LADY MARIGOT
Lady Marigot Yacht Charter
Named after the breathtaking Marigot Bay in Saint Lucia, described by novelist James Michener as ‘the most beautiful bay in the Caribbean,’ Lady Marigot is a luxury Privilege catamaran designed for both adventure and relaxation. This spacious vessel combines elegant craftsmanship, comfortable living areas, and impressive sailing performance, making it the perfect choice for an unforgettable charter experience. Whether you’re seeking secluded beaches, vibrant coral reefs, or bustling island markets, Lady Marigot and her dedicated crew will guide you on an unparalleled journey through St. Vincent & the Grenadines, the Windward Islands, and beyond.
Luxury Features
Lady Marigot offers a smooth and exhilarating sailing experience, thanks to her elevated hull design that minimizes wave impact. The expansive deck features plush sunbathing mattresses, trampolines, and cozy bean bags, perfect for lounging in the Caribbean breeze. At the bow, two intimate seating areas provide the ideal setting for sipping a glass of wine while watching for dolphins. The spacious cockpit is designed for open-air dining, allowing guests to enjoy gourmet meals with stunning ocean views.
Below deck, the cherry-wood saloon is bathed in natural light, featuring multiple seating areas, a well-stocked wet bar, and a large TV for entertainment. The galley is tucked away in the starboard hull, ensuring that guests have ample space to unwind and socialize. During her 2022-2024 refits, Lady Marigot was outfitted with new teak decks, upgraded galley equipment, refreshed interior paneling, new windlasses, and additional water sports gear, enhancing both style and functionality.
Onboard Experience
The crew aboard Lady Marigot is dedicated to providing an authentic and seamless Caribbean sailing experience. With years of hospitality and navigation expertise, the captain and two crew members, all from St. Lucia, bring deep knowledge of the region’s hidden gems and iconic destinations. Their warm, attentive service ensures that every guest enjoys a tailor-made charter, whether it’s an active adventure or a peaceful retreat.
For those who love the water, Lady Marigot is fully equipped with towable inflatables, snorkeling gear, paddleboards, yoga mats, and a powerful 50HP tender for swift excursions to smaller islands. Explore the crystal-clear waters of the Tobago Cays’ Turtle Sanctuary or indulge in a beachside lobster barbecue under the stars.
Accommodations
Lady Marigot offers luxurious accommodations with a selection of king and queen cabins, each designed for comfort and relaxation. Two king suites are located aft, while two queen suites are positioned forward, all featuring ensuite dry showers and separate heads. An additional queen cabin in the center of the yacht serves as crew quarters, ensuring that guests have ample privacy and space. All cabins include air conditioning, generous storage, and child-safe fans, creating a serene retreat after a day of island exploration.
Embark on Your Caribbean Escape
Step aboard Lady Marigot and set sail on an extraordinary voyage through the Caribbean. Whether you’re seeking adventure, relaxation, or a blend of both, this stunning catamaran offers the perfect setting for an unforgettable journey. Secure your charter today and experience the ultimate in luxury sailing.
Two queen beds (2m x 1.6m) with ensuite dry heads forward, two king beds with ensuite dry heads aft. There is an additional queen bed centre of the yacht with an ensuite wet heads used by the crew.
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | 2 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Electric Heads: | 4 |
| Engine Details | |
|---|---|
| 110HP Yanmar Engines | |
| Fuel Consumption: | 6.5Ltr/hr |
| Cruising Speed: | 8 - 9 kts |
| Max Speed: | 10 kts US Gall/Hr |
| Details | |
|---|---|
| Type: | Cat |
| Beam: | 9.25 Metres |
| Draft: | 1.75 Metres |
| Pax: | 8 |
| Refit: | Upgrades 2023 and 2024 |
| YearBuilt: | 2004 |
| Builder: | PRIVILEGE ALLIAURA MARINE GROUP |
| Engines: | 110HP Yanmar Engines |
| JetSkis: | No |
| Flag: | Bahamas |
| SatTv: | No |
| RegNum: | 40312 |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (US) |
| Summer Area: | Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (US) |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | Hotspot for checking emails. Additional Data packages available. |
| Camcorder: | No |
| Books: | Yes |
| Board Games: | Yes |
| Deck Shower: | Yes |
| Water Maker: | Yes |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | No |
| Minimum Age: | No Minimum Age |
| Inverter: | Yes |
| Voltages: | 220v and 110v |
| Water Maker: | Yes |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Hairdryers: | No |
| Guests Smokes: | Designated Areas |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Hammock: | No |
| Water Sports | |
|---|---|
| Dinghy size: | Custom 12ft Zodiac with Centre Consol |
| Dinghy hp: | 60HP (new 2024) |
| Water Skis Adult: | - |
| Water Skis Kids: | Yes |
| Jet Skis: | No |
| Kneeboard: | No |
| Windsurfer: | - |
| Snorkel Gear: | 8 |
| Tube: | Yes |
| Scurfer: | - |
| Wake Board: | No |
| Kayaks 1 Pax: | Yes |
| Kayaks (2 Pax): | 1 |
| Floating Mats: | - |
| Swim Platform: | Yes |
| Boarding Ladder (Loc/Type): | Yes - 2 Sets |
| Sailing Dinghy: | - |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | 2 for Trawling, 2 for at Ancho |
With their mastery of Lady Marigot and unrivaled knowledge of St. Vincent & the Grenadines, and the Southern Caribbean at large, our crew will provide an unparalleled, unforgettable, and truly authentic charter experience!
Captain: Francis McLawrence
With over 46 years of captaining experience, Francis found his love for the sea at a young age - at just six months old, he crossed from St. Lucia to Barbados with his father. Never looking back, Francis spent every school vacation thereafter at sea. He has captained a wide-range of ships, from catamarans, power-yachts, to even tug-boats. Captain Francis has done it all - yacht charters, sport & commercial fishing, shipping, & pleasure sails. He has obtained an array of boating qualifications, including but not limited to Boat Master License, Celestial Navigation Certification, and Basic Electronics.
First trained to sail using a sextant and star charts, Francis is one of the few mariners who upholds the tradition of celestial navigation. He has traversed the entire Caribbean this way (no GPS!), as well as having crossed the Atlantic by catamaran.
Well read, Francis brings a wealth of knowledge and expertise onboard. He is well versed in Caribbean history, local flora and fauna (by land and by sea), and the evolution and traditions of sailing. Young at heart, Francis is always excited to learn and brings both energy and experience to every charter – as well as more than a few great stories!
In his free time, Captain Francis designs and builds custom ships made of recycled plastic, old dinghies, & plywood. He plays bass guitar and enjoys reading about science fiction, history, and anything by Graham Hancock.
First Mate: Lee Freeman
Lee has been working with Lady Marigot since 2018, when he joined as a deckhand. While sailing is one of his many strengths, Lee specializes in mechanical maintenance of all sorts. With a willingness to listen and learn, coupled with an acute ability to educate himself from any source (Youtube included!) Lee continues to excel. Affable and endearing, polite and well-mannered, his youthful cheer and unyielding work-ethic makes for an invaluable addition to any crew or charter.
With the ocean as Lee's principal passion, perhaps his greatest talent is free-diving and spear-fishing. Countless times he has returned to the boat with barracuda, fish, spiny lobster, and the like. Most daring of all, Lee usually spear-fishes at night, hundreds of yards off the coast of Saint Lucia in what is known as the St. Vincent channel.
When he isn't onboard, Lee fixes cars in his free time and enjoys motorcycles, dirt-biking, and off roading.
Chef: Neil Matty
Neil Matty, also known as "Chef Trap", has been working with Lady Marigot for over a year and cooking for 21. He began his culinary journey at the age of 15 and was inspired by his father, an executive chef on a cruise line. Chef Trap's culinary repertoire is diverse, spanning Italian, French, Caribbean, African, Mongolian, Portuguese, Argentinian, Cuban, and Asian cuisines, with a particular interest in gastronomy. He spent 11 years honing his skills on cruise lines, with seven of those dedicated to exploring the diverse culinary landscapes of Africa.
Chef Trap has traveled to well over a hundred countries... and has the pins to prove it! He spent 15 days in the frigid tundra of Antarctica, and his favorite destinations are Portugal, Zimbabwe, Honduras, and Montenegro.
Chef Trap loves watching anime. He was an international DJ while working on cruise lines and enjoys watching cricket and listening to soca music.
BREAKFAST
Smoked Salmon
Smoked salmon with cream cheese, lox, red onions, and assorted bagels. Also served with breakfast muffins, assorted deli meats, and cheese.
Full Lucian Breakfast
Sausages, bacon, scrambled eggs, baked beans, fruit platter, tomatoes and mushrooms served with juice, tea, and toast.
Avocado Toast
Smashed avocado with pickled red onion, feta, warm honey and eggs.
Indian Omelets
Fluffy omelets with chicken thigh mole, coconut curry chickpeas, and cheese, served with garlic naan and samosas. Other omelets available on request.
Eggs Benedict
Poached eggs with hollandaise sauce and ham on English muffins, served with fresh salad and fried bakes.
Local Lucian Favorite
Roasted bakes, stewed saltfish, and smoked herring served with cucumber salad and cocoa tea.
French Toast & Waffles
Classic Belgian waffles and savory French toast served with hash browns, fried eggs, and saltfish fritters.
Steak & Shrimp Breakfast Sandwiches
Strip steak and Cajun shrimp with roasted potatoes, caramelized onions, and hollandaise sauce served on muffins or bagels.
*Vegetarian alternatives available for all of the above. Toast, bagels, cereal, tea, and varied juices also available during any breakfast.*
LUNCH
Mixed Seafood Pesto Pasta
Shrimp, mussels, octopus, and crab with linguine pasta and a garlic pesto sauce infused with white wine.
Baja Style Fish Tacos
Chili and beer battered mahi mahi with chipotle aioli served with fries and pasta salad.
Red Wine Barbeque Ribs
Chef Neil’s red wine barbeque sauce on a rack of ribs served with three-cheese mac & cheese and a mixed green salad with herbs and house dressing.
Cajun Conch Wrap
Flour tortilla shell with lettuce, pickled onions, cucumbers, garlic mayo, and Cajun grilled conch.
Surf & Turf Burgers
Sirloin steak beef patties with garlic shrimp on a toast brioche bun. Served with Cajun fries, creamy coleslaw, and a house salad.
Lady Marigot Cobb Salad
Romaine lettuce, avocado, crispy bacon, cherry tomatoes, cheddar cheese, red onions, grilled lobster chunks, smoked ham, and Chef Neil’s honey mustard dressing. Blue cheese and ranch also available.
Mixed Seafood Lasagna
Lasagna with shrimp, calamari, mussels, lobster, and octopus in a white wine bechamel herb sauce.
Assorted sandwiches
An assortment of chicken salad, tuna salad, BLTs, and club sandwiches.
AFTERNOON PLATTERS
Asian Assortment
Vegetable spring rolls, cream cheese & crab stuffed wontons, tuna sashimi, deep fried calamari, and seaweed salad.
Tapas
Marinated olives, pickled peppers, tomato bruschetta, marinated mozzarella and humus.
“The Old Fashioned”
Pearl onions, maraschino cherries, stuffed olives, cheeses and sausages.
Charcuterie
Assorted cheeses & meats, including brie, pepperjack, salami, prosciutto, and more.
Fresh Vegetables
Carrots, celery, cucumbers, and cherry tomatoes served with ranch & blue cheese dressing.
Fried Favorites
Tempura shrimp, zucchini fritters, tempura vegetables, fish bites, and chicken fingers, served with various sauces such as Chef Neil’s garlic yogurt sauce.
STARTERS
Bruschetta
Tomato bruschetta with aged parmesan and balsamic vinaigrette.
Mixed Seafood Chowder
Creamy herb white wine velouté sauce with shrimp, octopus, mussels, and potatoes, topped with fresh basil.
Roasted Butternut Soup
Served with creme fraiche and toasted pumpkin seeds.
Wontons
Chicken wontons served with spicy mayo.
Mussels
Mussels with a white wine sauce served with crusty bread.
Spring Rolls
Thai style vegetable spring rolls with a house ying-yang sauce and seaweed salad.
Crab Cakes
Thai spicy crab cakes with a sweet chili dip
Scallops
Served with coconut cauliflower puree, bacon crumb and curried cauliflower.
Fresh Salads
Fresh Garden Salad served with Chef Neil’s signature dressing. Mediterranean chickpea salad. Greek salad with eggplant squash. Vegetarian cobb salad, and more.
Eggplant Scampi
Eggplant scampi sauteed with garlic, onions, herbs, and white wine.
MAIN
Lobster Thermador
Lobster Thermador with a rich wine sauce and served with roasted potatoes and a garlic vegetable medley.
Red Snapper
Fresh red snapper with a coconut curry sauce, jasmine rice, and garlic ginger Bok Choy.
Rack of Lamb
Rosemary rack of lamb with red wine mushroom peppercorn sauce and asparagus risotto.
Fettucine Alfredo
Grilled chicken and mushroom fettuccine alfredo with deep fried basil leaves.
Grilled Salmon
Grilled Salmon with a lemon velouté sauce and roasted brussels with red onions and a warm balsamic glaze.
Surf & Turf
Grilled tenderloin medallion and herb grilled shrimp with a compound whiskey butter and served with a vegetable Crockett and garlic mashed rustic potatoes.
Pork Medallions
Grilled pork medallions with Asian vegetable fried rice, apple glazed carrots, and a nine-herbs sauce.
Ribeye Steak
Grilled ribeye steak with a creamy mushroom sauce, grilled asparagus, and saffron basmati rice.
DESSERT
Crème Brulé
Blueberry crème brulé with Bounty Rum.
Soufflé
Vanilla soufflé with a warm chocolate interior.
Ice Cream
Deep fried vanilla ice cream with Nutella sauce and a sweet balsamic glaze.
Classic Tiramisu
Layers of savoiardi biscuits and mascarpone mousse soaked with boozy coffee and topped with Caribbean Cocoa.
Cheesecake
Long Island cheesecake with a passionfruit sauce.
Lucian Fruit Cake
Saint Lucian black fruit cake with a local chocolate sauce drizzle.
Lady Marigot Surprise
Join us to enjoy!
| 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 | $25,500 | $26,000 | $26,500 | $27,000 | $27,500 | $28,000 | $28,500 | ||||
| Summer 2025 | $25,500 | $26,000 | $26,500 | $27,000 | $27,500 | $28,000 | $28,500 | ||||
| Summer 2026 | $25,500 | $26,000 | $26,500 | $27,000 | $27,500 | $28,000 | $28,500 |
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
Sleep aboard the night before the charter with dinner ashore - $250US / cabin. Includes welcome drinks, snacks, and breakfast the next morning.
Half Board Rate: Minus $250US per person onboard per week for Half Board (with 7 breakfasts, 4 lunches and 3 dinners onboard and ships bar, snacks included).
Xmas Rate: US$31,000 (1 – 8 persons) - Minimum 7 nights. Christmas week must end by 27 December please.
New Year Rate: US$33,000 (1 – 8 persons) - Minimum 7 nights. New Year to start 27/12 or later.
X
Available
X
Booked
X
Hold
X
Unavailable
- : Cat
- : 9.25 Metres
- : 1.75 Metres
- : 8
- : Upgrades 2023 and 2024
- : 2004
- : PRIVILEGE ALLIAURA MARINE GROUP
- : 8 - 9 kts
- : 10 kts
- : 110HP Yanmar Engines
- : Yes
- : No
- : Yacht offers Rendezvous Diving only
- : Francis McLawrence
- : Bahamas
- : No
- : 40312
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | 2 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Wash Basins: | 4 |
| Heads: | - |
| Electric Heads: | 4 |
| Engine Details | |
|---|---|
| 110HP Yanmar Engines | |
| Fuel Consumption: | 6.5Ltr/hr |
| Cruising Speed: | 8 - 9 kts |
| Max Speed: | 10 kts US Gall/Hr |
| Details | |
|---|---|
| Refit: | Upgrades 2023 and 2024 |
| Helipad: | No |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (US) |
| Summer Area: | Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (US) |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | Hotspot for checking emails. Additional Data packages available. |
| # of Videos: | - |
| # DVDs/Movies: | Yes |
| # CD's: | Yes |
| Camcorder: | No |
| Books: | Yes |
| Board Games: | Yes |
| Sun Awning: | Yes |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Water Maker: | Yes |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | No |
| # Dine In: | - |
| Minimum Age: | No Minimum Age |
| Generator: | 2 Generators |
| Inverter: | Yes |
| Voltages: | 220v and 110v |
| Water Maker: | Yes |
| Water Cap: | - |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Inq |
| Nude: | Inq |
| Hairdryers: | No |
| # Port Hatches: | - |
| Guests Smokes: | Designated Areas |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | No |
| Children Ok: | Yes |
| Hammock: | No |
| Windscoops: | No |
| Water Sports | |
|---|---|
| Dinghy size: | Custom 12ft Zodiac with Centre Consol |
| Dinghy hp: | 60HP (new 2024) |
| Dinghy # pax: | 6 |
| Water Skis Adult: | - |
| Water Skis Kids: | Yes |
| Jet Skis: | No |
| Wave Runners: | - |
| Kneeboard: | No |
| Windsurfer: | - |
| Snorkel Gear: | 8 |
| Tube: | Yes |
| Scurfer: | - |
| Wake Board: | No |
| Kayaks 1 Pax: | Yes |
| Kayaks (2 Pax): | 1 |
| Floating Mats: | - |
| Swim Platform: | Yes |
| Boarding Ladder (Loc/Type): | Yes - 2 Sets |
| Sailing Dinghy: | - |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | 2 for Trawling, 2 for at Ancho |
With their mastery of Lady Marigot and unrivaled knowledge of St. Vincent & the Grenadines, and the Southern Caribbean at large, our crew will provide an unparalleled, unforgettable, and truly authentic charter experience!
Captain: Francis McLawrence
With over 46 years of captaining experience, Francis found his love for the sea at a young age - at just six months old, he crossed from St. Lucia to Barbados with his father. Never looking back, Francis spent every school vacation thereafter at sea. He has captained a wide-range of ships, from catamarans, power-yachts, to even tug-boats. Captain Francis has done it all - yacht charters, sport & commercial fishing, shipping, & pleasure sails. He has obtained an array of boating qualifications, including but not limited to Boat Master License, Celestial Navigation Certification, and Basic Electronics.
First trained to sail using a sextant and star charts, Francis is one of the few mariners who upholds the tradition of celestial navigation. He has traversed the entire Caribbean this way (no GPS!), as well as having crossed the Atlantic by catamaran.
Well read, Francis brings a wealth of knowledge and expertise onboard. He is well versed in Caribbean history, local flora and fauna (by land and by sea), and the evolution and traditions of sailing. Young at heart, Francis is always excited to learn and brings both energy and experience to every charter – as well as more than a few great stories!
In his free time, Captain Francis designs and builds custom ships made of recycled plastic, old dinghies, & plywood. He plays bass guitar and enjoys reading about science fiction, history, and anything by Graham Hancock.
First Mate: Lee Freeman
Lee has been working with Lady Marigot since 2018, when he joined as a deckhand. While sailing is one of his many strengths, Lee specializes in mechanical maintenance of all sorts. With a willingness to listen and learn, coupled with an acute ability to educate himself from any source (Youtube included!) Lee continues to excel. Affable and endearing, polite and well-mannered, his youthful cheer and unyielding work-ethic makes for an invaluable addition to any crew or charter.
With the ocean as Lee's principal passion, perhaps his greatest talent is free-diving and spear-fishing. Countless times he has returned to the boat with barracuda, fish, spiny lobster, and the like. Most daring of all, Lee usually spear-fishes at night, hundreds of yards off the coast of Saint Lucia in what is known as the St. Vincent channel.
When he isn't onboard, Lee fixes cars in his free time and enjoys motorcycles, dirt-biking, and off roading.
Chef: Neil Matty
Neil Matty, also known as "Chef Trap", has been working with Lady Marigot for over a year and cooking for 21. He began his culinary journey at the age of 15 and was inspired by his father, an executive chef on a cruise line. Chef Trap's culinary repertoire is diverse, spanning Italian, French, Caribbean, African, Mongolian, Portuguese, Argentinian, Cuban, and Asian cuisines, with a particular interest in gastronomy. He spent 11 years honing his skills on cruise lines, with seven of those dedicated to exploring the diverse culinary landscapes of Africa.
Chef Trap has traveled to well over a hundred countries... and has the pins to prove it! He spent 15 days in the frigid tundra of Antarctica, and his favorite destinations are Portugal, Zimbabwe, Honduras, and Montenegro.
Chef Trap loves watching anime. He was an international DJ while working on cruise lines and enjoys watching cricket and listening to soca music.
BREAKFAST
Smoked Salmon
Smoked salmon with cream cheese, lox, red onions, and assorted bagels. Also served with breakfast muffins, assorted deli meats, and cheese.
Full Lucian Breakfast
Sausages, bacon, scrambled eggs, baked beans, fruit platter, tomatoes and mushrooms served with juice, tea, and toast.
Avocado Toast
Smashed avocado with pickled red onion, feta, warm honey and eggs.
Indian Omelets
Fluffy omelets with chicken thigh mole, coconut curry chickpeas, and cheese, served with garlic naan and samosas. Other omelets available on request.
Eggs Benedict
Poached eggs with hollandaise sauce and ham on English muffins, served with fresh salad and fried bakes.
Local Lucian Favorite
Roasted bakes, stewed saltfish, and smoked herring served with cucumber salad and cocoa tea.
French Toast & Waffles
Classic Belgian waffles and savory French toast served with hash browns, fried eggs, and saltfish fritters.
Steak & Shrimp Breakfast Sandwiches
Strip steak and Cajun shrimp with roasted potatoes, caramelized onions, and hollandaise sauce served on muffins or bagels.
*Vegetarian alternatives available for all of the above. Toast, bagels, cereal, tea, and varied juices also available during any breakfast.*
LUNCH
Mixed Seafood Pesto Pasta
Shrimp, mussels, octopus, and crab with linguine pasta and a garlic pesto sauce infused with white wine.
Baja Style Fish Tacos
Chili and beer battered mahi mahi with chipotle aioli served with fries and pasta salad.
Red Wine Barbeque Ribs
Chef Neil’s red wine barbeque sauce on a rack of ribs served with three-cheese mac & cheese and a mixed green salad with herbs and house dressing.
Cajun Conch Wrap
Flour tortilla shell with lettuce, pickled onions, cucumbers, garlic mayo, and Cajun grilled conch.
Surf & Turf Burgers
Sirloin steak beef patties with garlic shrimp on a toast brioche bun. Served with Cajun fries, creamy coleslaw, and a house salad.
Lady Marigot Cobb Salad
Romaine lettuce, avocado, crispy bacon, cherry tomatoes, cheddar cheese, red onions, grilled lobster chunks, smoked ham, and Chef Neil’s honey mustard dressing. Blue cheese and ranch also available.
Mixed Seafood Lasagna
Lasagna with shrimp, calamari, mussels, lobster, and octopus in a white wine bechamel herb sauce.
Assorted sandwiches
An assortment of chicken salad, tuna salad, BLTs, and club sandwiches.
AFTERNOON PLATTERS
Asian Assortment
Vegetable spring rolls, cream cheese & crab stuffed wontons, tuna sashimi, deep fried calamari, and seaweed salad.
Tapas
Marinated olives, pickled peppers, tomato bruschetta, marinated mozzarella and humus.
“The Old Fashioned”
Pearl onions, maraschino cherries, stuffed olives, cheeses and sausages.
Charcuterie
Assorted cheeses & meats, including brie, pepperjack, salami, prosciutto, and more.
Fresh Vegetables
Carrots, celery, cucumbers, and cherry tomatoes served with ranch & blue cheese dressing.
Fried Favorites
Tempura shrimp, zucchini fritters, tempura vegetables, fish bites, and chicken fingers, served with various sauces such as Chef Neil’s garlic yogurt sauce.
STARTERS
Bruschetta
Tomato bruschetta with aged parmesan and balsamic vinaigrette.
Mixed Seafood Chowder
Creamy herb white wine velouté sauce with shrimp, octopus, mussels, and potatoes, topped with fresh basil.
Roasted Butternut Soup
Served with creme fraiche and toasted pumpkin seeds.
Wontons
Chicken wontons served with spicy mayo.
Mussels
Mussels with a white wine sauce served with crusty bread.
Spring Rolls
Thai style vegetable spring rolls with a house ying-yang sauce and seaweed salad.
Crab Cakes
Thai spicy crab cakes with a sweet chili dip
Scallops
Served with coconut cauliflower puree, bacon crumb and curried cauliflower.
Fresh Salads
Fresh Garden Salad served with Chef Neil’s signature dressing. Mediterranean chickpea salad. Greek salad with eggplant squash. Vegetarian cobb salad, and more.
Eggplant Scampi
Eggplant scampi sauteed with garlic, onions, herbs, and white wine.
MAIN
Lobster Thermador
Lobster Thermador with a rich wine sauce and served with roasted potatoes and a garlic vegetable medley.
Red Snapper
Fresh red snapper with a coconut curry sauce, jasmine rice, and garlic ginger Bok Choy.
Rack of Lamb
Rosemary rack of lamb with red wine mushroom peppercorn sauce and asparagus risotto.
Fettucine Alfredo
Grilled chicken and mushroom fettuccine alfredo with deep fried basil leaves.
Grilled Salmon
Grilled Salmon with a lemon velouté sauce and roasted brussels with red onions and a warm balsamic glaze.
Surf & Turf
Grilled tenderloin medallion and herb grilled shrimp with a compound whiskey butter and served with a vegetable Crockett and garlic mashed rustic potatoes.
Pork Medallions
Grilled pork medallions with Asian vegetable fried rice, apple glazed carrots, and a nine-herbs sauce.
Ribeye Steak
Grilled ribeye steak with a creamy mushroom sauce, grilled asparagus, and saffron basmati rice.
DESSERT
Crème Brulé
Blueberry crème brulé with Bounty Rum.
Soufflé
Vanilla soufflé with a warm chocolate interior.
Ice Cream
Deep fried vanilla ice cream with Nutella sauce and a sweet balsamic glaze.
Classic Tiramisu
Layers of savoiardi biscuits and mascarpone mousse soaked with boozy coffee and topped with Caribbean Cocoa.
Cheesecake
Long Island cheesecake with a passionfruit sauce.
Lucian Fruit Cake
Saint Lucian black fruit cake with a local chocolate sauce drizzle.
Lady Marigot Surprise
Join us to enjoy!
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX |
|---|---|---|---|---|---|---|---|
| Winter 2025 to 2026 | $25,500 | $26,000 | $26,500 | $27,000 | $27,500 | $28,000 | $28,500 |
| Summer 2025 | $25,500 | $26,000 | $26,500 | $27,000 | $27,500 | $28,000 | $28,500 |
| Summer 2026 | $25,500 | $26,000 | $26,500 | $27,000 | $27,500 | $28,000 | $28,500 |
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
Sleep aboard the night before the charter with dinner ashore - $250US / cabin. Includes welcome drinks, snacks, and breakfast the next morning.
Half Board Rate: Minus $250US per person onboard per week for Half Board (with 7 breakfasts, 4 lunches and 3 dinners onboard and ships bar, snacks included).
Xmas Rate: US$31,000 (1 – 8 persons) - Minimum 7 nights. Christmas week must end by 27 December please.
New Year Rate: US$33,000 (1 – 8 persons) - Minimum 7 nights. New Year to start 27/12 or later.
