BLUE PEPPER

YACHT TYPE: CATAMARANS

BLUE PEPPER

  • 39,250 / Week
  • 45,750 (High Weekly Price)
  • 39,250 (Low Weekly Price)
  • Winter Port: Caribbean Virgin Islands (US)
  • Summer Port: Caribbean Virgin Islands (US)
  • Speed: 18 knts Knots/Hr
  • 10 Guests
  • 5 Cabins
  • 5 Queen
  • 5 Showers
  • Children-Friendly
  • Air Conditioning

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Description

2019 USVI Charter Yacht Show – Best in Show (56’ to 65’) 2019 USVI Charter Yacht Show – 2nd place dessert winner in culinary competition 2019 USVI Charter Yacht Show – Best Themed Yacht Hop 2018 USVI Charter Yacht Show – 1st place in Save the Blue Water Competition BLUE PEPPER offers five guest cabins, each with a queen size berth, en-suite bath with stall shower, electric fresh water flush toilet and vanity. Each guest cabin has an individual control for the A/C to ensure your comfort. There is a very spacious salon, large aft deck for lounging and alfresco dining, and a lovely top fly-bridge offering a 360 degree view of paradise and is fully covered with shade awning for clients comfort.

Specifications

  • Size: 60.00 Ft
  • Beam: 30
  • Draft: 5
  • Engine: 2 x 110hp Volvo Diesels Cummins Onan quiet diesel 17kw 60hz generator
  • AC: Full
  • Year Built: 2018
  • Builder: Fontaine-Pajot
  • Noodles
  • Underwater lights
  • FISHING NOTE: catch and release ONLY.
  • Blue Pepper is equipped with a full medical kit, oxygen, as well as an automated external defibrillator.
  • They also have a child playpen 24"x33" which fits on the floor in the guest cabins for clients with little ones. All toddlers need a child life vest which parents should purchase at their local store to ensure a proper fit before the charter, complete with a tether please.
  • Onboard WiFi in USVI and BVI for email use, no streaming please.

Accommodations

5 spacious and well appointed staterooms each with en-suite dry bathrooms and separate stall showers. Toilets are all electric and have single press flush cycle. Headroom in cabins and saloon is just over 6’ 8”, toilet is 6’ 7” and shower stall is 6’ 11”. Cockpit has 6’ 11” of headroom. Yacht has quiet central A/C for guest comfort and each stateroom has individual A/C controls. Fly-bridge has full bimini over upper lounge area for shade.

BERTHS:
All cabins are standard size queen.

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BLUE PEPPER Sample Menu

Menu may vary. This is a sample of a recent menu. Please let us know of any dietary restrictions or special requests when booking.

Breakfast
Fresh fruit and smoothies when available
Pastry, eggs any way, bacon, cereal
Tea, coffee, juice
Breakfast item of the day (included below) 

Lunch
Served family style

Dinner

Plated three course meal

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1

Breakfast
Stuffed French Texas toast with guava and cream
Lunch

Burger bar with homemade sweet potato fries and truffle ketchup, coleslaw, potato salad
Dinner

Gazpacho soup
Citrus and wine poached Lobster tail with crispy roasted potatoes and zucchini
Creme brûlée

2

Breakfast
Eggs Benedict/Florentine with home fries
Lunch

Grilled Chicken Caesar salad, flank steak on grill with chimichurri, grilled garlic bread, veggie medley
Dinner

Conch fritters with garlic aioli
Tenderloin with butternut squash risotto and spinach
Berry panna cotta

3

Breakfast
Banana pancakes
Lunch

Prosciutto wrapped Scallops with parsnip purée, Beet, feta and avocado salad with raspberry vinaigrette, grilled asparagus and greens with quinoa, roasted root vegetables with Tarragon Miso dressing
Dinner

Pea and mint soup
French Cut lamb lollipops with Moroccan cous cous and sautéed carrots
Key lime pie

4

Breakfast
Avocado toast on homemade bread with poached egg
Lunch

Taco bar with fish tacos and mango salsa, Birria style beef tacos, consommé, radish and pickled onion, guacamole, homemade tortilla chips, black bean and corn salad
Dinner

Shrimp ceviche
Macadamia nut crusted Mahi-mahi with coconut rice and bok choy
Banana Fosters with Rum cake

5

Breakfast
Homemade cinnamon rolls
Cinnabon style
Lunch

“Caribbean lunch”
Whole grilled snapper, Curry and roti, rice and beans, jerk chicken and fried plantains
Dinner

Sesame Seared Tuna with Brussel Sprouts and wild rice
Lemon meringue tart

6

Breakfast
Spicy sausage, spinach and potato Frittata
Lunch

Shrimp and citrus Frisée salad, crab cakes with roasted pepper purée, veggie medley
Dinner

Mini Pho bowl
Duck breast with hoisin sauce, broccoli
Potato Purée
Mango cheesecake

7

Breakfast
Crepes with choice of filling. Lemon, Nutella, strawberries, ham and cheese
Lunch

Chicken satay skewers, peanut sauce, pad Thai, summer rolls, Asian slaw
Dinner

Burrata Caprese Salad
Grilled Salmon with lemon caper dill sauce
Fingerling potatoes and romanesco (or cauliflower)
Passionfruit sorbet

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