Cpt. Keith Allen

Keith has always had an adventurous spirit, inherited from an extremely nomadic family, mostly spread between Kenya, the U.K., U.S.A. and of course Australia, where he grew up. He has been fortunate enough to have been raised as a well travelled youth which enabled him to grow into someone who can build rapport and friendships with people from many different walks of life and cultures. A trait invaluable when considering the multicultural and close-knit conditions living and working aboard a yacht.

Keith has sailed around all of the windward isles, from St Maarten to Grenada; the Dutch Caribbean, Panama, the Andalusian coast of Spain, Portugal, Morocco, Croatia and the Greek Islands in the Saronic Gulf of the Mediterranean. He has also spent time working on a superyacht that sailed up the east coast of the United States from Fort Lauderdale to Rhode Island as well as around Nantucket and Martha’s Vineyard but realized his heart and true passion was in sailing and smaller boats. Keith's favorite part about skippering on yachts is hunting for unique bays and the little hidden gems on the islands; from the best beach bars to reefs full of life that can only be reached by boat.

Keith is a certified divemaster and free diver and loves hunting for fresh spiny lobster to serve, butterflied and grilled in his signature style paired with one of his craft cocktails. A passionate photographer, he loves providing memories to guests that will last a lifetime and offers several packages for guests to choose from to ensure no moment is missed. Whether it’s chauffeuring guests to dinner by tender, or towing them with tube or wakeboard, you are in safe and capable hands with Keith at the helm.

Chef/Mate Melissa Kodman

Born and raised in Arizona, Melissa has always longed to explore the world. After graduating from business school she began a corporate job but soon after decided to leave her desk behind. With just the bag on her back she travelled to an idyllic balkan country, Croatia. Here she fell in love with European traditions, local produce, crystal clear water, and a life on the ocean. Three years later and she’s worked in Croatia, Greece, Montenegro, and the Virgin Islands. Through her work-and-travel lifestyle she's seen almost thirty countries on five different continents. The Virgin Islands has easily become her second home. Through the community of locals and sailors alike she has learned of all the best hidden gems this paradise has to offer. When she's not in the galley creating masterpieces you can find her diving into the turquoise blues of the Caribbean.

Melissas passion for food began in her family's kitchen and evolved to hosting dinner parties. The opportunity to see so many places and different cultures has greatly influenced Melissa’s cooking. Melissa loves to incorporate fresh, local, and nutritious ingredients. Cooking for so many different people has allowed her to cater to any dietary restriction, allergy, or preference in order to create the perfect menu just for you!

Fun, young, upbeat and experienced. Keith and Mel will take your vacation to the next level. Whether you are looking for an action packed week of Watersports, diving and adventure or a calm, laid back and serene holiday; Keith and Mel have got it covered.


Type Catamaran
Year Built2021
Size49.00 Ft
Beam25.85 Feet
Draft4.43 Feet

Boat Details

Cabins: 3
Queen: 3
Single Cabins: 1
Showers: 3
Wash Basins: -
Heads: 3
Electric Heads: 3

Pick Up Locations

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


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

Engine Details

2 x Yanmar 57HP 1 x Onan 13.5KW
Fuel Consumption: -
Cruising Speed: 7.5 kts
Max Speed: What's the r US Gall/Hr


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


Salon Tv/VCR: Yes
Salon Stereo: Yes
Sat Tv: -
# of Videos: -
# DVDs/Movies: -
# CD's: -
Camcorder: Yes
Books: -
Board Games: Yes
Sun Awning: Yes
Deck Shower: Yes
Bimini: Yes
Water Maker: 240L/H
Special Diets: Yes
Kosher: Inq
BBQ: Yes
# Dine In: Yes
Minimum Age: -
Generator: 13.5KW ONAN
Inverter: Yes
Voltages: 12V / 110V
Water Maker: 240L/H
Water Cap: 1000L / 250 gal
Ice Maker: Yes
Sailing Instructions: No
Internet Access: Onboard WIFI
Gay Charters: Yes
Nude: Inq
Hairdryers: Yes
# Port Hatches: -
Guests Smokes: Sugar scoops only
Crew Smokes: No
Pets Aboard: No
Pet Type: -
Guest Pets: -
Children Ok: Yes
Hammock: Yes
Windscoops: No

Water Sports

Dinghy size: 12 Ft.
Dinghy hp: 40 HP
Dinghy # pax: 6
Water Skis Adult: No
Water Skis Kids: No
Jet Skis: No
Wave Runners: No
Kneeboard: 1
Windsurfer: No
Snorkel Gear: Yes
Tube: Yes
Scurfer: No
Wake Board: Yes
Kayaks 1 Pax: No
Kayaks (2 Pax): Yes
Floating Mats: Yes
Swim Platform: Yes
Boarding Ladder (Loc/Type): Off Scoop Steps
Sailing Dinghy: No
Beach Games: Yes
Fishing Gear: Yes
Gear Type: Trolling and Casting
Rods: 2

Scuba Diving Details

Crew License Resort Course Full Course
Master - -
Divers 6 Tanks - BCs - Regulators - Dive Lights -
Air Compressor Not Onboard Wet Suits - Weight Sets - Dives/wk - Night Dives -
General Diving Info
Diving with Cpt. Keith as a certified PADI Divemaster

All guests must be certified Open Water divers as a minimum and have dived within 12 months prior to charter. Otherwise, a refresher course is required before diving.

Guests are responsible for their own gear rental (can bring their own so long as service history within 1 year provided) and Cpt will facilitate the rental and delivery of equipment to the boat prior to charter with a local dive shop.

Diving Costs information
$50 per person per dive
$75 per person per night dive


Bagel Bar with Everything Bagels, Lox, and all the Toppings 

Classic Eggs Benedict

Shakshuka Style Baked Eggs with Toasty Sourdough 

Avocado Toast with Poached Eggs 

Classic French Toast with Honey Drizzled Mascarpone

Smoothie Bowls 


Mahi Mahi Tacos with Mango Salsa

Sesame Crusted Tuna Salad with a Sesame Dressing 

Mediterranean Bowls with a Homemade Tzatziki Sauce

Chicken Tinga Tostadas with Lime Spiked Crema

Blackened Shrimp Kale Caesar Salad

​Lump Crab Cakes with Remoulade 


Chefs Choice Charcuterie Board 

Caprese Skewers with a Balsamic Reduction

Assortment of Sushi Rolls

Ahi Tuna Poke Bites 

Crab Rangoon


Filet with a Chimichurri Sauce 

Garlic & Red Wine Braised Short Ribs

Catch of The Day served with Coconut Rice and Pineapple Salsa 

Shrimp Linguine with a White Wine Sauce served with Crispy Garlic Bread

Seared Scallops with Fresh Corn Salsa

Miso Glazed Salmon Filet with Stir Fried Veggies

Bruschetta Chicken over Pasta with a Balsamic Reduction 


Key Lime Pie with Fresh Whipped Cream

Dark Chocolate Tart

Coconut Panna Cotta

Avocado Chocolate Mousse 

Dark Chocolate Dipped Fruits

Poached Pears with Caramel Sauce


2 Pax 3 Pax 4 Pax 5 Pax 6 Pax
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(15 December -30 April)
Caribbean Virgin Islands
(1 May - 14 December)
Caribbean Virgin Islands


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No Yatch Insight Available.