• 145,000 / Week
  • 160,000 (High Weekly Price)
  • 145,000 (Low Weekly Price)
  • Winter Port: Caribbean Virgin Islands, Bahamas, Caribbean Leewards, Caribbean Windwards, Cuba
  • Summer Port: Bahamas, Cuba
  • Speed: 18 Knots/Hr
  • 12 Guests
  • 6 Cabins
  • 1 King
  • 3 Queen
  • 1 Double
  • 1 Twin
  • 6 Showers
  • Children-Friendly
  • Jacuzzi
  • Air Conditioning

Inquire About This Yacht:


Following an almost $2 Million refit in 2018 EXCELLENCE is primed and ready to take you on your next adventure. With experienced charter Captain Tom White at the helm your guests will enjoy top notch service from an experienced crew of 8 and elegant cuisine provided by Chef Danny Davies. Featuring a rich mahogany interior décor with a satin finish, she has an elegant welcoming layout great for entertaining with friends & family. She accommodates 12 guests in 6 cabins including a palatial on-deck master forward on the main deck with his & hers bath. Her semi-displacement hull gives her a top speed of 18 knots & complete comfort both underway and at anchor with zero-speed stabilizers. Key amenities include full-service bar & alfresco dining on every deck, Jacuzzi for 8, great entertaining spaces and all the cool toys including a brand new 38′ Tow tender powered by triple 350hp engines. As if that wasn’t enough we can now offer a luxurious 2019 92′ Viking Sportfish to add to the package and the guest accommodations. Award for 2019 Ft. Lauderdale BEST chef and BEST table setting competition


  • Size: 150.00 Ft
  • Beam: 28
  • Draft: 7
  • Engine: 2 x MTU 16v 2000hp 2 85kw Norther Lights gen
  • AC: Full
  • Year Built: 2010
  • Builder: Richmond Yachts
  • 38' Fountain tender, brand new 2019 with triple 350hp engines
  • Slide from top deck
  • Jet Lev
  • 4 Seabobs
  • 2 Wave runners
  • 4 Paddleboards
  • 2 Kayaks 1 or 2 person
  • Snorkel Gear
  • Fishing Gear
  • Towed Toys
  • Banana Boat
  • Treadmill
  • Weights
  • Yoga Instruction available on Board
  • Beach set up - Tent, tables, chairs, beach loungers
  • Beach Volley Ball set up


King Size Bed
His & Hers ensuite Onyx Bathroom with large Jacuzzi Tub, Multi Head shower and 2 LCD Tv’s
Walk in closets
46″ LCD TV
Separate Sitting area with 46″ LCD TV with Kaleidescape

Queen Size Bed
Ensuite with granite counter-tops and marble floors
TV with Kaleidescape

Queen Size Bed
Ensuite with granite counter-tops and marble floors
TV with Kaleidescape

2 x Twin Beds
Ensuite with granite counter-tops and marble floors
TV with Kaleidescape

Queen Size Bed
Ensuite with granite counter-tops and marble floors
TV with Kaleidescape

VIP STATEROOM – Bridge deck
Custom Double size Bed
Ensuite with granite counter-tops and marble floors
TV with Kaleidescape

Please inquire for rates and availability.

Inquire About This Yacht:


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

15 Day Charter Menu Plan Plated

Breakfast- Fresh fruit platter, cold press juice, assorted breakfast pastries, yoghurts, smoked
salmon, avocado, cheeses, cereals, granola, muesli, porridge oats, toast, bacon, eggs, hash browns.
Additional cooked to order breakfast items, such as omelettes, eggs benedict, pancakes and
waffles, etc are available, plus Chef will recommend a daily, breakfast special for your guests.

Day 1 Lunch

Butternut squash and ginger soup served with fresh bread rolls.

Chopped vegetable salad- Endive and radicchio lettuce topped with roasted corn, tomatoes, carrots,
chickpeas, Parmigiano-Reggiano cheese and dressed with a sun dried tomato vinaigrette.

A salad of couscous, roasted beets, kale, plum tomatoes, lemon zest and arugula. Char grilled king
prawns in garlic and parsley olive oil.


Basil Pesto potato gnocchi with gorgonzola cheese.

Chilean Sea bass marinated in a miso & sake emulsion, broiled and finished with a ginger & miso
glaze. Brownie and ice cream sundaes.

Day 2 Lunch

Classic French onion soup, served with a floating grilled cheese croton.

Chicken Caesar salad, grilled chicken tenderloins served with chopped romaine lettuce, cucumber,
celery, croutons, shaved parmesan, crispy pancetta and served with a Caesar dressing.

A salad of carrot, fine green beans, pan fried quinoa, pumpkin seeds and orange.


Loaded Nachos, Black beans, corn, cherry tomatoes, chopped avocado, jalapenos and nacho cheese,
topped with cilantro.

Taco buffet- Hard and soft tortillas with the following to choose from- Grilled citrus chicken
strips, fajita style shrimp, fried fish and spicy beef, shredded green cabbage, cheese, cilantro
and onions, sour cream, mild salsa and guacamole.

Freshly made Churros with chocolate dipping sauce, cinnamon sugar and a light fruit salad

15 Day Charter Menu Plan Plated

Day 3 Lunch

Antipasti and cold cuts selection- Salami, mortadella, prosciutto, Parma ham, bresaola, pastrami,
grilled artichoke hearts, sundried tomatoes, olives, grilled vegetables, cheeses all served with
garlic bread.

Sicilian seafood pasta- A fennel and tomato sauce, pan fried garlic and herb catch of the day,
pasta, topped with saffron potatoes.

Zucchini carpaccio and fennel salad


Calamari served with a saffron and garlic aioli, crisp salad and lemon wedge.

Seared center cut filet mignon, béarnaise sauce, served with truffle roasted fingerling potatoes,
sautéed greens and roasted beets.

Red velvet cake and crème Chantilly

Day 4 Lunch

Zucchini soup

Seared Ahi Tuna with ginger and sesame seed, Chinese leaf salad

Quinoa, broccoli, cucumber, zucchini, Garbanzo bean, yellow capsicum pepper, and roasted beets


Mushroom and fennel tartlets with roasted plum tomatoes

Dry mustard rubbed chicken stuffed with Gouda wrapped in prosciutto ham served with green
peppercorn jus

Lemon meringue pie

Day 5 Lunch

Beach BBQ- BBQ pork ribs, rib eye steaks, lemon and basil grilled chicken, beef burgers, sausages
served with a selection of salads, BBQ beans and corn.


15 Day Charter Menu Plan Plated

Hand made fresh pizza, French fries, garden salad and slaw- Pizza are made from scratch and guests
can choose their own toppings to suits their taste. Cheese, mozzarella, tomato, Pepperoni, salami,
grilled chicken, mushroom, artichoke, asparagus, tuna, shrimp, red onion, rocket, lobster tail,
bacon, garlic and fresh spinach.

Double chocolate fudge cake and hot fudge sauce

Day 6 Lunch

Cream of leek and potato soup served with homemade bread and butter Jerusalem artichoke and parsnip
risotto with parsnip crisps and fresh truffle

A green salad of lamb’s lettuce, cucumber, celery, white radish, arugula, toasted pine nuts and
sesame seeds.


Slow roast pork belly, zucchini squash puree, spring greens

Thai green king prawn and conch curry served with coriander rice, pickled vegetables and peanut
sauce Apricot bread and butter pudding served with crème analgise

Day 7 Lunch

Tomato soup and garlic bread

Lebanese baked salmon with a warm tabbouleh couscous, fresh mint and feta cheese salad

A waldorf salad of endives, green apple, walnuts, red onion, celery, broccolini and asparagus tips


Tomato and mozzarella caprese salad

Red wine braised beef brisket, baby onions, mushrooms, roasted parsnips and whipped potatoes Pear
tarte tatin with toffee creme fraiche

Day 8 Lunch

15 Day Charter Menu Plan Plated

Broccoli, blue cheese and pear soup served with garlic crisp bread Spinach, mushroom and ricotta

A green salad of avocado, celery, cucumber, green beans and fennel.


Grilled lamb cutlets with green beans, mint and shallots Miso-baked grouper with sesame dressing
and pak choi Toasted almond panna cotta

Day 9 Lunch

Roasted chicken Ramen noodle soup served with a soft boiled egg

Hachis Parmentier- Classic French comfort food. Similar to Shepherds pie and served with green
beans and carrots

A quinoa salad of broccoli, roasted butternut squash , kale, spicy baked chickpeas and toasted
pumpkin seeds.


White almond soup

Grilled Lobster served with garlic butter and New York strip steak, portobello mushrooms, grilled
corn, celeriac and Kohlrabi slaw

A selection of sorbets

Day 10 Lunch

British style Fish and chips served with peas and lemon wedges Porcini mushroom and kale risotto
served with focaccia crisp bread Dinner

Chinese style crispy duck, cucumber, green onions, pancakes

Sweet and sour chicken served with chow mein noodles and egg fried rice. Key lime pie and chocolate
ice cream

15 Day Charter Menu Plan Plated

Day 11 Lunch

Clam chowder- New England style served with San-fran style sourdough toast. Chilled Jumbo stone
crab, creamed spinach, corn, coleslaw


Burrata, tomato, basil and balsamic dressing Osso Buco served with risotto alla Milanese

Custard filled Profiteroles with dark chocolate sauce

Day 12 Lunch

Bento box style selection of hand-made sushi including tuna Hosomaki roll, Salmon roe Ikura gunkan,
teriyaki chicken, avocado and cucumber Chu maki, Nigiri-zushi, soya dipping sauce, pink pickled
ginger and wasabi

Roasted red pepper and garlic hummus salad with celery, radish, cucumber, bell peppers and crisp


Pork and mushroom arancini served with an Amatriciana sauce

Seared veal chop, mashed potatoes, broccoli, Brussels sprouts, mixed greens. Vanilla crème brulee,
poppy seed shortbread biscuits

Day 13 Lunch

A warm salad of roast chicken, tender stem broccoli, asparagus, kale, sugar snap peas and penne
pasta with blue cheese croutons

Mushroom and garlic bread wellington, prosciutto, asparagus duxelles, mustard, mushroom veloute and


Fresh potato crab cakes made with green onions and lemon, served with a mixed leaf salad and a
light mustard dressing

15 Day Charter Menu Plan Plated

Spring lamb, aubergine compote, cheese and chive pomme croquette, port and cherry jus. British Eton
Mess- crushed meringues with cream and strawberries

Day 14 Lunch

Heritage tomato and burrata salad with balsamic glaze, olives, and a basil oil dressing Grilled
chicken, creamy mushroom linguine served with baby spinach and red vein sorrel


Tuna tartare with fennel tops, pickled pink ginger and a sweet soy dressing Prawn orzo risotto with
monkfish and red snapper

Ribeye steak serve with truffled mushroom mac ‘n’ cheese, greens and baked beetroot puree Poached
pear, honey and mascarpone mousse with a oat crumble

Day 15 Lunch

Sweet potato & chickpea tikka masala, sticky coconut rice, mint raita and flatbread

Char-grilled halloumi, quinoa and puy lentil salad with plum tomatoes and romesco sauce


Prawn orzo risotto with monkfish and red snapper

Corn fed chicken breast stuffed with roasted garlic and chestnut mushrooms, served with dauphinoise
potatoes, kale, smoked carrot puree and roast chicken jus

A selection of cheese and biscuits


All Lunch menu will be served with a selection of salads and cold buffet options, as requested.

All dinner menu can be started with an amuse bouche or canapes and finished with the option of ice
cream, sorbets, fresh fruit salad or platter, cheese and crackers or homemade cookies.

ll dishes can be adapted to suit dietary needs or requests. All menus are an example of the dishes
that will be severed and are subject to changed due the location and seasonal availability of

Any celebrations, birthdays or religious occasions will be catered for appropriately. Charters over
the Christmas holidays will include a full traditional Christmas Turkey Dinner with all the
trimming, mince

pies, decorations and Christmas pudding, unless requested otherwise.


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