







$20,200 - $22,500 / per Week
Price: $20,200 - $22,500 / Per Week
Length: 46.00 Ft
Guests: 6
Speed: 10 knots Knots
Cabins: 3
Build year: 2021
Refit year: N/A
Crew: 2
King Cabin: 0
Queen Cabin: 3
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
• Yacht Haven Grande (YHG) – St. Thomas, USVI
• Additional pick-up/drop-off available at American Yacht Harbor (AYH), St. Thomas
• BVI ports available on request (Contact us for details)
Yacht Status & Operations
• Based in St. Thomas, USVI
• USVI pick-up/drop-off preferred
• BVI 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 2025 / 2026 Season
Holiday season pricing is full-board only, 7 nights
Christmas Week
• $23,000 | 2–6 guests
• Must end on or before December 26
New Year’s Week
• $25,000 | 2–6 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
*Gratuities For Crew Accepted Directly Via - Venmo, Cash, PayPal
N/A
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Crew Profiles
Captain TC
Terry "TC" Carter
Captain

Emilie Svejda
Chef/First Mate
DAY BREAK
All breakfasts served with fresh fruit and assorted breads or muffins.
Bay Bake Quiche
Flaky phyllo crust filled with spinach, feta, and fresh herbs. Served with a side of crispy bacon.
Tortola Tostada
Sunny-side eggs over crispy corn shells with chorizo, chili-lime sauce, fresh tomatoes, chives, and pomegranate seeds.
Twin City
Mashed sweet potato with your choice of:
– Savory: Poached egg, avocado, and sautéed greens.
– Sweet: Almond butter, chia seeds, toasted walnuts, and fresh blueberries.
Captain Crunch
Crispy fried chicken served over a golden waffle topped with a fried egg and drizzled with coconut haupia syrup.
Jost Toast
Two crispy hash browns layered with smashed avocado, poached eggs, crumbled cheese, ribbons of prosciutto, and a drizzle of chili honey.
First Watch
Lemon ricotta pancakes topped with whipped butter and maple-agave syrup, served with soft scrambled eggs and house-made veggie sausage.
The Baths Blend
A creamy, spoonable smoothie of spinach, banana, and matcha. Topped with pumpkin seeds, sweetened ginger, coconut flakes, almonds, and fresh berries.
Love City Sammie
English muffin layered with tomato, spinach, egg, caramelized onions, mustard aioli, and fresh mozzarella cheese. Served with a fresh fruit smoothie.
MIDDAY
Rock City Salad
Grilled chicken with crisp vegetables, feta, and fresh herbs over mixed greens. Served with flatbread, hummus, and falafel.
Cannonball Rock
Grilled Caribbean catch on warm corn tortillas with papaya slaw, guacamole, and pineapple pico de gallo.
Beef Island
Grilled all-beef burger on toasted brioche with lettuce, tomato, and onion. Served with chilled leek-potato salad.
Coral Bay Club
Stacked turkey, ham, lettuce, and tomato with herb mayo on toasted bread. Served with fresh chips and broccoli slaw.
Calypso Thai
Chilled noodles with shaved carrots, red cabbage, edamame, crispy tofu, and herbs in a creamy soy-peanut dressing.
Water Island Wrap
Grilled steak with crisp greens, roasted peppers, and chimichurri aioli wrapped in a warm tortilla and served with golden beet salad.
Bubbly Pool Poke
Seared tuna over jasmine rice with edamame, pickled carrots, avocado, and wasabi-lime aioli.
BVI*LT
Thick-cut bacon, tomato, iceberg lettuce, and vadouvan aioli on toasted sourdough. Served with galley-made dill pickles and sea salt & vinegar chips.
HORS D’OEUVRES
Sea Glass
Chilled watermelon topped with arugula, feta, and balsamic drizzle.
Tamarind Wings
Crispy chicken wings glazed in tamarind and honey-lime.
Jolly Roger
Roasted bone marrow with sea salt, herbs, and toasted baguette.
Starboard
Artisan cheeses, toasted nuts, fresh fruit, and house-made crackers.
Driftwood Fries
Hand-cut fries topped with shaved prosciutto, melted brie, herbs, and a drizzle of truffle aioli.
Regatta Bites
Crisp fried plantain rounds served with trio dips — spiced aioli, cilantro-lime crema, and roasted pepper hummus.
Sundeck
Crisp flatbread with lemon ricotta, mozzarella, and roasted asparagus, finished with olive oil, fresh herbs, and cracked pepper.
Wonton Tide
Crispy wonton chips topped with marinated ahi tuna, avocado, lime crema, and sesame drizzle.
MAIN
18°64′
Local lobster brushed with herb butter, served with pumpkin rice and steamed island vegetables.
Spanish Town
Grilled chicken breast with cilantro-lime cabbage, rice, black beans, pico de gallo, and cotija cheese.
Pasta di Mutiny
Grilled ribeye steak served with spaghetti tossed in Pecorino Romano, cracked black pepper, and cream. Accompanied by mixed greens, tomato, kalamata olives, and balsamic vinaigrette.
Salt Pond Bolognese
Roasted spaghetti squash tossed in rich vegetable bolognese with tomato, herbs, and parmesan.
Riptide Ribs
Kansas City–style dry-rub ribs finished with Gates BBQ sauce. Served with jalapeño goat cheese bread and apple wedge salad.
Antilles Chicken
Garlicky half-roast chicken served with roasted pumpkin and mint-pea purée, accompanied by warm sailor’s bread and herb-whipped butter.
Tradewinds Tenderloin
Herb-rubbed pork tenderloin roasted and finished in its own pan juices with rosemary-Dijon cream. Served with root vegetables and toasted baguette slices brushed with olive oil.
O8 Risotto
Creamy coconut risotto with roasted peppers, fresh herbs, and a drizzle of chili oil, served with grilled beef medallions.
DESSERT
Two Brothers
Dark chocolate cakes with blackberry ice cream centers and sea salt sprinkle.
Midnight at Magens
Espresso-soaked ladyfingers layered with whipped mascarpone and cocoa dust.
Tree O’ Dem
Mango, blueberry, and lemon sorbet with a waffle crisp dipped in white chocolate and sea salt.
Painkiller Pizza
Sugar cookie crust topped with Cruzan rum–soaked pineapple and orange slices, finished with nutmeg frosting.
Bonfire Bay
Dark chocolate cheesecake on a buttery graham crust, topped with toasted marshmallow cream and sea-salt fudge drizzle.
Full Moon
Key lime bar on a graham cracker crust, lightly toasted and bright with citrus.
Sugar Bird
Grilled pineapple brushed with spiced honey and topped with coconut whipped cream.
Devil’s Bay Sundae
Galley-made non-dairy vanilla bean ice cream with hot fudge and salted caramel pecans.
SHIP’S BAR
Virgin Island NICE
White rum, coconut water, pineapple, and lime.
Late Checkout
Vodka and prosecco with muddled cucumber and mint, topped with coconut water and a squeeze of lemon.
Lovango Breeze
Tequila, grapefruit, basil, and club soda.
Maho Martini
Vodka shaken with passionfruit and lime.
Christmas Cove Sangria
White wine with orange, mango, and pineapple.
Mocha Jumbie
Dark rum, coffee liqueur, coconut cream, peanut butter, and chocolate.
Thatch Smash
Bourbon, brown sugar, muddled mint, and peach.
Calypso Cooler
Tequila, mango, chili agave, and mint salt.
Bush Tea Palmer
Steeped lemongrass, basil, and soursop leaf, iced with lemon and local honey.
Necker Nectar
Pineapple, lime, and coconut water.
Steel Pan Spritz
Cucumber, mint, club soda, and lemon squeeze.
Mermaid’s Chair Fizz
Lemon, rosewater, club soda, and lemonade.
Salt Island Soda
Watermelon juice, lime, club soda, and mint.
Carnival Cooler
Mango, fresh ginger, and club soda.
Island Hop
Guava, pomegranate, orange, lemon, and lime.
Jr. Jumbie
Peanut butter–banana punch with chocolate drizzle.
No accommodations data available
#Pax:6
Draft:4
Cabin Configuration:3Queen(s)
Wash Basins:3
TP in Heads:Yes
A/C:Full
Cruising Speed:8.5 knots
Length:46 Feet
Make:Lagoon
Showers:3
Heads:0
Helipad:No
Max Speed:10 knots
Beam:27
# Cabins:3
Tubs:0
Elec. Heads:3
Jacuzzi:
Year Built:2021
Dinghy hp:25
Sea Scooters:No
Wave Runners hp:No
Snorkel Gear:6
Wake Board:No
SU Paddle Boards:2
Boarding Ladder (Loc/Type):Yes
Gear Type:
U/Water Camera:0
Kite Boarding:No
Dinghy # pax:6
Water Skis Adult:No
Kneeboard:No
Tube:No
Kayaks 1 Pax:No
Floating Mats:1
Beach Games:0
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:
Fishing Gear:No
Fishing Permit :
Sea Bobs:No
2 Stand Up Paddle Boards
Subwing
Floating mat
Noodles