Bahamas Yacht Charters by Sneed Charters
(800) 581-7130 / (561)459-5316
S/Y NAMASTE
Sample menu by Caroline Jorgensen
LUNCHES
Chilled Heirloom Tomato Soup with Parmesan Fritter and a Dollop of Rocket pesto.
Chargrilled Scallops “SAKU”on a creamy gnocchi wok with mussels, scampi & saffron.
Sesame seed crusted ahi seared tuna served with Polynesian style dipping sauce made from Ginger, Garlic & Oyster sauce, along with a Cucumber Glass Noodle salad.
Poke Bowl
Raw Ahi Tuna marinated with ponzu Dressing, served on layers with edamame, carrots, cucumber, avocado, crispy onions, tomatoes & seaweed salad topped with a siracha dressing.
King size Swedish Shrimp Sandwich
Shrimps boiled with beer, anise seeds & dill, chilled then tossed on a sourdough slice of bread along with home made dill mayonnaise, half a medium boiled egg, salad topped with caviar.
Swedish gravlax
Home cured salmon, served with Dill Stewed Potatoes,
Traditional Swedish Mustard sauce, pickled cucumbers & mustard seeds.
Goat cheese salad
Arugula Salad served with Panko fried Goat cheese,
Honey Roasted Walnuts, Water melon & Balsamic Truffle dressing.
Baja Style Fish Tacos
Beer Battered Freshly Caught Fish, served in a Corn tortilla along with a Jalapeño,
Cilantro Avocado dressing, Mango salsa & Cabbage lime salad.
Mascarpone & Salvia Chicken Roll Up
Served with a almond potato pure, garlic roasted cherry tomatoes & deep fried capers.
Pulled Pork Bahn Mi
Ginger & hoisin roasted Pulled pork, served in a French baguette with pickled vegetables, jalapeños & coriander mayonnaise.
Buddha Bowl Vegan
Garlic roasted pumpkin & cauliflower tossed in a quinoa & pesto salad, crispy tofu with toasted sun- flower seed, served with a dollop of cashew “sour cream”.
CANAPES
Smoked salmon and caviar blinis with horseradish crème fraiche
Crab and Pork Crispy Spring Rolls with Nuom Champagne Dipping Sauce.
Baked Camembert with Focaccia croutons
Swedish Lamb Meatballs, served with Lingon Berry relish in a traditional Swedish Brown sauce.
Coconut shredded prawns with Wasabi & Chilli Mayonnaise.
Orange marinated Scallop topped with Champagne Foam.
Swordfish Mini skewer in a Mojito dressing.
Lobster Mango Salad in Cilantro Sauce on Cucumber Rounds with Chives
Mini Asian Beef Tartar served in a Crispy Wonton Cone
Chilli & Feta Cheese Dip served on a Garlic & Parsley slice of Bread Guacamole & pico de gallo with corn tortillas (Vegan)
Falafel with coriander tahini dressing (Vegan)
Mini truffle Mac and cheese balls (Can be made Vegan or normal)
STARTERS
Chilli Grilled Scallops Served with my own Créme Trilogy on Horseradish, Carrot and Asparagus
Wagyu Beef Tartare With Shaved Foie Gras
Beef tartare with shallots, capers & truffle tarragon mayonnaise.
Tartar of Tuna
Seasoned with Citrus & Mirin, on a bed of Avocado, Sesame seeds,
Deep Fried Onions & a smoked Ponzu Soya Dressing.
Lobster Bisque Served with a Homemade Aioli and Home Made Fresh Bread
Toast Skagen
Shrimps boiled in Beer, Anise & Dill, Chilled then Tossed with Red onion,
Chopped Dill, Horseradish & Mayonnaise. Topped with caviar.
Creamy Parmesan Soup with fresh Basil & Truffle Served with a Wild Boar Chorizo skewer.
Tuna Tataki
Wasabi Crusted Ahi tuna, Seared & Served on a Sake & Soy Sauce dressing, Cilantro foam,
Crispy Wontons & topped with an Avocado Sauce.
Zucchini “lasagna” (Vegan)
Zucchini and roasted cherry tomato lasagna, layered with macadamia “ricotta” truffle oil & pistachio pesto.
MAIN COURSES
Fresh Catch Of The Day
Grilled catch of the day on garlic roasted vegetable bed, sweet potato puree topped with fresh spinach and spicy cilantro
Herb Crusted Rack Of Lamb
on Chanterelle Risotto, topped with Hazelnut tossed Green Beans and Red Wine butter
Tuscan Wild Boar Ragu
On a bed of home made gnocchi along with shaved parmesan & mushroom crisp
Lime Seared Tuna Filet
on French green salad with Grilled Baby Potatoes, Crispy Croutons, Garlic Grilled Gambas and Sar- dine Aioli.
Fish & Seafood Soup
Fruits from the sea simmered in a broth from Lobster, Cognac & Cream, Served with White Wine braised Carrots and Parsnips.
Grilled Veal Filet
Roasted Jerusalem Artichoke, Artichoke Pure, Buttered Chanterelles Served with a Port & Dark Choco- late Sauce
Seafood Minestrone My Way
Lobster, King Crab, Scallop & Cockles simmered in a Tomato base soup, along with Artichoke and Parmesan ravioli.
Portobello Mushroom Ravioli (Vegan)
Portobello, Tofu, asparagus & parsley stuffed ravioli in a miso truffle broth With shaved truffles & cashew parmesan.
Homemade Red Wine Pappardelle
Burnt butter sage sauce with crispy pig cheeks & pecorino.
Sushi Platter
Seared Yellow Fin Tuna Feng Pesto Nigiri Tiger prawn Maki
Lobster cocktail in mustard miso dipp Pork gyoza dumplings
TOM KHA GAI Chicken Dumplings Soft Bun Pork Belly
Salmon Nigiri Tuna Tataki Miso Soup
Sea Weed Salad Hamachi Carpaccio
DESSERTS
Lavender Creme Brule Served with homemade Blue Berry Ice Cream & Lavender Syrup
White Chocolate & Lime Cheesecake Served with Mango Sorbet
Warm Chocolate Truffle Served with Italian Vanilla Ice Cream
Chocolate Trio
Chocolate & Orange Mousse, Lava Cake & White Chocolate Ganache
Selection Of Cheese Served with Candied Almonds, Fig & Champagne Marmalade.
Coconut Creme Brule (Vegan)
Brownies & Ice Cream (Vegan)
Gluten Free vegan brownies, hazelnuts & ice cream made of cashews & almonds.
FAQ
WHAT TO DO IN THE BAHAMAS?
We’ll be pleased to assist you in deciding which activities suit your personality and interests the best. Your crew and captain are experts. They are familiar with the locale and the greatest things to do. They can give advice on where to go fishing, diving, or snorkeling. They are aware of the locations of the remotest beaches. They can give advice on the top boutiques, eateries, or nightclubs.
WHAT CAN I EXPECT IN REGARDS TO MEALS?
We’ll provide you a food choice survey to fill out so we can figure out what kinds of meals you and your visitors would like to eat while you’re away. Along with your preferences, the form will ask about any dietary requirements, medical restrictions, or food allergies that any members of your party may have. Prior to your departure, you will also get the chance to ask any questions of a crew member. The team will next make your favorite cocktails and fresh, gourmet meals for the rest of the voyage.
WHAT IS INCLUDED IN THE RATES LISTED?
Running costs are not included in the rates given for motor yacht charters and must be paid separately. Catamarans for sailing must be all-inclusive. The costs are determined by the number of people and cover all meals, drinks (including the typical ship’s bar), fuel, ice, and aquatic activities. Taxes, dockage fees, and communication expenses must all be paid individually.
Food, alcohol, fuel, dockage, port fees, and any other costs associated with the charter are considered running costs.
Typically, the operating costs represent 35% of the base charter fee. A 35% Advanced Provisioning Allowance (APA) will be paid in advance of your departure, giving the crew time to stock the yacht. A detailed breakdown of all costs will be provided to you at the conclusion of the charter. If there is still a balance, you will get a refund; however, if expenses are higher than the APA, you will have to pay the outstanding balance before disembarking.
ARE THERE ANY ADDITIONAL COSTS?
Florida’s tax ranges from 6-7%, depending on the port of embarkation, while the Bahamian tax is 14%. The charter cost also includes tax.
WHAT IF I HAVE TO CANCEL?
What to anticipate if you have to cancel your vacation is covered in your charter agreement. To protect yourself in the event that unavoidable circumstances force you to cancel your trip, we advise buying cancellation insurance.
WHAT IF I DISAGREE WITH THE CAPTAIN WHILE ON MY CHARTER?
A luxury yacht rental is made to meet all of your requirements for the entirety of your journey. The skipper and crew will do everything possible to meet and exceed your expectations. The captain’s first priority, however, is the security of his crew and the boat. He has the last say on anything that could affect the safety of passengers.
IS IT CUSTOMARY TO TIP THE CREW?
Yes. Although not required, leaving a tip is encouraged, especially if your yacht rental experience left you feeling especially satisfied. At the completion of your charter, you should give the captain a 15% gratuity.
HOW DO I RESERVE A YACHT?
Once you’ve decided on a yacht, we’ll place an “option” on it, securing it for 48 hours while you finish the paperwork. Then, a yacht charter agreement must be read and signed. We are happy to answer any queries you may have and thoroughly explain the terms. You must send your completed contract together with a deposit for the charter.
HOW MUCH IS THE DEPOSIT?
50% of the charter cost is required as a down payment; however, if there are less than 30 days to departure, the whole amount is due. The deposit is made via bank wire transfer and is kept in an escrow account by the principal agent of the yacht until just before the charter date. You have secured the yacht once we get your signed contract and down payment.
WHAT CAN I EXPECT AFTER THE CONTRACT IS SIGNED AND THE DEPOSIT IS MADE?
We’ll start collaborating with you to customize your charter. Your food and exercise preference survey will be delivered to you. We’ll set up a phone call for you and the crew. We will assist you in planning all charter-related details, including transportation in a limousine and flights.
WHEN IS THE FINAL PAYMENT DUE?
If you are renting a motor boat, the APA funds and the remaining balance of the charter are due 30 days before the start of your trip.
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