A3
A3 Yacht Charter
A3 is a breathtaking 56-foot Lagoon Catamaran, launched in 2016, that promises an extraordinary sailing experience in the heart of the Caribbean. Designed with elegance and comfort in mind, this luxurious vessel offers a master queen suite and three spacious guest cabins, each outfitted with queen-sized beds. Every cabin boasts a private ensuite bath complete with electric heads, a sleek vanity, and separate shower areas—ensuring a private retreat for every guest.
Onboard Experience
Step inside A3’s inviting salon, where plush seating welcomes up to eight guests in a space perfect for unwinding or sharing delicious meals. The salon’s airy design blends seamlessly with the stunning outdoor scenery, making it a serene spot to relax. For those who prefer dining alfresco, the exterior features a picturesque dining area that comfortably accommodates eight.
Above deck, you’ll find a top-level seating area near the helm, ideal for soaking in panoramic views of the sparkling sea. The forward lounge behind the trampolines offers an additional private space for sunbathing or stargazing. Whether you crave the camaraderie of group gatherings or a quiet corner to yourself, A3 has been thoughtfully designed with numerous areas to relax and recharge.
Water Adventures
Adventure seekers will love the array of water toys available on A3. Dive into the crystal-clear waters with snorkeling gear, float lazily on the mats, or ride the waves on a tube. Guests can also enjoy the tranquil experience of stand-up paddleboarding or try their luck at fishing with the provided rods.
For certified diving enthusiasts, A3 offers unforgettable underwater excursions with an experienced PADI instructor onboard. Dives are available for $50 per person, with a maximum of six divers per session and up to four dives per week. Those new to diving can take a resort course for $150 per person, with a limit of four resort courses offered per week. All necessary dive gear is included, making it easy to explore the vibrant marine life below.
A Sanctuary of Comfort
A3’s thoughtful design ensures that every guest enjoys both shared and private spaces. Whether you’re savoring a morning coffee while basking in the gentle trade winds or lounging in the shade with a good book, the yacht’s layout invites tranquility and connection. With its spacious decks and serene atmosphere, A3 transforms your Caribbean journey into an unforgettable escape.
Ready for Adventure
Imagine yourself gliding across the pristine Caribbean waters, embraced by sunshine and the rhythm of the sea. A3 is more than a yacht—it’s your gateway to adventure, luxury, and cherished memories.
Secure your spot today for the vacation of a lifetime! Let A3 be the highlight of your dream getaway in paradise.
1 Master cabin with queen bed and 3 spacious guest cabins with queen-sized beds.
Accommodations | |
---|---|
Cabins: | 4 |
Queen: | 4 |
Single Cabins: | 1 |
Showers: | 4 |
Electric Heads: | 4 |
Engine Details | |
---|---|
2 x 110 HP engines. 21KW generator. | |
Fuel Consumption: | 2 |
Cruising Speed: | 8 |
Max Speed: | - |
Details | |
---|---|
Type: | Cat |
Beam: | 31 Feet |
Draft: | 5 Feet |
Pax: | 8 |
YearBuilt: | 2016 |
Builder: | Lagoon |
Engines: | 2 x 110 HP engines. 21KW generator. |
JetSkis: | No |
Flag: | B.V.I. |
SatTv: | No |
RegNum: | 747810 |
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: | WIFI available aboard the yacht. |
Camcorder: | - |
Books: | Yes |
Board Games: | Yes |
Deck Shower: | Yes |
Water Maker: | Yes 60 gal |
Special Diets: | Yes |
Kosher: | No |
BBQ: | Yes |
Minimum Age: | 8 |
Inverter: | Yes |
Voltages: | 110 |
Water Maker: | Yes 60 gal |
Ice Maker: | Yes |
Sailing Instructions: | No |
Internet Access: | Onboard WIFI |
Hairdryers: | Yes |
Guests Smokes: | On stern steps |
Crew Smokes: | No |
Pets Aboard: | No |
Hammock: | Yes |
Water Sports | |
---|---|
Dinghy size: | Highfield 14ft |
Dinghy hp: | 60 |
Water Skis Adult: | 1 |
Water Skis Kids: | 1 |
Jet Skis: | No |
Kneeboard: | 2 |
Windsurfer: | No |
Snorkel Gear: | Yes |
Tube: | 1 |
Scurfer: | No |
Wake Board: | 1 |
Kayaks 1 Pax: | No |
Kayaks (2 Pax): | No |
Floating Mats: | 1 |
Swim Platform: | STERN SCOOPS |
Boarding Ladder (Loc/Type): | Stern |
Sailing Dinghy: | No |
Beach Games: | Yes |
Fishing Gear: | Yes |
Gear Type: | 2 Trolling and 1Spinning Rod |
Rods: | 3 |
A3 offers diving for certified divers.
Each dive for certified divers is $50 per person per dive paid directly to the crew.
Rental of dive equipment is for the guests cost. The crew will happily arrange to have it onboard when the guests arrive.
Diving Costs information
Captain is a qualified PADI Dive Master
If guests wish to dive, cost is $50 per dive per diver.
CAPTAIN: Kyle Bevan
CHEF: Robyn De Witt
Captain Kyle Bevan grew up in the North West Province of South Africa, where his love for the outdoors was shaped by the wide-open spaces of the bushveld. From a young age, he had a strong connection to nature and adventure, but it wasn’t long before he realized his passion couldn’t be contained to land alone, when he was 17 he discovered sailing — and he’s been hooked ever since.
After school, Kyle went on to study BSc Physics at university while spending as much time as possible on the water through the university sailing clubs. Before long, the call of the ocean grew stronger, and when the opportunity to sail across the Atlantic came up, he jumped at it. That first major passage changed everything, and Kyle decided to put his studies on hold to pursue a full-time career at sea.
Following another Atlantic crossing, Kyle found himself in the British Virgin Islands, where he began working as a Captain. Since then, he’s captained a range of 52ft–70ft catamarans around the Caribbean, exploring places like the British Virgin Islands, St. Vincent and the Grenadines, and St. Lucia.
Kyle holds an RYA Yachtmaster Offshore Endorsement and is also a certified PADI Divemaster. His experience covers everything from itinerary planning and guest entertainment to vessel maintenance, navigation, snorkeling trips, and dive leadership. He’s passionate about making sure guests have an unforgettable experience, both above and below the water.
Known for his easygoing nature, strong work ethic, and love for adventure, Captain Kyle combines South African spirit and professional seamanship to create incredible sailing journeys for every guest who steps aboard.
Robyn De Witt was born and raised on a farm in the Groblersdal/Bronkhorstspruit area of South Africa, where her love for animals and nature first took root—something she fondly remembers through the dolphin curtains still hanging in her childhood bedroom. With a natural passion for people and service, she pursued a BA in Hospitality Management at IIE Varsity College, which launched a successful seven-year career in the hotel industry. Robyn gained extensive experience in reception, event coordination, and guest services at esteemed establishments including the Irene Country Lodge and De Zalze Lodge.
In 2020, Robyn sought a new challenge and joined the automotive industry, where she excelled in vehicle sales, marketing, and administration at Ngiri Auto. It was during this time that a cousin introduced her to the yachting world—a pivotal moment that changed her path.
Since entering the industry, Robyn has thrived as a First Mate/Chef, working on a variety of catamarans ranging from 52ft to 70ft. She brings a unique combination of hospitality expertise, strong work ethic, and a love of the sea to every role she takes on. Dedicated, adaptable, and eager to grow, Robyn is always ready to embrace new challenges and deliver outstanding service at sea.
Robyn and Kyle are so excited to host you on A3 and share all that the Virgin Islands have to offer.







Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX |
---|---|---|---|---|---|---|---|
Winter 2024 to 2025 | $32,000 | $32,500 | $33,000 | $33,500 | $34,000 | $34,500 | $35,000 |
Summer 2025 | $32,000 | $32,500 | $33,000 | $33,500 | $34,000 | $34,500 | $35,000 |
Winter 2025 to 2026 | $32,000 | $32,500 | $33,000 | $33,500 | $34,000 | $34,500 | $35,000 |
Summer 2026 | $32,000 | $32,500 | $33,000 | $33,500 | $34,000 | $34,500 | $35,000 |
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
BVI:
Yacht is able to charter in the BVI
ST. Thomas pick-up and drop-off
MINIMUM NIGHTS: 4,
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.
HALF-BOARD:
Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense.
LOCAL FARE MEAL PLAN: Includes: 7 breakfasts, 5 lunches & 6 dinners.
Requires 2 lunches and 1 dinner ashore at client expense.
SLEEP ABOARD: Sleep aboard the night before charter dates.
Half Day Rate.
Includes snacks, welcome cocktails & continental breakfast. Dinner is to be taken ashore at client expense.
CHRISTMAS/NEW YEARS: 7 night minimum
CHRISTMAS: 1-8 guests @ $40,000, charter must end on 12/27 or earlier
NEW YEARS: 1-8 guests @ $42,000, charter may not start prior to 12/28
X
Available
X
Booked
X
Hold
X
Unavailable
- : Cat
- : 31 Feet
- : 5 Feet
- : 8
- : 2016
- : Lagoon
- : 8
- : 2 x 110 HP engines. 21KW generator.
- : 1
- : No
- : Onboard
- : Kyle Bevan
- : B.V.I.
- : No
- : 747810
Accommodations | |
---|---|
Cabins: | 4 |
Queen: | 4 |
Single Cabins: | 1 |
Showers: | 4 |
Wash Basins: | 4 |
Heads: | 4 |
Electric Heads: | 4 |
Engine Details | |
---|---|
2 x 110 HP engines. 21KW generator. | |
Fuel Consumption: | 2 |
Cruising Speed: | 8 |
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: | WIFI available aboard the yacht. |
# of Videos: | - |
# DVDs/Movies: | Yes |
# CD's: | Bose Surro |
Camcorder: | - |
Books: | Yes |
Board Games: | Yes |
Sun Awning: | Yes |
Deck Shower: | Yes |
Bimini: | Yes |
Water Maker: | Yes 60 gal |
Special Diets: | Yes |
Kosher: | No |
BBQ: | Yes |
# Dine In: | 8 |
Minimum Age: | 8 |
Generator: | 21KW |
Inverter: | Yes |
Voltages: | 110 |
Water Maker: | Yes 60 gal |
Water Cap: | 240gal |
Ice Maker: | Yes |
Sailing Instructions: | No |
Internet Access: | Onboard WIFI |
Gay Charters: | Yes |
Nude: | Inq |
Hairdryers: | Yes |
# Port Hatches: | - |
Guests Smokes: | On stern steps |
Crew Smokes: | No |
Pets Aboard: | No |
Pet Type: | - |
Guest Pets: | - |
Children Ok: | Yes |
Hammock: | Yes |
Windscoops: | No |
Water Sports | |
---|---|
Dinghy size: | Highfield 14ft |
Dinghy hp: | 60 |
Dinghy # pax: | 6 |
Water Skis Adult: | 1 |
Water Skis Kids: | 1 |
Jet Skis: | No |
Wave Runners: | No |
Kneeboard: | 2 |
Windsurfer: | No |
Snorkel Gear: | Yes |
Tube: | 1 |
Scurfer: | No |
Wake Board: | 1 |
Kayaks 1 Pax: | No |
Kayaks (2 Pax): | No |
Floating Mats: | 1 |
Swim Platform: | STERN SCOOPS |
Boarding Ladder (Loc/Type): | Stern |
Sailing Dinghy: | No |
Beach Games: | Yes |
Fishing Gear: | Yes |
Gear Type: | 2 Trolling and 1Spinning Rod |
Rods: | 3 |
A3 offers diving for certified divers.
Each dive for certified divers is $50 per person per dive paid directly to the crew.
Rental of dive equipment is for the guests cost. The crew will happily arrange to have it onboard when the guests arrive.
Diving Costs information
Captain is a qualified PADI Dive Master
If guests wish to dive, cost is $50 per dive per diver.
CAPTAIN: Kyle Bevan
CHEF: Robyn De Witt
Captain Kyle Bevan grew up in the North West Province of South Africa, where his love for the outdoors was shaped by the wide-open spaces of the bushveld. From a young age, he had a strong connection to nature and adventure, but it wasn’t long before he realized his passion couldn’t be contained to land alone, when he was 17 he discovered sailing — and he’s been hooked ever since.
After school, Kyle went on to study BSc Physics at university while spending as much time as possible on the water through the university sailing clubs. Before long, the call of the ocean grew stronger, and when the opportunity to sail across the Atlantic came up, he jumped at it. That first major passage changed everything, and Kyle decided to put his studies on hold to pursue a full-time career at sea.
Following another Atlantic crossing, Kyle found himself in the British Virgin Islands, where he began working as a Captain. Since then, he’s captained a range of 52ft–70ft catamarans around the Caribbean, exploring places like the British Virgin Islands, St. Vincent and the Grenadines, and St. Lucia.
Kyle holds an RYA Yachtmaster Offshore Endorsement and is also a certified PADI Divemaster. His experience covers everything from itinerary planning and guest entertainment to vessel maintenance, navigation, snorkeling trips, and dive leadership. He’s passionate about making sure guests have an unforgettable experience, both above and below the water.
Known for his easygoing nature, strong work ethic, and love for adventure, Captain Kyle combines South African spirit and professional seamanship to create incredible sailing journeys for every guest who steps aboard.
Robyn De Witt was born and raised on a farm in the Groblersdal/Bronkhorstspruit area of South Africa, where her love for animals and nature first took root—something she fondly remembers through the dolphin curtains still hanging in her childhood bedroom. With a natural passion for people and service, she pursued a BA in Hospitality Management at IIE Varsity College, which launched a successful seven-year career in the hotel industry. Robyn gained extensive experience in reception, event coordination, and guest services at esteemed establishments including the Irene Country Lodge and De Zalze Lodge.
In 2020, Robyn sought a new challenge and joined the automotive industry, where she excelled in vehicle sales, marketing, and administration at Ngiri Auto. It was during this time that a cousin introduced her to the yachting world—a pivotal moment that changed her path.
Since entering the industry, Robyn has thrived as a First Mate/Chef, working on a variety of catamarans ranging from 52ft to 70ft. She brings a unique combination of hospitality expertise, strong work ethic, and a love of the sea to every role she takes on. Dedicated, adaptable, and eager to grow, Robyn is always ready to embrace new challenges and deliver outstanding service at sea.
Robyn and Kyle are so excited to host you on A3 and share all that the Virgin Islands have to offer.
BREAKFAST
Classic Eggs Benedict
Soft-poached farm egg nestled on a toasted English muffin with ripe avocado and shaved country ham, finished with a velvety hollandaise.
Indulgent Brioche French Toast
Thick-cut brioche soaked in vanilla cream, griddled to golden perfection, topped with macerated seasonal berries and a dark chocolate drizzle.
Gourmet Breakfast Burritos
Scrambled eggs, smoked bacon, fire-roasted corn salsa, avocado, and chipotle aioli wrapped in a warm tortilla.
The All-American Morning
Crisp potato hash layered with smoky bacon, aged cheddar, vine-ripened tomatoes, and crowned with a sunny-side-up egg.
Continental Artisan Spread
An elegant display of freshly baked pastries, seasonal fruits, cured meats, imported cheeses, artisan jams, and rustic toasts.
Seasonal Smoothie Bowls
A refreshing medley of yogurt-based smoothie bowls, blended with tropical fruits and topped with house-made granola and edible flowers.
Gourmet Bagel Bar
Curated toppings including:
– Smoked salmon tartare with herbed cream cheese & avocado
– Brie, fig compote & caramelized onion
– Bacon, free-range egg & aged cheddar
LUNCH
Roasted Quinoa Power Bowl
Honey-roasted butternut and beetroot, grilled herb-marinated chicken, crumbled feta, and cherry tomatoes atop peppery arugula and quinoa.
Trio of Gourmet Sliders
A tasting board of handcrafted mini burgers: grass-fed beef, slow-braised pork, and spiced chicken, served on artisanal rolls with a dressed microgreen salad.
Mediterranean Mezze Platter
Chargrilled lamb skewers, house-made tzatziki, creamy hummus, traditional Greek salad, and grilled pita wedges.
Coastal Baja Tacos
Choice of chipotle pulled chicken or grilled local fish with fire-roasted corn, guacamole, pico de gallo, lettuce, and smoked sour cream.
Caribbean Shrimp & Rice Bowl
Jerk-marinated prawns, black beans, pineapple, and mango served over cilantro-infused brown rice with a silky avocado crema.
Thai Green Coconut Curry
Succulent chicken simmered in a fragrant coconut green curry, served with jasmine rice and seasonal steamed vegetables.
Spiced Mahi-Mahi with Mango Relish
Jerk-rubbed mahi mahi, flame-seared and served with mango salsa, crisp plantains, and herb-infused coconut rice.
APPETIZERS
Heirloom Caprese Skewers with balsamic pearls
Prosciutto-Wrapped Watermelon & Feta Bites with fresh mint
Grilled Eggplant, Roma Tomato & Mozzarella Stacks with basil oil
Chilled Summer Rolls with shrimp, crisp vegetables & peanut-soy dipping sauce
Baked Feta Rolls drizzled in warm chili-infused honey
Mini Tomato Tartlets with a basil pesto glaze
Smoked Salmon Crostini with garlic-herb cream cheese and microgreens
MAIN COURSES
Beef Tenderloin Medallions
Grilled to perfection, topped with a mushroom and green peppercorn demi-glace, served with truffled mashed potatoes, garlic butter asparagus, and roasted baby carrots.
Truffle Mac & Cheese Bake
A rich three-cheese blend with caramelized onion and chorizo, oven-baked and paired with a crisp seasonal garden salad.
Stuffed Free-Range Chicken Breast
Filled with baby spinach, sundried tomato, and creamy feta, served alongside roasted Mediterranean vegetables and parmesan-crusted baby potatoes.
Shrimp & Bacon Alfredo
Creamy linguine with cherry tomatoes, seared shrimp, and crispy bacon, complemented by a pomegranate, pecan, and feta garden salad.
Panko-Crusted Red Snapper
Oven-baked with parmesan and herb crust, served with fried plantains, roasted broccoli and cauliflower, and citrus-dressed calypso slaw.
Honey-Mustard Glazed Pork Tenderloin
Slow-roasted pork medallions with cinnamon sweet potato mash, blistered green beans, and vibrant rainbow slaw tossed in pineapple vinaigrette.
DESSERTS
Vanilla Bean Panna Cotta with wild berry compote
New York Cheesecake on an Oreo crust, topped with dark chocolate ganache
House-Churned Ice Cream — flavors like Passionfruit, Pina Colada, and Cosmopolitan
Brownie Tiramisu with espresso mascarpone
Mini Peach Upside-Down Cakes with Chantilly cream
Black Forest Parfaits with cherry compote & whipped chocolate mousse
Warm Malva Pudding with homemade custard or vanilla ice cream







Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX |
---|---|---|---|---|---|---|---|
Winter 2024 to 2025 | $32,000 | $32,500 | $33,000 | $33,500 | $34,000 | $34,500 | $35,000 |
Summer 2025 | $32,000 | $32,500 | $33,000 | $33,500 | $34,000 | $34,500 | $35,000 |
Winter 2025 to 2026 | $32,000 | $32,500 | $33,000 | $33,500 | $34,000 | $34,500 | $35,000 |
Summer 2026 | $32,000 | $32,500 | $33,000 | $33,500 | $34,000 | $34,500 | $35,000 |
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
BVI:
Yacht is able to charter in the BVI
ST. Thomas pick-up and drop-off
MINIMUM NIGHTS: 4,
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.
HALF-BOARD:
Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense.
LOCAL FARE MEAL PLAN: Includes: 7 breakfasts, 5 lunches & 6 dinners.
Requires 2 lunches and 1 dinner ashore at client expense.
SLEEP ABOARD: Sleep aboard the night before charter dates.
Half Day Rate.
Includes snacks, welcome cocktails & continental breakfast. Dinner is to be taken ashore at client expense.
CHRISTMAS/NEW YEARS: 7 night minimum
CHRISTMAS: 1-8 guests @ $40,000, charter must end on 12/27 or earlier
NEW YEARS: 1-8 guests @ $42,000, charter may not start prior to 12/28