Overview

⮞ Guests (8)

⮞ Length (85.00 Ft)

⮞ Type (Power)

⮞ Cabins (4)

⮞ King Beds (1)

⮞ Queen Beds (2)

⮞ Showers (4)

 

 

⮞ Air Conditioning (Full)

⮞ Smoking Area (No)

⮞ Generator (Yes)

⮞ Year Buillt (2013)

Locations

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

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

⮞ Preffered Pickup : YHG | AYH - STT

Price Details

⮞ Cruising Area • Virgin Islands (USVI & BVI) Base Port • Yacht Haven Grande (YHG) – St. Thomas, USVI • Additional pick-up/drop-off available at American Yacht Harbor (AYH), St. Thomas • BVI ports available on request (Contact us for details) Yacht Status & Operations • Based in St. Thomas, USVI • USVI pick-up/drop-off preferred • BVI pick-ups/drop-offs accepted with advance approval Customs Fees & Cruising Permits • Included Rates & Terms Minimum charter nights • 5-night minimum • Shorter charters considered on request Short-Term Charter Rate Calculations • 6 nights = weekly rate ÷ 7 × 6 • 5 nights or less = weekly rate ÷ 6 × number of nights Sleep Aboard Option Enjoy a relaxed evening onboard before your charter begins. • Offered at 50% of the daily rate • Boarding available after 4:00 PM • Includes snacks, welcome cocktails & continental breakfast • Dinner ashore at guest expense • Excludes Christmas & New Year’s weeks Dining Options – The number of meals listed are based on a 7 night charter Full-Board Plan – Great for guests who want a fully onboard culinary experience • 7 breakfasts, 7 lunches & 7 dinners onboard • Standard plan included in your charter rate Half-Board Plan – Ideal for guests who enjoy dining ashore • 7 breakfasts, 4 lunches & 3 dinners onboard • 3 lunches & 4 dinners ashore (guest expense) • $150 per person discount Local Fare Meal Plan – A taste of Caribbean cuisine • 7 breakfasts, 5 lunches & 6 dinners onboard • 2 lunches & 1 dinner ashore (guest expense) • $75 per person discount Holiday Rates 2026 / 2027 Season Holiday season pricing is full-board only, 7 nights Christmas Week • $77,000 | 2–8 guests • Must end on or before December 26 New Year’s Week • $84,000 | 2–8 guests • May not start prior to December 28 Important Notes • Charter waiver required in addition to standard contract • Please inquire for BVI port availability due to annual limit

Crew Profile

Captain Roger Guillen
With over eight years of experience in the maritime industry, Captain Roger Guillen is a dedicated 200 GT International Captain and Engineer known for his exceptional guest-focused service and strong operational expertise. He seamlessly combines technical proficiency with a genuine passion for yachting, ensuring an outstanding experience for every guest on board.

Roger is highly skilled in navigation and onboard safety, confidently operating vessels in full compliance with maritime regulations. His extensive technical knowledge includes electrical and mechanical systems, engine repairs, and preventative maintenance procedures, allowing him to maintain vessels to the highest standards of reliability and performance.

Holding an Aviation Engineering degree from George T. Baker in Miami, Florida, Roger brings a unique technical foundation to his maritime career. He is certified as a Master of Yachts 200 Tons Unlimited and also holds a Marine Communication VHF-SRC Radio Operator’s Certificate and STCW 95 certification, reflecting his commitment to maintaining the highest professional standards.

Roger takes great pride in his work ethic, leadership, and dedication to teamwork. With a positive attitude and a focus on excellence, he strives to continue exploring new cultures and ocean adventures while delivering top-tier service and creating memorable experiences for every guest.





Chef Christopher King
Chef Chris is a passionate and detail-oriented chef who brings creativity, precision, and genuine hospitality to every charter. With a deep appreciation for the ocean and an active lifestyle that includes water sports and travel, he draws constant inspiration from the destinations he explores and the people he meets along the way.

Christopher takes great pride in crafting thoughtful, beautifully presented dishes tailored to each guest’s preferences. His approach combines artistry with attentiveness, always striving to exceed expectations and create memorable dining experiences onboard.

Above all, Chef Christopher is dedicated to ensuring every guest feels cared for, comfortable, and truly delighted throughout their time at sea.





Chief Stewardess Kristina Kenda
Kristina is an experienced yacht stewardess with over five years in the luxury yachting industry. Professional, resilient, and detail-oriented, she thrives in fast-paced charter environments while maintaining a calm and positive presence on board.

She is highly skilled in guest service, event coordination, and interior management, with a natural ability to anticipate needs and create a seamless onboard experience. Kristina has served as Chief Stewardess, leading interior operations and overseeing the full guest experience, and has also worked as a Solo Stewardess, delivering exceptional service while supporting water sports activities and maintaining impeccable standards throughout the vessel.

Originally from Slovenia, Kristina holds a B.S. in Archaeology and a B.S. in Anthropology from the University of Primorska. Her academic background enhances her ability to connect with guests from diverse cultures and backgrounds.

She holds a Junior Stewardess Certificate, ENG1, Silver Service Certificate, and Mixology Certificate, bringing versatility and professionalism to every charter.

Kristina is dedicated to teamwork and takes pride in creating an atmosphere where guests feel relaxed, cared for, and truly able to enjoy their time on the water.

Sample Menu

DAY BREAK
Smoked Salmon Eggs Benedict
Poached eggs on toasted English muffins with smoked salmon and Cajun hollandaise foam.

Greek Yogurt Parfaits
Greek yogurt layered with fresh berries and honey granola.

Mushroom, Spinach & Feta Frittata
Savory baked frittata with mushrooms, spinach, and feta.

Ricotta Pancakes
Fluffy ricotta pancakes topped with berry compote.

Eggs to Order
Eggs prepared to your preference with bacon or sausage.

Avocado Toast
Toasted bread topped with smashed avocado, poached eggs, pickled red onions, and microgreens.

Chia Pudding
Coconut milk chia pudding with dragon fruit.

Omelets with Assorted Fillings
Made-to-order omelets with a selection of fresh ingredients.

Belgian Waffles
Served with bourbon whipped cream and strawberry compote.

Scrambled Eggs with Bacon
Scrambled eggs with chives and crème fraîche, served with smoked bacon.

Eggs Florentine
Poached eggs with sautéed spinach on toasted brioche.

Mixed Berry Smoothie
Fresh blended berry smoothie.

House-Made Granola
Homemade granola served with fruit.

Fresh Tropical Fruit Platter
Seasonal tropical fruits, beautifully presented.

Croissants with Strawberry Jam
Buttery croissants served with strawberry jam and whipped butter.

Banana Bread
Fresh banana bread served with whipped honey butter.

Fresh Green Juice
Fresh pressed green juice.

Melon and Prosciutto
Fresh melon paired with prosciutto.

Espresso & Fresh-Squeezed Orange Juice

Blueberry Muffins
Freshly baked blueberry muffins.

Fruit Smoothies
Seasonal fruit smoothies.

 

MIDDAY
Lobster Rolls
Fresh lobster on toasted brioche buns.

Sweet Potato Fries
Crispy sweet potato fries served with truffle aioli.

Chilled Cucumber & Mint Soup
Refreshing chilled soup with cucumber and mint.

Mediterranean Chicken Wraps
Grilled chicken wraps with tzatziki.

Chickpea Salad
Chickpeas tossed with feta and olives.

Thai Shrimp and Mango Salad
Shrimp with mango salsa and bright Thai flavors.

Chilled Rice Paper Rolls
Fresh rolls served with peanut dipping sauce.

Grilled Skirt Steak Tacos
Skirt steak tacos with chimichurri.

Street Corn Salad
Classic street-style corn salad.

Watermelon Mint Salad
Fresh watermelon with mint.

Niçoise Salad with Seared Ahi Tuna
Traditional Niçoise topped with sesame-crusted ahi.

Fresh Baked Focaccia

Shrimp Poke Bowls
Shrimp with avocado, cucumber, and sesame.

Seaweed Papaya Salad

Crab Cakes with Remoulade

Arugula and Fennel Salad

 

MAIN
Grilled Sea Bass
Finished with lemon beurre blanc, served with herbed quinoa and grilled asparagus.

Filet Mignon
Served with red wine jus, creamy polenta, and roasted heirloom carrots.

Miso-Glazed Black Cod
With wasabi mashed potatoes and sautéed bok choy.

Butter-Poached Lobster Tail
Served with saffron risotto and charred broccolini.

Herb-Crusted Rack of Lamb
With roasted fingerling potatoes and ratatouille.

Pan-Seared Duck Breast
Finished with cherry gastrique, served with truffle mash and garlicky green beans.

Surf & Turf
Fresh grilled lobster and filet mignon served with grilled vegetables and lemon zest orzo.

 

DESSERT
Mango Panna Cotta
Served with coconut sorbet.

Chocolate Lava Cake
Warm cake with homemade vanilla bean ice cream.

Matcha Cheesecake
With ginger snap crust.

Passionfruit Tart
Finished with basil syrup.

Lavender Crème Brûlée

Flourless Chocolate Torte

Burnt Basque Cheesecake