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 2022 to 2023 | Inclusive | $23,000 | $23,500 | $24,000 | $24,500 | $25,000 | $25,500 | $26,000 |
| Summer 2023 | Inclusive | $23,000 | $23,500 | $24,000 | $24,500 | $25,000 | $25,500 | $26,000 |
| Winter 2023 to 2024 | Inclusive | $26,000 | $26,500 | $27,000 | $27,500 | $28,000 | $28,500 | $29,000 |
Additional Rate Information
Location Details
Summer Area: Caribbean Virgin Islands (BVI)
Winter Area: Caribbean Virgin Islands (BVI)
CAPTAIN
Grant Surtees
Born and raised in Durban, on the east coast of South Africa, Grant lived around the water and mountains experiencing all aspects of the outdoors while growing up. Family vacations and weekends where spent taking part in water sports, fishing and riding off-road motorcycles. After finishing college he started a career in sales for Land Rover & Jaguar. While the company car was a great perk, he soon realized that he longed for the outdoors.
Looking for opportunity elsewhere, he gravitated towards yachting. Having a strong background with water sports and boats he found no difficulty adapting to that new life style which began in the South of France working on super yachts. He then made the move to the BVI working on catamarans and realized that the interactions with guests and being apart of something bigger, someone’s happiness and memorable moments was really what drove him.
Outside of yachting, Grant’s other passions are kitesurfing, water skiing, wakeboarding, fishing and golf. He looks forward to sharing those activities and stories with guests.
CHEF
Dominic Horl
Born and raised in Germany, Dominic started his culinary training at a very young age in the prestigious Restaurant 17Fuffzig and continued his culinary journey through Europe in countries like France, Spain and Germany working in several Michelin Star restaurants like the Restaurant “Überfahrt” in Munich for the next 12 years.
Years spent at these world class restaurants gave him a extraordinary flavor profile and a high skill set allowing him to please every guest he welcomes aboard. In addition, his having lived in so many European countries with a great wine culture, wine is a big part of his life, of which he manifested into a Sommelier Degree. This is Dominic’s third season aboard yachts where he enjoys culminating all the above into the perfect bespoke experience for each charter.
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Grant Surtees | British | 1994 | English, German |
| Crew | Dominic Horl | German |
Captain Grant
Chef Dominic
Accomodation
Ammenities
Electronics
General
Leisure
Other Specs
4 queen berth guest cabins each with a private en-suite electric head, shower and sink/vanity. Starboard side heads have dry stall showers, port side heads have wet showers.
All cabins have individually contract air-conditioning for each cabins comfort.
Top desk fly-bridge with lounging and seating with a 360 degree view.
Forward cockpit and lounge and dining area.
Aft cockpit with seating and dining accommodations.
Main deck has a bright and airy main salon (fully air-conditioned) as the galley direct access to the forward cockpit lounge area.
BERTH SIZES:
All queen berths are 5’w X 6’6″L
Bunks: Top bunk 32″W x 75″L; bottom bunk 36″W x 75″L
BREAKFAST
Avocado Toast with Cottage Cheese, Bush Pesto and scrambled eggs with Mushrooms and Parmesan
Huevos Rancheros
Sesame Waffles, Banana – Caramel Sauce and Fruit Salat with fresh Ginger and lime
Caribbean Eggs Benedict with Spiny lobster Confit, Avocado, poached Eggs and Sriracha Hollondaise
LUNCH
Mahi Mahi Cevice with Passionfruit, Home made Tostadas, Szechuan Chilli oil and Cilantro
Caribbean Chicken Curry with Cashews, Pineapple Chutney, Home made Naan Jasmine Rice
Orange Fennel Salad with Calamata Olives, Grilled Yellowtail Snapper, Pesto and Garlic Toast
Cracked Conch with Salsa Matcha and Carrot – Ginger Salat
DINNER
Pommelo Salad with Sesame, Ponzu and Grilled Scampi
Seared Yellowfin Grouper, Sweet Potato Gnocchi, Shi Take and Parsley Beurre Blanc
Pineapple Carpaccio with White Chocolate Mousse, Pomegranate and Olive Oil – Lime Vinaigrette
Tuna Carpaccio with Watermelon, Burrata, Taciasca Olives, Basil and Extra Virgin Olive oil
Surf and Turf with Local lobster, Sweet Potato Gratin, Harocot Verdes and Cafe de Paris Butter
Chocolate – Ginger Brownie, Banana – Passionfruit Salat and Coconut Whipped cream
Thai Beef Salat with Peanuts and Lime
Lobster Saltimboca with Coconut Polenta, Braised Fennel and lemongrass Pesto
Dark Chocolate Ganache with a Mango – Basil Ragout, Caramelized Cashews and Coconut Ice cream
Conch ceviche with PlantainChips, Guacamole and local Hot Sauce
Grilled Local Wahoo with Potato – Lime Mash, Sesame Spinach, Beets and Bush Pesto
“Banana Snickers“
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