Delana Mae

$18,500 - $22,500 / WEEK

Join Captain Ron and Chef Katy aboard S/V Delana Mae, a Luxurious 50-foot Catamaran for an adventure around the US Virgin Islands.
Delana Mae has four spacious cabins all with queen-sized beds and private en-suite bathrooms equipped with a full shower, electric flush toilet, and vanity. The cabins also include their own A/C controls, 110Volt and USB outlets, and 2 reading lights.

The yacht includes 2 paddleboards, SNUBA, snorkel gear, floats, fishing gear, Bluetooth speakers, 60in Smart TV, a 20HP tender, a tube, and more! Our beautiful teak table will seat your entire group comfortably while Chef Katy serves you some delicious island cuisine.

You can spend days swimming with turtles, exploring the reefs and marine life, or stopping by one of the local beach bars for a Painkiller. The islands offer shopping, hiking, and local entertainment. There are plenty of opportunities for adventure with the Delana Mae and crew. Food and Drink will be provided by our wonderful onboard chef so you can sit back and enjoy everything the Virgin Islands has to offer.

$1,000 Off Details
BUILT/REFIT
YEAR
2020
YACHT
LENGTH
50 Ft
NUMBER OF
CABINS
4
NUMBER OF
GUESTS
8
TOTAL
CREW
2
CHARGES
FROM
$18,500
Accommodations
Cabins: 4
Queen: 3
Single Cabins: 1
Showers: 3
Electric Heads: 3
Engine Details
2 - Yanmar 80HP engines. Onan generator.
Fuel Consumption: -
Cruising Speed: 7-8 knots
Max Speed: -
Details
Type: Cat
Beam: 26.7 Feet
Draft: 4.7 Feet
Pax: 8
YearBuilt: 2020
Builder: Lagoon
Engines: 2 - Yanmar 80HP engines. Onan generator.
Flag: USA
RegNum: 1300157
Jacuzzi: No
A/C: Full
Locations
Winter Area: Caribbean Virgin Islands
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: Wifi in BVI Only
Camcorder: -
Books: Yes
Board Games: Yes
Deck Shower: Yes
Water Maker: Yes
Special Diets: Inq
Kosher: Inq
BBQ: Yes
Minimum Age: -
Inverter: Yes
Voltages: 110V
Water Maker: Yes
Ice Maker: Yes
Sailing Instructions: -
Internet Access: Onboard WIFI
Hairdryers: Yes
Guests Smokes: On sugar scoops only
Crew Smokes: Inq
Pets Aboard: No
Hammock: Yes
Water Sports
Dinghy size: Highfield Center Console
Dinghy hp: 20
Water Skis Adult: -
Water Skis Kids: -
Jet Skis: -
Kneeboard: -
Windsurfer: -
Snorkel Gear: Yes
Tube: Yes
Scurfer: -
Wake Board: Yes
Kayaks 1 Pax: No
Kayaks (2 Pax): No
Floating Mats: Yes
Swim Platform: Yes
Boarding Ladder (Loc/Type): -
Sailing Dinghy: -
Beach Games: Yes
Fishing Gear: Yes
Gear Type: Trolling and Casting
Rods: 2
Captain
Ron Marsilio
Nation: USA
Chef/Mate
Katy Nickel
Nation: USA
Ron grew up In Westport, Connecticut on the Atlantic Coast. Growing up on the beach he took to the water as a child and never looked back. At the age of 10, he began racing in the Junior Sailing Association all over the Long Island Sound. His passion growing up was competitive sailing and he has continued to race season after season for the last 20 years. A love for sailing has been in his blood since he was a young child. He spent summers sailing to and from Nantucket, Martha's Vineyard, and the British Virgin Islands. In his spare time, he also enjoys surfing, wakeboarding, scuba diving, beach volleyball, and snowboarding.

Ron became a Sailing instructor in his late teens and worked as a skipper for regattas including the Atlantic Nationals. He also has experience managing race committees, acting as a safety chase boat, as well as setting up racecourses. When he isn’t racing he can be found chartering in the Mediterranean or the Caribbean. He has worked for multiple high-end charter companies globally over the years and loves showing his guests what makes sailing his passion for so many years. Guests looking to learn more about sailing or receive their ASA certification will enjoy Ron’s fun-loving instruction on board!

Katy is an avid ocean lover and an intrepid foodie. With her dad’s profession as a marine mechanic, Katy spent her time up and down the East coast, eventually residing full time in coastal Wilmington, NC. There, she obtained a bachelor’s degree in Marine Conservation Biology and Environmental Studies. Her large family and German roots inspired her interest in cooking, and her passion for the environment and new adventure led her travels all over the Caribbean, Northern, and Central America. Katy’s family held vast food preferences meaning she can work with your group for any dietary or personal restrictions. Her passion for sustainability makes her specialties in sea-to-table culinary cooking and waste management - providing the freshest and most colorful meals. To her, flavor and freshness are essential, as is the use of the food they catch! Katy tries her best to incorporate freshly caught (by you or your group) seafood into your personalized menu. She also ensures the use of locally grown and organic produce.

Katy is an outdoor, adventure enthusiast; she has spent years teaching surfing and marine science, playing volleyball and soccer, and enjoying fishing and SCUBA diving. Her years of history in the restaurant and service industry provide experience and insight. Katy spent years running an environmental non-profit and zero-waste event planning business in North Carolina, mastering her logistical coordination and ensuring the best-suited itinerary and menu. She is attentive and challenge-driven; with this, she came to the Caribbean to grow in her passions, as well as share her talents and skills with the boating world.

BREAKFAST All Breakfasts served with a fresh local fruit platter, coffee/tea, and assorted pastries

Chef-made Focaccia topped with avocado, over-easy egg, spicy sriracha, and Chef seasoning

Crème Brulée French Toast served with fresh berry compote

Huevos Rancheros: Fried eggs served with chef’s salsa over grilled corn tortillas, herb-infused breakfast potatoes, seasoned black beans, and sliced avocado

Fresh bagels with smoked salmon, Philadelphia cream cheese, & capers topped with sliced radish and microgreens

Pancake a la everything: Family recipe fluffy pancakes served with just about every topping you can imagine

Shakshuka! Tastes just as good as it sounds – a tomato-based, Middle Eastern dish with roasted vegetables and poached eggs served with toasty sourdough for dipping 

 

LUNCH

Rosemary and brie infused turkey burgers topped with apricot spread served with seasoned sweet potato wedges

Roasted pork loin sliders with provolone and kale rabe served with a walnut & green apple farro salad

Seasoned steak shish kabobs with grilled red and green bell peppers and onions served with a mixed vegetable side salad

Freshly caught, tequila-infused Mahi tacos with citrus slaw and avocado crema served with a strawberry and almond spinach salad

Chicken Caesar Salad: Italian marinated chicken topping fresh iceberg lettuce, bowtie pasta, creamy chef-made Caesar dressing, topped with grated parmesan, crispy croutons, and organic tomatoes

Garlic Honey Shrimp Buddha bowls: glazed shrimp, black beans, avocado and broccoli over white rice

Summer wrap: Grilled seasoned chicken, homemade spicy hummus, sliced avocado, cucumber, and tomato in a spinach tortilla served with Mediterannean pasta salad

 

STARTERS

Philly-style ‘Buff Chick’ Dip

Homemade Polynesian meatballs

Arugula and pear wrapped with prosciutto with a balsamic glaze

Seasonal Charcuterie platter

Chicken salad Tostito bites

Fresh caught, chef-made ceviche

Cucumber salmon cream cheese rolls

 

DINNER

Sesame seared tuna steak over top an Asian quinoa slaw with a pineapple citrus glaze and root vegetable spinach salad

Coconut shrimp curry with sweet red pepper and pineapple over coconut lime rice and grilled asparagus

Flank steak marinated in a homemade family recipe served with a broccoli salad and rosemary potato wedges

Mozzarella and mushroom stuffed chicken breast served over a sweet potato puree with purple roasted cauliflower

Anegada style lobster bake with parsley garlic butter sauce, mashed potatoes, and roasted rainbow veggies

Braciole: top round steak flattened and rolled with an Italian seasoned and minced vegetable stuffing served over rigatoni

Jerk seared snapper over coconut rice topped with tangy mango and cilantro salsa

Freshly caught tuna poke bowls with shaved radish, pineapple, edamame, avocado, and seaweed salad over brown rice with chef’s made bangbang sauce & crispy tortilla strips

 

DESSERT

Homemade fudge brownies with vanilla ice cream

Angel food cake topped with berries and homemade whipped cream

Chocolate dipped fruit assortment

Classic Key lime pie

Apple crumble with warm homemade caramel drizzle

Oreo and Nutella cheesecake

Flourless chocolate cake with a dark cherry and raspberry drizzle

Creamy Crème brûlée

N
N
$1000 off on Delana Mae

Book by December 15th, excludes holidays, 6-night minimum.

DELANA MAE NYE/XMAS RATE DROP!
Christmas week 2020 – $26,000 for 2-8 guests, full board, 7 nights

NEW YEARS 2020/2021 SPECIAL RATE – $28,500 for 2-8 guests, full board, 7 nights

Rates are All Inclusive
Season 2 PAX 3 PAX 4 PAX 5 PAX 6 PAX 7 PAX 8 PAX
Winter 2019 to 2020 $18,500 $19,250 $20,000 $20,750 $21,500 $22,000 $22,500
Summer 2020 $18,500 $19,250 $20,000 $20,750 $21,500 $22,000 $22,500
Winter 2020 to 2021 $19,500 $20,000 $20,500 $21,000 $21,500 $22,000 $22,500

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
Current Special:
$1000 off charters, book by December 15th, 2020 - 6 night minimum, excludes holidays.

CHRISTMAS WEEK SPECIAL RATE - $27,000 for 2 - 8 guests, full board, 7 nights
NEW YEARS SPECIAL RATE - $28,500 for 2-8 guests, full board, 7 nights

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: 7 nights over Christmas $30,000 and New Year’s flat rate $32,500 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.

***6 Guests in three en suite cabins, 7th and 8th guests optional in smaller middle cabin available. Middle cabin guests must share bathroom with another guest cabin.

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
  • : 26.7 Feet
  • : 4.7 Feet
  • : 8
  • : 2020
  • : Lagoon
  • : 7-8 knots
  • : 2 - Yanmar 80HP engines. Onan generator.
  • : Yacht offers Rendezvous Diving only
  • : Ron Marsilio
  • : USA
  • : 1300157
Accommodations
Cabins: 4
Queen: 3
Single Cabins: 1
Showers: 3
Wash Basins: 3
Heads: 3
Electric Heads: 3
Engine Details
2 - Yanmar 80HP engines. Onan generator.
Fuel Consumption: -
Cruising Speed: 7-8 knots
Max Speed: -
Details
Refit: -
Helipad: No
Jacuzzi: No
A/C: Full
Locations
Winter Area: Caribbean Virgin Islands
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: Wifi in BVI Only
# of Videos: -
# DVDs/Movies: Yes
# CD's: -
Camcorder: -
Books: Yes
Board Games: Yes
Sun Awning: Yes
Deck Shower: Yes
Bimini: Yes
Water Maker: Yes
Special Diets: Inq
Kosher: Inq
BBQ: Yes
# Dine In: -
Minimum Age: -
Generator: Yes
Inverter: Yes
Voltages: 110V
Water Maker: Yes
Water Cap: 480 Liters
Ice Maker: Yes
Sailing Instructions: -
Internet Access: Onboard WIFI
Gay Charters: Yes
Nude: Inq
Hairdryers: Yes
# Port Hatches: -
Guests Smokes: On sugar scoops only
Crew Smokes: Inq
Pets Aboard: No
Pet Type: -
Guest Pets: No
Children Ok: Yes
Hammock: Yes
Windscoops: -
Water Sports
Dinghy size: Highfield Center Console
Dinghy hp: 20
Dinghy # pax: 6
Water Skis Adult: -
Water Skis Kids: -
Jet Skis: -
Wave Runners: -
Kneeboard: -
Windsurfer: -
Snorkel Gear: Yes
Tube: Yes
Scurfer: -
Wake Board: Yes
Kayaks 1 Pax: No
Kayaks (2 Pax): No
Floating Mats: Yes
Swim Platform: Yes
Boarding Ladder (Loc/Type): -
Sailing Dinghy: -
Beach Games: Yes
Fishing Gear: Yes
Gear Type: Trolling and Casting
Rods: 2
Captain
Ron Marsilio
Nation: USA
Chef/Mate
Katy Nickel
Nation: USA
Ron grew up In Westport, Connecticut on the Atlantic Coast. Growing up on the beach he took to the water as a child and never looked back. At the age of 10, he began racing in the Junior Sailing Association all over the Long Island Sound. His passion growing up was competitive sailing and he has continued to race season after season for the last 20 years. A love for sailing has been in his blood since he was a young child. He spent summers sailing to and from Nantucket, Martha's Vineyard, and the British Virgin Islands. In his spare time, he also enjoys surfing, wakeboarding, scuba diving, beach volleyball, and snowboarding.

Ron became a Sailing instructor in his late teens and worked as a skipper for regattas including the Atlantic Nationals. He also has experience managing race committees, acting as a safety chase boat, as well as setting up racecourses. When he isn’t racing he can be found chartering in the Mediterranean or the Caribbean. He has worked for multiple high-end charter companies globally over the years and loves showing his guests what makes sailing his passion for so many years. Guests looking to learn more about sailing or receive their ASA certification will enjoy Ron’s fun-loving instruction on board!

Katy is an avid ocean lover and an intrepid foodie. With her dad’s profession as a marine mechanic, Katy spent her time up and down the East coast, eventually residing full time in coastal Wilmington, NC. There, she obtained a bachelor’s degree in Marine Conservation Biology and Environmental Studies. Her large family and German roots inspired her interest in cooking, and her passion for the environment and new adventure led her travels all over the Caribbean, Northern, and Central America. Katy’s family held vast food preferences meaning she can work with your group for any dietary or personal restrictions. Her passion for sustainability makes her specialties in sea-to-table culinary cooking and waste management - providing the freshest and most colorful meals. To her, flavor and freshness are essential, as is the use of the food they catch! Katy tries her best to incorporate freshly caught (by you or your group) seafood into your personalized menu. She also ensures the use of locally grown and organic produce.

Katy is an outdoor, adventure enthusiast; she has spent years teaching surfing and marine science, playing volleyball and soccer, and enjoying fishing and SCUBA diving. Her years of history in the restaurant and service industry provide experience and insight. Katy spent years running an environmental non-profit and zero-waste event planning business in North Carolina, mastering her logistical coordination and ensuring the best-suited itinerary and menu. She is attentive and challenge-driven; with this, she came to the Caribbean to grow in her passions, as well as share her talents and skills with the boating world.

BREAKFAST All Breakfasts served with a fresh local fruit platter, coffee/tea, and assorted pastries

Chef-made Focaccia topped with avocado, over-easy egg, spicy sriracha, and Chef seasoning

Crème Brulée French Toast served with fresh berry compote

Huevos Rancheros: Fried eggs served with chef’s salsa over grilled corn tortillas, herb-infused breakfast potatoes, seasoned black beans, and sliced avocado

Fresh bagels with smoked salmon, Philadelphia cream cheese, & capers topped with sliced radish and microgreens

Pancake a la everything: Family recipe fluffy pancakes served with just about every topping you can imagine

Shakshuka! Tastes just as good as it sounds – a tomato-based, Middle Eastern dish with roasted vegetables and poached eggs served with toasty sourdough for dipping 

 

LUNCH

Rosemary and brie infused turkey burgers topped with apricot spread served with seasoned sweet potato wedges

Roasted pork loin sliders with provolone and kale rabe served with a walnut & green apple farro salad

Seasoned steak shish kabobs with grilled red and green bell peppers and onions served with a mixed vegetable side salad

Freshly caught, tequila-infused Mahi tacos with citrus slaw and avocado crema served with a strawberry and almond spinach salad

Chicken Caesar Salad: Italian marinated chicken topping fresh iceberg lettuce, bowtie pasta, creamy chef-made Caesar dressing, topped with grated parmesan, crispy croutons, and organic tomatoes

Garlic Honey Shrimp Buddha bowls: glazed shrimp, black beans, avocado and broccoli over white rice

Summer wrap: Grilled seasoned chicken, homemade spicy hummus, sliced avocado, cucumber, and tomato in a spinach tortilla served with Mediterannean pasta salad

 

STARTERS

Philly-style ‘Buff Chick’ Dip

Homemade Polynesian meatballs

Arugula and pear wrapped with prosciutto with a balsamic glaze

Seasonal Charcuterie platter

Chicken salad Tostito bites

Fresh caught, chef-made ceviche

Cucumber salmon cream cheese rolls

 

DINNER

Sesame seared tuna steak over top an Asian quinoa slaw with a pineapple citrus glaze and root vegetable spinach salad

Coconut shrimp curry with sweet red pepper and pineapple over coconut lime rice and grilled asparagus

Flank steak marinated in a homemade family recipe served with a broccoli salad and rosemary potato wedges

Mozzarella and mushroom stuffed chicken breast served over a sweet potato puree with purple roasted cauliflower

Anegada style lobster bake with parsley garlic butter sauce, mashed potatoes, and roasted rainbow veggies

Braciole: top round steak flattened and rolled with an Italian seasoned and minced vegetable stuffing served over rigatoni

Jerk seared snapper over coconut rice topped with tangy mango and cilantro salsa

Freshly caught tuna poke bowls with shaved radish, pineapple, edamame, avocado, and seaweed salad over brown rice with chef’s made bangbang sauce & crispy tortilla strips

 

DESSERT

Homemade fudge brownies with vanilla ice cream

Angel food cake topped with berries and homemade whipped cream

Chocolate dipped fruit assortment

Classic Key lime pie

Apple crumble with warm homemade caramel drizzle

Oreo and Nutella cheesecake

Flourless chocolate cake with a dark cherry and raspberry drizzle

Creamy Crème brûlée

N
N
Rates are All Inclusive
Season 2 PAX 3 PAX 4 PAX 5 PAX 6 PAX 7 PAX 8 PAX
Winter 2019 to 2020 $18,500 $19,250 $20,000 $20,750 $21,500 $22,000 $22,500
Summer 2020 $18,500 $19,250 $20,000 $20,750 $21,500 $22,000 $22,500
Winter 2020 to 2021 $19,500 $20,000 $20,500 $21,000 $21,500 $22,000 $22,500

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
Current Special:
$1000 off charters, book by December 15th, 2020 - 6 night minimum, excludes holidays.

CHRISTMAS WEEK SPECIAL RATE - $27,000 for 2 - 8 guests, full board, 7 nights
NEW YEARS SPECIAL RATE - $28,500 for 2-8 guests, full board, 7 nights

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: 7 nights over Christmas $30,000 and New Year’s flat rate $32,500 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.

***6 Guests in three en suite cabins, 7th and 8th guests optional in smaller middle cabin available. Middle cabin guests must share bathroom with another guest cabin.

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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