MY TY

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2021 67ft Catamaran Sleeps 10 Guests In 5 Cabins, Sail in Luxury and Comfort

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From $40,000/week

Special Terms

Guests: 10

Length: 67ft

Cabins: 5

Built: 2021

Crew: 3

Builder: Fontaine Pajot

Catamaran My Ty is a 2021, 67’ Fountaine Pajot catamaran offering crewed yacht charters in the BVI & USVI. She features a fly-bridge deck and accommodations for up to 10 guests in 5 Queen cabins. With 3 crew, each boasting years of experience conducting high end charters throughout the Caribbean, My Ty is a great selection for high end vacations for families, couples, divers and special occasions....

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Accommodations

10 Guests

5 Queen Beds

5 Electric Heads

5 Cabins

5 Showers

10 guests in 5 spacious en-suite queen size cabins. All beds have 3 inch memory foam toppers....

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Amenities

WiFi internet access

Generator:2

Sun Awning

Ice maker

Ipod/device docking station

Air conditioning and fans

Inverter Yas

Bimini Top

BBQ

Cockpit and flybridge speakers

Night Air conditioning and fans

Water Maker

Deck showers

Salon TV with satellite tv

Swim Platforms

 

Water fun

15ft Infanta 60 hp YAMAHA Dinghy

Wakeboard

Stand Up Paddle

Floating Mats

Beach Games

Adult Water Skis

Kneeboard

1 Man Kayak

Snorkeling Gear

Underwater Camera

Kids Water Skis

Tube

2 Man Kayak

Fishing Gear

Kids wakeboard and kids skies - On Request

Crew

Captain Jamie Dehan

Growing up on the east coast of South Africa, the Indian Ocean was Jamie's childhood playground. His family being avid divers, Jamie was certified as a SCUBA diver from the age of 12.

His teen years were spent racing small monohulls and by 18 he was a SCUBA instructor, as well as an accomplished surfer, free-diver and spear fisherman. Having worked for dive companies throughout eastern Africa, Jamie made his way to the Virgin Islands in 2013. He has since captained a variety of high-end charter yachts throughout the Caribbean. Jamie’s love for the ocean and all that surrounds it, combined with years of experience in the ...

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Cuisine

<p><span style="font-style:italic">During your vacation on My Ty you will have your meals thoughtfully prepared by our professionally trained Chef, Susannah. A contemporary, striking and irresistible dining experience youwont forget.</span><br/> <br/> <span style="font-weight:bold">Chef Susannah King’s Sample Menu</span> <br/> <br/><span style="font-weight:bold">Breakfast</span><br/><span style="font-style:italic">Homemade buttermilk pancake stack served with bacon, dusted with icing sugar and a fresh berry sauce</span><br/><span style="font-style:italic">Traditional Italian sausage frittata</span><br/><span style="font-style:italic">Classic eggs benedict with black forest ham, homemade hollandaise sauce and wilted spinach</span><br/><span style="font-style:italic">Full Irish: Authentic potato bread served with bacon, sausages, fried eggs and oven roasted vine tomatoes</span><br/><span style="font-style:italic">Caribbean French toast served with fried bananas, toasted coconut and drizzled with local Virgin Islands honey</span><br/><span style="font-style:italic">Smoked salmon, cream cheese and dill bagels</span><br/><span style="font-style:italic">Individual egg soufflés with feta cheese, spinach, tomatoes and oregano</span><br/> <br/><span style="font-weight:bold">Lunch</span><br/><span style="font-style:italic">Moules marinere with freshly baked granary bread</span><br/><span style="font-style:italic">Citrus glazed salmon on a bed of seasonal greens</span><br/><span style="font-style:italic">Chicken pad thai tossed with beansprouts, fresh cilantro and roasted peanuts</span><br/><span style="font-style:italic">Seared scallops and crispy prosciutto with roasted tomatoes and smashed white beans</span><br/><span style="font-style:italic">Grilled swordfish, green beans and spicy tomato salsa</span><br/><span style="font-style:italic">Sweet okra shrimp curry with plantain puree</span><br/><span style="font-style:italic">Caribbean jerk burgers with pineapple relish and spicy coleslaw</span><br/> <br/><span style="font-weight:bold">Appetizers</span><br/><span style="font-style:italic">Tomato and burrata bruschetta</span><br/><span style="font-style:italic">Oven baked brie with sautéed cinnamon walnuts</span><br/><span style="font-style:italic">Asian infused tuna on toasted bread</span><br/><span style="font-style:italic">Charcuterie platter with an assortment of international cheeses, crackers and olives</span><br/><span style="font-style:italic">Conch fritters with a chili lime dipping sauce</span><br/><span style="font-style:italic">Smoked salmon rosette with a sweet cucumber salad</span><br/><span style="font-style:italic">Homemade falafel with cucumber yoghurt sauce</span><br/> <br/><span style="font-weight:bold">Dinner</span><br/><span style="font-style:italic">Pork escalope Holstein with fried duck egg, buckwheat tomato salad, anchovies topped with parsley and capper beurre noisette</span><br/><span style="font-style:italic">Braised lamb breast, boulangere potatoes, green beans and griddled courgettes</span><br/><span style="font-style:italic">Honey glazed ham knuckle with buttered new potatoes, parsley sauce, sautéed cabbage and sweet piccalli</span><br/><span style="font-style:italic">Confit duck ravioli with sage and hazelnut butter</span><br/><span style="font-style:italic">Marasala pork tenderloin with roasted asparagus and sweet potato puree</span><br/><span style="font-style:italic">Filet steak with café paris butter, homemade fries, roasted tomatoes and portobella mushroom</span><br/><span style="font-style:italic">Mahi mahi fillet with saffron risotto and a mango cilantro sauce</span><br/> <br/><span style="font-weight:bold">Dessert</span><br/><span style="font-style:italic">Ginger crème brulee</span><br/><span style="font-style:italic">Panna cotta with orange glazed figs</span><br/><span style="font-style:italic">Chocolate fondant pudding with raspberry and champagne sorbet</span><br/><span style="font-style:italic">Irish cream Tiramisu</span><br/><span style="font-style:italic">Homemade profiteroles filled with crème diplomat and coated in dark chocolate sauce</span><br/><span style="font-style:italic">Fluffy lemon pudding with limoncello cream</span><br/><span style="font-style:italic">Elderflower fruit jelly</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

 

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