Overview
⮞ Guests (10)
⮞ Length (67.00 Ft)
⮞ Type (Cat)
⮞ Cabins (5)
⮞ Queen Beds (4)
⮞ Showers (5)
⮞ Heads (5)
⮞ Air Conditioning (Full)
⮞ Smoking Area (Not onboard)
⮞ Generator (Yes)
⮞ Year Buillt (2023)
Weekly From $54,700 to $61,000 Inclusive
Accomodations
⮞ The yacht is equipped 4 queen cabins and one bunk bed cabin. All with bathrooms ensuite.
Crew takes the 5th Queen and is not open to moving to the bunk cabin.
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 : Tortola
Specification
Price Details
⮞ Cruising Grounds: British Virgin Islands Pick Up/Drop Off: Tortola; inquire for other locations Yacht: BVI-Based Crew: Annual Work Permits BVI Customs & Cruising Permit Fees: Included MINIMUM NIGHTS: 5, Inquire for less. For 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights. SLEEP ABOARD: Available for half of the daily rate. Includes boarding after 4pm, snacks, welcome cocktails & continental breakfast. Dinner ashore is additional. Select option upon booking. EXCLUDES: Christmas and New Year's weeks. No commission on sleep aboard. HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense. $150.00 per person discount. LOCAL FARE MEAL PLAN: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense. $75.00 per person discount. 25/26 HOLIDAYS: 7 night minimum. CHRISTMAS: 1-10 guests @$67,000 Must end on or before 12/26 NEW YEARS: 1-10 guests @ $73,000 May not start prior to 12/29 ** Must have a 48 hour turn between Christmas and New Year's Charters ** **SEE BROKER NOTES FOR MORE INFORMATION - WAIVER REQUIRED IN ADDITION TO CONTRACT**
Crew Profile
Captain Tim
“You cannot control the wind, but you can adjust your sails.” This motto guides Captain Tim Clark’s calm and joyful approach to every voyage. A lifelong sailor raised on Lake Michigan, Tim began his career as a US Navy Rescue Swimmer, later becoming a commercial diver and NAUI-certified Dive Master. A Caribbean trip sparked his passion for captaining, and in 2023, he and his wife, Chef Siboney, took their sailboat across the Atlantic to Spain, Portugal, the Canaries, and Cape Verde. With a USCG 100-Ton Master’s License, Tim combines expert seamanship, Midwestern warmth, and thoughtful leadership to ensure guests feel cared for from the moment they step aboard!
Chef/First Mate Siboney blends her rich Mexican and Spanish roots with a passion for preparing healthy, colorful, and delicious meals that blossomed while cooking for her family while raising her children and now delights charter guests, with menus crafted from the freshest organic, locally sourced ingredients. She creates personalized menus perfectly paired with her deep knowledge of wine and global flavors. Her adventurous spirit shines both in and out of the kitchen and her years of hosting friends, clients, and travel agents give her a unique insight into what guests truly want. As President of the Virgin Island Professional Charter Association, she’s also dedicated to supporting local businesses and sustainable practices.
Third Mate, Michael "Mike D" D'Amico
With 25 years in hospitality and a background as a successful restaurateur and master bartender, Mike brings world-class service to every charter. Since joining the Caribbean yachting scene, he’s become known for his warm, intuitive hosting, impeccable drink pairings, and attention to detail. Sailing alongside Captain Tim and Chef Siboney, Mike helps create not just a seamless experience—but a welcoming, family-style atmosphere where guests feel instantly at home.
Sample Menu
DAY BREAK
Gluten-Free Available upon request
Fresh Ground Italian Coffee (Hot or Cold), Assorted Teas, Fresh Juices
Fresh Baked Breads & Pastries
Homemade Granola & Yogurt Parfait
Overnight Chia Pudding with Coconut, Blueberries and Honey
Farm Fresh Fruits & Herbs
Italian Sausage & Pepper Frittata Affogato
Italian Sausage, Red Bell Peppers, fresh basil, onion and mozzarella. Served with crispy Latkes & homemade Herb Focaccia Bread
Cinnamon Roll Baked Oatmeal
Rolled Oats, toasted walnuts with Cinnamon, vanilla & organic Maple Syrup
Caribbean Eggs Benedict
Poached Egg perched atop a Caribbean Crab Cakes with Homemade Hollandaise Sauce paired with a crispy Hashbrown Stack
Smoked Salmon Tartine
Homemade Sourdough Toast with Creamy Avocado, Smoked Salmon, Gravlax Sauce
Quiche’ Lorraine
Maple Bacon, Smoked Gruyere & Parmesan and farm fresh eggs with fresh Tyme in a homemade crust & Waffle Iron Hash Browns
Short Rib Hash & Eggs
Boneless Short Ribs, Applewood-smoked Bacon, Yukon Gold Potatoes, Onions & Brussels sprouts with Eggs, a dash of Sriracha, Chives and S&P
Country French Omelet
Thick-Cut Bacon, Yukon Gold Potatoes & Eggs & Homemade Sourdough Toast
Grilled Polenta with wild caught Smoked Salmon Mousse (GF)
Homemade Polenta topped with Smoked Salmon Mousse and fresh Dill.
Potato Basil Frittata (GF)
Yukon Gold Potatoes, Ricotta Cheese, Smoked Gruyere Cheese, Basil & Eggs
Breakfast Ricotta with Berries & Maple Syrup (GF)
Homemade Ricotta, Maple Syrup, Vanilla Extract, Sliced Blanched Almonds, Honey and Mixed Berries with Toasted Brioche or Challah
Truffled Scrambled Eggs
Homemade Truffle Butter, Eggs and Herbs with Potato Pancakes and Maple Syrup
Bananas Fosters French Toast
Challah Bread soaked in Vanilla, Eggs and Topped with Bananas, Walnuts and Butter
MIDDAY
Avocado Crab Boats (GF)
Ripe Avocados with Lump Crabmeat and fresh Cilantro, Lime, Serrano Peppers & Capers topped with Pepper Jack Cheese paired with Baby Greens and a Champagne Vinaigrette
Ahi Tuna Sushi Stack (GF)
Ahi Tuna, Avocado, Cucumber and Sushi Rice drizzled with Sriracha Aioli Sauce paired with Ginger Salad and Crispy Wonton Strips
Grilled Chicken Gyros & Greek Salad
Skewered Grilled Chicken with Homemade Naan & Homemade Tzatziki Sauce paired with a Greek Salad &
Grinder Sliders in Paradise
Homemade Focaccia Bread filled with Italian Deli Salami, Pepperoni, Turkey and Provolone and topped with Homemade Slaw drizzled with thinly sliced tomatoes
Caribbean Lobster Rolls
Locally caught lobster, poached in champagne butter and loaded onto a butter toasted split top roll served with truffle potato chips and a creamy apple Slaw
Mahi Fish Tacos (GF)
Air fried Mahi-Mahi on Corn Tortilla topped with Cilantro Lime Slaw and drizzled with Tangy Chipotle Lime Sauce & Tortilla Chips with Fresh Homemade Salsa
Tuna Nicoise Salad (GF)
Small new potatoes, fresh green beans, eggs, Kalamata olives, fresh dill and breakfast radishes topped with Tuna
Shellfish Cobb Salad (GF)
Shrimp, Lobster, Bacon, Egg, Blue Cheese & Gourmet Dressing
Buffalo Chicken Flatbread Pizza & Arugula
Chipotle Pok Belly Tacos with Gochujang Sauce (GF)
Crispy Pork Belly tacos topped with Cotija Cheese and finely chopped seasoned cabbage drizzled with a tangy Gochujang Sauce
HORS D'OEUVRES
Mexican Shrimp Ceviche (GF)
Chef’s Choice Charcuterie Board (GF)
Stuffed Baked Brie & Toasted Baguette
Crab Dip (GF)
Lump crab, cream cheese, jalapenos, cheddar jack cheese, carrots, celery & warm Baguette
Brie Fritter-
Fordham & Dominion Beer Battered Brie, Pineapple & Coconut Compote, Arugula
MAIN
Beef Wellington
Pineapple Glazed Mahi
Mahi with Peppers and Coconut Rice (GF)
Braised Beef Short Ribs (GF)
Shrimp & Cheesy Grits with Andouille Sausage Cajun Red Sauce
Creamy Tuscan Garlic Shrimp & Penne a la Vodka
Seafood Gratin (locally caught Mahi, Crab, Shrimp) with Julienne Leeks & Carrots (GF)
Caribbean Lobster Rockefeller with grilled root vegetables and twice baked Potatoes (GF)
FRESH BAKED BREADS
Sour cream Coffee Cake
Herb Focaccia Bread
Garlic Naan
Brioche
French Baguette
Blueberry Ricotta Breakfast Cake
Blueberry Scones
Triple Chocolate Zucchini Muffins
SIDES
Parmesan Truffle Fries (GF)
Black Truffle Mac & Cheese
Asparagus & Hollandaise (GF)
Spinach Gratin (GF)
Yukon Gold Potato Puree (GF)
Basil & Parmesan Risotto GF)
Roasted Green Beans & Shallots (GF)
Sweet Potato Puree with Cinnamon Port Reduction (GF)
SOUP DE JOUR
Lobster Bisque
Creamy Artichoke Soup
Carrot & Ginger Soup
Creamy Butternut Squash & Sage Soup
DESSERT
Butter Rum Cake
Flourless Chocolate Cake (GF)
Key Lime Pie
Butter Rum Apple Crisp A La Mode
Bailey’s Crème Brule’ (GF)
Baklava Cheesecake
Paradise Cookies
Deconstructed Cannoli’s (GF)
SHIP’S BAR
Tito's Vodka
Cruzan Rum (3-4 flavors - dark & light)
Bourbon - Marker's Mark
Gin - Bombay Sapphire
Tequila - Patron Silver
Sparkling Wine - 1928 Prosecco
Red & White Wines (Oyster Bay, Crawford, Josh, Mondavi, K. Jackson)
Cordials - Grand Marnier, Bailey's, Amaretto, Kalua
Beers - St. John's Brewers, Corona, Land Shark
Island Drinks - Rum Punch & Pain Killers
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