Yacht Name

MEMENTO AMORI

  • 2023
  • 48FT
  • 10
  • 5
  • 2
Memento Amori (latin for “Remember to Live”) is a 2023 Bali 4.8, fully outfitted with 4 queens and 1 bunk guest cabins and 5 heads in a 48 footer, a full kitchen (galley), full sized refrigerator, solid for deck with large seating area & lounge deck, a very accommodating fly bridge with table & lounge area, and the huge tilt and turn rear wall of the saloon opening the full area for unique experience. Bali’s style and livability is unmatched by any other 48 foot catamaran. She is sure to please and bring guests back again and again! TOYS: 2 Stand Up Paddle Boards, 1 Large 18.9ft x6.8 Floating Mat, Snorkeling Gear, Fishing Gear

Specification

  • Cabin Configuration 4 Queen(s), 0 Single(s)
  • Showers 5
  • Tubs 0
  • Wash Basins 5
  • Heads 5
  • Elec. Heads 5
  • TP in Heads Array
  • Helipad No
  • Jacuzzi No
  • A/C Full
  • Pref. Pick-up STT
  • Other Pick-up Tortola
  • C. Permit 1
  • License 1
  • Engines/Generators T
  • Range N/A
  • Fuel Consumption N/A
  • Cruising Speed 8
  • Max Speed 1
Accommodations
4 Queens, 1 Bunk Cabin

Summer Ports
St. Thomas, USVI

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

Winter Ports
St. Thomas, USVI

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

Location Details
Array

Array

  • Dinghy size
    13ft Zar Mini
  • Dinghy hp
    30
  • Dinghy # pax
    8
  • Jet Skis
    No
  • Floating Mats
    Yes
  • SU Paddle Boards
    2
  • U/Water Camera
    No
  • Kite Boarding
    N

Crew

Crew 1 Pic

Captain

Adriana Vega

Crew 2 Pic

Chef/First Mate

Rachael Denning

Day 1: Welcoming Meal

Breakfast:

Homemade Crepe Shell Stuffed with Wild Blueberries, Mango, Strawberry, Banana, Freshly Whipped Cream

Lunch:

Kale, Goat Cheese, Pecan Salad, Strawberries, Apples, and Raspberry Vinaegrette. Add Choice Protein

Happy Hour Canapé + Cocktail:

Fresh Veggies Dipped in Homemade Garlic Hummus + Lavender Lemonade

Dinner Appetizer:

Thin Crust Pesto Itialian Flatbread

Main Course:

Shrimp and Scallops Over Angel Hair Pasta Tossed in Buttercream

Dessert:

Homemade Watermelon Lime Sorbet

 

Day 2:

Breakfast:

Salmon, Cream Cheese, Dill, Tomato, Red Onion, Capers on a toasted New York Style Bagel

Lunch:

Poke Bowl with Spicy Tune, White Rice, Mixed Greens, Spinach, Edamame, Corn, Seaweed Salad, Sesame and Sunflower Seeds, Ginger, Crispy Onion, Topped with Poke and Eel Sauce

Happy Hour Canapé + Cocktail:

Nori Wrapped Vegetable Handroll Drizzled in a Sweet Eel Sauce + Reisling

Dinner Appetizer:

Thai Spring Rolled in Rice Paper, Cucumber, Carrot, Purple Cabbage, Cilantro, Basil, Vermicelli Rice Noodles, and Choice of Protein (Tofu or Shrimp)

Main Course:

Homemade Pho Broth (Beef or Chicken). Vermicelli Rice Noodles, Shiitake Mushrooms, Cilantro, Geen Onions, Lime Wedge

Dessert:

Green Tea Ice Cream

 

Day 3:

Breakfast: 

Acai Smoothie Bowl Base (Acai, Pitaya, or Spriulina), Topped with Fresh Fruit, Granola, Hemp Seeds, Honey, Nutella, & Peanut Butter

Lunch: California Chicken/Turkey Club. Lettuce, Tomato, Avocado, Bacon, Honey Mustard, with Choice of Side Fruit or Chips

Happy Hour Canapé + Cocktail:

Charcuterie Board + Basil Gimlet

Dinner Appetizer:

Cucumber Salad

Main Cource:

Blackended Mahi Drizzled with a Lemon Butter Dill

Sauce Paired with Sweet Potatoes and Chimichurri Glaze

Dessert

Triple-Cheese Cheesecake with Amaretti Crust + Expresso Martini

 

Day 4:

Breakfast:

Hummus, Avocado, & Scrambled Egg Toast, Topped with Sesame Seeds

Lunch:

Pesto Panini Composed of Sauteed Chicken, Mozzerella, Spinach, Tomato, Basil, Served on Ciabatta Bread

Happy Hour Canapé + Cocktail: 

Lebanese Tabbouleh Salad

Parsley, Tomatoes, Red Onion, Bulgar Wheat, Shallots, Lemon Juice, and Olive Oil + Frozen Piña Colada

Dinner Appetizer:

Freshly Made Guacamole from Caribbean Avocados

Main Course:

Jerk Chicken Tacos with Cilantro, Corn, and Mango Salsa

Dessert: Truffle Tiramisu

 

Day 5:

Breakfast:

Oatmeal Protein Bowl Accompanied by Berries and Immunity Building Smoothie

Lunch:

Pearled Couscous Mixed in Greek Veggie Blend Topped with Sauteed Shrimp

Happy Hour Canapé + Cocktail:

Pomegranate Brie Apple Bites. Layered Fruit & Cheese on a Gluten Free Crispbread + Paired with a French 75 Cocktail

Dinner Apperizer: 

Watermelon Salad with Cilantro and Goat Cheese

Main Course:

Seared Tune Steak Aside Baked Sweet Potato and Grilled Squash

Dessert:

Caribbean Rum Cake Covered with a Brown Butter Glaze

 

Day 6:

Breakfast:

Chia Seed & Greek Yogurt Parfaits Topped with Fruit and Organic, Gluten Free Granola

Lunch:

Mediterannean Faro Rice Veggie Bowl

Happy Hour Canapé + Cocktail:

Roasted Figs and Prosciutto + Freshly Muddled Mojito

Dinner Appetizer: 

Marinated Beef Brochettes

Main Course:

Bahamian Style Conch Fritters Chutney Sauce

Dessert:

Bread Pudding with Whiskey Sauce

 

Day 7: Final Day

Big Breakfast Includes:

Banana Pancakes or French Toast Drizzle with Canadian Maple Syrup, Scrambled Eggs, Bacon and a side of Fruit

Lunch:

Italian Pinwheels Stuffed with Artichoke

Happy Hour Canapé + Cocktail:

Tzatziki Dipped Baked Falafel + Honey Basil Tom Collins Cocktails

Dinner Appetizer:

Quinoad Salad

Main Course:

Charred Filet Mignon atop Mashed Potato Paired with Asparagus

Dessert:

Chocolate Oreo Pudding Delight

Calendar


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


Available:
Hold/Option:
Booked:
Unavailable:
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