MY WAY

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YACHT TYPE: MOTOR YACHTS

MY WAY

  • 58,500 / Week
  • 62,500 (High Weekly Price)
  • 58,500 (Low Weekly Price)
  • Winter Port: Bahamas
  • Summer Port: Bahamas
  • Speed: 25 Knots/Hr
  • 8 Guests
  • 4 Cabins
  • 3 Double
  • 1 Twin
  • Jacuzzi
  • JetSkis
  • Air Conditioning

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Description

MY WAY is a stunning Westport fresh from a full refit in 2020 and is new to the Charter Market having been private since launch. No detail was overlooked on her interior and exterior refit and she is sparkling and ready to go! Full engine and mechanical rebuilds were completed in 2019. Featuring 3 double staterooms and 1 twin she is the ideal boat for both families and couples looking to escape for a little while. Captain Adam and his crew are polished professionals with many years of experience. A brand new 33′ tow tender rigged for fishing and plenty of toys add to her appeal.

Specifications

  • Size: 112.00 Ft
  • Beam: 24
  • Draft: 5.6
  • AC: Full
  • Year Built: 2005
  • Builder: Westport
  • 34' Regulator 2021 Tow Tender w/twin Yamaha 425xto
  • 16' Novurania w/ 90hp
  • 2 x Yamaha VX Cruisers HO (3 seaters high output engine)
  • 2 x Paddleboards
  • 1 x Clear kayak
  • Snorkel Gear
  • Tube
  • Wakeboard
  • Beach Setup
  • Deep Drop Fishing Reel
  • DirecTv
  • Plex Media Server (4,000 movies in Salon)
  • Apple TV
  • Distributed Audio system
  • Flat screen Tv's throughout
  • Local WiFi and HotSpot (Pepwave for sim cards and VSat for a fee)
  • VSAT - Sat TV KVH HD7 - Packages available at additional cost.
  • Sat Phone

Accommodations

VIP Queen Forward
King Master below
1 Twin stateroom
1 Queen stateroom

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MY WAY 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.

SAMPLE MENU

Chef Michael

Day 1.

 Lunch: Pan seared Local Red snapper Salad, Apple, fennel, orange segments, shaved red and green peppers and Sweet Vidalia onions.

Desert: Dragon Berry Sorbet

Dinner: Starter: Char grilled Octopus, Hoisin and cilantro glazed Boiled to absolutely Tenderness, Grilled for crispy texture everyone wants.

Main: Slow Braised Veal Shank in Port wine and served with fresh Roasted root Vegetables (whatever I can get local or fresh) Topped with Crispy Shallots and drizzled with a pan sauce Reduction.

Desert: Espresso Crème Brulee raw brown sugar torched, with hand whipped Vanilla Cream and fresh Berries.

 

Day 2.

 Breakfast: Lobster Benedict over fresh made sweet biscuits, with Annatto Hollandaise

Lunch: Ciappino, Heirloom tomato and basil sauce, seafood blend of Local fish, black muscles, Shrimp, Lump Crab meat, and half a lobster tail, topped with Remoulade – parsley, cilantro, lemon juice, garlic, shallots.

Desert: Mini Key lime Tartlets Served with Fresh ice cream of the day.

Dinner. Starter: Vichyssoise Soup, Cold Potato and leek with a touch of cream, drizzled with truffle oil and chives.

Main: Herb Roasted Australian Rack of Lamb, Balsamic glazed Asparagus, Aged Goat cheese Polenta Cakes, Mint port wine reduction.

Desert: Balsamic and Port wine Poached Pear, Cracked Honey Vanilla Ice cream, with Anisette, cinnamon sauce.

 

Day 3.

Breakfast: Fresh baked Zucchini Bread, Honey butter, Tropical fruit Platter, Omelets Made your way, Steak cut maple glazed Bacon.

Lunch: Ribeye Bruschetta, toasted Baguettes, Sliced grilled Harris Ranch Farm Ribeye, Cilantro and basil Pico de guillo, drizzled with balsamic reduction.

Desert: Blackberry Chocolate Mousse Cake, crème englase sauce.

Dinner. Starter: Fresh cut seafood Ceviche, flash marinated in Lime and orange juice, Orange Liquor Candied Lemon wheel.

Main: Veal Pillard – Thin sliced veal top round pounded out Breaded in Italian bread crumbs basil shaved parmesan, Truffle Arugula salad, Baby Marble roasted Potatoes, Served with a light veal jus.

Desert: Orange Soufflé, light and fluffy, served with mixed berry compote.

 

Day 4.

 Breakfast: Shrimp and lobster Grits, pimento cheese and fresh fruit

Lunch: Chicken Capresse, grilled chicken, sliced heirloom tomatoes. Fresh Mozzarella Cheese, shaved parmesan, drizzled with balsamic glaze.

Desert: Banana Fosters, flambéed in Brandy cinnamon and sugar.

Dinner. Starter: Tuna Poke, Hoisin Glazed, Diced Bell Peppers, Cilantro, Crispy rice Noodles

Main: Miso glazed Chilean Seabass, grilled lemon broccolini, Seafood Saffron Broth.

Desert: Grilled peach cobbler in Tartlet shell with peanut butter ice-cream.

 

Day 5.
 Breakfast: Nutella stuffed Creeps Fresh strawberries, yogurt Parfets on the side, fresh pastries.

Lunch: BBQ bacon wrapped Scallops, Plump sea scallops smoked hickory bacon, White bean and basil salad, with a pancetta cream sauce.

Dinner. Starter: Traditional Greek Salad, Tomatoes, Cucumbers, Peppers, Onions, Oregano, Feta, Kalamata Olives, Red Wine Vinegar.

Main: Beef Wellington, Filet with truffle Mushrooms wrapped in puff pastry. Dutch’s Potatoes, Grilled Cauliflower.

Desert: Chocolate Lava cake With a Black berry Glaze, whipped cream and hazelnuts

 

Day 6.

 Breakfast: Eggs, Bacon, French toast, and fruit.

Lunch: Sushi a great variety on cooked and raw, edamame, miso soup

Desert: Thai Tea Sorbet

Dinner. Starter: Cold Gazpacho Soup

Main. Firecracker shrimp, Mandarin oriental Salad, shaved almonds, sesame vinaigrette.

Desert: Peanut blond bars and an apple roulette

 

Day 7.

Breakfast: Quiche Florentine, Southwest Potato Hash browns, Fresh fruit, Avocado Toast.

 

 

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