Moon Shadow
5 queen cabins, 2 of which are larger VIP cabins, and includes a jacuzzi on the flybridge
| Accommodations | |
|---|---|
| Cabins: | 5 |
| Queen: | 5 |
| Single Cabins: | 1 |
| Showers: | 5 |
| Electric Heads: | 5 |
| Engine Details | |
|---|---|
| - | |
| Fuel Consumption: | - |
| Cruising Speed: | - |
| Max Speed: | - |
| Details | |
|---|---|
| Type: | Cat |
| Beam: | 35 Feet |
| Draft: | 5.5 Feet |
| Pax: | 10 |
| YearBuilt: | 2024 |
| Builder: | Moon Yacht |
| Flag: | Poland |
| Jacuzzi: | Yes |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
| Summer Area: | Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | - |
| Camcorder: | - |
| Books: | - |
| Board Games: | - |
| Deck Shower: | Yes |
| Water Maker: | Yes |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | Yes |
| Minimum Age: | - |
| Inverter: | Yes |
| Voltages: | 220 |
| Water Maker: | Yes |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Hairdryers: | - |
| Guests Smokes: | - |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Hammock: | - |
| Water Sports | |
|---|---|
| Dinghy size: | 14' |
| Dinghy hp: | 60 |
| Water Skis Adult: | - |
| Water Skis Kids: | - |
| Jet Skis: | - |
| Kneeboard: | - |
| Windsurfer: | - |
| Snorkel Gear: | 10 |
| Tube: | Yes |
| Scurfer: | - |
| Wake Board: | Yes |
| Kayaks 1 Pax: | Yes |
| Kayaks (2 Pax): | - |
| Floating Mats: | - |
| Swim Platform: | Aft - Haydraulic Platform |
| Boarding Ladder (Loc/Type): | - |
| Sailing Dinghy: | - |
| Beach Games: | - |
| Fishing Gear: | - |
| Gear Type: | - |
| Rods: | - |
Captain Lené Conradie was born and raised in George located in the Western Cape of South Africa. Since she can remember she’s always been up for any challenge, no matter the size, from playing tennis and field hockey at very high levels to crossing the Atlantic Ocean at 20 years of age. Straight after completing High school Lené went ahead and completed her Yachtmaster qualification along with other instructor qualifications, she has worked for two sailing schools in South Africa including the number one rated sailing school in the country. After crossing the Atlantic from Gran Canaria to Antigua and island hopping until the BVI, Lené knew that she found her dream destination, The Caribbean. Lené prides herself in safety, professionalism and creating memories that last a lifetime. She loves to make sure that all guests are happy and would gladly walk,or in this case sail, an extra few miles to ensure that this is the case.
Chef Jean-Richard Knipe
Jean-Richard's passion for the hospitality industry began at a young age, growing up in the west coast of South Africa, where his father ran a business in the hospitality sector. This early exposure to the industry inspired Jean-Richard to pursue a career in hospitality, with the ultimate goal of becoming a yacht chef. After completing his culinary arts qualification at the Francois Ferreira Academy in 2013, Jean-Richard began working in fine dining and upmarket kitchens in Cape Town. During this time, he focused on expanding his culinary knowledge and experience, developing his skills in creating high-end, gourmet cuisine using the freshest possible ingredients.
In 2019, Jean-Richard transitioned into becoming a private chef, honing his skills in creating bespoke culinary experiences for discerning guests. As a private chef, he learned the importance of tailoring his offerings to meet the unique needs and preferences of each guest, while still maintaining the highest standards of quality and luxury. Jean-Richard's love for seafood is likely to be reflected in his culinary creations, as South Africa's west coast is known for its abundance of fresh seafood. With over a decade of experience in the industry, he brings a wealth of knowledge and skills to his role as a yacht chef, ensuring that guests on-board can expect an elite culinary experience that caters to their every need.
Deckhand/ Divemaster Herman Bester
First Mate Herman Bester hails from a small town on the west coast of South Africa called Saldanha. Herman has always had a love for the ocean as he grew up practically right next to the beach where he always found himself snorkeling, fishing, surfing and everything in between. He has a degree in Sports science but then found a new passion for scuba diving. His diving qualifications were done during the winter in South Africa so you might hear him joking about literally sweating while diving in the Caribbean’s beautiful warm waters. Ensuring that the guests are safe, happy and comfortable throughout all stages of a dive is something that he always strives for. With an eye for detail and a love for upkeep Herman takes great pride in the appearance of any vessel he works on. His experience in hospitality assures that he always leaves guests with a smile on their faces and a lasting memory to go along with it.
Chef Jean-Richards Sample Menu
Day 1: Italian
Breakfast
Eggs Benedict Italiano - Poached eggs on toasted ciabatta with prosciutto, hollandaise sauce, and basil.
Lunch
Spaghetti alla Milanese - Creamy tomato pasta garnished with Parmesan cheese
and a drizzle of truffle oil.
Dinner
Appetizer: Burrata and Truffle Salad - Creamy burrata cheese with black truffle shavings, heirloom tomatoes, and microgreens.
Main Course: Lobster Risotto - Arborio rice cooked with lobster tail, saffron, and a lobster reduction sauce.
Dessert: Panna Cotta with Raspberry Coulis - Vanilla bean panna cotta topped with a delicate raspberry sauce.
Day 2: Japanese
Breakfast
Tamago Sando - Sweet Japanese omelet sandwiched between fluffy white bread, served with green tea.
Lunch
Oyakodon (Chicken and egg rice bowl)
Poached chicken cooked in an unami broth served with fluffy steamed rice and soft boiled eggs Dinner
Appetizer: Wagyu Beef Tataki - Thinly sliced seared Wagyu beef with yuzu truffle soy and edible gold leaf.
Main Course: Omakase Sushi Experience - Selection of the finest sushi and sashimi, including toro and tempura
Dessert: Green Tea and White Chocolate Mousse - A delicate mousse infused with matcha and accompanied by white chocolate ganache.
Day 3: French
Breakfast
Quiche Lorraine - Savory quiche filled with bacon, Gruyere cheese, and a flaky pastry crust.
Lunch
Croque Monsieur - Grilled ham and Gruyere cheese sandwich with béchamel
sauce, served with a side salad.
Dinner
Appetizer: Foie Gras Terrine - Pan-seared foie gras served with brioche toast and a Sauternes reduction.
Main Course: Chateaubriand Steak - Prime beef tenderloin carved tableside, served with truffle mashed potatoes and béarnaise sauce.
Dessert: Grand Marnier Soufflé - A fluffy soufflé infused with Grand Marnier liqueur, dusted with powdered sugar.
Day 4: Indian
Breakfast
Masala Omelette - Spiced omelette with onions, tomatoes, and cilantro, served with naan bread. Lunch
Chicken Biryani - Fragrant basmati rice cooked with spiced chicken, saffron, and
garnished with fried onions and mint.
Dinner
Appetizer: Tandoori Lobster Tail - Lobster tail marinated in Indian spices and cooked in a tandoor, served with mint chutney.
Main Course: Lamb Rogan Josh - Slow-cooked lamb in aromatic spices and a rich tomato sauce, served with saffron basmati rice.
Dessert: Kulfi with Pistachio Crust - Creamy Indian ice cream with a pistachio crust and rosewater syrup.
Day 5: Mexican
Breakfast
Chilaquiles - Crispy tortilla chips smothered in salsa verde, topped with eggs, cheese, and avocado.
Lunch
Shrimp Ceviche - Fresh shrimp marinated in lime and orange juice, mixed with
tomatoes, onions, and cilantro, served with tortilla chips.
Dinner
Appetizer: Oysters with Avocado Mousse - Fresh oysters topped with creamy avocado mousse and caviar.
Main Course: Aged Ribeye Steak Tacos - Dry-aged ribeye steak tacos with black truffle salsa and edible gold flakes.
Dessert: Chocolate Chili Tart - Dark chocolate tart with a hint of chili and a tequila-infused caramel drizzle.
Day 6: Thai
Breakfast
Thai Coconut Pancakes - Fluffy coconut milk pancakes served with sweet condensed milk and fresh mango.
Lunch
Green Curry with Prawns - Creamy green curry with prawns, Thai eggplant, and
bamboo shoots, served with jasmine rice.
Dinner
Appetizer: Tom Kha Gai - Coconut and lemongrass soup with Alaskan king crab and kaffir lime foam.
Main Course: Lobster Pad Thai - Wok-fried lobster tail with tamarind glaze, served with Thai herb-infused noodles.
Dessert: Coconut Pandan Panna Cotta - Silky panna cotta infused with pandan and coconut, garnished with edible flowers.
Day 7: Greek
Breakfast
Greek Yogurt Parfait - Creamy Greek yogurt layered with honey, granola, and fresh berries.
Lunch
Greek Gyro - Grilled lamb or chicken wrapped in warm pita bread with tzatziki
sauce, tomatoes, and onions.
Dinner
Appetizer: Grilled Octopus with Fennel Salad - Tender grilled octopus served with shaved fennel, citrus segments, and Mediterranean herbs.
Main Course: Whole Roasted Mediterranean Sea Bass - Whole sea bass roasted with olive oil, lemon, and fresh herbs, served with Mediterranean couscous.
Dessert: Loukoumades- Greek honey dumplings served with a drizzle of honey and 24-karat gold leaf.
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX | 9 PAX | 10 PAX |
|---|---|---|---|---|---|---|---|---|---|
| Winter 2023 to 2024 | $60,000 | $60,000 | $60,000 | $61,000 | $62,000 | $63,000 | $64,000 | $65,000 | $66,000 |
| Summer 2024 | $60,000 | $60,000 | $60,000 | $61,000 | $62,000 | $63,000 | $64,000 | $65,000 | $66,000 |
| Winter 2024 to 2025 | $60,000 | $60,000 | $60,000 | $61,000 | $62,000 | $63,000 | $64,000 | $65,000 | $66,000 |
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
Relocation fee of $2,500, minimum 72 hour turn required on either side of charter dates for boat transit. Please inquire for availability.
● MINIMUM NIGHTS: 5
● LESS THAN 7 NIGHT CHARTER RATES: 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.
● HALF-BOARD OPTION: $100 discount per person
Includes; 7 breakfasts, 4 lunches & 3 dinners, all other meals to be eaten ashore at client's expense.
● LOCAL FARE OPTION: $75 discount per person
Includes; 7 breakfasts, 5 lunches & 6 dinners, all other meals to be eaten ashore at client's expense.
● PAX: 10
● 2024 Christmas: 7-night flat rate $66,000 for 2-10 guests, must end December by 26th.
● 2024 New Year's: 7-night minimum $70,000 for 2-10 guests, must start December 28th or later.
● Embarkation 12PM / Disembarkation 12PM
● TURN AROUNDS: 72-hour turn arounds required - inquire for 48-hour turns; each 48-hour turn will incur a $600 fee when approved
● The All Inclusive Rate includes:
Meals & Beverages onboard
Fuel
Mooring fees
Private Yacht & Service of the crew (captain, chef/mate, & stew)
Insurance for the yacht and the passengers (civil liability)
Accommodation in private air-conditioned queen cabins each with an en-suite bathroom and single en-suite forepeak cabin all with gel infused cooling memory foam mattress toppers,bedding, towels, and beach towels
● TOYS ONBOARD: Underwater Sea scooters x2, noodles, snorkeling gear, stand-up paddle boards x4, Blu3 Nomad tankless diving system x2, sub-wing, towable tube, 10x10 Bote dock with 2 inflatable chairs & couch, 2-person kayak, water hammocks, and lots of board games.
● The All Inclusive rate does not include:
Special provisioning requests (inquire for further details)
Cancellation insurance and private insurance
Airport transfers to/from yacht base
Personal Expenses
● Tip: It is customary to tip your crew at the end of your charter. The amount you leave is totally at your discretion and should be based on the level of service provided. The suggested gratuity is 15%-25% of the total charter fee.
● CONTRACT SPECIAL CONDITIONS:
Beginning May 21, 2023 for all NEW bookings the Charter Fee does include the British Virgin Islands (BVI) cruising taxes and permit, BVI National Park permits and BVI customs fees (collectively the "BVI Fees").
X
Available
X
Booked
X
Hold
X
Unavailable
- : Cat
- : 35 Feet
- : 5.5 Feet
- : 10
- : 2024
- : Moon Yacht
- : Yacht offers Rendezvous Diving only
- : Lené Conradie
- : Poland
| Accommodations | |
|---|---|
| Cabins: | 5 |
| Queen: | 5 |
| Single Cabins: | 1 |
| Showers: | 5 |
| Wash Basins: | 5 |
| Heads: | 5 |
| Electric Heads: | 5 |
| Engine Details | |
|---|---|
| - | |
| Fuel Consumption: | - |
| Cruising Speed: | - |
| Max Speed: | - |
| Details | |
|---|---|
| Refit: | - |
| Helipad: | No |
| Jacuzzi: | Yes |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
| Summer Area: | Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | - |
| # of Videos: | - |
| # DVDs/Movies: | - |
| # CD's: | - |
| Camcorder: | - |
| Books: | - |
| Board Games: | - |
| Sun Awning: | - |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Water Maker: | Yes |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | Yes |
| # Dine In: | 10 |
| Minimum Age: | - |
| Generator: | Yes |
| Inverter: | Yes |
| Voltages: | 220 |
| Water Maker: | Yes |
| Water Cap: | - |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Yes |
| Nude: | Inq |
| Hairdryers: | - |
| # Port Hatches: | - |
| Guests Smokes: | - |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | - |
| Children Ok: | - |
| Hammock: | - |
| Windscoops: | - |
| Water Sports | |
|---|---|
| Dinghy size: | 14' |
| Dinghy hp: | 60 |
| Dinghy # pax: | 8 |
| Water Skis Adult: | - |
| Water Skis Kids: | - |
| Jet Skis: | - |
| Wave Runners: | - |
| Kneeboard: | - |
| Windsurfer: | - |
| Snorkel Gear: | 10 |
| Tube: | Yes |
| Scurfer: | - |
| Wake Board: | Yes |
| Kayaks 1 Pax: | Yes |
| Kayaks (2 Pax): | - |
| Floating Mats: | - |
| Swim Platform: | Aft - Haydraulic Platform |
| Boarding Ladder (Loc/Type): | - |
| Sailing Dinghy: | - |
| Beach Games: | - |
| Fishing Gear: | - |
| Gear Type: | - |
| Rods: | - |
Captain Lené Conradie was born and raised in George located in the Western Cape of South Africa. Since she can remember she’s always been up for any challenge, no matter the size, from playing tennis and field hockey at very high levels to crossing the Atlantic Ocean at 20 years of age. Straight after completing High school Lené went ahead and completed her Yachtmaster qualification along with other instructor qualifications, she has worked for two sailing schools in South Africa including the number one rated sailing school in the country. After crossing the Atlantic from Gran Canaria to Antigua and island hopping until the BVI, Lené knew that she found her dream destination, The Caribbean. Lené prides herself in safety, professionalism and creating memories that last a lifetime. She loves to make sure that all guests are happy and would gladly walk,or in this case sail, an extra few miles to ensure that this is the case.
Chef Jean-Richard Knipe
Jean-Richard's passion for the hospitality industry began at a young age, growing up in the west coast of South Africa, where his father ran a business in the hospitality sector. This early exposure to the industry inspired Jean-Richard to pursue a career in hospitality, with the ultimate goal of becoming a yacht chef. After completing his culinary arts qualification at the Francois Ferreira Academy in 2013, Jean-Richard began working in fine dining and upmarket kitchens in Cape Town. During this time, he focused on expanding his culinary knowledge and experience, developing his skills in creating high-end, gourmet cuisine using the freshest possible ingredients.
In 2019, Jean-Richard transitioned into becoming a private chef, honing his skills in creating bespoke culinary experiences for discerning guests. As a private chef, he learned the importance of tailoring his offerings to meet the unique needs and preferences of each guest, while still maintaining the highest standards of quality and luxury. Jean-Richard's love for seafood is likely to be reflected in his culinary creations, as South Africa's west coast is known for its abundance of fresh seafood. With over a decade of experience in the industry, he brings a wealth of knowledge and skills to his role as a yacht chef, ensuring that guests on-board can expect an elite culinary experience that caters to their every need.
Deckhand/ Divemaster Herman Bester
First Mate Herman Bester hails from a small town on the west coast of South Africa called Saldanha. Herman has always had a love for the ocean as he grew up practically right next to the beach where he always found himself snorkeling, fishing, surfing and everything in between. He has a degree in Sports science but then found a new passion for scuba diving. His diving qualifications were done during the winter in South Africa so you might hear him joking about literally sweating while diving in the Caribbean’s beautiful warm waters. Ensuring that the guests are safe, happy and comfortable throughout all stages of a dive is something that he always strives for. With an eye for detail and a love for upkeep Herman takes great pride in the appearance of any vessel he works on. His experience in hospitality assures that he always leaves guests with a smile on their faces and a lasting memory to go along with it.
Chef Jean-Richards Sample Menu
Day 1: Italian
Breakfast
Eggs Benedict Italiano - Poached eggs on toasted ciabatta with prosciutto, hollandaise sauce, and basil.
Lunch
Spaghetti alla Milanese - Creamy tomato pasta garnished with Parmesan cheese
and a drizzle of truffle oil.
Dinner
Appetizer: Burrata and Truffle Salad - Creamy burrata cheese with black truffle shavings, heirloom tomatoes, and microgreens.
Main Course: Lobster Risotto - Arborio rice cooked with lobster tail, saffron, and a lobster reduction sauce.
Dessert: Panna Cotta with Raspberry Coulis - Vanilla bean panna cotta topped with a delicate raspberry sauce.
Day 2: Japanese
Breakfast
Tamago Sando - Sweet Japanese omelet sandwiched between fluffy white bread, served with green tea.
Lunch
Oyakodon (Chicken and egg rice bowl)
Poached chicken cooked in an unami broth served with fluffy steamed rice and soft boiled eggs Dinner
Appetizer: Wagyu Beef Tataki - Thinly sliced seared Wagyu beef with yuzu truffle soy and edible gold leaf.
Main Course: Omakase Sushi Experience - Selection of the finest sushi and sashimi, including toro and tempura
Dessert: Green Tea and White Chocolate Mousse - A delicate mousse infused with matcha and accompanied by white chocolate ganache.
Day 3: French
Breakfast
Quiche Lorraine - Savory quiche filled with bacon, Gruyere cheese, and a flaky pastry crust.
Lunch
Croque Monsieur - Grilled ham and Gruyere cheese sandwich with béchamel
sauce, served with a side salad.
Dinner
Appetizer: Foie Gras Terrine - Pan-seared foie gras served with brioche toast and a Sauternes reduction.
Main Course: Chateaubriand Steak - Prime beef tenderloin carved tableside, served with truffle mashed potatoes and béarnaise sauce.
Dessert: Grand Marnier Soufflé - A fluffy soufflé infused with Grand Marnier liqueur, dusted with powdered sugar.
Day 4: Indian
Breakfast
Masala Omelette - Spiced omelette with onions, tomatoes, and cilantro, served with naan bread. Lunch
Chicken Biryani - Fragrant basmati rice cooked with spiced chicken, saffron, and
garnished with fried onions and mint.
Dinner
Appetizer: Tandoori Lobster Tail - Lobster tail marinated in Indian spices and cooked in a tandoor, served with mint chutney.
Main Course: Lamb Rogan Josh - Slow-cooked lamb in aromatic spices and a rich tomato sauce, served with saffron basmati rice.
Dessert: Kulfi with Pistachio Crust - Creamy Indian ice cream with a pistachio crust and rosewater syrup.
Day 5: Mexican
Breakfast
Chilaquiles - Crispy tortilla chips smothered in salsa verde, topped with eggs, cheese, and avocado.
Lunch
Shrimp Ceviche - Fresh shrimp marinated in lime and orange juice, mixed with
tomatoes, onions, and cilantro, served with tortilla chips.
Dinner
Appetizer: Oysters with Avocado Mousse - Fresh oysters topped with creamy avocado mousse and caviar.
Main Course: Aged Ribeye Steak Tacos - Dry-aged ribeye steak tacos with black truffle salsa and edible gold flakes.
Dessert: Chocolate Chili Tart - Dark chocolate tart with a hint of chili and a tequila-infused caramel drizzle.
Day 6: Thai
Breakfast
Thai Coconut Pancakes - Fluffy coconut milk pancakes served with sweet condensed milk and fresh mango.
Lunch
Green Curry with Prawns - Creamy green curry with prawns, Thai eggplant, and
bamboo shoots, served with jasmine rice.
Dinner
Appetizer: Tom Kha Gai - Coconut and lemongrass soup with Alaskan king crab and kaffir lime foam.
Main Course: Lobster Pad Thai - Wok-fried lobster tail with tamarind glaze, served with Thai herb-infused noodles.
Dessert: Coconut Pandan Panna Cotta - Silky panna cotta infused with pandan and coconut, garnished with edible flowers.
Day 7: Greek
Breakfast
Greek Yogurt Parfait - Creamy Greek yogurt layered with honey, granola, and fresh berries.
Lunch
Greek Gyro - Grilled lamb or chicken wrapped in warm pita bread with tzatziki
sauce, tomatoes, and onions.
Dinner
Appetizer: Grilled Octopus with Fennel Salad - Tender grilled octopus served with shaved fennel, citrus segments, and Mediterranean herbs.
Main Course: Whole Roasted Mediterranean Sea Bass - Whole sea bass roasted with olive oil, lemon, and fresh herbs, served with Mediterranean couscous.
Dessert: Loukoumades- Greek honey dumplings served with a drizzle of honey and 24-karat gold leaf.
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX | 9 PAX | 10 PAX |
|---|---|---|---|---|---|---|---|---|---|
| Winter 2023 to 2024 | $60,000 | $60,000 | $60,000 | $61,000 | $62,000 | $63,000 | $64,000 | $65,000 | $66,000 |
| Summer 2024 | $60,000 | $60,000 | $60,000 | $61,000 | $62,000 | $63,000 | $64,000 | $65,000 | $66,000 |
| Winter 2024 to 2025 | $60,000 | $60,000 | $60,000 | $61,000 | $62,000 | $63,000 | $64,000 | $65,000 | $66,000 |
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
Relocation fee of $2,500, minimum 72 hour turn required on either side of charter dates for boat transit. Please inquire for availability.
● MINIMUM NIGHTS: 5
● LESS THAN 7 NIGHT CHARTER RATES: 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.
● HALF-BOARD OPTION: $100 discount per person
Includes; 7 breakfasts, 4 lunches & 3 dinners, all other meals to be eaten ashore at client's expense.
● LOCAL FARE OPTION: $75 discount per person
Includes; 7 breakfasts, 5 lunches & 6 dinners, all other meals to be eaten ashore at client's expense.
● PAX: 10
● 2024 Christmas: 7-night flat rate $66,000 for 2-10 guests, must end December by 26th.
● 2024 New Year's: 7-night minimum $70,000 for 2-10 guests, must start December 28th or later.
● Embarkation 12PM / Disembarkation 12PM
● TURN AROUNDS: 72-hour turn arounds required - inquire for 48-hour turns; each 48-hour turn will incur a $600 fee when approved
● The All Inclusive Rate includes:
Meals & Beverages onboard
Fuel
Mooring fees
Private Yacht & Service of the crew (captain, chef/mate, & stew)
Insurance for the yacht and the passengers (civil liability)
Accommodation in private air-conditioned queen cabins each with an en-suite bathroom and single en-suite forepeak cabin all with gel infused cooling memory foam mattress toppers,bedding, towels, and beach towels
● TOYS ONBOARD: Underwater Sea scooters x2, noodles, snorkeling gear, stand-up paddle boards x4, Blu3 Nomad tankless diving system x2, sub-wing, towable tube, 10x10 Bote dock with 2 inflatable chairs & couch, 2-person kayak, water hammocks, and lots of board games.
● The All Inclusive rate does not include:
Special provisioning requests (inquire for further details)
Cancellation insurance and private insurance
Airport transfers to/from yacht base
Personal Expenses
● Tip: It is customary to tip your crew at the end of your charter. The amount you leave is totally at your discretion and should be based on the level of service provided. The suggested gratuity is 15%-25% of the total charter fee.
● CONTRACT SPECIAL CONDITIONS:
Beginning May 21, 2023 for all NEW bookings the Charter Fee does include the British Virgin Islands (BVI) cruising taxes and permit, BVI National Park permits and BVI customs fees (collectively the "BVI Fees").
