SERENITY 4.8
SERENITY Yacht Charter
Step into a world of luxury and tranquility aboard Serenity, a breathtaking 49-foot catamaran launched in 2022. Designed to capture the essence of Bali’s effortless elegance, this yacht offers an unparalleled experience for those seeking adventure and relaxation on the open water. From the moment you set foot on Serenity, you’ll be enveloped in comfort, surrounded by stunning craftsmanship and thoughtful design.
Luxury Features
Serenity boasts four beautifully appointed queen guest cabins, each a private retreat with plush bedding, en-suite bathrooms, and dedicated air-conditioning controls. The starboard cabins feature dry stall showers, while the port cabins offer wet shower designs, ensuring comfort and convenience for every guest. With a fully equipped galley, including a full-sized refrigerator, every culinary need is met with ease, making mealtimes as effortless as they are delightful.
Step outside onto the expansive solid deck, where an inviting seating area and serene lounge deck create the perfect space for gathering and unwinding. Whether you’re sipping your morning coffee as the sun rises or toasting under the starlit sky, this is where unforgettable memories are made. Serenity’s innovative tilt-and-turn rear wall seamlessly merges the indoor salon with the fresh ocean air, blurring the line between interior luxury and outdoor splendor.
Onboard Experience
Serenity offers multiple gathering spaces designed for both relaxation and entertainment. The top-deck flybridge is a true highlight, featuring plush seating and a spacious lounge area where you can take in the breathtaking 360-degree views of the open sea. The forward cockpit provides an additional dining and lounge area, perfect for enjoying alfresco meals while feeling the gentle sea breeze. The aft cockpit offers a welcoming atmosphere for unwinding with friends and family, complete with comfortable seating and dining accommodations.
Inside, the main salon is a bright and airy sanctuary, bathed in natural light and fully air-conditioned for ultimate comfort. Its open design ensures seamless access to the forward cockpit lounge, enhancing the sense of spaciousness and connection to the surrounding seascape. Every inch of Serenity is designed with livability and elegance in mind, making it the ideal vessel for an unforgettable voyage.
Your Journey Begins Here
Sail away aboard Serenity and experience the perfect fusion of luxury and adventure. Whether you’re seeking breathtaking scenery, tranquil relaxation, or thrilling exploration, this yacht delivers it all with effortless style. Secure your spot today and embark on the journey of a lifetime!
4 queen berth guest cabins each with a private en-suite electric head, shower and sink/vanity. Starboard side heads have dry stall showers, port side heads have wet showers.
All cabins have individually controlled air-conditioning for each cabins comfort.
Top deck fly-bridge with lounging and seating with a 360 degree view.
Forward cockpit and lounge and dining area.
Aft cockpit with seating and dining accommodations.
Main deck has a bright and airy main salon (fully air-conditioned) as the galley direct access to the forward cockpit lounge area.
BERTH SIZES:
All queen berths are 5'w X 6'6"L
Bunks: Top bunk 32"W x 75"L; bottom bunk 36"W x 75"L
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | 4 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Electric Heads: | 4 |
| Engine Details | |
|---|---|
| 2 x 57HP Yanmar diesels Onan genset 13.5KW with sound shield and 110V | |
| Fuel Consumption: | - |
| Cruising Speed: | 8 Knots |
| Max Speed: | - |
| Details | |
|---|---|
| Type: | Cat |
| Beam: | 26 Feet |
| Draft: | 4.43 Feet |
| Pax: | 8 |
| YearBuilt: | 2022 |
| Builder: | Bali Catamarans |
| Engines: | 2 x 57HP Yanmar diesels Onan genset 13.5KW with sound shield and 110V |
| JetSkis: | No |
| Flag: | BVI |
| SatTv: | No |
| RegNum: | 750672 |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Caribbean Virgin Islands (BVI) |
| Summer Area: | 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: | Yes |
| Board Games: | Yes |
| Deck Shower: | Yes |
| Water Maker: | Yes |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | Yes |
| Minimum Age: | Water Safe |
| Inverter: | No |
| Voltages: | 120V |
| Water Maker: | Yes |
| Ice Maker: | Yes |
| Sailing Instructions: | No |
| Internet Access: | Onboard WIFI |
| Hairdryers: | Yes |
| Guests Smokes: | No |
| Crew Smokes: | Inq |
| Pets Aboard: | No |
| Hammock: | No |
| Water Sports | |
|---|---|
| Dinghy size: | 12 Ft |
| Dinghy hp: | 40 HP |
| Water Skis Adult: | No |
| Water Skis Kids: | No |
| Jet Skis: | No |
| Kneeboard: | No |
| Windsurfer: | No |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | No |
| Wake Board: | Yes |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | No |
| Floating Mats: | Yes |
| Swim Platform: | Scoop steps |
| Boarding Ladder (Loc/Type): | S/S ladder of scoop steps |
| Sailing Dinghy: | No |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | 1 trolling rod |
| Rods: | 1 |
Originally from England, John has embraced a truly international lifestyle, having lived in seven different countries. His love for sailing blossomed while studying at the University of Toronto, leading him to transition from a corporate career to professional sailing. John has expertly navigated yachts across the Caribbean and the stunning waters of Greece.
In addition to his passion for sailing, John is a wine enthusiast with extensive experience in the wine industry. He once managed Canada’s largest wine auction and holds a sommelier certification, allowing him to expertly pair exquisite wines with the chef’s culinary creations.
A lover of the ocean, John takes pride in guiding guests to the best snorkeling and diving spots. With a degree in history, he also enjoys sharing the colourful stories of the British Virgin Islands, enriching the experience for those he hosts.
Chef Julianna
Julianna is a dynamic, globally inspired professional whose rich background spans multiple industries and cultures. Originally from the vibrant city of Cracow, Poland, she has also lived in Lisbon and Paris—experiences that have shaped her cosmopolitan outlook and creative flair.
Her diverse career includes roles as a yacht broker, project manager, marketing expert, and chef—working in restaurants, festivals, and aboard yachts. She holds degrees in Management and Project Management from universities in Warsaw and Paris, skillfully blending her organizational talents with a deep passion for culinary artistry.
With a strong background in marketing and a creative mindset, Julianna excels at designing unique, immersive experiences—whether on board a yacht or at a destination venue. She has orchestrated bespoke events such as gourmet dining experiences, themed parties, and culinary festivals, all infused with thoughtful details and artistic presentation. She is also a certified herbalist, adding another layer of depth to her culinary and wellness offerings.
As a passionate sailor, licensed skipper, and chef, Julianna has explored the Mediterranean, Atlantic, and Caribbean, drawing inspiration from her travels through Croatia, Greece, Turkey, Spain, France, Poland, and Italy. She crafts dishes that reflect the soul of each destination, sourcing unique ingredients from local markets and treating every meal as a work of art.
Julianna holds a special fondness for the British Virgin Islands, where the turquoise waters, hidden coves, and vibrant Caribbean culture deeply inspire her. She frequently incorporates local spices, tropical fruits, and freshly caught seafood to create flavorful fusions that capture the essence of the region.
Beyond the galley, Julianna is an avid diver, snorkeler, and surfer, always seeking out hidden natural gems to share with her guests. With additional passions for yoga, psychology, and art, she brings a thoughtful, well-rounded approach to hospitality—ensuring every charter is as enriching as it is unforgettable.
DAY BREAK
Charcuterie Board
Croissants with Caprese salad, selection of meats, cheeses, and fruits.
French Toast
Served with passion fruit syrup, whipped cream, and berries.
Waffles
With creamy scrambled eggs, bacon, and vegetables.
Bagels with Salmon & Caviar
Served with cream cheese, avocado, and dill.
Granola Bowls
Tropical fruits—pineapple, mango, papaya, banana—with roasted seeds and honey.
Avocado Toasts
Maple-glazed bacon, poached eggs, and hollandaise sauce.
French Quiche
Comté cheese with cherry tomatoes and shallots.
English Breakfast
Bacon, sausage, fried eggs, grilled cherry tomatoes, mushrooms, and beans.
MIDDAY
Bún Bò Xào
Vietnamese cold noodle salad with beef sirloin, peas, cucumber, carrot, radish, lettuce, and roasted peanuts in a lemongrass‑ginger sauce.
Caesar Salad
Chicken breast, bacon, cherry tomato, avocado, and sprouts.
Buddha Bowl with Shrimp
Quinoa, sweet potato, chickpeas, and greens with tahini sauce.
Tropical Tuna Ceviche
Mango, cilantro, avocado, red onion, and tomatoes, served with nachos.
Greek Salad & Mediterranean Mezze
Hummus, baba ganoush, and walnut paprika dip served with pita.
Paradise Burgers
Cheddar, caramelized onions, bacon, pickles, and lettuce, with batatas bravas.
Salmon Teriyaki Poke Bowl
With caviar, shrimp, avocado, mango, radish, cucumber, edamame, cabbage, and carrots.
HORS D’OEUVRES
Savory Watermelon Salad
With feta, mint, and cucumber.
Tuna Tataki
Teriyaki glaze, roasted sesame seeds, and chives.
Melon & Prosciutto
Served with crackers and arugula.
Mussels in White Wine
Garlic and parsley, served with crispy bread.
Burrata Salad
Tomatoes, peaches, prosciutto, basil, and balsamic glaze.
Halibut en Papillote
Olive oil, lemon, and herbs.
MAIN
Coconut Shrimp
With chili sauce, lime, and fresh herbs.
New York Strip Steak
Mushroom cream sauce, mashed potatoes, glazed carrots, and broccoli.
Lamb Chops
Mint sauce, baked baby potatoes, and greens with vinaigrette.
Local Snapper
Asparagus, zucchini, and zesty beurre blanc.
Lobster Bisque & Tails
Crispy bread, garlic butter, and herbs.
Shrimp Coconut Curry
Cilantro, mushrooms, cherry tomatoes, and coconut milk, served with limes.
Taco Night
Pulled beef with red salsa, queso, marinated onions, crema, cilantro, corn, and beans.
DESSERTS
Brownie
Served with ice cream and red fruit compote.
Pistachio Cheesecake
Butter cookie crust.
Carrot Cake
Walnuts and mascarpone topping.
Pear Tarte Tatin
With roasted almonds.
Lemon Posset
Mint and whipped cream.
Avocado Condensed Milk Mousse
Tiramisu
Mascarpone cream, coffee‑dipped Savoiardi, and cocoa.
| 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 | $24,000 | $24,500 | $25,000 | $25,500 | $26,000 | $26,500 | $27,000 | ||||
| Summer 2026 | $24,000 | $24,500 | $25,000 | $25,500 | $26,000 | $26,500 | $27,000 | ||||
| Winter 2026 to 2027 | $25,000 | $25,500 | $26,000 | $26,500 | $27,000 | $27,500 | $28,000 | ||||
| Summer 2027 | $25,000 | $25,500 | $26,000 | $26,500 | $27,000 | $27,500 | $28,000 |
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
• Nanny Cay – Tortola, BVI
• Additional pick-up/drop-off available at West End - Tortola, BVI
• USVI ports available on request (Contact us for details)
Yacht Status & Operations
• Based in Tortola, BVI
• BVI pick-up/drop-off preferred
• USVIf 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
Dinning 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
• $30,000 | 2–8 guests
• Must end on or before December 26
New Year’s Week
• $37,000 | 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
- : 26 Feet
- : 4.43 Feet
- : 8
- : 2022
- : Bali Catamarans
- : 8 Knots
- : 2 x 57HP Yanmar diesels Onan genset 13.5KW with sound shield and 110V
- : No
- : No
- : Yacht offers Rendezvous Diving only
- : John Yoxall
- : BVI
- : No
- : 750672
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | 4 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Wash Basins: | 4 |
| Heads: | 4 |
| Electric Heads: | 4 |
| Engine Details | |
|---|---|
| 2 x 57HP Yanmar diesels Onan genset 13.5KW with sound shield and 110V | |
| Fuel Consumption: | - |
| Cruising Speed: | 8 Knots |
| Max Speed: | - |
| Details | |
|---|---|
| Refit: | - |
| Helipad: | No |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Caribbean Virgin Islands (BVI) |
| Summer Area: | 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: | Yes |
| # CD's: | - |
| Camcorder: | - |
| Books: | Yes |
| Board Games: | Yes |
| Sun Awning: | Yes |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Water Maker: | Yes |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | Yes |
| # Dine In: | - |
| Minimum Age: | Water Safe |
| Generator: | Yes |
| Inverter: | No |
| Voltages: | 120V |
| Water Maker: | Yes |
| Water Cap: | 264 Gal |
| Ice Maker: | Yes |
| Sailing Instructions: | No |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Inq |
| Nude: | Inq |
| Hairdryers: | Yes |
| # Port Hatches: | Lots |
| Guests Smokes: | No |
| Crew Smokes: | Inq |
| Pets Aboard: | No |
| Pet Type: | N/A |
| Guest Pets: | No |
| Children Ok: | Yes |
| Hammock: | No |
| Windscoops: | No |
| Water Sports | |
|---|---|
| Dinghy size: | 12 Ft |
| Dinghy hp: | 40 HP |
| Dinghy # pax: | 6 |
| Water Skis Adult: | No |
| Water Skis Kids: | No |
| Jet Skis: | No |
| Wave Runners: | No |
| Kneeboard: | No |
| Windsurfer: | No |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | No |
| Wake Board: | Yes |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | No |
| Floating Mats: | Yes |
| Swim Platform: | Scoop steps |
| Boarding Ladder (Loc/Type): | S/S ladder of scoop steps |
| Sailing Dinghy: | No |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | 1 trolling rod |
| Rods: | 1 |
Originally from England, John has embraced a truly international lifestyle, having lived in seven different countries. His love for sailing blossomed while studying at the University of Toronto, leading him to transition from a corporate career to professional sailing. John has expertly navigated yachts across the Caribbean and the stunning waters of Greece.
In addition to his passion for sailing, John is a wine enthusiast with extensive experience in the wine industry. He once managed Canada’s largest wine auction and holds a sommelier certification, allowing him to expertly pair exquisite wines with the chef’s culinary creations.
A lover of the ocean, John takes pride in guiding guests to the best snorkeling and diving spots. With a degree in history, he also enjoys sharing the colourful stories of the British Virgin Islands, enriching the experience for those he hosts.
Chef Julianna
Julianna is a dynamic, globally inspired professional whose rich background spans multiple industries and cultures. Originally from the vibrant city of Cracow, Poland, she has also lived in Lisbon and Paris—experiences that have shaped her cosmopolitan outlook and creative flair.
Her diverse career includes roles as a yacht broker, project manager, marketing expert, and chef—working in restaurants, festivals, and aboard yachts. She holds degrees in Management and Project Management from universities in Warsaw and Paris, skillfully blending her organizational talents with a deep passion for culinary artistry.
With a strong background in marketing and a creative mindset, Julianna excels at designing unique, immersive experiences—whether on board a yacht or at a destination venue. She has orchestrated bespoke events such as gourmet dining experiences, themed parties, and culinary festivals, all infused with thoughtful details and artistic presentation. She is also a certified herbalist, adding another layer of depth to her culinary and wellness offerings.
As a passionate sailor, licensed skipper, and chef, Julianna has explored the Mediterranean, Atlantic, and Caribbean, drawing inspiration from her travels through Croatia, Greece, Turkey, Spain, France, Poland, and Italy. She crafts dishes that reflect the soul of each destination, sourcing unique ingredients from local markets and treating every meal as a work of art.
Julianna holds a special fondness for the British Virgin Islands, where the turquoise waters, hidden coves, and vibrant Caribbean culture deeply inspire her. She frequently incorporates local spices, tropical fruits, and freshly caught seafood to create flavorful fusions that capture the essence of the region.
Beyond the galley, Julianna is an avid diver, snorkeler, and surfer, always seeking out hidden natural gems to share with her guests. With additional passions for yoga, psychology, and art, she brings a thoughtful, well-rounded approach to hospitality—ensuring every charter is as enriching as it is unforgettable.
DAY BREAK
Charcuterie Board
Croissants with Caprese salad, selection of meats, cheeses, and fruits.
French Toast
Served with passion fruit syrup, whipped cream, and berries.
Waffles
With creamy scrambled eggs, bacon, and vegetables.
Bagels with Salmon & Caviar
Served with cream cheese, avocado, and dill.
Granola Bowls
Tropical fruits—pineapple, mango, papaya, banana—with roasted seeds and honey.
Avocado Toasts
Maple-glazed bacon, poached eggs, and hollandaise sauce.
French Quiche
Comté cheese with cherry tomatoes and shallots.
English Breakfast
Bacon, sausage, fried eggs, grilled cherry tomatoes, mushrooms, and beans.
MIDDAY
Bún Bò Xào
Vietnamese cold noodle salad with beef sirloin, peas, cucumber, carrot, radish, lettuce, and roasted peanuts in a lemongrass‑ginger sauce.
Caesar Salad
Chicken breast, bacon, cherry tomato, avocado, and sprouts.
Buddha Bowl with Shrimp
Quinoa, sweet potato, chickpeas, and greens with tahini sauce.
Tropical Tuna Ceviche
Mango, cilantro, avocado, red onion, and tomatoes, served with nachos.
Greek Salad & Mediterranean Mezze
Hummus, baba ganoush, and walnut paprika dip served with pita.
Paradise Burgers
Cheddar, caramelized onions, bacon, pickles, and lettuce, with batatas bravas.
Salmon Teriyaki Poke Bowl
With caviar, shrimp, avocado, mango, radish, cucumber, edamame, cabbage, and carrots.
HORS D’OEUVRES
Savory Watermelon Salad
With feta, mint, and cucumber.
Tuna Tataki
Teriyaki glaze, roasted sesame seeds, and chives.
Melon & Prosciutto
Served with crackers and arugula.
Mussels in White Wine
Garlic and parsley, served with crispy bread.
Burrata Salad
Tomatoes, peaches, prosciutto, basil, and balsamic glaze.
Halibut en Papillote
Olive oil, lemon, and herbs.
MAIN
Coconut Shrimp
With chili sauce, lime, and fresh herbs.
New York Strip Steak
Mushroom cream sauce, mashed potatoes, glazed carrots, and broccoli.
Lamb Chops
Mint sauce, baked baby potatoes, and greens with vinaigrette.
Local Snapper
Asparagus, zucchini, and zesty beurre blanc.
Lobster Bisque & Tails
Crispy bread, garlic butter, and herbs.
Shrimp Coconut Curry
Cilantro, mushrooms, cherry tomatoes, and coconut milk, served with limes.
Taco Night
Pulled beef with red salsa, queso, marinated onions, crema, cilantro, corn, and beans.
DESSERTS
Brownie
Served with ice cream and red fruit compote.
Pistachio Cheesecake
Butter cookie crust.
Carrot Cake
Walnuts and mascarpone topping.
Pear Tarte Tatin
With roasted almonds.
Lemon Posset
Mint and whipped cream.
Avocado Condensed Milk Mousse
Tiramisu
Mascarpone cream, coffee‑dipped Savoiardi, and cocoa.
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX |
|---|---|---|---|---|---|---|---|
| Winter 2025 to 2026 | $24,000 | $24,500 | $25,000 | $25,500 | $26,000 | $26,500 | $27,000 |
| Summer 2026 | $24,000 | $24,500 | $25,000 | $25,500 | $26,000 | $26,500 | $27,000 |
| Winter 2026 to 2027 | $25,000 | $25,500 | $26,000 | $26,500 | $27,000 | $27,500 | $28,000 |
| Summer 2027 | $25,000 | $25,500 | $26,000 | $26,500 | $27,000 | $27,500 | $28,000 |
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
• Nanny Cay – Tortola, BVI
• Additional pick-up/drop-off available at West End - Tortola, BVI
• USVI ports available on request (Contact us for details)
Yacht Status & Operations
• Based in Tortola, BVI
• BVI pick-up/drop-off preferred
• USVIf 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
Dinning 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
• $30,000 | 2–8 guests
• Must end on or before December 26
New Year’s Week
• $37,000 | 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
