Muirhead Trimaran 1988 CUAN LAW

From $65,200 to $71,100 per week

Caribbean Virgin Islands (BVI) / Caribbean Virgin Islands (BVI)

Year: 1988
Length: 105.00 Ft
Builder: Muirhead Trimaran
Guests: 20
Cabins: 10
Crew: 7

Description

* There are ten double staterooms, each can be set up to suit your needs with a double bed or twins, side by side. Accommodation aboard Cuan Law is spacious and comfortable. You won't find cramped bunk beds aboard Cuan Law and you've got plenty of walking around space.

Specifications

Type: Cat
Beam: 44
Draft: 5
Summer Area: Caribbean Virgin Islands (BVI)
Winter Area: Caribbean Virgin Islands (BVI)
Base Port: Road Harbour
Preferred Pickup: CSY Marina, Road Town
Terms: Caribbean Terms

Charter Details

Price Details: NOTE: ALL RATES LISTED ARE FOR 6 NIGHTS ABOARD Summer Season ends 31 August - Winter Season Rates begin 1 September. Short charters: For 5 nights aboard, Cuan Law charges for 5.5 nights, for 4 nights she charges for 5 nights and for 3 nights Cuan Law charges for 4.5 nights. Rates do not include BVI Cruising Taxes. Please ask about extended and/or "Down Island" trips. What's Included Six nights, seven days accommodation in two person cabins, twin or queen, with private bathroom. Air conditioning or natural ventilation through hatches and windows. Three meals per day, and hors d’oeuvres and snacks. All hot and cold drinks including basic alcoholic drinks and wine with dinner. Premium brands (eg Grey Goose, Patron) are available on request at cost. Use of all sporting equipment and scuba tanks, air, weights and snorkeling gear (rental SCUBA gear available but not included). Instruction in water sports (except SCUBA instruction which is available but is not included). Land taxi transfers to "The Baths”, National Park on Virgin Gorda, including Park fees. Help and guidance from crew, including scuba. Use of tenders, driven by crew at all times. Full service from the crew. LIMITED Wifi. Our WiFi is linked to our cell service. Guests will be able to check email daily, but not all day. They will NOT be able to stream any audio or video. Dockage What's Not Included Diving equipment, ie BC, Regulator etc Nitrox. Diving instruction. Willy T/Sharkplaneo Sticker: $5.00 Kid’s swim program donation. See the link below for details regarding instruction and gear rentals https://www.bvisailing.com/bvi-scuba-diving/ All expenses before and after stay on vessel, including taxi transfers. Gratuities to crew – suggested 15%. BVI Cruising Tax. As a guide that is currently $24.00 per person. Note: We set our charter prices approximately 18 months in advance. Should fuel (Brent Crude) costs rise at any time, above $105.00 per barrel, a fuel surcharge may be imposed, not to exceed $250.00 per person on a regular 6 night sailing. No fuel surcharge will be imposed less than 45 days prior to boarding.
Location Details: Based BVI year round All rates listed are for 6 nights aboard
Amenities: Library of books and magazines Enterainment center Watermaker VHF Autopilot Video photography 2 swim platforms Fully air conditioned *All amenities and water sports details are believed to be correct, but cannot be warranted.
Water Toys: 2 x 22 ft dinghy with 115 HP engine 3 dbl Kayaks & 1 single 2 x 14 foot Hobie cats Snorkeling Waterskiing Kneeboarding Scuba diving, Certified instructor and equipment onboard.Dive mstr/dive instr. Beach games BBQ
Dinghy: 2 x 21 ft
Jet Skis: No
WaveRunners: No
Paddleboards: 2
Snorkel Gear: 0
Fishing Gear: No
Engines: Two 210 HP Caterpillar diesels
Dive Info: 3 dives per day if already qualified
Communications: Cell phone Radar SSB GPS chartplotter Limited WiFi (cellular - for e-mails only please)
Sample Menu: SAMPLE MENU Sunday Lunch : Selection of Cold Cuts and Cured Meats served with a freshly baked Grape and Fennel Bread, Roasted Pumpkin Soup, Garden Salad with assorted dressings, 3 Bean Salad, Cheese platter, Fresh Fruit and Cookies Appetizer : Crab Cakes w/ Sweet Chili Sauce Dinner : Chicken Breast Stuffed w/ Artichoke hearts, Pesto and Swiss Cheese Drizzled w/ Olive Oil and Balsamic Vinegar, Whipped Sweet Potato, Sautéed Red Peppers and Haricot Verts Dessert: Sticky Date Pudding Cake w/ Local Rum Sauce Monday Breakfast: Baked Croissants Stuffed w/ Ham, Scrambled Eggs and Provolone Cheese Lunch : Kung Pao Chicken and 5-Spice Beef w/ Broccoli, Steamed Jasmine Rice, Homemade Spring Rolls, Green Salad, Fruit Platter & Coconut Macaroons Appetizer : Homemade Pizzas Dinner : Seared Yellowfin Tuna w/ Wasabi Aioli, Stir Fried Asian Vegetables and Coriander Turmeric Rice Dessert : Banoffe Pie Tuesday Breakfast : Banana Pancakes w/ Toasted Pecans and Maple Syrup Lunch : Carne Asada and Al Pastor Tacos w/ Black Beans, Spanish Rice, Fresh Fruit Platter & Banana Drop Cookies Appetizer : Smoked Trout Dip w/ Crostini Dinner : Steak Au Poivre w/ Oven Roasted Tomato, Sautéed Zucchini and Mushroom, Baked Russet Potato. Dessert : Chocolate Decadence Cake w/ Raspberry Coulis Wednesday Breakfast : French Omelet w/ Pepper Bacon and Warm Cinnamon Buns Lunch : Korean BBQ Ribs w/ Pumpkin Coconut Soup, Cambodian Coleslaw, Fresh Fruit and White Chocolate Chip Cookies Appetizer : Chicken Wings w/ Garlic Tahini Marinade Dinner : Roast Duck Breast w/ Orange Tamarind Glaze, Shitake Mushroom Risotto, Roasted Carrots and Parsnips Dessert : Crispy Apple Tart w/ Vanilla Thursday Breakfast : Egg and Bacon Breakfast Burritos w/ Blueberry Muffins Lunch : Chicken and Vegetable Pot Pies w/Frisee Salad and Lemon Bars Appetizer : Steamed Mussels w/ Creme Fraiche Dinner : Crispy Sesame Salmon w/ Cucumber Salad, Coconut Rice and Sautéed Snow Peas Dessert : Creme Brûlée Friday Breakfast : Eggs Benedict w/ Hollandaise Sauce and Fresh Baked Banana Bread Lunch : Beach BBQ on Virgin Gorda w/ Creole Chicken, Steamed Red Snapper, Cheeseburgers, Assorted Salads, Chips, Fresh Fruit and Oatmeal Cookies Appetizer : Grilled Skewered Cajun Prawns w/Andoulli Sausage Dinner : Coconut Curry Snapper with Rice and Vegetables Dessert : Key Lime Pie Saturday Breakfast : Pina Colada French Toast, Apple Sage Sausage and Maple Syrup Ship's Bar aboard Cuan Law includes: Bacardi Gold Bacardi White Captain Morgan’s Goslings Black Seal Malibu Myett’s Rum Pusser Rum Absolut vodka Absolut Citron Absolut Mandarin Sauza Gold Sauza Silver Crown Royal Jack Daniels Jim Beam Johnny Walker Red Bombay Saphire Tanqueray Amaretto Baileys Blue Curacao Cointreau Courvoisier VS Creme de Menthe Frangelico Jagermeister Kahlua Sambuca Triple Sec Campari Martini Rossi - Extra Dry Beringer - Cabernet Sauvignon Beringer - Chardonnay Beringer - Pinot Noir Founders Cooper’s Creek - Reisling Coopers Creek - Sauvignon Blanc Marques de Caceres - Rioja Marques de Casa Concha - Merlot Santa Margherita - Pinot Grigio Trivento - Malbec Beringer - Cabernet Sauvignon Beringer - Chardonnay Beringer - Pinot Noir Founders Cooper’s Creek - Reisling Coopers Creek - Sauvignon Blanc Marques de Caceres - Rioja Marques de Casa Concha - Merlot Santa Margherita - Pinot Grigio Trivento - Malbec Santa Margherita - Prosecco

Crew

Captain: Scott Ferris
Crew: Patrick Wilson
Crew Title: Chef Mate
Crew Nationality: US
Crew Profile: CUAN LAW CREW CAPTAIN Captain Scott over many years has done everything and every job on the Cuan Law except Chef. We owe him a huge dept of gratitude as he has been the foundation stone of the crew. He has trained up dozens of our crew over the years. Scott started off as steward on board and then, after getting his Divemaster rating, he led many dives in addition to his work as steward. Scott still loves to dive and will certainly do some dives with you whilst on board. He then moved on to Engineer as he had always had a great interest in, and aptitude for, the ship's machinery and equipment. He has fixed numerous problems, installed much new equipment and machinery and done many upgrades. He still likes to mess around below decks playing with machines! After a few years as Engineer and then First Mate, we promoted him to Captain and added the job later of Captain Trainer. Scott has done many, many charters as Captain, has as much knowledge as Owner Duncan, and really understands "The Cuan Law Way". He has a great sense of humor and is very fun-loving, and he runs a well organized and motivated team. A few years ago he married our then Chef, Kellie, whom many of our past guests will remember and future guests will get to meet as she is now back on board. Scott’s sister, Kim, is our Operations Manager. ENGINEER/MATE Ariel was born and raised on Tortola and moved to Thailand at the age of 12. Ariel joined us on board the Cuan Law shortly after he returned to the BVI’s in 2017 as steward and is currently very excited as he has decided to embark on training to become our engineer. Already - in just his first year year spent with us on the Cuan Law - Ariel has become a Certified diver and is working on getting his Dive Master. He’s also gained experience with cooking which occasionally helps remind him of his years in Thailand as he still spends some of his time in the galley. In his free time he enjoys skateboarding, surfing and being out on the water with friends. With his deep love for music he also owns a guitar that, unsurprisingly he doesn’t have time to play! DIVERS Reka and Sabina Reka Lukacs is a Hungarian girl from Transylvania, Romania who joined the Cuan Law early in 2018. She began her travels as an au pair in England where she learned English and ever since she got comfortable speaking it she just can’t stop traveling! She lived in Mexico where she was mesmerized by the beauty and magic of the underwater world so she became a diver. After that she continued her journey to Thailand where she spent a lot of time guiding the shark watch trips and got passionate about underwater photography. She got to experience a bit of Australia as well before riding the waves on a rigid inflatable boat to the dive sites of Mozambique. She already enjoys the shore hike/walks around the smaller islands of the BVI and exploring the big rocks at The Baths on Virgin Gorda. She is a fun loving, talkative girl who is all smiles and laughs and ready for games at any time :) Capt. Scott is joined by several other crew members: Chef: Patrick Wilson USA Divers: Sabina Ibarra Bolanos: USA Stewies: Abbie Martin & Joe Diaz Jackson: USA and Honduras

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