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Elevator Summary
Our exquisitely crafted 62' Sunreef Yachts catamaran, built in 2009 and designed for luxury, reveals an opulent sailing experience encapsulated within her spacious dual hulls. She is a marvel of nautical engineering, offering accommodation for eight guests with tailored charter experiences embarking from Nassau or Georgetown, primarily enveloped by the pristine Bahamian waters. Ideal not only for relaxation but for eco-friendly efficiency, she is uniquely equipped with Lithium batteries and solar panels.
Accommodation
Designed with meticulous attention to detail, the yacht provides luxurious lodging in 4 cabins: 2 Queen Cabins, 1 Double Cabin, and an exquisite twin cabin focused on comfort. This design accommodates 6 adults and 2 children ideally, allowing for intimate family escapes or close-knit friend gatherings.
- Master Queen Cabin: Starboard stern with private amenities.
- VIP Queen Cabin: Port aft for additional privacy and comfort.
- Double Cabin: Aptly suited with lavish furnishings.
- Twin Bunk Cabin: Designed for children, providing a delightful seafaring adventure.
Toys and Water Sports
The yacht's selection of water toys ensures a thrilling aquatic experience. Despite not having jet skis or a sailing dinghy, the vessel is outfitted with an array of amenities:
- Floating Mats: Yes, for relaxation on the water.
- Beach Games: Available for active shore entertainment.
- Snorkel Gear: For exploring the vivid underwater Bahamian ecosystem.
- Paddleboards: 4 available, perfect for serene ocean paddling.
Amenities
From bow to stern, every detail aboard is curated to provide ultimate relaxation and entertainment:
- Salon TV & Stereo: Latest models installed for excellent onboard multimedia experiences.
- Onboard WIFI: Ensures connectivity even while island-hopping.
- Deck Shower & Swim Platform: For a refreshing rinse after a dip in the ocean.
- BBQ Grill: Highlights the experience with delightful dining under the stars.
- Yoga Mats & Free Weights: Keep fit while enjoying the serene ocean backdrop.
Crew
Commanded by Captain Matthew Manninen and featuring the culinary delights of Chef Jennica Ojander, our top-tier crew specializes in creating a "Best Day Ever" experience. With years of extensive local knowledge and a dedication to outstanding service, they ensure an exceptional journey through the Exumas.
- Professional Background: Captain Matthew has over twelve years in the Exumas.
- Culinary Expertise: Chef Jennica brings a world-class dining experience with international influences.
Accommodation
2 Queen Cabins, 1 Double Cabin, 2 bunk beds. Crew sleeps in the Port Forward Cabin. Serendipity is best suited for 6 adults, and 2 small children. The VIP cabin is the starboard stern cabin. The port midship bunk cabin is suitable for 2 children under the age of 10. The bunk cabin must share a head with the port stern cabin.What is the cabin arrangement of SERENDIPITY?
- 2 VIP cabins
- 1 Double cabin
- 1 Twin cabin
SERENDIPITY
-
Weekly price: $28,000 - $32,000
Low Season | High Season
- Length: 62'
- # of Guests: 8
- # of Cabins: 4
- # of Crew: 2
- Builder: Sunreef Yachts
- Consumption: 1 US Gall/Hr
- Cruising Speed: 8 Knots
- Max. Speed: 12 Knots
- Built Year: 2009
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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 |
| Summer 2023 | $28,000 | $28,500 | $29,000 | $29,500 | $30,000 | $32,000 | $32,000 | $0 | $0 | $0 | $0 |
| Winter 2023 to 2024 | $28,000 | $28,500 | $29,000 | $29,500 | $30,000 | $32,000 | $32,000 | $0 | $0 | $0 | $0 |
SERENDIPITY Yacht Charter Price
| # of charter days | Base Price | APA (deposit for provisioning, fuel, docking fees, etc) | Total | Note | |
|---|---|---|---|---|---|
| 14 day charter | 56,000$ to 64,000$ | 11,200$ to 19,200$ | 67,200$ to 83,200$ | Discounts outside the main season are common. | |
| 7 day charter | 28,000$ to 32,000$ | 5,600$ to 9,600$ | 33,600$ to 41,600$ | Standard charter rate, base for all calculations. | |
| 3 day charter | 14,000$ to 16,000$ | 2,800$ to 4,800$ | 16,800$ to 20,800$ | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 28,000$ / 6 * 3 days = 14,000$ |
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: $28,000
High season rate: $32,000
Yacht is also available for day charters. Please inquire for availability.
Less than 7 night charters:
For 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights.
YACHT NEEDS A MINIMUM OF 48 HOURS FOR TURNAROUND
***Charter Rate does not include the 4% Bahamian Foreign Charter Tax or the VAT of 10%. Please include additional 14% tax.
(not subject to commission)***
***RELOCATION FEES: Please inquire for availability. Relocation fees are + 4% tax and not subject to commission.
Nassau - No relocation fee
Staniel Cay - $800 one-way - $1600 round-trip
Georgetown - $1000 one-way - $2000 round-trip
SLEEP ABOARD: Sleep aboard the night before charter dates. Half the daily rate. Includes boarding after 4pm, welcome cocktail and canapes plus a light breakfast the next morning. Dinner is to be taken ashore at client expense.
LOCAL FARE MEAL PLAN: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense. $75 off per person
CHRISTMAS/NEW YEARS: 7 night minimum
CHRISTMAS: 1-8 guests @ $36,000 - charter must end on 12/27/23 or earlier
NEW YEARS: 1-8 guests @ $38,000 - charter may not start prior to 12/28/23Yacht is also available for day charters. Please inquire for availability.
Less than 7 night charters:
For 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights.
YACHT NEEDS A MINIMUM OF 48 HOURS FOR TURNAROUND
***Charter Rate does not include the 4% Bahamian Foreign Charter Tax or the VAT of 10%. Please include additional 14% tax.
(not subject to )***
***RELOCATION FEES: Please inquire for availability. Relocation fees are + 4% tax and not subject to .
Nassau - No relocation fee
Staniel Cay - $800 one-way - $1600 round-trip
Georgetown - $1000 one-way - $2000 round-trip
SLEEP ABOARD: Sleep aboard the night before charter dates. Half the daily rate. Includes boarding after 4pm, welcome cocktail and canapes plus a light breakfast the next morning. Dinner is to be taken ashore at client expense.
LOCAL FARE MEAL PLAN: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense. $75 off per person
CHRISTMAS/NEW YEARS: 7 night minimum
CHRISTMAS: 1-8 guests @ $36,000 - charter must end on 12/27/23 or earlier
NEW YEARS: 1-8 guests @ $38,000 - charter may not start prior to 12/28/23
Price Terms
Inclusive
Amenities
Specifications
Features
Layout
More Specifications
Diving Onboard
Fishing
Green Initiatives
Water Sports
Other Entertainment
Yoga Mats
Free weights
4 Bean Bags
Crew Information
Captain: Matthew 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
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
