RUMAWAY Yacht Charter - Luxury Fully Crewed Yacht Charters

RUMAWAY

from 19200€ per week
16.00 m
Crew: 2
Cabins: 4
Guests: 8
Port: Village Cay/BVI or YHG/USVI

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 : No
  • Sun Awning : 0
  • Hammock : Yes
  • Windscoops : No
  • Deck Shower : Yes
  • Bimini : Yes
  • Special Diets : Inq
  • Kosher :
  • BBQ : Yes
  • Dine In : 8
  • Nude : No
  • Hairdryers : Yes
  • Port Hatches : Lots
  • Crew Smokes : No
  • Guests Smokes : Transom only, Cigars OK as wel
  • Guest Pets : No
  • Children Ok : Yes
  • Gym/Exercise : No
  • Elevators : No
  • Wheel Chair Access : No
  • Generator : 11Kw
  • Inverter : YES
  • Ice Maker : 40GPH
  • Stabilizers : No
  • Make purified drinking water : Yes
  • Re-usable water bottles : Yes

2 x ice makers
2 x refrigerators
2 x freezer
*Sailing instruction is informal

***Yacht offers Starlink high speed internet aboard.
It works GREAT in the USVI but is limited in the BVI.

Watersports

  • Dinghy size : 12′ RIB center console
  • Dinghy hp : 40HP
  • Dinghy Pax : 6
  • Water Skis Adult : No
  • Water Skis Kids : No
  • Jet Skis :No
  • Wave Runners :No
  • Kneeboard : Yes
  • Windsurfer : No
  • Snorkel Gear : Yes
  • Tubes : Yes
  • Scurfer : No
  • Wake Board : No
  • Kayaks 1 Pax : No
  • Kayaks (2 Pax) : 1
  • SU Paddle Boards : 4
  • Fishing Gear : Yes
  • Rods : 3 plus hand lines
  • Deep Sea Fish : Yes
  • U/Water Camera : 0
  • U/Water Video : 0
  • Sea Bobs : No
  • Sea Scooters : No

10′ x 10′ inflatable dock
Dinghy platform doubles as swim platform that can be lowered into the water
Towable underwater subwing
(2) floating Fatboy bean bags
(2) deck bean bag chairs
1 oversized 4 person SUP
3 single SUP’s

Accommodations & Specs

  • Length : 16.00 m
  • Cabins : 4
  • Guests : 8
  • Crew : 2
  • Make : Royal Cape
  • Built : 2018
  • Cruising Speed :
  • Fuel Consumption :
  • Accommodations include:
    2 queen and 2 double berth cabins each with an ensuite head including dry shower stalls in three cabins (one has wet head), electric head and vanity. All cabins are fully air-conditioned plus have a fan. Cabins have own stereo system, TV with Apple TV’s hooked up to a server with 300+ movies.

    Main salon has stereo plus TV and is fully air-conditioned.

    Aft deck cockpit with BBQ area plus very large bow for lounging.

    Berth measurements:
    Starboard Aft – 62” Wide & 75” long
    Starboard Mid – 54” Wide & 75” long
    Starboard Forward – 62” Wide & 75” long
    Port Aft – 56” Wide and 84” long

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

    Travis Townsley|Captain
    Born: 1973 Nation: USA | Languages: English
    Tara Townsley|Chef
    Born: 1973 | Nation: USA

    Captain Travis has been known to say he likes Fast Cars and Slow Boats… Born in Georgia, but raised in Texas, Travis spent the early part of his career working on race car teams (and racing whenever he got a chance). He has worked on everything from Vintage Can Am cars, Formula Fords, Toyota Atlantic, F2000, World Challenge, and Nascar Super Trucks. Life in the fast lane certainly was a good time, but there was something about the calmness, and challenges, of sailing that caught his attention. He eventually hung up the tools and helmet, and bought himself a Hobie Cat and learned to sail. He also started and grew a family business with his Father and 3 siblings, manufacturing product that was supplied to the Land Yacht industry (motorhomes). Raising two kids kept him on land but once they became adults themselves, he knew that a life on the ocean was where he wanted to be. While the kids were home, he started them off on a Sunfish and then went through owning progressively larger monohulls. Once the kids graduated and moved on to college, he and his wife bought a 47’ monohull which they lived aboard for over a year before deciding to change their path in life and purchase RumAway, a 53’ luxury catamaran so that they could share their passion with others. He still enjoys driving a Fast Car now and then, but Slow Boats (sailboats), and life in the warm, blue waters of the Caribbean, are what brings him joy. He looks forward to sharing that joy with you on RumAway.

    Tara has always had a love of the water. You could say it’s in her blood; she was born on a boat (technically she was born at the hospital, but came “home” to a boat). After spending her first few years on a boat in Santa Cruz Harbor, California, her parents decided keeping Tara out of the water and on the boat was more than they could handle; so they sold the boat and bought a Land Yacht (motorhome). The next few years were spent living on the road, seeing the sights. (If you can’t tell, her parents were borderline gypsies, so it’s no surprise that Tara would one day be drawn back to life on the sea). Tara moved around quite a bit before settling in Texas. Corporate America was Tara’s career path where she has worked for several major corporations that sent her travelling all over the world implementing various systems. Tara has always been passionate about cooking, and it’s no surprise that her first job was in the food industry. She got sidetracked with other positions in Corporate America before going back into the food industry for the last 10 years of her career. To say again that Tara is passionate about cooking is an understatement. Tara finds great joy in preparing tasty meals for others to enjoy. She looks forward to sharing with you her creations in the galley.

    Tara and Travis were MFEO (made for each other). After raising two children of her own, it was in Texas where she met Travis. Travis had a 30’ monohulled on a local lake, and it wasn’t long before Tara was back on the water, where her life started. Travis and Tara were the perfect match; Travis had a dream (to live on a sailboat) and Tara had a plan (how to make it become reality). After surviving (actually thriving) raising 4 teenagers with their new blended family, Tara and Travis set their sights on the prize; to live on a boat. They have been “captain and crew” for many groups bareboating in the islands, and the one common thing that everyone said is “Y’all are so good at showing us a good time and taking care of every last detail, you should do this for a living”. Well 5 boats, ASA certifications, and USCG Captain’s school later, here they are ready to share their love of sailing the islands with you on RumAway.

    ***CREW IS FULLY VACCINATED FOR COVID-19****

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