$21,700 - $25,000 / per Week
Summer Base Port: | BVI |
Summer Operating Area: | Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
Winter Base Port: | BVI |
Winter Operating Area: | Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
Price: $21,700 - $25,000 / Per Week
Length: 50.00 Ft
Guests: 8
Speed: 8 knots Knots
Cabins: 4
Build year: 2019
Refit year: 2025- Mechanicals, Main Sail, Bottom Paint, Cosmetics, Dinghy
Crew: 2
King Cabin: N/A
Queen Cabin: 4
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
N/A
Cruising Grounds: British Virgin Islands
Pick Up/Drop Off: Tortola; inquire for other locations
Yacht: BVI-Based
Crew: Annual Work Permits
BVI Customs & Cruising Permit Fees: Included
MINIMUM NIGHTS: 5, Inquire for less.
For 6 night charters, divide weekly rate by 7 nights X 6 nights.
For 5 nights or less, divide weekly rate by 6 nights X number of nights.
SLEEP ABOARD: Available for half of the daily rate. Includes boarding after 4pm, snacks, welcome cocktails & continental breakfast. Dinner ashore is additional. Select option upon booking.
EXCLUDES: Christmas and New Year's weeks. No commission on sleep aboard.
HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense.
$150.00 per person discount.
LOCAL FARE MEAL PLAN: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
$75.00 per person discount.
25/26 HOLIDAYS:
7 night minimum. Full-Board Option.
Christmas: $28,000 Must end on or before 12/27
New Years: $30,000 May not start prior to 12/28
**SEE BROKER NOTES FOR MORE INFORMATION - WAIVER REQUIRED IN ADDITION TO CONTRACT**
Copy link below & paste into browser to submit waiver:
https://bit.ly/cyawaiver
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.
DAY BREAK
(Yogurt, cereals, and fresh fruit available daily upon request.)
French Toast
Served with clove-infused maple syrup and sausage.
Rosemary & Oregano Scrambled Eggs
Accompanied by cubed potatoes, bacon, toast, and a shared fruit plate.
Bacon, Vegetable & Cheese Frittata
Savory and hearty breakfast favorite.
“PPP” — Pancakes, Papaya, and Prosciutto
A tropical twist on a classic breakfast.
Custom Happy Face Omelettes
Made with love!
Sunday’s Bagel Spread
Smoked salmon, whipped cream cheese, and capers.
MIDDAY
Authentic Roman Caesar Salad
With herbed lemon-coriander chicken and housemade croutons.
Fresh Caribbean Chicken or Veggie Roti
Served with mango chutney and Garden Joy salad.
All-American Family BBQ
Burgers, hot dogs, and crispy French fries.
Hawaiian-Style Mahi Mahi Tacos
With crème fraîche, chipotle salsa, corn guacamole, and Maui slaw.
Perfect Palatable Pasta
Lelani’s secret weekly creation, inspired by mood and music.
Asian-Infused Whimsical Salad
Paired with seared ahi tuna for a taste of moonlit Hana Town.
HORS D’OEUVRES
Island Fruit Platter
Paired with fresh local Johnny cakes.
High Noon Tea
Biscuits, artisanal cheeses, jams, and olives.
Pan-Fried Fresh Fish
Served with house tartar sauce, pickle spears, and fresh island juices.
Tuna Tartare (Ceviche-Style)
With crispy wonton, avocado purée, mango salsa, micro cilantro, and ponzu drizzle.
Watermelon, Mint & Feta Skewers
Finished with a balsamic glaze.
Charred Tropical Pineapple Caprese
Served with plantain chips and fresh guacamole.
MAIN
Zesty Orange-Glazed Chicken Breast
Served with mango coconut sauce, yellow rice with raisins, and seasonal succotash.
Mahi Mahi
Paired with coconut basmati rice and stir-fried garden vegetables.
Beef Tenderloin
With mustard cream sauce and roasted garlic mash.
Pork Tenderloin
Finished with coconut tamarind reduction and herb-roasted potatoes.
Salmon Vodka Penne
Tossed with fresh herbs and parmesan.
Snapper Fillet
Served with creamy parmesan risotto and buttered vegetables.
DESSERT
Maui Lilikoi Mousse Chocolate Cake
A tropical chocolate indulgence.
Delightful Ice Cream & Fresh Fruit Medley
Refreshing and sweet.
Classic Key West Key Lime Pie
Tart and creamy.
American Brownies à la Mode
Warm brownies with vanilla ice cream.
South African Melk Tart
Traditional custard tart from South Africa.
Caribbean Banana Flambé
Tableside caramelized bananas.
Chef Lelani’s Bon Voyage Tasting Menu
(A celebration of South Africa, the Caribbean, and Hawai‘i — offered on your final evening aboard.)
Amuse-Bouche
Island Crudo Trio | Ahi, Snapper, and Wahoo | Lilikoi (Passionfruit) Vinaigrette | Pickled Shallots | Micro Herbs
A bright, tropical kiss of the sea to begin the journey.
Starter
Cape Malay Coconut Curry Bisque | Roasted Pumpkin | Sweet Potato | Caribbean Spices | Toasted Coconut
A warm, spiced embrace blending South African roots with Caribbean comfort.
Main Course
Braised Short Rib “Island Style” | Tamarind Reduction | Silky Sweet Potato Purée | Grilled Garden Vegetables
Vegetarian Option:
Island Harvest Curry | Roasted Pumpkin | Sweet Potato | Chickpeas | Wilted Greens | Coconut Basmati Rice
Dessert
Lilikoi Malva Pudding | Warm Coconut Cream | Rum-Caramel Drizzle
A tropical twist on a South African classic — golden, tender, and unforgettable.
(Optional Wine or Island Spirit Pairings Available)
Due to the seasonal and local availability of ingredients across the islands, proteins may be substituted with fresh, high-quality alternatives as needed, while maintaining the spirit and flavor of the experience.
Vegan, vegetarian, and gluten-free adaptations available with advance notice.
No accommodations data available
#Pax:8
Draft:5
Cabin Configuration:4Queen(s)
Wash Basins:4
TP in Heads:Yes
A/C:Full
Cruising Speed:6 knots
Length:50 Feet
Make:Lagoon
Showers:4
Heads:4
Helipad:No
Max Speed:8 knots
Beam:27
# Cabins:4
Tubs:0
Elec. Heads:4
Jacuzzi:
Year Built:2019
Dinghy hp:30
Sea Scooters:Yes
Wave Runners hp:No
Snorkel Gear:Yes
Wake Board:No
SU Paddle Boards:2
Boarding Ladder (Loc/Type):Yes
Gear Type:
U/Water Camera:0
Kite Boarding:No
Dinghy # pax:8
Water Skis Adult:No
Kneeboard:No
Tube:No
Kayaks 1 Pax:No
Floating Mats:No
Beach Games:No
Rods:
U/Water Video:0
Kite Boarding Details:No
Sailing Dinghy:No
Water Skis Kids:No
Windsurfer:No
Scurfer:No
Kayaks (2 Pax):No
Swim Platform:No
Fishing Gear:No
Fishing Permit :
Sea Bobs:No
2 Stand Up Paddle Boards
3 Inflatable Lounge Chairs
4 Sea Scooters
Snorkel Gear
Noodles