FLOATATION THERAPY
45' SAIL CATAMARAN
Home Port | St. Thomas, USVI
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FLOATATION THERAPY
45' SAIL CATAMARAN
Home Port | St. Thomas, USVI
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ABOUT
Crewed charter catamaran, Floatation Therapy, is the perfect getaway for up to 6 guests. Floatation Therapy accommodates 6 guests in 3 spacious cabins with private ensuites. Enjoy spacious lounging areas throughout the interior and exterior and plenty of water toys to keep groups of all ages entertained!
All Inclusive week charters in the USVI & BVI available. Inquire below for specific dates, location and itinerary.
Model: Lagoon
Year: 2019
LOA: 45.0 ft
Beam: 26.0 ft
Draft: 5.0 ft
Flag: US
Year: 2019
LOA: 45.0 ft
Beam: 26.0 ft
Draft: 5.0 ft
Flag: US
amenities
20HP TENDER
TOWABLE TUBE
FLOATING MATS
SUP BOARDS X2
TOWABLE TUBE
FLOATING MATS
SUP BOARDS X2
FISHING GEAR
SNORKEL GEAR
2 PERSON KAYAK
SNORKEL GEAR
2 PERSON KAYAK
SCUBA DIVING ONBOARD
WIFI
AIR CONDITIONING
SUBWING
WIFI
AIR CONDITIONING
SUBWING
SCUBA DIVING
SCUBA Diving available Onboard! Captain Michael is a dive instructor.
R A T E S
• 3 guided dives per week are included in the charter rate for certified divers only. $50 p/person p/dive for additional diving.
• Discover SCUBA Diving Course (non-certified divers) $150
• Open Water Certification Course $300
All SCUBA gear and tanks are available onboard at no additional expense.
R A T E S
• 3 guided dives per week are included in the charter rate for certified divers only. $50 p/person p/dive for additional diving.
• Discover SCUBA Diving Course (non-certified divers) $150
• Open Water Certification Course $300
All SCUBA gear and tanks are available onboard at no additional expense.
CREW
C A P T A I N | Michael Plotner
USCG 100T Master Captain
C H E F / M A T E | Sara Hogan
USCG 100T Master Captain
Michael was born in Northwestern Pennsylvania by Lake Erie. Being around lakes and freshwater rivers fishing and boating was a big part of growing up. After attending university at Edinboro PA and getting an accounting degree his career plans took a turn when he took an interest in Maritime in San Francisco in 2015. The rest is history and his love of the ocean, care, and safety of vessels, and providing the best experience to guests and friends around him to the top standards has become his main goal. Working as chief engineer on a 160’ schooner his management and engineering skills have developed to a high standard for preventative maintenance and top care of vessels mechanical, electrical, and AV-related systems. His competence on a vessel and sense of adventure will ensure you have a great experience when embarking on a new adventure.
Chef/First Mate Sara Hogan
Sara was born in Texas and lived her younger years in San Antonio. At 13 years old her parents decided to move onto their 41’morgan out island sailboat. She lived onboard invincible until she was 18. During those 5 years onboard, she traveled through the eastern and western Caribbean learning Spanish, surfing, sailing, and living a life on the ocean. Growing up on the ocean inspired her to pursue a career in maritime. She loves entertaining and sharing her knowledge of the water to ensure the most spectacular time for her guests and friends alike. Being the chef on board it will be her pleasure for her to provide you the absolute best entrees and hors d’oeuvres. Sara with her sense of adventure, love for the water, and culinary skills she will ensure you have the best experience on any vessel.
Michael and Sara first met on a 160’ sailing yacht in New York City working as crew. Michael was the engineer and Sara was hired as a deckhand. They hit it off instantly developing a relationship both professionally and romantically. The couple worked for 2 years together sailing and exploring New York and Newport in the summer, the Caribbean, and Bermuda in the winter. After being together for 3 years now they want to share their passion for the ocean and work on sailboats to provide guests with the best experience.
USCG 100T Master Captain
C H E F / M A T E | Sara Hogan
USCG 100T Master Captain
Michael was born in Northwestern Pennsylvania by Lake Erie. Being around lakes and freshwater rivers fishing and boating was a big part of growing up. After attending university at Edinboro PA and getting an accounting degree his career plans took a turn when he took an interest in Maritime in San Francisco in 2015. The rest is history and his love of the ocean, care, and safety of vessels, and providing the best experience to guests and friends around him to the top standards has become his main goal. Working as chief engineer on a 160’ schooner his management and engineering skills have developed to a high standard for preventative maintenance and top care of vessels mechanical, electrical, and AV-related systems. His competence on a vessel and sense of adventure will ensure you have a great experience when embarking on a new adventure.
Chef/First Mate Sara Hogan
Sara was born in Texas and lived her younger years in San Antonio. At 13 years old her parents decided to move onto their 41’morgan out island sailboat. She lived onboard invincible until she was 18. During those 5 years onboard, she traveled through the eastern and western Caribbean learning Spanish, surfing, sailing, and living a life on the ocean. Growing up on the ocean inspired her to pursue a career in maritime. She loves entertaining and sharing her knowledge of the water to ensure the most spectacular time for her guests and friends alike. Being the chef on board it will be her pleasure for her to provide you the absolute best entrees and hors d’oeuvres. Sara with her sense of adventure, love for the water, and culinary skills she will ensure you have the best experience on any vessel.
Michael and Sara first met on a 160’ sailing yacht in New York City working as crew. Michael was the engineer and Sara was hired as a deckhand. They hit it off instantly developing a relationship both professionally and romantically. The couple worked for 2 years together sailing and exploring New York and Newport in the summer, the Caribbean, and Bermuda in the winter. After being together for 3 years now they want to share their passion for the ocean and work on sailboats to provide guests with the best experience.
DINING ON FLOATATION THERAPY
Below is a taste of what to expect onboard your charter. Your private chef onboard will tailor every meal to each guests preference.
• Eggs Benedict with poached egg, Canadian bacon, hollandaise sauce over English muffins.
• Yogurt, Granola, Fruit, Cereal, Milk, Hash Browns, choice of Eggs, toast
• Avocado toast with shaved egg
• Pancakes with fruit, sausage, with over easy eggs
• Everything bagels with cream cheese smoked salmon capers and Arugula
• French toast with sausage, bacon, and eggs
• Eggs to order bacon or sausage Toast with fruit salad
• Yogurt, Granola, Fruit, Cereal, Milk, Hash Browns, choice of Eggs, toast
• Avocado toast with shaved egg
• Pancakes with fruit, sausage, with over easy eggs
• Everything bagels with cream cheese smoked salmon capers and Arugula
• French toast with sausage, bacon, and eggs
• Eggs to order bacon or sausage Toast with fruit salad
• Chicken curry salad
• Salmon salad with romaine lettuce, carrots, sautéed mushroom, bell peppers & vinaigrette dressing
• Corn and avocado salad with Roma tomatoes fresh Basil vinaigrette with seared Ahi Tuna
• Chicken salad sandwich with a side salad homemade vinaigrette
• Pad Thai with Asian salad
• Fish tacos on corn tortillas with coleslaw & fried plantains
• Falafels in pita bread with hummus & Mediterranean salad
• Salmon salad with romaine lettuce, carrots, sautéed mushroom, bell peppers & vinaigrette dressing
• Corn and avocado salad with Roma tomatoes fresh Basil vinaigrette with seared Ahi Tuna
• Chicken salad sandwich with a side salad homemade vinaigrette
• Pad Thai with Asian salad
• Fish tacos on corn tortillas with coleslaw & fried plantains
• Falafels in pita bread with hummus & Mediterranean salad
• Honey garlic shrimp with brown rice and steamed broccoli
• Grilled portobello mushrooms with blue cheese crumbles sautéed spinach with a garlic veggie medley
• Honey garlic Roasted pork with green beans & jasmine rice
• Surf & Turf seared scallops, filet Medallions with roasted vegetables
• Chicken parmigiana with garden salad
• Baked chicken with mushroom cream sauce served over basmati rice
• Lamb shank Parsley garlic sauce, Sauté asparagus, with garlic mashed potatoes
• Grilled portobello mushrooms with blue cheese crumbles sautéed spinach with a garlic veggie medley
• Honey garlic Roasted pork with green beans & jasmine rice
• Surf & Turf seared scallops, filet Medallions with roasted vegetables
• Chicken parmigiana with garden salad
• Baked chicken with mushroom cream sauce served over basmati rice
• Lamb shank Parsley garlic sauce, Sauté asparagus, with garlic mashed potatoes
• Vegan triple chocolate cake with option of ice cream
• Blueberry tartlets with whipped cream
• Cinnamon apple crisps topped with vanilla ice cream
• Coconut macaroons with chocolate drizzle
• Chocolate lava cake with berries
• Crème Brulee
• Churros dusted with cinnamon sugar
• Blueberry tartlets with whipped cream
• Cinnamon apple crisps topped with vanilla ice cream
• Coconut macaroons with chocolate drizzle
• Chocolate lava cake with berries
• Crème Brulee
• Churros dusted with cinnamon sugar
RATES
7 Nights, All Inclusive:
2 GUESTS $20,000
3 GUESTS $21,000
4 GUESTS $22,000
5 GUESTS $22,750
6 GUESTS $23,500
CHRISTMAS WEEK $ 25,000
NEW YEARS’ WEEK $ 28,000
Additional Rate Details:
All-inclusive rates include: yacht, crew, provisions, full ships bar, cruising permits, fuel. Rate does not include crew gratuity. Gratuity is typically 15% to 20% of the cost of the charter.
2 GUESTS $20,000
3 GUESTS $21,000
4 GUESTS $22,000
5 GUESTS $22,750
6 GUESTS $23,500
CHRISTMAS WEEK $ 25,000
NEW YEARS’ WEEK $ 28,000
Additional Rate Details:
All-inclusive rates include: yacht, crew, provisions, full ships bar, cruising permits, fuel. Rate does not include crew gratuity. Gratuity is typically 15% to 20% of the cost of the charter.
GUEST REVIEWS
5/5
Mike and Sara were stellar. They anticipated our every need, and responded to every request…immediately. Mike was an amazing bartender and skilled sailor and diver and Sara a very accomplished chef and all around fun interesting travel mate. They were relaxed and welcoming and made us instantly comfortable on board They went above and beyond to make this adventure everything we had hoped.
I’d have to say it was a 10 (out of 5 stars) for us all. I wouldn’t change one aspect of our time on board!
We hope to book w Mike and Sara next February but have to get the rest of our party on board first. I will be reaching out for sure. Cannot wait!
I’d have to say it was a 10 (out of 5 stars) for us all. I wouldn’t change one aspect of our time on board!
We hope to book w Mike and Sara next February but have to get the rest of our party on board first. I will be reaching out for sure. Cannot wait!
US VIRGIN ISLANDS
FEBRUARY 2022
Let's Get In touch
Fill out the contact form below and we will get back to you as soon as possible! Call +1 (321) 372-9139 for immediate assistance.
