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Michelle Heyns
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starting at
$31,600/week
Where luxury meets adventure!
Indulge in the crystal clear waters of the Virgin Islands on this ultra-spacious sailing catamaran. GET ALONG features a flybridge that has 360˚ocean views. The flybridge sports a fully functioning bar and easy access to several sun pads to soak up the Caribbean sun.
GET ALONG accommodates up to 10 guests in 5 luxury queen cabins each with its own en-suite bathroom. All guest cabins are fully air-conditioned for guest comfort. Get Along has a galley-up layout with all the modern amenities needed for the ultimate family and friend vacation. She has full stainless steel side rails making her the preferred boat for kids onboard.
For Rates, see PRICING Tab below – Holiday weeks may differ, please enquire!
Galleries
Your Crew
CAPTAIN SY & CHEF/MATE KARA
Originally from Atlanta, Ga, Sy was born in 1987 to a family rooted in hospitality and travel. His passion for the ocean began early during his summers on the shores of Amelia Island, Fl. After college, he spent nearly a decade in hospitality management. Prior to finding his passion as a Merchant Marine, he managed an event venue and Historic Bed and Breakfast on Amelia Island. In early 2017, Sy stumbled upon the beautiful islands of the Florida Keys. Although initially a three-month sabbatical from work sailing on a friend’s Cheoy Lee, the journey quickly changed his life forever. The crystal clear waters and fruitful life offered in Key West captured his heart. For three of the past four years, he has spent sailing catamarans for FURY Water Adventures.
Specializing in snorkeling, backcountry mangrove tours, and parasailing.
Born in Perth, Western Australia in 1988 and raised in the harbor city of Darwin, Northern Territory. Kara is the oldest of eight adventurous children raised in the bush of the Outback. Her father inspired the love of the sea with regular sails along the coast of northern Australia and throughout neighboring Indonesia. After a career driving haul trucks in the mines of Australia, she set off to explore the world. Living throughout Indonesia, Thailand, and Europe she eventually found her way to the US. After a two-year stay in New York City, she found her way to eclectic Key West, Fl in 2016, soon thereafter taking work as a crew member with FURY Water Adventures.
Sy and Kara’s love for each other started with their mutual love for the ocean. They met while working with FURY and living on neighboring boats in the mooring field of Key West. They have spent the last 3 years together growing as a couple as well as individuals. Kara worked as chef and mate for a charter spearfishing company as well as working during the summers as ground support and chef for a TP52 Series Team in Europe. Sy has grown from mating on 65’ catamarans to becoming a proficient captain of the vessels and eventually becoming fluent with all the catamarans in the FURY portfolio. Together these guys have driven across two countries and circumnavigated the continent of Australia in their faithful LandCruiser. They are a polished well-rounded duo who aren’t afraid to roll their sleeves up in the name of adventure.
Cuisine
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BREAKFAST
- Southern Eggs Benedict – Poached egg with pulled pork on an English muffin topped with homemade hollandaise sauce
- Cook to Order Omelettes – Your choice of locally sourced veggies, protein, and cheeses cooked to order in a 2-egg omelet
- Smashed Avo on Toast – Smashed avocado on toasted bread of your choice, topped with feta cheese and balsamic glaze – accompanied with a poached egg on a bed of arugula
- Texas French Toast – Conventional french toast with a southern twist of a cornflake casing, served with 100% maple syrup and fruit garnish
- Shakshuka – Poached eggs in a bed of tomato, onion, and garlic; garnished with feta and cilantro
- Sweet Crepes – Classic crepe topped w/ homemade fruit syrup and cream
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LUNCH
- Pasta Salad – Local source veggies on a bowtie pasta topped with feta and a homemade vinaigrette
- Ozzy Burger – Classic hamburger w/ an Ozzy twist on a brioche bun with your choice of cheese and topping
- Fish Sandwich – Catch of the day (grilled or blackened) on a brioche bun w/ homemade aioli
- Chicken Salad Wrap – Homemade chicken salad in a spinach wrap
- Fish Tacos – Grilled or blackened catch of the day served in a flour tortilla
- Greek Salad – Traditional Greek salad w/ homemade dressing topped with your choice of avocado or catch of the day
- Mediterranean Gyros – Roasted lamb & onion w/ lettuce served on a pita, topped with homemade tzatziki
- Watermelon Caprese Salad – Watermelon tomato mozzarella arugula salad with homemade balsamic glaze
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APPETIZERS
- Ceviche of the Day
- White Wine Garlic Mussels
- Charcuterie Board
- Buffalo Chicken Dip
- Caprese Skewers
- Spinach Artichoke Dip
- Fresh Spring Rolls
- Tuna Tataki and Shishito Peppers
- White Wine Garlic Mussels
- Charcuterie Board
- Buffalo Chicken Dip
- Caprese Skewers
- Spinach Artichoke Dip
- Stuffed Peppers
- Bacon Wrapped Asparagus
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DINNER
- Green Curry – Vegetarian curry over long grain basmati rice – add chicken or shrimp
- Steak Night – Filet mignon with baked potatoes and sour cream
- Thai Salmon – Salmon topped w/ ginger & cilantro paste served with pearled couscous
- Kara’s Paella – Traditional paella with fresh local seafood and a secret Australian twist!
- Chicken Piccata – Crumbed chicken with a buttery lemon caper sauce served with mushroom parmesan risotto
- Spaghetti bolognese- Made from scratch sauce available w/ ground mince or vegetarian
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DESSERT
- NY Style Cheesecake w/ Raspberry Compote
- Moroccan Honey Cinnamon Oranges
- Mango Carpaccio
- Coconut Flan
- Pavlova
- Chocolate Mousse
- Maple Vanilla Baked Pear
- Greek Yogurt Parfait w/ Fruit
- Brownie w/ Cream