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 | $78,000 | $78,750 | $79,500 | $80,250 | $81,000 | $81,750 | $82,500 |
| Summer 2026 | Plus Expenses | €69,000/week | ||||||
| Winter 2026 to 2027 | Inclusive | $80,500 | $81,250 | $82,000 | $82,750 | $83,500 | $84,250 | $85,000 |
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.
Minimum 4 nights
For 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights.
CHRISTMAS: $90,750 – charter must end no later than 12/27
NEW YEARS : $99,000
Location Details
Summer Area: Bahamas, Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (BVI)
Winter Area: W. Med -Riviera/Cors/Sard., Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (BVI)
Location Details: Yacht is based out of Scrub Island Resort & Marina, BVI
2026 Season Locations:
West Mediterranean, Corsica & Sardinia – June 1st – October 2026.
BVI – December 1st, 2026.
CAPTAIN November 2025 – January 2026
Bastian Tromp
Growing up in South Africa, Bastian was always surrounded by nature. He found creative ways to indulge in it: mountaineering, surfing, scuba diving, or free diving—anything that would bring him closer to the elements. His enduring love for the sea naturally led him to become a skipper.
Qualifying for his license on the challenging South African waters, Bastian’s training prepared him for whatever the ocean might bring. His first voyage was a daring Atlantic crossing, which paved the way for numerous other journeys. His skills and dedication quickly saw him advance to the position of Captain.
Bastian has completed two successful seasons in the Caribbean, offering luxury charter experiences that seamlessly blend his passions for sailing and connecting people with nature. Even on land, he is often sought to lead explorations and camping trips, making chartering a natural extension of his abilities.
Bastian is truly passionate about the sea, nature, and our connection to it. An avid free diver, he loves the tranquility that comes with being underwater, appreciating the physical and mental challenges the sport demands while exploring a whole other world beneath the surface. He has an uncanny knack for finding the perfect equation for a divine sunset. For him, providing an unforgettable experience on the sea is a true joy, blending adventure and relaxation in perfect harmony.
C E R T I F I C A T E S
• RYA/MCA Yacht Master Oceans
• Yacht and Boat-building Level 2
• ENG1 (Medical Certificate)
• STCW
• Super Yacht Training
• RYA PWC (Jet-ski)
• RYA Powerboat Level 2
• RYA Diesel Engine
• IRATA Rope Access Level 1
• PADI Free Diving
• PADI Advanced Diving
• Skydive ISP License
• DSC/VHF Short Range Certificate
CAPTAIN February 2026-
Tiago Farto Silva
Tiago was born in Lisbon and grew up in Peniche, a surf town on Portugal’s west coast. From a young age he was drawn to the water—sailing optimists and 420s, surfing, and swimming whenever he could. In his twenties, he worked as a surf instructor at Baleal Surfcamp, teaching both kids and adults from all over Europe how to catch their first wave.
He later studied at the Nautical University in Lisbon, earning a degree in Nautical Sciences before joining the Norwegian merchant navy as a deck officer. His career took him across the North Sea, Gulf of Mexico, and South Atlantic aboard chemical tankers, seismic vessels, and ROV ships. In 2019, Tiago returned to Europe and began working charters in Greece and Croatia, and it also brought him to Tahiti and the Caribbean.
He loves that chartering allowed him to bring together many of his passions—instructing, navigating, exploring, and life on the water—and he’s been doing it ever since.
Having spent most of his life at sea, Tiago is a confident and experienced captain who enjoys sharing his knowledge and showing others the beauty of life on the ocean.
Calm, capable, and deeply experienced, Tiago makes every guest feel safe, relaxed, and well taken care of.
C E R T I F I C A T E S
• RYA Yacht Master
• Ocean Skipper
• Master of Yachts 200 GT Unlimited (MCA)
• OOW 500+ GT
• GMDSS Operator
• Dynamic Positioning Operator
• STCW Instructor
• Helicopter landing officer
• First Aid Certified
• Firefighting Certified
• Helicopter Underwater Escape Training
• ENG1
CHEF
Kiki Bouman
Kiki is a chef from the Netherlands who started her career in restaurant kitchens, working her way up from line cook to sous chef. After eight years in the fast-paced world of fine dining, she decided it was time for a new adventure. In 2020 she swapped land-based kitchens for ocean-view galleys—and hasn’t looked back since.
Food and cooking are at the heart of everything Kiki does. She thrives on challenges and embraces the belief that there is always more to learn in the kitchen. Her style is bold, vibrant, flavor-driven and she loves to experiment with unique ingredients.
For Kiki, the dinner table is where the best memories are made, and her mission is to create incredible dining experiences for every guest.
When she isn’t in the galley, Kiki loves exploring new cities and immersing herself in all things culinary—whether it’s wine tastings, dining at Michelin-starred restaurants or enjoying local food culture. She also dreams of opening her own place one day.
C E R T I F I C A T E S
• STCW
• Food Hygiene Level 2
• ENG 1
• HACCP
• Advanced Pastry Course at Bakery Institute
FIRST MATE
Dylon Holm
Driven by a deep love for people and the ocean, Dylon joined the National Sea Rescue Institute (NSRI) as a Volunteer Rescue Crew member and Class 4 Coxswain. His hands-on experience includes medical evacuations, surf rescues, CPR, and ensuring safety in high-pressure maritime environments. Whether swimming, bodyboarding, or simply keeping watch from a distance, Dylon is always focused on helping others enjoy their holiday safely. His background in bartending, customer relation allow him to create memorable, well-managed experiences—balancing fun with a quiet commitment to safety and care. With Dylon, every trip is not only enjoyable and engaging, but also supported by the calm confidence of someone who knows how to keep people safe without ever getting in the way of the moment.
C E R T I F I C A T E S
•STCW
Designated Security Duties Certificate
Personal Safety and Social Responsibilities
Fire Prevention and Fire Fighting
Elementary First Aid
Personal Survival Techniques
• Power Boat Level 2
• ENG 1
• Class 4 Coxswain/Rescue Crew
YACHT HOST November 2025-January 2026
Sarai Ben Ari
Sarai’s journey has taken her from the picturesque coastlines of Italy, Germany, and Israel to the serene decks of luxury yachts. Raised with a deep connection to the sea as the daughter of a skipper, she has always been passionate about exploring the beauty of the outdoors. Her love for the ocean led her to competitive windsurfing and scuba diving, capturing the wonders of nature through her lens with photography.
With a background steeped in Mediterranean and Italian cuisines, Sarai initially brought her talents to the galley, crafting meals that brought people together around the dining table. Her experiences in hospitality and her service as a Commanding Officer have instilled in her a profound appreciation for human connection and companionship.
After completing two successful seasons in the Caribbean offering luxury charter experiences, Sarai now brings her passion for the outdoors and her dedication to creating memorable experiences to her role as a yoga instructor and vacation curator. She delights in sharing the activities she loves with her guests, from tranquil yoga sessions to immersive adventures that showcase the natural beauty of their surroundings. Passionate about free diving, Sarai also enjoys introducing guests to the serene and awe-inspiring world beneath the waves. She is committed to crafting the ultimate vacation experience, fostering connections, and creating lasting memories for everyone on board.
C E R T I F I C A T E S
• HACCP Food Safety System for
• Restaurants and Other Catering Services
• STCW
• Yoga Alliance Teacher 200h
• Yin Yoga Instructor
• PADI Rescue Diver
• Officer’s Course
• Search and Rescue Rope Gliding
• Officer’s self development and mindfulness training
YACHT HOST January 2026-
Julianna Leskie
Julianna’s passion for hospitality started when she moved from Michigan to San Francisco over two decades ago. After hanging up her ballet shoes and retiring from her career as a professional dancer, she found herself working in Michelin starred restaurants and highly acclaimed dining establishments throughout the Bay Area. She immediately fell in love with the culinary arts and soon established herself as a hospitality professional with a deep understanding of craft cocktails, international cuisine and wine. A certified sommelier, Julianna has experience in all facets of the food and beverage industry, from cooking to bartending, management, as well as wedding planning and private parties. After years of working in some of the most celebrated restaurants and bars in the country, Julianna decided to expand her focus to massage therapy, where she has continued to hone her skills in helping clients to find physical and mental relaxation in tandem with the therapeutic effects of deep tissue massage. She currently has her sights on expanding skills in physical and restorative fitness, teaching yoga. All of these unique combinations of skill sets led Julianna into the exciting world of luxury yacht charters, almost 5 years ago, where she has continued her mission of bringing her unrivaled sense of hospitality to the world’s oceans. Now based in the beautiful Pacific Northwest, her love of adventure, massage, wellness, world class dining, and the high seas have finally blossomed into a bright, new career path.
C E R T I F I C A T E S
• CAMTC 900hr Massage Certificate
• ENG 1
• STCW
• Level 1 Sommelier
• Barsmarts Certified
• IYT Ribmaster
•Yacht Interiors Level 1
• 200 hr Yoga Teacher Certificate
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Bastian Tromp | South African | 1996 | Hebrew, English, Dutch, German, Afrikaans, Italian, Portuguese, Spanish |
| Crew | Kiki Bouman | Dutch |
Captain 1
Bastian Tromp
Chef
Kiki Bouman
Captain 2
Tiago Farto Silva
Yacht Host
Sarai Ben Ari
Frist Mate
Dylon Holm
Yacht Host 2
Julianna Leskie
Accomodation
Amenities
Electronics
General
Leisure
Other Specs
(1) Junior wakeboard
(1) Towable tube
(4) SUP's - 2 of which have a sail kit
(1) Floating Dock
(1) 2 person Kayak
(8) Sea Scooters
(2) Windsurfers
(1) E-foil (use permitted with signed waiver)
Every cabin has a television
The crew occupy the port forward and midship cabins.
The port aft cabin has 2 twins which can be converted into a large queen bed.
Chef Kiki’s Sample Menu
BREAKFAST
Eggs Benedict
homemade English muffin with poached egg, crispy prosciutto, avocado, saffron Hollandaise and micro-greens
Health Eggs
oven baked egg frittata with spinach, green herbs, onions and feta, served with a kale salad and a homemade gluten-free cracker
Dutch Indulgence
sweet & savory Dutch pancakes rolled up with cinnamon-apple compote and salted caramel or savory with Gouda cheese, bacon and bourbon maple syrup
Avocado Toast
thinly sliced avocado, soft boiled egg, feta, cucumber ribbons, homemade crispy chili oil and a drizzle of honey
Breakfast Salad
salted Greek yoghurt with pickled mini cucumbers, soft boiled egg, fresh dill, mint, radishes and zingy lemon vinaigrette, served with sourdough toast
Granola Bowl
homemade warm spiced granola, blood orange, local banana, Orgeat syrup soaked berries and strained thick yoghurt
Huevos Rancheros
homemade tortilla with two crispy sunny-side-up eggs, fresh salsa verde, Pico de Gallo, Cotija cheese and avocado crema
Scandinavian Style
breakfast plate with slice of sourdough, homemade butter, whipped honey, Havarti cheese, soft boiled egg and homemade Swedish cardamom buns
LUNCH
Lobster Cobb
chopped Cobb salad with bacon, sun gold tomatoes, avocado, fresh shucked corn and poached lobster, dressed with a buttermilk tarragon dressing
Spaghetti Puttanesca
homemade spaghetti with a fresh Puttanesca sauce, finished with hard seared scallops and chili butter
Sandwich Deluxe
freshly made Focaccia, mortadella, pistachio pesto, buratta, bitter rocket salad and crispy pistachio’s
Ceasar Schnitzel
kale and romaine Ceasar salad with sourdough croutons on top of a thin crispy fried chicken schnitzel
Med Style
grilled tuna steak with creamy caper sauce and preserved lemon alongside a Panzanella salad with sesame croutons, mini heirloom tomatoes, black basil, strawberries, grilled peach and mozzarella.
Gourmet Taco’s
slow roasted pork belly on homemade tortilla with charred corn, salted cabbage and pineapple & green mango salsa broiled caramalized cod on homemade tortilla with charred pineapple, cilantro and white onion
Chicken Danburi
miso marinated chicken thigh served over warm rice with tamari marinated mushrooms, soy cured egg yolk, green onions and dashi mayo
SMALL BITES
French Pissaladiere
puff pastry with Ortiz anchovies, sweet caramelized onions and kalamata olives
Katsu Bao
freshly steamed bao buns with panko fried pork cutlet, napa cabbage, dashi mayo and pickled daikon
Charcuterie
assorted meats and cheeses with dried fruit, oven roasted nuts, homemade condiments and walnut-fig crackers
Summer Rolls
Vietnamese rice paper rolls with poached shrimp, rice noodles, pickled cucumber and fresh herbs
Poke Nacho’s
crispy wonton chips with soy marinated tuna, spicy sriracha mayo, furikake, green onions and cilantro
Crudité
ensemble of local vegetables with a miso-tahini dipping sauce
Bread & Butter 1
homemade garlic parmesan Brioche with whipped miso butter
Bread & Butter 2
homemade Focaccia with EverythingSeasoning and a green pea, Spanish olive & ajvar dip
STARTERS
Peruvian Ceviche
fresh snapper in Leche de Tigre, served with lime tortilla chips
Duck Carbonara
small portion of spaghetti carbonara with duck prosciutto and salt cured egg yolk
Tuna Crudo
fresh yellow fin tuna with pickled papaya two ways, pickled blackberry, crispy shallots and a mint and coriander dressing
Miso Soup
cozy warm dashi miso broth with silken tofu, wakame seaweed and green onions
Beet Carpaccio
thinly sliced roasted yellow and red beets with goats cheese cream, bacon crumble and smoked olive oil
Burrata & Citrus
creamy burrata with torched orange and grapefruit, pickled fennel, pink peppercorn, roasted hazelnuts and finished with a lemon-ginger vinaigrette
Steak Tartare
beef tenderloin tartare with egg yolk cream, ‘Amsterdams Uitje’, cornichon, crispy shallots and homemade tomato-chili jam
Tomato Tart
mini savory tart with heirloom tomatoes, basil pesto, basil infused olive oil and creamy straciatella
MAINS
Duck
pan seared duck breast with parsnip puree, ginger-carrot cream, oven roasted golden beets and potato crisp served with a sweet plum reduction
Ribeye
grilled ribeye with homemade Bearnaise sauce served with sides of bacon- maple Brussel sprouts, oven roasted garlic parmesan potatoes and an apple & fennel slaw
Chicken
juicy Frenched chicken breast with cauliflower puree, fondant potato and pan seared broccolini with a lemon-caper Velouté
Seabass & Mackerel
broiled mackerel and pan seared seabass with jasmine rice, shucked peas, charred corn in a spicy & sour Tom Yum broth
Lamb
grilled lamb chops served with mint Chermoula, shaved almonds and warm couscous with prunes
Lobster Rigatoni
butter poached local lobster with spicy vodka rigatoni
Ravioli
homemade XL ravioli filled with sweet corn & ricotta, served with saffron beurre blanc, blistered tomatoes, charred corn, basil oil and crispy leek
Pizza
tasting menu with eight rounds of homemade pizza’s with classic and out- of-the-box toppings
DESSERTS
Caribbean Pavlova
coconut flavored meringue with honey whipped cream, local passion fruit and mango, orange creamsicle curd
Creme Brûlée
classic French creme brûlée with Tahitian vanilla
S’mores Deluxe
homemade chocolate chip cookie topped with burnt Italian meringue, double choc ice cream and hot salted caramel sauce
Apple Tart
classic Dutch ‘Appeltaart’ with rich buttery crust and an apple&raisin filling served with vanilla ice cream
Basque Cheesecake
burnt Basque cheesecake with salted chocolate sauce or homemade berry compote
Lemon Meringue
mini lemon meringue tart with zingy lemon curd and sweet meringue
Carrot Cake
slice of homemade carrot cake with cream cheese frosting and candied pecans
21+
Sgroppino with lemon sorbet, vodka and prosseco
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