Overview

⮞ Guests (10)

⮞ Length (90.00 Ft)

⮞ Type (Power)

⮞ Cabins (4)

⮞ King Beds (1)

⮞ Queen Beds (1)

⮞ Showers (4)

⮞ Heads (5)

 

 

⮞ Air Conditioning (Full)

⮞ Smoking Area (No)

⮞ Year Buillt (2006)

Accomodations

⮞

INDULGE II is a 2006 motor yacht with a 2022 refit, built for high-energy island-hopping and easy luxury. Her top-deck hot tub is the showstopper after a saltwater day, while the oversized bow pad with bimini offers front-row views in shaded comfort. A capable tender, water toys, and e-bikes add plenty of ways to explore both on the water and ashore.

Accommodating 8 to 10 guests, INDULGE II offers 4 cabins: 1 master cabin, 1 VIP cabin, and 2 twin cabins. For charters with 10 guests, 2 guests must be children under 10 years old. Spacious, playful, and designed for memorable days at sea, INDULGE II keeps the itinerary lively and the onboard experience effortlessly comfortable.

Locations

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

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

⮞ Preffered Pickup : Compass Point, St Thomas

Specification

Crew Profile

Captain Shachar “Shack” Ben-David, First Mate Michael Maxime, and Chef Melinda “Mindy” Goforth bring deep regional knowledge, professional seamanship, thoughtful service, and warm hospitality to every charter. With experience spanning the U.S. Coast Guard, luxury yachts, game-fishing vessels, Caribbean cruising, and professional yacht cuisine, they create an onboard atmosphere that feels polished, welcoming, and tailored to each guest.

Click each crew profile to learn more about their background, experience, and personal story.

Sample Menu

Freshly prepared cuisine featuring relaxed breakfasts, flavorful midday favorites, plated dinners, sweet finishes, and cocktails crafted for life aboard. Sample menu selections are listed below and may vary based on guest preferences, provisioning, and chef creativity.

 

DAY BREAK
Eggs Benedict Florentine with Side of Fruit

Brie Cheese Stuffed French Toast Roll-Ups with Blueberry Compote with Side of Breakfast Sausage, and Fruit

All American Continental - Sausage, Scrambled Eggs, Home Fries,Banana Chocolate Chip Muffins, Fruit & Granola Yoghurt Parfait, Toast and Jam

Huevos Rancheros with Chorizo topped with a  fried egg and Cilantro 

Smashed Avocado Toast Topped with Sunny Side Up Egg, Crispy Bacon, Diced Tomato and Queso Fresco

Homemade Cinnamon, Blueberry, and Chocolate chip Pancakes with Mixed Berry Compote, Sausage and Fruit

Fit for a Sailor Frittata Spinach Feta Caramelized onion

 

MIDDAY
Goat Cheese Stuffed Lamb and Sirloin Burgers Topped with Caramelized Onions, Candied Bacon and Black Truffle Mayo on a Brioche Bun 

Grilled Flank Steak & Burrata Salad with Homemade Honey Balsamic Dressing 

Seared Locally Caught Yellowfin Tuna Poke Bowls and fresh catch sushi rolls

Grilled Chicken Caesar Salad with homemade caesar dressing and croutons

Chili Lime Locally Caught Mahi-Mahi Tacos Topped with Avocado, Red-Cabbage,Queso Fresco, Crema  Homemade Guacamole and Mango salsa 

Seared Lamb Chops with Mediterranean Quinoa Spinach Salad

Greek  Chicken Kebabs with Bell Peppers, Cherry Tomatoes & Onions, served with Parmesan Basil Orzo Pasta and Homemade Tzatziki Sauce

 

HORS D'OEUVRES
Fresh Bruschetta with Goat Cheese Crostini

Smoke Salmon Wrapped Asparagus Filo Fingers

Smoked Salmon Lox  Cucumber Cannelloni

Chef’s Choice Cured Meat and Cheese Board

Crudite Platter with homemade Sun Dried Tomato Feta Hummus 

Caprese salad with Locally Grown Basil topped with Balsamic Reduction

Sushi Grade Tuna Seaweed Wasabi Creme Fraiche Martini

 

MAIN
Caribbean Jerk Salmon, Red Pepper Mango Avocado Cabbage Slaw over Coconut Rice 

Brown Butter-Basted Beef Fillet, Lobster Tail, Shallot Tarte-Tatin, Parsnip Purée, Rainbow Carrots, drizzled with Madeira Jus 

Moroccan Spiced Chicken Wrapped In Pancetta Served with Fig and Pistachio Boudin, Haricot Vert, Roasted Butternut Squash & Chicken Jus 

Charleston Crab Cakes over Roasted Red Pepper Purée served with Fire Roasted Corn and Caesar Salad

Sea Bass seared in Chili Crisp Served over “Not so Southern” Succotash and Corn Purée 

Chicken Piccata with Portobello Mushroom Linguine, served with Greek Salad 

Herb Crusted Lamb Chops, Rosemary & Thyme Dauphinoise Potatoes, Nicoise Salad, Balsamic Reduction

 

DESSERT
White Chocolate & Cardamom Tart, with Dark Chocolate Sorbet and Passion Fruit Yolk

Lemon Curd Tart with  Fresh Whip Cream and Raspberries

Hot Mango Soufflé with Vanilla Bean Ice Cream

Thai Fried Caramelized Pineapple, Lime Syrup and Coconut Rice Pudding

Vanilla Creme Brûlée 

Grandma Goforth’s Lemon Pound Cake