Now or Never, a 112 ft Motor Yacht, available for luxury crewed charter

MOTOR YACHT · 112FT · NEW ENGLAND

Now or Never

Private Crewed Yacht

Discover

112

FT — MOTOR YACHT

8

GUESTS

4

CABINS

5

CREW

New England

HOME PORT

Summer Cruising

Winter Cruising

From

$65,000

Per Week

The Yacht

'Now or Never' is a Motor Yacht, accommodating up to 8 guests, available for crewed charter with a home base in New England .

Now or Never Description and Charter Summary Information

NOW OR NEVER

Now or Never, 2010 Westport Motor Yacht — crewed yacht charter
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Specifications

At a Glance

Length
112 ft
Beam
23 ft
Guests
8
Cabins
4
King Beds
1
Queen Beds
2
Twin Cabins
1
Year Built
2010
Year Refit
2020

Yacht Information

Additional yacht details including amenities and standard equipment for Now or Never

Explore Now or Never

    Season
    High Season
    Low Season
    Low Season (Fall/Winter)

    SAMPLE MENU ITEMS

    Rise & Shine

    Chef-Made “Log cabin” Sausage – maple, sage

    Tamago (Japanese omelet) Nigiri – sushi rice

    Stone Crab Omelet - smoked trout roe, crème fraiche

    Frittata - seasonal vegetables

    Fancy Toast – avocado, cucumber, tomato

    The Big Pancake – seasonal fruit, vanilla

    Eggs en fuego – tomato, aji rocoto

    Vanilla Yogurt Parfait – granola, tupelo honey

    The Philly – filet mignon, onion jam, fried egg, cheddar mornay

    Smoked Salmon Crepes – everything bagel

    Afternoon Delight

    Tomato & Fennel Bisque – rosemary grisini

    Chicken Katsu – panko breaded cutlet, mustard emulsion

    Pan–Roasted Snapper – citrus vinaigrette

    Smashed Cucumber Salad – buttermilk/poppyseed dressing

    P. L. T. – pancetta, lettuce, tomato, ciabatta

    Mango Salad – cashew, queso fresco, rum-spiked honey

    The Burger – dry aged beef, onion jam, cave-aged cheddar, quick pickles

    _______________________

    Canapés

    Oysters – dashi mignonette

    Oysters en Mimosa Gelee – grapefruit, rose’ Chickpea Panisse – scallion mayo


    Gazpacho Shooters – seasonal vegetables or fruit Hogfish Nigiri – nori, wasabi tobiko


    Stuffed Dates – gorgonzola, bacon jam


    Crustini – confit fennel, goat cheese

    Crudo (raw preparations)

    Hogfish Tartare – charred lime mayo

    Scallop Ceviche – aji amarillo, citrus

    Snapper – grapefruit, crispy garbanzo

    Spiny Lobster – avocado, jalapeño oil

    Black Bass – yuzu, cucumber

    ____________________________

    What’s for Dinner

    Grilled Whole Fish – blistered tomato, chimichurri

    KC Strip Steak – “Mom’s marinade”, fingerling potato, onion marmalade

    Braised Spiny Lobster – acqua pazza, zucchini

    South Florida Cioppino – royal red shrimp, snapper, venus ray clams

    Kale Risotto – wild mushrooms, truffles Seared Scallops – sauce Creole, okra Celery Root Gratin – scallion

  • TENDER: 2019 39' Yellowfin with triple 350hp + 18' Chittum Flats Boat
  • Water skis for adults
  • 2 standup paddleboards
  • Snorkeling gear
  • Inflatable tube
  • Wakeboard
  • Seabob
  • Fishing Gear
  • Underwater camera/video
  • Seabob
  • Floating dock

Captain Vance Allegre

Captain

Vance Allegre

Mate Kyle Lineberry

Mate

Kyle Lineberry

Hope Haley

Hope

Haley

Chef Trenton McLemore

Chef

Trenton McLemore

Deckhand Thatcher Schrafft

Deckhand

Thatcher Schrafft

CAPTAIN VANCE ALLEGRE

Vance was born is Huntington Beach California where he grew his passion of being on the water, fishing surfing and diving. He joined yachting eight years ago starting off in the engine room and then moving out on deck. Having sailed from as far east as Turkey to the Dry Tortugas and as far north as Boston and all throughout the Caribbean, he specialized in Northeast, Florida and Bahamas. While having experience in both private and charter his main goal is to insure everyone’s safety onboard while provide an unforgettable experience. During his free time, Vance enjoys fishing, surfing, spearfishing, hiking and yoga. 

MATE KYLE LINEBERRY

Kyle is a 25-year-old yacht mate with nearly seven years of experience in the yachting industry. Originally from Virginia Beach, he grew up fishing, surfing, and spending as much time outdoors and on the water as possible. Kyle has worked extensively throughout the Bahamas and along the U.S. East Coast from Maine to Florida, building a strong foundation in deck operations, safety, and guest service. With a passion for fishing, hunting, surfing, and the outdoors, he brings a strong work ethic, professionalism, and a positive attitude on board.

CHEF MATT HAWKINS

Matthew was born in Easton, Pennsylvania and relocated to South Florida twelve years. After attending Johnson & Wales, he trained under acclaimed chefs Norman Van Aken and Michael Schwartz, honing his craft in multiple cuisines. In his spare time, Matthew enjoys an active lifestyle and can typically be found on the beach or in the gym.

STEWARDESS HALEY HOPE

Haley grew up on the shores of Connecticut spending her summers on the water. After several seasons in hospitality, she decided to bring her knowledge to the sea and made the move to South Florida where she could be more hands on with guests. When not at sea, she likes traveling photography art and yoga.

DECKHAND THACTHER SCHRAFF

Growing up on the coast of Massachusetts, Thatcher spent much of his life on the water, from sailing and fishing to lobstering. His passion for the ocean led him into a career in yachting, where he has worked extensively throughout the East Coast and the Bahamas. Friendly, hardworking, and knowledgeable, he takes pride in helping guests make the most of their time on board.

05 / Open Weeks

'Now or Never' Availability

Cruising Grounds

Where Now or Never voyages

Sample Itineraries

Sample crewed charter itineraries