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I N T R O D U C I N G M O O N S H A D O W2 0 2 3 M O O N Y A C H T 6 5 - 1 0 P A X - 3 C R E WGet ready to be wowed by the epitome of luxury and comfort – presenting the Moon Shadow, the latest sensationin the Moon Yacht 6ty lineup! This beauty is not just a yacht; it's a game-changer, setting a whole new standard foraffordable luxury on the high seas.Picture this: spacious accommodations that redefine comfort, a lineup of high-end water toys to amp up the fun,and a crew of three ready to make your every whim a reality. The Moon Shadow is not just a yacht; it's anexperience like no other.And here's the scoop – 25 charters are already locked in before we even set sail on the maiden voyage! This is thehot ticket, folks. Don't miss out on your chance to be part of the adventure. Secure your spot now before we're allbooked up. Your unparalleled journey into luxury awaits – seize the moment!

AMENITIES10 guests in 5 luxurious queen cabins, 2 ofwhich are VIP cabins, all with largebathrooms3 crew - captain, chef, and mateWater toys galore with a Seabob, eFoil, BoteDock, SUP’s, tube, and moreSpacious 7' ceilings below deck and multiplelarge lounging areas inside and outUnderwater lights and backlit nameExpansive flybridge with heated jacuzzi,sunbeds, and wet barLarge plush bow lounge seating area withpass thru doorFusion stereo with Bluetooth and 4 zonesLuxury tender with center console and 50hpoutboardDining area that seats 10+ comfortablyHydraulic Swim Platform and extended sugarscoops50" TV in salon

Ahoy there! I'm Captain Lené Conradie, hailing from thecharming town of George in the Western Cape of South Africa.From conquering tennis courts to crossing the mighty AtlanticOcean at the ripe age of 20, I've always been up for achallenge – big or small.Fresh out of high school, I didn't waste a moment. I dovestraight into the world of sailing, earning my Yachtmasterqualification and a bunch of other instructor credentials. I'vesailed the seas, worked at two top-notch sailing schools inSouth Africa (yes, including the country's numero uno!), andguess what? The Caribbean stole my heart.Safety is my middle name, and professionalism is my game.Creating memories that stick is my absolute jam. I take pridein ensuring all guests are not just content but downrightthrilled. I'm the captain who'd gladly sail a few extra miles justto make sure everyone's got that ear-to-ear grin. So, hopaboard, and let's make some unforgettable memoriestogether on the high seas! Captain LeneHey there! I'm First Mate Herman Bester, proudlyrepresenting the sunny shores of Saldanha on the west coastof South Africa. You see, I practically grew up with the oceanas my backyard, and I couldn't resist the call of snorkeling,fishing, surfing—you name it!Now, I started off with a degree in Sports Science, but guesswhat? Life took me on a thrilling dive into the world of scubadiving. Picture this: I earned my diving stripes during SouthAfrica's winter, so I can't help but chuckle about literallysweating while exploring the warm, enchanting waters of theCaribbean.My mission? Making sure you're not just safe but having thetime of your life at every stage of our underwater adventures.I've got this knack for detail, and I take serious pride in makingsure every vessel I work on looks tip-top.With a background in hospitality, I'm all about leaving youwith a smile on your face and memories to cherish. So, let'sdive into some fun and create lasting moments together!Mate Herman

Dave Ogren is a versatile chef with over 20 yearsof upscale culinary experience and a passion forbringing happiness to others through his culinarycreations. Whether a simple grilled cheesesandwich or an intricate multi-course tastingmenu, you can taste the love he has for his craft. As a Michigan native, Chef Dave spent summerdays of his childhood on the shores of LakeMichigan picking cherries and catching wildPerch. At this young age he discovered his love ofcooking. After attending the Culinary Institute ofAmerica in Hyde Park, New York, Dave went on towork in some of the top kitchens in New York City,Boston, and Cape Cod, including working underworld famous chef Thomas Keller at the FrenchLaundry in Yountville, California.After a long and successful career in restaurants,Dave changed his heading to pursue newopportunities as a private chef. Dave has cookedaboard multiple motor and sailing yachts cruisingthe Caribbean, Bahamas, North Eastern UnitedStates, Mexico and Tahiti.On his off-time, Dave enjoys the culturalexperiences of traveling, he is an avid scuba diverand loves to enjoy nature through kayaking,camping, hiking and mountain biking. Chef David

Sample MenuDay One - Arrival Welcome Snacks / Lunch Fig and Goats Cheese Flat Breads with Arugula, Prosciutto and Balsamic Crisp Raw Vegetables with Hummus and Buttermilk Ranch Turkey-Bacon Avocado Wraps Chips and Salsa Guacamole Dinner Herb Roasted Pork Tenderloin with Asiago Polenta, Marinated Tomatoes, Broccolini and Balsamic Loaded Chocolate Fudge Brownie with Vanilla Ice Cream, Pecans, Caramel and Coconut Day 2 Breakfast Fresh Fruit Quiche of the Day Roasted Potatoes Crispy Bacon Acai Cup Lunch Jumbo Lump Crab Cake with Tropical Fruit Salsa, Green Goddess Aioli Mixed Green with Passionfruit Vinaigrette and Crisp Vegetables Jerked Sweet Potato Fries (also available on a brioche bun with lettuce, tomato and onion)5pm Snacks Spinach and Artichoke Dip with Pita Chips Watermelon Skewers with Prosciutto, Feta, Jalapeño and Balsamic Dinner Roasted Black Angus Filet with Lobster Sauce, Chimichurri Potatoes and Asparagus Pina Colada Cheese Cake Cups Day 3 Breakfast Fresh Fruit Cheesy Scrambled Eggs with Peppers and Onions Roasted Potatoes Crispy Bacon Maple Pecan French Toast Muffins with Fresh Whipped Cream Lunch Tuna Poke Bowls with Coconut Sticky Rice, Avocado, Snap Peas, Marinated Cucumbers, Crab Salad, Roasted Broccoli (Chicken, Seared and Raw Options Available) Assorted Sauces and Toppings 5pm Snacks Bruschetta on Olive Oil Crostini Goats Cheese with Balsamic Roasted Blueberries Dinner Roasted Airline Chicken Breast with Creamy Parsnip Mash, Thyme Roasted Mushrooms, Green Beans Tiramisu Cups Day 4 Breakfast Fresh Fruit Avocado Toast with Radish, Jalapeño and Sunflower Seeds, Everything Bagel Seasoning Poached or Scrambled Eggs - Available on request Roasted Potatoes Crispy Bacon Fruit and Granola Yogurt Parfait Lunch Jerked Chicken Tacos with Avocado, Tropical Fruit Salsa, Baja Sauce and Cilantro Tortilla Chips with Salsa and Guacamole Yellow Rice and Cuban Beans Mixed Greens with Chipotle - Lime Vinaigrette 5pm Snacks Meats and Cheese Board with Olive Oil Crostini Dinner Black Miso Roasted Grouper with Caribbean Coconut Curry Broth, Steamed Bok Choy and Jasmine Rice Key Lime Pie with Fresh Whipped Cream and Raspberry Sauce Day 5 Breakfast Fresh Fruit Eggs Shasuka - Eggs Baked with North African Stewed Peppers, Tomato, Onion and Spices with Toasted Pita and Feta Cheese Crispy Bacon Freshly Baked Pan Chocolate Fruit Smoothie Lunch Romaine and Shredded Kale Caesar Salad with Parmesan Crostini and Lemon (Choice of available Protein) Warm Rolls with Butter 5pm Snacks Sweet and Sour Pineapple Chicken Skewers Dinner Korean BBQ Braised Short Ribs with Creamy Whipped Potatoes, Maple-Sriracha Brussels Sprouts and Crispy Green Onions Strawberry Short Cake CupDay 6 Breakfast Fresh Fruit Chiliquelees Rancheros - Baked Tortilla Chips with Red and Green Salsa, Sour Cream, Avocado, Jalapeño, Cilantro and Melted Cheese Lunch Dave’s Fancy Chicken Sandwich with Lettuce, Tomato, Red Onion, Avocado and Pepper Jack Cheese, Toasted Brioche Bun, Chipotle Ranch Truffle Parmesean Fries Mixed Greens with Roasted Garlic Vinaigrette Dinner Mango Chili Marinated Chicken Skewers Steamed Basmati Rice Ginger Stir Fried Vegetables Soy Glaze Chocolate Mousse with Fresh Whipped Cream and Biscoff Cookie Crumble Day 7 Breakfast Fresh Fruit Mini Frittata Egg Cups with Peppers, Onion and Cheese Smoked Salmon with Cucumber, Capers, Red Onion, Creme Cheese Toasted Bagel Roasted Potato Lunch Caribbean Lobster Quesadillas with Peppers, Onions and Melted Cheese Tomato Salsa, Guacamole Baby Spinach Salad With Tropical Fruit Dinner Roasted New Zealand Lamb Chops with Butternut Squash Puree, Snow Peas, Mint, Lamb Sauce Seasonal Fruit Cobbler with Vanilla Ice Cream Day 8 - Drop OffBrunch Fresh Fruit Classic Eggs Benedict Waffles with Berries Whipped Cream and Maple Syrup Crispy Bacon Roasted Potatoes

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