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PURELYBLU Yacht Description

Offered by DMA Yachting, the impressive charter yacht PURELYBLU is a 50 ft sailing catamaran. The primary distinction of PURELYBLU are her elegant profile and culinary experience. PURELYBLU spends the summer and winter season in British Virgin Islands. She was constructed by the well-known ship builder Lagoon in 2020. The well-planned yacht layout features 4 large cabins and easily accommodates up to 8 guests.

PURELYBLU is classified primarily as a sailing catamaran. The central space of the yacht is the main saloon, which connects to the aft deck. The aft deck is where heart of the yacht is and usually it is where you, as a charter guest, spend most of your time. The tastefully decorated cabins are connected by stairs to the main saloon - roomy, comfortable and pleasant. The cabins are located below the main saloon, connected by stairs (inquire about handicapped access). Multiple portholes offer desirable views, while providing privacy if needed.

The sailboat features 2 x Yanmar 4JH80 engines and a generator.

Accommodation

Accommodates 8 guests in 4 cabins with 3 ensuite heads w/ enclosed showers.

Crew will take starboard aft cabin

Captain Only

$18,000 per week Captain only rate includes the Vessel, all linens/towels/Kitchenware/Diningware, water toys and the Captain. Not Included: All Running Costs, Food, Drink, Cruising Taxes/Fees/Permits, Fuel, Dockage/Moorings, etc...

What is the cabin arrangement of PURELYBLU?

  • 3 VIP cabins
  • 1 Double cabin

PURELYBLU

  • Weekly price:
    $18,000 - $30,000

    Low Season | High Season

  • Length: 50'
  • # of Guests: 8
  • # of Cabins: 4
  • # of Crew: 2
  • Builder: Lagoon
  • Cruising Speed: 8 knots
  • Max. Speed: 14 knots
  • Built Year: 2020

PURELYBLU Charter Price Details

Season Name 2 guests 3 guests 4 guests 5 guests 6 guests 7 guests 8 guests 9 guests 10 guests 11 guests 12 guests
Winter 2023 to 2024 $22,000 $22,500 $23,000 $23,500 $24,000 $24,500 $25,000 $0 $0 $0 $0
Summer 2024 $22,000 $22,500 $23,000 $23,500 $24,000 $24,500 $25,000 $0 $0 $0 $0
Winter 2024 to 2025 $22,000 $22,500 $23,000 $23,500 $24,000 $24,500 $25,000 $0 $0 $0 $0
Summer 2025 $22,000 $22,500 $23,000 $23,500 $24,000 $24,500 $25,000 $0 $0 $0 $0

PURELYBLU Yacht Charter Price

# of charter days Base Price APA (deposit for provisioning, fuel, docking fees, etc) Total Note
14 day charter 36,000$ to 60,000$ 7,200$ to 18,000$ 43,200$ to 78,000$ Discounts outside the main season are common.
7 day charter 18,000$ to 30,000$ 3,600$ to 9,000$ 21,600$ to 39,000$ Standard charter rate, base for all calculations.
3 day charter 9,000$ to 15,000$ 1,800$ to 4,500$ 10,800$ to 19,500$ The usual formula is the 7 day charter rate divided by 6, times the number of days (3).
Boat policy might differ.
18,000$ / 6 * 3 days = 9,000$

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: $18,000

High season rate: $30,000

Short charters available
24hr Turns Available


3 queen ensuite cabins and midship cabin are available to guests. Midship and port forward cabins share head.
Crew will take starboard forward queen cabin.

HOLIDAYS:
2024
Christmas Flat Rate $25,000 inquire about pick up and drop off. 7 night minimum.
New Years Flat Rate $30,000 inquire about pick up. 7 night minimum.



HALF-BOARD RATES: Discount Applied First
(7/4/3 BREAKFAST/LUNCH/DINNER): $150 off / person

***3 lunches and 4 dinners ashore at client expense***


SHORT CHARTERS:
(Rate / 6 x #Nights)





SLEEP ABOARD:
$2,000 Sleep aboard the night before the charter departs
Guests arrive to the yacht at 5pm. Snacks and welcome drink served, this is not an open bar. Dinner is ashore on clients expense. Continental breakfast provided next morning. Vessel departs at noon.

CHILD DISCOUNTS: Discount Applied First
Children 15 and under $500 discount
***must be 15 or under at the time of charter*** 

Exclusive Water Taxi available!
The Caribe Express provides private transportation to and from your charter yacht on a comfortable Aquila 36.
Enjoy complimentary cocktails while our professional crew handles Customs and Immigration
Please inquire for pricing.Short charters available
24hr Turns Available


3 queen ensuite cabins and midship cabin are available to guests. Midship and port forward cabins share head.
Crew will take starboard forward queen cabin.

HOLIDAYS:
2024
Christmas Flat Rate $25,000 inquire about pick up and drop off. 7 night minimum.
New Years Flat Rate $30,000 inquire about pick up. 7 night minimum.



HALF-BOARD RATES: Discount Applied First
(7/4/3 BREAKFAST/LUNCH/DINNER): $150 off / person

***3 lunches and 4 dinners ashore at client expense***


SHORT CHARTERS:
(Rate / 6 x #Nights)





SLEEP ABOARD:
$2,000 Sleep aboard the night before the charter departs
Guests arrive to the yacht at 5pm. Snacks and welcome drink served, this is not an open bar. Dinner is ashore on clients expense. Continental breakfast provided next morning. Vessel departs at noon.

CHILD DISCOUNTS: Discount Applied First
Children 15 and under $500 discount
***must be 15 or under at the time of charter*** 

Exclusive Water Taxi available!
The Caribe Express provides private transportation to and from your charter yacht on a comfortable Aquila 36.
Enjoy complimentary cocktails while our professional crew handles Customs and Immigration
Please inquire for pricing.

Price Terms

Inclusive

Amenities

Salon Stereo: Yes
Salon Tv: Yes
Sat Tv: No
Multimedia System: Yes
Nude: Yes
Books: Yes
Crew Pets: No
Guest Pets: No
Camcorder: Yes
Water Maker: Yes
Water Capacity: 250 gallons
Ice Maker: Yes
Number Of Dvds: Yes
Number Of Cds: Streaming
Board Games: Yes
Sun Awning: Yes
Bimini: Yes
Special Diets: Yes
Kosher: Inq
Bbq: Yes
Gay Charters: Yes
YachtNudeCharters: Yes
Hairdryers: No
Number Of Port Hatches: Many
Smoking: Tramsom Please
Crew Smokes: No
Children Ok: Yes
Generator: 20kw
Inverter: Yes
Hammock: No

Specifications

Tube: No
Guests: 8
Maxspeed: 14 knots
Draft: 5
Cruising Speed: 8 knots
Helipad: No
Ac: Full
Ac Night:
Built: 2020
Turnaround: 48hr preferred
Cabins: 4
King:
Queen: 3
Double: 1
Single:
Twin:
Pullman:
Showers: 4
Basins:
Heads: 4
Electric Heads: 4
Jacuzzi: No

Features

BBQ: Yes
AC: Full
Generator: 20kw
Internet: Onboard WIFI
Cruising Speed: 8 knots
Max Speed: 14 knots

Layout

Layout of PURELYBLU

More Specifications

Flag: US
Homeport: Tortola, BVI
Resort Course:
Yacht Permit: 1
Yacht License: 1
Yacht Mca: 1
Yacht Insurance:

Diving Yacht offers Rendezvous Diving only

Tanks: 8
Number Of Dives: 6
Dive Info: Rendezvous Diving Only
Communication: Starlink WIFI is available in both US and International waters. Download speeds in foreign countries are not equal to the speeds of the US.
Air Compressor: Onboard
Bcs: 6
Number Of Divers: 6
Registrations Number: 6
Dive Costs:
Scuba On Board: Yacht offers Rendezvous Diving only

Fishing

Fishing Gear:
Fishing Gear Type: Rods
Rods: 2
Deep Sea Fishing:

Green Initiatives

Green Initiative:
Reusable Bottles:
Other Green Efforts:

Water Sports

Dinghy Size: 12ft
Kayaks 1 Pax:
Kayaks 2 Pax: No
Dinghy Hp: 30hp
Floating Mats:
Dinghy Pax: 6
Swim Platform:
Water Skis Adult: No
Boarding Ladder:
Water Skis Kids: No
Sailing Dinghy:
Jet Skis: No
Beach Games:
Wave Runners: No
Kneeboard: No
Windsurfer: No
Snorkel Gear:
Underwater Camera: No
Scurfer: No
Underwater Video:
Wake Board: No
Paddleboard: 2
Seabob: No
Sea Scooter:

Other Entertainment

Complementary USVI and BVI map to track your charter

Shampoo
Conditioner
Body Wash
Body Lotion
Reef Safe 30SPF Sunscreen

Crew

Crew Information

Crew of PURELYBLU|Captain Captain

Crew of PURELYBLU|Chef/First Mate Chef/First Mate

Captain: Brad Needham

Captain Brad Needham

As a North Carolina native, one of Brad’s earliest memories is going sailing with his father in the Pamlico Sound on the family boat, a 12’ O’day Widgeon. Learning to sail the family boat single handedly by ten, and then attending summer sailing camp every year until old enough to begin working on sailing staff by age 16. Working as a sailing instructor there and at the University of North Carolina at Wilmington, Brad loves to share his passion for sailing with others by educating people to sail themselves. Having graduated from N.C. State University with a degree in mechanical engineering, he also has a keen awareness of the inner workings of many vessel systems. While pursuing his undergraduate degree, Brad worked in both front and back of house positions in numerous hotels, restaurants and bars.

Working as an engineer for a private company in Homer, Alaska Brad traveled throughout the U.S. and as far as Turkmenistan doing border security installations but soon was soon reacquainted with his need to be on the water after taking a vacation cruising around Florida on a friend’s 28’ Cape Dory. He then restarted his career working on charter fishing boats in Alaska and subsequently got his captain’s license leading to multiple Inside Passage boat deliveries. He now has over 40,000 NM under his belt and enjoys sharing his experience with others.

Chef Zoe Gahan

Growing up in Minnesota, the land of 10,000 lakes, Zoe has never been far from the water, andgrew up enjoying trips up north for fishing and water sports, canoeing in the Boundary Waters, and surfing in California with her father. She believes her love for fine foods began with her first ever bite of solid food: a taste of fresh focaccia from her aunt and uncle’s Italian restaurant. Zoe learned to embrace creativity in the
kitchen from her mother, and growing up with extended family in the restaurant industry gave her a behind-the-scenes view of fine dining and a love for hospitality.

Zoe was raised closely involved in her parents’ business, a community newspaper, and held many roles, eventually managing the company alongside her mother and father. The experience gave her a foundation in customer service, management and organization that she carries into her work as mate and chef on Purely Blu. Earning a fine arts degree further elevated her culinary artistry, and she draws on her lifelong
love of cooking and art to produce not only delicious, but colorful and inviting meal presentations. Zoe’s international travels, including backpacking in South America and time in Italy and France, have always focused on discovering the best local cuisines. With the community newspaper industry facing decline, Zoe decided to forge a new path, and drove to Alaska sight unseen. After her first day working on a charter fishing boat, she knew wanted to make a career on the ocean. Having recently earned her captain’s license after logging over 10,000 NM, she enjoys continually learning aboard every vessel she works on.

Brad and Zoe met in Alaska (for a fun story, ask how!) and have worked on charter boats independently and together for over seven years. They are happiest on the water, whether that be fishing or sharing good food and laughter with new and old friends alike.


Captain Brad Qualifications:

USCG 100 ton
STCW
Marine Radio Operator
First Aid and CPR certified

Chef Zoe Qualifications:

USCG 100 ton
STCW
First Aid and CPR certified

Menu





Chef Hannah's Sample Menu


BREAKFAST


A fresh fruit platter, juice or fruit smoothie, coffee and tea are served with breakfast every day VEG


AMERICAN BREAKFAST  GFA VEG


Eggs your way, Bacon or sausage, and hash browns


CONTINENTAL BREAKFAST VEG


Serving of rum, raisin and coconut banana bread, blueberry scones with lemon glaze and an array of chocolate and fruit-filled croissants and/or muffins


CINNAMON PANCAKES GFA VEG


Served with a medley of warm berries and home made maple syrup topped with powdered sugar


JOHNNY CAKE FRENCH TOAST


Made from local fresh Johnny cake and served with warm home made maple syrup topped with powdered sugar


AVOCADO TOAST GFA VEG


Mashed avocado with lemon, salt, pepper, hemp seeds, and a dash of island seasoning


 


 LUNCH






This can be served family-style or individually plated


CARIBBEAN CHICKEN AND PINEAPPLE SALAD VEG GFA


Served in pineapple halves; with a hint of curry in the dressing and includes tropical fruits such as mangoes and pineapple chunks


GRILLED MEDITERRANEAN SHRIMP & VEGGIE KEBABS VEG GFA


Served with a crisp greek salad with balsamic dressing topped with feta cheese and comes with warm baked rosemary-infused bread


BLACKENED LOCAL CATCH  GFA


Served on a bed of arugula topped with a island mango salsa


FUSION LOBSTER OR SHRIMP ROLL GFA


With roasted corn chutney, sautéed plantains and cilantro chimichurri A take on a classic lobster roll with Caribbean, Asian and Latin overtones


CRAB CAKE AND ASIAN SLAW GFA


A light lunch that appeals to all the senses, the Caribbean flavored crab cakes surround a mound of an Asian-inspired slaw that is a combination of finely julienned red and green cabbage, snow peas, mango and spring onions tossed with Asian vinaigrette and sprinkled with fresh herbs


 






HORS D'OEUVRE


There is no better way to watch the stunning Caribbean sunsets, than with your own personal Happy Hour, featuring the special Captain’s Cocktail of the day or your favorite aperitif and an array of delicious appetizers.


ASSORTMENT OF COLD DIPS VEG GFA


Homemade mango salsa, guacamole, and hummus will be available with a side of bread, crustinis, and chips


CHARCUTERIE BOARD GFA


An assortment of meats, cheeses, and local crackers/bread


VOLCANO AHI POKE STACK GFA


Served on a rice cracker bed


CREAMY BAKED BRIE GFA


Served with mango chutney and toasted almonds surrounded by toasted crostini


CARIBBEAN CONCH FRITTERS


Served with a blend of cocktail and sweet chili pepper sauces






 


DINNER


The dining experience each night is further enhanced with a candle-lit table setting that is designed to create an atmosphere to compliment the evening's menu


BAKED LOCAL FISH GFA VEG


Fresh caught fish on a bed of saffron basmati rice, sautéed plantains and sugar snap peas


SLICES OF LEMON AND PARMESAN PANKO- CRUSTED CHICKEN BREAST GFA


Served with gnocchi or fresh pasta and a medley of Mediterranean roasted vegetables, topped with shavings of Parmesan cheese


SURF ‘N’ TURF-TENDER FILLET MIGNON GFA


Grilled shrimp drizzled with sweet chili sauce served alongside a caramelized onion, truffle mash potatoes, and asparagus


MACADAMIA AND COCONUT CRUSTED FISH GFA


With coconut beurre blanc, served with Jasmine rice topped with julienne of zucchini and summer squash


GRILLED CARIBBEAN LOBSTER GFA


on a bed of traditional peas and rice with a pineapple relish, and plantain crisp garnish


LINGUINI ZUCCHINI GFA VEG








with pistachio pesto jumbo prawns topped with a parmesan lace wafer




 


DESSERT






ICE CREAM A LA MODE


An assortment of ice cream served with a side of berries






CARAMEL CHOCOLATE MOUSSE


Topped with shards of toffee almond praline


CHOCOLATE LAVA DESSERT


Served with a dusting of sugar powder


CARROT CAKE


Fresh baked carrot cake with a cream cheese icing


FRESH FRUIT GFA VEG


Seasonal fesh fruit coated in cognac sauce










GFA: Gluten free available
VEG: Vegetarian /Vegan Available

















molon24949
  • PURELYBLU

    Price Terms: Inclusive

    Price from $18,000/week

    High season $30,000/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!

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