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BUNDALONG Yacht Description

BUNDALONG yacht is a 80.00 ft long sailboat catamaran and spends the winter season in Antigua. It was built by Sunreef Yachts in 2019. The yacht layout features 5 cabins and accommodates 10 guests. The cabin arrangement is following: 4 queen cabins, 1 twin cabin.

The sailboat features John Deere 404SAFM85 Generator: 1 x 27KVA Onan Genset engines .

Accommodation

Boasting a total of five ensuite cabins finished in a “Hampton's style” detailing and finishings. Bundalong has the space to host up to 10 guests on board. Guests can choose from the two VIP cabins amidships, two doubles forward and one twin/convertible cabin starboard to the aft. The spaciousness of the cabins and ensuites allow more comfort for longer stays - hence further enjoyment!

2 x VIP mid-ships double cabins with ensuite and enclosed showers
2 x Forward double cabins with ensuite and enclosed showers
1 x Twin bed cabin (convertible) Starboard aft with ensuite and enclosed shower

Features: all cabins include leather top bed side tables, 120V international & 110V power sockets, USB charging sockets, plush carpets, retractable blinds for hull windows. All ensuites are all-white throughout and feature pearl white mosaic tiles and large Hamptons mirrors.

Cabin Breakdown

Queen Cabins: 4
Twin Cabins: 1

BUNDALONG Yacht Details

80'

Length

10

Guests

5

Cabins

4

Crew

Sunreef Yachts

Built by

$67,000 - $77,000

Weekly price low-high season

7

Cruising Speed

14

Max. Speed

BUNDALONG yacht charter price

# of charter days Base Price Total Note
14 day charter 134,000$ to 154,000$ 134,000$ to 154,000$ Discounts outside the main season are common.
7 day charter 67,000$ to 77,000$ 67,000$ to 77,000$ Standard charter rate, base for all calculations.
3 day charter 33,500$ to 38,500$ 33,500$ to 38,500$ The usual formula is the 7 day charter rate divided by 6, times the number of days (3).
Boat policy might differ.
67,000$ / 6 * 3 days = 33,500$
1 day charter 11,167$ to 15,400$ 11,167$ to 15,400$ Please inquire, the possibility/availability of a 1 day charter needs to be verified.

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: $67,000

High season rate: $77,000

Christmas/New Year:
1- 7 guest $74,750
8-10 guests $77,000

All other times:
1- 7 guests $65,000
8-10 guests $67,000

Weekly rates are all inclusive except special requests (fine wines, champagne, specific alcoholic drinks, excessive alcohol consumption), local cruising taxes and permits, air fares, transfer airport/yacht/airport, dockage fees if any, and crew gratuity.

For all-inclusive charters: a small APA of $3,000 is required to cover additional expenses. Please inquiry for further details.

Bahamas charters: 4% Bahamas Charter Tax assessed on the Charter Rate

BUNDALONG REQUIRES A 3 DAY MINIMUM TURNAROUND BETWEEN CHARTERS AND A 5 NIGHT MINIMUM

Contracts to be used: CYBA

Price Terms

All Inclusive

BUNDALONG Yacht Charter Locations

Summer Season

Winter Season

Amenities

Salon Stereo: Yes
Salon Tv: Yes
Sat Tv: Yes
Multimedia System: Yes
Nude: Yes
Crew Pets: No
Guest Pets: No
Ice Maker: Yes
Special Diets: Inq
Kosher: Inq
Bbq: Yes
Gay Charters: Yes
YachtNudeCharters: Yes
Crew Smokes: No
Children Ok: Yes

Specifications

Tube: 1
Guests: 10
Maxspeed: 14
Draft: 7.3
Cruising Speed: 7
Helipad:
Ac:
Ac Night:
Built: 2019
Cabins: 5
King:
Queen: 4
Double:
Single:
Twin: 1
Pullman:
Showers: 5
Basins: 5
Heads: 5
Electric Heads: 5
Jacuzzi:

Features

BBQ: Yes
AC: Full
Internet: Onboard WIFI
Cruising Speed: 7
Max Speed: 14

Layout

Layout of BUNDALONG

More Specifications

Flag: Cayman Islands
Homeport: TBD
Resort Course:
Yacht Permit: 1
Yacht License: 1
Yacht Mca: 1
Yacht Insurance:

Diving Yacht offers Rendezvous Diving only

Communication: Unlimited WiFi throughout the yacht, which operates under an auto switching system.

Streaming is ok, depends on service.
Air Compressor: Not Onboard
Scuba On Board: Yacht offers Rendezvous Diving only

Fishing

Fishing Gear:
Fishing Gear Type:
Rods: 7
Deep Sea Fishing:

Green Initiatives

Green Initiative:
Reusable Bottles:
Other Green Efforts:

Water Sports

Dinghy Size:
Kayaks 1 Pax:
Kayaks 2 Pax:
Dinghy Hp:
Floating Mats:
Dinghy Pax: 10
Swim Platform:
Water Skis Adult:
Boarding Ladder:
Water Skis Kids:
Sailing Dinghy: 1x
Jet Skis:
Beach Games:
Wave Runners:
Kneeboard:
Windsurfer:
Snorkel Gear:
Underwater Camera:
Scurfer:
Underwater Video:
Wake Board:
Paddleboard: 4

Crew

Crew Information

Crew of BUNDALONG|Captain Captain

Crew of BUNDALONG|Chef Chef

Crew of BUNDALONG|Chief Stew/Mate Chief Stew/Mate

Crew of BUNDALONG|Water Sports Engineer Water Sports Engineer

Captain: Brad Winslet

Captain
BRAD WINSLET
Brad started his sailing career when he was 10 years old. He didn't realize that it was going to be a way of life at that age but has made his way around the world sailing and working on various type of sailboats, ships, yachts. Growing up racing sailboats on a national level, he quickly moved up the leader board. Racing on the Varsity Team at Texas A&M at Galveston, he secured a Sloop National Championship, and was a podium finisher at numerous National Events. Outside of college sailing, he has been involved in multiple JBoat World Championship campaigns, Olympic class Regattas and qualifiers (Laser Class), many National Championship's (dinghy's and keelboats), offshore big boat racing (including a Traspac), and still loves to take a sunfish out on a Sunday Afternoon.
After a taking sabbatical he attended the Merchant Marine Academy, obtaining a Merchant Mariners Officers License, where he began working on commercial ships. Having completed a few Pacific crossings on cargo vessels, he realized he belonged back on the sunnier side of the industry- sailing vessels and private yachts. Since then, he has worked on private yachts and sailboats, the latest ones being on AD ASTRA, a 55ft catamaran, where he ran surf charters off of the Pacific side of Nicaragua for two years
Safety culture is second nature to him and you will feel comfortable and confident as you cruise the islands with Brad, he is currently an active Navy Reserve Lt. Brad has also spent years teaching and coaching sailing, and loves to share his knowledge to all of his guests, so feel free to get some sailing lessons while you are onboard!
When not on a boat, you can find him Kitesurfing, Surfing, diving (PADI certified), fishing, and spearfishing. If you catch him on land, he loves to ride motorcycles, bicycles, and enjoys to stay healthy, active, being surrounded by good music, people, and dogs!


Chef
JULIE VIGNEAULT
Experience / Qualifications:
Chef Julie Vigneault began her journey in the Hospitality Industry as a Flight Attendant. Over the following 10 years she expanded her skills, working in the Food and Beverage industry as a waitress and restaurant manager. More recently her talents have been featured in the Film & Set design world, working on many commercials, movies and series as an Assistant Food Stylist and Prop Master.
Her passion for cooking was fortified while operating her own B&B on the Pacific coast of Costa Rica. Living near Quepos town, the capital of sport fishing, she has also been cooking on charters and for professional fishing teams. Creativity is what makes Julie such a wonderful chef and host. For her, creating a mouth-watering menu is just half of the battle, she also offers highly attentive service to guests, a great ambiance and has an eye for detail. Julie speaks French, English and Spanish, enjoys photography and is always eager to learn new things.
Additionally, she has Co-Founded a now Nationally renowned NGO for Ocean Conservation and created the first National Clean-Up Day in Costa Rica. As a passionate Ocean lover Julie maintains an active lifestyle in water sports including; surfing, kite surfing, free diving, stand-up paddling or practicing yoga on the beach. She is a fitness enthusiast and is adventure-ready at all times.
Brad and Julie are so excited to have you join them on board Bundalong and they look forward to sharing their love of the water with you and yours!


Stewardess/Deck
Cameron Keefe
Being born and raised on the Maine coast, Cameron (Cam) is no stranger to the ocean. She grew up on the salt water, exploring Casco Bay and the Downeast islands on small sailboats. After spending many winters in the dark and cold, however, she decided to opt for more of a permanent summer lifestyle. She joined the yachting industry two years ago to pursue her love of travel and the sea. This led her to several jobs as a deckhand on board some of the largest motor yachts- traveling throughout South Florida, Bahamas, Caribbean, and Central America. It was then that a spontaneous sail trip aboard a very small boat around the Leeward Islands that she was hooked. Cameron is excited to utilize her deck and high end service experience to provide the smoothest and happiest experience for the guests. Besides that, she could spend all day at the beach surfing, diving, swimming, or any other adventure that presents itself. She believes that life is too short not to enjoy and so far this industry has combined her spirit for adventure with an unforgettable career. Oh, and if you need a backflip lesson or want to practice speaking Spanish... Just ask her!



Water Sports Engineer
Jeremy Pleydell-Bouverie
Jeremy holds passports from three countries and has visited over thirty. He met Captain Brad as a student in sailing school in the Abacos Bahamas. He has grown up on the water and is an expert fisherman. After completing school in Switzerland, he attended culinary school in Ireland and when not attending to deck-side duties, he occasionally serves as guest chef aboard Bundalong. He is in the Guinness book of world records for his part on a team that circumnavigated Britain on a kite board. He is energetic and always ready for adventure on water or on land. Jeremy is dedicated to keeping Bundalong in show shape at all times, and his constant smile and calm demeanor are always there to greet guests. We call him the water sports engineer because he is most comfortable in and around the water, and he is an excellent teacher for anyone looking to learn the ropes on the many water toys on board Bundalong.

Menu

SAMPLE MENU


BREAKFAST


Broccoli & Swiss Cheese Frittata served with Roasted Breakfast Potatoes


Avocado & Goat Cheese Bagel with Poached Egg on a bed of Arugula


French Toast Casserole topped with Fresh Fruits and Grand Marnier Whipped Cream


Poached Eggs with Bacon Mushrooms & Homemade Artisan Bread


Goat Cheese & Truffle Scrambled Eggs with Croissants & Fresh Fruits


Sun-dried Tomatoes and Ricotta Omelette with Sausage and Homemade Artisan Bread


Lox Benedict with Arugula Salad in a Balsamic Reduction


LUNCH


Grilled Fish Tacos served on Corn Tortilla finished with Mango Salsa, fresh Guacamole, Sour Cream, Pickled Red Onion and Cabbage


Pulled Pork Sliders Presented with a Pineapple Slaw and Sweet Potato Wedges


MEZZE Board of Spicy Sesame Hummus, Meatballs, Roasted Eggplant Dip, Pita Bread, Fresh Vegetables, Pickled Red Onion and a Parsley and Tomato Salad


Fragrant Grilled Chicken on a Caesar Kale Salad


Poke Bowl of Fresh Tuna on Sushi Rice with a Japanese Mayonnaise Grilled Thai Beef on Garden Salad


Fresh Ceviche served with Plantain Chips


 


DINNER


Starter: Spring Rolls


Main: Sesame & Lime Zest Crusted Tuna on a bed of Quinoa and Cucumber Salad


Dessert: Homemade Triple Berry & Basil Sorbet in Elderflower Liquor


 


Starter: Baked Brie platter topped with Honey, Figs, and Pistachios


Main: Filet Mignon with Roasted Brussel Sprouts & Truffled Pommes Purée


Dessert: Hazelnut Cheesecake


 


Starter: Crab Cake on Tossed Arugula


Main: Scallops in Carrot Butter and Crispy Capers paired with Turmeric Cauliflower Risotto and Crunchy Almonds


Dessert: Ginger Infused Crème-Brulée


 


Starter: Greek Salad


Main: Grilled Shrimp with Mediterranean Sun-dried Tomato & Basil Fettuccine


Dessert: Chocolate Fondue & Fresh Fruits


 


Starter: Zesty Orange and Fennel Goat Cheese Salad


Main: Champagne Chicken Piccata served over Palmini and Spinach


Dessert: Chocolate Lava Cake


 


Starter: Gazpacho


Main: Blackened Mahi with Pear Chutney over Black Rice presented with Puréed Butternut Squash and Grilled Asparagus.


Dessert: Raspberry Mousse Tourelle


 


Starter: Cauliflower Velouté


Main: Miso Salmon with Charred Bok Choy on Asian Noodles


Dessert: Black Sesame Ice Cream Cone


Julie Vigneault – Chef.                


 

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  • BUNDALONG

    Price Terms: All Inclusive

    Price from $67,000/week

    High season $77,000/week

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