ABIDE – Jongert
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Sailing yacht

ABIDE | 2002

Jongert

  • 6 guests
  • 3 cabins
  • 3 bathrooms
  • 6 crew
  • 2002 built
  • 138ft (42m)

ABIDE

About ABIDE

Abide is a crewed Jongert which was built in 2002 and has 3 cabins. It can accommodate 6 people. The 6 crew members are on hand to look after your every need.

Abide features dinghy, hammock and bbq.

Specifications

6Guests
3Cabins
3Bathrooms
6Crew
138ftLength
2002Built
GeneratorBBQ

Onboard amenities

Entertainment

Device hook up: Yes/SONOS


All amenities available at this time and up to date. While every effort will be made to stay up to date, unforeseen circumstances may happen causing item to be unavailable or substituted.

Connectivity

Starlink

Accommodations

ABIDE offers three beautifully appointed guest cabins all aft of the ship. Furthest aft is the main cabin, which takes the full width of the boat at the stern, has a queen bed, daybed for lounging, full-sized desk and smart TV.
Starboard side, forward of the main cabin has a double bed and a single bed.
Port side, forward of the main cabin is the VIP guest cabin with a queen bed and desk.
Each cabin is thoughtfully furnished with luxury bedding, ample cabinet and closet storage, and beautiful, modern en-suite heads. Each cabin also has its own temperature control adding to the personalized comfort and convenience.

In addition, each cabin has a hair dryer along with complimentary shampoo, body wash and conditioner.
Also, complimentary dive/snorkel mask defogger and sunscreen.
Swim towels are provided.

Guest policy

PetsNo

Meet the crew

Roland Schaeffer
Captain · South AfricanRoland SchaefferRead bio
Vanessa Verster
ChefVanessa VersterRead bio
Jacob (Jake) Archibald
EngineerJacob (Jake) ArchibaldRead bio
Coral Varrow
StewardessCoral VarrowRead bio
Seth Jansen Van Vuuren
EngineerSeth Jansen Van VuurenRead bio

Sample menu

A taste of the week aboard — every menu is tailored to your group before you sail.

Breakfast

  • Leek & Feta omelette with a sprinkle of sumac
  • Toast with crab & coriander – chilli mayo
  • Lobster hash: local caught Lobster , russet potatoes , topped with poached eggs and garlic infused ghee
  • Spiced avocado with black beans , sour cream & cheese , on homemade toasted sourdough rubbed with garlic
  • Baked Challah French toast topped with fresh berries and a drizzle of maple syrup

Lunch

  • Salmon Poke Bowl: Wild Alaskan Salmon ,sushi rice , roasted beets, watermelon radishes , wakame seaweed and toasted sesame seeds
  • Spicy Thai steak salad: top sirloin, Thai dressing with a side of steamed basmati rice
  • Ginger – Beet salad bowls : quinoa, ginger harissa vinaigrette and home made cape seed loaf
  • Seared mushrooms , Radicchio & Fregola with whipped Ricotta
  • Sesame crusted seared Ahi salad with kale, Napa cabbage , roasted cashews and avocado

Hors d’ oeuvres

  • Black bean – chipotle dip
  • Tandoori lamb meatballs with minted yogurt
  • Lima Bean mash with Muhammara
  • Pizza Bianca with potato, anchovy and sage
  • Selection of samosa’s with homemade relish’s and chutneys

Starter

  • Ocean Trout tartare with tomato tea
  • Chilled cucumber, cauliflower and ginger soup with toasted almonds an mint
  • Peaches with Burrata: sliced ripe peaches , torn burrata dressed with a basil & lemon vinaigrette
  • Char-grilled prawns with creamy cucumber and dill salad.
  • Oven- Charred Tomato stuffed with peppers

Entrée

  • White Miso glazed cod with three bean, three lime salad
  • Filet with parsnip cream, wild mushrooms and steamed broccolini
  • Black pepper tofu with steamed rice
  • 48 hour Sous vide beef short rises with chive flecked polenta and caramelized kimchi
  • Shrimp stew with toasted fennel, lemon & chives

Dessert

  • Strawberry , Pomegranate and Rose petal mess
  • Chocolate pots with lemon shortbread
  • Passionfruit tiramisu
  • Pears baked with lemon, bay & Marsala
  • Classic crème brûlée with rosemary biscuits

 

 

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    • Gallery

    ABIDE
    Lower Salon
    Lower Salon
    Lower salon and dining
    Lower salon and dining
    Upper salon
    Upper salon
    Center Cockpit
    Center Cockpit
    Owners stateroom
    Owners stateroom
    Ensuite
    Ensuite
    Guest Stateroom queen
    Guest Stateroom queen
    Guest stateroom with double and single berth
    Guest stateroom with double and single berth
    Foredeck lounging
    Foredeck lounging
    Abide
    Abide
    Hostess station
    Hostess station
    Alfresco dining
    Alfresco dining

    Details

    Yacht plan

    yacht plan

    Dive programme

    Scuba onboardOnboard
    Resort course$200 per person
    Full courseNot Offered
    Certification-
    CompressorOnboard
    Tanks10
    Regulators10
    Weights10
    Dive crew4
    Guided dives3
    Dive lights5
    Costs<p>3 Dives included for Certified Divers<br>&nbsp;</p>

    Diving is for Certified Divers only
     

    Green initiatives

    • Yes
    • Yes

    General rates

    Season rate - Winter 2026 to 2027
    2 Guests
    3 Guests
    4 Guests
    5 Guests
    6 Guests
    Rate notes

    <p>All rates are for 7 nights. LESS THAN 7 NIGHT CHARTERS: For 6 nights divide by 7N X 6N. For less than 6 nights, divide by 6N X number of nights.<br>INQUIRE for short charters.<br><br>Available in the Leewards & Windwards<br><br><strong>Holiday Rates</strong><br>CHRISTMAS: 1 - 6 Guests $120,000 Must end no later than Dec 26th. 7 Night Min<br>NEW YEARS: 1 - 6 Guests $140,000 Must begin no sooner than Dec 28th, 7 Night Min<br>48 hour turn<br><br><br><br> </p>

    Very popular
    Estimate your charter

    Fully inclusive — choose your dates for a tailored quote.

    Dates:Select below

    In demand — 13 weeks already reserved. Popular dates go quickly.

    MoTuWeThFrSaSu
    Booked On hold Turnaround
    Number of Guests:6 guests
    Low season rate: €90,000 per week

    Rate shown for up to 6 guests · Caribbean Terms

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    Good to know

    We want to make sure you are well prepared and informed for your trip. Here are a few things you might want to know before you set off.
    An APA (Advanced Provisioning Allowance) is an amount paid to the yacht before your charter. It's a fund to cover expenses such as food & drink eaten on board, fuel and mooring fees. At the end of your charter, you’ll receive a detailed document showing how the APA was spent, and any remaining balance will be refunded to you. if in doubt about what is included, ask your HELM broker.
    The Captain will let you know if you're about to overspend and discuss your next steps, which wil generally be a bank transfer to top up the funds.
    We recommend (10-15% for the Med) (15-20% for the Caribbean/Bahamas) of your charter fee, which will be split evenly among the crew (it's a nice touch to bring a blank envelope or a thank you card in advance).
    We'll share your Captain's details with you a few weeks before your charter. We can set up a group chat with your group and the captain to discuss plans before you go.

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