Crewed Caribbean Yacht Charters
Specifications |
||
|---|---|---|
| Guests | Cabins | Length |
| 10 | 5 | 58ft |
| Guest cabin configuration: | ||
| 4 Queen, 1 Twin (can be converted to King bed) en-suite cabins with A/C | ||
| Designer | Leopard | |
| Built | 2013 (Refit 2016) | |
| Children Allowed | Yes (Min. age: None) | |
| Home port | Red Hook, St Thomas, US Virgin Islands | |
| Scuba | Rendezvous only | |
The Annex is offering a free sleep aboard the night before your charter, to include boarding after 4pm, welcome cocktails and canapes, dinner ashore not included, boat provides breakfast the next morning.
Available for charters 6 nights or longer, excluding Christmas and New Years weeks.
The Annex offers an stylish and fun platform for family or friends to have a sailing vacation of a lifetime in the Caribbean!
The yacht’s large entertainment and lounging flybridge is one of the features that separate The Annex from other catamarans of a similar length.
5 guest cabins include two cabins up on the salon level with access to the forward cockpit and three cabins down with great water views. One of the cabins can be split into twin beds. All cabins have private en-suite bathrooms with electric toilets and separate shower stalls.
The yacht comes with an extensive list of water toys including a laser sailing boat and a fun, active crew to assist in any way.
A third crew member, a hostess, will be aboard for 9 and 10 passenger charters.
Home port: Red Hook, St Thomas, US Virgin Islands
Winter cruising area: Caribbean Virgin Islands, Caribbean Leewards
Summer cruising area: Caribbean Virgin Islands, Caribbean Leewards
5 guest queen staterooms with private ensuite baths with dry shower stalls and electric heads. Four queen berths and one cabin with two singles berths which can convert to a queen. This yacht is NOT legal for more than 10 pax charters.
BERTH SIZES:
Port Aft Cabin(twin convertible) - 80'’X31'’(twin) or 80'’X80” King
Port & Strb Upper Cabin - 78'’X60”
Strb aft cabin - 80'’X62”
Strb fwd cabin - 80”X60”
(2) Stand Up Paddle Boards, Floating Island, Flying fish tube, Watersports Aqua treadmill, OPTIONAL TENDER: 22ft tender with 230HP at $2,900 per week, rated for 20 guests.
Shane & Anne
| Passengers: | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 |
|---|---|---|---|---|---|---|---|---|---|
| Summer 2018 | $28,700 | $28,700 | $28,700 | $28,700 | $28,700 | $30,300 | $30,400 | $32,000 | $32,000 |
| Winter 2018 to 2019 | $28,700 | $28,700 | $28,700 | $28,700 | $28,700 | $30,300 | $30,400 | $32,000 | $32,000 |
| Summer 2019 | $28,700 | $28,700 | $28,700 | $28,700 | $28,700 | $30,300 | $30,400 | $32,000 | $32,000 |
| Winter 2019 to 2020 | $28,700 | $28,700 | $28,700 | $28,700 | $28,700 | $30,300 | $30,400 | $32,000 | $32,000 |
Listed below are any confirmed reservations or unavailability, as well as current holds / options. Note: this calendar is not always 100% current. Please contact us for more information about available dates aboard this yacht.
| May 2018 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | 31 | ||
| Jun 2018 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | |||
| Jul 2018 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | 31 | ||
| Aug 2018 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | 31 | ||
| Sep 2018 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | |||
| Oct 2018 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | 31 | ||
| Nov 2018 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | |||
| Dec 2018 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | 31 | ||
| Jan 2019 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | 31 | ||
| Feb 2019 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | |||||
| Mar 2019 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | 31 | ||
| Apr 2019 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | |||
Hours required between charters: 48 hrs
Contact us for rates and current availability or to book a charter aboard The Annex!
Sample MenuMeal service on an inclusive yacht is tailored to your preferences, but meals are prepared for the entire group. Some limited substitutions may be possible, but not separate meals for each member of your charter group. Some food and drink items requested may not be available in your charter destination although every effort will be made to track down your requests or its equivalent. Please inquire in advance if you have any questions about your dietary requirements.
Breakfasts
*All breakfast served with your choice of freshly ground coffee or tea, fresh fruit juices and a selection of cereals, yoghurts, platter of fresh local fruit and boat baked breads with preserves.
Pancakes- with a topping of your choice- Fresh berries and White Chocolate sauce; Banana and Toffee; Cinnamon and Fresh Lemon Juice or Real Maple Syrup
Waffles à la Mode- Waffles with homemade Ice Cream and Strawberries drizzled with Syrup
Sweet or Savory French toast- Your choice of Cinnamon and Maple Syrup or Thyme infused Mushroom, grilled with Cheese
Croissant- Turkey, Bacon or Smoked Salmon with Cheese, on a bed of Rocket and Avocado
Omelet - 2/3 Eggs with Balsamic Caramelized Onions, Basil and melted Brie
Classic Bacon and Eggs- Eggs to the style of your choice with Crispy Bacon, Grilled Tomato and a Rosemary infused Hash Brown
Eggs Benedict- Poached Egg on a bed of Fresh Spinach, Grilled Brown Mushroom topped with a Silky Hollandaise Sauce
Lunches
Chilled Melon wrapped in Prosciutto Ham with Ginger and Fresh figs
Tricolore Salad- Italian Buffalo Mozzarella with Ripe Vine Tomatoes, Avocado and Basil-Pine Nut Pesto
French Onion and Gruyere Tart with Green Herb Salad and Dijon Mustard dressing
Baked Goats Cheese Salad- Perfectly baked Goats Cheese on a mixed bed of Salad Leaves with Walnuts and a Light Herb and Lemon Dressing
Mango and Spicy Beef Salad
Spaghetti with Clams, Chilli Garlic and Lemon
Smoked Chicken Ciabatta with Zesty Paprika Mayonnaise, Avocado, Rocket and Wasabi
Dinners
Canapés: Crab and Corn Cakes; Nachos with Salsa and Guacamole; Sundried Tomato and Bononcini Pastry Cups; Crisp Toast with Caper and Anchovy Tapenade; Sesame Crackers with Crispy Scallops and Wasabi Mayo; Lamb Frickadel with Sweet Chilli Dip; Bruschetta topped with Cream Cheese, Chives and Salmon
Starters
Beef Carpaccio- Thinly sliced topped with Rocket and Parmesan Shavings drizzled with a Light Herb and Mustard Dressing
Baked Camembert- Half a French Camembert Round, stuffed with Garlic and Rosemary with a Sweet Cranberry Sauce. Served with Melba Toast
Beef Satay with Coconut and Chilli Coriander Peanut Sauce
Grilled Asparagus- Warm fresh Asparagus served with a Smooth Hollandaise Sauce and Parmesan Shavings
Oven baked Creamy Garlic Mushrooms, Crumbed and topped with Cheese. Served with French Bread
Seared Scallops with Pea Puree and Shallot Vinaigrette
Wild Mushroom and Thyme Tart with Garlic Blanched Green Beans and Truffle Oil
Mains
Cannelloni- Oven Baked Spinach and Ricotta stuffed Cannelloni tubes covered in a Garlic, Tomato and Basil Sauce, topped with a Classic Béchamel and Parmesan.
Beef Fillet Medallions with Red Wine Reduction- served with Dauphine Potatoes and Legumes
Grilled Mackerel- with Bay Leaf and Lemon Sauce served with Roasted Red Peppers and a Bean, Ricotta and Mint Salad
Oven Baked Chicken Breast- Stuffed with Spinach and Ricotta, wrapped in Bacon. Served on a Bed of Rice or Potato Mash
Mixed Vegetable Pasta- Your choice of Pasta with Mixed Garlic and Herb Roasted Vegetables, topped with Warm Sundried Tomato Ch?vre
Rack of Lamb- Served with Roasted Garlic Tomatoes, Sautéed White Wine Mushrooms and Baby Spinach
Risotto Stuffed Tomatoes- Juicy Tomatoes stuffed with Creamy Risotto topped with Feta, Crumbed and Grilled. Served with a Balsamic and Thyme Glaze
Desserts
White Chocolate Cheesecake with Strawberry Coulis and Milk Chocolate Shavings
Profiteroles with Chocolate Sauce
Mini Pineapple Pavlova
Champagne Fizz
Toffee Banana with Cinnamon Ice cream
Traditional Tiramisu
Chilli Chocolate Mouse Trio
