Valhalla

Valhalla

BUILT/REFITYEAR 2016
YACHTLENGTH 78.00 Ft
NUMBER OFCABINS 4
NUMBER OFGUESTS 8
TOTALCREW 3
RATESFROM $51,200

Sergio is a young, fun, and adventurous sailor.

Growing up in South America, it was during his summer beach vacations that he fell in love with the sea and made a promise to himself that someday he would live near the ocean.

After graduating high school, he relocated to Puerto Rico where he completed his degree in marketing and pursued sailing. His passion for sailing grew extensively which led to the purchase of his own sailboat and many hours of sailing in his spare time.

4 years ago, Sergio decided that sailing was what really ‘fueled his soul’ and decided to make a career change and sail full-time.

He is a licensed RYA Yacht master, offshore commercially endorsed, USCG captain and Dive Master. He has delivered outstanding charter vacations in Greece, Croatia, Florida, and the Caribbean.

Sergio speaks fluent English and Spanish, enjoys water sports, and loves a good conversation while guests enjoy his most favored creation, Captain's Old Fashions!!

Neen:

A five-year resident of the Virgin Islands, Neen, is now enjoying her first year as Chef aboard Valhalla, the past three years she was Chef and First Mate aboard S/V Winters Coming.

As a Midwest Ohio native and lifelong traveler, she enjoys creating a wide and exciting array of dishes for your enjoyment. Her creations and methodology have been influenced by cuisines of Lebanon, Japan, Italy, Korea, Denmark, Austria, France, the Philippines, the American South, Southwest, and Midwest and of course, her current home, the Caribbean Islands.

In addition to traveling and experimenting with food, Neen dedicated much of her life to the study of fine art. Upon moving to the Caribbean, she found an intense love for life on the water, and so, transitioned her work from paper to plate. “In the past I created art you simply looked at, now I create art you smell, touch, see, taste, devour and even sometimes hear..”

One of the most rewarding elements of life on the water for Neen is life IN THE WATER! As a certified Dive Master and avid snorkeler, she will be your guide in the breathtaking underwater world of the Virgin Islands. You may even be lucky enough to snare a lobster for lunch! If not, try your hand at catching a Mahi Mahi, Tuna or Wahoo to be enjoyed as ceviche, tartare, tacos... the options are limitless with Chef and First Mate Neen.


Britnie is an adventurous and creative individual who was born in Upstate New York and grew up all over the country. She found herself living in the Virgin Islands seven years ago. She spent many years in the service industry as a bartender, cocktail waitress, and server throughout and after her college career while also freelancing as a photographer. Britnie got her STCW in 2016 and worked as a first mate and tour guide on day charter boats throughout the islands. After experiencing hurricanes Irma and Maria she left Island to enter the yachting industry and worked her way up to Chief Stew due to her attention to detail and dedication to guest’s needs. The call of the islands was too great and she’s back to her home with us here in St. Thomas.

***Crew has been fully vaccinated for COVID-19****







Specifications

Type Catamaran
BuilderSunreef Yachts
Year Built2016
Size78.00 Ft
Beam30.5 Feet
Draft5.1 Feet
Guests8

Boat Details

Cabins: 4
Queen: 3
Single Cabins: 1
Showers: 4
Wash Basins: 4
Heads: 4
Electric Heads: 4

Pick Up Locations

Pref. Pick-up: Yacht Haven Grand
Other Pick-up: -

Details

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

Engine Details

2 x 900 HP engines 2 x 25kw Generators
Fuel Consumption: -
Cruising Speed: 12
Max Speed: 24 US Gall/Hr

Locations

Winter Area: Caribbean Virgin Islands
Summer Area: Caribbean Virgin Islands

Amenities

Salon Tv/VCR: Yes
Salon Stereo: Yes
Sat Tv: WIFI available aboard the yacht.
# of Videos: -
# DVDs/Movies: -
# CD's: -
Camcorder: No
Books: -
Board Games: Yes
Sun Awning: Yes
Deck Shower: Yes
Bimini: Yes
Water Maker: yes
Special Diets: Inq
Kosher: Inq
BBQ: Yes
# Dine In: -
Minimum Age: water Safe
Generator: 2 x 25.5 kw
Inverter: yes
Voltages: 240/220V & 110/120V
Water Maker: yes
Water Cap: 325 Gallons
Ice Maker: Yes
Sailing Instructions: Yes
Internet Access: Onboard WIFI
Gay Charters: Inq
Nude: Inq
Hairdryers: Yes
# Port Hatches: -
Guests Smokes: aft scoop steps only
Crew Smokes: No
Pets Aboard: No
Pet Type: -
Guest Pets: No
Children Ok: Yes
Hammock: Yes
Windscoops: No

Water Sports

Dinghy size: Highfield Sport SP460
Dinghy hp: 70hp
Dinghy # pax: 9
Water Skis Adult: Yes
Water Skis Kids: Yes
Jet Skis: Yes
Wave Runners: No
Kneeboard: Yes
Windsurfer: No
Snorkel Gear: Yes
Tube: Yes
Scurfer: No
Wake Board: Yes
Kayaks 1 Pax: No
Kayaks (2 Pax): No
Floating Mats: Yes
Swim Platform: Yes
Boarding Ladder (Loc/Type): Stern sugar Scoops
Sailing Dinghy: Yes
Beach Games: Yes
Fishing Gear: Yes
Gear Type: Trolling and spinning
Rods: 2

Scuba Diving Details

Crew License Resort Course Full Course
Master - -
Divers - Tanks - BCs - Regulators - Dive Lights -
Air Compressor Not Onboard Wet Suits - Weight Sets - Dives/wk - Night Dives -
General Diving Info
Both captain and chef are PADI Divemasters.
Diving is available for up to 4 guests at a time, max 3 dives per week at no cost other than gear rental.

The crew are happy to handle gear rental, pick-up and return on the guests behalf. Crew will discuss details on preference calls with guests.

Diving is available for up to 4 guests at a time, max 3 dives per week at no cost.
Diving Costs information
$35 per dive, per diver, payable aboard to yacht crew.

Both captain and chef are PADI Divemasters.
Diving is available for up to 4 guests at a time, max 3 dives per week at no cost other than gear rental.

The crew are happy to handle gear rental, pick-up and return on the guests behalf. Crew will discuss details on preference calls with guests.

Diving is available for up to 4 guests at a time, max 3 dives per week at no cost.

Here in the beautiful Caribbean, we enjoy a diet filled with an array of treasures from the sea, colorful fruits and vegetables, and healthy carbohydrates and legumes.

Our emphases are on local, sustainable, organic, nutrient dense, seasonal and made from scratch ingredients.

We proudly work with the the very best local farms, ensuring authentic dining experiences.

In addition to multiple course meals prepared throughout the day, our fully stocked snack bar, drinks bar and fruit bars are available at all times.

Dish components are subject to fluctuate with season and availability.

Dietary and allergen needs are happily met
Vegan (V), Vegetarian (VG), Gluten Free (GF), Dairy Free (DF), Pescatarian (PSC), and Keto (KT) options labeled below.

Please enjoy this sampling of our favorite dishes.

Breakfast

  • Breads, (VG, GF, DF) coconut flour and almond meal breads, with mango butter and local fruit
    • Coconut Spice, toasted coconut, allspice, cinnamon, nutmeg
    • Sweet plantain, cacao nibs, pecans, nutmeg
  • Fruit Tartlets, (VG) mango or pineapple baked in puff pastry with mascarpone, honey, fresh thyme, black pepper and flaky salt
  • Pancakes, (VG, GF) fluffy and crispy lemon ricotta pancakes with butterfly pea powder and blueberries. Accompanied by citrus melange
  • Clafoutis, (VG, GF, DF) French tart accompanied by local fruit
    • Plum Lavender
    • Raspberry Rose
    • Grape Vanilla
  • Chia Pudding, (V, GF) spiced coconut milk and chia seeds layered with mango purée and fresh fruit
  • Smoothie Bowls,(V, GF) local fruit blended with coconut milk, topped with edible flowers, coconut spice granola, passionfruit and agave nectar
  • Avocado Toast, (VG) toasted artisan bread with soft boiled egg, avocado nest, smoked salt, lemon, creme fraiche, caviar and passionfruit shot side
    • Smoked salmon
    • Speck
  • Banana Fritters, (VG, GF) Jamaican style spiced fritters with thick cut bacon, local eggs and grapefruit
  • Eggs Benedict, (VG, GF) with poached local eggs and lemony hollandaise
    • Tomato, charred heirloom tomato, crisped pancetta, charred endive
    • Polenta, crispy polenta cakes, Boursin cheese, smoked salmon, wilted kale, jumbo caper berries
  • Bagel & Lox, (PSC) smoked salmon, herbaceous vegetable cream cheese, jumbo caper berries, tomato, shaved red onion, toasted bagel, lemon, soft boiled egg, arugula, flaky salt and cracked pepper
  • Heuvos Rancheros, (VG, GF) local eggs poached in Hatch Chili sauce, Carribean caviar, roasted poblano, cojita, avocado, cilantro and lime, all in a crispy tortilla bowl
  • Tomatillo Shakshuka, (VG, GF) local eggs poached in fresh tomatillo Shakshuka with flavors from lime, cilantro, cumin, jalapeño and vinegar. With wilted kale, avocado, artisanal bread and smoked salt
  • Hash-tata, (VG, GF) spiced local root vegetables, creme fraiche whipped local eggs, cheeses, herbs, citrus zest

Lunch

  • Tuna Nicoise, (VG, GF, KT, PSC) local greens, braided long beans, olives, charred cherry tomatoes, fingerling potatoes, quail eggs, anchovy filets, chives, dill, parsley, herbaceous vinaigrette, seared local tuna
  • Caesar, (VG, GF, PSC, KT) halved romain heart, anchovy filets, fresh garlic croutons, parmigiana crisp, grilled lemon, fresh Caesar dressing
    • Lump crab cake
    • Grilled lemon chicken
  • Fattoush, (VG, GF, PSC, KT) torn romain, pistachio and sesame encrusted goat cheese, pita chips, tomato, mint, parsley, shaved cucumber, red onion, olives, radish rosettes, lemon and mint dressing, za’atar shrimp skewer
  • Strawberry Spinach and Fig, (VG, GF, PSC, KT) bed of spinach topped with caramelized pecans, shaved red onion, strawberries, figs, Gorgonzola, and cedar smoked asparagus and chicken breast. Finished with fresh balsamic dressing
  • Quiche, (VG) in homemade flaky crust, accompanied by local greens, charred asparagus, radicchio and toasted pecans
    • Pea, mint, ricotta and lemon
    • Mushroom, gruyere, shaved truffles, truffled arugula, balsamic reduction, parmigiana
    • Caprese, fresh basil pesto, tomatoes, fresh milk mozzarella, balsamic reduction
  • Sandwiches, (VG) toasted artisanal bread, camembert, artichoke hearts, semi dried tomatoes, charred radicchio, truffled balsamic, organic turkey, basil pesto. Accompanied by Terra chips
  • Captains Burger, (V, VG, GF, KT), toasted brioche bun, boursin cheese, spiced and hand formed plant based patty,  bacon jam, LTO, cornichons. Accompanied by twice fried potatoes and red cabbage slaw
  • Valhalla Bowl, (V, VG, GF, KT) ancient grains, roasted beets, local greens, crispy garbanzo’s, avocado, micros, shaved carrot, radish and red onion. Finished with beet tahini sauce
    • Tempeh
    • Tofu
    • Chicken
  • Tuna Sombrero, (VG, PSC, KT) purple sushi rice, red cabbage, seaweed salad, chili cucumber, avocado, sesame mango, marinated local tuna, pickled watermelon radish, sriracha aioli, rice paper crisp, tobiko, edible flowers
  •  Summer Rolls, (V, VG, GF, PSC, KT) avocado, cucumber, carrot, herb melange, and peanut sauce side. Accompanied by sesame miracle noodles and grilled bok choy
    • Crab stick
    • Seared tuna
    • Squid
    • Baby corn and Bamboo shoot
  • Tacos, (V, VG, GF, PSC, KT) accompanied by Mexican street corn
    • Snapper with Lotus Root, butter lettuce and Lychee salsa
    • Skirt Steak marinated in lime, cilantro and jalapeño, with mole style black beans, cojita, tomatillo salsa, smoked lime crema

Snacks

  • Spicy Sesame Edamame, (V, VG, GF, PSC, KT) with fish sauce and flaky salt
  • Charred Shishitos, (V, VG, GF, KT) with lemon and smoked salt
  • Watermelon Ricotta Salata, (VG, GF,  KT) with mint, flaky salt, and balsamic reduction
  • Ceviche, (GF, PSC, KT) fresh catch marinated in fish sauce, coconut milk, liquid aminos and lime, with jalapeño, cilantro, red onion, and red bell pepper
  • Hummus, (V, GF, KT) accompanied by pita chips and vegetables
    • Beet, cardamom, roasted garlic
    • Cici Nero, cumin, coriander, za’atar, lemon
    • White bean, caramelized onion, white balsamic reduction, chili, lemon
  • Bruschetta (V, VG, PSC)
    • Mascarpone, stone fruit, mint, basil
    • Olive, anchovie, tomato, creamy goat cheese, parsley, basil
  • Caprese, (VG, KT) fresh milk mozzarella, heirloom tomatoes, truffled balsamic, flaky salt, cracked pepper, and lemony arugula
  • Beets & Burrata, (VG, KT) roasted red and yellow beets, truffle stuffed fresh burrata, tarragon, and radish
  • Neen-cho’s, (V, VG, GF) spiced tortilla chips layered with queso, black beans, green chili, red onion, tomato and radish micros

Starters

  • Gazpacho, (V, VG, GF, KT)chilled soup of local fruits and vegetables
    • Papaya, ripe papaya blended with tomatoes, sweet onion and peppers. Finished with shaved green papaya, passionfruit and mango vinegar
    • Green, honeydew melon blended with avocado, jalapeño, cucumber and white balsamic. Finished with creme fraiche, currants and nasturtium
    • Watermelon, tomatoes and cucumber blended with watermelon and mint. Finished with feta, mint and white balsamic glaze
  • Ovation Greens, (V,  KT) melange of locally grown and powerfully flavored greens with lemon, EVOO, flaky salt, cracked pepper
  • Papaya salad, (V, GF) with micro greens, pickled red onion and mango vinegar
  • Arugula and fennel, (V, GF) with golden beet and blood orange supremes. Finished with papaya seed vinaigrette
  • Tabbouleh, (V) bulgur wheat, parsley, mint, lemon, garlic and tomatoes, with crispy cici nero and beet tahini sauce
  • Stuffed Figs, (VG) fresh figs stuffed with cardamom spiced ricotta, roasted and finished with orange zest and pomegranate
  • Troncos de Platano, (V, GF) green plantains hollowed, fried and stuffed with pineapple pico de gallo

Entree’s

  • Risotto, made with white wine, shallot and garlic
    • Barley and eggplant, (VG) with roasted tomatoes, creamy goat cheese, toasted pine nuts, fresh basil, lemon zest, balsamic reduction, black garlic
    • Lemon and Pea Shoot, (VG, PSC) Pernod infused Arborio, layered with lemony ricotta and pea shoot pesto. Finished with seared U-10 scallops, fennel and emerald oil
    • Truffled Mushroom, (VG) mushroom melange, parmigiana crisp, shaved truffles, truffled balsamic reduction, roasted garlic and lemon zest
  • Gnocchi, homemade root vegetable dumplings (VG, GF)
    • Red Beet, with walnut sage butter and beet greens
    • Yucca, with truffle butter, mushroom melange, sweet squash and fresh goat cheese
  • Pasta (VG, PSC)
    • Beet Ravioli, fresh pasta filled with roasted beet and ricotta purée, in sage brown butter, with toasted hazelnuts and beet greens
    • Ravioli al’ Uovo, fresh pasta filled with herbed ricotta and runny egg yolk, in lemon white wine butter sauce, with crispy pancetta
    • Seafood Pasta, squid ink spaghetti, mussels, clams, parmagiana, oil poached egg yolk
    • Grandpa’s Summer Pasta, with fresh tomatoes, garlic and local basil
    • Grandpa’s Vodka Pasta, with sausage, white beans and caramelized onion
    • Mac N’ Cheese, pasta in sauce of creamy tofu, local pumpkin, caramelized onions, garlic and nutritional yeast
      • Tofu
      • Chicken
      • Chorizo
  • Surf & Turf, (KT) dry rubbed and grilled filet topped with herbaceous compound butter. Accompanied by seared U-10 scallops, bacon wrapped asparagus, corn purée, and hash of purple potato, shallot, bacon and corn
  • Octopus’s Garden, (PSC, KT) charred octopus with quail eggs, peppadew peppers and Italian vegetable salad of chickpeas, shaved carrot, red onion, parsley and fennel. Finished with cuttlefish aioli
  • Grilled Spiny Lobster, (PSC, KT) grilled local lobster with passionfruit thyme butter. Accompanied by mashed yucca and local greens
  • Carribean Lamb, (KT) lollipops marinated in blood orange, dry rubbed with VI Roasters coffee, cocoa powder and cumin, then grilled. Accompanied by dandelion greens, avocado, blood orange supremes and passionfruit
  •  Creole Mahi Mahi, (PSC, KT) grilled in plantain leaves with bell peppers and onions. Accompanied by coconut rice n’ peas, tostones and star fruit
  • Coconut Snapper, (PSC, KT) grilled and topped with lychee salsa. Served with coconut spinners and sinkers and boiled green plantain in coconut broth
  • Mussels, (PSC) steamed in white wine, thyme and chili, with local root vegetables and tomatoes in white wine cream sauce
  • Mofongo, (V, PSC) plantain or breadfruit, fried and mashed with garlic and cilantro, then stuffed. Accompanied by avocado and coconut butter beans
    • Jackfruit
    • Crab
    • Shrimp
    • Chicken
  • Mediterranean Platter, (V, VG, GF, KT) grilled meats and vegetables, accompanied by fresh garlic Naan, beet tahini sauce, feta, parsley, mint, cucumber and tomato
    • Pork tenderloin roulade with za’atar, roasted red pepper and spinach
    • Shish Tawook, tender marinated and grilled skewers of chicken breast, bell peppers and onions
    • Eggplant, roasted local baby eggplants stuffed with lemon cous cous, tomato and feta
    • Beef Kofta, spiced and herbaceous skewers of beef and lamb
    • Vegan Kofta, spiced and herbaceous skewers of beyond beef
  • Paella, (GF, PSC) traditional rice dish of saffron, chorizo, mussels, clams and jumbo shrimp, with socarrat, lemon and angry sauce
  • Seafood Boil, (GF, PSC, KT) shrimp, crab legs and claws, clams, crawfish, potatoes, corn and broccoli, with New Orleans creole spice and drawn garlic herb butter

Desserts

  •  Mango Upside Down Cake, (V, VG, GF) light and fluffy spice cake topped with caramelized mango, mango purée and passionfruit
  • Flourless chocolate cake, (V, VG, GF) rich and decadent cake of organic chocolate and cacao nibs, flavored with almond
  • Cherry Bread Pudding, (VG) traditional Irish execution with crispy exterior and flavor from orange bitters and Kirschwasser macerated cherries
  • Avocado Mousse, (V, GF, KT) rich and decadent chocolate mousse of creamy local avocado and organic chocolate. Finished with fresh whipped cream and berries
  • Sorbet, (V, GF)
    • Prickly pear, lime, agave and aged rum
    • Coco matcha
    • Blueberry, lavender and lemon
  • Chocolate Strawberries, (V, GF, KT) freshly dipped and finished with merlot salt
  • Red Grout, (VG, GF) traditional Virgin Islands dessert of guava tapioca over vanilla bean custard, finished with fresh guava and meringue
  • Pavlova, (VG, GF, KT) baked meringue with crisp crust and light, fluffy interior. Served with lemon curd, berries, mint and fresh whipped cream
  • Matcha Mochi, (V, GF) Japanese rice flour cake with coconut milk and vanilla
  • Chocolate Board, (VG) melange of organic chocolates, berries and artisanal cookies
  • Buddha’s Hand Champagne Bars, (VG) buttery shortbread crust layered with Buddha’s hand marmalade and champagne lemon curd. Finished with mint and raspberries
  • Botanical Baklava, (VG) flaky phyllo dough with cardamom spiced pistachio and walnut filling, finished with rose infused honey, rose petals and flaky salt

Beverages
N/A

  • Virgin Islands Roasters coffee, freshly ground, hot or iced
    • Eden Organics Soy Milk
    • Half and Half
    • Coconut Milk
    • Goat Milk
    • Oat Milk
  • Smoothies, daily variety organic fruit smoothies
  • La Croix sparkling water
  • Variety sodas
  • Cere’s Fruit juices
  • Wenner Hill’s Passionfruit juice
  • Fresh local Coconut water
  • Hot Tea
    • Matcha
    • Chamomile
    • Flor de Jamaica

Alcoholic
    Specialty Beverages

  • Put the Lime in the Lychee Nut, coconut rum, fresh lime, coconut cream, lychee nectar, fresh nutmeg
  • Passionate Mango, dark rum blended with mango and lime, finished with passionfruit
  • Elderflower Fizz, St. Germain Elderflower, lime, fresh passionfruit, soda water
  • Elderflower Spritz, St. Germain Elderflower, Prosecco, soda water, lavender
  • Lychee Sake-Tini, sake, lychee nectar, fresh lychee
  • Rose Sake-Tini, sake, orange, cranberry, rose petals
  • Limoncello Collins, Titos, Limoncello, lemon juice, soda water
  • Captain’s Old Fashioned, Pussers Rum, muddled orange, cane sugar, bitters
  • Margaritas, with fresh lime, agave and salt
    • Watermelon
    • Mango
    • Prickly pear
    • Blackberry jalapeño
    • Cadillac
  • Painkiller, Cruzan dark, cream of coconut, pineapple, orange, fresh nutmeg
  • Nilla-Killa, Pusser’s Rum, Cruzan Vanilla, cream of coconut, pineapple, orange, fresh nutmeg
  • Bailey’s Coffee
  • Robbie’s Russian, Disaronno, Tito’s, Cream, chocolate shavings
  • BBC, Blended Bailey’s, banana and cream, chocolate liquor, chocolate rimmed glass
  • Bloody Mary,
    • Classic, Tito’s, homemade spicy bloody mix, lime, cracked pepper, skewer of chorizo, jalapeño, cheese and cornishons
    • Caprese, Tito’s,  homemade bloody mix, muddled basil, lemon, cracked pepper, skewer of fresh mozzarella, tomatoes and basil, finished with truffled balsamic glaze

Beer

  • St. John Brewer’s (STJ)
  • St. Croix Brewer’s (STX)
  • Medalla (PR)
  • Carib (Trinidad and Tobago)
  • Corona
  • Stella Artois

Seltzer

  • Love City Hard Seltzer (STJ)

Liquors

  • Cruzan Rum (STX)
    • Dark
    • Spiced
    • Blackstrap
    • Light
    • Coconut
    • Mango
    • Vanilla
  • Pusser’s Rum (Trinidad and Guyana)
  • Soggy Dollar Rum (JVD)
  • Tres Clavos Rum (PR)
  • St. Thomas Rum Cream (STT)
  • Tito’s Vodka
  • Milagro Tequila
  • Patron XO Cafe
  • Bombay Sapphire Gin
  • Jameson Whiskey
  • Makers Mark Bourbon

Wine

  • Wines curated to each charter
2 Pax 3 Pax 4 Pax 5 Pax 6 Pax 7 Pax 8 Pax
Winter 2021 to 2022 $51,500 $52,000 $52,500 $53,000 $53,500 $54,000 $54,500
Summer 2021 $51,500 $52,000 $52,500 $53,000 $53,500 $54,000 $54,500
Winter 2022 to 2023 $51,500 $52,000 $52,500 $53,000 $53,500 $54,000 $54,500
Summer 2022 $51,500 $52,000 $52,500 $53,000 $53,500 $54,000 $54,500
GENERAL NOTES:
MINIMUM NIGHTS: 6, Inquire for less
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.


***BOAT REQUIRES 48 HOUR TURNS***

If cruising area includes BVI, rates are PLUS permits, licenses and fees which are to be paid by client.
BVI PORTS: Add $400 for any port other than West End and JVD.


HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense.
2/$51,200 3/$51,550 4/$51,900 5/$52,500 6/$52,600 7/$52,950 8/$53,300

LOCAL FARE MEAL PLAN: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
2/$51,350 3/$51,775 4/$52,200 5/$52,625 6/$53,050 7/$53,475 8/$53,900

SLEEP ABOARD: Sleep aboard the night before charter dates. Available for $800 per cabin per night, with a 3 cabin minimum. Includes snacks, welcome cocktails & continental breakfast. Dinner is to be taken ashore at client expense.

2021/2022 CHRISTMAS/NEW YEARS: 7 night minimum
CHRISTMAS: 1-8 guests @ $60,000, charter must end on 12/26 or earlier
NEW YEARS: 1-8 guests @ $72,000, charter may not start prior to 12/27


***SPECIAL OFFERS ***

None at this time.

N/A
All Inclusive.Cruising Permit: Paid by ClientLicenses: Paid by Client

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


Available:
Hold/Option:
Booked:
Unavailable:

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No Yatch Insight Available.