OCEAN VIBES
Ocean Vibes Yacht Charter
Step aboard Ocean Vibes, a breathtaking 74′ Sunreef sailing catamaran that redefines luxury on the water. Designed for those who crave adventure and relaxation, this 2020-built masterpiece offers an unparalleled yachting experience with expansive spaces, elegant design, and first-class amenities.
Luxurious Accommodations and Unmatched Comfort
Ocean Vibes features four spacious queen cabins, each thoughtfully designed with private en-suite bathrooms, electric heads, vanities, and separate showers. Natural light fills the cabins, enhancing the serene ambiance, while a full custom air-conditioning system ensures comfort in every season. The yacht’s common areas are equally inviting, offering plenty of space to unwind, socialize, and take in the stunning ocean views.
A Yacht Designed for Leisure and Entertainment
The spacious salon offers plush seating for all guests, perfect for indoor dining or simply relaxing after a day of exploring. For those who love alfresco dining, the exterior deck provides a picturesque setting to savor gourmet meals while enjoying the fresh sea breeze. The expansive flybridge, spanning an impressive 600 square feet, is dedicated to leisure, featuring movable furniture, a fully equipped wet bar, a barbecue, and ample sun pads for lounging under the sky.
Adventure Awaits with Premier Water Toys
Ocean Vibes is well-equipped for those who seek excitement on the water. Guests can enjoy stand-up paddleboarding, snorkeling, and floating mats for a day of fun in the sun. The yacht also offers water skiing, kneeboarding, wakeboarding, and a subwing for adrenaline-filled adventures. With fishing rods, exercise equipment, yoga mats, and onshore games available, there’s no shortage of entertainment onboard.
Additional Water Toys and Amenities:
1 E-Foil
2 Sea Scooters
Noodles
Underwater hull lights for fish watching
Top deck lounge
Floating dock
Subwing
1 Defibrillator
2 x USB socket in each cabin
Dining table in cockpit to accommodate 10 persons around table
Composite hardtop Bimini on the flybridge with integrated lights
SEA RECOVERY Watermaker 50/gph
Wine cooler for 32 bottles
Stainless steel BBQ
Bar module in cockpit without top hatch
Bar module on flybridge including top hatch
2 x Additional freezers on floor in hull.
Gym equipment includes yoga mats and a stationary bike.
The Ultimate Escape Awaits
With its sleek design, exceptional amenities, and an inviting atmosphere, Ocean Vibes is the perfect blend of elegance and adventure. Whether you seek exhilarating water sports, tranquil sunbathing, or unforgettable moments shared with loved ones, this yacht delivers an experience like no other. Reserve your luxury sailing getaway today and set sail for the adventure of a lifetime!
Ocean Vibes is the first of the new 70 series with galley down, 4 cabins plus crew, and forepeak built. While housing the main helm, the 600 sqft flybridge is dedicated to leisure with more than enough space for movable furniture, a fully equipped wet bar, a barbecue, and large sun pads.
Air conditioning system Frigomar 100 000 btu/h
The hulls of this new Sunreef 70 catamaran provide impressive volumes to set up a custom layout including airy, luxurious guest cabins and an opulent master suite with a walk-in dressing, desk, sofa, retractable TV, and an immense bathroom. A perfect setting to unwind and relax after a long day in the sun.
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | 4 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Electric Heads: | 4 |
| Engine Details | |
|---|---|
| 2 X John Deere 4045AFM85 168 KW (225hp) 2 x Parallel working gensets 18kw Koehler | |
| Fuel Consumption: | 3997.39 / 10 |
| Cruising Speed: | 8 knots |
| Max Speed: | 10US Gall/Hr |
| Details | |
|---|---|
| Type: | Cat |
| Beam: | 35.4 Feet |
| Draft: | 6.3 Feet |
| Pax: | 8 |
| YearBuilt: | 2020 |
| Builder: | Sunreef Yachts |
| Engines: | 2 X John Deere 4045AFM85 168 KW (225hp) 2 x Parallel working gensets 18kw Koehler |
| JetSkis: | No |
| Flag: | Cayman |
| SatTv: | No |
| RegNum: | 750798 |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Caribbean Virgin Islands (US/BVI), 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: | - |
| Camcorder: | - |
| Books: | - |
| Board Games: | - |
| Deck Shower: | Yes |
| Water Maker: | Yes |
| Special Diets: | Yes |
| Kosher: | No |
| BBQ: | Yes |
| Minimum Age: | Water Safe |
| Inverter: | - |
| Voltages: | - |
| Water Maker: | Yes |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Hairdryers: | Yes |
| Guests Smokes: | aft scoop steps only |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Hammock: | - |
| Water Sports | |
|---|---|
| Dinghy size: | 14’ 8” ZAR ZF5 with Suzuki outboard |
| Dinghy hp: | 60 |
| Water Skis Adult: | 2 |
| Water Skis Kids: | No |
| Jet Skis: | No |
| Kneeboard: | 1 |
| Windsurfer: | No |
| Snorkel Gear: | Yes |
| Tube: | 2 |
| Scurfer: | No |
| Wake Board: | 1 |
| Kayaks 1 Pax: | 1 |
| Kayaks (2 Pax): | No |
| Floating Mats: | 1 |
| Swim Platform: | Yes |
| Boarding Ladder (Loc/Type): | Stern Sugar Scoops |
| Sailing Dinghy: | - |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | Trolling and spinning |
| Rods: | 1 trolling 1 casting |
Max's love affair with the sea began early in life, and it has been a lifelong journey of adventure and discovery. Born and raised in the UK near the water, Max's passion for sailing grew as he did. He holds a 200gt Yacht master and is happiest when at sea.
Although Max initially pursued a career in banking in the city, the call of the open water was too strong to resist and so he left the corporate world behind and embarked on a new quest as a yacht charter captain. It was a life-altering decision that allowed him to prioritize his passion.
The vibrant and diverse cruising grounds of the Mediterranean, Caribbean and Polynesia have become his second home, and he knows many hidden gems and secret coves that these regions have to offer. For Max, the British Virgin Islands are more than just a destination—they are his home. Nestled among these pristine islands, Max has cultivated deep connections with the local community, ensuring that every charter feels like a warm and inviting journey through his own backyard.
Growing up in a big, close-knit family, Max understands the importance of creating a sense of family and belonging on every charter. He strives to infuse every voyage with a welcoming atmosphere, where guests can forge lasting memories with loved ones, friends and the crew.
Chef Elise Lindbergh
Elise’s culinary journey began in her family’s kitchen. As a child, she helped cultivate the garden, from which her father would select the best basil leaves and tomatoes to make fresh pasta sauce. Her family often invited friends to join them to roll homemade pasta, and everyone would gather outside to enjoy the meal as the sun was setting. This was a beloved social event. Elise’s devotion to food blossomed, and at the age of 14 she started a baking business specializing in elaborate fondant cakes. While studying anthropology and philosophy at Bowdoin College in Maine, Elise continued to explore her love of cooking by selling her homemade hummus and cooking weekly meals with her friends. It was also during her college years that she began working as a yacht chef in the Caribbean during summers and school breaks. After graduating from Bowdoin, she received a scholarship to attend an 8-week culinary course in Virginia, taught by recognized Swiss Master Chef Rolf Strub, and under the direction of Chef Antwon Brinson.
Elise’s culinary interests are informed by her world travels, which include a 9-month stay in India, a month in Nepal, and multiple stays in Europe and Central America. Her cuisine is strongly influenced by Asian, French, and Central American methods, ingredients, and philosophies of food. She believes a meal should be both a social event and an experience that titillates all of the senses. Her food is flavorful, colorful, and crafted from the freshest ingredients. She prides herself on making her own bread, pastries, sauces, and fermented goods to enhance and elevate every meal. She wakes up well before sunrise and uses time as her specialty ingredient— allowing her bread to rise, sauces to marinate, and flavors to infuse. Your meals on board will both excite you and nourish you. Elise’s dishes are exquisite; some of them can be found on her Instagram page, @galley_of_Elise.
Additionally, Elise is as comfortable at the helm as in the galley: she holds a 200gt Master of Yachts Unlimited ticket, which includes celestial navigation— please ask her about constellations!
Chief Stewardess Delphine Hazledine
Delphine has a true gift for creating memorable guest experiences—whether she’s hosting and serving one of Chef Elise’s exquisite meals, guiding a peaceful yoga session, or offering thoughtful wellness consultations. Born and raised near the North Sea in eastern England, she caught the travel bug at 18 and has since lived and worked in New Zealand, Fiji, Guatemala, Portugal, and Germany—sharing her versatile skills as a hostess, yoga teacher, ambient DJ, and wellness consultant.
With family roots in traditional wooden boat building, the call of the ocean has always run deep in Delphine’s veins. At 21, she joined her father on a week-long yoga retreat aboard a sailing yacht in Turkey—a life-changing experience that sparked her dream of merging land-based wellness with life at sea.
Becoming a yacht stewardess has been one of the most rewarding decisions of her life. She thrives on meeting inspiring people from around the world and curating charter weeks that feel truly special and unforgettable.
When she’s not working her magic onboard, you’ll find Delphine mixing up creative cocktails (don’t miss her signature Espresso Delphini), swimming in the ocean, learning to freedive, soaking up nature, or unwinding in a sauna. With her calm presence, diverse skill set, and heartfelt hospitality, Delphine brings a sense of ease, connection, and joy to every charter experience.
Voted Best in Show (60’+) at the BVI Charter Yacht Show, OCEAN VIBES boasts an exceptional crew including Captain Max, Chef Elise (2024 Local-licious Culinary Contest Winner), and Chief Stewardess Susanna.
Booking Details:
• 6-night minimum required
• Availability is limited—secure bookings now!
• Offer cannot be combined with other promotions
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX | 9 PAX | 10 PAX | 11 PAX | 12 PAX |
|---|---|---|---|---|---|---|---|---|---|---|---|
| Summer 2025 | $65,500 | $66,000 | $66,500 | $67,000 | $67,500 | $68,000 | $68,500 | ||||
| Winter 2025 to 2026 | $65,500 | $66,000 | $66,500 | $67,000 | $67,500 | $68,000 | $68,500 | ||||
| Summer 2026 | $65,500 | $66,000 | $66,500 | $67,000 | $67,500 | $68,000 | $68,500 | ||||
| Winter 2026 to 2027 | $65,500 | $66,000 | $66,500 | $67,000 | $67,500 | $68,000 | $68,500 |
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
Cruising Area
• Virgin Islands (USVI & BVI)
Base Port
• Tortola, BVI
• Inquire for additional pick-up/drop-off available in Tortola, BVI
• USVI ports available on request (Contact us for details)
Yacht Status & Operations
• Based in Tortola, BVI
• BVI pick-up/drop-off preferred
• USVI pick-ups/drop-offs accepted with advance approval
Customs Fees & Cruising Permits
• Included
Rates & Terms
Minimum Charter Nights
• 5-night minimum
• Shorter charters considered on request
Short-Term Charter Rate Calculations
• 6 nights = weekly rate ÷ 7 × 6
• 5 nights or less = weekly rate ÷ 6 × number of nights
Sleep Aboard Option
Enjoy a relaxed evening onboard before your charter begins.
• Offered at 50% of the daily rate
• Boarding available after 4:00 PM
• Includes snacks, welcome cocktails & continental breakfast
• Dinner ashore at guest expense
• Excludes Christmas & New Year’s weeks
Dining Options – The number of meals listed are based on a 7 night charter
Full-Board Plan – Great for guests who want a fully onboard culinary experience
• 7 breakfasts, 7 lunches & 7 dinners onboard
• Standard plan included in your charter rate
Half-Board Plan – Ideal for guests who enjoy dining ashore
• 7 breakfasts, 4 lunches & 3 dinners onboard
• 3 lunches & 4 dinners ashore (guest expense)
• $150 per person discount
Local Fare Meal Plan – A taste of Caribbean cuisine
• 7 breakfasts, 5 lunches & 6 dinners onboard
• 2 lunches & 1 dinner ashore (guest expense)
• $75 per person discount
Holiday Rates 2025 / 2026 Season
Holiday season pricing is full-board only, 7 nights and a 48 turn is required.
Christmas Week
• $78,000 | 2–8 guests
• Must end on or before December 26
New Year’s Week
• $82,000 | 2–8 guests
• May not start prior to December 27
Important Notes
• Charter waiver required in addition to standard contract
• Please inquire for BVI port availability due to annual limit
X
Available
X
Booked
X
Hold
X
Unavailable
- : Cat
- : 35.4 Feet
- : 6.3 Feet
- : 8
- : 2020
- : Sunreef Yachts
- : 8 knots
- : 10
- : 2 X John Deere 4045AFM85 168 KW (225hp) 2 x Parallel working gensets 18kw Koehler
- : No
- : No
- : Yacht offers Rendezvous Diving only
- : Max Craven
- : Cayman
- : No
- : 750798
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | 4 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Wash Basins: | 4 |
| Heads: | 4 |
| Electric Heads: | 4 |
| Engine Details | |
|---|---|
| 2 X John Deere 4045AFM85 168 KW (225hp) 2 x Parallel working gensets 18kw Koehler | |
| Fuel Consumption: | 3997.39 / 10 |
| Cruising Speed: | 8 knots |
| Max Speed: | 10US Gall/Hr |
| Details | |
|---|---|
| Refit: | - |
| Helipad: | No |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Caribbean Virgin Islands (US/BVI), 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: | - |
| # of Videos: | - |
| # DVDs/Movies: | - |
| # CD's: | - |
| Camcorder: | - |
| Books: | - |
| Board Games: | - |
| Sun Awning: | - |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Water Maker: | Yes |
| Special Diets: | Yes |
| Kosher: | No |
| BBQ: | Yes |
| # Dine In: | 10 |
| Minimum Age: | Water Safe |
| Generator: | 2 x Parallel working gensets |
| Inverter: | - |
| Voltages: | - |
| Water Maker: | Yes |
| Water Cap: | 425 |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Yes |
| Nude: | Inq |
| Hairdryers: | Yes |
| # Port Hatches: | - |
| Guests Smokes: | aft scoop steps only |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | No |
| Children Ok: | Yes |
| Hammock: | - |
| Windscoops: | - |
| Water Sports | |
|---|---|
| Dinghy size: | 14’ 8” ZAR ZF5 with Suzuki outboard |
| Dinghy hp: | 60 |
| Dinghy # pax: | 8 |
| Water Skis Adult: | 2 |
| Water Skis Kids: | No |
| Jet Skis: | No |
| Wave Runners: | No |
| Kneeboard: | 1 |
| Windsurfer: | No |
| Snorkel Gear: | Yes |
| Tube: | 2 |
| Scurfer: | No |
| Wake Board: | 1 |
| Kayaks 1 Pax: | 1 |
| Kayaks (2 Pax): | No |
| Floating Mats: | 1 |
| Swim Platform: | Yes |
| Boarding Ladder (Loc/Type): | Stern Sugar Scoops |
| Sailing Dinghy: | - |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | Trolling and spinning |
| Rods: | 1 trolling 1 casting |
Max's love affair with the sea began early in life, and it has been a lifelong journey of adventure and discovery. Born and raised in the UK near the water, Max's passion for sailing grew as he did. He holds a 200gt Yacht master and is happiest when at sea.
Although Max initially pursued a career in banking in the city, the call of the open water was too strong to resist and so he left the corporate world behind and embarked on a new quest as a yacht charter captain. It was a life-altering decision that allowed him to prioritize his passion.
The vibrant and diverse cruising grounds of the Mediterranean, Caribbean and Polynesia have become his second home, and he knows many hidden gems and secret coves that these regions have to offer. For Max, the British Virgin Islands are more than just a destination—they are his home. Nestled among these pristine islands, Max has cultivated deep connections with the local community, ensuring that every charter feels like a warm and inviting journey through his own backyard.
Growing up in a big, close-knit family, Max understands the importance of creating a sense of family and belonging on every charter. He strives to infuse every voyage with a welcoming atmosphere, where guests can forge lasting memories with loved ones, friends and the crew.
Chef Elise Lindbergh
Elise’s culinary journey began in her family’s kitchen. As a child, she helped cultivate the garden, from which her father would select the best basil leaves and tomatoes to make fresh pasta sauce. Her family often invited friends to join them to roll homemade pasta, and everyone would gather outside to enjoy the meal as the sun was setting. This was a beloved social event. Elise’s devotion to food blossomed, and at the age of 14 she started a baking business specializing in elaborate fondant cakes. While studying anthropology and philosophy at Bowdoin College in Maine, Elise continued to explore her love of cooking by selling her homemade hummus and cooking weekly meals with her friends. It was also during her college years that she began working as a yacht chef in the Caribbean during summers and school breaks. After graduating from Bowdoin, she received a scholarship to attend an 8-week culinary course in Virginia, taught by recognized Swiss Master Chef Rolf Strub, and under the direction of Chef Antwon Brinson.
Elise’s culinary interests are informed by her world travels, which include a 9-month stay in India, a month in Nepal, and multiple stays in Europe and Central America. Her cuisine is strongly influenced by Asian, French, and Central American methods, ingredients, and philosophies of food. She believes a meal should be both a social event and an experience that titillates all of the senses. Her food is flavorful, colorful, and crafted from the freshest ingredients. She prides herself on making her own bread, pastries, sauces, and fermented goods to enhance and elevate every meal. She wakes up well before sunrise and uses time as her specialty ingredient— allowing her bread to rise, sauces to marinate, and flavors to infuse. Your meals on board will both excite you and nourish you. Elise’s dishes are exquisite; some of them can be found on her Instagram page, @galley_of_Elise.
Additionally, Elise is as comfortable at the helm as in the galley: she holds a 200gt Master of Yachts Unlimited ticket, which includes celestial navigation— please ask her about constellations!
Chief Stewardess Delphine Hazledine
Delphine has a true gift for creating memorable guest experiences—whether she’s hosting and serving one of Chef Elise’s exquisite meals, guiding a peaceful yoga session, or offering thoughtful wellness consultations. Born and raised near the North Sea in eastern England, she caught the travel bug at 18 and has since lived and worked in New Zealand, Fiji, Guatemala, Portugal, and Germany—sharing her versatile skills as a hostess, yoga teacher, ambient DJ, and wellness consultant.
With family roots in traditional wooden boat building, the call of the ocean has always run deep in Delphine’s veins. At 21, she joined her father on a week-long yoga retreat aboard a sailing yacht in Turkey—a life-changing experience that sparked her dream of merging land-based wellness with life at sea.
Becoming a yacht stewardess has been one of the most rewarding decisions of her life. She thrives on meeting inspiring people from around the world and curating charter weeks that feel truly special and unforgettable.
When she’s not working her magic onboard, you’ll find Delphine mixing up creative cocktails (don’t miss her signature Espresso Delphini), swimming in the ocean, learning to freedive, soaking up nature, or unwinding in a sauna. With her calm presence, diverse skill set, and heartfelt hospitality, Delphine brings a sense of ease, connection, and joy to every charter experience.
Below is a list of dishes that Elise loves to cook— inspired by the food we ate growing up, the places she visited, and the products of successful kitchen experiments. The result is an eclectic and nutritious menu featuring international inspiration from South Asia, Central America, the Mediterranean, and North Africa.
DAY BREAK
Patatas Bravas with Lemon Garlic Aioli and Chorizo
Crispy potatoes in a tangy tomato-based sauce with lemon garlic aioli, scrambled eggs, and chorizo sausage. Served with homemade sourdough bread.
Mushroom Omelet
Omelet with crimini and portobello mushrooms cooked in red wine, three-cheese blend, topped with rosemary, served with home fries and Gouda grits.
Eggs Benedict
Homemade hollandaise, homemade English muffin, crispy woven bacon squares.
Huevos Rancheros
Eggs served atop freshly made corn tortillas, topped with black beans, chorizo, sautéed onions, bell peppers, tomatoes, and avocado. Served with chipotle salsa & sour cream.
Gallo Pinto
Traditional Costa Rican breakfast dish—black beans and rice served with cheesy scrambled eggs, fried plantains, avocado, and homemade corn tortillas.
Quiche
With onions, leeks, mushrooms, smoked ham, and Swiss cheese.
Egg Strata
Toasted bread pieces soaked in egg and baked with cheese, mushrooms, and sausage.
Homemade Bagels & Smoked Salmon
Freshly baked everything bagels served with cream cheese, smoked salmon, onions, egg, capers, fresh dill, and lemon wedges.
Crepes
Traditional thin French crepes served with cinnamon sugar, maple syrup, mascarpone, and fresh berries.
Breakfast Pastries
Homemade muffins, pain au chocolat, croissants, and cinnamon rolls.
MIDDAY
Ahi Tuna with Chimichurri & Arugula
Seared ahi tuna steak with fresh chimichurri, quinoa, arugula, and avocado.
Four Cheese and Mushroom Flatbread
Asiago, Romano, Parmesan, and goat cheese with portobello, crimini, and button mushrooms on a homemade garlic crust, finished with arugula and balsamic reduction.
Five Spice Chicken Bánh Mì
Chicken sandwich made with homemade French bread and topped with a fried egg. Served with a ginger sesame salad.
Tuna Niçoise Salad
Mixed greens salad with pan-seared tuna, hard-boiled eggs, green beans, potatoes, and capers, served with a lemon-garlic vinaigrette.
Spicy Grilled Shrimp Tacos
Served on homemade corn tortillas, topped with a cilantro lime slaw and served with Mexican street corn.
Yellow Submarine
Inspired by a sandwich my parents would get in Atlanta, Georgia—Muenster, Havarti, fresh sprouts, served in a whole wheat roll with mustard and homemade “rainbow” mayonnaise.
Mediterranean Pita Bar
Homemade falafel, chicken kabobs, grilled vegetables, served with homemade tzatziki, lemon tahini sauce, hummus, olives, and homemade pita.
HORS D'OEUVRES
Caprese Salad
Fresh mozzarella and tomatoes drizzled with basil oil and a balsamic reduction, topped with Maldon salt and roasted pine nuts.
Indian Sampler
Homemade garlic naan, fried paneer, and vegetable samosa served with raita, mint chutney, and tamarind chutney.
Homemade Hummus Platter
Hummus four ways: classic Israeli, lemon, za’atar, and roasted red pepper, served with pita triangles, mini sweet peppers, cucumbers, and baby carrots.
Bruschetta
Made with homemade Italian bread, drenched in olive oil with fresh tomatoes and diced garlic.
Gazpacho
Served refreshingly chilled with fresh bread.
Marinated Tuna Poke
Hawaiian-style with sticky rice and plum sauce.
Ceviche
Peruvian-style raw fish cured in lemon and lime juice, spiced with chili peppers, chopped onions, and cilantro.
Stuffed Endive Boats
With pear and gorgonzola, topped with walnuts and honey.
MAIN
Ginger Marinated Pork Tenderloin
Served with peanut sesame noodles, roasted bok choy, and mixed vegetables.
Roast Chicken Breast and Butternut Fettuccine
Topped with gorgonzola and toasted walnuts.
Roasted Vegetable Hummus Bowl
Roasted zucchini and grape tomatoes with tofu seasoned with za’atar spices, served with freekeh and refreshing cucumber salad, topped with homemade lemon hummus and olives.
West African Peanut Soup
Thick, nutritious soup made from sweet potatoes and peanuts, topped with tofu, scallions, and crushed peanuts.
Black Bean Soup
A protein-rich, flavorful version of a recipe that has been in my family for generations.
From the Sea
Tarka Mahi Mahi
Seared mahi mahi topped with tarka made of sautéed mustard seeds, garlic, slivered almonds, and olive oil, served with basmati rice and aloo gobi.
Chilean Sea Bass
Served with spaghetti squash and scampi butter.
Smoked Tea Red Snapper
With tangy mango salsa and butterfly pea flower rice.
Grilled Lobster and Porcini Port Wine Risotto
Butterflied lobster atop a decadent porcini mushroom risotto, served with grilled lemon and herbed compound butter.
DESSERT
Molten Chocolate Lava Cake
Crisp sugar on the outside, thick warm dark chocolate lava on the inside. Served fresh from the oven with homemade vanilla ice cream.
White Chocolate Cheesecake
Drizzled with a blueberry coulis.
Tiramisu
Traditionally prepared and topped with dark chocolate shavings and dark chocolate-covered espresso beans.
Pies
Pecan, pumpkin, apple, sweet potato, blueberry, peanut butter. All with homemade crust and served with homemade ice cream.
Vegan Flourless Chocolate Cake
A rich, plant-based, gluten-free cake made with Dutch cocoa and melted dark chocolate, sweetened with dates and coconut oil. Served with dairy-free vanilla ice cream.
Almond Kringle
Danish-American pastry with a rich almond filling and buttery crust, served with fresh fruit and homemade whipped cream.
Sorbets and Sorbettos
Dairy-free options including lemon, raspberry, watermelon, and dark chocolate.
BAKERY
During charter, I prepare all baked goods from scratch.
Sourdough- Homemade souradough cinnamon rolls, sourdough artisan loaf, sourdough bagels.
Yeast- English muffins, artisan no knead loaf, burger buns, crossaints.
SHIP'S BAR
Vodka: Tito's
Rum: Zacapa, Flor de Caña, Cruzan and Mt. Gay
Bourbon: Makers Mark, Bullet, Crown Royal
Gin: Hendricks and Bombay
Tequila: Casa Amigos
Champagne: Moët
Prosecco: Ruffino
Red/White Wine ($30-$40 bottles typically)
Cordials: Grand Marnier, Disaronno, Grahams Port
Beers: Corona, Carib, Red Stripe, Ciders, High Noons
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX |
|---|---|---|---|---|---|---|---|
| Summer 2025 | $65,500 | $66,000 | $66,500 | $67,000 | $67,500 | $68,000 | $68,500 |
| Winter 2025 to 2026 | $65,500 | $66,000 | $66,500 | $67,000 | $67,500 | $68,000 | $68,500 |
| Summer 2026 | $65,500 | $66,000 | $66,500 | $67,000 | $67,500 | $68,000 | $68,500 |
| Winter 2026 to 2027 | $65,500 | $66,000 | $66,500 | $67,000 | $67,500 | $68,000 | $68,500 |
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
Cruising Area
• Virgin Islands (USVI & BVI)
Base Port
• Tortola, BVI
• Inquire for additional pick-up/drop-off available in Tortola, BVI
• USVI ports available on request (Contact us for details)
Yacht Status & Operations
• Based in Tortola, BVI
• BVI pick-up/drop-off preferred
• USVI pick-ups/drop-offs accepted with advance approval
Customs Fees & Cruising Permits
• Included
Rates & Terms
Minimum Charter Nights
• 5-night minimum
• Shorter charters considered on request
Short-Term Charter Rate Calculations
• 6 nights = weekly rate ÷ 7 × 6
• 5 nights or less = weekly rate ÷ 6 × number of nights
Sleep Aboard Option
Enjoy a relaxed evening onboard before your charter begins.
• Offered at 50% of the daily rate
• Boarding available after 4:00 PM
• Includes snacks, welcome cocktails & continental breakfast
• Dinner ashore at guest expense
• Excludes Christmas & New Year’s weeks
Dining Options – The number of meals listed are based on a 7 night charter
Full-Board Plan – Great for guests who want a fully onboard culinary experience
• 7 breakfasts, 7 lunches & 7 dinners onboard
• Standard plan included in your charter rate
Half-Board Plan – Ideal for guests who enjoy dining ashore
• 7 breakfasts, 4 lunches & 3 dinners onboard
• 3 lunches & 4 dinners ashore (guest expense)
• $150 per person discount
Local Fare Meal Plan – A taste of Caribbean cuisine
• 7 breakfasts, 5 lunches & 6 dinners onboard
• 2 lunches & 1 dinner ashore (guest expense)
• $75 per person discount
Holiday Rates 2025 / 2026 Season
Holiday season pricing is full-board only, 7 nights and a 48 turn is required.
Christmas Week
• $78,000 | 2–8 guests
• Must end on or before December 26
New Year’s Week
• $82,000 | 2–8 guests
• May not start prior to December 27
Important Notes
• Charter waiver required in addition to standard contract
• Please inquire for BVI port availability due to annual limit