Boat In The Buff British Virgin Islands
Captain Jim and Chef Patti are here to customize
and personalize your nude sailing adventure! Come nude sailing and dive
au
natural with us while tanning naked in the warm Caribbean sunshine.
Enjoy your nude vacation while boating in the buff and cruising nude from tropical island to tropical island while feasting on gourmet food from the real "naked chef". Let us make this your nautical nude Virgin Islands naturist holiday the best experience of your life!
Ship Details:
The spacious main salon has an extendable table which comfortably seats up to 8 guests. For your relaxation and enjoyment the color TV, DVD and stereo music system are also featured in this area. The large flush deck offers plenty of room for nude sun-bathing.
Specifications:
• Ocean 60' Schooner
• Southern Ocean Shipyard, England
• Length: 60'
• Beam: 15'
• Draft: 8'
• Fuel: 200 gallons
• Water: 800 gallons
• Auxiliary Diesel: Yanmar 110 HP Turbo
Equipment:
• Log/Depth sounder
• VHF Radio
• Cellular Telephone
• Neco Auto Pilot
• 15' Caribe w/ a 70 HP Yamaha
• Water Ski's w/ Slalom Ski
• All required USCG safety equipment
• Propane Gas Grill
• Large Hammock
• 12 opening deck hatches
• Cockpit and deck cushions
• 10 SCUBA tanks
• Diving air compressor
• 2 Ocean kayaks
• Floating sun mats
• Boogey board
• Full snorkeling equipment
• Large deck awning
• Stereo CD player - IPod Compatible
• TV and DVD
• Music and Video library
• Fresh water deck shower on dive platform
Deck Plans:
Dining:
The following are some samples of the fare we serve our guests:
Breakfast: Traditional Low-Country Southern Breakfast,
Omelets Lorraine or Florentine, Silver Dollar Pancakes, Southwest Frittata,
Croissants, Puffed Pastries, Breakfast Burritos.
Lunch: Mongolian Beef Asian Stir-Fry, Balsamic Tomato
Salad, Caribbean Jerk Chicken or Fresh Catch, Italian Muffalata,
Cheeseburger in Paradise, Greek Pasta Salad, Honey Glazed Chicken Fajitas,
Country-Style Ribs.
Hors D’oeuvres: Authentic Bruschetta, Mini Crab Cakes,
Curried Chicken Salad, Island-Spiced Shrimp and Pineapple Pizza, Marsala
Meatballs.
Dinner: Broiled Mahi-Mahi, Tiger Shrimp Skewers, Orange
Glazed Pork Tenderloin, Thai Spicy Basil Chicken, Macadamia Encrusted
Tilapia, Salmon Picatta, Filet Mignon, Pasta Primavera
Desserts: Chocolate Hazelnut Truffle, Caribbean Fruit
Tarts, Fruit Parfait, Tropical Butter, Cake Torte, Chocolate Mousse, Poached
Asian Pears.
Staterooms:
Main Salon -
Virtual Tour
Guest State Rooms -
Virtual Tour
Cockpit -
Virtual Tour
Itinerary:
Flamboyance visits some of most amazing spots in the British Virgin Islands. Please view our gallery below to get a first hand look at these beautiful and wondrous destinations.Rates:
| Seasonal Rates | ||
| Number of Guests | Weekly Total | Per Person |
| 4 | $9,200 | $2,300 |
| 6 | $12,600 | $2,100 |
| 8 | $16,000 | $2,000 |
| Christmas/New Years | ||
| 4 | $13,860 | $3,465 |
| 6 | $13,860 | $2,310 |
| 8 | $17,600 | $2,200 |
Weekly Scuba Diving Rates For Certified Divers - Per Person
| Certified Diver | $200 |
| Equipment Rental (BC & Reg.) | $100 |
|
A Resort Course for non-certified divers (includes equipment) |
$200 |
Photos:
Click Arrows to View Images
