Rates Per Week
Crew Profiles
| Title | Name | Nation | Born | Licenses | Languages |
|---|---|---|---|---|---|
| Captain | Rob Jennings | UK | RYA 200t Ocean | English | |
| Crew | Al Broderick | US |
Rob a keen Sailor, Artist and Chef has been a Captain in the BVI since 1994. “You could say the BVI is my home. I have been touring guests all over our beautiful islands for many years showing them the best we have to offer.”
Marycruz, your stewardess aboard Gyrfalcon, brings her background of working as a stewardess and deckhand aboard motoryachts up to 80 ft in length (even doing some of the dirty work such as oil changes!). She is your bartender, dinghy driver, child chaperone, and guest support person.
Al Broderick (popularly know as the Singing Chef in the BVI), your chef aboard Gyrfalcon –
Captain
Rob Jennings
Stewardess
Marycruz
Chef
Al Broderick
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 |
|---|---|---|---|---|---|---|---|---|---|---|
| Summer 2023 | Inclusive | $45,000 | $45,000 | $45,000 | $45,500 | $46,000 | $46,500 | $47,000 | $47,500 | $48,000 |
| Winter 2023 to 2024 | Inclusive | $46,000 | $46,000 | $46,000 | $46,500 | $47,000 | $47,500 | $48,000 | $48,500 | $49,000 |
| Summer 2024 | Inclusive | $46,000 | $46,000 | $46,000 | $46,500 | $47,000 | $47,500 | $48,000 | $48,500 | $49,000 |
Additional Rate Information
Location Details
Summer Area: Caribbean Virgin Islands (BVI)
Winter Area: Caribbean Virgin Islands (BVI)
Location Details: BVI, Summer and Winter
Rob a keen Sailor, Artist and Chef has been a Captain in the BVI since 1994. “You could say the BVI is my home. I have been touring guests all over our beautiful islands for many years showing them the best we have to offer.”
Marycruz, your stewardess aboard Gyrfalcon, brings her background of working as a stewardess and deckhand aboard motoryachts up to 80 ft in length (even doing some of the dirty work such as oil changes!). She is your bartender, dinghy driver, child chaperone, and guest support person.
Al Broderick (popularly know as the Singing Chef in the BVI), your chef aboard Gyrfalcon –
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Rob Jennings | UK | English | |
| Crew | Al Broderick | US |
Captain
Rob Jennings
Stewardess
Marycruz
Chef
Al Broderick
Accomodation
Amenities
Electronics
General
Leisure
Other Specs
1 x Master Cabin
4 x Guests Cabins
GYRFALCON SAMPLE MENU
——————————-
*There is a daily breakfast station of coffee, tea, cereals, biscuits, milks and fresh cut fruit. * Lunches are served with fresh baked breads
* Appetizers are served around sunset with cocktails
DAY 1
Breakfast
Poached eggs and crispy bacon with pan fried rosemary tomatoes and mushrooms
Lunch
Caribbean chicken salad tossed in a mango/cilantro dressing, topped with avocado drizzled with lime.
Appetizer
Filo wrapped brie cheese served with a duo of spicy tomato sauce and a cranberry sauce
Dinner
Grilled Mahi Mahi /w fresh Pineapple cilantro salsa, yellow rice and asian inspired vegetable stir fry
Desert
Selection of tropical sorbet
DAY 2
Breakfast
Ham, mushroom and cheese omelet, topped with basil and cherry tomatoes
Lunch
Asian Rice paper wrap, filled with sauteed shrimp and fresh veg served with a side salad.
Appetizer
Warm artichoke and cheese bruschetta
Dinner
Grilled tenderloin (marinated in chimichurri) served with mushroom red wine reduction, lemon & herb baked baby potatoes and roasted vegetables.
Desert
Crème brûlée.
DAY 3
Breakfast
Smoked salmon bagel & cream cheese, capers, red onion and baby spinach & avocado salad.
Lunch
Chicken or vegetable roti served with salad, fruit chutney and homemade hotsauce.
Appetizers
Lobster butter cookies
Dinner
Grilled chicken breast w/ mango coconut sauce, cuban styled rice, nutmeg/honey roasted carrots and snap peas
Desert
Panna cotta and berries
DAY 4
Breakfast
French toast with crispy bacon and maple syrup served with bulgarian yogurt and berries.
Lunch
Cous Cous & pan fried red snapper salad with butternut, feta cheese, sun-dried tomato and spring onion.
Appetizers
Zucchini roll ups with lemon zest cream cheese and basil.
Dinner
Shrimp Alfredo with creamed spinach.
Desert
New York cheese cake with chocolate ice cream
DAY 5
Breakfast
Mini quiche wrapped in bacon, filled with baby spinach, cheese and baby tomatoes.
Lunch
Tuna sashimi poke bowl, with edamame beans, carrot, cucumber, radish, pine apple, avocado, topped with spring onion.
Appetizers
Selection of canapes and cucumber bites with special cream cheese filling
Dinner
Grilled pork tenderloin and creamy mash with a tamarind glaze sided with sauteed vegetables
Desert
Keylime pie with vanilla ice cream.
DAY 6
Breakfast
Eggs Benedict with smoked salmon or canadian bacon
Lunch
Pure beef burger, topped with melted cheese, pickles, red onion and tomato and lettuce garnish served with a tossed side salad
Appetizer
Caprice salad skewers drizzled with balsamic glaze
Dinner
Rosemary stuffed New Zealand rack of lamb, paprika roasted potatoes, cauliflower cheese and pan fried green beans drizzled with fresh lemon.
Desert
Chocolate decadence – warm chocolate brownies with chocolate fudge ice cream and chocolate brittle
DAY 7
Breakfast
Continental pastries served with cheeses, berry preserves, eggs and crispy bacon.
Lunch
Seared fresh tuna salad nicoise, with chili, mango, cilantro and ginger vinaigrette topped with egg and avocado.
Appetizer
Jalapeno, pear and brie cheese skewers
Dinner
Red snapper with roasted red pepper and sweet potato & mushroom risotto.
Desert
Apple crumble with vanilla ice cream
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