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AMENITIES
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DECK & SYSTEMS
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DIVING
NEWVIDA Crew Profile
Crew Profile Welcome aboard New Vida. Vida is Spanish for life. For however long you are with us life is to be enjoyed. Below are the people who will help you do this. We want you to think of New Vida as your home. If there is anything we can do or you want please do not hesitate to ask day or night. Your Crew will be: Captain Sean P. Meagher Born and raised on Cape Cod in New England. Sean got his first Captains' license when he was 18 and has since commanded everything from search and rescue craft to some of the world's finest power and sailing yachts. The Captain has cruised Europe, Asia, North America, New Zealand and the South Pacific. Captain Sean is an avid diver and adventurer. No request is too daunting; anything from a private fireworks display to a symphony orchestra playing for you on a deserted island, if you can dream it he will make it happen. His attention to detail and a healthy dose of panache will assure that your voyage onboard New Vida will be a memorable one. Chef Marcus Gary Marcus grew up skiing in the German Alps and developed a love of food at early age. He has worked on some of the finest charter yachts in the world with destinations from New Zealand, the Mediterranean, Central America and of course the Caribbean. Although his formal training was largely of a classical nature, his cuisine ranges as far and wide as his travel experience. It will be his pleasure to provide you with a varied culinary experience while aboard New Vida. Marcus also is the spitting image of Til Schweiger who is Germany's most successful filmmaker and biggest movie star. Chief Stewardess Olivia Joseph Olivia grew up on a farm for half of her life in the beautiful hills and deserted beaches of Banks Peninsula, New Zealand she loves the outdoors, hence her passion for yachting. Her interests include art, design, architecture and on a more physical note...belly dancing! Olivia, a bubbly and energetic person is always striving to exceed the guest?s expectations. It? those little extras which set our crew apart from all others in the industry. 1st Officer Dan Blake Dan is from New Jersey and has been a professional mariner for the past 8 years. ?Dan is the man? is a phrase often heard onboard. Dan?s level of professionalism is unparalleled and with the rest of the deck crew he will see to all your aquatic needs. Dan is an avid film buff and loves motor cycles. Chief Engineer Chris Gregor Chris is from Lake Tahoe California and has been a professional marine engineer for 18 years. Chris has a great sense of humor and is always willing to help out on deck. The Interior 2nd Stewardess Yvette Cottrill Yvette grew up in Queensland, Australia on the sunny beaches of the Gold Coast. Since a young age she has had an interest in boats and the water. Yvette is a keen traveler and has spent a great deal of her adult life visiting different countries and even lived in Hong Kong for two years. Coming to the yachting industry brings together her passions for travelling and the water. Yvette has a vivacious personality and anybody who spends time with her can?t help but smile. Stewardess Sarina Pearl ?Beena? is from the Bay of Islands in New Zealand. Beena?s first career was as a Professional swimmer. She left swimming and became one of Australia?s leading hairdressers freelancing for fashion shoots and catwalks. For the past two years Beena has been in yachting combining the drive she brought to professional swimming and the creativity she brought to the fashion industry. Stewardess Cindy Bekkedam Cindy grew up in Ottawa, Canada and has studied nutrition and dietetics at the University of Ottawa. It is her constant thirst for adventure and pursuit of inspiration that brought her to yachting. Aside from her duties as stewardess she is our ship?s photographer and hopes to capture the wonders of yachting and the vivid Mediterranean seascapes with her artistic eye. The Deck and Engineering Crew 2nd Engineer Rob Pearson Rob grew up in the Royal county of Berkshire in England where he ran his own Arboricultural business for several years. He moved to the French Riviera in 2002 continuing his career as a climbing Arborist, and working at private villas. Rob has always had a passion for water sports, sailing mirror dinghies and lasers as a school boy along with lots of wakeboarding. Combining his background and love for the sea, Rob switched to Yachting early 2010 and hasn?t looked back since. Boatswain Cameron Smith Cameron grew up in South Africa in Durban Kwazulu Natal. He has been in the industry for 3 years and after 5 transatlantic crossings he feels at home at sea. Cameron enjoys water sports such as water polo, wakeboarding and surfing. In his spare time he plays guitar. Cameron is always ready to lend a helping hand. When not taming lions or wrestling hippos Cameron will make sure you always have a dry towel or a wet suit that fits. Deckhand Martin Pelser Martin is from Johannesburg, South Africa where he was a customer service manager for Air France. One day Martin decided to take a 48? catamaran from Cape Town to St John?s in the Caribbean. Since then he hasn?t looked back. Martin loves outdoor sports and has recently taken up kite boarding. *********************************************************** Chef Marcus Gary's Sample Menus BREAKFAST BUFFET MENU Fresh squeezed juices Home made Breads Variety of different Preserves Home roasted muesli with fresh fruit and yoghurt Fresh sliced Fruit French toast with bacon, fried banana, maple syrup Pancakes with different fruit and toppings Eggs Benedict on grilled brioche, smoked salmon or ham, wilted spinach and sauce hollandaise Egg?s any style with Sausages, grilled tomato, bacon, button mushrooms Omelette: Pepper, onions, tomato, Cheddar cheese with fresh herbs Mushroom, Blue cheese and sauted spinach Chorizo, onions, peppers, rocket Plain Egg Omelette with hot smoked salmon and Eggplant Relish Vegetarian Breakfast: Field- or Portobello mushrooms filled with Sun-dried tomato, olives and spinach gratinated with Mozzarella cheese, served with poached Eggs and Sauce Bernaise Pepper roasted Butternut, grilled Mediterranean vegetables, Parmegiano Reggiano and Port wine dressing (More vegetarian options available if required) LUNCH MENU ANTIPASTI PLATTER: Fresh steamed clams, marinated sweet and sour Mussels, grilled scampi, fresh grilled Filets of Fish Wasabi sented mayonnaise, prociutto, local cold Cuts and specialities, Variety of chesse (Saint Maure, Pont le veque, Croutin etc.), Lemon infused olive oil, balsamic reduction, chilly Jam, foccacia and flat bread BBQ: Marinated meats and seafood, vegetable kebabs, Fresh salads, breads, dips, light desserts. CHILLED SOUPS: Rock melon-Champagne soup with pan-fried Scampi and a pinch of mint Essence of jellied tomato with Mascrapone cheese, Coriander and grilled tiger prawn HOT SOUPS: Tomato and leek soup Smoked wild mushroom soup MAINS Mussels cooked in red Curry-coconut broth with fresh Coriander Salad of charred Mediterranean vegetables, grilled Mullet, sauce Vierge Oven baked chicken breast on saffron pilaf with green asparagus Succulent veal tenderloin a Parmesan basket, sundried tomato & Olives, pan juices Home made sushi with fresh seafood, soy and wasabi DINNER MENU DAY ONE First Roulade of smoked salmon and crab meat,sun-dried tomato, virgin olive oil- caper sauce Second Foam soup of watercress with crème fraiche and truffle oil Third Lemon sorbet with Champagne Fourth Slow roasted Poussin with Pata negra,girolles and pea shoots, beet root jus Fifth Fresh berries in a marbled chocolate case,fruit sauce and peppermint ice crème DAY TWO First Carpaccio of scallops and truffle,caviar & truffle vinaigrette Second Tartlet of goat cheese, sun dried tomato, olives with grapes in Vincotto, topped with Watercress in extra virgin olive oil Third Vodka-tomato sorbet Fourth Confit of Duck legs on Ligurien roasted vegetables Black currant jus Fifth Fresh marinated figs with Marsala sabayon and cinnamon ice cream DAY THREE First Pave of charred Mediterranean vegetables, summer greens, red Pepper vinaigrette Second Pan-fried Red Mullet, pear quinoa, herbed salad, Salsa Verde Third Minted papaya sorbet Fourth Grilled Beef Tenderloin, fresh green summer vegetables, Porcini Tagliatelle Fifth Pan-glazed strawberries in a balsamic essence, coconut ice cream DAY FOUR First Essence of Duck served in a demitasse Second ½ Lobster tail on crisp artichoke & green beans, Saffron-Pernod reduction Third Green tee sorbet Fourth New Zealand farmed Venison loin, green asparagus, roasted peach, cherry jus Fifth Chocolate Fondant & coffee Ice cream DAY FIVE First Chilled Essence of vine ripened tomatoes & basil Second Chilli Squid, carrot, spring onion salad,Coriander-Lime Dressing Third Peppered pear sorbet Fourth French rack of lamb with a fresh Herb crust and Chevre, Whitebait potato rosti, ratatouille and rosemary jus Fifth Leek-Quiche Loraine, apple sorbet and balsamic marinated grapes DAY SIX First Salad of smoked Duck, peppered mango and asparagus Dressed with raspberry vinaigrette Second New style Bouillabaisse with seafood raviolis Third Pina colada sorbet Fourth Aromatic steamed Hapuka,Pumpkin gnocchi, broccolini, saffron foam Fifth White and dark chocolate ganache tower,Crisp tuile and mango puree DAY SEVEN First Bonbon of chicken, marinated artichokes,Sautern gelee, Jus lie Second Pan-fried Tiger prawn served on scrambled eggs and tomato salsa garnished with caviar and fresh coriander Third Orange-cointreau sorbet Fourth Grilled Veal cutlet with roasted peppers, Israeli couscous and vegetables of the season Fifth Citrus variation of lemon brulee, lemon sorbet, lemon tart |
NEWVIDA Specifications
NEWVIDA Testimonials
NEWVIDA Specifications
| LENGTH | 160ft (48.8m) | BEAM | 30ft (9.1m) | DRAFT | 6ft 10in (2.1m) |
| YEAR BUILT | 2001 | BUILDER | Delta Marine | DESIGNER | Doug Sharpe |
| GUESTS | 12 | CREW | Captain Sean P. Meagher & Chef Marcus Gary + 9 | REFIT | 2009 |
| SPEED | 12kts | STABILISERS | At Anchor (0 Speed) | FLAG | Marshall Islands |
| ENGINES |
NEWVIDA Accommodations
NEWVIDA can accommodate 12 guests in 5 cabins. The Master cabin has a king size bed, bath/tub, shower and toilet. 2 Guest cabins have a king size bed, shower and toilet. 2 Guest cabins have 2 queen size beds, shower and toilet. NEWVIDA is fully air conditioned through out. Crew has a separate heads and shower.
CLICK ON IMAGES TO ENLARGE / OR CLICK HERE TO CHANGE LAYOUT
Running
Upper Aft Deck
Upper Main Salon
Bridge
Master Stateroom
Guest Stateroom
Deck Jacuzzi
Dining Salon
Guest Stateroom with alternate bedding
Guest Stateroom with alternate bedding
Stern Shot
Upper Main Salon
Gymnasium
Master Bathroom
Guest Bathroom
Forward Deck
Master Stateroom with alternate bedding
Guest Stateroom with alternate bedding
Guest Stateroom with alternate bedding
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