78°F | , English Harbour, Antigua
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Yacht Description

AOIBH yacht is a 57.00 ft long sailboat catamaran and spends the summer and winter season in Antigua. It was built by FOUNTAINE PAJOT in 2014. The yacht layout features 4 cabins and accommodates 8 guests. The cabin arrangement is following: 4 queen cabins.

The sailboat features Engines 2 Volvo x 110hp engines and a generator.

Accommodation

Accommodation: 1 master cabin with full walk around bed at standard height. 3 VIP guest cabins, each with private en-suite facilities



PORT STERN MASTER:- 79 inches long x 61 inches wide

PORT FORWARD:- 79 inches long x 61 inches wide

STARBOARD STERN:- 79 inches long x 61 inches wide

STARBOARD FORWARD:- 79 inches long x 61 inches wide

Captain Only

AOIBH Yacht Details

8

Guests

4

Cabins

2

Crew

FOUNTAINE PAJOT

Built by

$21,200 - $24,800

Weekly price low-high season

Amenities

Salon Stereo: Yes
Salon Tv: Yes
Nude: Inq
Crew Pets: No
Guest Pets: No
Number Dine In: 8
Water Maker: 60 gph
Water Capacity: 260 US Gal
Ice Maker: Yes
Number Of Dvds: Yes
Sun Awning: Yes
Bimini: Yes
Special Diets: Yes
Kosher: No
Bbq: Yes
Gay Charters: Yes
Hairdryers: Yes
Number Of Port Hatches: 16
Smoking: Aft Only
Crew Smokes: No
Children Ok: Yes
Generator: Yes
Inverter: Yes
Voltages: EU 220
Windscoops: No

Price Details

Price from: $21,200

High season rate: $24,800

NO FEES for USVI Pick ups.
Anguilla Fees not included.

Christmas and New Year 2019/20 : 1-8 pax $27,500 7 night minimum Virgin Islands
Christmas charters must end no later than the 28th December. New Years week charters cannot begin earlier than 29th December.

NOTE: New lower rates - previous discounts/special offers do not apply.



Specifications

Tube: Yes
Guests: 8
Pref Pickup: St. Thomas
Draft: 4
Cruising Speed: 8
Helipad: No
Maxspeed: 10
Other Pickup: BVI - Trellis Bay
Built: 2014
Turnaround: 24
Cabins: 4
Queen: 4
Showers: 4
Heads: 4
Electric Heads: 4
Jacuzzi: No

Features

BBQ: Yes
AC: Full
Generator: Yes
Internet: Onboard WIFI

Layout

More Specifications

Resort Course:
License: -
Tanks: 0
Wet Suits: 0
Number Of Dives:
Night Dives: 0
Dive Info:
Communication: 3 gigs of wifi avail in BVI
Full Course:
Air Compressor: Not Onboard
Bcs: 0
Weight Sets: 0
Number Of Divers: 0
Dive Lights: 0
Dive Costs:
Scuba On Board: Yacht offers Rendezvous Diving only

Water Sports

Dinghy Size: 13ft
Kayaks 1 Pax: No
Kayaks 2 Pax: 1
Dinghy Hp: 50hp
Floating Mats: 0
Dinghy Pax:
Swim Platform: Yes
Water Skis Adult: Yes
Boarding Ladder: Stern
Water Skis Kids: Yes
Sailing Dinghy:
Jet Skis: No
Beach Games: 0
Wave Runners: No
Fishing Gear: Yes
Kneeboard: Yes
Fishing Gear Type: Trolling
Windsurfer: 0
Rods: 2
Snorkel Gear: Yes
Underwater Camera: 0
Scurfer: 0
Underwater Video: 0
Wake Board: Yes

Crew

Crew Information

Captain: Sheldon Lindsay

Captain Sheldon Lindsay
Sheldon is a qualified RYA Ocean Yacht Master Commercial endorsed with over 400,000 nautical miles under his belt. He has sailed in all the oceans of the world. Started sailing at the age of 8 on dingy, competing at various regattas. In his late teens, Sheldon began sailing at Royal Cape Yacht club for many years racing on various keel boats. He is a qualified diesel mechanic. He also judged World Cup wind surfing for a couple of years and is good all-around water sportsman. Sheldon is a good teacher and will get you up on the wake board or ski's with his coaching. He has lots of stories to tell of his many ocean crossings of the world including scrapes with pirates and Cape Horne. Anything on the water comes naturally to him having grown up in Cape Town, South Africa were surfing and sailing is a year round experience. Being involved with the ocean, diving, surfing and sailing is his life.


Chef Vanessa Bush
Nessie, as everyone calls her, started chartering in the Caribbean in the 1980's and then went on to circumnavigate the world on a 40 foot steel boat. She is a chef with years of experience in boat catering and in villas in Europe specializing in Italian/French and Caribbean cuisine. She has over 100 000 nautical miles under her belt, ran the galley at the well known Atlantic Boat Club in Cape Town. Also spent her time raising children, running the local pony club and eventing on her horse whenever she had the time while running her late husband’s fishing business. After that started chartering in various parts of the world with Sheldon experiencing different cultures and cooking experiences.

Both Sheldon and Vanessa have open water dive and advanced first aid certificates. They enjoy entertaining and meeting new people from all parts of the world, having chartered in the Caribbean the Med and Thailand for many years, sailed the Pacific on the World Arc. Recently finished up chartering in Greece and now back in the Caribbean.

Menu

Before you board Aoibh, Nessie will work with you to plan a meal that will delight all members of your group. We can accommodate individual tastes and any dietary restrictions.


 


Breakfast


Wake up to a delicious American, English or Continental breakfast accompanied with tea, coffee, fruit juices, muesli or cereal with yoghurt, toast and jam.


 


Scrambled eggs, smoked salmon, cream cheese on toasted bagels


Eggs Benedict prepared with bacon and Hollandaise Sauce on toasted English muffins


Breakfast frittata


Continental breakfast – baked muffins, cold meats, cheeses, pickles assorted fresh bread and cheeses


Captain’s pancakes served with fresh fruit platter, jams, honey and maple syrup


Omelettes with your choice of fillings – bacon, herbs, mushrooms, cheese, tomatoes


Eggs Florentine – poached eggs with spinach


 


Lunch


Tortillas – Build your own tortilla with a selection of fillings including fish, chicken, beef, tomato salsa, cheese, lettuce, guacamole and sour cream


Quiche of the day accompanied by salad and freshly baked bread


Veal or chicken parmigiana served on French bean and pine nut salad


Salmon Linguine in a lemon cream sauce.


Thai fish cakes served with coconut rice and sweet chilli sauce served with Asian salad


Chicken Caesar salad


Lobster Salad


Moussaka and Greek Salad


 


Canapes


Deep fried Camembert cheese with cranberry jelly


Dragon chicken wings with a yoghurt, mint and lime dip.


Zucchini balls with tzatziki


Salmon-cucumber and ham-asparagus twists.


Marinated beetroot with goat cheese.


Parmesan basket with smoked salmon salad


Three fish pate served with brochette


Artichoke and crab dip


Gazpacho


 


Entrees


Pork tenderloin with caper sauce and chives served on mashed potatoes or cauliflower mash, asparagus


Roasted wahoo with walnut, lemon and parmesan crust served on a potato rosti veg of the day served with beurre blanc sauce


Butter chicken served with basmati rice, poppadum and all the condiments


Seared Ahi tuna,  coconut rice, stir fried veg ,wasabi sauce


BBQ steak , baked potatoes, mushroom/pepper sauce and aubergine salad


Provencal-style rack of lamb on potato dauphinoise with roasted broccoli and buttered French beans served with red pepper puree


BBQ prawns with seasoned fresh vegetable risotto and mango salad


 


Desserts


Poached pears with cassis coulis and fresh berries.


Chocolate mousse


Pavlova


Coconut Panna-Cotta with rum roasted pineapple.


Lemon custard tart topped with fresh  raspberry coulis


Chocolate Walnut Cake with fresh fruit coulis and cream


Mimosa jelly made with freshly squeezed orange juice set with champagne.


Tiramisu


Crème Brule


 


For the younger members of the family


Hamburgers, Macaroni and cheese, Tacos, Chicken Tenders, Quesadillas and Lasagne


Freshly made choc brownies


 


 


 


 

Gallery

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    • AOIBH

      Price from $21,200

      High season $24,800

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