Motek Yacht Description
Offered by DMA Yachting, the breathtaking charter yacht Motek is a 56 ft sailing catamaran. The highlights of Motek are her absolute comfort and culinary experience. Motek spends the summer and winter season in St. Maarten/St. Martin. She was constructed by the famous yacht builder Bali Catamarans in 2023. The spacious yacht layout features 5 cozy cabins and comfortably accommodates a maximum of 10 guests.
Motek is presented primarily as a sailing catamaran. The the core layout is spread out from the main saloon, which connects to the aft deck. The aft deck is where heart of the yacht is and usually it is where you, as a charter guest, spend most of your time. The immersive cabins are connected by stairs to the main saloon - roomy, comfortable and pleasant. The cabins are located in the 2 massive hulls. Multiple portholes connect you with the outside world.
and a generator.
Accommodation
1 Master cabin and 4 guest cabinsWhat is the cabin arrangement of Motek?
- 5 VIP cabins
Motek
-
Weekly price: $26,000 - $32,000
Low Season | High Season
- Length: 56'
- # of Guests: 10
- # of Cabins: 5
- # of Crew: 2
- Builder: Bali Catamarans
- Built Year: 2023
Motek Charter Price Details
| Season Name | 2 guests | 3 guests | 4 guests | 5 guests | 6 guests | 7 guests | 8 guests | 9 guests | 10 guests | 11 guests | 12 guests |
| Winter 2023 to 2024 | $26,000 | $26,500 | $27,000 | $27,500 | $28,000 | $28,500 | $29,000 | $32,000 | $32,000 | $0 | $0 |
| Summer 2024 | $26,000 | $26,500 | $27,000 | $27,500 | $28,000 | $28,500 | $29,000 | $32,000 | $32,000 | $0 | $0 |
| Winter 2024 to 2025 | $26,000 | $26,500 | $27,000 | $27,500 | $28,000 | $28,500 | $29,000 | $32,000 | $32,000 | $0 | $0 |
| Summer 2025 | $26,000 | $26,500 | $27,000 | $27,500 | $28,000 | $28,500 | $29,000 | $32,000 | $32,000 | $0 | $0 |
Motek Yacht Charter Price
| # of charter days | Base Price | APA (deposit for provisioning, fuel, docking fees, etc) | Total | Note | |
|---|---|---|---|---|---|
| 14 day charter | 52,000$ to 64,000$ | 10,400$ to 19,200$ | 62,400$ to 83,200$ | Discounts outside the main season are common. | |
| 7 day charter | 26,000$ to 32,000$ | 5,200$ to 9,600$ | 31,200$ to 41,600$ | Standard charter rate, base for all calculations. | |
| 3 day charter | 13,000$ to 16,000$ | 2,600$ to 4,800$ | 15,600$ to 20,800$ | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 26,000$ / 6 * 3 days = 13,000$ |
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: $26,000
High season rate: $32,000
Minimum charter length: 4 nights
FOR LESS THAN 7 NIGHT CHARTERS:
For 6 nights, divide by 7N X 6N. For less than 6 nights, divide by 6N X number of nights.
7 night minimum over Christmas - Flat rate $36,000, New Years - Flat rate $38,000 for 2-10 guests. New Year's charters must start 12/28 or later.
Embarkation Noon / Disembarkation Noon
Standard Caribbean Terms, all-inclusive.
HALF BOARD MEAL PLAN OPTION : SUBTRACT $150 per person from weekly rate : Includes 7 breakfasts, 4 lunches and 3 dinners. Requires all other meals on shore at client expense.
LOCAL FARE MEAL PLAN OPTION : SUBTRACT $75 per person from weekly rate : Includes 7 breakfasts, 5 lunches and 6 dinners. Requires 2 lunches and 1 dinner at client expense.
The rates include:
• Private Yacht & Service of the crew (captain, chef/first mate)
• Insurance for the yacht and the passengers (civil liability)
• Accommodation in 5 private air-conditioned cabins with ensuite bathroom
• Bedding, towels and beach towels
• Full board: breakfast, lunch, and dinner including soft drinks, beer, wine and cocktails
• Consumables for the yacht (diesel, fuel, and water)
• Water sports on board: snorkeling gear, kayak, fishing rod, underwater scooters, SCUBA, SUP
• Mooring fees, cruising taxes, clearance and customs fees, park fees
The rates do not include:
• Cancellation Insurance and private insurance
• Premium beverage requests
• Harbour and Dockage fees
• Transfer airport – base – airport
• Personal expenses
• Gratuity - suggested is 15-20% of total charter fee.
Summer Base Port: Tortola, BVI
Summer Operating Area: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards
Winter Base Port: Tortola, BVI
Winter Operating Area: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards
Minimum charter length: 4 nights
FOR LESS THAN 7 NIGHT CHARTERS:
For 6 nights, divide by 7N X 6N. For less than 6 nights, divide by 6N X number of nights.
7 night minimum over Christmas - Flat rate $36,000, New Years - Flat rate $38,000 for 2-10 guests. New Year's charters must start 12/28 or later.
Embarkation Noon / Disembarkation Noon
Standard Caribbean Terms, all-inclusive.
HALF BOARD MEAL PLAN OPTION : SUBTRACT $150 per person from weekly rate : Includes 7 breakfasts, 4 lunches and 3 dinners. Requires all other meals on shore at client expense.
LOCAL FARE MEAL PLAN OPTION : SUBTRACT $75 per person from weekly rate : Includes 7 breakfasts, 5 lunches and 6 dinners. Requires 2 lunches and 1 dinner at client expense.
The rates include:
• Private Yacht & Service of the crew (captain, chef/first mate)
• Insurance for the yacht and the passengers (civil liability)
• Accommodation in 5 private air-conditioned cabins with ensuite bathroom
• Bedding, towels and beach towels
• Full board: breakfast, lunch, and dinner including soft drinks, beer, wine and cocktails
• Consumables for the yacht (diesel, fuel, and water)
• Water sports on board: snorkeling gear, kayak, fishing rod, underwater scooters, SCUBA, SUP
• Mooring fees, cruising taxes, clearance and customs fees, park fees
The rates do not include:
• Cancellation Insurance and private insurance
• Premium beverage requests
• Harbour and Dockage fees
• Transfer airport – base – airport
• Personal expenses
• Gratuity - suggested is 15-20% of total charter fee.
Summer Base Port: Tortola, BVI
Summer Operating Area: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards
Winter Base Port: Tortola, BVI
Winter Operating Area: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards
Price Terms
Inclusive
Motek Yacht Charter Locations
Summer Season
Winter Season
Amenities
Specifications
Features
Layout
More Specifications
Diving Yacht offers Rendezvous Diving only
Fishing
Green Initiatives
Water Sports
Crew Information
Captain
Chef
Captain: Enrique
Captain Enrique de la Gandara Guzman
Dear Guests,
I began sailing at the age of eleven, participating in national and international regattas on Optimist, Cadet, Snipe, and sail cruiser vessels. Over the past decade, I have developed a professional career in the maritime industry. My sailing experiences have taken me along the Spanish coast, Canary Islands, Balearic Islands, the coast of Portugal, northern Morocco, Corsica, Sardinia, the west coast of Italy, Greece, the Dodecanese, Cyclades, Ionian, Corfu, and Turkey. Additionally, I have completed two Atlantic crossings as a skipper from Spain to the Caribbean and Brazil. I consider myself dynamic, responsible, and professional. Funny person, nature and sport lover. I am committed to continuous improvement, accumulating miles at sea, sharing my passion for sailing, and providing exceptional service with discretion while meeting the needs of shipowners and guests. Safety is paramount in all my endeavors, guiding my meticulous planning and actions onboard. I am very excited to begin this new challenge and have the opportunity to create an unforgettable experience for our future guests.
Chef Cora
Dear Guests,
I started yachting five years ago, aboard a Lagoon 620 catamaran as a stewardess and deckhand. Since then, I have sailed more than 15,000 nautical miles in different leisure crafts across the Mediterranean, the Atlantic Ocean and the Caribbean. My roles have included managing the interior departments, provisioning, organizing food, exploring new flavors from around the world to incorporate into my meals, and assisting the captain with
maneuvers and watchkeeping. One of the most significant challenges of my life was crossing the Atlantic, which allowed me to solidify my passion for this field. My other passion is cuisine, which my grandmother and mother instilled in me from a young age.I'm enthusiastic about providing healthy, homemade meals, creating menus with minimal processed foods, drawing from my experience in Spanish and Mediterranean cuisine, as well as some Asian and Mexican dishes. I enjoy innovating in the galley, studying cooking courses and learning the culinary techniques of the countries we visit.
My main objective is to continue accumulating miles and knowledge in my career, to train and gain more experience to provide the best service that meets the expectations of owners and guests, and to enjoy all that the sailing world has to offer.
Looking forward to meeting you soon
Cora Garrido Lopez
Menu
SAMPLE CHARTER MENU
Day 1
Welcome Spread & Dinner
Charcuterie board, fruits, veggies, etc
Tropical mixed greens salad
Blackened Mahi Mahi topped with avocado smash with balsamic roasted
brussels sprouts and sweet potato wedges
Dessert
Key Lime pie
Day 2
Breakfast
Baked German pancake served with sausage and fresh fruit
Lunch
Grilled shrimp veggie kebab wraps served with chips and fruit
Dinner
Bufala mozzarella with tomato and red onion salad with balsamic drizzle
Filet Mignon with caramelized onions
Grilled lemon asparagus and hassleback baked potato
Dessert
Assortment of fresh fruit and gourmet cheeses
Day 3
Breakfast
Greek Yogurt Parfait Bar- granola, honey, fresh and dried fruits
Lunch
Mediterranean kale salads with shredded chicken, sun-dried tomato, feta,
scallion, artichoke and chickpeas
Dinner
Watermelon Feta Balsamic salad
Grilled marinated local fish on pineapple planks topped with salsa served with
grilled zucchini and roasted potatoes
Dessert
Plantain bananas foster served over vanilla ice cream
Day 4
Breakfast
Scrambled eggs with maple glazed bacon, breakfast potatoes, and fresh fruit
Lunch
Fresh guacamole & homemade salsa with chips
Mahi Mahi fish tacos on corn tortillas w/ cabbage, pickled onion, queso,
served with black beans
Dinner
Grilled Caribbean Lobster served with grilled squash and yucca in garlic sauce
Dessert
Brownie crumble ice cream sundaes
Day 5
Breakfast
Build Your Own Toast Bar- avocado toast with sunny side eggs and honey
whipped ricotta toast
Lunch
Tropical spinach salad topped with fruit, vegetables, and sautéed shrimp
served with fried sweet plantains
Dinner
Cucumber yogurt sauce with freshly baked pita chips, Watermelon feta salad
Lamb chops with sauté spinach and lemon potatoes
Dessert
NY Style cheesecake topped with fruit and caramel drizzle
Day 6
Breakfast
Pastry filled quiches- veggie and meat with cheese options
Lunch
Mediterranean pasta salad with chicken, feta, and veggies in a lemon dressing
Dinner
Ginger-soy glazed tuna steaks with peppers, onions served with scallion rice
Day 7
Send Off Breakfast
Breakfast sandwiches and fresh fruit
Gallery
