MIRA SOL
Mira Sol Yacht Charter
Embark on an unforgettable voyage aboard Mira Sol, a stunning Lagoon 560 sailing catamaran that perfectly blends luxury, adventure, and relaxation. Designed for those who seek both comfort and excitement on the open sea, this magnificent yacht offers breathtaking panoramic views, state-of-the-art amenities, and endless opportunities for thrilling water activities. Whether you’re gliding across the waves, fishing in deep waters, or simply basking in the warmth of the sun, Mira Sol promises an experience like no other.
Unmatched Comfort and Elegance
With its bespoke hardtop bimini covering the flybridge, Mira Sol ensures a shaded and breezy retreat where guests can take in the spectacular ocean vistas while cruising or at anchor. Inside, this catamaran is crafted for supreme comfort, offering three spacious queen cabins, each with plush bedding and stylish en-suite facilities. The interior exudes sophistication, creating a welcoming atmosphere that feels both modern and serene.
The Ultimate Onboard Experience
Aboard Mira Sol, every moment is filled with excitement and relaxation. The yacht is a haven for water sports enthusiasts, boasting an extensive collection of gear for deep-sea fishing, snorkeling, and thrilling rides across the waves. Dive into the crystal-clear waters with high-performance underwater scooters, or embrace the rush of adventure with a wakeboard, kneeboard, and inflatable tubes towed behind the tender. When it’s time to unwind, floating mats provide the perfect setting to drift peacefully on the water, soaking in the sun and serenity of the sea.
Sustainable and Modern Upgrades
Beyond luxury and adventure, Mira Sol is equipped with enhanced sustainability features, ensuring an eco-friendly sailing experience. With increased solar power, guests can enjoy a seamless journey powered by the sun. The yacht also boasts new flybridge upholstery and an upgraded trampoline, adding to the comfort and style of your voyage.
Secure Your Exclusive Getaway Today
Set sail on Mira Sol and indulge in a world where luxury meets adventure. Whether you’re seeking the thrill of the open ocean or the tranquility of a sun-drenched escape, this catamaran delivers an unparalleled yachting experience. Book your charter today and embark on the journey of a lifetime!
3 Queens
New Flybridge Upholstery
New Trampoline
Increased Solar Power
Mira Sol has had extensive refit work done since 2022. These items include:
- Custom hard top over flybridge with LED lights
- New upholstery in forward and aft cockpits
- 2850 watts of solar panels on top of fly bridge and aft above tender, creating additional shade
- Custom drop down shade and weather enclosure in fly bridge
- Custom drop down shade and weather enclosure for cockpit
- 30,000 watts of Battleborn lithium batteries
- New Maretron electrical system, replacing the E-Plex
- 13' AB center console tender with 60 hp Yamaha engine. Total of 65 hours on them
- New galley items include Ninja coffee maker, espresso machine, bread maker, Breville convection air fryer, as well as new plates, cups, silverware, napkins, and table decorations
- Two new Rainmain 40gph watermakers
- Refit on HVAC with new power controllers and water pump
- Two ice makers
- New 10 cu' fridge freezer, 4.4cu' fridge, 3.4 cu' freezer, and 3 cu' powered cooler
- New LG dishwasher
- New Fusion sound system with 4 zones
- New bed linens, towels, beach towels
- Starlink internet
| Accommodations | |
|---|---|
| Cabins: | 3 |
| Queen: | 3 |
| Single Cabins: | 1 |
| Showers: | 3 |
| Electric Heads: | 3 |
| Engine Details | |
|---|---|
| Yanmar 110hp x2, Onan Cummins 17.5kw | |
| Fuel Consumption: | - |
| Cruising Speed: | 8 |
| Max Speed: | 12US Gall/Hr |
| Details | |
|---|---|
| Type: | Cat |
| Beam: | 31 Feet |
| Draft: | 5 Feet |
| Pax: | 6 |
| Refit: | 2023 |
| YearBuilt: | 2014 |
| Builder: | Lagoon |
| Engines: | Yanmar 110hp x2, Onan Cummins 17.5kw |
| JetSkis: | No |
| Flag: | US |
| SatTv: | No |
| RegNum: | 1279533 |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (BVI) |
| Summer Area: | Caribbean Virgin Islands (BVI) |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | Starlink internet |
| Camcorder: | No |
| Books: | Yes |
| Board Games: | Yes |
| Deck Shower: | Yes |
| Water Maker: | Yes |
| Special Diets: | Yes |
| Kosher: | No |
| BBQ: | Yes |
| Minimum Age: | 1 |
| Inverter: | Yes |
| Voltages: | 110v |
| Water Maker: | Yes |
| Ice Maker: | Yes |
| Sailing Instructions: | No |
| Internet Access: | Onboard WIFI |
| Hairdryers: | Yes |
| Guests Smokes: | Sugar Scoops only |
| Crew Smokes: | No |
| Pets Aboard: | Yes |
| Hammock: | No |
| Water Sports | |
|---|---|
| Dinghy size: | 14' Highfield |
| Dinghy hp: | 60hp |
| Water Skis Adult: | No |
| Water Skis Kids: | No |
| Jet Skis: | No |
| Kneeboard: | Yes |
| Windsurfer: | No |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | No |
| Wake Board: | Yes |
| 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 Penn Deep Sea & 2 Penn Spinn |
| Rods: | 5 |
Julle is an ”easy-going” Finn. He has been sailing since he was a little boy – 44+ years. He has had career assignments as a charter yacht skipper, tour leader, instructor, delivery skipper, and product research skipper for various companies. He has been in command of yachts up to 110’. Julle graduated in 2004 from Turku university Finland with a Master of Science in environmental geology. Julle is also trained as a special education teacher and real estate manager. Julle’s adventures have taken him: across the Atlantic and Pacific oceans, to Thailand & Burma, the Caribbean including BVI, St Martin, St. Barts, Grenada, and Venezuela. In addition, Julle has sailed the Bahamas and Cuba, as well as extensively around the Med including Italy, Montenegro, Greece, Croatia, Turkey, the Baltic sea, and more! In his journeys aboard private, delivery, and charter yachts, he has amassed over 100,000Nm and has lots of stories to tell!
Chef Anna
Julle met Anna in Santorini, Greece where she was working in a restaurant that he picked up charter guests at each week. Her fantastic cuisine and warm personality caught his heart and the rest is ”History”. Together they have sailed to many parts of the world catering to many exclusive guests. Anna’s career has included being a chef, hostess, deckhand, first mate, and stewardess. She is a fun-loving Greek lady. Over the past 9 years, she has been sailing with Julle around Greece, the Caribbean, Mexico & Belize, Italy, Croatia, Malta, Montenegro, and Turkey. Anna has a very strong background in food, hospitality, and customer care. She graduated as a graphic designer from Athens Akto Art & Design College in Greece. She has been in the fine dining industry since 1997 specializing in Mediterranean cuisine (Greek and Italian). When you taste her food and see her beautifully table setting, you will say ” Bravo ” for her meal prepared just for you!
DAY BREAK
Coffee, tea, fruit juices, muesli or cereal with yogurt and honey, toast and jam, and a tropical fruit platter.
Eggs Benedict
Poached eggs served on a toasted English muffin with hollandaise sauce.
Spanish Frittata
A baked egg dish with classic Spanish-style ingredients.
Egg Muffins with Vegetables
Baked egg muffins with mixed vegetables.
Avocado, Prosciutto & Egg Toast
Toasted bread topped with avocado, prosciutto, and egg.
Baked Egg Cups with Ham & Cheese
Oven-baked eggs with ham and melted cheese.
Cold Meat & Cheese Platter
Selection of cold meats and cheeses served with fresh croissants.
Omelet with Sausage & Cheese
Made-to-order omelet with sausage and cheese.
MIDDAY
Seared Tuna with Sesame Salad
Lightly seared tuna served over a sesame seed salad.
Moussaka
Classic layered dish with rich, savory flavors.
Beef Burgers
Grilled beef burgers served with traditional accompaniments.
Spinach Pie with Greek Salad
Savory spinach pie served alongside a fresh Greek salad.
Caribbean Chicken Salad
Chicken served with fresh greens and island-inspired flavors.
Melon, Prosciutto & Gouda Salad
Sweet melon paired with prosciutto and gouda cheese.
Greek Souvlaki Pita
Grilled souvlaki served in warm pita bread.
HORS D’OEUVRES
Shrimp Guacamole Bites
Shrimp served atop guacamole in bite-sized portions.
Mini Taco Bites
Small tacos with classic fillings.
Italian Sushi with Burrata & Prosciutto
Rolled bites with burrata and prosciutto.
Charcuterie Board
Selection of cured meats, cheeses, and accompaniments.
Classic Bruschetta
Toasted bread topped with fresh tomato mixture.
Meatball Cheese Bites
Savory meatballs with melted cheese.
Tortilla Chips with Salsa
Crispy chips served with fresh salsa.
MAIN
Caramelized Onion & Brie Tart Starter
Flaky tart filled with caramelized onions and brie.
Carrot & Ginger Soup Starter
Smooth soup with carrot and ginger.
Steamed Mussels Starter
Served with garlic lemon sauce.
Scallops with Romesco Sauce Starter
Seared scallops paired with romesco sauce.
Salad with Crispy Bacon & Blue Cheese Starter
Fresh greens with crispy bacon and blue cheese.
Caprese Salad Starter
Tomato, mozzarella, and basil.
Shrimp Salad Starter
Fresh salad topped with shrimp.
Sweet & Spicy Grilled Mahi Mahi
Served with rice and beurre blanc sauce.
Pork Tenderloin
Served with tricolore peppers.
Grilled Lobster
Served with hand-made fries and garlic butter sauce.
Filet Mignon
Served with potato purée, mushrooms, and prosecco sauce.
Red Snapper
Served with carrot and cauliflower purée and orange vinaigrette salad.
Lamb Shanks
Served with garlic roasted potatoes.
Seafood Pasta
Pasta with mussels and shrimp.
DESSERT
Chocolate Rum Cake
Rich cake infused with rum.
Panna Cotta
Smooth and creamy Italian-style dessert.
Crème Brûlée
Classic custard with caramelized sugar top.
Baklava
Layered pastry with nuts and syrup.
Cheesecake
Creamy baked cheesecake.
Tiramisu
Coffee-flavored layered dessert.
Chocolate Lava Cake
Warm chocolate cake served with ice cream.
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX | 9 PAX | 10 PAX | 11 PAX | 12 PAX |
|---|---|---|---|---|---|---|---|---|---|---|---|
| Winter 2025 to 2026 | $26,000 | $26,500 | $27,000 | $27,500 | $28,000 | ||||||
| Summer 2026 | $26,000 | $26,500 | $27,000 | $27,500 | $28,000 | ||||||
| Winter 2026 to 2027 | $26,000 | $26,500 | $27,000 | $27,500 | $28,000 | ||||||
| Summer 2027 | $26,000 | $26,500 | $27,000 | $27,500 | $28,000 |
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
• Virgin Islands (USVI & BVI)
Base Port
• West End – Tortola, BVI
• Additional pick-up/drop-off available in Tortola, BVI
• USVI ports available on request (Contact us for details)
Yacht Status & Operations
• Based in Tortola, BVI
• BVI pick-up/drop-off preferred
• USVIf pick-ups/drop-offs accepted with advance approval
Customs Fees & Cruising Permits
• Included
Rates & Terms
Minimum charter nights
• 5-night minimum
• Shorter charters considered on request
Short-Term Charter Rate Calculations
• 6 nights = weekly rate ÷ 7 × 6
• 5 nights or less = weekly rate ÷ 6 × number of nights
Sleep Aboard Option
Enjoy a relaxed evening onboard before your charter begins.
• Offered at 50% of the daily rate
• Boarding available after 4:00 PM
• Includes snacks, welcome cocktails & continental breakfast
• Dinner ashore at guest expense
• Excludes Christmas & New Year’s weeks
Dinning Options- The number of meals listed are based on a 7 night charter
Full-Board Plan – Great for guests who want a fully onboard culinary experience
• 7 breakfasts, 7 lunches & 7 dinners onboard
• Standard plan included in your charter rate
Half-Board Plan – Ideal for guests who enjoy dining ashore
• 7 breakfasts, 4 lunches & 3 dinners onboard
• 3 lunches & 4 dinners ashore (guest expense)
• $150 per person discount
Local Fare Meal Plan – A taste of Caribbean cuisine
• 7 breakfasts, 5 lunches & 6 dinners onboard
• 2 lunches & 1 dinner ashore (guest expense)
• $75 per person discount
Holiday Rates 2026 / 2027 Season
Holiday season pricing is full-board only, 7 nights and a 48 turn is required
Christmas Week
• $31,000 | 2–6 guests
• Must end on or before December 26
New Year’s Week
• $34,000 | 2–6 guests
• May not start prior to December 27
Important Notes
• Charter waiver required in addition to standard contract
• Please inquire for BVI port availability due to annual limit
*Gratuities For Crew Accepted Directly Via - Wire Transfer, Cash
X
Available
X
Booked
X
Hold
X
Unavailable
- : Cat
- : 31 Feet
- : 5 Feet
- : 6
- : 2023
- : 2014
- : Lagoon
- : 8
- : 12
- : Yanmar 110hp x2, Onan Cummins 17.5kw
- : No
- : No
- : Yacht offers Rendezvous Diving only
- : Julle Gylling
- : US
- : No
- : 1279533
| Accommodations | |
|---|---|
| Cabins: | 3 |
| Queen: | 3 |
| Single Cabins: | 1 |
| Showers: | 3 |
| Wash Basins: | 3 |
| Heads: | 3 |
| Electric Heads: | 3 |
| Engine Details | |
|---|---|
| Yanmar 110hp x2, Onan Cummins 17.5kw | |
| Fuel Consumption: | - |
| Cruising Speed: | 8 |
| Max Speed: | 12US Gall/Hr |
| Details | |
|---|---|
| Refit: | 2023 |
| Helipad: | No |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (BVI) |
| Summer Area: | Caribbean Virgin Islands (BVI) |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | Starlink internet |
| # of Videos: | - |
| # DVDs/Movies: | Yes |
| # CD's: | Yes |
| Camcorder: | No |
| Books: | Yes |
| Board Games: | Yes |
| Sun Awning: | No |
| Deck Shower: | Yes |
| Bimini: | No |
| Water Maker: | Yes |
| Special Diets: | Yes |
| Kosher: | No |
| BBQ: | Yes |
| # Dine In: | 6 |
| Minimum Age: | 1 |
| Generator: | Yes |
| Inverter: | Yes |
| Voltages: | 110v |
| Water Maker: | Yes |
| Water Cap: | - |
| Ice Maker: | Yes |
| Sailing Instructions: | No |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Inq |
| Nude: | No |
| Hairdryers: | Yes |
| # Port Hatches: | Yes |
| Guests Smokes: | Sugar Scoops only |
| Crew Smokes: | No |
| Pets Aboard: | Yes |
| Pet Type: | Inquire |
| Guest Pets: | No |
| Children Ok: | Yes |
| Hammock: | No |
| Windscoops: | No |
| Water Sports | |
|---|---|
| Dinghy size: | 14' Highfield |
| Dinghy hp: | 60hp |
| Dinghy # pax: | 8 |
| Water Skis Adult: | No |
| Water Skis Kids: | No |
| Jet Skis: | No |
| Wave Runners: | No |
| Kneeboard: | Yes |
| Windsurfer: | No |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | No |
| Wake Board: | Yes |
| 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 Penn Deep Sea & 2 Penn Spinn |
| Rods: | 5 |
Julle is an ”easy-going” Finn. He has been sailing since he was a little boy – 44+ years. He has had career assignments as a charter yacht skipper, tour leader, instructor, delivery skipper, and product research skipper for various companies. He has been in command of yachts up to 110’. Julle graduated in 2004 from Turku university Finland with a Master of Science in environmental geology. Julle is also trained as a special education teacher and real estate manager. Julle’s adventures have taken him: across the Atlantic and Pacific oceans, to Thailand & Burma, the Caribbean including BVI, St Martin, St. Barts, Grenada, and Venezuela. In addition, Julle has sailed the Bahamas and Cuba, as well as extensively around the Med including Italy, Montenegro, Greece, Croatia, Turkey, the Baltic sea, and more! In his journeys aboard private, delivery, and charter yachts, he has amassed over 100,000Nm and has lots of stories to tell!
Chef Anna
Julle met Anna in Santorini, Greece where she was working in a restaurant that he picked up charter guests at each week. Her fantastic cuisine and warm personality caught his heart and the rest is ”History”. Together they have sailed to many parts of the world catering to many exclusive guests. Anna’s career has included being a chef, hostess, deckhand, first mate, and stewardess. She is a fun-loving Greek lady. Over the past 9 years, she has been sailing with Julle around Greece, the Caribbean, Mexico & Belize, Italy, Croatia, Malta, Montenegro, and Turkey. Anna has a very strong background in food, hospitality, and customer care. She graduated as a graphic designer from Athens Akto Art & Design College in Greece. She has been in the fine dining industry since 1997 specializing in Mediterranean cuisine (Greek and Italian). When you taste her food and see her beautifully table setting, you will say ” Bravo ” for her meal prepared just for you!
DAY BREAK
Coffee, tea, fruit juices, muesli or cereal with yogurt and honey, toast and jam, and a tropical fruit platter.
Eggs Benedict
Poached eggs served on a toasted English muffin with hollandaise sauce.
Spanish Frittata
A baked egg dish with classic Spanish-style ingredients.
Egg Muffins with Vegetables
Baked egg muffins with mixed vegetables.
Avocado, Prosciutto & Egg Toast
Toasted bread topped with avocado, prosciutto, and egg.
Baked Egg Cups with Ham & Cheese
Oven-baked eggs with ham and melted cheese.
Cold Meat & Cheese Platter
Selection of cold meats and cheeses served with fresh croissants.
Omelet with Sausage & Cheese
Made-to-order omelet with sausage and cheese.
MIDDAY
Seared Tuna with Sesame Salad
Lightly seared tuna served over a sesame seed salad.
Moussaka
Classic layered dish with rich, savory flavors.
Beef Burgers
Grilled beef burgers served with traditional accompaniments.
Spinach Pie with Greek Salad
Savory spinach pie served alongside a fresh Greek salad.
Caribbean Chicken Salad
Chicken served with fresh greens and island-inspired flavors.
Melon, Prosciutto & Gouda Salad
Sweet melon paired with prosciutto and gouda cheese.
Greek Souvlaki Pita
Grilled souvlaki served in warm pita bread.
HORS D’OEUVRES
Shrimp Guacamole Bites
Shrimp served atop guacamole in bite-sized portions.
Mini Taco Bites
Small tacos with classic fillings.
Italian Sushi with Burrata & Prosciutto
Rolled bites with burrata and prosciutto.
Charcuterie Board
Selection of cured meats, cheeses, and accompaniments.
Classic Bruschetta
Toasted bread topped with fresh tomato mixture.
Meatball Cheese Bites
Savory meatballs with melted cheese.
Tortilla Chips with Salsa
Crispy chips served with fresh salsa.
MAIN
Caramelized Onion & Brie Tart Starter
Flaky tart filled with caramelized onions and brie.
Carrot & Ginger Soup Starter
Smooth soup with carrot and ginger.
Steamed Mussels Starter
Served with garlic lemon sauce.
Scallops with Romesco Sauce Starter
Seared scallops paired with romesco sauce.
Salad with Crispy Bacon & Blue Cheese Starter
Fresh greens with crispy bacon and blue cheese.
Caprese Salad Starter
Tomato, mozzarella, and basil.
Shrimp Salad Starter
Fresh salad topped with shrimp.
Sweet & Spicy Grilled Mahi Mahi
Served with rice and beurre blanc sauce.
Pork Tenderloin
Served with tricolore peppers.
Grilled Lobster
Served with hand-made fries and garlic butter sauce.
Filet Mignon
Served with potato purée, mushrooms, and prosecco sauce.
Red Snapper
Served with carrot and cauliflower purée and orange vinaigrette salad.
Lamb Shanks
Served with garlic roasted potatoes.
Seafood Pasta
Pasta with mussels and shrimp.
DESSERT
Chocolate Rum Cake
Rich cake infused with rum.
Panna Cotta
Smooth and creamy Italian-style dessert.
Crème Brûlée
Classic custard with caramelized sugar top.
Baklava
Layered pastry with nuts and syrup.
Cheesecake
Creamy baked cheesecake.
Tiramisu
Coffee-flavored layered dessert.
Chocolate Lava Cake
Warm chocolate cake served with ice cream.
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX |
|---|---|---|---|---|---|
| Winter 2025 to 2026 | $26,000 | $26,500 | $27,000 | $27,500 | $28,000 |
| Summer 2026 | $26,000 | $26,500 | $27,000 | $27,500 | $28,000 |
| Winter 2026 to 2027 | $26,000 | $26,500 | $27,000 | $27,500 | $28,000 |
| Summer 2027 | $26,000 | $26,500 | $27,000 | $27,500 | $28,000 |
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
• Virgin Islands (USVI & BVI)
Base Port
• West End – Tortola, BVI
• Additional pick-up/drop-off available in Tortola, BVI
• USVI ports available on request (Contact us for details)
Yacht Status & Operations
• Based in Tortola, BVI
• BVI pick-up/drop-off preferred
• USVIf pick-ups/drop-offs accepted with advance approval
Customs Fees & Cruising Permits
• Included
Rates & Terms
Minimum charter nights
• 5-night minimum
• Shorter charters considered on request
Short-Term Charter Rate Calculations
• 6 nights = weekly rate ÷ 7 × 6
• 5 nights or less = weekly rate ÷ 6 × number of nights
Sleep Aboard Option
Enjoy a relaxed evening onboard before your charter begins.
• Offered at 50% of the daily rate
• Boarding available after 4:00 PM
• Includes snacks, welcome cocktails & continental breakfast
• Dinner ashore at guest expense
• Excludes Christmas & New Year’s weeks
Dinning Options- The number of meals listed are based on a 7 night charter
Full-Board Plan – Great for guests who want a fully onboard culinary experience
• 7 breakfasts, 7 lunches & 7 dinners onboard
• Standard plan included in your charter rate
Half-Board Plan – Ideal for guests who enjoy dining ashore
• 7 breakfasts, 4 lunches & 3 dinners onboard
• 3 lunches & 4 dinners ashore (guest expense)
• $150 per person discount
Local Fare Meal Plan – A taste of Caribbean cuisine
• 7 breakfasts, 5 lunches & 6 dinners onboard
• 2 lunches & 1 dinner ashore (guest expense)
• $75 per person discount
Holiday Rates 2026 / 2027 Season
Holiday season pricing is full-board only, 7 nights and a 48 turn is required
Christmas Week
• $31,000 | 2–6 guests
• Must end on or before December 26
New Year’s Week
• $34,000 | 2–6 guests
• May not start prior to December 27
Important Notes
• Charter waiver required in addition to standard contract
• Please inquire for BVI port availability due to annual limit
*Gratuities For Crew Accepted Directly Via - Wire Transfer, Cash
