Meet the crew for 2023/2024 season!! The captains will be running a split season of 6 months each as noted below.
Captain Mickey: May 1 - Nov 1
Mickey comes from a family of professional ocean racers, with his father competing in multiple around the world races. Starting from before he could walk, he grew up sailing in the vast chain of islands in the Pacific Northwest on the ritual summer family sailing adventures. He became a professional skipper in Seattle at just 22, and has continued to captain and race boats in different parts of the world ever since. Mickey’s passion for the sea and the mountains has led him to have a vast understanding of the natural world and how to operate within it safely. That said, he also has a very friendly and easygoing personality and you will find him very easy to talk to.
Captain Sofia: Nov 1 - May 1
Sofia is an enthusiastic sea lover, who has a strong connection with nature. She’s an adventurer and loves an active lifestyle, meeting new people, and sharing memories with them at sea. Sofia has a strong background in sport, having competed at elite level in international rowing. She loves to stay active and is incredibly passionate about sailing and swimming in the sea - even better if with some wildlife around! Having worked in a range of industries, from hospitality to investment management, Sofia likes growing in knowledge and experiences wherever she goes and enjoying life to the fullest. Somewhat a madcap when it comes to new challenges and adventures, Sofia has cycled across several countries, run up mountains and rowed across the Atlantic Ocean.
Marisa is a well traveled British chef. She was raised in the UK, spending her weekends on the waters of the Welsh coast. She is well traveled throughout Europe and Asia, and has a new found love for Central America.
Marisas passions are cooking, exploring nature, being in/by/on the water, live music and events, and good health.
Marisa found herself in the Virgin Islands after finding her love for deep sea fishing and the endless possibilities the ocean can offer.
She has great positive energy, with a love for life itself and making the most of it.
Banana pancakes served with strawberries, blueberries, honey, cinnamon & blueberries.
French toast topper with fresh berries, cream, topped with cinnamon, chocolate chips and served with a side of yoghurt .
~ All served with a selection of fruit, yoghurt, spreads & cereals. ~
Spicy shrimp stacks with mango salsa
Mahi mahi ceviche: Mahi mahi lightly cooked in lime juice & orange served with crispy red onions, red peppers, tomatoes, apple, avocado and a side of mixed tortilla chips.
Gourmet wagyu beef burgers topped with arugula, beef tomatoes, caramelised onions and goats cheese in a toasted brioche bun. Served with a side of homemade paprika fries on a sweet balsamic glaze.
Lemon peppered parmesan Scallops on a bed of roasted vegetable quinoa with minted pea pureé.
Lemon pepper chicken wraps with hummus, pesto, topped with lettuce, tomatoes, feta, dried cranberries, served with artisanal crisps & sweet pickles and deluxe nuts.
Sesame tuna poké bowl with wakame, cherry tomatoes, avocado, Asian slaw, edamame beans on sushi rice, topped with sriracha mayonnaise and micro greens.
Shrimp marirose stuffed avocados surrounded by a corn salad with a side of toasted garlic bread slices. Appetisers Baked Camembert & Brie with celery, apple, breadsticks, grapes & nuts.
Bruschettas with mozzarella, plum tomatoes, fresh basil, topped with balsamic glaze and Seasonings.
Philly cheese roll topped with chopped kalamata olives and a selection of crackers.
Homemade hummus & guacamole with freshly chopped cucumber, carrots, red pepper and breadsticks.
Fresh spring rolls & samosa selection with a sweet chilli dip & soy sauce.
Executive cheese & cracker selection with fig preserve.
Smoked salmon, cream cheese & dill canapés.
Pan seared salmon in garlic & rosemary butter, served with creamed spinach, baby new potatoes and carrot purée.
Citrus, white wine, seafood & pea risotto, mixed and topped with Parmesan shavings.
Marinated sirloin steaks served with garlic butter button mushrooms and thick cut sweet potato wedges
Lemon butter baked Mahi Mahi on a bed of Parmesan pearl couscous served with Mediterranean vegetables.
Sesame crusted tuna steaks served with bacon wrapped asparagus and roasted garlic rosemary potatoes.
Pesto feta stuffed chicken topped with arugula, caramelised onions and Parmesan flakes, on a bed of creamed garlic potatoes served with garden peas.
Garlic butter lobster tails in a mango lime butter cream sauce, served with wild black rice and roasted peppers.
Desserts Decadent triple layered raspberry dessert. Sweet & sour raspberries on a soft sweet seeded base, topped with rich silky dark chocolate. Served with French vanilla ice cream, fresh mint & dusted cacao.
Classic key lime pie on a coconut cookie & macadamia crust, topped with freshly whipped cream, lime zest and slices.
Dark chocolate mousse topped fresh raspberries.
Lemon syllabub, served with ginger stem wafer biscuits and chopped hazelnuts.
Tropical crumble with yellow & red papaya, pineapple and peaches, served with cream and fresh nutmeg.
Warm chocolate fudge brownie served with vanilla ice cream, lemon strawberries and fresh mint.
Tropical mango mousse layered with toasted coconut shreds and topped with fresh passion fruit.
Winter 2023 to 2024
Winter 2024 to 2025
***SOUL MATES is fully permitted to sail BVI waters***
● SAINT MARTIN / SAINT BARTHS RELOCATION FEE:
Relocation fee of $2,000, minimum 72 hour turn required on either side of charter dates for boat transit. Please inquire for availability.
● ADDITIONAL FEES: Cruising Permits, customs fees, and Taxes to be paid by the Charterer upon entry to Cruising Grounds or Ports for all charter locations. (Bahamas 14% tax).
● Relocation fees: There are relocation fees for one ways and different pick up / drop off locations.
● MINIMUM NIGHTS: 5
● LESS THAN 7 NIGHT CHARTER RATES: 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.
● SLEEP ABOARD: 1/2 the daily rate. Dinner ashore at client's expense. Includes; boarding after 4pm, welcome cocktail and breakfast the next morning and early start.
● HALF-BOARD OPTION: $100 discount per person
Includes; 7 breakfasts, 4 lunches & 3 dinners, all other meals to be eaten ashore at client's expense.
● HOLIDAY RATES:
2023 Christmas: Flat Rate, $39,000 must finish by December 26th.
2023 NEW YEARS: Flat Rate $44,000 Must begin no sooner than Dec 27th
2024 Christmas: 7-night minimum $39,000 for 2-10 guests, must finish by December 26th.
2024 NEW YEARS: Flat Rate $44,000 Must begin no sooner than Dec 27th
● EMBARKATION: 12PM
48-hour turn arounds required - inquire for 24-hour turns; each approved 24-hour turn will incur a $250 fee
● ALL-INCLUSIVE RATE INCLUDES:
Meals & Beverages onboard
Private Yacht & Service of the crew (captain, chef/mate)
Insurance for the yacht and the passengers (civil liability)
Accommodation in private air-conditioned cabins each with an ensuite bathroom and
bedding, towels, and beach towels.
Stand Up Paddle Board
● ALL-INCLUSIVE RATE DOES NOT INCLUDE:
Special provisioning requests (inquire for further details)
Cancellation insurance and private insurance
Airport transfers to/from yacht base
It is customary to tip your crew at the end of your charter. The amount you leave is totally at your discretion and should be based on the level of service provided. The suggested gratuity is 15%-25% of the total charter fee.
● If the CHARTERER requests to include the BVI in the Charter itinerary, and the Yacht is legally allowed to cruise in the BVI, the BVI Fees shall be paid by the CHARTERER prior to embarkation on Yacht.
● If the Yacht is NOT allowed entry into the BVI, FOR ANY REASON, during the time of charter, the charter will take place in the USVI waters.
● Payment of BVI Fees amount to $250 per person (total $****). Payment is due at final payment stage as listed in payment schedule.
No Captain only
All Inclusive.Cruising Permit: Paid by BoatLicenses: Paid by Boat