QUEST

YACHT TYPE: CATAMARANS

QUEST

  • 14,700 / Week
  • 18,550 (High Weekly Price)
  • 14,700 (Low Weekly Price)
  • Winter Port: Caribbean Virgin Islands (US)
  • Summer Port: Caribbean Virgin Islands (US)
  • Speed: 15 kts Knots/Hr
  • 6 Guests
  • 3 Cabins
  • 3 Queen
  • 4 Showers
  • Children-Friendly
  • Air Conditioning

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Specifications

  • Size: 57.00 Ft
  • Beam: 28
  • Draft: 4
  • Engine: (1) 12.5Kw generator (1) 3500w inverter
  • AC: Full
  • Year Built: 1991
  • Builder: Simonis
  • 6 bean bag chairs
  • Large retractable movie screen to enjoy movie night both indoors (salon) or outdoors (cockpit)

Accommodations

3 queen guest cabins each with ensuite electric head, wet shower and sink. Full A/C. “Spacious salon with bar, aft cockpit and forward trampolines”

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QUEST 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 1 •
Welcome aboard Island grill up surf and turf
 
Daily breakfast served with a selection of home made pastries, fruit salad and fresh fruit juices, smoothies, Tea and coffee 
 
Apart from our 3 meals a day, Chef Annabelle is known to create all kinds of snacks and goodies to reward well behaved sailors
 
• DAY 2 •
Breakfast
Smoked salmon and avocado eggs Benedict on sourdough bread served With home fries
Lunch
Super berry Acai Bowls with granola, fresh fruit, yogurt, coconut oil and chia seeds 
Sundowners 
 Bleu cheese stuffed bacon wrapped dates
Dinner Entree 
Pan seared Mahi Mahi over smashed salted fingerling potatoes with cilantro lime aioli and balsamic soy glazed asparagus 
Dessert
Island spiced rum cake served with homemade ginger ice cream 
 
• DAY 3 •
Breakfast 
Yogurt and honey parfait with fresh fruit 
Lunch
Fish burgers with Asian slaw and French fries
Sundowners
Coconut shrimp with guava salsa
Dinner Entree
Grilled skirt steak with chimichurri over island mash served with ginger glazed carrots
Dessert
Pineapple shortcake with fresh whipped cream
 
• DAY 4 •
Breakfast
Sausage, Veggie and cheddar frittata served with honey whole wheat toast 
Lunch
B.L.A.T- Bacon, lettuce, avocado and tomato on sourdough with a truffle aioli and kettle chips
Sundowners
Cod fish fritters with garlic tomato aioli
Dinner Entree
Whole fried snapper topped with ginger garlic butter served with traditional Puerto Rican rice and beans and tostones (smashed fried plantains) 
Dessert
Salted Almond fudge
 
• DAY 5 •
Breakfast
Creamy toasted coconut oats topped with fresh fruit and chia seeds
Lunch
Bleu cheese stuffed burgers/ or veggie burger with Carmelized onions and mushrooms served with sweet potato fries
Sundowners
Charcuterie platter- a selection of cured meats and cheeses, pepper jelly, seasonal fruits, smoked nuts, and olives
Dinner Entree 
Curried chicken with tomato choka, coconut creamed spinach, basmati rice and home made roti 
Dessert
Coconut Tembleque
 
• DAY 6 •
Breakfast 
Belgian waffles topped with home made whipped cream and fresh fruit 
Lunch
Caesar Salad with hush puppies and lemon garlic grilled chicken
Sun downers
Mediterranean platter with hummus, pita chips, stuffed grape leaves, kalamata olives, feta cheese, tabouleh and cucumber 
Dinner entree 
Pistachio encrusted lamb chops served with couscous and garlic lemon broccoli
Dessert
Chocolate fondue with fresh local fruits 
 
• DAY 7 •
Breakfast 
2 eggs any style served with home fries, toast, bacon and sausage
Lunch
Sautéed veggie sandwich with hummus and goat cheese on whole wheat  with kettle chips
Sundowners
Fresh ceviche with fried arepas
Dinner Entree
Lobster risotto served with prosciutto wrapped asparagus 
Dessert 
Guava Cheese cake 
 
• DAY 8 •
Breakfast
Gruyère popovers with spinach, tomato and garlic scrambled eggs and bacon 
 
Farewell snack pack
 
Bon voyage, buen viaje and see you next time!
 

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