WINDQUEST Yacht Charter - Luxury Fully Crewed Yacht Charters

WINDQUEST

from 85000€ per week
25.00 m
Crew: 4
Cabins: 4
Guests: 8
Port: Antigua

Yacht
Description

Amenities

Watersports

Accommodations
& Specs

Sample Menu

Crew Profiles

Guest
Reviews

More
Details

Yacht Description

WindQuest

Amenities

  • Internet Access : Onboard WIFI
  • Salon Stereo : Yes
  • Sat Tv : Yes
  • Sun Awning : Yes
  • Hammock :
  • 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 : On Deck only
  • Guest Pets : No
  • Children Ok : Yes
  • Gym/Exercise : No
  • Elevators : No
  • Wheel Chair Access : No
  • Generator : 2 x 27kW
  • Inverter :
  • Ice Maker : 2 Watermak
  • Stabilizers : No
  • Make purified drinking water :
  • Re-usable water bottles :

Watersports

  • Dinghy size : Zar 15′ 4.5m
  • Dinghy hp : 60
  • Dinghy Pax :
  • Water Skis Adult : Yes
  • Water Skis Kids : Yes
  • Jet Skis :No
  • Wave Runners :No
  • Kneeboard : 0
  • Windsurfer : 0
  • Snorkel Gear : Yes
  • Tubes : Yes
  • Scurfer : 0
  • Wake Board : Yes
  • Kayaks 1 Pax : 0
  • Kayaks (2 Pax) : Yes
  • SU Paddle Boards : 0
  • Fishing Gear : Yes
  • Rods :
  • Deep Sea Fish :
  • U/Water Camera : 0
  • U/Water Video : 0
  • Sea Bobs : No
  • Sea Scooters : No

Floating 6 person Bar

Accommodations & Specs

  • Length : 25.00 m
  • Cabins : 4
  • Guests : 8
  • Crew : 4
  • Make : JFA Chantier Naval
  • Built : 2014
  • Cruising Speed : 10
  • Fuel Consumption : 10
  • 4 guest cabins total. Master cabin on main deck with panoramic views and access to private owner’s terrace. The master cabin has king bed, sitting area with sofa, chairs and coffee table and desk with work station. Down a few steps to the left is the master bathroom with 5 head steam shower, private WC and duel sinks and spacious closets. From the living room on the left down a few steps to two queen bed cabins. Each cabin has good closets and private bath with 5 jet shower. One of the guest cabins can be converted to a study. From the living room down a few steps to the right to the fourth queen cabin with private bath with 5 jet shower. The crew quarters and galley are separated from the guest areas. Galley and two crew cabins to the right and one crew cabin on the left.
    Very big living room with 12 person dining area, bar, couches and chairs. Shaded aft deck with 10 person dining and lounging. Stairs up to huge fly bridge sun and shade deck with lounging and dining for 10 and control station.

    • Showers : 4
    • Tubs : 0
    • Wash Basins : 4
    • Heads : 4
    • Elec. Heads : 4
    • 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:4

    Drew Meyers|Captain
    Born: 0 Nation: USA | Languages: English
    Robin Thompson|Chef
    Born: 0 | Nation: British

    Captain Drew Meyers: American
    Drew has worked in the yachting industry for the last 14 years and is excited to welcome you to WindQuest! He has been captain of WindQuest for 9 years since new. His contagious enthusiasm and intimate knowledge of the Caribbean islands help create a one-of-a-kind charter experience. Growing up in New England Drew was always around the water, however it was not until college that he discovered the world of yachting. He took a year off University and sailed with three friends from Cape Cod to St Maarten. It was during this adventure Drew discovered his passion for the ocean and decided to turn it into a career. After finishing his degree in Business Finance, Drew returned to the water and has remained on yachts ever since and was the captain of the very successful charter cat Matau. Drew holds a Master of Yachts 200 Ton license and is working toward his 500 Ton license. He is constantly trying to challenge himself and recently completed a 1500 NM trip using celestial navigation! Drew is an avid underwater explorer and is PADI rescue diver certified. Drew’s skills are not limited to water and wind, just ask him for his famous chocolate fudge sauce and find out! Fully Covid vaccinated

    Chef Robin Thompson
    Robin was born in N.Ireland where he grew up on his family’s farm before heading to England to attend university. Thirsty for adventure Robin joined his sister in Boston and sailed to the Caribbean. Once there he began work aboard one of the world’s largest sailing trimarans where he worked for three years, progressing from steward to cook. A chance meeting with another Captain soon brought him into the world of catamarans and gave him a chance to hone his cooking skills. After a year onboard Robin returned to Ireland to enroll in cooking school and acquired his Chef’s certification back in 2008.
    Returning to a life at sea, but this time on a new yacht, Robin grew his charter experience and his passion for both food and service. He also met, and began working under, Captain Drew Meyers. Drew and Robin have now worked together for 10 years and love being able to show you WindQuest has to offer. Robin relishes the chance to present you his food with style and flair and can’t wait to welcome you aboard to start your dream vacation. Fully Covid vaccinated

    Mate Will Robson: English
    Hailing from the UK’s South coast, Will grew up on the water and – as can be expected – has an immense love for life at sea. Upon finishing high school, Will spent six months traveling around India and Nepal, before he ventured off to teach sailing in Greece. For the next four years – during breaks from university – Will would continue to return to the Mediterranean to sail and windsurf in various professional capacities. Before joining WindQuest, Will also attained a 1st class BSc degree in ‘Creative Music Technology’, and he continues to write music and dabble in filmmaking from the boat (you may even go home with your own video!). Fully Covid vaccinated.

    Steward Sean De Klerk: South African
    Passionate about service and a life at sea, Sean De Klerk has the position of steward on board WindQuest for 6 years. Growing up in Durban, a charming seaside town on the east coast of South Africa, renowned for its sailing culture and also boasting the largest harbour in Africa, his extensive background in fine dining and hospitality, coupled with the maritime ethos of his home town, it was no surprise that Sean was to end up pursuing a career in the luxury yacht industry. His fine dining and hospitality background has equipped him with an extensive knowledge of food, wine and cocktail service as well as a superb attention to detail concerning all things related to housekeeping and guest relations. His warm and charming nature contributes in a unique way to the personable and tailored experience that all guests have on board WindQuest. Fully Covid vaccinated.

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