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SYNERGY

$64,900 - $89,900 / WEEK
SYNERGY - 2
Main Salon
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Main Salon
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Formal Dining
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Synergy water toys
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Synergy water toys
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Master cabin head
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Master King Stateroom
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Synergy water toys
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Two Twin Convertible to Queen Staterooms (mirror image)
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Two Twin Convertible to Queen Staterooms
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VIP Stateroom
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Synergy center console tender
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Flybridge Dining
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Jacuzzi
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Aft Deck
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Bow Seating
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Bow Seating
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Synergy was just awarded multiple awards in the BVI Charter Yacht Society 2023 boat show, including: - 1st Place, 'BEST MOTOR YACHT' - 1st Runner-Up, 'Best Entre,' by Chef Audrey - 1st Runner-Up, 'Best Dessert,' by Chef Audrey - 1st Runner-Up, 'Best Table Setting' If you are looking for the highest level of luxury and comfort on charter, then Synergy is the yacht for you! A stunning, 86' Sunseeker, Synergy is an immediate stand-out with its huge windows, voluminous accommodation and high-quality fit and finish. There are numerous seating areas on the main deck, all of them centered around an elegant dining table amidships, an attractive and spacious galley on the port side – complete with a curved bar facing into the wheelhouse. The interior design is bright and contemporary, and the 21' beam offers a huge amount of interior volume. There are two companionways leading to the cabins below, which somewhat counter-intuitively means the cabins can be bigger – since there is no need for a central corridor. The forward one goes down to a generous VIP suite in the bows, which has the feel of a private apartment, with a Queen sized bed and en-suite head. The midship companionway leads to a central lobby with a full-beam master suite, featuring a King sized bed and beautiful en-suite head. The midship companionway also leads to two versatile twin cabins aft, both of which have convertible beds. The two twin cabins can be configured with two twin beds, or the beds can slide together to make one Queen. Both of the twin guest cabins also have en-suite heads. The flybridge is the perfect spot to take in the BVI sights while on charter, and relaxation areas abound. There is a large dining table that can accommodate up to 8 guests, and it is the perfect spot for breakfast and lunch al fresco dining. There is a large wrap-around couch on the bridge, perfect for lounging in the shade. The flybridge also features a jacuzzi tub, which is the ideal spot to catch a sunset or enjoy a nightcap. With a cruising speed of 10-15 knots, Synergy provides a quick and comfortable ride between islands. Synergy also features stabilizers to help create the most comfortable ride possible! Synergy is equipped with a 26' center console tender and a huge assortment of additional water toys including two sea bobs and a floating party cabana. Synergy is equipped with Starlink internet, so guests who want to remain connected can do so with high-speed rates. With a full-time crew of 4, including a captain with years of BVI charter experience, Synergy promises to offer a top-notch charter vacation!

4 guest cabins for a maximum of 8 guests.
1 primary with King bed and ensuite
1 VIP with Queen bed and ensuite
2 guest cabins that are convertible - the can both be set with 1 Queen bed or 2 twin beds, both ensuite

BUILT/REFIT
YEAR
2023
YACHT
LENGTH
86 Ft
NUMBER OF
CABINS
4
NUMBER OF
GUESTS
8
TOTAL
CREW
4
CHARGES
FROM
$64,900
Accommodations
Cabins: 4
Queen: 3
Single Cabins: 1
Showers: -
Electric Heads: -
Engine Details
-
Fuel Consumption: 60
Cruising Speed: 10-15 knots
Max Speed: 22US Gall/Hr
Details
Type: Power
Beam: 24.6 Feet
Draft: 6.5 Feet
Pax: 8
Refit: 2023
YearBuilt: 2017
Builder: Sunseeker
JetSkis: 1
Flag: USA
RegNum: 1311975
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 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: -
Books: -
Board Games: -
Deck Shower: Yes
Water Maker: Yes
Special Diets: Yes
Kosher: Inq
BBQ: -
Minimum Age: 12
Inverter: -
Voltages: -
Water Maker: Yes
Ice Maker: Yes
Sailing Instructions: -
Internet Access: Onboard WIFI
Hairdryers: -
Guests Smokes: Aft platform only
Crew Smokes: Inq
Pets Aboard: No
Hammock: -
Water Sports
Dinghy size: 26' NauticStar
Dinghy hp: -
Water Skis Adult: -
Water Skis Kids: -
Jet Skis: 1
Kneeboard: -
Windsurfer: -
Snorkel Gear: -
Tube: -
Scurfer: -
Wake Board: 1
Kayaks 1 Pax: -
Kayaks (2 Pax): -
Floating Mats: -
Swim Platform: -
Boarding Ladder (Loc/Type): -
Sailing Dinghy: -
Beach Games: -
Fishing Gear: -
Gear Type: -
Rods: -
Captain
Jacob Beman
Nation: American
Chef
Audrey Boulianne
Captain - Jacob Beman

Captain Jacob grew up in Chicago and left the cold weather for sunny Southern California after college. It was there that he fell in love with sailing and yachting and never looked back. After purchasing his own boat and becoming involved in several race teams, he decided to make his passion his full-time career. Jacob traveled the world to gain experience and hone his skills, working several seasons in the Mediterranean and Australia. He arrived in the Virgin Islands in 2018 and he has never looked back!

For the last four seasons, Jacob has been a Captain in the USVI and BVI, and it is his favorite place to charter and show his guests the trip of a lifetime. Last season, Jacob was the captain of S/Y Synergy in the BVI. When his same owner recently purchased the beautiful M/Y Synergy, Jacob was thrilled at the opportunity to stay with the family, and move aboard as the captain of M/Y Synergy!

Chef - Audrey Boulianne

Audrey was most recently the chef aboard the award-winning luxury power catamaran 'Mystic Soul.' Audrey is a renowned yacht chef, receiving multiple 1st place awards in the 2022 BVI Charter Yacht boat show!

Born and raised in Montreal, Canada, Audrey has spent the last 8 years working as a cook professionally. She always had a profound passion about all things culinary. With years of customer service and hospitality experience, Audrey aims to provide a high level of service, catering to everyone's dietary needs and requests.

Audrey started working as a freelance chef on chartered yachts in 2016 and never looked back – she is very inclined towards fusion cuisine, passionate about fine dining and artistic plating - After all, we eat with the eyes first !

Audrey enjoys living on the water and strongly believes that unique memories and epicurean experiences are created around a great meal shared with your loved ones.


First Mate - Philip Ashford
Philp was most recently the captain aboard the award-winning luxury power catamaran, 'Mystic Soul.' Born in England, Philip was introduced to sailing dinghies and windsurfing on the broads at a very young age. He first stepped aboard yachts as a toddler and has progressively turned his passion into an established career. Working professionally across the globe and logging over 20000 miles, his experience spans everything from 20ft clippers to superyachts. He aims to instill the immortal words of Wind in the Willows into others: “There is nothing -- absolutely nothing -- half so much worth doing as simply messing about in boats.”

In his spare time, Philip can be seen pursuing his musical passions and traveling the world.

Philip and Audrey are a fun, professional, kind, and approachable couple who have been working together for the past 5 years. They are both obsessed with customer service and thrive to enrich every guest’s experience by making it unique and memorable. They aim to deliver a stress-free holiday for families, couples, friends – or whoever may be seeking an inimitable journey adorned with life-lasting souvenirs.

Stewardess- Hannah Hasted

Born and raised in the British Virgin Islands, Hannah is as close to a local expert as it gets!

Hannah started her career on yachts in 2019 as a stewardess following her experience working for a local charter company. She is more comfortable on yachts than on land as her home on island is also a boat. She completed her Yachtmaster in South Africa in 2022 making her a well-rounded professional on boats and a qualified member of the team. Hannah worked alongside Philip & Audrey earlier in her career and always remained a favorite that aligns with the vision and high-quality product they aim to deliver.

Hannah is a true expert when it comes to customer service. Her attention to detail, patience an amicability always enhance our guests experience. From specialty cocktail or wine pairing with meals, she will tailor every adventure and give it its memorably unique character. No request is unreasonable, she thrives to exceed all expectations. She is lively, knowledgeable, and holds a rich data bank of BVI’s best kept secret which guests always value.

AUDREY’S SAMPLE MENU

Please note that this fully customizable and will be adjusted to your dietary requirements and preferences. The following varies every week based of availability

Breakfast
All breakfasts are served with fresh fruit platters

  • Middle Eastern inspired Shakshuka with poached eggs served with Homemade Pita Bread Side Fresh Cinnamon Rolls
  • Freshly Baked Bagels and locally smoked salmon served w/ topping array and Banana Bread w/ white chocolate chips & and orange zest
  • Eggs Benedict; braised beef, blistered tomatoes, pickled onions and pesto hollandaise served with breakfast potatoes and freshly baked blueberry lemon and poppyseed muffins
  • Mexican inspired huevos rancheros on crispy tortilla, salsa roja, avocado, cotija, cilantro, and lime spiked sour cream, served with freshly made chocolate chip Belgian waffles
  • Full English Breakfast Selection ; Roasted tomatoes, thyme butter fried mushrooms, bubble and squeak, sausage, bacon, baked beans, black pudding, served with fresh scones
  • Mediterranean inspired frittata ; sundried tomatoes, feta, spinach, caramelized onions, served with Pancakes and raspberry coulis
  • Crème Brûlée French toasts with honey mascarpone, charred peaches and candied bacon, served with eggs to order

Lunch

  • Salmon mi-cuit topped with mango and red pepper salsa, avocado mousse and dill oil, served with pearled couscous
  • All pastor-inspired pork tacos with avocado lime crema, cilantro, cotija, pickled red onions, served with Elotes (Mexican corn)
  • Grilled chicken Gyro on fresh pita, served with tzatziki, butterbean hummus, baked feta and cherry tomatoes, falafels
  • Tuna Tataki Poke Bowl with avocado, charred pineapple, seaweed salad, roasted sweet potato, served on ginger and miso quinoa topped with wasabi aioli
  • Halibut Burger, served on fresh brioche buns, purple cabbage slaw, cucumber ribbons, dill tartare sauce, burger sauce and sweet potato fries
  • Thai inspired steak salad, served on rice noodles, julienne vegetables, mango, fresh herbs, peanut ginger dressing
  • Tandoori inspired shrimp and lobster salad, mint dressing, roasted cashews, pickled slaw

Cocktails and Canapés

  • Salmon tartare, roe, whipped dill ricotta on blini  - Paired with Hugo
  • Cabbage and Pork Dumplings - Paired with Lemongrass and Ginger Margarita
  • Loaded New Potatoes Skin with crème fraiche, coffee candied bacon, leaks  and crispy onions  - Paired
    with Manhattan
  • Loaded Greek-inspired Nachos - Paired with Smoked Old Fashioned
  • Burrata, charred peaches, blistered tomatoes, basil oil, fresh bread – paired with Rosemary Apperol Spritz
  • Fresh hummus topped with Zaatar lamb, pine nuts, roasted olives, fresh herbs – Paired with Rose Blossom Martini
  • Conch ceviche with fried wontons – Paired with White wine sangria
     

Dinner
Below is featured a sample wine pairing by our Sommelier
 
Lobster
Butter poached Caribbean lobster, Saffron lemon risotto, roasted red pepper romesco, chives, confit charred leaks
2019 Noella Morantin 'LBL' Sauvignon Blanc


Duck
Duck magret, potato puree, blackberry red wine reduction, charred plum, Hasselback parsnips
2018 Claude Marechal Chorey Les Beaune Burgundy

Seafood Pasta
Seared scallops, poached shrimps and steamed mussels, fresh pasta, cream white wine lemon sauce
2019 Jean-Claude Rateau '1er Cru Les Coucheraies' Beaune Chardonnay


Surf and Turf
Beef tenderloin and grilled Lobster medallion, potato fondant, asparagus, caramelized onion puree, garlic lemon
compound butter, zucchini tuile
2019 Cakebread Pinot Noir Two Creeks Vineyards


Seabass Ramen
Miso Glazed on dashi broth, soba noodles, shitake, charred Bok choi, green onion curls, Szechuan chili oil, soft egg
2017 Domaine Rougeot 'La Combe Bazin' St Romain


Beef short ribs
Braised and served on Homemade gnocchi, butternut squash puree, broccolini, parmesan tuile, pea shoots
2008 Penfolds Bin 407 Cabernet Sauvignon

Chicken Roulade
stuffed w/ blue cheese pear and walnut, beer thyme sauce, new potatoes, bacon celery compote, charred apple puree
2018 Claude Marechal Pommard Pinot Noir


Lamb
Moroccan inspired - Zaatar & Coriander crust, glazed carrots, saffron cauliflower puree, roasted cherry tomatoes,
roasted grapes, mint sauce
2017 Chateau Ormes de Pez St Estephe Cabernet Sauvignon

Dessert

  • Coconut rum infused crème brûlée with seasonal berries
  • Key lime pie on graham and toasted pecan crust with burnt meringue
  • Passion fruit and mango tart with strawberry coulis
  • Oreo cheesecake with white chocolate ganache
  • Rum fudge pie with orange zest and mint glaze
  • Chocolate Mi-cuit (Lava cake)
  • Skillet chocolate chip cookie, brownie chunks and ice cream
EVERYTHING truly could not have been more perfect!
Hi Captain Jacob! You were not kidding when you said we were in for such a treat when our previous chef had to cancel and we now have Audrey! Every meal we have eaten since departing the boat has been such a let down…😭 We just wanted to take a moment to thank you for the most incredible and memorable week of our lives!! EVERYTHING truly could not have been more perfect! From the first class accommodations, the five star meals, the gorgeous scenery, the incredible kindness of the staff, the over 7M views of Airport Dad, to our private concert, it was by far the BEST vacation we have ever had! No “thank you” is enough but we can’t wait to do it again! We have been ruined as any trip from now on will be tough to compete! Please let us know when any of you come to Austin! Xoxo!! Val
Rates are Inclusive
Season 2 PAX 3 PAX 4 PAX 5 PAX 6 PAX 7 PAX 8 PAX
Winter 2023 to 2024 $64,900 $64,900 $64,900 $64,900 $64,900 $64,900 $64,900
Summer 2024 $64,900 $64,900 $64,900 $64,900 $64,900 $64,900 $64,900
Winter 2024 to 2025 $77,900 $77,900 $77,900 $78,900 $78,900 $79,900 $79,900
Summer 2025 $77,900 $77,900 $77,900 $78,900 $78,900 $79,900 $79,900

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
***Special Introductory pricing for the inaugural 2023-2024 BVI season. *** $64,900/wk all-inclusive for up to 8 guests!

48-hour turnaround time required

Offering 5 or 7 night charters

BVI - All-inclusive rate includes: yacht, crew, provisions, full ships bar, cruising permits, fuel
Note: BVI All-inclusive rates include up to 3 hours of engine time per day.

Luxury Day Charters are available in BVI for $12,000/day, all-inclusive. Includes yacht, crew, morning and afternoon snack platter, full ship's bar, fuel (up to 3 hours of engine time). Rate does not include lunch ashore or recommended 15-20% crew gratuity.

***BVI Ports only (No USVI pick up/drop off or US charters)***

Thanksgiving week and Christmas 2024 $87,900 and New Year week 2024 $95,900/wk all-inclusive
New Year charters cannot start before December 29, 2024 Christmas charters constitute any charters including dates between December 19th - 27th, Christmas charters must end by Dec 27.

For any bookings outside of BVI, customs/port/cruising fees are not included, and yacht will collect an additional 5% APA to cover these costs

Use the new CYBA contract

Synergy is available for families with children at least 12 years of age or older.

X

Available

X

Booked

X

Hold

X

Unavailable

  • : Power
  • : 24.6 Feet
  • : 6.5 Feet
  • : 8
  • : 2023
  • : 2017
  • : Sunseeker
  • : 10-15 knots
  • : 22
  • : 1
  • : Yacht offers Rendezvous Diving only
  • : Jacob Beman
  • : USA
  • : 1311975
Accommodations
Cabins: 4
Queen: 3
Single Cabins: 1
Showers: -
Wash Basins: -
Heads: -
Electric Heads: -
Engine Details
-
Fuel Consumption: 60
Cruising Speed: 10-15 knots
Max Speed: 22US Gall/Hr
Details
Refit: 2023
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 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: -
# CD's: -
Camcorder: -
Books: -
Board Games: -
Sun Awning: -
Deck Shower: Yes
Bimini: Yes
Water Maker: Yes
Special Diets: Yes
Kosher: Inq
BBQ: -
# Dine In: -
Minimum Age: 12
Generator: Yes
Inverter: -
Voltages: -
Water Maker: Yes
Water Cap: -
Ice Maker: Yes
Sailing Instructions: -
Internet Access: Onboard WIFI
Gay Charters: Yes
Nude: Inq
Hairdryers: -
# Port Hatches: -
Guests Smokes: Aft platform only
Crew Smokes: Inq
Pets Aboard: No
Pet Type: -
Guest Pets: -
Children Ok: Yes
Hammock: -
Windscoops: -
Water Sports
Dinghy size: 26' NauticStar
Dinghy hp: -
Dinghy # pax: -
Water Skis Adult: -
Water Skis Kids: -
Jet Skis: 1
Wave Runners: -
Kneeboard: -
Windsurfer: -
Snorkel Gear: -
Tube: -
Scurfer: -
Wake Board: 1
Kayaks 1 Pax: -
Kayaks (2 Pax): -
Floating Mats: -
Swim Platform: -
Boarding Ladder (Loc/Type): -
Sailing Dinghy: -
Beach Games: -
Fishing Gear: -
Gear Type: -
Rods: -
Captain
Jacob Beman
Nation: American
Chef
Audrey Boulianne
Captain - Jacob Beman

Captain Jacob grew up in Chicago and left the cold weather for sunny Southern California after college. It was there that he fell in love with sailing and yachting and never looked back. After purchasing his own boat and becoming involved in several race teams, he decided to make his passion his full-time career. Jacob traveled the world to gain experience and hone his skills, working several seasons in the Mediterranean and Australia. He arrived in the Virgin Islands in 2018 and he has never looked back!

For the last four seasons, Jacob has been a Captain in the USVI and BVI, and it is his favorite place to charter and show his guests the trip of a lifetime. Last season, Jacob was the captain of S/Y Synergy in the BVI. When his same owner recently purchased the beautiful M/Y Synergy, Jacob was thrilled at the opportunity to stay with the family, and move aboard as the captain of M/Y Synergy!

Chef - Audrey Boulianne

Audrey was most recently the chef aboard the award-winning luxury power catamaran 'Mystic Soul.' Audrey is a renowned yacht chef, receiving multiple 1st place awards in the 2022 BVI Charter Yacht boat show!

Born and raised in Montreal, Canada, Audrey has spent the last 8 years working as a cook professionally. She always had a profound passion about all things culinary. With years of customer service and hospitality experience, Audrey aims to provide a high level of service, catering to everyone's dietary needs and requests.

Audrey started working as a freelance chef on chartered yachts in 2016 and never looked back – she is very inclined towards fusion cuisine, passionate about fine dining and artistic plating - After all, we eat with the eyes first !

Audrey enjoys living on the water and strongly believes that unique memories and epicurean experiences are created around a great meal shared with your loved ones.


First Mate - Philip Ashford
Philp was most recently the captain aboard the award-winning luxury power catamaran, 'Mystic Soul.' Born in England, Philip was introduced to sailing dinghies and windsurfing on the broads at a very young age. He first stepped aboard yachts as a toddler and has progressively turned his passion into an established career. Working professionally across the globe and logging over 20000 miles, his experience spans everything from 20ft clippers to superyachts. He aims to instill the immortal words of Wind in the Willows into others: “There is nothing -- absolutely nothing -- half so much worth doing as simply messing about in boats.”

In his spare time, Philip can be seen pursuing his musical passions and traveling the world.

Philip and Audrey are a fun, professional, kind, and approachable couple who have been working together for the past 5 years. They are both obsessed with customer service and thrive to enrich every guest’s experience by making it unique and memorable. They aim to deliver a stress-free holiday for families, couples, friends – or whoever may be seeking an inimitable journey adorned with life-lasting souvenirs.

Stewardess- Hannah Hasted

Born and raised in the British Virgin Islands, Hannah is as close to a local expert as it gets!

Hannah started her career on yachts in 2019 as a stewardess following her experience working for a local charter company. She is more comfortable on yachts than on land as her home on island is also a boat. She completed her Yachtmaster in South Africa in 2022 making her a well-rounded professional on boats and a qualified member of the team. Hannah worked alongside Philip & Audrey earlier in her career and always remained a favorite that aligns with the vision and high-quality product they aim to deliver.

Hannah is a true expert when it comes to customer service. Her attention to detail, patience an amicability always enhance our guests experience. From specialty cocktail or wine pairing with meals, she will tailor every adventure and give it its memorably unique character. No request is unreasonable, she thrives to exceed all expectations. She is lively, knowledgeable, and holds a rich data bank of BVI’s best kept secret which guests always value.

AUDREY’S SAMPLE MENU

Please note that this fully customizable and will be adjusted to your dietary requirements and preferences. The following varies every week based of availability

Breakfast
All breakfasts are served with fresh fruit platters

  • Middle Eastern inspired Shakshuka with poached eggs served with Homemade Pita Bread Side Fresh Cinnamon Rolls
  • Freshly Baked Bagels and locally smoked salmon served w/ topping array and Banana Bread w/ white chocolate chips & and orange zest
  • Eggs Benedict; braised beef, blistered tomatoes, pickled onions and pesto hollandaise served with breakfast potatoes and freshly baked blueberry lemon and poppyseed muffins
  • Mexican inspired huevos rancheros on crispy tortilla, salsa roja, avocado, cotija, cilantro, and lime spiked sour cream, served with freshly made chocolate chip Belgian waffles
  • Full English Breakfast Selection ; Roasted tomatoes, thyme butter fried mushrooms, bubble and squeak, sausage, bacon, baked beans, black pudding, served with fresh scones
  • Mediterranean inspired frittata ; sundried tomatoes, feta, spinach, caramelized onions, served with Pancakes and raspberry coulis
  • Crème Brûlée French toasts with honey mascarpone, charred peaches and candied bacon, served with eggs to order

Lunch

  • Salmon mi-cuit topped with mango and red pepper salsa, avocado mousse and dill oil, served with pearled couscous
  • All pastor-inspired pork tacos with avocado lime crema, cilantro, cotija, pickled red onions, served with Elotes (Mexican corn)
  • Grilled chicken Gyro on fresh pita, served with tzatziki, butterbean hummus, baked feta and cherry tomatoes, falafels
  • Tuna Tataki Poke Bowl with avocado, charred pineapple, seaweed salad, roasted sweet potato, served on ginger and miso quinoa topped with wasabi aioli
  • Halibut Burger, served on fresh brioche buns, purple cabbage slaw, cucumber ribbons, dill tartare sauce, burger sauce and sweet potato fries
  • Thai inspired steak salad, served on rice noodles, julienne vegetables, mango, fresh herbs, peanut ginger dressing
  • Tandoori inspired shrimp and lobster salad, mint dressing, roasted cashews, pickled slaw

Cocktails and Canapés

  • Salmon tartare, roe, whipped dill ricotta on blini  - Paired with Hugo
  • Cabbage and Pork Dumplings - Paired with Lemongrass and Ginger Margarita
  • Loaded New Potatoes Skin with crème fraiche, coffee candied bacon, leaks  and crispy onions  - Paired
    with Manhattan
  • Loaded Greek-inspired Nachos - Paired with Smoked Old Fashioned
  • Burrata, charred peaches, blistered tomatoes, basil oil, fresh bread – paired with Rosemary Apperol Spritz
  • Fresh hummus topped with Zaatar lamb, pine nuts, roasted olives, fresh herbs – Paired with Rose Blossom Martini
  • Conch ceviche with fried wontons – Paired with White wine sangria
     

Dinner
Below is featured a sample wine pairing by our Sommelier
 
Lobster
Butter poached Caribbean lobster, Saffron lemon risotto, roasted red pepper romesco, chives, confit charred leaks
2019 Noella Morantin 'LBL' Sauvignon Blanc


Duck
Duck magret, potato puree, blackberry red wine reduction, charred plum, Hasselback parsnips
2018 Claude Marechal Chorey Les Beaune Burgundy

Seafood Pasta
Seared scallops, poached shrimps and steamed mussels, fresh pasta, cream white wine lemon sauce
2019 Jean-Claude Rateau '1er Cru Les Coucheraies' Beaune Chardonnay


Surf and Turf
Beef tenderloin and grilled Lobster medallion, potato fondant, asparagus, caramelized onion puree, garlic lemon
compound butter, zucchini tuile
2019 Cakebread Pinot Noir Two Creeks Vineyards


Seabass Ramen
Miso Glazed on dashi broth, soba noodles, shitake, charred Bok choi, green onion curls, Szechuan chili oil, soft egg
2017 Domaine Rougeot 'La Combe Bazin' St Romain


Beef short ribs
Braised and served on Homemade gnocchi, butternut squash puree, broccolini, parmesan tuile, pea shoots
2008 Penfolds Bin 407 Cabernet Sauvignon

Chicken Roulade
stuffed w/ blue cheese pear and walnut, beer thyme sauce, new potatoes, bacon celery compote, charred apple puree
2018 Claude Marechal Pommard Pinot Noir


Lamb
Moroccan inspired - Zaatar & Coriander crust, glazed carrots, saffron cauliflower puree, roasted cherry tomatoes,
roasted grapes, mint sauce
2017 Chateau Ormes de Pez St Estephe Cabernet Sauvignon

Dessert

  • Coconut rum infused crème brûlée with seasonal berries
  • Key lime pie on graham and toasted pecan crust with burnt meringue
  • Passion fruit and mango tart with strawberry coulis
  • Oreo cheesecake with white chocolate ganache
  • Rum fudge pie with orange zest and mint glaze
  • Chocolate Mi-cuit (Lava cake)
  • Skillet chocolate chip cookie, brownie chunks and ice cream
EVERYTHING truly could not have been more perfect!
Hi Captain Jacob! You were not kidding when you said we were in for such a treat when our previous chef had to cancel and we now have Audrey! Every meal we have eaten since departing the boat has been such a let down…😭 We just wanted to take a moment to thank you for the most incredible and memorable week of our lives!! EVERYTHING truly could not have been more perfect! From the first class accommodations, the five star meals, the gorgeous scenery, the incredible kindness of the staff, the over 7M views of Airport Dad, to our private concert, it was by far the BEST vacation we have ever had! No “thank you” is enough but we can’t wait to do it again! We have been ruined as any trip from now on will be tough to compete! Please let us know when any of you come to Austin! Xoxo!! Val
Rates are Inclusive
Season 2 PAX 3 PAX 4 PAX 5 PAX 6 PAX 7 PAX 8 PAX
Winter 2023 to 2024 $64,900 $64,900 $64,900 $64,900 $64,900 $64,900 $64,900
Summer 2024 $64,900 $64,900 $64,900 $64,900 $64,900 $64,900 $64,900
Winter 2024 to 2025 $77,900 $77,900 $77,900 $78,900 $78,900 $79,900 $79,900
Summer 2025 $77,900 $77,900 $77,900 $78,900 $78,900 $79,900 $79,900

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
***Special Introductory pricing for the inaugural 2023-2024 BVI season. *** $64,900/wk all-inclusive for up to 8 guests!

48-hour turnaround time required

Offering 5 or 7 night charters

BVI - All-inclusive rate includes: yacht, crew, provisions, full ships bar, cruising permits, fuel
Note: BVI All-inclusive rates include up to 3 hours of engine time per day.

Luxury Day Charters are available in BVI for $12,000/day, all-inclusive. Includes yacht, crew, morning and afternoon snack platter, full ship's bar, fuel (up to 3 hours of engine time). Rate does not include lunch ashore or recommended 15-20% crew gratuity.

***BVI Ports only (No USVI pick up/drop off or US charters)***

Thanksgiving week and Christmas 2024 $87,900 and New Year week 2024 $95,900/wk all-inclusive
New Year charters cannot start before December 29, 2024 Christmas charters constitute any charters including dates between December 19th - 27th, Christmas charters must end by Dec 27.

For any bookings outside of BVI, customs/port/cruising fees are not included, and yacht will collect an additional 5% APA to cover these costs

Use the new CYBA contract

Synergy is available for families with children at least 12 years of age or older.

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