- Guests 8
- Cabins 4
- Model Cat
- Year Built 2002
Charter Rates Per Week
|Rate Period||Terms||2 Guests||3 Guests||4 Guests||5 Guests||6 Guests||7 Guests||8 Guests|
|Winter 2021 to 2022||Inclusive||$22,900||$23,400||$23,900||$24,400||$24,900||$25,900||$26,900|
Additional Rate Information
GENERAL RATES NOTE: All rates are for 7 nights, 8 days.
For short charters please use the divide-by-6 rule for figuring short charter premiums.
Charters of less than 4 nights available depending on schedule and season, please inquire.
CHRISTMAS / NEW YEAR’S RATES 2021/22:
1-8 guests: $32,000 – 7 night minimum – 24Hr Turn OK – Nanny Cay Ports please
Christmas charter must end no later than the 26th December. New Year charter cannot begin earlier than 27th December.
DIVING: Yacht now offers diving from yacht, see DIVING section please.
The Big Dog – BVI Based
Please note that this yacht uses ports in the BVI. Inquire for other. 48 hour turn please.
Summer Area: Caribbean Virgin Islands
Winter Area: Caribbean Virgin Islands
Terry has been messing around on boats since he was a child. Growing up on the east coast of Ireland, he started sailing dinghies and soon graduated onto larger boats. Even as a qualified electrician and optical technician, Terry yearned to turn his sailing hobby into a career. After his first trans-Atlantic crossing with friends, he did just that. A commercially endorsed MCA Yachtmaster (both sail and power), Terry previously served as both helm and launching authority for his local branch of Ireland’s volunteer lifeboat service.
With almost 40 years diving experience and a passion for underwater photography, he enjoys sharing the delightful depths of the BVI with The Big Dog’s guests. Diving is included for certified divers only. For non-certified divers, the crew will arrange a rendezvous with one of the local dive companies for an introduction to the pleasures of the deep. For guests who do not wish to dive, Terry and Ruth are happy to accompany their snorkeling guests in viewing the underwater world from the surface.
Ruth also sailed the Irish east coast from a very young age. She was also a volunteer crew for the lifeboat service. Their combined lifeboat experience makes safety a priority for all on board. Before joining Terry in a sailing career Ruth was a teacher. She always enjoyed cooking however and widened her culinary expertise with courses at Ashburton Chef’s Academy in Devon, England and Dunbrody House Cookery School in Wexford, Ireland, The Ritz, Paris and Cooks Academy in Dublin. Ruth prepares a diverse range of meals, and particularly loves using local fresh produce whenever possible. She will happily accommodate any special dietary requests.
Ruth and Terry have been running boats, both charter and private, for 16 years. They have clocked up tens of thousands of sea miles. They crossed the Atlantic together 4 times. They have worked in the Bahamas, many of the Caribbean Islands, the Mediterranean and around the Irish and UK coasts. When they arrived in the British Virgin Islands more than 10 years ago, the realization that this is where they would make their home was almost immediate.
They are a warm welcoming couple that works as a team in all aspects of the running of the boat. It is important to them that each guest on board The Big Dog enjoys every moment of their stay. They especially love chartering with kids on board (and adults are welcome too!)
Crew are fully vaccinated for Covid 19.
|Captain||Terry Ross||Irish||1959||Terry & Ruth: English|
Formal dining inside or alfresco dining outside.
Padded top deck lounge area.
All guest cabins have Apple TV.
Limited WIFI in BVI only
(4) guest staterooms, each with full A/C, flat screen TV, Apple TV & stereo, private ensuite bath with electric toilets and stall showers. Midships cabin is a wet head.
All guest cabins have access to 110v power at all times.
The Big Dog has installed UVC air sterilisation systems into the Air Conditioning units.
We also use a UVC steriliser on mattresses, pillows and hard surfaces between every charter, to ensure the safest possible environment for everyone on board.
UV-C light at appropriate dosages can eliminate many types of fungi, molds, bacteria, viruses (inc. SARS-COV-2) as well as other microorganisms. All pathogens can be eliminated from air passing through the Air Conditioning units.
These are just two of the many steps that we have taken to help keep our guests safe and comfortable during their wonderful vacation in the British Virgin Islands.
All breakfasts served with fresh fruit, juice, toast, cereal, freshly brewed coffee or tea.
Eggs Benedict with your choice of smoked salmon or canadian bacon.
Maple and Pecan baked french toast
Egg Quesadillas served with fresh tomato and avocado salsa.
Sausage, crispy bacon and creamy scrambled eggs.
Granola, yoghurt and fresh fruit parfait.
Spinach and feta frittata.
Provencal style baked eggs.
Caesar salad with homemade dressing and croutons. Served with chicken or shrimp.
Salade Nicoise with seared fresh tuna.
“Build your own burger”; homemade beef patties with a range of sides to chose from!
Shrimp and smoked salmon salad with horseradish cream and ginger lime vinaigrette.
BBQ ribs, served with potato salad and green salad.
Crab and avocado tian.
Tuna tartare with avocado and wonton crisps.
Filo wrapped shrimp with sweet chili dipping sauce.
Mini pizza pinwheels.
Tomato and fresh basil bruschetta.
Mezze platter of hummus, tapenade, tzatziki and olives.
Conch fritters with spicy cocktail sauce.
Buffalo wings with celery and blue cheese sauce.
Spinach and artichoke dip with garlic pita triangles.
Filet mignon with caramelised onion and red wine sauce, oven roast potatoes, roast broccoli and almonds and cauliflower puree.
Pistachio crusted mahi mahi with leek puree, asparagus and parmesan polenta discs, with beurre blanc sauce.
Pork tenderloin in a creamy orange sauce, baked rice, steamed green beans and mange tout.
Chilean sea bass with moroccan salsa, mint and walnut couscous, cauliflower with cumin and almonds.
Pasta a la vodka with garlic shrimp skewers and fresh green salad.
Asian buffet of seared marinated salmon, hoi sin beef, asian style noodles, edemame, stir fried mixed vegetables.
Thai green curry with chicken, steamed jasmine rice.
Key lime pie.
Chocolate rum fudge pie and fresh whipped cream.
Individual baked fruit crumbles
Bananas Foster with ice cream
Pineapple and Szechuan parfait, griddled pineapple, dark Cuban rum caramel