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MARIA THERESE

$63,500 - $69,500 / WEEK
https://youtube.com/watch?v=qCmZPXdgTPA%3Fsi%3DPDtHOW07FoeKE2ZP
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Welcome aboard Maria Therese, a Sunreef Supreme 68 Power Sailing Yacht that redefines luxury and exclusivity on the water. Crafted with meticulous attention to detail, this masterpiece of marine engineering offers an unparalleled Charter experience. Maria Therese provides a truly unique and opulent adventure for those seeking the epitome of elegance at sea. Every inch of the Maria Therese is a testament to Sunreef Yachts' commitment to bespoke craftsmanship. Tailored to meet the discerning tastes of its owner, this yacht features distinctive elements that set it apart from any other vessel. From the moment you step on board, you will be immersed in an environment of exclusivity and refinement, where every detail has been thoughtfully designed to enhance your sailing experience. Experience unmatched luxury and elegance aboard Maria Therese. This Sunreef Supreme 68 Power Motor Catamaran combines spacious design with a dedicated crew, delivering an unparalleled cruising journey.

Maria Therese is equipped with an expansive flybridge, an exceptionally large main cabin, and a modern, spacious interior. It can accommodate up to 8 guests in 4 elegantly appointed queen cabins, each with its own shower, electric head, and wash basin. She is fully air-conditioned, ensuring maximum comfort throughout your voyage.

Spacious and Luxurious Living Spaces
Maria Therese boasts expansive living areas that epitomize the concept of a floating paradise. The lavish salon and dining area seamlessly open up to create an inviting beach club atmosphere, adorned with exquisite finishes and contemporary furnishings. The spacious deck provides ample room for sunbathing, while the flybridge bar is perfect for sipping cocktails as you enjoy breathtaking panoramic views of the Caribbean’s azure waters and lush landscapes. For ultimate relaxation, unwind in the jacuzzi, taking in the serene surroundings.

Silent Night Mode and Advanced Technology
Experience tranquility like never before with the advanced technology and design of Maria Therese. Thanks to her innovative features, you can enjoy a completely silent environment while sleeping, with the comfort of air conditioning ensuring a restful night. Whether cruising through calm bays or venturing into the open ocean, the yacht’s advanced hull design guarantees a smooth and stable ride, offering comfort and serenity to all aboard.

BUILT/REFIT
YEAR
2024
YACHT
LENGTH
68 Ft
NUMBER OF
CABINS
4
NUMBER OF
GUESTS
8
TOTAL
CREW
4
CHARGES
FROM
$63,500
Accommodations
Cabins: 4
Queen: 4
Single Cabins: 1
Showers: 4
Electric Heads: 4
Engine Details
Engines x 2 Generators x 2
Fuel Consumption: 80
Cruising Speed: 10kts
Max Speed: 24ktsUS Gall/Hr
Details
Type: Cat
Beam: 36 Feet
Draft: 4.5 Feet
Pax: 8
YearBuilt: 2024
Builder: Sunreef Yachts
Engines: Engines x 2 Generators x 2
Flag: Cayman Islands
SatTv: Yes
RegNum: 753533
Jacuzzi: Yes
A/C: Full
Locations
Winter Area: Bahamas, Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (BVI)
Summer Area: Caribbean Leewards, 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: Sat Phone
Cell Phone
Radio
Camcorder: -
Books: Yes
Board Games: Yes
Deck Shower: Yes
Water Maker: Yes
Special Diets: Yes
Kosher: Inq
BBQ: Yes
Minimum Age: 13
Inverter: Yes
Voltages: 110V/220V
Water Maker: Yes
Ice Maker: Yes
Sailing Instructions: -
Internet Access: Onboard WIFI
Hairdryers: Yes
Guests Smokes: No Smoking
Crew Smokes: No
Pets Aboard: No
Hammock: -
Water Sports
Dinghy size: Highfield 460 Sport
Dinghy hp: 70HP
Water Skis Adult: -
Water Skis Kids: -
Jet Skis: -
Kneeboard: -
Windsurfer: -
Snorkel Gear: Yes
Tube: 1
Scurfer: -
Wake Board: 1
Kayaks 1 Pax: 1
Kayaks (2 Pax): -
Floating Mats: Yes
Swim Platform: Yes
Boarding Ladder (Loc/Type): 2
Sailing Dinghy: -
Beach Games: Yes
Fishing Gear: Yes
Gear Type: -
Rods: -
Captain
Kieran Burleigh
Nation: Australian
Born: 1991
License: RYA YM Commercial
Chef
Kristy Dove
A dedicated and professional crew is at your service on Maria Therese, ensuring that every need is catered to with the highest level of luxury and relaxation. With a qualified private chef preparing gourmet meals and an extensive list of water toys for your enjoyment, every moment on board promises to be unforgettable. The crew’s expertise and hospitality will elevate your journey through paradise, making it an experience to cherish.

Captain Kieran Burleigh
With 16 years of maritime experience, including 3 years as a skilled boat builder and shipwright, Captain Kieran Burleigh brings a wealth of knowledge, expertise, and passion to every voyage. From captaining tall ships and luxury yachts to engineering on tugboats and barges, Kieran's versatile career reflects his dedication to the maritime industry and delivering seamless, world-class charters.
Kieran’s shipwright background enhances his ability to maintain and optimize vessels, ensuring reliability, safety, and performance. Combined with his calm demeanor, attention to detail, and strong leadership, Kieran creates an exceptional on-board atmosphere where both guests and crew feel confident and cared for.

When Not at Sea
When Kieran isn’t on the water professionally, he enjoys exploring the outdoors, camping, and taking his own boat out with friends and family. These personal pursuits fuel his passion for adventure and connection, making him a captain who truly understands the joy of being on the water.

With Captain Kieran Burleigh at the helm, guests can expect an unforgettable experience defined by professionalism, expertise, and a genuine love for life on the sea.


Chef Kirsty
Kirsty Dove brings her youthful energy and culinary expertise to every journey. At just 29 years old, she has already established herself as a chef of remarkable talent and creativity.
Having honed her skills in renowned establishments such as Red Room, Chef Warehouse, and Tintswalo, Kirsty blends fine dining techniques with a passion for innovation in the galley.

Kirsty holds a formal Culinary Arts Diploma accredited by City and Guilds, a testament to her dedication to mastering her craft. Her qualifications, combined with years of experience, ensure she delivers exceptional dining experiences tailored to your preferences.
Cooking for others is Kirsty’s true passion, and she takes pride in crafting personalized dishes that transform every meal into a memorable event.
When she’s not delighting guests with her culinary artistry, Kirsty enjoys embracing the outdoors. Whether horseback riding, snorkeling, sketching, or exploring nature, her adventurous spirit inspires her innovative creations onboard.
With Kirsty Dove as your chef, expect unforgettable flavors and a dining experience that reflects her dedication, skill, and love for the culinary arts.

Deckhand Rhett VanWyk
Rhett began his maritime career in 2023, driven by a lifelong love for the outdoors and a deep connection to the ocean. His passion for adventure and enthusiasm for the yachting lifestyle make him an invaluable member of the crew.
Rhett’s keen eye for detail ensures that every aspect of the vessel and guest experience is meticulously attended to, while his approachable and friendly personality creates a welcoming atmosphere on board. A team player through and through, Rhett’s energy and dedication contribute significantly to the success of every charter.

Whether assisting with deck operations, enhancing guest activities, or maintaining the yacht to the highest standards, Rhett’s commitment to excellence shines through. His adventurous spirit and positive demeanor ensure that guests feel cared for and their journey is unforgettable.


Stewardess Lyndsay Vos
A professional stewardess with over 11 years of experience in luxury hospitality and high-end service.
Passionate about the ocean and committed to delivering exceptional guest experiences, I bring a versatile
skill set tailored to the needs and expectations of discerning clientele.
Known for my sharp attention to detail, adaptability, and approachable demeanor, I excel in both team
environments and independent roles.
With a strong work ethic, technical proficiency, and a deep love for the sea, I am dedicated to creating
memorable moments for every guest.

DAY 1

Welcome charcuterie board

with a selection of fresh dips and spreads, crackers, homemade bread, cured meats, selection of cheeses & veg crudites

CANAPES

Crispy rice tuna tartare

Golden crispy sushi rice topped with creamy miso tuna tartare, pickled ginger & capers

STARTER

Homemade bao buns

Sticky miso sesame aubergine, pickled cucumber & roasted peanuts

MAIN

Rainbow sushi platter

An assortment of sushi rolls including teriyaki salmon california, tuna volcano roll with spicy mayo, tempura prawn with avocado, sweet chilli & lime mayo.

DESSERT

Spiced sticky date pudding

with miso caramel, & coconut ice cream

 

DAY 2

BREAKFAST

Loaded sourdough toast

with sesame avocado, local tomato, fried eggs, crispy bacon & Greek feta

Chocolate banana pastry with fresh berries Fresh fruit platter
Homemade fresh vanilla almond mylk

LUNCH

Chicken Caesar salad

Crispy Romaine lettuce, homemade creamy dressing, boiled egg, fresh sourdough croutons, grilled asparagus, candied walnuts & parmigiano reggiano shavings

CANAPES

Crunchy polenta fries with truffle aioli

STARTER

Tangy Gazpacho soup

A spanish classic cold soup made of a mixture of vegetables and spices served with homemade croutons & local micro herbs

MAIN

Pistachio crusted Seabass fillet

Crispy pistachio-coated & baked Seabass with creamy pea & mint puree, toasted lemon Israeli couscous & fresh apple slaw

DESSERT

Vanilla creme brûlée

A rich and creamy French custard topped with a layer of hard caramel served with shortbread wafer and fresh berries


DAY 3

BREAKFAST

Wholegrain waffles

with fresh berries, vanilla Greek yoghurt, salted caramel almond butter drizzle & maple syrup

Wonton egg cups with bacon, Greek feta & herbs Mixed fruit platter

LUNCH

Spanish mixed seafood Paella

Traditional Spanish Paella with a blend of smokey spices & a mix of prawns, mussels & calamari with a fresh green salad & warm crusty bread

CANAPES

Deviled eggs

with smoked salmon, caviar & herbs

STARTER

Fresh tetris watermelon, cucumber & feta salad

Cubed watermelon, honeydew melon, cucumber, Greek feta with red onion, black olives, mint & olive oil

MAIN

Grilled filet steak

with a silky parsnip puree, roasted cherry tomatoes & grilled onion with fragrant Chimichurri & emerald herb oil

DESSERT

Deconstructed cheesecake with berries

Creamy rich vanilla cheesecake with fresh mixed berries, raspberry puree, meringue shard & a biscuit crumble


DAY 4

BREAKFAST

Homemade bagels bar

with a topping bar of eggs, smoked salmon, cream cheese & veg Cardamom pancakes, orange blossom syrup & toasted almond flakes
Fresh orange, carrot & ginger juice

LUNCH

Thai citrus & peanut rice noodle salad

Rice noodles coasted in a tangy nutty sauce with shrimp, rainbow slaw, fresh pineapple, roasted peanuts, cilantro & crispy noodles on top

CANAPES

Coconut crusted shrimp

with sweet chilli aioli

STARTER

Plantain & avocado salad

Avocado, cherry tomato, pickled red onion, baked plantain with a cilantro jalapeño drizzle

MAIN

Caribbean mango Mahi Mahi curry

Panko crusted Mahi Mahi with a punchy mango curry sauce with coconut lime rice & a fresh pineapple salsa

DESSERT

Chocolate rum mousse

Rich dark chocolate mouse with rum & chilli with caramelised pineapple, dehydrated pineapple crisp & toasted coconut flakes


DAY 5

BREAKFAST

Loaded breakfast croissant

Warm croissant with sunny-side-up eggs, crispy bacon, cheddar cheese, local tomato & arugula

Coconut chia seed pudding with raspberry yoghurt Tropical fruit platter
Fresh pecan maple mylk

LUNCH

Za’atar spice baked salmon

with chunky avocado Greek salad, sweet potato puree & fresh crusty baguette

CANAPES

Charcuterie board

with a selection of fresh dips and spreads, crackers, cured meats, hard & soft cheeses, veg crudites & fruit

STARTER

Local tomatoes, creamy burrata cheese & emerald basil oil

MAIN

Golden pumpkin risotto with scallops

Creamy caramelised pumpkin risotto with seared buttery scallops, crispy pancetta, parmesan & local micro herbs

DESSERT

Ruby poached pears & vanilla cream

Pears poached in a rich & spiced red wine syrup, candied walnuts with whipped Madagascar vanilla cream


DAY 6

BREAKFAST

Turkish eggs with Aleppo butter & crusty fresh bread

Poached eggs on a bed of garlicky yoghurt with warming Aleppo chilli butter, pickled onions & mixed fresh herbs

Breakfast banana, oat choc chip muffins Superfood protein fruit smoothie

LUNCH

Greek spread

Homemade flat breads, creamy loaded hummus, herby tzatziki, smokey chicken skewers, Greek salad with Kalamata olives, grilled zucchini, fried chilli honey glazed halloumi & zingy lemon feta orzo pasta

CANAPES

Bruschetta

Local tomato onion basil with extra virgin olive oil & balsamic reduction on crostini

STARTER

Tuna crudo

Fresh tuna slices drenched in a zesty fresh citrus vinaigrette with capers, burnt orange segments & jalapeño

MAIN

Lobster tail with lemon butter sauce

BBQ grilled lobster coated in butter lemon sauce served with pomme puree, garlicky blackened green beans & parsley oil

DESSERT

Dark chocolate tart

with salted caramel, gold-dusted hazelnuts, raspberries & vanilla bean ice cream


DAY 7

BREAKFAST

Full English breakfast

Creamy farm-fresh scrambled eggs, crispy bacon, baked beans, crispy hash browns, wilted spinach & sausage

Citrus loaf with lemon marscapone & pistachios Fresh fruit platter

LUNCH

Grilled fresh tuna Niçoise salad

Fresh marinated grilled tuna steak with blanched green beans, red baby potatoes, hard boiled egg, local tomato, black olives & a citrus vinaigrette

CANAPES

Polenta rounds with olive tapenade & cherry tomato

STARTER

Homemade olive focaccia bread with fresh beetroot & pumpkin hummus

MAIN

Braised short-ribs à la française

Slow cooked beef short-ribs with buttery creamy polenta, roasted baby carrots, red wine reduction & kale dust

DESSERT

Deconstructed lemon meringue pie

Tangy lemon curd with torched meringue pillows, biscuit crumble & mint


DAY 8

BREAKFAST SEND-OFF

Eggs Benedict on a warm English muffin

Poached eggs, crispy bacon, grilled aspargus, arugula, homemade hollandaise sauce on a toasted English muffin

Greek yoghurt parfaits with berry compote & nutty granola
Fresh tropical fruit platter
Homemade cashew mylk

 
Rates are Inclusive
Season 2 PAX 3 PAX 4 PAX 5 PAX 6 PAX 7 PAX 8 PAX
Summer 2024 $63,500 $64,500 $65,500 $66,500 $67,500 $68,500 $69,500
Winter 2024 to 2025 $63,500 $64,500 $65,500 $66,500 $67,500 $68,500 $69,500
Summer 2025 $63,500 $64,500 $65,500 $66,500 $67,500 $68,500 $69,500

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

MINIMUM NIGHTS: 5, Inquire for less
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 nights.
BVI taxes & fees are included in the rate




SAINT MARTIN / ST BARTHS RELOCATION: 
Inquire for availability & relocation fee.

ST VINCENT & THE GRENADINES:
Charters available August-October. 

CHRISTMAS/NEW YEARS:

7 night minimum
CHRISTMAS 2025: 1-8 guests @ $95,000 
NEW YEARS 2025/26: 1-8 guests @ $105,000 - 12/29 start or later


Location Details Regardless of whether or not a vessel may or may not include taxes in the vessel's listed charter fees for British Virgin Islands charters, in general, no fees, port dues, nor taxes are included in the charter fee for any charter outside the British Virgin Islands unless otherwise agreed.

X

Available

X

Booked

X

Hold

X

Unavailable

  • : Cat
  • : 36 Feet
  • : 4.5 Feet
  • : 8
  • : 2024
  • : Sunreef Yachts
  • : 10kts
  • : 24kts
  • : Engines x 2 Generators x 2
  • : Yacht offers Rendezvous Diving only
  • : Kieran Burleigh
  • : Cayman Islands
  • : Yes
  • : 753533
Accommodations
Cabins: 4
Queen: 4
Single Cabins: 1
Showers: 4
Wash Basins: 4
Heads: -
Electric Heads: 4
Engine Details
Engines x 2 Generators x 2
Fuel Consumption: 80
Cruising Speed: 10kts
Max Speed: 24ktsUS Gall/Hr
Details
Refit: -
Helipad: No
Jacuzzi: Yes
A/C: Full
Locations
Winter Area: Bahamas, Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (BVI)
Summer Area: Caribbean Leewards, 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: Sat Phone
Cell Phone
Radio
# of Videos: -
# DVDs/Movies: Yes
# CD's: Yes
Camcorder: -
Books: Yes
Board Games: Yes
Sun Awning: Yes
Deck Shower: Yes
Bimini: Yes
Water Maker: Yes
Special Diets: Yes
Kosher: Inq
BBQ: Yes
# Dine In: 8
Minimum Age: 13
Generator: Yes
Inverter: Yes
Voltages: 110V/220V
Water Maker: Yes
Water Cap: 1000L
Ice Maker: Yes
Sailing Instructions: -
Internet Access: Onboard WIFI
Gay Charters: Yes
Nude: Yes
Hairdryers: Yes
# Port Hatches: Yes
Guests Smokes: No Smoking
Crew Smokes: No
Pets Aboard: No
Pet Type: -
Guest Pets: No
Children Ok: Yes
Hammock: -
Windscoops: -
Water Sports
Dinghy size: Highfield 460 Sport
Dinghy hp: 70HP
Dinghy # pax: 10
Water Skis Adult: -
Water Skis Kids: -
Jet Skis: -
Wave Runners: -
Kneeboard: -
Windsurfer: -
Snorkel Gear: Yes
Tube: 1
Scurfer: -
Wake Board: 1
Kayaks 1 Pax: 1
Kayaks (2 Pax): -
Floating Mats: Yes
Swim Platform: Yes
Boarding Ladder (Loc/Type): 2
Sailing Dinghy: -
Beach Games: Yes
Fishing Gear: Yes
Gear Type: -
Rods: -
Captain
Kieran Burleigh
Nation: Australian
Born: 1991
License: RYA YM Commercial
Chef
Kristy Dove
A dedicated and professional crew is at your service on Maria Therese, ensuring that every need is catered to with the highest level of luxury and relaxation. With a qualified private chef preparing gourmet meals and an extensive list of water toys for your enjoyment, every moment on board promises to be unforgettable. The crew’s expertise and hospitality will elevate your journey through paradise, making it an experience to cherish.

Captain Kieran Burleigh
With 16 years of maritime experience, including 3 years as a skilled boat builder and shipwright, Captain Kieran Burleigh brings a wealth of knowledge, expertise, and passion to every voyage. From captaining tall ships and luxury yachts to engineering on tugboats and barges, Kieran's versatile career reflects his dedication to the maritime industry and delivering seamless, world-class charters.
Kieran’s shipwright background enhances his ability to maintain and optimize vessels, ensuring reliability, safety, and performance. Combined with his calm demeanor, attention to detail, and strong leadership, Kieran creates an exceptional on-board atmosphere where both guests and crew feel confident and cared for.

When Not at Sea
When Kieran isn’t on the water professionally, he enjoys exploring the outdoors, camping, and taking his own boat out with friends and family. These personal pursuits fuel his passion for adventure and connection, making him a captain who truly understands the joy of being on the water.

With Captain Kieran Burleigh at the helm, guests can expect an unforgettable experience defined by professionalism, expertise, and a genuine love for life on the sea.


Chef Kirsty
Kirsty Dove brings her youthful energy and culinary expertise to every journey. At just 29 years old, she has already established herself as a chef of remarkable talent and creativity.
Having honed her skills in renowned establishments such as Red Room, Chef Warehouse, and Tintswalo, Kirsty blends fine dining techniques with a passion for innovation in the galley.

Kirsty holds a formal Culinary Arts Diploma accredited by City and Guilds, a testament to her dedication to mastering her craft. Her qualifications, combined with years of experience, ensure she delivers exceptional dining experiences tailored to your preferences.
Cooking for others is Kirsty’s true passion, and she takes pride in crafting personalized dishes that transform every meal into a memorable event.
When she’s not delighting guests with her culinary artistry, Kirsty enjoys embracing the outdoors. Whether horseback riding, snorkeling, sketching, or exploring nature, her adventurous spirit inspires her innovative creations onboard.
With Kirsty Dove as your chef, expect unforgettable flavors and a dining experience that reflects her dedication, skill, and love for the culinary arts.

Deckhand Rhett VanWyk
Rhett began his maritime career in 2023, driven by a lifelong love for the outdoors and a deep connection to the ocean. His passion for adventure and enthusiasm for the yachting lifestyle make him an invaluable member of the crew.
Rhett’s keen eye for detail ensures that every aspect of the vessel and guest experience is meticulously attended to, while his approachable and friendly personality creates a welcoming atmosphere on board. A team player through and through, Rhett’s energy and dedication contribute significantly to the success of every charter.

Whether assisting with deck operations, enhancing guest activities, or maintaining the yacht to the highest standards, Rhett’s commitment to excellence shines through. His adventurous spirit and positive demeanor ensure that guests feel cared for and their journey is unforgettable.


Stewardess Lyndsay Vos
A professional stewardess with over 11 years of experience in luxury hospitality and high-end service.
Passionate about the ocean and committed to delivering exceptional guest experiences, I bring a versatile
skill set tailored to the needs and expectations of discerning clientele.
Known for my sharp attention to detail, adaptability, and approachable demeanor, I excel in both team
environments and independent roles.
With a strong work ethic, technical proficiency, and a deep love for the sea, I am dedicated to creating
memorable moments for every guest.

DAY 1

Welcome charcuterie board

with a selection of fresh dips and spreads, crackers, homemade bread, cured meats, selection of cheeses & veg crudites

CANAPES

Crispy rice tuna tartare

Golden crispy sushi rice topped with creamy miso tuna tartare, pickled ginger & capers

STARTER

Homemade bao buns

Sticky miso sesame aubergine, pickled cucumber & roasted peanuts

MAIN

Rainbow sushi platter

An assortment of sushi rolls including teriyaki salmon california, tuna volcano roll with spicy mayo, tempura prawn with avocado, sweet chilli & lime mayo.

DESSERT

Spiced sticky date pudding

with miso caramel, & coconut ice cream

 

DAY 2

BREAKFAST

Loaded sourdough toast

with sesame avocado, local tomato, fried eggs, crispy bacon & Greek feta

Chocolate banana pastry with fresh berries Fresh fruit platter
Homemade fresh vanilla almond mylk

LUNCH

Chicken Caesar salad

Crispy Romaine lettuce, homemade creamy dressing, boiled egg, fresh sourdough croutons, grilled asparagus, candied walnuts & parmigiano reggiano shavings

CANAPES

Crunchy polenta fries with truffle aioli

STARTER

Tangy Gazpacho soup

A spanish classic cold soup made of a mixture of vegetables and spices served with homemade croutons & local micro herbs

MAIN

Pistachio crusted Seabass fillet

Crispy pistachio-coated & baked Seabass with creamy pea & mint puree, toasted lemon Israeli couscous & fresh apple slaw

DESSERT

Vanilla creme brûlée

A rich and creamy French custard topped with a layer of hard caramel served with shortbread wafer and fresh berries


DAY 3

BREAKFAST

Wholegrain waffles

with fresh berries, vanilla Greek yoghurt, salted caramel almond butter drizzle & maple syrup

Wonton egg cups with bacon, Greek feta & herbs Mixed fruit platter

LUNCH

Spanish mixed seafood Paella

Traditional Spanish Paella with a blend of smokey spices & a mix of prawns, mussels & calamari with a fresh green salad & warm crusty bread

CANAPES

Deviled eggs

with smoked salmon, caviar & herbs

STARTER

Fresh tetris watermelon, cucumber & feta salad

Cubed watermelon, honeydew melon, cucumber, Greek feta with red onion, black olives, mint & olive oil

MAIN

Grilled filet steak

with a silky parsnip puree, roasted cherry tomatoes & grilled onion with fragrant Chimichurri & emerald herb oil

DESSERT

Deconstructed cheesecake with berries

Creamy rich vanilla cheesecake with fresh mixed berries, raspberry puree, meringue shard & a biscuit crumble


DAY 4

BREAKFAST

Homemade bagels bar

with a topping bar of eggs, smoked salmon, cream cheese & veg Cardamom pancakes, orange blossom syrup & toasted almond flakes
Fresh orange, carrot & ginger juice

LUNCH

Thai citrus & peanut rice noodle salad

Rice noodles coasted in a tangy nutty sauce with shrimp, rainbow slaw, fresh pineapple, roasted peanuts, cilantro & crispy noodles on top

CANAPES

Coconut crusted shrimp

with sweet chilli aioli

STARTER

Plantain & avocado salad

Avocado, cherry tomato, pickled red onion, baked plantain with a cilantro jalapeño drizzle

MAIN

Caribbean mango Mahi Mahi curry

Panko crusted Mahi Mahi with a punchy mango curry sauce with coconut lime rice & a fresh pineapple salsa

DESSERT

Chocolate rum mousse

Rich dark chocolate mouse with rum & chilli with caramelised pineapple, dehydrated pineapple crisp & toasted coconut flakes


DAY 5

BREAKFAST

Loaded breakfast croissant

Warm croissant with sunny-side-up eggs, crispy bacon, cheddar cheese, local tomato & arugula

Coconut chia seed pudding with raspberry yoghurt Tropical fruit platter
Fresh pecan maple mylk

LUNCH

Za’atar spice baked salmon

with chunky avocado Greek salad, sweet potato puree & fresh crusty baguette

CANAPES

Charcuterie board

with a selection of fresh dips and spreads, crackers, cured meats, hard & soft cheeses, veg crudites & fruit

STARTER

Local tomatoes, creamy burrata cheese & emerald basil oil

MAIN

Golden pumpkin risotto with scallops

Creamy caramelised pumpkin risotto with seared buttery scallops, crispy pancetta, parmesan & local micro herbs

DESSERT

Ruby poached pears & vanilla cream

Pears poached in a rich & spiced red wine syrup, candied walnuts with whipped Madagascar vanilla cream


DAY 6

BREAKFAST

Turkish eggs with Aleppo butter & crusty fresh bread

Poached eggs on a bed of garlicky yoghurt with warming Aleppo chilli butter, pickled onions & mixed fresh herbs

Breakfast banana, oat choc chip muffins Superfood protein fruit smoothie

LUNCH

Greek spread

Homemade flat breads, creamy loaded hummus, herby tzatziki, smokey chicken skewers, Greek salad with Kalamata olives, grilled zucchini, fried chilli honey glazed halloumi & zingy lemon feta orzo pasta

CANAPES

Bruschetta

Local tomato onion basil with extra virgin olive oil & balsamic reduction on crostini

STARTER

Tuna crudo

Fresh tuna slices drenched in a zesty fresh citrus vinaigrette with capers, burnt orange segments & jalapeño

MAIN

Lobster tail with lemon butter sauce

BBQ grilled lobster coated in butter lemon sauce served with pomme puree, garlicky blackened green beans & parsley oil

DESSERT

Dark chocolate tart

with salted caramel, gold-dusted hazelnuts, raspberries & vanilla bean ice cream


DAY 7

BREAKFAST

Full English breakfast

Creamy farm-fresh scrambled eggs, crispy bacon, baked beans, crispy hash browns, wilted spinach & sausage

Citrus loaf with lemon marscapone & pistachios Fresh fruit platter

LUNCH

Grilled fresh tuna Niçoise salad

Fresh marinated grilled tuna steak with blanched green beans, red baby potatoes, hard boiled egg, local tomato, black olives & a citrus vinaigrette

CANAPES

Polenta rounds with olive tapenade & cherry tomato

STARTER

Homemade olive focaccia bread with fresh beetroot & pumpkin hummus

MAIN

Braised short-ribs à la française

Slow cooked beef short-ribs with buttery creamy polenta, roasted baby carrots, red wine reduction & kale dust

DESSERT

Deconstructed lemon meringue pie

Tangy lemon curd with torched meringue pillows, biscuit crumble & mint


DAY 8

BREAKFAST SEND-OFF

Eggs Benedict on a warm English muffin

Poached eggs, crispy bacon, grilled aspargus, arugula, homemade hollandaise sauce on a toasted English muffin

Greek yoghurt parfaits with berry compote & nutty granola
Fresh tropical fruit platter
Homemade cashew mylk

 
Rates are Inclusive
Season 2 PAX 3 PAX 4 PAX 5 PAX 6 PAX 7 PAX 8 PAX
Summer 2024 $63,500 $64,500 $65,500 $66,500 $67,500 $68,500 $69,500
Winter 2024 to 2025 $63,500 $64,500 $65,500 $66,500 $67,500 $68,500 $69,500
Summer 2025 $63,500 $64,500 $65,500 $66,500 $67,500 $68,500 $69,500

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
<p><span style="color: b700b7;"><strong>MINIMUM NIGHTS: 5, Inquire for less<br /></strong>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 nights.<strong><span style="color: #b96ad9;"><br /></span></strong></span><span style="color: ff0000;"><span style="color: #000000;"><strong>BVI taxes & fees are included in the rate</strong></span></span></p>

<span style="font-size: 12pt;"><br /></span><strong><u>SAINT MARTIN / ST BARTHS RELOCATION:</u> </strong><br /> Inquire for availability & relocation fee.<br /><br /><strong><u>ST VINCENT & THE GRENADINES:</u> <br /></strong>Charters available August-October. </span></span><span style="color: ff0000;"><span style="color: 000000;"><strong><u><br /><br />CHRISTMAS/NEW YEARS:</u></strong> <br />7 night minimum<br /><strong>CHRISTMAS 2025:</strong> 1-8 guests @ $95,000 <br /><strong>NEW YEARS 2025/26: </strong> 1-8 guests @ $105,000 - 12/29 start or later</span></span>

<b>Location Details</b> Regardless of whether or not a vessel may or may not include taxes in the vessel's listed charter fees for British Virgin Islands charters, in general, no fees, port dues, nor taxes are included in the charter fee for any charter outside the British Virgin Islands unless otherwise agreed.
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