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 |
|---|---|---|---|---|---|---|---|---|
| Summer 2024 | Inclusive | $82,000 | $83,000 | $84,000 | $85,000 | $86,000 | $87,000 | $88,000 |
| Winter 2024 to 2025 | Inclusive | $82,000 | $83,000 | $84,000 | $85,000 | $86,000 | $87,000 | $88,000 |
| Summer 2025 | Inclusive | $82,000 | $83,000 | $84,000 | $85,000 | $86,000 | $87,000 | $88,000 |
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 Week $100,000
New Years Week $100,000
CHILD DISCOUNTS: Discount Applied First
Children 15 and under $500 discount
***must be 15 or under at the time of charter***
Location Details
Summer Area: Caribbean Virgin Islands (US/BVI), Caribbean Windwards, Caribbean Virgin Islands (BVI)
Winter Area: Caribbean Virgin Islands (US/BVI), Caribbean Windwards, Caribbean Virgin Islands (BVI)
Captain Kieran Bown & First Mate Michelle Preciado
Kieran & Michelle met back in 2012 in Mexico whilst working in the dive industry as instructors and photographers. Since then they have been on an unstoppable adventure that has taken them across the Caribbean, Americas, Europe & SE Asia.
They have now been in the charter industry for 8 years and are definitely enjoying their home in the British Virgin Islands. A country full of history and secrets that has allowed them to slowly discover more and more as their adventure continues.
Both Kieran & Michelle were led to the ocean by a passion for scuba diving and adventure, it is was this passion that formed the foundation for a life destined on the ocean. Being on boats has been an integral part of their lives since they were young and it was a natural progression to move on to running sailing yachts in the Caribbean.
Michelle is your 1st Mate onboard. She’s an experienced sailor, holding her RYA Day Skipper, a PADI Dive Instructor and extremely competent Watersport’s instructor whether it’s surfing, foiling, wakeboarding or Free diving she’s got you covered. If that wasn’t enough she’s also professionally culinary trained and has worked as a yacht chef for 5 seasons.
Kieran is an accomplished diver as well as Captain. He enjoys most water sports and has a keen interest in marine life.
Following Irma & Maria in 2017, Kieran & Michelle spent 15 months living on Tortola rebuilding a hurricane damaged catamaran and returned it to the charter fleet. This was an invaluable experience for any charter crew rebuilding a yacht from the ground up and learning every aspect of the rebuild, repairs and upgrades along the way. Here they collectively developed a strong knowledge of Boat Building, Project Management and general Marine Engineering.
In addition to working on charter yachts, Kieran & Michelle’s other passion is adventure and photography. It is this combination that led to the birth of Panga Expedtions. For the past 10 years they have been travelling the world, capturing incredible footage from both above and below the surface and have been featured on countless National TV Channels/Online Media Oulets including Nat Geo, Discovery, Shark Week, GoPro & Google. Whilst enjoying brief sponsorships from GoPro, Light & Motion and other adventure sport companies to help capture incredible footage.
Chef Valentina Saenz de Regadera
Qualifications:
Associate Of Arts: Culinary Arts: Two year technical program. Professional cook for restaurant training
Personal Survival Techniques
Elementary First Aid
Fire Prevention and Fire Fighting
Personal Safety and Social Responsibilities
STCW & ENG1
PADI Advanced Open Water
Chef Valentina Saenz de Regadera was born and raised in the coastal city of Viña del Mar – Chile, by a Chilean mother and Argentinean father, she grew up in a house that blends the culinary traditions inherited by her European great grandparents with the Latin American flavors. From a very young age, she started cooking but it wasn’t until after graduating college that she decided to pursue her passion for cooking, moving to Argentina, where she went to culinary school in Buenos Aires. Her career would take her to work and live in countries such as Australia, Germany and Canada, visiting over 32 countries in the last 7 years. Extremely passionate about food and hospitality, she aims to give the best customer service with an eye for personal detail, paying tribute to that mix of flavors and sea side feel she grew up in.
Over the years she has worked in various kitchens, from trendy bars, to hip cafes, bistros in the mountains to high end restaurants in multicultural cities, constantly learning new flavors and techniques. She has a great sense of adventure, loves to dive, travel, sail and enjoy the outdoors and through her dishes you will travel alongside her memories, tasting the food from around the globe, with a Latin American twist.
Anais Moyen
Qualifications
STCW 2010, Dec 2020
ENG 1, Dec 2020
TENDER DRIVER LICENCE, 2018
PADI DIVE MASTER, 2021
Originally from Belgium, Anais grew up on the ocean loving island of Tahiti in the South Pacific. She graduated with a Masters in Economics and Business she spent most of her twenties managing several businesses’ (including hospitality and retail) while kitesurfing and scuba diving in her free time. After stepping out to spend a year cruising French Polynesia on a private sailboat with her partner, she decided to transition into the professional yachting industry full time working on a range of superyachts and catamarans.
With an attentive easy-going nature oriented toward great customer service, Anais combines her previous experience to explore the Caribbean as our rock star stewardess on Twin Flame, creating a first class environment for our guests to relax and enjoy.
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Kieran Bown | United Kingdom | 0 | English, Spanish |
| Crew | Valentina Saenz de Regadera | Chile |
Captain
Kieran Bown
Chef
Valentina Saenz de Regadera
First Mate
Michelle Preciado
Stewardess
Anais Moyen
Accomodation
Amenities
Electronics
General
Leisure
Other Specs
2 Efoils
4 fixed foils
Twin Flame 77 accommodates 8 guests in 4 spacious ensuite cabins. The master stateroom and the port aft cabin include king size beds, with the other two cabins having queen beds. The port aft cabin can also be converted into twin beds instead of a king. All beds have 3 inch memory foam toppers.
BREAKFAST
Caribbean shakshuka: Caribbean seasoned tomato stew, eggs, fried plantains, fresh avocado and cilantro
Stuffed french toast: Brie and guava stuffed french toast, caramelized pineapple and fresh fruits
Avocado toast: Smashed avocado over grilled pan seared sourdough bread, poached eggs and a side of arugula, corn and feta salad
Fluffy banana pancakes: Served with fresh berries, passion fruit coulis and a coconut salted caramel drizzle
Island Benny: Braised pork shoulder over English muffins, cayenne hollandaise and roasted pepper salsa
Potato and oaxaca cheese galette: served with pulled jerk chicken, sunny side eggs and julienne spring onions
Plantain fritatta: served with a fresh herloom tomato and basil salad
Continental: scrambled eggs, fresh fruit platters, yoghurt, granola, bacon, hash browns, raspberry preserves, assorted bread and butter served buffet style
LUNCH
Shrimp ceviche with fresh mango and passion fruit leche de tigre
Pineapple and shrimp fried rice, with fresh citrousy bell pepper, spring onion and cilantro salad
Grilled lobster with spicy pineapple salsa and garden salad
Roast tri tip, pesto orzo, smoked goat cheese mousse and mixed greens and nuts salad
Caribbean seasoned slow roasted bbq ribs, baked rainbow potatoes and fresh garden salad
Rock salt cooked chicken, pan seared asparagus and cilantro pesto barley salad
Pan seared Mahi, with creamy coconut quinoa, papaya ginger slaw and pineapple salsa
APPETIZERS
Seared scallops served over a pea and chili puree, micro greens and cilantro chimichurri
Mahi mahi tiradito with a sesame ponzu dressing, shaved carrots and ginger garnish
Braised goat tostones with smoked goats cheese, pickled shallots and cilantro
Charcuterie board: Selection of cheese and meat, house pickles, grainy mustard, sweet and salty nuts, dried fruit, fresh fruit and mango cilantro chutney
Grilled bell peppers, stuffed with eggs and cheese served over watercress salad and lime dressing
Street Tacos: pulled beef, deep fried pork belly and shrimp tacos. Served with pickled onions, cilantro, pineapple and avocado
Bruschetta capresse: mix of roasted and fresh tomatoes, sun-dried tomato pesto, topped with fresh burrata, drizzle of extra virgin olive oil and fresh micro basil
Middle eastern board: Selection of hummus, babaganoush, seared halloumi, pita bread, lamb koftas, yogurt sauce and house pickles
DINNER
Caribbean curry style goat ossobuco, fungi and roasted baby root veggies
Roast chicken, root veggies and pan sered jueves over a pea and mint mash, and plantain garnish
Beef tenderloin, red wine sauce, carrot puree and potato tarragon gratin
Pan seared catch of the day, celeriac puree, grilled bok choy and confit tomatoes
Mushroom and truffle risotto, with goat cheese, toasted walnuts and arugula
Cilantro marinated pork sirloin, sweet potato puree, corn on the cob and chimichurri
Olive oil poached hake with truffle and pinto bean puree, black garlic aioli, fennel and pickled shallots
Lobster bisque: Butter poached lobster, snow peas and coconut foam
DESSERTS
Bananarama: Raw vegan banana tart with a coconut and banana filling, cacao crunch, deep fried bananas and coconut sorbet
Pavlova, delicate french meringue topped with fresh fruits and vanilla cream
Lavander and Mango: lavander custard filled profiterole, with mango coulis and sorbet
Pistacchio and raspberrys, classic financier, pistachio creme patissiere and fresh raspberries
Pear baklava tart with eldelflower gel and white chocolate mousse
Hazelnut and Chocolate semifreddo, chocolate crunch, maple glazed pears and torched marshmallow
Rocky road: chocolate mousse cake, with cherry filling, drunk cherries, caramelized nuts and italian meringue
POTENTIAL LUNCH DESSERTS (simpler presentation and smaller size)
Suspiro limeño cups: Manjar blanco (evaporated and condensed milk caramel), italian meringue and passion fruit
Chili and mango sorbet
Summer tiramisu, creamy nascaspone tiramisu with notes of orange and berry compote
Vanilla and hibiscus pannacotta cups
Coconut sticky rice parfaits with fresh mango and lime mint glaze
Celestino: Dulce de leche filled crepe topped with a quenelle of vanilla icecream
Banana and brownie truffle cups
Ed Hamilton & Co. endeavors to provide the most up-to-date yacht information, availability and rate details, however, all information published on this site is subject to change without notice. Please contact us for the most current yacht information, availability and rate details.