E-Brochure

LA SIRENA

$27,000 - $30,000 / WEEK
Inclusive

BUILT/REFITYEAR 2023
YACHTLength 51.00 Ft
NUMBER OFCABINS 4
NUMBER OFGUEST 8
TOTALCREW 2
CHARGESFROM $27,000 Inclusive




Boat Details

Cabins: 4
King: -
Queen: 3
Single Cabins: -
Showers: -
Wash Basins: -
Heads: 4
Electric Heads: 4

Sample Menu

Chef Julie Sample Menu

Breakfast

CLASSIC FRENCH CREPES
Filled with a medley of fresh fruits and topped with rum infused maple syrup

YOGURT PARFAIT
Bowl filled with Greek yogurt, mixed seasonal fruits, house-made granola and served with baked goods

CARIBBEAN BANANA AND BLUEBERRY FRENCH TOAST

Served with Brioche bread, spiced rum maple syrup

CREAMY SUMMER FRITTATA
Sundried tomatoes, fetta & basil frittata served with home fries

CONTINENTAL BREAKFAST
Mini Quiches, muffins, scones with fresh fruits

FRENCH ROLLED OMELET
Filled with tomatoes, asparagus and cream cheese served with seasoned home fries

SUNRISE EGGS BENEDICTS

Poached eggs on Canadian bacon, topped with hollandaise sauce, served on a toasted English muffin and hashbrowns

 

Lunch

ROASTED PECAN SALAD
Drizzled with warm bacon vinaigrette served with focaccia bread

SEASONED TENDER FLANK STEAK FAJITAS
With Pico De Gallo and crispy lettuce wrapped in a flour tortilla served with herb and butter roasted potatoes

CAJUN CRAB CAKES
Served with coleslaw and sweet potato wedges

SPICY CAJUN SHRIMP PILAF
With sliced avocadoes and fresh bread

CARIBBEAN FISH TACOS
Grilled seasoned local fish, creamy coleslaw, mango chutney on soft corn tortillas

GRILLED CHICKEN CEASAR SALAD
On bed a crisp romaine lettuce, croutons, bacon bits and Caesar dressing – served with garlic bread

CARIBBEAN FISH TACOS
Grilled seasoned local fish, creamy coleslaw, mango chutney on soft corn tortillas

SAVOURY SEAFOOD CREPES

Filled with seasoned local shellfish, topped with mornay sauce
served with grilled asparagu

 

Appetizers

ASSORTED FLAT BREADS
Balsamic glazed grilled peaches with whipped ricotta Figs with goat cheese, asparagus, arugula, and balsamic glaze

CREAMY PESTO BAKED BRIE
Topped with toasted almonds and served with pita chips

SPANAKOPITA
Spinach and feta cheese filled Phyllo pies

BUFFALO CAULIFLOWER BITES

Served with ranch dressing and veggies

CAPRESE SALAD
Sliced fresh mozzarella, tomatoes, and basil, drizzled with balsamic glaze

HOMEMADE HERBED HUMMUS

Served with warm pita chips and veggie

SEAFOOD STUFFED MUSHROOM CAPS
Filled with crab meat and herbed cream cheese and served with garlic baguette bites

 

Dinner

HERBED CRAB STUFFED SOLE
Served with Lemon garlic rice and grilled local vegetables

CRISPY BAKED CHICKEN ROLL
Tender chicken breast with sun dried tomato, goat cheese, bacon, and spinach, served with a creamy Dijon sauce and glazed carrots

GRILLED STEAK NEPTUNE

Topped with crab meat, asparagus and hollandaise sauce served with potato crockets

GRILLED HONEY GARLIC PORK TENDERLOIN
Served on a bed of mix greens, grilled veggies and parmesan mashed potatoes

CARIBBEAN CURRIED CHICKEN OR VEGITARIAN ROTI

Served with tangy mango chutney and mixed greens

HOMEMADE SEAFOOD GNOCCHI
Grilled local seafood served with marinara sauce, roasted cherry tomatoes and spinach

SESAME SEARED TERRIYAKI SALMON FILLET

Served with Caribbean rice, green beans and crispy plantains

 

Dessert

Mango cheesecake with fresh berries

APPLE TARTE TATIN

Served with rum mascarpone

CRÈME BRULEE

GRAND MARNIER CHOCOLATE COVERED PEARS

Served with ice cream

CARIBBEAN RUM CAKE

Topped with sweet tangy glaze

TROPICAL KEY LIME PIE

Topped with whipped cream

GRILLED PINEAPPLE WITH RUM SAUCE

Served with ice cream

 

Pick Up Locations

Pref. Pick-up: Contact Clearing House
Other Pick-up: -

Details

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

Engine Details

-
Fuel Consumption: -
Cruising Speed: 8 knots
Max Speed: 14 knotsUS Gall/Hr

Locations

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

Amenities

Salon Tv/VCR: Yes
Salon Stereo: Yes
Sat TV: -
# of Videos: -
# DVDs/Movies: -
# CD's: Streaming
Camcorder: Yes
Books: -
Board Games: -
Sun Awning: Yes
Deck Shower: Yes
Bimini: Yes
Water Maker: Yes
Special Diets: Inq
Kosher: Inq
BBQ: Yes
# Dine In: -
Minimum Age: -
Generator: yes
Inverter: yes
Voltages: -
Water Maker: Yes
Water Cap: 250 gallons
Ice Maker: Yes
Sailing Instructions: -
Internet Access: -
Gay Charters: Inq
Nude: Inq
Hairdryers: -
# Port Hatches: Many
Guests Smokes: Transom please
Crew Smokes: Inq
Pets Aboard: No
Pet Type: -
Guest Pets: No
Children Ok: Yes
Hammock: -
Windscoops: -

Water Sports

Dinghy size: Highfield
Dinghy hp: 30
Dinghy # pax: 8
Water Skis Adult: -
Water Skis Kids: -
Jet Skis: -
Wave Runners: -
Kneeboard: -
Windsurfer: -
Snorkel Gear: Yes
Tube: Yes
Scurfer: -
Wake Board: Yes
Kayaks 1 Pax: -
Kayaks (2 Pax): Yes
Floating Mats: Yes
Swim Platform: -
Boarding Ladder (Loc/Type): -
Sailing Dinghy: -
Beach Games: -
Fishing Gear: Yes
Gear Type: -
Rods: -

Scuba Diving Details

Crew License Resort Course Full Course
- - -
Divers - Tanks - BCs - Regulators - Dive Lights -
Air Compressor Onboard Wet Suits - Weight Sets - Dives/wk 6 Night Dives -
General Diving Info
3 dives included per certified diver

Diving group number depends on certified divers experience.
Diving Costs information
3 dives per week included for certified divers - charters 6 nights or more.

Additional dives $50 per dive per person.
Captain Ken Otte

QUALIFICATIONS
-Dive Instructor
-STCW Basic Safety Training
-Marine Medical Certificate

Ken has spent most of his working life in the customer service/hospitality business. He was raised and grew up in Calgary, Alberta where at a young age worked in his family’s steak house. The steakhouse “Blackbeard’s” was fashioned as a pirate ship complete with a plank, crow’s nest, miles of rope and nautical fixtures. Thinking back on the experience, Ken says it may have had a hand in shaping his destiny.

After his first scuba diving experience in Mexico, he knew he had found a hobby that he wanted to make a lifestyle. Having an adventurous soul, Ken went to work at Club Med in the Bahamas as a scuba instructor. The next move to the BVI led to five years of work in the diving/sail charter business. He fell in love with the beauty of the BVI and warmth of its people.

After five years Ken returned to Canada to raise a family and started a career in real estate. Missing the scuba diving and sailing he bought a sailboat on Lake Huron and starting a sailing school. After sailing possibly some of the best fresh water sailing in the world, the ocean was still calling for him. He returned to the BVI to the career he has always been most excited about and the place that is close to his heart.

Ken loves to share his passion, and knowledge of sailing, diving, and marine life with people from all walks of life to provide the ultimate vacation experience.



Chef Julie Robichaud

QUALIFICATIONS
-Food Handler Training
-STCW Basic SafetyTraining
-Marine Medical Certificate

Julie was born and raised in a small French Northern town in Ontario, Canada. Growing up, her summers were spent at the lake either swimming, boating, fishing or camping. Winters were spent baking goodies, drinking hot chocolates, campfires and riding ski-doo’s. She always had a love for the water and knew one day she would leave the long cold winters of the North and live somewhere warm and by the ocean, it just took longer to achieve!

She spent part of her Professional life as a Developmental Service Worker then went into Customer Service. Julie always believed in Providing the ‘Best-in-Class ’ Service, therefore has excelled and grew in all her roles.

Julie fell in love with sailing after Captain Ken took her on his sailboat for the 1st time, that day she knew she was hooked!

She spent the next three summers with Ken learning how to sail and living aboard his 36’ foot sailboat. it was then she knew living life to the fullest, being happyandhealthyaresoimportant. Anewcareerchangeneededtohappen for her, so she turned her focus to becoming a Chef. After countless hours learning and practicing, she graduated with honors from Ashworth College in Gourmet cooking and catering.
Julie is now living her dream and continues to accel at providing the best-in- Class service to our guests.






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


Available:
Hold/Option:
Booked:
Unavailable:

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