- Guests 6
- Cabins 3
- Model Cat
- Year Built 2019
Charter Rates Per Week
|Rate Period||Terms||2 Guests||3 Guests||4 Guests||5 Guests||6 Guests|
|Winter 2023 to 2024||Inclusive||$20,000||$21,000||$22,000||$22,750||$23,500|
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.
Christmas Flat Rate $25,000 St Thomas pick up and drop off. 7 night minimum.
New Years Flat Rate $28,000 St Thomas pick up. 7 night minimum.
HALF-BOARD RATES: Discount Applied First
(7/4/3 BREAKFAST/LUNCH/DINNER): $150 off / person
***3 lunches and 4 dinners ashore at client expense***
$2,000 Sleep aboard the night before the charter departs
Guests arrive to the yacht at 5pm. Snacks and welcome drink are served instead of an open bar. Dinner is ashore at client’s expense. Continental breakfast provided next morning. Vessel departs at noon.
CHILD DISCOUNTS: Discount Applied First
Children 15 and under $500 discount
***must be 15 or under at the time of charter***
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)
Bill was born and raised in Belgium. After high school, Bill started a degree in sports management until he took a summer off to do a dive master internship in Thailand. Soon after arriving Bill fell in love with the diving culture and being around the ocean and since then has never looked back! He went far beyond his divemaster internship and eventually became an instructor. He spent the next four years traveling and teaching diving around the beautiful islands of Asia. After a successful four years instructing countless students, Bill discovered a new passion of Sailing. He jumped right in and followed his passion to Spain where he spent 6 months training for his Yacht Master certificate. From there, Bill moved to Australia to further his sailing career. He spent the next two years captaining a 50 foot catamaran for the number one tourist company in Australia. Here he fell in love with taking out charter guests and being around people who are taking a break from their normal lives to have some fun! Ever since, Bill has been hooked on the yachting industry.
Ashley was born and raised in Tampa, Florida where she discovered her love for the ocean and watersports at a young age through snorkeling, fishing and boating. She attended college at Florida State University where she acquired a degree in Family and Child Sciences. After a year working at a preschool, Ashley moved to Australia to further explore her love for the ocean. There she did her dive master internship and like Bill was hooked. She went on to get her instructors as well to continue her passion for teaching. To supplement her diving income, she also worked in a high-end resort as a server and bartender where she gained valuable hospitality skills and a love for the service industry. Ashley has always had a passion for putting on events and entertaining guests, at this resort she was able to help put on wedding receptions and make sure the guests had a special experience. Ashley loves going above and beyond to ensure guests always have an unforgettable time and especially combining her hospitality skills with her love of the ocean, which has led her to the chartering industry.
Captain Bill Holden
STCW-95/PSA: November 2018
MCA/RYA Yachtmaster Offshore: January 2019
SSI/PADI Dive Master: October 2015
AMSA Marine Engine Driver G2: August 2019
USCG OUPV: December 2023
ENG1: May 2022
Chef Ashley Akers
STCW-95: May 2022
PADI Open Water Scuba Instructor: August 2020
Crew fully vaccinated
2023-24 Season Captain
Extra Dives are $50 per person/per dive.
Instructor not guaranteed at the time of charter
Reef Safe 30SPF Sunscreen
Accommodates 6 guests in 3 ensuite cabins
Chef Ashley’s Sample Menu
Acai smoothie bowl topped with fresh tropical fruit, toasted coconut and granola with a honey drizzle
Classic Eggs Benedict with Canadian bacon, poached eggs and hollandaise sauce
Avocado toast served with beetroot hummus, fried eggs topped with assorted seeds and a balsamic reduction with a side of bacon
Bagels topped with cream cheese, capers and smoked salmon with fresh dill and an olive oil lemon dressing
Traditional American breakfast including eggs your way, bacon and blueberry pancakes
Italian style omelette stuffed with pancetta, roasted tomatoes, spinach and mushrooms topped with feta cheese and served with a side of home fries
Greek bowls served on a bed of lemon dill orzo pasta topped with turkey feta meatballs, kalamata olives, cherry tomatoes, cucumber and a homemade tzatziki sauce
Hawaiian pulled pork sliders served with a pineapple-lime slaw, topped with a sriracha mayo sauce
Grilled chicken pear and goat cheese salad served with a homemade raspberry vinaigrette dressing
Grilled shrimp on a bed on angel hair pasta with a garlic tomato cream sauce served with a side of classic caesar salad
Blackened grouper sandwich served with fresh lettuce and tomato topped with garlic aioli on a brioche bun
Pokè bowls with white rice, Ahi Tuna, avocado, pineapple and cucumber topped with a sesame soy dressing, crispy onions and pickled ginger
Fresh homemade guacamole served with tortilla chips
Brie and fig jam crostini topped with prosciutto, arugula and balsamic reduction
Bacon and cream cheese stuffed mushrooms with crispy parmesan crust topped with parsley
Blueberry and goat cheese flatbread topped with caramelized red onion, mint and walnuts with a honey drizzle
Homemade spinach and artichoke dip served with fresh toasted baguette
Charcuterie board served with assorted cheeses, crackers and meats
Pistachio crusted salmon served with wild rice and broccolini
Caprese grilled chicken topped with fresh tomato balsamic and basil salad and melted mozzarella cheese served with a side of fettuccine
Island glazed grilled chicken thighs served on a bed of cilantro lime coconut rice with a side of homemade strawberry vinaigrette berry salad
Mahi Mahi tacos served with a mango salsa and avocado topped with cotija cheese and a zesty chipotle lime sauce
Garlic and herb crusted pork tenderloin with a dijon cream sauce served with roasted rosemary potato wedges and crispy brussels sprouts
Filet mignon topped with a red wine reduction, mashed potatoes and grilled asparagus
Char grilled sweet pineapple topped with vanilla ice cream, toasted coconut and mint
Margarita inspired vanilla and lime cupcakes
Brownie sundae with a melted Reese’s cup center and a peanut butter drizzle
Sweet strawberry pie served with whipped cream
Traditional apple crumble served à la mode
Classic Crème brûlée topped with fresh berries and mint
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