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MISCHIEVOUS

$93,000 - $104,000 / WEEK
MISCHIEVOUS - 2
Saloon
MISCHIEVOUS - 3
Saloon
MISCHIEVOUS - 4
Saloon
MISCHIEVOUS - 5
Galley
MISCHIEVOUS - 6
Primary Cabin
MISCHIEVOUS - 7
Primary Cabin
MISCHIEVOUS - 8
Bathroom
MISCHIEVOUS - 9
Guest cabin
MISCHIEVOUS - 10
Flybridge
MISCHIEVOUS - 11
Flybridge
MISCHIEVOUS - 12
Forward Terrace
MISCHIEVOUS - 13
Moments of Joy
MISCHIEVOUS - 14
Aft deck
MISCHIEVOUS - 15
Cheers
MISCHIEVOUS - 16
Beach Deck
MISCHIEVOUS - 17
Beach Deck
MISCHIEVOUS - 18
Mischievous
MISCHIEVOUS - 19
Water Sports
MISCHIEVOUS - 20
MISCHIEVOUS - 21
MISCHIEVOUS - 22
MISCHIEVOUS - 23
MISCHIEVOUS - 24
MISCHIEVOUS - 25
MISCHIEVOUS - 26
MISCHIEVOUS - 27
MISCHIEVOUS - 28
MISCHIEVOUS - 29
MISCHIEVOUS - 30
MISCHIEVOUS - 31
MISCHIEVOUS - 32
MISCHIEVOUS - 33
MISCHIEVOUS - 34
MISCHIEVOUS - 35
MISCHIEVOUS - 36
MISCHIEVOUS - 37
MISCHIEVOUS - 38

Mischievous is a stunning luxury catamaran, launched in the summer of 2024 by the renowned Sunreef shipyard. This Sunreef 80 model exudes sophistication with its elegant, light-filled interior and striking navy blue hull, designed to captivate the senses. The yacht features expansive deck space ideal for entertaining, including sun loungers on both the fore and aft decks, adjustable circular day beds on the flybridge, and a bespoke beach club seamlessly integrated into the swim platform, providing a shaded oasis from the Caribbean sun. Guests can savor refreshing iced cocktails at their leisure, with three strategically placed ice makers ensuring a constant supply of perfectly chilled drinks throughout the day.

Accommodation for up to 12 guests, upon confirmation of the group composition. Please Note: This arrangement would include 5 couples with 2 children, sharing a stateroom exclusively with one couple. Otherwise, Yacht is limited to a maximum of 10 adults.

4 double cabins with queen beds and a 5th cabin starboard aft with a bunk bed consisting of a single and a double bed, along with an additional single bed (see layout).

BUILT/REFIT
YEAR
2024
YACHT
LENGTH
78 Ft
NUMBER OF
CABINS
5
NUMBER OF
GUESTS
12
TOTAL
CREW
4
CHARGES
FROM
$93,000
Accommodations
Cabins: 5
Queen: 4
Single Cabins: 1
Showers: 5
Electric Heads: 5
Engine Details
2 x 225HP John Deere
Fuel Consumption: 30
Cruising Speed: 7-10 kts
Max Speed: -
Details
Type: Cat
Beam: 11.53 Metres
Draft: 2.20 Metres
Pax: 12
YearBuilt: 2024
Builder: Sunreef Yachts
Engines: 2 x 225HP John Deere
Flag: Cayman Islands
RegNum: 753549
Jacuzzi: No
A/C: Full
Locations
Winter Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (BVI)
Summer Area: Caribbean Virgin Islands (US/BVI), 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: Starlink
Camcorder: -
Books: -
Board Games: Yes
Deck Shower: Yes
Water Maker: Yes - 2
Special Diets: Inq
Kosher: Inq
BBQ: Yes
Minimum Age: Water safe
Inverter: 3x 3000
Voltages: 110V & 220V
Water Maker: Yes - 2
Ice Maker: Yes
Sailing Instructions: -
Internet Access: Onboard WIFI
Hairdryers: Yes
Guests Smokes: Not Allowed
Crew Smokes: Inq
Pets Aboard: No
Hammock: Yes
Water Sports
Dinghy size: Williams
Dinghy hp: 110HP
Water Skis Adult: 1
Water Skis Kids: 1
Jet Skis: -
Kneeboard: Yes
Windsurfer: -
Snorkel Gear: 10
Tube: Yes
Scurfer: -
Wake Board: -
Kayaks 1 Pax: No
Kayaks (2 Pax): 2
Floating Mats: 3
Swim Platform: -
Boarding Ladder (Loc/Type): Hydraulic Swim Platform
Sailing Dinghy: -
Beach Games: -
Fishing Gear: Yes
Gear Type: Trolling
Rods: 3
Captain
Scott Smith / James Brown
Nation: British
Languages: English, Spanish, German
Chef
Niki May Smith / Isabella Joyner
Nation: British
NOTE: Captain and Chef work on a rotational basis:
Scott and Nikki: 31 January - 9 May 2025

Captain Scott and Yacht Chef Niki share an easygoing, amicable nature, shaped by a lifetime spent around boats in the Channel Isles. Their deep-rooted love for the sea comes from over 20 years of hands-on experience navigating the Mediterranean, Caribbean, and Pacific islands. With a wealth of expertise in both private and charter yachts, they have honed their skills to deliver exceptional luxury service. Their passion for sailing, combined with their dedication to hospitality, ensures an unforgettable charter experience for their guests.

Captain Scott: With an unwavering love for the sea and anything that floats, Scott is the kind of captain who makes every journey unforgettable. His passion for a well-kept deck and classic yacht etiquette ensures a seamless sailing experience, while his adventurous spirit makes him most at home on the open ocean, sharing new experiences with his guests.
A natural with children, Scott has a special talent for inspiring even the most dedicated digital natives to swap their screens for hands-on nautical adventures. Whether teaching sailing skills or crafting sensational cocktails, he brings an effortless charm to life on board. His legendary ability to conjure up a spectacular cheese board party—anytime, anywhere—adds to the magic of the voyage.
Aboard Mischievous, Scott leads a professional and dedicated crew that prioritizes guest comfort and safety, ensuring an exceptional and truly memorable charter experience.

Chef Niki: Bursting with energy and a passion for well-being, Niki is dedicated to creating an unforgettable experience for every guest on board. Whether it’s crafting exquisite cuisine, leading beachside workouts, or ensuring everyone is relaxed and pampered, she brings warmth, adventure, and indulgence to life at sea.
For the explorers, Niki is your guide to hidden treasures—whether it’s hunting for fresh coconuts, spotting vibrant clownfish, or snorkeling alongside her favorite turtle (subject to the turtle’s availability, of course!). If adventure isn’t on your agenda, simply kick back and unwind on deck while Niki and the crew cater to your every need, serving up gourmet delights and refreshing, exotic cocktails.
With her boundless enthusiasm and culinary mastery, Niki ensures that every moment on board is filled with flavor, fun, and five-star hospitality.

James & Isabella: 9 May - 23 August 2025

Captain James: Cumbrian-born James discovered his passion for the ocean during his teenage years. At just 16, he sailed from Liverpool to Norway, an experience that sparked a lifelong love for the sea. This passion led him to crew on an Atlantic crossing and volunteer to teach sailing to youth aboard a 72-ft ex-round-the-world racing yacht.

James later moved to Greece, where he taught sailing on yachts and loves to share his passion and this is were he met his partner, Isabella and Together, they began captaining charters in the Caribbean in 2017, exploring destinations such as St. Martin, Anguilla, St. Barts, the BVI, St. Vincent & the Grenadines, St Lucia and the Bahamas. Their adventures have also taken them to chartering in the Mediterranean in location like Greece, Malta, Croatia, France, Italy, and Spain.

James shares his love of the ocean through diving and water sports. His hobbies include diving ,e-foil wakeboarding, hiking, and baking delicious sweet treats in the galley, captain James loves to add playful touch to every charter. With his wealth of experience and vibrant energy, James ensures every guest enjoys an unforgettable journey on board mischievous

Born and raised on the Isle of Wight, her father, a chef, was able to teach her a base knowledge in French and British bistro cuisine. Isabella then went on to become a private chef in the French alps and in her summertimes she worked as a watersports instructor for paddlesports. She also completed a summer onboard superyachts as a crew chef at just 23 years old.

After meeting her now fiancé James, she was able to team up with him and they began running high end luxury charters on catamarans as chef in both the Caribbean islands and all across the Mediterranean.

Chef Isabella: Has a serious focus on fresh healthy and innovative flavour combinations and takes great inspiration from chefs around the world to plan her menus carefully for each guest.
Her love for Asian fusion cuisine is present in her menus but Isabella doesn’t forget her roots in French bistro cuisine and her passion for Mediterranean cooking too!
These skills mean Isabella is able to take her guests on a journey through her culinary talents whilst they are onboard.

In her spare time she spent it focusing on bettering her skills in the galley by doing courses at Ashburton Cookery School.
Isabella has a passion for the ocean and loved sail racing and dinghy sailing.
Isabella’s hobbies include diving and a keen interest in photography and videography and collects vintage film cameras

Stewardess Lana: Hailing from Atlanta, Georgia, Lana brings over a decade of experience in hospitality, driven by her passion for delivering exceptional service. With a degree in Hospitality Management from Auburn University, she has honed her skills through diverse roles, including managing a resort on the Big Island of Hawaii and working at prestigious luxury establishments such as The Four Seasons.
A certified Level 1 Sommelier, Lana’s love for wine shines through as she curates personalized selections and enjoys crafting creative cocktails as a skilled bartender. Fluent in Spanish and conversational in German, she thrives on connecting with guests from all corners of the globe.
In her downtime, Lana enjoys running, hiking, reading, and exploring new destinations, but her true joy comes from creating unforgettable, personalized experiences for her guests.

Deckhand Connor: Connor is a dedicated and skilled deckhand with a strong commitment to ensuring a seamless cruising experience for every guest. With his can-do attitude, professionalism, and technical expertise, he approaches every task with a blend of hard work and positivity. Whether overseeing maintenance projects or helping guests dive into the wonders of the sea, Connor is always focused on delivering top-notch service while prioritizing safety.
When he’s off duty, Connor enjoys water sports and spearfishing, showcasing his genuine passion for the ocean and adding to the adventurous spirit aboard. His love for the sea and enthusiasm for his role make him an indispensable part of the crew.

The Captain and crew are excited to welcome you aboard and look forward to creating unforgettable memories together.

Captain and Chef work on a rotational basis:
Scott and Nikki: 31 January - 9 May 2025
James & Isabella: 9 May - 23 August 2025
Scott & Nikki: 24 August 25- 16 November 2025
James & Isabella: 16 November 25 - 31 January 2026
Scott & Nikki: 31 January 2026 - 9 April 2026
James & Isabella: 10 April 2026 - 6 June 2026
Scott & Nikki: 27 June 26 - 19 September 26
James & Isabella: 20 September 26 - 30 November 26
Scott & Nikki: 3 November 26 - 13 January 27
Chef Nikki Sample Menu
31 January - 9 May 2025

Breakfast

Chef’s boat baked granola with Greek yoghurt
Eggs Royale
Eggs Benedict
Caribbean toast, crispy bacon maple syrup, and fresh fruit
Eggs Mischievous, Toasted sourdough with freshly made tomato relish, scrambled eggs
and smashed avocado
Bacon reef knots, and an assortment of pastries
Bagels with smoked salmon and cream cheese 

Lunch

Feta & spinach quiche with a summer salad & a balsamic dressing
Quinoa Budha bowls with turmeric and ginger vinaigrette and Za’atar chicken fillets.
Island pork tenderloin with tropical salad, and a citrus vinaigrette
Ginger & sesame beef fillet salad
Crispy chicken schnitzel on a bed of black bean salsa with lime and aioli dressing
Grilled Wahoo with zucchini noodles and pineapple & mango salsa
Spanish Seafood Paella and fresh crusty bread

Lunch Time Sweet Treats

Panna Cotta / fruit coulis
Fruit Salad & freshly boat made ice cream
Plum carpaccio & sage syrup
Mini cheesecake
Warm rosemary shortbread and ice-cream

Canapes & Evening Dining

Dates wrapped in bacon -  Apple and brie bruschetta
Watermelon, feta, and mint -  Lobster roll
Stuffed peppers with rosemary roasted cashews
Five spice king prawns - Prosciutto cups

Entres

Goats cheese and micro herb salad
Crispy coconut Shrimp
Broccoli and Stilton Soup
Pork gyzo’s, hoisin sauce
Smoked Salmon and dill timbales
Scallops Mi Cuit
Asparagus soup with garlic croutons

Entrées

Mahi Mahi in lemon sauce with blackened sage butter gnocchi.
Fillet mignon with peppercorn sauce and seasonal vegetables.
Green Thai curry with red snapper and wild rice
Pork medallions with a brandy sauce and creamed potatoes
Crispy baked duck breast with a cherry reduction & pickled pears, accompanied by braised peas, cabbage & smoky bacon
Grilled lobster with garlic butter and Caribbean rice
Beef Bourguignon with dauphinoise potatoes

Desserts

Freshly baked key lime pie topped with meringue and a lime zest
British Eton Mess
Caribbean chocolate rum pie with banana cream
Tiramisu
Caribbean rum pancakes with caramelized banana
Ricotta cheese cake with fresh raspberry or passionfruit coulis
Cheese selection with fig jam, grapes and aged Port


Chef Isabella Sample Menu
9 May - 23 August 2025

BREAKFAST

Whipped Ricotta Pancakes
Eggs Benedict
Shakshuka baked eggs
Huevos Rancheros
French Toast with fresh whipped cream and berries

LUNCH

Marinated steak served with mango slaw and a crispy kale salad
Slow roasted Pork Belly Bao Buns
Yuzu Shrimp Summer Rolls served with tropical slaw
Grilled lime and Coriander chicken thigh sandwiches
Poké bowls with fresh ahi tuna and salmon


CANAPES

Crispy chorizo and shrimp bites
Buffalo and heirloom tomato caprese cups
Mini Sundried tomato and Gruyère cheese quiches
Miso cod bites with Shiso leaf
Vietnamese Pork lettuce wraps


STARTERS

Velouté of asparagus with tarragon crema and spring vegetables
Tuna Crudo with mango dressing and chili oil
Grilled Goats cheese and Honey Bruschetta
Cured Duck breast served on a rice cloud with hoisin and Asian pickled veg
Scallop and braised asparagus Mosaic with Coriander and aged soy


MAIN COURSE

Cod en Papillote served with Mediterranean vegetables and garlic potato
Butter poached lobster with aglio e’ olio pasta
Selection of sushi rolls, miso braised cod and steamed chicken and pork dumplings
Ribeye Steak served with Fondant potato, Asparagus and slow roasted carrots
Za’tar seared red snapper, fragrant cous cous, grilled fennel with a red pepper sauce


DESSERTS

Lemon and Raspberry cake with toasted meringue
Chili chocolate fondant with Madagascan vanilla whipped cream
Whipped Honey and Fig Tart
Earl grey panacotta with pistachio tuille and red berry coulis
Creme Brulé
New Years 2024/25
Thank you James, Bella, Connor and Lana, for making our family vacation an incredible experience. We soaked up every minute of it! Your hospitality and warmness made us feel right at home. You have truly left us with an unforgettable memory. Wishing you an incredible 2025! D&D
Rates are Inclusive
Season 2 PAX 3 PAX 4 PAX 5 PAX 6 PAX 7 PAX 8 PAX 9 PAX 10 PAX 11 PAX 12 PAX
Winter 2024 to 2025 $93,000 $93,000 $93,000 $94,000 $95,000 $96,000 $97,000 $98,000 $99,000 $103,000 $104,000
Summer 2025 $93,000 $93,000 $93,000 $94,000 $95,000 $96,000 $97,000 $98,000 $99,000 $103,000 $104,000
Winter 2025 to 2026 $93,000 $93,000 $93,000 $94,000 $95,000 $96,000 $97,000 $98,000 $99,000 $103,000 $104,000

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
Winter 2024/25:
The charter fee is all-inclusive except special requests (premium beverages and fine wines, extraordinary alcohol amounts), local cruising taxes and permits, guest antigen/PCR tests if any, transfer airport/yacht/airport, dockage fees if any, use of communications means available on board and crew gratuity. Fuel included for 4 hours on engine daily.

For the all-inclusive charters, a small APA of 5% is recommended to cover the additional expenses such as fine wines and premium beverages, extraordinary alcohol amounts/requests, transfer airport/yacht/airport, dockage fees if any, and use of communications means available on board. Fuel is included for 4 hours on the engine daily, if more is needed it is to be charged from a small APA.

$93 000 – up to 4 pax
$95 000 – 6 pax
$97 000 – 8 pax
$99 000 – 10 pax
**$104 000 - 12 pax (Inquire first)
** Please Note: This arrangement would include 5 couples with 2 children, sharing a stateroom exclusively with one couple. Otherwise, Yacht is limited to a maximum of 10 adults.


Christmas & New Year Holiday:
Christmas week up to 10 Guests: $120,000 7 night minimum. Charter must end on or before 12/27/2024 (48-hour turn please)
New Year's Week up to 10 Guests: $120,000 7 night minimum. Charter must start no earlier than 12/29/2024 (48-hour turn please)
Christmas Flat Rate 12 Guests $125,000 (Inquire first)
New Years Flat Rate 12 Guests $125,000 (Inquire first)



X

Available

X

Booked

X

Hold

X

Unavailable

  • : Cat
  • : 11.53 Metres
  • : 2.20 Metres
  • : 12
  • : 2024
  • : Sunreef Yachts
  • : 7-10 kts
  • : 2 x 225HP John Deere
  • : 1
  • : Yacht offers Rendezvous Diving only
  • : Scott Smith / James Brown
  • : Cayman Islands
  • : 753549
Accommodations
Cabins: 5
Queen: 4
Single Cabins: 1
Showers: 5
Wash Basins: 5
Heads: 5
Electric Heads: 5
Engine Details
2 x 225HP John Deere
Fuel Consumption: 30
Cruising Speed: 7-10 kts
Max Speed: -
Details
Refit: -
Helipad: No
Jacuzzi: No
A/C: Full
Locations
Winter Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (BVI)
Summer Area: Caribbean Virgin Islands (US/BVI), 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: Starlink
# of Videos: -
# DVDs/Movies: -
# CD's: -
Camcorder: -
Books: -
Board Games: Yes
Sun Awning: -
Deck Shower: Yes
Bimini: Yes
Water Maker: Yes - 2
Special Diets: Inq
Kosher: Inq
BBQ: Yes
# Dine In: 10
Minimum Age: Water safe
Generator: 27 KW
Inverter: 3x 3000
Voltages: 110V & 220V
Water Maker: Yes - 2
Water Cap: 2x 1100 ltrs
Ice Maker: Yes
Sailing Instructions: -
Internet Access: Onboard WIFI
Gay Charters: Inq
Nude: Inq
Hairdryers: Yes
# Port Hatches: -
Guests Smokes: Not Allowed
Crew Smokes: Inq
Pets Aboard: No
Pet Type: -
Guest Pets: No
Children Ok: Yes
Hammock: Yes
Windscoops: -
Water Sports
Dinghy size: Williams
Dinghy hp: 110HP
Dinghy # pax: 10
Water Skis Adult: 1
Water Skis Kids: 1
Jet Skis: -
Wave Runners: -
Kneeboard: Yes
Windsurfer: -
Snorkel Gear: 10
Tube: Yes
Scurfer: -
Wake Board: -
Kayaks 1 Pax: No
Kayaks (2 Pax): 2
Floating Mats: 3
Swim Platform: -
Boarding Ladder (Loc/Type): Hydraulic Swim Platform
Sailing Dinghy: -
Beach Games: -
Fishing Gear: Yes
Gear Type: Trolling
Rods: 3
Captain
Scott Smith / James Brown
Nation: British
Languages: English, Spanish, German
Chef
Niki May Smith / Isabella Joyner
Nation: British
NOTE: Captain and Chef work on a rotational basis:
Scott and Nikki: 31 January - 9 May 2025

Captain Scott and Yacht Chef Niki share an easygoing, amicable nature, shaped by a lifetime spent around boats in the Channel Isles. Their deep-rooted love for the sea comes from over 20 years of hands-on experience navigating the Mediterranean, Caribbean, and Pacific islands. With a wealth of expertise in both private and charter yachts, they have honed their skills to deliver exceptional luxury service. Their passion for sailing, combined with their dedication to hospitality, ensures an unforgettable charter experience for their guests.

Captain Scott: With an unwavering love for the sea and anything that floats, Scott is the kind of captain who makes every journey unforgettable. His passion for a well-kept deck and classic yacht etiquette ensures a seamless sailing experience, while his adventurous spirit makes him most at home on the open ocean, sharing new experiences with his guests.
A natural with children, Scott has a special talent for inspiring even the most dedicated digital natives to swap their screens for hands-on nautical adventures. Whether teaching sailing skills or crafting sensational cocktails, he brings an effortless charm to life on board. His legendary ability to conjure up a spectacular cheese board party—anytime, anywhere—adds to the magic of the voyage.
Aboard Mischievous, Scott leads a professional and dedicated crew that prioritizes guest comfort and safety, ensuring an exceptional and truly memorable charter experience.

Chef Niki: Bursting with energy and a passion for well-being, Niki is dedicated to creating an unforgettable experience for every guest on board. Whether it’s crafting exquisite cuisine, leading beachside workouts, or ensuring everyone is relaxed and pampered, she brings warmth, adventure, and indulgence to life at sea.
For the explorers, Niki is your guide to hidden treasures—whether it’s hunting for fresh coconuts, spotting vibrant clownfish, or snorkeling alongside her favorite turtle (subject to the turtle’s availability, of course!). If adventure isn’t on your agenda, simply kick back and unwind on deck while Niki and the crew cater to your every need, serving up gourmet delights and refreshing, exotic cocktails.
With her boundless enthusiasm and culinary mastery, Niki ensures that every moment on board is filled with flavor, fun, and five-star hospitality.

James & Isabella: 9 May - 23 August 2025

Captain James: Cumbrian-born James discovered his passion for the ocean during his teenage years. At just 16, he sailed from Liverpool to Norway, an experience that sparked a lifelong love for the sea. This passion led him to crew on an Atlantic crossing and volunteer to teach sailing to youth aboard a 72-ft ex-round-the-world racing yacht.

James later moved to Greece, where he taught sailing on yachts and loves to share his passion and this is were he met his partner, Isabella and Together, they began captaining charters in the Caribbean in 2017, exploring destinations such as St. Martin, Anguilla, St. Barts, the BVI, St. Vincent & the Grenadines, St Lucia and the Bahamas. Their adventures have also taken them to chartering in the Mediterranean in location like Greece, Malta, Croatia, France, Italy, and Spain.

James shares his love of the ocean through diving and water sports. His hobbies include diving ,e-foil wakeboarding, hiking, and baking delicious sweet treats in the galley, captain James loves to add playful touch to every charter. With his wealth of experience and vibrant energy, James ensures every guest enjoys an unforgettable journey on board mischievous

Born and raised on the Isle of Wight, her father, a chef, was able to teach her a base knowledge in French and British bistro cuisine. Isabella then went on to become a private chef in the French alps and in her summertimes she worked as a watersports instructor for paddlesports. She also completed a summer onboard superyachts as a crew chef at just 23 years old.

After meeting her now fiancé James, she was able to team up with him and they began running high end luxury charters on catamarans as chef in both the Caribbean islands and all across the Mediterranean.

Chef Isabella: Has a serious focus on fresh healthy and innovative flavour combinations and takes great inspiration from chefs around the world to plan her menus carefully for each guest.
Her love for Asian fusion cuisine is present in her menus but Isabella doesn’t forget her roots in French bistro cuisine and her passion for Mediterranean cooking too!
These skills mean Isabella is able to take her guests on a journey through her culinary talents whilst they are onboard.

In her spare time she spent it focusing on bettering her skills in the galley by doing courses at Ashburton Cookery School.
Isabella has a passion for the ocean and loved sail racing and dinghy sailing.
Isabella’s hobbies include diving and a keen interest in photography and videography and collects vintage film cameras

Stewardess Lana: Hailing from Atlanta, Georgia, Lana brings over a decade of experience in hospitality, driven by her passion for delivering exceptional service. With a degree in Hospitality Management from Auburn University, she has honed her skills through diverse roles, including managing a resort on the Big Island of Hawaii and working at prestigious luxury establishments such as The Four Seasons.
A certified Level 1 Sommelier, Lana’s love for wine shines through as she curates personalized selections and enjoys crafting creative cocktails as a skilled bartender. Fluent in Spanish and conversational in German, she thrives on connecting with guests from all corners of the globe.
In her downtime, Lana enjoys running, hiking, reading, and exploring new destinations, but her true joy comes from creating unforgettable, personalized experiences for her guests.

Deckhand Connor: Connor is a dedicated and skilled deckhand with a strong commitment to ensuring a seamless cruising experience for every guest. With his can-do attitude, professionalism, and technical expertise, he approaches every task with a blend of hard work and positivity. Whether overseeing maintenance projects or helping guests dive into the wonders of the sea, Connor is always focused on delivering top-notch service while prioritizing safety.
When he’s off duty, Connor enjoys water sports and spearfishing, showcasing his genuine passion for the ocean and adding to the adventurous spirit aboard. His love for the sea and enthusiasm for his role make him an indispensable part of the crew.

The Captain and crew are excited to welcome you aboard and look forward to creating unforgettable memories together.

Captain and Chef work on a rotational basis:
Scott and Nikki: 31 January - 9 May 2025
James & Isabella: 9 May - 23 August 2025
Scott & Nikki: 24 August 25- 16 November 2025
James & Isabella: 16 November 25 - 31 January 2026
Scott & Nikki: 31 January 2026 - 9 April 2026
James & Isabella: 10 April 2026 - 6 June 2026
Scott & Nikki: 27 June 26 - 19 September 26
James & Isabella: 20 September 26 - 30 November 26
Scott & Nikki: 3 November 26 - 13 January 27
Chef Nikki Sample Menu
31 January - 9 May 2025

Breakfast

Chef’s boat baked granola with Greek yoghurt
Eggs Royale
Eggs Benedict
Caribbean toast, crispy bacon maple syrup, and fresh fruit
Eggs Mischievous, Toasted sourdough with freshly made tomato relish, scrambled eggs
and smashed avocado
Bacon reef knots, and an assortment of pastries
Bagels with smoked salmon and cream cheese 

Lunch

Feta & spinach quiche with a summer salad & a balsamic dressing
Quinoa Budha bowls with turmeric and ginger vinaigrette and Za’atar chicken fillets.
Island pork tenderloin with tropical salad, and a citrus vinaigrette
Ginger & sesame beef fillet salad
Crispy chicken schnitzel on a bed of black bean salsa with lime and aioli dressing
Grilled Wahoo with zucchini noodles and pineapple & mango salsa
Spanish Seafood Paella and fresh crusty bread

Lunch Time Sweet Treats

Panna Cotta / fruit coulis
Fruit Salad & freshly boat made ice cream
Plum carpaccio & sage syrup
Mini cheesecake
Warm rosemary shortbread and ice-cream

Canapes & Evening Dining

Dates wrapped in bacon -  Apple and brie bruschetta
Watermelon, feta, and mint -  Lobster roll
Stuffed peppers with rosemary roasted cashews
Five spice king prawns - Prosciutto cups

Entres

Goats cheese and micro herb salad
Crispy coconut Shrimp
Broccoli and Stilton Soup
Pork gyzo’s, hoisin sauce
Smoked Salmon and dill timbales
Scallops Mi Cuit
Asparagus soup with garlic croutons

Entrées

Mahi Mahi in lemon sauce with blackened sage butter gnocchi.
Fillet mignon with peppercorn sauce and seasonal vegetables.
Green Thai curry with red snapper and wild rice
Pork medallions with a brandy sauce and creamed potatoes
Crispy baked duck breast with a cherry reduction & pickled pears, accompanied by braised peas, cabbage & smoky bacon
Grilled lobster with garlic butter and Caribbean rice
Beef Bourguignon with dauphinoise potatoes

Desserts

Freshly baked key lime pie topped with meringue and a lime zest
British Eton Mess
Caribbean chocolate rum pie with banana cream
Tiramisu
Caribbean rum pancakes with caramelized banana
Ricotta cheese cake with fresh raspberry or passionfruit coulis
Cheese selection with fig jam, grapes and aged Port


Chef Isabella Sample Menu
9 May - 23 August 2025

BREAKFAST

Whipped Ricotta Pancakes
Eggs Benedict
Shakshuka baked eggs
Huevos Rancheros
French Toast with fresh whipped cream and berries

LUNCH

Marinated steak served with mango slaw and a crispy kale salad
Slow roasted Pork Belly Bao Buns
Yuzu Shrimp Summer Rolls served with tropical slaw
Grilled lime and Coriander chicken thigh sandwiches
Poké bowls with fresh ahi tuna and salmon


CANAPES

Crispy chorizo and shrimp bites
Buffalo and heirloom tomato caprese cups
Mini Sundried tomato and Gruyère cheese quiches
Miso cod bites with Shiso leaf
Vietnamese Pork lettuce wraps


STARTERS

Velouté of asparagus with tarragon crema and spring vegetables
Tuna Crudo with mango dressing and chili oil
Grilled Goats cheese and Honey Bruschetta
Cured Duck breast served on a rice cloud with hoisin and Asian pickled veg
Scallop and braised asparagus Mosaic with Coriander and aged soy


MAIN COURSE

Cod en Papillote served with Mediterranean vegetables and garlic potato
Butter poached lobster with aglio e’ olio pasta
Selection of sushi rolls, miso braised cod and steamed chicken and pork dumplings
Ribeye Steak served with Fondant potato, Asparagus and slow roasted carrots
Za’tar seared red snapper, fragrant cous cous, grilled fennel with a red pepper sauce


DESSERTS

Lemon and Raspberry cake with toasted meringue
Chili chocolate fondant with Madagascan vanilla whipped cream
Whipped Honey and Fig Tart
Earl grey panacotta with pistachio tuille and red berry coulis
Creme Brulé
New Years 2024/25
Thank you James, Bella, Connor and Lana, for making our family vacation an incredible experience. We soaked up every minute of it! Your hospitality and warmness made us feel right at home. You have truly left us with an unforgettable memory. Wishing you an incredible 2025! D&D
Rates are Inclusive
Season 2 PAX 3 PAX 4 PAX 5 PAX 6 PAX 7 PAX 8 PAX 9 PAX 10 PAX 11 PAX 12 PAX
Winter 2024 to 2025 $93,000 $93,000 $93,000 $94,000 $95,000 $96,000 $97,000 $98,000 $99,000 $103,000 $104,000
Summer 2025 $93,000 $93,000 $93,000 $94,000 $95,000 $96,000 $97,000 $98,000 $99,000 $103,000 $104,000
Winter 2025 to 2026 $93,000 $93,000 $93,000 $94,000 $95,000 $96,000 $97,000 $98,000 $99,000 $103,000 $104,000

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
Winter 2024/25:
The charter fee is all-inclusive except special requests (premium beverages and fine wines, extraordinary alcohol amounts), local cruising taxes and permits, guest antigen/PCR tests if any, transfer airport/yacht/airport, dockage fees if any, use of communications means available on board and crew gratuity. Fuel included for 4 hours on engine daily.

For the all-inclusive charters, a small APA of 5% is recommended to cover the additional expenses such as fine wines and premium beverages, extraordinary alcohol amounts/requests, transfer airport/yacht/airport, dockage fees if any, and use of communications means available on board. Fuel is included for 4 hours on the engine daily, if more is needed it is to be charged from a small APA.

$93 000 – up to 4 pax
$95 000 – 6 pax
$97 000 – 8 pax
$99 000 – 10 pax
<b>**</b>$104 000 - 12 pax (Inquire first)
<b> ** Please Note:</b> This arrangement would include 5 couples with 2 children, sharing a stateroom exclusively with one couple. Otherwise, Yacht is limited to a maximum of 10 adults.


<b>Christmas & New Year Holiday:</b>
Christmas week up to 10 Guests: $120,000 7 night minimum. Charter must end on or before 12/27/2024 (48-hour turn please)
New Year's Week up to 10 Guests: $120,000 7 night minimum. Charter must start no earlier than 12/29/2024 (48-hour turn please)
Christmas Flat Rate <b>12 Guests</b> $125,000 (Inquire first)
New Years Flat Rate <b>12 Guests</b> $125,000 (Inquire first)



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