UNBRIDLED Yacht Charter - Luxury Fully Crewed Yacht Charters

UNBRIDLED

from 65000€ per week
35.00 m
Crew: 4
Cabins: 4
Guests: 8

Yacht
Description

Amenities

Watersports

Accommodations
& Specs

Sample Menu

Crew Profiles

Guest
Reviews

More
Details

Yacht Description

Amenities

  • Internet Access :
  • Salon Stereo : Yes
  • Sat Tv : Yes
  • Sun Awning : 0
  • Hammock :
  • Windscoops :
  • Deck Shower : 0
  • Bimini : 0
  • Special Diets : Inq
  • Kosher :
  • BBQ : Yes
  • 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

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

32′ Boston Whaler Outrage
2 Jet Skis
Fly board
Kite Boarding Gear
Sea Bob
Seadoo underwater scooter
Scuba Diving Gear
Underwater still flash video capacity
Snorkeling Gear
Video drone
Paddle Board
1 Person Tube
2 Person Tube
Water Skis
Wake Board
Free weights
TRX bands
Malibu Floating Island
Inflatable Beach Tent
8 Beach Chairs
2 Beach Tables
Beach BBQ Grill

Extensive fishing equipment:

4 x Shimano Tiagra 50W
2 x Medium Shimano Spinning
2 x Heavy Shimano Spinning
2 x Shimano Bate Rods
1 x Deep Drop Rig electric

Accommodations & Specs

  • Length : 35.00 m
  • Cabins : 4
  • Guests : 8
  • Crew : 4
  • Make : Crescent
  • Built : 1994
  • Cruising Speed : 12
  • Fuel Consumption : 50-70
  • UNBRIDLED is undoubtedly one of the most chic and luxurious yachts currently available for charter. Since her launch, UNBRIDLED has had more than $6,500,000 in refit work completed. In 2015 alone, a new refit assured that she is a like-new yacht. Her sophisticated interior creates a luxurious yet playful ambience on board. She features a full-time professional crew of five, including one of the industry’s most in-demand chefs. UNBRIDLED is well suited for both families and couples. Her extensive catalog of watersports and onboard activities exceeds most larger yachts and greatly enhances the charter experience.

    UNBRIDLED’s new interior positions her far beyond other yachts in her charter category. Both cosmopolitan and modern in nature, the interior of UNBRIDLED also exudes comfortable warmth, further enhanced by the finest luxurious appointments. The stylish main salon opens to a theater with large U-Shape couch and also offers a full bar and lounge area — the perfect space to unwind after an exciting day spent on the water. UNBRIDLED’s country galley is a favorite spot for our guests to visit as star-chef Dan prepares the day’s custom menu or, for that matter, anything your heart desires throughout the day. UNBRIDLED is tech-savvy yacht, featuring guest-controlled iPads in each room, sophisticated entertainment and Creston systems and and 4G communications.

    UNBRIDLED’s exterior is eye-catching with sleek and sexy lines. She offers guests several unique outside spaces to enjoy the high seas. The main deck aft has an elegant dining space that overlooks her expansive swim platform, which boasts a Jet Ski and watersports launch dock. She has two staircases to reach her upstairs flybridge where guests will find a covered dining area, as well as a bar and lounge for evening cocktails. A large Jacuzzi, barbecue, sun loungers and several viewing chairs create the perfect space to enjoy when underway. The bow also is equipped with a sunpad and optional Bimini cover, which makes it the perfect spot to escape into a novel or soak up the sun.

    UNBRIDLED will spoil you with her vast, unparalleled selection of activities and water toys. Her towable 32-foot Boston Whaler Outrage tender with twin 300s is perfect for diving, deep-sea fishing, exploring tiny isles and beautiful ports during your charter. Spend your day on the water kicking up the waves on two brand new Jet Skis. UNBRIDLED also offers kite boarding, snorkeling and scuba diving equipment, a fly board, paddleboard and a bevy of other top-of-the-line water toys. If you can’t bear to miss a day at the gym, UNBRIDLED even offers an extensive array of exercise equipment, such as free weights and TRX bands.

    UNBRIDLED sleeps eight guests in four exceptionally appointed staterooms, including a full-beam master with king-size bed and a large marble shower, a VIP forward with queen-size bed, a guest stateroom with queen-size bed and a large twin stateroom. All are located below deck and offer en-suite facilities, Creston with iPad controls, digital climate control & Apple TV’s. UNBRIDLED delivers the ultimate luxury yacht charter experience.

    STATEROOMS:

    Master Stateroom: Located below deck amidships, accessed via the guest foyer. Full-beam with King bed. His and hers closets. Full beam bathroom with bidet and large walk-in shower. Shower has two large shower heads, one is a rainfall and one is a waterfall. 50″ Panasonic flat screen TV/Apple TVs. Minibar and wine fridge.

    Queen Stateroom #1: Queen bed with ensuite head and shower. Accessed forward via the country kitchen. Apple TV.

    Queen Stateroom #2: Queen bed with ensuite bathroom with shower. Located below deck, aft. Apple TV.

    Twin Guest Stateroom: Twin beds with ensuite bathroom. Located below deck, aft. Apple TV.

    All guest accommodations have Crestron with iPad controls, digital climate controls, and Apple TV’s.

    MAIN DECK:

    Aft Deck: New Quartz stone table dining table with settee and chair seating for up to 12 guests. Converts to a 4′ x 10′ dining area. A spiral staircase leads to the sundeck. Access to the large teak swim platform that offers lots of room for watersports set-up, with shower and ladder.

    Main Salon: Open, airy and light with large windows, the main salon is accessed from the aft deck via double sliding doors. Divided into two main areas with couch seating and wet bar aft, there is a U-shaped couch with 60″ Pioneer Elite flat screen TV forward.

    Day head located forward of the main salon on the starboard side.

    Galley: “Country kitchen”-style with large windows and u-shaped dinette. Access forward to Queen guest stateroom below deck.

    SUN DECK/FLY BRIDGE:

    Accessed via the Wheelhouse. New On-deck 5 person Jacuzzi. Sun and shaded areas with brand new eisenglass enclosure forward to provide protection from the wind; a wet bar, refrigerator, commercial ice maker and wine fridge. New BBQ grill. Settee seating area with quartz table. Four STIDD helm chairs with new upholstery for great viewing while underway.

    BOW:

    Sunpad seating on bow with new bimini top for optional shading.

    COPY AND PASTE LINKS TO VIEW VIDEOS:

    Video of UNBRIDLED:

    Virtual tour of UNBRIDLED:
    http://vrtour.virtualsinc.com/company/unbrandedyachts/1689

    • Showers : 4
    • Tubs : 0
    • Wash Basins : 0
    • 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:5

    Clifford Marlow |Captain
    Born: 0 Nation: South African | Languages:
    |
    Born: 0 | Nation:

    CAPTAIN: Clifford Marlow

    Education/Certifications: Yachtmaster Offshore 200t, RYA/MCA yacht master offshore (Commercial Endorsement), GSK (OOW), Nav and Radar (OOW), ENS and ARPA (OOW), PSCRB, GMDS, Advanced Fire Fighting, Designated Security Duties, PSSR, PST, Elementary First Aid, SAMSA Rescue Coxswain; all courses completed for ENG 1 OOW and 350t license (Expected in 2020)
    Languages Spoken: English, Afrikaans

    Captain Clifford Marlow was born in George, South Africa and is the youngest of four kids. His father was an avid fisherman, so Clifford was introduced to shoreside fishing and deep sea fishing from a young age. He finished school in 1988 and then joined the South African Army for two years, becoming an Officer. At the age of 16, he joined the National Sea Rescue Institute, a volunteer organization that performs search and rescue operations along the South African coast. Captain Clifford spent 26 years with them and was a regional leader when he left the organization, training new crew and coxswains at a local and national level. Around the same time, he started sailing and doing some deliveries which introduced him to the world of yachting.

    He started his yachting career as a Mate on a 100-foot Hargrave and became captain of the sister ship six months later. For four years, he captained trips 40 weeks per year through the Bahamas and the Caribbean. In his last position, he was on a new San Lorenzo yacht that started in the Bahamas and then moved to the Mediterranean. As Captain of UNBRIDLED, his goal is to ensure his guests have a wonderful yet safe voyage.

    When not at sea, Captain Clifford enjoys spending time with his family in the great outdoors, camping, and touring remote places via 4×4 or motorbike. Once he retires from yachting, he plans to run a small, self-sufficient farm.

    His favorite places to visit are the Bahamas for their beautifully colored waters and abundant sea life, as well as the rugged, unspoiled beauty of South Africa’s coastline.

    Chef: Vincent Smith
    Education/Certifications: Distinction in Patisserie – City & Guilds, Merit in Gastronomy – City & Guilds, Overall Distinction – City & Guilds for Culinary Arts
    Languages: English, Afrikaans
    Nationality: South African

    Vincent grew up in Springs, a small industrial town in the east rand of Gauteng, South Africa. Growing up he competed in rugby, cricket, and athletics getting provincial colours in all three and representing South African schools in cricket and athletics(400m). After catering for a friend who is a Captain in the industry, Vincent decided to step aside from his private catering business and enter yachting. He is extremely detail-oriented and has the capability of preparing a wide range of cuisines. He has no problem catering to any allergy or dietary requirements, and will go above and beyond to ensure every guest is looked after. He has a passion for developing new dishes and can’t wait to provide guests with a 5-star dining experience. Outside of the yachting industry, Vincent is aiming to be the owner of at least three restaurants.

    When Vincent is not busy cooking mouthwatering dishes, you can find him playing golf, or hitting the gym.

    CHIEF STEWARDESS: Chelsi Lötter
    Certifications/Education: RYA 200 Ton license, Open Water Diver
    Languages: English, Afrikaans

    Chelsi grew up in Port Elizabeth, South Africa, splitting her time between the farms and the city. She played first team hockey at school but found that horse riding is her ultimate passion. Chelsi entered yachting through the encouragement of friends that she had in the industry. At first, she didn’t see herself pursuing this career path but now there is nothing else she would rather be doing. Working on the ocean and learning a plethora of different skills brings so much joy and excitement for her future. Prior to entering yachting, Chelsi was a bartender, a sales representative, and an au pair in the US and Netherlands.
    Chelsi is known for bringing smiles, love, and good energy to the charter experience. Her goal is to become a be a well-rounded crew member that can perform in all departments. She also hopes to work her way up to a Captain’s position. Chelsi will ensure that every guest leaves UNBRIDLED with the most amazing memories that they can share for a lifetime.

    In her spare time, you can find Chelsi horse riding, diving, or exercising.

    Deck Stew/Dive Instructor: Terri-Lynne Cockcroft
    Education/Certifications: STCW, Dive Instructor, BSc Environmental Sciences
    Languages: English, Afrikaans
    Nationality: Irish/South African

    Terri-Lynne grew up in a small beach town in South Africa. She is a BSc Honours graduate with a passion for the environment and the great outdoors. Terri has always been an outstanding student, winning many academic awards, particularly in mathematics and tutoring students in grades 8-12.
    She has a diversity of interests but especially loves the ocean and preserving our natural environment and wildlife heritage. Terri’s interest in marine wildlife is what fueled her desire to forge a career in the yachting industry. She now has experience on both motor and sailing yachts, bringing her vibrant personality to every crew she is a part of. As her career in yachting continues, Terri hopes to climb her way up to captain. Off the boat, she hopes to own her own dive center one day.
    Terri enjoys exploring, watching movies, and swimming in her spare time. She loves educating people about nature, particularly sharks, so guests can feel free to ask any questions they may have.
    Terri can’t wait to offer all of her knowledge to every guest who walks on board UNBRIDLED.

    FIRST MATE: Michael Marlow

    Certifications/Education: MCA 200 Ton Master of Yachts, AEC Engineering Tickets, SAMSA 100 Ton Sailing License
    Languages: English, Afrikaans

    Michael hails from George, a city in South Africa next to the Coast and at the foot of a mountain range. At the age of 16 he completed his first sailing license. With his father being a Captain, entering yachting felt like a natural direction for Michael. He has now been in the industry for the past five years and has loved every minute of it.
    Michael comes with loads of charter experience having spent time onboard, M/Y SWEET ESCAPE, M/Y LIBERTY, M/Y OUTTA TOUCH, AND M/Y ENDLESS SUMMER. In the future, he hopes to follow in his father’s footsteps and become a Captain as well.
    When not on charter, Michael loves to explore the world of drones and aerial videography and photography. He is also into classic cars and motorcycles and enjoys playing videogames whenever time allows.
    Michael wants every guest who steps onboard UNBRIDLED to have a relaxed and unforgettable charter experience.

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