Overview

⮞ Guests (8)

⮞ Length (68.00 Ft)

⮞ Type (Cat)

⮞ Cabins (4)

⮞ Queen Beds (4)

 

 

⮞ Air Conditioning (Full)

⮞ Smoking Area (No)

⮞ Generator (2 x Kohler 20.5 kW)

⮞ Year Buillt (2024)

Accomodations

⮞ 4 Double cabins with queen beds

Locations

⮞ Summer Port : Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)

⮞ Winter Port : Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)

Specification

Price Details

⮞ ***Special Offer: 10% discount for remaining availability in Nov and Dec 2025 in USVI. Summer 2025 & Winter 2025/2026: Caribbean All Inclusive Weekly Rates: 2 pax: USD 63,500 3 pax: USD 64,500 4 pax: USD 65,500 5 pax: USD 66,500 6 pax: USD 67,500 7 pax: USD 68,500 8 pax: USD 69,500 * Christmas and New Years: 7 night minimum CHRISTMAS: 1-8 guests USD 95,000 NEW YEARS: 1-8 guests USD 105,000

Crew Profile

Captain: Samuel Marque
Nationality: French
Languages: French & English

Captain Samuel Marque brings a unique blend of expertise, adventure, and genuine passion for the ocean. Originally from France and raised on the shores of Bali, Sam’s love for the sea started early, progressing from dinghy sailing as a child to commanding luxury yachts across the globe. His background in competitive surfing speaks to his deep respect for the water and the skills that come with it.
Sam holds a Yachtmaster Offshore certification, Approved Engine Course (AEC1), and is a PADI Open Water Diver. Fluent in French, English, and Indonesian, he’s as comfortable navigating cultural nuances as he is plotting a transatlantic passage.
With thousands of nautical miles under his belt, from the Mediterranean to the Caribbean and Southeast Asia, Sam is known for his meticulous approach to navigation and his ability to create unforgettable guest experiences. Over the past three years, he has successfully run charters between St. Martin (SXM), the US Virgin Islands (USVI), and the British Virgin Islands (BVI), showcasing his deep knowledge of these cruising grounds and his commitment to delivering seamless itineraries. Whether leading flotillas in Greece or managing ocean crossings, he thrives in dynamic environments and adapts seamlessly to every challenge.
More than a captain, Sam is a storyteller and a true seafarer. His dedication to safety and passion for sharing the magic of the ocean ensure that every journey leaves guests with the best memories cherished forever.

Chef: Ryan Katona
Nationality: American
Languages: English

Chef Ryan is an accomplished yacht chef with over 23 years of professional culinary experience, combining classical training with a creative, guest-focused approach to modern cuisine. Having worked extensively as sole chef, head chef, and sous chef on both sailing and motor yachts, Ryan is known for delivering consistently high-quality dining experiences in demanding charter and private environments.

Ryan has completed multiple charter seasons in the Caribbean and Mediterranean, including three seasons as sole chef aboard S/Y Seahome 1 & 2, where he fully outfitted new galleys, managed provisioning, and catered for up to 10 guests alongside crew. His experience includes long ocean crossings, new-build setups, and high-pressure charter programs, always maintaining immaculate galley standards and smooth service flow.

Classically trained and highly versatile, Ryan’s culinary range spans fine dining, international cuisine, barbecue, and pastry, with a strong emphasis on fresh, seasonal ingredients. A calm and respected presence onboard, he is experienced in building and mentoring teams, adapting menus to guest preferences, and delivering memorable dining experiences that elevate the overall charter.

Deckhand: Rico Van Rooyen
Nationality: South African
Languages: English and Afrikaans

Rico is a commercially endorsed Yachtmaster Offshore and experienced maritime professional with over 15,000 nautical miles of sea time, including an Atlantic crossing. He has worked across a wide range of sailing and power vessels, from monohulls to large catamarans, and brings hands-on expertise in navigation, boat handling, maintenance, and tender operations.

With experience as First Mate and Deck Engineer, Rico has operated extensively throughout the Caribbean, South Africa, and the Atlantic, managing both charter operations and long-distance deliveries. His responsibilities have included overseeing off-season maintenance, troubleshooting mechanical systems, and ensuring vessels are charter-ready to the highest standards.

Rico’s background in the automotive industry strengthened his skills in people management, inspections, and technical problem-solving, all of which translate seamlessly into the maritime environment. A PADI Advanced certified diver, fluent in English and Afrikaans, and a natural leader, he is known for leading by example, maintaining strong team alignment, and creating a calm, professional onboard atmosphere.

Stewardess: Ellen Kay-Shuttleworth
Nationality: South African
Languages: English

Ellen is an experienced Stewardess with over five years in the yachting industry, working across both private and charter yachts in the Caribbean and Mediterranean. Holding RYA Yachtmaster Coastal (Sail & Power) and STCW certification, she brings a strong dual-department skill set, confidently supporting both deck and interior operations.

Ellen has extensive experience on catamarans and large motor yachts, completing multiple charter seasons in the British Virgin Islands and managing up to 16 charters per season. Her responsibilities have included guest service, housekeeping, laundry, table décor, provisioning, and assisting the Captain as First Mate, as well as supporting vessel outfitting and shipyard periods ahead of charter operations.

With a background in Visual Communication Design, Ellen brings a creative eye to onboard presentation, particularly in table settings and guest experience, while maintaining exceptionally high interior standards. Known for her positive attitude, adaptability, and strong work ethic, she is a natural team player who thrives in fast-paced charter environments.

Sample Menu

Weekly Sample Menu

Breakfast 

RICOTTA OMELETTES

fresh homemade ricotta,
Sundries tomatoes, toasted sunflower
seeds

EGGS BENEDICT

Toasted English muffin, dedydrated
Prassoto, orange hollandaise, pea shoots

FRITATA

Smoked salom, ciabatta toast, whipped

Soy feta, herbed olive oil

VEGAN BOWL

Fresh vine tomatoes, fresh red bell pepper
Roasted zucchini, honey roasted butternut,
Balsamic and olive oil vinegrette

SWEET BREAKFAST

Home made waffles, berry colue, fresh blue
berries, strawberry and kiwis, whipped
cream

EGG SHUKSUSHKA

Tomatoes and roasted red pepper sauce,
over easy poached eggs, smoked spice mix,
fresh lemon slice, toasted ciabatta

Lunch

SEAFOOD PLATTER

Peri peri Portuguese prawns, grilled
snapper, lemon and herb muscles,
Fresh bread, sweet potatoe fries

SUSHI

California rolls, avo maki, fire cracker
prawns, rainbow salmon rolls

WAGU BURGERS

70/30 wagu patty, pepper jack cheese,
grilled shitaki mushroom sauce, fresh
tomatoes, Romania lettuce hearts, truffle
frys

CHICKEN RAMEN

Jerk chicken, egg noodles, pickled dykon,
Spicy kitchen, sesame seed oil, vegetable
broth

PULLED PORK

Pretzel rolls, ragu braised pulled pork,
savoury apple lemon compotte, star anise
pickled cucumber
Grilled scallops, lemon caviar, apple micro
green salad, toasted black pepper oil

SCALLOPS

Grilled scallops, lemon caviar, apple micro
green salad, toasted black pepper oil

Dinner

Duck
Grilled duck breast, black cherry rubbed juz, citrus caviar,
fresh mustard shoots, cherry smoked salt

Beef
Beef fillet, teragon baurnaise, rosemary and thyme rosemary oil,
Charred leaks, roasted portobello mushrooms

Lamb
French trim lamb rack, truffle roasted Brussels sprouts, grated
Broccoli, red mine beef juz, chocolate yogurt

Halbert
Poached halbert, pickled English cucumber, mushy peas,
fish consume, deep fried onion
poached pear frangipan
Red wine poached pears, patte sucree, almond frangipan,
Honey ice cream
Panacotta
Bay leaf panacotta, raspberry coule, white chocolate almond
Biscotti

Appetizers 

Quil devel eggs
Quil devil eggs, duck egg yolk creme, parmesan crumb
Bacon and asparagus
Asparagus wrapped bacon, chilli infused honey
Smoked paprika oil
Stuffed calamari
Huge calamari tubes, stuffed with cilantro and mint balgur wheat
brushed in garlic ghee