2018 64ft Power Boat Sleeps 8 Guests In 4 Cabins, Performance and Luxury
Holiday weeks may differ, please enquire!
With a length of 64-feet and a 33-foot beam, MARE BLU is astonishingly spacious. There are so many seating and sunning options, guests can always find a private space to relax, or enjoy the party together. The aft deck is 247 square feet, a favorite place to dine and hang out, equipped with a dining table that can seat eight, wet bar and grill. The total inside area is 893 square feet. The head room in the salon, dining area and cabins is 6’9”. The entire charter party can relax comfortably on the sofa, and there’s plenty of elbow room at the dining table. The primary cabin occupies much of the starboard hull. There’s a private door to th...
4 Queen Beds
4 Wash Basins
4 Electric Heads
Four en-suite Guest Cabins with A/C, Satellite Direct TV or Movie Theatre database, Bluetooth Connections, electric fans, USB charging stations:
Queen-Stbd-Aft - Primary Suite
Queen/Stbd/Fwd - VIP Suite
Queen/Port/Fwd - Guest suite
Queen/Port/Aft - Guest suite
Cabins Headroom - 6'2"
Salon Headroom - 6'2"
If two single berths are required the Crew would be willing to give up the twin cabin (Port Midships) for one of the Queen Cabins....
WiFi internet access
Ipod/device docking station
Air conditioning and fans
Cockpit and flybridge speakers
Night Air conditioning and fans
Salon TV with satellite tv
Highfield DL460HYP Honda 60hp Dinghy
Adult Water Skis
Stand Up Paddle
Underwater scooter - 1 x Seabob F5S + 1 children's water scooter (rather slow)
CAPTAIN JASON CLAY
Originally from a small town in the foothills of North Carolina, Jason started out as a successful IT Professional. Growing tired of his office job, Jason set out for a career change. For years he honed his sailing skills while running a successful day charter business on Lake Norman. Finally, in 2017 he sailed off to his new career as a charter boat captain in the Caribbean. He has since extensively sailed the Bahamas and the Virgin Islands taking great care of his guests that come from all over the world to see these beautiful islands. He holds a USCG 100 ton Master Licenses with Sail and STCW endorsements.
<p style="text-align: center;"><span style="font-size: 14pt;"> </span><em><strong>Breakfast</strong></em><br />Eggs Benedict, fruit<br />Cinnamon & Brie French toast roll ups with blueberry compote<br />Banana chocolate chip muffins, crispy bacon, scrambled eggs and creamy geechie boy grits<br />Huevos Rancheros with chorizo<br />Avocado Toast with fried or poached egg on top, fruit<br />Homemade pancakes with mixed berry compote, sausage, fruit</p> <p style="text-align: center;"><br /><em><strong>Lunch</strong></em><br />Goat cheese stuffed lamb and sirloin burgers topped with caramelized onions, candied bacon<br />and truffle Mayo on a brioche bun<br />Steak & burrata salad with honey balsamic dressing<br />Chermoula baked sea bream with tabbouleh, smoked aubergine with yogurt<br />Steamed Bao Buns with Char Sui pork belly<br />Seared tuna with linguine pesto and green olives<br />Gluten free courgetti, sun blushed tomato, feta and thyme tart with lemon dressed salad leaves<br />Mahi-mahi tacos with homemade guacamole and salsa<br />Greek chicken skewers, roasted peppers & onions, Parmesan basil orzo pasta, homemade<br />tzatziki sauce<br />Canapés<br />Crab & avocado fill baskets<br />Smoked salmon capers cucumber rolls<br />Sushi rolls<br />Charcuterie board<br />Sun dried tomato & feta hummus with veggies and pita chips<br />Capers salad mini towers<br />Profiteroles</p> <p style="text-align: center;"><br /><em><strong>Dinner</strong></em><br />Sticky jerk salmon, red pepper mango slaw over coconut rice<br />Filet of beef, Caribbean lobster tail, shallot tart tatin, parsnip purée, Madeira jus<br />Moroccan spiced chicken wrapped In pancetta, fig and pistachio boudin, green beans, roasted<br />butternut squash & chicken jus<br />Caesar salad, Charleston crab cakes over fire corn and roasted red pepper purée<br />Sea bass cooked to perfection served over southern succotash and corn purée, topped with<br />microgreens<br />Greek salad, chicken and portobello mushrooms picatta with linguine<br />Herb crusted lamp chops, rosemary & thyme dauphinois potatoes, nicoise vegetables, balsamic<br />reduction</p> <p style="text-align: center;"><br /><em><strong>Dessert</strong></em><br />White chocolate & cardamom tart, with dark chocolate sorbet and passion fruit yolk<br />Mini lemon curd tart with whip cream and berries<br />Hot mango soufflé with vanilla bean ice cream<br />Thai fried carmelized pineapple, lime syrup and coconut rice pudding<br />Vanilla creme brûlée<br />Grandma Goforth’s Lemon Pound Cake</p> <p> </p>