Capt. Richard Darling
Captain Richard hails from a small town in upstate New York near the Lake Ontario shoreline where he learned absolutely nothing about sailing! That is until he spent some college years in Daytona, then went back to NY and was fortunate enough to enter the racing scene where he purchased his own sailboat and hasn’t stopped sailing since. In 2003, Richard moved to the Virgin Islands and acquired his USCG Master’s License. Since then, he has worked in the charter industry as Captain or Engineer on various sailing and motor yachts up to 160 feet.
Calling St. Thomas home for more than 15 years. Richard has sailed thousands of miles through the islands and beyond, and he loves sharing some of the best kept secret anchorages and dive locations along the way along with his knowledge of the stars under the beautiful Caribbean night skies.
Chef Suzanne Carter
Chef Suzanne hails from Philadelphia, PA where she studied under some of the best Italian cooks on the east side. She learned at an early age that perfectly blended herbs and spices will bring your dish to the next level. Her family moved to St. Petersburg, FL where her eyes were immediately drawn to the sea. Through the years her need to be in the islands never waned nor did her desire to create mouth watering meals. Her dishes are best described as elegantly simplistic. A wide range of culinary styles beautifully blended with fresh local ingredients, a superb mixture of herbs and spices, and sprinkled with a pinch of Mama’s love will have you begging for seconds. But trust me, you are going to want to save room for dessert!
*Fresh fruit served each day Ricotta strawberry french toast topped with honey and mint
Egg scramble served with roasted potatoes, crispy thick cut bacon with side of fresh tomato and avocado
Spinach and cheese frittata with sausage patties Fresh blueberry pancakes with a warm maple butter syrup Salmon Lox with red onion and capers with choice of bagels and assorted cream cheese. Avocado brioche toast topped with fresh local micro-greens, tomato and arugula
Blackened chicken caesar salad with parmesan crisps Homemade crab cakes topped with an aioli sauce served with fresh spring green salad Shrimp tacos, pineapple salsa and a spicy sriracha mayo Mediterranean chicken and pearl couscous salad with fresh tomato, arugula topped with feta cheese Build your own burgers with homemade pasta salad and all the fixings Jerk Chicken Wrap with salsa, homemake guacamole and crispy corn tortillas
Charcuterie board with assorted cheese, meats, nuts and dried fruits Baked Brie with apricot jam served with assorted artisan crackers Classic tomato caprese salad with fresh basil and mozzarella topped with a balsamic glaze Hummus served with assorted crackers and fresh vegetables Fresh baked bread with olive oil, pesto and a tapenade
Classic chicken piccata in a lemon caper butter sauce served with angel hair pasta
Grilled jumbo shrimp served with coconut rice topped with a fresh mango salsa
Tender filet mignon, fresh broccoli and caramelized shallots served with creamy rosemary garlic mashed potatoes
Soy glazed salmon with asparagus over a bed of sushi rice Fresh mahi mahi served with sugar snap peas, black rice and a light orange cream sauce Pork tenderloin over creamy polenta with roasted Brussels sprouts
Homemade Key Lime pie Warm apple crisp a la mode with a caramel drizzle White raspberry cake with fresh whipped cream Chocolate brownie squares with vanilla bean ice cream Fruit sorbet with fresh seasonal berries Peanut butter pie
*Vegetarian Menu Options
Breakfast Tomato Avocado Toast with fresh mozzarella and basil Veggie Breakfast Tacos Pineapple Upside Down Pancakes Mushroom Frittata
Lunch Mediterranean Couscous Salad Spicy Kale and Coconut Fried Rice Tangy Veggie Wraps with crispy corn tortilla chips and salsa
Portabella Mushroom Burgers served with warm homemade potato salad
Roasted Sweet Potato and Onion Tart with goat cheese served with fresh greens Ricotta Gnocchi in Lemon butter sauce Roasted Mushroom Risotto Cheese Tortellini with roasted tomato vodka sauce
**Menu can be adapted for Gluten Free guests
Winter 2022 to 2023
Winter 2023 to 2024
This vessel is legal to conduct charters in the BVI
MINIMUM NIGHTS: Inquire for charters less than 6 nights.
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.
BVI FEE: Customs/Immigration and Cruising permit fees included in rate
SLEEP ABOARD: 1/2 the daily rate. Dinner ashore at client expense. Includes boarding after 4pm, welcome cocktail and breakfast the next morning and early start. Special offers do not apply to this rate, calculate prior to any discount please.
CREW RELOCATION OPTION: The crew will give their twin cabin for guest use for a relocation fee of $1,000 upon approval prior to booking.
BVI ONLY - HALF-BOARD RATES: Discount of $150 per person
Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches and 4 dinners ashore at client expense. Also see Local Fare option below.
2/$33,200 3/$33,300 4/$33,400 5/$33,500 6/$33,600 7/$33,950 8/$34,300 9/$35,650 10/$36,500
CHRISTMAS/ NEW YEAR'S RATE:<
CHRISTMAS: 1-10 pax @ $45,000 - must end no later than 12/27
NEW YEARS: 1-10 pax @ $45,000 - may not start prior to 12/28
* 24 hour turn only offered from Christmas to NYE charter *
**SEE BROKER NOTES FOR MORE INFORMATION - WAIVER REQUIRED IN ADDITION TO CONTRACT**
Copy link below & paste into browser to submit waiver:
All Inclusive.Cruising Permit: Paid by BoatLicenses: Paid by Boat