$36,700 - $43,000 / per Week
Summer Base Port: | BVI |
Summer Operating Area: | Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
Winter Base Port: | BVI |
Winter Operating Area: | Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
Price: $36,700 - $43,000 / Per Week
Length: 59.00 Ft
Guests: 8
Speed: N/A Knots
Cabins: 5
Build year: 2025
Refit year: N/A
Crew: 2
King Cabin: N/A
Queen Cabin: 5
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
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BVI COMPLIANCE FOR THE 2024/2025 SEASON IN PROGRESS:
Cruising Grounds: ​​British Virgin Islands
​Pick Up/Drop Off: Tortola; inquire for other locations
Yacht: BVI-Based
Crew: Annual Work Permits
​BVI Customs & Cruising Permit Fees: Included
MINIMUM NIGHTS: 5, Inquire for less.
For 6 night charters, divide weekly rate by 7 nights X 6 nights.
For 5 nights or less, divide weekly rate by 6 nights X number of nights.
SLEEP ABOARD: Available for half of the daily rate. Includes boarding after 4pm, snacks, welcome cocktails & continental breakfast. Dinner ashore is additional. Select option upon booking.
EXCLUDES: Christmas and New Year's weeks. No commission on sleep aboard.
HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense.
$150.00 per person discount.
LOCAL FARE MEAL PLAN: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
$75.00 per person discount.
25/26 HOLIDAYS:
CHRISTMAS/NEW YEARS: 7 night minimum. Must have a 48 hour turn between Christmas and New Year's Charters
CHRISTMAS: 1-8 guests @$47,000 Must end on or before 12/27
NEW YEARS: 1-8 guests @ $52,000 May not start prior to 12/28
**SEE BROKER NOTES FOR MORE INFORMATION - WAIVER REQUIRED IN ADDITION TO CONTRACT**
Copy link below & paste into browser to submit waiver:
https://bit.ly/cyawaiver
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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/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.
DAY BREAK
Available daily: fresh fruit, homemade milk kefir smoothies (customized to group preferences), juices, mimosas, Bloody Marys, and an assortment of freshly baked pastries such as chocolate chip banana bread (a guest favorite), gooey cinnamon rolls, and warm croissants served with apple butter.
Mexican Classic
Fried eggs, chorizo, refried beans, corn tortillas, and salsa verde.
Avocado Toast
Homemade seven grain bread, topped with microgreens. Guest Favorite
Pastrami Style Cured Salmon
Toasted bagel, cream cheese, capers, and pickled red onion.
Brioche French Toast
Warm berry compote, powdered sugar, and crispy bacon.
Chilaquiles
Crema fresa, salsa roja, fried eggs, and cilantro.
Yogurt Parfait
Homemade cinnamon granola crumble.
Crabcake Eggs Benedict
Served alongside roasted potatoes.
Fluffy Spinach and Cheese Omelet
Served with buttered toast.
MIDDAY
Grilled Romaine Caesar Salad
Homemade lemony dressing, blackened shrimp, warm buttery croutons, and lots of shredded parmesan.
Beer Battered Mahi Tacos
Arugula, cilantro lime aioli. Served with sharing plates of pickled veggies, salsa fresca, sweet street corn spiced with chiltipin, cooled with cotija, and warm totopos.
Lettuce Wraps
Minced and marinated pork, red pepper, ginger, garlic, topped with chopped peanuts and cilantro.
Lamb Meatballs
Topped on a chopped cucumber and dill salad, with warmed pita bread, zesty tzatziki, black lentils, and rosemary hummus. Guest Favorite
Spicy Ahi Poke Tower
Pureed mango, seaweed salad, served with tamari rice crackers.
Half Baked Salmon
Served atop a roasted fennel and citrus salad.
Bacon Jam Sliders
Pepperjack cheese, mac salad, chilled watermelon, basil, and feta salad.
Jerk Chicken Bowl
Pineapple slaw and basmati rice.
Pan Seared Mariners’ Sea Bass Sandwich
Tomato cucumber gazpacho, toasted ciabatta bun.
HORS D'OEUVRES
Salmon Tartare
Served with a Dijon mustard emulsion.
Seared Scallops
Topped with a miso ginger vinaigrette.
Dungeness Crab Wraps
Gem lettuce and cilantro.
Captain’s Conch Ceviche
Fresh and zesty conch ceviche.
Homemade Thin Crust Pepperoni Pizza
Classic and delicious, straight from the oven.
Bacon Wrapped Jalapeno Bombs
Perfectly spicy and savory.
Freshly Fried Wontons
Filled with cream cheese and beef tenderloin, served with mango chutney. Guest Favorite
MAIN
Baked Lobster on the Half Shell
Stuffed with brioche truffle stuffing.
New York Marinated & Grilled Steak
Served with half steamed artichoke, tahini garlic dipping sauce, roasted baby potatoes, and homemade bread. Guest Favorite
Honey with a Kick BBQ Ribs
Classic mac 'n' cheese, green beans, and cast iron cornbread.
Chicken Marabella
Served with an arugula salad, roasted macadamia nuts, tarragon honey dressing, and turmeric pearl couscous.
Seafood Linguine
Creamy, cheesy, and satisfying.
Teriyaki Baked Salmon
Served with a warm edamame and ginger salad.
Braised Beef Short Ribs
Accompanied by wasabi mashed potatoes and roasted heirloom carrots.
Dutch Oven Cochinita Pibil
Pork butt marinated in pineapple, beer, and achiote. Slow-cooked and served with simple, traditional sides.
DESSERT
Chocolate Ganache Brownie
Served with homemade peanut butter ice cream. Guest Favorite
Salted Caramel Cheesecake
With an oreo crust.
Lemon Berry Cake
Light and airy mascarpone icing with sugared berries.
Kentucky Derby Pie
Chocolate chips, pecans, and a flaky crust.
A Backwards Crumble
Vanilla custard crumbled with thick berry ice cream.
Chocolate Chip Cookies
Classic and irresistible!
SPECIALTY COCKTAILS
Guava Margarita
Tajin salted rim, Reposado Tequila.
Espresso Martini
Creamy and strong.
Cucumber Saki Martini
With a squeeze of lime.
Painkiller
Guest Favorite.
Passionfruit Mojito
Refreshing and tropical.
Aperol Spritz
A classic, light, and bubbly.
Cactus Colada
A twist on the traditional piña colada.
5 guest cabins - Queens
8 pax maximum
Crew will take Port forward cabin.
#Pax:8
Draft:5
Cabin Configuration:5Queen(s)
Wash Basins:5
TP in Heads:Yes
A/C:Full
Cruising Speed:
Length:59 Feet
Make:Fountaine Pajot
Showers:5
Heads:5
Helipad:No
Max Speed:
Beam:31
# Cabins:5
Tubs:0
Elec. Heads:5
Jacuzzi:
Year Built:2025
Dinghy hp:60
Sea Scooters:No
Wave Runners hp:No
Snorkel Gear:12
Wake Board:Yes
SU Paddle Boards:2
Boarding Ladder (Loc/Type):Yes
Gear Type:Hand Reels
U/Water Camera:Yes
Kite Boarding:No
Dinghy # pax:8
Water Skis Adult:No
Kneeboard:No
Tube:Yes
Kayaks 1 Pax:No
Floating Mats:Yes
Beach Games:0
Rods:
U/Water Video:No
Kite Boarding Details:No
Sailing Dinghy:No
Water Skis Kids:No
Windsurfer:No
Scurfer:No
Kayaks (2 Pax):No
Swim Platform:Yes
Fishing Gear:0
Fishing Permit :
Sea Bobs:Yes
Seabob
eFoil
4 Subnados
Wakeboard
Tube
2 Stand Up Paddle Boards
Floating Couch & Chairs
Snorkeling Gear
Floating Toys
Yoga Matts