GET ALONG Yacht Charter - Luxury Fully Crewed Yacht Charters

GET ALONG

from 34300€ per week
17.00 m
Crew: 5
Cabins: 5
Guests: 10
Port: RH or YHG

Yacht
Description

Amenities

Watersports

Accommodations
& Specs

Sample Menu

Crew Profiles

Guest
Reviews

More
Details

Yacht Description

Where Luxury meets adventure! Introducing Get Along the latest Royal 57 Catamaran. Indulge in the Crystal clear waters of the Virgin Islands on this ultra-spacious sailing Catamaran. Get Along features a flybridge that has 360-degree ocean views. The flybridge sports a fully functioning bar and easy access to several sun pads to soak up the Caribbean sun.

Experience the Islands in a different way with your own professional crew.

Get Along accommodates up to 10 guests in 5 luxury queen cabins each with its own en-suite head and shower. All guest cabins are fully air-conditioned for guest comfort. Get Along has a galley-up layout with all the modern amenities needed for the ultimate family and friend vacation.

Amenities

  • Internet Access : Onboard WIFI
  • Salon Stereo : Yes
  • Sat Tv : No
  • Sun Awning : No
  • Hammock : No
  • Windscoops : No
  • Deck Shower : Yes
  • Bimini : Yes
  • Special Diets : Yes
  • Kosher :
  • BBQ : Yes
  • Dine In : 6
  • Nude : Inq
  • Hairdryers : No
  • Port Hatches : 1-2 per ca
  • Crew Smokes : No
  • Guests Smokes : No cigarettes. Cigars on aft
  • Guest Pets : No
  • Children Ok : Yes
  • Gym/Exercise : No
  • Elevators : No
  • Wheel Chair Access : No
  • Generator : Yes
  • Inverter : Yes
  • Ice Maker : Yes
  • Stabilizers : No
  • Make purified drinking water : Yes
  • Re-usable water bottles : Yes

Wine cooler
Please inquire about wheelchair access

Watersports

  • Dinghy size : 14’6
  • Dinghy hp : 50HP
  • Dinghy Pax : 8
  • Water Skis Adult : No
  • Water Skis Kids : No
  • Jet Skis :No
  • Wave Runners :No
  • Kneeboard : No
  • Windsurfer : No
  • Snorkel Gear : Yes
  • Tubes : Yes
  • Scurfer : No
  • Wake Board : Yes
  • Kayaks 1 Pax : No
  • Kayaks (2 Pax) : No
  • SU Paddle Boards : 2
  • Fishing Gear : Yes
  • Rods : 3
  • Deep Sea Fish : Yes
  • U/Water Camera : Yes
  • U/Water Video : 0
  • Sea Bobs : No
  • Sea Scooters : No

Accommodations & Specs

  • Length : 17.00 m
  • Cabins : 5
  • Guests : 10
  • Crew : 5
  • Make : Royal Cape
  • Built : 2020
  • Cruising Speed :
  • Fuel Consumption :
  • GET ALONG accommodates up to 10 guests in 5 luxury queen cabins each with its own on-suite head and shower. All guest cabins are fully air-conditioned for guest comfort. She has a galley-up layout with all the modern amenities needed for the ultimate family and friend vacation.

    GET ALONG has full stainless steel side rails making her the preferred boat for kids.

    • Showers : 5
    • Tubs : 0
    • Wash Basins : 5
    • Heads : 5
    • Elec. Heads : 5
    • 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

    Brad Marquart/Sy Hubert|Captain
    Born: 0 Nation: USA/USA | Languages: English
    Kristi Marquart/Kara James Hubert|Chef/mate
    Born: 0 | Nation: USA/Australian(Dual USA citizen)

    ***NOVEMBER 2022 – MID JANUARY 2023***
    BRAD & KRISTI

    Brad Marquart grew up in a small Mississippi river town in Missouri. After completing a degree in Biology at a liberal arts college it was time for some adventure, and he left the Midwest for a new life on the ocean. He joined a commercial fisheries management consultancy in Alaska, working on fishing vessels to provide precise and timely data regarding fishery health directly to NOAA. After working aboard 12 large fishing and fish processing vessels operating out of Dutch Harbor and Juneau, he traded the Bering Sea for the Rocky Mountains and moved to Denver, Colorado. There he started as a bioenergy researcher developing alternatives to mining coal, before switching gears and becoming an environmental scientist liaising between the oil and gas industry and state regulatory bodies. However, his previous life on the ocean had left a mark.

    Upon meeting Kristi, the new team set out to reconnect with previous careers on the water. Denver provides perhaps the most landlocked American Sailing School in the USA, and Kristi and Brad took every class they had time for. They left Denver for the east coast where they assisted with a sailboat delivery, and then took to new careers aboard a 74 foot charter ketch here in the Virgin Islands, which led to Brad earning his USCG 100-ton Master Captain’s license and moving on to operate charter catamarans. Now starting his 7th year in the term-charter industry, Brad has also earned an advanced scuba certification and enjoys sharing cooking and guide duties with his wife. An innate naturalist, he loves identifying fish and watching their behavior. He loves life most when guiding snorkel and hiking excursions in the beautiful Virgin Islands and when winding down with our always-interesting guests after a memorable day.

    Kristi Marquart has a diverse background within the charter boat and restaurant industries. Her culinary interest sparked at an early age in her family’s restaurant and brewery in Kansas, where she worked every position throughout high school and college. Eager to grow in the hospitality industry after graduating from KU, Kristi went on to manage three successful restaurant openings across the country with a company that believed in serving real food sourced from American farmers. She has always loved to cook for friends and family but it was her experience working alongside talented chefs and restaurateurs that ultimately groomed Kristi for her role as a professional yacht chef. Kristi recently expanded her culinary repertoire while attending the Ashburton Cookery School in England, where she trained under talented chefs with Michelin star backgrounds. Her cuisine style utilizes fresh ingredients that bring both color and flavor to the plate, and her menus are made with the guests’ preferences in mind. Kristi loves the creative freedom of serving beautiful meals that become a conversation piece over the table.

    Kristi also holds a USCG 100-ton Master Captain’s license, a bachelor’s degree in environmental science, an advanced diver certification, and 12 years of experience handling various boats along the coasts of California, Georgia, South Carolina, and throughout the entire Eastern Caribbean. This is her tenth season operating charter boats in the Virgin Islands. Kristi & Brad are honored to call Get Along home and will ensure your vacation is the kind you smile about for years to come.

    ***MID JANUARY 2023-JULY 2023***
    SY & KARA
    Originally from Atlanta, Ga, Sy was born in 1987 to a family rooted in hospitality and travel. His passion for the ocean began early during his summers on the shore of Amelia Island, Fl. After college he spent nearly a decade in hospitality management. Prior to finding his passion working on the water he managed an event venue and historic bed and breakfast in Amelia Island. In early 2017, Sy stumbled upon the beautiful islands of the Florida Keys. The crystal clear waters, fruitful life, and a certain Aussie sheila captured his heart. He spent three years captaining with Fury Water Adventures; taking thousands of guests a year snorkeling, on backcountry mangrove tours, and parasailing!!

    Kara was born in West Australia in 1988 and moved to Darwin, Northern Territory at a young age. Kara is the oldest of eight adventurous children raised in the bush of the Outback. Her father inspired the love of the sea with sails along the coast of north Australia and throughout Indonesia. After a career driving haul trucks in the mines she set off to explore the world. Living throughout Indonesia, Thailand, and Europe she eventually found her way to the US.

    She lived in New York City for two years working in event management, but whilst on holiday in Key West she realized she wanted to be back at the ocean. She was hired by Fury Water Adventures, where she worked for almost 5 years. Her long list of experience and credentials include chef and mate for a charter spearfishing company as well as chef and ground support for a TP52 Series Team in Europe. She is a USCG 100 ton captain and accredited Ashburton Chefs Academy graduate.

    Sy and Kara met in Key West in 2017 and solidified their love camping across Australia in 2019. They were married in their beloved Key West in December of 2020 and headed south to their new Caribbean home the very next day! These two have spent the last few seasons aboard the lovely S/V EASIR II a 2020 46’ Lagoon and are thrilled to be partnering with Brad and Kristi Marquart on S/V Get Along for the 2022-2023 season!!

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