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: JAKE DYER
CHEF: MAIA GIFFORD
Born and raised in New Jersey, I discovered my passion for sailing at an early age. My journey led me to Southern Methodist University in Dallas, Texas, where I studied Mathematics and Finance. During a transformative semester abroad in Switzerland, I seized the opportunity to travel extensively throughout Europe, deepening my love for adventure.
After realizing my heart belonged at sea, I moved to South Africa to earn my Captain's license. My maritime career took me to the Mediterranean, where I enjoyed a thrilling season sailing picturesque coastlines and the beautiful Virgin Islands where I have worked as a freelance captain.
In addition to my sailing experience, I’ve served as an EMT and a lifeguard, prioritizing safety and preparedness in all my endeavors. I also worked as a sailing coach, sharing my knowledge and enthusiasm with aspiring sailors.
Most recently, I became a Dive Master in Honduras, further enriching my skills both above and below the water. When I’m not sailing or diving, I love kitesurfing, always on the lookout for the next adventure.
Now based in the British Virgin Islands, I’m excited to share my passion for sailing with guests, offering unforgettable charter experiences filled with exploration, relaxation, and the breathtaking beauty of the open sea.
Maia grew up in a small town north of Boston, Massachusetts in a family of entertainers. Whether it was hosting extended family for Christmas Eve dinner, gathering neighbors to watch sports events, or welcoming friends for a homemade brunch, something was always going on at the Gifford house. Any good party is never complete without the food and Maia was taught from a young age that homemade is always best. Her parents ignited a desire to learn to make anything from scratch and to try to replicate favorite dishes from trips abroad.
After graduating from Worcester Polytechnic Institute with an Environmental Engineering degree, Maia hoped for something more than the typical 9-5 desk job that her degree promised and decided to take some time off to explore the world. While searching for a way to affordably travel Europe for the summer, Maia stumbled upon a position as a yacht chef. This job combined her love for cooking and entertaining with her desire for adventure and spontaneity. What was meant to be one summer has now turned into three years of working charters in the Mediterranean, Caribbean, and French Polynesia. In each new location Maia has learned new skills from locals and fellow yacht chefs that she’s excited to bring to you on charter.
Jake and Maia met the summer of 2023, both working together for the same yacht company in Croatia. They became fast friends after a week trip to Albania with mutual friends that same summer. This fun active duo forward to hosting you onboard their spacious and beautiful yacht A3!
Join them for a journey where the horizon is just the beginning!







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
- : Jake Dyer
- : 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: JAKE DYER
CHEF: MAIA GIFFORD
Born and raised in New Jersey, I discovered my passion for sailing at an early age. My journey led me to Southern Methodist University in Dallas, Texas, where I studied Mathematics and Finance. During a transformative semester abroad in Switzerland, I seized the opportunity to travel extensively throughout Europe, deepening my love for adventure.
After realizing my heart belonged at sea, I moved to South Africa to earn my Captain's license. My maritime career took me to the Mediterranean, where I enjoyed a thrilling season sailing picturesque coastlines and the beautiful Virgin Islands where I have worked as a freelance captain.
In addition to my sailing experience, I’ve served as an EMT and a lifeguard, prioritizing safety and preparedness in all my endeavors. I also worked as a sailing coach, sharing my knowledge and enthusiasm with aspiring sailors.
Most recently, I became a Dive Master in Honduras, further enriching my skills both above and below the water. When I’m not sailing or diving, I love kitesurfing, always on the lookout for the next adventure.
Now based in the British Virgin Islands, I’m excited to share my passion for sailing with guests, offering unforgettable charter experiences filled with exploration, relaxation, and the breathtaking beauty of the open sea.
Maia grew up in a small town north of Boston, Massachusetts in a family of entertainers. Whether it was hosting extended family for Christmas Eve dinner, gathering neighbors to watch sports events, or welcoming friends for a homemade brunch, something was always going on at the Gifford house. Any good party is never complete without the food and Maia was taught from a young age that homemade is always best. Her parents ignited a desire to learn to make anything from scratch and to try to replicate favorite dishes from trips abroad.
After graduating from Worcester Polytechnic Institute with an Environmental Engineering degree, Maia hoped for something more than the typical 9-5 desk job that her degree promised and decided to take some time off to explore the world. While searching for a way to affordably travel Europe for the summer, Maia stumbled upon a position as a yacht chef. This job combined her love for cooking and entertaining with her desire for adventure and spontaneity. What was meant to be one summer has now turned into three years of working charters in the Mediterranean, Caribbean, and French Polynesia. In each new location Maia has learned new skills from locals and fellow yacht chefs that she’s excited to bring to you on charter.
Jake and Maia met the summer of 2023, both working together for the same yacht company in Croatia. They became fast friends after a week trip to Albania with mutual friends that same summer. This fun active duo forward to hosting you onboard their spacious and beautiful yacht A3!
Join them for a journey where the horizon is just the beginning!
BREAKFAST
All breakfasts served with fresh fruit, coffee, tea, and juice
Eggs Benedict
with crispy bacon and homemade browned butter hollandaise
Shakshuka
topped with crumbled feta and avocado, served with crusty bread for dipping
Avocado Toast
served on fresh sourdough with hot honey and a fried egg, topped with pickled red onions
Crispy Zucchini Fritters
topped with garlic labneh, smoked salmon, and a poached egg
Breakfast Burritos
filled with roasted sweet potatoes, black beans, chorizo, avocado, and cheesy scrambled eggs
Blueberry Lemon Ricotta Pancakes
accompanied by crispy bacon and scrambled eggs
Croque Madame
toasted brioche filled with bechamel, gouda, and ham, broiled and topped with a fried egg
LUNCH
Local Ahi Tuna Poke Bowls
with sushi rice, wakame seaweed salad, shredded carrots, cucumbers, mango, and pickled ginger, topped with a sriracha aioli
Chopped Kale Caesar Salad
with homemade Caesar dressing, topped with blackened chicken
Summer Flank Steak Salad
with grilled corn, cherry tomatoes, red onion, avocado, crispy potatoes, and a creamy cilantro lime dressing
Blackened Mahi Mahi Tacos
served in corn tortillas with mango pineapple salsa and a cilantro lime crema
Cold Peanut Noodle Salad
with ribbons of cucumber, carrots, and cabbage, homemade peanut sauce, topped with sweet chili prawns
Homemade Falafel Bowls
with quinoa tabbouleh, roasted sweet potatoes, avocado, beet hummus, and a lemon tahini drizzle
BBQ Pulled Pork Sliders
served on toasted buns with an Asian slaw and accompanied by crispy potato wedges and Caesar salad
HAPPY HOUR BITES
Grazing board of local and imported meats and cheeses accompanied by an assortment jams, fruits, and crackers
Sweet and savory pastries including one with zucchini, goat cheese, and honey and another with fig jam, brie, and pistachios
Classic shrimp cocktail with homemade cocktail sauce
Toasted French bread topped with a medley of tomatoes, garlic, basil, and balsamic vinegar
Homemade crab cakes with a tangy remoulade sauce
Vietnamese summer rolls filled with shrimp or tofu and an assortment of fresh vegetables accompanied by peanut and sweet chili sauces
Baked brie topped with chopped pistachios and honey, served with toasted bread
Crostini topped with thinly sliced steak, caramelized onions, and herbed cream cheese
DINNER
Seared Mahi Mahi
with a vanilla rum sauce, coconut rice, and tropical vegetables
Crispy Skin Red Snapper
over creamy whipped sweet potatoes with stir fried maple soy carrots and zucchini
Miso Glazed Sea Bass
with forbidden black rice and grilled bok choy, over a mango lime beurre blanc
Steak au Poivre
seared NY strip steak with homemade peppercorn sauce, served over parsnip purée, with grilled asparagus
Brazilian Moqueca
sea bass, prawns, and mussels poached in a coconut, tomato, and lime broth, served over cilantro lime rice, accompanied by Pão de Queijo (Brazilian cheese bread)
Blackened Salmon
over creamy parmesan risotto with a fresh mango pineapple salsa
Surf ‘n Turf
seared filet mignon topped with a creamy Cajun shrimp sauce served with crispy roast potatoes and grilled haricot vert
DESSERT
Individual Lemon Tarts
a tangy lemon curd tart topped with fresh berries
Chocolate Mousse
topped with freshly whipped cream and chocolate shavings
Coconut Ice Cream Bars
a toasted coconut crust topped with homemade coconut ice cream and finished with a chocolate magic shell
Classic Crème Brûlée
creamy vanilla custard topped with caramelized sugar
Lime Posset
a tangy and creamy lime custard, topped with toasted coconut
Fresh Fruit Salad
with honey lime dressing
Ice Cream Sandwiches
homemade chocolate chip cookies, filled with vanilla ice cream and rolled in rainbow sprinkles







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