TORTUGA
TORTUGA is a well-maintained 2020 Lagoon 46 sailing catamaran built for Virgin Islands cruising with the perfect mix of spirited sailing and laid-back comfort. Sleeps up to 6 in 3 Queen cabins, each with a private ensuite—ideal for couples, friends, or a small family who want space and privacy. Highlights include a spacious aft deck designed for long, relaxed meals and easy lounging, plus a 360° flybridge that pairs the helm with a generous lounge area—your go-to spot for sea breezes, sail watching, and sunset cocktails. Inside, panoramic windows flood the salon with natural light, creating a bright, modern retreat between island hops. Easy to settle into and hard to leave—TORTUGA makes the Virgin Islands feel effortless.
| Accommodations | |
|---|---|
| Cabins: | 3 |
| Queen: | 3 |
| Single Cabins: | 1 |
| Showers: | 3 |
| Electric Heads: | 3 |
| Engine Details | |
|---|---|
| Yanmars Cummins Onan | |
| Fuel Consumption: | - |
| Cruising Speed: | 8.5 kts |
| Max Speed: | 10 ktsUS Gall/Hr |
| Details | |
|---|---|
| Type: | Cat |
| Beam: | 26 Feet |
| Draft: | 4 Feet |
| Pax: | 6 |
| YearBuilt: | 2020 |
| Builder: | Lagoon |
| Engines: | Yanmars Cummins Onan |
| JetSkis: | No |
| Flag: | USA |
| RegNum: | 1301398 |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
| Summer Area: | Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | Starlink Mini |
| Camcorder: | No |
| Books: | No |
| Board Games: | Yes |
| Deck Shower: | Yes |
| Water Maker: | Yes |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | Yes |
| Minimum Age: | Swim Safe |
| Inverter: | Yes |
| Voltages: | 110v |
| Water Maker: | Yes |
| Ice Maker: | Yes |
| Sailing Instructions: | No |
| Internet Access: | Onboard WIFI |
| Hairdryers: | Yes |
| Guests Smokes: | Sugar Scoops Only |
| Crew Smokes: | Inq |
| Pets Aboard: | No |
| Hammock: | Yes |
| Water Sports | |
|---|---|
| Dinghy size: | Lumin 10' RIB |
| Dinghy hp: | 15 |
| Water Skis Adult: | No |
| Water Skis Kids: | No |
| Jet Skis: | No |
| Kneeboard: | No |
| Windsurfer: | No |
| Snorkel Gear: | Yes |
| Tube: | No |
| Scurfer: | No |
| Wake Board: | No |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | 1 |
| Floating Mats: | 1 |
| Swim Platform: | No |
| Boarding Ladder (Loc/Type): | Yes |
| Sailing Dinghy: | No |
| Beach Games: | - |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | 2 |
Hailing from Nashville, Tennessee, Lars first fell in love with sailing at age 9 during a summer sailing camp on local lakes. His early passion quickly grew into leadership, eventually becoming head counselor at the same camp. After college, Lars settled in Austin, Texas, where he spent seven years working in engineering—until the sailing itch returned.
In 2012, a friend (quite easily) convinced him to buy his first bluewater sailboat in Florida. He used every vacation day exploring the Bahamas before committing to a full year-long sailing sabbatical. That journey took Lars and 34 friends island-hopping the entire Caribbean chain, from Florida to Trinidad and back, aboard a 39ft Beneteau.
Returning home, he realized desk life was no longer for him. He shifted gears and joined the professional yachting world, working as a watch leader and engineer on 100ft+ performance sailing yachts. Over the next eight years, Lars sailed extensively across the Pacific, Caribbean, and Mediterranean.
Ultimately, Lars missed the freedom and intimacy of smaller boats. Together with his partner, Jasmine, he returned to the Caribbean to run sailing charters—sharing his love for adventure and life under sail. A sailor at heart, he never misses a chance to hoist the sails and shut off the engines.
Most recently, Lars and Jasmine joined a catamaran specializing in kiteboarding and wingfoiling charters. Always up for adventure, Lars can be found teaching guests how to harness the wind—or out enjoying the breeze himself whenever conditions are right.
Chef Jasmine “Jaz” Johnson
Jasmine—known to most as “Jaz”—grew up a true East Coast baby: born in Pennsylvania, raised in Baltimore and North Carolina, and eventually joining her family in Florida. She studied exercise physiology and nutrition before moving to New York City to pursue a career in fitness. After a decade in the city, she discovered a deeper passion for travel and wellness, eventually teaching yoga around the world and opening her own studio in Key West.
From a young age, Jaz was immersed in life on the water—diving and fishing with her dad, and later learning to sail Hobie Cats with her mom in the harbors of Key West. The yachting world offered a perfect blend of her eclectic skills and passions: from hospitality and craft cocktails to her lifelong connection with the sea.
After rising to the role of Chief Stewardess on both motor and sailing yachts, Jaz made a creative leap into the galley, completing French culinary training to pursue her love of cooking professionally. Her cuisine draws inspiration from global travel, fresh local ingredients, and the nostalgic dishes of her childhood spent cooking with family.
With her warm energy, adventurous spirit, and dynamic background, Chef Jaz brings an unforgettable blend of flavor, soul, and style to every charter.
DAY BREAK
Shakshuka
Poached eggs gently simmered in a spiced tomato and pepper sauce.
Coconut Chia Pudding
Creamy coconut chia pudding topped with tropical fruit salsa and roasted almonds.
Banana Pancakes
Fluffy banana pancakes served with coconut yogurt.
Smoothie Bowls
Fresh, vibrant smoothie bowls made to order and customizable with seasonal toppings.
Quiche
Light, savory, and flaky baked egg custard with rotating fillings.
French Toast
Golden brioche French toast, lightly sweet and perfectly crisp.
Breakfast Tacos
Soft tortillas filled with scrambled eggs, melted cheese, and fresh toppings.
Avocado Toast
Creamy avocado spread on crisp toasted bread, simply seasoned.
MIDDAY
Creamy Risotto
Rich and velvety risotto served with a crisp green salad.
Ceviche
Citrus-marinated seafood paired with lightly grilled vegetables.
Pasta Pesto
Fresh pasta tossed in basil pesto with burrata and sun-dried tomatoes.
Caesar Salad with Grilled Mahi-Mahi
Grilled mahi-mahi atop romaine with house-made Caesar dressing.
Grilled Chicken Skewers
Marinated chicken served with lemon-tahini greens, couscous, and tzatziki.
Poke Bowl
Seasonal, vibrant poke bowl with fresh fish and island-inspired accompaniments.
Fish & Shrimp Tacos
Warm tortillas filled with fish and shrimp, avocado crema, mango salsa, and cilantro-lime slaw.
Bouillabaisse
Traditional rich seafood stew served with crusty bread.
HORS D’OEUVRES
Tuna Tartare
Fresh tuna with avocado, sesame-ginger dressing, crispy wonton, and rice chips.
Salmon Mousse
Light and airy salmon mousse with cucumber and fresh dill.
Tomato Gazpacho
Chilled tomato soup finished with whipped feta mousse.
Marinated Oysters
Fresh oysters marinated with truffle, chili, and lemon.
Polenta Crostini
Golden polenta bites topped with wild mushroom ragù.
Roasted Beet Carpaccio
Thin-sliced roasted beets with goat cheese cream and toasted walnuts.
Chilled Cucumber & Dill Soup
Cool and refreshing soup finished with a swirl of sour cream.
MAIN
Middle Eastern Lamb Meatballs
Spiced lamb meatballs served with hummus, warm pita, and tabbouleh or Israeli salad.
Butter-Basted Steak
American-style steak with dauphinoise potatoes, broccoli, and horseradish sauce.
Grilled Lobster
Local lobster served with lobster bisque and asparagus.
Cuban Pernil
Slow-roasted citrus-marinated pork tenderloin with rice, beans, and sweet plantains.
Thai Pad Thai
Rice noodles tossed in a creamy coconut-based Pad Thai sauce.
Miso-Glazed Cod
Japanese-inspired cod with sesame stir-fried greens and coconut jasmine rice.
Spaghetti Squash with Lentil Bolognese
Vegetarian dish of roasted spaghetti squash topped with hearty lentil bolognese.
DESSERT
Crème Brûlée
Silky vanilla custard with a caramelized sugar crust.
Slutty Brownies
Decadent layered brownies with chocolate, cookie, and caramel.
Bananas Foster
Caramelized bananas flambéed with rum.
Key Lime Pie
Tart and creamy lime filling in a buttery graham cracker crust.
Carrot Cake
Moist spiced cake topped with classic cream cheese frosting.
Poached Pears in Red Wine
Tender pears poached in spiced red wine.
Profiteroles au Chocolat
Cream-filled choux pastries drizzled with warm chocolate sauce.
Vanilla Panna Cotta with Passion Fruit
Silky vanilla panna cotta finished with bright passion fruit.
CAPTAIN'S COCKTAILS
Swedish 75
Gin shaken with fresh lemon juice, topped with a float of cava and finished with a lemon twist.
Captain’s Cure
A classic Painkiller made using the original Pusser’s Rum recipe.
Margarita Freeze Royale
Fresh whole lemons and limes blended with tequila, a touch of sugar, and plenty of ice for a perfectly frozen finish.
Pink Sands Cosmo
A tropical, tart twist on the traditional cosmopolitan.
Nashville Old Fashioned
Bourbon-forward with bright citrus notes and a subtle, refreshing fizz.
Reese’s Martini
Vodka and peanut butter whiskey blended with dark chocolate liqueur and a splash of almond milk, shaken icy-cold.
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX | 9 PAX | 10 PAX | 11 PAX | 12 PAX |
|---|---|---|---|---|---|---|---|---|---|---|---|
| Winter 2025 to 2026 | $18,000 | $18,500 | $19,000 | $19,500 | $20,000 | ||||||
| Summer 2026 | $18,000 | $18,500 | $19,000 | $19,500 | $20,000 | ||||||
| Winter 2026 to 2027 | $21,000 | $21,500 | $22,000 | $22,500 | $23,000 | ||||||
| Summer 2027 | $21,000 | $21,500 | $22,000 | $22,500 | $23,000 |
Unless otherwise specified-Caribbean Standard All-Inclusive Charters include the following:
- Standard check-in/check-out of 12pm
- Light daily housekeeping
- Breakfast, lunch, canapés/afternoon tea, dinner and snacks
- Standard ship’s bar: vodka, gin, rum, whiskey, tequila, triple sec, mixers, local beers, table wine and water/coffee/tea and soft drinks
- Stereo with MP3/iPhone connection with indoor/outdoor speakers; 3G/4G Wi-Fi access point
- Snorkeling equipment, fishing gear, kayaks, dingy tender with outboard motors
- Water toys such as floating islands, and air mattresses
- Separate bathroom and living quarters for crew
- Reputable and licensed crew who have local knowledge of waters and are able to adjust menus based on guest’s preferences and dietary restrictions
- Operating expenses including: 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
• Virgin Islands (USVI & BVI)
Base Port
• American Yacht Harbor (AYH) – St. Thomas, USVI
• BVI ports available on request (Contact us for details)
Yacht Status & Operations
• Based in St. Thomas, USVI
• USVI pick-up/drop-off preferred
• BVI pick-ups/drop-offs accepted with advance approval
Customs Fees & Cruising Permits
• Included
Rates & Terms
Minimum charter nights
• 5-night minimum
• Shorter charters considered on request
Short-Term Charter Rate Calculations
• 6 nights = weekly rate ÷ 7 × 6
• 5 nights or less = weekly rate ÷ 6 × number of nights
Sleep Aboard Option
Enjoy a relaxed evening onboard before your charter begins.
• Offered at 50% of the daily rate
• Boarding available after 4:00 PM
• Includes snacks, welcome cocktails & continental breakfast
• Dinner ashore at guest expense
• Excludes Christmas & New Year’s weeks
Dining Options – The number of meals listed are based on a 7 night charter
Full-Board Plan – Great for guests who want a fully onboard culinary experience
• 7 breakfasts, 7 lunches & 7 dinners onboard
• Standard plan included in your charter rate
Half-Board Plan – Ideal for guests who enjoy dining ashore
• 7 breakfasts, 4 lunches & 3 dinners onboard
• 3 lunches & 4 dinners ashore (guest expense)
• $150 per person discount
Local Fare Meal Plan – A taste of Caribbean cuisine
• 7 breakfasts, 5 lunches & 6 dinners onboard
• 2 lunches & 1 dinner ashore (guest expense)
• $75 per person discount
Holiday Rates 2026 / 2027 Season
Holiday season pricing is full-board only, 7 nights
Christmas Week
• $25,000 | 2–6 guests
• Must end on or before December 26
New Year’s Week
• $27,000 | 2–6 guests
• May not start prior to December 27
Important Notes
• Charter waiver required in addition to standard contract
• Please inquire for BVI port availability due to annual limit
X
Available
X
Booked
X
Hold
X
Unavailable
- : Cat
- : 26 Feet
- : 4 Feet
- : 6
- : 2020
- : Lagoon
- : 8.5 kts
- : 10 kts
- : Yanmars Cummins Onan
- : No
- : No
- : Yacht offers Rendezvous Diving only
- : Lars Lindstrom
- : USA
- : 1301398
| Accommodations | |
|---|---|
| Cabins: | 3 |
| Queen: | 3 |
| Single Cabins: | 1 |
| Showers: | 3 |
| Wash Basins: | 3 |
| Heads: | - |
| Electric Heads: | 3 |
| Engine Details | |
|---|---|
| Yanmars Cummins Onan | |
| Fuel Consumption: | - |
| Cruising Speed: | 8.5 kts |
| Max Speed: | 10 ktsUS Gall/Hr |
| Details | |
|---|---|
| Refit: | - |
| Helipad: | No |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
| Summer Area: | Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | Starlink Mini |
| # of Videos: | - |
| # DVDs/Movies: | No |
| # CD's: | - |
| Camcorder: | No |
| Books: | No |
| Board Games: | Yes |
| Sun Awning: | - |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Water Maker: | Yes |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | Yes |
| # Dine In: | 6 |
| Minimum Age: | Swim Safe |
| Generator: | Yes |
| Inverter: | Yes |
| Voltages: | 110v |
| Water Maker: | Yes |
| Water Cap: | 700L |
| Ice Maker: | Yes |
| Sailing Instructions: | No |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Inq |
| Nude: | Inq |
| Hairdryers: | Yes |
| # Port Hatches: | - |
| Guests Smokes: | Sugar Scoops Only |
| Crew Smokes: | Inq |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | Yes |
| Children Ok: | Yes |
| Hammock: | Yes |
| Windscoops: | No |
| Water Sports | |
|---|---|
| Dinghy size: | Lumin 10' RIB |
| Dinghy hp: | 15 |
| Dinghy # pax: | 6 |
| Water Skis Adult: | No |
| Water Skis Kids: | No |
| Jet Skis: | No |
| Wave Runners: | No |
| Kneeboard: | No |
| Windsurfer: | No |
| Snorkel Gear: | Yes |
| Tube: | No |
| Scurfer: | No |
| Wake Board: | No |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | 1 |
| Floating Mats: | 1 |
| Swim Platform: | No |
| Boarding Ladder (Loc/Type): | Yes |
| Sailing Dinghy: | No |
| Beach Games: | - |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | 2 |
Hailing from Nashville, Tennessee, Lars first fell in love with sailing at age 9 during a summer sailing camp on local lakes. His early passion quickly grew into leadership, eventually becoming head counselor at the same camp. After college, Lars settled in Austin, Texas, where he spent seven years working in engineering—until the sailing itch returned.
In 2012, a friend (quite easily) convinced him to buy his first bluewater sailboat in Florida. He used every vacation day exploring the Bahamas before committing to a full year-long sailing sabbatical. That journey took Lars and 34 friends island-hopping the entire Caribbean chain, from Florida to Trinidad and back, aboard a 39ft Beneteau.
Returning home, he realized desk life was no longer for him. He shifted gears and joined the professional yachting world, working as a watch leader and engineer on 100ft+ performance sailing yachts. Over the next eight years, Lars sailed extensively across the Pacific, Caribbean, and Mediterranean.
Ultimately, Lars missed the freedom and intimacy of smaller boats. Together with his partner, Jasmine, he returned to the Caribbean to run sailing charters—sharing his love for adventure and life under sail. A sailor at heart, he never misses a chance to hoist the sails and shut off the engines.
Most recently, Lars and Jasmine joined a catamaran specializing in kiteboarding and wingfoiling charters. Always up for adventure, Lars can be found teaching guests how to harness the wind—or out enjoying the breeze himself whenever conditions are right.
Chef Jasmine “Jaz” Johnson
Jasmine—known to most as “Jaz”—grew up a true East Coast baby: born in Pennsylvania, raised in Baltimore and North Carolina, and eventually joining her family in Florida. She studied exercise physiology and nutrition before moving to New York City to pursue a career in fitness. After a decade in the city, she discovered a deeper passion for travel and wellness, eventually teaching yoga around the world and opening her own studio in Key West.
From a young age, Jaz was immersed in life on the water—diving and fishing with her dad, and later learning to sail Hobie Cats with her mom in the harbors of Key West. The yachting world offered a perfect blend of her eclectic skills and passions: from hospitality and craft cocktails to her lifelong connection with the sea.
After rising to the role of Chief Stewardess on both motor and sailing yachts, Jaz made a creative leap into the galley, completing French culinary training to pursue her love of cooking professionally. Her cuisine draws inspiration from global travel, fresh local ingredients, and the nostalgic dishes of her childhood spent cooking with family.
With her warm energy, adventurous spirit, and dynamic background, Chef Jaz brings an unforgettable blend of flavor, soul, and style to every charter.
DAY BREAK
Shakshuka
Poached eggs gently simmered in a spiced tomato and pepper sauce.
Coconut Chia Pudding
Creamy coconut chia pudding topped with tropical fruit salsa and roasted almonds.
Banana Pancakes
Fluffy banana pancakes served with coconut yogurt.
Smoothie Bowls
Fresh, vibrant smoothie bowls made to order and customizable with seasonal toppings.
Quiche
Light, savory, and flaky baked egg custard with rotating fillings.
French Toast
Golden brioche French toast, lightly sweet and perfectly crisp.
Breakfast Tacos
Soft tortillas filled with scrambled eggs, melted cheese, and fresh toppings.
Avocado Toast
Creamy avocado spread on crisp toasted bread, simply seasoned.
MIDDAY
Creamy Risotto
Rich and velvety risotto served with a crisp green salad.
Ceviche
Citrus-marinated seafood paired with lightly grilled vegetables.
Pasta Pesto
Fresh pasta tossed in basil pesto with burrata and sun-dried tomatoes.
Caesar Salad with Grilled Mahi-Mahi
Grilled mahi-mahi atop romaine with house-made Caesar dressing.
Grilled Chicken Skewers
Marinated chicken served with lemon-tahini greens, couscous, and tzatziki.
Poke Bowl
Seasonal, vibrant poke bowl with fresh fish and island-inspired accompaniments.
Fish & Shrimp Tacos
Warm tortillas filled with fish and shrimp, avocado crema, mango salsa, and cilantro-lime slaw.
Bouillabaisse
Traditional rich seafood stew served with crusty bread.
HORS D’OEUVRES
Tuna Tartare
Fresh tuna with avocado, sesame-ginger dressing, crispy wonton, and rice chips.
Salmon Mousse
Light and airy salmon mousse with cucumber and fresh dill.
Tomato Gazpacho
Chilled tomato soup finished with whipped feta mousse.
Marinated Oysters
Fresh oysters marinated with truffle, chili, and lemon.
Polenta Crostini
Golden polenta bites topped with wild mushroom ragù.
Roasted Beet Carpaccio
Thin-sliced roasted beets with goat cheese cream and toasted walnuts.
Chilled Cucumber & Dill Soup
Cool and refreshing soup finished with a swirl of sour cream.
MAIN
Middle Eastern Lamb Meatballs
Spiced lamb meatballs served with hummus, warm pita, and tabbouleh or Israeli salad.
Butter-Basted Steak
American-style steak with dauphinoise potatoes, broccoli, and horseradish sauce.
Grilled Lobster
Local lobster served with lobster bisque and asparagus.
Cuban Pernil
Slow-roasted citrus-marinated pork tenderloin with rice, beans, and sweet plantains.
Thai Pad Thai
Rice noodles tossed in a creamy coconut-based Pad Thai sauce.
Miso-Glazed Cod
Japanese-inspired cod with sesame stir-fried greens and coconut jasmine rice.
Spaghetti Squash with Lentil Bolognese
Vegetarian dish of roasted spaghetti squash topped with hearty lentil bolognese.
DESSERT
Crème Brûlée
Silky vanilla custard with a caramelized sugar crust.
Slutty Brownies
Decadent layered brownies with chocolate, cookie, and caramel.
Bananas Foster
Caramelized bananas flambéed with rum.
Key Lime Pie
Tart and creamy lime filling in a buttery graham cracker crust.
Carrot Cake
Moist spiced cake topped with classic cream cheese frosting.
Poached Pears in Red Wine
Tender pears poached in spiced red wine.
Profiteroles au Chocolat
Cream-filled choux pastries drizzled with warm chocolate sauce.
Vanilla Panna Cotta with Passion Fruit
Silky vanilla panna cotta finished with bright passion fruit.
CAPTAIN'S COCKTAILS
Swedish 75
Gin shaken with fresh lemon juice, topped with a float of cava and finished with a lemon twist.
Captain’s Cure
A classic Painkiller made using the original Pusser’s Rum recipe.
Margarita Freeze Royale
Fresh whole lemons and limes blended with tequila, a touch of sugar, and plenty of ice for a perfectly frozen finish.
Pink Sands Cosmo
A tropical, tart twist on the traditional cosmopolitan.
Nashville Old Fashioned
Bourbon-forward with bright citrus notes and a subtle, refreshing fizz.
Reese’s Martini
Vodka and peanut butter whiskey blended with dark chocolate liqueur and a splash of almond milk, shaken icy-cold.
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX |
|---|---|---|---|---|---|
| Winter 2025 to 2026 | $18,000 | $18,500 | $19,000 | $19,500 | $20,000 |
| Summer 2026 | $18,000 | $18,500 | $19,000 | $19,500 | $20,000 |
| Winter 2026 to 2027 | $21,000 | $21,500 | $22,000 | $22,500 | $23,000 |
| Summer 2027 | $21,000 | $21,500 | $22,000 | $22,500 | $23,000 |
Unless otherwise specified-Caribbean Standard All-Inclusive Charters include the following:
- Standard check-in/check-out of 12pm
- Light daily housekeeping
- Breakfast, lunch, canapés/afternoon tea, dinner and snacks
- Standard ship’s bar: vodka, gin, rum, whiskey, tequila, triple sec, mixers, local beers, table wine and water/coffee/tea and soft drinks
- Stereo with MP3/iPhone connection with indoor/outdoor speakers; 3G/4G Wi-Fi access point
- Snorkeling equipment, fishing gear, kayaks, dingy tender with outboard motors
- Water toys such as floating islands, and air mattresses
- Separate bathroom and living quarters for crew
- Reputable and licensed crew who have local knowledge of waters and are able to adjust menus based on guest’s preferences and dietary restrictions
- Operating expenses including: 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
• Virgin Islands (USVI & BVI)
Base Port
• American Yacht Harbor (AYH) – St. Thomas, USVI
• BVI ports available on request (Contact us for details)
Yacht Status & Operations
• Based in St. Thomas, USVI
• USVI pick-up/drop-off preferred
• BVI pick-ups/drop-offs accepted with advance approval
Customs Fees & Cruising Permits
• Included
Rates & Terms
Minimum charter nights
• 5-night minimum
• Shorter charters considered on request
Short-Term Charter Rate Calculations
• 6 nights = weekly rate ÷ 7 × 6
• 5 nights or less = weekly rate ÷ 6 × number of nights
Sleep Aboard Option
Enjoy a relaxed evening onboard before your charter begins.
• Offered at 50% of the daily rate
• Boarding available after 4:00 PM
• Includes snacks, welcome cocktails & continental breakfast
• Dinner ashore at guest expense
• Excludes Christmas & New Year’s weeks
Dining Options – The number of meals listed are based on a 7 night charter
Full-Board Plan – Great for guests who want a fully onboard culinary experience
• 7 breakfasts, 7 lunches & 7 dinners onboard
• Standard plan included in your charter rate
Half-Board Plan – Ideal for guests who enjoy dining ashore
• 7 breakfasts, 4 lunches & 3 dinners onboard
• 3 lunches & 4 dinners ashore (guest expense)
• $150 per person discount
Local Fare Meal Plan – A taste of Caribbean cuisine
• 7 breakfasts, 5 lunches & 6 dinners onboard
• 2 lunches & 1 dinner ashore (guest expense)
• $75 per person discount
Holiday Rates 2026 / 2027 Season
Holiday season pricing is full-board only, 7 nights
Christmas Week
• $25,000 | 2–6 guests
• Must end on or before December 26
New Year’s Week
• $27,000 | 2–6 guests
• May not start prior to December 27
Important Notes
• Charter waiver required in addition to standard contract
• Please inquire for BVI port availability due to annual limit
