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SANTA ANA

Price from $ 20,900

Guests: 8
Cabins: 4
Crew: 2
Builder: Wave Catamarans

Accommodation

3 queen cabins with ensuite heads (deluxe stall shower, electric heads) and independent a/c units.

1 twin cabin (with filler to make oversize king bed) with ensuite head (deluxe stall shower, electric head) and independent a/c unit.

Day head in port hull with electric head, wash basin and washer/dryer unit.

Crew have outside cabin with 2 twins and private head.

Aft deck electric platform and top flybridge with seating for guests with 360 degree view.

Areas

Summer areas of SANTA ANA yacht

Caribbean Virgin Islands, Caribbean Leewards

Winter areas of SANTA ANA yacht

Caribbean Virgin Islands, Caribbean Leewards

Amenities

Salon Stereo: Yes
Salon Tv: Yes
Nude: Yes
Crew Pets: No
Guest Pets: No
Camcorder: No
Number Dine In: 8
Ice Maker: Yes
Board Games: Yes
Sun Awning: No
Bimini: Yes
Special Diets: Yes
Kosher: No
Bbq: Yes
Gay Charters: Yes
Hairdryers: Yes
Number Of Port Hatches: 21
Smoking: Scoop steps only
Crew Smokes: No
Children Ok: Yes
Generator: 2 x 9Kw
Inverter: 2 x 3500w
Voltages: 110 & 220
Hammock: Yes
Windscoops: No

Specifications

Tube: Yes
Guests: 8
Pref Pickup: Red Hook, USVI
Draft: 4'6
Helipad: No
Other Pickup: YHG, USVI
Built: 2016
Turnaround: 48 hrs pref
Cabins: 4
Queen: 3
Twin: 1
Showers: 4
Electric Heads: 5
Jacuzzi: No
BBQ: Yes
AC: Full
Generator: 2 x 9Kw
Internet: Onboard WIFI

Price Details


GENERAL NOTE: This yacht has a minimum of 4 nights.


SLEEP ABOARD: $250 per cabin, 2 cabin minimum. Dinner ashore at client expense. Includes boarding after 4pm, welcome cocktail and breakfast the next morning.

HALF-BOARD OPTION: Includes all breakfasts, 5 lunches and 5 dinners, standard ships bar, snacks, canapes, all other meals ashore at client expense.
2@$20,900 3@$21,850 4@$22,800 5@$23,250 6@$23,700 7@$24,150 8@$24,600

LOCAL FARE MEAL PLAN: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
2/$21,050 3/$22,075 4/$23,100 5/$23,625 6/$24,150 7/$24,675 8/$25,200

CHRISTMAS/NEW YEARS: Full-board: 1-8 pax @ $32,000 with 7 night minimum.
CHRISTMAS - must end no later than 12/30 at noon, no exceptions. We will accept short Christmas charter 5-6N, prorate holiday rate as usual and end by 12/30.
NEW YEAS - may start as early as 12/24/17.

.


Layout

More Specifications

License: -
Communication: WiFi limited to email usage only, no streaming.
Air Compressor: Not Onboard
Scuba On Board: Yacht offers Rendezvous Diving only

Other Entertainment

Top flybridge seating with 360 degree view.
Hydraulic swim platform can be lowered to water for easy water access.

Water Sports

Dinghy Size: 14' RIB
Kayaks 1 Pax: No
Kayaks 2 Pax: 1
Dinghy Hp: 50hp
Floating Mats: No
Dinghy Pax: 9
Swim Platform: Hydraulic platform
Water Skis Adult: Yes
Boarding Ladder: Ladder off scoop steps
Water Skis Kids: Yes
Sailing Dinghy: No
Jet Skis: No
Beach Games: Yes
Wave Runners: No
Fishing Gear: No
Kneeboard: Yes
Fishing Gear Type: None
Windsurfer: No
Rods: None
Snorkel Gear: Yes
Underwater Camera: No
Scurfer: No
Underwater Video: No
Wake Board: No

Crew

SANTA ANA crew information

Captain: Douglas Deleone

Nationality: USA

CAPTAIN DOUG:
Doug has always had a profound love of the ocean. Pursuing this passion from a very early age, Doug purchased his first boat years before he received his driver's license and obtained his captains license at the age of 19.

Doug's first experience navigating the Caribbean began in his early twenties on race boats. After several seasons of racing its pristine waters he came to the conclusion that he desired a more permanent (and serene) existence in the Virgin Islands. These decisions lead him to retire from the racing circuit and pursue captaining term charters.

Doug's friendly nature and vibrant sense of humor are trumped only by his wealth of knowledge pertaining to all things Caribbean. He loves sharing all the popular and exciting hot stops that the VI has to offer almost as much as he loves to whisk his guests away to the more secluded anchorages that showcase the untouched exotic beauty of the islands.

Other than his great passion, sailing, Doug also enjoys cooking, surfing, snowboarding and boat restoration. He is exceptionally energetic and generally loves any out door activity.

Doug looks forward to showing his guests all the adventure and excitement the Caribbean has to offer. You will find him to be an excellent captain who offers a very unique experience not soon to be forgotten!


CHEF CAROLYN:
Carolyn's friends and clients describe her as gregarious, warm-hearted, and adventurous. Raised in the suburbs of Chicago and a graduate of the University of Iowa, Carolyn's work ethic and warmth nod to her Midwestern roots.

Following her formal education at the University of Iowa she completed the entry-level examination with The Court of Master Sommeliers and attended Chicago's illustrious Academy of Spirits & Fine Service.

Carolyn's passion for food, wine and entertaining coupled with her appetite for knowledge built a strong foundation for her career in the hospitality industry. Having worked in restaurants for over twelve years, Carolyn has had the opportunity to fine-tune her understanding of wine and spirits and how they relate to a myriad of different cuisines.
She now focuses all of her boundless energy and brilliant creativity on the culinary masterpieces she creates for her guests. Her talent in the galley is underscored by her effortless ability to entertain.

Other than food and travel, her hobbies include photography, hiking, reading, skiing, and practicing Pilates.
Carolyn's sparkling personality, love of adventure, and innate ability to make her guests feel welcome guarantee that your trip to the Caribbean will be one to remember!


Menu

BREAKFAST


 Traditional Canadian bacon or smoked Alaskan salmon eggs benedict with warm hollandaise, crispy bacon & bruleed grapefruit 


Avocado toast topped with pan seared tomato & poached egg served with a mango & blueberry granola parfait


 Caramelized onion, mushroom & goat cheese quiche served with a spinach and fruit salad with house made creamy honey Dijon dressing 


Baked apple cinnamon oatmeal served with fresh fruit & Caribbean honey yogurt dipping sauce 


Chocolate chip brioche French toast served with pure maple syrup, sausage patties


& vanilla yogurt with mixed berries 


Crispy hash brown frittata with cremini mushroom, asparagus & Parmesan cheese


served with fresh fruit salad 


Asiago Bagel sandwich with thinly sliced ham, fried egg, and a sweet habanero pineapple cream cheese served with crispy bacon


 


LUNCH 


Grilled vegetable terrine atop a bed of tricolor couscous drizzled with balsamic reduction and topped with shaved Parmesan 


Tarragon & grape chicken salad atop baby spinach greens served with warm croissants 


Grilled salmon served atop a classic Caesar salad with toasted croutons 


Mediterranean salad served with grilled lemon pepper chicken breast with house made Greek dressing and tzatziki with warm Pita 


Grouper sandwich topped with fresh mango salsa and a sweet Thai chili Siracha aioli on a toasted Brioche bun 


Grilled Jumbo shrimp served over a chilled lentil & quinoa salad 


Golden and Purple beet and goat cheese tower atop mixed greens garnished with candied walnuts and dressed with a house made champagne vinagrette


  


STARTERS 


Artisanal meat and cheese board 


Watermelon & Feta salad drizzled with a balsamic reduction served atop a bed of lightly dressed arugula 


Traditional Hawaiian tuna poke served with crispy plantain chips 


Ginger and coconut curry soup with pan seared shrimp fresh cilantro & basmati rice 


Mango chipotle tuna tartare with cucumber and avocado 


Traditional French beef tartare with a lightly dressed arugula salad 


Chilled avocado soup with jumbo lump crabmeat, sweet corn, and fresh cilantro


  


DINNER 


Pan seared sea scallops served over wild mushroom risotto garnished with crispy Parmesan chips


 Beef tenderloin filet atop creamy Boursin mashed potato & served with a rich portabella mushroom sauce


 Seared tuna steaks atop black rice & sesame sugar snap peas served with a ginger wasabi soy sauce


 Grilled snapper atop tri color bell pepper couscous with a roasted red pepper coulis with sautéed squash


 King shrimp cooked in a cherry tomato garlic and white wine sauce served over squid ink pasta


 Bone-in pork chop smothered in a white balsamic honey reduction and served over cauliflower puree with crispy brussel sprouts


 Creamy lobster linguini with sautéed orange and red peppers served with crispy garlic bread


  


DESSERT


 Tiramisu with espresso and brandy soaked ladyfingers lightly dusted with dark cocoa powder


 Crème brulee with assorted berries


 Classic bananas Foster with Caribbean rum and walnuts served over French vanilla bean ice cream


Caribbean rum cake drizzled in fresh black berry sauce


 Assorted gelato served with crispy vanilla wafers


 Key lime pie with freshly whipped cream and berries


 Chocolate cheesecake served with a coconut caramel sauce 


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SANTA ANA

Price from $ 20,900

  • Usually 7 days

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 British Virgin Islands, California, Canada and Australia

1-305-912-7719

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