Overview

⮞ Guests (8)

⮞ Length (86.00 Ft)

⮞ Type (Power)

⮞ Cabins (4)

⮞ King Beds (1)

⮞ Queen Beds (3)

 

 

⮞ Air Conditioning (Full)

⮞ Smoking Area (Aft platform only )

⮞ Generator (Yes)

⮞ Year Buillt (2017)

Accomodations

⮞ 4 guest cabins for a maximum of 8 guests.
1 primary with King bed and ensuite
1 VIP with Queen bed and ensuite
2 guest cabins that are convertible - the can both be set with 1 Queen bed or 2 twin beds, both ensuite

Locations

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

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

Specification

Price Details

⮞ 48-hour turnaround time required Offering 5 or 7 night charters BVI - All-inclusive rate includes: yacht, crew, provisions, full ships bar, cruising permits, fuel Note: BVI All-inclusive rates include up to 3 hours of engine time per day. Available for Leeward Island charters Sep 15 - Oct 5, 2025. Weekly, all-inclusive Leeward Island rate $89,900/wk all-inclusive for 8 guests. Luxury Day Charters are available in BVI for $12,000/day, all-inclusive for up to 12 guests. Includes yacht, crew, morning and afternoon snack platter, full ship's bar, fuel (up to 3 hours of engine time). Rate does not include lunch ashore or recommended 15-20% crew gratuity. ***BVI Ports only (No USVI pick up/drop off or US charters)*** Thanksgiving week and Christmas 2025 $92,295 and New Year week 2025 $100,695/wk all-inclusive New Year charters cannot start before December 28, 2025. Christmas charters constitute any charters including dates between December 19th - 26, 2025, Christmas charters must end by Dec 26. For any bookings outside of BVI, customs/port/cruising fees are not included, and yacht will collect an additional 5% APA to cover these costs. Use the new CYBA contract Synergy is available for families with children at least 12 years of age or older.

Crew Profile

Captain - Jacob Beman

Captain Jacob grew up in Chicago before swapping cold winters for the sunshine of Southern California after college. It was there that he first fell in love with sailing and life on the water—and he’s been chasing that feeling ever since. After buying his own boat and getting involved with local race teams, Jacob quickly realized he wanted to turn his passion for sailing into a full-time career.

With a strong sense of adventure and a desire to keep learning, Jacob set off to explore the world by sea. He spent several seasons working in the Mediterranean and Australia, gaining valuable experience while sailing some of the world’s most beautiful waters. In 2018, he arrived in the Virgin Islands, and it didn’t take long for him to feel right at home.

For the past seven seasons, Jacob has captained yachts throughout the USVI and BVI—an area he loves sharing with guests for its laid-back island vibe, crystal-clear waters, and endless opportunities for adventure. For the last three years, he has been running M/Y Synergy, where he takes pride in creating relaxed, memorable charter experiences and welcoming guests aboard as if they were family. Jacob’s easygoing nature, local knowledge, and genuine love for what he does help ensure every trip is truly one to remember.

Chef - Ryan Neal

Ryan Neal is a chef who believes that great food onboard is as much about how it feels as how it tastes. Calm by nature and detail-driven, he brings a steady, grounded presence to the galley and takes pride in creating food that enhances the overall experience of life at sea.

He comes to the Caribbean after 20 years of working in restaurants and private villas throughout Canada and Australia.

Ryan’s cooking style is refined yet approachable, guided by strong fundamentals rather than ego. He enjoys tailoring menus to individual preferences, reading the mood of the day, and striking the right balance between relaxed, generous meals and elegant evening service. Dietary requirements, last-minute requests, and changing schedules are handled calmly and without fuss.

Personable without being intrusive, Ryan values clear communication, teamwork, and mutual respect onboard. He takes his responsibilities seriously but doesn’t take himself too seriously.


First Mate - Remi Leclezio

Remi grew up between Mauritius and South Africa, developing a lifelong connection to the ocean from an early age. A surfer since childhood, the sea has always been at the center of his life. He is an avid sailor and holds his RYA Yachtmaster certification.

Remi began his professional yachting career in the South of France in 2017 before moving to the Caribbean, where he has worked ever since. His experience spans roles as First Mate aboard a 90-foot motor yacht, as well as Captain for both term charters on catamarans and fast-boat day charters.

A certified PADI Divemaster, Remi has a deep passion for all things ocean. When he’s not working, you’ll find him surfing, shell hunting, or unwinding with a cold one among mates.

Stewardess - Michelle Barbuto

Growing up sailing in the British Virgin Islands with her parents, Michelle has spent much of her time on the water. The sea is her home and she’s always happy to teach the guests new skills aboard. She has completed over 6000 miles of offshore sailing between Europe, the Caribbean and the North East coast of the U.S.

Sailing in the Caribbean and motor yachting in the North East US contributed to her desire to work in the industry. She has completed 5 yachting seasons as a chef in the Virgin Islands, Bahamas and the Mediterranean. While she will always have a passion for cooking, she is excited for a new chapter as a Deckhand/Stew, bringing other skills to the table.

With a background in event planning, Michelle is proud to go above and beyond to enhance the experience her guests are looking for. She is excited to plan fun activities, themed dinners, cocktails and overall ambiance for her guests to make their holiday perfect.

Aside from sailing, Michelle is a certified free diver and yoga instructor. Teaching is her passion and she is thrilled to offer morning flows and meditations to the guests. Whether the students are new to their practice or looking for something more advanced, she is happy to create a class around what they desire to get out of their holiday. In her free time she enjoys her own practice, as well as travel; eating and drinking her way through new countries and cultures.

Sample Menu

RYAN'A SAMPLE MENU

Please note that this fully customizable and will be adjusted to your dietary requirements and preferences. The following varies every week based of availability

Day 1
Breakfast – Lavender-honey yogurt, almond granola, fresh figs
Lunch – Tuna crudo with grapefruit and avocado purée
Snack – Compressed watermelon, cantaloupe, minted feta crumble, lemon vinaigrette, prosciutto crisp, toasted
almond
Dinner – Lemon-ricotta ravioli, sage butter, toasted pine nuts

Day 2
Breakfast – Brioche french toast, caramelized banana, vanilla bean mascarpone
Lunch – Lobster roll, tarragon aioli, celery leaf salad
Snack – Spiced shrimp skewers, lime avocado crema
Dinner – Pan-roasted halibut, celeriac purée, fennel salad

Day 3
Breakfast – Truffle scramble with toasted brioche, microgreens
Lunch – Lobster & avocado salad, citrus dressing
Snack – Chocolate-dipped strawberries with fleur de sel
Dinner – Seared duck breast, fig gastrique, pomme purée, baby carrots

Day 4
Breakfast – Chia pudding, yogurt, mango, passionfruit, mint
Lunch – Pan-seared snapper, chickpea purée, preserved lemon
Snack – Baked fig with honey and goat cheese
Dinner – Moroccan braised lamb, couscous, harissa yogurt, pickled onion

Day 5
Breakfast – Smoked salmon, crème fraîche, dill, red onion, capers
Lunch – Tuna Niçoise salad with poached egg, anchovy vinaigrette
Snack – Melon skewers with honey yogurt dip
Dinner – Butter-poached lobster, saffron risotto, pea tendrils

Day 6
Breakfast – Ricotta pancakes with citrus honey, pistachio dust
Lunch – Burrata, heirloom tomato, avocado, lemon, olive oil, Maldon
Snack – Charcuterie board, honeycomb, toasted almonds
Dinner – Beef tenderloin with potato pavé, crema, caviar, roast carrot

Day 7
Breakfast – Shakshuka eggs, spiced tomato, feta, dukkah, sourdough
Lunch – Za’atar-spiced chicken salad, couscous, preserved lemon
Snack – Chickpea fritter, lemon yogurt, pickled cucumber
Dinner – Roasted branzino, roast fennel, cherry tomatoes, olives