Sapphire
Sapphire – 67’ Fountaine Pajot | 8-Passenger Crewed Yacht Charter in the BVI
Step aboard Sapphire, a stunning 67’ Fountaine Pajot designed for luxury, comfort, and adventure in the British Virgin Islands. Perfectly suited for families, groups of friends, or couples traveling together, Sapphire delivers an unforgettable all-inclusive crewed yacht charter experience.
Accommodation Layout
Sapphire accommodates up to 8 guests in four spacious, air-conditioned cabins:
- 1 Primary Stateroom with a king bed and en-suite bathroom
- 3 Queen Cabins with en-suite bathrooms
Every cabin features modern finishes, plush bedding, and panoramic windows that bring in the Caribbean’s turquoise views.
Water Toys & Onboard Amenities
Whether you’re an active adventurer or a relaxed island hopper, Sapphire is equipped to impress with a wide selection of water toys:
- E Foil
- Foredeck Jacuzzi
- Stand-Up Paddleboards (SUPs)
- Kayaks
- Snorkeling gear
- Towable tubes & floating mats
- Fishing gear
- Seabobs
- Espresso Machine
- Movie Projector
Onboard, guests enjoy al fresco dining spaces, a spacious flybridge with lounge seating and bar, a large aft deck perfect for sunset cocktails, and a bow sunpad area ideal for soaking in the Caribbean breeze.
Popular Stops in the British Virgin Islands
Sapphire’s experienced crew will guide you to the BVI’s most breathtaking anchorages, including:
- The Baths, Virgin Gorda – iconic granite boulders and turquoise pools
- Anegada – powder-white beaches and fresh lobster dinners
- Norman Island – legendary caves and snorkeling spots
- Jost Van Dyke – home of White Bay and the famous Soggy Dollar Bar
- Cooper Island – a relaxed eco-resort vibe with beach bars and calm anchorages
Who This Yacht is Best For
Sapphire is the ideal choice for:
- Families seeking a balance of relaxation and water sports
- Friends looking for a fun, social atmosphere on the water
- Couples’ groups who value privacy with plenty of shared spaces for dining and lounging
Whether you’re celebrating a milestone, planning a family holiday, or simply chasing Caribbean sun, Sapphire’s blend of elegance, adventure, and personalized service makes her one of the top crewed yacht charter options in the BVI.
Sapphire has a master King suite and 3 Queen guest cabins all ensuite with freshwater electric heads. All cabins have high thread count linens and additional mattress toppers, with complimentary toiletries.
The port forepeak is available at an additional charge. It is airconditioned and has a wet head. It is only suitable for children and young teenagers.
The crew are in the port aft cabin and stbd forepeak.
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | 3 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Electric Heads: | 4 |
| Engine Details | |
|---|---|
| 2 x 110HP 2 x 17KW Generators | |
| Fuel Consumption: | - |
| Cruising Speed: | 7 knots |
| Max Speed: | - |
| Details | |
|---|---|
| Type: | Cat |
| Beam: | 32.28 Feet |
| Draft: | 5.58 Feet |
| Pax: | 8 |
| YearBuilt: | 2025 |
| Builder: | Fountaine Pajot |
| Engines: | 2 x 110HP 2 x 17KW Generators |
| JetSkis: | No |
| Flag: | BVI |
| SatTv: | No |
| Jacuzzi: | Yes |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (BVI) |
| Summer Area: | Caribbean Leewards, Caribbean Windwards, 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, 2 |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | Yes |
| Minimum Age: | - |
| Inverter: | - |
| Voltages: | 110 |
| Water Maker: | Yes, 2 |
| Ice Maker: | Yes |
| Sailing Instructions: | No |
| Internet Access: | Onboard WIFI |
| Hairdryers: | Yes |
| Guests Smokes: | No smoking on yacht |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Hammock: | No |
| Water Sports | |
|---|---|
| Dinghy size: | Highfield 460 |
| Dinghy hp: | 70 |
| Water Skis Adult: | Yes |
| Water Skis Kids: | Yes |
| Jet Skis: | No |
| Kneeboard: | Yes |
| 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: | Yes, Hydraulic |
| Boarding Ladder (Loc/Type): | Yes |
| Sailing Dinghy: | No |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | 2 |
Rob Bentley
Born in South Africa and growing up on the East coast of Kwa Zulu Natal, Rob has been a “water boy” his whole life. He is an accomplished sailor with over 30,000 sea miles under his belt on a range of vessels.
Worthy of mention was the family sailing adventure where Rob, Belinda and their 2 children embarked on a 4-year world cruise on their catamaran, Shayile. They cruised the East Coast of Africa, Indian Ocean, SE Asia, Indonesia, and Australia.
Rob has a passion for the ocean and loves water sports. He is a qualified surf life saver, pilot, advanced diver, and avid fisherman. He has a particular passion for salt water flyfishing. He loves to go out and hopefully return with something delicious to toss on the BBQ. Mountaineering is Rob's other passion, and he has hours of adventures on mountains spanning the globe. His epic adventure to Mt. Everest is worth listening to over a cocktail sundowner!
When Rob is not out skippering and entertaining, you will see him working in the galley with Belinda. Cocktails and the BBQ are part of Rob’s regime, and he knows the perfect stories to tell while you enjoy them!
Chef
Belinda Bentley
Born and raised on the East Coast of South Africa, Belinda has spent her life close to the sea, camping, swimming, scuba diving and fishing as well as hiking and climbing the inland Drakensberg mountains.
She is a ‘people’s person’ and in addition to her culinary training, is also trained as a professional nurse, specializing in maternity.
Belinda is a generous and passionate cook who has been influenced by travel and time spent in many different countries. She is particularly fond of Asian cuisine, Thailand, Malaysia, and Vietnam, but also enjoys spicy Mexican, Indian and Mediterranean influences.
She loves to cook fish and seafood and pair it with local, fresh, seasonal ingredients. She enjoys bright and bold flavours, especially citrus notes which do well to compliment the Caribbean climate. Delicious cool and creamy desserts round off dinner and ensure full and satisfied guests!
Waking up to fresh morning coffee and watching the sun set with drinks and appetizers are the absolute essence of life aboard and she can’t wait to welcome you!
First Mate, Stewardess & Divemaster
Cheyenne “Chey” Naidoo
Cheyenne brings a dynamic blend of maritime experience, adventurous spirit, and award-winning hospitality to the Sapphire crew. A certified PADI Divemaster since 2019, Chey has guided dives in South Africa and Thailand and brings an infectious passion for the sea to every charter. Her years working as a stewardess, deckhand, and skipper have taken her from regattas along South Africa’s Wild Coast to luxury vessels and private islands.
Onshore, Cheyenne’s hospitality credentials are just as impressive. She helped launch and manage a fine dining restaurant that earned the 2023 Eat Out Woolworths Service Excellence Award, a testament to her commitment to exceptional guest experiences. Whether she’s guiding you on a dive, crafting a refreshing mocktail, or ensuring your comfort onboard, Chey’s attention to detail and warm demeanor make every guest feel right at home.
From reef to regatta, Cheyenne is the heart of hospitality and adventure aboard Sapphire.
B’s Delicious Dishes - Sample Menu
Breakfast:
For the Table: - Freshly brewed coffee, tea selection, chilled fruit juices, yoghurt, and cereal selection. Seasonal local fruit platter with a selection of pastries, toast and preserves.
· Eggs Benedict - crispy pancetta or wilted spinach on an English muffin or black mushroom with a swathe of buttery hollandaise
· Crispy sauteed potatoes with anyway eggs, grated cheddar cheese and herby tomato
· Individual phyllo breakfast cups with three-cheeses, baby tomato and spring onion
· Pillowy buttermilk blueberry pancake stack with sticky, syrupy blueberry sauce
· Honey and mustard glazed pork sausages with scrambled eggs, caramelised onions and rocket
· Shaved smoked salmon with lemony cream cheese and dill on a toasted everything bagel
· Halloumi cheese fingers with roasted baby tomatoes and basil pesto
· Crispy fried Vietnamese eggs with spicy chilli crunch on a Indian pappadum
· Smashed avocado on sourdough toast with crispy bacon or crunchy seed topping
· Caramelised French toast with banana, honey , crème fraiche and dusting of cinnamon
· Bake of the morning eg banana walnut / bran & raisin / carrot & pineapple muffins / croissants / assorted pastries
Lunch:
· Black and white sesame crusted seared tuna with hot and spicy Vietnamese vermicelli salad (GF)
· Grilled flank steak tacos with red onion, avocado salsa, lime and crumbly white cheese
· Juicy chicken skewers , haloumi or lamb koftas with herby tabbouleh , flat breads and yoghurt cucumber tzatziki
· Garlic Shrimp Caesar salad with crunchy bread shards and loads of fresh parmesan
· Juicy Cheeseburger in Paradise with salty oven baked potato wedges
· Pan fried red snapper strips on tortillas with mango salsa and bright green spicy cilantro sauce
· Pork noodle satay ‘Rainbow Salad’ with carrot, cabbage, snow peas, peppers, peanuts and fresh bean spouts
· Crunchy Salt and Pepper Squid with garlicky lime aioli and mixed salad
· Steamy White Wine Mussel Pot with and hot garlic bread
Happy Hour Appetisers:
· Charcuterie platter of cured meats, assorted cheese, fruit, nuts, crackers and crudites
· Tuna nachos on crispy wontons with wasabi mayo and shredded slaw
· Fresh focaccia with lemony whipped feta and spiced chickpeas
· Crispy garlic crumb topped Green lipped mussels
· Sweet and spicy chicken wings
· Caribbean tuna ceviche with tortilla chips
· Vietnamese rainbow shrimp crystal spring rolls with plum dipping sauce
· Mini mozzarella caprese skewers
· Cheesy nachos with guac and salsa
· Bruschetta with basil pesto, marinated tomato, mozzarella and balsamic glaze
· Mediterranean Mezze of flat bread, vegetables, and assorted dips
· Devils on horseback (bacon wrapped prunes) and cream cheese stuffed jalapeños
· Hummus loaded with pine nuts, olives, pumpkin seeds and olive oil with focaccia
· Baked brie topped with mixed nuts and honey
Dinner:
· Pistachio crusted halibut on zucchini noodles, honey carrots and brown butter
· Teriyaki salmon on cauliflower puree with roasted vine tomatoes and asparagus spears
· NY strip steak sliced onto smashed garlic baby potatoes with creamy mushroom sauce or herby chimichurri
· Middle Eastern spiced lamb rack on Persian ‘jewelled’ rice with tahini sauce and broccolini
· Creamy Italian sausage fettuccine with sun dried tomatoes, baby spinach and fennel salad
· Crispy breaded schnitzel on garlic mashed potato with colourful coleslaw
· Spicy Thai red shrimp coconut curry with cardamon rice and sugar snaps
· Pan fried Mahi-Mahi on sweet potato puree with lemon parsley sauce
· Pork loin wrapped in bacon with a pomegranate reduction
Dessert:
· Chocolate and raspberry rolled roll with whipped cream
· Bosc pear poached in spiced green ginger wine with ginger crumble and panacotta
· Espresso tiramisu with a touch of coffee liqueur
· South African Malva pudding, gooey and sweet after soaking in Amarula liqueur
· Mini cheesecakes with fresh seasonal fruit or Dulce de leche toppings
· Big pink rosewater meringues with pistachios and berry drizzle
· Zesty, frozen key lime pies with crunchy lace biscuit
· Banana praline semi-freddo with caramelised banana and rum cream
· Double chocolate Cointreau tart with fresh orange segments
· Hot choc chip cookies with ice cream and chocolate sauce
· South African ‘Tipsy Tart’ that’s full of pecans, dates and brandy with vanilla ice cream
Menu customised for Gluten free, vegetarian, vegan and other dietary requirements.
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX | 9 PAX | 10 PAX | 11 PAX | 12 PAX |
|---|---|---|---|---|---|---|---|---|---|---|---|
| Winter 2025 to 2026 | $58,000 | $58,500 | $59,000 | $59,500 | $60,000 | $60,500 | $61,000 | ||||
| Summer 2026 | $58,000 | $58,500 | $59,000 | $59,500 | $60,000 | $60,500 | $61,000 |
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
GENERAL NOTES:
MINIMUM NIGHTS: 4
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.
48 HOURS REQUIRED FOR TURNAROUND
SLEEP ABOARD: The yacht does not offer sleepaboards
LOCAL FARE: Includes: 7 breakfasts, 5 lunches & 5 dinners. Requires 2 lunches and 2 dinners ashore at client expense. -For local fare, deduct $150 per person off the charter rate
CHRISTMAS/NEW YEARS:
7 night minimum. Village Cay ports required.
CHRISTMAS 2025: 1-8 guests @ $70000 - charter must end no later than 12/27
NEW YEARS 25/26: 1-8 guests @ $70000 - charter may not start before the 12/28
SAINT MARTIN / SAINT BARTHS RELOCATION FEE: Relocation fee of $3,000, minimum 48 hours required on either side of charter dates for boat transit (in addition to normal turnaround). Please inquire for availability.
X
Available
X
Booked
X
Hold
X
Unavailable
- : Cat
- : 32.28 Feet
- : 5.58 Feet
- : 8
- : 2025
- : Fountaine Pajot
- : 7 knots
- : 2 x 110HP 2 x 17KW Generators
- : Yes
- : No
- : Yacht offers Rendezvous Diving only
- : Rob Bentley
- : BVI
- : No
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | 3 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Wash Basins: | 4 |
| Heads: | 4 |
| Electric Heads: | 4 |
| Engine Details | |
|---|---|
| 2 x 110HP 2 x 17KW Generators | |
| Fuel Consumption: | - |
| Cruising Speed: | 7 knots |
| Max Speed: | - |
| Details | |
|---|---|
| Refit: | - |
| Helipad: | No |
| Jacuzzi: | Yes |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (BVI) |
| Summer Area: | Caribbean Leewards, Caribbean Windwards, 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: | Yes |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Water Maker: | Yes, 2 |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | Yes |
| # Dine In: | Yes |
| Minimum Age: | - |
| Generator: | Yes, 2 X 17W |
| Inverter: | - |
| Voltages: | 110 |
| Water Maker: | Yes, 2 |
| Water Cap: | 277 Gallons |
| Ice Maker: | Yes |
| Sailing Instructions: | No |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Inq |
| Nude: | No |
| Hairdryers: | Yes |
| # Port Hatches: | Yes |
| Guests Smokes: | No smoking on yacht |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | No |
| Children Ok: | Yes |
| Hammock: | No |
| Windscoops: | No |
| Water Sports | |
|---|---|
| Dinghy size: | Highfield 460 |
| Dinghy hp: | 70 |
| Dinghy # pax: | 9 |
| Water Skis Adult: | Yes |
| Water Skis Kids: | Yes |
| Jet Skis: | No |
| Wave Runners: | No |
| Kneeboard: | Yes |
| 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: | Yes, Hydraulic |
| Boarding Ladder (Loc/Type): | Yes |
| Sailing Dinghy: | No |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | 2 |
Rob Bentley
Born in South Africa and growing up on the East coast of Kwa Zulu Natal, Rob has been a “water boy” his whole life. He is an accomplished sailor with over 30,000 sea miles under his belt on a range of vessels.
Worthy of mention was the family sailing adventure where Rob, Belinda and their 2 children embarked on a 4-year world cruise on their catamaran, Shayile. They cruised the East Coast of Africa, Indian Ocean, SE Asia, Indonesia, and Australia.
Rob has a passion for the ocean and loves water sports. He is a qualified surf life saver, pilot, advanced diver, and avid fisherman. He has a particular passion for salt water flyfishing. He loves to go out and hopefully return with something delicious to toss on the BBQ. Mountaineering is Rob's other passion, and he has hours of adventures on mountains spanning the globe. His epic adventure to Mt. Everest is worth listening to over a cocktail sundowner!
When Rob is not out skippering and entertaining, you will see him working in the galley with Belinda. Cocktails and the BBQ are part of Rob’s regime, and he knows the perfect stories to tell while you enjoy them!
Chef
Belinda Bentley
Born and raised on the East Coast of South Africa, Belinda has spent her life close to the sea, camping, swimming, scuba diving and fishing as well as hiking and climbing the inland Drakensberg mountains.
She is a ‘people’s person’ and in addition to her culinary training, is also trained as a professional nurse, specializing in maternity.
Belinda is a generous and passionate cook who has been influenced by travel and time spent in many different countries. She is particularly fond of Asian cuisine, Thailand, Malaysia, and Vietnam, but also enjoys spicy Mexican, Indian and Mediterranean influences.
She loves to cook fish and seafood and pair it with local, fresh, seasonal ingredients. She enjoys bright and bold flavours, especially citrus notes which do well to compliment the Caribbean climate. Delicious cool and creamy desserts round off dinner and ensure full and satisfied guests!
Waking up to fresh morning coffee and watching the sun set with drinks and appetizers are the absolute essence of life aboard and she can’t wait to welcome you!
First Mate, Stewardess & Divemaster
Cheyenne “Chey” Naidoo
Cheyenne brings a dynamic blend of maritime experience, adventurous spirit, and award-winning hospitality to the Sapphire crew. A certified PADI Divemaster since 2019, Chey has guided dives in South Africa and Thailand and brings an infectious passion for the sea to every charter. Her years working as a stewardess, deckhand, and skipper have taken her from regattas along South Africa’s Wild Coast to luxury vessels and private islands.
Onshore, Cheyenne’s hospitality credentials are just as impressive. She helped launch and manage a fine dining restaurant that earned the 2023 Eat Out Woolworths Service Excellence Award, a testament to her commitment to exceptional guest experiences. Whether she’s guiding you on a dive, crafting a refreshing mocktail, or ensuring your comfort onboard, Chey’s attention to detail and warm demeanor make every guest feel right at home.
From reef to regatta, Cheyenne is the heart of hospitality and adventure aboard Sapphire.
B’s Delicious Dishes - Sample Menu
Breakfast:
For the Table: - Freshly brewed coffee, tea selection, chilled fruit juices, yoghurt, and cereal selection. Seasonal local fruit platter with a selection of pastries, toast and preserves.
· Eggs Benedict - crispy pancetta or wilted spinach on an English muffin or black mushroom with a swathe of buttery hollandaise
· Crispy sauteed potatoes with anyway eggs, grated cheddar cheese and herby tomato
· Individual phyllo breakfast cups with three-cheeses, baby tomato and spring onion
· Pillowy buttermilk blueberry pancake stack with sticky, syrupy blueberry sauce
· Honey and mustard glazed pork sausages with scrambled eggs, caramelised onions and rocket
· Shaved smoked salmon with lemony cream cheese and dill on a toasted everything bagel
· Halloumi cheese fingers with roasted baby tomatoes and basil pesto
· Crispy fried Vietnamese eggs with spicy chilli crunch on a Indian pappadum
· Smashed avocado on sourdough toast with crispy bacon or crunchy seed topping
· Caramelised French toast with banana, honey , crème fraiche and dusting of cinnamon
· Bake of the morning eg banana walnut / bran & raisin / carrot & pineapple muffins / croissants / assorted pastries
Lunch:
· Black and white sesame crusted seared tuna with hot and spicy Vietnamese vermicelli salad (GF)
· Grilled flank steak tacos with red onion, avocado salsa, lime and crumbly white cheese
· Juicy chicken skewers , haloumi or lamb koftas with herby tabbouleh , flat breads and yoghurt cucumber tzatziki
· Garlic Shrimp Caesar salad with crunchy bread shards and loads of fresh parmesan
· Juicy Cheeseburger in Paradise with salty oven baked potato wedges
· Pan fried red snapper strips on tortillas with mango salsa and bright green spicy cilantro sauce
· Pork noodle satay ‘Rainbow Salad’ with carrot, cabbage, snow peas, peppers, peanuts and fresh bean spouts
· Crunchy Salt and Pepper Squid with garlicky lime aioli and mixed salad
· Steamy White Wine Mussel Pot with and hot garlic bread
Happy Hour Appetisers:
· Charcuterie platter of cured meats, assorted cheese, fruit, nuts, crackers and crudites
· Tuna nachos on crispy wontons with wasabi mayo and shredded slaw
· Fresh focaccia with lemony whipped feta and spiced chickpeas
· Crispy garlic crumb topped Green lipped mussels
· Sweet and spicy chicken wings
· Caribbean tuna ceviche with tortilla chips
· Vietnamese rainbow shrimp crystal spring rolls with plum dipping sauce
· Mini mozzarella caprese skewers
· Cheesy nachos with guac and salsa
· Bruschetta with basil pesto, marinated tomato, mozzarella and balsamic glaze
· Mediterranean Mezze of flat bread, vegetables, and assorted dips
· Devils on horseback (bacon wrapped prunes) and cream cheese stuffed jalapeños
· Hummus loaded with pine nuts, olives, pumpkin seeds and olive oil with focaccia
· Baked brie topped with mixed nuts and honey
Dinner:
· Pistachio crusted halibut on zucchini noodles, honey carrots and brown butter
· Teriyaki salmon on cauliflower puree with roasted vine tomatoes and asparagus spears
· NY strip steak sliced onto smashed garlic baby potatoes with creamy mushroom sauce or herby chimichurri
· Middle Eastern spiced lamb rack on Persian ‘jewelled’ rice with tahini sauce and broccolini
· Creamy Italian sausage fettuccine with sun dried tomatoes, baby spinach and fennel salad
· Crispy breaded schnitzel on garlic mashed potato with colourful coleslaw
· Spicy Thai red shrimp coconut curry with cardamon rice and sugar snaps
· Pan fried Mahi-Mahi on sweet potato puree with lemon parsley sauce
· Pork loin wrapped in bacon with a pomegranate reduction
Dessert:
· Chocolate and raspberry rolled roll with whipped cream
· Bosc pear poached in spiced green ginger wine with ginger crumble and panacotta
· Espresso tiramisu with a touch of coffee liqueur
· South African Malva pudding, gooey and sweet after soaking in Amarula liqueur
· Mini cheesecakes with fresh seasonal fruit or Dulce de leche toppings
· Big pink rosewater meringues with pistachios and berry drizzle
· Zesty, frozen key lime pies with crunchy lace biscuit
· Banana praline semi-freddo with caramelised banana and rum cream
· Double chocolate Cointreau tart with fresh orange segments
· Hot choc chip cookies with ice cream and chocolate sauce
· South African ‘Tipsy Tart’ that’s full of pecans, dates and brandy with vanilla ice cream
Menu customised for Gluten free, vegetarian, vegan and other dietary requirements.
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX |
|---|---|---|---|---|---|---|---|
| Winter 2025 to 2026 | $58,000 | $58,500 | $59,000 | $59,500 | $60,000 | $60,500 | $61,000 |
| Summer 2026 | $58,000 | $58,500 | $59,000 | $59,500 | $60,000 | $60,500 | $61,000 |
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
<p style="text-align: center;"><strong>GENERAL NOTES: </strong></p>
<p>MINIMUM NIGHTS: 4</p>
<p>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.</p>
<br />
<p>48 HOURS REQUIRED FOR TURNAROUND</p>
<p><strong>SLEEP ABOARD</strong>: The yacht does not offer sleepaboards</p>
<p><strong>LOCAL FARE</strong>: Includes: 7 breakfasts, 5 lunches & 5 dinners. Requires 2 lunches and 2 dinners ashore at client expense. -For local fare, deduct $150 per person off the charter rate</p>
<p> </p>
<p style="text-align: center;"><strong>CHRISTMAS/NEW YEARS:</strong></p>
<br />
<p>7 night minimum. Village Cay ports required.</p>
<p><strong>CHRISTMAS 2025</strong>: 1-8 guests @ $70000 - charter must end no later than 12/27</p>
<p><strong>NEW YEARS 25/26</strong>: 1-8 guests @ $70000 - charter may not start before the 12/28</p>
<br />
<p><strong>SAINT MARTIN / SAINT BARTHS RELOCATION FEE</strong>: Relocation fee of $3,000, minimum 48 hours required on either side of charter dates for boat transit (in addition to normal turnaround). Please inquire for availability.</p>
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