Rates Per Week
Crew Profiles
Specifications
Accommodations
Additional Rate Information
Additional Rate Information
Charter Rates Per Week
| Rate Period | Terms | 2 Guests | 3 Guests | 4 Guests | 5 Guests | 6 Guests | 7 Guests | 8 Guests |
|---|---|---|---|---|---|---|---|---|
| Winter 2025 to 2026 | Inclusive | $58,000 | $58,500 | $59,000 | $59,500 | $60,000 | $60,500 | $61,000 |
| Summer 2026 | Inclusive | $58,000 | $58,500 | $59,000 | $59,500 | $60,000 | $60,500 | $61,000 |
| Winter 2026 to 2027 | Inclusive | $58,000 | $58,500 | $59,000 | $59,500 | $60,000 | $60,500 | $61,000 |
| Summer 2027 | Inclusive | $58,000 | $58,500 | $59,000 | $59,500 | $60,000 | $60,500 | $61,000 |
Additional Rate Information
Location Details
Summer Area: Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (BVI)
Winter Area: Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (BVI)
Location Details: Sapphire will be based in the BVI
Meet Captain Jared
Captain Jared combines seasoned seamanship, deep local knowledge, and a passion for guest experience to deliver exceptional charters aboard Sapphire. Since relocating to the Caribbean in 2016, he has made the British Virgin Islands his home and specialty, guiding guests through its most spectacular anchorages, hidden coves, and world-class dive sites.
With extensive command experience on luxury sailing catamarans and dive vessels, Jared is known for his calm leadership, safety-first mindset, and ability to create seamless, personalized itineraries.
Whether guests seek adventure, relaxation, or a blend of both, Jared crafts itineraries that reflect their interests while showcasing the very best of the islands.
Jared’s approachable style and attention to detail set the tone for a relaxed yet refined charter. His knowledge of local culture, cruising routes, and hidden gems ensures guests experience the BVI like insiders—whether it’s a secluded sunset anchorage, a vibrant beach bar, or a pristine snorkeling spot known only to locals.
Meet Chef Gigi
Chef Gigi brings a vibrant blend of international culinary expertise, warm hospitality, and award-winning talent to the galley aboard Sapphire. With over a decade in the hospitality industry and extensive experience as a yacht chef throughout the British Virgin Islands, she creates unforgettable dining experiences that are as elegant as they are nourishing.
Gigi has earned top honors at the annual BVI Charter Yacht Culinary Competition, winning Best Overall Dish and Best Appetizer—a testament to her creativity, precision, and ability to delight even the most discerning palates.
Originally from Romania, Gigi’s culinary style is inspired by her global journey through fine-dining restaurants, boutique guesthouses, and luxury charter yachts. Her menus reflect a fusion of Mediterranean, Caribbean, North American, and Asian influences, always highlighting fresh, locally sourced ingredients and vibrant, healthy preparations.
Gigi has served as chef and stewardess on numerous luxury sailing yachts in the BVI, combining culinary excellence with attentive guest service.
When she’s not crafting exceptional meals, Gigi enjoys hiking, travel, and discovering new cuisines—passions that continually inspire her menus aboard Sapphire.
Meet Gys | Deckhand & Steward
Gys brings energy, versatility, and meticulous attention to detail to his role aboard Sapphire. With hands-on experience across deck, interior, and galley operations on luxury sailing yachts, he ensures every charter runs smoothly while delivering warm, personalized service that makes guests feel instantly at home.
Gys grew up in a very small farming town in the heart of the Free State in South Africa, nestled among fields and hills on their family farm, where he grew to adore animals. Even though the ocean was far away, his family holiday’s on the coasts made him fall in love with the ocean. From a very young age, Gys loved being in the water, with his family struggling to keep him out of the pool. In High School, Gys worked on a Private Game Farm over school holidays, where he found his passion for the hospitality industry. After school, Gys was faced with the decision to go study or to do something way more exciting and decided to go into the yachting industry. From a very young age Gys dreamt of traveling and seeing the world outside his home country.
As our esteemed Deck/Stew, Gys possesses a genuine knack for making guests feel extraordinary with his impeccable service, ensuring they bask in relaxation under the radiant BVI sun. He eagerly anticipates extending a warm welcome aboard, ready to craft delightful cocktails and create unforgettable memories as you embark on a journey through the breathtaking BVI’s.
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Jared Brett | South African | 0 | English, Afrikaans, Romanian, Italian |
| Crew | Georgiana Sabau (Gigi) | Romanian |
Captain
Jared
Chef
Gigi
Stew/ Deckhand
Gys
Accomodation
Amenities
Electronics
General
Leisure
Other Specs
Deck Jacuzzi
TKO Electric Jet Surfboard
Sapphire has a master King suite and 3 Queen guest cabins all ensuite with freshwater electric heads. All cabins have high thread count linens and additional mattress toppers, with complimentary toiletries.
The port forepeak is available at an additional charge. It is airconditioned and has a wet head. It is only suitable for children and young teenagers.
The crew are in the port aft cabin and stbd forepeak.
Aboard Sapphire our menu is refined, fresh, and regionally inspired—with elevated presentation and premium ingredients. Each menu is customized based on guest preferences, allergies and the freshest ingredients available.
Breakfast
Every morning aboard Sapphire begins with assorted breakfast pastries, fresh muffins, toast and jam, cereals, fruit juices, made to order coffee and tea
Tropical fruit platter – Mango, papaya, dragon fruit, pineapple, passionfruit, coconut curls, mint syrup
Baklava Muffins/Peanut Butter and Jelly Muffins/Blueberry and Lime Muffins
Home Made Strawberry Pop Tarts
Fresh Cinnamon Rolls
Home Made Cheese and Almond Danish
Omlettes with various fillings
Eggs Benedict/Eggs Florentine/Eggs Norwegian
Baked Egg Tarts with Sausage and Tomato
Scrambled Eggs with Bacon and Sautéed Cherry Tomatoes with Basil and Balsamic
Rum French Toast with Sausage Patties and Rum Syrup
American Pancakes with Bacon and Maple Syrup
Breakfast Parfaits with Greek Yogurt and Berries
Home made Granola, Fruit Platter, Breads, Tea, Coffee and Juices served each morning
Lunch
Orzo and Grilled Shrimp Salad with Summer Vegetables and Pesto Vinaigrette
Ranch Steak Bruschetta Salad with Horseradish Cream
Island Pork Tenderloin Salad
Lemon Chicken Pasta Salad and Pine Nuts with Mandarin Orange and Praline Salad
Asian Grilled Asparagus and Scallop Salad
Classic Cobb Salad
Fresh Tuna Tacos with Black Bean and Sweet Corn Salad
Canapes
Filo Cups with Goat Cheese, Avocado and Roasted Cherry Tomatoes
Endive Spears with Smoked Salmon and Lemon Dill Vinaigrette
Shrimp and Vegetable Tempura with Lime Chilli Dipping Sauce
Green Lipped Mussels with Pesto and Parmesan
Black Olive Shortbreads with Goat’s Cheese and Thyme
Puff Pastry Pinwheels with Pesto and Sun Dried Tomatoes
Chicken Satay Sticks with Chili Peanut Sauce
Starters
Roasted Cauliflower and Cumin Soup
Home made Lobster Ravioli with Crème Fraiche Sauce
Seared Scallop and Grapefruit Salad with Honey Dressing
Shrimp and Smoked Salmon Salad with Horseradish Cream and Lime Vinaigrette
Gingered Chicken cakes with Cilantro Sauce
Caramelised Pear and Arugula Salad
Watermelon Gazpacho
Main Course
Mahi Mahi Napoleon with Rastafarian Rice and Cherry Tomato and Basil Vinaigrette
Seared Beef Tenderloin with Horseradish Mash and Roasted Tomatoes and Onions with Balsamic Glaze
Shrimp and Mango Skewers with Guava Lime Glaze, Mixed Wild Rice, Snow Peas
Coffee-Marinated Grilled Pork with Sweet Potato Puree with Smoked Paprika and Maple Molasses Sauce
Orange Tamarind Glazed Duck Breasts with Rosemary Walnut Polenta
Braised Grouper in Coconut and Lemongrass with Smoked Eggplant and Tomato Ginger Chutney
Chicken Verde with Avocado Mayonnaise, Coconut Rice and Sautéed Vegetables
Dessert
Pink Peppercorn Meringues with Strawberries, Cream and Strawberry Sorbet
Chocolate Molten Cake with Lavender Honey Ice Cream
White Chocolate Panacotta with Dessert Wine Poached Pears
Around the World Dessert Trio – Lime Posset, Coffee Semifreddo and Apple Samosas with Cognac Cream
Lime and Blueberry Napoleon with Spun Sugar
Grand Marnier Crème Brulee with Caramel Dipped Oranges
Chocolate and Strawberry Roulade
Ed Hamilton & Co. endeavors to provide the most up-to-date yacht information, availability and rate details, however, all information published on this site is subject to change without notice. Images shown may be stock photos provided by the manufacturer. Please contact us for the most current yacht information, availability and rate details.