Overview

⮞ Guests (8)

⮞ Length (54.00 Ft)

⮞ Type (Power)

⮞ Cabins (4)

⮞ King Beds (1)

⮞ Queen Beds (3)

⮞ Showers (5)

⮞ Heads (4)

 

 

⮞ Air Conditioning (Full)

⮞ Smoking Area (No)

⮞ Generator (21 KW)

⮞ Year Buillt (2026)

Locations

⮞ Summer Port : Caribbean Virgin Islands (BVI)

⮞ Winter Port : Caribbean Virgin Islands (BVI)

⮞ Preffered Pickup : Nanny Resort & Marina

Price Details

⮞ Additional Rate Details: All rates are based on 7 nights. Call for shorter periods. 2026 Christmas & New Years Week: $46,018 All-inclusive 8 PAX Includes: Private 54' power catamaran. One Master Cabin with King Bed, Three Double occupancy staterooms with private bathroom and shower. All meals and snacks. All beverages, beer and wine. Fuel, A/C, TV and stereo. Snorkeling gear, stand up paddle board, dinghy. Mooring ball fees, cruising taxes and yacht insurance. CYBA contract Summer Base Port: Nanny Cay - Tortola, British Virgin Islands Summer Operating Area: Caribbean Virgin Islands (BVI) Winter Base Port: Nanny Cay - Tortola, British Virgin Islands Winter Operating Area: Caribbean Virgin Islands (BVI) Location Details: Nanny Cay Marina Waterfront Drive Sea Cow Bay, Tortola, British Virgin Islands

Crew Profile

Captain & Chef Team | Exceptional Charters with a Personal Touch
With over 8 years of professional yachting experience and more than 120 successful charters worldwide,
Captain Adam Morris and Chef Anjelica “Jelly” Velazquez form a dynamic, trusted, and guest-favorite charter duo. Since 2021, they’ve operated together across the Mediterranean, Caribbean, Pacific, and Atlantic, delivering smooth, high-end experiences tailored to each group’s preferences—from serene luxury escapes to active, adventure-filled voyages.

Captain Adam is a certified Sailing Instructor with a background in mechanical engineering, combining
technical expertise with confident leadership and a focus on safety. He’s known for creating personalized
itineraries, running efficient yacht operations, and fostering the kind of welcoming, professional atmosphere
that brings guests back year after year.

Chef Jelly, trained at the Super Yacht Culinary Academy, brings global flair, high energy, and a creative
spirit to every meal onboard. Her Mediterranean-inspired dishes, Latin flavors, and commitment to fresh,
locally sourced ingredients result in vibrant, memorable cuisine. She’s known for crafting menus that delight
guests of all dietary needs—and for making every mealtime an experience in itself.
Together, Adam and Jelly are more than a capable crew—they are a seamless team, delivering extraordinary
charters with warmth, professionalism, and a shared passion for creating unforgettable moments at sea.

Sample Menu

Breakfast

Includes tropical fruit platter, local juice, selection of coffee, decaf and teas served. Daily choice of Greek yogurt parfait, plant-based chia pudding, or local fruit smoothie

Eggs Benedict Royale – toasted English muffin with fresh arugula, ripe tomato, red onion, smoked salmon, poached egg, and a bright lime hollandaise.

Shakshuka- simmered tomatoes, garlic and peppers with kidney beans, creamy feta, avocado, pickled cabbage, and fresh herbs.

Spanish Tortilla with Burrata- classic potato and egg tortilla topped with creamy burrata and tangy pickled onions.

Quinoa Breakfast Bowl- quinoa tossed with Italian sausage, kale, avocado, feta, roasted pepitas, and two sunny-side-up-eggs.

Vegetables & Goat Cheese Quiche or Fritta (GF)- seasonal  vegetables and creamy goat cheese baked in a flaky crust or as a crustless frittata.

Lunch

Grilled Chicken Power Salad- marinated grilled chicken breast over a bed of crisp greens, topped with roasted chickpeas, heirloom cherry tomatoes, cucumber, sweet corn, fire-roasted red pepper, crumbled blue cheese, and a house-made blue cheese dressing.

Cheeseburger in Paradise & Truffle fries- grass-fed beef patty grilled, served with lettuce, tomato, red onion, house pickles, jalapeno, smashed avocado, and microgreens on a brioche bun. Paired with crispy truffle-parmesan fries.

Baja Taco Bar- build-your-own tacos with options of citrus-marinated steak, spiced chicken, or chipotle tofu. Accompanied by Spanish rice, smokey black beans, sauteed fajita peppers, shredded cabbage, guacamole, Pico de Gallo, chimichurri, sour cream, and your choice of warm corn or flour tortillas.

Rainbow Poke Bowl- choice of sesame-soy marinated ahi tuna or ginger-miso tofu, served over seasoned sushi rice with shredded purple cabbage, julienned carrot, cucumber ribbons, seaweed salad, pickled ginger, and wasabi-sesame drizzle.

Steakhouse Cobb Salad- grilled flank steak sliced over mixed greens with roasted corn, cherry tomatoes, cucumber, red onion, crumbled blue cheese, and lemon zest.  Served with warm olive-oil brushed rosemary focaccia.

Dinner

Caribbean Coastal Grill-grilled catch of the day & caribbean BBQ chicken, roasted sweet potatoes, green banana salad, grilled okra with sea salt.

Mediterranean Soiree- slow cooked lamb and chicken skewers with lemon and oregano, herbed quinoa tabbouleh, charred zucchini, and eggplant with tahini drizzle.

Steakhouse Affair- sous vide ribeye with garlic sage brown butter, silky mashed potatoes, roasted asparagus with sea salt and lemon zest.

Summer BBQ Gathering- BBQ grilled chicken thighs, truffle-parmesan crispy
chicken wings, artisan pork and sausages, summer pasta salad, grilled corn on the cob and roasted asparagus.

Asian Fusion- slow-braised sticky beef with soy & ginger glaze, fried jasmine rice with seasonal stir-fry vegetables.

Desserts

Vietnamese Steamed Banana Cake-moist tender banana cake steamed to perfection with creamy coconut milk, topped with coconut cream and toasted sesame seeds, mango sticky rice with cocounut cream.

Dark Chocolate Mousse with Raspberries & Orange Zest

Brownie Sundae with Spiced Caramel-warm fudgy chocolate brownie served alongside creamy ice cream and drizzled with warm, spiced cinnamon and cardamom caramel sauce.

Limoncello Cheesecake-infused with bright, zesty essence of Italian limoncello, resting on a buttery crust.