HQ2 Yacht Description
HQ2 is expertly built by Two Oceans Marine in Cape Town South Africa. She has been custom-designed by award winning design firm Du Toit Yacht Design. She is built for comfort and is essentially the luxurious on-the-water home away from home. This is a yacht of elegance, with beautiful lines and intricate features. The interior has been designed for effortless ocean living as the easily accessible spaces are open and free-flowing. HQ2's interior includes a generously proportioned saloon and galley. The saloon is equipped with a state-of-the-art B&O sound system, a 63 inch TV, DVD player and Sony Playstation 4&5. Meanwhile, the galley features a Vitrifrigo freezer, three Vitrifrigo fridges, along with a suite of Miele appliances such as an outside grill, microwave, coffee machine, dishwasher, washing machine, tumble dryer and a Smeg gas oven, ensuring that the culinary experience aboard is nothing short of exceptional.
Designed to serve as an idyllic floating abode for family and friends, the Open Ocean 750 yacht HQ2 offers a blend of sumptuousness, comfort, and adaptability. Accommodation is thoughtfully provided with two main cabins, located in the aft of each hull, both featuring generous space and an elegant en-suite bathroom with a shower.Additionally, on the port side, a guest suite in the forward cabin, also en suite with bathroom and shower, ensures a similarly luxurious experience. On the starboard hull, there is another suite containing a v-berth that can be transformed into a spacious double bed, complemented by additional upper and lower single berths, sleeping 4 in total. This cabin too, is en suite with bathroom and shower. There is even a day head for the convenience of guests and crew.
The crew is accommodated in the crew cabin up front on the port hull, designed to accommodate a professional crew of two as well as the enclosed helm, where the captain sleeps alongside his instruments.
TOYS: 2 Floating Docks (2.5m x 1.5m), 1 SOWKT 18X6 Lily Pad Extra Large Floating Mat, 1 Airhead Reef 6 person floating island, 2 Stand Up Paddleboards, 1 2-Person Kayak, 1 Underwater Scooter, 2 Subwings, 1 Airhead Super Mable Towable Tube 1-3 Riders, 1 Wakeboard, Water Ski’s, Snorkelling Gear, Saddle Floats, Chair Floats, Beach Toys for Adults and Children, Indoor and Outdoor Games
Presented by DMA Yachting, the astonishing charter yacht HQ2 is a 75 ft sailing catamaran. The highlights of HQ2 are her absolute comfort and fantastic layout. HQ2 spends the season in the Caribbean. She was completed by recognized shipbuilder Two Oceans in 2013. The expansive yacht layout features 4 large cabins and easily accommodates up to 10 guests.
HQ2 is introduced primarily as a sailing catamaran. The the core layout is spread out from the main saloon, which connects to the aft deck. The aft deck features a variety of seating areas and usually it is where you, as a charter guest, spend most of your time. The fascinating cabins are located in the 2 massive hulls. The cabins offer unbeatable views in the morning and are located just below deck. Multiple portholes provide a connection with the natural world outside.
The sailboat features 2 X 240 HP 4 LHA-STP Yanmar Engines 2 X 177kva Oman generators engines and a generator.
Accommodation
3 x Queen berths with en suite, 1 double (V-berth) + 1 double (2 single bunks) en suiteCaptain Only
N/AWhat is the cabin arrangement of HQ2?
- 3 VIP cabins
- 2 Double cabins
- 1 Twin cabin
HQ2
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Weekly price: $37,700 - $46,000
Low Season | High Season
- Length: 75'
- # of Guests: 10
- # of Cabins: 5
- # of Crew: 3
- Builder: Two Oceans
- Cruising Speed: 7.5
- Max. Speed: 13
- Built Year: 2013
HQ2 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 |
| Winter 2024 to 2025 | $38,000 | $39,000 | $40,000 | $41,000 | $42,000 | $43,000 | $44,000 | $45,000 | $46,000 | $0 | $0 |
| Summer 2025 | $38,000 | $39,000 | $40,000 | $41,000 | $42,000 | $43,000 | $44,000 | $45,000 | $46,000 | $0 | $0 |
| Winter 2025 to 2026 | $38,000 | $39,000 | $40,000 | $41,000 | $42,000 | $43,000 | $44,000 | $45,000 | $46,000 | $0 | $0 |
| Summer 2026 | $38,000 | $39,000 | $40,000 | $41,000 | $42,000 | $43,000 | $44,000 | $45,000 | $46,000 | $0 | $0 |
HQ2 Yacht Charter Price
| # of charter days | Base Price | APA (deposit for provisioning, fuel, docking fees, etc) | Total | Note | |
|---|---|---|---|---|---|
| 14 day charter | 75,400$ to 92,000$ | 15,080$ to 27,600$ | 90,480$ to 119,600$ | Discounts outside the main season are common. | |
| 7 day charter | 37,700$ to 46,000$ | 7,540$ to 13,800$ | 45,240$ to 59,800$ | Standard charter rate, base for all calculations. | |
| 3 day charter | 18,850$ to 23,000$ | 3,770$ to 6,900$ | 22,620$ to 29,900$ | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 37,700$ / 6 * 3 days = 18,850$ |
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: $37,700
High season rate: $46,000
Cruising Grounds: British Virgin Islands
Pick Up/Drop Off: Tortola; inquire for other locations
Yacht: BVI-Based
Crew: Annual Work Permits
BVI Customs & Cruising Permit Fees: Included
MINIMUM NIGHTS: 5, 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: Available for half of the daily rate. Includes boarding after 4pm, snacks, welcome cocktails & continental breakfast. Dinner ashore is additional. Select option upon booking. EXCLUDES: Christmas and New Year's weeks. No commission on sleep aboard.
HALF BOARD:
SUBTRACT $150 per person from weekly rate : Includes 7 breakfasts, 4 lunches and 3 dinners. Requires all other meals on shore at client expense.
2@$37,700 | 3@$38,550 | 4@$39,400 | 5@$40,250 | 6@$41,100 | 7@$41,950 | 8@$42,800 | 9@$43,650 | 10@$44,500
LOCAL FARE:
SUBTRACT $75 per person from weekly rate : Includes 7 breakfasts, 5 lunches and 6 dinners. Requires 2 lunches and 1 dinner at client expense.
2@$37,850 | 3@$38,775 | 4@$39,700 | 5@$40,625 | 6@$41,550 | 7@$42,475 | 8@$43,400 | 9@$44,325 | 10@$45,250
24/25 HOLIDAYS:
CHRISTMAS/NEW YEARS: 7 night minimum. Full-Board Option Only
CHRISTMAS: $52,000
NEW YEARS: $55,000
**SEE BROKER NOTES FOR MORE INFORMATION - WAIVER REQUIRED IN ADDITION TO CONTRACT**
Copy link below & paste into browser to submit waiver:
https://bit.ly/cyawaiverCruising Grounds: British Virgin Islands
Pick Up/Drop Off: Tortola; inquire for other locations
Yacht: BVI-Based
Crew: Annual Work Permits
BVI Customs & Cruising Permit Fees: Included
MINIMUM NIGHTS: 5, 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: Available for half of the daily rate. Includes boarding after 4pm, snacks, welcome cocktails & continental breakfast. Dinner ashore is additional. Select option upon booking. EXCLUDES: Christmas and New Year's weeks. No on sleep aboard.
HALF BOARD:
SUBTRACT $150 per person from weekly rate : Includes 7 breakfasts, 4 lunches and 3 dinners. Requires all other meals on shore at client expense.
2@$37,700 | 3@$38,550 | 4@$39,400 | 5@$40,250 | 6@$41,100 | 7@$41,950 | 8@$42,800 | 9@$43,650 | 10@$44,500
LOCAL FARE:
SUBTRACT $75 per person from weekly rate : Includes 7 breakfasts, 5 lunches and 6 dinners. Requires 2 lunches and 1 dinner at client expense.
2@$37,850 | 3@$38,775 | 4@$39,700 | 5@$40,625 | 6@$41,550 | 7@$42,475 | 8@$43,400 | 9@$44,325 | 10@$45,250
24/25 HOLIDAYS:
CHRISTMAS/NEW YEARS: 7 night minimum. Full-Board Option Only
CHRISTMAS: $52,000
NEW YEARS: $55,000
**SEE BROKER NOTES FOR MORE INFORMATION - WAIVER REQUIRED IN ADDITION TO CONTRACT**
Copy link below & paste into browser to submit waiver:
https://bit.ly/cyawaiver
Price Terms
Inclusive
Amenities
Specifications
Features
Layout
More Specifications
Diving Yacht offers Rendezvous Diving only
Fishing
Green Initiatives
Water Sports
Crew Information
Captain
Chef/First Mate
First Mate
Captain: Dylan Paynter
Capt. Dylan Paynter
I was born and raised on a game farm in Botswana. My fondest memories being the barbel run in the Okavango Delta, tiger fishing in Shakawe and river cruising on the Chobe River.
My younger years were spent operating tractors, TLB’s, loaders and excavators as well taking guests on game drives, 4x4 and quad tours.
My passion for driving and operating equipment grew from there and now I am calm, comfortable and extremely competent when operating our 75ft sailing catamaran, HQ2.
My love for sailing grew when I started racing a L26 monohull whilst studying my BCom Degree at University. I got my sailing qualifications soon thereafter in South Africa where the oceans (rightfully so) are renown for being wild and perilous, but makes for great sailing. I have now sailed to many countries, crossed oceans and explored islands on different continents.
I thoroughly enjoy meeting and being around people. I take immense pleasure in making people happy and I am very excited to offer them a holiday of a lifetime, encouraging them to try new things, showing them the joys of sailing, the adventures of the Islands, the excitement of water toys as well as the simple pleasures of complete relaxation in the luxury that HQ2 provides, and all in a safe and secure manner.
Chef Kayla Bray
Chef Kayla’s passion for food was sparked from a very early age as she was always found in the kitchen cooking and baking with her grandmother or picking vegetables from the garden and blending spices with her grandfather. She’s developed her own unique style taking the best from each cuisine to produce the most delicious and satisfying dishes.
Whilst studying at university, she worked at fine dining restaurants which further developed her tasty flavours. Her specialties include falling off the bone lamb shanks to elaborately decorated 3 tier cakes. Kayla insists on using the freshest ingredients so as to ensure good healthy eating without compromising on taste. It is when she worked at a popular farm resort that she perfected her farm to fork style, where, much to their delight, she included guests in the experience of collecting eggs from the chicken pens and picking fresh crops to eat.
Trading up from “farm to fork” to “Sea to Spoon” Kayla realises how water activities build up a good appetite, Kayla will ensure you are completely satisfied with her bountiful portions, which are delivered in a unique style such as traditional English Roasts, Spicy Indian Curry’s or experiencing a little bit of Africa in the classic South African braais, not to mention “Catch of the Day” cooked to perfection.
Kayla was born in Johannesburg and spent her childhood in Cape Town, South Africa where she first learnt to sail at the age of 8. She met Captain Dylan at University and have been together for 5 years. They have sailed over 8,000 nautical miles on HQ2, improving the lives of many by making dinner an entire “out of this world” experience.
First Mate Jesse Paynter
I was raised in Botswana, amongst the wildlife and beautiful African bush, spending most of my childhood on our family game farm where I learnt many valuable lessons about animals and nature. My childhood was spent volunteering at a Crocodile Farm in Chobe, Botswana so I quickly learnt about social awareness and working around obstacles. I also helped my parents build, stock and manage the game farm. We especially loved to host guests and take them on game drives. We moved to a cattle and crop farm in my high school years which also coupled as a farm resort.
My high school years were at Michaelhouse, South Africa, where I excelled in Biology and Art. My sculptures (earning half colours) were exhibited at the Durban Art Exhibition Show.
I began sailing when I started University. I gave up the thrill of racing when I got the opportunity to explore the world on a 75ft sailing catamaran.
Nature is my passion. I love to explore, both above water and below. Scuba-diving, freediving and fishing are my hobbies.
I am quiet, yet friendly, and excited at the opportunity to show off the unique natural beauty of the BVI’s flora and fauna.
Menu
Day Break
Sweet
Yoghurt pot with seasonal fruit dressed with honey and a nut granola crumble
Fruit salad served with double cream yoghurt gratinated in the oven with a treacle sugar
Blueberry crumpets dressed with a thyme syrup
Classic crepes
Croissants/Scones served with a selection of jams and cheese
Cereals
Savoury
Pouched eggs over an English muffin/Farm style toast with avocado, bacon and spinach
Salmon Bagel – Baked bagels with a lemon cream cheese, smoked salmon and topped with an optional pouched egg
Captains Omelette – Bacon or Salmon Omelette served with a variety of fillings and cream cheese
Chicken mayo croissant topped with spicey balsamic glazed onions
Scrambled Eggs – cooked with butter, onions and spring onions
**Sides available for breakfasts are as follows: such as baked beans, sweetcorn/pumpkin fritters, hashbrowns, fresh muffins, fried onions, guacamole or cooked tomatoes
Bread
French island baguette
Farm Style
Sundried tomato and olive bread focaccia
Banana bread
Lunch
*All dishes are served with family sized sharing sides
** Main meal options can be made available for lunch
Grilled Catch of the Day – Fresh Fish
Fresh Calamari – Grilled Cajun or panko-fried
Quinoa Chicken Salad
Burgers with our special spicy tequila sauce
Mozambiquan Chicken
Chicken Pesto Gnocchi
Dinner
The Wild Thing – A wild game carpaccio
Paternoster Mussel Pot
Brazilian Coconut Tuna Ceviche
Lobster Padella
Shrimp Cocktail
Turkish Beef Strips
Main Meals
*All dishes are served with family sized sharing sides
Old No. 7 – Sirloin/Rump steak
The Tomahawk – Tomahawk steak topped with a bacon jam and goat’s cheese
Good Old Fashioned – Italian styled beef lasagne
Sunday’s Best: Beef – Beef Roast
Lamb / Game
Sunday’s Best: Lamb – Lamb Roast
Slow Cooked Springbok Shanks
Rack of Lamb
Bunny Chow – Classic South African Durban curry experience with carrots and potatoes, served in a bowl made from a fresh ¼ loaf of bread
Roly Poly – Pork Belly Roulade
Ginja Ninja – Gammon Roast
Caribbean Butter Chicken
DD’s – Spanish styled stuffed chicken breasts
Mozambiquan Chicken
Chicken Pesto Gnocchi
Seafood
Lobster Thermidor
St. Helena Fish Fry
Paella
Sides
Parmesan Mash
Roast Potatoes
Durban Masala Potato Salad
Butter Garlic and Mint Potato Salad
Egg Fried Rice
Cauliflower and Broccoli Bake
Roasted Butternut with Brie, Walnuts and Bacon
Caribbean Couscous – Traditional flavours of coconut, turmeric and ginger
Mediterranean Quinoa Salad
Moroccan Lentil and Carrot Salad
Dessert
Madagascan vanilla pod custard ice cream dressed with an Italian styled lemon olive oil served with a brandy snap
Lovers Cheesecake – Bruléed lavender cheesecake
Drunkin’ Elephant Dom Pedro – Dom pedro served with Amarula
Trio of Sorbet – 3 of the chef’s homemade sorbet flavours served in frozen fruit cups
Charcuterie Board – A selection of fine cheeses and meats, fruit, jams and crackers
Mini Cranberry, Chocolate and Orange Pavlova
Chocolate Mousse with Black Cherry Coulis
Crepe Suzette Flambe – Pancakes cooked in orange juice and Cointreau served with ice cream
Affogato – Ice Cream served with an espresso
Passion Fruit Tarte with Caramelised Rum Pineapple
Gallery
