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XENIA 74

Price from $ 37,350

Guests: 8
Cabins: 4
Crew: 4
Builder: PRIVILEGE ALLIAURA MARINE GROUP

Accommodation

4 cabins: 1 King master suite with jacuzzi tub, 3 queen master suites. All cabins have private ensuite electric heads. Yacht is fully air-conditioned.



Beautiful upper deck lounge with 360 degree view, cockpit for alfresco dining and lounging, forward trampoline area for lounging and main salon for lounging and dining.



Salon has a 52" 3D TV linked to directTV and apple TV server.

Areas

Summer areas of XENIA 74 yacht

Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards

Winter areas of XENIA 74 yacht

Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards

Amenities

Salon Stereo: Yes
Salon Tv: Yes
Nude: No
Crew Pets: No
Pet Type: N/A
Guest Pets: No
Camcorder: No
Number Dine In: 8
Ice Maker: Yes
Number Of Dvds: Apple TV s
Board Games: Yes
Sun Awning: Yes
Bimini: Yes
Special Diets: Yes
Kosher: No
Bbq: Yes
Gay Charters: Yes
Hairdryers: Yes
Number Of Port Hatches: 25
Smoking: Aft deck only
Crew Smokes: No
Children Ok: Yes
Minimum Child Age: None
Generator: Two
Inverter: Yes
Voltages: 110v & 220v
Hammock: No
Windscoops: No

Specifications

Tube: Yes
Guests: 8
Pref Pickup: YHG, ST Thomas
Draft: 8
Cruising Speed: 11
Helipad: No
Other Pickup: Nanny Cay, BVI
Built: 2012
Turnaround: 48 hrs FIRM
Cabins: 4
King: 1
Queen: 3
Showers: 4
Electric Heads: 4
Jacuzzi: No
BBQ: Yes
AC: Full
Generator: Two
Internet: Onboard WIFI

Price Details

.
GENERAL RATES NOTE: All rates are for 7 nights, 8 days. For short charters please use the �divide-by-6 rule� for figuring short charter premiums. Charters of less than 6 nights available depending on schedule and season, please inquire.

Preferred Virgin Islands pickup and drop point is STT. Inquire for other ports please.

CHRISTMAS & NEW YEARS 2018/19: 1-8 pax $57,488 7 night minimum. No specials apply
Christmas charters must end no later than the 27th December. New Years week charters cannot begin earlier than 28th December
.

XENIA 74 - NON BVI BASED will include BVI Cruising Permits at this time.

* * * S P E C I A L S * * *
None at this time.
.


Layout

More Specifications

Resort Course: N/A
License: Master
Tanks: 8
Number Of Dives: 3
Dive Info: 1 dive per day max. 3 per week.

Diving currently offered in VI only. Please inquire about other locations.

First Mate Kerry Murphy is the Dive Master. Diving is only for certified divers. If you have not dived in 5 years we ask you take a refresher course before diving from the yacht.
Communication: SatTV
SatPhone
WiFi throughout the yacht
Full Course: N/A
Air Compressor: Not Onboard
Bcs: 8
Weight Sets: 8
Number Of Divers: 4
Dive Costs: Costs included for certified divers only. BCs, regulators, tanks, weight sets included.

If the yacht can not provide equipment for you, we will work with you to rent what is required.

Bring your own wet suit or rent one locally.
Scuba On Board: Onboard

Other Entertainment

Every guest cabin has a 27" LED Apple TV with SatTV, hundreds of movies on our server.

Dishes are bone china.
Sheets are 800 thread count all Restoration Hardware.
Cashmere throws.
Goose down comforters and pillows.

Water Sports

Dinghy Size: 14' RIB
Kayaks 1 Pax: No
Kayaks 2 Pax: 1
Dinghy Hp: 40HP 2 stroke
Floating Mats: 8
Dinghy Pax: 10
Swim Platform: scoop stern
Water Skis Adult: Yes
Boarding Ladder: STERN
Water Skis Kids: Yes
Sailing Dinghy: No
Jet Skis: No
Beach Games: Yes
Wave Runners: No
Fishing Gear: Yes
Kneeboard: No
Fishing Gear Type: Trolling & casting
Windsurfer: No
Rods: 2
Snorkel Gear: Yes
Underwater Camera: No
Scurfer: Yes
Underwater Video: No
Wake Board: Yes

Crew

XENIA 74 crew information

Captain: Anthony Trappe

Nationality: British

Tony and Kate have been involved in the Crewed Yacht and Villa hospitality business in the British Virgin Islands since 1999. Tony was previously captain and Kate the chef of successful charter yachts in the BVI for eleven years, and provided over 150 high quality charters. This was followed by six rewarding years as Estate Managers and chef at Golden Pavilion, a luxury home away from home and rental villa on Tortola. Soon after arriving in the BVI they realized what a wonderful place it is and have made it their home ever since. They built a house here in 2011 in Little Bay, Tortola.
Kate and Tony love to show their guests the secret hideaways of the British Virgin Islands and their favourite haunts. They will show you some unique island experiences and their enthusiasm and love for the British Virgin Islands and the Caribbean waters will shine out. The joy of the water, the sailing and the physical beauty of the islands has keeps them looking forward to every day. They love to share their knowledge of the islands and the seas with all their guests, thrilled that the profession that seems to have chosen them allows them to meet so many interesting people from around the world.

Tony and Kate chose to leave their successful, rewarding and demanding positions in the UK in 1997. They combined their knowledge and skills to sail their 70-year-old classic 32-foot wooden yacht from the UK, via France, Africa and South America to the Caribbean where they cruised for two years. Later, they also sailed their yacht Roxane, which they owned and maintained for 20 years, via Cuba, the Dominican Republic, Turks and Caicos and the Bahamas to Virginia where she now rests.

Anthony Trappe
Born in Cheshire in the UK, Tony enjoyed an idyllic childhood, and took up sailing as a young boy when his father built a sailing dinghy in their garage. He went on to captain his first yacht at 16, delivering a boat along the south coast of England. Tony is now RYA Ocean Yacht master and BVI Boat Master 100 Ton License Grade 1 with over 40,000 sea miles.
In 1981 he was awarded a BSc (Safety and Hygiene) from the Engineering Department of Aston University which started a career as a Sales Engineer. This took him onto oil rigs, down coal mines, into sweet factories and every kind of industry in the UK. A career change led him into a rewarding time as a teacher where within three years he had a Masters Degree in Primary Education and employment as an Advisory Teacher. He went on to run a project for Greenwich Education Authority in London providing services to the 300 schools throughout Greenwich.
Tony continued his interest in sailing and when his thoughts turned to travelling he sought out and purchased his yacht Roxane in Spain. He lived on her whilst teaching in London where he met Kate (the lucky chap!).

Kate Purdy
Kate was born in Malta and spent her childhood in Northern Ireland, the UK and Hong Kong. As soon as she could, she left home and carried on travelling, spending several years working in the summers and travelling in the winters. Eventually after buying a house, she settled in London and took up sailing. Deciding that a boat would be much more interesting than a house, she bought a Dutch barge instead and lived on it in a marina in the centre of London. Being paired with Tony and winning in a dinghy race one day led to the start of their relationship which was celebrated with the winning prize of a lottery ticket on the first ever National Lottery. They won 10 pounds - and have been laughing about life together ever since.
Kate has been in the food preparation industry since 1984 and for several years was the manager of a small food retail chain throughout the railway stations of London. She has worked as a chef on yachts and in villas since 1999 and has loved pretty much every moment. She has attended a culinary course in France and has a food certificate from her early days in the food industry in London. Kate's close involvement in life in France has enabled her to learn firsthand the delights and rewards of delicious French cuisine. She has expanded her culinary skill and knowledge throughout her life. Kate has recently contributed to a recipe book with other top chefs from the island and appeared on the local TV show "Gourmet Galley with Chef Lisa". In addition to her chef and management duties at Golden Pavilion, Kate has also provided chef services for other prestigious villas and establishments, notably the Governor of the British Virgin Islands and the owners of Amway at Peter Island Resort.
Kate and Tony enjoy an adventurous and busy life together and embrace hard work with vitality and enthusiasm. Charming, fun and great company, they are complete all-round hospitality winners. They work well together under pressure and routinely handle all that the hospitality and sailing world may demand of them and have fun on the way.

Tony and Kate have had a home in Brittany in France since 1991 and when they are not in the BVI's, they can be found drinking wine and eating cheese with their neighbours in France.


Mate: Kerry Murphy has a fun and outgoing personality and loves meeting people from all walks of life, differing backgrounds and of all ages.

In 2001 after working as a Fund Accountant for an Investment Management company in Liverpool, England, Kerry’s love of adventure and challenge inspired her to change her passions of sailing and diving into her career. She has sailed in many areas such as the Caribbean, East Coast of the US, Central America and the South Pacific, and her calm confidence and experience will ensure you are treated to the best Yacht Xenia has to offer.

Kerry is a qualified PADI Staff instructor. As well as teaching continuing education courses, she has greatly enjoyed introducing many new students to diving, including children. Kerry is a native of the UK and when not sailing and diving she enjoys traveling and trying new activities.

Her passion for adventure is infectious and will open a whole new world to you, her special guest!


Menu


 


S A M P L E  M E N U


Breakfast
Tarragon Herbed Breakfast Tart with Gruyere, Mushrooms, and Sunny Side Up Eggs
Italian Style Frittata with Tomatoes, Green Chilies, and Garlic Feta Cheese
Scandinavian Cured Salmon with a Three Herbed Cream Cheese Oven Baked
French Toast with a Pineapple Centre Served with a Rum Maple Syrup
Breakfast Parfaits w/Layers of Agave Sweetened Greek Yogurt, Fresh Berries, and Homemade Almond and Coconut Granola
All Breakfasts Include Fruit Platters, Freshly Baked Pastries, and a Selection of Cereals and Yogurts


Lunch
Red Snapper Tacos Served in Flour Tortillas with Roasted Tomatillos and Chipotle Peppers, an Avocado-Papaya Relish, and a Tomato Sour Cream Salsa
Cider Marinated New York Strip Steaks, Grilled and Served with a Fresh Spinach Salad, Tangy Green Apples, and Imported Gorgonzola Cheese with a Maple Based Vinaigrette
Crab Cakes Served upon a Bed of Fresh Garden Greens with Avocado, Cucumbers, and Cherry Tomatoes all Drizzled with a Sweet and Tangy Red Pepper Vinaigrette
Sesame Seared Ahi Grade Tuna Fillets Served upon a Bed of Seaweed Salad Accompanied by a Sweet and Spicy Wasabi Ponzu Sauce and Coconut Pistachio Basmati Rice

Hors D’oeuvres
Spicy Tuna Tartar on Wasabi Rice Crackers
Marinated Feta and Olive Skewers with Cucumber and Mint
Smoked Salmon Cucumber Rolls
Gorgonzola and Fontina Nachos with Fennel and Mint
Mediterranean Pizza with a Garlic Hummus Base, Olives, Roasted Red Peppers, Artichokes, and Feta Cheese
Asian Style Calamari Salad
A Trio of Bruschetta: Tomato Basil, Balsamic Mushrooms, and Olive Tapenade


Starters
Chilled Coconut Avocado Soup
Shrimp, Salmon, and Scallop Caribbean Ceviche
Fried Goat Cheese Served on a Peppery Arugula Salad with Grapes and Hazelnuts
Seared Beef Carpaccio Accompanied with a Spinach Salad
Bowl of Mussels in a Garlic White Wine Sauce
Scallop and Mushroom Rosemary Kabobs
Tuna and Salmon California Style Sushi Rolls


Entrees
Orange Ginger Marinated Pork Tenderloin Grilled and Served with a Sweet Potato
Puree Drizzled with a Maple Syrup Reduction and Garlic Carrots
Asian Influenced Grilled Mahi-Mahi with a Green Chilli Coconut Sauce
Accompanied by Rice Pilaff and Spicy Ginger Soy Seared Green Beans
Lemon Spiced Salmon Fillets Broiled and Served with a Moroccan Date Couscous
and a Garlic Zucchini and Squash Medley
Sizzling Grouper Fillets with Spring Onions and Ginger Shards Atop a Bed of Oven
Roasted Asparagus and White Rice
Spicy Port Wine Marinated Beef Tenderloin with Creamy Mashed Potatoes and
Honey Mustard Broccoli
Chicken Cordon Bleu with a Crunchy Garlic Thyme Crust Accompanied with Wild
Rice and Balsamic Roasted Cherry Tomatoes and Peas
Caribbean Spiny Lobster with Spaghetti and a Creamy White Wine Sauce


Desserts
Award Winning Tembleque with Rum Macerated Caribbean Fruit Served with
Mango Sorbet and Frosted Hibiscus Petals
Raspberry Chocolate Ganache with Guavaberry Liquor Drizzle
Grapefruit Granita with a Mango Mint Topping
Chocolate Fondant with a Whipped Topping and Homemade Carmel Sauce
Homemade Chocolate Truffles with Vanilla Chocolate Martinis
Brie Smothered in Blueberries and Baked in a Flaky Pastry Topped with Brown
Sugar and Served with Apple Slices



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XENIA 74

Price from $ 37,350

  • Usually 7 days

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 British Virgin Islands, California, Canada and Australia

1-305-912-7719

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