REFLECTIONS

YACHT TYPE: MOTOR YACHTS

REFLECTIONS

  • 80,000 / Week
  • 80,000 (High Weekly Price)
  • 80,000 (Low Weekly Price)
  • Winter Port: Bahamas
  • Summer Port: Bahamas
  • Speed: 20 knots Knots/Hr
  • 10 Guests
  • 5 Cabins
  • 1 King
  • 3 Queen
  • 1 Twin
  • Children-Friendly
  • Jacuzzi
  • Air Conditioning

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Description

This is the third charter yacht REFLECTIONS for her proud owners. They began yachting with an 85′ Pacific Mariner, then a 107′ Christensen and are now happy to be offering the five stateroom, 124′ Christensen for charter. They love Bahamas cruising and are currently outfitting REFLECTIONS with a new updated interior, full list of water toys, towed tender and of course a proven, experienced charter crew. The space on board this 124’ yacht is immediately felt in her width and her layout. REFLECTIONS aft deck dining and lowered bar area offer space for the entire group. Entering the main salon, you are greeted by a cheerful fish aquarium, spacious, comfortable salon with bar and formal dining. Moving forward on deck, enter the master stateroom with king bed and his and hers open master bathroom including a shower and Jacuzzi tub with plenty of natural light. Below are four additional staterooms, all with en-suite bathrooms and comfortable amenities for guests. There are three queens for couples and a room with twin beds as well. Upstairs on the fly bridge, be treated to a highly customized deck area and the most popular spot on board. REFLECTIONS expansive fly bridge offers three captain’s chairs, a full dining area, bar, BBQ grill, huge Jacuzzi and sun pads, a hammock for the ultimate relaxation, sun lounges aft when the toys are in the water and all with the choice of shade or sun. Come enjoy all the Bahamas and REFLECTIONS have to offer!

Specifications

  • Size: 124.00 Ft
  • Beam: 27
  • Draft: 7
  • Engine: 2x DDC/ MTU 16V -2000
  • AC: Full
  • Year Built: 1999
  • Builder: Christensen
  • 33' Everglades tender w/ 2x425 hp Yamahas (2019)
  • 18' Novurania Rib tender
  • (2) Yamaha Wave runners (2018)
  • Ronix district Wakeboard & boots (2019)
  • Airhead G-force towable tube
  • Paddle boards
  • Fishing gear
  • Full selection pole spears
  • Snorkel gear
  • Towable tubes
  • Assorted beach games (bocce balls)
  • Beach party set up (canopy, chairs)
  • Seabobs (tbd)
  • yoga mats
  • -Denon Surround System with AppleTV, Bluray, Airplay & Spotify w/ Distributed Audio throughout Vessel
  • -Individual A/V Systems in each Stateroom w/ DirecTV, Bluray and CD/BT Audio
  • WiFi with Cellular and Satellite data provided by KYMETA. (Data Usage billed on APA)
  • VOIP services available via KYMETA at nominal charge
  • Iridian Sat Phone

Accommodations

REFLECTIONS accommodates 10 guests in 5 spacious staterooms. The on-deck master stateroom as a king bed, full width His and Hers bath with marble shower and Jacuzzi tub. Below deck there four guest staterooms to include two VIP Queen staterooms aft to port and starboard. Forward, is an additional Queen stateroom and to starboard is the twin stateroom to port. All guest staterooms have an en-suite bath.

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REFLECTIONS 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.

BREAKFASTs DAILY FRUIT PLATTER, HOMEMADE HEALTH BREAD, CUSTOM EGGS OR BACON BY ORDER, YOGURT & CEREAL OPTIONS EGGS FLORWEIGAN
Poached eggs with smoked salmon, spinach & hollandaise on an English muffin

PALEO BANANA BREAD WITH COCONUT FLOUR
Gluten free & sweetened with bananas and maple syrup

SMASHED AVOCADO ON SPROUTED GRAIN SOURDOUGH
With sunflower seeds, microgreens, sumac & lemon

ORANGE & CRANNBERRY SCONES
Made with orange juice as a natural sweetener & craisins

VEGETABLE FRITTATA MUFFINS
Bell peppers, mushrooms and onions with thyme & feta cheese

OVERNIGHT SOAKED OATS WITH BERRIES
Soaked with almond milk, grated apples, raisins & chia seeds

SWEET POTATO HASH EGG BASKETS
Baked to golden crispiness, topped with cracked pepper

AÇAI SMOOTHIE BOWL
Superfood açai berry blended with banana & coconut water, topped with granola

HUEVOS RANCHEROS SPANISH OMELET
Eggs with salsa fresca, spinach & potatoes

CHOCOLATE COCONUT “PRONUTS”
A bliss ball in a donut shape made of dates, honey, coconut & raw cacao

JALAPEÑO JAM BAGEL SANDWHICH
Homemade spicy jam with arugula, tomato & cream cheese

QUINOA NUTELLA GRANOLA BARS
Grains, oats, nuts & seeds

BREAKFAST BURRITO WITH BACON, EGGS & GUACAMOLE ZUCCHINI FLAX SEED BREAD
With honey butter

 

LUNCH

CONCH SALAD STUFFED AVOCADOS
Tossed with lemon garlic aioli on a bed of arugula

ASSORTED FLATBREAD PIZZAS
Pesto & heirloom tomato, classic pepperoni, served with salad

ULTIMATE STEAK SANDWHICH
Sous-Vide steak with thyme & garlic, tomato relish on homemade ciabatta bread

BLACKENED SHRIMP WITH HEARTS OF PALM SALAD
Black beans, avocado, blistered corn with adobo vinaigrette

GRILLED CHICKEN ON ROSEMARY SKEWERS
Mixed veggies, zesty chimichurri herb sauce with quinoa salad

ZUCCHINI WRAPPED MONK FISH IN STEAMER BASKET
Grilled sweet peppers, bok choy, miso butter, coconut rice

MEXICAN TACO FIESTA
Slow roasted pork shoulder tacos, sizzling fajitas, salsa fresca & guacamole

RED SNAPPER WITH ROASTED FIG SALAD
Mixed greens, balsamic glaze, candied pecans

GRILLED SALMON WITH KALE CAESAR SALAD
Homemade dressing, poached egg & parmesan crackers

PEPPER CRUSTED AHI TUNA STACK
Avocado & mango salsa, cilantro infused oil, crispy wanton

LU’AU HAWAIIAN BBQ THEME
8 hour slow cooked ribs with homemade BBQ sauce, cabbage slaw

PAN SEARED GROUPER WITH PISTACHIO AIOLI
Pearl pasta, shaved fennel & orange salad

MISO MARINATED MAHI MAHI
Edamame & radish salad with a ginger dressing

QUICHE LORRAINE
Served with fresh Greek salad with marinated feta

DINNER

MAIN COURSESs HAZLENUT CRUSTED SEABASS
Romesco sauce, summer squash, celery root puree

TARRAGON SOUS VIDE LOBSTER TAIL
Seasonal vegetables, truffled mashed potatoes, butter saffron sauce

ROAST CHICKEN WITH SWEET POTATO CRANBERRY STUFFINGSautéed mushrooms, sage & thyme butter

HORSERADISH CRUSTED WILD SALMON
Fava bean smash, grilled asparagus, shredded pecorino

PAN SEARED FLOUNDER
Cauliflower puree, green beans, verjuice dressing, microgreens

BLACKENED WAHOO
Cajun spices with sweet potato wedges & broccolini

SCALLOPS & CRAB FILLED CREPES
Dill crème fraiche & sautéed spinach

SUSHI PLATTER
Fresh caught fish, sticky rice or quinoa option, wakame seaweed salad

SEARED DUCK BREAST WITH BELUGA LENTILS
Roasted butternut squash, star anise pan jus

GREEN LIPPED MUSSELS WITH THAI CURRY FOAM
Homemade kimchi pickled cabbage, coconut cream & kefir lime

SPINACH RAVIOLI
Homemade pasta with spinach & ricotta in a mushroom sauce

RIBEYE STEAK WITH CHIVE BUTTER
Balsamic onion blossom, creamy mashed potatoes, roasted heirloom tomatoes

APPLE CIDRE TWICE COOKED PORK BELLY
Potato rosti, red cabbage with chestnuts, ginger rhubarb relish

ROSEMARY RACK OF LAMB
Polenta fries, sautéed green beans, roasted red pepper sauce

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