LA SPERANZA
This gorgeous 2020 50' Lagoon sailing catamaran's starboard side is occupied by a huge king master stateroom that sleeps two lucky passengers. A large queen cabin and a midship queen birth share an ensuite bathroom on the port side of the vessel. The king-sized bathroom on board is very roomy, and both guest bathrooms feature their own private ensuite toilets with electric heads, vanities, and showers. The king and queen rooms, as well as the yacht, both offer incredible natural light, excellent ventilation, and completely air-conditioned places, according on the wishes of the guests. The salon provides ample room for groups to gather or for two or one person to find a quiet spot to unwind. Up to six people can be seated comfortably for eating or relaxing. The breezy fly bridge is a crowd favorite and can accommodate all guests. The aft exterior offers outdoor dining for up to six guests with plenty of top deck seats, a lounge area in front of the helm, and a front lower deck lounging area behind the trampolines. La Speranza is a perfect example of a luxurious Caribbean charter vessel! TOYS: 2 Stand Up Paddle Boards, Snorkeling Gear, 1 Floating Mat, Inflatable Float, 1 Tube, 1 Subwing, 2 Extra Large Bow Bean Bags, 1 Wake Board, Fishing Gear, & Onshore Games.
| Accommodations | |
|---|---|
| Cabins: | 3 |
| Queen: | 3 |
| Single Cabins: | 1 |
| Showers: | 2 |
| Electric Heads: | 2 |
| Engine Details | |
|---|---|
| 80hp Yanmars 14KW Onan | |
| Fuel Consumption: | - |
| Cruising Speed: | 8 |
| Max Speed: | 12US Gall/Hr |
| Details | |
|---|---|
| Type: | Cat |
| Beam: | 26.7 Feet |
| Draft: | 4.7 Feet |
| Pax: | 6 |
| YearBuilt: | 2020 |
| Builder: | Lagoon |
| Engines: | 80hp Yanmars 14KW Onan |
| JetSkis: | No |
| Flag: | US |
| SatTv: | No |
| RegNum: | VI7961TC |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
| Summer Area: | Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | - |
| Camcorder: | No |
| Books: | Yes |
| Board Games: | Yes |
| Deck Shower: | Yes |
| Water Maker: | Yes |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | No |
| Minimum Age: | Water Safe |
| Inverter: | Yes |
| Voltages: | 12v/120v/230v |
| Water Maker: | Yes |
| Ice Maker: | No |
| Sailing Instructions: | No |
| Internet Access: | Onboard WIFI |
| Hairdryers: | No |
| Guests Smokes: | Transom steps only |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Hammock: | Yes |
| Water Sports | |
|---|---|
| Dinghy size: | 14' Highfield |
| Dinghy hp: | 30 |
| Water Skis Adult: | No |
| Water Skis Kids: | No |
| Jet Skis: | No |
| Kneeboard: | No |
| Windsurfer: | No |
| Snorkel Gear: | Yes |
| Tube: | 1 |
| Scurfer: | No |
| Wake Board: | 1 |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | No |
| Floating Mats: | 1 |
| Swim Platform: | Yes |
| Boarding Ladder (Loc/Type): | Stern Sugar Scoops |
| Sailing Dinghy: | No |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | 2 Trolling 1 Spinning |
| Rods: | 2 |
Captain Sam was born and raised in the beautiful coastal town of Beaufort, SC. Growing up he was often on the water, whether it was deep sea fishing, shrimping, water skiing, knee boarding or swimming, most activities included a boat and water! He comes from a large family that was well known around town for their hospitality and love of food, and that legacy continues with him today. Entertaining is in his blood, whether it’s game night, being a tour guide, or showing you how to sail, Sam’s upbeat personality is sure to shine through. Snorkeling and spear fishing are at the top of his list of fun things to do, along with hiking and exploring new and exciting places. No matter the activity, he is sure to keep you entertained and laughing all along the way!
Along with having over 5,000 nautical miles under his belt, he also has his captains license and has completed all the safety training in STCW to ensure his guests can have a great time and know their captain will keep them safe at all times.
Chef Carrie Baker
Carrie was born in the suburbs of Chicago, then at the age of 14 she moved with her family to Beaufort, SC. It was there that she met Sam and the story is one she can’t wait to share! Along with the title of “mom” comes a lot of cooking! Carrie has always enjoyed preparing delicious and healthy food sourced from local ingredients. She can accommodate guests with different dietary restrictions such as gluten and dairy free, vegetarian and pescatarian. Carrie also has a love for baking and guests can enjoy waking up to the amazing smell of fresh bread baking in the oven! Regardless of the preferences, guests are sure to enjoy Chef Carrie’s culinary creations!
When not in the galley, Carrie enjoys snorkeling, scuba diving, paddle boarding, hiking, and going for long walks on the beach looking for sea glass to make jewelry and crafts. She also enjoys a good game night, too!
Crew Bio
We have been happily married for 28 years and have children that Carrie was able to homeschool while we lived in Beaufort, SC. Having lived in a coastal town, it allowed us to grow our love of the ocean. As homebuilders running our own company for over twenty years, we realized that we wanted a hobby that was a little slower pace and quiet. So, in 2016 bought our first sailboat; a 23 ft O’Day Tempest! After learning to sail on Lake Murray in SC and loving it, we decided to try out ocean sailing and booked a charter in Grenada the summer of 2019. We were hooked! It was from this trip that we knew we wanted to make this a lifestyle and share it with others. By 2020, we had upgraded to a 42 ft sailboat and have since logged over 5,000 nautical miles including sailing in the Virgin Islands.
We love everything the islands have to offer and would love to share that with our guests too! From snorkeling with turtles to diving shipwrecks, hiking to ruins and learning their incredible history to relaxing on gorgeous beaches and experiencing the vibrant beach bars, we will be able to cater to our guests’ preferences and give them memories they will never forget and a vacation of a lifetime!
BREAKFAST
Frittata filled with red and green peppers, onion, mushrooms and cherry tomatoes and topped with mozzarella cheese. Served with English muffins and sausage patties.
Avocado toast: Homemade toasted sourdough bread, slathered with fresh mashed avocado and topped with an over easy egg and local sprouts. Served with side of bacon and fresh fruit.
Breakfast burritos: sausage, eggs, avocado, salsa, black beans, sour cream and shredded cheddar cheese served on warmed flour tortillas.
French toast: Homemade sourdough French toast served with maple syrup and fruit compote, topped with homemade whipped cream.
Sam’s Southern breakfast: buttery grits, sunny side up eggs and crispy bacon. Served with toast and fresh fruit.
Fruit and Yogurt parfait: mixed fresh berries layered with vanilla yogurt and topped with crispy granola.
LUNCH
Zesty Southwestern Salad (crisp romaine lettuce topped with blackened chicken, red bell peppers, cherry tomatoes, green onions, acovados, and black beans and an avocado cream dressing)
Homemade sourdough bread, toasted and served with a selection of sliced deli meats and cheeses along with a side of broccoli salad.
Jalapeno onion burgers served on a toasted bun with all the fixings, served with a side of potato salad or French fries
Caribbean Salad (Kale salad topped with grated carrot, fresh diced pineapple, raisins, coconut flakes and jerk shrimp, topped with orange sesame dressing.
Caribbean fish tacos filled with crunchy cole slaw, grilled fish and mango salsa, topped with chipotle crema
Poke bowl with rice, lettuce, marinated tuna, cucumber and avocado, topped with chopped cilantro, green onions, sesame seeds and furikake. Drizzled with sriracha mayo
Gazpacho served with toasted garlic herb bread
Cumin coconut skewered chicken served with herb basmati rice and yogurt sauce
HORS D'EOUVRES
Shrimp with green chili pesto (shrimp marinated with green chiles, cilantro, parsley and garlic, then baked to perfection)
Stuffed jalapeños
Parmesan aioli toast
Mushrooms stuffed with sage pesto
Charcuterie board with varying combinations of meats, cheeses, olives, fruits, crackers and pretzels
DINNER
Creamy Herbed chicken and pasta served with a side of oven-roasted veggies
Pan seared Ribeye Steak with mushroom sauce, bacon wrapped asparagus and silky mashed potato
Asian Steak bites served with Orange Sesame String beans and mixed greens with ginger dressing
Creamed spinach and bacon smothered chicken, garlic parmesan asparagus and cole slaw
LowCountry Boil: a classic southern recipe famous along the South Carolina coast, this combination of shrimp, sausage, corn and potatoes is great for people who love cajun or southern seafood dishes. There are many variations of this to change out the types of seafood.
Blackened mahi with fresh pineapple/mango salsa and cilantro lime rice
DESSERT
Strawberry shortcake: Fresh baked angel food cake topped with strawberries and homemade whipped cream
Homemade apple turnovers with vanilla ice cream
Molten lava cake with ice cream
Banana split buffet
COCKTAILS
Cosmopolitan
Rum Punch
Tropical mimosa
Painkiller
Variety of fresh infused water
Standard ship’s bar will include:
Vodka: Tito's
Rum: Cruzan (3-4 Flavors, a Dark, and a Light)
Bourbon: Bulleit
Gin: Bombay Sapphire
Tequila: Milagro
Champagne: La Marca Prosecco
Red/White Wine
($12-$15 bottles typically): Josh, 19 Crimes, Apothic, Matua, Dark Horse, Oyster Bay
Cordials: Grand Marnier, Espresso Vodka, Amaretto. Frangelica
Beers: ST. John Brewer's, Leatherback Brewery, Corona
10% will be discounted from the standard charter rate for charters started and completed between 11/18/23 and 12/17/23 – including Thanksgiving charters. The charter must be booked after 10/03/23, have a minimum of 5 nights and cannot be in conjunction with any other specials for the discount to apply
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX |
|---|---|---|---|---|---|
| Summer 2023 | $18,000 | $18,750 | $19,500 | $20,250 | $21,000 |
| Winter 2023 to 2024 | $18,000 | $18,750 | $19,500 | $20,250 | $21,000 |
| Summer 2024 | $18,000 | $18,750 | $19,500 | $20,250 | $21,000 |
| Winter 2024 to 2025 | $18,000 | $18,750 | $19,500 | $20,250 | $21,000 |
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
Cruising Grounds: British Virgin Islands & U.S. Virgin Islands
Pick Up/Drop Off: St. Thomas or Tortola
Yacht: BVI-Based
Crew: Permanent Annual Work Permits
BVI Customs & Cruising Permit Fees: Included
CURRENT SPECIAL: 10% will be discounted from the standard charter rate for charters started and completed between 11/18/23 and 12/17/23 - including Thanksgiving charters. The charter must be booked after 10/03/23, have a minimum of 5 nights and cannot be in conjunction with any other specials for the discount to apply.
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@$17,700 | 3@$18,300 | 4@$18,900 | 5@$19,500 | 6@$20,100
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@$17,850 | 3@$18,525 | 4@$19,200 | 5@$19,875 | 6@$20,550
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 Year, 7 night minimum, Flat rate 2-6 guests, Full-board only.
2023/2024 are already booked.
Please inquire about 2024/2025.
**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
- : 26.7 Feet
- : 4.7 Feet
- : 6
- : 2020
- : Lagoon
- : 8
- : 12
- : 80hp Yanmars 14KW Onan
- : No
- : No
- : Yacht offers Rendezvous Diving only
- : Sam Baker
- : US
- : No
- : VI7961TC
| Accommodations | |
|---|---|
| Cabins: | 3 |
| Queen: | 3 |
| Single Cabins: | 1 |
| Showers: | 2 |
| Wash Basins: | 2 |
| Heads: | 2 |
| Electric Heads: | 2 |
| Engine Details | |
|---|---|
| 80hp Yanmars 14KW Onan | |
| Fuel Consumption: | - |
| Cruising Speed: | 8 |
| Max Speed: | 12US Gall/Hr |
| Details | |
|---|---|
| Refit: | - |
| Helipad: | No |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
| Summer Area: | Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | - |
| # of Videos: | - |
| # DVDs/Movies: | No |
| # CD's: | Yes |
| Camcorder: | No |
| Books: | Yes |
| Board Games: | Yes |
| Sun Awning: | No |
| Deck Shower: | Yes |
| Bimini: | No |
| Water Maker: | Yes |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | No |
| # Dine In: | 6 |
| Minimum Age: | Water Safe |
| Generator: | Yes |
| Inverter: | Yes |
| Voltages: | 12v/120v/230v |
| Water Maker: | Yes |
| Water Cap: | - |
| Ice Maker: | No |
| Sailing Instructions: | No |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Inq |
| Nude: | Inq |
| Hairdryers: | No |
| # Port Hatches: | - |
| Guests Smokes: | Transom steps only |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | No |
| Children Ok: | Yes |
| Hammock: | Yes |
| Windscoops: | No |
| Water Sports | |
|---|---|
| Dinghy size: | 14' Highfield |
| Dinghy hp: | 30 |
| Dinghy # pax: | 8 |
| Water Skis Adult: | No |
| Water Skis Kids: | No |
| Jet Skis: | No |
| Wave Runners: | No |
| Kneeboard: | No |
| Windsurfer: | No |
| Snorkel Gear: | Yes |
| Tube: | 1 |
| Scurfer: | No |
| Wake Board: | 1 |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | No |
| Floating Mats: | 1 |
| Swim Platform: | Yes |
| Boarding Ladder (Loc/Type): | Stern Sugar Scoops |
| Sailing Dinghy: | No |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | 2 Trolling 1 Spinning |
| Rods: | 2 |
Captain Sam was born and raised in the beautiful coastal town of Beaufort, SC. Growing up he was often on the water, whether it was deep sea fishing, shrimping, water skiing, knee boarding or swimming, most activities included a boat and water! He comes from a large family that was well known around town for their hospitality and love of food, and that legacy continues with him today. Entertaining is in his blood, whether it’s game night, being a tour guide, or showing you how to sail, Sam’s upbeat personality is sure to shine through. Snorkeling and spear fishing are at the top of his list of fun things to do, along with hiking and exploring new and exciting places. No matter the activity, he is sure to keep you entertained and laughing all along the way!
Along with having over 5,000 nautical miles under his belt, he also has his captains license and has completed all the safety training in STCW to ensure his guests can have a great time and know their captain will keep them safe at all times.
Chef Carrie Baker
Carrie was born in the suburbs of Chicago, then at the age of 14 she moved with her family to Beaufort, SC. It was there that she met Sam and the story is one she can’t wait to share! Along with the title of “mom” comes a lot of cooking! Carrie has always enjoyed preparing delicious and healthy food sourced from local ingredients. She can accommodate guests with different dietary restrictions such as gluten and dairy free, vegetarian and pescatarian. Carrie also has a love for baking and guests can enjoy waking up to the amazing smell of fresh bread baking in the oven! Regardless of the preferences, guests are sure to enjoy Chef Carrie’s culinary creations!
When not in the galley, Carrie enjoys snorkeling, scuba diving, paddle boarding, hiking, and going for long walks on the beach looking for sea glass to make jewelry and crafts. She also enjoys a good game night, too!
Crew Bio
We have been happily married for 28 years and have children that Carrie was able to homeschool while we lived in Beaufort, SC. Having lived in a coastal town, it allowed us to grow our love of the ocean. As homebuilders running our own company for over twenty years, we realized that we wanted a hobby that was a little slower pace and quiet. So, in 2016 bought our first sailboat; a 23 ft O’Day Tempest! After learning to sail on Lake Murray in SC and loving it, we decided to try out ocean sailing and booked a charter in Grenada the summer of 2019. We were hooked! It was from this trip that we knew we wanted to make this a lifestyle and share it with others. By 2020, we had upgraded to a 42 ft sailboat and have since logged over 5,000 nautical miles including sailing in the Virgin Islands.
We love everything the islands have to offer and would love to share that with our guests too! From snorkeling with turtles to diving shipwrecks, hiking to ruins and learning their incredible history to relaxing on gorgeous beaches and experiencing the vibrant beach bars, we will be able to cater to our guests’ preferences and give them memories they will never forget and a vacation of a lifetime!
BREAKFAST
Frittata filled with red and green peppers, onion, mushrooms and cherry tomatoes and topped with mozzarella cheese. Served with English muffins and sausage patties.
Avocado toast: Homemade toasted sourdough bread, slathered with fresh mashed avocado and topped with an over easy egg and local sprouts. Served with side of bacon and fresh fruit.
Breakfast burritos: sausage, eggs, avocado, salsa, black beans, sour cream and shredded cheddar cheese served on warmed flour tortillas.
French toast: Homemade sourdough French toast served with maple syrup and fruit compote, topped with homemade whipped cream.
Sam’s Southern breakfast: buttery grits, sunny side up eggs and crispy bacon. Served with toast and fresh fruit.
Fruit and Yogurt parfait: mixed fresh berries layered with vanilla yogurt and topped with crispy granola.
LUNCH
Zesty Southwestern Salad (crisp romaine lettuce topped with blackened chicken, red bell peppers, cherry tomatoes, green onions, acovados, and black beans and an avocado cream dressing)
Homemade sourdough bread, toasted and served with a selection of sliced deli meats and cheeses along with a side of broccoli salad.
Jalapeno onion burgers served on a toasted bun with all the fixings, served with a side of potato salad or French fries
Caribbean Salad (Kale salad topped with grated carrot, fresh diced pineapple, raisins, coconut flakes and jerk shrimp, topped with orange sesame dressing.
Caribbean fish tacos filled with crunchy cole slaw, grilled fish and mango salsa, topped with chipotle crema
Poke bowl with rice, lettuce, marinated tuna, cucumber and avocado, topped with chopped cilantro, green onions, sesame seeds and furikake. Drizzled with sriracha mayo
Gazpacho served with toasted garlic herb bread
Cumin coconut skewered chicken served with herb basmati rice and yogurt sauce
HORS D'EOUVRES
Shrimp with green chili pesto (shrimp marinated with green chiles, cilantro, parsley and garlic, then baked to perfection)
Stuffed jalapeños
Parmesan aioli toast
Mushrooms stuffed with sage pesto
Charcuterie board with varying combinations of meats, cheeses, olives, fruits, crackers and pretzels
DINNER
Creamy Herbed chicken and pasta served with a side of oven-roasted veggies
Pan seared Ribeye Steak with mushroom sauce, bacon wrapped asparagus and silky mashed potato
Asian Steak bites served with Orange Sesame String beans and mixed greens with ginger dressing
Creamed spinach and bacon smothered chicken, garlic parmesan asparagus and cole slaw
LowCountry Boil: a classic southern recipe famous along the South Carolina coast, this combination of shrimp, sausage, corn and potatoes is great for people who love cajun or southern seafood dishes. There are many variations of this to change out the types of seafood.
Blackened mahi with fresh pineapple/mango salsa and cilantro lime rice
DESSERT
Strawberry shortcake: Fresh baked angel food cake topped with strawberries and homemade whipped cream
Homemade apple turnovers with vanilla ice cream
Molten lava cake with ice cream
Banana split buffet
COCKTAILS
Cosmopolitan
Rum Punch
Tropical mimosa
Painkiller
Variety of fresh infused water
Standard ship’s bar will include:
Vodka: Tito's
Rum: Cruzan (3-4 Flavors, a Dark, and a Light)
Bourbon: Bulleit
Gin: Bombay Sapphire
Tequila: Milagro
Champagne: La Marca Prosecco
Red/White Wine
($12-$15 bottles typically): Josh, 19 Crimes, Apothic, Matua, Dark Horse, Oyster Bay
Cordials: Grand Marnier, Espresso Vodka, Amaretto. Frangelica
Beers: ST. John Brewer's, Leatherback Brewery, Corona
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX |
|---|---|---|---|---|---|
| Summer 2023 | $18,000 | $18,750 | $19,500 | $20,250 | $21,000 |
| Winter 2023 to 2024 | $18,000 | $18,750 | $19,500 | $20,250 | $21,000 |
| Summer 2024 | $18,000 | $18,750 | $19,500 | $20,250 | $21,000 |
| Winter 2024 to 2025 | $18,000 | $18,750 | $19,500 | $20,250 | $21,000 |
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
Cruising Grounds: British Virgin Islands & U.S. 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>
CURRENT SPECIAL: 10% will be discounted from the standard charter rate for charters started and completed between 11/18/23 and 12/17/23 - including Thanksgiving charters. The charter must be booked after 10/03/23, have a minimum of 5 nights and cannot be in conjunction with any other specials for the discount to apply.
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@$17,700 | 3@$18,300 | 4@$18,900 | 5@$19,500 | 6@$20,100
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@$17,850 | 3@$18,525 | 4@$19,200 | 5@$19,875 | 6@$20,550
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 Year, 7 night minimum, Flat rate 2-6 guests, Full-board only.
2023/2024 are already booked.
Please inquire about 2024/2025.
**WAIVER REQUIRED IN ADDITION TO CONTRACT**
Follow link below to submit waiver: https://bit.ly/cyawaiver
