+1 813 314 7947
USA: 8am to 8pm EST
Europe: 8am to 8pm CET

full

SPIRIT Yacht Charter

Your search results

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

Weekly price:
$65,000 - $65,000

Low Season | High Season
Length: 112'
# of Guests: 10
# of Cabins: 4
# of Crew: 4
Builder: Westport
Consumption: 75 US Gall/Hr
Cruising Speed: 16
Max. Speed: 24
Built Year: 2009

SPIRIT Yacht Charter Price

# of charter days	Base Price	APA (deposit for provisioning, fuel, docking fees, etc)	Total	Note
14 day charter	130,000$ to 130,000$	26,000$ to 39,000$	156,000$ to 169,000$	Discounts outside the main season are common.
7 day charter	65,000$ to 65,000$	13,000$ to 19,500$	78,000$ to 84,500$	Standard charter rate, base for all calculations.
3 day charter	32,500$ to 32,500$	6,500$ to 9,750$	39,000$ to 42,250$	The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 65,000$ / 6 * 3 days = 32,500$

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: $65,000

High season rate: $65,000

SPIRIT will offer day charters while in the Florida area for the following:
8-Hour Day Rate: $10,200/day plus APA 45% for up to 12 guests cruising only to local Florida waters.

Christmas/New Year's rate is $70,000/wk with a 7-night minimum and she will be located out of Palm Beach, FL during her winter charter season.SPIRIT will offer day charters while in the Florida area for the following:
8-Hour Day Rate: $10,200/day plus APA 45% for up to 12 guests cruising only to local Florida waters.

Christmas/New Year's rate is $70,000/wk with a 7-night minimum and she will be located out of Palm Beach, FL during her winter charter season.

Price Terms

Plus Expenses

SPIRIT Yacht Charter Locations

Summer Season

Bahamas

Florida

Winter Season

Bahamas

Florida

Amenities

Salon Stereo: Yes

Salon Tv: Yes

Sat Tv: Yes

Multimedia System: Yes

Nude: Inq

Crew Pets: No

Ice Maker: Yes

Board Games: Yes

Sun Awning: Yes

Bimini: Yes

Special Diets: Inq

Kosher: Inq

Bbq: Yes

Gay Charters: Inq

YachtNudeCharters: Inq

Hairdryers: Yes

Crew Smokes: Inq

Children Ok: Yes

Specifications

Tube:

Guests: 10

Maxspeed: 24

Draft: 6

Cruising Speed: 16

Helipad: No

Ac: Full

Ac Night:

Built: 2009

Cabins: 4

King: 1

Queen: 1

Double:

Single: 2

Twin:

Pullman: 2

Showers: 4

Basins:

Heads: 5

Electric Heads:

Jacuzzi:

Features

BBQ: Yes

AC: Full

Internet: Onboard WIFI

Cruising Speed: 16

Max Speed: 24

More Specifications

Flag: USA

Homeport: Palm Beach, FL

Resort Course:

Yacht Permit: 2

Yacht License: 2

Yacht Mca: 0

Yacht Insurance:

Diving Yacht offers Rendezvous Diving only

Dive Info: Rendezvous Diving Only for Certified Diver's

Air Compressor: Not Onboard

Dive Costs: Client pays all of the costs for Rendezvous Diving.

Scuba On Board: Yacht offers Rendezvous Diving only

Fishing

Fishing Gear:

Fishing Gear Type: Rods and Reels

Rods: 8

Deep Sea Fishing:

Green Initiatives

Green Initiative:

Reusable Bottles:

Other Green Efforts:

Water Sports

Dinghy Size: 14.4' Novurania

Kayaks 1 Pax:

Kayaks 2 Pax: No

Dinghy Hp:

Floating Mats:

Dinghy Pax: 8

Swim Platform:

Water Skis Adult:

Boarding Ladder:

Water Skis Kids:

Sailing Dinghy:

Jet Skis:

Beach Games:

Wave Runners: No

Kneeboard:

Windsurfer: No

Snorkel Gear: 8

Underwater Camera:

Scurfer:

Underwater Video:

Wake Board: 1

Paddleboard: 2

Seabob: No

Sea Scooter: No

Crew

Crew Information

Captain: Nick Brown

Captain: Nick Brown:
Before moving to Florida, Nick grew up a second-generation yachtsman hailing from Southern
California. Surfing, fishing, diving, and sailing his way through his youth. As a teenager
he took every opportunity that came his way, alongside his big brother, delivering
yachts up and down the US and Mexican coast with his dad, Captain Dan Brown. Shortly
after turning 19, he acquired his 100-ton captains license, launching him into a
commercial captain’s position aboard a 100-person passenger ferry which operated
between Long Beach, CA and Catalina Island off the Pacific Coast.

As Captain Nick’s career progressed, he added commercial tugboats, commercial fishing boats,
multiple racing sailboats and private/charter yachts to his resume. Traveling throughout
the entire Caribbean, North/South America, Pacific, Europe (including the UK and Baltic
Sea), and New England. He honed his skills of becoming a seasoned charter Captain.

Nick and his wife Erin, helped develop the M/Y Spirit program from day one, dedicating
the last 2 1⁄2 years aboard to run her at her full potential. They are looking forward to
future charter trips onboard and providing optimum service while charter clients enjoy their ideal vacation aboard the M/Y SPIRIT.

Stewardess: Erin MacChesney

First Mate: Michael O’Flaherty
Michael started boating as a young kid learning to sail on Narragansett Bay in Rhode Island. Growing up, Michael had a passion for any pastime on the ocean whether the activity had been fishing, surfing or sailing. As he got older, sailing only played more of a role in his life as he pursued sailing to the competitive level competing in regattas all up and down the east coast of the United States. Aside from sailing, Michael was a dockhand at the Newport Yachting Center Marina from 2017-2021 which ultimately facilitated his start in the marine industry. Having spent many of his days sailing, fishing or surfing, Michael has an adequate understanding of the water in order to make your yachting experience more pleasant. Michael welcomes charter guests aboard for an experience of a lifetime.

Chef: Skye Burris
Skye grew up in a small boating community on Long Island Sound. Playing on the beach or
ripping around the sound via boat every chance she got, she fell in love with being on the
water.

Skye went to college on an athletic scholarship studying Psychology and playing high level
basketball all four years. Shortly after graduation she worked in Manhattan for a prominent
American family when she felt the urge for adventure calling. Seeking to quench her thirst for adventure, she chose yachting and moved to Florida.

After working as an entry level stew aboard various yachts, Skye would help by assisting in the galley watching the chef’s prepare 5-star meals for guests. Using this platform to work as an apprentice in the Galley, her culinary Chef career began. Skye loves what she does today pouring her heart and soul into every meal from breakfast to dinner! Skye’s great culinary expertise aboard SPIRIT is one that all charter guests will enjoy during their time aboard. Bon Appetite!

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