WALK'N ON SUNSHINE
Walk’n on Sunshine Yacht Charter
Step aboard Walk’n on Sunshine, a beautifully designed catamaran that blends modern elegance with spacious comfort. This exceptional yacht is perfect for those seeking the ultimate charter experience, whether it’s a relaxing getaway or an adventure-filled journey through breathtaking tropical waters. With a sleek design and contemporary interiors, Walk’n on Sunshine offers the perfect balance of style, space, and serenity.
Luxury Features and Elegant Accommodations
Designed with both comfort and privacy in mind, Walk’n on Sunshine features three queen-sized cabins and one twin cabin, all with ensuite bathrooms and air conditioning. The yacht’s open-plan layout creates a bright and inviting atmosphere, making it the ideal setting for socializing or unwinding in complete tranquility. Whether you’re soaking up the sunshine on one of the multiple sunbathing decks or retreating to your private cabin, every detail has been crafted to ensure an unparalleled level of relaxation.
An Unforgettable Onboard Experience
From the moment you step aboard, Walk’n on Sunshine invites you to indulge in luxury. The spacious salon and dining areas provide the perfect ambiance for enjoying gourmet meals or sharing a sunset cocktail with loved ones. The seamless indoor-outdoor flow ensures that you are never far from the stunning views that surround you, whether dining alfresco or lounging under the stars.
Adventure Awaits
For those who crave excitement, Walk’n on Sunshine is equipped with a variety of water toys and activities that make the most of the crystal-clear waters. Dive into an underwater world with snorkeling gear, paddle to secluded beaches, or relax and float the day away. With plenty of space to explore and unwind, every moment on board promises a new adventure.
Your Dream Vacation Starts Here
Aboard Walk’n on Sunshine, every journey is a chance to create unforgettable memories. Whether you’re seeking a peaceful retreat or a thrilling escape, this luxury catamaran delivers an experience tailored to your desires. Book your charter today and set sail for an extraordinary adventure on the open sea.
Walk'n on Sunshine is equipped with 4 queen cabins for guests to use offering ensuite facilities.
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | 4 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Electric Heads: | 4 |
| Engine Details | |
|---|---|
| - | |
| Fuel Consumption: | - |
| Cruising Speed: | - |
| Max Speed: | - |
| Details | |
|---|---|
| Type: | Cat |
| Beam: | 26.25 Feet |
| Draft: | 4.26 Feet |
| Pax: | 8 |
| YearBuilt: | 2023 |
| Builder: | Dufour |
| JetSkis: | No |
| Flag: | Poland |
| SatTv: | No |
| RegNum: | 1333442 |
| 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: | Starlink |
| Camcorder: | No |
| Books: | No |
| Board Games: | No |
| Deck Shower: | Yes |
| Water Maker: | Yes |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | Yes |
| Minimum Age: | Water safe |
| Inverter: | Yes |
| Voltages: | - |
| Water Maker: | Yes |
| Ice Maker: | Yes |
| Sailing Instructions: | No |
| Internet Access: | Onboard WIFI |
| Hairdryers: | No |
| Guests Smokes: | On deck only |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Hammock: | No |
| Water Sports | |
|---|---|
| Dinghy size: | 12' |
| Dinghy hp: | 30 |
| Water Skis Adult: | No |
| Water Skis Kids: | No |
| Jet Skis: | No |
| Kneeboard: | No |
| Windsurfer: | No |
| Snorkel Gear: | 10 |
| Tube: | Yes |
| Scurfer: | No |
| Wake Board: | No |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | Yes |
| Floating Mats: | Yes |
| Swim Platform: | Aft |
| Boarding Ladder (Loc/Type): | Aft |
| Sailing Dinghy: | No |
| Beach Games: | No |
| Fishing Gear: | Yes |
| Gear Type: | Light Tackle |
| Rods: | - |
Captain Mufit Umar brings over 15 years of professional maritime experience and more than 30,000 nautical miles under his belt — from the rocky coastlines of New England to the turquoise waters of the Bahamas, Caribbean, and beyond. Holding a USCG 100T Master License with Sailing and Towing endorsements, he’s helmed both monohulls and multihulls, power and sail, for private charters, deliveries, and training expeditions.
As a certified ASA and American Boating instructor (201, 203, 204, 214), Mufit has spent years teaching sailors of all levels. Whether guiding guests through their first time at the helm or leading experienced crews on challenging routes, he’s known for his calm confidence, patience, and emphasis on safety without ever compromising the fun.
With a strong background in offshore deliveries and charter command, Mufit’s skill set goes beyond navigation — he’s a meticulous planner, an expert in vessel systems and maintenance, and a natural leader who ensures smooth, secure voyages every time.
Above all, Captain Mufit is passionate about the ocean and sharing its magic with others. Guests appreciate his thoughtful presence, friendly professionalism, and the peace of mind that comes from sailing with someone who truly knows both the art and science of life at sea.
Chef Sandra “Sandy” Ochoa
Raised in Key West, Florida, Chef Sandy Ochoa began her journey in hospitality at just 14 years old, quickly discovering a passion that would shape her career. From an early age, she was drawn to the way food brings people together — a universal language that connects across cultures, backgrounds, and experiences.
At 19, Sandy moved to Maui, Hawaii, where she trained under multiple chefs and further developed her culinary skills. She also gained valuable experience working at a zero-waste vegetarian restaurant, strengthening her ability to create thoughtful and delicious dishes for vegan, gluten-free, and celiac diets, as well as accommodating a variety of dietary preferences and sensitivities.
Her culinary style is rooted in tropical ingredients and coastal cuisine, inspired by the regions she has lived and worked in. Most recently, Sandy spent two years in Charleston, South Carolina, serving as Head Chef at LTLE FISH, a speakeasy-style raw bar in the heart of the city, where she refined her approach to fresh seafood and innovative presentations.
Sandy’s connection to the water runs deep. In her late teens, she spent time living aboard a 30-foot monohull, embracing a minimalist lifestyle and learning to create flavorful meals with limited resources — an experience that sparked her dream of becoming a yacht chef.
Passionate, creative, and adaptable, Chef Sandy brings warmth, intention, and bold flavor to every meal, creating memorable dining experiences that reflect her love for the ocean and the people she serves.
DAY BREAK
Desayuno Chapin
Refried black beans, scrambled eggs, and sweet plantain served with salsa and crema.
Berry Beautiful Smoothie Bowl
High-protein berry smoothie bowl topped with almond or peanut butter, coconut granola, and fresh fruit.
Good Morning Garden Toast
Local sourdough with avocado, alfalfa sprouts, and egg salad, served with a Greek yogurt fruit bowl.
Crab Cake Benedict
English muffin topped with crab cake, creole hollandaise, and a poached egg.
Classic American
Eggs cooked scrambled, fried, or hard boiled with your choice of local sourdough, white, or wheat toast, plus bacon, sausage link, corned beef hash, or ham, served with potato hash or pancakes.
MIDDAY
Kofta Wraps
Beef kofta with tzatziki, fresh herb salad, and pickled red onion wrapped and served warm.
Local Yellowfin Tuna Poke Bowl
Sushi rice topped with local yellowfin tuna, seaweed salad, pickled vegetables, and sriracha mayo.
Jamaican Jerk Grouper Salad
Fresh greens tossed in citrus vinaigrette with jerk grouper, shaved root vegetables, and avocado.
Crab Rangoon Burger
Burger patty stuffed with rangoon filling, topped with melted Asiago cheese and Thai chili slaw on a brioche bun.
Ceviche Sandia
Local catch or shrimp ceviche served with corn chips.
Bahamian Conch Chowder
Tomato-based chowder with conch, carrot, and green pepper.
Crab Gazpacho
Avocado gazpacho topped with jumbo lump crab salad, apple, and herbs.
Lobster Bisque
Rich, creamy bisque topped with lobster meat.
Tuscan White Bean Soup
Chicken broth base with thyme and celeriac.
HORS D’OEUVRES
Lobster in a Blanket
Lobster wrapped in leek and prosciutto with basil, arugula, balsamic glaze, and coarse peppercorn.
Antipasti Platter
Cured meats, a selection of cheeses, roasted red peppers, olives, and crackers.
Smoked Lox Croissants
Croissants filled with smoked lox, green onion, red onion, chive, and cream cheese.
Mushroom Trio Points
Shiitake, portobello, and maitake mushrooms with truffle oil and goat cheese.
Oyster Flight
Shucked à la minute and dressed with a variety of toppings and treatments.
MAIN
White Wine Baked Catch
Served with red russet mash, fresh greens, and champagne-roasted fennel.
Cajun Salmon
Served with baked beans, bacon-wrapped asparagus, and Dijon pasta salad.
Montreal Filet
Served with beurre rouge, pomme purée, and blanched green beans.
Blackened Mahi
Served over golden corn Alfredo linguine.
Lobster Mac n’ Cheese
Made with Gouda and millionaire bacon breadcrumbs.
Golden Prawn Curry
Hot golden curry with rice vermicelli, chili, herbs, lime, and grilled prawns.
| 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 | $22,000 | $22,500 | $23,000 | $23,500 | $24,000 | $24,500 | $25,000 | ||||
| Summer 2026 | $22,000 | $22,500 | $23,000 | $23,500 | $24,000 | $24,500 | $25,000 | ||||
| Winter 2026 to 2027 | $23,000 | $23,500 | $24,000 | $24,500 | $25,000 | $25,500 | $26,000 | ||||
| Summer 2027 | $23,000 | $23,500 | $24,000 | $24,500 | $25,000 | $25,500 | $26,000 |
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 / 2026 Season
Holiday season pricing is full-board only, 7 nights
Christmas Week 2026
• $29,000 | 2–8 guests
• Must end on or before December 26
New Year’s Week 26/27
• $31,000 | 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
- : 26.25 Feet
- : 4.26 Feet
- : 8
- : 2023
- : Dufour
- : No
- : No
- : Yacht offers Rendezvous Diving only
- : Mufit Umar
- : Poland
- : No
- : 1333442
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | 4 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Wash Basins: | 4 |
| Heads: | 4 |
| Electric Heads: | 4 |
| Engine Details | |
|---|---|
| - | |
| 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: | Starlink |
| # of Videos: | - |
| # DVDs/Movies: | No |
| # CD's: | Yes |
| Camcorder: | No |
| Books: | No |
| Board Games: | No |
| Sun Awning: | No |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Water Maker: | Yes |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | Yes |
| # Dine In: | 10 |
| Minimum Age: | Water safe |
| Generator: | Yes |
| Inverter: | Yes |
| Voltages: | - |
| Water Maker: | Yes |
| Water Cap: | - |
| Ice Maker: | Yes |
| Sailing Instructions: | No |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Inq |
| Nude: | Inq |
| Hairdryers: | No |
| # Port Hatches: | - |
| Guests Smokes: | On deck only |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | No |
| Children Ok: | Yes |
| Hammock: | No |
| Windscoops: | No |
| Water Sports | |
|---|---|
| Dinghy size: | 12' |
| Dinghy hp: | 30 |
| Dinghy # pax: | 10 |
| Water Skis Adult: | No |
| Water Skis Kids: | No |
| Jet Skis: | No |
| Wave Runners: | No |
| Kneeboard: | No |
| Windsurfer: | No |
| Snorkel Gear: | 10 |
| Tube: | Yes |
| Scurfer: | No |
| Wake Board: | No |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | Yes |
| Floating Mats: | Yes |
| Swim Platform: | Aft |
| Boarding Ladder (Loc/Type): | Aft |
| Sailing Dinghy: | No |
| Beach Games: | No |
| Fishing Gear: | Yes |
| Gear Type: | Light Tackle |
| Rods: | - |
Captain Mufit Umar brings over 15 years of professional maritime experience and more than 30,000 nautical miles under his belt — from the rocky coastlines of New England to the turquoise waters of the Bahamas, Caribbean, and beyond. Holding a USCG 100T Master License with Sailing and Towing endorsements, he’s helmed both monohulls and multihulls, power and sail, for private charters, deliveries, and training expeditions.
As a certified ASA and American Boating instructor (201, 203, 204, 214), Mufit has spent years teaching sailors of all levels. Whether guiding guests through their first time at the helm or leading experienced crews on challenging routes, he’s known for his calm confidence, patience, and emphasis on safety without ever compromising the fun.
With a strong background in offshore deliveries and charter command, Mufit’s skill set goes beyond navigation — he’s a meticulous planner, an expert in vessel systems and maintenance, and a natural leader who ensures smooth, secure voyages every time.
Above all, Captain Mufit is passionate about the ocean and sharing its magic with others. Guests appreciate his thoughtful presence, friendly professionalism, and the peace of mind that comes from sailing with someone who truly knows both the art and science of life at sea.
Chef Sandra “Sandy” Ochoa
Raised in Key West, Florida, Chef Sandy Ochoa began her journey in hospitality at just 14 years old, quickly discovering a passion that would shape her career. From an early age, she was drawn to the way food brings people together — a universal language that connects across cultures, backgrounds, and experiences.
At 19, Sandy moved to Maui, Hawaii, where she trained under multiple chefs and further developed her culinary skills. She also gained valuable experience working at a zero-waste vegetarian restaurant, strengthening her ability to create thoughtful and delicious dishes for vegan, gluten-free, and celiac diets, as well as accommodating a variety of dietary preferences and sensitivities.
Her culinary style is rooted in tropical ingredients and coastal cuisine, inspired by the regions she has lived and worked in. Most recently, Sandy spent two years in Charleston, South Carolina, serving as Head Chef at LTLE FISH, a speakeasy-style raw bar in the heart of the city, where she refined her approach to fresh seafood and innovative presentations.
Sandy’s connection to the water runs deep. In her late teens, she spent time living aboard a 30-foot monohull, embracing a minimalist lifestyle and learning to create flavorful meals with limited resources — an experience that sparked her dream of becoming a yacht chef.
Passionate, creative, and adaptable, Chef Sandy brings warmth, intention, and bold flavor to every meal, creating memorable dining experiences that reflect her love for the ocean and the people she serves.
DAY BREAK
Desayuno Chapin
Refried black beans, scrambled eggs, and sweet plantain served with salsa and crema.
Berry Beautiful Smoothie Bowl
High-protein berry smoothie bowl topped with almond or peanut butter, coconut granola, and fresh fruit.
Good Morning Garden Toast
Local sourdough with avocado, alfalfa sprouts, and egg salad, served with a Greek yogurt fruit bowl.
Crab Cake Benedict
English muffin topped with crab cake, creole hollandaise, and a poached egg.
Classic American
Eggs cooked scrambled, fried, or hard boiled with your choice of local sourdough, white, or wheat toast, plus bacon, sausage link, corned beef hash, or ham, served with potato hash or pancakes.
MIDDAY
Kofta Wraps
Beef kofta with tzatziki, fresh herb salad, and pickled red onion wrapped and served warm.
Local Yellowfin Tuna Poke Bowl
Sushi rice topped with local yellowfin tuna, seaweed salad, pickled vegetables, and sriracha mayo.
Jamaican Jerk Grouper Salad
Fresh greens tossed in citrus vinaigrette with jerk grouper, shaved root vegetables, and avocado.
Crab Rangoon Burger
Burger patty stuffed with rangoon filling, topped with melted Asiago cheese and Thai chili slaw on a brioche bun.
Ceviche Sandia
Local catch or shrimp ceviche served with corn chips.
Bahamian Conch Chowder
Tomato-based chowder with conch, carrot, and green pepper.
Crab Gazpacho
Avocado gazpacho topped with jumbo lump crab salad, apple, and herbs.
Lobster Bisque
Rich, creamy bisque topped with lobster meat.
Tuscan White Bean Soup
Chicken broth base with thyme and celeriac.
HORS D’OEUVRES
Lobster in a Blanket
Lobster wrapped in leek and prosciutto with basil, arugula, balsamic glaze, and coarse peppercorn.
Antipasti Platter
Cured meats, a selection of cheeses, roasted red peppers, olives, and crackers.
Smoked Lox Croissants
Croissants filled with smoked lox, green onion, red onion, chive, and cream cheese.
Mushroom Trio Points
Shiitake, portobello, and maitake mushrooms with truffle oil and goat cheese.
Oyster Flight
Shucked à la minute and dressed with a variety of toppings and treatments.
MAIN
White Wine Baked Catch
Served with red russet mash, fresh greens, and champagne-roasted fennel.
Cajun Salmon
Served with baked beans, bacon-wrapped asparagus, and Dijon pasta salad.
Montreal Filet
Served with beurre rouge, pomme purée, and blanched green beans.
Blackened Mahi
Served over golden corn Alfredo linguine.
Lobster Mac n’ Cheese
Made with Gouda and millionaire bacon breadcrumbs.
Golden Prawn Curry
Hot golden curry with rice vermicelli, chili, herbs, lime, and grilled prawns.
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX |
|---|---|---|---|---|---|---|---|
| Winter 2025 to 2026 | $22,000 | $22,500 | $23,000 | $23,500 | $24,000 | $24,500 | $25,000 |
| Summer 2026 | $22,000 | $22,500 | $23,000 | $23,500 | $24,000 | $24,500 | $25,000 |
| Winter 2026 to 2027 | $23,000 | $23,500 | $24,000 | $24,500 | $25,000 | $25,500 | $26,000 |
| Summer 2027 | $23,000 | $23,500 | $24,000 | $24,500 | $25,000 | $25,500 | $26,000 |
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 / 2026 Season
Holiday season pricing is full-board only, 7 nights
Christmas Week 2026
• $29,000 | 2–8 guests
• Must end on or before December 26
New Year’s Week 26/27
• $31,000 | 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
