STARRY NIGHT
STARRY NIGHT Yacht Charter
Step aboard Starry Night, a 2022 Lagoon 46 catamaran that redefines midsize luxury sailing. Designed for comfort and adventure, this stunning yacht offers an unparalleled boutique charter experience in the Virgin Islands. Whether you’re basking in the sun on the flybridge, lounging on the plush day beds, or unwinding under a sky full of stars, Starry Night ensures every moment at sea is one to remember.
Luxury Features
Starry Night offers an abundance of outdoor living spaces, allowing guests to soak in the breathtaking ocean views from multiple vantage points. Whether you’re stretched out on the bow beds, curled up on a cozy couch, or sipping a cocktail on the flybridge, this catamaran provides the ultimate setting for relaxation.
Inside, the yacht is equally inviting. Hosting up to six guests in three elegantly appointed queen cabins, each room is fully air-conditioned and features its own private en-suite bathroom with a separate shower. Every cabin is equipped with ocean views, convenient outlets, USB charging stations, and daily cabin service, ensuring your stay is as comfortable as it is luxurious.
Onboard Experience
Aboard Starry Night, every day is a new adventure. Your expert crew curates a seamless experience, offering customized dining with three gourmet meals per day, prepared with the freshest ingredients. Beyond exquisite cuisine, guests will enjoy daily excursions to secluded beaches, picturesque islands, and a variety of thrilling water activities.
The yacht is fully stocked for endless fun on the water. Guests can explore vibrant coral reefs with top-quality snorkel gear, glide effortlessly through the sea with two high-powered sea scooters, or float atop the gentle waves on an oversized floating dock. For thrill-seekers, tow-sports including tubing add an extra layer of excitement, while those looking for tranquility can enjoy stand-up paddleboarding or fishing with trolling gear. Additionally, Starry Night provides access to off-vessel experiences such as guided fishing tours, parasailing, kiteboarding, and rendezvous scuba diving.
Set Sail for an Unforgettable Journey
Starry Night offers the perfect combination of relaxation, luxury, and adventure in the Caribbean’s most sought-after sailing destinations. Whether you’re exploring secluded coves, indulging in gourmet dining, or embracing the thrill of the open sea, this exceptional yacht delivers an unforgettable experience. Book your charter today and let Starry Night take you on the adventure of a lifetime!
3 Queen cabins with ensuite bathrooms
| 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: | 26 Feet |
| Draft: | 4.3 Feet |
| Pax: | 6 |
| YearBuilt: | 2022 |
| Builder: | Lagoon |
| JetSkis: | No |
| Flag: | US Flag |
| SatTv: | No |
| RegNum: | 1319232 |
| 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 Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | No |
| Salon Stereo: | Yes |
| Sat Tv: | - |
| Camcorder: | No |
| Books: | No |
| Board Games: | Yes |
| Deck Shower: | Yes |
| Water Maker: | Yes |
| Special Diets: | Yes |
| Kosher: | Inq |
| BBQ: | Yes |
| Minimum Age: | Water Safe |
| Inverter: | Yes |
| Voltages: | 110 |
| Water Maker: | Yes |
| Ice Maker: | Yes |
| Sailing Instructions: | No |
| Internet Access: | Onboard WIFI |
| Hairdryers: | Yes |
| Guests Smokes: | Yes |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Hammock: | No |
| Water Sports | |
|---|---|
| Dinghy size: | 12ft Highfield |
| Dinghy hp: | 15hp |
| Water Skis Adult: | No |
| Water Skis Kids: | No |
| Jet Skis: | No |
| Kneeboard: | Yes |
| Windsurfer: | No |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | No |
| Wake Board: | No |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | No |
| Floating Mats: | Yes |
| Swim Platform: | No |
| Boarding Ladder (Loc/Type): | Yes |
| Sailing Dinghy: | No |
| Beach Games: | No |
| Fishing Gear: | Yes |
| Gear Type: | Trolling |
| Rods: | 2 |
CAPTAIN: Murray Hiscock
CHEF: Antigua (Tiggie) Steward
A dynamic duo
Murray, born and bred in South Africa and hailing from a family of sailors who represented South Africa at multiple world championships, he has saltwater in his veins. He discovered his passion for racing and commanding keelboats and Hobie cats, boat building, and yacht rigging alongside his father, embracing the ocean’s challenges from a young age. He brings extensive experience to the team as a qualified RYA Yacht Master, with two Atlantic crossings and multiple Southern Ocean races under his belt, a testament to his dedication and love for the sea. His love for the outdoors also extends to motocross, kayaking, mountain biking, and hiking.
Antigua, with roots in both South Africa and Annapolis, Maryland inherited her love for sailing from her father, a renowned professional sailor who holds a world record for a solo circumnavigation in an open-top 19 ft keelboat. From racing dinghies in her youth to commanding her own keelboat by the age of 14, Antigua brings a wealth of experience and a taste for adventure as the team’s chef and first mate.
Antigua developed a passion for cooking early on, inspired by her love for flavors and creativity in the kitchen.
Growing up in Annapolis, she honed her culinary skills alongside her sailing adventures, blending her expertise as a chef with her prowess as a sailor. From experimenting with fresh catches aboard her family’s boats to crafting delicious meals for her sailing crew, Antigua’s culinary creations are as adventurous and seasoned as her seafaring spirit. Her dedication to both the art of cooking and the thrill of the open water defines her as an integral part of the team, bringing enthusiasm and enjoyment to every charter.
Together, Murray and Antigua embody a blend of skill, passion, and a sense of adventure.
They look forward to welcoming you aboard for a memorable island vacation.
Tiggie's Sample Menu
All breakfasts will be served alongside seasonal fruit, a coffee/tea and fresh fruit juices.
Vegan, vegetarian, lactose- and gluten-free replacements available upon request.
Please inform your chef of any dietary restrictions/allergies before your arrival.
This menu is a sample and is subject to change depending on the availability of produce, personal preference and dietary restrictions.
Breakfast
Build your own bagels: freshly baked bagels, toasted and served with an assortment of toppings: scrambled egg, crispy bacon, turkey ham, smoked salmon, cream cheese, tomatoes, cucumber, pickles, red onion and capers
Classic French crepe with an egg cooked on top with syrup and cinnamon powdered sugar or a choice of classic French toast served with a drizzle or maple and bananas. Served with a side of hashbrowns
Toasted sourdough bread with a perfectly poached egg and crispy bacon, on a bed of smashed avocado. Topped with a sprinkle of goat’s cheese and red chilli flakes. Finished with a drizzle of balsamic glaze
Traditional Mediterranean Shakshuka with feta cheese, avocado and fresh cherry tomatoes. Served with fresh ciabatta and crispy bacon
Freshly baked croissants loaded with creamy spinach and scrambled egg, crispy bacon, crisp tomatoes, sauteed mushrooms and a slice of cheese
Perfectly poached egg on top of crispy bacon and a freshly baked English muffin finished with boat-made Hollandaise sauce
All American breakfast with sunny-side-up eggs, crispy bacon, fluffy pancakes and brioche waffles
Lunch
Blackened shrimp tacos with a fresh mango salsa in a flour tortilla. Served with tortilla chips, guacamole and fresh salsa
Mediterranean chicken served in a boat-made pita wrap with Greek salad and fresh tzatziki
Caprese chicken sandwich with mozzarella, tomato, basil and a balsamic glaze on top of grilled chicken on a French roll. Served alongside Chef Antiguia’s famous “Billy Goat Salad”
Maryland crab cake salad with tricoloured quinoa, seasonal vegetables and a boat-made Remoulade sauce
Tuna Poke Bowls: Freshly caught and marinated tuna served on white sticky rice with julienne vegetables and a siracha aioli
Slow-cooked BBQ pulled pork sliders with tangy coleslaw served on a sesame bun, alongside char-grilled corn and fresh-cut fries.
Appetizers
Cocktail prawns served over romaine lettuce, with a decadent cocktail sauce
Smoked salmon and cream cheese cucumber rolls
Caprese skewers with tomato, mozzarella and basil, drizzled with balsamic glaze
Crispy spring rolls with julienne vegetables, served with soy sauce and sweet chilli dipping sauces
Caramelised onion and brie phyllo pastry cups served on a bed of arugula with roasted walnuts.
Tomato and red onion bruschetta
Cauliflower cheese croquets served with black garlic aioli
Dinner
Mahi Mahi Thai red curry on coconut infused basmati rice with steamed broccolini and a mango salsa
Fillet Mangion with roast asparagus, fondant potatoes and a cranberry balsamic compote
A rich and creamy beef lasagna, layered with onions, garlic and ground beef and lathered in a succulent bechamel sauce topped with mozzarella. Served with a Caesar salad and roasted mixed vegetables
Honey mustard pork tenderloin served on a roast butternut puree with butter-parmesan green beans
Slow-cooked braised beef short rib with potato puree and cinnamon roasted carrots. Served with a red wine reduction
Creamy Cajun prawn linguine
Rack of lamb with Dijon mustard glaze and roast potatoes
Dessert
Traditional Key Lime Pie
Vanilla Crème Brule
Oreo Cheesecake
Boozy Tiramisu with Kahlua and Amaretto
South-African Peppermint Crisp Tart
Dark Chocolate Brownie with vanilla ice cream
Malva pudding with boat-made custard tart
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX |
|---|---|---|---|---|---|
| Winter 2024 to 2025 | $19,000 | $19,500 | $20,000 | $20,500 | $21,000 |
| Summer 2025 | $19,000 | $19,500 | $20,000 | $20,500 | $21,000 |
| Winter 2025 to 2026 | $20,000 | $20,500 | $21,000 | $21,500 | $22,000 |
| Summer 2026 | $20,000 | $20,500 | $21,000 | $21,500 | $22,000 |
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
Yacht is able to charter in the BVI
ST. Thomas pick-up and drop-off.
ST VINCENT AND THE GRENADINES
Yacht is available for charter in ST. Vincent and the Grenadines August 1 - August 22, 2025
CRUISING FEES:
Included
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 $24,000. Must end no later than Dec 27th.
NEW YEARS: Flat rate $27,000. 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
- : 26 Feet
- : 4.3 Feet
- : 6
- : 2022
- : Lagoon
- : No
- : No
- : Yacht offers Rendezvous Diving only
- : Murray Hiscock
- : US Flag
- : No
- : 1319232
| 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 (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
| Summer Area: | Caribbean Virgin Islands (US/BVI), Caribbean Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | No |
| Salon Stereo: | Yes |
| Sat Tv: | - |
| # of Videos: | - |
| # DVDs/Movies: | No |
| # CD's: | Yes |
| Camcorder: | No |
| Books: | No |
| Board Games: | Yes |
| Sun Awning: | No |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Water Maker: | Yes |
| Special Diets: | Yes |
| Kosher: | Inq |
| BBQ: | Yes |
| # Dine In: | 8 |
| Minimum Age: | Water Safe |
| Generator: | Yes |
| Inverter: | Yes |
| Voltages: | 110 |
| Water Maker: | Yes |
| Water Cap: | - |
| Ice Maker: | Yes |
| Sailing Instructions: | No |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Yes |
| Nude: | Inq |
| Hairdryers: | Yes |
| # Port Hatches: | Yes |
| Guests Smokes: | Yes |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | No |
| Children Ok: | Yes |
| Hammock: | No |
| Windscoops: | No |
| Water Sports | |
|---|---|
| Dinghy size: | 12ft Highfield |
| Dinghy hp: | 15hp |
| Dinghy # pax: | 8 |
| Water Skis Adult: | No |
| Water Skis Kids: | No |
| Jet Skis: | No |
| Wave Runners: | No |
| Kneeboard: | Yes |
| Windsurfer: | No |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | No |
| Wake Board: | No |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | No |
| Floating Mats: | Yes |
| Swim Platform: | No |
| Boarding Ladder (Loc/Type): | Yes |
| Sailing Dinghy: | No |
| Beach Games: | No |
| Fishing Gear: | Yes |
| Gear Type: | Trolling |
| Rods: | 2 |
CAPTAIN: Murray Hiscock
CHEF: Antigua (Tiggie) Steward
A dynamic duo
Murray, born and bred in South Africa and hailing from a family of sailors who represented South Africa at multiple world championships, he has saltwater in his veins. He discovered his passion for racing and commanding keelboats and Hobie cats, boat building, and yacht rigging alongside his father, embracing the ocean’s challenges from a young age. He brings extensive experience to the team as a qualified RYA Yacht Master, with two Atlantic crossings and multiple Southern Ocean races under his belt, a testament to his dedication and love for the sea. His love for the outdoors also extends to motocross, kayaking, mountain biking, and hiking.
Antigua, with roots in both South Africa and Annapolis, Maryland inherited her love for sailing from her father, a renowned professional sailor who holds a world record for a solo circumnavigation in an open-top 19 ft keelboat. From racing dinghies in her youth to commanding her own keelboat by the age of 14, Antigua brings a wealth of experience and a taste for adventure as the team’s chef and first mate.
Antigua developed a passion for cooking early on, inspired by her love for flavors and creativity in the kitchen.
Growing up in Annapolis, she honed her culinary skills alongside her sailing adventures, blending her expertise as a chef with her prowess as a sailor. From experimenting with fresh catches aboard her family’s boats to crafting delicious meals for her sailing crew, Antigua’s culinary creations are as adventurous and seasoned as her seafaring spirit. Her dedication to both the art of cooking and the thrill of the open water defines her as an integral part of the team, bringing enthusiasm and enjoyment to every charter.
Together, Murray and Antigua embody a blend of skill, passion, and a sense of adventure.
They look forward to welcoming you aboard for a memorable island vacation.
Tiggie's Sample Menu
All breakfasts will be served alongside seasonal fruit, a coffee/tea and fresh fruit juices.
Vegan, vegetarian, lactose- and gluten-free replacements available upon request.
Please inform your chef of any dietary restrictions/allergies before your arrival.
This menu is a sample and is subject to change depending on the availability of produce, personal preference and dietary restrictions.
Breakfast
Build your own bagels: freshly baked bagels, toasted and served with an assortment of toppings: scrambled egg, crispy bacon, turkey ham, smoked salmon, cream cheese, tomatoes, cucumber, pickles, red onion and capers
Classic French crepe with an egg cooked on top with syrup and cinnamon powdered sugar or a choice of classic French toast served with a drizzle or maple and bananas. Served with a side of hashbrowns
Toasted sourdough bread with a perfectly poached egg and crispy bacon, on a bed of smashed avocado. Topped with a sprinkle of goat’s cheese and red chilli flakes. Finished with a drizzle of balsamic glaze
Traditional Mediterranean Shakshuka with feta cheese, avocado and fresh cherry tomatoes. Served with fresh ciabatta and crispy bacon
Freshly baked croissants loaded with creamy spinach and scrambled egg, crispy bacon, crisp tomatoes, sauteed mushrooms and a slice of cheese
Perfectly poached egg on top of crispy bacon and a freshly baked English muffin finished with boat-made Hollandaise sauce
All American breakfast with sunny-side-up eggs, crispy bacon, fluffy pancakes and brioche waffles
Lunch
Blackened shrimp tacos with a fresh mango salsa in a flour tortilla. Served with tortilla chips, guacamole and fresh salsa
Mediterranean chicken served in a boat-made pita wrap with Greek salad and fresh tzatziki
Caprese chicken sandwich with mozzarella, tomato, basil and a balsamic glaze on top of grilled chicken on a French roll. Served alongside Chef Antiguia’s famous “Billy Goat Salad”
Maryland crab cake salad with tricoloured quinoa, seasonal vegetables and a boat-made Remoulade sauce
Tuna Poke Bowls: Freshly caught and marinated tuna served on white sticky rice with julienne vegetables and a siracha aioli
Slow-cooked BBQ pulled pork sliders with tangy coleslaw served on a sesame bun, alongside char-grilled corn and fresh-cut fries.
Appetizers
Cocktail prawns served over romaine lettuce, with a decadent cocktail sauce
Smoked salmon and cream cheese cucumber rolls
Caprese skewers with tomato, mozzarella and basil, drizzled with balsamic glaze
Crispy spring rolls with julienne vegetables, served with soy sauce and sweet chilli dipping sauces
Caramelised onion and brie phyllo pastry cups served on a bed of arugula with roasted walnuts.
Tomato and red onion bruschetta
Cauliflower cheese croquets served with black garlic aioli
Dinner
Mahi Mahi Thai red curry on coconut infused basmati rice with steamed broccolini and a mango salsa
Fillet Mangion with roast asparagus, fondant potatoes and a cranberry balsamic compote
A rich and creamy beef lasagna, layered with onions, garlic and ground beef and lathered in a succulent bechamel sauce topped with mozzarella. Served with a Caesar salad and roasted mixed vegetables
Honey mustard pork tenderloin served on a roast butternut puree with butter-parmesan green beans
Slow-cooked braised beef short rib with potato puree and cinnamon roasted carrots. Served with a red wine reduction
Creamy Cajun prawn linguine
Rack of lamb with Dijon mustard glaze and roast potatoes
Dessert
Traditional Key Lime Pie
Vanilla Crème Brule
Oreo Cheesecake
Boozy Tiramisu with Kahlua and Amaretto
South-African Peppermint Crisp Tart
Dark Chocolate Brownie with vanilla ice cream
Malva pudding with boat-made custard tart
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX |
|---|---|---|---|---|---|
| Winter 2024 to 2025 | $19,000 | $19,500 | $20,000 | $20,500 | $21,000 |
| Summer 2025 | $19,000 | $19,500 | $20,000 | $20,500 | $21,000 |
| Winter 2025 to 2026 | $20,000 | $20,500 | $21,000 | $21,500 | $22,000 |
| Summer 2026 | $20,000 | $20,500 | $21,000 | $21,500 | $22,000 |
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
Yacht is able to charter in the BVI
ST. Thomas pick-up and drop-off.
ST VINCENT AND THE GRENADINES
Yacht is available for charter in ST. Vincent and the Grenadines August 1 - August 22, 2025
CRUISING FEES:
Included
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 $24,000. Must end no later than Dec 27th.
NEW YEARS: Flat rate $27,000. Must begin no sooner than Dec 28th.
CHILDREN'S DISCOUNT:
$200 discount per child under aged 12 up to a max of 3 children.
