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SEGUNDO VIENTO Yacht Description

This brand new 640 Privilege is the first of its kind. The legendary shipyard included bespoke updates to the Aft Deck and Bridge Deck in collaboration with the Owner and incumbent Captain, Lee Adams. Keen attention was paid to layout, comfort, safety, toys and (of course) luxury.
Manifest your ‘Second Wind’ aboard this indulgent catamaran. Six guests are comfortably accommodated with a Master King suite forward and two mirror-image Queen suites aft. The ‘Segundo Viento experience’ is highly complimented by her dedicated crew - take care to note their profiles below.

Advertised by DMA Yachting, the majestic charter yacht SEGUNDO VIENTO is a 64 ft sailing catamaran. SEGUNDO VIENTO spends the summer and winter season in British Virgin Islands. She was constructed by recognized shipbuilder Privilege in 2021. The expansive yacht layout features 4 generous cabins and easily accommodates up to 8 guests.

SEGUNDO VIENTO is presented primarily as a sailing catamaran. The the core layout is spread out from the main saloon, which connects to the aft deck. The aft deck is generous, with a prominent dining and seating area and that's where most of the meals are served. The modern cabins are located below the main saloon, connected by stairs (inquire about handicapped access). The cabins offer unbeatable views in the morning and are located just below deck. Multiple portholes connect you with the outside world.

and a generator.

Accommodation

Master centre-line king suite forward and two aft queen berth suites.
Head room in the Saloon is 2.13m
Head room in the Cabins is 2m

What is the cabin arrangement of SEGUNDO VIENTO?

  • 1 Master cabin
  • 2 VIP cabins

SEGUNDO VIENTO

Stern, with the power-lift swim platform
Stern, with the power-lift swim platform
  • Weekly price:
    $43,500 - $45,000

    Low Season | High Season

  • Length: 64'
  • # of Guests: 6
  • # of Cabins: 3
  • # of Crew: 2
  • Builder: Privilege
  • Built Year: 2021
  • Turnaround: 72 hours
Master king berth guest suite
Master king berth guest suite

Related Videos

SEGUNDO VIENTO 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 2025 to 2026 $43,500 $43,500 $43,500 $44,250 $45,000 $0 $0 $0 $0 $0 $0
Summer 2025 $43,500 $43,500 $43,500 $44,250 $45,000 $0 $0 $0 $0 $0 $0
Summer 2026 $43,500 $43,500 $43,500 $44,250 $45,000 $0 $0 $0 $0 $0 $0

Price Terms

Inclusive

Inclusive charters are crewed charters with minimum or no additional charges.
Provisioning, fuel and crew are included in the price. Additional fees may include diving, premium alcohol, local taxes, or onshore activities.
These vary from yacht to yacht, please inquire.

SEGUNDO VIENTO Yacht Charter Price

# of charter days Base Price Total Note
14 day charter 87,000USD to 90,000USD 87,000USD to 90,000USD Discounts outside the main season are common.
7 day charter 43,500USD to 45,000USD 43,500USD to 45,000USD Standard charter rate, base for all calculations.
3 day charter 21,750USD to 22,500USD 21,750USD to 22,500USD The usual formula is the 7 day charter rate divided by 6, times the number of days (3).
Boat policy might differ.
43,500USD / 6 * 3 days = 21,750USD

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: USD43,500

High season rate: USD45,000

Late Summer 2024 - August and September in the Grenadines: Up to 6 guests for 7 nights aboard - US$40,000 plus local taxes.

Please enquire with the captain for 7 or 8 guests.

Christmas week & New Years week: Up to 6 guests for US$55,500

Late Summer 2024 - August and September in the Grenadines: Up to 6 guests for 7 nights aboard - US$40,000 plus local taxes.

Please enquire with the captain for 7 or 8 guests.

Christmas week & New Years week: Up to 6 guests for US$55,500

SEGUNDO VIENTO Yacht Charter Locations

Summer Season

Winter Season

Amenities

Salon Stereo: Yes
Salon Tv: Yes
Sat Tv: Yes
Multimedia System: Yes
Nude: No
Crew Pets: No
Guest Pets: No
Camcorder: Yes
Number Dine In: 6
Water Maker: 2
Water Capacity: 1300 ptrs
Ice Maker: Yes
Number Of Dvds: Digital
Number Of Cds: Digital
Sun Awning: Yes
Bimini: Yes
Special Diets: Inq
Kosher: Inq
Bbq: Yes
Gay Charters: Yes
YachtNudeCharters: No
Hairdryers: Yes
Smoking: Transoms
Crew Smokes: No
Children Ok: Yes
Minimum Child Age: 6 months
Generator: 13.5 Kw
Inverter: 8Kw
Voltages: 110 & 220
Windscoops: No

Specifications

Tube:
Guests: 6
Draft: 6
Helipad: No
Ac: Full
Ac Night:
Built: 2021
Turnaround: 72 hours
Cabins: 3
King: 1
Queen: 2
Double:
Single:
Twin:
Pullman:
Showers: 3
Basins: 3
Heads: 3
Electric Heads: 3
Jacuzzi: No

Features

BBQ: Yes
AC: Full
Generator: 13.5 Kw
Internet: Onboard WIFI

Layout

Layout of SEGUNDO VIENTO

More Specifications

Flag: BVI
Homeport: Village Cay, Grenada late Sum.
Resort Course:
Yacht Permit: 1
Yacht License: 1
Yacht Mca: 0
Yacht Insurance:

Diving Yacht offers Rendezvous Diving only

Air Compressor: Onboard
Scuba On Board: Yacht offers Rendezvous Diving only

Fishing

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

Green Initiatives

Green Initiative:
Reusable Bottles:
Other Green Efforts:

Water Sports

Dinghy Size: 14.5 ft
Kayaks 1 Pax: 2
Kayaks 2 Pax:
Dinghy Hp: 195
Floating Mats:
Dinghy Pax: 8
Swim Platform:
Water Skis Adult:
Boarding Ladder: Stern
Water Skis Kids:
Sailing Dinghy: No
Jet Skis: No
Beach Games:
Wave Runners: No
Kneeboard:
Windsurfer: No
Snorkel Gear: 12
Underwater Camera:
Scurfer:
Underwater Video:
Wake Board:
Paddleboard:
Seabob:
Sea Scooter: No

Other Entertainment

2 Seabobs
Direct TV with Netflix & Amazon Prime
Unlimited Sat internet

Crew

Crew Information

Crew of SEGUNDO VIENTO|Captain Captain

Captain: Lee Adams

LEE ADAMS - Segundo Vent's captain

Lee grew up on the peninsula of Cape Town, South Africa. As a youngster and under the guidance of his Grandfather, Admiral Tom Hardiman SA Navy, he was introduced to sailing and racing in the Bay. His maiden voyage and ocean crossing from Cape Town to Antigua was aboard a racing sloop back in 1999. After several local regattas in the Carib, he was invited aboard the classic Schooner, The Tree of Life (with 8 manual sails). After an initial circumnavigation aboard, he took over as Captain.
Lee has explored and lived in the Caribbean for more than 10 years and is a long time resident in the Lesser Antilles. His local knowledge is a key component for any successful holiday where the Captain must find the best hidden locations, crystal clear dive sites and dodge any weather.
Lee’s qualities as a person are special. Meet him and you will know instantly why he Captain’s the very first Privilege 640, Segundo Viento. The atmosphere onboard is perfectly balanced and maintained, and with his unique skillset, adventure is always on hand.
is an active and enthusiastic person, he enjoys all water sports. The experiences he has gained through his travels along with a jovial personality creates a pleasant atmosphere which is enough to make any guest aboard feel right at home, ready to relax and enjoy themselves.

Chef Ed Stacey UK) Ed has amassed a lifetime's worth of culinary knowledge and expertise from a broad spectrum of hospitality settings, including private households, Michelin-star and AA Rosette fine-dining restaurants, luxury wedding and banqueting venues as well award-winning gastropubs. Prior to becoming a chef, he worked in sales and marketing in the UK, where he was born and raised. In 2005, he moved to Sweden where he worked as a translator. But, his passion was cooking and after the birth of his son, Ed decided to retrain as a professional chef, graduating from the highly-acclaimed Ashburton Chefs Academy with distinction in every one of the assessment categories. He continues to improve and embellish his culinary repertoire and is excited about welcoming guests aboard and treating them to mouthwatering dishes inspired by flavors from across the world.

Menu

The Menu aboard Yacht SEGUNDO VIENTO is a fusion of local flavors and continental techniques. We take pride in featuring the freshest ingredients supporting on island producers at every opportunity. Our breads and baked goods are either crafted in our galley or sourced from on shore bakeries. We select our meats and seafood carefully and are committed to a sustainability approach where possible. Yacht SEGUNDO VIENTO caters to most dietary requirements, be that for those with more particular tastes or medically diagnosed needs, we are here to accommodate you. Enjoy a personalized dining experience that is both satisfying and mindful of your needs.


BREAKFAST


Fresh fruit salad of cubed watermelon, dragonfruit, mango and blueberries. Full English Breakfast with crispy bacon and sausages, confit tomatoes, sautéed mushrooms, avocado and homemade sourdough topped with your eggs just the way you like ‘em.


Golden french toast coated in cinnamon sugar served with crispy bacon and caramelized bananas or fresh raspberries, blackberries and strawberries, drizzled in maple syrup and dusted in powdered sugar.


Authentic German Pancakes with scrambled eggs, smoked salmon slices, local avocado and dill sour cream, topped with shavings of red onion and micro herbs, finished with cold pressed olive oil and a grind of black pepper.


Freshly baked walnut and blueberry scones served the classic way with melted butter, topped with strawberry jam preserve and shredded mozzarella finished with chantilly whipped cream and fresh strawberries. 


Fruit parfait with layers of greek yogurt, stewed pears and cinnamon honey granola, topped with toasted almonds slices. Stacks of fluffy American pancakes topped with melted butter, and dollops of maple cream with a drizzle of vanilla bean syrup.


Eggs Benedict or Florentine with a toasted and buttered English muffin topped with perfectly poached eggs on a bed of wilted spinach or Canadian bacon, spoon of hollandaise sauce and served with a side of scorched mushrooms.


Caramelized onion and manchego omelettes with a dollop of melted cream cheese, crispy bacon bits, bell peppers and sliced spinach, accented with fresh thyme and basil, and served with fire roasted tomatoes.


LUNCH


Freshly baked hamburger buns served with a juicy BBQ Beef patty, melted Swiss cheese and topped with fresh slices of tomato, caramelized onions and baby leaves, accompanied with a Mediterranean salsa and garlic aioli fries.


Succulent chicken tenders dusted with herbed seasoning served on a bed of leaves, drenched in a homemade Caesar salad dressing and topped with bacon bits and crunchy croutons, finished with Parmesan shavings.


A Niçoise salad with “sushi grade” Tuna, pan-seared to perfection and sliced, served on a bed of leaves and basil with blanched green beans, baby tomatoes and black olives with quartered eggs, topped with spring onion and drizzled with olive oil.


A Rack of ribs rubbed and slow cooked with a sticky BBQ marinade and served with coconut rice and cajun wedges, accompanied by a baby green salad and sweet, local plantain chips. 


Soft flour tacos filled with slow cooked pulled pork and topped with an asian slaw, julienne red bell pepper, thinly sliced avocado and diced fresh pineapple, drizzled with a spicy mayo and garnished with fresh cilantro leaves.


Chef Ed's Signature fish and chips (fries); with golden, beer battered pieces of fish served with a pea puree and triple fried, thick cut potato chips and homemade tartar sauce with tarragon and dill. 


Rustic flatbreads with a fire roasted tomato marinara topped with Parma Ham, avocado, parmesan shavings and bunches of arugula with balsamic glaze; topped with bacon, sun-dried tomatoes and buffalo mozzarella rounds with fresh basil and chili oil.


CANAPÉS


Ham and manchego croquettes with a smoked paprika bravas sauce.


Arancini, deep fried Italian rice balls with Arrabbiata sauce.


Caribbean tempura prawns with a homemade sweet chili sauce.


Chorizo scotch eggs on crispy leek nests with piccalilli.


Beet, cilantro and vodka cured salmon, sliced and topped with dill crème.


Home favorite and homemade Mac ‘n cheese bites with bacon bits.


Mezze platter with hummus, falafel, tzatziki and freshly made Pitta breads.


STARTERS


Cubes of fresh salmon seasoned and chilled with shallots, mirin, salt and sesame seed oil, combined and moulded, with a wasabi and avocado mousse, topped with baby leaves and drizzled with a dill oil. 


Scallops pan seared with a knob of butter and served with a turmeric and paprika, pumpkin squash puree and topped with crispy bacon crumbs and sliced spring onion and finished off with a chili oil. 


Thinly sliced Beef Carpaccio, complimented with a caper and fresh herb vinaigrette, shaved parmesan and wild arugula, finished off with cracks of black pepper, lemon zest and thinly sliced red onion.


A salad of baby spinach, roasted cubes of butternut squash and cherry tomatoes, served with a relish of mint, cilantro and red onion in a sugared red wine vinegar, doused in rosemary oil and topped with crumbled feta and roasted pine nuts.


Crispy battered squid rings served on a bed of pea shoots with a tomato jam and doused in Maltaise citrus emulsion and drizzled with a soy, honey and sesame warmed dressing.


A Beetroot and pear tartlet with slices of red and golden beets, pear and caramelized onion on a pastry base, topped with goats cheese and garnished with micro chard and beet shoots.


Gambas Crostini with shrimp panfried in a chili, garlic, parsley butter, tossed with lime drenched avocado cubes and cherry tomatoes; placed on a crunchy crostini  and garnished with cilantro leaves and droplets of soy reduction.


MAINS


Herb crusted rack of lamb served with charred broccolini and Pommes Dauphinoise on a parsnip and smoked celeriac puree with honey glazed carrots and redcurrant sauce; garnished with micro greens.


Wild Mushroom and Parmesan Risotto with fire roasted bell peppers, surrounded by a Manchego cream and topped with a mushroom duxelle and Shiitake caps; laced with truffle oil and garnished with crispy sage.


Al dente linguine tossed with shaved fennel, garlic and fresh chili, and topped with steamed crab, cherry tomatoes and samphire, garnished with red bell peppers and drizzled with a spicy seafood oil.


Fillet steak, marinated and sous vide for 2 hours, served on a bed of wilted spinach with Pommes Anna, roasted cherry tomatoes on the vine and charred asparagus spears; topped with wild mushrooms and finished with a chimichurri butter.


Pan Roasted Salmon fillets with couscous and seared baby bok choy , accompanied with Caponata Sicilian, a relish with tomato, aubergine, capers and olives; garnished with baby kale leaves.


Succulent Pork tenderloin, sous vide for 4 hours and pan seared, served on a beetroot and  apple puree with fondant potatoes and roasted cauliflower florets, finished with a Tarragon and Cider Sauce.


Chilean Seabass finished off with butter in the pan and served with charred courgette ribbons, sautéed baby new potatoes and surrounded by a mint, ginger and white pepper pea puree, finished with brunoise green bell peppers and beetroot shoots.


DESSERT


A tropical twist on the classic Creme Brûlée with a passionfruit, ginger and toasted coconut notes. 


Sticky Toffee Pudding on a layer of Dulce de Leche, topped with a white chocolate creme and served with macadamia nut soil and salted caramel ice cream.


Shards of vanilla and coconut meringue topped with a mango gel and fired pineapple cubes infused with rum, garnished with fresh coconut shavings.


A decadent chocolate brownie with chunks of white chocolate and snaps of honeycomb brittle, topped with an almond tuile and finished with Italian meringue.


Caramelized Lemon tart with crushed “Pink Lemonade” strawberries and served on a drag of creme fraiche with a “Raspberry and Rose” gel and garnished in sugar art.


Apple Tarte Tatin, with layers of decorative apple slices placed on a pastry base and caramelized, served on a fudge dusting with a cinnamon ice cream.


Peanut butter and dark chocolate mousse with espresso paint, topped with chantilly cream and caramel popcorn and garnished with white chocolate beads.

Reviews

SEGUNDO VIENTO
Late March guests aboard SERENA wrote:
The food on the Serena exceeded our expectations by three times. Consistently better than any 5 star restaurant by far. Each and every breakfast lunch dinner and desert.
Over the top. And nice people as well.
Review img # 1 of the yacht SEGUNDO VIENTO
SEGUNDO VIENTO
Late Summer, 2023 guests with SEGUNDO VIENTO wrote:
Hi Captain Lee,

Here is our review:

Our family of 5 has never been on a more perfect vacation. Captain Lee, Bianca and Sasha anticipated our every want and need - and made sure they happened before we even thought of them.

Everyone in our family gives Segundo Viento a score of 15 out of 10!

We were completely enamored with every element of the experience from the beautiful sailing backdrop of the BVI’s to the luxurious accommodations, water toys and spectacular food and drink.

We entrusted the itinerary details to Captain Lee and it quickly became apparent why he is one of the best there is at his craft.

Sasha made for an incredible teacher, continually educating the kids on unique facts about the ocean and sea life we encountered.

We presented Bianca with the added challenge of serving entirely gluten free meals and she exceeded our wildest expectations. She also taught the girls how to make numerous gluten free dishes from scratch - and showed amazing patience with them as they would “visit” her in the galley throughout the day.

The catamaran itself is absolutely phenomenal - the details onboard are next level.

We absolutely cannot wait to get back to Segundo Viento for another dream vacation.

Thanks Captain. Godspeed on your travels.

Mike & Denise Wallace
SEGUNDO VIENTO
Guests aboard SEGUNDO VIENTO at the end of February, 2023, wrote:
Cami-flage, Shasha-khan and Betty Crocker (Bianca)

We cannot thank you enough for the last few days. Our family really needed this and you all delivered. We will forever be grateful. We wish you all great days ahead and hope that one day we will all meet again.

1. Thank you Bianca for the special treatment on my gluten free cuisine! I’ve never eaten such delicious food – ever. Can’t wait for that cookbook someday

2. Our drinks being served before it was even requested

3. Scuba diving – one on one instruction and bringing the wild life passion to a whole other level

4.Cami always had our interest and family first when picking our spots – we couldn’t have asked for a better captain.

5. The boat was pure class! Every detail thought out for comfort and elegance! The toiletries were amazing and all natural! They were wonderful! ”
SEGUNDO VIENTO
SEGUNDO VIENTO's mid February, 2023, guests wrote:
Cami, Sasha and Bianca,

Wow! Where do we even start? Thank you for the incredible week that ex ceded anything we expected. Thank you for putting up with our family craziness – but even more for becoming part of our family. We will never forget.. our late night ‘non-competitive’ games ;), live music concerts with the amazing Sasha – Cami duo (so beautiful), lessons on how to drive a sailboat (and for letting David pretend to drive and be a sailor), waking up each morning to delicious smells from the galley (Bianca your cooking skills are fierce!), listening to tales of your adventures all over the world, dolphin videos, mean drinks that are the BEST of anywhere in the islands Sasha!!

We loved Bianca’s facial expressions, stories and cooking. Cami’s lessons, competence and competitive nature. Thanks for playing with us Cami! We loved Sasha’s spunk, enthusiasm and love of life. You all made this trip so much fun. We will tell stories of this week for years to come – and we can’t wait to host you all in Texas!
SEGUNDO VIENTO
Early February, 2023 guests aboard catamaran SEGUNDO VIENTO said:
Sasha Fierce, B-$$$ and Cici, you all are a dream team of a crew and made our first yachting adventure a truly memorable one. We will always remember our escape to the BVIs with you lovelies! You three are forever a part of our story.
SEGUNDO VIENTO
The New Years week, 2022/2023, guest on SEGUNDO VIENTO said:
Dear Captain Lee, Sasha and Bianca,

We have thoroughly enjoyed our week in the BVIs aboard Segundo Viento. Thank you so much for making Fritz’s 85th birthday celebration a wonderful family memory. As fun as it was to see the islands, it was also great to see you sailing as a team and being so engaging. Thank you for a wonderful week!
SEGUNDO VIENTO
The Thanksgiving Week, 2022, guests aboard SEGUNDO VIENTO wrote:
Dear Captain Lee, dear Bianca, dear Sasha, thank you for a wonderful trip through the BVIs!

Lee, you really know your waters and tooks us to the most amazing spots.
Sasha, thank you for the beautiful underwater excursions and your excellent service!
Bianca, your meals were so creative and delicious! Thank you for adapting to all our special needs and wishes.
Segundo Viento is a fantastic catamaran in excellent condition and she sails very well!

Best wishes for your future sailing. We hope to see you all again
SEGUNDO VIENTO
November, 2022, charter guests aboard SEGUNDO VIENTO wrote:
To captain Lee, Bianca + the amazing Sasha,

I’m not sure how you can make it through the coming weeks without your sexy seven sailors! Seriously, thank you so much for the wonderful escape. Your attention to detail and fun loving personalities made this a dream come true. A trip of a lifetime!

Best wishes to you all! Until next time!
SEGUNDO VIENTO
April, 2022, guests on the BVI aboard catamaran SEGUNDO VIENTO wrote:
We had such a fabulous trip on Segundo Viento with Captain Lee and Chef Tyler. Every need we wished for was both met and exceeded!

I live with Celiac's disease and Chef Tyler prepared some of the most delicious meals for me that were completely safe and no one would ever be able to tell they were gluten free.

Every beverage we wished for was on board (even my beloved Diet Mtn Dew which is hard to source in the BVI's, but they made it happen)!

My boyfriend is a huge walker and hiker and was worried about getting enough activity on our trip. Much to his pleasure, Captain Lee was beyond happy to take Steve out hiking every day and Captain Lee gratefully knew his way around the islands being an avid hiker himself. Steve was thrilled that the hikes kept him active!

These were just a few of the details that meant the world to us on our vacation!

The boat itself is clean, luxurious and packed with fun toys! The Sea Bobs were a huge hit for Steve and for me.

Thank you Lee and Tyler once again for making our vacation a memory we will carry with us fondly forever!

Steve and Lori
SEGUNDO VIENTO
Thanksgiving week guests on SEGUNDO VIENTO wrote:
Hey guys,

The first thing we want to say is THANK YOU. We sort of had an idea of what our trip was going to be like, but we had no idea it was going to be that glorious. Segundo Viento is an immaculate yacht with every perk we could have asked for. We felt completely at home while also being treated with the utmost respect and genuine care. All of the little details that went into building the catamaran were definitely noticed and appreciated: the monogrammed/logo’d EVERYTHING, the connectivity options (wifi, music, TV streaming services), the “rain” showers in our bathrooms. We seriously cannot stop talking about the trip. It’s also really hard to convey to everyone back home just how wonderful it was to be on board.

You both were so great with our kids, and we really appreciate it. Tyler, thank you for catering to the kids’ food requests and also for pushing new things for them to try! Among the cooking, sailing, cleaning, motoring, and playing, I’m still not quite sure how just two of you managed to get it all done. It didn’t dawn on me until about Day 3 that one of you was magically sneaking downstairs to make the beds in the morning and leave glasses of water at night…WOW. That is a trip we would take every year if we could. Without question. Chris and I have both said multiple times that it was probably the best vacation we’ve ever had. And maybe the only time when we weren’t ready to leave! You know how it goes…after 6 or 7 days you’re usually ready for your own creature comforts at home…but that was NOT the case this time. We easily could have stayed longer. Honestly, we just can’t say it enough: thank you.

For any potential future guest who happens to read these comments, you are in great hands with Captain Lee & Chef Tyler. Get ready for a relaxing trip in the BVI where the weather is warm, the water is unbelievably blue, the drinks are plentiful, the food is delicious, and you can make the trip into whatever you want it to be. From snorkeling and paddle boarding to relaxing on board the yacht, everything you are going to experience is top notch. And I know Lee is planning to add even more water toys to the boat as time goes on… We had gourmet food for breakfast, lunch, and dinner courtesy of Chef Tyler, and it was honestly some of the best food we have ever had. He took what could have been “normal” meals - burgers, ribs, pancakes, gnocchi - and elevated them to 5-star restaurant level deliciousness. It’s like you’re staying at a 5-star resort eating 3 5-star meals every single day on a beautiful yacht in paradise. Incredible.
  • SEGUNDO VIENTO

    Price Terms: Inclusive

    Price from $43,500/week

    High season $45,000/week

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    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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