$37,000 - $40,000 / per Week
Summer Base Port: | West End, Tortola |
Summer Operating Area: | Caribbean Virgin Islands (US/BVI), Bahamas, 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: 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
No Captain Only Charters
BVI Cruising Permits, Fees, and Taxes are included in the rate.
*6 Night Minimum*
Boat Requires 48hr Turns
2025 Holiday Rates:
Christmas Week 2025 $45,000
New Years Week 2025 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.
CHILD DISCOUNTS: Discount Applied First
Children 15 and under $500 discount
$250 FOR EACH CHILD AGE 15 AND UNDER FOR 2025-2026 SEASON
***must be 15 or under at the time of charter***
She will be in the British Virgin Islands in Spring and Summer of 2024.
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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.
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 Patricia's Sample Menu
Breakfast
(Will be served with fruit platter)
Blueberry Buttermilk Pancakes
Bacon and Egg Toast Cups
Avocado toast with balsamic drizzle
Acai bowls with fresh fruit on top
Scrabbled eggs over biscuits and gravy
Spinach and prosciutto frittata muffins
Baked Mexican breakfast taquitos with fresh salsa
Lunch
Classic avocado BLT with sweet potato fries
Crab cakes with spicy remoulade over mixed greens
Grilled chicken caesar salad wraps
Blackened shrimp tacos with avocado salsa
Caprese chicken paninis
Strawberry poppyseed salad with pan seared mahi mahi
Ahi tuna poke quinoa bowl
Appetizers
Charcuterie Board
Prosciutto and basil-wrapped peaches
Chicken skewers with sweet and spicy marmalade
German beer cheese spread served with crackers or vegetables
Coconut shrimp with a sweet thai dipping sauce
Parsley garlic hummus with assortment of veggies
Fresh bruschetta on crispy crostini
Dinner
Pork tenderloin over cauliflower mash with bacon wrapped asparagus
Filet mignon with port wine reduction over garlic mash with roasted carrots
Pan seared salmon with a creamy dill sauce over cous cous with green beans
Chicken Milanese over angel hair pasta with mixed greens and balsamic glaze on top
Butter chicken over basamiti rice and homemade naan bread
Spicy jambalaya with sausage and shrimp
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:60hp
Sea Scooters:Yes
Wave Runners hp:No
Snorkel Gear:Yes
Wake Board:0
SU Paddle Boards:4
Boarding Ladder (Loc/Type):Yes
Gear Type:
U/Water Camera:0
Kite Boarding:
Dinghy # pax:
Water Skis Adult:No
Kneeboard:0
Tube:Yes
Kayaks 1 Pax:2
Floating Mats:Yes
Beach Games:Yes
Rods:
U/Water Video:0
Kite Boarding Details:No
Sailing Dinghy:
Water Skis Kids:Yes
Windsurfer:0
Scurfer:0
Kayaks (2 Pax):0
Swim Platform:YEs
Fishing Gear:Yes
Fishing Permit :
Sea Bobs:No
Resort Course:$200
Air Compressor:Onboard
Tanks:8
BCs:8
Regulators:8
Wet Suits:0
Weight Sets:0
# of Divers:8
Dives/wk:6
Night Dives:0
Dive Lights:0
Diving Info:
3 dives included per certified diver
Diving group number depends on certified divers experience.
Diving Costs:
3 dives per week included for certified divers - charters 6 nights or more.
Additional dives $50 per dive per person.
Referral course $400
DSD $200
Lift 4 Electric Surfboard