BIG NAUTI

$25,000 - $28,000 / WEEK
Cockpit
Cockpit Dining
Foredeck
Foredeck
Master Cabin
Cabin

This “Multihull of the Year” award-winning catamaran sets the stage for an amazing getaway. Big Nauti is a brand new 2021 catamaran with numerous panoramic relaxing areas throughout the yacht. It showcases a large foredeck that sports a relaxing lounge area and additional day beds for sunbathing. The foredeck has direct easy access to an impressive salon for endless happy hours onboard. The platform linking the two sugar scoops allows for a large bench seat providing additional seating to the aft cockpit when the tilt-and-turn rear door is lifted. Enjoy the large relaxing space of the sky-lounge with panoramic views of your beautiful surroundings. With the “front door” open and the “garage door” raised, guests can move freely about the boat with no climbing or squeezing through narrow passages. It’s an open-space apartment afloat with exceptional ventilation for tropical breezes. Big Nauti will accommodate 8 charter guests in 4 luxurious full double cabins each with ensuite bathrooms. Forward in each hull is a dramatic double berth that gives the illusion of floating in space. The two aft cabins with double berths have access from the deck as well as the saloon and the port aft cabin is a larger master cabin. Big Nauti is well equipped with an array of amenities to keep you entertained your whole vacation.

4 Queen cabins with ensuite bathroom.
The port aft cabin is a master cabin - much larger than the others. It has two entrances. One entrance enters from the sugar scoop and the other off the salon.

BUILT/REFIT
YEAR
2020
YACHT
LENGTH
55 Ft
NUMBER OF
CABINS
4
NUMBER OF
GUESTS
8
TOTAL
CREW
2
CHARGES
FROM
$25,000
Accommodations
Cabins: 4
Queen: 4
Single Cabins: 1
Showers: 4
Electric Heads: 4
Engine Details
-
Fuel Consumption: -
Cruising Speed: -
Max Speed: -
Details
Type: Cat
Beam: 28.8 Feet
Draft: 4.11 Feet
Pax: 8
YearBuilt: 2020
Builder: Catana
JetSkis: No
Flag: BVI
SatTv: No
Jacuzzi: No
A/C: Full
Locations
Winter Area: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards
Summer Area: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards
Pick Up Locations
Pref. Pick-up: -
Other Pick-up: -


Amenities
Salon Tv/VCR: Yes
Salon Stereo: Yes
Sat Tv: -
Camcorder: No
Books: No
Board Games: Yes
Deck Shower: Yes
Water Maker: Yes
Special Diets: Yes
Kosher: Inq
BBQ: Yes
Minimum Age: Water safe
Inverter: Yes
Voltages: 110
Water Maker: Yes
Ice Maker: -
Sailing Instructions: No
Internet Access: Onboard WIFI
Hairdryers: Yes
Guests Smokes: -
Crew Smokes: No
Pets Aboard: No
Hammock: Yes
Water Sports
Dinghy size: Yes
Dinghy hp: 40hp
Water Skis Adult: Yes
Water Skis Kids: No
Jet Skis: No
Kneeboard: Yes
Windsurfer: -
Snorkel Gear: -
Tube: Yes
Scurfer: No
Wake Board: Yes
Kayaks 1 Pax: -
Kayaks (2 Pax): -
Floating Mats: Yes
Swim Platform: Yes
Boarding Ladder (Loc/Type): Yes/Stern
Sailing Dinghy: No
Beach Games: -
Fishing Gear: Yes
Gear Type: Trolling and Casting
Rods: -
General Diving Info
Yacht offers onboard diving.
Guests to hire their own dive equipment.
Crew will arrange rental equipment on behalf of the guests and have it onboard when guests arrive

Scuba gear onboard for $150 per person/per week.
Scuba gear includes a BCD, regulator, weights and tank.

Diving Costs information
$50 per person per dive
Captain
Dillon Mowery
Nation: USA
Languages: English
Chef/Mate
Amanda Mason
Nation: USA
Dillon and Amanda's Crew Profile

Dillon was born in the city of Albuquerque, NM. After graduating he spent one year at Central Michigan University studying outdoor recreation.

Dillon’s first job at sea was on board a glass-bottom shipwreck tour boat for NOAA. This job was the spark that ignited the fire that continues to drive Dillon today. Quickly he became a PADI divemaster which allowed him to work as an aquarist at Albuquerque Aquarium as well as a dive guide in Kona, Hawaii. Thus, expanding his love for the ocean and awareness of conservation of the sea. In Hawaii, he realized his passion for sailing and the open ocean which is why he set his sights on earning his captain's license. His ambitions grew alongside his boating and sailing skills, which earned him the opportunity to accept jobs that took him all over the world. His abilities allowed him to explore new places within the Atlantic, the Pacific, and the Indian Oceans, sailing thousands of miles. His love and passion for the sea emanates to all his guests on board as you explore the waters together.

Amanda was born in Orange County, CA. She spent her early years in the Netherlands, traveling all over Europe until she moved back to the US. Her father would take her out on fishing charters for days at a time with no land in sight. Inspiring her thirst for travel and the ocean, which in turn fueled her adult life and career. Naturally she majored in Biology of Anthropology at Cal State University where she quickly joined the Anthropological society. She earned the opportunity to travel to India with the Himalayan Health Exchange. One month in the mountains she supplied medicine to villagers while learning the local customs and Indian cuisine. It was so fascinating to see how these cooks, in such high elevation, would make such detailed, beautiful dishes with using only what small tools they had. It was interesting for her to see that you don’t need much to create great dishes, just creativity and ingenuity. Prior to her India experience, during the course of her academic career, she would make elaborate meals for her family each week day. Having a full kitchen and all the tools seemed necessary, but watching those gentlemen cook with little to no electricity, and home grown fresh produc showed her otherwise. Cooking was Amanda’s way of connecting and showing her appreciation for family and friends.

After college, it seemed only fitting to try a new adventure and this ideology allowed her to move to a concierge position at the Hyatt in Maui. She spent five years growing and sharing her love for the islands with each client. Also, lived in Hawaiian homes for the first few months which was a cultural shock, in a great way! Learned many Hawaiian traditions, from using a three prong to catch fish and octopus, to helping prepare meals for large Hawaiian families... it takes an entire day, incredible!!!

Six months before leaving the island, her aspirations drove her to owning a business in Charleston, SC and then two years later Dillon and Amanda decided to embarked on a new venture in St. Thomas running term charters where they love welcoming new guests onboard every week , providing funfilled land and water activities and creating fantastic memories.


BREAKFAST

Country power breakfast -Two Fried Eggs made to order, country bacon, breakfast sausage, cremini mushroom, fried onions and tomatoes and sweet plantains and triangles of toast

Veggie scrambled eggs - A variety of fresh seasonal vegetables and scrambled eggs served with a fresh baked croissant and crispy bacon

Traditional eggs benedict - A serving of two poached eggs atop honey backed ham or thinly sliced smoked salmon on a toasted English muffin smothered in a smooth hollandaise sauce.


Grilled breakfast burrito - Filled with herb roasted potatoes, scrambled eggs and a choice of cheese, delicately wrapped in a tortilla and grilled to perfection.

New York style breakfast - Toasted pumpernickel or plain bagel topped with thinly sliced smoked salmon, whipped cream cheese, English cucumber slices, topped with slithers of red onions, diced tomatoes and fresh chives or capers.

Delicious breakfast quiche - Prepared with fresh island sourced vegetables, eggs and an assortment of cheeses accompanied by a side of crispy bacon.

Peanut butter and jelly traybake - Pancake batter with peanut butter and jelly swirled all around. Topped with assorted berry’s and a jelly reduction.

Avocado toast - Smashed avocado with fresh lime on toasted bread with sundried tomato scrambled eggs on the side


LUNCH


Beef Taco Crunch Wrap made with seasoned ground beef, sautéed peppers & onions, shredded romaine lettuce, seasoned diced tomato, melted Monterey jack cheese gently wrapped and grilled in a flour tortilla, served with sour cream, and salsa

Chicken caprese pasta salad comprised of fresh basil, vine ripe tomatoes, shredded mozzarella cheese and pasta, tossed with fresh home-made pesto and baked garlic and herb chicken breast.

Buddah bowl served made up of tri-colored quinoa bowl topped avocado, sweet potato, chili roasted chick peas, hardboiled egg, and fresh vegetables finished with a creamy lemon, maple sesame dressing

Shrimp caesar salad with crunchy romaine lettuce mixed with homemade croutons, garlic Caesar dressing, adorned with parmesan, and garlic/black pepper shrimp, served with fresh baked garlic bread

Fish Tacos using blackened fresh local Mahi-mahi, cilantro lime coleslaw, topped with a rustic pineapple salsa

Gourmet pulled pork sliders comprising BBQ pulled pork on a caramelized Hawaiian roll, with a tangy coleslaw and seasoned sweet potato fries. Served with a side of zesty ginger ketchup

APPETIZER

Bruschetta with crunchy toasted bread, plum tomatoes, mango, goat cheese & balsamic glaze (passion fruit balsamic

Shrimp ceviche with avocado, corn, tomatoes

Charcuterie board assorted fruits, cheeses, and aged salamis accompanied by a variety of pickles, nuts and served with an array of crackers.

Soft baked brie topped with cranberry jam and wrapped in phyllo pastry, served with fruit and crackers

Bacon wrapped jalapeño poppers.

Crab artichoke dip and three cheese and seasoned crab filling served in delicate phyllo cups

Buffalo chicken dip served with homemade rosemary and apricot glaze crown bread

Crab cakes made with homemade bread crumbs, these deliciously fresh crab cakes are topped with a spicy mayo sauce and perfectly paired with garlic, and rosemary roasted potato wedges

Poke Bowl withfresh Ahi Tuna marinated in soy sauce, eel sauce, and wasabi. Chunks of pineapple, avocado, Tortuga grown green onions, and cucumber. Topped with a creamy sriracha aioli and Asian, toasted sesame oil.

 

DINNER

Walnut encrusted pork tenderloin on a bed of spinach

Served with broccoli and cranberry salad and a savory balsamic sweet potato and mushroom side dish.

Sun-dried tomato, basil pesto, and spinach stuffed chicken breasts

Served with rustic garlic mashed potatoes and roasted asparagus wrapped in prosciutto. 

Shrimp scampi with a capellini pasta, roasted and sundried tomatoes, served with a refreshing yet hearty kiwi and cucumber summer salad.

Zest marmalade salmon served alongside wild rice and edamame.  Topped with broccolini roasted in a balsamic and shallot reduction sauce

Jerk Chicken Kebabs: Caribbean marinated chicken breasts grilled to perfection plated with coconut rice and topped with a mango salsa.  Stir fried bok-choy with chilly garlic sauce.

Filet Mignon with a rhubarb, honey, and rosemary glaze accompanied by carrots a la orange and Hassel back potato topped with garlic, breadcrumbs, and parmesan cheese.  

Lemon, garlic, and macadamia nut crusted fresh Mahi fillet paired with a beautiful and decadent veggie, parsley risotto.

 

DESSERT

Creamy caramel flan topped with fresh fruits and garnished with mint leaves.

Decadent home made cheesecake with fresh mint, berries, and a raspberry purée

Delicious warm chocolate brownie alamode served over vanilla bean ice cream with a chocolate drizzle

Fresh Caribbean peaches roasted in a vanilla brown sugar glaze served with a scoop of ice cream.

Freshly made zesty key lime pie  

 Berry cream cupcake served with fresh berries and honey lemon mascarpone cream 

Homemade peanut butter cookies filled with ricotta cheese and topped with a hersey kiss. 

A delighful chocolate charcuterie board 

Chocolate covered ice cream resting topped with a chocolate dipped stawberry and strawberry coulis.

 

Expectations were exceeded!
The yacht was brand new and in great shape. The rooms had plenty of space, the beds were comfortable and the A/C was very effective. Byron, Michelle and Scott were very pleasant and spent significant time with us after hours as well as going snorkeling and attending several meals off boat. They kept our drinks full at all times. We had a very good time. Byron was very familiar with all the best overnight spots and kept us in calm ports – which was not easy with three days of 20+ knot winds. Additionally, the crew accommodated us by picking us up in St. Johns which saved us time and money. Michelle is a true chef – the meals were excellent and filling. Breakfast, lunch and dinner were all great. She even went above and beyond by making me a delicious 50th birthday cake. Our expectations were exceeded with the quality of the boat and the crew .
Rates are All Inclusive
Season 2 PAX 3 PAX 4 PAX 5 PAX 6 PAX 7 PAX 8 PAX
Winter 2020 to 2021 $25,000 $25,500 $26,000 $26,500 $27,000 $27,500 $28,000

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: 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
**** Please note
Cruising Permits, Fees, and Taxes to be paid by the Charterer upon entry to BVI Cruising Grounds or Ports.


**** TAXI FARE: Big Nauti will cover your client's taxi fare to and from the airport.


Minimum charter length:
4 NIGHT MINIMUM

LESS THAN 7 NIGHT CHARTERS: For 6 nights divide by 7N X 6N. For less than 6 nights, divide by 6N X number of nights.

XMAS/NEW YEAR’S:
Xmas flat rate: $33,000 for 2-8 guests. Charter must end no later than Dec 26th
New Year’s flat rate $35,000 for 2-8 guests. New Year’s charters must start December 27th or later.

Embarkation 12PM / Disembarkation 12PM

Departs from St. Thomas, USVI unless otherwise requested.


Additional Rate Details:

HALF-BOARD RATES: Discount of $150 per person
Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches and 4 dinners ashore at client expense. Also, see Local Fare option below.

LOCAL FARE MEAL PLAN: Discount of $75 per person
Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.

X

Available

X

Booked

X

Hold

X

Unavailable

  • : Cat
  • : 28.8 Feet
  • : 4.11 Feet
  • : 8
  • : 2020
  • : Catana
  • : No
  • : No
  • : Onboard
  • : Dillon Mowery
  • : BVI
  • : No
Accommodations
Cabins: 4
Queen: 4
Single Cabins: 1
Showers: 4
Wash Basins: -
Heads: 4
Electric Heads: 4
Engine Details
-
Fuel Consumption: -
Cruising Speed: -
Max Speed: -
Details
Refit: -
Helipad: No
Jacuzzi: No
A/C: Full
Locations
Winter Area: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards
Summer Area: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards
Pick Up Locations
Pref. Pick-up: -
Other Pick-up: -


Amenities
Salon Tv/VCR: Yes
Salon Stereo: Yes
Sat Tv: -
# of Videos: -
# DVDs/Movies: No
# CD's: Yes
Camcorder: No
Books: No
Board Games: Yes
Sun Awning: No
Deck Shower: Yes
Bimini: Yes
Water Maker: Yes
Special Diets: Yes
Kosher: Inq
BBQ: Yes
# Dine In: 10
Minimum Age: Water safe
Generator: Yes
Inverter: Yes
Voltages: 110
Water Maker: Yes
Water Cap: -
Ice Maker: -
Sailing Instructions: No
Internet Access: Onboard WIFI
Gay Charters: Yes
Nude: Inq
Hairdryers: Yes
# Port Hatches: Yes
Guests Smokes: -
Crew Smokes: No
Pets Aboard: No
Pet Type: -
Guest Pets: No
Children Ok: Yes
Hammock: Yes
Windscoops: No
Water Sports
Dinghy size: Yes
Dinghy hp: 40hp
Dinghy # pax: 10
Water Skis Adult: Yes
Water Skis Kids: No
Jet Skis: No
Wave Runners: No
Kneeboard: Yes
Windsurfer: -
Snorkel Gear: -
Tube: Yes
Scurfer: No
Wake Board: Yes
Kayaks 1 Pax: -
Kayaks (2 Pax): -
Floating Mats: Yes
Swim Platform: Yes
Boarding Ladder (Loc/Type): Yes/Stern
Sailing Dinghy: No
Beach Games: -
Fishing Gear: Yes
Gear Type: Trolling and Casting
Rods: -
General Diving Info
Yacht offers onboard diving.
Guests to hire their own dive equipment.
Crew will arrange rental equipment on behalf of the guests and have it onboard when guests arrive

Scuba gear onboard for $150 per person/per week.
Scuba gear includes a BCD, regulator, weights and tank.

Diving Costs information
$50 per person per dive
Captain
Dillon Mowery
Nation: USA
Languages: English
Chef/Mate
Amanda Mason
Nation: USA
Dillon and Amanda's Crew Profile

Dillon was born in the city of Albuquerque, NM. After graduating he spent one year at Central Michigan University studying outdoor recreation.

Dillon’s first job at sea was on board a glass-bottom shipwreck tour boat for NOAA. This job was the spark that ignited the fire that continues to drive Dillon today. Quickly he became a PADI divemaster which allowed him to work as an aquarist at Albuquerque Aquarium as well as a dive guide in Kona, Hawaii. Thus, expanding his love for the ocean and awareness of conservation of the sea. In Hawaii, he realized his passion for sailing and the open ocean which is why he set his sights on earning his captain's license. His ambitions grew alongside his boating and sailing skills, which earned him the opportunity to accept jobs that took him all over the world. His abilities allowed him to explore new places within the Atlantic, the Pacific, and the Indian Oceans, sailing thousands of miles. His love and passion for the sea emanates to all his guests on board as you explore the waters together.

Amanda was born in Orange County, CA. She spent her early years in the Netherlands, traveling all over Europe until she moved back to the US. Her father would take her out on fishing charters for days at a time with no land in sight. Inspiring her thirst for travel and the ocean, which in turn fueled her adult life and career. Naturally she majored in Biology of Anthropology at Cal State University where she quickly joined the Anthropological society. She earned the opportunity to travel to India with the Himalayan Health Exchange. One month in the mountains she supplied medicine to villagers while learning the local customs and Indian cuisine. It was so fascinating to see how these cooks, in such high elevation, would make such detailed, beautiful dishes with using only what small tools they had. It was interesting for her to see that you don’t need much to create great dishes, just creativity and ingenuity. Prior to her India experience, during the course of her academic career, she would make elaborate meals for her family each week day. Having a full kitchen and all the tools seemed necessary, but watching those gentlemen cook with little to no electricity, and home grown fresh produc showed her otherwise. Cooking was Amanda’s way of connecting and showing her appreciation for family and friends.

After college, it seemed only fitting to try a new adventure and this ideology allowed her to move to a concierge position at the Hyatt in Maui. She spent five years growing and sharing her love for the islands with each client. Also, lived in Hawaiian homes for the first few months which was a cultural shock, in a great way! Learned many Hawaiian traditions, from using a three prong to catch fish and octopus, to helping prepare meals for large Hawaiian families... it takes an entire day, incredible!!!

Six months before leaving the island, her aspirations drove her to owning a business in Charleston, SC and then two years later Dillon and Amanda decided to embarked on a new venture in St. Thomas running term charters where they love welcoming new guests onboard every week , providing funfilled land and water activities and creating fantastic memories.


BREAKFAST

Country power breakfast -Two Fried Eggs made to order, country bacon, breakfast sausage, cremini mushroom, fried onions and tomatoes and sweet plantains and triangles of toast

Veggie scrambled eggs - A variety of fresh seasonal vegetables and scrambled eggs served with a fresh baked croissant and crispy bacon

Traditional eggs benedict - A serving of two poached eggs atop honey backed ham or thinly sliced smoked salmon on a toasted English muffin smothered in a smooth hollandaise sauce.


Grilled breakfast burrito - Filled with herb roasted potatoes, scrambled eggs and a choice of cheese, delicately wrapped in a tortilla and grilled to perfection.

New York style breakfast - Toasted pumpernickel or plain bagel topped with thinly sliced smoked salmon, whipped cream cheese, English cucumber slices, topped with slithers of red onions, diced tomatoes and fresh chives or capers.

Delicious breakfast quiche - Prepared with fresh island sourced vegetables, eggs and an assortment of cheeses accompanied by a side of crispy bacon.

Peanut butter and jelly traybake - Pancake batter with peanut butter and jelly swirled all around. Topped with assorted berry’s and a jelly reduction.

Avocado toast - Smashed avocado with fresh lime on toasted bread with sundried tomato scrambled eggs on the side


LUNCH


Beef Taco Crunch Wrap made with seasoned ground beef, sautéed peppers & onions, shredded romaine lettuce, seasoned diced tomato, melted Monterey jack cheese gently wrapped and grilled in a flour tortilla, served with sour cream, and salsa

Chicken caprese pasta salad comprised of fresh basil, vine ripe tomatoes, shredded mozzarella cheese and pasta, tossed with fresh home-made pesto and baked garlic and herb chicken breast.

Buddah bowl served made up of tri-colored quinoa bowl topped avocado, sweet potato, chili roasted chick peas, hardboiled egg, and fresh vegetables finished with a creamy lemon, maple sesame dressing

Shrimp caesar salad with crunchy romaine lettuce mixed with homemade croutons, garlic Caesar dressing, adorned with parmesan, and garlic/black pepper shrimp, served with fresh baked garlic bread

Fish Tacos using blackened fresh local Mahi-mahi, cilantro lime coleslaw, topped with a rustic pineapple salsa

Gourmet pulled pork sliders comprising BBQ pulled pork on a caramelized Hawaiian roll, with a tangy coleslaw and seasoned sweet potato fries. Served with a side of zesty ginger ketchup

APPETIZER

Bruschetta with crunchy toasted bread, plum tomatoes, mango, goat cheese & balsamic glaze (passion fruit balsamic

Shrimp ceviche with avocado, corn, tomatoes

Charcuterie board assorted fruits, cheeses, and aged salamis accompanied by a variety of pickles, nuts and served with an array of crackers.

Soft baked brie topped with cranberry jam and wrapped in phyllo pastry, served with fruit and crackers

Bacon wrapped jalapeño poppers.

Crab artichoke dip and three cheese and seasoned crab filling served in delicate phyllo cups

Buffalo chicken dip served with homemade rosemary and apricot glaze crown bread

Crab cakes made with homemade bread crumbs, these deliciously fresh crab cakes are topped with a spicy mayo sauce and perfectly paired with garlic, and rosemary roasted potato wedges

Poke Bowl withfresh Ahi Tuna marinated in soy sauce, eel sauce, and wasabi. Chunks of pineapple, avocado, Tortuga grown green onions, and cucumber. Topped with a creamy sriracha aioli and Asian, toasted sesame oil.

 

DINNER

Walnut encrusted pork tenderloin on a bed of spinach

Served with broccoli and cranberry salad and a savory balsamic sweet potato and mushroom side dish.

Sun-dried tomato, basil pesto, and spinach stuffed chicken breasts

Served with rustic garlic mashed potatoes and roasted asparagus wrapped in prosciutto. 

Shrimp scampi with a capellini pasta, roasted and sundried tomatoes, served with a refreshing yet hearty kiwi and cucumber summer salad.

Zest marmalade salmon served alongside wild rice and edamame.  Topped with broccolini roasted in a balsamic and shallot reduction sauce

Jerk Chicken Kebabs: Caribbean marinated chicken breasts grilled to perfection plated with coconut rice and topped with a mango salsa.  Stir fried bok-choy with chilly garlic sauce.

Filet Mignon with a rhubarb, honey, and rosemary glaze accompanied by carrots a la orange and Hassel back potato topped with garlic, breadcrumbs, and parmesan cheese.  

Lemon, garlic, and macadamia nut crusted fresh Mahi fillet paired with a beautiful and decadent veggie, parsley risotto.

 

DESSERT

Creamy caramel flan topped with fresh fruits and garnished with mint leaves.

Decadent home made cheesecake with fresh mint, berries, and a raspberry purée

Delicious warm chocolate brownie alamode served over vanilla bean ice cream with a chocolate drizzle

Fresh Caribbean peaches roasted in a vanilla brown sugar glaze served with a scoop of ice cream.

Freshly made zesty key lime pie  

 Berry cream cupcake served with fresh berries and honey lemon mascarpone cream 

Homemade peanut butter cookies filled with ricotta cheese and topped with a hersey kiss. 

A delighful chocolate charcuterie board 

Chocolate covered ice cream resting topped with a chocolate dipped stawberry and strawberry coulis.

 

Expectations were exceeded!
The yacht was brand new and in great shape. The rooms had plenty of space, the beds were comfortable and the A/C was very effective. Byron, Michelle and Scott were very pleasant and spent significant time with us after hours as well as going snorkeling and attending several meals off boat. They kept our drinks full at all times. We had a very good time. Byron was very familiar with all the best overnight spots and kept us in calm ports – which was not easy with three days of 20+ knot winds. Additionally, the crew accommodated us by picking us up in St. Johns which saved us time and money. Michelle is a true chef – the meals were excellent and filling. Breakfast, lunch and dinner were all great. She even went above and beyond by making me a delicious 50th birthday cake. Our expectations were exceeded with the quality of the boat and the crew .
Rates are All Inclusive
Season 2 PAX 3 PAX 4 PAX 5 PAX 6 PAX 7 PAX 8 PAX
Winter 2020 to 2021 $25,000 $25,500 $26,000 $26,500 $27,000 $27,500 $28,000

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: 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
**** Please note
Cruising Permits, Fees, and Taxes to be paid by the Charterer upon entry to BVI Cruising Grounds or Ports.


**** TAXI FARE: Big Nauti will cover your client's taxi fare to and from the airport.


Minimum charter length:
4 NIGHT MINIMUM

LESS THAN 7 NIGHT CHARTERS: For 6 nights divide by 7N X 6N. For less than 6 nights, divide by 6N X number of nights.

XMAS/NEW YEAR’S:
Xmas flat rate: $33,000 for 2-8 guests. Charter must end no later than Dec 26th
New Year’s flat rate $35,000 for 2-8 guests. New Year’s charters must start December 27th or later.

Embarkation 12PM / Disembarkation 12PM

Departs from St. Thomas, USVI unless otherwise requested.


Additional Rate Details:

HALF-BOARD RATES: Discount of $150 per person
Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches and 4 dinners ashore at client expense. Also, see Local Fare option below.

LOCAL FARE MEAL PLAN: Discount of $75 per person
Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
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