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Starry Night

Rates from $19,000 per week

length.png 46 - Sleeps 6 Guests
yacht-type.png Catamaran
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BUILT/REFIT
YEAR
2022
YACHT
Builder
Lagoon
NUMBER OF
CABINS
3
NUMBER OF
GUESTS
6
TOTAL
CREW
2
Yacht Insight

Welcome Aboard Starry Night

Step aboard our 2022 Lagoon 46, where luxury meets adventure in the stunning Virgin Islands. This meticulously designed catamaran sets the gold standard for midsize sailing vessels, offering an extraordinary blend of comfort and sophistication.

Living Spaces

Starry Night’s thoughtful design creates an abundance of space that feels larger than life. The exterior living areas feature:

  • Expansive flybridge with comfortable lounging
  • Multiple day beds and couches
  • Inviting bow lounging areas
  • Various relaxation spaces ensuring privacy for all guests

Culinary Experience

Your journey includes personalized gourmet dining with three exceptional meals daily, crafted to your preferences and served in stunning settings of your choice.

Water Sports Paradise

Adventure awaits with our extensive collection of water toys:

  • Two sea scooters for underwater exploration
  • Battery-powered Nomad Snuba devices
  • Stand-up paddle boards
  • Complete snorkeling gear
  • Oversized noodles and floating dock
  • Trolling fishing equipment
  • Thrilling tube rides

Accommodation

Three sophisticated queen-sized cabins accommodate up to 6 guests in perfect comfort, each featuring:

  • Private en-suite bathroom with separate shower
  • Individual climate control
  • Ocean views
  • USB charging stations and power outlets
  • Daily cabin service

Experience the magic of the Virgin Islands aboard Starry Night, where every detail has been carefully curated to ensure an unforgettable boutique sailing charter experience.

Featured highlights

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Salon To Relax In
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Bright Cabins to Dream the Night Away
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Cockpit Dining
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Flybridge to Watch the World go By
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Salon To Relax In
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Bright Cabins to Dream the Night Away
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Cockpit Dining
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Flybridge to Watch the World go By

Yacht Details

Layout Image
Details
Beam:
26 Feet
Length:
46
Builder:
Lagoon
Year:
2022
Rates:
$19,000 - $21,000
Guests:
6
Cabins:
3
Queen Cabins:
3
Locations
Winter Area:
Caribbean US Virgin Islands and British Virgin Islands
Summer Area:
Caribbean US Virgin Islands and British Virgin Islands
Dinghy hp:
15 HP
SU Paddle Boards:
Yes
Snorkel Gear:
Yes
Tube:
Yes
Fishing Gear:
Yes
Sea Scooter:
Yes

Gallery

Yacht Images
Cockpit Dining
Yacht Images
Salon To Relax In
Bright Cabins to Dream the Night Away
Yacht Images
Yacht Images
Yacht Images
View Gallery 5
Menu Crew Rates Availability

STARRY NIGHT CATAMARAN SEVEN NIGHTS WEEKLY RATES

Based in the British and US Virgin Islands

Fully Crewed and Inclusive- The minimum number of nights is four.

2 Guests $19,000

3 Guests $19,500

4 Guests $20,000

5 Guests $20,500

6 Guests $21,000

XMAS WEEK $24,000

NEW YEARS WEEK $27,000

For Winter Season 2025/2026 the rates will raise by $1000

Half-board Rates: A discount of $150 per person includes seven breakfasts, four lunches, and three dinners. Three lunches and four dinners ashore at your expense.

Local Fare Rates: A discount of $75 per person includes seven breakfasts, five lunches, and six dinners. Two lunches and one dinner ashore are at your expense.

SLEEP ABOARD: This option is available for half of the daily rate. It includes boarding after 4 p.m., snacks, welcome cocktails, and continental breakfast. Dinner ashore is at your expense.

Crew Gratuity of 15-20% adjusted as to how you feel the service you received is customary.

Available:
Hold/Option:
Booked:
Unavailable:
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STARRY NIGHT CATAMARAN CHEF TIGGIE’S SAMPLE MENU

All breakfasts include seasonal fruit, coffee/tea, and fresh fruit juices. Vegan, vegetarian, lactose- and gluten-free options available. Please inform chef of dietary restrictions/allergies before arrival. Menu subject to change based on produce availability and preferences.

DAYBREAK

  • Build Your Own Bagels – Freshly baked bagels with scrambled egg, crispy bacon, turkey ham, smoked salmon, cream cheese, tomatoes, cucumber, pickles, red onion, capers
  • Classic French Crepe – Egg-topped crepe with syrup, cinnamon sugar or French toast with maple, bananas, hashbrowns
  • Avocado Toast – Toasted sourdough, poached egg, crispy bacon, smashed avocado, goat’s cheese, chili flakes, balsamic glaze
  • Mediterranean Shakshuka – Feta cheese, avocado, cherry tomatoes, fresh ciabatta, crispy bacon
  • Loaded Croissants – Creamy spinach, scrambled egg, bacon, tomatoes, sautéed mushrooms, cheese
  • Eggs Benedict – Poached egg, crispy bacon, English muffin, boat-made Hollandaise
  • All American – Sunny-side-up eggs, crispy bacon, fluffy pancakes, brioche waffles

MIDDAY

  • Blackened Shrimp Tacos – Fresh mango salsa, flour tortilla, tortilla chips, guacamole, salsa
  • Mediterranean Chicken – Boat-made pita wrap, Greek salad, fresh tzatziki
  • Caprese Chicken Sandwich – Mozzarella, tomato, basil, balsamic glaze, French roll, “Billy Goat Salad”
  • Maryland Crab Cake Salad – Tricoloured quinoa, seasonal vegetables, boat-made Remoulade
  • Tuna Poke Bowls – Fresh marinated tuna, sticky rice, julienne vegetables, sriracha aioli
  • BBQ Pulled Pork Sliders – Tangy coleslaw, sesame bun, char-grilled corn, fresh-cut fries

APPETIZERS

  • Cocktail Prawns – Romaine lettuce, cocktail sauce
  • Smoked Salmon Rolls – Cream cheese, cucumber
  • Caprese Skewers – Tomato, mozzarella, basil, balsamic glaze
  • Crispy Spring Rolls – Julienne vegetables, soy sauce, sweet chili sauce
  • Brie Phyllo Cups – Caramelized onion, arugula, roasted walnuts
  • Bruschetta – Tomato, red onion
  • Cauliflower Croquets – Black garlic aioli

MAIN

  • Mahi Mahi Thai Curry – Coconut basmati rice, steamed broccolini, mango salsa
  • Fillet Mignon – Roast asparagus, fondant potatoes, cranberry balsamic compote
  • Beef Lasagna – Bechamel sauce, mozzarella, Caesar salad, roasted vegetables
  • Honey Mustard Pork – Roast butternut puree, butter-parmesan green beans
  • Braised Short Rib – Potato puree, cinnamon carrots, red wine reduction
  • Cajun Prawn Linguine Rack of Lamb – Dijon mustard glaze, roast potatoes

DESSERT

  • Key Lime Pie
  • Vanilla Crème Brûlée
  • Oreo Cheesecake
  • Boozy Tiramisu – Kahlua, Amaretto
  • South-African Peppermint Crisp Tart
  • Dark Chocolate Brownie – Vanilla ice cream
  • Malva Pudding – Boat-made custard tart
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Captain Murray

With saltwater running through his veins, Murray’s sailing heritage runs deep in his South African roots. Born into a family of accomplished sailors who represented South Africa in multiple world championships, his maritime journey began alongside his father, where he developed his passion for racing keelboats and Hobie cats, boat building, and yacht rigging.

As a qualified RYA Yacht Master, Murray’s impressive credentials include two Atlantic crossings and numerous Southern Ocean races, demonstrating his masterful command of the seas. These challenging experiences have honed his skills and deepened his understanding of ocean navigation and seamanship.

Beyond sailing, Murray embraces an adventurous spirit through various outdoor pursuits including motocross, kayaking, mountain biking, and hiking. This well-rounded passion for outdoor activities enhances his ability to create dynamic and engaging experiences for his charter guests.

His combination of professional expertise, racing experience, and genuine love for the ocean makes him an exceptional captain, ensuring both safety and excitement during your time aboard.

CHEF ANTIGUA (TIGGIE)

A unique blend of South African and Annapolis heritage shapes Antigua’s extraordinary approach to both sailing and culinary arts. Her sailing legacy comes from her father, a celebrated professional sailor known for his world record solo circumnavigation in an open-top 19 ft keelboat. This maritime influence sparked an early passion, leading her from racing dinghies to commanding her own keelboat by age 14.

Antigua’s culinary journey developed alongside her sailing expertise in Annapolis, where she discovered her talent for creating innovative dishes. Her approach to cooking is deeply influenced by her seafaring background, from experimenting with fresh catches to crafting meals that satisfy hungry crews at sea.

As both chef and first mate, she brings a distinctive combination of skills to the team. Her culinary creations reflect her adventurous spirit, drawing inspiration from her diverse cultural background and extensive maritime experience. Whether in the galley or on deck, Antigua’s enthusiasm for both sailing and cooking ensures each charter experience is filled with memorable flavors and exciting moments.

Her dual expertise makes her an invaluable crew member, capable of seamlessly transitioning between kitchen and deck duties while maintaining the highest standards in both roles. Guests benefit from her comprehensive understanding of life at sea and her ability to create extraordinary dining experiences even in the most challenging conditions.



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