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P.O. Box 39, Blue Lagoon, St. Vincent & The Grenadines, West Indies |
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68-foot Ketch “Liberte” |
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Guests have a choice of dining in the richly-panelled, beautifully-appointed main saloon or al fresco in the shaded cockpit. Liberte is spacious both above and below decks with ample lounging room, either on deck, in the large cockpit or down below. The emphasis on this yacht is on style and comfort. Amenities are extensive and include –
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This beautiful yacht is truly a modern-day classic. Fully
refurbished in 2001, she has 4 comfortable double guest staterooms, each with en suite bathroom and is thus ideal for up to 4 couples or for family groups.
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THE CREW
Skipper Gordon Monsen is 55 and started sailing at the age of 12 in an old wooden sloop which he bought for ten dollars in Cape Town, South Africa. He has represented South Africa in World Competitions in Hawaii, France, the USA and at home, and raced the 1993 Cape-to-Rio Trans-Atlantic. He is a qualified Marine Surveyor for Lloyds of London and specialized in Marine losses. Gordon has sailed in excess of 80,000 miles, has completed 8 major ocean crossings and has worked, chartered and sailed the Islands of the Caribbean for 10 years, from Trinidad in the South to the British Virgin Islands in the North. Hobbies and interests are, predictably, sailing and meeting interesting people, water-sports and reading.
The Mate, Arron Mullen, is from South Africa where he began his sailing career at the age of seven, racing an
SAMPLE MENUS Available as standard are traditional English cooked breakfasts – yoghurt - fresh-baked bread with preserves – fresh fruits – cereals – fruit juices – tea and coffee. Additional suggestions might include: Baked Truffled Eggs Lunches Crab cakes with chilli mango salsa Dinners Char grilled Red Pepper Soup with freshly-made olive focaccia. Seafood Linguine with clams, scallops and mussels Crabcakes with mango salsa. Coconut King Prawns with special seafood sauce Mushroom Risotto with garlic, anise and parsley. Grenadian Callaloo Soup. Asparagus with herb mayonnaise, pan-toasted pecans and Parmesan RATES 2 guests $US 6,650 4 guests $US 8,260 6 guests $US 9,870 8 guests $US 11,480 Rates include fully-equipped yacht with crew, gourmet cuisine for all snacks and meals except for 1 evening meal, fuel, ice and water. Rates do not include airport transfers, airport departure tax, crew gratuity, customs and immigration clearances, national parks fees and cruising permits, drinks, dockage and moorings. |
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Great crews make for great cruises – and the crew on
Liberte are exceptional by any standards.
Chef Jan Haynes has been cooking on luxury charter yachts for the last ten
years throughout the Caribbean. Before coming to the Caribbean she ran a very busy restaurant in the popular ski destination of Banff, Canada. Jan has adeptly
blended her years of kitchen wizardry with the tastes and styles of the Caribbean Islands to bring delectable delights to the dinner 
table. She interprets the dietary preferences of our charter guests into the most wonderfully creative menu selections that satisfy even the
most demanding palate. Jan is a fun-loving person who has travelled extensively, speaks four languages and enjoys nothing more than meeting new charter guests.
Optimist. He has the sea in his blood, and while in school he spent his summers expanding his knowledge of sailboats by working for Doyle Sails. He has raced and crewed on such
boats as Farr 40, J22, and an Open 60 Trimaran. This bright and eager young man has also worked as a sail trainer at the renowned Royal Cape Yacht Club. At 18 Arron began his cruising career in
Caribbean waters and has been here ever since, racing and crewing on charter boats. Arron our mate is enthusiastic, talented and a welcome asset to the Liberte crew.