FELICIA

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1999 65ft Catamaran Sleeps 8 Guests In 4 Cabins, Spacious Classic Catamaran

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From $22,700/week

Special Terms

Guests: 8

Length: 65ft

Cabins: 4

Built: 1999

Crew: 2

Builder: Privilege

Felicia at anchor in a secluded lagoon, after being painted blue....with sunshade up for guests to lounge under while enjoying a cool tropical drink and enjoying the view of the surrounding islands and reef!...

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Accommodations

8 Guests

3 Queen Beds

4 Showers

4 Electric Heads

4 Cabins

1 King Beds

4 Wash Basins

One center-line master cabin with walk-around king berth, en-suite head with electric toilet and stall shower. Three queen cabins, each with private en-suite head with electric toilet and stall shower. The crew cabin forward port with their own en-suite head.

Felicia has a spacious main salon with a beautiful bar for happy hour as well as formal dining. Aft deck has two tables for alfresco dining and lounge area. Forward trampolines offer a vast lounge area.

Cabins do not have individual A/C controls....

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Amenities

WiFi internet access

Generator:Yes - x 2

Sun Awning

Ice maker

Ipod/device docking station

Air conditioning and fans

Inverter 4,500 watt

Bimini Top

BBQ

Cockpit and flybridge speakers

Night Air conditioning and fans

Water Maker: 35GPH

Deck showers

Salon TV with satellite tv

Swim Platforms

DVD player in King & Queen cabins
Sat TV w/DirecTV in salon & King cabin
220 volt hair dryers provided in each cabin
Ice Maker
Bar / Salon
3 Bean Bag Chairs
Can shade the forward part of boat
Yoga mats & meditation pillow
Dry bags


 

Water fun

15' RIB center console 90HP Dinghy

Wakeboard

Stand Up Paddle

Snorkeling Gear

Adult Water Skis

Kneeboard

2 Man Kayak

Fishing Gear

Kids Water Skis

Tube

Floating Mats

Beach Games

Floating flamingo
Wakeboard
Noodles
Towable tube

Crew

In 2017, Paul and Alexa unknowingly began an adventure of a lifetime when they met working for Broadreach as a sailing instructor and scuba diving instructor respectively. During that summer season, they sailed up and down the Southern Caribbean leading groups of 13-17 years olds from all around the world. When parting ways after that summer, they knew somehow it was fate that they would come together again somewhere in the Caribbean. Since then, the couple relocated to Bequia running sailing charters on their own yacht and freelancing for various charter companies in the region.

Captain Paul was born in the UK but was raised all over the gl...

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Cuisine

<p style="text-align: center;"><span style="font-family: 'book antiqua', palatino, serif;"><strong>BREAKFAST<br /></strong><strong><em> Always served with fresh fruit, fresh bread or cakes, bacon/sausage tea, and coffee<br />-<br /></em></strong></span><span style="font-family: 'book antiqua', palatino, serif;"><strong>Eggs Benedict/Eggs Florentine/Eggs Royale<br /></strong><strong>Spanish omelette with chorizo<br /></strong><strong>Spinach, sun dried tomato, pancetta, mushrooms and goat cheese quiche<br /></strong><strong>Avocado toast with fried plantain, eggs any style and salad<br /></strong><strong>Made to order sweet or savory crepes with eggs any style<br /></strong><strong>Shakshuka (baked eggs, tomato sauce, herbs, feta cheese, fresh bread)<br /></strong><strong>Caribbean coconut french toast with guava jelly<br />-<br /><br /></strong></span></p> <p style="text-align: center;"><span style="font-family: 'book antiqua', palatino, serif;"><strong>LUNCH<br />-<br /></strong></span><span style="font-family: 'book antiqua', palatino, serif;"><strong>Korean fried chicken, quick cucumber kimchi and pineapple egg fried rice<br /></strong><strong>Duck breast with noodle stir fry and summer rolls with fresh peanut dipping sauce<br /></strong><strong>Fish burger with roasted breadfruit fritters with a grilled halloumi green goddess salad<br /></strong><strong>Caesar salad with grilled mahi, garlic almonds, pomegranate seeds, parmesan, light caesar dressing<br /></strong><strong>Butternut squash flatbread with steak served on a garden greens & hibiscus salad drizzled with a passion fruit vinaigrette<br /></strong><strong>Slow cooker pork tacos with hoisin and ginger NYT OR Fish tacos, Mexican style corn and Cucumber, pepper, tomato gazpacho<br /></strong><strong>Catch of the day Poke bowl and green papaya salad<br /></strong></span>-<br /><br /></p> <p style="text-align: center;"><span style="font-family: 'book antiqua', palatino, serif;"><strong>SNACKS/APPETIZERS<br /></strong><em><strong>Served between lunch and dinner and can include a selection of the items below<br />-<br /></strong></em><strong>Focaccia and charcuterie spread<br /></strong><strong>Chips and dip with smoked barracuda <br /></strong><strong>Samosas<br /></strong><strong>Baked Brie with mixed nuts, honey, and biscuits<br /></strong><strong>Conch fritters<br /></strong><strong>Salt and pepper squid<br /></strong><strong>Truffle arincini<br />-</strong></span></p> <p style="text-align: center;"><span style="font-family: 'book antiqua', palatino, serif;"><strong><br /></strong></span><span style="font-family: 'book antiqua', palatino, serif;"><strong>STUFF ON THE SIDE<br />-<br /></strong><strong>Pickled cucumber and carrots<br /></strong><strong>Golden apple achar<br /></strong><strong>Kimchi<br /></strong><strong>Salsa<br /></strong><strong>Hot sauce<br /></strong><strong>Pickled ginger<br /></strong></span>-</p> <p style="text-align: center;"><br /><span style="font-family: 'book antiqua', palatino, serif;"><strong>DINNER<br />-<br /></strong></span><span style="font-family: 'book antiqua', palatino, serif;"><strong>Stuffed mushroom caps<br /></strong><strong>Scallops over butternut squash puree and zucchini ribbons finished with beurre blanc</strong></span></p> <p style="text-align: center;"><span style="font-family: 'book antiqua', palatino, serif;"><strong>Watermelon, mint, crispy garlic and feta salad<br /></strong><strong>Rack of lamb with herb crust and cauliflower piccata</strong></span></p> <p style="text-align: center;"><span style="font-family: 'book antiqua', palatino, serif;"><strong>Ceviche with homemade plantain chips<br /></strong><strong>Ginger garlic butter lobster with crispy okra and breadfruit gratin</strong></span></p> <p style="text-align: center;"><span style="font-family: 'book antiqua', palatino, serif;"><strong>Plantain and shrimp or goat gyoza<br /></strong><strong>Lime and sesame crusted seared tuna with zesty sugar snaps and mango chili</strong></span></p> <p style="text-align: center;"><span style="font-family: 'book antiqua', palatino, serif;"><strong>Greek stuffed tomatoes<br /></strong><strong>Pork Roulade, stuffed with apricots, mushrooms and rosemary served with roasted potatoes and sauteed broccolini</strong></span></p> <p style="text-align: center;"><span style="font-family: 'book antiqua', palatino, serif;"><strong>Caprese salad<br /></strong><strong>Gnocchi with Brussels sprouts and brown butter with grilled squid</strong></span></p> <p style="text-align: center;"><span style="font-family: 'book antiqua', palatino, serif;"><strong>Chicken satay<br /></strong><strong>Thai style soup dumplings with lemongrass corn cakes and sesame sautéed cabbage</strong></span></p> <p style="text-align: center;"><span style="font-family: 'book antiqua', palatino, serif;"><strong>Ginger shrimp and lemongrass broth<br /></strong><strong>Coconut & lime banana leaf baked red snapper with miso and soy grilled zucchini and eggplant and coconut sticky rice</strong></span></p> <p style="text-align: center;"><span style="font-family: 'book antiqua', palatino, serif;"><strong>Dijon shrimp skewers <br /></strong><strong>Pistachio crusted mahi mahi, over truffled mushroom risotto and beet purée</strong></span></p> <p style="text-align: center;"><span style="font-family: 'book antiqua', palatino, serif;"><strong> Coconut lentil soup<br /></strong><strong>Jerked baby back ribs with pigeon pea rice and salad</strong></span></p> <p style="text-align: center;"><span style="font-family: 'book antiqua', palatino, serif;"><strong>Broccoli and leek soup<br /></strong><strong>Squid rings with charred watermelon and avocado purée <br />-<br /><br /></strong></span></p> <p style="text-align: center;"><span style="font-family: 'book antiqua', palatino, serif;"><strong>DESSERT<br />-<br /></strong></span><span style="font-family: 'book antiqua', palatino, serif;"><strong>Chocolate mousse and honey glazed fruit<br /></strong><strong>Tiramisu<br /></strong><strong>Zesty lemon and ginger cheese cake<br /></strong><strong>Chocolate & salted caramel pecan tart<br /></strong><strong>Cappuccino custard <br /></strong><strong>Honeycomb ice cream bars<br /></strong><strong>Rose water pudding<br /></strong><strong>Tropical Eton Mess, Passionfruit, Mango & Lime<br />-</strong></span></p>

 

Availability

Upcoming 12 months reservations calendar 

Available - the dates are available for your charter

Booked - booked by another client group already

Hold - held by another client group, not yet booked, and can be challenged

Unavailable - blocked out by the Owner and unavailable to challenge

 

Rates

 

Reviews (9)

March 2022

Dear Paul and Alexa-

Thank you so much for an incredible week aboard Felicia! Wow— you exceeded our expectations on every level.
Paul, you’re not only a great captain but your bartending skills are pretty epic! I’m still thinking about those spicy margaritas!
Lexy- every meal was excellent and the variety of meals was incredible. You worked tirelessly in the kitchen— always with a smile on yo...

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December 2021 - Bequia

We had dangerously high expectations for our trip on the Felicia, but I’m glad to say the week far exceeded our best hopes. We spotted Felicia in the bay the day before we boarded her which was exciting and she looked amazing as we boarded her. There is little more exciting than being aboard her doing 13.5 knots as you dart between the islands

Paul and Alexa were the perfect hosts Paul has...

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December 2021

We had a lovely week on Felicia, sailing around St. Thomas, St. Croix, and St. John. The boat was very spacious and had everything we could want in the way of comforts and water toys. Paul and Alexa did a wonderful job charting our itinerary, finding beautiful locations for us to visit, and generally being very hospitable. Alexa’s cooking was terrific, and the meals generally great.

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December 2021

‘What a great photo, sums it up perfectly - a happy group at the end of a lovely holiday! Thank you both for everything you did for us all. It was a blissful experience being on Felicia - you both have a wonderful ability to understand the varied needs of all your guests and accommodate them all to make a very special experience for the whole group. The sailing was exhilarating (particularly the ...

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December 2021

Dear Alexa and Paul,

We had the most wonderful time with you on the Felicia. I was always amazed how you kept your calm - with coping with us old folks!! Getting us on shore - and back on board.

I loved watching the sails go up. So we did the real sailing - cutting the engines - it was awesome!

Alexa is SO the best cook on the high seas. And Paul was such a kind, courteous, and hel...

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March 2021

Paul was the captain of Motor Yacht STAR OF THE SEA during some of the period that we represented the yacht on Yachtfolio and CYA. We worked closely on promoting the yacht and especially before and during the charters. Rarely I have worked with such an enthusiastic, friendly and helpful captain. His team respected and appreciated him, the yacht was immaculately kept, his knowledge of the area was ...

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