Viridian
Embark on a journey to discover the remarkable capabilities of the newly unveiled sailing catamaran, SV60. Meticulously crafted by the esteemed British designer Bill Dixson in collaboration with Heysea's accomplished superyacht design team, this exceptional vessel epitomizes multifunctionality. Seamlessly integrating elements of business, leisure, family, entertainment, sailing, sports, chartering, and tourism, it creates a truly multifaceted experience. On the foredeck, the substitution of traditional wide-net trampolines with a sunbathing pad offers a dedicated space for relaxation and leisure, providing families and guests with a serene retreat amidst the waves. This enhancement combines comfort and style, elevating the sailing experience to unparalleled levels of enjoyment. Crafted with a harmonious blend of comfort and practicality, the aft deck of SV60 features a welcoming sofa and table arrangement, creating an ideal setting for guests to relax and socialize while enjoying the sea breeze. Complementing this inviting space is the hydraulic swim platform, which enhances versatility by effortlessly transforming from a sprawling outdoor area, ideal for entertainment, to a convenient diving platform tailored for water enthusiasts. Experience the innovative design of the SV60, where the flybridge offers an elevated vantage point for your enjoyment. Indulge in a delightful barbecue with your families and friends while relishing the grandeur of the open blue skies from the sun cushions, all while sipping on a refreshing drink. This sailing catamaran sets a new standard, seamlessly blending luxury, comfort, and functionality to redefine the possibilities of your sailing experience. Step into the elegant sanctuary of the Seaview 59's salon on the main deck, where natural light streams in through expansive glass windows, illuminating the space from every angle. With dual doors at the front and rear, the salon beckons guests to seamlessly transition between the captivating vistas of the sea on both the foredeck and aft deck. Embark on a journey of enchantment and exploration amidst the boundless beauty of the ocean. Upon setting foot on lower deck, you'll be pleasantly surprised by the spaciousness, as SV60 provides 30% more living space than yachts of a similar size. The lower deck boasts six cabins, each equipped with en-suite bathrooms plus 2 single forepeaks, allowing not just solo journeys but collaborative adventures with your friends and family. State-of-the-art green technology innovation is at the forefront of the SV60 boasting 1722kw of solar power, 58kw of Lithium-Ion batteries, large 12v alternators on the engines, and highly efficient air conditioning that can operate overnight off of batteries alone, rendering the generator to a redundant backup system and ensuring quiet comfortable travels.
Guests have use of 5 queen en suite cabins and 2 single forepeaks. The yacht has a large 58kw Lithium Ion Battery Bank that can operate the air con overnight without using the generator which makes for very quiet sleeping compared to most yachts.
| Accommodations | |
|---|---|
| Cabins: | 7 |
| Queen: | 5 |
| Single Cabins: | 1 |
| Showers: | 7 |
| Electric Heads: | 5 |
| Engine Details | |
|---|---|
| 110 Yanmar engines and 24kw Kohler generator. | |
| Fuel Consumption: | - |
| Cruising Speed: | 8 |
| Max Speed: | 10US Gall/Hr |
| Details | |
|---|---|
| Type: | Cat |
| Beam: | 28.8 Feet |
| Draft: | 4.5 Feet |
| Pax: | 12 |
| YearBuilt: | 2027 |
| Builder: | Heysea |
| JetSkis: | No |
| Flag: | BVI |
| Engines: | 110 Yanmar engines and 24kw Kohler generator. |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
| Summer Area: | Caribbean Virgin Islands (US/BVI), Caribbean Leewards, 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: | No |
| Books: | No |
| Board Games: | Yes |
| Deck Shower: | Yes |
| Water Maker: | Yes |
| Special Diets: | Inq |
| Kosher: | No |
| BBQ: | Yes |
| Minimum Age: | - |
| Inverter: | Yes |
| Voltages: | - |
| Water Maker: | Yes |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Hairdryers: | Yes |
| Guests Smokes: | On deck only |
| Crew Smokes: | Inq |
| Pets Aboard: | No |
| Hammock: | No |
| Water Sports | |
|---|---|
| Dinghy size: | 14' |
| Dinghy hp: | 60 |
| Water Skis Adult: | No |
| Water Skis Kids: | No |
| Jet Skis: | No |
| Kneeboard: | Yes |
| Windsurfer: | No |
| Snorkel Gear: | 12 |
| Tube: | Yes |
| Scurfer: | No |
| Wake Board: | Yes |
| Kayaks 1 Pax: | Yes |
| Kayaks (2 Pax): | No |
| Floating Mats: | Yes |
| Swim Platform: | Aft - Hydraulic Platform |
| Boarding Ladder (Loc/Type): | Aft |
| Sailing Dinghy: | - |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | Light Tackle |
| Rods: | 2 |
Captain Romano and Chef Silvia
Sail with a smile, stay for the vibes.
Romano navigates, Silvia creates, and together, they bring you a journey where every wave tells a story. Step aboard and let the adventure begin!
Breakfast
Egg Nests
Free-range eggs baked in pancetta baskets with melted cheddar and spinach, topped with microgreens, served with a tropical fruit selection and freshly baked pastries.
Mediterranean Morning
Seasonal fruits with hummus or avocado spread, fluffy omelette, roasted pancetta, and freshly brewed coffee or tea.
French Toast Delight
Golden brioche slices dipped in a rich blend of farm eggs, fresh milk, a touch of sea salt, and warm cinnamon, then pan-seared in butter until perfectly crisp on the outside and soft inside. Served with assorted toppings, fresh fruit, and creamy yogurt.
Smoked Salmon Bagels
Warm bagels with cream cheese, smoked salmon, scrambled eggs, and fresh chives.
Classic Eggs Benedict
Bacon, poached eggs, hollandaise sauce, and toasted English muffins.
Crêpes Selection
Golden crêpes with Nutella, lemon & sugar, fresh berries, and whipped cream.
Overnight Oats Bar
Creamy oats with seasonal fruit including blueberries, raspberries, peaches, bananas, nuts, seeds, and a honey drizzle.
Greek Scramble
Scrambled eggs with feta, cherry tomatoes, oregano, and fresh herbs.
Lunch
Colorful Quinoa Salad
A rainbow of peppers, aged cheddar, cucumber, chickpeas, and corn with balsamic crema.
Authentic Greek Salad
Fresh local tomatoes, cucumbers, olives, capers, and feta cheese with a lemon-oregano dressing.
Eggplant Parmigiana
Baked eggplant with mozzarella and parmesan, served with roast chicken.
Adriatic Bites
Mini ćevapčići with pita bread, ajvar, creamy cheese spread, and Šopska salad.
Seafood Risotto
Creamy risotto with mussels, clams, squid, and shrimp, prepared buzara shellfish style.
Pasta Napoletana
Fresh pasta with tomato basil sauce and a side salad.
Squid Stew
Slow-cooked squid with savory sauce and warm bread.
Snacks
Baked Camembert or Brie
Oven-baked cheese with rosemary, pine nuts, caramelized onion, and raw honey, served with toasted bread.
Artisan Pesto Pizza
Thin-crust pizza with pesto Genovese, creamy goat cheese, and sun-dried tomatoes.
Cheese & Jerky Board
A selection of cheeses with apricot and fig-orange marmalade, beef jerky, olives, and spicy peppers.
Cowboy Caviar
A colorful blend of black beans, sweet corn, peppers, and fresh herbs tossed in a zesty lime dressing, served with warm tortilla chips.
Rustic Sataraš Dip
Traditional roasted vegetable dip served with warm baked bread.
Vietnamese Spring Rolls
Shrimp, asparagus, carrot, red cabbage, cucumber, spinach, and sprouts wrapped in rice paper, served with soy dipping sauce.
Beet Hummus
Vibrant roasted beetroot hummus drizzled with olive oil and served with warm pita chips.
Roasted Garlic Parmesan Potatoes
Crispy golden potato bites tossed with roasted garlic, parmesan, and fresh herbs.
Dinner
Seared Grouper Fillet
Pan-seared grouper with sweet pea purée and herb oil.
Caribbean Lobster Tail
Grilled lobster with honey-wine glaze, coconut rice, and roasted vegetables.
Filet Mignon
Tender beef fillet with mushrooms, asparagus, and creamy mashed potatoes.
Moqueca
Brazilian mahi-mahi stew with coconut-lime sauce and rice.
Linguine Bolognese
Traditional slow-simmered ragù alla Bolognese served with linguine.
Sesame Ginger Tuna Steak
Honey-soy-ginger marinated tuna with wok-fried vegetables and lime.
Slow-Cooked Beef Stew
Hearty beef ragù served with creamy polenta and a fresh seasonal salad.
Desserts
Baked Pears
Stuffed with pecans, drizzled with caramel, and served with vanilla ice cream.
Lemon Tart
Zesty lemon cream in buttery pastry.
Panna Cotta
Vanilla panna cotta with wild berries or Caribbean-style rum-roasted pineapple.
Classic Crème Brûlée
Vanilla custard with a caramelized sugar crust.
Molten Lava Cake
Rich chocolate cake with a molten center.
Tiramisu
Classic Italian layers of espresso, mascarpone, and cocoa.
Affogato
Vanilla ice cream drowned in hot espresso.
Bananas Flambé
Rum-caramelized bananas with a tropical flair.
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX | 9 PAX | 10 PAX | 11 PAX | 12 PAX |
|---|---|---|---|---|---|---|---|---|---|---|---|
| Winter 2026 to 2027 | $42,000 | $43,000 | $44,000 | $45,000 | $46,000 | $47,000 | $48,000 | $49,000 | $50,000 | $53,000 | $56,000 |
| Summer 2027 | $42,000 | $43,000 | $44,000 | $45,000 | $46,000 | $47,000 | $48,000 | $49,000 | $50,000 | $53,000 | $56,000 |
| Winter 2027 to 2028 | $43,000 | $44,000 | $45,000 | $46,000 | $47,000 | $48,000 | $49,000 | $50,000 | $51,000 | $54,000 | $57,000 |
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
Pickups outside of the BVI have a relocation fee that is non-commissionable. This fee is not only for relocation but additional customs and marina fees that are necessary even if the yacht has already relocated for another charter.
SAINT MARTIN / SAINT BARTHS RELOCATION FEE:
Relocation fee of $4000, minimum 72 hour turn required on either side of charter dates for boat transit. Please inquire for availability.
St Thomas pickup and dropoff is available for $750 each way or $1500 R/T.
Windward Islands inquire for availability and relocation fee.
● MINIMUM NIGHTS: 5
● LESS THAN 7 NIGHT CHARTER RATES: 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:1/2 the daily rate. Dinner ashore at client's expense. Includes; boarding after 4pm, welcome cocktail and breakfast the next morning and early start. For 6+ nights divide by 7 and 5 or less divide by 6.
● HALF-BOARD OPTION: $150 discount per person
Includes; 7 breakfasts, 4 lunches & 3 dinners, all other meals to be eaten ashore at client's expense.
● LOCAL FARE OPTION: $100 discount per person
Includes; 7 breakfasts, 5 lunches & 6 dinners, all other meals to be eaten ashore at client's expense.
● PAX: 12 (requires 2 single forepeaks for guest use; inquire about crew using forepeaks for additional fee)
● 2026 Christmas: 7-night minimum $60,000 for 2-12 guests, must end no later than December 26th.
● 2026 New Year's: 7-night minimum $75,000 for 2-12 guests, must start December 28th or later.
● Embarkation 12PM / Disembarkation 12PM
● TURN AROUNDS: 72-hour turn arounds required - inquire for 24-48-hour turns
● The All Inclusive Rate includes:
Meals & Beverages onboard
Fuel
Mooring fees
Private Yacht & Service of the crew (captain & chef)
Insurance for the yacht and the passengers (civil liability)
Accommodation in private air-conditioned queen cabins each with an en-suite bathroom with bedding, towels, and beach towels
● The All Inclusive rate does not include:
Special provisioning requests (inquire for further details)
Cancellation insurance and private insurance
Airport transfers to/from yacht base
Personal Expenses
● New Winter Season Rates begin when the new seasons starts on November 1 each year.
● Tip: It is customary to tip your crew at the end of your charter. The amount you leave is totally at your discretion and should be based on the level of service provided. The suggested gratuity is 15%-20% of the total charter fee.
● CONTRACT SPECIAL CONDITIONS:
1. The charter fee includes British Virgin Islands (BVI) taxes, fees, permits and/or National Park fees and/or Customs and Immigration fees.
2. Onboard Wifi is included, however data rates cannot be guaranteed since the yacht is moving and on the ocean.
3. Should the Charterer have any complaints about the Yacht or the Crew they shall notify the captain in the first instance and, if the matter is not resolved within 12 hours, shall notify the Owner in writing through the Broker as soon as possible, who shall try to remedy the matter, the owner shall have no liability whatsoever in respect of any complaints which the Owner has not been notified within 48 hrs of the occurrence of the circumstances giving rise to the complaint.
4. Travel insurance and Cancellation/Curtailment insurance is highly recommended and should be sourced by the Charterer.
5. Crew gratuity (customary 15 - 20% of the Charter Fee for great service) is additional and at the CHARTERER's discretion. This gratuity should be given at the end of the Charter Period and prior to disembarking the Yacht.
6. Although every effort will be made to maintain the same crew throughout the season, with any crewed Yacht there is the possibility of a Crew change in the lead up to the Charter Period.
7. Any tandem charter involving multiple yachts requires the guests that paid for a specific yacht and are on that yachts manifest to be the only guests on that yacht during meal services, while underway, and overnight sleeping. This is due to safety and maritime requirements.
8. Guests have use of 5 queen en suite cabins and 2 single forepeaks unless otherwise agreed to in the contract.
X
Available
X
Booked
X
Hold
X
Unavailable
- : Cat
- : 28.8 Feet
- : 4.5 Feet
- : 12
- : 2027
- : Heysea
- : 8
- : 10
- : No
- : No
- : Yacht offers Rendezvous Diving only
- : Romano Mihanovic
- : BVI
- : 110 Yanmar engines and 24kw Kohler generator.
| Accommodations | |
|---|---|
| Cabins: | 7 |
| Queen: | 5 |
| Single Cabins: | 1 |
| Showers: | 7 |
| Wash Basins: | 7 |
| Heads: | 7 |
| Electric Heads: | 5 |
| Engine Details | |
|---|---|
| 110 Yanmar engines and 24kw Kohler generator. | |
| Fuel Consumption: | - |
| Cruising Speed: | 8 |
| Max Speed: | 10US Gall/Hr |
| Details | |
|---|---|
| Refit: | - |
| Helipad: | No |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
| Summer Area: | Caribbean Virgin Islands (US/BVI), Caribbean Leewards, 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: | - |
| # of Videos: | - |
| # DVDs/Movies: | No |
| # CD's: | Yes |
| Camcorder: | No |
| Books: | No |
| Board Games: | Yes |
| Sun Awning: | Yes |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Water Maker: | Yes |
| Special Diets: | Inq |
| Kosher: | No |
| BBQ: | Yes |
| # Dine In: | 12 |
| Minimum Age: | - |
| Generator: | Yes |
| Inverter: | Yes |
| Voltages: | - |
| Water Maker: | Yes |
| Water Cap: | 317 |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Inq |
| Nude: | Inq |
| Hairdryers: | Yes |
| # Port Hatches: | No |
| Guests Smokes: | On deck only |
| Crew Smokes: | Inq |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | No |
| Children Ok: | Yes |
| Hammock: | No |
| Windscoops: | No |
| Water Sports | |
|---|---|
| Dinghy size: | 14' |
| Dinghy hp: | 60 |
| Dinghy # pax: | 10 |
| Water Skis Adult: | No |
| Water Skis Kids: | No |
| Jet Skis: | No |
| Wave Runners: | No |
| Kneeboard: | Yes |
| Windsurfer: | No |
| Snorkel Gear: | 12 |
| Tube: | Yes |
| Scurfer: | No |
| Wake Board: | Yes |
| Kayaks 1 Pax: | Yes |
| Kayaks (2 Pax): | No |
| Floating Mats: | Yes |
| Swim Platform: | Aft - Hydraulic Platform |
| Boarding Ladder (Loc/Type): | Aft |
| Sailing Dinghy: | - |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | Light Tackle |
| Rods: | 2 |
Captain Romano and Chef Silvia
Sail with a smile, stay for the vibes.
Romano navigates, Silvia creates, and together, they bring you a journey where every wave tells a story. Step aboard and let the adventure begin!
Breakfast
Egg Nests
Free-range eggs baked in pancetta baskets with melted cheddar and spinach, topped with microgreens, served with a tropical fruit selection and freshly baked pastries.
Mediterranean Morning
Seasonal fruits with hummus or avocado spread, fluffy omelette, roasted pancetta, and freshly brewed coffee or tea.
French Toast Delight
Golden brioche slices dipped in a rich blend of farm eggs, fresh milk, a touch of sea salt, and warm cinnamon, then pan-seared in butter until perfectly crisp on the outside and soft inside. Served with assorted toppings, fresh fruit, and creamy yogurt.
Smoked Salmon Bagels
Warm bagels with cream cheese, smoked salmon, scrambled eggs, and fresh chives.
Classic Eggs Benedict
Bacon, poached eggs, hollandaise sauce, and toasted English muffins.
Crêpes Selection
Golden crêpes with Nutella, lemon & sugar, fresh berries, and whipped cream.
Overnight Oats Bar
Creamy oats with seasonal fruit including blueberries, raspberries, peaches, bananas, nuts, seeds, and a honey drizzle.
Greek Scramble
Scrambled eggs with feta, cherry tomatoes, oregano, and fresh herbs.
Lunch
Colorful Quinoa Salad
A rainbow of peppers, aged cheddar, cucumber, chickpeas, and corn with balsamic crema.
Authentic Greek Salad
Fresh local tomatoes, cucumbers, olives, capers, and feta cheese with a lemon-oregano dressing.
Eggplant Parmigiana
Baked eggplant with mozzarella and parmesan, served with roast chicken.
Adriatic Bites
Mini ćevapčići with pita bread, ajvar, creamy cheese spread, and Šopska salad.
Seafood Risotto
Creamy risotto with mussels, clams, squid, and shrimp, prepared buzara shellfish style.
Pasta Napoletana
Fresh pasta with tomato basil sauce and a side salad.
Squid Stew
Slow-cooked squid with savory sauce and warm bread.
Snacks
Baked Camembert or Brie
Oven-baked cheese with rosemary, pine nuts, caramelized onion, and raw honey, served with toasted bread.
Artisan Pesto Pizza
Thin-crust pizza with pesto Genovese, creamy goat cheese, and sun-dried tomatoes.
Cheese & Jerky Board
A selection of cheeses with apricot and fig-orange marmalade, beef jerky, olives, and spicy peppers.
Cowboy Caviar
A colorful blend of black beans, sweet corn, peppers, and fresh herbs tossed in a zesty lime dressing, served with warm tortilla chips.
Rustic Sataraš Dip
Traditional roasted vegetable dip served with warm baked bread.
Vietnamese Spring Rolls
Shrimp, asparagus, carrot, red cabbage, cucumber, spinach, and sprouts wrapped in rice paper, served with soy dipping sauce.
Beet Hummus
Vibrant roasted beetroot hummus drizzled with olive oil and served with warm pita chips.
Roasted Garlic Parmesan Potatoes
Crispy golden potato bites tossed with roasted garlic, parmesan, and fresh herbs.
Dinner
Seared Grouper Fillet
Pan-seared grouper with sweet pea purée and herb oil.
Caribbean Lobster Tail
Grilled lobster with honey-wine glaze, coconut rice, and roasted vegetables.
Filet Mignon
Tender beef fillet with mushrooms, asparagus, and creamy mashed potatoes.
Moqueca
Brazilian mahi-mahi stew with coconut-lime sauce and rice.
Linguine Bolognese
Traditional slow-simmered ragù alla Bolognese served with linguine.
Sesame Ginger Tuna Steak
Honey-soy-ginger marinated tuna with wok-fried vegetables and lime.
Slow-Cooked Beef Stew
Hearty beef ragù served with creamy polenta and a fresh seasonal salad.
Desserts
Baked Pears
Stuffed with pecans, drizzled with caramel, and served with vanilla ice cream.
Lemon Tart
Zesty lemon cream in buttery pastry.
Panna Cotta
Vanilla panna cotta with wild berries or Caribbean-style rum-roasted pineapple.
Classic Crème Brûlée
Vanilla custard with a caramelized sugar crust.
Molten Lava Cake
Rich chocolate cake with a molten center.
Tiramisu
Classic Italian layers of espresso, mascarpone, and cocoa.
Affogato
Vanilla ice cream drowned in hot espresso.
Bananas Flambé
Rum-caramelized bananas with a tropical flair.
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX | 9 PAX | 10 PAX | 11 PAX | 12 PAX |
|---|---|---|---|---|---|---|---|---|---|---|---|
| Winter 2026 to 2027 | $42,000 | $43,000 | $44,000 | $45,000 | $46,000 | $47,000 | $48,000 | $49,000 | $50,000 | $53,000 | $56,000 |
| Summer 2027 | $42,000 | $43,000 | $44,000 | $45,000 | $46,000 | $47,000 | $48,000 | $49,000 | $50,000 | $53,000 | $56,000 |
| Winter 2027 to 2028 | $43,000 | $44,000 | $45,000 | $46,000 | $47,000 | $48,000 | $49,000 | $50,000 | $51,000 | $54,000 | $57,000 |
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
Pickups outside of the BVI have a relocation fee that is non-commissionable. This fee is not only for relocation but additional customs and marina fees that are necessary even if the yacht has already relocated for another charter.
SAINT MARTIN / SAINT BARTHS RELOCATION FEE:
Relocation fee of $4000, minimum 72 hour turn required on either side of charter dates for boat transit. Please inquire for availability.
St Thomas pickup and dropoff is available for $750 each way or $1500 R/T.
Windward Islands inquire for availability and relocation fee.
● MINIMUM NIGHTS: 5
● LESS THAN 7 NIGHT CHARTER RATES: 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:1/2 the daily rate. Dinner ashore at client's expense. Includes; boarding after 4pm, welcome cocktail and breakfast the next morning and early start. For 6+ nights divide by 7 and 5 or less divide by 6.
● HALF-BOARD OPTION: $150 discount per person
Includes; 7 breakfasts, 4 lunches & 3 dinners, all other meals to be eaten ashore at client's expense.
● LOCAL FARE OPTION: $100 discount per person
Includes; 7 breakfasts, 5 lunches & 6 dinners, all other meals to be eaten ashore at client's expense.
● PAX: 12 (requires 2 single forepeaks for guest use; inquire about crew using forepeaks for additional fee)
● 2026 Christmas: 7-night minimum $60,000 for 2-12 guests, must end no later than December 26th.
● 2026 New Year's: 7-night minimum $75,000 for 2-12 guests, must start December 28th or later.
● Embarkation 12PM / Disembarkation 12PM
● TURN AROUNDS: 72-hour turn arounds required - inquire for 24-48-hour turns
● The All Inclusive Rate includes:
Meals & Beverages onboard
Fuel
Mooring fees
Private Yacht & Service of the crew (captain & chef)
Insurance for the yacht and the passengers (civil liability)
Accommodation in private air-conditioned queen cabins each with an en-suite bathroom with bedding, towels, and beach towels
● The All Inclusive rate does not include:
Special provisioning requests (inquire for further details)
Cancellation insurance and private insurance
Airport transfers to/from yacht base
Personal Expenses
● New Winter Season Rates begin when the new seasons starts on November 1 each year.
● Tip: It is customary to tip your crew at the end of your charter. The amount you leave is totally at your discretion and should be based on the level of service provided. The suggested gratuity is 15%-20% of the total charter fee.
● CONTRACT SPECIAL CONDITIONS:
1. The charter fee includes British Virgin Islands (BVI) taxes, fees, permits and/or National Park fees and/or Customs and Immigration fees.
2. Onboard Wifi is included, however data rates cannot be guaranteed since the yacht is moving and on the ocean.
3. Should the Charterer have any complaints about the Yacht or the Crew they shall notify the captain in the first instance and, if the matter is not resolved within 12 hours, shall notify the Owner in writing through the Broker as soon as possible, who shall try to remedy the matter, the owner shall have no liability whatsoever in respect of any complaints which the Owner has not been notified within 48 hrs of the occurrence of the circumstances giving rise to the complaint.
4. Travel insurance and Cancellation/Curtailment insurance is highly recommended and should be sourced by the Charterer.
5. Crew gratuity (customary 15 - 20% of the Charter Fee for great service) is additional and at the CHARTERER's discretion. This gratuity should be given at the end of the Charter Period and prior to disembarking the Yacht.
6. Although every effort will be made to maintain the same crew throughout the season, with any crewed Yacht there is the possibility of a Crew change in the lead up to the Charter Period.
7. Any tandem charter involving multiple yachts requires the guests that paid for a specific yacht and are on that yachts manifest to be the only guests on that yacht during meal services, while underway, and overnight sleeping. This is due to safety and maritime requirements.
8. Guests have use of 5 queen en suite cabins and 2 single forepeaks unless otherwise agreed to in the contract.
