PURELYBLU Yacht Description
Presented by DMA Yachting, the astonishing charter yacht PURELYBLU is a 50 ft sailing catamaran. The most attractive features of PURELYBLU are her most appealing features and culinary experience. PURELYBLU spends the season in Antarctica. She was completed by the well-known ship builder Lagoon in 2020. The well-planned yacht layout features 4 cozy cabins and easily accommodates a group of 8 guests.
PURELYBLU is classified primarily as a sailing catamaran. The the heart of the yacht is the main saloon, which connects to the aft deck. The aft deck is generous, with a prominent dining and seating area and that's where the guests spend most of their time. The tastefully decorated cabins are located in the 2 massive hulls. The cabins are connected by stairs to the main saloon - roomy, comfortable and pleasant. Multiple portholes supply a sunny feeling, with the option for darkness and privacy.
The sailboat features 2 x Yanmar 4JH80 engines and a generator.
Accommodation
Accommodates 8 guests in 4 cabins with 3 ensuite heads w/ enclosed showers.Crew will take starboard forward cabin
What is the cabin arrangement of PURELYBLU?
- 3 VIP cabins
- 1 Double cabin
PURELYBLU
-
Weekly price: $25,000 - $28,000
Low Season | High Season
- Length: 50'
- # of Guests: 8
- # of Cabins: 4
- # of Crew: 2
- Builder: Lagoon
- Cruising Speed: 8 knots
- Max. Speed: 14 knots
- Built Year: 2020
PURELYBLU 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 | $25,000 | $25,500 | $26,000 | $26,500 | $27,000 | $27,500 | $28,000 | $0 | $0 | $0 | $0 |
| Summer 2023 | $25,000 | $25,500 | $26,000 | $26,500 | $27,000 | $27,500 | $28,000 | $0 | $0 | $0 | $0 |
| Winter 2023 to 2024 | $25,000 | $25,500 | $26,000 | $26,500 | $27,000 | $27,500 | $28,000 | $0 | $0 | $0 | $0 |
PURELYBLU Yacht Charter Price
| # of charter days | Base Price | APA (deposit for provisioning, fuel, docking fees, etc) | Total | Note | |
|---|---|---|---|---|---|
| 14 day charter | 50,000$ to 56,000$ | 10,000$ to 16,800$ | 60,000$ to 72,800$ | Discounts outside the main season are common. | |
| 7 day charter | 25,000$ to 28,000$ | 5,000$ to 8,400$ | 30,000$ to 36,400$ | Standard charter rate, base for all calculations. | |
| 3 day charter | 12,500$ to 14,000$ | 2,500$ to 4,200$ | 15,000$ to 18,200$ | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 25,000$ / 6 * 3 days = 12,500$ |
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: $25,000
High season rate: $28,000
*6 Night Minimum*
Boat Requires 48hr Turns
3 queen ensuite cabins and midship cabin are available to guests. Midship and port forward cabins share head. Crew will take starboard forward queen cabin.
HOLIDAYS:
2022
Christmas Flat Rate $30,000 inquire about pick up and drop off. 7 night minimum. Charter must end on or before 12/26/2022
New Years Flat Rate $35,000 inquire about pick up. 7 night minimum. Charter must start no earlier than 12/27/2022
Please Inquire for 2023 Holiday Rates
HALF-BOARD RATES: Discount Applied First
(7/4/3 BREAKFAST/LUNCH/DINNER): $150 off / person
***3 lunches and 4 dinners ashore at client expense***
LESS THAN 6 NIGHT CHARTERS DIVIDE BY 6 RULE:
(Rate / 6 X #Nights)
***(Rate divided by 6N X number of nights*** For 6 nights divide rate by 7 X 6N.
SLEEP ABOARD:
$2,000 Sleep aboard the night before the charter departs
Guests arrive to the yacht at 5pm. Snacks and welcome drink served, this is not an open bar. Dinner is ashore on clients expense. Continental breakfast provided next morning. Vessel departs at noon.*6 Night Minimum*
Boat Requires 48hr Turns
3 queen ensuite cabins and midship cabin are available to guests. Midship and port forward cabins share head. Crew will take starboard forward queen cabin.
HOLIDAYS:
2022
Christmas Flat Rate $30,000 inquire about pick up and drop off. 7 night minimum. Charter must end on or before 12/26/2022
New Years Flat Rate $35,000 inquire about pick up. 7 night minimum. Charter must start no earlier than 12/27/2022
Please Inquire for 2023 Holiday Rates
HALF-BOARD RATES: Discount Applied First
(7/4/3 BREAKFAST/LUNCH/DINNER): $150 off / person
***3 lunches and 4 dinners ashore at client expense***
LESS THAN 6 NIGHT CHARTERS DIVIDE BY 6 RULE:
(Rate / 6 X #Nights)
***(Rate divided by 6N X number of nights*** For 6 nights divide rate by 7 X 6N.
SLEEP ABOARD:
$2,000 Sleep aboard the night before the charter departs
Guests arrive to the yacht at 5pm. Snacks and welcome drink served, this is not an open bar. Dinner is ashore on clients expense. Continental breakfast provided next morning. Vessel departs at noon.
Price Terms
Inclusive
Amenities
Specifications
Features
Layout
More Specifications
Diving Onboard
Diving group number depends on certified divers experience.
Additional dives $50 per dive per person.
John and Hannah are PADI Dive Masters
Fishing
Green Initiatives
Water Sports
Other Entertainment
Complementary USVI and BVI map to track your charter
Shampoo
Conditioner
Body Wash
Body Lotion
Reef Safe 30SPF Sunscreen
Crew Information
Captain
Chef/First Mate
Captain: John Garza
Captain John Garza
QUALIFICATIONS
USCG 100 Ton Captain
Professional Photographer & Videographer
Freediver
PAFI Divemaster
Captain John, a long-time environmentalist, wishes to create a sense of compassion towards the ocean by infusing his passion for diving and marine exploration with images of the sea's unique beauty. John's photography has graced the covers of many well-respected magazines, advertisements, and eco-advocacy campaigns. As an avid Free Diver, Scuba Diver, and Professional Photographer, he strives to educate people about the environments of our oceans through creative outlets.
Through his next endeavor as the captain of Purely Blu, his goal is to change the way people view and interact with sharks and marine wildlife while inspiring others through his life aboard Purely Blu.
Chef Hannah Patten
QUALIFICATIONS
Chief Stew
Cuisine Specialist
Founder of Hülya Swim
Freediver
PADI Divemaster
Yoga Instructor
Photographer & Videographer
In addition to her day job as our Chief Stew Hannah is also the founder of Hülya Swim, an eco-friendly swimwear line. Four years ago, she quickly grew tired of the overwhelming amount of plastic in the oceans and waterways. This inspired her to create a bikini line that includes recycled plastics from the ocean. The Hülya collection is inspired by Hannah's experiences with the ocean. It's integral, therefore, to choose fabric that will not pollute the ocean.
From island to island, day to night, breakfast to lunch, lunch to dinner, and cocktails into the wee hours, not only will Hannah act as your guide, but she will also act as your personal chef who can expertly prepare local, sustainable seafood. Through all of her efforts aboard Purley Blu, an eco-tourism yacht whose mission is to "Dream, Discover, Sustain”, Hannah hopes to inspire and educate guests on how to not only live their own personal life sustainably but be good patrons to the planet and ocean.
Coral (The Golden Retriever/Comfort Companion
Coral is a product of theSoutheastern Guide Dog program – an organization committed to training guide dogs for people with visual impairments. However, after she was born with a visual defect of her own, Coral was deemed a non-working dog and was adopted out to Hannah, as a playmate and friend. She now proudly serves as our sailing yacht’s mascot.
Coral is a dream dog. She just has a thirst for knowledge and is continually learning new tricks. Her favorite activity is to go for rides on the boat and to go for swims in the ocean with John and Hannah. Coral loves swimming in the ocean water, and she even catches conch
and lobster with her mouth.
<b>Crew fully vaccinated<b/>
Menu
Chef Hannah's Sample Menu
BREAKFAST
A fresh fruit platter, juice or fruit smoothie, coffee and tea are served with breakfast every day VEG
AMERICAN BREAKFAST GFA VEG
Eggs your way, Bacon or sausage, and hash browns
CONTINENTAL BREAKFAST VEG
Serving of rum, raisin and coconut banana bread, blueberry scones with lemon glaze and an array of chocolate and fruit-filled croissants and/or muffins
CINNAMON PANCAKES GFA VEG
Served with a medley of warm berries and home made maple syrup topped with powdered sugar
JOHNNY CAKE FRENCH TOAST
Made from local fresh Johnny cake and served with warm home made maple syrup topped with powdered sugar
AVOCADO TOAST GFA VEG
Mashed avocado with lemon, salt, pepper, hemp seeds, and a dash of island seasoning
LUNCH
This can be served family-style or individually plated
CARIBBEAN CHICKEN AND PINEAPPLE SALAD VEG GFA
Served in pineapple halves; with a hint of curry in the dressing and includes tropical fruits such as mangoes and pineapple chunks
GRILLED MEDITERRANEAN SHRIMP & VEGGIE KEBABS VEG GFA
Served with a crisp greek salad with balsamic dressing topped with feta cheese and comes with warm baked rosemary-infused bread
BLACKENED LOCAL CATCH GFA
Served on a bed of arugula topped with a island mango salsa
FUSION LOBSTER OR SHRIMP ROLL GFA
With roasted corn chutney, sautéed plantains and cilantro chimichurri A take on a classic lobster roll with Caribbean, Asian and Latin overtones
CRAB CAKE AND ASIAN SLAW GFA
A light lunch that appeals to all the senses, the Caribbean flavored crab cakes surround a mound of an Asian-inspired slaw that is a combination of finely julienned red and green cabbage, snow peas, mango and spring onions tossed with Asian vinaigrette and sprinkled with fresh herbs
HORS D'OEUVRE
There is no better way to watch the stunning Caribbean sunsets, than with your own personal Happy Hour, featuring the special Captain’s Cocktail of the day or your favorite aperitif and an array of delicious appetizers.
ASSORTMENT OF COLD DIPS VEG GFA
Homemade mango salsa, guacamole, and hummus will be available with a side of bread, crustinis, and chips
CHARCUTERIE BOARD GFA
An assortment of meats, cheeses, and local crackers/bread
VOLCANO AHI POKE STACK GFA
Served on a rice cracker bed
CREAMY BAKED BRIE GFA
Served with mango chutney and toasted almonds surrounded by toasted crostini
CARIBBEAN CONCH FRITTERS
Served with a blend of cocktail and sweet chili pepper sauces
DINNER
The dining experience each night is further enhanced with a candle-lit table setting that is designed to create an atmosphere to compliment the evening's menu
BAKED LOCAL FISH GFA VEG
Fresh caught fish on a bed of saffron basmati rice, sautéed plantains and sugar snap peas
SLICES OF LEMON AND PARMESAN PANKO- CRUSTED CHICKEN BREAST GFA
Served with gnocchi or fresh pasta and a medley of Mediterranean roasted vegetables, topped with shavings of Parmesan cheese
SURF ‘N’ TURF-TENDER FILLET MIGNON GFA
Grilled shrimp drizzled with sweet chili sauce served alongside a caramelized onion, truffle mash potatoes, and asparagus
MACADAMIA AND COCONUT CRUSTED FISH GFA
With coconut beurre blanc, served with Jasmine rice topped with julienne of zucchini and summer squash
GRILLED CARIBBEAN LOBSTER GFA
on a bed of traditional peas and rice with a pineapple relish, and plantain crisp garnish
LINGUINI ZUCCHINI GFA VEG
with pistachio pesto jumbo prawns topped with a parmesan lace wafer
DESSERT
ICE CREAM A LA MODE
An assortment of ice cream served with a side of berries
CARAMEL CHOCOLATE MOUSSE
Topped with shards of toffee almond praline
CHOCOLATE LAVA DESSERT
Served with a dusting of sugar powder
CARROT CAKE
Fresh baked carrot cake with a cream cheese icing
FRESH FRUIT GFA VEG
Seasonal fesh fruit coated in cognac sauce
GFA: Gluten free available
VEG: Vegetarian /Vegan Available
Gallery
