TOUCH THE SKY

Guests 10
Cabins 5
Model Cat
Year Built 2013

Rate Period	Terms	Term Information	2 Guests	3 Guests	4 Guests	5 Guests	6 Guests	7 Guests	8 Guests	9 Guests	10 Guests
Winter 2025 to 2026	Inclusive	Captain, Chef, All Meals, Ship's Bar, Fuel, and BVI Taxes are included.	$26,500	$27,000	$27,500	$28,000	$28,500	$29,000	$29,500	$30,500	$31,500
Summer 2026	Inclusive	Captain, Chef, All Meals, Ship's Bar, Fuel, and BVI Taxes are included.	$26,500	$27,000	$27,500	$28,000	$28,500	$29,000	$29,500	$30,500	$31,500
Winter 2026 to 2027	Inclusive	Captain, Chef, All Meals, Ship's Bar, Fuel, and BVI Taxes are included.	$26,500	$27,000	$27,500	$28,000	$28,500	$29,000	$29,500	$30,500	$31,500
Summer 2027	Inclusive	Captain, Chef, All Meals, Ship's Bar, Fuel, and BVI Taxes are included.	$26,500	$27,000	$27,500	$28,000	$28,500	$29,000	$29,500	$30,500	$31,500

Title	Name	Nation	Born	Licenses	Languages
Captain	Nate Riley	USA	0
Crew	Hilary Gieber	USA

Capt. Nate Riley
In 1989, I assisted my parents in their preparation for a transatlantic crossing from California to Scotland. Though I did
not get to make that voyage, it did ignite my passion for sailing and the ocean. I grew up in Michigan around the water
and it always fascinated me. So, when a friend called one January asking, “Can you turn wrenches on a sailboat? There
was no decision to be made and off I went. I began my career as an engineer on a crew of 5 and eventually earned my
200GRT/500 GT USCG license. Since then, I have worked on vessels of varying sizes; 65’ to 245’. From scuba dive
liveaboards to Alaskan Summer adventure boats.

During these past 25 years of being in this industry, there have been so many wonderful adventures. I have participated
in organized shark feeds, visited many Islands (Bahamas, Turks and Caicos, Puerto Rico, USVI’s, and BVI’s), explored
uninhabited Islands, crossed the Gulf Stream countless times, and even wrote a #1 Amazon scuba travel guide. Bahamas
Bucket List for Divers: Bimini Edition.

I find enjoyment sharing my passion and knowledge for the ocean and navigation. When on land, I enjoy entering in 5k
races and have also participated in a few marathons. I love to fish when on charter and have recently gotten into surfing.
If there is one thing you can be certain of, I will do everything within the realm of weather and safety to make sure your
vacation is the most memorable one ever. It would be my pleasure to be your Captain.

Chef Hilary Gieber
It was a typical Michigan Winter in the Upper Peninsula (iykyk), January 2011. I was packing in the middle of a blizzard
and was headed to the US Virgin Islands. It would be my first time traveling to The Caribbean. I knew nothing about
sailing, and even less about the ocean and scuba diving. Growing up around the Great Lakes I had great respect for the
water, but no Ocean experience. I had agreed to a job on a 104’ Custom Sailing Vessel that traveled between the Virgin
Islands and the Bahamas, diving everywhere in between (Puerto Rico, Turks and Caicos, BVI). Immediately I was in heaven
and twelve years later here I am.

During that time, I soaked up everything I could about sailing, scuba diving, and the ocean world below us. I had found
the lifestyle that suited me during these years, but truly found my home in the Galley. From Florida and The Caribbean all
the way to Alaska I have enjoyed feeding and entertaining guests from all over the world. Using local ingredients along
the way andaAlways taking in the latest food and drink trends. My Fiancé and Captain would call me a “foodie,” but I just
love and get excited about food.

Being a part of guests’ underwater experiences has been a great pleasure of my life. Teaching them about the world
below is another true passion of mine. I now hold my Rescue Diver certification, STCW, and have over ten years of sea
time. On a typical day you can find me up early to exercise and getting my mind right, before starting breakfast and food
prep for the day. I enjoy afternoon snorkeling, getting together with family and friends, playing cards, and anything
involving the outdoors. This life has allowed me to continue traveling and exploring the world we live in, and I hope to
share that and my food with all of you!

Captain

Nate Riley

Chef / First Mate

Hilary Gieber

DAY BREAK
Fresh Fruit Served Each Day

Extra Fluffy “Japanese Style” Pancakes
Served with Berry Compote

Banana Bread French Toast
Served with Warm Maple Syrup

Olive Oil Toast Eggs Benedict
With Orange Hollandaise (Traditional or Smoked Salmon)

American Breakfast
Cheesy Scrambled Eggs, Thick Cut Bacon, and Breakfast Potatoes

Quiche Two Ways:

Ham and Cheese
Spinach, Feta, and Kalamata Olive

MIDDAY
Blackened Fish Tacos
With Red Cabbage Slaw, Pickled Onion, Fresh Crema, and Cilantro

Mixed Greens and Herb Salad
With Shallot Vinaigrette and Whole Roasted Chicken

Family Style Chicken, Steak, or Vegetable Skewers
With Grilled Vegetables, Couscous Salad, Cucumber Dill Sauce, and Fresh Bread

Seared Ahi Tuna Poke Bowls
With Rice, Avocado, Citrus Smashed Cucumber, Edamame, and Spicy Volcano Sauce

Classic Smash Burgers
Thin Seasoned Burger Patties with Melty Onions, American Cheese, and So Many Pickles

HORS D’OEUVRES
Signature Smooth Happy Hour Cocktails Upon Request

Steak and Mushroom Crostini

Crab Cakes with Remoulade Sauce

Smoked Salmon Canapés

Shrimp Cocktail

Fresh Baked Bread with Ricotta and Fig

Charcuterie with Assorted Cheese, Meats, Nuts, and Other Treats

Mini Gourmet Sandwiches with Soup Shooters

Daily Cookies and Fresh Baked Goods

MAIN
Pan Seared Scallops

Mushroom umami risotto finished with a garlic parsley butter

Olive Oil and Brown Sugar Roasted Chicken
Served over blistered carrots and kimchi “ranch”

Blackened Catch of the Day
Served with spicy coconut green beans and a citrus salsa

Homemade Gnocchi and Braised Short Rib
Tossed in a rosemary cream sauce

Seared Ribeye Steak
Paired with sour cream and chive whipped potatoes and red wine pan sauce

VEGETARIAN MENU OPTIONS
Mediterranean Couscous Salad
Light and fluffy couscous mixed with fresh herbs, cherry tomatoes, cucumbers, olives, and a lemon vinaigrette

Spicy Kale and Coconut Fried Rice
A bold and flavorful dish with sautéed kale, coconut-infused rice, and a touch of spice

Tangy Veggie Wraps
Stuffed with crisp vegetables, hummus, and a zesty dressing, served with crispy corn tortilla chips and salsa

Portobello Mushroom Burgers
Grilled and marinated portobello mushrooms topped with melted cheese and fresh toppings, served with warm homemade potato salad

DESSERT
Salted Chocolate Pudding
Topped with whipped cream and chocolate shavings

Apple Galette Crumble
Served warm with ice cream

Tiramisu Affogato
A classic Italian dessert with espresso and mascarpone

Napoleon
Layers of fresh pastry cream and fresh berries

Key Lime Pie Cheesecake
A creamy fusion of key lime pie and cheesecake

Charter Rates Per Week

Rate Period	Terms	2 Guests	3 Guests	4 Guests	5 Guests	6 Guests	7 Guests	8 Guests	9 Guests	10 Guests
Winter 2025 to 2026	Inclusive	$26,500	$27,000	$27,500	$28,000	$28,500	$29,000	$29,500	$30,500	$31,500
Summer 2026	Inclusive	$26,500	$27,000	$27,500	$28,000	$28,500	$29,000	$29,500	$30,500	$31,500
Winter 2026 to 2027	Inclusive	$26,500	$27,000	$27,500	$28,000	$28,500	$29,000	$29,500	$30,500	$31,500
Summer 2027	Inclusive	$26,500	$27,000	$27,500	$28,000	$28,500	$29,000	$29,500	$30,500	$31,500

Additional Rate Information

CREW GRATUITY: The prices do not include a tip for your crew. It’s customary to tip your crew at the end of the charter, the standard for good service is 15%-20% of the charter fee.

MINIMUM NIGHTS: 5 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.

SLEEP ABOARD: Available for half of the daily rate. Includes boarding after 4pm, snacks, welcome cocktails & continental breakfast. Dinner ashore is additional. Select option upon booking. EXCLUDES: Christmas and New Year’s weeks.

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.

HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense.
$150.00 per person discount.

LOCAL FARE MEAL PLAN: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
$75.00 per person discount.

CHRISTMAS: 1-10 pax @ $35,000 Must end on or before 12/27
NEW YEARS: 1-10 pax @ $38,000 May not start prior to 12/28

Location Details

Summer Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)

Winter Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)

Title	Name	Nation	Born	Languages
Captain	Nate Riley	USA	0
Crew	Hilary Gieber	USA

Captain

Nate Riley

Chef / First Mate

Hilary Gieber

Accomodation

Electric Heads 5

Amenities

Ac Full

Hair Dryer Yes

Generator Yes

Water Maker Yes

Ice Maker Yes

Internet Onboard WIFI

Electronics

Sat Tv No

Ipod Yes

General

Length 58 ft

Pax 10

Cabins 5

Year Built 2013

Guest Smoke Smoking allowed on sugar scoop

Guest Pet No

Children Allowed Yes

Min Child Age 12 years

Leisure

Dinghy 15’ Highfield Rib center console

Dinghy Hp 60hp Tohatsu

Adult W Skis No

Jet Skis No

Wave Run No

Stand Up Paddle 2

Gear Snorkel Yes

Tube No

Wake Board No

2 Man Kayak 1

Games Beach No

Fishing Gear Yes

Other Specs

Beam 28

Draft 6

Queen 5

Jacuzzi No

Pref Pickup Tortola

Other Pickup Inquire

Turn Around 72 hrs, Inquire for 48

Builder Leopard

Vcr Dvd Yes

Salon Stereo Yes

Num Dvd Yes

Num Cds Yes

Board Games Yes

Num Books Yes

Cam Corder No

Num Dine In 10

Sun Awning Yes

Hammock No

Deck Shower Yes

Bimini Yes

Special Diets Yes

Kosher No

B B Q Yes

Gay Charters Yes

Nude Charters No

Inverter Yes

Voltages 110V

Dinghy Pax 6

Kids Skis No

Sea Bob No

Sea Scooter No

Kite Boarding No

Fish Permit USVI only*

Swim Platform Yes

Boarding Ladder Aft

Fish Gear Type Trolling and spining

Num Fish Rods 2 Trolling

Green Make Water Yes

Green Reuse Bottle Yes

Green Other Organic/Locally Grown Produce When Available.

Scuba Onboard Yacht offers Rendezvous Diving only

Other Entertain Defibrilator

Showers 5

Tp In Heads Yes

Ac Night Yes

Ac Sur Charge No

Num Video Yes

Other Toys Subwing
10ft Inflatable circular mesh ring
*Fishing is limited to USVI waters, no fishing in the BVI.

Bed Measurements in inches:
Lower fwd cabins 58×79 each
Lower stbd aft cabin 58×79