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Sea Chateau is a Voyage 50 Mayotte Catamaran. It was especially designed by famed Naval Architect Alexander Simonis for fast, comfortable, luxury charters. Its extra wide beam offers outstanding stability, safety and exceptional space in its four staterooms with queen beds and en suite heads, huge saloon, cockpit and decks. The beautiful gourmet upper level galley shares its large panoramic-view windows with the saloon and bar that form an exceptional airy and bright integrated entertainment area, where you, your family and friends will enjoy the vacation of a life time. And when it comes to having fun in the water, the large teak aft deck, and the two “sugar scoop” swim platforms with large s/s ladders and handrails make it extremely easy and safe for everyone to get in and out of the water and take part in all the fun. It also makes getting in and out of the dinghy a breeze. No stress, no worries, all fun and enjoyment.

Yow will swim in crystalline turquoise waters. You will snorkel into ancient caves and sunken pirate ships. You will sail to a different paradisiacal island every day. You will catch your trophy fish. You will take in the tropical sun through every pore of your body. You will enjoy delicious tropical drinks and gourmet meals. You will feel the warm and gentle trade winds combing through your hair. You will walk carelessly on miles of the most beautiful white sandy beaches. You will sleep under the stars. You will share and bond with family and friends like never before. You will sing, you will dance, you will laugh and you will play. But above all you will have the time of your life. On “Sea Chateau” it’s all about you and your enjoyment. 

SEA CHATEAU Specifications

SEA CHATEAU Accommodations

Sleeps 6 In 3 Cabins

SEA CHATEAU features three cabins with queen sized beds and en-suite heads and showers
SEA CHATEAU is fully air conditioned through out.
Crew has a separate heads and shower.

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Spying Sea Chateau from the Treasure Caves

Saloon

Cabin

Capt. Carlos

Running

Toys

Cabin 2

Cabin 3

Mate/Chef Mirabel

Images from Sea Chateau's galley

SEA CHATEAU Crew Profile

Carlos and Maribel are a professional Captain/Engineer and Chef/Stewardess Team that has been operating large private and charter yachts worldwide for the last twenty years. They are now the proud owners/operators of “Sea Chateau:” one of the most successful, comfortable, stable, fast and well equipped sailing catamarans in the Virgin Islands crewed charter fleet. With their charm, experience and passion for excellence, they will make your sailing vacation in the Caribbean the experience of a life time. Maribel was born in Caracas, Venezuela; the daughter of Spanish immigrants from the Canary Islands and Carlos was born in Ann Arbor, Michigan and grew up in Rockville, Maryland.  Carlos comes from a background in materials engineering, acoustics and noise control and Maribel was a professional Architect. After enjoying successful careers and marrying 26 years ago, they hung their diplomas, sold all their land possessions, purchased their first sailboat and embarked on the voyage of pursuing their dream of life on the ocean. Since then they have operated many private and charter yachts, from small sailing sloops to 120 ft. mega yachts and have sailed thousands of miles through the waters of the Caribbean, the Bahamas, the Atlantic coast of the United States, the Mediterranean and even the Orinoco River.  They are both fluent in English, Spanish, Italian, and conversational in Portuguese. Carlos holds an International Master of Yachts 200 ton Ocean license and is also trained in Marine Fire Fighting, Diesel Mechanics and First Aid. His hobbies range from being an avid sport fisherman to a passionate photographer and a classic rock and jazz music enthusiast. Maribel is a professionally trained Chef, graduated from the Gaga Culinary Institute under the guidance of French Master Chef Laureant Cantineaux and is also trained in Silver Service.  The three years spent in Tuscany, Italy while supervising the construction of a Benetti 120 ft. mega yacht and their recent travels to Sicily and Sardinia, have given Maribel the opportunity of learning the traditional Italian cooking techniques, native ingredients and well kept family secrets, all of which complement her Spanish and Latin/Caribbean heritage to provide you with an exciting, delicious and beautifully presented culinary experience in every meal. Maribel’s hobbies range from handcrafts and painting to water skiing and learning languages. After a life time sailing the oceans of the world Carlos and Maribel have finally decided to come back to their backyard and favorite playground: the British Virgin Islands.  Their experience, knowledge and passion for the Caribbean Islands are your best guarantee of a fantastic and unique vacation.

The All Star team with Carlos and Maribel will certainly make your stay on board “Sea Chateau” even more enjoyable.

SEA CHATEAU Menu

All of our meals are prepared with the emphasis on fresh.

We take advantage of the ocean's bounty, the favorable spice trade, and check in with the 'coconut telegraph' to find the freshest ingredients for your dining pleasure.  Your individual custom menu might include some of the following Caribbean culinary delights aboard Sea Chateau. We guarantee you won't go hungry.



Sunday’s start out with eggs benedict smothered with homemade hollandaise sauce accompanied with seasonal fruit and freshly squeezed orange juice or a refreshing mimosa.



Monday’s marvel is grilled jumbo prawns with pineapple salsa, and a spinach, pine nut and avocado salad topped by and orange/sherry vinaigrette.



Tuesday's treats tease the taste buds with homemade breakfast pastries in the morning, and the day ends with a traditional barbeque, grilling up either the fresh-caught fish of the day, or a fine cut of meat imported from the States.  And of course, a delightful bottle of red or white wine would be just the right thing to complete the evening's experience.



Wednesday’s unveil a spectacular lunchtime lobster thermidor salad, imminently satisfying and keeping with the theme, may encourage an afternoon's snorkel.



Thursday’s offer happy hour and appetizers after an island excursion complete with your choice of tropical drinks or Red Stripe beer, and an array of canapés, crudités, cheeses and dips. As Caribbean music wafts through the balmy air, the sun, seas and dinner is served al fresco on the bridge deck.



Friday's feature has an Asian flair, with tempura fondue and hibachi skewers of a variety of fish, meats and vegetables.

Saturday's sensation is waking up to the aroma of baking as it permeates the boat. It's up to you to decide: is it bread, pastries, or cookies? As you walk into the galley, you might see the Chef stirring her mouth watering fudge.  The day's labors could possibly become the evening's garlic bread, or tomorrow's French toast.

Above summary is just a sampling to get your juices flowing.


Custom menus and dishes are welcomed upon request.


We also cater to special diets of all kinds. Please let us know in advance.



Breakfast


Breakfast is served with fruit juices, coffee, and a variety of teas. And if you really want to start your day off right, Bloody Mary's and Mimosas are also available.


Cinnamon Vanilla French Toast: Vanilla cinnamon French toast accompanied with powdered sugar, syrup, berries, and bacon.


Egg Scramble: Scrambled together with fresh seasonal veggies and melted cheese served with toast and local jams.


Captain's Egg Burrito: Over easy egg with sour cream, cheese, onions, tomatoes, and salsa (egg can be served to your liking upon request).


Eggel: Bagel toasted then topped with cream cheese, onions, tomatoes, a poached egg, and salsa.


Tropical fruit platter: Served with yogurt, an assortment of cereals, fresh baked muffins, and local jams.



Appetizers:


Ahi Nachos: Wonton chips topped with mango salsa, and Ahi tuna.


Bruschetta: Fresh tomatoes tossed with red onions, basil, olive oil, and balsamic vinegar served with crispy baguette slices.


Crab Cakes: Served on top a bed of lettuce then drizzled with a creamy, spicy sauce.
Smoked Gouda and Sun-Dried Tomato

Quesadillas: Tortillas filled with smoked gouda, onions, and sun-dried tomatoes.


Shrimp Tacos: Mini shrimp tacos with cabbage and tomatoes then drizzled with sour cream sauce.


Cheese Platter: Accompanied with olive tapenade and crackers.


Homemade Guacamole and Salsa with Chips.



Lunch Main Courses


Caesar Salad Wrap: Tortilla stuffed with romaine lettuce, chicken, parmesan cheese and homemade Caesar dressing.


Fish Tacos: Fish of the day on top a flour tortilla,  black beans, sour cream, tomatoes, onions, and jalapenos.


Deli Sandwiches: Choice of meat and cheese with all the fixin's on homemade ciabatta bread.


Pasta salad: Tossed in a light vinaigrette dressing with fresh veggies and chicken.


Turkey Cobb Salad: With bacon, romaine lettuce, blue cheese, tomatoes, onions, and choice of dressing.
Hot dogs: Served with Meme's famous coleslaw and all the fixin's.


Shrimp Louie Salad: Shrimp served atop shaved eggs, avocado, tomatoes, and crisp romaine lettuce.



Dinner Main Courses


Teriyaki and Brown Sugar Glazed Pork: Accompanied with rice and beans and homemade mango salsa.


Salmon Salad: Served on top of a deliciously fresh salad with raisins, avocado, tomatoes, roasted red bell peppers, onions, blue cheese, and almonds tossed with raspberry balsamic vinaigrette.


Kebabs: Chicken and shrimp kebabs with fresh veggies served over white rice.


Lobster: Served with drawn butter, roasted veggies, and red pepper risotto.


Chicken Stir-fry: Stir-fried with fresh veggies served over white rice.


Fish Tostado: Fish of the day served over black beans, cabbage, and topped with pineapple salsa.


Jambalaya Pasta: With andouille sausage, shrimp, and a spicy Cajun marinara sauce.


Shrimp Scampi: Sautéed with butter and garlic then tossed with linguini pasta.


Rib-eye Steak: Barbecued steak lightly seasoned and served with garlic mashed potatoes and sautéed veggies.


Seared Scallops: Served with parmesan risotto and roasted veggies.



Desserts


Apple Crisp.


Brownies a la mode.


Strawberry Shortcake.


Key Lime Pie


Cheesecake


SEA CHATEAU Testimonials

“What a great experience we had… Everythng was 1^st class and the crew was amazing. We can’t wait to come back!! Thank you sooo much for such a great time.”

February 2012

“Wow! What a wonderful week. We hail from Southern Kentucky & knew we had a treat in store- but our wildest expectations were not only met, but exceeded. Our hosts were fabulous, food spectacular and views stunning. We especially enjoyed our snorkeling adventures. (You must try the dive glider!).

As Arnold would say: “We’ll be back!”

March 2012

“Best time ever had! The service, the food, the Captain & Crew were outstanding! We will recommend to everyone we know & will definitely de back! Best trip ever. Once in a lifetime experience!!

March 2012

“Thank you for all you’ve done for us this week. We have had a phenomenal week! You guys are the best crew we could have hoped for. Thank you for making the whales appear for us, it was really cool! The food was amazing Maribel, you are a world class Chef. Thanks!!

March 2012

SEA CHATEAU Specifications

SEA CHATEAU Features & Amenities

SPECIFICATIONS

FEATURES

DECK & SYSTEMS

DIVING