- Guests 8
- Cabins 4
- Model Cat
- Year Built 1999
Rates Per Week
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 2022 to 2023||Inclusive||$24,000||$24,500||$25,000||$25,500||$26,000||$26,500||$27,000|
Additional Rate Information
MINIMUM NIGHTS: 6
YACHT IS ACCEPTING BVI CHARTERS AFTER DECEMBER 1, 2022. (USVI ports preferred)
If cruising area includes BVI, rates are PLUS permits, licenses and fees which are to be paid by client.
SLEEP ABOARD: $250 per cabin. Sleep aboard the night before charter dates. Boarding after 4PM, welcome cocktails, then dinner to be taken ashore at client expense. Includes breakfast the next morning. Valid for 6 night charter or longer. Minimum 2 cabins.
EXCLUDES: Christmas and New Year’s weeks.
HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches and 4 dinners ashore at client expense.
2/$23,700 3/$24,050 4/$24,400 5/$24,750 6/$25,100 7$25,450 8/$25,800
LOCAL FARE: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
2/$23,850 3/$24,275 4/$24,700 5/$25,175 6/$25,550 7/$25,975 8/$26,400
7 night minimum
CHRISTMAS 1-8 guests @ $32,200 – must end by 12/26
NEW YEARS 1-8 guests @ $32,200 – may not start prior to 12/27
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)
Hello from beautiful Virgin Islands! My name is Igor, but my friends call me Sky. I have been part of the boating community here for over ten years and have loved every moment of It. I try to connect my guests with the beauty, history and culture of this incredible place. My favorite boating activities are sailing and snorkeling; which I take guests to the best spots. I usually start my day with Yoga and guests are always welcome to join. Safety is my priority and I am a non-smoker and a non-drinker. I am very easy going and give my guests plenty of privacy unless they want to play table games or listen to some sea stories. I look forward to meeting and welcoming my guests onboard Felicia. Thank you and safe sailing!
Life is all about new experiences and dancing in the rain. Memories that last a lifetime. Meghan Ferguson, a self proclaimed Experience Manager, knows how to bring that to life. As a child, Meghan would sail the Caribbean on a charter with her brother and father each year. A sadness would overcome her every time the boat would dock – the vacation was over. So, she decided to turn her love of chartering into a career.
Growing up, Meghan’s mother owned a restaurant in Hidden Valley Lake. She grew up in the restaurant industry and worked in many roles ranging from the front of the house to kitchen tasks. While in college, she focused on strengthening her culinary and fine dining skills. She was then recruited to work for Jeff Ruby Culinary Entertainment, where they specialized in entertaining guests from start to finish. One philosopher stated, “We have a live audience every night. Attention to detail is key to getting an applause at the end of the meal.”
Meghan’s “center stage” charisma furthered her career in the corporate arena as a traveling sales and technology trainer for Zillow Group. This venture enabled her to conduct training customer experience while also experiencing world class restaurants and extending her travel and palate to India, Vietnam, Thailand, Africa and Europe. When Covid changed the world, Meghan spent more time mastering her craft in the kitchen and decided to change her climate to the Caribbean. She worked for Virgin Islands Ecotour as a guide as well as a travel agent before returning to her true passion of chartering.
Expanding on the principles of her education within Culinary Entertainment of “People come here to celebrate life,” Meghan excels at understanding her guests’ dietary delights and wows them in presentation and palate. Celebrating life and creating culinary masterpieces for all palates is what Meghan loves to do.
Sat TV w/DirecTV in salon & King cabin
220 volt hair dryers provided in each cabin
Bar / Salon
3 Bean Bag Chairs
Can shade the forward part of boat
Yoga mats & meditation pillow
One center-line master cabin with walk-around king berth, en-suite head with electric toilet and stall shower. Three queen cabins, each with private en-suite head with electric toilet and stall shower. The crew cabin forward port with their own en-suite head.
Felicia has a spacious main salon with a beautiful bar for happy hour as well as formal dining. Aft deck has two tables for alfresco dining and lounge area. Forward trampolines offer a vast lounge area.
Cabins have individual A/C controls.
Mimosas Day 2 Breakfast Pastry filled quiche vegan/vegetarian and delicate meats and cheeses. Fluffy with a flaky crust Lunch Gourmet Grilled Cheese & Tomato Soup Dinner Fish tacos – grilled mahi with pineapple cabbage slaw and topped with fresh guacamole Drink of the day
Miami Vice Day 3 Breakfast Rum infused bananas foster french toast – Brioche style french toast soaked in vanilla and cinnamon batter flash fried and then finished off with rum infused maple syrup fresh bananas and walnuts. Lunch Bloody Mari Bar with garnish the size of lunch. Sliders, bacon and seitan, stuffed olives, loaded tots…a tower of toppings Dinner Italian Night – lasagne, alfredo, pesto pasta and salad served with fresh breads, olives and cheese Dessert Double chocolate cake Drink of the day
Bloodies and Screwdrivers Day 4
Breakfast Buffalo chicken eggs rolls – Asian styled eggrolls filled with fluffy eggs, veggies hot sauce and dipping options Lunch An afternoon in the Mediterranean Sea – Spinach Pie – filled with ricotta, phyllo dough green onion served alongside with a large greek salad and topped with feta cheese and fragrant olives. Dinner Hawaiian Luau – Grill night – skewers filled with chicken, shrimp teriyaki, green and red bell peppers, grilled pineapple and coconut rice Dessert Brown sugared grilled pineapple served atop angel food sponge cake finished with vanilla bean ice cream and warm caramel syrup Drink of the day
Mojito Madness – muddled strawberry or blueberry, lime and mint Day 5 Breakfast Buttermilk pancakes – fluffy with real buttermilk and an assortment of toppings Lunch Fancy Flatbreads – meat, vegetarian and fruit pizzas loaded with tasty toppings Dinner Steak garlic mashed potatoes and carmelized brussel sprouts Dessert Lemon lovers cake Drink of the day
Spicy Jalapeno cilantro Margaritas with Strawberry Swirl Day 6 Breakfast Eggs Benedict served atop goetta or crab cake patties finished with a fragrant hollandaise sauce and fresh herbs Lunch Raspberry goat cheese salad with candied walnuts and ahi tuna with a sesame wasabi dressing Dinner Creamy garlic scallops risotto served with sauteed mushrooms and garlic spinach Dessert
Birthday/Celebration cake Drink of the day
Birthday cake/ Celebration shots – godiva white chocolate liqueur, cake vodka finished with frosting and sprinkles Day 7 Breakfast Breakfast of champions – Scrambled eggs a variety of breakfast meats and non-meat alternatives, onions, peppers and cheeses Lunch Fresh rotisserie pulled chicken caesar salad freshly shredded parmesan garlic croutons and ground cracked black pepper served with potato soup topped with bacon scallions and cheese Dinner Shrimp Feast – Coconut shrimp, popcorn shrimp, buffalo shrimp, garlic lemon butter shrimp, bbq shrimp, and bacon wrapped shrimp served with gluten free pasta and alfredo sauce and sauteed squash and zucchini Drink of the day
Bushwhacker with fresh coffee and chocolate covered espresso beans Ship’s Bar Vodka: Tito’s Rum: Cruzan (3-4 Flavors, a Dark, and a Light) Bourbon: Bulleit Gin: Bombay Sapphire Tequila: Milagro Champagne: La Marca Prosecco Wine: ($12-$15 bottles typically) Josh, 19 Crimes, Apothic, Matua, Dark Horse, Oyster Bay Cordials: Grand Marnier, Espresso Vodka, Amaretto. Frangelica Beers: ST. John Brewer’s, Leatherback Brewery, Corona
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