Interested in Chartering This Yacht?
The pleasantly surprising ICE 5 proves that size can be relative. This 43m Proteksan Turquoise motor yacht easily rivals 50m yachts, with its sprawling outdoor decks spanning multiple levels. From the main deck level to the bridge deck and up to the sun deck, each offers space for entertaining, lounging and dining options. While the top sun deck is a popular entertaining area with the large Jacuzzi, full size bar, barbecue grill, al fresco dining and comfortable sun lounging. Inside, the open floor plan in the main salon and dining area provide incredible views from expansive windows. Guests can also enjoy their very own private cinema experience from the comfort of the main salon with the7ft projection screen.
The MAIN DECK level features a spacious outdoor seating area aft of the salon with further sun pads aft.
The SWIM PLATFORM serves up easy access to the water, for leisurely boarding the 28ft Scout, or launching on/off the two brand new Yamaha VX cruiser wave runners.
There is one place however, where ICE 5 may be noticeably smaller - her shallow 6' draft --- ideal for island hopping!
Six well appointed en suite staterooms offer plenty of privacy in complete comfort for up to twelve guests.
The volume is perfect for corporate entertaining, or large family groups; and for families with young children ICE 5 is child proofed throughout, and well suited for 5 couples with the 2 kings and 3 queens.
MASTER SUITE ON DECK
Full beam master forward with king size bed. Has en suite bathroom with a large oval shaped Jacuzzi tub, separate shower, and bidet. The large windows follow through forward providing more natural light and fabulous views from the master suite.
ACCOMMODATIONS BELOW DECK
1x VIP Suite full width aft with king size bed, en suite bathroom has bath tub and shower, bidet
2x Queen staterooms port and starboard en suite bathroom w/ shower, bidet
1x Twin stateroom with large plush twin beds aft en suite bathroom w/ shower, bidet
BRIDGE DECK AFT QUEEN SUITE
Guest suite with queen size bed, en suite bathroom w/ shower (no bidet). Sliding double glass doors open to the expansive boat deck making for a VIP private terrace setting.
All staterooms have ample closet space and equipped with flat screen televisions, DVD/CD player and Kaleidescape system.
ICE 5 offers an array of water toys for on the water recreation.
ICE 5 has zero speed stabilizers for added comfort and stabilization.
2017 -- ICE 5 has recently undergone a complete maintenance overhaul and outfitted with new interior/exterior furnishings.
Now even more magnificent with her new modern and stylish furnishings and decor.
2017-BRAND NEW by RH Interior Design
-Main Salon and Formal Dining furnishings + decorative accessories (lamps, throw pillows, candle holders, etc)
-Main Salon and Formal Dining New light/neutral carpeting and new area rug
-Bridge Deck Media area: New furnishing + decorative accessories (formerly used as a gym)
-Master suite furnishings + NEW memory foam mattress +reupholstering of panels + decorative accessories + carpeting
-VIP suite furnishings + NEW memory foam mattress
-Main deck aft new furnishings + decorative accessories +sun pad area redone/new covers
-Aft Bridge deck furnishing include: sitting area furnishings, 6x sun loungers, new dining table/chairs for 12
-Sun deck new sun pad cushions, new gas barbecue grill
-New artwork throughout
-All staterooms are outfitted with new bed covers, bed linens and bathroom accessories e.g. towels, wash cloths, etc.
-All new china, crystal, silver ware, serving ware, etc.
- ICE 5
- Year Built:
- Year Refittted:
- Marshall Islands
- Paulo Caliari
- Captain David Kennedy, Chef & 6 crew
Dimensions, Speed, & Specifications
- 139 ft (42.6 m)
- Max Speed:
- 23 kts (43 kph)
- Cruise Speed:
- 14 kts (26 kph)
- 2X 4570HP 12V396TE94 MTU
- 26 ft (8.2 m)
- Min. Draft:
- 5 ft 11 in (1.8 m)
- Max. Draft:
- 5 ft 11 in (1.8 m)
- At anchor (0 speed)
Sleeps 12 in 6 Cabins
ICE 5 can accommodate 12 guests in 6 cabins.
A guest cabin with a twin bed, shower and toilet.
3 guest cabin with a queen size bed, shower and toilet.
A VIP cabin with a king size bed, bath/tub, shower and toilet.
A master cabin with a king size bed, bath/tub, shower and toilet.
ICE 5 is fully air conditioned through out.
Crew has a separate companionway, shower and heads.
AmmenitiesCD library, Cell phone, Cinema, DVD library, DVD player saloon, Indoor audio system, iPod dock, Local TV, Media movie server, Satellite phone, Satellite TV, TV all cabins, TV saloon, Wi-Fi, 37ft / 11.30m 0hp Axopar, Beach games, Jet board, Jet ski (standup), Kneeboard, Paddleboards multiple, Surf board, Tube - towable, Wakeboard, Water skis - adult, Water skis - child, Wave runners multiple (sitdown), BBQ, Beach umbrella, Deck shower, Fishing gear - light, Jacuzzi in master cabin, Jacuzzi on deck, Swim platform
DivingNot Insured, Diving by arrangement, Diving lights, Snorkelling gear, Underwater lighting
Crew ProfileCaptain: David Kennedy
Crew Profile Coming Soon
U.S.C.G 500 ton Master ITC
200 Ton Sail Endorsement, Commercial Assistance Towing endorsement, P.A.D.I medic first aid, P.A.D.I open water, A.E.D. Certified, S.T.C.W. 95
260,000+ Nautical Miles logged current as of September 2017Chief Officer: Steve Johnson
Steve hails from the North Shore of Auckland, New Zealand where he grew up surrounded by water. He’s pent his free time diving for Cray fish, fishing and water sports. This is where his love for the ocean developed. After graduating university with a BA in Marketing and Business Management, Steve had an irresistible pull for travel and yachting seemed perfect way to combine his love for the ocean and travel. Steve has been in the industry since 2011. During this time he has crossed the Atlantic and the Pacific Oceans. Steve is an avid diver and a water sports man. If you are after adventure and fun Steve is your guy!Chef: Alex Lees
Alex was born and raised in Sydney, Australia. After finishing his education he moved to London where he started his cooking career. Working at some of London’s top spots he gained invaluable culinary knowledge but after 7 years he was ready to move back to Sydney where the food scene was becoming one of the best in the world. Alex’s passion for Mexican food led him to Sydney’s best Mexican restaurant ‘El Topo” where he expanded his knowledge of the cuisine and mastered the art of guacamole which is to die for. Alex then trained under Brent Savage of Bentley restaurant, which is one of the best restaurants in Australia. Some of his favourite cuisines and ones he loves to cook are Japanese, Mexican, French, Italian, Middle Eastern and anything fusion. A sample menu is available upon request.Chief Engineer: James Andrew (Andy) Elmore
Starting out on the local swim team at a young age, Andy’s love for being around the water grew quickly. Growing up in Tennessee there is no shortage of waters big or small and after an engine technician degree he brought his talents back to the water. Beginning as a marine technician at an acclaimed marina on the Tennessee River he realised his calling for bigger adventures. He joined the US Navy and served on board nuclear submarines and completed several missions before being awarded Blue jacket Sailor of the year in 2011.Chief Stewardess: Vesna Choklo
Born in Croatia but growing up in New Zealand Vesna knew from a young age she wanted to work in a creative field and make things beautiful and became one of the top stylist in the country, winning prestigious awards. However, travel was calling and yachting seemed to be the perfect mix of work, travel and creativity. Vesna has been in the industry for 7 years and has worked on yachts ranging from 38-75m. She has a passion for food, wine and interior décor. She is also known to throw a great theme party or two. Vesna loves nothing more than to know her guests are having the best possible experience on board and will strive to make your trip the one to remember.2nd Stewardess: Leah Rodewald
Leah grew up in the heart of the country, in the farmlands of Iowa. As a child Leah is a proclaimed bookworm, a nerd, as she likes to call it. She was also involved in choirs and various dance-oriented activities. She has always loved the outdoor and is an avid hiker, biker and runner. Leah has completed a degree in nutrition and dietetics. She loves coffee shops and has a vast knowledge and love of wine. With years of hospitality and fine dining experience yachting was a natural progression for Leah who wanted to see more of the world. She has completed 8 months as a sole stewardess and has joined ICE5 to expand her skill set. Leah is always smiling and it’s contagious. She is a great addition to our team and I am sure she will make you laugh once or twice.Deckhand: Brendan Cleary
Brendan hails from Barrington, Rhode Island and has grown up on Narragansett Bay. His love of boats and the ocean started at the age of 5 already getting behind the wheel. Brendan has a deep passion for sailing and takes any chance he gets to be in the water. He also enjoys scuba diving, free diving and in his time away from boats Brendan loves travel and experiencing other cultures. Having worked on a number of yachts such as MY Party Girl and MY Lady Pat, Brendan is excited to be a part of the ICE5 team and bring out the adventurer in you.Deck/Stew: Abby McLallan
Abby is from Booth Bay Harbour and is from a long line of “Men of the Sea” so it was natural for her to follow in their footsteps. After finishing high school in Santa Barbara, California, Abby excitedly joined the yachting industry. In her free time you can find her paddle boarding, hiking, going to a live concert and doing yoga.
ICE5 is Abby’s first yacht and she is very excited to be a part of the team.
Sweet potato and coconut soup
Organic salmon, rep pepper and hazelnutsalsa
Charred broccolini, anchovy dressing
Lemon and olive oil cake, whippedvanilla yoghurt, mixed nut crumble
Seared red mullet, gazpacho sauce,saffron oil, almond/garlic crunch
Roastedduck breast, duck fat baby potatoes, blood orange and frisee salad
Coffee crème brulee, cinnamon doughnut
Grilled wagyu skirt steak, charred cornand wild rice salsa, mojo verde
Lemonsabayon tart, pine nut pastry, burnt honey sour cream
Searedscallops, aged chorizo, peas, sourdough croutons
Lamb rump, potato yoghurt puree, celerysalad, dukkah
American style baked vanilla cheesecake, passion fruit
Panzanella Salad (Marinated tomatoes,Basil, Bread, Panzanella dressing)
Salad of roasted beetroots, belugalentils, fresh goats curd, hazelnuts, mustard
CrabOrechiette, baby tomatoes, chilli, garlic
Roasted poussin, almonds, raisins,preserved lemon
Sauteed asparagus, kale, chilli , lemon,garlic
Pan seared calamari, romesco sauce,smoked fingerling, jalapeno
Slow cooked porkbelly, turnip, pickled red cabbage, puffed skin
Coconut pana cotta,caramel, hazelnut, dark chocolate
Grilledheirloom zucchini, marinated mushroom, feta, pine nut, sourdough
OssoBuco, truffled white polenta, broad bean, gremolata
Chocolate tart, crème fraiche
Beeftartare, parmesan crunch, yolk puree, bitter leaves
Pan seared chilean seabass, pea and lemonrisotto, fine herbs
Mascarpone parfait,strawberry, macadamia, coconut
Chargrilledasparagus, parmesan, slow cooked organic egg
Veal schnitzel, potato puree, baby kale,lemon, caper berries
Pistachio cake, natural yogurt, grilledapricot
Cured salmon, whipped cream cheese,crispy rye and caper
Wagyubeef tenderloin, roast beetroot puree, pickled turnip, puffed wild rice withnori
Frozen yoghurt parfait, poached pair, glazedpecans
Salad of roastsweet potato, red quinoa, kale, pommegranate, pepitas
Salad ofprosciutto , charred peaches, arugula, roasted almond
Slow cookedMoroccan lamb leg
Spicedbutternut pumpkin, feta, hazelnuts
Raspberry andcoconut frangipane tart, coconut ice cream
Miso soup and edamame
Selection of sushi
Seared salmon sashimi with ginger andsesame
Beef tataki, shallot dressing
Baby kale salad with dried miso andtruffle dressing
Black sesame sponge, matcha ice cream
LUNCH (BUFFET STYLE)
Salad of fresh buratta, heirloom tomatoes, arugula, grilled sourdough
Salad of fennel, feta, pomegranate, tarragon, sumac
Garlic shrimp, tomato,olive, radicchio, sunflower seed
Grilled quail, Israeli couscous salad
Roasted z’atar potatoes
Carrot cake with sweetened cream cheese
DINNER- Mexican theme
Guacamole w/ tortillas
Kingfish ceviche, achiote paste, charredcorn, cilantro
BBQ beef short rib, Mexican pickles
Black bean salsa
BBQ corn with chipotle and pepitas
Caramalised pineapple, chipotle ganache,coconut cream/crumble