Marianne and Kristian are both Danish citizens, and both born in 1954. Two truly talented and extraordinary individuals, Marianne and Kristian are not only highly experienced world sailors, but have designed and built two fine yachts together in the past 25 years Nana, a traditional 68 ft Baltic trader, completed in 1981, and Casador, a more contemporary luxurious 68 ft sloop, featuring sleek classic lines and sweeping overhangs, she was completed in 1991. Since 2005, Marianne and Kristian have been busy refitting and upgrading Breanker.
The sailed away from the Danish coast in 1983, their 10 year old son accompanying them, and worked Nana for the Danish government as a sail training ship for young people. They sailed the Baltic and North Seas, the English Channel and the Atlantic to the Azores, thence to the Mediterranean Sea and North Africa. Eventually the path lead to the Canary and Cape Verde Islands, and the Caribbean. After spending much time cruising the eastern seaboard of the U.S., the warm southern waters of the Bahamas, the Caribbean Sea and the Pacific Ocean, Marianne and Kristian knew that the tropics was for them.
After completing Casador, they started their charter careers in the Bahamas and along the shores of Central America before finally settling in the Virgin Islands, where they have now chartered for more than a decade. Marianne holds an International Yacht Master 3rd Degree license, and Kristian holds an International Yacht Master 1st degree license. Marianne also has a university degree in education, and is a master of the art of canvas work and upholstery, having owned her own canvas and sail loft for a number of years. Her father was a chef, and Marianne was brought up close at hand and instilled with a love of cooking and a keen interest in fine cuisine. Their extensive travels have only served to broaden Mariannes culinary horizons and gourmet options, creating mouth-watering delights for the many guests she has welcomed aboard for the past many years.
Kristian is by all rights a master shipwright, having operated his own yacht repair and wood working shop for years, though his education led him to fine arts, especially in art weaving. Kristian also has a passion for water sports, especially diving, and he is happy to share the fascinating marine life of the Caribbean with guests.
Marianne and Kristian look forward to making your cruise aboard Breanker the most relaxing and enjoyable vacation ever.
Pick Up Locations
Crown Bay Marina STT
12.5 KVA - 220V
12 US Gall/Hr
Caribbean Virgin Islands
Caribbean Virgin Islands
Computer and Internet
Icom VHF & SSB Radios
Full Compliment of Brookes & Gatehouse Instrumentation
# of Videos:
# Dine In:
# Port Hatches:
stern only pls
Dinghy # pax:
Water Skis Adult:
Water Skis Kids:
Kayaks 1 Pax:
Kayaks (2 Pax):
Boarding Ladder (Loc/Type):
Scuba Diving Details
General Diving Info
7 per weeks
Diving Costs information
Diving is included for up to 6 certified divers, gear rental is $150/diver/week
SAMPLE MENU – CHEF/MATE: MARIANNE RASMUSSEN
Always served with freshly brewed coffee, choice of regular or de-café,
and choice of regular or herbal teas.
Juice or freshly made fruit smoothie made from ripe tropical fruits.
Fresh tropical fruit platter. Fine imported preserves and cheeses.
Waffles with fresh berries – Caribbean French Toast – English muffins
Home made banana walnut bread – Chocolate chips pancakes
Eggs and bacon - Warm croissants - Bagels with smoked salmon
Scrambled Eggs platter with ham and tomatoes topped with green onion
Served with fresh French or home made breads
Sea food salad with fresh asparagus served in avocados
Marinated steak salad – Portobello Picata with Marinara sauce
Spinacopita with Greek salad – Smoked salmon and melon salad
Pasta with Gorgonzola sauce
Always served for “Happy Hour” accompanied by your favorite cocktails.
Baked artichoke dip – Home made graved Lax – Vegetable platter
Crab dip - Cheese platter – Pita bread with home made hummus
Baked Brie cheese bread.
Always served with your choice of wine
Salmon in potato crust with fresh steamed asparagus and Hollandaise sauce
Grilled marinated pork tenderloin with potatoes au gratin and steamed vegetables
Poussins with basmati rice, red wine sauce and warm fruit salad
Rack of lamb Greenbrier with rosemary potatoes and steamed carrots
Sesame seed seared tuna with plantains, wild rice and wasabi
Grilled Filet Mignon with Hassel baked potatoes, steamed vegetables and Béarnaise sauce
Always served with coffee, tea and your choice of after dinner drinks.
Blue berry cheese cake – Almond crepes with ice crème
Chocolate soufflé’ - Fresh berries in Chamboard liquor with whipped crème
Mango mousse – Hazelnut cake with panache – Key lime pie
Winter 2020 to 2021
Rates for 5 and 6 guests are for use of up to 3 guest suites
Rates for 5 and 6 guests using 4 guest suites are: $18000 for 7 nights aboard.
Diving for up to 6 guests is included. Gear rental is $150/diver/week
$1,000 off on short notice bookings (ie: confirmed 60 days or less from date of boarding) Not to be combined with other offers.
Please do not combine specials.
Plus 10% for Xmas or New Years (6 pax min)
Charters outside the Virgins:
Regardless of whether or not a vessel may or may not include taxes in the vessel's listed charter fees for Virgin Islands charters, in general, no fees, port dues, nor taxes are included in the charter fee for any charter outside the Virgin Islands unless otherwise agreed.
All Inclusive.Cruising Permit: Paid by BoatLicenses: Paid by Boat