LOBA DO MAR
Discover the stunning Bali 14.28m catamaran “LOBA DO MAR”, a luxurious yacht designed for exceptional comfort and performance. With five cabins accommodating up to 8 guests with four modern bathrooms, this catamaran offers a spacious, contemporary interior ideal for relaxing and entertaining. Combining sleek design with state-of-the-art features, “LOBA DO MAR”, promises an unforgettable sailing experience sailing on the sparkling turquoise-blue Caribbean Sea. Featuring two master cabins located on the starboard bow and stern, two double cabins on the port bow and stern, and one twin-berth cabin amidships to port. The yacht offers four full bathrooms, three of which are en suite, each equipped with an electric shower, WC, hand basin with mixer tap, ample storage, and a large mirror. Ideally, Loba do Mar, is ideally suited for 6 pax / 3 cabin charters - the cabin assignments are flexible with the twin cabin offered if two single guests prefer, compared to a double cabin. Please inquire for 8 pax charters with mix of group. Thoughtful Design & Exceptional Comfort - Experience the many well-considered features that make this yacht truly exceptional. - - Bow & Aft Cockpits - - Fully opening rigid bow cockpit - - Spacious sundeck with large, comfortable cushions - - Benches and dining table for open-air relaxation - - Stern cockpit equipped with a gas barbecue - - Generous sofa, bathing ladder, and deck shower with temperature selector - - Dedicated floor storage for life raft and additional gear - - Saloon & Flybridge-Cockpit - - Direct access to the forward cockpit for effortless flow - - Convertible dining table that transforms into a double berth - - Lift-up door and sliding windows for an open, airy atmosphere - - Comfortable sofa upholstered in stain-resistant fabric with ample storage beneath - - Cushioned sundeck with secure handrails - - Flybridge cockpit featuring soft, cushioned seating for relaxation and panoramic views
Featuring two master cabins located on the starboard bow and stern, two double cabins on the port bow and stern, and one twin-berth cabin amidships to port. The yacht offers four full bathrooms, three of which are en suite, each equipped with an electric shower, WC, hand basin with mixer tap, ample storage, and a large mirror.
LOBA DO MAR is best suited to 3 cabins / 6 guests. Please inquire for 4 cabins / 8 pax inquiries.
TABLEWARE & LINENS
Top-quality, elegant bed linen in Luxury Satin 300TC, 100% Egyptian Cotton. Velvet beach towels and soft, ultra-absorbent terry bath towels in generous 160x70 cm size, crafted from 100% cotton (540 g/m²).
An elegant gourmet porcelain tableware set of the highest quality, offering exceptional impact resistance, complemented by balloon glasses, cups, cutlery, cookware, frying pans, and a coffee machine for refined onboard dining.
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | 2 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Electric Heads: | 4 |
| Engine Details | |
|---|---|
| - | |
| Fuel Consumption: | 4L/H x2 Lit |
| Cruising Speed: | 7 knots |
| Max Speed: | 8 knotsUS Gall/Hr |
| Details | |
|---|---|
| Type: | Cat |
| Beam: | 25 Feet |
| Draft: | 4 Feet |
| Pax: | 8 |
| YearBuilt: | 2024 |
| Builder: | Bali Catamarans |
| Flag: | CROATIA |
| RegNum: | #: 489547 |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Caribbean Leewards |
| Summer Area: | - |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | - |
| Salon Stereo: | Yes |
| Sat Tv: | - |
| Camcorder: | - |
| Books: | - |
| Board Games: | - |
| Deck Shower: | Yes |
| Water Maker: | - |
| Special Diets: | Inq |
| Kosher: | No |
| BBQ: | Yes |
| Minimum Age: | None |
| Inverter: | - |
| Voltages: | - |
| Water Maker: | - |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Hairdryers: | No |
| Guests Smokes: | Aft Deck |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Hammock: | - |
| Water Sports | |
|---|---|
| Dinghy size: | 7 passenger |
| Dinghy hp: | 15cv |
| Water Skis Adult: | - |
| Water Skis Kids: | - |
| Jet Skis: | - |
| Kneeboard: | - |
| Windsurfer: | - |
| Snorkel Gear: | 10 |
| Tube: | - |
| Scurfer: | - |
| Wake Board: | - |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | - |
| Floating Mats: | - |
| Swim Platform: | Yes |
| Boarding Ladder (Loc/Type): | Aft |
| Sailing Dinghy: | - |
| Beach Games: | - |
| Fishing Gear: | - |
| Gear Type: | - |
| Rods: | - |
Qualifications: RYA Yachtmaster Offshore | Master of Power 500GT | Professional Diver | Radio Operator Certificate
Hadi has dedicated his entire professional life to the sea, beginning his career as a commercial diver in 1991 before progressing to work as a sailor and eventually Captain on both sailing and motor yachts. With more than 25 years of experience living and working on board, Hadi brings exceptional seamanship and technical expertise to the crew of Loba do Mar.
He has captained a variety of private and charter yachts throughout the Mediterranean, Seychelles, and Caribbean, and has extensive experience managing both sailing yachts and catamarans up to 77 feet. Multilingual in English, French, Italian, and Spanish, Hadi is passionate about creating a relaxed and enjoyable atmosphere for guests.
In addition to being a qualified Captain, Hadi is an avid freediver and fisherman who enjoys preparing fresh, locally inspired dishes on board. His love of the ocean naturally extends to the culinary experience he helps create for guests throughout the charter.
________________________________________
Chef – Pamela “Pam” Castillo (Venezuelan)
Qualifications: Yacht Captain (Spain, 2022) | STCW95 | GMDSS Radio Operator | Advanced Diver
Pam was born in southern Venezuela and grew up close to the Caribbean Sea, where she discovered her love for sailing as a teenager. After earning a university degree in Journalism and a Master’s in Advertising and Public Relations, Pam relocated to Spain where she pursued her passion for the sea and qualified as a Yacht Captain.
Her diverse professional background includes work as a journalist, photographer, stewardess, cook, sailor, skipper, and hospitality professional. Pam thrives on interactive charters, enjoying the opportunity to collaborate with guests to create personalised menus and memorable culinary experiences tailored to their tastes.
The Caribbean remains her favourite sailing destination, and she brings its vibrant flavours and fresh ingredients into her cooking style on board.
Described by friends as responsible, kind, and thoughtful, Pam enjoys yoga, Pilates, dance, running, and sailing in her free time.
________________________________________
Crew Philosophy
Hadi and Pam have worked together as crew for a few years in the Med and Caribbean, and they are both fully qualified Captains, combining extensive maritime knowledge with a shared passion for cooking. This unique blend of skills ensures that guests aboard Loba do Mar enjoy not only professional seamanship, but also a varied and creative culinary experience throughout their charter.
Morning Delights: Start the day with a selection of fresh, balanced, and flavorful breakfasts, designed to be enjoyed
peacefully at sea. Served with coffee, natural juices, and hot or iced tea.
- Oat and banana pancakes, fluffy and served with maple syrup, fresh banana slices, and a touch of cinnamon.
- Natural yogurt with fresh seasonal fruits.
- French omelette filled with melted cheese, served with avocado and sesame seeds.
- Mushroom omelette.
- Waffles with fresh fruit, Nutella, or maple syrup.
Assorted toasts:
- Tuna with grated tomato and melted cheese.
- Cream cheese with smoked salmon and seeds.
- Seasonal fruit jam with goat cheese.
- Vegetable scramble.
- Tropical bowl with yogurt, fresh fruits, and granola.
- Chia pudding with fruits.
- Cream cheese and avocado toast
Mid-Day Dining: A fresh and flavorful lunch selection combining Mediterranean cuisine, seafood and comforting classics!
First courses:
- Greek salad. Brie cheese, honey, and walnuts.
- Carrot and fresh ginger cream or zucchini and leek cream with extra virgin olive oil and sesame seeds.
- Green salad with avocado, tomato, surimi, goat cheese, and walnuts with Pedro Ximénez reduction.
- Warm potato salad with caramelized onion and roasted red pepper.
- Lentil salad with feta cheese, bell pepper, corn, pickles, and red onion.
- Tuna tataki with nachos and homemade guacamole.
- Selection of cured meats and cheeses.
Second courses:
- Stuffed eggplants with minced meat and garlic parsley butter toasts.
- Baked white fish fillet with crushed nut crust and light lemon butter sauce.
- Tagliatelle with pesto, sautéed shrimp, fresh spinach, and Parmesan cheese.
- Spanish seafood paella with tuna, mussels, prawns, and roasted peppers.
- Tuscan-style salmon with cherry tomatoes, cream, and spinach or stuffed mushrooms with pesto and cheese.
- Grilled skirt steak with fresh salad, seeds, and honey-mustard dressing.
- Fresh pasta salad.
Sunset Dining: As the sun sets, enjoy carefully prepared dinners full of flavor in a unique atmosphere at sea.
Starters:
- Tuna tartare or tomato tartare, freshly prepared and delicately seasoned, offering a light and refreshing beginning to the evening.
- Cheese and charcuterie board with prawn cocktail: a refined selection of cured meats and cheeses paired with a classic, chilled prawn cocktail.
- Russian salad, cheese selection, and canapés a traditional creamy salad accompanied by assorted cheeses and elegant bite-sized canapés.
- Fresh salad. Crisp seasonal greens dressed lightly to provide a clean and refreshing starter.
- Assorted montaditos and cheese board a variety of small gourmet bites served with a curated cheese selection.
- Garlic chili prawns with toasted bread. Juicy prawns sautéed in olive oil, garlic, and chili, perfect for dipping with warm toasted bread.
- Fish ceviche with plantain chips. Fresh fish marinated in citrus, served with crispy plantain chips for contrast and texture.
Main Courses:
- Salmon with olive oil, soy, garlic, cilantro, and lime sauce or lobster with zucchini parcels stuffed with feta and walnuts, gratinated.
- A choice between tender glazed salmon with vibrant citrus notes or luxurious baked lobster with rich Mediterranean flavors.
- Soy and honey glazed chicken over basmati rice with spiced noodles coated in a sweet savory glaze, served on fragrant rice with delicately seasoned noodles.
- Beef burger with goat cheese and jam, or Caesar salad: A juicy gourmet burger balanced by creamy goat cheese and subtle sweetness, accompanied by a classic Caesar with crisp textures and bold dressing.
- Galician-style octopus or giant squid legs Perfectly cooked seafood finished with olive oil, paprika, and sea salt for an authentic coastal taste.
- Spanish potato omelette with fresh mixed salad. Traditional golden tortilla paired with a light, refreshing salad.
- Beef or chicken fajitas with peppers and onion, served with guacamole, salsa, and sour cream. Sizzling strips of seasoned meat with vibrant vegetables and classic accompaniments for a lively, shareable dish.
- Salmon poke bowl with avocado, mango, and edamame. A colorful, fresh bowl combining premium salmon with tropical sweetness and balanced textures.
Sweet Endings:
- A refined selection of desserts crafted to provide the perfect sweet conclusion to your on-board dining experience.
- Fresh fruit skewers. Seasonal fruits carefully selected and served fresh for a light, refreshing finish.
- Homemade tiramisu. Classic Italian dessert layered with delicate coffee-soaked sponge and smooth mascarpone cream.
- Pear crumble with ice cream. Warm baked pears topped with a golden crumble and served with creamy ice cream.
- Chocolate mousse. Silky, airy chocolate mousse with an intense and satisfying cocoa flavor.
- Cheesecake with red berries. Smooth, creamy cheesecake balanced by the freshness of seasonal red berries.
- Vanilla pudding with cream. Soft vanilla custard finished with lightly whipped cream.
- Chocolate truffles. Handcrafted bite-sized chocolates with a smooth, melt-in-the-mouth texture.
- Passion fruit pie. Bright and tropical dessert combining sweet and tangy passion fruit notes.
- Fresh seasonal fruit. A simple, natural, and refreshing way to end the meal.
| 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 | $24,500 | $25,000 | $25,500 | $26,000 | $26,500 | $27,000 | $27,500 |
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
HALF BOARD MEAL PLAN :
Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client $150 DISCOUNT PER PERSON
LOCAL FARE MEAL PLAN :
Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client $75 DISCOUNT PER PERSON
Christmas and New Year rate for 2026/7 is $31,500 all inclusive
Loba do Mar is available for charter in the Caribbean based in Sint Maarten, and available for Leewards - delivery fees apply depending on location.
One-Way Delivery fees :
• SXM to Antigua - $1000
• SXM to St Lucia - $1500
• SXM to St Vincent - $1750
• St Vincent / Union to St Lucia - $250
The charter rates are all inclusive, which includes clearance taxes and port fees for the two islands of SXM and St Barths. For clients who wish to visit the island of Anguilla these expenses will be at additional cost.
X
Available
X
Booked
X
Hold
X
Unavailable
- : Cat
- : 25 Feet
- : 4 Feet
- : 8
- : 2024
- : Bali Catamarans
- : 7 knots
- : 8 knots
- : Yacht offers Rendezvous Diving only
- : Hadi Zebiri
- : CROATIA
- : #: 489547
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | 2 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Wash Basins: | 4 |
| Heads: | - |
| Electric Heads: | 4 |
| Engine Details | |
|---|---|
| - | |
| Fuel Consumption: | 4L/H x2 Lit |
| Cruising Speed: | 7 knots |
| Max Speed: | 8 knotsUS Gall/Hr |
| Details | |
|---|---|
| Refit: | - |
| Helipad: | No |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Caribbean Leewards |
| Summer Area: | - |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | - |
| Salon Stereo: | Yes |
| Sat Tv: | - |
| # of Videos: | - |
| # DVDs/Movies: | - |
| # CD's: | - |
| Camcorder: | - |
| Books: | - |
| Board Games: | - |
| Sun Awning: | - |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Water Maker: | - |
| Special Diets: | Inq |
| Kosher: | No |
| BBQ: | Yes |
| # Dine In: | Yes |
| Minimum Age: | None |
| Generator: | - |
| Inverter: | - |
| Voltages: | - |
| Water Maker: | - |
| Water Cap: | 800L |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Inq |
| Nude: | Inq |
| Hairdryers: | No |
| # Port Hatches: | - |
| Guests Smokes: | Aft Deck |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | No |
| Children Ok: | Yes |
| Hammock: | - |
| Windscoops: | - |
| Water Sports | |
|---|---|
| Dinghy size: | 7 passenger |
| Dinghy hp: | 15cv |
| Dinghy # pax: | 7 |
| Water Skis Adult: | - |
| Water Skis Kids: | - |
| Jet Skis: | - |
| Wave Runners: | - |
| Kneeboard: | - |
| Windsurfer: | - |
| Snorkel Gear: | 10 |
| Tube: | - |
| Scurfer: | - |
| Wake Board: | - |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | - |
| Floating Mats: | - |
| Swim Platform: | Yes |
| Boarding Ladder (Loc/Type): | Aft |
| Sailing Dinghy: | - |
| Beach Games: | - |
| Fishing Gear: | - |
| Gear Type: | - |
| Rods: | - |
Qualifications: RYA Yachtmaster Offshore | Master of Power 500GT | Professional Diver | Radio Operator Certificate
Hadi has dedicated his entire professional life to the sea, beginning his career as a commercial diver in 1991 before progressing to work as a sailor and eventually Captain on both sailing and motor yachts. With more than 25 years of experience living and working on board, Hadi brings exceptional seamanship and technical expertise to the crew of Loba do Mar.
He has captained a variety of private and charter yachts throughout the Mediterranean, Seychelles, and Caribbean, and has extensive experience managing both sailing yachts and catamarans up to 77 feet. Multilingual in English, French, Italian, and Spanish, Hadi is passionate about creating a relaxed and enjoyable atmosphere for guests.
In addition to being a qualified Captain, Hadi is an avid freediver and fisherman who enjoys preparing fresh, locally inspired dishes on board. His love of the ocean naturally extends to the culinary experience he helps create for guests throughout the charter.
________________________________________
Chef – Pamela “Pam” Castillo (Venezuelan)
Qualifications: Yacht Captain (Spain, 2022) | STCW95 | GMDSS Radio Operator | Advanced Diver
Pam was born in southern Venezuela and grew up close to the Caribbean Sea, where she discovered her love for sailing as a teenager. After earning a university degree in Journalism and a Master’s in Advertising and Public Relations, Pam relocated to Spain where she pursued her passion for the sea and qualified as a Yacht Captain.
Her diverse professional background includes work as a journalist, photographer, stewardess, cook, sailor, skipper, and hospitality professional. Pam thrives on interactive charters, enjoying the opportunity to collaborate with guests to create personalised menus and memorable culinary experiences tailored to their tastes.
The Caribbean remains her favourite sailing destination, and she brings its vibrant flavours and fresh ingredients into her cooking style on board.
Described by friends as responsible, kind, and thoughtful, Pam enjoys yoga, Pilates, dance, running, and sailing in her free time.
________________________________________
Crew Philosophy
Hadi and Pam have worked together as crew for a few years in the Med and Caribbean, and they are both fully qualified Captains, combining extensive maritime knowledge with a shared passion for cooking. This unique blend of skills ensures that guests aboard Loba do Mar enjoy not only professional seamanship, but also a varied and creative culinary experience throughout their charter.
Morning Delights: Start the day with a selection of fresh, balanced, and flavorful breakfasts, designed to be enjoyed
peacefully at sea. Served with coffee, natural juices, and hot or iced tea.
- Oat and banana pancakes, fluffy and served with maple syrup, fresh banana slices, and a touch of cinnamon.
- Natural yogurt with fresh seasonal fruits.
- French omelette filled with melted cheese, served with avocado and sesame seeds.
- Mushroom omelette.
- Waffles with fresh fruit, Nutella, or maple syrup.
Assorted toasts:
- Tuna with grated tomato and melted cheese.
- Cream cheese with smoked salmon and seeds.
- Seasonal fruit jam with goat cheese.
- Vegetable scramble.
- Tropical bowl with yogurt, fresh fruits, and granola.
- Chia pudding with fruits.
- Cream cheese and avocado toast
Mid-Day Dining: A fresh and flavorful lunch selection combining Mediterranean cuisine, seafood and comforting classics!
First courses:
- Greek salad. Brie cheese, honey, and walnuts.
- Carrot and fresh ginger cream or zucchini and leek cream with extra virgin olive oil and sesame seeds.
- Green salad with avocado, tomato, surimi, goat cheese, and walnuts with Pedro Ximénez reduction.
- Warm potato salad with caramelized onion and roasted red pepper.
- Lentil salad with feta cheese, bell pepper, corn, pickles, and red onion.
- Tuna tataki with nachos and homemade guacamole.
- Selection of cured meats and cheeses.
Second courses:
- Stuffed eggplants with minced meat and garlic parsley butter toasts.
- Baked white fish fillet with crushed nut crust and light lemon butter sauce.
- Tagliatelle with pesto, sautéed shrimp, fresh spinach, and Parmesan cheese.
- Spanish seafood paella with tuna, mussels, prawns, and roasted peppers.
- Tuscan-style salmon with cherry tomatoes, cream, and spinach or stuffed mushrooms with pesto and cheese.
- Grilled skirt steak with fresh salad, seeds, and honey-mustard dressing.
- Fresh pasta salad.
Sunset Dining: As the sun sets, enjoy carefully prepared dinners full of flavor in a unique atmosphere at sea.
Starters:
- Tuna tartare or tomato tartare, freshly prepared and delicately seasoned, offering a light and refreshing beginning to the evening.
- Cheese and charcuterie board with prawn cocktail: a refined selection of cured meats and cheeses paired with a classic, chilled prawn cocktail.
- Russian salad, cheese selection, and canapés a traditional creamy salad accompanied by assorted cheeses and elegant bite-sized canapés.
- Fresh salad. Crisp seasonal greens dressed lightly to provide a clean and refreshing starter.
- Assorted montaditos and cheese board a variety of small gourmet bites served with a curated cheese selection.
- Garlic chili prawns with toasted bread. Juicy prawns sautéed in olive oil, garlic, and chili, perfect for dipping with warm toasted bread.
- Fish ceviche with plantain chips. Fresh fish marinated in citrus, served with crispy plantain chips for contrast and texture.
Main Courses:
- Salmon with olive oil, soy, garlic, cilantro, and lime sauce or lobster with zucchini parcels stuffed with feta and walnuts, gratinated.
- A choice between tender glazed salmon with vibrant citrus notes or luxurious baked lobster with rich Mediterranean flavors.
- Soy and honey glazed chicken over basmati rice with spiced noodles coated in a sweet savory glaze, served on fragrant rice with delicately seasoned noodles.
- Beef burger with goat cheese and jam, or Caesar salad: A juicy gourmet burger balanced by creamy goat cheese and subtle sweetness, accompanied by a classic Caesar with crisp textures and bold dressing.
- Galician-style octopus or giant squid legs Perfectly cooked seafood finished with olive oil, paprika, and sea salt for an authentic coastal taste.
- Spanish potato omelette with fresh mixed salad. Traditional golden tortilla paired with a light, refreshing salad.
- Beef or chicken fajitas with peppers and onion, served with guacamole, salsa, and sour cream. Sizzling strips of seasoned meat with vibrant vegetables and classic accompaniments for a lively, shareable dish.
- Salmon poke bowl with avocado, mango, and edamame. A colorful, fresh bowl combining premium salmon with tropical sweetness and balanced textures.
Sweet Endings:
- A refined selection of desserts crafted to provide the perfect sweet conclusion to your on-board dining experience.
- Fresh fruit skewers. Seasonal fruits carefully selected and served fresh for a light, refreshing finish.
- Homemade tiramisu. Classic Italian dessert layered with delicate coffee-soaked sponge and smooth mascarpone cream.
- Pear crumble with ice cream. Warm baked pears topped with a golden crumble and served with creamy ice cream.
- Chocolate mousse. Silky, airy chocolate mousse with an intense and satisfying cocoa flavor.
- Cheesecake with red berries. Smooth, creamy cheesecake balanced by the freshness of seasonal red berries.
- Vanilla pudding with cream. Soft vanilla custard finished with lightly whipped cream.
- Chocolate truffles. Handcrafted bite-sized chocolates with a smooth, melt-in-the-mouth texture.
- Passion fruit pie. Bright and tropical dessert combining sweet and tangy passion fruit notes.
- Fresh seasonal fruit. A simple, natural, and refreshing way to end the meal.
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX |
|---|---|---|---|---|---|---|---|
| Winter 2026 to 2027 | $24,500 | $25,000 | $25,500 | $26,000 | $26,500 | $27,000 | $27,500 |
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
HALF BOARD MEAL PLAN :
Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client $150 DISCOUNT PER PERSON
LOCAL FARE MEAL PLAN :
Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client $75 DISCOUNT PER PERSON
Christmas and New Year rate for 2026/7 is $31,500 all inclusive
Loba do Mar is available for charter in the Caribbean based in Sint Maarten, and available for Leewards - delivery fees apply depending on location.
One-Way Delivery fees :
• SXM to Antigua - $1000
• SXM to St Lucia - $1500
• SXM to St Vincent - $1750
• St Vincent / Union to St Lucia - $250
The charter rates are all inclusive, which includes clearance taxes and port fees for the two islands of SXM and St Barths. For clients who wish to visit the island of Anguilla these expenses will be at additional cost.
