fbpx

HQ2

$50,700 - $57,000 / WEEK
HQ2 - 20
HQ2 - 21
HQ2 - 22
HQ2 - 23
HQ2 - 24
HQ2 - 25
HQ2 - 26
HQ2 - 27
HQ2 - 28
HQ2 - 29
HQ2 - 30
HQ2 - 31
HQ2 - 32
HQ2 - 33
HQ2 - 34
HQ2 - 35
HQ2 - 36
HQ2 - 37
HQ2 - 38

HQ2 is expertly built by Two Oceans Marine in Cape Town South Africa. She has been custom-designed by award winning design firm Du Toit Yacht Design. She is built for comfort and is essentially the luxurious on-the-water home away from home. This is a yacht of elegance, with beautiful lines and intricate features. The interior has been designed for effortless ocean living as the easily accessible spaces are open and free-flowing. HQ2's interior includes a generously proportioned saloon and galley. The saloon is equipped with a state-of-the-art B&O sound system, a 50 inch TV, DVD player and Sony Playstation 4&5. Meanwhile, the galley features a Vitrifrigo freezer, three Vitrifrigo fridges, along with a suite of Miele appliances such as an outside grill, microwave, coffee machine, dishwasher, washing machine, tumble dryer and a Smeg gas oven, ensuring that the culinary experience aboard is nothing short of exceptional. Designed to serve as an idyllic floating abode for family and friends, the Open Ocean 750 yacht HQ2 offers a blend of sumptuousness, comfort, and adaptability. Accommodation is thoughtfully provided with two main cabins, located in the aft of each hull, both featuring generous space and an elegant en-suite bathroom with a shower.Additionally, on the port side, a guest suite in the forward cabin, also en suite with bathroom and shower, ensures a similarly luxurious experience. On the starboard hull, there is another suite containing a v-berth that can be transformed into a spacious double bed, complemented by additional upper and lower single berths, sleeping 4 in total. This cabin too, is en suite with bathroom and shower. There is even a day head for the convenience of guests and crew. The crew is accommodated in the crew cabin up front on the port hull, designed to accommodate a professional crew of two as well as the enclosed helm, where the captain sleeps alongside his instruments. TOYS: 2 Floating Docks (2.5m x 1.5m), 1 SOWKT 18X6 Lily Pad Extra Large Floating Mat, 1 Airhead Reef 6 person floating island, 2 Stand Up Paddleboards, 1 2-Person Kayak, 1 Underwater Scooter, 2 Subwings, 1 Airhead Super Mable Towable Tube 1-3 Riders, 1 Wakeboard, Water Ski’s, Snorkelling Gear, Saddle Floats, Chair Floats, Beach Toys for Adults and Children, Indoor and Outdoor Games

3 x Queen berths with en suite, 1 double (V-berth) + 1 double (2 single bunks) en suite

Special Offer! Details
BUILT/REFIT
YEAR
2013
YACHT
LENGTH
75 Ft
NUMBER OF
CABINS
5
NUMBER OF
GUESTS
10
TOTAL
CREW
3
CHARGES
FROM
$50,700
Accommodations
Cabins: 5
Queen: 3
Single Cabins: 1
Showers: 4
Electric Heads: 4
Engine Details
2 X 240 HP 4 LHA-STP Yanmar Engines 2 X 177kva Oman generators
Fuel Consumption: -
Cruising Speed: 7.5
Max Speed: 13US Gall/Hr
Details
Type: Cat
Beam: 35 Feet
Draft: 5 Feet
Pax: 10
YearBuilt: 2013
Builder: Two Oceans
Engines: 2 X 240 HP 4 LHA-STP Yanmar Engines 2 X 177kva Oman generators
JetSkis: No
Flag: Isle of Man
SatTv: No
Jacuzzi: No
A/C: Full
Locations
Winter Area: Caribbean Virgin Islands (BVI)
Summer Area: Caribbean Windwards, 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: Yes
Board Games: Yes
Deck Shower: Yes
Water Maker: Yes
Special Diets: Inq
Kosher: Inq
BBQ: Yes
Minimum Age: Water Safe
Inverter: Yes
Voltages: 220v
Water Maker: Yes
Ice Maker: Yes
Sailing Instructions: No
Internet Access: Onboard WIFI
Hairdryers: Yes
Guests Smokes: Sugar Scoops only
Crew Smokes: Inq
Pets Aboard: No
Hammock: Yes
Water Sports
Dinghy size: Gemini Semi Rigid 20ft
Dinghy hp: 2 X 70 HP Yamaha engine
Water Skis Adult: Yes
Water Skis Kids: No
Jet Skis: No
Kneeboard: No
Windsurfer: No
Snorkel Gear: Yes
Tube: Yes
Scurfer: No
Wake Board: No
Kayaks 1 Pax: No
Kayaks (2 Pax): Yes
Floating Mats: Yes
Swim Platform: Yes
Boarding Ladder (Loc/Type): Stern Sugar Scoops
Sailing Dinghy: No
Beach Games: Yes
Fishing Gear: Yes
Gear Type: 3 x Shimano 30's and 3 x Salt
Rods: 6
Captain
Dylan Paynter
Chef / First Mate
Kayla Bray
Capt. Dylan Paynter
I was born and raised on a game farm in Botswana. My fondest memories being the barbel run in the Okavango Delta, tiger fishing in Shakawe and river cruising on the Chobe River.
My younger years were spent operating tractors, TLB’s, loaders and excavators as well taking guests on game drives, 4x4 and quad tours.
My passion for driving and operating equipment grew from there and now I am calm, comfortable and extremely competent when operating our 75ft sailing catamaran, HQ2.
My love for sailing grew when I started racing a L26 monohull whilst studying my BCom Degree at University. I got my sailing qualifications soon thereafter in South Africa where the oceans (rightfully so) are renown for being wild and perilous, but makes for great sailing. I have now sailed to many countries, crossed oceans and explored islands on different continents.
I thoroughly enjoy meeting and being around people. I take immense pleasure in making people happy and I am very excited to offer them a holiday of a lifetime, encouraging them to try new things, showing them the joys of sailing, the adventures of the Islands, the excitement of water toys as well as the simple pleasures of complete relaxation in the luxury that HQ2 provides, and all in a safe and secure manner.


Chef Kayla Bray
Chef Kayla’s passion for food was sparked from a very early age as she was always found in the kitchen cooking and baking with her grandmother or picking vegetables from the garden and blending spices with her grandfather.  She’s developed her own unique style taking the best from each cuisine to produce the most delicious and satisfying dishes.

Whilst studying at university, she worked at fine dining restaurants which further developed her tasty flavours. Her specialties include falling off the bone lamb shanks to elaborately decorated 3 tier cakes.  Kayla insists on using the freshest ingredients so as to ensure good healthy eating without compromising on taste.  It is when she worked at a popular farm resort that she perfected her farm to fork style, where, much to their delight, she included guests in the experience of collecting eggs from the chicken pens and picking fresh crops to eat.
 
Trading up from “farm to fork” to “Sea to Spoon” Kayla realises how water activities build up a good appetite, Kayla will ensure you are completely satisfied with her bountiful portions, which are delivered in a unique style such as traditional English Roasts, Spicy Indian Curry’s or experiencing a little bit of Africa in the classic South African braais, not to mention “Catch of the Day” cooked to perfection.
 
Kayla was born in Johannesburg and spent her childhood in Cape Town, South Africa where she first learnt to sail at the age of 8. She met Captain Dylan at University and have been together for 5 years. They have sailed over 8,000 nautical miles on HQ2, improving the lives of many by making dinner an entire “out of this world” experience.

 
First Mate Jesse Paynter
I was raised in Botswana, amongst the wildlife and beautiful African bush, spending most of my childhood on our family game farm where I learnt many valuable lessons about animals and nature. My childhood was spent volunteering at a Crocodile Farm in Chobe, Botswana so I quickly learnt about social awareness and working around obstacles. I also helped my parents build, stock and manage the game farm. We especially loved to host guests and take them on game drives. We moved to a cattle and crop farm in my high school years which also coupled as a farm resort.
My high school years were at Michaelhouse, South Africa, where I excelled in Biology and Art. My sculptures (earning half colours) were exhibited at the Durban Art Exhibition Show.
I began sailing when I started University. I gave up the thrill of racing when I got the opportunity to explore the world on a 75ft sailing catamaran.
Nature is my passion. I love to explore, both above water and below. Scuba-diving, freediving and fishing are my hobbies.
I am quiet, yet friendly, and excited at the opportunity to show off the unique natural beauty of the BVI’s flora and fauna.

Day Break

Sweet

Yoghurt pot with seasonal fruit dressed with honey and a nut granola crumble

Fruit salad served with double cream yoghurt gratinated in the oven with a treacle sugar

Blueberry crumpets dressed with a thyme syrup

Classic crepes

Croissants/Scones served with a selection of jams and cheese

Cereals

 

Savoury

Pouched eggs over an English muffin/Farm style toast with avocado, bacon and spinach

Salmon Bagel – Baked bagels with a lemon cream cheese, smoked salmon and topped with an optional pouched egg

Captains Omelette – Bacon or Salmon Omelette served with a variety of fillings and cream cheese

Chicken mayo croissant topped with spicey balsamic glazed onions

Scrambled Eggs – cooked with butter, onions and spring onions

 

**Sides available for breakfasts are as follows: such as baked beans, sweetcorn/pumpkin fritters, hashbrowns, fresh muffins, fried onions, guacamole or cooked tomatoes

 

Bread

French island baguette

Farm Style

Sundried tomato and olive bread focaccia

Banana bread

 

Lunch

*All dishes are served with family sized sharing sides

** Main meal options can be made available for lunch

 

Grilled Catch of the Day – Fresh Fish

Fresh Calamari – Grilled Cajun or panko-fried

Quinoa Chicken Salad

Burgers with our special spicy tequila sauce

Mozambiquan Chicken

Chicken Pesto Gnocchi

 

 

Dinner

 

Appetisers

The Wild Thing – A wild game carpaccio

Paternoster Mussel Pot

Brazilian Coconut Tuna Ceviche

Lobster Padella

Shrimp Cocktail

Turkish Beef Strips

 

Main Meals

*All dishes are served with family sized sharing sides

 

Beef

Old No. 7 – Sirloin/Rump steak

The Tomahawk – Tomahawk steak topped with a bacon jam and goat’s cheese

Good Old Fashioned – Italian styled beef lasagne

Sunday’s Best: Beef – Beef Roast

Lamb / Game

Sunday’s Best: Lamb – Lamb Roast

Slow Cooked Springbok Shanks

Rack of Lamb

Bunny Chow – Classic South African Durban curry experience with carrots and potatoes, served in a bowl made from a fresh ¼ loaf of bread

 

Pork

Roly Poly – Pork Belly Roulade

Ginja Ninja – Gammon Roast

 

Chicken

Caribbean Butter Chicken

DD’s – Spanish styled stuffed chicken breasts

Mozambiquan Chicken

Chicken Pesto Gnocchi

Seafood

Lobster Thermidor

St. Helena Fish Fry

Paella

 

Sides

Parmesan Mash

Roast Potatoes

Durban Masala Potato Salad

Butter Garlic and Mint Potato Salad

Egg Fried Rice

Cauliflower and Broccoli Bake

Roasted Butternut with Brie, Walnuts and Bacon

Caribbean Couscous – Traditional flavours of coconut, turmeric and ginger

Mediterranean Quinoa Salad

Moroccan Lentil and Carrot Salad

 

Dessert

Madagascan vanilla pod custard ice cream dressed with an Italian styled lemon olive oil served with a brandy snap

Lovers Cheesecake – Bruléed lavender cheesecake

Drunkin’ Elephant Dom Pedro – Dom pedro served with Amarula

Trio of Sorbet – 3 of the chef’s homemade sorbet flavours served in frozen fruit cups

Charcuterie Board – A selection of fine cheeses and meats, fruit, jams and crackers

Mini Cranberry, Chocolate and Orange Pavlova

Chocolate Mousse with Black Cherry Coulis

Crepe Suzette Flambe – Pancakes cooked in orange juice and Cointreau served with ice cream

Affogato – Ice Cream served with an espresso

Passion Fruit Tarte with Caramelised Rum Pineapple

 

HQ2 is offering a discount for the 1st charter taken this season for 6-8 guests at $46,000/$48,500, savings of $9,000! Inquire for details!

Rates are Inclusive
Season 2 PAX 3 PAX 4 PAX 5 PAX 6 PAX 7 PAX 8 PAX 9 PAX 10 PAX
Winter 2023 to 2024 $51,000 $52,000 $53,000 $54,000 $55,000 $56,000 $57,000 $58,000 $59,000
Summer 2024 $51,000 $52,000 $53,000 $54,000 $55,000 $56,000 $57,000 $58,000 $59,000
Winter 2024 to 2025 $51,000 $52,000 $53,000 $54,000 $55,000 $56,000 $57,000 $58,000 $59,000
Summer 2025 $51,000 $52,000 $53,000 $54,000 $55,000 $56,000 $57,000 $58,000 $59,000

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 COMPLIANCE FOR THE 2023/2024 SEASON:
Cruising Grounds: ​​British Virgin Islands
​Pick Up/Drop Off: St. Thomas or Tortola
Yacht: BVI-Based
Crew: Permanent Annual Work Permits
​BVI Customs & Cruising Permit Fees: Included


HQ2 will charter in St. Vincent and the Grenadines June - November 2024.

Minimum charter length: 5 nights
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.

HALF BOARD:
SUBTRACT $150 per person from weekly rate : Includes 7 breakfasts, 4 lunches and 3 dinners. Requires all other meals on shore at client expense.
2@$50,700 | 3@$51,550 | 4@$52,400 | 5@$53,250 | 6@$54,100 | 7@$54,950 | 8@$55,800 | 9@$56,650 | 10@$57,500

LOCAL FARE:
SUBTRACT $75 per person from weekly rate : Includes 7 breakfasts, 5 lunches and 6 dinners. Requires 2 lunches and 1 dinner at client expense.
2@$50,850 | 3@$51,775 | 4@$52,700 | 5@$53,625 | 6@$54,550 | 7@$55,475 | 8@$56,400 | 9@$57,325 | 10@$58,250

SLEEP ABOARD: Available for half of the daily rate. Includes boarding after 4pm, snacks, welcome cocktails & continental breakfast. Dinner ashore is additional. Select option upon booking. EXCLUDES: Christmas and New Year's weeks.

Christmas & New Years, 7 night minimum, Flat rate 2-10 guests, Full-board only.
CHRISTMAS: $65,000
NEW YEARS: $67,000

**WAIVER REQUIRED IN ADDITION TO CONTRACT**
Follow link below to submit waiver: https://bit.ly/cyawaiver

X

Available

X

Booked

X

Hold

X

Unavailable

  • : Cat
  • : 35 Feet
  • : 5 Feet
  • : 10
  • : 2013
  • : Two Oceans
  • : 7.5
  • : 13
  • : 2 X 240 HP 4 LHA-STP Yanmar Engines 2 X 177kva Oman generators
  • : No
  • : No
  • : Yacht offers Rendezvous Diving only
  • : Dylan Paynter
  • : Isle of Man
  • : No
Accommodations
Cabins: 5
Queen: 3
Single Cabins: 1
Showers: 4
Wash Basins: -
Heads: 4
Electric Heads: 4
Engine Details
2 X 240 HP 4 LHA-STP Yanmar Engines 2 X 177kva Oman generators
Fuel Consumption: -
Cruising Speed: 7.5
Max Speed: 13US Gall/Hr
Details
Refit: -
Helipad: No
Jacuzzi: No
A/C: Full
Locations
Winter Area: Caribbean Virgin Islands (BVI)
Summer Area: Caribbean Windwards, 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: Yes
# CD's: Yes
Camcorder: No
Books: Yes
Board Games: Yes
Sun Awning: No
Deck Shower: Yes
Bimini: Yes
Water Maker: Yes
Special Diets: Inq
Kosher: Inq
BBQ: Yes
# Dine In: 10
Minimum Age: Water Safe
Generator: Yes
Inverter: Yes
Voltages: 220v
Water Maker: Yes
Water Cap: -
Ice Maker: Yes
Sailing Instructions: No
Internet Access: Onboard WIFI
Gay Charters: Inq
Nude: Inq
Hairdryers: Yes
# Port Hatches: Yes
Guests Smokes: Sugar Scoops only
Crew Smokes: Inq
Pets Aboard: No
Pet Type: -
Guest Pets: No
Children Ok: Yes
Hammock: Yes
Windscoops: No
Water Sports
Dinghy size: Gemini Semi Rigid 20ft
Dinghy hp: 2 X 70 HP Yamaha engine
Dinghy # pax: 8
Water Skis Adult: Yes
Water Skis Kids: No
Jet Skis: No
Wave Runners: No
Kneeboard: No
Windsurfer: No
Snorkel Gear: Yes
Tube: Yes
Scurfer: No
Wake Board: No
Kayaks 1 Pax: No
Kayaks (2 Pax): Yes
Floating Mats: Yes
Swim Platform: Yes
Boarding Ladder (Loc/Type): Stern Sugar Scoops
Sailing Dinghy: No
Beach Games: Yes
Fishing Gear: Yes
Gear Type: 3 x Shimano 30's and 3 x Salt
Rods: 6
Captain
Dylan Paynter
Chef / First Mate
Kayla Bray
Capt. Dylan Paynter
I was born and raised on a game farm in Botswana. My fondest memories being the barbel run in the Okavango Delta, tiger fishing in Shakawe and river cruising on the Chobe River.
My younger years were spent operating tractors, TLB’s, loaders and excavators as well taking guests on game drives, 4x4 and quad tours.
My passion for driving and operating equipment grew from there and now I am calm, comfortable and extremely competent when operating our 75ft sailing catamaran, HQ2.
My love for sailing grew when I started racing a L26 monohull whilst studying my BCom Degree at University. I got my sailing qualifications soon thereafter in South Africa where the oceans (rightfully so) are renown for being wild and perilous, but makes for great sailing. I have now sailed to many countries, crossed oceans and explored islands on different continents.
I thoroughly enjoy meeting and being around people. I take immense pleasure in making people happy and I am very excited to offer them a holiday of a lifetime, encouraging them to try new things, showing them the joys of sailing, the adventures of the Islands, the excitement of water toys as well as the simple pleasures of complete relaxation in the luxury that HQ2 provides, and all in a safe and secure manner.


Chef Kayla Bray
Chef Kayla’s passion for food was sparked from a very early age as she was always found in the kitchen cooking and baking with her grandmother or picking vegetables from the garden and blending spices with her grandfather.  She’s developed her own unique style taking the best from each cuisine to produce the most delicious and satisfying dishes.

Whilst studying at university, she worked at fine dining restaurants which further developed her tasty flavours. Her specialties include falling off the bone lamb shanks to elaborately decorated 3 tier cakes.  Kayla insists on using the freshest ingredients so as to ensure good healthy eating without compromising on taste.  It is when she worked at a popular farm resort that she perfected her farm to fork style, where, much to their delight, she included guests in the experience of collecting eggs from the chicken pens and picking fresh crops to eat.
 
Trading up from “farm to fork” to “Sea to Spoon” Kayla realises how water activities build up a good appetite, Kayla will ensure you are completely satisfied with her bountiful portions, which are delivered in a unique style such as traditional English Roasts, Spicy Indian Curry’s or experiencing a little bit of Africa in the classic South African braais, not to mention “Catch of the Day” cooked to perfection.
 
Kayla was born in Johannesburg and spent her childhood in Cape Town, South Africa where she first learnt to sail at the age of 8. She met Captain Dylan at University and have been together for 5 years. They have sailed over 8,000 nautical miles on HQ2, improving the lives of many by making dinner an entire “out of this world” experience.

 
First Mate Jesse Paynter
I was raised in Botswana, amongst the wildlife and beautiful African bush, spending most of my childhood on our family game farm where I learnt many valuable lessons about animals and nature. My childhood was spent volunteering at a Crocodile Farm in Chobe, Botswana so I quickly learnt about social awareness and working around obstacles. I also helped my parents build, stock and manage the game farm. We especially loved to host guests and take them on game drives. We moved to a cattle and crop farm in my high school years which also coupled as a farm resort.
My high school years were at Michaelhouse, South Africa, where I excelled in Biology and Art. My sculptures (earning half colours) were exhibited at the Durban Art Exhibition Show.
I began sailing when I started University. I gave up the thrill of racing when I got the opportunity to explore the world on a 75ft sailing catamaran.
Nature is my passion. I love to explore, both above water and below. Scuba-diving, freediving and fishing are my hobbies.
I am quiet, yet friendly, and excited at the opportunity to show off the unique natural beauty of the BVI’s flora and fauna.

Day Break

Sweet

Yoghurt pot with seasonal fruit dressed with honey and a nut granola crumble

Fruit salad served with double cream yoghurt gratinated in the oven with a treacle sugar

Blueberry crumpets dressed with a thyme syrup

Classic crepes

Croissants/Scones served with a selection of jams and cheese

Cereals

 

Savoury

Pouched eggs over an English muffin/Farm style toast with avocado, bacon and spinach

Salmon Bagel – Baked bagels with a lemon cream cheese, smoked salmon and topped with an optional pouched egg

Captains Omelette – Bacon or Salmon Omelette served with a variety of fillings and cream cheese

Chicken mayo croissant topped with spicey balsamic glazed onions

Scrambled Eggs – cooked with butter, onions and spring onions

 

**Sides available for breakfasts are as follows: such as baked beans, sweetcorn/pumpkin fritters, hashbrowns, fresh muffins, fried onions, guacamole or cooked tomatoes

 

Bread

French island baguette

Farm Style

Sundried tomato and olive bread focaccia

Banana bread

 

Lunch

*All dishes are served with family sized sharing sides

** Main meal options can be made available for lunch

 

Grilled Catch of the Day – Fresh Fish

Fresh Calamari – Grilled Cajun or panko-fried

Quinoa Chicken Salad

Burgers with our special spicy tequila sauce

Mozambiquan Chicken

Chicken Pesto Gnocchi

 

 

Dinner

 

Appetisers

The Wild Thing – A wild game carpaccio

Paternoster Mussel Pot

Brazilian Coconut Tuna Ceviche

Lobster Padella

Shrimp Cocktail

Turkish Beef Strips

 

Main Meals

*All dishes are served with family sized sharing sides

 

Beef

Old No. 7 – Sirloin/Rump steak

The Tomahawk – Tomahawk steak topped with a bacon jam and goat’s cheese

Good Old Fashioned – Italian styled beef lasagne

Sunday’s Best: Beef – Beef Roast

Lamb / Game

Sunday’s Best: Lamb – Lamb Roast

Slow Cooked Springbok Shanks

Rack of Lamb

Bunny Chow – Classic South African Durban curry experience with carrots and potatoes, served in a bowl made from a fresh ¼ loaf of bread

 

Pork

Roly Poly – Pork Belly Roulade

Ginja Ninja – Gammon Roast

 

Chicken

Caribbean Butter Chicken

DD’s – Spanish styled stuffed chicken breasts

Mozambiquan Chicken

Chicken Pesto Gnocchi

Seafood

Lobster Thermidor

St. Helena Fish Fry

Paella

 

Sides

Parmesan Mash

Roast Potatoes

Durban Masala Potato Salad

Butter Garlic and Mint Potato Salad

Egg Fried Rice

Cauliflower and Broccoli Bake

Roasted Butternut with Brie, Walnuts and Bacon

Caribbean Couscous – Traditional flavours of coconut, turmeric and ginger

Mediterranean Quinoa Salad

Moroccan Lentil and Carrot Salad

 

Dessert

Madagascan vanilla pod custard ice cream dressed with an Italian styled lemon olive oil served with a brandy snap

Lovers Cheesecake – Bruléed lavender cheesecake

Drunkin’ Elephant Dom Pedro – Dom pedro served with Amarula

Trio of Sorbet – 3 of the chef’s homemade sorbet flavours served in frozen fruit cups

Charcuterie Board – A selection of fine cheeses and meats, fruit, jams and crackers

Mini Cranberry, Chocolate and Orange Pavlova

Chocolate Mousse with Black Cherry Coulis

Crepe Suzette Flambe – Pancakes cooked in orange juice and Cointreau served with ice cream

Affogato – Ice Cream served with an espresso

Passion Fruit Tarte with Caramelised Rum Pineapple

 

Rates are Inclusive
Season 2 PAX 3 PAX 4 PAX 5 PAX 6 PAX 7 PAX 8 PAX 9 PAX 10 PAX
Winter 2023 to 2024 $51,000 $52,000 $53,000 $54,000 $55,000 $56,000 $57,000 $58,000 $59,000
Summer 2024 $51,000 $52,000 $53,000 $54,000 $55,000 $56,000 $57,000 $58,000 $59,000
Winter 2024 to 2025 $51,000 $52,000 $53,000 $54,000 $55,000 $56,000 $57,000 $58,000 $59,000
Summer 2025 $51,000 $52,000 $53,000 $54,000 $55,000 $56,000 $57,000 $58,000 $59,000

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
<font color="#e36532"> ​​BVI COMPLIANCE FOR THE 2023/2024 SEASON:
Cruising Grounds: ​​British Virgin Islands
​Pick Up/Drop Off: St. Thomas or Tortola
Yacht: BVI-Based
Crew: Permanent Annual Work Permits
​BVI Customs & Cruising Permit Fees: Included </font>

HQ2 will charter in St. Vincent and the Grenadines June - November 2024.

Minimum charter length: 5 nights
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.

HALF BOARD:
SUBTRACT $150 per person from weekly rate : Includes 7 breakfasts, 4 lunches and 3 dinners. Requires all other meals on shore at client expense.
2@$50,700 | 3@$51,550 | 4@$52,400 | 5@$53,250 | 6@$54,100 | 7@$54,950 | 8@$55,800 | 9@$56,650 | 10@$57,500

LOCAL FARE:
SUBTRACT $75 per person from weekly rate : Includes 7 breakfasts, 5 lunches and 6 dinners. Requires 2 lunches and 1 dinner at client expense.
2@$50,850 | 3@$51,775 | 4@$52,700 | 5@$53,625 | 6@$54,550 | 7@$55,475 | 8@$56,400 | 9@$57,325 | 10@$58,250

SLEEP ABOARD: Available for half of the daily rate. Includes boarding after 4pm, snacks, welcome cocktails & continental breakfast. Dinner ashore is additional. Select option upon booking. EXCLUDES: Christmas and New Year's weeks.

Christmas & New Years, 7 night minimum, Flat rate 2-10 guests, Full-board only.
CHRISTMAS: $65,000
NEW YEARS: $67,000

**WAIVER REQUIRED IN ADDITION TO CONTRACT**
Follow link below to submit waiver: https://bit.ly/cyawaiver
CONTACT US