Quick Details
SAILING CATAMARAN CHARTERS
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 for 10 guests, 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 x 6.8 Floating Mat, Snorkeling Gear, Fishing Gear
TURN AROUND TIME: We prefer 48 hours in between charter drop off and pick ups, but feel free to inquire for 24. We will do our best to accommodate.
CRUISING GROUNDS: British Virgin Islands & U.S. Virgin Islands. B.V.I. customs and cruising permit fees are included in the rate
BOOKING OPTIONS & AVAILABILITY
*To book a charter we have a 5-night minimum, but feel free to inquire for less.
FULL-BOARD
Includes 7 breakfasts, 7 lunches and 7 dinners, happy hour canapes, standard ships bar and snacks. Meals ashore are additional.
2@$22,000 | 3@$22,500 | 4@$23,000 | 5@$23,500 | 6@$24,000 | 7@$24,500 | 8@$25,000 | 9@$25,500 | 10@$26,000
CHRISTMAS
7 night minimum
Full-board option only
Guests: 1-10 @ $30,000
Must end on or before 12/26
Please contact us for more information.
NEW YEARS
7 night minimum
Full-board option only
Guests: 1-10 @ $32,000
May not start prior to 12/27
Please contact us for more information.
SLEEP ABOARD
Sleep aboard the night before charter dates. Available for half of the daily rate. Includes boarding after 4pm, snacks, welcome cocktails & continental breakfast. Dinner ashore is additional. Select option upon booking.
EXCLUDES: Christmas and New Year’s weeks.
MEET YOUR CREW
Capt. Adriana Vega
Captain Adriana was born and raised in Puerto Rico. She grew up in and out of the water but has always had the privilege of being on boats most of her life. Her love for sailing developed in her 20’s when her dad bought his first cruising sailboat. This lead to her being able to explore some of the most exotic sailing destinations in the Caribbean. Previous to her sailing to these exotic destinations she went to college in Florida where she got a her BBA degree and also where she met Chef Justin. During her time in Florida she also worked in the service industry where she was able to fine tune her passion for entertaining. Coming from this background she was able to combine her love of the water and hosting into the perfect career for her being a charter captain. She is a very determined young woman making her way in this industry which is thanks to being such a hard worker.
Captain Adriana and Chef Justin met during her time in Florida while she was in college back in 2018. When they first met they had an instant connection they both bonded over their love of the ocean and good food. Justin knew that Adriana was going to set sail very soon after she graduated so they remained friends for over 3 years. Adriana was always telling him come join her in her sailing adventures and he finally did in 2022. Where they rekindled their relationship and decided to pursue the sailing charter career in the Caribbean together.
Chef Justin Melton
I grew up near the Intercostal Waterways of Atlantic Beach, Florida. A lot of my childhood was spent at the beach; water sport activities, BBQ’s and organized sports. The community I was raised around utilized its coast through the commerce of tourism and recreation for locals. Sports were a big part of my life as an only childhood; baseball, American football, fútbol and golf were very popular. Finding my own path in my teenage years I fell in love with surfing and began competitions in my early 20’s. Surfing broadened my horizons for travel and the urge to see more.
My culinary background started as far back as I can remember on school holiday saying at my grandmothers house in Pascagoula, Mississippi. Masking biscuits from scratch and banana pudding. As a child I remember being so curious how a bunch of different ingredients can supply smiles and comfort in other peoples lives. I carry that in my cooking, creating dishes that not only provide sustenance but joy and curiosity. Food has always been my glue to relationships. I’ve gotten to travel through Europe, Central and South America, as well as the Caribbean eating and cooking along the way. Cooking has opened more doors than I could have ever imagined. Professionally I have acquired over ten years creating menus, managing operations and cooking in restaurants publicly and providing service for private events. I often find myself cooking comfort foods, French, and Italian techniques infused with a creole flair.
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Memento Amori will be taking me into my second year as a watch chef. I was drawn to this lifestyle by wanting to share with others the things I enjoy most in life. Those being: being out on the water and getting a taste of what living really is and being able to enjoy it with my partner with whom I share the passion of traveling, navigating & good food. Being on the water with my partner brings out the best in us and challenges us to improve and stay creative . Letting weather decide which course to take and utilizing a team to accomplish the goal at hand. Food for me always brought people together, I am happy to be able to share that gift.
Another passion of mine is wood working and carpentry as well as custom home building. Everything from laying foundations to finish trim work. Some of these projects of historical value and architectural mimicking in reference to photos and records of one hundred plus years old. Being on the boat allows me to utilize these skills and remain creative in problem solving as well as repairs. Activities that I enjoy in my free time fishing, kayaking, and meditation. Whenever I get the opportunity you can find me surfing and or creating art. I usually carry art supplies with me and a paperback novel. When in doubt you can most likely find me making some food in the kitchen.
DINING WITH CHEF JUSTIN
MENUS
Breakfast
●French Toast: sweet cinnamon egg-toast/fruit compote/dollop of whipped cream
●Lox and Bagel: nova smoked salmon/open face bagel/dill and chive cream
cheese/tomatoes/capers/raw onions
●Vegetable and Cheese Quiche: local cheese/egg/heirloom tomato/baby
spinach/pie crust
●Biscuits and Gravy: cracked pepper biscuits/country style sausage
gravy/avocado/pepper jelly
●TexMex Breakfast Burrito: eggs/salsa/avocado/beans/rice
●Monte Cristo: French toast sandwich/ham/swiss cheese/side of jam
●Local Catch Benedict: English muffin or fresh biscuit/available seafood/lightly
poached egg/hollandaise sauce
Lunch
●Flatbread Margherita Pizza: mozzarella/tomato sauce/basil/oil/oven baked
flatbread
●BBQ Bacon Cheese Burger: brioche bun/8 oz. patty/non-meat option
available/tomato/aioli/choice of cheese/field greens
●Club Sandwich: country ham/smoked
turkey/bacon/sourdough/lettuce/tomato/onion
●Tuna Steak Sandwich: ciabatta bread/lightly seared tuna steak/roasted red pepper
aioli/onion marmalade/field greens
●Chicken Caesar Salad: chicken options: blackened,garlic,roasted/caesar
dressing/croutons/parmesan cheese
●Skirt Steak Gorgonzola Taco: corn tortilla/melted gorgonzola/pan seared skirt
steak/shredded cabbage/red wine demi/side of yellow rice and black beans
●Fish and Chips: golden beer battered fish/tartar/hand cut french fries
●Savory Quiche: thin beef steak/smoked cheese/pan seared potatoes/spinach
Appetizers
●Charcuterie Board: local meats/cheeses/preserves/artisan bread
●Conch Ceviche
●Fish Cakes: on a bed of field greens/tangy sauce atop
●Bahamian Conch Fritters: lightly fried hush puppy style/ creamy dipping sauce
●Chips and Salsa: pico de gallo/heirloom tomatoes/side of fresh guacamole
●Baked Brie and Baguette jams/compotes
●Filet and Pomme Frites: filet mignon/pomme frites/cracked peppercorn deglaze
●Sweet Ginger Chicken and Vegetable Stir fry.
●Lobster Mac N’ Cheese: fresh lobster clusters/pasta shells/mornay sauce
●Creamy Pesto: gnocchi/ fresh pesto cream sauce/grated parmesan
●Caribbean Fish: pan seared white fish/cajun spice rub/jasmine rice/steamed
vegetables
●Surf and Turf: 6 oz ny strip/garlic butter lobster tail/boursin cheese whipped
mashed potatoes
●Beef Stroganoff: fresh egg noodle/shredded scotch filet/cream sauce/jam
Dinner
●Filet and Pomme Frites: filet mignon/pomme frites/cracked peppercorn deglaze
●Sweet Ginger Chicken and Vegetable Stir fry.
●Lobster Mac N’ Cheese: fresh lobster clusters/pasta shells/mornay sauce
●Creamy Pesto: gnocchi/ fresh pesto cream sauce/grated parmesan
●Caribbean Fish: pan seared white fish/cajun spice rub/jasmine rice/steamed
vegetables
●Surf and Turf: 6 oz ny strip/garlic butter lobster tail/boursin cheese whipped
mashed potatoes
●Beef Stroganoff: fresh egg noodle/shredded scotch filet/cream sauce/jam
Desserts
●Tiramisu
●Passion Fruit Crème Brûlée: classic crème/passion fruit essence
●Cast Iron Bread Pudding: spanish style bread pudding served in cast iron
●Strawberry ShortCake: fresh whip cream dollop over sweet biscuit/strawberry
glaze/fresh whip cream
●Chocolate Chip Cookies
●Key Lime Pie or Mousse Tart: small pie shell filled with either key lime or chocolate
mousse/topped whip cream.
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