THE PEDDLER

from 65000€ per week
26.00 m
Crew: 4
Cabins: 4
Guests: 8
Port: Nassau, Bahamas

Yacht
Description

Amenities

Watersports

Accommodations
& Specs

Sample Menu

Crew Profiles

Guest
Reviews

Yacht Description

Amenities

Amenities

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

Watersports

Watersports

  • Dinghy size : 2022 28’ Boston Whaler Outrage with twin Yamaha 200s
  • Dinghy hp :
  • Dinghy Pax :
  • Water Skis Adult : 0
  • Water Skis Kids : 0
  • Jet Skis :0
  • Wave Runners :1
  • Kneeboard : 0
  • Windsurfer : 0
  • Snorkel Gear : Yes
  • Tubes : Yes
  • Scurfer : 0
  • Wake Board : 0
  • Kayaks 1 Pax : 1
  • Kayaks (2 Pax) : 0
  • SU Paddle Boards : 2
  • Fishing Gear : Yes
  • Rods : 6
  • Deep Sea Fish :
  • U/Water Camera : Yes
  • U/Water Video : 0
  • Sea Bobs : No
  • Sea Scooters : Yes

2022 28’ Boston Whaler Outrage with twin Yamaha 200s
1 x 18’ Williams Jet Tender
1 x Seadoo Spark Waverunner for 2 passengers
2 x Flite Boards Standard 99L Silver
2 x Jobe Seascooters
2 x Nomad (electric personal dive huka like a Brownie’s Third Lung)
1 x SUP
1 x SUP inflatable that converts to a Kayak
Nauti bouy inflatable Dock
Full Beach setup with chairs
Assorted Fishing Gear
Assorted Towables
Assorted Snorkeling Gear
Inflatable Unicorn, Flamingo, or island, and Drone, coming soon

Accommodations & Specs

  • Length : 26.00 m
  • Cabins : 4
  • Guests : 8
  • Crew : 4
  • Make : .
  • Built : 2019
  • Cruising Speed : 12 kn
  • Fuel Consumption : 200
    • Showers : 0
    • Tubs : 0
    • Wash Basins : 5
    • Heads : 5
    • Elec. Heads : 0
    • Helipad : No
    • Jacuzzi : Yes
    • 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:4

    Arnold Heins |Captain
    Born: 0 Nation: South African | Languages:
    Eli Hall|Mate
    Born: 0 | Nation: South African

    Arnold Heins Captain
    Arnold comes to The Peddler with 14 years of experience under his belt. His career took off back in 2008 when he started as deckhand/dive instructor on a 76’ sailing catamaran. It was a life as a dive instructor and a love for the ocean that lead him to pursue a career in yachting. In 2011 he became Captain on a 58’ charter sailing catamaran in the BVI. Arnold transitioned from sailing yachts to motor yachts in 2013 when he started to run a 100’ Hargrave in South Florida and the Bahamas.
    Before captaining The Peddler, Arnold was the captain on board a 96’ Nordhavn, Lacey Kay. Arnold ran Lacey Kay alongside his wife and two other crewmembers for almost three years. He cruised with the owners from Alaska to Panama on the west coast, and from Columbia to Maine on the east coast. After Lacey Kay he joined another 96’ Nordhavn, Vivierae II, a charter vessel in the Caribbean and the Bahamas.
    He has extensive cruising experience of the Caribbean, Bahamas, New England, Central America and the west coast of America, including Alaska.
    Arnold’s love for the ocean, water sports, and spotting the ideal anchorage makes him a great asset to The Peddler. His passion for people, entertaining and being on the water is evident to his guest and makes for the perfect charter experience. He is from South Africa and speaks English and Afrikaans.

    Mate Eli Hall
    Eli’s comprehensive training has seen him through 3 years of experience prior to joining The
    Peddler. Having operated in destinations across the globe, he is always eager to introduce
    guests to some of the very best views that the world has to offer.
    Eli is able to pick out excellent locations for activities, and his commitment to planning ahead will
    ensure guests have everything they need before they even think to ask for it. His passion for
    exploration often results in discovering many of the hidden gems scattered around the
    Bahamas, allowing for a unique and custom experience on each trip.
    With an insatiable love of watersports, Eli will always encourage use of the vessel’s toys, and
    will have them ready at a moment’s notice. Always on the lookout for marine life around the boat, you can rest assured that Eli will bring
    anything of interest to the guest’s attention so that they can snap a picture to remember this trip
    of a lifetime. As one of many hardworking South Africans in the industry, Eli strives to continue on this career
    path and become a captain under the guidance of The Peddler’s captain Arnold Heins.

    Chef Leeann Davulis
    With an early thirst for exploring, Leeann relocated to St. John, USVI from Boston after college. She became an avid diver, boating and water enthusiast. After being introduced to the superyacht industry in 2009, she began filling roles on yachts as a stewardess and chef. Seeking an opportunity to expand her skills at sea, Leeann completed a culinary degree in 2014 from New England Culinary Institute, where she then traveled to the Lowcountry to apprentice in Charleston, SC under chefs Craig Deihl and Russ Moore. She is now a freelance chef impressing her guests with high-end cuisine on both private and charter yachts. The environment suits her hard working attitude, and her love of fusing diverse cuisines and experimenting with local ingredients works well as a traveling chef, searching out inspiration in whatever port she finds herself. Bringing people together by presenting beautiful cuisine coupled with a dream vacation makes every charter an extra special occasion!

    Sole Stew Britney Pieterse- Bio coming soon!

    Guest Reviews

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