SOME KIND OF WONDERFUL
Some Kind of Wonderful Yacht Charter
Step aboard Some Kind of Wonderful, a custom-built Fountaine Pajot designed for those who seek an extraordinary sailing experience. Launched in 2016 and new to the charter fleet in 2023, this 72-foot luxury catamaran offers a seamless combination of speed, elegance, and spaciousness. With its extended hulls, carbon fiber mast and boom, and Kevlar standing rigging, this vessel is lighter, faster, and stronger than standard models, ensuring a smooth and efficient journey to each breathtaking destination.
Luxury Features
From the moment you step inside, the yacht’s interior welcomes you with an open and airy salon featuring panoramic 360-degree views. Plush seating invites guests to unwind while enjoying a movie on the large cinema screen or simply soaking in the ambiance. The open galley, fitted with top-of-the-line appliances, provides ample counter space and is stocked with fine porcelain tableware and elegant glassware, setting the stage for exquisite dining experiences.
The yacht’s expansive flybridge is a true highlight, offering dual access points for effortless movement. Guests can relax on the oversized C-shaped sofa, sip cocktails at the twin cocktail tables, or stretch out on the inviting lounge daybeds. Equipped with two refrigerators, this space ensures your favorite beverages are always within reach as you take in the stunning sunsets and refreshing sea breezes.
Onboard Experience
The aft deck provides a shaded retreat, complete with additional seating and an elegant dining area perfect for enjoying meals under the stars. Meanwhile, the foredeck offers two lounge daybeds, bow pulpit seats, and twin trampolines—ideal for sunbathing, spotting marine life, or taking in the mesmerizing views while sailing.
Some Kind of Wonderful accommodates up to eight guests in four beautifully appointed cabins. The king-size primary suite boasts a private seating area, a television, a desk, and an ensuite bathroom with a spacious glass shower and double vanity. Two queen suites and a convertible twin cabin provide additional luxurious accommodations, each featuring private ensuite bathrooms, plush linens, and individually controlled air conditioning for ultimate comfort.
Water Activities & Entertainment
Adventure seekers will appreciate the yacht’s extensive selection of water toys, including stand-up paddleboards, a double kayak, snorkel gear, water skis, and a variety of towable inflatables. The extended tender platform conveniently transforms into a swim deck, making it easy to dive into the crystal-clear waters. Whether you’re gliding across the waves, exploring vibrant marine life, or enjoying a relaxing day at sea, the yacht’s amenities ensure an unforgettable experience.
A Culinary Delight
Each meal aboard Some Kind of Wonderful is a celebration of flavor and finesse. The onboard chef crafts gourmet dishes tailored to your preferences, using the freshest ingredients to create an unforgettable dining experience. Savor a handcrafted cocktail as the sun sets over the horizon, or enjoy an intimate alfresco meal under the stars—every moment is designed to elevate your time at sea.
Embark on a Journey Like No Other
Sail into paradise aboard Some Kind of Wonderful, where luxury, adventure, and relaxation come together to create a truly exceptional yacht charter experience. Whether you’re exploring remote islands, indulging in gourmet cuisine, or simply unwinding in the serenity of the open sea, every detail is designed with your comfort in mind.
Reserve your charter today and prepare for the adventure of a lifetime!
1 King and 3 queen cabins for guests.
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | 3 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Electric Heads: | 4 |
| Engine Details | |
|---|---|
| Twin 150 HP Volvo Northern Lights 17kw | |
| Fuel Consumption: | - |
| Cruising Speed: | 10 |
| Max Speed: | 10-12US Gall/Hr |
| Details | |
|---|---|
| Type: | Cat |
| Beam: | 32 Feet |
| Draft: | 7 Feet |
| Pax: | 8 |
| Refit: | 2023 |
| YearBuilt: | 2016 |
| Builder: | Fountaine Pajot |
| Engines: | Twin 150 HP Volvo Northern Lights 17kw |
| JetSkis: | No |
| Flag: | USA |
| SatTv: | No |
| RegNum: | 1339644 |
| 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: | - |
| Board Games: | - |
| Deck Shower: | Yes |
| Water Maker: | Yes |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | Yes |
| Minimum Age: | - |
| Inverter: | 5000W |
| Voltages: | 220 Eur |
| Water Maker: | Yes |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Hairdryers: | Yes |
| Guests Smokes: | Aft Sugar Scoops Only |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Hammock: | - |
| Water Sports | |
|---|---|
| Dinghy size: | 14FT |
| Dinghy hp: | 40 |
| Water Skis Adult: | Yes |
| Water Skis Kids: | Yes |
| Jet Skis: | No |
| Kneeboard: | Yes |
| Windsurfer: | No |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | No |
| Wake Board: | Yes |
| Kayaks 1 Pax: | Yes |
| Kayaks (2 Pax): | - |
| Floating Mats: | Yes |
| Swim Platform: | - |
| Boarding Ladder (Loc/Type): | - |
| Sailing Dinghy: | - |
| Beach Games: | - |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | - |
Born and raised along the shores of Lake Michigan, Matt’s lifelong connection to the water began at an early age. His childhood summers were spent sailing and powerboating with family and friends across the Great Lakes and surrounding inland waters. A pivotal year spent sailing the East Coast and Bahamas with his family sparked a deeper love for the ocean—one that would go on to shape his life and career.
Since then, Matt has spent countless years boating and sailing the East Coast and Caribbean, with extensive time on the Chesapeake Bay, the Puget Sound, and the waters surrounding the Big Island of Hawai‘i. For the past five years, he has worked professionally as a boat captain in Hawai‘i, refining his skills and sharing his love for the ocean with others.
With a lifetime of experience on the water, Matt feels most at home at sea. His calm presence, adventurous spirit, and deep respect for the ocean shine through in every charter. He holds scuba certification and enjoys a wide range of outdoor activities, including freediving, spearfishing, biking, surfing, running, hiking, and yoga.
Always in search of the next adventure, Captain Matt is committed to creating a safe, fun, and unforgettable experience for every guest who steps aboard.
Chef Richard Pims
Raised in Queens, New York, Richard Pims grew up in a large, food-loving family where meals were the center of connection and celebration. Early memories of his grandmother’s cooking — especially her homemade applesauce on cold winter days — sparked a lifelong appreciation for the warmth and comfort that great food can bring.
After earning his Culinary Arts Degree from Johnson & Wales University, Richard built an impressive foundation in some of New York’s most respected kitchens. He trained at the historic Lahiere’s, a 90-year-old classical French restaurant, and went on to refine his craft in a range of acclaimed establishments including Park Avenue Café and Rm Fine Seafood, the latter earning three stars from The New York Times. Throughout his restaurant career, Richard worked across all kitchen stations, developing a deep understanding of classic French technique, elevated American cuisine, and high-volume execution without sacrificing quality.
Now bringing that experience to the yachting industry, Richard combines his culinary expertise with a strong maritime background. He holds a USCG Master’s License with Sailing Endorsement and has served as both captain and dock master in East Hampton, New York. His dual experience on deck and in the galley gives him a unique understanding of life at sea and the rhythm of charter service.
Chef Richard focuses on refined, ingredient-driven cuisine rooted in classical technique while remaining adaptable to guest preferences. Whether preparing elegant dinners or relaxed coastal fare, he aims to create meals that feel both elevated and familiar — always fresh, thoughtfully presented, and tailored to the experience onboard.
DAY BREAK
Fresh Sliced Fruit
Seasonal fresh fruit, beautifully presented.
Homemade Smoothies & Green Juices
Freshly blended smoothies and pressed green juices.
Yogurt & Granola
Creamy yogurt served with house granola.
Eggs Benedict or Lobster Benedict
Poached eggs on toasted English muffins with hollandaise sauce, with the option of classic or lobster.
Soft Scramble
Lightly scrambled eggs prepared to perfection.
Brioche French Toast
Served with whipped cream and maple syrup.
Fresh Bagels with Smoked Salmon
Bagels served with smoked salmon and assorted spreads.
Bacon, Egg & Cheese Sandwich
Classic breakfast sandwich served warm.
Classic Breakfast Plate
Bacon, sausage, and home fries.
MIDDAY
Greek Salad with Grilled Lemon Chicken
Fresh greens topped with grilled lemon chicken.
Crispy Fish Tacos
Served with sesame slaw and chipotle aioli.
Maryland-Style Crab Cakes
Paired with jicama slaw and remoulade.
Smash Burgers
Served with homemade potato and pasta salad.
Mediterranean Kabobs
Grilled fish and chicken skewers.
Classic Caesar Salad
Crisp romaine with traditional Caesar dressing.
HORS D’OEUVRES
Charcuterie & Cheese Board
Selection of cured meats and cheeses with accompaniments.
Crispy Asian Oysters
Lightly fried oysters with Asian-inspired flavors.
Homemade Guacamole & Pico de Gallo
Fresh guacamole and pico served with chips.
MAIN
Pan-Roasted Jumbo Shrimp Risotto
Creamy risotto topped with pan-roasted jumbo shrimp.
Diver Scallops
Served over Castilian white bean ragout.
Frisée au Lardon
Frisée salad with lardons and brie crouton.
Moulard Duck Breast
Served with vanilla whipped sweet potatoes and haricots verts.
Crispy Local Lobster Tails
Served with cacio e pepe.
Dry-Aged Prime Ribeye
Served with olive oil whipped potatoes and creamed spinach.
Miso-Glazed Halibut
Served with sticky rice, bok choy, and ginger.
| 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 | $33,000 | $34,000 | $35,000 | $36,000 | $37,000 | $38,000 | $39,000 | ||||
| Summer 2026 | $33,000 | $34,000 | $35,000 | $36,000 | $37,000 | $38,000 | $39,000 | ||||
| Winter 2026 to 2027 | $33,000 | $34,000 | $35,000 | $36,000 | $37,000 | $38,000 | $39,000 | ||||
| Summer 2027 | $33,000 | $34,000 | $35,000 | $36,000 | $37,000 | $38,000 | $39,000 |
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 / 2027 Season
Holiday season pricing is full-board only, 7 nights, 48 hr turn between Christmas and New Year's
Christmas Week
• $43,000 | 2–8 guests
• Must end on or before December 26
New Year’s Week
• $47,000 | 2–8 guests
• May not start prior to December 27
Important Notes
• Charter waiver required in addition to standard contract
• Please inquire for BVI port availability due to annual limit
X
Available
X
Booked
X
Hold
X
Unavailable
- : Cat
- : 32 Feet
- : 7 Feet
- : 8
- : 2023
- : 2016
- : Fountaine Pajot
- : 10
- : 10-12
- : Twin 150 HP Volvo Northern Lights 17kw
- : Yes
- : No
- : Yacht offers Rendezvous Diving only
- : Matthew Jacobs
- : USA
- : No
- : 1339644
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | 3 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Wash Basins: | 4 |
| Heads: | 4 |
| Electric Heads: | 4 |
| Engine Details | |
|---|---|
| Twin 150 HP Volvo Northern Lights 17kw | |
| Fuel Consumption: | - |
| Cruising Speed: | 10 |
| Max Speed: | 10-12US Gall/Hr |
| Details | |
|---|---|
| Refit: | 2023 |
| Helipad: | No |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
| Summer Area: | Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | - |
| # of Videos: | - |
| # DVDs/Movies: | - |
| # CD's: | - |
| Camcorder: | Yes |
| Books: | - |
| Board Games: | - |
| Sun Awning: | - |
| Deck Shower: | Yes |
| Bimini: | - |
| Water Maker: | Yes |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | Yes |
| # Dine In: | - |
| Minimum Age: | - |
| Generator: | yes 15Kw |
| Inverter: | 5000W |
| Voltages: | 220 Eur |
| Water Maker: | Yes |
| Water Cap: | 270 |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Inq |
| Nude: | Inq |
| Hairdryers: | Yes |
| # Port Hatches: | - |
| Guests Smokes: | Aft Sugar Scoops Only |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | No |
| Children Ok: | Yes |
| Hammock: | - |
| Windscoops: | - |
| Water Sports | |
|---|---|
| Dinghy size: | 14FT |
| Dinghy hp: | 40 |
| Dinghy # pax: | 8 |
| Water Skis Adult: | Yes |
| Water Skis Kids: | Yes |
| Jet Skis: | No |
| Wave Runners: | No |
| Kneeboard: | Yes |
| Windsurfer: | No |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | No |
| Wake Board: | Yes |
| Kayaks 1 Pax: | Yes |
| Kayaks (2 Pax): | - |
| Floating Mats: | Yes |
| Swim Platform: | - |
| Boarding Ladder (Loc/Type): | - |
| Sailing Dinghy: | - |
| Beach Games: | - |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | - |
Born and raised along the shores of Lake Michigan, Matt’s lifelong connection to the water began at an early age. His childhood summers were spent sailing and powerboating with family and friends across the Great Lakes and surrounding inland waters. A pivotal year spent sailing the East Coast and Bahamas with his family sparked a deeper love for the ocean—one that would go on to shape his life and career.
Since then, Matt has spent countless years boating and sailing the East Coast and Caribbean, with extensive time on the Chesapeake Bay, the Puget Sound, and the waters surrounding the Big Island of Hawai‘i. For the past five years, he has worked professionally as a boat captain in Hawai‘i, refining his skills and sharing his love for the ocean with others.
With a lifetime of experience on the water, Matt feels most at home at sea. His calm presence, adventurous spirit, and deep respect for the ocean shine through in every charter. He holds scuba certification and enjoys a wide range of outdoor activities, including freediving, spearfishing, biking, surfing, running, hiking, and yoga.
Always in search of the next adventure, Captain Matt is committed to creating a safe, fun, and unforgettable experience for every guest who steps aboard.
Chef Richard Pims
Raised in Queens, New York, Richard Pims grew up in a large, food-loving family where meals were the center of connection and celebration. Early memories of his grandmother’s cooking — especially her homemade applesauce on cold winter days — sparked a lifelong appreciation for the warmth and comfort that great food can bring.
After earning his Culinary Arts Degree from Johnson & Wales University, Richard built an impressive foundation in some of New York’s most respected kitchens. He trained at the historic Lahiere’s, a 90-year-old classical French restaurant, and went on to refine his craft in a range of acclaimed establishments including Park Avenue Café and Rm Fine Seafood, the latter earning three stars from The New York Times. Throughout his restaurant career, Richard worked across all kitchen stations, developing a deep understanding of classic French technique, elevated American cuisine, and high-volume execution without sacrificing quality.
Now bringing that experience to the yachting industry, Richard combines his culinary expertise with a strong maritime background. He holds a USCG Master’s License with Sailing Endorsement and has served as both captain and dock master in East Hampton, New York. His dual experience on deck and in the galley gives him a unique understanding of life at sea and the rhythm of charter service.
Chef Richard focuses on refined, ingredient-driven cuisine rooted in classical technique while remaining adaptable to guest preferences. Whether preparing elegant dinners or relaxed coastal fare, he aims to create meals that feel both elevated and familiar — always fresh, thoughtfully presented, and tailored to the experience onboard.
DAY BREAK
Fresh Sliced Fruit
Seasonal fresh fruit, beautifully presented.
Homemade Smoothies & Green Juices
Freshly blended smoothies and pressed green juices.
Yogurt & Granola
Creamy yogurt served with house granola.
Eggs Benedict or Lobster Benedict
Poached eggs on toasted English muffins with hollandaise sauce, with the option of classic or lobster.
Soft Scramble
Lightly scrambled eggs prepared to perfection.
Brioche French Toast
Served with whipped cream and maple syrup.
Fresh Bagels with Smoked Salmon
Bagels served with smoked salmon and assorted spreads.
Bacon, Egg & Cheese Sandwich
Classic breakfast sandwich served warm.
Classic Breakfast Plate
Bacon, sausage, and home fries.
MIDDAY
Greek Salad with Grilled Lemon Chicken
Fresh greens topped with grilled lemon chicken.
Crispy Fish Tacos
Served with sesame slaw and chipotle aioli.
Maryland-Style Crab Cakes
Paired with jicama slaw and remoulade.
Smash Burgers
Served with homemade potato and pasta salad.
Mediterranean Kabobs
Grilled fish and chicken skewers.
Classic Caesar Salad
Crisp romaine with traditional Caesar dressing.
HORS D’OEUVRES
Charcuterie & Cheese Board
Selection of cured meats and cheeses with accompaniments.
Crispy Asian Oysters
Lightly fried oysters with Asian-inspired flavors.
Homemade Guacamole & Pico de Gallo
Fresh guacamole and pico served with chips.
MAIN
Pan-Roasted Jumbo Shrimp Risotto
Creamy risotto topped with pan-roasted jumbo shrimp.
Diver Scallops
Served over Castilian white bean ragout.
Frisée au Lardon
Frisée salad with lardons and brie crouton.
Moulard Duck Breast
Served with vanilla whipped sweet potatoes and haricots verts.
Crispy Local Lobster Tails
Served with cacio e pepe.
Dry-Aged Prime Ribeye
Served with olive oil whipped potatoes and creamed spinach.
Miso-Glazed Halibut
Served with sticky rice, bok choy, and ginger.
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX |
|---|---|---|---|---|---|---|---|
| Winter 2025 to 2026 | $33,000 | $34,000 | $35,000 | $36,000 | $37,000 | $38,000 | $39,000 |
| Summer 2026 | $33,000 | $34,000 | $35,000 | $36,000 | $37,000 | $38,000 | $39,000 |
| Winter 2026 to 2027 | $33,000 | $34,000 | $35,000 | $36,000 | $37,000 | $38,000 | $39,000 |
| Summer 2027 | $33,000 | $34,000 | $35,000 | $36,000 | $37,000 | $38,000 | $39,000 |
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 / 2027 Season
Holiday season pricing is full-board only, 7 nights, 48 hr turn between Christmas and New Year's
Christmas Week
• $43,000 | 2–8 guests
• Must end on or before December 26
New Year’s Week
• $47,000 | 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
