Philip and Audrey are a fun, professional, kind and approachable couple who have been working together for the past 5 years. They are both obsessed with customer service and thrive to enrich every guest’s experience by making it unique and memorable. They aim to deliver a stress-free holiday for families, couples, friends – or whoever may be seeking an inimitable journey adorned with life lasting souvenirs.

Captain: Born in England, Philip was introduced to sailing dinghies and windsurfing on the broads at a very young age. He first stepped aboard yachts as a toddler and has progressively turned his passion into an established career. Working professionally across the globe and logging over 20000 miles, his experience spans everything from 20ft clippers to superyachts. He aims to instil the immortal words of Wind in the Willows into others: “There is nothing -- absolutely nothing -- half so much worth doing as simply messing about in boats.”

In his spare time Philip can be seen pursuing his musical passions and traveling the world.

Chef: Born and raised in Montreal, Canada, Audrey has spent the last 8 years working as a cook professionally. She always had a profound passion about the culinary With years of customer service and hospitality experience, Audrey aims to provide a high level of service, catering to everyone's dietary needs and requests.

Audrey started working as a freelance chef on chartered yachts in 2016 and never looked back – she is very inclined towards fusion cuisine, passionate about fine dining and artistic plating - After all, we eat with the eyes first !

Audrey enjoys living on the water and strongly believes that unique memories and epicurean experiences are created around a great meal shared with your loved ones.


Type Catamaran
Year Built2018
Size52.00 Ft
Beam22 Feet
Draft4.5 Feet

Boat Details

Cabins: 2
Queen: 2
Single Cabins: 1
Showers: 2
Wash Basins: 2
Heads: 2
Electric Heads: 2

Pick Up Locations

Pref. Pick-up: Nanny Cay
Other Pick-up: Red Hook +$500


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

Engine Details

2 X Cummins 550s
Fuel Consumption: 36
Cruising Speed: 18
Max Speed: 22 US Gall/Hr


Winter Area: Caribbean Virgin Islands
Summer Area: Bahamas


Salon Tv/VCR: Yes
Salon Stereo: Yes
Sat Tv: -
# of Videos: -
# DVDs/Movies: -
# CD's: -
Camcorder: -
Books: -
Board Games: -
Sun Awning: Yes
Deck Shower: Yes
Bimini: Yes
Water Maker: Yes
Special Diets: Inq
Kosher: Inq
BBQ: Yes
# Dine In: 6
Minimum Age: Kid Friendly! Full guard rail.
Generator: -
Inverter: -
Voltages: 110 v
Water Maker: Yes
Water Cap: 270 gals
Ice Maker: Yes
Sailing Instructions: -
Internet Access: Onboard WIFI
Gay Charters: Inq
Nude: Inq
Hairdryers: Yes
# Port Hatches: -
Guests Smokes: Transoms only pls
Crew Smokes: No
Pets Aboard: No
Pet Type: -
Guest Pets: No
Children Ok: Yes
Hammock: No
Windscoops: No

Water Sports

Dinghy size: 14 FT
Dinghy hp: 60
Dinghy # pax: 6
Water Skis Adult: Yes
Water Skis Kids: -
Jet Skis: No
Wave Runners: No
Kneeboard: -
Windsurfer: -
Snorkel Gear: Yes
Tube: Yes
Scurfer: -
Wake Board: Yes
Kayaks 1 Pax: 2
Kayaks (2 Pax): Yes
Floating Mats: Yes
Swim Platform: Yes
Boarding Ladder (Loc/Type): Stern
Sailing Dinghy: -
Beach Games: -
Fishing Gear: Yes
Gear Type: Light
Rods: -



Middle Eastern inspired Shakshuka with sous-vide poached eggs, served with Homemade Pita Bread
Side - Pineapple Carpaccio, Nutella Croissants, Lemon Overnight oats cups

Homemade Bagels board (Jalapeno & Cheese, Poppy seeds, Sesame seeds and Raisin). Served w/ smoked salmon, homemade cream cheese selection, fried eggs, cold cuts, bacon, avocado, fruits. 
Side - Green smoothie, Fruit Platter, Banana Bread w/ white chocolate chips & orange zest 

Eggs Benedict  - Beef :Pulled Beef on English Muffin with caramelized onions, poached egg and pesto hollandaise OR Salmon: Smoked salmon, whipped ricotta, fried capers, pickled red onions. Served with breakfast potatoes
Side - Fruit Salad , Greek inspired Yogurt cup with Peach flower

Breakfast Pizza (sausage, bacon, ham, hahsbrown) on fresh dough
Side - Açaï bowl selection topped with dried and fresh fruits, nuts, chia pudding, grains, peanut butter (optional) , Mini French toast sliders stuffed with honey, mascarpone and pistachios, Fruit Platter 

Breakfast Enchiladas (sausages, spinach, caramelized onions, leaks) toped with avocados and lime spiked sour cream
Side -Breakfast Potatoes, Fruit Platter, Savoury Pastry, Overnight Oats (berries)

Full English Breakfast Selection (Roasted tomatoes, thyme butter fried mushrooms, bubble & squeak, sausage, bacon, baked beans, black pudding)
Side - Fruit Platter, Chia Pudding cups w/ berries, Chocolate, Walnut and Banana stuffed braid, Savoury Breakfast Wheels (Cheese and bacon stuffed)

Mediterranean Frittata or Quiche (feta, tomatoes, spinach, onions, bacon)
Side - Pancake board w/ fresh berry coulis, Berry selection, Croissant 


Salmon mi-cuit, pearled couscous with mango and red pepper and avocado salsa served with a dill emulsion

Tacos Duo: Slow Cooked Chicken Thighs in a Gyros Marinade. Served on tortillas with homemade tzatziki, onion and tomatoes
- Al pastor (Pulled pork, pickled red onion, lime crema, cilantro and cotija)
-(Vegetarian Option): Lightly crumbed portobellos, lime crema, pickled onions, aragula

Middle Eastern Individual Platter: Homemade Hummus, Tzatziki, Falafels, Tabbouleh, roasted beet Salad, Sumac Roasted parsnips, spinach and feta pastry, charred artichokes and flamed grilled chicken breast

Seared Sirloin in Homemade Brioche Bun – Banh Mi inspired (pickled onions and carrots, slaw, cucumbers, sesame mayonnaise) served w/ Vietnamese vermicelli salad in fish sauce dressing

Seared marinated Tuna served as a Poke Bowl (zoodles, pickled onions, ginger and radish, roasted pineapple, avocado, cucumbers, alfalpha sprouts sweet potatoes and seaweed salad) served on rice/quinoa/soba noodles topped with crispy scallions, crispy onions  spicy mayonnaise, wasabi aioli and sesame. 

Butter poached Seabass, served on a Panzanella salad tossed in a green goddess dressing with fried capers.

Duck Confit served with a kale and aragula Waldorf salad w/ candied walnuts, goat cheese citrus balls and pomegranate. Served with fresh Rosemary Focaccia
Canapés & Cocktails

Mini Arrancini balls  w/ Tomato Dipping sauce - Paired with Apperol Spritz

Salmon tartare, roe, whipped dill ricotta  on blini  - Paired with Hugo

Shrimp Canapé on cucumber disk with pineapple/red pepper salsa and miso butter - Paired with Yuzu Margarita

Cabbage and Pork Dumplings - Paired with Lemongrass Mojito

Loaded New Potatoes Skin with crème fraiche, coffee candied bacon, leaks  and crispy onions  - Paired with Manhattan

Roast beef on mini toast canapé with/ mini fried cubed potatoes and anchovy butter - Paired with Old Fashioned
Chicken wing tossed in a buffalo dressing with ‘’ranch’’ inspired dip - Paired with White Wine Sangria
Mini Chicken Pot Pie,Homemade Gnocchi, onion puree, Braised beef short ribs, red wine reduction, pea shoots, parmesan crisp, and Grand Marnier infused Crème Brulée

Indian Spread: Butter Chicken , Homemade Naan, Dahl Lentils, Pork Ribs Vindaloo, Rice, Mint Raita, and Mysore Pak (cardamom, ghee, sugar, dessert bars)

Burrata on charred peaches, caramelized onions and prosciutto , Seafood white wine cream linguini (Seared scallops, mussels & sous-vide shrimps), with Key lime pie w/ almond and ginger crust

Sushi selection with panko fried vegetable and paired sauces, Seared duck breast  ramen, topped with ponzu soft boiled egg, green onion, cilantro, charred bokchoi, with Lime glazed rum cake  

Crab Cake on a corn purée topped with pickled cabbage/onions and lime crema, Parmesan and herb crusted rack of lamb, horseradish pomme puree, poached asparagus and beurre rouge, with Lemon cheese cake w/ raspberry coulis and pineapple flower

Mediterranean Tian tower on beet purée w/ toasted amaranth, Tournedos Rossini
Beef tenderloin, Seared Foie Gras, on potato dauphinoise and brocolini served with a cognac and red wine peppercorn sauce, with Tarte Tatin (w/ pear and apples)

Scallop ceviche served w/ pineapple salsa and a tiger milk foam, Oven Roasted Ponzu Pork Belly with Safran Mayo, Peas, Glazed Carrots and crispy kale, Side Oven Roasted Butternut squash, with Chocolate lava cake


2 Pax 3 Pax 4 Pax
Summer 2021 $21,000 $21,250 $21,500
Winter 2021 to 2022 $22,500 $22,750 $23,000
Winter 2022 to 2023 $22,500 $22,750 $23,000
Summer 2022 $22,500 $22,750 $23,000
For possible Summer Seasons in the BAHAMAS - Up to 4 guests for US$17,900, plus all running expenses and VAT.

Christmas week and New Years week: up to 4 guests for 7 nights aboard: $25,650

USVI pick-ups or drop-offs, +$500 (includes all local taxes)

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

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


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Mystic Soul Catamaran at your service!

Mystic Soul Catamaran
Mystic Soul Catamaran Captain at your service!


Look to Horizon yachts to produce such a spacious and commodious 52 power catamaran. MYSTIC SOUL’s design is nothing less than stellar! She is a bluewater cruiser, but beneath the proven hull design are two bespoke guest queen suites and a spacious saloon and galley.

Couple that with a large flybridge and helm station and ample aft cockpit deck, and you have the recipe for a fine charter yacht.

The perfect choice for a Virgin Islands charter for 4 discerning guests: MYSTIC SOUL!

MYSTIC SOUL’s Chef Philippa, Runner Up – Best Appetizer at the 2019 BVI Charter Yacht Show