Overview

⮞ Guests (6)

⮞ Length (60.00 Ft)

⮞ Type (Cat)

⮞ Cabins (3)

⮞ King Beds (1)

⮞ Queen Beds (1)

⮞ Showers (3)

⮞ Heads (3)

 

 

⮞ Air Conditioning (Full)

⮞ Smoking Area (Aft Transom)

⮞ Generator (21.5 KW)

⮞ Year Buillt (2024)

Accomodations

⮞ 3 Ensuite cabins
Primary King cabin on deck level
1 x VIP Queen cabin
1 x Guest cabin (port side) with twin beds can convert to King

Crew have separate cabin and head.

Locations

⮞ Summer Port : Caribbean Virgin Islands (BVI)

⮞ Winter Port : Caribbean Virgin Islands (BVI)

⮞ Preffered Pickup : Hanna Bay, Tortola

Specification

Price Details

⮞ All rates are for 7 nights, 8 days. For short charters please use the divide-by-6 rule for figuring short charter premiums. Charters of less than 5 nights available depending on schedule and season, please inquire. Holiday Period BVI Christmas week 1-6 Pax $50,600 Inclusive New Years week 1-6 Pax $52,900 Inclusive Christmas to end by December 27 | New Years to begin no earlier than December 28th No specials apply 7 Night Min

Crew Profile

Matt and Tara are an experienced energetic couple with a great sense of fun. They have a diverse range of skills above and below the water. A highly motivated, organized couple with an eye for detail and the desire to ensure their guests have the vacation they have been dreaming about.

Captain Matt, an RYA/MCA certified Yachtmaster, boasts over 15 years of professional sailing across Australia, Italy, the UK, and the BVI. His journey includes a two-year tenure as a charter skipper in Italy's southern waters, where he led a diverse array of boats and groups.

Prior to his transition to private crewed yachts, Matt imparted his knowledge as an RYA & ASA sailing instructor in the BVI, focusing on beginner to intermediate courses. His role as Sunsail's flotilla skipper saw him navigating up to fifteen boats through the islands' serene waters. Passionate about sailing, Matt thrives on the camaraderie with guests, the thrill of new challenges, and the joy of discovering novel locales and cultures.

A professional chef, Tara spent two years at one of London's top catering colleges, and 10 years working in some top restaurants and hotels in London. Wanting to travel she became a diving instructor and started exploring the world, including spending 7 years on Grand Cayman as a diving instructor and underwater videographer. In her free time, she set up her own company, catering for cocktail parties and small business lunches. Here is where she combined her two passions: cooking and the ocean.

In 2010, Tara's journey brought her to the BVI, where she served as the chef aboard a 105-foot trimaran, navigating the Caribbean waters and delighting up to 20 guests with her culinary creations. Her impeccable organization skills were key to satisfying the appetites of 27 people daily. With her extensive training, Tara adeptly tailors her menu to accommodate any dietary needs, continually crafting innovative dishes to offer an unforgettable dining experience to her guests.

In 2012, Matt and Tara united as a dynamic Captain and Chef duo, committed to providing top-notch charter experiences in the stunning British Virgin Islands. Their collaboration has set a high standard for sailing adventures, blending expert navigation with exquisite culinary delights, all set against the backdrop of the BVI's breathtaking scenery.

Sample Menu

From the Galley of Chef Tara

Day 1

Breakfast- smoked salmon platter with freshly baked croissants

Lunch- charcuterie platters

Appetizers - stuffed Mushrooms

Starter- blue cheese panna Cotta with port balsamic poach pears

Dinner- pan seared scallops and chorizo served over a spring veg and champagne risotto

Desert-chocolate lava cake with mango sorbet

Day. 2

Breakfast- chocolate chip pancakes

Lunch- caprese salad with home made bread

Appetizers - lobster samosas

Starter- shrimp and wild mushroom bouchée

Dinner- pan seared duck with a port and red current reduction

Desert- baileys creme brûlée with white chocolate biscotti

Day 3

Breakfast- pain chocolate & chia seed pudding

Lunch- Moule’s Mariniere

Appetizers - shrimp toast

Starter- baked Brie with homemade cranberry and port compote

Dinner-pan seared sea bass over black squid ink pasta over a roasted red pepper sauce

Desert-raspberry and lemon Mille-feuille

Day 4

Breakfast- avocado baked eggs

Lunch- goats cheese and roasted pepper baskets

Appetizers - beetroot hummus platter

Starter- tuna tartara

Dinner- pan seared mahi-mahi in a white wine tomato and basil sauce

Desert- key lime pie

Day 5

Breakfast- yogurt parfait & raisin swirls

Lunch- crab and avocado salad

Appetizers - cheese scones with vintage cheddar and port cranberry compote

Starter- butternut squash soup

Dinner- rack of lamb over blue cheese polenta and balsamic pomegranate reduction

Desert- strawberry cheesecake ice cream bomb

Day 6

Breakfast- overnight soaked oats & Banana Bread

Lunch- Caesar salad with BBQ shrimp

Appetizers - crispy crab and ginger dumplings

Starter- foie gras on homemade brioche with fig compote

Dinner- Bouillabaisse with crunchy bread

Desert- light non baked cheese cake with a summer berry compote

Day 7

Breakfast- smoked salmon eggs Benedict

Lunch- sushi grade tuna nicole’s salad

Appetizers - truffle popcorn

Starter-beetroot and vodka cured kingfish

Dinner- Fillet of Beef Wellington

Desert-rich chocolate truffle tower with raspberry gelato