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
Fruit Platter, Greek Yogurt, Granola & Honey
Served with scrambled eggs, smoked salmon, and cream cheese bagels.
Fruit Salad & Mango Chia Pudding Pots
Served with poached eggs, smashed avocado, bacon, and arugula on toast.
Melon Fruit Kebabs, Overnight Oat Pots with Berries, Yogurt & Honey
Served with Turkish breakfast eggs, toast, and harissa cherry tomatoes.
Sliced Fruit, Granola, Greek Yogurt & Honey Pots
Served with green smoothies and breakfast egg muffins with bacon, cheese, cherry tomatoes, and peppers with toast.
Fruit Salad, Cereal, Greek Yogurt & Honey
Served with banana muffins and shakshuka with crusty bread.
Fruit Platter & Strawberry Cheesecake Overnight Oats
Served with Mediterranean omelets with bacon, feta, peppers, and cherry tomatoes.
Sliced Fruit & Breakfast Smoothie
Served with pancake stacks, bacon, maple syrup, and blueberries.
Fruit Platter, Granola, Greek Yogurt & Honey
Served with English breakfast of fried eggs, bacon, mushrooms, tomatoes, and fried potatoes with toast.
Coconut Chicken Salad
Served with a honey soy ginger dressing, crispy peanuts, and rosemary cherry tomato focaccia.
Teriyaki Tuna Poke Bowls
With rainbow vegetables, sushi rice, crispy onions, and sriracha mayo sauce.
BBQ Ribs
Served with Greek salad and beer bread.
Taco Tuesday
Chili beef tacos with Mexican salsa, diced avocado, and sour cream.
Broccoli & Chili Steak Salad
Served with satay dressing and fresh bread.
Slow-Cooked Greek Souvlaki Wraps
With tzatziki, shredded lettuce, red onion, feta, and tomatoes.
Red Snapper
Baked with feta, cherry tomatoes, olives, lemon, and red onion. Served with garlic lemon couscous and broccoli, red pepper, and pine nut salad.
Beef Burgers
Served with sweet potato fries.
Coconut Shrimp
Served with sweet chili sauce.
Ceviche
Served with pineapple salsa and tortillas.
Loaded Nachos
Served with guacamole, salsa, and sour cream.
Buffalo Chicken Wings
Served with celery and blue cheese dipping sauce.
Rice Paper Rolls
Served with sweet chili and soy dipping sauce.
Mediterranean Cold Meat & Cheese Board
A selection of cured meats and cheeses.
Mini Pulled Pork Sliders
Caprese Bruschetta
Diced tomato, mozzarella, and basil.
Grilled Mahi-Mahi with Caprese Stacks Starter
Fresh caprese stacks finished with balsamic glaze, followed by grilled mahi-mahi seasoned with jerk spices and served with lemon butter citrus sauce, coconut savory rice, and seasonal vegetables.
Ribeye Steak with Phyllo Brie, Thyme & Honey Tarts Starter
Flaky phyllo pastry filled with brie, thyme, and honey, followed by ribeye steak served with brandy mushroom sauce, butternut and carrot purée, rosemary roasted potatoes, and asparagus.
Catch of the Day with Tomato & Red Pepper Soup Starter
Tomato and red pepper soup served with crispy croutons, followed by catch of the day with Asian chopped salad and baby potatoes in garlic butter with parsley.
Pork Tenderloin with Mushrooms Stuffed with Onion Ricotta Starter
Mushrooms stuffed with onion ricotta on a bed of arugula, followed by pork tenderloin served with mustard sauce, mashed potatoes, and fresh green beans.
Chicken Thai Curry with Asian-Style Mussels Starter
Asian-style mussels served with crusty bread, followed by chicken Thai curry with jasmine rice.
Prawn & Lobster Linguine with Aubergine, Tomato & Mozzarella Stacks Starter
Layered aubergine, tomato, and mozzarella, followed by prawn and lobster linguine served with lemon garlic butter sauce, grated parmesan, and a green side salad.
Greek Lemon Chicken with Prawn Saganaki Starter
Prawn saganaki served with crusty bread, followed by Greek lemon chicken served with roasted potatoes and a medley of Mediterranean vegetables.
Tomato Risotto with Watermelon & Feta Salad Starter
Watermelon and feta salad finished with balsamic dressing, followed by tomato risotto served with lemon ricotta stuffed chicken breast and fresh broccoli.
Bailey’s Crème Brûlée
Classic crème brûlée infused with Bailey’s.
Strawberry Fool
Light cream dessert layered with fresh strawberries.
Key Lime Pie
Classic key lime pie with a bright citrus finish.
Grilled Pineapple in Rum
Served with homemade ice cream.
Mango Royale
Creamy mango dessert served chilled.
Tiramisu
Classic layered dessert with coffee-soaked ladyfingers and mascarpone cream.
Greek Yogurt Surprise
Greek yogurt dessert finished with a sweet surprise.
Malva Pudding
Served with ice cream or custard.
Painkiller
Green Iguana
Paloma with Fresh Lime
Strawberry Margarita
Lychee Mai Tai
Aperol Spritz
Piña Colada
Bozzie’s Famous Vodka Rock-Shandy.
Tender
15' RIB center console, for 7ppl with a 70hp outboard
Captain
Dave “Bozzie” Bosman
South African · English
Chef/First Mate
Kerry "Kez" Dickinson
South African · English
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.