Captain Ted Egan:
Captain Ted has had years of experience sailing all over the world and is sure to guide you to the best bays and most mystic spots around USVI and BVI. Ted was born in Chicago. He completed his Bachelor of Science degree in 1991 and his MBA at The University of Miami in 1993. He completed his RYA 200t Offshore Yachtmaster in 2014 and since then he has sailed professionally in Greece, Bahamas, Caribbean including St. Vincent and the Grenadines, Grenada and the USVI-BVI. He has also sailed across the Atlantic from France to Annapolis. Captain Ted is passionate about creating a bespoke charter experience for guests based on his knowledge of the islands, scuba diving, snorkeling, watersports and fishing. He can cook too, think grilled Mahi mahi and epic Ribeye. Captain Ted has a Padi Rescue Diver Certification and can’t wait to show you what the underwater world has to offer.

Chef Ellie Mae:
Having lived in the Caribbean for nearly 20 years, Ellie has extensive local knowledge of produce all around the islands. Adaptability and versatility are requirements when catering for large groups with different tastes and nationalities. Her love for sailing and a circumnavigation of the globe gave her a broad mind and the ability to get along with many people and make them happy. There is no better way to do this than with food!

She is versed in a range of culinary styles, including Italian, vegetarian and Mediterranean, but her particular culinary areas of expertise are:

Spanish Cuisine
After living in Spain for 11 years she mastered the technique for making proper Paella Andalucía, using only local fresh ingredients; as well as a variety of other Spanish favorites including fresh Gazpacho, Spanish tortillas and authentic Tapas.

Thai Cuisine
Living in Thailand for a year she learnt how to make classic Thai dishes including Pad Thai; Tom Yam Goong (a spicy shrimp soup made with lemon-grass, fresh mushrooms, cilantro and some red or green curry paste), Kao Pad (a fried rice with addition of coconut milk and garlic), and Thai coconut curry which she makes using her own curry paste, as is traditional in Thailand.
Thai food has complex delicious tastes, and with quality ingredients and superb knife skills it becomes a beautiful, colorful presentation.

French Creole
From living in the Caribbean she has developed a fusion of French/Creole and other Caribbean cooking styles. She uses locally grown organic fruit and vegetables and fresh seafood like Lobster, Conch, Yellowfin Tuna, Mahi Mahi and Kingfish, which is in abundance when sourced locally.

Chinese / Japanese
Always popular are Sushi and Sashimi, and so she travels with her personal sushi mat and knives. A favorite starter is Ahi Tuna Tartar (Yellowfin Tuna) made with sesame oil, cilantro, ponzu sauce (a citrus light soya sauce) chives, Sriracha (pepper sauce).

Like Sushi, Indonesian is ideal to serve as shared platters. The most popular dishes are Chicken Satay served with peanut sauce and Indonesian Rijsttafel, which consists of a number of dishes all displayed on the table, accompanied by Kroepoek (shrimp paste chips) and Loempia (springrolls).


Type Catamaran
Year Built2019
Size58.00 Ft
Beam28 Feet
Draft6 Feet

Boat Details

Cabins: 4
Queen: 3
Single Cabins: 1
Showers: 4
Wash Basins: 4
Heads: -
Electric Heads: 4

Pick Up Locations

Pref. Pick-up: Yacht Haven Grande, STT
Other Pick-up: Red Hook or BVI


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

Engine Details

(2) 110hp Yanmar diesels 20K Northern Lights generator
Fuel Consumption: -
Cruising Speed: -
Max Speed: -


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


Salon Tv/VCR: Yes
Salon Stereo: Yes
Sat Tv: -
# of Videos: -
# DVDs/Movies: 500+
# CD's: -
Camcorder: Yes
Books: No
Board Games: Yes
Sun Awning: Yes
Deck Shower: Yes
Bimini: Yes
Water Maker: Yes
Special Diets: Yes
Kosher: Inq
BBQ: Yes
# Dine In: 9
Minimum Age: water safe
Generator: 20Kw
Inverter: Yes
Voltages: 110v & 220v
Water Maker: Yes
Water Cap: Unlimited
Ice Maker: Yes
Sailing Instructions: No
Internet Access: Onboard WIFI
Gay Charters: Yes
Nude: Yes
Hairdryers: Yes
# Port Hatches: 18
Guests Smokes: Aft steps only please
Crew Smokes: No
Pets Aboard: No
Pet Type: N/A
Guest Pets: No
Children Ok: Yes
Hammock: No
Windscoops: No

Water Sports

Dinghy size: 14' RIB center console
Dinghy hp: 60HP
Dinghy # pax: 8
Water Skis Adult: Yes
Water Skis Kids: Yes
Jet Skis: No
Wave Runners: No
Kneeboard: Yes
Windsurfer: No
Snorkel Gear: Yes
Tube: Yes
Scurfer: Yes
Wake Board: Yes
Kayaks 1 Pax: No
Kayaks (2 Pax): 2
Floating Mats: Yes
Swim Platform: Hydraulic lift on back deck to
Boarding Ladder (Loc/Type): Boarding platform on back
Sailing Dinghy: No
Beach Games: Yes
Fishing Gear: No
Gear Type: N/A
Rods: N/A


Eggs any style with Bacon, Sausage, Hash browns, Toast

Local Breakfast with Saltfish and Homemade Coconut Bake

Cardamom Dusted French Toast

Crispy Banana Pancakes with Nutmeg Syrup

Grilled Coconut Bread & Local Marmalade

Blueberry Muffins with Sour Cream

Muesli, Yogurt & Grenada Fruits

New York Bagels, Smoked Fish, Capers & Cream Cheeses

English Muffins with Marmalade , Nutella, Nutmeg or Maple Syrup

Grilled Croissants & Chelsea Rolls

Fresh Local Juices (Seasonal)
Passionfruit, Papaya, Pineapple, Mango, Bergamot, Orange, Sorrel, and Coconut Water



Smoked Marlin Paté with Baguette
Rocket Salad with Tangy Vinaigrette

Quiche Lorraine
Tossed Salad with Balsamic & Olive Oil

Tex-Mex Taco Bar
Grilled Shrimp, Chicken, Tuna & Black Beans, Avocado, Tomato, Salsa, Lettuce, Sour Cream, Shredded Cheeses

Tuna Carpaccio
Shredded Greens, Rocket & Toasted Pumpkin Seeds, Lemon, Honey, Mustard & Olive Oil Dressing & a Sliced Baguette

Grilled, Stuffed Avocadoes with Shrimp & Pineapple
Creamy Cocktail Sauce & Crostini

Classic Caesar Salad
with Chicken, Shrimp or Seared Tuna

Sesame Tuna Tartar
Sushi Grade Yellowfin, Red Onion, Cilantro, Sriracha

Lobster Cobb Salad
with Artichoke, Celery, Fennel & Fresh Palm Hearts

Roasted Vegetable Pasta Salad
Butternut Squash, Eggplant, Zucchini, Pepper & Sausage with Celery, Basil & Chives & Balsamic Reduction

Greek Salad with Toasted Pine Nuts
Tzatziki & Grilled Pita Bread



Pan-Fried Mahi Mahi with Toasted Coconut Flakes, Butter & Garlic Sauce
Lettuce Medley, Fresh Peas & Bergamot Vinaigrette
Stir-Fried Local Vegetables & Perfumed Basmati Rice

Local-Vegetable Pad Thai with Rice Noodles
Green Papaya Salad
Thai-grilled Chicken Skewers with Peanut Sauce

Char-grilled Rib-Eye Steak
Green Garden Salad
Jacket Potatoes & Sour Cream, Grilled Asparagus, Honey Carrots & Garlic Butter

Sautéed Garlic Shrimp with Chilli Butter & Coriander
Grilled Grape Tomatoes
Cous Cous & Sugar Snap Beans

Seared Yellow Fin Tuna with Spicy Mango Salsa
Avocado, Rocket, Feta & Pumpkin Salad
Broccoli & Cauliflower Bakes

Seafood Kebabs, Scallops, Tuna & Tiger Shrimp with homemade Aioli
Roasted Pepper & Eggplant Salad
Potatoes Gratin

Paella Valenciana Grande
Tomato Salad & Anchovies
Grilled Olive Bread

Caribbean Fish & Chips
Roased Veggies & Mozzarella
Mango-Endive Salad with Tangy Dressing



Key Lime Pie with Passion Fruit Cream

Coconut Custard Tartlette

Bananas Flambé & Nutmeg Ice Cream

Pineapple Carpaccio Drizzled with Grenada Chocolate & Westerhall Rum

Passion fruit Cheesecake with Guava Jelly

Crepes Tropicales

Apple Fritters with Nutmeg Syrup & Toasted Almonds

Tropical Trifle

2 Pax 3 Pax 4 Pax 5 Pax 6 Pax 7 Pax 8 Pax 9 Pax
Winter 2020 to 2021 $28,500 $29,000 $29,500 $30,000 $30,400 $30,900 $31,400 $31,900
Summer 2021 $28,500 $29,000 $29,500 $30,000 $30,400 $30,900 $31,400 $31,900
Winter 2021 to 2022 $28,500 $29,000 $29,500 $30,000 $30,400 $30,900 $31,400 $31,900
Summer 2022 $28,500 $29,000 $29,500 $30,000 $30,400 $30,900 $31,400 $31,900

Inquire - for 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights.

Inquire for August - October availability in the VI

HALF-BOARD: Includes: 7 breakfasts, lunches & 3 dinners, other meals ashore at client expense.
2/$28,200 3/$28,550 4/$28,900 5/$29,250 6/$29,500 7/$29,850 8/$30,200 9/$30,550

LOCAL FARE MEAL PLAN: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
2/$28,350 3/$28,775 4/$29,200 5/$29,625 6/$29,950 7/$30,375 8/$30,800 9/$31,225

CHRISTMAS 2021: 1-9 guests @ $40,000, 7 night minimum, charter must end by December 26th
NEW YEARS 2021/2022: 1-9 guests @ $44,000, 7 night minimum, charter may not start prior to December 27th


$1,250 sleep aboard offer:
Boarding after 4PM, welcome cocktail then dinner to be taken ashore at client expense, breakfast is provided the next morning.
MINIMUM: 6 night charter
EXCLUDES: May not be combined with any other special offer

MCA Compliant
All Inclusive.Cruising Permit: Paid by BoatLicenses: Paid by Boat

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


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La Grande Bellezza $1,250 sleep aboard offer: Boarding after 4 PM, welcome cocktail then dinner to be taken ashore at client expense, breakfast is provided the next morning.EXPIRES: Open
MINIMUM: 6-night charter
EXCLUDES: May not be combined with any other special offer