$27,000 - $40,000 / per Week
Summer Base Port: | Virgin Islands |
Summer Operating Area: | Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (BVI) |
Winter Base Port: | Virgin Islands |
Winter Operating Area: | Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (BVI) |
Price: $27,000 - $40,000 / Per Week
Length: 51.00 Ft
Guests: 8
Speed: 14 knots Knots
Cabins: 4
Build year: 2023
Refit year: N/A
Crew: 2
King Cabin: N/A
Queen Cabin: 3
Double Cabin: 1
Twin Cabin: N/A
Rates are : Inclusive
Taxes, re-location fees, cruising permits and licenses may be extra. Please verify with clearing house
N/A
BVI Customs fees and cruising permits are included in the rate.
*Short Charters Available*
24 hr turns available. Please Inquire
3 queen ensuite cabins and midship cabin are available to guests. Midship and port forward cabins share head. Crew will take port aft queen cabin.
2025 Holidays
Christmas Flat Rate $35,000 West End pick up and drop off. 7 night minimum.
New Years Flat Rate $40,000 West End pick up and drop off. 7 night minimum.

HALF-BOARD RATES: Discount Applied First
(7/4/3 BREAKFAST/LUNCH/DINNER): $150 off / person

***3 lunches and 4 dinners ashore at client expense***

***Does not combine with child discounts***


CHILD DISCOUNT: Discount Applied First
$500 off for each child age 15 and under.
$250 FOR EACH CHILD AGE 15 AND UNDER FOR 2025-2026 SEASON
***Does not combine with half board options***

***Age is based on the charter date NOT the date of booking***

***Max discount - 4 children***


LESS THAN 6 NIGHT CHARTERS DIVIDE BY 6 RULE:
(Rate / 6 X #Nights)

***(Rate divided by 6N X number of nights*** For 6 nights divide rate by 7 X 6N.


SLEEP ABOARD:
$2,200 Sleep aboard the night before the charter departs
Guests arrive to the yacht at 5pm. Snacks and welcome drink served, this is not an open bar. Dinner is ashore on clients expense. Continental breakfast provided next morning. Vessel departs at noon.
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Captain
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Chef
Lorem Ipsum is simply dummy text of the printing and typesetting industry. Lorem Ipsum has been the industry's standard dummy text ever since the 1500s, when an unknown printer took a galley of type and scrambled it to make a type specimen book. It has survived not only five centuries, but also the leap into electronic typesetting, remaining essentially unchanged. It was popularised in the 1960s with the release of Letraset sheets containing Lorem Ipsum passages, and more recently with desktop publishing software like Aldus PageMaker including versions of Lorem Ipsum.
Chef Caitlin's Sample Menu
Breakfast
All breakfasts served with Greek yogurt, homemade granola and fruit platter.
Italian eggs
freshly baked sourdough| basil pesto| tomatoes| mozzarella| Parma ham| fried egg| balsamic reduction
Smoothie bowls
topped with toasted coconut| fresh seasonal fruit| chia seeds & nuts
Avocado toast
freshly baked sourdough| avocado| poached eggs| feta| bacon| lime chili dressing
Salmon bagel
Toasted bagel| cream cheese| scrambled egg| smoked salmon| caper berries & fresh dill
Honey halloumi
Freshly baked bread| whipped rosemary butter| honey comb| halloumi
Duck confit benedict
Toasted English muffin| poached eggs| paprika orange hollandaise sauce
Brunch
Chia puddings| coconut pancakes| freshly baked pastries| corn frittata
Lunch
All lunches served with homemade focaccia.
Caesar Salad
Grilled chicken| sourdough croutons| homemade Caesar dressing| parmesan shavings
Sirloin steak
sliced and topped with rocket & pine nuts| pesto pasta| grilled peach & burrata salad
Sesame tuna poke bowl
Japanese rice| edamame| citrus picked cucumber| avocado
Blackened shrimp tacos
soft shell tortillas| mango salad| yogurt & jalapeño dressing
Greek spread
pita bread| Greek salad| sweet potatoes with rocket & feta| Beef kofta| tzatziki
Burger
homemade brioche buns| bacon onion marmalade| potato wedges
Grilled octopus
Kalamata chimichurri| zucchini salad with lemon & capers| sumac roast potatoes
Appetizers
Panko prawns| avocado mousse| mango salsa
Charcuterie| selection of the finest meats & cheeses| crackers| olives| berries & nuts
Gazpacho| watermelon| vodka
Phyllo pastry parcels| brie| raspberry coulis
Wahoo ceviche| avocado| melon| fried wonton chips
Snapper fish cakes| homemade black garlic aioli| crispy lemongrass
Boa buns| pulled pork| spicy lime cabbage
Dinner
All dinners served with homemade brioche dinner rolls.
Slow cooked beef short ribs
potato purée| green bean salad
Lobster risotto
local BVI lobster| saffron| parmesan
Grilled Mahi Mahi
saffron rice| toasted almonds| roasted peppers| lemon butter white wine sauce
Surf & turf
Fillet steak| seared scallops| dauphinoise potato stacks| asparagus bundle
Crispy pork belly
slow cooked in apple cider & star anise| parsnip purée| roasted carrots
Butternut ravioli
burnt sage butter| candied hazelnuts| ricotta
Teriyaki Salmon
pak choi salad| chili garlic noodles
Dessert
Italian meringue| gran mariner cream | strawberries sorbet| fresh berries
Profiteroles| dark chocolate mousse| brownie crumb| white chocolate twirl
Black cherry tartlet| lemon curd| pecan praline
Vanilla and thyme panna cotta| shortbread crumb| forest fruits
Puff pastry layers| spiced pumpkin pastry cream| candied cranberries
Chocolate bourbon pecan pie| crème anglaise| butterscotch drizzle
Olive oil lemon sponge| brown sugar cookie crumb| candied lemons
Accommodates 8 guests in 4 cabins with 3 ensuite heads with 3 showers
#Pax:8
Draft:5
Cabin Configuration:3Queen(s), 1Double(s)
Wash Basins:0
TP in Heads:Yes
A/C:Full
Cruising Speed:8 knots
Length:51 Feet
Make:Lagoon
Showers:0
Heads:4
Helipad:No
Max Speed:14 knots
Beam:27
# Cabins:4
Tubs:0
Elec. Heads:4
Jacuzzi:
Year Built:2023
Dinghy hp:30
Sea Scooters:Yes
Wave Runners hp:0
Snorkel Gear:Yes
Wake Board:No
SU Paddle Boards:Yes
Boarding Ladder (Loc/Type):Yes
Gear Type:Trolling Rods
U/Water Camera:Yes
Kite Boarding:
Dinghy # pax:8
Water Skis Adult:0
Kneeboard:0
Tube:Yes
Kayaks 1 Pax:No
Floating Mats:Yes
Beach Games:Yes
Rods:2
U/Water Video:0
Kite Boarding Details:No
Sailing Dinghy:
Water Skis Kids:0
Windsurfer:0
Scurfer:0
Kayaks (2 Pax):No
Swim Platform:YEs
Fishing Gear:Yes
Fishing Permit :
Sea Bobs:No
Resort Course:
Air Compressor:Onboard
Tanks:8
BCs:8
Regulators:8
Wet Suits:0
Weight Sets:0
# of Divers:8
Dives/wk:6
Night Dives:0
Dive Lights:0
Diving Info:
3 dives included per certified diver
Diving group number depends on certified divers experience.
Captain Jake is a Dive Master
Diving Costs:
3 dives per week included for certified divers - charters 6 nights or more.
Additional dives $50 per dive per person.
2 Sea Scooters
2 stand up paddle boards
1 Subwing
1 floating dock
1 E-foil
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