SOME KIND OF WONDERFUL
Some Kind of Wonderful Yacht Charter
Step aboard Some Kind of Wonderful, a custom-built Fountaine Pajot designed for those who seek an extraordinary sailing experience. Launched in 2016 and new to the charter fleet in 2023, this 72-foot luxury catamaran offers a seamless combination of speed, elegance, and spaciousness. With its extended hulls, carbon fiber mast and boom, and Kevlar standing rigging, this vessel is lighter, faster, and stronger than standard models, ensuring a smooth and efficient journey to each breathtaking destination.
Luxury Features
From the moment you step inside, the yacht’s interior welcomes you with an open and airy salon featuring panoramic 360-degree views. Plush seating invites guests to unwind while enjoying a movie on the large cinema screen or simply soaking in the ambiance. The open galley, fitted with top-of-the-line appliances, provides ample counter space and is stocked with fine porcelain tableware and elegant glassware, setting the stage for exquisite dining experiences.
The yacht’s expansive flybridge is a true highlight, offering dual access points for effortless movement. Guests can relax on the oversized C-shaped sofa, sip cocktails at the twin cocktail tables, or stretch out on the inviting lounge daybeds. Equipped with two refrigerators, this space ensures your favorite beverages are always within reach as you take in the stunning sunsets and refreshing sea breezes.
Onboard Experience
The aft deck provides a shaded retreat, complete with additional seating and an elegant dining area perfect for enjoying meals under the stars. Meanwhile, the foredeck offers two lounge daybeds, bow pulpit seats, and twin trampolines—ideal for sunbathing, spotting marine life, or taking in the mesmerizing views while sailing.
Some Kind of Wonderful accommodates up to eight guests in four beautifully appointed cabins. The king-size primary suite boasts a private seating area, a television, a desk, and an ensuite bathroom with a spacious glass shower and double vanity. Two queen suites and a convertible twin cabin provide additional luxurious accommodations, each featuring private ensuite bathrooms, plush linens, and individually controlled air conditioning for ultimate comfort.
Water Activities & Entertainment
Adventure seekers will appreciate the yacht’s extensive selection of water toys, including stand-up paddleboards, a double kayak, snorkel gear, water skis, and a variety of towable inflatables. The extended tender platform conveniently transforms into a swim deck, making it easy to dive into the crystal-clear waters. Whether you’re gliding across the waves, exploring vibrant marine life, or enjoying a relaxing day at sea, the yacht’s amenities ensure an unforgettable experience.
A Culinary Delight
Each meal aboard Some Kind of Wonderful is a celebration of flavor and finesse. The onboard chef crafts gourmet dishes tailored to your preferences, using the freshest ingredients to create an unforgettable dining experience. Savor a handcrafted cocktail as the sun sets over the horizon, or enjoy an intimate alfresco meal under the stars—every moment is designed to elevate your time at sea.
Embark on a Journey Like No Other
Sail into paradise aboard Some Kind of Wonderful, where luxury, adventure, and relaxation come together to create a truly exceptional yacht charter experience. Whether you’re exploring remote islands, indulging in gourmet cuisine, or simply unwinding in the serenity of the open sea, every detail is designed with your comfort in mind.
Reserve your charter today and prepare for the adventure of a lifetime!
1 King and 3 queen cabins for guests.
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | 3 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Electric Heads: | 4 |
| Engine Details | |
|---|---|
| Twin 150 HP Volvo Northern Lights 17kw | |
| Fuel Consumption: | - |
| Cruising Speed: | 10 |
| Max Speed: | 10-12US Gall/Hr |
| Details | |
|---|---|
| Type: | Cat |
| Beam: | 32 Feet |
| Draft: | 7 Feet |
| Pax: | 8 |
| Refit: | 2023 |
| YearBuilt: | 2016 |
| Builder: | Fountaine Pajot |
| Engines: | Twin 150 HP Volvo Northern Lights 17kw |
| JetSkis: | No |
| Flag: | USA |
| SatTv: | No |
| RegNum: | 1339644 |
| 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: | Yes |
| Books: | - |
| Board Games: | - |
| Deck Shower: | Yes |
| Water Maker: | Yes |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | Yes |
| Minimum Age: | - |
| Inverter: | 5000W |
| Voltages: | 220 Eur |
| Water Maker: | Yes |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Hairdryers: | Yes |
| Guests Smokes: | Aft Sugar Scoops Only |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Hammock: | - |
| Water Sports | |
|---|---|
| Dinghy size: | 14FT |
| Dinghy hp: | - |
| Water Skis Adult: | Yes |
| Water Skis Kids: | Yes |
| Jet Skis: | No |
| Kneeboard: | 1 |
| Windsurfer: | No |
| Snorkel Gear: | Yes |
| Tube: | 2 |
| Scurfer: | No |
| Wake Board: | 1 |
| Kayaks 1 Pax: | Yes |
| Kayaks (2 Pax): | - |
| Floating Mats: | Yes |
| Swim Platform: | - |
| Boarding Ladder (Loc/Type): | - |
| Sailing Dinghy: | - |
| Beach Games: | - |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | - |
Born and raised along the shores of Lake Michigan, Matt’s lifelong connection to the water began at an early age. His childhood summers were spent sailing and powerboating with family and friends across the Great Lakes and surrounding inland waters. A pivotal year spent sailing the East Coast and Bahamas with his family sparked a deeper love for the ocean—one that would go on to shape his life and career.
Since then, Matt has spent countless years boating and sailing the East Coast and Caribbean, with extensive time on the Chesapeake Bay, the Puget Sound, and the waters surrounding the Big Island of Hawai‘i. For the past five years, he has worked professionally as a boat captain in Hawai‘i, refining his skills and sharing his love for the ocean with others.
With a lifetime of experience on the water, Matt feels most at home at sea. His calm presence, adventurous spirit, and deep respect for the ocean shine through in every charter. He holds scuba certification and enjoys a wide range of outdoor activities, including freediving, spearfishing, biking, surfing, running, hiking, and yoga.
Always in search of the next adventure, Captain Matt is committed to creating a safe, fun, and unforgettable experience for every guest who steps aboard.
Chef Tiera
Chef Tiera brings a vibrant blend of Maui island roots, global inspiration, and heartfelt hospitality to the galley aboard Some Kind of Wonderful. Born and raised in Hawai‘i, she grew up surrounded by tropical abundance and developed a passion for cooking with fresh, organic produce and a true farm-to-table style.
Her menus are as colorful and diverse as her background. Guests can expect everything from creative vegan dishes bursting with flavor, to indulgent red meats marinated and cooked to perfection, to the freshest-caught seafood prepared with elegance. Tiera especially loves crafting bright ceviches, delicate sashimi, and tropical desserts that balance the natural sweetness of fruit with rich, indulgent touches.
Her flair extends beyond the plate—she’s known for mixing vibrant, island-inspired cocktails that pair perfectly with her meals and add a festive, refreshing note to every charter. With an eye for detail and a deep love for feeding people well, she curates every menu to reflect her guests preferences and to make each day onboard feel special.
Warm, creative, and always eager to share the aloha spirit, Tiera makes dining aboard Some Kind of Wonderful an experience that is both nourishing and indulgent—a true celebration of the sea and the islands.
DAY BREAK
Delicate Crêpes
Topped with rosemary-infused nectarine and honey syrup, served with creamy Greek yogurt and fresh nectarine slices.
Crispy Zucchini Fritters
Finished with a poached egg, Atlantic-caught smoked salmon, and whipped fresh tzatziki. (GF option)
Parmesan-Topped Spinach & Feta Muffins
Protein-packed breakfast muffins with a crispy super seed crust.
Classic Quiche
Smoky bacon, Gruyère, and fresh herbs in a flaky, buttery pastry crust.
Avocado Toast
Artisanal toast with heirloom tomatoes, Parmesan, hemp seeds, chili flakes, and a sprinkle of nasturtium petals.
MIDDAY
Seared Ahi Tuna BLT
Perfectly seared ahi tuna steak with crispy bacon, tomato, avocado, butter lettuce, and spicy mayo on a brioche bun.
Crispy Chicken Wrap
Crispy chicken, lettuce, tomato, avocado, red onion, and your choice of zesty ranch or spicy mayo in a toasted tortilla.
Cajun-Spiced Shrimp Tacos
Cabbage slaw, tropical salsa, avocado, cilantro crema, and fresh lime.
Green Goddess Bowl
Kale and red cabbage with olive oil and lemon, roasted chickpeas, quinoa, avocado, and grilled root vegetables, finished with green goddess dressing and optional Parmesan. (Vegan, GF)
Rainbow Spring Rolls
Fresh veggies, avocado, basil, and mint with tofu or shrimp. Served with spicy Thai peanut sauce.
HORS D’OEUVRES
Lemon-Massaged Kale Salad
Tender kale, red cabbage, and red onion in lemon and olive oil. (Vegan, GF)
Shaved Fennel & Parmesan Salad
Fennel, onion, pine nuts, and shaved Parmesan in lemon vinaigrette.
Seasonal Tropical Fruit Salad
Mango, pineapple, apple, and mint tossed in lime juice. (Vegan, GF)
Hamachi Carpaccio
Yellowtail sashimi with ponzu, yuzu, jalapeño, radish, and shiso. (GF)
Ceviche Trio
• Coconut Ceviche — Coconut meat, tomato, red onion, avocado, and lime in coconut milk. (Vegan, GF)
• Shrimp Ceviche — Poached shrimp with tomato, red onion, cilantro, and citrus. (GF)
• Fresh Catch Ceviche — Local fish with lime, red onion, tomato, and chili. (GF)
Served with house-made tortilla chips and avocado slices.
Tomato Bruschetta
Whipped goat cheese, marinated heirloom tomatoes, basil, and olive oil.
Mini Crab Cakes
With remoulade, lemon zest, and microgreens.
Coconut Shrimp
Crispy coconut-battered shrimp with sweet mango-chili dipping sauce.
MAIN
Macadamia-Crusted Mahi Mahi
Mango-pineapple salsa, jasmine rice; seared to golden perfection. (GF)
Chargrilled Beef Tenderloin
Chimichurri, rosemary roasted potatoes, and chili-flake broccolini.
Honey-Glazed Lemon Herb Chicken
Over a brown rice–quinoa blend with roasted sweet potato and green goddess salad.
Stuffed Bell Peppers
Quinoa, peppers, onion, black beans, corn, tomato, and spices; optional cheese. (GF, Vegan option)
Lavender & Rosemary Rack of Lamb
Sous-vide, with Okinawan sweet potato mash, heirloom carrots, and thyme-infused butter. (GF)
Creamy Herb Risotto
White wine and Parmesan risotto topped with seared scallops, clams, lemon zest, and an orange-infusion drizzle.
DESSERTS
Vanilla Cream French Tart
Silky vanilla bean pastry cream, finished with fresh strawberries.
Raspberry Rose Tiramisu Trifle Cup
Rose-kissed mascarpone, raspberry purée, and tender ladyfingers.
Ube Cheesecake with Oreo Crust & Mango
Velvety ube cheesecake on an Oreo crust, topped with coconut cream, mango, and micro basil.
Coconut Mango Tiramisu Trifle Cup
Mango-soaked ladyfingers layered with coconut cream, fresh mango purée, and toasted coconut flakes.
Enjoy A $5,000 Recent Price Reduction Aboard Some Kind Of Wonderful!
*Discount already applied to current rates
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX | 9 PAX | 10 PAX | 11 PAX | 12 PAX |
|---|---|---|---|---|---|---|---|---|---|---|---|
| Summer 2025 | $33,000 | $34,000 | $35,000 | $36,000 | $37,000 | $38,000 | $39,000 | ||||
| Winter 2025 to 2026 | $33,000 | $34,000 | $35,000 | $36,000 | $37,000 | $38,000 | $39,000 | ||||
| Summer 2026 | $33,000 | $34,000 | $35,000 | $36,000 | $37,000 | $38,000 | $39,000 | ||||
| Winter 2026 to 2027 | $33,000 | $34,000 | $35,000 | $36,000 | $37,000 | $38,000 | $39,000 |
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
• Virgin Islands (USVI & BVI)
Base Port
• Yacht Haven Grande (YHG) – St. Thomas, USVI
• Additional pick-up/drop-off available at American Yacht Harbor (AYH), St. Thomas
• BVI ports available on request (Contact us for details)
Yacht Status & Operations
• Based in St. Thomas, USVI
• USVI pick-up/drop-off preferred
• BVI pick-ups/drop-offs accepted with advance approval
Customs Fees & Cruising Permits
• Included
Rates & Terms
Minimum charter nights
• 5-night minimum
• Shorter charters considered on request
Short-Term Charter Rate Calculations
• 6 nights = weekly rate ÷ 7 × 6
• 5 nights or less = weekly rate ÷ 6 × number of nights
Sleep Aboard Option
Enjoy a relaxed evening onboard before your charter begins.
• Offered at 50% of the daily rate
• Boarding available after 4:00 PM
• Includes snacks, welcome cocktails & continental breakfast
• Dinner ashore at guest expense
• Excludes Christmas & New Year’s weeks
Dining Options – The number of meals listed are based on a 7 night charter
Full-Board Plan – Great for guests who want a fully onboard culinary experience
• 7 breakfasts, 7 lunches & 7 dinners onboard
• Standard plan included in your charter rate
Half-Board Plan – Ideal for guests who enjoy dining ashore
• 7 breakfasts, 4 lunches & 3 dinners onboard
• 3 lunches & 4 dinners ashore (guest expense)
• $150 per person discount
Local Fare Meal Plan – A taste of Caribbean cuisine
• 7 breakfasts, 5 lunches & 6 dinners onboard
• 2 lunches & 1 dinner ashore (guest expense)
• $75 per person discount
Holiday Rates 2026 / 2027 Season
Holiday season pricing is full-board only, 7 nights, 48 hr turn between Christmas and New Year's
Christmas Week
• $43,000 | 2–8 guests
• Must end on or before December 26
New Year’s Week
• $47,000 | 2–8 guests
• May not start prior to December 27
Important Notes
• Charter waiver required in addition to standard contract
• Please inquire for BVI port availability due to annual limit
X
Available
X
Booked
X
Hold
X
Unavailable
- : Cat
- : 32 Feet
- : 7 Feet
- : 8
- : 2023
- : 2016
- : Fountaine Pajot
- : 10
- : 10-12
- : Twin 150 HP Volvo Northern Lights 17kw
- : Yes
- : No
- : Yacht offers Rendezvous Diving only
- : Matthew Jacobs
- : USA
- : No
- : 1339644
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | 3 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Wash Basins: | 4 |
| Heads: | 4 |
| Electric Heads: | 4 |
| Engine Details | |
|---|---|
| Twin 150 HP Volvo Northern Lights 17kw | |
| Fuel Consumption: | - |
| Cruising Speed: | 10 |
| Max Speed: | 10-12US Gall/Hr |
| Details | |
|---|---|
| Refit: | 2023 |
| 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: | - |
| # CD's: | - |
| Camcorder: | Yes |
| Books: | - |
| Board Games: | - |
| Sun Awning: | - |
| Deck Shower: | Yes |
| Bimini: | - |
| Water Maker: | Yes |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | Yes |
| # Dine In: | - |
| Minimum Age: | - |
| Generator: | yes 15Kw |
| Inverter: | 5000W |
| Voltages: | 220 Eur |
| Water Maker: | Yes |
| Water Cap: | 270 |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Inq |
| Nude: | Inq |
| Hairdryers: | Yes |
| # Port Hatches: | - |
| Guests Smokes: | Aft Sugar Scoops Only |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | No |
| Children Ok: | Yes |
| Hammock: | - |
| Windscoops: | - |
| Water Sports | |
|---|---|
| Dinghy size: | 14FT |
| Dinghy hp: | - |
| Dinghy # pax: | - |
| Water Skis Adult: | Yes |
| Water Skis Kids: | Yes |
| Jet Skis: | No |
| Wave Runners: | No |
| Kneeboard: | 1 |
| Windsurfer: | No |
| Snorkel Gear: | Yes |
| Tube: | 2 |
| Scurfer: | No |
| Wake Board: | 1 |
| Kayaks 1 Pax: | Yes |
| Kayaks (2 Pax): | - |
| Floating Mats: | Yes |
| Swim Platform: | - |
| Boarding Ladder (Loc/Type): | - |
| Sailing Dinghy: | - |
| Beach Games: | - |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | - |
Born and raised along the shores of Lake Michigan, Matt’s lifelong connection to the water began at an early age. His childhood summers were spent sailing and powerboating with family and friends across the Great Lakes and surrounding inland waters. A pivotal year spent sailing the East Coast and Bahamas with his family sparked a deeper love for the ocean—one that would go on to shape his life and career.
Since then, Matt has spent countless years boating and sailing the East Coast and Caribbean, with extensive time on the Chesapeake Bay, the Puget Sound, and the waters surrounding the Big Island of Hawai‘i. For the past five years, he has worked professionally as a boat captain in Hawai‘i, refining his skills and sharing his love for the ocean with others.
With a lifetime of experience on the water, Matt feels most at home at sea. His calm presence, adventurous spirit, and deep respect for the ocean shine through in every charter. He holds scuba certification and enjoys a wide range of outdoor activities, including freediving, spearfishing, biking, surfing, running, hiking, and yoga.
Always in search of the next adventure, Captain Matt is committed to creating a safe, fun, and unforgettable experience for every guest who steps aboard.
Chef Tiera
Chef Tiera brings a vibrant blend of Maui island roots, global inspiration, and heartfelt hospitality to the galley aboard Some Kind of Wonderful. Born and raised in Hawai‘i, she grew up surrounded by tropical abundance and developed a passion for cooking with fresh, organic produce and a true farm-to-table style.
Her menus are as colorful and diverse as her background. Guests can expect everything from creative vegan dishes bursting with flavor, to indulgent red meats marinated and cooked to perfection, to the freshest-caught seafood prepared with elegance. Tiera especially loves crafting bright ceviches, delicate sashimi, and tropical desserts that balance the natural sweetness of fruit with rich, indulgent touches.
Her flair extends beyond the plate—she’s known for mixing vibrant, island-inspired cocktails that pair perfectly with her meals and add a festive, refreshing note to every charter. With an eye for detail and a deep love for feeding people well, she curates every menu to reflect her guests preferences and to make each day onboard feel special.
Warm, creative, and always eager to share the aloha spirit, Tiera makes dining aboard Some Kind of Wonderful an experience that is both nourishing and indulgent—a true celebration of the sea and the islands.
DAY BREAK
Delicate Crêpes
Topped with rosemary-infused nectarine and honey syrup, served with creamy Greek yogurt and fresh nectarine slices.
Crispy Zucchini Fritters
Finished with a poached egg, Atlantic-caught smoked salmon, and whipped fresh tzatziki. (GF option)
Parmesan-Topped Spinach & Feta Muffins
Protein-packed breakfast muffins with a crispy super seed crust.
Classic Quiche
Smoky bacon, Gruyère, and fresh herbs in a flaky, buttery pastry crust.
Avocado Toast
Artisanal toast with heirloom tomatoes, Parmesan, hemp seeds, chili flakes, and a sprinkle of nasturtium petals.
MIDDAY
Seared Ahi Tuna BLT
Perfectly seared ahi tuna steak with crispy bacon, tomato, avocado, butter lettuce, and spicy mayo on a brioche bun.
Crispy Chicken Wrap
Crispy chicken, lettuce, tomato, avocado, red onion, and your choice of zesty ranch or spicy mayo in a toasted tortilla.
Cajun-Spiced Shrimp Tacos
Cabbage slaw, tropical salsa, avocado, cilantro crema, and fresh lime.
Green Goddess Bowl
Kale and red cabbage with olive oil and lemon, roasted chickpeas, quinoa, avocado, and grilled root vegetables, finished with green goddess dressing and optional Parmesan. (Vegan, GF)
Rainbow Spring Rolls
Fresh veggies, avocado, basil, and mint with tofu or shrimp. Served with spicy Thai peanut sauce.
HORS D’OEUVRES
Lemon-Massaged Kale Salad
Tender kale, red cabbage, and red onion in lemon and olive oil. (Vegan, GF)
Shaved Fennel & Parmesan Salad
Fennel, onion, pine nuts, and shaved Parmesan in lemon vinaigrette.
Seasonal Tropical Fruit Salad
Mango, pineapple, apple, and mint tossed in lime juice. (Vegan, GF)
Hamachi Carpaccio
Yellowtail sashimi with ponzu, yuzu, jalapeño, radish, and shiso. (GF)
Ceviche Trio
• Coconut Ceviche — Coconut meat, tomato, red onion, avocado, and lime in coconut milk. (Vegan, GF)
• Shrimp Ceviche — Poached shrimp with tomato, red onion, cilantro, and citrus. (GF)
• Fresh Catch Ceviche — Local fish with lime, red onion, tomato, and chili. (GF)
Served with house-made tortilla chips and avocado slices.
Tomato Bruschetta
Whipped goat cheese, marinated heirloom tomatoes, basil, and olive oil.
Mini Crab Cakes
With remoulade, lemon zest, and microgreens.
Coconut Shrimp
Crispy coconut-battered shrimp with sweet mango-chili dipping sauce.
MAIN
Macadamia-Crusted Mahi Mahi
Mango-pineapple salsa, jasmine rice; seared to golden perfection. (GF)
Chargrilled Beef Tenderloin
Chimichurri, rosemary roasted potatoes, and chili-flake broccolini.
Honey-Glazed Lemon Herb Chicken
Over a brown rice–quinoa blend with roasted sweet potato and green goddess salad.
Stuffed Bell Peppers
Quinoa, peppers, onion, black beans, corn, tomato, and spices; optional cheese. (GF, Vegan option)
Lavender & Rosemary Rack of Lamb
Sous-vide, with Okinawan sweet potato mash, heirloom carrots, and thyme-infused butter. (GF)
Creamy Herb Risotto
White wine and Parmesan risotto topped with seared scallops, clams, lemon zest, and an orange-infusion drizzle.
DESSERTS
Vanilla Cream French Tart
Silky vanilla bean pastry cream, finished with fresh strawberries.
Raspberry Rose Tiramisu Trifle Cup
Rose-kissed mascarpone, raspberry purée, and tender ladyfingers.
Ube Cheesecake with Oreo Crust & Mango
Velvety ube cheesecake on an Oreo crust, topped with coconut cream, mango, and micro basil.
Coconut Mango Tiramisu Trifle Cup
Mango-soaked ladyfingers layered with coconut cream, fresh mango purée, and toasted coconut flakes.
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX |
|---|---|---|---|---|---|---|---|
| Summer 2025 | $33,000 | $34,000 | $35,000 | $36,000 | $37,000 | $38,000 | $39,000 |
| Winter 2025 to 2026 | $33,000 | $34,000 | $35,000 | $36,000 | $37,000 | $38,000 | $39,000 |
| Summer 2026 | $33,000 | $34,000 | $35,000 | $36,000 | $37,000 | $38,000 | $39,000 |
| Winter 2026 to 2027 | $33,000 | $34,000 | $35,000 | $36,000 | $37,000 | $38,000 | $39,000 |
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
• Virgin Islands (USVI & BVI)
Base Port
• Yacht Haven Grande (YHG) – St. Thomas, USVI
• Additional pick-up/drop-off available at American Yacht Harbor (AYH), St. Thomas
• BVI ports available on request (Contact us for details)
Yacht Status & Operations
• Based in St. Thomas, USVI
• USVI pick-up/drop-off preferred
• BVI pick-ups/drop-offs accepted with advance approval
Customs Fees & Cruising Permits
• Included
Rates & Terms
Minimum charter nights
• 5-night minimum
• Shorter charters considered on request
Short-Term Charter Rate Calculations
• 6 nights = weekly rate ÷ 7 × 6
• 5 nights or less = weekly rate ÷ 6 × number of nights
Sleep Aboard Option
Enjoy a relaxed evening onboard before your charter begins.
• Offered at 50% of the daily rate
• Boarding available after 4:00 PM
• Includes snacks, welcome cocktails & continental breakfast
• Dinner ashore at guest expense
• Excludes Christmas & New Year’s weeks
Dining Options – The number of meals listed are based on a 7 night charter
Full-Board Plan – Great for guests who want a fully onboard culinary experience
• 7 breakfasts, 7 lunches & 7 dinners onboard
• Standard plan included in your charter rate
Half-Board Plan – Ideal for guests who enjoy dining ashore
• 7 breakfasts, 4 lunches & 3 dinners onboard
• 3 lunches & 4 dinners ashore (guest expense)
• $150 per person discount
Local Fare Meal Plan – A taste of Caribbean cuisine
• 7 breakfasts, 5 lunches & 6 dinners onboard
• 2 lunches & 1 dinner ashore (guest expense)
• $75 per person discount
Holiday Rates 2026 / 2027 Season
Holiday season pricing is full-board only, 7 nights, 48 hr turn between Christmas and New Year's
Christmas Week
• $43,000 | 2–8 guests
• Must end on or before December 26
New Year’s Week
• $47,000 | 2–8 guests
• May not start prior to December 27
Important Notes
• Charter waiver required in addition to standard contract
• Please inquire for BVI port availability due to annual limit
