SPIRIT Yacht Description
Offered by DMA Yachting, the majestic charter yacht SPIRIT is a 112 ft motor yacht featuring a hot tub. The most appealing features of SPIRIT are her absolute comfort and interconnection with the sea. SPIRIT spends the winter season in the Bahamas. She was constructed by recognized shipbuilder Westport in 2009. The ingenious yacht layout features 4 large cabins and easily accommodates a maximum of 10 guests.
SPIRIT is classified as a superyacht. The prominent section of the yacht, roomy aft deck, continues to the meticulously composed main saloon. The main saloon is a comfortable space that is well-equipped and inviting for meaningful conversations and enables a number of media entertainment options. 4 welcoming cabins are thoughtfully spread out to allow for comfortable access and private setting.
The motor yacht features Beautifully maintained 112' Westport for charter with an amazing crew. engines .
What is the cabin arrangement of SPIRIT?
- 1 Master cabin
- 1 VIP cabin
- 2 Single cabins
- 2 Pullman cabins
SPIRIT Yacht Charter Price
# of charter days | Base Price | APA (deposit for provisioning, fuel, docking fees, etc) | Total | Note | |
---|---|---|---|---|---|
14 day charter | 120,000$ to 120,000$ | 24,000$ to 36,000$ | 144,000$ to 156,000$ | Discounts outside the main season are common. | |
7 day charter | 60,000$ to 60,000$ | 12,000$ to 18,000$ | 72,000$ to 78,000$ | Standard charter rate, base for all calculations. | |
3 day charter | 30,000$ to 30,000$ | 6,000$ to 9,000$ | 36,000$ to 39,000$ | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 60,000$ / 6 * 3 days = 30,000$ | |
1 day charter | 10,000$ to 12,000$ | 2,000$ to 3,000$ | 12,000$ to 15,000$ | Please inquire, the possibility/availability of a 1 day charter needs to be verified. |
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: $60,000
High season rate: $60,000
Price Terms
Plus ExpensesAmenities
Specifications
Features
More Specifications
Diving Yacht offers Rendezvous Diving only
Fishing
Green Initiatives
Water Sports
Crew Information
Menu
Sample Charter Menu
Breakfast:
Fruit Parfait, homemade granola, greek yogurt, fresh berries, honey
Toasted sourdough toast, topped with smashed avocado, egg and sprinkled with feta
Breakfast Burrito filled with scrambled cheesy eggs and bacon crumble, avocado, tomatoes, hash brown, and cilantro
Frittata filled with onions, broccoli and cheddar
Thick Slice Brioche French Toast with strawberry compote, whipped cream and powdered sugar
Homemade Bagels, smoked salmon, cream cheese, red onion, cream cheese, and capers
Bacon and Sausage
Baked pastries
Fruit Platter
Lunch:
Coconut crusted halibut over cilantro basmati rice topped with mango avocado salsa
followed with vanilla bean pavlova, whipped cream, mango purée, topped with mango and kiwi
Greek salad, chicken souvlaki, tzatziki dip, humus, homemade pita bread, zucchini fries
followed with lemon mint granita
Salmon cakes over a corn, cucumber, avocado salad, truffle fries for the table
followed by blueberry lemon clafoutis
Breaded chicken milanese, homemade pesto topped with arugula, cherry tomatoes, and parmesan, topped with balsamic glaze and olive oil
Followed by affogato topped with shaved chocolate and toffee crumbs
Dinner
Hors d'oeuvres
Tuna Crispy Rice topped with spicy mayo
Coconut breaded shrimp over sweet chili thai sauce topped with scallions
Fried Calamari pickled, fresno chilis served with marinara
Thin Prosciutto, pesto, burrata, arugula
Corn fritters topped with creme fraiche and chives
Charcuterie Board
Starter:
Lobster Bisque, topped with Crème fraiche and cracked black pepper
Beet, Goat cheese, toasted pistachio, arugula, and champagne vinaigrette wrapped in cucumber
Squash cannelloni stuffed with herb garlic ricotta topped with basil oil
Tuna tartar over avocado, homemade wonton crisps
3 homemade ravioli stuffed with butternut squash, sage, ricotta, topped with shaved parmesan cherry tomatoes, crispy basil, brown butter sauce
Entree:
Filet mignon, rosemary butter, blanched green beans over potato au gratin
Crusted chilean sea bass, garlic potato mash, julienne vegetables, and lemon caper sauce
Herb crusted Lamb chop over creamy risotto and asparagus, topped with a thyme au jus
Clams, Linguine, white wine sauce, red pepper flakes
Grilled lobster on a bed of traditional peas and rice with a pineapple relish, and plantain crisp garnish
Seared Scallops, parsnip purée, wilted spinach, lemon beurre blanc
Dessert:
Traditional Tiramisu
Chocolate flourless torte with espresso whipped cream
Vanilla bean Panna cotta topped with raspberry compote
Toffee pudding topped with vanilla ice cream
Coconut Crème brûlée topped with grilled pineapple
Chocolate hazelnut cheesecake topped with chantilly cream and toasted hazelnuts
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- wpcf_power: Power
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- wpcf_winterarea: Bahamas
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- wpcf_beam: 24
- wpcf_draft: 6
- wpcf_toys: 28' Boston Whaler
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- wpcf_year: 2009
- wpcf_builder: Westport
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- property_price: 60000
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- wpcf_menu: <p>Sample Charter Menu<br />Breakfast:<br /><br />Fruit Parfait, homemade granola, greek yogurt, fresh berries, honey<br /><br />Toasted sourdough toast, topped with smashed avocado, egg and sprinkled with feta<br /><br />Breakfast Burrito filled with scrambled cheesy eggs and bacon crumble, avocado, tomatoes, hash brown, and cilantro<br /><br />Frittata filled with onions, broccoli and cheddar<br /><br />Thick Slice Brioche French Toast with strawberry compote, whipped cream and powdered sugar<br /><br />Homemade Bagels, smoked salmon, cream cheese, red onion, cream cheese, and capers<br /><br />Bacon and Sausage<br /><br />Baked pastries<br /><br />Fruit Platter<br /><br /><br /><br />Lunch:<br /><br />Coconut crusted halibut over cilantro basmati rice topped with mango avocado salsa<br />followed with vanilla bean pavlova, whipped cream, mango purée, topped with mango and kiwi<br /><br />Greek salad, chicken souvlaki, tzatziki dip, humus, homemade pita bread, zucchini fries<br />followed with lemon mint granita<br /><br />Salmon cakes over a corn, cucumber, avocado salad, truffle fries for the table<br />followed by blueberry lemon clafoutis<br /><br />Breaded chicken milanese, homemade pesto topped with arugula, cherry tomatoes, and parmesan, topped with balsamic glaze and olive oil<br />Followed by affogato topped with shaved chocolate and toffee crumbs<br /><br /><br /><br /><br /><br />Dinner<br /><br /><br />Hors d'oeuvres <br /><br />Tuna Crispy Rice topped with spicy mayo<br /><br /> Coconut breaded shrimp over sweet chili thai sauce topped with scallions <br /><br />Fried Calamari pickled, fresno chilis served with marinara <br /><br />Thin Prosciutto, pesto, burrata, arugula<br /><br />Corn fritters topped with creme fraiche and chives<br /><br />Charcuterie Board<br /><br /><br />Starter:<br /><br />Lobster Bisque, topped with Crème fraiche and cracked black pepper<br /><br />Beet, Goat cheese, toasted pistachio, arugula, and champagne vinaigrette wrapped in cucumber<br /><br />Squash cannelloni stuffed with herb garlic ricotta topped with basil oil<br /><br />Tuna tartar over avocado, homemade wonton crisps<br /><br />3 homemade ravioli stuffed with butternut squash, sage, ricotta, topped with shaved parmesan cherry tomatoes, crispy basil, brown butter sauce<br /><br /><br />Entree:<br /><br />Filet mignon, rosemary butter, blanched green beans over potato au gratin<br /><br />Crusted chilean sea bass, garlic potato mash, julienne vegetables, and lemon caper sauce <br /><br />Herb crusted Lamb chop over creamy risotto and asparagus, topped with a thyme au jus<br /><br />Clams, Linguine, white wine sauce, red pepper flakes<br /><br />Grilled lobster on a bed of traditional peas and rice with a pineapple relish, and plantain crisp garnish<br /><br />Seared Scallops, parsnip purée, wilted spinach, lemon beurre blanc<br /><br /><br /><br />Dessert:<br /><br />Traditional Tiramisu<br /><br />Chocolate flourless torte with espresso whipped cream<br /><br />Vanilla bean Panna cotta topped with raspberry compote<br /><br />Toffee pudding topped with vanilla ice cream<br /><br />Coconut Crème brûlée topped with grilled pineapple<br /><br />Chocolate hazelnut cheesecake topped with chantilly cream and toasted hazelnuts</p>
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/><br />Fruit Platter<br /><br /><br /><br />Lunch:<br /><br />Coconut crusted halibut over cilantro basmati rice topped with mango avocado salsa<br />followed with vanilla bean pavlova, whipped cream, mango purée, topped with mango and kiwi<br /><br />Greek salad, chicken souvlaki, tzatziki dip, humus, homemade pita bread, zucchini fries<br />followed with lemon mint granita<br /><br />Salmon cakes over a corn, cucumber, avocado salad, truffle fries for the table<br />followed by blueberry lemon clafoutis<br /><br />Breaded chicken milanese, homemade pesto topped with arugula, cherry tomatoes, and parmesan, topped with balsamic glaze and olive oil<br />Followed by affogato topped with shaved chocolate and toffee crumbs<br /><br /><br /><br /><br /><br />Dinner<br /><br /><br />Hors d'oeuvres <br /><br />Tuna Crispy Rice topped with spicy mayo<br /><br /> Coconut breaded shrimp over sweet chili thai sauce topped with scallions <br /><br />Fried Calamari pickled, fresno chilis served 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- location_details:
- helipad: No
- sailing_instructor:
- lengthm: 34.00 m
- consumption: 75
- consumption_units: US Gall/Hr
- yachtRange:
- price_details:
- terms: Plus Expenses
- yachtTermsTypeNum: 2
- caemail: [email protected]
- ca: BR Marine Group
- fullrates: http://www.cyabrochure.com/ebn/2395/pdhaX/8435/4
- special_conditions:
- contracts:
- green: a:3:{s:16:"green_initiative";s:3:"Yes";s:16:"reusable_bottles";s:3:"Yes";s:19:"other_green_efforts";s:0:"";}
- diving: a:15:{s:5:"tanks";s:1:"0";s:9:"wet_suits";s:1:"0";s:15:"number_of_dives";s:0:"";s:11:"night_dives";s:1:"0";s:9:"dive_info";s:0:"";s:13:"communication";s:0:"";s:11:"full_course";s:0:"";s:14:"air_compressor";s:11:"Not Onboard";s:3:"bcs";s:1:"0";s:11:"weight_sets";s:1:"0";s:16:"number_of_divers";s:1:"0";s:20:"registrations_number";s:1:"0";s:11:"dive_lights";s:1:"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:3:"Yes";s:17:"fishing_gear_type";s:14:"Rods and Reels";s:4:"rods";s:1:"8";s:16:"deep_sea_fishing";s:3:"Yes";}
- flag: USA
- captain_nation:
- crew_nationality:
- jacuzzi: 1
- scubaonboard: Yacht offers Rendezvous Diving only
- mo_sync_modified: 1678560587
- mo_rating: a:3:{s:4:"time";i:1678560627;s:5:"count";i:122;s:6:"rating";d:4.6;}
- cya_content: a:2:{s:4:"time";i:1678560627;s:3:"cya";s:1119:"<div class="bottom-15"><div class="position-absolute mox"><i class="fad fa-align-left mofa"></i></div><h2 id="yacht_description"> SPIRIT Yacht Description</h2></div><p>Offered by DMA Yachting, the majestic charter yacht SPIRIT is a 112 ft motor yacht featuring a hot tub. The most appealing features of SPIRIT are her absolute comfort and interconnection with the sea. SPIRIT spends the winter season in the Bahamas. She was constructed by recognized shipbuilder Westport in 2009. The ingenious yacht layout features 4 large cabins and easily accommodates a maximum of 10 guests. </p><p>SPIRIT is classified as a superyacht. The prominent section of the yacht, roomy aft deck, continues to the meticulously composed main saloon. The main saloon is a comfortable space that is well-equipped and inviting for meaningful conversations and enables a number of media entertainment options. </br></br>4 welcoming cabins are thoughtfully spread out to allow for comfortable access and private setting. </br></p><p>The motor yacht features Beautifully maintained 112' Westport for charter with an amazing crew. engines .</p>";}
- mo_youtube: a:2:{s:7:"updated";i:1679483702;s:5:"links";a:1:{i:0;s:43:"https://www.youtube.com/watch?v=MSTJaFhtq-w";}}
- parsed_layout:
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- 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>Sample Charter Menu<br />Breakfast:<br /><br />Fruit Parfait, homemade granola, greek yogurt, fresh berries, honey<br /><br />Toasted sourdough toast, topped with smashed avocado, egg and sprinkled with feta<br /><br />Breakfast Burrito filled with scrambled cheesy eggs and bacon crumble, avocado, tomatoes, hash brown, and cilantro<br /><br />Frittata filled with onions, broccoli and cheddar<br /><br />Thick Slice Brioche French Toast with strawberry compote, whipped cream and powdered sugar<br /><br />Homemade Bagels, smoked salmon, cream cheese, red onion, cream cheese, and capers<br /><br />Bacon and Sausage<br /><br />Baked pastries<br /><br />Fruit Platter<br /><br /><br /><br />Lunch:<br /><br />Coconut crusted halibut over cilantro basmati rice topped with mango avocado salsa<br />followed with vanilla bean pavlova, whipped cream, mango purée, topped with mango and kiwi<br /><br />Greek salad, chicken souvlaki, tzatziki dip, humus, homemade pita bread, zucchini fries<br />followed with lemon mint granita<br /><br />Salmon cakes over a corn, cucumber, avocado salad, truffle fries for the table<br />followed by blueberry lemon clafoutis<br /><br />Breaded chicken milanese, homemade pesto topped with arugula, cherry tomatoes, and parmesan, topped with balsamic glaze and olive oil<br />Followed by affogato topped with shaved chocolate and toffee crumbs<br /><br /><br /><br /><br /><br />Dinner<br /><br /><br />Hors d'oeuvres <br /><br />Tuna Crispy Rice topped with spicy mayo<br /><br /> Coconut breaded shrimp over sweet chili thai sauce topped with scallions <br /><br />Fried Calamari pickled, fresno chilis served with marinara <br /><br />Thin Prosciutto, pesto, burrata, arugula<br /><br />Corn fritters topped with creme fraiche and chives<br /><br />Charcuterie Board<br /><br /><br />Starter:<br /><br />Lobster Bisque, topped with Crème fraiche and cracked black pepper<br /><br />Beet, Goat cheese, toasted pistachio, arugula, and champagne vinaigrette wrapped in cucumber<br /><br />Squash cannelloni stuffed with herb garlic ricotta topped with basil oil<br /><br />Tuna tartar over avocado, homemade wonton crisps<br /><br />3 homemade ravioli stuffed with butternut squash, sage, ricotta, topped with shaved parmesan cherry tomatoes, crispy basil, brown butter sauce<br /><br /><br />Entree:<br /><br />Filet mignon, rosemary butter, blanched green beans over potato au gratin<br /><br />Crusted chilean sea bass, garlic potato mash, julienne vegetables, and lemon caper sauce <br /><br />Herb crusted Lamb chop over creamy risotto and asparagus, topped with a thyme au jus<br /><br />Clams, Linguine, white wine sauce, red pepper flakes<br /><br />Grilled lobster on a bed of traditional peas and rice with a pineapple relish, and plantain crisp garnish<br /><br />Seared Scallops, parsnip purée, wilted spinach, lemon beurre blanc<br /><br /><br /><br />Dessert:<br /><br />Traditional Tiramisu<br /><br />Chocolate flourless torte with espresso whipped cream<br /><br />Vanilla bean Panna cotta topped with raspberry compote<br /><br />Toffee pudding topped with vanilla ice cream<br /><br />Coconut Crème brûlée topped with grilled pineapple<br /><br />Chocolate hazelnut cheesecake topped with chantilly cream and toasted hazelnuts</p> </div> </div> </div> </div> </div>
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class="swiper-slide"> <img loading="lazy" height="538" width="800" src="https://i0.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht8435/8435brochure17.jpg?ssl=1&resize=800%2C538&w=800px" /> </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">SPIRIT</h3> </div> <div class="col-md-12 nopadding"> <div class="col-md-12 single_yacht_price mo_green"> From $60,000/week </div> <div class="row nopadding fourths"> <!-- <div class="col-md-4"> </div>--> <div class="col-md-4 col-sm-6 overflow-hidden descline"> 4 cabins </div> <div class="col-md-4 col-sm-6 overflow-hidden descline"> 112 ft </div> <div class="col-md-4 col-sm-6 overflow-hidden descline"> Westport </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"> Built: 2009 </div> <div class="col-md-4 col-sm-6 overflow-hidden descline"> 75 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/spirit-112-ft-westport/" 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/spirit/spirit-main-image-uprayc-1678560879.jpg?ssl=1" data-title = "SPIRIT" data-link = "https://bahamasmotoryachts.com/yacht/crewed-yacht/spirit-112-ft-westport/" data-price = "60000">Inquire</button></p> </div> </div> </div> </div>