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GULLWING

$37,000 - $40,000 / WEEK
Main Salon (courtesy of Lagoon)
Main Salon (courtesy of Lagoon)
Al fresco cockpit dining (courtesy of Lagoon)
Primary Cabin (courtesy of Lagoon)
Guest Cabin (courtesy of Lagoon)
Galley (courtesy of Lagoon)
additional seating on the bow(courtesy of Lagoon)
Flybridge (courtesy of Lagoon)
Caribe Express private water taxi
Caribe Express water taxi interior

Main Salon (courtesy of Lagoon)

5 Cabin Version
4 Queen en suite staterooms
Crew takes starboard midship cabin

10% Off Details
BUILT/REFIT
YEAR
2024
YACHT
LENGTH
55 Ft
NUMBER OF
CABINS
4
NUMBER OF
GUESTS
8
TOTAL
CREW
3
CHARGES
FROM
$37,000
Accommodations
Cabins: 4
Queen: 4
Single Cabins: 1
Showers: 4
Electric Heads: 4
Engine Details
-
Fuel Consumption: -
Cruising Speed: -
Max Speed: -
Details
Type: Cat
Beam: 31 Feet
Draft: 5 Feet
Pax: 8
YearBuilt: 2024
Builder: Lagoon
JetSkis: No
Flag: BVI
SatTv: No
Jacuzzi: No
A/C: Full
Locations
Winter Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (BVI)
Summer Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (BVI)
Pick Up Locations
Pref. Pick-up: -
Other Pick-up: -


Amenities
Salon Tv/VCR: Yes
Salon Stereo: Yes
Sat Tv: WIFI is available in both US and International waters. Download speeds in foreign countries are not equal to the speeds of the US.
Camcorder: Yes
Books: -
Board Games: Yes
Deck Shower: Yes
Water Maker: yes
Special Diets: Inq
Kosher: Inq
BBQ: Yes
Minimum Age: -
Inverter: Yes
Voltages: -
Water Maker: yes
Ice Maker: Yes
Sailing Instructions: -
Internet Access: Onboard WIFI
Hairdryers: Yes
Guests Smokes: Transom Only
Crew Smokes: No
Pets Aboard: No
Hammock: -
Water Sports
Dinghy size: Highfield 14' with ladder
Dinghy hp: 70
Water Skis Adult: 1
Water Skis Kids: 1
Jet Skis: No
Kneeboard: No
Windsurfer: -
Snorkel Gear: Yes
Tube: 1
Scurfer: -
Wake Board: 1
Kayaks 1 Pax: No
Kayaks (2 Pax): No
Floating Mats: 1
Swim Platform: Yes
Boarding Ladder (Loc/Type): Yes
Sailing Dinghy: -
Beach Games: Yes
Fishing Gear: Yes
Gear Type: Rod and Reel combo
Rods: 4
Captain
Will Hamilton
Nation: Irish
Born: 1995
License: RYA Yachtmaster Offshore 200GT, PADI Dive Master
Languages: English
Chef
Anna Kane
Nation: Irish
Born: 1997
License: STCW, PADI Rescue Diver, Level
Will grew up on the water spending summers sailing, fishing, water skiing and wake boarding in Ireland. He began working in the sailing industry at the young age of 16 as an instructor. Each year working his way up the ranks gaining the skills to eventually start teaching learn-to-sail holidays in Greece. He then moved on to be a charter skipper while studying for his degree in Computing. At the time, sailing was a fun summer job. He never thought of it as a full time career until Anna joined him in Croatia.

The dream of working in the Caribbean formed quickly between them but they decided to finish their studies and gain experience in respective fields before taking the plunge. Will took a job as a Graphic Designer for a PR company in London which really taught him what kind of life he wanted to live. He appreciates living on the water everyday and knows how lucky he is to do so! He loves delivering holidays of a lifetime to guests, with many of them becoming lifetime friends.

Anna grew up in Dublin, Ireland. After graduating University she went into education and became a teacher for children with special educational needs. However, her love for cooking kept growing, when Will began working in the charter industry she jumped at the opportunity to go with him and become a chef on board.

Anna always dreamed of attending the world renowned Ballymaloe Cookery School to expand ger culinary skills, which finally became a reality in 2021. The intensive 12 week course taught so many new skills and gave her invaluable experience. Anna plans on studying cooking further this summer in the Ashburton Yacht Chef course. She loves learning new techniques that she can bring into the galley. Her biggest passion is creating food that brings joy to guests and makes their holiday that little bit more special.

Natia was born in Maui, HI and did all her schooling in California. In 2019 she attended the California College of Ayurveda and earned her certificate. Her love for the ocean and nature grew in the heart and magic of the island of Maui as well as her experience in hospitality. Her career has been mainly rooted in the service industry and her experience is a wide range of categories such as catering, bartending special occasions, opening new restaurants, managing and being lead server.
She likes to call herself a jack of all trades as her resume further consists of jobs in housekeeping, office management, spa management, birth work and holistic health. She has many friends in the Yacht Industry that encouraged her to dive into the industry knowing she would be an amazing fit! Natia loves to travel and to help create those beautiful memories for others.



Captain Will Hamilton Qualifications

RYA Yachtmaster Offshore 200GT
STCW Safety Training
PADI Dive Master in Training
IYT Recreational Instructor Certificate
IYT International Certificate of Competency (ICC)
RYA Senior Instructor
RYA Safety Boat Certificate
Chef Anna Kane

Chef Anna Kane Qualifications

Ashburton Culinary Academy Yacht Chef Certificate
Ballymaloe Cookery School 12 Week Certificate
PADI Rescue Diver
Wine tasting and pairing Certificate
Level 2 Food Safety and Hygiene for Catering
STCW Safety Training
Emergency First Aid Training

Deckhand/ Stew Natia Barber Qualifications
STCW
ENG1
FOOD HANDLERS CARD, SERVSAFE
First Aid and CPR

Chef's Anna Sample Menu

BREAKFAST

*All served with local fresh fruit, cereals, yoghurts, toast and bagels

SHAKSHUKA
Eggs cooked in a tomato and pepper sauce, sprinkled with feta, parsley and mint.

BLUEBERRY MUFFINS 

with a crunchy cinnamon streusel topping.

AVOCADO TOAST 

Served with feta, pickled onions, chili flakes and a honey balsamic glaze.

PAINKILLER FRENCH TOAST

 Coconut french toast with grilled pineapple, orange rum caramel and fresh nutmeg.

CREPES
Served with whipped cream and orange butter or berry coulis.

BAGEL BOARD
Build your own bagel! A big spread of bagel toppings both sweet and savoury.

EGGS BENEDICT 

Poached eggs with ham served on an English breakfast muffin, covered in hollandaise.

BANANA BREAD 

Packed with dark chocolate chips and walnuts.

 

LUNCH

BAJA STYLE FISH TACOS 

Chili and beer battered local fish with chipotle aioli, guacamole, salsa and salad.

CHICKEN CAESAR SALAD 

Served with a few special additions: homemade croutons, crispy fried capers, caramelized walnuts and dried cranberries served with homemade focaccia.

PAD THAI
Shrimp and chicken pad thai Served with an Asian style coleslaw with peanut dressing.

BURGERS
Served with homemade burger buns and all the classic toppings! Along with a big green salad.

CARBONARA 

Traditional spaghetti carbonara with crispy bacon. Served with caprese salad and garlic bread.

POKE BOWLS

 Coriander and lime rice, sesame soy tuna, wakame seaweed salad, mango, avocado, cucumber and spicy mayo dressing.

LASAGNE
Beef ragu, homemade bechamel and lasagne noodles. Served with a large green salad.

SWEET AND SPICY MAHI MAHI
Served with roast baby potatoes, fried plantain and a salad.

 

LUNCH DESSERT

LEMON MERINGUE PIE

 Homemade lemon curd in a shortcrust pastry case topped with meringue.

CHOCOLATE STRAWBERRIES
Fresh strawberries covered in dark and white chocolate

KEY LIME PIE

Served with whipped cream

COFFEE CAKE

Homemade coffee cake with a frosting and chocolate covered coffee beans

AFFOGATO
Ice cream with caramelised walnuts and a shot of espresso

SORBET
Thai Coconut and Lime sorbet

ICE CREAM 

Homemade ice cream, flavour changes weekly! Oreo, pistachio, chocolate etc...

COOKIES 

Homemade chocolate chip cookies

SNACKS

SWEDISH CARDAMOM BUNS
Sweet dough with a cardamom and cinnamon filling 

GREEK SALAD DIP 

Whipped lemon feta dip topped with olives, cucumber, tomatoes and yellow bell pepper. 

PEA DIP WITH SMOKEY MARINATED FETA
Mint and pea dip topped with feta marinated in chili, garlic and bay leaf oil. 

COCONUT SHRIMP 

Served with a spicy mayonnaise dip. 

LOADED NACHOS 

Topped with black beans, corn, salsa, cheese, guacamole and sour cream. 

HUMMUS
Served with crispy baked chickpeas and pita bread 

EVERYTHING BUT THE BAGEL BITES
Mini sweet peppers stuffed with cream cheese and topped with homemade “everything but the bagel” seasoning. 

WATERMELON STACKS 

Fresh watermelon stacks with feta and mint 

 

DINNER STARTERS

IRISH POTATO SOUP 

Served with parsley pesto and cheese scones 

THAI SPICY CRABCAKES

Served with sweet chili sauce. 

MUSSELS IN THE GOAN STYLE
Mussels cooked in a turmeric, ginger and coconut broth. Served with crusty bread. 

PAN FRIED SCALLOPS

With cauliflower puree and crispy bacon 

HAND ROLLED SUSHI
A selection of maki rolls with wasabi and pickled ginger. 

CARAMELIZED ONION AND BRIE TARTS
Served on a bed of salad 

RUBY GRAPEFRUIT SORBET

Homemade sorbet served with fresh, segmented grapefruit and pomegranate seeds.. 

GOATS CHEESE CROQUETTES
With tapenade oil, roast peppers and arugula 

 

MAIN DISHES

ITALIAN BEEF STEW 

With creamy polenta and a fresh gremolata (parlsley and lemon sauce) 

THAI GREEN CURRY

 Chicken curry with basmati rice and Arjard (spicy pickled cucumber salad) 

FILLET STEAK
With mashed potato, balsamic roasted onions, green beans and a red wine reduction 

PORK EN CROUTE
Pork tenderloin with duxelles stuffing wrapped in puff pastry with apple sauce. 

LOBSTER
Served in the half shell with garlic butter sauce, bacon wrapped asparagus and roast butternut squash. 

PEA & PRAWN RISOTTO

With an arugula and avocado salad 

ROAST CHICKEN THIGHS 

With saffron, hazelnuts and honey. Served with crispy potato stacks 

LOCAL CATCH

Served with a lemon and lime beurre blanc sauce and charred zucchini. 

 

DESSERT

SUMMER FRUIT SALAD 

Served with homemade raspberry sorbet 

CHOCOLATE GUINNESS CAKE
With Baileys cream and dark chocolate ganache 

TIRAMISU
Layers of savoiardi biscuits, mascarpone mousse, rum and coffee 

LEMON POACHED PEARS 

Served with sable biscuits, homemade caramel and candied lemon peel. 

RASPBERRY JELLY 

Fresh raspberries in mint jelly, served with mint cream 

CHOCOLATE ORANGE BROWNIES
Served with cointreau whipped cream 

DECONSTRUCTED CHEESECAKE
Vanilla bean cheesecake mousse with lemon curd, limoncello whipped cream and a biscuit crumb 

CELEBRATION CAKE
Fun cakes for any occasion Flavours depending on guest preference: Vanilla, strawberry, lemon, hazelnut praline etc. 

Will and Anna Past Reviews
Anna was the most amazing hostess we could have possibly asked for. I went into the week thinking the food would be bagels or sandwiches. Instead, we received beautiful plates of fruits, homemade desserts and absolutely incredible meals. I’m really not sure how I am supposed to adjust back to my life WITHOUT Anna. She always would have little surprises for us when we came back such as surprise brownies, hidden snacks or orange bundt cake. In addition to being an amazing hostess/chef, she’s an absolutely lovely person. She’s such a joy to chat with about anything. She has such a bright, effervescent personality that makes her the best hostess on TYW. If I come back to YW, I will absolutely request Anna/Will. They’re an amazing combo but Anna is just in a league of her own when it comes to being a hostess. Some highlights: Eggs Benedict, Homemade Brownies, Anna slapping the bag and forgetting to swallow the wine that came with it. Any crew that gets Anna from this week on is so lucky. Most importantly to everything above - Anna is beautiful AND kind.

10% off charters booked by Dec. 1st 2023 on our brand new Lagoon 55′ Gullwing for the 2024 season!

Rates are Inclusive
Season 2 PAX 3 PAX 4 PAX 5 PAX 6 PAX 7 PAX 8 PAX
Winter 2023 to 2024 $37,000 $37,500 $38,000 $38,500 $39,000 $39,500 $40,000
Summer 2024 $37,000 $37,500 $38,000 $38,500 $39,000 $39,500 $40,000

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
BVI Cruising Permits, Fees, and Taxes are included in the rate.

*Short Charters Available*
24 hr turns available. Please Inquire.

HALF-BOARD RATES: Discount Applied First
(7/4/3 BREAKFAST/LUNCH/DINNER): $150 off / person

***3 lunches and 4 dinners ashore at client expense***




LESS THAN 6 NIGHT CHARTERS DIVIDE BY 6 RULE:
(Rate / 6 X #Nights)

***(Rate divided by 6N X number of nights*** For 6 nights divide rate by 7 X 6N.



SLEEP ABOARD:
$2,500 Sleep aboard the night before the charter departs
Guests arrive to the yacht at 5pm. Snacks and welcome drink served, this is not an open bar. Dinner is ashore on clients expense. Continental breakfast provided next morning. Vessel departs at noon.

CHILD DISCOUNTS: Discount Applied First
Children 15 and under $500 discount
***must be 15 or under at the time of charter*** 

Exclusive Water Taxi available!
The Caribe Express provides private transportation to and from your charter yacht on a comfortable Aquila 36.
Enjoy complimentary cocktails while our professional crew handles Customs and Immigration
Please inquire for pricing.

X

Available

X

Booked

X

Hold

X

Unavailable

  • : Cat
  • : 31 Feet
  • : 5 Feet
  • : 8
  • : 2024
  • : Lagoon
  • : 1
  • : No
  • : Yacht offers Rendezvous Diving only
  • : Will Hamilton
  • : BVI
  • : No
Accommodations
Cabins: 4
Queen: 4
Single Cabins: 1
Showers: 4
Wash Basins: -
Heads: 4
Electric Heads: 4
Engine Details
-
Fuel Consumption: -
Cruising Speed: -
Max Speed: -
Details
Refit: -
Helipad: No
Jacuzzi: No
A/C: Full
Locations
Winter Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (BVI)
Summer Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (BVI)
Pick Up Locations
Pref. Pick-up: -
Other Pick-up: -


Amenities
Salon Tv/VCR: Yes
Salon Stereo: Yes
Sat Tv: WIFI is available in both US and International waters. Download speeds in foreign countries are not equal to the speeds of the US.
# of Videos: -
# DVDs/Movies: -
# CD's: Streaming
Camcorder: Yes
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: -
Generator: -
Inverter: Yes
Voltages: -
Water Maker: yes
Water Cap: 250 Gallons
Ice Maker: Yes
Sailing Instructions: -
Internet Access: Onboard WIFI
Gay Charters: Yes
Nude: Yes
Hairdryers: Yes
# Port Hatches: Yes
Guests Smokes: Transom Only
Crew Smokes: No
Pets Aboard: No
Pet Type: -
Guest Pets: No
Children Ok: Yes
Hammock: -
Windscoops: -
Water Sports
Dinghy size: Highfield 14' with ladder
Dinghy hp: 70
Dinghy # pax: 8pax
Water Skis Adult: 1
Water Skis Kids: 1
Jet Skis: No
Wave Runners: No
Kneeboard: No
Windsurfer: -
Snorkel Gear: Yes
Tube: 1
Scurfer: -
Wake Board: 1
Kayaks 1 Pax: No
Kayaks (2 Pax): No
Floating Mats: 1
Swim Platform: Yes
Boarding Ladder (Loc/Type): Yes
Sailing Dinghy: -
Beach Games: Yes
Fishing Gear: Yes
Gear Type: Rod and Reel combo
Rods: 4
Captain
Will Hamilton
Nation: Irish
Born: 1995
License: RYA Yachtmaster Offshore 200GT, PADI Dive Master
Languages: English
Chef
Anna Kane
Nation: Irish
Born: 1997
License: STCW, PADI Rescue Diver, Level
Will grew up on the water spending summers sailing, fishing, water skiing and wake boarding in Ireland. He began working in the sailing industry at the young age of 16 as an instructor. Each year working his way up the ranks gaining the skills to eventually start teaching learn-to-sail holidays in Greece. He then moved on to be a charter skipper while studying for his degree in Computing. At the time, sailing was a fun summer job. He never thought of it as a full time career until Anna joined him in Croatia.

The dream of working in the Caribbean formed quickly between them but they decided to finish their studies and gain experience in respective fields before taking the plunge. Will took a job as a Graphic Designer for a PR company in London which really taught him what kind of life he wanted to live. He appreciates living on the water everyday and knows how lucky he is to do so! He loves delivering holidays of a lifetime to guests, with many of them becoming lifetime friends.

Anna grew up in Dublin, Ireland. After graduating University she went into education and became a teacher for children with special educational needs. However, her love for cooking kept growing, when Will began working in the charter industry she jumped at the opportunity to go with him and become a chef on board.

Anna always dreamed of attending the world renowned Ballymaloe Cookery School to expand ger culinary skills, which finally became a reality in 2021. The intensive 12 week course taught so many new skills and gave her invaluable experience. Anna plans on studying cooking further this summer in the Ashburton Yacht Chef course. She loves learning new techniques that she can bring into the galley. Her biggest passion is creating food that brings joy to guests and makes their holiday that little bit more special.

Natia was born in Maui, HI and did all her schooling in California. In 2019 she attended the California College of Ayurveda and earned her certificate. Her love for the ocean and nature grew in the heart and magic of the island of Maui as well as her experience in hospitality. Her career has been mainly rooted in the service industry and her experience is a wide range of categories such as catering, bartending special occasions, opening new restaurants, managing and being lead server.
She likes to call herself a jack of all trades as her resume further consists of jobs in housekeeping, office management, spa management, birth work and holistic health. She has many friends in the Yacht Industry that encouraged her to dive into the industry knowing she would be an amazing fit! Natia loves to travel and to help create those beautiful memories for others.



Captain Will Hamilton Qualifications

RYA Yachtmaster Offshore 200GT
STCW Safety Training
PADI Dive Master in Training
IYT Recreational Instructor Certificate
IYT International Certificate of Competency (ICC)
RYA Senior Instructor
RYA Safety Boat Certificate
Chef Anna Kane

Chef Anna Kane Qualifications

Ashburton Culinary Academy Yacht Chef Certificate
Ballymaloe Cookery School 12 Week Certificate
PADI Rescue Diver
Wine tasting and pairing Certificate
Level 2 Food Safety and Hygiene for Catering
STCW Safety Training
Emergency First Aid Training

Deckhand/ Stew Natia Barber Qualifications
STCW
ENG1
FOOD HANDLERS CARD, SERVSAFE
First Aid and CPR

Chef's Anna Sample Menu

BREAKFAST

*All served with local fresh fruit, cereals, yoghurts, toast and bagels

SHAKSHUKA
Eggs cooked in a tomato and pepper sauce, sprinkled with feta, parsley and mint.

BLUEBERRY MUFFINS 

with a crunchy cinnamon streusel topping.

AVOCADO TOAST 

Served with feta, pickled onions, chili flakes and a honey balsamic glaze.

PAINKILLER FRENCH TOAST

 Coconut french toast with grilled pineapple, orange rum caramel and fresh nutmeg.

CREPES
Served with whipped cream and orange butter or berry coulis.

BAGEL BOARD
Build your own bagel! A big spread of bagel toppings both sweet and savoury.

EGGS BENEDICT 

Poached eggs with ham served on an English breakfast muffin, covered in hollandaise.

BANANA BREAD 

Packed with dark chocolate chips and walnuts.

 

LUNCH

BAJA STYLE FISH TACOS 

Chili and beer battered local fish with chipotle aioli, guacamole, salsa and salad.

CHICKEN CAESAR SALAD 

Served with a few special additions: homemade croutons, crispy fried capers, caramelized walnuts and dried cranberries served with homemade focaccia.

PAD THAI
Shrimp and chicken pad thai Served with an Asian style coleslaw with peanut dressing.

BURGERS
Served with homemade burger buns and all the classic toppings! Along with a big green salad.

CARBONARA 

Traditional spaghetti carbonara with crispy bacon. Served with caprese salad and garlic bread.

POKE BOWLS

 Coriander and lime rice, sesame soy tuna, wakame seaweed salad, mango, avocado, cucumber and spicy mayo dressing.

LASAGNE
Beef ragu, homemade bechamel and lasagne noodles. Served with a large green salad.

SWEET AND SPICY MAHI MAHI
Served with roast baby potatoes, fried plantain and a salad.

 

LUNCH DESSERT

LEMON MERINGUE PIE

 Homemade lemon curd in a shortcrust pastry case topped with meringue.

CHOCOLATE STRAWBERRIES
Fresh strawberries covered in dark and white chocolate

KEY LIME PIE

Served with whipped cream

COFFEE CAKE

Homemade coffee cake with a frosting and chocolate covered coffee beans

AFFOGATO
Ice cream with caramelised walnuts and a shot of espresso

SORBET
Thai Coconut and Lime sorbet

ICE CREAM 

Homemade ice cream, flavour changes weekly! Oreo, pistachio, chocolate etc...

COOKIES 

Homemade chocolate chip cookies

SNACKS

SWEDISH CARDAMOM BUNS
Sweet dough with a cardamom and cinnamon filling 

GREEK SALAD DIP 

Whipped lemon feta dip topped with olives, cucumber, tomatoes and yellow bell pepper. 

PEA DIP WITH SMOKEY MARINATED FETA
Mint and pea dip topped with feta marinated in chili, garlic and bay leaf oil. 

COCONUT SHRIMP 

Served with a spicy mayonnaise dip. 

LOADED NACHOS 

Topped with black beans, corn, salsa, cheese, guacamole and sour cream. 

HUMMUS
Served with crispy baked chickpeas and pita bread 

EVERYTHING BUT THE BAGEL BITES
Mini sweet peppers stuffed with cream cheese and topped with homemade “everything but the bagel” seasoning. 

WATERMELON STACKS 

Fresh watermelon stacks with feta and mint 

 

DINNER STARTERS

IRISH POTATO SOUP 

Served with parsley pesto and cheese scones 

THAI SPICY CRABCAKES

Served with sweet chili sauce. 

MUSSELS IN THE GOAN STYLE
Mussels cooked in a turmeric, ginger and coconut broth. Served with crusty bread. 

PAN FRIED SCALLOPS

With cauliflower puree and crispy bacon 

HAND ROLLED SUSHI
A selection of maki rolls with wasabi and pickled ginger. 

CARAMELIZED ONION AND BRIE TARTS
Served on a bed of salad 

RUBY GRAPEFRUIT SORBET

Homemade sorbet served with fresh, segmented grapefruit and pomegranate seeds.. 

GOATS CHEESE CROQUETTES
With tapenade oil, roast peppers and arugula 

 

MAIN DISHES

ITALIAN BEEF STEW 

With creamy polenta and a fresh gremolata (parlsley and lemon sauce) 

THAI GREEN CURRY

 Chicken curry with basmati rice and Arjard (spicy pickled cucumber salad) 

FILLET STEAK
With mashed potato, balsamic roasted onions, green beans and a red wine reduction 

PORK EN CROUTE
Pork tenderloin with duxelles stuffing wrapped in puff pastry with apple sauce. 

LOBSTER
Served in the half shell with garlic butter sauce, bacon wrapped asparagus and roast butternut squash. 

PEA & PRAWN RISOTTO

With an arugula and avocado salad 

ROAST CHICKEN THIGHS 

With saffron, hazelnuts and honey. Served with crispy potato stacks 

LOCAL CATCH

Served with a lemon and lime beurre blanc sauce and charred zucchini. 

 

DESSERT

SUMMER FRUIT SALAD 

Served with homemade raspberry sorbet 

CHOCOLATE GUINNESS CAKE
With Baileys cream and dark chocolate ganache 

TIRAMISU
Layers of savoiardi biscuits, mascarpone mousse, rum and coffee 

LEMON POACHED PEARS 

Served with sable biscuits, homemade caramel and candied lemon peel. 

RASPBERRY JELLY 

Fresh raspberries in mint jelly, served with mint cream 

CHOCOLATE ORANGE BROWNIES
Served with cointreau whipped cream 

DECONSTRUCTED CHEESECAKE
Vanilla bean cheesecake mousse with lemon curd, limoncello whipped cream and a biscuit crumb 

CELEBRATION CAKE
Fun cakes for any occasion Flavours depending on guest preference: Vanilla, strawberry, lemon, hazelnut praline etc. 

Will and Anna Past Reviews
Anna was the most amazing hostess we could have possibly asked for. I went into the week thinking the food would be bagels or sandwiches. Instead, we received beautiful plates of fruits, homemade desserts and absolutely incredible meals. I’m really not sure how I am supposed to adjust back to my life WITHOUT Anna. She always would have little surprises for us when we came back such as surprise brownies, hidden snacks or orange bundt cake. In addition to being an amazing hostess/chef, she’s an absolutely lovely person. She’s such a joy to chat with about anything. She has such a bright, effervescent personality that makes her the best hostess on TYW. If I come back to YW, I will absolutely request Anna/Will. They’re an amazing combo but Anna is just in a league of her own when it comes to being a hostess. Some highlights: Eggs Benedict, Homemade Brownies, Anna slapping the bag and forgetting to swallow the wine that came with it. Any crew that gets Anna from this week on is so lucky. Most importantly to everything above - Anna is beautiful AND kind.
Rates are Inclusive
Season 2 PAX 3 PAX 4 PAX 5 PAX 6 PAX 7 PAX 8 PAX
Winter 2023 to 2024 $37,000 $37,500 $38,000 $38,500 $39,000 $39,500 $40,000
Summer 2024 $37,000 $37,500 $38,000 $38,500 $39,000 $39,500 $40,000

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
<b><font size="4"color="#3498DB">BVI Cruising Permits, Fees, and Taxes are included in the rate.</b></font size="4"color="#3498DB">

<b>*Short Charters Available*</b>
<b>24 hr turns available. Please Inquire.</b>

HALF-BOARD RATES: Discount Applied First
(7/4/3 BREAKFAST/LUNCH/DINNER): $150 off / person

***3 lunches and 4 dinners ashore at client expense***




LESS THAN 6 NIGHT CHARTERS DIVIDE BY 6 RULE:
(Rate / 6 X #Nights)

***(Rate divided by 6N X number of nights*** For 6 nights divide rate by 7 X 6N.



SLEEP ABOARD:
$2,500 Sleep aboard the night before the charter departs
Guests arrive to the yacht at 5pm. Snacks and welcome drink served, this is not an open bar. Dinner is ashore on clients expense. Continental breakfast provided next morning. Vessel departs at noon.

CHILD DISCOUNTS: Discount Applied First
Children 15 and under $500 discount
***must be 15 or under at the time of charter*** 

Exclusive Water Taxi available!
The Caribe Express provides private transportation to and from your charter yacht on a comfortable Aquila 36.
Enjoy complimentary cocktails while our professional crew handles Customs and Immigration
Please inquire for pricing.
CONTACT US