NOW OR NEVER Yacht Description
NOW OR NEVER
What is the cabin arrangement of NOW OR NEVER?
- 1 Master cabin
- 2 VIP cabins
- 1 Twin cabin
NOW OR NEVER
-
Weekly price: $65,000 - $74,750
Low Season | High Season
- Length: 112'
- # of Guests: 8
- # of Cabins: 4
- # of Crew: 5
- Builder: Westport
- Consumption: 100 US Gall/Hr
- Cruising Speed: 21 Knots
- Max. Speed: 24 Knots
- Built Year: 2010
- Refit: 2020
Price Details
Price from: USD65,000
High season rate: USD74,750
1500 Gallons Roundtrip to Nassau
** EFFECTIVE JULY 1, 2022 - 10% VAT will need to be quoted for all Bahamas charters in addition to the 4% Charter Tax **
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.
1500 Gallons Roundtrip to Nassau
** EFFECTIVE JULY 1, 2022 - 10% VAT will need to be quoted for all Bahamas charters in addition to the 4% Charter Tax **
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.
NOW OR NEVER Yacht Charter Locations
Summer Season
Winter Season
Amenities
Specifications
Features
More Specifications
Diving Yacht offers Rendezvous Diving only
Fishing
Green Initiatives
Water Sports
Other Entertainment
Direct TV, Roku (similar to apple tv), kaleidescape (Movie and music collection), Sirius XM.
Crew
Captain
Mate
Hope
Chef
Deckhand
Captain: Vance Allegre
Runs the itinerary with a safety-first focus, drawing on routes from Turkey to the Dry Tortugas and up to Boston. Uses his Northeast, Florida, and Bahamas cruising background to keep plans realistic when conditions change.
- American nationality
- 8 years in yachting
- Cruising experience includes Turkey, the Dry Tortugas, Boston, and the Caribbean
- Specialized in Northeast, Florida, and the Bahamas
Supports tender and deck operations to keep water time moving on schedule. Brings hands-on sailing time from living aboard and crewing a 38-foot sailboat, and has been with NOW OR NEVER since June 2021.
- Born in St. Louis, Missouri; grew up in Southern California
- Lived aboard a Cal 25 sailboat while attending community college
- Crewing background on a 38-foot sailboat
- Joined NOW OR NEVER in June 2021
Plans meals around the pace of the day, using multi-cuisine training from Johnson & Wales and time under chefs Norman Van Aken and Michael Schwartz. Keeps service consistent for full days on the water.
- Born in Easton, Pennsylvania; relocated to South Florida
- Attended Johnson & Wales
- Trained under Norman Van Aken and Michael Schwartz
- Experience across multiple cuisines
Keeps the interior running smoothly, drawing on several seasons in hospitality before moving into yachting. Brings a Connecticut-on-the-water background and is based in South Florida for hands-on guest service.
- Grew up in Connecticut spending summers on the water
- Several seasons in hospitality
- Moved to South Florida to work in yachting
Assists with deck setup and water access so guests can get in and out of the water efficiently. Brings an outdoors-and-boating background from North Carolina and is now based in South Florida.
- Grew up in Raleigh, North Carolina
- Outdoor and boating background including camping and winter activities
- Lives in South Florida
Menu
SAMPLE MENU ITEMS
Rise & Shine
Chef-Made “Log cabin” Sausage – maple, sage
Tamago (Japanese omelet) Nigiri – sushi rice
Stone Crab Omelet - smoked trout roe, crème fraiche
Frittata - seasonal vegetables
Fancy Toast – avocado, cucumber, tomato
The Big Pancake – seasonal fruit, vanilla
Eggs en fuego – tomato, aji rocoto
Vanilla Yogurt Parfait – granola, tupelo honey
The Philly – filet mignon, onion jam, fried egg, cheddar mornay
Smoked Salmon Crepes – everything bagel
Afternoon Delight
Tomato & Fennel Bisque – rosemary grisini
Chicken Katsu – panko breaded cutlet, mustard emulsion
Pan–Roasted Snapper – citrus vinaigrette
Smashed Cucumber Salad – buttermilk/poppyseed dressing
P. L. T. – pancetta, lettuce, tomato, ciabatta
Mango Salad – cashew, queso fresco, rum-spiked honey
The Burger – dry aged beef, onion jam, cave-aged cheddar, quick pickles
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Canapés
Oysters – dashi mignonette
Oysters en Mimosa Gelee – grapefruit, rose’ Chickpea Panisse – scallion mayo
Gazpacho Shooters – seasonal vegetables or fruit Hogfish Nigiri – nori, wasabi tobiko
Stuffed Dates – gorgonzola, bacon jam
Crustini – confit fennel, goat cheese
Crudo (raw preparations)
Hogfish Tartare – charred lime mayo
Scallop Ceviche – aji amarillo, citrus
Snapper – grapefruit, crispy garbanzo
Spiny Lobster – avocado, jalapeño oil
Black Bass – yuzu, cucumber
What’s for Dinner
Grilled Whole Fish – blistered tomato, chimichurri
KC Strip Steak – “Mom’s marinade”, fingerling potato, onion marmalade
Braised Spiny Lobster – acqua pazza, zucchini
South Florida Cioppino – royal red shrimp, snapper, venus ray clams
Kale Risotto – wild mushrooms, truffles Seared Scallops – sauce Creole, okra Celery Root Gratin – scallion
