St. Croix 
St John 
Charlotte Amalie 
Gregerie Channel 
NOMADA Yacht Description
S/V Nomada is a luxurious lagoon 620 that can host up to 10 guests. Nomada was built in 2014. She has just come out of a extensive interior and exterior refit making her one of the most beautiful 620s of her class including including Waterworks fixtures, La Maison Pierre Frey upholstery, Matouk linens, and JANUS et Cie furnishings.
Nomada is equipped with some amazing fetches, for example and outdoor rain shower system, big tender with a 90 horse power on the back with an extended tender platform, 2 sea bobs, guest iPads with movies and 3 highly qualified crew ready at your service.
Professional photoshoot to come.
Represented by DMA Yachting, the astonishing charter yacht NOMADA is a 62 ft sailing catamaran. The primary distinction of NOMADA are her most appealing features and culinary experience. NOMADA spends the summer and winter season in US Virgin Islands. She was constructed by recognized shipbuilder Lagoon in 2014. A well-done refit was delivered in 2022. The well-planned yacht layout features 5 large cabins and easily accommodates up to 10 guests.
NOMADA is classified 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 generous, with a prominent dining and seating area and that's where the guests spend most of their time. The immersive cabins are connected by stairs to the main saloon - roomy, comfortable and pleasant. The cabins are located in the 2 massive hulls. Multiple portholes provide a connection with the natural world outside.
and a generator.
Accommodation
NOMADA accommodates 10 guests in 5 ensuite cabins equipped with stall showers and electric toilets. Each cabin equipped with hairdryer, toiletries and USB outlets.What is the cabin arrangement of NOMADA?
- 5 VIP cabins
NOMADA
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Weekly price: $33,000 - $53,000
Low Season | High Season
- Length: 62'
- # of Guests: 10
- # of Cabins: 5
- # of Crew: 3
- Builder: Lagoon
- Cruising Speed: 7-8 Kts
- Built Year: 2014
- Refit: 2022
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NOMADA 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 | $33,000 | $35,500 | $38,000 | $40,500 | $43,000 | $45,500 | $48,000 | $50,500 | $53,000 | $0 | $0 |
| Summer 2023 | $33,000 | $35,500 | $38,000 | $40,500 | $43,000 | $45,500 | $48,000 | $50,500 | $53,000 | $0 | $0 |
NOMADA Yacht Charter Price
| # of charter days | Base Price | APA (deposit for provisioning, fuel, docking fees, etc) | Total | Note | |
|---|---|---|---|---|---|
| 14 day charter | 66,000$ to 106,000$ | 13,200$ to 31,800$ | 79,200$ to 137,800$ | Discounts outside the main season are common. | |
| 7 day charter | 33,000$ to 53,000$ | 6,600$ to 15,900$ | 39,600$ to 68,900$ | Standard charter rate, base for all calculations. | |
| 3 day charter | 16,500$ to 26,500$ | 3,300$ to 7,950$ | 19,800$ to 34,450$ | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 33,000$ / 6 * 3 days = 16,500$ |
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: $33,000
High season rate: $53,000
Christmas / New Year's 2022/23: 1-10 Guests $60,000
Christmas week to end by December 26th. New Years to begin no earlier than December 28th
7 night minimum
BVI Ports Only
Christmas / New Year's 2022/23: 1-10 Guests $60,000
Christmas week to end by December 26th. New Years to begin no earlier than December 28th
7 night minimum
BVI Ports Only
Price Terms
Inclusive
Amenities
Specifications
Features
Layout
More Specifications
Diving Yacht offers Rendezvous Diving only
Fishing
Green Initiatives
Water Sports
Other Entertainment
Ice maker X2
Hairdryer X6
Crew Information
Captain: Thomas Beesley
Captain: Thomas Beesley
Hi Guys! I’m Captain Thomas. Everyone calls me Tommo. I was born and raised along the beautiful East coast of South Africa. The ocean has really been a place that I have found the best in myself. I’ve surfed my whole life and competed in Skim boarding, eventually being introduced to sailing through my uncle. I then got my captains ticket after high school and traveled 2/3rds around the world on a 70ft schooner with 8 crew, 5 of which were from PNG! Thouroughly bitten by the sailing bug, I then moved onto a catamaran helping as a 3rd to run 10 pax dive charters for a company called Trade Winds for a year.
My proven ability gave me the opportunity to become the captain running charter yachts. Looking for new challenges I moved over to bigger motor yachts and big sailing yachts as Mate and Bosun chartering all over the Caribbean. I’ve always had a huge passion to meet new people and experience the best of what the world has to offer. My team and I look forward to meeting you and showing you the best charter, we have to offer.
RYA Yachtmaster Offshore / SA Sailing Yachtmaster Coastal Power and Sail / Food and Hygiene Certified
Chef: Bronwyn Gero
Adventurous ~ Creative ~ Thalassophile.
I am the real small town girl with big girl dreams. Growing up in one of South Africa's smaller towns, entertainment was limited and opportunities few. However, for a inquisitive and imaginative young mind, possibilities abounded.
Seaside holidays especially, fed my imagination and settled my soul. A deep affinity for ocean developed - it's a feeling of coming home, the sheer vastness humbles me, along with a peacefulness that cannot be reproduced elsewhere.
As a child baking was my introduction to the galley. Later, as a student, I practiced my cooking skills on my, sometimes unsuspecting, friends. I have always been fascinated and intrigued by food; the flavor profiles, presentation and the sheer sensory experience of a dish.
When I realised that nothing was holding me back, I took the leap of faith and decided to live my dream to be a Chef in a yacht in the Caribbean.
As a chef I have found that I’m unafraid and adaptable to try various cuisines. My charter experience has enhanced my ability in cooking for many types of eating preferences. I am also lucky to be able to continue to learn and try new things every chance I get.
I'm a industry professional with qualifications such as a Super Yacht Culinary Course, Health and Safety Certificate and my Divemaster qualification.
My zest for life and spirit of adventure - both in and out the galley - keeps me motivated and propels towards the luxurious world of charters, cruises and maritime cuisine.
Superyacht Culinary Course / Food & Health Safety Level II / RYA PWC Powerboat Level II
Stew/ deckhand: Ford Collier
Ford spent the first 10 years of his childhood living in Bermuda, where he found his passion for sailing, water sports and fishing at an early age. He then moved to Houston where he continued sailing in regattas in Galveston Bay. He also competed in various fishing tournaments inshore and offshore where he has homed in his fishing abilities. Ford went to Louisiana State University upon completing high school, where he studied and received a Business Management degree. After college, Ford decided to follow his true passion and joined the yachting industry.
He has logged over 10,000 nautical miles throughout his career working on various Motor Yachts in the Mediterranean and Caribbean. Ford takes great pride in his Texas Barbeque and Tex-Mex cooking skills and would be thrilled to serve the guests traditional Texas style meal. Ford will make certain that every holiday spent aboard Nomada is nothing less than perfect.
Powerboat Level II / Yacht rating Certificate
Menu
BREAKFAST
All breakfast will include cereals, toast, bagels, yoghurt and tea & coffee in addition to one or two of
the below options.
Eggs Benedict
A crispy rosti, mushrooms and a poached egg topped with Parma ham. Finished off with a classic
hollandaise sauce
French Toast or Fluffy Pancakes
Topped with seasonal fruit/s from the Caribbean.
Fruit Platter
A wonderful spread of seasonal fruit/s from the Caribbean.
Cheese and Meat Board
A variety of cheeses and cold meats.
Oven Baked Omelet
An eggs base filling with wonderful ingredients such as baby tomatoes, spinach, mushrooms, peppers,
ham/bacon/pork sausages.
Turkish Eggs
Perfectly poached eggs, served over a delicious garlicky yogurt, and finished with a warm spicy oil.
Portholes
Ham and egg cups, filled with cheese, top with tomatoes and herbs, baked to perfection.
Additional considerations: Scones, pastries and oat muffins
LUNCH
Seared Wahoo with Mango Salsa
Wahoo fillet served on a bed of basmati rice, quinoa and topped with a fresh mango salsa.
Gourmet Burger
A freshly made burger buns, patty, caramelized onions, brie cheese and a side of fries.
Fish Finger Sandwich
A freshly made ciabatta rolls, crispy coated fish, mixed leafy green, tartare sauce and a side of fries.
Seared Tuna & Nisoice Salad with Fresh Bread
Fresh tuna steak gilled on barbeque and served with leafy greens, green beans, potatoes and a garlic
dressing.
Chicken Ramen
Chicken, Spring onions, eggs, Sesame Seeds, radish, shiitake mushrooms, Ramen noodles in a spicy
chicken broth.
Mango Caribbean Poke Bowl
Salmon, sushi rice, red cabbage, edamame beans, pickled red onion, beans and nuts.
Spicy Chicken salad
Pineapple chicken, corn and marinaded pineapple rings served on leafy greens.
Fresh bread options: Beer bread, Pane Bianco, Baguettes and Challa.
DINNER - STARTERS
Ceviche
Served with some leafy greens, avocado (seasonal) and Melba toast.
Cauliflower Soup with Brown Butter and Cheesy Toast
A wonderful creamy soup topped with crispy sage.
Tomato and Roasted Peppers Soup
Served with a sprinkle of feta and bread sticks wrapped with Prosciutto.
Roasted Butternut and Feta Salad
Served with a citrus vinaigrette on a bead of rocket.
Mussels with Wild Garlic Toast
Cooked in a clear white wine sauce.
Cucumber, smoked salmon and avo stacks
A simple, refreshing and zesty stack of flavor.
Pickled Calamari Salad
Served on lettuce accompanied by toasted bruschetta.
Beetroot and Goats Cheese Salad
Served on a bed of baby spinach
DINNER - MAINS
Red Snapper
Asian snapper with sweet chili and lemongrass on a bed of Asian noodles.
Spicy Mahi-Mahi
Served with coconut rice and a goats cheese and spinach salad.
Lobster Thermador
Golden Caribbean lobster drizzled with a rich sauce, sprinkled with Parmesan. Served with rice and
green beans.
Mushroom Risotto
Creamy Italian rice cooked with a variety of mushrooms.
Shrimp Linguine
A zesty, chilli linguine served with leafy green side salad.
Peppercorn Sirloin Steak
Served with baby potatoes and side salad.
Crumbed Pork Chops
Served with mashed potatoes, Brussel sprots and a cheesy sauce.
Chicken Skewers with Espagnole Sauce
Served with potato and broccoli.
DINNER - DESSERTS
Milk Tart
A South African dessert originally created by the Dutch settlers in the "Cape" consisting of a sweet
pastry crust containing a custard filling.
Victoria Sponge Cake
A light fluffy sponge cake filled with creamy and jam.
Fruity Brulee Tart
The classic with a fruity twist.
Pannacotta
Berry pannacotta, lemon fudge, liquorice gel and liquorice crunch.
Key Lime Pie
A light and creamy key lime mousse in a cracker crust garnished with whipped cream.
Apple, Pear Crisp
A deconstructed crumble served with a scoop of vanilla ice-cream.
Tiramisu
Layers of coffee-soaked lady fingers and sweet, creamy mascarpone.
Sticky Chocolate Heaven
Chocolate brownie, coated with chocolate ganache and dusted with coco powder.
Poached Pears
Cinnamon, red wine poached pear served on a bed of crushed pistachios
SNACK OPTIONS
Coconut shrimp with Spicy Mayo
Sushi Platter
Dumplings
Mini Fish Tacos
Mini Sliders
Cheese Board
Plain Nachos
Deep Fried Mac and Cheese balls
Roasted Feta, Garlic, Basil & Cherry Tomatoes on Bruschetta
Zingy Thai Steak Salad served with toasted Bruschetta
Fish Cakes and Mayo Dip
Broccoli dip with Toasted Tortillas
Meza Platte
Gallery
