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 |
|---|---|---|---|---|---|---|---|---|
| Winter 2025 to 2026 | Inclusive | $56,500 | $57,500 | $58,500 | $59,500 | $60,500 | $61,500 | $62,500 |
| Summer 2026 | Inclusive | $56,500 | $57,500 | $58,500 | $59,500 | $60,500 | $61,500 | $62,500 |
| Winter 2026 to 2027 | Inclusive | $58,000 | $59,000 | $60,000 | $61,000 | $62,000 | $63,000 | $64,000 |
| Summer 2027 | Inclusive | $58,000 | $59,000 | $60,000 | $61,000 | $62,000 | $63,000 | $64,000 |
Additional Rate Information
Location Details
Summer Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Winter Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Location Details: Vessel will be BVI Based from January – September 15, 2025.
Captain Doyle Van Horn
Doyle was born in the heart of Arizona, where he grew up with a ranching background, spending his childhood exploring the woods and rivers of northern Arizona. After high school, he set off on a journey across the U.S., working various construction jobs and other odd gigs. One of these jobs took him to Valdez, Alaska, where he discovered the local marina. Seeing the boats lined up at the docks, he instantly fell in love with the idea of working at sea.
That moment changed everything. Determined to follow his newfound passion, Doyle set his sights on the Virgin Islands. At just 19, he moved to St. Thomas, eager to start his life on the water. Though he started as the “annoying kid” at the dock, constantly asking for work, someone finally gave him a chance. Over the next few years, he worked as crew on a 65-foot sailing catamaran, accumulating sea time and mastering the skills needed to excel on deck. His dedication eventually led to earning his 100-ton master’s license.
In 2003, Doyle was promoted to captain, officially launching his dream career of sailing through the Caribbean. Over the years, he had opportunities to captain various boats, from 100-foot motor yachts to 50-foot day sail cats. His experience took him from running boats for major hotels like The Ritz Carlton to private term charters. His adventures carried him not only through the Virgin Islands but also to Hawaii, the Great Lakes, and down the Eastern Seaboard.
In 2015, he built a boat and launched a small, high-end private day charter business throughout the Virgin Islands. However, in August 2017, hurricanes Irma and Maria devastated the region, forcing Doyle to return to the mainland. Back in Arizona, he embraced his roots, working as a cowboy for various ranches, sleeping under the stars, and raising cattle. Although he enjoyed the cowboy lifestyle, he always knew his heart belonged to the sea.
In 2021, Doyle sold his horses and moved to St. Augustine, Florida, ready to reignite his seafaring passion. With a renewed sense of purpose, he returned to the islands to pick up where he left off. Now, Captain Doyle is excited to share the secrets he’s discovered over two decades of exploration. Whether he’s showing guests the wonders beneath the surface, harnessing the wind to sail between islands, or playing a few tunes on deck during cocktail hour, Doyle ensures that your adventure is tailored to your desires.
Chef Christina
A Cincinnati native with Greek roots and 18 years in New York City, Chef Christina brings a lifetime of culinary passion and ocean adventure to every plate she creates. Raised in a lively Greek household where food was the heartbeat of family life, it was only natural that she followed her heritage into the kitchen.
After working front of house in NYC restaurants many years and gaining experience in LA as a private chef, Christina felt the call of the sea. Having grown up boating, she saw the perfect opportunity to merge her two greatest loves—cooking and the ocean. Four seasons later, she’s now an established yacht chef in the British Virgin Islands, delighting guests with fresh, vibrant cuisine that reflects her love of Mediterranean flavors and island living. Combining local flavors and ingredients with some of her Grandmother’s recipes is her favorite thing to do onboard.
Christina’s laugh, warm energy, and outgoing spirit make her not just your chef, but a fun part of the journey. Whether she’s sourcing local ingredients, crafting meals that feel like home, or sharing stories over sunset cocktails, Chef Christina helps ensure every trip is both flavorful and unforgettable onboard Reverie.
Deck Stew Jetske Van Rensburg
Originally from South Africa, Jetske grew up surrounded by the crashing waves and endless coastline of George—a place that quietly set the stage for a life at sea. After finishing school, she traded mountains for marinas and made her way to Fort Lauderdale to chase a career in yachting.
Though new to the industry, Jetske dove in headfirst with grit, enthusiasm, and a no-job-too-small attitude. She’s already built a reputation for being both hardworking and genuinely welcoming—whether it’s making sure the decks are spotless, preparing a cabin with care, or mixing the kind of sundowner that keeps the good vibes flowing.
Her easygoing nature, sharp eye for detail, and calm presence make her a natural fit onboard, and she’s quickly become a dependable, upbeat part of the team.
Guests can expect service with a smile (and maybe a cheeky joke or two), as Jetske helps make your charter experience seamless, relaxed, and unforgettable.
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Doyle Van Horn | USA | 0 | |
| Crew | Christina Merianos | USA |
Captain
Doyle Van Horn
Chef
Christina
First Mate/Stew
Jetske Van Rensburg
Accomodation
Amenities
Electronics
General
Leisure
Diving is only offered to certified divers.
Other Specs
Dumbells and workout equipment
eFfoil - 1
Flightscooter eFoil - 1
Wing Foil - 1
Sudnados- 8
Paddleboards - 4
Floating chairs
Floating Mats
Snorkel gear
Wake board
Hotdog tube
Bean bags
Kite surfing
Can book dive trips
Accommodations:1 King Owner’s Cabin and 3 Queen Cabins for 8 guests.
NOTE: For groups of 9 & 10 please inquire for availability and pricing.
DAY BREAK
(All breakfasts are served with fresh fruit platter, yogurt with granola, fresh baked goods such as banana bread, Nutella pastries, croissants, chocolate pastries, lemon blueberry muffins, tropical fruit juices, and coffee or espresso-based drinks.)
Avocado Toast on a French Croissant
Freshly baked French croissant pressed and topped with smashed avocado, soft-boiled egg, pickled red onion, feta, arugula, microgreens, olive oil, and balsamic glaze.
Homemade Sourdough Egg Sandwiches
Thick slices of freshly baked sourdough layered with scrambled ricotta eggs, crispy bacon, tomato, arugula, white cheddar, and chipotle mayo.
New York Bagel Spread
Your choice of toasted New York-style bagels with toppings like cream cheese, smoked salmon, capers, tomato, red onion, dill, and more.
Huevos Rancheros
Fried eggs over crispy corn tortillas with seasoned breakfast potatoes, black beans, chopped bacon, lime crema, homemade red salsa, cilantro, and cotija cheese.
Buttermilk Local Banana Pancakes
Fluffy buttermilk pancakes topped with sliced bananas, whipped cream, coconut flakes, salted butter, and maple syrup.
Anegada Lobster Benedict
Butter-poached Anegada lobster on English muffin with poached local egg, homemade hollandaise, and smoked paprika.
Fresh Baked Quiche
A savory blend of French cheeses, sautéed shallots, and fresh herbs in a creamy egg filling, baked in a buttery, flaky French puff pastry.
MIDDAY
Tuna Poke Bowl
Sushi-grade tuna marinated in soy sauce over seasoned sushi rice, topped with seaweed salad, mango, avocado, pickled cucumbers, edamame, shaved carrots, scallions, and crispy fried rice paper.
Fish Tacos
Citrus-marinated local mahi-mahi in warm flour tortillas topped with black beans, coleslaw, pickled onions, cotija cheese, mango salsa, lime crema, and fresh cilantro.
Cheeseburgers in Paradise
Wagyu beef cheeseburgers on toasted pretzel buns with thick-cut bacon, tomato, lettuce, white cheddar, and chipotle mayo. Served with salad and sweet potato wedges.
Greek Chicken Skewers with Watermelon–Feta Salad
Marinated Greek chicken skewers over a refreshing watermelon and feta salad, house-made tzatziki, and warm Greek-spiced pita bread.
Grilled Shrimp & Avocado Rice Bowl
Grilled shrimp skewers served over rice pilaf with local greens, paprika-spiced chickpeas, roasted sweet potato, sun-dried tomatoes, pickled onions, goat cheese, and triple citrus vinaigrette.
Shrimp Pad Thai
Sautéed shrimp over rice noodles with scrambled egg, shredded carrots, cucumber, scallions, bean sprouts, and Chef’s secret Pad Thai sauce. Topped with peanuts and cilantro.
Salmon Niçoise Salad
Baked Faroe Island salmon over mixed greens with hard-boiled egg, green beans, red onion, cherry tomatoes, black olives, and baby potatoes, served with lemon-Dijon vinaigrette.
HORS D’OEUVRES
Charcuterie Board
Cured meats, cheeses, olives, pickles, jams, artisanal crackers, and more.
Sun-Dried Tomato Hummus
Served with warm toasted naan and seasonal vegetables.
Baked Brie in Puff Pastry
Filled with honey, fig, and prosciutto.
YiaYia’s Spanakopita Triangles
Traditional Greek spinach and feta phyllo pastries.
Assorted Flatbreads
Topped with seasonal ingredients.
Tuna Carpaccio
Thinly sliced and dressed with citrus, olive oil, and microgreens.
MAIN
Steak Night
8 oz New Zealand tenderloin topped with bleu cheese and caramelized onions. Served with bacon-wrapped roasted asparagus and French-style mashed potatoes.
Local Red Snapper
Caribbean-spiced local red snapper served over pumpkin rice with sautéed peppers and onions.
Anegada Lobster Truffle Risotto
Butter-poached Anegada lobster served over white truffle and wild mushroom risotto.
Local Seared Ahi Tuna
Sesame-crusted and topped with pineapple salsa. Served with soy-honey roasted Brussels sprouts and scallion rice.
Lamb Chops
Greek-spiced New Zealand lamb chops served with zucchini and lemon potatoes.
Lemon-Caper Local Mahi-Mahi
Cooked in lemon-caper butter sauce and served with baby carrots over Greek-spiced feta orzo.
Grouper en Papillote
Fresh grouper baked in parchment paper with citrus and herbs, served with steamed vegetables and herb-butter couscous.
DESSERT
Greek Yogurt Lemon NY Cheesecake
Bright and creamy with a tangy finish.
Mini Pineapple Upside-Down Cakes
Grandma Bunny’s classic recipe, topped with whipped cream.
Galaktoboureko Cigars
Greek custard wrapped in phyllo and finished with light sugar orange syrup.
Warm Chocolate Chip Cookie Dough–Stuffed Croissants
Rich and gooey, baked inside flaky French croissants.
Crème Brûlée
Topped with fresh berries and cream.
Sea-Salted Grenadian Chocolate Brownies
Warm and fudgy with a Caribbean twist.
Freshly Baked Cookies & House-Made Ice Creams
Flavors include:
• Greek Yogurt Fig Swirl
• Browned Butter
• Avocado-Olive Oil
• Guava Cheese
• Sea-Salted Caramel
Fresh Sorbets
• Mango Lime
• Strawberry Basil
• Tamarind
• Watermelon Mint
• Mandarin Honey
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.