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Hazel Della Yacht Description
Presented by DMA Yachting, the majestic charter yacht Hazel Della is a 50 ft sailing catamaran. The most appealing features of Hazel Della are her impeccable styling and inviting socializing areas. Hazel Della spends the summer and winter season in the Bahamas. She was delivered by the ship builder Leopard in 2023. A succesful refit was completed in None. The ingenious yacht layout features 3 cozy cabins and easily accommodates up to 6 guests.
Hazel Della is introduced primarily as a sailing catamaran. The central space of the yacht is the main saloon, which connects to the aft deck. The aft deck is expansive, with a comfortable dining and seating area and that's where the guests spend most of their time. The fascinating cabins offer unbeatable views in the morning and are located just below deck. The cabins are located in the 2 massive hulls. Multiple portholes add to the feeling of connection with the discovered environment.
The sailboat features 2x80hp engines and a generator.
Accommodation
3 cabins, 3 queen beds. V berth available on request for single teenage or young adult over the age of 16. Access is via deck hatch to forepeak cabin,Captain Only
Captain Only Rates: No Captain-only chartersWhat is the cabin arrangement of Hazel Della?
- 3 VIP cabins
Hazel Della
-
Weekly price: $19,000 - $23,000
Low Season | High Season
- Length: 50'
- # of Guests: 6
- # of Cabins: 3
- # of Crew: 2
- Builder: Leopard
- Built Year: 2023
- Refit: None
Hazel Della 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 2023 to 2024 | $18,000 | $19,000 | $19,000 | $20,000 | $21,000 | $0 | $0 | $0 | $0 | $0 | $0 |
| Summer 2024 | $19,000 | $19,500 | $20,000 | $21,000 | $22,000 | $0 | $0 | $0 | $0 | $0 | $0 |
| Winter 2024 to 2025 | $20,500 | $21,500 | $22,000 | $22,500 | $23,000 | $0 | $0 | $0 | $0 | $0 | $0 |
Hazel Della Yacht Charter Price
| # of charter days | Base Price | APA (deposit for provisioning, fuel, docking fees, etc) | Total | Note | |
|---|---|---|---|---|---|
| 14 day charter | 38,000$ to 46,000$ | 7,600$ to 13,800$ | 45,600$ to 59,800$ | Discounts outside the main season are common. | |
| 7 day charter | 19,000$ to 23,000$ | 3,800$ to 6,900$ | 22,800$ to 29,900$ | Standard charter rate, base for all calculations. | |
| 3 day charter | 9,500$ to 11,500$ | 1,900$ to 3,450$ | 11,400$ to 14,950$ | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 19,000$ / 6 * 3 days = 9,500$ |
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: $19,000
High season rate: $23,000
Additional Rate Details:
● ADDITIONAL FEES: Cruising Permits, customs fees, and Taxes to be paid by the Charterer upon entry to Cruising Grounds or Ports for all charter locations.
● STANIEL CAY RELOCATION FEE:
Relocation fee of $1,500 round trip or $750 one way and a minimum of 72 hour turn required on either side of charter dates for boat transit. Please inquire for availability.
● GEORGETOWN RELOCATION FEE:
Relocation fee of $2,500 round trip or $1250 one way and a minimum of 96 hour turn required on either side of charter dates for boat transit. Please inquire for availability.
● TURKS & CAICOS RELOCATION FEE: Inquire for rates.
● MINIMUM NIGHTS: 5
● GUEST PAX: 6
● LESS THAN 7 NIGHT CHARTER RATES: For 6-night charters, divide the weekly rate by 7 nights X 6 nights. For 5 nights or less, divide the weekly rate by 6 nights X number of nights.
● SLEEP ABOARD:1/2 the daily rate. Dinner ashore at the client's expense. Includes boarding after 4 pm, welcome cocktail, breakfast the next morning, and early start.
● HALF-BOARD OPTION: $100 discount per person
Includes 7 breakfasts, 4 lunches, & 3 dinners, all other meals to be eaten ashore at the client's expense.
● CHILDREN DISCOUNT:
$100 discount per child.
● LOCAL FARE OPTION: $75 discount per person
Includes 7 breakfasts, 6 lunches & 5 dinners, all other meals to be eaten ashore at client's expense.
● TURN AROUNDS: inquire for 24-hour turn arounds
● HOLIDAY RATES:
2024 CHRISTMAS: Flat rate of $24,000 for 2-6 guests and a 7-night minimum. Must begin no sooner than Dec 26th.
2024 NEW YEARS: Flat rate of $29,000 for 2-6 guests and a 7-night minimum. Must begin no sooner than Dec 28th.
● ALL-INCLUSIVE RATE INCLUDES:
Meals & Beverages onboard
Fuel
Mooring fees
Private Yacht & Service of the crew (captain, chef/mate)
Insurance for the yacht and the passengers (civil liability)
Accommodation in private air-conditioned cabins each with an ensuite bathroom and bedding, towels, and beach towels.
Snorkel gear
Stand Up Paddle Boards
Kayaks
Floating mat
Tube
● ALL-INCLUSIVE RATE DOES NOT INCLUDE:
Bahamas 14% VAT, customs fees, and taxes - to be paid by the Charterer prior to embarking on vessel.
Special provisioning requests (inquire for further details)
Cancellation insurance and private insurance
Airport transfers to/from yacht base
Personal Expenses
● TIP:
It is customary to tip your crew at the end of your charter. The amount you leave is totally at your discretion and should be based on the level of service provided. The
suggested gratuity is 15%-25% of the total charter fee.
● CONTRACT SPECIAL CONDITIONS:
The Charter Fee does not include the Bahamas VAT of 14%. Payment is due at final payment stage as listed in payment schedule.
Summer Base Port: Bahamas, Exumas
Summer Operating Area: Bahamas, Exumas
Winter Base Port: Bahamas, Exumas
Winter Operating Area: Bahamas, Exumas
Location Details: Bahamas & Exumas - November 1st 2023 onwardAdditional Rate Details:
● ADDITIONAL FEES: Cruising Permits, customs fees, and Taxes to be paid by the Charterer upon entry to Cruising Grounds or Ports for all charter locations.
● STANIEL CAY RELOCATION FEE:
Relocation fee of $1,500 round trip or $750 one way and a minimum of 72 hour turn required on either side of charter dates for boat transit. Please inquire for availability.
● GEORGETOWN RELOCATION FEE:
Relocation fee of $2,500 round trip or $1250 one way and a minimum of 96 hour turn required on either side of charter dates for boat transit. Please inquire for availability.
● TURKS & CAICOS RELOCATION FEE: Inquire for rates.
● MINIMUM NIGHTS: 5
● GUEST PAX: 6
● LESS THAN 7 NIGHT CHARTER RATES: For 6-night charters, divide the weekly rate by 7 nights X 6 nights. For 5 nights or less, divide the weekly rate by 6 nights X number of nights.
● SLEEP ABOARD:1/2 the daily rate. Dinner ashore at the client's expense. Includes boarding after 4 pm, welcome cocktail, breakfast the next morning, and early start.
● HALF-BOARD OPTION: $100 discount per person
Includes 7 breakfasts, 4 lunches, & 3 dinners, all other meals to be eaten ashore at the client's expense.
● CHILDREN DISCOUNT:
$100 discount per child.
● LOCAL FARE OPTION: $75 discount per person
Includes 7 breakfasts, 6 lunches & 5 dinners, all other meals to be eaten ashore at client's expense.
● TURN AROUNDS: inquire for 24-hour turn arounds
● HOLIDAY RATES:
2024 CHRISTMAS: Flat rate of $24,000 for 2-6 guests and a 7-night minimum. Must begin no sooner than Dec 26th.
2024 NEW YEARS: Flat rate of $29,000 for 2-6 guests and a 7-night minimum. Must begin no sooner than Dec 28th.
● ALL-INCLUSIVE RATE INCLUDES:
Meals & Beverages onboard
Fuel
Mooring fees
Private Yacht & Service of the crew (captain, chef/mate)
Insurance for the yacht and the passengers (civil liability)
Accommodation in private air-conditioned cabins each with an ensuite bathroom and bedding, towels, and beach towels.
Snorkel gear
Stand Up Paddle Boards
Kayaks
Floating mat
Tube
● ALL-INCLUSIVE RATE DOES NOT INCLUDE:
Bahamas 14% VAT, customs fees, and taxes - to be paid by the Charterer prior to embarking on vessel.
Special provisioning requests (inquire for further details)
Cancellation insurance and private insurance
Airport transfers to/from yacht base
Personal Expenses
● TIP:
It is customary to tip your crew at the end of your charter. The amount you leave is totally at your discretion and should be based on the level of service provided. The
suggested gratuity is 15%-25% of the total charter fee.
● CONTRACT SPECIAL CONDITIONS:
The Charter Fee does not include the Bahamas VAT of 14%. Payment is due at final payment stage as listed in payment schedule.
Summer Base Port: Bahamas, Exumas
Summer Operating Area: Bahamas, Exumas
Winter Base Port: Bahamas, Exumas
Winter Operating Area: Bahamas, Exumas
Location Details: Bahamas & Exumas - November 1st 2023 onward
Price Terms
Inclusive
Amenities
Specifications
Features
Layout
More Specifications
Diving Onboard
Fishing
Green Initiatives
Water Sports
Other Entertainment
Starlink internet provided.
ASA and PADI course certifications available for an additional cost.
Crew Information
Captain
Chef
Captain: Luke
Hey, I'm Luke Nienaber, your South African adventurer extraordinaire! Born and bred in the heart of South Africa, I made my way to the coastal town of Port Elizabeth, also known as the Windy City, where my love for the ocean kicked into high gear.
Since I was a kid, I've been all about harnessing the power of the wind for some seriously fun play. Picture flying all sorts of kites and even propelling myself on a skateboard with a homemade sail – you could say I've always been a bit of a thrill-seeking, adventure-loving spirit. I'm all about meaningful social interaction and soaking up every bit of excitement life has to offer.
My sailing journey kicked off a bit later at 19, but it was the perfect mix of all my passions. By the end of 2021, I snagged my sailing Yachtmaster Offshore and a bunch of other cool qualifications. Ready to dive into the yachting scene, I headed to Antibes, France, on the lookout for my first gig. Three weeks later, thanks to some serious hustle and dedication, I snagged the role of sole crew member and captain on a Nautitech 54ft sailing Catamaran. For six months, I sailed the entire Croatian coastline and cruised the waterways around Venice, Italy – talk about an adventure!
Back home early this year, I had the chance of a lifetime – delivering a 44ft catamaran from Cape Town, South Africa, to Grenada at the bottom of the Caribbean chain. A whopping 49 days on the ocean, covering 5833 nautical miles – now that's what I call a wild ride!
Armed with sailing expertise, a taste for adventure, and exposure to diverse cultures, I'm pumped to offer you an experience that's not just memorable but downright fun. Get ready for a journey filled with laughter, excitement, and some serious good times!
Hey there, I'm Eddie, your culinary maestro on Hazel Della! Originally from Philadelphia, I spent my early days balancing football on the field and jamming with friends in bands. Music was my thing, and I even studied modern music production in university.
But life had a surprise in store for me. At 20, I fell head over heels for cooking and decided to give the culinary world a shot. Since then, I've been cooking up a storm in fine dining atmospheres, with a highlight being part of the chef team at Vernick Food & Drink at 26. We snagged the Best Chef James Beard award in 2017—a culinary dream come true!
My journey took a turn to Fort Lauderdale, where I discovered the exciting yachting scene. Soon, I landed my dream gig—cooking on charter catamarans in the US Virgin Islands. The beauty of the Caribbean islands fuels my daily inspiration, and I'm all about embracing hard work and dedication.
Looking ahead, I've got big plans to earn my commercial Captain's license, opening doors to travel and work worldwide. When I'm not whipping up delightful dishes in the galley, catch me exercising, strumming my guitar, belting out tunes (karaoke fan right here!), free diving, snorkeling, spearfishing, line fishing, and making connections with everyone I meet.
After a break from yachting, I realized there's nowhere else I'd rather be than cooking up a storm on a yacht in the Caribbean. Ready for a culinary adventure? Let's make it happen!
Menu
Sunday
Breakfast
Traditional Eggs Benedict served with roasted
breakfast potatoes
Lunch
Strawberry Salmon Salad with red onion, walnuts,
and crumbled feta coated in balsamic dressing
Appetizer
Spinach Artichoke Dip served with warm pita
Dinner
Filet Mignon over creamy garlic mashed potatoes
with asparagus and bearnaise sauce
Dessert
Warm Apple Crisp over Vanilla Ice Cream
Monday
Breakfast
Chorizo Tostada with topped with scrambled egg,
ground chorizo, fresh pico de gallo and creamy
avocado sauce
Lunch
BBQ Chicken Flatbread topped with fresh
mozzarella, red onion, and cilantro
Appetizer
Watermelon, feta, and mint bites with balsamic glaze
Dinner
Caribbean style Mahi Mahi grilled over yellow rice
and pea puree with roasted beets and carrots
Dessert
Caribbean Rum Cake
Tuesday
Breakfast
Acai Bowls topped with fresh fruit and granola with
honey drizzle
Lunch
Ahi Tuna Poke over jasmine rice with radish, carrot
ribbons, diced cucumber, and spicy mayo drizzle
Appetizer
Pear, gorgonzola, and prosciutto crostini's drizzled
with honey
Dinner
Pork Tenderloin Mosaic over butternut squash puree
with asiago green beans
Dessert
Chocolate Avocado Mousse
Wednesday
Breakfast
Egg and potato skillet with bacon, green peppers,
onions, and cheese
Lunch
Chipotle Chicken Sandwiches with smashed
avocado, roasted red pepper and smoked gouda
served with street corn salad
Appetizer
Shrimp and Conch ceviche with tortilla chips
Dinner
Chilean Sea Bass pan seared over truffle mashed
potatoes with sweet corn and broccolini
Dessert
Creme Bru lee
Thursday
Breakfast
Avocado Toast topped with poached egg, crispy
prosciutto, and roasted tomatoes
Lunch
Greek Salad with Grilled Chicken, hummus, tzatziki,
and warm pita
Appetizer
Goat Cheese Stuffed Bacon Wrapped Dates
Dinner
Penne alla Vodka with Italian sausage drizzled with
fresh pesto and served with garlic bread
Dessert
Cheesecake topped with lemon blueberry compote
Friday
Breakfast
Bananas Foster French Toast served with rum
whipped cream and sausage
Lunch
Cheeseburger Sliders with assortment of topping
and macaroni and cheese
Appetizer
Smoked Salmon Puff Pastry Bites
Dinner
Pan Seared Scallops over rich lemon asparagus
risotto
Dessert
Mango Panna Cotta
Saturday
Breakfast
Lox Bagels with whipped cream cheese, pickled red
onion, and capers
Lunch
Shrimp Tacos topped with mango salsa, cotija
cheese, and chipotle drizzle
Appetizer
Charcuterie Board
Dinner
Herb and Panko Crusted Rack of Lamb with
peppercorn cream sauce over fingerling potatoes
and roasted vegetables
Dessert
Chocolate Lava Cakes
Gallery
