



















$58,000 - $61,000 / per Week
Price: $58,000 - $61,000 / Per Week
Length: 67.00 Ft
Guests: 8
Speed: N/A Knots
Cabins: 4
Build year: 2025
Refit year: N/A
Crew: 3
King Cabin: 1
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
GENERAL NOTES:
MINIMUM NIGHTS: 4
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.
48 HOURS REQUIRED FOR TURNAROUND
SLEEP ABOARD: The yacht does not offer sleepaboards
LOCAL FARE: Includes: 7 breakfasts, 5 lunches & 5 dinners. Requires 2 lunches and 2 dinners ashore at client expense. -For local fare, deduct $150 per person off the charter rate
CHRISTMAS/NEW YEARS:
7 night minimum. Village Cay ports required.
CHRISTMAS 2026: 1-8 guests @ $73000 - charter must end no later than 12/27
NEW YEARS 26/27: 1-8 guests @ $75000 - charter may not start before the 12/28
SAINT MARTIN / SAINT BARTHS RELOCATION FEE: Relocation fee of $3,000, minimum 48 hours required on either side of charter dates for boat transit (in addition to normal turnaround). Please inquire for availability.
Sapphire will be based in the BVI
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Crew Profiles
Captain
Rob Bentley
Captain

Belinda Bentley
Chef
B’s Delicious Dishes - Sample Menu
Breakfast:
For the Table: - Freshly brewed coffee, tea selection, chilled fruit juices, yoghurt, and cereal selection. Seasonal local fruit platter with a selection of pastries, toast and preserves.
· Eggs Benedict - crispy pancetta or wilted spinach on an English muffin or black mushroom with a swathe of buttery hollandaise
· Crispy sauteed potatoes with anyway eggs, grated cheddar cheese and herby tomato
· Individual phyllo breakfast cups with three-cheeses, baby tomato and spring onion
· Pillowy buttermilk blueberry pancake stack with sticky, syrupy blueberry sauce
· Honey and mustard glazed pork sausages with scrambled eggs, caramelised onions and rocket
· Shaved smoked salmon with lemony cream cheese and dill on a toasted everything bagel
· Halloumi cheese fingers with roasted baby tomatoes and basil pesto
· Crispy fried Vietnamese eggs with spicy chilli crunch on a Indian pappadum
· Smashed avocado on sourdough toast with crispy bacon or crunchy seed topping
· Caramelised French toast with banana, honey , crème fraiche and dusting of cinnamon
· Bake of the morning eg banana walnut / bran & raisin / carrot & pineapple muffins / croissants / assorted pastries
Lunch:
· Black and white sesame crusted seared tuna with hot and spicy Vietnamese vermicelli salad (GF)
· Grilled flank steak tacos with red onion, avocado salsa, lime and crumbly white cheese
· Juicy chicken skewers , haloumi or lamb koftas with herby tabbouleh , flat breads and yoghurt cucumber tzatziki
· Garlic Shrimp Caesar salad with crunchy bread shards and loads of fresh parmesan
· Juicy Cheeseburger in Paradise with salty oven baked potato wedges
· Pan fried red snapper strips on tortillas with mango salsa and bright green spicy cilantro sauce
· Pork noodle satay ‘Rainbow Salad’ with carrot, cabbage, snow peas, peppers, peanuts and fresh bean spouts
· Crunchy Salt and Pepper Squid with garlicky lime aioli and mixed salad
· Steamy White Wine Mussel Pot with and hot garlic bread
Happy Hour Appetisers:
· Charcuterie platter of cured meats, assorted cheese, fruit, nuts, crackers and crudites
· Tuna nachos on crispy wontons with wasabi mayo and shredded slaw
· Fresh focaccia with lemony whipped feta and spiced chickpeas
· Crispy garlic crumb topped Green lipped mussels
· Sweet and spicy chicken wings
· Caribbean tuna ceviche with tortilla chips
· Vietnamese rainbow shrimp crystal spring rolls with plum dipping sauce
· Mini mozzarella caprese skewers
· Cheesy nachos with guac and salsa
· Bruschetta with basil pesto, marinated tomato, mozzarella and balsamic glaze
· Mediterranean Mezze of flat bread, vegetables, and assorted dips
· Devils on horseback (bacon wrapped prunes) and cream cheese stuffed jalapeños
· Hummus loaded with pine nuts, olives, pumpkin seeds and olive oil with focaccia
· Baked brie topped with mixed nuts and honey
Dinner:
· Pistachio crusted halibut on zucchini noodles, honey carrots and brown butter
· Teriyaki salmon on cauliflower puree with roasted vine tomatoes and asparagus spears
· NY strip steak sliced onto smashed garlic baby potatoes with creamy mushroom sauce or herby chimichurri
· Middle Eastern spiced lamb rack on Persian ‘jewelled’ rice with tahini sauce and broccolini
· Creamy Italian sausage fettuccine with sun dried tomatoes, baby spinach and fennel salad
· Crispy breaded schnitzel on garlic mashed potato with colourful coleslaw
· Spicy Thai red shrimp coconut curry with cardamon rice and sugar snaps
· Pan fried Mahi-Mahi on sweet potato puree with lemon parsley sauce
· Pork loin wrapped in bacon with a pomegranate reduction
Dessert:
· Chocolate and raspberry rolled roll with whipped cream
· Bosc pear poached in spiced green ginger wine with ginger crumble and panacotta
· Espresso tiramisu with a touch of coffee liqueur
· South African Malva pudding, gooey and sweet after soaking in Amarula liqueur
· Mini cheesecakes with fresh seasonal fruit or Dulce de leche toppings
· Big pink rosewater meringues with pistachios and berry drizzle
· Zesty, frozen key lime pies with crunchy lace biscuit
· Banana praline semi-freddo with caramelised banana and rum cream
· Double chocolate Cointreau tart with fresh orange segments
· Hot choc chip cookies with ice cream and chocolate sauce
· South African ‘Tipsy Tart’ that’s full of pecans, dates and brandy with vanilla ice cream
Menu customised for Gluten free, vegetarian, vegan and other dietary requirements.
Sapphire has a master King suite and 3 Queen guest cabins all ensuite with freshwater electric heads. All cabins have high thread count linens and additional mattress toppers, with complimentary toiletries.
The port forepeak is available at an additional charge. It is airconditioned and has a wet head. It is only suitable for children and young teenagers.
The crew are in the port aft cabin and stbd forepeak.
#Pax:8
Draft:5.58
Cabin Configuration:1King(s), 3Queen(s)
Wash Basins:4
TP in Heads:Yes
A/C:Full
Cruising Speed:7 knots
Length:67 Feet
Make:Fountaine Pajot
Showers:4
Heads:4
Helipad:No
Max Speed:
Beam:32.28
# Cabins:4
Tubs:0
Elec. Heads:4
Jacuzzi:1
Year Built:2025
Dinghy hp:70
Sea Scooters:Yes
Wave Runners hp:No
Snorkel Gear:Yes
Wake Board:Yes
SU Paddle Boards:Yes
Boarding Ladder (Loc/Type):Yes
Gear Type:
U/Water Camera:No
Kite Boarding:
Dinghy # pax:9
Water Skis Adult:Yes
Kneeboard:Yes
Tube:Yes
Kayaks 1 Pax:No
Floating Mats:Yes
Beach Games:Yes
Rods:2
U/Water Video:No
Kite Boarding Details:No
Sailing Dinghy:No
Water Skis Kids:Yes
Windsurfer:No
Scurfer:No
Kayaks (2 Pax):Yes
Swim Platform:Yes, Hydraulic
Fishing Gear:Yes
Fishing Permit :Yes
Sea Bobs:Yes
eFoil
Deck Jacuzzi
Rob and Belinda
Well that was one amazing week !!! Loved every second and your energy + attention to detail made everything so spectacular. The wonderful food, every water toy under the sun, learning about this beautiful place, and the very enjoyable sailing time made this trip just the best. Thank you for your kindness and making us feel like royalty. Every table for meals was set so beautifully with the most unbelievable meals – Top Chef award to you Miss B! You simply outdid yourself. And Bartender Rob your drinks were delicious and always at the ready. You tendered us here, there and everywhere with such ease and it was all so appreciated. Life on the Mystic is top notch and wonderful, unforgettable memories were made this week! Loved the Snorkeling, the many beach bars and most of all being with friends and family with non-stop conversation, laughs and good times! You two are the best and we are so grateful to have had the chance to meet and sail with you! Can’t wait to come again 😊
Sheri + Eric Rye NY
Rob and B –
Loved, Loved, Loved it! This was our 1st experience on a Charter and 1st time in BVI – Exceeded all expectations and the food! B-you are amazing. Yummy, healthy and beautifully presented. You are beautiful people and have found the perfect place for your skills. Enjoyed so very much.
Thank you from the bottom of our hearts.
Corrine & Bruce
Rob and Belinda
What a vacation to remember! Food was outstanding and service unmatched. I hope God blesses you with more guests that bring as much sunshine and happiness as you did for us. Please don’t hesitate to come visit us in Orlando! Michelle, Jay, Jack and Max
Rob and B,
We cannot thank you enough for the most magical hop around paradise. The two of you were truly made for this. Your sweet fun spirits, talents and hospitality are true gifts. We cannot wait for our St Barths sail in 2027. Please call us when you make your trip to the south US! We couldn’t’ love you more!
Lenox + Bradford Meythaler
Hallie + Dane Beasley
Blakeney + Jake Black
Lindsey + Jack Harris
Dear Rob and Belinda,
You are the only person, B, who makes cooking for 8 people every night look so easy!!! You both are so servant hearted in all that you do in making everyone feel welcome and known. We will be making t-shirts containing all the great lines that came out of our laughter and experiences this week. The kids loved everything you provided for them in this adventure like rock climbing, e-foil, sailing, snorkeling, and jumping off of things. Every single one of us will go home with a lifetime of memories. Thank you for making the world feel small, known and beautiful. Your stories of all the places you have been were an inspiration to all of us. Thank you also for adding the accents as well. It made for an “international feel” Ha! We have nominated you all for the coveted “brown towel award” which goes to the people are always thinking of others and seeking to help in all things. May God continue to bless you and your family for the way in which you love other so well.
Love The Costas & The Demos
Rob & B,
We could start by naming every awesome aspect of this trip; boat, views, food, excursions, but the two parts that really made this a dream vacation is the hospitality provided by you both. I thank you for making my 60th birthday unforgettable. We appreciate all you did for us on this trip. We have amazing memories, lots of pictures of beautiful locations and delicious food. We will recommend this experience to all of our friends! And hope to sail with you both again!
Much Thanks and Love,
Stacey, Greg, Bethany & Kayla Emerline