CASA BLANCA
CASA BLANCA is a 2016 78’ Sunreef power catamaran—an airy, villa-style sanctuary for barefoot Caribbean luxury. Sleeps 8 in 4 cabins: 1 King suite plus 3 Queen cabins, each with a private ensuite and custom climate control. Panoramic salon windows and plush seating keep the vibe serene, while alfresco dining turns every meal into a celebration. Standout feature: lounge layers everywhere—a sprawling aft deck made for sunset cocktails, a chic flybridge with double seating for horizon watching, and tucked-away nooks for a book and a breeze. Big enough to gather, calm enough to disappear. Five-star comfort, island soul—CASA BLANCA is your private paradise.
Starboard Aft Length 6.5ft Width 4.10ft
Portside Aft. Length 6.5ft Width 4.10ft
Portside Mid Length 6.5ft, Width 4.10ft
Master Length 6.5ft, Width 5.6ft
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | 3 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Electric Heads: | 4 |
| Engine Details | |
|---|---|
| 2 x 900 HP Volva Penta engines 2 x 25kw Generators | |
| Fuel Consumption: | - |
| Cruising Speed: | 12 |
| Max Speed: | 24US Gall/Hr |
| Details | |
|---|---|
| Type: | Cat |
| Beam: | 30 Feet |
| Draft: | 5.1 Feet |
| Pax: | 8 |
| YearBuilt: | 2016 |
| Builder: | Sunreef Yachts |
| Engines: | 2 x 900 HP Volva Penta engines 2 x 25kw Generators |
| JetSkis: | 1 |
| Flag: | Marshall Islands |
| 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 |
| Camcorder: | - |
| Books: | No |
| Board Games: | - |
| Deck Shower: | Yes |
| Water Maker: | yes |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | Yes |
| Minimum Age: | 1 year |
| Inverter: | Yes |
| Voltages: | 240/220V & 110/120V |
| Water Maker: | yes |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Hairdryers: | No |
| Guests Smokes: | Sugar Scoops Only |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Hammock: | - |
| Water Sports | |
|---|---|
| Dinghy size: | 15' Zar w/ Ski Pole |
| Dinghy hp: | 70 |
| Water Skis Adult: | 1 |
| Water Skis Kids: | No |
| Jet Skis: | 1 |
| Kneeboard: | 1 |
| Windsurfer: | No |
| Snorkel Gear: | 10 |
| Tube: | 1 |
| Scurfer: | No |
| Wake Board: | 1 |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | No |
| Floating Mats: | No |
| Swim Platform: | Yes |
| Boarding Ladder (Loc/Type): | Yes |
| Sailing Dinghy: | - |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | Shimano 80 reels |
| Rods: | 10 |
Born in South Africa and raised between the coast and the wilderness of Botswana, Captain Dylan brings a perfect blend of adventure, calm confidence, and deep-rooted hospitality to every charter.
From a young age, Dylan’s life has revolved around water and exploration — from barbel runs in the Okavango Delta and tiger fishing in Shakawe to cruising the Chobe River and wakeboarding on the coast. He spent his early years operating tractors and heavy equipment, guiding 4x4 safaris and quad tours, and hosting guests on game drives — all of which honed the leadership and problem-solving skills he brings to life at sea.
Dylan’s love for sailing began at university, where he raced L26 monohulls while earning his BCom degree. After qualifying as a skipper in South Africa’s famously wild waters, he went on to sail more than 11,000 nautical miles through 17 countries — from ocean crossings to long-range island hopping.
Now with multiple BVI charter seasons under his belt, Dylan has become known for his relaxed yet capable presence at the helm, his extensive island knowledge, and his natural instinct for crafting unforgettable experiences. Whether it’s a quiet sunset sail, whale-watching from the bow, a day of water toys and snorkeling, or celebrating a special occasion, Dylan ensures every moment is safe, seamless, and full of joy.
When he’s not at the helm of Casa Blanca, you’ll find him freediving, spearfishing, flying his drone, capturing wildlife photography, or firing up the BBQ for his guests. With the patience of an elephant and a true love for the sea, Dylan creates a warm, adventurous, and unforgettable atmosphere aboard.
⸻
Chef Kayla Bray
Chef Kayla brings vibrant flavor, heartfelt hospitality, and creative flair to M/Y Casa Blanca. Originally from KwaZulu-Natal, South Africa, she grew up in a home where cooking was a family affair — sparking her early love for fresh ingredients, colorful plates, and meals made with warmth and intention.
After completing two full charter seasons in the BVI, Kayla earned her GUEST Chef and Stewardess certifications, deepening both her culinary expertise and her service skills. Her cooking celebrates elevated, fresh flavors with a Mediterranean foundation and a distinct South African twist, often infused with South American or Asian inspiration.
Guests especially love her extravagant fruit platters and signature charcuterie boards — beautifully curated and always a highlight on board. But for Kayla, food is just one part of the experience. From themed dinners and stunning tablescapes to island outings and personal touches, she loves creating immersive moments that guests remember long after their charter ends.
When she’s not in the galley, you’ll likely find Kayla scuba diving, snorkeling, testing new recipes, snapping photos, enjoying sunset cocktails, or working on her next Cricut creation. Warm, creative, and endlessly passionate, Chef Kayla turns every meal into a celebration of flavor and connection.
⸻
Chief Stewardess Angelina Ready
Born and raised on Long Island, New York, Angelina brings a bright, adventurous spirit and a well-rounded skill set to every charter. After earning her degree from the University of Tampa, she embarked on a sailing trip in 2019 that changed the course of her life—sparking a love for the sea that led her to shift careers from bartending to yachting.
Since then, Angelina has embraced a dynamic path in the industry, working in roles ranging from stewardess to chef to captain. She earned her Yachtmaster Offshore certification and continues to expand her seamanship with each passing season. Her passion for guest service, paired with her knowledge of the vessel and love of the ocean, makes her an invaluable part of the NENNE crew during full-capacity charters.
Onboard, Angelina loves connecting with guests, mixing creative cocktails, leading celebrations, and jumping in for a snorkel at any opportunity. Off the water, she enjoys hiking, Pilates, beach days, and discovering new destinations. Friendly, attentive, and always ready to lend a hand, she brings energy and ease to the guest experience—ensuring that every detail feels effortless and every moment is memorable.
DAY BREAK
Turkish Poached Eggs
Poached eggs served over herbed yogurt and chili butter with fresh sourdough.
Classic American Breakfast
Golden pancakes, crispy bacon, hash browns, and fried mushrooms.
Lemon Chive Cream Cheese & Salmon Bagels
Fresh bagels layered with lemon–chive cream cheese and smoked salmon.
Denver Omelette
A fluffy omelette filled with crispy bacon, cream cheese, red onion, and bell peppers seasoned with smoked paprika, garlic, and thyme.
Classic Eggs Benedict
Served on toasted English muffins with asparagus and bacon, finished with rich hollandaise.
Southern Fried Chicken & Waffles
Crispy fried chicken atop warm waffles with syrup.
Avocado Toast
Served on artisan bread with a selection of toppings.
Daily Bakes & Sweets
Breakfast is accompanied by fresh fruit, refreshing juice, and rotating treats such as Crème Brûlée French Toast, Berry & Ricotta Crêpes, Pain au Chocolat, Croissants, or Homemade Cinnamon Rolls.
MIDDAY
White Fish Tacos
Served with pineapple pico de gallo and a full toppings bar.
Sundried Tomato & Pesto Chicken Gnocchi
Soft gnocchi in a creamy sundried tomato and basil pesto sauce.
Ahi Tuna Poke Bowls
Fresh tuna with rice, vegetables, and house poke dressing.
Chicken & Quinoa Salad
Grilled chicken over quinoa with fresh vegetables and herbs.
Korean Fried Chicken
Crispy double-fried chicken served with egg fried rice and pickled cucumber salad.
Beef Burger with Spicy Tequila Sauce
Served with hand-cut fries and salad.
Philly Cheesesteak Picnic Rolls
Buttery rolls filled with shaved beef, peppers, and melted cheese.
Pulled Pork Bao Buns
Soft steamed bao filled with tender pulled pork and crisp apple coleslaw.
HORS D’OEUVRES
Carne Apache Phyllo Pots
Cream cheese and strawberry wrapped in crisp phyllo, drizzled with balsamic honey glaze.
Brazilian White Fish Coconut Ceviche
Fresh coconut ceviche with mango and bell peppers on puffed rice paper.
Mussels in Creamy Lemon–Onion Sauce
Served with homemade dinner rolls.
Chilled Beetroot & Goat Cheese Soup
Smooth beet soup finished with tangy goat cheese.
Grilled Peach & Tomato Salad
Layered with whipped feta and honey-mustard vinaigrette.
Vegetable, Ricotta & Parmesan Spiral Pie
A beautiful layered vegetable and cheese tart baked until golden.
Mango, Beet & Avocado Tartare
Served with crisp plantain chips.
MAIN
Greek-Style Braised Lamb
Slow-braised lamb in burnt butter tomato sauce with Mediterranean buckwheat salad, fresh pita, and tzatziki.
Caribbean Spiced Baby Back Ribs
Served with rice and beans and charred Mexican street corn.
Grilled Steak
Served with Madagascan green peppercorn sauce and a South African braai-style spread.
Braised Red Wine Short Rib
Tender short rib with creamy Parmesan mashed potatoes, seasonal mushrooms, and roasted carrots.
Roasted Winter Vegetables
Served over creamy coconut polenta.
Ginger-Roasted Ham & Creamy Risotto
Ham roasted with ginger and paired with rich risotto.
Prawn & Chicken Tikka Masala
Served with fluffy coconut rice, coconut milk sauce, and homemade naan.
Pesto-Crusted Mahi Mahi
Finished in the oven with pea purée, creamy lemon-butter sauce, and broccoli.
DESSERT
Dark Chocolate Sea Salt Tart
Served with raspberry coulis.
Passion Fruit Panna Cotta
Topped with blueberry jelly.
Assorted Crème Brûlées
Pineapple • Coffee • Classic Vanilla.
South African Malva Pudding
Served with apricot Rooibos mousse.
Classic Key Lime Pie
With a coconut–mint crunch.
Peppermint Crisp Tartlets
A South African favorite in individual portions.
Espresso Martini Cannolis
Crisp shells filled with espresso-infused cream.
Raspberry Cookie Ice Cream Sandwich
Chewy cookies filled with creamy ice cream.
Lemon Tiramisu
A citrus twist on the classic Italian dessert.
Chocolate Mousse
Topped with honeycomb crumble and meringue.
| 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 to 2027 | $51,000 | $51,500 | $52,000 | $52,500 | $53,000 | $53,500 | $54,000 | ||||
| Summer 2026 | $51,000 | $51,500 | $52,000 | $52,500 | $53,000 | $53,500 | $54,000 | ||||
| Winter 2026 to 2027 | $51,000 | $51,500 | $52,000 | $52,500 | $53,000 | $53,500 | $54,000 | ||||
| Summer 2027 | $51,000 | $51,500 | $52,000 | $52,500 | $53,000 | $53,500 | $54,000 |
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
• Yacht Haven Grande (YHG) – St. Thomas, USVI
• Additional pick-up/drop-off available at American Yacht Harbor (AYH), St. Thomas
• 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
• $59,000 | 2–8 guests
• Must end on or before December 26
New Year’s Week
• $65,000 | 2–8 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
- : 30 Feet
- : 5.1 Feet
- : 8
- : 2016
- : Sunreef Yachts
- : 12
- : 24
- : 2 x 900 HP Volva Penta engines 2 x 25kw Generators
- : No
- : 1
- : Yacht offers Rendezvous Diving only
- : Dylan Paynter
- : Marshall Islands
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | 3 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Wash Basins: | 4 |
| Heads: | - |
| Electric Heads: | 4 |
| Engine Details | |
|---|---|
| 2 x 900 HP Volva Penta engines 2 x 25kw Generators | |
| Fuel Consumption: | - |
| Cruising Speed: | 12 |
| Max Speed: | 24US 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 |
| # of Videos: | - |
| # DVDs/Movies: | No |
| # CD's: | - |
| Camcorder: | - |
| Books: | No |
| Board Games: | - |
| Sun Awning: | - |
| Deck Shower: | Yes |
| Bimini: | - |
| Water Maker: | yes |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | Yes |
| # Dine In: | 8 |
| Minimum Age: | 1 year |
| Generator: | Yes |
| Inverter: | Yes |
| Voltages: | 240/220V & 110/120V |
| Water Maker: | yes |
| Water Cap: | 325 Gallons |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Inq |
| Nude: | Inq |
| Hairdryers: | No |
| # Port Hatches: | - |
| Guests Smokes: | Sugar Scoops Only |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | No |
| Children Ok: | Yes |
| Hammock: | - |
| Windscoops: | - |
| Water Sports | |
|---|---|
| Dinghy size: | 15' Zar w/ Ski Pole |
| Dinghy hp: | 70 |
| Dinghy # pax: | 8 |
| Water Skis Adult: | 1 |
| Water Skis Kids: | No |
| Jet Skis: | 1 |
| Wave Runners: | No |
| Kneeboard: | 1 |
| Windsurfer: | No |
| Snorkel Gear: | 10 |
| Tube: | 1 |
| Scurfer: | No |
| Wake Board: | 1 |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | No |
| Floating Mats: | No |
| Swim Platform: | Yes |
| Boarding Ladder (Loc/Type): | Yes |
| Sailing Dinghy: | - |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | Shimano 80 reels |
| Rods: | 10 |
Born in South Africa and raised between the coast and the wilderness of Botswana, Captain Dylan brings a perfect blend of adventure, calm confidence, and deep-rooted hospitality to every charter.
From a young age, Dylan’s life has revolved around water and exploration — from barbel runs in the Okavango Delta and tiger fishing in Shakawe to cruising the Chobe River and wakeboarding on the coast. He spent his early years operating tractors and heavy equipment, guiding 4x4 safaris and quad tours, and hosting guests on game drives — all of which honed the leadership and problem-solving skills he brings to life at sea.
Dylan’s love for sailing began at university, where he raced L26 monohulls while earning his BCom degree. After qualifying as a skipper in South Africa’s famously wild waters, he went on to sail more than 11,000 nautical miles through 17 countries — from ocean crossings to long-range island hopping.
Now with multiple BVI charter seasons under his belt, Dylan has become known for his relaxed yet capable presence at the helm, his extensive island knowledge, and his natural instinct for crafting unforgettable experiences. Whether it’s a quiet sunset sail, whale-watching from the bow, a day of water toys and snorkeling, or celebrating a special occasion, Dylan ensures every moment is safe, seamless, and full of joy.
When he’s not at the helm of Casa Blanca, you’ll find him freediving, spearfishing, flying his drone, capturing wildlife photography, or firing up the BBQ for his guests. With the patience of an elephant and a true love for the sea, Dylan creates a warm, adventurous, and unforgettable atmosphere aboard.
⸻
Chef Kayla Bray
Chef Kayla brings vibrant flavor, heartfelt hospitality, and creative flair to M/Y Casa Blanca. Originally from KwaZulu-Natal, South Africa, she grew up in a home where cooking was a family affair — sparking her early love for fresh ingredients, colorful plates, and meals made with warmth and intention.
After completing two full charter seasons in the BVI, Kayla earned her GUEST Chef and Stewardess certifications, deepening both her culinary expertise and her service skills. Her cooking celebrates elevated, fresh flavors with a Mediterranean foundation and a distinct South African twist, often infused with South American or Asian inspiration.
Guests especially love her extravagant fruit platters and signature charcuterie boards — beautifully curated and always a highlight on board. But for Kayla, food is just one part of the experience. From themed dinners and stunning tablescapes to island outings and personal touches, she loves creating immersive moments that guests remember long after their charter ends.
When she’s not in the galley, you’ll likely find Kayla scuba diving, snorkeling, testing new recipes, snapping photos, enjoying sunset cocktails, or working on her next Cricut creation. Warm, creative, and endlessly passionate, Chef Kayla turns every meal into a celebration of flavor and connection.
⸻
Chief Stewardess Angelina Ready
Born and raised on Long Island, New York, Angelina brings a bright, adventurous spirit and a well-rounded skill set to every charter. After earning her degree from the University of Tampa, she embarked on a sailing trip in 2019 that changed the course of her life—sparking a love for the sea that led her to shift careers from bartending to yachting.
Since then, Angelina has embraced a dynamic path in the industry, working in roles ranging from stewardess to chef to captain. She earned her Yachtmaster Offshore certification and continues to expand her seamanship with each passing season. Her passion for guest service, paired with her knowledge of the vessel and love of the ocean, makes her an invaluable part of the NENNE crew during full-capacity charters.
Onboard, Angelina loves connecting with guests, mixing creative cocktails, leading celebrations, and jumping in for a snorkel at any opportunity. Off the water, she enjoys hiking, Pilates, beach days, and discovering new destinations. Friendly, attentive, and always ready to lend a hand, she brings energy and ease to the guest experience—ensuring that every detail feels effortless and every moment is memorable.
DAY BREAK
Turkish Poached Eggs
Poached eggs served over herbed yogurt and chili butter with fresh sourdough.
Classic American Breakfast
Golden pancakes, crispy bacon, hash browns, and fried mushrooms.
Lemon Chive Cream Cheese & Salmon Bagels
Fresh bagels layered with lemon–chive cream cheese and smoked salmon.
Denver Omelette
A fluffy omelette filled with crispy bacon, cream cheese, red onion, and bell peppers seasoned with smoked paprika, garlic, and thyme.
Classic Eggs Benedict
Served on toasted English muffins with asparagus and bacon, finished with rich hollandaise.
Southern Fried Chicken & Waffles
Crispy fried chicken atop warm waffles with syrup.
Avocado Toast
Served on artisan bread with a selection of toppings.
Daily Bakes & Sweets
Breakfast is accompanied by fresh fruit, refreshing juice, and rotating treats such as Crème Brûlée French Toast, Berry & Ricotta Crêpes, Pain au Chocolat, Croissants, or Homemade Cinnamon Rolls.
MIDDAY
White Fish Tacos
Served with pineapple pico de gallo and a full toppings bar.
Sundried Tomato & Pesto Chicken Gnocchi
Soft gnocchi in a creamy sundried tomato and basil pesto sauce.
Ahi Tuna Poke Bowls
Fresh tuna with rice, vegetables, and house poke dressing.
Chicken & Quinoa Salad
Grilled chicken over quinoa with fresh vegetables and herbs.
Korean Fried Chicken
Crispy double-fried chicken served with egg fried rice and pickled cucumber salad.
Beef Burger with Spicy Tequila Sauce
Served with hand-cut fries and salad.
Philly Cheesesteak Picnic Rolls
Buttery rolls filled with shaved beef, peppers, and melted cheese.
Pulled Pork Bao Buns
Soft steamed bao filled with tender pulled pork and crisp apple coleslaw.
HORS D’OEUVRES
Carne Apache Phyllo Pots
Cream cheese and strawberry wrapped in crisp phyllo, drizzled with balsamic honey glaze.
Brazilian White Fish Coconut Ceviche
Fresh coconut ceviche with mango and bell peppers on puffed rice paper.
Mussels in Creamy Lemon–Onion Sauce
Served with homemade dinner rolls.
Chilled Beetroot & Goat Cheese Soup
Smooth beet soup finished with tangy goat cheese.
Grilled Peach & Tomato Salad
Layered with whipped feta and honey-mustard vinaigrette.
Vegetable, Ricotta & Parmesan Spiral Pie
A beautiful layered vegetable and cheese tart baked until golden.
Mango, Beet & Avocado Tartare
Served with crisp plantain chips.
MAIN
Greek-Style Braised Lamb
Slow-braised lamb in burnt butter tomato sauce with Mediterranean buckwheat salad, fresh pita, and tzatziki.
Caribbean Spiced Baby Back Ribs
Served with rice and beans and charred Mexican street corn.
Grilled Steak
Served with Madagascan green peppercorn sauce and a South African braai-style spread.
Braised Red Wine Short Rib
Tender short rib with creamy Parmesan mashed potatoes, seasonal mushrooms, and roasted carrots.
Roasted Winter Vegetables
Served over creamy coconut polenta.
Ginger-Roasted Ham & Creamy Risotto
Ham roasted with ginger and paired with rich risotto.
Prawn & Chicken Tikka Masala
Served with fluffy coconut rice, coconut milk sauce, and homemade naan.
Pesto-Crusted Mahi Mahi
Finished in the oven with pea purée, creamy lemon-butter sauce, and broccoli.
DESSERT
Dark Chocolate Sea Salt Tart
Served with raspberry coulis.
Passion Fruit Panna Cotta
Topped with blueberry jelly.
Assorted Crème Brûlées
Pineapple • Coffee • Classic Vanilla.
South African Malva Pudding
Served with apricot Rooibos mousse.
Classic Key Lime Pie
With a coconut–mint crunch.
Peppermint Crisp Tartlets
A South African favorite in individual portions.
Espresso Martini Cannolis
Crisp shells filled with espresso-infused cream.
Raspberry Cookie Ice Cream Sandwich
Chewy cookies filled with creamy ice cream.
Lemon Tiramisu
A citrus twist on the classic Italian dessert.
Chocolate Mousse
Topped with honeycomb crumble and meringue.
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX |
|---|---|---|---|---|---|---|---|
| Winter 2026 to 2027 | $51,000 | $51,500 | $52,000 | $52,500 | $53,000 | $53,500 | $54,000 |
| Summer 2026 | $51,000 | $51,500 | $52,000 | $52,500 | $53,000 | $53,500 | $54,000 |
| Winter 2026 to 2027 | $51,000 | $51,500 | $52,000 | $52,500 | $53,000 | $53,500 | $54,000 |
| Summer 2027 | $51,000 | $51,500 | $52,000 | $52,500 | $53,000 | $53,500 | $54,000 |
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
• Yacht Haven Grande (YHG) – St. Thomas, USVI
• Additional pick-up/drop-off available at American Yacht Harbor (AYH), St. Thomas
• 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
• $59,000 | 2–8 guests
• Must end on or before December 26
New Year’s Week
• $65,000 | 2–8 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
