REVERIE

Name: BVI
Address: BVI

Guests 8
Cabins 4
Model Cat
Year Built 2025

Reverie is a crewed Lagoon Sixty 5 catamaran offering all inclusive yacht charters in the BVI.

Reverie offers expansive decks, and a contemporary interior with panoramic views. She accommodates 8 guests in 4 en suite cabins, 1 king and 3 queens. 10 guests can be hosted on request, ideally for families. There’s a well appointed fly bridge made for lounging and sunset cocktails, adding a huge amount of outdoor space. The inviting aft lounge keeps the ocean always within reach, so guests can easily take advantage of the large inventory of water sports gear.

Rate Period	Terms	Term Information	2 Guests	3 Guests	4 Guests	5 Guests	6 Guests	7 Guests	8 Guests
Winter 2026 to 2027	Inclusive	Full Crew, All Meals, Ship's Bar, Fuel, and BVI Taxes are included.	$61,500/week	$62,000/week	$62,500/week	$63,000/week	$63,500/week	$64,000/week	$64,500/week
Summer 2027	Inclusive	Full Crew, All Meals, Ship's Bar, Fuel, and BVI Taxes are included.	$61,500/week	$62,000/week	$62,500/week	$63,000/week	$63,500/week	$64,000/week	$64,500/week
Winter 2027 to 2028	Inclusive	Full Crew, All Meals, Ship's Bar, Fuel, and BVI Taxes are included.	$63,500/week	$64,000/week	$64,500/week	$65,000/week	$65,500/week	$66,000/week	$66,500/week

Title	Name	Nation	Languages
Captain	Dean De Witt	South African	English
Chef	Charne De Witt	South Afrrican	English

Captain Dean De Witt, Chef Charne De Witt, Deck/Stew Robyn De Witt, and Deckhand Patrick Loram bring an exceptional four-person crew experience to REVERIE. With dedicated hands at the helm, in the galley, in guest service, and on deck, guests can enjoy a level of attention, ease, and personalized care that makes every moment aboard feel effortless.

Dean’s calm command and deep knowledge of the Caribbean are complemented by Charne’s thoughtful, guest-focused cuisine, Robyn’s polished hospitality and creative eye for detail, and Patrick’s watersports experience, safety background, and hands-on deck support. Together, they create a seamless charter experience where every detail is covered, from beautifully prepared meals and attentive service to smooth deck operations, tender runs, water toys, and island adventures.

With four crew members working together, guests have more space to relax, more support for activities, and more thoughtful touches throughout each day. Whether diving into the water, exploring ashore, enjoying a long lunch, or settling in for sunset, REVERIE’s crew delivers the kind of elevated, fully cared-for experience that makes a luxury charter feel truly special.

Click each crew profile to learn more about their background, experience, and personal story.

Captain

Dean De Witt

Chef

Charne De Witt

Stewardess

Robyn De Witt

Deck Hand

Patrick Loram

Freshly prepared cuisine featuring relaxed breakfasts, flavorful midday favorites, plated dinners, sweet finishes, and cocktails crafted for life aboard. Sample menu selections are listed below and may vary based on guest preferences, provisioning, and chef creativity.

New Menu Starting August 1,2026

DAY BREAK
All breakfasts are served with homemade granola, yogurt, and a seasonal fruit platter.

French Toast
Served with creamy vanilla mascarpone, fresh berries, and mixed berry coulis.

Turkish Eggs (Cilbir)
Creamy garlic yogurt topped with Aleppo butter and served with fresh sourdough.

Maple Rum Pancakes
Served with caramelized banana and walnut crunch.

Shakshuka
Poached eggs in smoky tomato concassé, finished with feta crumble and avocado.

Bagel Board
Smoked salmon, heirloom tomatoes, avocado, and cucumber ribbons served with fresh bagels.

Eggs Benedict
Poached eggs and Canadian bacon topped with rich hollandaise sauce.

Açai & Smoothie Bowl
Served with vanilla granola, fresh seasonal fruit, and toasted almonds.

MIDDAY
Rainbow Sushi Bowl
Sesame ahi tuna served over sticky rice with rainbow vegetables and ponzu.

Mediterranean Mezze Spread
A selection of meats served with hummus, tzatziki, and fresh pita.

Grilled Chicken Salad
Charred peaches, crispy prosciutto, burrata, and arugula.

Mahi Mahi Tacos
Served with cabbage slaw, spicy mango salsa, and caper lime aioli.

Lump Crab Cakes
Served with yuzu crème fraîche, lemon pearl couscous, and pickled onion.

Shrimp Caesar Salad
Finished with crispy bacon bits, parmesan tuile, and homemade focaccia.

HORS D’OEUVRES

Summer Spring Rolls
Served with peanut-soy dipping sauce.

Crispy Pork Belly
Served with curried plantain purée and pickled vegetables.

Tuna Tartare
Served with creamy coconut sauce, mango, avocado, and wonton chips.

Wahoo Ceviche
Prepared with avocado, jalapeño, and tortilla crisps.

Wine-Baked Camembert
Served with fig preserve, balsamic pearls, and fresh sourdough.

MAIN
Red Snapper
Served with sun-dried tomato and thyme velouté, jasmine rice, blistered tomatoes, and roasted seasonal vegetables.

Sous Vide Filet Mignon
Served with red wine jus, potato pavé, tender stem broccolini, and buttery garlic asparagus.

Pistachio-Crusted Lamb Rack
Served with scalloped potatoes, charred greens, and pomegranate salad.

Sage & Prosciutto Chicken Roulade
Served with creamy potato purée, honey-roasted carrots, and burnt butter sage beurre blanc.

Pan-Seared Seabass
Served with silky pea purée, crispy thyme gnocchi, braised leeks, and lemon cream sauce.

Seafood Risotto
Lobster, shrimp, and scallops served in a truffle risotto with a citrus salad.

DESSERT
Limoncello Tiramisu
Served with fresh raspberries, lemon curd, and raspberry coulis.

Pavlova
Crispy meringue nests topped with passionfruit curd, vanilla bean cream, and fresh seasonal fruit.

Amaretto-Poached Pears
Served with vanilla almond crumble and homemade spiced ice cream.

Coconut & Mango Panna Cotta
Finished with ginger nut crumble, mango glaze, and toasted coconut.

Rooibos Crème Brûlée
Served with sticky peaches.

Dark Chocolate Salted Caramel Cheesecake
Served on a roasted hazelnut crust with whipped cream.

Charter Rates Per Week

Rate Period	Terms	2 Guests	3 Guests	4 Guests	5 Guests	6 Guests	7 Guests	8 Guests
Winter 2026 to 2027	Inclusive	$61,500/week	$62,000/week	$62,500/week	$63,000/week	$63,500/week	$64,000/week	$64,500/week
Summer 2027	Inclusive	$61,500/week	$62,000/week	$62,500/week	$63,000/week	$63,500/week	$64,000/week	$64,500/week
Winter 2027 to 2028	Inclusive	$63,500/week	$64,000/week	$64,500/week	$65,000/week	$65,500/week	$66,000/week	$66,500/week

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.

• 6-nights minimum

Half-Board Plan – Ideal for guests who enjoy dining ashore
• 7 breakfasts, 4 lunches & 3 dinners onboard
• 3 lunches & 4 dinners ashore (guest expense)
• $150 per person discount

Local Fare Meal Plan – A taste of Caribbean cuisine
• 7 breakfasts, 5 lunches & 6 dinners onboard
• 2 lunches & 1 dinner ashore (guest expense)
• $75 per person discount

Christmas Week
• $73,000 | 2–8 guests
• Must end on or before December 26

New Year’s Week
• $79,900 | 2–8 guests
• May not start prior to December 27

Location Details

Summer Area: BVI

Winter Area: BVI

Operating Areas: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (BVI), Caribbean Virgin Islands (US), Caribbean Windwards

Location Details:

Vessel will be accepting charters in the Grenadines from August 15-mid November.

Click each crew profile to learn more about their background, experience, and personal story.

Title	Name	Nation	Languages
Captain	Dean De Witt	South African	English
Chef	Charne De Witt	South Afrrican	English