THE ANNEX

$25,500 - $31,950 / WEEK
Large salon opening to aft deck
Alfresco dining on the aft deck
Flybridge seating and helm
The forward lounging cockpit
Main deck port queen suite
Main deck queen suite
Guest queen suite
Kids twin cabin, can be made into queen
Rainbows on the BBQ and bar
Water toys galore
Lemon head super tender
Top deck bar
Outdoor movie theater
Top deck lounge
Champagne days...
Cruisin'
The Annex. from the water

Five cabins each with ensuite private head with electric toilet. Top flybridge lounge area, forward cockpit lounge area plus cockpit and trampolines.

5 guest queen staterooms with private ensuite baths with dry shower stalls and electric heads. Four queen berths and one cabin with two singles berths which can convert to a queen. This yacht is NOT legal for more than 10 pax charters.

BERTH SIZES:
Port Aft Cabin(twin convertible) - 80'’X31'’(twin) or 80'’X80” King
Port & Strb Upper Cabin - 78'’X60”
Strb aft cabin - 80'’X62”
Strb fwd cabin - 80”X60”

BUILT/REFIT
YEAR
2016
YACHT
LENGTH
58 Ft
NUMBER OF
CABINS
5
NUMBER OF
GUESTS
10
TOTAL
CREW
3
CHARGES
FROM
$25,500
Accommodations
Cabins: 5
Queen: 4
Single Cabins: 1
Showers: 5
Electric Heads: 5
Engine Details
2x110hp diesels New 20Kw generator
Fuel Consumption: -
Cruising Speed: -
Max Speed: -
Details
Type: Cat
Beam: 28 Feet
Draft: 6 Feet
Pax: 10
Refit: 2016
YearBuilt: 2013
Builder: Leopard
Engines: 2x110hp diesels New 20Kw generator
JetSkis: No
Flag: JAMAICAN
SatTv: Yes
RegNum: JMP16072
Jacuzzi: No
A/C: Full
Locations
Winter Area: Caribbean Virgin Islands, Caribbean Leewards
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: -
Board Games: Yes
Deck Shower: Yes
Water Maker: -
Special Diets: Yes
Kosher: No
BBQ: Yes
Minimum Age: None
Inverter: Yes
Voltages: 110v & 220v
Water Maker: -
Ice Maker: Yes
Sailing Instructions: Non
Internet Access: Onboard WIFI
Hairdryers: Yes
Guests Smokes: Aft deck only
Crew Smokes: No
Pets Aboard: No
Hammock: No
Water Sports
Dinghy size: 16' Center Console
Dinghy hp: 60HP
Water Skis Adult: Yes
Water Skis Kids: No
Jet Skis: No
Kneeboard: 1
Windsurfer: No
Snorkel Gear: Yes
Tube: Yes
Scurfer: No
Wake Board: 1
Kayaks 1 Pax: No
Kayaks (2 Pax): No
Floating Mats: 6
Swim Platform: Electric platform
Boarding Ladder (Loc/Type): Ladder off scoop steps
Sailing Dinghy: Non
Beach Games: Yes
Fishing Gear: Yes
Gear Type: Trolling
Rods: 2
Captain
Oliver Pilon
Nation: Canada
License: RYA Yachtmaster
Languages: English, Portuguese, Spanish, Afrikaans, French
Years Sailing: 13
Chef
Roma Stopforth
Nation: So. African
Born: 1962
License: STCW
Years Sailing: 7
***SKiPPER Capt. Olivier Pilon
With more than 6 years experience as a professional Captain and skipper on racing sailing yacht. I gained more than 10 000 nautical miles cruising the Caribbean, the east coast of the USA and Canada. I have extensive experience in chartering the Virgins Islands as well as in lesser known locations. I have a strong focus on providing safe, secure and an enjoyable environment for our guests.
Olivier is no stranger to THE ANNEX, having assisted in delivering her forth and back to the Virgin Islands. Olivier has chartered in the Virgins for the past 5 seasons, and is fully familiar with the yacht.
"I’m ready to be your captain!"

***THE CHEF

Chef Roma Stopforth is from South Africa. She has over 30 years experience in the Restaurant and Hospitality industry. She has both worked in and owned her own restaurants. She is very experienced in all types of cuisine. She is happy and able to cater for most dietary needs.

For the last 8 years, Roma has called the Caribbean home. This is reflected in her dishes using local products and flavors to create unique, wonderful fusion dishes. Her meal never fail to impress.

Roma has an outgoing personality and loves to entertain her guests and spoil them with fine food. She also has a vast knowledge of the BVI and loves to share it!

Qualifications: 30 years at the University of life cooking school. STCW 2010. PADI Dive Master. Emergency First Responder.
Languages: English, Afrikaans

***THE STEWARDESS

To be named

Breakfast

All Breakfasts are served with tea/coffee/juice, a selection of cereals and yoghurts, fresh fruit/smoothies

Eggs Benedict – Lightly toasted English muffin topped with Canadian bacon, gently poached eggs and home made Hollandaise sauce.

Freshly baked croissants – served with smoked salmon, cream cheese, chives and capers and a selection of jams and preserves.

Mini Fritatas – Parma ham, swiss cheese and potato bake

French toast – served with maple rum syrup and a selection of muffins, spinach & feta, asparagus & cheese, bacon & mozorella

Full English breakfast – Eggs to order, bacon, hash browns, tomato, baked beans, tomato, toast, jams and preserves.

 

 

Lunch

Linguini Lobster – Linguini pasta topped with Lobster sautéed in herb butter with shallots, fresh cream and garlic, served with a seasonal, crispy green salad.

Vietnamese Spring Rolls – a variety of shrimp and chicken spring rolls served with a pineapple and chilli salsa and freshly baked French loaf.

Baby Back Pork Ribs – Succulent and falling off the bone, barbecued to a turn, baby back ribs served with garlic bruschetta and caprese salad.

Caribbean Chicken Salad – served on a bed of lettuce, with hot, cheesy, garlic toasties.

Smoked Salmon and Asparagus Quiche and or Traditional Quiche Lorraine – served with watermelon, arugala, black olive, feta and fresh mint salad.

 

 

Appetizers

Baked Brie With Balsamic Reduction and Cherry Tomatoes – Brie baked with cherry tomatoes in balsamic reduction served with sliced apple, caramelized nuts, preserved figs and various crackers.

Crab Tartlets – Crab morne baked in phyllo pastry served on a bed of arugala.

Shrimp Cocktails – Plump shrimp smothered in a creamy blue cheese, cream and brandy sauce, served on crisp iceberg lettuce.

Mezze Platter – Platter of Tzaziki, Skordalia, Taramasalata served with grilled, stuffed aubergine with feta, marinated mushrooms, Parma Ham, Mozorella and a variety of crackers.

Chicken Satay – Mini chicken kebabs served with a sweet thai peanut, apricot and chilli dipping sauce.

 

 

Dinner

Grilled Canadian Salmon – Served on a potato rosti – drizzled with a bur blanc caper sauce, garnished with fresh asparagus and caviar.

Pan Seared Duck Breast – Served with red wine sherry sauce with potato rissoles and seasonal vegetables.

Barbecued Beef Tenderloin – Served with a brandy and green peppercorn sauce, new  potatoes, roasted butternut and almond green beans.

Rack of Lamb – Roasted with a crust of rosemary, mint and garlic served with roasted garlic creamed potatoes and Mediterranean vegetables.

Lobster Thermidor – Traditional lobster thermidor served with fresh cream, white wine, spring onions, topped with cheese au gratin.

 

 

Desserts

Pavlova -  Light, fluffy meringue base topped with fresh cream, passion fruit, kiwi fruit, nectarines and strawberries.

Apple Strudel – Apples sautéed with cinnamon, butter, raisins and amaretto, wrapped in phyllo pastry and baked, dusted with confectioners sugar, served with clotted cream.

Crepe Lorraine – Frilly crepes filled with vanilla bean ice cream, saturated with orange, grand mariner sauce and flambed on the table.

Chocolate Fondue – Lindt chocolate infused with Contreau sauce, served with strawberries, marshmallows, biscotti and mandarine for dipping.

Death By Chocolate Cheesecake – No description needed!

April 2017
Magnificent! Absolutely flawlessin every way! I will remember the gourmet meals so perfectly presented in hopes I may become inspired to upgrade my own offerings! Thankyou so very much for making my BVI trip so special and memorable. Susie, Gladie and Ray
The 8th of February guests aboard THE ANNEX said:
This was the most amazing trip ever. The crew made all attempts to make this an amazing adventure. Nothing was to much trouble for Captain Nicolai, Captain Oliver, First mate Gemma and Chef Roma. We were a group of 10 and we all had the same opinion. Our travel to the different ports were very interesting and enjoyable. The meals were so delicious. Chef Roma went above and beyond to prepare the meals. I can’t say enough about this wonderful trip.
Early February, 2020, guests aboard THE ANNEX wrote…
We all had such a wonderful time. The Crew; Nicolas, Oliver, Roma and Gema treated us like royalty. They actually became part of our group. We were pampered from start to finish. Nicola and Oliver charted a course where we could see and do a lot of things. They found us private coves for water sports, paddle boarding, snorkeling, swimming, floating and water skiing. Your generosity of providing "Lemon Head" for our use was spot on. I don’t know how we would have done this without her! It even provided some with an important fishing excursion. Roma is an excellent cook with delicious meals and even catered to Bill & Pat on their 46th wedding anniversary. She is an amazing cook and we looked forward to each meal and our happy hour hors d'oeuvres! Even when we didn't eat on board, Roma arranged meals on land, a place to watch the Superbowl and have a lobster dinner. I'm sure we all put on a few pounds. Gema, Miss full of energy and spunk, made sure we were very comfortable in our cabins and catered to us the entire time. Roma and Gema even provided signature drinks during our trip. Meals were EXCELLENT, fresh and beautifully presented. Roma and crew knew our preference sheet and provided alternative meal for a member that did not like fish. They even had a special dinner to celebrate members 46th anniversary. Captain and crew made things easy. They were very knowledgeable of the area, and bent over backwards to meet our needs. you would have never known this was the first time they all worked together on the Annex. Everything was spot on !Everything exceeded my expectations. The Captain and the crew made this trip a trip of a lifetime! I would highly recommend Nicolas, Olivier, Gema and Roma Yacht was beautiful and more spacious than we thought. Yes there was plenty of shade with the 3rd level providing great views. Cabins were maintained daily and sheets/towels midweek. Lovely indoor and outdoor areas. It was great having the bigger boat ("Lemon Head")... She was able to accommodate all 10 of us and the crew.
Rates are All Inclusive
Season 2 PAX 3 PAX 4 PAX 5 PAX 6 PAX 7 PAX 8 PAX 9 PAX 10 PAX
Summer 2020 $25,500 $26,000 $26,500 $27,000 $27,450 $27,900 $28,350 $31,950 $31,950
Winter 2020 to 2021 $25,500 $26,000 $26,500 $27,000 $27,450 $27,900 $28,350 $31,950 $31,950
Summer 2021 $25,500 $26,000 $26,500 $27,000 $27,450 $27,900 $28,350 $31,950 $31,950
Winter 2021 to 2022 $25,500 $26,000 $26,500 $27,000 $27,450 $27,900 $28,350 $31,950 $31,950

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
GENERAL NOTES:
MINIMUM NIGHTS: 4

OPTIONAL LARGER TENDER: 22ft tender with 230HP outboard at $3000 per week (rated for up to 20 guests!)

<b>Christmas/New Years weeks:</b>
Christmas week must end by 28 December
New Years week can begin no earlier than 27 December
8 guests for 7 nights aboard: US$38,000
9 or 10 guests for 7 nights aboard: US$43,000

_________
<b>Half Board:</b>
$150 discount per person, 7 breakfasts, 4 lunches, 3 dinners included, other meals taken ashore at guests expense.
______________
<b>VI Local Sampler:</b>
$75 discount per person, 7 breakfasts, 5 lunches, 5 dinners included, other meals taken ashore at guests expense.


Charters outside the Virgins:
Regardless of whether or not a vessel may or may not include taxes in the vessel's listed charter fees for Virgin Islands charters, in general, no fees, port dues, nor taxes are included in the charter fee for any charter outside the Virgin Islands unless otherwise agreed.

X

Available

X

Booked

X

Hold

X

Unavailable

  • : Cat
  • : 28 Feet
  • : 6 Feet
  • : 10
  • : 2016
  • : 2013
  • : Leopard
  • : 2x110hp diesels New 20Kw generator
  • : No
  • : No
  • : Yacht offers Rendezvous Diving only
  • : Oliver Pilon
  • : JAMAICAN
  • : Yes
  • : JMP16072
Accommodations
Cabins: 5
Queen: 4
Single Cabins: 1
Showers: 5
Wash Basins: 5
Heads: -
Electric Heads: 5
Engine Details
2x110hp diesels New 20Kw generator
Fuel Consumption: -
Cruising Speed: -
Max Speed: -
Details
Refit: 2016
Helipad: No
Jacuzzi: No
A/C: Full
Locations
Winter Area: Caribbean Virgin Islands, Caribbean Leewards
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: 50+
# CD's: iPod
Camcorder: No
Books: -
Board Games: Yes
Sun Awning: Yes
Deck Shower: Yes
Bimini: Yes
Water Maker: -
Special Diets: Yes
Kosher: No
BBQ: Yes
# Dine In: 10
Minimum Age: None
Generator: Two
Inverter: Yes
Voltages: 110v & 220v
Water Maker: -
Water Cap: -
Ice Maker: Yes
Sailing Instructions: Non
Internet Access: Onboard WIFI
Gay Charters: Yes
Nude: Yes
Hairdryers: Yes
# Port Hatches: 18
Guests Smokes: Aft deck only
Crew Smokes: No
Pets Aboard: No
Pet Type: -
Guest Pets: No
Children Ok: Yes
Hammock: No
Windscoops: No
Water Sports
Dinghy size: 16' Center Console
Dinghy hp: 60HP
Dinghy # pax: 6
Water Skis Adult: Yes
Water Skis Kids: No
Jet Skis: No
Wave Runners: No
Kneeboard: 1
Windsurfer: No
Snorkel Gear: Yes
Tube: Yes
Scurfer: No
Wake Board: 1
Kayaks 1 Pax: No
Kayaks (2 Pax): No
Floating Mats: 6
Swim Platform: Electric platform
Boarding Ladder (Loc/Type): Ladder off scoop steps
Sailing Dinghy: Non
Beach Games: Yes
Fishing Gear: Yes
Gear Type: Trolling
Rods: 2
Captain
Oliver Pilon
Nation: Canada
License: RYA Yachtmaster
Languages: English, Portuguese, Spanish, Afrikaans, French
Years Sailing: 13
Chef
Roma Stopforth
Nation: So. African
Born: 1962
License: STCW
Years Sailing: 7
***SKiPPER Capt. Olivier Pilon
With more than 6 years experience as a professional Captain and skipper on racing sailing yacht. I gained more than 10 000 nautical miles cruising the Caribbean, the east coast of the USA and Canada. I have extensive experience in chartering the Virgins Islands as well as in lesser known locations. I have a strong focus on providing safe, secure and an enjoyable environment for our guests.
Olivier is no stranger to THE ANNEX, having assisted in delivering her forth and back to the Virgin Islands. Olivier has chartered in the Virgins for the past 5 seasons, and is fully familiar with the yacht.
"I’m ready to be your captain!"

***THE CHEF

Chef Roma Stopforth is from South Africa. She has over 30 years experience in the Restaurant and Hospitality industry. She has both worked in and owned her own restaurants. She is very experienced in all types of cuisine. She is happy and able to cater for most dietary needs.

For the last 8 years, Roma has called the Caribbean home. This is reflected in her dishes using local products and flavors to create unique, wonderful fusion dishes. Her meal never fail to impress.

Roma has an outgoing personality and loves to entertain her guests and spoil them with fine food. She also has a vast knowledge of the BVI and loves to share it!

Qualifications: 30 years at the University of life cooking school. STCW 2010. PADI Dive Master. Emergency First Responder.
Languages: English, Afrikaans

***THE STEWARDESS

To be named

Breakfast

All Breakfasts are served with tea/coffee/juice, a selection of cereals and yoghurts, fresh fruit/smoothies

Eggs Benedict – Lightly toasted English muffin topped with Canadian bacon, gently poached eggs and home made Hollandaise sauce.

Freshly baked croissants – served with smoked salmon, cream cheese, chives and capers and a selection of jams and preserves.

Mini Fritatas – Parma ham, swiss cheese and potato bake

French toast – served with maple rum syrup and a selection of muffins, spinach & feta, asparagus & cheese, bacon & mozorella

Full English breakfast – Eggs to order, bacon, hash browns, tomato, baked beans, tomato, toast, jams and preserves.

 

 

Lunch

Linguini Lobster – Linguini pasta topped with Lobster sautéed in herb butter with shallots, fresh cream and garlic, served with a seasonal, crispy green salad.

Vietnamese Spring Rolls – a variety of shrimp and chicken spring rolls served with a pineapple and chilli salsa and freshly baked French loaf.

Baby Back Pork Ribs – Succulent and falling off the bone, barbecued to a turn, baby back ribs served with garlic bruschetta and caprese salad.

Caribbean Chicken Salad – served on a bed of lettuce, with hot, cheesy, garlic toasties.

Smoked Salmon and Asparagus Quiche and or Traditional Quiche Lorraine – served with watermelon, arugala, black olive, feta and fresh mint salad.

 

 

Appetizers

Baked Brie With Balsamic Reduction and Cherry Tomatoes – Brie baked with cherry tomatoes in balsamic reduction served with sliced apple, caramelized nuts, preserved figs and various crackers.

Crab Tartlets – Crab morne baked in phyllo pastry served on a bed of arugala.

Shrimp Cocktails – Plump shrimp smothered in a creamy blue cheese, cream and brandy sauce, served on crisp iceberg lettuce.

Mezze Platter – Platter of Tzaziki, Skordalia, Taramasalata served with grilled, stuffed aubergine with feta, marinated mushrooms, Parma Ham, Mozorella and a variety of crackers.

Chicken Satay – Mini chicken kebabs served with a sweet thai peanut, apricot and chilli dipping sauce.

 

 

Dinner

Grilled Canadian Salmon – Served on a potato rosti – drizzled with a bur blanc caper sauce, garnished with fresh asparagus and caviar.

Pan Seared Duck Breast – Served with red wine sherry sauce with potato rissoles and seasonal vegetables.

Barbecued Beef Tenderloin – Served with a brandy and green peppercorn sauce, new  potatoes, roasted butternut and almond green beans.

Rack of Lamb – Roasted with a crust of rosemary, mint and garlic served with roasted garlic creamed potatoes and Mediterranean vegetables.

Lobster Thermidor – Traditional lobster thermidor served with fresh cream, white wine, spring onions, topped with cheese au gratin.

 

 

Desserts

Pavlova -  Light, fluffy meringue base topped with fresh cream, passion fruit, kiwi fruit, nectarines and strawberries.

Apple Strudel – Apples sautéed with cinnamon, butter, raisins and amaretto, wrapped in phyllo pastry and baked, dusted with confectioners sugar, served with clotted cream.

Crepe Lorraine – Frilly crepes filled with vanilla bean ice cream, saturated with orange, grand mariner sauce and flambed on the table.

Chocolate Fondue – Lindt chocolate infused with Contreau sauce, served with strawberries, marshmallows, biscotti and mandarine for dipping.

Death By Chocolate Cheesecake – No description needed!

April 2017
Magnificent! Absolutely flawlessin every way! I will remember the gourmet meals so perfectly presented in hopes I may become inspired to upgrade my own offerings! Thankyou so very much for making my BVI trip so special and memorable. Susie, Gladie and Ray
The 8th of February guests aboard THE ANNEX said:
This was the most amazing trip ever. The crew made all attempts to make this an amazing adventure. Nothing was to much trouble for Captain Nicolai, Captain Oliver, First mate Gemma and Chef Roma. We were a group of 10 and we all had the same opinion. Our travel to the different ports were very interesting and enjoyable. The meals were so delicious. Chef Roma went above and beyond to prepare the meals. I can’t say enough about this wonderful trip.
Early February, 2020, guests aboard THE ANNEX wrote…
We all had such a wonderful time. The Crew; Nicolas, Oliver, Roma and Gema treated us like royalty. They actually became part of our group. We were pampered from start to finish. Nicola and Oliver charted a course where we could see and do a lot of things. They found us private coves for water sports, paddle boarding, snorkeling, swimming, floating and water skiing. Your generosity of providing "Lemon Head" for our use was spot on. I don’t know how we would have done this without her! It even provided some with an important fishing excursion. Roma is an excellent cook with delicious meals and even catered to Bill & Pat on their 46th wedding anniversary. She is an amazing cook and we looked forward to each meal and our happy hour hors d'oeuvres! Even when we didn't eat on board, Roma arranged meals on land, a place to watch the Superbowl and have a lobster dinner. I'm sure we all put on a few pounds. Gema, Miss full of energy and spunk, made sure we were very comfortable in our cabins and catered to us the entire time. Roma and Gema even provided signature drinks during our trip. Meals were EXCELLENT, fresh and beautifully presented. Roma and crew knew our preference sheet and provided alternative meal for a member that did not like fish. They even had a special dinner to celebrate members 46th anniversary. Captain and crew made things easy. They were very knowledgeable of the area, and bent over backwards to meet our needs. you would have never known this was the first time they all worked together on the Annex. Everything was spot on !Everything exceeded my expectations. The Captain and the crew made this trip a trip of a lifetime! I would highly recommend Nicolas, Olivier, Gema and Roma Yacht was beautiful and more spacious than we thought. Yes there was plenty of shade with the 3rd level providing great views. Cabins were maintained daily and sheets/towels midweek. Lovely indoor and outdoor areas. It was great having the bigger boat ("Lemon Head")... She was able to accommodate all 10 of us and the crew.
Rates are All Inclusive
Season 2 PAX 3 PAX 4 PAX 5 PAX 6 PAX 7 PAX 8 PAX 9 PAX 10 PAX
Summer 2020 $25,500 $26,000 $26,500 $27,000 $27,450 $27,900 $28,350 $31,950 $31,950
Winter 2020 to 2021 $25,500 $26,000 $26,500 $27,000 $27,450 $27,900 $28,350 $31,950 $31,950
Summer 2021 $25,500 $26,000 $26,500 $27,000 $27,450 $27,900 $28,350 $31,950 $31,950
Winter 2021 to 2022 $25,500 $26,000 $26,500 $27,000 $27,450 $27,900 $28,350 $31,950 $31,950

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
GENERAL NOTES:
MINIMUM NIGHTS: 4

OPTIONAL LARGER TENDER: 22ft tender with 230HP outboard at $3000 per week (rated for up to 20 guests!)

<b>Christmas/New Years weeks:</b>
Christmas week must end by 28 December
New Years week can begin no earlier than 27 December
8 guests for 7 nights aboard: US$38,000
9 or 10 guests for 7 nights aboard: US$43,000

_________
<b>Half Board:</b>
$150 discount per person, 7 breakfasts, 4 lunches, 3 dinners included, other meals taken ashore at guests expense.
______________
<b>VI Local Sampler:</b>
$75 discount per person, 7 breakfasts, 5 lunches, 5 dinners included, other meals taken ashore at guests expense.


Charters outside the Virgins:
Regardless of whether or not a vessel may or may not include taxes in the vessel's listed charter fees for Virgin Islands charters, in general, no fees, port dues, nor taxes are included in the charter fee for any charter outside the Virgin Islands unless otherwise agreed.
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