VICARIOUS

from 16500€ per week
14.00 m
Crew: 2
Cabins: 4
Guests: 6
Port: Crown Bay

Yacht
Description

Amenities

Watersports

Accommodations
& Specs

Sample Menu

Crew Profiles

Guest
Reviews

Yacht Description

Vicarious- adj: experienced or realized through imaginative or sympathetic participation in the experience of another.

We believe that aside from water, food, shelter, exercise, and nature the most important necessity in human existence is connection. On our boat we strive to not only provide the best water, food, and shelter but most importantly we love to build community and opportunities for you to connect with your loved ones and friends. When you join us on an adventure through the Caribbean you will experience storytelling between the crew, your guests, eat local food, and an eco-friendly off grid living experience. All of which is designed to bring you Vicariously closer to nature, yourself, and most importantly your loved ones.

Amenities

Amenities

  • Internet Access : Onboard WIFI
  • Salon Stereo : Yes
  • Sat Tv : Yes
  • Sun Awning : 0
  • Hammock : Yes
  • Windscoops :
  • Deck Shower : Yes
  • Bimini : Yes
  • Special Diets : Yes
  • Kosher :
  • BBQ : Yes
  • Dine In :
  • Nude : Inq
  • Hairdryers : Yes
  • Port Hatches :
  • Crew Smokes : No
  • Guests Smokes : port aft
  • Guest Pets : No
  • Children Ok : Yes
  • Gym/Exercise : No
  • Elevators : No
  • Wheel Chair Access : No
  • Generator : 1
  • Inverter : Yes
  • Ice Maker : 45 GPH
  • Stabilizers : No
  • Make purified drinking water : Yes
  • Re-usable water bottles : Yes

– 3 zone speaker system with bluetooth connection
– 42″ TV in salon w/ streaming: Netflix, Disney Plus, HBO
– 24″ TV in starboard aft cabin w/ streaming: Netflix, Disney Plus, HBO
– Underwater lights
– Spinnaker asymmetric 1776 sqft

Watersports

Watersports

  • Dinghy size : 12′
  • Dinghy hp : 25hp
  • Dinghy Pax :
  • Water Skis Adult : Yes
  • Water Skis Kids : No
  • Jet Skis :No
  • Wave Runners :No
  • Kneeboard : No
  • Windsurfer : No
  • Snorkel Gear : Yes
  • Tubes : Yes
  • Scurfer : No
  • Wake Board : Yes
  • Kayaks 1 Pax : No
  • Kayaks (2 Pax) : No
  • SU Paddle Boards : 3
  • Fishing Gear : Yes
  • Rods :
  • Deep Sea Fish :
  • U/Water Camera : Yes
  • U/Water Video : Yes
  • Sea Bobs : No
  • Sea Scooters : No

1 x Foil board
1 x Floating dock: hexagon / doughnut shape- 9′ diameter, designed for lounging with mesh trampoline spanning the center, w/ 4 cupholders
3 x Inflatable paddle boards
1 x Towable flamingo tube, 2 person
1 x Towable pizza pie tube, 3 person
1 x Surf foil board (for intermediate to advanced riders, prior wakeboarding or surfing experience recommended)
1 x Wing foil sail for use with paddle board or surf foil (5m Sling Shot)
10x sets of snorkel, mask, fins: various sizes
2 x Small child life jackets
2 x Medium child life jackets
4 x Adult sport life jackets
Underwater flashlights for night snorkeling
3 x lobster snares + 2 nets and ticklers
2 x hammocks
4 x yoga mats + various resistance bands
2 x portable speakers for beach
Games: Cards, Canasta, UNO, Trains, Scrabble, What do you Meme, Bananagrams, Jenga, bocce ball, spike ball

Accommodations & Specs

  • Length : 14.00 m
  • Cabins : 4
  • Guests : 6
  • Crew : 2
  • Make : Leopard
  • Built : 2017
  • Cruising Speed : 7 knots
  • Fuel Consumption : 2
  • Three queen guest cabins with private ensuite electric toilet, dry shower stall and sink. Each cabin is fully air-conditioned for clients comfort. Sorry, crew will not give up 4th guest cabin for client use. Forepeak is available for guests, but please note that it can only be accessed by deck hatch and shares a head with one of the interior cabins. No AC in forepeak.

    Berth dimensions:
    Port and Starboard Aft: 80”Lx64”W
    Starboard Forward: 80”Lx56”W tapering to 45”W

    Forward cockpit accessible thru glass doors in Salon offering flow through ventilation and a beautiful breeze.
    Aft cockpit for dining and lounging
    Trampoline area for lounging.

    • 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

    Austen Anderson|Captain
    Born: 1990 Nation: USA | Languages: English
    Philomena Anderson|First mate/chef
    Born: 1990 | Nation: USA

    Growing up on Long Island, New York, Austen was a shoe in-for the sailing life.
    At the age of eight, he would sail across Northport Bay to visit the town’s general
    store as he was too young to drive. At the age of ten, he became involved with
    competitive sailboat racing and soon became an Optimist class national
    champion. Since then, he has gone on to many other classes of sailboats and filled
    skipper, crew and coaching roles. After graduating from Hobart William Smith
    College, where he captained the sailing team, he decided to work and live in the
    Virgin Islands for a year. There he learned the ins and outs of island life — as well
    as the best sailing, mooring and dining options. After a year learning the charter
    trade, he moved back to New York to work in his family’s tool manufacturing
    business. While running the company’s operations, he spent any extra time he
    had, including vacation days, professionally racing Etchells sailboats in all parts
    of the world. But his days in the Virgin Islands would stay with him, and the
    pristine beaches and eclectic life on the islands would always find a way back into
    his daydreams. Little did he expect, in 2018 the family would decide to move its
    business to Florida where he would meet Philomena, a happy go lucky water
    woman who also had dreams of island life.

    Philomena grew up in West Palm Beach, Florida, where she spent her weekends
    cooking, snorkeling and learning to free dive with her father. At age seven, she
    was diving in the Bahamas for sunken airplane wrecks as deep as 60 feet.
    Eventually, she learned to surf overhead waves and became obsessed with being
    an all-around water woman. While in high school she became interested in
    photography and spent a good portion of four years in the dark room. She
    followed this with a semester working in a California color dark room, an
    education at Daytona State and internships with four very different
    photographers. During this time, she also became interested in where her food
    came from and arranged to spend her summers doing a work internship on a
    small organic farm in Colorado. As she became a passionate foodie, she
    experimented with all kinds of diets — from grass fed elk to raw vegan cuisine,
    she grew it, cooked it, photographed it, served it and lived it. In 2018 she moved
    to New Smyrna Beach to continue surfing and diving while also climbing the
    ladder from food prep cook to bartender. She also became a full time wedding
    and event photographer. Austen had tried asking her out one night while she was
    bartending, but was turned down — little did she know, almost a year later they
    would become a couple. Not only would Austen help convince her to go back to
    school for a culinary arts degree, but they would also agree to a life on the water
    showing guests the beauties of the ocean and food.

    Today, Austen and Philomena run the Charter Vicarious business together.
    Whether you want complete silence or an outgoing adventurous island
    experience, these two are your crew!

    Why the boat name:

    Vicarious- adj: experienced or realized through imaginative or sympathetic participation in the experience of another.

    We believe that aside from water, food, shelter, exercise, and nature the most important necessity in human existence is connection. On our boat we strive to not only provide the best water, food, and shelter but most importantly we love to build community and opportunities for you to connect with your loved ones and friends. When you join us on an adventure through the Caribbean you will experience storytelling between the crew, your guests, eat local food, and an eco-friendly off grid living experience. All of which is designed to bring you Vicariously closer to nature, yourself, and most importantly your loved ones.

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

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