$30,000 - $42,000 / per Week
Summer Base Port: | Virgin Islands, Grenadines |
Summer Operating Area: | Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
Winter Base Port: | Virgin Islands |
Winter Operating Area: | Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
Price: $30,000 - $42,000 / Per Week
Length: 56.00 Ft
Guests: 6
Speed: 10 Knots
Cabins: 3
Build year: 2018
Refit year: N/A
Crew: 2
King Cabin: N/A
Queen Cabin: 3
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 Customs fees and cruising permits are included in the rate.
*Short Charters Available*
24hr turns available. Please Inquire.
HOLIDAYS:
2024
Christmas Flat Rate $38,000.
New Years Flat Rate 42,000 inquire for pick up and drop off. 7 night minimum.
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.
CHILD DISCOUNT: Discount Applied First
$500 off for each child age 15 and under.
$250 FOR EACH CHILD AGE 15 AND UNDER FOR 2025-2026 SEASON
***Does not combine with half board options***
***Age is based on the charter date NOT the date of booking***
***Max discount - 4 children***
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.
N/A
June 2025 | ||||||
---|---|---|---|---|---|---|
Mon | Tue | Wed | Thu | Fri | Sat | Sun |
1 | ||||||
2 | 3 | 4 | 5 | 6 | 7 | 8 |
9 | 10 | 11 | 12 | 13 | 14 | 15 |
16 | 17 | 18 | 19 | 20 | 21 | 22 |
23 | 24 | 25 | 26 | 27 | 28 | 29 |
30 |
July 2025 | ||||||
---|---|---|---|---|---|---|
Mon | Tue | Wed | Thu | Fri | Sat | Sun |
1 | 2 | 3 | 4 | 5 | 6 | |
7 | 8 | 9 | 10 | 11 | 12 | 13 |
14 | 15 | 16 | 17 | 18 | 19 | 20 |
21 | 22 | 23 | 24 | 25 | 26 | 27 |
28 | 29 | 30 | 31 |
August 2025 | ||||||
---|---|---|---|---|---|---|
Mon | Tue | Wed | Thu | Fri | Sat | Sun |
1 | 2 | 3 | ||||
4 | 5 | 6 | 7 | 8 | 9 | 10 |
11 | 12 | 13 | 14 | 15 | 16 | 17 |
18 | 19 | 20 | 21 | 22 | 23 | 24 |
25 | 26 | 27 | 28 | 29 | 30 | 31 |
October 2025 | ||||||
---|---|---|---|---|---|---|
Mon | Tue | Wed | Thu | Fri | Sat | Sun |
1 | 2 | 3 | 4 | 5 | ||
6 | 7 | 8 | 9 | 10 | 11 | 12 |
13 | 14 | 15 | 16 | 17 | 18 | 19 |
20 | 21 | 22 | 23 | 24 | 25 | 26 |
27 | 28 | 29 | 30 | 31 |
Captain & PADI Dive Master
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.
Respite At Sea Sample Menu by Chef Liza
BREAKFAST
Traditional eggs benedict with hollandaise sauce on English muffins,with a choice of bacon, spinach or Norwegian smoked salmon
Egg frittata with bacon and burrata, basil olive oil and aragula
Build your own bagel bar with all the fixings
Captain’s boat-made sourdough with avocado mash and poached eggs
Shakshuka with feta and fresh pita bread
Scrambled eggs, bacon and sourdough toast with mushrooms and spinach
Turkish poached eggs on herb yoghurt and spiced butter
LUNCH
Poke bowl with ahi tuna, mango, edamame, wakame, avocado and spicy mayo
Mexican pulled beef barbacoa tacos on boat-made tortillas
Maryland style crab cakes with a fresh green salad
Chinese steamed bao buns with sweet and spicy chicken with a side of Asian cucumber salad with sesame oil dressing
Traditional local caught fish burgers with tartar sauce and coleslaw
Healthy buddha bowl with grilled chicken, quinoa, houmous, feta and muhammara
Shrimp zucchini spaghetti on an avocado pesto sauce
APPETIZERS
Grilled scallops in a garlic herb butter
Chef’s charcuterie board with salami, prosciutto, cheeses, a spread of breads and crackers, honey and jam, grapes, and olives
Dehydrated apple slices with goat cheese coated in walnuts
Tuna tataki bites in fried rice paper cups
Bruleed fig gruyere cheese bites
Local caught mahi ceviche served in cocktail glass
Grilled peach with parma ham and mozzarella skewer
MAIN COURSE
Seared cod fish with smoked red pepper puree, samphire, black olive crumb
Proscuitto and boursin stuffed chicken with terragon beurre blanc
Crispy skinned snapper on citrus and fennel salad
Filet mignon with red wine sauce, cauliflower puree, red onion compote, broccolini
Lamb chops served with chimichurri, green asparagus and crispy stacked potato
Jerk spiced mahi mahi with coconut rice, mango salsa, plantain chip
Risotto with scallops, leek and shrimp infused oil
DESSERT
Classic Key lime pie with merengue and lime curd
Caribbean rum cake with bananas foster
Salted dark chocolate tart topped with honeycomb crumb
Thai mango sticky rice
Traditional Madeiran passion fruit mousse
Mini pavlovas on rum infused grilled pineapple with coconut cream
Lemon tiramisu with boat-made limoncello shot
RESPITE AT SEA features 3 guest suites, 3 with queen berths, all with full A/C and ensuite toilet and shower. Starboard forward cabin is reserved for crew.
#Pax:6
Draft:5
Cabin Configuration:3Queen(s)
Wash Basins:3
TP in Heads:Yes
A/C:Full
Cruising Speed:8
Length:56 Feet
Make:Lagoon
Showers:3
Heads:3
Helipad:No
Max Speed:10
Beam:31
# Cabins:3
Tubs:0
Elec. Heads:3
Jacuzzi:
Year Built:2018
Dinghy hp:50
Sea Scooters:No
Wave Runners hp:No
Snorkel Gear:Yes
Wake Board:Yes
SU Paddle Boards:2
Boarding Ladder (Loc/Type):Yes
Gear Type:
U/Water Camera:Yes
Kite Boarding:No
Dinghy # pax:8
Water Skis Adult:No
Kneeboard:No
Tube:Yes
Kayaks 1 Pax:No
Floating Mats:0
Beach Games:Yes
Rods:
U/Water Video:Yes
Kite Boarding Details:No
Sailing Dinghy:No
Water Skis Kids:No
Windsurfer:No
Scurfer:No
Kayaks (2 Pax):No
Swim Platform:Yes
Fishing Gear:Yes
Fishing Permit :Fishing USVI only
Sea Bobs:Yes
Resort Course:
Air Compressor:Onboard
Tanks:8
BCs:6
Regulators:6
Wet Suits:0
Weight Sets:0
# of Divers:6
Dives/wk:5
Night Dives:0
Dive Lights:0
Diving Info:
Captain Rubrio is a PADI Dive Master
Diving Costs:
3 dives per week included for certified divers - charters 6 nights or more.
Additional dives $50 per dive per person.
2 Sea Bobs
Flybridge dinning table
Adult and child water skis available upon request