ENTREPRENEUR Yacht Charter - Luxury Fully Crewed Yacht Charters

ENTREPRENEUR

from 115000€ per week
35.00 m
Crew: 5
Cabins: 5
Guests: 10
Port: Nassau

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 : 0
  • Sun Awning : 0
  • Hammock :
  • Windscoops :
  • Deck Shower : 0
  • Bimini : 0
  • Special Diets : Inq
  • Kosher :
  • BBQ : Yes
  • Dine In :
  • Nude : Inq
  • Hairdryers : 0
  • 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 :

WiFi via Pepwave (local Sim)
Peloton Bike
All staterooms and both salons equipped with TV/ DirecTV
Three exterior TV’s
Surround Sound
AppleTV
Sauna

Watersports

  • Dinghy size : 34′ Nortech Tender (2020)
  • Dinghy hp :
  • Dinghy Pax :
  • Water Skis Adult : 0
  • Water Skis Kids : 0
  • Jet Skis :0
  • Wave Runners :2
  • Kneeboard : 0
  • Windsurfer : 0
  • Snorkel Gear : Yes
  • Tubes : 0
  • Scurfer : 0
  • Wake Board : 0
  • Kayaks 1 Pax : 0
  • Kayaks (2 Pax) : 0
  • SU Paddle Boards : 4
  • Fishing Gear : 0
  • Rods :
  • Deep Sea Fish :
  • U/Water Camera : 0
  • U/Water Video : 0
  • Sea Bobs : No
  • Sea Scooters : No

34′ Nor Tech tender
2 X 3 PERSON WAVERUNNERS EX DELUXE – 2018
SNORKEL GEAR
4 X INFATABLE PADDLEBOARDS
RAVE SPLASH ZONE PLUS (INCLUDES TRAMPOLINE, 7′ SLIDE AND 10′ BALANCING LOG)
3-PERSON TOWABLE TUBE
BEACH EQUIPMENT (CHAIRS & UMBRELLA)

Accommodations & Specs

  • Length : 35.00 m
  • Cabins : 5
  • Guests : 10
  • Crew : 5
  • Make : Ocean Alexander
  • Built : 2021
  • Cruising Speed : 15
  • Fuel Consumption :
  • On deck master with king bed and large head including his and her sinks, stand alone tub and shower with skylight.

    Below deck are two VIP queen rooms with en suite head and shower. Forward are two convertible twin staterooms also en suite heads and showers.

    Named Best in Show at the 2021 Fort Lauderdale International Boat Show

    • Showers : 0
    • Tubs : 1
    • Wash Basins : 0
    • Heads : 0
    • Elec. Heads : 0
    • 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:6

    Steve Pattee|Captain
    Born: 0 Nation: American | Languages:
    Stephen Carrera|Chef
    Born: 0 | Nation: American

    Captain – Steve Pattee | American
    BIO: Steve began his sailing career on the waters in and around Key West FL. He has since sailed and cruised extensively along the US Atlantic Coast, the Bahamas, Caribbean, the Great Lakes, and Latin America. His competitive nature led to racing sail boats, but eventually shifted to the challenge of running both private and charter motor yacht programs. He is an avid SUP surfer, enjoys free diving, a good pizza, and traveling to new destinations, as well as visiting old favorites.

    Chef | Stephen Carrera | American
    BIO: Originally born in Washington State, Stephen found his passion for cooking when he was knee high to a grasshopper. Since then, he has been aspiring to create and experience food on a higher level. After high school he studied at Johnson and Wales before beginning his career in the most exclusive restaurants in Sarasota. In 2013, he discovered yachting. As an avid fisherman and diver, he knew he had found his calling on the water. Stephen’s passion and experience traveling throughout North, South and Central America developed a deep passion for each cuisine and culinary style – finding a balance in meals you would never think complemented each other. His desires as a saltwater sportsman and chef make him the perfect match for anyone trying to experience life on the water to the fullest.

    First Mate | Christian Fruin | American
    BIO: Christian is a second-generation mariner who spend his childhood and adult life on the water. Living in South Florida he spent most of his time skateboarding, fishing, and diving. After working on dive boats and fishing throughout high school, Christian started working as a ramp agent at a FedEx loading cargo planes. After a few years in Nashville, he decided to move back to the warmth of South Florida and began tournament fishing / working on various sport fishing boats. Shortly after, he discovered yachting and knew it was a great opportunity for him. With his past experiences, knowledge of the ocean and 100T USCG license, Christian is ready to help you enjoy your experience aboard to the fullest.

    Chief Stewardess – Summer Pattee | American
    BIO: Summer is originally from the St. Louis area eventually moving to South Florida where she learned to sail. Her career experience includes 15 years of cruising Florida, the Bahamas, the Caribbean, and New England. She enjoys fishing, loves to watch horse races, reading a good book, and spending time on the beach with friends. Summer’s lighthearted nature and professional attitude ensures a positive guest experience.

    Second Stewardess | Makenna Dorsey | American
    BIO: Makenna was born in Tucson, Arizona and grew up in Florida. She has two brothers, including her twin. Growing up near the ocean, she enjoyed spending time on the water, snorkeling and boating. She attended Florida State University studying geography before moving to Austin, Texas. In 2020, she decided to start a career in yachting. Her passion for adventure began while traveling throughout Europe with her family and continues through her adventures in yachting.

    Deckhand | Will Rippe | American
    BIO: Will grew up in South Florida and attended high school in Boca Raton. He is a certified diver master and worked on a dive boat out of Hillsboro Inlet in Lighthouse Point FL. He then made the transition to a motor yacht program and experienced diving and cruising the Caribbean. Will helps maintain this beautiful yacht while specializing in water sports and tender excursions.

    Note: This is the Owner’s chosen crew. Under the USCG Bareboat terms, the Charterer has the option to hire the same crew or other crew pending approval by flag and insurance.

    Guest Reviews

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