Synergy Yacht Description
Advertised by DMA Yachting, the impressive charter yacht Synergy is a 55 ft sailing catamaran. The most attractive features of Synergy are her generous space and inviting socializing areas. Synergy spends the summer season in Antigua. She was completed by the well-known ship builder Bali Catamarans in 2020. The expansive yacht layout features 4 generous cabins and easily accommodates a group of 8 guests.
Synergy is presented primarily as a sailing catamaran. The the core layout is spread out from the main saloon, which connects to the aft deck. The aft deck features a variety of seating areas and usually it where you, as a charter guest, spend most of your time. The immersive cabins are located below the main saloon, connected by stairs (inquire about handicapped access). The cabins are located below the main saloon, connected by stairs (inquire about handicapped access). Multiple portholes provide a connection with the natural world outside.
The sailboat features Yanmar 80HP engines and a generator.
What is the cabin arrangement of ELYSIAN?
- 4 VIP cabins
ELYSIAN
-
Weekly price: $28,500 - $31,500
Low Season | High Season
- Length: 55'
- # of Guests: 8
- # of Cabins: 4
- # of Crew: 2
- Builder: Bali Catamarans
- Built Year: 2020
- Refit: 2023
ELYSIAN Charter Price Details
| Season Name | 2 guests | 3 guests | 4 guests | 5 guests | 6 guests | 7 guests | 8 guests | 9 guests | 10 guests | 11 guests | 12 guests |
| Summer 2024 | $28,500 | $29,000 | $29,500 | $30,000 | $30,500 | $31,000 | $31,500 | $0 | $0 | $0 | $0 |
| Winter 2024 to 2025 | $28,500 | $29,000 | $29,500 | $30,000 | $30,500 | $31,000 | $31,500 | $0 | $0 | $0 | $0 |
| Summer 2025 | $28,500 | $29,000 | $29,500 | $30,000 | $30,500 | $31,000 | $31,500 | $0 | $0 | $0 | $0 |
| Winter 2025 to 2026 | $28,500 | $29,000 | $29,500 | $30,000 | $30,500 | $31,000 | $31,500 | $0 | $0 | $0 | $0 |
ELYSIAN Yacht Charter Price
| # of charter days | Base Price | APA (deposit for provisioning, fuel, docking fees, etc) | Total | Note | |
|---|---|---|---|---|---|
| 14 day charter | 57,000$ to 63,000$ | 11,400$ to 18,900$ | 68,400$ to 81,900$ | Discounts outside the main season are common. | |
| 7 day charter | 28,500$ to 31,500$ | 5,700$ to 9,450$ | 34,200$ to 40,950$ | Standard charter rate, base for all calculations. | |
| 3 day charter | 14,250$ to 15,750$ | 2,850$ to 4,725$ | 17,100$ to 20,475$ | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 28,500$ / 6 * 3 days = 14,250$ |
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: $28,500
High season rate: $31,500
GENERAL NOTES:
MINIMUM NIGHTS: 4
For 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights.
48 HOURS REQUIRED FOR TURNAROUND
Please inquire if you need a cabin change
SLEEP ABOARD: The yacht does not offer sleepaboards
LOCAL FARE: Includes: 7 breakfasts, 5 lunches & 5 dinners. Requires 2 lunches and 2 dinners ashore at client expense.
-For local fare, deduct $150 per person off the charter rate
CHRISTMAS/NEW YEARS:
7 night minimum. Scrub Island ports required.
CHRISTMAS 2024: 1-8 guests @ +10% surcharge over 8 pax rate ($34,650) - charter must end no later than 12/27
NEW YEARS 24/25: 1-8 guests @ +20% surcharge over 8 pax rate ($37,800)
SAINT MARTIN / SAINT BARTHS RELOCATION FEE:
Relocation fee of $2,000, minimum 72 hour turn required on either side of charter dates
for boat transit. Please inquire for availability.
St. Vincent & the Grenadines Relocation Fee:
Relocation fee of $4,000, minimum 72 hour turn required on either side of charter dates for boat transit. Please inquire for availability.
GENERAL NOTES:
MINIMUM NIGHTS: 4
For 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights.
48 HOURS REQUIRED FOR TURNAROUND
Please inquire if you need a cabin change
SLEEP ABOARD: The yacht does not offer sleepaboards
LOCAL FARE: Includes: 7 breakfasts, 5 lunches & 5 dinners. Requires 2 lunches and 2 dinners ashore at client expense.
-For local fare, deduct $150 per person off the charter rate
CHRISTMAS/NEW YEARS:
7 night minimum. Scrub Island ports required.
CHRISTMAS 2024: 1-8 guests @ +10% surcharge over 8 pax rate ($34,650) - charter must end no later than 12/27
NEW YEARS 24/25: 1-8 guests @ +20% surcharge over 8 pax rate ($37,800)
SAINT MARTIN / SAINT BARTHS RELOCATION FEE:
Relocation fee of $2,000, minimum 72 hour turn required on either side of charter dates
for boat transit. Please inquire for availability.
St. Vincent & the Grenadines Relocation Fee:
Relocation fee of $4,000, minimum 72 hour turn required on either side of charter dates for boat transit. Please inquire for availability.
Price Terms
Inclusive
ELYSIAN Yacht Charter Locations
Summer Season
Winter Season
Amenities
Specifications
Features
Layout
More Specifications
Diving Yacht offers Rendezvous Diving only
Fishing
Green Initiatives
Water Sports
Other Entertainment
Gym/Exercise - yoga mats, weights, resistance bands
Crew Information
Captain
Chef
Captain: Kelsey Dyer
Kelsey Dyer
Born and raised in New Jersey, Kelsey spent her childhood sailing all over the east coast of the United States. After graduating college, she moved to The Bahamas for a marketing stint. It wasn't long before she realized she wanted to turn her love of sailing into a career, and set off to South Africa to complete her Yachtmaster. Since then, Kelsey has been cruising her way around the world.
Her yachting experience ranges from fun flotilla charters in the Mediterranean to enduring transatlantic crossings. Whether you're looking for a relaxing, sunny vacation or an exciting ocean adventure, she is excited to welcome you aboard!
CERTIFICATES
• RYA Yachtmaster (commercially endorsed)
• RYA Powerboat 2 and VHF
• STCW 95
• ENGi
• PADI Divemaster
Cassie Peppin
Originally from Florida, Cassie grew up on the water. Spending the weekends at the beach, grilling out with friends and family fostered her love for entertaining.
Growing up as the oldest of six, she is overqualified at managing multiple personalities and wrangling a group. She was the go-to girl for family birthday cakes and over the years has been more than happy to use her familv for countless hours of recipe testing.
After college, Cassie began working in DC as an events planner, and while her love for entertaining helped her excel in this position, she still yearned for something more. Deciding to take a year off to backpack through Europe, Cassie ended up on a sailboat trip with friends in Croatia and that was it. She knew she had to find a way to stay, and when the staff on board asked if she knew how to cook, she said yes - and never looked back.
During the pandemic when the tourism industry slowed, she took that as an opportunity to advance her career by taking a year off from working on boats to attend culinary school in New York. Cassie then landed a job as a line cook at a well known southeast Asian restaurant in Chinatown while attending school, learning from some of the best chefs in the industry and fine tuning her own skills on the line, she gained priceless experience during her year on land. She now brings this professional training to yachts all over the world, from the Mediterranean to the Caribbean to French Polynesia - and now to her new found home on sailing yacht Elysian.
CERTIFICATES
• STCW95
• ASA 101 & 103
• ServSafe Food Protection
Managers Certification
• Level 2 Food Safety & Handling
• PADI Advanced Open Water Diver
• Full Clean US Drivers License
• ENG1
Menu
LUNCH
GRILLED STEAK CAESAR SALAD WITH PARMESAN CRISPS AND
BAKED HERBED CROUTONS
CANAPÉS/ AFTERNOON SNACK
HOT POTATO POPPERS TOPPED WITH CRISPY PANCETTA, MELTED
GOUDA CHEESE &
A GARLIC MAYO SAUCE
ENTRÉE
HONEY AND SOY GLAZED SALMON,
TEMPURA BROCCOLI & WILD RICE
DESSERT
MAPLE CINNAMON POACHED PEARS, SPRINKLED WITH A COOKIE
CRUMBLE AND A SCOOP OF VANILLA ICE CREAM
SUNDAY
ALL BREAKFASTS SERVED WITH HOT TEA/COFFEE,
FRESH JUICE AND FRUIT PLATTER*
BREAKFAST
AVOCADO TOAST WITH POACHED EGG ON TOP
WITH A SIDE OF HICKORY SMOKED BACON
LUNCH
GREEK CHICKEN GYROS ON HOMEMADE FLAT BREAD WITH FRESH TZATZIKI &
CARAMELIZED ONIONS, SERVED WITH GREEK SALAD AND HUMMUS
CANAPÉS/AFTERNOON SNACK
SPICY CAJUN SHRIMP BITES SERVED ON A CUCUMBER SLICE
WITH AVOCADO MOUSSE
ENTRÉE
HERB CRUSTED RACK OF LAMB WITH A RED WINE SAUCE,
HONEY ROASTED CARROTS,ROASTED RED PEPPER & POMEGRANATE COUSCOUS
DESSERT
WHIPPED CHOCOLATE AND HAZELNUT MOUSSE TOPPED WITH RUM SPIKED
WHIPPED CREAM, RASPBERRY AND MINT
BREAKFAST
LEMON RICOTTA PANCAKES, DUSTED WITH POWDERED SUGAR
SERVED WITH MAPLE SYRUP, WHIPPED CREAM (OPTIONAL CREAM
CHEESE ICING) AND SAUSAGE
LUNCH
CRAB CAKES SERVED WITH TARTAR SAUCE ON A BED OF APPLE AND
KALE SALAD WITH A HONEY DIJON VINAIGRETTE
CANAPÉS/ AFTERNOON SNACK
VEGGIE SPRING ROLLS SERVED WITH A PEANUT BUTTER SAUCE
ENTRÉE
COD AND VEGETABLE RED CURRY SERVED WITH JASMINE RICE &
HOMEMADE GARLIC BUTTER NAAN
DESSERT
HOMEMADE RASPBERRY AND LIME SORBET
TUESDAY
BREAKFAST
SHAKSHUKA TOPPED WITH FETA CHEESE SERVED WITH AVOCADO,
HUMMUS, AND WARM PITA
LUNCH
SESAME SEARED TUNA TOWER SERVED ON SUSHI RICE, PICKLED
CUCUMBERS, SEAWEED SALAD, AVOCADO, EDAMAME AND DRIZZLED
WITH SPICY MAYO
CANAPES/ AFTERNOON SNACK
SMOKEY TOSTONES WITH A VARIETY OF DIPS INCLUDING HUMMUS,
SALSA AND TZATZIKI
ENTRÉE
JERK CHICKEN SERVED WITH CARIBBEAN RICE AND BEANS
DESSERT
KEY LIME PIE WITH A HONEY GRAHAM CRACKER CRUST
WEDNESDAY
BREAKFAST
BRIOCHE FRENCH TOAST TOPPED WITH CANDIED PECANS,
BLUEBERRIES & MAPLE SYRUP SERVED WITH MAPLE SMOKED BACON
LUNCH
BLACKENED MAHI TACOS ON HOMEMADE TORTILLAS WITH MANGO
SALSA, PICKLED ONIONS, GUACAMOLE, SERVED WITH CILANTRO RICE,
BEANS, & SWEET AND SPICY STREET CORN
CANAPES/ AFTERNOON SNACK
CHARCUTERIE BOARD WITH ITALIAN CURED MEATS AND CHEESES,
BAKED BRIE, LOCAL FRUITS, NUTS AND SPREADS
ENTRÉE
WHITE WINE AND CITRUS FETTUCCINI ALFREDO WITH
HERBY GRILLED CHICKEN ON TOP
DESSERT THURSDAY BANANA AND BAILEYS CRÈME BRULEE
BREAKFAST
HOMEMADE BAGEL BAR WITH A SELECTION OF TOPPINGS INCLUDING
CREAM CHEESE, SMOKED SALMON, FRIED EGGS, PICKLED RED ONION,
SLICED TOMATO, SWISS CHEESE ETC.
LUNCH
SPICED GRILLED AUBERGINE STACKS WITH TOASTED ALMONDS,
BURRATA SALAD AND WARM GARLIC BREAD ON THE SIDE
CANAPES/ AFTERNOON SNACK
LOADED NACHOS TO SHARE WITH MANGO PINEAPPLE SALSA,
GUACAMOLE, AND SOUR CREAM
ENTRÉE
SURF AND TURF: SEARED SCALLOPS WITH RIB EYE STEAK ON A
PILLOW OF GARLIC MASHED POTATOES & ZESTY ASPARAGUS
DESSERT
HOT AND GOOEY APPLE CARAMEL CRUMBLE WITH BRANDY SPIKED
WHIPPED CREAM
FRIDAY
BREAKFAST
A SELECTION OF SMOOTHIE BOWLS TOPPED
WITH FRESH SLICED FRUIT, GRANOLA, SHAVED COCONUT, NUTS,
DRIED CRANBERRIES,
CHIA SEEDS (OPTIONAL PROTEIN POWDER IN SMOOTHIE BOWL)
LUNCH
SLOW COOKED PULLED PORK SANDWICHES, PARMESAN FRIES,
CARIBBEAN COLESLAW AND A JUMBO PICKLE
CANAPES/ AFTERNOON SNACK
SHRIMP ON THE BAR-B! SHRIMP SERVED STRAIGHT OFF THE BBQ 3
WAYS- GARLIC AND HERB, BACON WRAPPED WITH BBQ SAUCE,
AND LEMON BUTTER
ENTRÉE
BRAISED SHORT RIBS WITH A CARROT AND CAULIFLOWER PUREE,
ACCOMPANIED BY ZESTY GREEN BEANS
DESSERT
CARROT CAKE WITH ZESTY CREAM CHEESE ICING
SATURDAY
BREAKFAST
ZUCCHINI AND CORN FRITTERS TOPPED WITH HOMEMADE ONION
JAM, SERVED WITH AN EGG COOKED TO YOU LIKING , BACON AND
BAKED BEAN
Gallery
