85°F | , Soggy Dollar, BVI
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Yacht Description

SEAGLASS 74 yacht is a 74.00 ft long motor yacht catamaran and spends the winter season in British Virgin Islands. It was built by Horizon in 2017. The yacht layout features 4 cabins and accommodates 8 guests. The cabin arrangement is following: 3 king cabins, 1 twin cabin.

The motor yacht features 2x CAT C18ACERT 1180hp 29 kW and 13.5 kW generators engines and a generator.

Accommodation

SEAGLASS 74 offers her guests bespoke comfort and room in a main-deck master king suite, two forward king suites, and an amidships twin-OR-king suite.

SEAGLASS 74 Yacht Details

8

Guests

4

Cabins

3

Crew

Horizon

Built by

$60,000 - $70,000

Weekly price low-high season

Amenities

Salon Stereo: Yes
Salon Tv: Yes
Nude: Inq
Crew Pets: No
Guest Pets: No
Number Dine In: 8
Water Maker: Yes
Water Capacity: 400 gals
Ice Maker: Yes
Board Games: Yes
Sun Awning: Yes
Bimini: Yes
Special Diets: Inq
Kosher: Inq
Bbq: Yes
Gay Charters: Inq
Hairdryers: Yes
Smoking: Transoms only pls
Crew Smokes: No
Children Ok: Yes
Generator: 29kW & 13.5kW
Voltages: 110v
Hammock: No

Price Details

Price from: €60,000

High season rate: $70,000

Rates are Plus All running expenses and local taxes. NOTE: 35% APA is requested.

Christmas & New Years weeks - two separate weeks
Xmas charters must end by the 27th of December, New Years cannot begin earlier than the 27th of December
Up to 8 guests: $70,000 plus all running expenses and local taxes.

Summer Season 2019 in the Bahamas: US$60,000.00
Rates are Plus All running expenses and local taxes. 35% APA and 4% Bahama Tax

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.

Specifications

Tube: Yes
Guests: 8
Pref Pickup: Nassau
Draft: 6
Cruising Speed: 18 knots
Helipad: No
Maxspeed: 24 knots
Other Pickup: Yacht Haven STT
Built: 2017
Turnaround: 48 hours
Cabins: 4
King: 3
Twin: 1
Showers: 4
Heads: 4
Electric Heads: 4
Jacuzzi: No

Features

BBQ: Yes
AC: Full
Generator: 29kW & 13.5kW
Internet: Onboard WIFI

Layout

More Specifications

Resort Course:
License: Instructor
Tanks: 8
Wet Suits: 0
Number Of Dives: 2
Night Dives: 0
Dive Info:
Communication:
Full Course:
Air Compressor: Onboard
Bcs: 8
Weight Sets: 8
Number Of Divers: 8
Dive Lights: 0
Dive Costs: Included for certified divers
Scuba On Board: Onboard

Water Sports

Dinghy Size: 30 ft Scout & 15 ft RIB
Kayaks 1 Pax: 0
Kayaks 2 Pax: 0
Dinghy Hp: 2 X 300 = Scout
Floating Mats: Yes
Dinghy Pax: 8
Swim Platform: 2
Water Skis Adult: Yes
Boarding Ladder: Stern
Water Skis Kids: 0
Sailing Dinghy:
Jet Skis: No
Beach Games: Yes
Wave Runners: 2
Fishing Gear: Yes
Kneeboard: Yes
Fishing Gear Type: Trawling and bottom
Windsurfer: 0
Rods: Lots
Snorkel Gear: Yes
Underwater Camera: 0
Scurfer: 0
Underwater Video: 0
Wake Board: Yes

Crew

Crew Information

Captain: Jamie Harris/Byron Tippett

SUMMER CREW
Jamie Harris - Captain
Having grown up landlocked, Jamie found his love of the ocean when he was in his late teens and started surfing. Since then, Jamie has been travelling the world and working his way as a qualified PADI scuba instructor, dive guide and yacht captain since 1997. He has sailed and dived in Thailand, Australia, Turkey and the Caribbean/Bahamas. Jamie is outgoing, diligent and has a wickedly subtle sense of humour.

He has a way with people, that immediately puts one at ease. Creating fabulous sunset cocktails and offering up stories of adventures on the high seas, Jamie will enthral his guests aboard SeaGlass. With almost 20 years above and below the water Jamie has developed a vast knowledge of everything to do with boating, fishing and diving and is happy to share his knowledge.

Tavia Pretorius - Chef/Mate
Tavia grew up in a family that spent a lot of time on the water, fishing, shrimping and living off the sea. As a young girl she went out boating with her Dad and was filleting fish and cleaning shrimp before she hit her teens. It was no wonder that Tavia went on to become a qualified PADI dive instructor and a chef of note. Tavia has a passion for the artistry of food and every meal she prepares is more remarkable than the last. She has been chartering for some years and has catered for up to 30 people on a weekly basis.

To add to her many talents, Tavia is also an accomplished free diver boasting depths of up to 130 feet. She, one day, hopes to complete and obtain the world championship for her home country of South Africa. Having chartered extensively in the islands Tavia’s knowledge of the local flora and fauna is vast and she is a mind of information.

WINTER CREW
Captain: Byron Tippett, South African
Born and raised in South Africa, Byron found his love for the ocean at 12 years old when he first started exploring the underwater world as a scuba diver. Since then Byron has been following his passion travelling the world as a PADI scuba instructor, diesel engineer, and yacht captain. Byron is outgoing and enthusiastic, and with his knowledge and vast charter experience will design a perfect trip that is sure to impress you whether you enjoy a secluded beach or a lively hot spot. With such a wide range of skills you are sure to feel safe and relaxed.

On board SeaGlass, Byron will guide you through some of the most beautiful beaches, snorkel spots and dive sites in the Bahamas, British Virgin Islands, U.S Virgin Islands, St. Maarten, St Barths and on down the Caribbean chain. He will create exquisite cocktails while ensuring a big smile is on your face as you relax in comfort.

Chef: Molly McKernan, American

Raised on a small river in Iowa, Molly has an inquisitive soul and a nose for adventure. She loves anything outdoors and active and anything involving food. After receiving her degree in Journalism from Iowa State University, Molly kissed the Midwest goodbye to make a life on the ocean. She lived in Maui, HI, for four years where her love of outdoor adventure blossomed working on boats, surfing, diving and hiking to secluded waterfalls. She then made the switch to boats in the Caribbean for the past several years and has been enjoying the constant trade winds ever since. She is a PADI Divemaster and will be your guide to the underwater paradise.

With a passion for great food and a love of fresh ingredients, you will be cared for from the first bite to the last. Molly takes true pleasure in creating a unique and personalized menu each charter on SeaGlass to fuel your holiday for an unforgettable experience. Taking pride in her work both in the galley and in the water. It’s a promise Molly will add exceptional food, fun and laughter to your charter.

SeaGlass's super crew of two will instantly help you feel relaxed and welcomed on your luxurious floating home. Byron and Molly will intrigue and entertain you with their great sense of humor, excellent hosting skills and passionate love for life as they take you on an adventure of a lifetime.

Menu

Tavia's Menu


Breakfast
Fresh Eggs (made to order), Fresh Fruit, Granola, Yoghurt, assorted breads and fresh Pastries of the day.

Lunch
Day 1: Grilled Panini sandwich with Pesto, Parma ham and Brie cheese
Roasted red pepper gazpacho
Day 2: Conch salad with fresh squeezed Lime juice
Day 3: Homemade Black bean and Chickpea burger
Country style Potato salad with boiled Egg and Red onion
Succulent Watermelon
Day 4: Barbeque Chicken
Black Bean, mango and Corn Salsa
Day 5: Grilled eggplant sandwiched between fresh Zucchini loaf
Spinach, Chickpea and Goat Cheese salad
Day 6: Chicken Tikka Masala with sweet onion chutney
Cold, couscous cilantro salad
Day 7: Fresh caught(with any luck) fish tacos
Sushi- inside out/ California rolls

Dinner
Day 1: Grilled Calamari with Citrus Glaze
Grilled Fish and roasted mixed Vegetables
Key Lime Pie
Day 2: Mozzarella, Roma Tomatoes, fresh Basil with Balsamic Vinaigrette
Shrimp Alfredo with Angel hair Pasta
Melon mix with Drizzled Honey
Day 3: Arugula, Apple and Pecan salad
Grilled Lamb chops with Mixed Herb and Mushroom Quinoa
Chocolate Macaroons
Day 4: Stuffed Artichoke Leaves
Lobster Double Stuffed Baked Potato
Lemon Sorbet
Day 5: Shrimp Cocktail Cucumber Rolls
Grilled Pork Tenderloin with Chilli Apple Glaze
Apple and Nut crumble
Day 6: Baked Stuffed Clams
Individual Seafood Pot Pies with mixed Bean Salad
Bread Pudding
Day 7: Spinach and Feta Phyllo Purses
Steamed Fish with Garlic Lemon Butter
Chocolate & Hazelnut ice-cream with Pecan Nut Praline


 


 


 


 


Molly's Sample 7 Day Menu Plan for Seaglass
Breakfast
Fresh Eggs (made to order), Fresh Fruit, Granola, Yoghurt, assorted breads and fresh Pastries of the day.

Lunch
Day 1: Fish cakes with tartar sauce and fresh green salad


Day 2: Italian panini with salami, black forest ham, provolone, red onion, and pimento spread, shredded coleslaw


Day 3: Seared tuna Nicoise salad with olives, hard boiled egg, pickled onions and French loaf, wasabi and soy sauce


Day 4: Mixed greens with light lemon vinaigrette, individual vegetable curry pie topped with mango chutney


Day 5: Grilled chicken and vegetable skewers with cucumber tzatziki dollop on a bed of mixed greens


Day 6: Beef taco salad in a crispy tortilla bowl with fresh guacamole, black bean salsa


Day 7: Shredded lobster tail with garlic butter on a cold quinoa and mixed green salad 


Dinner


Day 1: Crispy bacon and feta lettuce cups, Steamed salmon with orange ginger sauce and asparagus, Cheesecake with warm chocolate sauce and fresh berries. 


Day 2: Savory butternut squash soup and fresh bread, Mushroom and goats cheese stuffed chicken breast with white wine sauce and steamed broccoli, Warm brownies with vanilla ice cream.


Day 3: Island mango bruschetta with mozzarella on fresh bread, Italian sausage lasagna roll with vodka sauce, Key lime pie with fresh whipped cream.


Day 4: Shrimp cocktail with lemon wedge, Grilled pork tenderloin with rosemary potatoes and apple puree, Vanilla crème Brule.


Day 5: Mahi ceviche with balsamic reduction and French loaf, Steak with béarnaise sauce and glazed carrots, Assorted ice cream with almonds and pistachios topped with chocolate sauce. 


Day 6: Pork spring rolls with soy ginger dipping sauce, Seafood pad Thai with fresh herbs and peanut coconut amino sauce, Mixed fruit crumble with caramel drizzle. 


Day 7: Arugula salad with caramelized onions and sliced avocado, Pistachio crusted rack of lamb with oven roasted vegetables, Chocolate mousse

Gallery

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    • SEAGLASS 74

      Price from $60,000

      High season $70,000

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    • 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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