$20,000 - $24,000 / per Week
Summer Base Port: | BVI / USVI / SXM |
Summer Operating Area: | Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
Winter Base Port: | USVI / BVI / SXM |
Winter Operating Area: | Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
Price: $20,000 - $24,000 / Per Week
Length: 50.00 Ft
Guests: 6
Speed: N/A Knots
Cabins: 3
Build year: 2024
Refit year: N/A
Crew: 2
King Cabin: N/A
Queen Cabin: 3
Double Cabin: N/A
Twin Cabin: N/A
Rates are : Inclusive
Taxes, re-location fees, cruising permits and licenses may be extra. Please verify with clearing house
No captain only
● SAINT MARTIN / SAINT BARTHS RELOCATION FEE:
Relocation fee of $3,500, minimum 72 hour turn required on either side of charter dates
for boat transit. Please inquire for availability.
● MINIMUM NIGHTS: 5
● LESS THAN 7 NIGHT CHARTER RATES:
For 6-night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights, divide weekly rate by 6 nights X number of nights.
● HALF-BOARD OPTION:
$100 discount per person. Includes 7 breakfasts, 4 lunches & 3 dinners, all other meals to be eaten ashore at
client's expense.
● LOCAL FARE OPTION:
$75 discount per person. Includes 7 breakfasts, 5 lunches & 6 dinners, all other meals to be eaten ashore at client's expense.
● CHILDREN DISCOUNT:
$100 discount per child.
● SLEEP ABOARD:
1/2 the daily rate. Dinner ashore at client's expense. Includes boarding after 4pm, welcome cocktail and breakfast the next morning and early start.
● GUEST PAX: 6
● 2025 NEW YEARS: 7-night minimum $32,000 for 2-6 guests flat rate, must start December 28th or later.
● EMBARKATION: 12PM
● DISEMBARKATION: 12PM
● TURN AROUNDS:
48-hour turn arounds required - inquire for 24-hour turns
● ALL-INCLUSIVE RATE INCLUDES:
Meals & Beverages onboard
Fuel
Mooring fees
Private Yacht & Service of the crew (captain, chef/mate)
Insurance for the yacht and the passengers (civil liability)
Accommodation in private air-conditioned cabins each with an ensuite bathroom
and bedding, towels, and beach towels.
Snorkel gear
Stand Up Paddle Boards
Floating mats
Tube
Hookah Rigs x2
● ALL-INCLUSIVE RATE DOES NOT INCLUDE:
Special provisioning requests (inquire for further details) Cancellation insurance and private insurance. Airport transfers to/from yacht base
Personal Expenses
● TIP:
It is customary to tip your crew at the end of your charter. The amount you leave is totally at your discretion and should be based on the level of service provided. The suggested gratuity is 15%-25% of the total charter fee.
● CONTRACT SPECIAL CONDITIONS:
All bookings the Charter Fee does include the British Virgin Islands (BVI) cruising taxes and permit, BVI National Park permits and BVI customs fees (collectively the "BVI Fees").
If the Yacht is NOT allowed entry into the BVI, FOR ANY REASON, during the time of charter, the charter will take place in the USVI waters.
N/A
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Captain
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Chef/First Mate
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.
Breakfast
Breakfast Bagels
Fried Egg, Bacon, Cream Cheese, Cheese, Tomato, Avo
Pancakes
with Maple Syrup, Berries served with Scrambled Eggs & Bacon
English Muffins
with Poached Egg, Canadian Bacon, Grilled Tomato, Baby Spinach, Lemon Mayo Dressing
Cinnamon French Toast
served with Strawberries, Blueberries and Bacon
Breakfast Burritos
Scrambled Eggs, Ham, Cheese, Sauteed Mushrooms, Avo, Cherry Tomatoes
Breakfast Spread
Eggs, Bacon, Sausage, Mushrooms, Grilled Tomato, Toast, Jams, Cheese
Freshly Baked Scones
with Cheese, Jam, Whipped Cream
Whole Wheat Toast
Smoked Salmon, Mashed Avo, Cherry Tomatoes, Feta
Scrambled Eggs, Bacon Bits, Cheese
Freshly Baked Banana Bread
served with Scrambled Eggs & Bacon
Fruits, Yogurt, Granola, Cereal
Lunch
Grilled Chicken Summer Salad Wraps
Shrimp Tacos with Homemade Mango, Avo & Cilantro Salsa
Creamy White Wine Garlic Shell Mussels served with Toasted Sourdough
Homemade Gourmet Pizza & Salad
Spicy Grilled Chicken Wings, Garlic Bread, Greek Pasta Salad
Pork / Beef Gyros topped with Homemade Tzatziki, served with Rustic Fried Potato Wedges
South African Curry Beef Mince Jaffels with Round Cut Fries & Side Salad
Lobster / Shrimp Linguini Alfredo
Roast Veg & Feta Cous-Cous Salad
Lemon Garlic Butter Scallops & Spicy Savory Rice
Salmon / Shrimp / Crab Poke Bowls
Homemade Quiches (Bacon & Mushroom / Spinach & Feta) with Salad
Appetizers
Prosciutto and Melon Rolls
Pesto Caprese Crostini
Coconut Shrimp with Sweet Chilli Dip
Mediterranean Dish with Toasted Baguette
Charcuterie Board
Fried Potato Skins with Sour Cream & Chives Dip
Spicy Tuna Cucumber Bites
Main Course
Slow Braised Red Wine Infused Oxtail served with Creamy Garlic Mashed Potatoes & Roasted Veg
South African Style Chicken Korma Curry Served with Basmati Rice, Broccoli & Cauliflower or Balsamic Beans
Homemade Beef Burgers topped with Creamy Mushroom Sauce & Crispy Onions, served with Rustic Hand cut Fries
Mixed Seafood Paella & Salad
N/Y Strip or Ribeye Steak served with Creamy Peppercorn sauce, Parmesan Garlic Herb infused Baby potatoes, Broccolini
Honey Cinnamon Butternut / Creamed Spinach Stuffed Portobello Mushroom
Grilled Lemon Butter Mahi-Mahi or Grouper served with Mushroom & Onion Savory Rice, Coleslaw and Veg
Asian Seared Tuna served with Garlic & Olive Pearled Cous-Cous, Parmesan Roasted Asparagus & House salad
Panko Crumbed Chicken Schnitzel served with 4 Cheeses Sauce, Rustic Fries / Creamy Mashed Potatoes & Salad
Creamy Bacon, Ham & Mushroom Carbonara Pasta & Salad
Dessert
Caramel Peppermint Crisp Tart
No Bake Cheese Cake
Chocolate Brownies & Home-made Ice Cream
Traditional South African Malva Pudding
Brownie Bottom Mini Cheese Cakes
Chocolate / Bischoff Mousse
Portuguese Pudding
Milktart
Boatox is equipped with 2 queen cabins and 1 master cabin with queen berth for guest use, each with en-suite electric head, shower, and sink/vanity.
All cabins have individually controlled air conditioning for each cabin’s comfort.
Top deck fly-bridge with 360 degree view includes lounge area with table and sun bed.
Salon has lounge area, galley, and formal dining area with forward door to access the foredeck.
Foredeck includes lounge area with cocktail table and trampolines.
Cockpit includes lounge area and formal dining area with expansive table.
The crew use the Starboard Forward cabin.
#Pax:6
Draft:5.25
Cabin Configuration:3Queen(s)
Wash Basins:3
TP in Heads:Yes
A/C:Full
Cruising Speed:
Length:50.52 Feet
Make:Robertson and Caine
Showers:3
Heads:3
Helipad:No
Max Speed:
Beam:26.38
# Cabins:3
Tubs:0
Elec. Heads:3
Jacuzzi:
Year Built:2024
Dinghy hp:25
Sea Scooters:No
Wave Runners hp:No
Snorkel Gear:6
Wake Board:0
SU Paddle Boards:2
Boarding Ladder (Loc/Type):
Gear Type:
U/Water Camera:0
Kite Boarding:
Dinghy # pax:6
Water Skis Adult:0
Kneeboard:0
Tube:Yes
Kayaks 1 Pax:Yes
Floating Mats:0
Beach Games:0
Rods:2
U/Water Video:0
Kite Boarding Details:No
Sailing Dinghy:no
Water Skis Kids:0
Windsurfer:0
Scurfer:0
Kayaks (2 Pax):0
Swim Platform:Yes - Hydraulic
Fishing Gear:Yes
Fishing Permit :
Sea Bobs:No
2 x Solo Snuba rigs for tankless scuba diving
Sub Wing
Bote Floating dock and 2 inflatable chairs