COCKTAILS & DREAMS
Cocktails & Dreams is your ultimate panoramic charter option! She is characterized by completely open spaces. Boasting clean cut interior design and large, luxury social areas. Providing a large tilt-and-turn door and sliding windows for a never ending grand vision on the ocean. Cocktails & Dreams promises a 5-star luxury charter yacht that is modern and eminently stylish!
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 Jordache Kirsten is a seasoned maritime professional whose lifelong passion for the sea has shaped an impressive career spanning over six years. With more than 10,000 nautical miles logged, he has captained and crewed catamarans up to 82 feet, navigating some of the world’s most breathtaking waters—from the vibrant coral reefs of Fiji and the turquoise bays of the Caribbean to the rugged coastlines of South Africa and Australia.
As a commercially endorsed captain licensed for yachts up to 86 feet, Captain Jordache prioritizes safety and professionalism while fostering a relaxed and enjoyable atmosphere on board. One of his most memorable voyages was a challenging passage from Cape Town to the remote island of St. Helena and back—an experience that tested his seamanship and left him with incredible stories to share.
Beyond his extensive experience in yacht deliveries, charter operations, and vessel maintenance, he is known for his adventurous and easy-going nature, making every charter both exciting and seamless. Whether guests seek adrenaline-fueled water sports or tranquil relaxation, he is dedicated to curating unforgettable experiences.
When not at the helm, Captain Jordache enjoys traveling the world, exploring exotic destinations, and visiting family in the UK. With a deep love for sailing and a commitment to excellence, he looks forward to welcoming guests aboard and sharing the magic of life at 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
10% discount on bookings made for May 2025.
*Offer valid for bookings confirmed by March 31, 2025. *Charter must start and end in May 2025.
10% discount on all charters booked in the Windward Islands between August and October 2025.
Pickup and drop-off locations include:
- Rodney Bay, Saint Lucia
- Marigot Bay, Saint Lucia
- Soufrière, Saint Lucia
- Blue Lagoon, Saint Vincent
- Canouan, Grenadines
- Port Louis, Grenada
*Charter must start in August and /or end by 31 October 2025.
*Crew during these dates might change last minute due to crew vacation period.
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 taxes & fees are included in the rate
-Inquire for USVI only charters
-CHILD DISCOUNT: $100 off per child under 10 at time of charter
******
SAINT MARTIN / ST BARTHS RELOCATION FEE:$2,000 round trip.
Minimum 48 hour turn required on either side of charter dates for boat transit. Inquire for availability.
GRENADINES: Available starting in June 2023! Will accept charters in the BVI until a charter is booked in the Grenadines. All charters after must be in the Grenadines, please see calendar or inquire.
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.
SLEEP ABOARD: Sleep aboard the night before charter dates. Available for 1/2 the daily rate. Includes 4pm boarding, snacks, welcome cocktails & continental breakfast. Dinner is to be taken ashore at client expense.
Commission will apply to sleep aboard
CHRISTMAS/NEW YEARS:
7 night minimum
CHRISTMAS 2025: 1-10 guests @ $41,800 - must end by 12/28
NEW YEARS 25/26: 1-10 guests @ $48,000 - 12/29 start or later
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
- : Jordache Kirsten
- : 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 Jordache Kirsten is a seasoned maritime professional whose lifelong passion for the sea has shaped an impressive career spanning over six years. With more than 10,000 nautical miles logged, he has captained and crewed catamarans up to 82 feet, navigating some of the world’s most breathtaking waters—from the vibrant coral reefs of Fiji and the turquoise bays of the Caribbean to the rugged coastlines of South Africa and Australia.
As a commercially endorsed captain licensed for yachts up to 86 feet, Captain Jordache prioritizes safety and professionalism while fostering a relaxed and enjoyable atmosphere on board. One of his most memorable voyages was a challenging passage from Cape Town to the remote island of St. Helena and back—an experience that tested his seamanship and left him with incredible stories to share.
Beyond his extensive experience in yacht deliveries, charter operations, and vessel maintenance, he is known for his adventurous and easy-going nature, making every charter both exciting and seamless. Whether guests seek adrenaline-fueled water sports or tranquil relaxation, he is dedicated to curating unforgettable experiences.
When not at the helm, Captain Jordache enjoys traveling the world, exploring exotic destinations, and visiting family in the UK. With a deep love for sailing and a commitment to excellence, he looks forward to welcoming guests aboard and sharing the magic of life at 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
<div>
<p class="x_MsoNormal"><em>*Offer valid for bookings confirmed by March 31, 2025. *Charter must start and end in May 2025.</em></p>
<p class="x_MsoNormal" aria-hidden="true"> </p>
</div>
<p class="x_MsoNormal"><strong>10% discount</strong> on all charters booked in the <strong>Windward Islands</strong> between <strong>August and October 2025</strong>. </p>
<p class="x_MsoNormal">Pickup and drop-off locations include: </p>
<ul type="disc">
<li class="x_MsoNormal">Rodney Bay, Saint Lucia </li>
<li class="x_MsoNormal">Marigot Bay, Saint Lucia </li>
<li class="x_MsoNormal">Soufrière, Saint Lucia </li>
<li class="x_MsoNormal">Blue Lagoon, Saint Vincent </li>
<li class="x_MsoNormal">Canouan, Grenadines </li>
<li class="x_MsoNormal">Port Louis, Grenada </li>
</ul>
<div>
<p class="x_MsoNormal"><em>*Charter must start in August and /or end by 31 October 2025.</em></p>
<p><em><span data-olk-copy-source="MessageBody">*Crew during these dates might change last minute due to crew vacation period.</span></em></p>
<p><em> </em></p>
</div>
<p><span style="color: b700b7;"><strong>MINIMUM NIGHTS: 5, Inquire for less<br /></strong>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.<strong><span style="color: #b96ad9;"><br /></span></strong></span><span style="color: ff0000;"><span style="color: #000000;"><strong>-BVI taxes & fees are included in the rate<br />-Inquire for USVI only charters<br /></strong></span><span style="color: #ff0037;"><strong><span style="color: #000000;">-CHILD DISCOUNT: $100 off per child under 10 at time of charter</span></strong></span></span></p>
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<p><span style="color: ff0000;"><span style="color: 000000;"><strong><u>SAINT MARTIN / ST BARTHS RELOCATION FEE:</u></strong>$2,000 round trip. <br />Minimum 48 hour turn required on either side of charter dates for boat transit. Inquire for availability.<br /><br /><strong><u>GRENADINES:</u></strong> Available starting in June 2023! Will accept charters in the BVI until a charter is booked in the Grenadines. All charters after must be in the Grenadines, please see calendar or inquire.<br /><strong><u><br /></u></strong></span></span><span style="color: ff0000;"><span style="color: 000000;"><strong><u>HALF-BOARD:</u></strong> Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense. <br />Discount of $150 per person off the 7 night rate.<br /><br /><strong><u>LOCAL FARE:</u></strong> Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense. <br />Discount of $75 per person off the 7 night rate.<br /><br /><strong><u>SLEEP ABOARD:</u> </strong>Sleep aboard the night before charter dates. Available for 1/2 the daily rate. Includes 4pm boarding, snacks, welcome cocktails & continental breakfast. Dinner is to be taken ashore at client expense.<strong><u><br /></u></strong><em><strong>Commission will apply to sleep aboard</strong></em></span></span></p>
<p><span style="color: ff0000;"><span style="color: 000000;"><strong><u><br />CHRISTMAS/NEW YEARS:</u></strong> <br />7 night minimum<br /><strong>CHRISTMAS 2025:</strong> 1-10 guests @ $41,800 - must end by 12/28<br /><strong>NEW YEARS 25/26: </strong> 1-10 guests @ $48,000 - 12/29 start or later</span></span></p>
