79°F | , Nassau, the Bahamas
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Yacht Description

RENAISSANCE yacht is a 116.00 ft long motor yacht monohull and spends the summer and winter season in the Bahamas. It was built by Hargrave in 2016. A refit was done in NEW YACHT. The yacht layout features 5 cabins and accommodates 10 guests. The cabin arrangement is following: 5 king cabins, 2 twin cabins.

The motor yacht features Engine Brand: CATERPILLAR Engine Model: C-32 ACERT 1900 hp (2) 45 Kw Northern Lights w/sound shield water drop exhaust Zero speed stabilizers engines and a generator.

Accommodation

STATEROOMS:

Five luxurious king-berth suites including an on deck master and two lower king staterooms that convert to twin staterooms are found aboard M/V RENAISSANCE that were designed to pamper all the needs of your family or guests.

Cabin Breakdown

King Cabins: 5
Twin Cabins: 2

RENAISSANCE Yacht Details

10

Guests

5

Cabins

6

Crew

Hargrave

Built by

$85,000 - $85,000

Weekly price low-high season

NEW YACHT

Refit

Amenities

Salon Stereo: Yes
Salon Tv: Yes
Sat Tv: Yes
Multimedia System: Yes
Nude: Yes
Crew Pets: No
Number Dine In: Din
Water Maker: Yes
Ice Maker: Yes
Board Games: Yes
Special Diets: Yes
Kosher: Yes
Bbq: Yes
Gay Charters: Yes
Hairdryers: Yes
Number Of Port Hatches: Yes
Smoking: On Deck
Crew Smokes: No
Children Ok: Yes
Generator: 45KW Northern Lights
Voltages: 220V, 110V, 24V, 12V

Price Details

Price from: USD85,000

High season rate: $85,000

Daily Rate is the high rate divided by 6 for charters less than 5 days.

Specifications

Tube: Yes
Guests: 10
Draft: 6
Helipad: No
Ac: Full
Ac Night: Yes
Built: 2016
Turnaround: 48 hours
Cabins: 5
King: 5
Twin: 2
Showers: 5
Basins: 6
Heads: 6
Jacuzzi: Yes

Features

BBQ: Yes
AC: Full
Generator: 45KW Northern Lights
Internet: Onboard WIFI

Layout

More Specifications

Flag: US
Homeport: Newport RI
Resort Course:
Yacht Permit: 2
Yacht License: 2
Yacht Mca: 0
Yacht Insurance:

Diving

Air Compressor: Not Onboard
Scuba On Board: Yacht offers Rendezvous Diving only

Fishing

Fishing Gear: Yes
Deep Sea Fishing: Yes

Green Initiatives

Water Sports

Dinghy Size: 25' Chris Craft
Kayaks 1 Pax: 0
Kayaks 2 Pax: 2
Dinghy Hp:
Floating Mats: Yes
Dinghy Pax:
Swim Platform: Yes
Water Skis Adult: Yes
Boarding Ladder: Marquipt
Water Skis Kids: 0
Sailing Dinghy: YES
Jet Skis: 0
Beach Games: Yes
Wave Runners: 2
Kneeboard: Yes
Windsurfer: 0
Snorkel Gear: Yes
Underwater Camera: Yes
Scurfer: Yes
Underwater Video: 0
Wake Board: Yes
Paddleboard:

Crew

Crew Information

CAPTAIN

First Mate

Chief Stewardess

Deckhand

Second Stewardess

Captain: Douglas Meier

CAPTAIN Douglas Meier – Former U.S. Coast Guard - American
Doug’s love affair with the sea started at an early age while spending summers on Jersey shore with his family. This led him to the U.S. Coast Guard where he spent his time in Miami conducting drug enforcement and Search and Rescue operations. After five years, Doug moved into the private yacht sector and ran as mate/engineer on a very well-known 114 ft. charter yacht operating in the Caribbean basin and western North Atlantic. At the age of 26 a chance meeting with the owner of a 106 ft. globetrotting yacht leads to Doug taking over as captain, and four years later he was back on the 114, this time as captain. Over the past 25 years, Doug has run some very popular charter with the latest one being the motor yacht Renaissance, Serving as build captain he oversaw all the little details that make her a perfect charter boat. We all have our favorites, and Doug says this one is his.

CHEF Chris Connell
Christopher was immersed in the world of cooking from an early age, cooking at his father's popular cafe in Portland at the age of 13. From there he worked extensively in Seattle's restaurant scene, seeking out and training under some of the city's best chef's including Larkin Young and Thierry Rautureau. Chris also worked at the Thierry's award-winning restaurant, Loulay. Chris has been part of the Renaissance crew since September 2018. When Christopher isn't cooking, he is probably playing music with his friends or spending time with his family, either at his father's restaurant or on his mother's farmhouse.

FIRST MATE Delaney Even
Delaney has always found herself most at home when she was close to the ocean. From endless beach days as a kid at Alki Beach in Seattle Washington, to sunset surfing while in high school in San Diego California, to eventually competing for her Collegiate sailing team in San Francisco. During summers of college she took her love for the ocean aboard, working as a skipper in Greece and Croatia. Shortly after graduating from UC Berkeley in 2017, she joined the yachting industry. Over the years she has worked on yachts in the Mediterranean, the Caribbean, West and East Coast America and Central America. Delaney holds a U.S. Coast Guard license and is a certified sailing instructor. Delaney enjoys acyroyoga, hiking, snorkeling and all things active. She looks forward to making your stay onboard MY Renaissance comfortable, exciting and memorable!

CHEIF STEWARDESS Brooke Whitt
Born in central Florida, Brooke was imprinted with the coastal atmosphere encompassing a small world of fishing, boating, surfing and water sports. After completing her Associates degree, she decided to make the big move to south Florida to pursue a career in the yachting industry. In 2015 she began her role as a stewardess, experiencing a whole new world of travel, foreign friends, and exclusive destinations. Over the last 4 years Brooke has enjoyed the yachting experience and takes pride in the hard work and dedication she has accomplished alongside her fellow crew mates. Aside from yachting, Brooke enjoys traveling, physical activities and sports, reading and gardening.

DECKHAND Tristan Reinhard
Tristan grew up on a farm in Williamstown, Massachusetts. After attending Coastal Carolina University, he decided to trade farm life for a life at sea. Starting as a jet ski guide, he later began driving center consoles until eventually moving on to join M/Y Renaissance. During his free time, he enjoys anything active and outdoors; dirt biking, fly fishing, hiking and climbing to name a few. He looks forward to sharing his love for fishing and the ocean with each M/Y Renaissance guest.

SECOND STEWARDESS Samantha Harris
Samantha, who likes to be called Sam, was born in Okinawa Japan but was raised in San Diego California. Having several years of experience in the hospitality industry Sam decided to move in yachting and took the plunge in 2017. Growing up in a military family gave her a love for traveling and meeting new people, yachting was a perfect fit. In her off time, you will find Sam either hiking, at the beach, or on a paddle board.

Menu

One week of menu choices


Day one


Breakfast:


Seasonal Fruit Platter


Selection of Lowfat Yogurts


Eggs cooked any style (Egg whites available)


Sausage, Bacon, and Homefries


Breakfast Special:


Crab and Spinach Eggs Benedict with Chive Hollandaise


Lunch:


Lyonnaise Salad


Arugula and Frisbee tossed in a Mustard Truffle Vinaigrette with Bacon Lardons and Herbed


Croutons. Topped with soft poached Eggs


Hor d’ Oeuvres:


Charcuterie Platter (Chef’s selection of Meat and Cheeses)


Spiced Nuts


Dinner:


1st Course:


Roasted Cauliflower Soup


2nd Course:


Snapper Steamed in Banana Leaves with Mango, Porcini Mushrooms, and Ginger


with White Wine Sauce


3rd Course:


Pot du Creme with Anise Hazelnut Sable and Chantilly Creme


 


Day Two


Breakfast:


Seasonal Fruit Platter


Selection of Lowfat Yogurts


Eggs cooked any style (Egg whites available)


Sausage, Bacon, and Homefries


Breakfast Special:


Crepes stuffed with Nutella and Banana with Chantilly Creme, toasted Hazelnuts


and Powdered Sugar


Lunch:


Tuna Nicoise Salad


Olive Oil poached Tuna on a Bed of Butter Bibb Lettuce with Haricot Vert, Fingerling Potatoes,


and Soft boiled Egg


Hor d’ Oeuvres:


Beef Brochette with Harissa Deviled Egg Mousse


Cucumber and Hummus Coin


Dinner:


1st Course:


Gem Lettuce tossed in Tarragon Vinaigrette with Parmesan Snow and toasted Walnuts


2nd Course:


Bouillabaisse


Local fish, Clams, Mussels, and Squid poached in a Saffron Tomato Broth


with Rouille Crouton and Fennel Salad


3rd Course:


Meskouta Cake with Lemon Curd and Strawberries


 


Day Three


Breakfast:


Seasonal Fruit Platter


Selection of Lowfat Yogurts


Eggs cooked any style (Egg whites available)


Sausage, Bacon, and Homefries


Breakfast Special:


Chilaquiles Verde with poached Eggs, Cotija Cheese, and Pico de Gallo


Lunch:


Fish Tacos Family Style


Mahi Mahi with a selection of Corn and Flour tortillas, shredded lettuce, tomatoes, onion, and


cilantro. With assorted sauces, Pico de Gallo, and Sour Cream


Hor d’ Oeuvres:


Gazpacho “Shots”


Conch Salad


Dinner:


1st Course:


Butternut Soup with Candied Bacon and Creme Fraiche


2nd Course:


Chicken Roulade


Prosciutto and Spinach rolled into Chicken Breast with Succotash and Basil Sauce


3rd Course:


Ice Cream “Smore”


Peanut Butter Ice Cream with Graham Cracker crumbles, Chocolate sauce, toasted Peanuts, and


Merengue Brûlée


 


Day Four


Breakfast:


Seasonal Fruit Platter


Selection of Lowfat Yogurts


Eggs cooked any style (Egg whites available)


Sausage, Bacon, and Homefries


Breakfast Special:


Turkey Hash


Turkey, Potatoes, Bell Peppers, and Onions with a Sriracha Ketchup


Lunch:


Kale Salad tossed in a Warm Champagne Vanilla vinaigrette with Tomatoes and Mushrooms.


Topped with Grilled Shrimp


Hor d’ Oeuvres:


Crudite and Relish Tray


Phyllo Bites


Dinner:


1st Course:


Roasted Beet Salad with Arugula, Citrus Supremes, Chèvre, and Pistachios


2nd Course:


Fish and Chips


Halibut battered and fried, served with Truffle Parmesan French Fries


and Spicy Remoulade Sauce


3rd Course:


Apple Crisp ala Mode


 


Day Five


Breakfast:


Seasonal Fruit Platter


Selection of Lowfat Yogurts


Eggs cooked any style (Egg whites available)


Sausage, Bacon, and Homefries


Breakfast Special:


Baked Eggs Andalusia


Organic Eggs baked with Chorizo, Eggplant and Tomatoes with Capers and Manchego


Lunch:


Grouper Tartine


Poached Grouper in a Lemon Aoili on toasted Farm Bread with Heirloom Tomatoes,


shaved Radish, and Bull’s Blood Microgreens


Hor d’ Oeuvres:


Spanakopita


Crab Cakes


Dinner:


1st Course:


Grilled Radicchio with Buttermilk, toasted Hazelnuts, Maytag Blue Cheese, and Chive Oil


2nd Course:


Shrimp Creole


Jumbo Prawns and Chorizo in a Spicy Tomato, Okra, and Pepper Sauce


Served over Jasmine Rice


3rd Course:


Berries and Cream


 


Day Six


Breakfast:


Seasonal Fruit Platter


Selection of Lowfat Yogurts


Eggs cooked any style (Egg whites available)


Sausage, Bacon, and Homefries


Breakfast Special:


Handmade Biscuits with a Porcini Sausage Gravy and Chives


Lunch:


Jerk Caesar Salad


Crisp Romaine, Herbed Croutons, Mango and Shaved Parmesan


Topped with Grilled Jerk Chicken Breast


Hor d’ Oeuvres:


Sweet Pea Puree with Feta and Prosciutto


Bacon wrapped Scallops


Dinner:


1st Course:


Tomato Fennel Soup


2nd Course:


Grilled Wahoo with Cashew Romesco, roasted Cauliflower, herbed Fingerling Potatoes.


Drizzled with Chive Oil


3rd Course:


Butterscotch Creme Brulee


 


Day Seven


Breakfast:


Seasonal Fruit Platter


Selection of Lowfat Yogurts


Eggs cooked any style (Egg whites available)


Sausage, Bacon, Homefries


Breakfast Special:


Salmon Scramble with Chèvre, Leeks and Fines Herbs


Lunch:


Seared Scallops with Avocado Mousse, Corn Relish, Brûlée Tomatoes,


and aged Balsamic Vinegar


Hor d’ Oeuvres:


Fois Gras on Pain Perdu with Pickled Figs


Shrimp Cocktail


Dinner:


1st Course:


Organic Scrambled Egg with White Sturgeon Caviar and Lime Creme Fraiche


2nd Course:


Classic Wedge Salad with Tomatoes, julienne Bacon, and Maytag Blue Cheese Dressing


3rd Course:


Filet Mignon with Celeriac puree, organic Heirloom Carrots, Asparagus and Bordelaise


4th Course:


Chocolate Mousse with Raspberries


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Gallery

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    • RENAISSANCE

      Price from $85,000

      High season $85,000

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