TABULA RASA

$18,000 - $23,000 / WEEK
Spacious, Bright Salon Living Area
Open-Air Cockpit is Ideal for Al fresco Dining
Spacious, Queen Cabins
En-suite wet heads
Queen Guest Cabin

This yacht features 4 Queen berths, full A/C, ensuite toilets and wet heads.

$1,000 Off Details
BUILT/REFIT
YEAR
2019
YACHT
LENGTH
57 Ft
NUMBER OF
CABINS
4
NUMBER OF
GUESTS
8
TOTAL
CREW
2
CHARGES
FROM
$18,000
Accommodations
Cabins: 4
Queen: 4
Single Cabins: 1
Showers: 5
Electric Heads: 5
Engine Details
Twin Yanmar 75HP diesel in-board engines, 11.5kW Onan Generator
Fuel Consumption: -
Cruising Speed: 7 knots
Max Speed: 10 knotsUS Gall/Hr
Details
Type: Cat
Beam: 30 Feet
Draft: 5 Feet
Pax: 8
Refit: 2019
YearBuilt: 2006
Builder: Lagoon
Engines: Twin Yanmar 75HP diesel in-board engines, 11.5kW Onan Generator
Flag: US
RegNum: #1239165
Jacuzzi: No
A/C: Full
Locations
Winter Area: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards
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: WIFI is available in both US and International waters. Download speeds in foreign countries are not equal to the speeds of the US.
Camcorder: -
Books: Yes
Board Games: Yes
Deck Shower: Yes
Water Maker: Yes
Special Diets: Yes
Kosher: Yes
BBQ: Yes
Minimum Age: -
Inverter: Yes
Voltages: 110/220v
Water Maker: Yes
Ice Maker: -
Sailing Instructions: -
Internet Access: Onboard WIFI
Hairdryers: No
Guests Smokes: Yes, crew requests that guests
Crew Smokes: No
Pets Aboard: No
Hammock: -
Water Sports
Dinghy size: 13' Nautica
Dinghy hp: 40HP
Water Skis Adult: Yes
Water Skis Kids: Yes
Jet Skis: -
Kneeboard: -
Windsurfer: -
Snorkel Gear: Yes
Tube: Yes
Scurfer: -
Wake Board: Yes
Kayaks 1 Pax: -
Kayaks (2 Pax): No
Floating Mats: Yes
Swim Platform: Sugar Scoops
Boarding Ladder (Loc/Type): Yes
Sailing Dinghy: -
Beach Games: Yes
Fishing Gear: Yes
Gear Type: -
Rods: -
General Diving Info
3 guided dives included - certified divers only

Diving group number depends on certified divers experience.

Captain Jack is a dive instructor

Diving Costs information
3 dives per week included for certified divers - charters 6 nights or more.

Additional dives $50 per person per dive.

DSD Course $150
Open water Referral $350
Captain
Zack Gustat
Nation: USA
License: STCW, USCG 100 Ton Near Coastal Master
Languages: English
Chef & First Mate
Daisy Brooks
Nation: USA
License: STCW
Captain Zack Gustat

CERTIFICATIONS

CPR Certified
TWIC
STCW Basic Training
USCG 100 Ton Near Coastal Master
PADI Divemaster
Certified Snowmobile Operator (Colorado)


“I first began sailing in St Augustine, Florida 5 years ago on the Schooner Freedom. Coming from a service industry background, the transition to charter sailing was quite suitable. Learning to sail on a traditionally rigged vessel gave me a great appreciation for the art of sailing and instilled a love for it that I apply to anything I do in or on the ocean. I also took my first dives during that time and became Open Water certified. 

After a couple years, I moved on to work with Lindblad Expeditions/National Geographic. As an immersive, high-end cruising operation, this world taught me the ins and outs of liveaboard work and cruising to exceed the expectations of high end clientele. As a licensed deckhand I ran onshore and offshore expeditions in remote and wild areas, which gives me a sense and awareness in exploring unique locales in a safe and enjoyable manner. It also brought me close to some amazing wildlife, geology, and oceanography, which has enhanced my knowledge base and ability to engage and educate clientele. This also allowed me to save up to complete my Divemaster course with PADI, which I did in Roatan, Honduras. I believe my knowledge of Mesoamerican reef life will translate well across the rest of the Caribbean reef system.

Following this I went on to run private charter sails in Bar Harbor, Maine, which gave me the experience of managing my own vessel and guest experiences. This position dialed in my abilities as a captain, and while I understand there is always something to learn from the ocean and the vessels we go upon her with, my confidence and resolve is well equipped for week long charters as a captain.

All around my intent is to provide an unforgettable experience to everyone who steps foot on our boat. Safety is a top priority and will always be kept in mind when making decisions. All activities will aim to please all those involved and immerse our clientele in the parts of the world we explore that no one should miss.”


Chef Daisy Brooks

STCW Basic Training

Hi my name is Daisy, I’m 31 years old, born and raised in colorful Colorado. I started getting into culinary cuisine from a young age, traveling around Europe, Canada, and South America with my family, learning about all the different cultures and their cuisines.
Since then I’ve worked for catering companies, traveling food trucks at music festivals, farm to table restaurants, and was a consultant for Whole Foods. During my time there I got to travel around, open new stores and train people in the kitchen. I also won a pizza competition that’s now used as a recipe in all the stores.
My palate for food leans on the healthier side, but I also like to indulge in many different foods this beautiful world has to offer. When I’m not finding new culinary creations or ways to spin things, my hands are getting dirty in the soil, foraging medicinal plants, and researching flowers. I have a small farm where I grow almost all of my fruits and vegetables. I have a pup as well, we spend a lot of our time exploring the woods, and howling at the moon. You’ll also find us snowmobiling the Grand Mesa, back country skiing, fishing and rafting. I’ve done most of the Colorado river, the Snake River, Yampa River, Green River, Gates of Ladore, and the Grand Canyon. I’m so excited to take what I’ve learned from the river and apply it to sailing the seas. Trade snow for sunshine, explore new waters here in the Caribbean, and catch all the fish for our delectable dinners.

Tabula Rasa’s Sample Menu Designed By Chef Daisy Brooks

 

Breakfast

Bacon Rose Wrapped Fried Eggs with Toasted Sourdough Bread and Ghee

Cantaloupe Boats with Honey Yogurt, and Assorted Fruits 

Avocado Smashed Toast with a Fried Egg, Heirloom Tomatoes, and Sprouts 

Breakfast Tacos with Soft Scrambled Eggs, Maple bacon, Local Goat Cheese, and Oregano 

Smashed banana walnut pancakes topped with blueberry compote and maple sausage 

Baked Frittata with Caramelized Pear, Prosciutto, and Creamed Cheese

Overnight Oats with Chia, Hemp Hearts and Fresh Berries 

 

Lunch

Grilled Turkey, Brie, and Raspberry Chipotle Jam Panini 

Smoked Salmon, Dill, and Pickled Cucumber Lettuce Wraps 

Arepa’s with Chipotle Beans, Fried Plantains and Chicken Mole

Korean Spiced Steak, and Chicken Skewers with Assorted Vegetables 

Pesto Spinach Salad with Citrus Chicken and Pomegranate Seeds 

Brioche Buns filled with Caramelized Onions, Pulled Pork, and Grilled Pineapple

Savory Crepes Filled with Creamy Spinach and Roasted Tomatoes 

 

Hors D’oeuvres

Crispy Prosciutto and Brie Pastry Twists with Fried Brussels 

Tuna Ceviche Tostadas with Pineapple Mango Salsa 

Watermelon Arugula Mint Feta Salad with Pickled Onions

White Wine and Garlic Steamed Mussels with Fresh Baked Bread 

Charcuterie Board with assorted cheeses, meats and fruit 

Fried Coconut Shrimp with Cilantro Lime Sauce 

Streamed Momo’s with Mango Chutney

 

Dinner

Steamed Spaghetti Squash with Rosemary Lemon Chicken and Charred Broccoli

Spinach and Feta Stuffed Salmon with Jasmine Rice 

Creamy Chicken Marsala with Mushroom Risotto 

Chipotle Cauliflower Tacos with Jalapeño Verde sauce, Wild Rice and Grilled Corn

Caramelized Lime Wahoo with Asian Vegetables and Jasmine Rice 

Locally Caught Lobster Bisque Soup with Fresh Warm bread, and Lemon Parmesan Salad

Tuscan Creamed Chicken with Wilted Spinach and Feta 

 

Dessert

Swirled Blackberry Lavender Sheet Cake 

Chocolate Covered Bananas and Strawberries with Fresh Whipped Cream

Frozen Peach Rosé Sorbet 

Lemon Meringue Cupcakes 

Cinnamon Apple Crisp with Fried Vanilla Bean Ice Cream 

Chantilly Cake with Buttercream Frosting and Fresh Berries 

Banana Tarte Tatin with Pistachio Ice Cream

November 2021 USVI Charter
"Couldn't have been better! Trip of a lifetime! We accomplished a lot and that was due to the great care of Zack and Daisy. Sailing was phenomenal, Zack knows the boat...thank you Tabby! Snorkeling was AWESOME! Thank you to Waterlemon, Christmas Cove, Hawksnest, and Dittlin Reef. Zack and Charles even caught a lobster for a delicious dip which Zack prepared. Daisy delivered TOP NOTCH FOOD! Couldn't have been more happy! -Much Love, the Roehrich's"
USVI Christmas Charter 2021
"Tabby Zack & Daisy, Thank you for the trip of a lifetime! We wouldn't want to have spent Christmas with anyone else :) I'm already counting down the days until we can come back next year! Thank you, thank you for such amazing memories! - Grace What an amazing trip!! Zack and Daisy were the best hosts. Guided snorkels seeing turtles, rays, and everything else were so unbelievable. Everything we ate was delicious. Bucket list moments galore! Thank you!!! - Kevin

Offering $1,000 off charters
6 nights or more
Can be combined with other discounts
Does not include holidays
Sailing dates Nov 2021 – Jan 2022
Book by August 31, 2021

Rates are All Inclusive
Season 2 PAX 3 PAX 4 PAX 5 PAX 6 PAX 7 PAX 8 PAX
Winter 2021 to 2022 $19,000 $19,500 $21,000 $21,500 $22,000 $22,500 $23,000
Summer 2022 $19,000 $19,500 $21,000 $21,500 $22,000 $22,500 $23,000
Winter 2022 to 2023 $19,000 $19,500 $21,000 $21,500 $22,000 $22,500 $23,000
Summer 2023 $19,000 $19,500 $21,000 $21,500 $22,000 $22,500 $23,000

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: 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
<b><font size="4"color="#3498DB">Cruising Permits, Fees, and Taxes to be paid by the Charterer upon entry to Cruising Grounds or Ports for all locations.
$250 per person custom fees to be paid to Charter Caribe prior to the charter.</b></font size="4"color="#3498DB">


<b>*6 Night Minimum*</b>
<b>Boat Requires 48hr Turns</b>


HOLIDAYS:
2021
Christmas Flat Rate $26,000 St Thomas pick up and drop off. 7 night minimum. Charter must end on or before 12/26/2021
New Years Flat Rate $29,000 St Thomas pick up. 7 night minimum. Charter must start no earlier than 12/27/2021
2022

Christmas Flat Rate $26,000 St Thomas pick up and drop off. 7 night minimum. Charter must end on or before 12/26/2022
New Years Flat Rate $29,000 St Thomas pick up. 7 night minimum. Charter must start no earlier than 12/27/2022


HALF-BOARD RATES: Discount Applied First
(7/4/3 BREAKFAST/LUNCH/DINNER): $150 off / person

***3 lunches and 4 dinners ashore at client expense*** 

***Does not combine with child discounts***



CHILD DISCOUNT: Discount Applied First
$250 off for each child age 15 and under. 
***Does not combine with half board options***

***Age is based on the charter date NOT the date of booking***

***Max discount - 4 children***



LESS THAN 6 NIGHT CHARTERS DIVIDE BY 6 RULE:
(Rate / 6 X #Nights)

***(Rate divided by 6N X number of nights*** For 6 nights divide rate by 7 X 6N.



SLEEP ABOARD:
$1,200 Sleep aboard the night before the charter departs
Guests arrive to the yacht at 5pm. Snacks and welcome drink served, this is not an open bar. Dinner is ashore on clients expense. Continental breakfast provided next morning. Vessel departs at noon.

X

Available

X

Booked

X

Hold

X

Unavailable

  • : Cat
  • : 30 Feet
  • : 5 Feet
  • : 8
  • : 2019
  • : 2006
  • : Lagoon
  • : 7 knots
  • : 10 knots
  • : Twin Yanmar 75HP diesel in-board engines, 11.5kW Onan Generator
  • : Yes
  • : Onboard
  • : Zack Gustat
  • : US
  • : #1239165
Accommodations
Cabins: 4
Queen: 4
Single Cabins: 1
Showers: 5
Wash Basins: 5
Heads: 5
Electric Heads: 5
Engine Details
Twin Yanmar 75HP diesel in-board engines, 11.5kW Onan Generator
Fuel Consumption: -
Cruising Speed: 7 knots
Max Speed: 10 knotsUS Gall/Hr
Details
Refit: 2019
Helipad: No
Jacuzzi: No
A/C: Full
Locations
Winter Area: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards
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: WIFI is available in both US and International waters. Download speeds in foreign countries are not equal to the speeds of the US.
# of Videos: -
# DVDs/Movies: Yes
# CD's: Streaming
Camcorder: -
Books: Yes
Board Games: Yes
Sun Awning: Yes
Deck Shower: Yes
Bimini: Yes
Water Maker: Yes
Special Diets: Yes
Kosher: Yes
BBQ: Yes
# Dine In: -
Minimum Age: -
Generator: 11.5 kW Onan Generator
Inverter: Yes
Voltages: 110/220v
Water Maker: Yes
Water Cap: 264 gal
Ice Maker: -
Sailing Instructions: -
Internet Access: Onboard WIFI
Gay Charters: Yes
Nude: Yes
Hairdryers: No
# Port Hatches: Yes
Guests Smokes: Yes, crew requests that guests
Crew Smokes: No
Pets Aboard: No
Pet Type: -
Guest Pets: No
Children Ok: Yes
Hammock: -
Windscoops: -
Water Sports
Dinghy size: 13' Nautica
Dinghy hp: 40HP
Dinghy # pax: 9
Water Skis Adult: Yes
Water Skis Kids: Yes
Jet Skis: -
Wave Runners: -
Kneeboard: -
Windsurfer: -
Snorkel Gear: Yes
Tube: Yes
Scurfer: -
Wake Board: Yes
Kayaks 1 Pax: -
Kayaks (2 Pax): No
Floating Mats: Yes
Swim Platform: Sugar Scoops
Boarding Ladder (Loc/Type): Yes
Sailing Dinghy: -
Beach Games: Yes
Fishing Gear: Yes
Gear Type: -
Rods: -
General Diving Info
3 guided dives included - certified divers only

Diving group number depends on certified divers experience.

Captain Jack is a dive instructor

Diving Costs information
3 dives per week included for certified divers - charters 6 nights or more.

Additional dives $50 per person per dive.

DSD Course $150
Open water Referral $350
Captain
Zack Gustat
Nation: USA
License: STCW, USCG 100 Ton Near Coastal Master
Languages: English
Chef & First Mate
Daisy Brooks
Nation: USA
License: STCW
Captain Zack Gustat

CERTIFICATIONS

CPR Certified
TWIC
STCW Basic Training
USCG 100 Ton Near Coastal Master
PADI Divemaster
Certified Snowmobile Operator (Colorado)


“I first began sailing in St Augustine, Florida 5 years ago on the Schooner Freedom. Coming from a service industry background, the transition to charter sailing was quite suitable. Learning to sail on a traditionally rigged vessel gave me a great appreciation for the art of sailing and instilled a love for it that I apply to anything I do in or on the ocean. I also took my first dives during that time and became Open Water certified. 

After a couple years, I moved on to work with Lindblad Expeditions/National Geographic. As an immersive, high-end cruising operation, this world taught me the ins and outs of liveaboard work and cruising to exceed the expectations of high end clientele. As a licensed deckhand I ran onshore and offshore expeditions in remote and wild areas, which gives me a sense and awareness in exploring unique locales in a safe and enjoyable manner. It also brought me close to some amazing wildlife, geology, and oceanography, which has enhanced my knowledge base and ability to engage and educate clientele. This also allowed me to save up to complete my Divemaster course with PADI, which I did in Roatan, Honduras. I believe my knowledge of Mesoamerican reef life will translate well across the rest of the Caribbean reef system.

Following this I went on to run private charter sails in Bar Harbor, Maine, which gave me the experience of managing my own vessel and guest experiences. This position dialed in my abilities as a captain, and while I understand there is always something to learn from the ocean and the vessels we go upon her with, my confidence and resolve is well equipped for week long charters as a captain.

All around my intent is to provide an unforgettable experience to everyone who steps foot on our boat. Safety is a top priority and will always be kept in mind when making decisions. All activities will aim to please all those involved and immerse our clientele in the parts of the world we explore that no one should miss.”


Chef Daisy Brooks

STCW Basic Training

Hi my name is Daisy, I’m 31 years old, born and raised in colorful Colorado. I started getting into culinary cuisine from a young age, traveling around Europe, Canada, and South America with my family, learning about all the different cultures and their cuisines.
Since then I’ve worked for catering companies, traveling food trucks at music festivals, farm to table restaurants, and was a consultant for Whole Foods. During my time there I got to travel around, open new stores and train people in the kitchen. I also won a pizza competition that’s now used as a recipe in all the stores.
My palate for food leans on the healthier side, but I also like to indulge in many different foods this beautiful world has to offer. When I’m not finding new culinary creations or ways to spin things, my hands are getting dirty in the soil, foraging medicinal plants, and researching flowers. I have a small farm where I grow almost all of my fruits and vegetables. I have a pup as well, we spend a lot of our time exploring the woods, and howling at the moon. You’ll also find us snowmobiling the Grand Mesa, back country skiing, fishing and rafting. I’ve done most of the Colorado river, the Snake River, Yampa River, Green River, Gates of Ladore, and the Grand Canyon. I’m so excited to take what I’ve learned from the river and apply it to sailing the seas. Trade snow for sunshine, explore new waters here in the Caribbean, and catch all the fish for our delectable dinners.

Tabula Rasa’s Sample Menu Designed By Chef Daisy Brooks

 

Breakfast

Bacon Rose Wrapped Fried Eggs with Toasted Sourdough Bread and Ghee

Cantaloupe Boats with Honey Yogurt, and Assorted Fruits 

Avocado Smashed Toast with a Fried Egg, Heirloom Tomatoes, and Sprouts 

Breakfast Tacos with Soft Scrambled Eggs, Maple bacon, Local Goat Cheese, and Oregano 

Smashed banana walnut pancakes topped with blueberry compote and maple sausage 

Baked Frittata with Caramelized Pear, Prosciutto, and Creamed Cheese

Overnight Oats with Chia, Hemp Hearts and Fresh Berries 

 

Lunch

Grilled Turkey, Brie, and Raspberry Chipotle Jam Panini 

Smoked Salmon, Dill, and Pickled Cucumber Lettuce Wraps 

Arepa’s with Chipotle Beans, Fried Plantains and Chicken Mole

Korean Spiced Steak, and Chicken Skewers with Assorted Vegetables 

Pesto Spinach Salad with Citrus Chicken and Pomegranate Seeds 

Brioche Buns filled with Caramelized Onions, Pulled Pork, and Grilled Pineapple

Savory Crepes Filled with Creamy Spinach and Roasted Tomatoes 

 

Hors D’oeuvres

Crispy Prosciutto and Brie Pastry Twists with Fried Brussels 

Tuna Ceviche Tostadas with Pineapple Mango Salsa 

Watermelon Arugula Mint Feta Salad with Pickled Onions

White Wine and Garlic Steamed Mussels with Fresh Baked Bread 

Charcuterie Board with assorted cheeses, meats and fruit 

Fried Coconut Shrimp with Cilantro Lime Sauce 

Streamed Momo’s with Mango Chutney

 

Dinner

Steamed Spaghetti Squash with Rosemary Lemon Chicken and Charred Broccoli

Spinach and Feta Stuffed Salmon with Jasmine Rice 

Creamy Chicken Marsala with Mushroom Risotto 

Chipotle Cauliflower Tacos with Jalapeño Verde sauce, Wild Rice and Grilled Corn

Caramelized Lime Wahoo with Asian Vegetables and Jasmine Rice 

Locally Caught Lobster Bisque Soup with Fresh Warm bread, and Lemon Parmesan Salad

Tuscan Creamed Chicken with Wilted Spinach and Feta 

 

Dessert

Swirled Blackberry Lavender Sheet Cake 

Chocolate Covered Bananas and Strawberries with Fresh Whipped Cream

Frozen Peach Rosé Sorbet 

Lemon Meringue Cupcakes 

Cinnamon Apple Crisp with Fried Vanilla Bean Ice Cream 

Chantilly Cake with Buttercream Frosting and Fresh Berries 

Banana Tarte Tatin with Pistachio Ice Cream

November 2021 USVI Charter
"Couldn't have been better! Trip of a lifetime! We accomplished a lot and that was due to the great care of Zack and Daisy. Sailing was phenomenal, Zack knows the boat...thank you Tabby! Snorkeling was AWESOME! Thank you to Waterlemon, Christmas Cove, Hawksnest, and Dittlin Reef. Zack and Charles even caught a lobster for a delicious dip which Zack prepared. Daisy delivered TOP NOTCH FOOD! Couldn't have been more happy! -Much Love, the Roehrich's"
USVI Christmas Charter 2021
"Tabby Zack & Daisy, Thank you for the trip of a lifetime! We wouldn't want to have spent Christmas with anyone else :) I'm already counting down the days until we can come back next year! Thank you, thank you for such amazing memories! - Grace What an amazing trip!! Zack and Daisy were the best hosts. Guided snorkels seeing turtles, rays, and everything else were so unbelievable. Everything we ate was delicious. Bucket list moments galore! Thank you!!! - Kevin
Rates are All Inclusive
Season 2 PAX 3 PAX 4 PAX 5 PAX 6 PAX 7 PAX 8 PAX
Winter 2021 to 2022 $19,000 $19,500 $21,000 $21,500 $22,000 $22,500 $23,000
Summer 2022 $19,000 $19,500 $21,000 $21,500 $22,000 $22,500 $23,000
Winter 2022 to 2023 $19,000 $19,500 $21,000 $21,500 $22,000 $22,500 $23,000
Summer 2023 $19,000 $19,500 $21,000 $21,500 $22,000 $22,500 $23,000

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: 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
<b><font size="4"color="#3498DB">Cruising Permits, Fees, and Taxes to be paid by the Charterer upon entry to Cruising Grounds or Ports for all locations.
$250 per person custom fees to be paid to Charter Caribe prior to the charter.</b></font size="4"color="#3498DB">


<b>*6 Night Minimum*</b>
<b>Boat Requires 48hr Turns</b>


HOLIDAYS:
2021
Christmas Flat Rate $26,000 St Thomas pick up and drop off. 7 night minimum. Charter must end on or before 12/26/2021
New Years Flat Rate $29,000 St Thomas pick up. 7 night minimum. Charter must start no earlier than 12/27/2021
2022

Christmas Flat Rate $26,000 St Thomas pick up and drop off. 7 night minimum. Charter must end on or before 12/26/2022
New Years Flat Rate $29,000 St Thomas pick up. 7 night minimum. Charter must start no earlier than 12/27/2022


HALF-BOARD RATES: Discount Applied First
(7/4/3 BREAKFAST/LUNCH/DINNER): $150 off / person

***3 lunches and 4 dinners ashore at client expense*** 

***Does not combine with child discounts***



CHILD DISCOUNT: Discount Applied First
$250 off for each child age 15 and under. 
***Does not combine with half board options***

***Age is based on the charter date NOT the date of booking***

***Max discount - 4 children***



LESS THAN 6 NIGHT CHARTERS DIVIDE BY 6 RULE:
(Rate / 6 X #Nights)

***(Rate divided by 6N X number of nights*** For 6 nights divide rate by 7 X 6N.



SLEEP ABOARD:
$1,200 Sleep aboard the night before the charter departs
Guests arrive to the yacht at 5pm. Snacks and welcome drink served, this is not an open bar. Dinner is ashore on clients expense. Continental breakfast provided next morning. Vessel departs at noon.
CONTACT US