SOUTHERN CHARM Yacht Charter - Luxury Fully Crewed Yacht Charters

SOUTHERN CHARM

from 21200€ per week
15.00 m
Crew: 2
Cabins: 3
Guests: 6
Port: YHG St Thomas

Yacht
Description

Amenities

Watersports

Accommodations
& Specs

Sample Menu

Crew Profiles

Guest
Reviews

More
Details

Yacht Description

Southern Charm features 4 different social gathering areas which include the forward cockpit seating area, the Sky lounge the aft cockpit and salon area. Guests will enjoy the ability to sit with friends, family and guests in an area that accommodates 12 people at a time or a cozy 3-4 people for a more private setting. All cabins feature oversized queen beds with added comfort topper with high quality linen sheets. Each cabin has its own private head, bathroom with toilet (head), sink and walk-in shower with platseak comfort, non-slip flooring. Cabins also include a closet and drawers for storage.

DIVING: Offered via rendezvous only

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 : Yes
  • Hairdryers : Yes
  • Port Hatches : Lots
  • Crew Smokes : No
  • Guests Smokes : No
  • Guest Pets : No
  • Children Ok : Yes
  • Gym/Exercise : No
  • Elevators : No
  • Wheel Chair Access : No
  • Generator : 9KW
  • Inverter : 6000W 110V & 5000W 220V
  • Ice Maker : 40 GPH
  • Stabilizers : No
  • Make purified drinking water : Yes
  • Re-usable water bottles : Yes

-Boat has projector TV which can be set up anywhere

-Please note the onboard WIFI is USVI only

-4 zone premium audio system w/ Bluetooth connectivity.
-universal plugs with additional plug-ins and USB connections beside each bed.
-Linen sheets and pillow cases with super-lightweight down comforters for the ultimate in sleep comfort.
-Individually controlled thermostat in each berth.
-High-end “Molten Brown” bath gel, shampoo, conditioner as well as hand soap and lotion.
-Dimmable cabin lights and individual reading lights.
-Lightweight “Turkish Towels” provided for guests beach towels in addition to all bath linens
-Guest Smokes: no

Watersports

  • Dinghy size : 13′ Highfield RIB
  • Dinghy hp : 25hp
  • 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 : No
  • Kayaks 1 Pax : No
  • Kayaks (2 Pax) : 1
  • SU Paddle Boards : 3
  • Fishing Gear : Yes
  • Rods : yes
  • Deep Sea Fish : Yes
  • U/Water Camera : No
  • U/Water Video : No
  • Sea Bobs : Yes
  • Sea Scooters : Yes

1 floating dock(sturdy)
2 Sea scooters
2 SUPs
1 XL SUP (holds 5-6 people)
10×14 floating dock
sub-wing” & “towable intertube”
hair dryer
3 hand lines, 3 trolling rods, 3 lightweight tackle rods
Sea scooter

Accommodations & Specs

  • Length : 15.00 m
  • Cabins : 3
  • Guests : 6
  • Crew : 2
  • Make : Leopard
  • Built : 2020
  • Cruising Speed : 7-8 knts
  • Fuel Consumption : .6-1
  • Southern Charm features 4 different social gathering areas which include the forward cockpit seating area, the Sky lounge the aft cockpit and salon area. Guests will enjoy the ability to sit with friends, family and guests in an area that accommodates 12 people at a time or a cozy 3-4 people for a more private setting. All cabins feature oversized queen beds with added comfort topper with high quality linen sheets. Each cabin has its own private head, bathroom with toilet (head), sink and walk-in shower with platseak comfort, non-slip flooring. Cabins also include a closet and drawers for storage.

    • Showers : 3
    • Tubs : 0
    • Wash Basins : 3
    • Heads : 0
    • Elec. Heads : 3
    • 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

    Kevin King|Captain
    Born: 1972 Nation: USA | Languages: English
    Elizabeth King|Chef/mate
    Born: 1972 | Nation: USA

    If ever a couple was built for the close-quarters intimacy of full-time cruising, it’s Kevin and
    Elizabeth King. These Leopard 50 owners have walked through life side-by-side since infancy.
    “Elizabeth and I met in church in Fort Smith, Arkansas, when we were about two-years-old,”
    says Kevin. “Our families were close. We went to church together, and our fathers eventually
    became business partners. Elizabeth and I even have the same birthday – day, month and
    year.”
    After attending the University of Arkansas and working for their families’ telecom company, the
    energetic, ambitious couple decided to go into business for themselves. They did so in their
    usual way, together and full throttle.
    “In 2005, we decided to start our own real estate brokerage,” says Kevin. “It took off like mad.
    With Elizabeth’s marketing skills and my sales and recruiting experience, everything just
    exploded. We became the number one volume real estate office in our region in just our third
    year.”
    Of course, that success came at a price. As much as they loved their work, Kevin and Elizabeth
    knew they needed both a way to occasionally escape the demands of entrepreneurship and a
    plan for their long-term future, i.e., retirement.
    As it turns out, there was a one-word answer for both: Sailing.
    “Elizabeth came up with an idea to go sailing,” says Kevin. She found a crewed charter in the
    BVI, and we went and absolutely loved it.”
    Loved it a lot.
    Kevin, who never goes along for the ride, spent much of that first cruise learning the basics of
    sailing from the crew. Over the next three years, the Kings immersed themselves in their new
    passion. They took ASA courses and went on more cruises. Kevin even volunteered to crew on
    passages up and down the East Coast.
    The couple was pleasantly surprised by the welcome and support they received from their
    fellow cruisers.
    “The sailing community is made up of a lot of good, caring people,” says Kevin. “They’re
    like-minded. They enjoy sailing, obviously, but they also enjoy the sense of community and
    helping others. It’s amazing how quickly you can make friends even during a pandemic.”
    In 2019, the Kings put their seamanship to a life-changing test. They successfully crossed the
    Atlantic via the Azores with their three kids on a friend’s Leopard 45. The trip sealed their
    decision to go full-time and validated their 2018 decision to purchase a Leopard 50.
    Kevin and Elizabeth took delivery of their 50 earlier this year and say it checks every box on
    their design and performance list.
    “We liked the Leopard a lot because of the forward hatch and the forward seating area,” says
    Kevin. “We love the flybridge, too. The heavy displacement is important to us. The boat is solid,
    like a tank. We’ve been in some pretty high winds being offshore, and it handles great. We’ve
    never felt unsafe with the Leopard. Taking the option of the larger engine was a good call. We
    use that added power a lot coming in and out of some inlets in Florida.”
    The Kings’ Leopard, Southern Charm, is now pretty much home for Kevin, Elizabeth and their
    daughter, who is finishing up high school remotely from the Leopard’s lounge area. While the
    couple must occasionally spend time in Fort Smith as they wrap up the sale of their business,
    they hurry back to Southern Charm as soon as possible.
    The COVID pandemic has had a mixed impact on the King’s new-boat experience. On the
    downside, the couple was forced to cancel a planned maiden cruise to the Bahamas, a cruise
    to Acadia National Park in Maine, and visits by friends and family. But the corona-caused
    acceptance of remote meeting options reduced the need for those trips back to Arkansas.
    Once the all-clear sounds, the Kings would like to explore the Bahamas and circumnavigate
    the world. Closer in, they look forward to introducing their friends and family to Southern
    Charm and the world of sailing.
    “Fort Smith is a border town with the Arkansas River wrapping around half of it, “ says Kevin.
    “We have lakes all around the city, so lots of our friends grew up skiing and wakeboarding and
    all that kind of stuff, but nobody’s really been on a big sailboat.”
    The couple also plans to offer crewed cruises on Southern Charm. Kevin says they might do
    ten or fifteen cruises a year, “just enough to cover some of our cruising costs.” And scratch
    their entrepreneurial itch, no doubt.
    When exactly all this might happen is still up in the air, given the continued health concerns.
    And that’s fine with the Kings.
    “We’ve kind of quit planning with COVID,” says Elizabeth. “We have a general idea of what
    we’re going to do, and then we’re just pretty loosey-goosey from there.”
    Adds Kevin: “We were on a treadmill with work for a long time. We want to spend some quality
    time enjoying the slow route. Not hurrying on an agenda to get anywhere, but enjoying the
    places we visit and taking the time to meet locals and enjoy the local food, and get to know
    people a little bit instead of hurrying to get the next spot.”
    One thing is certain, even in these crazy times. Whatever the future holds for Kevin and
    Elizabeth, they’ll experience it hand-in-hand.

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

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