Dillon and Amanda's Crew Profile

Dillon was born in the city of Albuquerque, NM. After graduating he spent one year at Central Michigan University studying outdoor recreation.

Dillon’s first job at sea was on board a glass-bottom shipwreck tour boat for NOAA. This job was the spark that ignited the fire that continues to drive Dillon today. Quickly he became a PADI divemaster which allowed him to work as an aquarist at Albuquerque Aquarium as well as a dive guide in Kona, Hawaii. Thus, expanding his love for the ocean and awareness of conservation of the sea. In Hawaii, he realized his passion for sailing and the open ocean which is why he set his sights on earning his captain's license. His ambitions grew alongside his boating and sailing skills, which earned him the opportunity to accept jobs that took him all over the world. His abilities allowed him to explore new places within the Atlantic, the Pacific, and the Indian Oceans, sailing thousands of miles. His love and passion for the sea emanates to all his guests on board as you explore the waters together.

Amanda was born in Orange County, CA. She spent her early years in the Netherlands, traveling all over Europe until she moved back to the US. Her father would take her out on fishing charters for days at a time with no land in sight. Inspiring her thirst for travel and the ocean, which in turn fueled her adult life and career. Naturally she majored in Biology of Anthropology at Cal State University where she quickly joined the Anthropological society. She earned the opportunity to travel to India with the Himalayan Health Exchange. One month in the mountains she supplied medicine to villagers while learning the local customs and Indian cuisine. It was so fascinating to see how these cooks, in such high elevation, would make such detailed, beautiful dishes with using only what small tools they had. It was interesting for her to see that you don’t need much to create great dishes, just creativity and ingenuity. Prior to her India experience, during the course of her academic career, she would make elaborate meals for her family each week day. Having a full kitchen and all the tools seemed necessary, but watching those gentlemen cook with little to no electricity, and home grown fresh produc showed her otherwise. Cooking was Amanda’s way of connecting and showing her appreciation for family and friends.

After college, it seemed only fitting to try a new adventure and this ideology allowed her to move to a concierge position at the Hyatt in Maui. She spent five years growing and sharing her love for the islands with each client. Also, lived in Hawaiian homes for the first few months which was a cultural shock, in a great way! Learned many Hawaiian traditions, from using a three prong to catch fish and octopus, to helping prepare meals for large Hawaiian families... it takes an entire day, incredible!!!

Six months before leaving the island, her aspirations drove her to owning a business in Charleston, SC and then two years later Dillon and Amanda decided to embarked on a new venture in St. Thomas running term charters where they love welcoming new guests onboard every week , providing funfilled land and water activities and creating fantastic memories.


Type Catamaran
Year Built2020
Size55.00 Ft
Beam28.8 Feet
Draft4.11 Feet

Boat Details

Cabins: 4
Queen: 4
Single Cabins: 1
Showers: 4
Wash Basins: -
Heads: 4
Electric Heads: 4

Pick Up Locations

Pref. Pick-up: St. Thomas, USVI
Other Pick-up: Tortola, BVI


Refit: -
Helipad: No
Jacuzzi: No
A/C: Full

Engine Details

Fuel Consumption: -
Cruising Speed: -
Max Speed: -


Winter Area: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards
Summer Area: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards


Salon Tv/VCR: No
Salon Stereo: Yes
Sat Tv: -
# of Videos: -
# DVDs/Movies: No
# CD's: Yes
Camcorder: No
Books: No
Board Games: Yes
Sun Awning: No
Deck Shower: Yes
Bimini: Yes
Water Maker: Yes
Special Diets: Yes
Kosher: Inq
BBQ: Yes
# Dine In: 10
Minimum Age: Water safe
Generator: Yes
Inverter: Yes
Voltages: 110
Water Maker: Yes
Water Cap: -
Ice Maker: -
Sailing Instructions: No
Internet Access: Onboard WIFI
Gay Charters: Yes
Nude: Inq
Hairdryers: Yes
# Port Hatches: Yes
Guests Smokes: -
Crew Smokes: No
Pets Aboard: No
Pet Type: -
Guest Pets: No
Children Ok: Yes
Hammock: Yes
Windscoops: No

Water Sports

Dinghy size: Yes
Dinghy hp: 40hp
Dinghy # pax: 10
Water Skis Adult: Yes
Water Skis Kids: No
Jet Skis: No
Wave Runners: No
Kneeboard: Yes
Windsurfer: -
Snorkel Gear: -
Tube: -
Scurfer: No
Wake Board: Yes
Kayaks 1 Pax: -
Kayaks (2 Pax): -
Floating Mats: Yes
Swim Platform: Yes
Boarding Ladder (Loc/Type): Yes/Stern
Sailing Dinghy: No
Beach Games: -
Fishing Gear: Yes
Gear Type: Trolling and Casting
Rods: -

Scuba Diving Details

Crew License Resort Course Full Course
- - -
Divers - Tanks - BCs - Regulators - Dive Lights -
Air Compressor Not Onboard Wet Suits - Weight Sets - Dives/wk - Night Dives -
General Diving Info
Yacht offers onboard diving.
Guests to hire their own dive equipment.
Crew will arrange rental equipment on behalf of the guests and have it onboard when guests arrive

Scuba gear onboard for $150 per person/per week.
Scuba gear includes a BCD, regulator, weights and tank.
Diving Costs information
$50 per person per dive


Country power breakfast -Two Fried Eggs made to order, country bacon, breakfast sausage, cremini mushroom, fried onions and tomatoes and sweet plantains and triangles of toast

Veggie scrambled eggs - A variety of fresh seasonal vegetables and scrambled eggs served with a fresh baked croissant and crispy bacon

Traditional eggs benedict - A serving of two poached eggs atop honey backed ham or thinly sliced smoked salmon on a toasted English muffin smothered in a smooth hollandaise sauce.

Grilled breakfast burrito - Filled with herb roasted potatoes, scrambled eggs and a choice of cheese, delicately wrapped in a tortilla and grilled to perfection.

New York style breakfast - Toasted pumpernickel or plain bagel topped with thinly sliced smoked salmon, whipped cream cheese, English cucumber slices, topped with slithers of red onions, diced tomatoes and fresh chives or capers.

Delicious breakfast quiche - Prepared with fresh island sourced vegetables, eggs and an assortment of cheeses accompanied by a side of crispy bacon.

Peanut butter and jelly traybake - Pancake batter with peanut butter and jelly swirled all around. Topped with assorted berry’s and a jelly reduction.

Avocado toast - Smashed avocado with fresh lime on toasted bread with sundried tomato scrambled eggs on the side


Beef Taco Crunch Wrap made with seasoned ground beef, sautéed peppers & onions, shredded romaine lettuce, seasoned diced tomato, melted Monterey jack cheese gently wrapped and grilled in a flour tortilla, served with sour cream, and salsa

Chicken caprese pasta salad comprised of fresh basil, vine ripe tomatoes, shredded mozzarella cheese and pasta, tossed with fresh home-made pesto and baked garlic and herb chicken breast.

Buddah bowl served made up of tri-colored quinoa bowl topped avocado, sweet potato, chili roasted chick peas, hardboiled egg, and fresh vegetables finished with a creamy lemon, maple sesame dressing

Shrimp caesar salad with crunchy romaine lettuce mixed with homemade croutons, garlic Caesar dressing, adorned with parmesan, and garlic/black pepper shrimp, served with fresh baked garlic bread

Fish Tacos using blackened fresh local Mahi-mahi, cilantro lime coleslaw, topped with a rustic pineapple salsa

Gourmet pulled pork sliders comprising BBQ pulled pork on a caramelized Hawaiian roll, with a tangy coleslaw and seasoned sweet potato fries. Served with a side of zesty ginger ketchup


Bruschetta with crunchy toasted bread, plum tomatoes, mango, goat cheese & balsamic glaze (passion fruit balsamic

Shrimp ceviche with avocado, corn, tomatoes

Charcuterie board assorted fruits, cheeses, and aged salamis accompanied by a variety of pickles, nuts and served with an array of crackers.

Soft baked brie topped with cranberry jam and wrapped in phyllo pastry, served with fruit and crackers

Bacon wrapped jalapeño poppers.

Crab artichoke dip and three cheese and seasoned crab filling served in delicate phyllo cups

Buffalo chicken dip served with homemade rosemary and apricot glaze crown bread

Crab cakes made with homemade bread crumbs, these deliciously fresh crab cakes are topped with a spicy mayo sauce and perfectly paired with garlic, and rosemary roasted potato wedges

Poke Bowl withfresh Ahi Tuna marinated in soy sauce, eel sauce, and wasabi. Chunks of pineapple, avocado, Tortuga grown green onions, and cucumber. Topped with a creamy sriracha aioli and Asian, toasted sesame oil.



Walnut encrusted pork tenderloin on a bed of spinach

Served with broccoli and cranberry salad and a savory balsamic sweet potato and mushroom side dish.

Sun-dried tomato, basil pesto, and spinach stuffed chicken breasts

Served with rustic garlic mashed potatoes and roasted asparagus wrapped in prosciutto. 

Shrimp scampi with a capellini pasta, roasted and sundried tomatoes, served with a refreshing yet hearty kiwi and cucumber summer salad.

Zest marmalade salmon served alongside wild rice and edamame.  Topped with broccolini roasted in a balsamic and shallot reduction sauce

Jerk Chicken Kebabs: Caribbean marinated chicken breasts grilled to perfection plated with coconut rice and topped with a mango salsa.  Stir fried bok-choy with chilly garlic sauce.

Filet Mignon with a rhubarb, honey, and rosemary glaze accompanied by carrots a la orange and Hassel back potato topped with garlic, breadcrumbs, and parmesan cheese.  

Lemon, garlic, and macadamia nut crusted fresh Mahi fillet paired with a beautiful and decadent veggie, parsley risotto.



Creamy caramel flan topped with fresh fruits and garnished with mint leaves.

Decadent home made cheesecake with fresh mint, berries, and a raspberry purée

Delicious warm chocolate brownie alamode served over vanilla bean ice cream with a chocolate drizzle

Fresh Caribbean peaches roasted in a vanilla brown sugar glaze served with a scoop of ice cream.

Freshly made zesty key lime pie  

 Berry cream cupcake served with fresh berries and honey lemon mascarpone cream 

Homemade peanut butter cookies filled with ricotta cheese and topped with a hersey kiss. 

A delighful chocolate charcuterie board 

Chocolate covered ice cream resting topped with a chocolate dipped stawberry and strawberry coulis.



Soft drinks, sodas, water, beers and well drinks, cocktails are available  for your enjoyment.


Vodka brands: Tito’s, Stoli, Smirnoff

Whiskey brands: Johnny Walker, Dewars, Jack Daniels

Tequila brands: Souza, Milagro

Rum brand: Cruzan

Gin brands: Gordans, Tanqueray  

Assortment of liqueurs.

Red and White Wines

Pino Grigio, Sauvignon Blanc, Chardonnay, Cabernet Sauvignon, Red Blend, Pinot Noir, Proseco


Bud, Coors, Corona, Miller, Caribe, Presidente

Please let your broker know your preferred brand.

If you require premium wines or spirits of your choice, please notify your broker and we will be happy to source it for you and have them onboard when you arrive.

These would be at an additional cost to you.


2 Pax 3 Pax 4 Pax 5 Pax 6 Pax 7 Pax 8 Pax
Winter 2021 to 2022 $29,000 $29,500 $30,500 $31,500 $32,000 $32,450 $32,850
Summer 2022 $30,500 $31,300 $31,850 $32,300 $32,850 $33,300 $33,850
Winter 2022 to 2023 $32,500 $33,000 $33,500 $34,000 $34,500 $35,000 $35,500
Summer 2023 $32,500 $33,000 $33,500 $34,000 $34,500 $35,000 $35,500
**** Please note
Cruising Permits, Fees, and Taxes to be paid by the Charterer upon entry to BVI Cruising Grounds or Ports.

**** TAXI FARE: Big Nauti will cover your client's taxi fare to and from the airport.

Minimum charter length:

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.

2021- Flat Rate: $37,000. Must end no later than Dec 26th
2022 - Flat Rate: $ 38,500 Must end no later than Dec 26th

2021/22 - Fat Rate: $41,000 Must start not later than December 28th
2022/23 - Flat Rate: $41,000 Must start no later than December 28th

Additional Rate Details:

HALF-BOARD RATES: Discount of $150 per person
Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches and 4 dinners ashore at client expense. Also, see Local Fare option below.

LOCAL FARE MEAL PLAN: Discount of $75 per person
Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.

CHILDREN under 11 years of age:
$250 discount for 7 night charter

All Inclusive.Cruising Permit: Paid by ClientLicenses: Paid by Boat

(15 December -30 April)
Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards
(1 May - 14 December)
Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards


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