SHIPS & GIGGLES
Ships & Giggles Yacht Charter in the British Virgin Islands
Step aboard Ships & Giggles, a spacious 58-foot Leopard sailing catamaran offering crewed yacht charters in the British Virgin Islands.
Built in 2020, Ships & Giggles combines five private queen cabins, generous social spaces, personalized service, and an enjoyable collection of water toys. She accommodates up to 10 guests and carries a professional crew of two, making her an excellent choice for families, couples, and groups of friends.
Spacious Leopard Living
Ships & Giggles offers bright, fully air-conditioned living spaces designed for dining, entertainment, and time together.
The salon includes television and stereo entertainment, music connectivity, board games, and onboard Wi-Fi. Large openings and exterior lounge areas allow guests to move easily between indoor comfort and Caribbean outdoor living.
Additional amenities include an ice maker, barbecue, hairdryer, deck shower, sun awning, Bimini, generator, and inverter. Full air conditioning is available overnight.
Five Ensuite Queen Cabins
Ships & Giggles welcomes up to 10 guests in five well-appointed queen cabins.
Each cabin has a private ensuite bathroom with an electric toilet and shower. The cabins are distributed across the yacht’s main and lower levels, providing comfortable private retreats for everyone aboard.
This balanced five-queen layout is particularly well suited to five couples, multi-generational families, and groups of friends travelling together.
The professional crew of two occupies separate accommodations, providing attentive service while maintaining guest privacy.
Outdoor Living in the Caribbean
Ships & Giggles offers ample space to enjoy the warmth and views of the British Virgin Islands.
Guests can gather for alfresco meals, relax beneath the shade, or find an open deck area for sunbathing. A swim platform and boarding ladder provide convenient access to the sea and simplify launching the yacht’s water toys.
Whether underway or anchored in a protected bay, the yacht provides comfortable spaces for socializing and unwinding.
Personalized Crewed Service
Ships & Giggles’ professional crew of two looks after guests throughout the charter.
Their service supports personalized dining, itinerary planning, safe yacht operations, and assistance with activities on the water. Menus can be shaped around guest preferences, using organic and locally grown ingredients when available.
The crew can tailor each day to the group, whether the priority is island exploration, water sports, or relaxed time aboard.
Adventure on the Water
Ships & Giggles carries a varied selection of water toys for active and easygoing days in the British Virgin Islands.
Available equipment includes:
Two underwater scooters
Two stand-up paddleboards
ZUP board
Kneeboard
Inflatable towable tube
SunChill water hammock
Floating mat
Snorkelling equipment
Beach games
Fishing equipment with two rods for trolling and casting
A swim platform and boarding ladder make it easy to enter the water and launch equipment.
Water-toy availability and use remain subject to weather, equipment condition, guest experience, completed waivers where required, and the captain’s discretion.
Rendezvous Scuba Diving
Ships & Giggles offers rendezvous scuba diving through independent local operators.
The yacht does not carry an onboard air compressor or dedicated dive equipment. Dive sites, operator availability, equipment rental, certification requirements, medical documentation, and costs should therefore be arranged before the charter.
All diving remains subject to weather, local regulations, itinerary requirements, and professional approval.
Fishing in the British Virgin Islands
Ships & Giggles carries two rods with equipment suited to trolling and casting. The yacht is also listed as holding a fishing permit.
Guest fishing remains subject to BVI regulations and any personal licensing requirements. These requirements should be confirmed before departure.
Explore the British Virgin Islands
Ships & Giggles is based in the British Virgin Islands.
Preferred embarkation points include Trellis Bay, Village Cay, and Virgin Gorda Yacht Harbour. West End pickups are not available.
A limited number of US Virgin Islands pickups may be offered each season. Availability should be confirmed for the requested dates, as government restrictions may require embarkation and disembarkation to move to Tortola.
Ships & Giggles cruises at approximately eight knots and can reach a maximum speed of approximately 11 knots. Twin 110-horsepower Yanmar engines provide dependable propulsion when the yacht is not under sail.
Every itinerary remains subject to weather, sea conditions, government requirements, and the captain’s approval.
Thoughtful Environmental Practices
Ships & Giggles follows several practices intended to reduce unnecessary waste and protect the marine environment.
These include:
Organic and locally grown produce when available
Reef-friendly sunscreen and toiletries
Marine-friendly dish soap and cleaning products
Reusable drinking bottles and beverage tumblers
Stainless-steel straws
Reusable grocery bags
These thoughtful measures support more responsible enjoyment of the British Virgin Islands and surrounding waters.
Guest Policies and Safety
Children are welcome aboard and must remain appropriately supervised.
Only contracted charter guests may sail, dine, or use the yacht’s water-sports equipment. Guest smoking is restricted to the transom steps or another exterior area designated by the captain.
Passports and other entry requirements remain the responsibility of each guest.
Begin Your Ships & Giggles Yacht Charter
With five private ensuite queen cabins, comfortable social spaces, a professional crew of two, onboard Wi-Fi, and water toys for a range of interests, Ships & Giggles offers an inviting way to experience the British Virgin Islands.
Whether exploring with an underwater scooter, paddleboarding into a quiet bay, enjoying a meal in the open air, or relaxing on the water hammock, Ships & Giggles makes room for both adventure and time together.
Enquire about a Ships & Giggles yacht charter today
This Leopard 58’ offers a spacious and thoughtfully designed layout, perfectly suited for luxury crewed charters with comfort and privacy in mind. Accommodating up to 10 guests, the yacht features five well-appointed queen cabins, each with its own private ensuite bathroom.
Two of the queen cabins are located on the main level and below deck, three additional queen cabins provide equally comfortable accommodations. All cabins have ensuite bathrooms.
| Accommodations | |
|---|---|
| Cabins: | 5 |
| Queen: | 5 |
| Single Cabins: | 1 |
| Showers: | 5 |
| Electric Heads: | 5 |
| Engine Details | |
|---|---|
| 2 x Yanmar 110 hp engines Northern Lights 20KW generator | |
| Fuel Consumption: | 1.1 |
| Cruising Speed: | 8 |
| Max Speed: | 11US Gall/Hr |
| Details | |
|---|---|
| Type: | Cat |
| Beam: | 27.9 Feet |
| Draft: | 6 Feet |
| Pax: | 10 |
| YearBuilt: | 2020 |
| Builder: | Leopard |
| JetSkis: | No |
| Flag: | USA |
| RegNum: | 1312305 |
| Engines: | 2 x Yanmar 110 hp engines Northern Lights 20KW generator |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
| Summer Area: | Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | - |
| Camcorder: | No |
| Books: | No |
| Board Games: | Yes |
| Deck Shower: | Yes |
| Water Maker: | yes |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | Yes |
| Minimum Age: | - |
| Inverter: | Yes |
| Voltages: | - |
| Water Maker: | yes |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Hairdryers: | Yes |
| Guests Smokes: | Transom steps |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Hammock: | No |
| Water Sports | |
|---|---|
| Dinghy size: | No |
| Dinghy hp: | - |
| Water Skis Adult: | No |
| Water Skis Kids: | No |
| Jet Skis: | No |
| Kneeboard: | Sup Board |
| Windsurfer: | No |
| Snorkel Gear: | 12 sets of snorkel gear |
| Tube: | Yes |
| Scurfer: | No |
| Wake Board: | No |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | No |
| Floating Mats: | Sunchill |
| Swim Platform: | No |
| Boarding Ladder (Loc/Type): | No |
| Sailing Dinghy: | - |
| Beach Games: | Yes |
| Fishing Gear: | No |
| Gear Type: | Trolling & Casting |
| Rods: | 2 |
MEET YOUR CREW:
CAPTAIN: Daniel De Kock
CHEF/FIRST MATE: Janey Krige
Born and raised in South Africa, Daniel has several years of experience in the yachting industry and holds an IYT Master of Yachts 200GT Unlimited qualification. He is passionate about the ocean, guest experience, and creating safe, enjoyable adventures on the water. He takes pride in maintaining a professional, positive attitude and ensuring every trip is both memorable and seamless. Outside of yachting, he enjoy traveling, staying active, fishing and exploring new destinations.
He has run charters in the Mediterranean - Turkey and Greece - and South East Asia over the past 4 years and is looking forward to starting his new adventure in the Virgin Islands.
Janey Krige, born and raised in a small, remote farming community in South Africa, developed a deep connection to nature and a natural sense of adventure from an early age. Surrounded by wide open landscapes and a close-knit family, her upbringing instilled in her a love for the outdoors that continues to shape her journey today. Much of her passion for cooking and hospitality was inspired by time spent in the kitchen with her mother and grandmother, where she learned the value of creating meals that bring people together.
With a creative spirit and a sharp eye for detail, Janey went on to complete a diploma in Interior Design in Cape Town. Her appreciation for aesthetics and thoughtful design translates seamlessly into everything she does, from presentation to guest experience. However, her desire to explore beyond the familiar soon led her abroad in search of new challenges and inspiration.
Janey spent a season in Aspen, where she gained valuable hospitality and service experience while working at the hostel MOLLIE and the store Madhappy. This chapter not only strengthened her work ethic but also deepened her understanding of creating meaningful guest experiences. Following her time in the United States, she embarked on a solo travel adventure across Europe, embracing new cultures, cuisines, and perspectives along the way.
Drawn back to the ocean and her love for cooking, Janey returned to Cape Town to complete a culinary course at the well-known Stir Crazy Cooking School. She further refined her skills working at 22 Eatery, a well-established restaurant in her hometown of Francis Bay, where she combined her passion for food with hands-on experience in a professional kitchen.
Growing up, Janey spent countless hours fishing with her father and enjoying holidays by the coast, building a lasting connection to the sea. Her love for the water has only grown stronger over time, with many days spent sailing around Cape Town and a memorable two-week sailing experience in Turkey in 2023 that solidified her passion for life on the water.
Janey brings together creativity, warmth, and a true love for adventure. Her passion for food, eye for detail, and connection to the ocean make her a vibrant and valuable presence on board, dedicated to creating unforgettable experiences for every guest.
JANEY’S SAMPLE MENU
BREAKFAST
Avo & Halloumi Toast Toasted sourdough topped with smashed avocado, grilled halloumi, crumbled feta and fresh pea shoots. Served alongside warm apple and cinnamon muffins.
Breakfast Tacos Soft tortillas filled with scrambled eggs, crispy bacon, fresh salsa, avocado and a touch of sour cream for a vibrant start to the day.
Salmon Bagel Spread Fresh bagels served with cream cheese, smoked salmon, red onion, capers, boiled eggs, lettuce, cucumber, tomato and crispy bacon for a build-your-own breakfast.
Strawberries & Cream Pancakes Fluffy pancakes served with fresh strawberries, whipped cream, maple syrup and a side of eggs and crispy bacon.
Loaded Croissants Buttery croissants filled with smashed avocado, crispy bacon, a soft poached egg, fresh rocket and shaved parmesan.
LUNCH
Mediterranean Bowl A vibrant bowl of hummus, tzatziki, Greek meatballs, olives, cucumber and feta, served with freshly made flatbread.
Lobster Pasta Light and flavourful pasta with tender lobster, zucchini, cherry tomatoes and a hint of mild red chilli.
Poke Bowls Fresh tuna paired with avocado, mango and pickled ginger on a bed of rice, finished with a light, zesty dressing.
Sweet Chili Chicken Bowl Tender chicken glazed in sweet chili sauce, served with fragrant rice and finished with a coconut lime drizzle.
Sushi Selection An assortment of freshly prepared sushi, including maki rolls, hand rolls and chef’s selection of seasonal favourites.
APPETIZERS
Garlic Shrimp Crostini Toasted crostini topped with garlic butter shrimp and creamy avocado.
Thai Chicken Satay Grilled chicken skewers served with a rich and flavourful peanut sauce.
Spicy Tuna Crispy Rice Crispy rice squares topped with spicy tuna and a touch of heat.
Avo & Mango Ceviche Fresh fish cured in citrus, mixed with mango,Avo and jalapeño
Traditional Spanakopita Golden filo pastry filled with spinach and feta, baked until crisp and flaky.
DINNER
Line Fish & Herb Sauce Fresh line-caught fish served with a fragrant herb sauce, crispy potatoes and grilled asparagus.
Steak Night Perfectly grilled steak served with sweet potato purée, chimichurri and crispy hasselback potatoes.
Calabrian Fish Pasta A rich and slightly spicy pasta featuring bold Calabrian flavours.
Beef Short Ribs Slow-cooked beef short ribs served with pumpkin purée infused with maple and paprika.
Roasted Pork Tenderloin Tender pork served with cauliflower purée, roasted carrots and a balsamic glaze.
DESSERT
Traditional Milk Tart A classic South African favourite with a creamy filling and a hint of cinnamon.
Pavlova Crisp meringue topped with mango, lemon curd and fresh berries.
Red Wine Pears Poached pears in red wine served with mascarpone cream and roasted almonds.
White Chocolate Panna Cotta Silky panna cotta served with passionfruit and a coconut crumb.
Malva Pudding A rich and indulgent South African dessert served warm with a scoop of vanilla cream
STANDARD SHIP’S BAR
Non-alcoholic
Coke, Diet Coke, Sprite, Ginger Ale, La Croix, Club Soda, Tonic Water, Assorted Juices
Spirits
Vodka: Tito’s, Smirnoff
Gin: Bombay Sapphire, Tanqueray
Rum: Cruzan, Bacardi
Tequila: Milagro, Herradura
Whiskey: Dewar’s, Jameson
Bourbon: Maker’s Mark, Bulleit
Assorted Liqueurs
Wine
Red: Cabernet Sauvignon, Malbec, Pinot Noir
White: Chardonnay, Sauvignon Blanc, Pinot Grigio
Rosé, Prosecco
Hard Seltzer
Truly, Highnoon, White Claw, Love City
Beer
Corona, Carib, Landshark, Miller Lite, Coors Light
Please let your broker know your preferred brands.
If you wish to have premium wines and/or spirits of your choice, please notify your broker. Your crew will be happy to source these for you and have them on board when you arrive. These would be at an additional cost to you.
Now, what an amazing week that you both created for our family! From snorkeling everyday to the Baths, the beaches and wakeboarding, it was fun for everyone.
The absolute best was all of Janey’s amazing cooking! Wow, she is a special chef who also keeps her cool in the kitchen. The things she made in such a tiny space put our home cooking to shame!
Thank you both for a week of wonderful memories.
We have been looking forward to this trip for a year. It was above and beyond what we could have imagined. Thank you for putting up with us. You both are amazing hosts.
Best of luck with all you do!
Carol K.
| 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 | $32,000 | $32,500 | $33,000 | $33,500 | $34,000 | $34,500 | $35,000 | $35,500 | $36,000 | ||
| Summer 2027 | $32,000 | $32,500 | $33,000 | $33,500 | $34,000 | $34,500 | $35,000 | $35,500 | $36,000 | ||
| Winter 2027 to 2028 | $34,000 | $34,500 | $35,000 | $35,500 | $36,000 | $36,500 | $37,000 | $37,500 | $38,000 | ||
| Summer 2028 | $34,000 | $34,500 | $35,000 | $35,500 | $36,000 | $36,500 | $37,000 | $37,500 | $38,000 |
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
Additional Rate Details:
CRUISING FEES:
Rates include BVI Cruising Fees.
MINIMUM NIGHTS: 4
LESS THAN 7 NIGHT CHARTER RATES: For 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights.
SLEEP ABOARD:1/2 the daily rate. Dinner ashore at client's expense. Includes; boarding after 4pm, welcome cocktail and breakfast the
next morning and early start.
TURN AROUNDS: 48-hour turns are standard
HALF-BOARD OPTION: $150 discount per person
Includes; 7 breakfasts, 4 lunches & 3 dinners, all other meals to be eaten ashore at client's expense.
LOCAL FARE OPTION: $75 discount per person
Includes; 7 breakfasts, 5 lunches & 6 dinners, all other meals to be eaten ashore at client's expense.
HOLIDAY RATES:
XMAS: Flat rate $40,000. Must end no later than Dec 27th.
NEW YEARS: Flat rate $43,000. Must begin no sooner than Dec 28th.
CHILDREN'S DISCOUNT:
$200 discount per child under aged 12 up to a max of 3 children
X
Available
X
Booked
X
Hold
X
Unavailable
- : Cat
- : 27.9 Feet
- : 6 Feet
- : 10
- : 2020
- : Leopard
- : 8
- : 11
- : No
- : No
- : Yacht offers Rendezvous Diving only
- : Daniel De Kock
- : USA
- : 1312305
- : 2 x Yanmar 110 hp engines Northern Lights 20KW generator
| Accommodations | |
|---|---|
| Cabins: | 5 |
| Queen: | 5 |
| Single Cabins: | 1 |
| Showers: | 5 |
| Wash Basins: | 5 |
| Heads: | - |
| Electric Heads: | 5 |
| Engine Details | |
|---|---|
| 2 x Yanmar 110 hp engines Northern Lights 20KW generator | |
| Fuel Consumption: | 1.1 |
| Cruising Speed: | 8 |
| Max Speed: | 11US Gall/Hr |
| Details | |
|---|---|
| Refit: | - |
| Helipad: | No |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
| Summer Area: | Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | - |
| # of Videos: | - |
| # DVDs/Movies: | No |
| # CD's: | Yes |
| Camcorder: | No |
| Books: | No |
| Board Games: | Yes |
| Sun Awning: | Yes |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Water Maker: | yes |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | Yes |
| # Dine In: | 10 |
| Minimum Age: | - |
| Generator: | Yes |
| Inverter: | Yes |
| Voltages: | - |
| Water Maker: | yes |
| Water Cap: | 200 |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Yes |
| Nude: | Inq |
| Hairdryers: | Yes |
| # Port Hatches: | Yes |
| Guests Smokes: | Transom steps |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | No |
| Children Ok: | Yes |
| Hammock: | No |
| Windscoops: | No |
| Water Sports | |
|---|---|
| Dinghy size: | No |
| Dinghy hp: | - |
| Dinghy # pax: | - |
| Water Skis Adult: | No |
| Water Skis Kids: | No |
| Jet Skis: | No |
| Wave Runners: | No |
| Kneeboard: | Sup Board |
| Windsurfer: | No |
| Snorkel Gear: | 12 sets of snorkel gear |
| Tube: | Yes |
| Scurfer: | No |
| Wake Board: | No |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | No |
| Floating Mats: | Sunchill |
| Swim Platform: | No |
| Boarding Ladder (Loc/Type): | No |
| Sailing Dinghy: | - |
| Beach Games: | Yes |
| Fishing Gear: | No |
| Gear Type: | Trolling & Casting |
| Rods: | 2 |
MEET YOUR CREW:
CAPTAIN: Daniel De Kock
CHEF/FIRST MATE: Janey Krige
Born and raised in South Africa, Daniel has several years of experience in the yachting industry and holds an IYT Master of Yachts 200GT Unlimited qualification. He is passionate about the ocean, guest experience, and creating safe, enjoyable adventures on the water. He takes pride in maintaining a professional, positive attitude and ensuring every trip is both memorable and seamless. Outside of yachting, he enjoy traveling, staying active, fishing and exploring new destinations.
He has run charters in the Mediterranean - Turkey and Greece - and South East Asia over the past 4 years and is looking forward to starting his new adventure in the Virgin Islands.
Janey Krige, born and raised in a small, remote farming community in South Africa, developed a deep connection to nature and a natural sense of adventure from an early age. Surrounded by wide open landscapes and a close-knit family, her upbringing instilled in her a love for the outdoors that continues to shape her journey today. Much of her passion for cooking and hospitality was inspired by time spent in the kitchen with her mother and grandmother, where she learned the value of creating meals that bring people together.
With a creative spirit and a sharp eye for detail, Janey went on to complete a diploma in Interior Design in Cape Town. Her appreciation for aesthetics and thoughtful design translates seamlessly into everything she does, from presentation to guest experience. However, her desire to explore beyond the familiar soon led her abroad in search of new challenges and inspiration.
Janey spent a season in Aspen, where she gained valuable hospitality and service experience while working at the hostel MOLLIE and the store Madhappy. This chapter not only strengthened her work ethic but also deepened her understanding of creating meaningful guest experiences. Following her time in the United States, she embarked on a solo travel adventure across Europe, embracing new cultures, cuisines, and perspectives along the way.
Drawn back to the ocean and her love for cooking, Janey returned to Cape Town to complete a culinary course at the well-known Stir Crazy Cooking School. She further refined her skills working at 22 Eatery, a well-established restaurant in her hometown of Francis Bay, where she combined her passion for food with hands-on experience in a professional kitchen.
Growing up, Janey spent countless hours fishing with her father and enjoying holidays by the coast, building a lasting connection to the sea. Her love for the water has only grown stronger over time, with many days spent sailing around Cape Town and a memorable two-week sailing experience in Turkey in 2023 that solidified her passion for life on the water.
Janey brings together creativity, warmth, and a true love for adventure. Her passion for food, eye for detail, and connection to the ocean make her a vibrant and valuable presence on board, dedicated to creating unforgettable experiences for every guest.
JANEY’S SAMPLE MENU
BREAKFAST
Avo & Halloumi Toast Toasted sourdough topped with smashed avocado, grilled halloumi, crumbled feta and fresh pea shoots. Served alongside warm apple and cinnamon muffins.
Breakfast Tacos Soft tortillas filled with scrambled eggs, crispy bacon, fresh salsa, avocado and a touch of sour cream for a vibrant start to the day.
Salmon Bagel Spread Fresh bagels served with cream cheese, smoked salmon, red onion, capers, boiled eggs, lettuce, cucumber, tomato and crispy bacon for a build-your-own breakfast.
Strawberries & Cream Pancakes Fluffy pancakes served with fresh strawberries, whipped cream, maple syrup and a side of eggs and crispy bacon.
Loaded Croissants Buttery croissants filled with smashed avocado, crispy bacon, a soft poached egg, fresh rocket and shaved parmesan.
LUNCH
Mediterranean Bowl A vibrant bowl of hummus, tzatziki, Greek meatballs, olives, cucumber and feta, served with freshly made flatbread.
Lobster Pasta Light and flavourful pasta with tender lobster, zucchini, cherry tomatoes and a hint of mild red chilli.
Poke Bowls Fresh tuna paired with avocado, mango and pickled ginger on a bed of rice, finished with a light, zesty dressing.
Sweet Chili Chicken Bowl Tender chicken glazed in sweet chili sauce, served with fragrant rice and finished with a coconut lime drizzle.
Sushi Selection An assortment of freshly prepared sushi, including maki rolls, hand rolls and chef’s selection of seasonal favourites.
APPETIZERS
Garlic Shrimp Crostini Toasted crostini topped with garlic butter shrimp and creamy avocado.
Thai Chicken Satay Grilled chicken skewers served with a rich and flavourful peanut sauce.
Spicy Tuna Crispy Rice Crispy rice squares topped with spicy tuna and a touch of heat.
Avo & Mango Ceviche Fresh fish cured in citrus, mixed with mango,Avo and jalapeño
Traditional Spanakopita Golden filo pastry filled with spinach and feta, baked until crisp and flaky.
DINNER
Line Fish & Herb Sauce Fresh line-caught fish served with a fragrant herb sauce, crispy potatoes and grilled asparagus.
Steak Night Perfectly grilled steak served with sweet potato purée, chimichurri and crispy hasselback potatoes.
Calabrian Fish Pasta A rich and slightly spicy pasta featuring bold Calabrian flavours.
Beef Short Ribs Slow-cooked beef short ribs served with pumpkin purée infused with maple and paprika.
Roasted Pork Tenderloin Tender pork served with cauliflower purée, roasted carrots and a balsamic glaze.
DESSERT
Traditional Milk Tart A classic South African favourite with a creamy filling and a hint of cinnamon.
Pavlova Crisp meringue topped with mango, lemon curd and fresh berries.
Red Wine Pears Poached pears in red wine served with mascarpone cream and roasted almonds.
White Chocolate Panna Cotta Silky panna cotta served with passionfruit and a coconut crumb.
Malva Pudding A rich and indulgent South African dessert served warm with a scoop of vanilla cream
STANDARD SHIP’S BAR
Non-alcoholic
Coke, Diet Coke, Sprite, Ginger Ale, La Croix, Club Soda, Tonic Water, Assorted Juices
Spirits
Vodka: Tito’s, Smirnoff
Gin: Bombay Sapphire, Tanqueray
Rum: Cruzan, Bacardi
Tequila: Milagro, Herradura
Whiskey: Dewar’s, Jameson
Bourbon: Maker’s Mark, Bulleit
Assorted Liqueurs
Wine
Red: Cabernet Sauvignon, Malbec, Pinot Noir
White: Chardonnay, Sauvignon Blanc, Pinot Grigio
Rosé, Prosecco
Hard Seltzer
Truly, Highnoon, White Claw, Love City
Beer
Corona, Carib, Landshark, Miller Lite, Coors Light
Please let your broker know your preferred brands.
If you wish to have premium wines and/or spirits of your choice, please notify your broker. Your crew will be happy to source these for you and have them on board when you arrive. These would be at an additional cost to you.
Now, what an amazing week that you both created for our family! From snorkeling everyday to the Baths, the beaches and wakeboarding, it was fun for everyone.
The absolute best was all of Janey’s amazing cooking! Wow, she is a special chef who also keeps her cool in the kitchen. The things she made in such a tiny space put our home cooking to shame!
Thank you both for a week of wonderful memories.
We have been looking forward to this trip for a year. It was above and beyond what we could have imagined. Thank you for putting up with us. You both are amazing hosts.
Best of luck with all you do!
Carol K.
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX | 9 PAX | 10 PAX |
|---|---|---|---|---|---|---|---|---|---|
| Winter 2026 to 2027 | $32,000 | $32,500 | $33,000 | $33,500 | $34,000 | $34,500 | $35,000 | $35,500 | $36,000 |
| Summer 2027 | $32,000 | $32,500 | $33,000 | $33,500 | $34,000 | $34,500 | $35,000 | $35,500 | $36,000 |
| Winter 2027 to 2028 | $34,000 | $34,500 | $35,000 | $35,500 | $36,000 | $36,500 | $37,000 | $37,500 | $38,000 |
| Summer 2028 | $34,000 | $34,500 | $35,000 | $35,500 | $36,000 | $36,500 | $37,000 | $37,500 | $38,000 |
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
Additional Rate Details:
CRUISING FEES:
Rates include BVI Cruising Fees.
MINIMUM NIGHTS: 4
LESS THAN 7 NIGHT CHARTER RATES: For 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights.
SLEEP ABOARD:1/2 the daily rate. Dinner ashore at client's expense. Includes; boarding after 4pm, welcome cocktail and breakfast the
next morning and early start.
TURN AROUNDS: 48-hour turns are standard
HALF-BOARD OPTION: $150 discount per person
Includes; 7 breakfasts, 4 lunches & 3 dinners, all other meals to be eaten ashore at client's expense.
LOCAL FARE OPTION: $75 discount per person
Includes; 7 breakfasts, 5 lunches & 6 dinners, all other meals to be eaten ashore at client's expense.
HOLIDAY RATES:
XMAS: Flat rate $40,000. Must end no later than Dec 27th.
NEW YEARS: Flat rate $43,000. Must begin no sooner than Dec 28th.
CHILDREN'S DISCOUNT:
$200 discount per child under aged 12 up to a max of 3 children
