ANNEX
The Annex Yacht Charter
Step aboard The Annex and immerse yourself in an unparalleled luxury yacht charter experience. Designed for comfort, style, and adventure, this stunning vessel offers an idyllic retreat on the water, whether you’re cruising through the serene bays of the Virgin Islands or anchored at a sun-kissed cove.
Luxury Accommodations
The Annex boasts five elegant queen staterooms, each thoughtfully designed to provide a private sanctuary for guests. Every cabin features an ensuite bathroom equipped with a modern dry shower stall and an electric head, ensuring both convenience and privacy. The soothing decor, plush bedding, and spacious layouts create a tranquil ambiance where you can relax after a day of exploration.
Each berth is generously sized to enhance your comfort:
- Starboard Aft Cabin: 80” x 80”
- Port & Starboard Main Deck Cabins: 78” x 60”
- Port Forward Cabin: 80” x 60”
- Starboard Forward Cabin: 80” x 60”
Please note that The Annex accommodates up to 10 guests, making it the perfect choice for families or close-knit groups seeking a private escape.
Exceptional Onboard Living Spaces
With multiple outdoor and indoor areas, The Annex offers endless opportunities to unwind in style. The expansive flybridge lounge is an oasis for sunbathing, stargazing, or enjoying panoramic ocean views with a refreshing drink in hand. The forward cockpit lounge invites you to bask in the morning breeze as the yacht glides across azure waters. Meanwhile, the spacious aft cockpit is an ideal gathering spot for al fresco dining or sharing laughter over sunset cocktails.
For those who love the feel of the sea beneath their feet, the dual trampolines at the bow are perfect for lounging as gentle waves lap below you. Whether you prefer soaking up the sun or savoring shaded relaxation, The Annex provides the perfect setting for every mood.
The Ultimate Yacht Experience
Life aboard The Annex is designed to balance luxury and adventure seamlessly. Wake up to breathtaking ocean views, spend your afternoons snorkeling vibrant coral reefs, or indulge in gourmet meals prepared by your private chef. This yacht offers a harmonious blend of elegant comfort and thrilling seafaring experiences.
Whether you’re savoring a quiet morning coffee in the forward lounge or capping off your day with a cinematic sunset from the flybridge, every moment on The Annex is crafted to elevate your vacation.
Unforgettable Destinations
Explore picturesque tropical landscapes, secluded beaches, and world-renowned anchorages as you sail aboard The Annex. From the pristine coves of the British Virgin Islands to hidden gems off the beaten path, your journey is limited only by your imagination. Let every island stop become a cherished memory as you embrace the freedom and tranquility of life at sea.
Secure Your Spot for the Adventure of a Lifetime!
Ready to set sail and create lasting memories? Don’t miss your chance to experience the luxury and freedom of The Annex. Book your unforgettable yacht charter today and prepare for the vacation of a lifetime!
5 guest queen staterooms with private ensuite baths with dry shower stalls and electric heads. (This yacht is NOT legal for more than 10 pax charters.)
BERTH SIZES:
Starboard Aft Cabin - 80'’ X 80”
Port & Strb Main deck Cabins - 78'’ X 60”
Port forward cabin - 80'’ X 60”
Strb fwd cabin - 80” X 60”
| Accommodations | |
|---|---|
| Cabins: | 5 |
| Queen: | 5 |
| 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: | 2020 |
| YearBuilt: | 2013 |
| Builder: | Leopard |
| SatTv: | Yes |
| JetSkis: | No |
| Flag: | Cayman Islands |
| RegNum: | 750796 |
| Engines: | 2x110hp diesels New 20Kw generator |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US) |
| Summer Area: | Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US) |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | - |
| Camcorder: | No |
| Books: | No |
| Board Games: | Yes |
| Deck Shower: | Yes |
| Water Maker: | yes |
| Special Diets: | Inq |
| Kosher: | No |
| BBQ: | Yes |
| Minimum Age: | - |
| Inverter: | Yes |
| Voltages: | - |
| Water Maker: | yes |
| Ice Maker: | Yes |
| Sailing Instructions: | Non |
| Internet Access: | Onboard WIFI |
| Hairdryers: | Yes |
| Guests Smokes: | Aft deck only |
| Crew Smokes: | Inq |
| Pets Aboard: | Yes |
| Hammock: | No |
| Water Sports | |
|---|---|
| Dinghy size: | 16' Center Console |
| Dinghy hp: | 70HP |
| Water Skis Adult: | No |
| Water Skis Kids: | No |
| Jet Skis: | No |
| Kneeboard: | Yes |
| Windsurfer: | No |
| Snorkel Gear: | 12 |
| Tube: | Yes |
| Scurfer: | No |
| Wake Board: | No |
| 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: | No |
| Gear Type: | Trolling |
| Rods: | 2 |
Capt Joe Swearingen
A lifelong dream. A shared adventure. A passion for life on the water.
For Joseph and Laurie, the opportunity to live and work together aboard a luxury 58-foot catamaran in St. Thomas and the British Virgin Islands is the realization of a lifelong dream.
They love the water, they love adventure, they love great food and beautiful surroundings—and most of all, they love sharing those experiences with other people.
As a couple and a team, they bring very different strengths to the boat, but they share the same philosophy: Take care of the boat. Take care of the guests. Keep everyone safe. And make sure everyone has a fantastic time.
Captain Joseph “Joe” Swearingen
For Joe, a life on the water began long before becoming a professional captain.
Growing up on Florida's East Coast, he was drawn to the ocean from an early age. Surfing, fishing, boating, and spending time around the water weren't simply hobbies—they became a way of life. Those early experiences developed into a deep understanding and respect for the ocean and ultimately shaped the seaman he is today.
During high school, Joe became involved with the U.S. Coast Guard Auxiliary, where he developed his skills in seamanship, boating safety, and service to others. His ability and dedication earned him Crew and Coxswain qualifications, and his experience included situations where he helped bring people safely back to shore in difficult
conditions.
After high school, Joe continued his marine education at a prestigious marine institute in Orlando, Florida, where he graduated second in his class.
Eventually making his home in the Outer Banks of North Carolina, Joe founded and successfully operated PRISTINE Marine, building a reputation for meticulous workmanship, marine expertise, and an unwavering commitment to doing things right.
That philosophy is reflected in the name itself. Pristine represents the standard Joe brings to everything he does.
His years working on boats throughout the Outer Banks gave him extensive hands-on experience maintaining vessels, troubleshooting systems, navigating challenging local waters, and helping keep boats operating safely and reliably.
The waters around Oregon Inlet can be demanding, and Joe developed a reputation within the local maritime community for his ability to navigate challenging conditions, care for vessels, and get the job done when conditions
were less than ideal.
Joe's career has included extensive time as a first mate aboard fishing and charter vessels, along with operating sailing and power vessels of many sizes. He has served as mate and co-captain aboard a Seawind 1200 catamaran since 2020, operating approximately three to four charters per week for roughly eight months each year.
His experience also includes approximately 20 offshore vessel deliveries on vessels ranging from 40 to 65 feet, along with extensive fishing-charter and offshore experience.
Chef/Mate Laurie Burel Flynn
Laurie's role aboard is a natural extension of what she has loved doing her entire life: cooking, entertaining, creating beautiful surroundings, and making people feel welcome. She raised a family of five and has spent decades cooking for family and friends, often finding herself with a house full of people and a table that somehow always needed to get a little bigger.
Her hospitality experience also includes six years of hosting large charity events in her home benefiting Seattle Children's Hospital.
These events included elegant five-course wine dinners featuring professional chefs. Laurie worked closely with the chefs to coordinate each course with the wines being served while managing the many details required to make each evening special.
Laurie has also pursued culinary education through cooking classes at Blue Ribbon in Seattle and at a highly regarded cooking school in Italy. While much of her culinary experience has been self-taught, Laurie has spent decades cooking, entertaining, experimenting, and learning. She approaches food with genuine passion and a perfectionist's eye. She believes food should taste wonderful, look beautiful, and be served in a way that makes people feel special.
Her friends have affectionately called her the “Hostess with the Mostest” for years.
She takes pride in keeping the yacht beautiful, polished, organized, and inviting throughout the charter.
A sampler from Jessica's galley aboard THE ANNEX
Breakfast
Savory croissant sandwich with scrambled eggs, prosciutto, arugula, brie and sundried
tomato spread, Fruit salad, Blueberry muffins.
Bagel board with lox, truffled cream cheese, fried eggs, cold cuts and bacon, Fruit platter, Banana bread.
Poached Egg Florentine on English muffin with a side of oven roasted potatoes and bacon, Green smoothie, Yogurt parfait.
Baked ham wrapped cheddar and egg cup with breakfast sausage, Fruit platter, Banana oat fritters.
Mediterranean inspired frittata with feta, tomato spinach, Pineapple Carpaccio, Croissants.
“Pan-cuterie” breakfast board with mango and classic pancakes with berry coulis and dulce de leche, Feta egg scramble, bacon and homemade hashbrown.
Breakfast burrito with homemade tortilla egg, refried beans, avocado, bacon/sausage with pico de gallo, Fruit platter, Cinnamon rolls.
Luncheon
Caribbean braised chicken roti (or vegetarian) served with salads - watermelon feta basil salad, chickpea and red pepper salad.
Burrata, roasted peaches, Prosciutto salad with balsamic reduction, candied walnuts and feta stuffed green olives, served with fresh focaccia.
Tropical curried chicken salad (heart of palm, grilled pineapples, avocado, grapes) with mango and yogurt dressing served with French baguette.
Seared tuna niçoise salad with creamy Dijon dressing (garden fresh tomato, roasted new potatoes, soft boiled eggs, garden green beans and kalamata olives) served with fresh made Italian seasoned buns.
Grilled shrimp skewers on kale Caesar salad with homemade croutons, parmesan tuile, charred lemons and crispy bacon.
Vietnamese inspired Bahn mi sandwich with seared sirloin (baguette, pate, pickled carrots, coriander, cucumber, kewpie & maggi sauce) served with rice noodle, sesame and edamame salad.
Barbacoa inspired tacos (pulled beef cheeks) with pickled red onions, Pico de gallo, avocado and lime crema, coriander, cotija.
Canapés
Homemade hummus duo: Roasted red peppers with toasted pine nuts and Beetroot withfeta. Served with seasonal crudities and fried tortilla.
Classic tomato bruschetta with fresh basil oil on black pepper and garlic crostini drizzled with balsamic reduction and aioli
Homemade tzatziki with falafels.
Charcuterie board with phyllo wrapped baked brie, onion chutney, cured meats and cheese selection, fresh bread.
Mini pulled pork sliders, Jack Daniels spiked BBQ sauce, green apple and cabbage slaw.
Mediterranean inspired baked feta with fresh rosemary and thyme, confit cherry tomatoes, baked olives and garlic served with pita and crostini.
Fresh guacamole served with homemade fried tortilla chips and fried plantain chips.
Dinner
Pistachio crusted pork tenderloin with orange and brandy reduction, thyme infused sweet potato puree, grilled asparagus.
Butter poached mahi Mahi with capers beurre blanc, julienne carrot slaw and saffron rice.
Flame seared filet mignon, brandy and red wine cream peppercorn sauce, Irish champ mash and balsamic roasted bacon and sprouts.
Cajun spiced grilled shrimp with shredded crab meat over a bed of “Rasta Pasta” (Tagliatelle with red, yellow and green bell peppers) with arrabbiata sauce.
Pan seared red snapper with mango pineapple salsa toasted coconut rice flame grilled jerk seasoned broccolini.
Sous-vide duck breast with red onion and thyme marmalade served with duck fat seared gnocchi and honey glazed root vegetables
Slow cooked pulled pork enchiladas with homemade sauce topped with pico and fresh avocado. Family tradition slow cooked borracho beans, bacon and chorizo, Spanish Rice.
Dessert
Rum infused apple roses with homemade caramel sauce.
Key lime pie with ginger and coconut crust.
Bailey’s infused crème brûlée.
Poached pears with Grand Marnier whipped cream and candied pecans.
Strawberry and coconut sundae with chocolate covered strawberries, fresh strawberry coulis and toasted coconut
Rum fudge pie
Oreo cheesecake with chocolate ganache.
When thinking about planning a vacation for our family of six, I had heard from friends that a chartered catamaran trip in the BVIs was something to consider. Little did I know what an incredible experience it would be aboard The Annex! From start to finish and everywhere in between, Captain Devon and his top flight crew—Jess and Chanel—ran a first class operation. They were incredibly prompt, friendly and professional (and with a good sense of humor to boot) from the moment we stepped on the boat. Captain Devon is an accomplished sailor/boater and the consummate professional. We felt safe and well taken care of at all times. The week-long itinerary was planned to perfection, with stops at all of the places we had hoped to see and even some smaller nooks and crannies that were lesser known to us. It was the perfect mix of sailing and motoring, land and sea, rest and play. Every last detail was planned out with incredible thought and care. The crew cut no corners and went above and beyond the call of duty at every moment. And the meals that Chef Jess put out daily were out of this world!… and perfectly complimented by Chanel’s exquisite service and attention!
It was truly the family vacation of a lifetime. I’m just so sad that it’s over…our whole family is. We look forward to climbing back aboard The Annex at some point soon. We will definitely be back!
The Vo family
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.
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
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX | 9 PAX | 10 PAX | 11 PAX | 12 PAX |
|---|---|---|---|---|---|---|---|---|---|---|---|
| Winter 2026-2027 | $27,000 | $29,000 | $30,000 | $31,000 | $32,000 | $34,000 | $34,000 | ||||
| Summer 2027 | $26,000 | $27,000 | $28,000 | $29,000 | $30,000 | $32,000 | $32,000 | ||||
| Winter 2027-2028 | $28,000 | $29,000 | $30,000 | $31,000 | $32,000 | $34,000 | $34,000 |
Unless otherwise specified-Caribbean Standard All-Inclusive Charters include the following:
- Standard check-in/check-out of 12pm
- Light daily housekeeping
- Breakfast, lunch, canapés/afternoon tea, dinner and snacks
- Standard ship’s bar: vodka, gin, rum, whiskey, tequila, triple sec, mixers, local beers, table wine and water/coffee/tea and soft drinks
- Stereo with MP3/iPhone connection with indoor/outdoor speakers; 3G/4G Wi-Fi access point
- Snorkeling equipment, fishing gear, kayaks, dingy tender with outboard motors
- Water toys such as floating islands, and air mattresses
- Separate bathroom and living quarters for crew
- Reputable and licensed crew who have local knowledge of waters and are able to adjust menus based on guest’s preferences and dietary restrictions
- Operating expenses including: use of air conditioning, fuel, water, sailing permits/taxes, local taxes and crew wages
What Is Not Included in Standard All-Inclusive Charters:
- Gratuity for crew. Gratuity is at guest discretion and is typically between 15-20%
- Meals and beverages at restaurants and bars
- Rendezvous diving, ASA sailing certification courses and any other offshore excursions
- Premium wines and spirits
GENERAL NOTES:
MINIMUM NIGHTS: 4
Christmas/New Years weeks:
Christmas week must end by 27 December
New Years week can begin no earlier than 27 December
Christmas week: REGULAR RATES for 2026
New Years week: for 7 nights aboard - 8 guests: US$38,400, 9 or 10 guests: US$40,800
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
- : 2020
- : 2013
- : Leopard
- : Yes
- : No
- : No
- : Yacht offers Rendezvous Diving only
- : Cayman Islands
- : 750796
- : 2x110hp diesels New 20Kw generator
| Accommodations | |
|---|---|
| Cabins: | 5 |
| Queen: | 5 |
| 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: | 2020 |
| Helipad: | No |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US) |
| Summer Area: | Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US) |
| 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: | Bluetooth |
| Camcorder: | No |
| Books: | No |
| Board Games: | Yes |
| Sun Awning: | Yes |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Water Maker: | yes |
| Special Diets: | Inq |
| Kosher: | No |
| BBQ: | Yes |
| # Dine In: | 10 |
| Minimum Age: | - |
| Generator: | Two |
| Inverter: | Yes |
| Voltages: | - |
| Water Maker: | yes |
| Water Cap: | - |
| Ice Maker: | Yes |
| Sailing Instructions: | Non |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Inq |
| Nude: | Inq |
| Hairdryers: | Yes |
| # Port Hatches: | 18 |
| Guests Smokes: | Aft deck only |
| Crew Smokes: | Inq |
| Pets Aboard: | Yes |
| Pet Type: | - |
| Guest Pets: | No |
| Children Ok: | No |
| Hammock: | No |
| Windscoops: | No |
| Water Sports | |
|---|---|
| Dinghy size: | 16' Center Console |
| Dinghy hp: | 70HP |
| Dinghy # pax: | 6 |
| Water Skis Adult: | No |
| Water Skis Kids: | No |
| Jet Skis: | No |
| Wave Runners: | No |
| Kneeboard: | Yes |
| Windsurfer: | No |
| Snorkel Gear: | 12 |
| Tube: | Yes |
| Scurfer: | No |
| Wake Board: | No |
| 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: | No |
| Gear Type: | Trolling |
| Rods: | 2 |
Capt Joe Swearingen
A lifelong dream. A shared adventure. A passion for life on the water.
For Joseph and Laurie, the opportunity to live and work together aboard a luxury 58-foot catamaran in St. Thomas and the British Virgin Islands is the realization of a lifelong dream.
They love the water, they love adventure, they love great food and beautiful surroundings—and most of all, they love sharing those experiences with other people.
As a couple and a team, they bring very different strengths to the boat, but they share the same philosophy: Take care of the boat. Take care of the guests. Keep everyone safe. And make sure everyone has a fantastic time.
Captain Joseph “Joe” Swearingen
For Joe, a life on the water began long before becoming a professional captain.
Growing up on Florida's East Coast, he was drawn to the ocean from an early age. Surfing, fishing, boating, and spending time around the water weren't simply hobbies—they became a way of life. Those early experiences developed into a deep understanding and respect for the ocean and ultimately shaped the seaman he is today.
During high school, Joe became involved with the U.S. Coast Guard Auxiliary, where he developed his skills in seamanship, boating safety, and service to others. His ability and dedication earned him Crew and Coxswain qualifications, and his experience included situations where he helped bring people safely back to shore in difficult
conditions.
After high school, Joe continued his marine education at a prestigious marine institute in Orlando, Florida, where he graduated second in his class.
Eventually making his home in the Outer Banks of North Carolina, Joe founded and successfully operated PRISTINE Marine, building a reputation for meticulous workmanship, marine expertise, and an unwavering commitment to doing things right.
That philosophy is reflected in the name itself. Pristine represents the standard Joe brings to everything he does.
His years working on boats throughout the Outer Banks gave him extensive hands-on experience maintaining vessels, troubleshooting systems, navigating challenging local waters, and helping keep boats operating safely and reliably.
The waters around Oregon Inlet can be demanding, and Joe developed a reputation within the local maritime community for his ability to navigate challenging conditions, care for vessels, and get the job done when conditions
were less than ideal.
Joe's career has included extensive time as a first mate aboard fishing and charter vessels, along with operating sailing and power vessels of many sizes. He has served as mate and co-captain aboard a Seawind 1200 catamaran since 2020, operating approximately three to four charters per week for roughly eight months each year.
His experience also includes approximately 20 offshore vessel deliveries on vessels ranging from 40 to 65 feet, along with extensive fishing-charter and offshore experience.
Chef/Mate Laurie Burel Flynn
Laurie's role aboard is a natural extension of what she has loved doing her entire life: cooking, entertaining, creating beautiful surroundings, and making people feel welcome. She raised a family of five and has spent decades cooking for family and friends, often finding herself with a house full of people and a table that somehow always needed to get a little bigger.
Her hospitality experience also includes six years of hosting large charity events in her home benefiting Seattle Children's Hospital.
These events included elegant five-course wine dinners featuring professional chefs. Laurie worked closely with the chefs to coordinate each course with the wines being served while managing the many details required to make each evening special.
Laurie has also pursued culinary education through cooking classes at Blue Ribbon in Seattle and at a highly regarded cooking school in Italy. While much of her culinary experience has been self-taught, Laurie has spent decades cooking, entertaining, experimenting, and learning. She approaches food with genuine passion and a perfectionist's eye. She believes food should taste wonderful, look beautiful, and be served in a way that makes people feel special.
Her friends have affectionately called her the “Hostess with the Mostest” for years.
She takes pride in keeping the yacht beautiful, polished, organized, and inviting throughout the charter.
A sampler from Jessica's galley aboard THE ANNEX
Breakfast
Savory croissant sandwich with scrambled eggs, prosciutto, arugula, brie and sundried
tomato spread, Fruit salad, Blueberry muffins.
Bagel board with lox, truffled cream cheese, fried eggs, cold cuts and bacon, Fruit platter, Banana bread.
Poached Egg Florentine on English muffin with a side of oven roasted potatoes and bacon, Green smoothie, Yogurt parfait.
Baked ham wrapped cheddar and egg cup with breakfast sausage, Fruit platter, Banana oat fritters.
Mediterranean inspired frittata with feta, tomato spinach, Pineapple Carpaccio, Croissants.
“Pan-cuterie” breakfast board with mango and classic pancakes with berry coulis and dulce de leche, Feta egg scramble, bacon and homemade hashbrown.
Breakfast burrito with homemade tortilla egg, refried beans, avocado, bacon/sausage with pico de gallo, Fruit platter, Cinnamon rolls.
Luncheon
Caribbean braised chicken roti (or vegetarian) served with salads - watermelon feta basil salad, chickpea and red pepper salad.
Burrata, roasted peaches, Prosciutto salad with balsamic reduction, candied walnuts and feta stuffed green olives, served with fresh focaccia.
Tropical curried chicken salad (heart of palm, grilled pineapples, avocado, grapes) with mango and yogurt dressing served with French baguette.
Seared tuna niçoise salad with creamy Dijon dressing (garden fresh tomato, roasted new potatoes, soft boiled eggs, garden green beans and kalamata olives) served with fresh made Italian seasoned buns.
Grilled shrimp skewers on kale Caesar salad with homemade croutons, parmesan tuile, charred lemons and crispy bacon.
Vietnamese inspired Bahn mi sandwich with seared sirloin (baguette, pate, pickled carrots, coriander, cucumber, kewpie & maggi sauce) served with rice noodle, sesame and edamame salad.
Barbacoa inspired tacos (pulled beef cheeks) with pickled red onions, Pico de gallo, avocado and lime crema, coriander, cotija.
Canapés
Homemade hummus duo: Roasted red peppers with toasted pine nuts and Beetroot withfeta. Served with seasonal crudities and fried tortilla.
Classic tomato bruschetta with fresh basil oil on black pepper and garlic crostini drizzled with balsamic reduction and aioli
Homemade tzatziki with falafels.
Charcuterie board with phyllo wrapped baked brie, onion chutney, cured meats and cheese selection, fresh bread.
Mini pulled pork sliders, Jack Daniels spiked BBQ sauce, green apple and cabbage slaw.
Mediterranean inspired baked feta with fresh rosemary and thyme, confit cherry tomatoes, baked olives and garlic served with pita and crostini.
Fresh guacamole served with homemade fried tortilla chips and fried plantain chips.
Dinner
Pistachio crusted pork tenderloin with orange and brandy reduction, thyme infused sweet potato puree, grilled asparagus.
Butter poached mahi Mahi with capers beurre blanc, julienne carrot slaw and saffron rice.
Flame seared filet mignon, brandy and red wine cream peppercorn sauce, Irish champ mash and balsamic roasted bacon and sprouts.
Cajun spiced grilled shrimp with shredded crab meat over a bed of “Rasta Pasta” (Tagliatelle with red, yellow and green bell peppers) with arrabbiata sauce.
Pan seared red snapper with mango pineapple salsa toasted coconut rice flame grilled jerk seasoned broccolini.
Sous-vide duck breast with red onion and thyme marmalade served with duck fat seared gnocchi and honey glazed root vegetables
Slow cooked pulled pork enchiladas with homemade sauce topped with pico and fresh avocado. Family tradition slow cooked borracho beans, bacon and chorizo, Spanish Rice.
Dessert
Rum infused apple roses with homemade caramel sauce.
Key lime pie with ginger and coconut crust.
Bailey’s infused crème brûlée.
Poached pears with Grand Marnier whipped cream and candied pecans.
Strawberry and coconut sundae with chocolate covered strawberries, fresh strawberry coulis and toasted coconut
Rum fudge pie
Oreo cheesecake with chocolate ganache.
When thinking about planning a vacation for our family of six, I had heard from friends that a chartered catamaran trip in the BVIs was something to consider. Little did I know what an incredible experience it would be aboard The Annex! From start to finish and everywhere in between, Captain Devon and his top flight crew—Jess and Chanel—ran a first class operation. They were incredibly prompt, friendly and professional (and with a good sense of humor to boot) from the moment we stepped on the boat. Captain Devon is an accomplished sailor/boater and the consummate professional. We felt safe and well taken care of at all times. The week-long itinerary was planned to perfection, with stops at all of the places we had hoped to see and even some smaller nooks and crannies that were lesser known to us. It was the perfect mix of sailing and motoring, land and sea, rest and play. Every last detail was planned out with incredible thought and care. The crew cut no corners and went above and beyond the call of duty at every moment. And the meals that Chef Jess put out daily were out of this world!… and perfectly complimented by Chanel’s exquisite service and attention!
It was truly the family vacation of a lifetime. I’m just so sad that it’s over…our whole family is. We look forward to climbing back aboard The Annex at some point soon. We will definitely be back!
The Vo family
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.
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
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX | 9 PAX | 10 PAX |
|---|---|---|---|---|---|---|---|---|---|
| Winter 2026-2027 | $27,000 | $29,000 | $30,000 | $31,000 | $32,000 | $34,000 | $34,000 | ||
| Summer 2027 | $26,000 | $27,000 | $28,000 | $29,000 | $30,000 | $32,000 | $32,000 | ||
| Winter 2027-2028 | $28,000 | $29,000 | $30,000 | $31,000 | $32,000 | $34,000 | $34,000 |
Unless otherwise specified-Caribbean Standard All-Inclusive Charters include the following:
- Standard check-in/check-out of 12pm
- Light daily housekeeping
- Breakfast, lunch, canapés/afternoon tea, dinner and snacks
- Standard ship’s bar: vodka, gin, rum, whiskey, tequila, triple sec, mixers, local beers, table wine and water/coffee/tea and soft drinks
- Stereo with MP3/iPhone connection with indoor/outdoor speakers; 3G/4G Wi-Fi access point
- Snorkeling equipment, fishing gear, kayaks, dingy tender with outboard motors
- Water toys such as floating islands, and air mattresses
- Separate bathroom and living quarters for crew
- Reputable and licensed crew who have local knowledge of waters and are able to adjust menus based on guest’s preferences and dietary restrictions
- Operating expenses including: use of air conditioning, fuel, water, sailing permits/taxes, local taxes and crew wages
What Is Not Included in Standard All-Inclusive Charters:
- Gratuity for crew. Gratuity is at guest discretion and is typically between 15-20%
- Meals and beverages at restaurants and bars
- Rendezvous diving, ASA sailing certification courses and any other offshore excursions
- Premium wines and spirits
GENERAL NOTES:
MINIMUM NIGHTS: 4
Christmas/New Years weeks:
Christmas week must end by 27 December
New Years week can begin no earlier than 27 December
Christmas week: REGULAR RATES for 2026
New Years week: for 7 nights aboard - 8 guests: US$38,400, 9 or 10 guests: US$40,800
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.
