St. Croix 
St John 
Charlotte Amalie 
Gregerie Channel 
LA SPERANZA Yacht Description
This gorgeous 2020 50' Lagoon sailing catamaran's starboard side is occupied by a huge king master stateroom that sleeps two lucky passengers. A large queen cabin and a midship queen birth share an ensuite bathroom on the port side of the vessel. The king-sized bathroom on board is very roomy, and both guest bathrooms feature their own private ensuite toilets with electric heads, vanities, and showers. The king and queen rooms, as well as the yacht, both offer incredible natural light, excellent ventilation, and completely air-conditioned places, according on the wishes of the guests. The salon provides ample room for groups to gather or for two or one person to find a quiet spot to unwind. Up to six people can be seated comfortably for eating or relaxing. The breezy fly bridge is a crowd favorite and can accommodate all guests. The aft exterior offers outdoor dining for up to six guests with plenty of top deck seats, a lounge area in front of the helm, and a front lower deck lounging area behind the trampolines. La Speranza is a perfect example of a luxurious Caribbean charter vessel!
Advertised by DMA Yachting, the astonishing charter yacht LA SPERANZA is a 50 ft sailing catamaran. The most appealing features of LA SPERANZA are her generous space and inviting socializing areas. LA SPERANZA spends the summer and winter season in US Virgin Islands. She was delivered by the well-known ship builder Lagoon in 2020. The expansive yacht layout features 3 cozy cabins and easily accommodates a group of 6 guests.
LA SPERANZA is introduced primarily as a sailing catamaran. The central space of the yacht is the main saloon, which connects to the aft deck. The aft deck is where heart of the yacht is and that's where most of the meals are served. The tastefully decorated cabins offer designer mattrace beds and feature ensuite bathrooms. The cabins are connected by stairs to the main saloon - roomy, comfortable and pleasant. Multiple portholes connect you with the outside world.
The sailboat features 80hp Yanmars 14KW Onan engines and a generator.
Accommodation
Suitable for up to 4-6 guests (see layout). 5th and 6th guests must be comfortable sharing a head with another guest cabin.
Captain Only
N/AWhat is the cabin arrangement of LA SPERANZA?
- 1 Master cabin
- 2 VIP cabins
LA SPERANZA
-
Weekly price: $17,700 - $21,000
Low Season | High Season
- Length: 50'
- # of Guests: 6
- # of Cabins: 3
- # of Crew: 2
- Builder: Lagoon
- Cruising Speed: 8
- Max. Speed: 12
- Built Year: 2020
Related Videos
LA SPERANZA 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 | $18,000 | $18,750 | $19,500 | $20,250 | $21,000 | $0 | $0 | $0 | $0 | $0 | $0 |
| Summer 2023 | $18,000 | $18,750 | $19,500 | $20,250 | $21,000 | $0 | $0 | $0 | $0 | $0 | $0 |
| Winter 2023 to 2024 | $18,000 | $18,750 | $19,500 | $20,250 | $21,000 | $0 | $0 | $0 | $0 | $0 | $0 |
| Summer 2024 | $18,000 | $18,750 | $19,500 | $20,250 | $21,000 | $0 | $0 | $0 | $0 | $0 | $0 |
LA SPERANZA Yacht Charter Price
| # of charter days | Base Price | APA (deposit for provisioning, fuel, docking fees, etc) | Total | Note | |
|---|---|---|---|---|---|
| 14 day charter | 35,400$ to 42,000$ | 7,080$ to 12,600$ | 42,480$ to 54,600$ | Discounts outside the main season are common. | |
| 7 day charter | 17,700$ to 21,000$ | 3,540$ to 6,300$ | 21,240$ to 27,300$ | Standard charter rate, base for all calculations. | |
| 3 day charter | 8,850$ to 10,500$ | 1,770$ to 3,150$ | 10,620$ to 13,650$ | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 17,700$ / 6 * 3 days = 8,850$ |
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: $17,700
High season rate: $21,000
Minimum charter length: 6 nights
FOR LESS THAN 7 NIGHT CHARTERS:
For 6 nights, divide by 7N X 6N. For less than 6 nights, divide by 6N X number of nights.
HALF BOARD MEAL PLAN OPTION : SUBTRACT $150 per person from weekly rate : Includes 7 breakfasts, 4 lunches and 3 dinners. Requires all other meals on shore at client expense. 2@$17,700 | 3@$18,300 | 4@$18,900 | 5@$19,500 | 6@$20,100
LOCAL FARE MEAL PLAN OPTION : SUBTRACT $75 per person from weekly rate : Includes 7 breakfasts, 5 lunches and 6 dinners. Requires 2 lunches and 1 dinner at client expense. 2@$17,850 | 3@$18,525 | 4@$19,200 | 5@$19,875 | 6@$20,550
Christmas & New Year, 7 night minimum, Flat rate 2-6 guests, Full-board only:
Christmas $26,500 Must start 12/27 or later.
New Year's $26,500; Must start 12/28 or later.
**WAIVER REQUIRED IN ADDITION TO CONTRACT**
Follow link below to submit waiver: https://bit.ly/cyawaiverMinimum charter length: 6 nights
FOR LESS THAN 7 NIGHT CHARTERS:
For 6 nights, divide by 7N X 6N. For less than 6 nights, divide by 6N X number of nights.
HALF BOARD MEAL PLAN OPTION : SUBTRACT $150 per person from weekly rate : Includes 7 breakfasts, 4 lunches and 3 dinners. Requires all other meals on shore at client expense. 2@$17,700 | 3@$18,300 | 4@$18,900 | 5@$19,500 | 6@$20,100
LOCAL FARE MEAL PLAN OPTION : SUBTRACT $75 per person from weekly rate : Includes 7 breakfasts, 5 lunches and 6 dinners. Requires 2 lunches and 1 dinner at client expense. 2@$17,850 | 3@$18,525 | 4@$19,200 | 5@$19,875 | 6@$20,550
Christmas & New Year, 7 night minimum, Flat rate 2-6 guests, Full-board only:
Christmas $26,500 Must start 12/27 or later.
New Year's $26,500; Must start 12/28 or later.
**WAIVER REQUIRED IN ADDITION TO CONTRACT**
Follow link below to submit waiver: https://bit.ly/cyawaiver
Price Terms
Inclusive
Amenities
Specifications
Features
Layout
More Specifications
Diving Yacht offers Rendezvous Diving only
Fishing
Green Initiatives
Water Sports
Crew Information
Captain
Chef/First Mate
Captain: Jack Maher`
Capt. Jack Maher
Jack was born and raised in Northern Virginia and grew up sailing and boating on the Potomac River and Chesapeake bay. He always knew that a “traditional” or “regular” lifestyle wasn’t for him. In 2015, after graduating high school, he decided to turn his love and passion for the water into a career and signed on as crew to a traditional sailing ship and took a voyage across the ocean that changed his life forever. He completed his captains license course in 2018 and moved to Key West, Florida the following year to further pursue his career in the maritime industry. Over the past 4 years he has captained multiple modern and classic sailing yachts, traveling up and down the east coast of the U.S. and to the Caribbean. Outside of chartering, he spends his time windsurfing, cycling, and doing yoga. Jack is passionate about creating memorable charter experiences through sailing, water sports, snorkeling and hiking.
Chef Sidney Anderson
Sidney grew up in a very small town in Minnesota. She came from humble upbringings, eating whatever they could afford. Her memories of cooking started before she could see the counter top, knowing that if you wanted to spend time with the family, you did it in the kitchen. She and her dad would experiment and make whatever they could. Recipes were only suggestions and there were no such thing as mistakes. After her dads garden started growing she learned the real value of fresh food, sparking even more interest. When she was in high school, she’d ditch a lot with friends, only to end up in the kitchen where she would make them a delicious meal. From the start, Sidney has paved her own path without many rules or guidelines. Her ability to problem solve and go beyond the conventional box of modern day “shoulds and shouldn’ts” as given her the creative freedom to “measure with her heart” and make mistakes that turn into her next “I don’t know, but it’s good” meal. When Sidney turned 19, she left Minnesota and moved to many different places to discover the world beyond what little she knew. Along the way she found sailing, this became another passion. After 5 years she now has her 100 ton masters license and over 10,000 offshore nautical miles. During one of her past deliveries on an 80ft traditionally rigged wooden sail boat, the cook fell through. She couldn’t bear seeing everyone struggle to feed themselves daily and stepped in to do both her job as deckhand and cook. In a leaky galley with a half broken stove she successfully feed her hungry crew of tall ship sailors then would head on deck to start her watch. This experience transitioned over into some high end charters on the same wood yacht from 1939. Today she is excited and proud to say she can make a living doing not one but two of her many passions, while grounding herself in the mentality that making food is fun, sailing is fun, and life should be fun too, no matter what ingredients you have in your pantry
Menu
Day One
Italian Benedict
Double yolked egg layered on top crispy prosciutto, sautéed tomatoes, pesto, and toasted focaccia
Sushi Roll Salad
Tuna, avocado, cucumber, shredded carrot, and nori sheets covered in a homemade yum yum sauce on a bed of sushi rice
Homemade Labneh Jewlery Box
Colored in 10 different mediterranean species
Sausage and Pepper Pasta
A homemade herb sauce covering bucatini pasta with tomatoes, mushrooms, and onions
Served with rustic bread and greens
Homemade Norwegian Krumkake
Filled with sweet cream, chocolate shavings and berries
Day Two
PB&J Açaí Bowls
Banana, blueberries, and peanut butter topped with Michelle’s crunchy gluten free granola
Quesadilla Platter
Mexican chicken, seasoned black beans, grilled peppers and onions served with guacamole, fresh pico, salsa, sour cream, cilantro and limes
Goat Cheese and Apricot Crostini
Flank Steak Rolled with Prosciutto and Basil
Served with a garlic mash and chimichurri sauce
Dark Chocolate Cake With Lavander Raspberry Sauce
Day Three
Egg Bake
An egg dish colored with green and red peppers, broccoli, zucchini, and mushrooms paired with fresh fruit, english muffins, sausage and potatoes
Chile Chicken and Grilled Pineapple Salad
With a homemade creamy lime dressing, on a bed of spinach and arugula
Charcuterie Board
Tuscan Garlic Fresh Catch
With tomato and spinach, fanned garlic potatoes, bacon wrapped asparagus
Warm Banana Bread
Rum sautéed bananas and vanilla bean ice cream
Day Four
Pancake Charcuterie
A board full of fresh berries, bananas, chocolate chips, whip cream, peanut butter, Nutella, caramel, butter, maple syrup, homemade apple butter, and sausage links
Spinach and Feta Galettes
With bacon and balsamic arugula salad and strawberries
Bacon Wrapped Dates and Watermelon Cubes with Feta
Spicy New Orleans Shrimp
Served with crusty bread and lemon parmesan broccolini
Fried Plantains
served with chocolate pudding and coconut whip cream
Day Five
Sweet Potato “Flatbread”
A crispy slice of seasoned sweet potato, topped with avocado and an over easy egg
Mediterranean Steak Bowl
With grilled tomato and onion, cucumber, romaine, and roasted garlic hummus, drizzles with a homemade herb yogurt sauce
Cucumber Bites with Smoked Salmon
Thai Green Curry
Bamboo shoots, red peppers, broccoli, and carrots served over jasmine rice with chicken or tofu
Pistachio Ice Cream
Day Six
Full English
Two eggs over easy, baked beans, sausage links, bacon, toast, fried tomatoes
Caribbean Jerk Spiced Sweet Potato Falafel Gyros
With red pepper and Caribbean inspired sauces. Served with Jamaican callaloo, cucumber salad and fruit
Roasted Tomato and Garlic Baked Brie
Cajun Salmon
Pasta with a homemade cream sauce and side salad
Fresh Chocolate Brownie with Vanilla Ice Cream
Day Seven
Smoothies and Fancy Toast
Cherry, pineapple, berries, mango juice smoothie.
Berry, banana, peanut butter smoothie.
Za'atar roasted beet toast.
Honey lavender sesame toast.
Smashed avocado, soft boiled egg, and garlic chili paste toast.
Tom Yum Inspired Shrimp Ramen
Served with vegetable spring rolls
Steak and Caprsee board
Chipotle and Corn Chicken Enchiladas
With a red sauce and spanish rice
Homemade Mango Sorbet
Locally sourced mango with Chile and spicy pomegranate sauce
Gallery
