INDULGE II

YACHT TYPE: MOTOR YACHTS

INDULGE II

  • 42,000 / Week
  • 55,600 (High Weekly Price)
  • 42,000 (Low Weekly Price)
  • Winter Port: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
  • Summer Port: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
  • Speed: 25 Knots/Hr
  • 10 Guests
  • 4 Cabins
  • 1 King
  • 1 Queen
  • 2 Twin
  • 2 Pullman
  • 4 Showers
  • Children-Friendly
  • Jacuzzi
  • JetSkis
  • Air Conditioning

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Description

Built in 2006 and a 2022 refit, Indulge II is the ideal luxury yacht for kicking back and relaxing whilst on charter, showcasing clever use of space with an artful combination of integrated systems and luxurious features, she’s a crowd-pleaser for sure. She offers guest accommodation for up to 10 guests with a layout comprising a master suite, one VIP cabin and two twin cabins. When chartering with 10 guests, 2 of the guests must be children under the age of 12. She is also capable of carrying up to 4 crew onboard to ensure a relaxed luxury yacht charter experience. Set against the backdrop of your chosen cruising ground, you and your guests can enjoy fun on the water with the collection of water toys and accessories aboard Indulge II. Guests can feel the wind in their hair and jump the waves on one of the two Sea Doo WaveRunners and a plethora of water toys. If that isn’t enough, Indulge II also features a top deck hot tub. A large bow-pad with bimini top will protect yourself while enjoying your front row seating while island hopping. When it’s time to travel from land to see, it couldn’t be easier with a 20ft Zormenti 170hp Tender. It can easily pull skiers, wakeboards and more, plus it seats 10 for optimal guest comfort. Once onshore, she has 2 electric bikes that can be used by guests. Indulge II is a unique motor yacht and the ideal platform for an adventure charter that will guarantee unforgettable memories. TOYS: 2 Sea Doo Waverunners, Snorkeling Gear, 3 Paddle Boards, 2 electric bikes, 1 Wake Board, 1 Knee Board, Inflatable Water Toys, Adult Water Skis, 6’x18’ Floating Mat, & Beach Games. eFoil is an optional add on – Inquire for details.

Specifications

  • Size: 90.00 Ft
  • Beam: 23
  • Draft: 7.5
  • Engine: 2 - MTU Engines 2 - 32 Watt Kohler Generators
  • AC: Full
  • Year Built: 2006
  • Builder: Ferretti
  • 2 SeaDoo Waverunners
  • Hot Tub
  • 2 electric bikes
  • Oversized bow-pad with bimini top for shade
  • Large 18' x 6' floating mat
  • ****Seabob and E-foils are available for an additional cost****
  • Hot tub
  • Large Swim Platform
  • Automatic swim ladder on swim platform
  • Large bimini over large bow pad with pillow head rest
  • Large bimini on Flybridge
  • tanning pads on flybridge
  • beach chairs
  • Umbrella and chair for use on swim platform
  • Starlink Wifi
  • Sat phone if needed in emergency

Accommodations

ALL-INCLUSIVE RATES ARE FOR 7 NIGHTS ONLY. VIRGIN ISLANDS ONLY


8 -10 passengers
When chartering with 10 guests, 2 of the guests must be children under the age of 12

REFIT DETAILS: Indulge II went through a year long refit. She was out of the water for 8 months. Everything from the wood floor, carpets, walls and ceiling panels were replaced. Cabinets were refinished and Appliances were replaced. All new bedding and decor. The entire AC system was replaced with a dometic system which included 17 new air handlers. There’s new teak on the decks along with all new seat cushions and a bimini shade cover on the bow. Brand new engines were installed as well.

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INDULGE II 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.

DAY BREAK
Eggs Benedict Florentine with Side of Fruit

Brie Cheese Stuffed French Toast Roll-Ups with Blueberry Compote with Side of Breakfast Sausage, and Fruit

All American Continental - Sausage, Scrambled Eggs, Home Fries,Banana Chocolate Chip Muffins, Fruit & Granola Yoghurt Parfait, Toast and Jam

Huevos Rancheros with Chorizo topped with a  fried egg and Cilantro 

Smashed Avocado Toast Topped with Sunny Side Up Egg, Crispy Bacon, Diced Tomato and Queso Fresco

Homemade Cinnamon, Blueberry, and Chocolate chip Pancakes with Mixed Berry Compote, Sausage and Fruit

Fit for a Sailor Frittata Spinach Feta Caramelized onion

 

MIDDAY
Goat Cheese Stuffed Lamb and Sirloin Burgers Topped with Caramelized Onions, Candied Bacon and Black Truffle Mayo on a Brioche Bun 

Grilled Flank Steak & Burrata Salad with Homemade Honey Balsamic Dressing 

Seared Locally Caught Yellowfin Tuna Poke Bowls and fresh catch sushi rolls

Grilled Chicken Caesar Salad with homemade caesar dressing and croutons

Chili Lime Locally Caught Mahi-Mahi Tacos Topped with Avocado, Red-Cabbage,Queso Fresco, Crema  Homemade Guacamole and Mango salsa 

Seared Lamb Chops with Mediterranean Quinoa Spinach Salad

Greek  Chicken Kebabs with Bell Peppers, Cherry Tomatoes & Onions, served with Parmesan Basil Orzo Pasta and Homemade Tzatziki Sauce

 

HORS D'OEUVRES
Fresh Bruschetta with Goat Cheese Crostini

Smoke Salmon Wrapped Asparagus Filo Fingers

Smoked Salmon Lox  Cucumber Cannelloni

Chef’s Choice Cured Meat and Cheese Board

Crudite Platter with homemade Sun Dried Tomato Feta Hummus 

Caprese salad with Locally Grown Basil topped with Balsamic Reduction

Sushi Grade Tuna Seaweed Wasabi Creme Fraiche Martini

 

MAIN
Caribbean Jerk Salmon, Red Pepper Mango Avocado Cabbage Slaw over Coconut Rice 

Brown Butter-Basted Beef Fillet, Lobster Tail, Shallot Tarte-Tatin, Parsnip Purée, Rainbow Carrots, drizzled with Madeira Jus 

Moroccan Spiced Chicken Wrapped In Pancetta Served with Fig and Pistachio Boudin, Haricot Vert, Roasted Butternut Squash & Chicken Jus 

Charleston Crab Cakes over Roasted Red Pepper Purée served with Fire Roasted Corn and Caesar Salad

Sea Bass seared in Chili Crisp Served over “Not so Southern” Succotash and Corn Purée 

Chicken Piccata with Portobello Mushroom Linguine, served with Greek Salad 

Herb Crusted Lamb Chops, Rosemary & Thyme Dauphinoise Potatoes, Nicoise Salad, Balsamic Reduction

 

DESSERT
White Chocolate & Cardamom Tart, with Dark Chocolate Sorbet and Passion Fruit Yolk

Lemon Curd Tart with  Fresh Whip Cream and Raspberries

Hot Mango Soufflé with Vanilla Bean Ice Cream

Thai Fried Caramelized Pineapple, Lime Syrup and Coconut Rice Pudding

Vanilla Creme Brûlée 

Grandma Goforth’s Lemon Pound Cake

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