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Elevator Summary

Presenting "PLAN A", a remarkable 130' luxury yacht built by the distinguished Westport shipyards in 2007 and refitted in 2021. She offers an elegant and stylishly updated interior that accommodates up to 10 guests in five exquisite staterooms. Her cruising grounds include the tropical waters of the Bahamas and the vibrant coasts of Florida. PLAN A is well-equipped for both relaxation and adventure, featuring a full array of water sports equipment, state-of-the-art amenities, and a dedicated professional crew. This yacht ensures a boutique luxury experience, boasting features like an onboard helipad and stabilizers for enhanced comfort.


PLAN A provides lavish accommodations for 10 guests:

  • 1 Master Stateroom en suite with a King bed, positioned on the Main Deck for prime views and privacy.
  • 2 Guest Staterooms en suite with King beds, elegantly appointed for comfort below the Main Deck.
  • 1 Guest Stateroom en suite with a Queen bed, beautifully designed for relaxation.
  • 1 Guest Stateroom en suite with Twin beds, includes the versatility of converting one bed into space for exercise equipment or a cot.
Each stateroom is equipped with individual climate control, entertainment systems, and luxurious furnishings, making them perfect sanctuaries after a day of adventure or relaxation.


Adventure and excitement are readily available with PLAN A's extensive collection of water toys and sports equipment. Here is what guests can enjoy:

  • 34' Regulator Center Console Towed Tender - Perfect for expeditions and fishing.
  • 2 Waverunners - High-speed water action.
  • 2 (2) Man Kayaks - For serene or thrilling paddle adventures.
  • Various Water Ski Equipment including adult water skis, kneeboard, and a wakeboard.
  • 2 Towing Tubes - Fun and exhilarating for all ages.
  • Snorkel Gear - Explore underwater worlds.
  • 6 Fishing Rods for deep sea fishing.
  • Paddleboards for a peaceful water surface exploration.
These options ensure that guests have no shortage of activities at their fingertips to make their yachting experience truly memorable.


PLAN A is packed with amenities designed to provide maximum comfort and entertainment. Key features include:

  • Full AC throughout the yacht for comfort in all conditions.
  • Onboard WIFI to stay connected.
  • Top-notch Water Maker ensuring high-quality water supply.
  • Barbeque setup for delightful outdoor dining experiences.
  • Jacuzzi on the upper deck for ultimate relaxation.
  • Sun Awnings for shaded comfort on sunny days.
  • Elliptical machine and stationary bike - keep up with your fitness regimen.
Aboard PLAN A, every amenity is provided to ensure guests feel thoroughly at home, from entertainment systems in the salon to special diet accommodations in the dining services.


PLAN A is captained by an experienced crew of 7, led by Captain JD DUCANES, a seasoned mariner with extensive knowledge of PLAN A's cruising areas. The crew also includes a skilled chef versed in a variety of cuisines, ensuring all dietary preferences are artfully catered to, alongside a dedicated stewardess team to maintain impeccable service standards aboard. Their professionalism guarantees personalized and discreet service to ensure a memorable and comfortable yachting experience for every guest.


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


Upper Deck Hot Tub
Upper Deck Hot Tub
  • 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
Master Stateroom
Master Stateroom

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 Expenses


Salon Stereo: Yes
Salon Tv: Yes
Sat Tv: Yes
Multimedia System: Yes
Nude: Yes
Books: Yes
Crew Pets: No
Guest Pets: No
Number Dine In: Ins
Water Maker: yes
Water Capacity: 1600 gal
Ice Maker: Yes
Board Games: Yes
Sun Awning: Yes
Special Diets: Yes
Kosher: No
Bbq: Yes
Gay Charters: Yes
YachtNudeCharters: Yes
Hairdryers: Yes
Number Of Port Hatches: Yes
Smoking: No
Crew Smokes: No
Children Ok: Yes
Generator: (2) Brand New Northern Lights
Inverter: Yes
Voltages: 110v


Guests: 10
Maxspeed: 22
Draft: 7'
Cruising Speed: 19
Helipad: No
Ac: Full
Ac Night:
Built: 2007
Cabins: 5
King: 3
Queen: 1
Twin: 1
Showers: 5
Basins: 7
Heads: 7
Electric Heads:


BBQ: Yes
AC: Full
Generator: (2) Brand New Northern Lights
Internet: Onboard WIFI
Cruising Speed: 19
Max Speed: 22


Layout of PLAN A

More Specifications

Flag: Jamaica
Homeport: Boston, MA
Resort Course:
Yacht Permit: 2
Yacht License: 2
Yacht Mca: 0
Yacht Insurance:

Diving Yacht offers Rendezvous Diving only

Wet Suits: 2
Dive Info: Rendezvous / Charterers Responsible for their own Diving Liability
Communication: VSAT
SAT Phone
Cell Phone VHF
Single Side band
Air Compressor: Not Onboard
Scuba On Board: Yacht offers Rendezvous Diving only


Fishing Gear:
Fishing Gear Type: Light & Heavy
Deep Sea Fishing:

Green Initiatives

Green Initiative:
Reusable Bottles:
Other Green Efforts:

Water Sports

Dinghy Size: 34' Regulator Center Console Towed Tender
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: 2
Snorkel Gear:
Underwater Camera:
Underwater Video:
Wake Board:
Seabob: No
Sea Scooter: No

Crew Information

Crew of PLAN A|Captain Captain

Crew of PLAN A|Chief Stewardess Chief Stewardess

Crew of PLAN A|Engineer Engineer

Crew of PLAN A|2nd Stewardess 2nd Stewardess

Crew of PLAN A|Mate Mate

Crew of PLAN A|Deckhand Deckhand

Crew of PLAN A|Chef Chef

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.

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.

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.

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.

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.

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.


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



Beer battered cod with kosher pickle aioli

Sesame seared Ahi Tuna, wonton cup, spiced slaw, and wasabi cream



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.



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



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



Lamb, chic pea and coriander kofta w/ mint pesto

Samosa of chicken curry, apple caramelized carrot and onion With a coriander mango chutney



Golden tomato soup, basil, panko sautéed chevre, basil oil

Alaskan king salmon

White asparagus, potato vichyssoise sauce Beluga lentils, watercress, cress coulis



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



Nicoise salad, Seared tuna, Haricot vert, Nicoise olives Pickled red onions, egg, anchovies, butter

Ham n’ cheese - Gruyere, black forest ham, Brie,

Tomato, aioli, caramelized onion, sourdough


Cena Toscana


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


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


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



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



Marinated eggplant

Wrapped in southwest seasoned bacon with Chipotle aioli

Braised tri-­‐tip meat empanadas Smoked tomato coulis



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



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



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



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


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



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

Avocado & egg tacos,

Fresh tortillas, egg & avocado salad, salsa verde, queso fresco Served with black bean salad &
cilantro Napa cabbage slaw



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



Purple Peruvian potato, smoked sturgeon, crème fraiche, beluga caviar Buttermilk crepes filled with
Lemon verbena poached Alaskan salmon



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



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



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



Smoked Salmon, English cucumbers, shallots Nasturtium cream, capers & dill

Chorizo and pimento stuffed squid with Marsala butter sauce



Fennel and chevre flan Petite greens with gewürztraminer vinaigrette Honey toasted almonds & Bosc

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



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



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



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



Lobster bisque, cream fraiche, red pepper and smoked paprika oil Braised short ribs

Cognac mushroom sauce, fresh fava beans

Purple Peruvian potatoes, spring onions



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


  • PLAN A

    Price Terms: Plus Expenses

    Price from $125,000/week

    High season $143,750/week

    MM slash DD slash YYYY
    MM slash DD slash YYYY

    Yachts are usually 80% booked for the main season. If you are considering a charter in this time period, inquire now!

  • Get Started

    Carer de Saridakis, 3A
    07015 Palma de Mallorca, Spain

    Palma de Mallorca, Spain
    +1 813 314 7947

    Miami, Florida
    +1 813 314 7947

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    +30 211 198 3501