Bru Sea Description

Bru Sea Accommodations Hop aboard the magnificent Bru Sea, a sleek 53´ Leopard power catamaran that epitomizes luxury from bow to stern. A dazzling 2023 model featuring four cabins and four bathrooms spread across three luxurious levels. This cutting-edge vessel is specifically chosen to provide guests with an un-matched experience of the Exumas, boasting a shallow draft of just 4 feet, enabling our captain to navigate into secluded, uninhabited bays that larger yachts can only dream of reaching. This floating paradise effortlessly marries high speed with pure indulgence, promising a cruising escapade like no other. Inside, four lavish queen berths await, each boasting private ensuite bathrooms, drenched in sunlight and ocean breezes, and cooled to perfection with custom air-con. The salon invites guests to sink into sumptuous seating for relaxation, while outside, an alfresco dining spot beckons for unforgettable feasts. Take the stairs to the top deck or kick back in the villa-style aft lounge for some serious unwinding and mingling. Whether you crave group fun or tranquil moments, Bru Sea is your ticket to exploring the Bahamas in style, combining speed, grace, and total bliss. Location: Year Round Home Port: Bahamas (Hurricane Hole Marina, Paradise Island, Nassau)

Cruising Area of Bru Sea

Pref. Pick-upNassau, Bahamas
Summer PortNassau, Bahamas
Winter PortNassau, Bahamas
Summer OperationsBahamas
Winter OperationsBahamas

Accommodations

Guests6
Cabins3
Crew2
TP in Heads-

Specification

Length53 Feet
Beam25.2 Feet
Draft3.2 Feet
Built2023
A/CFull
A/C NightYes
Sun AwningYes
DeckshowerYes
Bimini TopYes
HairdryerYes
Children AllowedYes
InverterYes
Voltages110v/220v
Water MakerYes
Water Capacity185 gallons
Ice MakerYes
Internet AccessOnboard WIFI
GeneratorYes
Cruising Speed15
Fuel Consumption10 US Gall/Hr
Turnaround24 hours
Engines$750 each way to Staniel Cay Rt trip low draft can get very close to shore. Georgetown $1500 one way to Georgetown Abacos $1500 one way

Water Sports

Dinghy (Feet)Highfield
Dinghy Hp30 4 stroke
Dinghy Pax7
Sea BobsYes
Snorkel Gear15
TubeYes
Floating MatsYes
Standup Paddle2
Swim Platforms1
Boarding LadderStern
Beach GamesYes
Fishing GearYes
Gear TypeTrolling Rods
Fishing Rods2
Deep Sea FishingYes
Fishing PermitYes
Other Toys
Noodles

Scuba Diving Scuba Diving Symbol

ScubaYacht offers Rendezvous Diving only
Air CompressorNot Onboard

Entertainment

Salon Tv/DvdYes
Salon StereoYes
iPod/Device HookupsYes
Other Entertainment
Bow Thrusters
Ice Maker
Washer/Dryer
Dishwasher
Full size refrigerator
Microwave
Convection Oven
Duel Coffee (Drip or Keurig)
Refrigerator on the flybridge
Wetbar on the flybridge
Bow seating with cushions/lounge areas

Cuisine

Special DietsInq
KosherInq
BBQYes

Green Initiatives

Make Purified Drinking WaterYes
Re-Usable Water BottlesYes
Other Green Initiatives
Soap Shampoo Conditioner Beach Towels

Bru Sea Crew Profile

Crew Number2
Crew PetsYes
Captain
CaptainAlthario Rolle
NationalityBahamian
Born1989
SpeaksEnglish
LicenseMaster 200 Ton Captain (Bahamas Commonwealth)
Chef
ChefDiann Watson


Captain Althario (Tario) Rolle, a true Bahamian at heart, hails from the sunny Bahamas where he grew up.

After a decade of swashbuckling adventures with the Bahamas Defense Force, he now reigns supreme in the world of yachts. Sailing through over 150 charters on vessels up to 100 feet long, his nautical wisdom is as deep as the ocean. Armed with a 200-ton captain´s license, he´s the ultimate sea maestro.

But wait, there´s more! Tario isn´t just a captain - he´s a wizard in the kitchen too! Trained by the legendary Chef Peter Olsacher from Carolina Gourmet, he can whip up culinary masterpieces that will make your taste buds dance with joy. Fancy a gourmet meal on your charter? Tario has got you covered!

As if that wasn´t enough, he also concocts a special signature cocktail each night to toast the setting sun during your unforgettable voyage. Cheers to that!

_______________________________________________________________________________________________________________

Chef Diann Watson

Meet Chef Diann Watson, the culinary magician extraordinaire! Not just your everyday chef, she´s a master meal planner, recipe wizard, food fanatic, and even a fancy yacht chef. From dazzling gourmet catering to creating culinary wonders in top-notch Nassau eateries, she now sails the high seas as a yacht chef.

In her galley kingdom, Diann lives by one rule: ´Come in as a guest, leave as family!´ Get ready for a top-notch culinary escapade filled with flavors, herbs, and spices galore, all served with a dash of creativity and a sprinkle of love. Her menu is a passport to global tastes, from the Caribbean to America, France, and Italy, all catered to your every whim.

With her heartwarming, adventurous spirit, Diann promises a holiday experience in the mesmerizing Exumas that you ever forget!

Bru Sea Calendar

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Bru Sea Reservations & Port Locations

Start DateEnd DateDetails (Holds can be challenged)
Jun 15, 2024Jun 30, 2024Hold: Paradise Island, Bahamas* to Paradise Island, Bahamas*

Bru Sea Rates / week

The prices shown are for the entire yacht for a week-long (7 nights) charter.
Low price: $35,900

High price: $37,900

Season2 Pax3 Pax4 Pax5 Pax6 Pax
2024 Summer$35,900$36,400$36,900$37,400$37,900
2024/25 Winter$35,900$36,400$36,900$37,400$37,900
2025 Summer$35,900$36,400$36,900$37,400$37,900

Yacht terms: All Inclusive
An all-inclusive charter covers all provisioning and running expenses. This includes a captain and crew that is fully trained and committed to your safety and enjoyment of your trip. A chef will provide the kind of exceptional, personalized meal preparation that you would expect of a five-star restaurant. The listed rate may not include all local taxes, cruising permits, premium beverages and scuba activities. Inquire for more information.

ADDITIONAL RATE DETAILS


FULL-BOARD (ALL-INCLUSIVE)
Weekly Charter Rate* (7 nights for up to 6 guests in 3 cabins):
2 guests: $35,900
3 guests: $36,400
4 guests: $36,900
5 guests: $37,400
6 guests: $37,900
*Rate is all inclusive of 14% tax and fees (to be paid by boat).

MINIMUM NIGHTS: 5 Inquire for less or day charter rates

CHRISTMAS/NEW YEARS: 7 night minimum

FOR LESS THAN7 NIGHTS
For 6 night charters, divide weekly rate by 7 nights x 6 nights.
For 5 nights or less, divide weekly rate by 6 nights x number of nights.

The rate includes:
• Private Yacht and Captain and Chef Services
• All applicable sales taxes (including Bahamas cruising taxes and VAT)
• Includes: 7 breakfasts, 7 lunches and 7 dinners, happy hour canapés, standard ships bar and snacks. Meals ashore are additional.
• Yacht consumables (fuel, water)
• Insurance for the yacht and the passengers (civil liability)
• Accommodation in 3 private air-conditioned cabins for a total of 6 guests with ensuite bathroom
• Bedding, towels and beach towels
• Dinghy
• Water Toys:
(2) SEA BOBS
(2) STAND UP PADDLE BOARDS
PULL BEHIND TUBE
BEACH GAMES
FISHING RODS
SNORKEL GEAR
FLOATING MAT
NOODLES
• Dockage at Hurricane Hole Marina in Nassau

The rate does not include:
• Cancellation Insurance and private insurance
• Docking or mooring fees during regular charter nights other than dockage at Hurricane Hole Marina included in inclusive price
• Airport Transfers
• Personal Expenses
• Any applicable re-positioning fee based on guest request (please inquire)
• Crew gratuities (usually 15% of the total charter fee)

RELOCATION FEES: Yacht will only relocate for charters 6 nights or longer. Please inquire for availability.

The following fees charged each way if a boarding or disembark other than Hurricane Hole Marina in Nassau is requested:

Staniel Cay: $1,000
Georgetown: $1,500
Long Island: $1,750
San Salvador: $2,000
Abacos: $1,500

Bru Sea Guest Reviews

We currently don't have any reviews for Bru Sea.

Bru Sea Sample Menu

Captain Althario´s Menu for ´Captain Only´ Option

Captain Althario´s Menu for ´Captain Only´ Option (captain prepares daily breakfasts, dinners, and signature cocktail/guests prepare lunches and snacks with ingredients provided)

Breakfast

Vegetable and cheese omlette

Ham, cheese and vegetable omlette

Breakfast tortilla wraps with bacon, spinach, salsa, and avocado French toast, Maple Syrup and Powdered sugar

Blueberry and cream cheese stuffed French toast, maple syrup Peanut butter and banana stuffed French toast, maple syrup

Original American breakfast with bacon, scrambled eggs, hash browns & toast Smoked salmon and cream cheese bagels

Avocado toast

Ham & Cheese Egg bites

Breakfast sides Yoghurt Parfaits with fresh fruit and muffins

Toast and jams

Johnny cake

Dinner

Appetizer
Shrimp Ceviche
Tender shrimp marinated in citrus juices, served with plantain and tortilla chips
Main
Grilled local fish with tropical fruit salsa, rice, and salad

Appetizer
Local tuna tartare served with crisp plantain and corn chips
Main
Shrimp Scampi Pasta
Large shrimp sauteed with garlic, in a light cream sauce; Linguine, and fresh baked bread

Appetizer
Duo of Dips
Salsa and freshly made Guacamole with tortilla chips
Main
Local Catch Fish Tacos
Flour tortillas, guacamole, salsa, shredded cabbage, fresh lime & cilantro

Appetizer
Salmon dip with crackers
Main
Jamaican Jerk Chicken served with Peas and Rice and fried plantains

Appetizer
Charcuterie Board
Assorted meats, cheese, condiments, local fruit with fresh bread and crackers
Main
Cheese Burgers In Paradise
Angus Beef burgers with melted cheddar
And all the fixings served with Bahamian potato salad

Appetizer
Bahamian Conch Fritters
The Captain’s recipe with Calypso dipping sauce
Main
Bahamian Chicken Curry (mild or spicy)
Slow simmered chicken and vegetables in a savory curry sauce; served with basmati rice

Appetizer
Charcuterie Board
Assorted meats, cheese, condiments, local fruit with fresh bread and crackers
Main
Creole Chicken
Slow cooked chicken in a savory sauce with onions, tomatoes and peppers, served with rice and salad

Appetizer
Fried Coconut Shrimp
Hand breaded coconut shrimp, served with a delicious dipping sauce
Main
Grilled Teriyaki Chicken
Tender Teriyaki marinated chicken breast served tropical salsa and coconut rice

Appetizer
Spinach and Artichoke Dip
Creamy spinach dip loaded with artichokes and cheese; served with corn chips
Main
Roasted Pork Loin
with Chimichuri sauce served with truffle mac and cheese and salad

Appetizer
Duo of dips
Salsa and homemade queso dip served with Tortilla chips
Main
Caribbean Lobster
with chimichurri sauce and drawn butter served with Bahamian mac and cheese bake and corn on the cob

Appetizer
Jerk shrimp
Jerk marinated shrimp simmered in beer; fresh bread for dipping
Main
Cracked Conch
A local specialty, served with peas and rice and fried plantains

Appetizer
Chicken Tostadas
Shredded chicken, onions, peppers and melted cheese on crisp tortilla
Main Junkanoo Shrimp
Local dish stir frying shrimp, broccoli, carrots, peppers, plantains in a light tangy citrus sauce served on basmati rice

Appetizer
Bahamian Conch Fritters
The Captain’s recipe with Calypso dipping sauce
Main
Seafood Curry
Local seafood and vegetables simmered in curry sauce; served on basmati rice (mild or spicy)

Appetizer
Fresh Caught Tuna Nachos
Local tuna marinated in sesame, soy and ginger on tortilla chip Sriracha Crema, Scallions
Main
Chicken Pasta
Sauteed Chicken and mushrooms in a creamy tomato sauce served with garlic bread

Appetizer
Fried Chicken Wings
tossed with Franks hot sauce, Ranch dressing, carrot and celery sticks
Main
Hot Dogs
Grilled hot dogs with all the trimmings
served with Bahamian potato salad (or truffle mac and cheese), coleslaw and corn on the cob

Appetizer
Jerk shrimp
Jerk marinated shrimp simmered in beer; fresh bread for dipping
Main
Bahamian Smothered Pork Chops
Grilled pork chops topped with a delicious sauce of onions, tomatoes and peppers; served on garlic mash potatoes and salad

Appetizer
Duo of dips
Salsa and homemade queso dip served with tortilla chips
Main
Traditional Bahamian stewed fish & Johnny cakes - A must try for all Island lovers

Appetizer
Fried Chicken Wings
tossed with BBQ sauce, Ranch dressing, carrot and celery sticks
Main
Spaghetti and Mama’s meatballs
Big and tender meatballs in marinara sauce with spaghetti and parmesan; fresh baked bread

Chef Diann’s Example Menu
Sample Fresh Breakfasts

Fruit Platter
Melon, blueberries, blackberries, grapes, orange, strawberries, mint

Avocado Toast with Soft Boiled Eggs
Crème fraiche infused with parmesan and feta, tomato concasse, tarragon leaves, micro greens

Breakfast Burrito
Wheat tortilla, chorizo sausage, avocado, cilantro, scrambled eggs

Morning Specialties

Fruity Chocolate Pancakes
Light and fluffy pancakes with a generous serving of seasonal fruits

Florence Benedict
English muffin, chopped bacon, ham or turkey, spinach, poached eggs

Beverages
Orange Juice
Freshly Brewed Coffee
Tea

Sample Lunch Menu

Arugula Salad with Squeezed Lemon

Buffalo Caprese Chicken Chops

Seasonal Vegetables Crudité Platter

Conch fritters with pineapple smoked mustard calypso sauce, jerk shrimp, parmesan potato wedges

Jerk chicken quinoa salad with pineapple sauce

Cajun chickpeas in a sweet mustard barbecue sauce, tossed with fresh cilantro leaves, baked cinnamon sweet potato, chipotle aioli (vegetarian)

Beef bacon blue cheese burger

Homemade potato wedges

Lunch Time Cocktail

Painkiller
Cream of coconut, dark rum, pineapple juice, orange juice, nutmeg, cinnamon

Sample Dinner Menu

Appetizers

Freshly made hummus with tortilla chips

Tomato Cucumber Feta Salad with balsamic vinaigrette dressing

Hasselback beets, roasted baby bell peppers drizzled with basil spinach sauce (vegan)

Entrée

Pan roasted Cajun spiced chicken breast with sauce vièrge and rosemary garlic butter, Hasselback potatoes or mash potatoes.

Lobster fra diavolo with penne pasta

Herb roasted sweet potatoes, portobello steak, green beans, roasted pepper, pepper coulis, peas velouté

Pistachio crusted wahoo, kidney beans, pineapple salsa, garlic rice, white wine sage and dill reduction

Seafood Pasta - Clams, mussels, shrimp, lobster bits, linguine pasta

Dessert

Old fashion coconut pie

Tiramisu