Overview

⮞ Guests (6)

⮞ Length (55.00 Ft)

⮞ Type (Cat)

⮞ Cabins (3)

⮞ King Beds (1)

⮞ Queen Beds (2)

⮞ Showers (3)

 

 

⮞ Air Conditioning (Full)

⮞ Smoking Area (Aft sugar scoops)

⮞ Generator (1 x Onan 21.5 kw MDKDV)

⮞ Year Buillt (2025)

Accomodations

⮞ EARNOUT has been meticulously crafted to provide an unparalleled experience for up to six charter guests, ensuring that every moment aboard is infused with comfort and elegance. Featuring three exquisite suites, guests will indulge in the luxury of two sumptuous queen-size beds, and one king size bed which converts to twin beds, and they all have private en-suite bathrooms. Each cabin has an independent A/C, with high quality bed linens and towel sets, making it the perfect haven for relaxation. Each suite is designed to reflect the unique preferences of our guests, creating a serene and inviting ambiance that enhances the overall charter experience.

The flybridge can be fully enclosed and comes with full A/C. Professional artwork in each cabin from Artist Vena

Locations

⮞ Summer Port : Caribbean Virgin Islands (BVI)

⮞ Winter Port : Caribbean Virgin Islands (BVI)

⮞ Preffered Pickup : British Virgin Islands

Specification

Price Details

⮞

Rates are Caribbean Terms: All Inclusive
Winter and Summer Season 2026/2027 in the BVI

Earnout Requires 48hr Turnarounds

*5 Night Minimum* Inquire for all short charters.
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.

CHILD DISCOUNTS: Discount Applied First Child 15 and under $500 discount ***must be 15 or under at the time of charter***

HOLIDAY RATES 
Christmas and New Year 2026/7 $49,900. 7 night minimum.
Christmas charter dates need to be between 18th - 26th December
New Year charters to start on or after 28 December


BVI Ports only. No USVI Charters or Pick up/drop off










 

Crew Profile

Nick and Jade are a South African couple who have known each other for eight years and bring decades of combined experience in the hospitality industry. That depth of experience is reflected in how they work together — an easy trust and rhythm that translates into a warm, comfortable, and seamlessly run environment onboard.

 

Nick Farinha — Captain

Nick is a seasoned charter Captain with eight years of experience, most recently in the Maldives before joining the BVI. He came up through the ranks as a deckhand, completing ocean crossings and charters before earning his RYA Yachtmaster qualification — giving him a thorough, hands-on understanding of every aspect of running a vessel. Warm and personable by nature, Nick has a gift for making guests feel instantly at ease, equally comfortable leading a conversation on local history as he is on marine life or the day’s dive plan. His passion lies firmly in the ocean — diving, surfing, and watersports of every kind — and he takes great pride in sharing that knowledge with guests. He really strives to facilitate the enjoyment of his guests

 

Jade Lovell — Chef

Jade is a trained chef with additional certification in Thai cuisine, and certified yoga instructor — a combination that informs her holistic approach to food onboard. Her cuisine draws on Thai, French, Italian, and Mexican influences, crafted around fresh, organic ingredients and vibrant flavor, with genuine thought given to how guests want to feel throughout their trip. In 2025, Jade won 1st prize at the culinary competition in the USVI Boat Show. A qualified Divemaster and dedicated nature enthusiast, Jade brings a health-conscious, eco-mindful philosophy to every aspect of the charter — prioritizing organic, fresh produce alongside environmentally responsible products to help protect the ocean she loves. She also enjoys connecting with guests beyond the galley, whether leading a hike, guiding a snorkel in search of octopus, or joining a board game in the evening — always mindful of when to engage and when to allow guests their space.

 

Together

Nick and Jade are genuinely committed to ensuring every guest feels comfortable and at home onboard, dedicating equal care to the smallest details and the most memorable moments of a charter. As a dive team, they are able to lead guests together on underwater excursions, offering a seamless, coordinated experience above and below the water. Every charter is tailored to guests’ preferences, professional and personal alike, delivered within an impeccably clean, well-maintained setting and a consistent commitment to the highest standard of service.

Sample Menu

A SEVEN-DAY CULINARY JOURNEY

DAY 1 · Caribbean Welcome

LUNCH Jerk-Grilled Chicken
Charred pineapple, pickled red cabbage, coriander–lime emulsion,
coconut flatbread.

CANAPÉS Crisp Plantain Cups
Avocado mousse, chilli-lime dressing, toasted pumpkin seeds.

STARTER Charred Sweetcorn Velouté
Coconut foam, chive oil, smoked-paprika coral tuile.

MAIN Crisp-Skinned Red Snapper
Sweet potato fondant, charred broccolini, saffron–lime beurre blanc,
tomato–coriander salsa.

DESSERT Tropical Pavlova
Lemon–lime curd, coconut Chantilly, passionfruit coulis, macadamia
praline.

DAY 2 · Mediterranean Garden

BREAKFAST Shakshuka & Olive Focaccia
Eggs, spiced tomato & sweet pepper, feta, herbs; olive focaccia.

LUNCH Chargrilled Prawns
Lemon–herb quinoa, charred zucchini, tomato–saffron coulis, pistachio
gremolata.

CANAPÉS Tomato & Olive Palmiers
Puff pastry, roasted tomato, olive tapenade, thyme.

STARTER Beetroot & Whipped Goat Cheese
Roasted & pickled beetroot, orange–sherry gel, candied walnut.

MAIN Herb-Crusted Rack of Lamb
Potato dauphinoise, glazed baby carrots, spinach, rosemary–red wine
jus.

DESSERT Vanilla Bean Crème Brûlée
Caramelised sugar, raspberry compote, almond lace tuile.

 

DAY 3 · Asian Coastal
BREAKFAST Mushroom & Spring Onion Omelette
Sesame spinach, chilli–ginger dressing; mini croissants, pineapple–lime
preserve.

LUNCH Signature Tuna Poke
Sesame–ponzu tuna, sushi rice, avocado, mango, pickled radish,
cucumber, wasabi emulsion, nori, crisp shallots.

CANAPÉS Golden Vegetable Gyoza
Ginger–soy glaze, spring onion, toasted sesame.

STARTER Miso-Glazed Aubergine
Wasabi foam, pickled cucumber, crisp ginger, toasted sesame.

MAIN Coconut-Crusted Shrimp & Thai Green Curry
Sweet potato, charred bok choy, Thai green curry sauce, coriander oil,
turmeric lace tuile.

DESSERT Matcha & White Chocolate Mousse Dome
Raspberry gel, black sesame sablé, fresh raspberries.
 

DAY 4 · Italian Coastal
BREAKFAST Parmesan Scrambled Eggs
Roasted cherry tomatoes, basil; rosemary–olive oil cornbread.

LUNCH Tuscan Beef Tagliata
White bean purée, blistered tomatoes, rocket, balsamic–shallot jus,
Parmesan lace crisp.

CANAPÉS Prosciutto & Melon
Basil, aged balsamic.

STARTER Handmade Spinach & Ricotta Ravioli
Sage brown butter, crisp sage, lemon zest, Parmesan lace crisp.

MAIN Golden-Seared Mahi Mahi
Charred capsicum purée, zucchini ribbons, basil emulsion, lemon gel,
crisp capers.

DESSERT Deconstructed Tiramisu
Mascarpone mousse, espresso sponge, coffee syrup, cocoa crumble,
dark chocolate curls.

 

DAY 5 · Mexican Coast
BREAKFAST Huevos Rancheros
Fried eggs, corn tortillas, tomato–chipotle salsa, avocado, lime crema;
cinnamon pastries.

LUNCH Grilled Lobster Tail
Chipotle–lime dressing, sweet potato wedges, mango–cabbage slaw,
crisp shallots.

CANAPÉS Avocado & Jalapeño Cucumber Bites
Avocado–lime cream, pickled jalapeño, shaved radish.

STARTER Roasted Tomato & Avocado Tartare
Roasted tomato, avocado mousse, smoked-chilli tomato consommé,
pickled shallot, toasted pepitas.

MAIN Ancho-Glazed Pork Tenderloin
Coriander–lime rice timbale, charred carrots, orange–ancho jus, pickled
red onion, carrot crisp.

DESSERT Warm Chocolate & Cinnamon Fondant
Burnt-orange gel, vanilla bean cream, toasted pecan crumble.

DAY 6 · The Captain’s Table
BREAKFAST Soft-Boiled Eggs & Golden Rösti
Spinach, chive crème fraîche; butter croissants, orange marmalade.

LUNCH Crisp-Skinned Salmon
French lentils, leeks, Dijon–chive cream, dill oil, apple–radish garnish.

CANAPÉS Roasted Grape & Blue Cheese Endive Boats
Blue cheese cream, roasted grapes, toasted walnut, crisp endive.

STARTER Seared Scallops
Cauliflower purée, Champagne foam, green apple, crisp capers.

MAIN Fillet Mignon
Butternut purée, glazed shallots, charred broccolini, mushroom–red wine
jus, crisp leeks.

DESSERT White Chocolate Cheesecake
Orange, passionfruit pearls & coulis, salted almond sablé.

DAY 7 · Farewell Morning
BREAKFAST Classic Eggs Benedict
Poached eggs, Canadian bacon, lemon hollandaise, English muffins,
roasted tomatoes; blueberry mini muffins.

DEPARTURE SNACK Banana & Dark Chocolate Mini Loaves
Cinnamon crumble, dark chocolate.