Yacht: CHE - Size: 115

CHE

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  • Amenities Details
  • 7-Night Rates
  • Availability
  • Specifications
Six guests in three cabins. Two with queen beds and one with a king that converts to twin.
  • #

    Tewal sailing dinghy
    Inflatable water hammock with net (12ft ring)
    Floating arm chairs x4
    Floating deck chairs 4
    Floating loungers 2
    Beach umbrellas : yes, 2 large
    Beach chairs : yes
    Beach games : yes
    Picnic hamper for beach : yes
    Extensive camera gear onboard for crew to film and photograph adventures.
    Drones: yes

  • #

    Offered via rendezvous only

Season Name: Low Season    Currency: USD    Terms: (Caribbean Terms) Inclusive
    Additional Rate Details: #

    Check Charter Availability by Month

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    Specifications

    #Pax:6
    Length:115 ft.
    Beam:46
    Draft:9.3
    Make:
    # Cabins:3
    Cabin Configuration:2
    Showers:
    Tubs:0
    Wash Basins:4
    Heads:6
    Elec. Heads:
    TP in Heads: Yes
    Helipad: Inq.
    Jacuzzi: Inq.
    A/C:Full
    Engines/Generators:Fuel consumption Generators 150 liter per day Engines 25- 50 liters per hour.
    Year Built:2010
    Cruising Speed:10
    Max Speed:13

    Amenities

    Salon Stereo: no
    Salon TV: no
    Sat Tv: no
    Device Hookups:no
    Hammock:no
    Windscoops:no
    Bimini:yes
    Deck Shower: yes
    BBQ: yes
    # Dine In:no
    Hairdryers:yes
    Guests Smokes: no
    Pets Aboard: no
    Guest Pets: no
    Children Ok: Yes
    Minimum Age:
    Gym/Exercise: yes
    Elevators:
    Wheel Chair Access: no
    Inverter: no
    Voltages:
    Water Maker:
    Water Cap:5000
    Stabilizers: No
    Ice Maker: yes
    Internet Access:Onboard WIFI
    Sailing Instructions:yes

    Water Sports

    Tewal sailing dinghy
    Inflatable water hammock with net (12ft ring)
    Floating arm chairs x4
    Floating deck chairs 4
    Floating loungers 2
    Beach umbrellas : yes, 2 large
    Beach chairs : yes
    Beach games : yes
    Picnic hamper for beach : yes
    Extensive camera gear onboard for crew to film and photograph adventures.
    Drones: yes

    Price details
    • Year Built 2010
    • Length 115 ft.
    • Designer
    • Cabins 3
    • Maximum Guests 6
    • Starting From $95,000

    *2 Guests, 5 Nights with Half-Board Meal Package

    Book Now#

    Got a Question? We’ve Got Answers.

    Contact Us Today

    Meet our Crew

    Crew Member Warren East
    Crew Member Elizabeth East

    Read More
    ×
    watch crew interview #

    Onboard Dining

    Main Dish
    Dish 1
    Dish 2
    Dish 3
    Dish 4
    Dish 5
    Dish 6
    Dish 7
    Dish 8
    Dish 9

    Sample Menu Chef Elizabeth Lee

    • All meals are served with freshly baked bread
    • At the end of every lunch all meals are served with the option of
    • homemade ice cream, frozen yogurt or sorbet.
    • Day 1:

    Lunch

    • Filo encrusted cod served on a bed of bulgur pilaf with cherry tomatoes, cucumber, and shaved celery with summer salsa finished with a pampadom crisp
    • Lyonnaisse salad Duck confit with frisee lettuce, Dijon vinaigrette, with smoked bacon, tomatoes, green beans, and sous vide poached egg topped with a coral tuile.
    • Deconstructed Lobster “Russian salad”, with new potatoes, peas, carrots, and crispy chorizo on a bed of arugula served with a dijonnaise and parm crisp.
    • Sous Vide NY Strip finished on the grill with porcini cous cous, oven dried cherry tomatoes, grilled vegetables, fresh herbs, and balsamic reduction.
    • Chicken and kalamata olive home made ravioli on a bed of lemon asparagus emulsion with charred asparagus, and micro greens.
    • Nicosia salad: smoked black sesame encrusted sashimi grade yellow fin tuna paired with a caper infused potato salad, caramelized onion, roasted red pepper green leaf salad, cherry tomatoes, celery wedge, shaved cucumber, boiled egg, olives, nicoise olives, and reduced balsamic glaze.

    Dinner

    • 1st course
    • truffle burratta and grilled peach with micro greens, balsamic caviar, and a truffle Borolo reduction
    • 2nd course
    • Sous vide rib eye on a bed of spaghetti squash served with seared green beans roasted cherry tomatoes with horseradish cream, with a Hahn pinot noir reduction.
    • 3rd course
    • Inverted white chocolate demi spheres: white chocolate shell, meringue, strawberry confit, strawberry gelee, crushed meringue, spicy candied pecans, strawberry fluid gel, meringue kisses, and mint
    • Day 2:
    • 1st course
    • Tuna tataki served with a cucumber flower, pepper concasse and sesame vinaigrette
    • 2nd course
    • Black miso cod served on a bed of sticky rice with Asian vegetable sauté, pickled cucumber and fennel, in a Kombu broth with coriander oil finished with micro greens, and coriander flower.
    • 3rd course
    • Mango and basil panna cotta served in a glass with dragon fruit skewers and mint
    • Day 3:
    • 1st course
    • Sous vide Pork Belly served on micro greens with a pinot noir reduction and braised cipollini onions
    • 2nd course
    • Pork tenderloin served with seared gnocchi on a bed of cauliflower emulsion served with burnt cauliflower, roasted Campari tomato, micro arugula, pancetta crisp, and a porcini reduction.
    • 3rd course
    • Cherry smoked cognac infused chocolate mousse with almond tuile raspberry and strawberry confit.
    • Day 4:
    • 1st course
    • smoked sous vide brick of salmon on a bed of pickled red onion and arugula with herbed crème cheese and lemon wedge
    • 2nd course
    • Halibut wrapped in potato string on a bed of soft polenta with vodka braised tomato sauce, asparagus, shaved courgette and micro greens.
    • 3rd course
    • Chocolate Torte with pink peppercorn sphere and Frozen chocolate finger with vanilla cookie crust, black pepper ice cream, and peanut brittle. Finished with raspberries and pistachio
    • Day 5:
    • 1st course
    • Citrus infused lobster salad finished with a Lobster bisque and micro herbs
    • 2nd course
    • Leg of lamb roasted for 7 hours finished with sweet potato chips, oven roasted heirloom root vegetables, caramelized onions, mashed potatoes and a lamb demi- glace.
    • 3rd course
    • sous vide crème brulee served with sous vide peach, dehydrated star fruit, crème anglaise and strawberry caviar
    • Day 6:
    • 1st course
    • tuna served three ways tuna nigiri, tuna with a sriracha aioli in a cucumber shell, and seared tuna with a shitake crust
    • 2nd course
    • Curry scented poached Caribbean lobster tail atop a potato croquette finished with asparagus, coconut poached cabbage, micro coriander and coral tuile.
    • 3rd course
    • Tahitian vanilla cake with an almond crust finished with dehydrated candied crab apple, star fruit and berry parfait.
    • Day 7:
    • 1st course
    • sous vide foie gras marinated with cognac and a 7 spice rub paired with GSM reduction, caramelized onion, toast points and pear
    • 2nd course
    • Wagyu Filet mignon thinly sliced on a bed of truffle pomme puree (smoked) with chanterelle mushrooms and fresh truffle. On the side have freshly baked rolls, roasted carrots, and steamed broccoli. Served with French onion jus and demi glace.
    • 3rd course
    • new mold dark chocolate mousse stuffed with a Ferrero rocher finished with a dark chocolate mirror glaze and raspberry lyo with dark chocolate curls and coriander flower

    Lunch (fish)

    • Seared shrimp salad dusted with smoked paprika tossed with quinoa, cherry tomato salsa, arugula, and avocado feta crumble.

    Guest Testimonials

    What a magical trip

    Memories of snorkeling for the first time, overcoming fears of swimming with sharks, and eating seconds of spicy tuna. CHE brings the sweetest relationships together and makes the most unforgettable experiences that a simple “thank you” doesn’t hit as deep and meaningful as this trip has meant to us.
    

    
From neon fish to singing karaoke at midnight, it is so well with my soul.
    

    
We love the whole crew.
    

    
J + M

    Galapagos Grateful

    We were surrounded by beautiful wildlife, amazing lava rock formations, many land and water excursions with ancient turtles, blue-footed boobies, jovial sea lions, penguins, black tip/white tip and Galapagos sharks, lizards, albatross and so many more.
    

    
The Che crew was amazing and able to join many excursions, making more wonderful memories for us around the world.

    Amazing Crew

    The amazing crew was always there to make sure all our wants & needs were met! Perfect!
    

    
This is a never-ending story that transports you through a window in time that can never be duplicated, but enjoyed forever!
    

    
We love you!
    

    
Love always,
    
N & D
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