Overview

⮞ Guests (10)

⮞ Length (112.00 Ft)

⮞ Type (Power)

⮞ Cabins (4)

⮞ King Beds (1)

⮞ Queen Beds (1)

⮞ Showers (4)

⮞ Heads (5)

 

 

⮞ Air Conditioning (Full)

⮞ Smoking Area (designated areas only)

⮞ Year Buillt (1998)

Accomodations

⮞ This spacious charter yacht provides comfort in the recently refitted main salon open to interior dining; or dine al fresco on the aft deck. The accommodating upper deck provides a wet bar, Jacuzzi, and an additional dining area for meals or evening cocktails. Should one wish to grab a casual bite or watch the chef in action there is a county kitchen style galley with a large working bar and a table with seating. On the bow sunpad loungers are another spot to gather or relax while underway or at anchor.
Below are the four guest staterooms. The master cabin has a king berth, cedar lined closet, and his-and-her facilities. The VIP cabin forward in the bow is an impressive size and layout, featuring a queen berth, plenty of storage and sizable bathroom with shower. Two matching guest staterooms are furnished with one double bed plus one twin bed, both have ensuite bathroom facilities.
Rich maple paneling with a soft satin finish is featured throughout, the yacht with black onyx countertops in the salon, galley and heads. The new furnishings and fabrics create an ambience of casual elegance.

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 Virgin Islands (US), Caribbean Virgin Islands (BVI)

⮞ Preffered Pickup : St Thomas

Specification

Price Details

⮞ 35% APA Christmas and New Year rates - $85,000 plus all expenses per week For charters of 5 nights or less, divide the weekly rate by 6 and multiply by the number of nights aboard. 48 hour turnaround time preferred.

Crew Profile

Captain Keith Hyatt – Your Expert Guide Aboard M/Y PERSEVERANCE
Captain Keith brings over three decades of maritime experience and hospitality to every charter aboard PERSEVERANCE. Originally from the U.S., Keith relocated to the Virgin Islands in the 1980s, where he discovered his love for life at sea. He earned his first Captain’s license in 1986 and now holds an impressive 1600-ton USCG Master's license, backed by thousands of hours at the helm.
Keith's career spans a wide variety of vessels—from sailboats and ferry boats to ocean-going tugboats and luxury charter yachts. His decade-long tenure aboard sportfishing yachts in Corpus Christi, Texas, honed not only his seamanship but also his skills in hospitality and guest services.
Aboard PERSEVERANCE, guests can expect great service with a relaxed, easy-going vibe. Keith’s extensive refit oversight of the yacht in 2018 means he knows her systems inside and out. His deep familiarity with the vessel ensures smooth sailing and expert navigation throughout your journey.
For fishing enthusiasts, Keith is a standout. As a Master Diver, Keith also brings a passion for underwater adventure and water sports, offering guests exciting opportunities to explore and learn. Active and adventurous, Keith is also an avid runner who’s always up for a challenge—perfect for guests with energetic itineraries. His approachable nature, flexibility, and deep dedication to guest satisfaction make him the ideal host for your luxury yacht vacation.

Chef ~ Haydee Collado
Chef Haydee Collado brings a wealth of experience and a passion for exceptional dining onboard PERSEVERANCE. A graduate of the Institute of Culinary Education in New York and Johnson & Wales University, she has furthered her skills through years of creating great cuisine for high-profile clients, celebrities, and charter guests of all ages.
Her diverse culinary expertise includes everything from formal dining to health-conscious and specialized diets. Having worked in luxury estates, high-end yachts, and even for royalty, she crafts menus to every guest's preferences, ensuring a dining experience that is both refined and memorable.
Haydee loves creating Caribbean and international dishes, using the freshest ingredients. Whether it's a beach picnic, a gourmet plated dinner, or a casual al fresco lunch, she delivers exceptional meals to the charter experience.


Stewardess ~ Allison Hines
Allison is a dynamic professional with an outgoing personality and a diverse background.
As a Navy veteran, her early years were marked by discipline, precision, and a commitment to service. Later she worked as a flight attendant, as a way to combine her love for travel with her dedication to customer service. She brings luxury and world knowledge while creating memorable and lasting experiences for her charter guests. Just ask anyone of them!
Of further note, Allison has an integral understanding of food, which helps with her service aboard. She learned at a young age from aunts from India and Korea. She even opened and ran her own butchery for a few years!
Allison's career history makes her versatile, resilient, and embracing of any new challenge or opportunity that comes her way! challenges.

Mate ~ TBA

Sample Menu

Day 1:

Vegetable Minestrone Soup Basil pesto fresh, grated parmesan

Rosemary Focaccia Olive oil, balsamic vinegar

Char grilled peppers and courgettes Toasted pumpkin seeds, feta cheese

Butter nut squash tortellini Toasted pine nuts, gorgonzola cheese sauce

King prawn linguine Garlic chili, lemon

Porchetta (Pork belly ) Marinated with sage, garlic and thyme, fennel and apple salad

Vanilla Panna cotta Short bread, poached rhubarb

Day 2:

cucumber and avocado gazpacho

cucumber and chive

Cajun seared tuna chilli mango salsa, coriander, crispy wonton

Tartart of mahi mahi baby gem leaves, crispy shallots

Jerk chicken thighs coriander rice and beans

Scallops baked in the shell garlic, chilli and herb crust

Selection of ice cream and sorbets fresh fruit compote

Vanilla Panna cotta Short bread, poached rhubarb

Day 3:

miso soup

tofu and spring onions

chicken yakitori sesame seeds

selection of maki rolls king prawn, salmon, tuna

wasabi and soy marinated sirloin daikon radish

tempura fried vegetables tempura dipping sauce

coconut and lime crème brulee mango sorbet

Vanilla Panna cotta Short bread, poached rhubarb

 

Day 4:

French onion soup

Grilled cheese

Foie grass terrine fig chutney, granary toast

Plum tomatoe gallette sun dried tomatoes, rocket salad

Char grilled fillet steak French fries, blue cheese sauce

salmon gravalax sauce gribiche, crostinis

glazed lemon tart fresh raspberries, raspberry sorbe

Vanilla Panna cotta Short bread, poached rhubarb

 

Day 5:

white bean soup

truffle oil

char grilled Williams pear chicory, blue cheese, candied wall nuts

greek salad fetta cheese, balsamic dressing

salt pepper king prawns sweet chilli dipping sauce

salmon gravalax sauce gribiche, crostinis

glazed lemon tart fresh raspberries, raspberry sorbet

Vanilla Panna cotta Short bread, poached rhubarb

 

Day 6:

cucumber and avocado gazpacho

cucumber and chive

Cajun seared tuna chilli mango salsa, coriander, crispy wonton

Tartart of mahi mahi baby gem leaves, crispy shallots

Jerk chicken thighs coriander rice and beans

Scallops baked in the shell garlic, chilli and herb crust

Selection of ice cream and sorbets fresh fruit compote

Vanilla Panna cotta Short bread, poached rhubarb