Endeavour
| Accommodations | |
|---|---|
| Cabins: | 5 |
| Queen: | 3 |
| Single Cabins: | 1 |
| Showers: | 7 |
| Electric Heads: | 7 |
| Engine Details | |
|---|---|
| - | |
| Fuel Consumption: | - |
| Cruising Speed: | - |
| Max Speed: | - |
| Details | |
|---|---|
| Type: | Cat |
| Beam: | 29 Feet |
| Draft: | 4 Feet |
| Pax: | 10 |
| YearBuilt: | 2026 |
| Builder: | Bali Catamarans |
| Flag: | BVI |
| SatTv: | Yes |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Caribbean Windwards, Caribbean Virgin Islands (BVI) |
| Summer Area: | W. Med -Naples/Sicily, Greece, W. Med -Riviera/Cors/Sard., W. Med - Spain/Balearics |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | Starlink |
| Camcorder: | - |
| Books: | Yes |
| Board Games: | Yes |
| Deck Shower: | Yes |
| Water Maker: | Yes |
| Special Diets: | Yes |
| Kosher: | Yes |
| BBQ: | Yes |
| Minimum Age: | None |
| Inverter: | Yes |
| Voltages: | - |
| Water Maker: | Yes |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | - |
| Hairdryers: | Yes |
| Guests Smokes: | - |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Hammock: | Yes |
| Water Sports | |
|---|---|
| Dinghy size: | Highfield Center Console |
| Dinghy hp: | 50HP |
| Water Skis Adult: | - |
| Water Skis Kids: | - |
| Jet Skis: | - |
| Kneeboard: | Yes |
| Windsurfer: | - |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | - |
| Wake Board: | Yes |
| Kayaks 1 Pax: | - |
| Kayaks (2 Pax): | Yes |
| Floating Mats: | Yes |
| Swim Platform: | Yes |
| Boarding Ladder (Loc/Type): | Yes |
| Sailing Dinghy: | - |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | Sea |
| Rods: | 2 |
Having grown up sailing on her family’s boat along the coasts of Italy, Elisa developed a deep connection to the sea from an early age. Over the years, she has explored much of the Mediterranean, building both confidence and intuition on the water. Her passion for performance sailing led her to Australia, where she worked on maxi yachts, embracing the adrenaline and precision of high-speed sailing. In addition, she has sailed extensively in remote regions such as Indonesia, discovering uninhabited islands and secluded bays while further refining her skills in less-traveled seas. Always eager to share her knowledge, she enjoys teaching guests the art of sailing and helping them feel at home on the water. Beyond sailing, Elisa is driven by a love of adventure and an active lifestyle. She is passionate about ocean sports, including surfing, scuba diving, and wing foiling, and is always excited to
introduce guests to new experiences on and in the water. On land, she enjoys beach volleyball, running, skiing, and hiking—anything that involves movement, nature, and a bit of friendly competition. Her enthusiasm for sports and games creates a fun, energetic atmosphere onboard, where guests are encouraged to join in or simply enjoy the vibe. Known for her sunny, outgoing personality, Elisa brings a natural energy that sets the tone for
every trip. She thrives on creating a relaxed, welcoming environment where guests can unwind, have fun, and feel completely at ease. Whether sharing stories, teaching new skills, or organizing a spontaneous game on the beach, she has a talent for turning great moments into unforgettable memories. Her genuine love for the ocean, adventure, and connection with people makes every journey not just a trip, but an experience.
Chef Ren
Raised between continents and driven by curiosity, he has spent the last decade working in the film industry while constantly chasing life at sea. During the pandemic, he built and ran a restaurant in Nicaragua from the ground up, combining a love for food, people, and long, chaotic days in the kitchen. His journey has taken him from hiking remote Himalayan trails to sailing through the Amazon River, always drawn to places where adventure meets
uncertainty. Now working in yachting, he brings that same energy onboard—hands-on, adaptable, and calm under pressure. A passionate cook and storyteller, he thrives on creating experiences that feel both effortless and unforgettable. When not in the galley or on deck, he’s usually behind a camera exploring underwater worlds, refining his craft in photography and videography, or plotting the next expedition. For him, the ocean isn’t just a workplace—it’s home, creative space, and the thread that ties everything together.
Day 1
Breakfast:
A selection of Crunchy Cereals with Yogurt or Milk
A vibrant assortment of Fresh Seasonal Fruits
Fluffy Omelette du Fromage, cooked to perfection
Lunch:
Rich and Creamy Penne alla Vodka, with a touch of spice
Fresh Garden Salad with a drizzle of olive oil
Dinner:
Appetizer: Juicy Melon wrapped in delicate Prosciutto
Main: Grilled Tuna Steak in a Zesty Lemon Garlic Sauce, served with a refreshing Zucchini and Cherry Tomato Salad
Dessert:Silky Smooth Panna Cotta, a perfect sweet ending
Day 2
Breakfast:
Pancetta-Wrapped Asparagus, crispy and savory
An Artisan Charcuterie Board with a variety of local delights
Lunch:
Mediterranean Grilled Chicken Salad with creamy Burrata, fragrant Basil, and Olive Oil
Dinner:
Appetizer: Chilled Tomato Gazpacho, bursting with flavor
Main: Creamy Polenta served with Roasted Cherry Tomatoes, Olives, Capers, and Fresh Basil, alongside Marinated Anchovies drizzled with Balsamic and Olive Oil
Salad: Peppery Rocket SaladDessert: “Summer on a Plate” – a refreshing medley of seasonal fruits
Day 3
Breakfast:
Fluffy Pancakes or delicate Crêpes, served with a variety of jams, Nutella, and fresh Berries
Creamy Scrambled Eggs, cooked to your preference
Lunch:
Creamy Zucchini and Eggplant Risotto, topped with Parmigiano and served with an Arugula Lemon Salad
Dinner:
Appetizer: Crispy Cheese Crostini with savory Prosciutto
Main: Scampi Buzara – succulent Shrimp in a rich Tomato Wine Sauce
Dessert: Decadent Blueberry Cheesecake
Day 4
Breakfast:
Mozzarella, Tomato, and Pesto Genovese Sandwich – a perfect start to the day
Freshly baked Croissants
Lunch:
Tender Beef Tagliata with Peppery Arugula and Sweet Cherry Tomatoes
Dinner:
Appetizer: Grissini wrapped in Smoky Salmon
Main: Stuffed Zucchini with Roasted Pine Nuts and a vibrant Caprese Salad
Dessert: Luxurious Chocolate Ganache, rich and velvety
Day 5
Breakfast:
Tuna Tortilla Wrap with Creamy Spread and Crunchy Vegetables
A selection of Cereals and Fresh Fruits
Lunch:
"Italian Way Pasta" – Homemade Salsa with Garlic, Basil, Olive Oil, Arugula, and Crispy Beef Prosciutto
Dinner:
Appetizer: Creamy Avocado and Goat Cheese on crisp Cucumber slices
Main: Grilled Salmon with Asparagus, drizzled in a Lemon Garlic Butter Sauce
Dessert: Light and Airy Raspberry Vanilla Mousse
Day 6
Breakfast:
Creamy Avocado Toast topped with a perfectly Poached Egg
Lunch:
Traditional “Gregada” Fish Stew – Steamed Fish in White Wine and Olive Oil with Potatoes and Onions, garnished with fresh Parsley
Dinner:
Appetizer: Classic Greek Salad with crisp vegetables and tangy feta
Main: Creamy Spinach and Tomato Tortellini, a comforting dish
Dessert: Classic Tiramisu, layers of coffee-soaked goodness
Day 7
Breakfast:
Buffet-Style Breakfast – a delightful variety to suit your taste
Lunch:
Zucchini Noodles with Fresh Basil and Pine Nuts
Dinner:
Appetizer: Mixed Green Salad with Balsamic Vinaigrette and Creamy Avocado
Main: Flavorful Stuffed Peppers served with velvety Potato Purée
Dessert: Frozen Greek Chocolate Yogurt with a sprinkle of colorful toppings
*Breakfast can be served buffet-style based on your preferences
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX | 9 PAX | 10 PAX | 11 PAX | 12 PAX |
|---|---|---|---|---|---|---|---|---|---|---|---|
| Winter 2025 to 2026 | $40,000 | $40,000 | $40,000 | $41,000 | $42,000 | $43,000 | $44,000 | $45,000 | $46,000 | ||
| Summer 2026 | $39,000 | $39,000 | $39,000 | $39,000 | $39,000 | $39,000 | $39,000 | $39,000 | $39,000 | ||
| Winter 2026 to 2027 | $40,000 | $40,000 | $40,000 | $41,000 | $42,000 | $43,000 | $44,000 | $45,000 | $46,000 | ||
| Summer 2027 | $39,000 | $39,000 | $39,000 | $39,000 | $39,000 | $39,000 | $39,000 | $39,000 | $39,000 |
Unless otherwise specified-Caribbean Standard All-Inclusive Charters include the following:
- Standard check-in/check-out of 12pm
- Light daily housekeeping
- Breakfast, lunch, canapés/afternoon tea, dinner and snacks
- Standard ship’s bar: vodka, gin, rum, whiskey, tequila, triple sec, mixers, local beers, table wine and water/coffee/tea and soft drinks
- Stereo with MP3/iPhone connection with indoor/outdoor speakers; 3G/4G Wi-Fi access point
- Snorkeling equipment, fishing gear, kayaks, dingy tender with outboard motors
- Water toys such as floating islands, and air mattresses
- Separate bathroom and living quarters for crew
- Reputable and licensed crew who have local knowledge of waters and are able to adjust menus based on guest’s preferences and dietary restrictions
- Operating expenses including: use of air conditioning, fuel, water, sailing permits/taxes, local taxes and crew wages
What Is Not Included in Standard All-Inclusive Charters:
- Gratuity for crew. Gratuity is at guest discretion and is typically between 15-20%
- Meals and beverages at restaurants and bars
- Rendezvous diving, ASA sailing certification courses and any other offshore excursions
- Premium wines and spirits
Minimum charter length: 4 nights
FOR LESS THAN 7 NIGHT CHARTERS:
For 6 nights, divide by 7N X 6N. For less than 6 nights, divide by 6N X number of nights.
7 night minimum over Christmas - Flat rate $52,000, New Years - Flat rate $55,000 for 2-10 guests. New Year's charters must start 12/28 or later.
Standard Caribbean Terms, all-inclusive.
HALF BOARD MEAL PLAN OPTION : SUBTRACT $150 per person from weekly rate : Includes 7 breakfasts, 4 lunches and 3 dinners. Requires all other meals on shore at client expense.
LOCAL FARE MEAL PLAN OPTION : SUBTRACT $75 per person from weekly rate : Includes 7 breakfasts, 5 lunches and 6 dinners. Requires 2 lunches and 1 dinner at client expense.
The rates include:
• Private Yacht & Service of the crew (captain, chef/first mate)
• Local taxes
• Insurance for the yacht and the passengers (civil liability)
• Accommodation in 5 private air-conditioned cabins with ensuite bathroom
• Bedding, towels and beach towels
• Full board: breakfast, lunch, and dinner including soft drinks, beer, wine and cocktails
• Consumables for the yacht (diesel, fuel, and water)
• Water sports on board: snorkeling gear, kayak, fishing rod, underwater scooters, SCUBA, SUP, E-Foil
• Mooring fees, cruising taxes, park fees
The rates do not include:
• Cancellation Insurance and private insurance
• Premium beverage requests
• Dockage
• Transfer airport – base – airport
• Personal expenses
• Gratuity - suggested is 15-20% of total charter fee.
Winter Base: Village Cay, Tortola
Winter Operating Area: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards
Summer Base 2026-2027: Italy/Spain/France/Greece
July-August: Olbia/Naples/Sicily/Corsica/SOF 39,000 EUR + 30% APA + 22% VAT
June: Palma/Olbia 37,500 EUR + 30% APA + 22% VAT
Sept-Oct: Athens/Corfu 37,500 EUR + 30% APA + 13% VAT
X
Available
X
Booked
X
Hold
X
Unavailable
- : Cat
- : 29 Feet
- : 4 Feet
- : 10
- : 2026
- : Bali Catamarans
- : Yacht offers Rendezvous Diving only
- : Dominik Moharic
- : BVI
- : Yes
| Accommodations | |
|---|---|
| Cabins: | 5 |
| Queen: | 3 |
| Single Cabins: | 1 |
| Showers: | 7 |
| Wash Basins: | - |
| Heads: | - |
| Electric Heads: | 7 |
| Engine Details | |
|---|---|
| - | |
| Fuel Consumption: | - |
| Cruising Speed: | - |
| Max Speed: | - |
| Details | |
|---|---|
| Refit: | - |
| Helipad: | No |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Caribbean Windwards, Caribbean Virgin Islands (BVI) |
| Summer Area: | W. Med -Naples/Sicily, Greece, W. Med -Riviera/Cors/Sard., W. Med - Spain/Balearics |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | Starlink |
| # of Videos: | - |
| # DVDs/Movies: | - |
| # CD's: | Yes |
| Camcorder: | - |
| Books: | Yes |
| Board Games: | Yes |
| Sun Awning: | Yes |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Water Maker: | Yes |
| Special Diets: | Yes |
| Kosher: | Yes |
| BBQ: | Yes |
| # Dine In: | - |
| Minimum Age: | None |
| Generator: | Yes |
| Inverter: | Yes |
| Voltages: | - |
| Water Maker: | Yes |
| Water Cap: | - |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | - |
| Gay Charters: | Inq |
| Nude: | Inq |
| Hairdryers: | Yes |
| # Port Hatches: | - |
| Guests Smokes: | - |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | - |
| Children Ok: | Yes |
| Hammock: | Yes |
| Windscoops: | - |
| Water Sports | |
|---|---|
| Dinghy size: | Highfield Center Console |
| Dinghy hp: | 50HP |
| Dinghy # pax: | 10 |
| Water Skis Adult: | - |
| Water Skis Kids: | - |
| Jet Skis: | - |
| Wave Runners: | - |
| Kneeboard: | Yes |
| Windsurfer: | - |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | - |
| Wake Board: | Yes |
| Kayaks 1 Pax: | - |
| Kayaks (2 Pax): | Yes |
| Floating Mats: | Yes |
| Swim Platform: | Yes |
| Boarding Ladder (Loc/Type): | Yes |
| Sailing Dinghy: | - |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | Sea |
| Rods: | 2 |
Having grown up sailing on her family’s boat along the coasts of Italy, Elisa developed a deep connection to the sea from an early age. Over the years, she has explored much of the Mediterranean, building both confidence and intuition on the water. Her passion for performance sailing led her to Australia, where she worked on maxi yachts, embracing the adrenaline and precision of high-speed sailing. In addition, she has sailed extensively in remote regions such as Indonesia, discovering uninhabited islands and secluded bays while further refining her skills in less-traveled seas. Always eager to share her knowledge, she enjoys teaching guests the art of sailing and helping them feel at home on the water. Beyond sailing, Elisa is driven by a love of adventure and an active lifestyle. She is passionate about ocean sports, including surfing, scuba diving, and wing foiling, and is always excited to
introduce guests to new experiences on and in the water. On land, she enjoys beach volleyball, running, skiing, and hiking—anything that involves movement, nature, and a bit of friendly competition. Her enthusiasm for sports and games creates a fun, energetic atmosphere onboard, where guests are encouraged to join in or simply enjoy the vibe. Known for her sunny, outgoing personality, Elisa brings a natural energy that sets the tone for
every trip. She thrives on creating a relaxed, welcoming environment where guests can unwind, have fun, and feel completely at ease. Whether sharing stories, teaching new skills, or organizing a spontaneous game on the beach, she has a talent for turning great moments into unforgettable memories. Her genuine love for the ocean, adventure, and connection with people makes every journey not just a trip, but an experience.
Chef Ren
Raised between continents and driven by curiosity, he has spent the last decade working in the film industry while constantly chasing life at sea. During the pandemic, he built and ran a restaurant in Nicaragua from the ground up, combining a love for food, people, and long, chaotic days in the kitchen. His journey has taken him from hiking remote Himalayan trails to sailing through the Amazon River, always drawn to places where adventure meets
uncertainty. Now working in yachting, he brings that same energy onboard—hands-on, adaptable, and calm under pressure. A passionate cook and storyteller, he thrives on creating experiences that feel both effortless and unforgettable. When not in the galley or on deck, he’s usually behind a camera exploring underwater worlds, refining his craft in photography and videography, or plotting the next expedition. For him, the ocean isn’t just a workplace—it’s home, creative space, and the thread that ties everything together.
Day 1
Breakfast:
A selection of Crunchy Cereals with Yogurt or Milk
A vibrant assortment of Fresh Seasonal Fruits
Fluffy Omelette du Fromage, cooked to perfection
Lunch:
Rich and Creamy Penne alla Vodka, with a touch of spice
Fresh Garden Salad with a drizzle of olive oil
Dinner:
Appetizer: Juicy Melon wrapped in delicate Prosciutto
Main: Grilled Tuna Steak in a Zesty Lemon Garlic Sauce, served with a refreshing Zucchini and Cherry Tomato Salad
Dessert:Silky Smooth Panna Cotta, a perfect sweet ending
Day 2
Breakfast:
Pancetta-Wrapped Asparagus, crispy and savory
An Artisan Charcuterie Board with a variety of local delights
Lunch:
Mediterranean Grilled Chicken Salad with creamy Burrata, fragrant Basil, and Olive Oil
Dinner:
Appetizer: Chilled Tomato Gazpacho, bursting with flavor
Main: Creamy Polenta served with Roasted Cherry Tomatoes, Olives, Capers, and Fresh Basil, alongside Marinated Anchovies drizzled with Balsamic and Olive Oil
Salad: Peppery Rocket SaladDessert: “Summer on a Plate” – a refreshing medley of seasonal fruits
Day 3
Breakfast:
Fluffy Pancakes or delicate Crêpes, served with a variety of jams, Nutella, and fresh Berries
Creamy Scrambled Eggs, cooked to your preference
Lunch:
Creamy Zucchini and Eggplant Risotto, topped with Parmigiano and served with an Arugula Lemon Salad
Dinner:
Appetizer: Crispy Cheese Crostini with savory Prosciutto
Main: Scampi Buzara – succulent Shrimp in a rich Tomato Wine Sauce
Dessert: Decadent Blueberry Cheesecake
Day 4
Breakfast:
Mozzarella, Tomato, and Pesto Genovese Sandwich – a perfect start to the day
Freshly baked Croissants
Lunch:
Tender Beef Tagliata with Peppery Arugula and Sweet Cherry Tomatoes
Dinner:
Appetizer: Grissini wrapped in Smoky Salmon
Main: Stuffed Zucchini with Roasted Pine Nuts and a vibrant Caprese Salad
Dessert: Luxurious Chocolate Ganache, rich and velvety
Day 5
Breakfast:
Tuna Tortilla Wrap with Creamy Spread and Crunchy Vegetables
A selection of Cereals and Fresh Fruits
Lunch:
"Italian Way Pasta" – Homemade Salsa with Garlic, Basil, Olive Oil, Arugula, and Crispy Beef Prosciutto
Dinner:
Appetizer: Creamy Avocado and Goat Cheese on crisp Cucumber slices
Main: Grilled Salmon with Asparagus, drizzled in a Lemon Garlic Butter Sauce
Dessert: Light and Airy Raspberry Vanilla Mousse
Day 6
Breakfast:
Creamy Avocado Toast topped with a perfectly Poached Egg
Lunch:
Traditional “Gregada” Fish Stew – Steamed Fish in White Wine and Olive Oil with Potatoes and Onions, garnished with fresh Parsley
Dinner:
Appetizer: Classic Greek Salad with crisp vegetables and tangy feta
Main: Creamy Spinach and Tomato Tortellini, a comforting dish
Dessert: Classic Tiramisu, layers of coffee-soaked goodness
Day 7
Breakfast:
Buffet-Style Breakfast – a delightful variety to suit your taste
Lunch:
Zucchini Noodles with Fresh Basil and Pine Nuts
Dinner:
Appetizer: Mixed Green Salad with Balsamic Vinaigrette and Creamy Avocado
Main: Flavorful Stuffed Peppers served with velvety Potato Purée
Dessert: Frozen Greek Chocolate Yogurt with a sprinkle of colorful toppings
*Breakfast can be served buffet-style based on your preferences
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX | 9 PAX | 10 PAX |
|---|---|---|---|---|---|---|---|---|---|
| Winter 2025 to 2026 | $40,000 | $40,000 | $40,000 | $41,000 | $42,000 | $43,000 | $44,000 | $45,000 | $46,000 |
| Summer 2026 | $39,000 | $39,000 | $39,000 | $39,000 | $39,000 | $39,000 | $39,000 | $39,000 | $39,000 |
| Winter 2026 to 2027 | $40,000 | $40,000 | $40,000 | $41,000 | $42,000 | $43,000 | $44,000 | $45,000 | $46,000 |
| Summer 2027 | $39,000 | $39,000 | $39,000 | $39,000 | $39,000 | $39,000 | $39,000 | $39,000 | $39,000 |
Unless otherwise specified-Caribbean Standard All-Inclusive Charters include the following:
- Standard check-in/check-out of 12pm
- Light daily housekeeping
- Breakfast, lunch, canapés/afternoon tea, dinner and snacks
- Standard ship’s bar: vodka, gin, rum, whiskey, tequila, triple sec, mixers, local beers, table wine and water/coffee/tea and soft drinks
- Stereo with MP3/iPhone connection with indoor/outdoor speakers; 3G/4G Wi-Fi access point
- Snorkeling equipment, fishing gear, kayaks, dingy tender with outboard motors
- Water toys such as floating islands, and air mattresses
- Separate bathroom and living quarters for crew
- Reputable and licensed crew who have local knowledge of waters and are able to adjust menus based on guest’s preferences and dietary restrictions
- Operating expenses including: use of air conditioning, fuel, water, sailing permits/taxes, local taxes and crew wages
What Is Not Included in Standard All-Inclusive Charters:
- Gratuity for crew. Gratuity is at guest discretion and is typically between 15-20%
- Meals and beverages at restaurants and bars
- Rendezvous diving, ASA sailing certification courses and any other offshore excursions
- Premium wines and spirits
Minimum charter length: 4 nights
FOR LESS THAN 7 NIGHT CHARTERS:
For 6 nights, divide by 7N X 6N. For less than 6 nights, divide by 6N X number of nights.
7 night minimum over Christmas - Flat rate $52,000, New Years - Flat rate $55,000 for 2-10 guests. New Year's charters must start 12/28 or later.
Standard Caribbean Terms, all-inclusive.
HALF BOARD MEAL PLAN OPTION : SUBTRACT $150 per person from weekly rate : Includes 7 breakfasts, 4 lunches and 3 dinners. Requires all other meals on shore at client expense.
LOCAL FARE MEAL PLAN OPTION : SUBTRACT $75 per person from weekly rate : Includes 7 breakfasts, 5 lunches and 6 dinners. Requires 2 lunches and 1 dinner at client expense.
The rates include:
• Private Yacht & Service of the crew (captain, chef/first mate)
• Local taxes
• Insurance for the yacht and the passengers (civil liability)
• Accommodation in 5 private air-conditioned cabins with ensuite bathroom
• Bedding, towels and beach towels
• Full board: breakfast, lunch, and dinner including soft drinks, beer, wine and cocktails
• Consumables for the yacht (diesel, fuel, and water)
• Water sports on board: snorkeling gear, kayak, fishing rod, underwater scooters, SCUBA, SUP, E-Foil
• Mooring fees, cruising taxes, park fees
The rates do not include:
• Cancellation Insurance and private insurance
• Premium beverage requests
• Dockage
• Transfer airport – base – airport
• Personal expenses
• Gratuity - suggested is 15-20% of total charter fee.
Winter Base: Village Cay, Tortola
Winter Operating Area: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards
Summer Base 2026-2027: Italy/Spain/France/Greece
July-August: Olbia/Naples/Sicily/Corsica/SOF 39,000 EUR + 30% APA + 22% VAT
June: Palma/Olbia 37,500 EUR + 30% APA + 22% VAT
Sept-Oct: Athens/Corfu 37,500 EUR + 30% APA + 13% VAT
