ASPEN ALTERNATIVE Yacht Charter - Luxury Fully Crewed Yacht Charters

ASPEN ALTERNATIVE

from 199000€ per week
50.00 m
Crew: 5
Cabins: 5
Guests: 10

Yacht
Description

Amenities

Watersports

Accommodations
& Specs

Sample Menu

Crew Profiles

Guest
Reviews

More
Details

Yacht Description

Amenities

  • Internet Access : Onboard WIFI
  • Salon Stereo : Yes
  • Sat Tv : Yes
  • Sun Awning : Yes
  • Hammock :
  • Windscoops :
  • Deck Shower : Yes
  • Bimini : 0
  • Special Diets : Inq
  • Kosher :
  • BBQ : Yes
  • Dine In :
  • Nude : Inq
  • Hairdryers : Yes
  • Port Hatches :
  • Crew Smokes : Inq
  • Guests Smokes :
  • Guest Pets : No
  • Children Ok : 0
  • Gym/Exercise : Yes
  • Elevators : No
  • Wheel Chair Access : No
  • Generator :
  • Inverter :
  • Ice Maker :
  • Stabilizers : AU
  • Make purified drinking water :
  • Re-usable water bottles :

Watersports

  • Dinghy size : 32′ Intrepid
  • Dinghy hp : 600 HP
  • Dinghy Pax :
  • Water Skis Adult : Yes
  • Water Skis Kids : 0
  • Jet Skis :0
  • Wave Runners :2
  • Kneeboard : 0
  • Windsurfer : Yes
  • Snorkel Gear : Yes
  • Tubes : Yes
  • Scurfer : 0
  • Wake Board : Yes
  • Kayaks 1 Pax : 0
  • Kayaks (2 Pax) : 2
  • SU Paddle Boards : 2
  • Fishing Gear : 0
  • Rods :
  • Deep Sea Fish :
  • U/Water Camera : 0
  • U/Water Video : 0
  • Sea Bobs : No
  • Sea Scooters : No

Tender & Toys:
Main Tender 32ft 2010 Intrepid twin 300hp Mercury Verado’s
2 x 2016 Seadoo GTR supercharged waverunners
Slide from the Sun Deck (Florida & Bahamas only)
2 x ISUP Paddle Boards
3 x Towable inflatables
XPS Sector X 2 person tube
XPS Titan 61” 2 person tube
Snorkeling Gear
2 x 2-person Kayaks
Jacuzzi
Wakeboards, wake surf, waterskis, and kneeboard
Inflatable pool docking
Fishing Gear

Gym equipment:
1 x S7TI Treadmill
Power block dumbbell weight set
Incline Bench
1 x stationary bike
2 x mini fold out bikes
1x Arc Trainer
1x Peloton Stationary Bike
All equipment on the sundeck

Accommodations & Specs

  • Length : 50.00 m
  • Cabins : 5
  • Guests : 10
  • Crew : 5
  • Make : Trinity Yachts
  • Built : 2010
  • Cruising Speed : 15
  • Fuel Consumption : 52
  • Main Deck Aft
    Upon arriving onto ASPEN ALTERNATIVE’s main deck, you are greeted by her expansive aft deck featuring a raised seating area with 270-degree views. On the port side are curved stairs leading up to the aft deck of the sky lounge. Aft of the main deck, down a set of stairs both port and starboard is the large swim platform with access to the tender garage.

    Main Deck
    Moving forward from the aft deck through ASPEN ALTERNATIVE’s large, light and bright main salon with expansive windows and unobstructed views. The inviting main salon is comprised of couches and an assortment of loose furniture to comfortably accommodate a large party. Forward is the formal dining room which comfortably seating 10.

    Owner’s Suite
    The Owner’s suit is a full beam stateroom which is impeccably finished with high gloss panels accentuated by light colored fabrics. The Master suite features a study, seating area, vanity/makeup area and a massive his/hers walk-in closets with separate dressing area. The Master bath has double sinks, a large soaking tub and separate shower with backlit onyx.

    Guest Accommodations
    Down the spiral staircase from the main deck foyer there are four spacious guest staterooms all with ensuites. Aft there are two mirrored King size guest suites. Forward to port there is spacious double Twin suite and to starboard there is another King suite. All guest suites are finished to the same high standard as the Owner’s suite with state-of-the-art entertainment system.

    Sky Lounge
    Forward in the sky lounge is a U-shaped wet bar area and three bar chairs. Between the foyer and bar, forward is the entertainment center. The sky lounge is comfortably furnished with two separate seating areas for guest experience.

    The Sky Deck Aft
    The sky lounge aft deck has a built-in wet bar and buffet, to port and starboard are varnished teak cocktail tables with loose furniture surrounding them. The focus of the Sky Deck is a beautiful varnished teak table that seats 10 guests. On the port side are stairs leading up to the sun deck.

    Sun Deck
    Built for entertaining; the sundeck Jacuzzi seats eight, wet bar is to port and an additional dining area is centerline; the perfect place to enjoy the fresh catch prepared on the sundeck grill. Forward is an al fresco seating area with built in sun lounge with loose furniture surrounding them.

    • Showers : 5
    • Tubs : 1
    • Wash Basins : 7
    • Heads : 7
    • Elec. Heads : 7
    • Helipad : No
    • Jacuzzi : Yes
    • A/C : Full

    Sample Menu

    Breakfast

     

    Teas-Blends of Herbs – Top quality Coffees

    Smoothies

    Jams: Apricot, Pear, Apple, Tomato, Fig, Greek Traditional Honey

     

    Homemade Cakes: Chocolate-Vanilla, Carrot, Apple, Lemon

     

    Croissants: Butter, Chocolate

     

    Handmade piroski with: potato or minced meat

     

    Puff pastry-Traditional Greek Pies: Bougatsa, Spinach Pie, Cheese Pie

     

    Breads: White, Black, Brioche, Gluten Free

     

    Pancakes- Crepes with: Merenda, Tahini, Peanut Butter, Greek Traditional Honey, Maple syrup

     

    Smoked Salmon

     

    Cheeses: Graviera, Gouda, Emmental, Feta, Goat

    Cold Cuts: Turkey, Ham, Prosciutto, Air Salami, Mortadella

     

    Fresh Fruit: pineapple, cherries, melon, watermelon, apricots, peaches

     

    Bacon, boiled sausages

     

    Dried fruits: apricots, plums, cranberries

     

    Nuts: almonds, walnuts, hazelnuts

     

    Cereals: oats, chocolate, honey, cornflakes

     

    Fresh Juices: Orange, Grapefruit

     

    Dairy: Milk, Rice Pudding, Strained Yogurt, Goat Yogurt

     

    Eggs: Omelet, fried, poached, scramble, boiled, Kayanas

     

    Day 1 Lunch

     

    Salad

    Textures of tomato, olive, pickle, onion, cucumber sorbet

     

    Starter

    Ceviche seabass, Passion fruit, tobiko, dill oil, fennel pickle

     

    Main course

    Orzo shrimp, goat cheese, confetti cherry tomatoes

     

    Desert

    Lemon cream, almond cookie, meringue, honey cells

     

    Day 1 Dinner

     

    Salad

    Rocket, feta, watermelon, pine nuts, radish

     

    Starter

    Steamed mussels with fennel, dill, garlic, mustard sauce – ouzo

     

    Main course

    Grouper with saffron sauce, greens, cauliflower puree

     

    Desert

    Yogurt mousse, Chios mastic, liqueur, fresh fruit, strawberry sauce

     

    Day 2 Lunch

     

    Salad

    Spinach pie salad, feta, dill, spring onion

     

    Starter

    Crab tartare, soy sauce and truffle

     

    Main Course

    Iberico pork, hoisin sauce, sweet potato puree

     

    Desert

    Millefeuille orange, raspberry sauce

     

    Day 2 Dinner

     

    Salad

    Smoked salmon, avocado, cucumber, cottage cheese

     

    Starter

    Shrimp tempura, Panko, sriracha mayonnaise

     

    Main Course

    Risotto village salad

     

    Desert

    Chocolate mousse, caramel sauce, peanuts

     

    Day 3 Lunch

     

    Salad

    Greek salad with feta cheese, fresh oregano, onion pickles, capers

     

    Starter

    Shrimp carpaccio, tarama (fish roe) mousse, cream cheese

     

    Main Course

    Lamb ribs with percussion, baby potatoes, rosemary

     

    Desert

    Milk pudding with ice cream

     

    Day 3 Dinner

     

    Salad

    Rice noodles, shrimp, black sesame

     

    Starter

    Octopus, fava cream, pickles, onion, capers

     

    Main Course

    Lobster spaghetti, tomato sauce, fresh basil, parmesan

     

    Desert

    Cream Brulee with fresh vanilla and ice cream

     

    Day 4 Lunch

     

    Salad

    Rice rolls with crab, avocado, cucumber, wasabi cream

     

    Starter

    Shrimp dumplings, cucumber pickle, soy sauce, coconut milk

     

    Main Course

    Salmon Tataki, sauteed spinach with ginger, chives, poncho sauce, wheat mushrooms

     

    Desert

    White chocolate and strawberry chocolate, fresh blueberries

     

    Day 4 Dinner

     

    Salad

    Cherry tomatoes, goat cheese, basil pesto, mozzarella buffala

     

    Starter

    Moussaka croquette, béchamel cream, tomato jam

     

    Main Course

    Mushroom risotto, fresh truffle

     

    Desert

    Tiramisu cream, caramel ice cream

     

    Day 5 Lunch

     

    Salad

    Beetroot, yogurt with orange and asparagus

     

    Starter

    Couscous with mushrooms and chicken, saffron, prosciutto powder, fresh truffle

     

    Main Course

    Cod, potato and garlic cream, black caviar

     

    Desert

    Mango cheesecake, raspberry ice cream

     

    Day 5 Dinner

     

    Salad

    Caspatsio with fresh oregano, feta and watermelon

     

    Starter

    Oysters with lemon pearls and tarama

     

    Main Course

    Beef fillet, mushrooms, king oysters, pea puree

     

    Desert

    Chocolate fudge, with fresh vanilla and ice cream

     

    Salad

    Okroshka Russian cold soup with dill yogurt and fresh vegetables

     

    Starter

    Scallops, Bern Blanc sauce, peas and greens

     

    Main Course

    Saute sea bream, bean cream, croutons, cuttlefish ink

     

    Desert

    Poached pear, tangerine cream, yogurt ice cream

     

     

    Day 6 Dinner

     

    Salad

    Smoked eggplant, cheese mousse, cherry tomatoes, basil and garlic

     

    Starter

    Beef Tartar, fresh truffle, potato chips

     

    Main Course

    Spinach ravioli, goat cheese, sauteed chicken, yellow curry

     

    Desert

    Churros, savory caramel sauce, strawberries and hazelnuts

     

    Day 7 Lunch

     

    Salad

    Sea urchin eggs with croutons, olive oil, salt flower in arugula and parmesan salad

     

    Starter

    Tuna carpaccio with lid, truffle, tomato seeds

     

    Main Course

    Cabbage stuffing with grouper and eggnog biscuit sauce

     

    Desert

    Baklava with Aegina peanuts, ice cream

     

     

    Day 7 Dinner

     

    Salad

    Fresh various shells with lemon dressing

     

    Starter

    Kakavia with stone fish

     

    Main Course

    Risotto with fresh tomato sauce and red mullet

     

    Desert

    Eclairs, vanilla cream and strawberry sauce

    Crew Profiles

    Number of Crew:9

    Bud Stein|Captain
    Born: 0 Nation: American | Languages:
    |
    Born: 0 | Nation:

    CAPTAIN: BUD STEIN – SAVANNAH, GEORGIA, US
    Bud was born in Detroit Michigan He moved to Ft. Lauderdale 30 years ago, starting his yachting career as a deck hand on a large motor sailor. He has worked on both private and charter yachts of more than 50 meters. Bud has a long and successful charter record in the Mediterranean, Bahamas, Caribbean, and East Coast US. These travels have provided him the knowledge to navigate all the client’s needs and desires. His calm and professional demeanor, has Aspen Alternatives clients, owners, and guests, looking forward to their next adventure! His experience and education allowed him to obtain his Master 3000-ton MCA/USCG all ocean endorsed licenses. In his spare time, he likes to fish on his custom-made skiff and golf. Bud is fluent in Spanish. English and advanced Italian.

    FIRST OFFICER: JOHN CHUBB – DURBAN, SOUTH AFRICA
    John grew up in a small beach town, on the East Coast of South Africa, called East London. His involvement in sport at school allowed him to participate in athletics, swimming, junior Lifesaving, and rugby where he represented his province at Junior level. After finishing school John worked as a Sales Representative before packing his bags and living in London for three years managing a restaurant on the Thames River in London. John joined the yacht industry in 2005 having heard the incredible experiences of his friends. He recently qualified with his MCA Master 3000-ton ticket. In addition to this he has his Ship Captains Medical along with a Maritime Safety and a Security qualification ensuring that you are in safe hands! His 12 years of yachting and charter experience on yachts ranging in size from 47m to 63m makes for a super trip!

    CHIEF STEWARDESS: KASIA NIEMIER – OBORNIKI SLASKIE, POLAND
    Kasia is from the southwestern area of Poland, more precisely called Lower Silesia. Her primary school education prepared her to work in administration. She decided to follow her desire to explore the French language and culture, obtaining her master’s degree in French Grammar. Kasia is fluent in French, English, and Polish. With her knowledge of the French language and culture. She was employed by a French company in Poland, as a translator and assistant to the CEO. Two years later she was employed at the Radisson Limerick, Ireland, as a waitress. She settled down in France for eight years, where she was a manager on a rooftop terrace bar, at the Radisson Hotel in Cannes. Her 10 years of hospitality background in 4- and 5-stars establishment opened the doors to her yachting career. After four seasons of working on yachts, in the beautiful Mediterranean Sea, she was lucky enough to cross the Atlantic where her new adventures began. One of which was joining the team of “Aspen Alternative”, now in her fourth year!

    CHIEF ENGINEER: ANTISA GARMA – KRAPANJ, CROATIA
    Antisa was born in Croatia and raised in the lowest inhabited island on the world Krapanj small island near of the town Sibenik. I attended a Technical High school in Sibenik. where in 1990 graduated from the department of Marine Engineering as a Technician. From an early age I was dreamed to become an engineer. I spend five years’ work in the container ship before moving to offshore industry in 1998. I sailed 22around the world on the different type off ships. In 2016 I decided to move to yachts, managing engines, all electrical items on board, generators and all supporting mechanics. Me free time I’m like to fishing, travels have a great passion for the car and loves to cook and socialize and hang out with friends

    CHEF: PIP BRENNAN -ASCOT, UK
    Pip grew up in South Africa, unaware of the freedom of the ocean. She learned to cook in rural Ireland at Ballymaloe and attended Le Cordon Bleu in London and then started to work in restaurants in London. Many restaurant meals later, Pip was introduced to the world of yachting by a colleague and never looked back.
    Both seasons and countries later, Pip joined Aspen Alternative and is very good at making crew and guests happy by remembering the small morsels that make them smile. Whatever you fancy throughout your stay, pop into the galley and ask. If Pip has the ingredients, she’ll make the dish – hopefully as well as your mother’s. Don’t be surprised if you hear a book or a podcast in the background when you go into the galley, these are played throughout the day!
    Pip is a nickname, short for Philippa, that came in school when there were too many girls with the same name in the class. Enjoy your stay with us – and don’t forget to come and say hi!

    BOSUN: GARRETH SCHOEMAN, DURBAN SOUTH AFRICA
    Garreth grew up on the east coast of South Africa, in a small town, just south of the city Durban, a town called Scottburgh. Garreth spent most of his days on the beach, weather it was life guard training from a young age, to body boarding/ surfing. Most of his spare time was spent on the beach, and is why he feels so comfortable working on the ocean. He loves any activities to do with the sea, whether it’s snorkeling/diving, to water sports. Garreth, enjoys hiking, surfing, traveling and many more activities, in his spare time. He is a very friendly and polite young man.

    DECK HAND: ERICK GUTIERREZ, GUERRERO, MEXICO
    Erik grew up in Orange County California, Costa Mesa. During the summer he worked with his father maintaining the local yachts at the marina, Lido Peninsula. In 2001 he had the opportunity to be a deck hand on 80-foot North coast. For six years they local traveled on the Southern California coast. Then from 2012 to 2018 he worked his way up to being lead deck on the 66m Feadship (Vanish). During this time, he traveled throughout the west coast USA and did several Med seasons. Visiting Spain, Italy, France, Croatia, Montenegro, England and Holland. With extensive travels throughout the Caribbean. Jaime with his soft-spoken pleasant demeanor and fantastic work ethic, will assure readiness for all the outdoor activities. Jaime is fluent in English and Spanish.

    2nd STEW: TEAL MILLOWAY, WILMINGTON, DELAWARE
    Teal was born in Newark, Delaware where she then completed her degree in photography. After working weddings for a few years, Teal then took a break from that and continued to run family beach rentals in Wildwood, NJ, still one of her favorite places to spend time! Teal entered the world of yachting two years ago. She worked as a deckhand, stewardess, and wants to take on engineering someday. In her spare time, she loves gardening, holistic medicine, being outside, being adventurous and active, cooking and spending time with great people!

    3rd STEWARDESS: JURIELHU LEONES, DIPOLOG CITY, PHILIPPINES
    Jur comes from a small town in the Philippines where she completed her degree in Nutrition. After qualifying, she completed a yearlong course in seafarer catering and hospitality, followed by an apprenticeship to enable her to successfully and smoothly embark on her career in yachting. Before joining Aspen Alternative, Jur worked on a superyacht based in Vancouver, Canada. In her free time Jur enjoys hiking, travelling, learning about new cultures and singing.

     

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