Overview

⮞ Guests (8)

⮞ Length (55.00 Ft)

⮞ Type (Cat)

⮞ Cabins (4)

⮞ Queen Beds (3)

⮞ Showers (4)

⮞ Heads (4)

 

 

⮞ Air Conditioning (Full)

⮞ Smoking Area (Sugar Scoops Only)

⮞ Generator (Yes)

⮞ Year Buillt (2025)

Accomodations

⮞ 3 Queen en suite guest cabins with dry heads.
Saloon table converts to double sized day bed for two people. Guests would be required to share a bathroom with another cabin.
Crew takes port aft twin cabin.

Locations

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

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

⮞ Preffered Pickup : Bahamas for Dec/Jan, Tortola,

Specification

Price Details

⮞ Minimum Nights: 5 Nights, Inquire for less Inquire for 7-8pax. The large table in the salon can be converted into a bed that can sleep two, guests would need to share bathroom with another cabin. HOLIDAY RATES: CHRISTMAS 2026: $49,000 per week, up to 6 guests NEW YEAR'S 26/27: $55,000 per week, up to 6 guests. Must start on 12/28 or later. Half Board Option: Includes 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense. Deduct $150/per person from the all-inclusive charter rate for half board. Bahamas Dec 2025 - January 2026 - Charter rates do not include 14% Taxes, must be added to charter rate. CURRENT PROMOTION: 10% off new bookings excluding holidays (6 night minimum)

Crew Profile

Captain Mat Kubik -

Mat brings a calm and steady presence to the helm. His balanced approach, professionalism, and genuine care for guests make him a trusted and welcoming captain aboard Solaire.

Mats' diverse background includes working in the specialty coffee industry, owning a wine shop, and being a former photographer and journalist. Additionally, he is a published author alongside his wife, of a photo book on Coney Island titled "We Are All Strange."

Logging over 100,000 nautical miles as captain, his maritime experience includes captaining luxury charter yachts, expedition vessels, and private yachts from 55 to 120 feet. Also, he is a certified SSI divemaster and diving instructor.

Mat is dedicated to creating unforgettable experiences for his guests; he has completed over 200 charters. He balances excitement, exploration, and complete relaxation, whatever the moment calls for.

When not at sea, Mat enjoys photography, motorbike travel, and time with his wife and their three blue cats.



Chef Devaney -

Dev brings a warm, creative, and highly intuitive approach to the charter experience, elevating every meal into a thoughtful and memorable part of life onboard. Having completed over 50 charters, she’s experienced anticipating guests' culinary desires.

Dev’s journey to yachting is uniquely well-rounded, hailing from Fish Hoek, South Africa. She studied a double major in Art History and English, disciplines that continue to shape her culinary style today. Her approach to cooking is expressive and artistic, treating each plate as a carefully composed experience rather than something routine or predictable. Flavors, textures, and presentation are thoughtfully balanced, resulting in cuisine that is refined yet approachable and always made with intention and care. On board, she loves making homemade ice cream and pizza with the kids.

When not in the galley, she enjoys reading and drawing inspiration from marine life just off the stern. Dev’s thoughtful approach, experience, and genuine love of hosting make her an integral part of the Solaire charter experience.

Instagram: https://www.instagram.com/dev_inthegalley/

Sample Menu

BREAKFAST

Eggs Benedict
Classic hollandaise, bacon, spring onion, English muffin or smoked salmon, leek rösti, and cilantro hollandaise

Ricotta Pancakes
Served with bacon and maple-glazed blueberries

Avocado & Balsamic Bacon Plate
Choice of egg (sunny-side or poached recommended)

Egg, Cheese & Ham Burrito
Served in a warm wrap or on a crispy potato rösti

Breakfast Oat Pots
Yogurt, fruit coulis, nuts and nut butter, nut crumble, green juices, and fig cake slices

Ultimate Breakfast Spread
Freshly baked pastries, sausages, artisanal breads, smoothies, gourmet waffles, pain perdu, and eggs cooked to order

Crêpes
Caramelized banana, strawberries, fig jam, and bacon

Lentil Shakshuka
Served with salsiccia

Truffle Risotto
Finished with bacon and a choice of egg

 

LUNCH

Pesto Chicken
With prosciutto, garlic focaccia, and bean salad

Open Roast Beef Sandwich
Whipped feta sauce with a side of truffle fries

Chicken Tacos
Mango salsa and roasted corn guacamole

Quiche Lorraine
With a fresh Caprese salad

Brisket Burger
Spicy pickle salsa, halloumi, roasted butternut squash, and arugula

Seabass
With zucchini fries and artichoke dip

 

APPETIZERS, STARTERS & SNACKS

Charcuterie board, antipasti, and spreads

Assorted pastry bites

Baked brie with fig drizzle

House-made dips with artisanal crackers

Fresh fruit drizzled with chamoy and peach-tajín dip

Bacon-wrapped asparagus skewers with lemon-butter dip

 

DINNER

Rack of Lamb
Truffle polenta with pear and brie salad

Duck Breast
Blackberry sauce and smashed roasted potatoes

Prawns & Mussels
Creamy white wine sauce with squid ink fettuccine

Coconut Lime Chicken Curry
Coconut rice, sambal, and naan or poppadom

White Fish
Roasted red pepper sauce with shredded Brussels sprout bake

Sesame-Crusted Tuna Steaks
Edamame and sticky rice salad

Chimichurri Ribeye Platter
Burrata salad with white balsamic reduction

 

DESSERT

Coconut tres leches with raspberry coulis

Deconstructed apple crumble with caramel ice cream

Roasted pear with coconut ice cream and caramel streusel

Mango posset with tuile biscuits

Pistachio tiramisu with a strong affogato

Berry pavlova with amaretto cream and custard

Tropical tarte tatin with chili-lime sorbet