$19,000- $21,000/ per Week Plus Expenses
Cabins
Queen(s)
Showers
Wash Basins
Electric Heads
No
No
Full
Yes
Yes
Yes
Yes
No
No
Yes
No
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
2
No
Yes
Yes
Yes
12' Rib
25
6
yes
trolling and casting
Yacht offers Rendezvous Diving only
Not Onboard
-
Yes
yes
No
Inq
Inq
Yes
Yes
Inq
Inq
No
No
Yes
yes
Yes
Yacht has excessive solar panels Eco Friendly and Reef Safe Toiletries
| Minimum | Maximum |
|---|---|
| $19,000 | $21,000 |
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Travis Evans
American
Becky Evans
Chef
Romanian/American
Travis moved to the east coast of the U.S. at a young age before exploring
the Mediterranean and the Caribbean and he can’t remember a time when
he was not on the water on a boat in some way. He has been sailing,
racing or working on sailboats for over 23 years now. He could not imagine
a life without wind and waves. His passion, as a captain, is for people to
experience great times on the sea and for guests to build memories for a
life time. His is calm and focused under pressure and well versed on a
variety of vessels and conditions. He enjoys teaching others how to sail,
free-dive, and experience the beautiful waters of the Caribbean all the
while feeling safe and cared for. He, along with his wife/chef make a great
team.
Certificates:
- USCG Class A
- Open Water Free diving
- CPR and First Aid trained
Becks grew up in Romania and has had an adventurous spirit from the
very beginning. She always loved the outdoors and soon came to love
sailing the ocean. Her passion for great food, serving people and a true
love of the sea all came together 8 years ago when she met her husband.
She is very attentive and loves helping others enjoy the time of their lives
on the epic Bahamian waters. She takes great pride and care in her food
and service to guests. She is warm and caring and helps build a relaxed
and much enjoyed culture on the boat.
Certificates:
- Culinary and Food Engineering Degree
- Food Hygiene Level 2
DOUE SAMPLE MENU
BREAKFAST - all breakfast served with fresh fruit platter, toast, jams, yogurt,
granola
Bagels - Homemade toasted bagels with a layer of cream cheese, thinly sliced
smoked salmon, topped with capers, tomato slices, and arugula
Omelette - Sautéed mushrooms over a cheese omelette served with crispy
bacon/sausage
Pancakes- Sourdough pancakes topped with a mix of berries and drizzled with
honey/ maple syrup
Quiche - A savory blend of spinach, ham, egg and cheese freshly baked
Avo on toast - Toasted sourdough bread, topped with smashed avocado,
poached egg, and pan-fried baby tomatoes
LUNCH
Mediterranean Quinoa Bowl - A colorful mix of quinoa, red bell pepper,
tomatoes, red onion, feta cheese, olives, drizzled with a lemon oregano
dressing. Served with pita bread
Shrimp Salad - Grilled shrimp served over a bed of fresh cucumber salad
Tuna Poke Bowl- Tuna marinated in soy sauce, and sesame oil, served over a
bed of jasmine rice, accompanied edamame beans, avocado, radishes, mango,
cucumber, sesame seeds, drizzled with an Asian dressing
Caribbean Chicken Salad - Chicken, grapes, thin sliced mango, avocado and
spices served atop a bed of local greens served with freshly baked baguette
Curry Bowl - Chickpea Spinach Tomato Curry bowl served over jasmine rice,
with pita bread
COCKTAIL HOUR SNACKS
Homemade hummus with colorful vegetables strips
Charcuterie board
Homemade salsa & guacamole with chips
Tzatziki with toasted tortilla triangles
Bruschetta bites
DINNER
Appetizers
Conch fritters with Caribbean dipping sauce
Tomato and basil soup with freshly baked baguette
Vietnamese Summer rolls with hoisin sauce
Lobster bisque and garlic crostini
Coconut shrimp with sweet chili sauce
Main course
Gochujang chicken served over jasmine rice, topped with toasted sesame
seeds. Served with an asian salad
Blackened Shrimp Tacos, served with red cabbage, chipotle aioli, avocado
crema on homemade flour tortillas with a side of fried plantains
Succulent Pork tenderloin, served with sweet potato purée and roasted
broccolini, drizzled with a honey garlic glaze
Sweet and spicy mahi mahi served over coconut rice with fresh avocado -
mango salsa
Fillet mignon served atop potato purée with roasted asparagus topped with a
rich red wine demi - glace
Dessert
Peach cobbler with ice cream
Key lime pie
Pannacotta with strawberries
Chocolate mousse
Cheesecake
DRINKS - a bar stocked to guest preference
Size / Year Built / Builder
Bahamas
Bahamas
Beam
26.3
Draft
4.5
Type
Cat
Cabin beds
1
