Overview

⮞ Guests (8)

⮞ Length (64.00 Ft)

⮞ Type (Cat)

⮞ Cabins (4)

⮞ Queen Beds (4)

⮞ Showers (4)

 

 

⮞ Air Conditioning (Full)

⮞ Smoking Area (Stern only)

⮞ Generator (Onan 17.5 KW)

⮞ Year Buillt (2018)

Accomodations

⮞ 4 queen cabins with ensuite bathrooms

Locations

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

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

⮞ Preffered Pickup : Village Cay

Specification

Price Details

⮞ Christmas 2025 and New Years 2025/26 - Up to 8 guests $49,000 all-inclusive. Christmas week to end by December 27th. New Years to start no earlier than December 28th. No USVI ports please Inquire for less than 5 nights BVI Cruising Permits and License included. Other locations fees will be extra.

Crew Profile

MEET YOUR CAPTAIN

CAPTAIN ANDREW SMITH

Andy's lifelong passion for the ocean began with surfing, which led him to a career on the water. As a former junior professional surfer, I’ve traveled the world searching for the perfect wave and still love to chase swells when I can. With 7 years of experience as a charter captain of catamarans in the Caribbean, Andy enjoys showing guests the beauty of the ocean, whether it’s finding the perfect snorkeling spot or reeling in a big catch.

Before becoming a charter captain, Andy started his maritime career as a delivery captain, crossing both the Indian and Atlantic Oceans. This extensive experience has shaped his approach to navigation and adventure at sea. Off the water, he is passionate about Japanese carpentry and enjoys building furniture, a craft that mirrors his patience and precision on the water.

With a love for the sea, a wealth of sailing experience, and a desire to create unforgettable experiences, Andy looks forward to making your charter one to remember.

CHEF ELIANE DRAGUET

Eliane Draguet grew up in Marbella, a seaside town in southern Spain. Her father is a captain and does sailing day charters in the Mediterranean, so she has always been connected to the sea and loves to be surrounded by water.
She studied Gastronomy and Culinary Arts at the Basque Culinary Center in the Basque Country, the heart of Spanish gastronomy, a university founded by Spain's most renowned chefs and considered one of the best culinary schools in Europe.
During those four years of training, she also did internships in different types of restaurants. Monkey Club in Puente Romano (Marbella), Agrikultur in Stockholm (1 Michelin star), Skina (2 Michelin stars), Baest in Copenhagen, etc.
Her love for the sea made her complete the necessary training to become a boat chef with the idea of working on a boat like her father.
An adventurer and traveler, the fact that she comes from a Belgian, Spanish and American family and her international background make her an affable person who is open to investigating new culinary options from anywhere else in the world. She has already done so in the Mediterranean, around Croatia, Albania and Montenegro and is now looking forward to welcoming and delighting customers in the British Virgin Islands.


STEWARDESS BRENDA LIMA

Born in Brazil, Brenda moved to St Kitts & Nevis when she was 6 years old. With a childhood spent in the beauty of the Caribbean, she instantly grew a passion for being out on the water & in the outdoors. This has transitioned into Brenda’s adult life, as now life is centered around being on the water, paddle boarding, kayaking, swimming, snorkeling, you name it. Brenda also enjoys staying active & exercises regularly. Living in different countries throughout the years & and traveling extensively in her personal time as well as for work has given her insight into other cultures & the chance to meet so many new people. This has taught her great communication skills and the ability to build strong bonds in her work and daily life. Brenda is very outgoing and loves working as part of a team. She is also very capable of working on her own and taking initiative.



Crew are fully vaccinated for COVID 19

Sample Menu

 

SAMPLE MENU: CHEF ELIANE DRAGUET

BREAKFAST

Everyday buffet:

• Fruit seasonal plater
• Cheese and ham platter
• Pastries variety
• Natural yogurts (granola, cereals, nuts)
• Toasts (butter, jams, tomato, avocado)
• Eggs

Special of the day:

• French toasts with raspberry jam and honey.
• Scrambled eggs with bacon and salad.
• Pancakes with maple syrup and blueberries.
• Eggs benedict toasts.
• Spanish toast with olive oil, tomato and Iberian ham.
• Smoked salmon toasts with avocado and crème fraiche.
• Natural yogurts with granola, nuts and fresh fruits.

LUNCH 

HORS D’OEUVRES

• Iberian ham croquettes.
• Fried artichokes with anchovy mayo.
• Cheese board with nuts and homemade jam.
• Vietnamese rolls with tahini and peanut cream.
• Tempura langoustines with spicy mayo and soy sauce.
• Spinach and goat cheese quiche.
• Anchovy and boquerones toasts

DINNER (3 COURSES)