Overview

⮞ Guests (11)

⮞ Length (141.00 Ft)

⮞ Type (Power)

⮞ Cabins (5)

⮞ King Beds (2)

⮞ Queen Beds (2)

⮞ Showers (5)

⮞ Heads (5)

 

 

⮞ Air Conditioning (Full)

⮞ Smoking Area (Outside)

⮞ Generator (yes)

⮞ Year Buillt (2012)

Accomodations

⮞ Soft goods refit and update 2024
New sofas and throw pillows in main salon and skylounge
new art throughout
new exterior cushions and throw pillows
new sun shades
new tender
new waterslide
new cutlery, china and glassware,
new beach towels
new table linens
new galley
new fridge/freezers
new exterior paint
Starlink

Locations

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

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

⮞ Preffered Pickup : St. Thomas, USVI

Specification

Price Details

⮞ High season rates apply to New Years, Easter, Memorial Day, Independence Day, Labor Day, Thanksgiving and Christmas, unless otherwise noted. For less than a week please divide the weekly rate by 6 35% APA is standard High Rate - $149,000/week + all other expenses Low Rate - $139,000/week + all other expenses Tax Status: Commercial yacht Please note that Hurricane Season is June - November and contracts during this time will require a Hurricane Addendum addressed by all parties.

Crew Profile

CAPTAIN CHRIS - American
Languages: English
With 25 years in the yachting industry, Chris brings a wealth of global experience to JUST ENOUGH.Having worked on super-yachts around the world, he leads with a steady hand and a warm heart.Deeply committed to both his guests and crew, Chris fosters a welcoming, family-like atmosphere onboard, ensuring every journey is safe, seamless, and memorable.

CHEF CLAIRE - South African
Languages: English
Claire was born in South Africa, after school she was drawn to the service industry. After running huge night clubs and becoming an alcohol rep she decided she needed to travel the world and realized her love for the service industry would fit perfectly into the yachting industry. She has been in yachting for 15 years and worked on many well known boats. Claire discovered her true love for cooking on yachts whilst working with some of the best chefs in the world. After starting to cook on boats she left the stewardess side and has since been cheffing on charter boats for the last 6 years wowing guests with great flavors and different cuisines from around the world.

CHIEF OFFICER JP - South African
Languages: English
With contagious energy and a passion for exploration, JP has spent the past decade traveling the world, inspiring others along the way.A former rugby player, JP’s global journey began with four years of international competition, building resilience and camaraderie. With over 10 years of experience as a personal trainer, including a year on cruise ships, JP has helped countless individuals reach their fitness goals, both on land and at sea.For the past five years, JP has found his true calling in yachting, steadily rising through the ranks and earning a reputation as a reliable, skilled professional. Having visited 39 countries, he embraces each adventure—whether hiking, diving, or exploring new cultures—with unrelenting enthusiasm.Known for his “can-do” attitude and drive to uplift others, JP leaves a positive mark wherever he goes.

CHIEF ENGINEER DYLAN - South African
Languages: English & Afrikaans
Meet Dylan, our South African Chief Engineer, whose mechanical and electrical expertise keeps JUST ENOUGH operating flawlessly. With a background in diesel/petrol mechanics and extensive maritime experience, he excels in troubleshooting, hydraulics, automation, and welding. Focused on preventative maintenance and safety, Dylan ensures peace of mind for guests and crew alike. Whether managing systems or driving tenders through Caribbean waters, his dedication, problem-solving, and cost-control skills make him a vital part of the team. His love for the sea and island culture fuels his mission to deliver an unforgettable charter experience.

CHIEF STEW HALEY -
Languages: English
Hi! your go-to golden retriever-human hybrid with a passion for the ocean, themed table settings, and making people smile.With a year of whirlwind yachting experience that includes everything from managing a team of stews on a busy charter boating Sydney to crossing the Atlantic on a 92m private yacht (yes, I did stow all the things so they didn’t go flying!), I’ve truly fallen in love with this wild, wonderful world of yachting.I’ve been called the “crew mom” thanks to my nurturing energy, stash of emergency snacks, and constant check-ins to makes sure everyone’s okay. I thrive on delivering over-the-top service with a splash of sparkle — whether it’s curating personalized cocktails , planning a surprise themed dinner night.When I’m not serving guests or reorganizing laundry rooms with the precision of a Swiss watchmaker, you can find me chasing sunsets, diving coral reefs, or doing my best dolphin impression off the swim platform. I bring a strong work ethic, high attention to detail, and a heart full of excitement — and I’m ready to bring the good vibes!

BOSUN ADAM -
Languages: English
Adam has spent 10yrs in the Super-yacht industry having travelled the Mediterranean,Caribbean, Central America and the Middle East extensively working his way up to 2nd Officer in the process. Adam has a love of many sports especially dingy sailing, offshore fishing, rugby and field hockey which he competed in widely nationally when younger. Away from Yachting Adam comes from a large farming background from the rolling hills of centralEngland where he works and competes in many country sports when not working on boats.

2ND STEW TAYLOR -
Languages: English
Equal parts service pro, party planner, and professional sparkle spreader. With years of experience wrangling florals, fenders, and flaming sambucas (not all at once… usually), I specialize in turning yachts into floating five-star experiences. From themed karaoke nights to silver service soirées, I bring a sharp eye for detail, a soft spot for fun, and a steady hand with a cocktail shaker. Whether I’m fluffing pillows or running trivia night, I’m here to keep things smooth, seamless, and just the right amount of extra!

DECKHAND RAYNO -
Languages: English
Hey folks, welcome aboard—stoked to have you with us! I’m Rayno de Wet, your deckhand for this trip. I come from a pretty hands-on background—spent over a decade managing drilling operations and another 16 years in the fitness world. So yeah, I’m all about staying sharp, staying active, and making sure things run smooth out here. Whether it’s setting up water toys, helping you get settled, or keeping the deck looking tight—I’m here to make sure you have an awesome time and everything’s taken care of behind the scenes.

3RD STEW EILEEN - Canadian
Languages: English, Spanish & French
Eileen brings a unique blend of marine biology knowledge, trilingual communication, and infectious enthusiasm to JUST ENOUGH. Equally skilled on deck and in the interior, she enhances guest experiences with fascinating marine insights and impeccable service. A passionate surfer and ocean lover, Eileen lives and breathes maritime life. Her vibrant energy, creativity, and love for personalized service make her a perfect fit for the Caribbean’s relaxed charm.

Sample Menu

BREAKFAST

                *All breakfasts include a fruit platter, yogurts, pastries, fresh juice, smoothies, coffee, teas and cereals.                                                                                                                                                                                                                                         Toasted Sourdough Bread with Smashed Avocado, Feta with Crispy Bacon                                                                                                                                                                                                                             Eggs Benedict with Creamy Hollandaise Sauce & Canadian Bacon
                                                                                                                                                                                                                     Chocolate Chip & Classic Pancakes served with Canadian Maple Syrup & Crispy Bacon                                                                                                                                                                                                                                                    Brioche French Toast with Vanilla Chantilly Cream and Fresh Berries                                
                                                                                                                                                                                                   Breakfast Pizza made with a Croissant crust, Free-Range Eggs, Cheese, Sausage, Siracha & Sundried Tomatoes                                                                                                                                                                                             Smoked Salmon, Capers, Pickled Onions, Sliced Cucumber, Lemon zest with whipped Cream Cheese & Chives                                                                                                                                                                                          Homemade Cinnamon rolls with Cream Cheese Frosting

LUNCH

             Macadamia Nut & Coconut Crusted Mahi Mahi with Coconut Beurre Blanc, Jasmine Rice and Mango Coulis                                                                                                                                                                                         Chicken Ceasar Salad, Sausage, Pepperoni, Salami & Red Pepper Flatbread, Pepperoni Flatbread,
                                                               Arugula Proscuitto Burratta Flatbread                                                                                                                                                                                                                               
                               Teriyaki Salmon Poke Bowls, Seaweed Salad, Edamame, Spicy Siracha Mayo & Sesame                                               

                         Truffle Burger, Balsamic Glaze Mushrooms, Truffle Ailoi Sauce served with Crispy French Fries                                                                                                                                                                                                                      Black Fish Tacos, Corn Tortillas, Jalapeno Cilantro Lime Sauce, Pico de Gallo & Cotija Churros
                                                                                                                                                                                                                              Greek Salad, Hummus, Tzatziki, Homemade Pita, Falafel, Grilled Souvlaki & Baklava                                                                                                                                                     
                      Coconut Curry Chicken, Spring Rolls, Peanut Chicken Satay & Thai Salad

STARTERS

                                                                                     Miso Soup                                                                                    

                 Beet, Artichoke Hearts Salad with Heirloom Carrots, Mandarins, Sliced Brie & Red Wine Vinaigrette                                                                                                                                                                                    
                                                   Wedge Salad with Candied Bacon & Blue Cheese Dressing                                                                                                                                                                                                                                                 Watermelon, Avocado, Mint & Feta Salad

                                                   Pumpkin Tortellini with Goats Cheese & Sage Beurre Sauce                                                                                                                                           
Creamy Lobster Bisque 

Burratta with Tomato, Basil & Pistachio Pesto & Homemade Focaccia

MAINS

                                      Various, freshly rolled Sushi Rolls, Seared Sesame Ahi Tuna & Seaweed Salad                   

            Italian Meatballs &  Al Dente Carbonara sprinkled in freshly Ground Pepper and Grated Parmigiano Cheese                                                                                                                                                                                     Oven grilled Ribeye, served with Butternut Purée, Garlic Confit Baby Potatoes drizzled in a
                                                                          Rosemary and Balsamic Glaze                                                                                                                                                                                                                                                          
Grilled Fillet Mignon, Torched Jumbo Shrimp, Hasselback Fondant Potatoes with Bernaise Sauce and sautéed Broccolini

    Herb Crusted Rack of Lamb, Lemon Grilled Asaparagus, Carrots & Roasted Potatoes served with a Romesco Sauce                                                                                                                                            
                   Braised Beef Shortrib served on top of Potatoe Purée with grilled Carrots & Sherry Reduction Sauce        

Mahi Mahi, Goats Cheese Pistachio Pesto with Celery Root Pea Purée, Asparagus with Vanilla Bean Burra Blanc

DESSERT

                                                                            Tempura Cheesecake                                                                                                              

                                                                            Salted Caramel Soufflé                                                                                                                                                          
                         Lemon Curd Sable with Toasted Honey Meringue, Dehydrated Lemons served with Raspberry Coulis                                                                                                                                                  
Tiramisu

                                    Caramelized Banana Fosters drizzled in Spiced Rum Sauce served with Vanilla Bean Ice Cream                                                                                                                                           
                                                    Crème Brûlée served with Raspberry Coulis                                    

Decontructed Carrot Cake with Cream Cheese Chantilly, Candied Carrots & Praline Walnuts

Menu by Chef Christiana McClure