Yacht Name

PURA VIDA

  • 2023
  • 48FT
  • 8
  • 4
  • 2
Pura Vida offers spacious and clean cut living areas with a contemporary and spacious design. Boasting multiple social areas and luxurious accommodations, Pura Vida is your ultimate charter option. Equipped with three queen sized cabins, and one twin cabin for guests to use - all with en-suite facilities and AC.

Specification

  • Cabin Configuration 3 Queen(s), 0 Single(s)
  • Showers 4
  • Tubs 0
  • Wash Basins 4
  • Heads 4
  • Elec. Heads 4
  • TP in Heads Yes
  • Helipad No
  • Jacuzzi No
  • A/C Full
  • Pref. Pick-up Yacht Haven Grande,
  • Other Pick-up Array
  • C. Permit 1
  • License 1
  • Engines/Generators N/A
  • Range N/A
  • Fuel Consumption N/A
  • Cruising Speed N/A
  • Max Speed N/A
Accommodations
Pura Vida is equipped x3 queen cabins and one twin onboard for guests to use - all cabins offering ensuite facilities

Summer Ports
BVI / USVI /

Summer Operations
Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)

Winter Ports
USVI / BVI

Winter Operations
Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)

Location Details
Array

Array

  • Dinghy size
    Infanta 3.6m Center Console
  • Dinghy hp
    40hp Tohatsu
  • Dinghy # pax
    10
  • Jet Skis
    No
  • Floating Mats
    Yes
  • SU Paddle Boards
    Yes
  • U/Water Camera
    No
  • Kite Boarding
    N

Crew

Crew 1 Pic
Crew 2 Pic

Alessia's Sample Menu

 

BREAKFAST

Served daily with a seasonal fruit platter

English muffin topped with poached egg, creamy spinach, Canadian bacon, avocado, served with a creamy cheese sauce.

Waffle and pancake platter served with toppings such as fresh berries, maple syrup, cream, bacon, chocolate sauce and a selection of fruit.

Freshly baked bread with bagels served with topping choices such as, avocado, smoked salmon, feta, sautéed mushrooms, grilled tomato, eggs, cream cheese and pesto oil drizzle.

French toast served with cinnamon and sugar, maple syrup, coconut shavings, breakfast sausage, eggs, and grilled mushrooms.

Breakfast pizza with tomato, mozzarella cheese, topped with fresh rocket or spinach.

Smoothie/acai bowels, blended fruit mix topped with options such as yoghurt, granola, peanut butter, seeds and, local fruits.

Croissants and freshly baked banana bread served with smoked salmon/mahi mahi, cream cheese, rocket, slithers of roasted capsicums, cream and jams.

Ham/tomato roses, filled with egg and topped with chopped onion/peppers/fresh herbs and cheese, grilled in the oven.

LUNCH

Quiche, spinach and feta & bacon and mushroom, served with a fresh salad, and crispy baguette.

Seared tuna served with wasabi mash and a fresh salad.

Beef/lamb/pork gyros, with fresh raw veggies, salad and a tzatziki sauce.

Beef/chicken burgers with fresh toppings, served with a homemade BBQ sauce/cheese sauce, served with homemade cut sweet potato/potato fries.

Deboned jerk/tandoori chicken thigh skewers, served with roasted potatoes, and coleslaw.

Grilled fillet served with basil crushed crispy potatoes and sour cream, with mushroom/black pepper corn sauce.

Poke bowels served with sushi rice, avocado, crispy onion, corn, edamame beans, roasted bell peppers, soy sauce, siracha mayonnaise, mango, sesame seared tuna/paprika mahi mahi.

Sweet and sour chicken + vegetable spring rolls served with a teriyaki and soy sauce.

APPITIZERS

Bruschetta topped with finely chopped tomatoes/onion/parsley/chili/olive oil salsa with a balsamic glaze drizzle.

Caprese salad served with a fresh pesto, chili olive oil, and balsamic glaze.

Homemade rissoles stuffed with chicken/prawn/tuna/veg, served with a dipping sauce.

Caramelized onion and brie/camembert cheese phyllo tarts served on a bed of rocket and toasted walnuts.

Ceviche mahi mahi or a butternut/broccoli soup, served with grilled cheese bread fingers.

Melenzane Alla Parmigiano. Brinjals layered with tomato gravy, mozzarella and parmesan cheese, baked in the oven.

Baked plantain chips, served with hummus, babaganush, and chili mango dip.

Avocado Ritz. Half an avocado served with shrimp and a paprika pink sauce and lemon slices.

DINNER

Lamb/chicken curry served with jollof rice, and garlic butter naan.

Fillet pizzaiola served with roasted polenta chips, and garlic green beans tossed in light breadcrumbs.

Mushroom risotto or seafood pasta, served with a fresh side salad.

Slowly cooked ribs served with coleslaw and fries/plantain salad.

Themed evening e.g. Mexican/Indian/Chinese etc.

Stuffed peppers/tomato’s/mushrooms with mince, mixed vegetables, mozzarella cheese, chickpeas, served with potato salad.

Pork tenderloin, roasted parmesan potatoes, peas and bacon, served with an apple sauce.

Fish skewers served on a bed of coconut rice, with a pineapple and mint salad.

DESSERT

Assorted chocolate truffles, orange, rum, coconut etc. rolled in coconut shavings, nuts, cacao, served with vanilla ice cream.

Peppermint crisp, a south African favorite, served with a melktert shooter.

Churros/eclairs served with different dipping sauces and freshly whipped cream.

Key lime pie, served with ice cream or fresh cream.

Tiramisu served alongside dessert coffees.

Upside down pineapple rum cake served with ice cream.

Fried sweet plantains served with custard and berries.

Grilled fruit skewers served with a homemade hot chocolate sauce.

 

STANDARD SHIP’S BAR

 Non-alcoholic

 Coke, Diet Coke, Sprite, Ginger Ale, La Croix, Club Soda, Tonic Water, Assorted Juices

Spirits 

Vodka: Tito’s, Smirnoff

Gin: Bombay Sapphire, Tanqueray

Rum: Cruzan, Bacardi

Tequila: Milagro, Herradura

Whiskey: Dewar’s, Jameson

Bourbon: Maker’s Mark, Bulleit

Assorted Liqueurs

Wine

 Red: Cabernet Sauvignon, Malbec, Pinot Noir

White: Chardonnay, Sauvignon Blanc, Pinot Grigio

Rosé, Prosecco

 

Beer

 Corona, Carib, Landshark, Miller Lite, Coors Light, 

Please let your broker know your preferred brands.

 

If you wish to have premium wines and/or spirits of your choice, please notify your broker. Your crew will be happy to source these for you and have them on board when you arrive. These would be at an additional cost to you.

 

 

 

 

Calendar


(15 December -30 April)
(1 May - 14 December)


Available:
Hold/Option:
Booked:
Unavailable:
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