Caribbean
Western Mediterranean
Eastern Mediterranean
South Pacific
51
FT — SAILING CATAMARAN
8
GUESTS
4
CABINS
2
CREW
✓
SCUBA ONBOARD
From
$26,500
Per Week
63 reseñas63 reseñas
The Yacht
This 2022 51' Fountaine Pajot sailing catamaran is nothing short of extraordinary. G3 takes sailing charter yacht luxury to the next level as she boasts four large queen berths each with private ensuite baths including electric heads, vanity and separate showers. Cabins and yacht common areas offer wonderful natural lighting and great ventilation with full custom air-conditioning. The salon will seat all guests in comfort for lounging or dining with the exterior offering an alfresco dining experience to remember. Top deck seating and villa-style aft lounge area make this charter yacht one-of-a-kind. With numerous lounging areas to stretch out, there is plenty of space for gathering as a group or finding a private place for one or two to take all the Caribbean in.
Especificaciones
From the Logbook
G3 is an excellent option for charterers looking for a well-balanced and stylish catamaran at a competitive price point. The flow from the salon to the aft deck is one of its standout features, creating an inviting space to relax and dine while anchored in a quiet bay. Chef Chris and Captain Kayla bring infectious energy to the experience, elevating the atmosphere onboard and ensuring you’ll feel well cared for.
One thing to keep in mind: the flybridge is uncovered while underway, which might be less ideal for those who love lounging in the shade while underway. Overall, G3 is a fantastic choice for groups of up to 8 seeking a modern yacht with plenty of charm and personality.
Explorá G3
| Temporada | 2 Guests | 3 Guests | 4 Guests | 5 Guests | 6 Guests | 7 Guests | 8 Guests |
|---|---|---|---|---|---|---|---|
| Summer 2026 | $26,500 | $27,000 | $27,500 | $28,000 | $28,500 | $29,000 | $29,500 |
| Winter 2026 to 2027 | $26,500 | $27,000 | $27,500 | $28,000 | $28,500 | $29,000 | $29,500 |
| Summer 2027 | $28,000 | $28,500 | $29,000 | $29,500 | $30,000 | $30,500 | $31,000 |
| Winter 2027 to 2028 | $28,000 | $28,500 | $29,000 | $29,500 | $30,000 | $30,500 | $31,000 |
Eggs Benedict
Poached eggs served on a toasted homemade English muffin with smoked salmon, wilted baby spinach and creamy caper butter hollandaise.
Pain Perdu and American Style Pancakes
Cinnamon spiced French toast, fluffy pancakes served with fresh berries, yoghurt, maple syrup and other jams and accompaniments.
New York Style Freshly Made Bagels
Freshly baked New York style bagels with bacon, smoked salmon, cream cheese, capers, fresh sliced vegetables.
Shakshuka
Eggs poached in Moroccan cumin spiced tomato sauce with homemade olive focaccia muffins.
Bespoke Omelettes
3 egg fried omelette with a choice toppings:
Spicy fried egg with potato and chorizo hash
Roasted potato and chorizo hash with spicy fried eggs and avocado on a crusty sourdough toast with chives and sourcream.
Avocado toast and soft boiled eggs
Crushed avocado toasts with lightly spiced paprika soft-boiled eggs parmesan and watercress.
Served with soft, freshly baked blueberry muffins lightly sprinkled with cinnamon and fine golden brown sugar.
Acai Bowls
Served with a side of Acai bowls with forest berries, banana, chia seeds, coconut flakes and baked nuts
Overnight Oats
Oats soaked overnight in an oat honey mixture topped with fresh fruit and seeds to kick start your morning.
***All breakfasts accompanied with freshly baked pastry and cake alongside a fresh fruit of the season platter.***
Chicken Souvlaki
Greek style yogurt marinated chicken skewers wish freshly made tzatziki and hummus with roasted zucchini, eggplant and peppers. Accompanied by a tomato, red onion and cucumber Greek salad and warm pitas.
Soft Shell Crab Tacos
Beer Battered soft shell crab Tacos with mango salsa, pickled red onion and mexican slaw with a side of fresh corn, buttered and spiced.
Pulled pork bao buns
Hoisin and ginger pulled pork bao buns with spicy slaw with a side of asian noodle salad.
Seared Yellowfin Tuna poke bowls
Black sesame encrusted Tuna marinated in a light teriyaki sauce with sushi rice, zucchini noodles, edamame beans, pineapple, green onion, seaweed salad, pickled ginger.
Moules-Frites
Belgian-style Mussels cooked in a white wine parsley cream sauce with parmesan truffle fries, crusty bread and a light red onion and tomato salad tossed in a lemon and vinegar dressing.
Lobster Tail Salad
Lobster tail, thin sliced lemon soaked fennel with arugula salad dressed in a tarragon butter dressing.
Sweet Potato Gnocchi
Freshly rolled sweet potato gnocchi with a creamy sage butter sauce accompanied by a homemade cherry tomato and caper focaccia.
Sea Bass Ceviche
Spicy lime sea bass ceviche stack with a crushed avocado base and homemade plantain chips.
Zucchini fritters
Zucchini spiced, breadcrumbed and twice-fried served with a spicy lime mayo.
Scallops Rockefeller
Grilled scallops topped with a parmesan breadcrumb crust with a sweet chili jam.
Sushi Rolls
A range of varying Salmon, Tuna and shrimp sushi rolls with sticky sushi rice avocado, cucumber and sesame.
Baked camembert
Oven baked hot camembert with rosemary and garlic camembert with fig jam and mini basil oil focaccia toasts.
Charcuterie board
A wide selection of international cheeses, cured meats, nuts and olives alongside homemade mango chutney and oregano crostinis.
Garlic and Chilli Shrimp a pil-pil
Tiger shrimp cooked in a Spanish style sizzling garlic and chili oil topped with a dash of lemon and served with fresh baked bread roll.
Balsamic Glazed Short Rib
Slow cooked balsamic glazed short rib with buttery fondant potatoes and lemon fried tender stem broccoli.
Chicken Saltimbocca
Chicken breast stuffed with cheddar and sage wrapped in prosciutto with wilted cream spinach and roasted baby carrots.
Seabass
Pan fried sea bass atop creamy mushroom and asparagus risotto.
Pizza Night!
Freshly made dough and basil tomato sauce with a wide range of ingredients - cooked fresh on the boat using a portable pizza oven.
Toppings: Mozzarella, feta, cheddar, blue cheese, pepperoni, chorizo, ham, nduja, mushroom, onion, peppers, pineapple, spinach, arugula, roasted pear, toasted walnut, chilli honey.
Mint Chimichurri Lamb
Mint chimichurri grilled lamb cutlets with garlic potato puree and blistered cherry tomatoes.
Thai chickpea coconut curry
Creamy Thai coconut yellow curry with chickpeas, peppers with jasmine steamed rice.
Served with homemade garlic naans.
Seafood Paella
Slow cooked spanish seafood Galician style seafood paella using the freshest seasonal seafood catches available.
Mango mousse cheesecake
Mango cheesecake with a vanilla coconut crust topped with a sweet mango mousse.
Malteser tiramisu
A crunchy twist on the classic Italian coffee-cocoa cream dessert.
Dark Chocolate Ganache tarts
Individual dark chocolate ganache tarts with a salt caramel topping
Freshly Baked Lemon Pavlova
Freshly baked lemon meringue pavlovas with fresh berries and cream.
Poached Pear
Cherry wine slow poached pear with whipped mascarpone, red currants, honey and toasted almond.
Red Velvet Cake
Three-tiered red velvet cake with cream cheese frosting, paired with a dark pinot noir.
Crema Catalana
Traditional creme custard from the Catalan region flavored with citrus and finished with a hardened brown sugar topping.
***Special requests are always welcome ahead of time!***
Soft drinks, sodas, water, beers, well drinks and cocktails are available for your enjoyment.
Vodka brands: Tito’s, Stoli, Smirnoff
Whiskey brands: Johnny Walker, Dewars, Jack Daniels
Tequila brands: Souza, Milagro
Rum brand: Cruzan
Gin brands: Gordans, Tanqueray
An assortment of liqueurs.
Pino Grigio, Sauvignon Blanc, Chardonnay, Cabernet Sauvignon, Red Blend, Pinot Noir, Proseco
Truly, Highnoon, Love City, White Claw
Bud, Coors, Corona, Miller, Caribe, Presidente
| Resort Course Available | PADI Course Available | Compressor Onboard | Dive Tanks Onboard | Max Guests Per Dive |
|---|---|---|---|---|
| No | No | No | 10 | 6 |
Captain
Kayla Rosenstrauch
Chef/First Mate
Chris Allwright
MEET. YOUR CREW: 2024/2025 SEASON
Captain: Kayla Rosenstrauch
Chef: Chris Allwright
Kayla grew up along the Texas coast and spent her summers on the water aboard fishing boats and at the beach. This guided her passion for the ocean. At the age of 16 signed up for a scuba diving camp, in the British Virgin Islands, where she lived on a catamaran and went diving three times a day for 6 weeks. This is when her desire to become a Captain and Divemaster got started.
After obtaining her marketing degree at LSU, she first worked as a chef/hostess for Quarterdeck and then attended a sailing/captain’s school in South Africa where she did a 4-month program to obtain her RYA Yachtmaster Certification. This is when she knew she had made the right decision and followed her heart. Kayla returned to Croatia where she began working as a captain.
Kayla is a sociable and ultra-positive individual with a love for people and is extremely outgoing and enthusiastic about life!
Chris started off his love of cooking at a young age with his father who always encouraged him to make his own meals, no matter the challenge it may have presented.
He has a degree in geological science and worked in the advertising industry for 3 years before joining a culinary program to become a private chef. He has worked on charter yachts in Croatia and Greece and as a private chalet chef in the French Alps.
In 2022, Chris also worked as a relief chef for several different restaurants in different locations throughout Dublin. This afforded him a unique insight into different kitchens offering differing cuisines and styles.
Having first crossed paths in 2021 Kayla and Chris became best friends. They have had the opportunity to work together on charters in the Virgin Islands and in Croatia.
They are truly an outstanding duo and look forward to tailoring the experience to their guests preference, while sharing their love for cooking, cocktails, sailing, diving and sunsets on the ocean in their favorite bays. Kayla and Chris are super excited to run charters on G3!
07 / Semanas disponibles
Cruising Grounds
Crewed catamaran and motor yacht charters through Bequia, Mustique, the Tobago Cays, Mayreau, and the southern Grenadines.
Explore the serene Spanish Virgin Islands: pristine beaches, historic sites, and unspoiled nature await. The ultimate Caribbean sailing escape.
Experience the charm of a US Virgin Islands yacht charter. Discover pristine national parks, stunning beaches, and easy navigation in this Caribbean gem.
Explore a British Virgin Islands yacht charter for an unmatched sailing adventure. Idyllic Caribbean setting, easy navigation, and iconic beach bars await you.
Sample Itineraries
ST. VINCENT AND THE GRENADINES · 7 DAYS
A Grenadines sailing itinerary, day by day — Bequia, Mustique, Mayreau, the Tobago Cays, Union, Petit St. Vincent, Canouan. Trade-wind sailing, beach BBQs.
SPANISH VIRGIN ISLANDS · 7 DAYS
Vieques and Culebra by yacht — Bahía de la Chiva, Esperanza, Green Beach, Flamenco, Culebrita. A passport-free, downwind 7-day Spanish Virgin Islands week.
US VIRGIN ISLANDS · 4 DAYS
A 4-day US Virgin Islands itinerary — Maho Bay turtles, Lime Out tacos, Magens Bay, Salt Pond. Crewed charter from St. Thomas with private captain and chef.
Special Offer
G3 offers 10% off charters from April through August 8, 2026, and November through December 2026 (excluding Thanksgiving, Christmas, and New Year weeks) for 6 and 7 night bookings.
Descuento: 10%
