Captain Shane Taylor

RYA YACHTMASTER Offshore (Comm. endorsed) STCW’10 (Exp. 2022)
RYA Powerboat Level 2
PADI Open Water Diver
RYA Short Range Radio License
RYA Diesel Engine Maintenance Certificate
Super Yacht Maintenance and Etiquette Training
Single Handed Sailing Instructors License
Crowd Control and Management Training
Proficiency in Life Raft Training
RYA ENG 1 (Exp. April 2021)
International Drivers License

Captain Shane spent his childhood in Hout Bay and started sailing when he was 12 years old, building experience in the waters across Cape Peninsula. Before getting his captain’s license, Shane studied advertising, photography and cocktail mixology. He worked for many years as a water sports instructor by day and a DJ by night. In 2012, he completed his RYA Yachtmaster’s, allowing him to enter into the charter industry in 2013 with the ideal combination of skills, and he has been working as a charter yacht captain for the past 7 years. Diving has found a huge place in Shane’s heart thanks to the vastly populated Caribbean waters that exhibit some of “Nature’s Little Secrets”. His zealous enthusiasm for experiencing sea life from a diver’s perspective would have him living there, if not for the small problem of there being a limited oxygen supply underwater. Shane is always keen to show his guests the best of everything,
above and below the waterline. He has the sort of easy-going personality that makes everyone feel comfortable and his boundless animation is endlessly entertaining.


First Mate Anne Taylor

Superyacht Culinary Academy – Advanced Chef Training Course
Superyacht Stewardess Training and Silver
Service Certificate
SYCA Food Safety & Hygiene Course 2019
Powerboat Level 2
STCW ’10 Exp. 2023
ENG1 Exp. 2021

First Mate and Stewardess Anne is originally from the Netherlands and she spent a few years in the English countryside as a child. At the age of 5, she moved to Cape Town, South Africa, but the wider world kept calling to her, so, when she was 18, she packed her bags and moved to the busy metropolis of London for a year and worked in one of the most popular hostels in the city. After studying marketing back in South Africa, she worked at the Hilton Hotel in Cape Town. When presented with an opportunity to work on the water, her passion for being close to the ocean naturally directed her to develop a love for sailing and she used her administrative and hospitality skills to become the Sole Chef/Stew aboard one of Cape Town’s luxury motor yachts. Since then, she has dabbled in every role aboard a luxury yacht and is proficient in all tasks that come her way. Anne’s sparkling personality, kind and gentle manners and witty banter make her a delight to engage with. She is devoted to animals of all shapes and sizes, especially turtles, and she always knows where to look when they peek their little heads above the water.

Shane and Anne are a fun and seasoned married couple who have a knack of making guests feel relaxed and at ease on board. They share a love and passion for sailing on the water and they also share the exact same birthday! Born hemispheres apart, they met in South Africa in 2010, and in 2013, they sailed together over 6000 miles from Cape Town to begin a new chapter in the Caribbean. There, they began a successful 5-year partnership as one of the BVI’s most loved charter crew. Their love for travel has opened doors for them to charter in some of the most sought-after locations across the globe, including the Mediterranean, the Bahamas and many of the Leeward and Windward Caribbean islands. In 2017, the dynamic duo were joined by Shane’s step-sister, Erin, who worked with them as the chef, thus forming the formidable team that operates on board Seahome today.


Chef Erin Lotz -

Chef Erin has a passion for flavorsome food and excellent customer service. Cooking phenomenal food is in her blood, as she comes from a line of fanatical foodies and engaging entertainers. After completing a Bachelor of Science degree, she pursued her true passion for food in 2017, where she completed her City and Guild’s qualification in Food Preparation and Cooking at The Sense of Taste Chef School. Thereafter, she joined Shane and Anne for a successful charter season in the BVI, followed by 2 years of developing her culinary skills at one of the BVIs most popular resorts, Cooper Island Beach Club. Working with skilled chefs from around the globe, Erin used this chance to hone her skills in all aspects of cookery and food preparation. Her cooking style is broad, but she enjoys preparing Caribbean, Mediterranean, and vegetarian cuisine in particular. With over twelve years’ experience in the hospitality industry, Erin is professional, highly motivated, and loves to entertain. Her continuously evolving menu never fails to amaze guests as she serves up delicious and unique dishes inspired by fresh produce and local flavours. She cares deeply about promoting nature, supporting local producers, and using food to improve peoples’ lives beyond the experience that they receive from the plate.

Together, these three Seahomies use their love for wining and dining, entertainment, and sailing to provide an unforgettable experience aboard, where an atmosphere of safety and professionalism allows their guests to immerse themselves in the carefree and fun-loving Caribbean vibe. Impeccable reviews testify to their popularity and professionalism, and they are eager to make the coming season the best one yet!


Type Catamaran
Year Built2016
Size62.00 Ft
Beam33 Feet
Draft5 Feet

Boat Details

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

Pick Up Locations

Pref. Pick-up: Yacht Have Grande, USVI
Other Pick-up: -


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

Engine Details

150hp twin Volvo engines 2 x generators
Fuel Consumption: 6
Cruising Speed: 8.5 knots
Max Speed: 12 knots US Gall/Hr


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


Salon Tv/VCR: Yes
Salon Stereo: Yes
Sat Tv: -
# of Videos: -
# DVDs/Movies: -
# CD's: -
Camcorder: No
Books: 20+
Board Games: Yes
Sun Awning: No
Deck Shower: Yes
Bimini: Yes
Water Maker: -
Special Diets: Yes
Kosher: Yes
BBQ: Yes
# Dine In: Sea
Minimum Age: Inquire
Generator: Yes
Inverter: 24/110v - 60Hz - 2 x 2800 VA
Voltages: 110 & 220V
Water Maker: -
Water Cap: -
Ice Maker: Yes
Sailing Instructions: No
Internet Access: Onboard WIFI
Gay Charters: Yes
Nude: Inq
Hairdryers: Yes
# Port Hatches: Many
Guests Smokes: Transom only
Crew Smokes: No
Pets Aboard: No
Pet Type: -
Guest Pets: No
Children Ok: Yes
Hammock: Yes
Windscoops: No

Water Sports

Dinghy size: 15ft
Dinghy hp: 60 hp Honda
Dinghy # pax: 8
Water Skis Adult: Yes
Water Skis Kids: No
Jet Skis: No
Wave Runners: No
Kneeboard: Yes
Windsurfer: No
Snorkel Gear: Yes
Tube: Yes
Scurfer: No
Wake Board: Yes
Kayaks 1 Pax: No
Kayaks (2 Pax): Yes
Floating Mats: No
Swim Platform: 2
Boarding Ladder (Loc/Type): Stern
Sailing Dinghy: No
Beach Games: No
Fishing Gear: Yes
Gear Type: Trolling Rods
Rods: 2

Scuba Diving Details

Crew License Resort Course Full Course
Instructor $150 $300
Divers 8 Tanks 16 BCs 8 Regulators - Dive Lights 8
Air Compressor Not Onboard Wet Suits - Weight Sets 8 Dives/wk 6 Night Dives -
General Diving Info
Gear included in price. Wetsuits, if desired, need to be rented.
Diving Costs information
Cost per dive per person: $75
Open Water Certification Dives. $300
Discover Scuba Diving: $150

Chef Erin's Sample Menu



Prosciutto Ham and Porcini Mushroom Omelette topped with Melted Mozzarella and Tomato Concasase

Poached Egg on a bed of Greens with Sautéed Asparagus and a Silky Hollandaise Sauce

Egg, Bacon and Spinach Nests with a Mild Caribbean Jerk Sauce

Smoked Salmon and Cream Cheese Toasted Bagels with Caper Berry Vinaigrette and Bean Sprouts

Potato, Parsley and Parmesan Frittata slice with Homemade Ciabatta and Garlic Butter


Cinnamon and Cointreau Brioche French Toast with Crispy Bacon and Caramelised Pineapple

Berry Pancakes topped with Toasted Cashews, Spiced Creme Fraiche and a drizzle of Honey


Olive oil Preserved Eggplant Ribbons with Slow Roast Cherry Tomatoes, Cashew Cheese and Parsley Gremolata

Coconut and Chia Oatmeal with Papaya Cubes, Mango Compote and Toasted Pecan Nuts


Homemade Granola, Tropical Fruit Platter, Choice of Yoghurt



Catch of the Day served in Spinach Wraps with Caesar Dressed Greens and a side of Tangy Slaw

Zesty Lemon Shrimp with Zucchini, Garden Peas, Sour Cream and Tagliatelle pasta

Grilled Chicken Breast with an Asian style Mango and Cashew Salad with Toasted Pita Triangles

West Indian Goat Roti Wrap served with Homemade Mango Chutney and a Salad of Mixed Greens

Moroccan Spiced Pork Tenderloin served with Quinoa and a Pomegranate and Mint Salsa

Brie Stuffed Angus Beef Burger with Caramelised Onions and Arugula on Handmade Buns


Mexican Tacos - Mediterranean Mezze - Italian Pizza Served with a selection of Fresh Salads and Condiments


Green Pea Falafel Burger with Pickled Cucumber and Beetroot Hummus in Romaine Lettuce Cups

Grilled Bell Pepper stuffed with Curried Rice and Lentils, with a side of Homemade Mango Chutney



Smoked Mozzarella Arancini with Bacon Mayonnaise and Bean Sprouts

Feta Cheese stuffed Artichoke Bottoms with Olive and Sun-dried Tomato Tapenade

Goats Cheese and Craisin Clusters coated in Pistachio Dust

Crab and Green Onion Phyllo Cups with a Creamy Cheese

Sauce Fresh Wahoo Ceviche served on a Citrus and Fennel Salad

Bacon Wrapped Jalapeno & Sweet Pepper Poppers

Prosciutto Wrapped Cantaloupe with Ginger and Figs


Beetroot and Avocado Gazpacho with Sourdough Croutes

Jamaican Spiced Black Bean bites with Vegan Ranch Dressing



Thai Yellow Curry with Red Snapper, Corn, Cilantro and Coconut Rice

Fresh Local Lobster served with Mushroom and Truffle Risotto and Greek Salad

Paprika-spiced Seared Salmon Fillet, Goats Cheese Polenta and Sliced Rainbow Peppers

Miso Marinated Chicken Thighs with Cumin-spiced Cauliflower Rice and Sautéed Long Beans

Duck Breast à l'Orange on top of Roasted Beets and Sweet Potato with Toasted Sunflower Seeds

Angus Beef Filet-Mignon in a Red Wine Sauce with Crispy Roast Potatoes and Sweet Baby Carrots

Braised Lamb Shank served on Parsnip Purée with Grilled Asparagus mixed in a Caper and Walnut Salsa


Roasted Butternut Half stuffed with Cumin Spiced Butter Beans, Collard Greens and a Tomato Salad

Mushroom, Lentil and Zucchini Lasagne with a Beetroot Greek Salad



Traditional South African Lemon Meringue Pie with Blueberry Compote

Honey and Thyme Cheesecake with a Ginger Biscuit Crust

Coconut and Lime Panna Cotta with Pomegranate Jewels

Mango Macarons with Dragon Fruit Domes and Litchi Sorbet

Turkish Delight Creme Brûlée with Pistachio Brittle

Coffee and Amaretto Dom Pedro with Dark Chocolate Ganache

Painkiller Trifle with Whipped Coconut Cream, Pineapple Chunks and Freshly Grated Nutmeg


Black Bean and Avocado Chocolate Brownies with Pear, Lime and Coriander Sorbet

Apple and Raspberry Cobbler with Creamy Coconut and Cinnamon Sorbet

2 Pax 3 Pax 4 Pax 5 Pax 6 Pax 7 Pax 8 Pax 9 Pax 10 Pax
Summer 2020 $40,000 $40,500 $41,000 $41,500 $42,000 $42,500 $43,000 $43,500 $44,000
Winter 2020 to 2021 $40,000 $40,500 $41,000 $41,500 $42,000 $42,500 $43,000 $43,500 $44,000

Thanksgiving week $48,000
Christmas Flat Rate $51,000 St Thomas pick up and drop off. 7 night minimum. Charter must end on or before 12/26/2019
New Years Flat Rate $56,000 St Thomas pick up. 7 night minimum. Charter must start no earlier than 12/27/2019

7 night minimum
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, Caribbean Windwards


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