- Cat
- 28 Feet
- 4 Feet
- 8
- 2021
- 2008
- Lagoon
- Yes
- Onboard
- Doug Fairfield
- BVI
- No
- 750594
Cabins: | 4 |
King: | - |
Queen: | 3 |
Single Cabins: | - |
Showers: | 4 |
Wash Basins: | 4 |
Heads: | 4 |
Electric Heads: | 4 |
******** Meal times are always a significant aspect of any vacation! On Gambit we aim to provide our guests with attractive meals which are both appetizing and nutritious, whilst accommodating your dietary requirements, likes and dislikes as best we can. We focus on preparing meals using a combination of locally obtained produce such as fresh fish, chicken, meat, tropical fruit and vegetables, rather than importing exotic ingredients and out of season foodstuffs. We serve breakfast, a light lunch and dinner in the cockpit or at the saloon table, with chilled water, fruit juice, tea or coffee to accompany it.
In addition we have our ‘Captains Bar’, providing you with that perfect glass of chilled wine, a cold beer or soda, a selection of standard spirits and mixers, or a sundowner cocktail.
SAMPLE MENU Breakfast A fruit platter, tropical juice, coffee and tea await you in the morning followed up with something from the galley: ~ Fluffy cheese omelettes with a variety of fillings, slices of avocado and crispy bacon ~ ~ Creamy scrambled eggs sandwiched between grilled hash browns, caribbean grilled bananas and roasted tomatoes ~ ~ Eggs benedict served on an English muffin and topped with dijon hollandaise sauce and micro greens ~ ~ Continental inspired selection of cold cuts, croissants, muffins, and boiled eggs ~ ~ Golden french toast, decadently topped with cinnamon apples, dried cranberries and coconut rum sauce ~ ~ Cold smoked salmon with poached eggs over baby spinach leaves and crisp potato cubes ~ ~ Breakfast sausages, caramelized onions, and over easy eggs done how you like them ~ ~ Toast and preserves ~ ** Lunch This is usually a casual, relaxed meal served family style at the cockpit table during a break in activities and sailing. ~ Alfresco dining with an assortment of cold cuts and salads, crispy artisan loaves, chutneys, mustards and condiments ~ ~ Sweet thai chilli wraps filled with chicken, greens, sprouts and peanuts ~ ~ Bruschetta with red pesto, feta cheese and avocado topping ~ ~ Hamburgers from Doug’s barbecue, build your own with a medley of fillings ~ ~ Mexican wraps individually created with a variety of fillings ~ ~ Grilled buffalo wings accompanied by tropical coleslaw and a tossed salad ~ ~ Melty mushroom cheese toasts with a crunchy citrus flavoured carrot salad ~ ~ Chef’s quiche with a Caribbean salad ~ ** Dinner ~ Lightly floured pan-fried mahi-mahi served with sautéed potatoes, veggie tendrils and a creamy lemon butter sauce ~ ~ Shrimp platter on a bed of garlic fried rice drizzled and topped with lime wedges ~ ~ Fragrant thai coconut curry served with jasmine rice and tropical mango salad ~ ~ Slow roasted lamb shanks, crushed potatoes and mange tout, served with a deglazed red wine sauce and mint jelly ~ ~ Grilled spinach and blue cheese stuffed chicken medallions topped with a creamy sauce and served with steamed vegetables in season ~ ~ Linguine with red wine bolognaise, crispy garlic bread and Italian salad ~ ~ Barbecued steak, served with potato gratin and warm beetroot salad ~ ~ Oriental stir fry incorporating colourful peppers, and bright greens served on a bed of penne ~ ~ Pork tenderloin medallions flambéed and served with a Mount Gay Jamaican Rum sauce and colorful roasted veges ~ ~ Barbecued tuna steaks marinated and served with a sesame ginger lime sauce, and couscous tossed veggies ~ ~ Asian inspired salmon with quinoa and black bean medley ~ ** Desserts ~ Flambéed banana crepes, dusted with nutmeg and topped with ice-cream ~ ~ Torched Berry brulee ~ ~ Rich dark chocolate mousse sprinkled with mint sugar ~ ~ Passionfruit mousse over a honey crumble ~ ~ Home made pavlova with colorful berries and chantilly cream ~ ~ Apple and cinnamon crumble topped with whipped cream ~ ~ Poached pears in a red wine reduction with a scoop of vanilla ice cream ~ |
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Pref. Pick-up: | Village Cay |
Other Pick-up: | Village Cay |
Refit: | 2021 |
Helipad: | No |
Jacuzzi: | No |
A/C: | Full |
- | |
Fuel Consumption: | - |
Cruising Speed: | - |
Max Speed: | - |
Winter Area: | Caribbean Virgin Islands (BVI) |
Summer Area: | Caribbean Virgin Islands (BVI) |
Salon Tv/VCR: | Yes |
Salon Stereo: | Yes |
Sat TV: | Uncapped WiFi |
# of Videos: | - |
# DVDs/Movies: | Yes |
# CD's: | Yes |
Camcorder: | - |
Books: | - |
Board Games: | Yes |
Sun Awning: | Yes |
Deck Shower: | Yes |
Bimini: | Yes |
Water Maker: | 80 gal/hr |
Special Diets: | Inq |
Kosher: | Inq |
BBQ: | Yes |
# Dine In: | 8 |
Minimum Age: | - |
Generator: | 11.5kw |
Inverter: | 2x1850 |
Voltages: | 115v and 230v |
Water Maker: | 80 gal/hr |
Water Cap: | 254 Gal |
Ice Maker: | Yes |
Sailing Instructions: | - |
Internet Access: | Onboard WIFI |
Gay Charters: | Yes |
Nude: | No |
Hairdryers: | Yes |
# Port Hatches: | 16 |
Guests Smokes: | Transom Only |
Crew Smokes: | No |
Pets Aboard: | No |
Pet Type: | - |
Guest Pets: | - |
Children Ok: | Yes |
Hammock: | No |
Windscoops: | No |
Dinghy size: | 13ft AB |
Dinghy hp: | 60 |
Dinghy # pax: | 7 |
Water Skis Adult: | Yes |
Water Skis Kids: | Yes |
Jet Skis: | - |
Wave Runners: | - |
Kneeboard: | No |
Windsurfer: | No |
Snorkel Gear: | Yes |
Tube: | 2 |
Scurfer: | - |
Wake Board: | Yes |
Kayaks 1 Pax: | 2 |
Kayaks (2 Pax): | - |
Floating Mats: | Yes |
Swim Platform: | Stern Scoops |
Boarding Ladder (Loc/Type): | Transom |
Sailing Dinghy: | - |
Beach Games: | Yes |
Fishing Gear: | Yes |
Gear Type: | Trolling |
Rods: | - |
Crew License | Resort Course | Full Course | |||||||||
---|---|---|---|---|---|---|---|---|---|---|---|
Master | N/A | N/A | |||||||||
Divers | 6 | Tanks | 10 | BCs | 8 | Regulators | 8 | Dive Lights | - | ||
Air Compressor | Onboard | Wet Suits | - | Weight Sets | 8 | Dives/wk | 3 Dives pp | Night Dives | - | ||
General Diving Info - 3 FREE scuba dives per diver (non transferable) included in the base rate for 7 NIGHT CHARTERS ONLY. - Extra dives available at a cost of $150 per dive - includes diving equipment rental and tank refills. - Diving is only for CERTIFIED and CURRENT divers only. If divers have not dived within the last 3 years, a refresher course must be done before diving. This can be done before arrival through a certified dive operator or onboard GAMBIT at a cost of $200 per diver. Divers are to be in good health and show an average level of fitness. Any divers suffering from any medical condition that could effect scuba diving must get a doctors certificate before arrival. -Guests rent or bring their own wet suits, specialized gear and dive computers. |
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Diving Costs information - 3 FREE scuba dives per diver (non transferable) included in the base rate for 7 NIGHT CHARTERS ONLY. - Extra dives available at a cost of $150 per dive - includes diving equipment rental and tank refills. - Diving is only for CERTIFIED and CURRENT divers only. If divers have not dived within the last 3 years, a refresher course must be done before diving. This can be done before arrival through a certified dive operator or onboard GAMBIT at a cost of $200 per diver. Divers are to be in good health and show an average level of fitness. Any divers suffering from any medical condition that could effect scuba diving must get a doctors certificate before arrival. -Guests rent or bring their own wet suits, specialized gear and dive computers. |
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Contact us at 1-321-777-1707 or complete this form to discuss your vacation plans.