Endless Summer III

ESIII accommodates 10 guests in 5 ensuite cabins: 4 queens, 1 king that can convert to two twin beds, if preferred. 
Each cabin is equipped with hairdryer, toiletries, and USB/USB-C outlets.
Crew uses mid-port cabin.
Yacht is fully airconditioned, and each cabin has individual temperature control.
Stay connected with Starlink ultra-fast Wi-Fi.
 

THE CHARTER TABLE  

A curated collection of breakfast, lunch, dinner & dessert selections 

Menus are a selection of signature dishes and may be tailored to guest preferences, dietary requirements and seasonal  availability.

Breakfast Plates  

• Bacon & Leek Quiche: Savory bacon and leek quiche with chicken sausage and a salad of locally grown kale microgreens. 
• Passion Fruit Eggs Benedict: Poached eggs, sweet plantain cakes and slow rendered pork belly with passion fruit hollandaise. 
• French Omelet: Classic French omelet with a freshly baked croissant and thick-cut applewood-smoked bacon. 
• Stuffed Sweet Potato: Roasted sweet potato filled with sautéed apple, cinnamon and banana; served with sliced Brie and thick-cut applewood smoked bacon. 
• Bacon, Egg & Cheese Bagel: Freshly made bagels with applewood-smoked bacon, egg and aged cheddar; served with hash browns.
• Huevos Rancheros: Sunny-side-up eggs on crispy corn tortillas with black bean and roasted red pepper purée, pico de gallo, roasted salsa,  Cotija, avocado, lime and cilantro. 
• Buttermilk Pancakes: Fluffy buttermilk pancakes with your choice of fruit topping, Canadian maple syrup and applewood-smoked chicken  sausage.
• Scotch Eggs: Soft-boiled eggs wrapped in breakfast sausage, served over savory porridge with sautéed spinach. 
• Frangelico French Toast: Frangelico-infused French toast with maple-whipped ricotta and crispy bacon crumble. 
• Lox & Everything Bagel: Fresh everything bagels with smoked salmon, whipped herb cream cheese, capers, pickled red onion, cucumber, tomato  and kale microgreens; served with soft-boiled quail eggs and bacon. 
• Duck Confit Hash: Caribbean sweet potato hash with shredded duck confit, fresh herbs and Parmesan; served with thick-cut bacon and  toasted bread.

Lunch Plates  

• Mahi & Burrata Salad:Locally caught mahi over a fresh green salad with Italian burrata, cherry tomatoes, asparagus tips, basil pesto and  radish. 
• Hand-Rolled Sushi & Sides : A selection of hand-rolled sushi, accompanied by edamame and seaweed salad. 
• Everything Bagel Salmon Roll: Salmon, cream cheese, avocado, cucumber and capers with a crisp panko coating.
• Spicy Tuna Roll: Honey-soy-ginger marinated tuna, cucumber, carrot and avocado with sriracha aioli. 
• Rancher Roll: Chicken, bacon, carrot and avocado with buttermilk ranch, barbecue sauce, chives and bacon-fat panko crunch. 
• Tuna Kimchi Roll: Tuna, spicy kimchi, cucumber, carrot and topped with avocado.
• Seared Salmon & Grapefruit Salad: Crispy skin-on salmon over fresh greens with grapefruit supreme, shaved green apple, fennel, fire-roasted kumquats,  avocado crème, goat cheese and grapefruit vinaigrette. 
• Roasted Beet Salad: Roasted red and golden beets, baby arugula, shaved red onion, zhoug, puffed quinoa, whipped labneh and pistachio  crumble. 
• Marinated Ahi Tuna Bowl: Honey-soy-ginger marinated tuna over sticky rice with diced cucumber, red cabbage, radish, avocado and shiitake sesame dressing. 
• Cuban Sandwich: Slow-roasted pork, thick-cut ham, aged Swiss, house-made pickles and Dijon on crisp grilled bread; served with sweet  potato-Parmesan fries. 

The Signature Pizza Experience  

Freshly prepared pizzas made to order for either lunch or dinner. Guests are invited to select favorites or request custom  toppings through their preference sheets.  

• Margherita: Slow-roasted tomato sauce, fresh mozzarella, basil and olive oil.
• Pepperoni: Slow-roasted tomato sauce, fresh mozzarella, spicy pepperoni, aged Parmesan and basil.
• Pork & Blue: Sausage, Gorgonzola, pickled red onion, pickled mustard seeds, prosciutto and local microgreens. 
• Mushroom & Onion: Baby portobello and buna-shimeji mushrooms, caramelized onion, garlic, mozzarella, aged Parmesan, arugula and  truffle oil. 
• Berries & Cream: Blackberries, raspberries and blueberries over honey-whipped ricotta. 
• It’s Bananas!: Nutella, roasted banana and shaved Grenadian chocolate. 

Starter Plates  

• Arancini: Crisp Italian rice balls filled with mozzarella and herbs, served over roasted red pepper and goat cheese purée. 
• Crispy Tuna Wonton Nachos: Marinated tuna on crisp wonton chips with edamame, shaved radish, scallion and purple cabbage; finished with sweet tangy soy dressing, sriracha and wasabi aioli. 
• Baked Brie & Fig: Warm Brie and fig wrapped in crisp phyllo pastry, served with fresh fruit and crackers. 
• Arugula & Strawberry Salad: Baby arugula, strawberries and toasted shaved almonds in strawberry vinaigrette, finished with feta and lemon zest. 
• Pan-Seared Foie Gras: Seared foie gras with rich port and red wine sauce, green grapes and crusty bread. 
• Shrimp & Tuna Tartare: Spicy marinated shrimp and tuna with avocado and cucumber coulis. 

Dinner Plates  

• Sea Bass: Seared sea bass with garlic-whipped potato purée, asparagus, beurre blanc and passion fruit butter. 
• Filet Mignon: Grass-fed New Zealand tenderloin medallions with creamy smoked Gouda polenta, roasted heirloom carrots, fondant  potato and port-red wine reduction. 
• Crispy-Skin Snapper: Snapper over pea risotto with radish, sweet corn foam and prosciutto.
• Braised Short Rib Tagliatelle: House-made tagliatelle tossed in red wine-braised short rib ragù, finished with shaved spring truffle and basil  microgreens. 
• Seared Duck: Duck with cauliflower purée, tatsoi, asparagus, buna-shimeji mushrooms, duck-fat potato terrine and duck demi-glace. 
• Grilled Octopus: Octopus with heirloom tomato mole, charred corn, Hasselback potatoes, broccolini, chimichurri and toasted almonds. 
• Butter-Poached Caribbean Lobster: Caribbean lobster tails over sweet corn purée with haricots verts and cherry tomatoes. 
• Chimichurri Lamb Lollipops: Chimichurri-crusted lamb chops with grilled vegetable couscous and labneh. 
• Seared Scallops: Scallops over pancetta and tomato-corn salad in warm bacon vinaigrette, with crisp prosciutto and avocado foam. 
• Double-Cut Pork Chop: Pork chop over creamy cheddar polenta with pickled shaved apple, broccolini and pomegranate. 

Dessert Plates  

• Award-Winning Vegan Chocolate Torte: With fresh strawberries and chocolate shavings. 
• Lemon Curd:With raspberries, bee pollen, raspberry dust and 14-karat gold leaf.
• Pavlova Kisses: with strawberries, kiwi, strawberry coulis and strawberry dust.
• Flourless Chocolate Torte: With chocolate ganache and fresh berries. 
• Brown Butter Chocolate Chunk Ice Cream Sandwiches: Brown butter chocolate chunk cookies filled with ice cream. 
• Classic Tiramisu: Traditional layered Italian coffee dessert. 
• Lemon Posset: Silky lemon posset with mint and berries. 
• Spice Island Carrot Cake: Carrot cake with warm island-inspired spices.
• Red Wine-Poached Pears: Chilled poached pears with pistachio crumble and house-made vanilla ice cream. 

Christmas week to end by December 26th. New Years to begin no earlier than December 28th.
7 night minimum or 48 hours between charters.

Summer Area: BVI

Winter Area: BVI

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

Location Details:

BVI charter and ports only – no USVI pick-up, drop-off or charter.