TRU NORTH
Tru North Yacht Charter
Step aboard Tru North, a world-class luxury yacht designed for those seeking the perfect balance of adventure and relaxation. This stunning Fountaine Pajot Alegria 67 catamaran, built in 2021, redefines the art of cruising with its sleek design, spacious accommodations, and premium amenities. Whether you dream of basking in the sun, diving into crystal-clear waters, or savoring gourmet meals under the stars, Tru North delivers an unforgettable experience tailored to your desires.
Luxury Features
From the moment you step aboard, Tru North welcomes you with elegant spaces designed for ultimate comfort. The yacht features an open-concept galley equipped with state-of-the-art appliances, ensuring every meal is a culinary delight. Enjoy your morning espresso, sip on handcrafted cocktails prepared by the captain, or indulge in freshly made cuisine tailored to your preferences.
For relaxation, the yacht offers multiple lounge areas, allowing you to stretch out and take in breathtaking views. Whether you prefer soaking up the sun on the spacious flybridge, unwinding in the shaded bimini area, or enjoying the ocean breeze from the forward cockpit, Tru North provides the perfect setting. Plush furnishings, ambient lighting, and a seamless indoor-outdoor flow create an inviting atmosphere where you can fully embrace the yachting lifestyle.
Onboard Experience
Tru North caters to every kind of traveler, offering a variety of experiences both on and off the water. If you’re an adventure seeker, take advantage of the yacht’s impressive selection of water toys. Glide across the sea with cutting-edge eFoil carbon surfboards, paddle through serene coves, or test your skills at deep-sea fishing. For those who love to explore beneath the waves, Tru North boasts a fully certified Dive Master crew and its own dive compressor, allowing for unlimited underwater adventures.
When it’s time to unwind, retreat to your private stateroom, where luxury meets tranquility. Each of the four beautifully designed suites—three queen cabins and one expansive king cabin—features an en-suite bathroom with walk-in showers, plush 600-thread count linens, Turkish towels, and eco-friendly bath products. Thoughtful touches like in-room lighting, hair dryers, and an onboard iron ensure you always look and feel your best, whether onboard or heading ashore for a dinner at a hidden gem of an island restaurant.
Water Toys And Amenities Included:
Kneeboard
Adult Water Skis
Tubing
Wakeboard
Floating Mats
Boarding Ladder
Beach Games
SU Paddle Boards
Fishing Gear
Onboard Scuba Diving
Water Scooters
1 E-Foil Carbon Surf Boards
3 Dives+Dive Gear Per Certified Diver
Your Crew & Personalized Service
The Tru North experience is elevated by its exceptional crew—Walmar, Tamika, and Hein—who bring their expertise and passion for hospitality to every charter. From customizing your itinerary to preparing world-class meals and guiding you through incredible dive sites, this seasoned team ensures your every need is met with warmth and professionalism. Whether you’re seeking an action-packed escape or a peaceful retreat, they are dedicated to making your dream vacation a reality.
Set Sail on Your Tru Getaway
Why wait to experience the pinnacle of luxury and adventure? Tru North invites you to immerse yourself in an unforgettable yachting escape where every detail is designed with your comfort in mind. Secure your dream vacation today and create memories that will last a lifetime!
The yacht is equipped 3 queen cabins and 1 king cabin. All with bathrooms ensuite
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | 3 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Electric Heads: | 4 |
| Engine Details | |
|---|---|
| Engines: Twin Volvo D3-150 2 X 150HP Generators: 2 x Fisher Panda 15000i Generator Capacity: 10.8 KW | |
| Fuel Consumption: | - |
| Cruising Speed: | 9 kts |
| Max Speed: | 10 ktsUS Gall/Hr |
| Details | |
|---|---|
| Type: | Cat |
| Beam: | 32.28 Feet |
| Draft: | 5.58 Feet |
| Pax: | 8 |
| YearBuilt: | 2021 |
| Builder: | Fountaine Pajot |
| Engines: | Engines: Twin Volvo D3-150 2 X 150HP Generators: 2 x Fisher Panda 15000i Generator Capacity: 10.8 KW |
| JetSkis: | No |
| Flag: | BVI |
| SatTv: | No |
| RegNum: | FR-FPA60014J021 |
| 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: | Yes |
| Books: | Yes |
| Board Games: | Yes |
| Deck Shower: | Yes |
| Water Maker: | Yes |
| Special Diets: | Yes |
| Kosher: | Inq |
| BBQ: | Yes |
| Minimum Age: | None |
| Inverter: | Yes |
| Voltages: | 220 V |
| Water Maker: | Yes |
| Ice Maker: | Yes |
| Sailing Instructions: | No |
| Internet Access: | Onboard WIFI |
| Hairdryers: | Yes |
| Guests Smokes: | Yes, on sugar scoops only |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Hammock: | Yes |
| Water Sports | |
|---|---|
| Dinghy size: | 14' Highfield Center Console |
| Dinghy hp: | 60HP |
| Water Skis Adult: | Yes |
| Water Skis Kids: | No |
| Jet Skis: | No |
| Kneeboard: | Yes |
| 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: | Yes |
| Boarding Ladder (Loc/Type): | Yes |
| Sailing Dinghy: | No |
| Beach Games: | No |
| Fishing Gear: | Yes |
| Gear Type: | 2 Trolling, 2 Spinning |
| Rods: | 4 |
Yacht offers onboard diving.
Max 3 dives included, per certified diver, per 7 nights charter
Additional dives are $50 per certified diver
Wetsuits, if desired, need to be rented.
Diving Costs information
-
CHEF: SARAH HENDERSON - Culinary Trained
DECK STEW: HEIN VAN EEDEN - Dive Master
Meet Captain Ryan, a seasoned mariner (RYA Yachtmaster Offshore) , born and raised in Southern Africa, where his love for the ocean was nurtured from a young age. Growing up, he spent his mornings catching lobster and riding the waves as a surfer and kitesurfer before heading to school. After completing his Yachtmaster Ocean certification, he set sail on an epic journey through the Indian Ocean, exploring the vibrant coastlines of Madagascar, Mozambique, Seychelles, and Mauritius. He then established himself as a respected charter captain in the Mediterranean, sharing his expertise and stories with guests from around the world.
In 2021, Captain Ryan made the Virgin Islands his new home, drawn by the crystal-clear waters and warm Caribbean hospitality. With over 100 charters under his belt, spanning an impressive 40,000+ miles sailed, he's now eager to share his passion for the ocean with you on Tru North ensuring an unforgettable adventure that exceeds your expectations.
Sarah’s culinary journey began during her university years while completing a degree in Business Marketing. What started as a creative outlet soon evolved into a deep passion for cooking, inspiring her to pursue formal training at a renowned culinary school in Cape Town upon graduation. Combining her love for food, travel, and the natural world, Sarah found her calling as a yacht chef — an environment that perfectly merges her appreciation for the ocean with her dedication to crafting memorable dining experiences. After living in Italy and honing her skills in Mediterranean cuisine, she joined a flotilla company where her talent and professionalism quickly earned her a promotion to lead chef within her first year. Over the past six years at sea, Sarah has continued to refine her expertise in creating vibrant, seasonally inspired menus that highlight sustainable and locally sourced ingredients. With a keen eye for detail and presentation, Sarah takes pride in designing beautifully plated dishes that reflect both her creativity and her respect for quality produce. She effortlessly adapts to guests’ preferences and dietary requirements, ensuring every meal contributes to a truly bespoke and unforgettable onboard experience.
Rounding out their seasoned crew is Hein, an experienced sailor, Dive Master, and renowned mixologist from Langebaan, South Africa. As your deckhand and steward, Hein will not only ensure you always have a delicious and unique cocktail to sip on while enjoying the beautiful scenery but will also create countless ocean adventures that will become lifetime memories for you and your family whether that be learning to freedive, spearfish, or surf on our new eFoil carbon boards.
This fun and enthusiastic, yet professional crew are super excited to welcome you onboard Tru North.
Tru North is offering 10% discount on any charters booked to run between November 15 – December 18th, 2025.
This may be prorated for number of days and number of guests
| 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 | $53,000 | $53,500 | $54,000 | $54,500 | $55,000 | $55,500 | $56,000 | ||||
| Summer 2026 | $53,000 | $53,500 | $54,000 | $54,500 | $55,000 | $55,500 | $56,000 | ||||
| Winter 2026 to 2027 | $53,000 | $53,500 | $54,000 | $54,500 | $55,000 | $55,500 | $56,000 | ||||
| Summer 2027 | $53,000 | $53,500 | $54,000 | $54,500 | $55,000 | $55,500 | $56,000 |
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
Rates include BVI Cruising Fees.
MINIMUM NIGHTS: 4
LESS THAN 7 NIGHT CHARTER RATES: For 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights.
SLEEP ABOARD:1/2 the daily rate. Dinner ashore at client's expense. Includes; boarding after 4pm, welcome cocktail and breakfast the
next morning and early start.
TURN AROUNDS: 48-hour turns are standard
HALF-BOARD OPTION: $150 discount per person
Includes; 7 breakfasts, 4 lunches & 3 dinners, all other meals to be eaten ashore at client's expense.
LOCAL FARE OPTION: $75 discount per person
Includes; 7 breakfasts, 5 lunches & 6 dinners, all other meals to be eaten ashore at client's expense.
HOLIDAY RATES:
XMAS: Flat rate $60,000. Must end no later than Dec 27th.
NEW YEARS: Flat rate $63,000. Must begin no sooner than Dec 29th.
CHILDREN'S DISCOUNT:
$200 discount per child under aged 12 up to a max of 3 children
X
Available
X
Booked
X
Hold
X
Unavailable
- : Cat
- : 32.28 Feet
- : 5.58 Feet
- : 8
- : 2021
- : Fountaine Pajot
- : 9 kts
- : 10 kts
- : Engines: Twin Volvo D3-150 2 X 150HP Generators: 2 x Fisher Panda 15000i Generator Capacity: 10.8 KW
- : No
- : No
- : Onboard
- : Ryan Hayes
- : BVI
- : No
- : FR-FPA60014J021
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | 3 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Wash Basins: | 4 |
| Heads: | 4 |
| Electric Heads: | 4 |
| Engine Details | |
|---|---|
| Engines: Twin Volvo D3-150 2 X 150HP Generators: 2 x Fisher Panda 15000i Generator Capacity: 10.8 KW | |
| Fuel Consumption: | - |
| Cruising Speed: | 9 kts |
| Max Speed: | 10 ktsUS Gall/Hr |
| 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: | No |
| # CD's: | Music |
| Camcorder: | Yes |
| Books: | Yes |
| Board Games: | Yes |
| Sun Awning: | Yes |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Water Maker: | Yes |
| Special Diets: | Yes |
| Kosher: | Inq |
| BBQ: | Yes |
| # Dine In: | 8 |
| Minimum Age: | None |
| Generator: | Yes |
| Inverter: | Yes |
| Voltages: | 220 V |
| Water Maker: | Yes |
| Water Cap: | 1100 litres |
| Ice Maker: | Yes |
| Sailing Instructions: | No |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Yes |
| Nude: | Inq |
| Hairdryers: | Yes |
| # Port Hatches: | Yes |
| Guests Smokes: | Yes, on sugar scoops only |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | No |
| Children Ok: | Yes |
| Hammock: | Yes |
| Windscoops: | No |
| Water Sports | |
|---|---|
| Dinghy size: | 14' Highfield Center Console |
| Dinghy hp: | 60HP |
| Dinghy # pax: | 10 |
| Water Skis Adult: | Yes |
| Water Skis Kids: | No |
| Jet Skis: | No |
| Wave Runners: | No |
| Kneeboard: | Yes |
| 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: | Yes |
| Boarding Ladder (Loc/Type): | Yes |
| Sailing Dinghy: | No |
| Beach Games: | No |
| Fishing Gear: | Yes |
| Gear Type: | 2 Trolling, 2 Spinning |
| Rods: | 4 |
Yacht offers onboard diving.
Max 3 dives included, per certified diver, per 7 nights charter
Additional dives are $50 per certified diver
Wetsuits, if desired, need to be rented.
Diving Costs information
-
CHEF: SARAH HENDERSON - Culinary Trained
DECK STEW: HEIN VAN EEDEN - Dive Master
Meet Captain Ryan, a seasoned mariner (RYA Yachtmaster Offshore) , born and raised in Southern Africa, where his love for the ocean was nurtured from a young age. Growing up, he spent his mornings catching lobster and riding the waves as a surfer and kitesurfer before heading to school. After completing his Yachtmaster Ocean certification, he set sail on an epic journey through the Indian Ocean, exploring the vibrant coastlines of Madagascar, Mozambique, Seychelles, and Mauritius. He then established himself as a respected charter captain in the Mediterranean, sharing his expertise and stories with guests from around the world.
In 2021, Captain Ryan made the Virgin Islands his new home, drawn by the crystal-clear waters and warm Caribbean hospitality. With over 100 charters under his belt, spanning an impressive 40,000+ miles sailed, he's now eager to share his passion for the ocean with you on Tru North ensuring an unforgettable adventure that exceeds your expectations.
Sarah’s culinary journey began during her university years while completing a degree in Business Marketing. What started as a creative outlet soon evolved into a deep passion for cooking, inspiring her to pursue formal training at a renowned culinary school in Cape Town upon graduation. Combining her love for food, travel, and the natural world, Sarah found her calling as a yacht chef — an environment that perfectly merges her appreciation for the ocean with her dedication to crafting memorable dining experiences. After living in Italy and honing her skills in Mediterranean cuisine, she joined a flotilla company where her talent and professionalism quickly earned her a promotion to lead chef within her first year. Over the past six years at sea, Sarah has continued to refine her expertise in creating vibrant, seasonally inspired menus that highlight sustainable and locally sourced ingredients. With a keen eye for detail and presentation, Sarah takes pride in designing beautifully plated dishes that reflect both her creativity and her respect for quality produce. She effortlessly adapts to guests’ preferences and dietary requirements, ensuring every meal contributes to a truly bespoke and unforgettable onboard experience.
Rounding out their seasoned crew is Hein, an experienced sailor, Dive Master, and renowned mixologist from Langebaan, South Africa. As your deckhand and steward, Hein will not only ensure you always have a delicious and unique cocktail to sip on while enjoying the beautiful scenery but will also create countless ocean adventures that will become lifetime memories for you and your family whether that be learning to freedive, spearfish, or surf on our new eFoil carbon boards.
This fun and enthusiastic, yet professional crew are super excited to welcome you onboard Tru North.
CHEF SARAH’S SIGNATURE MENU
Breakfast
All breakfasts include a selection of seasonal fruit and our signature house-made granola with creamy yogurt.
Eggs Benedict
Poached island-fresh eggs atop toasted English muffins, finished with a light hollandaise foam and microgreen salad.
Beetroot-Cured Smoked Salmon
House-cured salmon with whipped herbed goat’s cheese on crusty rye sourdough — a colorful, tangy start to the morning.
Smashed Avocado Croissant
Flaky butter croissant layered with truffled arugula, creamy smashed avocado, poached egg, and shaved aged Parmesan.
Brioche French Toast
Golden brioche with Biscoff cream, whipped vanilla mascarpone, fresh island berries, and hazelnut crumble.
Crispy Bacon Bagel
Warm bagel filled with silky scrambled eggs, crisp bacon, peppery arugula, and a touch of house-made chili crisp.
Sourdough Toast
Grilled sourdough topped with wilted spinach, sautéed mushrooms, poached eggs, and fresh basil pesto.
Kimchi & Gruyère Omelette
A bold twist on the classic — spicy kimchi folded into a fluffy omelette with melted Gruyère, served with toasted house rye and microgreens.
Lunch
Wahoo à la Plancha
Seared wahoo with lemon–caper salsa verde, paired with an heirloom tomato, cucumber, and fennel salad, and roasted red pepper–basil farro.
Modern Caesar Salad
Yogurt-marinated grilled chicken over crisp romaine with toasted walnuts, brioche breadcrumbs, and house-blended Caesar dressing.
Cold Soba Noodle Salad
Chilled soba noodles with miso-glazed salmon, yuzu–soy vinaigrette, cilantro, and crispy shallots — bright, fresh, and full of umami.
Black Garlic & Truffle Beef Burger
Grilled prime beef layered with brie, truffle essence, crispy shallots, arugula, and rich port–bacon jam on a brioche bun.
Snapper Ceviche Taco
Fresh-caught snapper marinated in passionfruit leche de tigre, served in soft tortillas with crisp plantain and citrus notes.
Butter-Poached Lobster Roll
Sweet lobster bathed in herb butter, served in a toasted brioche roll with white slaw, apple gel, and shoestring fries.
Almond-Crusted Salmon
Seared almond-crusted salmon with herbed couscous, pea–mint purée, and a light shaved fennel salad.
Appetisers / Starters
Tuna Crudo
Sashimi-grade tuna in watermelon aguachile with pickled radish and cilantro oil — a refreshing burst of flavor.
Heirloom Tomato & Burrata Salad
Creamy burrata and marinated heirloom tomatoes drizzled with basil oil — simple, fresh, and timeless.
Charred Prawns
Juicy prawns seared in smoked prawn butter — sweet, smoky, and delicately rich.
Kimchi Fritters
Crisp golden fritters with spicy kimchi and scallion, served with spring onion mayo.
Kingfish Ceviche
Citrus-cured kingfish with spicy ume, coconut, and a whisper of chili — bright, tropical, and bold.
Ragù Arancini
Crispy risotto balls filled with slow-cooked ragù, served over nduja-spiked tomato sauce and finished with chive oil.
Sesame Prawn Toast
Crisp sesame toast topped with prawn mousse, served with tom yum mayo and kaffir lime zest.
Dinner
Filet Mignon
Perfectly grilled tenderloin with truffle pomme dauphine, king oyster mushrooms, garden peas, port wine jus, and a drizzle of cilantro oil.
Miso-Marinated Black Cod
Silky black cod in a miso glaze, paired with sesame bok choy, shiitake dumpling, yuzu beurre blanc, and airy yuzu foam.
Fresh Pasta of the Week
Handmade daily and inspired by regional Italian traditions — crafted with seasonal ingredients and local inspiration.
Crispy-Skin Chilean Sea Bass
Pan-seared sea bass with coconut–lime velouté, charred corn, and fragrant chive oil — rich yet refreshingly balanced.
Crispy Chicken Supreme
Crisp-skinned chicken breast in a tarragon–sherry jus, with braised leeks, layered potato pavé, and hazelnut haricots verts.
Champagne Risotto
Luxurious risotto infused with Champagne and butter-poached lobster, finished with leek ash and citrus foam.
Pistachio-Crusted Lamb Chops
Grilled lamb chops encrusted in pistachio with cherry–port reduction, cauliflower purée, herb salad, and crispy carrot chips.
Desserts
Coconut Panna Cotta
Silky coconut cream panna cotta with Champagne–passionfruit purée, toasted coconut, and a delicate meringue shard.
Chocolate–Hazelnut Tart
Velvety chocolate tart with hazelnut praline, salted caramel ice cream, and caramel popcorn crunch.
Tonka Bean Cheesecake
Fragrant tonka bean cheesecake with mango gel, graham crumble, and passionfruit ice cream.
Banana Mousse
Fluffy banana mousse with rum caramel, brûléed banana, pavlova shards, and wafer crumble.
Pear & Ginger Cake
Warm spiced cake with poached pear, rosemary caramel, and pine nut butter.
Green Apple & Pear Crumble
Tart green apple and pear with a golden oat topping, served with refreshing basil sorbet.
Mango & Cardamom Crème Brûlée
Silky custard infused with cardamom and tropical mango, topped with caramelized sugar.
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX |
|---|---|---|---|---|---|---|---|
| Winter 2025 to 2026 | $53,000 | $53,500 | $54,000 | $54,500 | $55,000 | $55,500 | $56,000 |
| Summer 2026 | $53,000 | $53,500 | $54,000 | $54,500 | $55,000 | $55,500 | $56,000 |
| Winter 2026 to 2027 | $53,000 | $53,500 | $54,000 | $54,500 | $55,000 | $55,500 | $56,000 |
| Summer 2027 | $53,000 | $53,500 | $54,000 | $54,500 | $55,000 | $55,500 | $56,000 |
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
Rates include BVI Cruising Fees.
MINIMUM NIGHTS: 4
LESS THAN 7 NIGHT CHARTER RATES: For 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights.
SLEEP ABOARD:1/2 the daily rate. Dinner ashore at client's expense. Includes; boarding after 4pm, welcome cocktail and breakfast the
next morning and early start.
TURN AROUNDS: 48-hour turns are standard
HALF-BOARD OPTION: $150 discount per person
Includes; 7 breakfasts, 4 lunches & 3 dinners, all other meals to be eaten ashore at client's expense.
LOCAL FARE OPTION: $75 discount per person
Includes; 7 breakfasts, 5 lunches & 6 dinners, all other meals to be eaten ashore at client's expense.
HOLIDAY RATES:
XMAS: Flat rate $60,000. Must end no later than Dec 27th.
NEW YEARS: Flat rate $63,000. Must begin no sooner than Dec 29th.
CHILDREN'S DISCOUNT:
$200 discount per child under aged 12 up to a max of 3 children