PERPETUAL BLUE

2013 β€’ 8 GUESTS β€’ 4 cabins

Specifications

Length: 59.00 Ft

Builder: Fountaine Pajot

Year: 2013

Terms: Inclusive

Beam: 28 Feet

Draft: 4.5 Feet

From $24,700 to $28,000 per week

See Price Details for premium holiday rates

Description

PERPETUAL BLUE is a refreshed 59’ Fountaine Pajot sailing catamaran, revitalized from 2022–2025 to deliver boutique-hotel polish with the freedom of a true sailing escape. Sleeps up to 8 in 4 queen cabins—each with a private ensuite—so everyone gets comfort and privacy. Bright interiors, smart ventilation, and full A/C keep the salon and cabins cool and breezy, while the outdoor living is made for Caribbean days: relaxed alfresco dining, an inviting aft lounge, and elevated top-deck seating for cocktails, reading, and endless views. Highlights include upgraded systems for smoother, quieter cruising—improved engines, water system, and steering—so the experience feels effortless from bow to stern. Refreshed, refined, and ready to roam—PERPETUAL BLUE is island calm with serious capability.

Features & Amenities

  • Max Guests: 8
  • Total Cabins: 4
  • Queen Cabins: 4
  • Showers: 4
  • Electric Heads: 4
View Yacht Layout

Comfort

  • Water Maker: 250L/Hr
  • Jacuzzi: No

Entertainment

  • Kids Okay: Yes
  • Minimum Age of Kids: Water Safe - Potty trained a m
  • Internet Access: Onboard WIFI
  • iPod / Device Hookups: Yes
  • Salon Stereo: Yes
  • Salon TV / DVD: No
  • Board Games: Yes
  • Special Diets: Yes
  • Kosher: Inq
  • BBQ: Yes
  • Crew Smokes: No
  • Guest Smoke: No

Water Sports

  • Dinghy: 13' Caribe Dry
  • Dinghy Horsepower: 25HP
  • Dinghy Pax: 6
  • Wake Board: No
  • Tube: Yes
  • Knee Board: No
  • Snorkel Gear: Yes
  • Underwater Camera: No
  • Kayak: 2
  • Stand Up Paddle Boards: Yes
  • Floating Mats: Yes
  • Jetskis: No
  • Other Toys:

    6 Person Dinghy With 25 HP
    2 Stand Up Paddle Boards
    2 1-Person Inflatable Kayaks
    1 Adult Water Ski
    1 Towable Tube
    Floating Mats
    1 Large Floating Ring
    Snorkel Gear

  • Water Skis: Kids (0)

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 Leewards, Caribbean Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
  • Winter Operating Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
  • Preferred Pickups: AYH Red Hook St Thomas
  • Other Pickups: Nanny Cay
  • Turnaround: 48 hrs minimum Hours
  • Flag: BVI

rates & availability

SEASON PASSENGERS
2 3 4 5 6 7 8
Winter 2025 to 2026 $25,000 $25,000 $25,000 $25,000 $26,000 $27,000 $28,000
Summer 2026 $25,000 $25,000 $25,000 $25,000 $26,000 $27,000 $28,000
Winter 2026 to 2027 $25,000 $25,000 $25,000 $25,000 $26,000 $27,000 $28,000
Summer 2027 $25,000 $25,000 $25,000 $25,000 $26,000 $27,000 $28,000
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 Kendrick
Captain Kendrick is an accomplished sailor with a deep passion for exploration, adventure, and life at sea. Most recently, he completed a solo transatlantic crossing from Florida to Scotland aboard Spindrift, his Southern Cross 35β€”a major milestone in his lifelong dream of sailing solo around the world. Now taking a brief pause from that pursuit, Kendrick is excited to return to the Caribbean for an unforgettable charter season.

A native of California, Kendrick grew up racing dinghies and instructing sailors from a young age, including adaptive sailing for individuals with disabilities. He also served as a volunteer Watch Leader aboard tall ships in Canadaβ€”an early introduction to leadership and seamanship that would set the tone for his career. With over 20 years of experience teaching sailing at all levelsβ€”from beginner dinghy sailing to offshore cruisingβ€”he brings both expertise and patience to every voyage.

Kendrick earned his sea legs running charters in California’s Channel Islands before working several seasons in the British Virgin Islands. His love for island life is matched by his enthusiasm for explorationβ€”whether it’s discovering hidden coves, hiking lush island trails, scuba diving vibrant reefs, or tracing the historic routes once sailed by pirates evading the Royal Navy.

An avid traveler and reader, Kendrick has a special love for remote and wild places. Personal highlights include backpacking the Isle of Skye, snorkeling with sharks in Tahiti, and most recently, sailing through the Western Isles of Scotland.

For Kendrick, nothing compares to dropping anchor in a quiet bay, sharing stories and laughter as the sun sets over the sea. With a spirit of adventure and a deep respect for the ocean, he invites every guest aboard to experience the magic of sailing and the timeless charm of the Caribbean.

Chef Mia
Chef Mia brings a beautiful balance of culinary expertise and a deep love for the ocean to every charter experience. Her journey to becoming a yacht chef has been shaped by two lifelong passions: the professional kitchens where she trained and the sailing adventures that have taken her across oceans.

Mia began her culinary career as the sole cook in a busy children’s nursery, preparing nutritious, balanced meals for up to 40 children daily. This role honed her ability to meet a wide range of dietary needsβ€”including allergies, intolerances, and specific preferencesβ€”with care, creativity, and flexibility. It was here she developed a foundational skill that remains a hallmark of her cooking today: crafting menus that are both accommodating and inspired.

She later earned her SVQ Level 4 in Professional Cookery while working in award-winning restaurants, where she fine-tuned her attention to detail, flavor, and presentation. These years instilled a love for high-quality cooking and the joy of delighting others through food.

Sailing, however, has always been in Mia’s blood. As a child, she sailed halfway around the world with her familyβ€”an experience that sparked a lifelong love for the sea. In recent years, she has logged more than 6,000 nautical miles aboard both monohulls and catamarans, sailing from South Africa to the Caribbean. Along the way, she has mastered the art of provisioning in remote locations, using local ingredients creatively, and preparing comforting, flavorful meals even in the most challenging conditions.

For Mia, cooking on a yacht is about more than just foodβ€”it’s about creating unforgettable moments. Whether it’s a relaxed breakfast at anchor, vibrant sharing plates after a swim, or a beautifully plated dinner under the stars, she takes pride in tailoring every dish to the guests’ tastes and needs. Her thoughtful approach ensures that each meal becomes a highlight of the day.

When she’s not in the galley, Mia enjoys being on deck, hiking ashore, or unwinding with good music and a book. Her calm presence, passion for service, and love of both land and sea make her an exceptional addition to any charter.

With Chef Mia on board, guests can expect a warm, welcoming atmosphere and cuisine that nourishes the body and soulβ€”one delicious, memorable meal at a time

Sample Menu

Day BreakAll breakfasts served with a fruit platter, yogurt with berry compote, homemade granola, and juice.
Traditional Scotch PancakesSweet pancakes served with your choice of crispy bacon, fresh fruit, syrup, or chocolate spread.
Avocado & Salmon BagelsToasted bagels topped with sliced avocado, delicately smoked salmon, scrambled eggs, microgreens, and a balsamic glaze drizzle.
Fresh American WafflesServed with crispy bacon, fruit compote, and a selection of spreads.
Sourdough Toast with Smashed AvocadoThick-cut griddled sourdough topped with chunky smashed avocado and tangy tomato salsa, finished with lime juice and balsamic pearls.
Traditional Eggs BenedictToasted English muffins with crispy bacon, poached eggs, and homemade hollandaise sauce, topped with microgreens.
French ToastThick-sliced brioche dipped in a rich egg batter, griddled and topped with compote and fresh berries.
Breakfast FrittataA silky egg base with the chef’s selection of seasonal toppings.
Cinnamon RollsA platter of warm cinnamon rolls drizzled with cream cheese frosting, served fresh from the oven.
Β 
MiddayMake Your Own Poke BowlSeasoned sushi rice with a topping bar of lime-marinated tuna, pickled red onion, cucumber, pineapple, avocado, julienned carrots, and nori crisps.
Hummus Bil LahmeA Lebanese-inspired mezze: spiced hummus topped with sliced sirloin, toasted pine nuts, smoked paprika, and olive oil, served with buttered flatbreads and a feta-and-apple couscous salad.
Pizza on the GrillA selection of margarita, caprese, meat feast, and Greek-style pizzas, served with watermelon and feta summer salad.
Steak FajitasSliced peppered steak in flour tortillas with fluffy rice, sliced avocado, and a courgette, rocket, and feta salad.
Sandwich BarFreshly baked focaccia with a selection of cheeses, meats, vegetables, and dips, served with a summery pasta salad.
Β 
Hors d’OeuvresHummus PlatterCreamy hummus served with sliced vegetables, topped with diced olives, red onion, mint, and pomegranate.
Cantaloupe, Parma Ham & Mozzarella SaladCantaloupe, parma ham, and mozzarella with cucumber, blackberries, and honey vinaigrette.
Beetroot BruschettaToasted bruschetta topped with sundried tomatoes, honeyed goat cheese, rocket, and balsamic glaze.
Chili-Loaded NachosCrispy nachos topped with guacamole, pico de gallo, and shredded cheese.
Smashed New PotatoesCrispy smashed potatoes served with baked beetroot dip, yogurt dressing, and olive oil.
Charcuterie BoardA selection of cheeses, cured meats, pickles, crackers, jams, grapes, and more.
Β 
Main
Tuna MicuitSeared tuna coated in sesame seeds, served with sticky rice, nori, and edamame beans.
Burger Night!Juicy homemade cheeseburgers served with red cabbage slaw and spiced potato wedges.
Fish TacosTender red snapper tacos in flour tortillas with red cabbage, avocado, and a spicy yogurt drizzle.
Italian NightPasta alla salmone served with a fresh caprese salad with balsamic pearls and herb oil, followed by coconut and lime semifreddo.
Risotto with Mahi MahiVibrant pea and mint risotto topped with grilled mahi and finished with a truffle oil drizzle.
Pomegranate, Lemon & Za’atar Spiced ChickenChicken drumsticks cooked in rice with pomegranate molasses, lemon, and za’atar, served with tzatziki and chopped salad.
Β 
DessertsPoached PearDelicately poached hibiscus-flavored pear served with vanilla ricotta buttercream and a reduced hibiscus citrus syrup.
Lemon TartTangy citrus tart in shortcrust pastry served with homemade fruit sorbet.
Nutella Skillet CookieGiant chocolate chip cookie stuffed with Nutella and baked in a cast-iron skillet.
BrowniesFudgy gluten-free brownies served warm with a scoop of homemade vanilla ice cream.
Coconut & Lime SemifreddoA refreshing frozen tropical dessert brightened with citrus notes.
Lemon PossetA delicate, creamy lemon dessert served with fresh berries and a tuile leaf biscuit.
Homemade Fruit SorbetsSeasonal fruit sorbets, light and refreshing.

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

Adults
Age 13 or above
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Children
Ages 2–12
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