When chartering with 10 guests, 2 of the guests must be children under the age of 12
REFIT DETAILS: Indulge II went through a year long refit. She was out of the water for 8 months. Everything from the wood floor, carpets, walls and ceiling panels were replaced. Cabinets were refinished and Appliances were replaced. All new bedding and decor. The entire AC system was replaced with a dometic system which included 17 new air handlers. There’s new teak on the decks along with all new seat cushions and a bimini shade cover on the bow. Brand new engines were installed as well.
- King Beds: 1
- Queen Beds: 1
- Twin Beds: 2
- Pullman Beds: 2
Captain Shachar Ben-David began his seafaring career racing small sailboats on the lakes of northern England. After emigrating to the United States, he enlisted in the Coast Guard where he continued serving aboard vessels as a navigation officer on a wide range of craft, from small patrol boats to large high endurance cutters. First arriving in the Virgin Islands in the late 1990’s “Captain Shack” developed a love for the islands and would go on to run several vessels for the Coast Guard around the area.
After retiring from the Coast Guard, he spent a short stint at the Maritime Institute of Graduate Studies in Seattle but quickly remembered that warmer waters were his forte. After receiving his civilian qualifications aboard the Cruise Ship WESTERDAM, where he served as a watch officer and safety officer, a move back to the Islands was the obvious choice.
Since returning to the Islands, Captain Shack has worked both day and term charters around the Virgin Islands and further afield. His clients include many high-profile individuals, and businesses such as Ritz-Carlton, Rosewood, and others. He has an unrivalled knowledge of the area that allows him to create itineraries that delight guests from the first-time cruiser to the most seasoned Caribbean traveler. Whether you are seeking an adventurous trip full of water sports and exploration, or a simple cruise full of relaxation and quiet coves; Captain Shack and his crew will work tirelessly to ensure your every request is met with uncompromising service and attention to detail.
Captain Shack holds a 500t Coast Guard master’s license (STCW endorsed) and an unlimited mate license with commercial radar, ECDIS, and GMDSS endorsements. He is also a qualified advanced medical care provider and vessel security officer. In his spare time, Captain Shack can be found enjoying the many outdoor adventures the Virgin Islands offer, as well as reading, cooking, and mentoring the next generation of mariners through the various local youth programs.
MICHAEL MAXIMIE
Our First Mate Michael Maximie is a native of Abaco Bahamas and has been around the ocean his entire life. Michael grew up exploring the Bahama Islands before moving to Florida where he entered the Charter business as a deckhand aboard some of the many game fish boats plying the waters of the Atlantic and the Gulf of Mexico.
Michael quickly moved up to a mate position aboard an expedition yacht and continued his journey by acquiring his approved engineering courses and working as Mate on 40m yachts. Michael also holds a 100t Boatmaster certification and has amassed hundreds of hours operating small craft and standing navigation watches.
On Charter, Michel prides himself on ensuring a first-class guest experience. Whether you need Jet Ski instruction, snorkel guidance, or just an extra pillow for your lounge chair, Michael will always go the extra mile to provide service that is second to none.
When not on charter, Michael is an avid cyclist and can often be found riding around the many mountainous island roads looking for secluded beach spots and perfect hilltop views.
CHEF SHAKYRA JOHNSON
I love to live life to the fullest. It is the main reason why I got into yachting. I love to travel and meet new people. What I have learned is that that yachting is dynamic and so am I. One Of the best things about me is my positive attitude and energy. I always try to exceed a guests’ expectations. My goal is to be an asset to any organization that I am part of and to always learn and progress. It is very important to me that everyone around me is happy and comfortable. I am a nurturer by nature. Food is a passion for me. It is a way for me to take care of people around me. Creating dishes that are going to help sustain your soul are part of my goals. Although I do not consider myself a chef, I do consider myself a great cook that graduated from culinary school and received some of the highest levels of training in New York City. I love catering because it gave me an opportunity to menu plan and cook all kinds of cuisines for all types of clientele.
- Captain: Shachar Ben-David (Shack)
- Language: English
- Crew: 4
- Crew Smokes: No
- Crew Has Pets: No
Day 1
Breakfast: Crispy Bacon, Scrambled eggs, Hash Browns, Multi-Grain Toast, Sliced Avocado, Fruit & Vegetable Smoothies
Lunch:
Lime Marinated Grilled Chicken Breast
Slow Roasted pulled Pork Tacos
Spicy Bean Salad
Mexican Street Corn
Fresh Guacamole and Salsa
Veggie cheesy nachos
Dinner:
Spaghetti and Meatballs
Crispy Panko Chicken cutlets
Garlic Bread
Avocado, tomato, and red onion served with Feta Cheese
Mixed Green & Arugula Salad
Sautéed Broccoli with garlic and Olive Oil
Caprese Salad
Strawberry Nutella Pizza
Day 2:
Breakfast: Fresh Fruit, Greek yogurt, Crepe Bar: Nutella, lemon, berries, cream cheese, ham and
cheddar, Fruit and vegetable smoothies, Oatmeal with nuts and berries
Lunch:
Spiced rubbed slow roasted pork ribs
Greek yogurt herby slaw
Leafy salad
Baked Mac & Cheese
Sweet Potato Oven Baked Fries
Steamed veggie medley
BBQ Buffalo wings served with Ranch and celery
Dinner:
Creamy Chicken Pesto Pasta
Seared Garlic Mushrooms
Cheesy garlic bread sticks
Grilled vegetable medley
Steamed Broccoli
Tomato Basil grilled Mahi Mahi
Kale Salad with cashews and purple cabbage
Roasted Peach cobbler with Vanilla Ice-Cream
Day 3
Breakfast: Buttermilk Pancakes, French Toast made with Brioche, Eggs any Style, Sausage, Bacon,
Fresh Fruit, Fruit and vegetable smoothies
Lunch:
Fried Zucchini & Calamari served with a Marinara sauce
Chicken Piccata over Penne
Sun dried Tomato Focaccia Bread
Sautéed Spinach
Stuffed Mushrooms
Mixed Green salad with tomatoes, red peppers, grilled carrots, ricotta salata cheese
Dinner:
Steak Chimichurri
Lemon Roasted Baby Potatoes
Grilled Asparagus
Seared chorizo prawns with fresh herbs
Mixed Bean salad with Farro
Roasted Tomatoes
Wedge salad on a stick
Roasted Cauliflower mashed potatoes
Bourbon Pecan- Pie
Day 4
Breakfast: Multi Grain Toast with Hummus: (toppings); avocado, roasted red peppers, sliced smoked salmon, fried eggs, Bacon, Fruit and Vegetable smoothies, Bagel and assortment of cream cheeses
Lunch:
Grilled Salmon served with a lemon butter caper sauce
Braised Short rib
Garlic Butter mashed potatoes
New England Clam Chowder
Steamed Broccoli
Brown Rice
Bean Sprout and Carrot Salad
Dinner:
Herb Spatchcocked Roast Chicken
Honey Roasted Carrots and Parsnips
Sautéed Brussel sprouts
Thin sliced Roast Beef
Rosemary Roasted Potatoes
Spring herb salad
Warm Devil’s Food cake served with Butter Pecan Ice Cream and a Raspberry Coulis
Day 5
Breakfast: Breakfast tacos (cheesy scrambled eggs, black beans, avocado, and hot sauce), Bagel Sliders (cheese eggs, sausage or bacon), fruit and vegetable smoothies, yogurt and granola
Lunch:
Jambalaya
Kale Caesar Salad
Creamy Cajun Chicken Pasta
Sautéed Green Beans
Vegetable Gumbo
Garlic bread
Dinner:
Crisp pan-roasted chicken with Anchovies capers & lemon
Arugula salad with cherry tomatoes and shaved parmesan
Sautéed Broccolini with garlic and olive oil
Rice Pilaf
Grilled Pork Chops
Roasted fingerling potatoes
Sweet Potato pie topped with roasted marshmallows
Day 6
Breakfast: Cinnamon rolls, Banana Bread, Maple crusted French Toast with Bananas, veggie smoothies, Crispy Bacon, Scrambled eggs
Lunch:
Tuna poke rice bowls
Chicken poke, shrimp poke
Salmon poke rice bowls
Sticky sweet crispy wings
Steamed mixed vegetables
Dinner:
Whole roasted fish stuffed with lemon and herbs
Lentil salad with zest dressing
Sautéed spinach
Leafy garden salad
Rosemary roasted lamb lollipops
Buttermilk mashed potatoes
Nutty granola with strawberry compote and greek yogurt
Day 7
Breakfast: Eggs Benedict, mushroom & Gruyere cheese Quiche, Simple mixed green salad with a lemon vinaigrette, smoked Gouda and honey turkey omelets, fruit and veggie smoothie
Lunch:
Avocado sushi rolls
Salmon avocado rolls
Sticky crispy chicken wings
Seared beef with Ponzu dressing
Edamame quinoa salad with sushi ginger dressing
Leafy garden salad
Tuna Tataki
Dinner:
Oysters topped with Tuna Tartar
Roasted baby red potatoes
Corn on the cob
Seafood Boil: lobster, sow crab legs, shrimp, mussels served in a garlic, butter, Old Bay sauce
Leafy salad
Cajun cole slaw
Chocolate cupcakes with caramel ganache & coconut
- Air Conditioning
- BBQ
- Beach Games
- Generator
- Ice Maker
- Ipod
- Jacuzzi
- Jet Skis
- Sun Awning
- Toilet Paper in Heads
| Season | Guests | Rate |
|---|---|---|
| Summer 2023 | 10 | $42,000 |
| Summer 2023 | 2 | $42,000 |
| Summer 2023 | 3 | $42,000 |
| Summer 2023 | 4 | $42,000 |
| Summer 2023 | 5 | $42,000 |
| Summer 2023 | 6 | $42,000 |
| Summer 2023 | 7 | $42,000 |
| Summer 2023 | 8 | $42,000 |
| Summer 2023 | 9 | $42,000 |
| Winter 2023 to 2024 | 10 | $42,000 |
| Winter 2023 to 2024 | 2 | $42,000 |
| Winter 2023 to 2024 | 3 | $42,000 |
| Winter 2023 to 2024 | 4 | $42,000 |
| Winter 2023 to 2024 | 5 | $42,000 |
| Winter 2023 to 2024 | 6 | $42,000 |
| Winter 2023 to 2024 | 7 | $42,000 |
| Winter 2023 to 2024 | 8 | $42,000 |
| Winter 2023 to 2024 | 9 | $42,000 |
| Summer 2024 | 10 | $42,000 |
| Summer 2024 | 2 | $42,000 |
| Summer 2024 | 3 | $42,000 |
| Summer 2024 | 4 | $42,000 |
| Summer 2024 | 5 | $42,000 |
| Summer 2024 | 6 | $42,000 |
| Summer 2024 | 7 | $42,000 |
| Summer 2024 | 8 | $42,000 |
| Summer 2024 | 9 | $42,000 |
| Winter 2024 to 2025 | 10 | $42,000 |
| Winter 2024 to 2025 | 2 | $42,000 |
| Winter 2024 to 2025 | 3 | $42,000 |
| Winter 2024 to 2025 | 4 | $42,000 |
| Winter 2024 to 2025 | 5 | $42,000 |
| Winter 2024 to 2025 | 6 | $42,000 |
| Winter 2024 to 2025 | 7 | $42,000 |
| Winter 2024 to 2025 | 8 | $42,000 |
| Winter 2024 to 2025 | 9 | $42,000 |