BRITISH VIRGIN ISLANDS · 4 DAYS
4-Day BVI Itinerary: A Crewed Long-Weekend Charter
Four days in the BVI, crewed — Norman Island caves, The Baths, Soggy Dollar at White Bay, the Sir Francis Drake Channel. The short-week BVI itinerary.
Caribbean
Eastern Mediterranean
Western Mediterranean
South Pacific
63
FT — SAILING CATAMARAN
10
GUESTS
5
CABINS
2
CREW
✓
SCUBA ONBOARD
Summer Cruising
Winter Cruising
From
$35,175
Per Week
19 reseñas19 reseñas
The Yacht
Awatea is not your average charter yacht. Seamlessly blending luxury and performance, she is the ideal yacht for the more adventurous clientele who also seek a high-end experience. A 2019, 63ft Balance, built in South Africa, she was custom built as an expedition charter yacht for one of the founders of Balance catamarans. No detail went unmissed in the design stage, and all was executed perfectly during the build. Awatea is truly a work of art that anyone can appreciate. If you enjoy smooth sailing, exquisite food, and a variety of adventurous activities then Awatea is the boat for you.
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With a central, open plan galley, a fully-equipped bar, a café quality barista set up, duel gas/charcoal BBQ, pizza oven and seamless indoor-outdoor flow, with the perfect al fresco dining area, sheltered from the sun and wind, Awatea provides the perfect dining experience from dawn till dusk.
The interior of Awatea boasts clean lines and a calming colour palette, creating a serene and modern atmosphere. The interior design gives a nod to the owner's South Pacific roots, which are subtly woven throughout the boat in pieces of art, handcrafted wood items and thoughtful details.
Awatea provides ample lounging space, from day beds in the cockpit, to beanbags on the huge bow under the shade sail, to the multitudes of hammocks able to be strung up to enjoy a warm breeze and a cool cocktail.
After a full day in the sun and a beautiful meal, you can cozy in and enjoy a movie or the game on the drop down projector screen.
Awatea has a built in scuba diving compressor with multiple sets of scuba gear. Awatea boasts one of the most varied water sports inventory of the BVI charter boats. From tow sports to beach games to game fishing, Awatea is sure to keep everyone busy. The challenge will be to find enough time to try everything out!
The hulls provide deceiving volume to this sleek yacht. Airy, spacious guest cabins provide a comfortable oasis with ample storage spaces as well as sizeable ensuites with separate shower and head. Both sides of the boat, port and starboard are mirror images of each other with the aft cabins boasting king beds, the mid ships offering queen beds and the port forward providing a double bed. The port forward cabin can be accessed either through the midships cabin or through a top hatch above the bed, perfect for children or teenagers. Awatea sleeps up to ten guests in five cabins, with each bed being able to be partitioned in two to accommodate singles. A perfect setting to rest your body after a long day
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Awatea (pronounced ah-wah-TAY-ah) is a Māori word from New Zealand, meaning dawn of a new day or new beginnings. The word can be seen as a symbol of hope, with the term signifying a transition from darkness to light, embodying hope and new beginnings.
The owners renamed the boat to Awatea after their purchase to pay tribute to their New Zealand roots and as a representation of the new venture they have embarked on; both physically and metaphorically.
The name has also proved fitting for guests. When they board Awatea, they often arrive not knowing what to expect as it is their first true experience living on the water. Once the week is up, they leave, having pushed themselves outside their comfort zones, discovered new passions and built stronger bonds with their families.
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Especificaciones
From the Logbook
AWATEA is the perfect choice for those seeking a more adventurous, hands-on charter experience. With its performance-focused design and expedition-ready setup, this Balance 63 catamaran is built for guests who prioritize exploration and adrenaline over opulence. The finishes may lean more towards practical than luxurious, but that perfectly complements the adventurous ethos of the vessel. Whether you're after uncrowded surf breaks, pristine dive spots, or a chance to spear your dinner, AWATEA delivers.
The crew sets this yacht apart. Fraser’s expertise as both a captain and marine biologist, combined with Olivia’s culinary finesse and practical sailing knowledge, ensures you’ll be in great hands whether you're navigating remote waters or enjoying a freshly prepared meal after a day of adventure. The addition of Jess as a third crew member only enhances the experience—her energy, creativity, and on-point cocktail-making skills bring an extra layer of fun to life on board.
For those looking to trade luxury finishes for unforgettable experiences, AWATEA provides a charter tailored for thrill-seekers and explorers, all while ensuring you're well taken care of every step of the way.
Explorá Awatea
May 1, 2026 – Oct 31, 2026
$35,175–$44,100 / week
Base: Tortola, Village Cay, BVI
Nov 1, 2026 – Apr 30, 2027
$36,950–$46,300 / week
Base: Tortola, Village Cay, BVI
May 1, 2027 – Oct 31, 2027
$36,950–$46,300 / week
Base: Tortola, Village Cay, BVI
Note: No charters under 6 nights aboard please.
Christmas/ New Years weeks:
Up to 10 guests: US$53,250
NB. Menu may vary subject to availability
Freshly baked ham and gruyere cheese croissant
Brioche French Toast with whipped mascarpone cream and berry compote
Silky scrambled eggs with toasted artisan bread, sliced tomatoes and microgreens
Smashed avocado on toasted focaccia with crispy bacon strips, crumbled feta and cherry tomatoes.
Shakshouka - gently poached eggs cooked in a fragrant, spiced, bell pepper, spinach and tomato sauce. Served with crusty bread.
Freshly baked bagels served with a selection of cheese, cured meats, salmon, cream cheese, basil pesto and preserves.
Classic Eggs Benedict – poached egg sitting on an English muffin with crispy bacon, drizzled with homemade hollandaise sauce with a side of spinach.
Spiced fish tacos on a toasted corn tortilla, topped with fresh mango salsa, cheese, avocado cream, jalapenos and greens grown on the Awatea.
Mediterranean Mezze Platter – Turkish chicken and falafel on a bed of hummus with tabouleh, tzatziki and pita.
Lobster rolls – a zesty, citrus lobster mix made with herbs picked fresh from Awatea’s garden served on a crusty baguette.
Tortilla Española (Spanish potato tortilla) paired with a simple, green, tuna salad
Flame fired Pizza
Sushi Platter
Awatea beef burgers (all handmade) – juicy beef patty on an airy burger bun, served with twice cooked rustic French fries and aioli.
Charcuterie board – a selection of cheeses, crackers, cured meats, olives and fruit
Bruschetta - whipped ricotta and feta with sundried tomatoes
Hummus and Baba Ganoush with crispy pita and crudites
Guacamole and corn chips
Salmon and cream cheese crostini
Pinchos Morunos – Moorish Pork kebabs with Mojo Picon, a spicy red pepper sauce
Paella - chicken, chorizo and artichoke sitting in a bed of saffron infused bomba rice, finished with a hearty squeeze of lemon.
Ceasar Salad Croquettes – crumbed morsels of chicken thigh in a thickened béchamel sauce served with a light Caesar salad and house made dressing
Ricotta and Spinach ravioli with a creamy portobello mushroom sauce drizzled with truffle oil and parmesan flakes.
Yakitori Lobster with Ponzu Mayonnaise
Pan seared Mahi Mahi, fondant potatoes and crunchy green beans drizzled with a creamy, caper, white wine sauce.
Thai style crispy beef spring rolls
Vietnamese Sticky Pork Stir fry – caramelized pork mince paired with stir fried mushroom and bok choy and Jasmine Rice
Roasted tomato, artichoke and burrata with crostini
Rib Eye steak, potato gratin stack and grilled asparagus with a creamy red wine sauce
Japanese tasting menu
Tuna Tataki – sesame crusted, seared tuna with a soy, ginger, lime sauce
Pork gyoza (dumplings) with a chunky Asian salsa
Karaage chicken – fried portions of marinated then floured chicken
Sweet and spicy garlic edamame
Japanese cabbage and cucumber salad
Pear, walnut, shaved parmesan and arugula salad with a balsamic vinaigrette
Chicken Marbella – baked chicken thighs in an olive and caper sauce, paired with creamy mash and pan fried green beans.
Chocolate almond torte served with Greek yogurt and seasonal berries
Snow egg meringues with mango sorbet, almond crumb, caramelized pineapple and passionfruit coulis on crème pâtissière
Pistachio cake with chocolate ganache and whipped vanilla cream
Vanilla and ground almond cake with blueberry drizzle and crème fraiche
Classic Tiramisu – a layered dessert of espresso-soaked ladyfingers and rich mascarpone
Vegan chocolate mousse with orange, almond crumb
Vanilla and Lime baked cheesecake
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Awatea stocks up the bar aboard to guests' preferences.
Our "ship's bar" list includes these fine brands:
Absolute Vodka
Grey Goose Vodka
Tito’s Vodka
Tanqueray Gin
Bombay Gin
Beefeater Gin
Don Julio Tequila
Milagro Tequila
Tanteo Tequila
Mount Gay Rum
Cruzan Gold Rum (flavoured rums too)
Bacardi Rum
Malibu Coconut Rum
Johnny Walker Black Label Scotch Whisky
J & B Scotch Whisky
Seagram’s VO Canadian Whisky
Crown Royal Canadian Whisky
Jameson Irish Whiskey
Jack Daniels Tennessee Whiskey
Martell VS Cognac
Kahlua liqueur
Bailey’s Irish Cream
Grand Marnier liqueur
Amaretto Di Saranno
Budweiser
Bud Light
Heineken
Amstel Light
Carib
Coors Light
Red Stripe
Presidente
Corona
Standard wine list below. Standard practice is to have 3x each bottle on board. May be adapted based on the guests’ preferences. Wines wholesale from between $12 and $25 a bottle, with the whites typically being lower end of the scale and the reds on the higher end.
Château Minuty, Provence, France
Rosé d’anjou, Sauvion, France
Ferry Lacombe Haedus 2023
Bottega Vinaia (Pinot Grigio) Trentino, Italy
Marnier lapostolle (Sancerre) Château de Sancerre, France
Pipoli Vigneti del Vulture, Bianco Basilicata IGT
Louis Jadot Beaujolais Villages, Burgundy, France
Catena Malbec, Argentina
Campo Viejo Tempranillo, Rioja, Spain
Thelema Cabernet Sauvignon, South Africa
Le Different Château de Ferrand
Travaglini, Coste della Sesia, Nebbiolo
Torresella Prosecco
Thelema Brut Methode Cap Classique
NV Segura Viudas Brut 'Reserva' (Spain)
Kite Boarding
E Foil
Tender
13 ft · seats 5 · 50 HP
| Resort Course Available | PADI Course Available | Compressor Onboard | Dive Tanks Onboard | Max Guests Per Dive |
|---|---|---|---|---|
| No | No | Yes | 5 | 5 |
Captain
Fraser
NZ · English · Spanish (Olivia)
Chef/Mate
Olivia
With an insatiable appetite for adventure, Fraser is a captain that is well suited to guests looking to get off the beaten track to search for adventure and adrenaline. After a lifetime on and in the ocean, it's hard to know whether Fraser is more comfortable on or under the water as in both places he makes it look effortless. Learning to sail in the challenging yachting conditions of the South Pacific and navigating the hazardous passes of coral atolls has left him unflappable even in stressful situations. He is a natural captain, a qualified marine engineer and has a Bachelor of Science in Marine and Coastal Ecology. He is also an avid water sportsman, so whether you are new to water sports or want to improve your skills, Fraser has a knack for identifying the correct tips to pass on to those wanting to learn. After a lifetime of tinkering and time spent engineering in the tug and barge industry there is little that Fraser cannot fix, so rest easy knowing your long-awaited vacation will not be ruined due to unforeseen breakdowns!
Fraser has a curious mind and thoroughly enjoys connecting with guests and learning about their field of expertise. He has a typical laid back New Zealand attitude and prefers to take the charters day by day, taking the lead from guests by seeing what they are in the mood for all while getting off the beaten track and showing guests some of the lesser known but often more beautiful locations of the BVI.
As a young child in Auckland, New Zealand, Fraser started out dingy sailing, and then coastal cruising on small sail boats and power boats. After a childhood of recreational and commercial experience he headed offshore to work in the superyacht industry. With five years' experience in the private luxury yacht charter scene, he is well seasoned in what it takes to provide a high quality, luxury charter.
Following his superyacht years, he returned to NZ to pursue a bachelor's degree in marine and coastal ecology, which is where he met his wife, Chef Olivia. After graduating, the two went on to live a life of adventure. Starting out renovating their home and living a self-sufficient life on 10 acres in the remote bush of West Coast, NZ. They spent 3 years renovating their property and learning to grow enough food to feed their new family. Their first child, Ivy was born there followed by another, Angus. By the time the third was due the pair had had their fill of the wild country and were ready to return to the pristine beaches and ideal boating grounds of the winterless North (of NZ that is). They had their third child there and spent the next couple years enjoying all that Northland had to offer. Fraser got a job as engineer on a coastal tug and barge then was handpicked by the company owner to run their oyster farm operation. However Fraser soon began to get itchy feet and felt as though he was starting to dry out so he began to search for catamarans.
A year later Fraser found himself in French Polynesia where a 2001 Outremer 45 catamaran called Capella awaited him to sail back to NZ. 4 months later, after a breakage a day and many stories filed away, Fraser and three friends spent 22 days sailing Capella back to NZ.
Another year of repairs and many sailing holidays in NZ later the family packed up their home and left NZ waters bound for Fiji where they spent the next 6 months, spearfishing, surfing and exploring.
Not ones to sit back and let life past them by, they soon began dreaming up the next adventure which is how a month after their Fiji trip they found themselves on a 63ft Balance Catamaran in America. After a six-month set up in Florida the family departed for the Bahamas where they spent the next six months exploring and running marine science research charters, hosting scientists from the Perry Institue of Marine Science and assisting with their coral disease research.
Fast forward to October 2025 and the family has established themselves comfortably in the BVI, found an apartment to rent while Fraser and Olivia run charters, adopted a dog, bought a true island car and made many wonderful new friends. A wildly successful first season will soon be followed by a second season that is looking to be increasingly busy.
South Pacific (New Zealand, Australia, Great Barrier Reef, Fiji, New Caledonia, French Polynesia)
Mediterranean Sea (Greece, Turkey, Straits of Gibraltar, Spain)
Bahamas, BVI, St Martin, Panama Canal, Costa Rica,
USA Eastern Seaboard
SailNZ ex Americans Cup racing charter yacht (deckhand)
95ft expedition motor yacht Maverick (deckhand)
82ft Choy Lee (first mate)
170ft private motor yacht (deckhand/dive/fishing guide)
120ft alloy yachts private motor yacht (mate/fishing/diving guide)
180ft private motor yacht (deckhand)
82ft Oyster Sailing Vessel (mate)
50m tuna longline (deckhand)
24m tug and barge (engineer)
Cable patrol vessels and large fishing trawlers (relief engineer)
Yacht Master Offshore
Inshore Launch Master
Marine Engineer Class 5
NZ certified Lifeguard
Dive Master | PADI
Bachelor of Marine Science -Majoring in marine and Coastal Ecology | University of Auckland
Interests: Surfing, Spearfishing, Fishing, Hunting, Board Sports
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Olivia started cooking at a young age, taking inspiration from the influential cooks around her and learning quickly to focus on flavour above all else. Years of working in the hospitality industry taught her to work well under pressure, to take notice of the details and the importance of providing an unforgettable experience for guests.
A gap year in Spain not only meant Olivia became fluent in Spanish but it also introduced her to the flavours of Europe. That and further overseas travel is reflected in her culinary style which infuses global influences. Guests frequently comment on the variety of cuisine as well as the abundance of meal components that are made from scratch. After her years living on the ocean, she understands what people crave after a full day in the sun.
Olivia has two degrees: a Bachelor of Biological Science specializing in Marine Science and a Bachelor of Arts, with a double major in Spanish and Geography. She is a keen water woman who enjoys surfing and spearfishing. When not on charter, her days are full, running the charter business as well as homeschooling their three children and completing the many daily tasks she is responsible for with a life at sea.
Our week aboard Awatea in the British Virgin Islands was truly the vacation of a lifetime. Traveling with a multigenerational group can be challenging, but this trip exceeded every expectation and somehow delighted everyone. The boat was very spacious, comfortable, and accessible for teenagers and grandparents alike.
From the moment we stepped aboard, Captain Fraser and Chef Olivia made us feel completely at ease. As the only crew onboard, they worked together so seamlessly that everything appeared effortless, allowing us to simply relax and enjoy every moment. Their warmth, professionalism, and genuine care created an atmosphere that felt both luxurious and wonderfully comfortable. They anticipated our needs before we even realized we had them and somehow managed every detail with grace, energy, and smiles from morning until night.
One of the things that made this trip so special was the experience of sailing itself. There is something incredibly peaceful about gliding from one beautiful anchorage to the next with nothing but the sound of the wind and water around you. Those quiet hours became some of our favorite memories. The adults looked forward to leisurely mornings with fresh coffee, reading on the front deck as the islands drifted by, and ending each day with sundowners while watching the sun sink below the horizon. It was the perfect balance to all of the adventure, giving us time to slow down, reconnect, and simply appreciate being together in such an extraordinary place.
Captain Fraser’s knowledge of the British Virgin Islands was exceptional. Every excursion felt thoughtfully planned. From spectacular snorkeling sites and beautiful secluded anchorages to world-class dive sites, he seemed to know exactly where to take us each day. Scuba diving the wreck of the RMS Rhone was an absolute highlight. Fraser guided us through fascinating swim-throughs with confidence and ease, making the dive both exciting and unforgettable. His passion for the ocean was contagious, and every outing felt like an adventure shared with a friend who knew these waters intimately.
One of our favorite snorkeling memories was discovering a tiny juvenile yellow boxfish—only about 2 cm long! It was such a special reminder of how much there is to see when you’re exploring with someone who truly knows and loves these waters.
One evening, Fraser took us snorkeling through The Baths at dusk, after most of the crowds had disappeared. Having this iconic spot almost entirely to ourselves, with the fading sunlight filtering through the crystal-clear water, felt like pure magic. It was one of those once-in-a-lifetime experiences our family will never forget.
Our son was in heaven with all the fishing opportunities, and Fraser enthusiastically shared his love of the water, helping him reel in catches and celebrating every success. Our daughter couldn’t get enough of the underwater sea scooters, which opened up a whole new world beneath the surface. Swimming alongside graceful sea turtles and gliding over stingrays in their natural habitat was surreal—one of those rare experiences that leaves you speechless.
The fun never stopped for the kids. Between swimming, continuous fishing, paddleboarding, relaxing in the hammock, tubing behind the dinghy with Fraser at the helm, and the unforgettable rope swing launched from the roof of Awatea, every day was filled with laughter, excitement, and adventure. Watching the kids’ confidence and joy grow with each new activity was one of the greatest gifts of the trip.
Chef Olivia deserves special recognition. Every meal was simply extraordinary—beautifully presented, fresh, creative, and worthy of a fine dining restaurant. She somehow managed to delight every palate while making each breakfast, lunch, and dinner feel like a celebration. We found ourselves looking forward to every meal almost as much as the day’s adventures. Her ability to create such incredible cuisine while making it all look effortless was nothing short of amazing.
The British Virgin Islands are breathtaking, but it was Fraser and Olivia who transformed a beautiful destination into an unforgettable family experience. Their partnership was remarkable to watch. They balanced safety, adventure, hospitality, and world-class cuisine with an ease that made us feel completely relaxed from beginning to end. They created the perfect experience for three generations of our family, making every person—from our children to our parents—feel seen, included, and cared for. Just as importantly, they understood that the most memorable moments weren’t always the adventurous ones—they also created the space for us to slow down, enjoy the simple pleasure of being under sail, and savor uninterrupted time together as a family.
We returned home with amazing memories, stronger family bonds, and already talking about when we can come back. If you’re considering a charter aboard Awatea, don’t hesitate. Fraser and Olivia are an extraordinary team whose passion, expertise, kindness, and heartfelt hospitality make this so much more than a vacation. They gave our family a week filled with wonder, laughter, adventure, peaceful moments under sail, and genuine connection that we’ll treasure forever.
Thank you for an unforgettable experience—we can’t wait to sail with Awatea again.
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