Bodhisattva is Jeanneau’s new 64-foot flagship which is a luxury yacht that is a perfect combination of sailing quality and fine styling.
Nearly every aspect of the boat is powered, and from dropping the anchor to trimming the single-line mainsheet, most tasks can be controlled from dual helm stations aft. In the cockpit, the sailing area is separate from the lounging settees, so it is easily possible to be a passenger riding in style while others do what little work is required to sail the boat.
The cockpit will be the most lived-in space on the boat when cruising in the Caribbean. Aft there is a vast fold-down platform that will be great for swimming, showering and lounging on warm afternoons. Inside the transom, there is a dinghy garage that houses a proper RIB and outboard.
Bodhisattva’s Jeanneau 64’s interior, designed by Andrew Winch, who is best known for his superyacht and large private jet interiors, is spacious, bright and functional while offering a high level of fit and style. It’s obvious the moment you step down the companionway steps, from the clean lines of the woodwork, and ample light from the eye-level hull ports, windows, and hatches. Superior quality is also evident on the leather-trimmed hardware and the overall fit and finish of the woodwork.
The wide-open saloon can accommodate a crowd without feeling crowded. The settee is comfortable, and there is plenty of storage space. Master aft full width cabin with walk-around king size berth. Ensuite head with dry shower and electric head.
Yacht Rates in USD Special Offer
All inclusive rates are based on a 7 night charter (1 week) with food, beverages and standard bar, cruising permits and licenses are paid by boat
Charter Fee does not include a customary gratuity in the amount of 15-20% of the total charter fee payable to a deserving Captain and Crew upon the completion of a successful charter.
WINTER HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense.
SUMMER HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense.
WINTER LOCAL FARE MEAL PLAN: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense. 2/$19,850 3/$20,275 4/$20,700 5/$21,125 6/$21,550
2019/2020 CHRISTMAS/NEW YEARS: 7 night minimum
Scuba – Yacht offers Rendezvous diving only
Blair and Ian, from USA were both raised by fathers who loved to sail. Ian sailed down the coast of Mexico as a toddler and Blair helped her father build a sailboat in their garage as a child.
Ian has been captaining large yachts and sailboats his entire life around the world, spending most if his time in the Caribbean islands. Blair had been traveling the world with her world famous sommelier sister, exploring vineyards and local cuisine. She apprenticed as a sous chef in New York and Philadelphia. She moved to Brazil in 2005 and became a certified yoga teacher, traveling around the country instructing workshops.
Moving to Lake Tahoe as crew on an 80ft luxury yacht, she met Ian, the Captain of the vessel. Since meeting they have spent more time on boats than on land and have spent many years working and traveling together, finally making their way back to the Caribbean to join the Bodhisattva.
Blair and Ian are excited to give you the best experience for your Caribbean vacation. Whether you are looking for and fun-filled, action-packed adventure or a relaxing time filled with beautiful sunsets and great food – or both! They are here to help design your ideal travel experience.
BREAKFAST – Sample Menu from chef Petra.
Buffet style breakfast
-Selection of homemade products from the local markets (homemade cheese, smoked
SNACKS AND FINGER FOOD
Cracker rolls (light seasoned homemade smoked ham, cottage cheese, olive cracker
Dalmatian pašticada (marinated beef in red sweet and sour sauce)
Grilled fish dalmatian style (Grilled fish dressed with olive oil, salt, garlic and parsley
Baked red peppers stuffed with fetta cheese, grilled onions and capers
BODHISATTVA GUESTS COMMENTS