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PLAN A Yacht Charter

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PLAN A Yacht Description

PLAN A is a fantastic example of the popular 130' luxury charter yachts built by Westport. She just completed a 2021 refit with many upgrades. She offers accommodations for 10 in five luxurious staterooms as well as a stylish, spacious and comfortable interior, complimented by exterior areas that provide panoramic views from the sun deck bar. You can relax on the Portuguese deck, which leads down to a magnificent seating area on her bow. Equipped with cutting-edge electronics and communications, including V-Sat, Wi-Fi, zero speed stabilizers and many additional upgrades. PLAN A not only offers a comfortable platform to soak up the sun, entertain or simply be pampered, but also provides a wide variety of water sports and toys for entertaining guests while underway. Book her today and experience a luxury vacation on the water only she can deliver.

Offered by DMA Yachting, the majestic charter yacht PLAN A is a 130 ft motor yacht featuring a hot tub. PLAN A spends the summer and winter season in the Bahamas. She was constructed by the ship builder Westport in 2007. A well-done refit was fulfilled in 2014. The spacious yacht layout features 5 generous cabins and comfortably accommodates a maximum of 10 guests.

PLAN A is classified as a superyacht. The roomy aft deck leads to the well-equipped and inviting main saloon. The main saloon is a comfortable space for early mornings or late evenings and boasts a number of entertainment options.

5 welcoming cabins are laid out with vison for maximum room, access, comfort and privacy.

The motor yacht features 2x MTU 12V 4000 M90 @ 2735hp Diesel 2X Northern Light Generators 65kw rebuilt 2014 engines and a generator.

Accommodation

1 Master Stateroom en suite with King bed (on Main Deck)
Below Main deck:
2 X Guest Staterooms en suite with King Beds
1 Guest Stateroom en suite with Queen bed
1 Guest Stateroom en suite with Twin beds (one of which can be folded away like a pullman to make space for exercise equipment or cot)

What is the cabin arrangement of PLAN A?

3 Master cabins
1 VIP cabin
1 Twin cabin

PLAN A

Weekly price:
$125,000 - $143,750

Low Season | High Season
Length: 130'
# of Guests: 10
# of Cabins: 5
# of Crew: 7
Builder: Westport
Consumption: 120 US Gall/Hr
Cruising Speed: 19
Max. Speed: 22
Built Year: 2007
Refit: 2014

PLAN A Yacht Charter Price

# of charter days	Base Price	APA (deposit for provisioning, fuel, docking fees, etc)	Total	Note
14 day charter	250,000$ to 287,500$	50,000$ to 86,250$	300,000$ to 373,750$	Discounts outside the main season are common.
7 day charter	125,000$ to 143,750$	25,000$ to 43,125$	150,000$ to 186,875$	Standard charter rate, base for all calculations.
3 day charter	62,500$ to 71,875$	12,500$ to 21,563$	75,000$ to 93,438$	The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 125,000$ / 6 * 3 days = 62,500$

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: $125,000

High season rate: $143,750

For day rate use high rate divided by 6.
No delivery fees to Nassau for term charters of 5 days or more.
10 day minimum for Christmas / New Year's charter or a 1 week Christmas charter must end by Dec. 27 to accommodate any New Year's charter.For day rate use high rate divided by 6.
No delivery fees to Nassau for term charters of 5 days or more.
10 day minimum for Christmas / New Year's charter or a 1 week Christmas charter must end by Dec. 27 to accommodate any New Year's charter.

Price Terms

Plus Expenses

PLAN A Yacht Charter Locations

Summer Season

Bahamas

Florida

Winter Season

Caribbean Virgin Islands (BVI/USVI)

Bahamas

Leeward Islands

Windward Islands

Florida

USVI

BVI

Amenities

Salon Stereo: Yes

Salon Tv: Yes

Sat Tv: Yes

Multimedia System: Yes

Nude: Yes

Books: Yes

Crew Pets: No

Guest Pets: No

Number Dine In: Ins

Water Maker: yes

Water Capacity: 1600 gal

Ice Maker: Yes

Board Games: Yes

Sun Awning: Yes

Special Diets: Yes

Kosher: No

Bbq: Yes

Gay Charters: Yes

YachtNudeCharters: Yes

Hairdryers: Yes

Number Of Port Hatches: Yes

Smoking: No

Crew Smokes: No

Children Ok: Yes

Generator: (2) Brand New Northern Lights

Inverter: Yes

Voltages: 110v

Specifications

Tube:

Guests: 10

Maxspeed: 22

Draft: 7'

Cruising Speed: 19

Helipad: No

Ac: Full

Ac Night:

Built: 2007

Cabins: 5

King: 3

Queen: 1

Double:

Single:

Twin: 1

Pullman:

Showers: 5

Basins: 7

Heads: 7

Electric Heads:

Jacuzzi:

Features

BBQ: Yes

AC: Full

Generator: (2) Brand New Northern Lights

Internet: Onboard WIFI

Cruising Speed: 19

Max Speed: 22

Layout

More Specifications

Flag: Jamaica

Homeport: Boston, MA

Resort Course:

Yacht Permit: 2

Yacht License: 2

Yacht Mca: 0

Yacht Insurance:

Diving Yacht offers Rendezvous Diving only

Wet Suits: 2

Dive Info: Rendezvous / Charterers Responsible for their own Diving Liability

Communication: VSAT
SAT Phone
Cell Phone VHF
Single Side band
SATCOM

Air Compressor: Not Onboard

Scuba On Board: Yacht offers Rendezvous Diving only

Fishing

Fishing Gear:

Fishing Gear Type: Light & Heavy

Rods:

Deep Sea Fishing:

Green Initiatives

Green Initiative:

Reusable Bottles:

Other Green Efforts:

Water Sports

Dinghy Size: 34' Regulator Center Console Towed Tender

Kayaks 1 Pax:

Kayaks 2 Pax:

Dinghy Hp:

Floating Mats:

Dinghy Pax:

Swim Platform:

Water Skis Adult:

Boarding Ladder:

Water Skis Kids:

Sailing Dinghy:

Jet Skis:

Beach Games:

Wave Runners: 2

Kneeboard:

Windsurfer:

Snorkel Gear:

Underwater Camera:

Scurfer:

Underwater Video:

Wake Board:

Paddleboard:

Seabob: No

Sea Scooter: No

Crew

Crew Information

Captain

Chief Stewardess

Engineer

2nd Stewardess

Mate

Deckhand

Chef

Captain: JD Ducanes

CAPTAIN
JD DUCANES
United States JD obtained his Bachelor of Science degree in Marine Biology from Florida Atlantic University. While attending University he became a dive instructor and went on to become a licensed United States Coast Guard Captain on a dive charter vessel out of Boca Raton. His natural progression into yachts began in the Caribbean in the early 1990’s. In 1993, he became the project manager and Captain for a 105ft motor yacht built at Broward Marine in Ft Lauderdale, FL. He remained Captain over the following four years traveling to Bermuda, Alaska and extensively through-out the Caribbean. JD has been a project manager on four new yacht build projects some with helicopter and submarine operations. In 2010 he was tasked at building and then piloting the first triton ABS Certified submersible to go on a yacht. Since he came into yachting, he has traveled extensively covering the Caribbean, Bahamas, East and West Coast of the US, Central America, British Columbia, Alaska and the Mediterranean. JD also holds a yacht brokers license with Reel Deal Yachts. He is always excited to share his passion for the sea and warmly welcomes you aboard “Plan A” which he has been the captain of since 2016.

FIRST OFFICER
Robert Winter
South Africa Rob was raised on a farm in Estcourt (near Durban), South Africa. He moved to Cape Town after high school and obtained his architecture drafting license. Where he worked fir the next three years. He was looking for a change and decided to take to the seas and has been working on yachts ever since. He has been in the yachting industry for just over 4 years now and on a range of different yachts traveling the Mediterranean, Bahamas, Caribbean, US East Coast, South Atlantic and South Indian Oceans. He is on track to complete his Master 350GT, Chief Mate and Master 500 and his goal is to be a Captain one day.
He enjoys sailing, surfing, kayaking, scuba diving, motocross, rock climbing, travel, horseback riding and is a certified river guide.

ENGINEER
Ogliver Ovalles-Venezuela Jose was born and raised in Venezuela. He attended a military high school for 5 years and proceeded to continue his education and graduating from a Maritime University with a bachelor degree in Marine Engineering Systems. After graduation he worked in commercial vessels making his way up working as Third, Second and First Engineer. He has extensive experience in the yachting industry working as an Engineer on some of the top mega yacht builders. Jose Interests includes; a wide variety of music, eating out in new local restaurants, enjoying the outdoors, jogging and traveling.

CHEFS
Carlos Valle-Italy/Argentina
Carlos found his passion for food early in life and has over twenty years experience working in hospitality since 1998. He has worked all over the world - from awarded restaurants and five star hotels to private boutique chalets and 150 meter Superyachts. He began his professional career in Yachting in 2011 and has had the pleasure of working for the Italian Royal Family, ministers from Qatar and China and a host of household names, including Sting, Robbie WIlliams and Coldplay. He holds a professional Culinary Arts diploma and a European Master of Gastronomy degree. Carlos is also the author of two cookbooks : “ 5 from my Galley “ & “ 5 from the orchard”. Carlos combines his wealth of experience and expertise with engaging interpersonal skills to produce unforgettable dining experiences. His cooking inspiration is drawn from a broad spectrum of global cuisine, including Italian, classic French, light Mediterranean, Japanese, Middle Eastern and other regional specialities. He is adept at tailoring menus to suit personal preferences and dietary requirements.

Chief Stewardess
Fernanda Cruz-Mexico Fernanda considers herself to be a very energetic and positive person. She is always looking forward to the next challenge. She has an extensive background in the hospitality business, beginning in the cruise ship industry at the age of twenty. She loves hosting and taking care of people. She also loves traveling and seeing new places. Fernanda is a very family oriented person cherishing time spent with family and friends. Seeing the variety of beaches while on her travels is one of her favorite things to do.

Deckhand
Yage Bunce-South Africa Yage grew up in Hout Bay a small seaside village just outside of Cape Town. It used to be a small fishing village established in 1867 by Dutch Settlers. During his teenage years he attended SACS. SACS is a traditional all boys school and it is the oldest high school in South Africa, founded in 1829. As a student he enjoyed economics, physics and design and played both rugby and waterpolo as his summer and winter sports. After high school he decide to join the yachting industry and traveled to Palma de Mallorca a few months after graduating. He spent two years working on a classic sail yacht before deciding to return home to South Africa to pursue a Business commerce degree in economics. After five years at home he returned to yachting seeking some travel and adventure.

Stewardess
Nakita Alexander-South Africa Nakita is from Pietermaritzburg (near Durban), South Africa. She is an energetic, creative and a ray of sunshine. She grew up loving the ocean, both above and below. Following school she chose a life at sea and has traveled the entire coastline of Italy, West to East. Her travels have taken her across the Atlantic to the Bahamas which she spent the last year. She has a passion for her work and aspires for perfection. She has thoroughly enjoyed her career in yachting and her goal is to be Chief Stewardess one day. Nakita also enjoys special effects makeup artistry, bartending, culinary and performing arts, fire dancing, and flower arrangement.

Gallery

molon35300

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wpcf_summerarea: Bahamas, USA - Florida East Coast
wpcf_winterarea: Caribbean Virgin Islands (US/BVI), Bahamas, Caribbean Leewards, Caribbean Windwards, USA - Florida East Coast, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
wpcf_length: 130.00
wpcf_beam: 26'
wpcf_draft: 7'
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wpcf_ac: Full
wpcf_bbq: Yes
wpcf_internet: Onboard WIFI
wpcf_generator: (2) Brand New Northern Lights
wpcf_engines: 2x MTU 12V 4000 M90 @ 2735hp Diesel 2X Northern Light Generators 65kw rebuilt 2014
wpcf_year: 2007
wpcf_builder: Westport
wpcf_accommodation: 1 Master Stateroom en suite with King bed (on Main Deck) Below Main deck: 2 X Guest Staterooms en suite with King Beds 1 Guest Stateroom en suite with Queen bed 1 Guest Stateroom en suite with Twin beds (one of which can be folded away like a pullman to make space for exercise equipment or cot)
currency: USD
yachtCurrencySymbol: $
property_price: 125000
mo_price: 125000
wpcf_high_price: 143750
wpcf_price_details: For day rate use high rate divided by 6. No delivery fees to Nassau for term charters of 5 days or more. 10 day minimum for Christmas / New Year's charter or a 1 week Christmas charter must end by Dec. 27 to accommodate any New Year's charter.
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Since he came into yachting, he has traveled extensively covering the Caribbean, Bahamas, East and West Coast of the US, Central America, British Columbia, Alaska and the Mediterranean. JD also holds a yacht brokers license with Reel Deal Yachts. He is always excited to share his passion for the sea and warmly welcomes you aboard “Plan A” which he has been the captain of since 2016. FIRST OFFICER Robert Winter South Africa Rob was raised on a farm in Estcourt (near Durban), South Africa. He moved to Cape Town after high school and obtained his architecture drafting license. Where he worked fir the next three years. He was looking for a change and decided to take to the seas and has been working on yachts ever since. He has been in the yachting industry for just over 4 years now and on a range of different yachts traveling the Mediterranean, Bahamas, Caribbean, US East Coast, South Atlantic and South Indian Oceans. He is on track to complete his Master 350GT, Chief Mate and Master 500 and his goal is to be a Captain one day. He enjoys sailing, surfing, kayaking, scuba diving, motocross, rock climbing, travel, horseback riding and is a certified river guide. ENGINEER Ogliver Ovalles-Venezuela Jose was born and raised in Venezuela. He attended a military high school for 5 years and proceeded to continue his education and graduating from a Maritime University with a bachelor degree in Marine Engineering Systems. After graduation he worked in commercial vessels making his way up working as Third, Second and First Engineer. He has extensive experience in the yachting industry working as an Engineer on some of the top mega yacht builders. Jose Interests includes; a wide variety of music, eating out in new local restaurants, enjoying the outdoors, jogging and traveling. 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His cooking inspiration is drawn from a broad spectrum of global cuisine, including Italian, classic French, light Mediterranean, Japanese, Middle Eastern and other regional specialities. He is adept at tailoring menus to suit personal preferences and dietary requirements. Chief Stewardess Fernanda Cruz-Mexico Fernanda considers herself to be a very energetic and positive person. She is always looking forward to the next challenge. She has an extensive background in the hospitality business, beginning in the cruise ship industry at the age of twenty. She loves hosting and taking care of people. She also loves traveling and seeing new places. Fernanda is a very family oriented person cherishing time spent with family and friends. Seeing the variety of beaches while on her travels is one of her favorite things to do. Deckhand Yage Bunce-South Africa Yage grew up in Hout Bay a small seaside village just outside of Cape Town. It used to be a small fishing village established in 1867 by Dutch Settlers. During his teenage years he attended SACS. SACS is a traditional all boys school and it is the oldest high school in South Africa, founded in 1829. As a student he enjoyed economics, physics and design and played both rugby and waterpolo as his summer and winter sports. After high school he decide to join the yachting industry and traveled to Palma de Mallorca a few months after graduating. He spent two years working on a classic sail yacht before deciding to return home to South Africa to pursue a Business commerce degree in economics. After five years at home he returned to yachting seeking some travel and adventure. Stewardess Nakita Alexander-South Africa Nakita is from Pietermaritzburg (near Durban), South Africa. She is an energetic, creative and a ray of sunshine. She grew up loving the ocean, both above and below. Following school she chose a life at sea and has traveled the entire coastline of Italy, West to East. Her travels have taken her across the Atlantic to the Bahamas which she spent the last year. She has a passion for her work and aspires for perfection. She has thoroughly enjoyed her career in yachting and her goal is to be Chief Stewardess one day. 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wpcf_mainimg_description: PLAN A is a fantastic example of the popular 130' luxury charter yachts built by Westport. She just completed a 2021 refit with many upgrades. She offers accommodations for 10 in five luxurious staterooms as well as a stylish, spacious and comfortable interior, complimented by exterior areas that provide panoramic views from the sun deck bar. You can relax on the Portuguese deck, which leads down to a magnificent seating area on her bow. Equipped with cutting-edge electronics and communications, including V-Sat, Wi-Fi, zero speed stabilizers and many additional upgrades. PLAN A not only offers a comfortable platform to soak up the sun, entertain or simply be pampered, but also provides a wide variety of water sports and toys for entertaining guests while underway. Book her today and experience a luxury vacation on the water only she can deliver.
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wpcf_menu: Day 1 Continental breakfast bar Coffee, tea selection, fresh fruit platter, whole grain granola yogurt, and milk, whole grain bread, assorted jam, and sweet whipped butter “Italian-‐ toast” Pantone served flambé With brandy sautéed pears & zabaglione Strawberry papaya w/ lavender honey, toasted macadamia nuts   Thai Indo-‐Chinese Buffet or family style lunch Som Tom - Arugula, Napa cabbage, shredded green papaya, Thai chilies, Cherry tomatoes and peanuts tossed in a Kafir lime-‐rice vinegar fish sauce vinaigrette.   Grilled butterflied flank steak medallions - Marinated with lemongrass, ginger, soy-‐chili, cilantro and scallions Ponzu Demi glace.   Crispy fish - Mirin marinated Swai filets Sweet chili fish stock gastrique Basil and green onion.   Rice noodle with shrimp tomato julienne veg coconut green curry Pasilla peppers, cilantro.   Wok fry Chinese long bean with basil garlic peanut and Oyster mushrooms   Appetizers Beer battered cod with kosher pickle aioli Sesame seared Ahi Tuna, wonton cup, spiced slaw, and wasabi cream   Dinner Mixed greens & matchstick vegetables w / Sesame ginger miso vinaigrette Braised tofu, cashews, scallions, diakon radish. Sumac roasted duck breast medallions, Pumpkin spoon bread, petite vegetable medley, Sauternes reduction, Champagne grapes.   Dessert Chocolate-‐chocolate tart w/ vanilla bean whipped cream Chocolate curls, & raspberry garnish Day 2 Continental breakfast bar Coffee, tea selection, fresh fruit platter, and whole grain granola Yogurt, and milk, whole grain bread, assorted jam, and sweet whipped, butter Zucchini frittata with mozzarella and cheddar, caramelized onions, Baked with fresh organic eggs Arrugula with mustard seed tarragon vinaigrette Pickled red onions and bacon lardons   Lunch Italian vegetable ciabatta Grilled vegetable medley on ciabatta bread- Zucchini, bell peppers, red onion, Portobello mushrooms Marinated and grilled, mozzarella, arrugula and pesto Mixed green salad with white balsamic vinaigrette, pine nuts, chevre Sweet 100 tomatoes, French green beans, balsamic cured shallots & basil   Appetizers Lamb, chic pea and coriander kofta w/ mint pesto Samosa of chicken curry, apple caramelized carrot and onion With a coriander mango chutney   Dinner Golden tomato soup, basil, panko sautéed chevre, basil oil Alaskan king salmon White asparagus, potato vichyssoise sauce Beluga lentils, watercress, cress coulis   Dessert Banana trifle Yellow cake, banana Vanilla custard, Frangelico caramel Whipped cream, shaved nutmeg Day 3 Continental breakfast bar Coffee, tea selection, fresh fruit platter, and whole grain granola Yogurt, and milk, whole grain bread, assorted jam, and sweet whipped butter Sweet brown rice w/ spices & stewed figs, dates & plums Assorted toasted bagels Smoked salmon platter, tomato, caper, cured red onion, Dill-‐Dijon cream cheese Egg salad, with avocado and radish   Lunch Nicoise salad, Seared tuna, Haricot vert, Nicoise olives Pickled red onions, egg, anchovies, butter lettuce Ham n’ cheese - Gruyere, black forest ham, Brie, Tomato, aioli, caramelized onion, sourdough   Cena Toscana L’Antipasti Prosciutto ham, soppresatta “Yerba Santa” chevito goat cheese Assorted olives, cured crimini Cena Toscana Fegato - 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Ahi tartare sesame wontons, wasabi cream, oysters with mignonette Broiled halibut, Alaskan red shrimp Shrimp roe beurre blanc, tomato gastrique Verbena poached white asparagus, celeriac bruniox   Dessert Apple tartin, vanilla ice cream, brandy caramel, Himalayan salt Day 8 Continental breakfast bar Coffee, tea selection, fresh fruit platter, and whole grain granola Yogurt, and milk, whole grain bread, assorted jam, and sweet whipped butter Eggs Florentine Poached organic eggs over steamed spinach Whole wheat English muffin topped w/ yogurt hollandaise Kalamata Greek turkey sausage   Lunch Shiitake salad Lightly smoked baby shitake mushroom caps w/ tender greens, tomato concassé, pearl onions, candied pecans & avocado, tossed in a creamy roma tomato dressing Yellow tail snapper, curry beurre blanc Cucumber, tomatillo, tomato, salsa, crispy yams Jasmine rice w/spinach& nigella seed   Appetizer Gnocchi al Romana quarter sized rounds topped with Gorgonzola & sage Fresh vegetable crudités Assorted raw & blanched vegetable medley Asparagus, summer squash, spring onions, Portobello mushrooms Tri colored peppers. 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wpcf_video:
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wpcf_yachtLogo:
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wpcf_captain_only:
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wpcf_doublecabins: 0
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wpcf_pullmancabins: 0
wpcf_refit: 2014
wpcf_deck_shower: Yes
wpcf_bimini: 0
wpcf_voltages: 110v
wpcf_homecountry: Greece
wpcf_fuel: 120
cruising_speed: 19
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Arugula, Napa cabbage, shredded green papaya, Thai chilies, Cherry tomatoes and peanuts tossed in a Kafir lime-‐rice vinegar fish sauce vinaigrette.   Grilled butterflied flank steak medallions - Marinated with lemongrass, ginger, soy-‐chili, cilantro and scallions Ponzu Demi glace.   Crispy fish - Mirin marinated Swai filets Sweet chili fish stock gastrique Basil and green onion.   Rice noodle with shrimp tomato julienne veg coconut green curry Pasilla peppers, cilantro.   Wok fry Chinese long bean with basil garlic peanut and Oyster mushrooms   Appetizers Beer battered cod with kosher pickle aioli Sesame seared Ahi Tuna, wonton cup, spiced slaw, and wasabi cream   Dinner Mixed greens & matchstick vegetables w / Sesame ginger miso vinaigrette Braised tofu, cashews, scallions, diakon radish. Sumac roasted duck breast medallions, Pumpkin spoon bread, petite vegetable medley, Sauternes reduction, Champagne grapes.   Dessert Chocolate-‐chocolate tart w/ vanilla bean whipped cream Chocolate curls, & raspberry garnish Day 2 Continental breakfast bar Coffee, tea selection, fresh fruit platter, and whole grain granola Yogurt, and milk, whole grain bread, assorted jam, and sweet whipped, butter Zucchini frittata with mozzarella and cheddar, caramelized onions, Baked with fresh organic eggs Arrugula with mustard seed tarragon vinaigrette Pickled red onions and bacon lardons   Lunch Italian vegetable ciabatta Grilled vegetable medley on ciabatta bread- Zucchini, bell peppers, red onion, Portobello mushrooms Marinated and grilled, mozzarella, arrugula and pesto Mixed green salad with white balsamic vinaigrette, pine nuts, chevre Sweet 100 tomatoes, French green beans, balsamic cured shallots & basil   Appetizers Lamb, chic pea and coriander kofta w/ mint pesto Samosa of chicken curry, apple caramelized carrot and onion With a coriander mango chutney   Dinner Golden tomato soup, basil, panko sautéed chevre, basil oil Alaskan king salmon White asparagus, potato vichyssoise sauce Beluga lentils, watercress, cress coulis   Dessert Banana trifle Yellow cake, banana Vanilla custard, Frangelico caramel Whipped cream, shaved nutmeg Day 3 Continental breakfast bar Coffee, tea selection, fresh fruit platter, and whole grain granola Yogurt, and milk, whole grain bread, assorted jam, and sweet whipped butter Sweet brown rice w/ spices & stewed figs, dates & plums Assorted toasted bagels Smoked salmon platter, tomato, caper, cured red onion, Dill-‐Dijon cream cheese Egg salad, with avocado and radish   Lunch Nicoise salad, Seared tuna, Haricot vert, Nicoise olives Pickled red onions, egg, anchovies, butter lettuce Ham n’ cheese - Gruyere, black forest ham, Brie, Tomato, aioli, caramelized onion, sourdough   Cena Toscana L’Antipasti Prosciutto ham, soppresatta “Yerba Santa” chevito goat cheese Assorted olives, cured crimini Cena Toscana Fegato - 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While attending University he became a dive instructor and went on to become a licensed United States Coast Guard Captain on a dive charter vessel out of Boca Raton. His natural progression into yachts began in the Caribbean in the early 1990’s. In 1993, he became the project manager and Captain for a 105ft motor yacht built at Broward Marine in Ft Lauderdale, FL. He remained Captain over the following four years traveling to Bermuda, Alaska and extensively through-out the Caribbean. JD has been a project manager on four new yacht build projects some with helicopter and submarine operations. In 2010 he was tasked at building and then piloting the first triton ABS Certified submersible to go on a yacht. Since he came into yachting, he has traveled extensively covering the Caribbean, Bahamas, East and West Coast of the US, Central America, British Columbia, Alaska and the Mediterranean. JD also holds a yacht brokers license with Reel Deal Yachts. He is always excited to share his passion for the sea and warmly welcomes you aboard “Plan A” which he has been the captain of since 2016. FIRST OFFICER Robert Winter South Africa Rob was raised on a farm in Estcourt (near Durban), South Africa. He moved to Cape Town after high school and obtained his architecture drafting license. Where he worked fir the next three years. He was looking for a change and decided to take to the seas and has been working on yachts ever since. He has been in the yachting industry for just over 4 years now and on a range of different yachts traveling the Mediterranean, Bahamas, Caribbean, US East Coast, South Atlantic and South Indian Oceans. He is on track to complete his Master 350GT, Chief Mate and Master 500 and his goal is to be a Captain one day. He enjoys sailing, surfing, kayaking, scuba diving, motocross, rock climbing, travel, horseback riding and is a certified river guide. ENGINEER Ogliver Ovalles-Venezuela Jose was born and raised in Venezuela. He attended a military high school for 5 years and proceeded to continue his education and graduating from a Maritime University with a bachelor degree in Marine Engineering Systems. After graduation he worked in commercial vessels making his way up working as Third, Second and First Engineer. He has extensive experience in the yachting industry working as an Engineer on some of the top mega yacht builders. Jose Interests includes; a wide variety of music, eating out in new local restaurants, enjoying the outdoors, jogging and traveling. CHEFS Carlos Valle-Italy/Argentina Carlos found his passion for food early in life and has over twenty years experience working in hospitality since 1998. He has worked all over the world - from awarded restaurants and five star hotels to private boutique chalets and 150 meter Superyachts. He began his professional career in Yachting in 2011 and has had the pleasure of working for the Italian Royal Family, ministers from Qatar and China and a host of household names, including Sting, Robbie WIlliams and Coldplay. He holds a professional Culinary Arts diploma and a European Master of Gastronomy degree. Carlos is also the author of two cookbooks : “ 5 from my Galley “ & “ 5 from the orchard”. Carlos combines his wealth of experience and expertise with engaging interpersonal skills to produce unforgettable dining experiences. His cooking inspiration is drawn from a broad spectrum of global cuisine, including Italian, classic French, light Mediterranean, Japanese, Middle Eastern and other regional specialities. He is adept at tailoring menus to suit personal preferences and dietary requirements. Chief Stewardess Fernanda Cruz-Mexico Fernanda considers herself to be a very energetic and positive person. She is always looking forward to the next challenge. She has an extensive background in the hospitality business, beginning in the cruise ship industry at the age of twenty. She loves hosting and taking care of people. She also loves traveling and seeing new places. Fernanda is a very family oriented person cherishing time spent with family and friends. Seeing the variety of beaches while on her travels is one of her favorite things to do. Deckhand Yage Bunce-South Africa Yage grew up in Hout Bay a small seaside village just outside of Cape Town. It used to be a small fishing village established in 1867 by Dutch Settlers. During his teenage years he attended SACS. SACS is a traditional all boys school and it is the oldest high school in South Africa, founded in 1829. As a student he enjoyed economics, physics and design and played both rugby and waterpolo as his summer and winter sports. After high school he decide to join the yachting industry and traveled to Palma de Mallorca a few months after graduating. He spent two years working on a classic sail yacht before deciding to return home to South Africa to pursue a Business commerce degree in economics. After five years at home he returned to yachting seeking some travel and adventure. Stewardess Nakita Alexander-South Africa Nakita is from Pietermaritzburg (near Durban), South Africa. She is an energetic, creative and a ray of sunshine. She grew up loving the ocean, both above and below. Following school she chose a life at sea and has traveled the entire coastline of Italy, West to East. Her travels have taken her across the Atlantic to the Bahamas which she spent the last year. She has a passion for her work and aspires for perfection. She has thoroughly enjoyed her career in yachting and her goal is to be Chief Stewardess one day. 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location_details:
helipad: No
sailing_instructor: No
lengthm: 39.00 m
consumption: 120
consumption_units: US Gall/Hr
yachtRange: 3000
price_details: For day rate use high rate divided by 6. No delivery fees to Nassau for term charters of 5 days or more. 10 day minimum for Christmas / New Year's charter or a 1 week Christmas charter must end by Dec. 27 to accommodate any New Year's charter.
terms: Plus Expenses
yachtTermsTypeNum: 2
caemail: [email protected]
ca: Denison Yachting
fullrates: http://www.cyabrochure.com/ebn/2395/pdhaX/4143/4
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flag: Jamaica
captain_nation: American
crew_nationality: .
jacuzzi: 1
scubaonboard: Yacht offers Rendezvous Diving only
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cya_content: a:2:{s:4:"time";i:1663491623;s:3:"cya";s:1892:"<div class="bottom-15"><div class="position-absolute mox"></div><h2 id="yacht_description"> PLAN A Yacht Description</h2></div>PLAN A is a fantastic example of the popular 130' luxury charter yachts built by Westport. She just completed a 2021 refit with many upgrades. She offers accommodations for 10 in five luxurious staterooms as well as a stylish, spacious and comfortable interior, complimented by exterior areas that provide panoramic views from the sun deck bar. You can relax on the Portuguese deck, which leads down to a magnificent seating area on her bow. Equipped with cutting-edge electronics and communications, including V-Sat, Wi-Fi, zero speed stabilizers and many additional upgrades. PLAN A not only offers a comfortable platform to soak up the sun, entertain or simply be pampered, but also provides a wide variety of water sports and toys for entertaining guests while underway. Book her today and experience a luxury vacation on the water only she can deliver.Offered by DMA Yachting, the majestic charter yacht PLAN A is a 130 ft motor yacht featuring a hot tub. PLAN A spends the summer and winter season in the Bahamas. She was constructed by the ship builder Westport in 2007. A well-done refit was fulfilled in 2014. The spacious yacht layout features 5 generous cabins and comfortably accommodates a maximum of 10 guests. PLAN A is classified as a superyacht. The roomy aft deck leads to the well-equipped and inviting main saloon. The main saloon is a comfortable space for early mornings or late evenings and boasts a number of entertainment options. 5 welcoming cabins are laid out with vison for maximum room, access, comfort and privacy. The motor yacht features 2x MTU 12V 4000 M90 @ 2735hp Diesel 2X Northern Light Generators 65kw rebuilt 2014 engines and a generator.";}
mo_rating: a:3:{s:4:"time";i:1666318001;s:5:"count";i:223;s:6:"rating";d:4.7;}
parsed_layout: <div class="col-md-12 whitediv mo19"> <div class="position-absolute mox"></div> <h2 id='mo_layout'>Layout</h2> <a href="https://i0.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht4143/4143brochure88.jpg?ssl=1" data-lightbox="yacht_gallery" data-title="Layout of PLAN A"> <img height="1653" width="1920" loading="lazy" class="img-responsive autoheight w-100" alt="Layout of PLAN A" src="https://i0.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht4143/4143brochure88.jpg?ssl=1"/> </a> </div>
parsed_crew: <div class=""> <div class='col-md-12 whitediv'> <div class="position-absolute mox"></div> <h2 id='mo_crew'>Crew</h2> <div class=""> <h3>Crew Information</h3> </div> <div class="cya_crew "> <div class="row"> <div class="col-4"> <a href="/wp-content/uploads/yacht/c/plan-a/plan-a-crew-large-1.jpg" data-lightbox="yacht_gallery"> <img src="/wp-content/plugins/mo_filter/img/lqip/lqip_1x1_v1.webp" style="width:100%; max-width:999px;height:auto !important;" class="lazyload autoheight" alt="Crew of PLAN A|Captain" data-src='/wp-content/uploads/yacht/c/plan-a/plan-a-crew-small-1.jpg' /> </a> Captain </div> <div class="col-4"> <a href="/wp-content/uploads/yacht/c/plan-a/plan-a-crew-large-2.jpg" data-lightbox="yacht_gallery"> <img src="/wp-content/plugins/mo_filter/img/lqip/lqip_1x1_v1.webp" style="width:100%; max-width:999px;height:auto !important;" class="lazyload autoheight" alt="Crew of PLAN A|Chief Stewardess" data-src='/wp-content/uploads/yacht/c/plan-a/plan-a-crew-small-2.jpg' /> </a> Chief Stewardess </div> <div class="col-4"> <a href="/wp-content/uploads/yacht/c/plan-a/plan-a-crew-large-3.jpg" data-lightbox="yacht_gallery"> <img src="/wp-content/plugins/mo_filter/img/lqip/lqip_1x1_v1.webp" style="width:100%; max-width:999px;height:auto !important;" class="lazyload autoheight" alt="Crew of PLAN A|Engineer" data-src='/wp-content/uploads/yacht/c/plan-a/plan-a-crew-small-3.jpg' /> </a> Engineer </div> <div class="col-4"> <a href="/wp-content/uploads/yacht/c/plan-a/plan-a-crew-large-4.jpg" data-lightbox="yacht_gallery"> <img src="/wp-content/plugins/mo_filter/img/lqip/lqip_1x1_v1.webp" style="width:100%; max-width:999px;height:auto !important;" class="lazyload autoheight" alt="Crew of PLAN A|2nd Stewardess" data-src='/wp-content/uploads/yacht/c/plan-a/plan-a-crew-small-4.jpg' /> </a> 2nd Stewardess </div> <div class="col-4"> <a href="/wp-content/uploads/yacht/c/plan-a/plan-a-crew-large-5.jpg" data-lightbox="yacht_gallery"> <img src="/wp-content/plugins/mo_filter/img/lqip/lqip_1x1_v1.webp" style="width:100%; max-width:999px;height:auto !important;" class="lazyload autoheight" alt="Crew of PLAN A|Mate" data-src='/wp-content/uploads/yacht/c/plan-a/plan-a-crew-small-5.jpg' /> </a> Mate </div> <div class="col-4"> <a href="/wp-content/uploads/yacht/c/plan-a/plan-a-crew-large-6.jpg" data-lightbox="yacht_gallery"> <img src="/wp-content/plugins/mo_filter/img/lqip/lqip_1x1_v1.webp" style="width:100%; max-width:999px;height:auto !important;" class="lazyload autoheight" alt="Crew of PLAN A|Deckhand" data-src='/wp-content/uploads/yacht/c/plan-a/plan-a-crew-small-6.jpg' /> </a> Deckhand </div> <div class="col-4"> <a href="/wp-content/uploads/yacht/c/plan-a/plan-a-crew-large-7.jpg" data-lightbox="yacht_gallery"> <img src="/wp-content/plugins/mo_filter/img/lqip/lqip_1x1_v1.webp" style="width:100%; max-width:999px;height:auto !important;" class="lazyload autoheight" alt="Crew of PLAN A|Chef" data-src='/wp-content/uploads/yacht/c/plan-a/plan-a-crew-small-7.jpg' /> </a> Chef </div> </div> <div class="col-md-12"><h4>Captain: JD Ducanes </h4></div> <div class="col-md-12"></div> <div class="col-md-12">Captain - JD Ducanes JD obtained his Bachelor of Science degree in Marine Biology from Florida Atlantic University. While attending FAU he became a dive instructor and went on to become a licensed United States Coast Guard Captain on a dive charter vessel out of Boca Raton. His natural progression into yachts began in the Caribbean in the early 1990’s. In 1993, he became the project manager and Captain for a 105ft motor yacht built at Broward Marine in Ft Lauderdale, FL and remained Captain over the following four years. JD has been a project manager on four new yacht build projects and continues to manage vessels for clients. He has traveled extensively covering the Caribbean, Bahamas, East and West Coast of the US, Central America, British Columbia, Alaska and the Mediterranean. He is always excited to share his passion for the sea and warmly welcomes you aboard “Plan A”. Chief Stewardess – Nikola Cowie With roots that stretch from Cape Town, South Africa to Sunny San Diego, California, Nikola has grown up amidst two vibrant cultures. An early love and fascination of people, diversity and travel prompted her to study a BA degree, majoring in Psychology and Sociology. Surrounded by the beautiful and internationally renowned vineyards of Stellenbosch University, Nikola developed a passion for food, wine and the hospitality industry. An avid streak for adventure saw her set sail for the seas where she found her course in yachting. Here, she tackles obstacles with little fear and eagerly embraces every experience as one in which to strengthen and grow. Nikola loves to keep fit and endure everything that life has to offer. Her ultimate goal is to deliver the highest quality of service and to ensure that your stay on board is not only excellent but unforgettable. Chef – Nicholas Hedemann Nicholas is well versed in global flavors acquired from extensive travel throughout over 30 countries. With 25 years of professional cooking, Nick has run the gamut of positions within the industry, as a hotel chef, executive chef for various restaurants, yacht chef and catering company owner. He has working privately as a freelance private chef throughout the entirety of his career. He began as a specialist in health supportive cuisine working directly with clients to best accommodate their dietary specific needs. He is well-versed in most all popular diets from macrobiotic, herbal enhanced cuisine, vegan, Keto, Paleo, Gluten-free, Celiac etc. as a caterer in wine country of California Nicholas has worked in hundreds of wineries spearheading farm to table events, large weddings, wine pairing dinners and otherwise general events throughout the nation on yachts or abroad. Nicholas enjoys a diverse spectrum of clientele, including celebrities, prominent families, wineries, and health practitioners. 2nd Stewardess - Amber Petroelje Amber was born and raised on a farm in Holland Michigan where she developed a love for nature and an incredible work ethic. At the age of eighteen she moved to Hawaii to be a nanny and although she only planned on living there for a year, the island life sucked her in and she ended up staying for almost a decade. The ocean became a huge passion of hers and she spent many years working for a nonprofit organization where she was heavily involved in the education department, as well as with the research and conservation of humpback whales, sea turtles, dolphins and the Hawaiian marine life in general. During her time in Hawaii she attained a bachelor’s degree in education and in her spare time she could often be found scuba diving, hiking, camping, or participating in a local triathlon. Over the years Amber has jumped at every opportunity to travel or move to new destinations, some of which include, New Zealand, Uganda, Alaska, Iceland, Europe and South East Asia. Throughout these adventures Amber spent time working at a winery where she was thrilled to gain knowledge and experience in the world of wine. She also spent time working as a barista where she was able to learn the skill of latte art and gain a knowledge of coffee that matched her enthusiasm for it. Yachting has provided her the opportunity to combine her love of high-end hospitality with the adventurous and traveling nature that the industry provides. First Officer - Lee Couve Lee is from a small surfer town called Ballito on the North Coast of Durban, South Africa. He studied International Marketing Management after school before starting his yachting career in 2013. Growing up and living on the coast Lee now considers the ocean as his home. He enjoys surfing when the swell is up and fishing on the calmer days. Engineer – More info. coming soon. Deckhand – Richard Le’tang Richard was born and raised in sunny Durban. From an early age he participated in various sports including surfing, cycling and skateboarding. With a background in hospitality he has been conditioned to liaise with guests and work in demanding environments. He entered the yachting industry in 2017 and has been accumulating knowledge from his fellow team members ever since. </div> </div> </div> </div>
parsed_menu: <div class=""> <div class='col-md-12 whitediv'> <div class="position-absolute mox"></div> <h2 id='mo_menu'>Menu</h2> <div class="cya_menu row"> <div class = "col-4"> <a href = "/wp-content/uploads/yacht/c/plan-a/plan-a-food-onboard-large-1.jpg" data-lightbox = "yacht_gallery"> <img src = "/wp-content/plugins/mo_filter/img/lqip/lqip_1x1_v1.webp" style = "w-100" class = "lazyload autoheight" alt="Food onboard PLAN A # 1" data-src = '/wp-content/uploads/yacht/c/plan-a/plan-a-food-onboard-small-1.jpg' /> </a> </div> <div class = "col-4"> <a href = "/wp-content/uploads/yacht/c/plan-a/plan-a-food-onboard-large-2.jpg" data-lightbox = "yacht_gallery"> <img src = "/wp-content/plugins/mo_filter/img/lqip/lqip_1x1_v1.webp" style = "w-100" class = "lazyload autoheight" alt="Food onboard PLAN A # 2" data-src = '/wp-content/uploads/yacht/c/plan-a/plan-a-food-onboard-small-2.jpg' /> </a> </div> <div class = "col-4"> <a href = "/wp-content/uploads/yacht/c/plan-a/plan-a-food-onboard-large-3.jpg" data-lightbox = "yacht_gallery"> <img src = "/wp-content/plugins/mo_filter/img/lqip/lqip_1x1_v1.webp" style = "w-100" class = "lazyload autoheight" alt="Food onboard PLAN A # 3" data-src = '/wp-content/uploads/yacht/c/plan-a/plan-a-food-onboard-small-3.jpg' /> </a> </div> <div class="cya_table row"> <div class=col-md-12> Day 1 Continental breakfast bar Coffee, tea selection, fresh fruit platter, whole grain granola yogurt, and milk, whole grain bread, assorted jam, and sweet whipped butter “Italian-‐ toast” Pantone served flambé With brandy sautéed pears & zabaglione Strawberry papaya w/ lavender honey, toasted macadamia nuts Thai Indo-‐Chinese Buffet or family style lunch Som Tom - Arugula, Napa cabbage, shredded green papaya, Thai chilies, Cherry tomatoes and peanuts tossed in a Kafir lime-‐rice vinegar fish sauce vinaigrette. Grilled butterflied flank steak medallions - Marinated with lemongrass, ginger, soy-‐chili, cilantro and scallions Ponzu Demi glace. Crispy fish - Mirin marinated Swai filets Sweet chili fish stock gastrique Basil and green onion. Rice noodle with shrimp tomato julienne veg coconut green curry Pasilla peppers, cilantro. Wok fry Chinese long bean with basil garlic peanut and Oyster mushrooms Appetizers Beer battered cod with kosher pickle aioli Sesame seared Ahi Tuna, wonton cup, spiced slaw, and wasabi cream Dinner Mixed greens & matchstick vegetables w / Sesame ginger miso vinaigrette Braised tofu, cashews, scallions, diakon radish. Sumac roasted duck breast medallions, Pumpkin spoon bread, petite vegetable medley, Sauternes reduction, Champagne grapes. Dessert Chocolate-‐chocolate tart w/ vanilla bean whipped cream Chocolate curls, & raspberry garnish Day 2 Continental breakfast bar Coffee, tea selection, fresh fruit platter, and whole grain granola Yogurt, and milk, whole grain bread, assorted jam, and sweet whipped, butter Zucchini frittata with mozzarella and cheddar, caramelized onions, Baked with fresh organic eggs Arrugula with mustard seed tarragon vinaigrette Pickled red onions and bacon lardons Lunch Italian vegetable ciabatta Grilled vegetable medley on ciabatta bread- Zucchini, bell peppers, red onion, Portobello mushrooms Marinated and grilled, mozzarella, arrugula and pesto Mixed green salad with white balsamic vinaigrette, pine nuts, chevre Sweet 100 tomatoes, French green beans, balsamic cured shallots & basil Appetizers Lamb, chic pea and coriander kofta w/ mint pesto Samosa of chicken curry, apple caramelized carrot and onion With a coriander mango chutney Dinner Golden tomato soup, basil, panko sautéed chevre, basil oil Alaskan king salmon White asparagus, potato vichyssoise sauce Beluga lentils, watercress, cress coulis Dessert Banana trifle Yellow cake, banana Vanilla custard, Frangelico caramel Whipped cream, shaved nutmeg Day 3 Continental breakfast bar Coffee, tea selection, fresh fruit platter, and whole grain granola Yogurt, and milk, whole grain bread, assorted jam, and sweet whipped butter Sweet brown rice w/ spices & stewed figs, dates & plums Assorted toasted bagels Smoked salmon platter, tomato, caper, cured red onion, Dill-‐Dijon cream cheese Egg salad, with avocado and radish Lunch Nicoise salad, Seared tuna, Haricot vert, Nicoise olives Pickled red onions, egg, anchovies, butter lettuce Ham n’ cheese - Gruyere, black forest ham, Brie, Tomato, aioli, caramelized onion, sourdough Cena Toscana L’Antipasti Prosciutto ham, soppresatta “Yerba Santa” chevito goat cheese Assorted olives, cured crimini Cena Toscana Fegato - Tuscan Pate’ of chicken, Caper, anchovy, grilled bread, olive oil and Crostini L’primo Panzanella-‐ Wild arrugula, foccacia croutons, pignolis White balsamic vinaigrette with truffle oil and Pecorino cheese Secondi e Contorni Ribollita - Tuscan stew or cannellini beans, mire poix Pancetta wrapped roasted squab Muscato and game reduction, wild rice with herbs & chestnuts, Braised escarole & Tuscan kale Dolce Zuccotto Allo Zafferno Amaretto sponge cake with Saffron cream Day 4 Continental breakfast bar Coffee, tea selection, fresh fruit platter, and whole grain granola, Yogurt, and milk, whole grain bread, assorted jam, and sweet whipped butter Eggs any style Roasted red potatoes with rosemary and garlic Diced onions, and spices Pork breakfast sausage patties Made with sage, maple syrup and steel cut oats Lunch Radicchio di Treviso, frizeé, endive, cambozola cheese en croute, Marcona almonds, lavender hydrosol honey vinaigrette, Semolina mahi mahi - Buttermilk marinated Dipped in semolina flour, sautéed and served with Boiled and grilled yucca with a Meyer lemon chicken stock buerre blanc, Prosciutto, snap peas, pea shoots, pecorino cheese, roasted lemon segments, peas Appetizers Marinated eggplant Wrapped in southwest seasoned bacon with Chipotle aioli Braised tri-‐tip meat empanadas Smoked tomato coulis Dinner Carpaccio of Filet Mignon, Truffle aioli Seared capers, Mache & shaved Parmesan Mushroom duxelle stuffed chicken breast Cherry port beef demi, Sautéed wild mushrooms, Lemon steamed carrots Garlic sautéed broccoli rabe Dessert Triple chocolate tart Frangelico cream Jasmine lemongrass simple syrup Day 5 Continental breakfast bar Coffee, tea selection, fresh fruit platter, and whole grain granola Yogurt, and milk, whole grain bread, assorted jam, and sweet whipped butter Spiced buckwheat pumpkin pancakes Sautéed bananas w/Barbados Rum maple syrup Whipped nutmeg butter Omelet bar classic omelets, & egg white meringue omelets Prepared accompaniments, vegetables, meats & cheeses Roasted bacon Lunch Mixed greens and romaine lettuces Pink peppercorn and sherry vinaigrette Roquefort cheese, pickled red onions and beets Dungeness Crab cannelloni Champagne crab bisque sauce, grilled asparagus Finished w/ minced tomato and fennel Appetizer 5 spiced rock shrimp rice chips, Asian micro mix, and Bonito habanero aioli Pumpkin and wild rice waffles w/ mushroom walnut pate Duck strudel Mandarin ginger coulis Dinner California Capresse salad, Heirloom tomato varieties Watercress, shredded mozzarella, basil oil White balsamic, black salt Porcini & pink peppercorn encrusted rack of lamb Zinfandel demi-‐glace, rosemary garlic mashed potatoes Sautéed vegetable medley Dessert Meyer lemon cheesecake, golden kiwi coulis Kafir lime leaf chiffonade Day 6 coffee, tea selection, fresh fruit platter, and whole grain granola, Yogurt, and milk, whole grain bread, assorted jam, and sweet whipped butter Citrus supreme Ruby grapefruit, navel orange & mandarin segments Fresh baked banana, bran & walnut muffins w/ ginger molasses butter Pumpkin bread w/ nutmeg butter frosting Avocado & egg tacos, Fresh tortillas, egg & avocado salad, salsa verde, queso fresco Served with black bean salad & cilantro Napa cabbage slaw Lunch Gazpacho, avocado mousse, chilies, cucumber Parisian ball Braised and smoked brisket, rye bread, horseradish crème fraiche, watercress Caesar salad with foccacia Nori croutons, Parmesan reggiano, Anchovies Appetizer Purple Peruvian potato, smoked sturgeon, crème fraiche, beluga caviar Buttermilk crepes filled with Lemon verbena poached Alaskan salmon Dinner Petite arrugula, toasted pine nuts, Parmesan shaved, truffle vinaigrette Juniper & thyme roasted loin of Venison Blackberry wine reduction, wild asparagus Wild rice timbale, chanterelle flan Dessert Raspberry sorbet Gingersnap cup, fresh berries, mint Day 7 Continental breakfast bar Coffee, tea selection, fresh fruit platter, and whole grain granola, Yogurt, and milk, whole grain bread, assorted jam, and sweet whipped butter Braised Italian sausages, bell peppers, fennel, escarole & cipollini onions Creamy polenta with feta and rosemary broiled eggs & grilled franchisee bread Lunch Stir fried soba noodle, wakame seaweed, julienne poblano peppers, and cilantro, Chinese cabbage Five spiced hoison baby back ribs Tempeh salad, Tamari and agave baked tempeh croutons Seared baby shiitake caps, mung sprouts, and cherry tomatoes Mizuna and Tot soi w/ mustard seed flax oil vinaigrette Appetizer Smoked Salmon, English cucumbers, shallots Nasturtium cream, capers & dill Chorizo and pimento stuffed squid with Marsala butter sauce Dinner Fennel and chevre flan Petite greens with gewürztraminer vinaigrette Honey toasted almonds & Bosc pear Cold seafood platter Cajun seasoned gulf prawns, and stone crab claws, accompanied with Spiced cocktail sauce & pimento aioli, Crab Louis in endive leaf, Thousand island dressing, diced tomatoes. Ahi tartare sesame wontons, wasabi cream, oysters with mignonette Broiled halibut, Alaskan red shrimp Shrimp roe beurre blanc, tomato gastrique Verbena poached white asparagus, celeriac bruniox Dessert Apple tartin, vanilla ice cream, brandy caramel, Himalayan salt Day 8 Continental breakfast bar Coffee, tea selection, fresh fruit platter, and whole grain granola Yogurt, and milk, whole grain bread, assorted jam, and sweet whipped butter Eggs Florentine Poached organic eggs over steamed spinach Whole wheat English muffin topped w/ yogurt hollandaise Kalamata Greek turkey sausage Lunch Shiitake salad Lightly smoked baby shitake mushroom caps w/ tender greens, tomato concassé, pearl onions, candied pecans & avocado, tossed in a creamy roma tomato dressing Yellow tail snapper, curry beurre blanc Cucumber, tomatillo, tomato, salsa, crispy yams Jasmine rice w/spinach& nigella seed Appetizer Gnocchi al Romana quarter sized rounds topped with Gorgonzola & sage Fresh vegetable crudités Assorted raw & blanched vegetable medley Asparagus, summer squash, spring onions, Portobello mushrooms Tri colored peppers. Sugar snap peas, French green beans Carrots, radishes, Belgium endive, served on a bed of purple kale Romesco sauce, Goat cheese ranch dressing Dinner Lobster bisque, cream fraiche, red pepper and smoked paprika oil Braised short ribs Cognac mushroom sauce, fresh fava beans Purple Peruvian potatoes, spring onions Dessert Mango sorbet, passion fruit Pavlova meringue, kiwi coulis, star fruit Kids Menu Pizza station: Made to order pizzas, with the toppings and cheese Panko crusted buttermilk chicken tenders Baked macaroni and cheese Spaghetti with meatballs Chicken and kale fritters Turkey meatloaf, chicken gravy, mashed potatoes, peas and carrots Roasted lamb, mint jelly, French fries, broccoli Turkey schnitzel, spaetzel with brown butter, green beans Minestrone soup, pesto with bruschetta Matzo ball soup with rich chicken stock Taco -‐fajita platter, Spanish rice, black beans Sweet and sour prawns, vegetable stir fry with brown rice </div> </div> </div> </div> </div>
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gpt_description: <h3>Elevator Summary</h3> A timeless masterpiece and a quintessence of luxury on the sea, Plan A stretches an impressive 130'. Built by the renowned Westport yachts in 2007 and having undergone a significant refit in 2014, she exemplifies elegance with seamless nautical performance. Her accommodation offers lavish quarters for 10 guests, including a master stateroom on the main deck with a king bed and opulent decor. Showcasing a cruising speed of 19 knots and featuring a plethora of water toys and spacious decks, she offers both performance and comfort for the discerning traveler. <h3>Accommodation</h3> Plan A prides itself on top-tier accommodation comprising 5 sumptuous staterooms. The layout beautifully caters to comfort and privacy. <table class="table"> <thead> <tr> <th>Stateroom Type</th> <th>Quantity</th> <th>Bed Type</th> <th>Location</th> </tr> </thead> <tbody> <tr> <td>Master Stateroom</td> <td>1</td> <td>King</td> <td>Main Deck</td> </tr> <tr> <td>Guest Staterooms</td> <td>2</td> <td>King</td> <td>Below Main Deck</td> </tr> <tr> <td>Guest Stateroom</td> <td>1</td> <td>Queen</td> <td>Below Main Deck</td> </tr> <tr> <td>Guest Stateroom</td> <td>1</td> <td>Twin Beds</td> <td>Below Main Deck</td> </tr> </tbody> </table> <h3>Toys</h3> The yacht comes equipped with an impressive range of water toys, ensuring guests have numerous entertainment options during their voyage. <ul class="list-unstyled"> <li>34' Regulator Center Console Towed Tender</li> <li>2 Wave Runners</li> <li>2 Two-Man Kayaks</li> <li>Various Waterskis, Kneeboard, and Wakeboard</li> <li>2 Towing Tubes</li> <li>Extensive Snorkel Gear for Adults & Kids</li> <li>6 Fishing Rods with deep sea fishing capabilities</li> </ul> <h3>Amenities</h3> Plan A offers an array of amenities to enhance the comfort and luxury of her guests: <ul class="list-unstyled"> <li>Onboard WIFI for continuous connectivity</li> <li>Full AC coverage for optimal climate control</li> <li>Salon equipped with stereo system, satellite TV, and a choice selection of books</li> <li>On-deck BBQ setup and ice maker for entertaining</li> <li>Jacuzzi on the upper deck for relaxation</li> <li>State-of-the-art Elliptical Machine and Stationary Bike</li> </ul> <h3>Crew</h3> The dedication and expertise of the crew elevate the on-board experience, led by Captain JD Ducanes, a seasoned mariner with extensive knowledge of various charter regions. The skilled team is set to ensure personalized service, consisting of: <ul class="list-unstyled"> <li>Captain: JD Ducanes – a licensed United States Coast Guard Captain</li> <li>First Officer: Robert Winter – with over 4 years in the yachting industry</li> <li>Engineer: Jose from Venezuela, with a rich background in marine engineering systems</li> <li>Chef: Carlos Valle, who brings over two decades of experience across various high-profile settings</li> <li>Additional stewards and deckhands, each trained to provide impeccable service</li> </ul>
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src="/wp-content/uploads/moimg/yachtadmin/yachtlg/yacht4143/4143brochure19_w-800px_resize-800,538.jpg" /> </div> </div> <div class="swiper-pagination"></div> <div class="swiper-button-prev"></div> <div class="swiper-button-next"></div> </div> <div class=""> <div class="row nopadding"> <div class="col-md-12"> <h3 class="single_yacht_title mt-2 overflow-hidden">PLAN A</h3> </div> <div class="col-md-12 nopadding"> <div class="col-md-12 single_yacht_price mo_green"> From $125,000/week </div> <div class="row nopadding fourths">  <div class="col-md-4 col-sm-6 overflow-hidden descline"> 5 cabins </div> <div class="col-md-4 col-sm-6 overflow-hidden descline"> 130 ft </div> <div class="col-md-4 col-sm-6 overflow-hidden descline"> Westport </div> <div class="col-md-4 col-sm-6 overflow-hidden descline"> 10 guests </div> <div class="col-md-4 col-sm-6 overflow-hidden descline"> Refit: 2014 </div> <div class="col-md-4 col-sm-6 overflow-hidden descline"> 120 US Gall/Hr </div> </div> </div> </div> <div class="col-md-12"> <a href="https://bahamasmotoryachts.com/yacht/crewed-yacht/plan-a-130-ft-westport/" target="_blank" class="btn btn-blue mb-3 mo_moinfo ">View</a> <button class="btn trigger_yachtmodal mb-3 btn-primary" data-bs-toggle="modal" data-bs-target="#yacht_modal" data-toggle = "modal" data-img = "https://i0.wp.com/bahamasmotoryachts.com/wp-content/uploads/yacht/c/plan-a/plan-a-main-image-uprayc-1676101746.jpg?ssl=1" data-title = "PLAN A" data-link = "https://bahamasmotoryachts.com/yacht/crewed-yacht/plan-a-130-ft-westport/" data-price = "125000">Inquire</button> </div> </div> </div> </div>

Yachts are usually 80% booked for the main season. If you are considering a charter in this time period, inquire now!

The Exumas

PLAN A Yacht Charter

PLAN A Yacht Description

Accommodation

What is the cabin arrangement of PLAN A?

PLAN A

PLAN A Yacht Charter Price

Price Details

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PLAN A Yacht Charter Locations

Summer Season

Bahamas

Florida

Winter Season

Caribbean Virgin Islands (BVI/USVI)

Bahamas

Leeward Islands

Windward Islands

Florida

USVI

BVI

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Diving Yacht offers Rendezvous Diving only

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Captain: JD Ducanes

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PLAN A

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