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I N T R O D U C I N G D E S T I N Y U N B O U N D2 0 2 4 B A L I 5 . 4 - 1 2 P A X - 2 C R E WAhoy, adventurers! Meet Destiny Unbound – your passport to the ultimate panoramic charter experience in the Caribbean! Freshly arrived in January 2024, she's here to redefine luxury and leave you utterly breathless.Picture this: a clean-cut interior design that's as sleek as it gets, and expansive social areas that scream opulence. On deck,you've got a spacious flybridge for those jaw-dropping views, a pass-thru front door for seamless transitions, and a sprawlingforward deck equipped with tables, seating, and sun loungers for your ultimate relaxation.Hold onto your hats because Destiny Unbound takes it up a notch with a massive tilt-and-turn door and sliding windows. Thatmeans you get to choose between the lavish interior or the open-air dining and lounging spaces, depending on the weather. Accommodating up to 12 guests with fully outfitted single forepeaks onboard, this 5-star luxury charter yacht is the epitomeof modern style. Get ready to be pampered and experience nautical elegance at its finest with Destiny Unbound!

AMENITIES12 guests in 6 queen en-suite cabinswhen the crew swaps from their queeninto 2 single v-berths in the forepeaks2 crew - captain and chefMultiple large lounging areas insideand out, pass thru door, and hugeforward lounging area complete withsun awning for those hot daysGreat flybridge with seating area,cocktail tables, and sun padsLuxury tender with center console and50hp outboard

I'm Captain Jake, a North Carolina native who traded the hills for the ocean waves. Afterstudying business and EMS in Charlotte, I veered off the traditional path to become aprofessional Raft Guide and Rock-Climbing Instructor. My love for the sea led me back tothe coast in 2014, where I started my yachting journey as a crew member, maintainingyachts both above and below the waterline.From day charters in Miami, offering parasailing, scuba diving, and sunset sailing, Iquickly moved up the ranks. I became the first mate of a mega yacht, sailing around theGreat Lakes, the East Coast of North America, The Bahamas, Exumas, and Puerto Ricobefore finding my haven in the Caribbean.Exploring the warm Caribbean waters is my passion. The best part of my day is guidingguests to my favorite snorkel/dive spots, sharing my knowledge and appreciation for themagnificent underwater world unique to the Caribbean. My ultimate wish is to ignite inmy guests an overwhelming passion for the ocean, ensuring they leave with smiles asdeep as the sea. Captain Jake

Hey there, I'm Chef Joe!I'm all about delicious food andthrilling underwater adventures. With7 years of experience as a chef andscuba diving instructor, I've perfectedthe art of cooking while exploring thedepths of the ocean.From bustling kitchens to luxuryvessels around the Bahamas andBVI’s, I've been whipping upmouthwatering dishes and leadingexciting dives, sharing my passionwith fellow enthusiasts.Join me as I blend culinary excellencewith underwater exploration, creatingunforgettable experiences one dishand dive at a time!Chef Joseph

Sample Menu| Breakfast |Served with Tea, coffee, fresh juice and a fruit platterClassic eggs Benedict with hollandaise & thick cut bacon on English muffinsHashbrowns topped with smoked salmon, whipped cream cheese, avocado & fluffy scrambled eggsBrioche French toast with a blueberry compote and crispy bacon and browned butterSourdough toast topped with avocado, burrata, arugula & thick cut bacon American fry-up of eggs, sausage, bacon & mushroomsLoaded breakfast croissants with mature cheddar, scrambled eggs, bacon and spicy mayo | Lunch | Spicy sesame tuna poke bowls on sushi rice with furikake, wakame seaweed salad and avocadoMaryland-style crab cakes on a classic Caesar salad with crouton crumbs, avocado & hard boiled eggDeluxe salmon fishwiches on a brioche bun, served with creamy slaw and sweet potato friesMexican spread of carne asada & local fish tacos, quesadillas & charred corn saladMarinated chicken skewers served on a bed of chimichurri fava beans & wild rice, garlic-yoghurt drizzleand seasonal side salad | Snacks/Appetizers |Mini brioche lobster roll sliders with Asian spiced kewpie mayoCrudités with homemade hummus & pitaParma ham wrapped melon & caprese skewersBaked feta bites wrapped in phyllo and drizzled with honey & sesameAsian chicken lettuce cups topped with satay sauce and honey roasted peanutsClassic homemade tomato & basil bruschetta with parmesan shavingsFresh ceviche marinated in a coconut-lime dressing, served with plantain chipsCheese & charcuterie board with figs, berries, hot honey and wholewheat crackers | Dinner | Tuscan shrimp tagliatelle in roasted red pepper sauce and whole roasted cherry tomatoesSurf & Turf evening; whole grilled fillet tenderloin steak with pink peppercorn & cognac sauce, grilledlobsters, duck fat roast potatoes & charred asparagusGreek style lamb meatballs in tomato & orzo, served with a classic Greek Salad and flatbreads and mezzePan fried local line-fish on top of crushed baby parsley potatoes with charred broccolini and a browncaper butter sauceSous vide short rib ragu served on parpedelle pasta served with a rocket & parmesan salad | Dessert |Flourless chocolate torte smothered in chocolate ganachePavlova nests with labneh, whipped cream, berries and figsMesh Om Ali (baked phyllo milk pie) served with honeycomb ice-creamClassic baked NY style cheesecakeTropical baked cobbler served with whipped marscapone creamVanilla panna cotta with macerated strawberries

U S V I R G I N I S L A N D S , B R I T I S H V I R G I N I S L A N D S , S A I N T M A R T I N /S A I N T B A R T H S , A N G U I L L A , A N D T H E B A H A M A S P L E A S E E N Q U I R E F O RF U R T H E R D E T A I L SB O O K I N G @ T H E - Y V C . C O M