Overview

⮞ Guests (8)

⮞ Length (63.00 Ft)

⮞ Type (Power)

⮞ Cabins (4)

⮞ Queen Beds (4)

⮞ Showers (5)

⮞ Heads (4)

 

 

⮞ Air Conditioning (Full)

⮞ Generator (Yes)

⮞ Year Buillt (2018)

Accomodations

⮞ 4 Queen cabins with en-suite heads

Locations

⮞ Summer Port : Caribbean Virgin Islands (BVI)

⮞ Winter Port : Caribbean Virgin Islands (BVI)

⮞ Preffered Pickup : Tortola, BVI

Specification

Price Details

⮞ 2025 Christmas and Thanksgiving, $46,900/wk all-inclusive. 2025 New Years $55,000/wk all-inclusive. New Year charters cannot start before December 29, 2024. Christmas charters constitute any charters including dates between December 19th - 27th, Christmas charters must end by Dec 27. MINIMUM NIGHTS: 5 (Inquire for less) - for 6 night charters, divide the weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights. Half Board Option: Includes 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense. Deduct $150/per person from the all-inclusive charter rate for half board. The entire yacht must choose either half board or full board. No captained-only charters. No Sleep aboards 48 hour turn arounds BVI ports only. No USVI charters or pick up/drop off

Crew Profile

Meet Your Crew: Rosie & Adam
Captain & Chef/First Mate – Professional, Passionate, and Personable

Rosie and Adam first met in Croatia while both working as yacht captains. Their shared passion for the sea quickly sparked both a personal and professional partnership — and they’ve since become the ultimate crewed yacht team.

Captain Adam
Originally from Lancashire, Adam was introduced to dinghy sailing at a young age and developed a lifelong love for the water. After earning a degree in International Computer Science, he soon realized that life behind a desk wasn't for him. He pursued a more active path, working as a watersports instructor in the Mediterranean before transitioning into the yachting industry in 2015. Over the years, Adam has captained a variety of charter yachts and served as a Yacht Team Manager. During the winters, he managed hotels and bars in European ski resorts — where his appreciation for craft cocktails truly flourished.

Chef & First Mate Rosie
Rosie hails from Cowes on the Isle of Wight — the heart of UK sailing — and has spent her life immersed in maritime culture. Though she studied Fashion at university, her calling was always the sea. After completing her Yachtmaster Offshore in 2017, she left her office job to try life as a yacht captain in Croatia — and never looked back. Rosie later attended the prestigious Ashburton Chefs Academy for Professional Yacht Chef Training, where she honed her culinary skills. Passionate about fresh, local ingredients, she combines creativity with flavor in every dish she serves. During the COVID lockdown, Rosie completed a 16-week online pastry course and even published her own cookbook app, Baking on Boats.

Since 2019, Rosie and Adam have been sailing and living in the British Virgin Islands, which they now fondly call home. Together, they combine adventure, hospitality, and gourmet cuisine to deliver unforgettable experiences for every guest who steps aboard.

Rosie and Adam are thrilled to bring their experience and energy to Mare Blu. They can’t wait to welcome guests aboard and create unforgettable memories through world-class service, exciting adventures, and delicious cuisine — all set against the stunning backdrop of the British Virgin Islands.

Awards & Recognition
2024 CYS Fall Charter Yacht Show

Chef Rosie – Runner-up, Appetizer Category (Culinary Competition)

Chef Rosie – 2nd Place, Cocktail Competition

2023 CYS Fall Charter Yacht Show

Best in Show (Under 53 ft)

2020 CYS Fall Charter Yacht Show

Chef Rosie – Runner-up, Cocktail Competition

Sample Menu

The Cuisine — Chef Rosie Kirk

Breakfast
Served with fresh fruit, breads, and pastries

• Confit Duck Benedict
  Confit duck, spinach, English muffin, hollandaise sauce

• Breakfast Burgers
  Bacon, sausage patty, American cheese, hash brown, fried egg

• Smoked Salmon or Bacon Toasts
  Smoked salmon, avocado, toast, roasted tomatoes, local greens

• Pan-cuterie
  Pancakes, fresh berries, nuts, maple syrup, Nutella, crispy bacon

• Bagel Platter
  Toasted bagels, smoked salmon, crispy bacon, avocado, egg, cream cheese

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Lunch

• Bang Bang Shrimp Tacos
  Shrimp, avocado, jalapeño, radish, cabbage, salsa, cheese, sour cream, sriracha mayo

• Quiche of the Day
  Served with prosciutto & grilled peach salad, fresh bread

• Greek Platter
  Fried halloumi, lamb kofta, falafel, hummus, tzatziki, Greek salad, olives, flatbreads

• Tuna Poké Bowl
  Salmon, spicy edamame, avocado, pickled ginger, seaweed salad, mango, cucumber, sticky rice, sriracha mayo

• Roasted Jerk Chicken
  Jerk chicken legs, avocado & mango carpaccio salad, Caribbean slaw, homemade bread

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Canapés & Cocktails

• Bacon-Wrapped Jalapeños / Royal Mojito

• Classic Charcuterie / Pear & Elderflower Gin Collins

• Pork Gyoza / Mango & Coconut Daiquiri

• Seabass Ceviche / Kiwi Smash

• Steamed Bao Buns / Aperol Spritz

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Dinner — The Main Event

• Red Snapper
  Parmentier potatoes, crispy prosciutto, pea purée, peas, mint, beurre blanc

• Beef Short Rib
  Sweet onion purée, spring onion, crispy gnocchi, parmesan

• Grouper
  Saffron risotto, mango salsa, mango sauce, balsamic reduction

• Salmon
  Mediterranean roasted vegetables, quinoa, lemon & parsley yogurt sauce

• Pork & Scallops
  Sweet potato, nutmeg cream, and broccoli

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Something Sweet

• Crème Brûlée of the Day

• Gluten-Free Chocolate Brownie with Italian meringue and fresh berries

• Cranberry & Orange Eton Mess

• Sticky Toffee Pudding with toffee rum sauce and homemade ice cream

• Vegan Chocolate Orange Mousse

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Please Note:
This is a sample menu and may vary depending on the availability of local produce, dietary restrictions, and guest preferences.