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 | $29,500 | $30,000 | $30,500 | $31,000 | $31,500 | $32,000 | $32,500 | $36,000 | $38,000 |
| Summer 2026 | Inclusive | $29,500 | $30,000 | $30,500 | $31,000 | $31,500 | $32,000 | $32,500 | $36,000 | $38,000 |
| Winter 2026 to 2027 | Inclusive | $31,000 | $31,500 | $32,000 | $32,500 | $33,000 | $33,500 | $34,000 | $37,500 | $39,500 |
| Summer 2027 | Inclusive | $31,000 | $31,500 | $32,000 | $32,500 | $33,000 | $33,500 | $34,000 | $37,500 | $39,500 |
Additional Rate Information
Location Details
Summer Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (BVI)
Winter Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (BVI)
Location Details: ** Nae Kae will only take 6 nights charters if prorated as:
Divide weekly rate by 6.5 nights X 6 nights**
5 night minimum
Captain Charlotte
Charlotte grew up in New York City, sailing on her family’s Seafarer 31. At the age of six, she began sailing dinghies at her local yacht club. She became active in her yacht club’s PHRF racing and crewed in regattas up to the national level. Charlotte further pursued her passion by teaching sailing at Manhattan Sailing School and Hudson River Community Sailing, all while completing her studies in Psychology and Sociology at Hunter College. In 2012, Charlotte moved to the BVI to work as a charter captain and sailing instructor.
Over the last seven summers, she has captained charters across Greece, Italy, Spain, France, and Croatia, as well as run charters in French Polynesia and Thailand during the shoulder seasons. She has 19 years of sailing instruction experience, over 25,000 nautical miles offshore delivering yachts, and holds both USCG and BVI Captain’s licenses. In her spare time, she can be found island-hopping, hiking, reading, racing in regattas around the Caribbean, throwing extravagant dinner parties, diving, and occasionally falling off surfboards.
Chef Jessica
Chef Jessica Larue brings years of hands-on experience as a Mate/Chef with one of the Caribbean’s busiest charter companies and discerning yacht owners. A true team player, Jessica seamlessly collaborates with deckhands, stews, and captains—ensuring all aspects of yacht operations and guest services run smoothly.
Passionate about cooking, she sources the freshest local ingredients to craft gourmet meals that let vibrant flavors shine. Under the mentorship of the Head Chef at Trade Winds Charter Company, Jessica refined her culinary techniques and learned to flawlessly accommodate diverse tastes, dietary restrictions, and special requests—no matter how large the charter program.
Through clear, friendly communication, she tailors menus to each guest’s preferences, ensuring every dish delights and surprises. Known for her boundless energy and upbeat attitude, Jessica continually seeks new ways to elevate the onboard dining experience. Whether it’s menu planning, galley prep, or plating the perfect finale, her dedication to excellence guarantees guests unforgettable culinary memories on every voyage.
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Charlotte Matthews | 0 | ||
| Crew | Jessica Larue |
Captain
Charlotte Matthews
Chef/First Mate
Jessica Larue
Accomodation
Amenities
Electronics
General
Leisure
Other Specs
43inch tv on a lift (it hides behind the couch) with a Sonos soundbar
Nae Kae is a non-smoking vessel. The crew are happy to take guests ashore to have a smoke or on a float.
2023/2024 REFIT DETAILS: Solar Installation | Lithium Battery Conversion
DAY BREAK
Savory Croissant Sandwich
Scrambled eggs, prosciutto, arugula, brie, and sundried tomato spread. Served with a fresh fruit salad and blueberry muffins.
Bagel Board
Lox, truffled cream cheese, fried eggs, cold cuts, and bacon. Accompanied by a fresh fruit platter and banana bread.
Poached Egg Florentine
Served on an English muffin with oven-roasted potatoes and bacon. Accompanied by a green smoothie yogurt parfait.
Baked Ham-Wrapped Cheddar & Egg Cup
Served with breakfast sausage, fruit platter, and banana oat fritters.
Mediterranean Frittata
Inspired with feta, tomato, and spinach. Served with pineapple carpaccio and croissants.
“Pan-cuterie” Breakfast Board
Mango and classic pancakes with berry coulis and dulce de leche.
Feta Egg Scramble
Served with bacon and homemade hashbrowns.
Breakfast Burrito
Homemade tortilla filled with egg, refried beans, avocado, and bacon or sausage. Served with pico de gallo, fruit platter, and cinnamon rolls.
MIDDAY
Caribbean Braised Chicken Roti (or Vegetarian)
Served with assorted salads.
Watermelon Feta Basil Salad
Refreshing and light.
Chickpea & Red Pepper Salad
Protein-packed and flavorful.
Burrata & Roasted Peach Salad
With prosciutto, balsamic reduction, candied walnuts, and feta-stuffed green olives. Served with fresh focaccia.
Tropical Curried Chicken Salad
Hearts of palm, grilled pineapples, avocado, and grapes with mango yogurt dressing. Served with French baguette.
Seared Tuna Niçoise Salad
With creamy Dijon dressing, garden fresh tomato, roasted new potatoes, soft-boiled eggs, garden green beans, and Kalamata olives. Served with fresh Italian seasoned buns.
Grilled Shrimp Skewers on Kale Caesar Salad
With homemade croutons, parmesan tuile, charred lemons, and crispy bacon.
Vietnamese-Inspired Bánh Mì Sandwich
Seared sirloin, pâté, pickled carrots, coriander, cucumber, Kewpie & Maggi sauce. Served with rice noodle, sesame, and edamame salad.
Barbacoa-Inspired Tacos
Pulled beef cheeks with pickled red onions, pico de gallo, avocado, lime crema, coriander, and cotija.
HORS D’OEUVRES
Homemade Hummus Duo
Roasted red pepper with toasted pine nuts and beetroot with feta. Served with seasonal crudités and fried tortilla.
Classic Tomato Bruschetta
With fresh basil oil on black pepper and garlic crostini, drizzled with balsamic reduction and aioli.
Homemade Tzatziki with Falafels
Cool and refreshing with Mediterranean flair.
Charcuterie Board
Phyllo-wrapped baked brie, onion chutney, cured meats, cheese selection, and fresh bread.
Mini Pulled Pork Sliders
With Jack Daniel’s spiked BBQ sauce, green apple, and cabbage slaw.
Mediterranean Baked Feta
With fresh rosemary, thyme, confit cherry tomatoes, baked olives, and garlic. Served with pita and crostini.
Fresh Guacamole
Served with homemade fried tortilla chips and fried plantain chips.
MAIN
Pistachio-Crusted Pork Tenderloin
Orange and brandy reduction, thyme-infused sweet potato purée, and grilled asparagus.
Butter-Poached Mahi Mahi
With capers beurre blanc, julienne carrot slaw, and saffron rice.
Flame-Seared Filet Mignon
With brandy and red wine cream peppercorn sauce, Irish champ mash, and balsamic roasted bacon and Brussels sprouts.
Cajun-Spiced Grilled Shrimp
With shredded crab meat over “Rasta Pasta” tagliatelle with arrabbiata sauce.
Pan-Seared Red Snapper
With mango pineapple salsa, toasted coconut rice, and flame-grilled jerk-seasoned broccolini.
Sous Vide Duck Breast
With red onion and thyme marmalade, duck fat-seared gnocchi, and honey-glazed root vegetables.
Slow-Cooked Pulled Pork Enchiladas
With homemade sauce, topped with pico and fresh avocado. Served with Spanish rice and family-tradition borracho beans with bacon and chorizo.
DESSERT
Rum-Infused Apple Roses
With homemade caramel sauce.
Key Lime Pie
With ginger and coconut crust.
Bailey’s Crème Brûlée
Creamy custard with a boozy twist.
Poached Pears
With Grand Marnier whipped cream and candied pecans.
Strawberry & Coconut Sundae
With chocolate-covered strawberries, fresh strawberry coulis, and toasted coconut.
Rum Fudge Pie
Rich, indulgent, and boozy.
Oreo Cheesecake
Topped with chocolate ganach
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