Interested in Chartering This Yacht?
AQUA LIFE is offering the option of a special fishing experience with the addition of their 43' Viking Sportfish for the serious angler.
43’ Viking Yachts Express “Roll With It”
The above tender at an additional fee ($15,950) for week charters only.
The “Roll With It”, a 2002 43’ Viking Express, is one of the Southeast’s premier luxury charter fishing boats.
Completely refit from bow to stern and recommissioned for charter in 2017, the “Roll With It” boasts state of the art Garmin electronics,a JL audio entertainment system, soft-touch leatherette cushions, tuna tower,outriggers, and a teak cockpit & helm.
On board the “Roll With It” you can relax out of the elements in an air-conditioned and weather-proof helm with seating for 10.
With the finest tackle, tournament winning crew members employing the latest fishing techniques, the “Roll With It” is sure to leave you with a lifetime of memories.
Length 43 ft / 13.1 m
Year Built 2002
Cruising Speeds 29 kts / 53.7 km/h
Engines (2) MAN V8-800HP
Beam 15 ft 11 in / 4.8 m
Builder Viking Yachts
VAT Registered No
Draft 4 ft 5 in / 1.3 m
Flag United States2017 31' Regulator Fishing Boat
The Regulator 31 is built tough with twin Yamaha F300C outboard engines, plus a saltwater wash down, livewell plumbing, insulated forward fish boxes, in-deck illuminated locking rod storage and a 40-gallon freshwater system with washdown and cockpit shower.
Seats up to 12 riders.
Ipod and iphone docks in most cabins
Forward galley tv
2x Inflatable towables
Karaoke Machine with a variety of music to choose from
Submersible swim platform
One 2 person kayak and an underwater Seedoo sea scooter
Keep in mind we can always add to this itinerary or remove items. It is designed to be flexible for weather issues and client wants/needs. We can change times to suit your preferred meal times and other factors. Please let us know what you would like changed.
Above charters to include $4500 ROUND TRIP delivery to Marsh Harbor or Nassau, Bahamas
Arrival day (if Sunday)-
-Arrival in the AM.
-Settle in and do safety briefing then head to Nippers on tender for lunch and beverages. (Nippers is the Sunday Hot Spot for locals and tourists alike, Excellent people watching and fun for everyone)
-While at Nippers crew will move boat to anchorage at Green Turtle
-7:00pm Dinner on board Aqua Life
-7:30am Breakfast on either the Aft Deck or Sky Lounge
-8:15am depart Aqua Life for Dive check in with Brendals dive center make sure everyone has dive cert cards.
-9:30-2:30 -2 tank dive, Crew will send you with lunches and snacks, water provided by Brendals as well as cooler space for choice of beverages from Aqua Life.
-2:45pm Tender will pick you up at drop off location
-4:15pm Head to Pig Beach to feed the pigs great for photos and then swoop around the island to swim with the sting rays and turtles!
-6:30am Breakfast in the Salon
-7:00am Go Fishing on Tender while Aqua Life moves to Man-o-War anchorage. Meet at boat around 1:00pm for Lunch on the Aft Deck (depending on the fishing at that time you can choose to stay out and fish longer. Snacks will be on board for your enjoyment in the event you choose to fish later)
-Enjoy the toys and sunshine at anchor (paddle boards, Lilly pad, jet skis, wakeboard etc) or go to Man-o-War to shop the town's famous hand bags at the Sail Shop, bags are made from recycled boat sails, canvas and other fabrics for durable fun and unique souvenirs .
-7:00pm Sunset Picnic Dinner on the Bow (for smaller parties) or Dinner on the aft deck for a full boat.
-8:00am Breakfast on the aft deck or in the salon
- 1:00 Option to eat lunch on boat in the sky lounge or on the beach
-Afternoon at Hopetown to see the lighthouse and see the town or Enjoy the toys and sunshine at anchor (paddle boards, Lilly pad, jet skis, wakeboard etc)
-Mother ship will move off to Barrier Island near Pete's Pub
-7:00pm Dinner option on board or at Fire Fly Resort (please let us know if you want to eat at Fire Fly Resort one night and what time as we'll need to make a reservation, it is suggested that you do Hopetown and Fire Fly on the same night due to their location)
-8:30am Breakfast on the aft deck or in the salon
-9:30am Snorkeling at Sandy Kay AKA Wrist Reef
-Lunch at Pete's Pub followed by Blue hole swimming
-7:00pm Dinner on board in the Sky Lounge
-8:30 Breakfast in the sky lounge
- Option to fish or go Tubbing and Wake boarding depending on your preference.
-Picnic Lunch on Tahiti beach followed by happy hour at Cracker Pees..
- 7:00pm- Dinner in the Salon
-9:00pm- Karaoke Night on board with our extensive library and your DJ for the Night CAPPY AND CREW!
-7:00am Departure for Harbor View Marina
-8:00am breakfast while underway
-9:30am Fuel up everything and review expense report with Primary and Captain
-Departure for airport
- Vessel Info
- AQUA LIFE
- Year Built:
- United States
- Scott Carpenter
- Captain Tiago Palma, Chef & 2 crew
- Dimensions, Speed, & Specifications
- 94 ft (28.7 m)
- Max Speed:
- 23 kts (43 kph)
- Cruise Speed:
- 19.3 kts (36 kph)
- 2x Caterpillar 1600hp
- 20 ft (6.1 m)
- Min. Draft:
- 5 ft 11 in (1.8 m)
- Max. Draft:
- 5 ft 11 in (1.8 m)
- At anchor (0 speed)
Sleeps 8 in 4 Cabins
- AmmenitiesCell phone, DVD library, Indoor audio system, iPod dock, TV all cabins, TV saloon, Wi-Fi, 31ft / 9.70m 600hp Regulator, 43ft / 13.10m 1600hp Tender, Assorted water toys, Beach games, Board games, Kayak, Paddleboards multiple, Tube - towable, Wakeboard, Wave runners multiple (sitdown), BBQ, Deck shower, Fishing gear - light, Sun loungers, Swim platform
- DivingNot Insured, Underwater scooter
- Crew ProfileCaptain: Tiago Palma (42)
RYA Offshore license & now 200 gross ton license and Portuguese yacht license unlimited
Captain Tiago Palma was born in Lisbon, Portugal. Tiago started sailing at only 6 years old. He studied Oceanography and has extensive experience sailing, diving, windsurfing and sport fishing in some of the best locations around the world with 3 Granders caught.
In the summer of 1996, he joined the yachting industry in Portugal as a deckhand and after two years became a Captain. Tiago has vast charter cruising experience ranging from the Caribbean, to the Mediterranean, the Pacific waters off Costa Rica, Panama and even the remote waters off west and east Africa.
Tiago is a consummate mariner providing his guests with a safe and memorable experience. In his spare time Tiago’s passions are photography, diving, fishing and traveling the world.
Last 3 yachts on:
M/Y Apogee, Azimut 88’
M/Y. Flawless III, Azimut 116’
M/Y Bwana, Ferretti 80’Stewardes: Claudia Vieira (44)
5 years experience on yachts
Claudia was born in a Portuguese island, S. Miguel, in the Azores archipelago where she developed a love for the sea. Claudia joined the yachting industry in the Mediterranean and quickly grew her skills and passion for her work on yachts.
Her degree in Social Education, combined with her bubbly personality, makes Claudia an excellent addition to the yacht.
Claudia is looking forward to providing her guests with superb service delivered with a smile to make every AQUA LIFE yacht holiday memorable.
Onboard, you will find she is always eager to assist her guests in any way possible to make each stay aboard AQUA LIFE enjoyable and unforgettable.
Last 3 yachts on:
M/Y Apogee, Azimut 88’
M/Y. Flawless III, Azimut 116’
M/Y Bwana, Ferretti 80’Stewardess: Carly Parker
As well traveled as they come, Carly has been to nearly all 50 states and has been living abroad since 2010- first in Seoul, South Korea then London, UK back and forth from Dubai, UAE. Aside from this worldly education, Carly holds a BS in Biopsychology with a concentration in Behavioral Neuroscience from Florida Atlantic University. She has been taking piano lessons for about 12 years and enjoy playing.Chef: TBA
On Aqua Life we want nothing but the best for our guest. Service and great dining is important to the charter and we have a couple different chefs on standby that we can hire to make every charter a custom experience.
Chef is freelance.
We know you're going to want to eat out a few times at local restaurants and we can discuss which days you'd like to do this when you arrive and what works with your schedule.
French pressed coffee, hot cocoa, water and juice we do have the ability to make cappuccino and lattes as well
Avocado and Poached Egg Caprese- This is poached eggs on a bed of avocado and wheat toast topped with sautéed onions and tomatoes with a drizzle of Balsamic glaze. Our owners love this healthy breakfast that gets them ready for the day.
Continental style breakfast- We typically set up toast, waffles, muffins and bagels with a selection of jellies and jams and cream cheese and honey. Bowls of Yogurt and granola and dishes of fresh fruit and a dish of boiled eggs. We can add more items to this, it is just our basic continental layout.
Fish and grits or shrimp and grits- Whenever our guests catch fish we love to cook their fresh catch and this is a great hearty breakfast to prepare you for a day of activities. If the weather wont allow fishing we have frozen grouper and shrimp as back up. Cheesy grits topped with fish or shrimp and a savory taso gravy. I can also add fried eggs to this if you'd like as I know many clients enjoy breaking a creamy egg yolk over their grits and gravy.
Killer Quiche- Spinach mushrooms and onions with chunks of chorizo and bacon baked into a flaky pie crust and served family style with fresh fruit and toast
Mascarpone Stuffed French toast- Thick slices of fresh baked bread made into decadent french toast stuffed with cinnamon sugar mascarpone and fresh fruit drizzled with maple syrup.
Honey Garlic chicken skewers- Marinated honey garlic teriyaki chicken grilled over our deck grill and paired with delicious, fluffy jasmine rice and topped with roasted broccoli and sesame seeds
California Turkey club wraps- Savory tuscan turkey breast wrapped up with chipotle mayo avocado lettuce bacon and provolone cheese. This is a great option for a beach picnic when paired with a fruit salad and Matt's famous Redneck Caviar. A dip/salad loaded with Black beans, shoe peg corn, onion and jalapeno.
Buffalo chicken pinwheels- These are a mild buffalo marinated chicken salad with cheddar cheese wrapped up into pinwheels with flour tortillas. I love to serve these with salsa, queso and a vegetable platter with ranch or blue cheese dressing.
Philly cheese cake sliders- Seared thin sliced deli beef with onions, peppers and mushrooms topped with provolone cheese and baked to goey, savory goodness. Paired with a variety of chips to pull from and a big green salad.
Honey mustard chicken bacon salad- A delicious main dish salad with an unbeatable combination of grilled honey mustard chicken, smoky bacon, creamy avocado, juicy tomatoes and spicy red onions on a bed of fresh crisp greens.
Roasted Pear Salad- Arugula topped with dried cranberries, blue cheese and walnuts stuffed inside a roasted pear with a lemon and honey dressing. A refreshing lunch for your sun filled days.
Happy Hour Appetizers:
Bacon wrapped pineapple skewers served with pork spring rolls and a sweet and spicy dipping sauce
Spinach artichoke dip with pita chips and crackers
Apple Brie Crustinis- This is a warm and goey slice of brie baked with thin apple slices on thin sliced, toasted baguettes topped with a drizzle of honey and chopped walnuts
Cucumber bites- Cucumber chips topped with savory herb cheese and smoked fish
Warm figs with Goat Cheese and Pistachios- Salty, sweet, tangy, this dish hits all the flavor notes. Figs stuffed with goat cheese and topped elegantly with pistachios and a balsamic glaze
Southwest Meatball Skillet- 2 bite meatballs cooked in a delicious southwest sauce with roasted corn and black beans served with cheese quesadillas and a side of sour cream and salsa
Fancy Pants Chicken- A tasty, gorgeous, chicken dish with spinach, mushrooms, & prosciutto cooked in a white wine sauce that your family will love, paired with parmesan pasta and a side salad
Pesto Pork Tenderloin- Fresh pork tenderloin with a pesto rub marinated to tender deliciousness paired with pepper couscous and a 3 greens casserole. Individual ramekins of 3 savory greens in a béchamel sauce topped with crispy toasted panko.
Jamaican curry shrimp- A Caribbean favorite! Shrimp sautéed in a sweet and savory yellow curry over a bed of rice finished with a sprinkle of fresh herbs.
Mini Beef Wellington- Beef Wellington is a preparation of filet steak coated with pâté and duxelles, which is then wrapped in puff pastry and baked. Topped with al dente asparagus and manchego roasted cauliflower.
Beer braised pulled pork- A Guinness International braised pork shredded with a delectable tangy barbecue sauce. Served with a vegetable fritter, carrots and zucchini packed into a patty and toasted with a tzatziki drizzle and sautéed green beans.
Fish Cakes- A lump sensation to put Maryland style crab cakes to shame topped with a chipotle sauce
Cashew Crusted Fish- You catch it we cook it! Your catch crusted and baked with coconut and cashews served with local style rice and peas alongside a delicious brussel sprout mushroom and balsamic casserole.
Caribbean Surf and Turf - Split lobter tail with red curry steak and jasmine rice, served alongside pork and red cabbage spring rolls and and asian Slaw.
Baileys Irish Cream Cheesecake with and Oreo or graham cracker crust
Hibiscus tea lemon bars -a wonderful twist on everybody's favorite lemon dessert!
Molten lava cakes topped with ice cream and chocolate drizzle
Mango Sorbet atop fresh strawberries and pineapple Chunks
Pineapple Upside down cakes served warm with vanilla bean ice cream and caramel.
Triple Chocolate Ganache Cake served with vanilla icecream