Overview

⮞ Guests (8)

⮞ Length (55.00 Ft)

⮞ Type (Cat)

⮞ Cabins (4)

⮞ Queen Beds (4)

⮞ Showers (4)

⮞ Heads (4)

 

 

⮞ Air Conditioning (Full)

⮞ Smoking Area (Transom steps)

⮞ Generator (Yes)

⮞ Year Buillt (2020)

Accomodations

⮞ 4 Queen cabins with ensuite bathroom.
The port aft cabin is a master cabin - much larger than the others. It has two entrances. One entrance enters from the sugar scoop and the other off the salon.

Locations

⮞ Summer Port : Caribbean Virgin Islands (US/BVI), Caribbean Windwards, 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, St. Thomas, USVI

Specification

Price Details

⮞ BVI: Yacht is able to charter in the BVI ST. Thomas pick-up and drop-off ST VINCENT AND THE GRENADINES Yacht is available for charter in ST. Vincent and the Grenadines August 1 - August 22, 2025 MINIMUM NIGHTS: 4 LESS THAN 7 NIGHT CHARTER RATES: For 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights. SLEEP ABOARD:1/2 the daily rate. Dinner ashore at client's expense. Includes; boarding after 4pm, welcome cocktail and breakfast the next morning and early start. TURN AROUNDS: 48-hour turns are standard HALF-BOARD OPTION: $150 discount per person Includes; 7 breakfasts, 4 lunches & 3 dinners, all other meals to be eaten ashore at client's expense. LOCAL FARE OPTION: $75 discount per person Includes; 7 breakfasts, 5 lunches & 6 dinners, all other meals to be eaten ashore at client's expense. HOLIDAY RATES: XMAS: Flat rate $38,000. Must end no later than Dec 27th. NEW YEARS: Flat rate $40,000. Must begin no sooner than Dec 28th. CHILDREN'S DISCOUNT: $200 discount per child under aged 12 up to a max of 3 children.

Crew Profile

MEET YOUR CREW:
Captain: Per Pertoft
Chef: Maddy Brown


From a young age, Per developed a deep passion for the ocean, spending vacations by the Swedish coastline where he learned to sail and race dinghies. He expanded his love for watersports to include kitesurfing and surfing. Over the past 15 years, he has owned and sailed a sailboat around southern Sweden, continuously honing his skills and deepening his connection to the sea.
After earning degrees in Entrepreneurship and Innovation, as well as Economics, Per transformed his oceanic passion into a career. He began as a kitesurfing instructor before moving into the maritime charter and delivery industry, amassing valuable experience. His career spans various roles within yacht sailing, from competitive sailing in his youth to managing private and flotilla charters. He has worked on flotilla charters with more than 80 vessels, handling guest management, overseeing skippers, providing flotilla instructions, planning routes, and stepping into leadership roles as a lead skipper.
In addition to his maritime pursuits, Per is a professional kite instructor with extensive experience as a Kitesurf and Wing foil instructor. His hospitality experience includes bartending, where he refined his mixology skills. Per is fluent in Swedish, German, and English, with proficiency in French and Spanish.
At 29 years old, he brings a wealth of experience and a strong background as a yacht captain, eager to contribute to exceptional guest experiences and operational excellence.

Madeline brings an adventurous spirit to everything she does. She’s studied abroad, worked and lived in Mexico, Puerto Rico, France & Cuba. While living in Puerto Rico she had the opportunity to sail around the USVI’s and BVI’s. She fell in love immediately with all of the wonders that the Caribbean has to offer.
She has an affinity for Caribbean culture and history and has a passion for cooking and hosting culinary experiences. Besides sailing, Madeline earned her Master of Fine Art in Photography while collaborating with artists in San Francisco and Cuba. She is eager to continue to explore the Caribbean and share in all it has to offer for her 3rd season.
She has worked widely in the hospitality industry and loves to host friends new and old.

This dynamic crew is excited to be on Big Nauti and look forward to welcoming you aboard, showing you the wonders of the Virgin Islands and creating memories to last a lifetime!


CREW FOR 2025/26 SEASON

Captain: Per Pertoft
Nov 1, 2025 - Jan 10, 2026
April 11 - July 11, 2026

Captain: Sam Crone
Jan 10 - April 11, 2026
July 11 - Aug 31, 2026

Captain: Sam Crone
Rotational Captain
Sam grew up in New Zealand, spending most of his time sailing and diving from a young age he has developed a deep understanding of the ocean.

Sam served in the Royal New Zealand Navy for 10 years as a naval officer specializing in navigation. He has been deployed to many corners of the globe and continues to explore by the sea.

In his own time, Sam loves to dive, surf and kitesurf. As a dive master, having dived many places throughout Indonesia, Caribbean and pacific, and a sailing instructor, he is keen to take his exploration of the sea both above and below the surface.

Sam draws pleasure from making people happy, this gives him an edge to providing world class experiences for all his guests. Sam has been a charter captain for 4 years and is passionate about showing his guests what he loves, and he looks forward to making life long memories with you.



Chef: Maia Gifford
Full time

Maia's Bio:
Maia grew up in a small town north of Boston, Massachusetts in a family of entertainers. Whether it was hosting extended family for Christmas Eve dinner, gathering neighbors to watch sports events, or welcoming friends for a homemade brunch, something was always going on at the Gifford house. Any good party is never complete without the food and Maia was taught from a young age that homemade is always best. Her parents ignited a desire to learn to make anything from scratch and to try to replicate favorite dishes from trips abroad.

After graduating from Worcester Polytechnic Institute with an Environmental Engineering degree, Maia hoped for something more than the typical 9-5 desk job that her degree promised and decided to take some time off to explore the world. While searching for a way to affordably travel Europe for the summer, Maia stumbled upon a position as a yacht chef. This job combined her love for cooking and entertaining with her desire for adventure and spontaneity. What was meant to be one summer turned into four years of working charters in the Mediterranean, Caribbean, and French Polynesia. In each new location Maia has learned new skills from locals and fellow yacht chefs that she’s excited to bring to you on charter.

Sample Menu

MADDY'S SAMPLE MENU

Breakfast Offerings 

Brioche Breakfast Sliders

Soft brioche rolls filled with creamy scrambled eggs, aged cheddar, and caramelized onions, served with a medley of seasonal fresh fruit.

Lobster & Bacon Eggs Benedict

Butter-poached lobster and crispy applewood bacon atop toasted English muffins, crowned with a silky hollandaise.

Savory Breakfast Pastries

Flaky pastries filled with farm-fresh eggs, bacon, and melting cheese, oven-baked to golden perfection.

Huevos Rancheros

Sunny-side-up eggs layered over crisp tortillas with fire-roasted tomato salsa, black beans, and crumbled cotija.

Smoked Salmon Crêpes

Delicate crêpes filled with herbed cream cheese, cold-smoked salmon, and capers, garnished with microgreens and lemon zest.

Crispy Red Chili Tostadas

Crisp corn tostadas layered with eggs, spicy red chili sauce, and avocado crema.

Turkish-Style Poached Eggs

Labneh and chili-infused butter over poached eggs, served with warm, rustic toast.

Mango-Banana Breakfast Bread

Freshly baked tropical fruit loaf served warm with whipped butter and sea salt flakes.

 

Lunchtime Favorites

Ahi Tuna Poke Bowl

Sushi-grade ahi tuna tossed in sesame-soy marinade, served over jasmine rice with edamame, avocado, pickled cucumber, and crispy shallots.

Shrimp & Veggie Spring Rolls

Fresh hand-rolled rice paper wraps filled with marinated shrimp, crisp vegetables, and herbs, served with a spiced peanut dipping sauce.

Mesquite BBQ Chicken Flatbread

Thin crisp flatbread topped with mesquite-grilled chicken, goat cheese, arugula, and a touch of chili honey glaze.

Thai Peanut Chicken Salad

Grilled chicken breast over a bed of crunchy Napa cabbage, shredded carrot, cucumber, and toasted peanuts with a ginger-lime dressing.

Pesto-Grilled Cheese Panini

A decadent twist on a classic—melted mozzarella and crispy prosciutto pressed in artisan sourdough with basil pesto.

Smoky Chili con Carne Bowl

Slow-simmered beef chili served over cilantro-lime rice, garnished with avocado, crema, and crispy tortilla strips.

Gourmet Brioche Burgers

House-ground bacon and gruyere beef patties served on a toasted brioche bun with garlic aioli and pickled onion.

 

Appetizer Assortment

Artisan Charcuterie Board

A refined selection of cured meats, aged cheeses, marinated olives, candied nuts, dried and fresh fruits, with artisan crackers and crostini.

Island Crab Cakes

Golden pan-seared Caribbean crab cakes topped with mango-cilantro salsa, set on a bed of microgreens.

House-Made Guacamole & Pico de Gallo

Vibrant and fresh, served with warm, crisp tortilla chips and a touch of lime zest.

Balsamic Brie Bruschetta

Warm baked brie layered on crostini with a reduction of balsamic glaze and oven-roasted tomatoes.

Feta & Pepper Jelly Phyllo Bites

Creamy feta wrapped in buttery phyllo, baked and topped with sweet pepper jelly.

Beet-Pickled Deviled Eggs

A colorful and tangy twist on the classic, garnished with smoked paprika and micro herbs.

Classic Prawn Cocktail

Poached prawns served chilled with a bold, house-made spicy cocktail sauce.

 

 

Elegant Dinner Entrees

Honey-Garlic Glazed Salmon

Oven-roasted filet with a honey-garlic reduction, served with grilled asparagus and smoked gouda au gratin potatoes.

Seafood Street Tacos

Garlic shrimp and chipotle mahi-mahi wrapped in warm tortillas, topped with pickled red onion, refried black beans, green apple–ginger slaw, and Mexican-style street corn with queso fresco.

Seared Scallops alla Carbonara

Pan-seared scallops atop a bed of creamy spaghetti alla carbonara, with crispy pancetta and parmesan shards.

Filet Mignon & Truffle Potatoes

Center-cut filet mignon grilled to preference, accompanied by rosemary-truffle roasted Yukon golds and herbed ricotta.

Apple-Glazed Pork Tenderloin

Herb-crusted pork with a warm apple cider reduction, served with velvety garlic mashed potatoes and seasonal greens.

Tropical Shrimp Fried Rice

Sweet and savory fried rice served in a fresh pineapple bowl with sautéed shrimp, vegetables, and toasted cashews.

 

Desserts to Delight

Strawberry Limoncello Custard

Silky custard infused with limoncello, topped with mint-macerated strawberries.

Cinnamon-Cayenne Chocolate Chip Cookies

A spicy twist on the classic—crisp-edged cookies with a hint of cayenne warmth.

Salted Caramel Chocolate Pudding

Rich dark chocolate pudding topped with sea salt flakes and a swirl of caramel ganache.

Florida Key Lime Pie

A classic tart-sweet pie with a graham crust and whipped lime zest cream.

Stuffed Medjool Dates

Goat cheese–filled dates with roasted pepitas, drizzled in honey and served warm.

Lemon Bars with Berry Coulis

Buttery shortbread base with lemon curd and a vibrant fresh berry sauce.

Cinnamon Ice Cream Crunch

Churned cinnamon ice cream topped with a butter crunch crumble and caramel ribbon.

 

STANDARD SHIP’S BAR

 Non-alcoholic

 Coke, Diet Coke, Sprite, Ginger Ale, La Croix, Club Soda, Tonic Water, Assorted Juices

Spirits 

Vodka: Tito’s, Smirnoff

Gin: Bombay Sapphire, Tanqueray

Rum: Cruzan, Bacardi

Tequila: Milagro, Herradura

Whiskey: Dewar’s, Jameson

Bourbon: Maker’s Mark, Bulleit

Assorted Liqueurs

Wine

 Red: Cabernet Sauvignon, Malbec, Pinot Noir

White: Chardonnay, Sauvignon Blanc, Pinot Grigio

Rosé, Prosecco

 

Beer

 Corona, Carib, Landshark, Miller Lite, Coors Light, 

Please let your broker know your preferred brands.

 

If you wish to have premium wines and/or spirits of your choice, please notify your broker. Your crew will be happy to source these for you and have them on board when you arrive. These would be at an additional cost to you.