Overview

⮞ Guests (8)

⮞ Length (78.00 Ft)

⮞ Type (Cat)

⮞ Cabins (4)

⮞ King Beds (1)

⮞ Queen Beds (3)

⮞ Showers (4)

 

 

⮞ Air Conditioning (Full)

⮞ Smoking Area (Sugar Scoops Only)

⮞ Generator (Yes)

⮞ Year Buillt (2016)

Accomodations

⮞ Starboard Aft Length 6.5ft Width 4.10ft
Portside Aft. Length 6.5ft Width 4.10ft
Portside Mid Length 6.5ft, Width 4.10ft
Master Length 6.5ft, Width 5.6ft

Locations

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

Specification

Price Details

⮞ Cruising Area • Virgin Islands (USVI & BVI) Base Port • Yacht Haven Grande (YHG) – St. Thomas, USVI • Additional pick-up/drop-off available at American Yacht Harbor (AYH), St. Thomas • BVI ports available on request (Contact us for details) Yacht Status & Operations • Based in St. Thomas, USVI • USVI pick-up/drop-off preferred • BVI pick-ups/drop-offs accepted with advance approval Customs Fees & Cruising Permits • Included Rates & Terms Minimum charter nights • 5-night minimum • Shorter charters considered on request Short-Term Charter Rate Calculations • 6 nights = weekly rate ÷ 7 × 6 • 5 nights or less = weekly rate ÷ 6 × number of nights Sleep Aboard Option Enjoy a relaxed evening onboard before your charter begins. • Offered at 50% of the daily rate • Boarding available after 4:00 PM • Includes snacks, welcome cocktails & continental breakfast • Dinner ashore at guest expense • Excludes Christmas & New Year’s weeks Dining Options – The number of meals listed are based on a 7 night charter Full-Board Plan – Great for guests who want a fully onboard culinary experience • 7 breakfasts, 7 lunches & 7 dinners onboard • Standard plan included in your charter rate Half-Board Plan – Ideal for guests who enjoy dining ashore • 7 breakfasts, 4 lunches & 3 dinners onboard • 3 lunches & 4 dinners ashore (guest expense) • $150 per person discount Local Fare Meal Plan – A taste of Caribbean cuisine • 7 breakfasts, 5 lunches & 6 dinners onboard • 2 lunches & 1 dinner ashore (guest expense) • $75 per person discount Holiday Rates 2026 / 2027 Season Holiday season pricing is full-board only, 7 nights Christmas Week • $59,000 | 2–8 guests • Must end on or before December 26 New Year’s Week • $65,000 | 2–8 guests • May not start prior to December 27 Important Notes • Charter waiver required in addition to standard contract • Please inquire for BVI port availability due to annual limit

Crew Profile

Capt. Sean O’Grady
Captain Sean discovered a love for the ocean at an early age while sailing with his father, setting the course for a lifelong connection to the sea. After a brief time away from the water, he returned to sailing in the San Francisco Bay, where he quickly immersed himself in both racing and charter work.
Since 2018, he has worked with USA76, a former America’s Cup IACC yacht, gaining invaluable experience aboard one of the sport’s most iconic vessels. His maritime background also includes commercial fishing in Alaska, sport fish guiding, and time aboard large private yachts. He later served as both Maintenance Director and Captain for a pair of Santa Cruz 70s in Monterey Bay, where he spent two years overseeing operations and delivering unforgettable sailing experiences.
Now based in the Caribbean, Captain Sean brings his expertise, enthusiasm, and easygoing nature to every charter. He holds a 100 Ton Near Coastal Master License with STCW, Sail, and Assistance Towing endorsements, and places the highest priority on safety, service, and guest enjoyment. His philosophy as a captain is simple: create a fun, relaxed atmosphere where everyone can laugh, connect, and fully embrace the beauty and adventure of island life.




Chef/First Mate Daryl Hanna
Daryl was born in Ohio and raised in South Carolina. He moved to the Virgin Islands at the young age of 23 and has been a resident for almost 20 years now. He made his way through high school and university working in various restaurants in the Palmetto state.

After moving to St. Croix, Daryl built a full-time career as a chef, including a tenure as Executive Chef at Savant—consistently ranked among the Caribbean’s top-ten restaurants—frequented by celebrities and even a former U.S. president while vacationing with his family. During his tenure at Savant, he received numerous accolades:
2017 USA Today Top 10 Restaurants in the Caribbean
2017 Pacific Tribune Exploring Paradise without a Passport
2018 Carib Journal 10 Hottest Tables in the Caribbean
His cooking style can best be described as a fusion between French, Asian and Caribbean cuisine with a little touch of down home Southern

Cooking. It was also at this time Daryl continued his passion for sailing. He has owned multiple sailboats over the years, cruising the Caribbean and traveling the world during the Caribbean hurricane season yearly. Daryl currently holds a USCG 100 ton masters license and many other safety certifications such as Advanced Fire Fighting and Medical Care Provider. An avid fisherman, Daryl loves trolling with a couple of lines out to see what fresh catch he can bring in for guests and whip up some fresh tuna poke or mahi ceviche. He looks forward to helping guests continue to fulfill their dream sailing vacation in the extraordinarily beautiful waters of the Virgin Islands with full bellies, smiling faces and happy hearts!!!

Sample Menu

DAY BREAK
Eggs Benedict
Poached eggs with hollandaise over toasted English muffin.

Croissants with Bacon, Egg & Cheddar
Flaky croissants layered with savory breakfast fillings.

Açaí Smoothie Bowl
Blended açaí with fresh fruit, granola, and coconut.

Pancakes with Chorizo and Maple Syrup
Fluffy pancakes topped with spicy chorizo and sweet maple syrup.

Breakfast Quesadillas & Burritos
Eggs, cheese, and savory fillings wrapped in tortillas.

Smoked Gouda Frittata
Cast-iron baked with sausage, peppers, and onions.

Toasted Bagels with Smoked Salmon
Served with capers and cream cheese.

 

MIDDAY
Yellowfin Tuna Poke Bowl
Marinated tuna with rice, vegetables, and sesame.

Peruvian Mahi Mahi Ceviche
Citrus-cured mahi with onions, cilantro, and peppers.

French Dip Baguette Sandwich
Served with au jus and truffle parmesan fries.

Grilled Sweet & Spicy Chicken Wings
Glazed with tangy-sweet marinade.

Chicken Caesar Salad
Classic Caesar with grilled chicken and parmesan.

Local Arugula Salad
With roasted beets, peppered goat cheese, and candied walnuts.

 

HORS D’OEUVRES
Bonzai Burger
Tuna poke, wakame, and wasabi aioli on fried wonton chips.

Smoked Bacon & Sundried Tomato Bruschetta
Toasted baguette with savory toppings.

Pan-Fried Gnocchi
With romesco sauce and shaved parmesan.

Ground Pork & Chèvre Ravioli
House-made ravioli with creamy filling.

Mahi/Wahoo Ceviche
Fresh catch cured in citrus.

Conch Critters
Fried conch fritters with chipotle-lime aioli.

 

MAIN
Braised Beef Short Ribs
With horseradish whipped potatoes and asparagus.

Pan-Roasted Rack of Lamb
With gnocchi, toasted walnut pesto, and pomodoro sauce.

Duck Two Ways
Seared breast and confit leg with black cherry pan jus.

Blackened Mahi or Wahoo
With chimichurri, saffron risotto, and lemon thyme butter.

Seared Yellowfin Tuna
With white miso-honey broth and herb vegetable rice noodles.

Lazy Lobster
With toasted coconut jasmine rice and grilled broccolini.

Grilled Chicken Thigh Tikka Masala
With chickpeas, carrots, russet potato hash, and fresh herbs.

 

DESSERT
aKey Lime Pie
Tangy lime custard with whipped cream.

Frozen Peanut Butter Pie
Creamy peanut butter filling on a chocolate crust.

New York-Style Cheesecake
With mixed berry compote.

Chocolate Mousse
Rich and airy dark chocolate dessert.

Carrot Cake
With walnuts and cream cheese frosting.

Brownies & Ice Cream
Warm chocolate brownies with vanilla ice cream.

Chocolate Lava Cake
Molten-centered chocolate cake.

Rum Cake
Classic or chocolate version.

Frozen Toasted Coconut Pecan Pie
Sweet frozen pie with coconut and pecans.