CELESTINE

2020 β€’ 10 GUESTS β€’ 5 cabins

Specifications

Length: 59.9 ft.

Builder: VOYAGE

Year: 2020

Terms: Inclusive

Beam: 28 ft.

Draft: 5 ft.

From $34,200 to $46,000 per week

See Price Details for premium holiday rates

Description

CELESTINE is a 2020 59’ Voyage catamaran where spacious, modern luxury meets eco-conscious innovation. Sleeps up to 10 in 5 Queen cabins, each with a private ensuite—ideal for groups who want room to gather and space to retreat. Standout feature: quiet electric propulsion with an advanced lithium-battery system for whisper-silent, emission-free cruising. Her open-concept design flows through four favorite hangouts: a sun-drenched forward cockpit, shaded aft deck for open-air dining, bright panoramic salon, and a roomy flybridge for sunset cocktails and Caribbean views. A professional crew elevates every detail—chef-tailored meals, seamless service, and island-hopping guidance from hidden coves to Virgin Islands gems. Big, breezy, and boldly forward-thinking—CELESTINE proves luxury can sail lighter.

Features & Amenities

  • Max Guests: 10
  • Total Cabins: 5
  • Queen Cabins: 5
  • Showers: 5
  • Electric Heads: 5
View Yacht Layout

Comfort

  • Water Maker: Yes
  • Jacuzzi: No

Entertainment

  • Kids Okay: Yes
  • Minimum Age of Kids: Swim Safe
  • Salon Stereo: Yes
  • Salon TV / DVD: Yes
  • Board Games: Yes
  • Special Diets: Inq
  • Kosher: Inq
  • # Dine In: 10
  • BBQ: Yes
  • Crew Smokes: Inq
  • Guest Smoke: No

Water Sports

  • Dinghy: Highfield
  • Dinghy Horsepower: 60
  • Dinghy Pax: 10
  • Wake Board: No
  • Tube: No
  • Knee Board: No
  • Snorkel Gear: 10
  • Underwater Camera: No
  • Kayak: No
  • Stand Up Paddle Boards: 2
  • Floating Mats: Yes
  • Jetskis: No
  • Other Toys:

    10 Person Dinghy With 60HP
    Sea Bobs
    2 Stand Up Paddle Boards
    1 Adult Water Ski
    1 Kids Water Ski
    1 Floating Mat
    Snorkel Gear
    Foam Noodles

  • Water Skis: Kids (1)

Diving

  • Tanks: No
  • BCs: No
  • Regulators: No
  • Scuba: Onboard
  • Air Compressor: Yes
  • Dive Lights: No

  • Summer Base Port: STT-Foreign Based Unlimited
  • Summer Operating Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
  • Winter Operating Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
  • Preferred Pickups: YHG | AYH STT
  • Other Pickups: Inquire
  • Turnaround: 48 hrs, Inquire for less Hours
  • Flag: USA

rates & availability

SEASON PASSENGERS
2 3 4 5 6 7 8 9 10
Winter 2025 to 2026 $35,500 $36,000 $36,500 $37,000 $37,500 $38,000 $39,000 $40,000 $41,000
Summer 2026 $35,500 $36,000 $36,500 $37,000 $37,500 $38,000 $39,000 $40,000 $41,000
Winter 2026 to 2027 $40,500 $41,000 $41,500 $42,000 $42,500 $43,000 $44,000 $45,000 $46,000
Summer 2027 $40,500 $41,000 $41,500 $42,000 $42,500 $43,000 $44,000 $45,000 $46,000
Price Details

No price details available.

Booked

On Hold (not yet booked, can be challenged)

Unavailable (marked as unavailable by the owner/crew and cannot be challenged)

the crew

Captain Jamie
Captain Jamie Still is a highly experienced captain with over 15,000 miles of sea voyaging and sailing experience. Learning to sail in the sailing capital of San Francisco, Jamie developed a love for the sea with which the office job just couldn’t compete. After leaving a successful technology engineering career, Jamie set upon the high seas with his own catamaran, never looking back at the office life.

Jamie has extensive experience navigating the waters of the Caribbean, US East Coast, and Bahamas. He has also sailed in Norway and Greece for charter excursions. Jamie also has a pilots’ license and is an open water scuba diver. Jamie has operated several type of sailboats and in all kinds of conditions. As a yacht captain, Jamie is known for his attention to detail, a commitment to safety, and excellent boat handling skills. He is a strong leader who puts the needs of his guests first, and he takes pride in providing a luxurious and memorable experience for everyone aboard. In his free time, Jamie enjoys sailing his own boat and exploring new places on planet Earth.

Chef Ina Urfalino
Chef Ina Urfalino arrived in Saint Martin at the age of 19, where she quickly found her place in the culinary world. By the age of 22, she had already become a Head Chef, and just two years later achieved a lifelong dream β€” opening her own fine dining restaurant in Grand Case. For eight wonderful years, she poured her passion into the restaurant, expressing her creativity and precision while earning the loyalty of guests who followed her through every culinary adventure.

After this intense and fulfilling chapter, a personal turning point brought Ina to New York City. There, she worked in the kitchens of Bagatelle in Manhattan and Anchor & Upload in Brooklyn β€” two dynamic restaurants that expanded her culinary perspective and introduced her to a more global and cosmopolitan approach to cuisine. Eventually, the call of her island roots brought her back to Saint Martin, where she continued to refine her craft in several renowned local restaurants before Hurricane Irma changed everything.

In the aftermath of the storm, Ina embraced a new path and entered the yachting industry. She began working as a Chef/Stewardess aboard Lagoon 620 catamarans and quickly discovered her passion for life at sea β€” from the close connections formed with guests to the challenge of creating refined cuisine in compact galleys. Most rewarding of all was seeing guests truly enjoy the experiences she helped create.

Over the past five years, Ina has worked as a Private Chef aboard yachts up to 120 feet, consistently pushing herself to deliver cuisine that is elegant, balanced, and full of personality. She is known for being passionate, creative, and highly adaptable, thriving under pressure while collaborating closely with crew to create exceptional guest experiences. Rather than viewing dietary restrictions as limitations, she sees them as opportunities to innovate and craft thoughtful, personalized dishes.

Chef Ina’s goal is simple: to provide every guest with a sincere and memorable culinary experience, wherever the journey takes them.

Sample Menu

DAY BREAKPancake TrioPlain, blueberry, and chocolate pancakes.
CrΓͺpesServed with lemon, salted butter caramel, or homemade chocolate.
Caramelized French ToastServed with chocolate or tonka bean sauce.
Homemade β€œGrandma Janine” BriocheServed with mango–coconut compote.
Banana CakeServed with Madagascar vanilla.
Chia PuddingWith mango and caramelized coconut.
Crispy Waffles
Freshly Baked Chouquettes
Creamy PorridgeOat or coconut porridge with fresh fruits and honey.
Greek Yogurt BowlWith thyme honey, citrus, and sweet-savory granola.
Matcha Chia PuddingWith fresh raspberries and toasted coconut.
Creamy Scrambled EggsServed with lemon labneh and fresh herbs.
Eggs Benedict
Salmon & Avocado ToastServed on a crispy waffle.
Crispy PotatoesWith confit vegetables, poached egg, and cheese mousse.
Creamy Coral Lentil SoupServed with poached eggs and smoked salmon.
Johnny CakeWith confit vegetables, slow-cooked egg, and rocket espuma.
Herb SoufflΓ© OmeletWith crunchy vegetables.
Savory Parmesan WaffleServed with poached egg and roasted vegetables.
Crispy ChickpeasWith avocado, melting vegetables, egg, and fresh herb salad.
Β 
MIDDAYLightly Smoked Beef TatakiServed with infused oil and aged Parmesan.
Crispy FetaWith grilled watermelon, sesame, and mild ponzu.
Warm BurrataWith roasted nectarines, pistachio, and basil.
Soy–Honey Glazed ChickenWith crunchy ginger–lime salad.
Crispy ShrimpWith red cabbage, green mango, and sriracha mayonnaise.
Revisited Vitello Tonnato
Charred Vegetable SaladWith whipped feta and lemon dressing.
Lobster SaladWith fresh fruits, avocado, vegetables, and mango vinaigrette.
NiΓ§oise SaladWith marinated salmon.
Beet CarpaccioWith marinated feta, honey–sesame, and crispy feta.
Buffalo MozzarellaWith heirloom tomatoes and prosciutto.
Greek Salad
Β 
HORS D’OEUVRESChilled Cucumber VeloutΓ©With smoked yogurt and green oil.
Heirloom TomatoesWith strawberries, burrata, and white balsamic.
Open Vegetable RavioliServed in a clear broth with fresh herbs.
Beet CarpaccioWith raspberry and whipped fresh cheese.
Vegetable CevicheWith coconut–lemongrass leche de tigre.
Chilled Corn SoupWith coriander and mild chili.
Roasted VegetablesWith black tahini and toasted seeds.
Tomato Tarte TatinWith burrata chantilly and basil crumble.
Asparagus Folies
Β 
MAINRoasted Beef FilletServed with red wine shallot jus and potato gratin.
Spaghetti alle Vongole
Roasted ChickenServed with reduced jus and confit vegetables.
Stuffed PastaFilled with confit beef and mozzarella.
Crispy ChickenServed with lemon Greek yogurt and grilled vegetables.
Asian-Style Marinated SalmonServed with roasted vegetables.
Chef-Style Chicken Parmigiana
Slow-Cooked VealServed with light jus and lemon risotto.
Nobu-Style Sea BassWith mushroom risotto and vegetables.
Roasted Duck BreastServed with mild pepper or fruit sauce.
Premium BBQ Beef & PoultryServed with modern homemade sauces.
Caribbean-Style GrouperWith vegetables and sweet potato gratin.
Β 
DESSERT
Lunch DessertsPineapple CarpaccioWith hibiscus syrup and coconut ice cream.
Raspberry TartletWith pistachio cream.
Chocolate MousseClassic or tonka bean.
Strawberry–Champagne SoupWith lemon sorbet.
Mango TartareWith fresh mint and crispy tuile.
Mango–Coconut Panna Cotta
Saint-HonorΓ©
Selection of Ice Creams & Mignardises
Β 
Dinner DessertsCitrus FruitsWith olive oil crumble and ice cream.
Poached PeachWith verbena and lemon granita.
Intense Dark Chocolate MousseWith olive oil and fleur de sel.
Lime-Infused Rice PuddingWith coconut crumble.
Roasted BananaWith salted butter caramel.
Fromage BlancWith red berries and hibiscus granita.
Roasted PineappleWith coconut sorbet.
Paris-Brest
Red Berry Pavlova
Vanilla Crème Brûlée

Inquire About

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Adults
Age 13 or above
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Children
Ages 2–12
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YACHT INQUIRY

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YACHT INQUIRY

Whether you’re exploring options or ready to plan your escape, we’re here to make the process effortless.

Adults
Age 13 or above
0
Children
Ages 2–12
0

Check All That Apply

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or call us at 1 (407) 922-9696