Rates Per Week
Crew Profiles
| Title | Name | Nation | Born | Licenses | Languages |
|---|---|---|---|---|---|
| Captain | Thomas Beesley | South African | 14 | 200T RYA/MCA | |
| Crew | Glen Massey | South African |
Captain Thomas Beesley, was born and raised along the beautiful East Coast of South Africa, were his adventurous spirit and natural abilities were able to flourish. Thomas has often expressed his passion for meeting new people and to experience the best of what the world has to offer. At a young age Thomas took part in local skim and surfing competitions, from there and with the help from his uncle evolved into yachting. Now thoroughly hooked and in love with the yachting world, he earned his 200 ton captains license and set course with 8 crew around the world aboard a 70ft schooner! Eager to develop his life skills within in the industry, Thomas successfully received his Padi Divemasters certificate and enjoyed working for a year as a dive leader and captain aboard a 10 person charter catamaran in the Caribbean, and various other vessels throughout the Mediterranean.
Finding joy in sharing stories of travel and culture through his food, Chef Glen Massey is a lover of all things flavour. Born in Johanesburg South Africa Glen has worked in award winning bars in Cape Town to Private members clubs in the UK and luxury resorts in the beautiful BVI. He finally decided to take his passion for food to yachts and aims to create memories through his memories and love of unique flavours presented in a creative yet familiar way. WIth a growth mindset he is always ready to learn and recently finished a course at the Super Yacht Culinary Academy. I love hosting wine and spirit pairings and think meals should be a celebration of life.
Thomas and Glen are joined by a 3rd stew/deckhand
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 |
|---|---|---|---|---|---|---|---|---|---|---|
| Summer 2023 | Inclusive | $33,000 | $35,500 | $38,000 | $40,500 | $43,000 | $45,500 | $48,000 | $50,000 | $53,000 |
| Winter 2023 to 2024 | Inclusive | $33,000 | $35,500 | $38,000 | $40,500 | $43,000 | $45,500 | $48,000 | $50,000 | $53,000 |
| Summer 2024 | Inclusive | $33,000 | $35,500 | $38,000 | $40,500 | $43,000 | $45,500 | $48,000 | $50,000 | $53,000 |
Additional Rate Information
Christmas 2023 / New Year’s 2023/24: 1-10 Guests $60,000
Christmas week to end by December 26th. New Years to begin no earlier than December 27th
7 night minimum
BVI Ports Only
Location Details
Summer Area: Caribbean Virgin Islands (BVI)
Winter Area: Caribbean Virgin Islands (BVI)
Captain Thomas Beesley, was born and raised along the beautiful East Coast of South Africa, were his adventurous spirit and natural abilities were able to flourish. Thomas has often expressed his passion for meeting new people and to experience the best of what the world has to offer. At a young age Thomas took part in local skim and surfing competitions, from there and with the help from his uncle evolved into yachting. Now thoroughly hooked and in love with the yachting world, he earned his 200 ton captains license and set course with 8 crew around the world aboard a 70ft schooner! Eager to develop his life skills within in the industry, Thomas successfully received his Padi Divemasters certificate and enjoyed working for a year as a dive leader and captain aboard a 10 person charter catamaran in the Caribbean, and various other vessels throughout the Mediterranean.
Finding joy in sharing stories of travel and culture through his food, Chef Glen Massey is a lover of all things flavour. Born in Johanesburg South Africa Glen has worked in award winning bars in Cape Town to Private members clubs in the UK and luxury resorts in the beautiful BVI. He finally decided to take his passion for food to yachts and aims to create memories through his memories and love of unique flavours presented in a creative yet familiar way. WIth a growth mindset he is always ready to learn and recently finished a course at the Super Yacht Culinary Academy. I love hosting wine and spirit pairings and think meals should be a celebration of life.
Thomas and Glen are joined by a 3rd stew/deckhand
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Thomas Beesley | South African | 14 | |
| Crew | Glen Massey | South African |
Accomodation
Amenities
Electronics
General
Leisure
Maximum 3 dives included - 1 per day. No diving first or last day.
Other Specs
Hairdryer X6
Extensive refit completed 2022 - ask for details
NOMADA accommodates 10 guests in 5 ensuite cabins equipped with stall showers and electric toilets. Each cabin equipped with hairdryer, toiletries, USB outlets and iPads.
Glen’s Sample Menu
Breakfast
Continental served everyday accompanied by seasonal fruits, yoghurt
Green Shakshuka
Spinach shakshuka with harissa labneh, dukkah, two poached eggs
Huevos rancheros
Crispy corn tortilla, fried egg, refried beans, charred tomato and red pepper salsa, feta,
cilanto, avocado
Banana French Toast
House made banana challa, battered and fried
Bacon, maple syrup, fresh fruit and preserves
Potato Rosti
bacon, kale salad, a poached egg, & bagna cauda sauce
Veg: no bacon, scrambled tofu, miso bagna cauda
Oatmeal
kaffir lime leaves, roasted pineapple, coconut & lime cream, superfood blend
Eggs Benedict
Choice of smoked salmon, ham, or spinach
Tarragon hollandaise, freshly toasted English muffin
Quiche Lorraine
Bacon and emmantaler quiche served with a seasonal green salad and potato hash
Veg option: Broccoli and cheddar or caramalised onion
Fish: Smoked salmon and dill
Lunch
Tuna & Avo Open Sandwich
Seasame crusted seared tuna, arugula, crispy leak, asian sesame and ginger dressing
Jerk Chicken Caesar
House made dressing, grilled chicken, chicories, kale and torn croutons
Burgers
Home made patty, balsamic onion marmalade, grilled tomatoes, buffalo mozzarella, pesto,
and arugula w/ local root & plantain crisps
Veg:potabello mushroom
Tacos el pastor
Slow roasted pulled pork, roasted pineapple, cilantro salsa
Served with Mexican street corn on the cob
Chicken Koftas
Coffee and chili chicken kofta w/ grilled onion and mint salad
Grilled Shrimp
Smoky Mexican adobo, cilantro, lime served with grapefruit and avocado salad
Kimchi grilled cheese and gazpachio
Seasame butter, sharp cheddar, basil. Served with a Korean inspired gochujang gazpachio
Appeitizers
Vine baked feta
Lemon, za,atar, chilli
Baked Pears
Gorgonzola, Honey, almonds, herbs
Peruvian Ceviche
Catch of the day, leche de tigre, corn nuts, cilantro, roasted sweet potato, plantain chips
Veg: nori dressed oyster mushrooms
Roast beets
Roasted beets with whipped feta, pistachios and truffle honey
Crab and Mango Salad
Roasted poblano peppers, cucumber, celery and dill
Veg: pan fried shimeji
Sweet pea and Pork wontons
Pea puree, sticky asian pulled pork and coconut sambal
Veg: hibiscus or banana skin “pulled pork”
Tamarind Glazed wedge salad
Charred lettuce, bacon blue cheese, creamy herb dressing
Mains
Fillet Mignon
Truffle parsnip pure, beetroot jus, root crisps, charred broccoli
Pan-Roasted Pork Tenderloin
Coffee, peaches amd pumpkin puree
Sumac Roasted Snapper
Citrus turmeric and mint w/ tunisian spinach and butterbean
5 Spice Chicken
Fragrant Roast chicken thigh, vietnamese cucumber salad, steamed jasman rice
Anegada Lobster Risotto
Garlic and lemon butter grilled lobster served over a bed of creamy green pea risotto, herb
oil
BBQ Cauliflower
Black Garlic and waterchestnut, tahini, sauted kale and cauliflower greens and pomme pure
Fish: Mahi Mahi
Guava glazed pork ribs (served family BBQ style)
Baby back ribs with a spicy guava BBQ sauce, potato salad, cuban beans and rice, choyote
and orange salad
Dessert
Poached pears
roasted almonds, earl grey and vanilla ice cream
Lemon polenta cake
Apricot coulis
Miso Cheese Cake
Baked cotton cheesecake with miso caramel
Chocolate Tort
Berries and vanilla semi fredo
Raw Passionfruit Key lime
Almond and date crust
Date Spice cake
Warm date cake with caribbean spices served with a coconut butterscotch sauce
Tiramisu
Dark chocolate, cherry, cognac, coffee and mascarpone cream
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