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REFLECTIONS Yacht Description

This is the third charter yacht REFLECTIONS for her proud owners. They began yachting with an 85' Pacific Mariner, then a 107' Christensen and are now happy to be offering the five stateroom, 124' Christensen for charter. They love Bahamas cruising and are currently outfitting REFLECTIONS with a new updated interior, full list of water toys, towed tender and of course a proven, experienced charter crew. The space on board this 124’ yacht is immediately felt in her width and her layout. REFLECTIONS aft deck dining and lowered bar area offer space for the entire group. Entering the main salon, you are greeted by a cheerful fish aquarium, spacious, comfortable salon with bar and formal dining. Moving forward on deck, enter the master stateroom with king bed and his and hers open master bathroom including a shower and Jacuzzi tub with plenty of natural light. Below are four additional staterooms, all with en-suite bathrooms and comfortable amenities for guests. There are three queens for couples and a room with twin beds as well. Upstairs on the fly bridge, be treated to a highly customized deck area and the most popular spot on board. REFLECTIONS expansive fly bridge offers three captain’s chairs, a full dining area, bar, BBQ grill, huge Jacuzzi and sun pads, a hammock for the ultimate relaxation, sun lounges aft when the toys are in the water and all with the choice of shade or sun. Come enjoy all the Bahamas and REFLECTIONS have to offer!

Presented by DMA Yachting, the astonishing charter yacht REFLECTIONS is a 124 ft motor yacht featuring a hot tub. REFLECTIONS spends the summer and winter season in the Bahamas. She was delivered by the well-known ship builder Christensen in 1999. An elegant refit was finalized in 2021. The spacious yacht layout features 5 large cabins and easily accommodates up to 10 guests.

REFLECTIONS is classified as a superyacht. The key pary of the boat - the aft deck, continues to the the heart of the yacht - the main saloon. The main saloon is a friendly space with an abundance of seating areas and offers a range of entertainment options.

5 welcoming cabins are purposefully laid out for maximum privacy and comfort.

The motor yacht features 2x DDC/ MTU 16V -2000 engines .

Accommodation

REFLECTIONS accommodates 10 guests in 5 spacious staterooms. The on-deck master stateroom as a king bed, full width His and Hers bath with marble shower and Jacuzzi tub. Below deck there four guest staterooms to include two VIP Queen staterooms aft to port and starboard. Forward, is an additional Queen stateroom and to starboard is the twin stateroom to port. All guest staterooms have an en-suite bath.

What is the cabin arrangement of REFLECTIONS?

  • 1 Master cabin
  • 3 VIP cabins
  • 1 Twin cabin

REFLECTIONS

Pilot House
Pilot House
  • Weekly price:
    $70,000 - $87,500

    Low Season | High Season

  • Length: 124'
  • # of Guests: 10
  • # of Cabins: 5
  • # of Crew: 6
  • Builder: Christensen
  • Consumption: 80 US Gall/Hr
  • Cruising Speed: 14 knots
  • Max. Speed: 20 knots
  • Built Year: 1999
  • Refit: 2021
On deck King master stateroom
On deck King master stateroom

Price Details

Price from: USD70,000

High season rate: USD87,500

REFLECTIONS Yacht Charter Locations

Summer Season

Winter Season

Amenities

Salon Stereo: Yes
Salon Tv: Yes
Sat Tv: Yes
Multimedia System: Yes
Nude: Inq
Books: yes
Crew Pets: No
Ice Maker: Yes
Board Games: Yes
Sun Awning: Yes
Bimini: Yes
Special Diets: Inq
Kosher: Inq
Bbq: Yes
Gay Charters: Inq
YachtNudeCharters: Inq
Crew Smokes: Inq
Children Ok: Yes

Specifications

Tube:
Guests: 10
Maxspeed: 20 knots
Draft: 7
Cruising Speed: 14 knots
Helipad: No
Ac: Full
Ac Night:
Built: 1999
Cabins: 5
King: 1
Queen: 3
Double:
Single:
Twin: 1
Pullman:
Showers:
Basins:
Heads: 7
Electric Heads:
Jacuzzi:

Features

BBQ: Yes
AC: Full
Internet: Onboard WIFI
Cruising Speed: 14 knots
Max Speed: 20 knots

More Specifications

Flag: JAMAICA
Homeport: Bahamas
Resort Course:
Yacht Permit: 0
Yacht License: 0
Yacht Mca: 0
Yacht Insurance:

Diving Yacht offers Rendezvous Diving only

Communication: WiFi with Cellular and Satellite data provided by KYMETA. (Data Usage billed on APA)
VOIP services available via KYMETA at nominal charge
Iridian Sat Phone
Air Compressor: Not Onboard
Scuba On Board: Yacht offers Rendezvous Diving only

Fishing

Fishing Gear:
Fishing Gear Type:
Rods:
Deep Sea Fishing:

Green Initiatives

Green Initiative:
Reusable Bottles:
Other Green Efforts:

Water Sports

Dinghy Size: 36' Everglades 2023
Kayaks 1 Pax:
Kayaks 2 Pax:
Dinghy Hp: 2x 425hp
Floating Mats:
Dinghy Pax:
Swim Platform:
Water Skis Adult:
Boarding Ladder:
Water Skis Kids:
Sailing Dinghy: 18'
Jet Skis:
Beach Games:
Wave Runners: 2
Kneeboard:
Windsurfer:
Snorkel Gear:
Underwater Camera:
Scurfer:
Underwater Video:
Wake Board:
Paddleboard: 2
Seabob: No
Sea Scooter: No

Other Entertainment

-Denon Surround System with AppleTV, Bluray, Airplay & Spotify w/ Distributed Audio throughout Vessel
-Individual A/V Systems in each Stateroom w/ DirecTV, Bluray and CD/BT Audio

Crew

Crew Information

Crew of REFLECTIONS|Captain Captain

Crew of REFLECTIONS|Chief Stewardess Chief Stewardess

Crew of REFLECTIONS|Stewardess Stewardess

Crew of REFLECTIONS|Deckhand/Engineer Deckhand/Engineer

Crew of REFLECTIONS|Mate Mate

Crew of REFLECTIONS|Chef Chef

Captain: Enrico DiGennaro

CAPTAIN HANNS SCHNEIDER
Hanns was born in Switzerland and brought up in the south of Spain by a German father and a Colombian mother. Fluent in German, Spanish, and English, his love for sailing began at an early age, working in his hometown of Sotogrande where he cared for, washed, and maintained boats during the summer holidays. At just 19, Hanns began his professional maritime career, taking his first job aboard a 62m motor yacht. Over the next four years, he traveled the Mediterranean, all while studying for his maritime licenses. By 2005, Hanns had earned his first captain’s position.

Since then Hanns worked as a Captain around both the Mediterranean and Caribbean, managing both sail and motor yachts. His passion for the sea has led him to complete six Atlantic crossings, including the renowned Cape to Rio Yacht Race in 2020.

As the captain of Reflections, Hanns brings a wealth of experience and a natural leadership style, ensuring his crew is professional, skilled, and ready to deliver unforgettable experiences. His easy-going personality, combined with a genuine enthusiasm for sailing, creates a warm and welcoming atmosphere for guests, where safety and comfort are always top priorities. Alongside his Chief Stewardess partner, he offers clients a seamless, luxury charter experience, ensuring that each voyage is as enjoyable as it is safe—from the first moment onboard to the journey’s end.

Captain Hanns has been onboard REFLECTIONS since September 2024.


CHIEF STEWARDESS ANNETTE FIELDER
Annette’s love for sailing began during a childhood trip on a Southern Germany lake, leading her to volunteer as an Optimist sailing teacher and earn her Coastal Skipper certificate at only 16 in the Baltic Sea.

In 2006, Annette embraced an opportunity to participate in the 32nd America’s Cup in Spain as part of the marketing team of “Team Shosholoza” driving their tender. Returning back to land and after eight years gaining hospitality and managerial experience in London, UK she returned to Sea in 2016 as a tender driver and deckhand in the Caribbean. However her culinary talent led her to transition into the galley, where she spent four rewarding years preparing exquisite meals on charter yachts up to 90 feet.

When in 2021 Annette’s path crossed with Captain Hanns, Annette shifted her focus to guest service and housekeeping, evolving into her current role as Chief Stewardess three years ago. Her extensive skill set includes silver service, fine dining, and mixology, all complemented by her genuine passion for serving others, flair and eye for detail. With her relaxing attitude and dedication to creating memorable experiences, Annette plays a vital role in ensuring that guests aboard MY Reflections enjoy an exceptional Charter.

Annette has been onboard REFLECTIONS since September 2024.


STEWARDESS CALLIE
Born and raised in South Africa and alongside diverse community and cultures is what sparked Callie's interest to experience all that world has to offer. Prior to yachting, Callie had experienced a more formal and corporate environment as a Finance Recruiter.

Throughout travelling her own country as well as the United Kingdom, Callie has been bitten by the travel bug. With there being a large presence of yachting in South Africa's coastal areas, this definitely made the transition from corporate to yachting a lot easier.

The active and fast paced nature of yachting suits Callie's busy mind and energy levels. Being new to the industry Callie is ready to make memories and give everyone the best service with a smile on board Reflections!

Callie joined the REFLECTIONS team in April 2024.


MATE ZITA SZANDRODI
Born and raised in Hungary, Zita grew up in a landlocked country but always felt drawn to the sea. After completing a B.Sc. in Biochemical Engineering, she moved to the Canary Islands, where roles in tourism and hospitality eventually led to discovering the world of yachting. This career perfectly combines her passion for the water, outdoor exploration, and global travel.

Outside of work, Zita is an outdoor enthusiast who thrives on adventure. Whether diving beneath the waves, surfing, kitesurfing, or wakeboarding on the water, or hiking, canyoning, or snowboarding in the mountains, she enjoys staying active and connecting with nature. Known for her professionalism and adaptability, she is a motivated crew member dedicated to delivering an exceptional experience onboard.


DECKHAND/ENGINEER JECS CAGAS
Jecs was born and raised in the Southern Part of the Philippines, Dipolog City. Philippines is known for Beautiful Beaches, Islands and Hospitable people. Jecs finished his school with a Bachelor in Science Information Technology in Philippines. Before joining the Yachting Industry, Jecs worked with one of the Biggest TV Network in the Philippines as a Photo / Videographer for 10 years traveling round the world where he discovered the beauty of Yachting.
In 2022 he joined the Yachting Industry and started his journey as a deckhand. Jecs has completed key training, including STCW, Powerboat Level 2, VPDSD, Open Water Diver, and has just finished the AEC 1-2 for engineering. Passionate about the water, he enjoys scuba diving, snorkeling, fishing, and other water sports.
With experience working on yachts, Jecs has developed skills in engine maintenance, deck operations, and guest service. Adaptable and dedicated, he is excited to return for another season, eager to create unforgettable experiences for guests and be part of a fantastic crew.


Jecs has been onboard REFLECTIONS since August 2024.


CHEF BRIAN KREMER
Born and raised in the heartland of Canada, Brian grew up playing hockey and going snowboarding in the Rocky Mountains. His first interest in cooking came at a young age when his mother got him to help prepare family meals in order to resolve his problem of being a picky eater.

He moved to Vancouver Island on the west coast to attend culinary school and to escape the freezing winters of Alberta. It was there he fell in love with the ocean, going surfing, sailing and going to the beach any chance he could. After completing schooling, he took off to Europe for a year and a half to cook and eat his way around the continent.

With a full belly and an empty wallet, he returned to Vancouver Island where he worked his way up the culinary ladder at some of the best restaurants in Victoria, BC. Brian joined yachting at the start of the year 2020 with the goal of combining his love for cooking, travel and the ocean and has not looked back since.

Brian has been onboard REFLECTIONS since 2023

Menu

Chef Jaimey’s Sample Menu


 


BREAKFAST


 


Traditional or Smoked Salmon Eggs Benedict with Homemade Hollandaise Sauce served with skillet home-fries


 


Huevos Rancheros with Homemade Rancheros Sauce, Black Beans, Avocado and Fresh Salsa Served on a Cheesy Corn Tortilla


 


Quiche: Sausage, Mushroom, Spinach and Cheese


 


Baked French Toast Casserole served with Berry Compote Yogurt, Breakfast Sausages and Fresh Fruit


 


Toasted Everything Bagels Stacks with melted cheddar cheese, pesto, fried egg, fresh Spinach, sliced tomato and avocado


 


Breakfast Skillet - Fried Eggs baked on top of Sautéed Sweet Potatoes and Veggie Hash, Served with Sour Cream, Fresh Tomato Salsa


 


Breakfast Burritos with Chorizo Sausage, Spinach, Peppers and Onions served with Sour Cream and Salsa


 


All breakfast is served with fresh fruit platter, Homemade Granola and Daily Homemade Fresh Baked Goods, Tea, Coffee and Juice


 


Daily Homemade Baked Goods Include:


Apple Oatmeal Muffins, Blueberry Scones, Morning Glory Muffins, Cinnamon Buns, Baked Steal Cut Oatmeal, Banana Bread


 


LUNCH


 


Chef’s salad with Balsamic Marinated Grilled Chicken and Fresh Homemade Artesian Bread


 


Super Chop Salad topped with Grilled Salmon - Chopped Kale and


Spinach with Pumpkin Seeds, Sliced Orange, Red Onion and Feta Cheese with Quinoa Served with Multigrain Seeded Artesian Bread


 


Homemade Falafel with Tzatziki, Greek Salad and Warm Homemade Grilled Flatbread


 


Sesame Noodle Shrimp Bowl with Fresh Chopped Veggies and Homemade Peanut Vinaigrette


 


Grilled Flank Steak Hoisin Lettuce Wraps served with Jasmine Rice and Mixed Julian Vegetables


 


Grouper Fish Taco’s served with Cilantro Ginger Lime Slaw, Fresh Guacamole, Fresh Tomato Salsa and Crispy Corn Tortilla


 


Seared Tuna Niçoise Salad with Marinaded Baby Potatoes, Cherry Tomatoes, Blanched Green Beans, Red Onion, Kalamata Olives and House-made Italian Vinaigrette served with Fresh Homemade Focaccia


 


Cheese Burgers with Swiss Cheese, Sautéed Mushrooms and Fried Onions served with Parmesan Potato Fries and Garden Salad


 


APPETIZER (SUN DOWNERS!)


 


Fried Brie topped with Fig Preserves and Crispy Bacon served with warm crusty bread


 


Creamy Lemony Spinach and Artichoke Dip with Tortilla Chips


 


Greek Platter with Hummus, Tzatziki, Olive Tapenade, Warm Pita Bread and Crudité


 


Grilled Flatbread with Gruyere Cheese, Sautéed Onions and Steak topped with Chimichurri Sauce


 


Charcuterie Platter with mixed cheese, Olives and Cured Meats


 


Homemade Coconut Shrimp with Thai Sweet Chili Sauce


 


Chicken Satay with Homemade Peanut Sauce


 


Sausage Stuffed Balsamic Mushrooms Topped with Parmesan Cheese and Baked


 


 


STARTERS


 


Roasted beet, Fresh Mozzarella and Avocado Salad Topped with Cucumber and Lemon Salsa and Drizzled with Roasted Garlic Balsamic


 


Butternut Squash and Sweet Potato Soup with a dollop of Crème Fresh and Chives


 


Tuna Poke – Fresh Ahi Tuna marinated in sesame oil and soy sauce, served on a wonton with wasabi drizzle


 


Carnalized Onion and Brie Tart Topped with Fresh Arugula and Drizzled with Fig Glaze


 


Fresh Catch Citrus Ceviche served with crispy plantain chips


 


Roasted Cauliflower topped with Pumpkin Seeds, Dried Cherries and Green Goddess Drizzle


 


Coconut Curry Mussels Served with Crusty Bread


 


Grilled Pears and Arugula Wrapped in Prosciutto, Topped with Gorgonzola, Candied Pecans and Fig Vinaigrette 


 


DINNER


 


Marinated Grilled Lobster with Tomato Bacon Butter, Gouda Polenta and Spinach Basil Pesto served with Prosciutto Wrapped Green Beans


 


Coffee and Coco Rubbed Grilled Fillet with an Ancho Chili Sauce, roasted` asparagus and Salt and Vinegar Smashed Potatoes


 


Jerk Spiced and 24 Marinated Pork Tenderloin with Homemade Pineapple Chutney, sweet potato au gratin and Green Beans Sautéed with Cashews and Shallots


 


Red Wine Braised Beef Short Ribs with Cauliflower Puree, Roasted Fennel and Maple Roasted Brussel Sprouts


 


Portuguese Seafood Bouillabaisse – Mixed Seafood in a Seafood Tomato Broth Served with Warm Homemade Crusty Bread


 


Grilled Blackened Mahi Mahi Topped with Fresh Mango Salsa and Cilantro and Yellow Pepper Pesto and served with Toasted Almond Coconut Rice, Sautéed Snow Peas


 


Coconut Chicken or Shrimp Curry served with Jasmine Rice and Roasted Cauliflower and Broccoli


 


Roasted Vegetable Lasagna – Fresh Vegetable Bolognese and Ricotta Bechamel layered between Fresh Homemade Pasta and topped with Fresh Mozzarella and Parmesan. Served with Roasted Garlic Kale Caesar Salad and Homemade Garlic Knots


 


 


DESSERT


 


Warm Chocolate Fondant with Vanilla Ice Cream, Salted Caramel and Raspberry Sauce


 


New York Style Cheesecake topped with Mango, Strawberries and Blueberries


 


Rum Chocolate Ganache Pots


 


Fresh Homemade Key Lime Pie with Graham Cracker Crust and Meringue Topping


 


Poached Pears in Red Wine with Mascarpone Cream and Dark Chocolate Drizzle


 


Rum Fudge Pie


 


Lemon Berry Parfaits


 


Pana cotta topped with Fresh Berries and Raspberry and Passion Fruit Puree


 


Vanilla Cream Brule Torched to Perfection


 


Carrot Cake with Pineapple Cream Cheese Frosting and Pralines and Cream Ice Cream

  • REFLECTIONS

    Price Terms: Plus Expenses

    Price from $70,000/week

    High season $87,500/week

    MM slash DD slash YYYY
    MM slash DD slash YYYY


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

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