Rates Per Week
Crew Profiles
| Title | Name | Nation | Born | Licenses | Languages |
|---|---|---|---|---|---|
| Captain | Wouter Hanekom | South African | 1995 | RYA Yacht Master, ASA Instructor | English, Portuguese, intermediate Spanish, Afrikaans |
| Crew | Kelly Sargent | Portugese/British | STCW |
CAPTAIN
Wouter Hanekom
Hailing from South Africa, Wouter grew up going on weekend retreats with his family where water sports were the main activity. He can teach you a trick or two! His love of the water transitioned into sailing and he started sailing around the Mediterranean and Caribbean working for a large flotilla company.
He spent the last several years workings as a sailing instructor where he had the pleasure to teach and share his love of sailing with others. Most recently in the last year he has sailed a catamaran from Cape Town to Grenada, delivered several yachts throughout the Caribbean, as well as chartered in The Bahamas. Holding both his RYA Yachtmaster Offshore ticket as well as being a fully Certified ASA instructor, Wouter welcomes the opportunity to share his knowledge about sailing with those onboard.
CHEF
Kelly Sargent
Kelly was first introduced to the yachting world in 2016 on a solo trip to Australia when she boarded her first charter as a guest in the Whitsunday Islands. The following year Kelly embarked on a couple more sailing trips to Croatia and the Caribbean, which became the inspiration for leaving her job as a designer in London and making the transition to yachting. In 2019, Kelly started her adventure on the water cooking around Greece and Croatia and most recently worked in The Bahamas before relocating to the BVI to join Windward.
Coming from a family of chefs, Kelly has always enjoyed spending time in the kitchen so it was no surprise that after attending The Avenue Cookery School she only strengthened her culinary skills and grew her passion for combining flavors and textures to create interesting dishes. Kelly is also able to work with any dietary requirements and is able to tailor a menu specific for any guest.
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 2022 | Inclusive | $31,000 | $31,500 | $32,000 | $32,500 | $33,000 | $33,500 | $34,000 |
| Winter 2022 to 2023 | Inclusive | $31,000 | $31,500 | $32,000 | $32,500 | $33,000 | $33,500 | $34,000 |
| Summer 2023 | Inclusive | $31,000 | $31,500 | $32,000 | $32,500 | $33,000 | $33,500 | $34,000 |
Additional Rate Information
Location Details
Summer Area: Caribbean Virgin Islands (BVI)
Winter Area: Caribbean Virgin Islands (BVI)
CAPTAIN
Wouter Hanekom
Hailing from South Africa, Wouter grew up going on weekend retreats with his family where water sports were the main activity. He can teach you a trick or two! His love of the water transitioned into sailing and he started sailing around the Mediterranean and Caribbean working for a large flotilla company.
He spent the last several years workings as a sailing instructor where he had the pleasure to teach and share his love of sailing with others. Most recently in the last year he has sailed a catamaran from Cape Town to Grenada, delivered several yachts throughout the Caribbean, as well as chartered in The Bahamas. Holding both his RYA Yachtmaster Offshore ticket as well as being a fully Certified ASA instructor, Wouter welcomes the opportunity to share his knowledge about sailing with those onboard.
CHEF
Kelly Sargent
Kelly was first introduced to the yachting world in 2016 on a solo trip to Australia when she boarded her first charter as a guest in the Whitsunday Islands. The following year Kelly embarked on a couple more sailing trips to Croatia and the Caribbean, which became the inspiration for leaving her job as a designer in London and making the transition to yachting. In 2019, Kelly started her adventure on the water cooking around Greece and Croatia and most recently worked in The Bahamas before relocating to the BVI to join Windward.
Coming from a family of chefs, Kelly has always enjoyed spending time in the kitchen so it was no surprise that after attending The Avenue Cookery School she only strengthened her culinary skills and grew her passion for combining flavors and textures to create interesting dishes. Kelly is also able to work with any dietary requirements and is able to tailor a menu specific for any guest.
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Wouter Hanekom | South African | 1995 | English, Portuguese, intermediate Spanish, Afrikaans |
| Crew | Kelly Sargent | Portugese/British |
Accomodation
Ammenities
Electronics
General
Leisure
Other Specs
Underwater lights
Subwing
Floats / Noodles
4 queen berth guest cabins each with a private en-suite electric head, stall shower and sink/vanity. All cabins with exception of starboard aft (crew) cabin are dry heads.
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.
Crew is flexible should clients need the aft starboard cabin.
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
A fresh fruit platter, yoghurt and cereals are served with breakfast every day
Shakshuka – a Tunisian and Israeli dish of eggs poached in a sauce of tomatoes, onions,
pepper and spices
Brioche french toast with bacon and maple syrup
Toasted avocado bagel sprinkled with feta cheese, chilli peppers and microgreens
Sweet potato rosti with smashed avocado and topped with a poached egg
Breakfast frittata
Classic eggs benedict
Buttermilk pancakes served with fresh fruit and maple syrup
Mediterranean pearl couscous salad and grilled prawns
Tuna poke bowl with rice, mango, avocado, cucumber, and radish topped with sesame seeds, peanuts and sriracha mayonnaise
Miso maple-glazed salmon served with quinoa
Fish cakes with homemade sweet potato chips and pesto mayo dip
Stir fried chicken peanut noodles
Penne alla vodka, focaccia and tomato salad
Balsamic steak and feta salad with gremolata and grilled corn served with garlic bread
served at cocktail hour with the captain’s cocktail of the day
Homemade hummus mezze and crudites
Charcuterie board with an assortment of cheese, fruit and biscuits
Crab cake poppers and aioli
Quesadillas with salsa, queso and avocado
Squash, sage and chestnut rolls
Sushi selection
Loaded nachos with salsa and guacamole
Entrees
Tomato basil bruschetta with balsamic drizzle
Mushroom soup
Carrot, orange and halloumi salad
Camembert and berry jam phyllo pastry baskets
Butternut squash and bacon soup
Caprese salad
Melon, mint and prosciutto crudo
Baked local fish with a cajun garlic butter sauce and a side of oven roasted green beans with garlic and parmesan
Slow cooked beef short ribs
Saffron, leek and scallop risotto
Roasted miso-butter chicken thighs and creamy mashed potato
Oven-baked garlic herb salmon with beetroot puree and asparagus
Turkey meatballs in a creamy red curry sauce served with rice and freshly made naan bread
Tuscan gnocchi
Flourless chocolate cake with coffee cream and raspberry coulis
Oreo ice cream cake
Lemon posset
Chocolate brownies with homemade ice cream
Raspberry cheesecake
Grilled pineapple with coconut ice cream
Banoffee pie with chocolate and salted caramel
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