HEAVENLY
Heavenly Yacht Charter
Welcome aboard Heavenly, a Lagoon 620 luxury edition sailing catamaran that lives up to its name in every way. From the moment you set foot in the beautifully designed cockpit, complete with rich teak flooring and an elegant dining area for eight, you’ll know you’re in for an extraordinary escape. Relax on the plush lounge bench as you take in the serene ambiance, enhanced by the soft sea breeze. The cockpit is thoughtfully equipped with a grill, beverage refrigerator, and ice maker, ensuring your favorite refreshments are always within reach as you unwind in paradise.
Luxury Features
The flybridge is a standout feature of Heavenly, offering wide, safe stairs that lead you to breathtaking 360-degree views of turquoise waters and majestic sails billowing in the wind. Whether you’re soaking in the panoramic scenery or enjoying a front-row seat to the magic of island-hopping, this space is pure bliss. It’s the perfect spot to savor a good book on the cozy sofa bench or to toast the sunset with cocktails and hors d’oeuvres. As the golden hour settles in, you’ll find yourself wondering if it’s already time for another round.
Inside, the main salon exudes comfort and sophistication. Natural light pours in through expansive windows, illuminating the stylish, open-concept layout. With the galley discreetly tucked below, you and your guests can relax in peace, whether you’re watching a late-night movie or simply enjoying each other’s company.
Onboard Experience
Heavenly offers four spacious guest cabins, each designed with large windows that invite in ample natural light. Every cabin is furnished with a luxurious queen-sized bed and a private en-suite bathroom featuring dedicated shower stalls. High-end finishes and thoughtful details create an atmosphere of understated elegance. Entertainment options abound, with flat-screen TVs and a Fusion stereo system that allows for central and individual cabin control, ensuring every guest enjoys their own perfect soundtrack.
Water Adventures and Leisure
For those who love water sports and adventure, Heavenly offers an impressive array of toys and activities. Glide across the waves with two stand-up paddleboards or explore vibrant underwater worlds with snorkeling gear. Thrill-seekers can ride the wakeboard or the towable tube, while the inflatable kayak and Subwing offer unique ways to experience the sea. For ultimate relaxation, float effortlessly on the Bote floating mat or Sunchill float. The yacht also features two Sublue sea scooters for added underwater fun, as well as yoga mats and onshore games to complete your wellness routine.
Fishing enthusiasts will appreciate the three onboard fishing rods, perfect for reeling in a fresh catch as you drift in peaceful, pristine waters. While diving is available via rendezvous services, the surrounding marine life is worth every moment spent beneath the surface.
Recent Upgrades
During the 2022/2023 season, Heavenly underwent significant enhancements to ensure peak performance and comfort. Upgrades include a new roller furler motor, a state-of-the-art aft deck ice maker, and a new potable water pump installed in the starboard engine room. The engines received all-new belts and tensioners, and the deck lighting was replaced to enhance the yacht’s ambiance during evening gatherings. Additionally, the vessel has been converted to a cutting-edge lithium battery system for greater efficiency and sustainability.
Unmatched Comfort
With generous headroom throughout the yacht, including 82 inches in the main salon and 76-80 inches in the cabins and heads, Heavenly ensures every space feels open and inviting. The master suite, with its 75-80 inches of headroom, offers a sanctuary where luxury and relaxation meet.
A Divine Escape Awaits
Whether you’re seeking adventure, tranquility, or a mix of both, Heavenly caters to every desire. From lounging with a captivating novel to indulging in thrilling water sports, every moment on board is designed to create cherished memories. This sailing experience isn’t just a vacation—it’s a journey into bliss.
Secure Your Spot Today for the Vacation of a Lifetime!
Don’t miss the opportunity to embark on an unforgettable voyage aboard Heavenly. Reserve your charter now and prepare to set sail for a divine getaway filled with luxury, adventure, and unparalleled comfort.
Headroom
Master 75-80"
Master Head 76-80"
Main Salon 82"
All cabins & heads are 76-80"
2025 Refit
Technical Upgrades:
• New generator
• New air-conditioning unit
• New water heater
• New Rainman watermaker
• Two new cockpit refrigerators
• New icemaker
• New equipment pumps
Aesthetic & Comfort Upgrades:
• All new Sunbrella exterior cushions
• New interior upholstery
• New Bimini canvas top
• New pillows and linens
• New dishes and silverware
• New SUP and Solstice float
Complete servicing, replacement, and upgrading of mechanical and electrical systems throughout. In addition to major technical enhancements, Heavenly features refreshed interior and exterior furnishings, upgraded amenities, guest robes in every cabin, and a surprise souvenir package to take home as a lasting memory of your charter
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | 4 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Electric Heads: | 5 |
| Engine Details | |
|---|---|
| Yacht has two generators | |
| Fuel Consumption: | - |
| Cruising Speed: | - |
| Max Speed: | - |
| Details | |
|---|---|
| Type: | Cat |
| Beam: | 32.10 Feet |
| Draft: | 5.1 Feet |
| Pax: | 8 |
| YearBuilt: | 2016 |
| Builder: | Lagoon |
| Engines: | Yacht has two generators |
| Flag: | USA |
| RegNum: | 1299833 |
| Jacuzzi: | No |
| 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: | - |
| Camcorder: | - |
| Books: | - |
| Board Games: | - |
| Deck Shower: | Yes |
| Water Maker: | Yes |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | Yes |
| Minimum Age: | Water Safe |
| Inverter: | - |
| Voltages: | 110V |
| Water Maker: | Yes |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Hairdryers: | - |
| Guests Smokes: | No |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Hammock: | - |
| Water Sports | |
|---|---|
| Dinghy size: | 15' |
| Dinghy hp: | 50HP |
| Water Skis Adult: | - |
| Water Skis Kids: | - |
| Jet Skis: | - |
| Kneeboard: | - |
| Windsurfer: | - |
| Snorkel Gear: | Yes |
| Tube: | 1 |
| Scurfer: | - |
| Wake Board: | 1 |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | No |
| Floating Mats: | Yes |
| Swim Platform: | Yes |
| Boarding Ladder (Loc/Type): | Yes |
| Sailing Dinghy: | - |
| Beach Games: | No |
| Fishing Gear: | Yes |
| Gear Type: | 2 Spinning Rods |
| Rods: | 2 |
he ocean has always been a passion of mine, so I have designed a life on it! I bought my first boat with a close friend in 2016. Our Cantola 34’ was a trimaran that would race between my hometown of Santa Barbara and the one of a kind Santa Barbara Channel Islands National Park. Often ferrying surfboards, dive gear, and a dozen friends, we would take trips rain or shine to catch the best conditions at the islands. Naturally, this led to more boats and crewing local charters as part time work. Sharing the outdoors with others has always been easy with sailing, but to reach a larger audience I also spent years volunteering with outdoor education groups for kids and young adults. In 2020 I began phasing out of my job as a carpenter to pursue sailing further afield. After sailing a variety of yachts across oceans, for deliveries and for fun, I bought my second boat with the love of my life in 2022. Madison and I found our 42’ Albin Nimbus laid up in a boat yard in Nova Scotia, Canada. Our adventures took us down the East Coast and eventually offshore to the Lesser Antilles.
I hold a USCG Masters License and, as a captain, I want to share the joys of sailing with others in a fun and safe environment. I am a waterperson and derive immense joy from diving, wing foiling, and sailing. Ashore, I check in to island time and love to eat my way across town and check out local events. I have a life off the boat too. Time on land is spent visiting family across the US, taking off on rock climbing/mountaineering excursions, and crafts like brewing, wood working, and music. I have sailed throughout the Eastern Caribbean, all the Hawaiian islands, and much of the Pacific Coast of North America. Of all the areas I have sailed, I have found the Virgin Islands to be absolutely idyllic. I would love to share them with you!
Chef Madison
Winner of 1st Place in Rum Mixology at the 2024 VIPCA Charter Yacht Show
My favorite way to get to know someone is over a shared meal. Growing up in the Midwest, my family communed over holidays and special events with big, good food as the centerpoint. Between sharing time in the kitchen with a large family and picking food fresh from the garden, food was a cornerstone of my upbringing.
When I moved to the West Coast at 18, I found myself naturally creating this wherever I landed. Initially, this looked like cooking for nanny clients and working with a holistic nutritionist serving pop-up dinners. Over time, as my career in management took me further from the kitchen, I started hosting themed dinners for friends, cooking my way through different cookbooks and cuisines that intrigued me. This led me to working for a catering company where I really got to hone my skills in a professional setting. While I loved the creativity and total immersion in food, I also wanted to feed my adventurous side…
Eric and I got a wild hare and decided it was time to pursue the dream of cruising full time. So we sold everything, bought a boat, and started sailing! We began in Nova Scotia, CA, sailing down the east coast of the US and then finally through the Caribbean down to Trinidad. Throughout this time, I had more space than ever to dive into my hobbies. While of course that largely meant walking through any grocery store or open air market I could find and tasting new things along the way, it also meant more time for play! Some of my favorite things outside of the galley are snorkeling, rock climbing, stand up paddle boarding, hiking, swimming, drawing, playing ukulele, tattooing, trying to wingfoil, and reading.
While this might make me sound busy (which I can be!), I also find few greater joys than tying a float out behind the boat, sipping a cocktail, and taking in the beauty of the places I get to call home. “Il dolce far niente”, which means the sweetness of doing nothing in Italian, is also such a beautiful part of being in stunning places with good company.
I look forward to sharing the magic of these islands with you and yours.
DAY BREAK
Lox Bagel Platter
Fresh-made bagels with lox, cream cheese, and a variety of toppings.
Lemon Ricotta Pancakes
Topped with lemon curd and powdered sugar. Served with sausage and dressed greens.
Crepe Station
Warm crêpes with sweet and savory fillings to assemble as you please.
Frittata & Soda Bread Scones
Bacon, veggie, and cheese frittata topped with avocado and fresh herbs. Served with soda bread scones, butter, and jam.
Eggy Avocado Toast
Toasted house bread with fresh avocado, pickled onion, soft‑boiled egg, and fresh herbs.
Fresh Cinnamon Rolls
Sticky cinnamon rolls with cream cheese frosting.
Power Fruit Bowls
Blend of fresh fruit and greens with protein, topped with seasonal fruit and granola.
Baked French Toast
Creamy, crunchy brioche French toast served with fresh fruit and berry compote.
MIDDAY
Buttermilk Roasted Chicken
Marinated roast chicken with butter lettuce salad (shallot vinaigrette) and fresh bread.
Ahi Poke Bowls
Soy‑marinated ahi over rice with pickled veggies, seaweed salad, and edamame.
Focaccia Sandwiches
Homemade focaccia with meats, marinated cheeses, spreads, and veggies to build your favorite combo.
Mediterranean Chicken
Herby grilled chicken with crispy halloumi, couscous salad, tomato salad, warm pita, tzatziki, and tahini.
Bang Bang Shrimp Bowls
Crispy shrimp with bang bang sauce, garlic rice, salad cups, and crunchy wonton chips.
Crispy Tofu Salad
Crispy tofu on cabbage slaw topped with toasted rice, edamame, and sesame seeds.
Everything Salmon Salad
Roasted “everything bagel” salmon over dressed greens, pickled red onions, caper sauce, and fresh bread.
Pizza Party!
Classic Margherita and white pizzas served with salad and house herby ranch.
HORS D’OEUVRES
Bacon‑Wrapped Goat Cheese Dates
Sweet, salty, and creamy bites.
Warm Olives with Citrus & Herbs
Marinated and gently warmed.
Charcuterie Platter
Assorted cheeses, cured meats, fruit, and roasted nuts.
Baba Ganoush with Crispy Pita & Vegetables
Smoky eggplant dip with fresh crudités.
Caprese Salad with Balsamic Pearls
Tomato, mozzarella, basil, and balsamic.
Blistered Shishito Peppers
Lightly charred and seasoned.
Fresh Spring Rolls with Peanut Sauce
Herb‑packed rice paper rolls.
Homemade Pretzel Bites
Soft, warm pretzels for dipping.
Caribbean Sausage Rolls
Flaky pastry with seasoned sausage.
Fresh Cookies
Baked onboard.
“Fancy Ranch” Dip
Sizzled herb labneh with fresh veggies.
Spanish Nachos
Kettle chips, crispy prosciutto, parmesan, and crème fraîche sauce.
Late‑Night Truffle Popcorn
With truffle salt and olive oil.
MAIN
Homemade Pasta
Fresh pappardelle with homemade bolognese and baby gem salad.
Confit Chicken
Tender legs slow‑cooked in olive oil with pickled roasted onions, roasted carrots, fresh aioli, and crusty bread.
Mahi Mahi with Polenta
Local mahi poached with tomato, leek, and fennel; served with fresh corn polenta and broccolini.
New York Strip
Grilled steak with poivre sauce, rosemary‑garlic smashed potatoes, braised leeks, and Brussels sprouts.
Salmon with Romesco
Pan‑seared salmon with wild rice and broiled asparagus; romesco and pesto sauces.
Taco Night
Homemade carne asada, fresh corn tortillas, salsas, and local avocado guacamole.
Seared Scallops with Risotto
Pan‑seared scallops, beurre blanc, mushroom risotto, and roasted cauliflower.
Saag Paneer
Indian‑spiced stewed spinach with paneer, curry‑seasoned pumpkin, garlic naan, and jasmine rice.
DESSERT
Chocolate Chip Cookies & Fresh Ice Cream
Classic and comforting.
Blood Orange Olive Oil Cake
Moist citrus cake with a delicate crumb.
Pavlova with Tropical Fruits
Crisp meringue, soft center, seasonal fruit.
Fruit Galette with Vanilla Ice Cream
Rustic tart served warm.
Tiramisu
Layers of espresso‑soaked ladyfingers and mascarpone.
Brownies with Olive Oil Caramel
Rich, fudgy, and glossy.
Margarita Pie
Graham crust, citrusy filling.
Crème Brûlée with Orange & Cinnamon
Silky custard, caramelized top.
Cornmeal Cake with Strawberries
Finished with fresh whipped cream.
Salty Lemon Shortbread with Lemon Curd
Bright and buttery.
Classic Chocolate Birthday Cake
Celebration‑ready.
Decorate‑Your‑Own Sugar Cookies
Fun, customizable treats.
Chocolate‑Covered Coconut Butter Dates
Indulgent bites.
Homemade Chocolate Pudding & Whipped Cream
Silky and nostalgic.
SHIP'S BAR
Cocktails
Caribbean Rum Punch
Classic Old Fashioned
Jamaica Sangria
Fresh Herb Clarified Margarita
Passion Fruit Gin & Tonic
Piña Colada
Bloody Mary
Ti’ Punch
Jungle Bird
Non-Alcoholic
Fresh Cucumber Mint Lemonade
Turmeric Tonic
Boatmade Shrub Mocktails
Fruit Smoothies
Boatmade Chai
Note on dietary preferences and allergies: The chef is happy to accommodate preferences such as gluten‑free, vegan, vegetarian, nut allergies, etc.
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX | 9 PAX | 10 PAX | 11 PAX | 12 PAX |
|---|---|---|---|---|---|---|---|---|---|---|---|
| Summer 2025 | $35,900 | $36,400 | $36,900 | $37,400 | $37,900 | $38,400 | $38,900 | ||||
| Winter 2025 to 2026 | $37,000 | $37,500 | $38,000 | $38,500 | $39,000 | $39,500 | $40,000 | ||||
| Summer 2026 | $37,000 | $37,500 | $38,000 | $38,500 | $39,000 | $39,500 | $40,000 | ||||
| Winter 2026 to 2027 | $37,000 | $37,500 | $38,000 | $38,500 | $39,000 | $39,500 | $40,000 |
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 2025 / 2026 Season
Holiday season pricing is full-board only, 7 nights
Christmas Week
• $44,000 | 2–8 guests
• Must end on or before December 26
New Year’s Week
• $48,000 | 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
- : Cat
- : 32.10 Feet
- : 5.1 Feet
- : 8
- : 2016
- : Lagoon
- : Yacht has two generators
- : Yacht offers Rendezvous Diving only
- : Eric Warner
- : USA
- : 1299833
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | 4 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Wash Basins: | 5 |
| Heads: | 5 |
| Electric Heads: | 5 |
| Engine Details | |
|---|---|
| Yacht has two generators | |
| Fuel Consumption: | - |
| Cruising Speed: | - |
| Max Speed: | - |
| Details | |
|---|---|
| Refit: | - |
| Helipad: | No |
| Jacuzzi: | No |
| 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: | - |
| # of Videos: | - |
| # DVDs/Movies: | - |
| # CD's: | - |
| Camcorder: | - |
| Books: | - |
| Board Games: | - |
| Sun Awning: | - |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Water Maker: | Yes |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | Yes |
| # Dine In: | 8 |
| Minimum Age: | Water Safe |
| Generator: | Yes |
| Inverter: | - |
| Voltages: | 110V |
| Water Maker: | Yes |
| Water Cap: | 250 |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Inq |
| Nude: | Inq |
| Hairdryers: | - |
| # Port Hatches: | - |
| Guests Smokes: | No |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | No |
| Children Ok: | Yes |
| Hammock: | - |
| Windscoops: | - |
| Water Sports | |
|---|---|
| Dinghy size: | 15' |
| Dinghy hp: | 50HP |
| Dinghy # pax: | 8 |
| Water Skis Adult: | - |
| Water Skis Kids: | - |
| Jet Skis: | - |
| Wave Runners: | - |
| Kneeboard: | - |
| Windsurfer: | - |
| Snorkel Gear: | Yes |
| Tube: | 1 |
| Scurfer: | - |
| Wake Board: | 1 |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | No |
| Floating Mats: | Yes |
| Swim Platform: | Yes |
| Boarding Ladder (Loc/Type): | Yes |
| Sailing Dinghy: | - |
| Beach Games: | No |
| Fishing Gear: | Yes |
| Gear Type: | 2 Spinning Rods |
| Rods: | 2 |
he ocean has always been a passion of mine, so I have designed a life on it! I bought my first boat with a close friend in 2016. Our Cantola 34’ was a trimaran that would race between my hometown of Santa Barbara and the one of a kind Santa Barbara Channel Islands National Park. Often ferrying surfboards, dive gear, and a dozen friends, we would take trips rain or shine to catch the best conditions at the islands. Naturally, this led to more boats and crewing local charters as part time work. Sharing the outdoors with others has always been easy with sailing, but to reach a larger audience I also spent years volunteering with outdoor education groups for kids and young adults. In 2020 I began phasing out of my job as a carpenter to pursue sailing further afield. After sailing a variety of yachts across oceans, for deliveries and for fun, I bought my second boat with the love of my life in 2022. Madison and I found our 42’ Albin Nimbus laid up in a boat yard in Nova Scotia, Canada. Our adventures took us down the East Coast and eventually offshore to the Lesser Antilles.
I hold a USCG Masters License and, as a captain, I want to share the joys of sailing with others in a fun and safe environment. I am a waterperson and derive immense joy from diving, wing foiling, and sailing. Ashore, I check in to island time and love to eat my way across town and check out local events. I have a life off the boat too. Time on land is spent visiting family across the US, taking off on rock climbing/mountaineering excursions, and crafts like brewing, wood working, and music. I have sailed throughout the Eastern Caribbean, all the Hawaiian islands, and much of the Pacific Coast of North America. Of all the areas I have sailed, I have found the Virgin Islands to be absolutely idyllic. I would love to share them with you!
Chef Madison
Winner of 1st Place in Rum Mixology at the 2024 VIPCA Charter Yacht Show
My favorite way to get to know someone is over a shared meal. Growing up in the Midwest, my family communed over holidays and special events with big, good food as the centerpoint. Between sharing time in the kitchen with a large family and picking food fresh from the garden, food was a cornerstone of my upbringing.
When I moved to the West Coast at 18, I found myself naturally creating this wherever I landed. Initially, this looked like cooking for nanny clients and working with a holistic nutritionist serving pop-up dinners. Over time, as my career in management took me further from the kitchen, I started hosting themed dinners for friends, cooking my way through different cookbooks and cuisines that intrigued me. This led me to working for a catering company where I really got to hone my skills in a professional setting. While I loved the creativity and total immersion in food, I also wanted to feed my adventurous side…
Eric and I got a wild hare and decided it was time to pursue the dream of cruising full time. So we sold everything, bought a boat, and started sailing! We began in Nova Scotia, CA, sailing down the east coast of the US and then finally through the Caribbean down to Trinidad. Throughout this time, I had more space than ever to dive into my hobbies. While of course that largely meant walking through any grocery store or open air market I could find and tasting new things along the way, it also meant more time for play! Some of my favorite things outside of the galley are snorkeling, rock climbing, stand up paddle boarding, hiking, swimming, drawing, playing ukulele, tattooing, trying to wingfoil, and reading.
While this might make me sound busy (which I can be!), I also find few greater joys than tying a float out behind the boat, sipping a cocktail, and taking in the beauty of the places I get to call home. “Il dolce far niente”, which means the sweetness of doing nothing in Italian, is also such a beautiful part of being in stunning places with good company.
I look forward to sharing the magic of these islands with you and yours.
DAY BREAK
Lox Bagel Platter
Fresh-made bagels with lox, cream cheese, and a variety of toppings.
Lemon Ricotta Pancakes
Topped with lemon curd and powdered sugar. Served with sausage and dressed greens.
Crepe Station
Warm crêpes with sweet and savory fillings to assemble as you please.
Frittata & Soda Bread Scones
Bacon, veggie, and cheese frittata topped with avocado and fresh herbs. Served with soda bread scones, butter, and jam.
Eggy Avocado Toast
Toasted house bread with fresh avocado, pickled onion, soft‑boiled egg, and fresh herbs.
Fresh Cinnamon Rolls
Sticky cinnamon rolls with cream cheese frosting.
Power Fruit Bowls
Blend of fresh fruit and greens with protein, topped with seasonal fruit and granola.
Baked French Toast
Creamy, crunchy brioche French toast served with fresh fruit and berry compote.
MIDDAY
Buttermilk Roasted Chicken
Marinated roast chicken with butter lettuce salad (shallot vinaigrette) and fresh bread.
Ahi Poke Bowls
Soy‑marinated ahi over rice with pickled veggies, seaweed salad, and edamame.
Focaccia Sandwiches
Homemade focaccia with meats, marinated cheeses, spreads, and veggies to build your favorite combo.
Mediterranean Chicken
Herby grilled chicken with crispy halloumi, couscous salad, tomato salad, warm pita, tzatziki, and tahini.
Bang Bang Shrimp Bowls
Crispy shrimp with bang bang sauce, garlic rice, salad cups, and crunchy wonton chips.
Crispy Tofu Salad
Crispy tofu on cabbage slaw topped with toasted rice, edamame, and sesame seeds.
Everything Salmon Salad
Roasted “everything bagel” salmon over dressed greens, pickled red onions, caper sauce, and fresh bread.
Pizza Party!
Classic Margherita and white pizzas served with salad and house herby ranch.
HORS D’OEUVRES
Bacon‑Wrapped Goat Cheese Dates
Sweet, salty, and creamy bites.
Warm Olives with Citrus & Herbs
Marinated and gently warmed.
Charcuterie Platter
Assorted cheeses, cured meats, fruit, and roasted nuts.
Baba Ganoush with Crispy Pita & Vegetables
Smoky eggplant dip with fresh crudités.
Caprese Salad with Balsamic Pearls
Tomato, mozzarella, basil, and balsamic.
Blistered Shishito Peppers
Lightly charred and seasoned.
Fresh Spring Rolls with Peanut Sauce
Herb‑packed rice paper rolls.
Homemade Pretzel Bites
Soft, warm pretzels for dipping.
Caribbean Sausage Rolls
Flaky pastry with seasoned sausage.
Fresh Cookies
Baked onboard.
“Fancy Ranch” Dip
Sizzled herb labneh with fresh veggies.
Spanish Nachos
Kettle chips, crispy prosciutto, parmesan, and crème fraîche sauce.
Late‑Night Truffle Popcorn
With truffle salt and olive oil.
MAIN
Homemade Pasta
Fresh pappardelle with homemade bolognese and baby gem salad.
Confit Chicken
Tender legs slow‑cooked in olive oil with pickled roasted onions, roasted carrots, fresh aioli, and crusty bread.
Mahi Mahi with Polenta
Local mahi poached with tomato, leek, and fennel; served with fresh corn polenta and broccolini.
New York Strip
Grilled steak with poivre sauce, rosemary‑garlic smashed potatoes, braised leeks, and Brussels sprouts.
Salmon with Romesco
Pan‑seared salmon with wild rice and broiled asparagus; romesco and pesto sauces.
Taco Night
Homemade carne asada, fresh corn tortillas, salsas, and local avocado guacamole.
Seared Scallops with Risotto
Pan‑seared scallops, beurre blanc, mushroom risotto, and roasted cauliflower.
Saag Paneer
Indian‑spiced stewed spinach with paneer, curry‑seasoned pumpkin, garlic naan, and jasmine rice.
DESSERT
Chocolate Chip Cookies & Fresh Ice Cream
Classic and comforting.
Blood Orange Olive Oil Cake
Moist citrus cake with a delicate crumb.
Pavlova with Tropical Fruits
Crisp meringue, soft center, seasonal fruit.
Fruit Galette with Vanilla Ice Cream
Rustic tart served warm.
Tiramisu
Layers of espresso‑soaked ladyfingers and mascarpone.
Brownies with Olive Oil Caramel
Rich, fudgy, and glossy.
Margarita Pie
Graham crust, citrusy filling.
Crème Brûlée with Orange & Cinnamon
Silky custard, caramelized top.
Cornmeal Cake with Strawberries
Finished with fresh whipped cream.
Salty Lemon Shortbread with Lemon Curd
Bright and buttery.
Classic Chocolate Birthday Cake
Celebration‑ready.
Decorate‑Your‑Own Sugar Cookies
Fun, customizable treats.
Chocolate‑Covered Coconut Butter Dates
Indulgent bites.
Homemade Chocolate Pudding & Whipped Cream
Silky and nostalgic.
SHIP'S BAR
Cocktails
Caribbean Rum Punch
Classic Old Fashioned
Jamaica Sangria
Fresh Herb Clarified Margarita
Passion Fruit Gin & Tonic
Piña Colada
Bloody Mary
Ti’ Punch
Jungle Bird
Non-Alcoholic
Fresh Cucumber Mint Lemonade
Turmeric Tonic
Boatmade Shrub Mocktails
Fruit Smoothies
Boatmade Chai
Note on dietary preferences and allergies: The chef is happy to accommodate preferences such as gluten‑free, vegan, vegetarian, nut allergies, etc.
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX |
|---|---|---|---|---|---|---|---|
| Summer 2025 | $35,900 | $36,400 | $36,900 | $37,400 | $37,900 | $38,400 | $38,900 |
| Winter 2025 to 2026 | $37,000 | $37,500 | $38,000 | $38,500 | $39,000 | $39,500 | $40,000 |
| Summer 2026 | $37,000 | $37,500 | $38,000 | $38,500 | $39,000 | $39,500 | $40,000 |
| Winter 2026 to 2027 | $37,000 | $37,500 | $38,000 | $38,500 | $39,000 | $39,500 | $40,000 |
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 2025 / 2026 Season
Holiday season pricing is full-board only, 7 nights
Christmas Week
• $44,000 | 2–8 guests
• Must end on or before December 26
New Year’s Week
• $48,000 | 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
