PORT TO VINO Samana 59
Port to Vino Yacht Charter
Step aboard Port to Vino, a stunning Samana 59 catamaran designed for those who crave luxury, comfort, and adventure on the open sea. Delivered in 2023, this exceptional yacht is ready to provide an unforgettable sailing experience, whether you seek relaxation, exploration, or a bit of both. With its thoughtfully crafted design, spacious living areas, and modern amenities, Port to Vino offers an idyllic home on the water.
Luxury Features
Every detail of Port to Vino is tailored to elevate your charter experience. The expansive covered flybridge invites guests to lounge in the sun while taking in breathtaking 360-degree views of the Caribbean. A forward sunken cockpit offers a private, intimate space for soaking in the beauty of the open sea. The aft deck serves as an inviting space for al fresco dining, where the gentle ocean breeze enhances every gourmet meal prepared onboard.
Inside, the yacht’s luxurious interior is designed with elegance and comfort in mind. The welcoming salon, with its galley-up layout, allows guests to watch as the onboard chef prepares world-class cuisine. Plush seating, sleek finishes, and panoramic windows create an inviting space where relaxation comes naturally.
Spacious Accommodations
Port to Vino offers accommodations for up to eight guests in four beautifully designed queen staterooms. Each cabin is a private retreat, complete with an en-suite bathroom, premium linens, and high-end toiletries. The owner’s suite, larger than the other staterooms, boasts a direct walk-out to the cockpit, adding an extra touch of exclusivity and ease of access to outdoor living areas. Ample storage, generous headroom, and elegant furnishings ensure that every night spent onboard is restful and indulgent.
Unforgettable Onboard Experience
Whether you wish to bask in the sun on the forward trampolines, unwind with a book on the flybridge, or enjoy a refreshing cocktail in the aft deck lounge, Port to Vino provides the perfect backdrop for making memories at sea. Water lovers will revel in the yacht’s array of toys and gear, designed to maximize fun and adventure. Dive into the Caribbean’s crystal-clear waters, try your hand at paddleboarding, or explore vibrant marine life with top-of-the-line snorkeling equipment.
Secure Your Luxury Escape
Your dream sailing adventure begins with Port to Vino. Whether you’re celebrating a special occasion or simply indulging in a well-deserved getaway, this exquisite yacht delivers the perfect blend of luxury and adventure. Secure your spot today and set sail on a journey like no other!
Port to Vino showcases one owner queen cabin and three guest queen cabins all with ensuite bath. The cabins are appointed with ample storage and headroom, plus luxury linens and toiletries, for a very comfortable guest experience.
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | 4 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Electric Heads: | 4 |
| Engine Details | |
|---|---|
| Volvo 150HP x 2 / 2 x 17KW GEN | |
| Fuel Consumption: | - |
| Cruising Speed: | 10 |
| Max Speed: | - |
| Details | |
|---|---|
| Type: | Cat |
| Beam: | 30 Feet |
| Draft: | 4.5 Feet |
| Pax: | 8 |
| YearBuilt: | 2023 |
| Builder: | Fountaine Pajot |
| JetSkis: | No |
| Flag: | BVI |
| RegNum: | 753332 |
| Engines: | Volvo 150HP x 2 / 2 x 17KW GEN |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Caribbean Virgin Islands (BVI) |
| Summer Area: | Caribbean Virgin Islands (BVI) |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | - |
| Camcorder: | No |
| Books: | Yes |
| Board Games: | Yes |
| Deck Shower: | Yes |
| Water Maker: | Yes |
| Special Diets: | Yes |
| Kosher: | Inq |
| BBQ: | Yes |
| Minimum Age: | - |
| Inverter: | 5000W |
| Voltages: | - |
| Water Maker: | Yes |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Hairdryers: | Yes |
| Guests Smokes: | Transom Only |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Hammock: | No |
| Water Sports | |
|---|---|
| Dinghy size: | 15 ft |
| Dinghy hp: | 70HP |
| Water Skis Adult: | Yes |
| Water Skis Kids: | No |
| Jet Skis: | No |
| Kneeboard: | No |
| Windsurfer: | No |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | No |
| Wake Board: | Yes |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | Yes |
| Floating Mats: | Yes |
| Swim Platform: | 2 x Stern |
| Boarding Ladder (Loc/Type): | Stern |
| Sailing Dinghy: | - |
| Beach Games: | No |
| Fishing Gear: | No |
| Gear Type: | - |
| Rods: | - |
Derek Carlow Captain
With over two decades of maritime experience and a passion for delivering unforgettable journeys, Derek brings both expertise and heart to every charter. As a certified Yacht Master and seasoned Captain, he’s helmed luxury vessels across the globe, including three successful seasons with Trade Winds aboard the Fountaine Pajot 59’, 60’, and 70’.
Before turning his love of sailing into a full-time profession, Derek built a career in the film industry, working behind the camera in fast-paced, high-profile environments. That background sharpened his attention to detail, problem-solving skills, and calm leadership under pressure—qualities that now define his approach at sea.
Whether you're seeking adventure, tranquility, or a bit of both, Derek ensures your time onboard is smooth, safe, and tailored to your preferences. His calm demeanor, professional polish, and genuine enthusiasm for the sea make him a trusted guide for your charter.
Viera Chuda Chef /1st Mate
Viera is an experienced charter crew member who combines her skills as Chef, 1st Mate, and Stewardess to support smooth, enjoyable trips for guests and crew. She holds a Master’s degree in Public Economics and has a strong background in hospitality, culinary service, and yachting. Viera is confident in the galley, preparing customized menus for up to 10 guests that reflect local flavors and meet dietary needs. She completed the IYT Superyacht Chef Course and most recently worked on a Sunreef 60 with a team of 3 and prior with TradeWinds, a worldwide company, aboard Fountaine Pajot 59’, 60’, and 70’ sailing catamarans.
In addition to her culinary work, Viera is skilled in deck operations, guest service, and water sports coordination. She speaks five languages and enjoys creating a friendly, welcoming atmosphere onboard for guests from around the world.
From Viera’s Galley
BREAKFAST
Breakfast is served with fresh fruit platter, assorted cheese platter, granola, cereal, white yogurt, selection of coffee or tea, & juice of your choice.
› CHEF’S CHOICE EGGS BENEDICT
Traditional with canadian bacon or sliced ham or Florentine with sautéed layer of spinach, served on toasted english muffin & hollandaise sauce
› SMOKED SALMON BAGEL
Sliced smoked salmon served with grilled bagel, Philadelphia cream cheese, fresh cucumber, capers, chopped red onion, dill & lemon wedges
› SHAKSUKA
Gently poached eggs in a delicious chunky tomato & bell pepper sauce with olive oil, onion, & garlic, spiced with cumin, paprika & sprinkled with feta. Served with crusty sourdough bread
› CINNAMON FRENCH TOAST
Served with crislpy bacon & toppings like maple syrup, powdered sugar, or fresh fruit
› AVOCADO TOAST WITH EGG
Toasted whole grain bread topped with smashed avocado, fried egg, bacon & fresh sprouts served with freshly sliced papaya, mint & iceberg salad
› FLUFFY OMELETTE
Filled with feta cheese, sun dried tomatoes & basil (optional with sautéed mushrooms or ham), served with thickly sliced white baquette & cherry tomatoes, mache lettuce & pine nuts salad
› BANANA PROTEIN HOMEMADE PANCAKES
Small pancakes served with blueberries, greek yougurt, bacon & drizzled with honey
LUNCH
› HAWAIIAN POKE BOWL WITH SALMON OR SHRIMPS
Fresh raw salmon marinated in a tangy soy sauce (or grilled shrimps) served over bed of coconut rice, with avocado, mango & variety of veggies, topped with fresh cilantro, chives, sesame seeds & pickled ginger
› BALSAMIC GRILLED CHICKEN SALAD
A fresh spring strawberry salad with balsamic glazed grilled chicken, bacon, cottage cheese and pecan nuts dressed in a roasted strawberry balsamic vinegar. Served with homemade rosemary focaccia
› BEEF BAHN MI
Crispy short baguette with aromatic grilled beef, topped with quick pickled veggies, coriander, Sriracha mayo & hoisin-based sauce
› DECONSTRUCTED SALAD NICOISE
Sesame seared Yellowtail tuna with baby potatoes, long green beens, black olives, cherry tomatoes & romain lettuce, finish with olive oil & lemon dressing. Served with garlic baquette
› THAI NOODLE SALAD WITH GRILLED CHICKEN
Grilled chicken quickly marinated in sweet & savory teriyaki sauce served over rice noodle salad, started with a bed of fresh greens, a sesame vinager, shallots, red bell pepper, cucumber & fresh mango & garnished with cilantro, mint & peanuts
› TURKEY WRAP WITH SALAD
Whole-grain tortillas filled with grilled turkey strips, diced red pepper, shredded lettuce, guacamole, grilled onions, cheese & with soure cream sauce. Served with tomato - beet root salad
topped with basil and toasted pine nuts
› SWEET & STICKY BBQ PORK RIBS
Slow cooked until fall-apart-tender then basted generously with the tangy, sweet sauce. Served with cold potato salad & grilled corn on the cob with butter
APPETIZERS
› VEGETABLE CRUDITÉS WITH HUMMUS
Creamy sunset or garlic hummus served with crispy carrot & celery sticks, sugar snap peas, sautéed mushrooms & warm pita bread
› TUNA CARPACCIO
Served with rocket, olive oil & dark balsamic, lime sauce, black pepper, parmesan shavings & white baguette
› SUMMER CHARCUTERIE BOARD
Various types of cheese, cured meats, fresh fruit, nuts, different sweet and salty bites likepickles, onions, figs, dates, various dips and served with crackers and toasted bread
› BAKED CAMEMBERD
Choise of savory version with chilli flaked, pickled jalapenos, drizzled with olive oil or sweet version topped with walnuts, craisins & honey
› CEVICHE
Chopped small pieces of fresh raw fish or conch marinated in lime juice with red onions, tomatoes, cucumber, avocado, cilantro & spices served with crackers or brown bread toast
› FRENCH SAVOURY TART
Quiche 2 ways – feta cheese, spinach, red onion with yellow & green bell pepper. Italian sausage with cherry tomatoes, basil & cheddar cheese
› PULLED PORK CREAM CHEESE SPREAD
Warm cheesy spread with pulled pork, jalapenos & black peppers. Served with pickles & assorted crackers
DINNER STARTERS
› CURRIED COCONUT & BUTTERNUT SOUP, served with homemade garlic & herb croutons, topped with cream, sesame oil & b/w sesame seeds
› ITAILAN BRUSCHETTA, toasted white baguette, topped with a mixture of juicy tomatoes, garlic, shallots, parmesan cheese, fresh basil & olive oil
› BEETROOT CARPACCIO SALAD, with pear, walnuts, rocket & mint, drizzled with balzamic reduction & dijon mustard
› CHILLI & GARLIC KING PRAWNS, lightly spiced grilled king prawns served atop mixed mango salsa in fresh cucumber wrap, with spicy mayo
› WATER MELON ‘PIZZA‘ water melon salad with feta or goat cheese, avocado, black olives, rocket, basil, black pepper, sprinled with olive oil
› VIETNAMEESE SPRING ROLLS, filled with shrimps, fresh veggies & cillantro, with peanut & sweet chilli dipping sauce
› GAZPACHO, spicy cold summer soup made from chopped raw vegetables such as tomato, onion, pepper & cucumber, served with croutons & fresh herbs.
› TOSTONES WITH CREAMY AVOCADO, golden, crispy fried green plantains served with creamy avosado salsa, topped with cillantro, red onion & gherkins
MAIN
› CHILI LIME MAHI MAHI
Cauliflower-potato mash with parsley, sauteéd vegetables & peruvian sauce. Greek salad with feta cheese & black olives a side
› PORK TENDERLOIN
Pan-seared with butter, garlic & rosemary, creamy mushroom zucchini risotto, sprinkled with parmesan shavings, steamed broccolini & carrot. Citrus salad with lime dressing a side
› CREAMY PRAWN LINGUINE
Mixture of baby spinach, carrot, zucchini & bacon together with white wine creamy sauce with lemon zest, fresh parsley, sprinkled with grated parmesan cheese
› THAI RED COCONUT CURRY
Chicken curry with veggies, coconut rice with cilantro, & asian coleslaw salad with pineaple and roasted peanuts
› HERB-CRUSTED SNAPPER
Pan-seared with butter capers sauce, served with ratatouille, polenta cakes, & green salad with radish, cucumber & toasted almonds a side
› FILLET MIGNON WITH CARAMELIZED ONION
Sweet potatoe mash, roasted veggies, beetroot puree, topped with succulent juicy fillet mignon, with date dip. Garden salad with avocado & italian dressing a side
› CHICKEN & VEGETABLE SKEWERS
Juicy chicken skewers paired with sweet pineapple chunks, red onion, red & green peppers, served with a moroccan couscous salad & mango chutney
DESSERT
› LITTLE ORANGE POLENTA CAKES, fresh figs & oranges, topped with pistachios & drizzled with dates syrup
› MARGARITA CHEESCAKE MOUSSE, buttery crackers, lime juice & zest, vanilla, salt, tequilla, hand whipped cream,
› DARK CHOCOLATE FONDANT, with mango sorbet & fresh mint
› COFFEE CREME BRULEE, passion fruit coulis, raspberries & coee beans
› COCONUT CHOCOLATE PUDDING, vanilla ice cream, toasted coconut flakes, blueberries
› KEY LIME PIE, dark chocolate sauce, lemon zest & hand whipped cream
› DECONSTRUCTED ETON MESS, lemon verbena cream, nougat, milk chocolate, summer berries
› STICKY RED WINE POACHED PEAR, cinnamon, star anise, greek yogurt
The yacht was extremely comfortable and well organized.
We had 4 children ages 7-15 and they all had a wonderful time on their first Caribbean cruise! The parents were also able to relax thanks to Jeff and Caitlin and their attention.
As an extra bonus, Caitlin's knowledge of marine biology added fun to our snorkels! We loved her energy and engaging personality!
It was a fabulous week!
DA
5 STAR - The crew and boat were superb! The Port to Vino is a beautifully appointed boat with plenty of room for 8 guests. Jeff and Caitlin ensured our holiday was perfect add Michaela made the whole process easy.
Question 2. How would you rate the yacht (comfort, features, general condition, etc.)?
5 STAR - Well-appointed for 8 guests with plenty of room. The master suite is very comfortable, and all of our guests were comfortable in the standard rooms.
Question 3. How would you rate the hospitality, attentiveness and expertise of your CREW?
5 STAR - We've chartered many times in the BVI's however, this time was the absolute best. Caitlin's cooking skills are fabulous, serving gourmand meals daily. We enjoyed the guided snorkeling trips as well. Their attention to detail was excellent.
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX | 9 PAX | 10 PAX | 11 PAX | 12 PAX |
|---|---|---|---|---|---|---|---|---|---|---|---|
| Winter 2026 to 2027 | $38,000 | $38,000 | $38,000 | $40,500 | $41,000 | $43,000 | $45,000 | ||||
| Summer 2027 | $38,000 | $38,000 | $38,000 | $40,500 | $41,000 | $43,000 | $45,000 |
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
Christmas / New Year's 2026/27: 1-8 Guests 51,750
Christmas week to end by December 27th. New Years to begin no earlier than December 28th
7 night minimum
BVI Ports Only
Half Board Rates: Includes All breakfasts, 4 lunches and 3 dinners.
Deduct $120 per person from rate.
Remaining meals and associated beverages to be taken ashore at guest expense.
X
Available
X
Booked
X
Hold
X
Unavailable
- : Cat
- : 30 Feet
- : 4.5 Feet
- : 8
- : 2023
- : Fountaine Pajot
- : 10
- : No
- : No
- : Rendezvous Not Included
- : Derek Carlow
- : BVI
- : 753332
- : Volvo 150HP x 2 / 2 x 17KW GEN
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | 4 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Wash Basins: | 4 |
| Heads: | 4 |
| Electric Heads: | 4 |
| Engine Details | |
|---|---|
| Volvo 150HP x 2 / 2 x 17KW GEN | |
| Fuel Consumption: | - |
| Cruising Speed: | 10 |
| Max Speed: | - |
| Details | |
|---|---|
| Refit: | - |
| Helipad: | No |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Caribbean Virgin Islands (BVI) |
| Summer Area: | 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: | Yes |
| # CD's: | Yes |
| Camcorder: | No |
| Books: | Yes |
| Board Games: | Yes |
| Sun Awning: | No |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Water Maker: | Yes |
| Special Diets: | Yes |
| Kosher: | Inq |
| BBQ: | Yes |
| # Dine In: | 6 |
| Minimum Age: | - |
| Generator: | 17 KW x 2 |
| Inverter: | 5000W |
| Voltages: | - |
| Water Maker: | Yes |
| Water Cap: | 278 |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Inq |
| Nude: | Inq |
| Hairdryers: | Yes |
| # Port Hatches: | No |
| Guests Smokes: | Transom Only |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | No |
| Children Ok: | Yes |
| Hammock: | No |
| Windscoops: | No |
| Water Sports | |
|---|---|
| Dinghy size: | 15 ft |
| Dinghy hp: | 70HP |
| Dinghy # pax: | 10 |
| Water Skis Adult: | Yes |
| Water Skis Kids: | No |
| Jet Skis: | No |
| Wave Runners: | No |
| Kneeboard: | No |
| Windsurfer: | No |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | No |
| Wake Board: | Yes |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | Yes |
| Floating Mats: | Yes |
| Swim Platform: | 2 x Stern |
| Boarding Ladder (Loc/Type): | Stern |
| Sailing Dinghy: | - |
| Beach Games: | No |
| Fishing Gear: | No |
| Gear Type: | - |
| Rods: | - |
Derek Carlow Captain
With over two decades of maritime experience and a passion for delivering unforgettable journeys, Derek brings both expertise and heart to every charter. As a certified Yacht Master and seasoned Captain, he’s helmed luxury vessels across the globe, including three successful seasons with Trade Winds aboard the Fountaine Pajot 59’, 60’, and 70’.
Before turning his love of sailing into a full-time profession, Derek built a career in the film industry, working behind the camera in fast-paced, high-profile environments. That background sharpened his attention to detail, problem-solving skills, and calm leadership under pressure—qualities that now define his approach at sea.
Whether you're seeking adventure, tranquility, or a bit of both, Derek ensures your time onboard is smooth, safe, and tailored to your preferences. His calm demeanor, professional polish, and genuine enthusiasm for the sea make him a trusted guide for your charter.
Viera Chuda Chef /1st Mate
Viera is an experienced charter crew member who combines her skills as Chef, 1st Mate, and Stewardess to support smooth, enjoyable trips for guests and crew. She holds a Master’s degree in Public Economics and has a strong background in hospitality, culinary service, and yachting. Viera is confident in the galley, preparing customized menus for up to 10 guests that reflect local flavors and meet dietary needs. She completed the IYT Superyacht Chef Course and most recently worked on a Sunreef 60 with a team of 3 and prior with TradeWinds, a worldwide company, aboard Fountaine Pajot 59’, 60’, and 70’ sailing catamarans.
In addition to her culinary work, Viera is skilled in deck operations, guest service, and water sports coordination. She speaks five languages and enjoys creating a friendly, welcoming atmosphere onboard for guests from around the world.
From Viera’s Galley
BREAKFAST
Breakfast is served with fresh fruit platter, assorted cheese platter, granola, cereal, white yogurt, selection of coffee or tea, & juice of your choice.
› CHEF’S CHOICE EGGS BENEDICT
Traditional with canadian bacon or sliced ham or Florentine with sautéed layer of spinach, served on toasted english muffin & hollandaise sauce
› SMOKED SALMON BAGEL
Sliced smoked salmon served with grilled bagel, Philadelphia cream cheese, fresh cucumber, capers, chopped red onion, dill & lemon wedges
› SHAKSUKA
Gently poached eggs in a delicious chunky tomato & bell pepper sauce with olive oil, onion, & garlic, spiced with cumin, paprika & sprinkled with feta. Served with crusty sourdough bread
› CINNAMON FRENCH TOAST
Served with crislpy bacon & toppings like maple syrup, powdered sugar, or fresh fruit
› AVOCADO TOAST WITH EGG
Toasted whole grain bread topped with smashed avocado, fried egg, bacon & fresh sprouts served with freshly sliced papaya, mint & iceberg salad
› FLUFFY OMELETTE
Filled with feta cheese, sun dried tomatoes & basil (optional with sautéed mushrooms or ham), served with thickly sliced white baquette & cherry tomatoes, mache lettuce & pine nuts salad
› BANANA PROTEIN HOMEMADE PANCAKES
Small pancakes served with blueberries, greek yougurt, bacon & drizzled with honey
LUNCH
› HAWAIIAN POKE BOWL WITH SALMON OR SHRIMPS
Fresh raw salmon marinated in a tangy soy sauce (or grilled shrimps) served over bed of coconut rice, with avocado, mango & variety of veggies, topped with fresh cilantro, chives, sesame seeds & pickled ginger
› BALSAMIC GRILLED CHICKEN SALAD
A fresh spring strawberry salad with balsamic glazed grilled chicken, bacon, cottage cheese and pecan nuts dressed in a roasted strawberry balsamic vinegar. Served with homemade rosemary focaccia
› BEEF BAHN MI
Crispy short baguette with aromatic grilled beef, topped with quick pickled veggies, coriander, Sriracha mayo & hoisin-based sauce
› DECONSTRUCTED SALAD NICOISE
Sesame seared Yellowtail tuna with baby potatoes, long green beens, black olives, cherry tomatoes & romain lettuce, finish with olive oil & lemon dressing. Served with garlic baquette
› THAI NOODLE SALAD WITH GRILLED CHICKEN
Grilled chicken quickly marinated in sweet & savory teriyaki sauce served over rice noodle salad, started with a bed of fresh greens, a sesame vinager, shallots, red bell pepper, cucumber & fresh mango & garnished with cilantro, mint & peanuts
› TURKEY WRAP WITH SALAD
Whole-grain tortillas filled with grilled turkey strips, diced red pepper, shredded lettuce, guacamole, grilled onions, cheese & with soure cream sauce. Served with tomato - beet root salad
topped with basil and toasted pine nuts
› SWEET & STICKY BBQ PORK RIBS
Slow cooked until fall-apart-tender then basted generously with the tangy, sweet sauce. Served with cold potato salad & grilled corn on the cob with butter
APPETIZERS
› VEGETABLE CRUDITÉS WITH HUMMUS
Creamy sunset or garlic hummus served with crispy carrot & celery sticks, sugar snap peas, sautéed mushrooms & warm pita bread
› TUNA CARPACCIO
Served with rocket, olive oil & dark balsamic, lime sauce, black pepper, parmesan shavings & white baguette
› SUMMER CHARCUTERIE BOARD
Various types of cheese, cured meats, fresh fruit, nuts, different sweet and salty bites likepickles, onions, figs, dates, various dips and served with crackers and toasted bread
› BAKED CAMEMBERD
Choise of savory version with chilli flaked, pickled jalapenos, drizzled with olive oil or sweet version topped with walnuts, craisins & honey
› CEVICHE
Chopped small pieces of fresh raw fish or conch marinated in lime juice with red onions, tomatoes, cucumber, avocado, cilantro & spices served with crackers or brown bread toast
› FRENCH SAVOURY TART
Quiche 2 ways – feta cheese, spinach, red onion with yellow & green bell pepper. Italian sausage with cherry tomatoes, basil & cheddar cheese
› PULLED PORK CREAM CHEESE SPREAD
Warm cheesy spread with pulled pork, jalapenos & black peppers. Served with pickles & assorted crackers
DINNER STARTERS
› CURRIED COCONUT & BUTTERNUT SOUP, served with homemade garlic & herb croutons, topped with cream, sesame oil & b/w sesame seeds
› ITAILAN BRUSCHETTA, toasted white baguette, topped with a mixture of juicy tomatoes, garlic, shallots, parmesan cheese, fresh basil & olive oil
› BEETROOT CARPACCIO SALAD, with pear, walnuts, rocket & mint, drizzled with balzamic reduction & dijon mustard
› CHILLI & GARLIC KING PRAWNS, lightly spiced grilled king prawns served atop mixed mango salsa in fresh cucumber wrap, with spicy mayo
› WATER MELON ‘PIZZA‘ water melon salad with feta or goat cheese, avocado, black olives, rocket, basil, black pepper, sprinled with olive oil
› VIETNAMEESE SPRING ROLLS, filled with shrimps, fresh veggies & cillantro, with peanut & sweet chilli dipping sauce
› GAZPACHO, spicy cold summer soup made from chopped raw vegetables such as tomato, onion, pepper & cucumber, served with croutons & fresh herbs.
› TOSTONES WITH CREAMY AVOCADO, golden, crispy fried green plantains served with creamy avosado salsa, topped with cillantro, red onion & gherkins
MAIN
› CHILI LIME MAHI MAHI
Cauliflower-potato mash with parsley, sauteéd vegetables & peruvian sauce. Greek salad with feta cheese & black olives a side
› PORK TENDERLOIN
Pan-seared with butter, garlic & rosemary, creamy mushroom zucchini risotto, sprinkled with parmesan shavings, steamed broccolini & carrot. Citrus salad with lime dressing a side
› CREAMY PRAWN LINGUINE
Mixture of baby spinach, carrot, zucchini & bacon together with white wine creamy sauce with lemon zest, fresh parsley, sprinkled with grated parmesan cheese
› THAI RED COCONUT CURRY
Chicken curry with veggies, coconut rice with cilantro, & asian coleslaw salad with pineaple and roasted peanuts
› HERB-CRUSTED SNAPPER
Pan-seared with butter capers sauce, served with ratatouille, polenta cakes, & green salad with radish, cucumber & toasted almonds a side
› FILLET MIGNON WITH CARAMELIZED ONION
Sweet potatoe mash, roasted veggies, beetroot puree, topped with succulent juicy fillet mignon, with date dip. Garden salad with avocado & italian dressing a side
› CHICKEN & VEGETABLE SKEWERS
Juicy chicken skewers paired with sweet pineapple chunks, red onion, red & green peppers, served with a moroccan couscous salad & mango chutney
DESSERT
› LITTLE ORANGE POLENTA CAKES, fresh figs & oranges, topped with pistachios & drizzled with dates syrup
› MARGARITA CHEESCAKE MOUSSE, buttery crackers, lime juice & zest, vanilla, salt, tequilla, hand whipped cream,
› DARK CHOCOLATE FONDANT, with mango sorbet & fresh mint
› COFFEE CREME BRULEE, passion fruit coulis, raspberries & coee beans
› COCONUT CHOCOLATE PUDDING, vanilla ice cream, toasted coconut flakes, blueberries
› KEY LIME PIE, dark chocolate sauce, lemon zest & hand whipped cream
› DECONSTRUCTED ETON MESS, lemon verbena cream, nougat, milk chocolate, summer berries
› STICKY RED WINE POACHED PEAR, cinnamon, star anise, greek yogurt
The yacht was extremely comfortable and well organized.
We had 4 children ages 7-15 and they all had a wonderful time on their first Caribbean cruise! The parents were also able to relax thanks to Jeff and Caitlin and their attention.
As an extra bonus, Caitlin's knowledge of marine biology added fun to our snorkels! We loved her energy and engaging personality!
It was a fabulous week!
DA
5 STAR - The crew and boat were superb! The Port to Vino is a beautifully appointed boat with plenty of room for 8 guests. Jeff and Caitlin ensured our holiday was perfect add Michaela made the whole process easy.
Question 2. How would you rate the yacht (comfort, features, general condition, etc.)?
5 STAR - Well-appointed for 8 guests with plenty of room. The master suite is very comfortable, and all of our guests were comfortable in the standard rooms.
Question 3. How would you rate the hospitality, attentiveness and expertise of your CREW?
5 STAR - We've chartered many times in the BVI's however, this time was the absolute best. Caitlin's cooking skills are fabulous, serving gourmand meals daily. We enjoyed the guided snorkeling trips as well. Their attention to detail was excellent.
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX |
|---|---|---|---|---|---|---|---|
| Winter 2026 to 2027 | $38,000 | $38,000 | $38,000 | $40,500 | $41,000 | $43,000 | $45,000 |
| Summer 2027 | $38,000 | $38,000 | $38,000 | $40,500 | $41,000 | $43,000 | $45,000 |
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
Christmas / New Year's 2026/27: 1-8 Guests 51,750
Christmas week to end by December 27th. New Years to begin no earlier than December 28th
7 night minimum
BVI Ports Only
Half Board Rates: Includes All breakfasts, 4 lunches and 3 dinners.
Deduct $120 per person from rate.
Remaining meals and associated beverages to be taken ashore at guest expense.
