Capt Bart: Bart was born in South Africa, and grew up on the coasts of the country. Having grown up around boats he decided to change up his lifestyle and turn his passion for sailing into a career. Throughout this time he has served on various large yachts in different locations, including the Bahamas and the East Coast of the US. Easy going and always up for a chat, he loves sharing experiences and is at all times happy to share in some sailing knowledge. As an ex- Skydiving instructor and keen SCUBA diver, you are sure to hear some exciting stories. Bart believes that safety is always the first priority, and that having respect for the environment will ensure to provide an optimal, fun-filled trip.
Chef Katie: Katie is NexGen’s newest culinary procurement. She comes to us from a bustling student town in southern Ontario, Canada. It was here that her love for all things food and cooking originated. In the heart of her Nan’s kitchen when wobbly feet and curious fingers were her only tools. From weekend’s canning the garden harvest’s to festive meals with loved ones, an emotional bond with food had bloomed early for her. After completing high school, it was a natural and easy decision to find a culinary institute to hone these basic skills further. Graduating from the Stratford Chef’s School in 2015, this saw Katie’s skill and practical experience flourish. Seasonal private chef work became her focus, which worked harmoniously alongside of her newfound love of travel of adventure. After a summer gig at a private hunting lodge in Upstate New York, a break was needed to recharge. She trekked through Southeast Asia solo for a couple months, and explored parts of Europe and Mexico as well. These fond bouts of adventure are now seen throughout most of her meal offerings. Katie chose to make the world of yachting her new home in 2021, where she spent her first season in the Caribbean on an 80 ft motor yacht in the Bahamas, USVIs and BVIs. Katie hopes she can delight all who join on Adea, through tasty food and beverage offerings in some of the most picturesque places the world has to offer.
Day 1 Welcome Spread & Dinner Charcuterie board, fruits, veggies, etc Tropical mixed greens salad Blackened Mahi Mahi topped with avocado smash with balsamic roasted brussels sprouts and sweet potato wedges Dessert Key Lime pie
Day 2 Breakfast Baked German pancake served with sausage and fresh fruit Lunch Grilled shrimp veggie kebab wraps served with chips and fruit Dinner Bufala mozzarella with tomato and red onion salad with balsamic drizzle Filet Mignon with caramelized onions Grilled lemon asparagus and hassleback baked potato Dessert Assortment of fresh fruit and gourmet cheeses
Day 3 Breakfast Greek Yogurt Parfait Bar- granola, honey, fresh and dried fruits Lunch Mediterranean kale salads with shredded chicken, sun-dried tomato, feta, scallion, artichoke and chickpeas Dinner Watermelon Feta Balsamic salad Grilled marinated local fish on pineapple planks topped with salsa served with grilled zucchini and roasted potatoes Dessert Plantain bananas foster served over vanilla ice cream
Day 4 Breakfast Scrambled eggs with maple glazed bacon, breakfast potatoes, and fresh fruit Lunch Fresh guacamole & homemade salsa with chips Mahi Mahi fish tacos on corn tortillas w/ cabbage, pickled onion, queso, served with black beans Dinner Grilled Caribbean Lobster served with grilled squash and yucca in garlic sauce Dessert Brownie crumble ice cream sundaes
Day 5 Breakfast Build Your Own Toast Bar- avocado toast with sunny side eggs and honey whipped ricotta toast Lunch Tropical spinach salad topped with fruit, vegetables, and sautéed shrimp served with fried sweet plantains Dinner Cucumber yogurt sauce with freshly baked pita chips, Watermelon feta salad Lamb chops with sauté spinach and lemon potatoes Dessert NY Style cheesecake topped with fruit and caramel drizzle
Day 6 Breakfast Pastry filled quiches- veggie and meat with cheese options Lunch Mediterranean pasta salad with chicken, feta, and veggies in a lemon dressing Dinner Ginger-soy glazed tuna steaks with peppers, onions served with scallion rice
Day 7 Send Off Breakfast Breakfast sandwiches and fresh fruit
Winter 2022 to 2023
Winter 2023 to 2024
Available In BVI From January 2023 onwards.
Minimum charter length: 4 nights
FOR 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.
7 night minimum over Christmas - Flat rate $40,000, New Years - Flat rate $42,000 for 2-8 guests. New Year's charters must start 12/28 or later.
Embarkation 4PM / Disembarkation Noon
Standard Caribbean Terms, all-inclusive.
HALF BOARD MEAL PLAN OPTION : SUBTRACT $150 per person from weekly rate : Includes 7 breakfasts, 4 lunches and 3 dinners. Requires all other meals on shore 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 include:
• Private Yacht & Service of the crew (captain, chef/first mate)
• Insurance for the yacht and the passengers (civil liability)
• Accommodation in 5 private air-conditioned cabins with ensuite bathroom
• Bedding, towels and beach towels
• Full board: breakfast, lunch, and dinner including soft drinks, beer, wine and cocktails
• Consumables for the yacht (diesel, fuel, and water)
• Water sports on board: snorkeling gear, kayak, fishing rod, underwater scooters, SCUBA, SUP
• Mooring fees, cruising taxes, clearance and customs fees, park fees
The rates do not include:
• Cancellation Insurance and private insurance
• Premium beverage requests
• Harbour and Dockage fees
• Transfer airport – base – airport
• Personal expenses
• Gratuity - suggested is 15-20% of total charter fee.