OCEANS 8
OCEANS 8 is a sleek and stylish 2021 Lagoon 46 catamaran built for unforgettable adventures across the Virgin Islands. Designed with both performance and comfort in mind, she’s the perfect setting for families or friends to experience the Caribbean in effortless luxury. She features three spacious queen cabins, each with a private ensuite bathroom, comfortably accommodating up to six guests. Every detail—from the elegant finishings to the thoughtful layout—reflects Lagoon’s signature blend of sophistication and practicality. Her expansive aft cockpit is seamlessly integrated into the deck line, offering panoramic views, abundant storage, and a welcoming space to relax or dine alfresco. The area flows naturally to the flybridge, which doubles as both the helm station and a sunbathing lounge—ideal for soaking in the sea breeze or enjoying a cocktail at sunset. Inside, OCEANS 8 offers a surprisingly spacious interior for her class, with refined materials, contemporary design elements, and ample natural light. It’s a space that invites you to unwind, connect, and enjoy every moment on the water. Whether you’re island-hopping with family or seeking a romantic escape, OCEANS 8 delivers a charter experience defined by comfort, style, and adventure. ***Photos in this brochure of the vessel are a mixture of stock and actual vessel photos. Charter ready photos coming soon***
| Accommodations | |
|---|---|
| Cabins: | 3 |
| Queen: | 3 |
| Single Cabins: | 1 |
| Showers: | 3 |
| Electric Heads: | 3 |
| Engine Details | |
|---|---|
| 2- Yanmar SD 60 Onan MDKDN-8140A | |
| Fuel Consumption: | - |
| Cruising Speed: | 8.5 knots |
| Max Speed: | 10 knotsUS Gall/Hr |
| Details | |
|---|---|
| Type: | Cat |
| Beam: | 27 Feet |
| Draft: | 4 Feet |
| Pax: | 6 |
| YearBuilt: | 2021 |
| Builder: | Lagoon |
| Engines: | 2- Yanmar SD 60 Onan MDKDN-8140A |
| JetSkis: | No |
| Flag: | USA |
| RegNum: | 1321669 |
| 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: | Yoga - No Mats Onboard - No Instruction Available Sailing Instruction - Will let guests help a bit - No Full instructon Available - No Certification Available |
| Camcorder: | - |
| Books: | Yes |
| Board Games: | - |
| Deck Shower: | Yes |
| Water Maker: | Yes |
| Special Diets: | Yes |
| Kosher: | Inq |
| BBQ: | Yes |
| Minimum Age: | 8yrs and Up |
| Inverter: | Yes |
| Voltages: | - |
| Water Maker: | Yes |
| Ice Maker: | Yes |
| Sailing Instructions: | No |
| Internet Access: | Onboard WIFI |
| Hairdryers: | No |
| Guests Smokes: | No |
| Crew Smokes: | Inq |
| Pets Aboard: | No |
| Hammock: | No |
| Water Sports | |
|---|---|
| Dinghy size: | Highfield CL 380 FCT |
| Dinghy hp: | 25 |
| Water Skis Adult: | No |
| Water Skis Kids: | No |
| Jet Skis: | No |
| Kneeboard: | No |
| Windsurfer: | No |
| Snorkel Gear: | 6 |
| Tube: | No |
| Scurfer: | No |
| Wake Board: | No |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | No |
| Floating Mats: | 1 |
| Swim Platform: | - |
| Boarding Ladder (Loc/Type): | Yes |
| Sailing Dinghy: | No |
| Beach Games: | - |
| Fishing Gear: | No |
| Gear Type: | - |
| Rods: | - |
Captain TC is a fourth-generation Floridian whose roots run deep in the waters of St. Petersburg. After proudly serving in the U.S. Air Force, he returned to the Sun Coast to launch a successful entertainment company—bringing live music and expertly mixed libations to audiences of all ages. His talent for orchestrating unforgettable celebrations eventually drew him back where his heart belonged: out on the open sea.
For the past six years, TC has called the Caribbean home, guiding guests through its most spectacular playgrounds. Whether you’re snorkeling alongside eagle rays in the Virgin Islands, exploring the azure shallows of the Exumas, or hiking the rim of an active volcano on St. Vincent, TC’s deep island knowledge and storytelling flair bring every experience to life. A consummate professional and quintessential entertainer, he balances safety and seamless hospitality with genuine warmth—ensuring you’ll leave with memories to savor and already dreaming of one more day in paradise.
Chef Emilie
Born and raised in Kansas City in a big Italian-American family that owned a ravioli factory, Chef Emilie grew up surrounded by scratch-made food, rich traditions, and the joyful chaos of lively family gatherings. From the aroma of fresh pasta to the laughter around the dinner table, she learned early on that food is an expression of love, connection, and celebration.
That foundation deepened over the years as she explored professional kitchens and discovered how flavors can shape memories and bring people together. For over a decade, Emilie has called the Virgin Islands home—blending her culinary roots with vibrant, market-fresh island ingredients to create meals that are both comforting and unforgettable.
For Emilie, cooking is about more than technique; it’s about crafting experiences that make people feel seen and cared for. Every dish she serves reflects joy, intention, and her genuine love of hospitality—designed to nourish, delight, and become part of the story of each voyage.
When she’s not in the galley, you’ll find her hiking island trails with a snorkel and a crossword tucked in her backpack or hosting game nights with something delicious at the center. Emilie brings the same warmth and vibrancy to her food as she does to life on the water—joyful, spirited, and full of heart.
In her own words:
“What I love most about this work is the chance to share the Virgin Islands in a way that feels both effortless and inviting. Food becomes part of the rhythm of a trip—fueling adventure, framing moments of rest, and tying memories together long after the sails are down. I have a deep respect for these islands, for the ocean that surrounds them, and for the way a good meal can anchor a day at sea. It’s a privilege to create a space where one can feel the thrill of discovery, the island-style ease of simply living, and the spirit of the place I call home.”
DAY BREAK
All breakfasts served with fresh fruit and assorted breads or muffins.
Bay Bake Quiche
Flaky phyllo crust filled with spinach, feta, and fresh herbs. Served with a side of crispy bacon.
Tortola Tostada
Sunny-side eggs over crispy corn shells with chorizo, chili-lime sauce, fresh tomatoes, chives, and pomegranate seeds.
Twin City
Mashed sweet potato with your choice of:
– Savory: Poached egg, avocado, and sautéed greens.
– Sweet: Almond butter, chia seeds, toasted walnuts, and fresh blueberries.
Captain Crunch
Crispy fried chicken served over a golden waffle topped with a fried egg and drizzled with coconut haupia syrup.
Jost Toast
Two crispy hash browns layered with smashed avocado, poached eggs, crumbled cheese, ribbons of prosciutto, and a drizzle of chili honey.
First Watch
Lemon ricotta pancakes topped with whipped butter and maple-agave syrup, served with soft scrambled eggs and house-made veggie sausage.
The Baths Blend
A creamy, spoonable smoothie of spinach, banana, and matcha. Topped with pumpkin seeds, sweetened ginger, coconut flakes, almonds, and fresh berries.
Love City Sammie
English muffin layered with tomato, spinach, egg, caramelized onions, mustard aioli, and fresh mozzarella cheese. Served with a fresh fruit smoothie.
MIDDAY
Rock City Salad
Grilled chicken with crisp vegetables, feta, and fresh herbs over mixed greens. Served with flatbread, hummus, and falafel.
Cannonball Rock
Grilled Caribbean catch on warm corn tortillas with papaya slaw, guacamole, and pineapple pico de gallo.
Beef Island
Grilled all-beef burger on toasted brioche with lettuce, tomato, and onion. Served with chilled leek-potato salad.
Coral Bay Club
Stacked turkey, ham, lettuce, and tomato with herb mayo on toasted bread. Served with fresh chips and broccoli slaw.
Calypso Thai
Chilled noodles with shaved carrots, red cabbage, edamame, crispy tofu, and herbs in a creamy soy-peanut dressing.
Water Island Wrap
Grilled steak with crisp greens, roasted peppers, and chimichurri aioli wrapped in a warm tortilla and served with golden beet salad.
Bubbly Pool Poke
Seared tuna over jasmine rice with edamame, pickled carrots, avocado, and wasabi-lime aioli.
BVI*LT
Thick-cut bacon, tomato, iceberg lettuce, and vadouvan aioli on toasted sourdough. Served with galley-made dill pickles and sea salt & vinegar chips.
HORS D’OEUVRES
Sea Glass
Chilled watermelon topped with arugula, feta, and balsamic drizzle.
Tamarind Wings
Crispy chicken wings glazed in tamarind and honey-lime.
Jolly Roger
Roasted bone marrow with sea salt, herbs, and toasted baguette.
Starboard
Artisan cheeses, toasted nuts, fresh fruit, and house-made crackers.
Driftwood Fries
Hand-cut fries topped with shaved prosciutto, melted brie, herbs, and a drizzle of truffle aioli.
Regatta Bites
Crisp fried plantain rounds served with trio dips — spiced aioli, cilantro-lime crema, and roasted pepper hummus.
Sundeck
Crisp flatbread with lemon ricotta, mozzarella, and roasted asparagus, finished with olive oil, fresh herbs, and cracked pepper.
Wonton Tide
Crispy wonton chips topped with marinated ahi tuna, avocado, lime crema, and sesame drizzle.
MAIN
18°64′
Local lobster brushed with herb butter, served with pumpkin rice and steamed island vegetables.
Spanish Town
Grilled chicken breast with cilantro-lime cabbage, rice, black beans, pico de gallo, and cotija cheese.
Pasta di Mutiny
Grilled ribeye steak served with spaghetti tossed in Pecorino Romano, cracked black pepper, and cream. Accompanied by mixed greens, tomato, kalamata olives, and balsamic vinaigrette.
Salt Pond Bolognese
Roasted spaghetti squash tossed in rich vegetable bolognese with tomato, herbs, and parmesan.
Riptide Ribs
Kansas City–style dry-rub ribs finished with Gates BBQ sauce. Served with jalapeño goat cheese bread and apple wedge salad.
Antilles Chicken
Garlicky half-roast chicken served with roasted pumpkin and mint-pea purée, accompanied by warm sailor’s bread and herb-whipped butter.
Tradewinds Tenderloin
Herb-rubbed pork tenderloin roasted and finished in its own pan juices with rosemary-Dijon cream. Served with root vegetables and toasted baguette slices brushed with olive oil.
O8 Risotto
Creamy coconut risotto with roasted peppers, fresh herbs, and a drizzle of chili oil, served with grilled beef medallions.
DESSERT
Two Brothers
Dark chocolate cakes with blackberry ice cream centers and sea salt sprinkle.
Midnight at Magens
Espresso-soaked ladyfingers layered with whipped mascarpone and cocoa dust.
Tree O’ Dem
Mango, blueberry, and lemon sorbet with a waffle crisp dipped in white chocolate and sea salt.
Painkiller Pizza
Sugar cookie crust topped with Cruzan rum–soaked pineapple and orange slices, finished with nutmeg frosting.
Bonfire Bay
Dark chocolate cheesecake on a buttery graham crust, topped with toasted marshmallow cream and sea-salt fudge drizzle.
Full Moon
Key lime bar on a graham cracker crust, lightly toasted and bright with citrus.
Sugar Bird
Grilled pineapple brushed with spiced honey and topped with coconut whipped cream.
Devil’s Bay Sundae
Galley-made non-dairy vanilla bean ice cream with hot fudge and salted caramel pecans.
SHIP’S BAR
Virgin Island NICE
White rum, coconut water, pineapple, and lime.
Late Checkout
Vodka and prosecco with muddled cucumber and mint, topped with coconut water and a squeeze of lemon.
Lovango Breeze
Tequila, grapefruit, basil, and club soda.
Maho Martini
Vodka shaken with passionfruit and lime.
Christmas Cove Sangria
White wine with orange, mango, and pineapple.
Mocha Jumbie
Dark rum, coffee liqueur, coconut cream, peanut butter, and chocolate.
Thatch Smash
Bourbon, brown sugar, muddled mint, and peach.
Calypso Cooler
Tequila, mango, chili agave, and mint salt.
Bush Tea Palmer
Steeped lemongrass, basil, and soursop leaf, iced with lemon and local honey.
Necker Nectar
Pineapple, lime, and coconut water.
Steel Pan Spritz
Cucumber, mint, club soda, and lemon squeeze.
Mermaid’s Chair Fizz
Lemon, rosewater, club soda, and lemonade.
Salt Island Soda
Watermelon juice, lime, club soda, and mint.
Carnival Cooler
Mango, fresh ginger, and club soda.
Island Hop
Guava, pomegranate, orange, lemon, and lime.
Jr. Jumbie
Peanut butter–banana punch with chocolate drizzle.
| 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 | $18,500 | $19,000 | $19,500 | $20,000 | $20,500 | ||||||
| Winter 2025 to 2026 | $18,500 | $19,000 | $19,500 | $20,000 | $20,500 | ||||||
| Summer 2026 | $18,500 | $19,000 | $19,500 | $20,000 | $20,500 | ||||||
| Winter 2026 to 2027 | $18,500 | $19,000 | $19,500 | $20,000 | $20,500 |
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
Pick Up/Drop Off: Tortola; inquire for other locations
Yacht: BVI-Based
Crew: Annual Work Permits
BVI Customs & Cruising Permit Fees: Included
MINIMUM NIGHTS: 5.
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: Available for half of the daily rate. Includes boarding after 4pm, snacks, welcome cocktails & continental breakfast. Dinner ashore is additional. Select option upon booking.
EXCLUDES: Christmas and New Year's weeks. No commission on sleep aboard.
HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense.
$150.00 per person discount.
LOCAL FARE MEAL PLAN: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
$75.00 per person discount.
25/26 HOLIDAYS:
7 night minimum, Full Board.
CHRISTMAS: $23,000 Must end on or before 12/27
NEW YEARS: $25,000 May not start prior to 12/28
**SEE BROKER NOTES FOR MORE INFORMATION - WAIVER REQUIRED IN ADDITION TO CONTRACT**
X
Available
X
Booked
X
Hold
X
Unavailable
- : Cat
- : 27 Feet
- : 4 Feet
- : 6
- : 2021
- : Lagoon
- : 8.5 knots
- : 10 knots
- : 2- Yanmar SD 60 Onan MDKDN-8140A
- : No
- : No
- : Yacht offers Rendezvous Diving only
- : Terry ( T.C. ) Carter
- : USA
- : 1321669
| Accommodations | |
|---|---|
| Cabins: | 3 |
| Queen: | 3 |
| Single Cabins: | 1 |
| Showers: | 3 |
| Wash Basins: | 3 |
| Heads: | - |
| Electric Heads: | 3 |
| Engine Details | |
|---|---|
| 2- Yanmar SD 60 Onan MDKDN-8140A | |
| Fuel Consumption: | - |
| Cruising Speed: | 8.5 knots |
| Max Speed: | 10 knotsUS Gall/Hr |
| 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: | Yoga - No Mats Onboard - No Instruction Available Sailing Instruction - Will let guests help a bit - No Full instructon Available - No Certification Available |
| # of Videos: | - |
| # DVDs/Movies: | No |
| # CD's: | - |
| Camcorder: | - |
| Books: | Yes |
| Board Games: | - |
| Sun Awning: | - |
| Deck Shower: | Yes |
| Bimini: | - |
| Water Maker: | Yes |
| Special Diets: | Yes |
| Kosher: | Inq |
| BBQ: | Yes |
| # Dine In: | 6 |
| Minimum Age: | 8yrs and Up |
| Generator: | Yes |
| Inverter: | Yes |
| Voltages: | - |
| Water Maker: | Yes |
| Water Cap: | - |
| Ice Maker: | Yes |
| Sailing Instructions: | No |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Inq |
| Nude: | Yes |
| Hairdryers: | No |
| # Port Hatches: | - |
| Guests Smokes: | No |
| Crew Smokes: | Inq |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | No |
| Children Ok: | Yes |
| Hammock: | No |
| Windscoops: | - |
| Water Sports | |
|---|---|
| Dinghy size: | Highfield CL 380 FCT |
| Dinghy hp: | 25 |
| Dinghy # pax: | 6 |
| Water Skis Adult: | No |
| Water Skis Kids: | No |
| Jet Skis: | No |
| Wave Runners: | No |
| Kneeboard: | No |
| Windsurfer: | No |
| Snorkel Gear: | 6 |
| Tube: | No |
| Scurfer: | No |
| Wake Board: | No |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | No |
| Floating Mats: | 1 |
| Swim Platform: | - |
| Boarding Ladder (Loc/Type): | Yes |
| Sailing Dinghy: | No |
| Beach Games: | - |
| Fishing Gear: | No |
| Gear Type: | - |
| Rods: | - |
Captain TC is a fourth-generation Floridian whose roots run deep in the waters of St. Petersburg. After proudly serving in the U.S. Air Force, he returned to the Sun Coast to launch a successful entertainment company—bringing live music and expertly mixed libations to audiences of all ages. His talent for orchestrating unforgettable celebrations eventually drew him back where his heart belonged: out on the open sea.
For the past six years, TC has called the Caribbean home, guiding guests through its most spectacular playgrounds. Whether you’re snorkeling alongside eagle rays in the Virgin Islands, exploring the azure shallows of the Exumas, or hiking the rim of an active volcano on St. Vincent, TC’s deep island knowledge and storytelling flair bring every experience to life. A consummate professional and quintessential entertainer, he balances safety and seamless hospitality with genuine warmth—ensuring you’ll leave with memories to savor and already dreaming of one more day in paradise.
Chef Emilie
Born and raised in Kansas City in a big Italian-American family that owned a ravioli factory, Chef Emilie grew up surrounded by scratch-made food, rich traditions, and the joyful chaos of lively family gatherings. From the aroma of fresh pasta to the laughter around the dinner table, she learned early on that food is an expression of love, connection, and celebration.
That foundation deepened over the years as she explored professional kitchens and discovered how flavors can shape memories and bring people together. For over a decade, Emilie has called the Virgin Islands home—blending her culinary roots with vibrant, market-fresh island ingredients to create meals that are both comforting and unforgettable.
For Emilie, cooking is about more than technique; it’s about crafting experiences that make people feel seen and cared for. Every dish she serves reflects joy, intention, and her genuine love of hospitality—designed to nourish, delight, and become part of the story of each voyage.
When she’s not in the galley, you’ll find her hiking island trails with a snorkel and a crossword tucked in her backpack or hosting game nights with something delicious at the center. Emilie brings the same warmth and vibrancy to her food as she does to life on the water—joyful, spirited, and full of heart.
In her own words:
“What I love most about this work is the chance to share the Virgin Islands in a way that feels both effortless and inviting. Food becomes part of the rhythm of a trip—fueling adventure, framing moments of rest, and tying memories together long after the sails are down. I have a deep respect for these islands, for the ocean that surrounds them, and for the way a good meal can anchor a day at sea. It’s a privilege to create a space where one can feel the thrill of discovery, the island-style ease of simply living, and the spirit of the place I call home.”
DAY BREAK
All breakfasts served with fresh fruit and assorted breads or muffins.
Bay Bake Quiche
Flaky phyllo crust filled with spinach, feta, and fresh herbs. Served with a side of crispy bacon.
Tortola Tostada
Sunny-side eggs over crispy corn shells with chorizo, chili-lime sauce, fresh tomatoes, chives, and pomegranate seeds.
Twin City
Mashed sweet potato with your choice of:
– Savory: Poached egg, avocado, and sautéed greens.
– Sweet: Almond butter, chia seeds, toasted walnuts, and fresh blueberries.
Captain Crunch
Crispy fried chicken served over a golden waffle topped with a fried egg and drizzled with coconut haupia syrup.
Jost Toast
Two crispy hash browns layered with smashed avocado, poached eggs, crumbled cheese, ribbons of prosciutto, and a drizzle of chili honey.
First Watch
Lemon ricotta pancakes topped with whipped butter and maple-agave syrup, served with soft scrambled eggs and house-made veggie sausage.
The Baths Blend
A creamy, spoonable smoothie of spinach, banana, and matcha. Topped with pumpkin seeds, sweetened ginger, coconut flakes, almonds, and fresh berries.
Love City Sammie
English muffin layered with tomato, spinach, egg, caramelized onions, mustard aioli, and fresh mozzarella cheese. Served with a fresh fruit smoothie.
MIDDAY
Rock City Salad
Grilled chicken with crisp vegetables, feta, and fresh herbs over mixed greens. Served with flatbread, hummus, and falafel.
Cannonball Rock
Grilled Caribbean catch on warm corn tortillas with papaya slaw, guacamole, and pineapple pico de gallo.
Beef Island
Grilled all-beef burger on toasted brioche with lettuce, tomato, and onion. Served with chilled leek-potato salad.
Coral Bay Club
Stacked turkey, ham, lettuce, and tomato with herb mayo on toasted bread. Served with fresh chips and broccoli slaw.
Calypso Thai
Chilled noodles with shaved carrots, red cabbage, edamame, crispy tofu, and herbs in a creamy soy-peanut dressing.
Water Island Wrap
Grilled steak with crisp greens, roasted peppers, and chimichurri aioli wrapped in a warm tortilla and served with golden beet salad.
Bubbly Pool Poke
Seared tuna over jasmine rice with edamame, pickled carrots, avocado, and wasabi-lime aioli.
BVI*LT
Thick-cut bacon, tomato, iceberg lettuce, and vadouvan aioli on toasted sourdough. Served with galley-made dill pickles and sea salt & vinegar chips.
HORS D’OEUVRES
Sea Glass
Chilled watermelon topped with arugula, feta, and balsamic drizzle.
Tamarind Wings
Crispy chicken wings glazed in tamarind and honey-lime.
Jolly Roger
Roasted bone marrow with sea salt, herbs, and toasted baguette.
Starboard
Artisan cheeses, toasted nuts, fresh fruit, and house-made crackers.
Driftwood Fries
Hand-cut fries topped with shaved prosciutto, melted brie, herbs, and a drizzle of truffle aioli.
Regatta Bites
Crisp fried plantain rounds served with trio dips — spiced aioli, cilantro-lime crema, and roasted pepper hummus.
Sundeck
Crisp flatbread with lemon ricotta, mozzarella, and roasted asparagus, finished with olive oil, fresh herbs, and cracked pepper.
Wonton Tide
Crispy wonton chips topped with marinated ahi tuna, avocado, lime crema, and sesame drizzle.
MAIN
18°64′
Local lobster brushed with herb butter, served with pumpkin rice and steamed island vegetables.
Spanish Town
Grilled chicken breast with cilantro-lime cabbage, rice, black beans, pico de gallo, and cotija cheese.
Pasta di Mutiny
Grilled ribeye steak served with spaghetti tossed in Pecorino Romano, cracked black pepper, and cream. Accompanied by mixed greens, tomato, kalamata olives, and balsamic vinaigrette.
Salt Pond Bolognese
Roasted spaghetti squash tossed in rich vegetable bolognese with tomato, herbs, and parmesan.
Riptide Ribs
Kansas City–style dry-rub ribs finished with Gates BBQ sauce. Served with jalapeño goat cheese bread and apple wedge salad.
Antilles Chicken
Garlicky half-roast chicken served with roasted pumpkin and mint-pea purée, accompanied by warm sailor’s bread and herb-whipped butter.
Tradewinds Tenderloin
Herb-rubbed pork tenderloin roasted and finished in its own pan juices with rosemary-Dijon cream. Served with root vegetables and toasted baguette slices brushed with olive oil.
O8 Risotto
Creamy coconut risotto with roasted peppers, fresh herbs, and a drizzle of chili oil, served with grilled beef medallions.
DESSERT
Two Brothers
Dark chocolate cakes with blackberry ice cream centers and sea salt sprinkle.
Midnight at Magens
Espresso-soaked ladyfingers layered with whipped mascarpone and cocoa dust.
Tree O’ Dem
Mango, blueberry, and lemon sorbet with a waffle crisp dipped in white chocolate and sea salt.
Painkiller Pizza
Sugar cookie crust topped with Cruzan rum–soaked pineapple and orange slices, finished with nutmeg frosting.
Bonfire Bay
Dark chocolate cheesecake on a buttery graham crust, topped with toasted marshmallow cream and sea-salt fudge drizzle.
Full Moon
Key lime bar on a graham cracker crust, lightly toasted and bright with citrus.
Sugar Bird
Grilled pineapple brushed with spiced honey and topped with coconut whipped cream.
Devil’s Bay Sundae
Galley-made non-dairy vanilla bean ice cream with hot fudge and salted caramel pecans.
SHIP’S BAR
Virgin Island NICE
White rum, coconut water, pineapple, and lime.
Late Checkout
Vodka and prosecco with muddled cucumber and mint, topped with coconut water and a squeeze of lemon.
Lovango Breeze
Tequila, grapefruit, basil, and club soda.
Maho Martini
Vodka shaken with passionfruit and lime.
Christmas Cove Sangria
White wine with orange, mango, and pineapple.
Mocha Jumbie
Dark rum, coffee liqueur, coconut cream, peanut butter, and chocolate.
Thatch Smash
Bourbon, brown sugar, muddled mint, and peach.
Calypso Cooler
Tequila, mango, chili agave, and mint salt.
Bush Tea Palmer
Steeped lemongrass, basil, and soursop leaf, iced with lemon and local honey.
Necker Nectar
Pineapple, lime, and coconut water.
Steel Pan Spritz
Cucumber, mint, club soda, and lemon squeeze.
Mermaid’s Chair Fizz
Lemon, rosewater, club soda, and lemonade.
Salt Island Soda
Watermelon juice, lime, club soda, and mint.
Carnival Cooler
Mango, fresh ginger, and club soda.
Island Hop
Guava, pomegranate, orange, lemon, and lime.
Jr. Jumbie
Peanut butter–banana punch with chocolate drizzle.
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX |
|---|---|---|---|---|---|
| Summer 2025 | $18,500 | $19,000 | $19,500 | $20,000 | $20,500 |
| Winter 2025 to 2026 | $18,500 | $19,000 | $19,500 | $20,000 | $20,500 |
| Summer 2026 | $18,500 | $19,000 | $19,500 | $20,000 | $20,500 |
| Winter 2026 to 2027 | $18,500 | $19,000 | $19,500 | $20,000 | $20,500 |
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
Pick Up/Drop Off: Tortola; inquire for other locations
Yacht: BVI-Based
Crew: Annual Work Permits
BVI Customs & Cruising Permit Fees: Included
MINIMUM NIGHTS: 5.
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: Available for half of the daily rate. Includes boarding after 4pm, snacks, welcome cocktails & continental breakfast. Dinner ashore is additional. Select option upon booking.
EXCLUDES: Christmas and New Year's weeks. No commission on sleep aboard.
HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense.
$150.00 per person discount.
LOCAL FARE MEAL PLAN: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
$75.00 per person discount.
25/26 HOLIDAYS:
7 night minimum, Full Board.
CHRISTMAS: $23,000 Must end on or before 12/27
NEW YEARS: $25,000 May not start prior to 12/28
**SEE BROKER NOTES FOR MORE INFORMATION - WAIVER REQUIRED IN ADDITION TO CONTRACT**
