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CLARITY is a beautiful 48.80 metre motor yacht which was built and launched in Istanbul, Turkey by Bilgin Yachts  in 2015.  She is Bilgin's latest exciting delivery and represents a unique opportunity to charter a stunning vessel. 

CLARITY's interior boasts stunning millwork and stone application throughout.  The spacious main saloon and sky lounge allow for large social gatherings and entertainment.  She features five generous guest cabins, including an on-deck bi-level master stateroom with panoramic views, a large wardrobe and luxurious ensuite bathrom.  A large under-lit agate bar is the focal point of the sky lounge deck, with ample seating, and the latest in audio and visual entertainment available. Sat TV & Blu-Ray in each cabin, salon & sky lounge, Indoor/outdoor Audio system, 

CLARITY offers multiple outdoor entertainment spaces, including the main aft deck, sky lounge deck aft, Portuguese private bridge forward and large open sundeck.

She features an expansive VIP guest cabin with king berth, two queen cabins and one twin cabin. DVD/DVR smart TV's in every cabin and throughout vessel. Individual climate controls in every cabin, hair dryers and bath robes in every cabin.

Rendezvous diving only.  Compressor onboard. Williams jet tender 5.65m, 2 X Jetskis, 4 X paddle boards, 2 X inflatable kayaks, 2 three person wave runners, light tackle fishing gear, 15 sets snorkel gear, 2 X Tow toys, Water skis, Wake boards, Beach picnic set including beach games seating for 12, 2 X BBQ's, Hammock

  • Vessel Info
    Name:
    CLARITY
    Type:
    Power
    Year Built:
    2015
    Flag:
    Marshall Islands
    Designer:
    Bilgin Yachts
    Builder:
    Bilgin Yachts
    Crew:
    Captain Andrew Grego, Chef & 6 crew
  • Dimensions, Speed, & Specifications
    LOA:
    160 ft (48.8 m)
    Max Speed:
    13 kts (24 kph)
    Cruise Speed:
    10 kts (18 kph)
    Engines:
    2x Caterpillar C18 680HP
    Beam:
    27 ft (8.5 m)
    Min. Draft:
    7 ft 3 in (2.2 m)
    Max. Draft:
    7 ft 3 in (2.2 m)
    Stabilisers:
    At anchor (0 speed)
  • Accommodations

    Sleeps 10 in 5 Cabins

  • Video
  • Ammenities
    Bluray player all cabins, Bluray player master cabin, Bluray player saloon, Cell phone, DVD library, DVD player all cabins, DVD player master cabin, DVD player saloon, Fax, Indoor audio system, Outdoor audio system, Satellite TV, TV all cabins, TV master cabin, TV saloon, Wi-Fi, 18ft / 5.70m 180hp Williams, Board games, Floating Mats, Inflatable floating island, Kayaks multiple, Paddleboards multiple, Tube - towable, Wakeboard, Water skis - adult, Wave runners multiple (sitdown), BBQ, Beach umbrella, Coffee machine, Exercise equipment, Fishing gear - light, Hammocks, Ice maker, Special diets, Sun cushions, Sun loungers, Water maker
  • Diving
    Not Insured, Diving by arrangement, Snorkelling gear, Spearfishing gear, Underwater lighting
  • Crew Profile
    Captain: Andrew GregoCaptain: Andrew Grego

    Born and raised in New Zealand and educated in London, Andrew had an extremely successful career as an international culinary trained chef. His passion and experience for food and travel is what lead him to his yachting career. While working as a chef on both private and charter yachts, he began to pursue his captain’s licenses and education.

    With 18 years of experience, he now holds five international 3000 Ton Masters Licenses. He has served as Captain on multiple vessels up to 208 feet. His travels have taken him all around the South Pacific, Indian Ocean, New England, Bahamas, and the Caribbean. Andrew speaks English and some Maori.

    In his time off, Andrew enjoys fishing, paddle boarding, motorcycles, travelling, snow skiing, and real estate investment.

    Chief Stewardess: Zoe Carlson

    Having worked as an international flight attendant for Pan American World Airways, Zoe’s experience and strength in hospitality and service is her signature. She strives to ensure that your stay on Clarity is the ultimate in luxury and relaxation. From the moment you arrive, sit back, relax and allow her and the crew to take care of everything. When it comes to planning special events or excursions, Zoe has an amazing attention to detail and will coordinate a memorable experience.

    Between her flying and yachting careers, Zoe’s travels have taken her around the world. Having lived in several countries, including Venezuela, she speaks very good Spanish. During her yachting travels, she has cruised the waters of the Bahamas, Gulf of Mexico, Southeast Atlantic and the Mediterranean.

    In her free time, she volunteers at local animal shelters and enjoys snorkeling, diving, windsurfing, paddle boarding, travelling, reading and photography.

    Second Stew: TaniaSecond Stew: Tania

    Tania was born and raised by the sea in Hong Kong and has enjoyed boating and water sports from an early age. Upon moving to England to study, she pursued Field Hockey competitively whilst studying Geology & Biology at University.

    Her interest in travel has only been fueled by time working in London, Hong Kong and Bahamas in the service and advertising industries. Now following her passion for the outdoors, service and adventure, Tania has decided to pursue a career in yachting. Although new to the industry, through her previous education and experience, she has quickly become an asset to the crew.

    Always the active type, her hobbies also include: field hockey, windsurfing, beach volleyball and music.

    Third Stew – Hired freelance for charters

    First Mate: RickFirst Mate: Rick

    Being born and raised in a small coastal town on the northeast coast of KwaZulu Natal, Durban, South Africa, Rick developed a massive love and interest for the ocean.

    Having worked in the surf, diving and super yacht industry for the last 15 years, Rick has developed a fantastic set of skills to help and accommodate charter guests to feel safe and comfortable on board any vessel.

    Rick has worked at many exotic locations all around the world such as Fiji, New Zealand, South East Asia, the Middle East, the Mediterranean, the Caribbean, and up and down the East Coast of the United States.

    Rick enjoys the outdoor adventure life style. He has great passion for surfing, yoga, slacklining, playing music, and socializing with people from different nationalities.

    Chief Engineer: JoseChief Engineer: Jose

    Jose was born in Cali, Colombia and immigrated to the U.S. at a young age. He has always had an affinity for water related activities including fishing, snorkeling, and diving. Having been an Open Water diver since 1994. While most of his dives has been in Florida, he has enjoyed diving in the Bahamas, Turk Caicos, St. Maarten, San Lucia, La Guadalupe, Grenada, Panama, and other parts of the Caribbean.

    Jose has been an engineer for many years. As Chief Engineer on M/Y Clarity, his job is to maintain all systems aboard, so our guests can relax and have a great time. He makes himself available 24/7 and no job is too big or too small. If you have any questions or concerns, please don't hesitate to ask him. If you don’t see him, don’t worry everything is working well.

    Deckhand: TannerDeckhand: Tanner

    Tanner grew up in Durango, Colorado. In 2015, after he received his bachelor's degree in Business Administration, he wanted a change. He left the mountains behind and headed for the pirate life. After working for two different cruise lines, one season touring the Hawaiian Islands and one season cruising the Mississippi River, he moved to Fort Lauderdale to pursue his career in yachting. Prior to joining M/Y Clarity in the Bahamas, he has worked as a deckhand on yachts traveling the Eastern Seaboard from New England to Florida.

    Tanner has a penchant for horticulture and also enjoys playing video games, watching movies, camping, fishing, snowboarding, and skeet shooting.

    Chef: Luke

    Born in Auckland, New Zealand, Luke started his culinary journey at the age of 13 working in a pizza restaurant learning the fundamentals of Italian cuisine. At the age of 18, Luke moved to Melbourne Australia and completed his chef apprenticeship under numerous fine dining restaurants. Shortly there after, Luke secured a position at the illustrious Auberge Au Mirador in Japan under celebrated chef Noboru Katsumata in Hakone, and also at modern Japanese restaurant SALT TOKYO.

    Luke then went on to become Executive Group Chef of a large restaurant group in Auckland, and it was in this time that he longed for something new, something fresh and exciting! 5 years ago, he joined the yachting industry and has traveled the world on a variety of vessels, scoping local markets and delicacies, and learning the intricacies of what it takes to create an outstanding experience on board.

    Luke's style of food has been described as "fun", "light" and "inventive" whilst respecting tradition and technique, and has a deep passion for healthy plant-based inspired food.

    In his spare time he enjoys many forms of yoga, diving, golf, hiking and cooking . There is no request to big or small for Luke, and has a deep passion for high quality service and attention to detail.

  • Menu

    Sample 7 Day Charter Menu


    Breakfast (Daily Spread)

    Assortment of daily baked French pastries, fresh fruit, baked muffin, cake or slice, handmade yogurts, cured salmon and avocado salad.

    Also available for breakfast requests from guests.


    Lunches (family style)

    (Served with house baked bread on request)


    Aged Wagyu strip loin or grilled organic chicken.

    Grilled asparagus, parmesan, arugula, poached egg and truffle.

    Steamed purple potato, lemon caper dressing

    Baby gem salad, roasted cherry tomatoes, carrot orange dressing

    Meyer Lemon Meringue Pie “ice cream”


    Curry marinated Lamb fillet or poached Snapper fillet

    Salad of grilled mango, goat cheese, cilantro, lime dressing

    Coconut and Kafir Lime Rice

    Selection of house pickled vegetables and chilies

    Passion fruit yogurt sorbet


     Optional BBQ day


    Wagyu beef or Grouper Sliders on brioche

    Grilled lemon shrimp with peach salsa

    Sweet potato, feta, candied pecan salad

    Iceberg lettuce salad, buttermilk dill dressing

    Coconut lemongrass mousse cups


     Sumac marinated pork loin or seared sea bass

    Saffron cous cous with pine nuts and currants

    Baby carrot salad with almonds and orange blossom dressing

    Romaine, orange, fennel, green olive salad

    Pistachio honey ice cream, apple crisp


    Balsamic Teriyaki chicken  or Seaweed blackened mahi mahi

    Soba noodles with pickled ginger dressing

    Asian slaw with sesame vinaigrette

    Broccoli ginger salad with goji and tamari

    Matcha Green Tea Pudding, Passion fruit mousse


    Beef Guajillo or  Blackened Grouper Tacos

    Braised black beans with chipotle

    Roasted Squash, cilantro, cojito cheese

    Mexican street corn

    Guacamole table side

    Caramel stuffed Churros, espresso sorbet, salted chocolate


    Selection of handmade flatbreads

    Tuna carpaccio, pinenuts, preserved lemon

    Arugula, pear, Parmesan, fig vinaigrette

    Watermelon sorbet, jasmine granite


    Dinners

    (Served with daily changing house baked bread)


    “Raw” lasagna of zucchini, smoked marinara, almond “ricotta”

    Crisp Duck breast, celeriac puree, garlic kale, cherry sauce

    Handmade marshmallow, passion fruit curd, pistachio cookie


    Goat cheese tartlet, onion caramel, arugula sprouts

    Seared John Dory, purple potato fondant, green peas and ricotta, blood orange salsa

    Smoked chocolate torte, salted caramel sorbet, pickled raspberry


    Salad of roasted baby beets, pickled fennel, strawberry, garlic yogurt

    Chipotle glazed Wagyu Rib Eye, whole roasted baby cauliflower, lemon spinach, green chile sauce


    Carrot and preserved lemon gazpacho, macadamia “chevre”, cilantro cress

    Braised NZ lamb ravioli, green pea puree, grilled pumpkin, sour plum jus

    Pomegranate brulee, almond sponge, mint gel


    Gin and Tonic Salmon, horseradish crème, crisp shallots

     24 hour Iberico Pork Belly, pine mushroom risotto, tallegio, sage

    Rum poached banana, chocolate cinnamon sorbet, pine nut sponge


    Cauliflower tart, sea asparagus, golden raisins, caramelized baby onions

    Almond crumbed stuffed Organic chicken breast, olive polenta, charred broccoli rabe, gremolata

    Lime “cheesecake”, cola foam, Tunisian brik tuille


    Kelp noodle salad, house made kim chi, ginger tamari dressing

    Green curry brisket, ginger rice, wok charred vegetable slaw

    Mango panacotta, kombucha foam, ginger crumble

Interested in Chartering This Yacht?
Call Us Now: 954-524-7978