Overview

⮞ Guests (6)

⮞ Length (58.00 Ft)

⮞ Type (Cat)

⮞ Cabins (4)

⮞ Queen Beds (3)

⮞ Showers (4)

⮞ Heads (4)

 

 

⮞ Air Conditioning (Full)

⮞ Smoking Area (Sugar Scoops Only)

⮞ Generator (Yes)

⮞ Year Buillt (2026)

Accomodations

⮞ 3 Queen en suite guest cabins with dry heads.
Inquire for 8pax: 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), Caribbean Leewards, Caribbean Virgin Islands (BVI)

⮞ Preffered Pickup : Yacht Haven Grand

Price Details

⮞

Minimum Nights: 5 Nights, Inquire for less 
For 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights.

SLEEP ABOARD: Sleep aboard the night before charter dates. Available for 1/2 Daily charter rate based on initial rate calculation.

HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense. $150 discount per person.

LOCAL FARE MEAL PLAN: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense. $75 discount per person.

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: 
THANKSGIVING: $48,000 per week, up to 6 guests
CHRISTMAS 2026: $50,000 per week, up to 6 guests 
NEW YEAR'S 26/27: $52,000 per week, up to 6 guests. Must start on 12/28 or later. 




 

Crew Profile

CAPTAIN LUKE NIENABER

Born and raised in South Africa, Luke discovered his love for the ocean after moving to the coastal city of Port Elizabeth. His adventurous spirit and natural love of sailing led him to earn his RYA Yachtmaster Offshore and pursue a career in yachting.

Luke brings five years of private and charter yacht experience, having sailed extensively throughout the Caribbean, Mediterranean and Adriatic. His experience includes an Atlantic crossing from Cape Town to Grenada, numerous inter-Caribbean passages, and more than 40 successful charters as captain.

Calm, hands-on and approachable, Luke takes pride in running a safe, professional vessel while creating a relaxed atmosphere for guests. He enjoys sharing his knowledge of the islands, finding memorable anchorages, and tailoring each charter to give guests an unforgettable experience on the water.

CHEF CHLOE SHAFFER

Chloe creates fresh, vibrant food inspired by her travels and her love of life on the water. She trained at the New Orleans Culinary & Hospitality Institute, completing its 650-hour culinary program, and has worked on yachts since April 2022, throughout the Caribbean and beyond.

Her cooking brings together local ingredients, global flavors and a fine-dining touch. She enjoys making food from scratch, especially breads and pastries, and believes thoughtful, nourishing food can feel indulgent and full of flavor.

A certified Nutritional Therapist, Chloe is comfortable designing menus around a wide range of dietary requirements and preferences. From relaxed lunches to beautifully plated dinners, she aims to make every meal feel personal and satisfying.

Away from the galley, Chloe enjoys yoga, snorkeling, scuba diving, reading, writing, hiking and traveling. Exploring local markets and learning about new cuisines gives her fresh inspiration to bring back to her guests.

Sample Menu

CUISINE ABOARD SOLAIRE

Fresh local ingredients, homemade breads and pastries, and flavors inspired by the Caribbean and Chloe's travels shape the dining experience aboard Solaire. From a relaxed lunch to an elegant dinner, her menus bring together thoughtful preparation, vibrant flavor and each guest's preferences.

SEVEN-DAY SAMPLE MENU

DAY 1

Breakfast
Coconut Chia & Greek Yogurt Bowl
Seasonal berries, toasted coconut, homemade granola & cacao nibs

Lunch
Caribbean Grilled Mahi-Mahi
Mango & avocado salsa, charred vegetables, coconut-lime quinoa, fresh herbs & citrus

Afternoon Snack
Homemade Focaccia & Whipped Feta
Roasted garlic, fresh herbs, olive oil & marinated olives

Dinner
Seared Local Snapper
Cauliflower purée, charred broccolini, roasted peppers & herb salsa verde

Dessert
Passion Fruit Panna Cotta
Fresh berries, coconut crumble & lime

DAY 2

Breakfast
Shakshuka
Slow-cooked tomato & roasted pepper sauce, baked eggs, herbs, avocado & homemade sourdough

Lunch
Mediterranean Chicken Plate
Herb-marinated grilled chicken, hummus, cucumber, tomato, roasted vegetables, olives & warm flatbread

Afternoon Snack
Plantain Chips & Tuna Ceviche
Citrus, avocado, cucumber, fresh herbs & chili

Dinner
Herb-Crusted Grouper
Warm lentil & roasted vegetable salad, whipped feta & lemon-herb vinaigrette

Dessert
Dark Chocolate Mousse
Cacao, vanilla, sea salt, raspberry coulis & toasted hazelnuts

DAY 3

Breakfast
Green Breakfast Bowl
Soft scrambled eggs, avocado, sautéed greens, sesame, herbs, chili crisp & sourdough

Lunch
Sesame Tuna Bowl
Seared tuna, soba noodles, edamame, cucumber, avocado, pickled vegetables, herbs & ginger-lime dressing

Afternoon Snack
Crispy Rice Paper Rolls
Shrimp, avocado, cucumber, mango, herbs & homemade peanut-lime dipping sauce

Dinner
Miso-Glazed Salmon
Ginger sweet potato purée, bok choy, shiitake mushrooms & sesame-herb salad

Dessert
Mango & Passion Fruit Pavlova
Coconut cream, fresh mint & lime

DAY 4

Breakfast
Tropical French Toast
Brioche, roasted pineapple, coconut yogurt, passion fruit, berries & cinnamon

Lunch
Jerk-Spiced Chicken
Coconut-lime slaw, roasted sweet potato, avocado & fresh mango salsa

Afternoon Snack
Whipped Avocado & Plantain Tostones
Pickled onion, cilantro, lime & fresh salsa

Dinner
Caribbean Lobster Tail
Charred corn & avocado salad, roasted baby potatoes, herb butter & citrus

Dessert
Homemade Mango Sorbet
Toasted coconut crumble

DAY 5

Breakfast
Avocado & Poached Egg Tartine
Homemade sourdough, herb salad, roasted tomatoes, lemon & chili

Lunch
Grilled Mediterranean Octopus
White bean purée, roasted peppers, fennel, citrus, herbs & crispy potatoes

Afternoon Snack
Warm Zucchini Focaccia
Whipped ricotta, thyme, roasted garlic & hot honey

Dinner
Herb-Roasted Beef Tenderloin
Potato pavé, roasted asparagus, caramelized shallots & red wine jus

Dessert
Olive Oil Cake
Roasted strawberries, basil & almond crumble

DAY 6

Breakfast
Coconut Banana Pancakes
Fresh berries, passion fruit, toasted coconut, Greek yogurt & maple

Lunch
Coconut-Lime Fish Curry
Local white fish, seasonal vegetables, herbs, lime & toasted coconut with jasmine rice

Afternoon Snack
Crispy Coconut Shrimp
Mango-avocado salsa & lime dipping sauce

Dinner
Thai-Inspired Seared Scallops
Cauliflower purée, charred bok choy, coconut-lime beurre blanc & crispy shallots

Dessert
Black Sesame & Vanilla Ice Cream
Miso caramel, roasted banana & sesame tuile

DAY 7

Breakfast
Smoked Salmon & Herb Rösti
Poached eggs, avocado, caper-herb salad & lemon crème fraîche

Lunch
Mediterranean Mezze Lunch
Grilled prawns, hummus, baba ganoush, tabbouleh, marinated vegetables, olives & warm homemade flatbread

Afternoon Snack
Whipped Feta & Roasted Vegetable Crostini
Honey, herbs & toasted sourdough

Dinner
Surf & Turf
Seared filet, butter-poached lobster, potato pavé, grilled asparagus & herb jus

Dessert
Dark Chocolate Tart
Raspberry coulis, vanilla mascarpone & sea salt