Stella Mare
Award Winner! 2025 Best In Show 50-60’– Brand New Lagoon 55 | 8-Passenger Luxury Crewed Yacht Charter in the BVI
STELLA MARE is a stunning brand-new Lagoon 55 designed for elevated comfort, modern styling, and airy outdoor living—perfect for all-inclusive crewed yacht charters in the British Virgin Islands. With contemporary interiors, exceptional deck spaces, and a world-class crew, Stella Mare delivers a boutique luxury escape through the turquoise waters of the BVI.
⭐ Cabin Layout & Guest Accommodation
STELLA MARE welcomes up to 8 guests in 4 luxurious cabins, each with en-suite bathrooms:
- 1 Master King Suite – extra width, premium mattress, large bathroom, and private seating
- 3 Queen Guest Cabins – equally elegant, ideal for couples or families
- All cabins include independent A/C, soft lighting, high-end linens, and generous storage
The equal-comfort layout makes Stella Mare ideal for four couples, families, or mixed groups wanting both privacy and style.
⭐ Key Features & Highlights
- Spacious flybridge with sun loungers, shaded dining, and stunning 360° views
- Elegant aft cockpit with large dining table and lounge for breezy meals
- Signature forward lounge with sofa seating & sunken cockpit
- Oversized windows for a bright, airy salon that blends seamlessly with outdoor living
- Superior Lagoon sailing performance with exceptional stability
⭐ Water Toys & On-Board Entertainment
STELLA MARE is fully equipped with premium water toys, offering fun for every style of traveler:
- 2 Stand-Up Paddleboards
- Snorkeling gear for all guests
- Towable tube & floating mats
- Beach toys and games
- High-quality tender for watersports and island explorations
Whether you’re exploring calm snorkeling sites, paddling at sunset, or relaxing in quiet coves, Stella Mare brings the full BVI vacation experience to life.
⭐ ✨ Brand New Build – Modern Comfort, Luxury & Quiet Efficiency
As a brand-new Lagoon 55, STELLA MARE features:
- Next-generation hull design for smoother sailing
- Ultra-quiet, energy-efficient systems
- Upgraded A/C & noise-reducing insulation
- State-of-the-art electronics and navigation systems
Her modern engineering ensures cool cabins, low noise levels, and an exceptionally smooth charter experience—a standout in the BVI fleet.
⭐ Who STELLA MARE Is Perfect For
- Couples seeking equal queen cabins and upscale amenities
- Families who want spacious deck areas and plenty of water toys
- Groups celebrating milestones, birthdays, anniversaries, or multi-island adventures
- Travelers who want a brand-new luxury catamaran with a boutique resort feel
Explore iconic BVI highlights such as Virgin Gorda, The Baths, Anegada, Norman Island, Cooper Island, and Jost Van Dyke aboard one of the BVI’s newest and most stylish catamarans.
SEO-Optimized Meta Description (155–160 characters)
STELLA MARE, a new Lagoon 55 in the BVI, offers 4 en-suite cabins, flybridge luxury, water toys, and modern comfort for all-inclusive crewed yacht charters.
Embark on an unparalleled luxury crewed sailing experience aboard this brand new 2026 model, Stella Mare, in the British Virgin Islands. This state-of-the-art catamaran features four spacious guest cabins—each with en-suite bathrooms—accommodating up to eight guests in supreme comfort. The dedicated crew occupies the midship cabin, ensuring personalized service throughout your journey. Designed with discerning travelers in mind, the Lagoon 55 seamlessly blends elegant interiors with expansive outdoor spaces, offering a perfect setting for relaxation and adventure amidst the Caribbean’s stunning views.
Interior Features
Elegant Cabins: Four guest cabins, each with en-suite bathrooms and separate showers, are designed with horizontal lines to blend with the horizon, create a sense of harmony and relaxation.
Spacious Saloon: The heart of onboard living, featuring large overhead skylights and panoramic windows that flood the space with natural light and offer breathtaking views of the surrounding seascape.
Entertainment Systems: Stereo and projector for entertainment
Modern Conveniences: Water maker & Ice maker for that Caribbean heat!
Climate Control: Air conditioning and fans in the saloon and cabins ensure a comfortable environment throughout
Incredible Coffee Machine: Perfect for your morning cuppa or afternoon brew on the bow!
Exterior Features
Flybridge Lounge: The expansive flybridge offers a wet bar and fridge, ample seating, sunbathing areas, and a composite hardtop bimini with LED lighting, creating an ideal space for socializing and relaxation both during the day and at night
Aft Terrace: Featuring uninterrupted views off the stern, loungers, two tables, an ice maker, fridge, sink, and a gas grill, the aft cockpit serves as a versatile outdoor dining and entertainment area
Hydraulic Swim Platform: The tenderlift hydraulic platform allows for easy water access
Foredeck Lounge: A comfortable C-shaped sofa with multiconfigurational opportunities, complemented by a foldable sunshade, offering a cozy and shaded area to unwind.
Outdoor Shower: A hot/cold deck shower is conveniently located on the transom, perfect for rinsing off after swimming or water sports.
Premium Watertoys: The perfect balance of adrenaline-fuelling and relaxation-inducing!
Exterior Decking: All exterior decking is cork offering cool comfort on the feet, even in the Caribbean heat!
With its combination of luxurious amenities, spacious design, and attentive crew, the Lagoon 55 offers an exceptional charter experience in the British Virgin Islands. Whether you’re seeking relaxation, adventure, or a bit of both, this catamaran provides the perfect platform for an unforgettable sailing vacation.
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | 4 |
| Single Cabins: | 1 |
| Showers: | - |
| Electric Heads: | - |
| Engine Details | |
|---|---|
| - | |
| Fuel Consumption: | - |
| Cruising Speed: | - |
| Max Speed: | - |
| Details | |
|---|---|
| Type: | Cat |
| Beam: | 30 Feet |
| Draft: | 5 Feet |
| Pax: | 8 |
| YearBuilt: | 2025 |
| Builder: | Lagoon |
| Flag: | USA |
| RegNum: | TBA |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (BVI) |
| Summer Area: | Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (BVI) |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | - |
| Camcorder: | - |
| Books: | - |
| Board Games: | Yes |
| Deck Shower: | - |
| Water Maker: | - |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | - |
| Minimum Age: | - |
| Inverter: | - |
| Voltages: | - |
| Water Maker: | - |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Hairdryers: | Yes |
| Guests Smokes: | - |
| Crew Smokes: | Inq |
| Pets Aboard: | No |
| Hammock: | - |
| Water Sports | |
|---|---|
| Dinghy size: | Highfield 14ft |
| Dinghy hp: | 60hp |
| Water Skis Adult: | Yes |
| Water Skis Kids: | - |
| Jet Skis: | - |
| Kneeboard: | - |
| Windsurfer: | - |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | - |
| Wake Board: | 1 |
| Kayaks 1 Pax: | - |
| Kayaks (2 Pax): | - |
| Floating Mats: | - |
| Swim Platform: | Yes - hydraulic |
| Boarding Ladder (Loc/Type): | - |
| Sailing Dinghy: | - |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | - |
At 18, I returned home to the BVI and began my journey in the marine industry, taking on a variety of roles aboard local vessels and building hands-on experience along the way. Over time, I developed a strong foundation in seamanship, guest service, and yacht operations.
Now, as a captain, I take great pride in sharing the beauty of the BVI with guests guiding them through the islands and helping create unforgettable experiences on the water.
IYT 200tonne
STCW
Matea Kosovic - My culinary journey began in the heart of my home of Croatia, where cooking and sharing meals with loved ones sparked my passion for food. Inspired by my mum's recipes, I developed a creative flair by adding my own unique twist to her dishes.
This early love for cooking set the foundation for my career. As I matured, my interest in health and fitness deepened, prompting me to pursue a Bachelor of Nutrition Science degree. This academic journey expanded my understanding of the intricate relationship between nutrition and culinary arts, fueling my passion even further.
I am dedicated to crafting balanced, healthy, yet delicious meals that not only nourish the body but also delight the senses.
We look forward to welcoming you aboard Stella Mare!
Matea's Menu Onboard Stella Mare
BREAKFAST
Eggs Benedict
Perfectly poached eggs served on toasted English muffins with crispy prosciutto OR
smoked salmon, topped with velvety hollandaise sauce and a sprinkle of chives.
Seasonal Vegetable Frittata
A fluffy frittata brimming with seasonal vegetables, served on a bed of roasted cherry tomatoes with a drizzle of balsamic glaze and a side of mixed greens.
Homemade Bagel Board Spread
An assortment of freshly baked bagels served with whipped cream cheese, smoked salmon, capers, sliced tomatoes, cucumbers, red onions, and a variety of spreads including avocado mash and berry compote.
Brown Butter Biscoff Banana Pancakes
Irrisistably light and fluffy banana pancakes, drizzled with warm indulgent Biscoff spread, Dulce De Leche; topped with Banana Slices and sprinkled with crushed toasted pecans.
Halloumi Avocado Stack
Grilled halloumi stacked with smashed avocado; layered with whipped Persian feta and pickled beetroot.
Topped with microgreens and a sprinkle of dukkah, served on toasted sourdough.
Morning Glory Breakfast Bowl
Scrambled eggs with pecorino & chives, bacon, potato & chive hash, lime ranch dipping sauce, kale, marinated
Persian feta, pickled onions, avocado, toasted sourdough
LUNCH
Mahi Mahi Tacos
Grilled Mahi Mahi topped with fresh mango salsa, shredded cabbage, and a zesty lime crema, served on warm corn tortillas with a side of tortilla chips and housemade pico de gallo.
Pulled Pork Bao Buns
Tender pulled pork nestled in fluffy steamed bao buns, drizzled with spicy chili crisp oil and paired with a refreshing Asian cucumber salad for a perfect balance of heat and coolness.
Ahi Tuna Poke Bowl
Sashimi-grade Ahi tuna marinated in a soy-sesame sauces, served over sushi rice with avocado, edamame, cucumber, and seaweed salad, garnished with sesame seeds and crispy wanton strips.
Mediterranean Spread
An assortment of homemade flatbreads served with a trio of dips: creamy hummus, smoky baba ganoush, and tangy tzatziki, accompanied by marinated olives and fresh vegetable crudites. Served with tender lamb and beef skewers, seasoned with Mediterranean spices and grilled to perfection for a savory, succulent addition.
Miso Pumpkin and Chicken Salad Bowl
Smoked miso roasted pumpkin, yuzu sesame seeds, grilled chipotle chicken, macadamia hummus, pickled onions, almonds, charred corn, zucchini & faro salad with fresh lime dressing
Crispy Chicken Pretzel Burger
Crispy buttermilk-fried chicken breast layered with lettuce, tomato, pickles, and a smoky honey mustard sauce, served on a soft pretzel bun with a side of seasoned waffle fries.
CANAPES
Herb-Whipped Feta Crostini
Silky whipped feta layered on toasted artisan crostini drizzled with hot honey and fresh thyme, crowned with crispy prosciutto.
Roasted Tomato Bruschetta
Heirloom roasted tomatoes atop rustic bread, accented with crushed pistachios and a delicate balsamic crema.
Mediterranean Warm Artichoke Feta Dip
Velvety baked feta blended with artichoke sundried tomatoes and Mediterranean herbs, served with warm, crisp pita chips.
Charcuterie Board
A refined assortment of cured meats, aged cheeses, marinated olives, and seasonal accompaniments.
Coconut Shrimp with a Thai Chilli Mango Chutney
Golden coconut-crusted shrimp paired with a sweet and spicy bang bang sauce for a vibrant finish.
Mexican Trio Dip
A trio of house-made guacamole, fire-roasted salsa, and creamy queso, served
with warm, seasoned tortilla chips.
Shrimp Ceviche with Avocado and Local Mango
Fresh citrus-marinated shrimp tossed with ripe avocado, sweet mango, red onion cilantro, and a hint ofj alapeno.S ervedc hilledw ith a brightl ime dressing for a refreshing tropical twist.
DINNER
Red Wine Braised Beef Short Ribs
Tender fall-off-the-bone beef short ribs braised in rich red wine sauce, served with a silky cauliflower parsnip puree and hot honey roasted rainbow carrots for a perfect balance of savory and sweet.
Filet Mignon
Perfectly seared filet mignon served with roasted garlic fingerling potatoes on a bed of vibrant romesco sauce, topped with a fresh gremolata for a burst of citrusy herbs.
Pistachio-CrustedS almon with Parmesan Risotto
Oven-roasted salmon encrusted with crushed pistachios, served atop a creamy Parmesan risotto. Finished with a drizzle of lemon beurre blanc and a touch of fresh herbs for a delicate, nutty elegance.
Pan-Seared Snapper with Champagne Beurre Blanc
Crisp-skinned snapper served over a bed of wilted spinach and roasted fingerling potatoes, finished with a delicate Champagne beurre blanc and a sprinkle of fresh chives for a bright, velvety finish.
Blackened Miso Cod
Flaky miso-marinated cod, seared to perfection with a flavorful blackened crust. Served with black wild rice infused with coconut and a refreshing radish and cucumber salad.
Slow Cooked Sausage Ragu with Fresh Herbs
Artisanal Italian sausage gently braised in a velvety tomato and Barola reduction, enriched with fresh herbs and finished with aged Parmigiana Reggiano with fresh pappardelle pasta
DESSERTS
Apple Crumble
Warm, spiced apple crumble topped with a golden, buttery streusel. Served with a sticky toffee caramel sauce and a scoop of creamy vanilla bean ice cream.
Indulgent Nutella Chocolate Lava Brownie
Rich fudgy Nutella-infused chocolate brownie served warm, accompanied by a dollop of fresh mascarpone and a medley of seasonal berries for a perfect balance of sweetness and tartness.
Banoffee Trifle
Layered dessert cups featuring caramelized banana, freshed whipped cream, luscious caramel sauce and crunch Biscoff crumbs, topped with chocolate shavings for a delightful mix of textures and flavours.
Key Lime Pie
A refreshing and tangy key lime pie made with locally sourced key limes, set atop a buttery graham cracker crust and topped with fluffy whipped cream.
Hazelnut Tiramisu
A decadent twist on the Italianc lassic-layers of espresso-soaked ladyfingers, rich mascarpone cream, and a hint of Frangelico liqueur for a smooth hazelnut finish. Garnished with cocoa and dark chocolate shavings.
Oreo Chocolate Filled Tart
A decadent Oreo biscuit crust filled with a silky Belgian chocolate ganache, finished with a glossy dark chocolate glaze and fresh raspberries
$35,000 | 1-8 Guests | All-Inclusive | 7-night min | BVI
Applies to dates between the 2nd-18th December 2025.
Brand new Lagoon 55 | Stella Mare
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX | 9 PAX | 10 PAX | 11 PAX | 12 PAX |
|---|---|---|---|---|---|---|---|---|---|---|---|
| Winter 2025 to 2026 | $37,000 | $37,500 | $38,000 | $38,500 | $39,000 | $39,500 | $40,000 | ||||
| Summer 2026 | $37,000 | $37,500 | $38,000 | $38,500 | $39,000 | $39,500 | $40,000 | ||||
| Winter 2026 to 2027 | $39,000 | $39,500 | $40,000 | $40,500 | $41,000 | $41,500 | $42,000 | ||||
| Summer 2027 | $39,000 | $39,500 | $40,000 | $40,500 | $41,000 | $41,500 | $42,000 |
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
Applies to dates between the 2nd-18th December 2025.
HOLIDAY RATES
Christmas 2025: $45,000 must finish no later than 26 December
New Year 2025: $50,000 must start no earlier than 28 December 7 night minimum
SLEEP ABOARD: 50% of the daily rate. Boarding from 4 PM. Guests to dine off the yacht that evening at their expense. Available upon request. Not available over Christmas and NY charters.
HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense. Discount of $150 per person off the 7 night rate.
Minimum 5-nights, inquire for less;
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;
Military discounts offered, please inquire.
X
Available
X
Booked
X
Hold
X
Unavailable
- : Cat
- : 30 Feet
- : 5 Feet
- : 8
- : 2025
- : Lagoon
- : Yacht offers Rendezvous Diving only
- : Ariel Thrasher
- : USA
- : TBA
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | 4 |
| Single Cabins: | 1 |
| Showers: | - |
| Wash Basins: | - |
| Heads: | 4 |
| Electric Heads: | - |
| 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 (BVI) |
| Summer Area: | Caribbean Virgin Islands (US/BVI), 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: | - |
| Books: | - |
| Board Games: | Yes |
| Sun Awning: | - |
| Deck Shower: | - |
| Bimini: | - |
| Water Maker: | - |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | - |
| # Dine In: | - |
| Minimum Age: | - |
| Generator: | Yes |
| Inverter: | - |
| Voltages: | - |
| Water Maker: | - |
| Water Cap: | - |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Inq |
| Nude: | No |
| Hairdryers: | Yes |
| # Port Hatches: | - |
| Guests Smokes: | - |
| Crew Smokes: | Inq |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | - |
| Children Ok: | Yes |
| Hammock: | - |
| Windscoops: | - |
| Water Sports | |
|---|---|
| Dinghy size: | Highfield 14ft |
| Dinghy hp: | 60hp |
| Dinghy # pax: | 8 |
| Water Skis Adult: | Yes |
| Water Skis Kids: | - |
| Jet Skis: | - |
| Wave Runners: | - |
| Kneeboard: | - |
| Windsurfer: | - |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | - |
| Wake Board: | 1 |
| Kayaks 1 Pax: | - |
| Kayaks (2 Pax): | - |
| Floating Mats: | - |
| Swim Platform: | Yes - hydraulic |
| Boarding Ladder (Loc/Type): | - |
| Sailing Dinghy: | - |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | - |
At 18, I returned home to the BVI and began my journey in the marine industry, taking on a variety of roles aboard local vessels and building hands-on experience along the way. Over time, I developed a strong foundation in seamanship, guest service, and yacht operations.
Now, as a captain, I take great pride in sharing the beauty of the BVI with guests guiding them through the islands and helping create unforgettable experiences on the water.
IYT 200tonne
STCW
Matea Kosovic - My culinary journey began in the heart of my home of Croatia, where cooking and sharing meals with loved ones sparked my passion for food. Inspired by my mum's recipes, I developed a creative flair by adding my own unique twist to her dishes.
This early love for cooking set the foundation for my career. As I matured, my interest in health and fitness deepened, prompting me to pursue a Bachelor of Nutrition Science degree. This academic journey expanded my understanding of the intricate relationship between nutrition and culinary arts, fueling my passion even further.
I am dedicated to crafting balanced, healthy, yet delicious meals that not only nourish the body but also delight the senses.
We look forward to welcoming you aboard Stella Mare!
Matea's Menu Onboard Stella Mare
BREAKFAST
Eggs Benedict
Perfectly poached eggs served on toasted English muffins with crispy prosciutto OR
smoked salmon, topped with velvety hollandaise sauce and a sprinkle of chives.
Seasonal Vegetable Frittata
A fluffy frittata brimming with seasonal vegetables, served on a bed of roasted cherry tomatoes with a drizzle of balsamic glaze and a side of mixed greens.
Homemade Bagel Board Spread
An assortment of freshly baked bagels served with whipped cream cheese, smoked salmon, capers, sliced tomatoes, cucumbers, red onions, and a variety of spreads including avocado mash and berry compote.
Brown Butter Biscoff Banana Pancakes
Irrisistably light and fluffy banana pancakes, drizzled with warm indulgent Biscoff spread, Dulce De Leche; topped with Banana Slices and sprinkled with crushed toasted pecans.
Halloumi Avocado Stack
Grilled halloumi stacked with smashed avocado; layered with whipped Persian feta and pickled beetroot.
Topped with microgreens and a sprinkle of dukkah, served on toasted sourdough.
Morning Glory Breakfast Bowl
Scrambled eggs with pecorino & chives, bacon, potato & chive hash, lime ranch dipping sauce, kale, marinated
Persian feta, pickled onions, avocado, toasted sourdough
LUNCH
Mahi Mahi Tacos
Grilled Mahi Mahi topped with fresh mango salsa, shredded cabbage, and a zesty lime crema, served on warm corn tortillas with a side of tortilla chips and housemade pico de gallo.
Pulled Pork Bao Buns
Tender pulled pork nestled in fluffy steamed bao buns, drizzled with spicy chili crisp oil and paired with a refreshing Asian cucumber salad for a perfect balance of heat and coolness.
Ahi Tuna Poke Bowl
Sashimi-grade Ahi tuna marinated in a soy-sesame sauces, served over sushi rice with avocado, edamame, cucumber, and seaweed salad, garnished with sesame seeds and crispy wanton strips.
Mediterranean Spread
An assortment of homemade flatbreads served with a trio of dips: creamy hummus, smoky baba ganoush, and tangy tzatziki, accompanied by marinated olives and fresh vegetable crudites. Served with tender lamb and beef skewers, seasoned with Mediterranean spices and grilled to perfection for a savory, succulent addition.
Miso Pumpkin and Chicken Salad Bowl
Smoked miso roasted pumpkin, yuzu sesame seeds, grilled chipotle chicken, macadamia hummus, pickled onions, almonds, charred corn, zucchini & faro salad with fresh lime dressing
Crispy Chicken Pretzel Burger
Crispy buttermilk-fried chicken breast layered with lettuce, tomato, pickles, and a smoky honey mustard sauce, served on a soft pretzel bun with a side of seasoned waffle fries.
CANAPES
Herb-Whipped Feta Crostini
Silky whipped feta layered on toasted artisan crostini drizzled with hot honey and fresh thyme, crowned with crispy prosciutto.
Roasted Tomato Bruschetta
Heirloom roasted tomatoes atop rustic bread, accented with crushed pistachios and a delicate balsamic crema.
Mediterranean Warm Artichoke Feta Dip
Velvety baked feta blended with artichoke sundried tomatoes and Mediterranean herbs, served with warm, crisp pita chips.
Charcuterie Board
A refined assortment of cured meats, aged cheeses, marinated olives, and seasonal accompaniments.
Coconut Shrimp with a Thai Chilli Mango Chutney
Golden coconut-crusted shrimp paired with a sweet and spicy bang bang sauce for a vibrant finish.
Mexican Trio Dip
A trio of house-made guacamole, fire-roasted salsa, and creamy queso, served
with warm, seasoned tortilla chips.
Shrimp Ceviche with Avocado and Local Mango
Fresh citrus-marinated shrimp tossed with ripe avocado, sweet mango, red onion cilantro, and a hint ofj alapeno.S ervedc hilledw ith a brightl ime dressing for a refreshing tropical twist.
DINNER
Red Wine Braised Beef Short Ribs
Tender fall-off-the-bone beef short ribs braised in rich red wine sauce, served with a silky cauliflower parsnip puree and hot honey roasted rainbow carrots for a perfect balance of savory and sweet.
Filet Mignon
Perfectly seared filet mignon served with roasted garlic fingerling potatoes on a bed of vibrant romesco sauce, topped with a fresh gremolata for a burst of citrusy herbs.
Pistachio-CrustedS almon with Parmesan Risotto
Oven-roasted salmon encrusted with crushed pistachios, served atop a creamy Parmesan risotto. Finished with a drizzle of lemon beurre blanc and a touch of fresh herbs for a delicate, nutty elegance.
Pan-Seared Snapper with Champagne Beurre Blanc
Crisp-skinned snapper served over a bed of wilted spinach and roasted fingerling potatoes, finished with a delicate Champagne beurre blanc and a sprinkle of fresh chives for a bright, velvety finish.
Blackened Miso Cod
Flaky miso-marinated cod, seared to perfection with a flavorful blackened crust. Served with black wild rice infused with coconut and a refreshing radish and cucumber salad.
Slow Cooked Sausage Ragu with Fresh Herbs
Artisanal Italian sausage gently braised in a velvety tomato and Barola reduction, enriched with fresh herbs and finished with aged Parmigiana Reggiano with fresh pappardelle pasta
DESSERTS
Apple Crumble
Warm, spiced apple crumble topped with a golden, buttery streusel. Served with a sticky toffee caramel sauce and a scoop of creamy vanilla bean ice cream.
Indulgent Nutella Chocolate Lava Brownie
Rich fudgy Nutella-infused chocolate brownie served warm, accompanied by a dollop of fresh mascarpone and a medley of seasonal berries for a perfect balance of sweetness and tartness.
Banoffee Trifle
Layered dessert cups featuring caramelized banana, freshed whipped cream, luscious caramel sauce and crunch Biscoff crumbs, topped with chocolate shavings for a delightful mix of textures and flavours.
Key Lime Pie
A refreshing and tangy key lime pie made with locally sourced key limes, set atop a buttery graham cracker crust and topped with fluffy whipped cream.
Hazelnut Tiramisu
A decadent twist on the Italianc lassic-layers of espresso-soaked ladyfingers, rich mascarpone cream, and a hint of Frangelico liqueur for a smooth hazelnut finish. Garnished with cocoa and dark chocolate shavings.
Oreo Chocolate Filled Tart
A decadent Oreo biscuit crust filled with a silky Belgian chocolate ganache, finished with a glossy dark chocolate glaze and fresh raspberries
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX |
|---|---|---|---|---|---|---|---|
| Winter 2025 to 2026 | $37,000 | $37,500 | $38,000 | $38,500 | $39,000 | $39,500 | $40,000 |
| Summer 2026 | $37,000 | $37,500 | $38,000 | $38,500 | $39,000 | $39,500 | $40,000 |
| Winter 2026 to 2027 | $39,000 | $39,500 | $40,000 | $40,500 | $41,000 | $41,500 | $42,000 |
| Summer 2027 | $39,000 | $39,500 | $40,000 | $40,500 | $41,000 | $41,500 | $42,000 |
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
Applies to dates between the 2nd-18th December 2025.
HOLIDAY RATES
Christmas 2025: $45,000 must finish no later than 26 December
New Year 2025: $50,000 must start no earlier than 28 December 7 night minimum
SLEEP ABOARD: 50% of the daily rate. Boarding from 4 PM. Guests to dine off the yacht that evening at their expense. Available upon request. Not available over Christmas and NY charters.
HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense. Discount of $150 per person off the 7 night rate.
Minimum 5-nights, inquire for less;
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;
Military discounts offered, please inquire.
