KATANA
KATANA is an 85’ Westport Pacific Mariner superyacht (2013) with classic William Garden design—timeless lines, warm interiors, and effortless cruising throughout the Virgin Islands and beyond. She’s the perfect blend of refined elegance and laid-back island living. Sleeps 8 in 4 staterooms: a full-beam King Master suite amidship with a desk/vanity and excellent storage, plus 2 Queen VIP cabins and 1 Twin cabin—each with a private ensuite. Rich wood finishes and classic styling carry through the salon and formal dining space for a warm, welcoming feel. Outdoor living shines with an expansive flybridge featuring a sun pad and Jacuzzi, plus multiple alfresco dining areas, a barbecue, and a full bar for entertaining under the Caribbean sky. Water toys include an 18 ft tall yacht slide, e-foil, underwater sea scooters, paddle boards, water hammock, snorkeling gear, and more—delivering endless fun above and below the waterline. In-motion stabilizers keep the ride smooth; cruise around 20 knots (top near 25). Classic, confident, unforgettable—KATANA is your private escape in superyacht style.
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | 2 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Electric Heads: | 5 |
| Engine Details | |
|---|---|
| MTU Northern Lights | |
| Fuel Consumption: | - |
| Cruising Speed: | 13kts |
| Max Speed: | 25ktsUS Gall/Hr |
| Details | |
|---|---|
| Type: | Power |
| Beam: | 21 Feet |
| Draft: | 5 Feet |
| Pax: | 8 |
| YearBuilt: | 2013 |
| Builder: | Pacific Mariner |
| Engines: | MTU Northern Lights |
| JetSkis: | No |
| Flag: | BVI |
| Jacuzzi: | Yes |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
| Summer Area: | Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
| 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: | Inq |
| Kosher: | Inq |
| BBQ: | Yes |
| Minimum Age: | Swim Safe |
| Inverter: | Yes |
| Voltages: | 110v |
| Water Maker: | Yes |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Hairdryers: | Yes |
| Guests Smokes: | No |
| Crew Smokes: | Inq |
| Pets Aboard: | No |
| Hammock: | No |
| Water Sports | |
|---|---|
| Dinghy size: | 15 Novurania RIB |
| Dinghy hp: | 50 |
| Water Skis Adult: | No |
| Water Skis Kids: | No |
| Jet Skis: | No |
| Kneeboard: | No |
| Windsurfer: | No |
| Snorkel Gear: | 8 |
| Tube: | Yes |
| Scurfer: | No |
| Wake Board: | No |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | No |
| Floating Mats: | 1 |
| Swim Platform: | Yes |
| Boarding Ladder (Loc/Type): | Yes |
| Sailing Dinghy: | - |
| Beach Games: | - |
| Fishing Gear: | - |
| Gear Type: | - |
| Rods: | 6 |
With over eight years of experience in the maritime industry, Captain Roger Guillen is a dedicated 200 GT International Captain and Engineer known for his exceptional guest-focused service and strong operational expertise. He seamlessly combines technical proficiency with a genuine passion for yachting, ensuring an outstanding experience for every guest on board.
Roger is highly skilled in navigation and onboard safety, confidently operating vessels in full compliance with maritime regulations. His extensive technical knowledge includes electrical and mechanical systems, engine repairs, and preventative maintenance procedures, allowing him to maintain vessels to the highest standards of reliability and performance.
Holding an Aviation Engineering degree from George T. Baker in Miami, Florida, Roger brings a unique technical foundation to his maritime career. He is certified as a Master of Yachts 200 Tons Unlimited and also holds a Marine Communication VHF-SRC Radio Operator’s Certificate and STCW 95 certification, reflecting his commitment to maintaining the highest professional standards.
Roger takes great pride in his work ethic, leadership, and dedication to teamwork. With a positive attitude and a focus on excellence, he strives to continue exploring new cultures and ocean adventures while delivering top-tier service and creating memorable experiences for every guest.
Chef Christopher King
Chef Chris is a passionate and detail-oriented chef who brings creativity, precision, and genuine hospitality to every charter. With a deep appreciation for the ocean and an active lifestyle that includes water sports and travel, he draws constant inspiration from the destinations he explores and the people he meets along the way.
Christopher takes great pride in crafting thoughtful, beautifully presented dishes tailored to each guest’s preferences. His approach combines artistry with attentiveness, always striving to exceed expectations and create memorable dining experiences onboard.
Above all, Chef Christopher is dedicated to ensuring every guest feels cared for, comfortable, and truly delighted throughout their time at sea.
Chief Stewardess Kristina Kenda
Kristina is an experienced yacht stewardess with over five years in the luxury yachting industry. Professional, resilient, and detail-oriented, she thrives in fast-paced charter environments while maintaining a calm and positive presence on board.
She is highly skilled in guest service, event coordination, and interior management, with a natural ability to anticipate needs and create a seamless onboard experience. Kristina has served as Chief Stewardess, leading interior operations and overseeing the full guest experience, and has also worked as a Solo Stewardess, delivering exceptional service while supporting water sports activities and maintaining impeccable standards throughout the vessel.
Originally from Slovenia, Kristina holds a B.S. in Archaeology and a B.S. in Anthropology from the University of Primorska. Her academic background enhances her ability to connect with guests from diverse cultures and backgrounds.
She holds a Junior Stewardess Certificate, ENG1, Silver Service Certificate, and Mixology Certificate, bringing versatility and professionalism to every charter.
Kristina is dedicated to teamwork and takes pride in creating an atmosphere where guests feel relaxed, cared for, and truly able to enjoy their time on the water.
DAY BREAK
Smoked Salmon Eggs Benedict
Poached eggs on toasted English muffins with smoked salmon and Cajun hollandaise foam.
Greek Yogurt Parfaits
Greek yogurt layered with fresh berries and honey granola.
Mushroom, Spinach & Feta Frittata
Savory baked frittata with mushrooms, spinach, and feta.
Ricotta Pancakes
Fluffy ricotta pancakes topped with berry compote.
Eggs to Order
Eggs prepared to your preference with bacon or sausage.
Avocado Toast
Toasted bread topped with smashed avocado, poached eggs, pickled red onions, and microgreens.
Chia Pudding
Coconut milk chia pudding with dragon fruit.
Omelets with Assorted Fillings
Made-to-order omelets with a selection of fresh ingredients.
Belgian Waffles
Served with bourbon whipped cream and strawberry compote.
Scrambled Eggs with Bacon
Scrambled eggs with chives and crème fraîche, served with smoked bacon.
Eggs Florentine
Poached eggs with sautéed spinach on toasted brioche.
Mixed Berry Smoothie
Fresh blended berry smoothie.
House-Made Granola
Homemade granola served with fruit.
Fresh Tropical Fruit Platter
Seasonal tropical fruits, beautifully presented.
Croissants with Strawberry Jam
Buttery croissants served with strawberry jam and whipped butter.
Banana Bread
Fresh banana bread served with whipped honey butter.
Fresh Green Juice
Fresh pressed green juice.
Melon and Prosciutto
Fresh melon paired with prosciutto.
Espresso & Fresh-Squeezed Orange Juice
Blueberry Muffins
Freshly baked blueberry muffins.
Fruit Smoothies
Seasonal fruit smoothies.
MIDDAY
Lobster Rolls
Fresh lobster on toasted brioche buns.
Sweet Potato Fries
Crispy sweet potato fries served with truffle aioli.
Chilled Cucumber & Mint Soup
Refreshing chilled soup with cucumber and mint.
Mediterranean Chicken Wraps
Grilled chicken wraps with tzatziki.
Chickpea Salad
Chickpeas tossed with feta and olives.
Thai Shrimp and Mango Salad
Shrimp with mango salsa and bright Thai flavors.
Chilled Rice Paper Rolls
Fresh rolls served with peanut dipping sauce.
Grilled Skirt Steak Tacos
Skirt steak tacos with chimichurri.
Street Corn Salad
Classic street-style corn salad.
Watermelon Mint Salad
Fresh watermelon with mint.
Niçoise Salad with Seared Ahi Tuna
Traditional Niçoise topped with sesame-crusted ahi.
Fresh Baked Focaccia
Shrimp Poke Bowls
Shrimp with avocado, cucumber, and sesame.
Seaweed Papaya Salad
Crab Cakes with Remoulade
Arugula and Fennel Salad
MAIN
Grilled Sea Bass
Finished with lemon beurre blanc, served with herbed quinoa and grilled asparagus.
Filet Mignon
Served with red wine jus, creamy polenta, and roasted heirloom carrots.
Miso-Glazed Black Cod
With wasabi mashed potatoes and sautéed bok choy.
Butter-Poached Lobster Tail
Served with saffron risotto and charred broccolini.
Herb-Crusted Rack of Lamb
With roasted fingerling potatoes and ratatouille.
Pan-Seared Duck Breast
Finished with cherry gastrique, served with truffle mash and garlicky green beans.
Surf & Turf
Fresh grilled lobster and filet mignon served with grilled vegetables and lemon zest orzo.
DESSERT
Mango Panna Cotta
Served with coconut sorbet.
Chocolate Lava Cake
Warm cake with homemade vanilla bean ice cream.
Matcha Cheesecake
With ginger snap crust.
Passionfruit Tart
Finished with basil syrup.
Lavender Crème Brûlée
Flourless Chocolate Torte
Burnt Basque Cheesecake
| 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 | $67,000 | $67,500 | $68,000 | $68,500 | $69,000 | $69,500 | $70,000 | ||||
| Summer 2026 | $67,000 | $67,500 | $68,000 | $68,500 | $69,000 | $69,500 | $70,000 | ||||
| Winter 2026 to 2027 | $67,000 | $67,500 | $68,000 | $68,500 | $69,000 | $69,500 | $70,000 | ||||
| Summer 2027 | $67,000 | $67,500 | $68,000 | $68,500 | $69,000 | $69,500 | $70,000 |
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
• 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 2026 / 2027 Season
Holiday season pricing is full-board only, 7 nights
Christmas Week
• $77,000 | 2–8 guests
• Must end on or before December 26
New Year’s Week
• $84,000 | 2–8 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
X
Available
X
Booked
X
Hold
X
Unavailable
- : Power
- : 21 Feet
- : 5 Feet
- : 8
- : 2013
- : Pacific Mariner
- : 13kts
- : 25kts
- : MTU Northern Lights
- : No
- : No
- : Yacht offers Rendezvous Diving only
- : Roger Guillen
- : BVI
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | 2 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Wash Basins: | 5 |
| Heads: | - |
| Electric Heads: | 5 |
| Engine Details | |
|---|---|
| MTU Northern Lights | |
| Fuel Consumption: | - |
| Cruising Speed: | 13kts |
| Max Speed: | 25ktsUS Gall/Hr |
| Details | |
|---|---|
| Refit: | - |
| Helipad: | No |
| Jacuzzi: | Yes |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
| Summer Area: | Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | Starlink |
| # of Videos: | - |
| # DVDs/Movies: | No |
| # CD's: | - |
| Camcorder: | - |
| Books: | Yes |
| Board Games: | Yes |
| Sun Awning: | - |
| Deck Shower: | Yes |
| Bimini: | - |
| Water Maker: | Yes |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | Yes |
| # Dine In: | 8 |
| Minimum Age: | Swim Safe |
| Generator: | Yes |
| Inverter: | Yes |
| Voltages: | 110v |
| Water Maker: | Yes |
| Water Cap: | 425 |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Inq |
| Nude: | Inq |
| Hairdryers: | Yes |
| # Port Hatches: | - |
| Guests Smokes: | No |
| Crew Smokes: | Inq |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | No |
| Children Ok: | Yes |
| Hammock: | No |
| Windscoops: | - |
| Water Sports | |
|---|---|
| Dinghy size: | 15 Novurania RIB |
| Dinghy hp: | 50 |
| Dinghy # pax: | 6 |
| Water Skis Adult: | No |
| Water Skis Kids: | No |
| Jet Skis: | No |
| Wave Runners: | No |
| Kneeboard: | No |
| Windsurfer: | No |
| Snorkel Gear: | 8 |
| Tube: | Yes |
| Scurfer: | No |
| Wake Board: | No |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | No |
| Floating Mats: | 1 |
| Swim Platform: | Yes |
| Boarding Ladder (Loc/Type): | Yes |
| Sailing Dinghy: | - |
| Beach Games: | - |
| Fishing Gear: | - |
| Gear Type: | - |
| Rods: | 6 |
With over eight years of experience in the maritime industry, Captain Roger Guillen is a dedicated 200 GT International Captain and Engineer known for his exceptional guest-focused service and strong operational expertise. He seamlessly combines technical proficiency with a genuine passion for yachting, ensuring an outstanding experience for every guest on board.
Roger is highly skilled in navigation and onboard safety, confidently operating vessels in full compliance with maritime regulations. His extensive technical knowledge includes electrical and mechanical systems, engine repairs, and preventative maintenance procedures, allowing him to maintain vessels to the highest standards of reliability and performance.
Holding an Aviation Engineering degree from George T. Baker in Miami, Florida, Roger brings a unique technical foundation to his maritime career. He is certified as a Master of Yachts 200 Tons Unlimited and also holds a Marine Communication VHF-SRC Radio Operator’s Certificate and STCW 95 certification, reflecting his commitment to maintaining the highest professional standards.
Roger takes great pride in his work ethic, leadership, and dedication to teamwork. With a positive attitude and a focus on excellence, he strives to continue exploring new cultures and ocean adventures while delivering top-tier service and creating memorable experiences for every guest.
Chef Christopher King
Chef Chris is a passionate and detail-oriented chef who brings creativity, precision, and genuine hospitality to every charter. With a deep appreciation for the ocean and an active lifestyle that includes water sports and travel, he draws constant inspiration from the destinations he explores and the people he meets along the way.
Christopher takes great pride in crafting thoughtful, beautifully presented dishes tailored to each guest’s preferences. His approach combines artistry with attentiveness, always striving to exceed expectations and create memorable dining experiences onboard.
Above all, Chef Christopher is dedicated to ensuring every guest feels cared for, comfortable, and truly delighted throughout their time at sea.
Chief Stewardess Kristina Kenda
Kristina is an experienced yacht stewardess with over five years in the luxury yachting industry. Professional, resilient, and detail-oriented, she thrives in fast-paced charter environments while maintaining a calm and positive presence on board.
She is highly skilled in guest service, event coordination, and interior management, with a natural ability to anticipate needs and create a seamless onboard experience. Kristina has served as Chief Stewardess, leading interior operations and overseeing the full guest experience, and has also worked as a Solo Stewardess, delivering exceptional service while supporting water sports activities and maintaining impeccable standards throughout the vessel.
Originally from Slovenia, Kristina holds a B.S. in Archaeology and a B.S. in Anthropology from the University of Primorska. Her academic background enhances her ability to connect with guests from diverse cultures and backgrounds.
She holds a Junior Stewardess Certificate, ENG1, Silver Service Certificate, and Mixology Certificate, bringing versatility and professionalism to every charter.
Kristina is dedicated to teamwork and takes pride in creating an atmosphere where guests feel relaxed, cared for, and truly able to enjoy their time on the water.
DAY BREAK
Smoked Salmon Eggs Benedict
Poached eggs on toasted English muffins with smoked salmon and Cajun hollandaise foam.
Greek Yogurt Parfaits
Greek yogurt layered with fresh berries and honey granola.
Mushroom, Spinach & Feta Frittata
Savory baked frittata with mushrooms, spinach, and feta.
Ricotta Pancakes
Fluffy ricotta pancakes topped with berry compote.
Eggs to Order
Eggs prepared to your preference with bacon or sausage.
Avocado Toast
Toasted bread topped with smashed avocado, poached eggs, pickled red onions, and microgreens.
Chia Pudding
Coconut milk chia pudding with dragon fruit.
Omelets with Assorted Fillings
Made-to-order omelets with a selection of fresh ingredients.
Belgian Waffles
Served with bourbon whipped cream and strawberry compote.
Scrambled Eggs with Bacon
Scrambled eggs with chives and crème fraîche, served with smoked bacon.
Eggs Florentine
Poached eggs with sautéed spinach on toasted brioche.
Mixed Berry Smoothie
Fresh blended berry smoothie.
House-Made Granola
Homemade granola served with fruit.
Fresh Tropical Fruit Platter
Seasonal tropical fruits, beautifully presented.
Croissants with Strawberry Jam
Buttery croissants served with strawberry jam and whipped butter.
Banana Bread
Fresh banana bread served with whipped honey butter.
Fresh Green Juice
Fresh pressed green juice.
Melon and Prosciutto
Fresh melon paired with prosciutto.
Espresso & Fresh-Squeezed Orange Juice
Blueberry Muffins
Freshly baked blueberry muffins.
Fruit Smoothies
Seasonal fruit smoothies.
MIDDAY
Lobster Rolls
Fresh lobster on toasted brioche buns.
Sweet Potato Fries
Crispy sweet potato fries served with truffle aioli.
Chilled Cucumber & Mint Soup
Refreshing chilled soup with cucumber and mint.
Mediterranean Chicken Wraps
Grilled chicken wraps with tzatziki.
Chickpea Salad
Chickpeas tossed with feta and olives.
Thai Shrimp and Mango Salad
Shrimp with mango salsa and bright Thai flavors.
Chilled Rice Paper Rolls
Fresh rolls served with peanut dipping sauce.
Grilled Skirt Steak Tacos
Skirt steak tacos with chimichurri.
Street Corn Salad
Classic street-style corn salad.
Watermelon Mint Salad
Fresh watermelon with mint.
Niçoise Salad with Seared Ahi Tuna
Traditional Niçoise topped with sesame-crusted ahi.
Fresh Baked Focaccia
Shrimp Poke Bowls
Shrimp with avocado, cucumber, and sesame.
Seaweed Papaya Salad
Crab Cakes with Remoulade
Arugula and Fennel Salad
MAIN
Grilled Sea Bass
Finished with lemon beurre blanc, served with herbed quinoa and grilled asparagus.
Filet Mignon
Served with red wine jus, creamy polenta, and roasted heirloom carrots.
Miso-Glazed Black Cod
With wasabi mashed potatoes and sautéed bok choy.
Butter-Poached Lobster Tail
Served with saffron risotto and charred broccolini.
Herb-Crusted Rack of Lamb
With roasted fingerling potatoes and ratatouille.
Pan-Seared Duck Breast
Finished with cherry gastrique, served with truffle mash and garlicky green beans.
Surf & Turf
Fresh grilled lobster and filet mignon served with grilled vegetables and lemon zest orzo.
DESSERT
Mango Panna Cotta
Served with coconut sorbet.
Chocolate Lava Cake
Warm cake with homemade vanilla bean ice cream.
Matcha Cheesecake
With ginger snap crust.
Passionfruit Tart
Finished with basil syrup.
Lavender Crème Brûlée
Flourless Chocolate Torte
Burnt Basque Cheesecake
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX |
|---|---|---|---|---|---|---|---|
| Winter 2025 to 2026 | $67,000 | $67,500 | $68,000 | $68,500 | $69,000 | $69,500 | $70,000 |
| Summer 2026 | $67,000 | $67,500 | $68,000 | $68,500 | $69,000 | $69,500 | $70,000 |
| Winter 2026 to 2027 | $67,000 | $67,500 | $68,000 | $68,500 | $69,000 | $69,500 | $70,000 |
| Summer 2027 | $67,000 | $67,500 | $68,000 | $68,500 | $69,000 | $69,500 | $70,000 |
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
• 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 2026 / 2027 Season
Holiday season pricing is full-board only, 7 nights
Christmas Week
• $77,000 | 2–8 guests
• Must end on or before December 26
New Year’s Week
• $84,000 | 2–8 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
