E-Brochure

Bavarian Bliss

$20,000 - $23,500 / WEEK
Inclusive

BUILT/REFITYEAR 2022
YACHTLength 48.00 Ft
NUMBER OFCABINS 4
NUMBER OFGUEST 8
TOTALCREW 2
CHARGESFROM $20,000 Inclusive




Boat Details

Cabins: 4
King: -
Queen: 4
Single Cabins: -
Showers: 4
Wash Basins: 4
Heads: 4
Electric Heads: 4

Sample Menu

BREAKFAST

Eggs bennidictine with bacon and hollandaise sauce served with roasted sweet potatoes and thyme

Smoked salmon and creme cheese sesame bagel topped with red pickled onions and capers served with fresh fruits

French crepes rolled in with ham, cheese and asparagus, drizzled with a Dijon bechamel sauce

Turkish poached eggs served over a garlicky yogurt and fresh herbs, finished with a warm spicy butter with warm naan bread

Breakfast sandwich with bacon and cheesy scrambled eggs with freshly made fruit salad

French toast served with brandy flamed wild berries topped with a vanilla chantilly creme with a coulis of maple syrop

Creamy avocado toast with curry mayo topped with over easy eggs served with a mango,tomato and cilantro salad with limy vinaigrette

LUNCH

Fish tacos served on corn tortilla with a mango, tomato and pineapple salsa topped with pickled red cabbage, spicy mayo and limy cilantro

Smooth ceviche with coconut milk and clementine served with plantain chips

Charred shrimp & pesto Buddha bowls served on a bed of arugula salad and quinoa with avocado and pinneaple

Beef and mango salad with roasted cashew and pistachio nuts, cilantro and Thai basil with a honey based vinaigrette

Greek beef burgers with and herb-feta sauce served with wedged thyme fries and harissa mayo

Tuna tartar with English cucumber and fried wonton, served with a green luscious salad

 

Watermelon, cucumber, feta and mint salad with balsamic reduction topped with sweet chili charred shrimps

DINNER

Fattoush salad with lemony dressing

Yogourt marinated chicken breast, roasted peppers with basmati rice, homemade tzaziki sauce served with  crispy fried pita

Lemon cheese tart with a shot of limoncello 

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Buratta salad with grilled peach, heirloom tomatoes, ribbon of cucumbers with a balsamic dressing

Beef carpaccio with fried capers, shaved parmesan, yellow beets and arugula, balsamic reduction with crispy garlic bread baguette

Chocolate lava cake served with a raspberry coulis and pistachio ice cream and an expresso

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Kale Cesar salad, freshly grated parmesan, croutons and crispy bacon

Filet mignon served with roasted garlic fingerling potatoes, buttery green beans and a chimichurri sauce

Crème brûlée infused with rose water topped with wild berries paired with Poire Williams Prisonnière Pear Brandy

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Classic savoury Bruschetta with Italian tomatoes and finely chopped chives

Osso buco with zesty gremolata and creamy garlic parsnip purée

Dutch oven blueberry pancake with vanilla whipped cream paired with a lemon drop lavender shot

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Gazpacho made with Italian tomatoes, served with a sesame cheese bite

Gnocchis with wild mushroom creme sauce and crispy pancetta

Pana Cotta served with warm hot fudge sauce and fresh raspberries on top paired with an espresso martini

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Fennel and citrus salad served with a lemon sweet honey vinaigrette

Seared Codd served on super green cavalo Nero sauce spaghetti topped with a crispy lemony kale and sourdough crumble

Japanese cake with fresh creme paired with a mint Tom Collins

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Charcuterie board with local cured meats with a variety of cheeses, grapes and croutons

Paella with sweet chorizo, shrimp and chicken scented with safran

Classic Tiramissu paired with an amaretto shot

Pick Up Locations

Pref. Pick-up: Crown Bay Marina, STT, USVI
Other Pick-up: Red Hook/YHG, STT - West End,

Details

Refit: -
Helipad: No
Jacuzzi: No
A/C: Full

Engine Details

-
Fuel Consumption: -
Cruising Speed: -
Max Speed: -

Locations

Winter Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Summer Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)

Amenities

Salon Tv/VCR: No
Salon Stereo: Yes
Sat TV: -
# of Videos: -
# DVDs/Movies: No
# CD's: Yes
Camcorder: No
Books: No
Board Games: No
Sun Awning: No
Deck Shower: Yes
Bimini: Yes
Water Maker: -
Special Diets: Yes
Kosher: Inq
BBQ: Yes
# Dine In: 10
Minimum Age: Water safe
Generator: -
Inverter: -
Voltages: -
Water Maker: -
Water Cap: -
Ice Maker: -
Sailing Instructions: No
Internet Access: Onboard WIFI
Gay Charters: Yes
Nude: Inq
Hairdryers: No
# Port Hatches: -
Guests Smokes: On deck only
Crew Smokes: Inq
Pets Aboard: No
Pet Type: -
Guest Pets: No
Children Ok: Yes
Hammock: No
Windscoops: No

Water Sports

Dinghy size: TBD
Dinghy hp: -
Dinghy # pax: 10
Water Skis Adult: No
Water Skis Kids: No
Jet Skis: No
Wave Runners: No
Kneeboard: No
Windsurfer: No
Snorkel Gear: Yes
Tube: Yes
Scurfer: No
Wake Board: No
Kayaks 1 Pax: No
Kayaks (2 Pax): No
Floating Mats: Yes
Swim Platform: Aft
Boarding Ladder (Loc/Type): Yes/aft
Sailing Dinghy: No
Beach Games: No
Fishing Gear: Yes
Gear Type: Light Tackle
Rods: -
Meet the crew for season 2022/23!

Captain Sarah and Chef Malikée

Captain Sarah was born in Seattle, Washington and moved to the U.K at an early age where she grew up in Cambridge, England. Her love of architecture and history took her down the path of academic study and she earned a double bachelors in Real Estate & International Business Management, followed by a Masters degree in Urban Planning. In her early 20s she pursued a career in property development in Central London where she worked on large property development projects, with her speciality being in Master Planning large urban spaces.

Captain Sarah switched out the hard hat and steel toe cap boots for her snorkel and sailing gear in 2017 following an extended period traveling across Europe. Captain Sarah found an irrefutable passion for the Ocean during her time in Italy aboard a classic 27ft monohull. Her passion for sailing and the simplicity associated with an ocean based lifestyle was so great that she immediately began a 4 month intensive Yacht Masters Captain License in the Isle of Wight, U.K, one of the most difficult sailing areas in the World.

Following her training, Captain Sarah worked in a variety of positions aboard yachts, from Flotilla Captain on smaller monohull sailing yachts, to deck hand on 300+ft super yachts. Captain Sarah has most recently spent two years as Chef/First Mate aboard a 56ft catamaran in the US Virgin Islands. The variety of roles aboard many styles of yacht had given her the ability to excel in all areas of the yachting industry. Captain Sarah has worked on some of the biggest and most impressive super yachts in the world and has worked and travelled across three of the four continents.

Chef Malikée is a French Canadian from the multicultural city of Montreal, Canada. Her middle eastern heritage introduced her from a young age to a world of aromatic flavours, herbs and spices. She started cooking side by side with her mother early on and she quickly put her in charge of the spices aka “spice girl”. Malikée always had an interest in the art of beauty, which is why she obtained a college degree in Fine Arts and a university degree in Fine Arts and Communications Public Relations.

Right out of school, she felt like she was missing out on life and all the excitement and adventures it had to offer. One thing remained certain; she always felt at ease by the ocean, it brought her peace and happiness. Which is why instead of following a conventional trajectory, she chose to be a free spirit and create her own path, preferably near a source of water.

Malikée embarked on a journey of travelling, discovery, learning about different cultures and local foods. She lived on the beautiful island of Roatan, Honduras for 6 months and learned how to scuba dive and became a rescue diver. She has been fascinated with life underwater ever since and it made her more conscious about eating in a sustainable way. To support this lifestyle, Malikée worked for over a decade in hospitality, foodservice and beverages, sometimes as a waitress and bartender. She loves to create a memorable experience for her clients so it was only natural for it to translate, in due time, into the kitchen. All her different experiences, travels and work in the industry allowed her
to become a well rounded, self-taught home chef. Eager to please the pallet, her creativity comes in handy when it is time to elaborate on different textures and flavours.

In her free time, she also finds great enjoyment in pilates, painting and sculpting. She even had a little exhibition and jumped on the opportunity to do her coming out as an Artist to the world. Looking to the future, Malikée plans to attend the Italian Culinary Institute in Calabria, Italy; what better location to perfect her love for food and fine wines?

Captain Sarah and Chef Malikée have been close friends for years and make an incredibly dynamic and professional team with few limits. “We have the ability to relate to and connect with our guests in a genuine, friendly and fun-filled way that people love. We love sharing our passion for food, the ocean, diving and sailing with guests who are interested in the adventures that come with chartering Bavarian Bliss. We promote a high end relaxed and family friendly environment perfect for enjoying our little paradise in the Virgin Islands.

Captain Sarah and Chef Malikée look forward to welcoming you aboard Bavarian Bliss!



(15 December -30 April)
Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
(1 May - 14 December)
Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)


Available:
Hold/Option:
Booked:
Unavailable:

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