Your skipper, Captain Kyle, has lived near the sea his entire life. Growing up a New Englander, Kyle began working in the waters off the coast of New Hampshire in lobster boats, eventually finding his way into sailing tall ships. After attending Emerson College and graduating with a B.F.A., he soon realized it’s hard to make money as an artist. He then returned to the water and has been sailing professionally ever since. Captain Kyle knows these waters like the back of his hand having spent seven years chartering the U.S. and the British Virgin Islands. Now back after a two-year hiatus working as a licensed officer aboard National Geographic expedition ships from Alaska to Baja California Sur, he longed to return to his roots sailing on a more intimate and personal scale. He strives to deliver a safe trip while ensuring his guests have the most fun and memorable time of their lives.
Chef Jehanne Bavay
With three seasons in the Virgin Islands, working as a chef/first mate on multi-sailing yachts and ten years of experience in the hospitality industry, I have deep passion for providing world-class customer service and dining experience for my guests. I am driving to provide the highest degree of hospitality by ensuring guests experiences meet and exceed expectations. The yachting industry has provided the perfect outlet for my energetic personality. I gain deep satisfaction from the continual transformation of my skill set and abilities as well as my life at sea, which I deeply love.
Poulet Provencal (GF) • Starter; Goat cheese and caramelized onion crostini (V) • Desert; Affogato, an espresso shot over gelato with shaved chocolate topping (V)
Filet Mignon • Starter; Caesar salad (V) • Desert; Fudge brownie with vanilla ice cream (V)
Beef Pad Thai (*GF, DF) • Starter; Shrimp cocktail (GF, DF) • Desert; Key lime pie custard (V)
Blackened Mahi Mahi (GF) • Starter; Fresh guacamole and corn chips (GF, V,DF) • Desert; Assorted fruit and clotted cream (V, GF)
Brown Buttered Scallops over Vegetable Risotto (GF) • Starter; Antipasto spread • Desert; Chocolate chip banana cake (V)
Winter 2021 to 2022
LESS THAN 7 NIGHT CHARTERS: For 6 nights divide by 7N X 6N. For less than 6 nights, divide by 6N X number of nights.
MINIMUM NIGHTS: 4 nights
Please inquire for 12 Pax. Yacht can accommodate 11th and 12th guests (if children) in the forepeaks, upon request.
48 hour turns requested though required for back to back 12 pax charters.
7 nights over Christmas and New Year's flat rate of $34500 for 2-10 guests. New Year's charters must start on December 28th or later.
HALF-BOARD OPTION - SUBTRACT $150 per person from weekly rate: Includes 7 breakfasts, 4 lunches and 3 dinners. Other meals ashore at client expense.
LOCAL FARE MEAL PLAN OPTION : SUBTRACT $75 per person from weekly rate : Includes 7 breakfasts, 5 lunches and 6 dinners. Requires 2 lunches and 1 dinner at client expense.
The rates do not include:
• 4% Bahamas Sales Tax
• Cancellation Insurance and private insurance
• Extra drinks, fine wines, champagne & spirits, special meals orders
• Docking fees
• Transfer airport – base – airport
• Personal expenses
• Cruising permits, fees and taxes to be paid by the charterer upon entry to the BVI cruising grounds or ports
• Currently no delivery fees between Nassau and Marsh Harbour. Please allow time for relocation between charters.
• Please do not take a booking that will block a full week of a Christmas and NYE booking.
• Please make sure to mention gratuity at the time of booking.
• Bahamas: November – February
• BVI: March – July
• Grenada/Grenadines: August - October
All Inclusive.Cruising Permit: Paid by BoatLicenses: Paid by Boat