Caribbean
Eastern Mediterranean
Western Mediterranean
South Pacific
49
FT — SAILING MONOHULL
8
GUESTS
4
CABINS
2
CREW
Summer Cruising
Winter Cruising
From
$23,000
Per Week
The Yacht
BIG BERTHA is a 2022 Lagoon 50 catamaran designed for effortless Virgin Islands escapes—spacious, stylish, and made to slow life down. Sleeps 8 in 4 Queen cabins, each with a private ensuite bathroom and separate shower, plus full A/C for cool, hotel-comfort nights. The bright, open salon with panoramic windows flows into the dining/galley space for easy, social days at sea. Standout feature: multiple lounge zones—flybridge seating with 360° views, a cushioned foredeck for sun and sea breezes, and a shaded aft cockpit for breezy al fresco meals. Snorkel the reefs, play with the toys, toast the sunset, then retreat to your own ensuite cabin. BIG BERTHA doesn’t just take you to paradise—she is paradise.
Especificaciones
Explorá Big Bertha
| Temporada | 2 Guests | 3 Guests | 4 Guests | 5 Guests | 6 Guests | 7 Guests | 8 Guests |
|---|---|---|---|---|---|---|---|
| Winter 2025 to 2026 | $23,000 | $23,500 | $24,000 | $24,500 | $25,000 | $25,500 | $26,000 |
| Summer 2026 | $23,000 | $23,500 | $24,000 | $24,500 | $25,000 | $25,500 | $26,000 |
| Winter 2026 to 2027 | $23,000 | $23,500 | $24,000 | $24,500 | $25,000 | $25,500 | $26,000 |
| Summer 2027 | $23,000 | $23,500 | $24,000 | $24,500 | $25,000 | $25,500 | $26,000 |
Banana Almond Pancakes
Served with maple syrup, cheesy scrambled eggs, and sausage links.
Whole Grain French Toast
Served with maple syrup, scrambled eggs, and crispy bacon.
Spinach, Mushroom & White Cheddar Quiche
Served with breakfast sausage.
Avocado Smash on Sourdough Toast
Served with over-easy eggs and breakfast sausage.
Coconut Shrimp Skewers
Served with spiral pasta salad and microgreens with citrus vinaigrette.
Deli Sandwich Platter
Assorted fine meats and cheeses served with potato chips, French onion dip, and a fresh fruit salad bowl.
Chicken Salad Lettuce Wraps
Served with hand-cut French fries.
BLT with Avocado
Served on sourdough with a side of homemade pasta salad.
Cheeseburger Sliders
Served with homemade potato salad.
Housemade Guacamole
Served with rojo salsa and tortilla chips.
Hummus & Veggies Platter
Fresh vegetables served with housemade hummus.
Prosciutto & Manchego Charcuterie
A classic pairing of cured prosciutto and Manchego cheese.
Peanut Butter Dip
Served with pretzel rods, sliced apples, cashews, and celery sticks.
Shrimp Ceviche
Served with rojo salsa and tortilla chips.
Grilled Thin-Sliced Prime Ribeye
Served with chipotle butter, grilled sweet peppers, roasted corn, and red potatoes.
Grilled Chicken
Served with fettuccine Alfredo, sourdough garlic toast points, and a garden salad with lemon-herbed vinaigrette.
Pan-Seared Crab Cakes
Served with lemon herb aioli, grilled vegetable skewers, and garlic mash.
Barbecue Chicken Skewers
Served with grilled fajita vegetables, black beans, and jalapeño cornbread.
Baked Chicken Enchiladas
Served with refried beans, yellow rice, and a microgreen salad.
Blackened Chicken & Shrimp Skewers
Served with steamed broccoli and a loaded baked potato.
Mango Sorbet
Served with whipped cream.
Lemon Custard Mini Desserts
Creamy lemon custard served in individual portions.
Chocolate-Drizzled Strawberries
Served with vanilla ice cream.
Chocolate Mousse
Finished with whipped cream.
Key Lime Custard Mini Desserts
A bright citrus custard served in individual portions.
Chocolate Banana-Nut Brownies
Rich chocolate brownies with banana and nuts.
Raised on Florida’s Gulf Coast, Chef Natalia Walden has built a career that combines her passions for culinary arts, life on the water, and adventure. A graduate of Johnson & Wales University with a Bachelor’s Degree in Culinary Arts, Natalia brings a strong culinary foundation and years of hands-on experience creating memorable dining experiences both ashore and at sea.
Natalia has worked as a Chef/Mate aboard charter yachts throughout the Virgin Islands, preparing customized meals for families and groups while supporting all aspects of yacht operations. Her experience includes provisioning in remote locations, accommodating a variety of dietary preferences and restrictions, assisting with watersports, and helping ensure smooth day-to-day operations onboard. From Caribbean-inspired cuisine and locally sourced seafood to family-friendly menus tailored to individual tastes, she takes pride in creating meals that bring people together.
Before entering the yachting industry, Natalia owned and operated Gypsy Fish Seafood Co. in Florida, a high-volume seafood festival business recognized for its scratch-made dishes and local acclaim. Her culinary talents earned her several accolades, including first place in the Mobile Chef Showdown at the John’s Pass Seafood Festival and the “Overall Best Dish” award at the St. Augustine Seafood Festival. She has also been featured on the television program Daytime Tampa Bay.
In addition to her culinary career, Natalia is a USCG Licensed Captain and certified PASA Kiteboarding Instructor. Her love for the ocean and active lifestyle allows her to connect naturally with guests, whether preparing exceptional meals, assisting with onboard activities, or sharing her enthusiasm for life on the water.
With a warm personality, strong hospitality skills, and a passion for creating unforgettable experiences, Chef Natalia strives to make every charter both delicious and memorable.
05 / Semanas disponibles
Cruising Grounds
Sample Itineraries
SPANISH VIRGIN ISLANDS · 7 DAYS
Vieques and Culebra by yacht — Bahía de la Chiva, Esperanza, Green Beach, Flamenco, Culebrita. A passport-free, downwind 7-day Spanish Virgin Islands week.
BRITISH VIRGIN ISLANDS · 7 DAYS
USVI sailing itinerary that picks up in St. Thomas and crosses into the BVI — Buck Island, North Sound, Jost Van Dyke, Peter Island. Crewed week, day by day.
BRITISH VIRGIN ISLANDS · 4 DAYS
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.
US VIRGIN ISLANDS · 4 DAYS
A 4-day US Virgin Islands itinerary — Maho Bay turtles, Lime Out tacos, Magens Bay, Salt Pond. Crewed charter from St. Thomas with private captain and chef.
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BRITISH VIRGIN ISLANDS · 5 DAYS
Five days, BVI sailing itinerary — Norman Island, The Baths, North Sound, Jost Van Dyke. The crewed week minus two days, private captain and chef aboard.
US VIRGIN ISLANDS
Crewed 7-day USVI yacht charter itinerary — St. Thomas to St. John National Park, Lime Out, Salt Pond, Hans Lollik, Magens Bay, Christmas Cove (Pizza Pi).
BRITISH VIRGIN ISLANDS · 7 DAYS
A 7-day BVI sailing itinerary from Tortola — Norman Island caves, The Baths at Virgin Gorda, North Sound, White Bay, Jost Van Dyke. Crewed, day by day.
BRITISH VIRGIN ISLANDS · 7 DAYS
A 7-day crewed BVI sailing itinerary built around Anegada — the North Sound, the Anegada lobster run, Jost Van Dyke, Norman Island, and the Baths to finish.
BRITISH VIRGIN ISLANDS · 7 DAYS
BVI itinerary that starts at Trellis Bay (the Tortola airport, no ferry) — White Bay, The Baths, North Sound, Haulover Bay. A perfect 7-day week, crewed.
Otros yates con tripulación que navegan las mismas aguas — de tamaño y estilo comparables.
