OCEANFRONT PROPERTY

$15,700 - $18,000 / WEEK

3 queen cabins with ensuite bathroom including en-suite electric toilet, shower and sink. All cabins are full air-conditioned and individually controlled.
Crew uses starboard forward cabin and head.

BUILT/REFIT
YEAR
2018
YACHT
LENGTH
50 Ft
NUMBER OF
CABINS
3
NUMBER OF
GUESTS
6
TOTAL
CREW
2
CHARGES
FROM
$15,700
Accommodations
Cabins: 3
Queen: 3
Single Cabins: 1
Showers: 3
Electric Heads: 3
Engine Details
-
Fuel Consumption: -
Cruising Speed: -
Max Speed: -
Details
Type: Cat
Beam: 26 Feet
Draft: 5 Feet
Pax: 6
YearBuilt: 2018
Builder: Fontaine-Pajot
JetSkis: No
Flag: USA
SatTv: No
RegNum: USCG 1283162
Jacuzzi: No
A/C: Full
Locations
Winter Area: Caribbean Virgin Islands
Summer Area: Caribbean Virgin Islands
Pick Up Locations
Pref. Pick-up: -
Other Pick-up: -


Amenities
Salon Tv/VCR: No
Salon Stereo: Yes
Sat Tv: -
Camcorder: No
Books: No
Board Games: Yes
Deck Shower: Yes
Water Maker: 15GPH
Special Diets: Yes
Kosher: Yes
BBQ: Yes
Minimum Age: Water safe
Inverter: 1000W
Voltages: 110V
Water Maker: 15GPH
Ice Maker: Yes
Sailing Instructions: No
Internet Access: Onboard WIFI
Hairdryers: No
Guests Smokes: Stern only
Crew Smokes: No
Pets Aboard: No
Hammock: No
Water Sports
Dinghy size: 10' RIB
Dinghy hp: 25HP
Water Skis Adult: No
Water Skis Kids: No
Jet Skis: No
Kneeboard: No
Windsurfer: No
Snorkel Gear: Yes
Tube: No
Scurfer: No
Wake Board: No
Kayaks 1 Pax: No
Kayaks (2 Pax): No
Floating Mats: No
Swim Platform: Scoop steps & tender lift
Boarding Ladder (Loc/Type): S/S ladder of scoop steps
Sailing Dinghy: No
Beach Games: No
Fishing Gear: Yes
Gear Type: 2 trolling rods
Rods: 2
Captain
Rob Hyson
Nation: USA
Born: 1979
License: 100T USCG Master
Languages: German English
Chef/mate
Doris Schepain
Nation: USA
Born: 1977
License: STCW
Captain Rob Hyson was born and raised in a small coastal town in Maine and as such spent a large portion of his youth on the water, on small fishing boats sailing schooners and everything in between. After graduation high school Rob served in the US Marine Corps as a presidential guard in Washington DC and at Camp David. Soon after ending his service in the Marine corps Rob moved to The Great Lakes area where his love for sailing was born. When Rob moved to his home state of Maine again he bought, and completely refit a Pearson sailing yacht and sailed her all over the New England coast until he decided to find warmer weather and sailed south the the US Virgin Islands. Where he cruised for a year before deciding to turn his love for the ocean and sailing into a career. Now Rob spends his days on the water and even gets paid to do it. He is truly happy to be “living the dream”

Chef/First Mate Doris Schepian
Stemming from a family of German origin, Doris learned the art of cooking from her grandmother who spent hours in the kitchen making delicious and comforting homemade meals. Eventually, she broke free from traditional cooking and discovered a world of exotic cuisine. She enjoys sharing her love of flavors encompassing European, Latin, and South Asian dishes. Doris has loved being in, around and on beautiful bodies of water since she can remember. Her adventures include sailing off of the coast of Australia through the crystal blue waters around the Whitsunday Islands on a catamaran and a 5 day stay on a 30 ft single hull sailboat which included a sail from San Pedro to Catalina Island in California. Doris loves to travel and has many stories to share of her adventures. She looks forward to entertaining and sharing new adventures with her guests!

All items can be prepared gluten-free.
Breakfast
Blueberry buttermilk pancakes served with maple-sweetened whipped cream
 Omelette with choice of spinach, peppers, tomatoes and Boursin, goat or cheddar cheese served with a side of crispy bacon and sweet potato hash
 West Indian bay cooked oats with mango and blueberries, fried eggs, breakfast sausage and sourdough toast
 Belgian waffles with strawberries and whipped cream
 Avocado toast, eggs any style, red potato hash
 Eggs Benedict with side of crispy bacon and red potato hash
 Smoked salmon, cucumber and Boursin or goat cheese on sourdough toast, manchego egg scramble
Lunch
 Waldorf Chicken Salad on Asiago roll, side of pickle and sweet potato chips
 Grilled Mahi or shrimp tacos with cilantro lime sauce, blue corn chips and homemade salsa
 Dill and Toasted onion Tuna salad on croissant, red leaf lettuce, heirloom tomatoes, red onion served with dill pickles and kettle cooked potato chips
 Pulled pork sandwiches with German potato salad, pickles vegetables
 Bourbon Barbecued chicken, grilled and seasoned portabello mushroom, zucchini, corn, lemon herb potato salad
 Hamburgers or Homemade Vegetable burgers, truffle baked potato fries, dill pickles
 Curry Salmon burgers, Vegetable chips, herb cucumber and tomato salad
Vegetarian options: 1. Egg salad on toasted croissant 2. Lettuce wrapped vegetable tacos
Appetizers
 Bacon wrapped stuffed jalapeños, cream cheese and Pepper jack
 Bacon wrapped scallops
 Mediterranean Zataar bread
 Baked Brie with raspberry gelee
 Fresh baked rosemary sourdough loaf with Kerrygold butter
 Garlic and aged cheddar cheese Stuffed Mushrooms
 Roasted Garlic Hummus served with fresh vegetable sticks and pita chips
Dinner
 Chicken Marsala, garlic butter fettuccine, House salad
 Roast Provençal Chicken, bacon brussels sprouts, truffle mashed potatoes
 Butter chicken over basmati rice, curry spinach

 Grilled catch of the day, lemon caper sauce, gruyere roasted asparagus, cauliflower mash
 Shrimp, sausage and vegetable paella
 Steak Diane, Parmesan green beans, garlic roasted potatoes
 Keto shepherds pie, spring salad with lemon vinegrette
 Grilled Ribeye, Garlic mashed potatoes, creamed spinach
Dessert
 Chocolate lava cakes, mint ice cream
 Key lime pie
 Chocolate hazelnut mousse
 Apple cobbler, vanilla ice cream
 Brownie trifle
 Strawberries and cream
 Almond bars and Orange blossom pudding

March 2021
Five Stars (as my kids would say)!!!!!! Rob and Doris were simply awesome. This was my first trip so I really didn't know what to expect. The catamaran was awesome and extremely comfortable. Rob really knew his craft and was willing to share it with everyone on the boat. He also knew the area extremely well and everyone in it. When we went to dinner, we were greeted by the owners of each restaurant and treated like royalty. Doris made us feel at home and totally catered to our needs individually. She cooked some great meals and jumped in the water like the rest of us!! I will use these guys the next time I come down. If I have to wait for their boat to open, I will wait for them!
Rates are All Inclusive
Season 2 PAX 3 PAX 4 PAX 5 PAX 6 PAX
Winter 2020 to 2021 $16,000 $16,500 $17,000 $17,500 $18,000
Summer 2021 $16,000 $16,500 $17,000 $17,500 $18,000
Winter 2021 to 2022 $16,000 $16,500 $17,000 $17,500 $18,000
Summer 2022 $16,000 $16,500 $17,000 $17,500 $18,000

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: 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="b700b7">
<B>GENERAL NOTES: </B>
<B>LESS THAN 7 NIGHT CHARTERS: </B> For 6 nights divide by 7N X 6N. For less than 6 nights, divide by 6N X number of nights.
<B>MINIMUM NIGHTS:</B> 6 inquire for less
BVI PORT FEE: Add $400 each end for BVI ports other than West End or Jost</font color>
<font color="ff0000"><B><BIG><BIG>If cruising area includes BVI, rates are PLUS permits, licenses and fees which are to be paid by client.</B></BIG></BIG>
</font color></B>

<B><BIG><U>SLEEP ABOARD</B></BIG></U> Sleep aboard the night before charter dates. Available for $250 per cabin per night, with a 2 cabin minimum. Includes snacks, welcome cocktails & continental breakfast. Dinner is to be taken ashore at client expense. EXCLUDES: Christmas and New Year's weeks.

<B><BIG><U>HALF-BOARD OPTION:</B></BIG></U> Includes 7 breakfasts, 4 lunches & 3 dinners, happy hour canapes, standard ships bar and snacks. Other meals ashore at client expense.
2@$15,700 3@$16,050 4@$16,400 5@$16,750 6@$17,100

<B><BIG><U>LOCAL FARE OPTION:</B></BIG></U> Includes 7 breakfasts, 5 lunches & 6 dinners, happy hour canapes, standard ships bar and snacks. Other meals ashore at client expense.
2@$15,850 3@$16,275 4@$16,700 5@$17,125 6@$17,550

<B><BIG><U>CHRISTMAS/NEW YEARS 2021/2022:</B></U></big> 7 night minimum, VIRGIN ISLANDS
<B>CHRISTMAS:</b> 1-6 pax $19,550 - 7 night minimum, full board only
<B>NEW YEARS: </B> 1-6 pax $20,400 - 7 night minimum, full-board only

<font color="#f30000"><BIG><B>***SPECIAL OFFERS ***</big></b>
See specials page
</font color>
.

X

Available

X

Booked

X

Hold

X

Unavailable

  • : Cat
  • : 26 Feet
  • : 5 Feet
  • : 6
  • : 2018
  • : Fontaine-Pajot
  • : No
  • : No
  • : Yacht offers Rendezvous Diving only
  • : Rob Hyson
  • : USA
  • : No
  • : USCG 1283162
Accommodations
Cabins: 3
Queen: 3
Single Cabins: 1
Showers: 3
Wash Basins: 3
Heads: -
Electric Heads: 3
Engine Details
-
Fuel Consumption: -
Cruising Speed: -
Max Speed: -
Details
Refit: -
Helipad: No
Jacuzzi: No
A/C: Full
Locations
Winter Area: Caribbean Virgin Islands
Summer Area: Caribbean Virgin Islands
Pick Up Locations
Pref. Pick-up: -
Other Pick-up: -


Amenities
Salon Tv/VCR: No
Salon Stereo: Yes
Sat Tv: -
# of Videos: -
# DVDs/Movies: No
# CD's: iPod bluet
Camcorder: No
Books: No
Board Games: Yes
Sun Awning: No
Deck Shower: Yes
Bimini: Yes
Water Maker: 15GPH
Special Diets: Yes
Kosher: Yes
BBQ: Yes
# Dine In: 6
Minimum Age: Water safe
Generator: 17Kw
Inverter: 1000W
Voltages: 110V
Water Maker: 15GPH
Water Cap: 190G
Ice Maker: Yes
Sailing Instructions: No
Internet Access: Onboard WIFI
Gay Charters: Yes
Nude: Yes
Hairdryers: No
# Port Hatches: 15
Guests Smokes: Stern only
Crew Smokes: No
Pets Aboard: No
Pet Type: N/A
Guest Pets: No
Children Ok: Yes
Hammock: No
Windscoops: No
Water Sports
Dinghy size: 10' RIB
Dinghy hp: 25HP
Dinghy # pax: 6
Water Skis Adult: No
Water Skis Kids: No
Jet Skis: No
Wave Runners: No
Kneeboard: No
Windsurfer: No
Snorkel Gear: Yes
Tube: No
Scurfer: No
Wake Board: No
Kayaks 1 Pax: No
Kayaks (2 Pax): No
Floating Mats: No
Swim Platform: Scoop steps & tender lift
Boarding Ladder (Loc/Type): S/S ladder of scoop steps
Sailing Dinghy: No
Beach Games: No
Fishing Gear: Yes
Gear Type: 2 trolling rods
Rods: 2
Captain
Rob Hyson
Nation: USA
Born: 1979
License: 100T USCG Master
Languages: German English
Chef/mate
Doris Schepain
Nation: USA
Born: 1977
License: STCW
Captain Rob Hyson was born and raised in a small coastal town in Maine and as such spent a large portion of his youth on the water, on small fishing boats sailing schooners and everything in between. After graduation high school Rob served in the US Marine Corps as a presidential guard in Washington DC and at Camp David. Soon after ending his service in the Marine corps Rob moved to The Great Lakes area where his love for sailing was born. When Rob moved to his home state of Maine again he bought, and completely refit a Pearson sailing yacht and sailed her all over the New England coast until he decided to find warmer weather and sailed south the the US Virgin Islands. Where he cruised for a year before deciding to turn his love for the ocean and sailing into a career. Now Rob spends his days on the water and even gets paid to do it. He is truly happy to be “living the dream”

Chef/First Mate Doris Schepian
Stemming from a family of German origin, Doris learned the art of cooking from her grandmother who spent hours in the kitchen making delicious and comforting homemade meals. Eventually, she broke free from traditional cooking and discovered a world of exotic cuisine. She enjoys sharing her love of flavors encompassing European, Latin, and South Asian dishes. Doris has loved being in, around and on beautiful bodies of water since she can remember. Her adventures include sailing off of the coast of Australia through the crystal blue waters around the Whitsunday Islands on a catamaran and a 5 day stay on a 30 ft single hull sailboat which included a sail from San Pedro to Catalina Island in California. Doris loves to travel and has many stories to share of her adventures. She looks forward to entertaining and sharing new adventures with her guests!

All items can be prepared gluten-free.
Breakfast
Blueberry buttermilk pancakes served with maple-sweetened whipped cream
 Omelette with choice of spinach, peppers, tomatoes and Boursin, goat or cheddar cheese served with a side of crispy bacon and sweet potato hash
 West Indian bay cooked oats with mango and blueberries, fried eggs, breakfast sausage and sourdough toast
 Belgian waffles with strawberries and whipped cream
 Avocado toast, eggs any style, red potato hash
 Eggs Benedict with side of crispy bacon and red potato hash
 Smoked salmon, cucumber and Boursin or goat cheese on sourdough toast, manchego egg scramble
Lunch
 Waldorf Chicken Salad on Asiago roll, side of pickle and sweet potato chips
 Grilled Mahi or shrimp tacos with cilantro lime sauce, blue corn chips and homemade salsa
 Dill and Toasted onion Tuna salad on croissant, red leaf lettuce, heirloom tomatoes, red onion served with dill pickles and kettle cooked potato chips
 Pulled pork sandwiches with German potato salad, pickles vegetables
 Bourbon Barbecued chicken, grilled and seasoned portabello mushroom, zucchini, corn, lemon herb potato salad
 Hamburgers or Homemade Vegetable burgers, truffle baked potato fries, dill pickles
 Curry Salmon burgers, Vegetable chips, herb cucumber and tomato salad
Vegetarian options: 1. Egg salad on toasted croissant 2. Lettuce wrapped vegetable tacos
Appetizers
 Bacon wrapped stuffed jalapeños, cream cheese and Pepper jack
 Bacon wrapped scallops
 Mediterranean Zataar bread
 Baked Brie with raspberry gelee
 Fresh baked rosemary sourdough loaf with Kerrygold butter
 Garlic and aged cheddar cheese Stuffed Mushrooms
 Roasted Garlic Hummus served with fresh vegetable sticks and pita chips
Dinner
 Chicken Marsala, garlic butter fettuccine, House salad
 Roast Provençal Chicken, bacon brussels sprouts, truffle mashed potatoes
 Butter chicken over basmati rice, curry spinach

 Grilled catch of the day, lemon caper sauce, gruyere roasted asparagus, cauliflower mash
 Shrimp, sausage and vegetable paella
 Steak Diane, Parmesan green beans, garlic roasted potatoes
 Keto shepherds pie, spring salad with lemon vinegrette
 Grilled Ribeye, Garlic mashed potatoes, creamed spinach
Dessert
 Chocolate lava cakes, mint ice cream
 Key lime pie
 Chocolate hazelnut mousse
 Apple cobbler, vanilla ice cream
 Brownie trifle
 Strawberries and cream
 Almond bars and Orange blossom pudding

March 2021
Five Stars (as my kids would say)!!!!!! Rob and Doris were simply awesome. This was my first trip so I really didn't know what to expect. The catamaran was awesome and extremely comfortable. Rob really knew his craft and was willing to share it with everyone on the boat. He also knew the area extremely well and everyone in it. When we went to dinner, we were greeted by the owners of each restaurant and treated like royalty. Doris made us feel at home and totally catered to our needs individually. She cooked some great meals and jumped in the water like the rest of us!! I will use these guys the next time I come down. If I have to wait for their boat to open, I will wait for them!
Rates are All Inclusive
Season 2 PAX 3 PAX 4 PAX 5 PAX 6 PAX
Winter 2020 to 2021 $16,000 $16,500 $17,000 $17,500 $18,000
Summer 2021 $16,000 $16,500 $17,000 $17,500 $18,000
Winter 2021 to 2022 $16,000 $16,500 $17,000 $17,500 $18,000
Summer 2022 $16,000 $16,500 $17,000 $17,500 $18,000

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: 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="b700b7">
<B>GENERAL NOTES: </B>
<B>LESS THAN 7 NIGHT CHARTERS: </B> For 6 nights divide by 7N X 6N. For less than 6 nights, divide by 6N X number of nights.
<B>MINIMUM NIGHTS:</B> 6 inquire for less
BVI PORT FEE: Add $400 each end for BVI ports other than West End or Jost</font color>
<font color="ff0000"><B><BIG><BIG>If cruising area includes BVI, rates are PLUS permits, licenses and fees which are to be paid by client.</B></BIG></BIG>
</font color></B>

<B><BIG><U>SLEEP ABOARD</B></BIG></U> Sleep aboard the night before charter dates. Available for $250 per cabin per night, with a 2 cabin minimum. Includes snacks, welcome cocktails & continental breakfast. Dinner is to be taken ashore at client expense. EXCLUDES: Christmas and New Year's weeks.

<B><BIG><U>HALF-BOARD OPTION:</B></BIG></U> Includes 7 breakfasts, 4 lunches & 3 dinners, happy hour canapes, standard ships bar and snacks. Other meals ashore at client expense.
2@$15,700 3@$16,050 4@$16,400 5@$16,750 6@$17,100

<B><BIG><U>LOCAL FARE OPTION:</B></BIG></U> Includes 7 breakfasts, 5 lunches & 6 dinners, happy hour canapes, standard ships bar and snacks. Other meals ashore at client expense.
2@$15,850 3@$16,275 4@$16,700 5@$17,125 6@$17,550

<B><BIG><U>CHRISTMAS/NEW YEARS 2021/2022:</B></U></big> 7 night minimum, VIRGIN ISLANDS
<B>CHRISTMAS:</b> 1-6 pax $19,550 - 7 night minimum, full board only
<B>NEW YEARS: </B> 1-6 pax $20,400 - 7 night minimum, full-board only

<font color="#f30000"><BIG><B>***SPECIAL OFFERS ***</big></b>
See specials page
</font color>
.
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