kale fritters
Turkey meatloaf, chicken gravy, mashed potatoes, peas and carrots
Roasted lamb, mint jelly, French fries, broccoli
Turkey schnitzel, spaetzel with brown butter, green beans
Minestrone soup, pesto with bruschetta
Matzo ball soup with rich chicken stock
Taco -‐fajita platter, Spanish rice, black beans
Sweet and sour prawns, vegetable stir fry with brown rice
