Sol Mates

$16,000 - $18,000 / WEEK
Salon
Champagne welcome!
Cockpit dining area
Flybridge lounge area
Master cabin suite
Master cabin
Guest Cabin
Guest Cabin
Master cabin
Maser cabin suite
Galley to cockpit
Stand up paddle
Salon
Salon
Guest cabin
Salon

Nothing says luxury vacation like a new Fountaine Pajot Saba 50. Sole Mates is the perfect blend of style, class, comfort and adventure. Featuring a flybridge with ample space to lounge and sunbathe as well as two cushioned seating areas on the foredeck, guests will never be more relaxed. The expansive cockpit includes sun shades and extra seating in addition to the dining table. Inside opens to a bright salon and indoor dining area and large galley. Sole Mates offers sleeping for 6 passengers in 3 Queen Cabins. All are ensuite with heads and separate showers. The Master Cabin is extremely spacious and luxurious!

Port Aft Cabin is a Master Suite
All Cabins are En-Suite with Showers and Heads
A/C in every Cabin

BUILT/REFIT
YEAR
2018
YACHT
LENGTH
50 Ft
NUMBER OF
CABINS
3
NUMBER OF
GUESTS
6
TOTAL
CREW
2
CHARGES
FROM
$16,000
Accommodations
Cabins: 3
Queen: 3
Single Cabins: 1
Showers: 3
Electric Heads: 3
Engine Details
-
Fuel Consumption: -
Cruising Speed: -
Max Speed: -
Details
Type: Cat
Beam: 28 Feet
Draft: 4.8 Feet
Pax: 6
YearBuilt: 2018
Builder: FOUNTAINE PAJOT
JetSkis: No
Flag: US
SatTv: No
RegNum: 1281701
Jacuzzi: No
A/C: Full
Locations
Winter Area: Caribbean Virgin Islands
Summer Area: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards
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: -
Special Diets: Yes
Kosher: Inq
BBQ: Yes
Minimum Age: Water safe
Inverter: -
Voltages: -
Water Maker: -
Ice Maker: -
Sailing Instructions: No
Internet Access: -
Hairdryers: Yes
Guests Smokes: On deck only
Crew Smokes: No
Pets Aboard: No
Hammock: No
Water Sports
Dinghy size: TBD
Dinghy hp: -
Water Skis Adult: No
Water Skis Kids: No
Jet Skis: No
Kneeboard: No
Windsurfer: No
Snorkel Gear: Yes
Tube: No
Scurfer: No
Wake Board: No
Kayaks 1 Pax: -
Kayaks (2 Pax): -
Floating Mats: Yes
Swim Platform: Aft
Boarding Ladder (Loc/Type): Aft
Sailing Dinghy: No
Beach Games: -
Fishing Gear: -
Gear Type: -
Rods: -
Captain
Alex LeBegue
Nation: USA
Born: 1989
License: USCG 100 Ton Master Captains License
Languages: English
Chef/First Mate
Taylor Austin
Nation: Australian
Born: 1995
License: STCW
MEET THE CREW!

Captain: Alexander Lebegue / Chef/First Mate: Taylor Austin

Qualifications: USCG 100 GT w/ Sailing Endorsement, ASA 106, STCW

Your skipper, Captain Xander, grew up near St. Louis before moving to Arizona to study finance at Arizona State. He spent his initial years out of college behind a desk working for a large wealth management firm. During a trip to Croatia he fell in love with sailing and quickly realized that office life wasn’t going to be in his future forever.
In 2016 Xander moved to Chicago, purchased an old sailboat, and spent summer evenings and weekends on the water, sailing around Lake Michigan. After a couple seasons he decided that the short Chicago summers and splitting time between the office and the lake wasn’t enough so he left the finance world to pursue a career in sailing.
Xander has spent most of his time sailing in the Caribbean, Adriatic, and Great Lakes. His favorite part of the day is when the engines are off and you’re truly sailing. Xander is always happy to show guests the ropes and teach a thing or two about sailing. His goal on every charter is to deliver an unforgettable experience and leave guests with a passion for sailing.

Your chef/first mate, Taylor, was born in Sydney, Australia but grew up in Los Angeles, California. While pursuing a degree in Art History at TCU, she spent a semester abroad in Florence, Italy studying Italian Gastronomy and Culture. It was during this time that Taylor realized her passion for food and allowed her to refine her culinary skills.
After graduating Taylor began working for a family in the US, preparing meals and helping care for their child. She was fortunate to accompany the family on extended trips around Europe and Africa, exposing her to more unique cuisines and cooking methods.
Having visited 45+ countries, Taylor loves drawing on her experiences traveling to create inventive dishes in a wide array of culinary styles focusing on simple, local ingredients. In 2018 Taylor decided to go from kitchen to galley and started working as a chef on boats. She has worked on sailboats in the Adriatic and Caribbean. Her goal on every charter is to ensure some of your favorite memories are the beautiful sunsets and the amazing food accompanying them.

Xander and Taylor first met while working on charters in Croatia before moving to the Caribbean. We are both passionate about yachting and love delivering the best possible charter for all our guests. The Virgin Islands have so much to offer and we can’t wait to show you some of our favorite spots!


BREAKFAST

Assorted homemade pastries and bread, charcuterie, and local fresh fruit platter

Avocado Toast

with heirloom tomatoes, pickled red onion, bacon, poached egg, topped with feta (v, gf)

Smoked Salmon Eggs Benedict

served on sesame seed bagels with rosemary skillet potatoes (gf)

Shakshuka

with baked eggs, feta, and served with fresh rustic bread (v, gf)

Croissant Breakfast Sandwiches

scrambled eggs, melted cheese, bacon, sliced avocado, and fresh tomato relish (v)

Crunchy French Toast

cereal crusted homemade bread served with assorted berries and maple syrup

Smoothie Bowls

with local fresh fruit, nuts and seeds (v, gf)

Chocolate Coconut Overnight Oats

with chia seeds, nuts, and chocolate coconut milk, topped with coconut shavings and fresh berries (v)

 

LUNCH

Blackened Shrimp Mediterranean Grain Bowl

lemon garlic shrimp, quinoa, roasted vegetables, and hummus served with Pita (v, gf)

BBQ Pulled Pork Sliders

homemade coleslaw, pickles, served with spicy dijon potato salad

Salmon Poke Bowl

brown rice, sliced avocado, mango, salsa, and Sriracha mayo drizzle (v, gf)

Sesame Crusted Ahi Tuna Salad

chilled soba noodles and refreshing cucumber ribbon salad with ginger sesame vinaigrette (gf)

Beer Braised Crispy Chicken Tacos

spicy jalapeno lime slaw, and avocado crema served on crispy tortillas (gf)

Spaghetti Carbonara

with crispy pancetta, pecorino and egg yolk (gf)

Chinese Chicken Salad

with creamy mustard and honey vinaigrette and crispy fried wonton strips (v, gf)

 

APPETIZERS & SNACKS

Bruschetta

classic tomato and basil served on crunchy rustic bread (v)

Taco Bites

chorizo, refried beans, cheddar cheese, salsa and jalapeno in crispy tortilla cups (v, gf)

Fresh Spring Rolls

with creamy peanut dipping sauce (v,gf)

Pineapple Salsa

sweet and spicy homemade salsa served inside a pineapple with warm corn chips (v, gf)

Jalapeno Popper Turnovers

puff pasty filled with cheddar cheese, cream cheese, hummus, and bacon

Apple Brie Crostini

topped with walnuts and honey drizzle

Charcuterie Board

selection of cured meats, cheeses, and local fresh fruit and nuts

 

DINNER

Eggplant Parmesan

homemade marinara and melted mozzarella layered over crispy panko fried eggplant

Creamy Risotto with Lemon Pepper Chicken

roast chicken thigh served over garlic parmesan risotto with grilled broccolini and mushrooms (v, gf)

Sous Vide Steak Frites

topped with creamy Béarnaise sauce, and asparagus (gf)

Roasted Vegetable Coconut Curry

served with jasmine rice and homemade mango chutney (v, gf)

Apple Rosemary Pork Tenderloin

with apricot dijon glaze, served over butternut squash puree and roasted vegetables (gf)

Linguine Alle Vongole

dry white wine sauce with clams, parsley, and lemon zest (gf)

 

DESSERT

Blueberry No Bake Cheesecake

with an Oreo cookie crust, topped with tart berry compote (v)

Pastel de Nata

Portuguese custard tart dusted with cinnamon

Peach Cobbler

served with vanilla ice cream

Puff Pastry Apple Turnovers

drizzled with vanilla glaze (v)

Lemon Tart

topped with a dollop of whipped cream and lemon zest (gf)

Hazelnut Chocolate Mousse

whipped topping, chocolate shavings, and fresh berries (v, gf))

Fresh Fruit Salad
with honey lime dressing (v,gf)

 

v - vegan option available
gf - gluten free option available

the absolute best!!!
Captain Xander was the absolute best!!! Always super helpful in suggesting plans, super calm and collected amidst a few boat issues we had, and always encouraging of a good time. Not to mention he found us some awesome swim spots and amazing places to eat. We all met as strangers and left as friends. We definitely know our experience would not have been nearly as amazing if it weren’t for him. We can’t wait to request him next time!!
Accommodating and understanding
Xander's knowledge about the boat, the sea, each island and yacht week was stellar. He was exceptionally helpful in communicating updates, recommending things to do/dinner venues and booking said venues. He was really great at reading overall energy levels of the group and matching them. Also hyping us up when needed! He was accommodating and understanding - reminding us all that it was our trip and tailoring it to us.
I really can’t imagine having a better, more receptive, and friendly skipper!
Captain Xander was amazing. He struck the perfect balance between professionalism, safety, and fun during a seriously challenging week due to the Corona Virus situation. The whole time maintaining a positive attitude and checking in with each of us personally to still give us the best vacation possible. Personally, I was interested in learning about sailing, and Xander was more than happy to nerd out with me, which was great. Even though it was my first charter, I really can’t imagine having a better, more receptive, and friendly skipper!
Not only were the meals always different, but always fresh, always creative and so well thought out..
I LOVE TAYLOR. That’s my girl!!!! Food was fire, so so good always. Not only were the meals always different, but always fresh, always creative and so well thought out. We had so many different options, everyone always had enough. We kept saying she couldn’t top one meal, and then she’d top it with the next one. If we ate a lot at breakfast, she was flexible about lunch time. She was very attentive and was quick on her feet to making use of what was available. She was super friendly, talkative, energetic, bubbly, funny, and we loved hanging with her. Especially me I got to talk to her a lot and she was awesome. Up early, working hard, on task, cleaning up, not leaving any messes, washing dishes right after meals, and always so helpful to us on setting up/coordinating dinners and hanging with us. Really feel like I made a genuine friend with her too.
The food was Michelin 3 stars
When I think of peaches I think of Taylor. Her energy and smile alone made the week that much more fun. Her food was Michelin 3 stars. She was always on point with everything, from getting our tables set up to helping us with jet skis. Taylor is an Aussie but moving to the US and I can't wait to reunite with her in October.
The food was amazing. Taste, quantity, quality was all taken well care of.
She made us feel at home. The food was amazing. Taste, quantity, quality was all taken well care off. She always had a smile on her face which made it even more special. Thank you Taylor!
Rates are All Inclusive
Season 2 PAX 3 PAX 4 PAX 5 PAX 6 PAX
Summer 2020 $16,000 $16,500 $17,000 $17,500 $18,000
Winter 2020 to 2021 $16,000 $16,500 $17,000 $17,500 $18,000
Summer 2021 $16,000 $16,500 $17,000 $17,500 $18,000
Winter 2021 to 2022 $17,800 $18,300 $18,800 $19,300 $19,800

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
Additional Rate Details:
4 NIGHT MINIMUM
LESS THAN 7 NIGHT CHARTERS: For 6 nights divide by 7N X 6N. For less than 6 nights, divide by 6N X number of nights.

SLEEP ABOARD: 1/2 the daily rate. Dinner ashore at client expense. Includes boarding after 4pm, welcome cocktail and breakfast the next morning and early start.

HALF-BOARD RATES: Discount of $150 per person
Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches and 4 dinners ashore at client expense. Also see Local Fare option below.

LOCAL FARE MEAL PLAN: Discount of $75 per person
Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.

CHRISTMAS: Standard charter rates. Must end no later than Dec 26th
NEW YEARS: Flat Rate $24,000 Must begin no sooner than Dec 27th
HOLIDAY WEEKS:
MARCH 6-13,2021 - Flat Rate $21,800
MARCH 20-27, 2021 - Flat Rate $21,800

X

Available

X

Booked

X

Hold

X

Unavailable

  • : Cat
  • : 28 Feet
  • : 4.8 Feet
  • : 6
  • : 2018
  • : FOUNTAINE PAJOT
  • : No
  • : No
  • : Yacht offers Rendezvous Diving only
  • : Alex LeBegue
  • : US
  • : No
  • : 1281701
Accommodations
Cabins: 3
Queen: 3
Single Cabins: 1
Showers: 3
Wash Basins: 3
Heads: 3
Electric Heads: 3
Engine Details
-
Fuel Consumption: -
Cruising Speed: -
Max Speed: -
Details
Refit: -
Helipad: No
Jacuzzi: No
A/C: Full
Locations
Winter Area: Caribbean Virgin Islands
Summer Area: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards
Pick Up Locations
Pref. Pick-up: -
Other Pick-up: -


Amenities
Salon Tv/VCR: Yes
Salon Stereo: Yes
Sat Tv: -
# of Videos: -
# DVDs/Movies: -
# CD's: Yes
Camcorder: No
Books: Yes
Board Games: Yes
Sun Awning: Yes
Deck Shower: Yes
Bimini: Yes
Water Maker: -
Special Diets: Yes
Kosher: Inq
BBQ: Yes
# Dine In: 8
Minimum Age: Water safe
Generator: Yes
Inverter: -
Voltages: -
Water Maker: -
Water Cap: -
Ice Maker: -
Sailing Instructions: No
Internet Access: -
Gay Charters: Yes
Nude: Inq
Hairdryers: Yes
# Port Hatches: Yes
Guests Smokes: On deck only
Crew Smokes: No
Pets Aboard: No
Pet Type: -
Guest Pets: No
Children Ok: Yes
Hammock: No
Windscoops: -
Water Sports
Dinghy size: TBD
Dinghy hp: -
Dinghy # pax: 8
Water Skis Adult: No
Water Skis Kids: No
Jet Skis: No
Wave Runners: No
Kneeboard: No
Windsurfer: No
Snorkel Gear: Yes
Tube: No
Scurfer: No
Wake Board: No
Kayaks 1 Pax: -
Kayaks (2 Pax): -
Floating Mats: Yes
Swim Platform: Aft
Boarding Ladder (Loc/Type): Aft
Sailing Dinghy: No
Beach Games: -
Fishing Gear: -
Gear Type: -
Rods: -
Captain
Alex LeBegue
Nation: USA
Born: 1989
License: USCG 100 Ton Master Captains License
Languages: English
Chef/First Mate
Taylor Austin
Nation: Australian
Born: 1995
License: STCW
MEET THE CREW!

Captain: Alexander Lebegue / Chef/First Mate: Taylor Austin

Qualifications: USCG 100 GT w/ Sailing Endorsement, ASA 106, STCW

Your skipper, Captain Xander, grew up near St. Louis before moving to Arizona to study finance at Arizona State. He spent his initial years out of college behind a desk working for a large wealth management firm. During a trip to Croatia he fell in love with sailing and quickly realized that office life wasn’t going to be in his future forever.
In 2016 Xander moved to Chicago, purchased an old sailboat, and spent summer evenings and weekends on the water, sailing around Lake Michigan. After a couple seasons he decided that the short Chicago summers and splitting time between the office and the lake wasn’t enough so he left the finance world to pursue a career in sailing.
Xander has spent most of his time sailing in the Caribbean, Adriatic, and Great Lakes. His favorite part of the day is when the engines are off and you’re truly sailing. Xander is always happy to show guests the ropes and teach a thing or two about sailing. His goal on every charter is to deliver an unforgettable experience and leave guests with a passion for sailing.

Your chef/first mate, Taylor, was born in Sydney, Australia but grew up in Los Angeles, California. While pursuing a degree in Art History at TCU, she spent a semester abroad in Florence, Italy studying Italian Gastronomy and Culture. It was during this time that Taylor realized her passion for food and allowed her to refine her culinary skills.
After graduating Taylor began working for a family in the US, preparing meals and helping care for their child. She was fortunate to accompany the family on extended trips around Europe and Africa, exposing her to more unique cuisines and cooking methods.
Having visited 45+ countries, Taylor loves drawing on her experiences traveling to create inventive dishes in a wide array of culinary styles focusing on simple, local ingredients. In 2018 Taylor decided to go from kitchen to galley and started working as a chef on boats. She has worked on sailboats in the Adriatic and Caribbean. Her goal on every charter is to ensure some of your favorite memories are the beautiful sunsets and the amazing food accompanying them.

Xander and Taylor first met while working on charters in Croatia before moving to the Caribbean. We are both passionate about yachting and love delivering the best possible charter for all our guests. The Virgin Islands have so much to offer and we can’t wait to show you some of our favorite spots!


BREAKFAST

Assorted homemade pastries and bread, charcuterie, and local fresh fruit platter

Avocado Toast

with heirloom tomatoes, pickled red onion, bacon, poached egg, topped with feta (v, gf)

Smoked Salmon Eggs Benedict

served on sesame seed bagels with rosemary skillet potatoes (gf)

Shakshuka

with baked eggs, feta, and served with fresh rustic bread (v, gf)

Croissant Breakfast Sandwiches

scrambled eggs, melted cheese, bacon, sliced avocado, and fresh tomato relish (v)

Crunchy French Toast

cereal crusted homemade bread served with assorted berries and maple syrup

Smoothie Bowls

with local fresh fruit, nuts and seeds (v, gf)

Chocolate Coconut Overnight Oats

with chia seeds, nuts, and chocolate coconut milk, topped with coconut shavings and fresh berries (v)

 

LUNCH

Blackened Shrimp Mediterranean Grain Bowl

lemon garlic shrimp, quinoa, roasted vegetables, and hummus served with Pita (v, gf)

BBQ Pulled Pork Sliders

homemade coleslaw, pickles, served with spicy dijon potato salad

Salmon Poke Bowl

brown rice, sliced avocado, mango, salsa, and Sriracha mayo drizzle (v, gf)

Sesame Crusted Ahi Tuna Salad

chilled soba noodles and refreshing cucumber ribbon salad with ginger sesame vinaigrette (gf)

Beer Braised Crispy Chicken Tacos

spicy jalapeno lime slaw, and avocado crema served on crispy tortillas (gf)

Spaghetti Carbonara

with crispy pancetta, pecorino and egg yolk (gf)

Chinese Chicken Salad

with creamy mustard and honey vinaigrette and crispy fried wonton strips (v, gf)

 

APPETIZERS & SNACKS

Bruschetta

classic tomato and basil served on crunchy rustic bread (v)

Taco Bites

chorizo, refried beans, cheddar cheese, salsa and jalapeno in crispy tortilla cups (v, gf)

Fresh Spring Rolls

with creamy peanut dipping sauce (v,gf)

Pineapple Salsa

sweet and spicy homemade salsa served inside a pineapple with warm corn chips (v, gf)

Jalapeno Popper Turnovers

puff pasty filled with cheddar cheese, cream cheese, hummus, and bacon

Apple Brie Crostini

topped with walnuts and honey drizzle

Charcuterie Board

selection of cured meats, cheeses, and local fresh fruit and nuts

 

DINNER

Eggplant Parmesan

homemade marinara and melted mozzarella layered over crispy panko fried eggplant

Creamy Risotto with Lemon Pepper Chicken

roast chicken thigh served over garlic parmesan risotto with grilled broccolini and mushrooms (v, gf)

Sous Vide Steak Frites

topped with creamy Béarnaise sauce, and asparagus (gf)

Roasted Vegetable Coconut Curry

served with jasmine rice and homemade mango chutney (v, gf)

Apple Rosemary Pork Tenderloin

with apricot dijon glaze, served over butternut squash puree and roasted vegetables (gf)

Linguine Alle Vongole

dry white wine sauce with clams, parsley, and lemon zest (gf)

 

DESSERT

Blueberry No Bake Cheesecake

with an Oreo cookie crust, topped with tart berry compote (v)

Pastel de Nata

Portuguese custard tart dusted with cinnamon

Peach Cobbler

served with vanilla ice cream

Puff Pastry Apple Turnovers

drizzled with vanilla glaze (v)

Lemon Tart

topped with a dollop of whipped cream and lemon zest (gf)

Hazelnut Chocolate Mousse

whipped topping, chocolate shavings, and fresh berries (v, gf))

Fresh Fruit Salad
with honey lime dressing (v,gf)

 

v - vegan option available
gf - gluten free option available

the absolute best!!!
Captain Xander was the absolute best!!! Always super helpful in suggesting plans, super calm and collected amidst a few boat issues we had, and always encouraging of a good time. Not to mention he found us some awesome swim spots and amazing places to eat. We all met as strangers and left as friends. We definitely know our experience would not have been nearly as amazing if it weren’t for him. We can’t wait to request him next time!!
Accommodating and understanding
Xander's knowledge about the boat, the sea, each island and yacht week was stellar. He was exceptionally helpful in communicating updates, recommending things to do/dinner venues and booking said venues. He was really great at reading overall energy levels of the group and matching them. Also hyping us up when needed! He was accommodating and understanding - reminding us all that it was our trip and tailoring it to us.
I really can’t imagine having a better, more receptive, and friendly skipper!
Captain Xander was amazing. He struck the perfect balance between professionalism, safety, and fun during a seriously challenging week due to the Corona Virus situation. The whole time maintaining a positive attitude and checking in with each of us personally to still give us the best vacation possible. Personally, I was interested in learning about sailing, and Xander was more than happy to nerd out with me, which was great. Even though it was my first charter, I really can’t imagine having a better, more receptive, and friendly skipper!
Not only were the meals always different, but always fresh, always creative and so well thought out..
I LOVE TAYLOR. That’s my girl!!!! Food was fire, so so good always. Not only were the meals always different, but always fresh, always creative and so well thought out. We had so many different options, everyone always had enough. We kept saying she couldn’t top one meal, and then she’d top it with the next one. If we ate a lot at breakfast, she was flexible about lunch time. She was very attentive and was quick on her feet to making use of what was available. She was super friendly, talkative, energetic, bubbly, funny, and we loved hanging with her. Especially me I got to talk to her a lot and she was awesome. Up early, working hard, on task, cleaning up, not leaving any messes, washing dishes right after meals, and always so helpful to us on setting up/coordinating dinners and hanging with us. Really feel like I made a genuine friend with her too.
The food was Michelin 3 stars
When I think of peaches I think of Taylor. Her energy and smile alone made the week that much more fun. Her food was Michelin 3 stars. She was always on point with everything, from getting our tables set up to helping us with jet skis. Taylor is an Aussie but moving to the US and I can't wait to reunite with her in October.
The food was amazing. Taste, quantity, quality was all taken well care of.
She made us feel at home. The food was amazing. Taste, quantity, quality was all taken well care off. She always had a smile on her face which made it even more special. Thank you Taylor!
Rates are All Inclusive
Season 2 PAX 3 PAX 4 PAX 5 PAX 6 PAX
Summer 2020 $16,000 $16,500 $17,000 $17,500 $18,000
Winter 2020 to 2021 $16,000 $16,500 $17,000 $17,500 $18,000
Summer 2021 $16,000 $16,500 $17,000 $17,500 $18,000
Winter 2021 to 2022 $17,800 $18,300 $18,800 $19,300 $19,800

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
Additional Rate Details:
4 NIGHT MINIMUM
LESS THAN 7 NIGHT CHARTERS: For 6 nights divide by 7N X 6N. For less than 6 nights, divide by 6N X number of nights.

SLEEP ABOARD: 1/2 the daily rate. Dinner ashore at client expense. Includes boarding after 4pm, welcome cocktail and breakfast the next morning and early start.

HALF-BOARD RATES: Discount of $150 per person
Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches and 4 dinners ashore at client expense. Also see Local Fare option below.

LOCAL FARE MEAL PLAN: Discount of $75 per person
Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.

CHRISTMAS: Standard charter rates. Must end no later than Dec 26th
NEW YEARS: Flat Rate $24,000 Must begin no sooner than Dec 27th
HOLIDAY WEEKS:
MARCH 6-13,2021 - Flat Rate $21,800
MARCH 20-27, 2021 - Flat Rate $21,800
CONTACT US