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 | 9 Guests | 10 Guests |
|---|---|---|---|---|---|---|---|---|---|---|
| Winter 2024 to 2025 | Inclusive | $50,000 | $50,000 | $50,000 | $50,500 | $51,000 | $51,500 | $52,000 | $52,500 | $53,000 |
| Summer 2025 | Inclusive | $50,000 | $50,000 | $50,000 | $50,500 | $51,000 | $51,500 | $52,000 | $52,500 | $53,000 |
| Winter 2025 to 2026 | Inclusive | $50,000 | $50,000 | $50,000 | $50,500 | $51,000 | $51,500 | $52,000 | $52,500 | $53,000 |
| Summer 2026 | Inclusive | $50,000 | $50,000 | $50,000 | $50,500 | $51,000 | $51,500 | $52,000 | $52,500 | $53,000 |
Additional Rate Information
Location Details
Summer Area: Caribbean Virgin Islands (BVI)
Winter Area: Caribbean Virgin Islands (BVI)
Location Details: BVI, Summer and Winter
Captain Sylvio LeBlanc
Syl was truly blessed to grow up on the shores of the Northumberland Strait on Canada’s Atlantic Coast, where life revolves around the sea. As a child, he developed a deep passion for sailing, spending nine consecutive summers at his local sailing school. He liked racing dinghies, but more than anything, he simply loved to sail.
For Syl, the salty Atlantic air awakens a sixth sense, and sailing has always been the answer to many of life’s questions. After a successful career as an entrepreneur and seeing his boys off to college, Sylvio charted a new course in life and transitioned into professional yachting. Armed with his RYA Yachtmaster Certification and other essential qualifications, he embarked on this new journey and has never looked back.
Syl is a kind and generous captain who engages with his guests with a calm and relaxed demeanor. He excels at creating customized charter experiences, collaborating closely with his guests to bring their dream itineraries to life. Whether it’s cruising to a secluded beach, exploring must-see island spots, or anything in between, Sylvio ensures every moment is unforgettable.
Chef Johann Gelderbloem
Chef Johann is a South African-born yacht chef known for his vibrant energy, adventurous spirit, and passion for fresh, flavorful cuisine. Inspired by his mother’s cooking and formally trained at the South Africa Chefs Academy, Johann honed his skills with an internship at the world-renowned La Colombe restaurant—ranked among The World’s 50 Best.
Since joining the yachting world, Johann has delivered unforgettable culinary experiences across the Caribbean with Tradewinds Charter Catamarans, serving as both First Mate and Chef aboard luxury catamarans ranging from 52ft to 70ft. His menus are infused with local island flavors, elevated technique, and a strong focus on guest preferences.
When he’s not in the galley, you’ll find Johann diving, hiking, or exploring local markets to discover new ingredients. His warm personality, adventurous palate, and commitment to guest satisfaction make every charter a memorable escape.
Third Mate Liz Beal
Growing up in North Carolina, Liz’s was drawn to water and adventure from an early age—it was hard to pull her out of the water on family trips filled with boating and beaching, and summers as a white water canoe guide and camp counselor. After graduating from college in 2009, Liz developed a plan around a dream and moved to the Virgin Islands.
Liz honed her skills through a mosaic of opportunities in the watersports industry including scuba diving, sailing, and owning/operating a kayaking, paddleboarding, snorkeling, and hiking tour guide business on St. John, USVI. After 14 years of experience creating meaningful, fun, and safe adventures for all types of travelers, she still feels such gratitude for the opportunity to facilitate special moments and recognizes the sacredness and joy inherent in exploring a new place or learning a new skill.
Fueled by black coffee and bad jokes, Liz is excited and motivated to work with a high caliber team and use her skills and experience to build the best charter experience possible.
** GYRFALCON has their own preference sheet. Please request from CA. **
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Sylvio LeBlanc | Canada | 0 | English |
| Crew | Johann Gelderbloem |
Captain
Sylvio LeBlanc
Chef/First Mate
Johann Gelderbloem
3rd Mate
Elizabeth Beal
Accomodation
Amenities
Electronics
General
Leisure
Other Specs
Underwater Scooters
1 x Master Cabin
4 x Guests Cabins
Summer 2023 Refit Details
Engines & Transmissions
The vessel was equipped with new Yanmar 150 engines and two new electric stations, installed on September 25. Additionally, ZF 68IV drive transmissions were installed the same day.
Generators
Both port and starboard generators underwent a complete overhaul. This included flushing fluids, replacing belts, filters, and water pumps, servicing heat exchangers, making valve adjustments, and installing new electrical sensors.
Electrical & Power Systems
New electrical contactors were installed to ensure reliable power delivery for both genset and shore power. The battery system was updated with 14 Victron AGM 200Ah house batteries and two Group 31 AGM batteries for engine and genset start.
Bow Thruster
The bow thruster received a comprehensive refurbishment, including motor updates, new bearings, brushes, springs, solenoid, temperature sensor, clutch, and controller.
Air Conditioning
New AC chillers, raw water pumps, a circulation pump, remote screens, and reconditioned air handlers (pressure tested) were installed.
Water Systems
Upgrades to the watermaker included a new raw water boost pump, high-pressure pump seals, a new data cable, and testing/pickling. The house water pump and accumulator were redesigned using a Headhunter system delivering 10 GPM at 67 PSI.
Refrigeration & Freezer
A new 100L Dometic freezer was installed on September 30. Additionally, the main refrigerator and freezer were overhauled with new seals and latches.
Dinghy
The dinghy was fully patched and rewired. Its engine was serviced and fitted with a custom splash cover by OCA. Overhauls were also made to the steering, throttle, and fuel systems. A new bilge pump and transom dive ladder were installed.
Communication & Electronics
The vessel now features a Starlink system with a router and modem. B&G electronics were tested and updated.
Canvas & Upholstery
New shades and exterior seating canvas were installed on September 30. The vessel’s upholstery was cleaned.
Anchor System
The windlass motor was refurbished with new brushes, bearings, and a chain counter sensor. A new 250-foot, ½-inch G4 high-tensile anchor chain was added.
Deck & Rigging
New trampolines with trim pieces were installed. The inner staysail roller furler motor was serviced, and the running rigging was inspected with the addition of a new preventer line.
Lighting
New navigation and underwater lights were installed. Transom courtesy lights were repaired or replaced.
Teak & Graphics
The teak was restored using Snappy Teak and Simco. New boat graphics, decals, and a spring 2023 paint job were added.
Interior & Furnishings
A new rug liner and cushions for the saloon were installed. Cabinet slides and hinges were updated with locking mechanisms. The decor, table settings, and galley appliances were refreshed.
Toilets & Waste Systems
Tecma components, including macerators, screens, solenoids, and brain modules, were replaced. New Johnson black and gray water systems were also installed.
Fire & Safety
The Fireboy fire control system was certified, and new fire extinguishers with tags were installed. Life rafts were inspected, repacked, and tagged.
Miscellaneous Repairs
Repairs included fixing the saloon door, electric table, saloon TV lift control, and hydraulic ram seals for the steering rams. The bow area waterproof door and tent shade were also repaired. New fenders with covers were added on October 10.
Exterior Features
A deck wash shower with a hot/cold mixer was installed, and the forward bow area tent shade was repaired.
Final Touches
Dining essentials such as glassware, plates, and linens were updated. The tender lift remote/system was checked, and electric winches were serviced.
DAY BREAK
Fresh local fruit plate and a variety of fresh baked muffins and pastries
Vegan overnight oats with honey and chia
Granola and breakfast cereal bar with Greek yogurt
Bacon and Sausage
Eggs and omelets cooked to order
Toast and variety of jam
Rotating Specials:
Crispy Potato pancakes with applesauce and chive sour cream dipping sauces
Waffles w/ topping bar, fruit compotes, fresh whipped cream
Sausage and Sweet Potato hash
Crab Cake Eggs Benedict
Bagel and Lox plate, red onion, tomato, capers
Avocado toast with tomato, feta, olive oil, herbs
Blueberry pancakes with lemon curd
MIDDAY
Citrus Marinated grilled chicken Caesar salad, tomato, cucumber, house made cilantro Caesar dressing, fresh made crouton, shaved Parmesan
Blackened Wahoo fish tacos, tangy Cabbage Slaw, mango salsa. Charro black beans, chips and salsa
Tuna poke Noodle Salad, bacon wrapped shrimp and glazed pineapple skewers
Grilled Steak Caprese Salad, with pesto and balsamic drizzle. Grilled crostini
Teriyaki Baked Salmon, chilled spinach and farro salad with berry vinaigrette and toasted pecans
Grilled Shrimp salad, mixed greens, sliced red onion, baby heirloom tomatoes, crispy bacon, capers, maple Dijon vinaigrette. Garlic toast points
Gourmet Beef Sliders, Grilled Chicken Sausages with peppers and onions. Seasoned baked potato wedges, fresh garden salad
HORS D’EOURVES
Charcuterie board, assorted cheeses, nuts, fruits, and jams
Hummus and Whipped Ricotta Served with Mediterranean pickled veg, Fresh crudite and warm pita
Mini lump Blue Crab Cakes with remoulade dipping sauce
Fresh Shrimp and Vegetarian Spring Rolls with hoisin and peanut dipping sauces
Baked Brie and Caramelized onion fig jam, herbed puff pastry. Fresh Crudite and Assorted crackers
Sausage and Fontina stuffed baby portobello mushrooms with pesto ranch dipping sauce
Salmon and goat cheese tartlets, micro greens, spicy Sriracha crema
Flatbread with Fig, Manchego, Arugula, Balsamic Glaze, Walnut
MAIN
Chicken picata, tomato herb linguine, sauteed yellow squash
Miso baked Cod, coconut ginger basmati rice, charred baby bok Choi with sesame oil
Barbecue pork ribs, truffle Mac and cheese, roasted broccolini
Caribbean style fried red snapper, purple cauliflower mash, garlic green beans, fresh pico de gallo
Chicken parmesan with marinara house, zucchini ricotta involtini, and roasted brussel sprouts with balsamic and onion
Seared garlic butter scallop and shrimp duo, mushroom risotto, prosciutto wrapped haricot verts
Surf and turf of Filet Mignon and butter poached lobster tail, red potato mash, glazed baby rainbow carrots, red wine reduction sauce
DESSERTS
Salted Caramel Brownie a la Mode, vanilla ice cream, brownie crisp
Lemon cake with blueberry coulis and fresh made whipped cream
Creme Brulee with fresh berries
Flourless chocolate cake with raspberry sauce and vanilla ice cream
Key Lime domed cheesecake, white chocolate sauce, graham cracker crumble
Godiva Bananas Foster – Caramelized banana, chocolate ice cream, Rum butter sauce, Godiva Chocolate Liqueur
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