Synergy

$31,500 - $34,500 / WEEK
spacious living
Alfresco dining
Master Cabin
Queen Cabin
Guest Twin
Master Bathroom
Wide beam
Comfortable hard deck throughout
Spacious Fly Bridge
Hard deck bow with lots of seating
Docked
Chefs Kitchen
E-Foil on board
Lost of toys!
Comfortable saloon with TV
Fully equipped coffee station

Synergy's unique design emphasizes comfort, from our spacious living areas to the expansive decks that provide panoramic views of the sea and islands. Seamlessly blending interior living with the option of alfresco entertaining, allowing guests to enjoy natural tropical breezes and an open concept living experience while on board. Synergy has four queen cabins. Three cabins are ensuite with dry heads and the starboard aft cabin has a wet head. All cabins have: foam mattress toppers, hairdryers, ocean friendly toiletries, guest robes, TVs (Netflix/Hulu), fans, personal cabin controlled AC, USB ports and 110V sockets. Crew cabin is the twin midship cabin.

BUILT/REFIT
YEAR
2020
YACHT
LENGTH
55 Ft
NUMBER OF
CABINS
4
NUMBER OF
GUESTS
8
TOTAL
CREW
2
CHARGES
FROM
$31,500
Accommodations
Cabins: 4
Queen: 4
Single Cabins: 1
Showers: 4
Electric Heads: 5
Engine Details
Yanmar 80HP
Fuel Consumption: -
Cruising Speed: 7 knots
Max Speed: 9 knotsUS Gall/Hr
Details
Type: Cat
Beam: 29 Feet
Draft: 4.11 Feet
Pax: 8
YearBuilt: 2020
Builder: Bali Catamarans
Engines: Yanmar 80HP
JetSkis: No
Flag: USA
SatTv: No
RegNum: 1311975
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: Fish ID
Board Games: Yes
Deck Shower: Yes
Water Maker: Yes
Special Diets: Yes
Kosher: Inq
BBQ: Yes
Minimum Age: ideally children who can swim
Inverter: -
Voltages: -
Water Maker: Yes
Ice Maker: Yes
Sailing Instructions: -
Internet Access: Onboard WIFI
Hairdryers: Yes
Guests Smokes: Sugar Scoops Only
Crew Smokes: No
Pets Aboard: No
Hammock: Yes
Water Sports
Dinghy size: Gala Viking 360 Center Console
Dinghy hp: 40 HP Mercury
Water Skis Adult: No
Water Skis Kids: No
Jet Skis: No
Kneeboard: No
Windsurfer: No
Snorkel Gear: Yes
Tube: Yes
Scurfer: No
Wake Board: Yes
Kayaks 1 Pax: No
Kayaks (2 Pax): No
Floating Mats: Yes
Swim Platform: Stern
Boarding Ladder (Loc/Type): Stern
Sailing Dinghy: -
Beach Games: Yes
Fishing Gear: Yes
Gear Type: Trolling and Casting
Rods: 2
Captain
Jacob Beman
Nation: American
Languages: English
Chef/First Mate
Alex Robertson
Nation: American
Jacob and Alex met in 2017 working on the deep blue Mediterranean waters. The culture, vibrance and excitement of the Mediterranean season kept them coming back for more, until the Caribbean called their names in 2019. Both based in the USVI they ran private catamarans separately, each growing and developing their own style and momentum, but still remaining close in friendship and in their understanding of what an amazing charter looks like, and how best to run a term charter boat.

Captain Jacob grew up in the Chicago suburbs but left the Midwest for California after college. It was here that he discovered his love of sailing in the waters off Southern California. After learning to sail, he purchased a small sailboat and joined several racing teams, all the while learning and honing his skills. Working as a hotel manager for nearly 10 years he was exposed to all aspects of the hospitality industry, which he brings with him on charter. Eventually, the call of the sea was too strong and Jacob left his land career to pursue a life on the water. First spending a season sailing in the Mediterranean, he then worked and traveled around the world for several years in locations including Mexico, Australia, Italy, Greece and Croatia. Having now spent 3 years in the Virgin Islands, he has explored every bay and hidden cove to give each group of guests a unique, tailored experience they will never forget!

Chef Alex was born in Toronto and raised in Philadelphia where cooking was always a family pastime. After graduating from the University of Toronto with a degree in Anthropology in 2015, Alex moved to Italy to learn more about the Italian culture, but more importantly, about the food. After working in restaurants in Florence, Alex knew that she would never get enough of the kitchen and began to search for the perfect combination of cooking and adventure. 2016 brought a summer of cooking on sailing yachts in the med, which led her to quickly fall in love with the charter lifestyle. She took every chance she could to continue to grow, explore and learn all of the ins and outs of yacht cheffing. Fast forward six years, Alex is a globally experienced chef having worked on sailing yachts from the East Indies to the Caribbean with no plan of slowing down. Chef Alex is familiar Caribbean waters and local vendors, and is finishing specialized training this fall at the Ashburton Cookery school in the UK.

Our ethos: We believe in a chameleon approach to running our charters. We can blend and bend to whatever request and preference we are met with. We enjoy having any and all kinds of guests onboard, from the giggly bubbly families with children, to the couples and friends that just need a week of luxury and sunshine. While we know the islands and the boat have so much excitement and joy to offer our guests, we want them to walk off the yacht at the end of the week just as excited about us as they are about waking up to a dolphin off the stern, or a lobster dinner on the beach.

Together, Jacob and Alex make the ultimate charter yacht team, and look forward to working with everyone involved to have an amazing 2021-2022 season.
 
 
Charter Menu
7 Nights, 8 days
*All breakfasts served with hot tea/coffee, fresh juice, and fruit platter*

Day 1:
Lunch - Grilled steak Caesar salad with parmesan crisps and baked herbed croutons
Canapés/ Afternoon Snack- Hot potato poppers topped with crispy pancetta, melted gouda cheese and
a garlic mayo sauceEntrée- Honey and soy glazed salmon, tempura broccoli and wild rice on the side
Dessert- Maple cinnamon poached pears, sprinkled with a cookie crumble and a scoop of vanilla ice
cream

Day 2: 
Breakfast - Avocado toast with poached egg on top, with a side of hickory smoked
bacon
Lunch- Greek chicken gyros on homemade flat bread with fresh tzatziki and
caramelized onions, served with Greek salad and hummus
Canapés/Afternoon snack- Spicy Cajun shrimp bites served on a cucumber slice with
avocado mousse
Entrée - Herb crusted rack of lamb topped with a red wine
sauce, honey roasted carrots on a bed of roasted red pepper
and pomegranate couscous
Dessert- Whipped chocolate and hazelnut mousse topped with rum spiked
whipped cream, raspberry and mint

Day 3:
Breakfast- Lemon Ricotta Pancakes, dusted with powdered sugar served
with maple syrup whipped cream (optional cream cheese icing)
and sausage
Lunch- Crab cakes served with tartar sauce on a bed of apple and kale salad with a honey
Dijon vinaigrette
Canapés/ Afternoon snack - Veggie Spring rolls with a sweet chili sauce and a peanut
butter sauce for dipping
Entrée - Cod and vegetable red curry served with jasmine rice and homemade garlic butter
naan
Dessert- Homemade Raspberry and lime sorbet

Day 4:
Breakfast- Shakshuka topped with feta cheese served with avocado, hummus, and
warm pita
Lunch- Sesame seared tuna tower served on sushi rice, pickled cucumbers, seaweed salad,
avocado, edamame and drizzled with spicy mayo
Canapes/ Afternoon snack - Smokey Tostones with a variety of dips including hummus,
salsa and tzatziki
Entrée- Jerk Chicken served with Caribbean rice and beans
Dessert- Key lime pie with a honey graham cracker crust

Day 5:
Breakfast- Brioche French Toast topped with candied pecans, blueberries and maple syrup served with
maple smoked bacon
Lunch- Blackened Mahi tacos on homemade tortillas with mango salsa, pickled onions, guacamole,
served with cilantro rice, beans, and sweet and spicy street corn
Canapes/ Afternoon Snack- Charcuterie board with Italian cured meats and cheeses, and baked brie
paired with local fruits, nuts and spreads
Entrée- White wine and citrus fettuccini Alfredo with herby grilled chicken on top
Dessert- Banana and Baileys Crème Brulee

Day 6:
Breakfast- Homemade Bagel Bar with a selection of toppings including cream cheese,
smoked salmon, fried eggs, pickled red onion, sliced tomato, Swiss cheese etc.
Lunch- Spiced Grilled Aubergine Stacks with toasted almonds, burrata salad and
warm garlic bread on the side
Canapes/ Afternoon Snack- Loaded nachos to share with mango pineapple salsa,
guacamole, and sour cream
Entrée- Surf and turf- seared scallops with rib eye steak on a pillow of garlic mashed
potatoes and zesty asparagus
Dessert- Hot and gooey apple caramel crumble with brandy spiked whipped cream

Day 7:
Breakfast- A selection of local smoothie bowls topped with fresh sliced fruit, granola,
shaved coconut, nuts, dried cranberries, chia seeds (optional protein
powder in smoothie bowl)
Lunch- Slow cooked pulled pork sandwiches, parmesan fries, Caribbean
coleslaw and a jumbo pickle
Canapes/ Afternoon snack - Shrimp on the Bar-B! Shrimp served straight off the BBQ 3 ways- garlic
and herb, bacon wrapped with BBQ sauce, and lemon butter
Entrée- Braised short ribs with a carrot and cauliflower puree, accompanied by zesty green beans
Dessert- Carrot cake with orange zest cream cheese frosting

Day 8:
Breakfast- Zucchini and corn fritters served with home-made onion jam, an egg cooked to
your liking, and dressed arugula

 
 
Highly Recommended
We truly enjoyed having Jacob Beman as our Skipper/Captain in BVI. Jacob was a true professional and handled the Catamaran with skill above and beyond what I would have expected from someone so young. Jacob was always up early starting coffee and performing his skipper duties and he even helped our chef with some of the meals & her responsibilities. He was well versed in first aid, as one day I had a small cut on my ankle and he cleaned and bandaged it for me. We were quite impressed during our trip because he always sailed using the sails vs. using the motor, which may have been because of the great weather we had, but regardless, we enjoyed his sailing abilities thoroughly. Jacob was happy to answer questions and teach those that wanted to learn about sailing. I was impressed by his professionalism, knowledge of the islands and water. Jacob was always smiling and he knew just where to take us to snorkel and things to tell us to look out for. He was happy to take us to the islands in the dingy and when needed he got us to and from the taxi drivers without any issues making our lives that much easier. We enjoyed having Jacob around, he is quite an impressive skipper. Jacob is professional, smart, kind, witty and I highly recommend him without hesitation. I would not hesitate to hire him as a skipper again and hopefully I can one day again! :) Alex was beyond words amazing!! Besides being a phenomenal person, she is a gourmet chef!! She took incredible care of each one of us, prepared incredible meals and made the entire experience perfection!! She handled our every need, want and just made every moment fabulous! There aren’t enough words to say how amazing Alex was! We wouldn’t recommend a yacht trip to anyone if Alex isn’t the chef. I couldn’t believe how delicious all of the meals were. She made sure we were ready and on time for all events. I can’t imagine this trip without her! Ridiculously good chef, and kept us on track and informed throughout.
Rates are All Inclusive
Season 2 PAX 3 PAX 4 PAX 5 PAX 6 PAX 7 PAX 8 PAX
Winter 2020 to 2021 $31,500 $32,000 $32,500 $33,000 $33,500 $34,000 $34,500

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
Minimum charter length:
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.

XMAS/NEW YEAR’S: 7 nights over Christmas $40,000 and New Year’s flat rate $42,000 for 2-8 guests. New Year’s charters must start December 27th or later.

Embarkation 12PM / Disembarkation 12PM

Additional Rate Details:

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.

SLEEPABOARD: Half of the daily rate
Includes boarding at 4pm or later with a welcome cocktail and continental breakfast the next morning. Guests take dinner ashore at guest expense. Charter departs at 12noon on the next day unless agreed upon with Captain otherwise.

X

Available

X

Booked

X

Hold

X

Unavailable

  • : Cat
  • : 29 Feet
  • : 4.11 Feet
  • : 8
  • : 2020
  • : Bali Catamarans
  • : 7 knots
  • : 9 knots
  • : Yanmar 80HP
  • : No
  • : No
  • : Yacht offers Rendezvous Diving only
  • : Jacob Beman
  • : USA
  • : No
  • : 1311975
Accommodations
Cabins: 4
Queen: 4
Single Cabins: 1
Showers: 4
Wash Basins: -
Heads: 5
Electric Heads: 5
Engine Details
Yanmar 80HP
Fuel Consumption: -
Cruising Speed: 7 knots
Max Speed: 9 knotsUS Gall/Hr
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: Smart TV i
# CD's: -
Camcorder: No
Books: Fish ID
Board Games: Yes
Sun Awning: Yes
Deck Shower: Yes
Bimini: Yes
Water Maker: Yes
Special Diets: Yes
Kosher: Inq
BBQ: Yes
# Dine In: -
Minimum Age: ideally children who can swim
Generator: Yes
Inverter: -
Voltages: -
Water Maker: Yes
Water Cap: 1260 liters
Ice Maker: Yes
Sailing Instructions: -
Internet Access: Onboard WIFI
Gay Charters: Yes
Nude: Yes
Hairdryers: Yes
# Port Hatches: -
Guests Smokes: Sugar Scoops Only
Crew Smokes: No
Pets Aboard: No
Pet Type: -
Guest Pets: No
Children Ok: Yes
Hammock: Yes
Windscoops: No
Water Sports
Dinghy size: Gala Viking 360 Center Console
Dinghy hp: 40 HP Mercury
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: Yes
Scurfer: No
Wake Board: Yes
Kayaks 1 Pax: No
Kayaks (2 Pax): No
Floating Mats: Yes
Swim Platform: Stern
Boarding Ladder (Loc/Type): Stern
Sailing Dinghy: -
Beach Games: Yes
Fishing Gear: Yes
Gear Type: Trolling and Casting
Rods: 2
Captain
Jacob Beman
Nation: American
Languages: English
Chef/First Mate
Alex Robertson
Nation: American
Jacob and Alex met in 2017 working on the deep blue Mediterranean waters. The culture, vibrance and excitement of the Mediterranean season kept them coming back for more, until the Caribbean called their names in 2019. Both based in the USVI they ran private catamarans separately, each growing and developing their own style and momentum, but still remaining close in friendship and in their understanding of what an amazing charter looks like, and how best to run a term charter boat.

Captain Jacob grew up in the Chicago suburbs but left the Midwest for California after college. It was here that he discovered his love of sailing in the waters off Southern California. After learning to sail, he purchased a small sailboat and joined several racing teams, all the while learning and honing his skills. Working as a hotel manager for nearly 10 years he was exposed to all aspects of the hospitality industry, which he brings with him on charter. Eventually, the call of the sea was too strong and Jacob left his land career to pursue a life on the water. First spending a season sailing in the Mediterranean, he then worked and traveled around the world for several years in locations including Mexico, Australia, Italy, Greece and Croatia. Having now spent 3 years in the Virgin Islands, he has explored every bay and hidden cove to give each group of guests a unique, tailored experience they will never forget!

Chef Alex was born in Toronto and raised in Philadelphia where cooking was always a family pastime. After graduating from the University of Toronto with a degree in Anthropology in 2015, Alex moved to Italy to learn more about the Italian culture, but more importantly, about the food. After working in restaurants in Florence, Alex knew that she would never get enough of the kitchen and began to search for the perfect combination of cooking and adventure. 2016 brought a summer of cooking on sailing yachts in the med, which led her to quickly fall in love with the charter lifestyle. She took every chance she could to continue to grow, explore and learn all of the ins and outs of yacht cheffing. Fast forward six years, Alex is a globally experienced chef having worked on sailing yachts from the East Indies to the Caribbean with no plan of slowing down. Chef Alex is familiar Caribbean waters and local vendors, and is finishing specialized training this fall at the Ashburton Cookery school in the UK.

Our ethos: We believe in a chameleon approach to running our charters. We can blend and bend to whatever request and preference we are met with. We enjoy having any and all kinds of guests onboard, from the giggly bubbly families with children, to the couples and friends that just need a week of luxury and sunshine. While we know the islands and the boat have so much excitement and joy to offer our guests, we want them to walk off the yacht at the end of the week just as excited about us as they are about waking up to a dolphin off the stern, or a lobster dinner on the beach.

Together, Jacob and Alex make the ultimate charter yacht team, and look forward to working with everyone involved to have an amazing 2021-2022 season.
 
 
Charter Menu
7 Nights, 8 days
*All breakfasts served with hot tea/coffee, fresh juice, and fruit platter*

Day 1:
Lunch - Grilled steak Caesar salad with parmesan crisps and baked herbed croutons
Canapés/ Afternoon Snack- Hot potato poppers topped with crispy pancetta, melted gouda cheese and
a garlic mayo sauceEntrée- Honey and soy glazed salmon, tempura broccoli and wild rice on the side
Dessert- Maple cinnamon poached pears, sprinkled with a cookie crumble and a scoop of vanilla ice
cream

Day 2: 
Breakfast - Avocado toast with poached egg on top, with a side of hickory smoked
bacon
Lunch- Greek chicken gyros on homemade flat bread with fresh tzatziki and
caramelized onions, served with Greek salad and hummus
Canapés/Afternoon snack- Spicy Cajun shrimp bites served on a cucumber slice with
avocado mousse
Entrée - Herb crusted rack of lamb topped with a red wine
sauce, honey roasted carrots on a bed of roasted red pepper
and pomegranate couscous
Dessert- Whipped chocolate and hazelnut mousse topped with rum spiked
whipped cream, raspberry and mint

Day 3:
Breakfast- Lemon Ricotta Pancakes, dusted with powdered sugar served
with maple syrup whipped cream (optional cream cheese icing)
and sausage
Lunch- Crab cakes served with tartar sauce on a bed of apple and kale salad with a honey
Dijon vinaigrette
Canapés/ Afternoon snack - Veggie Spring rolls with a sweet chili sauce and a peanut
butter sauce for dipping
Entrée - Cod and vegetable red curry served with jasmine rice and homemade garlic butter
naan
Dessert- Homemade Raspberry and lime sorbet

Day 4:
Breakfast- Shakshuka topped with feta cheese served with avocado, hummus, and
warm pita
Lunch- Sesame seared tuna tower served on sushi rice, pickled cucumbers, seaweed salad,
avocado, edamame and drizzled with spicy mayo
Canapes/ Afternoon snack - Smokey Tostones with a variety of dips including hummus,
salsa and tzatziki
Entrée- Jerk Chicken served with Caribbean rice and beans
Dessert- Key lime pie with a honey graham cracker crust

Day 5:
Breakfast- Brioche French Toast topped with candied pecans, blueberries and maple syrup served with
maple smoked bacon
Lunch- Blackened Mahi tacos on homemade tortillas with mango salsa, pickled onions, guacamole,
served with cilantro rice, beans, and sweet and spicy street corn
Canapes/ Afternoon Snack- Charcuterie board with Italian cured meats and cheeses, and baked brie
paired with local fruits, nuts and spreads
Entrée- White wine and citrus fettuccini Alfredo with herby grilled chicken on top
Dessert- Banana and Baileys Crème Brulee

Day 6:
Breakfast- Homemade Bagel Bar with a selection of toppings including cream cheese,
smoked salmon, fried eggs, pickled red onion, sliced tomato, Swiss cheese etc.
Lunch- Spiced Grilled Aubergine Stacks with toasted almonds, burrata salad and
warm garlic bread on the side
Canapes/ Afternoon Snack- Loaded nachos to share with mango pineapple salsa,
guacamole, and sour cream
Entrée- Surf and turf- seared scallops with rib eye steak on a pillow of garlic mashed
potatoes and zesty asparagus
Dessert- Hot and gooey apple caramel crumble with brandy spiked whipped cream

Day 7:
Breakfast- A selection of local smoothie bowls topped with fresh sliced fruit, granola,
shaved coconut, nuts, dried cranberries, chia seeds (optional protein
powder in smoothie bowl)
Lunch- Slow cooked pulled pork sandwiches, parmesan fries, Caribbean
coleslaw and a jumbo pickle
Canapes/ Afternoon snack - Shrimp on the Bar-B! Shrimp served straight off the BBQ 3 ways- garlic
and herb, bacon wrapped with BBQ sauce, and lemon butter
Entrée- Braised short ribs with a carrot and cauliflower puree, accompanied by zesty green beans
Dessert- Carrot cake with orange zest cream cheese frosting

Day 8:
Breakfast- Zucchini and corn fritters served with home-made onion jam, an egg cooked to
your liking, and dressed arugula

 
 
Highly Recommended
We truly enjoyed having Jacob Beman as our Skipper/Captain in BVI. Jacob was a true professional and handled the Catamaran with skill above and beyond what I would have expected from someone so young. Jacob was always up early starting coffee and performing his skipper duties and he even helped our chef with some of the meals & her responsibilities. He was well versed in first aid, as one day I had a small cut on my ankle and he cleaned and bandaged it for me. We were quite impressed during our trip because he always sailed using the sails vs. using the motor, which may have been because of the great weather we had, but regardless, we enjoyed his sailing abilities thoroughly. Jacob was happy to answer questions and teach those that wanted to learn about sailing. I was impressed by his professionalism, knowledge of the islands and water. Jacob was always smiling and he knew just where to take us to snorkel and things to tell us to look out for. He was happy to take us to the islands in the dingy and when needed he got us to and from the taxi drivers without any issues making our lives that much easier. We enjoyed having Jacob around, he is quite an impressive skipper. Jacob is professional, smart, kind, witty and I highly recommend him without hesitation. I would not hesitate to hire him as a skipper again and hopefully I can one day again! :) Alex was beyond words amazing!! Besides being a phenomenal person, she is a gourmet chef!! She took incredible care of each one of us, prepared incredible meals and made the entire experience perfection!! She handled our every need, want and just made every moment fabulous! There aren’t enough words to say how amazing Alex was! We wouldn’t recommend a yacht trip to anyone if Alex isn’t the chef. I couldn’t believe how delicious all of the meals were. She made sure we were ready and on time for all events. I can’t imagine this trip without her! Ridiculously good chef, and kept us on track and informed throughout.
Rates are All Inclusive
Season 2 PAX 3 PAX 4 PAX 5 PAX 6 PAX 7 PAX 8 PAX
Winter 2020 to 2021 $31,500 $32,000 $32,500 $33,000 $33,500 $34,000 $34,500

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
Minimum charter length:
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.

XMAS/NEW YEAR’S: 7 nights over Christmas $40,000 and New Year’s flat rate $42,000 for 2-8 guests. New Year’s charters must start December 27th or later.

Embarkation 12PM / Disembarkation 12PM

Additional Rate Details:

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.

SLEEPABOARD: Half of the daily rate
Includes boarding at 4pm or later with a welcome cocktail and continental breakfast the next morning. Guests take dinner ashore at guest expense. Charter departs at 12noon on the next day unless agreed upon with Captain otherwise.

CONTACT US