NOW OR NEVER Yacht Description
Represented by DMA Yachting, the impressive charter yacht NOW OR NEVER is a 112 ft motor yacht. The most attractive features of NOW OR NEVER are her impeccable styling and culinary experience. NOW OR NEVER spends the summer and winter season in Florida. She was completed by the ship builder Westport in 2010. A comprehensive refit was completed in 2020. The expansive yacht layout features 4 large cabins and easily accommodates up to 8 guests.
NOW OR NEVER is classified as a superyacht. The key part of the yacht, inviting aft deck, elegantly connects to the meticulously composed main saloon. The main saloon is a gathering space that is well-equipped and inviting for meaningful conversations and serves as a location of entertainment. 4 welcoming cabins are thoughtfully spread out for maximum privacy and comfort.
The motor yacht features 2 x MTU 16V2000 2 x Northern Lights 65kw engines .
What is the cabin arrangement of NOW OR NEVER?
- 1 Master cabin
- 2 VIP cabins
- 1 Twin cabin
NOW OR NEVER
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Weekly price: $65,000 - $74,750
Low Season | High Season
- Length: 112'
- # of Guests: 8
- # of Cabins: 4
- # of Crew: 5
- Builder: Westport
- Consumption: 100 US Gall/Hr
- Cruising Speed: 21 Knots
- Max. Speed: 24 Knots
- Built Year: 2010
- Refit: 2020
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 NOW OR NEVER, the expected APA is 25% to 40% of the charter price ($16,250 - $26,000), making the charter cost $81,250 to $91,000. 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.
NOW OR NEVER Yacht Charter Price
| # of charter days | Base Price | APA (deposit for provisioning, fuel, docking fees, etc) | Total | Note | |
|---|---|---|---|---|---|
| 14 day charter | 130,000USD to 149,500USD | 26,000USD to 44,850USD | 156,000USD to 194,350USD | Discounts outside the main season are common. | |
| 7 day charter | 65,000USD to 74,750USD | 13,000USD to 22,425USD | 78,000USD to 97,175USD | Standard charter rate, base for all calculations. | |
| 3 day charter | 32,500USD to 37,375USD | 6,500USD to 11,213USD | 39,000USD to 48,588USD | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 65,000USD / 6 * 3 days = 32,500USD |
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: USD65,000
High season rate: USD74,750
1500 Gallons Roundtrip to Nassau
** EFFECTIVE JULY 1, 2022 - 10% VAT will need to be quoted for all Bahamas charters in addition to the 4% Charter Tax **
High Rate applies only to Xmas and New Year's
Preferred 7-night Xmas Dates: December 19-26
Preferred 7-night New Year's Dates: December 28 - January 4
10-nights over either/both Xmas/New Year @ low rate/7 x 10 nights
Low Rate for all other weeks of the year.
1500 Gallons Roundtrip to Nassau
** EFFECTIVE JULY 1, 2022 - 10% VAT will need to be quoted for all Bahamas charters in addition to the 4% Charter Tax **
High Rate applies only to Xmas and New Year's
Preferred 7-night Xmas Dates: December 19-26
Preferred 7-night New Year's Dates: December 28 - January 4
10-nights over either/both Xmas/New Year @ low rate/7 x 10 nights
Low Rate for all other weeks of the year.
NOW OR NEVER Yacht Charter Locations
Summer Season
Winter Season
Amenities
Specifications
Features
More Specifications
Diving Yacht offers Rendezvous Diving only
Fishing
Green Initiatives
Water Sports
Other Entertainment
Direct TV, Roku (similar to apple tv), kaleidescape (Movie and music collection), Sirius XM.
Crew Information
Captain
Mate
Hope
Chef
Deckhand
Captain: Vance Allegre
CAPTAIN VANCE ALLEGRE
Vance was born is Huntington Beach California where he grew his passion of being on the water, fishing surfing and diving. He joined yachting eight years ago starting off in the engine room and then moving out on deck. Having sailed from as far east as Turkey to the Dry Tortugas and as far north as Boston and all throughout the Caribbean, he specialized in Northeast, Florida and Bahamas. While having experience in both private and charter his main goal is to insure everyone’s safety onboard while provide an unforgettable experience. During his free time, Vance enjoys fishing, surfing, spearfishing, hiking and yoga.
MATE CONNOR LINDSAY
Connor was born in St. Louis Missouri and grew up in Southern California. He attended community college for 2 years while living aboard his Cal 25 sailboat where he found his love for the water. After college, Connor found a crew position on a 38-foot sailboat and set out on what was supposed to be a two-year trip around the world. After a short three months the trip came to an end when COVID hit. Connor left the boat at Puerto Vallarta and continued on foot backpacking down Central America. In June 2021 Connor left for Florida to continue his career on the water with NOW OR NEVER.
CHEF MATT HAWKINS
Matthew was born in Easton, Pennsylvania and relocated to South Florida twelve years. After attending Johnson & Wales, he trained under acclaimed chefs Norman Van Aken and Michael Schwartz, honing his craft in multiple cuisines. In his spare time, Matthew enjoys an active lifestyle and can typically be found on the beach or in the gym.
STEWARDESS HALEY HOPE
Haley grew up on the shores of Connecticut spending her summers on the water. After several seasons in hospitality, she decided to bring her knowledge to the sea and made the move to South Florida where she could be more hands on with guests. When not at sea, she likes traveling photography art and yoga.
DECKHAND JOHN "JC" DEMERS
JC grew up in Raleigh, North Carolina, with a passion for the outdoors, spending much of his time boating, camping, and winter activities. His love for nature spans from the lakes and mountains he’s explored to the sunny coastlines of south Florida where he lives now.
Menu
SAMPLE MENU ITEMS
Rise & Shine
Chef-Made “Log cabin” Sausage – maple, sage
Tamago (Japanese omelet) Nigiri – sushi rice
Stone Crab Omelet - smoked trout roe, crème fraiche
Frittata - seasonal vegetables
Fancy Toast – avocado, cucumber, tomato
The Big Pancake – seasonal fruit, vanilla
Eggs en fuego – tomato, aji rocoto
Vanilla Yogurt Parfait – granola, tupelo honey
The Philly – filet mignon, onion jam, fried egg, cheddar mornay
Smoked Salmon Crepes – everything bagel
Afternoon Delight
Tomato & Fennel Bisque – rosemary grisini
Chicken Katsu – panko breaded cutlet, mustard emulsion
Pan–Roasted Snapper – citrus vinaigrette
Smashed Cucumber Salad – buttermilk/poppyseed dressing
P. L. T. – pancetta, lettuce, tomato, ciabatta
Mango Salad – cashew, queso fresco, rum-spiked honey
The Burger – dry aged beef, onion jam, cave-aged cheddar, quick pickles
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Canapés
Oysters – dashi mignonette
Oysters en Mimosa Gelee – grapefruit, rose’ Chickpea Panisse – scallion mayo
Gazpacho Shooters – seasonal vegetables or fruit Hogfish Nigiri – nori, wasabi tobiko
Stuffed Dates – gorgonzola, bacon jam
Crustini – confit fennel, goat cheese
Crudo (raw preparations)
Hogfish Tartare – charred lime mayo
Scallop Ceviche – aji amarillo, citrus
Snapper – grapefruit, crispy garbanzo
Spiny Lobster – avocado, jalapeño oil
Black Bass – yuzu, cucumber
What’s for Dinner
Grilled Whole Fish – blistered tomato, chimichurri
KC Strip Steak – “Mom’s marinade”, fingerling potato, onion marmalade
Braised Spiny Lobster – acqua pazza, zucchini
South Florida Cioppino – royal red shrimp, snapper, venus ray clams
Kale Risotto – wild mushrooms, truffles Seared Scallops – sauce Creole, okra Celery Root Gratin – scallion
