NAE KAE
This brand new 2022 luxurious sailing catamaran, NAE KAE, is a superb example of what Bali can design. As you step on board in to a beautifully appointed cockpit, complete with teak floors and dining table for ten and a comfortable lounging bench, you immediately realize what a unique charter experience you are about to have. As you make your way up to the flybridge you’ll be blown away by the amazing turquoise water with 360° views and enjoy the up-close view of the sails. It’s also a great place to read your favorite book or a favorite spot for appetizers and cocktails at sundown. The main salon is comfortable and luxurious with open spaces and natural light fed by all the windows surrounding you. All guest cabins are spacious with large windows and offer plenty of natural light. For your comfort, every cabin offers queen sized beds and private baths with dedicated shower stalls as well as individual cabin A/C control. The high level of finishing throughout every cabin reflects the luxury that you would expect from a yacht of this caliber. With all the different areas, NAE KAE is show-stopper and has enough amenities for everyone to enjoy! TOYS: 2 Stand Up Paddle Boards, Snorkeling Gear, 1 Large Floating Mat, Tubes, 1 Wake Board, 1 Adult Water Ski Set, 1 Knee Board, 2 Fishing Rods & Onshore Games. DIVING: Offered via rendezvous only
Accommodations | |
---|---|
Cabins: | 4 |
Queen: | 4 |
Single Cabins: | 1 |
Showers: | 5 |
Electric Heads: | 5 |
Engine Details | |
---|---|
2 x 80 HP Yanmar Engines -- 1 x 21.5kw Onan Generator | |
Fuel Consumption: | - |
Cruising Speed: | - |
Max Speed: | - |
Details | |
---|---|
Type: | Cat |
Beam: | 29 Feet |
Draft: | 5 Feet |
Pax: | 8 |
YearBuilt: | 2022 |
Builder: | Bali Catamarans |
Engines: | 2 x 80 HP Yanmar Engines -- 1 x 21.5kw Onan Generator |
JetSkis: | No |
Flag: | BVI |
SatTv: | Yes |
RegNum: | 1321668 |
Jacuzzi: | No |
A/C: | Full |
Locations | |
---|---|
Winter Area: | Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
Summer Area: | Caribbean Virgin Islands (US/BVI), 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 240L/H |
Special Diets: | Inq |
Kosher: | No |
BBQ: | Yes |
Minimum Age: | Water Safe |
Inverter: | Yes |
Voltages: | 110v |
Water Maker: | Yes 240L/H |
Ice Maker: | Yes |
Sailing Instructions: | No |
Internet Access: | Onboard WIFI |
Hairdryers: | Yes |
Guests Smokes: | Not onboard |
Crew Smokes: | No |
Pets Aboard: | No |
Hammock: | - |
Water Sports | |
---|---|
Dinghy size: | 14' RIB |
Dinghy hp: | 50 |
Water Skis Adult: | No |
Water Skis Kids: | No |
Jet Skis: | No |
Kneeboard: | Yes |
Windsurfer: | - |
Snorkel Gear: | Yes |
Tube: | Yes |
Scurfer: | No |
Wake Board: | No |
Kayaks 1 Pax: | No |
Kayaks (2 Pax): | No |
Floating Mats: | Yes |
Swim Platform: | Scoop steps |
Boarding Ladder (Loc/Type): | Stern Sugar Scoops |
Sailing Dinghy: | No |
Beach Games: | Yes |
Fishing Gear: | Yes |
Gear Type: | 1 Trolling & 1 spinning |
Rods: | 2 |


Chef Maya Walsh - 1st Place Best Cocktail & Award for Best Designer Water - VIPCA YACHT SHOW 2022
Doyle Van Horn
Capt Doyle was born in "The Heart of Arizona". Coming from a ranching background he spent his childhood playing in the woods and rivers of northern Arizona. After graduating from high school he set off traveling around the states working construction and other odd jobs. One of those jobs took him up to Valdez, Alaska where he found his way to the local marina. It was at that moment, seeing all the boats on the dock, that he fell in love with the idea of working on boats and finding a life at sea. After that trip he decided to go all-in and made his way to the Virgin Islands. At 19 years old he moved to St. Thomas to pursue a life on the water. Being the annoying kid on the dock asking for work, finally someone gave him a chance. He spent the next couple of years as crew on a 65-foot sailing cat working on his sea time and honing skills needed to be confident on deck. Eventually, working and getting his 100 ton master’s license. In 2003, he was promoted to captain and so began a dream life of sailing the islands and exploring his backyard that is the Caribbean. Throughout the years he had several opportunities that found him on multiple boats of different size and make, from 100 foot power yachts to 50 foot day sail cats. From running boats for major hotels like The Ritz Carlton, to private term yachts he let the sea and wind take him from The Virgin Islands to Hawaii, throughout the Great Lakes and down the eastern seaboard. In 2015, he had the opportunity to build a boat and start a small high-end private day charter business throughout the Virgin Islands. In August 2007 hurricane Irma and Maria swept through the Caribbean, devastating the islands and boating community throughout the area and beyond. He was forced to pack up and move back to the States where he got back to his roots and worked as a Cowboy for several ranches throughout Arizona. Sleeping under the stars and raising the beef that feeds the nation he found a real passion for the cowboy lifestyle; but in the back of his mind and the forefront of his heart he knew he was destined to make his way back to the sea. In 2021 Doyle sold all his horses and moved to St. Augustine Florida, to get back to the life that fuels his heart. Upon returning to the sea he found a new spark for the work and decided to go back to the island and pick up where he left off. Taking the Captain position onboard Nae Kae with chef Maya, he is excited to show you all the secrets that he found over his twenty years of exploration. Whether it’s showing guests the amazing world under the surface or harnessing the power of the wind to transport you from one island paradise to another; to strumming some tunes on deck for cocktail hour, you are sure to find the right itinerary for you and your group. Capt Doyle, and Chef Maya are happy to welcome you aboard Nae Kae for what is sure to be the best trip to the islands and possibly the best week of your life!
Chef Maya Walsh
Maya grew up primarily in the suburbs of Washington D.C. but spent several years going back and forth between her parents’ countries of Japan and Canada. A lover of water, she spent her youth body surfing on the beaches of California and sailing and canoeing on the lakes of Ontario. Upon graduating from the University of Toronto where she studied Japanese, Spanish and biology, she realized she wanted more involvement in the food world. And so her culinary journey began with six months of WWOOF-ing in Spain and Portugal followed by a move to Baltimore where she became involved in the robust organic urban farming community while cooking at an award-winning French bistro, bartending at a natural wine and sake bar, and roasting and serving coffee.
During 2020, she lived in Japan where she interned at a Michelin 2 star restaurant and worked at a traditional noodle shop. She is a graduate of the Ballymaloe Cookery School, an institution located on an organic farm in Cork, Ireland and of the Ashburton Yacht Chef Academy. Having traveled to over 30 countries, her culinary repertoire is diverse. Her experiences have led her to prioritize a commitment to sourcing high quality, seasonal, and local products, creating strong relationships with producers. She especially enjoys foraging, fermenting and pickling. In the most recent off-seasons, she was learning about the ancient wine culture of the Republic of Georgia and working the harvest on a low-intervention winery in Slovenia. She also spent time in Honduras acquiring her PADI rescue diver certification. She is relentless when it comes to furthering her gastronomic knowledge, highly competent and committed to catering to all guests' dietary restrictions, preferences and aspirations.



























Christmas charters are offered in the Virgin Islands at the STANDARD seasonal rate. Availability restrictions apply. The charter must be booked and completed before 1/07/2024. This special cannot be combined with other offers.
Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX |
---|---|---|---|---|---|---|---|
Summer 2023 | $28,500 | $29,000 | $29,500 | $30,000 | $30,500 | $31,000 | $31,500 |
Winter 2023 to 2024 | $31,500 | $32,000 | $32,500 | $33,000 | $33,500 | $34,000 | $34,500 |
Summer 2024 | $31,500 | $32,000 | $32,500 | $33,000 | $33,500 | $34,000 | $34,500 |
Winter 2024 to 2025 | $31,500 | $32,000 | $32,500 | $33,000 | $33,500 | $34,000 | $34,500 |
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
BVI COMPLIANCE FOR THE 2023/2024 SEASON:
Cruising Grounds: British Virgin Islands & U.S. Virgin Islands (BVI Legal)
Pick Up/Drop Off: St. Thomas or Tortola
Yacht: BVI-Based
Crew: Permanent Annual Work Permits
BVI Customs & Cruising Permit Fees: Included
Additional Rate Details:
GENERAL NOTES:
MINIMUM NIGHTS: 5, Inquire for less
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.
SLEEP ABOARD: Not Available
HALF-BOARD RATES:
Discount of $150 per person
Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches and 4 dinners ashore at client expense. Also see Local Fare option below.
2@$31,200 | 3@$31,550 | 4@$31,900 | 5@$32,250 | 6@$32,600 | 7@$32,950 | 8@$33,300
LOCAL FARE MEAL PLAN:
Discount of $75 per person
Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
2@$31,350 | 3@$31,775 | 4@$32,200 | 5@$32,625 | 6@$33,050 | 7@$33,475 | 8@$33,900
CHRISTMAS 2023: 1-8 pax @ $35,000 - must end no later than 12/26
CHRISTMAS 2024: 1-8 pax @ $41,000 - must end no later than 12/26
NEW YEARS: 1-8 pax @ $41,000 - May not start prior to 12/27
**SEE BROKER NOTES FOR MORE INFORMATION - WAIVER REQUIRED IN ADDITION TO CONTRACT**
Copy link below & paste into browser to submit waiver:
https://bit.ly/cyawaiver
X
Available
X
Booked
X
Hold
X
Unavailable
- : Cat
- : 29 Feet
- : 5 Feet
- : 8
- : 2022
- : Bali Catamarans
- : 2 x 80 HP Yanmar Engines -- 1 x 21.5kw Onan Generator
- : No
- : No
- : Yacht offers Rendezvous Diving only
- : Doyle Van Horn
- : BVI
- : Yes
- : 1321668
Accommodations | |
---|---|
Cabins: | 4 |
Queen: | 4 |
Single Cabins: | 1 |
Showers: | 5 |
Wash Basins: | 5 |
Heads: | 5 |
Electric Heads: | 5 |
Engine Details | |
---|---|
2 x 80 HP Yanmar Engines -- 1 x 21.5kw Onan Generator | |
Fuel Consumption: | - |
Cruising Speed: | - |
Max Speed: | - |
Details | |
---|---|
Refit: | - |
Helipad: | No |
Jacuzzi: | No |
A/C: | Full |
Locations | |
---|---|
Winter Area: | Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
Summer Area: | Caribbean Virgin Islands (US/BVI), 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 240L/H |
Special Diets: | Inq |
Kosher: | No |
BBQ: | Yes |
# Dine In: | 10 |
Minimum Age: | Water Safe |
Generator: | Onan 21.5kw |
Inverter: | Yes |
Voltages: | 110v |
Water Maker: | Yes 240L/H |
Water Cap: | 317 gallons |
Ice Maker: | Yes |
Sailing Instructions: | No |
Internet Access: | Onboard WIFI |
Gay Charters: | Inq |
Nude: | Inq |
Hairdryers: | Yes |
# Port Hatches: | 8 |
Guests Smokes: | Not onboard |
Crew Smokes: | No |
Pets Aboard: | No |
Pet Type: | - |
Guest Pets: | No |
Children Ok: | Yes |
Hammock: | - |
Windscoops: | - |
Water Sports | |
---|---|
Dinghy size: | 14' RIB |
Dinghy hp: | 50 |
Dinghy # pax: | 10 |
Water Skis Adult: | No |
Water Skis Kids: | No |
Jet Skis: | No |
Wave Runners: | No |
Kneeboard: | Yes |
Windsurfer: | - |
Snorkel Gear: | Yes |
Tube: | Yes |
Scurfer: | No |
Wake Board: | No |
Kayaks 1 Pax: | No |
Kayaks (2 Pax): | No |
Floating Mats: | Yes |
Swim Platform: | Scoop steps |
Boarding Ladder (Loc/Type): | Stern Sugar Scoops |
Sailing Dinghy: | No |
Beach Games: | Yes |
Fishing Gear: | Yes |
Gear Type: | 1 Trolling & 1 spinning |
Rods: | 2 |


Chef Maya Walsh - 1st Place Best Cocktail & Award for Best Designer Water - VIPCA YACHT SHOW 2022
Doyle Van Horn
Capt Doyle was born in "The Heart of Arizona". Coming from a ranching background he spent his childhood playing in the woods and rivers of northern Arizona. After graduating from high school he set off traveling around the states working construction and other odd jobs. One of those jobs took him up to Valdez, Alaska where he found his way to the local marina. It was at that moment, seeing all the boats on the dock, that he fell in love with the idea of working on boats and finding a life at sea. After that trip he decided to go all-in and made his way to the Virgin Islands. At 19 years old he moved to St. Thomas to pursue a life on the water. Being the annoying kid on the dock asking for work, finally someone gave him a chance. He spent the next couple of years as crew on a 65-foot sailing cat working on his sea time and honing skills needed to be confident on deck. Eventually, working and getting his 100 ton master’s license. In 2003, he was promoted to captain and so began a dream life of sailing the islands and exploring his backyard that is the Caribbean. Throughout the years he had several opportunities that found him on multiple boats of different size and make, from 100 foot power yachts to 50 foot day sail cats. From running boats for major hotels like The Ritz Carlton, to private term yachts he let the sea and wind take him from The Virgin Islands to Hawaii, throughout the Great Lakes and down the eastern seaboard. In 2015, he had the opportunity to build a boat and start a small high-end private day charter business throughout the Virgin Islands. In August 2007 hurricane Irma and Maria swept through the Caribbean, devastating the islands and boating community throughout the area and beyond. He was forced to pack up and move back to the States where he got back to his roots and worked as a Cowboy for several ranches throughout Arizona. Sleeping under the stars and raising the beef that feeds the nation he found a real passion for the cowboy lifestyle; but in the back of his mind and the forefront of his heart he knew he was destined to make his way back to the sea. In 2021 Doyle sold all his horses and moved to St. Augustine Florida, to get back to the life that fuels his heart. Upon returning to the sea he found a new spark for the work and decided to go back to the island and pick up where he left off. Taking the Captain position onboard Nae Kae with chef Maya, he is excited to show you all the secrets that he found over his twenty years of exploration. Whether it’s showing guests the amazing world under the surface or harnessing the power of the wind to transport you from one island paradise to another; to strumming some tunes on deck for cocktail hour, you are sure to find the right itinerary for you and your group. Capt Doyle, and Chef Maya are happy to welcome you aboard Nae Kae for what is sure to be the best trip to the islands and possibly the best week of your life!
Chef Maya Walsh
Maya grew up primarily in the suburbs of Washington D.C. but spent several years going back and forth between her parents’ countries of Japan and Canada. A lover of water, she spent her youth body surfing on the beaches of California and sailing and canoeing on the lakes of Ontario. Upon graduating from the University of Toronto where she studied Japanese, Spanish and biology, she realized she wanted more involvement in the food world. And so her culinary journey began with six months of WWOOF-ing in Spain and Portugal followed by a move to Baltimore where she became involved in the robust organic urban farming community while cooking at an award-winning French bistro, bartending at a natural wine and sake bar, and roasting and serving coffee.
During 2020, she lived in Japan where she interned at a Michelin 2 star restaurant and worked at a traditional noodle shop. She is a graduate of the Ballymaloe Cookery School, an institution located on an organic farm in Cork, Ireland and of the Ashburton Yacht Chef Academy. Having traveled to over 30 countries, her culinary repertoire is diverse. Her experiences have led her to prioritize a commitment to sourcing high quality, seasonal, and local products, creating strong relationships with producers. She especially enjoys foraging, fermenting and pickling. In the most recent off-seasons, she was learning about the ancient wine culture of the Republic of Georgia and working the harvest on a low-intervention winery in Slovenia. She also spent time in Honduras acquiring her PADI rescue diver certification. She is relentless when it comes to furthering her gastronomic knowledge, highly competent and committed to catering to all guests' dietary restrictions, preferences and aspirations.
DAY BREAK
Eggs Benedict with miso hollandaise over homemade english muffins, poached eggs, ham, fried shallots, capers and lots of fresh herbs, served with a side of ginger, sesame oil and lime dressed greens
Çilbir with poached duck eggs, Aleppo and paprika butter, and dill yoghurt served with freshly grilled, homemade pita bread
Locally made Bagels, cream cheeses, smoked salmon with homemade pickled onions, capers, locally grown arugula and boat grown microgreens
Shakshuka with topped with feta, chopped herbs, and served with freshly baked naan
Homemade rye sourdough bread with served with Caribbean avocado, bacon, eggs, and a regional, tropical fruit plate
Spanish omelette served with house made mayonnaise, spiced ketchup, chorizo and homemade yeast bread
Chocolate and orange zest pancakes with olive oil and hand whipped crème chantilly.
Locally made cinnamon rolls, bacon, and pineapple and smoothies
MIDDAY
Japanese crab cakes served over local greens
Thai beef noodle salad with flank steak, cherry tomatoes, cucumber, red onion, local lettuces, thick rice noodles, nam pla prik, basil, mint, and cilantro
Pomegranate marinated chicken skewers over tabouli salad
Roti with tamarind pickled onions, and refreshing, spiced cauliflower salad
Local spiny lobster bisque with Sugar Brown Farm's greens, sourdough grilled cheese with aged Irish cheddar
Flank steak marinated in greek spices, freshly made pita bread, homemade tzatziki, feta, pickled onions, herbs
Grilled chicken Caesar salad always served with homemade dressing and croutons, Parmesan crisps, watermelon radish
Hand-formed burgers with delicious homemade buns, plus all the usual fixings and yuca fries
HORS D'EOUVRES
Chips and guacamole
Spinach artichoke dip, homemade crustini
Blistered shishito peppers served with fried garlic chips
Vietnamese spring rolls with Nước chấm
Filo baskets with salt fish, caribbean avocado, cream cheese, and chives
Make your own sushi handrolls
Handmade Pork and chive dumplings
Poisson Cru with the catch of the day
Ceviche prepared with lime, sesame oil, spring onion, ponzu, and freshly caught tuna or bonito
Lion Fish crudo served with grapefruit and cucumber
Decadent charcuterie plates
Homemade hummus, pita chips, crudités
Crudités with chili lime salt
Pulled pork nachos with homemade pickled jalapeños, sour cream, cheese
Homemade sour cream and onion with kettle cooked chips
MAIN
Fried mahi mahi tacos with mango salsa, cilantro crema, and tortillas
Local Arugula salad
Homemade linguine with brown butter, fried sage, pancetta, parmesan and lemon
Steak frites with homemade béarnaise sauce, baby bokchoy
Pan seared lion fish with wild mushrooms, beans, green starfruit, browned butter
Pork tenderloin with salsa verde, brussels sprouts, cous cous
Creamy Caribbean style curry with red snapper, tomatoes, sweet potato, peas served with coconut rice cooked with foraged wild bay leaves
Hand Formed lemongrass pork meatballs, rice noodles, nam pla, cucumber, carrots, herbs
DESSERT
Passionfruit Pavlova with spherified mango purée, kiwi, creme chantilly
Cardamom and vanilla Crème Brûlée
Rich chocolate eggplant cake with mascarpone
Homemade custard apple ice cream
Mango and honey panna cotta with tropical fruits
Keylime pie bars served with candied lime
Pineapple cheesecake with lime coulis
SHIP'S BAR
Vodka: Tito's
Rum: Cruzan (3-4 Flavors, a Dark, and a Light)
Bourbon: Bulleit
Gin: Bombay Sapphire
Tequila: Milagroa
Champagne: La Marca Prosecco
Red/White Wine
($12-$15 bottles typically): Josh, 19 Crimes, Apothic, Matua, Dark Horse, Oyster Bay
Cordials: Grand Marnier, Espresso Vodka, Amaretto. Frangelica
Beers: ST. John Brewer's, Leatherback Brewery, Corona



























Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX |
---|---|---|---|---|---|---|---|
Summer 2023 | $28,500 | $29,000 | $29,500 | $30,000 | $30,500 | $31,000 | $31,500 |
Winter 2023 to 2024 | $31,500 | $32,000 | $32,500 | $33,000 | $33,500 | $34,000 | $34,500 |
Summer 2024 | $31,500 | $32,000 | $32,500 | $33,000 | $33,500 | $34,000 | $34,500 |
Winter 2024 to 2025 | $31,500 | $32,000 | $32,500 | $33,000 | $33,500 | $34,000 | $34,500 |
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
<font color="#e36532"> BVI COMPLIANCE FOR THE 2023/2024 SEASON:
Cruising Grounds: British Virgin Islands & U.S. Virgin Islands (BVI Legal)
Pick Up/Drop Off: St. Thomas or Tortola
Yacht: BVI-Based
Crew: Permanent Annual Work Permits
BVI Customs & Cruising Permit Fees: Included </font>
Additional Rate Details:
GENERAL NOTES:
MINIMUM NIGHTS: 5, Inquire for less
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.
SLEEP ABOARD: Not Available
HALF-BOARD RATES:
Discount of $150 per person
Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches and 4 dinners ashore at client expense. Also see Local Fare option below.
2@$31,200 | 3@$31,550 | 4@$31,900 | 5@$32,250 | 6@$32,600 | 7@$32,950 | 8@$33,300
LOCAL FARE MEAL PLAN:
Discount of $75 per person
Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
2@$31,350 | 3@$31,775 | 4@$32,200 | 5@$32,625 | 6@$33,050 | 7@$33,475 | 8@$33,900
CHRISTMAS 2023: 1-8 pax @ $35,000 - must end no later than 12/26
CHRISTMAS 2024: 1-8 pax @ $41,000 - must end no later than 12/26
NEW YEARS: 1-8 pax @ $41,000 - May not start prior to 12/27
**SEE BROKER NOTES FOR MORE INFORMATION - WAIVER REQUIRED IN ADDITION TO CONTRACT**
Copy link below & paste into browser to submit waiver:
https://bit.ly/cyawaiver