Central Exumas 
Bahamas Yacht Charter – 7-Day Itinerary Guide to Bahamas 
Bahamas Luxury Fishing Yacht Charters 
SERENDIPITY Yacht Description
The Sunreef 62 catamaran has a splended grey hull and large living spaces totalling 2,422 sq2. As a luxury sailing catamaran, Serendipity's design speaks more as chic metropolian than maritime. The flybridge is equipped with a wet bar and accompanying BBQ grill. All cabins have their own bathrooms and feature queen-sized beds.
Advertised by DMA Yachting, the astonishing charter yacht SERENDIPITY is a 62 ft sailing catamaran. The main attractions of SERENDIPITY are her elegant profile and experienced crew. SERENDIPITY spends the summer and winter season in the Bahamas. She was delivered by the well-known ship builder Sunreef Yachts in 2009. The expansive yacht layout features 3 generous cabins and easily accommodates up to 6 guests.
SERENDIPITY is introduced primarily as a sailing catamaran. The the heart of the yacht is the main saloon, which connects to the aft deck. The aft deck is expansive, with a comfortable dining and seating area and usually it is where you, as a charter guest, spend most of your time. The tasteful cabins offer unbeatable views in the morning and are located just below deck. The cabins offer designer mattrace beds and feature ensuite bathrooms. Multiple portholes provide a connection with the natural world outside.
What is the cabin arrangement of SERENDIPITY?
- 2 VIP cabins
- 1 Double cabin
SERENDIPITY
-
Weekly price: $26,000 - $30,000
Low Season | High Season
- Length: 62'
- # of Guests: 6
- # of Cabins: 3
- # of Crew: 2
- Builder: Sunreef Yachts
- Consumption: 4 US Gall/Hr
- Cruising Speed: 8 Knots
- Max. Speed: 10 Knots
- Built Year: 2009
SERENDIPITY Charter Price Details
| Season Name | 2 guests | 3 guests | 4 guests | 5 guests | 6 guests | 7 guests | 8 guests | 9 guests | 10 guests | 11 guests | 12 guests |
| Winter 2023 to 2024 | $26,000 | $0 | $28,000 | $0 | $30,000 | $0 | $0 | $0 | $0 | $0 | $0 |
SERENDIPITY Yacht Charter Price
| # of charter days | Base Price | APA (deposit for provisioning, fuel, docking fees, etc) | Total | Note | |
|---|---|---|---|---|---|
| 14 day charter | 52,000$ to 60,000$ | 10,400$ to 18,000$ | 62,400$ to 78,000$ | Discounts outside the main season are common. | |
| 7 day charter | 26,000$ to 30,000$ | 5,200$ to 9,000$ | 31,200$ to 39,000$ | Standard charter rate, base for all calculations. | |
| 3 day charter | 13,000$ to 15,000$ | 2,600$ to 4,500$ | 15,600$ to 19,500$ | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 26,000$ / 6 * 3 days = 13,000$ |
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: $26,000
High season rate: $30,000
Day Charter rates:
$4,800 for up to six guests. $200 per additional guest with a maximum of twenty guests.
Day charters are from 10:00am to 3:00pm and include lunch and full bar.
There is a 4% Port tax and 10% VAT.
Christmass 2024 $34,000 2-6 Pax
New Years 2024-2025 $34,000 2-6 Pax
Day Charter rates:
$4,800 for up to six guests. $200 per additional guest with a maximum of twenty guests.
Day charters are from 10:00am to 3:00pm and include lunch and full bar.
There is a 4% Port tax and 10% VAT.
Christmass 2024 $34,000 2-6 Pax
New Years 2024-2025 $34,000 2-6 Pax
Price Terms
Inclusive
Amenities
Nude:
Inq
Crew Pets:
No
Special Diets:
Inq
Kosher:
Inq
Gay Charters:
Inq
YachtNudeCharters:
Inq
Crew Smokes:
No
Specifications
Guests:
6
Maxspeed:
10 Knots
Draft:
4.9
Cruising Speed:
8 Knots
Helipad:
No
Ac:
Full
Ac Night:
Built:
2009
Turnaround:
48 hour min
Cabins:
3
King:
Queen:
2
Double:
1
Single:
Twin:
Pullman:
Showers:
3
Basins:
3
Heads:
3
Electric Heads:
3
Jacuzzi:
No
Features
AC: Full
Cruising Speed: 8 Knots
Max Speed: 10 Knots
Layout
More Specifications
Flag:
USA
Homeport:
Georgetown, Bahamas
Resort Course:
Yacht Permit:
1
Yacht License:
1
Yacht Mca:
0
Yacht Insurance:
Diving Yacht offers Rendezvous Diving only
Scuba On Board:
Yacht offers Rendezvous Diving only
Fishing
Fishing Gear:
Fishing Gear Type:
Rods:
Deep Sea Fishing:
Green Initiatives
Green Initiative:
Reusable Bottles:
Other Green Efforts:
Water Sports
Dinghy Size:
Kayaks 1 Pax:
Kayaks 2 Pax:
Dinghy Hp:
Floating Mats:
Dinghy Pax:
Swim Platform:
Water Skis Adult:
Boarding Ladder:
Water Skis Kids:
Sailing Dinghy:
Jet Skis:
Beach Games:
Wave Runners:
Kneeboard:
Windsurfer:
Snorkel Gear:
Underwater Camera:
Scurfer:
Underwater Video:
Wake Board:
Paddleboard:
Seabob:
Sea Scooter:
Crew
Crew Information
Captain: CAPTAIN MATTHEW JAMES MANNINEN
Matthew and Jennica
Matthew is from Birmingham, Michigan, a midwestern town with a rich history and high regard for family values. His family enjoyed frequent adventures together boating on Lake Loraine. Even as a young 5-year old, Matthew was eager to learn the ropes and everything there was to know about boating! Growing up, he was always active in a variety of sports; skiing, fishing, hunting, canoeing, rock climbing, American football, soccer, baseball, and basketball. He even held the State record for hurdles in the 8th grade. Matthew’s natural energy keeps him motivated to excel and drives him to seek out his greatest passions.
Similar in diversity to his sports interests, Matthew’s career path has lead him to develop unique, specialized skill sets required for each position. He was a whitewater raft guide for 6 years in Colorado, a waiter at The Grub Steak restaurant in Estes Park, Colorado, a professional bartender at multiple bars in Austin, Texas, a professional musician for 15 years in Colorado and Austin, owned a record label and recording studio called Stardust Drive in Austin, Texas and was involved in real estate development. Enjoying and thriving in each of these endeavors, he left this all behind to finally follow his dream and sail to the Caribbean.
Captain Matthew has now been sailing in the Exuma Cays for over twelve years and has become intimately familiar with some truly prime spots! His favorite place on earth to sail is the Bahamas, especially the Exumas, which showcases the clearest water in the world and every shade of Blue. Matthew is constantly mesmerized by the beauty, charmed by the friendliness of the locals and in awe of all the Exuma blue. His energy is contagious in that guests find themselves living by his motto, and discovering: “Another Best Day Ever!”
Jennica grew up in a little town called Salem, south of Stockholm, Sweden. She was the youngest of three girls, an accomplished horse show jumper, very eager to learn new things, and always a bit restless. She wanted to see the world, and she had a plan. Jennica worked almost day and night at her job with Autistic children to saving up money to go backpacking. Starting her solo journey India at the age of 20, her six month adventure turned into two years exploring the Himalayas, Rajasthan, and Goa.
Her next path lead her to Australia where she worked cowgirl on a ranch and some local eateries. While she loved horses, Jennica soon discovered a stronger pull towards a passion of cooking for others. She started taking cooking classes all over the world and even worked as a chef in India. Guests aboard Serendipity will have a rare culinary opportunity to sample a truly international menu. Among her most popular dishes, “Smorgastarta”, Jennica explains, “is a lunch that introduces guests to Swedish culture. It’s a big sandwich cake, decorated with beautiful colors and delicious meats and cheeses. People always want seconds.”
Finding herself in the beautiful Caribbean was a natural next step, where she loves to share her sense of adventure from exploring picturesque coves and snorkel spots, to creating an experience on every plate!
Menu
WAKE UP TO WONDERFUL
BREAKFAST BURRITOS: Scrambled eggs, honey glazed ham, cheese and peppers rolled into a burrito and grilled to perfection on a cast iron plate. Served with an arugula, avocado and oven roasted cherry tomato salad.
SWEET INDULGENCES: Fluffy pancakes/waffles/crepes topped with fresh berries, golden syrup and a home-made berry sauce.
CHILAQUILES IN PARADISE: A delicious mexican breakfast of over easy fried eggs, corn tortilla chips and boat made enchilada sauce. Topped with avocado, shallots, feta cheese, lime and jalapenos for a bit of heat.
BERRY PARFAIT: Granola and nut clusters served with Greek yogurt, fresh berries and drizzled with raw honey. Coconut flakes, cinnamon, chia seeds and home-made berry sauce served on the side for extra toppings.
BREAKFAST FRITTATA: Cheddar cheese, red pepper and baby spinach baked frittata served with home-made sweet potato hash browns, delicious bacon and fresh avocado slices.
CLASSIC FRY UP: Two fried/scrambled eggs served with maple breakfast sausage links and grilled mushrooms. Whole grain toast served on the side with a variety of jams and spreads.
SCRUMPTIOUS MID-DAY PAUSE
SURF AND TURF ISLAND SKEWARS: Teriyaki glazed shrimp, pineapple and pepper skewers, chargrilled to perfection on the BBQ. Served with an orzo pasta salad.
BYO BURGERS: Build your own island burgers with sesame topped fresh buns, home-made beef patties, cheese slices, grilled pineapple slices, shredded lettuce, tomato slices and caramelized red onions. A variety of condiments available to add to your burger.
FIESTA OF FLAVOR: Breaded shrimp and crispy beer battered fish tacos, served with a toasted sesame seed and mango coleslaw, a fresh salsa, guacamole and tortilla chips.
AHI TUNA SALAD: Sesame seared tuna, served on a balsamic tossed arugula salad, topped with slithered almonds, pickled ginger, green seaweed salad and wasabi mayonnaise. Served with garlic bread slices and Amy’s home-made tuna sauce.
PULLED PORK PITAS: Slow roasted pork tenderloin shredded and mixed with home-made BBQ sauce. Served in a grilled pita along with shredded coleslaw and topped with fresh cilantro.
KARIZMA STYLE CRAB CAKES: Home-made lump crab cakes, served with a quinoa and arugula salad and grilled, buttery corn on the cob.
AFTERNOON REFRESHMENTS
PROSCUITO WRAPPED PEARS with arugula and a balsamic pomegranate reduction
FOCACCIA freshly baked with boat made hummus
OTA IKA a Tongan-style ceviche with coconut milk, fresh herbs and lime
CHARCUTERIE CHEESE BOARD with a variety of cheeses, cold meats, nuts and dried fruit
SUSHI rolled on board with freshly caught fish
LOBSTER EGG ROLLS home-made with pickled ginger, wasabi and soya sauce
ALFRESCO EVENINGS.
THAI SHRIMP CURRY: shirmp simmered in an aromatic red Thai coconut curry sauce, infused with ginger and lemon grass. Served over a bed of fluffy jasmine rice with stir fried vegetables, fresh naan bread and a generous handful of fresh cilantro.
COCONUT AND NUT CRUSTED MAHI: Fresh locally caught Mahi Mahi baked and served on a bed of coconut and lime rice, topped with a fresh mango salsa and drizzled with a cocnut and mango cream sauce.
LOBSTER CABONARA: Linguine pasta tossed in caramelized red onions, parmesan, freshly ground black pepper and smoke salt crystals. Served with melt-in-your-mouth garlic bread.
BBQ NIGHT: A family style meal of marinated slow roasted baby back ribs and chargrilled BBQ steaks, served with twice baked potatoes and a hearty eggplant parmesan.
OVEN ROASTED LAMB: Rosemary and garlic rubbed rack of lamb, roasted to perfection and served on a bed of garlic sautéed potatoes with blistered green beans and broccolini. Finished off with a red wine and balsamic reduction.
PERFECTLY SEARED SALMON: Salmon fillets pan seared with dill, garlic and butter and served on a bed of coconut rice with roasted asparagus spears.
SCRUMPTIOUS DESSERTS
BERRY CRUMBLE PIE with French vanilla ice cream, drizzled with a home-made berry sauce.
VANILLA BEAN CHEESECAKE with a graham cracker crust and a berry compote
DECADENT CHOCOLATE BROWNIE with ice cream and sliced strawberries
DATE TRUFFLES rolled in coconut and served with a Karizma-style Bushwhacker shot
DESSERT BOARD with coconut macaroons and chocolate drizzled strawberries
PINEAPPLE UPSIDE DOWN CAKE freshly baked and sprinkled with cinnamon and coconut
ISLAND COCKTAILS
PAINKILLER: Rum, pineapple juice, orange juice and coconut cream topped with freshly grated nutmeg
PINA COLADA: Rum, pineapple juice and coconut juice
DARK N’ STORMY: Rum, ginger beer and bitters
GINGER MOJITO: Rum, simple syrup, club soda, freshly grated ginger, lime juice and fresh mint
ROSEMARY GIN: Honey and rosemary simple syrup, gin, lemon juice, tonic water
molon36253
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- wpcf_length: 62.00
- wpcf_beam: 30.9
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- wpcf_builder: Sunreef Yachts
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- currency: USD
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- wpcf_price_details: Day Charter rates: $4,800 for up to six guests. $200 per additional guest with a maximum of twenty guests. Day charters are from 10:00am to 3:00pm and include lunch and full bar. There is a 4% Port tax and 10% VAT. Christmass 2024 $34,000 2-6 Pax New Years 2024-2025 $34,000 2-6 Pax
- wpcf_crew: a:15:{s:4:"info";s:3327:"Matthew and Jennica<br /> <br /> Matthew is from Birmingham, Michigan, a midwestern town with a rich history and high regard for family values. His family enjoyed frequent adventures together boating on Lake Loraine. Even as a young 5-year old, Matthew was eager to learn the ropes and everything there was to know about boating! Growing up, he was always active in a variety of sports; skiing, fishing, hunting, canoeing, rock climbing, American football, soccer, baseball, and basketball. He even held the State record for hurdles in the 8th grade. Matthew’s natural energy keeps him motivated to excel and drives him to seek out his greatest passions.<br /> <br /> Similar in diversity to his sports interests, Matthew’s career path has lead him to develop unique, specialized skill sets required for each position. He was a whitewater raft guide for 6 years in Colorado, a waiter at The Grub Steak restaurant in Estes Park, Colorado, a professional bartender at multiple bars in Austin, Texas, a professional musician for 15 years in Colorado and Austin, owned a record label and recording studio called Stardust Drive in Austin, Texas and was involved in real estate development. Enjoying and thriving in each of these endeavors, he left this all behind to finally follow his dream and sail to the Caribbean.<br /> <br /> Captain Matthew has now been sailing in the Exuma Cays for over twelve years and has become intimately familiar with some truly prime spots! His favorite place on earth to sail is the Bahamas, especially the Exumas, which showcases the clearest water in the world and every shade of Blue. Matthew is constantly mesmerized by the beauty, charmed by the friendliness of the locals and in awe of all the Exuma blue. His energy is contagious in that guests find themselves living by his motto, and discovering: “Another Best Day Ever!”<br /> <br /> <br /> <br /> Jennica grew up in a little town called Salem, south of Stockholm, Sweden. She was the youngest of three girls, an accomplished horse show jumper, very eager to learn new things, and always a bit restless. She wanted to see the world, and she had a plan. Jennica worked almost day and night at her job with Autistic children to saving up money to go backpacking. Starting her solo journey India at the age of 20, her six month adventure turned into two years exploring the Himalayas, Rajasthan, and Goa.<br /> <br /> Her next path lead her to Australia where she worked cowgirl on a ranch and some local eateries. While she loved horses, Jennica soon discovered a stronger pull towards a passion of cooking for others. She started taking cooking classes all over the world and even worked as a chef in India. Guests aboard Serendipity will have a rare culinary opportunity to sample a truly international menu. Among her most popular dishes, “Smorgastarta”, Jennica explains, “is a lunch that introduces guests to Swedish culture. It’s a big sandwich cake, decorated with beautiful colors and delicious meats and cheeses. People always want seconds.”<br /> <br /> Finding herself in the beautiful Caribbean was a natural next step, where she loves to share her sense of adventure from exploring picturesque coves and snorkel spots, to creating an experience on every plate!";s:5:"photo";s:81:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht8924/8924brochure44.jpg";s:4:"size";s:1:"2";s:12:"captain_name";s:31:"CAPTAIN MATTHEW JAMES MANNINEN ";s:14:"captain_nation";s:3:"USA";s:12:"captain_born";s:1:"0";s:15:"captain_license";s:60:" MCA Master of Yachts 200t/500t OOW, Bahamian Class A 500t L";s:18:"captain_yr_sailing";s:1:"0";s:21:"captain_yr_chartering";s:1:"0";s:17:"captain_languages";s:19:"English and Swedish";s:9:"crew_name";s:20:"CHEF JENNICA OJANDER";s:16:"crew_nationality";s:6:"Sweden";s:12:"crew_license";s:19:"PADI Advanced Diver";s:15:"crew_yr_sailing";s:1:"0";s:18:"crew_yr_chartering";s:1:"0";}
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- wpcf_mainimg_description: The Sunreef 62 catamaran has a splended grey hull and large living spaces totalling 2,422 sq2. As a luxury sailing catamaran, Serendipity's design speaks more as chic metropolian than maritime. The flybridge is equipped with a wet bar and accompanying BBQ grill. All cabins have their own bathrooms and feature queen-sized beds.
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- wpcf_menu: <p class="p1"> </p> <p class="p1"><span class="s1"><strong>WAKE UP TO WONDERFUL</strong></span></p> <p class="p1"><span class="s1">BREAKFAST BURRITOS: Scrambled eggs, honey glazed ham, cheese and peppers rolled into a burrito and grilled to perfection on a cast iron plate. Served with an arugula, avocado and oven roasted cherry tomato salad. </span></p> <p class="p1"><span class="s1">SWEET INDULGENCES: Fluffy pancakes/waffles/crepes topped with fresh berries, golden syrup and a home-made berry sauce. </span></p> <p class="p1"><span class="s1">CHILAQUILES IN PARADISE: A delicious mexican breakfast of over easy fried eggs, corn tortilla chips and boat made enchilada sauce. Topped with avocado, shallots, feta cheese, lime and jalapenos for a bit of heat.</span></p> <p class="p1"><span class="s1">BERRY PARFAIT: Granola and nut clusters served with Greek yogurt, fresh berries and drizzled with raw honey. Coconut flakes, cinnamon, chia seeds and home-made berry sauce served on the side for extra toppings. </span></p> <p class="p1"><span class="s1">BREAKFAST FRITTATA: Cheddar cheese, red pepper and baby spinach baked frittata served with home-made sweet potato hash browns, delicious bacon and fresh avocado slices.</span></p> <p class="p1"><span class="s1">CLASSIC FRY UP: Two fried/scrambled eggs served with maple breakfast sausage links and grilled mushrooms. Whole grain toast served on the side with a variety of jams and spreads.</span></p> <p class="p1"><span class="s1"><strong>SCRUMPTIOUS MID-DAY PAUSE</strong></span></p> <p class="p1"><span class="s1">SURF AND TURF ISLAND SKEWARS: Teriyaki glazed shrimp, pineapple and pepper skewers, chargrilled to perfection on the BBQ. Served with an orzo pasta salad.</span></p> <p class="p1"><span class="s1">BYO BURGERS: Build your own island burgers with sesame topped fresh buns, home-made beef patties, cheese slices, grilled pineapple slices, shredded lettuce, tomato slices and caramelized red onions. A variety of condiments available to add to your burger.</span></p> <p class="p1"><span class="s1">FIESTA OF FLAVOR:<span class="Apple-converted-space"> </span>Breaded shrimp and crispy beer battered fish tacos, served with a toasted sesame seed and mango coleslaw, a fresh salsa, guacamole and tortilla chips. </span></p> <p class="p1"><span class="s1">AHI TUNA SALAD:<span class="Apple-converted-space"> </span>Sesame seared tuna, served on a balsamic tossed arugula salad, topped with slithered almonds, pickled ginger, green seaweed salad and wasabi mayonnaise. Served with garlic bread slices and Amy’s home-made tuna sauce. </span></p> <p class="p1"><span class="s1">PULLED PORK PITAS: Slow roasted pork tenderloin shredded and mixed with home-made BBQ sauce. Served in a grilled pita along with shredded coleslaw and topped with fresh cilantro. </span></p> <p class="p1"><span class="s1">KARIZMA STYLE CRAB CAKES: Home-made lump crab cakes, served with a quinoa and arugula salad and grilled, buttery corn on the cob. </span></p> <p class="p1"><span class="s1"><strong>AFTERNOON REFRESHMENTS</strong></span></p> <p class="p1"><span class="s1">PROSCUITO WRAPPED PEARS with arugula and a balsamic pomegranate reduction </span></p> <p class="p1"><span class="s1">FOCACCIA freshly baked with boat made hummus</span></p> <p class="p1"><span class="s1">OTA IKA a Tongan-style ceviche with coconut milk, fresh herbs and lime</span></p> <p class="p1"><span class="s1">CHARCUTERIE CHEESE BOARD with a variety of cheeses, cold meats, nuts and dried fruit</span></p> <p class="p1"><span class="s1">SUSHI rolled on board with freshly caught fish</span></p> <p class="p1"><span class="s1">LOBSTER EGG ROLLS home-made with pickled ginger, wasabi and soya sauce</span></p> <p class="p1"><span class="s1"><strong>ALFRESCO EVENINGS</strong>.</span></p> <p class="p1"><span class="s1">THAI SHRIMP CURRY: shirmp simmered in an aromatic red Thai coconut curry sauce, infused with ginger and lemon grass. Served over a bed of fluffy jasmine rice with stir fried vegetables, fresh naan bread and a generous handful of fresh cilantro. </span></p> <p class="p1"><span class="s1">COCONUT AND NUT CRUSTED MAHI: Fresh locally caught Mahi Mahi baked and served on a bed of coconut and lime rice, topped with a fresh mango salsa and drizzled with a cocnut and mango cream sauce.</span></p> <p class="p1"><span class="s1">LOBSTER CABONARA: Linguine pasta tossed in caramelized red onions, parmesan, freshly ground black pepper and smoke salt crystals. Served with melt-in-your-mouth garlic bread. </span></p> <p class="p1"><span class="s1">BBQ NIGHT: A family style meal of marinated slow roasted baby back ribs and chargrilled BBQ steaks, served with twice baked potatoes and a hearty eggplant parmesan. </span></p> <p class="p1"><span class="s1">OVEN ROASTED LAMB: Rosemary and garlic rubbed rack of lamb, roasted to perfection and served on a bed of garlic sautéed potatoes with blistered green beans and broccolini. 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Served with an arugula, avocado and oven roasted cherry tomato salad. </span></p> <p class="p1"><span class="s1">SWEET INDULGENCES: Fluffy pancakes/waffles/crepes topped with fresh berries, golden syrup and a home-made berry sauce. </span></p> <p class="p1"><span class="s1">CHILAQUILES IN PARADISE: A delicious mexican breakfast of over easy fried eggs, corn tortilla chips and boat made enchilada sauce. Topped with avocado, shallots, feta cheese, lime and jalapenos for a bit of heat.</span></p> <p class="p1"><span class="s1">BERRY PARFAIT: Granola and nut clusters served with Greek yogurt, fresh berries and drizzled with raw honey. 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Served in a grilled pita along with shredded coleslaw and topped with fresh cilantro. </span></p> <p class="p1"><span class="s1">KARIZMA STYLE CRAB CAKES: Home-made lump crab cakes, served with a quinoa and arugula salad and grilled, buttery corn on the cob. </span></p> <p class="p1"><span class="s1"><strong>AFTERNOON REFRESHMENTS</strong></span></p> <p class="p1"><span class="s1">PROSCUITO WRAPPED PEARS with arugula and a balsamic pomegranate reduction </span></p> <p class="p1"><span class="s1">FOCACCIA freshly baked with boat made hummus</span></p> <p class="p1"><span class="s1">OTA IKA a Tongan-style ceviche with coconut milk, fresh herbs and lime</span></p> <p class="p1"><span class="s1">CHARCUTERIE CHEESE BOARD with a variety of cheeses, cold meats, nuts and dried fruit</span></p> <p class="p1"><span class="s1">SUSHI rolled on board with freshly caught fish</span></p> <p class="p1"><span class="s1">LOBSTER EGG ROLLS home-made with pickled ginger, wasabi and soya sauce</span></p> <p class="p1"><span class="s1"><strong>ALFRESCO EVENINGS</strong>.</span></p> <p class="p1"><span class="s1">THAI SHRIMP CURRY: shirmp simmered in an aromatic red Thai coconut curry sauce, infused with ginger and lemon grass. Served over a bed of fluffy jasmine rice with stir fried vegetables, fresh naan bread and a generous handful of fresh cilantro. </span></p> <p class="p1"><span class="s1">COCONUT AND NUT CRUSTED MAHI: Fresh locally caught Mahi Mahi baked and served on a bed of coconut and lime rice, topped with a fresh mango salsa and drizzled with a cocnut and mango cream sauce.</span></p> <p class="p1"><span class="s1">LOBSTER CABONARA: Linguine pasta tossed in caramelized red onions, parmesan, freshly ground black pepper and smoke salt crystals. Served with melt-in-your-mouth garlic bread. </span></p> <p class="p1"><span class="s1">BBQ NIGHT: A family style meal of marinated slow roasted baby back ribs and chargrilled BBQ steaks, served with twice baked potatoes and a hearty eggplant parmesan. </span></p> <p class="p1"><span class="s1">OVEN ROASTED LAMB: Rosemary and garlic rubbed rack of lamb, roasted to perfection and served on a bed of garlic sautéed potatoes with blistered green beans and broccolini. Finished off with a red wine and balsamic reduction. </span></p> <p class="p1"><span class="s1">PERFECTLY SEARED SALMON: Salmon fillets pan seared with dill, garlic and butter and served on a bed of coconut rice with roasted asparagus spears. </span></p> <p class="p1"><span class="s1"><strong>SCRUMPTIOUS DESSERTS</strong></span></p> <p class="p1"><span class="s1">BERRY CRUMBLE PIE with French vanilla ice cream, drizzled with a home-made berry sauce.</span></p> <p class="p1"><span class="s1">VANILLA BEAN CHEESECAKE with a graham cracker crust and a berry compote</span></p> <p class="p1"><span class="s1">DECADENT CHOCOLATE BROWNIE with ice cream and sliced strawberries </span></p> <p class="p1"><span class="s1">DATE TRUFFLES rolled in coconut and served with a Karizma-style Bushwhacker shot</span></p> <p class="p1"><span class="s1">DESSERT BOARD with coconut macaroons and chocolate drizzled strawberries</span></p> <p class="p1"><span class="s1">PINEAPPLE UPSIDE DOWN CAKE freshly baked and sprinkled with cinnamon and coconut</span></p> <p class="p1"><span class="s1"><strong>ISLAND COCKTAILS</strong></span></p> <p class="p1"><span class="s1">PAINKILLER: Rum, pineapple juice, orange juice and coconut cream topped with freshly grated nutmeg</span></p> <p class="p1"><span class="s1">PINA COLADA: Rum, pineapple juice and coconut juice</span></p> <p class="p1"><span class="s1">DARK N’ STORMY: Rum, ginger beer and bitters</span></p> <p class="p1"><span class="s1">GINGER MOJITO: Rum, simple syrup, club soda, freshly grated ginger, lime juice and fresh mint</span></p> <p class="p1"><span class="s1">ROSEMARY GIN: Honey and rosemary simple syrup, gin, lemon juice, tonic water </span></p>";s:13:"yachtMenu1Pic";s:0:"";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:"2";s:14:"yachtCrewSmoke";s:2:"No";s:13:"yachtCrewPets";s:2:"No";s:16:"yachtCrewPetType";s:0:"";s:16:"yachtCaptainName";s:31:"CAPTAIN MATTHEW JAMES MANNINEN ";s:18:"yachtCaptainNation";s:3:"USA";s:16:"yachtCaptainBorn";s:1:"0";s:15:"yachtCaptainLic";s:60:" MCA Master of Yachts 200t/500t OOW, Bahamian Class A 500t L";s:18:"yachtCaptainYrSail";s:1:"0";s:19:"yachtCaptainYrChart";s:1:"0";s:16:"yachtCaptainLang";s:19:"English and Swedish";s:13:"yachtCrewName";s:20:"CHEF JENNICA OJANDER";s:14:"yachtCrewTitle";s:4:"Chef";s:15:"yachtCrewNation";s:6:"Sweden";s:15:"yachtCrewYrBorn";s:1:"0";s:12:"yachtCrewLic";s:19:"PADI Advanced Diver";s:15:"yachtCrewYrSail";s:1:"0";s:16:"yachtCrewYrChart";s:1:"0";s:13:"yachtCrewLang";s:0:"";s:16:"yachtCrewProfile";s:3327:"Matthew and Jennica<br /> <br /> Matthew is from Birmingham, Michigan, a midwestern town with a rich history and high regard for family values. His family enjoyed frequent adventures together boating on Lake Loraine. Even as a young 5-year old, Matthew was eager to learn the ropes and everything there was to know about boating! Growing up, he was always active in a variety of sports; skiing, fishing, hunting, canoeing, rock climbing, American football, soccer, baseball, and basketball. He even held the State record for hurdles in the 8th grade. Matthew’s natural energy keeps him motivated to excel and drives him to seek out his greatest passions.<br /> <br /> Similar in diversity to his sports interests, Matthew’s career path has lead him to develop unique, specialized skill sets required for each position. He was a whitewater raft guide for 6 years in Colorado, a waiter at The Grub Steak restaurant in Estes Park, Colorado, a professional bartender at multiple bars in Austin, Texas, a professional musician for 15 years in Colorado and Austin, owned a record label and recording studio called Stardust Drive in Austin, Texas and was involved in real estate development. Enjoying and thriving in each of these endeavors, he left this all behind to finally follow his dream and sail to the Caribbean.<br /> <br /> Captain Matthew has now been sailing in the Exuma Cays for over twelve years and has become intimately familiar with some truly prime spots! His favorite place on earth to sail is the Bahamas, especially the Exumas, which showcases the clearest water in the world and every shade of Blue. Matthew is constantly mesmerized by the beauty, charmed by the friendliness of the locals and in awe of all the Exuma blue. His energy is contagious in that guests find themselves living by his motto, and discovering: “Another Best Day Ever!”<br /> <br /> <br /> <br /> Jennica grew up in a little town called Salem, south of Stockholm, Sweden. She was the youngest of three girls, an accomplished horse show jumper, very eager to learn new things, and always a bit restless. She wanted to see the world, and she had a plan. Jennica worked almost day and night at her job with Autistic children to saving up money to go backpacking. Starting her solo journey India at the age of 20, her six month adventure turned into two years exploring the Himalayas, Rajasthan, and Goa.<br /> <br /> Her next path lead her to Australia where she worked cowgirl on a ranch and some local eateries. While she loved horses, Jennica soon discovered a stronger pull towards a passion of cooking for others. She started taking cooking classes all over the world and even worked as a chef in India. 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Non of us could have asked for a better trip than you gave us, Thank you so much for everything Love you guys more than you will ever know, Love Nicole<br /> <br /> <br /> Jennica and Matthew.<br /> This trip has been amazing & the best experience in my life! Thank you for being so welcoming & sharing you way of life with us.<br /> Hope to be back soon – Tristan<br /> Thank you so much for everything!!!<br /> This trip was amazing and life changing<br /> See you soon!<br /> – Javier";s:10:"yachtGC1P1";s:0:"";s:10:"yachtGC1P2";s:0:"";s:10:"yachtGC1P3";s:0:"";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:26:"Bahamas Catamaran Charters";s:16:"yachtManagerName";s:12:"Craig Doring";s:17:"yachtManagerPhone";s:12:"305 942-6279";s:16:"yachtManagerToll";s:0:"";s:17:"yachtManagerEmail";s:25:"[email protected]";}
- location_details: Serendipity is based in Georgetown, Great Exuma, Bahamas
- helipad: No
- sailing_instructor:
- lengthm: 18.00 m
- consumption: 4
- consumption_units: US Gall/Hr
- yachtRange: 400 +
- price_details: Day Charter rates: $4,800 for up to six guests. $200 per additional guest with a maximum of twenty guests. Day charters are from 10:00am to 3:00pm and include lunch and full bar. There is a 4% Port tax and 10% VAT. Christmass 2024 $34,000 2-6 Pax New Years 2024-2025 $34,000 2-6 Pax
- terms: Inclusive
- yachtTermsTypeNum: 1
- caemail: [email protected]
- ca: Bahamas Catamaran Charters
- fullrates: http://www.cyabrochure.com/ebn/2395/pdhaX/8924/4
- special_conditions:
- contracts:
- green: a:3:{s:16:"green_initiative";s:0:"";s:16:"reusable_bottles";s:0:"";s:19:"other_green_efforts";s:0:"";}
- diving: a:15:{s:5:"tanks";s:1:"0";s:9:"wet_suits";s:0:"";s:15:"number_of_dives";s:0:"";s:11:"night_dives";s:0:"";s:9:"dive_info";s:0:"";s:13:"communication";s:0:"";s:11:"full_course";s:0:"";s:14:"air_compressor";s:0:"";s:3:"bcs";s:1:"0";s:11:"weight_sets";s:0:"";s:16:"number_of_divers";s:1:"0";s:20:"registrations_number";s:1:"0";s:11:"dive_lights";s:0:"";s:10:"dive_costs";s:0:"";s:14:"scuba_on_board";s:35:"Yacht offers Rendezvous Diving only";}
- fishing: a:4:{s:12:"fishing_gear";s:0:"";s:17:"fishing_gear_type";s:0:"";s:4:"rods";s:0:"";s:16:"deep_sea_fishing";s:0:"";}
- flag: USA
- captain_nation: USA
- crew_nationality: Sweden
- jacuzzi:
- scubaonboard: Yacht offers Rendezvous Diving only
- pricetable: <div class="row"> <div class="col-md-12 whitediv"> <h2>SERENDIPITY Charter Price Details</h2> <div class="table-responsive"> <table class="table table-striped"> <tr> <td>Season Name</td> <td>2 guests</td> <td>3 guests</td> <td>4 guests</td> <td>5 guests</td> <td>6 guests</td> <td>7 guests</td> <td>8 guests</td> <td>9 guests</td> <td>10 guests</td> <td>11 guests</td> <td>12 guests</td> </tr> <tr> <td>Winter 2023 to 2024 </td> <td>$26,000</td> <td>$0</td> <td>$28,000</td> <td>$0</td> <td>$30,000</td> <td>$0</td> <td>$0</td> <td>$0</td> <td>$0</td> <td>$0</td> <td>$0</td> </tr> </table> </div> </div> </div>
- mo_sync_modified: 1699987711
- mo_rating: a:3:{s:4:"time";i:1699987730;s:5:"count";i:148;s:6:"rating";d:4.6;}
- cya_content: a:2:{s:4:"time";i:1699987730;s:3:"cya";s:1458:"<div class="bottom-15"><div class="position-absolute mox"><i class="fad fa-align-left mofa"></i></div><h2 id="yacht_description"> SERENDIPITY Yacht Description</h2></div><p>The Sunreef 62 catamaran has a splended grey hull and large living spaces totalling 2,422 sq2. As a luxury sailing catamaran, Serendipity's design speaks more as chic metropolian than maritime. The flybridge is equipped with a wet bar and accompanying BBQ grill. All cabins have their own bathrooms and feature queen-sized beds.</p><p>Advertised by DMA Yachting, the astonishing charter yacht SERENDIPITY is a 62 ft sailing catamaran. The main attractions of SERENDIPITY are her elegant profile and experienced crew. SERENDIPITY spends the summer and winter season in the Bahamas. She was delivered by the well-known ship builder Sunreef Yachts in 2009. The expansive yacht layout features 3 generous cabins and easily accommodates up to 6 guests. </p><p>SERENDIPITY is introduced primarily as a sailing catamaran. The the heart of the yacht is the main saloon, which connects to the aft deck. The aft deck is expansive, with a comfortable dining and seating area and usually it is where you, as a charter guest, spend most of your time. The tasteful cabins offer unbeatable views in the morning and are located just below deck. The cabins offer designer mattrace beds and feature ensuite bathrooms. Multiple portholes provide a connection with the natural world outside.</p><p></p>";}
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- parsed_layout: <div class="col-md-12 whitediv mo19"> <div class="position-absolute mox"><i class="fa-duotone fa-object-group mofa"></i></div> <h2 id='mo_layout'>Layout</h2> <a href="https://i0.wp.com/www.centralyachtagent.com/yachtadmin/yachtimg/yacht8924/8924brochure88.jpg?ssl=1" data-lightbox="yacht_gallery" data-title="Layout of SERENDIPITY"> <img height="271" width="500" loading="lazy" class="img-responsive autoheight w-100" alt="Layout of SERENDIPITY" src="https://i0.wp.com/www.centralyachtagent.com/yachtadmin/yachtimg/yacht8924/8924brochure88.jpg?ssl=1"/> </a> </div>
- parsed_crew: <div class=""> <div class='col-md-12 whitediv mo20> <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="col-md-12"> <p class="text-center crewpics"> <a href="https://i0.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht8924/8924brochure44.jpg?ssl=1" data-lightbox="yacht_gallery"> <img class="img-responsive" loading="lazy" height="800" width="1200" src='https://i0.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht8924/8924brochure44.jpg?ssl=1&resize=1200,800' alt="Crew Main Image" /> </a> </p> </div> <div class="col-md-12"><h4>Captain: CAPTAIN MATTHEW JAMES MANNINEN </h4></div> <div class="col-md-12"></div> <div class="col-md-12"><p>Matthew and Jennica<br /> <br /> Matthew is from Birmingham, Michigan, a midwestern town with a rich history and high regard for family values. His family enjoyed frequent adventures together boating on Lake Loraine. Even as a young 5-year old, Matthew was eager to learn the ropes and everything there was to know about boating! Growing up, he was always active in a variety of sports; skiing, fishing, hunting, canoeing, rock climbing, American football, soccer, baseball, and basketball. He even held the State record for hurdles in the 8th grade. Matthew’s natural energy keeps him motivated to excel and drives him to seek out his greatest passions.<br /> <br /> Similar in diversity to his sports interests, Matthew’s career path has lead him to develop unique, specialized skill sets required for each position. He was a whitewater raft guide for 6 years in Colorado, a waiter at The Grub Steak restaurant in Estes Park, Colorado, a professional bartender at multiple bars in Austin, Texas, a professional musician for 15 years in Colorado and Austin, owned a record label and recording studio called Stardust Drive in Austin, Texas and was involved in real estate development. Enjoying and thriving in each of these endeavors, he left this all behind to finally follow his dream and sail to the Caribbean.<br /> <br /> Captain Matthew has now been sailing in the Exuma Cays for over twelve years and has become intimately familiar with some truly prime spots! His favorite place on earth to sail is the Bahamas, especially the Exumas, which showcases the clearest water in the world and every shade of Blue. Matthew is constantly mesmerized by the beauty, charmed by the friendliness of the locals and in awe of all the Exuma blue. His energy is contagious in that guests find themselves living by his motto, and discovering: “Another Best Day Ever!”<br /> <br /> <br /> <br /> Jennica grew up in a little town called Salem, south of Stockholm, Sweden. She was the youngest of three girls, an accomplished horse show jumper, very eager to learn new things, and always a bit restless. She wanted to see the world, and she had a plan. Jennica worked almost day and night at her job with Autistic children to saving up money to go backpacking. Starting her solo journey India at the age of 20, her six month adventure turned into two years exploring the Himalayas, Rajasthan, and Goa.<br /> <br /> Her next path lead her to Australia where she worked cowgirl on a ranch and some local eateries. While she loved horses, Jennica soon discovered a stronger pull towards a passion of cooking for others. She started taking cooking classes all over the world and even worked as a chef in India. Guests aboard Serendipity will have a rare culinary opportunity to sample a truly international menu. Among her most popular dishes, “Smorgastarta”, Jennica explains, “is a lunch that introduces guests to Swedish culture. It’s a big sandwich cake, decorated with beautiful colors and delicious meats and cheeses. People always want seconds.”<br /> <br /> Finding herself in the beautiful Caribbean was a natural next step, where she loves to share her sense of adventure from exploring picturesque coves and snorkel spots, to creating an experience on every plate! </p></div> </div> </div> </div>
- parsed_menu: <div class=""> <div class='col-md-12 whitediv mo16'> <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="cya_table row"> <div class=col-md-12> <p class="p1"> </p><br /> <p class="p1"><span class="s1"><strong>WAKE UP TO WONDERFUL</strong></span></p><br /> <p class="p1"><span class="s1">BREAKFAST BURRITOS: Scrambled eggs, honey glazed ham, cheese and peppers rolled into a burrito and grilled to perfection on a cast iron plate. Served with an arugula, avocado and oven roasted cherry tomato salad. </span></p><br /> <p class="p1"><span class="s1">SWEET INDULGENCES: Fluffy pancakes/waffles/crepes topped with fresh berries, golden syrup and a home-made berry sauce. </span></p><br /> <p class="p1"><span class="s1">CHILAQUILES IN PARADISE: A delicious mexican breakfast of over easy fried eggs, corn tortilla chips and boat made enchilada sauce. Topped with avocado, shallots, feta cheese, lime and jalapenos for a bit of heat.</span></p><br /> <p class="p1"><span class="s1">BERRY PARFAIT: Granola and nut clusters served with Greek yogurt, fresh berries and drizzled with raw honey. Coconut flakes, cinnamon, chia seeds and home-made berry sauce served on the side for extra toppings. </span></p><br /> <p class="p1"><span class="s1">BREAKFAST FRITTATA: Cheddar cheese, red pepper and baby spinach baked frittata served with home-made sweet potato hash browns, delicious bacon and fresh avocado slices.</span></p><br /> <p class="p1"><span class="s1">CLASSIC FRY UP: Two fried/scrambled eggs served with maple breakfast sausage links and grilled mushrooms. Whole grain toast served on the side with a variety of jams and spreads.</span></p><br /> <p class="p1"><span class="s1"><strong>SCRUMPTIOUS MID-DAY PAUSE</strong></span></p><br /> <p class="p1"><span class="s1">SURF AND TURF ISLAND SKEWARS: Teriyaki glazed shrimp, pineapple and pepper skewers, chargrilled to perfection on the BBQ. Served with an orzo pasta salad.</span></p><br /> <p class="p1"><span class="s1">BYO BURGERS: Build your own island burgers with sesame topped fresh buns, home-made beef patties, cheese slices, grilled pineapple slices, shredded lettuce, tomato slices and caramelized red onions. A variety of condiments available to add to your burger.</span></p><br /> <p class="p1"><span class="s1">FIESTA OF FLAVOR:<span class="Apple-converted-space"> </span>Breaded shrimp and crispy beer battered fish tacos, served with a toasted sesame seed and mango coleslaw, a fresh salsa, guacamole and tortilla chips. </span></p><br /> <p class="p1"><span class="s1">AHI TUNA SALAD:<span class="Apple-converted-space"> </span>Sesame seared tuna, served on a balsamic tossed arugula salad, topped with slithered almonds, pickled ginger, green seaweed salad and wasabi mayonnaise. Served with garlic bread slices and Amy’s home-made tuna sauce. </span></p><br /> <p class="p1"><span class="s1">PULLED PORK PITAS: Slow roasted pork tenderloin shredded and mixed with home-made BBQ sauce. Served in a grilled pita along with shredded coleslaw and topped with fresh cilantro. </span></p><br /> <p class="p1"><span class="s1">KARIZMA STYLE CRAB CAKES: Home-made lump crab cakes, served with a quinoa and arugula salad and grilled, buttery corn on the cob. </span></p><br /> <p class="p1"><span class="s1"><strong>AFTERNOON REFRESHMENTS</strong></span></p><br /> <p class="p1"><span class="s1">PROSCUITO WRAPPED PEARS with arugula and a balsamic pomegranate reduction </span></p><br /> <p class="p1"><span class="s1">FOCACCIA freshly baked with boat made hummus</span></p><br /> <p class="p1"><span class="s1">OTA IKA a Tongan-style ceviche with coconut milk, fresh herbs and lime</span></p><br /> <p class="p1"><span class="s1">CHARCUTERIE CHEESE BOARD with a variety of cheeses, cold meats, nuts and dried fruit</span></p><br /> <p class="p1"><span class="s1">SUSHI rolled on board with freshly caught fish</span></p><br /> <p class="p1"><span class="s1">LOBSTER EGG ROLLS home-made with pickled ginger, wasabi and soya sauce</span></p><br /> <p class="p1"><span class="s1"><strong>ALFRESCO EVENINGS</strong>.</span></p><br /> <p class="p1"><span class="s1">THAI SHRIMP CURRY: shirmp simmered in an aromatic red Thai coconut curry sauce, infused with ginger and lemon grass. Served over a bed of fluffy jasmine rice with stir fried vegetables, fresh naan bread and a generous handful of fresh cilantro. </span></p><br /> <p class="p1"><span class="s1">COCONUT AND NUT CRUSTED MAHI: Fresh locally caught Mahi Mahi baked and served on a bed of coconut and lime rice, topped with a fresh mango salsa and drizzled with a cocnut and mango cream sauce.</span></p><br /> <p class="p1"><span class="s1">LOBSTER CABONARA: Linguine pasta tossed in caramelized red onions, parmesan, freshly ground black pepper and smoke salt crystals. Served with melt-in-your-mouth garlic bread. </span></p><br /> <p class="p1"><span class="s1">BBQ NIGHT: A family style meal of marinated slow roasted baby back ribs and chargrilled BBQ steaks, served with twice baked potatoes and a hearty eggplant parmesan. </span></p><br /> <p class="p1"><span class="s1">OVEN ROASTED LAMB: Rosemary and garlic rubbed rack of lamb, roasted to perfection and served on a bed of garlic sautéed potatoes with blistered green beans and broccolini. Finished off with a red wine and balsamic reduction. </span></p><br /> <p class="p1"><span class="s1">PERFECTLY SEARED SALMON: Salmon fillets pan seared with dill, garlic and butter and served on a bed of coconut rice with roasted asparagus spears. </span></p><br /> <p class="p1"><span class="s1"><strong>SCRUMPTIOUS DESSERTS</strong></span></p><br /> <p class="p1"><span class="s1">BERRY CRUMBLE PIE with French vanilla ice cream, drizzled with a home-made berry sauce.</span></p><br /> <p class="p1"><span class="s1">VANILLA BEAN CHEESECAKE with a graham cracker crust and a berry compote</span></p><br /> <p class="p1"><span class="s1">DECADENT CHOCOLATE BROWNIE with ice cream and sliced strawberries </span></p><br /> <p class="p1"><span class="s1">DATE TRUFFLES rolled in coconut and served with a Karizma-style Bushwhacker shot</span></p><br /> <p class="p1"><span class="s1">DESSERT BOARD with coconut macaroons and chocolate drizzled strawberries</span></p><br /> <p class="p1"><span class="s1">PINEAPPLE UPSIDE DOWN CAKE freshly baked and sprinkled with cinnamon and coconut</span></p><br /> <p class="p1"><span class="s1"><strong>ISLAND COCKTAILS</strong></span></p><br /> <p class="p1"><span class="s1">PAINKILLER: Rum, pineapple juice, orange juice and coconut cream topped with freshly grated nutmeg</span></p><br /> <p class="p1"><span class="s1">PINA COLADA: Rum, pineapple juice and coconut juice</span></p><br /> <p class="p1"><span class="s1">DARK N’ STORMY: Rum, ginger beer and bitters</span></p><br /> <p class="p1"><span class="s1">GINGER MOJITO: Rum, simple syrup, club soda, freshly grated ginger, lime juice and fresh mint</span></p><br /> <p class="p1"><span class="s1">ROSEMARY GIN: Honey and rosemary simple syrup, gin, lemon juice, tonic water </span></p> </div> </div> </div> </div> </div>
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