



















$34,200 - $46,000 / per Week
Price: $34,200 - $46,000 / Per Week
Length: 59.00 Ft
Guests: 10
Speed: 11kts Knots
Cabins: 5
Build year: 2020
Refit year: N/A
Crew: 2
King Cabin: 0
Queen Cabin: 5
Double Cabin: 0
Twin Cabin: 0
Single Cabin: 0
Pullman Cabin: 0
Rates are : Inclusive
Taxes, re-location fees, cruising permits and licenses may be extra. Please verify with clearing house
N/A
Cruising Area
• Virgin Islands (USVI & BVI)
Base Port
• Yacht Haven Grande (YHG) – St. Thomas, USVI
• Additional pick-up/drop-off available at American Yacht Harbor (AYH), St. Thomas
• BVI ports available on request (Contact us for details)
Yacht Status & Operations
• Based in St. Thomas, USVI
• USVI pick-up/drop-off preferred
• BVI pick-ups/drop-offs accepted with advance approval
Customs Fees & Cruising Permits
• Included
Rates & Terms
Minimum charter nights
• 5-night minimum
• Shorter charters considered on request
Short-Term Charter Rate Calculations
• 6 nights = weekly rate ÷ 7 × 6
• 5 nights or less = weekly rate ÷ 6 × number of nights
Sleep Aboard Option
Enjoy a relaxed evening onboard before your charter begins.
• Offered at 50% of the daily rate
• Boarding available after 4:00 PM
• Includes snacks, welcome cocktails & continental breakfast
• Dinner ashore at guest expense
• Excludes Christmas & New Year’s weeks
Dining Options – The number of meals listed are based on a 7 night charter
Full-Board Plan – Great for guests who want a fully onboard culinary experience
• 7 breakfasts, 7 lunches & 7 dinners onboard
• Standard plan included in your charter rate
Half-Board Plan – Ideal for guests who enjoy dining ashore
• 7 breakfasts, 4 lunches & 3 dinners onboard
• 3 lunches & 4 dinners ashore (guest expense)
• $150 per person discount
Local Fare Meal Plan – A taste of Caribbean cuisine
• 7 breakfasts, 5 lunches & 6 dinners onboard
• 2 lunches & 1 dinner ashore (guest expense)
• $75 per person discount
Holiday Rates 2026 / 2027 Season
Holiday season pricing is full-board only, 7 nights
Christmas Week - 6 night minimum
• $50,000 | 2–10 guests
• Must end on or before December 26
New Year’s Week
• $56,000 | 2–10 guests
• May not start prior to December 27
Important Notes
• Charter waiver required in addition to standard contract
• Please inquire for BVI port availability due to annual limit
N/A
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Crew Profiles
Captain Jamie
Captain
Jamie Still

Ina Urfalino
Chef/First Mate
DAY BREAK
Pancake Trio
Plain, blueberry, and chocolate pancakes.
Crêpes
Served with lemon, salted butter caramel, or homemade chocolate.
Caramelized French Toast
Served with chocolate or tonka bean sauce.
Homemade “Grandma Janine” Brioche
Served with mango–coconut compote.
Banana Cake
Served with Madagascar vanilla.
Chia Pudding
With mango and caramelized coconut.
Crispy Waffles
Freshly Baked Chouquettes
Creamy Porridge
Oat or coconut porridge with fresh fruits and honey.
Greek Yogurt Bowl
With thyme honey, citrus, and sweet-savory granola.
Matcha Chia Pudding
With fresh raspberries and toasted coconut.
Creamy Scrambled Eggs
Served with lemon labneh and fresh herbs.
Eggs Benedict
Salmon & Avocado Toast
Served on a crispy waffle.
Crispy Potatoes
With confit vegetables, poached egg, and cheese mousse.
Creamy Coral Lentil Soup
Served with poached eggs and smoked salmon.
Johnny Cake
With confit vegetables, slow-cooked egg, and rocket espuma.
Herb Soufflé Omelet
With crunchy vegetables.
Savory Parmesan Waffle
Served with poached egg and roasted vegetables.
Crispy Chickpeas
With avocado, melting vegetables, egg, and fresh herb salad.
MIDDAY
Lightly Smoked Beef Tataki
Served with infused oil and aged Parmesan.
Crispy Feta
With grilled watermelon, sesame, and mild ponzu.
Warm Burrata
With roasted nectarines, pistachio, and basil.
Soy–Honey Glazed Chicken
With crunchy ginger–lime salad.
Crispy Shrimp
With red cabbage, green mango, and sriracha mayonnaise.
Revisited Vitello Tonnato
Charred Vegetable Salad
With whipped feta and lemon dressing.
Lobster Salad
With fresh fruits, avocado, vegetables, and mango vinaigrette.
Niçoise Salad
With marinated salmon.
Beet Carpaccio
With marinated feta, honey–sesame, and crispy feta.
Buffalo Mozzarella
With heirloom tomatoes and prosciutto.
Greek Salad
HORS D’OEUVRES
Chilled Cucumber Velouté
With smoked yogurt and green oil.
Heirloom Tomatoes
With strawberries, burrata, and white balsamic.
Open Vegetable Ravioli
Served in a clear broth with fresh herbs.
Beet Carpaccio
With raspberry and whipped fresh cheese.
Vegetable Ceviche
With coconut–lemongrass leche de tigre.
Chilled Corn Soup
With coriander and mild chili.
Roasted Vegetables
With black tahini and toasted seeds.
Tomato Tarte Tatin
With burrata chantilly and basil crumble.
Asparagus Folies
MAIN
Roasted Beef Fillet
Served with red wine shallot jus and potato gratin.
Spaghetti alle Vongole
Roasted Chicken
Served with reduced jus and confit vegetables.
Stuffed Pasta
Filled with confit beef and mozzarella.
Crispy Chicken
Served with lemon Greek yogurt and grilled vegetables.
Asian-Style Marinated Salmon
Served with roasted vegetables.
Chef-Style Chicken Parmigiana
Slow-Cooked Veal
Served with light jus and lemon risotto.
Nobu-Style Sea Bass
With mushroom risotto and vegetables.
Roasted Duck Breast
Served with mild pepper or fruit sauce.
Premium BBQ Beef & Poultry
Served with modern homemade sauces.
Caribbean-Style Grouper
With vegetables and sweet potato gratin.
DESSERT
Lunch Desserts
Pineapple Carpaccio
With hibiscus syrup and coconut ice cream.
Raspberry Tartlet
With pistachio cream.
Chocolate Mousse
Classic or tonka bean.
Strawberry–Champagne Soup
With lemon sorbet.
Mango Tartare
With fresh mint and crispy tuile.
Mango–Coconut Panna Cotta
Saint-Honoré
Selection of Ice Creams & Mignardises
Dinner Desserts
Citrus Fruits
With olive oil crumble and ice cream.
Poached Peach
With verbena and lemon granita.
Intense Dark Chocolate Mousse
With olive oil and fleur de sel.
Lime-Infused Rice Pudding
With coconut crumble.
Roasted Banana
With salted butter caramel.
Fromage Blanc
With red berries and hibiscus granita.
Roasted Pineapple
With coconut sorbet.
Paris-Brest
Red Berry Pavlova
Vanilla Crème Brûlée
6 Queen cabins with sink and vanity in every room,
under bed storage and extra headroom.
#Pax:10
Draft:5
Cabin Configuration:5Queen(s)
Wash Basins:5
TP in Heads:Yes
A/C:Full
Cruising Speed:
Length:59.9 Feet
Make:VOYAGE
Showers:5
Heads:0
Helipad:No
Max Speed:11kts
Beam:28
# Cabins:5
Tubs:0
Elec. Heads:5
Jacuzzi:
Year Built:2020
Dinghy hp:60
Sea Scooters:No
Wave Runners hp:No
Snorkel Gear:10
Wake Board:No
SU Paddle Boards:2
Boarding Ladder (Loc/Type):Yes
Gear Type:
U/Water Camera:0
Kite Boarding:No
Dinghy # pax:10
Water Skis Adult:1
Kneeboard:No
Tube:0
Kayaks 1 Pax:No
Floating Mats:1
Beach Games:0
Rods:
U/Water Video:0
Kite Boarding Details:No
Sailing Dinghy:
Water Skis Kids:1
Windsurfer:No
Scurfer:No
Kayaks (2 Pax):No
Swim Platform:Yes
Fishing Gear:No
Fishing Permit :
Sea Bobs:Yes
Foam Noodles
This trip was so fun—thanks, Captain Jamie!
– Evan Raff
Thank you for showing our family around the BVI and USVI. Everyone had a great time and enjoyed the safety and sailing education. It’s a trip we’ll remember for a lifetime. Go Birds!
– The Raffs
Rapscallion and Jaime, thank you for a journey that felt like more than just Miles. Both the craftsmanship of the vessel and the wisdom at the helm, your skill and the boat spirit delivered days worth savoring.
Mike, Ben, Christina, Maude, Harun
Jamie, you made our bucket list trip a wonderful memory, I’ll treasure forever. The beautiful places you took us to see and the beauty of this part of the world. I’ll never forget. Thank you for helping us with the recommendations of places to go and eat and transportation, it made the trip so easy. Would love to return your hospitality when you come to Columbia and show you, Lake Murray! Thank you for such great memories! Thank you! Thank you! Thank you!
Endless gratitude, Maria and Mike
Jamie, thank you for being our ultimate captain this week. You are fun, considerate, and a damn good dishwasher. We loved every minute of it. You rock dude. Come visit if you find yourself in Columbia, South Carolina.
All our gratitude- Tammy, Cagle and Mike
Jamie,
Thank you for such a relaxing and joy filled week. We laughed, we ate, we saw turtles, we hiked, some of us saw jumping sting ray’s…. It was amazing. Can’t thank you enough and can’t wait the BVIs!
Within you a wonderful nest of the season! Lots of love from TX,
❤️Megan, Dustin, & Hannah
Captain Jamie – What a dream come true this trip has been!
Grand Sue has been talking about taking all the grandkids sailing since our last sailing trip in 2004. Amazingly, it has happened! Though chartering the catamaran wasn’t in our original plan, thank goodness we found you and Rapscallion!
You’ve been super flexible and accommodating, while also leading the way to some of the best spots in the BVI. How deluxe to have a guide, captain, chef, and boat connoisseur to lead the way!
And you were such a good sport to join us in dancing to Yuck! It’s hard to beat the day in Anegada and that incredible lobster feast, but my favorite nights so far have been relaxing under the stars and making drinks to share together.
Gratitude, much respect! Fingers crossed we’ll recreate this reunion again.
– First Mate Ashley
Captain Jamie and the Rapscallion turned our BVI charter into a masterclass in how to live well and sail better. From the moment we stepped aboard, Jamie’s planning was tighter than a ship’s rigging-every stop, from the Rhone’s haunting wreck to Anegada’s lobster-laden shores, felt like he’d whispered to the islands ahead of time. He tailored the trip to our interests as he got to know us, weaving in Northern Sound’s rugged splendor, Smuggler’s Cove’s raw edge, and Sandy Spit’s tiny paradise-each a perfect match by the journey’s end. His know-how was encyclopedic; he navigated us through Jost Van Dyke’s party pulse and pristine snorkeling spots with the ease of a man who’s memorized the Caribbean’s heartbeat. Recommendations were spot-on-RMS Rhone’s underwater cathedral left us awestruck, Anegada’s beaches were a revelation, and Jost’s Soggy Dollar was a triumph of timing. The snorkeling? I’ve got a new standard for ‘clear water’ now. Bonus points: his connection to Sweet Tea Willy, the taxi driver with more charm than a barrel of rum, added a local flavor we’ll never forget. Jamie didn’t just captain a boat-he orchestrated an odyssey. The Rapscallion’s a gem, and
we’re already plotting our return.
Ben