DEEP BLUE Yacht Description
Presented by DMA Yachting, the astonishing charter yacht DEEP BLUE is a 58 ft sailing catamaran. The main attractions of DEEP BLUE are her absolute comfort and inviting socializing areas. DEEP BLUE spends the summer and winter season in Saint Barthélemy (St. Barts) . She was constructed by the famous yacht builder Leopard in 2016. A comprehensive refit was completed in 2021. The ingenious yacht layout features 4 large cabins and easily accommodates a group of 8 guests.
DEEP BLUE is introduced primarily as a sailing catamaran. The the heart of the yacht is the main saloon, which connects to the aft deck. The aft deck is where heart of the yacht is 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 offer unbeatable views in the morning and are located just below deck. Multiple portholes provide a connection with the natural world outside.
and a generator.
What is the cabin arrangement of DEEP BLUE?
- 4 VIP cabins
- 1 Single cabin
DEEP BLUE
-
Weekly price: $28,000 - $33,000
Low Season | High Season
- Length: 58'
- # of Guests: 8
- # of Cabins: 4
- # of Crew: 2
- Builder: Leopard
- Built Year: 2016
- Refit: 2021
DEEP BLUE 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 |
| Winter 2021 to 2022 | $28,000 | $29,000 | $30,000 | $31,000 | $32,000 | $32,500 | $33,000 | $0 | $0 | $0 | $0 |
| Summer 2022 | $26,000 | $27,000 | $28,000 | $29,000 | $30,000 | $30,500 | $31,000 | $0 | $0 | $0 | $0 |
| Winter 2022 to 2023 | $31,000 | $31,500 | $32,000 | $32,500 | $33,000 | $33,500 | $34,000 | $0 | $0 | $0 | $0 |
| Summer 2023 | $29,000 | $29,500 | $30,000 | $30,500 | $31,000 | $32,500 | $33,000 | $0 | $0 | $0 | $0 |
DEEP BLUE Yacht Charter Price
| # of charter days | Base Price | APA (deposit for provisioning, fuel, docking fees, etc) | Total | Note | |
|---|---|---|---|---|---|
| 14 day charter | 56,000$ to 66,000$ | 11,200$ to 19,800$ | 67,200$ to 85,800$ | Discounts outside the main season are common. | |
| 7 day charter | 28,000$ to 33,000$ | 5,600$ to 9,900$ | 33,600$ to 42,900$ | Standard charter rate, base for all calculations. | |
| 3 day charter | 14,000$ to 16,500$ | 2,800$ to 4,950$ | 16,800$ to 21,450$ | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 28,000$ / 6 * 3 days = 14,000$ |
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: $28,000
High season rate: $33,000
Additional Rate Details:
Minimum charter length: 4 nights
FOR LESS THAN 7 NIGHT CHARTERS:
For 6 nights, divide by 7N X 6N. For less than 6 nights, divide by 6N X number of nights.
7 night minimum over Christmas - Flat rate $40,000, New Years - Flat rate $42,000 for 2-8 guests. New Year's charters must start 12/28 or later.
Embarkation 4PM / Disembarkation Noon
Standard Caribbean Terms, all-inclusive.
HALF BOARD MEAL PLAN OPTION : SUBTRACT $150 per person from weekly rate : Includes 7 breakfasts, 4 lunches and 3 dinners. Requires all other meals on shore at client expense.
LOCAL FARE MEAL PLAN OPTION : SUBTRACT $75 per person from weekly rate : Includes 7 breakfasts, 5 lunches and 6 dinners. Requires 2 lunches and 1 dinner at client expense.
The rates include:
• Private Yacht & Service of the crew (captain, chef/first mate)
• Insurance for the yacht and the passengers (civil liability)
• Accommodation in 4 private air-conditioned cabins with ensuite bathroom
• Bedding, towels and beach towels
• Full board: breakfast, lunch, and dinner including soft drinks, beer, wine and cocktails
• Consumables for the yacht (diesel, fuel, and water)
• Water sports on board: snorkeling gear, kayak, fishing rod, underwater scooters, SCUBA, SUP
• Mooring fees, cruising taxes, clearance and customs fees, park fees
The rates do not include:
• Cancellation Insurance and private insurance
• Premium beverage requests
• Harbour and Dockage fees
• Transfer airport – base – airport
• Personal expenses
• Gratuity - suggested is 15-20% of total charter fee.
Summer Base Port: Tortola, BVI
Summer Operating Area: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards
Winter Base Port: Tortola, BVI
Winter Operating Area: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards
Additional Rate Details:
Minimum charter length: 4 nights
FOR LESS THAN 7 NIGHT CHARTERS:
For 6 nights, divide by 7N X 6N. For less than 6 nights, divide by 6N X number of nights.
7 night minimum over Christmas - Flat rate $40,000, New Years - Flat rate $42,000 for 2-8 guests. New Year's charters must start 12/28 or later.
Embarkation 4PM / Disembarkation Noon
Standard Caribbean Terms, all-inclusive.
HALF BOARD MEAL PLAN OPTION : SUBTRACT $150 per person from weekly rate : Includes 7 breakfasts, 4 lunches and 3 dinners. Requires all other meals on shore at client expense.
LOCAL FARE MEAL PLAN OPTION : SUBTRACT $75 per person from weekly rate : Includes 7 breakfasts, 5 lunches and 6 dinners. Requires 2 lunches and 1 dinner at client expense.
The rates include:
• Private Yacht & Service of the crew (captain, chef/first mate)
• Insurance for the yacht and the passengers (civil liability)
• Accommodation in 4 private air-conditioned cabins with ensuite bathroom
• Bedding, towels and beach towels
• Full board: breakfast, lunch, and dinner including soft drinks, beer, wine and cocktails
• Consumables for the yacht (diesel, fuel, and water)
• Water sports on board: snorkeling gear, kayak, fishing rod, underwater scooters, SCUBA, SUP
• Mooring fees, cruising taxes, clearance and customs fees, park fees
The rates do not include:
• Cancellation Insurance and private insurance
• Premium beverage requests
• Harbour and Dockage fees
• Transfer airport – base – airport
• Personal expenses
• Gratuity - suggested is 15-20% of total charter fee.
Summer Base Port: Tortola, BVI
Summer Operating Area: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards
Winter Base Port: Tortola, BVI
Winter Operating Area: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards
Price Terms
Inclusive
Specifications
Features
Layout
More Specifications
Diving Yacht offers Rendezvous Diving only
Fishing
Green Initiatives
Water Sports
Crew Information
Captain
Chef/Stew
Captain: Adrien Rolland
Captain Adrien, was a born yachtsman. He started crossing the seas as a boy on the family sailing boat until deciding after high school graduation to transform his passion and knowledge into a job. Fully qualified, as a Captain (he holds an Rya yachtmaster offshore) as well as a nautical marketing engineer degree, Adrien masters any aspects of the sailing world. Professional captain on the French Riviera and Captain in the bvi and usvi, Adrien holds the necessary skills to ensure the safety of his passengers and his crew in any weather and sea conditions.As any Captain should be, Adrien is as patient and serene as outgoing. His care for people makes him by far the most enjoyable and safe Captain one may think about. French art de vivre, righteousness of British nautical formation, extended knowledge of the Caribbean , Indian and Atlantic Ocean as well as the Mediterranean make Adrien an amazing Captain. Cruising with him on Deep Blue is much more than an experience : it’s an unforgettable pleasure.
Chef Christina is a Midwest Cincinnati native, and after moving to Manhattan and working 15 years in the fashion world she decided to go back to her favorite job of all time, restaurants... Growing up in a Greek household, food and cooking was always a huge part of her life. Christina comes from a long line of a family with culinary careers so there is no surprise she ended up being a Yacht Chef. She also loves being at Sea and has been boating her entire life. After working many years in NYC restaurants, she moved to LA to be a private chef, then took a chance on a job that would combine two of her favorite activities cooking and the sea and has been happily hosting and cooking aboard Deep Blue ever since. She is outgoing, happy, funny, and looks forward to helping make your trip one of the best of your life!
Menu
SAMPLE CHARTER MENU
DEEP BLUE
Day 1
Welcome Spread & Dinner
Charcuterie board, fruits, veggies, etc
Tropical mixed greens salad
Blackened Mahi Mahi topped with avocado smash with balsamic roasted
brussels sprouts and sweet potato wedges
Dessert
Key Lime pie
Day 2
Breakfast
Baked German pancake served with sausage and fresh fruit
Lunch
Grilled shrimp veggie kebab wraps served with chips and fruit
Dinner
Bufala mozzarella with tomato and red onion salad with balsamic drizzle
Filet Mignon with caramelized onions
Grilled lemon asparagus and hassleback baked potato
Dessert
Assortment of fresh fruit and gourmet cheeses
Day 3
Breakfast
Greek Yogurt Parfait Bar- granola, honey, fresh and dried fruits
Lunch
Mediterranean kale salads with shredded chicken, sun-dried tomato, feta,
scallion, artichoke and chickpeas
Dinner
Watermelon Feta Balsamic salad
Grilled marinated local fish on pineapple planks topped with salsa served with
grilled zucchini and roasted potatoes
Dessert
Plantain bananas foster served over vanilla ice cream
Day 4
Breakfast
Scrambled eggs with maple glazed bacon, breakfast potatoes, and fresh fruit
Lunch
Fresh guacamole & homemade salsa with chips
Mahi Mahi fish tacos on corn tortillas w/ cabbage, pickled onion, queso,
served with black beans
Dinner
Grilled Caribbean Lobster served with grilled squash and yucca in garlic sauce
Dessert
Brownie crumble ice cream sundaes
Day 5
Breakfast
Build Your Own Toast Bar- avocado toast with sunny side eggs and honey
whipped ricotta toast
Lunch
Tropical spinach salad topped with fruit, vegetables, and sautéed shrimp
served with fried sweet plantains
Dinner
Cucumber yogurt sauce with freshly baked pita chips, Watermelon feta salad
Lamb chops with sauté spinach and lemon potatoes
Dessert
NY Style cheesecake topped with fruit and caramel drizzle
Day 6
Breakfast
Pastry filled quiches- veggie and meat with cheese options
Lunch
Mediterranean pasta salad with chicken, feta, and veggies in a lemon dressing
Dinner
Ginger-soy glazed tuna steaks with peppers, onions served with scallion rice
Day 7
Send Off Breakfast
Breakfast sandwiches and fresh fruit
