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

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 - $139,000/week + all other expenses Low Rate - $119,000/week + all other expenses Repositioning fee may apply to charters embarking in St. Maarten, if the vessel needs to travel from the Virgins for pickup. For the holiday season, Just Enough will waive the repo fee to St. Maarten for charters of one week or longer. Christmas week should be Dec 19 - 26 and New Years Dec 28 - Jan 4 APA of 35% applies to all charters. Crew gratuity is customarily 15% - 20%. High rate applies to charters including Thanksgiving, Hanukkah, Christmas, New Years, Valentine’s Day, Easter, Memorial Day, Independence Day, and Labor Day. 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. Summer Base Port: St. Thomas, USVI Summer Operating Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) Winter Base Port: St. Thomas, USVI Winter Operating Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) Location Details: Just Enough is based in St. Thomas at Yachthaven Grand, and is licensed to also charter in the British Virgin Islands. For the holiday season, Just Enough will waive the repo fee to Saint Martin for charters of one week or longer.

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 SEAN - South African
Languages: English
Sean is a highly experienced South African chef with a true passion for creating memorable dining experiences at sea. Having owned and managed restaurants before moving into yachting, he brings a wealth of culinary knowledge and versatility, delivering refined international cuisines tailored to every guest’s taste. Sean is known for his meticulous approach to cleanliness and organization in the galley, as well as his calm, positive presence in high-pressure environments. A natural team player, he thrives on collaboration with crew while ensuring every meal is both beautifully presented and deeply satisfying. Dedicated, creative, and hardworking, Sean consistently raises the standard of hospitality onboard.

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.

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.

CHIEF STEW CARMEN - Australian
Languages: English
With nearly two decades in yachting since 2007, Australian-born Carmen has mastered the art of running a flawless interior. Armed with Purser Training, a Business Administration diploma, and even Fashion Design credentials (your uniform emergencies are covered), she brings serious skills to every aspect of yacht hospitality.
Carmen’s superpower? Making five-star service look effortless while juggling accounts, inventory, event planning, and crew management like a pro. Her attention to detail is legendary, her organization game is unmatched, and her laid-back Aussie warmth keeps both guests and crew happy.
When she’s not perfecting life aboard Yacht Just Enough, you’ll find Carmen landscaping her Antigua property, painting, cooking up a storm, or playing guitar and ukulele. She also never turns down a game of tennis.
Bottom line: Carmen knows what you need before you do, and Yacht Just Enough is lucky to have her.

2ND STEW GRACE -
Languages: English
Grace Bellavia is a vibrant and adaptable yacht stewardess currently working aboard Just Enough, where she brings energy, creativity, and a “can-do” spirit to the crew. With a love for hospitality and an eye for detail, she thrives in making guests feel at home while keeping operations smooth behind the scenes. Grace is known for her upbeat personality, infectious laugh, and ability to turn even the busiest days into a team-building adventure. Whether she’s crafting elegant table settings, pairing the perfect wine, or capturing moments through her photography, she approaches every task with enthusiasm and care. Outside of work, she’s passionate about fitness, travel, and life by the water — always ready for the next adventure with a smile.

3RD STEW JAIMIE -
Languages: English
Jaimie is a dedicated stewardess with a strong background in hospitality and a well-rounded skill set that spans service, interior, and galley support. Adept at silver service, elegant table settings, bartending, and event décor, she takes pride in creating memorable guest experiences with a polished yet welcoming touch. Beyond service, Jaimie excels in housekeeping, provisioning, and crew cooking, always bringing adaptability and attention to detail to every task. Known for her reliability, positive attitude, and strong teamwork, she thrives in high-pressure environments and ensures smooth operations onboard. With her warm personality and creative eye, Jaimie is an asset to both guests and crew alike.

Sample Menu

DAY 1

Breakfast

• Eggs Royale (spinach & smoked salmon) with hollandaise on toasted muffin
• Pastries
• Tropical fruit platter
• Granola & yoghurt
• Homemade fruit purée

Lunch

• Grilled lamb kofta
• Grilled halloumi salad
• Couscous salad with figs, almonds & sundried tomato relish
• Baked eggplant with tomato chutney filling

Dinner

• Confit duck phyllo money purse with fried leek, satay-infused salad & orange dressing
• Seared tuna steak on wasabi sweet potato purée, with edamame & miso-glazed carrots

Dessert

• Matcha coconut panna cotta with lavender syrup

DAY 2

Breakfast

• Leek & chive omelettes with tarragon chicken
• Muffins
• Tropical fruit smoothies
• Overnight chia & oat cups
• Fruits & berries

Lunch

• Linefish of the day pan-fried with caper butter
• Italian potato salad
• Broccoli & almond salad with parmesan croutons
• Rocket & bocconcini salad

Dinner

• Moroccan grilled prawns on arugula couscous with cilantro dressing
• Beef fillet rolled in dukkah with port wine sauce on cumin potatoes with grilled peppers & balsamic reduction

Dessert

• Dark chocolate & orange infused tarts with rose water cream

DAY 3

Breakfast

• Asparagus & Emmental cheese frittata with garlic aioli
• Quinoa & mango salad
• Tropical fruit platter
• Sundried tomato jam
• Ouma bread

Lunch

• Tomato-baked linefish with prawns
• Oven-roasted vegetables
• Artichoke, basil & goat’s cheese salad
• Confit-garlic–infused savoury rice

Dinner

• Baby marrow carpaccio with crispy basil, anchovy & feta
• Herbed rack of lamb with jus
• Mustard-infused mashed potatoes
• Sautéed green vegetables

Dessert

• Crème brûlée with raspberry-infused ice cream

DAY 4

Breakfast

• French toast with maple-glazed bacon
• Cheese platter
• Tropical fruits
• Stewed fruit yoghurt cups
• Avocado & heirloom tomato platter

Lunch

• Seafood platter
• Herbed new potato salad
• Spinach & feta stuffed butternut
• French salad
• Garlic & herb butter sauce

Dinner

• Prawn & kiwi fruit risotto
• Slow-cooked lamb shanks with pilaf rice
• Charred Brussels sprouts
• Oven-roasted vine tomatoes

Dessert

• Deconstructed lemon tart

DAY 5

Breakfast

• Rösti mushroom stack with crispy Parma ham
• Smoked salmon platter with dill sour cream
• Tropical fruit platter
• Candied ginger & blue cheese board
• Melba toast

Lunch

• Truffle aglio e olio pappardelle
• Cranberry & brie bake
• Parmesan & heirloom tomato salad
• Pear, blue cheese & walnut salad

Dinner

• Chilled beetroot & avocado soup
• Chicken fillet poached in duck fat with seared scallops & champagne velouté
• Mushroom polenta
• Smoked paprika corn purée
• Butter-grilled mange tout

Dessert

• Pears poached in white muscadel with honey-infused mascarpone

DAY 6

Breakfast

• Red shakshuka
• Toasted flatbreads
• Baba ghanoush
• Mint-infused Greek yoghurt
• Macerated fruits

Lunch

• Pulled lamb shoulder gyros with roasted eggplant
• Traditional Greek salad
• Tzatziki
• Hummus
• Pickled cucumber salad

Dinner

• Zucchini roulade with tuna tartare & cream cheese
• Surf & Turf: grilled lobster tails & beef fillet with herbed butter sauce
• Duck fat roasted potatoes
• Blackened asparagus

Dessert

• Pear & blueberry crumble with duck egg crème anglaise

DAY 7

Breakfast

• Poached salmon with poached eggs & caviar
• Pistachio, blueberry & yoghurt cups
• Tropical fruit platter
• Crumpets
• Cheese plate

Lunch

• Cajun linefish on fruit salsa with curry-infused sauce
• Lemon-infused pilaf rice
• Chopped house salad with nuts & fried tofu

Dinner

• Panko-crumbed pork neck on Asian slaw with sesame dressing
• Cured & seasoned grilled duck breast on stir-fried greens with ginger-garlic soy dressing
• Wasabi mash

Dessert

• Miso-infused sticky tart with green tea foam