ASKARI
ASKARI is a 2026 65’ Askari Power Yacht and the first of her kind to join the fleet—a custom-built aluminum long-range cruiser designed by Du Toit Yacht Design and crafted in Cape Town, South Africa. Created for guests who want to explore the Virgin Islands in distinctive style, she pairs substantial onboard volume with a bright, contemporary interior, panoramic views, and an easy connection between indoor and outdoor living spaces. Her purpose-built design gives ASKARI a striking presence on the water while still feeling warm, polished, and inviting throughout.
Accommodating up to 6 guests, ASKARI features 3 guest cabins with 1 king, 1 queen, and 1 double, each with a private ensuite bathroom. Generous living areas, thoughtful design, and a highly customized interior make her feel exceptionally spacious, while her long-range cruising capability and refined comfort create an ideal platform for discovering quiet bays, island anchorages, and the beauty of the Virgin Islands.
| Accommodations | |
|---|---|
| Cabins: | 3 |
| Queen: | 1 |
| Single Cabins: | 1 |
| Showers: | 3 |
| Electric Heads: | 3 |
| Engine Details | |
|---|---|
| YANMAR 4LV250 X 2 | |
| Fuel Consumption: | - |
| Cruising Speed: | 8.5 |
| Max Speed: | 12US Gall/Hr |
| Details | |
|---|---|
| Type: | Power |
| Beam: | 16 Feet |
| Draft: | 5 Feet |
| Pax: | 6 |
| YearBuilt: | 2026 |
| Builder: | Askari |
| JetSkis: | No |
| Flag: | BVI |
| Engines: | YANMAR 4LV250 X 2 |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | - |
| Summer Area: | - |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | No |
| Salon Stereo: | No |
| Sat Tv: | - |
| Camcorder: | No |
| Books: | No |
| Board Games: | Cards |
| Deck Shower: | No |
| Water Maker: | yes |
| Special Diets: | Inq |
| Kosher: | No |
| BBQ: | No |
| Minimum Age: | Swim Safe |
| Inverter: | - |
| Voltages: | - |
| Water Maker: | yes |
| Ice Maker: | - |
| Sailing Instructions: | - |
| Internet Access: | - |
| Hairdryers: | No |
| Guests Smokes: | No |
| Crew Smokes: | Inq |
| Pets Aboard: | No |
| Hammock: | No |
| Water Sports | |
|---|---|
| Dinghy size: | No |
| Dinghy hp: | - |
| Water Skis Adult: | No |
| Water Skis Kids: | No |
| Jet Skis: | No |
| Kneeboard: | No |
| Windsurfer: | No |
| Snorkel Gear: | No |
| Tube: | No |
| Scurfer: | No |
| Wake Board: | No |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | No |
| Floating Mats: | No |
| Swim Platform: | No |
| Boarding Ladder (Loc/Type): | No |
| Sailing Dinghy: | - |
| Beach Games: | No |
| Fishing Gear: | No |
| Gear Type: | - |
| Rods: | - |
Captain Jos Smulders and Chef Chevone Smulders are a husband-and-wife team who bring calm professionalism, warm hospitality, and a shared love of the ocean to every charter aboard ASKARI. Their easy partnership creates a relaxed and personal atmosphere, where each itinerary, meal, and onboard detail is shaped around the guests’ interests and pace.
Jos’s thoughtful approach to navigation, safety, and exploring the British Virgin Islands is complemented by Chevone’s creative cooking, welcoming nature, and attention to each guest’s preferences. Together, they create a charter experience that feels effortless, comfortable, and genuinely cared for from the moment guests step aboard.
Click each crew profile to learn more about their background, experience, and personal story.
Freshly prepared cuisine featuring relaxed breakfasts, flavorful midday favorites, plated dinners, sweet finishes, and cocktails crafted for life aboard. Sample menu selections are listed below and may vary based on guest preferences, provisioning, and chef creativity.
DAY BREAK
Breakfast selections are served buffet-style with a fresh fruit platter, smoothie, individual yogurts, granola, and toast.
Freshly Baked Banana Bread
Served with herb-grilled tomatoes, scrambled eggs, bacon, and overnight oats.
Island-Style French Toast
Served with mixed berry syrup, breakfast sausages, and chia pudding.
Buttered English Muffin
Served with coddled eggs, breakfast patties, a cheese plate, and overnight oats.
Cream Cheese Toasted Bagel
Served with smoked salmon, bacon, and Eggs Benedict or scrambled eggs.
Pancakes with a Touch of Berry
Served with honey and syrup, breakfast quiche, and Caribbean coconut milk oats.
Ham & Cheese Croissants
Served with egg frittata, caramelized grapefruit, and pumpkin muffins.
Vegetarian Selections
Freshly Baked Banana Bread
Served with scrambled eggs, roasted sweet potato and kale hash, and overnight oats.
Island-Style French Toast
Served with butternut and bell pepper hash, fried eggs, and chia pudding.
Buttered English Muffin
Served with vegetarian breakfast patties, a cheese and nut plate, and overnight oats.
Cream Cheese Toasted Bagel
Served with spinach and feta and herb-grilled tomatoes.
Pancakes with a Touch of Berry
Served with honey and syrup, vegetarian quiche, and Caribbean coconut milk oats.
Tomato & Cheese Croissants
Served with vegetarian frittata, caramelized grapefruit, and pumpkin muffins.
MIDDAY
Garlic & Herb Chicken Breast
Served with a boule loaf, cold meat and cheese plate, roasted vegetables, and farro salad.
Lasagna
Served with focaccia, carpaccio salad, and an antipasti plate.
Beef & Chicken Fajitas
Served with salsa, guacamole, and black bean and corn salad.
Hoisin-Glazed Ribs
Served with stir-fried vegetables, fried rice, and Asian salad.
Rosemary & Thyme Lamb Chop
Served with garlic-roasted potatoes and beetroot purée.
BBQ Meat, Shrimp & Pineapple Skewers
Served with corn on the cob, broccoli salad, and pasta salad.
Vegetarian Selections
Roasted Vegetables
Served with a boule loaf, cheese plate, and farro salad.
Ratatouille
Served over pesto pasta with carpaccio salad.
Veggie Fajitas
Served with salsa, guacamole, and black bean and corn salad.
Stir-Fried Vegetables
Served over fried rice with an Asian salad.
Filled Butternut
Filled with roasted almonds, mushrooms, and onions, served with garlic-roasted potatoes and beetroot purée.
BBQ Garlic & Herb Peppers
Served with Parmesan cheese, portobello mushroom, corn on the cob, broccoli salad, and pasta salad.
HORS D’OEUVRES
Crab Dip with Tortilla Chips
Creamy crab dip served with crisp tortilla chips. Paired with a Painkiller.
BBQ Chicken Wings
Tender chicken wings finished with barbecue glaze. Paired with a Piña Colada.
Meat & Cheese Platter
A selection of cured meats and cheeses served as a casual grazing plate. Paired with a Strawberry Daiquiri.
Salami, Tomato & Basil Bruschetta
Toasted bruschetta topped with salami, fresh tomato, and basil. Paired with a Rum Punch.
Pita Chips & Hummus
Crisp pita chips served with creamy hummus. Paired with a Bushwacker.
Queso Dip with Tortilla Chips
Warm queso dip served with crisp tortilla chips. Paired with a Margarita.
Vegetarian Selections
Cauliflower Ceviche with Tortilla Chips
Fresh cauliflower ceviche served with crisp tortilla chips. Paired with a Painkiller.
Crispy Chickpeas
Seasoned chickpeas roasted until crisp. Paired with a Piña Colada.
Cheese Platter
A selection of cheeses served as a casual grazing plate. Paired with a Strawberry Daiquiri.
Tomato & Basil Bruschetta
Toasted bruschetta topped with fresh tomato and basil. Paired with a Rum Punch.
Pita Chips & Hummus
Crisp pita chips served with creamy hummus. Paired with a Bushwacker.
Butternut Queso Dip with Tortilla Chips
Creamy butternut queso dip served with crisp tortilla chips. Paired with a Margarita.
MAIN
Spice-Rubbed Mahi Fillet
Served over yellow rice with BBQ-roasted peppers and Caribbean slaw.
Herb & Garlic-Crusted Pork Chop
Served over mashed potatoes with savory apple purée and an arugula salad.
Oven-Baked Red Snapper
Topped with lemon, tomato, and island thyme, served with roasted asparagus and risotto.
Lemon Butter Shrimp
Served with balsamic reduction, roasted Brussels sprouts with bacon, and quinoa and butter bean pilaf.
Beef Tenderloin Steak
Served with Port and Gorgonzola sauce, balsamic pear salad with toasted walnuts, and a twice-baked potato.
Salmon Fillet with Horseradish & Crusted Smoked Salmon
Served with beurre blanc over roasted broccoli and cauliflower with an almond rice pilaf.
Vegetarian Selections
Filled Eggplant
Served over yellow rice with BBQ-roasted peppers and Caribbean slaw.
Homemade Vegetarian Pattie
Served over mashed potatoes with savory apple purée and an arugula salad.
Vegetarian Risotto
Butternut, arugula, roasted pumpkin seeds, mushrooms, and asparagus.
Roasted Summer Squash
Served with quinoa and butter bean pilaf, balsamic reduction, and roasted Brussels sprouts.
Parmesan Portobello Mushroom
Served with Port and Gorgonzola sauce, balsamic pear salad with toasted walnuts, and a twice-baked potato.
Filled Acorn Squash
Served with beurre blanc over roasted broccoli and cauliflower with an almond rice pilaf.
DESSERT
White Chocolate Cream Cake
Served with berry compote.
Malva Pudding
Served warm with vanilla ice cream.
Banoffee Pie
Chocolate Marquise
Served with cream and fresh strawberries.
Key Lime Pie
Served with lemon raspberry sauce.
Chocolate Brownie
Served with cream and almonds.
Vegan/Healthy Selections
Coconut, Pineapple & Mango Sorbet
A refreshing tropical sorbet featuring coconut, pineapple, and mango.
Banana, Date & Dark Chocolate Sorbet
A rich frozen blend of banana, dates, and dark chocolate.
Tres Leches Cake
A soft, indulgent tres leches-style cake.
Coconut, Banana & Date Sorbet
A creamy tropical sorbet combining coconut, banana, and dates.
Coconut & Mixed Berry Sorbet
Refreshing coconut sorbet blended with mixed berries.
Vegan Chocolate Cake
A rich plant-based chocolate cake.
You guys are some of the people I'll never forget. You guys made this my favorite vacation by far!. I can't thank you guys enough for the incredible hospitality, I hope you enjoy your weekend off. You deserve it! I'm going to miss this and you guys!
-Blake
Thank you for such an amazing week! We had the best time and appreciate all that you did to make it so great. Your attention to detail on our request sheet was very thoughtul and appreciated. We are especially going to miss Chevone's cooking! Thanks to the perfect hosts for the perfect week!
Best,
Lauren, Payson, Will, Alan, Roxanna
Jos and Chevone,
you have made this the most incredible and memorable family vacation and birthday celebration ever! You are true professionals, and truly great people. Thank you for you gracious hospitality, delicious meals, fun and flexible itineraries, and so manylaughs!Weloved every minute of this vacation and will never forget you. Thanks from the bottom of our hearts. May god bless you on all of your future adventures.
-The Holahan Family
Dear Jos and Chevon,
We had a wonderful week that exceeded all our expectations. The thoughtfulness that went into choosing mooring sites, snorkeling sites, meals, and drinks was outstanding.
You both had a very keen eye for our interests and out favorite food and drinks.
You hosted us with great kindness and grace .
A week to remember!!
Ken and Beth
We had a fabulous time aboard Adagio! Jos and Chevone were excellent at understanding all of our needs and interests. Throughout the trip, they created experiences that far exceeded our expectations.
Jos and Chevone were professional, friendly, and genuinely nice people, and we would not hesitate to recommend them and Adagio to others.
Jos and Chevon
you made this trip extra special!
Amazing food and good company. Thank you for sharing the BVls with us. Thank you doesn't seem to be the words to express our gratitude to both of you for an amazing trip!
Your hospitality is a 10! This goes down in our book of life as the BEST trip ever and you two were a huge part of it.
If you ever come to Kansas City you always have a place to stay!
Love Craig and Jenell
Thank you for such a fantastic week. We not only loved the attention to detail and personal attention. We fell in love with Jos and Chevone.
Cheers to your bright future.
Warmly,
Debbie and Mike
We had a "GREAT" time. Every day was a unique experience. The service made this trip outstanding.
-Julie and Nerio
Jos-some and Chevonsome,
You both have made this the most incredible trip our family has been on. I truly mean it when I say that our trip would have looked completely different if we sailed with other crew members. You two are the best we could have asked for, and I'm so grateful for ya'II! you guys are a perfect match, love ya'II!
Love,
Avery
Jos and Chevone
Thank you so much for the most incredible family vacation of our lives. From the food, to the locations, to the company you two made this experience absolutely amazing! We are so sad to leave this week but we know we will be reminiscing on this trip for the rest of our lives. Thanks again for making it so special.
The Robys
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX | 9 PAX | 10 PAX | 11 PAX | 12 PAX |
|---|---|---|---|---|---|---|---|---|---|---|---|
| Additional Rates & Notes | |||||||||||
| Winter 2026 to 2027 | $42,500 | $43,000 | $43,500 | $44,000 | $44,500 | ||||||
| Summer 2027 | $42,500 | $43,000 | $43,500 | $44,000 | $44,500 | ||||||
| Winter 2027 to 2028 | $42,500 | $43,000 | $43,500 | $44,000 | $44,500 |
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
Cruising Area
• Virgin Islands (USVI & BVI)
Base Port
• Tortola, BVI
• Inquire for additional pick-up/drop-off available in Tortola, BVI
• USVI ports available on request (Contact us for details)
Yacht Status & Operations
• Based in Tortola, BVI
• BVI pick-up/drop-off preferred
• USVI pick-ups/drop-offs accepted with advance approval
Customs Fees & Cruising Permits
• Included where applicable
Rates & Terms
Minimum charter nights
• 5 nights or less open for inquiry
• 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 2025 / 2026 Season
Holiday season pricing is full-board only, 7 nights
Christmas Week
• $49,000 | 2–6 guests
• Must end on or before December 26
New Year’s Week
• $54,000 | 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
- : Power
- : 16 Feet
- : 5 Feet
- : 6
- : 2026
- : Askari
- : 8.5
- : 12
- : No
- : No
- : Rendezvous Not Included
- : Jos Smulders
- : BVI
- : YANMAR 4LV250 X 2
| Accommodations | |
|---|---|
| Cabins: | 3 |
| Queen: | 1 |
| Single Cabins: | 1 |
| Showers: | 3 |
| Wash Basins: | 3 |
| Heads: | - |
| Electric Heads: | 3 |
| Engine Details | |
|---|---|
| YANMAR 4LV250 X 2 | |
| Fuel Consumption: | - |
| Cruising Speed: | 8.5 |
| Max Speed: | 12US Gall/Hr |
| Details | |
|---|---|
| Refit: | - |
| Helipad: | No |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | - |
| Summer Area: | - |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | No |
| Salon Stereo: | No |
| Sat Tv: | - |
| # of Videos: | - |
| # DVDs/Movies: | No |
| # CD's: | No |
| Camcorder: | No |
| Books: | No |
| Board Games: | Cards |
| Sun Awning: | No |
| Deck Shower: | No |
| Bimini: | No |
| Water Maker: | yes |
| Special Diets: | Inq |
| Kosher: | No |
| BBQ: | No |
| # Dine In: | 8 People |
| Minimum Age: | Swim Safe |
| Generator: | - |
| Inverter: | - |
| Voltages: | - |
| Water Maker: | yes |
| Water Cap: | - |
| Ice Maker: | - |
| Sailing Instructions: | - |
| Internet Access: | - |
| Gay Charters: | Inq |
| Nude: | Inq |
| Hairdryers: | No |
| # Port Hatches: | No |
| Guests Smokes: | No |
| Crew Smokes: | Inq |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | No |
| Children Ok: | Yes |
| Hammock: | No |
| Windscoops: | No |
| Water Sports | |
|---|---|
| Dinghy size: | No |
| Dinghy hp: | - |
| Dinghy # pax: | - |
| Water Skis Adult: | No |
| Water Skis Kids: | No |
| Jet Skis: | No |
| Wave Runners: | No |
| Kneeboard: | No |
| Windsurfer: | No |
| Snorkel Gear: | No |
| Tube: | No |
| Scurfer: | No |
| Wake Board: | No |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | No |
| Floating Mats: | No |
| Swim Platform: | No |
| Boarding Ladder (Loc/Type): | No |
| Sailing Dinghy: | - |
| Beach Games: | No |
| Fishing Gear: | No |
| Gear Type: | - |
| Rods: | - |
Captain Jos Smulders and Chef Chevone Smulders are a husband-and-wife team who bring calm professionalism, warm hospitality, and a shared love of the ocean to every charter aboard ASKARI. Their easy partnership creates a relaxed and personal atmosphere, where each itinerary, meal, and onboard detail is shaped around the guests’ interests and pace.
Jos’s thoughtful approach to navigation, safety, and exploring the British Virgin Islands is complemented by Chevone’s creative cooking, welcoming nature, and attention to each guest’s preferences. Together, they create a charter experience that feels effortless, comfortable, and genuinely cared for from the moment guests step aboard.
Click each crew profile to learn more about their background, experience, and personal story.
Freshly prepared cuisine featuring relaxed breakfasts, flavorful midday favorites, plated dinners, sweet finishes, and cocktails crafted for life aboard. Sample menu selections are listed below and may vary based on guest preferences, provisioning, and chef creativity.
DAY BREAK
Breakfast selections are served buffet-style with a fresh fruit platter, smoothie, individual yogurts, granola, and toast.
Freshly Baked Banana Bread
Served with herb-grilled tomatoes, scrambled eggs, bacon, and overnight oats.
Island-Style French Toast
Served with mixed berry syrup, breakfast sausages, and chia pudding.
Buttered English Muffin
Served with coddled eggs, breakfast patties, a cheese plate, and overnight oats.
Cream Cheese Toasted Bagel
Served with smoked salmon, bacon, and Eggs Benedict or scrambled eggs.
Pancakes with a Touch of Berry
Served with honey and syrup, breakfast quiche, and Caribbean coconut milk oats.
Ham & Cheese Croissants
Served with egg frittata, caramelized grapefruit, and pumpkin muffins.
Vegetarian Selections
Freshly Baked Banana Bread
Served with scrambled eggs, roasted sweet potato and kale hash, and overnight oats.
Island-Style French Toast
Served with butternut and bell pepper hash, fried eggs, and chia pudding.
Buttered English Muffin
Served with vegetarian breakfast patties, a cheese and nut plate, and overnight oats.
Cream Cheese Toasted Bagel
Served with spinach and feta and herb-grilled tomatoes.
Pancakes with a Touch of Berry
Served with honey and syrup, vegetarian quiche, and Caribbean coconut milk oats.
Tomato & Cheese Croissants
Served with vegetarian frittata, caramelized grapefruit, and pumpkin muffins.
MIDDAY
Garlic & Herb Chicken Breast
Served with a boule loaf, cold meat and cheese plate, roasted vegetables, and farro salad.
Lasagna
Served with focaccia, carpaccio salad, and an antipasti plate.
Beef & Chicken Fajitas
Served with salsa, guacamole, and black bean and corn salad.
Hoisin-Glazed Ribs
Served with stir-fried vegetables, fried rice, and Asian salad.
Rosemary & Thyme Lamb Chop
Served with garlic-roasted potatoes and beetroot purée.
BBQ Meat, Shrimp & Pineapple Skewers
Served with corn on the cob, broccoli salad, and pasta salad.
Vegetarian Selections
Roasted Vegetables
Served with a boule loaf, cheese plate, and farro salad.
Ratatouille
Served over pesto pasta with carpaccio salad.
Veggie Fajitas
Served with salsa, guacamole, and black bean and corn salad.
Stir-Fried Vegetables
Served over fried rice with an Asian salad.
Filled Butternut
Filled with roasted almonds, mushrooms, and onions, served with garlic-roasted potatoes and beetroot purée.
BBQ Garlic & Herb Peppers
Served with Parmesan cheese, portobello mushroom, corn on the cob, broccoli salad, and pasta salad.
HORS D’OEUVRES
Crab Dip with Tortilla Chips
Creamy crab dip served with crisp tortilla chips. Paired with a Painkiller.
BBQ Chicken Wings
Tender chicken wings finished with barbecue glaze. Paired with a Piña Colada.
Meat & Cheese Platter
A selection of cured meats and cheeses served as a casual grazing plate. Paired with a Strawberry Daiquiri.
Salami, Tomato & Basil Bruschetta
Toasted bruschetta topped with salami, fresh tomato, and basil. Paired with a Rum Punch.
Pita Chips & Hummus
Crisp pita chips served with creamy hummus. Paired with a Bushwacker.
Queso Dip with Tortilla Chips
Warm queso dip served with crisp tortilla chips. Paired with a Margarita.
Vegetarian Selections
Cauliflower Ceviche with Tortilla Chips
Fresh cauliflower ceviche served with crisp tortilla chips. Paired with a Painkiller.
Crispy Chickpeas
Seasoned chickpeas roasted until crisp. Paired with a Piña Colada.
Cheese Platter
A selection of cheeses served as a casual grazing plate. Paired with a Strawberry Daiquiri.
Tomato & Basil Bruschetta
Toasted bruschetta topped with fresh tomato and basil. Paired with a Rum Punch.
Pita Chips & Hummus
Crisp pita chips served with creamy hummus. Paired with a Bushwacker.
Butternut Queso Dip with Tortilla Chips
Creamy butternut queso dip served with crisp tortilla chips. Paired with a Margarita.
MAIN
Spice-Rubbed Mahi Fillet
Served over yellow rice with BBQ-roasted peppers and Caribbean slaw.
Herb & Garlic-Crusted Pork Chop
Served over mashed potatoes with savory apple purée and an arugula salad.
Oven-Baked Red Snapper
Topped with lemon, tomato, and island thyme, served with roasted asparagus and risotto.
Lemon Butter Shrimp
Served with balsamic reduction, roasted Brussels sprouts with bacon, and quinoa and butter bean pilaf.
Beef Tenderloin Steak
Served with Port and Gorgonzola sauce, balsamic pear salad with toasted walnuts, and a twice-baked potato.
Salmon Fillet with Horseradish & Crusted Smoked Salmon
Served with beurre blanc over roasted broccoli and cauliflower with an almond rice pilaf.
Vegetarian Selections
Filled Eggplant
Served over yellow rice with BBQ-roasted peppers and Caribbean slaw.
Homemade Vegetarian Pattie
Served over mashed potatoes with savory apple purée and an arugula salad.
Vegetarian Risotto
Butternut, arugula, roasted pumpkin seeds, mushrooms, and asparagus.
Roasted Summer Squash
Served with quinoa and butter bean pilaf, balsamic reduction, and roasted Brussels sprouts.
Parmesan Portobello Mushroom
Served with Port and Gorgonzola sauce, balsamic pear salad with toasted walnuts, and a twice-baked potato.
Filled Acorn Squash
Served with beurre blanc over roasted broccoli and cauliflower with an almond rice pilaf.
DESSERT
White Chocolate Cream Cake
Served with berry compote.
Malva Pudding
Served warm with vanilla ice cream.
Banoffee Pie
Chocolate Marquise
Served with cream and fresh strawberries.
Key Lime Pie
Served with lemon raspberry sauce.
Chocolate Brownie
Served with cream and almonds.
Vegan/Healthy Selections
Coconut, Pineapple & Mango Sorbet
A refreshing tropical sorbet featuring coconut, pineapple, and mango.
Banana, Date & Dark Chocolate Sorbet
A rich frozen blend of banana, dates, and dark chocolate.
Tres Leches Cake
A soft, indulgent tres leches-style cake.
Coconut, Banana & Date Sorbet
A creamy tropical sorbet combining coconut, banana, and dates.
Coconut & Mixed Berry Sorbet
Refreshing coconut sorbet blended with mixed berries.
Vegan Chocolate Cake
A rich plant-based chocolate cake.
You guys are some of the people I'll never forget. You guys made this my favorite vacation by far!. I can't thank you guys enough for the incredible hospitality, I hope you enjoy your weekend off. You deserve it! I'm going to miss this and you guys!
-Blake
Thank you for such an amazing week! We had the best time and appreciate all that you did to make it so great. Your attention to detail on our request sheet was very thoughtul and appreciated. We are especially going to miss Chevone's cooking! Thanks to the perfect hosts for the perfect week!
Best,
Lauren, Payson, Will, Alan, Roxanna
Jos and Chevone,
you have made this the most incredible and memorable family vacation and birthday celebration ever! You are true professionals, and truly great people. Thank you for you gracious hospitality, delicious meals, fun and flexible itineraries, and so manylaughs!Weloved every minute of this vacation and will never forget you. Thanks from the bottom of our hearts. May god bless you on all of your future adventures.
-The Holahan Family
Dear Jos and Chevon,
We had a wonderful week that exceeded all our expectations. The thoughtfulness that went into choosing mooring sites, snorkeling sites, meals, and drinks was outstanding.
You both had a very keen eye for our interests and out favorite food and drinks.
You hosted us with great kindness and grace .
A week to remember!!
Ken and Beth
We had a fabulous time aboard Adagio! Jos and Chevone were excellent at understanding all of our needs and interests. Throughout the trip, they created experiences that far exceeded our expectations.
Jos and Chevone were professional, friendly, and genuinely nice people, and we would not hesitate to recommend them and Adagio to others.
Jos and Chevon
you made this trip extra special!
Amazing food and good company. Thank you for sharing the BVls with us. Thank you doesn't seem to be the words to express our gratitude to both of you for an amazing trip!
Your hospitality is a 10! This goes down in our book of life as the BEST trip ever and you two were a huge part of it.
If you ever come to Kansas City you always have a place to stay!
Love Craig and Jenell
Thank you for such a fantastic week. We not only loved the attention to detail and personal attention. We fell in love with Jos and Chevone.
Cheers to your bright future.
Warmly,
Debbie and Mike
We had a "GREAT" time. Every day was a unique experience. The service made this trip outstanding.
-Julie and Nerio
Jos-some and Chevonsome,
You both have made this the most incredible trip our family has been on. I truly mean it when I say that our trip would have looked completely different if we sailed with other crew members. You two are the best we could have asked for, and I'm so grateful for ya'II! you guys are a perfect match, love ya'II!
Love,
Avery
Jos and Chevone
Thank you so much for the most incredible family vacation of our lives. From the food, to the locations, to the company you two made this experience absolutely amazing! We are so sad to leave this week but we know we will be reminiscing on this trip for the rest of our lives. Thanks again for making it so special.
The Robys
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX |
|---|---|---|---|---|---|
| Additional Rates & Notes | |||||
| Winter 2026 to 2027 | $42,500 | $43,000 | $43,500 | $44,000 | $44,500 |
| Summer 2027 | $42,500 | $43,000 | $43,500 | $44,000 | $44,500 |
| Winter 2027 to 2028 | $42,500 | $43,000 | $43,500 | $44,000 | $44,500 |
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
Cruising Area
• Virgin Islands (USVI & BVI)
Base Port
• Tortola, BVI
• Inquire for additional pick-up/drop-off available in Tortola, BVI
• USVI ports available on request (Contact us for details)
Yacht Status & Operations
• Based in Tortola, BVI
• BVI pick-up/drop-off preferred
• USVI pick-ups/drop-offs accepted with advance approval
Customs Fees & Cruising Permits
• Included where applicable
Rates & Terms
Minimum charter nights
• 5 nights or less open for inquiry
• 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 2025 / 2026 Season
Holiday season pricing is full-board only, 7 nights
Christmas Week
• $49,000 | 2–6 guests
• Must end on or before December 26
New Year’s Week
• $54,000 | 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????????????
