Yacht Description
Outdoor space first. RENA is a 145ft/44.2m motor yacht set up for days spent outside, with a bi-level sundeck for spreading out and a big aft deck that makes al-fresco meals and “one more drink” logistics easy.
Easy water access. A bathing platform and outdoor shower keep the swim-to-boat routine simple. Inflatables, towables, and a solid mix of boards and skis mean less waiting around for your turn.
Toys that get used. Two Yamaha Waverunners bring the adrenaline (and can be toned down for kids). Add wakeboard, adult and child water skis, kayaks, paddleboards, snorkeling gear, plus a Vanguard Zuma sailboat for anyone who wants to pretend this is a regatta. Quick dip. Repeat.
12 guests, five cabins. Built by NQEA Yachts in 1989 and refit in 2024, RENA sleeps up to 12 guests in 5 staterooms, including a full-beam primary suite and a main-deck VIP with large windows. Stabilizers underway, air conditioning, Wi-Fi, and a gym help keep everyone comfortable between anchor and dinner.
Specifications
- Length overall
- 145ft / 44.2
- Beam
- 7.92m
- Draft
- 2.26m
- Builder
- NQEA Shipyards
- Year built
- 1989
- Refit
- 2024
- Type
- Sailing Yacht
- Cruising speed
- 13 knots
- Top speed
- 15 knots
- Generator
- Two (2) 96 kw each
- Fuel
- Cruising 68 US Gall/Hr / Max 85 US Gall/Hr / Eco 68 US Gall/Hr (US Gall/Hr)
- Consumption
- 68 US Gall/Hr
- Guests
- 12
- Cabins
- 5
Charter Price
From $125,000 to $130,000 per week, plus APA.
Plus Expenses arrangement — boat and crew only, without tip.
All prices generated as a guide. Availability subject to confirmation. Gratuity discretionary, typically 5%–25% of the base price.
Variable expenses — fuel, food, marina fees — are deducted from an Advance Provisioning Allowance (APA), an additional deposit added to the charter price. The remainder is returned after charter.
Summer Season
Winter Season
- Total guests
- 12
- Total cabins
- 5
- King cabins
- 2
- Queen cabins
- 3
- Double cabins
- 5
- Twin cabins
- 3
- Pullman cabins
- 2
- A/C
- Yes
5 staterooms for 12 guests.
| Cabin | Bed Size | Bathroom Details | AC |
|---|---|---|---|
| Primary (Master) Suite | King size bed | En-suite bathroom; Jacuzzi tub | Full |
| VIP Suite (Main Deck) | King size bed | En-suite bathroom; Jacuzzi tub | Full |
| Guest Stateroom 1 (Lower Deck) | Queen bed + Twin bed + Pullman (if needed) | En-suite bathroom; private Jacuzzi tub | Full |
| Guest Stateroom 2 (Lower Deck) | Queen bed + Twin bed + Pullman (if needed) | En-suite bathroom; private Jacuzzi tub | Full |
| Guest Stateroom 3 (Lower Deck) | Queen bed + Twin bed | En-suite bathroom; private Jacuzzi tub | Full |
- Nationality
- United States
Crew profiles are currently listed as coming soon, with Brad Baker named as Captain. Please inquire for updated details.
- Captain: Brad Baker
- Nationality: Australia
-
2 Yamaha WaveRunners:
Two 3-seat WaveRunners for fast fun, and they can be toned down for kids. -
Stabilizers underway:
More comfortable cruising in choppier seas, helping you reach more anchorages. -
Starlink:
Reliable connection for calls and streaming when you want to stay connected onboard.
- BBQ
- Yes
- Internet
- Yes
| Toy | description |
|---|---|
| WaveRunners | 2 Yamaha WaveRunners (3-seat). |
| Tube - towable | Towable tube. |
| Inflatable water toys | Inflatable water toys. |
| Wakeboard | Wakeboard. |
| Water skis | Water skis for guests. |
| Kneeboard | Kneeboard. |
| Paddleboards | 2 paddleboards. |
| Kayaks | 2 Hobie Mirage kayaks (optional pedal drives). |
| Vanguard Zuma sailboat | 1 Vanguard Zuma sailboat. |
| Floating mat | 1 floating mat. |
| Snorkeling gear | Snorkeling gear for guests. |
| Fishing gear | Rod and reel sets. |
Day 1
- Brown Sugar Bacon Waffles – maple butter
Day 2
- Goat Cheese Chive Baked Eggs – fresh sourdough toast
Day 3
- Fresh Berry French Toast Bake – blueberry coulis
Day 4
- Heirloom Tomato, Egg Toast – basil pesto & fried red skin potatoes
Day 5
- Multigrain Cinnamon Walnut Pancakes – warmed local honey
Day 6
- Poached Eggs – avocado mousse & fresh salsa; toasted muffins
Day 7
- Salted Caramel Crepes – Grand Marnier orange butter
Day 1
- Poached Sea Bass – sweet potato gnocchi w/ Gouda cream
Day 2
- Asiago Rye Grilled Cheese – tomato bisque
Day 3
- Chilled Sesame Udon Noodles – seaweed broth & poached chicken
Day 4
- Roasted Eggplant – herbed ricotta & pomegranate; served with greens
Day 5
- Bison Burger – sundried tomato spread & mixed greens
Day 6
- Coconut Caramel Pork – green onion basmati rice
Day 7
- Golden Beet Chickpea Salad – brown rice & jalapeno yogurt
Day 1
- Roasted Beet Red Onion Salad – feta, honey, thyme
- Cornish Hens – creamy leeks, roasted carrots
Day 2
- Raw Kale Salad – ginger sesame vinaigrette
- Miso Grouper – edamame puree, roasted spinach
Day 3
- Roasted Romaine Caesar Salad – buttered croutons
- Grass Fed New York Strips – bleu butter & Yukon mash
Day 4
- Mango Mozzarella Salad – fresh arugula & lemon white balsamic
- Roasted Blueberry Pork Tenderloin – brown rice pilaf & asparagus
Day 5
- Shrimp Cocktail – tomato & cocktail sauce
- Summer Squash Black Bean Enchiladas – green chili couscous
Day 6
- Chilled Summer Gazpacho – buttered croutons
- Seared Halibut – ginger sweet potato puree & fried kale
Day 7
- Frisee Salad – corn fritters & creamy peppercorn dressing
- Braised Short Ribs – roasted corn polenta & sautéed beans
Day 1
- Carrot Cake – cinnamon cream, ginger caramel
Day 2
- Vanilla Bean Roasted Pineapple – green tea ice cream
Day 3
- Butterscotch Bread Pudding – crème anglaise
Day 4
- Baked Rhubarb – white chocolate praline cream
Day 5
- Chocolate Pound Cake – orange fudge sauce
Day 6
- Crepes – warmed grapefruit mascarpone & rosemary syrup
Day 7
- Nutella Cheesecakes – caramel praline & toasted almonds
No snack items are listed in the provided sample menu.
Chef’s Style & Influences
Comfort classics with global accents: miso, sesame, ginger, tropical fruit, and seasonal vegetables.
Fishing
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