Interested in Chartering This Yacht?
2012 Winner: Best Overall & Entree, Chef Joseph Stiles
2011 Winner: Best in Show Motor Yacht
You’re about to embark on a Caribbean charter experience unlike any other. It is superbly equipped. It is excellently crewed. It is richly decorated. It is perfectly designed. But best of all, it is absolutely fun-filled. From bow to stern, motor yacht Freedom has been extensively redesigned and refitted. No expense has been spared in making her the ultimate in luxury, entertainment, dining and all-out yachting adventure.
Whether at the end of a full day of sunning, diving, kayaking or just relaxing, entering your spacious stateroom is a retreat all unto itself. Exquisite designer fabrics lure you into the custom-made bedding and comfy pillows. Well-crafted oak cabinetry and beautifully lit interior walls create a warm and inviting ambience.
Motor yacht Freedom offers an impressive, full-width master stateroom with a king-size bed and ensuite his and her bathrooms. Separating the two sides is a large glassed-in marble shower. Easily drawn curtains offer even more privacy. There are plenty of cabinets, drawers and closet space for all your personal belongings plus a full-size desk area. Forward along the extra wide passage way are three more staterooms. Two offer queen-size beds with plenty of walk around space and their own ensuite bathrooms and shower. One stateroom is perfect for kids with twin beds and a pullman for a younger child. It also has its own bathroom and shower.
Not yet ready for slumber? Then watch your favorite TV show or movie on your HD flat screen TV/DVD with a dedicated satellite receiver. Connect with friends or update your Facebook through our high-speed internet
Wi-Fi. Or plug in your iPod and lie back as you listen to your own music selections or podcasts.
Unwind even more by stepping into your spa-like bathroom with its modern vanity and full-size shower. Finally, wrap yourself in one of our luxuriously thick cotton robes. Everything you need is right here. And anything you desire is well within reach.
"We want our clients to have fun, relax and enjoy every moment while on Freedom. I take great pride in providing that personal touch that makes clients feel special and well cared for."
- FREEDOM 120
- Year Built:
- Year Refittted:
- United States
- Northstar Marine
- Broward Marine, Inc.
- Captain Matthew Doudera, Chef & 3 crew
Dimensions, Speed, & Specifications
- 120 ft (36.6 m)
- Max Speed:
- 20 kts (37 kph)
- Cruise Speed:
- 15 kts (28 kph)
- 2x Detroit Diesel, 16V92, 1450hp
- 23 ft (7.3 m)
- Min. Draft:
- 5 ft 11 in (1.8 m)
- Max. Draft:
- 5 ft 11 in (1.8 m)
- At anchor (0 speed)
Sleeps 9 in 4 Cabins
FREEDOM can accommodate 8 guests in 4 cabins.
The Master cabin has a king size bed, shower and toilet.
2 Guest cabins have a queen size bed, shower and toilet.
A Guest cabin has a twin bed, a pullman, shower and toilet.
FREEDOM is fully air conditioned through out.
Crew has a separate companionway, heads and shower.
AmmenitiesCD library, Cell phone, Cinema, DVD library, DVD player saloon, Games console, Indoor audio system, iPod dock, Media movie server, Satellite phone, Satellite TV, TV saloon, Wi-Fi, 17ft / 5.40m 115hp Novurania, 36ft / 11.20m 900hp Intrepid, Beach games, Board games, Kayaks multiple, Kite board equipment, Kneeboard, Paddleboards multiple, Tube - towable, Wakeboard, Water skis - adult, Water skis - child, Water trampoline, BBQ, Deck shower, Exercise equipment, Fishing gear - heavy, Fishing gear - light, Jacuzzi on deck, Kosher, Special diets, Swim platform
DivingInsured, Crew can instruct, Diving if certified, Diving lights, Seabobs multiple, Snorkelling gear, Underwater still camera, Underwater video, 1 Compressor, 12 Tanks, 6 BCs, 6 Regulators, PADI, Open Water Referral $595
Open water complete class includes gear $895
Advanced Open water Class $595
Resort Course (Intro to SCUBA); Including 1 Dive and Gear $250 additional dives at $50 per diver
Specialty Courses – Please inquire.
Night Dives are available as well.
Gear Rental $75/week per diver
Underwater Video Service $500
We offer up to five dives per week included in your charter fee for certified divers who can present a certification ID card and log book or proof of experience. Any additional dives are $50 per person per dive.
We offer night dives as well.
If you wish to take certified SCUBA instruction, we ask that you arrange this in advance of your charter (with the exception of resort-style course.)
On board Freedom, we teach basic open-water instruction or perform certification dives if you have completed the confined water portion prior to your arrival. We do require a referral letter. We also can teach the Advanced Open Water Class if requested.
For any other SCUBA diving specialties, please inquire.
In addition, we offer Underwater Videographer classes as well as Underwater Photography. We have the capability to provide Underwater Video Services chronicling your underwater adventures while on charter aboard Freedom.
Crew ProfileCaptain: Matthew Doudera
Growing up in Camden, Maine, just about everything Matt has done in his life has been around water and boating. He started sailing at a very early age and ever since he has pursued a life working above and below the sea. He is a certified and accomplished SCUBA Dive Instructor with years of experience in the Virgin Islands. Matt has worked aboard M/Y Freedom for several years, and spent 24 months being groomed for Captainship by George Custer, the previous captain and owner of Freedom. In addition to his diving credentials, Matt holds a 200/500 Ton USCG license as well as CPR, First AID, and Rescue Diver credentials. Captain Matt’s knowledge of the BVI’s pristine diving spots and snug anchorages will make your charter truly one to remember.
1 0-D a y Sa m p l e M e n u
D a y 1
Breakfast- Pumpkin chocolate chip muffin tops, fresh fruit platter, assorted yogurts, eggs any style and an Italian frittata with ricotta, basil, oven dried tomatoes and boat made Italian sweet sausage.
Lunch- Steamed mussels with curry, coconut milk, garlic and ginger served over glass noodles with fresh spring roll.
Dinner- Starter- Duck and Mango strudel with Thai mint, kumquat relish. Main- Seared yellowfin tuna steak, topped with a timbale of tuna tartare, served on salad with a spicy mango vinaigrette, puy lentils. Dessert- Papaya Bavarian topped with fresh passion fruit, dark chocolate macadamia truffle.
D a y 2
Breakfast- Candied pecan scones, fresh fruit platter, assorted yogurts, eggs any style, bacon, sausage and a traditional Belgian waffle, served with maple syrup or fresh tropical fruits.
Lunch - Fresh pasta with fried sage, local squash, dried cranberries and toasted hazelnuts, topped with grilled marinated pork loin.
Dinner- Starter- Lightly smoked oysters, sautéed in butter and shallots and served on a whole kernel corn cake, fresh thyme and roasted beets. Main- Pan seared Quail, marinated in Moroccan spices, served on a timbale of couscous, Harissa aioli. Dessert- Peach and Huckleberry cobbler served warm, homemade Tahitian Vanilla ice cream with hints of lavender and nutmeg.
D a y 3
Breakfast- Warm Coffee Cake, Fresh fruit platter, yogurts, hot and cold cereals, eggs any style with bacon, sausage and a Benedict of puff pastry, homemade corned beef hash, poached egg and a spicy roasted green chili hollandaise.
Lunch- Sautéed Wild Salmon with roasted wild mushrooms and carrots, braising greens, warm potato and caper salad.
Dinner- Starter- Gloucester Dry Pack Scallop seviche with Belgian endive, Pomegranate molasses, and handmade black pepper cracker. Main- Pinot Noir braised Buffalo short ribs served on roasted beets with a prune and sweet onion compote, rosemary roasted potato. Dessert- Flourless chocolate torte with crème anglaise, fresh fruit coulis.
D a y 4
Breakfast- Blueberry Gingerbread cake, fresh fruit platter, yogurts, hot and cold cereals, eggs any style with bacon, sausage and a short stack of pancakes served in your choice of four styles- plain, blueberry, banana cinnamon, chocolate chip.
Lunch- Dungeness Crab and Sweet corn cake (Vegetarian option- Sweet Corn and green onion cake) served with handmade gnocchi, a raw corn jus and smoked paprika.
Dinner- Starter- Chevre and wild mushroom tart with local greens, white truffle oil. Main- Grilled mahi mahi served on a salad of local greens with a pink grapefruit dressing, crispy wontons, toasted hazelnuts, broiled grapefruit segments. Dessert-Toasted hazelnut shortbread with a lemon-thyme sorbetto, candied lemon peel and crystallized ginger.
D a y 5
Breakfast- Variety of fresh muffins, fresh fruit platter, yogurts, hot and cold cereals, eggs any style with bacon, sausage, parsley-black pepper crepes filled with Emmental cheese, Black Forest ham, and fresh spinach, white wine butter sauce.
Lunch- Sous vide of chicken with a pesto relish, spinach and kale steeped in a basil tea, cherry tomatoes.
Dinner- Starter- A Thai influenced soup of chicken and lemongrass, with hints of kaffir lime, ginger and green chile. Main- Caribbean grouper rubbed with garam masala, served in a pappadum cup on basmati rice with a jicama slaw and a coconut lemongrass sauce. Dessert- molten lava cake with Szechuan pepper and raspberry coulis.
D a y 6
Breakfast- Cinnamon sugared donuts served piping hot, fresh fruit platter, yogurts, hot and cold cereals, eggs any style with bacon, sausage, Grand Marnier French Toast with a warm tangerine and nutmeg syrup.
Lunch- A family style selection of Asian treats, including tuna hand rolls, seared tuna with sweet chili, chicken and shrimp tempura, white rice, chow mien noodles.
Dinner- Starter- Caprese Sorbet- tomato sorbet with a chiffonade of fresh basil and Mozzarella di Buffala accented by a drizzle of Extra Virgin olive oil. Main- Handmade Fettucine tossed with Shrimps, Scallops, mussels and littlenecks, finished in a saffron tomato broth. Dessert- Berries on a cloud- a selection of berries, macerated in Chambord and a touch of Grand Marnier, then layered in a champagne glass with a mascarpone-Tahitian vanilla mousse.
D a y 7
Breakfast- Sour cream banana bread, fresh fruit platter, yogurts, hot and cold cereals, eggs any style with bacon, sausage, eggs Benedict on homemade English muffins
Lunch- “Cannelloni” of paper thin potato, filled with smoked chicken, ricotta, oven charred tomato and basil, finished with a traditional sauce soubise spiked with green peppercorns.
Dinner- Starter- Asparagus and prosciutto salad with mixed berry vinaigrette. Main- Braised lamb shank topped with roasted leeks, braised spinach and roasted peppers, Cabernet fortified lamb reduction, purees of sweet potato and red bliss. Dessert- White chocolate soufflé with a raspberry spiked chocolate sauce.
D a y 8
Breakfast- Apple and walnut strudel, fresh fruit platter, yogurts, hot and cold cereals, eggs any style with bacon, sausage, omelette of prosciutto, vine ripe tomato, fresh basil and mozzarella.
Lunch- Spit roasted Cornish game hen, accented with lemon and rosemary, accompanied by Caesar salad with fresh herb cracker.
Dinner- Starter- Bacalao sauteed with onions, tomatoes and fresh thyme, finished with white wine and a touch of cream, served atop whipped Yukon gold potatoes. Main- Panko crusted veal cutlet, puree of celeriac and parsnips, mélange of vegetables, finished with a sauce of capers, anchovy and white wine, fried shallot garnish. Dessert- Lemon chess pie.
D a y 9
Breakfast- Raspberry and sweet ricotta blintzes, fruit platter, yogurts, hot and cold cereals, eggs any style with bacon, sausage, Dutch babies with granny smith apples sauteed in Calvados.
Lunch- Flying fish sandwiches on homemade onion roll, with a spicy Cajun remoulade, gaufrette chips.
Dinner- Starter- Vegetable terrine with roasted pepper sauce, aged balsamic, Manchego cheese and chiffonade of radicchio. Main- Handmade ravioli filled with slow braised pork and Locatelli Romano, tossed in a rich red wine-tomato ragout, accompanied by grilled French bread toasts. Dessert- Traditional Tiramisu.
D a y 1 0
Breakfast-Chocolate hazelnut scones, fresh fruit platter, yogurts, hot and cold cereals, eggs any style with bacon, sausage, vitamin rich fresh fruit smoothie with Greek yogurt.
Lunch- Turkey bocadillo with whole grain mustard, Manchego, roasted peppers, broiled and served with hand cut French fries.
Dinner- Starter- puree of local pumpkin soup with hints of ginger, toasted cumin crème fraiche. Main- red wine-shallot marinated Ostrich, grilled and served with potatoes Anna, grilled asparagus, rosemary-juniper-maple lacquer. Dessert- White chocolate soufflé with an Amaretto dark chocolate sauce
You are going to think " boy these people sure are a lot more responsive when they want something. Like a yacht! Ha! So sorry for the delay in responding.The following is my review and because I'm an iPad only girl, I will mail the questionnaire to u if you want. REVIEW: "We had so much fun on the Freedom! Great value for a fun motor yacht with every ocean toy you could want and a fabulous crew-- including a fabulous chef (why ever dine off the boat?!) and a dive master as the ship's captain! We didn't even get around to using all the fun toys and the wonderful crew really MADE our trip. A great, festive choice for a memorable vacation! "
On a scale of 1-10 it was about a 15. This being our first and now not last charter we realize it’s all about the crew. The Captain put together an all-star team from Chef Joseph and Sarah to Travis. They were terrific. Attentive when they needed to be and a ghost when they didn’t. The food and the attention to the smallest details were amazing. Cant say enough…we will be back.
We had the best holiday on the Freedom 120.
Matt , Joseph , Armando , Laura, and Sara gave us a carefree and wonderful holiday. They were so professional and organized it made for a completely relaxing and enjoyable time for every one of us.
Joseph our Chef far exceeded our highest expectations. If we could convince him to leave his life in the islands and come to San Diego we would!!
The diving and snorkeling was beautiful. The waters were so full of life. The Dads had an amazing time and felt Matt's diving experience was a real asset to the boat and its guests. Our kids loved the crew and they were so patient and accommodating to their every request. All of us were so pampered to a degree none were expecting.
We are sold 100% on every single aspect! It was a sad day when we had to say goodbye to the Freedom 120 which we called home for 8 nights. We will be booking our next summer vacation soon.
Truly first class! Thank you. The Lischewski Family
The trip was excellent…..great crew………….all expectations were exceeded….thanks
MARCH 30-APRIL 5, 2015
It was a wonderful trip all around. Thank you very much for suggesting it.
The boat was very spacious and comfortable. The decor was not to our taste, but that's not really important.
The crew was wonderful. Relaxed but serious about their work; very professional yet fun to be with. The food was over the top.
Water toys and diving option were a big plus.
Our high expectations were exceeded.
Thanks again, Owen
"They were unbelievable, fantastic. Would book again in a second "
JUNE 5, 2013
We're settled back in. The trip was a blast. Told George, it was the best money we've ever spent. He, by the way, was truly excellent, as was the crew. A plus, plus, plus, plus. The kids did tons of things: snorkel,scuba, night dive, ship wreck dive, fishing, jet skied, Sea-Bob, hiking,sailing, swimming, lounging, tons of eating, video games at night on the Xbox, water trampoline, tubing, water skiing, wakeboarding ... and they become the first customers to leap off the top of the boat (about 25 feet) into the water ... with George's blessing of course! I'm not sure it gets any better!
DEC 20-27, 2011 CHARTER REVIEW:
Kindly take a few moments to honestly evaluate your experience onboard FREEDOM. We are committed to dealing with the very best in the industry, and your comments and impressions allw us, your crew and your yacht to make any necessary improvements, if necessary, longer explanations may be attached on a separate page:
COMMENT ON THE COMFORT ONBOARD FREEDOM: Exceeded our expectations
COMMENT ON THE CONDITION OF FREEDOM: Very good condition
COMMENT ON THE CLEANLINESS OF FREEDOM:Spotless - Exceedingly clean
COMMENT ON THE CONGENIALITY OF THE CAPTAIN AND CREW: Very professional, friendly and yet not instrusive
COMMENT ON THE SERVICE OF THE CAPTAIN AND CREW: Superb
COMMENT ON THE FUN ASPECT OF THE CAPTAIN AND CREW: Captain and crew worked hard to maximize our fun
COMMENT ON THE EXPERTISE OF THE CAPTAIN AND CREW: Very knowledgeable
COMMENT ON THE QUALITY OF YOUR MEALS: Excellent
COMMENT ON THE PRESENTATION OF YOUR MEALS: Excellent
WOULD YOU CHARTER THIS YACHT AGAIN? Yes!
Linda & Dennis, We had a wonderful time!!!