- Queen Beds: 1
- Double Beds: 1
- Pullman Beds: 2
Matt was born in the UK and learnt to sail along the UK coast with many trips to France and the UK Channel iIslands before getting the break to become a charter captain around the Greek Islands. After a few seasons there he returned to the UK but by then he had been spoiled with sailing in warmer waters and the colder UK weather didn’t cut it! In 2016 he found an opportunity to work in the BVI as a captain and sailing instructor so he jumped at the chance! When Covid hit he took a yacht delivery job up to Florida where he met his beautiful wife and they have since settled back down in the Islands together. Matt holds a RYA Yachtmaster as well as USCG credentials. In his spare time he enjoys diving for lobster and relaxing on the beach.
Chef Jana
Jana is originally from Florida’s East coast and grew up alongside the water and beautiful beaches. She trained as a Master Stylist and worked for 18 years as a hair stylist in the Orlando area before meeting her husband Matt by chance when a restaurant only had shared tables available for lunch! After getting married on one of St John’s beaches they decided to move to St Thomas at the end of 2021 and have worked together as a team on boats delivering fantastic food and service. Last summer Matt & Jana ran a few charters in Greece and the Mediterranean style has inspired her menu and dishes. In her spare time Jana loves to walk along the beaches on the lookout to increase her sea glass collection.
- Captain: Matt Talmage
- Language: English
- Crew: 2
- Crew Smokes: No
- Crew Has Pets: No
Breakfast
Frittata with spinach, tomato and feta Served with breakfast potatoes and crispy bacon
Island style French Toast soaked in local rum and topped with fresh bananas & berries
Avocado Toast with spinach, tomato and fresh mozzarella with a balsamic glaze
Breakfast Burrito with onion, bell pepper and cheddar cheese, served with crispy hash browns & bacon.
Southern Style Biscuits and Sausage Gravy served with loaded cheese grits
Toasted Bagel Spread including Smoked Salmon, cream cheese, avocado, capers, red onion and tomato. Served with scrambled eggs with chives.
Greek Yogurt Parfait with granola, fresh berries and honey.
Lunch
Caribbean Pulled Pork Tacos topped with pineapple salsa served with an apple slaw.
Greek Salad with Grilled Shrimp and homemade dressing. Served with warm pita and hummus.
BBQ Chicken Sliders with mozzarella and smoked gouda. Served with sweet potato fries.
Steak Quesadilla with onion, pepper and cilantro and homemade pico, served with black bean soup.
Beet salad with arugula, walnuts, apples and goat cheese, served with butternut squash soup.
Penne Pasta with vodka sauce and fresh tomatoes and mushrooms served with an Italian Salad
Tuna Poke Bowl with mixed greens, jasmine rice, local marinated tuna, pickled ginger, cucumber, avocado, edamame and siracha aioli.
Grilled Salmon Kebab with roasted veggies served with homemade hummus and tatziki with warm pita and orzo salad.
Appetizers
Island Ceviche served with crispy corn chips.
Caprese Skewers over a bed of arugula with a balsamic drizzle.
Stuffed Mushrooms with cream cheese, garlic and parmesan.
Caribbean Bruschetta Stuffed Mini Peppers with hummus and feta.
Bacon Wrapped Shrimp with tequila lime butter Spanakopita Feta, Spinach and herb filled filo pastry.
Baked Brie with Mango Chutney served on a toasted baguette.
Entree
Chicken and Mushroom Risotto served with asparagus and glazed carrots.
Grilled Mahi-mahi served with roasted potatoes and fresh green beans tossed in Parmesan topped with toasted pine nuts
Seared Tuna with Cilantro Garlic Sauce served on wasabi mashed potatoes and Asian slaw.
Beef Tenderloin with creamy peppercorn sauce served with scalloped potatoes and grilled veggie skewers.
Grilled Caribbean Lobster with garlic herb butter served with twice baked potatoes seasonal vegetables.
Honey Garlic Pork Tenderloin served with lemon butter potatoes and steamed broccoli.
Local Seafood Fettuccine with homemade Alfredo served with a Caesar Salad
Grilled Wahoo with Mango Salsa served on Cilantro lime rice and steamed vegetables.
Dessert
Island Rum Cake served with cream and fresh berries
Sea salt Brownies and Vanilla Ice Cream
White Chocolate Raspberry
Cheesecake Fruit Pizza with local fresh fruit
Double Chocolate Bundt Cake with Caramel Drizzle
Key lime Pie
Apple Cake with Toffee Crust
- Air Conditioning
- BBQ
- Generator
- Ipod
- Stand-up Paddle
- Sun Awning
- Toilet Paper in Heads
| Season | Guests | Rate |
|---|---|---|
| Summer 2023 | 2 | $16,000 |
| Summer 2023 | 3 | $16,500 |
| Summer 2023 | 4 | $17,000 |
| Winter 2023 to 2024 | 2 | $16,500 |
| Winter 2023 to 2024 | 3 | $17,000 |
| Winter 2023 to 2024 | 4 | $17,500 |
| Summer 2024 | 2 | $16,500 |
| Summer 2024 | 3 | $17,000 |
| Summer 2024 | 4 | $17,500 |
Mid-May in 2023, we had the pleasure of sailing for a week on AREN’T WE LUCKY , a 46ft catamaran. The name express’ my sentiments of the trip perfectly! We had a FANTASTIC vacation thanks to Matt (the captain) and Jana (the crew/chef ). Matt’s knowledge of the BVI’s and his familiarity with great snorkeling spots and numerous “fun” spots kept us entertained and engaged each day. Now…………can I tell you about Jana? Not only can she “weigh” & “set” a mean anchor, and work the “sheets” (NO, not the bed sheets altho she did that too!) I’m talking about the sails, THAT GIRL CAN COOK !! Jana prepared scrumptious meals for us. No matter if it was breakfast, lunch, or dinner, the meals that were prepared for us were outstanding. Jana’s combinations of foods and flavors were delightful. Dinners onboard were always enjoyed…………..fantastic food, served by a very pleasant waiter ? (Matt the captain). If you are looking for an adventurous yet comfortable sailing experience for 4 people, look no further. AREN’T WE LUCKY should be your choice. Bud