Ghost
$21,860 - $24,860 / WEEK
Ghost is best suited as a 6 pax with option for 8 for families with children. Guests accommodations in 3 Queen en suite cabins, and one double cabin with detached head across the hall. Crew takes starboard forward cabin.
BUILT/REFIT
YEAR
2019
YACHT
LENGTH
50 Ft
NUMBER OF
CABINS
4
NUMBER OF
GUESTS
8
TOTAL
CREW
2
CHARGES
FROM
$21,860
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | 3 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Electric Heads: | 4 |
| Engine Details | |
|---|---|
| Main engines/2X Volvo Penta D2-75 Turbocharged diesels. Genset/13.5 Kw Onan Diesel | |
| Fuel Consumption: | 2.5 |
| Cruising Speed: | 7 Knots |
| Max Speed: | 10 KnotsUS Gall/Hr |
| Details | |
|---|---|
| Type: | Cat |
| Beam: | 26.2 Feet |
| Draft: | 4.1 Feet |
| Pax: | 8 |
| YearBuilt: | 2019 |
| Builder: | FOUNTAINE PAJOT |
| Engines: | Main engines/2X Volvo Penta D2-75 Turbocharged diesels. Genset/13.5 Kw Onan Diesel |
| JetSkis: | No |
| Flag: | American |
| SatTv: | No |
| RegNum: | 1292427 |
| 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: | Audio/Video and communications – Ghost is fitted with custom A/V and communication equipment including Iridium Satellite communications and, • PepWave / Rogue Pro Extended CELL/WiFi system – Once connected to Ghost’s router, you have unlimited WiFi access including cellular data connectivity up to 18 miles offshore. This provides Internet continuous internet connectivity on most areas in the Bahamas. • Satellite based TV – 500+ channels including HBO, Showtime, Cinemax and virtually all other premium cable and sports networks are available onboard. • 3X 4K QLED TV’s with huge 49” TVs located in the Saloon and Master stateroom each equipped with Apple TV provide personalized access to Ghosts stunning video system. • A combination of Fusion and Sonos audio equipment provide music through Ghost, including access to your personal audio library. Personal Bluetooth speakers are provided in each cabin for your personal listening pleasure. |
| Camcorder: | No |
| Books: | - |
| Board Games: | Yes |
| Deck Shower: | Yes |
| Water Maker: | Yes |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | Yes |
| Minimum Age: | 6 |
| Inverter: | Yes |
| Voltages: | 110V/60Hz |
| 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: | - |
| Water Sports | |
|---|---|
| Dinghy size: | Highfield CLT-380 |
| Dinghy hp: | 30HP E-TECH |
| Water Skis Adult: | No |
| Water Skis Kids: | No |
| Jet Skis: | No |
| Kneeboard: | Yes |
| Windsurfer: | No |
| Snorkel Gear: | 12 |
| Tube: | Yes |
| Scurfer: | No |
| Wake Board: | No |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | 2 |
| Floating Mats: | No |
| Swim Platform: | Yes |
| Boarding Ladder (Loc/Type): | Yes/Stern |
| Sailing Dinghy: | - |
| Beach Games: | No |
| Fishing Gear: | Yes |
| Gear Type: | 3 Rods and Tackle |
| Rods: | 3 |
Captain
Stephen Cross
Nation: American
Born: 1985
License: USCG Master Captain, STCW '95
Languages: English
Captain/Chef
Caitie Rosko
Nation: American
Born: 1991
License: USCG Master Captain, STCW '95, Certificate in Culinary Arts
Stephen moved to St Thomas from Hilton Head Island, SC where he operated a kayak nature tour. He really enjoyed seeing people interact with the surrounding beauty and loved to facilitate their personal experiences with nature. Stephen also spent time working in the restaurant industry on Hilton Head, and he learned to become a very creative mixologist working behind the bar.
Once Stephen moved to St Thomas, he fully immersed himself in the culture and the lifestyle. He quickly picked up free diving and spear fishing, both as a way of enjoying his days off and spending time on the water and as a way of treating himself and his friends to delicious, fresh seafood. Stephen is an avid free diver and knows all the best lobster spots in the Virgin Islands. From jumping in the water with a snorkel and mask to seeing his guests taking the first bite of his catch, grilled to perfection, Stephen truly loves the whole process of “Sea-To-Table.”
Stephen has his USCG Masters License and a STCW 95 certification. He has logged over 4500nm sailing from places between New England down to South America. Stephen has experience navigating on both open ocean and near-shore bodies of water. He truly enjoys the life of a sailor. He is a high energy captain and couldn’t be more excited about helping to make peoples’ dream vacations better than they ever could imagine.
This being Stephen’s fifth season as a captain aboard a term charter yacht, he knows all of the secrets the US and British Virgin Islands have to offer. It will not be uncommon to pull into a little beach bar and receive the local treatment when guests arrive with Captain Stephen!
Caitie has always had an unexplainable love for the ocean. Some of her favorite memories are bass fishing with her dad and hitting the open ocean on her grandfather’s fishing boat. She never truly understood the meaning of this passion until she moved to the US Virgin Islands in 2014 after obtaining her B.S. in Biology from East Carolina University.
A year later she found herself living in South Africa, cage diving with Great White sharks and free diving the reef systems off the Mozambique coastline. During this time, she realized that the ocean was where she was meant to be, so she obtained her STCW 95 certification to work as crew aboard yachts and returned to the U.S. Virgin Islands. She joined Stephen and three other crew to assist in the delivery of a catamaran sailing from Tortola to Trinidad. After spending the next several years working for several different USVI charter companies, Caitie earned her USCG Master Captain License, and then attended Ashburton School of Culinary in England.
Working in the service industry since she was old enough to hold a job, Caitie has learned all about the importance of creating memorable experiences for guests. She believes it is always about the little things, and that is what she and Stephen try to capture in every unique charter.
The cuisine aboard Ghost is designed with adventure in mind. Sea-to-table is one of Caitie and Stephen’s specialties and they love to get their guests in on the action! She delights in creating flavorful, delicious meals that are not only fresh, healthy and beautiful, but catered perfectly to your dietary preferences.
Once Stephen moved to St Thomas, he fully immersed himself in the culture and the lifestyle. He quickly picked up free diving and spear fishing, both as a way of enjoying his days off and spending time on the water and as a way of treating himself and his friends to delicious, fresh seafood. Stephen is an avid free diver and knows all the best lobster spots in the Virgin Islands. From jumping in the water with a snorkel and mask to seeing his guests taking the first bite of his catch, grilled to perfection, Stephen truly loves the whole process of “Sea-To-Table.”
Stephen has his USCG Masters License and a STCW 95 certification. He has logged over 4500nm sailing from places between New England down to South America. Stephen has experience navigating on both open ocean and near-shore bodies of water. He truly enjoys the life of a sailor. He is a high energy captain and couldn’t be more excited about helping to make peoples’ dream vacations better than they ever could imagine.
This being Stephen’s fifth season as a captain aboard a term charter yacht, he knows all of the secrets the US and British Virgin Islands have to offer. It will not be uncommon to pull into a little beach bar and receive the local treatment when guests arrive with Captain Stephen!
Caitie has always had an unexplainable love for the ocean. Some of her favorite memories are bass fishing with her dad and hitting the open ocean on her grandfather’s fishing boat. She never truly understood the meaning of this passion until she moved to the US Virgin Islands in 2014 after obtaining her B.S. in Biology from East Carolina University.
A year later she found herself living in South Africa, cage diving with Great White sharks and free diving the reef systems off the Mozambique coastline. During this time, she realized that the ocean was where she was meant to be, so she obtained her STCW 95 certification to work as crew aboard yachts and returned to the U.S. Virgin Islands. She joined Stephen and three other crew to assist in the delivery of a catamaran sailing from Tortola to Trinidad. After spending the next several years working for several different USVI charter companies, Caitie earned her USCG Master Captain License, and then attended Ashburton School of Culinary in England.
Working in the service industry since she was old enough to hold a job, Caitie has learned all about the importance of creating memorable experiences for guests. She believes it is always about the little things, and that is what she and Stephen try to capture in every unique charter.
The cuisine aboard Ghost is designed with adventure in mind. Sea-to-table is one of Caitie and Stephen’s specialties and they love to get their guests in on the action! She delights in creating flavorful, delicious meals that are not only fresh, healthy and beautiful, but catered perfectly to your dietary preferences.
SAMPLE MENU
Menu is subject to change based on each charter's individual preferences/dietary restrictions. Please let the crew know in the Preference sheet sent to you prior to your charter of your specific Dietary Restrictions
-Morning-
A Daily Spread of:
Coffee, Tea, Juices, Fresh Fruits, Pastries, Fresh Baked Breads, Bagels and Assorted Nappage
Rotating Chef’s Selection of the Following:
Eggs Benedict
Traditional American Breakfast
Sweet Potato Skillet, Eggs over Easy
Smoked Salmon and Creamed Leek Tart
Lemon Ricotta Pancakes, fresh whipped cream
Brioche French Toast with Fruit Compote
Greek Style Yoghurt Parfaits with Organic Granola
Lox on Toasted Bagel with Cream Cheese, Tomato and Capers
Omelettes to order with Sausage, Bacon
Fresh Smoothie Bowls
-Afternoon-
Herbed Goat Cheese and Spinach Pithivier with a Walnut, Courgette, Apple and Fennel Salad
Chicken Roti, Fresh Mango Chutney
Summertime Salad, Fresh Berries, Feta, Grilled Chicken, Summer Greens
Shrimp Parmesan & Pesto Tacos
Tarragon Chicken Salad, Organic Greens, Pita
Paradise Burger, Kettle Chips
Watercress Cobb Salad, Soft Boiled Egg, Wild Rice
Poke Bowls, Coconut Crusted Ahi, Tropical Salsa, Wonton Chips
Grouper Goujons, Tartare Sauce, Organic Greens, Lemon
-Evening-
Sirloin Steak with Roasted Shallots,Carrots en Papillote, Mustard Mash
Wine Pairing: Cabernet
Pan Fried Scallops, Cauliflower and Coconut Puree, Ratatouille, Fried Quail Egg
Wine Pairing: Sauvignon Blanc
Best End of Lamb, Rosemary Garlic Oil, Dauphinoise Potatoes, Aubergine Caviar, Madeira Jus
Wine Pairing: Petit Syrah
Crispy Skin Salmon, Saute Spinach, Bourbon Maple Quinoa, Micro
Wine Pairing: Riesling
Pan Fried Sea Bass Fillet, Pea and Mint Risotto,
Wine Pairing: Pinot Grigio
"Anegada" Lobster Night
Wine Pairing: Chardonnay
Chicken Green Curry, Kaw Savy Rice, Thai Basil
Wine Pairing: Malbec
Fresh Made Spinach and Ricotta Tortellini, Gorgonzola Sauce, Greens
Wine Pairing: Chefs Selection
Happy Hour
Conch Ceviche, Plantain Chips
Compressed Pickled Watermelon, Ricotta, Crispy Basil
Tom Ka Hed Galangal Soup with Seafood and Coconut Cream
Fresh Hummus, Veggies, Pita
Catch of the Day Carpaccio, Citrus Dressing, Micro Herbs
Charcuterie Board
Ahi Poke, Wonton Chips
Sushi
Dessert
Milk Chocolate Mousse, Crème Anglaise
Apple Tart Fine, Vanilla Ice Cream
Fresh Warm Churros, Smooth Chocolate Dip
Chocolate Truffles
Lemon Tart with a Sweet Pastry Crust
Bananas Foster
Creme Brulee
Ships Bar (or equivalents subject to island availability.)
Soft drinks, sodas, water, beers & well drinks are available all day for your enjoyment.
- Ghost’s galley is equipped with an Aarke carbonation system providing dozens of soda, sparkling beverage and craft mixer options while dramatically reducing plastic onboard.
- Spirits include: Tito’s Vodka, Bombay Sapphire Gin, Jack Daniels, Jose Quervo and Patron Tequilas, A variety of local Rums and an assortment of liqueurs.
- Wines pairings (Chefs discretion) with each dinner. Custom wine orders available through the preference sheet process.
- Beer is stocked per your request (subject to availability in the Islands.) Options include: Bud & Bud Lite, Coors Lite, Corona, Michelob Ultra, Miller Lite, Caribe and Presidente / Presidente lite
If your preferred premium wines and/or spirits are not included in the above please let us know and we will do our best to have them on board (subject to island availability) at additional cost.
To the Ghost!
To the Ghost! Angie and Martin, thank you so much for your excellent service. I know I speak for all of us when I say this is a trip we will treasure for he rest of our lives. I am so incredibly grateful and fortunate to experience such a time. I wish you all the best on your future adventures and hope we see you again someday. Thank you, Chris DeGortano
Fantastic time!
To the Ghost Crew-
We have had a fantastic time snorkeling, hiking, and dining with ya'll. I've loved spending time with the nurse sharks and turtles. A truly beautiful place. Thank you Martin for the delicious food (very instagram worthy presentations, also) and yummy cocktails. Thank you Angie for indulging our curiosities and sharing the Exumas with us!
-Tracy
Top 10 for the week
The view from this boat is nearly as beautiful as the view of this boat...incredible! Angie and Martin have led us on a picture-perfect exploration of the Exumas, punctuated by their top notch service and genuine warmth. The top 10 for the week:
-The Grotto at Staniel Cay
-Warderick Wells...could have stayed 3 days
-Swimming with Turtles
-Swimming with sharks
-Drifting through the mangroves
-Chilling on the top deck
-Angie's sure hand at the helm
-Martin's expert cocktails and healthy cooking
-Angie's accent
-Martin's accent
-The pirate's Lair, JK
Thank you for putting up with us and our whims!
-The Laughlins
Charlotte, NC
Perfect Vacation
This boat trip was the perfect vacation post grad and pre-moving to Manhattan. Angie and Martin were fabulous hosts and Martin's food was incredible. We loved our snorkel trips, sunset cocktails, and beach explorations. This was one of our best family trips thus far! Thank you!
-The Laughlin Family
Charlotte, NC
Fantastic trip!
Fantastic trip with great friends and a great crew! Capt. Angie and Martin were fantastic and catered to our every need...including some rousing games!! We gained 15 lbs. and a greater love for the ocean. We will be back!
-Mike & Stephanie
Scottsdale, AZ
Trip of a Lifetime!
Words cannot describe what an amazing trip this was....activities....views, FOOD & crew were over the top great! Thank you for the trip of a lifetime.
-Gary & Jana
Glendale, AZ
Until next time...
To Captain Angie, Martin & The Ghost -
Our deepest thanks for making our week so special, from the moment we emarked, the service, fun and experiences were unparalled, and you managed to make an incredible week among close friends even better. Our trip would not have been the same with anohter crew. Until next time!
-Mark & Melissa
Rates are All Inclusive
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX |
|---|---|---|---|---|---|---|---|
| Summer 2020 | $21,860 | $22,360 | $22,860 | $23,360 | $23,860 | $24,360 | $24,860 |
| Winter 2020 to 2021 | $21,860 | $22,360 | $22,860 | $23,360 | $23,860 | $24,360 | $24,860 |
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: 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
Minimum charter length: 4 night minimum.
FOR 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.
7 nights over Christmas flat rate $27500 for 2-8 guests.
7 nights over New Year’s $32500 for 2-8 guests.
New Year’s charters must start December 27th or later. Please do not book both Christmas and New Year’s rate in same week unless 10 days or more. No half board Christmas or New Year’s week. Must be full board.
Embarkation 12 pm / Disembarkation 12 am
Half-board Rates: Includes 7 breakfast, 4 lunches, and 3 dinners (Or, 3 lunches and 4 dinners). Other meals ashore at client expense. Subtract $150 per person from weekly rate. Not available over Christmas/NYE.
The rates include:
Private Yacht & Service of the crew (captain, hostess/cook)
Insurance for the yacht and the passengers (civil liability)
Accommodation in 4 private air-conditioned double cabins with en suite bathroom
Bedding, towels and beach towels
Full board includes all meals served aboard (breakfast, lunch and dinner daily), full bar, and wine served nightly.
Consumables for the yacht (diesel, fuel and water), cruising taxes, mooring fees
Water sports on board: snorkeling gear, stand-up paddle board, kayak (2 seats), floats, tow able inflatable, sub wing shark, fishing gear and tackles.
Clearance, customs, moorings.
The rates do not include:
Cancellation Insurance and private insurance
Extra drinks, fine wines, champagne & spirits, special meals orders
Docking fees, and harbour fees.
Transfer airport – base – airport
Personal expenses
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.
And more generally all that is not specified as included
One ways / Relocation in Caribbean: please consult us.
Please do not take a booking that will block a full week of a Christmas and NYE booking.
Please make sure to mention gratuity at the time of booking.
FOR 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.
7 nights over Christmas flat rate $27500 for 2-8 guests.
7 nights over New Year’s $32500 for 2-8 guests.
New Year’s charters must start December 27th or later. Please do not book both Christmas and New Year’s rate in same week unless 10 days or more. No half board Christmas or New Year’s week. Must be full board.
Embarkation 12 pm / Disembarkation 12 am
Half-board Rates: Includes 7 breakfast, 4 lunches, and 3 dinners (Or, 3 lunches and 4 dinners). Other meals ashore at client expense. Subtract $150 per person from weekly rate. Not available over Christmas/NYE.
The rates include:
Private Yacht & Service of the crew (captain, hostess/cook)
Insurance for the yacht and the passengers (civil liability)
Accommodation in 4 private air-conditioned double cabins with en suite bathroom
Bedding, towels and beach towels
Full board includes all meals served aboard (breakfast, lunch and dinner daily), full bar, and wine served nightly.
Consumables for the yacht (diesel, fuel and water), cruising taxes, mooring fees
Water sports on board: snorkeling gear, stand-up paddle board, kayak (2 seats), floats, tow able inflatable, sub wing shark, fishing gear and tackles.
Clearance, customs, moorings.
The rates do not include:
Cancellation Insurance and private insurance
Extra drinks, fine wines, champagne & spirits, special meals orders
Docking fees, and harbour fees.
Transfer airport – base – airport
Personal expenses
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.
And more generally all that is not specified as included
One ways / Relocation in Caribbean: please consult us.
Please do not take a booking that will block a full week of a Christmas and NYE booking.
Please make sure to mention gratuity at the time of booking.
X
Available
X
Booked
X
Hold
X
Unavailable
Vessel Specs
- : Cat
- : 26.2 Feet
- : 4.1 Feet
- : 8
- : 2019
- : FOUNTAINE PAJOT
- : 7 Knots
- : 10 Knots
- : Main engines/2X Volvo Penta D2-75 Turbocharged diesels. Genset/13.5 Kw Onan Diesel
- : No
- : No
- : Yacht offers Rendezvous Diving only
- : Stephen Cross
- : American
- : No
- : 1292427
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | 3 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Wash Basins: | - |
| Heads: | 4 |
| Electric Heads: | 4 |
| Engine Details | |
|---|---|
| Main engines/2X Volvo Penta D2-75 Turbocharged diesels. Genset/13.5 Kw Onan Diesel | |
| Fuel Consumption: | 2.5 |
| Cruising Speed: | 7 Knots |
| Max Speed: | 10 KnotsUS Gall/Hr |
| 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: | - |
Water Fun
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | Audio/Video and communications – Ghost is fitted with custom A/V and communication equipment including Iridium Satellite communications and, • PepWave / Rogue Pro Extended CELL/WiFi system – Once connected to Ghost’s router, you have unlimited WiFi access including cellular data connectivity up to 18 miles offshore. This provides Internet continuous internet connectivity on most areas in the Bahamas. • Satellite based TV – 500+ channels including HBO, Showtime, Cinemax and virtually all other premium cable and sports networks are available onboard. • 3X 4K QLED TV’s with huge 49” TVs located in the Saloon and Master stateroom each equipped with Apple TV provide personalized access to Ghosts stunning video system. • A combination of Fusion and Sonos audio equipment provide music through Ghost, including access to your personal audio library. Personal Bluetooth speakers are provided in each cabin for your personal listening pleasure. |
| # of Videos: | - |
| # DVDs/Movies: | Yes |
| # CD's: | Yes |
| Camcorder: | No |
| Books: | - |
| 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: | 6 |
| Generator: | Yes |
| Inverter: | Yes |
| Voltages: | 110V/60Hz |
| Water Maker: | Yes |
| Water Cap: | - |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Inq |
| 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: | - |
| Windscoops: | No |
| Water Sports | |
|---|---|
| Dinghy size: | Highfield CLT-380 |
| Dinghy hp: | 30HP E-TECH |
| Dinghy # pax: | 7 Pax |
| 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: | No |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | 2 |
| Floating Mats: | No |
| Swim Platform: | Yes |
| Boarding Ladder (Loc/Type): | Yes/Stern |
| Sailing Dinghy: | - |
| Beach Games: | No |
| Fishing Gear: | Yes |
| Gear Type: | 3 Rods and Tackle |
| Rods: | 3 |
Meet the Crew
Captain
Stephen Cross
Nation: American
Born: 1985
License: USCG Master Captain, STCW '95
Languages: English
Captain/Chef
Caitie Rosko
Nation: American
Born: 1991
License: USCG Master Captain, STCW '95, Certificate in Culinary Arts
Stephen moved to St Thomas from Hilton Head Island, SC where he operated a kayak nature tour. He really enjoyed seeing people interact with the surrounding beauty and loved to facilitate their personal experiences with nature. Stephen also spent time working in the restaurant industry on Hilton Head, and he learned to become a very creative mixologist working behind the bar.
Once Stephen moved to St Thomas, he fully immersed himself in the culture and the lifestyle. He quickly picked up free diving and spear fishing, both as a way of enjoying his days off and spending time on the water and as a way of treating himself and his friends to delicious, fresh seafood. Stephen is an avid free diver and knows all the best lobster spots in the Virgin Islands. From jumping in the water with a snorkel and mask to seeing his guests taking the first bite of his catch, grilled to perfection, Stephen truly loves the whole process of “Sea-To-Table.”
Stephen has his USCG Masters License and a STCW 95 certification. He has logged over 4500nm sailing from places between New England down to South America. Stephen has experience navigating on both open ocean and near-shore bodies of water. He truly enjoys the life of a sailor. He is a high energy captain and couldn’t be more excited about helping to make peoples’ dream vacations better than they ever could imagine.
This being Stephen’s fifth season as a captain aboard a term charter yacht, he knows all of the secrets the US and British Virgin Islands have to offer. It will not be uncommon to pull into a little beach bar and receive the local treatment when guests arrive with Captain Stephen!
Caitie has always had an unexplainable love for the ocean. Some of her favorite memories are bass fishing with her dad and hitting the open ocean on her grandfather’s fishing boat. She never truly understood the meaning of this passion until she moved to the US Virgin Islands in 2014 after obtaining her B.S. in Biology from East Carolina University.
A year later she found herself living in South Africa, cage diving with Great White sharks and free diving the reef systems off the Mozambique coastline. During this time, she realized that the ocean was where she was meant to be, so she obtained her STCW 95 certification to work as crew aboard yachts and returned to the U.S. Virgin Islands. She joined Stephen and three other crew to assist in the delivery of a catamaran sailing from Tortola to Trinidad. After spending the next several years working for several different USVI charter companies, Caitie earned her USCG Master Captain License, and then attended Ashburton School of Culinary in England.
Working in the service industry since she was old enough to hold a job, Caitie has learned all about the importance of creating memorable experiences for guests. She believes it is always about the little things, and that is what she and Stephen try to capture in every unique charter.
The cuisine aboard Ghost is designed with adventure in mind. Sea-to-table is one of Caitie and Stephen’s specialties and they love to get their guests in on the action! She delights in creating flavorful, delicious meals that are not only fresh, healthy and beautiful, but catered perfectly to your dietary preferences.
Once Stephen moved to St Thomas, he fully immersed himself in the culture and the lifestyle. He quickly picked up free diving and spear fishing, both as a way of enjoying his days off and spending time on the water and as a way of treating himself and his friends to delicious, fresh seafood. Stephen is an avid free diver and knows all the best lobster spots in the Virgin Islands. From jumping in the water with a snorkel and mask to seeing his guests taking the first bite of his catch, grilled to perfection, Stephen truly loves the whole process of “Sea-To-Table.”
Stephen has his USCG Masters License and a STCW 95 certification. He has logged over 4500nm sailing from places between New England down to South America. Stephen has experience navigating on both open ocean and near-shore bodies of water. He truly enjoys the life of a sailor. He is a high energy captain and couldn’t be more excited about helping to make peoples’ dream vacations better than they ever could imagine.
This being Stephen’s fifth season as a captain aboard a term charter yacht, he knows all of the secrets the US and British Virgin Islands have to offer. It will not be uncommon to pull into a little beach bar and receive the local treatment when guests arrive with Captain Stephen!
Caitie has always had an unexplainable love for the ocean. Some of her favorite memories are bass fishing with her dad and hitting the open ocean on her grandfather’s fishing boat. She never truly understood the meaning of this passion until she moved to the US Virgin Islands in 2014 after obtaining her B.S. in Biology from East Carolina University.
A year later she found herself living in South Africa, cage diving with Great White sharks and free diving the reef systems off the Mozambique coastline. During this time, she realized that the ocean was where she was meant to be, so she obtained her STCW 95 certification to work as crew aboard yachts and returned to the U.S. Virgin Islands. She joined Stephen and three other crew to assist in the delivery of a catamaran sailing from Tortola to Trinidad. After spending the next several years working for several different USVI charter companies, Caitie earned her USCG Master Captain License, and then attended Ashburton School of Culinary in England.
Working in the service industry since she was old enough to hold a job, Caitie has learned all about the importance of creating memorable experiences for guests. She believes it is always about the little things, and that is what she and Stephen try to capture in every unique charter.
The cuisine aboard Ghost is designed with adventure in mind. Sea-to-table is one of Caitie and Stephen’s specialties and they love to get their guests in on the action! She delights in creating flavorful, delicious meals that are not only fresh, healthy and beautiful, but catered perfectly to your dietary preferences.
Chef's Table
SAMPLE MENU
Menu is subject to change based on each charter's individual preferences/dietary restrictions. Please let the crew know in the Preference sheet sent to you prior to your charter of your specific Dietary Restrictions
-Morning-
A Daily Spread of:
Coffee, Tea, Juices, Fresh Fruits, Pastries, Fresh Baked Breads, Bagels and Assorted Nappage
Rotating Chef’s Selection of the Following:
Eggs Benedict
Traditional American Breakfast
Sweet Potato Skillet, Eggs over Easy
Smoked Salmon and Creamed Leek Tart
Lemon Ricotta Pancakes, fresh whipped cream
Brioche French Toast with Fruit Compote
Greek Style Yoghurt Parfaits with Organic Granola
Lox on Toasted Bagel with Cream Cheese, Tomato and Capers
Omelettes to order with Sausage, Bacon
Fresh Smoothie Bowls
-Afternoon-
Herbed Goat Cheese and Spinach Pithivier with a Walnut, Courgette, Apple and Fennel Salad
Chicken Roti, Fresh Mango Chutney
Summertime Salad, Fresh Berries, Feta, Grilled Chicken, Summer Greens
Shrimp Parmesan & Pesto Tacos
Tarragon Chicken Salad, Organic Greens, Pita
Paradise Burger, Kettle Chips
Watercress Cobb Salad, Soft Boiled Egg, Wild Rice
Poke Bowls, Coconut Crusted Ahi, Tropical Salsa, Wonton Chips
Grouper Goujons, Tartare Sauce, Organic Greens, Lemon
-Evening-
Sirloin Steak with Roasted Shallots,Carrots en Papillote, Mustard Mash
Wine Pairing: Cabernet
Pan Fried Scallops, Cauliflower and Coconut Puree, Ratatouille, Fried Quail Egg
Wine Pairing: Sauvignon Blanc
Best End of Lamb, Rosemary Garlic Oil, Dauphinoise Potatoes, Aubergine Caviar, Madeira Jus
Wine Pairing: Petit Syrah
Crispy Skin Salmon, Saute Spinach, Bourbon Maple Quinoa, Micro
Wine Pairing: Riesling
Pan Fried Sea Bass Fillet, Pea and Mint Risotto,
Wine Pairing: Pinot Grigio
"Anegada" Lobster Night
Wine Pairing: Chardonnay
Chicken Green Curry, Kaw Savy Rice, Thai Basil
Wine Pairing: Malbec
Fresh Made Spinach and Ricotta Tortellini, Gorgonzola Sauce, Greens
Wine Pairing: Chefs Selection
Happy Hour
Conch Ceviche, Plantain Chips
Compressed Pickled Watermelon, Ricotta, Crispy Basil
Tom Ka Hed Galangal Soup with Seafood and Coconut Cream
Fresh Hummus, Veggies, Pita
Catch of the Day Carpaccio, Citrus Dressing, Micro Herbs
Charcuterie Board
Ahi Poke, Wonton Chips
Sushi
Dessert
Milk Chocolate Mousse, Crème Anglaise
Apple Tart Fine, Vanilla Ice Cream
Fresh Warm Churros, Smooth Chocolate Dip
Chocolate Truffles
Lemon Tart with a Sweet Pastry Crust
Bananas Foster
Creme Brulee
Ships Bar (or equivalents subject to island availability.)
Soft drinks, sodas, water, beers & well drinks are available all day for your enjoyment.
- Ghost’s galley is equipped with an Aarke carbonation system providing dozens of soda, sparkling beverage and craft mixer options while dramatically reducing plastic onboard.
- Spirits include: Tito’s Vodka, Bombay Sapphire Gin, Jack Daniels, Jose Quervo and Patron Tequilas, A variety of local Rums and an assortment of liqueurs.
- Wines pairings (Chefs discretion) with each dinner. Custom wine orders available through the preference sheet process.
- Beer is stocked per your request (subject to availability in the Islands.) Options include: Bud & Bud Lite, Coors Lite, Corona, Michelob Ultra, Miller Lite, Caribe and Presidente / Presidente lite
If your preferred premium wines and/or spirits are not included in the above please let us know and we will do our best to have them on board (subject to island availability) at additional cost.
Guest Reviews
To the Ghost!
To the Ghost! Angie and Martin, thank you so much for your excellent service. I know I speak for all of us when I say this is a trip we will treasure for he rest of our lives. I am so incredibly grateful and fortunate to experience such a time. I wish you all the best on your future adventures and hope we see you again someday. Thank you, Chris DeGortano
Fantastic time!
To the Ghost Crew-
We have had a fantastic time snorkeling, hiking, and dining with ya'll. I've loved spending time with the nurse sharks and turtles. A truly beautiful place. Thank you Martin for the delicious food (very instagram worthy presentations, also) and yummy cocktails. Thank you Angie for indulging our curiosities and sharing the Exumas with us!
-Tracy
Top 10 for the week
The view from this boat is nearly as beautiful as the view of this boat...incredible! Angie and Martin have led us on a picture-perfect exploration of the Exumas, punctuated by their top notch service and genuine warmth. The top 10 for the week:
-The Grotto at Staniel Cay
-Warderick Wells...could have stayed 3 days
-Swimming with Turtles
-Swimming with sharks
-Drifting through the mangroves
-Chilling on the top deck
-Angie's sure hand at the helm
-Martin's expert cocktails and healthy cooking
-Angie's accent
-Martin's accent
-The pirate's Lair, JK
Thank you for putting up with us and our whims!
-The Laughlins
Charlotte, NC
Perfect Vacation
This boat trip was the perfect vacation post grad and pre-moving to Manhattan. Angie and Martin were fabulous hosts and Martin's food was incredible. We loved our snorkel trips, sunset cocktails, and beach explorations. This was one of our best family trips thus far! Thank you!
-The Laughlin Family
Charlotte, NC
Fantastic trip!
Fantastic trip with great friends and a great crew! Capt. Angie and Martin were fantastic and catered to our every need...including some rousing games!! We gained 15 lbs. and a greater love for the ocean. We will be back!
-Mike & Stephanie
Scottsdale, AZ
Trip of a Lifetime!
Words cannot describe what an amazing trip this was....activities....views, FOOD & crew were over the top great! Thank you for the trip of a lifetime.
-Gary & Jana
Glendale, AZ
Until next time...
To Captain Angie, Martin & The Ghost -
Our deepest thanks for making our week so special, from the moment we emarked, the service, fun and experiences were unparalled, and you managed to make an incredible week among close friends even better. Our trip would not have been the same with anohter crew. Until next time!
-Mark & Melissa
Availability / Rates
Rates are All Inclusive
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX |
|---|---|---|---|---|---|---|---|
| Summer 2020 | $21,860 | $22,360 | $22,860 | $23,360 | $23,860 | $24,360 | $24,860 |
| Winter 2020 to 2021 | $21,860 | $22,360 | $22,860 | $23,360 | $23,860 | $24,360 | $24,860 |
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: 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
Minimum charter length: 4 night minimum.
FOR 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.
7 nights over Christmas flat rate $27500 for 2-8 guests.
7 nights over New Year’s $32500 for 2-8 guests.
New Year’s charters must start December 27th or later. Please do not book both Christmas and New Year’s rate in same week unless 10 days or more. No half board Christmas or New Year’s week. Must be full board.
Embarkation 12 pm / Disembarkation 12 am
Half-board Rates: Includes 7 breakfast, 4 lunches, and 3 dinners (Or, 3 lunches and 4 dinners). Other meals ashore at client expense. Subtract $150 per person from weekly rate. Not available over Christmas/NYE.
The rates include:
Private Yacht & Service of the crew (captain, hostess/cook)
Insurance for the yacht and the passengers (civil liability)
Accommodation in 4 private air-conditioned double cabins with en suite bathroom
Bedding, towels and beach towels
Full board includes all meals served aboard (breakfast, lunch and dinner daily), full bar, and wine served nightly.
Consumables for the yacht (diesel, fuel and water), cruising taxes, mooring fees
Water sports on board: snorkeling gear, stand-up paddle board, kayak (2 seats), floats, tow able inflatable, sub wing shark, fishing gear and tackles.
Clearance, customs, moorings.
The rates do not include:
Cancellation Insurance and private insurance
Extra drinks, fine wines, champagne & spirits, special meals orders
Docking fees, and harbour fees.
Transfer airport – base – airport
Personal expenses
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.
And more generally all that is not specified as included
One ways / Relocation in Caribbean: please consult us.
Please do not take a booking that will block a full week of a Christmas and NYE booking.
Please make sure to mention gratuity at the time of booking.
FOR 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.
7 nights over Christmas flat rate $27500 for 2-8 guests.
7 nights over New Year’s $32500 for 2-8 guests.
New Year’s charters must start December 27th or later. Please do not book both Christmas and New Year’s rate in same week unless 10 days or more. No half board Christmas or New Year’s week. Must be full board.
Embarkation 12 pm / Disembarkation 12 am
Half-board Rates: Includes 7 breakfast, 4 lunches, and 3 dinners (Or, 3 lunches and 4 dinners). Other meals ashore at client expense. Subtract $150 per person from weekly rate. Not available over Christmas/NYE.
The rates include:
Private Yacht & Service of the crew (captain, hostess/cook)
Insurance for the yacht and the passengers (civil liability)
Accommodation in 4 private air-conditioned double cabins with en suite bathroom
Bedding, towels and beach towels
Full board includes all meals served aboard (breakfast, lunch and dinner daily), full bar, and wine served nightly.
Consumables for the yacht (diesel, fuel and water), cruising taxes, mooring fees
Water sports on board: snorkeling gear, stand-up paddle board, kayak (2 seats), floats, tow able inflatable, sub wing shark, fishing gear and tackles.
Clearance, customs, moorings.
The rates do not include:
Cancellation Insurance and private insurance
Extra drinks, fine wines, champagne & spirits, special meals orders
Docking fees, and harbour fees.
Transfer airport – base – airport
Personal expenses
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.
And more generally all that is not specified as included
One ways / Relocation in Caribbean: please consult us.
Please do not take a booking that will block a full week of a Christmas and NYE booking.
Please make sure to mention gratuity at the time of booking.
