BAREFEET RETREAT
Barefeet Retreat Yacht Charter
Step aboard the Barefeet Retreat, the crown jewel of luxury sailing and the newest addition to the renowned Royal 57 Catamaran line. This magnificent vessel invites you to immerse yourself in the pristine, turquoise waters of the Virgin Islands while enjoying a perfect balance of elegance, comfort, and adventure. With its unparalleled design and thoughtful features, Barefeet Retreat offers an unforgettable journey where every detail has been curated to elevate your experience.
Luxury Features
The Barefeet Retreat boasts a stunning flybridge that offers breathtaking 360-degree views of the sparkling Caribbean Sea. Whether you’re savoring a handcrafted cocktail at the fully equipped bar or relaxing on the plush sun pads, you’ll be wrapped in the serenity of the ocean breeze. The expansive flybridge serves as the ultimate gathering spot for sunset views and starlit conversations.
Onboard Experience
Designed with both comfort and sophistication in mind, Barefeet Retreat accommodates up to 10 guests in five exquisite queen cabins. Each cabin features its own private en-suite bathroom complete with a rainfall shower, ensuring an intimate sanctuary for rest and relaxation. The cabins are thoughtfully air-conditioned to provide a cool, refreshing retreat after sun-soaked adventures.
The yacht’s modern galley-up layout keeps everyone connected, offering ample space for mingling, dining, and unwinding. Every element—from the sleek finishes to the state-of-the-art appliances—has been carefully selected to create a welcoming environment for family and friends to enjoy meals and moments together.
Safety and Family-Friendly Design
For families with children, Barefeet Retreat stands out with its full stainless steel side rails, enhancing safety without compromising style. This thoughtful addition makes it an ideal choice for parents seeking peace of mind while their little ones explore life at sea.
Your Expert Crew
Every journey aboard the Barefeet Retreat is enriched by a dedicated, professional crew committed to providing exceptional service. With their intimate knowledge of the islands and passion for hospitality, they will tailor your itinerary to include hidden gems and breathtaking highlights, ensuring a personalized adventure that exceeds your expectations.
Destinations Await
Set sail through the Virgin Islands and experience the magic of secluded beaches, vibrant coral reefs, and charming coastal towns. Whether you dream of snorkeling alongside tropical fish, enjoying a sunset swim, or dining under the stars, Barefeet Retreat offers endless possibilities to customize your voyage.
Book Your Dream Escape
Secure your spot today for the vacation of a lifetime!
Let the Barefeet Retreat be your gateway to an unforgettable adventure in the Caribbean. From serene mornings to lively evenings at sea, this exceptional catamaran promises a luxurious escape like no other. Reserve your charter now and start creating memories that will last a lifetime.
Barefeet Retreat accommodates up to 10 guests in 5 luxury queen cabins each with its own on-suite head and shower. All guest cabins are fully air-conditioned for guest comfort. Barefeet Retreat has a galley-up layout with all the modern amenities needed for the ultimate family and friend vacation.
Barefeet Retreat has full stainless steel side rails making her the preferred boat for kids.
Crew use port aft cabin.
| Accommodations | |
|---|---|
| Cabins: | 5 |
| Queen: | 5 |
| Single Cabins: | 1 |
| Showers: | 5 |
| Electric Heads: | 5 |
| Engine Details | |
|---|---|
| - | |
| Fuel Consumption: | - |
| Cruising Speed: | - |
| Max Speed: | - |
| Details | |
|---|---|
| Type: | Cat |
| Beam: | 28 Feet |
| Draft: | 4.5 Feet |
| Pax: | 10 |
| YearBuilt: | 2020 |
| Builder: | Royal Cape |
| JetSkis: | No |
| Flag: | US |
| SatTv: | No |
| RegNum: | TY0176 |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (BVI) |
| Summer Area: | Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (BVI) |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | - |
| Camcorder: | - |
| Books: | Yes |
| Board Games: | Yes |
| Deck Shower: | Yes |
| Water Maker: | Yes |
| Special Diets: | Inq |
| Kosher: | No |
| BBQ: | Yes |
| Minimum Age: | 4 (babies ok) |
| Inverter: | Yes |
| Voltages: | 110V and 220V |
| Water Maker: | Yes |
| Ice Maker: | Yes |
| Sailing Instructions: | No |
| Internet Access: | Onboard WIFI |
| Hairdryers: | No |
| Guests Smokes: | No cigarettes. Cigars on aft s |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Hammock: | Yes |
| Water Sports | |
|---|---|
| Dinghy size: | 14'6 |
| Dinghy hp: | 50hp |
| Water Skis Adult: | No |
| Water Skis Kids: | No |
| Jet Skis: | No |
| Kneeboard: | No |
| Windsurfer: | No |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | No |
| Wake Board: | Yes |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | No |
| Floating Mats: | Yes |
| Swim Platform: | Yes |
| Boarding Ladder (Loc/Type): | Yes, off scoops |
| Sailing Dinghy: | No |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | Trolling & Casting |
| Rods: | 2 |
Jage grew up in Scotland in the 70's and 80's. Having very mixed ancestry he inherited an insatiable passion for the unknown and adventure. He began traveling at the age of 15 by hitchhiking to France.
Drawn by the great mountains, oceans And peoples of the word he has travelled and worked in every continent since. Even taking an old VW van and driving from Europe to Australia through Turkey, Iran, Pakistan, Afghanistan and Asia.
He has done many jobs from a lowly kitchen hand in the Greek islands to a ski guide in the French alps to qualified construction worker in Australia. Eventually putting down roots in the French alps and starting a construction business and a family, he pursued his dreams of becoming a sailor by qualifying as a captain in 2009 and buying his first yacht "Nomad".
He then took his young family to experience the wonders of this world by sail, voyaging all over the world including the Seychelles, Thailand, Greece, Turkey and the Caribbean. Settling for a while in Dominica and St Vincent and the Grenadines where he began working in the yachting industry. He is a commercially endorsed RYA Yachtmaster and Dive Master with a huge respect for our oceans and all life in them.
Loving the feeling and freedom of life on the water he likes nothing more than to share that passion with others. Very much a fun loving person he enjoys meeting new people from all walks of life and having a good laugh. He has clocked up over 35,000 logged miles including 3 ocean crossings most recently in November 2024.
He is also a qualified scuba Recue Diver, Marine Engineer, Electrician and Stone Mason (not much use on a yacht). He is fluent in English, French and also speaks Spanish. He is really looking forward to making sure you have a truly unforgettable vacation.
Chef Janine
Janine is an adventurer at heart, equally drawn to the land and sea. She grew up in the Eastern cape, South Africa, where she planned events for top South African bands and DJs. In her spare time, she could always be found on the beach, spearfishing along the Wild Coast, cooking fresh fish, crayfish, mussels or whatever she caught that day.
A former national representative for Drum Majorettes, Janine was also part of "Friends of the Bull" performing fire dancing for Red Bull - an experience that sharpened her ability to entertain.
She studied Banqueting Management, Customer Relations and Communications, receiving classical training with Blue Ribbon. Highly technical and hands-on, Janine has a logical mindset and a keen eye for detail.
Her passion for cooking and event planning stems from her large Irish family, many of whom have worked in the hospitality industry in various capacities.
In 2024 Janine moved to Cape Town and in 2023 she completed a 42-day transatlantic sail from Cape Town to the British Virgin Islands aboard a 59ft catamaran. She was introduced to yachting by her uncles and aunt, who have been in the industry, sparking her own love for the profession.
In her free time, Janine enjoys exploring, hiking, paddleboarding, creating art and playing the Ukelele. She takes pride in cooking wholesome food, infusing her African flavors into every dish she creates. Janine looks forward to expanding your culinary experience and looks forward to meeting you.
Sample Menu by Janine
BREAKFAST
Earthy Eggs:
Large roasted portobello mushroom, sitting on a creamy tomato sauce topped with
poached egg and homemade hollandaise sauce.
Eggs Baked in Bread Rolls:
Hawaiian bread rolls hollowed out, filled with sharp cheddar cheese,
spring onions, eggs, and heavy cream baked in the oven.
Eggs Benedict:
English muffins with Canadian bacon,topped with a poached egg and homemade hollandaise sauce.
French Toast:
French toast served with blueberries, strawberries, cream cheese, bacon and a variety of sweet sauces.
Savory Breakfast Pie:
Puff pastry filled with egg, scallion's cheddar cheese, and topped with a bacon lattice crust.
Breakfast Wrap:
Scrambled egg, two strips of bacon, French onion, and baby spinach
wrapped in a soft tortilla topped with a dollop of cream cheese.
Ketogenic Baked Eggs and Zoodles with Avocado:
Spiralized Zucchini egg nest, topped with fresh basil and a side of avocado.
LUNCH
Charcuterie Board: (arrival day)
Combination of hard and soft cheeses, accompanied with cured meats. olives, fresh fruit, compotes and dips.
Cobb Salad:
Romaine lettuce, roasted chicken breasts, bacon bits, boiled egg, tomatoes, Roquefort cheese, herbs with a homemade dressing.
Gourmet Burger:
Homemade beef patties with bacon, Camembert cheese topped with rocket and homemade mushroom sauce.
Steak Salad:
New York strip steak grilled to perfection, served on chopped romaine lettuce, cherry tomatoes, English cucumber, corn, goats cheese crumbles, and sunflower seeds.
Lemon Herb Chicken Pasta Salad:
Bowtie pasta served with marinated lemon chicken, topped with fresh dill, Parmesan, and lemon zest.
Beef Brisket Poke Bowl:
Oven-roasted brisket, served on zucchini spirals, carrot, green onions, cilantro, red cabbage paired with a homemade dressing.
Sautéed Garlic Shrimp Scampi:
Large shrimp sautéed in garlic butter, lemon juice, white wine, served on whole-wheat linguine and fresh basil.
Fish Tacos:
Oven-baked fresh halibut, on a soft tortilla shell with avocado, tomatoes, purple cabbage,
cilantro, red onion and cotija cheese topped with a homemade fish taco sauce.
STARTERS
Crab Cake with Tomato Butter Sauce:
Fresh crab moulded into a large encrusted crab cake, served on a creamy tomato butter sauce.
Baked Brie with pomegranate and Pistachios:
Oven-baked Brie round topped with honey, pomegranate arils, pistachios and orange zest served with toasted baguette slices.
Cesar Salad Croquettes:
Chicken thigh croquettes served on a homemade Caesar dressing dressed with lettuce, spinach and Parmesan cheese.
Baked Coconut Shrimp and Salmorejo Soup:
Shrimp crusted with coconut flakes served with a cold tomato Spanish soup.
Caprese Skewers:
Cherry tomatoes with Italian marinated mozzarella pearls and fresh basil.
drizzled with vanilla balsamic glaze.
Burned Heirloom Tomato with Arugula and Crystalized Orange:
Skillet heirloom tomato, surrounded by arugula purée, Served with Parmesan crisps, basil and Crystallize Orange peel.
Creamy Spinach-Ricotta Crostini:
Ricotta, goats cheese and Pecorino blended with fresh herbs and spinach
Crudite Spring Veggie Board:
An array of season fresh veggies displayed around homemade
Basil pistachio goats cheese spread, lemon herb yoghurt dip and beetroot hummus.
Grilled Caprese Eggplant Steak:
Grilled eggplant, topped with roasted tomato and mozzarella rounds, Topped with fresh herbs.
MAINS
Orange Soy Salmon:
Fresh salmon fillets with orange soy dressing topped with sesame seed, spring onion, and orange
served with fragrant rice and roasted asparagus.
Filet Mignon with Red Wine Reduction:
Filet Mignon drizzled with red wine reduction, served with a medley of veg, beech mushrooms
and cheesy potato stacks.
Pork Tenderloin:
Seared and roasted tender pork fillets with a caramelised Au jus. Served with roasted brussel
sprouts, carrot purée and truffle mash.
Lemon Cream Baked Fish:
Baked halibut in lemon creamy sauce, with a side of oven roasted broccoli, and roasted sweet
potato rounds with spinach purée.
Skillet Cacio Tortellini with Wilted Greens:
Fresh three cheese tortellini seared and steamed with wilted baby spinach topped with
Pecorino Romano crumbs.
Creamy Pesto Chicken:
Juicy roasted chicken breasts, in a creamy pesto sauce with red onion and red peppers served
with rice noodles topped with pine nuts and microgreens.
Honey Glazed Salmon:
Dry seared skin on salmon, topped with honey glaze, nori sheet, and Kewpie, served with
French green beans and baby potatoes.
Pan-fried Garlic Prawns with Soy Sauce:
Marinated prawns, pan seared topped with green onion and sesame seeds, served with Asian
style noodles.
DESSERTS
Oreo Cake Balls:
Cream cheese Oreos balls, covered in white chocolate dusted with cocoa powder.
Brownies and Ice-cream:
Homemade Brownies with chocolate chips served with cookies,
cream and Ice-cream.
Molten Lava Cakes:
Molten Lava chocolate cakes, dusted with icing sugar, raspberries, mint, served with
fresh cream.
Milk Tart:
Traditional South African dessert, biscuit pie crust filled with a milky caramel flavoured
filling topped with cinnamon.
Chocolate Cake:
Moist homemade chocolate cake with chocolate fudge frosting:
Key Lime Pie:
Homemade key lime pie, served with fresh cream
Janine's Philo Crinkle Custard Bake:
Crinkled Phyllo pastry, homemade custard topped with simple syrup, served with
vanilla ice-cream.
Creme Brulee:
Rich vanilla custard topped with a hardened layer of caramelised sugar.
Take an extra $3,000 off any 7 night charter. Valid for all available dates from now until the end of the season (July).BVI Only | 5 Night Min
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX | 9 PAX | 10 PAX | 11 PAX | 12 PAX |
|---|---|---|---|---|---|---|---|---|---|---|---|
| Summer 2025 | $29,600 | $30,250 | $30,900 | $31,550 | $32,200 | $32,850 | $33,500 | $34,150 | $34,800 | ||
| Winter 2025 to 2026 | $31,600 | $32,250 | $32,900 | $33,550 | $34,200 | $34,850 | $35,500 | $36,150 | $36,800 | ||
| Summer 2026 | $31,600 | $32,250 | $32,900 | $33,550 | $34,200 | $34,850 | $35,500 | $36,150 | $36,800 |
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
GENERAL NOTES:
MINIMUM NIGHTS: 5, Inquire for less
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.
BVI Ports Only - BVI taxes & fees are INCLUDED in the rate.
SLEEP ABOARD: 1/2 the daily rate. Dinner ashore at client expense.
Includes boarding after 4pm, welcome cocktail and breakfast the next morning. Please no sleep aboards on 48hr turns.
EXCLUDES: Christmas and New Years
HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense. Take $150 per person off standard rate
LOCAL FARE: Includes 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense. Take $75 per person off standard rate.
CHRISTMAS/NEW YEARS 2025/26:
7 night minimum.
CHRISTMAS: 1-10 guests @ $39,000 - charter must end by 12/27
NEW YEARS: 1-10 guests @ $48,000 - charter may not start prior to 12/28
X
Available
X
Booked
X
Hold
X
Unavailable
- : Cat
- : 28 Feet
- : 4.5 Feet
- : 10
- : 2020
- : Royal Cape
- : No
- : No
- : Yacht offers Rendezvous Diving only
- : Jage Martin
- : US
- : No
- : TY0176
| Accommodations | |
|---|---|
| Cabins: | 5 |
| Queen: | 5 |
| Single Cabins: | 1 |
| Showers: | 5 |
| Wash Basins: | 5 |
| Heads: | - |
| Electric Heads: | 5 |
| Engine Details | |
|---|---|
| - | |
| 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 (BVI) |
| Summer Area: | Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (BVI) |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | - |
| # of Videos: | - |
| # DVDs/Movies: | Yes |
| # CD's: | Yes |
| Camcorder: | - |
| Books: | Yes |
| Board Games: | Yes |
| Sun Awning: | No |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Water Maker: | Yes |
| Special Diets: | Inq |
| Kosher: | No |
| BBQ: | Yes |
| # Dine In: | 6 |
| Minimum Age: | 4 (babies ok) |
| Generator: | Yes |
| Inverter: | Yes |
| Voltages: | 110V and 220V |
| Water Maker: | Yes |
| Water Cap: | TBA |
| Ice Maker: | Yes |
| Sailing Instructions: | No |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Inq |
| Nude: | Inq |
| Hairdryers: | No |
| # Port Hatches: | 1-2 per ro |
| Guests Smokes: | No cigarettes. Cigars on aft s |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | No |
| Children Ok: | Yes |
| Hammock: | Yes |
| Windscoops: | No |
| Water Sports | |
|---|---|
| Dinghy size: | 14'6 |
| Dinghy hp: | 50hp |
| Dinghy # pax: | 6-8 |
| Water Skis Adult: | No |
| Water Skis Kids: | No |
| Jet Skis: | No |
| Wave Runners: | No |
| Kneeboard: | No |
| Windsurfer: | No |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | No |
| Wake Board: | Yes |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | No |
| Floating Mats: | Yes |
| Swim Platform: | Yes |
| Boarding Ladder (Loc/Type): | Yes, off scoops |
| Sailing Dinghy: | No |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | Trolling & Casting |
| Rods: | 2 |
Jage grew up in Scotland in the 70's and 80's. Having very mixed ancestry he inherited an insatiable passion for the unknown and adventure. He began traveling at the age of 15 by hitchhiking to France.
Drawn by the great mountains, oceans And peoples of the word he has travelled and worked in every continent since. Even taking an old VW van and driving from Europe to Australia through Turkey, Iran, Pakistan, Afghanistan and Asia.
He has done many jobs from a lowly kitchen hand in the Greek islands to a ski guide in the French alps to qualified construction worker in Australia. Eventually putting down roots in the French alps and starting a construction business and a family, he pursued his dreams of becoming a sailor by qualifying as a captain in 2009 and buying his first yacht "Nomad".
He then took his young family to experience the wonders of this world by sail, voyaging all over the world including the Seychelles, Thailand, Greece, Turkey and the Caribbean. Settling for a while in Dominica and St Vincent and the Grenadines where he began working in the yachting industry. He is a commercially endorsed RYA Yachtmaster and Dive Master with a huge respect for our oceans and all life in them.
Loving the feeling and freedom of life on the water he likes nothing more than to share that passion with others. Very much a fun loving person he enjoys meeting new people from all walks of life and having a good laugh. He has clocked up over 35,000 logged miles including 3 ocean crossings most recently in November 2024.
He is also a qualified scuba Recue Diver, Marine Engineer, Electrician and Stone Mason (not much use on a yacht). He is fluent in English, French and also speaks Spanish. He is really looking forward to making sure you have a truly unforgettable vacation.
Chef Janine
Janine is an adventurer at heart, equally drawn to the land and sea. She grew up in the Eastern cape, South Africa, where she planned events for top South African bands and DJs. In her spare time, she could always be found on the beach, spearfishing along the Wild Coast, cooking fresh fish, crayfish, mussels or whatever she caught that day.
A former national representative for Drum Majorettes, Janine was also part of "Friends of the Bull" performing fire dancing for Red Bull - an experience that sharpened her ability to entertain.
She studied Banqueting Management, Customer Relations and Communications, receiving classical training with Blue Ribbon. Highly technical and hands-on, Janine has a logical mindset and a keen eye for detail.
Her passion for cooking and event planning stems from her large Irish family, many of whom have worked in the hospitality industry in various capacities.
In 2024 Janine moved to Cape Town and in 2023 she completed a 42-day transatlantic sail from Cape Town to the British Virgin Islands aboard a 59ft catamaran. She was introduced to yachting by her uncles and aunt, who have been in the industry, sparking her own love for the profession.
In her free time, Janine enjoys exploring, hiking, paddleboarding, creating art and playing the Ukelele. She takes pride in cooking wholesome food, infusing her African flavors into every dish she creates. Janine looks forward to expanding your culinary experience and looks forward to meeting you.
Sample Menu by Janine
BREAKFAST
Earthy Eggs:
Large roasted portobello mushroom, sitting on a creamy tomato sauce topped with
poached egg and homemade hollandaise sauce.
Eggs Baked in Bread Rolls:
Hawaiian bread rolls hollowed out, filled with sharp cheddar cheese,
spring onions, eggs, and heavy cream baked in the oven.
Eggs Benedict:
English muffins with Canadian bacon,topped with a poached egg and homemade hollandaise sauce.
French Toast:
French toast served with blueberries, strawberries, cream cheese, bacon and a variety of sweet sauces.
Savory Breakfast Pie:
Puff pastry filled with egg, scallion's cheddar cheese, and topped with a bacon lattice crust.
Breakfast Wrap:
Scrambled egg, two strips of bacon, French onion, and baby spinach
wrapped in a soft tortilla topped with a dollop of cream cheese.
Ketogenic Baked Eggs and Zoodles with Avocado:
Spiralized Zucchini egg nest, topped with fresh basil and a side of avocado.
LUNCH
Charcuterie Board: (arrival day)
Combination of hard and soft cheeses, accompanied with cured meats. olives, fresh fruit, compotes and dips.
Cobb Salad:
Romaine lettuce, roasted chicken breasts, bacon bits, boiled egg, tomatoes, Roquefort cheese, herbs with a homemade dressing.
Gourmet Burger:
Homemade beef patties with bacon, Camembert cheese topped with rocket and homemade mushroom sauce.
Steak Salad:
New York strip steak grilled to perfection, served on chopped romaine lettuce, cherry tomatoes, English cucumber, corn, goats cheese crumbles, and sunflower seeds.
Lemon Herb Chicken Pasta Salad:
Bowtie pasta served with marinated lemon chicken, topped with fresh dill, Parmesan, and lemon zest.
Beef Brisket Poke Bowl:
Oven-roasted brisket, served on zucchini spirals, carrot, green onions, cilantro, red cabbage paired with a homemade dressing.
Sautéed Garlic Shrimp Scampi:
Large shrimp sautéed in garlic butter, lemon juice, white wine, served on whole-wheat linguine and fresh basil.
Fish Tacos:
Oven-baked fresh halibut, on a soft tortilla shell with avocado, tomatoes, purple cabbage,
cilantro, red onion and cotija cheese topped with a homemade fish taco sauce.
STARTERS
Crab Cake with Tomato Butter Sauce:
Fresh crab moulded into a large encrusted crab cake, served on a creamy tomato butter sauce.
Baked Brie with pomegranate and Pistachios:
Oven-baked Brie round topped with honey, pomegranate arils, pistachios and orange zest served with toasted baguette slices.
Cesar Salad Croquettes:
Chicken thigh croquettes served on a homemade Caesar dressing dressed with lettuce, spinach and Parmesan cheese.
Baked Coconut Shrimp and Salmorejo Soup:
Shrimp crusted with coconut flakes served with a cold tomato Spanish soup.
Caprese Skewers:
Cherry tomatoes with Italian marinated mozzarella pearls and fresh basil.
drizzled with vanilla balsamic glaze.
Burned Heirloom Tomato with Arugula and Crystalized Orange:
Skillet heirloom tomato, surrounded by arugula purée, Served with Parmesan crisps, basil and Crystallize Orange peel.
Creamy Spinach-Ricotta Crostini:
Ricotta, goats cheese and Pecorino blended with fresh herbs and spinach
Crudite Spring Veggie Board:
An array of season fresh veggies displayed around homemade
Basil pistachio goats cheese spread, lemon herb yoghurt dip and beetroot hummus.
Grilled Caprese Eggplant Steak:
Grilled eggplant, topped with roasted tomato and mozzarella rounds, Topped with fresh herbs.
MAINS
Orange Soy Salmon:
Fresh salmon fillets with orange soy dressing topped with sesame seed, spring onion, and orange
served with fragrant rice and roasted asparagus.
Filet Mignon with Red Wine Reduction:
Filet Mignon drizzled with red wine reduction, served with a medley of veg, beech mushrooms
and cheesy potato stacks.
Pork Tenderloin:
Seared and roasted tender pork fillets with a caramelised Au jus. Served with roasted brussel
sprouts, carrot purée and truffle mash.
Lemon Cream Baked Fish:
Baked halibut in lemon creamy sauce, with a side of oven roasted broccoli, and roasted sweet
potato rounds with spinach purée.
Skillet Cacio Tortellini with Wilted Greens:
Fresh three cheese tortellini seared and steamed with wilted baby spinach topped with
Pecorino Romano crumbs.
Creamy Pesto Chicken:
Juicy roasted chicken breasts, in a creamy pesto sauce with red onion and red peppers served
with rice noodles topped with pine nuts and microgreens.
Honey Glazed Salmon:
Dry seared skin on salmon, topped with honey glaze, nori sheet, and Kewpie, served with
French green beans and baby potatoes.
Pan-fried Garlic Prawns with Soy Sauce:
Marinated prawns, pan seared topped with green onion and sesame seeds, served with Asian
style noodles.
DESSERTS
Oreo Cake Balls:
Cream cheese Oreos balls, covered in white chocolate dusted with cocoa powder.
Brownies and Ice-cream:
Homemade Brownies with chocolate chips served with cookies,
cream and Ice-cream.
Molten Lava Cakes:
Molten Lava chocolate cakes, dusted with icing sugar, raspberries, mint, served with
fresh cream.
Milk Tart:
Traditional South African dessert, biscuit pie crust filled with a milky caramel flavoured
filling topped with cinnamon.
Chocolate Cake:
Moist homemade chocolate cake with chocolate fudge frosting:
Key Lime Pie:
Homemade key lime pie, served with fresh cream
Janine's Philo Crinkle Custard Bake:
Crinkled Phyllo pastry, homemade custard topped with simple syrup, served with
vanilla ice-cream.
Creme Brulee:
Rich vanilla custard topped with a hardened layer of caramelised sugar.
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX | 9 PAX | 10 PAX |
|---|---|---|---|---|---|---|---|---|---|
| Summer 2025 | $29,600 | $30,250 | $30,900 | $31,550 | $32,200 | $32,850 | $33,500 | $34,150 | $34,800 |
| Winter 2025 to 2026 | $31,600 | $32,250 | $32,900 | $33,550 | $34,200 | $34,850 | $35,500 | $36,150 | $36,800 |
| Summer 2026 | $31,600 | $32,250 | $32,900 | $33,550 | $34,200 | $34,850 | $35,500 | $36,150 | $36,800 |
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
