PRICES:
● 8-days 6-pax for winter: 23,500 USD
● 8-days 6-pax for summer: 25,000 USD
INCLUSIONS:
● Customized Cruises: Explore the Exuma Island Chain with tailored itineraries.
● Flexible Charter Length: Standard charters are 8 days/7 nights, with options for shorter (minimum 6 nights) or longer (up to 9 nights) stays.
● Full-Board Rates: Includes all meals on board (Breakfast, Lunch, Dinner), Happy hour canapes, Standard ship’s bar and snacks. Special dietary requests are accommodated.
● Basic Internet Service: Texting and WiFi calls included.
EXCLUSIONS:
● Meals ashore
● Gratuities for the crew (Customary rate: 15-20%)
● Taxes (14%)
● Airfare and airport transfers
PREPAYMENT POLICY:
● A deposit is required to confirm the booking.
● For bookings made over 6 months in advance, 25% of the charter rate is due at signing, and another 25% is due 6 months before departure.
● The remaining balance, including taxes (14% of charter rate), is due 45 days prior to departure.
● For bookings made less than 6 months before departure, 50% of the charter fee is due at booking and the remaining balance, including taxes, is due 45 days prior.
● All payments are to be made via wire transfer to the clearinghouse.
CANCELLATION POLICY:
● Non-refundable deposits: If the charter is canceled, the deposit is generally non-refundable, unless the booking is rebooked at the full charter rate.
● Full charter rate requirement: If a booking is canceled, no refund is offered unless the charter is rebooked for the same price.
● Rebooking: If the charter company successfully rebooks the yacht for the same period and full rate, a refund may be issued.
● Specific terms: These terms are standard for yacht charter agreements and ensure clarity regarding cancellations, but details may vary by the charter company.
FOOD & BEVERAGE:
Breakfast
● Heavenly Pancakes: Fluffy pancakes with fresh fruit, maple syrup, and crispy bacon.
● Egg Benedict: Toasted muffins, honey ham, poached eggs, and hollandaise sauce.
● Smoked Salmon & Scrambled Eggs: Salmon, scrambled eggs and avocado on a toasted bagel.
● Breakfast Parade: Croissants, muffins, deli meats, cheeses, and fresh fruit.
● Stuffed French Toast: Brioche with ham, cheese, and cinnamon-vanilla egg mix.
Lunch
● Crab Cakes: Lump crab with greens and chipotle lemon aioli.
● OPA’ Burgers: Lamb and feta burgers with tzatziki and Greek salad.
● Fish Tacos: Mahi Mahi, slaw, mango salsa, and ginger lime aioli.
● Grilled Salmon Salad: Sweet-glazed salmon on fresh greens with garlic toast.
● Beef Steak Strips: Angus beef, greens, grape tomatoes and avocado dressing.
Appetizers
● Avocado Ritz: Shrimp cocktail sauce in avocado.
● Artichoke Crab Dip: Baked crab and cheese dip with tortilla chips.
● Brie Tartlets: Glazed onion and brie in puff pastry.
● Messe Platter: Greek-inspired dips with pita bread.
● Island Skewers: Rum-soaked prawns and bacon cherries.
Dinner
● Fish & Chips: Panko fish, aioli, potato wedges, and mushy peas.
● Steak Diane: Beef in mushroom sauce with crushed potatoes.
● Island Snapper: Snapper on coconut rice with curry sauce.
● Grilled Lobster: Butterflied lobster with potato gratin and asparagus.
● Mexican Pork Skewers: Al Pastor pork with pineapple and tortillas.
Dessert
● Peppermint Caramel Cups: Caramel on coconut crumble with chocolate shavings.
● Mango Cheesecake: Mango swirl cheesecake with fresh berries.
● Chocolate Brownies: Warm brownies with sauce and whipped cream.
● Creme Brulee: Vanilla cream with caramel topping.
● Cinnamon Apples: Baked apples with cinnamon and caramel.