TRUE STORY
True Story Yacht Charter
Step aboard True Story, a Fountaine Pajot Victoria 67 that redefines the luxury yacht charter experience. Launched in 2017, this Flagship Class catamaran embodies elegance, innovation, and unparalleled comfort. Stretching 67 feet in length with an impressive 31-foot beam, True Story offers an expansive design perfect for those seeking the pinnacle of relaxation and adventure.
The stunning flybridge is a masterpiece of form and function. Accessible via dual staircases from the cockpit, this elevated space invites you to unwind in style. Plush seating, sleek side tables, and a comfortable sofa create a welcoming retreat, complete with a wet bar for refreshing beverages. The expansive bimini provides ample shade, allowing you to enjoy the breeze without the direct sun, while integrated lighting transforms the area into the perfect setting for evening cocktails beneath the stars. As the breathtaking scenery glides by, you’ll find this space irresistible.
Onboard Experience
The aft deck, shaded by the flybridge, serves as another serene haven for relaxation and elegant dining. Whether you choose to lounge on the full aft sunbed or sink into the sumptuous daybeds, this area invites you to savor each moment. The glass doors lead seamlessly into the salon, where a bright and airy ambiance awaits. Here, you can entertain guests or simply unwind in air-conditioned comfort. The open-concept galley is equipped with top-tier appliances, ensuring that every meal prepared by the attentive crew is a culinary delight.
True Story caters to a wide array of interests with its premium selection of water toys and entertainment options, designed to create unforgettable memories for every member of your group.
Spacious Accommodations
With accommodations for up to eight guests, True Story boasts four beautifully appointed cabins. The primary suite on the port midship features a king-size berth, a private lounge area, a desk, and a lavish ensuite with a double vanity and a large glass-enclosed shower. A second king cabin, located port forward, can be converted into two twin beds, offering flexible sleeping arrangements for your group. The two starboard queen cabins are equally inviting, each equipped with a private ensuite bathroom and separate shower.
Every cabin is thoughtfully designed with modern touches and fully air-conditioned to ensure maximum comfort. Whether you wake up to the soft glow of dawn over the water or fall asleep to the gentle sway of the sea, your stay aboard True Story will be nothing short of exceptional.
Your Dream Getaway Awaits
Experience the height of luxury and the serenity of the open sea with True Story. From its spacious decks to its impeccable service, every detail has been crafted to create an unforgettable journey. Let your next adventure begin with us—secure your spot today for the vacation of a lifetime!
True Story has 4 cabins - 1 Port Midship Primary Suite King, Port Fwd King (that can be converted into 2 twin beds) & 2 Queens STBD side.
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | 2 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Electric Heads: | - |
| Engine Details | |
|---|---|
| - | |
| Fuel Consumption: | - |
| Cruising Speed: | - |
| Max Speed: | - |
| Details | |
|---|---|
| Type: | Cat |
| Beam: | 32 Feet |
| Draft: | 4.8 Feet |
| Pax: | 8 |
| YearBuilt: | 2017 |
| Builder: | Fountaine Pajot |
| JetSkis: | No |
| Flag: | BVI |
| SatTv: | No |
| RegNum: | 747274 |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Caribbean Virgin Islands (BVI) |
| Summer Area: | Caribbean Leewards, Caribbean Virgin Islands (BVI) |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | Starlink |
| Camcorder: | No |
| Books: | Yes |
| Board Games: | Yes |
| Deck Shower: | Yes |
| Water Maker: | Yes |
| Special Diets: | Yes |
| Kosher: | No |
| BBQ: | Yes |
| Minimum Age: | Not limited |
| Inverter: | Yes |
| Voltages: | 220 and 110 |
| Water Maker: | Yes |
| Ice Maker: | Yes |
| Sailing Instructions: | No |
| Internet Access: | Onboard WIFI |
| Hairdryers: | Yes |
| Guests Smokes: | Transom steps |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Hammock: | Yes |
| Water Sports | |
|---|---|
| Dinghy size: | 13ft |
| Dinghy hp: | 40hp |
| Water Skis Adult: | No |
| Water Skis Kids: | Yes |
| Jet Skis: | No |
| Kneeboard: | Yes |
| Windsurfer: | No |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | No |
| Wake Board: | Yes |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | Yes |
| Floating Mats: | Yes |
| Swim Platform: | No |
| Boarding Ladder (Loc/Type): | Yes |
| Sailing Dinghy: | No |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | Trolling |
| Rods: | 2 |
Martin Liscinsky
Martin has been a yacht captain for the past 8 years. He has sailed the Mediterranean and Caribbean islands but has found a base in the BVI for the past four years. Originally from Slovakia, Martin has always had a passion for adventure, sports and the great outdoors. He grew up mountain biking, white water rafting, climbing and would try any other sport he could involve himself in. Martin was introduced to sailing aged 13 while in Croatia - he was totally hooked on the sport and lifestyle. Martin moved to the UK aged 18 to begin a career as a chef which took him all over Europe. He worked in high class fine dining restaurants and enjoyed the creativity and travel associated with being a chef. Despite enjoying his cheffing career, Martins heart was still dreaming about being on the sea. He moved to Croatia to join the yachting industry in 2017. Being a Captain fulfilled everything he could dream of: freedom, traveling, outdoors and still bit of cooking, especially when the steaks are on the grill!
Tamara Chepel
Originally from Australia, Tamara was brought up in the city of Sydney. Prior to finding yachting Tamara enjoyed a career as an Occupational Therapist in Sydney and London. Tamara met Martin in 2018 and was introduced to the sailing world - she never looked back! She has since completed cooking schools at Ashburton in the UK and the Sydney Cooking School. She has a passion for culture, travel, the ocean and bringing people together through food. Tamara is a PADI diver and in her spare time loves nothing more than to explore underwater. Tamara has a love for farm to table cooking and believes that that good food is the key to a good time!
Tamara and Martin met in Croatia in 2018. They quickly realized that despite being from different sides of the world they shared the same love for travel, sailing, experiencing different cultures, the ocean and being around family and friends. They backpacked Asia for seven months then returned to the Mediterranean where they worked on sailing yachts in Greece, Croatia, Italy, Turkey and Montenegro. After two seasons of enjoying the Mediterranean they set off to the Caribbean where they have worked in the British Virgin Islands and surrounding Caribbean countries including St Martin, Anguilla and Antigua. They have called the BVI home for the past four years.
Time spent with Tamara and Martin on True Story will follow the philosophy that a perfect charter includes sailing, exploring, adventure, relaxing and truly taking the time to experience the islands in the way which suits their guests. They create a relaxed and welcoming and safe environment, aiming to make the charter personalized to each guests needs. Tamara and Martin have a passion for underwater life and believe the world below is one of the best things about the BVI! They are personable and accommodating and have a true passion and interest in people, adventure, and sailing and love nothing more than to share this with their guests. Their shared love of food and culture means they are excited to include the best local produce and create delicious wholesome meals for their guests! Together this energetic couple is looking forward to the next chapter of True Story, and can not wait to welcome you aboard!
TAMARA'S SAMPLE MENU
BREAKFAST
-
Homemade Beetroot Gravalax Salmon on toasted English Muffin with Poached Egg, Homemade Hollandaise sauc, Microgreens
-
Potatoe Latkes with Thyme Sauteed Mushrooms and Spinach, Roasted Baby Tomatoes, Sunny Side Up Egg on Toasted Sourdough
-
Everything Bagel with Chilly Jam, Serano Ham, Provolone Cheese, Soft scarambled egg, Fresh Arugula
- Traditional Spanish Omelet with Peppers and Tomatoes
-
Spicy Shackshuka with Labneh and Poached Egg
-
Brioche French Toast with Homemade Blueberry Campote, Caramelized Banana, Mascarpone cream, Maple Bacon
-
Yogurt & Coconut Chia Pudding with Fresh Fruit Topping
ALL BREAKFAST SERVED WITH FRESH BAKED PASTRIES, YOGURT POTS, FRUIT PLATTER AND MUSLI
LUNCH
-
Gilled Greek Salad Spiced Chicken Breast on Roasted Garlic Hummus, Pearl Cous Cous Pomegranate and Lemon Herbed Salad, Greek, Toased Pita Bread and Homemade Dill Tatziki.
-
Cocktail: Freshly Squeezed Citrus, Rosemary, Honey, Vodka Pitcher
-
- Baja Style Crispy Fish Taco with Pineapple Pico De Gallo, Red Pepper Slaw, Avocado and Pink Radish Salsa
- Cocktail: Blu and Green Apple Sangria
- Sesame Lime Seared Tuna Bowls on Wild Rice with Wakame Salad, Edamame, Asian slaw and Miso Dressing.
- Cocktail: Lychee Gimlet
-
Traditional Spaghetti Carbonara with Italian Pecorino and Guanciale, Orange Fenel Burata Salad, Fresh Baked Bread, Eggplant Parmugiana Stack.
-
Cocktail: Lemoncello Spitz
-
-
Citrus Baked Salmon with Red Onion Cilantro Salsa Verde, served with a Spiced Sweet Potatoe and Chickpea Kale Salad.
-
Cocktail: Tamarind Tequila Pithcer
-
-
Pulled Pesto Chicken and Bacon wrap with Home Cut Fries and Chopped Green Salad
-
Cocktail: Vodka Lemon Shirley Temple
-
-
BBQ Cajun Shrimp Skewers on a Quinoa and Avocado Salad with Jalapeno Lime Vinaigrette
-
Cocktail: Guavaberry Rum Mojito
-
STARTERS
-
Duck Rillet with Amarena Orange Zest on Homemade Crostini
-
Smoked Pork, Salsa Cantaloupe, Cucumber, Onion, Mint
-
Kingfish Ceviche with Grapefruit, Avocado Cream, and a Plantain Tostone
-
Old Style Cyclades Baked Feta Cheese with Marjarom and Red Pepper
-
Fava Bean Puree with Sous Vide Octopus and Caramelised Onion, Warm Pita Bread
-
Tuna Tartar with Cucumber, Sesame and Fingerlime Caviar
-
Vietnamese Fresh Rolls, Sweet Chilli, Peanuts
DINNER MAINS
-
Coconut Jerk Spiced Mahi-Mahi on Rice with a Green Mango Cilantro Salsa, Arugula
-
Oven Roasted Lamb Cutlet on a Pistachio Mint Pesto, Charred Scallions and Cherry Tomato, Hassleback Potato
-
Pan-Seared Red Snapper on Squid Ink Lemon Risotto, Pickled Fennel Salad and Baby Asparagus
-
Grilled Ribeye Steak with Roast Garlic Mash, Broccolini and Homemade Cajun Spice Onion Rings
-
Spanish Seafood Paella with Langoustine and Muscles, Patatas Bravas and Green Salad.
-
Thai Green Coconut Curry on Jasmine Rice
-
Sous Vide Pork Tenderloin on Almond Romesco, with Greens and Garlic Herbed Potato
DESSERTS
- Carrot & Cardamom Cake
- Orange Infused Burnt Basque Cheesecake
- Spice Rum Pineapple with Citrus Crumb and Vanilla Bean Cream
- Chocolate Fondant, Whipped Cream
- Coconut Panna Cotta with Mango
- Homemade Mini Pavlovas with a Passion Blueberry and Honey Drizzle
- Tripple Chocolate Brownie with Pistachio Sorbet
- Tiramisu with Amaretto Shot
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX |
|---|---|---|---|---|---|---|---|
| Summer 2025 | $34,000 | $35,000 | $36,000 | $37,000 | $38,000 | $39,000 | $40,000 |
| Winter 2025 to 2026 | $34,000 | $35,000 | $36,000 | $37,000 | $38,000 | $39,000 | $40,000 |
| Summer 2026 | $34,000 | $35,000 | $36,000 | $37,000 | $38,000 | $39,000 | $40,000 |
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
LESS THAN 7 NIGHT CHARTER RATES: For 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights.
TURN AROUNDS: 48-hour turns are standard
HALF-BOARD OPTION: $150 discount per person
Includes; 7 breakfasts, 4 lunches & 3 dinners, all other meals and associated beverages to be eaten ashore at client's expense.
Holiday Rates BVI Ports | up to 8 guests | 7 night Min
2025 CHRISTMAS: Flat rate $45,700. Must end no later than Dec 27th.
2025/26: NEW YEARS: Flat rate $47,600 Must begin no sooner than Dec 28th
X
Available
X
Booked
X
Hold
X
Unavailable
- : Cat
- : 32 Feet
- : 4.8 Feet
- : 8
- : 2017
- : Fountaine Pajot
- : Yes
- : No
- : Yacht offers Rendezvous Diving only
- : MARTIN LISCINSKY
- : BVI
- : No
- : 747274
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | 2 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Wash Basins: | 4 |
| Heads: | 4 |
| Electric Heads: | - |
| Engine Details | |
|---|---|
| - | |
| Fuel Consumption: | - |
| Cruising Speed: | - |
| Max Speed: | - |
| Details | |
|---|---|
| Refit: | - |
| Helipad: | No |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Caribbean Virgin Islands (BVI) |
| Summer Area: | Caribbean Leewards, Caribbean Virgin Islands (BVI) |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | Starlink |
| # of Videos: | - |
| # DVDs/Movies: | No |
| # CD's: | Yes |
| Camcorder: | No |
| Books: | Yes |
| Board Games: | Yes |
| Sun Awning: | No |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Water Maker: | Yes |
| Special Diets: | Yes |
| Kosher: | No |
| BBQ: | Yes |
| # Dine In: | 10 |
| Minimum Age: | Not limited |
| Generator: | Yes |
| Inverter: | Yes |
| Voltages: | 220 and 110 |
| Water Maker: | Yes |
| Water Cap: | 1050 litres |
| Ice Maker: | Yes |
| Sailing Instructions: | No |
| Internet Access: | Onboard WIFI |
| Gay Charters: | No |
| Nude: | No |
| Hairdryers: | Yes |
| # Port Hatches: | Yes |
| Guests Smokes: | Transom steps |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | No |
| Children Ok: | Yes |
| Hammock: | Yes |
| Windscoops: | No |
| Water Sports | |
|---|---|
| Dinghy size: | 13ft |
| Dinghy hp: | 40hp |
| Dinghy # pax: | 7 |
| Water Skis Adult: | No |
| 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: | No |
| Kayaks (2 Pax): | Yes |
| Floating Mats: | Yes |
| Swim Platform: | No |
| Boarding Ladder (Loc/Type): | Yes |
| Sailing Dinghy: | No |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | Trolling |
| Rods: | 2 |
Martin Liscinsky
Martin has been a yacht captain for the past 8 years. He has sailed the Mediterranean and Caribbean islands but has found a base in the BVI for the past four years. Originally from Slovakia, Martin has always had a passion for adventure, sports and the great outdoors. He grew up mountain biking, white water rafting, climbing and would try any other sport he could involve himself in. Martin was introduced to sailing aged 13 while in Croatia - he was totally hooked on the sport and lifestyle. Martin moved to the UK aged 18 to begin a career as a chef which took him all over Europe. He worked in high class fine dining restaurants and enjoyed the creativity and travel associated with being a chef. Despite enjoying his cheffing career, Martins heart was still dreaming about being on the sea. He moved to Croatia to join the yachting industry in 2017. Being a Captain fulfilled everything he could dream of: freedom, traveling, outdoors and still bit of cooking, especially when the steaks are on the grill!
Tamara Chepel
Originally from Australia, Tamara was brought up in the city of Sydney. Prior to finding yachting Tamara enjoyed a career as an Occupational Therapist in Sydney and London. Tamara met Martin in 2018 and was introduced to the sailing world - she never looked back! She has since completed cooking schools at Ashburton in the UK and the Sydney Cooking School. She has a passion for culture, travel, the ocean and bringing people together through food. Tamara is a PADI diver and in her spare time loves nothing more than to explore underwater. Tamara has a love for farm to table cooking and believes that that good food is the key to a good time!
Tamara and Martin met in Croatia in 2018. They quickly realized that despite being from different sides of the world they shared the same love for travel, sailing, experiencing different cultures, the ocean and being around family and friends. They backpacked Asia for seven months then returned to the Mediterranean where they worked on sailing yachts in Greece, Croatia, Italy, Turkey and Montenegro. After two seasons of enjoying the Mediterranean they set off to the Caribbean where they have worked in the British Virgin Islands and surrounding Caribbean countries including St Martin, Anguilla and Antigua. They have called the BVI home for the past four years.
Time spent with Tamara and Martin on True Story will follow the philosophy that a perfect charter includes sailing, exploring, adventure, relaxing and truly taking the time to experience the islands in the way which suits their guests. They create a relaxed and welcoming and safe environment, aiming to make the charter personalized to each guests needs. Tamara and Martin have a passion for underwater life and believe the world below is one of the best things about the BVI! They are personable and accommodating and have a true passion and interest in people, adventure, and sailing and love nothing more than to share this with their guests. Their shared love of food and culture means they are excited to include the best local produce and create delicious wholesome meals for their guests! Together this energetic couple is looking forward to the next chapter of True Story, and can not wait to welcome you aboard!
TAMARA'S SAMPLE MENU
BREAKFAST
-
Homemade Beetroot Gravalax Salmon on toasted English Muffin with Poached Egg, Homemade Hollandaise sauc, Microgreens
-
Potatoe Latkes with Thyme Sauteed Mushrooms and Spinach, Roasted Baby Tomatoes, Sunny Side Up Egg on Toasted Sourdough
-
Everything Bagel with Chilly Jam, Serano Ham, Provolone Cheese, Soft scarambled egg, Fresh Arugula
- Traditional Spanish Omelet with Peppers and Tomatoes
-
Spicy Shackshuka with Labneh and Poached Egg
-
Brioche French Toast with Homemade Blueberry Campote, Caramelized Banana, Mascarpone cream, Maple Bacon
-
Yogurt & Coconut Chia Pudding with Fresh Fruit Topping
ALL BREAKFAST SERVED WITH FRESH BAKED PASTRIES, YOGURT POTS, FRUIT PLATTER AND MUSLI
LUNCH
-
Gilled Greek Salad Spiced Chicken Breast on Roasted Garlic Hummus, Pearl Cous Cous Pomegranate and Lemon Herbed Salad, Greek, Toased Pita Bread and Homemade Dill Tatziki.
-
Cocktail: Freshly Squeezed Citrus, Rosemary, Honey, Vodka Pitcher
-
- Baja Style Crispy Fish Taco with Pineapple Pico De Gallo, Red Pepper Slaw, Avocado and Pink Radish Salsa
- Cocktail: Blu and Green Apple Sangria
- Sesame Lime Seared Tuna Bowls on Wild Rice with Wakame Salad, Edamame, Asian slaw and Miso Dressing.
- Cocktail: Lychee Gimlet
-
Traditional Spaghetti Carbonara with Italian Pecorino and Guanciale, Orange Fenel Burata Salad, Fresh Baked Bread, Eggplant Parmugiana Stack.
-
Cocktail: Lemoncello Spitz
-
-
Citrus Baked Salmon with Red Onion Cilantro Salsa Verde, served with a Spiced Sweet Potatoe and Chickpea Kale Salad.
-
Cocktail: Tamarind Tequila Pithcer
-
-
Pulled Pesto Chicken and Bacon wrap with Home Cut Fries and Chopped Green Salad
-
Cocktail: Vodka Lemon Shirley Temple
-
-
BBQ Cajun Shrimp Skewers on a Quinoa and Avocado Salad with Jalapeno Lime Vinaigrette
-
Cocktail: Guavaberry Rum Mojito
-
STARTERS
-
Duck Rillet with Amarena Orange Zest on Homemade Crostini
-
Smoked Pork, Salsa Cantaloupe, Cucumber, Onion, Mint
-
Kingfish Ceviche with Grapefruit, Avocado Cream, and a Plantain Tostone
-
Old Style Cyclades Baked Feta Cheese with Marjarom and Red Pepper
-
Fava Bean Puree with Sous Vide Octopus and Caramelised Onion, Warm Pita Bread
-
Tuna Tartar with Cucumber, Sesame and Fingerlime Caviar
-
Vietnamese Fresh Rolls, Sweet Chilli, Peanuts
DINNER MAINS
-
Coconut Jerk Spiced Mahi-Mahi on Rice with a Green Mango Cilantro Salsa, Arugula
-
Oven Roasted Lamb Cutlet on a Pistachio Mint Pesto, Charred Scallions and Cherry Tomato, Hassleback Potato
-
Pan-Seared Red Snapper on Squid Ink Lemon Risotto, Pickled Fennel Salad and Baby Asparagus
-
Grilled Ribeye Steak with Roast Garlic Mash, Broccolini and Homemade Cajun Spice Onion Rings
-
Spanish Seafood Paella with Langoustine and Muscles, Patatas Bravas and Green Salad.
-
Thai Green Coconut Curry on Jasmine Rice
-
Sous Vide Pork Tenderloin on Almond Romesco, with Greens and Garlic Herbed Potato
DESSERTS
- Carrot & Cardamom Cake
- Orange Infused Burnt Basque Cheesecake
- Spice Rum Pineapple with Citrus Crumb and Vanilla Bean Cream
- Chocolate Fondant, Whipped Cream
- Coconut Panna Cotta with Mango
- Homemade Mini Pavlovas with a Passion Blueberry and Honey Drizzle
- Tripple Chocolate Brownie with Pistachio Sorbet
- Tiramisu with Amaretto Shot
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX |
|---|---|---|---|---|---|---|---|
| Summer 2025 | $34,000 | $35,000 | $36,000 | $37,000 | $38,000 | $39,000 | $40,000 |
| Winter 2025 to 2026 | $34,000 | $35,000 | $36,000 | $37,000 | $38,000 | $39,000 | $40,000 |
| Summer 2026 | $34,000 | $35,000 | $36,000 | $37,000 | $38,000 | $39,000 | $40,000 |
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
LESS THAN 7 NIGHT CHARTER RATES: For 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights.
TURN AROUNDS: 48-hour turns are standard
HALF-BOARD OPTION: $150 discount per person
Includes; 7 breakfasts, 4 lunches & 3 dinners, all other meals and associated beverages to be eaten ashore at client's expense.
<b> Holiday Rates</b> BVI Ports | up to 8 guests | 7 night Min
2025 CHRISTMAS: Flat rate $45,700. Must end no later than Dec 27th.
2025/26: NEW YEARS: Flat rate $47,600 Must begin no sooner than Dec 28th
