ZURI 3 Yacht Description
Introduced by DMA Yachting, the astonishing charter yacht ZURI 3 is a 54 ft sailing catamaran. The primary distinction of ZURI 3 are her generous space and alfresco dining areas. ZURI 3 spends the summer and winter season in the Bahamas. She was completed by the famous yacht builder Bali Catamarans in 2021. The ingenious yacht layout features 4 large cabins and easily accommodates a maximum of 6 guests.
ZURI 3 is classified primarily as a sailing catamaran. The the heart of the yacht is the main saloon, which connects to the aft deck. The aft deck is expansive, with a comfortable dining and seating area and that's where most of the delicious meals are served. The immersive cabins offer unbeatable views in the morning and are located just below deck. The cabins are located in the 2 massive hulls. Multiple portholes provide a connection with the natural world outside.
The sailboat features 2 x 80 HP Yanmar Engines -- 1 x 21.5kw Onan Generator engines .
What is the cabin arrangement of ZURI 3?
ZURI 3

-
Weekly price: $28,000 - $30,000
Low Season | High Season
- Length: 54'
- # of Guests: 6
- # of Cabins: 4
- # of Crew: 2
- Builder: Bali Catamarans
- Built Year: 2021

ZURI 3 Charter Price Details
Season Name | 2 guests | 3 guests | 4 guests | 5 guests | 6 guests | 7 guests | 8 guests | 9 guests | 10 guests | 11 guests | 12 guests |
Winter 2023 to 2024 | $28,000 | $28,500 | $29,000 | $29,500 | $30,000 | $0 | $0 | $0 | $0 | $0 | $0 |
Summer 2024 | $28,000 | $28,500 | $29,000 | $29,500 | $30,000 | $0 | $0 | $0 | $0 | $0 | $0 |
ZURI 3 Yacht Charter Price
# of charter days | Base Price | APA (deposit for provisioning, fuel, docking fees, etc) | Total | Note | |
---|---|---|---|---|---|
14 day charter | 56,000$ to 60,000$ | 11,200$ to 18,000$ | 67,200$ to 78,000$ | Discounts outside the main season are common. | |
7 day charter | 28,000$ to 30,000$ | 5,600$ to 9,000$ | 33,600$ to 39,000$ | Standard charter rate, base for all calculations. | |
3 day charter | 14,000$ to 15,000$ | 2,800$ to 4,500$ | 16,800$ to 19,500$ | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 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: $30,000
CURRENT SPECIAL: ZURI 3 is offering $1000 off charter rates for the 2023/2024 season. Come sail with them in the Bahamas between November 15th, 2023 and March 1st, 2024.
Book by: November 1st, 2023
Excludes Christmas and New Years, 6 night minimum
Christmas week: $35,000, flat rate for 2-6 guests New Years week: $36,000, flat rate for 2-6 guests
CURRENT SPECIAL: ZURI 3 is offering $1000 off charter rates for the 2023/2024 season. Come sail with them in the Bahamas between November 15th, 2023 and March 1st, 2024.Book by: November 1st, 2023
Excludes Christmas and New Years, 6 night minimum
Christmas week: $35,000, flat rate for 2-6 guests New Years week: $36,000, flat rate for 2-6 guests
Price Terms
InclusiveAmenities
Specifications
Features
More Specifications
Diving Yacht offers Rendezvous Diving only
Fishing
Green Initiatives
Water Sports
Crew Information
Captain: Andrew van der Linde
Being exposed from a young age to broad ocean activities such as sailing, Captain Andre grew up living his passion and started his professional yachting career directly after graduating school. The past four & a half years, he gained extensive sailing experience by crossing the Atlantic Ocean three times on sailing Catamarans as a skipper. Andre worked as a Yacht Master sailing instructor at Atlantic Yachting, South Africa, as well as doing countless amounts of deliveries along the coast of Southern Africa for TUI Marine, delivering Catamarans from Cape Town-Durban-Langebaan, ranging from 40ft-62ft. Andre worked on vessels ranging from 120ft-171ft, while holding a chief officer position on charter yachts to working 6+ months as an engineer on a 120ft yacht. With a strong marine and mechanical background, Andre maintained all systems including preventative maintenance, as well as being very resourceful, affording me the ability to troubleshoot any issues which may arise at a moment's notice.
With his outgoing, high-energy, steadfast personality, Andre strives to provide every guest with otherworldly experiences that they envisage whilst ensuring a safe environment. With his skill set of fishing, spearfishing and freediving, as well as knowing all the great attractions in The Caribbean and the Bahamas to ensure an unforgettable experience for the guests. Andre provides the charter guests with a memorable video at the end of each charter to look back on their dream holiday.
Jana is a passionate, adaptable, easygoing chef with a great love for exquisite service and creating stellar ambiance. A natural passion for the sea led her to pursue a career in the yachting industry. She is accustomed to the fast-paced hospitality environment and thrives on delivering unforgettable moments uniquely tailored to each guest. Being qualified in food & beverage product development, she furthered her career by gaining experience in various industries that all led to customer satisfaction. Jana thrives on decorating and perfecting spaces for guests down to the finest detail. You can be sure to find her behind the bar crafting unique cocktails and ensuring guests experience the luxury of staying on S/Y Zuri 3.
Menu
BREAKFAST MENU (same for every day)
CONTINENTAL BREAKFAST:
- Homemade granola
- Fruit platter – add mint and lime zest
- Yoghurt/plain/Greek style
- Honey
- Croissants/pan chocolate/pastries available/OR muffin of the day (Blueberry crumble, apple and cinnamon, feta and spinach, 3-cheese muffins) Preserves (variety of 2)
- Cheese platter (variety of 3 cheeses)
- Charcuterie/parma ham, Italian salami, smoked ham
- Fruit juices/fresh
- Coffee/tea
BREAKFAST TO ORDER:
- English breakfast (egg to order, crispy smoked bacon, pan-fried tomato and beef sausage) – served with toast to order (white or wholewheat) 3 egg omelette – with two fillings/choose from: mature cheddar cheese, bacon, feta, caramelised onion, mushrooms, brie cheese slices Egg Benedict a la Jana: Toasted English breakfast muffin, with basil pesto (optional), smoked ham, pan-poached egg to order and drizzled with a mustard and cheese sauce
- Egg Benedict with salmon: Toasted English breakfast muffin, with dill mayo, smoked salmon, pan-poached egg to order and drizzled with a cheese sauce
- Avo on toast – toasted ciabatta with smashed avo, pan-fried baby tomatoes, rocket and poached egg to order
- Pancakes with berries and crème fraiche – yoghurt crumpets/pancakes – drizzled with honey and add berries and crème fraiche – If berries are not available – use chocolate sauce (use real dark chocolate and cream to make ganache/sauce) and banana with crème fraiche (*recipe attached)
- French toast – drizzled with honey/maple and served with crispy bacon Power oats – oats cooked with milk, chopped dates and honey. Serve with Greek yoghurt, macadamia butter dollop, honey, blueberries and poppyseeds
DAY 1
LUNCH
Prosciutto, Pear & Gorgonzola rigatoni – served with a light salad
DINNER
Salmon ceviche – on baby salad leaves and lemon
Grilled catch of the day, smashed baby potato bake, Greek salad
Lemon Posset with blueberries
DAY 2
LUNCH
Spicy fish tacos with slaw and lime mayo
DINNER
Gazpacho (cold tomato, cucumber and red pepper soup)
Rack of lamb with rosemary and olive crust – served with creamy mashed potatoes and mushy peas OR sautéd tender stem broccoli and corn with lemon butter and toasted almonds
Vanilla panna cotta with seasonal berries and coulis
DAY 3
LUNCH
Greek meatballs with pitas, tzatziki, olives and tomato salsa
DINNER
Caprese salad with burrata, balsamic reduction and basil
Barbeque lemon butter prawns – with green salad and spicy potato wedges or spicy rice
Crème Brulee
DAY 4
LUNCH
Asian Poke Bowls (sushi rice, salmon/sashimi, edamame beans, carrots, pickled ginger, avo, sesame seeds, Asian dressing)
DINNER
Creamy garlic scallops
Spatchcock chicken with chimichurri sauce and roasted variety of sweet
potato
Variety of fruit sorbets (3)
DAY 5
LUNCH
Lemon chicken with pearl couscous salad
DINNER
Burrata with Parma ham and melon
Grilled lobster with a seafood mayo aioli, pan-fried tender stem broccoli and asparagus with lemon butter and roasted flaked almonds, smashed baby potato bake
Soufra (phyllo pastry swirls baked with lemon custard and blueberries) – dusted with icing sugar and served with fresh blueberries
DAY 6
LUNCH
Chicken mexi buddha bowls – chicken, fajita veg, corn and black beans, avo, bulgar wheat or quinoa
DINNER
Grilled courgette or aubergine rolls with ricotta and herbs – on a fresh homemade tomato sauce
Beef fillet served with burrata, tomato and caper salad and potato wedges OR crispy oven baked potatoes
Classic chocolate pots
DAY 7
LUNCH
Chicken Satay skewers with Asian slaw
DINNER
Brie or Camembert and preserved fig parcels with phyllo pastry
Grilled prawns with a spicy turmeric and coconut cream sauce, served with rice and pan-fried vegetables (pak choi, mange tout peas, baby corn, shallots)
Pineapple semi-freddo with raspberries and toasted coconut
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- wpcf_engines: 2 x 80 HP Yanmar Engines -- 1 x 21.5kw Onan Generator
- wpcf_year: 2021
- wpcf_builder: Bali Catamarans
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- wpcf_price_details: CURRENT SPECIAL: ZURI 3 is offering $1000 off charter rates for the 2023/2024 season. Come sail with them in the Bahamas between November 15th, 2023 and March 1st, 2024. Book by: November 1st, 2023 Excludes Christmas and New Years, 6 night minimum <p>Christmas week: $35,000, flat rate for 2-6 guests New Years week: $36,000, flat rate for 2-6 guests</p>
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- wpcf_menu: <p><strong>BREAKFAST MENU (same for every day)</strong><strong> </strong></p> <p><strong>CONTINENTAL BREAKFAST:</strong><strong> </strong></p> <ul> <li><span style="font-weight: 400;">Homemade granola </span></li> <li><span style="font-weight: 400;">Fruit platter – add mint and lime zest </span></li> <li><span style="font-weight: 400;">Yoghurt/plain/Greek style </span></li> <li><span style="font-weight: 400;">Honey </span></li> <li><span style="font-weight: 400;">Croissants/pan chocolate/pastries available/OR muffin of the day (Blueberry crumble, apple and cinnamon, feta and spinach, 3-cheese muffins) Preserves (variety of 2) </span></li> <li><span style="font-weight: 400;">Cheese platter (variety of 3 cheeses) </span></li> <li><span style="font-weight: 400;">Charcuterie/parma ham, Italian salami, smoked ham </span></li> <li><span style="font-weight: 400;">Fruit juices/fresh </span></li> <li><span style="font-weight: 400;">Coffee/tea </span></li> </ul> <p><strong>BREAKFAST TO ORDER:</strong><strong> </strong></p> <ul> <li><span style="font-weight: 400;">English breakfast (egg to order, crispy smoked bacon, pan-fried tomato and beef sausage) – served with toast to order (white or wholewheat) 3 egg omelette – with two fillings/choose from: mature cheddar cheese, bacon, feta, caramelised onion, mushrooms, brie cheese slices Egg Benedict a la Jana: Toasted English breakfast muffin, with basil pesto (optional), smoked ham, pan-poached egg to order and drizzled with a mustard and cheese sauce </span></li> <li><span style="font-weight: 400;">Egg Benedict with salmon: Toasted English breakfast muffin, with dill mayo, smoked salmon, pan-poached egg to order and drizzled with a cheese sauce </span></li> <li><span style="font-weight: 400;">Avo on toast – toasted ciabatta with smashed avo, pan-fried baby tomatoes, rocket and poached egg to order </span></li> <li><span style="font-weight: 400;">Pancakes with berries and crème fraiche – yoghurt crumpets/pancakes – drizzled with honey and add berries and crème fraiche – If berries are not available – use chocolate sauce (use real dark chocolate and cream to make ganache/sauce) and banana with crème fraiche (*recipe attached) </span></li> <li><span style="font-weight: 400;">French toast – drizzled with honey/maple and served with crispy bacon Power oats – oats cooked with milk, chopped dates and honey. Serve with Greek yoghurt, macadamia butter dollop, honey, blueberries and poppyseeds</span></li> </ul> <p><strong>DAY 1</strong><strong> </strong></p> <p><strong>LUNCH</strong><strong> </strong></p> <p><span style="font-weight: 400;">Prosciutto, Pear & Gorgonzola rigatoni – served with a light salad </span></p> <p><strong>DINNER</strong><strong> </strong></p> <p><span style="font-weight: 400;">Salmon ceviche – on baby salad leaves and lemon </span></p> <p><span style="font-weight: 400;">Grilled catch of the day, smashed baby potato bake, Greek salad <br /></span></p> <p><span style="font-weight: 400;">Lemon Posset with blueberries </span></p> <p><strong>DAY 2</strong><strong> </strong></p> <p><strong>LUNCH</strong><strong> </strong></p> <p><span style="font-weight: 400;">Spicy fish tacos with slaw and lime mayo </span></p> <p><strong>DINNER</strong><strong> </strong></p> <p><span style="font-weight: 400;">Gazpacho (cold tomato, cucumber and red pepper soup) <br /></span></p> <p><span style="font-weight: 400;">Rack of lamb with rosemary and olive crust – served with creamy mashed potatoes and mushy peas OR sautéd tender stem broccoli and corn with lemon butter and toasted almonds </span></p> <p><span style="font-weight: 400;">Vanilla panna cotta with seasonal berries and coulis </span></p> <p><strong>DAY 3</strong><strong> </strong></p> <p><strong>LUNCH</strong><strong> </strong></p> <p><span style="font-weight: 400;">Greek meatballs with pitas, tzatziki, olives and tomato salsa </span></p> <p><strong>DINNER</strong><strong> </strong></p> <p><span style="font-weight: 400;">Caprese salad with burrata, balsamic reduction and basil <br /></span></p> <p><span style="font-weight: 400;">Barbeque lemon butter prawns – with green salad and spicy potato wedges or spicy rice </span></p> <p><span style="font-weight: 400;">Crème Brulee </span></p> <p><strong>DAY 4</strong><strong> </strong></p> <p><strong>LUNCH</strong><strong> </strong></p> <p><span style="font-weight: 400;">Asian Poke Bowls (sushi rice, salmon/sashimi, edamame beans, carrots, pickled ginger, avo, sesame seeds, Asian dressing) </span></p> <p><strong>DINNER</strong><strong> </strong></p> <p><span style="font-weight: 400;">Creamy garlic scallops </span></p> <p>Spatchcock chicken with chimichurri sauce and roasted variety of sweet <br />potato</p> <p><span style="font-weight: 400;">Variety of fruit sorbets (3) </span></p> <p><strong>DAY 5</strong><strong> </strong></p> <p><strong>LUNCH</strong><strong> </strong></p> <p><span style="font-weight: 400;">Lemon chicken with pearl couscous salad </span></p> <p><strong>DINNER</strong><strong> </strong></p> <p><span style="font-weight: 400;">Burrata with Parma ham and melon </span></p> <p><span style="font-weight: 400;">Grilled lobster with a seafood mayo aioli, pan-fried tender stem broccoli and asparagus with lemon butter and roasted flaked almonds, smashed baby potato bake </span><span style="font-weight: 400;"> <br /></span></p> <p><span style="font-weight: 400;">Soufra (phyllo pastry swirls baked with lemon custard and blueberries) – dusted with icing sugar and served with fresh blueberries</span></p> <p><strong>DAY 6</strong><strong> </strong></p> <p><strong>LUNCH</strong><strong> </strong></p> <p><span style="font-weight: 400;">Chicken mexi buddha bowls – chicken, fajita veg, corn and black beans, avo, bulgar wheat or quinoa </span></p> <p><strong>DINNER</strong><strong> </strong></p> <p><span style="font-weight: 400;">Grilled courgette or aubergine rolls with ricotta and herbs – on a fresh homemade tomato sauce </span></p> <p><span style="font-weight: 400;">Beef fillet served with burrata, tomato and caper salad and potato wedges OR crispy oven baked potatoes </span></p> <p><span style="font-weight: 400;">Classic chocolate pots </span></p> <p><strong>DAY 7</strong><strong> </strong></p> <p><strong>LUNCH</strong><strong> </strong></p> <p><span style="font-weight: 400;">Chicken Satay skewers with Asian slaw </span></p> <p><strong>DINNER</strong><strong> </strong></p> <p><span style="font-weight: 400;">Brie or Camembert and preserved fig parcels with phyllo pastry <br /></span></p> <p><span style="font-weight: 400;">Grilled prawns with a spicy turmeric and coconut cream sauce, served with rice and pan-fried vegetables (pak choi, mange tout peas, baby corn, shallots) <br /></span></p> <p><span style="font-weight: 400;">Pineapple semi-freddo with raspberries and toasted coconut</span></p>
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MENU (same for every day)</strong><strong> </strong></p> <p><strong>CONTINENTAL BREAKFAST:</strong><strong> </strong></p> <ul> <li><span style="font-weight: 400;">Homemade granola </span></li> <li><span style="font-weight: 400;">Fruit platter – add mint and lime zest </span></li> <li><span style="font-weight: 400;">Yoghurt/plain/Greek style </span></li> <li><span style="font-weight: 400;">Honey </span></li> <li><span style="font-weight: 400;">Croissants/pan chocolate/pastries available/OR muffin of the day (Blueberry crumble, apple and cinnamon, feta and spinach, 3-cheese muffins) Preserves (variety of 2) </span></li> <li><span style="font-weight: 400;">Cheese platter (variety of 3 cheeses) </span></li> <li><span style="font-weight: 400;">Charcuterie/parma ham, Italian salami, smoked ham </span></li> <li><span style="font-weight: 400;">Fruit juices/fresh </span></li> <li><span style="font-weight: 400;">Coffee/tea </span></li> </ul> <p><strong>BREAKFAST TO ORDER:</strong><strong> </strong></p> <ul> <li><span style="font-weight: 400;">English breakfast (egg to order, crispy smoked bacon, pan-fried tomato and beef sausage) – served with toast to order (white or wholewheat) 3 egg omelette – with two fillings/choose from: mature cheddar cheese, bacon, feta, caramelised onion, mushrooms, brie cheese slices Egg Benedict a la Jana: Toasted English breakfast muffin, with basil pesto (optional), smoked ham, pan-poached egg to order and drizzled with a mustard and cheese sauce </span></li> <li><span style="font-weight: 400;">Egg Benedict with salmon: Toasted English breakfast muffin, with dill mayo, smoked salmon, pan-poached egg to order and drizzled with a cheese sauce </span></li> <li><span style="font-weight: 400;">Avo on toast – toasted ciabatta with smashed avo, pan-fried baby tomatoes, rocket and poached egg to order </span></li> <li><span style="font-weight: 400;">Pancakes with berries and crème fraiche – yoghurt crumpets/pancakes – drizzled with honey and add berries and crème fraiche – If berries are not available – use chocolate sauce (use real dark chocolate and cream to make ganache/sauce) and banana with crème fraiche (*recipe attached) </span></li> <li><span style="font-weight: 400;">French toast – drizzled with honey/maple and served with crispy bacon Power oats – oats cooked with milk, chopped dates and honey. Serve with Greek yoghurt, macadamia butter dollop, honey, blueberries and poppyseeds</span></li> </ul> <p><strong>DAY 1</strong><strong> </strong></p> <p><strong>LUNCH</strong><strong> </strong></p> <p><span style="font-weight: 400;">Prosciutto, Pear & Gorgonzola rigatoni – served with a light salad </span></p> <p><strong>DINNER</strong><strong> </strong></p> <p><span style="font-weight: 400;">Salmon ceviche – on baby salad leaves and lemon </span></p> <p><span style="font-weight: 400;">Grilled catch of the day, smashed baby potato bake, Greek salad <br /></span></p> <p><span style="font-weight: 400;">Lemon Posset with blueberries </span></p> <p><strong>DAY 2</strong><strong> </strong></p> <p><strong>LUNCH</strong><strong> </strong></p> <p><span style="font-weight: 400;">Spicy fish tacos with slaw and lime mayo </span></p> <p><strong>DINNER</strong><strong> </strong></p> <p><span style="font-weight: 400;">Gazpacho (cold tomato, cucumber and red pepper soup) <br /></span></p> <p><span 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400;">Asian Poke Bowls (sushi rice, salmon/sashimi, edamame beans, carrots, pickled ginger, avo, sesame seeds, Asian dressing) </span></p> <p><strong>DINNER</strong><strong> </strong></p> <p><span style="font-weight: 400;">Creamy garlic scallops </span></p> <p>Spatchcock chicken with chimichurri sauce and roasted variety of sweet <br />potato</p> <p><span style="font-weight: 400;">Variety of fruit sorbets (3) </span></p> <p><strong>DAY 5</strong><strong> </strong></p> <p><strong>LUNCH</strong><strong> </strong></p> <p><span style="font-weight: 400;">Lemon chicken with pearl couscous salad </span></p> <p><strong>DINNER</strong><strong> </strong></p> <p><span style="font-weight: 400;">Burrata with Parma ham and melon </span></p> <p><span style="font-weight: 400;">Grilled lobster with a seafood mayo aioli, pan-fried tender stem broccoli and asparagus with lemon butter and roasted flaked almonds, smashed baby potato bake </span><span style="font-weight: 400;"> <br /></span></p> <p><span 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Linde";s:18:"yachtCaptainNation";s:0:"";s:16:"yachtCaptainBorn";s:1:"0";s:15:"yachtCaptainLic";s:0:"";s:18:"yachtCaptainYrSail";s:1:"0";s:19:"yachtCaptainYrChart";s:1:"0";s:16:"yachtCaptainLang";s:7:"English";s:13:"yachtCrewName";s:11:"Jana Hurter";s:14:"yachtCrewTitle";s:9:"Chef/Mate";s:15:"yachtCrewNation";s:0:"";s:15:"yachtCrewYrBorn";s:1:"0";s:12:"yachtCrewLic";s:0:"";s:15:"yachtCrewYrSail";s:1:"0";s:16:"yachtCrewYrChart";s:1:"0";s:13:"yachtCrewLang";s:0:"";s:16:"yachtCrewProfile";s:2264:"Being exposed from a young age to broad ocean activities such as sailing, Captain Andre grew up living his passion and started his professional yachting career directly after graduating school. The past four & a half years, he gained extensive sailing experience by crossing the Atlantic Ocean three times on sailing Catamarans as a skipper. Andre worked as a Yacht Master sailing instructor at Atlantic Yachting, South Africa, as well as doing countless amounts of deliveries along the coast of Southern Africa for TUI Marine, delivering Catamarans from Cape Town-Durban-Langebaan, ranging from 40ft-62ft. Andre worked on vessels ranging from 120ft-171ft, while holding a chief officer position on charter yachts to working 6+ months as an engineer on a 120ft yacht. With a strong marine and mechanical background, Andre maintained all systems including preventative maintenance, as well as being very resourceful, affording me the ability to troubleshoot any issues which may arise at a moment's notice.<br /> <br /> With his outgoing, high-energy, steadfast personality, Andre strives to provide every guest with otherworldly experiences that they envisage whilst ensuring a safe environment. With his skill set of fishing, spearfishing and freediving, as well as knowing all the great attractions in The Caribbean and the Bahamas to ensure an unforgettable experience for the guests. Andre provides the charter guests with a memorable video at the end of each charter to look back on their dream holiday.<br /> <br /> Jana is a passionate, adaptable, easygoing chef with a great love for exquisite service and creating stellar ambiance. A natural passion for the sea led her to pursue a career in the yachting industry. 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- helipad: No
- sailing_instructor: Yes
- lengthm: 16.00 m
- consumption:
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- price_details: CURRENT SPECIAL: ZURI 3 is offering $1000 off charter rates for the 2023/2024 season. Come sail with them in the Bahamas between November 15th, 2023 and March 1st, 2024. Book by: November 1st, 2023 Excludes Christmas and New Years, 6 night minimum <p>Christmas week: $35,000, flat rate for 2-6 guests New Years week: $36,000, flat rate for 2-6 guests</p>
- terms: Inclusive
- yachtTermsTypeNum: 1
- caemail: [email protected]
- ca: Yacht Collective
- fullrates: http://www.cyabrochure.com/ebn/2395/pdhaX/8782/4
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- flag: USA
- captain_nation:
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- scubaonboard: Yacht offers Rendezvous Diving only
- pricetable: <div class="row"> <div class="col-md-12 whitediv"> <h2>ZURI 3 Charter Price Details</h2> <div class="table-responsive"> <table class="table table-striped"> <tr> <td>Season Name</td> <td>2 guests</td> <td>3 guests</td> <td>4 guests</td> <td>5 guests</td> <td>6 guests</td> <td>7 guests</td> <td>8 guests</td> <td>9 guests</td> <td>10 guests</td> <td>11 guests</td> <td>12 guests</td> </tr> <tr> <td>Winter 2023 to 2024 </td> <td>$28,000</td> <td>$28,500</td> <td>$29,000</td> <td>$29,500</td> <td>$30,000</td> <td>$0</td> <td>$0</td> <td>$0</td> <td>$0</td> <td>$0</td> <td>$0</td> </tr> <tr> <td>Summer 2024 </td> <td>$28,000</td> <td>$28,500</td> <td>$29,000</td> <td>$29,500</td> <td>$30,000</td> <td>$0</td> <td>$0</td> <td>$0</td> <td>$0</td> <td>$0</td> <td>$0</td> </tr> </table> </div> </div> </div>
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- cya_content: a:2:{s:4:"time";i:1698331614;s:3:"cya";s:1152:"<div class="bottom-15"><div class="position-absolute mox"><i class="fad fa-align-left mofa"></i></div><h2 id="yacht_description"> ZURI 3 Yacht Description</h2></div><p>Introduced by DMA Yachting, the astonishing charter yacht ZURI 3 is a 54 ft sailing catamaran. The primary distinction of ZURI 3 are her generous space and alfresco dining areas. ZURI 3 spends the summer and winter season in the Bahamas. She was completed by the famous yacht builder Bali Catamarans in 2021. The ingenious yacht layout features 4 large cabins and easily accommodates a maximum of 6 guests. </p><p>ZURI 3 is classified primarily as a sailing catamaran. The the heart of the yacht is the main saloon, which connects to the aft deck. The aft deck is expansive, with a comfortable dining and seating area and that's where most of the delicious meals are served. The immersive cabins offer unbeatable views in the morning and are located just below deck. The cabins are located in the 2 massive hulls. Multiple portholes provide a connection with the natural world outside.</p><p>The sailboat features 2 x 80 HP Yanmar Engines -- 1 x 21.5kw Onan Generator engines .</p>";}
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- parsed_layout: <div class="col-md-12 whitediv mo19"> <div class="position-absolute mox"><i class="fa-duotone fa-object-group mofa"></i></div> <h2 id='mo_layout'>Layout</h2> <a href="https://i0.wp.com/www.centralyachtagent.com/yachtadmin/yachtimg/yacht8782/8782brochure88.jpg?ssl=1" data-lightbox="yacht_gallery" data-title="Layout of ZURI 3"> <img height="321" width="369" loading="lazy" class="img-responsive autoheight w-100" alt="Layout of ZURI 3" src="https://i0.wp.com/www.centralyachtagent.com/yachtadmin/yachtimg/yacht8782/8782brochure88.jpg?ssl=1"/> </a> </div>
- parsed_crew: <div class=""> <div class='col-md-12 whitediv mo20> <div class="position-absolute mox"><i class="fa-duotone fa-id-card mofa"></i></div> <h2 id='mo_crew'>Crew</h2> <div class=""> <h3>Crew Information</h3> <p class=""> </p> </div> <div class="cya_crew "> <div class="col-md-12"> <p class="text-center crewpics"> <a href="https://i0.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht8782/8782brochure44.jpg?ssl=1" data-lightbox="yacht_gallery"> <img class="img-responsive" loading="lazy" height="800" width="1200" src='https://i0.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht8782/8782brochure44.jpg?ssl=1&resize=1200,800' alt="Crew Main Image" /> </a> </p> </div> <div class="row"> <div class="col-4"> <p class="text-center"> <a href="https://i0.wp.com/www.centralyachtagent.com/yachtadmin/yachtimg/yacht8782/8782crew1.jpg?ssl=1" data-lightbox="yacht_gallery"> <img class=" " height="470" width="470" loading="lazy" alt="Crew of ZURI 3|Captain" src='https://i0.wp.com/www.centralyachtagent.com/yachtadmin/yachtimg/yacht8782/8782crew1.jpg?ssl=1&resize=470,470'/> </a> Captain </p> </div> <div class="col-4"> <p class="text-center"> <a href="https://i0.wp.com/www.centralyachtagent.com/yachtadmin/yachtimg/yacht8782/8782crew2.jpg?ssl=1" data-lightbox="yacht_gallery"> <img class=" " height="470" width="470" loading="lazy" alt="Crew of ZURI 3|Chef/Mate" src='https://i0.wp.com/www.centralyachtagent.com/yachtadmin/yachtimg/yacht8782/8782crew2.jpg?ssl=1&resize=470,470'/> </a> Chef/Mate </p> </div> <div class="col-4"> <p class="text-center"> <a href="https://i0.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht8782/8782crew3.jpg?ssl=1" data-lightbox="yacht_gallery"> <img class=" " height="470" width="470" loading="lazy" alt="Crew of ZURI 3|" src='https://i0.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht8782/8782crew3.jpg?ssl=1&resize=470,470'/> </a> </p> </div> </div> <div class="col-md-12"><h4>Captain: Andrew van der Linde </h4></div> <div class="col-md-12"></div> <div class="col-md-12"><p>Being exposed from a young age to broad ocean activities such as sailing, Captain Andre grew up living his passion and started his professional yachting career directly after graduating school. The past four & a half years, he gained extensive sailing experience by crossing the Atlantic Ocean three times on sailing Catamarans as a skipper. Andre worked as a Yacht Master sailing instructor at Atlantic Yachting, South Africa, as well as doing countless amounts of deliveries along the coast of Southern Africa for TUI Marine, delivering Catamarans from Cape Town-Durban-Langebaan, ranging from 40ft-62ft. Andre worked on vessels ranging from 120ft-171ft, while holding a chief officer position on charter yachts to working 6+ months as an engineer on a 120ft yacht. With a strong marine and mechanical background, Andre maintained all systems including preventative maintenance, as well as being very resourceful, affording me the ability to troubleshoot any issues which may arise at a moment's notice.<br /> <br /> With his outgoing, high-energy, steadfast personality, Andre strives to provide every guest with otherworldly experiences that they envisage whilst ensuring a safe environment. With his skill set of fishing, spearfishing and freediving, as well as knowing all the great attractions in The Caribbean and the Bahamas to ensure an unforgettable experience for the guests. Andre provides the charter guests with a memorable video at the end of each charter to look back on their dream holiday.<br /> <br /> Jana is a passionate, adaptable, easygoing chef with a great love for exquisite service and creating stellar ambiance. A natural passion for the sea led her to pursue a career in the yachting industry. She is accustomed to the fast-paced hospitality environment and thrives on delivering unforgettable moments uniquely tailored to each guest. Being qualified in food & beverage product development, she furthered her career by gaining experience in various industries that all led to customer satisfaction. Jana thrives on decorating and perfecting spaces for guests down to the finest detail. You can be sure to find her behind the bar crafting unique cocktails and ensuring guests experience the luxury of staying on S/Y Zuri 3. </p></div> </div> </div> </div>
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Serve with Greek yoghurt, macadamia butter dollop, honey, blueberries and poppyseeds</span></li><br /> </ul><br /> <p><strong>DAY 1</strong><strong> </strong></p><br /> <p><strong>LUNCH</strong><strong> </strong></p><br /> <p><span style="font-weight: 400;">Prosciutto, Pear & Gorgonzola rigatoni – served with a light salad </span></p><br /> <p><strong>DINNER</strong><strong> </strong></p><br /> <p><span style="font-weight: 400;">Salmon ceviche – on baby salad leaves and lemon </span></p><br /> <p><span style="font-weight: 400;">Grilled catch of the day, smashed baby potato bake, Greek salad <br /></span></p><br /> <p><span style="font-weight: 400;">Lemon Posset with blueberries </span></p><br /> <p><strong>DAY 2</strong><strong> </strong></p><br /> <p><strong>LUNCH</strong><strong> </strong></p><br /> <p><span style="font-weight: 400;">Spicy fish tacos with slaw and lime mayo </span></p><br /> <p><strong>DINNER</strong><strong> </strong></p><br /> <p><span style="font-weight: 400;">Gazpacho (cold tomato, cucumber and red pepper soup) <br /></span></p><br /> <p><span style="font-weight: 400;">Rack of lamb with rosemary and olive crust – served with creamy mashed potatoes and mushy peas OR sautéd tender stem broccoli and corn with lemon butter and toasted almonds </span></p><br /> <p><span style="font-weight: 400;">Vanilla panna cotta with seasonal berries and coulis </span></p><br /> <p><strong>DAY 3</strong><strong> </strong></p><br /> <p><strong>LUNCH</strong><strong> </strong></p><br /> <p><span style="font-weight: 400;">Greek meatballs with pitas, tzatziki, olives and tomato salsa </span></p><br /> <p><strong>DINNER</strong><strong> </strong></p><br /> <p><span style="font-weight: 400;">Caprese salad with burrata, balsamic reduction and basil <br /></span></p><br /> <p><span style="font-weight: 400;">Barbeque lemon butter prawns – with green salad and spicy potato wedges or spicy rice </span></p><br /> <p><span style="font-weight: 400;">Crème Brulee </span></p><br /> <p><strong>DAY 4</strong><strong> </strong></p><br /> <p><strong>LUNCH</strong><strong> </strong></p><br /> <p><span style="font-weight: 400;">Asian Poke Bowls (sushi rice, salmon/sashimi, edamame beans, carrots, pickled ginger, avo, sesame seeds, Asian dressing) </span></p><br /> <p><strong>DINNER</strong><strong> </strong></p><br /> <p><span style="font-weight: 400;">Creamy garlic scallops </span></p><br /> <p>Spatchcock chicken with chimichurri sauce and roasted variety of sweet <br />potato</p><br /> <p><span style="font-weight: 400;">Variety of fruit sorbets (3) </span></p><br /> <p><strong>DAY 5</strong><strong> </strong></p><br /> <p><strong>LUNCH</strong><strong> </strong></p><br /> <p><span style="font-weight: 400;">Lemon chicken with pearl couscous salad </span></p><br /> <p><strong>DINNER</strong><strong> </strong></p><br /> <p><span style="font-weight: 400;">Burrata with Parma ham and melon </span></p><br /> <p><span style="font-weight: 400;">Grilled lobster with a seafood mayo aioli, pan-fried tender stem broccoli and asparagus with lemon butter and roasted flaked almonds, smashed baby potato bake </span><span style="font-weight: 400;"> <br /></span></p><br /> <p><span style="font-weight: 400;">Soufra (phyllo pastry swirls baked with lemon custard and blueberries) – dusted with icing sugar and served with fresh blueberries</span></p><br /> <p><strong>DAY 6</strong><strong> </strong></p><br /> <p><strong>LUNCH</strong><strong> </strong></p><br /> <p><span style="font-weight: 400;">Chicken mexi buddha bowls – chicken, fajita veg, corn and black beans, avo, bulgar wheat or quinoa </span></p><br /> <p><strong>DINNER</strong><strong> </strong></p><br /> <p><span style="font-weight: 400;">Grilled courgette or aubergine rolls with ricotta and herbs – on a fresh homemade tomato sauce </span></p><br /> <p><span style="font-weight: 400;">Beef fillet served with burrata, tomato and caper salad and potato wedges OR crispy oven baked potatoes </span></p><br /> <p><span style="font-weight: 400;">Classic chocolate pots </span></p><br /> <p><strong>DAY 7</strong><strong> </strong></p><br /> <p><strong>LUNCH</strong><strong> </strong></p><br /> <p><span style="font-weight: 400;">Chicken Satay skewers with Asian slaw </span></p><br /> <p><strong>DINNER</strong><strong> </strong></p><br /> <p><span style="font-weight: 400;">Brie or Camembert and preserved fig parcels with phyllo pastry <br /></span></p><br /> <p><span style="font-weight: 400;">Grilled prawns with a spicy turmeric and coconut cream sauce, served with rice and pan-fried vegetables (pak choi, mange tout peas, baby corn, shallots) <br /></span></p><br /> <p><span style="font-weight: 400;">Pineapple semi-freddo with raspberries and toasted coconut</span></p> </div> </div> </div> </div> </div>
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- singlebox: <div class="col-sm-12 col-md-4 col-lg-6 col-xl-4 listing_wrapper property_unit_0_child mo_slideritem" data-listid="36191" data-price="28000"> <div class="property_listing"> <div class="mo_badges"> </div> <div class="lds-circle"><div></div></div> <div class="single_yacht_slider yachts uninitialized swiper"> <div class="swiper-wrapper"> <div class="swiper-slide mainimg block"> <img width="800" height="535" loading="lazy" src="/wp-content/uploads/moimg/wp-content/uploads/yacht/c/zuri-3/zuri-3-main-image-diayc-1698355501_resize-800,535.jpg" class="block w-100"/> </div> <div class="swiper-slide"> <img loading="lazy" height="538" width="800" src="/wp-content/uploads/moimg/yachtadmin/yachtlg/yacht8782/8782brochure2_w-800px_resize-800,538.jpg" /> </div> <div class="swiper-slide"> <img loading="lazy" height="538" width="800" src="/wp-content/uploads/moimg/yachtadmin/yachtlg/yacht8782/8782brochure3_w-800px_resize-800,538.jpg" /> </div> <div class="swiper-slide"> <img loading="lazy" 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<div class="row nopadding"> <div class="col-md-12"> <h3 class="single_yacht_title mt-2 overflow-hidden">ZURI 3</h3> </div> <div class="col-md-12 nopadding"> <div class="col-md-12 single_yacht_price mo_green"> From $28,000/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"> 54 ft </div> <div class="col-md-4 col-sm-6 overflow-hidden descline"> Bali Catamarans </div> <div class="col-md-4 col-sm-6 overflow-hidden descline"> 6 guests </div> <div class="col-md-4 col-sm-6 overflow-hidden descline"> Built: 2021 </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/zuri-3-54-ft-bali-catamarans/" 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/zuri-3/zuri-3-main-image-diayc-1698355501.jpg?ssl=1" data-title = "ZURI 3" data-link = "https://bahamasmotoryachts.com/yacht/crewed-yacht/zuri-3-54-ft-bali-catamarans/" data-price = "28000">Inquire</button></p> </div> </div> </div> </div>