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
United States
60
FT — SAILING CATAMARAN
6
GUESTS
3
CABINS
2
CREW
Summer Cruising
Winter Cruising
From
$26,000
Per Week
73 reseñas73 reseñas
The Yacht
Especificaciones
From the Logbook
Euphoria is a luxurious Sunreef sailing catamaran accommodating up to 6 guests, making it an excellent choice for an elegant getaway in the British Virgin Islands. Featuring 3 queen cabins, including a larger master suite with private en-suite baths, this yacht offers an exceptional level of comfort. The galley-down layout creates a spacious salon ideal for lounging, complemented by an expansive aft deck for alfresco dining.
Euphoria's standout feature is its large flybridge, perfect for relaxing, taking in stunning Caribbean views, or enjoying cocktails. Despite being an older Sunreef model, it boasts refined finishes and a modern feel, surpassing other yachts in its class.
Led by the experienced Captain Thomas and Chef Johann, who brings fine dining expertise with a Caribbean twist, Euphoria combines impeccable service with luxurious amenities. For those seeking both relaxation and adventure, this yacht provides an unforgettable charter experience.
Explorá Euphoria
Nov 1, 2026 – Apr 30, 2027
$27,500–$29,500 / week
Base: St Thomas USVI · Pickup: Red Hook, St. Thomas, USVI
May 1, 2027 – Oct 31, 2027
$27,500–$29,500 / week
Base: St Thomas USVI · Pickup: Red Hook, St. Thomas, USVI
Nov 1, 2027 – Apr 30, 2028
$27,500–$29,500 / week
Base: St Thomas USVI · Pickup: Red Hook, St. Thomas, USVI
Cruising Area
• Virgin Islands (USVI & BVI)
Base Port
• Yacht Haven Grande (YHG) – St. Thomas, USVI
• Additional pick-up/drop-off available at American Yacht Harbor (AYH), St. Thomas
• BVI ports available on request (Contact us for details)
Yacht Status & Operations
• Based in St. Thomas, USVI
• STT-Foreign Based Restricted
• USVI pick-up/drop-off preferred
• BVI pick-ups/drop-offs accepted with advance approval
Customs Fees & Cruising Permits
• Included
Rates & Terms
Minimum charter nights
• 5-night minimum
• Shorter charters considered on request
Short-Term Charter Rate Calculations
• 6 nights = weekly rate ÷ 7 × 6
• 5 nights or less = weekly rate ÷ 6 × number of nights
Sleep Aboard Option
Enjoy a relaxed evening onboard before your charter begins.
• Offered at 50% of the daily rate
• Boarding available after 4:00 PM
• Includes snacks, welcome cocktails & continental breakfast
• Dinner ashore at guest expense
• Excludes Christmas & New Year’s weeks
Dining Options – The number of meals listed are based on a 7 night charter
Full-Board Plan – Great for guests who want a fully onboard culinary experience
• 7 breakfasts, 7 lunches & 7 dinners onboard
• Standard plan included in your charter rate
Half-Board Plan – Ideal for guests who enjoy dining ashore
• 7 breakfasts, 4 lunches & 3 dinners onboard
• 3 lunches & 4 dinners ashore (guest expense)
• $150 per person discount
Local Fare Meal Plan – A taste of Caribbean cuisine
• 7 breakfasts, 5 lunches & 6 dinners onboard
• 2 lunches & 1 dinner ashore (guest expense)
• $75 per person discount
Holiday Rates 2026 / 2027 Season
Holiday season pricing is full-board only, 7 nights
Christmas Week
• $32,000 | 2–6 guests
• Must end on or before December 26
New Year’s Week
• $35,000 | 2–6 guests
• May not start prior to December 27
Important Notes
• Charter waiver required in addition to standard contract
• Please inquire for BVI port availability due to annual limit
Allergies and dietary needs, including gluten-free, vegetarian and kids’ menus, are planned into the week before guests board.
Eggs Benedict
Poached eggs on toasted muffins with ham or smoked salmon, topped with Clara’s lemon, Greek yoghurt and smoked paprika sauce with fresh dill.
French Toast & Berries
Thick-cut golden toast, fresh berries, berry coulis and whipped mascarpone.
Tropical Fruit Boat
Mango, papaya, kiwi and berries in a fresh pineapple, with passion fruit and mint syrup.
Papaya Granola Bowl
Greek yoghurt, homemade granola and strawberries with a honey-lime drizzle.
Shakshuka
Eggs baked in red pepper and tomato sauce, finished with feta and green herb yoghurt.
Mediterranean Breakfast Table
Eggs to order, Serrano ham, Manchego and pan con tomate with olive oil.
Avocado & Smoked Salmon Toast
Poached egg, pickled red onion and lemon-dill crème fraîche.
Banana Pancakes
Toasted coconut, with salted caramel or local honey.
Banana Bread
Baked aboard and served warm with whipped honey butter.
Crunchy Chicken Bowl
Panko chicken over rice with mango, edamame, red cabbage and avocado, finished with spicy honey-sesame sauce.
Yellowfin Tuna Bowl
Local tuna, avocado, orange and pickled red onion with a citrus-soy dressing.
Avocado & Prawn Salad
Grilled prawns, crisp greens, cherry tomatoes and croutons with honey-mustard vinaigrette.
Chicken, Chickpea & Beetroot Salad
Grilled chicken and roasted chickpeas with lemon-tahini yoghurt.
Rainbow Tabbouleh
Fresh herbs, tomato, cucumber, pomegranate and almonds with lemon-mint dressing.
Gazpacho & Tortilla de Patatas
Chilled Andalusian gazpacho with a classic Spanish potato omelette and garlic aioli.
Paella at Anchor
Chicken and garden vegetables with saffron and a crisp socarrat crust, served with fresh lemon.
Pizza Night
Dough made aboard and fired in two minutes, with chilli and garlic oils. The Captain takes the peel.
Tuna Tartare
Hand-cut yellowfin over avocado with citrus-soy and wasabi cream.
Burrata & Grilled Peaches
Creamy burrata with grilled peaches or ripe island mango, basil and aged balsamic.
Spanish Croquetas
Golden and creamy inside, filled with ham or slow-cooked meat in béchamel, with lemon aioli.
Patatas Bravas
Crispy fried potatoes with spicy brava sauce and garlic aioli.
Gambas al Ajillo
Prawns sizzled in garlic, chilli and olive oil, with bread to mop up the pan.
Stuffed Piquillo Peppers
Sweet roasted peppers filled with goat cheese and herbs, on romesco sauce.
Pan con Tomate & Jamón
Toasted country bread, ripe tomato, cured ham and olive oil.
Aperitif Board
Cured meats, aged cheeses, olives, almonds and fruit with fig jam and honey.
Sundowner Spread
Classic and beetroot hummus, guacamole and crudités for the cockpit.
Catch of the Day
Grilled local mahi-mahi or wahoo with saffron rice, charred peppers and mango-citrus salsa.
Whole Local Snapper
Roasted with lemon, garlic and herbs, plated for the table with crushed potatoes and salsa verde.
Herb & Lemon Crusted Salmon
Creamy mashed potatoes and asparagus with lemon-caper butter.
Grilled Caribbean Lobster
Split tails with grilled corn, roasted vegetables and garlic-herb butter.
Duck Magret
Pink-roasted duck breast over softened onions with a red wine and orange reduction.
Aged Entrecôte
Panadera potatoes, roasted fennel and chimichurri.
Herb Roast Chicken
Lemon, garlic and thyme over golden potatoes and cherry tomatoes, with its own pan jus.
Slow-Cooked Pork Ribs
Braised until falling off the bone, with a smoky tomato glaze.
Arroz Meloso
Creamy Spanish rice with secreto pork and wild mushrooms, slow-cooked in the pot and served at the table.
Berries & Cream
Fresh berries over whipped cream, one glass for every guest, with mint and berry coulis.
Tiramisu
Espresso-soaked ladyfingers, mascarpone and cocoa, the Italian way.
Crema Catalana
Spain’s citrus and cinnamon custard under a crackling caramel top.
Apple Tart
Thin-sliced apples on crisp puff pastry with butter, sugar and cinnamon, warm from the oven.
Flourless Chocolate Cake
Rich and gluten-free, with raspberry coulis; birthday candles on request.
Lemon & Watermelon Sorbet
Light and icy for the hottest evenings, with fresh mint syrup.
Homemade Cookies
Warm from the oven for night sails and stargazing, with a chocolate dip.
Passion Fruit Panna Cotta
Silky vanilla cream under a tart passion fruit coulis.
Key Lime Pie
Tangy lime filling on a buttery biscuit base, with Chantilly cream.
Coconut Bread Pudding
A Virgin Islands favourite, served warm with rum caramel sauce.
Cheesecake
Creamy no-bake cheesecake on a buttery biscuit base, with fresh berry coulis.
Warm Brownie
Fudgy and baked aboard, with vanilla ice cream and hot chocolate sauce.
ALCOHOLIC
Painkiller · Caribbean Rum Punch · Mojito · Daiquiri (mango, strawberry or passion fruit) · Margarita · Paloma · Aperol Spritz · Moscow Mule · Espresso Martini · Bloody Mary
NON-ALCOHOLIC
San Francisco (orange, pineapple, peach and grenadine) · Fresh mint lemonade · Tropical fruit smoothies · Fresh juices · Iced hibiscus tea · Coffee made to order
Tender
15' RIB center console, for 7ppl with a 70hp outboard
Captain
Jorge Rodríguez
Spanish · EngliSpanish · English
Chef/First Mate
Clara Paredes
Paraguayan · Italian · Spanish
Our new friends Bozzie & Kez —
This trip has been all about coming full circle in my Caribbean story and sharing this special place with my family. Poetic that we would meet such great people about to embark on their own Caribbean journey.
I'm truly grateful that our paths crossed. I couldn't have imagined two better spirits to share our journey with.
Bringing Chloe and Miller and Heather here meant everything to me and it was fantastic!
Thank you Bozzie.
Thank you Kez.
Thank you!
Euphoria!
Hick, Heather, Chloe, Miller ❤️
BVI 2026
P.S. Best poke bowl ever!
Favorite Bozzie sayings:
A bit sharkeee
A bit swellee
A bit bloweee
"Good morning" (huge smile on his face)
"It's a bit terrible today!"
07 / Semanas disponibles
Cruising Grounds
Sample Itineraries
Otros yates con tripulación que navegan las mismas aguas — de tamaño y estilo comparables.