LAGOON 560 S2
Lagoon 560 “Balthazar” – Full Luxury Experience in the British Virgin Islands Step aboard the Lagoon 560 “Balthazar” and embark on an extraordinary journey through the spectacular British Virgin Islands. This flagship luxury catamaran seamlessly blends expansive space, refined elegance, and superior sailing performance, delivering an unforgettable yachting experience in one of the Caribbean’s most stunning destinations. The Balthazar features 5 spacious double cabins, each with its own private en-suite bathroom, plus 2 additional crew cabins located in the forepeaks, ensuring total privacy and comfort for all guests on board. Fully equipped with every premium amenity, the yacht offers multiple outdoor lounging areas, a large flybridge with panoramic views, sunbathing decks, a bright and modern salon, a fully appointed galley, and state-of-the-art entertainment systems. Whether dining al fresco, relaxing with a drink under the stars, or enjoying water toys in a secluded bay, every moment is designed for indulgence. A professional and attentive crew is on board to provide a seamless, all-inclusive experience—handling every detail so you can truly relax and enjoy every moment of your luxury sailing vacation. Discover the magic of the Caribbean in ultimate style and comfort aboard the Lagoon 560 “Balthazar” – Full Luxe Experience.
Featuring 5 spacious double cabins plus 2 separate crew cabins, the Lagoon 560 “Balthazar” is fully equipped with all the luxury extras for an unparalleled onboard experience:
Air conditioning, generator, watermaker, teak wood finishes, electric toilets, TV entertainment system, sunbathing solarium, inverter, and professional-grade electronics to ensure comfort and safety throughout your voyage.
| Accommodations | |
|---|---|
| Cabins: | 6 |
| Queen: | - |
| Single Cabins: | 1 |
| Showers: | 5 |
| Electric Heads: | - |
| Engine Details | |
|---|---|
| 2 X 75 Hp Yanmar Generator 10.000 Kw | |
| Fuel Consumption: | 16 |
| Cruising Speed: | 7 |
| Max Speed: | 9US Gall/Hr |
| Details | |
|---|---|
| Type: | Cat |
| Beam: | 31 Feet |
| Draft: | 1 Feet |
| Pax: | 10 |
| Refit: | 2025 |
| YearBuilt: | 2019 |
| Builder: | Lagoon |
| Engines: | 2 X 75 Hp Yanmar Generator 10.000 Kw |
| Flag: | ESPAÑA |
| SatTv: | Yes |
| RegNum: | 6º CO-6-58-22 |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Caribbean Virgin Islands (BVI) |
| Summer Area: | W. Med - Spain/Balearics |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | - |
| Camcorder: | - |
| Books: | YES |
| Board Games: | Yes |
| Deck Shower: | Yes |
| Water Maker: | YES |
| Special Diets: | Yes |
| Kosher: | Yes |
| BBQ: | Yes |
| Minimum Age: | - |
| Inverter: | YES |
| Voltages: | - |
| Water Maker: | YES |
| Ice Maker: | Yes |
| Sailing Instructions: | NO |
| Internet Access: | Onboard WIFI |
| Hairdryers: | - |
| Guests Smokes: | - |
| Crew Smokes: | No |
| Pets Aboard: | Yes |
| Hammock: | - |
| Water Sports | |
|---|---|
| Dinghy size: | HIGHFIELD SPORT 400 |
| Dinghy hp: | 50 |
| Water Skis Adult: | - |
| Water Skis Kids: | - |
| Jet Skis: | - |
| Kneeboard: | - |
| Windsurfer: | - |
| Snorkel Gear: | Yes |
| Tube: | - |
| Scurfer: | - |
| Wake Board: | Yes |
| Kayaks 1 Pax: | Yes |
| Kayaks (2 Pax): | - |
| Floating Mats: | - |
| Swim Platform: | YES |
| Boarding Ladder (Loc/Type): | - |
| Sailing Dinghy: | NO |
| Beach Games: | Yes |
| Fishing Gear: | - |
| Gear Type: | - |
| Rods: | - |
Martín is an experienced captain with a true passion for the sea and nature. He always sails with a smile and a positive attitude, creating a warm and welcoming atmosphere for everyone on board. He loves discovering new places and sharing the beauty of the natural surroundings with his guests, always with deep respect for the environment.
With careful attention to every detail, Martín is dedicated to taking great care of his clients, anticipating their needs so they can fully relax and enjoy the journey. His patience, kindness, and professionalism ensure that everyone feels comfortable and safe throughout the trip.
He is also a approachable leader who knows how to motivate and coordinate the crew with good humor and respect, fostering a harmonious and efficient team. Safety is always his top priority, and he handles any unexpected situations calmly and skillfully.
For Martín, every trip is much more than just sailing—it’s an opportunity to provide a unique and personalized experience where the well-being of his clients is paramount. His goal is to create unforgettable moments, connecting people with nature and leaving memories that will last a lifetime.
Vanesa – Chef and Stewardess
Vanesa is a versatile professional with over 5 years of experience in cooking and guest service aboard yachts in the Caribbean. Her ability to handle multiple roles allows her to prepare delicious meals tailored to guests’ needs while providing warm and attentive service to ensure a comfortable and enjoyable experience throughout the voyage.
She stands out by combining her passion for culinary arts with personalized attention, always maintaining high standards of hygiene and organization in both the galley and common areas. Additionally, her clear and friendly communication makes it easy to interact with guests from diverse backgrounds, ensuring they feel well cared for and safe.
Vanesa also actively supports the crew by assisting with cleaning, organization, and any tasks necessary for the smooth operation of the vessel. Her professionalism, flexibility, and energy make her a valuable asset to any yacht navigating the Caribbean.
Breakfast Menu
All breakfasts are served with coffee, fresh juices, and a selection of teas.
Classic Eggs Benedict
Poached eggs on homemade English muffin, topped with Canadian bacon, and creamy hollandaise sauce. Served with rustic roasted potatoes.
Avocado Toast with Poached Egg
Artisan toast topped with smashed avocado, roasted cherry tomatoes, sesame seeds, and a perfectly poached egg. Served with arugula salad with lemon vinaigrette.
Yogurt Pancakes with Fresh Fruit and Nuts
Fluffy pancakes made with natural yogurt, served with fresh berries, caramelized nuts, and maple syrup.
Traditional Shakshuka
Poached eggs simmered in spiced tomato sauce with red peppers, onions, and Mediterranean spices. Served with artisan pita bread.
Mediterranean Omelette
Omelette filled with fresh spinach, feta cheese, sun-dried tomatoes, and Kalamata olives. Served with toasted wholegrain bread.
Tropical Smoothie Bowl
Creamy mango, banana, and coconut milk base, topped with homemade granola, chia seeds, and seasonal fresh fruits.
Croissants Filled with Egg, Bacon & Cheese
Flaky croissants stuffed with scrambled eggs, crispy bacon, and melted cheddar cheese. Served with a small green salad.
Greek Yogurt Bowl with Granola and Honey
Natural Greek yogurt served with artisanal granola, organic honey, toasted almonds, and fresh fruit.
Main Menu – Variety and International Flavors
Tuna Steak with Mango and Avocado
Tuna steak served with rice, accompanied by sweet mango, creamy avocado, pickled red onion, toasted pepitas, and a passion fruit citrus vinaigrette.
Tropical Salmon Poke Bowl
Sushi rice with marinated salmon, avocado, edamame, cucumber, red onion, radishes, and black sesame seeds. Served with soy sauce, fresh ginger, and lime.
Grilled Mahi-Mahi with Mango and Cilantro Sauce
Fresh mahi-mahi fillet grilled and served with mango, cilantro, lime sauce, and Caribbean-style sautéed vegetables.
Grilled Chicken Gourmet Burger
Marinated grilled chicken breast with cheddar, tomato slices, fresh lettuce, caramelized onions, and pineapple BBQ sauce on artisanal brioche bun with rustic fries.
Pesto Spaghetti with Sautéed Shrimp
Spaghetti in homemade pesto sauce with basil, pine nuts, parmesan, topped with garlic sautéed shrimp and a hint of lemon.
Pork Ribs Glazed with Rum and Honey Sauce
Tender pork ribs slow-cooked and glazed with Caribbean rum and honey sauce. Served with spiced sweet potato purée and fresh cabbage & carrot salad.
Chicken Curry with Coconut Milk and Jasmine Rice
Chicken cooked in mild curry sauce with coconut milk and Caribbean spices, served with aromatic jasmine rice and fresh cilantro.
Gourmet Appetizers
International Cheese and Charcuterie Board
Selection of artisanal cheeses (brie, gouda, manchego), Iberian hams, salami, nuts, dried fruits, and homemade preserves.
Vegetarian Nachos with Guacamole and Melted Cheese
Crispy tortilla chips topped with melted cheese blend, black beans, jalapeños, pico de gallo, and fresh guacamole.
Meat or Cheese Stuffed Empanadas
Small baked or fried empanadas filled with seasoned meat or cheese blend.
Shrimp Tartlets with Chipotle Mayonnaise
Mini tartlets filled with seasoned shrimp, served with spicy chipotle mayo.
Salmon Tartare with Avocado and Mango
Fresh salmon cubes mixed with creamy avocado and sweet mango, dressed in a zesty citrus sauce.
Vietnamese Fresh Spring Rolls
Fresh rolls stuffed with vegetables, aromatic herbs, and shrimp, served with peanut dipping sauce.
Galician-Style Octopus Toasts
Sliced octopus on toasted bread with smoked paprika, olive oil, and coarse sea salt.
Light & Refined Dinners
Teriyaki Chicken & Pineapple Lettuce Wraps
Crisp romaine lettuce filled with sautéed chicken in homemade teriyaki sauce, fresh pineapple, shredded carrot, and pickled red onion. Served with yogurt-lime dressing.
Heirloom Tomato & Burrata Caprese Salad
Colorful heirloom tomatoes with creamy burrata, basil pesto, balsamic glaze, and artisan sourdough toast.
Steamed Salmon with Citrus Fennel Salad
Lemon-dill steamed salmon with shaved fennel, orange segments, arugula, black olives, and honey-mustard citrus vinaigrette.
Spinach, Strawberry & Goat Cheese Salad
Baby spinach with sliced strawberries, warm goat cheese, caramelized walnuts, red onion, and Dijon honey-mustard vinaigrette.
Mediterranean Grilled Chicken Bowl
Grilled lemon-oregano chicken over brown rice or couscous with cherry tomatoes, cucumber, red onion, Kalamata olives, hummus, and minty Greek yogurt.
Stuffed Avocado with Quinoa & Roasted Veggies
Creamy avocado halves filled with quinoa, roasted zucchini, bell peppers, sun-dried tomatoes, finished with olive oil, lemon juice, and chia seeds.
Gourmet Desserts
Passion Fruit Tart with Coconut Crust
Chilled passion fruit mousse tart on crunchy coconut-almond crust topped with fresh tropical fruit.
Mango and Lime Cheesecake
Creamy cheesecake with mango coulis and lime zest, served with crispy cookie base.
Greek Yogurt Parfait with Berries and Honey
Layers of Greek yogurt, fresh berries, crunchy granola, and organic honey drizzle.
Homemade Coconut Ice Cream with Caramelized Pineapple
Coconut milk ice cream served with spiced rum caramelized pineapple.
Dark Chocolate Fondant with Liquid Center
Warm molten chocolate cake served with vanilla ice cream and raspberry reduction.
Energy bites made with dates, nuts, cocoa, shredded coconut, no added sugar.
Avocado and Dark Chocolate Mousse
Vegan mousse with creamy avocado, 70% dark chocolate, garnished raspberries.
V - Vegan/Vegetarian option available
GF - Gluten-Free option available
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX | 9 PAX | 10 PAX | 11 PAX | 12 PAX |
|---|---|---|---|---|---|---|---|---|---|---|---|
| Winter 2026 to 2027 | $26,500 | $27,000 | $27,500 | $28,500 | $29,000 | $29,500 | $30,000 | $30,000 | $30,500 | ||
| Summer 2026 | $25,000 | $25,500 | $26,000 | $26,500 | $27,000 | $27,500 | $28,500 | $29,000 | $29,000 |
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
For 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nigh
CHRISTMAS/NEW YEARS:
CHRISTMAS 2026: 1-8 guests $35,000
NEW YEARS 26/27: 1-8 guests $35,000
X
Available
X
Booked
X
Hold
X
Unavailable
- : Cat
- : 31 Feet
- : 1 Feet
- : 10
- : 2025
- : 2019
- : Lagoon
- : 7
- : 9
- : 2 X 75 Hp Yanmar Generator 10.000 Kw
- : Yacht offers Rendezvous Diving only
- : Martin
- : ESPAÑA
- : Yes
- : 6º CO-6-58-22
| Accommodations | |
|---|---|
| Cabins: | 6 |
| Queen: | - |
| Single Cabins: | 1 |
| Showers: | 5 |
| Wash Basins: | - |
| Heads: | - |
| Electric Heads: | - |
| Engine Details | |
|---|---|
| 2 X 75 Hp Yanmar Generator 10.000 Kw | |
| Fuel Consumption: | 16 |
| Cruising Speed: | 7 |
| Max Speed: | 9US Gall/Hr |
| Details | |
|---|---|
| Refit: | 2025 |
| Helipad: | No |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Caribbean Virgin Islands (BVI) |
| Summer Area: | W. Med - Spain/Balearics |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | - |
| # of Videos: | - |
| # DVDs/Movies: | - |
| # CD's: | - |
| Camcorder: | - |
| Books: | YES |
| Board Games: | Yes |
| Sun Awning: | - |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Water Maker: | YES |
| Special Diets: | Yes |
| Kosher: | Yes |
| BBQ: | Yes |
| # Dine In: | - |
| Minimum Age: | - |
| Generator: | YES |
| Inverter: | YES |
| Voltages: | - |
| Water Maker: | YES |
| Water Cap: | 1200 |
| Ice Maker: | Yes |
| Sailing Instructions: | NO |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Yes |
| Nude: | Yes |
| Hairdryers: | - |
| # Port Hatches: | - |
| Guests Smokes: | - |
| Crew Smokes: | No |
| Pets Aboard: | Yes |
| Pet Type: | - |
| Guest Pets: | - |
| Children Ok: | Yes |
| Hammock: | - |
| Windscoops: | - |
| Water Sports | |
|---|---|
| Dinghy size: | HIGHFIELD SPORT 400 |
| Dinghy hp: | 50 |
| Dinghy # pax: | 8 |
| Water Skis Adult: | - |
| Water Skis Kids: | - |
| Jet Skis: | - |
| Wave Runners: | - |
| Kneeboard: | - |
| Windsurfer: | - |
| Snorkel Gear: | Yes |
| Tube: | - |
| Scurfer: | - |
| Wake Board: | Yes |
| Kayaks 1 Pax: | Yes |
| Kayaks (2 Pax): | - |
| Floating Mats: | - |
| Swim Platform: | YES |
| Boarding Ladder (Loc/Type): | - |
| Sailing Dinghy: | NO |
| Beach Games: | Yes |
| Fishing Gear: | - |
| Gear Type: | - |
| Rods: | - |
Martín is an experienced captain with a true passion for the sea and nature. He always sails with a smile and a positive attitude, creating a warm and welcoming atmosphere for everyone on board. He loves discovering new places and sharing the beauty of the natural surroundings with his guests, always with deep respect for the environment.
With careful attention to every detail, Martín is dedicated to taking great care of his clients, anticipating their needs so they can fully relax and enjoy the journey. His patience, kindness, and professionalism ensure that everyone feels comfortable and safe throughout the trip.
He is also a approachable leader who knows how to motivate and coordinate the crew with good humor and respect, fostering a harmonious and efficient team. Safety is always his top priority, and he handles any unexpected situations calmly and skillfully.
For Martín, every trip is much more than just sailing—it’s an opportunity to provide a unique and personalized experience where the well-being of his clients is paramount. His goal is to create unforgettable moments, connecting people with nature and leaving memories that will last a lifetime.
Vanesa – Chef and Stewardess
Vanesa is a versatile professional with over 5 years of experience in cooking and guest service aboard yachts in the Caribbean. Her ability to handle multiple roles allows her to prepare delicious meals tailored to guests’ needs while providing warm and attentive service to ensure a comfortable and enjoyable experience throughout the voyage.
She stands out by combining her passion for culinary arts with personalized attention, always maintaining high standards of hygiene and organization in both the galley and common areas. Additionally, her clear and friendly communication makes it easy to interact with guests from diverse backgrounds, ensuring they feel well cared for and safe.
Vanesa also actively supports the crew by assisting with cleaning, organization, and any tasks necessary for the smooth operation of the vessel. Her professionalism, flexibility, and energy make her a valuable asset to any yacht navigating the Caribbean.
Breakfast Menu
All breakfasts are served with coffee, fresh juices, and a selection of teas.
Classic Eggs Benedict
Poached eggs on homemade English muffin, topped with Canadian bacon, and creamy hollandaise sauce. Served with rustic roasted potatoes.
Avocado Toast with Poached Egg
Artisan toast topped with smashed avocado, roasted cherry tomatoes, sesame seeds, and a perfectly poached egg. Served with arugula salad with lemon vinaigrette.
Yogurt Pancakes with Fresh Fruit and Nuts
Fluffy pancakes made with natural yogurt, served with fresh berries, caramelized nuts, and maple syrup.
Traditional Shakshuka
Poached eggs simmered in spiced tomato sauce with red peppers, onions, and Mediterranean spices. Served with artisan pita bread.
Mediterranean Omelette
Omelette filled with fresh spinach, feta cheese, sun-dried tomatoes, and Kalamata olives. Served with toasted wholegrain bread.
Tropical Smoothie Bowl
Creamy mango, banana, and coconut milk base, topped with homemade granola, chia seeds, and seasonal fresh fruits.
Croissants Filled with Egg, Bacon & Cheese
Flaky croissants stuffed with scrambled eggs, crispy bacon, and melted cheddar cheese. Served with a small green salad.
Greek Yogurt Bowl with Granola and Honey
Natural Greek yogurt served with artisanal granola, organic honey, toasted almonds, and fresh fruit.
Main Menu – Variety and International Flavors
Tuna Steak with Mango and Avocado
Tuna steak served with rice, accompanied by sweet mango, creamy avocado, pickled red onion, toasted pepitas, and a passion fruit citrus vinaigrette.
Tropical Salmon Poke Bowl
Sushi rice with marinated salmon, avocado, edamame, cucumber, red onion, radishes, and black sesame seeds. Served with soy sauce, fresh ginger, and lime.
Grilled Mahi-Mahi with Mango and Cilantro Sauce
Fresh mahi-mahi fillet grilled and served with mango, cilantro, lime sauce, and Caribbean-style sautéed vegetables.
Grilled Chicken Gourmet Burger
Marinated grilled chicken breast with cheddar, tomato slices, fresh lettuce, caramelized onions, and pineapple BBQ sauce on artisanal brioche bun with rustic fries.
Pesto Spaghetti with Sautéed Shrimp
Spaghetti in homemade pesto sauce with basil, pine nuts, parmesan, topped with garlic sautéed shrimp and a hint of lemon.
Pork Ribs Glazed with Rum and Honey Sauce
Tender pork ribs slow-cooked and glazed with Caribbean rum and honey sauce. Served with spiced sweet potato purée and fresh cabbage & carrot salad.
Chicken Curry with Coconut Milk and Jasmine Rice
Chicken cooked in mild curry sauce with coconut milk and Caribbean spices, served with aromatic jasmine rice and fresh cilantro.
Gourmet Appetizers
International Cheese and Charcuterie Board
Selection of artisanal cheeses (brie, gouda, manchego), Iberian hams, salami, nuts, dried fruits, and homemade preserves.
Vegetarian Nachos with Guacamole and Melted Cheese
Crispy tortilla chips topped with melted cheese blend, black beans, jalapeños, pico de gallo, and fresh guacamole.
Meat or Cheese Stuffed Empanadas
Small baked or fried empanadas filled with seasoned meat or cheese blend.
Shrimp Tartlets with Chipotle Mayonnaise
Mini tartlets filled with seasoned shrimp, served with spicy chipotle mayo.
Salmon Tartare with Avocado and Mango
Fresh salmon cubes mixed with creamy avocado and sweet mango, dressed in a zesty citrus sauce.
Vietnamese Fresh Spring Rolls
Fresh rolls stuffed with vegetables, aromatic herbs, and shrimp, served with peanut dipping sauce.
Galician-Style Octopus Toasts
Sliced octopus on toasted bread with smoked paprika, olive oil, and coarse sea salt.
Light & Refined Dinners
Teriyaki Chicken & Pineapple Lettuce Wraps
Crisp romaine lettuce filled with sautéed chicken in homemade teriyaki sauce, fresh pineapple, shredded carrot, and pickled red onion. Served with yogurt-lime dressing.
Heirloom Tomato & Burrata Caprese Salad
Colorful heirloom tomatoes with creamy burrata, basil pesto, balsamic glaze, and artisan sourdough toast.
Steamed Salmon with Citrus Fennel Salad
Lemon-dill steamed salmon with shaved fennel, orange segments, arugula, black olives, and honey-mustard citrus vinaigrette.
Spinach, Strawberry & Goat Cheese Salad
Baby spinach with sliced strawberries, warm goat cheese, caramelized walnuts, red onion, and Dijon honey-mustard vinaigrette.
Mediterranean Grilled Chicken Bowl
Grilled lemon-oregano chicken over brown rice or couscous with cherry tomatoes, cucumber, red onion, Kalamata olives, hummus, and minty Greek yogurt.
Stuffed Avocado with Quinoa & Roasted Veggies
Creamy avocado halves filled with quinoa, roasted zucchini, bell peppers, sun-dried tomatoes, finished with olive oil, lemon juice, and chia seeds.
Gourmet Desserts
Passion Fruit Tart with Coconut Crust
Chilled passion fruit mousse tart on crunchy coconut-almond crust topped with fresh tropical fruit.
Mango and Lime Cheesecake
Creamy cheesecake with mango coulis and lime zest, served with crispy cookie base.
Greek Yogurt Parfait with Berries and Honey
Layers of Greek yogurt, fresh berries, crunchy granola, and organic honey drizzle.
Homemade Coconut Ice Cream with Caramelized Pineapple
Coconut milk ice cream served with spiced rum caramelized pineapple.
Dark Chocolate Fondant with Liquid Center
Warm molten chocolate cake served with vanilla ice cream and raspberry reduction.
Energy bites made with dates, nuts, cocoa, shredded coconut, no added sugar.
Avocado and Dark Chocolate Mousse
Vegan mousse with creamy avocado, 70% dark chocolate, garnished raspberries.
V - Vegan/Vegetarian option available
GF - Gluten-Free option available
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX | 9 PAX | 10 PAX |
|---|---|---|---|---|---|---|---|---|---|
| Winter 2026 to 2027 | $26,500 | $27,000 | $27,500 | $28,500 | $29,000 | $29,500 | $30,000 | $30,000 | $30,500 |
| Summer 2026 | $25,000 | $25,500 | $26,000 | $26,500 | $27,000 | $27,500 | $28,500 | $29,000 | $29,000 |
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
For 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nigh
CHRISTMAS/NEW YEARS:
CHRISTMAS 2026: 1-8 guests $35,000
NEW YEARS 26/27: 1-8 guests $35,000
