PENNY JO
45' SAIL CATAMARAN
Home Port | Bahamas
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PENNY JO
45' SAIL CATAMARAN
Home Port | Bahamas
ABOUT
-3 queen berth guest cabins each with a private en-suite electric head, stall shower and sink/vanity. All heads have dry stall showers.
-All cabins have individually contract air-conditioning for each cabins comfort.
-Top desk fly-bridge with lounging, dining, and seating with a 360-degree view.
-Forward cockpit and solid sun deck and dining area.
-Aft cockpit with seating and dining accommodations.
-Main deck has a bright and airy main salon (fully air-conditioned) as the galley direct access to the forward cockpit lounge area.
-In tru Bali catamaran style, the salon back wall lifts and side windows slide forward to open up the entire space for an alfresco dining experience and panoramic views.
Crew have separate queen cabin and head.
-All cabins have individually contract air-conditioning for each cabins comfort.
-Top desk fly-bridge with lounging, dining, and seating with a 360-degree view.
-Forward cockpit and solid sun deck and dining area.
-Aft cockpit with seating and dining accommodations.
-Main deck has a bright and airy main salon (fully air-conditioned) as the galley direct access to the forward cockpit lounge area.
-In tru Bali catamaran style, the salon back wall lifts and side windows slide forward to open up the entire space for an alfresco dining experience and panoramic views.
Crew have separate queen cabin and head.
Make: BALI
Year: 2021
LOA: 45ft
Beam: 24.3ft
Draft: 4.4ft
Flag: BVI
Year: 2021
LOA: 45ft
Beam: 24.3ft
Draft: 4.4ft
Flag: BVI
25HP TENDER
SNORKEL GEAR
WAKEBOARD
AIR CONDITIONING
SNORKEL GEAR
WAKEBOARD
AIR CONDITIONING
PADDLEBOARDS
TOWABLE TUBE
FLOATING MATS
BEACH GAMES
TOWABLE TUBE
FLOATING MATS
BEACH GAMES
FISHING GEAR
FLOATING DOCK
SUBWING
WIFI ONBOARD
FLOATING DOCK
SUBWING
WIFI ONBOARD
SCUBA DIVING
SCUBA Diving not available onboard. Your crew will be happy to arrange diving with a local dive shop if you are interested.
CREW
C A P T A I N | Byron
C H E F | Michelle
Meet the resident crew onboard Penny Jo!
Raised in East London on the Wild Coast of South Africa, Byron has had a passion for the sea from a young age. He started sailing at the age of 9 and has been involved in many sailing events, as well as other water sports. This has led to him developing a great deal of knowledge and experience in a vast array of water sports and he has completed his RYA Yacht Master Ocean qualification.
Byron has spent the last 8 years sailing around the Caribbean, Mexico and parts of the USA and has many a story to share. Combining his passion for cooking and his love of the sea, he would love to welcome you on board, where you can enjoy his sharp, witty personality and adventurous spirit.
Joining Byron is his wife and Chef/First Mate, Michelle, who has a wealth of knowledge in the hospitality industry from her time working on cruise ships. Michelle has completed a few culinary courses and enjoys using her previous travels to come up with a variety of scrumptious cuisines from around the world that are sure to excite the taste buds.
Byron and Michelle have been working together over the past 8 years and love to be on the water. They work well together both on deck and below, in the galley. Both are qualified Divemasters and have a passion for wildlife, especially that in the ocean, and have spent many hours in and under water.
Together this fun loving South African couple invite you aboard Penny Jo to share in their infectious humor and desire to explore.
C H E F | Michelle
Meet the resident crew onboard Penny Jo!
Raised in East London on the Wild Coast of South Africa, Byron has had a passion for the sea from a young age. He started sailing at the age of 9 and has been involved in many sailing events, as well as other water sports. This has led to him developing a great deal of knowledge and experience in a vast array of water sports and he has completed his RYA Yacht Master Ocean qualification.
Byron has spent the last 8 years sailing around the Caribbean, Mexico and parts of the USA and has many a story to share. Combining his passion for cooking and his love of the sea, he would love to welcome you on board, where you can enjoy his sharp, witty personality and adventurous spirit.
Joining Byron is his wife and Chef/First Mate, Michelle, who has a wealth of knowledge in the hospitality industry from her time working on cruise ships. Michelle has completed a few culinary courses and enjoys using her previous travels to come up with a variety of scrumptious cuisines from around the world that are sure to excite the taste buds.
Byron and Michelle have been working together over the past 8 years and love to be on the water. They work well together both on deck and below, in the galley. Both are qualified Divemasters and have a passion for wildlife, especially that in the ocean, and have spent many hours in and under water.
Together this fun loving South African couple invite you aboard Penny Jo to share in their infectious humor and desire to explore.
DINING ON PENNY JO
Below is a taste of what to expect onboard your charter. Your private chef onboard will tailor every meal to each guests preference.
B R E A K F A S T
Heavenly Pancakes:
Fluffy Golden Pancakes stacked with fresh fruit and decadently drizzled with maple Syrup. Finished with crispy bacon.
Classic Egg Benedict:
Crispy toasted English muffins topped with honey roasted ham and a perfectly poached egg nestled on top. Served with a generous draping of hollandaise sauce.
Mouth Watering Smoked Salmon and Scrambled Eggs:
Delectable slices of smoked salmon draped over a lightly toasted bagel and topped with fluffy scrambled eggs, finished with creamy avocado slices.
Breakfast Parade:
A tasty selection of croissants and muffins served with a selection of deli meats, cheeses and preserves accompanied by a fresh fruit platter, boat-made granola and greek yoghurt.
Stuffed French Toast:
Delectable slices of brioche bread, filled with hickory ham and swiss cheese, soaked in a rich vanilla and cinnamon egg mixture and cooked to perfection. Served with sausage links and a drizzle of maple syrup.
Fluffy Golden Pancakes stacked with fresh fruit and decadently drizzled with maple Syrup. Finished with crispy bacon.
Classic Egg Benedict:
Crispy toasted English muffins topped with honey roasted ham and a perfectly poached egg nestled on top. Served with a generous draping of hollandaise sauce.
Mouth Watering Smoked Salmon and Scrambled Eggs:
Delectable slices of smoked salmon draped over a lightly toasted bagel and topped with fluffy scrambled eggs, finished with creamy avocado slices.
Breakfast Parade:
A tasty selection of croissants and muffins served with a selection of deli meats, cheeses and preserves accompanied by a fresh fruit platter, boat-made granola and greek yoghurt.
Stuffed French Toast:
Delectable slices of brioche bread, filled with hickory ham and swiss cheese, soaked in a rich vanilla and cinnamon egg mixture and cooked to perfection. Served with sausage links and a drizzle of maple syrup.
L U N C H
Crispy Crab Cakes with a Kick:
Lump crab cakes nestled on a bed of crunchy greens served with a Chipotle lemon aioli and a warm ciabatta bread.
‘OPA’ Burgers:
Lamb and Feta burgers grilled to perfection served on a crisp bun with lashings of Tzatziki sauce, accompanied by a side Greek salad.
Tropical Fish Taco:
Pan seared Mahi Mahi bites set on a crunchy slaw in soft taco shells topped with a mango salsa and a ginger lime aioli.
Grilled Salmon Salad:
Grilled salmon, marinated in a sweet and sticky ginger glaze, laid on a bed of fresh salad greens and accompanied by garlic toasts.
Succulent Beef Steak Strips:
Perfectly seasoned strips of Angus Beef seared and rested on top of leafy greens with Grape Tomatoes, Baby Beets and finished with shavings of Parmesan Cheese and an Avocado Garlic Dressing.
Lump crab cakes nestled on a bed of crunchy greens served with a Chipotle lemon aioli and a warm ciabatta bread.
‘OPA’ Burgers:
Lamb and Feta burgers grilled to perfection served on a crisp bun with lashings of Tzatziki sauce, accompanied by a side Greek salad.
Tropical Fish Taco:
Pan seared Mahi Mahi bites set on a crunchy slaw in soft taco shells topped with a mango salsa and a ginger lime aioli.
Grilled Salmon Salad:
Grilled salmon, marinated in a sweet and sticky ginger glaze, laid on a bed of fresh salad greens and accompanied by garlic toasts.
Succulent Beef Steak Strips:
Perfectly seasoned strips of Angus Beef seared and rested on top of leafy greens with Grape Tomatoes, Baby Beets and finished with shavings of Parmesan Cheese and an Avocado Garlic Dressing.
A P P E T I Z E R S
Avocado Ritz:
A South African favourite, tender Baby Shrimp bathed in a creamy cocktail sauce nestled on a bed of Avocado. Topped with swirls of Lemon. Spicy or Not.
An American Favourite:
Artichoke hearts and Lump Crab tossed in a creamy cheese base, topped with Parmesan Cheese and Baked to Perfection. Scooped with Crispy tortilla Chips.
Caramelized Onion and Brie Tartlets:
Sweet onions glazed in butter, paired with Brie cheese, then tucked into puff pastry parcels and baked to a flakey delight.
Messe Platter:
An assortment of Greek inspired dips served with toasted pita bread.
Island Delights:
A tantalizing selection of skewered island favourites, including rum-soaked prawns and bacon wrapped cherries.
A South African favourite, tender Baby Shrimp bathed in a creamy cocktail sauce nestled on a bed of Avocado. Topped with swirls of Lemon. Spicy or Not.
An American Favourite:
Artichoke hearts and Lump Crab tossed in a creamy cheese base, topped with Parmesan Cheese and Baked to Perfection. Scooped with Crispy tortilla Chips.
Caramelized Onion and Brie Tartlets:
Sweet onions glazed in butter, paired with Brie cheese, then tucked into puff pastry parcels and baked to a flakey delight.
Messe Platter:
An assortment of Greek inspired dips served with toasted pita bread.
Island Delights:
A tantalizing selection of skewered island favourites, including rum-soaked prawns and bacon wrapped cherries.
D I N N E R
Upscaled Fish and Chips:
Panko crusted fillet of fresh fish, dressed with a lemon, garlic aioli and served with traditional mushy peas, potato wedges and a table salad.
Steak Diane:
Succulent cuts of beef sautéed to your liking, flambéed with Brandy and finished in a mushroom shallot sauce before serving. Accompanied by garlic crushed potatoes and broccoli tender stems.
Island Style Snapper:
Luscious grilled snapper stacked atop coconut infused jasmine rice and a side of crunchy greens finished with an Island curry sauce.
Grilled Lobster tails:
Lobster tails, butterflied with a lemon and garlic butter before being broiled to perfection. Served with individual creamy potato gratin bakes and crunchy asparagus spears.
Mexican Pork Skewers:
Pork tenderloin marinated in a spicy Al Pastor sauce. Skewered with pineapple pieces and grilled to excellence. Served with warm tortillas and traditional Mexican sides.
Panko crusted fillet of fresh fish, dressed with a lemon, garlic aioli and served with traditional mushy peas, potato wedges and a table salad.
Steak Diane:
Succulent cuts of beef sautéed to your liking, flambéed with Brandy and finished in a mushroom shallot sauce before serving. Accompanied by garlic crushed potatoes and broccoli tender stems.
Island Style Snapper:
Luscious grilled snapper stacked atop coconut infused jasmine rice and a side of crunchy greens finished with an Island curry sauce.
Grilled Lobster tails:
Lobster tails, butterflied with a lemon and garlic butter before being broiled to perfection. Served with individual creamy potato gratin bakes and crunchy asparagus spears.
Mexican Pork Skewers:
Pork tenderloin marinated in a spicy Al Pastor sauce. Skewered with pineapple pieces and grilled to excellence. Served with warm tortillas and traditional Mexican sides.
D E S S E R T
Individual Peppermint Caramel Cups:
A South African Favourite of Delectable Caramel sitting on top of a Crunchy Coconut Crumble, layered with Peppermint Chocolate shavings.
Mango Cheesecake:
Light and creamy cheesecake with a luscious mango swirl, baked to perfection and served chilled with fresh berries.
Chocolate brownies:
Decadent, chocolate brownies ladled with a warm chocolate sauce and served with Whipped Cream or Ice Cream.
Crème Brulee:
Vanilla bean infused cream set to perfection with a crunchy caramel topping.
Cinnamon Apples:
Baked Blooming apples with cinnamon and caramel served with fluffy sweet, whipped cream and fresh berries.
A South African Favourite of Delectable Caramel sitting on top of a Crunchy Coconut Crumble, layered with Peppermint Chocolate shavings.
Mango Cheesecake:
Light and creamy cheesecake with a luscious mango swirl, baked to perfection and served chilled with fresh berries.
Chocolate brownies:
Decadent, chocolate brownies ladled with a warm chocolate sauce and served with Whipped Cream or Ice Cream.
Crème Brulee:
Vanilla bean infused cream set to perfection with a crunchy caramel topping.
Cinnamon Apples:
Baked Blooming apples with cinnamon and caramel served with fluffy sweet, whipped cream and fresh berries.
RATES
All rates below reflect a 7 night all-inclusive charter. 5-night rates and additional package options available upon request.
2 GUESTS $21,500 winter / $23,000 summer
3 GUESTS $22,000 winter / $23,500 summer
4 GUESTS $22,500 winter / $24,000 summer
5 GUESTS $23,000 winter / $24,500 summer
6 GUESTS $23,500 winter / $25,000 summer
Additional Rate Details:
All-Inclusive rates include: Yacht, crew, provisions, full ships bar, cruising permits, and fuel. Rate does not include crew gratuity. Gratuity is customary at 15-20% of the cost of the charter.
2 GUESTS $21,500 winter / $23,000 summer
3 GUESTS $22,000 winter / $23,500 summer
4 GUESTS $22,500 winter / $24,000 summer
5 GUESTS $23,000 winter / $24,500 summer
6 GUESTS $23,500 winter / $25,000 summer
Additional Rate Details:
All-Inclusive rates include: Yacht, crew, provisions, full ships bar, cruising permits, and fuel. Rate does not include crew gratuity. Gratuity is customary at 15-20% of the cost of the charter.
GUEST REVIEWS
My wife and I charter Penny Jo in the US Virgin Islands with 2 other couples. It was an amazing week spent exploring the pristine waters and secluded coves of the Island of St John. What made this trip truly exceptional was our Captain and Chef. Having previously sailed bareboat, we did have concerns about having a crew. However, we understood that a catamaran of this size required true professionals. The crew exceeded all of our expectations.
US Virgin Islands
December 2023
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