Rates Per Week
Crew Profiles
Specifications
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 2024 to 2025 | Inclusive | $42,000 | $42,500 | $43,000 | $43,500 | $44,000 | $44,500 | $45,000 | $45,500 | $46,000 |
| Summer 2025 | Inclusive | $42,000 | $42,500 | $43,000 | $43,500 | $44,000 | $44,500 | $45,000 | $45,500 | $46,000 |
| Winter 2025 to 2026 | Inclusive | $42,000 | $42,500 | $43,000 | $43,500 | $44,000 | $44,500 | $45,000 | $45,500 | $46,000 |
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.
Thanksgiving week $48,000
Christmas Flat Rate $55,000
New Years Flat Rate $60,000
7 night minimum
Location Details
Summer Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Winter Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
From a young age, Franco has always been adventurous, pushing the envelope to the next great experience in adventure. His adventures have ranged from sailing the Arctic all the way to the most isolated tropical islands in the world.
Franco’s career in the super yachting industry has seen him rise from a Deckhand to a Captain/Engineer over the past several years. Franco has fulfilled his original dream of being both a Soldier and a Mariner. After 3 years of yachting, he joined the Legion, where his time was unexpectedly cut short due to being medically discharged, resulting in his return yachting in 2017. The adventure has continued since. Franco is now back in the islands aboard Seahome and ready to take his charter guests on their next adventure.
Chef Nina-Sue, grew up on a wine farm in the Western Cape winelands,South-Africa. With wine ,there is always lovely food paired with it. Nina’s dad was a wine farmer and a very passionate fisherman. Nina and her family spent a lot of time in their holiday home in the Western Cape, on the South Coast of Africa where she learned how to catch and clean seafood herself. She always very thankful to have had fresh seafood on the table, paired with Hand harvest wine made from her family’s vineyards as well as fresh vegetables and herbs form the garden. This naturally gave Nina the opportunity to grow her passion for all the lovely flavors of food and wine together. Her passion for food continued to grow over the years, and she knew this was something she should pursue as a career. Now,10 years later, Nina is sailing the seas and cooking on a boat! The ocean has become a part of who she is and she is, and she is excited to share this with all of her charter guests.
Reneé grew up in South Africa and has 15 years of experience in the hospitality industry and is excited to put her experience to work aboard Seahome. Renee loves water sports including wakeboarding and snorkeling, and likes to spend her free time traveling, practicing yoga, horseback riding, and spending time on the beach.
Captain Franco van Vuuren
Qualifications
-MCA Sailing Yachtmaster 200GT
-AEC 1&2
-PADI Dive Master
-STCW 95
-ENG1
Chef Nina-Sue Hopkin
Qualifications
-Power Boat Level 2
-Top Nosh Cooking School
-STCW 95
-SYA Culinary Art Course
-Ashburton Chef’s Academy
Renee Hopkins- Stewardess/Deckhand
Qualifications
-Pull North- Certificate of Stewardess Training
-STCW Course-SAMSA
-Powerboat Level 2
-Food Health and Safety Course
-Top Nosh- Advanced Cooking Course Certificate
-SAMSA Seafarer Medical Certificate
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Franco Janse van Vuuren | South African | 1993 | English, Afrikaans |
| Crew | Nina-Sue Hopkins | South African |
Captain
Franco Janse van Vuren
Chef
Nina-Sue Hopkins
Amenities
Electronics
General
Leisure
Captain is a PADI Master
Other Specs
4 x Ocean LED under-water spot lights
USB sockets in cabins
Fans in Cabins, Galley and Salon
SMART TVs in the salon and 2 aft cabins
Xbox with car racing games
Yoga Mats
2020 Upgrades!
Re-gel coated hulls and superstructure.
New tender - AB, 15ft 70hp Yamaha engine
Brand new, top of the range Fusion indoor/outdoor sound system
Vibrant, improved interior, including a refit of the galley, new decor in all the cabins, and installation of Samsung SMART TVs in both aft cabins.
7x7 Bote inflatable dock
Floating swim enclosure
Noodles
2 x Sub Wings
Water skis
Wakeboard
1 pax tube (no mega Mable)
paddle ball
frisbee
Sample Menu Chef Nina-Sue
Breakfast
( All breakfast accompanied with fresh tropical fruit platter, cereal, fresh bread, yoghurts, fruit
smoothies and juices)
Carrot and walnut muffins, blueberry chocolate chip muffins, lemon and pecan nut muffins
Homemade banana oat fritters with fresh berries, Greek yoghurt, and raw honey
Smoked salmon and cream cheese omelette with arugula leaves and fig reduction
Sunny side up egg on English muffin with Dijon mustard, creamy spinach, and shiitake
mushrooms
Eggs Benedict, asparagus, and prosciutto ham or smoked salmon with homemade hollandaise
Waffles with scrambled eggs, roasted cherry tomatoes, and crispy bacon
Poached egg on top of basil pesto potato rosti with chorizo sausage, and balsamic glaze
Spinach, feta, bacon, and egg frittata
Taco shell with scramble egg, sharp cheddar, bacon bits ,salsa and arugula
Cinnamon pancakes with fresh strawberries and golden syrupBreakfast sides
Lunch
Oven baked coconut parrotish on a bed of carrots and zucchini in fish sauce with peanut
Asian slaw
West Indies chicken salad with red grapes, heart of palm, and feta with a hint of curry and
fresh focaccia
Seared Tuna niçoise salad with baby potatoes, green beans, and olives
Rosemary Infused Lamb kebabs on top of Israeli couscous with a side of pita, humus,
tzatziki ,salsa salad.
Pork filet or Shrimp stir-fry with green chili paste and coconut milk served over sticky
rice or noodle
South-African Bobotie meat pie with basmati rice and banana salsa sambal
Lemongrass shrimp and pineapple skewers with cumin, avocado potato salad, and toasted
almonds
Spiced pumpkin and chicken salad with goat cheese, sunflower seeds, and citrus dressing
Local Poisson Cru raw Tuna with cucumber, tomato and spring onion in freshly squeezed
coconut milk with stcky rice and baked Feï fruit.
Asian Duck noodle with vegetable rice paper roles
Homemade Lamb/Beef burger topped with melted brie, caramelised onions and arugula
with roasted potato wedges
Starters
Homemade crumbed fishcakes with cilantro leaves and curry mayo dressing
Portobello mushroom baked in walnut butter stuffed with feta, spinach, and sun-dried
tomatoes
Ginger carrot and butternut soup with garlic and herb bruschetta
Salmon carpaccio with celery and cucumber shavings with goat cheese
Stuffed courgette rolls with ricotta and toasted pine nuts
Steamed mussels in creamy white wine sauce
Scallops on butternut squash puree with raisin vinaigrette
Tomato and basil shrimp shell
Main Course
Oven baked Mahimahi with Local Vanilla Sauce and caramelized cinnamon sweet potatoes
and roasted pumpkin
Slowly cooked pork tenderloin in thyme and red wine on mashed potatoes with lemon
butter green beans and toasted walnuts
Pan fried Salmon steak with cherry tomato and spinach parmesan cream sauce with grilled
asparagus and roasted garlic potatoes.
Filet Mignon with honey glazed carrots and buttered Brussel sprouts with mushroom sauce
Sage and ricotta stuffed chicken wrapped in prosciutto with spinach, and shiitake
mushrooms
Shrimp & lobster tagliatelle / Thai red curry shrimp with coconut basmati rice
Sweet and spicy mahi-mahi on a bed of balsamic glazed sweet potatoes, butternut squash,
and red peppers
Herb crusted Rack of lamb on butternut puree with steamed broccoli and roasted cherry
tomatoes
Slow cooked Indian Lamb Curry with yellow rice, roasted cashew nuts and homemade
apricot chutney
Lobster Thermidor (lemon, garlic, white wine, paprika, Dijon mustard, Cheddar sauce) with
roasted rosemary vegetables.
Desserts
Dark chocolate rum fudge pie with sliced almonds and ice cream
Key lime pie with fresh strawberries and lemon zest
Upside down Pina colada cake with caramelized coconut crisps
South-African malva pudding and custard
Passionfruit cheesecake
Baileys chocolate mousse
Creamy mango grill
Italian tiramisu
Crème brûlée
Fresh vanilla and honey panna cotta with berry sauce
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