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GOLDEN OURS Salon Salon Aft Deck Bridge Master Stateroom VIP Stateroom Guest Stateroom Twin Guest Stateroom Flybridge Flybridge Flybridge Bow Seating

GOLDEN OURS

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Other Toys: • Williams SportJet 435 (14.5’) Tender

• 1x 2022 Yamaha FX Cruiser 250

• 2x SUP Paddleboards

• 1x Wakeboard

• Towable Tube

• Swimming Noodles

• Snorkel Gear

• Fishing Gear: Light and Big Game

Communicate: Starlink

Generator: 2x Onan 29kW 60 Hz Generators

Watermaker: Yes - 38 G

Ice Maker: Yes

Dinghy: 435 Williams Sportjet Tender

Dinghy Pax: 7

Dinghy HP: 90 HP

Helipad: No

Jacuzzi: No

Gym: No

Stabilizers: AU

Elevators: No

Wheel Chair Access: No

AC: Full

AC Night: Yes

AC SurCharge: No

Internet: Onboard WIFI

Salon Stereo: Yes

Sat TV: Directv

Board Games: Yes

Deck Shower: Yes

Special Diets: Inq

Kosher: Inq

BBQ: Yes

Gay Charters: Inq

Nude Charters: Inq

Hair Dryer: Yes

Guest Pet: No

Children Allowed: Yes

Wave Run: 1

Stand Up Paddle: 2

Gear Snorkel: Yes

Tube: Yes

Wake Board: 1

Sea Bob: No

Sea Scooter: No

Fishing Gear: Yes

Fishing Gear Type: Big Game and Light Game

Swim Platform: Yes

Boarding Ladder: Yes

Scuba Onboard: Yacht offers Rendezvous Diving only

Green Make Water: No

Green Reuse Bottle: No

Compressor: Not Onboard

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Yacht ID 6301
Home Port Boston, MA / Newport, RI
W Base Port Fort Lauderdale, FL
Yacht Types Luxury catamaran
Flag Bahamas
Yacht brand Sunseeker
Yacht name GOLDEN OURS
Production year 2019
Length 26.00 m (86.00 Ft)
Beam 22.0 m
Draft 6.6 m
Engine 2x MTU 12v 2000 M96L 1950 HP 2x Onan 29kW 60 Hz Generators
Cruising speed 20 knot
Max speed 28 knot
Cabins 4
Berths 8
Water tank 320 Gallons


Please note that Hurricane Season is June - November and contracts during this time will require a Hurricane Addendum addressed by all parties.
4% Bahamas Tax
Local Tax where applicable
3-day minimum requested


Jamie de Leeuw
Captain

Nation: British
Speaking Languages: English

Captain: Jamie De Leeuw

Born in London, England, and raised in Durban, South Africa, Jamie has always had a passion for the sea. He grew up deep-sea fishing, free diving, and spear fishing with his stepdad. In high school, Jamie represented his province and later South Africa in rock climbing. Shortly after high school, Jamie earned his Dive Instructor certification in Roatan, Honduras, where he ran a dive master training internship and continued teaching until he accepted his first permanent yacht position eight years ago.

His hobbies include all types of fishing (especially fly fishing), mountain biking, photography, and traveling.

Mate: Dylan Swindale

Dylan's passion for the ocean began in his childhood, growing up on commercial fishing boats. Following a successful career in professional surfing, he founded his own surfboard company, Sanguine Surfboards, in 2020. After three years of running the business, Dylan and Jaime transitioned into the yachting industry, bringing their ocean expertise and entrepreneurial spirit to their new roles.

Cook / Stewardess: Jaime Peetz

Jaime has always found creativity in the kitchen, whether cooking or baking. With a passion for art and design, she's constantly creating—be it through food, crocheting scarves, or painting wall decor. After a successful year as a stewardess on a 62m yacht, Jaime decided to expand her career by becoming a cook/stewardess, combining her love for culinary arts with her exceptional service skills.

https://world-yacht-charter.com/Salon https://world-yacht-charter.com/Salon



D A Y    1 : 



*All breakfasts include: 




A Selection of freshly baked or sourced pastries, pancakes, crepes or muffins Fresh local and in-season fruit platter 




Variety of yoghurts and homemade granola Cheese platter 




Fresh squeezed juice and Daily smoothie on request 




Cooked Breakfast Bacon, fresh herb baked mushrooms and tomatoes, avocado, eggs (Fried, Scrambled, Poached, etc.) 




 




Lunch 




 




French Twist Sandwich with roasted turkey, brie, red onions and tomato on a warm croissant 


OR 




Shrimp Cilantro Wrap with shrimp, avocado, mixed greens, salsa, cilantro, & mayo on a sun- dried tomato tortilla 




  




Dinner 




 




S t a r t e r 




Spring rolls (Chicken or Vegetable) 




Tempura Prawns with a sweet and sour dipping sauce 




 




M a i n 




Thai Green Curry over fluffy rice (Basmati, White or Yellow Jasmine) served with fresh cilantro and homemade naan 




 




D e s s e r t 




Mango Kulfi 




Passion fruit & Coconut Pavlova Bourbon & Brown Sugar Tiramisu 




 




D A Y    2 : 




*All breakfasts include: 




A Selection of freshly baked or sourced pastries, pancakes, crepes or muffins Fresh local and in-season fruit platter 




Variety of yoghurts and homemade granola Cheese platter 




Fresh squeezed juice and Daily smoothie on request 




Cooked Breakfast Bacon, fresh herb baked mushrooms and tomatoes, avocado, eggs (Fried, Scrambled, Poached, etc.) 




 




Lunch 




Organic Sirloin Burger with sharp cheddar cheese, heirloom tomatoes, romaine lettuce, secret sauce, avocado, bacon and caramelized onion 




 




OR 




 




Veggie Wrap with roasted vegetables, curry mayo, crisp lettuce, tomatoes & sprouts in a spinach wrap 




 




Dinner 




S t a r t e r 




Caprese Salad 




Fresh basil, cherry tomatoes and mozzarella slices 


 




M a i n 




Grilled Filet Mignon with lightly steamed green beans, mustard cream and a wild mushroom or pepper sauce 




 




OR 




 




Slow roasted rosemary and garlic lamb chops with rustic potatoes and a fresh Caesar salad 




 




D e s s e r t 




Fresh Lemon Berry Cream Tart Mini Raspberry Cheesecake 




Creme Brulee 



 



D A Y    3 : 




*All breakfasts include: 




A Selection of freshly baked or sourced pastries, pancakes, crepes or muffins Fresh local and in-season fruit platter 




Variety of yoghurts and homemade granola Cheese platter 




Fresh squeezed juice and Daily smoothie on request 




Cooked Breakfast Bacon, fresh herb baked mushrooms and tomatoes, avocado, eggs (Fried, Scrambled, Poached, etc.) 




 




Lunch 




Creamy Mushroom Soup served with freshly baked sourdough bread and butter 


OR 




Pan Seared Cod with sweet potato mash and a miso gaze, topped with a fresh sprouts 




 




Dinner 




S t a r t e r 




Glazed Tofu Bites with Peanuts and Ginger 




 




M a i n 




Short Ribs with Potato Pave, Braised Honey Carrots and Bearnaise Sauce 


OR 




Pan Fried Salmon with Tarragon Brown Butter and Truffle Pea Puree 




 




D e s s e r t 




Cappuccino Mousse with a chocolate almond brittle Orange Almond Cake with Citrus Cream 




Grilled Peaches with Vanilla Maple Mascarpone 




 




D A Y    4 : 




*All breakfasts include: 




A Selection of freshly baked or sourced pastries, pancakes, crepes or muffins Fresh local and in-season fruit platter 




Variety of yoghurts and homemade granola Cheese platter 




Fresh squeezed juice and Daily smoothie on request 




Cooked Breakfast Bacon, fresh herb baked mushrooms and tomatoes, avocado, eggs (Fried, Scrambled, Poached, etc.) 




 




Lunch 




Seared Scallops with a Quinoa & Apple Salad and Butternut Squash Puree 


OR 




Blood Orange and Thyme Glazed Duck Breast 




 




Dinner 




S t a r t e r 




Crunchy Crab Cakes with a Lemon Butter Sauce 


 




M a i n 




Roasted Chicken with cajun cream sauce on a bed of green chili garlic mashed potatoes 


OR 




Crispy Pork Belly with an Asian salad and chili ginger caramel sauce 




 




D e s s e r t 




Peach Vanilla Bean panna cotta with rum whipped cream Sweet cream ice cream and berries 




Butterscotch budino with salted caramel and pretzel crumble 



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