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Take flight for a carefree charter vacation aboard EAGLE's NEST. At just under 100 feet in length, she's large enough to host eight to ten guests in comfort with all the expected amenities and just the right size to get into intriguing ports and anchorages off limits to larger yachts.
Service is personal and highly professional. The talented chef designs splended menus created for the specifc tastes and desires of your party. Start the day with a delightful breakfst on the spacious covered aft deck followed by an informal lunch or barbecue on the sun deck where you may dine in sun or shade. The air conditioned dining area of the salon is always available any time of day or for more fomal dinners.
The on-deck master and two guest staterooms velow decks each feature walk-around queen beds. The fourth stateroom is child-friendly with two sets of twin bunk beds. Each stateroom is equipped with ensuite facilities, storage, reading lights, blackout blinds, and portholes that allow natural light when so desired.
The decor throughout the yacht is light and airy with large windows providing panoramic views of special destinations. Palm-fringed beaches, beguiling coastlines, and fascinating ports of call beckon.
EAGLE'S NEST Specifications
| LENGTH |
98ft (29.9m) |
BEAM |
22ft (6.7m) |
ENGINES |
2x Caterpillar C32 1652hp |
FLAG |
Marshall Islands |
| DRAFT |
5ft 9in (1.8m) |
TYPE |
Power yacht |
| YEAR BUILT |
2007 |
REFIT |
|
SPEED
CRUISE/MAX |
15kts / 20kts |
|
|
| DESIGNER |
MCP Design Team |
BUILDER |
MCP Yachts |
| STABILISERS |
Stabilisers |
|
|
CREW |
Captain Paul Martin & Chef Laura Silver + 2 |
EAGLE'S NEST Accommodations
Sleeps 10 In 4 Cabins
On deck master stateroom has walk-around queen bed, 26” TV with Direct TV individual satellite receiver, desk with drawers to port viewing large OBLO windows, of which two have the ability to open. Reading chair to starboard, walk-in closet forward to port. En-suite situated forward to starboard with head and bidet, oversized stall shower and sink.
Below deck, mid-ship to Port: Guest stateroom with walk-around queen bed, lockers, drawers, sofa and en-suite head with oversized shower, head and sink.
Below deck, mid-ship to Starboard: Guest stateroom with walk-around queen bed, lockers, drawers, sofa and en-suite head with oversized shower, head and sink.
Below deck, to Port: Guest Stateroom with twin beds, plus built-in bunks above each accommodating up to 4 children. En-suite bathroom has oversized shower, with bench seat, head and sink.
Each stateroom has the Crestron audio system with surround sound, reading lights next to the beds, complete blackout blinds, hairdryers, and port holes allowing natural light to filter the lower deck.
Master with walk-in closets
Port Queen Guest Stateroom
Bridge Deck facing forward
Bridge Deck Lounge with Card Table
Starboard Queen Guest Stateroom
Port Stateroom with two sets of Twin bunk beds
Bridge Deck Jacuzzi facing aft
EAGLE'S NEST Crew Profile
Captain:
Paul Martin hails from Cape Town, South Africa, and has been yachting full time since 1999. He holds a Master of Yachts Ocean certificate and nowadays lives in Fort Lauderdale, Florida. His sailing has taken him from Africa, across the Indian Ocean to Thailand, and then several times across the Atlantic Ocean to the Caribbean and the Bahamas. Over the last few years he has captained yachts along the east coast of USA, Bahamas, Caribbean, Mexico and the Mediterranean. Prior to yachting he worked as an engineer in the nuclear power-generation field. His other interests include scuba and free diving, photography and music. For relaxation he plays the guitar. Ultimately boating and travel are his passions and he enjoys sharing this enthusiasm with others. Paul would like everyone aboard to have a safe, pleasant and memorable experience.
Chef:
Laura Silver has been working in the yachting industry since 1999, and brings to EAGLE’S NEST not only her passion for cooking, but her love for entertaining people. Equipped with a background in both Child and Human Development, along with her hands-on training from some of the best chefs in the industry, Laura is comfortable and competent with meeting the dietary needs of her guests onboard. Although she is able to prepare a wide variety of foods, American, Caribbean, Mediterranean, Mexican, and Asian dishes are amongst her favorites. She especially enjoys making breakfast, and sharing comfort foods that moms make. As a world traveler with a Californian upbringing, she offers guests specialized culinary delights, bound to please all appetites. For Laura, life is an adventure, and the oceans are her favorite playgrounds.
Mate/Engineer:
Stephen Musso
Steve is originally from New Orleans Louisiana but grew up in Orlando Florida, fishing and surfing the space coast.
After receiving a certification as a Marine Technician he worked in the central Florida area for the next ten years dealing with center console boats of all makes and sizes.
He then switched sides of the industry and got into yachting. In his spare time he still loves to surf and fish. His real passion is chasing Bonefish on the flats in the Bahamas with a fly rod, or trolling offshore for Wahoo or Blue Marlin.Steve is an expert tender driver and loves to take guests and their kids for excursions, be it tubing, snorkeling, fishing or just a cruise.
Stewardess: Juliana Howe
A native of Transylvania, Juliana moved to Southern California in 1994 where she finished her studies and embraced a career as an actuarial analyst. During her years in CA she was introduced to the sport of freediving and also to sailing which quickly became her main interests. In 2004 Juliana moved to Florida for a significant career change: to train as part of the USA freediving team, and to work in the yachting industry.
Her experience in yachting includes several seasons of chartering in the Mediteranean and Caribean Sea. Along with her attention for detail and service expertise Juliana brings to Eagle’s Nest her bubbly and energetic personality.
Sample Menu:
Breakfast: Served with Fresh Fruit Platter, Bacon, Sausage and Specialty Breads.
Spinach, Ham and Cheese Frittata
Fruit Stuffed Crepes
Huevos Rancheros
Eggs Benedict
Banana Macadamia Nut or Blueberry Pancakes
Eggs Florentine
Crème Brule French toast
Lunches:
Cilantro and Lime Marinated Shrimp Salad
Catch of the Day or Chicken Fajitas
Caribbean Black Bean Soup, Caesar Salad and Corn Muffins
Pork or Chicken Roti’s
Grilled Chicken Sandwiches
Crab Cakes with Mango Salsa and Cream of Green Chili Cheese Soup
Grilled Steak Pita Sandwiches and Spicy Cole Slaw
Appetizers:
Roasted Red Pepper Hummus with Pita Bread and Vegetables
Thai Chicken and Beef Satay with Peanut Sauce
Stuffed Mushrooms
Cracked Conch with Spicy Mustard Sauce
Barbequed Chicken Quesadillas with Salsa and Guacamole
Roasted Garlic Baked Brie Bundles
Loaded Nachos Supreme
Starters:
Carrot and Ginger Soup
Creamy Butternut Soup
Conch Chowder
Lobster, Avocado and Grapefruit Salad
Asian Green Bean Salad
Spinach, Brie and Walnut Salad
Marinated Cucumbers, Vine Ripened Tomatoes, Basil and Mozzarella Salad
Dinners:
Banana Leaf Baked Pork and Sweet Potatoes, with Cauliflower Au Gratin
Sautéed Scallops, Coconut Rice with Red Onion and Citrus Seasoned Green Beans
Mediterranean Grilled Lamb Chops, Scalloped Potatoes and Creamy Spinach
Pistachio Encrusted Mahi Mahi, Linguine Tuttomare with Mushrooms, and Zucchini
Grilled Tenderloin, with Mushrooms, Feta Potatoes and Garlic Brussel Sprouts
Sesame and Honey Roasted Chicken, Rice Pilaf, and Stir Fried Vegetables
Salmon with Cucumber Dill Sauce, Saffron Rice and Lemon Zest Asparagus
Desserts:
Key Lime Cheese Cake
Bananas Foster
Tres Leches Cake
Apple Pear Pie
Raspberry Crème Brule
Chocolate Volcano’s
Caribbean Carrot Cake
Children’s Menu: Served with Fruit
Cheeseburgers in Paradise
Macaroni and Cheese
Chicken Tenders and French Fries
Spaghetti and Meat Balls with Garlic Bread
Sloppy Joes and Tator Tots
Chicken Pot Pies
Mini Pizzas
