SAGITTARIUS Yacht Charter - Luxury Fully Crewed Yacht Charters

SAGITTARIUS

from 27000€ per week
Crew: 5
Cabins: 5
Guests: 10
Port: St Vincent

Yacht
Description

Amenities

Watersports

Accommodations
& Specs

Sample Menu

Crew Profiles

Guest
Reviews

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Details

Yacht Description

SAGITTARIUS is the perfect choice for a fabulous Caribbean sailing holiday. This luxury Privilege 65 catamaran was built by Jeantot/Lombard Marine, the prestigious French shipyard, in 1995 and went through a complete refit in 2012, with further major upgrades in 2015/ 6 /7 / 8 and 2019, making her an even more appealing choice today. This owner consistently maintains and improves this yacht on an annual basis. Her wide beam of 33 ft. makes this yacht extremely spacious, accommodating 10 guests in great style.

The interior d’cor is contemporary with light wood flooring and wall panels, cream colored and luxury furnishings. The open salon offers multiple seating areas and features a wet bar, 3D TV entertainment center, formal dining, and wide sliding glass doors leading to the aft deck. The large windows create an airy light ambience by day and at night the upgraded lighting with blue accents create a feeling of refined luxury for socializing. She is fully air-conditioned throughout.

Very comfortable and stylish guest accommodations are in four large queen cabins plus an extra large primary king cabin. All cabins feature a flat screen TV & DVD, settee/writing desk, fans, and AC controls. Each has its own private en-suite bath with dry shower stalls.

The aft deck offers plenty of shade and plenty of seating for relaxing and outdoor dining table. Two large transoms each have wide steps providing easy access to step into or out of the water. The massive foredeck is the place for sun-lovers, with 2 double sized safety trampolines for enjoying the action when underway. SAGITTARIUS offers the best in a stable sailing experience, with state-of-the-art sails, the latest in navigation technology, and 2 Yanmar 140hp engines. Average speeds are 9 knots, with exhilarating top speeds of 12 knots under sail.

The crew of SAGITTARIUS are at the ready to ensure your holiday is the trip of a lifetime.

Amenities

  • Internet Access : Onboard WIFI
  • Salon Stereo : Yes
  • Sat Tv : No
  • Sun Awning : Yes
  • Hammock : Yes
  • Windscoops : No
  • Deck Shower : Yes
  • Bimini : Yes
  • Special Diets : Yes
  • Kosher :
  • BBQ : Yes
  • Dine In : 10
  • Nude : Yes
  • Hairdryers : Yes
  • Port Hatches : 30
  • Crew Smokes : No
  • Guests Smokes : Astern
  • Guest Pets : No
  • Children Ok : Yes
  • Gym/Exercise : No
  • Elevators : No
  • Wheel Chair Access : No
  • Generator : 9kw
  • Inverter : 5000 watt
  • Ice Maker : 2
  • Stabilizers : No
  • Make purified drinking water : Yes
  • Re-usable water bottles : Yes

LED Lighting indoor, outdoors and underwater
External Solarium with mattresses for 7 pax
Solar panels
Electric BBQ
5 Hairdryers on board - no need to bring yours!
Double USB smartphone charger in every cabin
New Bluetooth-enabled stereo throughout
New combo Mastervolt battery charter + inverter (useful for making espresso, cappuccino, and ice cream without using generator)

Please ask if guests wish to bring their own electrical devices as the devices must be able to change from 110 volts to 220 volts. Sagittarius has converters but the devices have to support 110/220v. If the device is made only for 110 volts it will not be possible to convert to 220 volts. For all other plugs such as a phone charger Sagittarius has plug adapters.

Watersports

  • Dinghy size : Zodiac 5.5M
  • Dinghy hp : 60 hp
  • Dinghy Pax : 8
  • Water Skis Adult : Yes
  • Water Skis Kids : Yes
  • Jet Skis :No
  • Wave Runners :No
  • Kneeboard : 1
  • Windsurfer : No
  • Snorkel Gear : Yes
  • Tubes : 4
  • Scurfer : No
  • Wake Board : 1
  • Kayaks 1 Pax : No
  • Kayaks (2 Pax) : No
  • SU Paddle Boards : 0
  • Fishing Gear : Yes
  • Rods : 6
  • Deep Sea Fish : No
  • U/Water Camera : No
  • U/Water Video : No
  • Sea Bobs : No
  • Sea Scooters : No

We have full water ski equipment both for adults and juniors. 2 Stand Up Paddle Boards (one 14 feet x 8" for couples or heavier weight, and one fast 11 feet x 6" for high performances).

Three sun bathing areas (two queen size and three single size in the roof, total 7 pax).

Two inflatables (3 seat banana and 3 seat sofa) and an inflatable high performance knee board.
Two 8-pax ocean class rafts.

Boogie Board.

Dinghy has Honda 4 stroke engine with roll bar for wake-board and tow-ring.

Emergency provisions, flares, EPIRB, SSB, three VHF, AIS, satellite communication.

No fishing in BVI Waters; Fishing in US Waters only.
Sagittarius has 5 big game fishing rods and 2 standard rods all with lures and equipment

Accommodations & Specs

  • Length :
  • Cabins :
  • Guests :
  • Crew :
  • Make :
  • Built :
  • Cruising Speed :
  • Fuel Consumption :
  • 4 spacious Queen cabins and one very large King cabin, each with en-suite bathrooms with dry shower stalls, settee/writing desk, fans and AC controls. Primary has stereo/CD player/ipod dock.
    Bed Sizes/Length and width
    King: 2.1 M X 2 M
    Queens: 164 X 200

    The two crew cabins in the bow have two bunk beds each with electric vacuum toilet, shower, a/c - to accommodate four crew, in two cabins totally independent and separate from the guest area.

    Safety equipment on board up to 16 pax.

    • 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:3
    Piervittorio Trebucchi|Captain Born: 1967 Nation: Italian | Languages: Fluent English, Italian, Spanish, Portuguese, conversational French and German
    Bruno Delvallee|Chef Born: 1967 | Nation: French
    CAPTAIN PIERVITTORIO TREBUCCHI

    Piervittorio Trebucchi greets you with a sparkle in his eyes. You sense right off that your charter aboard Sagittarius will be superb. Piero, or Peter in English, was born in Brescia, Italy. He grew up in Desenzano, on Lake Garda, the perfect place for a boy to learn to sail. He had a natural talent for catching the wind, which earned him racing trophies in local sailing club competitions and fueled his sailing passion.

    When Piero entered the university to attain an engineering degree he was forced to take a racing hiatus. After graduation, he resumed racing in various categories. He also became a successful entrepreneur, first in computing, and subsequently in the field of environmental technology in consumer electronics eco-sustainability.

    Piero came in third overall in his first transatlantic race. He sailed the Transat des Alizes, from Portugal to Guadeloupe, in the 60-foot Open category. This event was the catalyst for years spent crossing the world’s oceans and exploring new and exciting ports of call. In 2012 he skillfully commanded Sagittarius in the transatlantic regatta (ARC), coming in first in the Open category, and getting the sixth-fastest time among 230 participating boats, with a top speed of 23.1 knots. Sagittarius covered 3,300 miles in 12 days, about 270 miles per day.

    Sailing is Piero’s number one passion. But he is also accomplished at other adrenaline-infused sports from free-ride skiing to scuba diving to auto racing on asphalt, ice, and even the sands of the Sahara. His hobbies include reading books, especially comic books, and listening to jazz, soul, classical and classic rock. And of course, like a typical Italian, he is a connoisseur of great food and fine wine.

    Piero has cruised with family, friends, and yacht charter guests throughout the Mediterranean and the Caribbean. His two beautiful little girls have grown up aboard sailing yachts. He can boast life-long friends the world over. He loves being a Captain and sharing his enthusiasm for the Caribbean islands’ most beautiful moorings, folklore, and local culture.

    Charter catamaran Sagittarius is a testament to Piero’s engineering skill and environmental innovations. The yacht features green energy through photovoltaic panels and wind generators. Piero has realized a dream, successfully merging his passion for sailing and his eco-engineering acuity into his livelihood. A great reason for a sparkle in the eyes!

    Charter catamaran Sagittarius is based in St. Vincent and the Grenadines, Piero’s favorite sailing region, and is also available for Leeward Islands yacht charters subject to delivery fees. Sagittarius comfortably accommodates 10 guests in four queens and a king berth master cabin. The state-of-the-art equipment, huge double trampolines, and lots of toys and gear onboard provide plenty of sailing excitement and water sports fun. Captain Piero will see to it that your vacation is unforgettable.

    CHEF BRUNO DELVALLEE
    Full Bio coming soon!

    Stew/Mate - TBA

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