GAMBIT

from 20000€ per week
15.00 m
Crew: 2
Cabins: 4
Guests: 8
Port: Village Cay

Yacht
Description

Amenities

Watersports

Accommodations
& Specs

Sample Menu

Crew Profiles

Guest
Reviews

Yacht Description

2018 Runner Up for Best Multihull under 57ft in the Annual BVI Charter Yacht Show

Gambit is our clean, beautifully appointed Lagoon 500 catamaran, owned and operated personally. We, Doug and Val Fairfield, have been offering charters in the Caribbean since 2014 and would love the opportunity to welcome you to the British Virgin Islands to show you the wonders of one of the world’s most sought after cruising destinations. Gambit is flagged and based in the BVI, and is compliant with all VISR regulations, which eliminates uncertainties regarding reliability, entry ports and cruising grounds. Due to Covid as well as the newly enforced commercial charter directives for foreign flagged vessels, there has never been a better time to vacation in the BVI ~ less crowded, more authentic, peaceful and rejuvenating. The following brochure is a sample of what Gambit has to offer ~ please feel free to ask questions and chat to your broker about options. As owner operators, we can be flexible and accommodating. Gambit is available for charter in the BVI from November to July each year. We look forward to welcoming you aboard!

Amenities

Amenities

  • Internet Access : Onboard WIFI
  • Salon Stereo : Yes
  • Sat Tv : No
  • Sun Awning : Yes
  • Hammock : No
  • Windscoops : No
  • Deck Shower : Yes
  • Bimini : Yes
  • Special Diets : Inq
  • Kosher :
  • BBQ : Yes
  • Dine In : 8
  • Nude : No
  • Hairdryers : Yes
  • Port Hatches : 16
  • Crew Smokes : No
  • Guests Smokes : Transom Only
  • Guest Pets : 0
  • Children Ok : Yes
  • Gym/Exercise : No
  • Elevators : No
  • Wheel Chair Access : No
  • Generator : 11.5kw
  • Inverter : 2×1850
  • Ice Maker : 500 Gal
  • Stabilizers : No
  • Make purified drinking water : Yes
  • Re-usable water bottles : Yes

Watersports

Watersports

  • Dinghy size : 13ft AB
  • Dinghy hp : 60
  • Dinghy Pax : 7
  • Water Skis Adult : Yes
  • Water Skis Kids : Yes
  • Jet Skis :0
  • Wave Runners :0
  • Kneeboard : Yes
  • Windsurfer : No
  • Snorkel Gear : Yes
  • Tubes : 2
  • Scurfer : 0
  • Wake Board : Yes
  • Kayaks 1 Pax : 1
  • Kayaks (2 Pax) : No
  • SU Paddle Boards : 2
  • Fishing Gear : Yes
  • Rods :
  • Deep Sea Fish : No
  • U/Water Camera : No
  • U/Water Video : No
  • Sea Bobs : No
  • Sea Scooters : No

Accommodations & Specs

  • Length : 15.00 m
  • Cabins : 4
  • Guests : 8
  • Crew : 2
  • Make : Lagoon
  • Built : 2008
  • Cruising Speed :
  • Fuel Consumption :
  • Gambit offers sleeping accommodations in 3 queen size cabins and 1 twin bunk room. All offer AC and ensuite head and shower.

    • Showers : 4
    • Tubs : 0
    • Wash Basins : 4
    • Heads : 4
    • Elec. Heads : 4
    • Helipad : No
    • Jacuzzi : No
    • 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:2

    Doug Fairfield|Captain
    Born: 1957 Nation: South African | Languages: English
    Valerie Fairfield|Chef/Mate
    Born: 1957 | Nation: South African

    YOUR SKIPPER AND HOSTESS

    To ease you into life at a slower pace are Doug and Val Fairfield, an English speaking, husband and wife team from South Africa, with many years combined cruising, travel and charter experience.

    Doug holds a Yachtmaster Offshore Qualification, reinforced with many ocean crossings and coastal voyages, not least those accomplished with his family aboard. Doug started sailing in his mid twenties, based off the east coast of South Africa, where sailing and weather conditions are notoriously unpredictable and the coastline hazardous. Having grown up on the ocean with surfing as his main sport, sailing was a natural progression for him. Weekends were occupied with local and coastal racing as well as family sailing with the children. In 1995, in pursuit of our joint ambition to travel to remote places, we left on an extended 6 year cruise aboard our 30 foot monohull, (later upgraded to a 43 foot monohull), together with our two children, then 4 and 6 years old. This adventure took us across the Indian Ocean and back to South Africa, and then across the Atlantic to the USA, finally returning to South Africa at the end of 2000 for a period of regular land based life. During our cruising years we explored remote archipelagos, traveled by yacht many miles up the Amazon River, visited new and unique places, experienced diverse cultures and were exposed to many and varied challenges and opportunities. In 2012, the urge to move on again resulted in the acquisition of Katlyn, our first catamaran, and once again we set off across the Atlantic from Cape Town, spending a year en route, before establishing ourselves in the charter industry in the Caribbean. Along the way we have developed an awareness, appreciation and respect for the ocean, the sky and the weather in all its diversity. Most recently, we have been reminded of the majesty of mother nature as we have sailed Gambit the 4500nm from Italy to the Caribbean, to replace Katlyn, destroyed by hurricane Irma.

    Doug has been an avid adventure sport enthusiast throughout his life. He is an advanced skydiver with 2500 jumps, and was the chief instructor at the local skydive club prior to his involvement with sailing; he is an experienced paraglider, loves scuba and free diving, as well as water and snow skiing and has completed a number of arduous long distance marathons. He is a natural storyteller and entertainer with a great sense of humor, a charismatic and attentive host, willing to go the extra mile to ensure you get the most out of your vacation.

    Val grew up on a vast dairy farm in the Drakensberg farming district of South Africa, and attended boarding school, before qualifying as a private secretary and then a primary school teacher. She traded horse riding and hiking for sailing, and was perfectly positioned to home school the children while cruising. She is a qualified scuba diver, and enjoys snorkeling, skiing and hiking, and living the island life. She takes pride and pleasure in creating inviting spaces through tasteful choice and use of fabrics and decor, and is an accomplished seamstress. This is evident in the decor aboard Gambit, redecorated since arriving in the BVI a few months ago. Many years of challenging galley responsibilities have enabled her to become a competent and creative chef aboard, fine tuned by various short courses in culinary arts.

    Doug and Val have a passion for traveling and a special affinity for the African bush, it’s wildlife, beauty, solitude and wide open spaces, and have been fortunate to do an extended three month 4×4 camping safari with roof top tent through some of the most unspoiled and rugged areas of Southern Africa. The freedom of traveling without boundaries inspired a six week camper van tour of New Zealand last year, wild camping without the constraints of official campsites in the winter wonderland of mountains and fjords. During this time we took the opportunity to try our hand at dog sledding, abseiling and caving. We have spent a month touring Sri Lanka traveling by train and staying in local B&B’s, visited Egypt and driven off the beaten track through the Western Desert, camping in the splendor of the White Desert en route. We have driven across the USA and would love to follow this up with a longer RV trip in the not to distant future.
    After many years sailing together, (mostly with children aboard), and in excess of 70 completed charters, we team up on deck to offer you a fun filled sailing vacation, and when the anchor is down, a companionable, relaxed yet attentive atmosphere is created for you to escape your normal routine and create memories which will live with you forever.

    We would love the opportunity to extend a warm welcome to you in the BVI, offer you our hospitality aboard Gambit, and show you around some of our lovely anchorages and must see spots that we’ve come to call home.

    Crew are fully vaccinated for Covid 19.

    Guest Reviews

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