VALENTINE Yacht Description
Offered by DMA Yachting, the astonishing charter yacht VALENTINE is a 60 ft sailing catamaran. VALENTINE spends the summer and winter season in the Bahamas. She was delivered by the renowned boatbuilder Sunreef Yachts in 2021. The expansive yacht layout features 4 cozy cabins and comfortably accommodates a maximum of 8 guests.
VALENTINE is presented primarily as a sailing catamaran. The central space of the yacht is the main saloon, which connects to the aft deck. The aft deck is generous, with a prominent dining and seating area and that's where most of the delicious meals are served. The immersive cabins are located in the 2 massive hulls. The cabins are located below the main saloon, connected by stairs (inquire about handicapped access). Multiple portholes offer desirable views, while providing privacy if needed.
The sailboat features 2 x 150 HP Volvo engines .
What is the cabin arrangement of VALENTINE?
- 4 VIP cabins
VALENTINE

-
Weekly price: $43,700 - $50,000
Low Season | High Season
- Length: 60'
- # of Guests: 8
- # of Cabins: 4
- # of Crew: 2
- Builder: Sunreef Yachts
- Cruising Speed: 8
- Max. Speed: 10
- Built Year: 2021

VALENTINE 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 | $44,000 | $45,000 | $46,000 | $47,000 | $48,000 | $49,000 | $50,000 | $0 | $0 | $0 | $0 |
Winter 2023 to 2024 | $46,000 | $47,000 | $48,000 | $49,000 | $50,000 | $51,000 | $52,000 | $0 | $0 | $0 | $0 |
Summer 2024 | $46,000 | $47,000 | $48,000 | $49,000 | $50,000 | $51,000 | $52,000 | $0 | $0 | $0 | $0 |
Winter 2024 to 2025 | $46,000 | $47,000 | $48,000 | $49,000 | $50,000 | $51,000 | $52,000 | $0 | $0 | $0 | $0 |
VALENTINE Yacht Charter Price
# of charter days | Base Price | APA (deposit for provisioning, fuel, docking fees, etc) | Total | Note | |
---|---|---|---|---|---|
14 day charter | 87,400$ to 100,000$ | 17,480$ to 30,000$ | 104,880$ to 130,000$ | Discounts outside the main season are common. | |
7 day charter | 43,700$ to 50,000$ | 8,740$ to 15,000$ | 52,440$ to 65,000$ | Standard charter rate, base for all calculations. | |
3 day charter | 21,850$ to 25,000$ | 4,370$ to 7,500$ | 26,220$ to 32,500$ | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 43,700$ / 6 * 3 days = 21,850$ | |
1 day charter | 7,283$ to 10,000$ | 1,457$ to 2,500$ | 8,740$ to 12,500$ | 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: $43,700
High season rate: $50,000
This vessel is legal to conduct charters in the BVI
This vessel is in the process to becoming legal to conduct charters in the BVI
Preferred pick up is St. Thomas. BVI pick ups are possible but limited to 7 per season.
HALF-BOARD OPTION:
7 nights ($150 off per person) - Includes 7 breakfasts, 4 lunches & 3 dinners aboard - with all other meals to be taken ashore at client expense
2@$43,700 | 3@$44,550 | 4@$45,400 | 5@$46,250 | 6@$47,100 | 7@$47,950 | 8@$48,800
LOCAL-FARE OPTION:
7 nights ($75 off per person) - Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
2@$43,850 | 3@$44,775 | 4@ $45,700 | 5@$46,625 | 6@$47,550 | 7@$48,475 | 8@$49,400
**Rates will increase by $2,000 for the 2023/2024 season
BVI PORT FEE: B.V.I. customs and cruising permit fees are included in the rate.
Minimum 5 nights.
SLEEP ABOARD: Available for half of the daily rate. Includes boarding after 4pm, snacks, welcome cocktails & continental breakfast. Dinner ashore is additional. Select option upon booking. EXCLUDES: Christmas and New Year's weeks.
CHRISTMAS/NEW YEARS: 7 night minimum
CHRISTMAS 2023: 1-8 guests @$62,000, Christmas must end no later than 12/26
NEW YEARS 2023: 1-8 guests @ $64,000, may not start before 12/28
**SEE BROKER NOTES FOR MORE INFORMATION - WAIVER REQUIRED IN ADDITION TO CONTRACT**
Copy link below & paste into browser to submit waiver:
https://bit.ly/cyawaiver
This vessel is legal to conduct charters in the BVI
This vessel is in the process to becoming legal to conduct charters in the BVI
Preferred pick up is St. Thomas. BVI pick ups are possible but limited to 7 per season.
HALF-BOARD OPTION:
7 nights ($150 off per person) - Includes 7 breakfasts, 4 lunches & 3 dinners aboard - with all other meals to be taken ashore at client expense
2@$43,700 | 3@$44,550 | 4@$45,400 | 5@$46,250 | 6@$47,100 | 7@$47,950 | 8@$48,800
LOCAL-FARE OPTION:
7 nights ($75 off per person) - Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
2@$43,850 | 3@$44,775 | 4@ $45,700 | 5@$46,625 | 6@$47,550 | 7@$48,475 | 8@$49,400
**Rates will increase by $2,000 for the 2023/2024 season
BVI PORT FEE: B.V.I. customs and cruising permit fees are included in the rate.
Minimum 5 nights.
SLEEP ABOARD: Available for half of the daily rate. Includes boarding after 4pm, snacks, welcome cocktails & continental breakfast. Dinner ashore is additional. Select option upon booking. EXCLUDES: Christmas and New Year's weeks.
CHRISTMAS/NEW YEARS: 7 night minimum
CHRISTMAS 2023: 1-8 guests @$62,000, Christmas must end no later than 12/26
NEW YEARS 2023: 1-8 guests @ $64,000, may not start before 12/28
**SEE BROKER NOTES FOR MORE INFORMATION - WAIVER REQUIRED IN ADDITION TO CONTRACT**
Copy link below & paste into browser to submit waiver:
https://bit.ly/cyawaiver
Price Terms
InclusiveVALENTINE Yacht Charter Locations
Summer Season
Winter Season
Amenities
Specifications
Features
More Specifications
Diving Yacht offers Rendezvous Diving only
Fishing
Green Initiatives
Water Sports
Crew Information
Captain: Austin McClure
Austin McClure
From the keel up, Austin knows boats and how they operate. As a Merchant Marine and graduate of Texas A&M Maritime Academy with a Bachelor’s degree in Marine Transportation, he received extensive training on vessels and life at sea. Austin currently holds a USCG 1600GRT Master license as well as a 2nd Mate Unlimited. Austin has a passion for the sea and all the adventure within it. He has traveled the world aboard many types of commercial vessels such as Jones Act ships, OSVs, and offshore tugs. As Austin transitioned into the sunnier side of the industry, he has been in command of chartered sail and motor yachts up to 150’. His travels have taken him to places and ports around America as well as all over the Caribbean, Hawaiian and Micronesian Islands, Philippines, Singapore, Panama Canal, Middle East, Black Sea. With Austin’s competency in seamanship and hospitality, he is ready to take you anywhere and deliver world class customer service.
Christiana Goohs
Christiana Goohs has been in the hospitality industry since sixteen, but nothing has compared to working on boats. Over the past two years, she has had the chance to combine her love of sailing, passion for cooking, and joy of serving others as a stewardess and chef on a 43-meter luxury yacht. With an Associates in Pastry Arts and Bachelor’s in Business Management from the Culinary Institute of America, Christiana has experience in silver service, proper wine etiquette, and kitchen fundamentals. It was at the CIA that she discovered her love of wine – after working as a pastry chef for multiple fine dining and Michelin star restaurants, she cut her teeth at a Washington, DC wine bar and ultimately passed the Sommelier exam. Currently, she utilizes her wine knowledge to help guests pair their meals with specific wines. She delivers healthy, delicious and beautiful dishes that always leave guests with a huge smile.
Christiana's passion to serve, attention to detail, and top-notch cooking skills allows her to provide her guests an extraordinary vacation.
Menu
SAMPLE MENU VALENTINE - Chef Annette Fiedler
BREAKFAST & LUNCH
DAY 1
Ceviche, guacamole, Tacos, fried plantain, bean corn rice salad
Chicken burrito with spicy mayo and red/ yellow peppers
DAY 2
Pancakes vanilla cut fruit
Smoked salmon caviar blinds
Spaghetti Vongole
Fruit salad
DAY 3
Rye bread with poached egg and salmon, ago mash
Salmon beetroot tower on corn fritters
Charred salmon on quinoa, spinach salad, avocado, mange- tous, with sweet potato fritters
DAY 4
Eggs all ways
Caprese w Burrata
Chicken breast filled with artichokes spinach ricotta, courgette spaghetti
DAY 5
French toast Asparagus wrapped in pancetta, quail eggs, pesto
Prawns grilled with garlic, black linguini, fresh tomato parsley salsa
DAY 6
Chia seed pudding with banana
Jamon Serrano with Guadeloupe melon
Chicken Cesar salad, crusty bread
Carrot cake
DAY 7
Granola
Cheese souffle on rucola
Saltimbocca alla Romana, garlicky beans, polenta
Chocolate brownie
DINNER
DAY 1
Octopus with sherry on broad bean puree, olive caper and charred onion granola on top
Pean seared Sea bass with saffron sauce, apsparagus with capers and dill and red potatoes
Lemon tarte
DAY 2
Gazpacho with crostini, onion, tomato, green pepper on side
Tahini chicken with couscous, lemon pomegranate thahini sauce
Coffee walnut tarts and mascarpone vanilla dollop
DAY 3
Fennel garlic lemon salad with crutons and toasted walnuts
Steak with mash, glazed heirloom carrots, beans, browned onions
Oven peaches with pistachios ice cream, pistachio caramel chards, crumble
DAY 4
Asian red chou salad, Cooked prawn scallion cucumber rice paper rolls, lime sweet chilly sauce, soy shoots
Thai red beef curry with, white rice, steamed broccoli
Coconut panna cotta, mango sorbet
DAY 5
Scallops with pea mint puree, bacon
Lamb chops rosemary garlic with coriander walnut fig sauce, couscous
Cardamom vanilla poached pear with greek yoghurt, almond chards
DAY 6
Spring rolls with sweet chilly lime sauce
Seared sesame Tuna with mange-tous and black rice, carrots, edamame, mango, wasabi and 100 island mayo
Mousse au chocolat
DAY 7
Angel hair pasta with home made green pesto with crunchy basil leaves, pine nuts tom cherry
Monkfish/ Hake with orange grapefruit sauce,/salsify, potato puree, red chicory
Raspberry souffle
Gallery
- cyaID: 7264
- wpcf_mourl:
- mo_cabins: 4
- wpcf_power: Cat
- wpcf_powercat: N
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- wpcf_persons: 8
- wpcf_summerarea: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
- wpcf_winterarea: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
- wpcf_length: 60.00
- wpcf_beam: 34
- wpcf_draft: 6
- wpcf_toys: 1 x Tender ZAR 49 SL 90 HP - 9 Pax<br /> 1 x Seabob<br /> 1 x Wakeboard<br /> 1 x Set of Waterski's<br /> 2 x Stand Up Paddleboards<br /> 2 x Foldable Jupiter Electric Bike<br /> Snorkeling Gear<br />
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- wpcf_ac: Full
- wpcf_bbq: 0
- wpcf_internet:
- wpcf_generator:
- wpcf_engines: 2 x 150 HP Volvo
- wpcf_year: 2021
- wpcf_builder: Sunreef Yachts
- wpcf_accommodation:
- currency: USD
- yachtCurrencySymbol: $
- property_price: 43700
- mo_price: 43700
- wpcf_high_price: 50000
- wpcf_price_details: <font color="#e36532">This vessel is legal to conduct charters in the BVI</font> <font color="#e36532">This vessel is in the process to becoming legal to conduct charters in the BVI</font> Preferred pick up is St. Thomas. BVI pick ups are possible but limited to 7 per season. HALF-BOARD OPTION: 7 nights ($150 off per person) - Includes 7 breakfasts, 4 lunches & 3 dinners aboard - with all other meals to be taken ashore at client expense 2@$43,700 | 3@$44,550 | 4@$45,400 | 5@$46,250 | 6@$47,100 | 7@$47,950 | 8@$48,800 LOCAL-FARE OPTION: 7 nights ($75 off per person) - Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense. 2@$43,850 | 3@$44,775 | 4@ $45,700 | 5@$46,625 | 6@$47,550 | 7@$48,475 | 8@$49,400 **Rates will increase by $2,000 for the 2023/2024 season BVI PORT FEE: B.V.I. customs and cruising permit fees are included in the rate. Minimum 5 nights. SLEEP ABOARD: Available for half of the daily rate. Includes boarding after 4pm, snacks, welcome cocktails & continental breakfast. Dinner ashore is additional. Select option upon booking. EXCLUDES: Christmas and New Year's weeks. CHRISTMAS/NEW YEARS: 7 night minimum CHRISTMAS 2023: 1-8 guests @$62,000, Christmas must end no later than 12/26 NEW YEARS 2023: 1-8 guests @ $64,000, may not start before 12/28 **SEE BROKER NOTES FOR MORE INFORMATION - WAIVER REQUIRED IN ADDITION TO CONTRACT** Copy link below & paste into browser to submit waiver: https://bit.ly/cyawaiver
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- wpcf_mainimg_description: Sunreef Yachts is the industry standard bearer when it comes to designing and building high-end sailing multihulls. Valentine is one of Sunreef Yachts' latest creations, and she was meticulously crafted to provide even the all her guests with the highest levels of performance, luxury, and security on their charter. This premium sailing yacht comes with all the bells and whistles to guarantee your every comfort and, most importantly, your safety. Because to the meticulous attention to detail in the Valentine's construction and design, you can look forward to setting sail on a high-end, multi-level luxury catamaran and experiencing adventures you'll never forget. TOYS: 2 Stand Up Paddle Boards, Snorkeling Gear, Floating Mats, 1 Adult Water Ski Set, 1 Wakeboard, 1 Seabob, 2 Electric Bikes, & Onshore Games.
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- wpcf_menu: <p align="CENTER"><span style="font-size: large;"><u><strong>Day 1</strong></u></span></p> <p align="CENTER"><span style="font-size: large;">Breakfast</span></p> <p align="CENTER"><span style="font-size: small;">*</span><span style="font-size: small;"><em>All breakfasts will include a fruit platter, yogurts, pastries, fresh juice, smoothies, coffee, tea cereals </em></span><span style="color: #000000;"><em>and cooked meat (bacon, sausages etc.)</em></span></p> <p align="CENTER"><span style="color: #000000;">Thick cut toasted sour dough, bacon, smashed avocado, feta</span></p> <p align="CENTER"> </p> <p align="CENTER"><span style="font-size: large;">Lunch</span></p> <p align="CENTER">Caribbean Chicken Kabobs, Pineapple Coconut Rice, Cilantro Lime Shrimp</p> <p align="CENTER">Coconut Sorbet</p> <p align="CENTER"> </p> <p align="CENTER">Diners</p> <p align="CENTER">1st Course:</p> <p align="CENTER">Citrus Salad with Arugula and Ricotta</p> <p align="CENTER">2nd Course:</p> <p align="CENTER">Macadamia nut coconut crusted Mahi with a coconut beurre blanc, jasmine rice, mango coulee</p> <p align="CENTER">3rd Course:</p> <p align="CENTER">Banana Fosters, Spiced Rum Sauce, Caramelized Bananas</p> <p align="CENTER"> </p> <p align="CENTER"> </p> <p align="CENTER"><span style="font-size: large;"><u><strong>Day 2</strong></u></span></p> <p align="CENTER"><span style="font-size: large;">Breakfast</span></p> <p align="CENTER"><span style="font-size: small;">*</span><span style="font-size: small;"><em>All breakfasts will include a fruit platter, yogurts, pastries, fresh juice, smoothies, coffee, tea cereals and cooked meat (bacon, sausages etc.)</em></span></p> <p align="CENTER">Poached egg on top of English muffin with hollandaise and Canadian bacon</p> <p align="CENTER"> </p> <p align="CENTER"><span style="font-size: large;">Lunch</span></p> <p align="CENTER">Chicken Caesar salad, Sausage pepperoni Salami Red Pepper Pizza, Pepperoni Pizza, Mushroom Ricotta Pesto Spinach Pizza, Arugula Prosciutto Burrata Pizza</p> <p align="CENTER"> </p> <p align="CENTER"><span style="font-size: large;">Dinner:</span></p> <p align="CENTER">1st Course</p> <p align="CENTER">Lobster Bisque</p> <p align="CENTER">2nd Course</p> <p align="CENTER">Seared scalloped infused with lemon, garlic spicy butter</p> <p align="CENTER">3rd Course:</p> <p align="CENTER">Grilled Fillet Mignon, Torched Smoked Shrimp, Hasselback fondant potato, Bearnaise sauce, bearnaise foam, broccolini</p> <p align="CENTER">4th Course</p> <p align="CENTER">Creme Brulee with raspberry coulee</p> <p align="CENTER"> </p> <p align="CENTER"><span style="font-size: large;"><u><strong>Day 3</strong></u></span></p> <p align="CENTER"><span style="font-size: large;">Breakfast</span></p> <p align="CENTER"><span style="font-size: small;">*</span><span style="font-size: small;"><em>All breakfasts will include a fruit platter, yogurts, pastries, fresh juice, smoothies, coffee, tea cereals and cooked meat (bacon, sausages etc.)</em></span></p> <p align="CENTER">Blueberry, Chocolate and Classic Pancakes</p> <p align="CENTER"> </p> <p align="CENTER">Lunch</p> <p align="CENTER">Blackened Mahi Sandwich on a brioche bun topped with arugula, capers, creamy lemon sauce and mango salsa</p> <p align="CENTER"> </p> <p align="CENTER">Dinner:</p> <p align="CENTER">1st Course</p> <p align="CENTER">Pumpkin Tortellini, Goat Cheese, Sage Beurre Sauce</p> <p align="CENTER">2nd Course:</p> <p align="CENTER">Duck Breast, Port and Cherry Reduction, Butternut Squash, Whipped Herbed Goat Cheese</p> <p align="CENTER">3rd Course</p> <p align="CENTER"> </p> <p align="CENTER"> </p> <p align="CENTER"> </p> <p align="CENTER"> </p> <p align="CENTER"><span style="font-size: large;"><u><strong>Day 4</strong></u></span></p> <p align="CENTER"><span style="font-size: large;">Breakfast</span></p> <p align="CENTER"><span style="font-size: small;">*</span><span style="font-size: small;"><em>All breakfasts will include a fruit platter, yogurts, pastries, fresh juice, smoothies, coffee, tea cereals and cooked meat (bacon, sausages etc.)</em></span></p> <p align="CENTER">Brioche French Toast, Vanilla Chantilly, Fresh Berries</p> <p align="CENTER"> </p> <p align="CENTER"><span style="font-size: large;">Lunch</span></p> <p align="CENTER">Chicken Tacos, Fish Tacos, Steak Tacos, Shrimp Tacos, Guacamole, Pico De Gallo</p> <p align="CENTER"> </p> <p align="CENTER"><span style="font-size: large;">Dinner</span><span style="font-size: large;">: </span></p> <p align="CENTER">1st Course</p> <p align="CENTER">Beet Salad- Artichoke hearts, heirloom carrots, satsuma mandarins, sliced brie, beets, red wine vinaigrette</p> <p align="CENTER">2nd Course:</p> <p align="CENTER">Braised Short ribs on top of potato puree with grilled carrots and sherry reduction sauce</p> <p align="CENTER">3rd Course</p> <p align="CENTER">Salted Caramel Souffle</p> <p align="CENTER"> </p> <p align="CENTER"> </p> <p align="CENTER"> </p> <p align="CENTER"> </p> <p align="CENTER"> </p> <p align="CENTER"><span style="font-size: large;"><u><strong>Day 5</strong></u></span></p> <p align="CENTER"><span style="font-size: large;">Breakfast</span></p> <p align="CENTER">*<em>All breakfasts will include a fruit platter, yogurts, pastries, fresh juice, smoothies, coffee, tea cereals and cooked meat (bacon, sausages etc.)</em></p> <p align="CENTER"><span style="color: #000000;"><span style="font-family: Calibri, serif;">Breakfast Burrito, Cheesy Scrambled Eggs, Spicy Sausage, Crispy Home Fries</span></span></p> <p align="CENTER"> </p> <p align="CENTER"><span style="font-size: large;">Lunch</span></p> <p align="CENTER">Truffle Burger, Balsamic Glazed Mushrooms, Truffle Aioli Sauce, French Fries</p> <p align="CENTER"> </p> <p align="CENTER">Dinner: Asian</p> <p align="CENTER">Sushi Platters,</p> <p align="CENTER">Seared Ahi Tuna, Avocado Salad, Mango Puree</p> <p align="CENTER">3rd Course</p> <p align="CENTER">Tempura Cheesecake</p> <p align="CENTER"> </p> <p align="CENTER"><span style="font-size: large;"><u><strong>Day 6</strong></u></span></p> <p align="CENTER"><span style="font-size: large;">Breakfast</span></p> <p align="CENTER">*<em>All breakfasts will include a fruit platter, yogurts, pastries, fresh juice, smoothies, coffee, tea cereals and cooked meat (bacon, sausages etc.)</em></p> <p align="CENTER">French Toast</p> <p align="CENTER"> </p> <p align="CENTER"><span style="font-size: large;">Lunch</span></p> <p align="CENTER">Greek Salad, Hummus, Tzatziki, Pita, Falafel, Gyros, Baklava</p> <p align="CENTER"> </p> <p align="CENTER">Dinner:</p> <p align="CENTER">Focaccia</p> <p align="CENTER">1st Course</p> <p align="CENTER">Burrata, Tomato, Basil, Pistachio Pesto</p> <p align="CENTER">Second Course:</p> <p align="CENTER">Meatballs</p> <p align="CENTER">3rd Course:</p> <p align="CENTER">Carbonara</p> <p align="CENTER">Dessert:</p> <p align="CENTER">Tiramisu</p> <p align="CENTER"> </p> <p align="CENTER"> </p> <p align="CENTER"> </p> <p align="CENTER"> </p> <p align="CENTER"> </p> <p align="CENTER"> </p> <p align="CENTER"> </p> <p align="CENTER"> </p> <p align="CENTER"><a name="_GoBack"></a></p> <p align="CENTER"> </p> <p align="CENTER"><span style="font-size: large;"><u><strong>Day 7</strong></u></span></p> <p align="CENTER"><span style="font-size: large;">Breakfast</span></p> <p align="CENTER">*<em>All breakfasts will include a fruit platter, yogurts, pastries, fresh juice, smoothies, coffee, tea cereals and cooked meat (bacon, sausages etc.)</em></p> <p align="CENTER">French Toast</p> <p align="CENTER"> </p> <p align="CENTER"><span style="font-size: large;">Lunch</span></p> <p align="CENTER"> </p> <p align="CENTER"> </p> <p align="CENTER">Dinner:</p> <p align="CENTER">1st Course</p> <p align="CENTER">Watermelon, Avocado, Mint, Feta Salad</p> <p align="CENTER">2nd Course:</p> <p align="CENTER">Grilled Salmon, Quinoa, Pea Pure, Sauteed Spinach, Lemon Cilantro Sauce, Fresh Parmesan</p> <p align="CENTER">3rd Course</p> <p align="CENTER">Lemon Curd, Sable, Toasted Honey Meringue, Dehydrated Lemons</p>
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align="CENTER"> </p> <p align="CENTER">Diners</p> <p align="CENTER">1st Course:</p> <p align="CENTER">Citrus Salad with Arugula and Ricotta</p> <p align="CENTER">2nd Course:</p> <p align="CENTER">Macadamia nut coconut crusted Mahi with a coconut beurre blanc, jasmine rice, mango coulee</p> <p align="CENTER">3rd Course:</p> <p align="CENTER">Banana Fosters, Spiced Rum Sauce, Caramelized Bananas</p> <p align="CENTER"> </p> <p align="CENTER"> </p> <p align="CENTER"><span style="font-size: large;"><u><strong>Day 2</strong></u></span></p> <p align="CENTER"><span style="font-size: large;">Breakfast</span></p> <p align="CENTER"><span style="font-size: small;">*</span><span style="font-size: small;"><em>All breakfasts will include a fruit platter, yogurts, pastries, fresh juice, smoothies, coffee, tea cereals and cooked meat (bacon, sausages etc.)</em></span></p> <p align="CENTER">Poached egg on top of English muffin with hollandaise and Canadian bacon</p> <p align="CENTER"> </p> <p align="CENTER"><span style="font-size: large;">Lunch</span></p> <p align="CENTER">Chicken Caesar salad, Sausage pepperoni Salami Red Pepper Pizza, Pepperoni Pizza, Mushroom Ricotta Pesto Spinach Pizza, Arugula Prosciutto Burrata Pizza</p> <p align="CENTER"> </p> <p align="CENTER"><span style="font-size: large;">Dinner:</span></p> <p align="CENTER">1st Course</p> <p align="CENTER">Lobster Bisque</p> <p align="CENTER">2nd Course</p> <p align="CENTER">Seared scalloped infused with lemon, garlic spicy butter</p> <p align="CENTER">3rd Course:</p> <p align="CENTER">Grilled Fillet Mignon, Torched Smoked Shrimp, Hasselback fondant potato, Bearnaise sauce, bearnaise foam, broccolini</p> <p align="CENTER">4th Course</p> <p align="CENTER">Creme Brulee with raspberry coulee</p> <p align="CENTER"> </p> <p align="CENTER"><span style="font-size: large;"><u><strong>Day 3</strong></u></span></p> <p align="CENTER"><span style="font-size: large;">Breakfast</span></p> <p align="CENTER"><span style="font-size: small;">*</span><span style="font-size: small;"><em>All breakfasts will include a fruit platter, yogurts, pastries, fresh juice, smoothies, coffee, tea cereals and cooked meat (bacon, sausages etc.)</em></span></p> <p align="CENTER">Blueberry, Chocolate and Classic Pancakes</p> <p align="CENTER"> </p> <p align="CENTER">Lunch</p> <p align="CENTER">Blackened Mahi Sandwich on a brioche bun topped with arugula, capers, creamy lemon sauce and mango salsa</p> <p align="CENTER"> </p> <p align="CENTER">Dinner:</p> <p align="CENTER">1st Course</p> <p align="CENTER">Pumpkin Tortellini, Goat Cheese, Sage Beurre Sauce</p> <p align="CENTER">2nd Course:</p> <p align="CENTER">Duck Breast, Port and Cherry Reduction, Butternut Squash, Whipped Herbed Goat Cheese</p> <p align="CENTER">3rd Course</p> <p align="CENTER"> </p> <p align="CENTER"> </p> <p align="CENTER"> </p> <p align="CENTER"> </p> <p align="CENTER"><span style="font-size: large;"><u><strong>Day 4</strong></u></span></p> <p align="CENTER"><span style="font-size: large;">Breakfast</span></p> <p align="CENTER"><span style="font-size: small;">*</span><span style="font-size: small;"><em>All breakfasts will include a fruit platter, yogurts, pastries, fresh juice, smoothies, coffee, tea cereals and cooked meat (bacon, sausages etc.)</em></span></p> <p align="CENTER">Brioche French Toast, Vanilla Chantilly, Fresh Berries</p> <p align="CENTER"> </p> <p align="CENTER"><span style="font-size: large;">Lunch</span></p> <p align="CENTER">Chicken Tacos, Fish Tacos, Steak Tacos, Shrimp Tacos, Guacamole, Pico De Gallo</p> <p align="CENTER"> </p> <p align="CENTER"><span style="font-size: large;">Dinner</span><span style="font-size: large;">: </span></p> <p align="CENTER">1st Course</p> <p align="CENTER">Beet Salad- Artichoke hearts, heirloom carrots, satsuma mandarins, sliced brie, beets, red wine vinaigrette</p> <p align="CENTER">2nd Course:</p> <p align="CENTER">Braised Short ribs on top of potato puree with grilled carrots and sherry reduction sauce</p> <p align="CENTER">3rd Course</p> <p align="CENTER">Salted Caramel Souffle</p> <p align="CENTER"> </p> <p align="CENTER"> </p> <p align="CENTER"> </p> <p align="CENTER"> </p> <p align="CENTER"> </p> <p align="CENTER"><span style="font-size: large;"><u><strong>Day 5</strong></u></span></p> <p align="CENTER"><span style="font-size: large;">Breakfast</span></p> <p align="CENTER">*<em>All breakfasts will include a fruit platter, yogurts, pastries, fresh juice, smoothies, coffee, tea cereals and cooked meat (bacon, sausages etc.)</em></p> <p align="CENTER"><span style="color: #000000;"><span style="font-family: Calibri, serif;">Breakfast Burrito, Cheesy Scrambled Eggs, Spicy Sausage, Crispy Home Fries</span></span></p> <p align="CENTER"> </p> <p align="CENTER"><span style="font-size: large;">Lunch</span></p> <p align="CENTER">Truffle Burger, Balsamic Glazed Mushrooms, Truffle Aioli Sauce, French Fries</p> <p align="CENTER"> </p> <p 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The charter fee includes British Virgin Islands (BVI) taxes, fees, permits or National Park fees or Customs & Immigration fees.<br /> <br /> 2. Crew gratuity of 15-20% is customary and at charterer’s discretion. This gratuity should be given to the captain of the vessel at the end of the charter.<br /> <br /> 3. Copy link & paste into browser to submit waiver: https://bit.ly/cyawaiver";s:10:"yachtNumGC";i:6;s:13:"yachtGC1Title";s:9:"Fantastic";s:8:"yachtGC1";s:127:"Thanks for being the most fun and sweetest group we could’ve had! You guys made it fantastic and most relaxing vacation. ";s:10:"yachtGC1P1";s:0:"";s:10:"yachtGC1P2";s:0:"";s:10:"yachtGC1P3";s:0:"";s:13:"yachtGC2Title";s:7:"Amazing";s:8:"yachtGC2";s:177:"Thank you for gracious, thoughtful care of our family. We felt so loved and cared for through all of your special meals drinks, activities, and attention. Blessings to you all! 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";s:10:"yachtGC5P1";s:0:"";s:10:"yachtGC5P2";s:0:"";s:10:"yachtGC5P3";s:0:"";s:13:"yachtGC6Title";s:15:"Incredible Week";s:8:"yachtGC6";s:247:"Thanks for an incredible week. You’re such a talented and kind group of people and i’ve been so blown away by how hard you all work to make sure we had an incredible experience. 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- helipad: No
- sailing_instructor:
- lengthm: 18.00 m
- consumption:
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- yachtRange:
- price_details: <font color="#e36532">This vessel is legal to conduct charters in the BVI</font> <font color="#e36532">This vessel is in the process to becoming legal to conduct charters in the BVI</font> Preferred pick up is St. Thomas. BVI pick ups are possible but limited to 7 per season. HALF-BOARD OPTION: 7 nights ($150 off per person) - Includes 7 breakfasts, 4 lunches & 3 dinners aboard - with all other meals to be taken ashore at client expense 2@$43,700 | 3@$44,550 | 4@$45,400 | 5@$46,250 | 6@$47,100 | 7@$47,950 | 8@$48,800 LOCAL-FARE OPTION: 7 nights ($75 off per person) - Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense. 2@$43,850 | 3@$44,775 | 4@ $45,700 | 5@$46,625 | 6@$47,550 | 7@$48,475 | 8@$49,400 **Rates will increase by $2,000 for the 2023/2024 season BVI PORT FEE: B.V.I. customs and cruising permit fees are included in the rate. Minimum 5 nights. SLEEP ABOARD: Available for half of the daily rate. Includes boarding after 4pm, snacks, welcome cocktails & continental breakfast. Dinner ashore is additional. Select option upon booking. EXCLUDES: Christmas and New Year's weeks. CHRISTMAS/NEW YEARS: 7 night minimum CHRISTMAS 2023: 1-8 guests @$62,000, Christmas must end no later than 12/26 NEW YEARS 2023: 1-8 guests @ $64,000, may not start before 12/28 **SEE BROKER NOTES FOR MORE INFORMATION - WAIVER REQUIRED IN ADDITION TO CONTRACT** Copy link below & paste into browser to submit waiver: https://bit.ly/cyawaiver
- terms: Inclusive
- yachtTermsTypeNum: 1
- caemail: [email protected]
- ca: Paradise Yacht Clearing LLC
- fullrates: http://www.cyabrochure.com/ebn/2395/pdhaX/7264/4
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- cya_content: a:2:{s:4:"time";i:1663440578;s:3:"cya";s:1067:"<div class="bottom-15"><div class="position-absolute mox"><i class="fad fa-align-left mofa"></i></div><h2 id="yacht_description"> VALENTINE Yacht Description</h2></div><p>Offered by DMA Yachting, the astonishing charter yacht VALENTINE is a 60 ft sailing catamaran. VALENTINE spends the summer and winter season in the Bahamas. She was delivered by the renowned boatbuilder Sunreef Yachts in 2021. The expansive yacht layout features 4 cozy cabins and comfortably accommodates a maximum of 8 guests. </p><p>VALENTINE is presented primarily as a sailing catamaran. The central space of the yacht is the main saloon, which connects to the aft deck. The aft deck is generous, with a prominent dining and seating area and that's where most of the delicious meals are served. The immersive cabins are located in the 2 massive hulls. The cabins are located below the main saloon, connected by stairs (inquire about handicapped access). Multiple portholes offer desirable views, while providing privacy if needed.</p><p>The sailboat features 2 x 150 HP Volvo engines .</p>";}
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- review_debug: <!DOCTYPE HTML> <meta charset="iso-8859-1"> <html> <head> <title>VALENTINE Yacht Charters</title> <link href="https://www.cyabrochure.com/css2/style.css" rel="stylesheet" type="text/css"> <link rel="stylesheet" href="https://www.cyabrochure.com/dcodes/css3_buttons/css/dc_css3_buttons.css" type="text/css"/> <script src="https://www.cyabrochure.com/js/jquery.min.js" type="text/javascript"></script> <link rel="stylesheet" type="text/css" href="https://www.cyabrochure.com/dcodes/prettyPhoto/css/prettyPhoto.css" type="text/css"/> <script type="text/javascript" src="https://www.cyabrochure.com/dcodes/prettyPhoto/js/jquery.prettyPhoto.js" type="text/javascript"></script> <link type="text/css" rel="stylesheet" href="https://www.cyabrochure.com/dcodes/tooltips/css/dc_tooltips.css" type="text/css"/> <link type="text/css" rel="stylesheet" href="https://www.cyabrochure.com/dcodes/tables1/css/dc_tables1.css" type="text/css"/> <script type="text/javascript" src="https://www.cyabrochure.com/dcodes/tooltips/js/dc_tooltips.js" type="text/javascript"></script> <link href='http://fonts.googleapis.com/css?family=Shadows+Into+Light' rel='stylesheet' type='text/css'> <script type="text/javascript"> $(function(){ $("a[rel^='prettyPhoto']").prettyPhoto({ social_tools: false, }); 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else cols[i].style.width = '100%'; } } } </script> </head> <BODY link="FFFFFF" alink="FFFFFF" vlink="FFFFFF" BGCOLOR="FFFFFF" LEFTMARGIN=0 TOPMARGIN=0 MARGINWIDTH=0 MARGINHEIGHT=0> <div id='ebcontain'> <div class='ebrmenu'><div class='ebmenuitem'><a class='dc_c3b_large dc_c3b_blue dc_button dc_c3b_download' href='https://www.cyabrochure.com/ebn/2395/pdhaX/7264/1///'>Home</a></div><div class='ebmenuitem'><a class='dc_c3b_large dc_c3b_blue dc_button dc_c3b_download' href='https://www.cyabrochure.com/ebn/2395/pdhaX/7264/2///'>More photos</a></div><div class='ebmenuitem'><a class='dc_c3b_large dc_c3b_blue dc_button dc_c3b_download' href='https://www.cyabrochure.com/ebn/2395/pdhaX/7264/3///'>Specs</a></div><div class='ebmenuitem'><a class='dc_c3b_large dc_c3b_blue dc_button dc_c3b_download' href='https://www.cyabrochure.com/ebn/2395/pdhaX/7264/5///'>Crew</a></div><div class='ebmenuitem'><a class='dc_c3b_large dc_c3b_blue dc_button dc_c3b_download' href='https://www.cyabrochure.com/ebn/2395/pdhaX/7264/M///'>Sample Menu</a></div><div class='ebmenuitem'><a class='dc_c3b_large dc_c3b_blue dc_button dc_c3b_download' href='https://www.cyabrochure.com/ebn/2395/pdhaX/7264/4///'>Rates</a></div></div><span class='stretcher'></span><div class='ebrbody' ><div style='text-align:center;margin-top:5px;'><img src='https://www.centralyachtagent.com/yachtadmin/yachtimg/yacht7264/7264brochure99.jpg?1665655658' border='0' alt='VALENTINE'></div><div class='clr'></div><div style='text-align:center;'><img width='529' height='10' src='http://www.centralyachtagent.com/ebtimages/def.gif' alt='line'></div><div class='clr'></div><div style='text-align:right;'><img src='https://www.centralyachtagent.com//images/enlarge4.jpg' style='padding-right:5px;' title='enlarge image where available' alt='enlarge image where available'></div><div class='clr'></div><div style='text-align:center;font-size:130%;'>VALENTINE GUESTS COMMENTS</div><div class='clr'></div><br> </div><div class='clr'></div><br><div class='ebrmenu'><div class='ebmenuitem'><a class='dc_c3b_large dc_c3b_blue dc_button dc_c3b_download' href='https://www.cyabrochure.com/ebn/2395/pdhaX/7264/1///'>Home</a></div><div class='ebmenuitem'><a class='dc_c3b_large dc_c3b_blue dc_button dc_c3b_download' href='https://www.cyabrochure.com/ebn/2395/pdhaX/7264/2///'>More photos</a></div><div class='ebmenuitem'><a class='dc_c3b_large dc_c3b_blue dc_button dc_c3b_download' href='https://www.cyabrochure.com/ebn/2395/pdhaX/7264/3///'>Specs</a></div><div class='ebmenuitem'><a class='dc_c3b_large dc_c3b_blue dc_button dc_c3b_download' href='https://www.cyabrochure.com/ebn/2395/pdhaX/7264/5///'>Crew</a></div><div class='ebmenuitem'><a class='dc_c3b_large dc_c3b_blue dc_button dc_c3b_download' href='https://www.cyabrochure.com/ebn/2395/pdhaX/7264/M///'>Sample Menu</a></div><div class='ebmenuitem'><a class='dc_c3b_large dc_c3b_blue dc_button dc_c3b_download' href='https://www.cyabrochure.com/ebn/2395/pdhaX/7264/4///'>Rates</a></div></div><span class='stretcher'></span> </div> </body> </html>
- 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/yacht7264/7264brochure88.jpg?ssl=1" data-lightbox="yacht_gallery" data-title="Layout of VALENTINE"> <img height="669" width="1024" loading="lazy" class="img-responsive autoheight w-100" alt="Layout of VALENTINE" src="https://i0.wp.com/www.centralyachtagent.com/yachtadmin/yachtimg/yacht7264/7264brochure88.jpg?ssl=1"/> </a> </div>
- parsed_crew: <div class=""> <div class='col-md-12 whitediv'> <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"><h4>Captain: Hanns Schneider </h4></div> <div class="col-md-12"></div> <div class="col-md-12"><p>CAPTAIN <br /> Hanns Schneider<br /> <br /> Captain Hanns is an excellent sailor with 25 years of experience as yachting captain on luxury yachts. He´s experienced on Mediterranean and Caribbean waters with an in depth knowledge of the coasts of the South of France, Balearic Islands, Sardinia, ... and the Caribbean Islands. <br /> Hanns has been sailing from a young age and started his sailing career immediately after getting his Yachtmaster off shore license. In addition to his yachting license he obtained several additional licenses such as, marine engineering and advanced First Aid to develop his knowledge and skills. He is also an Advanced Diver with Nitrox experience which can provide appropriate guidance during the sail. <br /> Hanns knows how to keep a boat in perfect condition. His great experience with navigation and race crew management makes sure you'll get safely to the most beautiful places on the Mediterranean sea. Hanns has few North and South Atlantic crossings on his list of achievements. As great experienced sailor Hanns knows the nicest places in the South of France, Sardinia, Ibiza, ... And he won't hesitate to show you the most extraordinary spots along the Caribbean Islands. Hanns will guide you through an unforgettable experience! <br /> As master on the boat, Hanns works with a team of very professional and knowledgeable crew who are experienced and skilled. He carefully selects the most sophisticated cook and/or hostess to complete his crew. Hanns knows how to entertain his clients properly. He's cheerful, honest and makes sure they'll have an unforgettable, relaxing vacation from the start of the cruise to back ashore. <br /> <br /> COOK/STEWARDESS<br /> Annette Fiedler<br /> <br /> Annette has been working on yachts for over 4 years combining her passion for food and hospitality with her love for Sailing. She started sailing in her teens in the Baltic and Italy, teaching Optimists in her free time. After initially starting her sea career Annette spent over 7 years of gaining valuable hospitality and managerial experience in London. Afterwards she returned to sea to complete her Yachtmaster licence. Since then Annette is focussing on cooking and providing happiness on a plate, sailing from the South of France to Croatia and back as well as a private residence in France and The US. Annette has absolved various advanced cooking certificates and her mission in cooking is to deliver healthy, flavourful and beautifully decorated dishes that will leave the guests satisfied and with a smile on their faces. Her passion to serve others, eye for detail, flair for beautiful cuisine, combined with a relaxing attitude makes a wonderful combination for guests whilst on board of the Valentine yacht.<br /> <br /> DECKHAND<br /> Colby Simpson<br /> <br /> Originally from the state of Georgia, Colby has been in the yachting industry for over a year and a half. Previously living in Los Angeles, California working in social media and as an executive assistant to several influencers he decided to make the change to yachting during the recent pandemic. Although he may be green-ish to the industry, Colby has great character and has picked up many valuable skills during the past year gaining the most experience to make your experience the best it can be! In his spare time Colby enjoys reading about mental health, living in the present and eating veggies. His motto is “be who you see” and with that he strives to always be the best version of himself that he can envision, making every moment count.<br /> </p></div> </div> </div> </div>
- parsed_menu: <div class=""> <div class='col-md-12 whitediv'> <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><span style="font-size: 12pt;"><strong><span style="font-family: arial, helvetica, sans-serif;">SAMPLE MENU VALENTINE - Chef Annette Fiedler</span></strong></span></p><br /> <p><span style="font-family: arial, helvetica, sans-serif; font-size: 10pt;">BREAKFAST & LUNCH</span></p><br /> <p><strong><span style="font-family: arial, helvetica, sans-serif; font-size: 10pt;">DAY 1</span></strong></p><br /> <p><span style="font-family: arial, helvetica, sans-serif; font-size: 10pt;">Ceviche, guacamole, Tacos, fried plantain, bean corn rice salad</span></p><br /> <p><span style="font-family: arial, helvetica, sans-serif; font-size: 10pt;">Chicken burrito with spicy mayo and red/ yellow peppers</span></p><br /> <p><strong><span style="font-family: arial, helvetica, sans-serif; font-size: 10pt;">DAY 2</span></strong></p><br /> <p><span style="font-family: arial, helvetica, sans-serif; font-size: 10pt;">Pancakes vanilla cut fruit</span></p><br /> <p><span style="font-family: arial, helvetica, sans-serif; font-size: 10pt;">Smoked salmon caviar blinds</span></p><br /> <p><span style="font-family: arial, helvetica, sans-serif; font-size: 10pt;">Spaghetti Vongole</span></p><br /> <p><span style="font-family: arial, helvetica, sans-serif; font-size: 10pt;">Fruit salad</span></p><br /> <p><strong><span style="font-family: arial, helvetica, sans-serif; font-size: 10pt;">DAY 3</span></strong></p><br /> <p><span style="font-family: arial, helvetica, sans-serif; font-size: 10pt;">Rye bread with poached egg and salmon, ago mash</span></p><br /> <p><span style="font-family: arial, helvetica, sans-serif; font-size: 10pt;">Salmon beetroot tower on corn fritters</span></p><br /> <p><span style="font-family: arial, helvetica, sans-serif; font-size: 10pt;">Charred salmon on quinoa, spinach salad, avocado, mange- tous, with sweet potato fritters</span></p><br /> <p><strong><span style="font-family: arial, helvetica, sans-serif; font-size: 10pt;">DAY 4</span></strong></p><br /> <p><span style="font-family: arial, helvetica, sans-serif; font-size: 10pt;">Eggs all ways</span></p><br /> <p><span style="font-family: arial, helvetica, sans-serif; font-size: 10pt;">Caprese w Burrata</span></p><br /> <p><span style="font-family: arial, helvetica, sans-serif; font-size: 10pt;">Chicken breast filled with artichokes spinach ricotta, courgette spaghetti</span></p><br /> <p><strong><span style="font-family: arial, helvetica, sans-serif; font-size: 10pt;">DAY 5</span></strong></p><br /> <p><span style="font-family: arial, helvetica, sans-serif; font-size: 10pt;">French toast Asparagus wrapped in pancetta, quail eggs, pesto</span></p><br /> <p><span style="font-family: arial, helvetica, sans-serif; font-size: 10pt;">Prawns grilled with garlic, black linguini, fresh tomato parsley salsa</span></p><br /> <p><strong><span style="font-family: arial, helvetica, sans-serif; font-size: 10pt;">DAY 6</span></strong></p><br /> <p><span style="font-family: arial, helvetica, sans-serif; font-size: 10pt;">Chia seed pudding with banana</span></p><br /> <p><span style="font-family: arial, helvetica, sans-serif; font-size: 10pt;">Jamon Serrano with Guadeloupe melon</span></p><br /> <p><span style="font-family: arial, helvetica, sans-serif; font-size: 10pt;">Chicken Cesar salad, crusty bread</span></p><br /> <p><span style="font-family: arial, helvetica, sans-serif; font-size: 10pt;">Carrot cake</span></p><br /> <p><strong><span style="font-family: arial, helvetica, sans-serif; font-size: 10pt;">DAY 7</span></strong></p><br /> <p><span style="font-family: arial, helvetica, sans-serif; font-size: 10pt;">Granola</span></p><br /> <p><span style="font-family: arial, helvetica, sans-serif; font-size: 10pt;">Cheese souffle on rucola</span></p><br /> <p><span style="font-family: arial, helvetica, sans-serif; font-size: 10pt;">Saltimbocca alla Romana, garlicky beans, polenta</span></p><br /> <p><span style="font-family: arial, helvetica, sans-serif; font-size: 10pt;">Chocolate brownie</span></p><br /> <p><span style="font-family: arial, helvetica, sans-serif; font-size: 10pt;"><strong>DINNER</strong></span></p><br /> <p><span style="font-family: arial, helvetica, sans-serif; font-size: 10pt;"><strong>DAY 1</strong></span></p><br /> <p><span style="font-family: arial, helvetica, sans-serif; font-size: 10pt;">Octopus with sherry on broad bean puree, olive caper and charred onion granola on top</span></p><br /> <p><span style="font-family: arial, helvetica, sans-serif; font-size: 10pt;">Pean seared Sea bass with saffron sauce, apsparagus with capers and dill and red potatoes</span></p><br /> <p><span style="font-family: arial, helvetica, sans-serif; font-size: 10pt;">Lemon tarte</span></p><br /> <p><strong><span style="font-family: arial, helvetica, sans-serif; font-size: 10pt;">DAY 2</span></strong></p><br /> <p><span style="font-family: arial, helvetica, sans-serif; font-size: 10pt;">Gazpacho with crostini, onion, tomato, green pepper on side</span></p><br /> <p><span style="font-family: arial, helvetica, sans-serif; font-size: 10pt;">Tahini chicken with couscous, lemon pomegranate thahini sauce</span></p><br /> <p><span style="font-family: arial, helvetica, sans-serif; font-size: 10pt;">Coffee walnut tarts and mascarpone vanilla dollop</span></p><br /> <p><strong><span style="font-family: arial, helvetica, sans-serif; font-size: 10pt;">DAY 3</span></strong></p><br /> <p><span style="font-family: arial, helvetica, sans-serif; font-size: 10pt;">Fennel garlic lemon salad with crutons and toasted walnuts</span></p><br /> <p><span style="font-family: arial, helvetica, sans-serif; font-size: 10pt;">Steak with mash, glazed heirloom carrots, beans, browned onions</span></p><br /> <p><span style="font-family: arial, helvetica, sans-serif; font-size: 10pt;">Oven peaches with pistachios ice cream, pistachio caramel chards, crumble</span></p><br /> <p><strong><span style="font-family: arial, helvetica, sans-serif; font-size: 10pt;">DAY 4</span></strong></p><br /> <p><span style="font-family: arial, helvetica, sans-serif; font-size: 10pt;">Asian red chou salad, Cooked prawn scallion cucumber rice paper rolls, lime sweet chilly sauce, soy shoots</span></p><br /> <p><span style="font-family: arial, helvetica, sans-serif; font-size: 10pt;">Thai red beef curry with, white rice, steamed broccoli</span></p><br /> <p><span style="font-family: arial, helvetica, sans-serif; font-size: 10pt;">Coconut panna cotta, mango sorbet</span></p><br /> <p><strong><span style="font-family: arial, helvetica, sans-serif; font-size: 10pt;">DAY 5</span></strong></p><br /> <p><span style="font-family: arial, helvetica, sans-serif; font-size: 10pt;">Scallops with pea mint puree, bacon</span></p><br /> <p><span style="font-family: arial, helvetica, sans-serif; font-size: 10pt;">Lamb chops rosemary garlic with coriander walnut fig sauce, couscous</span></p><br /> <p><span style="font-family: arial, helvetica, sans-serif; font-size: 10pt;">Cardamom vanilla poached pear with greek yoghurt, almond chards</span></p><br /> <p><strong><span style="font-family: arial, helvetica, sans-serif; font-size: 10pt;">DAY 6</span></strong></p><br /> <p><span style="font-family: arial, helvetica, sans-serif; font-size: 10pt;">Spring rolls with sweet chilly lime sauce</span></p><br /> <p><span style="font-family: arial, helvetica, sans-serif; font-size: 10pt;">Seared sesame Tuna with mange-tous and black rice, carrots, edamame, mango, wasabi and 100 island mayo</span></p><br /> <p><span style="font-family: arial, helvetica, sans-serif; font-size: 10pt;">Mousse au chocolat</span></p><br /> <p><strong><span style="font-family: arial, helvetica, sans-serif; font-size: 10pt;">DAY 7</span></strong></p><br /> <p><span style="font-family: arial, helvetica, sans-serif; font-size: 10pt;">Angel hair pasta with home made green pesto with crunchy basil leaves, pine nuts tom cherry</span></p><br /> <p><span style="font-family: arial, helvetica, sans-serif; font-size: 10pt;">Monkfish/ Hake with orange grapefruit sauce,/salsify, potato puree, red chicory</span></p><br /> <p><span style="font-family: arial, helvetica, sans-serif; font-size: 10pt;">Raspberry souffle</span><br /><br /></p> </div> </div> </div> </div> </div>
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- pricetable: <div class="row"> <div class="col-md-12 whitediv"> <h2>VALENTINE 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>Summer 2023 </td> <td>$44,000</td> <td>$45,000</td> <td>$46,000</td> <td>$47,000</td> <td>$48,000</td> <td>$49,000</td> <td>$50,000</td> <td>$0</td> <td>$0</td> <td>$0</td> <td>$0</td> </tr> <tr> <td>Winter 2023 to 2024 </td> <td>$46,000</td> <td>$47,000</td> <td>$48,000</td> <td>$49,000</td> <td>$50,000</td> <td>$51,000</td> <td>$52,000</td> <td>$0</td> <td>$0</td> <td>$0</td> <td>$0</td> </tr> <tr> <td>Summer 2024 </td> <td>$46,000</td> <td>$47,000</td> <td>$48,000</td> <td>$49,000</td> <td>$50,000</td> <td>$51,000</td> <td>$52,000</td> <td>$0</td> <td>$0</td> <td>$0</td> <td>$0</td> </tr> <tr> <td>Winter 2024 to 2025 </td> <td>$46,000</td> <td>$47,000</td> <td>$48,000</td> <td>$49,000</td> <td>$50,000</td> <td>$51,000</td> <td>$52,000</td> <td>$0</td> <td>$0</td> <td>$0</td> <td>$0</td> </tr> </table> </div> </div> </div>
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