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Iconic yachts: Inside the design journey of the 138m Lürssen superyacht Rising Sun

Rising Sun was the last yacht that ever came from designer Jon Bannenberg’s drawing board (literally, as the office was then an almost CAD-free zone), and one that he was destined never to see completed.

To a degree, Rising Sun represented a back-to-basics approach and a final opportunity to work with Lürssen’s lean destroyer-type hull, which had been the platform 30 years earlier for Carinthia V and Carinthia VI (now named The One ). The similarities ended there. Rising Sun experimented with extensive use of structural glass for a clean and stripped-down profile that involved Lürssen and its sub-contractors working on engineering and systems.

Jon Bannenberg’s appointment to design Rising Sun came out of the blue after Larry Ellison had commissioned a number of studies from different designers. None seemed to have the impact that he wanted until Jon Bannenberg unveiled his initial study model one morning in London over a couple of lattes. Things moved quickly after that, and they reached an agreement in two emails without even a hint of a lawyer being involved. LE120 became the project’s codename but it did not need Enigma codebreaking skills among the yachting community to work out the vessel’s length and who had commissioned her.

Jon Bannenberg worked on many study models in the early months, including a colossal version that was shipped to Lürssen and used for an initial presentation meeting with the principal sub-contractors. The basic form did not change much from his first drawing. Among the spectacular concepts was a suspended, tube-like walkway through the main machinery spaces for visitors to see exactly what drove her at speeds of 30 knots, and an exposed Z frame structure separating the tender launching areas. This was monumental in scale but sculptural and simple to fabricate.

The exposure of structure was one of the overarching themes of his Rising Sun design – no more clearly apparent than in the web frames of the superstructure, into which the full-height glass panels were set. The initial intent was to have these in raw finished aluminium, but this subsequently got ‘value engineered’ into a metallic paint finish.

His general arrangement layouts of Rising Sun gave spacious guest cabins direct access to the exterior side decks, protected from the weather by 45-degree indents in the superstructure. There was so much space to play with that the top deck was given over entirely to owner use, while a double-height cinema was embedded like the stone of an avocado, with the corridor arcing gently around it. And, of course, a basketball court was obligatory.

All in all, Jon Bannenberg’s original concept for Rising Sun survived relatively intact after his death. The yacht divided opinion, like many of his designs, and her sheer scale – eventually growing to 138 metres – made even Larry Ellison pause for thought. But she is certainly a Bannenberg original, and somehow neatly completed the circle that started with Carinthia V and Lürssen some 30 years earlier.

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Boat of the Week: This 138-Foot Superyacht Is Worth $23 Million, but You Can Own It for the Price of a Supercar

How do you buy a new superyacht at a fraction of its list price fractional ownership. the private-jet business model is moving to yachts., howard walker, howard walker's most recent stories.

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A 2022 Bugatti Chiron supercar, top speed 217mph, would set you back a cool $3.3 million. Hard to believe that, for the same money, you could become the proud owner of a brand-new, 138-foot, Italian-built superyacht worth about $23.3 million.

The yacht is the rugged, explorer-style Dream FL42 designed by the Swiss yacht management company Floating Life. It will start construction at the CCN yard in Carrara, Italy, early next year. When it’s launched in 2025, it will have room for 14 guests in seven cabins.

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How is ownership possible for a fraction of the price? Fractional ownership . The one-asset, multi-owner business model has been popular with business jets for decades, though it never really caught on in the yachting world.

The 138-foot Dream is designed as a generic all-purpose superyacht for multiple owners.  Courtesy Floating Life

Floating Life is hoping to change that. “It’s the price of one of seven equal shares,” Filippo Rossi, Floating Life’s commercial director, told Robb Report . “It offers all the joys of superyacht ownership, but without the headaches.”

An owner would get a total of 31 days of using the yacht each year, split between the Mediterranean in the summer, and Caribbean in the winter. Annual running costs of about $250,000 would also be part of the ownership scheme.

That fixed fee would cover all operating and maintenance costs, technical support, crew management, logistics, and 24/7 access to Floating Life’s concierge service.

There won’t be any wild colors or custom art on the yacht. Just a conservative palette and conventional decor.  Courtesy Floating Life

While Floating Life has been involved in fractional ownership for the past 15 years, its new FL42—christened “Dream”—is the first yacht the company is building from scratch. Designed by Floating Life co-founder Andrea Pezzini, its interior is by the Rome-based Satura Studio, with naval architecture by Zero13.

Featuring a steel hull and aluminum superstructure, the yacht’s range will be over 5,000 nautical miles, with power from a pair of Caterpillar C32 diesels.

The yacht, says Rossi, has been designed to suit the demands of fractional ownership with a focus on flexibility and oversized interior spaces. That includes an expansive beach club and spa at the stern, and six huge exterior entertaining and relaxing areas on the three decks.

The explorer style includes an unusual stern beach club.  Courtesy Floating Life

A novel feature is the location of the engine room deep in the hull. Not only does it lower the yacht’s center of gravity and improve stability, but it also allows the lower deck guest cabins—four VIPs and two twins—to be positioned above it providing same-level, no-stairs access to the beach club. The full-width owner’s suite is on the main deck, with twin drop-down balconies.

Satura Studio’s interior design is intentionally neutral with 50 shades of gray, white and beige. The one downside of fractional ownership is that owners can’t incorporate their personal tastes. No wild colors, no crystal chandeliers, no funky art that might not meet the tastes of the other six owners.

Another negative is that use is limited to 31 days, so no last-minute getaways and no guaranteed slot for New Year’s Eve in St. Barth’s. And if the majority of owners decide to send the yacht to a cruising area you don’t like, you might have to accept the consensus. Rossi says owners can sell their shares at any time and charter the boat if they don’t want to use their time slots.

The fractional model hasn’t really taken off in yachting like it has in business aviation. “It’s a different kind of commitment,” says a Floating Life executive.  Courtesy Floating Life

Two owners, both new to fractional ownership, have reportedly signed up to buy a share of “Dream.”

“These are people who could easily afford their own superyacht, but don’t have the time to use one for more than four weeks a year,” says Rossi. “Yes, they can charter, but they tell us they like the idea of being a shareholder in a yacht and crew they know.”

With its wild Normal Foster design, Ocean Pearl is also on the fractional market.  Courtesy Floating Life

Floating Life can offer a stake in the company’s original fractional ownership yacht, the well-known 134-foot Rodriguez-built “Ocean Pearl.” The polarizing design by Lord Norman Foster is available for a $500,000, or the price of a new Ferrari SF90 (MSRP $511,000).

As for comparing fractional ownership between jets and yachts, Rossi says it’s a matter of apples and oranges. “With a jet all you are doing is buying time for different hours, and typically for business travel,” he says. “With yachts the focus is different. It’s about pleasure, relaxation and being with family and friends. It’s a different kind of commitment.”

Click  here  to see all of the photos of the Dream FL42 superyacht.

Courtesy Floating Life

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New 138m mega yacht Dash concept by Newcruise

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Written by Zuzana Bednarova

This image is featured as part of the article New 138m mega yacht DASH concept by NEWCRUISE .

Please contact CharterWorld - the luxury yacht charter specialist - for more on superyacht news item "New 138m mega yacht Dash concept by Newcruise".

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CAKIRYILDIZ 138' (41m) East Shipyard Yacht for Sale

Posted January 29, 2024 in Brokerage & New Build by Ashleigh King

The 138’ (41m) East Shipyard CAKIRYILDIZ is now for sale with Yacht Broker Deniz Kaymaz. The luxury sailing yacht is asking €3,500,000.

CAKIRYILDIZ was built in 2013 by East Shipyard in Bodrum, Turkey. She is distinguished by a laminated mahogany hull and is powered by two CAT 600hp engines, achieving a maximum cruising speed of 12 knots when not under sail. A standout member of the Bureau Veritas Commercial class, the yacht adheres to stringent standards, including advanced sewage treatment systems, reflecting a commitment to safety and environmental responsibility.

Efficiency meets luxury in the design of CAKIRYILDIZ, where classical ketch gullet lines seamlessly blend with cutting-edge technology. The Mediterranean serves as the primary playground for this vessel, providing guests with an experience of unparalleled comfort.

Accommodating up to 10 guests in five thoughtfully designed cabins, CAKIRYILDIZ prioritizes privacy and functionality. The master stateroom, positioned aft and extending the full beam of the yacht, boasts a center-lined king-size bed, a spacious seating area, a vanity, and a state-of-the-art home cinema system. Expansive portholes illuminate all cabins, complemented by full bathroom facilities, private climate control, and advanced entertainment systems.

Outdoor amenities abound on the deck of CAKIRYILDIZ, providing an array of options for relaxation and entertainment. From sprawling sunpads to alfresco dining for 10 guests and a convenient wet bar – every detail is curated to enhance the onboard experience. The foredeck offers a bow sunpad and crescent-shaped seating, creating an ideal setting for intimate evening gatherings.

With a substantial beam of 29.2’ (8.9m), the yacht ensures stability and comfort. CAKIRYILDIZ comfortably accommodates seven crew members in three cabins.

Contact Deniz Kaymaz for more information on this yacht for sale. Contact Northrop & Johnson’s press team for media requests and photos of this yacht.

If you’re interested in  buying  or  selling a yacht , contact the professional team of yacht brokers at Northrop & Johnson today. As a world-leading yacht brokerage, Northrop & Johnson offers access to thousands of luxury  yachts for sale  around the world, including private yachts not publicly advertised for sale. From yacht sales to new construction, contact our team of  yacht brokers  to get the results you need.

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MISS STEPHANIE

Miss stephanie yacht charter, miss stephanie yacht description.

MISS STEPHANIE epitomizes luxury charter, with elegant accommodations and attention to detail throughout. She boasts a spacious interior including an on-deck Master suite, a lovely main salon and an inviting skylounge. Her exterior deck spaces do not disappoint, offering vast seating areas, al fresco dining and a large sun deck perfect for enjoying the stunning views that the Bahamas has to offer!

Presented by DMA Yachting, the breathtaking charter yacht MISS STEPHANIE is a 138 ft motor yacht featuring a hot tub. MISS STEPHANIE spends the summer and winter season in the Bahamas. She was delivered by recognized shipbuilder Richmond Yachts in 2004. A comprehensive refit was delivered in 2018. The spacious yacht layout features 5 generous cabins and comfortably accommodates up to 10 guests.

MISS STEPHANIE is classified as a superyacht. The roomy aft deck is right next to the well-equipped and inviting main saloon. The main saloon is a well-design space to spend time when the weather is not ideal and boasts a number of entertainment options. 5 spacious cabins are purposefully laid out with vison for maximum room, access, comfort and privacy.

The motor yacht features Engines: 2 x 2250 HP Caterpillar 3512B Engines Generators: 2 x Northern Lights 99 kw engines .

Accommodation

What is the cabin arrangement of miss stephanie.

• 1 Master cabin
• 2 VIP cabins
• 2 Twin cabins

Weekly price: $115,000 - $135,000

Low Season | High Season

• Length: 138'
• # of Guests: 10
• # of Cabins: 5
• # of Crew: 8
• Builder: Richmond Yachts
• Consumption: 100 US Gall/Hr
• Cruising Speed: 12
• Max. Speed: 16
• Built Year: 2004
• Refit: 2018

MISS STEPHANIE Yacht Charter Price

All prices are generated by a calculator and serve as a guide for new charterers. Any additional information of the Price Details section has priority over above. Availability is always subject to confirmation. Gratuity not included for it's discretionary character, usually 5%-25% of the Base Price.

Price Details

Price from: $115,000

High season rate: $135,000

Price Terms

MISS STEPHANIE Yacht Charter Locations

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Specifications.

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Diving yacht offers rendezvous diving only, green initiatives.

Water Sports

Crew information.

Captain: Mark Kurka

CAPTAIN | Mark Kurka | American Captain Mark was born in Bay St. Louis, Mississippi but spent many years growing up in Alaska. Prior to yachting, Mark was a commercial fisherman in the cold and rugged state of Alaska. Mark's grit and determination to navigate this harsh yet beautiful environment is a testament to his keen ability to navigate. Captain Mark has worked on several luxury motor yachts including an 80' Hatteras, 108' Broward, and a 115' Crescent. Mark's extensive cruising experience has taken him from the turquoise waters of the Caribbean, through the Great Lakes, to the PNW. In his free time, Mark enjoys woodworking and of course, fishing! CHIEF STEWARDESS | Michelle Kurka | American Michelle was born in the Bay St. Louis, Mississippi. Prior to yachting, Michelle worked in a dental office. Michelle previously worked on a 115' Crescent yacht before joining MISS STEPHANIE, 138' Richmond. When she's not yachting, Michelle enjoys reading and beach combing. Michelle has cruised the Bahamas and the eastern U.S. Her goal is to continue traveling to new places. CHIEF OFFICER | Cole Helwig | American Cole is originally from Williamsburg, Virginia. He has worked on a multitude of impressive vessels including a 145' Cheoy Lee, 125' Palmer Johnson, 116' Azumit, and 125' Northcoast. Cole has built two wooden boats from scratch, proving his knowledge and dedication to the industry. In his free time, Cole enjoys fishing and hunting. In the future, he plans on working toward becoming a yacht captain and eventually getting into the sales side of the business. Cole's dedication and enthusiasm for yachting is evident in the work he produces. Cole is thrilled to have you aboard MISS STEPHANIE. CHIEF ENGINEER | James Carey | American James Carey is the chief engineer aboard MISS STEPHANIE. His extensive background in yachting ranges from a 112' Westport to a 213' Codecasa. He is originally from Colombus, Ohio but eventually found his way into the world of yachting. Prior to working on yachts, James designed, installed, and maintained large-scale saltwater aquariums. With his understanding of the delicate nature of marine life, James is highly in tune with the sea and everything that comes with it. In his free time, James enjoys flyfishing, specifically for bonefish and tarpon. 2ND STEWARDESS | Claire Ransome| American Claire is originally from Portsmouth, Virginia and grew up boating on the Elizabeth River. She is known for providing 5-star service to her guests. Claire previously worked on MY Freddy and MY Quantum of Solace. During her free time, Claire enjoys surfing, spelunking, live concerts and working out. Claire hopes to become a Chief Stew in the future. Claire has a natural talent for making guests feel at home on board with her warm smile and outgoing personality. DECKHAND | Ethan Coetzer | South African Ethan has long embraced an active lifestyle and has now fully devoted himself to the yachting industry. Originating from South Africa, he commenced his Motocross racing journey at the age of three and gradually pursued it professionally, accumulating numerous race wins over the years. Ethan's recreational pursuits encompass outdoor activities such as hiking, fishing, snorkeling, and hunting. He embodies a strong work ethic and a genuine passion for what he does, combined with a fearless attitude towards taking risks. In both his personal and professional pursuits, he has exemplified dependability and a willingness to lend a hand. DECKHAND | Conner Kurka | American Conner was born in Bay St. Louis, Mississippi. He has worked on several yachts including an 80' Hatteras and a 115' Crescent. Conner has cruised the waters of the Bahamas and Florida Keys. In his spare time, he enjoys fishing, hunting, and guiding. Prior to yachting, Conner was a first responder, working as a firefighter. CHEF | Naomi Pawlik | American Originally from the beautiful seaside town of Sag Harbor, NY, Chef Naomi Pawlik understands top-notch cuisine. Upon working in the yachting industry as a chef, Naomi worked as a culinary instructor at the Hayground school in the Hamptons. Her experience working aboard some of the most prestigious yachts in the charter circuit makes her well-equipped to divvy up any meal you so desire. Naomi has worked aboard BROADWATER 182' Feadship, LOON 182' Newcastle, and more. In her free time, Naomi enjoys yoga and spending time biking in the great outdoors. She speaks both English and French and dreams of writing her very own cookbook. Chef Naomi is more than ready to serve you and your guests aboard motor yacht MISS STEPHANIE. 3RD STEWARDESS | Freelance - Brought on for busy charters

- DAY ONE -

- DAY TWO - 

BREAKFAST [Gluten Free]

• cyaID: 5746
• wpcf_mourl:
• mo_cabins: 5
• wpcf_power: Power
• wpcf_powercat: N
• wpcf_layout: https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht5746/5746brochure88.jpg
• wpcf_persons: 10
• wpcf_summerarea: Bahamas
• wpcf_winterarea: Bahamas
• wpcf_length: 138.00
• wpcf_beam: 27
• wpcf_draft: 7
• wpcf_toys: 2022 39’ yellowfin center console rigged for fishing with a dive door for easy water access<br /> 18’ inflatable RIB tender<br /> 2 x 2023 Yamaha VX1800AX Three person Jet Skis<br /> 2 x 2023 Sea Doo Sparks “trixx up” jet skis<br /> 2 x BOTE” inflatable paddle boards<br /> 1 x Wakeboard<br /> 1 x Waterski<br /> 1 x Kids Waterski<br /> 1 x Skurf board<br /> 2 x F5 Sea Bobs<br /> New 2022 Snorkeling Equipment<br /> Pole and Hawaiian sling spearfishing gear<br /> Offshore and light tackle fishing gear<br /> Beach chairs, Shade and tables for Beach enjoyment<br /> Lilly Pad and assorted float accessories for Water enjoyment<br /> Multiple Tow behind inner tubes (1 up to three persons) Large Inflatable Dock with Jelly Fish Pool, Cabana, and Jet Ski Docking
• wpcf_amenities: a:35:{s:12:"salon_stereo";s:3:"Yes";s:8:"salon_tv";s:2:"No";s:6:"sat_tv";s:3:"Yes";s:17:"multimedia_system";s:3:"Yes";s:4:"nude";s:3:"Inq";s:5:"books";s:0:"";s:9:"crew_pets";s:2:"No";s:8:"pet_type";s:0:"";s:10:"guest_pets";s:1:"0";s:9:"camcorder";s:1:"0";s:14:"number_dine_in";s:0:"";s:11:"water_maker";s:0:"";s:14:"water_capacity";s:0:"";s:9:"ice_maker";s:1:"0";s:14:"number_of_dvds";s:0:"";s:13:"number_of_cds";s:0:"";s:11:"board_games";s:1:"0";s:10:"sun_awning";s:3:"Yes";s:6:"bimini";s:1:"0";s:13:"special_diets";s:3:"Yes";s:6:"kosher";s:3:"Inq";s:3:"bbq";s:1:"0";s:12:"gay_charters";s:2:"No";s:17:"yachtNudeCharters";s:3:"Inq";s:10:"hairdryers";s:1:"0";s:22:"number_of_port_hatches";s:0:"";s:7:"smoking";s:0:"";s:11:"crew_smokes";s:3:"Inq";s:11:"children_ok";s:3:"Yes";s:17:"minimum_child_age";s:0:"";s:9:"generator";s:0:"";s:8:"inverter";s:0:"";s:8:"voltages";s:0:"";s:7:"hammock";s:0:"";s:10:"windscoops";s:0:"";}
• wpcf_ac: Full
• wpcf_bbq: 0
• wpcf_internet: Onboard WIFI
• wpcf_generator:
• wpcf_engines: Engines: 2 x 2250 HP Caterpillar 3512B Engines Generators: 2 x Northern Lights 99 kw
• wpcf_year: 2004
• wpcf_builder: Richmond Yachts
• wpcf_accommodation: MISS STEPHANIE epitomizes luxury charter, with elegant accommodations and attention to detail throughout. She boasts a spacious interior including an on-deck Master suite, a lovely main salon and an inviting skylounge. Her exterior deck spaces do not disappoint, offering vast seating areas, al fresco dining and a large sun deck perfect for enjoying the stunning views that the Bahamas has to offer!<br /> <br /> MISS STEPHANIE's interior layout sleeps up to 10 guests in 5 rooms, including an Owner's suite, 2 double staterooms, and 2 twin staterooms.
• currency: USD
• yachtCurrencySymbol: $
• property_price: 115000
• mo_price: 115000
• wpcf_high_price: 135000
• wpcf_price_details:
• wpcf_crew: a:16:{s:4:"info";s:4858:"CAPTAIN | Mark Kurka | American <br /> Captain Mark was born in Bay St. Louis, Mississippi but spent many years growing up in Alaska. Prior to yachting, Mark was a commercial fisherman in the cold and rugged state of Alaska. Mark's grit and determination to navigate this harsh yet beautiful environment is a testament to his keen ability to navigate. Captain Mark has worked on several luxury motor yachts including an 80' Hatteras, 108' Broward, and a 115' Crescent. Mark's extensive cruising experience has taken him from the turquoise waters of the Caribbean, through the Great Lakes, to the PNW. In his free time, Mark enjoys woodworking and of course, fishing! <br /> <br /> CHIEF STEWARDESS | Michelle Kurka | American<br /> Michelle was born in the Bay St. Louis, Mississippi. Prior to yachting, Michelle worked in a dental office. Michelle previously worked on a 115' Crescent yacht before joining MISS STEPHANIE, 138' Richmond. When she's not yachting, Michelle enjoys reading and beach combing. Michelle has cruised the Bahamas and the eastern U.S. Her goal is to continue traveling to new places. <br /> <br /> CHIEF OFFICER | Cole Helwig | American<br /> Cole is originally from Williamsburg, Virginia. He has worked on a multitude of impressive vessels including a 145' Cheoy Lee, 125' Palmer Johnson, 116' Azumit, and 125' Northcoast. Cole has built two wooden boats from scratch, proving his knowledge and dedication to the industry. In his free time, Cole enjoys fishing and hunting. In the future, he plans on working toward becoming a yacht captain and eventually getting into the sales side of the business. Cole's dedication and enthusiasm for yachting is evident in the work he produces. Cole is thrilled to have you aboard MISS STEPHANIE. <br /> <br /> CHIEF ENGINEER | James Carey | American<br /> James Carey is the chief engineer aboard MISS STEPHANIE. His extensive background in yachting ranges from a 112' Westport to a 213' Codecasa. He is originally from Colombus, Ohio but eventually found his way into the world of yachting. Prior to working on yachts, James designed, installed, and maintained large-scale saltwater aquariums. With his understanding of the delicate nature of marine life, James is highly in tune with the sea and everything that comes with it. In his free time, James enjoys flyfishing, specifically for bonefish and tarpon. <br /> <br /> 2ND STEWARDESS | Claire Ransome| American<br /> Claire is originally from Portsmouth, Virginia and grew up boating on the Elizabeth River. She is known for providing 5-star service to her guests. Claire previously worked on MY Freddy and MY Quantum of Solace. During her free time, Claire enjoys surfing, spelunking, live concerts and working out. Claire hopes to become a Chief Stew in the future. Claire has a natural talent for making guests feel at home on board with her warm smile and outgoing personality.<br /> <br /> DECKHAND | Ethan Coetzer | South African <br /> Ethan has long embraced an active lifestyle and has now fully devoted himself to the yachting industry. Originating from South Africa, he commenced his Motocross racing journey at the age of three and gradually pursued it professionally, accumulating numerous race wins over the years. Ethan's recreational pursuits encompass outdoor activities such as hiking, fishing, snorkeling, and hunting. He embodies a strong work ethic and a genuine passion for what he does, combined with a fearless attitude towards taking risks. In both his personal and professional pursuits, he has exemplified dependability and a willingness to lend a hand.<br /> <br /> DECKHAND | Conner Kurka | American<br /> Conner was born in Bay St. Louis, Mississippi. He has worked on several yachts including an 80' Hatteras and a 115' Crescent. Conner has cruised the waters of the Bahamas and Florida Keys. In his spare time, he enjoys fishing, hunting, and guiding. Prior to yachting, Conner was a first responder, working as a firefighter.<br /> <br /> CHEF | Naomi Pawlik | American <br /> Originally from the beautiful seaside town of Sag Harbor, NY, Chef Naomi Pawlik understands top-notch cuisine. Upon working in the yachting industry as a chef, Naomi worked as a culinary instructor at the Hayground school in the Hamptons. Her experience working aboard some of the most prestigious yachts in the charter circuit makes her well-equipped to divvy up any meal you so desire. Naomi has worked aboard BROADWATER 182' Feadship, LOON 182' Newcastle, and more. In her free time, Naomi enjoys yoga and spending time biking in the great outdoors. She speaks both English and French and dreams of writing her very own cookbook. 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• wpcf_mainimg_description: MISS STEPHANIE epitomizes luxury charter, with elegant accommodations and attention to detail throughout. She boasts a spacious interior including an on-deck Master suite, a lovely main salon and an inviting skylounge. Her exterior deck spaces do not disappoint, offering vast seating areas, al fresco dining and a large sun deck perfect for enjoying the stunning views that the Bahamas has to offer!
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• wpcf_menu: <p>- DAY ONE -</p> <div>BREAKFAST [vegan]<br />&bull; Cherry vanilla chia seed pudding w/ almond milk<br />&bull; Red pepper hummus toast w/ roasted tomatoes, sprouts, and balsamic reduction<br />&bull; Fresh pressed juice <div>LUNCH<br />&bull; Power Bowls<br />Quinoa, spicy grilled tofu, roasted garlic black beans, charred corn, avocado and mango salsa<br />Cocktail hour<br />&bull; Flatbread w/ beets, pickled onions, roasted carrots and balsamic glaze<br />&bull; Watermelon radish veggie spring rolls w/ tahini herb sauce<br />&bull; Sweet potato hash nests stuffed w/ fajita style veggies and spiced bean puree</div> <div>DINNER<br />&bull; Vegan pasole w/ veggies, hominy, and tortilla strips<br />&bull; Carnitas style seitan over creamy blue corn polenta w/ tri-colored peppers</div> <div>DESSERT<br />&bull; Coconut Cream Panna Cotta w/ raspberry lime coulis and toasted almonds</div> <p>&nbsp;</p> <p>- DAY TWO -&nbsp;</p> <p>BREAKFAST [Gluten Free]</p> <div>&bull; Fruit w/ whipped greek yogurt<br />&bull; Oatmeal pancakes<br />&bull; Maple sage chicken sausage</div> <div>LUNCH<br />&bull; Olive oil and lemon poached shrimp lettuce wraps w/ dill sauce and rutabaga chips<br />Cocktail hour<br />&bull; Fresh gravlox on cucumber slices w/ cream cheese pickled shallots and a whole grain<br />mustard vinaigrette<br />&bull; Kale pesto stuffed cherry tomatoes<br />&bull; Broccoli apple slaw bites w/ buttermilk dressing and crispy pancetta<br />DINNER<br />&bull; Spring pea soup w/ tarragon and creme fraiche<br />Citrus and herb glazed pork tenderloin w/ mushroom and leek fricassee and sweet potato puree<br />&bull; Mascarpone, sabayon, raspberry almond trifle<br /><br /></div> <div>- DAY THREE -&nbsp;<br />BREAKFAST [vegetarian]<br />&bull; Fresh baked muffins (lemon blueberry, carrot, banana nut streusel, cranberry orange<br />etc.)<br />&bull; Omelettes to order (mushroom and goat cheese, gruyere caramelized onions and<br />scallions, peppers onions avocado tomato and cheddar etc.)<br />LUNCH<br />&bull; Arugula sundried tomato pesto, grilled veggies, and goat cheese panini w/ lemon basil<br />potato chips<br />Cocktail hour<br />&bull; Gorgonzola walnut stuffed figs w/ balsamic glaze<br />&bull; Brussels sprout cesar salad filled parmesan frico cups<br />&bull; Carrot zucchini Bellinis w/ jalape&ntilde;o lime yogurt sauce<br />DINNER<br />&bull; Pickled beet salad with microgreens, candied pine nuts and ricotta salata<br />&bull; Papardelle w/ shaved brussel sprouts and mushrooms in a white wine parmesan sauce<br />with shaved parmesan and truffle oil<br />&bull; Chocolate mousse w/ hazelnut prailine crunch and brandied cherries</div> <div><br />- DAY FOUR -</div> <div>BREAKFAST [seafood]<br />&bull; Smoked salmon frittata w/ creme fraiche, chives, and caviar<br />&bull; Potatoes lyonniase<br />&bull; Fresh peaches w/ macerated berries and basil syrup<br />LUNCH<br />&bull; Mediterranean quinoa salad w/ rosemary grilled sea scallops and red wine vinaigrette<br />Cocktail hour<br />&bull; Roasted oysters topped with a parmesan gremolata<br />&bull; Yellowtail ceviche w/ grapefruit, chilis, and blood orange vinaigrette<br />&bull; Cod brandade w/ grilled crostini<br />DINNER<br />&bull; Gazpacho w/ crab avocado salad<br />&bull; Grilled sea bass w/ tomato chutney, haricot vert, and corn salad<br />&bull; Strawberry rhubarb tartlets</div> <div><br />- DAY FIVE -&nbsp;</div> <div>BREAKFAST [Hampton's summer]<br />&bull; Puff pancakes w/ strawberries and honey cardamom cream<br />&bull; Brown sugar black pepper bacon<br />&bull; Savory scones (swiss and scallion, sausage and cheddar etc.)<br />LUNCH<br />&bull; Striped bass w/ grilled peach orzo salad<br />Cocktail hour<br />&bull; Grilled calamari w/ chilis lemon and garlic<br />&bull; Roasted red pepper bruschetta<br />&bull; Watermelon feta skewers w/ pine nuts and white balsamic drizzle<br />DINNER<br />&bull; Arugula salad w/ goat cheese fritters<br />&bull; Pan seared lamb w/ red wine reduction, Israeli couscous, and lemon roasted asparagus<br />&bull; Sticky toffee date cake</div> <p>&nbsp;</p> <div>- DAY SIX -&nbsp;<br />BREAKFAST [Asian]<br />&bull; Avocado toast w/ arugula, tomato and olive oil and lemon<br />&bull; Soft boiled eggs<br />&bull; Green juice<br />LUNCH<br />&bull; Orange ginger grilled chicken w/ sesame rice noodle salad<br />Cocktail hour<br />&bull; Tuna tartare on rice crackers<br />&bull; Shisito peppers and edamame<br />&bull; Beef negimaki<br />&bull; Miso glazed monkfish, toasted sesame quinoa, honey soy green beans<br />&bull; Green tea panna cotta</div> <div><br />- DAY SEVEN -&nbsp;<br />BREAKFAST<br />&bull; Poached eggs w/ curried sweet potato hash<br />&bull; Smoothie bar<br />&bull; Bruleed grapefruit<br />LUNCH<br />&bull; Tuna Nicoise salad w/ roasted fingerling potatoes, roasted red peppers, kalamata olives,<br />hard boiled eggs and mustard vinaigrette<br />Cocktail hour<br />&bull; Gluten free crab cakes<br />&bull; Braised pork belly skewers w/ brown sugar chili glaze<br />&bull; Truffled polenta bites w/ wild mushrooms<br />DINNER<br />&bull; Toasted sage cauliflower soup<br />&bull; Dry rubbed ribeye w/ red wine cherry reduction, goat cheese whipped potatoes and<br />sauteed spinach<br />&bull; Spiced Pear cake w/ white wine ice cream</div> <div><br />SPECIALTY MENU</div> <div>&nbsp;</div> <div>"New England Style"</div> <div>BREAKFAST&nbsp;</div> <div>&bull; Cheese souffl&eacute;<br />&bull; Mixed berries<br />LUNCH<br />&bull; Lobster blt on brioche bun w/ asparagus fries<br />Cocktail hour<br />&bull; Burrata and stone fruit skewer w/ mint basil oil<br />&bull; Creamed corn and cod fritters<br />&bull; Ricotta, garlic scape and pea crostini<br />DINNER<br />&bull; Pan seared clams and oysters on a spinach Rockefeller base<br />&bull; Pan seared striped bass w/ summer ratatouille and a citrus sherry soy sauce<br />&bull; Plum tarte Tatin</div> <div><br />"New American Style"<br />BREAKFAST&nbsp;<br />&bull; Quiche (Lorraine, western, roasted pepper goat cheese, mushroom spinach etc)<br />&bull; Steel cut oats w/ almonds cranberries maple and cinnamon<br />LUNCH<br />&bull; White bouillabaisse mixed green salad and grilled sourdough<br />Cocktail hour<br />&bull; Fluke Crudo w/ cucumber citrus and truffle oil<br />&bull; Duck bacon wrapped figs<br />DINNER<br />&bull; Mixed green salad w/ pistachios, dried cranberries, truffle cheese, lemon and olive oil<br />&bull; Braised short ribs w/ roasted root veggies and creamy mascarpone polenta<br />&bull; Poached pears w/ ice cream and red wine orange syrup<br /><br /></div> <div>"Southern Style"</div> <div>BREAKFAST<br />&bull; Vegetable egg white frittata<br />&bull; Fresh country breakfast sausage<br />&bull; Buttermilk biscuits<br />LUNCH<br />&bull; BBQ pulled chicken sandwiches w/ white BBQ sauce on sourdough and beet chips<br />Cocktail hour<br />&bull; Southern style caprese salad (fried green tomato, mozzarella, basil and peach white<br />balsamic vinaigrette<br />&bull; Chicken liver mousse on crostini w/ lavender grape jelly<br />&bull; Pickled veggie platter<br />DINNER<br />&bull;Crispy pork belly served over an apple and cabbage country slaw<br />&bull;Grilled shrimp and chorizo over cheddar and corn grits w/ braised greens and peppers<br />DESSERT<br />&bull; Lemon tarts w/ black currant sauce</div> <div>&nbsp;</div> <div><br />"Italian night"</div> <div>Cocktails<br />&bull;Artichoke fritters<br />&bull;Fried zucchini blossoms w/ champagne vinaigrette<br />&bull;Crab salad w/ capers, parsley olives, and roasted peppers served in endive<br />Salad<br />&bull; Grilled radicchio and romaine Cesar salad<br />Pasta<br />&bull; Trio of ravioli- goat cheese and mushroom, braised rabbit, butternut squash and<br />hazelnut w/ toasted sage brown butter sauce<br />Main<br />&bull; Branzino w/ roasted fennel and cherry tomatoes and lemon roasted fingerling potatoes<br />Dessert<br />&bull; Chili chocolate tart w/ orange salted toffee</div> <div><br />"Cinco De Mayo"<br />Cocktail hour<br />&bull; Shrimp empanadas<br />&bull; Guacamole<br />&bull; Pico de gallo<br />&bull; Fresh tortilla chips<br />&bull; Beef tongue flautas</div> <div>1st course<br />&bull; Chili Rellenos style jalape&ntilde;os over mixed green salad w/ avocado, tomatoes, black<br />beans, corn, and a cilantro lime agave vinaigrette<br />Main<br />&bull; Tequila marinated strip steak w/ creamy chimichurri<br />&bull; Garlic mashed yuca<br />Dessert<br />&bull; Crepes w/ cinnamon cheesecake filling dusted with chili cinnamon sugar and dark<br />chocolate drizzle</div> <div><br />"Feast in the Middle East"<br />Cocktails<br />&bull; Curried meatballs<br />&bull; Falafel bites<br />&bull; Stuffed grape leaves<br />&bull; Pikilia platter (hummus, tzatziki, baba ganoush, vinegar, olives, vegetables, nuts)<br />&bull; Grilled haloumi cheese<br />Soup<br />&bull; Vegan coconut curry creamed soup<br />Entree<br />&bull; Lamb Tagine w/ couscous almonds and apricots<br />Dessert<br />&bull; Hazelnut cardamom cookie sandwich w/ white chocolate saffron cream</div> <div><br />"Summer Shower"<br />Soup<br />&bull; Green gazpacho w/ butter poached lobster<br />Salad<br />&bull; Grilled shrimp over charred corn salad, and microgreens w/ avocado cream<br />Pasta<br />&bull; Tagliatelle w/ pea and mint pesto, ricotta, shaved pecorino and lemon zest<br />Proteins<br />&bull; Duck hash with a poached egg<br />&bull; Grilled chicken burger w/ tarragon aioli and cranberry chutney<br />Confections<br />&bull; Lemon bars<br />&bull; Dark chocolate muffin with cherry cream cheese filling<br />&bull; Lemongrass and chai white chocolate truffles</div> </div>
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• wpcf_captain_only:
• wpcf_kingcabins: 1
• wpcf_queencabins: 2
• wpcf_singlecabins: 0
• wpcf_doublecabins: 0
• wpcf_twincabins: 2
• wpcf_pullmancabins: 0
• wpcf_refit: 2018
• wpcf_deck_shower: 0
• wpcf_bimini: 0
• wpcf_voltages:
• wpcf_homecountry: Greece
• wpcf_fuel: 100
• cruising_speed: 12
• max_speed: 16
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Cherry vanilla chia seed pudding w/ almond milk<br />&bull; Red pepper hummus toast w/ roasted tomatoes, sprouts, and balsamic reduction<br />&bull; Fresh pressed juice <div>LUNCH<br />&bull; Power Bowls<br />Quinoa, spicy grilled tofu, roasted garlic black beans, charred corn, avocado and mango salsa<br />Cocktail hour<br />&bull; Flatbread w/ beets, pickled onions, roasted carrots and balsamic glaze<br />&bull; Watermelon radish veggie spring rolls w/ tahini herb sauce<br />&bull; Sweet potato hash nests stuffed w/ fajita style veggies and spiced bean puree</div> <div>DINNER<br />&bull; Vegan pasole w/ veggies, hominy, and tortilla strips<br />&bull; Carnitas style seitan over creamy blue corn polenta w/ tri-colored peppers</div> <div>DESSERT<br />&bull; Coconut Cream Panna Cotta w/ raspberry lime coulis and toasted almonds</div> <p>&nbsp;</p> <p>- DAY TWO -&nbsp;</p> <p>BREAKFAST [Gluten Free]</p> <div>&bull; Fruit w/ whipped greek yogurt<br />&bull; Oatmeal pancakes<br />&bull; Maple sage chicken sausage</div> <div>LUNCH<br />&bull; Olive oil and lemon poached shrimp lettuce wraps w/ dill sauce and rutabaga chips<br />Cocktail hour<br />&bull; Fresh gravlox on cucumber slices w/ cream cheese pickled shallots and a whole grain<br />mustard vinaigrette<br />&bull; Kale pesto stuffed cherry tomatoes<br />&bull; Broccoli apple slaw bites w/ buttermilk dressing and crispy pancetta<br />DINNER<br />&bull; Spring pea soup w/ tarragon and creme fraiche<br />Citrus and herb glazed pork tenderloin w/ mushroom and leek fricassee and sweet potato puree<br />&bull; Mascarpone, sabayon, raspberry almond trifle<br /><br /></div> <div>- DAY THREE -&nbsp;<br />BREAKFAST [vegetarian]<br />&bull; Fresh baked muffins (lemon blueberry, carrot, banana nut streusel, cranberry orange<br />etc.)<br />&bull; Omelettes to order (mushroom and goat cheese, gruyere caramelized onions and<br />scallions, peppers onions avocado tomato and cheddar etc.)<br />LUNCH<br />&bull; Arugula sundried tomato pesto, grilled veggies, and goat cheese panini w/ lemon basil<br />potato chips<br />Cocktail hour<br />&bull; Gorgonzola walnut stuffed figs w/ balsamic glaze<br />&bull; Brussels sprout cesar salad filled parmesan frico cups<br />&bull; Carrot zucchini Bellinis w/ jalape&ntilde;o lime yogurt sauce<br />DINNER<br />&bull; Pickled beet salad with microgreens, candied pine nuts and ricotta salata<br />&bull; Papardelle w/ shaved brussel sprouts and mushrooms in a white wine parmesan sauce<br />with shaved parmesan and truffle oil<br />&bull; Chocolate mousse w/ hazelnut prailine crunch and brandied cherries</div> <div><br />- DAY FOUR -</div> <div>BREAKFAST [seafood]<br />&bull; Smoked salmon frittata w/ creme fraiche, chives, and caviar<br />&bull; Potatoes lyonniase<br />&bull; Fresh peaches w/ macerated berries and basil syrup<br />LUNCH<br />&bull; Mediterranean quinoa salad w/ rosemary grilled sea scallops and red wine vinaigrette<br />Cocktail hour<br />&bull; Roasted oysters topped with a parmesan gremolata<br />&bull; Yellowtail ceviche w/ grapefruit, chilis, and blood orange vinaigrette<br />&bull; Cod brandade w/ grilled crostini<br />DINNER<br />&bull; Gazpacho w/ crab avocado salad<br />&bull; Grilled sea bass w/ tomato chutney, haricot vert, and corn salad<br />&bull; Strawberry rhubarb tartlets</div> <div><br />- DAY FIVE -&nbsp;</div> <div>BREAKFAST [Hampton's summer]<br />&bull; Puff pancakes w/ strawberries and honey cardamom cream<br />&bull; Brown sugar black pepper bacon<br />&bull; Savory scones (swiss and scallion, sausage and cheddar etc.)<br />LUNCH<br />&bull; Striped bass w/ grilled peach orzo salad<br />Cocktail hour<br />&bull; Grilled calamari w/ chilis lemon and garlic<br />&bull; Roasted red pepper bruschetta<br />&bull; Watermelon feta skewers w/ pine nuts and white balsamic drizzle<br />DINNER<br />&bull; Arugula salad w/ goat cheese fritters<br />&bull; Pan seared lamb w/ red wine reduction, Israeli couscous, and lemon roasted asparagus<br />&bull; Sticky toffee date cake</div> <p>&nbsp;</p> <div>- DAY SIX -&nbsp;<br />BREAKFAST [Asian]<br />&bull; Avocado toast w/ arugula, tomato and olive oil and lemon<br />&bull; Soft boiled eggs<br />&bull; Green juice<br />LUNCH<br />&bull; Orange ginger grilled chicken w/ sesame rice noodle salad<br />Cocktail hour<br />&bull; Tuna tartare on rice crackers<br />&bull; Shisito peppers and edamame<br />&bull; Beef negimaki<br />&bull; Miso glazed monkfish, toasted sesame quinoa, honey soy green beans<br />&bull; Green tea panna cotta</div> <div><br />- DAY SEVEN -&nbsp;<br />BREAKFAST<br />&bull; Poached eggs w/ curried sweet potato hash<br />&bull; Smoothie bar<br />&bull; Bruleed grapefruit<br />LUNCH<br />&bull; Tuna Nicoise salad w/ roasted fingerling potatoes, roasted red peppers, kalamata olives,<br />hard boiled eggs and mustard vinaigrette<br />Cocktail hour<br />&bull; Gluten free crab cakes<br />&bull; Braised pork belly skewers w/ brown sugar chili glaze<br />&bull; Truffled polenta bites w/ wild mushrooms<br />DINNER<br />&bull; Toasted sage cauliflower soup<br />&bull; Dry rubbed ribeye w/ red wine cherry reduction, goat cheese whipped potatoes and<br />sauteed spinach<br />&bull; Spiced Pear cake w/ white wine ice cream</div> <div><br />SPECIALTY MENU</div> <div>&nbsp;</div> <div>"New England Style"</div> <div>BREAKFAST&nbsp;</div> <div>&bull; Cheese souffl&eacute;<br />&bull; Mixed berries<br />LUNCH<br />&bull; Lobster blt on brioche bun w/ asparagus fries<br />Cocktail hour<br />&bull; Burrata and stone fruit skewer w/ mint basil oil<br />&bull; Creamed corn and cod fritters<br />&bull; Ricotta, garlic scape and pea crostini<br />DINNER<br />&bull; Pan seared clams and oysters on a spinach Rockefeller base<br />&bull; Pan seared striped bass w/ summer ratatouille and a citrus sherry soy sauce<br />&bull; Plum tarte Tatin</div> <div><br />"New American Style"<br />BREAKFAST&nbsp;<br />&bull; Quiche (Lorraine, western, roasted pepper goat cheese, mushroom spinach etc)<br />&bull; Steel cut oats w/ almonds cranberries maple and cinnamon<br />LUNCH<br />&bull; White bouillabaisse mixed green salad and grilled sourdough<br />Cocktail hour<br />&bull; Fluke Crudo w/ cucumber citrus and truffle oil<br />&bull; Duck bacon wrapped figs<br />DINNER<br />&bull; Mixed green salad w/ pistachios, dried cranberries, truffle cheese, lemon and olive oil<br />&bull; Braised short ribs w/ roasted root veggies and creamy mascarpone polenta<br />&bull; Poached pears w/ ice cream and red wine orange syrup<br /><br /></div> <div>"Southern Style"</div> <div>BREAKFAST<br />&bull; Vegetable egg white frittata<br />&bull; Fresh country breakfast sausage<br />&bull; Buttermilk biscuits<br />LUNCH<br />&bull; BBQ pulled chicken sandwiches w/ white BBQ sauce on sourdough and beet chips<br />Cocktail hour<br />&bull; Southern style caprese salad (fried green tomato, mozzarella, basil and peach white<br />balsamic vinaigrette<br />&bull; Chicken liver mousse on crostini w/ lavender grape jelly<br />&bull; Pickled veggie platter<br />DINNER<br />&bull;Crispy pork belly served over an apple and cabbage country slaw<br />&bull;Grilled shrimp and chorizo over cheddar and corn grits w/ braised greens and peppers<br />DESSERT<br />&bull; Lemon tarts w/ black currant sauce</div> <div>&nbsp;</div> <div><br />"Italian night"</div> <div>Cocktails<br />&bull;Artichoke fritters<br />&bull;Fried zucchini blossoms w/ champagne vinaigrette<br />&bull;Crab salad w/ capers, parsley olives, and roasted peppers served in endive<br />Salad<br />&bull; Grilled radicchio and romaine Cesar salad<br />Pasta<br />&bull; Trio of ravioli- goat cheese and mushroom, braised rabbit, butternut squash and<br />hazelnut w/ toasted sage brown butter sauce<br />Main<br />&bull; Branzino w/ roasted fennel and cherry tomatoes and lemon roasted fingerling potatoes<br />Dessert<br />&bull; Chili chocolate tart w/ orange salted toffee</div> <div><br />"Cinco De Mayo"<br />Cocktail hour<br />&bull; Shrimp empanadas<br />&bull; Guacamole<br />&bull; Pico de gallo<br />&bull; Fresh tortilla chips<br />&bull; Beef tongue flautas</div> <div>1st course<br />&bull; Chili Rellenos style jalape&ntilde;os over mixed green salad w/ avocado, tomatoes, black<br />beans, corn, and a cilantro lime agave vinaigrette<br />Main<br />&bull; Tequila marinated strip steak w/ creamy chimichurri<br />&bull; Garlic mashed yuca<br />Dessert<br />&bull; Crepes w/ cinnamon cheesecake filling dusted with chili cinnamon sugar and dark<br />chocolate drizzle</div> <div><br />"Feast in the Middle East"<br />Cocktails<br />&bull; Curried meatballs<br />&bull; Falafel bites<br />&bull; Stuffed grape leaves<br />&bull; Pikilia platter (hummus, tzatziki, baba ganoush, vinegar, olives, vegetables, nuts)<br />&bull; Grilled haloumi cheese<br />Soup<br />&bull; Vegan coconut curry creamed soup<br />Entree<br />&bull; Lamb Tagine w/ couscous almonds and apricots<br />Dessert<br />&bull; Hazelnut cardamom cookie sandwich w/ white chocolate saffron cream</div> <div><br />"Summer Shower"<br />Soup<br />&bull; Green gazpacho w/ butter poached lobster<br />Salad<br />&bull; Grilled shrimp over charred corn salad, and microgreens w/ avocado cream<br />Pasta<br />&bull; Tagliatelle w/ pea and mint pesto, ricotta, shaved pecorino and lemon zest<br />Proteins<br />&bull; Duck hash with a poached egg<br />&bull; Grilled chicken burger w/ tarragon aioli and cranberry chutney<br />Confections<br />&bull; Lemon bars<br />&bull; Dark chocolate muffin with cherry cream cheese filling<br />&bull; Lemongrass and chai white chocolate truffles</div> </div>";s:13:"yachtMenu1Pic";s:0:"";s:13:"yachtMenu2Pic";s:0:"";s:13:"yachtMenu3Pic";s:0:"";s:13:"yachtMenu4Pic";s:0:"";s:13:"yachtMenu5Pic";s:0:"";s:13:"yachtMenu6Pic";s:0:"";s:13:"yachtMenu7Pic";s:0:"";s:13:"yachtMenu8Pic";s:0:"";s:13:"yachtMenu9Pic";s:0:"";s:14:"yachtMenu10Pic";s:0:"";s:9:"yachtCrew";s:1:"8";s:14:"yachtCrewSmoke";s:3:"Inq";s:13:"yachtCrewPets";s:2:"No";s:16:"yachtCrewPetType";s:0:"";s:16:"yachtCaptainName";s:10:"Mark Kurka";s:18:"yachtCaptainNation";s:8:"American";s:16:"yachtCaptainBorn";s:1:"0";s:15:"yachtCaptainLic";s:0:"";s:18:"yachtCaptainYrSail";s:1:"0";s:19:"yachtCaptainYrChart";s:1:"0";s:16:"yachtCaptainLang";s:0:"";s:13:"yachtCrewName";s:0:"";s:14:"yachtCrewTitle";s:0:"";s:15:"yachtCrewNation";s:0:"";s:15:"yachtCrewYrBorn";s:1:"0";s:12:"yachtCrewLic";s:0:"";s:15:"yachtCrewYrSail";s:1:"0";s:16:"yachtCrewYrChart";s:1:"0";s:13:"yachtCrewLang";s:0:"";s:16:"yachtCrewProfile";s:4858:"CAPTAIN | Mark Kurka | American <br /> Captain Mark was born in Bay St. Louis, Mississippi but spent many years growing up in Alaska. Prior to yachting, Mark was a commercial fisherman in the cold and rugged state of Alaska. Mark's grit and determination to navigate this harsh yet beautiful environment is a testament to his keen ability to navigate. Captain Mark has worked on several luxury motor yachts including an 80' Hatteras, 108' Broward, and a 115' Crescent. Mark's extensive cruising experience has taken him from the turquoise waters of the Caribbean, through the Great Lakes, to the PNW. In his free time, Mark enjoys woodworking and of course, fishing! <br /> <br /> CHIEF STEWARDESS | Michelle Kurka | American<br /> Michelle was born in the Bay St. Louis, Mississippi. Prior to yachting, Michelle worked in a dental office. Michelle previously worked on a 115' Crescent yacht before joining MISS STEPHANIE, 138' Richmond. When she's not yachting, Michelle enjoys reading and beach combing. Michelle has cruised the Bahamas and the eastern U.S. Her goal is to continue traveling to new places. <br /> <br /> CHIEF OFFICER | Cole Helwig | American<br /> Cole is originally from Williamsburg, Virginia. He has worked on a multitude of impressive vessels including a 145' Cheoy Lee, 125' Palmer Johnson, 116' Azumit, and 125' Northcoast. Cole has built two wooden boats from scratch, proving his knowledge and dedication to the industry. In his free time, Cole enjoys fishing and hunting. In the future, he plans on working toward becoming a yacht captain and eventually getting into the sales side of the business. Cole's dedication and enthusiasm for yachting is evident in the work he produces. Cole is thrilled to have you aboard MISS STEPHANIE. <br /> <br /> CHIEF ENGINEER | James Carey | American<br /> James Carey is the chief engineer aboard MISS STEPHANIE. His extensive background in yachting ranges from a 112' Westport to a 213' Codecasa. He is originally from Colombus, Ohio but eventually found his way into the world of yachting. Prior to working on yachts, James designed, installed, and maintained large-scale saltwater aquariums. With his understanding of the delicate nature of marine life, James is highly in tune with the sea and everything that comes with it. In his free time, James enjoys flyfishing, specifically for bonefish and tarpon. <br /> <br /> 2ND STEWARDESS | Claire Ransome| American<br /> Claire is originally from Portsmouth, Virginia and grew up boating on the Elizabeth River. She is known for providing 5-star service to her guests. Claire previously worked on MY Freddy and MY Quantum of Solace. During her free time, Claire enjoys surfing, spelunking, live concerts and working out. Claire hopes to become a Chief Stew in the future. Claire has a natural talent for making guests feel at home on board with her warm smile and outgoing personality.<br /> <br /> DECKHAND | Ethan Coetzer | South African <br /> Ethan has long embraced an active lifestyle and has now fully devoted himself to the yachting industry. Originating from South Africa, he commenced his Motocross racing journey at the age of three and gradually pursued it professionally, accumulating numerous race wins over the years. Ethan's recreational pursuits encompass outdoor activities such as hiking, fishing, snorkeling, and hunting. He embodies a strong work ethic and a genuine passion for what he does, combined with a fearless attitude towards taking risks. In both his personal and professional pursuits, he has exemplified dependability and a willingness to lend a hand.<br /> <br /> DECKHAND | Conner Kurka | American<br /> Conner was born in Bay St. Louis, Mississippi. He has worked on several yachts including an 80' Hatteras and a 115' Crescent. Conner has cruised the waters of the Bahamas and Florida Keys. In his spare time, he enjoys fishing, hunting, and guiding. Prior to yachting, Conner was a first responder, working as a firefighter.<br /> <br /> CHEF | Naomi Pawlik | American <br /> Originally from the beautiful seaside town of Sag Harbor, NY, Chef Naomi Pawlik understands top-notch cuisine. Upon working in the yachting industry as a chef, Naomi worked as a culinary instructor at the Hayground school in the Hamptons. Her experience working aboard some of the most prestigious yachts in the charter circuit makes her well-equipped to divvy up any meal you so desire. Naomi has worked aboard BROADWATER 182' Feadship, LOON 182' Newcastle, and more. In her free time, Naomi enjoys yoga and spending time biking in the great outdoors. She speaks both English and French and dreams of writing her very own cookbook. 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• location_details: Bahamas winter $135k (Holidays) $115k (Low) Bahamas summer $135k (High) & $115k (Low) For short term charters take high rate and divide by six.
• helipad: No
• sailing_instructor:
• lengthm: 42.00 m
• consumption: 100
• consumption_units: US Gall/Hr
• yachtRange: 1800nm
• price_details:
• terms: Plus Expenses
• yachtTermsTypeNum: 2
• caemail: [email protected]
• ca: Worth Avenue Yachts - Jenny Mullen
• fullrates: http://www.cyabrochure.com/ebn/2395/pdhaX/5746/4
• special_conditions:
• green: a:3:{s:16:"green_initiative";s:0:"";s:16:"reusable_bottles";s:0:"";s:19:"other_green_efforts";s:0:"";}
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• fishing: a:4:{s:12:"fishing_gear";s:3:"Yes";s:17:"fishing_gear_type";s:0:"";s:4:"rods";s:0:"";s:16:"deep_sea_fishing";s:3:"Yes";}
• flag: Jamaica
• captain_nation: American
• crew_nationality:
• scubaonboard: Yacht offers Rendezvous Diving only
• mo_sync_modified: 1710531867
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• cya_content: a:2:{s:4:"time";i:1663485672;s:3:"cya";s:1495:"<div class="bottom-15"><div class="position-absolute mox"><i class="fad fa-align-left mofa"></i></div><h2 id="yacht_description"> MISS STEPHANIE Yacht Description</h2></div><p>MISS STEPHANIE epitomizes luxury charter, with elegant accommodations and attention to detail throughout. She boasts a spacious interior including an on-deck Master suite, a lovely main salon and an inviting skylounge. Her exterior deck spaces do not disappoint, offering vast seating areas, al fresco dining and a large sun deck perfect for enjoying the stunning views that the Bahamas has to offer! </p><p>Presented by DMA Yachting, the breathtaking charter yacht MISS STEPHANIE is a 138 ft motor yacht featuring a hot tub. MISS STEPHANIE spends the summer and winter season in the Bahamas. She was delivered by recognized shipbuilder Richmond Yachts in 2004. A comprehensive refit was delivered in 2018. The spacious yacht layout features 5 generous cabins and comfortably accommodates up to 10 guests. </p><p>MISS STEPHANIE is classified as a superyacht. The roomy aft deck is right next to the well-equipped and inviting main saloon. The main saloon is a well-design space to spend time when the weather is not ideal and boasts a number of entertainment options. </br></br>5 spacious cabins are purposefully laid out with vison for maximum room, access, comfort and privacy. </br></p><p>The motor yacht features Engines: 2 x 2250 HP Caterpillar 3512B Engines Generators: 2 x Northern Lights 99 kw engines .</p>";}
• mo_rating: a:3:{s:4:"time";i:1666271819;s:5:"count";i:180;s:6:"rating";d:4.5;}
• jetskis_multiple: 2
• parsed_layout: <div class="col-md-12 whitediv mo19"> <div class="position-absolute mox"><i class="fa-duotone fa-object-group mofa"></i></div> <h2 id='mo_layout'>Layout</h2> <a href="https://i0.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht5746/5746brochure88.jpg?ssl=1" data-lightbox="yacht_gallery" data-title="Layout of MISS STEPHANIE"> <img height="1066" width="1200" loading="lazy" class="img-responsive autoheight w-100" alt="Layout of MISS STEPHANIE" src="https://i0.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht5746/5746brochure88.jpg?ssl=1"/> </a> </div>
• parsed_crew: <div class=""> <div class='col-md-12 whitediv'> <div class="position-absolute mox"><i class="fa-duotone fa-id-card mofa"></i></div> <h2 id='mo_crew'>Crew</h2> <div class=""> <h3>Crew Information</h3> <p class=""> </p> </div> <div class="cya_crew "> <div class="col-md-12"><h4>Captain: Scott Gaffga </h4></div> <div class="col-md-12"></div> <div class="col-md-12"><p>CAPTAIN | Mark Kurka | American <br /> Captain Mark was born in Bay St. Louis, Mississippi but spent many years growing up in Alaska. Prior to yachting, Mark was a commercial fisherman in the cold and rugged state of Alaska. Mark's grit and determination to navigate this harsh yet beautiful environment is a testament to his keen ability to navigate. Captain Mark has worked on several luxury motor yachts including an 80' Hatteras, 108' Broward, and a 115' Crescent. Mark's extensive cruising experience has taken him from the turquoise waters of the Caribbean, through the Great Lakes, to the PNW. In his free time, Mark enjoys woodworking and of course, fishing! <br /> <br /> CHIEF STEWARDESS | Michelle Kurka | American<br /> Michelle was born in the Bay St. Louis, Mississippi. Prior to yachting, Michelle worked in a dental office. Michelle previously worked on a 115' Crescent yacht before joining MISS STEPHANIE, 138' Richmond. When she's not yachting, Michelle enjoys reading and beach combing. Michelle has cruised the Bahamas and the eastern U.S. Her goal is to continue traveling to new places. <br /> <br /> CHIEF OFFICER | Cole Helwig | American<br /> Cole is originally from Williamsburg, Virginia. He has worked on a multitude of impressive vessels including a 145' Cheoy Lee, 125' Palmer Johnson, 116' Azumit, and 125' Northcoast. Cole has built two wooden boats from scratch, proving his knowledge and dedication to the industry. In his free time, Cole enjoys fishing and hunting. In the future, he plans on working toward becoming a yacht captain and eventually getting into the sales side of the business. Cole's dedication and enthusiasm for yachting is evident in the work he produces. Cole is thrilled to have you aboard MISS STEPHANIE. <br /> <br /> CHIEF ENGINEER | James Carey | American<br /> James Carey is the chief engineer aboard MISS STEPHANIE. His extensive background in yachting ranges from a 112' Westport to a 213' Codecasa. He is originally from Colombus, Ohio but eventually found his way into the world of yachting. Prior to working on yachts, James designed, installed, and maintained large-scale saltwater aquariums. With his understanding of the delicate nature of marine life, James is highly in tune with the sea and everything that comes with it. In his free time, James enjoys flyfishing, specifically for bonefish and tarpon. <br /> <br /> STEWARDESS | Alexa Sankary | American<br /> Alexa Sankary is originally from Fort Worth, Texas. Having worked on a 115' Crescent yacht, Alexa understands what it takes to provide guests with the ultimate yachting experience. In her free time, Alexa enjoys yoga, tae kwon do, paddle boarding, reading, and art. Her passion for art has longed to someday own her own art gallery or be an art dealer. A fun fact about Alexa is he is a black belt in tae kwon do. Her combined experience in martial arts and yachting makes her a well-rounded and eager member of the MISS STEPHANIE team. <br /> <br /> DECKHAND | Bret Ferree | American <br /> Brett is originally from the picturesque town of Castle Rock, Colorado. Prior to joining the MISS STEPHANIE (138' Richmond) team, Bret worked aboard a 115' Crescent yacht. Bret has cruising experience in the marbled blue Bahamian waters and Floridian waters alike. He currently holds his 100-ton USCG captain's license and is one step closer to becoming a yacht captain himself. In his free time, Bret enjoys skiing, ATVing, dirt biking, boating, and working out. His passion for the outdoors combined with his love for the ocean makes him a valuable asset to the MISS STEPHANIE team. <br /> <br /> DECKHAND | Conner Kurka | American<br /> Conner was born in Bay St. Louis, Mississippi. He has worked on several yachts including an 80' Hatteras and a 115' Crescent. Conner has cruised the waters of the Bahamas and Florida Keys. In his spare time, he enjoys fishing, hunting, and guiding. Prior to yachting, Conner was a first responder, working as a firefighter.<br /> <br /> CHEF | Naomi Pawlik | American <br /> Originally from the beautiful seaside town of Sag Harbor, NY, Chef Naomi Pawlik understands top-notch cuisine. Upon working in the yachting industry as a chef, Naomi worked as a culinary instructor at the Hayground school in the Hamptons. Her experience working aboard some of the most prestigious yachts in the charter circuit makes her well-equipped to divvy up any meal you so desire. Naomi has worked aboard BROADWATER 182' Feadship, LOON 182' Newcastle, and more. In her free time, Naomi enjoys yoga and spending time biking in the great outdoors. She speaks both English and French and dreams of writing her very own cookbook. Chef Naomi is more than ready to serve you and your guests aboard motor yacht MISS STEPHANIE. </p></div> </div> </div> </div>
• parsed_menu: <div class=""> <div class='col-md-12 whitediv'> <div class="position-absolute mox"><i class="fa-duotone fa-utensils mofa"></i></div> <h2 id='mo_menu'>Menu</h2> <div class="cya_menu row"> <div class="cya_table row"> <div class=col-md-12> <p>- DAY ONE -</p><br /> <div>BREAKFAST [vegan]<br />• Cherry vanilla chia seed pudding w/ almond milk<br />• Red pepper hummus toast w/ roasted tomatoes, sprouts, and balsamic reduction<br />• Fresh pressed juice<br /> <div>LUNCH<br />• Power Bowls<br />Quinoa, spicy grilled tofu, roasted garlic black beans, charred corn, avocado and mango salsa<br />Cocktail hour<br />• Flatbread w/ beets, pickled onions, roasted carrots and balsamic glaze<br />• Watermelon radish veggie spring rolls w/ tahini herb sauce<br />• Sweet potato hash nests stuffed w/ fajita style veggies and spiced bean puree</div><br /> <div>DINNER<br />• Vegan pasole w/ veggies, hominy, and tortilla strips<br />• Carnitas style seitan over creamy blue corn polenta w/ tri-colored peppers</div><br /> <div>DESSERT<br />• Coconut Cream Panna Cotta w/ raspberry lime coulis and toasted almonds</div><br /> <p> </p><br /> <p>- DAY TWO - </p><br /> <p>BREAKFAST [Gluten Free]</p><br /> <div>• Fruit w/ whipped greek yogurt<br />• Oatmeal pancakes<br />• Maple sage chicken sausage</div><br /> <div>LUNCH<br />• Olive oil and lemon poached shrimp lettuce wraps w/ dill sauce and rutabaga chips<br />Cocktail hour<br />• Fresh gravlox on cucumber slices w/ cream cheese pickled shallots and a whole grain<br />mustard vinaigrette<br />• Kale pesto stuffed cherry tomatoes<br />• Broccoli apple slaw bites w/ buttermilk dressing and crispy pancetta<br />DINNER<br />• Spring pea soup w/ tarragon and creme fraiche<br />Citrus and herb glazed pork tenderloin w/ mushroom and leek fricassee and sweet potato puree<br />• Mascarpone, sabayon, raspberry almond trifle<br /><br /></div><br /> <div>- DAY THREE - <br />BREAKFAST [vegetarian]<br />• Fresh baked muffins (lemon blueberry, carrot, banana nut streusel, cranberry orange<br />etc.)<br />• Omelettes to order (mushroom and goat cheese, gruyere caramelized onions and<br />scallions, peppers onions avocado tomato and cheddar etc.)<br />LUNCH<br />• Arugula sundried tomato pesto, grilled veggies, and goat cheese panini w/ lemon basil<br />potato chips<br />Cocktail hour<br />• Gorgonzola walnut stuffed figs w/ balsamic glaze<br />• Brussels sprout cesar salad filled parmesan frico cups<br />• Carrot zucchini Bellinis w/ jalapeño lime yogurt sauce<br />DINNER<br />• Pickled beet salad with microgreens, candied pine nuts and ricotta salata<br />• Papardelle w/ shaved brussel sprouts and mushrooms in a white wine parmesan sauce<br />with shaved parmesan and truffle oil<br />• Chocolate mousse w/ hazelnut prailine crunch and brandied cherries</div><br /> <div><br />- DAY FOUR -</div><br /> <div>BREAKFAST [seafood]<br />• Smoked salmon frittata w/ creme fraiche, chives, and caviar<br />• Potatoes lyonniase<br />• Fresh peaches w/ macerated berries and basil syrup<br />LUNCH<br />• Mediterranean quinoa salad w/ rosemary grilled sea scallops and red wine vinaigrette<br />Cocktail hour<br />• Roasted oysters topped with a parmesan gremolata<br />• Yellowtail ceviche w/ grapefruit, chilis, and blood orange vinaigrette<br />• Cod brandade w/ grilled crostini<br />DINNER<br />• Gazpacho w/ crab avocado salad<br />• Grilled sea bass w/ tomato chutney, haricot vert, and corn salad<br />• Strawberry rhubarb tartlets</div><br /> <div><br />- DAY FIVE - </div><br /> <div>BREAKFAST [Hampton's summer]<br />• Puff pancakes w/ strawberries and honey cardamom cream<br />• Brown sugar black pepper bacon<br />• Savory scones (swiss and scallion, sausage and cheddar etc.)<br />LUNCH<br />• Striped bass w/ grilled peach orzo salad<br />Cocktail hour<br />• Grilled calamari w/ chilis lemon and garlic<br />• Roasted red pepper bruschetta<br />• Watermelon feta skewers w/ pine nuts and white balsamic drizzle<br />DINNER<br />• Arugula salad w/ goat cheese fritters<br />• Pan seared lamb w/ red wine reduction, Israeli couscous, and lemon roasted asparagus<br />• Sticky toffee date cake</div><br /> <p> </p><br /> <div>- DAY SIX - <br />BREAKFAST [Asian]<br />• Avocado toast w/ arugula, tomato and olive oil and lemon<br />• Soft boiled eggs<br />• Green juice<br />LUNCH<br />• Orange ginger grilled chicken w/ sesame rice noodle salad<br />Cocktail hour<br />• Tuna tartare on rice crackers<br />• Shisito peppers and edamame<br />• Beef negimaki<br />• Miso glazed monkfish, toasted sesame quinoa, honey soy green beans<br />• Green tea panna cotta</div><br /> <div><br />- DAY SEVEN - <br />BREAKFAST<br />• Poached eggs w/ curried sweet potato hash<br />• Smoothie bar<br />• Bruleed grapefruit<br />LUNCH<br />• Tuna Nicoise salad w/ roasted fingerling potatoes, roasted red peppers, kalamata olives,<br />hard boiled eggs and mustard vinaigrette<br />Cocktail hour<br />• Gluten free crab cakes<br />• Braised pork belly skewers w/ brown sugar chili glaze<br />• Truffled polenta bites w/ wild mushrooms<br />DINNER<br />• Toasted sage cauliflower soup<br />• Dry rubbed ribeye w/ red wine cherry reduction, goat cheese whipped potatoes and<br />sauteed spinach<br />• Spiced Pear cake w/ white wine ice cream</div><br /> <div><br />SPECIALTY MENU</div><br /> <div> </div><br /> <div>"New England Style"</div><br /> <div>BREAKFAST </div><br /> <div>• Cheese soufflé<br />• Mixed berries<br />LUNCH<br />• Lobster blt on brioche bun w/ asparagus fries<br />Cocktail hour<br />• Burrata and stone fruit skewer w/ mint basil oil<br />• Creamed corn and cod fritters<br />• Ricotta, garlic scape and pea crostini<br />DINNER<br />• Pan seared clams and oysters on a spinach Rockefeller base<br />• Pan seared striped bass w/ summer ratatouille and a citrus sherry soy sauce<br />• Plum tarte Tatin</div><br /> <div><br />"New American Style"<br />BREAKFAST <br />• Quiche (Lorraine, western, roasted pepper goat cheese, mushroom spinach etc)<br />• Steel cut oats w/ almonds cranberries maple and cinnamon<br />LUNCH<br />• White bouillabaisse mixed green salad and grilled sourdough<br />Cocktail hour<br />• Fluke Crudo w/ cucumber citrus and truffle oil<br />• Duck bacon wrapped figs<br />DINNER<br />• Mixed green salad w/ pistachios, dried cranberries, truffle cheese, lemon and olive oil<br />• Braised short ribs w/ roasted root veggies and creamy mascarpone polenta<br />• Poached pears w/ ice cream and red wine orange syrup<br /><br /></div><br /> <div>"Southern Style"</div><br /> <div>BREAKFAST<br />• Vegetable egg white frittata<br />• Fresh country breakfast sausage<br />• Buttermilk biscuits<br />LUNCH<br />• BBQ pulled chicken sandwiches w/ white BBQ sauce on sourdough and beet chips<br />Cocktail hour<br />• Southern style caprese salad (fried green tomato, mozzarella, basil and peach white<br />balsamic vinaigrette<br />• Chicken liver mousse on crostini w/ lavender grape jelly<br />• Pickled veggie platter<br />DINNER<br />•Crispy pork belly served over an apple and cabbage country slaw<br />•Grilled shrimp and chorizo over cheddar and corn grits w/ braised greens and peppers<br />DESSERT<br />• Lemon tarts w/ black currant sauce</div><br /> <div> </div><br /> <div><br />"Italian night"</div><br /> <div>Cocktails<br />•Artichoke fritters<br />•Fried zucchini blossoms w/ champagne vinaigrette<br />•Crab salad w/ capers, parsley olives, and roasted peppers served in endive<br />Salad<br />• Grilled radicchio and romaine Cesar salad<br />Pasta<br />• Trio of ravioli- goat cheese and mushroom, braised rabbit, butternut squash and<br />hazelnut w/ toasted sage brown butter sauce<br />Main<br />• Branzino w/ roasted fennel and cherry tomatoes and lemon roasted fingerling potatoes<br />Dessert<br />• Chili chocolate tart w/ orange salted toffee</div><br /> <div><br />"Cinco De Mayo"<br />Cocktail hour<br />• Shrimp empanadas<br />• Guacamole<br />• Pico de gallo<br />• Fresh tortilla chips<br />• Beef tongue flautas</div><br /> <div>1st course<br />• Chili Rellenos style jalapeños over mixed green salad w/ avocado, tomatoes, black<br />beans, corn, and a cilantro lime agave vinaigrette<br />Main<br />• Tequila marinated strip steak w/ creamy chimichurri<br />• Garlic mashed yuca<br />Dessert<br />• Crepes w/ cinnamon cheesecake filling dusted with chili cinnamon sugar and dark<br />chocolate drizzle</div><br /> <div><br />"Feast in the Middle East"<br />Cocktails<br />• Curried meatballs<br />• Falafel bites<br />• Stuffed grape leaves<br />• Pikilia platter (hummus, tzatziki, baba ganoush, vinegar, olives, vegetables, nuts)<br />• Grilled haloumi cheese<br />Soup<br />• Vegan coconut curry creamed soup<br />Entree<br />• Lamb Tagine w/ couscous almonds and apricots<br />Dessert<br />• Hazelnut cardamom cookie sandwich w/ white chocolate saffron cream</div><br /> <div><br />"Summer Shower"<br />Soup<br />• Green gazpacho w/ butter poached lobster<br />Salad<br />• Grilled shrimp over charred corn salad, and microgreens w/ avocado cream<br />Pasta<br />• Tagliatelle w/ pea and mint pesto, ricotta, shaved pecorino and lemon zest<br />Proteins<br />• Duck hash with a poached egg<br />• Grilled chicken burger w/ tarragon aioli and cranberry chutney<br />Confections<br />• Lemon bars<br />• Dark chocolate muffin with cherry cream cheese filling<br />• Lemongrass and chai white chocolate truffles</div><br /> </div> </div> </div> </div> </div> </div>
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• singlebox: <div class="col-sm-12 col-md-4 col-lg-6 col-xl-4 listing_wrapper property_unit_0_child mo_slideritem" data-listid="35294" data-price="115000"> <div class="property_listing"> <div class="mo_badges"> <div class="reviews_small"> Jetskis: 2 </div> <div class="reviews_small"> Jacuzzi </div> </div> <div class="lds-circle"><div></div></div> <div class="single_yacht_slider yachts uninitialized swiper"> <div class="swiper-wrapper"> <div class="swiper-slide mainimg block"> <img width="800" height="535" loading="lazy" src="/wp-content/uploads/moimg/wp-content/uploads/yacht/c/miss-stephanie/miss-stephanie-main-image-uprayc-1676085108_resize-800,535.jpg" class="block w-100"/> </div> <div class="swiper-slide"> <img loading="lazy" height="538" width="800" src="/wp-content/uploads/moimg/yachtadmin/yachtlg/yacht5746/5746brochure2_w-800px_resize-800,538.jpg" /> </div> <div class="swiper-slide"> <img loading="lazy" height="538" width="800" 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src="/wp-content/uploads/moimg/yachtadmin/yachtlg/yacht5746/5746brochure18_w-800px_resize-800,538.jpg" /> </div> <div class="swiper-slide"> <img loading="lazy" height="538" width="800" src="/wp-content/uploads/moimg/yachtadmin/yachtlg/yacht5746/5746brochure19_w-800px_resize-800,538.jpg" /> </div> </div> <div class="swiper-pagination"></div> <div class="swiper-button-prev"></div> <div class="swiper-button-next"></div> </div> <div class=""> <div class="row nopadding"> <div class="col-md-12"> <h3 class="single_yacht_title mt-2 overflow-hidden">MISS STEPHANIE</h3> </div> <div class="col-md-12 nopadding"> <div class="col-md-12 single_yacht_price mo_green"> From $115,000/week </div> <div class="row nopadding fourths"> <!-- <div class="col-md-4"> </div>--> <div class="col-md-4 col-sm-6 overflow-hidden descline"> 5 cabins </div> <div class="col-md-4 col-sm-6 overflow-hidden descline"> 138 ft </div> <div class="col-md-4 col-sm-6 overflow-hidden descline"> Richmond Yachts </div> <div class="col-md-4 col-sm-6 overflow-hidden descline"> 10 guests </div> <div class="col-md-4 col-sm-6 overflow-hidden descline"> Refit: 2018 </div> <div class="col-md-4 col-sm-6 overflow-hidden descline"> 100 US Gall/Hr </div> </div> </div> </div> <div class="col-md-12"> <p class="text-center conversion_buttons mt-3 mb-0 "> <a href="https://bahamasmotoryachts.com/yacht/crewed-yacht/miss-stephanie-138-ft-richmond-yachts/" target="_blank" class="btn btn-blue mb-3 mo_moinfo ">View</a> <button class="btn trigger_yachtmodal mb-3 btn-primary" data-bs-toggle="modal" data-bs-target="#yacht_modal" data-toggle = "modal" data-img = "https://i0.wp.com/bahamasmotoryachts.com/wp-content/uploads/yacht/c/miss-stephanie/miss-stephanie-main-image-uprayc-1676085108.jpg?ssl=1" data-title = "MISS STEPHANIE" data-link = "https://bahamasmotoryachts.com/yacht/crewed-yacht/miss-stephanie-138-ft-richmond-yachts/" data-price = "115000">Inquire</button></p> </div> </div> </div> </div>

Most expenses are deducted from an Advance Provisioning Allowance (APA), a fund that is added on top of the charter price. The expenses, such as provisioning, fuel, marina fees, are deducted from the APA. The APA is based on the price of the yacht and ranges from 15% (crewed sailing yachts) to 30% (motor yachts with higher fuel consumption). You can actively control these expenses in your preference sheet (local vs. imported beverages) and by choice of itinerary (distances traveled). The remainder of the APA is returned after charter.">Price Terms: Plus Expenses

Price from $115,000/week

High season $135,000/week

Yachts are usually 80% booked for the main season. If you are considering a charter in this time period, inquire now!

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RICHMOND 138' 2004 - TCB

LOA: 138' | Beam: 28' | Draft: 8' | Staterooms: 6 + crew | Heads: 8 + crew | Engine: (2) Caterpillar 3512B  

Taking Care Of Business - In A Flash

The term Super Yacht brings about thoughts of grandness, power, style and elegance. This Richmond exemplifies these qualities and her unique design allows this 138' to boast an interior that would be expected of 150' plus vessel. Imagine boarding, removing your shoes, step by step up you close in on this magnificent vessel. As the glass doors open to the main salon, a feeling of awe and comfort comes over you. Lush seating to relax upon, a bar to pull up to and a formal dining table for 10. With all this, you suddenly remember this is just the beginning, you are standing in the main salon of a tri-deck with so much more to explore.

Richmond Yachts are one of only a handful of vessels that are American made. Clearly seen in the craftsmanship and spacial layout which distinguish this tri-deck from all others. Comfortably this hull spaces out 6 staterooms. The full beam, on deck master allows the Owner to drift away surrounded by luxurious furnishings. Four lower guest staterooms accommodate 8, complete with full en-suites including showers and baths. The upper level surprises with the VIP 6th stateroom. Designed in mind for one lucky guest or a captain, but with such beautiful wood finishes and wall of windows, this stateroom may make any Owner ask themselves, how is this not the master?

If a strong desire has not already overwhelmed you to view this yacht in person, here are a few more notable features. The sky lounge provides a mixture of gaming tables, stylish yet cozy couches, chairs and love seats, flat screen tv and a massive cabinet with protected wine drawers. You would think that would encompass an entire sky lounge but in addition there is a stunning wood crafted bar. A bar that impresses, a bar that longs for patrons, a bar that makes you feel at home. Finally, the tri-deck delivers all that would be expected and more. Lounge chairs on the aft for sun, bar and covered seating in the front with an open yet private hot tub with a moon roof center of the tri-deck. 

This gorgeous vessel is Truly all that is said and more.

“Truth is like the sun. You can shut it out for a time, but it ain’t goin’ away.” - Elvis Presley

Over the past year there has been $3.3 Million put back into her refit and upgrades. Please see Additional information to view a complete list of all work completed.

 A final note that is worth a mention and adds to how special this vessel is. This Richmond is the same yacht that was featured in the motion picture Fool's Gold.  

Please contact Barclay Tuck with any and all Inquiries.

*Not Listed for Sale by Barclay Tuck Yachts*

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Cruising the Moskva River: A short guide to boat trips in Russia’s capital

There’s hardly a better way to absorb Moscow’s atmosphere than on a ship sailing up and down the Moskva River. While complicated ticketing, loud music and chilling winds might dampen the anticipated fun, this checklist will help you to enjoy the scenic views and not fall into common tourist traps.

How to find the right boat?

There are plenty of boats and selecting the right one might be challenging. The size of the boat should be your main criteria.

Plenty of small boats cruise the Moskva River, and the most vivid one is this yellow Lay’s-branded boat. Everyone who has ever visited Moscow probably has seen it.

This option might leave a passenger disembarking partially deaf as the merciless Russian pop music blasts onboard. A free spirit, however, will find partying on such a vessel to be an unforgettable and authentic experience that’s almost a metaphor for life in modern Russia: too loud, and sometimes too welcoming. Tickets start at $13 (800 rubles) per person.

Bigger boats offer smoother sailing and tend to attract foreign visitors because of their distinct Soviet aura. Indeed, many of the older vessels must have seen better days. They are still afloat, however, and getting aboard is a unique ‘cultural’ experience. Sometimes the crew might offer lunch or dinner to passengers, but this option must be purchased with the ticket. Here is one such  option  offering dinner for $24 (1,490 rubles).

If you want to travel in style, consider Flotilla Radisson. These large, modern vessels are quite posh, with a cozy restaurant and an attentive crew at your service. Even though the selection of wines and food is modest, these vessels are still much better than other boats.

Surprisingly, the luxurious boats are priced rather modestly, and a single ticket goes for $17-$32 (1,100-2,000 rubles); also expect a reasonable restaurant bill on top.

How to buy tickets?

Women holding photos of ships promise huge discounts to “the young and beautiful,” and give personal invitations for river tours. They sound and look nice, but there’s a small catch: their ticket prices are usually more than those purchased online.

“We bought tickets from street hawkers for 900 rubles each, only to later discover that the other passengers bought their tickets twice as cheap!”  wrote  (in Russian) a disappointed Rostislav on a travel company website.

Nevertheless, buying from street hawkers has one considerable advantage: they personally escort you to the vessel so that you don’t waste time looking for the boat on your own.

Prices start at $13 (800 rubles) for one ride, and for an additional $6.5 (400 rubles) you can purchase an unlimited number of tours on the same boat on any given day.

Flotilla Radisson has official ticket offices at Gorky Park and Hotel Ukraine, but they’re often sold out.

Buying online is an option that might save some cash. Websites such as  this   offer considerable discounts for tickets sold online. On a busy Friday night an online purchase might be the only chance to get a ticket on a Flotilla Radisson boat.

This  website  (in Russian) offers multiple options for short river cruises in and around the city center, including offbeat options such as ‘disco cruises’ and ‘children cruises.’ This other  website  sells tickets online, but doesn’t have an English version. The interface is intuitive, however.

Buying tickets online has its bad points, however. The most common is confusing which pier you should go to and missing your river tour.

“I once bought tickets online to save with the discount that the website offered,” said Igor Shvarkin from Moscow. “The pier was initially marked as ‘Park Kultury,’ but when I arrived it wasn’t easy to find my boat because there were too many there. My guests had to walk a considerable distance before I finally found the vessel that accepted my tickets purchased online,” said the man.

There are two main boarding piers in the city center:  Hotel Ukraine  and  Park Kultury . Always take note of your particular berth when buying tickets online.

Where to sit onboard?

Even on a warm day, the headwind might be chilly for passengers on deck. Make sure you have warm clothes, or that the crew has blankets ready upon request.

The glass-encased hold makes the tour much more comfortable, but not at the expense of having an enjoyable experience.

Getting off the boat requires preparation as well. Ideally, you should be able to disembark on any pier along the way. In reality, passengers never know where the boat’s captain will make the next stop. Street hawkers often tell passengers in advance where they’ll be able to disembark. If you buy tickets online then you’ll have to research it yourself.

There’s a chance that the captain won’t make any stops at all and will take you back to where the tour began, which is the case with Flotilla Radisson. The safest option is to automatically expect that you’ll return to the pier where you started.

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