COCKTAILS & DREAMS
Cocktails & Dreams Yacht Charter
Set sail on Cocktails & Dreams, a luxury yacht designed for those who crave breathtaking ocean views, modern elegance, and an unparalleled sense of freedom on the water. With expansive open spaces and sleek, contemporary design, this vessel offers the perfect balance of relaxation and adventure, making it an unforgettable charter experience.
Luxury in Every Detail
Cocktails & Dreams is crafted for comfort and style, boasting a seamless indoor-outdoor living experience. The yacht features a large tilt-and-turn door and expansive sliding windows, allowing guests to enjoy uninterrupted panoramic views of the surrounding seas. Whether lounging in the sun, enjoying a cocktail at sunset, or dining al fresco under the stars, this yacht delivers a five-star atmosphere with a modern and sophisticated touch.
Spacious and Elegant Accommodations
Designed with luxury and versatility in mind, Cocktails & Dreams accommodates guests in five well-appointed queen cabins, each with its own en-suite bathroom for the ultimate privacy and convenience. The yacht also includes two additional single v-berth cabins, perfect for young adults or children, making it a fantastic option for families or groups of up to 12 guests. For those requiring additional space, the option to utilize a forepeak cabin is available upon request.
The Ultimate Ocean Experience
From the moment you step aboard, Cocktails & Dreams invites you to embrace the freedom of the open water. Whether you’re soaking up the sun on the spacious decks, indulging in gourmet cuisine, or simply taking in the endless horizon, every detail is designed to create an extraordinary experience.
Book Your Unforgettable Voyage
Ready for the ultimate luxury escape? Cocktails & Dreams offers the perfect setting for a dream getaway filled with elegance, adventure, and relaxation. Secure your charter today and embark on a journey like no other!
5 queen cabins with ensuite heads available for guest use. Two additional single v berth cabins suitable for young adults or children making this an available 12 pac boat. Please inquire for more information.
5% of the gross charter value for the use of x1 forepeak cabins.
| Accommodations | |
|---|---|
| Cabins: | 5 |
| Queen: | 5 |
| Single Cabins: | 1 |
| Showers: | 6 |
| Electric Heads: | 6 |
| Engine Details | |
|---|---|
| - | |
| Fuel Consumption: | 1200 L* |
| Cruising Speed: | - |
| Max Speed: | - |
| Details | |
|---|---|
| Type: | Cat |
| Beam: | 28.6 Feet |
| Draft: | 4.8 Feet |
| Pax: | 10 |
| YearBuilt: | 2023 |
| Builder: | Bali Catamarans |
| JetSkis: | No |
| Flag: | US |
| SatTv: | No |
| RegNum: | CATBC074C222 |
| 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 Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | No |
| Salon Stereo: | Yes |
| Sat Tv: | - |
| Camcorder: | No |
| Books: | No |
| Board Games: | Yes |
| Deck Shower: | Yes |
| Water Maker: | - |
| Special Diets: | Yes |
| Kosher: | Inq |
| BBQ: | Yes |
| Minimum Age: | Water safe |
| Inverter: | - |
| Voltages: | - |
| Water Maker: | - |
| Ice Maker: | - |
| Sailing Instructions: | No |
| Internet Access: | Onboard WIFI |
| Hairdryers: | No |
| Guests Smokes: | On deck only |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Hammock: | No |
| Water Sports | |
|---|---|
| Dinghy size: | TBD |
| Dinghy hp: | 30 |
| 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): | 1 |
| Floating Mats: | 2 |
| Swim Platform: | Aft |
| Boarding Ladder (Loc/Type): | Aft |
| Sailing Dinghy: | No |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | Trolling & Casting |
| Rods: | 3 |
Captain Kirsten Kloppers, a native of South Africa, has always had a deep connection to the ocean. Growing up surrounded by the outdoors, she excelled in competitive golf, earning multiple titles and representing provincial teams. However, her passion for the sea was undeniable, and after experiencing her first scuba dive, she knew her future was on the water.
Kirsten studied Industrial Design at the University of Johannesburg, where she developed a strong appreciation for the ocean ecosystem and a passion for marine conservation. She later transitioned into a career at sea, mastering fishing charters, sailing, and yacht operations, and refining her leadership skills in the demanding maritime industry. Her expertise in tuna fishing, spearfishing, and diving further strengthened her deep understanding of ocean navigation and marine life.
Now an accomplished RYA/MCA Yachtmaster Offshore Captain (200GT), Kirsten is known for her strong leadership, expert seamanship, and commitment to providing an exceptional charter experience. Whether at the helm navigating open waters, ensuring the smooth operation of the yacht, or sharing her passion for the ocean with guests, Kirsten leads with confidence, professionalism, and a love for adventure.
With over three years of experience sailing the Caribbean, Kirsten knows the BVI like the palm of her hand, allowing her to craft the perfect itinerary—whether it’s finding secluded anchorages, vibrant marine life, or the best local spots. She has a deep appreciation for the region’s beauty and culture, ensuring guests experience the very best of what the BVI has to offer.
With a dedication to safety, guest satisfaction, and seamless yacht operations, Captain Kirsten ensures that every journey is unforgettable, blending expert navigation with a deep passion for the sea.
Chef Emily
Growing up in the English countryside, Chef Emily Faraway developed a love for fresh, seasonal ingredients and wholesome cooking. Her culinary journey began in a cocktail bar, where she managed operations before stepping into the role of chef, blending her passion for hospitality with her love of food.
Emily began her yachting career as a service stewardess, but her travels through Greece, Turkey, France, and Italy inspired her to explore Mediterranean cuisine. Under the mentorship of an onboard chef, she transitioned to the galley, honing her culinary skills and embracing the rich flavors of her journey. Further travels in Asia deepened her culinary repertoire, teaching her to balance the vibrant flavors of fresh local ingredients with powerful spices and aromatics.
Emily’s recent experience aboard a superyacht in the Caribbean allowed her to deliver exceptional dining experiences, including crafting and plating three-course silver-service meals for up to 20 guests and creating menus tailored to their preferences. Her attention to detail extended beyond the galley, as she impressed guests with thoughtful touches during cabin turn-downs and assisted with exterior operations when needed.
Before her yachting career, Emily refined her culinary skills in upscale restaurant settings, designing inventive menus, catering private events, and leading as Head Chef. She also developed extensive cocktail menus, implemented allergy-safe kitchen practices, and optimized stock management to reduce waste and increase profitability.
Now, Emily combines her countryside roots with global influences to create unforgettable dining experiences aboard Cocktails & Dreams. From elegant multi-course meals to casual alfresco feasts, she crafts dishes that reflect her passion for fresh ingredients, culinary artistry, and exceptional hospitality. Her qualifications, including advanced food safety and allergy awareness, ensure every meal is prepared with care and professionalism.
Breakfast
Baklava French toast - Brioche French toast layered with Pistachios, Honey & Cinnamon
Smoked salmon tartine - Served on sourdough with Creme Fraiche fried Capers and Dill
Chia seed parfait - Topped with toasted Coconut and Berries
Shakshuka - Eggs poached in a spiced Middle-Eastern tomato sauce finished with Goats cheese and served with warm pitas for dipping
Ricotta and fig toasts - Toasted cinnamon bagel topped with fresh figs, creamy ricotta and honey
Spinach and Feta Omelette – Fluffy omelette filled with fresh spinach and feta cheese
Lemon Ricotta Waffles – Light waffles with lemon zest and a dollop of ricotta
Lunch
Crab Cakes – Golden crab cakes with a zesty remoulade sauce
Chilled Soba Noodle Salad – Soba noodles with sesame dressing and fresh vegetables
Chicken Caprese salad - grilled chicken on mozzarella Di búfala, heirloom tomatoes and fresh basil.
Vietnamese banh mi bowl - deconstructed banh mi with marinated pork, pickled veggies and a spicy mayo drizzle
Ahí tuna poke bowl - raw ahí tuna, edamame, avocado and wakame salad with a sesame dressing
Ribeye salad - medium rare ribe eye sliced over arugula & cherry tomatoes and a blue cheese dressing
Crispy fish tacos - panko-crusted Mahi mahi fillets with spicy slaw and lime crema in a soft freshly made tortilla
Snacks on Deck
Mediterranean Mezze Platter – Hummus, tzatziki, olives, and warm pita bread
Crispy Chickpeas – Roasted chickpeas with smoked paprika and sea salt
Watermelon Feta Bites – Juicy watermelon cubes topped with tangy feta, fresh mint, and balsamic glaze
Mini Caprese Tarts – Puff pastry tarts filled with mozzarella, tomato, and basil
Pineapple Carpaccio – Thinly sliced pineapple with a drizzle of lime and a sprinkle of chilli
Charred baby Carrots & hummus - grilled crunchy carrots served with a creamy hummus drizzled with chilli oil
Cheesy chicken burrito bites - tortilla cups filled with spicy chicken and peppers and topped with crumbled queso fresco
Appetisers
Shrimp Ceviche – Marinated shrimp with lime, avocado, cilantro, and diced summer vegetables
Seared Tuna Tataki – Thinly sliced tuna with soy-citrus dressing and sesame seeds
Grilled Peach and Prosciutto – Sweet peaches wrapped in salty prosciutto with a drizzle of honey
Prawn and Mango Salad – Sweet mango and tender prawns with a chilli-lime vinaigrette
Som tum duck summer rolls - Green papaya salad and roasted duck rolled in rice paper with a coriander and chilli dressing
Saffron arancini - Saffron risotto wrapped in prosciutto and fried in breadcrumbs
Bruschetta Trio - Tomato basil, mushroom and fig Gorgonzola atop garlic-brushed toasts
Dinner Mains
Grilled Swordfish Steaks – Fresh grilled swordfish served with a tomato and olive salsa
Coconut Lime Shrimp Curry – Light Thai-inspired coconut curry with shrimp, served over jasmine rice
Miso-Glazed Cod – Tender cod with a sweet and savoury miso glaze served with pickled cucumber and sticky rice
Summer Lobster Risotto – Creamy risotto with chunks of fresh lobster and lemon zest
Chicken souvlaki bowls - Greek marinated lemon and herb chicken skewers served over orzo and tzatziki
Brasato al Barolo - tender rib of beef cooked sous vide in a rich red wine sauce, served with pomme puree
Lemon & Truffle bucatini - Lemon-infused bucatini in a porcini sauce topped with grated truffle
Desserts
Coconut Panna Cotta – Creamy panna cotta with a tropical coconut twist
Mojito Granita - Icy granita made with lime, mint and a generous splash of rum
Apple tart fine - Baked Apple tart with a brandy flambé served alongside vanilla ice cream
Peach galette - A rustic peach-topped shortcrust pastry served with vanilla mascarpone
Mango nigiri - sweet coconut sticky rice topped with fresh slices of mango with a lime coulis dipping sauce
Trip of tiramisu - strawberry & matcha, Frangelico hazelnut liqueur & Chocolate, Cointreau & espresso
Cardamom Chocolate mousse - a light chocolate mouse spiced with cardamom and topped with chantilly cream
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX | 9 PAX | 10 PAX |
|---|---|---|---|---|---|---|---|---|---|
| Summer 2024 | $28,000 | $28,000 | $28,000 | $28,000 | $28,000 | $28,000 | $28,000 | $28,000 | $28,000 |
| Winter 2024 to 2025 | $31,000 | $31,500 | $32,000 | $32,500 | $33,000 | $33,500 | $34,000 | $34,500 | $35,000 |
| Summer 2025 | $31,000 | $31,500 | $32,000 | $32,500 | $33,000 | $33,500 | $34,000 | $34,500 | $35,000 |
| Winter 2025 to 2026 | $34,000 | $34,500 | $35,000 | $35,500 | $36,000 | $36,500 | $37,000 | $37,500 | $38,000 |
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
- Minimum 5-nights, 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;
CHILD DISCOUNT: $100 off per child under 12 at time of charter.
SLEEP ABOARD: 50% of the daily rate. Boarding from 4 PM. Guests to dine off the yacht that evening.
HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense. Discount of $150 per person off the 7 night rate.
LOCAL FARE: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense. Discount of $75 per person off the 7 night rate.
CHRISTMAS:
- Rate $41,000
- Must end no later than 28 December
- Includes a gala dinner with champagne and premium wines
- Minimum 7-nights
NEW YEARS:
- Rate $48,000
- Must start no earlier than 28 December
- Includes a gala dinner with champagne and premium wines
- Minimum 7-nights
X
Available
X
Booked
X
Hold
X
Unavailable
- : Cat
- : 28.6 Feet
- : 4.8 Feet
- : 10
- : 2023
- : Bali Catamarans
- : No
- : No
- : Yacht offers Rendezvous Diving only
- : Kirsten Kloppers
- : US
- : No
- : CATBC074C222
| Accommodations | |
|---|---|
| Cabins: | 5 |
| Queen: | 5 |
| Single Cabins: | 1 |
| Showers: | 6 |
| Wash Basins: | 6 |
| Heads: | 6 |
| Electric Heads: | 6 |
| Engine Details | |
|---|---|
| - | |
| Fuel Consumption: | 1200 L* |
| 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 Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | No |
| Salon Stereo: | Yes |
| Sat Tv: | - |
| # of Videos: | - |
| # DVDs/Movies: | No |
| # CD's: | Yes |
| Camcorder: | No |
| Books: | No |
| Board Games: | Yes |
| Sun Awning: | - |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Water Maker: | - |
| Special Diets: | Yes |
| Kosher: | Inq |
| BBQ: | Yes |
| # Dine In: | 12 |
| Minimum Age: | Water safe |
| Generator: | - |
| Inverter: | - |
| Voltages: | - |
| Water Maker: | - |
| Water Cap: | 317 GL |
| Ice Maker: | - |
| Sailing Instructions: | No |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Yes |
| Nude: | Inq |
| Hairdryers: | No |
| # Port Hatches: | - |
| Guests Smokes: | On deck only |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | No |
| Children Ok: | Yes |
| Hammock: | No |
| Windscoops: | - |
| Water Sports | |
|---|---|
| Dinghy size: | TBD |
| Dinghy hp: | 30 |
| Dinghy # pax: | - |
| 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): | 1 |
| Floating Mats: | 2 |
| Swim Platform: | Aft |
| Boarding Ladder (Loc/Type): | Aft |
| Sailing Dinghy: | No |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | Trolling & Casting |
| Rods: | 3 |
Captain Kirsten Kloppers, a native of South Africa, has always had a deep connection to the ocean. Growing up surrounded by the outdoors, she excelled in competitive golf, earning multiple titles and representing provincial teams. However, her passion for the sea was undeniable, and after experiencing her first scuba dive, she knew her future was on the water.
Kirsten studied Industrial Design at the University of Johannesburg, where she developed a strong appreciation for the ocean ecosystem and a passion for marine conservation. She later transitioned into a career at sea, mastering fishing charters, sailing, and yacht operations, and refining her leadership skills in the demanding maritime industry. Her expertise in tuna fishing, spearfishing, and diving further strengthened her deep understanding of ocean navigation and marine life.
Now an accomplished RYA/MCA Yachtmaster Offshore Captain (200GT), Kirsten is known for her strong leadership, expert seamanship, and commitment to providing an exceptional charter experience. Whether at the helm navigating open waters, ensuring the smooth operation of the yacht, or sharing her passion for the ocean with guests, Kirsten leads with confidence, professionalism, and a love for adventure.
With over three years of experience sailing the Caribbean, Kirsten knows the BVI like the palm of her hand, allowing her to craft the perfect itinerary—whether it’s finding secluded anchorages, vibrant marine life, or the best local spots. She has a deep appreciation for the region’s beauty and culture, ensuring guests experience the very best of what the BVI has to offer.
With a dedication to safety, guest satisfaction, and seamless yacht operations, Captain Kirsten ensures that every journey is unforgettable, blending expert navigation with a deep passion for the sea.
Chef Emily
Growing up in the English countryside, Chef Emily Faraway developed a love for fresh, seasonal ingredients and wholesome cooking. Her culinary journey began in a cocktail bar, where she managed operations before stepping into the role of chef, blending her passion for hospitality with her love of food.
Emily began her yachting career as a service stewardess, but her travels through Greece, Turkey, France, and Italy inspired her to explore Mediterranean cuisine. Under the mentorship of an onboard chef, she transitioned to the galley, honing her culinary skills and embracing the rich flavors of her journey. Further travels in Asia deepened her culinary repertoire, teaching her to balance the vibrant flavors of fresh local ingredients with powerful spices and aromatics.
Emily’s recent experience aboard a superyacht in the Caribbean allowed her to deliver exceptional dining experiences, including crafting and plating three-course silver-service meals for up to 20 guests and creating menus tailored to their preferences. Her attention to detail extended beyond the galley, as she impressed guests with thoughtful touches during cabin turn-downs and assisted with exterior operations when needed.
Before her yachting career, Emily refined her culinary skills in upscale restaurant settings, designing inventive menus, catering private events, and leading as Head Chef. She also developed extensive cocktail menus, implemented allergy-safe kitchen practices, and optimized stock management to reduce waste and increase profitability.
Now, Emily combines her countryside roots with global influences to create unforgettable dining experiences aboard Cocktails & Dreams. From elegant multi-course meals to casual alfresco feasts, she crafts dishes that reflect her passion for fresh ingredients, culinary artistry, and exceptional hospitality. Her qualifications, including advanced food safety and allergy awareness, ensure every meal is prepared with care and professionalism.
Breakfast
Baklava French toast - Brioche French toast layered with Pistachios, Honey & Cinnamon
Smoked salmon tartine - Served on sourdough with Creme Fraiche fried Capers and Dill
Chia seed parfait - Topped with toasted Coconut and Berries
Shakshuka - Eggs poached in a spiced Middle-Eastern tomato sauce finished with Goats cheese and served with warm pitas for dipping
Ricotta and fig toasts - Toasted cinnamon bagel topped with fresh figs, creamy ricotta and honey
Spinach and Feta Omelette – Fluffy omelette filled with fresh spinach and feta cheese
Lemon Ricotta Waffles – Light waffles with lemon zest and a dollop of ricotta
Lunch
Crab Cakes – Golden crab cakes with a zesty remoulade sauce
Chilled Soba Noodle Salad – Soba noodles with sesame dressing and fresh vegetables
Chicken Caprese salad - grilled chicken on mozzarella Di búfala, heirloom tomatoes and fresh basil.
Vietnamese banh mi bowl - deconstructed banh mi with marinated pork, pickled veggies and a spicy mayo drizzle
Ahí tuna poke bowl - raw ahí tuna, edamame, avocado and wakame salad with a sesame dressing
Ribeye salad - medium rare ribe eye sliced over arugula & cherry tomatoes and a blue cheese dressing
Crispy fish tacos - panko-crusted Mahi mahi fillets with spicy slaw and lime crema in a soft freshly made tortilla
Snacks on Deck
Mediterranean Mezze Platter – Hummus, tzatziki, olives, and warm pita bread
Crispy Chickpeas – Roasted chickpeas with smoked paprika and sea salt
Watermelon Feta Bites – Juicy watermelon cubes topped with tangy feta, fresh mint, and balsamic glaze
Mini Caprese Tarts – Puff pastry tarts filled with mozzarella, tomato, and basil
Pineapple Carpaccio – Thinly sliced pineapple with a drizzle of lime and a sprinkle of chilli
Charred baby Carrots & hummus - grilled crunchy carrots served with a creamy hummus drizzled with chilli oil
Cheesy chicken burrito bites - tortilla cups filled with spicy chicken and peppers and topped with crumbled queso fresco
Appetisers
Shrimp Ceviche – Marinated shrimp with lime, avocado, cilantro, and diced summer vegetables
Seared Tuna Tataki – Thinly sliced tuna with soy-citrus dressing and sesame seeds
Grilled Peach and Prosciutto – Sweet peaches wrapped in salty prosciutto with a drizzle of honey
Prawn and Mango Salad – Sweet mango and tender prawns with a chilli-lime vinaigrette
Som tum duck summer rolls - Green papaya salad and roasted duck rolled in rice paper with a coriander and chilli dressing
Saffron arancini - Saffron risotto wrapped in prosciutto and fried in breadcrumbs
Bruschetta Trio - Tomato basil, mushroom and fig Gorgonzola atop garlic-brushed toasts
Dinner Mains
Grilled Swordfish Steaks – Fresh grilled swordfish served with a tomato and olive salsa
Coconut Lime Shrimp Curry – Light Thai-inspired coconut curry with shrimp, served over jasmine rice
Miso-Glazed Cod – Tender cod with a sweet and savoury miso glaze served with pickled cucumber and sticky rice
Summer Lobster Risotto – Creamy risotto with chunks of fresh lobster and lemon zest
Chicken souvlaki bowls - Greek marinated lemon and herb chicken skewers served over orzo and tzatziki
Brasato al Barolo - tender rib of beef cooked sous vide in a rich red wine sauce, served with pomme puree
Lemon & Truffle bucatini - Lemon-infused bucatini in a porcini sauce topped with grated truffle
Desserts
Coconut Panna Cotta – Creamy panna cotta with a tropical coconut twist
Mojito Granita - Icy granita made with lime, mint and a generous splash of rum
Apple tart fine - Baked Apple tart with a brandy flambé served alongside vanilla ice cream
Peach galette - A rustic peach-topped shortcrust pastry served with vanilla mascarpone
Mango nigiri - sweet coconut sticky rice topped with fresh slices of mango with a lime coulis dipping sauce
Trip of tiramisu - strawberry & matcha, Frangelico hazelnut liqueur & Chocolate, Cointreau & espresso
Cardamom Chocolate mousse - a light chocolate mouse spiced with cardamom and topped with chantilly cream
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX | 9 PAX | 10 PAX |
|---|---|---|---|---|---|---|---|---|---|
| Summer 2024 | $28,000 | $28,000 | $28,000 | $28,000 | $28,000 | $28,000 | $28,000 | $28,000 | $28,000 |
| Winter 2024 to 2025 | $31,000 | $31,500 | $32,000 | $32,500 | $33,000 | $33,500 | $34,000 | $34,500 | $35,000 |
| Summer 2025 | $31,000 | $31,500 | $32,000 | $32,500 | $33,000 | $33,500 | $34,000 | $34,500 | $35,000 |
| Winter 2025 to 2026 | $34,000 | $34,500 | $35,000 | $35,500 | $36,000 | $36,500 | $37,000 | $37,500 | $38,000 |
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
- Minimum 5-nights, 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;
CHILD DISCOUNT: $100 off per child under 12 at time of charter.
SLEEP ABOARD: 50% of the daily rate. Boarding from 4 PM. Guests to dine off the yacht that evening.
HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense. Discount of $150 per person off the 7 night rate.
LOCAL FARE: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense. Discount of $75 per person off the 7 night rate.
CHRISTMAS:
- Rate $41,000
- Must end no later than 28 December
- Includes a gala dinner with champagne and premium wines
- Minimum 7-nights
NEW YEARS:
- Rate $48,000
- Must start no earlier than 28 December
- Includes a gala dinner with champagne and premium wines
- Minimum 7-nights
