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 2023 | Inclusive | $25,000 | $25,500 | $26,000 | $26,500 | $27,000 | $27,500 | $28,000 |
| Winter 2023 to 2024 | Inclusive | $27,000 | $27,500 | $28,000 | $28,500 | $29,000 | $29,500 | $30,000 |
| Summer 2024 | Inclusive | $28,000 | $28,500 | $29,000 | $29,500 | $30,000 | $30,500 | $31,000 |
Additional Rate Information
Location Details
Summer Area: Caribbean Windwards, Caribbean Virgin Islands (BVI)
Winter Area: Caribbean Virgin Islands (BVI)
Location Details: Yacht is based out of Scrub Island BVI
Yacht will accept charters in the Grenadines September-October
Captain Robert Kmita
Robert was born and raised in Australia, and for as long as he can remember, he has always had a passion for adventure. Which the majority of the time, revolved around water; fishing, boating, snorkeling, wakeboarding, jet skiing. If it involved water, he was all about it!
After graduating with a degree in International Business he followed suite into a corporate job, only to realize that just wasn’t for him. He took a chance to travel the world, which opened his eyes and in fact led him to boats. From that point forward his mindset changed and since 2014 he has been skippering and or working on sailboats and super yachts. He has worked in locations all around the world, from Greece to Croatia, Italy, Malta, France, The Grenadines and Tahiti to name a few.
During his spare time he loves to ski, as he is also a certified ski instructor who has worked multiple seasons in Austria, Japan and Australia. He also has a deep passion for motorsport and motorbike touring, having taken trips across Vietnam, India and Nepal. Riding through the Himalayan ranges has been his most memorable trip.
Chef Jackie Barnard
Jaclyn is from Victoria, Australia. After living much of her life working in European tourism she decided to pursue her passion of traveling, bringing people together to share delicious food and the ocean. Years later, she is still living her dream, cooking and hosting aboard yachts in the British Virgin Islands and sharing unforgettable experiences with her guests.
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Robert Kmita | Austrailian | 0 | English |
| Crew | Jaclyn Barnard | Austrailian |
Captain Robert
Chef Jaclyn
Accomodation
Amenities
Electronics
General
Leisure
Other Specs
Subwing
Floats / Noodles
2x sea scooters
4 queen berth guest cabins each with a private en-suite electric head, stall shower and sink/vanity. The starboard aft cabin does not have a full shower, and has a wet head.
All cabins have individually contract air-conditioning for each cabins comfort.
Top desk fly-bridge with lounging and seating with a 360 degree view.
Forward cockpit and lounge and dining area.
Aft cockpit with seating and dining accommodations.
Main deck has a bright and airy main salon (fully air-conditioned) as the galley direct access to the forward cockpit lounge area.
Crew take starboard mid-ship cabin (twin cabin), but will move to starboard aft cabin on request for $800 fee.
BERTH SIZES:
All queen berths are 5’w X 6’6″L
Bunks: Top bunk 32″W x 75″L; bottom bunk 36″W x 75″L
MENU #1
B R E A K F A S T
Poached eggs, wilted spinach, smashed avo, crumbed
feta, blistered cherry toms on sourdough toast.
L U N C H
Grilled cajun seasoned chicken with sweet
summer vegetables and chat potatoes.
E V E N I N G
Tomato & basil pesto bruschetta.
King Prawn, garlic & dill linguine with
leafy green salad.
Semi-freddo strawberry cheesecake
MENU #2
B R E A K F A S T
Scrambled eggs, chipolata sausages, fried tomatoes &
rosemary mushrooms on English muffins.
L U N C H
Smoked salmon & avocado poke bowl.
E V E N I N G
Mini corn & zucchini fritters with sweet chilli
and sour cream dippers
Eye fillet steak with potato mash,
asparagus, dutch carrots, drizzled with
red wine jus
Tropical fruit salad with fresh vanilla cream
MENU #3
B R E A K F A S T
Poached eggs benedict & mini croissants.
L U N C H
Chicken BLT with aoli on Turkish pide.
E V E N I N G
Shrimp, avocado &cos lettuce cocktail salad.
Slow roasted lamb shoulder, sweet potato
fries, peas and brocollli with roast gravey.
Chocolate mousse with fresh raspberries.
MENU #4
B R E A K F A S T
Roasted crunchy granola muesli, Greek yoghurt &
blueberries with Banana smoothie
L U N C H
Family style: Chicken Ceaser salad,
Mozarella, tomato & basil Caprese salad.
Feta & pine nut pesto pasta salad.
E V E N I N G
Neopolotan rigatoni with fresh pamesan.
Barbecued fish of the day with garlic & lemon
butter. Served with rice, corn, pea & shallot salad.
Warm apple strudel with vanilla &
cinnamon custard.
MENU #5
B R E A K F A S T
Mixed berry fluffy pancakes with maple syrup and
vanilla yoghurt.
L U N C H
Beef lesagne with Greek salad
E V E N I N G
Sticky duck Vietnamese rice paper rolls with
hoisin dipping sauce.
Chicken & vegetables in a creamy
coconut red curry suace with jasmin rice
Baked chocolate brownie with salted
caramel ice cream.
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