SeaQuest Yacht Description
-
2 Yamaha WaveRunners (2018):
Easy high-energy exploring and tow sports days right off the swim platform. -
Deck Jacuzzi:
Soak with sea views on the flybridge between swims, sunsets, and cocktail hours. -
Stabilizers at anchor & underway:
Better sleep at night and more comfortable cruising when conditions get bumpy.
Flybridge done properly. REFLECTIONS is a 124-foot Christensen with a highly customized flybridge that basically runs the charter day: deck Jacuzzi, bar, BBQ, sun pads, and a full dining setup. Add lounge space aft and you have a front-row seat for whatever is happening on the water.
Water time is easy. There is a swim platform for quick dips, and at-anchor and underway stabilizers to keep the boat calmer when people are moving around. Short sentence fragment. Less wobble.
Toys with a real tender. The 36' Everglades tender (2023) with a SeaKeeper gyro-stabilizer is the workhorse for beach runs and towing, backed up by an 18' Novurania RIB. For the fun part: 2 Yamaha WaveRunners (2018), wakeboard, towables, paddleboards, snorkel gear, fishing gear, and beach party setup.
Ten guests, five suites. Built in 1999 and refit in 2021, REFLECTIONS sleeps 10 in five en-suite staterooms, including an on-deck master with a king bed and a full-beam his-and-hers bath with a shower and Jacuzzi tub. Below are two VIP queens plus one additional queen and a twin.
Accommodation
SEAQUEST welcomes up to 10 guests in five generously sized staterooms designed for comfort and luxury. The on-deck master suite features a king bed and a full-beam His and Hers bath, complete with elegant marble finishes, a spacious shower, and a relaxing Jacuzzi tub.Below deck, four well-appointed guest staterooms provide flexible accommodations, including two VIP queen staterooms aft to port and starboard. Forward is an additional queen stateroom, along with a twin stateroom. All guest accommodations offer private en-suite baths, ensuring a refined and comfortable experience throughout.
SeaQuest benefitted from an extensive refit in late 2021, with over $1M invested in comprehensive interior, exterior, and mechanical upgrades.
What is the cabin arrangement of SeaQuest?
| Cabin | Bed Size | Bathroom Details | AC |
|---|---|---|---|
| Master Suite (On-deck) | King-sized bed | Full-beam his-and-hers en-suite (marble shower + Jacuzzi tub) | Full |
| VIP Stateroom 1 (Lower deck, port) | Queen-sized bed | En-suite bathroom (sink, toilet, shower) | Full |
| VIP Stateroom 2 (Lower deck, starboard) | Queen-sized bed | En-suite bathroom (sink, toilet, shower) | Full |
| Double Cabin (Lower deck, forward starboard) | Queen-sized bed | En-suite bathroom (sink, toilet, shower) | Full |
| Twin Cabin (Lower deck, forward port) | Two single beds | En-suite bathroom (sink, toilet, shower) | Full |
SeaQuest
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Weekly price: $85,000 - $97,750
Low Season | High Season
- Length: 124'
- # of Guests: 10
- # of Cabins: 5
- # of Crew: 6
- Builder: Christensen
- Consumption: 80 US Gall/Hr
- Cruising Speed: 14 knots
- Max. Speed: 20 knots
- Built Year: 1999
- Refit: 2025
Price Terms
Plus Expenses - add APA to the price you see
Plus Expenses arrangement includes the boat and crew only (without tip).
All additional/variable expenses such as Gas and Food are deducted from an Advance Provisioning Allowance (APA) - an additional deposit that is added on top of the charter price.
The expenses, such as provisioning, fuel, marina fees, are deducted from the APA. The APA is based on the price of the yacht and ranges from 15% (crewed sailing yachts) to 30% (motor yachts with higher fuel consumption).
For a motor yacht like SeaQuest, the expected APA is 25% to 40% of the charter price ($21,250 - $34,000), making the charter cost $106,250 to $119,000. Exact amount will be confirmed after inquiry.
You can actively control these expenses in your preference sheet (local vs. imported beverages) and by choice of itinerary (distances traveled).
The remainder of the APA is returned after charter.
SeaQuest Yacht Charter Price
| # of charter days | Base Price | APA (deposit for provisioning, fuel, docking fees, etc) | Total | Note | |
|---|---|---|---|---|---|
| 14 day charter | 170,000USD to 195,500USD | 34,000USD to 58,650USD | 204,000USD to 254,150USD | Discounts outside the main season are common. | |
| 7 day charter | 85,000USD to 97,750USD | 17,000USD to 29,325USD | 102,000USD to 127,075USD | Standard charter rate, base for all calculations. | |
| 3 day charter | 42,500USD to 48,875USD | 8,500USD to 14,663USD | 51,000USD to 63,538USD | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 85,000USD / 6 * 3 days = 42,500USD |
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: USD85,000
High season rate: USD97,750
High Rate applies only to Xmas and New Year's
Preferred 7-night Xmas Dates: December 19-26
Preferred 7-night New Year's Dates: December 28 - January 4
10-nights over either/both Xmas/New Year @ low rate/7 x 10 nights
Low Rate for all other weeks of the year. High Rate applies only to Xmas and New Year's
Preferred 7-night Xmas Dates: December 19-26
Preferred 7-night New Year's Dates: December 28 - January 4
10-nights over either/both Xmas/New Year @ low rate/7 x 10 nights
Low Rate for all other weeks of the year.
SeaQuest Yacht Charter Locations
Summer Season
Winter Season
Amenities
Specifications
Features
Layout
More Specifications
Diving Yacht offers Rendezvous Diving only
VOIP services available via KYMETA at nominal charge
Iridian Sat Phone
Fishing
Green Initiatives
Water Sports
| Toy | description |
|---|---|
| WaveRunners | 2 Yamaha WaveRunners (2018). |
| Seabob | Seabob for powered underwater swimming. |
| Tube - towable | Airhead G-force towable tube. |
| Towable tubes | Towable tubes. |
| Wakeboard | Ronix District wakeboard & boots (2019). |
| Paddleboards | 2 paddleboards. |
| Kneeboard | Kneeboard. |
| Water skis | Water skis for adults and kids. |
| Kayak | Kayak. |
| Floating mats | Floating mats. |
| Snorkeling gear | Snorkel gear. |
| Fishing gear | Fishing gear. |
| Pole spears | Full selection pole spears. |
| Beach games | Assorted beach games (bocce balls). |
| Underwater video | Underwater video. |
| Yoga mats | Yoga mats. |
Other Entertainment
-Denon Surround System with AppleTV, Bluray, Airplay & Spotify w/ Distributed Audio throughout Vessel
-Individual A/V Systems in each Stateroom w/ DirecTV, Bluray and CD/BT Audio
Crew
Captain
Mate
Chief Stewardess
Deckhand
Chef
Former dive instructor and expedition skipper who has run charters across Central America and the Caribbean. Brings a safety-first approach shaped by years of sailing, diving, and luxury motor yacht operations since 2016.
- Italian nationality
- Dive master and dive instructor background
- Charter experience across Central America and the Caribbean
- Luxury motor yacht experience since 2016
Runs service with structured pacing using fine-dining and silver-service training, plus mixology and event planning for onboard nights. Can also lead yoga and Pilates sessions during the week.
- Italian; from the Mugello region
- Professional volleyball background (indoor and beach), first division in Italy and Costa Rica
- Skills include silver service, fine dining, mixology, and event planning
- Practices yoga and Pilates
Brings four years of waterfront restaurant service, keeping drinks and table service moving during busy charter days. Her upbringing around yacht operations helps her fit quickly into onboard routines.
- From Sebastian, Florida
- AA degree in Human Services (Indian River State College)
- 4 years service-industry experience at waterfront restaurants
Supports tender and deck operations with a commercial-shipping base and worldwide cruising time, helping days on the water run on schedule. Brings hands-on experience across the Bahamas and Caribbean, plus Asia and both US coasts.
- Originally from the Philippines
- Commercial shipping career started in 2011
- Transitioned to yachting in 2013
- Cruised Asia, US East Coast, Canada, Bahamas, Caribbean, and the Pacific coast of Mexico
Keeps deck activities and basic engineering checks organized so water time stays focused and safe. His tournament game-fishing background is a good fit for guests planning fishing days.
- South African; from Gordans Bay
- 5 years in the industry, Mediterranean to Caribbean
- Degree in Bc Business Science and Management (Stellenbosch University)
- Competed in game-fishing tournaments in the Bahamas, the Americas, Seychelles, and Mauritius
Delivers Japanese, Mexican, and Mediterranean cooking, adjusting menus around local products and guest feedback. Brings experience from private cheffing through large-yacht galleys, including remote cruising grounds like French Polynesia.
- Born in France; family of restaurant owners
- Worked under 3 Michelin Stars Bernard Loiseau
- Former personal chef for the French Ministry of the Environment
- Chef on yachts from 17 to 117 meters, Mediterranean Sea to French Polynesia
Menu
- Traditional or smoked salmon Eggs Benedict with homemade hollandaise, skillet home-fries
- Huevos Rancheros with rancheros sauce, black beans, avocado, fresh salsa on cheesy corn tortilla
- Sausage, mushroom, spinach and cheese quiche
- Baked French toast casserole with berry compote yogurt, breakfast sausages, fresh fruit
- Toasted everything bagel stacks with cheddar, pesto, fried egg, spinach, tomato, avocado
- Breakfast skillet: fried eggs over sautéed sweet potato and veggie hash, sour cream, tomato salsa
- Breakfast burritos with chorizo, spinach, peppers, onions, sour cream, salsa
Always included: fresh fruit platter, homemade granola, daily fresh baked goods, tea, coffee, juice.
Daily baked goods: Apple oatmeal muffins, blueberry scones, morning glory muffins, cinnamon buns, baked steel-cut oatmeal, banana bread.
- Chef’s salad with balsamic grilled chicken and fresh homemade artisan bread
- Super chop salad with grilled salmon, kale, spinach, pumpkin seeds, orange, red onion, feta, quinoa, multigrain artisan bread
- Homemade falafel with tzatziki, Greek salad, warm grilled flatbread
- Sesame noodle shrimp bowl with fresh chopped vegetables, peanut vinaigrette
- Grilled flank steak hoisin lettuce wraps with jasmine rice and mixed julienne vegetables
- Grouper fish tacos with cilantro ginger lime slaw, guacamole, tomato salsa, crispy corn tortillas
- Seared tuna Niçoise salad with marinated baby potatoes, cherry tomatoes, green beans, red onion, Kalamata olives, Italian vinaigrette, fresh focaccia
- Cheeseburgers with Swiss, sautéed mushrooms, fried onions, Parmesan fries, garden salad
Sunset Appetizers
- Fried brie with fig preserves, crispy bacon, warm crusty bread
- Creamy lemony spinach and artichoke dip with tortilla chips
- Greek platter: hummus, tzatziki, olive tapenade, warm pita, crudités
- Grilled flatbread with Gruyère, sautéed onions, steak, chimichurri
- Charcuterie with mixed cheeses, olives, cured meats
- Coconut shrimp with Thai sweet chili sauce
- Chicken satay with peanut sauce
- Sausage-stuffed balsamic mushrooms with Parmesan
Starters
- Roasted beet, mozzarella and avocado salad with cucumber-lemon salsa, roasted garlic balsamic
- Butternut squash and sweet potato soup with crème fraîche and chives
- Tuna poke on wonton with sesame-soy marinade and wasabi drizzle
- Caramelized onion and brie tart with arugula and fig glaze
- Fresh catch citrus ceviche with plantain chips
- Roasted cauliflower with pumpkin seeds, dried cherries, green goddess drizzle
- Coconut curry mussels with crusty bread
- Grilled pears and arugula wrapped in prosciutto with Gorgonzola, candied pecans, fig vinaigrette
Main Courses
- Marinated grilled lobster with tomato-bacon butter, gouda polenta, spinach-basil pesto, prosciutto-wrapped green beans
- Coffee and cocoa–rubbed filet with ancho chili sauce, roasted asparagus, salt-and-vinegar smashed potatoes
- Jerk-spiced 24-hour marinated pork tenderloin with pineapple chutney, sweet potato gratin, green beans with cashews and shallots
- Red wine–braised beef short ribs with cauliflower purée, roasted fennel, maple Brussels sprouts
- Portuguese seafood bouillabaisse in tomato-seafood broth with warm crusty bread
- Grilled blackened mahi-mahi with mango salsa, cilantro-yellow pepper pesto, toasted almond coconut rice, sautéed snow peas
- Coconut chicken or shrimp curry with jasmine rice, roasted cauliflower and broccoli
- Roasted vegetable lasagna with vegetable bolognese, ricotta béchamel, fresh pasta, mozzarella, Parmesan, kale Caesar and garlic knots
- Warm chocolate fondant with vanilla ice cream, salted caramel, raspberry sauce
- New York cheesecake with mango, strawberries, blueberries
- Rum chocolate ganache pots
- Key lime pie with graham crust and meringue topping
- Poached pears in red wine with mascarpone cream, dark chocolate drizzle
- Rum fudge pie
- Lemon berry parfaits
- Panna cotta with berries, raspberry and passion fruit purée
- Vanilla crème brûlée
- Carrot cake with pineapple cream cheese frosting, pralines and cream ice cream
Chef blends Mediterranean, Mexican, Japanese and coastal flavors with fresh local ingredients and house-made breads.
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