79°F | , Nassau, the Bahamas
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Yacht Description

PLAN A yacht is a 130.00 ft long motor yacht monohull and spends the summer and winter season in the Bahamas. It was built by Westport in 2007. A refit was done in 2014. The yacht layout features 5 cabins and accommodates 10 guests. The cabin arrangement is following: 3 king cabins, 1 queen cabin, 1 twin cabin.

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)

Cabin Breakdown

King Cabins: 3
Queen Cabins: 1
Twin Cabins: 1

PLAN A Yacht Details

10

Guests

5

Cabins

7

Crew

Westport

Built by

$90,000 - $100,000

Weekly price low-high season

120 US Gall/Hr

Consumption

19

Cruising Speed

22

Max. Speed

2014

Refit

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
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

Price Details

Price from: USD90,000

High season rate: $100,000

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.

Specifications

Tube: Yes
Guests: 10
Maxspeed: 22
Draft: 7'
Cruising Speed: 19
Helipad: No
Ac: Full
Ac Night: Yes
Built: 2007
Cabins: 5
King: 3
Queen: 1
Twin: 1
Showers: 5
Basins: 7
Heads: 7
Jacuzzi: Yes

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: Florida / Bahamas
Resort Course:
Yacht Permit: 2
Yacht License: 2
Yacht Mca: 0
Yacht Insurance:

Diving

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: Yes
Fishing Gear Type: Light & Heavy
Deep Sea Fishing: Yes

Green Initiatives

Green Initiative: Yes
Reusable Bottles: Yes

Water Sports

Dinghy Size: 34' Regulator (Towed Tender)
Kayaks 1 Pax: 0
Kayaks 2 Pax: Yes
Dinghy Hp:
Floating Mats: Yes
Dinghy Pax:
Swim Platform: yes
Water Skis Adult: Yes
Boarding Ladder: yes
Water Skis Kids: 0
Sailing Dinghy:
Jet Skis: 0
Beach Games: Yes
Wave Runners: 2
Kneeboard: Yes
Windsurfer: 0
Snorkel Gear: Yes
Underwater Camera: 0
Scurfer: 0
Underwater Video: 0
Wake Board: Yes
Paddleboard: Yes

Crew

Crew Information

Captain

Chief Stewardess

Engineer

2nd Stewardess

Mate

Deckhand

Chef

Captain: JD Ducanes

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.

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 - 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


 


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    • PLAN A

      Price from $90,000

      High season $100,000

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