ITHAKA
Location Details: Based from Yacht Haven, cruising the BVI.
Inquire with CA about Spanish Virgin Islands and other Caribbean Islands
Accommodation: Sleeps 8 in 4 ensuite queen cabins
Other Toys: Both Paddleboards come with clip-in seats to make it similar to a kayak
Generator: Onan 21.5kw
Inverter: yes
Watermaker: Yes 240L/H
Ice Maker: Yes
Dinghy: 12' Gala
Dinghy Pax: 8
Dinghy HP: 50HP Yamaha
Helipad: No
Jacuzzi: No
Gym: No
Stabilizers: No
Elevators: No
Wheel Chair Access: No
AC: Full
AC Night: Yes
AC SurCharge: No
Internet: Onboard WIFI
Salon Stereo: Yes
Sat TV: No
Ipod: Yes
Deck Shower: Yes
Special Diets: Inq
Kosher: Inq
BBQ: Yes
Gay Charters: Inq
Nude Charters: Inq
Hair Dryer: Yes
Guest Smoke: No Smoking
Guest Pet: No
Children Allowed: Yes
Min Child Age: Water safe
Adult Water Skis: Yes
Kids Water Skis: No
Jet Skis: No
Wave Run: No
Knee Board: Yes
Stand Up Paddle: 2
Gear Snorkel: Yes
Tube: Yes
Wake Board: No
Sea Bob: No
Sea Scooter: Yes
Fish Permit: BVI
Fishing Gear: Yes
Fishing Gear Type: Trolling & Casting
Num Fish Rods: 2
Float Mats: Yes
Boarding Ladder: Sterntern sugar Scoops
Scuba Onboard: Yacht offers Rendezvous Diving only
Green Make Water: Yes
Green Reuse Bottle: Yes
Compressor: Not Onboard
**Please inquire about charters in the Spanish Virgin Islands and St. Martin***
Additional Rate Details:
MINIMUM NIGHTS: 6, Inquire for less
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.
SLEEP ABOARD: Sleep aboard the night before charter dates. Available for $400 per cabin, with a 3 cabin minimum. Includes boarding after 4pm, welcome cocktail and canapes plus a light breakfast the next morning. Dinner is to be taken ashore at client expense.
HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense. $150 discount per person.
LOCAL FARE MEAL PLAN: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense. $75 discount per person.
CHRISTMAS/NEW YEARS: 7 night minimum
CHRISTMAS: 1-8 guests @ $35,000 - charter must end on 12/27 or earlier
NEW YEARS: 1-8 guests @ $37,000 - charter may not start prior to 12/28
DAY CHARTERS: Ithaka is available for day charters. Inquire for availability. $2,800 up to 8 guests, includes lunch, and drinks
**SEE BROKER NOTES FOR MORE INFORMATION - WAIVER REQUIRED IN ADDITION TO CONTRACT**
N/A
Nation: USA
Nation: USA
Captain Nate
Nate is a life-long sailor with a passion for sharing his love of the sea. After landing his first job as a deckhand aboard the America's Cup winning twelve meter raceboat "Intrepid", he embarked on a journey around the world on a vast array of fine sailing yachts. He worked exclusively in the superyacht industry for six years as a deckhand, engineer then captain aboard vessels ranging from seventy to one hundred and twenty feet long, plying the Mediterranean, Caribbean, Atlantic and Pacific Oceans including two transatlantic passages and two trips through the Panama Canal. After a soul searching journey across the Indian Subcontinent by motorcycle and South East Asia he landed in New York City running day charter boats, a ferry, and teaching sailing courses. Seventeen years after signing his first contract to join a boats crew, Nate now runs his own sailing charter and yacht management business in The Hamptons and has taken the helm of the much loved Bali 5.4 "Ithaka". He is beyond excited to share stories and new adventures with his incoming charter guests this winter.
Chef Abby
Abby grew up in the Rocky Mountains of colorado before moving to Florida in 2014, where she began her career in the maritime world shortly after. Initially she spent time working as a stewardess, cruising the Caribbean, Mediterranean, and New England but her passion was always cooking delicious and cultural meals for her friends and family. In 2021 she made the jump to the position of stew/cook on a variety of small vessels and it was clear this was what she loved! After another couple years of honing her craft she decided to add some diversity to her culinary experience and went to Montana, where she worked as a sous chef at private guest ranch. It was here she gained some incredible knowledge of food, gastronomy, and giving guests a true farm to table experience. After that, Abby felt called back to the ocean and has since joined Ithaka where she couldn’t be happier to provide the guests with her repertoire of cultural food and dining experiences!
Breakfasts
*All breakfasts are served with assorted fruit, breakfast meat and a bread or pastry*
Baked frittata with fresh herbs, peppers, onions, mushrooms & cheddar
Avocado toast with dill, crumbled feta, pickled red onion with choice of either smoked salmon or poached egg
Huevos rancheros – corn tortilla, refried beans, sunny side up eggs, fresh Pico de Gallo, cotija cheese, sliced avocado
Shakshuka – eggs poached in a sauce of tomatoes, peppers, onions and garlic, topped with fresh herbs and feta cheese & served with crispy bread
Orange zest Crème brulee French toast topped with a mixed berry compote
Fluffy lemon ricotta pancakes topped with blueberry compote
Lunches
Sweet and tangy braised beef or fish tacos – island cabbage slaw, mango salsa, jalapenos, served with red rice and fresh guacamole
Mediterranean turkey or beef meatballs, served with turmeric rice, cucumber tomato salad, pickled onions, tzatziki, hummus, and warm pita bread
Flatbreads – BBQ chicken, margherita, prosciutto & fig, or pepperoni
Coconut shrimp salad – mixed greens, mango, cucumber, red onion, cherry tomato, toasted almonds, sesame vinaigrette
Tandoori grilled chicken breast with massaged kale salad – crispy chic peas, cranberries, shaved parm, tahini dressing
Artisanal sandwiches – turkey club, Reuben, mozzarella & prosciutto served with a chilled quinoa salad
Appetizers
Crudite and charcuterie platters – assortment of chopped veggies, cheeses, meats, fruits, and spreads
Spicy shrimp cocktail – shrimp cooked in old bay, lemon and herbs served with a fiery hot horseradish cocktail sauce
Bacon wrapped scallops served with a balsamic mayo dipping sauce
Prosciutto & brie puff pastry bites
Caprese skewers – cherry tomato, buffalo mozzarella, fresh basil, balsamic drizzle
Spicy tuna & crispy rice bites – creamy and spiced ahi tuna on top of seasoned crispy rice, with fresh avocado slices and jalapeno
Dinners
Surf & Turf – grilled lobster and filet served with twice baked potatoes, roast asparagus & ginger lime compound butter
Pomegranate braised short ribs – served over warm parmesan polenta with honey balsamic roast carrots
Chicken Milanese – breaded chicken cutlets served with parmesan arugula salad, side of roast vegetables
Miso glazed salmon – served with wasabi mash, roast lemony broccolini
Linguine with a burst cherry tomato garlic butter sauce & grilled shrimp
Locally caught fresh fish cooked in a lemon pepper sauce, served with Caribbean rice and sweet plantains
Desserts
Southern style peach or apple cobbler – served with vanilla ice cream
Key lime pie – graham cracker crust, delicious key lime custard filling
Flourless chocolate cake with fresh berries
Crème Brulee
Vanilla bean panacotta – fresh berries, shaved pistachio
Dark lava chocolate cake with a blackberry filling
