NOMADA Yacht Description
S/V Nomada is a luxurious lagoon 620 that can host up to 10 guests. Nomada was built in 2014. She has just come out of a extensive interior and exterior refit making her one of the most beautiful 620s of her class including including Waterworks fixtures, La Maison Pierre Frey upholstery, Matouk linens, and JANUS et Cie furnishings.
Nomada is equipped with some amazing fetches, for example and outdoor rain shower system, big tender with a 90 horse power on the back with an extended tender platform, 2 sea bobs, guest iPads with movies and 3 highly qualified crew ready at your service.
Professional photoshoot to come.
Advertised by DMA Yachting, the astonishing charter yacht NOMADA is a 62 ft sailing catamaran. The promiment features of NOMADA are her most appealing features and inviting socializing areas. NOMADA spends the season in Antarctica. She was delivered by the famous yacht builder Lagoon in 2014. A comprehensive refit was completed in 2022. The spacious yacht layout features 5 large cabins and easily accommodates up to 10 guests.
NOMADA is presented primarily as a sailing catamaran. The yacht layout radiates from the main saloon, which connects to the aft deck. The aft deck features a variety of seating areas and that's where the guests spend most of their time. The immersive cabins offer designer mattrace beds and feature ensuite bathrooms. The cabins are located below the main saloon, connected by stairs (inquire about handicapped access). Multiple portholes offer desirable views, while providing privacy if needed.
and a generator.
Accommodation
NOMADA accommodates 10 guests in 5 ensuite cabins equipped with stall showers and electric toilets. Each cabin equipped with hairdryer, toiletries and USB outlets.What is the cabin arrangement of NOMADA?
- 5 VIP cabins
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NOMADA Charter Price Details
Season Name | 2 guests | 3 guests | 4 guests | 5 guests | 6 guests | 7 guests | 8 guests | 9 guests | 10 guests | 11 guests | 12 guests |
Winter 2022 to 2023 | $33,000 | $35,500 | $38,000 | $40,500 | $43,000 | $45,500 | $48,000 | $50,500 | $53,000 | $0 | $0 |
Summer 2023 | $33,000 | $35,500 | $38,000 | $40,500 | $43,000 | $45,500 | $48,000 | $50,500 | $53,000 | $0 | $0 |
NOMADA Yacht Charter Price
# of charter days | Base Price | APA (deposit for provisioning, fuel, docking fees, etc) | Total | Note | |
---|---|---|---|---|---|
14 day charter | 66,000$ to 106,000$ | 13,200$ to 31,800$ | 79,200$ to 137,800$ | Discounts outside the main season are common. | |
7 day charter | 33,000$ to 53,000$ | 6,600$ to 15,900$ | 39,600$ to 68,900$ | Standard charter rate, base for all calculations. | |
3 day charter | 16,500$ to 26,500$ | 3,300$ to 7,950$ | 19,800$ to 34,450$ | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 33,000$ / 6 * 3 days = 16,500$ |
All prices are generated by a calculator and serve as a guide for new charterers. Any additional information of the Price Details section has priority over above. Availability is always subject to confirmation. Gratuity not included for it's discretionary character, usually 5%-25% of the Base Price.
Price Details
Price from: $33,000
High season rate: $53,000
Christmas / New Year's 2022/23: 1-10 Guests $60,000
Christmas week to end by December 26th. New Years to begin no earlier than December 28th
7 night minimum
BVI Ports Only
Christmas / New Year's 2022/23: 1-10 Guests $60,000
Christmas week to end by December 26th. New Years to begin no earlier than December 28th
7 night minimum
BVI Ports Only
Price Terms
InclusiveNOMADA Yacht Charter Locations
Summer Season
Winter Season
Amenities
Specifications
Features
More Specifications
Diving Yacht offers Rendezvous Diving only
Fishing
Green Initiatives
Water Sports
Other Entertainment
Ice maker X2
Hairdryer X6
Crew Information
Captain: Thomas Beesley
Captain: Thomas Beesley
Hi Guys! I’m Captain Thomas. Everyone calls me Tommo. I was born and raised along the beautiful East coast of South Africa. The ocean has really been a place that I have found the best in myself. I’ve surfed my whole life and competed in Skim boarding, eventually being introduced to sailing through my uncle. I then got my captains ticket after high school and traveled 2/3rds around the world on a 70ft schooner with 8 crew, 5 of which were from PNG! Thouroughly bitten by the sailing bug, I then moved onto a catamaran helping as a 3rd to run 10 pax dive charters for a company called Trade Winds for a year.
My proven ability gave me the opportunity to become the captain running charter yachts. Looking for new challenges I moved over to bigger motor yachts and big sailing yachts as Mate and Bosun chartering all over the Caribbean. I’ve always had a huge passion to meet new people and experience the best of what the world has to offer. My team and I look forward to meeting you and showing you the best charter, we have to offer.
RYA Yachtmaster Offshore / SA Sailing Yachtmaster Coastal Power and Sail / Food and Hygiene Certified
Chef: Bronwyn Gero
Adventurous ~ Creative ~ Thalassophile.
I am the real small town girl with big girl dreams. Growing up in one of South Africa's smaller towns, entertainment was limited and opportunities few. However, for a inquisitive and imaginative young mind, possibilities abounded.
Seaside holidays especially, fed my imagination and settled my soul. A deep affinity for ocean developed - it's a feeling of coming home, the sheer vastness humbles me, along with a peacefulness that cannot be reproduced elsewhere.
As a child baking was my introduction to the galley. Later, as a student, I practiced my cooking skills on my, sometimes unsuspecting, friends. I have always been fascinated and intrigued by food; the flavor profiles, presentation and the sheer sensory experience of a dish.
When I realised that nothing was holding me back, I took the leap of faith and decided to live my dream to be a Chef in a yacht in the Caribbean.
As a chef I have found that I’m unafraid and adaptable to try various cuisines. My charter experience has enhanced my ability in cooking for many types of eating preferences. I am also lucky to be able to continue to learn and try new things every chance I get.
I'm a industry professional with qualifications such as a Super Yacht Culinary Course, Health and Safety Certificate and my Divemaster qualification.
My zest for life and spirit of adventure - both in and out the galley - keeps me motivated and propels towards the luxurious world of charters, cruises and maritime cuisine.
Superyacht Culinary Course / Food & Health Safety Level II / RYA PWC Powerboat Level II
Stew/ deckhand: Ford Collier
Ford spent the first 10 years of his childhood living in Bermuda, where he found his passion for sailing, water sports and fishing at an early age. He then moved to Houston where he continued sailing in regattas in Galveston Bay. He also competed in various fishing tournaments inshore and offshore where he has homed in his fishing abilities. Ford went to Louisiana State University upon completing high school, where he studied and received a Business Management degree. After college, Ford decided to follow his true passion and joined the yachting industry.
He has logged over 10,000 nautical miles throughout his career working on various Motor Yachts in the Mediterranean and Caribbean. Ford takes great pride in his Texas Barbeque and Tex-Mex cooking skills and would be thrilled to serve the guests traditional Texas style meal. Ford will make certain that every holiday spent aboard Nomada is nothing less than perfect.
Powerboat Level II / Yacht rating Certificate
Menu
BREAKFAST
All breakfast will include cereals, toast, bagels, yoghurt and tea & coffee in addition to one or two of
the below options.
Eggs Benedict
A crispy rosti, mushrooms and a poached egg topped with Parma ham. Finished off with a classic
hollandaise sauce
French Toast or Fluffy Pancakes
Topped with seasonal fruit/s from the Caribbean.
Fruit Platter
A wonderful spread of seasonal fruit/s from the Caribbean.
Cheese and Meat Board
A variety of cheeses and cold meats.
Oven Baked Omelet
An eggs base filling with wonderful ingredients such as baby tomatoes, spinach, mushrooms, peppers,
ham/bacon/pork sausages.
Turkish Eggs
Perfectly poached eggs, served over a delicious garlicky yogurt, and finished with a warm spicy oil.
Portholes
Ham and egg cups, filled with cheese, top with tomatoes and herbs, baked to perfection.
Additional considerations: Scones, pastries and oat muffins
LUNCH
Seared Wahoo with Mango Salsa
Wahoo fillet served on a bed of basmati rice, quinoa and topped with a fresh mango salsa.
Gourmet Burger
A freshly made burger buns, patty, caramelized onions, brie cheese and a side of fries.
Fish Finger Sandwich
A freshly made ciabatta rolls, crispy coated fish, mixed leafy green, tartare sauce and a side of fries.
Seared Tuna & Nisoice Salad with Fresh Bread
Fresh tuna steak gilled on barbeque and served with leafy greens, green beans, potatoes and a garlic
dressing.
Chicken Ramen
Chicken, Spring onions, eggs, Sesame Seeds, radish, shiitake mushrooms, Ramen noodles in a spicy
chicken broth.
Mango Caribbean Poke Bowl
Salmon, sushi rice, red cabbage, edamame beans, pickled red onion, beans and nuts.
Spicy Chicken salad
Pineapple chicken, corn and marinaded pineapple rings served on leafy greens.
Fresh bread options: Beer bread, Pane Bianco, Baguettes and Challa.
DINNER - STARTERS
Ceviche
Served with some leafy greens, avocado (seasonal) and Melba toast.
Cauliflower Soup with Brown Butter and Cheesy Toast
A wonderful creamy soup topped with crispy sage.
Tomato and Roasted Peppers Soup
Served with a sprinkle of feta and bread sticks wrapped with Prosciutto.
Roasted Butternut and Feta Salad
Served with a citrus vinaigrette on a bead of rocket.
Mussels with Wild Garlic Toast
Cooked in a clear white wine sauce.
Cucumber, smoked salmon and avo stacks
A simple, refreshing and zesty stack of flavor.
Pickled Calamari Salad
Served on lettuce accompanied by toasted bruschetta.
Beetroot and Goats Cheese Salad
Served on a bed of baby spinach
DINNER - MAINS
Red Snapper
Asian snapper with sweet chili and lemongrass on a bed of Asian noodles.
Spicy Mahi-Mahi
Served with coconut rice and a goats cheese and spinach salad.
Lobster Thermador
Golden Caribbean lobster drizzled with a rich sauce, sprinkled with Parmesan. Served with rice and
green beans.
Mushroom Risotto
Creamy Italian rice cooked with a variety of mushrooms.
Shrimp Linguine
A zesty, chilli linguine served with leafy green side salad.
Peppercorn Sirloin Steak
Served with baby potatoes and side salad.
Crumbed Pork Chops
Served with mashed potatoes, Brussel sprots and a cheesy sauce.
Chicken Skewers with Espagnole Sauce
Served with potato and broccoli.
DINNER - DESSERTS
Milk Tart
A South African dessert originally created by the Dutch settlers in the "Cape" consisting of a sweet
pastry crust containing a custard filling.
Victoria Sponge Cake
A light fluffy sponge cake filled with creamy and jam.
Fruity Brulee Tart
The classic with a fruity twist.
Pannacotta
Berry pannacotta, lemon fudge, liquorice gel and liquorice crunch.
Key Lime Pie
A light and creamy key lime mousse in a cracker crust garnished with whipped cream.
Apple, Pear Crisp
A deconstructed crumble served with a scoop of vanilla ice-cream.
Tiramisu
Layers of coffee-soaked lady fingers and sweet, creamy mascarpone.
Sticky Chocolate Heaven
Chocolate brownie, coated with chocolate ganache and dusted with coco powder.
Poached Pears
Cinnamon, red wine poached pear served on a bed of crushed pistachios
SNACK OPTIONS
Coconut shrimp with Spicy Mayo
Sushi Platter
Dumplings
Mini Fish Tacos
Mini Sliders
Cheese Board
Plain Nachos
Deep Fried Mac and Cheese balls
Roasted Feta, Garlic, Basil & Cherry Tomatoes on Bruschetta
Zingy Thai Steak Salad served with toasted Bruschetta
Fish Cakes and Mayo Dip
Broccoli dip with Toasted Tortillas
Meza Platte
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- wpcf_ac: Full
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- wpcf_internet:
- wpcf_generator: 19.5 KW
- wpcf_engines:
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- wpcf_builder: Lagoon
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- wpcf_price_details: <b>Christmas / New Year's 2022/23</b>: 1-10 Guests $60,000 Christmas week to end by December 26th. New Years to begin no earlier than December 28th 7 night minimum BVI Ports Only
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- wpcf_menu: <p style="text-align: center;"><span style="text-decoration: underline; font-size: 14pt;"><strong>BREAKFAST</strong></span><br /><span style="font-size: 14pt;">All breakfast will include cereals, toast, bagels, yoghurt and tea & coffee in addition to one or two of</span><br /><span style="font-size: 14pt;">the below options.</span></p> <p style="text-align: center;"><span style="font-size: 14pt;"><strong>Eggs Benedict</strong></span><br /><span style="font-size: 14pt;">A crispy rosti, mushrooms and a poached egg topped with Parma ham. Finished off with a classic</span><br /><span style="font-size: 14pt;">hollandaise sauce</span></p> <p style="text-align: center;"><span style="font-size: 14pt;"><strong>French Toast or Fluffy Pancakes</strong></span><br /><span style="font-size: 14pt;">Topped with seasonal fruit/s from the Caribbean.</span></p> <p style="text-align: center;"><span style="font-size: 14pt;"><strong>Fruit Platter</strong></span><br /><span style="font-size: 14pt;">A wonderful spread of seasonal fruit/s from the Caribbean.</span></p> <p style="text-align: center;"><span style="font-size: 14pt;"><strong>Cheese and Meat Board</strong></span><br /><span style="font-size: 14pt;">A variety of cheeses and cold meats.</span></p> <p style="text-align: center;"><span style="font-size: 14pt;"><strong>Oven Baked Omelet</strong></span><br /><span style="font-size: 14pt;">An eggs base filling with wonderful ingredients such as baby tomatoes, spinach, mushrooms, peppers,</span><br /><span style="font-size: 14pt;">ham/bacon/pork sausages.</span></p> <p style="text-align: center;"><span style="font-size: 14pt;"><strong>Turkish Eggs</strong></span><br /><span style="font-size: 14pt;">Perfectly poached eggs, served over a delicious garlicky yogurt, and finished with a warm spicy oil.</span></p> <p style="text-align: center;"><span style="font-size: 14pt;"><strong>Portholes</strong></span><br /><span style="font-size: 14pt;">Ham and egg cups, filled with cheese, top with tomatoes and herbs, baked to perfection.</span></p> <p style="text-align: center;"><span style="font-size: 14pt;"><em>Additional considerations: Scones, pastries and oat muffins</em></span></p> <p style="text-align: center;"><span style="text-decoration: underline; font-size: 14pt;"><strong>LUNCH</strong></span></p> <p style="text-align: center;"><span style="font-size: 14pt;"><strong>Seared Wahoo with Mango Salsa</strong></span><br /><span style="font-size: 14pt;">Wahoo fillet served on a bed of basmati rice, quinoa and topped with a fresh mango salsa.</span></p> <p style="text-align: center;"><span style="font-size: 14pt;"><strong>Gourmet Burger</strong></span><br /><span style="font-size: 14pt;">A freshly made burger buns, patty, caramelized onions, brie cheese and a side of fries.</span></p> <p style="text-align: center;"><span style="font-size: 14pt;"><strong>Fish Finger Sandwich</strong></span><br /><span style="font-size: 14pt;">A freshly made ciabatta rolls, crispy coated fish, mixed leafy green, tartare sauce and a side of fries.</span></p> <p style="text-align: center;"><span style="font-size: 14pt;"><strong>Seared Tuna & Nisoice Salad with Fresh Brea</strong>d</span><br /><span style="font-size: 14pt;">Fresh tuna steak gilled on barbeque and served with leafy greens, green beans, potatoes and a garlic</span><br /><span style="font-size: 14pt;">dressing.</span></p> <p style="text-align: center;"><span style="font-size: 14pt;"><strong>Chicken Ramen</strong></span><br /><span style="font-size: 14pt;">Chicken, Spring onions, eggs, Sesame Seeds, radish, shiitake mushrooms, Ramen noodles in a spicy</span><br /><span style="font-size: 14pt;">chicken broth.</span></p> <p style="text-align: center;"><span style="font-size: 14pt;"><strong>Mango Caribbean Poke Bowl</strong></span><br /><span style="font-size: 14pt;">Salmon, sushi rice, red cabbage, edamame beans, pickled red onion, beans and nuts.</span></p> <p style="text-align: center;"><span style="font-size: 14pt;"><strong>Spicy Chicken salad</strong></span><br /><span style="font-size: 14pt;">Pineapple chicken, corn and marinaded pineapple rings served on leafy greens.</span></p> <p style="text-align: center;"><span style="font-size: 14pt;"><em>Fresh bread options: Beer bread, Pane Bianco, Baguettes and Challa.</em></span></p> <p style="text-align: center;"><span style="text-decoration: underline; font-size: 14pt;"><strong>DINNER - STARTERS</strong></span></p> <p style="text-align: center;"><span style="font-size: 14pt;"><strong>Ceviche</strong></span><br /><span style="font-size: 14pt;">Served with some leafy greens, avocado (seasonal) and Melba toast.</span></p> <p style="text-align: center;"><span style="font-size: 14pt;"><strong>Cauliflower Soup with Brown Butter and Cheesy Toast</strong></span><br /><span style="font-size: 14pt;">A wonderful creamy soup topped with crispy sage.</span></p> <p style="text-align: center;"><span style="font-size: 14pt;"><strong>Tomato and Roasted Peppers Soup</strong></span><br /><span style="font-size: 14pt;">Served with a sprinkle of feta and bread sticks wrapped with Prosciutto.</span></p> <p style="text-align: center;"><span style="font-size: 14pt;"><strong>Roasted Butternut and Feta Salad</strong></span><br /><span style="font-size: 14pt;">Served with a citrus vinaigrette on a bead of rocket.</span></p> <p style="text-align: center;"><span style="font-size: 14pt;"><strong>Mussels with Wild Garlic Toast</strong></span><br /><span style="font-size: 14pt;">Cooked in a clear white wine sauce.</span></p> <p style="text-align: center;"><span style="font-size: 14pt;"><strong>Cucumber, smoked salmon and avo stacks</strong></span><br /><span style="font-size: 14pt;">A simple, refreshing and zesty stack of flavor.</span></p> <p style="text-align: center;"><span style="font-size: 14pt;"><strong>Pickled Calamari Salad</strong></span><br /><span style="font-size: 14pt;">Served on lettuce accompanied by toasted bruschetta.</span></p> <p style="text-align: center;"><span style="font-size: 14pt;"><strong>Beetroot and Goats Cheese Salad</strong></span><br /><span style="font-size: 14pt;">Served on a bed of baby spinach</span></p> <p style="text-align: center;"><span style="text-decoration: underline; font-size: 14pt;"><strong>DINNER - MAINS</strong></span></p> <p style="text-align: center;"><span style="font-size: 14pt;"><strong>Red Snapper</strong></span><br /><span style="font-size: 14pt;">Asian snapper with sweet chili and lemongrass on a bed of Asian noodles.</span></p> <p style="text-align: center;"><span style="font-size: 14pt;"><strong>Spicy Mahi-Mahi</strong></span><br /><span style="font-size: 14pt;">Served with coconut rice and a goats cheese and spinach salad.</span></p> <p style="text-align: center;"><span style="font-size: 14pt;"><strong>Lobster Thermador</strong></span><br /><span style="font-size: 14pt;">Golden Caribbean lobster drizzled with a rich sauce, sprinkled with Parmesan. 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Finished off with a classic</span><br /><span style="font-size: 14pt;">hollandaise sauce</span></p> <p style="text-align: center;"><span style="font-size: 14pt;"><strong>French Toast or Fluffy Pancakes</strong></span><br /><span style="font-size: 14pt;">Topped with seasonal fruit/s from the Caribbean.</span></p> <p style="text-align: center;"><span style="font-size: 14pt;"><strong>Fruit Platter</strong></span><br /><span style="font-size: 14pt;">A wonderful spread of seasonal fruit/s from the Caribbean.</span></p> <p style="text-align: center;"><span style="font-size: 14pt;"><strong>Cheese and Meat Board</strong></span><br /><span style="font-size: 14pt;">A variety of cheeses and cold meats.</span></p> <p style="text-align: center;"><span style="font-size: 14pt;"><strong>Oven Baked Omelet</strong></span><br /><span style="font-size: 14pt;">An eggs base filling with wonderful ingredients such as baby tomatoes, spinach, mushrooms, peppers,</span><br /><span style="font-size: 14pt;">ham/bacon/pork sausages.</span></p> <p style="text-align: center;"><span style="font-size: 14pt;"><strong>Turkish Eggs</strong></span><br /><span style="font-size: 14pt;">Perfectly poached eggs, served over a delicious garlicky yogurt, and finished with a warm spicy oil.</span></p> <p style="text-align: center;"><span style="font-size: 14pt;"><strong>Portholes</strong></span><br /><span style="font-size: 14pt;">Ham and egg cups, filled with cheese, top with tomatoes and herbs, baked to perfection.</span></p> <p style="text-align: center;"><span style="font-size: 14pt;"><em>Additional considerations: Scones, pastries and oat muffins</em></span></p> <p style="text-align: center;"><span style="text-decoration: underline; font-size: 14pt;"><strong>LUNCH</strong></span></p> <p style="text-align: center;"><span style="font-size: 14pt;"><strong>Seared Wahoo with Mango Salsa</strong></span><br /><span style="font-size: 14pt;">Wahoo fillet served on a bed of basmati rice, quinoa and topped with a fresh mango salsa.</span></p> <p style="text-align: center;"><span style="font-size: 14pt;"><strong>Gourmet Burger</strong></span><br /><span style="font-size: 14pt;">A freshly made burger buns, patty, caramelized onions, brie cheese and a side of fries.</span></p> <p style="text-align: center;"><span style="font-size: 14pt;"><strong>Fish Finger Sandwich</strong></span><br /><span style="font-size: 14pt;">A freshly made ciabatta rolls, crispy coated fish, mixed leafy green, tartare sauce and a side of fries.</span></p> <p style="text-align: center;"><span style="font-size: 14pt;"><strong>Seared Tuna & Nisoice Salad with Fresh Brea</strong>d</span><br /><span style="font-size: 14pt;">Fresh tuna steak gilled on barbeque and served with leafy greens, green beans, potatoes and a garlic</span><br /><span style="font-size: 14pt;">dressing.</span></p> <p style="text-align: center;"><span style="font-size: 14pt;"><strong>Chicken Ramen</strong></span><br /><span style="font-size: 14pt;">Chicken, Spring onions, eggs, Sesame Seeds, radish, shiitake mushrooms, Ramen noodles in a spicy</span><br /><span style="font-size: 14pt;">chicken broth.</span></p> <p style="text-align: center;"><span style="font-size: 14pt;"><strong>Mango Caribbean Poke Bowl</strong></span><br /><span style="font-size: 14pt;">Salmon, sushi rice, red cabbage, edamame beans, pickled red onion, beans and nuts.</span></p> <p style="text-align: center;"><span style="font-size: 14pt;"><strong>Spicy Chicken salad</strong></span><br /><span style="font-size: 14pt;">Pineapple chicken, corn and marinaded pineapple rings served on leafy greens.</span></p> <p style="text-align: center;"><span style="font-size: 14pt;"><em>Fresh bread options: Beer bread, Pane Bianco, Baguettes and Challa.</em></span></p> <p style="text-align: center;"><span style="text-decoration: underline; font-size: 14pt;"><strong>DINNER - STARTERS</strong></span></p> <p style="text-align: center;"><span style="font-size: 14pt;"><strong>Ceviche</strong></span><br /><span style="font-size: 14pt;">Served with some leafy greens, avocado (seasonal) and Melba toast.</span></p> <p style="text-align: center;"><span style="font-size: 14pt;"><strong>Cauliflower Soup with Brown Butter and Cheesy Toast</strong></span><br /><span style="font-size: 14pt;">A wonderful creamy soup topped with crispy sage.</span></p> <p style="text-align: center;"><span style="font-size: 14pt;"><strong>Tomato and Roasted Peppers Soup</strong></span><br /><span style="font-size: 14pt;">Served with a sprinkle of feta and bread sticks wrapped with Prosciutto.</span></p> <p style="text-align: center;"><span style="font-size: 14pt;"><strong>Roasted Butternut and Feta Salad</strong></span><br /><span style="font-size: 14pt;">Served with a citrus vinaigrette on a bead of rocket.</span></p> <p style="text-align: center;"><span style="font-size: 14pt;"><strong>Mussels with Wild Garlic Toast</strong></span><br /><span style="font-size: 14pt;">Cooked in a clear white wine sauce.</span></p> <p style="text-align: center;"><span style="font-size: 14pt;"><strong>Cucumber, smoked salmon and avo stacks</strong></span><br /><span style="font-size: 14pt;">A simple, refreshing and zesty stack of flavor.</span></p> <p style="text-align: center;"><span style="font-size: 14pt;"><strong>Pickled Calamari Salad</strong></span><br /><span style="font-size: 14pt;">Served on lettuce accompanied by toasted bruschetta.</span></p> <p style="text-align: center;"><span style="font-size: 14pt;"><strong>Beetroot and Goats Cheese Salad</strong></span><br /><span style="font-size: 14pt;">Served on a bed of baby spinach</span></p> <p style="text-align: center;"><span style="text-decoration: underline; font-size: 14pt;"><strong>DINNER - MAINS</strong></span></p> <p style="text-align: center;"><span style="font-size: 14pt;"><strong>Red Snapper</strong></span><br /><span style="font-size: 14pt;">Asian snapper with sweet chili and lemongrass on a bed of Asian noodles.</span></p> <p style="text-align: center;"><span style="font-size: 14pt;"><strong>Spicy Mahi-Mahi</strong></span><br /><span style="font-size: 14pt;">Served with coconut rice and a goats cheese and spinach salad.</span></p> <p style="text-align: center;"><span style="font-size: 14pt;"><strong>Lobster Thermador</strong></span><br /><span style="font-size: 14pt;">Golden Caribbean lobster drizzled with a rich sauce, sprinkled with Parmesan. Served with rice and</span><br /><span style="font-size: 14pt;">green beans.</span></p> <p style="text-align: center;"><span style="font-size: 14pt;"><strong>Mushroom Risotto</strong></span><br /><span style="font-size: 14pt;">Creamy Italian rice cooked with a variety of mushrooms.</span></p> <p style="text-align: center;"><span style="font-size: 14pt;"><strong>Shrimp Linguine</strong></span><br /><span style="font-size: 14pt;">A zesty, chilli linguine served with leafy green side salad.</span></p> <p style="text-align: center;"><span style="font-size: 14pt;"><strong>Peppercorn Sirloin Steak</strong></span><br /><span style="font-size: 14pt;">Served with baby potatoes and side salad.</span></p> <p style="text-align: center;"><span style="font-size: 14pt;"><strong>Crumbed Pork Chops</strong></span><br /><span style="font-size: 14pt;">Served with mashed potatoes, Brussel sprots and a cheesy sauce.</span></p> <p style="text-align: center;"><span style="font-size: 14pt;"><strong>Chicken Skewers with Espagnole Sauce</strong></span><br /><span style="font-size: 14pt;">Served with potato and broccoli.</span></p> <p style="text-align: center;"><span style="text-decoration: underline; font-size: 14pt;"><strong>DINNER - DESSERTS</strong></span></p> <p style="text-align: center;"><span style="font-size: 14pt;"><strong>Milk Tart</strong></span><br /><span style="font-size: 14pt;">A South African dessert originally created by the Dutch settlers in the "Cape" consisting of a sweet</span><br /><span style="font-size: 14pt;">pastry crust containing a custard filling.</span></p> <p style="text-align: center;"><span style="font-size: 14pt;"><strong>Victoria Sponge Cake</strong></span><br /><span style="font-size: 14pt;">A light fluffy sponge cake filled with creamy and jam.</span></p> <p style="text-align: center;"><span style="font-size: 14pt;"><strong>Fruity Brulee Tart</strong></span><br /><span style="font-size: 14pt;">The classic with a fruity twist.</span></p> <p style="text-align: center;"><span style="font-size: 14pt;"><strong>Pannacotta</strong></span><br /><span style="font-size: 14pt;">Berry pannacotta, lemon fudge, liquorice gel and liquorice crunch.</span></p> <p style="text-align: center;"><span style="font-size: 14pt;"><strong>Key Lime Pie</strong></span><br /><span style="font-size: 14pt;">A light and creamy key lime mousse in a cracker crust garnished with whipped cream.</span></p> <p style="text-align: center;"><span style="font-size: 14pt;"><strong>Apple, Pear Crisp</strong></span><br /><span style="font-size: 14pt;">A deconstructed crumble served with a scoop of vanilla ice-cream.</span><br /><span style="font-size: 14pt;"><strong>Tiramisu</strong></span><br /><span style="font-size: 14pt;">Layers of coffee-soaked lady fingers and sweet, creamy mascarpone.</span></p> <p style="text-align: center;"><span style="font-size: 14pt;"><strong>Sticky Chocolate Heaven</strong></span><br /><span style="font-size: 14pt;">Chocolate brownie, coated with chocolate ganache and dusted with coco powder.</span></p> <p style="text-align: center;"><span style="font-size: 14pt;"><strong>Poached Pears</strong></span><br /><span style="font-size: 14pt;">Cinnamon, red wine poached pear served on a bed of crushed pistachios</span></p> <p style="text-align: center;"><span style="font-size: 14pt;"><strong><span style="text-decoration: underline;">SNACK OPTIONS</span><br /></strong>Coconut shrimp with Spicy Mayo</span><br /><span style="font-size: 14pt;">Sushi Platter</span><br /><span style="font-size: 14pt;">Dumplings</span><br /><span style="font-size: 14pt;">Mini Fish Tacos</span><br /><span style="font-size: 14pt;">Mini Sliders</span><br /><span style="font-size: 14pt;">Cheese Board</span><br /><span style="font-size: 14pt;">Plain Nachos</span><br /><span style="font-size: 14pt;">Deep Fried Mac and Cheese balls</span><br /><span style="font-size: 14pt;">Roasted Feta, Garlic, Basil & Cherry Tomatoes on Bruschetta</span><br /><span style="font-size: 14pt;">Zingy Thai Steak Salad served with toasted Bruschetta</span><br /><span style="font-size: 14pt;">Fish Cakes and Mayo Dip</span><br /><span style="font-size: 14pt;">Broccoli dip with Toasted Tortillas</span><br /><span style="font-size: 14pt;">Meza Platte</span></p> <p style="text-align: center;"> </p> <p style="text-align: center;"> </p>";s:13:"yachtMenu1Pic";s:77:"https://www.centralyachtagent.com/yachtadmin/yachtimg/yacht8033/8033menu1.jpg";s:13:"yachtMenu2Pic";s:77:"https://www.centralyachtagent.com/yachtadmin/yachtimg/yacht8033/8033menu2.jpg";s:13:"yachtMenu3Pic";s:77:"https://www.centralyachtagent.com/yachtadmin/yachtimg/yacht8033/8033menu3.jpg";s:13:"yachtMenu4Pic";s:77:"https://www.centralyachtagent.com/yachtadmin/yachtimg/yacht8033/8033menu4.jpg";s:13:"yachtMenu5Pic";s:77:"https://www.centralyachtagent.com/yachtadmin/yachtimg/yacht8033/8033menu5.jpg";s:13:"yachtMenu6Pic";s:77:"https://www.centralyachtagent.com/yachtadmin/yachtimg/yacht8033/8033menu6.jpg";s:13:"yachtMenu7Pic";s:77:"https://www.centralyachtagent.com/yachtadmin/yachtimg/yacht8033/8033menu7.jpg";s:13:"yachtMenu8Pic";s:77:"https://www.centralyachtagent.com/yachtadmin/yachtimg/yacht8033/8033menu8.jpg";s:13:"yachtMenu9Pic";s:0:"";s:14:"yachtMenu10Pic";s:0:"";s:9:"yachtCrew";s:1:"3";s:14:"yachtCrewSmoke";s:2:"No";s:13:"yachtCrewPets";s:2:"No";s:16:"yachtCrewPetType";s:0:"";s:16:"yachtCaptainName";s:14:"Thomas Beesley";s:18:"yachtCaptainNation";s:13:"South African";s:16:"yachtCaptainBorn";s:2:"14";s:15:"yachtCaptainLic";s:12:"200T RYA/MCA";s:18:"yachtCaptainYrSail";s:1:"0";s:19:"yachtCaptainYrChart";s:1:"0";s:16:"yachtCaptainLang";s:0:"";s:13:"yachtCrewName";s:12:"Bronwyn Gero";s:14:"yachtCrewTitle";s:14:"Chef / Hostess";s:15:"yachtCrewNation";s:13:"South African";s:15:"yachtCrewYrBorn";s:1:"8";s:12:"yachtCrewLic";s:0:"";s:15:"yachtCrewYrSail";s:1:"0";s:16:"yachtCrewYrChart";s:1:"0";s:13:"yachtCrewLang";s:0:"";s:16:"yachtCrewProfile";s:4010:"Captain: Thomas Beesley<br /> Hi Guys! I’m Captain Thomas. Everyone calls me Tommo. I was born and raised along the beautiful East coast of South Africa. The ocean has really been a place that I have found the best in myself. I’ve surfed my whole life and competed in Skim boarding, eventually being introduced to sailing through my uncle. I then got my captains ticket after high school and traveled 2/3rds around the world on a 70ft schooner with 8 crew, 5 of which were from PNG! Thouroughly bitten by the sailing bug, I then moved onto a catamaran helping as a 3rd to run 10 pax dive charters for a company called Trade Winds for a year. <br /> My proven ability gave me the opportunity to become the captain running charter yachts. Looking for new challenges I moved over to bigger motor yachts and big sailing yachts as Mate and Bosun chartering all over the Caribbean. I’ve always had a huge passion to meet new people and experience the best of what the world has to offer. My team and I look forward to meeting you and showing you the best charter, we have to offer.<br /> RYA Yachtmaster Offshore / SA Sailing Yachtmaster Coastal Power and Sail / Food and Hygiene Certified<br /> <br /> Chef: Bronwyn Gero<br /> Adventurous ~ Creative ~ Thalassophile.<br /> I am the real small town girl with big girl dreams. Growing up in one of South Africa's smaller towns, entertainment was limited and opportunities few. However, for a inquisitive and imaginative young mind, possibilities abounded. <br /> <br /> Seaside holidays especially, fed my imagination and settled my soul. A deep affinity for ocean developed - it's a feeling of coming home, the sheer vastness humbles me, along with a peacefulness that cannot be reproduced elsewhere.<br /> <br /> As a child baking was my introduction to the galley. Later, as a student, I practiced my cooking skills on my, sometimes unsuspecting, friends. I have always been fascinated and intrigued by food; the flavor profiles, presentation and the sheer sensory experience of a dish. <br /> <br /> When I realised that nothing was holding me back, I took the leap of faith and decided to live my dream to be a Chef in a yacht in the Caribbean. <br /> As a chef I have found that I’m unafraid and adaptable to try various cuisines. My charter experience has enhanced my ability in cooking for many types of eating preferences. I am also lucky to be able to continue to learn and try new things every chance I get. <br /> I'm a industry professional with qualifications such as a Super Yacht Culinary Course, Health and Safety Certificate and my Divemaster qualification.<br /> <br /> My zest for life and spirit of adventure - both in and out the galley - keeps me motivated and propels towards the luxurious world of charters, cruises and maritime cuisine.<br /> Superyacht Culinary Course / Food & Health Safety Level II / RYA PWC Powerboat Level II <br /> <br /> Stew/ deckhand: Ford Collier<br /> Ford spent the first 10 years of his childhood living in Bermuda, where he found his passion for sailing, water sports and fishing at an early age. He then moved to Houston where he continued sailing in regattas in Galveston Bay. He also competed in various fishing tournaments inshore and offshore where he has homed in his fishing abilities. Ford went to Louisiana State University upon completing high school, where he studied and received a Business Management degree. After college, Ford decided to follow his true passion and joined the yachting industry. <br /> <br /> He has logged over 10,000 nautical miles throughout his career working on various Motor Yachts in the Mediterranean and Caribbean. Ford takes great pride in his Texas Barbeque and Tex-Mex cooking skills and would be thrilled to serve the guests traditional Texas style meal. Ford will make certain that every holiday spent aboard Nomada is nothing less than perfect.<br /> Powerboat Level II / Yacht rating Certificate <br /> ";s:14:"yachtCrewPhoto";s:82:"https://www.centralyachtagent.com/yachtadmin/yachtimg/yacht8033/8033brochure44.jpg";s:13:"yachtCrew1Pic";s:0:"";s:13:"yachtCrew2Pic";s:0:"";s:13:"yachtCrew3Pic";s:0:"";s:13:"yachtCrew4Pic";s:0:"";s:13:"yachtCrew5Pic";s:0:"";s:13:"yachtCrew6Pic";s:0:"";s:13:"yachtCrew7Pic";s:0:"";s:13:"yachtCrew8Pic";s:0:"";s:13:"yachtCrew9Pic";s:0:"";s:14:"yachtCrew10Pic";s:0:"";s:14:"yachtCrew1Name";s:0:"";s:14:"yachtCrew2Name";s:0:"";s:14:"yachtCrew3Name";s:0:"";s:14:"yachtCrew4Name";s:0:"";s:14:"yachtCrew5Name";s:0:"";s:14:"yachtCrew6Name";s:0:"";s:14:"yachtCrew7Name";s:0:"";s:14:"yachtCrew8Name";s:0:"";s:14:"yachtCrew9Name";s:0:"";s:15:"yachtCrew10Name";s:0:"";s:15:"yachtCrew1Title";s:0:"";s:15:"yachtCrew2Title";s:0:"";s:15:"yachtCrew3Title";s:0:"";s:15:"yachtCrew4Title";s:0:"";s:15:"yachtCrew5Title";s:0:"";s:15:"yachtCrew6Title";s:0:"";s:15:"yachtCrew7Title";s:0:"";s:15:"yachtCrew8Title";s:0:"";s:15:"yachtCrew9Title";s:0:"";s:16:"yachtCrew10Title";s:0:"";s:9:"yachtFlag";s:3:"BVi";s:13:"yachtHomePort";s:3:"BVI";s:14:"yachtWBasePort";s:3:"BVI";s:8:"yachtRig";s:0:"";s:14:"yachtGrossTons";s:0:"";s:12:"yachtAcNight";s:3:"Yes";s:16:"yachtAcSurCharge";s:2:"NO";s:9:"yachtTubs";s:1:"0";s:20:"yachtLocationDetails";s:0:"";s:10:"yachtTerms";s:15:"Caribbean Terms";s:13:"yachtCaptOnly";s:0:"";s:15:"yachtSpecialCon";s:0:"";s:14:"yachtContracts";s:0:"";s:21:"yachtConsumptionUnits";s:10:"US Gall/Hr";s:10:"yachtRange";s:0:"";s:11:"yachtPermit";s:1:"1";s:12:"yachtLicense";s:1:"1";s:8:"yachtMca";s:1:"1";s:16:"yachtDeepSeaFish";s:0:"";s:10:"yachtSatTv";s:1:"0";s:9:"yachtIpod";s:0:"";s:10:"yachtVideo";s:0:"";s:17:"yachtSailInstruct";s:0:"";s:13:"yachtInternet";s:0:"";s:16:"yachtCaptainOnly";s:0:"";s:16:"yachtBrokerNotes";s:1592:"1. It is the responsibility of the CHARTER to ensure that he and his guests meet all Covid travel requirements to and from the port of embarkation/disembarkation and for the countries to be visited during the charter. All expenses for charterer to meet government mandated requirements for entry into the cruising area are solely at the expense of the<br /> Charterer.<br /> 2. If BVI governement would reinstate quarantine requirements for non-vaccinated Covid travlers, quarantine<br /> requirements would take place ashore at the charterer's expense before boarding the yacht.<br /> 3. Should the charterer have any complaint about the yacht or the crew, he shall notify the captain in the first instance, and if the matter cannot be resolved straight away, shall notify the owner in writing through the broker as soon as possible, who shall try and remedy the situation. The owner shall have no liability whatsoever in respect of any complaints which have not been notified within 48 hours of the occurrence of the circumstances giving rise to the complaint or disembarkation from the <br /> 4. No pets allowed.<br /> 5. Children are under the direct supervision of an adult from the charter party at all times.<br /> 6. No smoking on the yacht.<br /> 7. Usual and customary crew gratuity is 15-20% of the charter fee and is not included in the charter fee. Payment of the gratuity is at the discretion of the Charterer based upon services rendered by the crew onboard.<br /> <br /> Nomada At Sea Ltd.<br /> ABM Chambers<br /> 2283 Columbus Centre Building<br /> Tortola, BVI";s:15:"yachtInsCompany";s:24:"Offshore Risk Management";s:11:"yachtPolicy";s:11:"502022107CB";s:14:"yachtLiability";s:10:"$1,000,000";s:18:"yachtEffectiveDate";s:15:"9 March 2022-23";s:17:"yachtContractName";s:18:"NOMADA AT SEA LTD.";s:18:"yachtCoverageAreas";s:26:"VIRGINS, LEEWARD, WINDWARD";s:12:"yachtInsFlag";s:3:"BVI";s:16:"yachtInsHomeport";s:9:"WHITE BAY";s:11:"yachtRegNum";s:6:"752864";s:14:"yachtConPhone1";s:0:"";s:14:"yachtConPhone2";s:0:"";s:14:"yachtConPhone3";s:0:"";s:11:"yachtConFax";s:0:"";s:17:"yachtWaveConEmail";s:0:"";s:13:"yachtConOther";s:0:"";s:12:"yachtManager";s:14:"Regency // BVI";s:16:"yachtManagerName";s:1:" ";s:17:"yachtManagerPhone";s:14:"1.284.495.1970";s:16:"yachtManagerToll";s:14:"1.800.524.7676";s:17:"yachtManagerEmail";s:29:"[email protected]";}
- location_details:
- helipad: No
- sailing_instructor:
- lengthm: 18.00 m
- consumption:
- consumption_units: US Gall/Hr
- yachtRange:
- price_details: <b>Christmas / New Year's 2022/23</b>: 1-10 Guests $60,000 Christmas week to end by December 26th. New Years to begin no earlier than December 28th 7 night minimum BVI Ports Only
- terms: Inclusive
- yachtTermsTypeNum: 1
- caemail: [email protected]
- ca: Regency // BVI
- fullrates: http://www.cyabrochure.com/ebn/2395/pdhaX/8033/4
- special_conditions:
- contracts:
- nude: No
- green: a:3:{s:16:"green_initiative";s:0:"";s:16:"reusable_bottles";s:0:"";s:19:"other_green_efforts";s:0:"";}
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- flag: BVi
- captain_nation: South African
- crew_nationality: South African
- jacuzzi:
- scubaonboard: Yacht offers Rendezvous Diving only
- pricetable: <div class="row"> <div class="col-md-12 whitediv"> <h2>NOMADA Charter Price Details</h2> <div class="table-responsive"> <table class="table table-striped"> <tr> <td>Season Name</td> <td>2 guests</td> <td>3 guests</td> <td>4 guests</td> <td>5 guests</td> <td>6 guests</td> <td>7 guests</td> <td>8 guests</td> <td>9 guests</td> <td>10 guests</td> <td>11 guests</td> <td>12 guests</td> </tr> <tr> <td>Winter 2022 to 2023 </td> <td>$33,000</td> <td>$35,500</td> <td>$38,000</td> <td>$40,500</td> <td>$43,000</td> <td>$45,500</td> <td>$48,000</td> <td>$50,500</td> <td>$53,000</td> <td>$0</td> <td>$0</td> </tr> <tr> <td>Summer 2023 </td> <td>$33,000</td> <td>$35,500</td> <td>$38,000</td> <td>$40,500</td> <td>$43,000</td> <td>$45,500</td> <td>$48,000</td> <td>$50,500</td> <td>$53,000</td> <td>$0</td> <td>$0</td> </tr> </table> </div> </div> </div>
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- cya_content: a:2:{s:4:"time";i:1666731536;s:3:"cya";s:1797:"<div class="bottom-15"><div class="position-absolute mox"><i class="fad fa-align-left mofa"></i></div><h2 id="yacht_description"> NOMADA Yacht Description</h2></div><p>S/V Nomada is a luxurious lagoon 620 that can host up to 10 guests. Nomada was built in 2014. She has just come out of a extensive interior and exterior refit making her one of the most beautiful 620s of her class including including Waterworks fixtures, La Maison Pierre Frey upholstery, Matouk linens, and JANUS et Cie furnishings.<br /> Nomada is equipped with some amazing fetches, for example and outdoor rain shower system, big tender with a 90 horse power on the back with an extended tender platform, 2 sea bobs, guest iPads with movies and 3 highly qualified crew ready at your service. <br /> <br /> <br /> Professional photoshoot to come.</p><p>Advertised by DMA Yachting, the astonishing charter yacht NOMADA is a 62 ft sailing catamaran. The promiment features of NOMADA are her most appealing features and inviting socializing areas. NOMADA spends the season in Antarctica. She was delivered by the famous yacht builder Lagoon in 2014. A comprehensive refit was completed in 2022. The spacious yacht layout features 5 large cabins and easily accommodates up to 10 guests. </p><p>NOMADA is presented primarily as a sailing catamaran. The yacht layout radiates from the main saloon, which connects to the aft deck. The aft deck features a variety of seating areas and that's where the guests spend most of their time. The immersive cabins offer designer mattrace beds and feature ensuite bathrooms. The cabins are located below the main saloon, connected by stairs (inquire about handicapped access). Multiple portholes offer desirable views, while providing privacy if needed.</p><p> and a generator.</p>";}
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- parsed_layout: <div class="col-md-12 whitediv mo19"> <div class="position-absolute mox"><i class="fa-duotone fa-object-group mofa"></i></div> <h2 id='mo_layout'>Layout</h2> <a href="https://i0.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht8033/8033brochure88.jpg?ssl=1" data-lightbox="yacht_gallery" data-title="Layout of NOMADA"> <img height="1079" width="1957" loading="lazy" class="img-responsive autoheight w-100" alt="Layout of NOMADA" src="https://i0.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht8033/8033brochure88.jpg?ssl=1"/> </a> </div>
- parsed_menu: <div class=""> <div class='col-md-12 whitediv'> <div class="position-absolute mox"><i class="fa-duotone fa-utensils mofa"></i></div> <h2 id='mo_menu'>Menu</h2> <div class="cya_menu row"> <div class = "col-4"> <p class = "text-center"> <a href = "/wp-content/uploads/yacht/c/nomada/nomada-food-onboard-large-1.jpg" data-lightbox = "yacht_gallery"> <img src = "/wp-content/plugins/mo_filter/img/lqip/lqip_1x1_v1.webp" style = "w-100" class = "lazyload autoheight" alt="Food onboard NOMADA # 1" data-src = '/wp-content/uploads/yacht/c/nomada/nomada-food-onboard-small-1.jpg' /> </a> </p> </div> <div class = "col-4"> <p class = "text-center"> <a href = "/wp-content/uploads/yacht/c/nomada/nomada-food-onboard-large-2.jpg" data-lightbox = "yacht_gallery"> <img src = "/wp-content/plugins/mo_filter/img/lqip/lqip_1x1_v1.webp" style = "w-100" class = "lazyload autoheight" alt="Food onboard NOMADA # 2" data-src = '/wp-content/uploads/yacht/c/nomada/nomada-food-onboard-small-2.jpg' /> </a> </p> </div> <div class = "col-4"> <p class = "text-center"> <a href = "/wp-content/uploads/yacht/c/nomada/nomada-food-onboard-large-3.jpg" data-lightbox = "yacht_gallery"> <img src = "/wp-content/plugins/mo_filter/img/lqip/lqip_1x1_v1.webp" style = "w-100" class = "lazyload autoheight" alt="Food onboard NOMADA # 3" data-src = '/wp-content/uploads/yacht/c/nomada/nomada-food-onboard-small-3.jpg' /> </a> </p> </div> <div class = "col-4"> <p class = "text-center"> <a href = "/wp-content/uploads/yacht/c/nomada/nomada-food-onboard-large-4.jpg" data-lightbox = "yacht_gallery"> <img src = "/wp-content/plugins/mo_filter/img/lqip/lqip_1x1_v1.webp" style = "w-100" class = "lazyload autoheight" alt="Food onboard NOMADA # 4" data-src = '/wp-content/uploads/yacht/c/nomada/nomada-food-onboard-small-4.jpg' /> </a> </p> </div> <div class = "col-4"> <p class = "text-center"> <a href = "/wp-content/uploads/yacht/c/nomada/nomada-food-onboard-large-5.jpg" data-lightbox = "yacht_gallery"> <img src = "/wp-content/plugins/mo_filter/img/lqip/lqip_1x1_v1.webp" style = "w-100" class = "lazyload autoheight" alt="Food onboard NOMADA # 5" data-src = '/wp-content/uploads/yacht/c/nomada/nomada-food-onboard-small-5.jpg' /> </a> </p> </div> <div class = "col-4"> <p class = "text-center"> <a href = "/wp-content/uploads/yacht/c/nomada/nomada-food-onboard-large-6.jpg" data-lightbox = "yacht_gallery"> <img src = "/wp-content/plugins/mo_filter/img/lqip/lqip_1x1_v1.webp" style = "w-100" class = "lazyload autoheight" alt="Food onboard NOMADA # 6" data-src = '/wp-content/uploads/yacht/c/nomada/nomada-food-onboard-small-6.jpg' /> </a> </p> </div> <div class = "col-4"> <p class = "text-center"> <a href = "/wp-content/uploads/yacht/c/nomada/nomada-food-onboard-large-7.jpg" data-lightbox = "yacht_gallery"> <img src = "/wp-content/plugins/mo_filter/img/lqip/lqip_1x1_v1.webp" style = "w-100" class = "lazyload autoheight" alt="Food onboard NOMADA # 7" data-src = '/wp-content/uploads/yacht/c/nomada/nomada-food-onboard-small-7.jpg' /> </a> </p> </div> <div class = "col-4"> <p class = "text-center"> <a href = "/wp-content/uploads/yacht/c/nomada/nomada-food-onboard-large-8.jpg" data-lightbox = "yacht_gallery"> <img src = "/wp-content/plugins/mo_filter/img/lqip/lqip_1x1_v1.webp" style = "w-100" class = "lazyload autoheight" alt="Food onboard NOMADA # 8" data-src = '/wp-content/uploads/yacht/c/nomada/nomada-food-onboard-small-8.jpg' /> </a> </p> </div> <div class="cya_table row"> <div class=col-md-12> <p style="text-align: center;"><span style="text-decoration: underline; font-size: 14pt;"><strong>BREAKFAST</strong></span><br /><span style="font-size: 14pt;">All breakfast will include cereals, toast, bagels, yoghurt and tea & coffee in addition to one or two of</span><br /><span style="font-size: 14pt;">the below options.</span></p><br /> <p style="text-align: center;"><span style="font-size: 14pt;"><strong>Eggs Benedict</strong></span><br /><span style="font-size: 14pt;">A crispy rosti, mushrooms and a poached egg topped with Parma ham. Finished off with a classic</span><br /><span style="font-size: 14pt;">hollandaise sauce</span></p><br /> <p style="text-align: center;"><span style="font-size: 14pt;"><strong>French Toast or Fluffy Pancakes</strong></span><br /><span style="font-size: 14pt;">Topped with seasonal fruit/s from the Caribbean.</span></p><br /> <p style="text-align: center;"><span style="font-size: 14pt;"><strong>Fruit Platter</strong></span><br /><span style="font-size: 14pt;">A wonderful spread of seasonal fruit/s from the Caribbean.</span></p><br /> <p style="text-align: center;"><span style="font-size: 14pt;"><strong>Cheese and Meat Board</strong></span><br /><span style="font-size: 14pt;">A variety of cheeses and cold meats.</span></p><br /> <p style="text-align: center;"><span style="font-size: 14pt;"><strong>Oven Baked Omelet</strong></span><br /><span style="font-size: 14pt;">An eggs base filling with wonderful ingredients such as baby tomatoes, spinach, mushrooms, peppers,</span><br /><span style="font-size: 14pt;">ham/bacon/pork sausages.</span></p><br /> <p style="text-align: center;"><span style="font-size: 14pt;"><strong>Turkish Eggs</strong></span><br /><span style="font-size: 14pt;">Perfectly poached eggs, served over a delicious garlicky yogurt, and finished with a warm spicy oil.</span></p><br /> <p style="text-align: center;"><span style="font-size: 14pt;"><strong>Portholes</strong></span><br /><span style="font-size: 14pt;">Ham and egg cups, filled with cheese, top with tomatoes and herbs, baked to perfection.</span></p><br /> <p style="text-align: center;"><span style="font-size: 14pt;"><em>Additional considerations: Scones, pastries and oat muffins</em></span></p><br /> <p style="text-align: center;"><span style="text-decoration: underline; font-size: 14pt;"><strong>LUNCH</strong></span></p><br /> <p style="text-align: center;"><span style="font-size: 14pt;"><strong>Seared Wahoo with Mango Salsa</strong></span><br /><span style="font-size: 14pt;">Wahoo fillet served on a bed of basmati rice, quinoa and topped with a fresh mango salsa.</span></p><br /> <p style="text-align: center;"><span style="font-size: 14pt;"><strong>Gourmet Burger</strong></span><br /><span style="font-size: 14pt;">A freshly made burger buns, patty, caramelized onions, brie cheese and a side of fries.</span></p><br /> <p style="text-align: center;"><span style="font-size: 14pt;"><strong>Fish Finger Sandwich</strong></span><br /><span style="font-size: 14pt;">A freshly made ciabatta rolls, crispy coated fish, mixed leafy green, tartare sauce and a side of fries.</span></p><br /> <p style="text-align: center;"><span style="font-size: 14pt;"><strong>Seared Tuna & Nisoice Salad with Fresh Brea</strong>d</span><br /><span style="font-size: 14pt;">Fresh tuna steak gilled on barbeque and served with leafy greens, green beans, potatoes and a garlic</span><br /><span style="font-size: 14pt;">dressing.</span></p><br /> <p style="text-align: center;"><span style="font-size: 14pt;"><strong>Chicken Ramen</strong></span><br /><span style="font-size: 14pt;">Chicken, Spring onions, eggs, Sesame Seeds, radish, shiitake mushrooms, Ramen noodles in a spicy</span><br /><span style="font-size: 14pt;">chicken broth.</span></p><br /> <p style="text-align: center;"><span style="font-size: 14pt;"><strong>Mango Caribbean Poke Bowl</strong></span><br /><span style="font-size: 14pt;">Salmon, sushi rice, red cabbage, edamame beans, pickled red onion, beans and nuts.</span></p><br /> <p style="text-align: center;"><span style="font-size: 14pt;"><strong>Spicy Chicken salad</strong></span><br /><span style="font-size: 14pt;">Pineapple chicken, corn and marinaded pineapple rings served on leafy greens.</span></p><br /> <p style="text-align: center;"><span style="font-size: 14pt;"><em>Fresh bread options: Beer bread, Pane Bianco, Baguettes and Challa.</em></span></p><br /> <p style="text-align: center;"><span style="text-decoration: underline; font-size: 14pt;"><strong>DINNER - STARTERS</strong></span></p><br /> <p style="text-align: center;"><span style="font-size: 14pt;"><strong>Ceviche</strong></span><br /><span style="font-size: 14pt;">Served with some leafy greens, avocado (seasonal) and Melba toast.</span></p><br /> <p style="text-align: center;"><span style="font-size: 14pt;"><strong>Cauliflower Soup with Brown Butter and Cheesy Toast</strong></span><br /><span style="font-size: 14pt;">A wonderful creamy soup topped with crispy sage.</span></p><br /> <p style="text-align: center;"><span style="font-size: 14pt;"><strong>Tomato and Roasted Peppers Soup</strong></span><br /><span style="font-size: 14pt;">Served with a sprinkle of feta and bread sticks wrapped with Prosciutto.</span></p><br /> <p style="text-align: center;"><span style="font-size: 14pt;"><strong>Roasted Butternut and Feta Salad</strong></span><br /><span style="font-size: 14pt;">Served with a citrus vinaigrette on a bead of rocket.</span></p><br /> <p style="text-align: center;"><span style="font-size: 14pt;"><strong>Mussels with Wild Garlic Toast</strong></span><br /><span style="font-size: 14pt;">Cooked in a clear white wine sauce.</span></p><br /> <p style="text-align: center;"><span style="font-size: 14pt;"><strong>Cucumber, smoked salmon and avo stacks</strong></span><br /><span style="font-size: 14pt;">A simple, refreshing and zesty stack of flavor.</span></p><br /> <p style="text-align: center;"><span style="font-size: 14pt;"><strong>Pickled Calamari Salad</strong></span><br /><span style="font-size: 14pt;">Served on lettuce accompanied by toasted bruschetta.</span></p><br /> <p style="text-align: center;"><span style="font-size: 14pt;"><strong>Beetroot and Goats Cheese Salad</strong></span><br /><span style="font-size: 14pt;">Served on a bed of baby spinach</span></p><br /> <p style="text-align: center;"><span style="text-decoration: underline; font-size: 14pt;"><strong>DINNER - MAINS</strong></span></p><br /> <p style="text-align: center;"><span style="font-size: 14pt;"><strong>Red Snapper</strong></span><br /><span style="font-size: 14pt;">Asian snapper with sweet chili and lemongrass on a bed of Asian noodles.</span></p><br /> <p style="text-align: center;"><span style="font-size: 14pt;"><strong>Spicy Mahi-Mahi</strong></span><br /><span style="font-size: 14pt;">Served with coconut rice and a goats cheese and spinach salad.</span></p><br /> <p style="text-align: center;"><span style="font-size: 14pt;"><strong>Lobster Thermador</strong></span><br /><span style="font-size: 14pt;">Golden Caribbean lobster drizzled with a rich sauce, sprinkled with Parmesan. Served with rice and</span><br /><span style="font-size: 14pt;">green beans.</span></p><br /> <p style="text-align: center;"><span style="font-size: 14pt;"><strong>Mushroom Risotto</strong></span><br /><span style="font-size: 14pt;">Creamy Italian rice cooked with a variety of mushrooms.</span></p><br /> <p style="text-align: center;"><span style="font-size: 14pt;"><strong>Shrimp Linguine</strong></span><br /><span style="font-size: 14pt;">A zesty, chilli linguine served with leafy green side salad.</span></p><br /> <p style="text-align: center;"><span style="font-size: 14pt;"><strong>Peppercorn Sirloin Steak</strong></span><br /><span style="font-size: 14pt;">Served with baby potatoes and side salad.</span></p><br /> <p style="text-align: center;"><span style="font-size: 14pt;"><strong>Crumbed Pork Chops</strong></span><br /><span style="font-size: 14pt;">Served with mashed potatoes, Brussel sprots and a cheesy sauce.</span></p><br /> <p style="text-align: center;"><span style="font-size: 14pt;"><strong>Chicken Skewers with Espagnole Sauce</strong></span><br /><span style="font-size: 14pt;">Served with potato and broccoli.</span></p><br /> <p style="text-align: center;"><span style="text-decoration: underline; font-size: 14pt;"><strong>DINNER - DESSERTS</strong></span></p><br /> <p style="text-align: center;"><span style="font-size: 14pt;"><strong>Milk Tart</strong></span><br /><span style="font-size: 14pt;">A South African dessert originally created by the Dutch settlers in the "Cape" consisting of a sweet</span><br /><span style="font-size: 14pt;">pastry crust containing a custard filling.</span></p><br /> <p style="text-align: center;"><span style="font-size: 14pt;"><strong>Victoria Sponge Cake</strong></span><br /><span style="font-size: 14pt;">A light fluffy sponge cake filled with creamy and jam.</span></p><br /> <p style="text-align: center;"><span style="font-size: 14pt;"><strong>Fruity Brulee Tart</strong></span><br /><span style="font-size: 14pt;">The classic with a fruity twist.</span></p><br /> <p style="text-align: center;"><span style="font-size: 14pt;"><strong>Pannacotta</strong></span><br /><span style="font-size: 14pt;">Berry pannacotta, lemon fudge, liquorice gel and liquorice crunch.</span></p><br /> <p style="text-align: center;"><span style="font-size: 14pt;"><strong>Key Lime Pie</strong></span><br /><span style="font-size: 14pt;">A light and creamy key lime mousse in a cracker crust garnished with whipped cream.</span></p><br /> <p style="text-align: center;"><span style="font-size: 14pt;"><strong>Apple, Pear Crisp</strong></span><br /><span style="font-size: 14pt;">A deconstructed crumble served with a scoop of vanilla ice-cream.</span><br /><span style="font-size: 14pt;"><strong>Tiramisu</strong></span><br /><span style="font-size: 14pt;">Layers of coffee-soaked lady fingers and sweet, creamy mascarpone.</span></p><br /> <p style="text-align: center;"><span style="font-size: 14pt;"><strong>Sticky Chocolate Heaven</strong></span><br /><span style="font-size: 14pt;">Chocolate brownie, coated with chocolate ganache and dusted with coco powder.</span></p><br /> <p style="text-align: center;"><span style="font-size: 14pt;"><strong>Poached Pears</strong></span><br /><span style="font-size: 14pt;">Cinnamon, red wine poached pear served on a bed of crushed pistachios</span></p><br /> <p style="text-align: center;"><span style="font-size: 14pt;"><strong><span style="text-decoration: underline;">SNACK OPTIONS</span><br /></strong>Coconut shrimp with Spicy Mayo</span><br /><span style="font-size: 14pt;">Sushi Platter</span><br /><span style="font-size: 14pt;">Dumplings</span><br /><span style="font-size: 14pt;">Mini Fish Tacos</span><br /><span style="font-size: 14pt;">Mini Sliders</span><br /><span style="font-size: 14pt;">Cheese Board</span><br /><span style="font-size: 14pt;">Plain Nachos</span><br /><span style="font-size: 14pt;">Deep Fried Mac and Cheese balls</span><br /><span style="font-size: 14pt;">Roasted Feta, Garlic, Basil & Cherry Tomatoes on Bruschetta</span><br /><span style="font-size: 14pt;">Zingy Thai Steak Salad served with toasted Bruschetta</span><br /><span style="font-size: 14pt;">Fish Cakes and Mayo Dip</span><br /><span style="font-size: 14pt;">Broccoli dip with Toasted Tortillas</span><br /><span style="font-size: 14pt;">Meza Platte</span></p><br /> <p style="text-align: center;"> </p><br /> <p style="text-align: center;"> </p> </div> </div> </div> </div> </div>
- parsed_crew: <div class=""> <div class='col-md-12 whitediv'> <div class="position-absolute mox"><i class="fa-duotone fa-id-card mofa"></i></div> <h2 id='mo_crew'>Crew</h2> <div class=""> <h3>Crew Information</h3> <p class=""> </p> </div> <div class="cya_crew "> <div class="col-md-12"> <p class="text-center"> <a href="https://i0.wp.com/www.centralyachtagent.com/yachtadmin/yachtimg/yacht8033/8033brochure44.jpg?ssl=1" data-lightbox="yacht_gallery"> <img h=" w=" class="img-responsive lazyload" src="/wp-content/plugins/mo_filter/img/lqip/lqip_6x9_v1.webp" data-src='/wp-content/uploads/yacht/c/nomada/nomada-crew-main-image-small.jpg' alt="Crew Main Image" /> </a> </p> </div> <div class="col-md-12"><h4>Captain: Thomas Beesley </h4></div> <div class="col-md-12"></div> <div class="col-md-12"><p>Captain: Thomas Beesley<br /> Hi Guys! I’m Captain Thomas. Everyone calls me Tommo. I was born and raised along the beautiful East coast of South Africa. The ocean has really been a place that I have found the best in myself. I’ve surfed my whole life and competed in Skim boarding, eventually being introduced to sailing through my uncle. I then got my captains ticket after high school and traveled 2/3rds around the world on a 70ft schooner with 8 crew, 5 of which were from PNG! Thouroughly bitten by the sailing bug, I then moved onto a catamaran helping as a 3rd to run 10 pax dive charters for a company called Trade Winds for a year. <br /> My proven ability gave me the opportunity to become the captain running charter yachts. Looking for new challenges I moved over to bigger motor yachts and big sailing yachts as Mate and Bosun chartering all over the Caribbean. I’ve always had a huge passion to meet new people and experience the best of what the world has to offer. My team and I look forward to meeting you and showing you the best charter, we have to offer.<br /> RYA Yachtmaster Offshore / SA Sailing Yachtmaster Coastal Power and Sail / Food and Hygiene Certified<br /> <br /> Chef: Bronwyn Gero<br /> Adventurous ~ Creative ~ Thalassophile.<br /> I am the real small town girl with big girl dreams. Growing up in one of South Africa's smaller towns, entertainment was limited and opportunities few. However, for a inquisitive and imaginative young mind, possibilities abounded. <br /> <br /> Seaside holidays especially, fed my imagination and settled my soul. A deep affinity for ocean developed - it's a feeling of coming home, the sheer vastness humbles me, along with a peacefulness that cannot be reproduced elsewhere.<br /> <br /> As a child baking was my introduction to the galley. Later, as a student, I practiced my cooking skills on my, sometimes unsuspecting, friends. I have always been fascinated and intrigued by food; the flavor profiles, presentation and the sheer sensory experience of a dish. <br /> <br /> When I realised that nothing was holding me back, I took the leap of faith and decided to live my dream to be a Chef in a yacht in the Caribbean. <br /> As a chef I have found that I’m unafraid and adaptable to try various cuisines. My charter experience has enhanced my ability in cooking for many types of eating preferences. I am also lucky to be able to continue to learn and try new things every chance I get. <br /> I'm a industry professional with qualifications such as a Super Yacht Culinary Course, Health and Safety Certificate and my Divemaster qualification.<br /> <br /> My zest for life and spirit of adventure - both in and out the galley - keeps me motivated and propels towards the luxurious world of charters, cruises and maritime cuisine.<br /> Superyacht Culinary Course / Food & Health Safety Level II / RYA PWC Powerboat Level II <br /> <br /> Stew/ deckhand: Ford Collier<br /> Ford spent the first 10 years of his childhood living in Bermuda, where he found his passion for sailing, water sports and fishing at an early age. He then moved to Houston where he continued sailing in regattas in Galveston Bay. He also competed in various fishing tournaments inshore and offshore where he has homed in his fishing abilities. Ford went to Louisiana State University upon completing high school, where he studied and received a Business Management degree. After college, Ford decided to follow his true passion and joined the yachting industry. <br /> <br /> He has logged over 10,000 nautical miles throughout his career working on various Motor Yachts in the Mediterranean and Caribbean. Ford takes great pride in his Texas Barbeque and Tex-Mex cooking skills and would be thrilled to serve the guests traditional Texas style meal. Ford will make certain that every holiday spent aboard Nomada is nothing less than perfect.<br /> Powerboat Level II / Yacht rating Certificate <br /> </p></div> </div> </div> </div>
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