Vacoa

Her weekly rates for 7 nights fully crewed and inclusive range from $28,000 to $35,000 plus 10% APA (advanced provisioning allowance) which will cover drinks and bar, port and taxes.

Charter yacht Vacoa Charter yacht Vacoa

I recently toured this yacht during the 2015 Tortola boat show! I recently toured this yacht during the 2015 Tortola boat show!

Vacoa Built in 2014, sleeps 10 guests with 3 crew members throughout the Caribbean

Vacoa is a spacious and modern yacht, fitted with only the nighest quality equipment. Her 17 foot tender with a 90 hp engine is perfect for waterskiing, wake boarding and kneeboarding. Besides her water toys, she is also equipped with a flybridge, perfect to enjoy the lounge space.

She has numerous high quality equipment (bedding, crockery, decoration, Bose system home cinema, playstation, games, ect…) and is the ideal boat for family of groups looking for a luxurious, comfortable and fast catamaran.

Here are a few pictures I took of this yacht at the boat show 🙂

Based in St Marteen, Vacoa is available for charter from November to April every year to sail in the islands located between the Virgin Islands and Grenada.

Crew

Her wonderful crew of three members includes a professional chef.

Crew for Vacoa Crew for Vacoa

Captain: Xavier Triguer
Impassioned by the sea and by travelling, Xavier worked as a sailing instructor in France and as a windsurfing instructor in Spain for 2 years.

Following that he worked as manager of a beach restaurant in the Dominican Republic for 4 years and as a sailing instructor in Brazil for 2 years. In addition, these experiences allowed him to learn other languages and cultures and gave him a strong knowledge of human relations which is very important for a good charter captain.

Chef : Christine Hedeline
47 years old, French
Languages : Fluent English and French, basic German.
STCW 95 (Basic safety training for sea cabin crew).
Christine has been working on yachts since 2008, in Caribbean and Mediterranean. She won the culinary contest of the best entree at the BVI Charter Yacht Show in 2013 (and 3rd place for the best dessert).

Hostess : Claire Audibert
35 years old – French, Speaks English fluently
Claire has university degree in Contemporary literature and worked several years as teacher and secretary. She loves sailing and did it during her vacations and eventually accepted a job on a sailing yacht instead of coming back in the office ! Deckhand, then hostess and cook on a monohull 60′ for 1 year, she took great pleasure in working on boat and decided to jump on Barbuda Belle with Xavier in 2013.

Sample Menu

vacoafood

Day 1

BREAKFAST
with fresh fruits,oranges, pancakes, eggs, cereals, sausages….

LUNCH
Mango salad
Stuffed caribbean vegetables with crab.
Banana chocolate & lime tart with ice cream

DINNER
Seared scallops with vanilla sauce on a nice avocado salad
Beef kebab with jerk seasoning, wild rice and babaganoosh caviar
Pineapple carpaccio with coconut ice cream “piña colada style”

Day 2

LUNCH
Tsitaki fresh roll, mint & green pea sauce
Ribs & mashed potatoes, hot coleslow, lolo style
Raspberry mousse

DINNER
Tuna tataki with nice roquete & herbs salad
Caribean risotto
Rhum crêpe flambée

Day 3

LUNCH
Fresh melon flower, honey&vanilla dressing
Red snapper locks like, steamed butternut, potatoe gratin, plantain & virgin sauce
Fruit kebab, with chocolate sauce

DINNER
Crispy filo paste filled with goat cheese and babaganoosh
Chicken saltimbocca with spicy polenta roll and sage sauce.
Coconut panacotta

Day 4

LUNCH
Ceviche
Vegan lasagnas caribean style
Baked bananas with vanilla

DINNER
Spicy meat samossas with sweet chili sauce and salad
Stuffed zucchinis with zucchini mousse, a hint of chili, coriander and tomatoe
Fine apple tart

Day 5

LUNCH
Cod accras
Stirred noodles with veggies, and beef
Banana split

DINNER:
Caesar Salad
Baked Mahi Mahi with sweet potatoe purées, ying &yang style, Lemon sauce
Tiramisu

Day 6

LUNCH
Red snapper fingers, Tartare sauce
Beef carpaccio served with jamaican salad or baked potatoes
Orange carpaccio

DINNER
Kadaïf crispy shrimps with orange sauce
Bo Bûn
Chocolate Mousse

Day 7

LUNCH
Orange & avocado salad
Ribeye, vegetable spaghetis & sweet potatoe fries
Chestnust cream mousse

DINNER:
Lobster salad
Stuffed truit with crab, stirred vegies and rice, lime and coriander sauce.
Cheese cake

Contact us for more information or booking!