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 |
|---|---|---|---|---|---|---|---|---|
| Summer 2025 | Inclusive | $35,900 | $36,400 | $36,900 | $37,400 | $37,900 | $38,400 | $38,900 |
| Winter 2025 to 2026 | Inclusive | $37,000 | $37,500 | $38,000 | $38,500 | $39,000 | $39,500 | $40,000 |
| Summer 2026 | Inclusive | $37,000 | $37,500 | $38,000 | $38,500 | $39,000 | $39,500 | $40,000 |
Additional Rate Information
Location Details
Summer Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, USA – New England, USA – North East, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Winter Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Captain Terry “TC” Carter
Captain TC is a fourth-generation Floridian whose roots run deep in the waters of St. Petersburg. After proudly serving in the U.S. Air Force, he returned to the Sun Coast to launch a successful entertainment company—bringing live music and expertly mixed libations to audiences of all ages. His talent for orchestrating unforgettable celebrations eventually drew him back where his heart belonged: out on the open sea.
For the past six years, TC has called the Caribbean home, guiding guests through its most spectacular playgrounds. Whether you’re snorkeling alongside eagle rays in the Virgin Islands, exploring the azure shallows of the Exumas, or hiking the rim of an active volcano on St. Vincent, TC’s deep island knowledge and storytelling flair bring every experience to life. A consummate professional and quintessential entertainer, he balances safety and seamless hospitality with genuine warmth—ensuring you’ll leave with memories to savor and already dreaming of one more day in paradise.
Chef Sonja Desouza
Chef Sonja brings over a decade of menu and cocktail curation to every voyage, transforming each meal into an immersive culinary journey. As a former catering director, she mastered the art of themed dining—crafting menus that transport guests through eras, cultures, and even fantasy worlds—while executing high-profile events across the United States and Canada. Sonja’s keen eye for precision and presentation ensures that every dish not only dazzles the palate but also accommodates individual dietary needs without ever sacrificing flavor.
Whether she’s designing a beach-side charcuterie spread for a yoga retreat or orchestrating an Alice in Wonderland–inspired tea party complete with “Eat Me” petit fours, Sonja’s creativity and attention to detail shine through. Her passion for storytelling through food, paired with seamless collaboration alongside Captain TC Carter, guarantees an onboard dining experience that’s as memorable as the sun-drenched Caribbean days—and keeps guests wishing they could stay just one day longer.
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Terry “TC” Carter | 0 | EnglishIntermediate Spanish | |
| Crew | Sonja Desouza |
Captain
Captain Terry “TC” Carter
Chef/First Mate
Chef Sonja Desouza
Accomodation
Amenities
Electronics
General
Leisure
Other Specs
1 Scurf Board
1 7'x7' Bote Floating Mat with 2 Chairs
1 Solstice Mesh Circle
1 Towable Tube
Headroom
Master 75-80″
Master Head 76-80″
Main Salon 82″
All cabins & heads are 76-80″
2024/2025 Refit Details
Technical Upgrades:
New Genset Generator
New Rainman Watermaker
Two New Cockpit Refrigerators
New Icemaker
Aesthetic & Comfort Upgrades:
All New Sunbrella Exterior Cushions
New Interior Upholstery
New Bimini Canvas Top
New Pillows, Linens, Dishes, and Silverware
New SUP and Solstice Float
DAY BREAK
Scrambled Eggs with Turmeric
Served with a lemon vinaigrette spinach salad and fresh avocado topped with hemp seed.
Homemade Pancakes
Fluffy pancakes topped with fresh seasonal fruit and applewood smoked sausage.
Cheese Omelet
Filled with fresh herbs, heirloom tomatoes, and grilled sweet potatoes.
Spirulina Yogurt Parfait
Topped with fresh seasonal fruit and gluten-free granola.
MIDDAY
Grilled Chicken Salad
Mixed greens with grilled chicken breast, beets, mandarin oranges, and slivered almonds in a mustard vinaigrette.
Grilled Turkey & Gouda Pita
Stuffed with lettuce, tomato, onion, and chipotle mayo.
Catch of the Day Fish Tacos
Topped with mango pico, cilantro crema, house-made chips, and guacamole.
Teriyaki Steak Skewers
Served with garlic edamame and lime jasmine rice.
HORS D’OEUVRES
Charcuterie Board
Assorted fruits, vegetables, meats, cheeses, and crackers.
Hummus Plate
Served with crudités and grilled pita bread.
Alfredo Mushroom & Truffle Oil Bruschetta
Rich and aromatic bruschetta with creamy alfredo mushrooms and a drizzle of truffle oil.
Chicken Salad Lettuce Cups
Light and refreshing with Granny Smith apples.
MAIN
Herb Grilled Chicken Breast
Served with horseradish mashed potatoes, grilled broccolini, and garlic herb butter.
Grilled Seafood Assortment
Accompanied by sautéed asparagus and artichoke hearts, garlic lemon aioli, and charred lemon.
Pasta Carbonara
Classic smoked bacon carbonara with a lemon arugula salad and grilled sourdough.
DESSERT
Chocolate Brownie Cake
Topped with seasonal fresh fruit.
Assorted Cookie Truffles
A selection of chocolate, vanilla, and fresh fruit cookie truffles.
Nutella Soufflé
Served with vanilla bean ice cream.
Fresh Grilled Mangos & Peaches
Paired with house-made whipped cream.
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