Gaia

YACHT TYPE: CATAMARANS

Gaia

  • 34,000 / Week
  • 39,500 (High Weekly Price)
  • 34,000 (Low Weekly Price)
  • Winter Port: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
  • Summer Port: USA - New England, USA - North East
  • Speed: over 20kts Knots/Hr
  • 6 Guests
  • 3 Cabins
  • 3 Queen
  • 1 Twin
  • Air Conditioning

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Description

The winner of the highly prestigious and adrenalin fueled TransPac (CA-HI) Race, GAIA is now available to charter for groups of up to eight in four cabins. For those who want to experience the excitement of sailing of one of the fastest Gunboats ever built (speeds of over 20kts are not unusual), GAIA is the yacht for you. Reconfigured for charter comfort and with a highly professional crew ready to provide estimable care and gourmet meals.

Specifications

  • Size: 66.00 Ft
  • Beam: 28.3
  • Draft: 7
  • Engine: 2 18kw electric drives 2 Generators
  • AC: Full
  • Year Built: 2015
  • Builder: Gunboat

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Gaia 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.

Chef Rebecca Marasco Menu Sample

All dishes can be adjusted for allergies and dietary preferences i.e. gluten-free, vegan, plant-based, and/or vegetarian upon advance request. Flexible to preferences for lifestyle, travel itinerary and size of each group. Various cultural traditions curate timing for meals and itinerary preferences, i.e. lunch may be the biggest meal of the day.

Breakfast

★ A fresh fruit bowl, smoothies, granola or toasts and coffee and tea will be available daily

★ Soft herbed scrambled eggs with a choice of crispy bacon, chorizo or vegetable medley

★ Classic omelet filled choice of cheese, protein and vegetable filling, crispy hash browns

★ Cinnamon-orange french toast with a side of mint-grapefruit brûlée

Lunch

★ Kale salad with miso-caesar dressing, shaved parmesan topped with seared local fish

★ Mediterranean salad with seared scallops topped with creamy avocado-lemon dressing

★ Tuna Nicoise salad with local greens, haricot vert and herbed caper dressing

Starters

★ Rotating styles of ceviche, local fish cured in fresh citrus juices

★ Crisp tomato and gruyère galette served with a cup of cucumber-pepper gazpacho

★ Stuffed mushrooms, spicy sausage or vegetables topped with melted parmesan

Main Entrees

★ Whole grilled fish of the day with zesty lime-mango salad

★ Marinated chicken thighs drizzled in cilantro-parsley chimichurri sauce and tomato rellenos

★ Mushroom rosemary steak with parmesan potatoes and lemon-honey garlic asparagus

Dessert

★ Not Your Mother’s Ginger Cake topped with fresh whipped cream

★ Chocolate avocado mousse topped with grilled pineapple

★ Burnt-butter bananas and vanilla ice cream topped with Caribbean rum sauce

 

 

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