$18,000 - $35,000 / per Week
Price: $18,000 - $35,000 / Per Week
Length: 50.00 Ft
Guests: 8
Speed: 14 knots Knots
Cabins: 4
Build year: 2020
Refit year: N/A
Crew: 2
King Cabin: 0
Queen Cabin: 4
Double Cabin: 0
Twin Cabin: 0
Single Cabin: 0
Pullman Cabin: 0
Rates are : Inclusive
Karma is based out of West End, Tortola.
Crew Profiles
Captain Harry and Chef Kristen are an adventurous couple who met on a bus while traveling through Morocco and have been exploring the world together ever since, whether it is on land or at sea.Harry Van Vliet
Captain
Kristen Cornerlsen
Chef/First Mate
Breakfast
All breakfasts served with fresh fruits
Mediterranean Shakshuka
Eggs poached in a rich tomato and bell pepper sauce. Topped with avocado and crumbled feta. Served with a flatbread
Classic Eggs Benedict
Poached eggs and Canadian bacon on toasted English muffins covered in a hollandaise sauce
Smoothie Ocean Bowl
Pineapple, blue spirulina, coconut milk and banana base topped with local fruits, granola, chia seeds and coconut flakes
Loaded Avo Toast
Smashed avocado on toasted artisanal bread. Topped with a poached egg, micro greens marinated cherry tomatoes and crumbled feta with drizzle spicy honey
Huevos Rancheros del Mar
Sunny side up eggs over a homemade chipotle tomato ranchero sauce, refried black beans (or chorizo) and a crispy corn tostada. Topped with radish and Mexican crema
BYOB (build your own bagel) Platter
Assorted bagels with all the fixings to create the perfect breakfast bagel - cream cheese, salamis, smoked salmon, picked onions, sliced tomatoes and capers
BVI Coconut French Toast
Thick french toast, topped with coconut flakes and mango. Served with millionaires bacon
Lunch
Tuna Poke Bowl
Tuna with cucumber, pickled vegetables, edamame, pineapple and avocado over sushi rice. Topped with sesame seeds and spicy mayo
Caribbean Fish Tacos
Grilled local fish in flour tortillas with cabbage slaw, avocado, and pineapple habanero salsa
Buddha Bowl
Homemade charcoal falafel with hummus, quinoa, mixed greens, roasted vegetables drizzled with tahini
Grilled Salmon and Vegetables
Platter of salmon with grilled vegetables, potatoes and corn. Finished with a honey Dijon sauce
Crab Cake Sandwich
A Maryland inspired classic, lump crab cake with lettuce, tomato, and old bay aioli on a bun. Served with sweet potato fries
Kale Caesar Salad
Kale with parmesan, sourdough croutons, and creamy caesar dressing topped with garlic shrimp
Bulgolgi Bao Buns
Korean beef in a bao bun topped with sesame seeds served with a cucumber salad
Appetizers
Charcuterie Board
Assorted cured meats, artisan cheeses, olives, nuts, and seasonal fruits with crackers.
Mediterranean Platter
Hummus, red pepper muhammara, feta, olives and cucumber with warm pita bread
Pesto Burrata
Creamy burrata with tomatoes, pesto, and homemade sourdough focaccia
Mini Quesadillas
Cheese quesadillas served with fresh guacamole and salsa
Thai Chicken Skewers
Grilled chicken satay with spicy peanut sauce
Shrimp Cocktails
Chilled shrimp with spicy avocado crème and cocktail sauce
Strawberry Balsamic Bruschetta
Toasted baguette topped with ricotta cheese, strawberries and basil with balsamic drizzle on top
Dinner
Verde Risotto with Scallops
Creamy risotto with asparagus topped with pan seared scallops and cherry tomatoes
Rack of Lamb
Herb crusted roasted rack of lamb served with roast potatoes and seasonal vegetables with a mint sauce
Caribbean Catch
Pan seared local fish with roasted carrots, Coconut cilantro rice with a mango tomato salsa on top
Ribeye Steak
Grilled ribeye with chimichurri, chipotle sweet potato puree, and charred broccolini
Surf and Turf
Served with mashed potatoes and asparagus
Miso Glazed Salmon
A sweet miso glazed Salmon with a cucumber salad and black rice topped with a wasabi cream
Kale Pistachio Pesto Pasta
Linguine topped shrimp, cherry and parmesan
Dessert
Chocolate Mouse
Vegan chocolate mouse
Mango Cheesecake
Cheesecake with fresh mango and graham cracker crust
Dark Chocolate Tarte
Chocolate ganache in cookie crumb crust with sea salt flakes
Vanilla Pan Cotta
Creamy vanilla custard with fresh blueberry compote and mint
Lemon Cake
Moist lemon cake with lemon glaze and candied lemon zest
Pistachio Brownies
Fudge brownies with pistachios, served with vanilla ice cream
Orange Posset
vegan orange cream served with shortbread cookies
Accommodates 8 guests in 4 cabins. Crew takes port aft with head.
#Pax:8
Draft:5
Cabin Configuration:4Queen(s)
Wash Basins:0
TP in Heads:
A/C:Full
Cruising Speed:8 knots
Length:50 Feet
Make:Lagoon
Showers:0
Heads:4
Helipad:No
Max Speed:14 knots
Beam:27
# Cabins:4
Tubs:0
Elec. Heads:4
Jacuzzi:
Year Built:2020
Dinghy hp:30hp
Sea Scooters:No
Wave Runners hp:0
Snorkel Gear:Yes
Wake Board:No
SU Paddle Boards:Yes
Boarding Ladder (Loc/Type):Yes
Gear Type:
U/Water Camera:Yes
Kite Boarding:
Dinghy # pax:6
Water Skis Adult:0
Kneeboard:0
Tube:Yes
Kayaks 1 Pax:0
Floating Mats:Yes
Beach Games:Yes
Rods:
U/Water Video:Yes
Kite Boarding Details:No
Sailing Dinghy:
Water Skis Kids:0
Windsurfer:0
Scurfer:No
Kayaks (2 Pax):Yes
Swim Platform:Yes
Fishing Gear:Yes
Fishing Permit :BVI
Sea Bobs:No
Resort Course:
Air Compressor:Onboard
Tanks:8
BCs:8
Regulators:8
Wet Suits:0
Weight Sets:8
# 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.
Captain Harry is a PADI Dive Instructor
Diving Costs:
3 dives per week included for certified divers - charters 6 nights or more.
Additional dives $50 per dive per person.
WaveSkate (similar to a wakeboard)
Water Skis available upon request
7x7' Bote Floating Dock
Complementary USVI and BVI map to track your charter
Karma is offering a 10% discount for all charters run in November and December 2025.
*valid on 6 and 7 night charters
*excluding holidays