E-Brochure

BUNDALONG

$67,000 - $77,000 / WEEK
All Inclusive

BUILT/REFITYEAR 2019
YACHTLength 80.00 Ft
NUMBER OFCABINS 5
NUMBER OFGUEST 10
TOTALCREW 4
CHARGESFROM $67,000 All Inclusive




Boat Details

Cabins: 5
King: -
Queen: 4
Single Cabins: -
Showers: 5
Wash Basins: 5
Heads: 5
Electric Heads: 5

Sample Menu

SAMPLE MENU

BREAKFAST

Broccoli & Swiss Cheese Frittata served with Roasted Breakfast Potatoes

Avocado & Goat Cheese Bagel with Poached Egg on a bed of Arugula

French Toast Casserole topped with Fresh Fruits and Grand Marnier Whipped Cream

Poached Eggs with Bacon Mushrooms & Homemade Artisan Bread

Goat Cheese & Truffle Scrambled Eggs with Croissants & Fresh Fruits

Sun-dried Tomatoes and Ricotta Omelette with Sausage and Homemade Artisan Bread

Lox Benedict with Arugula Salad in a Balsamic Reduction

LUNCH

Grilled Fish Tacos served on Corn Tortilla finished with Mango Salsa, fresh Guacamole, Sour Cream, Pickled Red Onion and Cabbage

Pulled Pork Sliders Presented with a Pineapple Slaw and Sweet Potato Wedges

MEZZE Board of Spicy Sesame Hummus, Meatballs, Roasted Eggplant Dip, Pita Bread, Fresh Vegetables, Pickled Red Onion and a Parsley and Tomato Salad

Fragrant Grilled Chicken on a Caesar Kale Salad

Poke Bowl of Fresh Tuna on Sushi Rice with a Japanese Mayonnaise Grilled Thai Beef on Garden Salad

Fresh Ceviche served with Plantain Chips

 

DINNER

Starter: Spring Rolls

Main: Sesame & Lime Zest Crusted Tuna on a bed of Quinoa and Cucumber Salad

Dessert: Homemade Triple Berry & Basil Sorbet in Elderflower Liquor

 

Starter: Baked Brie platter topped with Honey, Figs, and Pistachios

Main: Filet Mignon with Roasted Brussel Sprouts & Truffled Pommes Purée

Dessert: Hazelnut Cheesecake

 

Starter: Crab Cake on Tossed Arugula

Main: Scallops in Carrot Butter and Crispy Capers paired with Turmeric Cauliflower Risotto and Crunchy Almonds

Dessert: Ginger Infused Crème-Brulée

 

Starter: Greek Salad

Main: Grilled Shrimp with Mediterranean Sun-dried Tomato & Basil Fettuccine

Dessert: Chocolate Fondue & Fresh Fruits

 

Starter: Zesty Orange and Fennel Goat Cheese Salad

Main: Champagne Chicken Piccata served over Palmini and Spinach

Dessert: Chocolate Lava Cake

 

Starter: Gazpacho

Main: Blackened Mahi with Pear Chutney over Black Rice presented with Puréed Butternut Squash and Grilled Asparagus.

Dessert: Raspberry Mousse Tourelle

 

Starter: Cauliflower Velouté

Main: Miso Salmon with Charred Bok Choy on Asian Noodles

Dessert: Black Sesame Ice Cream Cone

Julie Vigneault – Chef.                

 

Pick Up Locations

Pref. Pick-up: -
Other Pick-up: -

Details

Refit: -
Helipad: No
Jacuzzi: No
A/C: Full

Engine Details

John Deere 404SAFM85 Generator: 1 x 27KVA Onan Genset
Fuel Consumption: -
Cruising Speed: 7
Max Speed: 14US Gall/Hr

Locations

Winter Area: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards
Summer Area: Bahamas

Amenities

Salon Tv/VCR: Yes
Salon Stereo: Yes
Sat TV: Unlimited WiFi throughout the yacht, which operates under an auto switching system.

Streaming is ok, depends on service.
# of Videos:
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-
# DVDs/Movies: -
# CD's: -
Camcorder: -
Books: -
Board Games: -
Sun Awning: -
Deck Shower: Yes
Bimini: -
Water Maker: -
Special Diets: Inq
Kosher: Inq
BBQ: Yes
# Dine In: -
Minimum Age: -
Generator: -
Inverter: -
Voltages: -
Water Maker: -
Water Cap: -
Ice Maker: Yes
Sailing Instructions: 1x
Internet Access: Onboard WIFI
Gay Charters: Yes
Nude: Yes
Hairdryers: -
# Port Hatches: -
Guests Smokes: -
Crew Smokes: No
Pets Aboard: No
Pet Type: -
Guest Pets: No
Children Ok: Yes
Hammock: -
Windscoops: -

Water Sports

Dinghy size: Williams 505 diesel jet tender
Dinghy hp: -
Dinghy # pax: 10
Water Skis Adult: Yes
Water Skis Kids: -
Jet Skis: -
Wave Runners: -
Kneeboard: -
Windsurfer: -
Snorkel Gear: Yes
Tube: 1
Scurfer: -
Wake Board: Yes
Kayaks 1 Pax: -
Kayaks (2 Pax): -
Floating Mats: Yes
Swim Platform: Yes
Boarding Ladder (Loc/Type): -
Sailing Dinghy: 1x
Beach Games: -
Fishing Gear: Yes
Gear Type: Extensive
Rods: 7
Captain
BRAD WINSLET
Brad started his sailing career when he was 10 years old. He didn't realize that it was going to be a way of life at that age but has made his way around the world sailing and working on various type of sailboats, ships, yachts. Growing up racing sailboats on a national level, he quickly moved up the leader board. Racing on the Varsity Team at Texas A&M at Galveston, he secured a Sloop National Championship, and was a podium finisher at numerous National Events. Outside of college sailing, he has been involved in multiple JBoat World Championship campaigns, Olympic class Regattas and qualifiers (Laser Class), many National Championship's (dinghy's and keelboats), offshore big boat racing (including a Traspac), and still loves to take a sunfish out on a Sunday Afternoon.
After a taking sabbatical he attended the Merchant Marine Academy, obtaining a Merchant Mariners Officers License, where he began working on commercial ships. Having completed a few Pacific crossings on cargo vessels, he realized he belonged back on the sunnier side of the industry- sailing vessels and private yachts. Since then, he has worked on private yachts and sailboats, the latest ones being on AD ASTRA, a 55ft catamaran, where he ran surf charters off of the Pacific side of Nicaragua for two years
Safety culture is second nature to him and you will feel comfortable and confident as you cruise the islands with Brad, he is currently an active Navy Reserve Lt. Brad has also spent years teaching and coaching sailing, and loves to share his knowledge to all of his guests, so feel free to get some sailing lessons while you are onboard!
When not on a boat, you can find him Kitesurfing, Surfing, diving (PADI certified), fishing, and spearfishing. If you catch him on land, he loves to ride motorcycles, bicycles, and enjoys to stay healthy, active, being surrounded by good music, people, and dogs!


Chef
JULIE VIGNEAULT
Experience / Qualifications:
Chef Julie Vigneault began her journey in the Hospitality Industry as a Flight Attendant. Over the following 10 years she expanded her skills, working in the Food and Beverage industry as a waitress and restaurant manager. More recently her talents have been featured in the Film & Set design world, working on many commercials, movies and series as an Assistant Food Stylist and Prop Master.
Her passion for cooking was fortified while operating her own B&B on the Pacific coast of Costa Rica. Living near Quepos town, the capital of sport fishing, she has also been cooking on charters and for professional fishing teams. Creativity is what makes Julie such a wonderful chef and host. For her, creating a mouth-watering menu is just half of the battle, she also offers highly attentive service to guests, a great ambiance and has an eye for detail. Julie speaks French, English and Spanish, enjoys photography and is always eager to learn new things.
Additionally, she has Co-Founded a now Nationally renowned NGO for Ocean Conservation and created the first National Clean-Up Day in Costa Rica. As a passionate Ocean lover Julie maintains an active lifestyle in water sports including; surfing, kite surfing, free diving, stand-up paddling or practicing yoga on the beach. She is a fitness enthusiast and is adventure-ready at all times.
Brad and Julie are so excited to have you join them on board Bundalong and they look forward to sharing their love of the water with you and yours!


Stewardess/Deck – Cameron Keefe
Being born and raised on the Maine coast, Cameron (Cam) is no stranger to the ocean. She grew up on the salt water, exploring Casco Bay and the Downeast islands on small sailboats. After spending many winters in the dark and cold, however, she decided to opt for more of a permanent summer lifestyle. She joined the yachting industry two years ago to pursue her love of travel and the sea. This led her to several jobs as a deckhand on board some of the largest motor yachts- traveling throughout South Florida, Bahamas, Caribbean, and Central America. It was then that a spontaneous sail trip aboard a very small boat around the Leeward Islands that she was hooked. Cameron is excited to utilize her deck and high end service experience to provide the smoothest and happiest experience for the guests. Besides that, she could spend all day at the beach surfing, diving, swimming, or any other adventure that presents itself. She believes that life is too short not to enjoy and so far this industry has combined her spirit for adventure with an unforgettable career. Oh, and if you need a backflip lesson or want to practice speaking Spanish... Just ask her!


4th Crew Member TBD








(15 December -30 April)
Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards
(1 May - 14 December)
Bahamas


Available:
Hold/Option:
Booked:
Unavailable:

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