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 | $61,000 | $62,000 | $63,000 | $64,000 | $65,000 | $66,000 | $67,000 | $68,000 | $69,000 |
| Summer 2026 | Inclusive | $61,000 | $62,000 | $63,000 | $64,000 | $65,000 | $66,000 | $67,000 | $68,000 | $69,000 |
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.
Christmas Flat Rate $80,000. 7 night minimum.
New Years Flat Rate $85,000. 7 night minimum.
Location Details
Summer Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Virgin Islands (BVI)
Winter Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (BVI)
Vessel has flexible pick up locations, all based on inquiry. Home base is West End, Tortola.
Eben grew up in South Africa in a big city but most vacations were spent in the wild bushveld. His working career started as a project manager and later on to logistics. Eben started sailing later in life and as soon as he set foot on his first boat he was hooked. He went on to become a captain and managed a sailing academy.
Katie was born in a small English village in the UK, her love for water and the ocean comes from the South coast of England. Her love for the ocean is matched by her love for horses as an equestrian dressage ride and her passion for cuisines from around the world. She enjoyed cooking from a young age with her mom who was a qualified chef. After completing her equine studies she worked in equine yards where she competed at a national level. She lated worked at a culinary school where she further developed her skills that are incorporated in her beautiful cuisines.
Eben and Katie met on the north coast of Sicily in Milazzo in 2022 and it was love at first sight. Katie as an equestrian rider and Eben as a Captain both had a love of the water. After traveling together around Europe Eben convinced Katie to join him in the amazing world of sailing.
Eben has been chartering around the Mediterranean and the Caribbean for the last 9 years and Katie joined him in the British Virgin Islands in 2023. As soon as you step on board you will feel at home and you can sit back relax and soak in the Caribbean sun. Whatever your needs are, whether it is diving amazing reefs, building sand castles on the beach or enjoying cocktails at the beach bars, Eben and Katie will have you forgetting about the world outside the islands.
Having grown up in the South West of England, Phoebe grew up with a deep appreciation for the outdoors and a natural connection to the sea. Surrounded by rugged coastlines and rolling countryside, she spent much of her childhood exploring beaches, swimming in the ocean, and enjoying long coastal walks with her dog.
Phoebe is known for her warm hospitality, attention to detail, and creative flair behind the bar. Whether it’s crafting classic cocktails or mixing up custom creations to match the mood, she loves turning a simple drink into a memorable experience.
Captain Eben Swart
Qualifications:
-RYA Yacht Master Offshore
-STCW Basic Safety Training
-VHF License
-Jet Ski and power boat instructor
-PADI Dive Instructor
Chef Katie Brown
Qualifications
-Ashburton Culinary Academy Yacht Chef Certificate
-STCW Basic Safety Training
-Food Safety & Hygiene Level 2
Phoebe Dannat Deckhand/ Stew Qualifications
RYA Powerboat Level II
STCW 2010 (2025)
Proficiency in Designated Security Duties
Elementary First Aid
Personal Survival Techniques
Fire Prevention and Fire Fighting
Personal Safety and Social Responsibility
Mixology Course
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Eben Swart | South African | 1983 | English |
| Crew | Katie Brown | UK |
Captain
Eben Swart
Chef
Katie Brown
Stewardess/Deckhand
Phoebe Dannat
Amenities
Electronics
General
Leisure
Other Specs
Shampoo
Body Wash
Leave-In Conditioner
Body Lotion
Reef Safe 30SPF Sunscreen
Wifi is available in USVI waters and International waters. Download speeds in foreign countries are not equal to the speeds in the USA.
7x7 Bote inflatable dock
2 eFoils
Noodles
Accommodates 10 guests in 5 ensuite cabins, Two of the Cabins are European Kings that can separate into double twins for greater flexibility.
Crew will take midship port cabin
Chef Katie’s Sample Menu
Breakfast
Each morning begins with a freshly prepared selection to ease you into the day.
Freshly Baked Breads – all lovingly made onboard
Daily Sweet Bake – warm muffins, buttery croissants, or a seasonal loaf, changing daily
Fresh Fruit Platters – tropical, vibrant, and beautifully presented
Natural Yogurt & House-Made Granola
Freshly Squeezed Juices & Barista-Style Coffee
Start the day your way—light, indulgent, or somewhere in between.
Turkish Eggs – whipped yogurt, poached eggs, Aleppo chili butter, fresh herbs
Eggs Benedict – toasted English muffin, soft poached eggs, hollandaise sauce (optional smoked salmon or crispy bacon)
Smoked Duck Scrambled Eggs – silky scrambled eggs, smoked duck breast, chive oil
Shakshuka – spiced tomatoes, baked eggs, feta, toasted sourdough
Bagel Board – house-cured gravlax, cream cheese, capers, red onion, dill
Huevos Rancheros – tortillas, fried eggs, black beans, avocado, fresh salsa
French Toast – brioche, vanilla mascarpone, berry compote, maple syrup
Avocado Toast – smashed avocado, lime, chili flakes, poached egg, Lunch
Lunch
Long, leisurely lunches enjoyed alfresco, paired with crisp wines, chilled rosé, or refreshing mocktails. Each day features fresh, vibrant dishes designed to satisfy and refresh.
A selection may include:
Tuna Poke Bowl – sushi-grade tuna, sesame, pickled vegetables, avocado, jasmine rice
Grilled Chicken Salad – mango, avocado, mixed leaves, toasted pecans, citrus dressing
Mahi Mahi Tacos – soft tortillas, pineapple salsa, lime crema, fresh herbs
Mezze Spread – hummus, aubergine dip, marinated feta, pea purée, tzatziki, warm pita breads
(served with honey & soy glazed pork tenderloin)
Burrata & Heirloom Tomatoes – basil oil, balsamic pearls, sourdough croutons
Grilled Prawn Caesar – crisp romaine, parmesan, anchovy crumb, Caesar dressing
Warm Flatbreads – lamb kofta, tzatziki, pickled red onion, fresh mint
Chilled Seafood Platter – lobster, prawns, oysters, dipping sauces & lemon wedges
Blue Cheese Ribeye Salad – seared ribeye, crisp leaves, toasted walnuts, blue cheese dressing
Crab Cakes – golden crab cakes, lemongrass & white wine butter sauce, micro herbs
Duck Salad – shredded crispy duck, hoisin, orange segments, fresh coriander, sesame seeds
Teriyaki Salmon – glazed salmon fillet, Asian slaw, sesame & soy dressing
Starters
Beautifully crafted starters to begin each evening meal, showcasing seasonal produce and bold flavours.
A selection may include:
Caramelised Onion & Brie Filo Tart – crisp filo pastry, creamy brie, sweet caramelised onions
Bruschetta – freshly baked sourdough, vine tomatoes, basil, balsamic glaze
Shrimp Fritters – golden crisp fritters, served with zesty lime aioli
Maple-Roasted Butternut Squash Soup – silky smooth, with crispy chorizo & golden halloumi croutons
Freshly Baked Focaccia – served warm with sea salt & rosemary
Wild Mushroom Arancini – crisp risotto balls, parmesan, truffle aioli
Beetroot & Goat’s Cheese Salad – roasted beets, whipped goat’s cheese, candied walnuts, micro herbs
Stuffed Mussels – baked with herbed breadcrumbs, garlic butter, and parmesan
Crispy Calamari Salad – tender calamari, rocket, fennel, citrus dressing
Main Courses
A thoughtfully curated selection of main dishes, combining refined classics with bold flavours and local influences.
A selection may include:
Duck Confit – slow-cooked duck leg, silky cauliflower purée, pomegranate reduction
Filet Mignon – tender beef fillet, dauphinoise potatoes, honey-glazed heritage carrots, red wine jus
Pan-Seared Sea Bass – crisp skin sea bass, romesco sauce, broccoli purée, toasted almonds
Pistachio-Crusted Rack of Lamb – served pink, with minted pea purée and beetroot reduction
Slow-Cooked Lamb Ragù – rich, slow-braised lamb, folded through freshly made pasta, parmesan & herbs
Pork Tenderloin – perfectly cooked pork, honey soy glaze, roasted seasonal vegetables
Grilled Lobster Tail – served with a silky lobster bisque sauce, buttered greens, and saffron potatoes
Desserts
Decadent finales to your day, crafted to delight every palate with rich textures and vibrant flavours.
A selection may include:
White Chocolate & Raspberry Tart – buttery crust, smooth white chocolate ganache, fresh raspberry coulis
Chocolate Aero Mint Cheesecake – light, airy, with refreshing mint notes and a rich chocolate base
Sticky Toffee Pudding – moist sponge, warm toffee sauce, served with Amarula ice cream
Lemon Meringue Pie – tangy lemon curd, fluffy toasted meringue, crisp pastry
Espresso Martini Mousse – silky coffee mousse with a hint of vodka and chocolate shards
Chocolate Brownie – fudgy and rich, topped with miso caramel and sea salt
Lemon or Raspberry Soufflé – delicate, light, served with crème fraîche
Crème Brûlée – classic vanilla custard, torched caramel top, paired with honey yoghurt
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