TELLSTAR

$58,000 - $59,500 / WEEK
Lagoon Seventy 7 Charter USVI BVI
Lagoon Seventy 7 Charter USVI BVI
Lagoon Seventy 7 Charter USVI BVI
Lagoon Seventy 7 Charter USVI BVI
Lagoon Seventy 7 Charter USVI BVI
Lagoon Seventy 7 Charter USVI BVI
Lagoon Seventy 7 Charter USVI BVI
Lagoon Seventy 7 Charter USVI BVI
Lagoon Seventy 7 Charter USVI BVI
Lagoon Seventy 7 Charter USVI BVI
Lagoon Seventy 7 Charter USVI BVI
Lagoon Seventy 7 Charter USVI BVI
Lagoon Seventy 7 Charter USVI BVI
Lagoon Seventy 7 Charter USVI BVI
Lagoon Seventy 7 Charter USVI BVI
Lagoon Seventy 7 Charter USVI BVI
Lagoon Seventy 7 Charter USVI BVI
Lagoon Seventy 7 Charter USVI BVI
Lagoon Seventy 7 Charter USVI BVI
Lagoon Seventy 7 Charter USVI BVI
Tellstar
Interior dining
Bright and Airy Salon
Spacious Settee
Master Stateroom
Master seating area
Port Aft Stateroom
STBD Aft Stateroom
Wide decks for ease of mobility
Tellstar 5 star service
Cozy seating area forward of salon
Additional lounge area on the bow
Popular snorkel destination - The Indians
Beamy aft with Beach deck
Sun Downers

Brand New for 2019 - TELLSTAR is the latest Lagoon Seventy 7 offering the ultimate in luxury travel on the sea. The interior has a layout optimized for space and comfort. The salon is bright, comfortable and roomy and opens not only to the aft cockpit but also directly to the forward cockpit for seamless movement around the yacht. There is a massive flybridge affording an uncompromising 360* view. TELLSTAR has luxury accommodations for eight guests in a master stateroom with seating area. There are 3 additional queen cabins that are elegantly appointed. For additional flexibility, one cabin can be converted from a queen bed into 2 individual berths. Photos below are of actual yacht. Professional photo shoot to come. 2019 Award Winning Yacht & Crew: BVI Annual Charter Yacht Show - Best Yacht Overall

Tellstar accommodates 8 guests in 4 spacious ensuite queen size cabins including an amazing master stateroom.
Plus the port aft cabin can be either two single beds or converted to a queen berth. All beds have 3 inch memory foam toppers.

BUILT/REFIT
YEAR
2019
YACHT
LENGTH
77 Ft
NUMBER OF
CABINS
4
NUMBER OF
GUESTS
8
TOTAL
CREW
4
CHARGES
FROM
$58,000
Accommodations
Cabins: 4
Queen: 2
Single Cabins: 1
Showers: 4
Electric Heads: 4
Engine Details
2 x 250 HP John Deere engines. 21 KW Generator.
Fuel Consumption: -
Cruising Speed: -
Max Speed: -
Details
Type: Cat
Beam: 36 Feet
Draft: 6.3 Feet
Pax: 8
YearBuilt: 2019
Builder: Lagoon
Engines: 2 x 250 HP John Deere engines. 21 KW Generator.
JetSkis: No
Flag: BVI
SatTv: Yes
RegNum: 1291871
Jacuzzi: No
A/C: Full
Locations
Winter Area: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards
Summer Area: Caribbean Virgin Islands
Pick Up Locations
Pref. Pick-up: -
Other Pick-up: -


Amenities
Salon Tv/VCR: -
Salon Stereo: Yes
Sat Tv: -
Camcorder: -
Books: Yes
Board Games: Yes
Deck Shower: Yes
Water Maker: Yes - 78 G
Special Diets: Inq
Kosher: No
BBQ: Yes
Minimum Age: None
Inverter: 2 x 3000 Watts
Voltages: 110V
Water Maker: Yes - 78 G
Ice Maker: Yes
Sailing Instructions: -
Internet Access: -
Hairdryers: Yes
Guests Smokes: Stern steps only
Crew Smokes: No
Pets Aboard: No
Hammock: Yes
Water Sports
Dinghy size: 16.5 ft
Dinghy hp: 90
Water Skis Adult: Yes
Water Skis Kids: Yes
Jet Skis: No
Kneeboard: Yes
Windsurfer: No
Snorkel Gear: Yes
Tube: Yes
Scurfer: No
Wake Board: Yes
Kayaks 1 Pax: 2
Kayaks (2 Pax): 1
Floating Mats: Yes
Swim Platform: Stern Steps
Boarding Ladder (Loc/Type): Stern
Sailing Dinghy: -
Beach Games: -
Fishing Gear: Yes
Gear Type: Trolling & Casting
Rods: 3
Captain
John Gorman
Nation: American
Born: 1970
License: USCG 100t / BVI Endorsement
Chef/Mate
Sara Nelson
Nation: American
Born: 1989
Captain Jack was born and raised in Maryland sailing the waters of the Chesapeake. He started sailing as a young boy with his father. He studied at the University of Maryland and served in the US Navy. Jack has a bachelor's degree from the University of Maryland and was trained in the Navy's Nuclear Power Program were he served on Submarines. After leaving the Navy, Jack worked as a Nuclear Engineering consultant for 14 years during which time he obtained a Master's in Business Administration from Johns Hopkins University. Jack built sea miles in the Navy, and doing deliveries and passages throughout his years in the corporate world. Finally, Jack decided to fulfill his lifelong dream of being a sea Captain and left the US. Jack sailed, single handed, across the Atlantic and has completed many other crossings and long distance deliveries. Jack has also skippered numerous recreational vessels, including day sail vessels, dive boats, as well as working on Tall Ships. Jack is passionate about being on the water, but even more passionate about sailing. He has spent the past 10 years in the Caribbean working in the private yacht industry, running day charters and Captaining term charter vessels with up to 10 guests. Jack is a qualified Dive Master. Jack has a contagious joy for life. If you are looking for a sailing vacation that is exactly what you will get with Jack as your Captain. You will see Jack’s face light up if asked to teach people how to sail.

Chef Sara Nelson
Chef Sara hails from the farmlands of North Dakota. Although her former years were spent on a landlocked farm, she spent the majority of her childhood summers at her family’s lake cabin in Northern Minnesota and fell completely in love with being on the water. Just 3 years ago she decided to turn her passion into reality and leave her career in sales to live an adventurous life at sea – trading in miles of pounding the pavement for miles of exploring the open ocean.

Sara has traveled all over Europe inspiring her new life as chef and first mate on many different yachts in Greece, Croatia, the Bahamas, and Italy (Sardinia & Corsica). Eventually she made her way to the beautiful crystal blue waters of the Virgin Islands. She’s so grateful for her travels and experiences around Europe, but is truly thrilled to call Tellstar and the Virgin Islands her new home.
Sara earned a Yacht Chef certificate from the Super Yacht Culinary Academy in Cape Town, South Africa. She loves cooking almost as much as she loves eating. Her farm roots inspire made from scratch recipes and her work ethic is demonstrated by her enthusiasm in the galley. She loves working with farmers on island to incorporate local produce as well as sourcing sustainably caught fish from local fisherman.


Steward Jacob Archibald
Growing up in northeastern United States on the southern coast of New Jersey, Jakes love and appreciation for the ocean developed from a very early age. Jake grew up surrounded by a family of sailors, divers and fisherman. In 2010 Jake’s family traded their life in New Jersey for the warm waters off the pacific coast of Costa Rica. The next few years of his life were spent traveling throughout Central America. Upon completing high school, Jake stumbled onto his first job in the yachting industry as Deck/Stew onboard luxury sailing catamarans. Jake has now been working aboard charter yachts for 3 years and it the ultimate crew member. He is friendly, charismatic and the guests are always his number one priority. He is a master mixologist, loves to take guests on snorkeling adventures and you will often find him at the helm driving the boat while Captain Jack runs around on deck! He really is a jack of all trades!

In May 2019 Jake spent a month in Gibraltar where he earned his RYA 200 ton Coastal Skippers license. Jake has aspirations to become a PADI Dive Master and one day he would like to work as a ships engineer. You can be rest assured that all your needs will be met with Jake looking out for you!

Stewardess Blake Hirschey
Blake is a native of Minneapolis, Minnesota. She grew up spending time cruising the many beautiful lakes and developing a respect for the outdoors. She graduated from the University of St. Thomas where she studied business and Spanish Language. With dreams of seeing a different part of the world, she moved to Spain to become an English Language teacher. In search of a summer job, she stumbled upon a position as a Hostess and Mate on a small sailing vessel in the Mediterranean. A position she enjoyed for 3 summer seasons and decided to turn into a career.

Blake is elated to now be joining the Tellstar team and to be sailing in the Virgin Islands. Her pleasant, “Minnesota Nice” demeanor and charming personality make her a wonderful Stewardess, ready to greet and care for guests. She loves to whip up cocktails, share wild travel stories, and will make you feel right at home!

From the Galley of Sara Nelson

Breakfast Plates  

BANANA HOTCAKE STACK
Fluffy buttermilk pancakes stuffed with sweet bananas and tart cream cheese bombs,
topped with warm maple syrup and served with sausage links


FRENCH TOAST
Brioche rum bread topped with fruit de jour, whipped honey ricotta, and warm honey
butter syrup, served with sausage links


QUICHE & CREPES
Lorraine topped with arugula and freshly grated parmesan paired with a sweet mixed
berry and nutella crepe


GARDEN BENEDICT
House baked english muffin with greens, avocado, poached eggs, hollandaise, herbs,
choice of thick cut bacon


BASIC B
Eggs your way, thick cut bacon or sausage links, island spiced roasted breakfast
spuds, toast or biscuit


PIGGY SMALLS
Omelet with Cuban style pulled pork, cotija cheese, herbs, avocado, and housemade
donya sauce


CHILAQUILES
Tortilla chips, mole verde, crispy bacon, black beans, topped with watermelon radish,
cotija, a sunny egg, and cilantro
Simple and light selection always available: Cereal, Greek Yogurt Parfait, 
Overnight Oats,
Açaí Bowl, Hard Boiled Eggs, Meats & Cheeses, Avocado Toast,
Bagels and Lox

Salads, Tacos & Bowls 

CRAB & AVOCADO SALAD 
Lump blue, romaine, vine ripe tomatoes, feta, red onion, lime caper vinaigrette

FLANK STEAK CAESAR SALAD
Classic romaine, parmesan, house made croutons, house made caesar dressing

THAI PRAWN SALAD
Sweet and spicy jumbo prawn served hot atop a bed of tender bib lettuce, fresh mango,
cilantro, mint, and lemongrass, crushed peanuts


MAHI MAHI TACOS
A pair of locally fresh caught blackened mahi filets atop house made corn tortillas,
island slaw, with cotija, lime, cilantro


ALOHA SPICY SALMON POKE BOWL 
Served with edamame, avocado, seaweed, fresh mango, watermelon radish and house
pickled red onion atop a bed of soba noodles


SPICY GLAZED TUNA BOWL  
Seared ahi, island slaw, fresh herbs, watermelon radish, mango, avocado, toasted peanuts,
citrus peanut butter vinaigrette, sesame seeds


CRISPY SKIN SALMON  
Seared wild alaskan king, atop a mountain of butter lettuce, heirloom cherry tomatoes,
citrus marinated green olives,
caper berries, freshly shaves parmesan, champagne vinaigrette

Happy Hour Appetizers

SPRING ROLLS
Refreshing crunch of veggies wrapped in rice paper served with chili garlic and ginger
sesame dipping sauces


PORK RIBS
Hot, sweet, and spicy with mango and chili flavors, topped with sesame and chopped
spring onion


DRAGONS BLOOD CEVICHE
Fresh locally caught mahi and wahoo, blood orange citrus and saffron escabeche,
dragon fruit, fennel


JAPAN CHICKEN 
Savory, crispy tenders doused in spicy orange citrus, topped with spring onion
and sesame seeds, aired with house made pickles


SHISHITOS
blistered and tossed in roasted sweet corn salsa, cotija, and toasted cashews

CHARCUTERIE 
A spread of cured meats and artisanal cheeses with accompaniments

MEZZE BOARD
Platter of flat breads, veggies, hummus, baba ghanoush, olives, nuts

BEEF TENDERLOIN CARPACCIO 
Served with lemon, capers, peppery arugula, and freshly shaved parmesan

CARIBBEAN FISH & CHIPS  
Beer battered locally caught wahoo, paired with seasonal root vegetable chips

Entrees 
BEEF SHORT RIB
Chipotle and malbec braised, crispy golden potato stack, roasted sweet corn salsa,
cotija, cilantro, lime


MAHI MAHI 
Parmesan curry seared locally fresh caught mahi mahi with sautéed spinach,
coconut cauliflower purée, pearl onions


LAMB 
Tandoori seasoned lollipops, grilled cauliflower, pomegranate, harrisa marinated tomato,
over herb lemon risotto


FILET MIGNON  
Cast iron cooked to perfection topped with herbed compound butter, garlic mash,
roasted veggies


CARIBBEAN LOBSTER 
Prosciutto wrapped asparagus, gouda polenta, lime and herb butter

BRAISED OCTOPUS 
Squid ink linguini, roasted heirloom tomato, gremolada, basil, freshly grated parmesan

SEARED DIVER SCALLOPS
Crispy prosciutto, cauliflower purée, zucchini, buerre blanc, black olive salt

Dessert
PINEAPPLE RUM CAKE AND CREME BRÛLÉE 
Translates to burnt cream, a twist on a classic staple, macadamia nut tuille

BANANAS FOSTER
Hot rum flambéed with crispy wontons and a scoop of homemade miso ginger ice cream

COCONUT PANA COTTA 
Topped with toasted coconut and fresh passion fruit

KEY LIME PIE 
The best combination of sweet and tart with macadamia shortbread and white chocolate mousse

HONEY’S CHOCOLATE CAKE 
3 layers of decadence served with a scoop of homemade ice cream flavor of the week

BIG CITY CHEESECAKE
Classic New York served with a trio of toppings
NEW YEARS 2015/16
BLUE MOON LAGOON 560 – NEW YEARS 2015/16 Our family of four recently took a seven day New Year's British virgin islands cruise on the Blue Moon catamaran. It was a truly wonderful experience! The Blue Moon has three guest suites, a spacious indoor salon with a widescreen television including a large selection of recent movies in addition to DirecTV, an aft dining area, a flybridge with large padded seats, and a very large area in the front of the boat with several seating spots including two trampolines, 2 large bean bags, and sunken benches. Plenty of cozy spaces to congregate, sneak off for solitude, or stargaze at night. While the boat is very luxurious and well appointed, the real treat is the service provided by the crew. First the food: prior to our cruise we were asked about our food and beverage preferences, which we provided by email. Interesting and delicious appetizers, specialty drinks, and combinations of food that we had never experienced before. We must also mention that the boat is incredibly clean and fresh. The Captain would conduct a breakfast meeting every day showing us where we were on a map and outlining the myriad possibilities that lay before us for the day, then let us chose our own itinerary. We never really had to cruise more than an hour or two to get to our next destination. We could find an isolated beach, snorkel, float on the large inflatable, waterski, wakeboard, paddleboard, swim, sun, hike, enjoy happy hours or after dinner cocktails at a festive beach bar, or just do nothing and lounge about the boat. We cannot more highly recommend an excursion on the Blue Moon. We greatly look forward to our next opportunity to sail with them. ~Don
January 2017
ECLIPSE LAGOON 620 January 2017 Holly and I have been excited about coming aboard the Eclipse for nearly a year now. When our friends told us about Captain Jack and Jaimey and the catamaran experience we were ready to sign up. As we got closer we were abet concerned that the trip may not live up to expectations. You know when you are excited for something for a long time and have those high expectations, many times the experience does not live up to it. As soon as we took our dinghy ride to meet the Eclipse, we realized our concerns were way off base. Not only were Captain Jack and Jaimey attentive and helpful but, most importantly, they made us feel like family and members of the Eclipse crew. Waking each day to another fabulous meal followed by "Storytime" and our plan for the day ahead just made the experience that much more incredible. Each day we sailed and explored somewhere new and just when you thought things couldn't be more fun and beautiful, the next day arrived. Each meal was expertly prepared and would have made any world renowned chef envious of their quality and presentation. We actually dared to eat off the yacht one night to have some world famous spiny lobster at Anegada Island. While the lobster was fantastic, our entire group decided we were not going to cheat on Jaimey again as her meals were superior to even that lobster. Our only regret for the entire trip on the Eclipse was that it had to come to an end. Eventually the real world came back to haunt us and as we headed home, we knew we would be back. We were not just leaving a crew behind on the Eclipse, we felt we were leaving behind family. Until next time, we wish you both happy sailing and we're looking forward to our next adventure.
February 2018
SPLIT SECOND LAGOON 620 – FEBRUARY 2017 We’ve been chartering for a number of years. Jaimey and Jack were the best! The answer is YES, no matter what the question. Great insight into what there is to do, what you should try, and what’s possible given the conditions. Jack’s sailing lessons (see their post from 2/13/18) encouraged us to learn and he let us lend a hand. Couldn’t have been more pleased with the week.
February 2018
SPLIT SECOND Lagoon 620 – February 2018 Jack and Jaimey – Thank you both so much for all you did to make this incredible moving experience so special. I (Debi) will never be the same! I will go to this trip in my head and heart often and think of you both. Well certainly be sharing our love of this vessel, trip and awesome crew. Loved the teamwork and how you make it all look so easy – we know and appreciate how hard you work and all you do! 100% XO Debi and Ray (Birthday Deb) GO EAGLES!
March 2018
SPLIT SECOND LAGOON 620 – MARCH 2018 Jack & Jaimey were excellent! They were delightful - looked after our every need and were a joy to be around. Jaimey offered hiking/running suggestions to our son/daughter and Jack amused us with his many tales. Split Second was very comfortable, clean and the AC was good when required. Fave aspect was the fly bridge. Food was excellent and always superbly presented. Jaimey satisfied all our needs and always had the hot sauce on the table - as some of us like spicy food! The food was so good, we asked for many of Jaimey’s recipes. The itinerary was perfect for us and, even though the weather (north swell) wasn’t always kind, we managed to sail to bays we had never visited before. Always happy with Sailing Directions’ service - can’t think of anything you can improve. This was our second charter on Split Second and our second visit to the BVIs - we fell in love with the crew and the islands. Mary W
April 2018
SPLIT SECOND LAGOON 620 – APRIL 2018 Split Second was spotless, the flybridge upper deck was our favorite hangout.Jack and Jaimey are a phenomenal team. The itinerary was perfect and they made it fun. As a former restaurant owner, with 35 years in the industry, I would have hired Jamie in a heart beat but I know I could never match the view she has from her kitchen. She is talented, precise, and her food presentation is out of a magazine, while ALL being made from scratch, right down to the hamburger buns. The seasoning flavors and textures, are unbelievable, especially for a self trained chef, and she is also a dam good sailor. There are only 2 words; 5 star. Thanks for all your help arranging the charter, it was a wonderful vacation. If I can ever stop talking about it, I will most likely be booking again. Jack W, sailing the Virgin Islands
June 2018
The following are just a few of the many testimonials for Jack and Jaimey from their previous guests/yachts SPLIT SECOND LAGOON 620 – JUNE 2018 Just spent an amazing week with Jack and Jaimey. The most gracious hosts, amazing food, incredible knowledge of the BVI’s, and constant source of jokes and stories. Can’t recommend them enough...the answer is always YES!
MARCH 2019
No need to answer the individual questions! I rate everything as a 5. The boat was brand new so everything was in perfect shape. The crew was outstanding. They were knowledgeable, fun and all around great people. The food was wonderful. All the meals were great and the appetizers ( killer ceviche) were top notch. The crew planned a great tour of the BVI. We had fun places to stop and hike, great diving for Maggie, and wonderful spots for the rest of us to snorkel and play. Overall the Tellstar experience exceeded expectations.
APRIL 2019
If you are looking for someone to trust your dream vacation to, look no further than Captain Jack and Jaimey! TellStar is an incredible vessel. Jack is a terrific captain and entertainer and Jaimey’s meals are out of this world. What an incredible week of hiking, snorkeling, exploring, sailing and terrific history lessons along the way. Great memories that will last a lifetime! Thank you!
June 2019
Our vacation/graduation experience on the Tellstar was FANTASTIC! Could not have been any better, seriously, it was AWESOME! Captain Jack, Jamie & Jake were very accommodating and made our trip memorable forever! The food was AWESOME!, The crew did up and beyond all expectations.
July 2019
What can we say? The most wonderful trip with the most wonderful people! For many people trips like this may be normal but to us it is a once in a life time experience that we will never forget. Not only did you take us to places that have never been before but you made us feel pampered and comfortable beyond compare. Between both of you being ready every moment to tend to whatever need we have big or small to the extreme joy you both do it with. This trip was amazing! Jack your knowledge about well everything made the trip interesting along with the beautiful sights we learned so much too! Jaimey, we are going home with a few extra pounds on us that we have to blame on you! For 8 days not only did we have incredible sights you also thrilled our taste buds and were surprising us every day with your culinary master pieces. Together the two of you make the most unforgettable memories for people and are a pure joy to be around Thanks to the generosity of our good friend and your experience we truly had the time of our lives! The Best Always, Valent and Joe
JULY 2019
Lets start by mentioning this incredible vessel. Perfect design and excellent workmanship. Made everyone envious. Then the crew. They made the best, even better. Lively Captain Jack leads one of the best teams on the ocean. Attentive service, safe hands, a wonderfully authentic experience. Jaimey's highest quality and creative menu means we are leaving with a few extra pounds but it's well worth it, everything was outstanding and she's an amazing anchor girl too!Jake is the man! He should be up for the next James Bond. A true gentleman and always engaged in his mission to take care of us all, at all times. A wonderful experience on a badass yacht with our dearest and industry leaders Captain and crew.
Thanksgiving week November 2019
Dear Jack, Jaimey and Jake, Thank you, thank you for taking such great care of us this week. It was a pleasure to get to know you. The week was relaxing and magical. Thanks especially for arranging Akim to play the Steel drums for us and for the chance to play on the Hobie 18, we had so much fun with Jake! The food was delicious and interesting and we loved having you join us for Thanksgiving dinner. Thanks also to Jake, intrepid, kind and so much fun to hang with! Best wishes for a great chartering season! Lisa Jack, Jaimey and Jake, Thank you so much for a wonderful trip. You both made our experience a great one. Your passion for sailing is evident which enhances the joy we felt. Jaimey your cooking was amazing! What a fun and relaxing trip! Take good care and we will be following you on social media to see what you’re up to!
January 2020
I wanted to let the experiences of our fantastic week onboard Tellstar to settle in before adding a personal note so the time has come to share some recollections of our charter. Even so I’m sure I’ll miss a few highlights. Let’s just start with our warm and welcoming greeting from the entire crew and our first view of the absolutely gorgeous Seventy7 Lagoon. Nothing short of a spectacular yacht – we didn’t know it yet but it didn’t take long for us to realize the crew was equally spectacular in their own rights. You all must be experienced at keeping your laughter under wraps to the land dwellers trying to find their sea legs but we had an especially challenging experience as the Christmas winds came late this year and we had pretty consistent winds in excess of 20 - 25 knots. Thank you for making us feel safe at all times. Each of you have such individual talents but collectively – what a team! I loved when Jaimey sent Jake to a nearby yacht so he could have a moment of puppy time – nice and considerate to provide surprises to each other when the opportunity presents itself. And you never stop. We’re enjoying water activities while you are in the water keeping that yacht looking beautiful. We’re busy with breakfast and you’re all making up the cabins/likewise dinner and turning down the beds. So fun to walk out of my cabin to hear Jack and Jake having a very serious discussion on the table settings for the evening – humorous to me but just a simple example on how the details were important to you at every turn. So individually: Jake – such an interested and interesting young man. Always ready to learn and waiting for the opportunity to provide us with a delicious beverage of choice. Our group tended to be pretty self-sufficient so we had to make sure to let you show off your skills on occasion – and we were always pleased, but not surprised, with the results. You take pride in your abilities – rightfully so. So fun as the week went on to see your personality come out. When I try to describe you I generally end up at young Renaissance Man – that must be part personality and part upbringing so equal kudos to your family and your own self-determination. Varied interests, funny, humble, knowledgeable and just a joy to be around. The skies the limit young man! Thank you for the reminders on remaining curious and self-development regardless of age. And another thank you for being the source of our random question of the week – What is the difference between lasagna and diversity? (a nod to ASL) Chef – WOW – the food that just kept coming! Each meal a treat. I hope you know that it was a compliment when we requested an end to the 5 o’clock appetizer. Each meal was so delicious that we had to find a way to limit our excesses since when the meals appeared we tended to clean our plates. AND a very special thanks for providing GF meals to my friend Vikki – so often she is left with a “less than” meal but not on this trip – she really felt taken care of and special and, again, for that a very big thank you. And that GF birthday cake was more than we had hoped for. Making my friends happy makes me very happy. Now in addition to the fresh, delicious, and well-presented meals you have so many additional skills – like accompanying us on snorkel trips – how long can you hold your breath anyways? I was busy doing the group safety counts and had to wait for you to pop up!!! Thank you for the many unobserved hours you spend in the galley working your magic for all of us. (and for the very funny milk pouch story!!!) Capt. Jack – Where to start? For always making us feel safe and cared for in some rough seas – your captain skills were on full display. You navigate that yacht with remarkable skill that makes it look easy when we’re fully aware that it is not – and the communication with your team and your guests is top notch. That skill is matched with your joyful demeanor and the ability to quickly respond to any concerns that were raised. We had one room issue that was addressed head on with grace and complete satisfaction – thank you. In addition that one issue has provided us with so much laughter as we recount some of the charter highlights (the pitter patter between cabins). Another thank you for helping me navigate the “primary” responsibilities with grace and ease as we established the days activities. Your history of the area and story-telling accentuates the overall experience. I enjoyed watching you provide Jake with learning opportunities under your guidance – a great leader knows how to challenge his deck mate and build their confidence – you’re a really good teacher in that way. AND you were always so quick to direct praise to the appropriate crew member. You have such an evident joy in providing a unique experience for your guests but, for me, the real skill was in making us all feel like we were in the home of friends that were the BEST HOSTS EVER!!!! Thank you for the “homework”. At first it seemed an impossible task to come up with a favorite meal, favorite location and favorite experience BUT what a fantastic way for all of us to both consider and then share our highlights with each other. I don’t believe we came up with a single meal but the recall was a feast in and of itself. From now on my challenge for future vacations is to “top that”. You’ve set the bar high so I hope to let you know how we do. Hoping to see you again in a couple of years – until then smooth sailing to you all. I said it in person but want to say it again – A THOUSAND THANK YOU’S and I still might be a little short of all the gratitude for our week as your guests on Tellstar Seventy7 All of my very best regards to you Sharon H. (Jan 2020)
Rates are All Inclusive
Season 2 PAX 3 PAX 4 PAX 5 PAX 6 PAX 7 PAX 8 PAX
Summer 2020 $61,000 $61,500 $61,500 $62,000 $62,000 $62,500 $62,500
Winter 2020 to 2021 $61,000 $61,500 $61,500 $62,000 $62,000 $62,500 $62,500
Summer 2021 $61,000 $61,500 $61,500 $62,000 $62,000 $62,500 $62,500

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
<b>GENERAL RATES NOTE:</b> All rates are for 7 nights, 8 days.
For short charters please use the divide-by-6 rule for figuring short charter premiums.
Charters of less than 4 nights available depending on schedule and season, please inquire.

<b>Please note that TELLSTAR is a BVI based yacht. ALL embarkations/disembarkation should be in the BVI. <u>No USVI ports</u></b>

<b>Christmas and New Years 2020/21</b>:
7 night minimum
Christmas week 2020: 1-8 guests $72,000
Near Years week:2020-2021 1-8 guests $75,000
<span style="color:#9900cc;">Christmas week to end by December 26th. New Years to begin no earlier than December 27th</span></b>.

Yacht is BVI based - Please inquire for relocation fees.
All St Martin charters add $1500 for fees
All St Lucia/ Grenadines add $4000 for fees
For 48 hours turns please use the same port

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Available

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  • : Cat
  • : 36 Feet
  • : 6.3 Feet
  • : 8
  • : 2019
  • : Lagoon
  • : 2 x 250 HP John Deere engines. 21 KW Generator.
  • : Yes
  • : No
  • : Yacht offers Rendezvous Diving only
  • : John Gorman
  • : BVI
  • : Yes
  • : 1291871
Accommodations
Cabins: 4
Queen: 2
Single Cabins: 1
Showers: 4
Wash Basins: 4
Heads: -
Electric Heads: 4
Engine Details
2 x 250 HP John Deere engines. 21 KW Generator.
Fuel Consumption: -
Cruising Speed: -
Max Speed: -
Details
Refit: -
Helipad: No
Jacuzzi: No
A/C: Full
Locations
Winter Area: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards
Summer Area: Caribbean Virgin Islands
Pick Up Locations
Pref. Pick-up: -
Other Pick-up: -


Amenities
Salon Tv/VCR: -
Salon Stereo: Yes
Sat Tv: -
# of Videos: -
# DVDs/Movies: Yes
# CD's: -
Camcorder: -
Books: Yes
Board Games: Yes
Sun Awning: Yes
Deck Shower: Yes
Bimini: Yes
Water Maker: Yes - 78 G
Special Diets: Inq
Kosher: No
BBQ: Yes
# Dine In: Yes
Minimum Age: None
Generator: 21 KW
Inverter: 2 x 3000 Watts
Voltages: 110V
Water Maker: Yes - 78 G
Water Cap: -
Ice Maker: Yes
Sailing Instructions: -
Internet Access: -
Gay Charters: Yes
Nude: Yes
Hairdryers: Yes
# Port Hatches: -
Guests Smokes: Stern steps only
Crew Smokes: No
Pets Aboard: No
Pet Type: -
Guest Pets: No
Children Ok: Yes
Hammock: Yes
Windscoops: -
Water Sports
Dinghy size: 16.5 ft
Dinghy hp: 90
Dinghy # pax: 10
Water Skis Adult: Yes
Water Skis Kids: Yes
Jet Skis: No
Wave Runners: No
Kneeboard: Yes
Windsurfer: No
Snorkel Gear: Yes
Tube: Yes
Scurfer: No
Wake Board: Yes
Kayaks 1 Pax: 2
Kayaks (2 Pax): 1
Floating Mats: Yes
Swim Platform: Stern Steps
Boarding Ladder (Loc/Type): Stern
Sailing Dinghy: -
Beach Games: -
Fishing Gear: Yes
Gear Type: Trolling & Casting
Rods: 3
Captain
John Gorman
Nation: American
Born: 1970
License: USCG 100t / BVI Endorsement
Chef/Mate
Sara Nelson
Nation: American
Born: 1989
Captain Jack was born and raised in Maryland sailing the waters of the Chesapeake. He started sailing as a young boy with his father. He studied at the University of Maryland and served in the US Navy. Jack has a bachelor's degree from the University of Maryland and was trained in the Navy's Nuclear Power Program were he served on Submarines. After leaving the Navy, Jack worked as a Nuclear Engineering consultant for 14 years during which time he obtained a Master's in Business Administration from Johns Hopkins University. Jack built sea miles in the Navy, and doing deliveries and passages throughout his years in the corporate world. Finally, Jack decided to fulfill his lifelong dream of being a sea Captain and left the US. Jack sailed, single handed, across the Atlantic and has completed many other crossings and long distance deliveries. Jack has also skippered numerous recreational vessels, including day sail vessels, dive boats, as well as working on Tall Ships. Jack is passionate about being on the water, but even more passionate about sailing. He has spent the past 10 years in the Caribbean working in the private yacht industry, running day charters and Captaining term charter vessels with up to 10 guests. Jack is a qualified Dive Master. Jack has a contagious joy for life. If you are looking for a sailing vacation that is exactly what you will get with Jack as your Captain. You will see Jack’s face light up if asked to teach people how to sail.

Chef Sara Nelson
Chef Sara hails from the farmlands of North Dakota. Although her former years were spent on a landlocked farm, she spent the majority of her childhood summers at her family’s lake cabin in Northern Minnesota and fell completely in love with being on the water. Just 3 years ago she decided to turn her passion into reality and leave her career in sales to live an adventurous life at sea – trading in miles of pounding the pavement for miles of exploring the open ocean.

Sara has traveled all over Europe inspiring her new life as chef and first mate on many different yachts in Greece, Croatia, the Bahamas, and Italy (Sardinia & Corsica). Eventually she made her way to the beautiful crystal blue waters of the Virgin Islands. She’s so grateful for her travels and experiences around Europe, but is truly thrilled to call Tellstar and the Virgin Islands her new home.
Sara earned a Yacht Chef certificate from the Super Yacht Culinary Academy in Cape Town, South Africa. She loves cooking almost as much as she loves eating. Her farm roots inspire made from scratch recipes and her work ethic is demonstrated by her enthusiasm in the galley. She loves working with farmers on island to incorporate local produce as well as sourcing sustainably caught fish from local fisherman.


Steward Jacob Archibald
Growing up in northeastern United States on the southern coast of New Jersey, Jakes love and appreciation for the ocean developed from a very early age. Jake grew up surrounded by a family of sailors, divers and fisherman. In 2010 Jake’s family traded their life in New Jersey for the warm waters off the pacific coast of Costa Rica. The next few years of his life were spent traveling throughout Central America. Upon completing high school, Jake stumbled onto his first job in the yachting industry as Deck/Stew onboard luxury sailing catamarans. Jake has now been working aboard charter yachts for 3 years and it the ultimate crew member. He is friendly, charismatic and the guests are always his number one priority. He is a master mixologist, loves to take guests on snorkeling adventures and you will often find him at the helm driving the boat while Captain Jack runs around on deck! He really is a jack of all trades!

In May 2019 Jake spent a month in Gibraltar where he earned his RYA 200 ton Coastal Skippers license. Jake has aspirations to become a PADI Dive Master and one day he would like to work as a ships engineer. You can be rest assured that all your needs will be met with Jake looking out for you!

Stewardess Blake Hirschey
Blake is a native of Minneapolis, Minnesota. She grew up spending time cruising the many beautiful lakes and developing a respect for the outdoors. She graduated from the University of St. Thomas where she studied business and Spanish Language. With dreams of seeing a different part of the world, she moved to Spain to become an English Language teacher. In search of a summer job, she stumbled upon a position as a Hostess and Mate on a small sailing vessel in the Mediterranean. A position she enjoyed for 3 summer seasons and decided to turn into a career.

Blake is elated to now be joining the Tellstar team and to be sailing in the Virgin Islands. Her pleasant, “Minnesota Nice” demeanor and charming personality make her a wonderful Stewardess, ready to greet and care for guests. She loves to whip up cocktails, share wild travel stories, and will make you feel right at home!

From the Galley of Sara Nelson

Breakfast Plates  

BANANA HOTCAKE STACK
Fluffy buttermilk pancakes stuffed with sweet bananas and tart cream cheese bombs,
topped with warm maple syrup and served with sausage links


FRENCH TOAST
Brioche rum bread topped with fruit de jour, whipped honey ricotta, and warm honey
butter syrup, served with sausage links


QUICHE & CREPES
Lorraine topped with arugula and freshly grated parmesan paired with a sweet mixed
berry and nutella crepe


GARDEN BENEDICT
House baked english muffin with greens, avocado, poached eggs, hollandaise, herbs,
choice of thick cut bacon


BASIC B
Eggs your way, thick cut bacon or sausage links, island spiced roasted breakfast
spuds, toast or biscuit


PIGGY SMALLS
Omelet with Cuban style pulled pork, cotija cheese, herbs, avocado, and housemade
donya sauce


CHILAQUILES
Tortilla chips, mole verde, crispy bacon, black beans, topped with watermelon radish,
cotija, a sunny egg, and cilantro
Simple and light selection always available: Cereal, Greek Yogurt Parfait, 
Overnight Oats,
Açaí Bowl, Hard Boiled Eggs, Meats & Cheeses, Avocado Toast,
Bagels and Lox

Salads, Tacos & Bowls 

CRAB & AVOCADO SALAD 
Lump blue, romaine, vine ripe tomatoes, feta, red onion, lime caper vinaigrette

FLANK STEAK CAESAR SALAD
Classic romaine, parmesan, house made croutons, house made caesar dressing

THAI PRAWN SALAD
Sweet and spicy jumbo prawn served hot atop a bed of tender bib lettuce, fresh mango,
cilantro, mint, and lemongrass, crushed peanuts


MAHI MAHI TACOS
A pair of locally fresh caught blackened mahi filets atop house made corn tortillas,
island slaw, with cotija, lime, cilantro


ALOHA SPICY SALMON POKE BOWL 
Served with edamame, avocado, seaweed, fresh mango, watermelon radish and house
pickled red onion atop a bed of soba noodles


SPICY GLAZED TUNA BOWL  
Seared ahi, island slaw, fresh herbs, watermelon radish, mango, avocado, toasted peanuts,
citrus peanut butter vinaigrette, sesame seeds


CRISPY SKIN SALMON  
Seared wild alaskan king, atop a mountain of butter lettuce, heirloom cherry tomatoes,
citrus marinated green olives,
caper berries, freshly shaves parmesan, champagne vinaigrette

Happy Hour Appetizers

SPRING ROLLS
Refreshing crunch of veggies wrapped in rice paper served with chili garlic and ginger
sesame dipping sauces


PORK RIBS
Hot, sweet, and spicy with mango and chili flavors, topped with sesame and chopped
spring onion


DRAGONS BLOOD CEVICHE
Fresh locally caught mahi and wahoo, blood orange citrus and saffron escabeche,
dragon fruit, fennel


JAPAN CHICKEN 
Savory, crispy tenders doused in spicy orange citrus, topped with spring onion
and sesame seeds, aired with house made pickles


SHISHITOS
blistered and tossed in roasted sweet corn salsa, cotija, and toasted cashews

CHARCUTERIE 
A spread of cured meats and artisanal cheeses with accompaniments

MEZZE BOARD
Platter of flat breads, veggies, hummus, baba ghanoush, olives, nuts

BEEF TENDERLOIN CARPACCIO 
Served with lemon, capers, peppery arugula, and freshly shaved parmesan

CARIBBEAN FISH & CHIPS  
Beer battered locally caught wahoo, paired with seasonal root vegetable chips

Entrees 
BEEF SHORT RIB
Chipotle and malbec braised, crispy golden potato stack, roasted sweet corn salsa,
cotija, cilantro, lime


MAHI MAHI 
Parmesan curry seared locally fresh caught mahi mahi with sautéed spinach,
coconut cauliflower purée, pearl onions


LAMB 
Tandoori seasoned lollipops, grilled cauliflower, pomegranate, harrisa marinated tomato,
over herb lemon risotto


FILET MIGNON  
Cast iron cooked to perfection topped with herbed compound butter, garlic mash,
roasted veggies


CARIBBEAN LOBSTER 
Prosciutto wrapped asparagus, gouda polenta, lime and herb butter

BRAISED OCTOPUS 
Squid ink linguini, roasted heirloom tomato, gremolada, basil, freshly grated parmesan

SEARED DIVER SCALLOPS
Crispy prosciutto, cauliflower purée, zucchini, buerre blanc, black olive salt

Dessert
PINEAPPLE RUM CAKE AND CREME BRÛLÉE 
Translates to burnt cream, a twist on a classic staple, macadamia nut tuille

BANANAS FOSTER
Hot rum flambéed with crispy wontons and a scoop of homemade miso ginger ice cream

COCONUT PANA COTTA 
Topped with toasted coconut and fresh passion fruit

KEY LIME PIE 
The best combination of sweet and tart with macadamia shortbread and white chocolate mousse

HONEY’S CHOCOLATE CAKE 
3 layers of decadence served with a scoop of homemade ice cream flavor of the week

BIG CITY CHEESECAKE
Classic New York served with a trio of toppings
NEW YEARS 2015/16
BLUE MOON LAGOON 560 – NEW YEARS 2015/16 Our family of four recently took a seven day New Year's British virgin islands cruise on the Blue Moon catamaran. It was a truly wonderful experience! The Blue Moon has three guest suites, a spacious indoor salon with a widescreen television including a large selection of recent movies in addition to DirecTV, an aft dining area, a flybridge with large padded seats, and a very large area in the front of the boat with several seating spots including two trampolines, 2 large bean bags, and sunken benches. Plenty of cozy spaces to congregate, sneak off for solitude, or stargaze at night. While the boat is very luxurious and well appointed, the real treat is the service provided by the crew. First the food: prior to our cruise we were asked about our food and beverage preferences, which we provided by email. Interesting and delicious appetizers, specialty drinks, and combinations of food that we had never experienced before. We must also mention that the boat is incredibly clean and fresh. The Captain would conduct a breakfast meeting every day showing us where we were on a map and outlining the myriad possibilities that lay before us for the day, then let us chose our own itinerary. We never really had to cruise more than an hour or two to get to our next destination. We could find an isolated beach, snorkel, float on the large inflatable, waterski, wakeboard, paddleboard, swim, sun, hike, enjoy happy hours or after dinner cocktails at a festive beach bar, or just do nothing and lounge about the boat. We cannot more highly recommend an excursion on the Blue Moon. We greatly look forward to our next opportunity to sail with them. ~Don
January 2017
ECLIPSE LAGOON 620 January 2017 Holly and I have been excited about coming aboard the Eclipse for nearly a year now. When our friends told us about Captain Jack and Jaimey and the catamaran experience we were ready to sign up. As we got closer we were abet concerned that the trip may not live up to expectations. You know when you are excited for something for a long time and have those high expectations, many times the experience does not live up to it. As soon as we took our dinghy ride to meet the Eclipse, we realized our concerns were way off base. Not only were Captain Jack and Jaimey attentive and helpful but, most importantly, they made us feel like family and members of the Eclipse crew. Waking each day to another fabulous meal followed by "Storytime" and our plan for the day ahead just made the experience that much more incredible. Each day we sailed and explored somewhere new and just when you thought things couldn't be more fun and beautiful, the next day arrived. Each meal was expertly prepared and would have made any world renowned chef envious of their quality and presentation. We actually dared to eat off the yacht one night to have some world famous spiny lobster at Anegada Island. While the lobster was fantastic, our entire group decided we were not going to cheat on Jaimey again as her meals were superior to even that lobster. Our only regret for the entire trip on the Eclipse was that it had to come to an end. Eventually the real world came back to haunt us and as we headed home, we knew we would be back. We were not just leaving a crew behind on the Eclipse, we felt we were leaving behind family. Until next time, we wish you both happy sailing and we're looking forward to our next adventure.
February 2018
SPLIT SECOND LAGOON 620 – FEBRUARY 2017 We’ve been chartering for a number of years. Jaimey and Jack were the best! The answer is YES, no matter what the question. Great insight into what there is to do, what you should try, and what’s possible given the conditions. Jack’s sailing lessons (see their post from 2/13/18) encouraged us to learn and he let us lend a hand. Couldn’t have been more pleased with the week.
February 2018
SPLIT SECOND Lagoon 620 – February 2018 Jack and Jaimey – Thank you both so much for all you did to make this incredible moving experience so special. I (Debi) will never be the same! I will go to this trip in my head and heart often and think of you both. Well certainly be sharing our love of this vessel, trip and awesome crew. Loved the teamwork and how you make it all look so easy – we know and appreciate how hard you work and all you do! 100% XO Debi and Ray (Birthday Deb) GO EAGLES!
March 2018
SPLIT SECOND LAGOON 620 – MARCH 2018 Jack & Jaimey were excellent! They were delightful - looked after our every need and were a joy to be around. Jaimey offered hiking/running suggestions to our son/daughter and Jack amused us with his many tales. Split Second was very comfortable, clean and the AC was good when required. Fave aspect was the fly bridge. Food was excellent and always superbly presented. Jaimey satisfied all our needs and always had the hot sauce on the table - as some of us like spicy food! The food was so good, we asked for many of Jaimey’s recipes. The itinerary was perfect for us and, even though the weather (north swell) wasn’t always kind, we managed to sail to bays we had never visited before. Always happy with Sailing Directions’ service - can’t think of anything you can improve. This was our second charter on Split Second and our second visit to the BVIs - we fell in love with the crew and the islands. Mary W
April 2018
SPLIT SECOND LAGOON 620 – APRIL 2018 Split Second was spotless, the flybridge upper deck was our favorite hangout.Jack and Jaimey are a phenomenal team. The itinerary was perfect and they made it fun. As a former restaurant owner, with 35 years in the industry, I would have hired Jamie in a heart beat but I know I could never match the view she has from her kitchen. She is talented, precise, and her food presentation is out of a magazine, while ALL being made from scratch, right down to the hamburger buns. The seasoning flavors and textures, are unbelievable, especially for a self trained chef, and she is also a dam good sailor. There are only 2 words; 5 star. Thanks for all your help arranging the charter, it was a wonderful vacation. If I can ever stop talking about it, I will most likely be booking again. Jack W, sailing the Virgin Islands
June 2018
The following are just a few of the many testimonials for Jack and Jaimey from their previous guests/yachts SPLIT SECOND LAGOON 620 – JUNE 2018 Just spent an amazing week with Jack and Jaimey. The most gracious hosts, amazing food, incredible knowledge of the BVI’s, and constant source of jokes and stories. Can’t recommend them enough...the answer is always YES!
MARCH 2019
No need to answer the individual questions! I rate everything as a 5. The boat was brand new so everything was in perfect shape. The crew was outstanding. They were knowledgeable, fun and all around great people. The food was wonderful. All the meals were great and the appetizers ( killer ceviche) were top notch. The crew planned a great tour of the BVI. We had fun places to stop and hike, great diving for Maggie, and wonderful spots for the rest of us to snorkel and play. Overall the Tellstar experience exceeded expectations.
APRIL 2019
If you are looking for someone to trust your dream vacation to, look no further than Captain Jack and Jaimey! TellStar is an incredible vessel. Jack is a terrific captain and entertainer and Jaimey’s meals are out of this world. What an incredible week of hiking, snorkeling, exploring, sailing and terrific history lessons along the way. Great memories that will last a lifetime! Thank you!
June 2019
Our vacation/graduation experience on the Tellstar was FANTASTIC! Could not have been any better, seriously, it was AWESOME! Captain Jack, Jamie & Jake were very accommodating and made our trip memorable forever! The food was AWESOME!, The crew did up and beyond all expectations.
July 2019
What can we say? The most wonderful trip with the most wonderful people! For many people trips like this may be normal but to us it is a once in a life time experience that we will never forget. Not only did you take us to places that have never been before but you made us feel pampered and comfortable beyond compare. Between both of you being ready every moment to tend to whatever need we have big or small to the extreme joy you both do it with. This trip was amazing! Jack your knowledge about well everything made the trip interesting along with the beautiful sights we learned so much too! Jaimey, we are going home with a few extra pounds on us that we have to blame on you! For 8 days not only did we have incredible sights you also thrilled our taste buds and were surprising us every day with your culinary master pieces. Together the two of you make the most unforgettable memories for people and are a pure joy to be around Thanks to the generosity of our good friend and your experience we truly had the time of our lives! The Best Always, Valent and Joe
JULY 2019
Lets start by mentioning this incredible vessel. Perfect design and excellent workmanship. Made everyone envious. Then the crew. They made the best, even better. Lively Captain Jack leads one of the best teams on the ocean. Attentive service, safe hands, a wonderfully authentic experience. Jaimey's highest quality and creative menu means we are leaving with a few extra pounds but it's well worth it, everything was outstanding and she's an amazing anchor girl too!Jake is the man! He should be up for the next James Bond. A true gentleman and always engaged in his mission to take care of us all, at all times. A wonderful experience on a badass yacht with our dearest and industry leaders Captain and crew.
Thanksgiving week November 2019
Dear Jack, Jaimey and Jake, Thank you, thank you for taking such great care of us this week. It was a pleasure to get to know you. The week was relaxing and magical. Thanks especially for arranging Akim to play the Steel drums for us and for the chance to play on the Hobie 18, we had so much fun with Jake! The food was delicious and interesting and we loved having you join us for Thanksgiving dinner. Thanks also to Jake, intrepid, kind and so much fun to hang with! Best wishes for a great chartering season! Lisa Jack, Jaimey and Jake, Thank you so much for a wonderful trip. You both made our experience a great one. Your passion for sailing is evident which enhances the joy we felt. Jaimey your cooking was amazing! What a fun and relaxing trip! Take good care and we will be following you on social media to see what you’re up to!
January 2020
I wanted to let the experiences of our fantastic week onboard Tellstar to settle in before adding a personal note so the time has come to share some recollections of our charter. Even so I’m sure I’ll miss a few highlights. Let’s just start with our warm and welcoming greeting from the entire crew and our first view of the absolutely gorgeous Seventy7 Lagoon. Nothing short of a spectacular yacht – we didn’t know it yet but it didn’t take long for us to realize the crew was equally spectacular in their own rights. You all must be experienced at keeping your laughter under wraps to the land dwellers trying to find their sea legs but we had an especially challenging experience as the Christmas winds came late this year and we had pretty consistent winds in excess of 20 - 25 knots. Thank you for making us feel safe at all times. Each of you have such individual talents but collectively – what a team! I loved when Jaimey sent Jake to a nearby yacht so he could have a moment of puppy time – nice and considerate to provide surprises to each other when the opportunity presents itself. And you never stop. We’re enjoying water activities while you are in the water keeping that yacht looking beautiful. We’re busy with breakfast and you’re all making up the cabins/likewise dinner and turning down the beds. So fun to walk out of my cabin to hear Jack and Jake having a very serious discussion on the table settings for the evening – humorous to me but just a simple example on how the details were important to you at every turn. So individually: Jake – such an interested and interesting young man. Always ready to learn and waiting for the opportunity to provide us with a delicious beverage of choice. Our group tended to be pretty self-sufficient so we had to make sure to let you show off your skills on occasion – and we were always pleased, but not surprised, with the results. You take pride in your abilities – rightfully so. So fun as the week went on to see your personality come out. When I try to describe you I generally end up at young Renaissance Man – that must be part personality and part upbringing so equal kudos to your family and your own self-determination. Varied interests, funny, humble, knowledgeable and just a joy to be around. The skies the limit young man! Thank you for the reminders on remaining curious and self-development regardless of age. And another thank you for being the source of our random question of the week – What is the difference between lasagna and diversity? (a nod to ASL) Chef – WOW – the food that just kept coming! Each meal a treat. I hope you know that it was a compliment when we requested an end to the 5 o’clock appetizer. Each meal was so delicious that we had to find a way to limit our excesses since when the meals appeared we tended to clean our plates. AND a very special thanks for providing GF meals to my friend Vikki – so often she is left with a “less than” meal but not on this trip – she really felt taken care of and special and, again, for that a very big thank you. And that GF birthday cake was more than we had hoped for. Making my friends happy makes me very happy. Now in addition to the fresh, delicious, and well-presented meals you have so many additional skills – like accompanying us on snorkel trips – how long can you hold your breath anyways? I was busy doing the group safety counts and had to wait for you to pop up!!! Thank you for the many unobserved hours you spend in the galley working your magic for all of us. (and for the very funny milk pouch story!!!) Capt. Jack – Where to start? For always making us feel safe and cared for in some rough seas – your captain skills were on full display. You navigate that yacht with remarkable skill that makes it look easy when we’re fully aware that it is not – and the communication with your team and your guests is top notch. That skill is matched with your joyful demeanor and the ability to quickly respond to any concerns that were raised. We had one room issue that was addressed head on with grace and complete satisfaction – thank you. In addition that one issue has provided us with so much laughter as we recount some of the charter highlights (the pitter patter between cabins). Another thank you for helping me navigate the “primary” responsibilities with grace and ease as we established the days activities. Your history of the area and story-telling accentuates the overall experience. I enjoyed watching you provide Jake with learning opportunities under your guidance – a great leader knows how to challenge his deck mate and build their confidence – you’re a really good teacher in that way. AND you were always so quick to direct praise to the appropriate crew member. You have such an evident joy in providing a unique experience for your guests but, for me, the real skill was in making us all feel like we were in the home of friends that were the BEST HOSTS EVER!!!! Thank you for the “homework”. At first it seemed an impossible task to come up with a favorite meal, favorite location and favorite experience BUT what a fantastic way for all of us to both consider and then share our highlights with each other. I don’t believe we came up with a single meal but the recall was a feast in and of itself. From now on my challenge for future vacations is to “top that”. You’ve set the bar high so I hope to let you know how we do. Hoping to see you again in a couple of years – until then smooth sailing to you all. I said it in person but want to say it again – A THOUSAND THANK YOU’S and I still might be a little short of all the gratitude for our week as your guests on Tellstar Seventy7 All of my very best regards to you Sharon H. (Jan 2020)
Rates are All Inclusive
Season 2 PAX 3 PAX 4 PAX 5 PAX 6 PAX 7 PAX 8 PAX
Summer 2020 $61,000 $61,500 $61,500 $62,000 $62,000 $62,500 $62,500
Winter 2020 to 2021 $61,000 $61,500 $61,500 $62,000 $62,000 $62,500 $62,500
Summer 2021 $61,000 $61,500 $61,500 $62,000 $62,000 $62,500 $62,500

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
<b>GENERAL RATES NOTE:</b> All rates are for 7 nights, 8 days.
For short charters please use the divide-by-6 rule for figuring short charter premiums.
Charters of less than 4 nights available depending on schedule and season, please inquire.

<b>Please note that TELLSTAR is a BVI based yacht. ALL embarkations/disembarkation should be in the BVI. <u>No USVI ports</u></b>

<b>Christmas and New Years 2020/21</b>:
7 night minimum
Christmas week 2020: 1-8 guests $72,000
Near Years week:2020-2021 1-8 guests $75,000
<span style="color:#9900cc;">Christmas week to end by December 26th. New Years to begin no earlier than December 27th</span></b>.

Yacht is BVI based - Please inquire for relocation fees.
All St Martin charters add $1500 for fees
All St Lucia/ Grenadines add $4000 for fees
For 48 hours turns please use the same port
CONTACT US