DANTE
$29,000 - $33,000 / WEEK
BUILT/REFIT
YEAR
2023
YACHT
LENGTH
54 Ft
NUMBER OF
CABINS
4
NUMBER OF
GUESTS
8
TOTAL
CREW
2
CHARGES
FROM
$29,000
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | - |
| Single Cabins: | 1 |
| Showers: | 4 |
| Electric Heads: | 4 |
| Engine Details | |
|---|---|
| - | |
| Fuel Consumption: | - |
| Cruising Speed: | - |
| Max Speed: | - |
| Details | |
|---|---|
| Type: | Cat |
| Beam: | 29 Feet |
| Draft: | 4.85 Feet |
| Pax: | 8 |
| YearBuilt: | 2023 |
| Builder: | Bali Catamarans |
| Flag: | USA |
| RegNum: | 1334792 |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
| Summer Area: | Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | - |
| Camcorder: | - |
| Books: | Yes |
| Board Games: | Yes |
| Deck Shower: | Yes |
| Water Maker: | - |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | Yes |
| Minimum Age: | - |
| Inverter: | Yes |
| Voltages: | - |
| Water Maker: | - |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Hairdryers: | - |
| Guests Smokes: | Sugarscoops Only |
| Crew Smokes: | Inq |
| Pets Aboard: | No |
| Hammock: | - |
| Water Sports | |
|---|---|
| Dinghy size: | - |
| Dinghy hp: | - |
| Water Skis Adult: | - |
| Water Skis Kids: | - |
| Jet Skis: | - |
| Kneeboard: | - |
| Windsurfer: | - |
| Snorkel Gear: | Yes |
| Tube: | - |
| Scurfer: | - |
| Wake Board: | - |
| Kayaks 1 Pax: | - |
| Kayaks (2 Pax): | - |
| Floating Mats: | Yes |
| Swim Platform: | Yes |
| Boarding Ladder (Loc/Type): | - |
| Sailing Dinghy: | - |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | - |
Captain
Mason Randall
Nation: American
License: USCG
Languages: English
Chef
Melinda Goforth
Nation: American
License: Food Safety, STCW
Captain Mason -
Raised in the Mountains of Colorado, Mason was brought up with a love of the outdoors and a deep curiosity for the natural world around him. He followed his passions of cycling, climbing and rafting, eventually leading him to Puerto Rico. As a teenager here he quickly discovered a whole new world of sailing and water sports and was instantly determined in learning everything related to this lifestyle. This new adventure took him to St. Thomas, where he worked as a First mate on a variety of charter vessels, soaking up all of the time he could get on the water and receiving his captain's license. He ran commercial trips in the VI for two years before transitioning into yachting, where he worked as a chief officer and engineer and developed new skills and higher standards of service. After a year aboard mega yachts, Mason developed a desire to transition back into the close-knit charter industry in the VI to share his “home” and love for it on a more personal basis with guests.
Taking time to travel and really immerse himself into sailing, over the years Mason has covered most of the waters between New England and Panama. He thrives off of the "sea life", loves freediving, and giving his guests the chance to experience the same thrill he gets when enjoying a fresh catch!
Chef Mindy -
Raised in the historic coastal town of Charleston, South Carolina. Mindy grew up with a love and passion for all things ocean related! Her hometown is full of southern hospitality, art, history and FOOD! She worked in hospitality tourism on Kiawah and Seabrook Islands for 5 years. Mindy studied Biology from the College of Charleston and received her bachelor’s of Science Diploma in 2015 . She pursued biomedical laboratory research after graduation for 3 years. Desiring a salty life and ready to get a tan after years under fluorescent lights, she bought a boat and taught herself how to sail. She has since sailed as a first mate through the Bahamas, Caribbean Sea, San Blas Islands and has crossed the Panama Canal. Desiring a life at sea, she went to Sea School in 2019 for an STCW. She has worked as a Yacht Chef for over 4 years and was trained by Michelin Star Chefs at Ashburton Culinary Academy in the UK in 2021. Mindy has a gentle southern charm that allows you to relax, laugh, be close to nature and feel right at home with a full belly and a refreshing cocktail in hand. She loves to add that extra touch to make sure families and friends onboard are making memories that last a lifetime! She is also working towards a Captains License.
Raised in the Mountains of Colorado, Mason was brought up with a love of the outdoors and a deep curiosity for the natural world around him. He followed his passions of cycling, climbing and rafting, eventually leading him to Puerto Rico. As a teenager here he quickly discovered a whole new world of sailing and water sports and was instantly determined in learning everything related to this lifestyle. This new adventure took him to St. Thomas, where he worked as a First mate on a variety of charter vessels, soaking up all of the time he could get on the water and receiving his captain's license. He ran commercial trips in the VI for two years before transitioning into yachting, where he worked as a chief officer and engineer and developed new skills and higher standards of service. After a year aboard mega yachts, Mason developed a desire to transition back into the close-knit charter industry in the VI to share his “home” and love for it on a more personal basis with guests.
Taking time to travel and really immerse himself into sailing, over the years Mason has covered most of the waters between New England and Panama. He thrives off of the "sea life", loves freediving, and giving his guests the chance to experience the same thrill he gets when enjoying a fresh catch!
Chef Mindy -
Raised in the historic coastal town of Charleston, South Carolina. Mindy grew up with a love and passion for all things ocean related! Her hometown is full of southern hospitality, art, history and FOOD! She worked in hospitality tourism on Kiawah and Seabrook Islands for 5 years. Mindy studied Biology from the College of Charleston and received her bachelor’s of Science Diploma in 2015 . She pursued biomedical laboratory research after graduation for 3 years. Desiring a salty life and ready to get a tan after years under fluorescent lights, she bought a boat and taught herself how to sail. She has since sailed as a first mate through the Bahamas, Caribbean Sea, San Blas Islands and has crossed the Panama Canal. Desiring a life at sea, she went to Sea School in 2019 for an STCW. She has worked as a Yacht Chef for over 4 years and was trained by Michelin Star Chefs at Ashburton Culinary Academy in the UK in 2021. Mindy has a gentle southern charm that allows you to relax, laugh, be close to nature and feel right at home with a full belly and a refreshing cocktail in hand. She loves to add that extra touch to make sure families and friends onboard are making memories that last a lifetime! She is also working towards a Captains License.
Breakfast
- Eggs Benedict Florentine with Side of Fruit
- Brie Cheese Stuffed French Toast Roll-Ups with Blueberry Compote with Side of Breakfast Sausage, and Fruit
- All American Continental - Sausage, Scrambled Eggs, Home Fries,Banana Chocolate Chip Muffins, Fruit & Granola Yoghurt Parfait, Toast and Jam
- Huevos Rancheros with Chorizo topped with a fried egg and Cilantro
- Smashed Avocado Toast Topped with Sunny Side Up Egg, Crispy Bacon, Diced Tomato and Queso Fresco
- Homemade Cinnamon, Blueberry, and Chocolate chip Pancakes with Mixed Berry Compote, Sausage and Fruit
- Fit for a Sailor Frittata Spinach Feta Caramelized onion
Lunch
- Goat Cheese Stuffed Lamb and Sirloin Burgers Topped with Caramelized Onions, Candied Bacon and Black Truffle Mayo on a Brioche Bun
- Grilled Flank Steak & Burrata Salad with Homemade Honey Balsamic Dressing
- Seared Locally Caught Yellowfin Tuna Poke Bowls and fresh catch sushi rolls
- Grilled Chicken Caesar Salad with homemade caesar dressing and croutons
- Chili Lime Locally Caught Mahi-Mahi Tacos Topped with Avocado, Red-Cabbage,Queso Fresco, Crema Homemade Guacamole and Mango salsa
- Seared Lamb Chops with Mediterranean Quinoa Spinach Salad
- Greek Chicken Kebabs with Bell Peppers, Cherry Tomatoes & Onions, served with Parmesan Basil Orzo Pasta and Homemade Tzatziki Sauce
Canapés
- Fresh Bruschetta with Goat Cheese Crostini
- Smoke Salmon Wrapped Asparagus Filo Fingers
- Smoked Salmon Lox Cucumber Cannelloni
- Chef’s Choice Cured Meat and Cheese Board
- Crudite Platter with homemade Sun Dried Tomato Feta Hummus
- Caprese salad with Locally Grown Basil topped with Balsamic Reduction
- Sushi Grade Tuna Seaweed Wasabi Creme Fraiche Martini
Dinner
- Caribbean Jerk Salmon, Red Pepper Mango Avocado Cabbage Slaw over Coconut Rice
- Brown Butter-Basted Beef Fillet, Lobster Tail, Shallot Tarte-Tatin, Parsnip Purée, Rainbow Carrots, drizzled with Madeira Jus
- Moroccan Spiced Chicken Wrapped In Pancetta Served with Fig and Pistachio Boudin, Haricot Vert, Roasted Butternut Squash & Chicken Jus
- Charleston Crab Cakes over Roasted Red Pepper Purée served with Fire Roasted Corn and Caesar Salad
- Sea Bass seared in Chili Crisp Served over “Not so Southern” Succotash and Corn Purée
- Chicken Piccata with Portobello Mushroom Linguine, served with Greek Salad
- Herb Crusted Lamb Chops, Rosemary & Thyme Dauphinoise Potatoes, Nicoise Salad, Balsamic Reduction
Desserts
- White Chocolate & Cardamom Tart, with Dark Chocolate Sorbet and Passion Fruit Yolk
- Lemon Curd Tart with Fresh Whip Cream and Raspberries
- Hot Mango Soufflé with Vanilla Bean Ice Cream
- Thai Fried Caramelized Pineapple, Lime Syrup and Coconut Rice Pudding
- Vanilla Creme Brûlée
- Grandma Goforth’s Lemon Pound Cake
Rates are Inclusive
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX |
|---|---|---|---|---|---|---|---|
| Winter 2023 to 2024 | $29,000 | $29,500 | $29,500 | $30,000 | $30,500 | $31,000 | $31,000 |
| Summer 2024 | $31,000 | $31,000 | $31,500 | $32,000 | $32,500 | $33,000 | $33,000 |
| Winter 2024 to 2025 | $31,000 | $31,000 | $31,500 | $32,000 | $32,500 | $33,000 | $33,000 |
What is included in a All Inclusive Charter? What Is NOT Included?
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
Additional Rate Details
CHRISTMAS: $35,000
NEW YEARS: $38,000
Additional Rate Details:
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.
SLEEP ABOARD: Sleep aboard the night before charter dates. Available for $400 per cabin, with a 3 cabin minimum. Includes boarding after 4pm, welcome cocktail and canapes plus a light breakfast the next morning. Dinner is to be taken ashore at client expense.
HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense. $150 discount per person.
CHRISTMAS/NEW YEARS: 7 night minimum
CHRISTMAS: 1-8 guests @ $35,000 - charter must end on 12/27 or earlier
NEW YEARS: 1-8 guests @ $38,000 - charter may not start prior to 12/28
NEW YEARS: $38,000
Additional Rate Details:
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.
SLEEP ABOARD: Sleep aboard the night before charter dates. Available for $400 per cabin, with a 3 cabin minimum. Includes boarding after 4pm, welcome cocktail and canapes plus a light breakfast the next morning. Dinner is to be taken ashore at client expense.
HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense. $150 discount per person.
CHRISTMAS/NEW YEARS: 7 night minimum
CHRISTMAS: 1-8 guests @ $35,000 - charter must end on 12/27 or earlier
NEW YEARS: 1-8 guests @ $38,000 - charter may not start prior to 12/28
X
Available
X
Booked
X
Hold
X
Unavailable
Vessel Specs
- : Cat
- : 29 Feet
- : 4.85 Feet
- : 8
- : 2023
- : Bali Catamarans
- : Yacht offers Rendezvous Diving only
- : Mason Randall
- : USA
- : 1334792
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | - |
| Single Cabins: | 1 |
| Showers: | 4 |
| Wash Basins: | 4 |
| 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 (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
| Summer Area: | Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
Water Fun
| 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: | Yes |
| Deck Shower: | Yes |
| Bimini: | - |
| Water Maker: | - |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | Yes |
| # Dine In: | - |
| Minimum Age: | - |
| Generator: | - |
| Inverter: | Yes |
| Voltages: | - |
| Water Maker: | - |
| Water Cap: | - |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Inq |
| Nude: | Inq |
| Hairdryers: | - |
| # Port Hatches: | - |
| Guests Smokes: | Sugarscoops Only |
| Crew Smokes: | Inq |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | No |
| Children Ok: | Yes |
| Hammock: | - |
| Windscoops: | - |
| Water Sports | |
|---|---|
| Dinghy size: | - |
| Dinghy hp: | - |
| Dinghy # pax: | - |
| Water Skis Adult: | - |
| Water Skis Kids: | - |
| Jet Skis: | - |
| Wave Runners: | - |
| Kneeboard: | - |
| Windsurfer: | - |
| Snorkel Gear: | Yes |
| Tube: | - |
| Scurfer: | - |
| Wake Board: | - |
| Kayaks 1 Pax: | - |
| Kayaks (2 Pax): | - |
| Floating Mats: | Yes |
| Swim Platform: | Yes |
| Boarding Ladder (Loc/Type): | - |
| Sailing Dinghy: | - |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | - |
Meet the Crew
Captain
Mason Randall
Nation: American
License: USCG
Languages: English
Chef
Melinda Goforth
Nation: American
License: Food Safety, STCW
Captain Mason -
Raised in the Mountains of Colorado, Mason was brought up with a love of the outdoors and a deep curiosity for the natural world around him. He followed his passions of cycling, climbing and rafting, eventually leading him to Puerto Rico. As a teenager here he quickly discovered a whole new world of sailing and water sports and was instantly determined in learning everything related to this lifestyle. This new adventure took him to St. Thomas, where he worked as a First mate on a variety of charter vessels, soaking up all of the time he could get on the water and receiving his captain's license. He ran commercial trips in the VI for two years before transitioning into yachting, where he worked as a chief officer and engineer and developed new skills and higher standards of service. After a year aboard mega yachts, Mason developed a desire to transition back into the close-knit charter industry in the VI to share his “home” and love for it on a more personal basis with guests.
Taking time to travel and really immerse himself into sailing, over the years Mason has covered most of the waters between New England and Panama. He thrives off of the "sea life", loves freediving, and giving his guests the chance to experience the same thrill he gets when enjoying a fresh catch!
Chef Mindy -
Raised in the historic coastal town of Charleston, South Carolina. Mindy grew up with a love and passion for all things ocean related! Her hometown is full of southern hospitality, art, history and FOOD! She worked in hospitality tourism on Kiawah and Seabrook Islands for 5 years. Mindy studied Biology from the College of Charleston and received her bachelor’s of Science Diploma in 2015 . She pursued biomedical laboratory research after graduation for 3 years. Desiring a salty life and ready to get a tan after years under fluorescent lights, she bought a boat and taught herself how to sail. She has since sailed as a first mate through the Bahamas, Caribbean Sea, San Blas Islands and has crossed the Panama Canal. Desiring a life at sea, she went to Sea School in 2019 for an STCW. She has worked as a Yacht Chef for over 4 years and was trained by Michelin Star Chefs at Ashburton Culinary Academy in the UK in 2021. Mindy has a gentle southern charm that allows you to relax, laugh, be close to nature and feel right at home with a full belly and a refreshing cocktail in hand. She loves to add that extra touch to make sure families and friends onboard are making memories that last a lifetime! She is also working towards a Captains License.
Raised in the Mountains of Colorado, Mason was brought up with a love of the outdoors and a deep curiosity for the natural world around him. He followed his passions of cycling, climbing and rafting, eventually leading him to Puerto Rico. As a teenager here he quickly discovered a whole new world of sailing and water sports and was instantly determined in learning everything related to this lifestyle. This new adventure took him to St. Thomas, where he worked as a First mate on a variety of charter vessels, soaking up all of the time he could get on the water and receiving his captain's license. He ran commercial trips in the VI for two years before transitioning into yachting, where he worked as a chief officer and engineer and developed new skills and higher standards of service. After a year aboard mega yachts, Mason developed a desire to transition back into the close-knit charter industry in the VI to share his “home” and love for it on a more personal basis with guests.
Taking time to travel and really immerse himself into sailing, over the years Mason has covered most of the waters between New England and Panama. He thrives off of the "sea life", loves freediving, and giving his guests the chance to experience the same thrill he gets when enjoying a fresh catch!
Chef Mindy -
Raised in the historic coastal town of Charleston, South Carolina. Mindy grew up with a love and passion for all things ocean related! Her hometown is full of southern hospitality, art, history and FOOD! She worked in hospitality tourism on Kiawah and Seabrook Islands for 5 years. Mindy studied Biology from the College of Charleston and received her bachelor’s of Science Diploma in 2015 . She pursued biomedical laboratory research after graduation for 3 years. Desiring a salty life and ready to get a tan after years under fluorescent lights, she bought a boat and taught herself how to sail. She has since sailed as a first mate through the Bahamas, Caribbean Sea, San Blas Islands and has crossed the Panama Canal. Desiring a life at sea, she went to Sea School in 2019 for an STCW. She has worked as a Yacht Chef for over 4 years and was trained by Michelin Star Chefs at Ashburton Culinary Academy in the UK in 2021. Mindy has a gentle southern charm that allows you to relax, laugh, be close to nature and feel right at home with a full belly and a refreshing cocktail in hand. She loves to add that extra touch to make sure families and friends onboard are making memories that last a lifetime! She is also working towards a Captains License.
Chef's Table
Breakfast
- Eggs Benedict Florentine with Side of Fruit
- Brie Cheese Stuffed French Toast Roll-Ups with Blueberry Compote with Side of Breakfast Sausage, and Fruit
- All American Continental - Sausage, Scrambled Eggs, Home Fries,Banana Chocolate Chip Muffins, Fruit & Granola Yoghurt Parfait, Toast and Jam
- Huevos Rancheros with Chorizo topped with a fried egg and Cilantro
- Smashed Avocado Toast Topped with Sunny Side Up Egg, Crispy Bacon, Diced Tomato and Queso Fresco
- Homemade Cinnamon, Blueberry, and Chocolate chip Pancakes with Mixed Berry Compote, Sausage and Fruit
- Fit for a Sailor Frittata Spinach Feta Caramelized onion
Lunch
- Goat Cheese Stuffed Lamb and Sirloin Burgers Topped with Caramelized Onions, Candied Bacon and Black Truffle Mayo on a Brioche Bun
- Grilled Flank Steak & Burrata Salad with Homemade Honey Balsamic Dressing
- Seared Locally Caught Yellowfin Tuna Poke Bowls and fresh catch sushi rolls
- Grilled Chicken Caesar Salad with homemade caesar dressing and croutons
- Chili Lime Locally Caught Mahi-Mahi Tacos Topped with Avocado, Red-Cabbage,Queso Fresco, Crema Homemade Guacamole and Mango salsa
- Seared Lamb Chops with Mediterranean Quinoa Spinach Salad
- Greek Chicken Kebabs with Bell Peppers, Cherry Tomatoes & Onions, served with Parmesan Basil Orzo Pasta and Homemade Tzatziki Sauce
Canapés
- Fresh Bruschetta with Goat Cheese Crostini
- Smoke Salmon Wrapped Asparagus Filo Fingers
- Smoked Salmon Lox Cucumber Cannelloni
- Chef’s Choice Cured Meat and Cheese Board
- Crudite Platter with homemade Sun Dried Tomato Feta Hummus
- Caprese salad with Locally Grown Basil topped with Balsamic Reduction
- Sushi Grade Tuna Seaweed Wasabi Creme Fraiche Martini
Dinner
- Caribbean Jerk Salmon, Red Pepper Mango Avocado Cabbage Slaw over Coconut Rice
- Brown Butter-Basted Beef Fillet, Lobster Tail, Shallot Tarte-Tatin, Parsnip Purée, Rainbow Carrots, drizzled with Madeira Jus
- Moroccan Spiced Chicken Wrapped In Pancetta Served with Fig and Pistachio Boudin, Haricot Vert, Roasted Butternut Squash & Chicken Jus
- Charleston Crab Cakes over Roasted Red Pepper Purée served with Fire Roasted Corn and Caesar Salad
- Sea Bass seared in Chili Crisp Served over “Not so Southern” Succotash and Corn Purée
- Chicken Piccata with Portobello Mushroom Linguine, served with Greek Salad
- Herb Crusted Lamb Chops, Rosemary & Thyme Dauphinoise Potatoes, Nicoise Salad, Balsamic Reduction
Desserts
- White Chocolate & Cardamom Tart, with Dark Chocolate Sorbet and Passion Fruit Yolk
- Lemon Curd Tart with Fresh Whip Cream and Raspberries
- Hot Mango Soufflé with Vanilla Bean Ice Cream
- Thai Fried Caramelized Pineapple, Lime Syrup and Coconut Rice Pudding
- Vanilla Creme Brûlée
- Grandma Goforth’s Lemon Pound Cake
Guest Reviews
Availability / Rates
Rates are Inclusive
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX |
|---|---|---|---|---|---|---|---|
| Winter 2023 to 2024 | $29,000 | $29,500 | $29,500 | $30,000 | $30,500 | $31,000 | $31,000 |
| Summer 2024 | $31,000 | $31,000 | $31,500 | $32,000 | $32,500 | $33,000 | $33,000 |
| Winter 2024 to 2025 | $31,000 | $31,000 | $31,500 | $32,000 | $32,500 | $33,000 | $33,000 |
What is included in a All Inclusive Charter? What Is NOT Included?
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
Additional Rate Details
CHRISTMAS: $35,000
NEW YEARS: $38,000
Additional Rate Details:
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.
SLEEP ABOARD: Sleep aboard the night before charter dates. Available for $400 per cabin, with a 3 cabin minimum. Includes boarding after 4pm, welcome cocktail and canapes plus a light breakfast the next morning. Dinner is to be taken ashore at client expense.
HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense. $150 discount per person.
CHRISTMAS/NEW YEARS: 7 night minimum
CHRISTMAS: 1-8 guests @ $35,000 - charter must end on 12/27 or earlier
NEW YEARS: 1-8 guests @ $38,000 - charter may not start prior to 12/28
NEW YEARS: $38,000
Additional Rate Details:
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.
SLEEP ABOARD: Sleep aboard the night before charter dates. Available for $400 per cabin, with a 3 cabin minimum. Includes boarding after 4pm, welcome cocktail and canapes plus a light breakfast the next morning. Dinner is to be taken ashore at client expense.
HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense. $150 discount per person.
CHRISTMAS/NEW YEARS: 7 night minimum
CHRISTMAS: 1-8 guests @ $35,000 - charter must end on 12/27 or earlier
NEW YEARS: 1-8 guests @ $38,000 - charter may not start prior to 12/28
