Overview

⮞ Guests (8)

⮞ Length (54.00 Ft)

⮞ Type (Cat)

⮞ Cabins (4)

⮞ King Beds (1)

⮞ Queen Beds (3)

 

 

⮞ Air Conditioning (Full)

⮞ Year Buillt (2023)

Accomodations

⮞ WIFI Included
When you are planning your "Once in a Lifetime" all inclusive crewed yacht vacation, look no further than A Yachta Fun!
The beautiful 54-foot Aquila Power Catamaran offers 4 spacious cabins each with private head and AC control for your guests to enjoy. 5th Cabin for crew.
A Yachta Fun’s Crew, Goran and Alexa have extensive experience in the British Virgin Islands. You can count on Goran to show you hidden gems and secluded tropical spots as you explore the various islands.
As you navigate the turquoise blue waters, ask the captain to set up some of our water toys for your enjoyment. Go paddle boarding or snorkeling. A Yachta Fun has a 40 HP Aquila brand dinghy.
If relaxing is more your style, lay back on the built-in deck lounging pads or one of our floating mats! The warm waters of the island will not disappoint, and neither will the delicious Caribbean cocktails made by the crew.
Watch the sunset as you enjoy an extraordinary meal prepared by chef Alexa. Alexa is known for her “exceptional culinary feasts” and will happily accommodate any guests’ dietary requirements. Check out her sample menu for examples of some of the delicious meals she has to offer.
When the sun has set and you are ready to rest, you will feel at home in our spacious and comfortable cabins. Each cabin is equipped with storage space for your belongings and a queen bed. (King in master) The galley and salon have a contemporary configuration and an open-concept space perfect for enjoying time with friends and family. A flat screen TV is placed on the back wall for viewing pleasure in and out of the salon at the barstool seating. Wi-Fi is also included should you choose to stay connected on your dream vacation.
Other amenities include: lounging pads for sunbathing, electric grill located on the flybridge, electric winch-style dinghy lift platform, blue tooth capabilities, and sound system.

Locations

⮞ Summer Port : Caribbean Virgin Islands (BVI)

⮞ Winter Port : Caribbean Virgin Islands (BVI)

Price Details

⮞ All rates are based on 7 nights. Call for shorter periods. 2025 New Years Week: $44,233 All-inclusive 8 PAX Includes: Private 54' power catamaran. One Master Cabin with King Bed, Three Double occupancy staterooms with private bathroom and shower. All meals and snacks. All beverages, beer and wine. Fuel, A/C, TV and stereo. Snorkeling gear, stand up paddle board, dinghy. Mooring ball fees, cruising taxes and yacht insurance. CYBA contract

Crew Profile

Goran Jerkovic
Captain
Goran was born and raised in Croatia with the sea always in his sights. After his 13-year career as a professional athlete, he went back to school to obtain his master’s in marine technology engineering. Goran started sailing and quickly found that he preferred life on the water over office work, and Captain Goran was born. After more than a decade of being a Professional Skipper and Skipper Instructor in the Mediterranean, he had decided to “Cross the Pond” and join his favorite chef in the Caribbean. Goran has successfully run a full season in the BVI’s and is ready for more!


Alexa Robertson
Chef/Stew/Mate
Driven by a passion for Culture, Adventure and Community, Alex dove headfirst into the culinary world. She moved from Toronto to Florence, Italy after earning her degree to immerse herself in Italian food culture. Alex took jobs while living there, in restaurants and as an Au Pair, and developed the flexibility and service mindset needed in her Yacht Chef Career on sailing yachts around the globe. Over the last 9 years, Alex has developed an exceptionally high standard for food preparation and presentation, along with ever-growing knack for customer service. A major highlight was her time at the Ashburton Cookery School where she revamped her culinary skills and took new tips and techniques for emphasis on detail and presentation which she continues to build upon. Alex has mastered the art of going above and beyond in her menu preparation, and in being First Mate, Guide, Host and Even Friends to Guests.

Sample Menu

Breakfast

• A Selection of Fresh Fruit platters, tea, coffee and juice every morning followed by:
• Zucchini Fritter with homemade onion jam, bacon and spicy mayo
• Brioche French Toast topped with Greek yogurt and a berry coulis served with breakfast sausage
• Eggs Benedict your way (Crab, Pork, Classic) with sweet potato home fries
• Avocado Toast with a Fried Egg and bacon on top
• Lemon and Ricotta Pancakes served with maple syrup                                 
• Breakfast Bowls-Sausage, Kale, Quiona, Bell Peppers topped with Sriracha
• Bagel Bar with Smoke Salmon, Capers, Cream Cheese, Eggs Your Way, bacon, sliced tomatoes, cucumber, various cheeses, and pickled onions

Lunch

• Grilled Steak Caesar Salad with parmesan crisps and baked herbed croutons
• Greek Spread of Lamb Koftas, Haloumi, Roasted Vegetables, Greek Salad, Tzatziki, Humus and fresh pitas
• Tuna Poke Bowls with salty/spicy edamame
• Lemon and Thyme Baked Chicken thigh over turmeric couscous mediterranean salad
• Crispy Chicken Sandwiches with secert sauce, served with sweet potato fries
• Zesty Flank Steak lettuce wraps with fresh veggies and seaweed salad
• Maryland Style Crab Cakes with remoulade sauce, served with honey Dijon kale salad

 Canapes/Afternoon Snack

• Hot Potato Poppers topped with crispy pancetta, melted gouda cheese and aoli
• Feta and Chorizo stuffed pepper bites
• Charcuterie Board                                                                             
• Ceviche with Homemade Chips                                                                      
• Bacon Wrapped BBQ Shrimp Skewers                                                      
• Vegetable and Pork Gyoza with Dipping Sauce                                                                                                                                                                              

Dinner

• Miso Glazed Mahi over coconut rice with mango salsa, roasted asparagus and avocado crema
• Low Country Boil with king crab legs, shrimp, andouille sausage, red potatoes, corn on the cob, broccoli, with rosemary and garlic bread, served with melted butter for dipping
• Red Wine Braised short rib over butternut squash puree served with crispy balsamic brussel sprouts
• Honey Soy Sea Bass with wilted Bok Choi, roasted potatoes, and a clear sesame sauce
• Surf and Turf with mashed potatoes and chimichurri sauce
• Pork Tenderloin with honey garlic sauce served polenta and lemon butter broccolini
• Sesame Chilean Sea Bass over creamy coconut curry, jasmine rice and homemade naan

Desserts

• Key lime Pie with passion fruit coulis
• Hot out of the oven double fudge brownie with vanilla ice cream
• Lemon and Olive Oil Cake
• Light and Fluffy Japanese style Cheesecake
• Dark Chocolate Almond Tart with coconut whipped cream
• Chai Poached Pear Over Sweet Mascarpone