PERPETUAL BLUE
Perpetual Blue Yacht Charter
Step aboard Perpetual Blue and immerse yourself in the epitome of sailing luxury. Refurbished in 2022, this stunning 59-foot Fountaine Pajot sailing catamaran, originally built in 2013, offers a seamless blend of elegance, comfort, and adventure. Whether you’re a seasoned sailor or a first-time explorer, Perpetual Blue promises an extraordinary charter experience that captures the essence of the Caribbean.
Luxury Features
Every inch of Perpetual Blue has been designed with comfort in mind. Her five spacious queen cabins, each adorned with chic decor, are havens of tranquility. Each cabin includes a private ensuite bathroom, complete with electric heads, a vanity, and separate showers. The thoughtful design ensures that your stay is both comfortable and luxurious. With custom full air-conditioning throughout, you’ll stay cool as you relax, even on the warmest tropical days.
The inviting salon is bathed in natural light, making it the perfect spot to gather with loved ones for dining or unwinding. Outside, the alfresco dining area offers panoramic views of turquoise waters, where every meal becomes an unforgettable experience. Unique top-deck seating and a villa-style aft lounge provide multiple spaces to lounge, soak up the sun, or enjoy peaceful moments under the stars.
Onboard Experience
Perpetual Blue invites you to embrace the freedom of open waters while enjoying exceptional amenities. The yacht’s upgraded features ensure a smooth and luxurious journey. A brand-new 13-foot dinghy with a powerful 30 HP Tohatsu outboard lets you zip across the water to discover hidden coves and pristine beaches. The teak deck coating adds an extra touch of refinement, creating a sleek, polished finish underfoot.
Enjoy the comfort of a newly replaced air conditioning system that keeps every corner of the yacht at an ideal temperature. The upgraded stereo system provides the perfect soundtrack for your adventure, whether you’re dancing under the stars or enjoying a quiet evening with your favorite playlist.
Activities and Entertainment
Adventure and relaxation go hand in hand aboard Perpetual Blue. The yacht is fully equipped with a range of water toys to enhance your experience. Glide across calm waters on one of the two stand-up paddleboards or explore the vibrant marine life with snorkeling gear. The two-person kayak invites you to share intimate moments as you navigate secluded bays, while sea scooters add a thrill to underwater exploration.
For those who prefer onshore fun, the yacht also offers an array of floats and beach games, perfect for lazy afternoons on the sand. Whether you seek adventure or serenity, Perpetual Blue delivers an unforgettable experience.
Recent Enhancements
Perpetual Blue underwent an extensive refit, with over $100,000 in upgrades to elevate your experience. Key enhancements include a new Northern Lights 20kW generator for reliable power, solar panel replacements for eco-friendly energy, and a new set of house and start batteries. Hull cleaning ensures a pristine exterior, while new bilge pumps and repairs to water tanks guarantee smooth and efficient operations.
Other improvements include new trampolines perfect for sunbathing, a replaced exterior refrigerator to keep refreshments chilled, and major repairs to the heads for seamless convenience. Every detail of the refit reflects a commitment to excellence, ensuring your comfort and peace of mind during your journey.
Embark on Your Dream Voyage
There’s no better way to experience the breathtaking beauty of the Caribbean than aboard Perpetual Blue. From luxurious accommodations to thrilling adventures, this yacht offers everything you need for a once-in-a-lifetime escape. Whether you’re celebrating a special occasion or simply seeking the ultimate getaway, Perpetual Blue is ready to make your dreams a reality.
Secure your spot today for the vacation of a lifetime—set sail on Perpetual Blue and create memories that will last forever!
Guests will be in 4 queen cabins & 1 double cabin
2025 Refit Details:
2 Yanmar 110HP Engines
Rainman Water Maker
New Steering System
2022 Refit Details:
New 13’ Dinghy with a New 30 HP Tohatsu Outboard
New Trampolines
New Generator (Northern Lights 20kW)
Teak Deck Coating
Exterior Refrigerator Replaced
Air Conditioner Replaced
New Bilge Pumps
Solar Panel Replacement
Major Repairs to the Heads
Repaired Water Tanks
New Stereo System
New House Batteries
New Start Batteries
Hull Cleaning
Total of Over $100,000 in Upgrades!
| Accommodations | |
|---|---|
| Cabins: | 5 |
| Queen: | 5 |
| Single Cabins: | 1 |
| Showers: | 5 |
| Electric Heads: | 5 |
| Engine Details | |
|---|---|
| 2 x 110HP Volvo Engines, 17.5KW Generator | |
| Fuel Consumption: | - |
| Cruising Speed: | 8 |
| Max Speed: | 12US Gall/Hr |
| Details | |
|---|---|
| Type: | Cat |
| Beam: | 28 Feet |
| Draft: | 4.5 Feet |
| Pax: | 10 |
| Refit: | 2022 |
| YearBuilt: | 2013 |
| Builder: | Fountaine Pajot |
| Engines: | 2 x 110HP Volvo Engines, 17.5KW Generator |
| JetSkis: | No |
| Flag: | BVI |
| RegNum: | 750634 |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
| Summer Area: | Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, 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: | Yes |
| Board Games: | Yes |
| Deck Shower: | Yes |
| Water Maker: | 250L/Hr |
| Special Diets: | Yes |
| Kosher: | Inq |
| BBQ: | Yes |
| Minimum Age: | Water Safe - Potty trained a m |
| Inverter: | Yes |
| Voltages: | - |
| Water Maker: | 250L/Hr |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Hairdryers: | Yes |
| Guests Smokes: | No |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Hammock: | No |
| Water Sports | |
|---|---|
| Dinghy size: | 13' Caribe Dry |
| Dinghy hp: | 25HP |
| Water Skis Adult: | 1 |
| Water Skis Kids: | No |
| Jet Skis: | No |
| Kneeboard: | No |
| Windsurfer: | - |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | No |
| Wake Board: | No |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | No |
| Floating Mats: | Yes |
| Swim Platform: | No |
| Boarding Ladder (Loc/Type): | Yes |
| Sailing Dinghy: | - |
| Beach Games: | No |
| Fishing Gear: | No |
| Gear Type: | - |
| Rods: | - |
Captain Kendrick is an accomplished sailor with a deep passion for exploration, adventure, and life at sea. Most recently, he completed a solo transatlantic crossing from Florida to Scotland aboard Spindrift, his Southern Cross 35—a major milestone in his lifelong dream of sailing solo around the world. Now taking a brief pause from that pursuit, Kendrick is excited to return to the Caribbean for an unforgettable charter season.
A native of California, Kendrick grew up racing dinghies and instructing sailors from a young age, including adaptive sailing for individuals with disabilities. He also served as a volunteer Watch Leader aboard tall ships in Canada—an early introduction to leadership and seamanship that would set the tone for his career. With over 20 years of experience teaching sailing at all levels—from beginner dinghy sailing to offshore cruising—he brings both expertise and patience to every voyage.
Kendrick earned his sea legs running charters in California’s Channel Islands before working several seasons in the British Virgin Islands. His love for island life is matched by his enthusiasm for exploration—whether it’s discovering hidden coves, hiking lush island trails, scuba diving vibrant reefs, or tracing the historic routes once sailed by pirates evading the Royal Navy.
An avid traveler and reader, Kendrick has a special love for remote and wild places. Personal highlights include backpacking the Isle of Skye, snorkeling with sharks in Tahiti, and most recently, sailing through the Western Isles of Scotland.
For Kendrick, nothing compares to dropping anchor in a quiet bay, sharing stories and laughter as the sun sets over the sea. With a spirit of adventure and a deep respect for the ocean, he invites every guest aboard to experience the magic of sailing and the timeless charm of the Caribbean.
Chef Mia
Chef Mia brings a beautiful balance of culinary expertise and a deep love for the ocean to every charter experience. Her journey to becoming a yacht chef has been shaped by two lifelong passions: the professional kitchens where she trained and the sailing adventures that have taken her across oceans.
Mia began her culinary career as the sole cook in a busy children’s nursery, preparing nutritious, balanced meals for up to 40 children daily. This role honed her ability to meet a wide range of dietary needs—including allergies, intolerances, and specific preferences—with care, creativity, and flexibility. It was here she developed a foundational skill that remains a hallmark of her cooking today: crafting menus that are both accommodating and inspired.
She later earned her SVQ Level 4 in Professional Cookery while working in award-winning restaurants, where she fine-tuned her attention to detail, flavor, and presentation. These years instilled a love for high-quality cooking and the joy of delighting others through food.
Sailing, however, has always been in Mia’s blood. As a child, she sailed halfway around the world with her family—an experience that sparked a lifelong love for the sea. In recent years, she has logged more than 6,000 nautical miles aboard both monohulls and catamarans, sailing from South Africa to the Caribbean. Along the way, she has mastered the art of provisioning in remote locations, using local ingredients creatively, and preparing comforting, flavorful meals even in the most challenging conditions.
For Mia, cooking on a yacht is about more than just food—it’s about creating unforgettable moments. Whether it’s a relaxed breakfast at anchor, vibrant sharing plates after a swim, or a beautifully plated dinner under the stars, she takes pride in tailoring every dish to the guests’ tastes and needs. Her thoughtful approach ensures that each meal becomes a highlight of the day.
When she’s not in the galley, Mia enjoys being on deck, hiking ashore, or unwinding with good music and a book. Her calm presence, passion for service, and love of both land and sea make her an exceptional addition to any charter.
With Chef Mia on board, guests can expect a warm, welcoming atmosphere and cuisine that nourishes the body and soul—one delicious, memorable meal at a time
DAY BREAK
All breakfasts served with fruit platter, yoghurt with berry compote and fresh local fruit juice
French-Style Crêpes
Sweet crêpes with your choice of crispy bacon, fresh fruit, syrup, or chocolate spread.
Avocado & Salmon Bagels
Bagels topped with avocado, smoked salmon, poached eggs, microgreens, and balsamic glaze.
Breakfast Muffins
Freshly baked blueberry, Nutella, and raspberry-white chocolate chip muffins, served with Greek yogurt, granola, and berry compote.
Sourdough Toast with Smashed Avocado
Griddled sourdough topped with chunky avocado and tomato salsa, drizzled with lime and balsamic pearls.
Eggs Benedict
Homemade English muffins with bacon, poached eggs, hollandaise, and microgreens.
Smoothie Bowls
Frozen smoothie bowls with Greek yogurt, granola, nuts, and fresh fruit.
Cinnamon Rolls
Traditional and blueberry cinnamon rolls with cream cheese frosting.
MIDDAY
Falafel Pitta Pockets
Pitta bread with coriander falafel, beetroot hummus, cucumber, tomato, onion, and tzatziki.
Make Your Own Poke Bowl
Sushi rice topped with lime-marinated tuna, pineapple, avocado, pickled red onion, cucumber, carrots, and nori crisps.
Hummus Bil Lahme
Spiced hummus with sliced sirloin, pine nuts, paprika, and olive oil, served with flatbreads and couscous salad.
Trinidadian Doubles
Fried baras topped with chickpea channa, mango salsa, cucumber chutney, and pepper sauce.
Steak Fajitas
Peppered steak in flour tortillas with rice, avocado, courgette, rocket, and feta salad.
Shakshuka
Baked eggs in tomato, pepper, and onion sauce with feta, flatbreads, and melon-cucumber goat cheese salad.
Chili Sin Carne
Black bean chili with guacamole, salsa, lime yogurt, turmeric rice, and tortilla chips.
Loaded Quinoa Salad
Quinoa with dried fruit, nuts, seeds, and vegetables in honey mustard dressing, served with crostinis.
HORS D’OEUVRES
Hummus Platter
Topped with olives, red onion, mint, and pomegranate, with sliced vegetables.
Cantaloupe, Parma Ham & Mozzarella Salad
With cucumber, blackberries, and honey vinaigrette.
Beetroot Bruschetta
With sundried tomatoes, goat cheese, rocket, and balsamic glaze.
Shrimp Ceviche
With lime, tomato, avocado, red onion, and crostinis.
Gravlax Sashimi
With pickled fennel and marinated pear.
Smashed New Potatoes
With baked beetroot dip, yogurt dressing, and olive oil.
Charcuterie Board
Cheeses, cured meats, pickles, crackers, jams, and fruit.
MAIN
Pasta alla Salmone
Fresh linguine with smoked salmon and a creamy mascarpone sauce.
Tuna Micuit
Seared tuna with a coating of sesame seeds, served with sticky rice, nori, and edamame beans.
Pulled Pork Burger
Tender braised pork shoulder in sourdough buns with red cabbage coleslaw, salad, and wedges.
Satay Chicken
Chicken skewers in a flavorful peanut sauce with green pepper, rice noodles, and a pickled cucumber salad.
Italian Night
A starter of caprese salad with buffalo mozzarella and balsamic pearls, followed by the chef’s take on a pasta Napoli of sautéed mushrooms and bacon in a creamy parmesan sauce, finishing with a portion of tiramisu.
Baked Local Fish
Fresh citrus-baked fish with salsa verde, served over buttery mash with steamed sprouting broccoli.
Pomegranate, Lemon & Za’atar Spiced Chicken
Chicken drumsticks cooked in rice with pomegranate molasses, lemon, and za’atar, served with tzatziki and chopped salad.
Butter Chicken with Naan
A comforting, creamy curry spiced with cumin, garam masala, cloves, and cinnamon, served with warm naan.
Pizza Night
A selection of pizzas served with a variety of dips and chef’s salad on the side.
DESSERT
Pavlovas
Crispy meringue with berry compote and whipped cream.
Baklava
Phyllo pastry layered with nuts and rose syrup.
Strawberry Crèmeux Tart
White chocolate crèmeux in a pastry shell topped with strawberries.
Brownies
Fudgy brownies with vanilla ice cream.
Caramelized Peaches
With brown sugar and vanilla ice cream.
Coconut & Lime Semifreddo
Tropical frozen dessert with citrus notes.
Tiramisu
Classic Italian mascarpone and coffee dessert.
Eton Mess
Layers of meringue, cream, and strawberries.
Frangipani Tarts
Almond tart with fruit compote and ice cream.
Homemade Fruit Sorbets:
Mango & passionfruit
Watermelon, strawberry & mint
Pineapple & lemon
Strawberry daiquiri
Soursop & dragonfruit
| 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 | $23,000 | $23,500 | $24,000 | $24,500 | $25,000 | $25,500 | $26,000 | $26,500 | $27,000 | ||
| Winter 2025 to 2026 | $23,000 | $23,500 | $24,000 | $24,500 | $25,000 | $25,500 | $26,000 | $26,500 | $27,000 | ||
| Summer 2026 | $23,000 | $23,500 | $24,000 | $24,500 | $25,000 | $25,500 | $26,000 | $26,500 | $27,000 | ||
| Winter 2026 to 2027 | $23,000 | $23,500 | $24,000 | $24,500 | $25,000 | $25,500 | $26,000 | $26,500 | $27,000 |
Unless otherwise specified-Caribbean Standard All-Inclusive Charters include the following:
- Standard check-in/check-out of 12pm
- Light daily housekeeping
- Breakfast, lunch, canapés/afternoon tea, dinner and snacks
- Standard ship’s bar: vodka, gin, rum, whiskey, tequila, triple sec, mixers, local beers, table wine and water/coffee/tea and soft drinks
- Stereo with MP3/iPhone connection with indoor/outdoor speakers; 3G/4G Wi-Fi access point
- Snorkeling equipment, fishing gear, kayaks, dingy tender with outboard motors
- Water toys such as floating islands, and air mattresses
- Separate bathroom and living quarters for crew
- Reputable and licensed crew who have local knowledge of waters and are able to adjust menus based on guest’s preferences and dietary restrictions
- Operating expenses including: use of air conditioning, fuel, water, sailing permits/taxes, local taxes and crew wages
What Is Not Included in Standard All-Inclusive Charters:
- Gratuity for crew. Gratuity is at guest discretion and is typically between 15-20%
- Meals and beverages at restaurants and bars
- Rendezvous diving, ASA sailing certification courses and any other offshore excursions
- Premium wines and spirits
• Virgin Islands (USVI & BVI)
Base Port
• Yacht Haven Grande (YHG) – St. Thomas, USVI
• Additional pick-up/drop-off available at American Yacht Harbor (AYH), St. Thomas
• BVI ports available on request (Contact us for details)
Yacht Status & Operations
• Based in St. Thomas, USVI
• USVI pick-up/drop-off preferred
• BVI pick-ups/drop-offs accepted with advance approval
Customs Fees & Cruising Permits
• Included
Rates & Terms
Minimum charter nights
• 4 nights or less open for inquiry
• 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
Christmas Week
• $31,000 | 2–10 guests
• Must end on or before December 26
New Year’s Week
• $32,000 | 2–10 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
*Gratuities to Crew Accepted Directly Via - Venmo, Zell, PayPal, Apple Pay, Wire Transfer, Cash
X
Available
X
Booked
X
Hold
X
Unavailable
- : Cat
- : 28 Feet
- : 4.5 Feet
- : 10
- : 2022
- : 2013
- : Fountaine Pajot
- : 8
- : 12
- : 2 x 110HP Volvo Engines, 17.5KW Generator
- : No
- : No
- : Yacht offers Rendezvous Diving only
- : Kendrick Oppenhuizen
- : BVI
- : 750634
| Accommodations | |
|---|---|
| Cabins: | 5 |
| Queen: | 5 |
| Single Cabins: | 1 |
| Showers: | 5 |
| Wash Basins: | - |
| Heads: | - |
| Electric Heads: | 5 |
| Engine Details | |
|---|---|
| 2 x 110HP Volvo Engines, 17.5KW Generator | |
| Fuel Consumption: | - |
| Cruising Speed: | 8 |
| Max Speed: | 12US Gall/Hr |
| Details | |
|---|---|
| Refit: | 2022 |
| Helipad: | No |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
| Summer Area: | Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, 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: | Yes |
| Board Games: | Yes |
| Sun Awning: | Yes |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Water Maker: | 250L/Hr |
| Special Diets: | Yes |
| Kosher: | Inq |
| BBQ: | Yes |
| # Dine In: | - |
| Minimum Age: | Water Safe - Potty trained a m |
| Generator: | 17Kw |
| Inverter: | Yes |
| Voltages: | - |
| Water Maker: | 250L/Hr |
| Water Cap: | - |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Inq |
| Nude: | No |
| Hairdryers: | Yes |
| # Port Hatches: | - |
| Guests Smokes: | No |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | No |
| Children Ok: | Yes |
| Hammock: | No |
| Windscoops: | - |
| Water Sports | |
|---|---|
| Dinghy size: | 13' Caribe Dry |
| Dinghy hp: | 25HP |
| Dinghy # pax: | 6 |
| Water Skis Adult: | 1 |
| Water Skis Kids: | No |
| Jet Skis: | No |
| Wave Runners: | No |
| Kneeboard: | No |
| Windsurfer: | - |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | No |
| Wake Board: | No |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | No |
| Floating Mats: | Yes |
| Swim Platform: | No |
| Boarding Ladder (Loc/Type): | Yes |
| Sailing Dinghy: | - |
| Beach Games: | No |
| Fishing Gear: | No |
| Gear Type: | - |
| Rods: | - |
Captain Kendrick is an accomplished sailor with a deep passion for exploration, adventure, and life at sea. Most recently, he completed a solo transatlantic crossing from Florida to Scotland aboard Spindrift, his Southern Cross 35—a major milestone in his lifelong dream of sailing solo around the world. Now taking a brief pause from that pursuit, Kendrick is excited to return to the Caribbean for an unforgettable charter season.
A native of California, Kendrick grew up racing dinghies and instructing sailors from a young age, including adaptive sailing for individuals with disabilities. He also served as a volunteer Watch Leader aboard tall ships in Canada—an early introduction to leadership and seamanship that would set the tone for his career. With over 20 years of experience teaching sailing at all levels—from beginner dinghy sailing to offshore cruising—he brings both expertise and patience to every voyage.
Kendrick earned his sea legs running charters in California’s Channel Islands before working several seasons in the British Virgin Islands. His love for island life is matched by his enthusiasm for exploration—whether it’s discovering hidden coves, hiking lush island trails, scuba diving vibrant reefs, or tracing the historic routes once sailed by pirates evading the Royal Navy.
An avid traveler and reader, Kendrick has a special love for remote and wild places. Personal highlights include backpacking the Isle of Skye, snorkeling with sharks in Tahiti, and most recently, sailing through the Western Isles of Scotland.
For Kendrick, nothing compares to dropping anchor in a quiet bay, sharing stories and laughter as the sun sets over the sea. With a spirit of adventure and a deep respect for the ocean, he invites every guest aboard to experience the magic of sailing and the timeless charm of the Caribbean.
Chef Mia
Chef Mia brings a beautiful balance of culinary expertise and a deep love for the ocean to every charter experience. Her journey to becoming a yacht chef has been shaped by two lifelong passions: the professional kitchens where she trained and the sailing adventures that have taken her across oceans.
Mia began her culinary career as the sole cook in a busy children’s nursery, preparing nutritious, balanced meals for up to 40 children daily. This role honed her ability to meet a wide range of dietary needs—including allergies, intolerances, and specific preferences—with care, creativity, and flexibility. It was here she developed a foundational skill that remains a hallmark of her cooking today: crafting menus that are both accommodating and inspired.
She later earned her SVQ Level 4 in Professional Cookery while working in award-winning restaurants, where she fine-tuned her attention to detail, flavor, and presentation. These years instilled a love for high-quality cooking and the joy of delighting others through food.
Sailing, however, has always been in Mia’s blood. As a child, she sailed halfway around the world with her family—an experience that sparked a lifelong love for the sea. In recent years, she has logged more than 6,000 nautical miles aboard both monohulls and catamarans, sailing from South Africa to the Caribbean. Along the way, she has mastered the art of provisioning in remote locations, using local ingredients creatively, and preparing comforting, flavorful meals even in the most challenging conditions.
For Mia, cooking on a yacht is about more than just food—it’s about creating unforgettable moments. Whether it’s a relaxed breakfast at anchor, vibrant sharing plates after a swim, or a beautifully plated dinner under the stars, she takes pride in tailoring every dish to the guests’ tastes and needs. Her thoughtful approach ensures that each meal becomes a highlight of the day.
When she’s not in the galley, Mia enjoys being on deck, hiking ashore, or unwinding with good music and a book. Her calm presence, passion for service, and love of both land and sea make her an exceptional addition to any charter.
With Chef Mia on board, guests can expect a warm, welcoming atmosphere and cuisine that nourishes the body and soul—one delicious, memorable meal at a time
DAY BREAK
All breakfasts served with fruit platter, yoghurt with berry compote and fresh local fruit juice
French-Style Crêpes
Sweet crêpes with your choice of crispy bacon, fresh fruit, syrup, or chocolate spread.
Avocado & Salmon Bagels
Bagels topped with avocado, smoked salmon, poached eggs, microgreens, and balsamic glaze.
Breakfast Muffins
Freshly baked blueberry, Nutella, and raspberry-white chocolate chip muffins, served with Greek yogurt, granola, and berry compote.
Sourdough Toast with Smashed Avocado
Griddled sourdough topped with chunky avocado and tomato salsa, drizzled with lime and balsamic pearls.
Eggs Benedict
Homemade English muffins with bacon, poached eggs, hollandaise, and microgreens.
Smoothie Bowls
Frozen smoothie bowls with Greek yogurt, granola, nuts, and fresh fruit.
Cinnamon Rolls
Traditional and blueberry cinnamon rolls with cream cheese frosting.
MIDDAY
Falafel Pitta Pockets
Pitta bread with coriander falafel, beetroot hummus, cucumber, tomato, onion, and tzatziki.
Make Your Own Poke Bowl
Sushi rice topped with lime-marinated tuna, pineapple, avocado, pickled red onion, cucumber, carrots, and nori crisps.
Hummus Bil Lahme
Spiced hummus with sliced sirloin, pine nuts, paprika, and olive oil, served with flatbreads and couscous salad.
Trinidadian Doubles
Fried baras topped with chickpea channa, mango salsa, cucumber chutney, and pepper sauce.
Steak Fajitas
Peppered steak in flour tortillas with rice, avocado, courgette, rocket, and feta salad.
Shakshuka
Baked eggs in tomato, pepper, and onion sauce with feta, flatbreads, and melon-cucumber goat cheese salad.
Chili Sin Carne
Black bean chili with guacamole, salsa, lime yogurt, turmeric rice, and tortilla chips.
Loaded Quinoa Salad
Quinoa with dried fruit, nuts, seeds, and vegetables in honey mustard dressing, served with crostinis.
HORS D’OEUVRES
Hummus Platter
Topped with olives, red onion, mint, and pomegranate, with sliced vegetables.
Cantaloupe, Parma Ham & Mozzarella Salad
With cucumber, blackberries, and honey vinaigrette.
Beetroot Bruschetta
With sundried tomatoes, goat cheese, rocket, and balsamic glaze.
Shrimp Ceviche
With lime, tomato, avocado, red onion, and crostinis.
Gravlax Sashimi
With pickled fennel and marinated pear.
Smashed New Potatoes
With baked beetroot dip, yogurt dressing, and olive oil.
Charcuterie Board
Cheeses, cured meats, pickles, crackers, jams, and fruit.
MAIN
Pasta alla Salmone
Fresh linguine with smoked salmon and a creamy mascarpone sauce.
Tuna Micuit
Seared tuna with a coating of sesame seeds, served with sticky rice, nori, and edamame beans.
Pulled Pork Burger
Tender braised pork shoulder in sourdough buns with red cabbage coleslaw, salad, and wedges.
Satay Chicken
Chicken skewers in a flavorful peanut sauce with green pepper, rice noodles, and a pickled cucumber salad.
Italian Night
A starter of caprese salad with buffalo mozzarella and balsamic pearls, followed by the chef’s take on a pasta Napoli of sautéed mushrooms and bacon in a creamy parmesan sauce, finishing with a portion of tiramisu.
Baked Local Fish
Fresh citrus-baked fish with salsa verde, served over buttery mash with steamed sprouting broccoli.
Pomegranate, Lemon & Za’atar Spiced Chicken
Chicken drumsticks cooked in rice with pomegranate molasses, lemon, and za’atar, served with tzatziki and chopped salad.
Butter Chicken with Naan
A comforting, creamy curry spiced with cumin, garam masala, cloves, and cinnamon, served with warm naan.
Pizza Night
A selection of pizzas served with a variety of dips and chef’s salad on the side.
DESSERT
Pavlovas
Crispy meringue with berry compote and whipped cream.
Baklava
Phyllo pastry layered with nuts and rose syrup.
Strawberry Crèmeux Tart
White chocolate crèmeux in a pastry shell topped with strawberries.
Brownies
Fudgy brownies with vanilla ice cream.
Caramelized Peaches
With brown sugar and vanilla ice cream.
Coconut & Lime Semifreddo
Tropical frozen dessert with citrus notes.
Tiramisu
Classic Italian mascarpone and coffee dessert.
Eton Mess
Layers of meringue, cream, and strawberries.
Frangipani Tarts
Almond tart with fruit compote and ice cream.
Homemade Fruit Sorbets:
Mango & passionfruit
Watermelon, strawberry & mint
Pineapple & lemon
Strawberry daiquiri
Soursop & dragonfruit
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX | 9 PAX | 10 PAX |
|---|---|---|---|---|---|---|---|---|---|
| Summer 2025 | $23,000 | $23,500 | $24,000 | $24,500 | $25,000 | $25,500 | $26,000 | $26,500 | $27,000 |
| Winter 2025 to 2026 | $23,000 | $23,500 | $24,000 | $24,500 | $25,000 | $25,500 | $26,000 | $26,500 | $27,000 |
| Summer 2026 | $23,000 | $23,500 | $24,000 | $24,500 | $25,000 | $25,500 | $26,000 | $26,500 | $27,000 |
| Winter 2026 to 2027 | $23,000 | $23,500 | $24,000 | $24,500 | $25,000 | $25,500 | $26,000 | $26,500 | $27,000 |
Unless otherwise specified-Caribbean Standard All-Inclusive Charters include the following:
- Standard check-in/check-out of 12pm
- Light daily housekeeping
- Breakfast, lunch, canapés/afternoon tea, dinner and snacks
- Standard ship’s bar: vodka, gin, rum, whiskey, tequila, triple sec, mixers, local beers, table wine and water/coffee/tea and soft drinks
- Stereo with MP3/iPhone connection with indoor/outdoor speakers; 3G/4G Wi-Fi access point
- Snorkeling equipment, fishing gear, kayaks, dingy tender with outboard motors
- Water toys such as floating islands, and air mattresses
- Separate bathroom and living quarters for crew
- Reputable and licensed crew who have local knowledge of waters and are able to adjust menus based on guest’s preferences and dietary restrictions
- Operating expenses including: use of air conditioning, fuel, water, sailing permits/taxes, local taxes and crew wages
What Is Not Included in Standard All-Inclusive Charters:
- Gratuity for crew. Gratuity is at guest discretion and is typically between 15-20%
- Meals and beverages at restaurants and bars
- Rendezvous diving, ASA sailing certification courses and any other offshore excursions
- Premium wines and spirits
• Virgin Islands (USVI & BVI)
Base Port
• Yacht Haven Grande (YHG) – St. Thomas, USVI
• Additional pick-up/drop-off available at American Yacht Harbor (AYH), St. Thomas
• BVI ports available on request (Contact us for details)
Yacht Status & Operations
• Based in St. Thomas, USVI
• USVI pick-up/drop-off preferred
• BVI pick-ups/drop-offs accepted with advance approval
Customs Fees & Cruising Permits
• Included
Rates & Terms
Minimum charter nights
• 4 nights or less open for inquiry
• 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
Christmas Week
• $31,000 | 2–10 guests
• Must end on or before December 26
New Year’s Week
• $32,000 | 2–10 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
*Gratuities to Crew Accepted Directly Via - Venmo, Zell, PayPal, Apple Pay, Wire Transfer, Cash
