ALLENDE
44' SAIL CATAMARAN
Home Port | Tortola, BVI
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ALLENDE
44' SAIL CATAMARAN
Home Port | Tortola, BVI
ABOUT
Allende is a private luxury yacht charter for bespoke, all-inclusive vacations for up to six guests.
The yacht reflects the owners elegant design aesthetic accentuated with the best of their travels to date. They specifically chose the Fountaine Pajot Helia Evolution for her light-filled interior and thoughtfully designed floor plan.
The yacht offers a balanced mix of private living and social spaces for couples, families, and groups of friends. The salon doors slide away to connect the outdoor dining area and the interior salon. Seamless windows provide 360-degree views of the islands around.
Model: Fountaine Pajot
Year: 2016
LOA: 44.0 ft
Beam: 24.0 ft
Draft: 4.0 ft
Flag: US
Year: 2016
LOA: 44.0 ft
Beam: 24.0 ft
Draft: 4.0 ft
Flag: US
amenities
20 HP TENDER
HAMMOCK
SUN AWNING
SNORKEL GEAR
HAMMOCK
SUN AWNING
SNORKEL GEAR
TOWABLE TUBE
2 PERSON KAYAK
FLOATING MAT
SWIM PLATFORM
2 PERSON KAYAK
FLOATING MAT
SWIM PLATFORM
BEACH GAMES
PADDLE BOARDS
FISHING GEAR
DEEP SEA FISHING
PADDLE BOARDS
FISHING GEAR
DEEP SEA FISHING
SCUBA DIVING
Yacht offers Rendezvous diving only.
CREW
C A P T A I N | Graham Gips
USCG Masters 50 ton
C H E F | Kristiann Gips
USCG Masters 100 ton
Graham is an engineer by training who spent a successful 10-year career in the oil and gas industry. He learned to sail on a 20ft racing dinghy with Kristiann as crew. They raced weekly for several years, topped the local podium, and earned the chance to compete internationally.
If you are new to sailing, Graham would love to teach you how much fun it can be to helm and tune the sails. He knows the islands well and can craft an itinerary that suits everyone aboard. When the anchor is set each evening, Graham turns his attention to crafting cocktails to your taste.
From 2011-2015, Kristiann ran a successful catering company. She honed her culinary skills by accommodating a wide variety of preferences and dietary needs each day. She loves to combine gourmet ingredients with local delicacies for new twists on classic dishes.
Avid travelers, Kristiann and Graham have lived on four continents and visited over 40 countries. Their experiences have taught them that great vacations are made up of many small details. Kristiann delights in tailoring the menu and creating special moments for each group of guests aboard.
In 2015, Graham and Kristiann reached a point where they could focus on what they love to do most: travel, host guests, and sail. They have sailed Allende since her launch in France, cruising the Bay of Biscay, Mediterranean Sea, and crossing the Atlantic to meet you in the British Virgin Islands. Both Graham and Kristiann hold a Masters 50-ton license from the United States Coast Guard and are CPR/First Aid certified.
Graham and Kristiann welcome you to share in the luxurious life aboard Allende.
USCG Masters 50 ton
C H E F | Kristiann Gips
USCG Masters 100 ton
Graham is an engineer by training who spent a successful 10-year career in the oil and gas industry. He learned to sail on a 20ft racing dinghy with Kristiann as crew. They raced weekly for several years, topped the local podium, and earned the chance to compete internationally.
If you are new to sailing, Graham would love to teach you how much fun it can be to helm and tune the sails. He knows the islands well and can craft an itinerary that suits everyone aboard. When the anchor is set each evening, Graham turns his attention to crafting cocktails to your taste.
From 2011-2015, Kristiann ran a successful catering company. She honed her culinary skills by accommodating a wide variety of preferences and dietary needs each day. She loves to combine gourmet ingredients with local delicacies for new twists on classic dishes.
Avid travelers, Kristiann and Graham have lived on four continents and visited over 40 countries. Their experiences have taught them that great vacations are made up of many small details. Kristiann delights in tailoring the menu and creating special moments for each group of guests aboard.
In 2015, Graham and Kristiann reached a point where they could focus on what they love to do most: travel, host guests, and sail. They have sailed Allende since her launch in France, cruising the Bay of Biscay, Mediterranean Sea, and crossing the Atlantic to meet you in the British Virgin Islands. Both Graham and Kristiann hold a Masters 50-ton license from the United States Coast Guard and are CPR/First Aid certified.
Graham and Kristiann welcome you to share in the luxurious life aboard Allende.
DINING ON ALLENDE
Below is a taste of what to expect onboard your charter. Your private chef onboard will tailor every meal to each guests preference.
Start your day with coffee from Allende’s professional-grade espresso machine. Breakfast is accompanied by coffee, tea, or juice and your choice of a tropical fruit smoothie or fresh fruit platter. A cold breakfast of Greek yogurt with homemade muesli, honey, and homemade preserves is always available.
• Biscuit benny, local greens, Hollandaise sauce
• Fried eggs over vegetable hash, breakfast sausage
• Breakfast tostadas
• Banana pancakes with maple-rum syrup and crispy bacon
• Baked eggs with kale, sausage, and cheddar
• Crunchy vanilla-almond French toast with bacon strips
• Quiche Lorraine
• Biscuit benny, local greens, Hollandaise sauce
• Fried eggs over vegetable hash, breakfast sausage
• Breakfast tostadas
• Banana pancakes with maple-rum syrup and crispy bacon
• Baked eggs with kale, sausage, and cheddar
• Crunchy vanilla-almond French toast with bacon strips
• Quiche Lorraine
• Nicoise salad with seared fresh-caught tuna
• Falafel pie in a phyllo crust, Greek salad
• Lamb burgers on homemade brioche buns
• Mexican chopped salad with jalapeno-honey-lime dressing
• Fresh Vietnamese Spring rolls with peanut sauce
• Lobster rolls
• Mediterranean deli platter, dips, and crudités
• Falafel pie in a phyllo crust, Greek salad
• Lamb burgers on homemade brioche buns
• Mexican chopped salad with jalapeno-honey-lime dressing
• Fresh Vietnamese Spring rolls with peanut sauce
• Lobster rolls
• Mediterranean deli platter, dips, and crudités
• Watermelon gazpacho
• Fresh tuna ceviche, Leche de Tigre
• Wedge salad with blue cheese dressing
• Fresh guacamole with plantain chips
• Green mango salad, spicy lobster
• Shrimp campechana, homemade soda crackers
• Family-style cheese and charcuterie board with house-made crackers, mustards, and
pickles
• Fresh tuna ceviche, Leche de Tigre
• Wedge salad with blue cheese dressing
• Fresh guacamole with plantain chips
• Green mango salad, spicy lobster
• Shrimp campechana, homemade soda crackers
• Family-style cheese and charcuterie board with house-made crackers, mustards, and
pickles
• Caramelized carrot soup starts this three-course dinner.
• Baja fish tacos, chipotle-cheddar slaw, Mexican corn “elotes”
• Thinly sliced grilled flank steak with chimichurri, black beans, grilled plantains
• Spice-crusted pork loin, spinach and artichoke gratin, honey-balsamic carrots
• West Indian chicken curry with coconut milk, jasmine rice
• Seafood and sausage paella
• Pan-fried fish fillet, mango salsa, mashed potatoes with spinach
• Cocoa-rubbed steaks, Hasselback potatoes, fresh green beans
• Chef Kristiann’s homemade pasta.
• Baja fish tacos, chipotle-cheddar slaw, Mexican corn “elotes”
• Thinly sliced grilled flank steak with chimichurri, black beans, grilled plantains
• Spice-crusted pork loin, spinach and artichoke gratin, honey-balsamic carrots
• West Indian chicken curry with coconut milk, jasmine rice
• Seafood and sausage paella
• Pan-fried fish fillet, mango salsa, mashed potatoes with spinach
• Cocoa-rubbed steaks, Hasselback potatoes, fresh green beans
• Chef Kristiann’s homemade pasta.
• Mango mousse with fresh passion fruit
• Bananas foster
• Coconut-lime snowballs
• Mexican chocolate mousse
• Lemon meringue cupcakes
• Bread pudding with rum sauce
• Carrot cake, ginger-cream cheese icing
Chef Kristiann loves to prepare vegetarian meals as well and can accommodate most any dietary requirements with advance notice.
• Bananas foster
• Coconut-lime snowballs
• Mexican chocolate mousse
• Lemon meringue cupcakes
• Bread pudding with rum sauce
• Carrot cake, ginger-cream cheese icing
Chef Kristiann loves to prepare vegetarian meals as well and can accommodate most any dietary requirements with advance notice.
RATES
7 Nights, All Inclusive:
2 GUESTS $22,900
3 GUESTS $23,400
4 GUESTS $23,900
5 GUESTS $24,400
6 GUESTS $24,900
Christmas and New Year’s flat rate of $28,635 for 2-6 guests and a 7-night charter minimum.
Additional Rate Details:
All meals, alcohol, crew, fuel, cruising fees included. Crew gratuity is additional at the charterer’s discretion (industry standard is 15-20% of the charter rate.)
2 GUESTS $22,900
3 GUESTS $23,400
4 GUESTS $23,900
5 GUESTS $24,400
6 GUESTS $24,900
Christmas and New Year’s flat rate of $28,635 for 2-6 guests and a 7-night charter minimum.
Additional Rate Details:
All meals, alcohol, crew, fuel, cruising fees included. Crew gratuity is additional at the charterer’s discretion (industry standard is 15-20% of the charter rate.)
GUEST REVIEWS
5/5
Thank you so much for an absolutely magical week aboard Allende. Your wonderful hospitality makes us feel like home. Everything from sailing to Anegada, riding a Moke, snorkeling, checking out North Sound, chilling at Jost, jumping off the Willy T is a vacation dreams are made of. We will miss you and the wonderful meals and cannot wait to celebrate our 5th anniversary with you next year.
Dustin & Noel
I could not have asked for a better way to begin celebrating my milestone birthday. I so appreciate all you do to share the BVI with us. From quiet spots full of beauty to the phenomenal food, the best cocktails, and of course, Friday. This has been a vacation to remember. Can't wait to return!
Karin Eanes
Dustin & Noel
I could not have asked for a better way to begin celebrating my milestone birthday. I so appreciate all you do to share the BVI with us. From quiet spots full of beauty to the phenomenal food, the best cocktails, and of course, Friday. This has been a vacation to remember. Can't wait to return!
Karin Eanes
British Virgin Islands
WINTER 2019
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