Capt. Ted grew up in chilly Chicago, on the blustery shores of Lake Michigan, but left for the sunny climes of South Florida for school. This was followed by 25 years in the heart of American viticulture, the Napa Valley. There, Ted was involved in making and marketing wine worldwide. Eventually fate lead Ted to the sailing capital of Newport, and he has since pursued his love of yachting and the water. The BVI fell onto Ted's navigational chart 4 years ago and he has been providing a bespoke experience to his charter guests ever since. His intimate knowledge of the islands allows for a one of a kind island adventure.

Chef Mackenzie recently finished my first season in the maritime industry after working as sole chef in the Mediterranean, and have now found temporary work in the Caribbean and Bahamas. Previous to yachting, she worked in numerous hospitality roles since 2011, ranging from working in top Australian bars and restaurants, to managing an international team at a prestigious beach club in Bali. Mackenzie maintain a high level of customer service and am well presented with a smile on my face at all times. She is fit, energetic, and am passionate about providing an exceptional vacation while also working well within the team.


Type Catamaran
Year Built2000
Size58.00 Ft
Beam29' Feet
Draft5.5 Feet

Boat Details

Cabins: 4
Queen: 4
Single Cabins: 1
Showers: 7
Wash Basins: 5
Heads: 5
Electric Heads: 5

Pick Up Locations

Pref. Pick-up: Tortola or St. Vincent
Other Pick-up: Tortola, down-island


Refit: 2014
Helipad: No
Jacuzzi: No
A/C: Full

Engine Details

Volvo D255 x 2 Norpro 15Kw x 1
Fuel Consumption: 3
Cruising Speed: 8
Max Speed: 12 US Gall/Hr


Winter Area: Caribbean Virgin Islands
Summer Area: Caribbean Virgin Islands


Salon Tv/VCR: Yes
Salon Stereo: Yes
Sat Tv: Wifi provided free in the Virgin Islands. Guests must bring own laptop or device to access internet.
VHF Radio
Auto Pilot with wifi access to onboard charting
# of Videos: -
# DVDs/Movies: 200+
# CD's: 200+
Camcorder: -
Books: 20
Board Games: Yes
Sun Awning: Yes
Deck Shower: Yes
Bimini: Yes
Water Maker: -
Special Diets: Yes
Kosher: Yes
BBQ: Yes
# Dine In: Yes
Minimum Age: 4 yrs - No diapers please
Generator: Yes
Inverter: Yes
Voltages: 220 volt and 110 volt
Water Maker: -
Water Cap: -
Ice Maker: Yes
Sailing Instructions: -
Internet Access: Onboard WIFI
Gay Charters: Yes
Nude: No
Hairdryers: Yes
# Port Hatches: 8/14
Guests Smokes: On transom steps
Crew Smokes: No
Pets Aboard: No
Pet Type: -
Guest Pets: No
Children Ok: Yes
Hammock: Yes
Windscoops: Yes

Water Sports

Dinghy size: 15 foot
Dinghy hp: 60
Dinghy # pax: 09
Water Skis Adult: 1
Water Skis Kids: No
Jet Skis: No
Wave Runners: -
Kneeboard: -
Windsurfer: No
Snorkel Gear: Yes
Tube: Yes
Scurfer: -
Wake Board: 1
Kayaks 1 Pax: -
Kayaks (2 Pax): 2
Floating Mats: 6
Swim Platform: Transom
Boarding Ladder (Loc/Type): 1 off Transom
Sailing Dinghy: -
Beach Games: Yes
Fishing Gear: Yes
Gear Type: 4 Trawling Rods, 3 casting rod
Rods: 7

A sampler from the galley of Braveheart


All breakfasts are served with fresh local fruit, coffee, tea and juice

  • -  Middle Eastern Shakshuka topped with freshly sliced avocado and feta cheese

  • -  Egg, bacon and cheese breakfast sandwiches served on a warm croissant with a light pesto spread, lettuce, and sun-dried tomatoes

  • -  Lemon mascarpone pancakes drizzled with fig and raspberry compote and topped with fresh whipped cream and blueberries

  • -  Zucchini fritters topped with crispy bacon, smashed avocado, and poached eggs and a dash of spicy mayo

  • -  Chia seed yogurt bowls served with fresh berries and homemade granola

  • -  Open faced smoked salmon lox bagels with cream cheese topped with capers, fresh cucumber and cracked black pepper

  • -  Greek yogurt parfaits topped with chopped walnuts, fresh berries and honey

  • -  Montecristo french toast - coconut flake crusted French toast covering havarti cheese and crispy honey baco


Served with ice water, beer, wine, sodas, or cocktails if it allows

  • - Mediterranean Quinoa Salad served with spiced chicken skewers, feta cheese, tzatziki, hummus
  • -  Slow cooked BBQ pulled pork sliders served with tri-colored slaw and homemade cornbread

  • -  Blackened chicken caesar salad with shaved parmesan, fresh baked garlic croutons and hard-boiled eggs

  • -  Grilled pear and halloumi salad with toasted walnuts and pomegranate seeds

  • -  Chicken caprese melt along with spinach salad topped with blue cheese, candied walnuts, cranberries, apples and a ginger-honey dressing

  • -  Thai yellow shrimp curry served with jasmine rice and hummus and pita platter

  • -  White crab, jalapeno and pepper jack cheese quesadillas with side homemade salsa and tortilla chips
  • -  Maryland style crab cakes with a paprika, lemon and mustard dipping sauce accompanied with lightly dressed zoodles

Happy hour bites

  • - Fig jam, jalapenos and brie grilled cheese sandwiches
  • - Mixed Italian charcuterie board with salami, prosciutto, grapes, a spread of breads and crackers, honey and jam, pears, apples and olives
  • -  Figs stuffed with goats cheese and wrapped in thin cut bacon
  • -  Watermelon, mint and feta skewers
  • -  Tomato bruschetta and grilled halloumi on top of toasted french bread brushed with olive oil
  • -  Goat cheese, acorn squash, crispy prosciutto with a balsamic glaze on crackers and phyllo dough cups with brie cheese and raspberry jam
  • -  Mushroom bites stuffed with sauteed zucchini and pesto rossi, then topped with crispy parmesan cheese
  • -  Hot crab dip with warm garlic bread


  • -  Poached salmon over couscous with roasted red pepper cream sauce and greens

  • -  Shrimp tacos on warm corn tortillas topped with avocado, mango, purple cabbage, spicy mayo, and fresh pico de gallo

  • -  Homemade four cheese lasagne served with warm garlic bread and a side garden salad, topped with raspberry vinaigrette

  • -  Honey balsamic roasted chickpea salad topped with feta, strawberries and sesame sticks with a homemade honey dijon dressing

  • -  Pan fried gnocchi served in a light truffle cream sauce sauteed with spinach, capsicum, and chorizo and side seasonal roasted vegetables

  • -  Pan seared white fish over a fresh leek puree

  • -  Baked filo dough wrapped salmon served on a bed of spinach, pesto and feta served with grilled asparagus

  • -  Cajun style Surf n Turf - cajun spiced grilled beef cooked to your liking with jumbo shrimp seared lightly in a garlic cajun spicy sauce, all served with whipped potatoes


  • -  Kahlua cake with vanilla bean ice cream

  • -  No-bake cheesecake with cookie crust topped with white chocolate shavings

  • -  Assorted berry salad with whipped cream

  • -  Double chocolate chip brownies with caramel swirl

  • -  Affogato - ice cream, shot of espresso and hazelnut liqueur, topped with walnuts nuts and shaved chocolate

  • -  Thai coconut pudding cake

Menu is an example only please.  Individual charter menus are customized based on the collective preferences of the charter party.

2 Pax 3 Pax 4 Pax 5 Pax 6 Pax 7 Pax 8 Pax 9 Pax

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


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