XANDROS
Xandros Yacht Charter
Embark on an extraordinary voyage aboard Xandros, the Lagoon SIXTY5 that redefines luxury catamaran experiences. As the first of its kind available for charter in North America, Xandros promises an unmatched blend of modern elegance, adventure, and comfort.
Luxury Features
Xandros boasts a stunning design that marries tradition with modernity, evident in its sleek lines and sculptural curves. The Lagoon SIXTY5’s iconic flybridge stands as a masterpiece, offering a spacious dining area, lounges, and dual helm stations for unobstructed views. With a see-through glass bimini and electric sliding doors, this versatile space ensures both open-air freedom and sheltered relaxation. A wet bar equipped with a plancha grill and a large dining table makes it a hub for socializing and enjoying gourmet meals under the stars.
Inside, Xandros exudes refinement. Designed by Nauta Design, the main saloon and guest cabins feature a palette of warm grey oak and beige accents, complemented by expansive windows that flood the spaces with natural light. The saloon’s open layout provides a luxurious gathering area, complete with plush seating and a seamless connection to the foredeck terrace, which offers cozy sofas, a coffee table, and optional shade for idyllic afternoons.
Onboard Experience
Every moment aboard Xandros is tailored to perfection by its dedicated three-person crew, whose seamless service ensures your journey is nothing short of extraordinary. From diving excursions with top-tier equipment to the thrill of an E-foil or Seabob, this yacht is equipped for unforgettable adventures. The spacious tender and floating lounge invite you to explore crystal-clear waters, while the onboard dive compressor supports extended underwater exploration.
Whether you’re savoring a chef-prepared meal from the galley-down kitchen or reclining on the foredeck terrace, Xandros blends indulgence with effortless sophistication. With three luxurious queen cabins and an optional fourth bunk cabin for additional guests, every detail is designed to elevate your stay.
Water Toys and Amenties:
In addition to standard water toys Xandros offers;
Diving
2 efoils
Dive Compressor
2 Seabobs
Floating Islands
2 SUP boards
Destinations and Adventures
Set sail to breathtaking destinations, from serene Caribbean beaches to hidden coastal gems, all while basking in the opulent comfort of Xandros. Each itinerary is customized to ensure you experience the perfect mix of relaxation and adventure. Dive into turquoise waters, bask in golden sunsets, and create memories that will last a lifetime.
Secure Your Dream Vacation Today
Experience the pinnacle of luxury and adventure with Xandros Yacht Charter. Don’t miss your chance to sail into paradise—secure your spot today for a vacation that will leave you breathless and yearning for more!
3 ensuite queen cabins are available for guest use.
If a 4th guests cabin is needed please inquire and note the following:
The bunk room cabin twin beds are 6ft in length. (Slightly shorter than 7ft length queen beds) and 2ft 8in wide
-A few of the cabinets will be used for boat storage
-The bunk room cabin is wall to wall with the galley and has a door to the galley in the cabin, which will be locked
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | 3 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Electric Heads: | 4 |
| Engine Details | |
|---|---|
| Volvo D4's as Main Engines. Two separate Onan Gensets | |
| Fuel Consumption: | - |
| Cruising Speed: | 8-10 kts |
| Max Speed: | 13 ktsUS Gall/Hr |
| Details | |
|---|---|
| Type: | Cat |
| Beam: | 33 Feet |
| Draft: | 5 Feet |
| Pax: | 8 |
| YearBuilt: | 2021 |
| Builder: | Lagoon |
| Engines: | Volvo D4's as Main Engines. Two separate Onan Gensets |
| JetSkis: | No |
| Flag: | BVI |
| SatTv: | No |
| RegNum: | 753385 |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
| Summer Area: | Caribbean Virgin Islands (US/BVI), Caribbean Leewards, 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: | WIFI is available in both US and International waters. Download speeds in foreign countries are not equal to the speeds of the US. |
| Camcorder: | No |
| Books: | Yes |
| Board Games: | Yes |
| Deck Shower: | Yes |
| Water Maker: | 100 gal pe |
| Special Diets: | Yes |
| Kosher: | Yes |
| BBQ: | Yes |
| Minimum Age: | - |
| Inverter: | - |
| Voltages: | - |
| Water Maker: | 100 gal pe |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Hairdryers: | Yes |
| Guests Smokes: | - |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Hammock: | No |
| Water Sports | |
|---|---|
| Dinghy size: | 16ft Highfield |
| Dinghy hp: | Yamaha 60hp |
| Water Skis Adult: | Yes |
| Water Skis Kids: | Yes |
| Jet Skis: | No |
| Kneeboard: | No |
| Windsurfer: | No |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | No |
| Wake Board: | No |
| Kayaks 1 Pax: | No |
| 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: | - |
| Rods: | 2 |
Captain Tyler is PADI Dive Master
Diving Costs information
Cost per dive per certified diver: $75
Tyler was raised on the lakes of Texas and holds three engineering degrees with focuses on design, controls, and systems management. He transitioned to yachting in 2017 during the Mediterranean summer season then became a full-time charter captain in the Virgin Islands
from 2018 to 2020. During the pandemic, he returned to engineering, leading a rocket control actuation system design team. Since then, he has continued to work as a freelance captain on short-term charters across the globe. In 2024, he returned to BVI!
Qualifications
RYA Yachtmaster Offshore w/ Commercial Endorsement
USCG MMC, Master 100GRT
Adult and Pediatric First Aid / CPR / AED –American Red Cross Association
STCW 95/ENG 1
Quarterdeck Academy Graduate
April 2017 PADI Adv. Open Water Diver
[Upgrading to Dive Master end of 2025]
Chef Ryan Katona
Ryan was born and raised in Detroit, Michigan and began working in hospitality at just 14 years old. By the age of 16, he had transitioned into the kitchen, where he discovered his passion for cooking.
While working as a chef, Ryan trained to become a paramedic and briefly worked in the field after qualifying. However, after two weeks on duty, he realized his true passion lay in cooking and returned to the kitchen.
He went on to win a global cooking competition, the Super Yacht Scholarship. This took him to a leading maritime academy in England and followed by further culinary training in France.
Since then, Ryan has had the privilege of cooking in numerous countries aboard a wide range of yachts, from 90-meter sailing vessels to charter catamarans. He takes pride in engaging with guests on a personal level, allowing him to tailor each dining experience and ensure every meal exceeds expectations.
Outside of work, Ryan is a ping pong champion and never travels without his paddles.
Ryan and Ellen met while working together onboard a superyacht in the Caribbean islands. Their love for traveling is what brought them together and they continue to build a strong relationship. Together, life is one big adventure.
Qualifications
STCW, Bluewater
Eng Medical 1
Serve Safe Certification, Food Safety Guys, Minnesota 2015
AHA Healthcare Provider CPR Certification Oakland Community College, Michigan 2013
Voted ‘Most Valuable Employee of the Year’ at West End Tavern, Traverse City 2016
Voted ‘Best Catering Company’ at Distinctive Catering and Events by Minnesota Bride Magazine 2015
2017 Won the Chef Super Yacht Scholarship with Dockwalk
Frist Mate Ellen Kay-Shuttleworth
Ellen comes from both English and Filipino backgrounds and grew up in the beautiful coastal town of Knysna, South Africa.
Growing up in a culturally diverse family, her parents instilled a strong sense of adventure and a love for travel from an early age. These experiences inspired her to explore the world and ultimately led her into the yachting industry.
She holds a BA in Visual Communications, majoring in Graphic Design, and enjoys bringing her creativity to life through flower arrangements, table styling and themed dining experiences. Ellen also has a passion for creating memorable moments for guests through attentive service, as well as her appreciation for good food and wine.
In addition, Ellen has completed her RYA Yachtmaster and is eager to join in when hoisting the sails. With previous experience as a deck/stew on superyachts, she enjoys being active outdoors, participating in water sports and discovering the beauty of the Caribbean alongside guests.
Qualifications
STCW 10 (incl. PDSD)
Level 2 Food and Hygiene
Eng Medical 1
RYA Yachtmaster Coastal Sailing and Power RYA Powerboat Level 2
RYA Personal Watercraft Certificate
RYA VHF Radio
*minimum 6 nights
*BVI ports
*excludes Christmas and NYE
| 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 | $54,000 | $55,000 | $56,000 | $57,000 | $58,000 | $59,000 | $60,000 | ||||
| Summer 2026 | $54,000 | $55,000 | $56,000 | $57,000 | $58,000 | $59,000 | $60,000 | ||||
| Winter 2026 to 2027 | $54,000 | $55,000 | $56,000 | $57,000 | $58,000 | $59,000 | $60,000 | ||||
| Summer 2027 | $54,000 | $55,000 | $56,000 | $57,000 | $58,000 | $59,000 | $60,000 |
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
Boat Prefers 48hr Turns
*Short Charters Available*
HOLIDAYS:
2026
Christmas Rate for 1-6 guests $68,000. 7 night minimum
New Years Rate for 1-6 Guests $70,000. 7 night minimum.
CHILD DISCOUNT: Discount Applied First
$250 FOR EACH CHILD
***Does not combine with half board options***
***Age is based on the charter date NOT the date of booking***
***Max discount - 4 children***
X
Available
X
Booked
X
Hold
X
Unavailable
- : Cat
- : 33 Feet
- : 5 Feet
- : 8
- : 2021
- : Lagoon
- : 8-10 kts
- : 13 kts
- : Volvo D4's as Main Engines. Two separate Onan Gensets
- : Yes
- : No
- : Onboard
- : Tyler Armstrong
- : BVI
- : No
- : 753385
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | 3 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Wash Basins: | 4 |
| Heads: | 4 |
| Electric Heads: | 4 |
| Engine Details | |
|---|---|
| Volvo D4's as Main Engines. Two separate Onan Gensets | |
| Fuel Consumption: | - |
| Cruising Speed: | 8-10 kts |
| Max Speed: | 13 ktsUS Gall/Hr |
| Details | |
|---|---|
| Refit: | - |
| Helipad: | No |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
| Summer Area: | Caribbean Virgin Islands (US/BVI), Caribbean Leewards, 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: | WIFI is available in both US and International waters. Download speeds in foreign countries are not equal to the speeds of the US. |
| # of Videos: | - |
| # DVDs/Movies: | Yes |
| # CD's: | Yes |
| Camcorder: | No |
| Books: | Yes |
| Board Games: | Yes |
| Sun Awning: | Yes |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Water Maker: | 100 gal pe |
| Special Diets: | Yes |
| Kosher: | Yes |
| BBQ: | Yes |
| # Dine In: | - |
| Minimum Age: | - |
| Generator: | - |
| Inverter: | - |
| Voltages: | - |
| Water Maker: | 100 gal pe |
| Water Cap: | 400 gallons |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Yes |
| Nude: | Yes |
| Hairdryers: | Yes |
| # Port Hatches: | Many |
| Guests Smokes: | - |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | No |
| Children Ok: | Yes |
| Hammock: | No |
| Windscoops: | No |
| Water Sports | |
|---|---|
| Dinghy size: | 16ft Highfield |
| Dinghy hp: | Yamaha 60hp |
| Dinghy # pax: | 10 pax |
| Water Skis Adult: | Yes |
| Water Skis Kids: | Yes |
| Jet Skis: | No |
| Wave Runners: | No |
| Kneeboard: | No |
| Windsurfer: | No |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | No |
| Wake Board: | No |
| Kayaks 1 Pax: | No |
| 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: | - |
| Rods: | 2 |
Captain Tyler is PADI Dive Master
Diving Costs information
Cost per dive per certified diver: $75
Tyler was raised on the lakes of Texas and holds three engineering degrees with focuses on design, controls, and systems management. He transitioned to yachting in 2017 during the Mediterranean summer season then became a full-time charter captain in the Virgin Islands
from 2018 to 2020. During the pandemic, he returned to engineering, leading a rocket control actuation system design team. Since then, he has continued to work as a freelance captain on short-term charters across the globe. In 2024, he returned to BVI!
Qualifications
RYA Yachtmaster Offshore w/ Commercial Endorsement
USCG MMC, Master 100GRT
Adult and Pediatric First Aid / CPR / AED –American Red Cross Association
STCW 95/ENG 1
Quarterdeck Academy Graduate
April 2017 PADI Adv. Open Water Diver
[Upgrading to Dive Master end of 2025]
Chef Ryan Katona
Ryan was born and raised in Detroit, Michigan and began working in hospitality at just 14 years old. By the age of 16, he had transitioned into the kitchen, where he discovered his passion for cooking.
While working as a chef, Ryan trained to become a paramedic and briefly worked in the field after qualifying. However, after two weeks on duty, he realized his true passion lay in cooking and returned to the kitchen.
He went on to win a global cooking competition, the Super Yacht Scholarship. This took him to a leading maritime academy in England and followed by further culinary training in France.
Since then, Ryan has had the privilege of cooking in numerous countries aboard a wide range of yachts, from 90-meter sailing vessels to charter catamarans. He takes pride in engaging with guests on a personal level, allowing him to tailor each dining experience and ensure every meal exceeds expectations.
Outside of work, Ryan is a ping pong champion and never travels without his paddles.
Ryan and Ellen met while working together onboard a superyacht in the Caribbean islands. Their love for traveling is what brought them together and they continue to build a strong relationship. Together, life is one big adventure.
Qualifications
STCW, Bluewater
Eng Medical 1
Serve Safe Certification, Food Safety Guys, Minnesota 2015
AHA Healthcare Provider CPR Certification Oakland Community College, Michigan 2013
Voted ‘Most Valuable Employee of the Year’ at West End Tavern, Traverse City 2016
Voted ‘Best Catering Company’ at Distinctive Catering and Events by Minnesota Bride Magazine 2015
2017 Won the Chef Super Yacht Scholarship with Dockwalk
Frist Mate Ellen Kay-Shuttleworth
Ellen comes from both English and Filipino backgrounds and grew up in the beautiful coastal town of Knysna, South Africa.
Growing up in a culturally diverse family, her parents instilled a strong sense of adventure and a love for travel from an early age. These experiences inspired her to explore the world and ultimately led her into the yachting industry.
She holds a BA in Visual Communications, majoring in Graphic Design, and enjoys bringing her creativity to life through flower arrangements, table styling and themed dining experiences. Ellen also has a passion for creating memorable moments for guests through attentive service, as well as her appreciation for good food and wine.
In addition, Ellen has completed her RYA Yachtmaster and is eager to join in when hoisting the sails. With previous experience as a deck/stew on superyachts, she enjoys being active outdoors, participating in water sports and discovering the beauty of the Caribbean alongside guests.
Qualifications
STCW 10 (incl. PDSD)
Level 2 Food and Hygiene
Eng Medical 1
RYA Yachtmaster Coastal Sailing and Power RYA Powerboat Level 2
RYA Personal Watercraft Certificate
RYA VHF Radio
Ryan's Sample menu
Day 1
Breakfast
House made Chorizo, Russet Potatoes, Poblano Peppers, Vidalia Onions, with Poached Eggs and Whole Grain Toast
Salmon Frittata With Tomatoes, Broccoli, Zucchini, Yellow Squash, Carrots, Cremini Mushrooms, And Dill Crème Fraiche
Pan Seared Miso Marinated Chilean Sea Bass With An Orange Fennel Salad And Julienned Vegetables
Lunch
Beef Carpaccio With Rocket And A Charred Lemon Vinaigrette
Pan Seared Miso Marinated Chilean Sea Bass With An Orange Fennel Salad And Julienned Vegetables
Baked Camembert With Burgundy Poached Pears, Marcona Almonds And Medjool Dates
Canape
Crispy Salami Cups Filled With Finely Diced Cucumbers, Tomatoes, Kalamata Olives, Feta Cheese And Fresh Basil
Freshly Shucked Oysters Served With Lemon Wedges And A Smoked Red Pepper Sauce
Dinner
Spinach & Artichoke Incrusted Salmon
72-Hour Sherry Braised Beef Short Ribs
Chive And Chevre Whipped Potatoes And Spring Mix With A Roasted Tomato Vinaigrette
Frozen Amaretto And Vanilla Soufflé
Day 2
Breakfast
Baked Crème Brulee French Toast With A Fresh Mixed Berry Compote
Wood Roasted Mushroom Omelet With Shallots, Poached Garlic And Chevre
Lunch
Maple Cured Bacon, Baby Romaine, Sliced Heirloom Tomatoes, And An Avocado Aioli On Grilled Sourdough Bread
Mussels Sautéed In Casino Butter And Chef’s Salad
Ice Cream Sunday’s Layered With Lemon Custard, Blueberry Compote, Whipped Cream And A Cherry On Top
Canape
Marbled Avocado Tiles With Mango Ceviche
Wood Grilled Korean Marinated Tri-Tip Skewers With Shishito Peppers And Sweetie Drops
Dinner & Dessert
Day 3
Breakfast
Vanilla Mascarpone Stuffed Crepes, Macerated Berries, Fresh Whipped Cream
Poached Eggs Florentine On An English Muffin With Sautéed Spinach, Mushrooms, Onions, And Hollandaise Sauce
Lunch
Kansas City Style Barbeque Ribs With Watermelon Mint Salad
Spice Grilled Tuna Tostadas With Mango-Avocado Slaw & Asian Glaze, Served with Cilantro Lime Pilaf
Blueberry Compote Stuffed Red Velvet Cupcakes With Lemon Infused Cream Cheese Frosting
Canape
Roasted Sweet Red Pepper And Smoked Garlic Hummus With Crudités
Escargot With Beurre De Bourgogne
Dinner & Dessert
Traditional Beef WellingtonSauteed Rainbow Trout With Lemon Caper Beurre Blanc
Basmati Rice, Wilted Spinach, Toasted Hazelnuts, Brown Butter Vinaigrette
Peppermint Tartlets
Day 4
Breakfast
Chorizo & Egg Tostadas With Ranchero Sauce, Smashed Avocado, Pico De Gallo And Sour Cream
Day 5
Breakfast
Buttermilk Or Whole Grain Flap Jacks With Maple Syrup
Classic Eggs Benedict
Lunch
Red And Golden Beet Gazpacho With A Crab Salad Quenelle
Pork Cheek Potato Gnocchi With Maple Glazed Root Vegetables And Natural Jus
Banana Pudding With Nilla Wafers, Sliced Bananas, And Fresh Whipped Cream
Canape
Candied Bacon Wrapped Quail With Bleu Cheese Dipping Sauce
Cucumber Slices With Dill Cream Cheese And Smoked Salmon
Day 6
Breakfast
French Toast Topped With Flambéed Bananas, Chopped Pecans, Maple Caramel Sauce And Fresh Whipped Cream
Scrambled Egg And Pancetta Breakfast Wraps
Lunch
Dinner & Dessert
Beef Fillet Entrecote Bordelaise
Green Shawarma Marinated Chargrilled Salmon
Roasted Sweet Potatoes And Red Onions Topped With Tahini, Za’atar, And Pine Nuts, Chargrilled Asparagus With Himalayan Black Salt
Spiced Rum Bread Pudding With Dried Cherries, Crème Anglaise, And Cinnamon Ice Cream
Day 7
Breakfast
Poached Eggs, English Muffins, Asparagus, Shrimp And Crab cakes, Hollandaise sauce
Smoked Salmon, Scrambled Eggs, And Dill Cream Cheese Served On A Croissant
Lunch
Pan Roasted Chicken With White Wine, Artichoke Hearts, Cremini Mushrooms, Tomatoes, Garlic And Fresh Herbs
Seared Shrimp And Langoustines With Cheesy Grits, Mustard Greens And Okra
Deep Fried Cookie Dough with Brandy Caramel Ice Cream
Canape
Oysters Rockefeller With Swiss Chard, Crumbled Bacon, Sambuca, Mozzarella And Muenster Cheese
Steak Tartare With House Made Chips
Dinner & Dessert
Shredded Cucumber Salad With Tomato Confit, Chèvre, Powered Bacon And Yogurt Dill Dressing
Crown Roast Of Lamb Filled With Harvest Vegetable Couscous
Squid Ink And Truffle Fettuccini Lobster And Shrimp A La Crème
Classic Chocolate Fondant
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX |
|---|---|---|---|---|---|---|---|
| Winter 2025 to 2026 | $54,000 | $55,000 | $56,000 | $57,000 | $58,000 | $59,000 | $60,000 |
| Summer 2026 | $54,000 | $55,000 | $56,000 | $57,000 | $58,000 | $59,000 | $60,000 |
| Winter 2026 to 2027 | $54,000 | $55,000 | $56,000 | $57,000 | $58,000 | $59,000 | $60,000 |
| Summer 2027 | $54,000 | $55,000 | $56,000 | $57,000 | $58,000 | $59,000 | $60,000 |
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
<b>Boat Prefers 48hr Turns</b>
*Short Charters Available*
HOLIDAYS:
2026
Christmas Rate for 1-6 guests $68,000. 7 night minimum
New Years Rate for 1-6 Guests $70,000. 7 night minimum.
CHILD DISCOUNT: Discount Applied First
$250 FOR EACH CHILD
***Does not combine with half board options***
***Age is based on the charter date NOT the date of booking***
***Max discount - 4 children***