Rates Per Week
Crew Profiles
| Title | Name | Nation | Languages |
|---|---|---|---|
| Captain | Michael Kaufman | American | English |
| Chef/First Mate | Morgan Keeley | British | English |
Captain Michael Kaufman and Chef Morgan Keeley bring together a shared love of the ocean, travel, and genuine hospitality. Michael’s lifelong passion for sailing and exploring the Caribbean complements Morgan’s enthusiasm for creating fresh, memorable meals that bring people together. Together, they believe the best charters combine adventure, relaxation, and thoughtful personal service.
Whether introducing guests to spectacular anchorages, sharing time on the water, or gathering around beautifully prepared meals at the end of the day, Michael and Morgan are dedicated to creating an experience that feels welcoming, personal, and filled with lasting memories.
Click each crew profile to learn more about their background, experience, and personal story.
Captain
Michael Kaufman
Chef/First Mate
Morgan Keeley
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 2026 to 2027 | Inclusive | $23,000/week | $23,500/week | $24,000/week | $24,500/week | $25,000/week | $25,500/week | $26,000/week |
| Summer 2027 | Inclusive | $23,000/week | $23,500/week | $24,000/week | $24,500/week | $25,000/week | $25,500/week | $26,000/week |
| Winter 2027 to 2028 | Inclusive | $23,000/week | $23,500/week | $24,000/week | $24,500/week | $25,000/week | $25,500/week | $26,000/week |
Additional Rate Information
Location Details
Summer Area: BVI
Winter Area: BVI
Operating Areas: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (BVI), Caribbean Virgin Islands (US)
Captain Michael Kaufman and Chef Morgan Keeley bring together a shared love of the ocean, travel, and genuine hospitality. Michael’s lifelong passion for sailing and exploring the Caribbean complements Morgan’s enthusiasm for creating fresh, memorable meals that bring people together. Together, they believe the best charters combine adventure, relaxation, and thoughtful personal service.
Whether introducing guests to spectacular anchorages, sharing time on the water, or gathering around beautifully prepared meals at the end of the day, Michael and Morgan are dedicated to creating an experience that feels welcoming, personal, and filled with lasting memories.
Click each crew profile to learn more about their background, experience, and personal story.
| Title | Name | Nation | Languages |
|---|---|---|---|
| Captain | Michael Kaufman | American | English |
| Chef/First Mate | Morgan Keeley | British | English |
Captain
Michael Kaufman
Chef/First Mate
Morgan Keeley
General
Accommodation
Amenities
Charter Preferences
Green Initiatives
Leisure
Scuba Diving
8 Person Dinghy With 30 HP
2 Sea Scooters
2 Stand Up Paddle Boards
Towable Tube/Donut
2 Inflatable Lounge Chairs
Flotaing Mat/Dock
Snorkel Gear
Noodles
Fishing Gear
EXTRA NAUTI is a 2019 Lagoon 50 that strikes an inviting balance between comfort and performance, offering a sleek, spacious setting for serious island-hopping. Panoramic windows fill the interior with natural light and keep the ocean in view, while the open-plan layout flows easily from the bright salon to the cockpit and up to the flybridge for lounging, sun, and sunset cocktails.
Accommodating up to 8 guests, EXTRA NAUTI offers 4 queen cabins, each with a private ensuite. Her tapered hulls and optimized rigging support smooth, confident sailing, while generous social spaces provide plenty of room for shared meals, games, and unhurried afternoons at anchor. Comfortable, capable, and fun to sail, EXTRA NAUTI makes every passage part of the vacation.
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.
DAY BREAK
Turkish Eggs
Poached eggs served with garlic yogurt, chili oil, and homemade flatbreads.
Cinnamon Sugar French Toast
Served with fresh berries and maple syrup.
Whipped Feta & Asparagus Tarts
Topped with prosciutto, poached eggs, and pesto.
Buttery Scrambled Eggs
Served with chives and toast.
Shakshuka
Baked eggs in a tomato, white bean, and roasted red pepper sauce with feta and pickled onions.
Eggs Benedict
Poached eggs on a toasted English muffin with spinach and lemon hollandaise.
Sausage, Red Onion & Cheddar Frittata
MIDDAY
Seared Salmon
Served with fresh tomato salsa, herby couscous, and a coconut tahini dressing.
Grilled Chicken Caesar Salad
Crunchy romaine, cucumber, croutons, anchovies, and Parmesan.
Mediterranean Mezze
Tzatziki, hummus, warm breads, pork skewers, and a stone fruit Caprese salad.
Thai Steak Noodle Salad
Fresh coriander, lime, and toasted cashews.
Peruvian Chicken Thighs
Served with turmeric rice, aji verde, and salsa.
Grilled Prawn Skewers
Served with pesto rice and a roasted red pepper and burrata salad.
Sesame Beef Tataki
Served with vegetable summer rolls and a peanut dipping sauce.
HORS D’OEUVRES
Sea Bass Crudo
Orange and cucumber.
Confit Tomato & Whipped Ricotta Crostini
Mozzarella-Stuffed Arancini
Served with tomato dipping sauce.
Cantaloupe Wrapped in Prosciutto
Courgette Fritters
Served with mint yogurt.
Tuna Tartare on Toasted Brioche
Finished with crème fraîche and chives.
Charcuterie Board
A selection of cured meats, soft cheeses, and seasonal fruit.
MAIN
Glazed Sea Bass
Served with beurre blanc and charred leeks.
Steak
Served with peppercorn sauce, potato pavé, and blanched asparagus.
Saffron Risotto
Served with butter-poached lobster and confit tomatoes.
Herb-Crusted Lamb Rack
Served with fried polenta, roasted broccolini, and salsa verde.
Mexican Feast
Spicy pork tacos, corn ribs, and zingy slaw.
Salmon
Served with pea purée, potato fondant, and white wine mussels.
Slow-Cooked Sausage Ragù
Served over cavatelli pasta with Parmesan and a bitter leaf and ricotta salad.
DESSERT
Dark Chocolate Mousse
Finished with sea salt and dark cherries.
Lemon Tart
Served with honey cream and fresh raspberries.
Burnt Basque Cheesecake
Served with sticky brown sugar plums.
Pistachio Tiramisu
Espresso, Caramel & Hazelnut Semifreddo
Mango Panna Cotta
Served with white chocolate crèmeux.
Almond & Nectarine Cake
Served with whipped mascarpone.
Chocolate Cake
Finished with coffee frosting and fresh strawberries.
Extra Nauti is a 2019 Lagoon 50 catamaran offering fully crewed charters in the BVI. Extra Nauti accommodates 8 in 4 en suite queen cabins. Panoramic windows keep the ocean in view, while the open-plan layout flows effortlessly from the bright salon to the cockpit and up to the flybridge for lounging, sun, and sunset cocktails. Standout features include her tapered hulls and optimized rigging for smooth, confident sailing, paired with generous social space for meals, games, and lazy afternoons at anchor.
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.