$37,000 - $40,000 / per Week
Summer Base Port: | West End, Tortola |
Summer Operating Area: | Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (BVI) |
Winter Base Port: | West End, Tortola |
Winter Operating Area: | Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (BVI) |
Price: $37,000 - $40,000 / Per Week
Length: 55.00 Ft
Guests: 8
Speed: N/A Knots
Cabins: 4
Build year: 2024
Refit year: N/A
Crew: 3
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
BVI Cruising Permits, Fees, and Taxes are included in the rate.
*Short Charters Available*
24 hr turns available. Please Inquire.
2025 Holiday Rates:
Christmas Week 2024 $45,000
New Years Week 2023 50,000
HALF-BOARD RATES: Discount Applied First
(7/4/3 BREAKFAST/LUNCH/DINNER): $150 off / person

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


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:
$2,500 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
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
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.
Deckhand/Stew
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's Anna Sample Menu
BREAKFAST
Blueberry Muffins
Homemade blueberry muffins with a cinnamon streusel topping.
“Full Irish Breakfast”
Sausages, bacon, eggs, baked beans, breakfast potatoes, tomatoes and mushrooms served with a loaf of homemade bread.
Avocado Toast
Smashed avocado with pickled red onion, feta, hot honey and eggs.
Crepes
Classic French crepes served with orange butter and whipped cream.
Eggs Benedict
Poached eggs with hollandaise sauce and ham served on English muffins.
Bagel Board
Build your own bagel with a big spread of toppings.
Shakshuka
Eggs cooked in a tomato and pepper sauce, topped with feta and fresh herbs.
LUNCH
Chicken Caesar
Classic Caesar salad served with freshly baked bread.
Baja Style Fish Tacos
Chilli and beer battered mahi mahi with chipotle aioli served with Elotes and patatas bravas.
Bacon Tart
Sundried tomato, feta, thyme and bacon tart served with a green salad.
Pad Thai
Shrimp and chicken pad thai served with an Asian style slaw.
Burgers
Served with homemade buns, homemade pickles and all the toppings, alongside a green salad and sweet potato wedges.
Linguine alla Vodka
Linguine in a tomato vodka sauce served with shrimp skewers, salad and homemade focaccia.
Poke Bowls
Seared sesame tuna with coriander lime rice and a mix of toppings.
AFTER LUNCH SNACKS
Cookies
Freshly baked chocolate chip cookies
Chocolate Strawberries
Strawberries dipped in milk and white chocolate
Affogato
Espresso poured over ice cream with caramelised walnuts.
Sorbet
Tropical coconut lime sorbet
STARTERS
Crab Cakes
Thai spicy crab cakes with a sweet chilli dip
Scallops
Served with coconut cauliflower puree, bacon crumb and curried cauliflower.
Roasted Butternut Soup
Served with creme fraiche and toasted pumpkin seeds.
Caramelised Onion and Brie Tart
Served on a bed of salad
Mussels in the Goan Style
Mussels cooked in a coconut, turmeric and ginger broth, served with crusty bread.
Spring Rolls
Thai style spring rolls with a honey soy dipping sauce.
Sushi
A selection of different sushi rolls.
MAIN
Pork Tenderloin
Served with dauphinoise potatoes, tenderstem broccoli and a spiced apple puree.
Thai Green Curry
Served with basmati rice, arjard salad and homemade flatbreads.
Red Snapper
Chermoula baked red snapper with an aubergine yoghurt and tabbouleh.
Beef Short Rib
Braised short ribs on a bed of creamy polenta with roasted carrots.
Truffle Risotto
Wild mushroom and truffle risotto with baked chicken thighs.
Caribbean Salmon
Sticky Jerk salmon with a spicy black bean plantain salad and a mango red pepper slaw.
Fillet Steak
Served with pomme puree, balsamic roasted onions, green beans and a red wine jus.
DESSERT
Sticky Toffee
Sticky toffee pudding served with creme anglaise, butterscotch sauce and softly whipped cream.
Coconut Rice
Sticky coconut rice pudding with grilled pineapple and a lime caramel sauce.
Tropical Panna Cotta
Honey panna cotta with a tropical fruit salad.
Tiramisu
Layers of boozy coffee soaked savoiardi biscuits and mascarpone mousse.
Deconstructed Cheesecake
Vanilla cheesecake mousse served with a lemon curd, biscuit crumb and lemon cream.
Guinness Cake
Chocolate Guinness cake with Baileys cream and a dark chocolate ganache.
5 Cabin Version
4 Queen en suite staterooms
Crew takes starboard midship cabin
#Pax:8
Draft:5
Cabin Configuration:4Queen(s)
Wash Basins:0
TP in Heads:Yes
A/C:Full
Cruising Speed:
Length:55 Feet
Make:Lagoon
Showers:4
Heads:4
Helipad:No
Max Speed:
Beam:31
# Cabins:4
Tubs:0
Elec. Heads:4
Jacuzzi:
Year Built:2024
Dinghy hp:70
Sea Scooters:Yes
Wave Runners hp:No
Snorkel Gear:Yes
Wake Board:1
SU Paddle Boards:2
Boarding Ladder (Loc/Type):Yes
Gear Type:Rod and Reel combo
U/Water Camera:Yes
Kite Boarding:No
Dinghy # pax:8pax
Water Skis Adult:1
Kneeboard:No
Tube:1
Kayaks 1 Pax:No
Floating Mats:1
Beach Games:Yes
Rods:4
U/Water Video:0
Kite Boarding Details:No
Sailing Dinghy:
Water Skis Kids:1
Windsurfer:0
Scurfer:0
Kayaks (2 Pax):No
Swim Platform:Yes
Fishing Gear:Yes
Fishing Permit :
Sea Bobs:No
2 x iAqua Nano 600 Max Underwater Scooters - More Info
4 x Blu3 Nemo Tankless Diving Systems - More Info
2 x Lucid Transparent Paddle Boards
1 x Yacht Beach Floating Multi Dock and Double Lounger
2 x Yacht Beach Floating Hex Party Zones
1 x Water Skis - Adult
1 x Water Skis - Junior
1 x Wakeboard
1 x ZUP YouGotThis2.0 Multi-Sport Board
1 x Subwing
1 x Two Person Tube
Noodles
Selection of Snorkel Gear
Beach Games
8 x Cliq Beach Chairs
2 x beachBUB Umbrellas
Selection of Fishing Gear Including:
2 x Shimano Offshore Rod and Reel Combo
2 x Shimano Spinning Rod and Reel Combo
2 x Deep Sea Hawaiian Handlines