


















Price: $23,000 - $26,000 / 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: 0
Queen Cabin: 4
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
• Tortola, BVI
• Inquire for additional pick-up/drop-off available in Tortola, BVI
• USVI ports available on request (Contact us for details)
Yacht Status & Operations
• Based in Tortola, BVI
• BVI pick-up/drop-off preferred
• USVI 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 and a 48 turn is required.
Christmas Week
• $29,000 | 2–8 guests
• Must end on or before December 26
New Year’s Week
• $31,000 | 2–8 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 Noah
Noah Canham
Captain

Stephanie Nilsson
Chef/First Mate
DAY BREAK
Smoked Salmon Bagels
Smoked salmon on freshly toasted bagels with cream cheese and capers.
Full Traditional English Breakfast
Crispy bacon, pork sausages, baked beans, grilled tomatoes, mushrooms, and eggs cooked to your liking.
Swedish-Style Pancakes
Delicate pancakes served with your choice of syrups and toppings — classic maple, sweet berry compote, golden honey, or lemon and sugar.
Caribbean Crêpes
Filled with tropical local fruits: fresh mango, coconut cream, or caramelized pineapple.
Açaí Breakfast Bowl
Açaí purée topped with fresh fruits, crunchy granola, and a drizzle of honey.
Mediterranean Burrata Bruschetta
Toasted bruschetta topped with creamy burrata, cherry tomatoes, basil, and a drizzle of olive oil.
Coconut Chia Pudding with Raspberry Jam
Creamy coconut-infused chia pudding layered with homemade raspberry jam.
Eggs Benedict
Perfectly poached eggs on toasted English muffins, layered with crispy bacon or smoked salmon, finished with rich hollandaise sauce.
MIDDAY
Ahi Tuna Poke Bowls
Premium ahi tuna over sticky rice with edamame, mango-pineapple salsa, avocado, radish, peppers, pickled red onion, sesame seeds, and soy sauce.
Japanese Summer Rolls
Crisp vegetables with shrimp, chicken, or vegetarian filling, served with a tangy sweet-and-sour dipping sauce.
Mexican Street-Style Tacos
Tender al pastor pork or juicy shrimp with vibrant salsas, cilantro, and lime on soft corn tortillas.
Greek Souvlaki
Tender marinated chicken or pork skewers with fluffy pita and garlic tzatziki.
Spinach & Swiss Quiche
Buttery, flaky crust filled with spinach, Swiss cheese, and a touch of cream.
Blackened Mahi-Mahi Tacos
Spice-rubbed, seared mahi-mahi with zesty slaw, avocado, and lime crema in soft tortillas.
Quinoa Superfood Bowl
A wholesome bowl of quinoa, roasted vegetables, leafy greens, dried apricots, nuts, seeds, and a flavorful dressing.
HORS D’OEUVRES
Roasted Eggplant
Tender roasted eggplant drizzled with silky tahini yogurt.
Chilled Tomato or Watermelon Gazpacho
Sweet ripe tomatoes or juicy watermelon blended with subtle spices and served chilled.
Grilled Garlic Prawn Skewers
Juicy prawns marinated in garlic and herbs, grilled to perfection.
Herbed Feta Wrapped in Courgette Ribbons
Feta cheese wrapped in ribbons of fresh courgette, seasoned with aromatic herbs.
Pink Homemade Hummus with Vegetables
Vibrant beetroot hummus served with crisp, fresh vegetables.
Fig, Brie, and Red Onion Artisan Flatbread
Sweet figs, melted brie, and caramelized onions on warm flatbread, finished with a balsamic glaze.
Zesty Pea, Mint, and Chili Crostini
Crisp crostini topped with a bright pea and mint spread, finished with a touch of chili.
MAIN
Moroccan-Spiced Duck Breast
Pan-seared duck breast seasoned with Moroccan spices and glazed with orange honey.
Pan-Seared Sea Bass
Tender sea bass with buttery Swedish-style potatoes and a medley of seasonal greens.
Chargrilled Skirt Steak
Smoky chargrilled skirt steak served with a colorful array of roasted heritage vegetables.
Herb-Rubbed Lamb Chops
Juicy lamb chops with a fragrant blend of herbs and a garlic-mint gremolata.
Authentic Thai Green Curry
Creamy green curry with Thai spices served over fluffy, aromatic basmati rice.
Golden Butternut Squash & Goat Cheese Risotto
Creamy risotto with sweet roasted butternut squash and tangy goat cheese.
Asian-Style Stir-Fry
Crisp bamboo shoots and peppery watercress tossed in a savory Asian sauce.
Parmesan-Crusted Cod
Tender cod fillet coated in golden parmesan crust, drizzled with lemon herb sauce, and served over cauliflower purée with roasted vegetables.
DESSERT
Frozen Painkiller Ice Cream
A tropical blend of coconut, pineapple, orange, and a hint of rum.
Swedish Chocolate Coconut Balls “Chokladbollar”
Oats, cocoa, sugar, butter, and coffee rolled in shredded coconut.
Maple-Baked Pears with Greek Yogurt & Pistachio
Tender pears baked in maple syrup, topped with creamy Greek yogurt and crunchy pistachios.
Mango, Coconut, or Lemon Panna Cotta
Silky panna cotta offered in tropical mango, creamy coconut, or zesty lemon.
Swedish Chocolate Fudge Cake “Kladdkaka”
Rich Swedish chocolate cake with a gooey center, served with whipped cream or ice cream.
Frozen Blueberry Dream Cheesecake
Creamy and tangy blueberry cheesecake with a cool, refreshing finish.
Brazilian “Brigadeiros”
Bite-sized Brazilian chocolate truffles made with condensed milk, cocoa, butter, and chocolate sprinkles.
4 queen cabins for up to 8 guests
Crew is in the double cabin and port side forepeak
#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:Yes
SU Paddle Boards:2
Boarding Ladder (Loc/Type):Yes
Gear Type:Trolling and Casting
U/Water Camera:0
Kite Boarding:No
Dinghy # pax:8
Water Skis Adult:No
Kneeboard:No
Tube:Yes
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:
8 Person Dinghy With 30 HP
2 Sea Scooters
2 Stand Up Paddle Boards
Towable Tube/Donut
2 Inflatable Lounge Chairs
Flotaing Mat/Dock
Snorkel Gear
Noodles
Fishing Gear
We had the trip of a lifetime here in the BVI. The weather was spectacular, the views unbelievable, and the hospitality top notch. We enjoyed the beautiful beaches, swimming off the boat, and walking through the Baths. We also saw beautiful fish, birds, flamingos, and goats.
It has been a wonderful and relaxing five days and we can’t wait to do it again. Thank you to Noah for your great recommendations and keeping us safe. Thank you, Steph, for your amazing food, every meal was a treat.
We will be holding on to these memories back in chilly PA!
-Gabres / Wiggins
We came on our trip to the BVI to celebrate our 28th anniversary, graduations from graduate school, and Christmas / New Year’s.
Our week together represents the best time and the best family vacation to date. As a family of six (our son just married, Caitlyn), our goal was to be together without being in a hurry to leave. Our favorite memories are:
Sea turtles at Peter Island (Sea Sward, etc.)
Norman Island – snorkeling, fish
Baths at Virgin Gorda were beautiful
Day at Jost Van Dyke when we watched the full moon rise
Beaches were great
Private beach at Guana was terrific
Sandy Spit & Jost Van Dyke bubbly pool
The food this week has been the best food we’ve ever had. Consistently healthy, well prepared, well presented. We appreciate Chef Stephanie’s diligence and effort. Her love for preparing & serving others is clear. Captain Noah was well prepared for most problems & did an excellent job transporting our family. We appreciate them both very much.
Thank you for making our week unforgettable. We will pray for you.
Warmest regards.
- Gilbert / Sims
What an amazing journey this has been. The crew curated the most special outings and experiences. Our captain took us to special deserted coves , rum bars, natural reefs, sand spits and did I mention the rum bars. The chef made the most delicious healthy food and we never wanted for a thing.
Thank you for the trip of a lifetime.
Patt
Our long awaited trip of a lifetime came true. Cpt Rob and crew were phenomenal. Our trips ashore are forever memories and the sailing was perfection. Loved lobster in Anegada, dancing and karaoke. Need to begin planning another trip.
Janet Mark
Our adventure sailing the BVI was one of the most amazing trips that we have experienced. The memories that were made are over the top. We will be sharing our experiences with family and friends for years to come. Thank you to Rob and crew for great experiences, great food and great memories. 1st time to BVI buy won't be our last,
Doug Karen
