BACCHUS
BACCHUS is a 2025 Fountaine Pajot Samana 59 that pairs modern sailing luxury with a fine-dining soul. Sleeps 8 in 4 cabins: 1 spacious Master suite and 3 Queen cabins—each with a private ensuite, boutique amenities, and personal climate control. Standout: a Europe-trained chef with Michelin-star pedigree crafting tasting menus, paired by a captain who’s a certified sommelier curating the wine. Between courses, fly on Lift eFoils, dive with Seabobs, paddle to hidden coves, or sprawl on superyacht-level inflatables. Coffee on the foredeck, Champagne on the flybridge, and starlit dinners aft—this is a charter designed to be savored. Come hungry. Leave obsessed.
4 queen cabins with en-suite for up to 8 guests
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | 4 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Electric Heads: | 4 |
| Engine Details | |
|---|---|
| Volvo Penta D3-150 Cummins Onan | |
| Fuel Consumption: | - |
| Cruising Speed: | - |
| Max Speed: | - |
| Details | |
|---|---|
| Type: | Cat |
| Beam: | 35 Feet |
| Draft: | 6 Feet |
| Pax: | 8 |
| YearBuilt: | 2025 |
| Builder: | Fountaine Pajot |
| Engines: | Volvo Penta D3-150 Cummins Onan |
| JetSkis: | No |
| Flag: | BVI |
| RegNum: | 753966 |
| 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: | No |
| Sat Tv: | Starlink |
| Camcorder: | - |
| Books: | Yes |
| Board Games: | Yes |
| Deck Shower: | Yes |
| Water Maker: | Yes |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | Yes |
| Minimum Age: | 1 |
| Inverter: | Yes |
| Voltages: | 120/160 |
| Water Maker: | Yes |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Hairdryers: | Yes |
| Guests Smokes: | No |
| Crew Smokes: | Inq |
| Pets Aboard: | No |
| Hammock: | No |
| Water Sports | |
|---|---|
| Dinghy size: | Highfield 420 14' |
| Dinghy hp: | 70 |
| Water Skis Adult: | No |
| Water Skis Kids: | No |
| Jet Skis: | No |
| Kneeboard: | No |
| Windsurfer: | No |
| Snorkel Gear: | 10 |
| Tube: | Yes |
| Scurfer: | No |
| Wake Board: | 1 |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | No |
| Floating Mats: | No |
| Swim Platform: | Yes |
| Boarding Ladder (Loc/Type): | Yes |
| Sailing Dinghy: | - |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | Rods & Tackle |
| Rods: | 2 |
Evanne grew up in the Netherlands, where her love for the sea was shaped by childhood days cruising the Dutch canals with her parents. From an early age, coastal cities, island exploration, sailing, and watersports played a major role in her life—fostering a deep connection to the water that has only grown stronger over time.
With Indonesian roots and a family that embraced the bon vivant lifestyle, Evanne was raised in a home where delicious food, long dinners, and joyful gatherings were the norm. Hospitality and a love for the good life came naturally. After earning a degree in International Hospitality Studies & Entrepreneurship, she built a successful career in restaurants—working as a hostess, barista, and mixologist. Her growing passion for wine led her to the Wine Academy in Amsterdam, where she completed the Wine & Spirits Educational Trust (WSET) program. She went on to work as a sommelier in several Michelin-starred restaurants in the Netherlands and Denmark, including Geranium, the World’s Best Restaurant in 2022.
Despite her success in fine dining, Evanne’s passion for the ocean never faded. She went on to earn her RYA Yachtmaster Offshore certification in South Africa and began working charters throughout the Mediterranean, particularly in Croatia and Greece. It was during this time that the world of yachting revealed a new path—one where she could merge her hospitality expertise with her love of sailing.
Evanne made the bold decision to leave her sommelier career behind and fully embrace life at sea as a skipper. Together with her partner, Chef Stijn, she now brings over six years of shared experience, hospitality excellence, and adventurous spirit to every charter. Well-acquainted with the waters, islands, and local gems of the British Virgin Islands, Evanne and Stijn delight in creating extraordinary guest experiences—from uncovering secret anchorages to recommending the best land-based activities. Their passion for sailing, travel, and warm, genuine service makes them a dynamic team dedicated to crafting unforgettable memories on the water.
Chef Stijn
Growing up in the south of the Netherlands, Chef Stijn knew from an early age that he was destined for the kitchen. He began refining his culinary skills under the mentorship of top chefs and later graduated from the prestigious Cas Spijkers Academy, renowned for its rigorous training in classical French techniques.
His career launched in Michelin-starred kitchens, where he spent six years mastering every station—eventually rising to Chef de Partie and Sous Chef. Always eager to broaden his culinary horizons, Stijn ventured abroad to Norway and Denmark, where he embraced the purity and innovation of Nordic cuisine.
Passionate about both food and travel, Stijn spent a year exploring Asia, immersing himself in its diverse flavors, techniques, and culinary traditions. These experiences continue to inspire his globally influenced cooking style, blending refined European classics with vibrant African flavors, delicate Asian dishes, and timeless American favorites.
His yachting journey began with two successful charter seasons in the Mediterranean before leading him to the Caribbean, where he served as a private chef for ultra-high-net-worth guests on exclusive estates and islands, including Necker Island and Moskito Island.
With a foundation rooted in French technique and a creative approach that knows no borders, Stijn brings both precision and passion to the galley. He bakes artisanal sourdough bread, crafts pastries and gelato from scratch, and is always ready to prepare the freshest catch with flair. His attention to dietary needs and culinary preferences ensures every guest enjoys meals that are not only delicious but tailored to their lifestyle.
Now returning to the water alongside Captain Evanne aboard Bacchus, Chef Stijn blends fine-dining sophistication with bistro-style warmth and global inspiration—creating unforgettable culinary experiences at sea.
DAY BREAK
All breakfasts are served with a shared fruit platter.
Indian Eggs
Sourdough toast with avocado, scrambled eggs, Indian curry béchamel, smoked cheddar, crispy shallots, and fresh coriander.
Smoothie Pairing – Green Detox Smoothie: Avocado, Greek yogurt, kale, spinach, lime, apple, and cucumber.
Banana Bread
Baked with white chocolate and blueberries.
Mexican Breakfast Tacos
Flour tortillas with sirloin steak, avocado, fried egg, pickled red onion, cotija cheese, and green herb salsa.
Smoothie Pairing – Tropical Smoothie: Pineapple, mango, coconut water, and chia.
Tunisian Shakshuka
Poached eggs in tomato sauce with smoked peppers, caramelized onions, feta, spring onion, and parsley.
Smoothie Pairing – Peanut Butter Power Smoothie: Banana, peanut butter, nutmeg, cinnamon, and almond milk.
American Eggs Florentine Royale
English muffin, garlic spinach, smoked salmon, poached eggs, hollandaise, and green onion.
Smoothie Pairing – Overnight Chia Mix: Mango, coconut, and coffee.
Italian Eggs
Ciabatta toast, arugula, garlic mushrooms, sunny-side-up egg, puffed cherry tomatoes, parmesan, and olive oil.
Smoothie Pairing – Tiramisu Overnight Oats: Almonds and cocoa.
Turkish Eggs
Herbed garlic yogurt with smoked-paprika chili butter, poached eggs, and flatbread.
Smoothie Pairing – Mocha Morning Mix: Banana, espresso, chocolate protein powder, and oat milk.
English Breakfast
Eggs of your choice with sticky bacon, beans in tomato sauce, potato rösti, Portobello mushroom, sausage, and black pudding.
Smoothie Pairing – Berry Boost Smoothie: Greek yogurt, strawberry, blueberry, raspberry, vanilla, and almond milk.
Additional breakfast offerings include:
Vanilla Waffles with fried chicken, bacon, and maple syrup butter;
Carrot Cake with ginger, pecans, and lemon cream-cheese frosting;
Crêpes with lemon-pistachio butter and crumble;
Cinnamon Rolls with vanilla glaze;
French Toast with berries and coffee-Oreo butter.
MIDDAY
Hawaiian Poke Bowl
Sushi rice with spicy salmon, pineapple, pickled purple cabbage, carrots, avocado, and miso mayo; served with spicy edamame, wakame salad, and chicken gyoza.
Peruvian Ceviche
Tuna ceviche with smashed lime avocado, roasted cherry tomatoes, sweet potato, green herb salsa, blackened garlic corn, pickled shallots, and crispy quinoa.
Buddha Bowl
Black rice, feta, avocado, crispy chickpeas, falafel, spinach, edamame, roasted sweet potato, courgette, beetroot pesto, and grilled chicken thighs.
Open Sandwiches
Sourdough bread topped with beer-battered cod, sauce ravigote, coleslaw, pickled onion, and parsley; or arugula, smoked red peppers, roasted zucchini, tenderloin steak, chimichurri, and crispy potato.
Korean Bibimbap
Short-grain rice with soy-marinated short-rib beef, bean sprouts, stir-fried spinach, soy shiitake, sesame carrots, grilled courgette, cucumber, and soy egg yolk with gochujang.
Spanish Paella
Saffron seafood paella with mussels, clams, and prawns. Served with crispy garlic tomato bread and aioli, fried Padrón peppers, Jamón Ibérico, Manchego cheese, crispy calamari, chilled gazpacho, and a Spanish mixed salad.
Burger Lunch
Toasted brioche bun with smashed beef burger, butter lettuce, caramelized onion, bacon, and “Big Mac” sauce; served with grilled sweet corn, sweet potato fries with truffle mayo, and Caesar salad.
HORS D’OEUVRES
Arancini
Filled with Comté cheese and lemon-sriracha mayonnaise.
Potato Parmesan Schiacciata
With smoked pepper-lime dip.
Cauliflower Cheese Croquettes
With chorizo mayonnaise.
Crispy Polenta Fries
With confit garlic aioli.
Onion Bhaji
With yogurt-ginger-cucumber dip.
Chicken Karaage
With chili togarashi dip.
Empanadas
With chimichurri sauce.
MAIN
Surf & Turf Night
Tenderloin steak with caramelized onions, mushrooms, and peppercorn sauce, paired with grilled shrimp in herb lemon-garlic butter. Served with truffle-parmesan fries, pesto mayo, onion rings, and green salad with peas and asparagus.
Indian Night
Aloo gobi and chicken tikka masala with garlic-cheese naan, cardamom yogurt dip, cumin-roasted green beans, and pilau rice.
Mexican Night
Tequila-lime shrimp and chicken mole with roasted corn in chipotle-mezcal butter, pineapple salsa, burnt-jalapeño salsa, loaded nachos, cumin black beans, and coleslaw.
Italian Night
Pumpkin risotto, pan-fried seabass, onion-roasted focaccia, and arugula-burrata salad with peach and pumpkin-seed dressing.
Japanese Night
Sushi rice with panko-soy sirloin katsu, katsu curry, pickled carrot, furikake, spring onion, and crispy green cabbage.
Greek Night
BBQ lamb over garlic-parsley yogurt; grilled pulpo in spicy tomato sauce; pita, tzatziki, muhammara, baba ganoush, watermelon-feta salad, and thyme-roasted potatoes.
Caribbean Night
Pork ribs with ginger-pineapple glaze; grilled snapper with mango salsa; coleslaw with raisins; crispy potato wedges with smoked-pepper mayo; grilled corn with jerk butter; and garlic-roasted broccolini.
DESSERT
Espresso Martini Foam
With chocolate brownie, coffee granita, and almond crumble.
Masala Chai Tart
With mango sorbet.
Smoked Vanilla Tart
With macadamia nuts and cinnamon.
Dark Chocolate Moelleux
With vanilla ice cream.
Salted Caramel Miso Tart
With banana-yuzu sorbet.
Rhubarb & Vanilla Crème Brûlée
Classic baked custard with a caramelized sugar top.
Almond Lime Rum Cake
With coconut sorbet.
| 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 | $44,000 | $45,000 | $46,000 | $47,000 | $48,000 | $49,000 | $50,000 | ||||
| Summer 2026 | $44,000 | $45,000 | $46,000 | $47,000 | $48,000 | $49,000 | $50,000 | ||||
| Winter 2026 to 2027 | $44,000 | $45,000 | $46,000 | $47,000 | $48,000 | $49,000 | $50,000 | ||||
| Summer 2027 | $44,000 | $45,000 | $46,000 | $47,000 | $48,000 | $49,000 | $50,000 |
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
Christmas Week
• $60,000 | 2–8 guests
• Must end on or before December 26
New Year’s Week
• $65,000 | 2–8 guests ** Booked **
• 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
- : 35 Feet
- : 6 Feet
- : 8
- : 2025
- : Fountaine Pajot
- : Volvo Penta D3-150 Cummins Onan
- : No
- : No
- : Yacht offers Rendezvous Diving only
- : Evanne Soeten
- : BVI
- : 753966
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | 4 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Wash Basins: | 4 |
| Heads: | - |
| Electric Heads: | 4 |
| Engine Details | |
|---|---|
| Volvo Penta D3-150 Cummins Onan | |
| Fuel Consumption: | - |
| Cruising Speed: | - |
| 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: | No |
| Sat Tv: | Starlink |
| # of Videos: | - |
| # DVDs/Movies: | No |
| # CD's: | - |
| Camcorder: | - |
| Books: | Yes |
| Board Games: | Yes |
| Sun Awning: | - |
| Deck Shower: | Yes |
| Bimini: | - |
| Water Maker: | Yes |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | Yes |
| # Dine In: | 4 I |
| Minimum Age: | 1 |
| Generator: | Yes |
| Inverter: | Yes |
| Voltages: | 120/160 |
| Water Maker: | Yes |
| Water Cap: | - |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Inq |
| Nude: | Inq |
| Hairdryers: | Yes |
| # Port Hatches: | - |
| Guests Smokes: | No |
| Crew Smokes: | Inq |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | No |
| Children Ok: | Yes |
| Hammock: | No |
| Windscoops: | - |
| Water Sports | |
|---|---|
| Dinghy size: | Highfield 420 14' |
| Dinghy hp: | 70 |
| Dinghy # pax: | 8 |
| Water Skis Adult: | No |
| Water Skis Kids: | No |
| Jet Skis: | No |
| Wave Runners: | No |
| Kneeboard: | No |
| Windsurfer: | No |
| Snorkel Gear: | 10 |
| Tube: | Yes |
| Scurfer: | No |
| Wake Board: | 1 |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | No |
| Floating Mats: | No |
| Swim Platform: | Yes |
| Boarding Ladder (Loc/Type): | Yes |
| Sailing Dinghy: | - |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | Rods & Tackle |
| Rods: | 2 |
Evanne grew up in the Netherlands, where her love for the sea was shaped by childhood days cruising the Dutch canals with her parents. From an early age, coastal cities, island exploration, sailing, and watersports played a major role in her life—fostering a deep connection to the water that has only grown stronger over time.
With Indonesian roots and a family that embraced the bon vivant lifestyle, Evanne was raised in a home where delicious food, long dinners, and joyful gatherings were the norm. Hospitality and a love for the good life came naturally. After earning a degree in International Hospitality Studies & Entrepreneurship, she built a successful career in restaurants—working as a hostess, barista, and mixologist. Her growing passion for wine led her to the Wine Academy in Amsterdam, where she completed the Wine & Spirits Educational Trust (WSET) program. She went on to work as a sommelier in several Michelin-starred restaurants in the Netherlands and Denmark, including Geranium, the World’s Best Restaurant in 2022.
Despite her success in fine dining, Evanne’s passion for the ocean never faded. She went on to earn her RYA Yachtmaster Offshore certification in South Africa and began working charters throughout the Mediterranean, particularly in Croatia and Greece. It was during this time that the world of yachting revealed a new path—one where she could merge her hospitality expertise with her love of sailing.
Evanne made the bold decision to leave her sommelier career behind and fully embrace life at sea as a skipper. Together with her partner, Chef Stijn, she now brings over six years of shared experience, hospitality excellence, and adventurous spirit to every charter. Well-acquainted with the waters, islands, and local gems of the British Virgin Islands, Evanne and Stijn delight in creating extraordinary guest experiences—from uncovering secret anchorages to recommending the best land-based activities. Their passion for sailing, travel, and warm, genuine service makes them a dynamic team dedicated to crafting unforgettable memories on the water.
Chef Stijn
Growing up in the south of the Netherlands, Chef Stijn knew from an early age that he was destined for the kitchen. He began refining his culinary skills under the mentorship of top chefs and later graduated from the prestigious Cas Spijkers Academy, renowned for its rigorous training in classical French techniques.
His career launched in Michelin-starred kitchens, where he spent six years mastering every station—eventually rising to Chef de Partie and Sous Chef. Always eager to broaden his culinary horizons, Stijn ventured abroad to Norway and Denmark, where he embraced the purity and innovation of Nordic cuisine.
Passionate about both food and travel, Stijn spent a year exploring Asia, immersing himself in its diverse flavors, techniques, and culinary traditions. These experiences continue to inspire his globally influenced cooking style, blending refined European classics with vibrant African flavors, delicate Asian dishes, and timeless American favorites.
His yachting journey began with two successful charter seasons in the Mediterranean before leading him to the Caribbean, where he served as a private chef for ultra-high-net-worth guests on exclusive estates and islands, including Necker Island and Moskito Island.
With a foundation rooted in French technique and a creative approach that knows no borders, Stijn brings both precision and passion to the galley. He bakes artisanal sourdough bread, crafts pastries and gelato from scratch, and is always ready to prepare the freshest catch with flair. His attention to dietary needs and culinary preferences ensures every guest enjoys meals that are not only delicious but tailored to their lifestyle.
Now returning to the water alongside Captain Evanne aboard Bacchus, Chef Stijn blends fine-dining sophistication with bistro-style warmth and global inspiration—creating unforgettable culinary experiences at sea.
DAY BREAK
All breakfasts are served with a shared fruit platter.
Indian Eggs
Sourdough toast with avocado, scrambled eggs, Indian curry béchamel, smoked cheddar, crispy shallots, and fresh coriander.
Smoothie Pairing – Green Detox Smoothie: Avocado, Greek yogurt, kale, spinach, lime, apple, and cucumber.
Banana Bread
Baked with white chocolate and blueberries.
Mexican Breakfast Tacos
Flour tortillas with sirloin steak, avocado, fried egg, pickled red onion, cotija cheese, and green herb salsa.
Smoothie Pairing – Tropical Smoothie: Pineapple, mango, coconut water, and chia.
Tunisian Shakshuka
Poached eggs in tomato sauce with smoked peppers, caramelized onions, feta, spring onion, and parsley.
Smoothie Pairing – Peanut Butter Power Smoothie: Banana, peanut butter, nutmeg, cinnamon, and almond milk.
American Eggs Florentine Royale
English muffin, garlic spinach, smoked salmon, poached eggs, hollandaise, and green onion.
Smoothie Pairing – Overnight Chia Mix: Mango, coconut, and coffee.
Italian Eggs
Ciabatta toast, arugula, garlic mushrooms, sunny-side-up egg, puffed cherry tomatoes, parmesan, and olive oil.
Smoothie Pairing – Tiramisu Overnight Oats: Almonds and cocoa.
Turkish Eggs
Herbed garlic yogurt with smoked-paprika chili butter, poached eggs, and flatbread.
Smoothie Pairing – Mocha Morning Mix: Banana, espresso, chocolate protein powder, and oat milk.
English Breakfast
Eggs of your choice with sticky bacon, beans in tomato sauce, potato rösti, Portobello mushroom, sausage, and black pudding.
Smoothie Pairing – Berry Boost Smoothie: Greek yogurt, strawberry, blueberry, raspberry, vanilla, and almond milk.
Additional breakfast offerings include:
Vanilla Waffles with fried chicken, bacon, and maple syrup butter;
Carrot Cake with ginger, pecans, and lemon cream-cheese frosting;
Crêpes with lemon-pistachio butter and crumble;
Cinnamon Rolls with vanilla glaze;
French Toast with berries and coffee-Oreo butter.
MIDDAY
Hawaiian Poke Bowl
Sushi rice with spicy salmon, pineapple, pickled purple cabbage, carrots, avocado, and miso mayo; served with spicy edamame, wakame salad, and chicken gyoza.
Peruvian Ceviche
Tuna ceviche with smashed lime avocado, roasted cherry tomatoes, sweet potato, green herb salsa, blackened garlic corn, pickled shallots, and crispy quinoa.
Buddha Bowl
Black rice, feta, avocado, crispy chickpeas, falafel, spinach, edamame, roasted sweet potato, courgette, beetroot pesto, and grilled chicken thighs.
Open Sandwiches
Sourdough bread topped with beer-battered cod, sauce ravigote, coleslaw, pickled onion, and parsley; or arugula, smoked red peppers, roasted zucchini, tenderloin steak, chimichurri, and crispy potato.
Korean Bibimbap
Short-grain rice with soy-marinated short-rib beef, bean sprouts, stir-fried spinach, soy shiitake, sesame carrots, grilled courgette, cucumber, and soy egg yolk with gochujang.
Spanish Paella
Saffron seafood paella with mussels, clams, and prawns. Served with crispy garlic tomato bread and aioli, fried Padrón peppers, Jamón Ibérico, Manchego cheese, crispy calamari, chilled gazpacho, and a Spanish mixed salad.
Burger Lunch
Toasted brioche bun with smashed beef burger, butter lettuce, caramelized onion, bacon, and “Big Mac” sauce; served with grilled sweet corn, sweet potato fries with truffle mayo, and Caesar salad.
HORS D’OEUVRES
Arancini
Filled with Comté cheese and lemon-sriracha mayonnaise.
Potato Parmesan Schiacciata
With smoked pepper-lime dip.
Cauliflower Cheese Croquettes
With chorizo mayonnaise.
Crispy Polenta Fries
With confit garlic aioli.
Onion Bhaji
With yogurt-ginger-cucumber dip.
Chicken Karaage
With chili togarashi dip.
Empanadas
With chimichurri sauce.
MAIN
Surf & Turf Night
Tenderloin steak with caramelized onions, mushrooms, and peppercorn sauce, paired with grilled shrimp in herb lemon-garlic butter. Served with truffle-parmesan fries, pesto mayo, onion rings, and green salad with peas and asparagus.
Indian Night
Aloo gobi and chicken tikka masala with garlic-cheese naan, cardamom yogurt dip, cumin-roasted green beans, and pilau rice.
Mexican Night
Tequila-lime shrimp and chicken mole with roasted corn in chipotle-mezcal butter, pineapple salsa, burnt-jalapeño salsa, loaded nachos, cumin black beans, and coleslaw.
Italian Night
Pumpkin risotto, pan-fried seabass, onion-roasted focaccia, and arugula-burrata salad with peach and pumpkin-seed dressing.
Japanese Night
Sushi rice with panko-soy sirloin katsu, katsu curry, pickled carrot, furikake, spring onion, and crispy green cabbage.
Greek Night
BBQ lamb over garlic-parsley yogurt; grilled pulpo in spicy tomato sauce; pita, tzatziki, muhammara, baba ganoush, watermelon-feta salad, and thyme-roasted potatoes.
Caribbean Night
Pork ribs with ginger-pineapple glaze; grilled snapper with mango salsa; coleslaw with raisins; crispy potato wedges with smoked-pepper mayo; grilled corn with jerk butter; and garlic-roasted broccolini.
DESSERT
Espresso Martini Foam
With chocolate brownie, coffee granita, and almond crumble.
Masala Chai Tart
With mango sorbet.
Smoked Vanilla Tart
With macadamia nuts and cinnamon.
Dark Chocolate Moelleux
With vanilla ice cream.
Salted Caramel Miso Tart
With banana-yuzu sorbet.
Rhubarb & Vanilla Crème Brûlée
Classic baked custard with a caramelized sugar top.
Almond Lime Rum Cake
With coconut sorbet.
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX |
|---|---|---|---|---|---|---|---|
| Winter 2025 to 2026 | $44,000 | $45,000 | $46,000 | $47,000 | $48,000 | $49,000 | $50,000 |
| Summer 2026 | $44,000 | $45,000 | $46,000 | $47,000 | $48,000 | $49,000 | $50,000 |
| Winter 2026 to 2027 | $44,000 | $45,000 | $46,000 | $47,000 | $48,000 | $49,000 | $50,000 |
| Summer 2027 | $44,000 | $45,000 | $46,000 | $47,000 | $48,000 | $49,000 | $50,000 |
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
Christmas Week
• $60,000 | 2–8 guests
• Must end on or before December 26
New Year’s Week
• $65,000 | 2–8 guests ** Booked **
• 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
