NORTHERN LIGHTS

This impeccably maintained 132-foot Westship welcomes guests into an exclusive world of sensuous and cosmopolitan style. Attention to detail is given to every aspect, from the recent upgrade of soft furnishings, both interior and exterior, to the smooth operation of all mechanical systems. She also carries an abundance of water toys including a brand new 2008, 22-foot wide-body Nautica tender with the removable side door and twin 150-hp Yamaha engines. Brand new 2007 Seadoo GTX Limited with GPS, depth sounder and ski package. Her new dive locker sports all the latest equipment for underwater explorations.

Just like her namesake, Northern Lights is a dazzler, with a stunning profile that turns heads wherever she goes.

Lavishly decorated, her interior is sleek yet warm, refined yet sexy. The atmosphere is one of serene sophistication, with lush upholsteries in white, black, and gold. Luminous and vibrant glass sculptures, stainless steel, and gold plate all add sparkle and bling throughout the yacht. The gracefully curving lines of the furniture and other details echo the flow of waves, while original paintings celebrate feminine beauty.

Highlights of the main saloon include a marble bar, gracious sitting areas, and broad windows that draw in the beauty of the outdoors. The open dining area accommodates 8 guests to savor fine cuisine at a stunning glass table appointed with Baccarat crystal and fine china. Walk-around side decks provide easy access forward and aft.

As a tri-deck motor yacht, Northern Lights has numerous choices of places to enjoy the pampering experience of being aboard. Large double doors open to the aft deck, perfect for al fresco dining with a semi-circular settee and bar with seating. A spiral staircase leads up from inside the saloon to the large sky lounge. There you will find a full bar with seating, a hidden plasma TV and game table. In the evening, the fiber optic shooting star planetarium ceiling and adjustable mood lighting create just the right setting for dancing the night away. Doors lead from the sky lounge to the boat deck?s dining area, appointed with BBQ and a covered seating area. Above the sky lounge, on the sundeck, 360-degree views create the exhilarating feeling of being on top of the world. The Jacuzzi, full bar with seating, and spacious seating make this a great place for sunbathing or cocktails.

All five of the staterooms have state-of-the-art entertainment systems. The full-beam master suite, located on the main deck, is a sophisticated oasis, with a king-size bed, a desk to starboard and settee to port, expansive windows for natural light, and a 42-inch plasma TV. The adjoining his and her baths have marble countertops, a full-size shower whose glass wall is etched with a graceful mermaid amid underwater flora, and a granite Jacuzzi tub. One deck below, a marble foyer opens to the guest staterooms, all of which have personal state-of-the-art entertainment systems. Three have queen-size beds and adjoining baths with marble vanities, while the third, also ensuite, is appointed with large twin beds. The fifth stateroom can be converted to fitness center.

Northern Lights shimmers on the horizon. Her polished crew of six is waiting to welcome you to a yacht like none other.

AMENITIES

DECK & SYSTEMS

DIVING

NORTHERN LIGHTS Crew Profile

CAPTAIN: William C. Noyes, III (American)

With an easy-going charm and gentle sense of humor, Bill is a natural host as well as a skilled captain. Always gracious, exceptionally qualified, and quietly confident, he is perfectly suited to his job.  Hailing from Mystic, Connecticut, Bill developed a fascination with boats and the sea at a very early age. His parents were active in the historic seaport there and inspired him to seek a career in yachting. Bill holds a USCG and MCA 1600/3000-ton Class 4 license and has captained both sailing and motor vessels during his more than 25 years in the luxury yachting industry. He has completed six transatlantic crossings, sailed the Great Lakes, and cruised as far south as Central America and as far north as Alaska on the West Coast and Nova Scotia on the East Coast. For the past decade, he has been based in the Caribbean. With more than 100 successful charters to his credit, he knows the islands intimately, and never tires of seeking out new destinations to delight his guests. When time away allows, he enjoys snow skiing, and he is also a PADI diver.

 

ENGINEER: Julian Da Conciecao (American; originally from Brazil)

Holding an advanced engineering certificate, Julian is a master at keeping all of Northern Lights’ complex, state-of-the-art systems running perfectly. Born in New York, he moved with his family to Brazil -- his father’s native country -- when he was two and spent his youth there. Having spoken both Portuguese and English all his life, he added fluency in Spanish and Italian while living in Europe. Although he enjoyed a successful career in the sales of industrial diamond-edged tools used in mining and quarrying, the lure of the sea was irresistible. He began as a deckhand, but with an uncanny ability with all things mechanical, it was inevitable that he would become an engineer (he has always loved taking things apart and putting them back together). Julian is an accomplished rock climber and skydiver, and also enjoys snorkeling and free diving.

 

FIRST MATE: Bradley Clements (South African)

Ensuring that daily on-board operations and activities go smoothly, Bradley takes pride in helping guests to relax while enjoying Northern Lights’ many water toys, including wave runners and a Laser on which he’s happy to offer sailing lessons. A few years ago, he was traveling in the U.K. when he received a call from his father back in South Africa announcing he’d bought a 43-foot sloop and asking Bradley if he’d like to go cruising. The answer was an unhesitating yes, and in the ensuing year, the twosome sailed from Cape Town to Brazil, and on to the Caribbean, where they explored the islands for a season. When the time came for this remarkable father-son adventure to end, Bradley signed on as a crew member on a luxury yacht and, having earned a Yachtmaster license, has been working in the industry ever since. Always ready for a round of golf when time ashore permits, he was the winner of several junior championships. Bradley is also a PADI diver and a dedicated fisherman who is intrigued to learn new secrets about special lures and rigs.

 

BOSUN: Paul Comley (South African)

Lively, outgoing, and gentlemanly, Paul is able to quickly get a feel for what guests will most enjoy during their time on Northern Lights. Perhaps this special knack has something to do with his having studied neuroscience in college. He takes pleasure in helping guests with new water sports and other activities, and whisks them ashore in the tender so that they can explore new places or perhaps enjoy and elegant picnic on a secluded beach. Paul is enthusiastic about all outdoor activities, including surfing, water skiing, diving, rock climbing, and mountain biking.

 

CHEF: Timothy Fitzgerald (American)

Tim’s passion for cooking comes through in everything he prepares, from classic French and European cuisines to creative Asian fusion dishes. He especially loves preparing fish, and insists on using only the very freshest he can buy -– often directly from the fishermen who caught it. He first discovered his affinity for the kitchen while helping his grandmother prepare Sunday dinners using the bounty of his grandfather’s garden. After completing his training in the culinary arts at Johnson & Wales College in Rhode Island, Tim worked as chef at several highly regarded Newport restaurants including Scales and Shells and La Petite Auberge. He also owned and operated a successful B&B in a historic Victorian house there. Having worked on yachts for more than two decades, Tim enjoys thoughtfully crafting menus to suit each guest’s personal preferences, and happily accommodates all special diets.

 

STEWARDESS: Leanne Attard (Australian)

From the moment Leanne welcomes her guests on board Northern Lights, she is committed to seeing that every aspect of their cruise is of the very highest caliber. Having grown up in a family that always had boats, she knew exactly how she would fulfill her college’s requirement that she acquire practical work experience: She quickly began working on large motor vessels and catamarans. Her studies also included hospitality and tourism as well as interior design, further enhancing her preparation for a career creating outstanding guest experiences in a luxurious and stylish environment. Since 1999, she has worked on board fine vessels ranging in size from 120 to 200 feet throughout the Mediterranean and Caribbean, as well as in Florida and Alaska. Leanne truly enjoys entertaining guests, mixing up signature cocktails to suit their personalities and tastes, and creating memorable evenings on board Northern Lights. She is also a sailor, a creative cook, and a PADI rescue diver.

 

STEWARDESS: Heather Fisher (American)

In addition to looking after guests’ needs and desires, Heather takes great pleasure in organizing special cocktail parties, celebrations, and theme nights to make their time on board truly memorable. A certified chef herself, she loves serving guests the delectable meals for which Northern Lights’ galley is well known.  Having studied finance and business, Heather has operated a provisioning and yacht-services company in St. Martin, and prior to that she managed several restaurants. She also previously served as Director of Financial Aid at a North Carolina college. She was gratified to be able to help the students there, but as an Air Force brat who had lived in numerous places while growing up, she missed the chance to see new places, and so she joined the yachting industry. She also has a background in salons, and is pleased to draw on that knowledge to arrange fine spa treatments for guests in the ports they visit.

 

NORTHERN LIGHTS Specifications

NORTHERN LIGHTS Menu

DAY ONE:

Breakfast:                          Blueberry Muffins, Fresh Fruit Platter, Stuffed French Toast, Bacon

Lunch:                              Greek Salad with Pan-Seared Shrimp

                                         Roasted Red Pepper & Garlic Hummus with Pita Chips

                                         Pecan Pie with Caramel Drizzle & Whipped Cream

Dinner:                              Bruschetta with Toast Points

                                         Stilton & Pear Salad

                                         Grilled Chicken Alfredo with Garlic Breadsticks

                                         Banana?s Foster

DAY TWO:

Breakfast:                          Orange-Poppy Seed Muffins, Fresh Fruit Salad,

                                         Eggs Florentine, Grilled Ham

Lunch:                              Mahi-Mahi Fish Tacos with Sautéed Onions & Peppers

                                         Spicy Black Beans, Guacamole, Sour Cream & Salsa

                                         Churros

Dinner:                              Spinach & Artichoke Dip served in a Bread Bowl

                                         Tomato Basil Soup

                                         Sirloin of Beef with Wild Mushroom au Jus

                                         Roasted Garlic Mashed Potatoes

                                         Steamed Broccoli & Carrots

                                         Profiteroles with Ice Cream, Chocolate & Sugar Drizzle

DAY THREE:

Breakfast:                          Cherry Turnovers, Fresh Fruit Platter, Pancakes with Berry Butter, Sausage Links

Lunch:                               Quiche Lorraine with Mixed Green Salad

                                          Sugar Cookies

Dinner:                              Prosciutto Wrapped Shrimp with Chili Sauce

                                          French Onion Soup au Gratin

                                          Chicken Boursin with a Veloute Sauce

                                          And Yellow Pepper Coulis

                                          Sour Cream & Chive Whipped Potatoes & Asparagus

                                          Fresh Fruit Sorbet with Champagne & Chocolate

DAY FOUR:

Breakfast:                           Cinnamon Rolls, Fresh Fruit Salad, Breakfast Burritos, Bacon

Lunch:                               Crab Cakes with Roasted Corn Tartar Sauce &

                                          Roasted Red Pepper Aioli, Coleslaw

                                          Peach Cobbler a la Mode

Dinner:                              Gourmet Deviled Eggs

                                         Baked Brie with Raspberry Sauce

                                         New England Lobster

                                         Roasted Baby Bliss Potatoes & Green Bean Almandine

                                         Yellow & Orange Pepper Coulis

                                           Tiramisu with Fresh Strawberry Sauce

DAY FIVE:

Breakfast:                          Blueberry & Strawberry Pinwheels, Fresh Fruit Platter,

                                         Waffles with Maple Pecan Butter, Sausage Patties

Lunch:                              Grilled Chicken Caesar Salad with Parmesan Twists

                                         Fresh Fruit Tart

Dinner:                              Spring Rolls with Soy Sauce & Sweet Chili

                                          Potato Leek Soup

                                          Pork Tenderloin with Apple Jack Gravy

                                          Apricot & Sage Stuffing

                                          Glazed Carrots

                                           Caramel Flan

 DAY SIX:

Breakfast:                          Banana Bread, Fresh Fruit Salad, Eggs Benedict Tomato Canadian Bacon 

Lunch:                               Grilled Portabella Mushroom Burger

                                          With Pesto & Red Pepper Aioli

                                          Hand Cut French Fries

                                          Brownies

Dinner:                               Prosciutto & Melon

                                           Fillo Parcel with Mushrooms & Goat Cheese

                                           With a Light Dijon Cream Sauce

                                            Coconut Curry Sea Bass

                                            Cous Cous Pilaf & Snow Peas

                                           Strawberry Shortcake

DAY SEVEN:

Breakfast:                            Homemade Bagels with Assorted Spreads & Toppings,

                                           Fresh Fruit Platter, Fruit & Yoghurt Stuffed Crepes, Bacon

Lunch:                                 BBQ Baby Back Ribs, Potato Salad & Cornbread

                                            Lemon Sorbet Cup

Dinner:                                 Chicken & Spinach Quesadillas

                                            With Fresh Salsa, Sour Cream & Guacamole

                                            Wild Mushroom Soup

                                            Tenderloin of Beef with Sautéed Peppers & Onions

                                            Garnished with Onion Rings

                                             Twice Baked Potatoes & Zucchini and Squash

                                            Classic Crème Brule with Fresh Raspberries

NORTHERN LIGHTS Testimonials

 Dear Pila,

I just wanted to reiterate how delighted my clients were with their very recent charter on Northern Lights. The  enthusiastic crew was able to keep 5 very lively young adult couples happy and entertained throughout the week. They told me it was the best vacation they ever had and were “over the moon” about the experience. They had wonderful things to say about the boat; loved the imaginative decor and comfortable gathering areas as well as their cabin spaces, the food, the service, the availability of the captain and crew, the water toys, etc.

Thanks for all of your help as well, it was a pleasure booking this yacht through you. I hope we can do another soon, I know my charter clients cannot wait to get back on board!

A.