Layout
Cabins
3 queen guest cabins each with ensuite electric head, wet shower and sink. Full A/C. "Spacious salon with bar, aft cockpit and forward trampolines"
- Queen Beds: 3
Crew
Justin was born in Connecticut, a state saturated in oceanic history; but, if you ask him he will tell you he is from the ocean, “home is where the anchor drops.” Unlike most young American men, Justin was raised mainly by his seafaring grandparents and received an education whilst they sailed up and down the Eastern Coast of the United States.
The world has been Justin’s oyster and he was privileged enough to have spent his youth in various countries and honed his captain’s education in a myriad of maritime schools. A skilled sailor, he received his master’s license at the juvenile age of only sixteen; he was unable to escape the call of the ocean. As a young man, Justin exhibited a passion not only to sail the seas, but also to rebuild classic boats. His first large project was the restoration of a classic fiberglass boat, a vessel which enabled him to start his adult maritime career. He sailed south towards not only the Caribbean, but onwards to a life of adventure and self-fulfillment.
?During his time in the Caribbean, Justin captained several yachts and began his profession in yacht charters. At this point in time, Justin has seven years experience in the charter business. The love for his craft shows not only in his expertise of the seas, but also in riveting conversations with guests about boats, the ocean, and all things nautical!
At the helm, Captain Justin likes to take his guests to off the beaten path locations, catch lobsters and makes fresh conch salads. Come sail with Justin and explore the hidden treasures of the islands, he’ll show you a world traversed by only a few.
Chef Maddie was born and raised in Kansas City, Missouri but was always drawn towards the ocean. After attending nursing school in Arizona, she packed up and followed her calling to St. Croix, USVI. With a passion for learning new things, she spent most of her time in or on the water discovering the beauty of sailing, cooking, and serving others. Maddie is passionate about creating meals that her guests will love. She has well-rounded experience in serving groups as small as two people to banquets of over 100, including the famous rock singer, Alice Cooper and his family.
When Maddie is not in the galley, she enjoys diving, hiking, snorkeling and showing her guests the beauty of the USVI.
The world has been Justin’s oyster and he was privileged enough to have spent his youth in various countries and honed his captain’s education in a myriad of maritime schools. A skilled sailor, he received his master’s license at the juvenile age of only sixteen; he was unable to escape the call of the ocean. As a young man, Justin exhibited a passion not only to sail the seas, but also to rebuild classic boats. His first large project was the restoration of a classic fiberglass boat, a vessel which enabled him to start his adult maritime career. He sailed south towards not only the Caribbean, but onwards to a life of adventure and self-fulfillment.
?During his time in the Caribbean, Justin captained several yachts and began his profession in yacht charters. At this point in time, Justin has seven years experience in the charter business. The love for his craft shows not only in his expertise of the seas, but also in riveting conversations with guests about boats, the ocean, and all things nautical!
At the helm, Captain Justin likes to take his guests to off the beaten path locations, catch lobsters and makes fresh conch salads. Come sail with Justin and explore the hidden treasures of the islands, he’ll show you a world traversed by only a few.
Chef Maddie was born and raised in Kansas City, Missouri but was always drawn towards the ocean. After attending nursing school in Arizona, she packed up and followed her calling to St. Croix, USVI. With a passion for learning new things, she spent most of her time in or on the water discovering the beauty of sailing, cooking, and serving others. Maddie is passionate about creating meals that her guests will love. She has well-rounded experience in serving groups as small as two people to banquets of over 100, including the famous rock singer, Alice Cooper and his family.
When Maddie is not in the galley, she enjoys diving, hiking, snorkeling and showing her guests the beauty of the USVI.
- Captain: Justin Smith
- Language: English
- Years Sailing: 25
- Crew: 2
- Years Sailing: 5
- Crew Smokes: No
- Crew Has Pets: No
Menu
• DAY 1 •
Welcome aboard Island grill up surf and turf
Daily breakfast served with a selection of home made pastries, fruit salad and fresh fruit juices, smoothies, Tea and coffee
Apart from our 3 meals a day, Chef Annabelle is known to create all kinds of snacks and goodies to reward well behaved sailors
• DAY 2 •
Breakfast
Smoked salmon and avocado eggs Benedict on sourdough bread served With home fries
Lunch
Super berry Acai Bowls with granola, fresh fruit, yogurt, coconut oil and chia seeds
Sundowners
Bleu cheese stuffed bacon wrapped dates
Dinner Entree
Pan seared Mahi Mahi over smashed salted fingerling potatoes with cilantro lime aioli and balsamic soy glazed asparagus
Dessert
Island spiced rum cake served with homemade ginger ice cream
• DAY 3 •
Breakfast
Yogurt and honey parfait with fresh fruit
Lunch
Fish burgers with Asian slaw and French fries
Sundowners
Coconut shrimp with guava salsa
Dinner Entree
Grilled skirt steak with chimichurri over island mash served with ginger glazed carrots
Dessert
Pineapple shortcake with fresh whipped cream
• DAY 4 •
Breakfast
Sausage, Veggie and cheddar frittata served with honey whole wheat toast
Lunch
B.L.A.T- Bacon, lettuce, avocado and tomato on sourdough with a truffle aioli and kettle chips
Sundowners
Cod fish fritters with garlic tomato aioli
Dinner Entree
Whole fried snapper topped with ginger garlic butter served with traditional Puerto Rican rice and beans and tostones (smashed fried plantains)
Dessert
Salted Almond fudge
• DAY 5 •
Breakfast
Creamy toasted coconut oats topped with fresh fruit and chia seeds
Lunch
Bleu cheese stuffed burgers/ or veggie burger with Carmelized onions and mushrooms served with sweet potato fries
Sundowners
Charcuterie platter- a selection of cured meats and cheeses, pepper jelly, seasonal fruits, smoked nuts, and olives
Dinner Entree
Curried chicken with tomato choka, coconut creamed spinach, basmati rice and home made roti
Dessert
Coconut Tembleque
• DAY 6 •
Breakfast
Belgian waffles topped with home made whipped cream and fresh fruit
Lunch
Caesar Salad with hush puppies and lemon garlic grilled chicken
Sun downers
Mediterranean platter with hummus, pita chips, stuffed grape leaves, kalamata olives, feta cheese, tabouleh and cucumber
Dinner entree
Pistachio encrusted lamb chops served with couscous and garlic lemon broccoli
Dessert
Chocolate fondue with fresh local fruits
• DAY 7 •
Breakfast
2 eggs any style served with home fries, toast, bacon and sausage
Lunch
Sautéed veggie sandwich with hummus and goat cheese on whole wheat with kettle chips
Sundowners
Fresh ceviche with fried arepas
Dinner Entree
Lobster risotto served with prosciutto wrapped asparagus
Dessert
Guava Cheese cake
• DAY 8 •
Breakfast
Gruyère popovers with spinach, tomato and garlic scrambled eggs and bacon
Farewell snack pack
Bon voyage, buen viaje and see you next time!
Amenities 7
- Air Conditioning
- BBQ
- Hammock
- Ipod
- Sun Awning
- Swim Platform
- Toilet Paper in Heads
Availability Calendar
Available
Unavailable
Check-In
Check-Out
Swipe for Availability
Rates
GENERAL NOTES:
MINIMUM NIGHTS: 5, Inquire for less
NOT legal for BVI charters.
HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense.
2/$17,200 3/$19,050 4/$19,400 5/$19,750 6/$20,600
LOCAL FARE: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
2/$17,350 3/$19,275 4/$19,700 5/$20,125 6/$21,050
SLEEP ABOARD: Sleep aboard the night before charter dates. Available for $250 per cabin per night, with a 2 cabin minimum.
Includes snacks, welcome cocktails & continental breakfast. Dinner is to be taken ashore at client expense.
MINIMUM 6 nights of charter required.
CHRISTMAS/NEW YEARS:
CHRISTMAS: 7 night minimum, 1-6 @ $23,650 - Christmas must end by 12/27.
NEW YEARS: 7 night minimum, 1-6 @ $25,800 - New Year's start 12/27 or later.
| Season | Guests | Rate |
|---|---|---|
| Summer 2023 | 2 | $17,500 |
| Summer 2023 | 3 | $19,500 |
| Summer 2023 | 4 | $20,000 |
| Summer 2023 | 5 | $20,500 |
| Summer 2023 | 6 | $21,500 |
| Winter 2023 to 2024 | 2 | $17,500 |
| Winter 2023 to 2024 | 3 | $19,500 |
| Winter 2023 to 2024 | 4 | $20,000 |
| Winter 2023 to 2024 | 5 | $20,500 |
| Winter 2023 to 2024 | 6 | $21,500 |
| Summer 2024 | 2 | $17,500 |
| Summer 2024 | 3 | $19,500 |
| Summer 2024 | 4 | $20,000 |
| Summer 2024 | 5 | $20,500 |
| Summer 2024 | 6 | $21,500 |
| Winter 2024 to 2025 | 2 | $17,500 |
| Winter 2024 to 2025 | 3 | $19,500 |
| Winter 2024 to 2025 | 4 | $20,000 |
| Winter 2024 to 2025 | 5 | $20,500 |
| Winter 2024 to 2025 | 6 | $21,500 |
Reviews
March 2022
Annabelle & Nestor, Thank you so much for taking care of our family this week. All the good food, drinks, and beautiful sights were amazing! Annabelle, we cannot say enough about how great your were with our girls and you are one of the sweetest kind hearted people we have EVER met. Thank you for showing that love to us, especially our girls, they will be talking about you forever. Flexibility of our schedule Food - trying new things Drinks were on point Knowledge of area Themed nights Willingness to serve Beanbags on the front of the boat Making us feel at home Annabelle's sweetness :) Nestor's fun evergy and vibe
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