Overview
⮞ Guests (8)
⮞ Length (67.00 Ft)
⮞ Type (Cat)
⮞ Cabins (4)
⮞ Queen Beds (4)
⮞ Showers (4)
⮞ Heads (4)
⮞ Air Conditioning (Full)
⮞ Generator (2)
⮞ Year Buillt (2022)
Weekly From $59,000 to $70,000 Inclusive
Accomodations
⮞ Crew will take port midship cabin
Locations
⮞ Summer Port : Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (BVI)
⮞ Winter Port : Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (BVI)
⮞ Preffered Pickup : Nanny cay
Specification
Price Details
⮞ BVI Customs fees and cruising permits are included in the rate. Boat Prefers 48hr Turns. Please inquire for 24hr Short Charters Available HOLIDAYS: 2025 Christmas Flat Rate $65,000 inquire about pick up and drop off. 7 night minimum. New Years Flat Rate $70,000 inquire about pick up. 7 night minimum. CHILD DISCOUNTS: Discount Applied First Children 15 and under $500 discount ***must be 15 or under at the time of charter***
Crew Profile
After spending just a few minutes with Hylton and Amy you will pick up on their passion for the ocean. Growing up on the East Coast of South Africa meant their childhoods were both full of outdoor adventures, with family and friends, along the coastline. Hylton and Amy have spent the last 12 years together on the ocean running SCUBA trips, spearfishing trips, whale swimming trips, line fishing trips as well as term and adventure yacht charters. Four of these years were spent living in the remote islands of Tonga in the South Pacific, this has taught them a lot about enjoying and appreciating the simple things in life. What they enjoy most is sharing their passion for the ocean with others, those new to it and those who are already ocean souls like themselves.
Hylton has covered many miles in his sailing career which started off 10 years ago delivering sailing yachts from South Africa to various parts of the world. Hylton is a certified freediver, SCUBA dive master, in-water whale swim guide and RYA yacht master. The minute you meet Hylton you will catch on to his passion for spearfishing, fishing and freediving. His charisma and enthusiasm will make everyone feel at home onboard. He is an extremely competent Captain and in water guide and will be sure to share any knowledge about freediving and spearfishing to those who are interested.
Amy is a certified Rescue SCUBA diver, freediver, in-water whale swim guide and has her honors degree in Marine Biology. Her passion and bubbly personality make her an instant hit with guests. She has completed 2 Atlantic crossings and has thoroughly enjoyed living on and around the ocean for the last 10 years. Through their travels Amy has picked up recipes from the South Pacific, Indonesia, South Africa and the Caribbean that she will share with you during your stay. One of their favourite parts of their lifestyle is being able to selectively catch what they cook and create fresh and delicious meals onboard or over a beach bonfire.
The crew cannot wait to have you onboard. There will be many stories told and laughs had, but most of all they cannot wait to share our beautiful oceans with you.
Growing up in South Africa near the ocean, Danika was always drawn to the allure of the sea. But it was her upbringing in the service industry that taught her the value of creating exceptional experiences for others.
Her journey took a turn when she landed a job on a yacht in Europe attending the Super yacht cup. She was swept up in the adventure and excitement of life at sea. As she honed her skills on yachts, Danika discovered a passion for adventure and a love for the freedom that came with life on the water.
She decided to move to the BVI and try out a completely different experience, this is what truly captured her heart. The island life, with its vibrant culture and stunning natural beauty, stole her soul. Danika began to appreciate the joy of connecting with others and creating unforgettable experiences for her guests.
Now, as Danika continues on her journey, she is dedicated to merging her love for adventure, service, and the ocean. She aims to inspire a sense of wonder and awe in all those around her.
Hylton Wessels
MARITIME QUALIFICATIONS
- PADI Rescue Diver
- PADI Dive Master
- PADI Enriched Air Diver
- Royal Yachting association / MCA Coastal Yacht Master, with Endorsement (2026)
- SAMSA First Aid at Sea level 1
- STCW certified
- Personal Safety, Social Responsibility with Survival Techniques
- Personal Safety Training
- ICASA VHF & SSB Restricted Radiotelephone Operator (Marine)
- SSI Level 2 Freediving Certification
- DAN First Aid & Oxygen Administration
- Certified Tongan Whale Swim Guide (2023)
Amy Wessels
QUALIFICATIONS
-In-Water Whale Guide Certification
-STCW 95 Safety at Sea Course
-Freediving Course Level 1
-PADI Rescue Diver Certificate, Tonga 2016
-PADI Advanced Open Water Certificate,
Danika Willows
Maritime Qualifications
STCW 2010 Basic Safety Training
Superyacht Culinary certification (SYCA Chef)
PYA Guest level 1 Course
All service styles
Floristry and table presentation
Cocktails and mixology
Wine and food pairing, basic wine knowledge
ENG 1 medical examination certificate
Powerboat Level 2
Sample Menu
SAMPLE MENU by Amy Wessels
WAKE UP TO WONDERFUL:
BREAKFAST BURRITOS
Scrambled eggs, honey glazed ham, cheese and peppers rolled into a burrito and grilled to perfection. Served with an arugula, avocado and oven roasted cherry tomato salad.
SWEET INDULGENCES
Fluffy pancakes or waffels topped with fresh berries, maple syrup and a home-made berry sauce.
EGGS BENEDICT STACK
Lightly toasted English muffins topped with fresh baby spinach, two eggs, crispy bacon and avocado slices, drizzled with home-made hollandaise.
BERRY PARFAIT
Granola and nut clusters served with Greek yogurt, fresh berries and drizzled with raw honey. Coconut flakes, cinnamon, chia seeds and home-made berry sauce served on the side for extra toppings.
BREAKFAST FRITTATA
Cheddar cheese, red pepper and baby spinach baked frittata served with home-made sweet potato hash browns, delicious bacon and fresh avocado slices.
CLASSIC FRY UP
Two fried/scrambled eggs served with maple breakfast sausage links and grilled mushrooms. Whole grain toast served on the side with a variety of jams and spreads.
SCRUMPTIOUS MID-DAY PAUSE
SURF AND TURF ISLAND SKEWARS
Teriyaki glazed shrimp, pineapple and pepper skewers, chargrilled to perfection on the BBQ. Served with an orzo pasta salad.
BYO BURGERS
Build your own island burgers with sesame topped fresh buns, home-made beef patties, cheese slices, grilled pineapple slices, shredded lettuce, tomato slices and caramelized red onions. A variety of condiments available to add to your burger
FIESTA OF FLAVOR
Breaded shrimp and crispy beer battered fish tacos, served with a toasted sesame seed and mango coleslaw, a fresh salsa, guacamole and tortilla chips.
AHI TUNA SALAD
Sesame seared tuna, served on a balsamic tossed arugula salad, topped with slithered almonds, pickled ginger, green seaweed salad and wasabi mayonnaise. Served with garlic bread slices and Amy’s home-made tuna sauce.
PULLED PORK PITAS
Slow roasted pork tenderloin shredded and mixed with home-made BBQ sauce. Served in a grilled pita along with shredded coleslaw and topped with fresh cilantro.
KARIZMA STYLE CRAB CAKES
Home-made lump crab cakes, served with a quinoa and arugula salad and grilled, buttery corn on the cob.
AFTERNOON REFRESHMENTS
PROSCUITO WRAPPED PEARS
with arugula and a balsamic pomegranate reduction
GARLIC AND PARMESAN MUSSELS
grilled in their shells and topped with fresh cilantro
OTA IKA
a Tongan-style ceviche with coconut milk, fresh herbs and lime
CHARCUTERIE CHEESE BOARD
with a variety of cheeses, cold meats, nuts and dried fruit
STUFFED MUSHROOMS
topped with cheese and grilled
LOBSTER EGG ROLLS
home-made with pickled ginger, wasabi and soya sauce
ALFRESCO EVENINGS
THAI CHICKEN CURRY
Tender, boneless chicken breast simmered in an aromatic Thai green coconut curry sauce, infused with ginger and lime zest. Served over a bed of fluffy jasmine rice with stir fried vegetables, a crispy poppadum and a generous handful of fresh cilantro.
PAN SEARED MAHI
Fresh locally caught Mahi Mahi seared golden-brown and served on a bed of mash potatoes with lightly seasoned assorted roasted vegetables. Finished with a drizzling of lemon, butter, garlic and caper sauce.
LOBSTER CABONARA
Linguine pasta tossed in caramelized red onions, parmesan, freshly ground black pepper and smoke salt crystals. Served with melt-in-your-mouth garlic bread.
BBQ NIGHT
A family style meal of marinated slow roasted baby back ribs and chargrilled BBQ steaks, served with twice baked potatoes and a hearty eggplant parmesan.
OVEN ROASTED LAMB
Rosemary and garlic rubbed rack of lamb, roasted to perfection and served on a bed of garlic sautéed potatoes with blistered green beans and broccolini. Finished off with a red wine and balsamic reduction.
PERFECTLY SEARED SALMON
Salmon fillets pan seared with dill, garlic and butter and served on a bed of coconut rice with roasted asparagus spears.
SCRUMPTIOUS DESSERTS
BERRY CRUMBLE PIE
with French vanilla ice cream, drizzled with a home-made berry sauce.
KEY LIME CHEESECAKE
with a graham cracker crust
DECADENT CHOCOLATE BROWNIE
with ice cream and sliced strawberries
DATE TRUFFLES
rolled in coconut and served with a Karizma-style Bushwhacker shot
DESSERT BOARD
with coconut macaroons and chocolate drizzled strawberries
PINEAPPLE UPSIDE DOWN CAKE
freshly baked and sprinkled with cinnamon and coconut
ISLAND COCKTAILS
PAINKILLER
Rum, pineapple juice, orange juice and coconut cream topped with freshly grated nutmeg
PINA COLADA
Rum, pineapple juice and coconut juice
DARK N’ STORMY
Rum, ginger beer and bitters
GINGER MOJITO
Rum, simple syrup, club soda, freshly grated ginger, lime juice and fresh mint
ROSEMARY GIN
Honey and rosemary simple syrup, gin, lemon juice, tonic water
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