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

⮞ 2024 Christmas and Thanksgiving, $49,900/wk all-inclusive. 2023 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

Captain - Tony Morgan

Tony hails from the south coast of the UK and has been on the water since before he can remember. Starting out in a pond sailing Optimists before progressing to larger sail boats and yachts. He has been a captain since the age of 18, having received his qualifications upon graduating secondary school. After studying Ancient History and History at University (and now loaded with facts about all his charter destinations!) and a brief stint in Marketing, he found his way back to the sea in 2016 to start a full-time career as a charter captain. He has run charters in a large amount of the Mediterranean, including Greece, Croatia, Turkey and Sicily, as well as crossing the Atlantic multiple times to work in the Caribbean for winter seasons. Most recently, Tony has spent his time in the BVI both running yachts and teaching sailing courses for a well-known sailing school based in Tortola.

Chef - Mia Hanks

Mia grew up on the water in Sydney’s Northern Beaches cruising on yachts in the majestic Pittwater harbour. She has absolutely fallen in love with the simple pleasures of living on a yacht and introducing guests to this magical world. She enjoys all her passions in this position: gathering people together to share delicious food, traveling, and the water. After studying marketing and working in a corporate job in Sydney for five years she decided to pursue her passion. Years later, she is still living her dream, having catered for guests aboard yachts in Croatia, Greece, Montenegro, Italy, France, the BVIs and the stunning waters around St Maarten. While her cooking repertoire is broad, she loves to prepare fresh and healthy dishes incorporating local delicacies with the freshest produce. She loves the craft of putting tastes, textures, and aromas together and believes that good food creates wonderful experiences that bring people together. Guests offer glowing feedback about the gourmet standard of the dishes Mia serves, how beautifully they are displayed and her ability to interpret the exact kind of food they love. Guests often say that her sociable, enthusiastic presence adds to the enjoyment of their holidays.

Chef - Alex Robertson

Driven by a passion for culture, adventure and community, Alex dove head-first into the culinary world. She moved from Toronto to Florence, Italy after earning her degree, to immerse herself in the Italian Food Culture. Over the last 8 years, she has developed an exceptionally high standard of food preparation and presentation, along with an ever-growing knack for customer service. A major highlight was her time at the Ashburton Cookery School where she enhanced her culinary skills and learned new techniques to further elevate her cuisine. Her years of travels and continuing education, have allowed Alex to master the art of going above and beyond in her menu and meal preparation for her guests. As a charter chef based in the BVI since 2019, and most recently aboard the extremely popular yacht ‘Krazy Kat,’ Alex is excited to not only serve amazing meals, but also offer up her favorite BVI ‘secret spots’ to her guests!


First Mate - Rachel McArdle

Rachel recently fell in love with yachting after completing her first season in the Mediterranean in summer 2023. She grew up in Southern California and originally attended SDSU to complete a degree in teaching. But after spending a summer in Italy working as an Au Pair and catching the travel bug she made the choice to pack up life at home and pursue full time seasonal work. “I never imagined working on boats, but now I can’t picture myself doing anything else. I love being face to face with guests and doing what I can to make their vacation extraordinary.”

Tony and Mia met in the industry while working for a sailing flotilla holiday company hosting guests on yachts in the beautiful Mediterranean, with Rachel joining them in the Caribbean this season. This positive and easy going trio share the same passion for travel, sailing and a high level of customer service bringing them together to work as the well-balanced team they are today; Successfully chartering together in the Mediterranean, BVI and surrounds. Putting their shared strong work-ethic to good use, the crew fully embrace the in-depth preparation that is essential to ensure guests enjoy their vacation to the fullest.

They relish in the moment guests relax as they joyfully make the boat their home for the week and experience the holiday of their wildest dreams. The excitement that comes from the day-to-day charter activities gives the team endless amounts of satisfaction. From mapping out the route for the day with guests after breakfast, to showing the best snorkeling spots and pointing out some fantastic life under the sea to sunset cocktails and beautifully displayed gourmet dishes that are not only a feast for the eyes but absolutely delicious and fresh too.

When guests book their adventure with these friendly, seasoned professionals, they can be confident that every tiny detail will be carefully considered to ensure their once-in-a-lifetime vacation far exceeds their wildest dreams. Captain Tony, Chef Mia, and First Mate Rachel love nothing more than bringing beautiful holidays to life and cannot wait to welcome more people on board to cruise with them.

Sample Menu

Day One

All breakfasts are served with a colourful fruit platter, fresh juices, cereals, yogurt, bread/toast and condiments.

Breakfast

Eggs Benedict served on a Warm Croissant with Home-made Hollandaise Sauce

Lunch

Sizzling Moroccan Shrimp Barbecued and served with Tri-coloured Quinoa, Mixed Vegetables, Mint & topped with Greek Yogurt

Cocktail Hour

Espresso Martini 

Wild Mushroom and Truffle Arancini Balls

Dinner

Surf & Turf of Tender Filet Mignon accompanied by Pan Fried Buttery Scallops, Pumpkin Puree & Crunchy Brussel Sprouts

Chocolate & Salted Caramel Melting Dome

Day Two

Breakfast

Zucchini & Corn Fritters accompanied by Chef Mia’s Famous Tomato Relish, Bacon, Smashed Avocado & topped with Arugula

Lunch

Slow-Cooked Rum & Coke BBQ Pulled Pork Sliders served with a Tangy Apple-slaw & Baked Sweet Potato Fries

Cocktail Hour

Strawberries & Cream Daquiri 

Coconut Crusted Fried Shrimp

Dinner

Miso-Glazed Eggplant with a Red Tapenade served on a bed of Bulgur Wheat, Cous Cous and Flaked Almonds topped with Creamy Coconut Yogurt

Spiked Strawberry & Vanilla Liqueur Ice Cream Cones

Day Three

Breakfast

Brioche French Toast Towers served with Home-made Banana Caramel Sauce, Fresh Whipped Cream, Maple Syrup & a Fresh Fruit Skewer

Lunch

Panko Crusted Local Mahi-Mahi Tacos served with a Cabbage Slaw, Freshly Diced Mango & a Creamy Cilantro & Lime Dressing

Cocktail Hour

Fresh Pina Colada 

Traditional Tostones – Twice Fried Local Plantains with a Hint of Spice served with Hummus, Pita Chips & Dipping Vegetables

Dinner

Jamaican Jerk Chicken Drumsticks charred on the BBQ and served with Classic Rice & Beans, Creamy Potato Salad & a Yogurt and Lime Sauce

Banoffee Pie with Fresh Cream & Chocolate Shavings

Day Four

Breakfast

Huevos Rancheros with fresh Salsa Picante, Sliced Avocado & Crumbed Queso Fresco

Lunch

Chicken Caesar Wedge Salad with Home-made Dressing & Crispy Croutons

Cocktail Hour

The Giggly Rose Caprese Salad Skewers

Dinner

Garlic & Herb Crusted Roast Rack of Lamb with Leek Puree, Polenta Chips & Lightly Seared Broccolini

Thin Apple Tart with Candied Pecans, Salted Caramel Ice Cream & Toffee Sauce

Day Five

Breakfast

Baked Ham, Cheese & Baby Spinach Frittata with Sautéed Mushrooms

Lunch

Thai Noodle Salad with Home-made Satay Sauce and Ginger Sesame Tofu

Cocktail Hour

Fresh Grapefruit Paloma 

Brie & Cranberry Tarts Roasted with Rosemary

Dinner

Prosciutto Wrapped Chicken Breast with Truffle Mash Potato & Buttery Asparagus

Angel Food Cake with a Rosewater & Cream Cheese Frosting

Day Six

Breakfast

Hearty Breaky Stack – A Portobello Mushroom is Stacked with Avocado, Bacon & Eggs & Covered in Creamy Hollandaise

Lunch

Japanese Inspired Poke bowls – Sushi Rice is accompanied by a Sesame Crusted Tuna Steak, Edamame Beans, Avocado, Pickled Cabbage & Red Onion, Peppers, Cucumber & a Spicy Mayo

Cocktail Hour

Jalapeño Margarita 

Crab Cakes with Horseradish Cream

Dinner

Caribbean Inspired Sweet Potato Curry Served with Fluffy White Rice and Toasted Pita

Healthy Rich Chocolate & Avocado Mousse Served with Slivered Almonds and Fresh Raspberries

Day Seven

Breakfast

Traditional Turkish Shakshuka served with Feta and Warm Herb Bread

Lunch

Pan-fried Honey Salmon with Spiced Cauliflower Rice & Creamy Lemon Tahini Dressing

Cocktail Hour

Watermelon Mint Breeze 

Fresh Tomato & Basil Bruschetta on Warm Sourdough

Dinner

Lobster Linguine with Blistered Cherry Tomatoes in a White Wine Sauce served with Garlic Bread

Classic Key Lime Pie

THIS IS MENU IS A SAMPLE AND IS SUBJECT TO AVAILABILTY OF PRODUCE AS WELL AS DIETARY RESTRICTIONS AND GUEST PREFERENCES