DEEPBLUE Yacht Description
Beautiful late model Leopard 46, extremely spacious, well appointed and comfortable. Offering three guest cabins each with queen size berth and private ensuite head with electric heads and stall showers. Yacht is fully air-conditioned for clients comfort.
Presented by DMA Yachting, the impressive charter yacht DEEPBLUE is a 46 ft sailing catamaran. The most valuable elements of DEEPBLUE are her generous space and culinary experience. DEEPBLUE spends the season in the Caribbean. She was delivered by the famous yacht builder Leopard in 2011. A comprehensive refit was finalized in 2016. The well-planned yacht layout features 3 cozy cabins and comfortably accommodates up to 6 guests.
DEEPBLUE is classified primarily as a sailing catamaran. The yacht layout radiates from the main saloon, which connects to the aft deck. The aft deck is expansive, with a comfortable dining and seating area and that's where the guests spend most of their time. The immersive cabins are located in the 2 massive hulls. The cabins are located below the main saloon, connected by stairs (inquire about handicapped access). Multiple portholes connect you with the outside world.
The sailboat features 2 X 54hp Yanmars 9Kw generator 3500w invertor engines and a generator.
Accommodation
3 queen cabins each with ensuite electric head, stall shower and wash basin. Large main salon lounge area plus spacious cockpit for lounging and alfresco dining.What is the cabin arrangement of DEEPBLUE?
- 3 VIP cabins
DEEPBLUE
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Weekly price: $14,400 - $17,325
Low Season | High Season
- Length: 46'
- # of Guests: 6
- # of Cabins: 3
- # of Crew: 2
- Builder: Leopard
- Built Year: 2011
- Refit: 2016
Related Videos
DEEPBLUE Charter Price Details
| Season Name | 2 guests | 3 guests | 4 guests | 5 guests | 6 guests | 7 guests | 8 guests | 9 guests | 10 guests | 11 guests | 12 guests |
| Summer 2022 | $14,700 | $15,750 | $16,275 | $16,800 | $17,325 | $0 | $0 | $0 | $0 | $0 | $0 |
| Winter 2022 to 2023 | $14,700 | $15,750 | $16,275 | $16,800 | $17,325 | $0 | $0 | $0 | $0 | $0 | $0 |
| Summer 2023 | $14,700 | $15,750 | $16,275 | $16,800 | $17,325 | $0 | $0 | $0 | $0 | $0 | $0 |
DEEPBLUE Yacht Charter Price
| # of charter days | Base Price | APA (deposit for provisioning, fuel, docking fees, etc) | Total | Note | |
|---|---|---|---|---|---|
| 14 day charter | 28,800$ to 34,650$ | 5,760$ to 10,395$ | 34,560$ to 45,045$ | Discounts outside the main season are common. | |
| 7 day charter | 14,400$ to 17,325$ | 2,880$ to 5,198$ | 17,280$ to 22,523$ | Standard charter rate, base for all calculations. | |
| 3 day charter | 7,200$ to 8,663$ | 1,440$ to 2,599$ | 8,640$ to 11,261$ | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 14,400$ / 6 * 3 days = 7,200$ |
All prices are generated by a calculator and serve as a guide for new charterers. Any additional information of the Price Details section has priority over above. Availability is always subject to confirmation. Gratuity not included for it's discretionary character, usually 5%-25% of the Base Price.
Price Details
Price from: $14,400
High season rate: $17,325
GENERAL NOTES:
MINIMUM NIGHTS: Inquire for less than 6
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.
If cruising area includes BVI, rates are PLUS permits, licenses and fees which are to be paid by client. (USVI ONLY AT THIS TIME)
BVI PORT FEE: Add $400 each end for BVI ports other than West End or Jost
SLEEP ABOARD: $1,200 - Sleep aboard the night before charter dates. Boarding after 4PM, welcome cocktails, then dinner to be taken ashore at client expense.
Includes breakfast the next morning. Valid for 6 night charter or longer.
EXCLUDES: Christmas and New Year's weeks.
HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches and 4 dinners ashore at client expense.
2/$14,400 3/$15,300 4/$15,675 5/$16,050 6/$16,425
LOCAL FARE: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
2/$14,550 3/$15,525 4/$15,975 5/$16,425 6/$16,875
CHRISTMAS/NEW YEARS
7 night minimum, 1-6 guests
CHRISTMAS: $18,375 - must end by 12/26
NEW YEARS: $21,000 - may not start prior to 12/27
GENERAL NOTES:
MINIMUM NIGHTS: Inquire for less than 6
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.
If cruising area includes BVI, rates are PLUS permits, licenses and fees which are to be paid by client. (USVI ONLY AT THIS TIME)
BVI PORT FEE: Add $400 each end for BVI ports other than West End or Jost
SLEEP ABOARD: $1,200 - Sleep aboard the night before charter dates. Boarding after 4PM, welcome cocktails, then dinner to be taken ashore at client expense.
Includes breakfast the next morning. Valid for 6 night charter or longer.
EXCLUDES: Christmas and New Year's weeks.
HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches and 4 dinners ashore at client expense.
2/$14,400 3/$15,300 4/$15,675 5/$16,050 6/$16,425
LOCAL FARE: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
2/$14,550 3/$15,525 4/$15,975 5/$16,425 6/$16,875
CHRISTMAS/NEW YEARS
7 night minimum, 1-6 guests
CHRISTMAS: $18,375 - must end by 12/26
NEW YEARS: $21,000 - may not start prior to 12/27
Price Terms
Inclusive
Amenities
Specifications
Features
Layout
More Specifications
Diving Onboard
Gear rental is at the guests' expense.
Crew will discuss details during preference calls with guests. Crew provide individual cost estimates based on the guest's requirements.
Fishing
Green Initiatives
Water Sports
Crew Information
Captain
Chef
Captain: Phillip Patat- Barrett
***Phil & Flo will not be returning next season!***
Captain Phil
Growing up in London Phil worked extensively within the hospitality industry. His vast experience managing teams in different restaurants throughout London and the quaint English countryside of Kent taught him the high standards of excellent customer care and service he brings to yachting.
Travelling with Florrie to Bali, Australia and California before settling in Antigua where Phil qualified as an RYA yacht master offshore has transformed Phil’s passion in life to sailing. He loves being on the ocean and enjoying the outdoors. Phil has a broad and in depth knowledge of the Caribbean from Antigua to Grenada; and has even completed an Atlantic crossing - an experience and adventure he will never forget!
He looks forward to sharing his passion with guests and taking them around the beautiful Virgin Islands. His favourite part of the day is entertaining guests with craft cocktails and tales of adventures while the sun sets.
Florrie - First mate/ Dive Instructor/ Chef
With an incredibly lively, outgoing, sparkly personality Florrie will make your vacation as enjoyable and as fun as possible! Florrie takes great delight in sharing the flavours of the world with you. Quality of produce and locally sourced fresh foods remain the mainstay of her cooking.
A traveller from an early age Florrie has a great appreciation for the cuisine and culture of many different countries. With a degree in Marine Science she has travelled and worked extensively in the marine industry, as well as earning her dive instruction certification. Working aboard the largest commercial sailing Trimaran in the world as the chief stewardess in the British Virgin Islands allowed her to refine her skills and cement her belief in superior customer service. Armed with the knowledge of awesome diving and snorkelling spots throughout the BVI she’s sure to add amazing adventures to your vacation.
As a RYA Yacht master with experience across the Caribbean including an Atlantic crossing she’s a great help to Phil when she’s not in the galley!
Menu
Breakfast
Fresh fruit, juice or fruit smoothie, coffee and a selection of tea are served with breakfast every day.
Thick cut toast topped with smashed avocado, scrambled or poached eggs with crispy bacon and baked 'on the vine' cherry tomatoes.
Smoked salmon on a toasted bagel spread with cream cheese, capers and topped with pickled red onion and a sprinkle of dill.
American style pancakes served with butter and/or maple syrup with a side of crispy bacon and/or mixed berries.
English breakfast with a choice of fried or scrambled egg, baked beans, fried mushrooms, sliced baked tomatoes, crispy bacon, sausages and toast with butter.
Breakfast burritos made with scrambled cheesy eggs, crumbled sausage, tomato salsa, guacamole and sour cream.
Mixed egg muffins served three ways with a choice of tomato, spinach, mozzarella and/or bacon, cheddar and/or garlic, mushroom and pepper. Breakfast sausage served on the side.
Continental style breakfast which includes a selection of yoghurt, local organic honey and granola with fresh baked banana bread, mini croissants and with a choice of spreads and butter.
Lunch
Served family style
Mahi Mahi fish tacos and pink chilli mayo served with tortilla chips, salsa and guacamole.
Classic chicken or grilled fish Caesar salad and/or wrap with homemade croutons and homemade anchovy based creamy dressing.
Spicy jerk chicken thighs with potato salad and corn on the cob.
Grilled shrimp and broccoli with cashew sauce served with Asian noodles.
Chicken fajitas.
Traditional European salad nicoise.
Garlic, honey and rosemary chicken over a mixed salad with arugula, sliced avocado, cherry tomatoes, toasted pine nuts and a balsamic glaze with a choice of lemon vinaigrette dressing.
Appetizers
Traditional cheese board
Sundried tomato, pesto and parmesan pinwheel
Greek meze platter
Mini Bruschetta
Baked brie or camembert drizzled with honey and/or almonds
Asparagus cigars wrapped in puff pastry with cream cheese and salmon
Charcuterie board
Dinner
Pork tenderloin with a creamy Dijon mustard sauce served mashed potato and roasted asparagus.
Sticky jerk salmon served with basmati rice and a red pepper and mango slaw.
Prosciutto wrapped chicken served with roasted vegetables, green salad and a buttery white wine sage sauce.
Homemade beef burgers served in a brioche bun with salad, grilled onions and cheese, paprika potato wedges and your choice of sauce.
Seared Wahoo with a honey, soy glaze and pineapple salsa served with rice.
Chicken marinara served on a bed of spaghetti with grilled garlic bread on the side.
Coconut curried sweet potato, butternut squash and chickpea stew served with rice and roti skin.
Desserts
Tropical filo pastry nest with pineapple, mango and banana served with a scoop of vanilla ice cream.
Classic Pavlova with mixed fruits.
Chocolate fondant in individual ramekins served with a scoop of coconut ice cream.
Red wine poached pears with mascarpone cream.
Banoffee pie.
Blueberry cheesecake with single cream.
Chocolate orange pot de crème with candied orange peel.
-Ship's Bar-
Rum:
Flo & phils special caribbean spiced blend
Cruzan dark/light/ coconut
Bacardi light
Myetts
Malibu
Captain Morgan spiced
Vodka:
Tito’s
Kettle one
Deep eddy grapefruit
Whiskey:
Jonny walker black/ red label
Jameson
Jack Daniels
Buffalo trace bourbon
Liquor:
Rum chata
Grand Mariner
Cointreau
Baileys
Amaretto
Kahlua
Angostura bitters
Triple sec
Tequila Sauza silver
Speciality cocktails:
Painkiller
Sex on the beach
Strawberry daiquiri
Pina colada
Bloody Mary’s
Margarita
Gallery
