LEXINGTON Yacht Description
Offered by DMA Yachting, the majestic charter yacht LEXINGTON is a 84 ft motor yacht. The most attractive features of LEXINGTON are her most appealing features and experienced crew. LEXINGTON spends the winter season in Florida. She was constructed by recognized shipbuilder Horizon in 2006. A succesful refit was fulfilled in 2018. The ingenious yacht layout features 3 cozy cabins and comfortably accommodates a maximum of 6 guests.
LEXINGTON is classified as a superyacht. The key part of the yacht, spacious aft deck, leads to the attractive and sleek main salon. The main saloon is a friendly space with comfortable seating and entertainment areas and boasts a number of entertainment options. 3 tasteful cabins are purposefully laid out with vison for maximum room, access, comfort and privacy.
The motor yacht features Twin CatC12 ACERT 1825HP each, Twin Kohler 34KW each engines .
Accommodation
LEXINGTON features four staterooms each with en-suites, including his and hers baths in the master, which offers a king bed, while the VIP + starboard guest cabins have queen berths, and the port guest cabin has bunk-style twins. The main salon is outfitted with a large, brand-new sofa, pop-up TV and bar. Forward of the salon is the formal dining area that can seat up to eight guests. Moving forward, you'll find a wrap-around galley that includes a country-style dinette. The bridge + sky lounge is extended and features a day-head, bar and flat-screen TV, as well as a spacious seating area and grill on her aft deck.What is the cabin arrangement of LEXINGTON?
- 1 Master cabin
- 2 VIP cabins
LEXINGTON
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Weekly price: $39,450 - $49,000
Low Season | High Season
- Length: 84'
- # of Guests: 6
- # of Cabins: 3
- # of Crew: 4
- Builder: Horizon
- Consumption: 43 US Gall/Hr
- Cruising Speed: 11
- Max. Speed: 24
- Built Year: 2006
- Refit: 2018
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Price Terms
Plus Expenses - add APA to the price you see
Plus Expenses arrangement includes the boat and crew only (without tip).
All additional/variable expenses such as Gas and Food are deducted from an Advance Provisioning Allowance (APA) - an additional deposit that is added on top of the charter price.
The expenses, such as provisioning, fuel, marina fees, are deducted from the APA. The APA is based on the price of the yacht and ranges from 15% (crewed sailing yachts) to 30% (motor yachts with higher fuel consumption).
For a motor yacht like LEXINGTON, the expected APA is 25% to 40% of the charter price ($9,863 - $15,780), making the charter cost $49,313 to $55,230. Exact amount will be confirmed after inquiry.
You can actively control these expenses in your preference sheet (local vs. imported beverages) and by choice of itinerary (distances traveled).
The remainder of the APA is returned after charter.
LEXINGTON Yacht Charter Price
| # of charter days | Base Price | APA (deposit for provisioning, fuel, docking fees, etc) | Total | Note | |
|---|---|---|---|---|---|
| 14 day charter | 78,900USD to 98,000USD | 15,780USD to 29,400USD | 94,680USD to 127,400USD | Discounts outside the main season are common. | |
| 7 day charter | 39,450USD to 49,000USD | 7,890USD to 14,700USD | 47,340USD to 63,700USD | Standard charter rate, base for all calculations. | |
| 3 day charter | 19,725USD to 24,500USD | 3,945USD to 7,350USD | 23,670USD to 31,850USD | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 39,450USD / 6 * 3 days = 19,725USD |
All prices are generated by a calculator and serve as a guide for new charterers. Any additional information of the Price Details section has priority over above. Availability is always subject to confirmation. Gratuity not included for it's discretionary character, usually 5%-25% of the Base Price.
Price Details
Price from: USD39,450
High season rate: USD49,000
For less than a week please divide the weekly rate by 6
A minimum of 7 to 10 nights is required for bookings over Christmas or NYE.
High season rates apply to New Years, Easter, Memorial Day, Independence Day, Labor Day, Thanksgiving, Christmas and possibly for charter less than 7 days, unless otherwise noted. Please confirm rate before presenting.
35% APA is standard
A security deposit may be requested for corporate charters
Tax Status:
VAT and/or local taxes applicable according to the cruising area
All Bahamas bookings contracted after July 1, 2022, are charged at 14% instead of 4%
Please note that Hurricane Season is June - November and contracts during this time will require a Hurricane Addendum addressed by all parties.
A COVID Addendum will also be required for signature by all parties.For less than a week please divide the weekly rate by 6
A minimum of 7 to 10 nights is required for bookings over Christmas or NYE.
High season rates apply to New Years, Easter, Memorial Day, Independence Day, Labor Day, Thanksgiving, Christmas and possibly for charter less than 7 days, unless otherwise noted. Please confirm rate before presenting.
35% APA is standard
A security deposit may be requested for corporate charters
Tax Status:
VAT and/or local taxes applicable according to the cruising area
All Bahamas bookings contracted after July 1, 2022, are charged at 14% instead of 4%
Please note that Hurricane Season is June - November and contracts during this time will require a Hurricane Addendum addressed by all parties.
A COVID Addendum will also be required for signature by all parties.
Amenities
Specifications
Features
Layout
More Specifications
Diving Yacht offers Rendezvous Diving only
Internet
Printer
Computer
Fishing
Green Initiatives
Water Sports
Other Entertainment
Amazon Fire
Netflix
LCD TV's in each cabin plus main salon
Bluetooth Stereo in each area
Satellite Direct TV
Crew Information
Captain
Steward
Captain: Bill Wassmer
Captain Bill Wassmer
Captain Bill learned to sail in Long Island Sound and raced in regattas up and down the sound (Manhasset Bay, Larchmont, Stamford, Cold Spring Harbor etc) from 9 years old until the end of high school.
During college he raced on larger sailboats and even has skippered three 12 meter America's Cup yachts - Columbia, Heritage and American Eagle. At one point he was crewing for Ted Turner on American Eagle. Also during college Captain Bill was the head sailing instructor of Sagamore Yacht Club Junior Sailing Program in Oyster Bay New York with a summer sailing program of up to 85 kids and 20 plus one design sailboats. During this time he also competed in Block Island Race, the New York Yacht Club races and the Newport/Bermuda race. In 1996 Captain Bill re-entered yachting on a 50 foot Gulfstar Viking motor yacht which he took from Portland, Oregon to Seattle ,WA and then cruised Puget Sound and the lower British Columbia Pacific Coast. In 2006 the owner ordered a new 66 foot Grand Alaskan motor yacht which Captain Bill captained for 38,000 miles from Canada down the entire USA, Mexico and Central America pacific west coast then through the Panama Canal and north to the Cayman Islands around Cuba and returning to the USA at Key West and them north all the way to Maine.
Captain Bill has taken LEXINGTON from Key West To Maine and back up and down the USA east coast 6 times as well as numerous side trips to the Bahamas, he is also a licensed pilot and can fly seaplanes
Bosun/Dive Instructor Devon Pickard
Devon is originally from Texas, he did a marine conservation internship in the Yucatan Peninsula, Mexico where he discovered diving and fell in love with the underwater world. After 9 months and 200 dives on the remote reefs of the Yucatan, he became a PADI Dive Instructor to insure himself a career both above and below the water. After returning home from Mexico, he accepted a job on the island of Maui, Hawaii as an Instructor for Lahaina Divers.
With them he taught over 400 student divers while gaining invaluable experience in all aspects of boating, equipment repair, and taking excellent care of customers’ needs. While spending over 4 years in Hawaii, he accumulated 500 days of sea time between the dive excursion, snorkel tour, dinner cruise, and whale watching boats. With an urge to keep moving and see the rest of the world he decided to move to Fort Lauderdale and break into the
extravagant world of yachting. He has been with the M/Y Lexington since November 2019. Devon ensures the boat is squeaky clean, tackling the endless projects that come with a yacht, or having the finesse to pour the perfect martini,
Devon’s astute eye for detail and work ethic makes him an invaluable part of the M/Y LEXINGTON experience. He looks forward to taking care of your every need to insure the best experience possible whether above or below the water.
Chef Ranada Riley
Prior to discovering the wide world of yachting, Chef Ranada was most recently the Executive Chef and Co-Owner of Ranadas Bistro and Bar / Ranada’s Kitchen, in Lexington, KY. As a co-owner and Executive Chef she designed and implemented all seasonal menus. Fully designed concept and theme from start to what it is now. Best restaurant 2021. First year open - Winner of 2019 Best New Restaurant in Herald Leader, 2019 Burger Battle champion, Crave Food and Music Festival, 2019 Best Entree, Fine Dining at Taste of Bluegrass. Complete control of and R&D, menu planning and implementation, staff training in FOH and BOH. All GM responsibilities with financials and analytics. Payroll and budgeting. Meticulous marketing and promoting to bring the restaurant to a confirmed $1.2 million in it's first year business. In 2013, Ranada started as General Manager then became the Owner of the local Lexington Diner and Creative Table Kitchen and Catering. In her four years there, she was a Winner of 7 awards in two years, including 3 years straight Best Entree Taste of the Bluegrass and Best Overall for CRAVE. She also had 3 Food Network appearances with promise of other appearances in the future. She discovered her sea legs must have been there the entire time. She is enjoying her first journey from the Northeast all the way to the Southeast corner of the country on Lexington. She excited for what is to come she heads South to the Bahamas for the first time.
Steward Jessie Fernane
Jessie is the newest addition to Lexington. With all of hands on experience, his attention to detail never fails. His years of experience in construction and as a laborer, have contributed to him being the strong asset he is to any vessel he is on. He spent two years as a groundskeeper in Daytona contributing to the city's "Beautification Project," further enhancing his level of attention to detail. It is no surprise that with his Captain's license, he has provided private boat tours enhancing the guest experience to his best ability. Happy to assist wherever necessary whether it be in the galley, fishing, or on deck, he looks forward to his time on Lexington.
Menu
DAY 1
Noon arrival
Lunch - 1230
FIRST
White Velvet Soup
Parsnips, celery, onion and fennel with a pomegranate parmesan and bacon gremolata
SECOND
Coronation Prawn Salad
Mild coconut aioli with a hint of curry tossed jumbo Argentinian red shrimp, stoplight peppers, red onion,
cilantro, tender baby lettuces, mango and scallions
THIRD
Grilled summer end ripened peach with fresh whipped cream and champagne caramel drizzle
CANAPES/TAPAS
4PM
Steamed Clams Italiano
Little neck clams sauteed with garlic, white wine, butter, baby spinach, heirloom cherry tomato, onion and
grilled toast points
530PM
CHARCUTERIE DISPLAY
Artistic display of genoa salami, proscuitto, triple cream brie, smoked gouda, herb whipped goat and feta
cheese, bourbon bacon jam, pickled onion, sweety drop peppers, bourbon dijon mustard, olive medley,
grapes, apples and artisinal crackers and grilled baguette
WELCOME COCKTAIL AND DAILY COCKTAIL
BOURBON BEES KNEES
Makers Mark Bourbon with Honey infused simple syrup, fresh squeezed lemon juice and honey comb
OFF BOARD FOR DINNER
DAY 2
Breakfast
530am
Wake up with fresh coffee and fresh squeezed juice choices of orange and grapefruit juices
7am
Yacht baked Blueberry Scones with whole fresh fruit - bananas, oranges and apples
Banana Mocha and Almond Nut Smoothies
830am
Athletes Omelet
3 egg white omelet, baby spinach, tomato, onion, feta, mushrooms, alfalfa sprouts - served with fresh
berries drizzled with honey and torn mint
Lunch
12 noon
FIRST
White Miso Soup with tofu, spring onion and napa cabbage
SECOND
Sesame Seared Tuna Tataki Salad
Mixed greens with black and white sesame encrusted and seared Ahi Tuna, edamame, carrots, cucumber
curls, microgreens, furikake, king oyster mushrooms and ginger wasabi dressing
THIRD
Japanese Milk Pudding
Japanese light and silky vanilla custard pudding with a hint of five spice honey drizzle and edible flowers
Canapes/Snack/Tapas
4pm
Pickled Herring Canape
Pickled herring on toasted rye, herbed mascarpone, horseradish crema, white sturgeon caviar and lemon
zest
530pm
Herb Whipped Feta Artistic Board Display
Whipped feta and goat cheese with fresh herbs drizzled with sambal infused local honey, Asian pear, pink lady
apples, cotton candy grapes, assorted berries, toasted almonds, edible flowers and grilled pita points
DINNER
630PM
FIRST
Grilled Baby Gem Caesar salad with parmesan frico, garlic brioche croutons, anchovies, olives, capers,
house made ceasar dressing
SECOND
Classic house made Linguini with White Clam Sauce and Shelled Little Neck Clams
THIRD
Black Forest Cannoli
A twist on a classic with chocolate dipped end cannoli shells stuffed with sweetened ricotta and dried fruits topped with dark chocolate and cherries
DAILY COCKTAIL SUGGESTION - BLACKBERRY BOURBON SMASH
DAY 3
Breakfast
530am
Wake up with fresh coffee and fresh squeezed juice choices of orange and grapefruit juices
7am
Fresh baked Banana Muffins with whole bananas, oranges and apples
Tropical Berry and Kale with Oat Milk Smoothies
830am
Crustless Quiche Lorraine
Baked egg quiche with gruyere and thick cut applewood bacon. Served with fresh cut local melon
Lunch
12 noon
FIRST
Classic Vicchysoise
SECOND
Beef Carpaccio
Thin sliced peppercorn encrusted filet of beef, lemon misted arugula, roasted garlic aioli, flash fried
capers, pickled shallots, shaved Parmesan, lemon supreme and toasted baguette
THIRD
Classic Blueberry Crisp
Sweetened whole blueberries with cinnamon and oatmeal crumble
Canapes/Snack/Tapas
4pm
Wasabi and Shrimp Deviled Eggs with Furikake and Spring Onion
5pm
Guacamole Board Artistic Display
House made guacamole, pico de gallo, pickled onion, sharp cheddar, jalapeno cheddar, toasted corn nuts, tajin
dusted flash fried tortillas, grilled shrimp, chimmichurri
6pm
Grilled Oysters Rockefellar and Oysters on the half shell with accoutrements
DAY 4
Breakfast
530am
Wake up with fresh coffee and fresh squeezed juice choices of orange and grapefruit juices
7am
Cinnamon rolls with whole bananas, oranges and apples
Avocado Strawberry Smoothie with Almond Milk and Protein
830am
Sweet and Savory Crepes
Spinach with mushroom medley and herbed goat cheese
Flambeed banana, strawberry and hazelnut spread
Served with fresh cut local melon
Lunch
12 noon
FIRST
Cucumber Gazpacho with avocado, leeks, greek yogurt and basil infused EVOO
SECOND
Lobster Nicoise Salad
Butter poached local lobster, 32 degree local egg, haricot vert, steamed fingerling potato, kalamata olives,
balsamic grilled figs and fresh herbs with a champagne dijon and lemon vinaigrette
THIRD
Vanilla White Chocolate Pot de Creme with Lavender Honey and Pistachio Crumble
Canapes/Snack/Tapas
4pm
Tempura Maryland Soft Shell Crab with three sauces
Vodka Arrabiata, Caper Remoulade, Thai Peanut Sauce
5pm
Frenched Grilled Chicken Lollipops with Argentinian Cilantro Chimichurri
DAILY SUGGESTED COCKTAIL
LIQUER 42 KEY LIME MARTINI
DAY 5
Breakfast
530am
Wake up with fresh coffee and fresh squeezed juice choices of orange and grapefruit juices
7am
Zucchini and Banana Bread with fresh whole fruits
830am
Crab Cake Bloody Mary Benedict
Toasted English Muffins with New England Crab Cake, Cayenne Candied Bacon, Vodka poached egg,
bloody mary hollandaise and olive tepanade
CHEFS CHOICE THANK YOU TO GO BOX
Assorted baked and canned goods to remember us by
