Elevator Summary
REFLECTIONS, a stunning 124' Christensen built in 1999 and last refitted in 2021, is a masterpiece of design and engineering currently available for luxury charters in the Bahamas. This impressive vessel accommodates up to 10 guests in 5 well-appointed staterooms. Boasting a beam of 27' and a draft of 7', she offers a spacious and stable platform for luxury cruising with a maximum speed of 20 knots and a cruising speed of 14 knots. REFLECTIONS comes fully equipped with a wide array of amenities and water toys, ensuring every journey is a thrilling adventure coupled with serene relaxation.
Accommodation
REFLECTIONS offers sumptuous accommodations for 10 guests across 5 staterooms, featuring a blend of elegant designs and lavish amenities. The yacht’s special layout includes:
- An on-deck master stateroom with a king-sized bed, full-width his and hers bath, a marble shower, and a Jacuzzi tub.
- Four guest staterooms located below deck, comprising two VIP Queen staterooms and one additional Queen. Each room is equipped with opulent en-suite facilities.
- A twin stateroom to port, ensuring comfortable accommodation for all guest configurations.
Toys
REFLECTIONS is packed with an extensive collection of water toys designed to entertain guests of all ages and adventure levels, including:
- 36’ Everglades tender with 2x425 hp Yamahas (2023)
- 18' Novurania Rib tender
- Multiple water sports equipment such as two Yamaha WaveRunners (2018), Ronix district Wakeboard & boots (2019), and two paddleboards
- Comprehensive fishing gear and a full selection of pole spears
- Diverse snorkel gear
- Beach party setup with canopy and chairs, assorted beach games like bocce balls, and yoga mats
Amenities
Indulgently equipped, REFLECTIONS presents a variety of top-tier amenities ensuring comfort and luxury:
- Full air conditioning for comfortable climates no matter the outdoor weather
- Onboard WIFI system for continuous connectivity
- Full Jacuzzi on the deck to relax while soaking in the panoramic ocean views
- Bimini and sun awning for shaded outdoor relaxation areas
- BBQ on the deck for al fresco dining experiences
- Salon TV, stereo, and a comprehensive multimedia system for entertainment onboard
Crew
The expertly trained and highly experienced crew of 6 on REFLECTIONS is ready to cater to your every need. Led by Captain Enrico DiGennaro, the crew ensures safety, comfort, and bespoke luxury service throughout your journey. Each member brings a unique skill set aimed at enhancing the guest experience, from sumptuous culinary delights prepared by our Chef to seamless service provided by our stewardesses, each detail is meticulously crafted to heighten the elegance and comfort of your charter experience.
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 Yacht Charter Price
# of charter days | Base Price | APA (deposit for provisioning, fuel, docking fees, etc) | Total | Note | |
---|---|---|---|---|---|
14 day charter | 175,000$ to 201,250$ | 35,000$ to 60,375$ | 210,000$ to 261,625$ | Discounts outside the main season are common. | |
7 day charter | 87,500$ to 100,625$ | 17,500$ to 30,188$ | 105,000$ to 130,813$ | Standard charter rate, base for all calculations. | |
3 day charter | 43,750$ to 50,313$ | 8,750$ to 15,094$ | 52,500$ to 65,406$ | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 87,500$ / 6 * 3 days = 43,750$ |
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: $87,500
High season rate: $100,625
** EFFECTIVE JULY 1, 2022 - 10% VAT will need to be quoted for all Bahamas charters in addition to the 4% Charter Tax **
High Rate applies only to Xmas and New Year's
Preferred 7-night Xmas Dates: December 19-26
Preferred 7-night New Year's Dates: December 28 - January 4
10-nights over either/both Xmas/New Year @ low rate/7 x 10 nights
Low Rate for all other weeks of the year.
** EFFECTIVE JULY 1, 2022 - 10% VAT will need to be quoted for all Bahamas charters in addition to the 4% Charter Tax **
High Rate applies only to Xmas and New Year's
Preferred 7-night Xmas Dates: December 19-26
Preferred 7-night New Year's Dates: December 28 - January 4
10-nights over either/both Xmas/New Year @ low rate/7 x 10 nights
Low Rate for all other weeks of the year.
Price Terms
Plus ExpensesAmenities
Specifications
Features
More Specifications
Diving Yacht offers Rendezvous Diving only
VOIP services available via KYMETA at nominal charge
Iridian Sat Phone
Fishing
Green Initiatives
Water Sports
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 Information
Captain: Enrico DiGennaro
CAPTAIN ENRICO DiGENNARO
Enrico is from Italy where he began free diving and sailing from a very young age. The sea has always been the element where he feels more at ease and it has been the central point of all his life choices. At 28 he went on a vacation to Costa Rica and fell in love with the country her wild nature and the powerful Pacific Ocean so much that when it was time to leave he decided not to board that plane. He became a dive master and started working at a local dive shop where soon become friend with the owner of a classic ketch sailboat. This sounded like the perfect combination, sailing and diving, and together they started offering dive expeditions to remote destinations throughout Central America and the Caribbean. After two years of exploration Enrico decided to return to Costa Rica, now as a dive instructor, to open his own dive shop. But the need to travel and explore was too strong and in 2010 he sold the dive shop to return to sailing, this time with a captain license in his pocket but most important with Angela by his side. They first started working on charter sailboats, then moved to larger catamarans and since 2016 to luxury motor yachts. Over these years Enrico has been in charge of a variety of yachts both private and charter in different areas of the world, always ensuring the highest levels of safety, efficiency and guest satisfaction. His approachable and friendly personality along with a strong commitment to exceptional customer service create an enjoyable experience for all onboard. He will make sure that your time on Reflections will be an unforgettable experience.
CHIEF STEWARDESS ANGELA CARNEVALI
Angela will welcome you onboard Reflections with a huge smile on her face and plenty of Mediterranean enthusiasm. Before her debut in the yachting industry this Italian from the Mugello region was a professional volleyball player, having played first division both indoor and beach volley in Italy and Costa Rica.Her greatest passion besides volleyball is traveling and in 2006 she decided to visit Costa Rica. Here she met Enrico decided to give scuba diving a try and instantly fell in love with the ocean; what was just a vacation at the beginning soon became her vocation and within but a few months she became a skilled Dive Master. In 2010 she decided to move into yachting and started working with Enrico on charter catamarans all over the Caribbean and Bahamas.These first years on smaller yachts were perfect for learning and the catamaran experience was a fun start, but always striving to provide the highest level of service and missing the team play dynamics they soon realized a larger crew was needed. They transitioned to luxury motor yachts in 2016 and now with years of experience on different yachts both private and charter, Angela is a qualified and experienced chief stewardess with a very professional yet warm interaction with guests, who will make sure your stay onboard will be an unforgettable experience. Angela’s many skills include silver service, fine dining, mixology and event planning not to mention yoga and Pilates that she practices regularly to keep fit.
STEWARDESS GABRIELA TREMBLAY
Gabriela joins us from Sebastian, Florida where she was born and raised. Both her parents were in the yachting industry for many years as chief stew and chief engineer. In fact, her mother worked on a yacht until she was 8 months pregnant with Gabriela, so you could say she was literally born into it! Having completed her AA degree in human services at Indian River State College, Gabriela has since worked in the service industry for 4 years at waterfront restaurants in Sebastian. She finds joy in meeting new people, learning new things and relaxing by the water. Being new to the industry Gabi is ready to make memories and give everyone the best service with a smile on board REFLECTIONS.
MATE CARMEL MANGUILIMOTAN
Carmel is originally from The Philippines, a seafaring nation, and was exposed early to life at sea. Carmel started his maritime career in commercial shipping in 2011 and made the transition to yachting in 2013. Carmel has extensive experience cruising to locations worldwide including most of Asia, the US and the Pacific coast of Mexico, the US East Coast, Canada, the Bahamas, and the Caribbean. He loves to stay active shooting hoops and doing all sorts of watersports. Carmel is looking forward to helping the REFLECTIONS team provide top level service while creating amazing experiences for all guests that come aboard! When Carmel smiles, you will too!!!
DECKHAND/ENGINEER CARLO DEACON
Carlo is a 27-year-old South African that grew up in the small coastal town of Gordan’s Bay. Living close to the ocean he had a passion for being on the water at a very young age. While working as a full-time carpenter Carlo attended Stellenbosch university and finished a degree in Bc Business Science and Management. Upon finishing his degree Carlo went back to his roots and his love for the ocean, for the past 5 years he has been working in the industry from the Mediterranean to the Caribbean. Carlo has an extreme passion for game fishing and has competed in tournaments worldwide ranging from the Bahamas and the Americas to Seychelles and Mauritius. In his free time, you can either find him on the water fishing or on the golf course.
CHEF CARINI
Born in France from a family of restaurant owners Alexis knew since a young age that he wanted to follow his family tradition. After attending culinary school he started working in different restaurants in France where he continued learning from important chefs in particular 3 Michelin Stars Bernard Loiseau. He then moved to private cooking and ended up being personal chef for the French Ministry of the Environment before deciding to move to the island of Ibiza to continue expanding his culinary horizons. After a few years working as chef de partie and head chef in some of the finest restaurants of the Island, he decided to go back to private chef this time catering to the most exclusive villas on the island. He soon realized this market was booming and so in 2006 he opened his first catering company soon followed by a second. After 13 years of successful operation, in 2019 he decided to combine his two big passions, the sea and cooking, so this time he decided to give yachting a try. What started almost as a game soon became a new adventure and now 4 years later he has been chef on yacht ranging from 17 to 117 meters, from the busy Mediterranean Sea to the remote French Polynesia. His favorite cuisines are Japanese, Mexican and Mediterranean, but in general Alexi loves experimenting with new cuisines and local products as well as interact with guests onboard to create a culinary experience that will make your time on Reflections a unique and unforgettable experience.
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
- cyaID: 6692
- wpcf_mourl:
- mo_cabins: 5
- wpcf_power: Power
- wpcf_powercat: N
- wpcf_layout:
- wpcf_persons: 10
- wpcf_summerarea: Bahamas
- wpcf_winterarea: Bahamas, Belize
- wpcf_length: 124.00
- wpcf_beam: 27
- wpcf_draft: 7
- wpcf_toys: 36' Everglades tender w/ 2x425 hp Yamahas (2023) + SeaKeeper Gyro-Stabilizer<br /> 18' Novurania Rib tender<br /> (2) Yamaha Wave runners (2018)<br /> Ronix district Wakeboard & boots (2019)<br /> Airhead G-force towable tube<br /> (2) Paddle boards<br /> Fishing gear<br /> Full selection pole spears<br /> Snorkel gear<br /> Towable tubes<br /> Assorted beach games (bocce balls)<br /> Beach party set up (canopy, chairs)<br /> yoga mats<br />
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- wpcf_ac: Full
- wpcf_bbq: Yes
- wpcf_internet: Onboard WIFI
- wpcf_generator:
- wpcf_engines: 2x DDC/ MTU 16V -2000
- wpcf_year: 1999
- wpcf_builder: Christensen
- wpcf_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.
- currency: USD
- yachtCurrencySymbol: $
- property_price: 87500
- mo_price: 87500
- wpcf_high_price: 100625
- wpcf_price_details: ** EFFECTIVE JULY 1, 2022 - 10% VAT will need to be quoted for all Bahamas charters in addition to the 4% Charter Tax ** High Rate applies only to Xmas and New Year's Preferred 7-night Xmas Dates: December 19-26 Preferred 7-night New Year's Dates: December 28 - January 4 10-nights over either/both Xmas/New Year @ low rate/7 x 10 nights Low Rate for all other weeks of the year.
- wpcf_crew: a:16:{s:4:"info";s:6981:"CAPTAIN ENRICO DiGENNARO<br /> Enrico is from Italy where he began free diving and sailing from a very young age. The sea has always been the element where he feels more at ease and it has been the central point of all his life choices. At 28 he went on a vacation to Costa Rica and fell in love with the country her wild nature and the powerful Pacific Ocean so much that when it was time to leave he decided not to board that plane. He became a dive master and started working at a local dive shop where soon become friend with the owner of a classic ketch sailboat. This sounded like the perfect combination, sailing and diving, and together they started offering dive expeditions to remote destinations throughout Central America and the Caribbean. After two years of exploration Enrico decided to return to Costa Rica, now as a dive instructor, to open his own dive shop. But the need to travel and explore was too strong and in 2010 he sold the dive shop to return to sailing, this time with a captain license in his pocket but most important with Angela by his side. They first started working on charter sailboats, then moved to larger catamarans and since 2016 to luxury motor yachts. Over these years Enrico has been in charge of a variety of yachts both private and charter in different areas of the world, always ensuring the highest levels of safety, efficiency and guest satisfaction. His approachable and friendly personality along with a strong commitment to exceptional customer service create an enjoyable experience for all onboard. He will make sure that your time on Reflections will be an unforgettable experience.<br /> <br /> CHIEF STEWARDESS ANGELA CARNEVALI<br /> Angela will welcome you onboard Reflections with a huge smile on her face and plenty of Mediterranean enthusiasm. Before her debut in the yachting industry this Italian from the Mugello region was a professional volleyball player, having played first division both indoor and beach volley in Italy and Costa Rica.Her greatest passion besides volleyball is traveling and in 2006 she decided to visit Costa Rica. Here she met Enrico decided to give scuba diving a try and instantly fell in love with the ocean; what was just a vacation at the beginning soon became her vocation and within but a few months she became a skilled Dive Master. In 2010 she decided to move into yachting and started working with Enrico on charter catamarans all over the Caribbean and Bahamas.These first years on smaller yachts were perfect for learning and the catamaran experience was a fun start, but always striving to provide the highest level of service and missing the team play dynamics they soon realized a larger crew was needed. They transitioned to luxury motor yachts in 2016 and now with years of experience on different yachts both private and charter, Angela is a qualified and experienced chief stewardess with a very professional yet warm interaction with guests, who will make sure your stay onboard will be an unforgettable experience. Angela’s many skills include silver service, fine dining, mixology and event planning not to mention yoga and Pilates that she practices regularly to keep fit.<br /> <br /> STEWARDESS GABRIELA TREMBLAY<br /> Gabriela joins us from Sebastian, Florida where she was born and raised. Both her parents were in the yachting industry for many years as chief stew and chief engineer. In fact, her mother worked on a yacht until she was 8 months pregnant with Gabriela, so you could say she was literally born into it! Having completed her AA degree in human services at Indian River State College, Gabriela has since worked in the service industry for 4 years at waterfront restaurants in Sebastian. She finds joy in meeting new people, learning new things and relaxing by the water. Being new to the industry Gabi is ready to make memories and give everyone the best service with a smile on board REFLECTIONS.<br /> <br /> MATE CARMEL MANGUILIMOTAN<br /> Carmel is originally from The Philippines, a seafaring nation, and was exposed early to life at sea. Carmel started his maritime career in commercial shipping in 2011 and made the transition to yachting in 2013. Carmel has extensive experience cruising to locations worldwide including most of Asia, the US and the Pacific coast of Mexico, the US East Coast, Canada, the Bahamas, and the Caribbean. He loves to stay active shooting hoops and doing all sorts of watersports. Carmel is looking forward to helping the REFLECTIONS team provide top level service while creating amazing experiences for all guests that come aboard! When Carmel smiles, you will too!!! <br /> <br /> DECKHAND/ENGINEER CARLO DEACON<br /> Carlo is a 27-year-old South African that grew up in the small coastal town of Gordan’s Bay. Living close to the ocean he had a passion for being on the water at a very young age. While working as a full-time carpenter Carlo attended Stellenbosch university and finished a degree in Bc Business Science and Management. Upon finishing his degree Carlo went back to his roots and his love for the ocean, for the past 5 years he has been working in the industry from the Mediterranean to the Caribbean. Carlo has an extreme passion for game fishing and has competed in tournaments worldwide ranging from the Bahamas and the Americas to Seychelles and Mauritius. In his free time, you can either find him on the water fishing or on the golf course.<br /> <br /> CHEF CARINI<br /> Born in France from a family of restaurant owners Alexis knew since a young age that he wanted to follow his family tradition. After attending culinary school he started working in different restaurants in France where he continued learning from important chefs in particular 3 Michelin Stars Bernard Loiseau. He then moved to private cooking and ended up being personal chef for the French Ministry of the Environment before deciding to move to the island of Ibiza to continue expanding his culinary horizons. After a few years working as chef de partie and head chef in some of the finest restaurants of the Island, he decided to go back to private chef this time catering to the most exclusive villas on the island. He soon realized this market was booming and so in 2006 he opened his first catering company soon followed by a second. After 13 years of successful operation, in 2019 he decided to combine his two big passions, the sea and cooking, so this time he decided to give yachting a try. What started almost as a game soon became a new adventure and now 4 years later he has been chef on yacht ranging from 17 to 117 meters, from the busy Mediterranean Sea to the remote French Polynesia. 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- wpcf_mainimg_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!
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- wpcf_menu: <p style="text-align: center;"><strong>Chef Jaimey’s Sample Menu</strong></p> <p style="text-align: center;"> </p> <p style="text-align: center;"><strong>BREAKFAST</strong></p> <p style="text-align: center;"><strong> </strong></p> <p style="text-align: center;">Traditional or Smoked Salmon Eggs Benedict with Homemade Hollandaise Sauce served with skillet home-fries</p> <p style="text-align: center;"> </p> <p style="text-align: center;">Huevos Rancheros with Homemade Rancheros Sauce, Black Beans, Avocado and Fresh Salsa Served on a Cheesy Corn Tortilla</p> <p style="text-align: center;"> </p> <p style="text-align: center;">Quiche: Sausage, Mushroom, Spinach and Cheese</p> <p style="text-align: center;"> </p> <p style="text-align: center;">Baked French Toast Casserole served with Berry Compote Yogurt, Breakfast Sausages and Fresh Fruit</p> <p style="text-align: center;"> </p> <p style="text-align: center;">Toasted Everything Bagels Stacks with melted cheddar cheese, pesto, fried egg, fresh Spinach, sliced tomato and avocado</p> <p style="text-align: center;"> </p> <p style="text-align: center;">Breakfast Skillet - Fried Eggs baked on top of Sautéed Sweet Potatoes and Veggie Hash, Served with Sour Cream, Fresh Tomato Salsa</p> <p style="text-align: center;"> </p> <p style="text-align: center;">Breakfast Burritos with Chorizo Sausage, Spinach, Peppers and Onions served with Sour Cream and Salsa</p> <p style="text-align: center;"> </p> <p style="text-align: center;">All breakfast is served with fresh fruit platter, Homemade Granola and Daily Homemade Fresh Baked Goods, Tea, Coffee and Juice</p> <p style="text-align: center;"> </p> <p style="text-align: center;">Daily Homemade Baked Goods Include:</p> <p style="text-align: center;">Apple Oatmeal Muffins, Blueberry Scones, Morning Glory Muffins, Cinnamon Buns, Baked Steal Cut Oatmeal, Banana Bread</p> <p style="text-align: center;"> </p> <p style="text-align: center;"><strong>LUNCH</strong></p> <p style="text-align: center;"><strong> </strong></p> <p style="text-align: center;">Chef’s salad with Balsamic Marinated Grilled Chicken and Fresh Homemade Artesian Bread</p> <p style="text-align: center;"> </p> <p style="text-align: center;">Super Chop Salad topped with Grilled Salmon - Chopped Kale and</p> <p style="text-align: center;">Spinach with Pumpkin Seeds, Sliced Orange, Red Onion and Feta Cheese with Quinoa Served with Multigrain Seeded Artesian Bread</p> <p style="text-align: center;"> </p> <p style="text-align: center;">Homemade Falafel with Tzatziki, Greek Salad and Warm Homemade Grilled Flatbread</p> <p style="text-align: center;"> </p> <p style="text-align: center;">Sesame Noodle Shrimp Bowl with Fresh Chopped Veggies and Homemade Peanut Vinaigrette</p> <p style="text-align: center;"> </p> <p style="text-align: center;">Grilled Flank Steak Hoisin Lettuce Wraps served with Jasmine Rice and Mixed Julian Vegetables</p> <p style="text-align: center;"> </p> <p style="text-align: center;">Grouper Fish Taco’s served with Cilantro Ginger Lime Slaw, Fresh Guacamole, Fresh Tomato Salsa and Crispy Corn Tortilla</p> <p style="text-align: center;"> </p> <p style="text-align: center;">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</p> <p style="text-align: center;"> </p> <p style="text-align: center;">Cheese Burgers with Swiss Cheese, Sautéed Mushrooms and Fried Onions served with Parmesan Potato Fries and Garden Salad</p> <p style="text-align: center;"> </p> <p style="text-align: center;"><strong>APPETIZER (SUN DOWNERS!)</strong></p> <p style="text-align: center;"><strong> </strong></p> <p style="text-align: center;">Fried Brie topped with Fig Preserves and Crispy Bacon served with warm crusty bread</p> <p style="text-align: center;"> </p> <p style="text-align: center;">Creamy Lemony Spinach and Artichoke Dip with Tortilla Chips</p> <p style="text-align: center;"> </p> <p style="text-align: center;">Greek Platter with Hummus, Tzatziki, Olive Tapenade, Warm Pita Bread and Crudité</p> <p style="text-align: center;"> </p> <p style="text-align: center;">Grilled Flatbread with Gruyere Cheese, Sautéed Onions and Steak topped with Chimichurri Sauce</p> <p style="text-align: center;"> </p> <p style="text-align: center;">Charcuterie Platter with mixed cheese, Olives and Cured Meats</p> <p style="text-align: center;"> </p> <p style="text-align: center;">Homemade Coconut Shrimp with Thai Sweet Chili Sauce</p> <p style="text-align: center;"> </p> <p style="text-align: center;">Chicken Satay with Homemade Peanut Sauce</p> <p style="text-align: center;"> </p> <p style="text-align: center;">Sausage Stuffed Balsamic Mushrooms Topped with Parmesan Cheese and Baked</p> <p style="text-align: center;"> </p> <p style="text-align: center;"> </p> <p style="text-align: center;"><strong>STARTERS</strong></p> <p style="text-align: center;"><strong> </strong></p> <p style="text-align: center;">Roasted beet, Fresh Mozzarella and Avocado Salad Topped with Cucumber and Lemon Salsa and Drizzled with Roasted Garlic Balsamic</p> <p style="text-align: center;"> </p> <p style="text-align: center;">Butternut Squash and Sweet Potato Soup with a dollop of Crème Fresh and Chives</p> <p style="text-align: center;"> </p> <p style="text-align: center;">Tuna Poke – Fresh Ahi Tuna marinated in sesame oil and soy sauce, served on a wonton with wasabi drizzle</p> <p style="text-align: center;"> </p> <p style="text-align: center;">Carnalized Onion and Brie Tart Topped with Fresh Arugula and Drizzled with Fig Glaze</p> <p style="text-align: center;"> </p> <p style="text-align: center;">Fresh Catch Citrus Ceviche served with crispy plantain chips</p> <p style="text-align: center;"> </p> <p style="text-align: center;">Roasted Cauliflower topped with Pumpkin Seeds, Dried Cherries and Green Goddess Drizzle</p> <p style="text-align: center;"> </p> <p style="text-align: center;">Coconut Curry Mussels Served with Crusty Bread</p> <p style="text-align: center;"> </p> <p style="text-align: center;">Grilled Pears and Arugula Wrapped in Prosciutto, Topped with Gorgonzola, Candied Pecans and Fig Vinaigrette </p> <p style="text-align: center;"> </p> <p style="text-align: center;"><strong>DINNER</strong></p> <p style="text-align: center;"><strong> </strong></p> <p style="text-align: center;">Marinated Grilled Lobster with Tomato Bacon Butter, Gouda Polenta and Spinach Basil Pesto served with Prosciutto Wrapped Green Beans</p> <p style="text-align: center;"> </p> <p style="text-align: center;">Coffee and Coco Rubbed Grilled Fillet with an Ancho Chili Sauce, roasted` asparagus and Salt and Vinegar Smashed Potatoes</p> <p style="text-align: center;"> </p> <p style="text-align: center;">Jerk Spiced and 24 Marinated Pork Tenderloin with Homemade Pineapple Chutney, sweet potato au gratin and Green Beans Sautéed with Cashews and Shallots</p> <p style="text-align: center;"> </p> <p style="text-align: center;">Red Wine Braised Beef Short Ribs with Cauliflower Puree, Roasted Fennel and Maple Roasted Brussel Sprouts</p> <p style="text-align: center;"> </p> <p style="text-align: center;">Portuguese Seafood Bouillabaisse – Mixed Seafood in a Seafood Tomato Broth Served with Warm Homemade Crusty Bread</p> <p style="text-align: center;"> </p> <p style="text-align: center;">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</p> <p style="text-align: center;"> </p> <p style="text-align: center;">Coconut Chicken or Shrimp Curry served with Jasmine Rice and Roasted Cauliflower and Broccoli</p> <p style="text-align: center;"> </p> <p style="text-align: center;">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</p> <p style="text-align: center;"> </p> <p style="text-align: center;"><strong> </strong></p> <p style="text-align: center;"><strong>DESSERT</strong></p> <p style="text-align: center;"><strong> </strong></p> <p style="text-align: center;">Warm Chocolate Fondant with Vanilla Ice Cream, Salted Caramel and Raspberry Sauce</p> <p style="text-align: center;"> </p> <p style="text-align: center;">New York Style Cheesecake topped with Mango, Strawberries and Blueberries</p> <p style="text-align: center;"> </p> <p style="text-align: center;">Rum Chocolate Ganache Pots</p> <p style="text-align: center;"> </p> <p style="text-align: center;">Fresh Homemade Key Lime Pie with Graham Cracker Crust and Meringue Topping</p> <p style="text-align: center;"> </p> <p style="text-align: center;">Poached Pears in Red Wine with Mascarpone Cream and Dark Chocolate Drizzle</p> <p style="text-align: center;"> </p> <p style="text-align: center;">Rum Fudge Pie</p> <p style="text-align: center;"> </p> <p style="text-align: center;">Lemon Berry Parfaits</p> <p style="text-align: center;"> </p> <p style="text-align: center;">Pana cotta topped with Fresh Berries and Raspberry and Passion Fruit Puree</p> <p style="text-align: center;"> </p> <p style="text-align: center;">Vanilla Cream Brule Torched to Perfection</p> <p style="text-align: center;"> </p> <p style="text-align: center;">Carrot Cake with Pineapple Cream Cheese Frosting and Pralines and Cream Ice Cream</p>
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- wpcf_video:
- wpcf_video3d:
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- wpcf_brochure: http://www.cyabrochure.com/ebn/2395/pdhaX/6692/3
- wpcf_yachtLogo: https://www.centralyachtagent.com/yachtadmin/yachtimg/yacht6692/6692brochure99.jpg
- wpcf_specifications: a:24:{s:4:"tube";s:3:"Yes";s:6:"guests";s:2:"10";s:8:"maxspeed";s:8:"20 knots";s:11:"pref_pickup";N;s:12:"other_pickup";N;s:5:"draft";s:1:"7";s:14:"cruising_speed";s:8:"14 knots";s:7:"helipad";s:2:"No";s:2:"ac";s:4:"Full";s:8:"ac_night";s:3:"Yes";s:5:"built";s:4:"1999";s:10:"turnaround";s:0:"";s:6:"cabins";s:1:"5";s:4:"king";s:1:"1";s:5:"queen";s:1:"3";s:6:"double";s:1:"0";s:6:"single";s:1:"0";s:4:"twin";s:1:"1";s:7:"pullman";s:1:"0";s:7:"showers";s:1:"0";s:6:"basins";s:1:"0";s:5:"heads";s:1:"7";s:14:"electric_heads";s:1:"0";s:7:"jacuzzi";s:3:"Yes";}
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- wpcf_other_entertainment: -Denon Surround System with AppleTV, Bluray, Airplay & Spotify w/ Distributed Audio throughout Vessel<br /> -Individual A/V Systems in each Stateroom w/ DirecTV, Bluray and CD/BT Audio<br />
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- wpcf_captain_only:
- wpcf_kingcabins: 1
- wpcf_queencabins: 3
- wpcf_singlecabins: 0
- wpcf_doublecabins: 0
- wpcf_twincabins: 1
- wpcf_pullmancabins: 0
- wpcf_refit: 2021
- wpcf_deck_shower: 0
- wpcf_bimini: Yes
- wpcf_voltages:
- wpcf_homecountry: Greece
- wpcf_fuel: 80
- cruising_speed: 14 knots
- max_speed: 20 knots
- wpcf_debug: O:8:"stdClass":291:{s:7:"yachtId";s:4:"6692";s:9:"yachtName";s:11:"REFLECTIONS";s:17:"yachtPreviousName";s:6:"Cachee";s:9:"yachtLogo";s:82:"https://www.centralyachtagent.com/yachtadmin/yachtimg/yacht6692/6692brochure99.jpg";s:9:"yachtType";s:5:"Power";s:11:"yachtLength";s:3:"124";s:13:"yachtPowerCat";s:1:"N";s:8:"sizeFeet";s:9:"124.00 Ft";s:9:"sizeMeter";s:7:"37.00 m";s:9:"yachtBeam";s:2:"27";s:10:"yachtDraft";s:1:"7";s:10:"yachtUnits";s:4:"Feet";s:8:"yachtPax";s:2:"10";s:11:"yachtCabins";s:1:"5";s:9:"yachtKing";s:1:"1";s:10:"yachtQueen";s:1:"3";s:17:"yachtSingleCabins";s:1:"0";s:17:"yachtDoubleCabins";s:1:"0";s:15:"yachtTwinCabins";s:1:"1";s:18:"yachtPullmanCabins";s:1:"0";s:10:"yachtRefit";s:4:"2021";s:12:"yachtHelipad";s:2:"No";s:12:"yachtJacuzzi";s:3:"Yes";s:8:"yachtGym";s:3:"Yes";s:16:"yachtStabilizers";s:2:"AU";s:14:"yachtElevators";s:2:"No";s:21:"yachtWheelChairAccess";s:2:"No";s:7:"yachtAc";s:4:"Full";s:15:"yachtPrefPickUp";s:0:"";s:16:"yachtOtherPickUp";s:0:"";s:15:"yachtTurnAround";s:0:"";s:14:"yachtYearBuilt";s:4:"1999";s:12:"yachtBuilder";s:11:"Christensen";s:14:"yachtBrokerWeb";s:36:"http://www.viewyacht.com/reflections";s:12:"yachtUserWeb";s:48:"http://www.cyabrochure.com/ebn/2395/pdhaX/6692/1";s:13:"yachtVideoUrl";s:0:"";s:12:"yachtV360Url";s:0:"";s:16:"yachtCruiseSpeed";s:8:"14 knots";s:13:"yachtMaxSpeed";s:8:"20 knots";s:19:"yachtAccommodations";s:406:"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. ";s:14:"yachtHighPrice";s:12:"$100,625";s:13:"yachtLowPrice";s:11:"$87,500";s:21:"yachtHighNumericPrice";s:6:"100625";s:20:"yachtLowNumericPrice";s:5:"87500";s:19:"yachtCurrencySymbol";s:5:"$";s:13:"yachtCurrency";s:3:"USD";s:17:"yachtPriceDetails";s:393:" ** EFFECTIVE JULY 1, 2022 - 10% VAT will need to be quoted for all Bahamas charters in addition to the 4% Charter Tax ** High Rate applies only to Xmas and New Year's Preferred 7-night Xmas Dates: December 19-26 Preferred 7-night New Year's Dates: December 28 - January 4 10-nights over either/both Xmas/New Year @ low rate/7 x 10 nights Low Rate for all other weeks of the year. 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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! 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(Data Usage billed on APA)<br /> VOIP services available via KYMETA at nominal charge<br /> Iridian Sat Phone";s:15:"yachtSummerArea";s:7:"Bahamas";s:15:"yachtWinterArea";s:15:"Bahamas, Belize";s:12:"yachtShowers";s:1:"0";s:15:"yachtWashBasins";s:1:"0";s:10:"yachtHeads";s:1:"7";s:18:"yachtElectricHeads";s:1:"0";s:14:"yachtTpInHeads";s:0:"";s:15:"yachtSampleMenu";s:13104:"<p style="text-align: center;"><strong>Chef Jaimey’s Sample Menu</strong></p> <p style="text-align: center;"> </p> <p style="text-align: center;"><strong>BREAKFAST</strong></p> <p style="text-align: center;"><strong> </strong></p> <p style="text-align: center;">Traditional or Smoked Salmon Eggs Benedict with Homemade Hollandaise Sauce served with skillet home-fries</p> <p style="text-align: center;"> </p> <p style="text-align: center;">Huevos Rancheros with Homemade Rancheros Sauce, Black Beans, Avocado and Fresh Salsa Served on a Cheesy Corn Tortilla</p> <p style="text-align: center;"> </p> <p style="text-align: center;">Quiche: Sausage, Mushroom, Spinach and Cheese</p> <p style="text-align: center;"> </p> <p style="text-align: center;">Baked French Toast Casserole served with Berry Compote Yogurt, Breakfast Sausages and Fresh Fruit</p> <p style="text-align: center;"> </p> <p style="text-align: center;">Toasted Everything Bagels Stacks with melted cheddar cheese, pesto, fried egg, fresh Spinach, sliced tomato and avocado</p> <p style="text-align: center;"> </p> <p style="text-align: center;">Breakfast Skillet - Fried Eggs baked on top of Sautéed Sweet Potatoes and Veggie Hash, Served with Sour Cream, Fresh Tomato Salsa</p> <p style="text-align: center;"> </p> <p style="text-align: center;">Breakfast Burritos with Chorizo Sausage, Spinach, Peppers and Onions served with Sour Cream and Salsa</p> <p style="text-align: center;"> </p> <p style="text-align: center;">All breakfast is served with fresh fruit platter, Homemade Granola and Daily Homemade Fresh Baked Goods, Tea, Coffee and Juice</p> <p style="text-align: center;"> </p> <p style="text-align: center;">Daily Homemade Baked Goods Include:</p> <p style="text-align: center;">Apple Oatmeal Muffins, Blueberry Scones, Morning Glory Muffins, Cinnamon Buns, Baked Steal Cut Oatmeal, Banana Bread</p> <p style="text-align: center;"> </p> <p style="text-align: center;"><strong>LUNCH</strong></p> <p style="text-align: center;"><strong> </strong></p> <p style="text-align: center;">Chef’s salad with Balsamic Marinated Grilled Chicken and Fresh Homemade Artesian Bread</p> <p style="text-align: center;"> </p> <p style="text-align: center;">Super Chop Salad topped with Grilled Salmon - Chopped Kale and</p> <p style="text-align: center;">Spinach with Pumpkin Seeds, Sliced Orange, Red Onion and Feta Cheese with Quinoa Served with Multigrain Seeded Artesian Bread</p> <p style="text-align: center;"> </p> <p style="text-align: center;">Homemade Falafel with Tzatziki, Greek Salad and Warm Homemade Grilled Flatbread</p> <p style="text-align: center;"> </p> <p style="text-align: center;">Sesame Noodle Shrimp Bowl with Fresh Chopped Veggies and Homemade Peanut Vinaigrette</p> <p style="text-align: center;"> </p> <p style="text-align: center;">Grilled Flank Steak Hoisin Lettuce Wraps served with Jasmine Rice and Mixed Julian Vegetables</p> <p style="text-align: center;"> </p> <p style="text-align: center;">Grouper Fish Taco’s served with Cilantro Ginger Lime Slaw, Fresh Guacamole, Fresh Tomato Salsa and Crispy Corn Tortilla</p> <p style="text-align: center;"> </p> <p style="text-align: center;">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</p> <p style="text-align: center;"> </p> <p style="text-align: center;">Cheese Burgers with Swiss Cheese, Sautéed Mushrooms and Fried Onions served with Parmesan Potato Fries and Garden Salad</p> <p style="text-align: center;"> </p> <p style="text-align: center;"><strong>APPETIZER (SUN DOWNERS!)</strong></p> <p style="text-align: center;"><strong> </strong></p> <p style="text-align: center;">Fried Brie topped with Fig Preserves and Crispy Bacon served with warm crusty bread</p> <p style="text-align: center;"> </p> <p style="text-align: center;">Creamy Lemony Spinach and Artichoke Dip with Tortilla Chips</p> <p style="text-align: center;"> </p> <p style="text-align: center;">Greek Platter with Hummus, Tzatziki, Olive Tapenade, Warm Pita Bread and Crudité</p> <p style="text-align: center;"> </p> <p style="text-align: center;">Grilled Flatbread with Gruyere Cheese, Sautéed Onions and Steak topped with Chimichurri Sauce</p> <p style="text-align: center;"> </p> <p style="text-align: center;">Charcuterie Platter with mixed cheese, Olives and Cured Meats</p> <p style="text-align: center;"> </p> <p style="text-align: center;">Homemade Coconut Shrimp with Thai Sweet Chili Sauce</p> <p style="text-align: center;"> </p> <p style="text-align: center;">Chicken Satay with Homemade Peanut Sauce</p> <p style="text-align: center;"> </p> <p style="text-align: center;">Sausage Stuffed Balsamic Mushrooms Topped with Parmesan Cheese and Baked</p> <p style="text-align: center;"> </p> <p style="text-align: center;"> </p> <p style="text-align: center;"><strong>STARTERS</strong></p> <p style="text-align: center;"><strong> </strong></p> <p style="text-align: center;">Roasted beet, Fresh Mozzarella and Avocado Salad Topped with Cucumber and Lemon Salsa and Drizzled with Roasted Garlic Balsamic</p> <p style="text-align: center;"> </p> <p style="text-align: center;">Butternut Squash and Sweet Potato Soup with a dollop of Crème Fresh and Chives</p> <p style="text-align: center;"> </p> <p style="text-align: center;">Tuna Poke – Fresh Ahi Tuna marinated in sesame oil and soy sauce, served on a wonton with wasabi drizzle</p> <p style="text-align: center;"> </p> <p style="text-align: center;">Carnalized Onion and Brie Tart Topped with Fresh Arugula and Drizzled with Fig Glaze</p> <p style="text-align: center;"> </p> <p style="text-align: center;">Fresh Catch Citrus Ceviche served with crispy plantain chips</p> <p style="text-align: center;"> </p> <p style="text-align: center;">Roasted Cauliflower topped with Pumpkin Seeds, Dried Cherries and Green Goddess Drizzle</p> <p style="text-align: center;"> </p> <p style="text-align: center;">Coconut Curry Mussels Served with Crusty Bread</p> <p style="text-align: center;"> </p> <p style="text-align: center;">Grilled Pears and Arugula Wrapped in Prosciutto, Topped with Gorgonzola, Candied Pecans and Fig Vinaigrette </p> <p style="text-align: center;"> </p> <p style="text-align: center;"><strong>DINNER</strong></p> <p style="text-align: center;"><strong> </strong></p> <p style="text-align: center;">Marinated Grilled Lobster with Tomato Bacon Butter, Gouda Polenta and Spinach Basil Pesto served with Prosciutto Wrapped Green Beans</p> <p style="text-align: center;"> </p> <p style="text-align: center;">Coffee and Coco Rubbed Grilled Fillet with an Ancho Chili Sauce, roasted` asparagus and Salt and Vinegar Smashed Potatoes</p> <p style="text-align: center;"> </p> <p style="text-align: center;">Jerk Spiced and 24 Marinated Pork Tenderloin with Homemade Pineapple Chutney, sweet potato au gratin and Green Beans Sautéed with Cashews and Shallots</p> <p style="text-align: center;"> </p> <p style="text-align: center;">Red Wine Braised Beef Short Ribs with Cauliflower Puree, Roasted Fennel and Maple Roasted Brussel Sprouts</p> <p style="text-align: center;"> </p> <p style="text-align: center;">Portuguese Seafood Bouillabaisse – Mixed Seafood in a Seafood Tomato Broth Served with Warm Homemade Crusty Bread</p> <p style="text-align: center;"> </p> <p style="text-align: center;">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</p> <p style="text-align: center;"> </p> <p style="text-align: center;">Coconut Chicken or Shrimp Curry served with Jasmine Rice and Roasted Cauliflower and Broccoli</p> <p style="text-align: center;"> </p> <p style="text-align: center;">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</p> <p style="text-align: center;"> </p> <p style="text-align: center;"><strong> </strong></p> <p style="text-align: center;"><strong>DESSERT</strong></p> <p style="text-align: center;"><strong> </strong></p> <p style="text-align: center;">Warm Chocolate Fondant with Vanilla Ice Cream, Salted Caramel and Raspberry Sauce</p> <p style="text-align: center;"> </p> <p style="text-align: center;">New York Style Cheesecake topped with Mango, Strawberries and Blueberries</p> <p style="text-align: center;"> </p> <p style="text-align: center;">Rum Chocolate Ganache Pots</p> <p style="text-align: center;"> </p> <p style="text-align: center;">Fresh Homemade Key Lime Pie with Graham Cracker Crust and Meringue Topping</p> <p style="text-align: center;"> </p> <p style="text-align: center;">Poached Pears in Red Wine with Mascarpone Cream and Dark Chocolate Drizzle</p> <p style="text-align: center;"> </p> <p style="text-align: center;">Rum Fudge Pie</p> <p style="text-align: center;"> </p> <p style="text-align: center;">Lemon Berry Parfaits</p> <p style="text-align: center;"> </p> <p style="text-align: center;">Pana cotta topped with Fresh Berries and Raspberry and Passion Fruit Puree</p> <p style="text-align: center;"> </p> <p style="text-align: center;">Vanilla Cream Brule Torched to Perfection</p> <p style="text-align: center;"> </p> <p style="text-align: center;">Carrot Cake with Pineapple Cream Cheese Frosting and Pralines and Cream Ice Cream</p>";s:13:"yachtMenu1Pic";s:76:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht6692/6692menu1.jpg";s:13:"yachtMenu2Pic";s:0:"";s:13:"yachtMenu3Pic";s:0:"";s:13:"yachtMenu4Pic";s:0:"";s:13:"yachtMenu5Pic";s:0:"";s:13:"yachtMenu6Pic";s:0:"";s:13:"yachtMenu7Pic";s:0:"";s:13:"yachtMenu8Pic";s:0:"";s:13:"yachtMenu9Pic";s:0:"";s:14:"yachtMenu10Pic";s:0:"";s:9:"yachtCrew";s:1:"6";s:14:"yachtCrewSmoke";s:3:"Inq";s:13:"yachtCrewPets";s:2:"No";s:16:"yachtCrewPetType";s:0:"";s:16:"yachtCaptainName";s:16:"Enrico DiGennaro";s:18:"yachtCaptainNation";s:7:"Italian";s:16:"yachtCaptainBorn";s:1:"0";s:15:"yachtCaptainLic";s:0:"";s:18:"yachtCaptainYrSail";s:1:"0";s:19:"yachtCaptainYrChart";s:1:"0";s:16:"yachtCaptainLang";s:0:"";s:13:"yachtCrewName";s:0:"";s:14:"yachtCrewTitle";s:0:"";s:15:"yachtCrewNation";s:0:"";s:15:"yachtCrewYrBorn";s:1:"0";s:12:"yachtCrewLic";s:0:"";s:15:"yachtCrewYrSail";s:1:"0";s:16:"yachtCrewYrChart";s:1:"0";s:13:"yachtCrewLang";s:0:"";s:16:"yachtCrewProfile";s:6981:"CAPTAIN ENRICO DiGENNARO<br /> Enrico is from Italy where he began free diving and sailing from a very young age. The sea has always been the element where he feels more at ease and it has been the central point of all his life choices. At 28 he went on a vacation to Costa Rica and fell in love with the country her wild nature and the powerful Pacific Ocean so much that when it was time to leave he decided not to board that plane. He became a dive master and started working at a local dive shop where soon become friend with the owner of a classic ketch sailboat. This sounded like the perfect combination, sailing and diving, and together they started offering dive expeditions to remote destinations throughout Central America and the Caribbean. After two years of exploration Enrico decided to return to Costa Rica, now as a dive instructor, to open his own dive shop. But the need to travel and explore was too strong and in 2010 he sold the dive shop to return to sailing, this time with a captain license in his pocket but most important with Angela by his side. They first started working on charter sailboats, then moved to larger catamarans and since 2016 to luxury motor yachts. Over these years Enrico has been in charge of a variety of yachts both private and charter in different areas of the world, always ensuring the highest levels of safety, efficiency and guest satisfaction. His approachable and friendly personality along with a strong commitment to exceptional customer service create an enjoyable experience for all onboard. He will make sure that your time on Reflections will be an unforgettable experience.<br /> <br /> CHIEF STEWARDESS ANGELA CARNEVALI<br /> Angela will welcome you onboard Reflections with a huge smile on her face and plenty of Mediterranean enthusiasm. Before her debut in the yachting industry this Italian from the Mugello region was a professional volleyball player, having played first division both indoor and beach volley in Italy and Costa Rica.Her greatest passion besides volleyball is traveling and in 2006 she decided to visit Costa Rica. Here she met Enrico decided to give scuba diving a try and instantly fell in love with the ocean; what was just a vacation at the beginning soon became her vocation and within but a few months she became a skilled Dive Master. In 2010 she decided to move into yachting and started working with Enrico on charter catamarans all over the Caribbean and Bahamas.These first years on smaller yachts were perfect for learning and the catamaran experience was a fun start, but always striving to provide the highest level of service and missing the team play dynamics they soon realized a larger crew was needed. They transitioned to luxury motor yachts in 2016 and now with years of experience on different yachts both private and charter, Angela is a qualified and experienced chief stewardess with a very professional yet warm interaction with guests, who will make sure your stay onboard will be an unforgettable experience. Angela’s many skills include silver service, fine dining, mixology and event planning not to mention yoga and Pilates that she practices regularly to keep fit.<br /> <br /> STEWARDESS GABRIELA TREMBLAY<br /> Gabriela joins us from Sebastian, Florida where she was born and raised. Both her parents were in the yachting industry for many years as chief stew and chief engineer. In fact, her mother worked on a yacht until she was 8 months pregnant with Gabriela, so you could say she was literally born into it! Having completed her AA degree in human services at Indian River State College, Gabriela has since worked in the service industry for 4 years at waterfront restaurants in Sebastian. She finds joy in meeting new people, learning new things and relaxing by the water. Being new to the industry Gabi is ready to make memories and give everyone the best service with a smile on board REFLECTIONS.<br /> <br /> MATE CARMEL MANGUILIMOTAN<br /> Carmel is originally from The Philippines, a seafaring nation, and was exposed early to life at sea. Carmel started his maritime career in commercial shipping in 2011 and made the transition to yachting in 2013. Carmel has extensive experience cruising to locations worldwide including most of Asia, the US and the Pacific coast of Mexico, the US East Coast, Canada, the Bahamas, and the Caribbean. He loves to stay active shooting hoops and doing all sorts of watersports. Carmel is looking forward to helping the REFLECTIONS team provide top level service while creating amazing experiences for all guests that come aboard! When Carmel smiles, you will too!!! <br /> <br /> DECKHAND/ENGINEER CARLO DEACON<br /> Carlo is a 27-year-old South African that grew up in the small coastal town of Gordan’s Bay. Living close to the ocean he had a passion for being on the water at a very young age. While working as a full-time carpenter Carlo attended Stellenbosch university and finished a degree in Bc Business Science and Management. Upon finishing his degree Carlo went back to his roots and his love for the ocean, for the past 5 years he has been working in the industry from the Mediterranean to the Caribbean. Carlo has an extreme passion for game fishing and has competed in tournaments worldwide ranging from the Bahamas and the Americas to Seychelles and Mauritius. In his free time, you can either find him on the water fishing or on the golf course.<br /> <br /> CHEF CARINI<br /> Born in France from a family of restaurant owners Alexis knew since a young age that he wanted to follow his family tradition. After attending culinary school he started working in different restaurants in France where he continued learning from important chefs in particular 3 Michelin Stars Bernard Loiseau. He then moved to private cooking and ended up being personal chef for the French Ministry of the Environment before deciding to move to the island of Ibiza to continue expanding his culinary horizons. After a few years working as chef de partie and head chef in some of the finest restaurants of the Island, he decided to go back to private chef this time catering to the most exclusive villas on the island. He soon realized this market was booming and so in 2006 he opened his first catering company soon followed by a second. After 13 years of successful operation, in 2019 he decided to combine his two big passions, the sea and cooking, so this time he decided to give yachting a try. What started almost as a game soon became a new adventure and now 4 years later he has been chef on yacht ranging from 17 to 117 meters, from the busy Mediterranean Sea to the remote French Polynesia. His favorite cuisines are Japanese, Mexican and Mediterranean, but in general Alexi loves experimenting with new cuisines and local products as well as interact with guests onboard to create a culinary experience that will make your time on Reflections a unique and unforgettable experience.";s:14:"yachtCrewPhoto";s:0:"";s:13:"yachtCrew1Pic";s:76:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht6692/6692crew1.jpg";s:13:"yachtCrew2Pic";s:76:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht6692/6692crew2.jpg";s:13:"yachtCrew3Pic";s:77:"https://www.centralyachtagent.com/yachtadmin/yachtimg/yacht6692/6692crew3.jpg";s:13:"yachtCrew4Pic";s:77:"https://www.centralyachtagent.com/yachtadmin/yachtimg/yacht6692/6692crew4.jpg";s:13:"yachtCrew5Pic";s:76:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht6692/6692crew5.jpg";s:13:"yachtCrew6Pic";s:76:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht6692/6692crew6.jpg";s:13:"yachtCrew7Pic";s:0:"";s:13:"yachtCrew8Pic";s:0:"";s:13:"yachtCrew9Pic";s:0:"";s:14:"yachtCrew10Pic";s:0:"";s:14:"yachtCrew1Name";s:16:"Enrico DiGennaro";s:14:"yachtCrew2Name";s:16:"Angela Carnevali";s:14:"yachtCrew3Name";s:17:"Gabriela Tremblay";s:14:"yachtCrew4Name";s:12:"Carlo Deacon";s:14:"yachtCrew5Name";s:20:"Carmel Manguilimotan";s:14:"yachtCrew6Name";s:13:"Alexis Carini";s:14:"yachtCrew7Name";s:0:"";s:14:"yachtCrew8Name";s:0:"";s:14:"yachtCrew9Name";s:0:"";s:15:"yachtCrew10Name";s:0:"";s:15:"yachtCrew1Title";s:7:"Captain";s:15:"yachtCrew2Title";s:16:"Chief Stewardess";s:15:"yachtCrew3Title";s:10:"Stewardess";s:15:"yachtCrew4Title";s:17:"Deckhand/Engineer";s:15:"yachtCrew5Title";s:4:"Mate";s:15:"yachtCrew6Title";s:4:"Chef";s:15:"yachtCrew7Title";s:0:"";s:15:"yachtCrew8Title";s:0:"";s:15:"yachtCrew9Title";s:0:"";s:16:"yachtCrew10Title";s:0:"";s:9:"yachtFlag";s:7:"JAMAICA";s:13:"yachtHomePort";s:11:"New England";s:14:"yachtWBasePort";s:15:"Florida/Bahamas";s:8:"yachtRig";s:0:"";s:14:"yachtGrossTons";s:0:"";s:12:"yachtAcNight";s:3:"Yes";s:16:"yachtAcSurCharge";s:0:"";s:9:"yachtTubs";s:1:"1";s:20:"yachtLocationDetails";s:74:"2024: Belize through early February Bahamas from early February onwards";s:10:"yachtTerms";s:5:"+ ALL";s:13:"yachtCaptOnly";s:0:"";s:15:"yachtSpecialCon";s:0:"";s:14:"yachtContracts";s:0:"";s:21:"yachtConsumptionUnits";s:10:"US Gall/Hr";s:10:"yachtRange";s:12:"1800 nm@12kn";s:11:"yachtPermit";s:1:"0";s:12:"yachtLicense";s:1:"0";s:8:"yachtMca";s:1:"0";s:16:"yachtDeepSeaFish";s:3:"Yes";s:10:"yachtSatTv";s:3:"Yes";s:9:"yachtIpod";s:3:"Yes";s:10:"yachtVideo";s:0:"";s:17:"yachtSailInstruct";s:0:"";s:13:"yachtInternet";s:12:"Onboard WIFI";s:16:"yachtCaptainOnly";s:0:"";s:16:"yachtBrokerNotes";s:263:"New to the fleet but a long time experienced charter yacht owner. <br /> <br /> Over $1M spent in late 2021 refit. Interior, exterior and mechanical. New Photos coming soon! <br /> <br /> *NEXUS Member - able to obtain Albany Marina dockage in Nassau, Bahamas";s:15:"yachtInsCompany";s:0:"";s:11:"yachtPolicy";s:0:"";s:14:"yachtLiability";s:0:"";s:18:"yachtEffectiveDate";s:0:"";s:17:"yachtContractName";s:0:"";s:20:"yachtContractAddress";s:0:"";s:18:"yachtCoverageAreas";s:0:"";s:12:"yachtInsFlag";s:0:"";s:16:"yachtInsHomeport";s:0:"";s:11:"yachtRegNum";s:0:"";s:14:"yachtConPhone1";s:0:"";s:14:"yachtConPhone2";s:0:"";s:14:"yachtConPhone3";s:0:"";s:11:"yachtConFax";s:0:"";s:17:"yachtWaveConEmail";s:0:"";s:13:"yachtConOther";s:0:"";s:12:"yachtManager";s:14:"Robert J. Cury";s:16:"yachtManagerName";s:16:"Nicole Caulfield";s:17:"yachtManagerPhone";s:12:"954-525-3886";s:16:"yachtManagerToll";s:14:"(954) 494-8978";s:17:"yachtManagerEmail";s:22:"[email protected]";}
- location_details: 2024: Belize through early February Bahamas from early February onwards
- helipad: No
- sailing_instructor:
- lengthm: 37.00 m
- consumption: 80
- consumption_units: US Gall/Hr
- yachtRange: 1800 nm@12kn
- price_details: ** EFFECTIVE JULY 1, 2022 - 10% VAT will need to be quoted for all Bahamas charters in addition to the 4% Charter Tax ** High Rate applies only to Xmas and New Year's Preferred 7-night Xmas Dates: December 19-26 Preferred 7-night New Year's Dates: December 28 - January 4 10-nights over either/both Xmas/New Year @ low rate/7 x 10 nights Low Rate for all other weeks of the year.
- terms: Plus Expenses
- yachtTermsTypeNum: 0
- caemail: [email protected]
- ca: Robert J. Cury
- fullrates: http://www.cyabrochure.com/ebn/2395/pdhaX/6692/4
- special_conditions:
- contracts:
- nude: Inq
- green: a:3:{s:16:"green_initiative";s:3:"Yes";s:16:"reusable_bottles";s:3:"Yes";s:19:"other_green_efforts";s:0:"";}
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- flag: JAMAICA
- captain_nation: Italian
- crew_nationality:
- jacuzzi: 1
- scubaonboard: Yacht offers Rendezvous Diving only
- mo_sync_modified: 1713976363
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- cya_content: a:2:{s:4:"time";i:1663269167;s:3:"cya";s:2467:"<div class="bottom-15"><div class="position-absolute mox"><i class="fad fa-align-left mofa"></i></div><h2 id="yacht_description"> REFLECTIONS Yacht Description</h2></div><p>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! </p><p>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. </p><p>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. </br></br>5 welcoming cabins are purposefully laid out for maximum privacy and comfort. </br></p><p>The motor yacht features 2x DDC/ MTU 16V -2000 engines .</p>";}
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- parsed_crew: <div class=""> <div class='col-md-12 whitediv'> <div class="position-absolute mox"><i class="fa-duotone fa-id-card mofa"></i></div> <h2 id='mo_crew'>Crew</h2> <div class=""> <h3>Crew Information</h3> <p class=""> </p> </div> <div class="cya_crew "> <div class="row"> <div class="col-4"> <p class="text-center"> <a href="/wp-content/uploads/yacht/c/reflections/reflections-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 REFLECTIONS|Captain" data-src='/wp-content/uploads/yacht/c/reflections/reflections-crew-small-1.jpg' /> </a> Captain </p> </div> <div class="col-4"> <p class="text-center"> <a href="/wp-content/uploads/yacht/c/reflections/reflections-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 REFLECTIONS|Chief Stewardess" data-src='/wp-content/uploads/yacht/c/reflections/reflections-crew-small-2.jpg' /> </a> Chief Stewardess </p> </div> <div class="col-4"> <p class="text-center"> <a href="/wp-content/uploads/yacht/c/reflections/reflections-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 REFLECTIONS|Stewardess" data-src='/wp-content/uploads/yacht/c/reflections/reflections-crew-small-3.jpg' /> </a> Stewardess </p> </div> <div class="col-4"> <p class="text-center"> <a href="/wp-content/uploads/yacht/c/reflections/reflections-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 REFLECTIONS|Mate" data-src='/wp-content/uploads/yacht/c/reflections/reflections-crew-small-4.jpg' /> </a> Mate </p> </div> <div class="col-4"> <p class="text-center"> <a href="/wp-content/uploads/yacht/c/reflections/reflections-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 REFLECTIONS|Deckhand" data-src='/wp-content/uploads/yacht/c/reflections/reflections-crew-small-5.jpg' /> </a> Deckhand </p> </div> <div class="col-4"> <p class="text-center"> <a href="/wp-content/uploads/yacht/c/reflections/reflections-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 REFLECTIONS|Chef" data-src='/wp-content/uploads/yacht/c/reflections/reflections-crew-small-6.jpg' /> </a> Chef </p> </div> </div> <div class="col-md-12"><h4>Captain: Darren Shepherd </h4></div> <div class="col-md-12"></div> <div class="col-md-12"><p>CAPTAIN DARREN SHEPHERD<br /> Darren grew up on the south coast of England in a small seaside town where he spent his youth sailing. At the age of 18 he became a sailing instructor and went on to work for 6 years at vacation resorts teaching various watersports working his way up manager of the training school. Finding a natural progression into yachting Darren has spent the last 7 years cruising all over the Mediterranean and Caribbean onboard yachts ranging from 70ft-165ft. As a certified Dive Master Darren loves exploring the oceans both above and below the water line. Having completed many charters and extensive long passages through his career, including remote places, working with and catering to different nationalities and client preferences Darren is able to adapt quickly to any client’s needs to ensure the ultimate experience is delivered by his crew, whether it be action packed watersports you are looking for or a relaxing week of cruising and fine dining. Darren will see it done! <br /> <br /> CHIEF STEWARDESS ALIX SLIWINSKI<br /> Alix is from Cornwall in the southwest of England, where she worked in high-end restaurants & hotels in exquisite beachfront locations. Since 2013 she has worked on both private & charter yachts cruising throughout the Mediterranean, Caribbean & Bahamas. During this time Alix has catered to numerous UHNWI and celebrity charter clients on 100- 230ft yachts. In 2018 Alix joined M/Y Trending a 164ft Westport as chief stew, onboard she captivated guests with her elaborate theme nights, displaying true empathy for guest experience. On Trending she met Darren Shepherd and since then they have been working side-by-side for the past 3 years bringing strong leadership and enthusiasm to their team to ensure guest satisfaction and safety is always met. In her down time Alix is passionate about diving and is skilled in Vinyasa yoga. Alix is dedicated to creating unforgettable memories and an exceptional standard of service for her guests onboard REFLECTIONS, so do not hesitate to ask!<br /> <br /> STEWARDESS JOCELYN PEDROTTI<br /> Jocelyn is 23 years old from Hood River, Oregon. There she attended George Fox University graduating with a double major in Psychology and Spanish. During this time Jocelyn studied abroad in Costa Rica where she first discovered the world of yachting through her social circle. Jocelyn loves any activity in the snow or on the water but specifically skiing, water polo, swimming, and scuba diving. Although fairly new to the industry Jocelyn has combined her love of the ocean with her hospitality experience having worked as both server and bartender for 4 years. Jocelyn’s warm and charismatic personality completes our interior team perfectly! <br /> <br /> MATE ROGER CONRADI<br /> Roger joins us from an extensive sailing yacht background which he developed from a young age sailing off the coast of his hometown, Salt Rock, South Africa, just north of Durban. Roger has worked on sailing vessels from 42-90ft before crossing over his seafaring skillset to motor yachts. Roger has recently immigrated to Panama where he now calls home when not on the high seas. Roger is a certified dive master and life guard, with surfing and yoga being amongst some of his other hobbies that keep him as active as possible. <br /> <br /> DECKHAND CARMEL MANGUILIMOTAN<br /> Carmel is originally from The Philippines, a seafaring nation, and was exposed early to life at sea. Carmel started his maritime career in commercial shipping in 2011 and made the transition to yachting in 2013. Carmel has extensive experience cruising to locations worldwide including most of Asia, the US and the Pacific coast of Mexico, the US East Coast, Canada, the Bahamas, and the Caribbean. He loves to stay active shooting hoops and doing all sorts of watersports. Carmel is looking forward to helping the REFLECTIONS team provide top level service while creating amazing experiences for all guests that come aboard! When Carmel smiles, you will too!!! <br /> <br /> CHEF OLI MASON<br /> Hailing from the United Kingdom, Oli started his culinary adventure 20 years ago. During his career he has worked in several prestigious rosette restaurants, ski chalets in the Swiss and French Alps and super yachts in various locations around the globe. As a chef, Oli is primarily classically French trained, but likes to explore various cooking styles from the cultures and chefs he has encountered during his travels. Using the best locally sourced produce to create tantalizingly tasty dishes to satisfy your every culinary desire. When not creating delectable dishes in the galley Oli can be found 3,000 meters above the sea on a snowboard or 30 meters below it with a scuba set on! <br /> </p></div> </div> </div> </div>
- parsed_menu: <div class=""> <div class='col-md-12 whitediv'> <div class="position-absolute mox"><i class="fa-duotone fa-utensils mofa"></i></div> <h2 id='mo_menu'>Menu</h2> <div class="cya_menu row"> <div class = "col-4"> <p class = "text-center"> <a href = "/wp-content/uploads/yacht/c/reflections/reflections-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 REFLECTIONS # 1" data-src = '/wp-content/uploads/yacht/c/reflections/reflections-food-onboard-small-1.jpg' /> </a> </p> </div> <div class="cya_table row"> <div class=col-md-12> <p style="text-align: center;"><strong>Chef Jaimey’s Sample Menu</strong></p><br /> <p style="text-align: center;"> </p><br /> <p style="text-align: center;"><strong>BREAKFAST</strong></p><br /> <p style="text-align: center;"><strong> </strong></p><br /> <p style="text-align: center;">Traditional or Smoked Salmon Eggs Benedict with Homemade Hollandaise Sauce served with skillet home-fries</p><br /> <p style="text-align: center;"> </p><br /> <p style="text-align: center;">Huevos Rancheros with Homemade Rancheros Sauce, Black Beans, Avocado and Fresh Salsa Served on a Cheesy Corn Tortilla</p><br /> <p style="text-align: center;"> </p><br /> <p style="text-align: center;">Quiche: Sausage, Mushroom, Spinach and Cheese</p><br /> <p style="text-align: center;"> </p><br /> <p style="text-align: center;">Baked French Toast Casserole served with Berry Compote Yogurt, Breakfast Sausages and Fresh Fruit</p><br /> <p style="text-align: center;"> </p><br /> <p style="text-align: center;">Toasted Everything Bagels Stacks with melted cheddar cheese, pesto, fried egg, fresh Spinach, sliced tomato and avocado</p><br /> <p style="text-align: center;"> </p><br /> <p style="text-align: center;">Breakfast Skillet - Fried Eggs baked on top of Sautéed Sweet Potatoes and Veggie Hash, Served with Sour Cream, Fresh Tomato Salsa</p><br /> <p style="text-align: center;"> </p><br /> <p style="text-align: center;">Breakfast Burritos with Chorizo Sausage, Spinach, Peppers and Onions served with Sour Cream and Salsa</p><br /> <p style="text-align: center;"> </p><br /> <p style="text-align: center;">All breakfast is served with fresh fruit platter, Homemade Granola and Daily Homemade Fresh Baked Goods, Tea, Coffee and Juice</p><br /> <p style="text-align: center;"> </p><br /> <p style="text-align: center;">Daily Homemade Baked Goods Include:</p><br /> <p style="text-align: center;">Apple Oatmeal Muffins, Blueberry Scones, Morning Glory Muffins, Cinnamon Buns, Baked Steal Cut Oatmeal, Banana Bread</p><br /> <p style="text-align: center;"> </p><br /> <p style="text-align: center;"><strong>LUNCH</strong></p><br /> <p style="text-align: center;"><strong> </strong></p><br /> <p style="text-align: center;">Chef’s salad with Balsamic Marinated Grilled Chicken and Fresh Homemade Artesian Bread</p><br /> <p style="text-align: center;"> </p><br /> <p style="text-align: center;">Super Chop Salad topped with Grilled Salmon - Chopped Kale and</p><br /> <p style="text-align: center;">Spinach with Pumpkin Seeds, Sliced Orange, Red Onion and Feta Cheese with Quinoa Served with Multigrain Seeded Artesian Bread</p><br /> <p style="text-align: center;"> </p><br /> <p style="text-align: center;">Homemade Falafel with Tzatziki, Greek Salad and Warm Homemade Grilled Flatbread</p><br /> <p style="text-align: center;"> </p><br /> <p style="text-align: center;">Sesame Noodle Shrimp Bowl with Fresh Chopped Veggies and Homemade Peanut Vinaigrette</p><br /> <p style="text-align: center;"> </p><br /> <p style="text-align: center;">Grilled Flank Steak Hoisin Lettuce Wraps served with Jasmine Rice and Mixed Julian Vegetables</p><br /> <p style="text-align: center;"> </p><br /> <p style="text-align: center;">Grouper Fish Taco’s served with Cilantro Ginger Lime Slaw, Fresh Guacamole, Fresh Tomato Salsa and Crispy Corn Tortilla</p><br /> <p style="text-align: center;"> </p><br /> <p style="text-align: center;">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</p><br /> <p style="text-align: center;"> </p><br /> <p style="text-align: center;">Cheese Burgers with Swiss Cheese, Sautéed Mushrooms and Fried Onions served with Parmesan Potato Fries and Garden Salad</p><br /> <p style="text-align: center;"> </p><br /> <p style="text-align: center;"><strong>APPETIZER (SUN DOWNERS!)</strong></p><br /> <p style="text-align: center;"><strong> </strong></p><br /> <p style="text-align: center;">Fried Brie topped with Fig Preserves and Crispy Bacon served with warm crusty bread</p><br /> <p style="text-align: center;"> </p><br /> <p style="text-align: center;">Creamy Lemony Spinach and Artichoke Dip with Tortilla Chips</p><br /> <p style="text-align: center;"> </p><br /> <p style="text-align: center;">Greek Platter with Hummus, Tzatziki, Olive Tapenade, Warm Pita Bread and Crudité</p><br /> <p style="text-align: center;"> </p><br /> <p style="text-align: center;">Grilled Flatbread with Gruyere Cheese, Sautéed Onions and Steak topped with Chimichurri Sauce</p><br /> <p style="text-align: center;"> </p><br /> <p style="text-align: center;">Charcuterie Platter with mixed cheese, Olives and Cured Meats</p><br /> <p style="text-align: center;"> </p><br /> <p style="text-align: center;">Homemade Coconut Shrimp with Thai Sweet Chili Sauce</p><br /> <p style="text-align: center;"> </p><br /> <p style="text-align: center;">Chicken Satay with Homemade Peanut Sauce</p><br /> <p style="text-align: center;"> </p><br /> <p style="text-align: center;">Sausage Stuffed Balsamic Mushrooms Topped with Parmesan Cheese and Baked</p><br /> <p style="text-align: center;"> </p><br /> <p style="text-align: center;"> </p><br /> <p style="text-align: center;"><strong>STARTERS</strong></p><br /> <p style="text-align: center;"><strong> </strong></p><br /> <p style="text-align: center;">Roasted beet, Fresh Mozzarella and Avocado Salad Topped with Cucumber and Lemon Salsa and Drizzled with Roasted Garlic Balsamic</p><br /> <p style="text-align: center;"> </p><br /> <p style="text-align: center;">Butternut Squash and Sweet Potato Soup with a dollop of Crème Fresh and Chives</p><br /> <p style="text-align: center;"> </p><br /> <p style="text-align: center;">Tuna Poke – Fresh Ahi Tuna marinated in sesame oil and soy sauce, served on a wonton with wasabi drizzle</p><br /> <p style="text-align: center;"> </p><br /> <p style="text-align: center;">Carnalized Onion and Brie Tart Topped with Fresh Arugula and Drizzled with Fig Glaze</p><br /> <p style="text-align: center;"> </p><br /> <p style="text-align: center;">Fresh Catch Citrus Ceviche served with crispy plantain chips</p><br /> <p style="text-align: center;"> </p><br /> <p style="text-align: center;">Roasted Cauliflower topped with Pumpkin Seeds, Dried Cherries and Green Goddess Drizzle</p><br /> <p style="text-align: center;"> </p><br /> <p style="text-align: center;">Coconut Curry Mussels Served with Crusty Bread</p><br /> <p style="text-align: center;"> </p><br /> <p style="text-align: center;">Grilled Pears and Arugula Wrapped in Prosciutto, Topped with Gorgonzola, Candied Pecans and Fig Vinaigrette </p><br /> <p style="text-align: center;"> </p><br /> <p style="text-align: center;"><strong>DINNER</strong></p><br /> <p style="text-align: center;"><strong> </strong></p><br /> <p style="text-align: center;">Marinated Grilled Lobster with Tomato Bacon Butter, Gouda Polenta and Spinach Basil Pesto served with Prosciutto Wrapped Green Beans</p><br /> <p style="text-align: center;"> </p><br /> <p style="text-align: center;">Coffee and Coco Rubbed Grilled Fillet with an Ancho Chili Sauce, roasted` asparagus and Salt and Vinegar Smashed Potatoes</p><br /> <p style="text-align: center;"> </p><br /> <p style="text-align: center;">Jerk Spiced and 24 Marinated Pork Tenderloin with Homemade Pineapple Chutney, sweet potato au gratin and Green Beans Sautéed with Cashews and Shallots</p><br /> <p style="text-align: center;"> </p><br /> <p style="text-align: center;">Red Wine Braised Beef Short Ribs with Cauliflower Puree, Roasted Fennel and Maple Roasted Brussel Sprouts</p><br /> <p style="text-align: center;"> </p><br /> <p style="text-align: center;">Portuguese Seafood Bouillabaisse – Mixed Seafood in a Seafood Tomato Broth Served with Warm Homemade Crusty Bread</p><br /> <p style="text-align: center;"> </p><br /> <p style="text-align: center;">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</p><br /> <p style="text-align: center;"> </p><br /> <p style="text-align: center;">Coconut Chicken or Shrimp Curry served with Jasmine Rice and Roasted Cauliflower and Broccoli</p><br /> <p style="text-align: center;"> </p><br /> <p style="text-align: center;">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</p><br /> <p style="text-align: center;"> </p><br /> <p style="text-align: center;"><strong> </strong></p><br /> <p style="text-align: center;"><strong>DESSERT</strong></p><br /> <p style="text-align: center;"><strong> </strong></p><br /> <p style="text-align: center;">Warm Chocolate Fondant with Vanilla Ice Cream, Salted Caramel and Raspberry Sauce</p><br /> <p style="text-align: center;"> </p><br /> <p style="text-align: center;">New York Style Cheesecake topped with Mango, Strawberries and Blueberries</p><br /> <p style="text-align: center;"> </p><br /> <p style="text-align: center;">Rum Chocolate Ganache Pots</p><br /> <p style="text-align: center;"> </p><br /> <p style="text-align: center;">Fresh Homemade Key Lime Pie with Graham Cracker Crust and Meringue Topping</p><br /> <p style="text-align: center;"> </p><br /> <p style="text-align: center;">Poached Pears in Red Wine with Mascarpone Cream and Dark Chocolate Drizzle</p><br /> <p style="text-align: center;"> </p><br /> <p style="text-align: center;">Rum Fudge Pie</p><br /> <p style="text-align: center;"> </p><br /> <p style="text-align: center;">Lemon Berry Parfaits</p><br /> <p style="text-align: center;"> </p><br /> <p style="text-align: center;">Pana cotta topped with Fresh Berries and Raspberry and Passion Fruit Puree</p><br /> <p style="text-align: center;"> </p><br /> <p style="text-align: center;">Vanilla Cream Brule Torched to Perfection</p><br /> <p style="text-align: center;"> </p><br /> <p style="text-align: center;">Carrot Cake with Pineapple Cream Cheese Frosting and Pralines and Cream Ice Cream</p> </div> </div> </div> </div> </div>
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- gpt_description: <h3>Elevator Summary</h3> <p>REFLECTIONS, a stunning 124' Christensen built in 1999 and last refitted in 2021, is a masterpiece of design and engineering currently available for luxury charters in the Bahamas. This impressive vessel accommodates up to 10 guests in 5 well-appointed staterooms. Boasting a beam of 27' and a draft of 7', she offers a spacious and stable platform for luxury cruising with a maximum speed of 20 knots and a cruising speed of 14 knots. REFLECTIONS comes fully equipped with a wide array of amenities and water toys, ensuring every journey is a thrilling adventure coupled with serene relaxation.</p> <h3>Accommodation</h3> <p>REFLECTIONS offers sumptuous accommodations for <b>10 guests</b> across <b>5 staterooms</b>, featuring a blend of elegant designs and lavish amenities. The yacht’s special layout includes: <ul> <li>An on-deck master stateroom with a king-sized bed, full-width his and hers bath, a marble shower, and a Jacuzzi tub.</li> <li>Four guest staterooms located below deck, comprising two VIP Queen staterooms and one additional Queen. Each room is equipped with opulent en-suite facilities.</li> <li>A twin stateroom to port, ensuring comfortable accommodation for all guest configurations.</li> </ul> </p> <h3>Toys</h3> <p>REFLECTIONS is packed with an extensive collection of water toys designed to entertain guests of all ages and adventure levels, including: <ul> <li><b>36’ Everglades tender</b> with 2x425 hp Yamahas (2023)</li> <li>18' Novurania Rib tender</li> <li>Multiple water sports equipment such as two Yamaha WaveRunners (2018), Ronix district Wakeboard & boots (2019), and two paddleboards</li> <li>Comprehensive fishing gear and a full selection of pole spears</li> <li>Diverse snorkel gear</li> <li>Beach party setup with canopy and chairs, assorted beach games like bocce balls, and yoga mats</li> </ul> </p> <h3>Amenities</h3> <p>Indulgently equipped, REFLECTIONS presents a variety of top-tier amenities ensuring comfort and luxury: <ul> <li><b>Full air conditioning</b> for comfortable climates no matter the outdoor weather</li> <li><b>Onboard WIFI</b> system for continuous connectivity</li> <li>Full <b>Jacuzzi</b> on the deck to relax while soaking in the panoramic ocean views</li> <li><b>Bimini and sun awning</b> for shaded outdoor relaxation areas</li> <li>BBQ on the deck for al fresco dining experiences</li> <li>Salon TV, stereo, and a comprehensive multimedia system for entertainment onboard</li> </ul> <p> <h3>Crew</h3> <p>The expertly trained and highly experienced crew of 6 on REFLECTIONS is ready to cater to your every need. Led by Captain Enrico DiGennaro, the crew ensures safety, comfort, and bespoke luxury service throughout your journey. Each member brings a unique skill set aimed at enhancing the guest experience, from sumptuous culinary delights prepared by our Chef to seamless service provided by our stewardesses, each detail is meticulously crafted to heighten the elegance and comfort of your charter experience.</p>
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src="/wp-content/uploads/moimg/yachtadmin/yachtlg/yacht6692/6692brochure9_w-800px_resize-800,538.jpg" /> </div> <div class="swiper-slide"> <img loading="lazy" height="538" width="800" src="/wp-content/uploads/moimg/yachtadmin/yachtlg/yacht6692/6692brochure10_w-800px_resize-800,538.jpg" /> </div> <div class="swiper-slide"> <img loading="lazy" height="538" width="800" src="/wp-content/uploads/moimg/yachtadmin/yachtlg/yacht6692/6692brochure11_w-800px_resize-800,538.jpg" /> </div> <div class="swiper-slide"> <img loading="lazy" height="538" width="800" src="/wp-content/uploads/moimg/yachtadmin/yachtlg/yacht6692/6692brochure12_w-800px_resize-800,538.jpg" /> </div> <div class="swiper-slide"> <img loading="lazy" height="538" width="800" src="/wp-content/uploads/moimg/yachtadmin/yachtlg/yacht6692/6692brochure13_w-800px_resize-800,538.jpg" /> </div> <div class="swiper-slide"> <img loading="lazy" height="538" width="800" src="/wp-content/uploads/moimg/yachtadmin/yachtlg/yacht6692/6692brochure14_w-800px_resize-800,538.jpg" /> </div> <div class="swiper-slide"> <img loading="lazy" height="538" width="800" src="/wp-content/uploads/moimg/yachtadmin/yachtlg/yacht6692/6692brochure15_w-800px_resize-800,538.jpg" /> </div> <div class="swiper-slide"> <img loading="lazy" height="538" width="800" src="/wp-content/uploads/moimg/yachtadmin/yachtlg/yacht6692/6692brochure16_w-800px_resize-800,538.jpg" /> </div> <div class="swiper-slide"> <img loading="lazy" height="538" width="800" src="/wp-content/uploads/moimg/yachtadmin/yachtlg/yacht6692/6692brochure17_w-800px_resize-800,538.jpg" /> </div> <div class="swiper-slide"> <img loading="lazy" height="538" width="800" src="/wp-content/uploads/moimg/yachtadmin/yachtlg/yacht6692/6692brochure18_w-800px_resize-800,538.jpg" /> </div> <div class="swiper-slide"> <img loading="lazy" height="538" width="800" src="/wp-content/uploads/moimg/yachtadmin/yachtlg/yacht6692/6692brochure19_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">REFLECTIONS</h3> </div> <div class="col-md-12 nopadding"> <div class="col-md-12 single_yacht_price mo_green"> From $87,500/week </div> <div class="row nopadding fourths"> <!-- <div class="col-md-4"> </div>--> <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"> 124 ft </div> <div class="col-md-4 col-sm-6 overflow-hidden descline"> Christensen </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: 2021 </div> <div class="col-md-4 col-sm-6 overflow-hidden descline"> 80 US Gall/Hr </div> </div> </div> </div> <div class="col-md-12"> <p class="text-center conversion_buttons mt-3 mb-0 "> <a href="https://bahamasmotoryachts.com/yacht/crewed-yacht/reflections-124-ft-christensen/" 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/reflections/reflections-main-image-uprayc-1676039180.jpg?ssl=1" data-title = "REFLECTIONS" data-link = "https://bahamasmotoryachts.com/yacht/crewed-yacht/reflections-124-ft-christensen/" data-price = "87500">Inquire</button></p> </div> </div> </div> </div>