Golden Ours, un Motor Yacht de 86 pies, disponible para charter de lujo con tripulación

MOTOR YACHT · 86FT

Golden Ours

Yate privado con tripulación

Descubrir

86

FT — MOTOR YACHT

8

GUESTS

4

CABINS

3

CREW

Summer Cruising

Winter Cruising

From

$49,500

Per Week

The Yacht

'Golden Ours' es un Motor Yacht con capacidad para 8 huéspedes, disponible para charter con tripulación.

Golden Ours Description and Charter Summary Information

GOLDEN OURS

Golden Ours, 2019 Sunseeker Motor Yacht — crewed yacht charter
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Especificaciones

At a Glance

Longitud
86 ft
Manga
22 ft
Huéspedes
8
Cabinas
4
Camas king
1
Camas queen
2
Cabinas twin
1
Año de construcción
2019

Información del yate

Detalles adicionales del yate, incluyendo amenities y equipamiento estándar para Golden Ours

Explorá Golden Ours

Please note that Hurricane Season is June - November and contracts during this time will require a Hurricane Addendum addressed by all parties. 4% Bahamas Tax Local Tax where applicable 3-day Minimum Requested for Florida Inquiries For Bahamas and New England charters, the owner requests a one-week minimum unless combined with another booking.

Plus Expenses · + ALL


    D A Y 1 :

    *All breakfasts include:

    A Selection of freshly baked or sourced pastries, pancakes, crepes or muffins Fresh local and in-season fruit platter

    Variety of yoghurts and homemade granola Cheese platter

    Fresh squeezed juice and Daily smoothie on request

    Cooked Breakfast Bacon, fresh herb baked mushrooms and tomatoes, avocado, eggs (Fried, Scrambled, Poached, etc.)

    Lunch

    French Twist Sandwich with roasted turkey, brie, red onions and tomato on a warm croissant

    OR

    Shrimp Cilantro Wrap with shrimp, avocado, mixed greens, salsa, cilantro, & mayo on a sun- dried tomato tortilla

    Dinner

    S t a r t e r

    Spring rolls (Chicken or Vegetable)

    Tempura Prawns with a sweet and sour dipping sauce

    M a i n

    Thai Green Curry over fluffy rice (Basmati, White or Yellow Jasmine) served with fresh cilantro and homemade naan

    D e s s e r t

    Mango Kulfi

    Passion fruit & Coconut Pavlova Bourbon & Brown Sugar Tiramisu

    D A Y 2 :

    *All breakfasts include:

    A Selection of freshly baked or sourced pastries, pancakes, crepes or muffins Fresh local and in-season fruit platter

    Variety of yoghurts and homemade granola Cheese platter

    Fresh squeezed juice and Daily smoothie on request

    Cooked Breakfast Bacon, fresh herb baked mushrooms and tomatoes, avocado, eggs (Fried, Scrambled, Poached, etc.)

    Lunch

    Organic Sirloin Burger with sharp cheddar cheese, heirloom tomatoes, romaine lettuce, secret sauce, avocado, bacon and caramelized onion

    OR

    Veggie Wrap with roasted vegetables, curry mayo, crisp lettuce, tomatoes & sprouts in a spinach wrap

    Dinner

    S t a r t e r

    Caprese Salad

    Fresh basil, cherry tomatoes and mozzarella slices

    M a i n

    Grilled Filet Mignon with lightly steamed green beans, mustard cream and a wild mushroom or pepper sauce

    OR

    Slow roasted rosemary and garlic lamb chops with rustic potatoes and a fresh Caesar salad

    D e s s e r t

    Fresh Lemon Berry Cream Tart Mini Raspberry Cheesecake

    Creme Brulee

    D A Y 3 :

    *All breakfasts include:

    A Selection of freshly baked or sourced pastries, pancakes, crepes or muffins Fresh local and in-season fruit platter

    Variety of yoghurts and homemade granola Cheese platter

    Fresh squeezed juice and Daily smoothie on request

    Cooked Breakfast Bacon, fresh herb baked mushrooms and tomatoes, avocado, eggs (Fried, Scrambled, Poached, etc.)

    Lunch

    Creamy Mushroom Soup served with freshly baked sourdough bread and butter

    OR

    Pan Seared Cod with sweet potato mash and a miso gaze, topped with a fresh sprouts

    Dinner

    S t a r t e r

    Glazed Tofu Bites with Peanuts and Ginger

    M a i n

    Short Ribs with Potato Pave, Braised Honey Carrots and Bearnaise Sauce

    OR

    Pan Fried Salmon with Tarragon Brown Butter and Truffle Pea Puree

    D e s s e r t

    Cappuccino Mousse with a chocolate almond brittle Orange Almond Cake with Citrus Cream

    Grilled Peaches with Vanilla Maple Mascarpone

    D A Y 4 :

    *All breakfasts include:

    A Selection of freshly baked or sourced pastries, pancakes, crepes or muffins Fresh local and in-season fruit platter

    Variety of yoghurts and homemade granola Cheese platter

    Fresh squeezed juice and Daily smoothie on request

    Cooked Breakfast Bacon, fresh herb baked mushrooms and tomatoes, avocado, eggs (Fried, Scrambled, Poached, etc.)

    Lunch

    Seared Scallops with a Quinoa & Apple Salad and Butternut Squash Puree

    OR

    Blood Orange and Thyme Glazed Duck Breast

    Dinner

    S t a r t e r

    Crunchy Crab Cakes with a Lemon Butter Sauce

    M a i n

    Roasted Chicken with cajun cream sauce on a bed of green chili garlic mashed potatoes

    OR

    Crispy Pork Belly with an Asian salad and chili ginger caramel sauce

    D e s s e r t

    Peach Vanilla Bean panna cotta with rum whipped cream Sweet cream ice cream and berries

    Butterscotch budino with salted caramel and pretzel crumble

  • TENDER: 435 Williams Sportjet Tender, 90 HP, with room for 7
  • 2 standup paddleboards
  • Snorkeling gear
  • Inflatable tube
  • Fishing Gear

Captain Jamie de Leeuw

Captain

Jamie de Leeuw

Mate Dylan Swindale

Mate

Dylan Swindale

Cook / Stewardess Jaime Peetz

Cook / Stewardess

Jaime Peetz

Captain: Jamie De Leeuw

Born in London, England, and raised in Durban, South Africa, Jamie has always had a passion for the sea. He grew up deep-sea fishing, free diving, and spear fishing with his stepdad. In high school, Jamie represented his province and later South Africa in rock climbing. Shortly after high school, Jamie earned his Dive Instructor certification in Roatan, Honduras, where he ran a dive master training internship and continued teaching until he accepted his first permanent yacht position eight years ago.

His hobbies include all types of fishing (especially fly fishing), mountain biking, photography, and traveling.

Mate: Dylan Swindale

Dylan's passion for the ocean began in his childhood, growing up on commercial fishing boats. Following a successful career in professional surfing, he founded his own surfboard company, Sanguine Surfboards, in 2020. After three years of running the business, Dylan and Jaime transitioned into the yachting industry, bringing their ocean expertise and entrepreneurial spirit to their new roles.

Cook / Stewardess: Jaime Peetz

Jaime has always found creativity in the kitchen, whether cooking or baking. With a passion for art and design, she's constantly creating—be it through food, crocheting scarves, or painting wall decor. After a successful year as a stewardess on a 62m yacht, Jaime decided to expand her career by becoming a cook/stewardess, combining her love for culinary arts with her exceptional service skills.

05 / Semanas disponibles

Disponibilidad de 'Golden Ours'

Cruising Grounds

Where Golden Ours voyages

Sample Itineraries

Sample crewed charter itineraries