GENESIS II Yacht Description
Genesis II yacht is a 50ft crewed charter catamaran built by VOYAGE yacht in 2000 and refitted in 2016. The catamaran is based in the Grenadines. This Voyage 500 yacht layout features three guest en-suite Queen cabins with ensuite electric heads, and a spacious cockpit and saloon area. The catamaran is known to offer a great sailing performance and the crew are keen sailors themselves and knows the area incredibly well.
On deck she is equipped with water toys, a paddleboard, snorkeling gear and a larger tender for the comfort of guests to
explore the smaller islands and beaches.
Advertised by DMA Yachting, the astonishing charter yacht GENESIS II is a 50 ft sailing catamaran. The most appealing features of GENESIS II are her impeccable styling and fantastic layout. GENESIS II spends the summer and winter season in Antigua. She was delivered by the renowned boatbuilder VOYAGE yacht in 2000. A well-done refit was finalized in 2016. The ingenious yacht layout features 3 generous cabins and easily accommodates up to 6 guests.
GENESIS II is introduced 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 is generous, with a prominent dining and seating area and that's where most of the meals are served. The immersive cabins are connected by stairs to the main saloon - roomy, comfortable and pleasant. The cabins are located below the main saloon, connected by stairs (inquire about handicapped access). Multiple portholes connect you with the outside world.
The sailboat features Yanmar Diesels 9kW Northern Lights Generator 9kW engines and a generator.
Accommodation
Three guest cabins, each with electric heads and showers. Berth Measurements: 81" x 59"What is the cabin arrangement of GENESIS II?
- 3 VIP cabins
GENESIS II
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Weekly price: $15,400 - $17,400
Low Season | High Season
- Length: 50'
- # of Guests: 6
- # of Cabins: 3
- # of Crew: 2
- Builder: VOYAGE yacht
- Cruising Speed: 9kts
- Max. Speed: 12kts
- Built Year: 2000
- Refit: 2016
GENESIS II 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 2023 | $15,400 | $16,100 | $16,400 | $16,900 | $17,400 | $0 | $0 | $0 | $0 | $0 | $0 |
| Winter 2023 to 2024 | $15,400 | $16,100 | $16,400 | $16,900 | $17,400 | $0 | $0 | $0 | $0 | $0 | $0 |
GENESIS II Yacht Charter Price
| # of charter days | Base Price | APA (deposit for provisioning, fuel, docking fees, etc) | Total | Note | |
|---|---|---|---|---|---|
| 14 day charter | 30,800$ to 34,800$ | 6,160$ to 10,440$ | 36,960$ to 45,240$ | Discounts outside the main season are common. | |
| 7 day charter | 15,400$ to 17,400$ | 3,080$ to 5,220$ | 18,480$ to 22,620$ | Standard charter rate, base for all calculations. | |
| 3 day charter | 7,700$ to 8,700$ | 1,540$ to 2,610$ | 9,240$ to 11,310$ | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 15,400$ / 6 * 3 days = 7,700$ |
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: $15,400
High season rate: $17,400
RATES ARE ALL INCLUSIVE (HALF BOARD)
MINIMUM NIGHTS: 5 (inquire for less)- for 6-night charters, divide weekly rate by 7 nights multiply by 6 nights. For 5 nights or less, divide the weekly rate by 6 nights and multiply by the number of nights.
XMAS 2023 (finish 27th or before) 7 nights minimum: 2- 4 pax -$20,000US, 6 pax -$22,000US
NEW YEAR 2024 (Starting from 28th December) 7 nights minimum: 2 - 4 pax -$20,000US, 6 pax -$22,000US
HALF-BOARD: Includes 7 breakfasts, 4 lunches, and three dinners, happy hour canapes, standard bar, snacks, mooring fees, and SVG cruising tax/ park fees. Requires 3 lunches and 4 dinners ashore at client expense. Marina docking fees are additional while on charter.
CHILD SPECIAL: For children under 12 years of age add $250US to the rate. Example 4 adults and one child under 12 years, rate would be 4 pax plus $250US for child.
RELOCATION FEES: One-way St. Vincent/ Bequia to Grenada $750US, St. Lucia Start $750US.
RATES ARE ALL INCLUSIVE (HALF BOARD)
MINIMUM NIGHTS: 5 (inquire for less)- for 6-night charters, divide weekly rate by 7 nights multiply by 6 nights. For 5 nights or less, divide the weekly rate by 6 nights and multiply by the number of nights.
XMAS 2023 (finish 27th or before) 7 nights minimum: 2- 4 pax -$20,000US, 6 pax -$22,000US
NEW YEAR 2024 (Starting from 28th December) 7 nights minimum: 2 - 4 pax -$20,000US, 6 pax -$22,000US
HALF-BOARD: Includes 7 breakfasts, 4 lunches, and three dinners, happy hour canapes, standard bar, snacks, mooring fees, and SVG cruising tax/ park fees. Requires 3 lunches and 4 dinners ashore at client expense. Marina docking fees are additional while on charter.
CHILD SPECIAL: For children under 12 years of age add $250US to the rate. Example 4 adults and one child under 12 years, rate would be 4 pax plus $250US for child.
RELOCATION FEES: One-way St. Vincent/ Bequia to Grenada $750US, St. Lucia Start $750US.
Price Terms
Inclusive
Amenities
Specifications
Features
Layout
More Specifications
Diving Yacht offers Rendezvous Diving only
Fishing
Green Initiatives
Water Sports
Crew Information
Skipper and Chef
Captain: Ken Fisher
Ken’s passion for sailing began at a young age, at every opportunity, he would be on a sailboat. He has his RYA Yacht Master 200T license. Ken has done numerous boat deliveries including Cape Town, South Africa to the British Virgin Islands. He sailed around the Virgin Islands for over 23 years and more recently has explored the rest of the Caribbean gaining a knowledge and love for the beauty and variety of the islands in the Grenadines. Ken’s calm demeanor was crucial during his 33 years as a professional firefighter where panic had no place and safety first was of utmost importance. This, along with his sense of humor, has been invaluable to Ken as a yacht captain. Retired from the fire department he is now able to fulfill his dream of
spending time on the sea. Ken’s love for sailing is most apparent when conveying to guests his enthusiasm for the intricacies and thrill of sailing, making the charter an experience guests won’t forget. Ken also runs a tree company and has been a climbing arborist for over 37 years. Ken loves to play golf, and ski, is a certified diver along with being a skilled angler and he is always up for a game of pool. Ken or “Fish” loves to cook up a fire station breakfast and is known for his amazing buttermilk pancakes fondly known as "fishcakes.”
Jane was born in Gibraltar and moved to Canada at a young age where she grew up sailing in southern Ontario. She spend many years at the summer cottage sailing and operating various watercraft along with enjoying waterskiing and wake boarding. There was a constant stream of guests that she loved to feed and entertain. As a geography and physical education teacher she was able to impart her love of learning, sports and her interest in different countries and their cultures onto her students. When her three children were young, she took time off work and dedicated herself to them, keeping a very active household running smoothly. A former gymnast and ski racer, Jane loves to ski fast, cycle, hike, play tennis, golf and work in her beautiful gardens. Jane’s extensive cookbook collection attests to her passion for cooking. She loves putting on dinners for family and friends where everyone is welcome, the more the merrier! She focuses on healthy, hearty dishes using fresh, local produce. Jane spent several years working in the restaurant business which gave her an appreciation for menu planning and guest satisfaction. She has travelled extensively, in 2018 she spent six weeks in India where she successfully completed the 200-hour yoga teacher training course. She sailed around the Virgin Islands for over 14 years and more recently the rest of the Caribbean falling in love with the Grenadines. Jane’s bubbly, friendly and welcoming personality ensures a relaxed and enjoyable experience for guests.
Ken and Jane met in the BVI in 2013 and together love to share the amazing experience of sailing, snorkeling, beach combing, hiking, exploring, relaxing and delicious food with their guests. They have spent the last 3 years in the Grenadines getting to know all the best spots. It always thrills them to see guests experience a sailing charter for the first time. Ken and Jane love to serve family style meals and barbecue on board and also encourage guests to eat local from beach barbecues to fine dining it’s all part of the experience and they love to support local businesses. Both have their STCW, Marine Radio, Marine First Aid and the Ontario Safe Boating Certifications.
Menu
Breakfast
Served with fresh fruit, yogurt, muesli, granola, coffee and a variety of tea.
- Cinnamon bread stuffed with orange cream cheese baked in creamy eggs, served with maple syrup.
- Mini frittatas with ham and cheese or feta and spinach.
- Captains Ken’s fluffy buttermilk banana pancakes with fresh fruit, sausage and maple syrup.
- Avocado toast topped with a fried egg, tomato, drizzled with chilli oil and sprinkled of homemade dukka.
- Hearty breakfast burrito stuffed with scrambled egg, Spanish rice, avocado, bacon and salsa.
- Omelette of your choice, salmon and goat cheese, cheddar, mushroom and bacon.
- Variety of fresh local French croissants.
- Breakfast sandwich, eggs, Canadian bacon, cheese
Lunch
- Curried chicken wrap with mango chutney with carrot and pineapple slaw.
- Muffuletta sandwich with tomato, cucumber and feta salad.
- Warm ham and cheese sliders with plantain chips
- Chicken caesar salad with parmesan crisps
- Grilled cheesy, truffle salted, smashed burgers on a garlic bun with kettle chips and greens.
- Quinoa bowl topped with garlic shrimp, beans, corn, avocado with a cilantro lime dressing.
- Chicken, cheese and pepper quesadillas served with fresh guacamole, salsa and sour cream.
- Pumpkin and ginger soup with greens and fresh baked soda bread.
- Grazing Board of cold meat, cheese, olives, pickles, veg, dips and fresh baguette.
Lunch finishes with a variety of treats including homemade cookies and local chocolate.
Appetizers
- Smoked salmon platter with cream cheese, cappers, red onion and crackers.
- Shrimp ceviche with avocado, and toasted cumin served with baguette.
- Warm artichoke dip served with nachos chips.
- Brie baked with tomatoes, olive oil and garlic, drizzled with balsamic reduction and topped with fresh basil, served with a variety of crackers.
- Mexican cheese and bean dip with nacho chips.
- Curried lentil dip with pita points.
- Layered crab spread with crackers,
- Charcuterie board with a selection of delectable cheeses, sausage, dried and fresh fruit, nuts and
- Pineapple and prosciutto tarts with a hint of chilli.
- Labneh drizzled with olive oil and topped with olive tapenade served with crackers.
Dinner
- Creamy Shrimp pasta with a green salad and garlic bread.
- Grilled steak with crispy,
- rosemary potatoes and green beans roasted with lemon and capers topped with crispy prosciutto.
- Grilled teriyaki pork loin with grilled pineapple, rice and snap peas.
- Pork back ribs with stout barbecue sauce, cinnamon sweet potato mash and broccoli salad.
- Jerk chicken with orzo wilted spinach and feta in a pesto dressing.
- Sesame crusted tuna with a ginger lime sauce on a bed of wasabi mashed potatoes and picked cucumbers.
- Blackened mahi mahi topped with a mango salsa accompanied with coconut lime rice and a green salad.
- Marinated chicken kebabs with a coriander chutney on a bed of spiced Pilau.
- Feta baked with garlic, tomatoes, olive oil, tossed in pasta served on a bed of arugula and fresh baguette.
Dessert
- Homemade ginger cake topped with Grand Marnier whipped cream.
- Chocolate brownie with ice cream and Grenada chocolate liquor drizzle.
- Butter tart square with ice cream.
- Key lime pie.
- Lemon olive oil cake with fresh fruit and cream.
- Panna Cotta with fresh passion fruit sauce and ginger nuts.
- Lemon cheesecake pots.
- Rum cake with a lime glaze.
- Rich chocolate pudding pots.
- Mango and coconut trifles.
Cocktails and Sundowners
- Spicy Tequila, jalapeño and cilantro infused tequila, lime and pineapple juice.
- Gin and Tonic with a twist, G & T a grapefruit slice and mint.
- Captain Ken’s Rum Punch. A variety of rum and tropical fruit juice.
- Dark and Stormy. Dark rum, ginger beer, lime wedges.
- A lemony rosé cocktail with vodka and triple sec.
- Rum, pineapple juice, orange juice and fresh nutmeg.
- Aperol spritz. Aperol, Prosecco, soda garnished with an orange slice.
- Passionfruit and Lime Cooler. Vodka, soda, passionfruit, lime, brown sugar.
Gallery
