SEA BOSS

$30,500 - $32,500 / WEEK
Salon & Galley
Salon & Galley
Aft Deck and Dining Area
Flybridge Bar, Lounger and Dining Area
Master Stateroom with Ensuite
Master Ensuite
VIP Stateroom with Ensuite
19 ft tender (BVI only)
Twin Cabin, or King
Relaxing in pure luxury
Sea Boss at anchor
Sunning on the bow
Family Time
For active guests!
Floating with a cocktail!
Watersports!
A spot of Fishing!
Tandem Charters are the Best!

Sea Boss, an award winning Horizon 60 power catamaran, is a custom built, luxurious blue water cruising yacht with a captain and gourmet chef. Her sleek, modern clean lines ensure timeless beauty and will turn heads at every dock she visits. Sea Boss has 3 staterooms and can accommodate up to 6 guests and features an enormous full-beam master suite. Her highly refined and tank tested hull design make for a remarkably smooth, soft and stable ride, regardless of the sea condition.

SEA BOSS can accommodate 6 guests in 3 cabins. The Master cabin has a king size bed, shower and separate toilet. A VIP cabin has a queen size bed, shower and toilet. A Guest cabin has a twin bed that can convert to a king, shower and toilet. Crew Have their own cabin and head. SEA BOSS is fully air conditioned through out, with individual room controls, including the Flybridge

BUILT/REFIT
YEAR
2016
YACHT
LENGTH
60 Ft
NUMBER OF
CABINS
3
NUMBER OF
GUESTS
6
TOTAL
CREW
2
CHARGES
FROM
$30,500
Accommodations
Cabins: 3
Queen: 1
Single Cabins: 1
Showers: 4
Electric Heads: 4
Engine Details
21.5kw & 9kw GENERATORS 4KW INVERTER WATERMAKER- 300 GALLON WATER TANK ICE MAKER Engines: 2 x Cummins QSM11 705hp Cruise Speed: 18kts Max Speed: 20kts Consumption at Cruising: 18 knots � 60 gallons/hour 15 knots � 50 gallons/hour 10 knots � 20 gallons/hour
Fuel Consumption: 60
Cruising Speed: 18
Max Speed: 20US Gall/Hr
Details
Type: Cat
Beam: 24 Feet
Draft: 5 Feet
Pax: 6
YearBuilt: 2016
Builder: Horizon
Engines: 21.5kw & 9kw GENERATORS 4KW INVERTER WATERMAKER- 300 GALLON WATER TANK ICE MAKER Engines: 2 x Cummins QSM11 705hp Cruise Speed: 18kts Max Speed: 20kts Consumption at Cruising: 18 knots � 60 gallons/hour 15 knots � 50 gallons/hour 10 knots � 20 gallons/hour
JetSkis: No
Flag: BVI
SatTv: No
RegNum: 748799
Jacuzzi: No
A/C: Full
Locations
Winter Area: Caribbean Virgin Islands
Summer Area: Caribbean Virgin Islands, Bahamas
Pick Up Locations
Pref. Pick-up: -
Other Pick-up: -


Amenities
Salon Tv/VCR: Yes
Salon Stereo: Yes
Sat Tv: Wireless Printer/Scanner/Wi-Fi
Camcorder: Yes
Books: Yes
Board Games: Yes
Deck Shower: Yes
Water Maker: 1200 GAL
Special Diets: Yes
Kosher: Yes
BBQ: Yes
Minimum Age: NONE
Inverter: Yes 2
Voltages: 110v
Water Maker: 1200 GAL
Ice Maker: Yes
Sailing Instructions: NO
Internet Access: Onboard WIFI
Hairdryers: Yes
Guests Smokes: AFT DECK Only
Crew Smokes: No
Pets Aboard: No
Hammock: No
Water Sports
Dinghy size: 19ft
Dinghy hp: 150
Water Skis Adult: Yes
Water Skis Kids: 2
Jet Skis: No
Kneeboard: Yes
Windsurfer: No
Snorkel Gear: Yes
Tube: Yes
Scurfer: No
Wake Board: Yes
Kayaks 1 Pax: No
Kayaks (2 Pax): No
Floating Mats: No
Swim Platform: No
Boarding Ladder (Loc/Type): Stern/easy
Sailing Dinghy: NO
Beach Games: Yes
Fishing Gear: Yes
Gear Type: Lots of Lures and Rods
Rods: 4
Captain
Stuart Mackie
Nation: British
Born: 1979
License: RYA Yacht Master
Languages: ENGLISH
Years Sailing: 5
Chef/Mate
Hannah Angel
Nation: British
Born: 1982
License: Powerboat lvl 2 Day Skipper
Years Sailing: 2
Capt. Stuart Mackie and Chef/Mate Hannah Angel

Stu and Hannah have been working on charter boats for over 5 years in the BVI and Bahamas. They have a passion for hospitality and strive to do their best to give their guests a vacation of a lifetime.

Stu and Hannah met in 2013 in their home town of Southampton in the UK. Stu was working on a mega yacht, and during his second season aboard, whilst on a period of leave, he met Hannah. They decided to pursue a career together, and after a season in Turkey, came to the British Virgin Islands to work on charter catamarans.

Having grown up in Scotland, a stone’s throw from the sea, Stu has loved being on and around the water since childhood. In 2011 he decided to pursue his dream of sailing. After training for a year including a Trans-Atlantic, he left the UK to work on 250 ft mega yacht. Stu loves to share his knowledge of yachting and the local marine life. He has a passion for free diving, spear fishing, scuba diving, game fishing and all water sports.

Hannah has worked in multiple areas of hospitality during her career and is a graduate of the award winning Ashburton School of Cookery in the UK, where she worked with many talented chefs. She loves creating fun, fresh foods that look and taste amazing. Hannah has a bubbly personality and loves the social side of her work. She adores meeting new people and will make you laugh with her funny stories.

Stu and Hannah are an easy going couple that will focus your charter around your ideas. They want you to do the things you enjoy most at your preferred pace - relaxed or what's next. Whether it is your first or fifth time to the BVI or the Bahamas, Stu and Hannah will help you explore the unique locations from the highlights to the lesser known anchorages and private coves.

From Hannah's galley on SEA BOSS

Day 1

Breakfast

 

Breakfast

Each morning you will be served Coffee, selection of teas, fruit juices, fresh fruit, toast and selection of preserves and cereal 

Eggs Benedict 
Toasted English muffin topped with crispy bacon, lightly wilted spinach and a soft poached egg, finished with freshly made hollandaise sauce

Avocado Smash 
Fresh toast, smashed avocado. heirloom tomatos,radish, feta, beet hummus topped with a poached egg fiished with a drizzled of chili oil. 

Smoked Salmon
Served with toasted bagels, cream cheese, capers and red onion

Grand Marnier French toast
Served with crispy bacon and maple syrup

Classic Eggs and Bacon
Fluffy scrambled eggs served with crispy bacon and thyme roasted cherry tomatoes

Oeufs en Cocotte
Baked eggs with grated cheese and finished under the grill served with freshly baked bread

Freshly Baked Croissants and Pastries 
With ham and cheese platter

Pancakes
With fresh berries and maple syrup finished with a dusting of powdered sugar

Lunch

Mahi Mahi
Served on a soft taco with a mango, pineapple and avocado salsa topped with a ginger and lime sour cream

BLLT (Like a BLT but with Lobster!) 
Bacon, grilled Lobster, Lettuce and Tomato served in a soft wrap with a chipotle mayo. 

Salmon Nicoise
Salmon flaked over salad leaves, crisp green beans, cherry tomatoes, black olives, soft boiled egg, baby potatoes all topped with freshly shaved parmesan and finished with a lemon French dressing

Greek Salad with Meatballs
Hannah's homemade meatballs served with tomatoes, cucumber, black olives and feta with a Greek dressing. Served with Hannah's flatbread and fresh tzatziki. 

Caribbean Shrimp Salad
Mango, Pineapple and Lychee salad served in a taco bowl, dressed with Honey Chili shrimp, coated in a creamy lime dressing

Asian Style Beef Salad
Seared fillet of beef with a salad of red cabbage, carrot, snow peas and Asian noodles smothered in a toasted sesame and soy dressing

Ohana Cheeseburger in Paradise
Hannah's Homemade beef burger oozing with mozzarella, served with truffle fries

Classic Caesar Salad
Succulent chicken with charred baby gem, coconutty croutons, egg, Caesar dressing and a bacon crumb. All served in a parmesan basket.

Charcuterie Board 
Cheeses and meats served on a wooden board with olives, fruit, nuts, chutneys, crackers and homemade bread.

 

Starters

Tuna Tartare
Pieces of fresh tuna with a cucumber salsa in an Asian ginger dressing. Served with an avocado sorbet and a spicy sauce. 

Butternut, Sweet Potato and Coconut Soup
Roasted butternut squash and sweet potato soup with a hint of coconut, Served with toasted pinenuts and a drizzle of cream.  

Caprese Salad 
Succulent tomatoes served with mozzarella and fresh basil finished with pearls of balsamic and a light drizzle of olive oil.

Scallops
Seared scallops with a curry cauliflower puree and a crispy bacon crumb.   

Pea, Asparagus and Feta Salad
Fresh peas, feta, crispy asparagus and mint all combined in a lemon dressing. 

Classic British Shrimp Cocktail 
Jumbo shrimp in a classic Marie Rose sauce, served with baby gem and avocado. Topped with a sprinkle of cayenne pepper and fresh lemon juice.    

Mains

Chicken Wrapped in Bacon
Filled with a garlic cheese, served with buttery mash potato, creamy leeks and tender green beans

Pork Tenderloin
Stuffed with spinach, roasted red peppers and goats cheese served with roasted parmesan baby potatoes, ribbons of carrot and zucchini and an Italian tomato sauce

Seared Tuna Steak
Served with a timbale of coconut rice, roasted broccoli with toasted sesame seeds, drizzled with an Asian style sticky sauce

Lobster Tagliatelle 
Fresh lobster served with tagliatelle in a creamy tarragon and herb sauce, topped with parmesan and served with gooey garlic bread sticks.  

Filet Mignon
Served with potato dauphinoise, sautéed garlic asparagus and a pea puree, completed with a smooth peppercorn sauce

Leg of Lamb
Studded with Rosemary and garlic and slow roasted, served over a bed of spinach accompanied with a sweet potato cake, braised red cabbage and a red wine jus

Fillet of Cod
Topped with a soft poached egg, served with crushed new potatoes, Wilted Spinach, Chorizo, finished with a chive butter sauce

Dessert

Crème Brulee
Served with a peanut brittle

Bread and Butter Pudding
Topped with a Grand Marnier glaze, served with an orange and cranberry suzette

Lemon Possett
Crowned with a berry coulis and served with a shortbread cookie

White Chocolate Cheesecake
Served with chocolate sauce and fresh strawberries

Chocolate Brownie
Served warm with vanilla ice cream and caramel 

Salted Caramel Pot
Topped with chocolate ganache and served with a vanilla Tuile

Classic English Apple Pie
Served hot with cool fresh cream

 

We wouldn’t want to do it with anyone else! BVI Feb 2020
Dear Hannah and Stu, Another wonderful cruise with you is ending all too soon! Seeing the BVI through your eyes has transformed our perspective of these favourite islands of ours. This years cruise was completely different from last years even though we visited many of the same spots because you know everything worth seeing and doing. It just proves that we can cruise the BVI with you again and again and not get bored! Stu you are the consummate captain. Experienced, sensible, calm and in control and always thinking of your guests. Hannah, i love to hear you whistling in the galley (and laughing at our terrible jokes) while you work your culinary magic. We’ve never eaten better than when we’re on the Ohana with you! Most of all, we greatly appriciate that both of you understand what we like best is what the Italians call “far Niente” - doing nothing. You let us relax completely in your capable hands and just enjoy being on this beautiful, peaceful boat. Although this adventure is coming to a close we are so excited to be rejoining you in just a few months to cruise the Bahamas for the first time! We know it will be amazing, and we wouldn’t want to do it with anyone else. Thank you for everything that you do, and for being such special people. With great affection, Barbara and Mike. Ditto and thanks for everything. Truly unique and the best! Mike
Rates are All Inclusive
Season 2 PAX 3 PAX 4 PAX 5 PAX 6 PAX
Summer 2020 $30,500 $31,000 $31,500 $32,000 $32,500
Winter 2020 to 2021 $30,500 $31,000 $31,500 $32,000 $32,500
Summer 2021 $30,500 $31,000 $31,500 $32,000 $32,500

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: 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
BAHAMAS 2020 NOW AVAILABLE: OCTOBER 24 - NOVEMBER 24 - PLUS ALL EXPENSES, + 35% APA and + 4% BAHAMIAN TAX
2 guests/$24,000, 3/$24,500, 4 guests/$25,000 5 guests/$25,500 and 6 guests/$26,000
BASE RATE ABOVE PLUS FOOD, BAR, FUEL, ETC.
Please allow 48 hours between charters.

<b>Christmas week:</b> up to 6 guests, 7 nights: US$35,750 in the Virgins up to Dec 26th
<b>New Years week:</b> up to 6 guests, 7 nights: US$37,375 in the Virgins no earlier then Dec 27th

Note: BVI All-inclusive rates include up to 3 hours of engine time per day.

Charters outside the Virgins:
Regardless of whether or not a vessel may or may not include taxes in the vessel's listed charter fees for Virgin Islands charters, in general, no fees, port dues, nor taxes are included in the charter fee for any charter outside the Virgin Islands unless otherwise agreed.

Available for charter July onwards in locations to be determined by border openings - BVI/Bahamas.

X

Available

X

Booked

X

Hold

X

Unavailable

  • : Cat
  • : 24 Feet
  • : 5 Feet
  • : 6
  • : 2016
  • : Horizon
  • : 18
  • : 20
  • : 21.5kw & 9kw GENERATORS 4KW INVERTER WATERMAKER- 300 GALLON WATER TANK ICE MAKER Engines: 2 x Cummins QSM11 705hp Cruise Speed: 18kts Max Speed: 20kts Consumption at Cruising: 18 knots � 60 gallons/hour 15 knots � 50 gallons/hour 10 knots � 20 gallons/hour
  • : 2
  • : No
  • : Yacht offers Rendezvous Diving only
  • : Stuart Mackie
  • : BVI
  • : No
  • : 748799
Accommodations
Cabins: 3
Queen: 1
Single Cabins: 1
Showers: 4
Wash Basins: 5
Heads: 4
Electric Heads: 4
Engine Details
21.5kw & 9kw GENERATORS 4KW INVERTER WATERMAKER- 300 GALLON WATER TANK ICE MAKER Engines: 2 x Cummins QSM11 705hp Cruise Speed: 18kts Max Speed: 20kts Consumption at Cruising: 18 knots � 60 gallons/hour 15 knots � 50 gallons/hour 10 knots � 20 gallons/hour
Fuel Consumption: 60
Cruising Speed: 18
Max Speed: 20US Gall/Hr
Details
Refit: -
Helipad: No
Jacuzzi: No
A/C: Full
Locations
Winter Area: Caribbean Virgin Islands
Summer Area: Caribbean Virgin Islands, Bahamas
Pick Up Locations
Pref. Pick-up: -
Other Pick-up: -


Amenities
Salon Tv/VCR: Yes
Salon Stereo: Yes
Sat Tv: Wireless Printer/Scanner/Wi-Fi
# of Videos: -
# DVDs/Movies: YES
# CD's: Wireless
Camcorder: Yes
Books: Yes
Board Games: Yes
Sun Awning: Yes
Deck Shower: Yes
Bimini: Yes
Water Maker: 1200 GAL
Special Diets: Yes
Kosher: Yes
BBQ: Yes
# Dine In: 8
Minimum Age: NONE
Generator: Yes
Inverter: Yes 2
Voltages: 110v
Water Maker: 1200 GAL
Water Cap: LOTS
Ice Maker: Yes
Sailing Instructions: NO
Internet Access: Onboard WIFI
Gay Charters: Yes
Nude: Yes
Hairdryers: Yes
# Port Hatches: 6
Guests Smokes: AFT DECK Only
Crew Smokes: No
Pets Aboard: No
Pet Type: NONE
Guest Pets: No
Children Ok: Yes
Hammock: No
Windscoops: No
Water Sports
Dinghy size: 19ft
Dinghy hp: 150
Dinghy # pax: 8
Water Skis Adult: Yes
Water Skis Kids: 2
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): No
Floating Mats: No
Swim Platform: No
Boarding Ladder (Loc/Type): Stern/easy
Sailing Dinghy: NO
Beach Games: Yes
Fishing Gear: Yes
Gear Type: Lots of Lures and Rods
Rods: 4
Captain
Stuart Mackie
Nation: British
Born: 1979
License: RYA Yacht Master
Languages: ENGLISH
Years Sailing: 5
Chef/Mate
Hannah Angel
Nation: British
Born: 1982
License: Powerboat lvl 2 Day Skipper
Years Sailing: 2
Capt. Stuart Mackie and Chef/Mate Hannah Angel

Stu and Hannah have been working on charter boats for over 5 years in the BVI and Bahamas. They have a passion for hospitality and strive to do their best to give their guests a vacation of a lifetime.

Stu and Hannah met in 2013 in their home town of Southampton in the UK. Stu was working on a mega yacht, and during his second season aboard, whilst on a period of leave, he met Hannah. They decided to pursue a career together, and after a season in Turkey, came to the British Virgin Islands to work on charter catamarans.

Having grown up in Scotland, a stone’s throw from the sea, Stu has loved being on and around the water since childhood. In 2011 he decided to pursue his dream of sailing. After training for a year including a Trans-Atlantic, he left the UK to work on 250 ft mega yacht. Stu loves to share his knowledge of yachting and the local marine life. He has a passion for free diving, spear fishing, scuba diving, game fishing and all water sports.

Hannah has worked in multiple areas of hospitality during her career and is a graduate of the award winning Ashburton School of Cookery in the UK, where she worked with many talented chefs. She loves creating fun, fresh foods that look and taste amazing. Hannah has a bubbly personality and loves the social side of her work. She adores meeting new people and will make you laugh with her funny stories.

Stu and Hannah are an easy going couple that will focus your charter around your ideas. They want you to do the things you enjoy most at your preferred pace - relaxed or what's next. Whether it is your first or fifth time to the BVI or the Bahamas, Stu and Hannah will help you explore the unique locations from the highlights to the lesser known anchorages and private coves.

From Hannah's galley on SEA BOSS

Day 1

Breakfast

 

Breakfast

Each morning you will be served Coffee, selection of teas, fruit juices, fresh fruit, toast and selection of preserves and cereal 

Eggs Benedict 
Toasted English muffin topped with crispy bacon, lightly wilted spinach and a soft poached egg, finished with freshly made hollandaise sauce

Avocado Smash 
Fresh toast, smashed avocado. heirloom tomatos,radish, feta, beet hummus topped with a poached egg fiished with a drizzled of chili oil. 

Smoked Salmon
Served with toasted bagels, cream cheese, capers and red onion

Grand Marnier French toast
Served with crispy bacon and maple syrup

Classic Eggs and Bacon
Fluffy scrambled eggs served with crispy bacon and thyme roasted cherry tomatoes

Oeufs en Cocotte
Baked eggs with grated cheese and finished under the grill served with freshly baked bread

Freshly Baked Croissants and Pastries 
With ham and cheese platter

Pancakes
With fresh berries and maple syrup finished with a dusting of powdered sugar

Lunch

Mahi Mahi
Served on a soft taco with a mango, pineapple and avocado salsa topped with a ginger and lime sour cream

BLLT (Like a BLT but with Lobster!) 
Bacon, grilled Lobster, Lettuce and Tomato served in a soft wrap with a chipotle mayo. 

Salmon Nicoise
Salmon flaked over salad leaves, crisp green beans, cherry tomatoes, black olives, soft boiled egg, baby potatoes all topped with freshly shaved parmesan and finished with a lemon French dressing

Greek Salad with Meatballs
Hannah's homemade meatballs served with tomatoes, cucumber, black olives and feta with a Greek dressing. Served with Hannah's flatbread and fresh tzatziki. 

Caribbean Shrimp Salad
Mango, Pineapple and Lychee salad served in a taco bowl, dressed with Honey Chili shrimp, coated in a creamy lime dressing

Asian Style Beef Salad
Seared fillet of beef with a salad of red cabbage, carrot, snow peas and Asian noodles smothered in a toasted sesame and soy dressing

Ohana Cheeseburger in Paradise
Hannah's Homemade beef burger oozing with mozzarella, served with truffle fries

Classic Caesar Salad
Succulent chicken with charred baby gem, coconutty croutons, egg, Caesar dressing and a bacon crumb. All served in a parmesan basket.

Charcuterie Board 
Cheeses and meats served on a wooden board with olives, fruit, nuts, chutneys, crackers and homemade bread.

 

Starters

Tuna Tartare
Pieces of fresh tuna with a cucumber salsa in an Asian ginger dressing. Served with an avocado sorbet and a spicy sauce. 

Butternut, Sweet Potato and Coconut Soup
Roasted butternut squash and sweet potato soup with a hint of coconut, Served with toasted pinenuts and a drizzle of cream.  

Caprese Salad 
Succulent tomatoes served with mozzarella and fresh basil finished with pearls of balsamic and a light drizzle of olive oil.

Scallops
Seared scallops with a curry cauliflower puree and a crispy bacon crumb.   

Pea, Asparagus and Feta Salad
Fresh peas, feta, crispy asparagus and mint all combined in a lemon dressing. 

Classic British Shrimp Cocktail 
Jumbo shrimp in a classic Marie Rose sauce, served with baby gem and avocado. Topped with a sprinkle of cayenne pepper and fresh lemon juice.    

Mains

Chicken Wrapped in Bacon
Filled with a garlic cheese, served with buttery mash potato, creamy leeks and tender green beans

Pork Tenderloin
Stuffed with spinach, roasted red peppers and goats cheese served with roasted parmesan baby potatoes, ribbons of carrot and zucchini and an Italian tomato sauce

Seared Tuna Steak
Served with a timbale of coconut rice, roasted broccoli with toasted sesame seeds, drizzled with an Asian style sticky sauce

Lobster Tagliatelle 
Fresh lobster served with tagliatelle in a creamy tarragon and herb sauce, topped with parmesan and served with gooey garlic bread sticks.  

Filet Mignon
Served with potato dauphinoise, sautéed garlic asparagus and a pea puree, completed with a smooth peppercorn sauce

Leg of Lamb
Studded with Rosemary and garlic and slow roasted, served over a bed of spinach accompanied with a sweet potato cake, braised red cabbage and a red wine jus

Fillet of Cod
Topped with a soft poached egg, served with crushed new potatoes, Wilted Spinach, Chorizo, finished with a chive butter sauce

Dessert

Crème Brulee
Served with a peanut brittle

Bread and Butter Pudding
Topped with a Grand Marnier glaze, served with an orange and cranberry suzette

Lemon Possett
Crowned with a berry coulis and served with a shortbread cookie

White Chocolate Cheesecake
Served with chocolate sauce and fresh strawberries

Chocolate Brownie
Served warm with vanilla ice cream and caramel 

Salted Caramel Pot
Topped with chocolate ganache and served with a vanilla Tuile

Classic English Apple Pie
Served hot with cool fresh cream

 

We wouldn’t want to do it with anyone else! BVI Feb 2020
Dear Hannah and Stu, Another wonderful cruise with you is ending all too soon! Seeing the BVI through your eyes has transformed our perspective of these favourite islands of ours. This years cruise was completely different from last years even though we visited many of the same spots because you know everything worth seeing and doing. It just proves that we can cruise the BVI with you again and again and not get bored! Stu you are the consummate captain. Experienced, sensible, calm and in control and always thinking of your guests. Hannah, i love to hear you whistling in the galley (and laughing at our terrible jokes) while you work your culinary magic. We’ve never eaten better than when we’re on the Ohana with you! Most of all, we greatly appriciate that both of you understand what we like best is what the Italians call “far Niente” - doing nothing. You let us relax completely in your capable hands and just enjoy being on this beautiful, peaceful boat. Although this adventure is coming to a close we are so excited to be rejoining you in just a few months to cruise the Bahamas for the first time! We know it will be amazing, and we wouldn’t want to do it with anyone else. Thank you for everything that you do, and for being such special people. With great affection, Barbara and Mike. Ditto and thanks for everything. Truly unique and the best! Mike
Rates are All Inclusive
Season 2 PAX 3 PAX 4 PAX 5 PAX 6 PAX
Summer 2020 $30,500 $31,000 $31,500 $32,000 $32,500
Winter 2020 to 2021 $30,500 $31,000 $31,500 $32,000 $32,500
Summer 2021 $30,500 $31,000 $31,500 $32,000 $32,500

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: 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
BAHAMAS 2020 NOW AVAILABLE: OCTOBER 24 - NOVEMBER 24 - PLUS ALL EXPENSES, + 35% APA and + 4% BAHAMIAN TAX
2 guests/$24,000, 3/$24,500, 4 guests/$25,000 5 guests/$25,500 and 6 guests/$26,000
BASE RATE ABOVE PLUS FOOD, BAR, FUEL, ETC.
Please allow 48 hours between charters.

<b>Christmas week:</b> up to 6 guests, 7 nights: US$35,750 in the Virgins up to Dec 26th
<b>New Years week:</b> up to 6 guests, 7 nights: US$37,375 in the Virgins no earlier then Dec 27th

Note: BVI All-inclusive rates include up to 3 hours of engine time per day.

Charters outside the Virgins:
Regardless of whether or not a vessel may or may not include taxes in the vessel's listed charter fees for Virgin Islands charters, in general, no fees, port dues, nor taxes are included in the charter fee for any charter outside the Virgin Islands unless otherwise agreed.

Available for charter July onwards in locations to be determined by border openings - BVI/Bahamas.
CONTACT US