Rates Per Week
Crew Profiles
| Title | Name | Nation | Born | Licenses | Languages |
|---|---|---|---|---|---|
| Captain | Tyrone LaRue | American | 0 | RYA Yachtmaster offshore, STCW PADI | English |
| Crew | Cristal Hawkins | American | Certificate in Culinary Arts, Ashurton Yacht Chef Cert. |
Captain Tyrone La Rue
A captain for almost 10 years, American, Tyrone La Rue has explored the Caribbean archipelago and during the last 4 years concentrating on the BVI. He is a qualified skipper with an RYA Masters ticket and a PADI Divers certificate. He has an unblemished track record as the skipper and enjoys delivering a high-quality charter experience to guests on Maverick. A highly organized team leader, he volunteers help wherever needed to provide the best possible result for the overall satisfaction for all aboard.
Chef Cristal Hawkins
Cristal’s culinary expertise is as vast as the open sea. She possesses a deep understanding of international cuisines, allowing her to craft diverse and tantalizing menus for guests from all corners of the globe. Whether it’s Mediterranean, Asian, Caribbean, or any other cuisine, Cristal has the knowledge and creativity to create authentic and memorable dining experiences.
Cristal takes pride in her ability to accommodate a wide range of dietary restrictions and preferences. Whether guests have allergies, specific dietary requirements, or simply a preference for certain ingredients, she can adapt her menu to cater to their needs while maintaining the highest standard of taste and presentation.
Cristal is committed to going above and beyond to meet and exceed client expectations. Her passion for creating exquisite dishes is matched only by her desire to provide exceptional service. She takes the time to understand each guest’s preferences and works tirelessly to craft bespoke menus that leave a lasting impression.
Steward/Deck Hand Luan Niemandt
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 |
|---|---|---|---|---|---|---|---|---|---|
| Winter 2023 to 2024 | Inclusive | $44,500 | $44,500 | $44,500 | $45,500 | $46,500 | $47,500 | $48,500 | $49,500 |
| Summer 2024 | Inclusive | $44,500 | $44,500 | $44,500 | $45,500 | $46,500 | $47,500 | $48,500 | $49,500 |
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.
Weekly rates are all inclusive except special requests (fine wines, champagne, specific alcoholic drinks, excessive alcohol consumption), local cruising taxes and permits, air fares, transfer airport/yacht/airport, dockage fees if any, use of communications means available on board and crew gratuity. Fuel included for 4 hours on engine.
Christmas / New Year’s Rate: 1-8 guests $65,000
Christmas week to end by December 26th. New Years to begin no earlier than December 27th
Location Details
Summer Area: Caribbean Virgin Islands (BVI)
Winter Area: Caribbean Virgin Islands (BVI)
Location Details: Winter 2022/2023: BVI,
Summer 2023: BVI, Caribbean
Captain Tyrone La Rue
A captain for almost 10 years, American, Tyrone La Rue has explored the Caribbean archipelago and during the last 4 years concentrating on the BVI. He is a qualified skipper with an RYA Masters ticket and a PADI Divers certificate. He has an unblemished track record as the skipper and enjoys delivering a high-quality charter experience to guests on Maverick. A highly organized team leader, he volunteers help wherever needed to provide the best possible result for the overall satisfaction for all aboard.
Chef Cristal Hawkins
Cristal’s culinary expertise is as vast as the open sea. She possesses a deep understanding of international cuisines, allowing her to craft diverse and tantalizing menus for guests from all corners of the globe. Whether it’s Mediterranean, Asian, Caribbean, or any other cuisine, Cristal has the knowledge and creativity to create authentic and memorable dining experiences.
Cristal takes pride in her ability to accommodate a wide range of dietary restrictions and preferences. Whether guests have allergies, specific dietary requirements, or simply a preference for certain ingredients, she can adapt her menu to cater to their needs while maintaining the highest standard of taste and presentation.
Cristal is committed to going above and beyond to meet and exceed client expectations. Her passion for creating exquisite dishes is matched only by her desire to provide exceptional service. She takes the time to understand each guest’s preferences and works tirelessly to craft bespoke menus that leave a lasting impression.
Steward/Deck Hand Luan Niemandt
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Tyrone LaRue | American | 0 | English |
| Crew | Cristal Hawkins | American |
Accomodation
Amenities
Electronics
General
Leisure
Other Specs
• 46" TV in Salon, 32"-40" TV in guest staterooms
• Extensive library of more than 3281 ft and 30,000 songs available in Salon and Cabins
• Surround Sound Speakers in Salon with Loewe Media Centre
• Loewe Media Centre with speakers in Cockpit and Flybridge
• Air speaker in each cabin
• iPad mini in each cabins
• Apple iMac
• Starlink WiFi
• Satellite Phone (at charge)
• USB charging sockets in Salon and cabins
• Assorted reading material
• Selection of Board Games
• 2 x Sea bob F5s
• 3 x Waterski
• 2 x Wakeboard
• 2 x Paddle board
• Kneeboard
• Fishing gear
• 4 person inflatable towable
• Snorkel gear
• Diving board
• Boete island float plus the float chairs and new
• SUPs with electronic thrusters.
•2x 2 Person kayaks
•0.26 gallons eFoil
Number of cabins: 4
Cabin configuration: 3 Double, 1 Twin
Bed configuration: 3 King beds, 2 Single
Cabin Arrangements:
VIP Bow 1 – double cabin with king bed
VIP Bow 2 – double cabin with king bed
VIP Aft – double cabin with king bed
Twin cabin with 2 single beds and 1 Pullman*
*Pullman can accomodate the approx weight of a 5yr old.
Yacht is best suited for 8 guests.
7 day Caribbean Charter Menu
Day 1 – Lunch
Caribbean salt fish fritters, lemon verbena, romasco
Cactus, chayote, green apple, baby spinach, walnut
Dinner
Smoked carrot, goat curd, sourced heritage tomatoes, granola
Kurobuta pork belly, charred cauliflower, sour orange, yucca
Mango parfait, white chocolate, raspberry, macadamia brittle
Day 2 – Lunch
Organic chicken katzu, flatbreads, red cabbage, coconut
Chilled Asian teriyaki noodles, sesame, coriander
Dinner
Asparagus, tempura oyster, hen’s egg, parmesan custard
Steamed grouper, pancetta and clam broth, sweetcorn, tarragon vinaigrette
Coffee, buttermilk pudding, fennel, orange, whiskey
Day 3 – Lunch
Ahi tuna poke bowl, sticky rice, edamame, lime
Som tam salad
Dinner
Hand dived scallops, celery, apple, pickled cucumber, shellfish broth
Lamb rack, baby gem, anchovies, feta, sourdough
Baked Christophine gratin
Prickly pear and strawberry set jelly, basil crème, ginger biscotti
Day 4 – Lunch
Spinach, red onion, shitake, pine nut filo tart,
Buffalo mozzarella, capers, grilled broccolini, olive oil
Dinner
White crab, king crab, cashews, plantain, spiced pineapple ketchup
Red snapper, chorizo, chickpeas, pumpkin gnocchi, crème fraiche
Pistachio, polenta, olive oil, sheep’s yoghurt, lemon curd, macaroon
Day 5 – Lunch
Baked egg plant caponata, basil, parmesan, rocket
Pearl couscous, roasted veg, hazelnuts, lemon
Dinner
Pea and pancetta risotto, chickory, apple, baby leeks
Cooper Island duck, leg bon-bon, bok choy, miso caramel, pickled kolrabi
Spiced rhubarb, set custard, mandarin, Italian meringue
Day 6 – Lunch
Lobster soft shell tacos, iceberg lettuce, mango
Raw jicama slaw, avocado salad
Dinner
Roasted yams, callaloo, gorgonzola, pumpkin seed, watercress
King mackerel, celeriac, black garlic, tapenade, breadfruit
Salted, smoked dark chocolate, black cake, soursop sorbet
Day 7 – Lunch
Cracked conch ceviche, crispy squid, shrimps, lime aioli
Long bean, kale, chipotle, mustard oil
Dinner
Salt baked rainbow beets, pea panna cotta, blood orange
Beef tenderloin, marrow fritter, burnt shallot, radicchio, cockles
Peanut butter, caramelized pineapple, coconut, puff pastry
Breakfast options daily
Fresh fruit platter / cereal / fresh smoothies /squeezed juices / yoghurt / toast and jams
Cheese platter / breakfast salami / smoked fish platter /
American pancakes / crepes / French pastries /French toast
Eggs to order
Omelette / eggs royal / benedict / huevos rancheros
Poached haddock kedgeree, parsley, lemon
Full American / English breakfast
Daily chefs special
Snacks ….
Citrus cured salmon, crème fraiche, tapioca crisps
Organic chicken Satay, mint, dipping sauces
Burrata, basil, crispy pancetta, confit lemon
Steamed baby vegetables, olive oil, hummus, roast garlic
Tofu lettuce parcels, mango, ponzu, coriander
Teriyaki beef, edamame, lime yoghurt, shizu
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