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 2025 to 2026 | Inclusive | $55,000 | $56,000 | $57,000 | $58,000 | $59,000 | $60,000 | $61,000 | $62,000 | $63,000 |
| Summer 2026 | Inclusive | $55,000 | $56,000 | $57,000 | $58,000 | $59,000 | $60,000 | $61,000 | $62,000 | $63,000 |
| Winter 2026 to 2027 | Inclusive | $57,000 | $58,000 | $59,000 | $60,000 | $61,000 | $62,000 | $63,000 | $64,000 | $65,000 |
| Summer 2027 | Inclusive | $57,000 | $58,000 | $59,000 | $60,000 | $61,000 | $62,000 | $63,000 | $64,000 | $65,000 |
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: For 1 – 8 Pax – $72000 9 – 10 Pax – $73000 Charter must end by the 28th
New Years: For 1 – 8 Pax – $72000 9 – 10 Pax – $73000 Charter may not start before the 29th
Location Details
Summer Area: Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (BVI), Grenadines
Winter Area: Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (BVI)
Captain: Brandon Fourie
Qualifications:
-RYA Yachtmasters Offshore Commercially Endorsed
-PADI Dive Master
-SRC Radio License
-STCW Basic Safety Training
-ENG1
-Food Healthy & Safety Level 2
-Massage Therapy
Brandon grew up in South Africa and when school holidays came around, his family would head to the coast where he spent his time on boats and in the ocean. At age 14, he completed his Open Water Diving, from there he followed his love for diving, which led him to not only get certified as a Divemaster in Sodwana Bay, Mozambique, but he ended up staying on as an Employee and Instructor.
He has a passion for fishing, spearfishing and freediving. With an interest in sailing, he joined the charter industry with his brother and he continued to work as a Chef on board in the British Virgin Islands for half a decade before being offered a Base Manager position in Saint Vincent & The Grenadines.
The timing was right for him to pursue his biggest dream of becoming a Captain and he gave up his management position to jump back on board and do what he loves most, exploring the oceans above and below sea level.
Not only is he also a masseuse, but he is also the secret keeper for ‘Brandon’s secret spots’ in the BVI which he loves to take guests to.
Chef: Arno Smit
Qualifications:
-Professional Chef HL3
-Food Healthy & Safety Level 2
-RYA Yachtmasters Coastal
-Personal Watercraft Instructor
-STCW Basic Safety Training
-ENG1
Born with a love for the sea and a passion for flavor, Arno began his career on the water as one of the youngest volunteers at South Africa’s National Sea Rescue Institute. After years working as a charter captain, he followed his heart into the galley—and hasn’t looked back since.
Now a formally trained chef from the South African Chefs Academy, Arno specializes in fresh, from-scratch dishes that fuse comfort, creativity, and a hint of South African flair. His guests love his warm hospitality just as much as his home-baked breads and vibrant, locally inspired menus.
Whether catering to dietary needs or surprising guests with traditional delicacies, Arno takes pride in making people feel at home through food.
Off the clock, you’ll find him road-tripping, fishing, or camping under the stars.
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Brandon Fourie | South African | 1995 | English, Afrikaans |
| Crew | Arno Smit | South African |
Captain
Brandon
Chef
Arno
First Mate
Robert
Accomodation
Amenities
Electronics
General
Leisure
Other Specs
Jacuzzi on bow
2 Paddleboards
1 Kayak
1 Adult wakeboard
1 Child wakeboard
1 Adult Skis
1 Child Skis
1 Kneeboard
1 Subwing
4 Camp chairs
1 Beach Gazebo/tent
1 Foldable table
Bote inflatable corn hole
Spikeball
Various balls etc
4 Inflatable Bote Chairs
2 Inflatable Bote Docks
2 Lift Efoils (Gen 3)
2 Seabobs
1 Large Tube
1 Small donut/tube
Various sizes - Water sport helmets and jackets
Various sizes - Scubapro masks and fins
Accommodating 10 guests in 5 Queen guest cabins, all with a private en-suite electric heads, a shower stall and sink/vanity.
All cabins have individually controlled air-conditioning for each cabins comfort. Four cabins are accessed internally and the fifth has its own entrance from the stbd aft cockpit. Each cabin has lots of storage space, both hanging and drawers, and their own TV and sound system. Lyra has luxury linen throughout, and reef safe organic toiletries are provided.
Crew cabins are additional to guest cabins. They are in the Port Aft cabin and Forepeak cabin.
SAMPLE MENU:
Breakfast:
Croissants, Pain Au Chocolat.
Eggs Benedict with Bacon & Smoked Salmon.
Challah French Toast, Rum Sauce, Grilled Pineapples.
French Omelettes made to order.
Acai Breakfast Bowl.
All American, Crispy Bacon, Thick Cut Toasted Sourdough.
Selection of pancakes, Hash Browns & eggs cooked to order.
Lunch:
Chicken & Black Truffle Tortellini.
Seared Teriyaki Tuna, Pak Choi, Radish & Sushi Rice.
BBQ Lunch, Burgers, Ribs & Salads.
Tagliatelle, Mushroom, Goats Cheese & Truffle.
Mexican Prawn & Salsa Salad.
Salmon Poke Bowl, Beancurd, Edamame, Mango, cucumber & Kewpi.
Lunch Dessert:
Baklava & Pistachio Ice Cream.
Mango Sorbet.
Affogato & Toasted Pistachio.
BonBon & Truffle Tray.
Fruit Popsicles.
Koeksisters.
Snack:
Salmon Tartare Canape.
Charcuterie.
Crispy Chicken Bao Buns, Pickled Red Onion, Char Siu & Chilli Crisp.
Shrimp & Avo Crostini.
Zucchini Fritters & Lemon Yogurt.
Phyllo, Onion, Cranberry & Brie Parcells.
Sushi, Various depending on ingredient availability.
Appetizers:
Gazpacho, Crisp Bread, Anchovy & Basil Oil.
Octopus, Fava Bean Puree & Chorizo Oil.
Green-lip Mussels, Goan Curry Broth, Lime, Chilli & Cilantro.
Arinccini,Romesco, Parmesan Shavings, Micro Greens & Truffle Oil.
Scallops.
Oysters, Mignonette, Scallions, Lemon & Chilli.
Crab Cake, Sweet Chilli, Wasabi Mayo, Potato Crisp & Greens.
Mains:
Honey-Soy Duck, Sticky Rice, Cucumber Kimchi, Chili, Spring Onion & Sesame.
Monk Fish in Citrus Masala Cream Sauce, Gremolata & Saute Veg.
Filet Mignon, Red Wine Coriander Jus, Crispy Potato, Tenderstem Broccoli & Compound Butter.
Lobster Veloute, Zucchini & Lobster Cylinder.
Rack of Lamb, Soubise, Jus, Fondant Potato & Honey glazed baby rainbow carrot.
Chicken Ballotine, French Vinegar Sauce & Saute Veg.
Slow-Braised Beef Short Rib, Polenta & Jus.
Deserts:
Lemon Meringue
Vanilla-Rooibos Sponge, Vanilla Ice Cream, Candied Apricot & Honeycomb.
Strawberry Mille-Feuille.
Chocolate Mousse Cake.
Peach Tarte Tatin & Vanilla Ice Cream.
NY Style Cheesecake.
Milktart & Earl- Grey Ice Cream.
Ed Hamilton & Co. endeavors to provide the most up-to-date yacht information, availability and rate details, however, all information published on this site is subject to change without notice. Please contact us for the most current yacht information, availability and rate details.