MY TY
Catamaran My Ty is a 2021, 67’ Fountaine Pajot catamaran offering crewed yacht charters in the BVI & USVI. She features a fly-bridge deck and accommodations for up to 8 guests in 4 Queen cabins. With 3 crew, each boasting years of experience conducting high end charters throughout the Caribbean, My Ty is a great selection for high end vacations for families, couples, divers and special occasions.
Up to 8 guests in 4 spacious en-suite queen size cabins. All beds have 3 inch memory foam toppers. Hairdryer in each cabin
Crew will take both aft cabins.
*For 9-10 guests the STBD Aft cabin is available
| Accommodations | |
|---|---|
| Cabins: | 5 |
| Queen: | 5 |
| Single Cabins: | 1 |
| Showers: | 5 |
| Electric Heads: | 5 |
| Engine Details | |
|---|---|
| 2x 170Hp Yanmar Engines and 2x 17Kw Onan Generators | |
| Fuel Consumption: | 25 |
| Cruising Speed: | 8 knots |
| Max Speed: | 10 knotsUS Gall/Hr |
| Details | |
|---|---|
| Type: | Cat |
| Beam: | 33 Feet |
| Draft: | 6 Feet |
| Pax: | 10 |
| YearBuilt: | 2021 |
| Builder: | Fountaine Pajot |
| Engines: | 2x 170Hp Yanmar Engines and 2x 17Kw Onan Generators |
| JetSkis: | No |
| Flag: | USA |
| SatTv: | No |
| RegNum: | 750160 |
| Jacuzzi: | Yes |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Caribbean Virgin Islands (BVI) |
| Summer Area: | Caribbean Virgin Islands (BVI) |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | - |
| Camcorder: | Yes |
| Books: | Yes |
| Board Games: | Yes |
| Deck Shower: | Yes |
| Water Maker: | Yes |
| Special Diets: | Yes |
| Kosher: | Yes |
| BBQ: | Yes |
| Minimum Age: | None |
| Inverter: | Yes |
| Voltages: | 110v and 220v |
| Water Maker: | Yes |
| Ice Maker: | Yes |
| Sailing Instructions: | No |
| Internet Access: | Onboard WIFI |
| Hairdryers: | Yes |
| Guests Smokes: | Yes, transom only please |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Hammock: | Yes |
| Water Sports | |
|---|---|
| Dinghy size: | 16ft Infanta |
| Dinghy hp: | 70 hp YAMAHA |
| Water Skis Adult: | Yes |
| Water Skis Kids: | Yes |
| Jet Skis: | No |
| Kneeboard: | Yes |
| Windsurfer: | No |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | No |
| Wake Board: | Yes |
| Kayaks 1 Pax: | - |
| Kayaks (2 Pax): | 1 |
| Floating Mats: | Yes |
| Swim Platform: | Yes |
| Boarding Ladder (Loc/Type): | Yes |
| Sailing Dinghy: | No |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | Mixed |
| Rods: | 2 |
PLEASE NOTE: All guests interested in SCUBA diving, certified or not, are required to complete a medical evaluation form and a liability waiver BEFORE arriving.
Diving Costs information
Guided Dives for certified Divers $50pp per dive. Maximum 4 per week depending on itinerary and conditions.
Referral Dive $350 pp. (Full SCUBA certification course with pool and class work completed at home) Please inquire first.
Growing up on the east coast of South Africa, the Indian Ocean was Jamie's childhood playground. His family being avid divers, Jamie was certified as a SCUBA diver from the age of 12.
His teen years were spent racing small monohulls and by 18 he was a SCUBA instructor, as well as an accomplished surfer, free-diver and spear fisherman. Having worked for dive companies throughout eastern Africa, Jamie made his way to the Virgin Islands in 2013. He has since captained a variety of high-end charter yachts throughout the Caribbean. Jamie’s love for the ocean and all that surrounds it, combined with years of experience in the area, make him the perfect guide to show you “Natures Little Secrets”.
Chef Nyla Dugle
Nyla spent her early teens selling produce her family grew at farmers markets. Sharing high quality produce always gave her a sense of fulfillment and when she discovered the farm to table movement, she was forever hooked on creating a successful career sourcing and serving high quality ingredients like the food that raised her. After completing University, Nyla was no stranger to the most prestigious restaurants in Denver CO. Her thirst for adventure and the sea brought her to the Caribbean where she found herself working on a luxury catamaran. Gravitating into the galley on My Ty, Nyla still boasts the same passion, drive and craving that guided her career on land - if not more!
Crew Title: First Mate
Crew Name: Ariel Thrasher
Nationality: BVI
Licenses: AEC Engineering Course, PADI Dive Master
Born and raised on Tortola, Ariel moved to Thailand at the age of 12 where he completed his schooling. He discovered his love for motorcycles at a young age and with the guidance of his older brother, became intimately familiar with engines of all types. He also spent his time competing on the professional skateboarding circuit. He switched his skateboard for a surfboard in 2017 when he returned to his homeland. With his mind set on the yachting industry, Ariel dove right in, joining one of the largest yachts in the territory as a steward, alternating days on deck with days in the galley where he shared his love of Thai inspired cuisine. His aptitude for mechanics and ability to learn were recognized early on and soon he had completed his professional engineering qualification and took on the sole engineer role on the 105 ft. vessel. On top of all of this, Ariel somehow found the time to qualify as a PADI dive-master. The perfect addition to the team, Ariel loves to show people the beauty of his home, above and below the water!
Crew fully vaccinated
Chef Nyla Rose Dugle's Sample Menu
Eggs Benedict w/ sautéed mushrooms- Two eggs poached in liquid with shallot and thyme laid on seared Canadian bacon over an English muffin drizzled with tangy hollandaise and topped with sautéed mushroom blend.
Avocado toast - whole grain Texas thick bread toasted with parmesan cheese blend under a thinly sliced avocado half drizzled with balsamic and lemon, garnished with micro greens.
White chocolate and raspberry pancakes - with house-made strawberry syrup or maple syrup served with bacon and scrambled eggs
Spanish tortilla- potatoes and onions fried in a thick scrambled egg and served in little pie pieces. A simple but classic Spanish breakfast
Croissant French toast with berry compote- thick sliced croissant roll battered in a cinnamon egg wash and seared golden brown. Garnished with a berry compote dusted in powdered sugar with maple syrup on the side.
Breakfast burritors for the final send off!
Lunch
MyTy Pizza- boat made pizza dough and bases with toppings flexible to your liking. Chef tosses the pizzas and the captain fires them away in a pizza oven while you get started on caesar salad and breadsticks
Maple glazed salmon filet with Thai basil papaya salad and coconut sticky rice.
Grilled Shrimp salad w/ spicy ginger sauce - shrimp skewers basted with butter ginger sauce served with spring mix, cucumbers, red onion and a tomato and mango salad with feta.
Ahi tuna bowl- marinated Ahi Tuna, avocado, mango, seaweed salad on a bed of sushi rice, garnished with sriracha mayo and wasabi.
Tacos- pulled chicken laid on a bed of red cabbage topped with pico and salsa crème garnished with cotija cheese // Grilled shrimp basted with lemon butter and seasoned with ol’ bay salt on a bed of spring mix, topped with pico, salsa crème, cilantro, and cotija served with classic grilled Elote
Cowboy burger- lettuce, tomato, onion, cheddar cheese, bacon, and fried jalapeños topped with bbq aioli with a juicy wagyu burger on a homemade burger bun.
Salmon patty and Chickpea Quinoa salad bowl- a base of seasoned chickpeas and quinoa, stacked with red bell peppers, shredded carrots, diced mango, sliced cucumbers, red cabbage, a dollop of hummus, seared salmon patty, and finished with feta crumbles
Dinner
Starter: Chilled honeydew melon soup.
Sage marinated pork tenderloin with horseradish mashed potatoes, berry gravy and lemon butter asparagus.
Starter: Watermelon ceviche.
Medium rare duck sauced with a spiced cranberry and orange compote. Served with parsnip purée and roasted pears.
Starter: Butter-seared scallops with a dill pee puree.
Mahi-mahi seared and finished with butter served with a garlic and white wine sauce from fish renderings on a bed of wild red rice topped with a house made pineapple salsa.
Starter: Chilled watermelon gazpacho.
Prosciutto wrapped chicken breast with roasted beet and goat cheese salad
Starter: Sea bass ceviche.
Tahini marinated sea bass, hasselback potatoes and vegetables sautéed with asian dressing.
Starter: Caribbean lobster bisque.
Filet Mignon cooked to order served with smashed fingerling potatoes, crispy goat cheese and berry compote Brussels sprouts and a miso sauce.
Starter: Playful cold spicy grapes served with dollop of yougurt
Chicken butter bean yellow curry. House made curry paste, house-made naan, and plenty of garnish trays filled with cilantro, limes, fresh jalapeños and green onion to season this already flavor-heavy dish
Desserts
Rum bread pudding- served flambé with a scoop of vanilla ice cream
Berry Tart- whipped mixed berry filling and a walnut date crust.
Classic Crème Brûlée with a Caribbean Twist- French vanilla crème brûlée with a hefty glug of dark rum topped with a berry garnish.
Warm baby apple pies with a heaping scoop of butter pecan ice cream.
Thai inspired mango sticky rice
Baileys panna cotta topped with a caramel and coffee crumble.
Warm chocolate lava cake drizzled with salted caramel sauce and garnished with white chocolate shards.
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX | 9 PAX | 10 PAX |
|---|---|---|---|---|---|---|---|---|---|
| Summer 2024 | $56,000 | $57,000 | $58,000 | $59,000 | $60,000 | $61,000 | $62,000 | $63,000 | $64,000 |
| Winter 2024 to 2025 | $56,000 | $57,000 | $58,000 | $59,000 | $60,000 | $61,000 | $62,000 | $63,000 | $64,000 |
| Summer 2025 | $56,000 | $57,000 | $58,000 | $59,000 | $60,000 | $61,000 | $62,000 | $63,000 | $64,000 |
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
7 night minimum. Inquire for less than 7 nights..
Charters are required to book a minimum seven days ahead of departure dates.
BVI Ports Only
***BOAT REQUIRES 72 HOUR TURNS***
Holiday Period 2024/25
Christmas Flat Rate: BVI Ports 7 night minimum. Charter must end on or before 12/27
1- 8 Guests $70,000
9-10 Guests $72,000
New Years Flat Rate: BVI Ports 7 night minimum. Charter must start no earlier than 12/29
1- 8 Guests $70,000
9-10 Guests $72,000
X
Available
X
Booked
X
Hold
X
Unavailable
- : Cat
- : 33 Feet
- : 6 Feet
- : 10
- : 2021
- : Fountaine Pajot
- : 8 knots
- : 10 knots
- : 2x 170Hp Yanmar Engines and 2x 17Kw Onan Generators
- : Yes
- : No
- : Onboard
- : Jamie Dehan
- : USA
- : No
- : 750160
| Accommodations | |
|---|---|
| Cabins: | 5 |
| Queen: | 5 |
| Single Cabins: | 1 |
| Showers: | 5 |
| Wash Basins: | 5 |
| Heads: | 5 |
| Electric Heads: | 5 |
| Engine Details | |
|---|---|
| 2x 170Hp Yanmar Engines and 2x 17Kw Onan Generators | |
| Fuel Consumption: | 25 |
| Cruising Speed: | 8 knots |
| Max Speed: | 10 knotsUS Gall/Hr |
| Details | |
|---|---|
| Refit: | - |
| Helipad: | No |
| Jacuzzi: | Yes |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Caribbean Virgin Islands (BVI) |
| Summer Area: | Caribbean Virgin Islands (BVI) |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | - |
| # of Videos: | - |
| # DVDs/Movies: | Yes |
| # CD's: | Yes |
| Camcorder: | Yes |
| Books: | Yes |
| Board Games: | Yes |
| Sun Awning: | Yes |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Water Maker: | Yes |
| Special Diets: | Yes |
| Kosher: | Yes |
| BBQ: | Yes |
| # Dine In: | 8 |
| Minimum Age: | None |
| Generator: | 2 |
| Inverter: | Yes |
| Voltages: | 110v and 220v |
| Water Maker: | Yes |
| Water Cap: | 280 gal |
| Ice Maker: | Yes |
| Sailing Instructions: | No |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Yes |
| Nude: | Yes |
| Hairdryers: | Yes |
| # Port Hatches: | Yes |
| Guests Smokes: | Yes, transom only please |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Pet Type: | No |
| Guest Pets: | No |
| Children Ok: | Yes |
| Hammock: | Yes |
| Windscoops: | No |
| Water Sports | |
|---|---|
| Dinghy size: | 16ft Infanta |
| Dinghy hp: | 70 hp YAMAHA |
| Dinghy # pax: | 10 |
| Water Skis Adult: | Yes |
| Water Skis Kids: | Yes |
| Jet Skis: | No |
| Wave Runners: | No |
| Kneeboard: | Yes |
| Windsurfer: | No |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | No |
| Wake Board: | Yes |
| Kayaks 1 Pax: | - |
| Kayaks (2 Pax): | 1 |
| Floating Mats: | Yes |
| Swim Platform: | Yes |
| Boarding Ladder (Loc/Type): | Yes |
| Sailing Dinghy: | No |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | Mixed |
| Rods: | 2 |
PLEASE NOTE: All guests interested in SCUBA diving, certified or not, are required to complete a medical evaluation form and a liability waiver BEFORE arriving.
Diving Costs information
Guided Dives for certified Divers $50pp per dive. Maximum 4 per week depending on itinerary and conditions.
Referral Dive $350 pp. (Full SCUBA certification course with pool and class work completed at home) Please inquire first.
Growing up on the east coast of South Africa, the Indian Ocean was Jamie's childhood playground. His family being avid divers, Jamie was certified as a SCUBA diver from the age of 12.
His teen years were spent racing small monohulls and by 18 he was a SCUBA instructor, as well as an accomplished surfer, free-diver and spear fisherman. Having worked for dive companies throughout eastern Africa, Jamie made his way to the Virgin Islands in 2013. He has since captained a variety of high-end charter yachts throughout the Caribbean. Jamie’s love for the ocean and all that surrounds it, combined with years of experience in the area, make him the perfect guide to show you “Natures Little Secrets”.
Chef Nyla Dugle
Nyla spent her early teens selling produce her family grew at farmers markets. Sharing high quality produce always gave her a sense of fulfillment and when she discovered the farm to table movement, she was forever hooked on creating a successful career sourcing and serving high quality ingredients like the food that raised her. After completing University, Nyla was no stranger to the most prestigious restaurants in Denver CO. Her thirst for adventure and the sea brought her to the Caribbean where she found herself working on a luxury catamaran. Gravitating into the galley on My Ty, Nyla still boasts the same passion, drive and craving that guided her career on land - if not more!
Crew Title: First Mate
Crew Name: Ariel Thrasher
Nationality: BVI
Licenses: AEC Engineering Course, PADI Dive Master
Born and raised on Tortola, Ariel moved to Thailand at the age of 12 where he completed his schooling. He discovered his love for motorcycles at a young age and with the guidance of his older brother, became intimately familiar with engines of all types. He also spent his time competing on the professional skateboarding circuit. He switched his skateboard for a surfboard in 2017 when he returned to his homeland. With his mind set on the yachting industry, Ariel dove right in, joining one of the largest yachts in the territory as a steward, alternating days on deck with days in the galley where he shared his love of Thai inspired cuisine. His aptitude for mechanics and ability to learn were recognized early on and soon he had completed his professional engineering qualification and took on the sole engineer role on the 105 ft. vessel. On top of all of this, Ariel somehow found the time to qualify as a PADI dive-master. The perfect addition to the team, Ariel loves to show people the beauty of his home, above and below the water!
Crew fully vaccinated
Chef Nyla Rose Dugle's Sample Menu
Eggs Benedict w/ sautéed mushrooms- Two eggs poached in liquid with shallot and thyme laid on seared Canadian bacon over an English muffin drizzled with tangy hollandaise and topped with sautéed mushroom blend.
Avocado toast - whole grain Texas thick bread toasted with parmesan cheese blend under a thinly sliced avocado half drizzled with balsamic and lemon, garnished with micro greens.
White chocolate and raspberry pancakes - with house-made strawberry syrup or maple syrup served with bacon and scrambled eggs
Spanish tortilla- potatoes and onions fried in a thick scrambled egg and served in little pie pieces. A simple but classic Spanish breakfast
Croissant French toast with berry compote- thick sliced croissant roll battered in a cinnamon egg wash and seared golden brown. Garnished with a berry compote dusted in powdered sugar with maple syrup on the side.
Breakfast burritors for the final send off!
Lunch
MyTy Pizza- boat made pizza dough and bases with toppings flexible to your liking. Chef tosses the pizzas and the captain fires them away in a pizza oven while you get started on caesar salad and breadsticks
Maple glazed salmon filet with Thai basil papaya salad and coconut sticky rice.
Grilled Shrimp salad w/ spicy ginger sauce - shrimp skewers basted with butter ginger sauce served with spring mix, cucumbers, red onion and a tomato and mango salad with feta.
Ahi tuna bowl- marinated Ahi Tuna, avocado, mango, seaweed salad on a bed of sushi rice, garnished with sriracha mayo and wasabi.
Tacos- pulled chicken laid on a bed of red cabbage topped with pico and salsa crème garnished with cotija cheese // Grilled shrimp basted with lemon butter and seasoned with ol’ bay salt on a bed of spring mix, topped with pico, salsa crème, cilantro, and cotija served with classic grilled Elote
Cowboy burger- lettuce, tomato, onion, cheddar cheese, bacon, and fried jalapeños topped with bbq aioli with a juicy wagyu burger on a homemade burger bun.
Salmon patty and Chickpea Quinoa salad bowl- a base of seasoned chickpeas and quinoa, stacked with red bell peppers, shredded carrots, diced mango, sliced cucumbers, red cabbage, a dollop of hummus, seared salmon patty, and finished with feta crumbles
Dinner
Starter: Chilled honeydew melon soup.
Sage marinated pork tenderloin with horseradish mashed potatoes, berry gravy and lemon butter asparagus.
Starter: Watermelon ceviche.
Medium rare duck sauced with a spiced cranberry and orange compote. Served with parsnip purée and roasted pears.
Starter: Butter-seared scallops with a dill pee puree.
Mahi-mahi seared and finished with butter served with a garlic and white wine sauce from fish renderings on a bed of wild red rice topped with a house made pineapple salsa.
Starter: Chilled watermelon gazpacho.
Prosciutto wrapped chicken breast with roasted beet and goat cheese salad
Starter: Sea bass ceviche.
Tahini marinated sea bass, hasselback potatoes and vegetables sautéed with asian dressing.
Starter: Caribbean lobster bisque.
Filet Mignon cooked to order served with smashed fingerling potatoes, crispy goat cheese and berry compote Brussels sprouts and a miso sauce.
Starter: Playful cold spicy grapes served with dollop of yougurt
Chicken butter bean yellow curry. House made curry paste, house-made naan, and plenty of garnish trays filled with cilantro, limes, fresh jalapeños and green onion to season this already flavor-heavy dish
Desserts
Rum bread pudding- served flambé with a scoop of vanilla ice cream
Berry Tart- whipped mixed berry filling and a walnut date crust.
Classic Crème Brûlée with a Caribbean Twist- French vanilla crème brûlée with a hefty glug of dark rum topped with a berry garnish.
Warm baby apple pies with a heaping scoop of butter pecan ice cream.
Thai inspired mango sticky rice
Baileys panna cotta topped with a caramel and coffee crumble.
Warm chocolate lava cake drizzled with salted caramel sauce and garnished with white chocolate shards.
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX | 9 PAX | 10 PAX |
|---|---|---|---|---|---|---|---|---|---|
| Summer 2024 | $56,000 | $57,000 | $58,000 | $59,000 | $60,000 | $61,000 | $62,000 | $63,000 | $64,000 |
| Winter 2024 to 2025 | $56,000 | $57,000 | $58,000 | $59,000 | $60,000 | $61,000 | $62,000 | $63,000 | $64,000 |
| Summer 2025 | $56,000 | $57,000 | $58,000 | $59,000 | $60,000 | $61,000 | $62,000 | $63,000 | $64,000 |
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
7 night minimum. Inquire for less than 7 nights..
Charters are required to book a minimum seven days ahead of departure dates.
BVI Ports Only
***BOAT REQUIRES 72 HOUR TURNS***
Holiday Period 2024/25
Christmas Flat Rate: BVI Ports 7 night minimum. Charter must end on or before 12/27
1- 8 Guests $70,000
9-10 Guests $72,000
New Years Flat Rate: BVI Ports 7 night minimum. Charter must start no earlier than 12/29
1- 8 Guests $70,000
9-10 Guests $72,000
