$37,000- $40,000/ per Week Plus Expenses
MY COLETTE is the best equipped and newest Lagoon 630 available on the market today. She is the more popular and much more practical galley up owner's version. This layout will make the ideal family cruising boat or dream Caribbean Charter boat. She is equipped with a comfortable air-conditioned crew quarters creating giving her the ability to use all five cabins for VIP charter guests. With a length of 64-feet and a 33-foot beam, COLETTE is astonishingly spacious. There are so many seating and sunning options, guests can always find a private space to relax, or enjoy the party together. The aft deck is 247 square feet, a favorite place to dine and hang out, equipped with a dining table that can seat eight, wet bar and grill. The total inside area is 893 square feet. The head room in the salon, dining area and cabins is 6’9”. The entire charter party can relax comfortably on the sofa, and there’s plenty of elbow room at the dining table. The primary cabin occupies much of the starboard hull. There’s a private door to the aft deck, as well as steps down from the saloon. It features a queen-sized, walk around bed and seating area. The ensuite bathroom has dual sinks, a large separate shower stall and an enclosed toilette. The space fills with natural light from multiple hatches and portlights. Three other guest cabins are ensuite with queen beds. Ride high up on the flybridge for sea breezes and unobstructed views. It is perfectly designed for a group of friends, or a family getaway. There’s a seating and sunning area with a folding-leaf dining table to starboard, an outdoor kitchen and bar, and generous sun pads. In the hardtop, there is a folding fabric sunroof to optimize or minimize the amount of sun coming through. COLETTE offers the perfect combination of performance and luxury. She is stable, amazingly roll resistant and very fuel efficient. Whether you are an experienced charter client, or a first-timer, COLETTE and her talented crew will exceed your expectations.
Cabins
Queen(s)
Showers
Wash Basins
Heads
Electric Heads
No
No
Full
Yes
No
No
Yes
No
Yes
No
Yes
No
Yes
Yes
Yes
Yes
Yes
Yes
Yes
No
Yes
Yes
No
Highfield 15'
70 HP
9
Yes
Yes, hydraulic aft
Offshore/Spin Casting
• 900 sq.ft. of the interior space that bathes in natural light, thanks to large windows all around
• 250 sq.ft. of aft deck alone: party central with a bar, refrigerator, ice maker and a huge barbeque, plus a transom seating and large dinette in the cockpit
• The flybridge with two helm stations, massive sunpads, an outdoor kitchenette, and another bar
• Broad, teak lined side decks with safety rails
• The hydraulic platform and the “teak beach” aft
• Two cozy trampolines and lounge cushions at the bow
• The salon: comfortable sofas, a multifunctional table, retractable TV set
• The central galley: well-equipped, plenty of storage, and a long island with lots of countertop space.
Yacht offers Rendezvous Diving only
Not Onboard
-
Yes
2
No
Yes
Inq
Yes
Yes
Inq
No
No
Yes
Yes
Yes
| Minimum | Maximum |
|---|---|
| $37,000 | $40,000 |
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Bret Van Roden
United States
Giselle Liotta
Chef/Stewardess
United States
BRET VAN RODEN, CAPTAIN:
Captain Bret Van Roden is a seasoned sailor, after circumnavigating the world on his 41 ft Ketch, Broken Compass. Following a career in Finance and Economics after landing his degree from James Madison University, Bret, his twin brother, and their Siberian Husky, Makai, notably double handed and 4 pawed across the Pacific without an auxiliary engine or autopilot.
After crossing the Pacific, Indian, and Atlantic Oceans and three and a half years of exploring the world and developing a love for fishing and the Ocean, the two brothers founded Broken Compass, LLC, a fishing and tackle company. Bret notably went on to becoming a professional charter skipper, running the Lagoon 620 charter catamaran Tell Star.
As a licensed Captain, Yacht master Offshore, PADI Diving Instructor, AIDA 3 free diver, a professional fisherman, and natural Mariner, Bret now displays his years of sea experience guiding guests around the Caribbean aboard P/C Colette.
CHEF GISELLE LIOTTA brings great talent and experience to the boat and galley.
Giselle grew up in in the suburbs of Miami, Florida, often going flats fishing on the bay with her dad and three sisters. Thus began her passion for being on the water and a deep love of fishing and the ocean. As a child she participated in many activities, from tennis to ballet and piano as well.
After graduating from Florida State University in Accounting and Finance, she set off to travel around the world. In November of 2019, she attended a yacht chef training in Croatia called Quarter Deck and learned presentation techniques and food safety basics; she also took day courses in various countries to learn about local produce and culinary techniques. Her yachting career began in Sardinia, Italy, working on weekly charters with 10 guests on board; she has worked on private motor yachts as a Chef/Stew as well.
Giselle's travels have given her an international flair, she loves surprising guests with new and exotic flavors discovered on her tours. Guests are delighted on their culinary journeys; Giselle uses lots of fresh flavors that feel good to eat while on vacation on a yacht! A favorite of guests is the Vietnamese shrimp salad, made using vermicelli noodles and a fresh lime vinaigrette, they love the Thai and Asian infusion cuisine!
Giselle’s love of photography and adventure keep her traveling when not working. Summer of 2022 took her on a three-month trip through Europe, exploring different cultures and foods from the regions visited. She traveled extensively through Spain exploring the Basque region and learning new and exciting foods from this culinary capital of the world. Before that she visited Peru and was amazed with the incredible flavor combinations that they use in their dishes and she has incorporated some of those flavor combinations into her menus today.
On charter, Giselle makes all efforts to get to know guests in order make the week as personal and exciting for each group as possible. She is usually in the galley, but, given the time, loves snorkeling, horseback riding, and has even been sky diving at the request of a guest who wanted a fellow adventurer to participate!
Giselle’sMotto: Seize the day = Seas the day!
B R E A K F A S T
Each day breakfast will include coffee, tea assortment, local fruits, a small charcuterie plate and a choice of overnight oats or chia pudding.
HUEVOS RANCHEROS & GUAVA CREAM CHEESE PASTERIES
Roasted Corn Tortilla | Black Bean Puree | Lime Pico de Gallo
TOAST 6 WAYS
Assortment of different types of toasts from savory to sweet, sure to delight every palate
EGGS IN PURGATORY & WALNUT BANANA BREAD
Roasted Tomato Salsa | Lemon Zest | Fresh Ciabatta
DUTCH BABY & PESTO AVOCADO TOMATO BREAKFAST SALAD
Strawberries | Fresh Whipped Cream | Confectioners’ Sugar
MUSHROOM FETA & RED ONION QUICHE
Fig, Prosciutto & Goat Cheese Arugula Salad
OPEN FACED SMOKED SALMON BAGELS
Cream Cheese | Chives | Caper Salad
L U N C H
BLACKENED MAHI BURGER
Local Caught Mahi Mahi | Kale Caesar Salad | Siracha Mayo
CUBAN STYLE CHURRASCO
Arroz Congri | Heirloom Tomato Salad | Sweet Plantains
COCONUT TUNA POKE BOWL
Marinated Ahi Tuna | Forbidden Rice | Coconut Mango Salsa
GREEK OVEN ROASTED CHICKEN THIGHS
Lemon Couscous | Greek Fries | Fresh Tzatziki
GROUPER FILLETS WITH GINGER COCONUT CURRY
Ginger Jasmine Rice | Julienned Vegetables | Green Curry
SAUTEED CATCH OF THE DAY
Butter Leeks | Goat Cheese Medallions | Arugula Salad
D I N N E R S T A R T E R S
LOBSTER BISQUE
Fresh Caught Lobster | Chives | Squid Ink Tuiles
BLACKENED SHRIMP TOSTONES
Guacamole | Garlic Mojo | Fresh Cilantro
BANG BANG SHRIMP
Pineapple Chili Sauce | Fresh Shaved Coconut | Bed of Butter Lettuce
BAKED FETA WITH OLIVES
Kalamata Olives | Castelvetrano Olives | Fresh Ciabatta
CARROT & GINGER SOUP
Red Curry Squash | Shiitake Mushrooms | Parsley
SEARED SCALLOPS
Vadouvan Carrot Puree | Microgreens | Black Sesame Seeds
D I N N E R M A I N S
TRIPLE LEVEL SEAFOOD PLATEAU
Mushroom Medley | Roasted Cauliflower | Broccoli Salad
MOJO ROAST PORK LOIN
Cauliflower Puree | Maple Dijon Roasted Carrots | Garlicy Green Beans
OLIVE OIL POACHED WAHOO WITH LITTLE NECK CLAMS
Sweet Pea Puree | Summer Squash | Vanilla Bean Beurre Blanc
QUINOA CRUSTED BABY LAMB CHOPS
Baby Potatoes | Chimichurri | Butter Beans
CAST IRON TAMARIND BABY BACK RIBS
Tamarind Glaze | Persian Cucumber Salad | Ginger Rice
SURF & TURF
Petit Filet Mignon | Local Caught Lobster | Potatoes Au Gratin | Roasted Broccolini
The vessel was fantastic, beautiful, well maintained and gave us the opportunity to do all that we wanted. And while the boat was amazing, the crew, Bret and Kendra, were could not have been better. The service and experience they created was beyond words. Bret created and delivered a boating / yachting experience that was well beyond expectations. Kendra was not only an affective “first-mate” but, more importantly to us, is a very creative chef delivering some of the best food that we have experienced. Both went out of their way to insure each of us had an event that was beyond our expectations. Alan & guests
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Sunset picture from Maho bay this evening while they we walking the beach!
Yacht Name: colette Yacht & Crew Please answer the following questions pertaining to the yacht you chartered and the crew. Rating of Yacht & Crew: (5 Being the Highest) 5 Was the yacht comfortable and clean? perfect Was the yacht well ventilated? yes Was the crew friendly and accommodating? yes, perfect Was the food good and well presented? yes, perfect 8. Additional comments about the yacht and crew? outstanding experience on all matters. I could not imagine a better experience. Cruising Area Did you like the area you chartered in? yes
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Size / Year Built / Builder
Caribbean Virgin Islands (US/BVI), Bahamas, Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Beam
33
Draft
4
Type
Power
Cabin beds
4
