THE PEDDLER

YACHT TYPE: MOTOR YACHTS

THE PEDDLER

  • 65,000 / Week
  • 69,000 (High Weekly Price)
  • 65,000 (Low Weekly Price)
  • Winter Port: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
  • Summer Port: Caribbean Windwards
  • Speed: 22 kn Knots/Hr
  • 8 Guests
  • 4 Cabins
  • 1 King
  • 2 Queen
  • 1 Twin
  • 4 Showers
  • Children-Friendly
  • Jacuzzi
  • Air Conditioning

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Specifications

  • Size: 86.00 Ft
  • Beam: 22' 7
  • Draft: 6' 3
  • Engine: Engines MAN 1800hp x 2 Generators Kohler 32kw x 2 At Max speed of 22 kn, 750 Litres/Hr
  • AC: Full
  • Year Built: 2019
  • Builder: Custom
  • 2022 28’ Boston Whaler 280 Outrage with twin Mercury 300s
  • 1 x 18’ Williams Jet Tender
  • 2024 Yamaha Waverunner VX Cruiser HO (1-3 person)
  • 2 x Flite Boards Standard 99L Silver
  • 2 x Jobe Seascooters
  • 4 x Nomad (electric personal dive hookah, like a Brownie’s Third Lung)
  • 1 x SUP - Rigid
  • 1 x SUP - inflatable that converts to a Kayak
  • Nauti bouy inflatable Dock
  • Assorted Fishing Gear (4 x trawling, 2 x casting)
  • Assorted Towables (1 wakeboard, 1 tube)
  • Assorted Snorkeling Gear
  • 4 x Inflatable lounge chair
  • Starlink

Accommodations

King master on the main deck, VIP Queen below, plus one Full on Port side which can convert to Twins, and then Twin beds in the Starboard cabin.

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THE PEDDLER 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

Lunch

Asparagus Caprese salad with a basil dressing
Roasted Cod with Romeso Sauce and Olive oil and Almond dressing
White Chocolate Caramel Pecan Fudge

Canapé

Beetroot and Goats cheese Crunchy cups

Dinner

Bresaola Parmesan Salad
Ribeye with Summer roasted vegetables with a shallot jus
Mousse au chocolat
~______________________________________~
DAY 2

Lunch

Individual tomato tartelets
Chicken Cesar salad
Millionaires Shortbread

Canapé

Bruschetta's topped with Spice Coated Salami

Dinner

Salmon gravlax with a soft boiled egg and radish salad
Mint and Cumin spiced lamb Chops served with Sweet Roasted Carrots and Tahini Dressing
Pavlova with Peaches and Berries
~_______________________________________~

DAY 3

Lunch
Pear Blue Cheese and Walnut salad
Garlic Buttered Pomodoro pasta with King Prawns
Chocolate Brownies

Canapé


Twisted Sausage Rolls


Dinner


Halloumi with Balsamic tomato Salsa
Sesame Tuna Tataki with wasabi and edamame
Summer Fruit salad
~__________________________________________~

DAY 4

Lunch

Octopus salad
Herb Crusted Pork Tenderloin with and apple glazed sauce
Homemade HoneyComb

Canapé

Herb Baked Feta with Toast dippers

Dinner

Stuffed mushroom
Sea bass with Cannelloni bean Summer Stew
Raspberry and Walnut Baked Camembert
~____________________________________~

DAY 5

Lunch

Beetroot Carpaccio with Pistachio and Burrata
Crisped Chicken Thigh with a mushroom and Garlic buttered sauce served with Light Potatoes
Mini CheeseCakes

Canapé

Basil Potato and Chive Frititta

Dinner

Melon Palma ham and pesto salad
Grilled Salmon Fillets with Mango salsa and Coconut rice
Vanilla Panna cotta
~__________________________________________~

DAY 6

Lunch
Greek Salad
Scallop and Prawn Risotto
Strawberry sorbet


Canapé
Charcuterie board

Dinner
Crispy Creamy Boursin Mushrooms
Braised Beef short rib with sweet potato purée
Crème Brulée
~____________________________________~

DAY 7

Lunch
Prawn Cocktail
Whole baked local fish with minted rice and spring salads
Home made Cookies

Dinner
Grilled Asparagus with quail’s eggs and chorizo
Roasted Duck Confit with Seasonal Vegetables and a Blackberry jus
Blueberry and Lemon Tart
~____________________________________________~

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