SAILING CATAMARAN · 57FT · BRITISH VIRGIN ISLANDS

Get Along

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FT — SAILING CATAMARAN

GUESTS

CABINS

CREW

British Virgin Islands

HOME PORT

Summer Cruising

Winter Cruising

From

$31,300

Per Week

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The Yacht

'Get Along' es un Sailing Catamaran con capacidad para 10 huéspedes, disponible para charter con tripulación con base en British Virgin Islands.

Get Along, 2020 Royal Cape Sailing Catamaran — crewed yacht charter

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Especificaciones

At a Glance

Longitud: 57 ft
Manga: 28 ft
Huéspedes: 10
Cabinas: 5
Baños: 5
Camas queen: 5
Año de construcción: 2020

From the Logbook

Our take: Get Along

Get Along is a 2023 Royal Cape 57 Catamaran that offers plenty of space and a massive flybridge with panoramic views, a fully equipped bar, and ample lounging areas for sunbathing. Accommodating up to 10 guests in five queen en-suite cabins, each with air conditioning, this yacht is perfect for larger groups seeking comfort and style. The galley-up layout ensures a bright and social atmosphere during meals and downtime.

While the Royal Cape design provides exceptional headspace and deck space for lounging, the interior feels more enclosed compared to other models, which may not appeal to all guests. However, Get Along shines with its expansive outdoor areas, ideal for taking in the Caribbean breeze.

With Captain Tim's island expertise and culinary talent, paired with Chef Peta's exceptional dining experiences, Get Along is a fantastic choice for groups looking to enjoy the Virgin Islands in comfort, luxury, and style.

Explorá Get Along

May 1, 2026 – Oct 31, 2026

Summer 2026

$31,300–$36,500 / week

Inclusive

2 guests: $31,300
3 guests: $31,950
4 guests: $32,600
5 guests: $33,250
6 guests: $33,900
7 guests: $34,550
8 guests: $35,200
9 guests: $35,850
10 guests: $36,500

Base: British Virgin Islands · Pickup: British Virgin Islands

Nov 1, 2026 – Apr 30, 2027

Winter 2026 to 2027

$35,100–$40,300 / week

Inclusive

2 guests: $35,100
3 guests: $35,750
4 guests: $36,400
5 guests: $37,050
6 guests: $37,700
7 guests: $38,350
8 guests: $39,000
9 guests: $39,650
10 guests: $40,300

Base: British Virgin Islands · Pickup: British Virgin Islands

May 1, 2027 – Oct 31, 2027

Summer 2027

$31,300–$36,500 / week

Inclusive

2 guests: $31,300
3 guests: $31,950
4 guests: $32,600
5 guests: $33,250
6 guests: $33,900
7 guests: $34,550
8 guests: $35,200
9 guests: $35,850
10 guests: $36,500

Base: British Virgin Islands · Pickup: British Virgin Islands

Rate Notes & Conditions

Cruising Area
• Virgin Islands (USVI & BVI)

Base Port
• Tortola, BVI
• Inquire for additional pick-up/drop-off available in Tortola, BVI
• USVI ports available on request (Contact us for details)

Yacht Status & Operations
• Based in Tortola, BVI
• BVI pick-up/drop-off preferred
• USVI 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

Dinning 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
• $45,000 | 2–10 guests
• Must end on or before December 26

New Year’s Week
• $52,000 | 2–10 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

Freshly prepared cuisine featuring relaxed breakfasts, flavorful midday favorites, plated dinners, sweet finishes, and cocktails crafted for life aboard. Sample menu selections are listed below and may vary based on guest preferences, provisioning, and chef creativity.

DAY BREAK

Breakfast is served with your choice of coffee or tea, juices, and fresh fruit. Bloody Marys and Mimosas available upon request.

Frittata
Choice of red pepper and spinach or the meat lover’s ham and bacon.

Fresh Coconut Chia Pudding
A healthy coconut chia pudding made with low-fat coconut milk, maple syrup, chia seeds, and vanilla. Served with a variety of fresh fruit.

Custard Croissant French Toast
Served with bourbon maple syrup, crispy bacon, and fresh fruit.

Eggs Benedict
Classic benedict of English muffin layered with ham, poached egg, and rich hollandaise sauce.

Golden Belgian Waffles
Served with crispy smoked bacon and a medley of fresh berries, finished with a drizzle of warm maple syrup.

Banana Pancakes
Sweet, house-made pancakes served with a fresh mango compote.

Gourmet Bagel Bar
An elegant spread of toasted breakfast bagels with a variety of toppings — fluffy scrambled eggs and bacon, smoked salmon with cream cheese, capers, and a touch of balsamic glaze, or prosciutto with whipped cream cheese, cherry bomb tomatoes, sliced cucumber, and spring onion.

Avocado Smash on Ciabatta
Smashed avocado on toasted ciabatta, topped with two poached eggs. Accompanied by a vibrant tomato and onion relish, finished with a garnish of fresh arugula and pomegranate seeds.

MIDDAY

Enjoy chilled water, cold beer or soft drinks, your favorite cocktail, or a glass of wine.

Spicy Asian-Style Chicken Lettuce Wraps
Chicken lettuce wraps served with fresh herbs and ponzu sauce.

Marinated Flank Steak with Chimichurri Sauce
Thinly sliced and served over stir-fried garlic green beans.

Crispy Fried Fish Tacos
Locally sourced fish served with cilantro-lime aioli, Mexican slaw, and smoky black beans.

Lobster Rolls
Fresh lobster served on toasted rolls with jalapeño salsa, drawn butter, and garden salad.

Thai Noodle Salad
Cold noodle salad with marinated pork medallions, fresh vegetables, and a drizzle of peanut-sesame dressing.

Smash Burgers
Topped with bacon-onion jam and raclette cheese, served with a side of home fries.

Romaine Caesar Salad with Blackened Chicken
Crisp romaine Caesar salad topped with blackened chicken breast and house-made croutons.

HORS D’OEUVRES

Prosciutto-Wrapped Asparagus
Tender asparagus spears wrapped in prosciutto and lightly roasted.

Leek and Mushroom Tartlets
Flaky pastry tartlets filled with sautéed leeks and mushrooms in a brandy reduction.

Mexican-Style Street Elotes
Grilled corn brushed with butter, cotija cheese, and a hint of chili-lime.

Tuna Tartare on Sesame Wonton
Fresh tuna tartare served atop a crisp sesame wonton with citrus soy drizzle.

Burrata & Heirloom Tomato Crostini
Toasted crostini topped with creamy burrata and heirloom tomatoes.

Grilled Toasty Skewers
Served alongside a refreshing chilled gazpacho.

MAIN

Enjoy your meal with wine, water, a cocktail, or the beverage of your choice.

Filet Mignon
Grilled filet with red wine reduction and mushroom-brandy sauce, served with truffle mashed potatoes and asparagus.

Lamb Lollipops
Served over roasted carrot purée, crispy Brussels sprouts, and savory au jus.

Jamaican Pork Tenderloin
Tangy, sweet, and smoky pork medallions served over pineapple rice with roasted vegetables.

Seared Scallops
Pan-seared scallops with passion fruit beurre blanc, served over Mediterranean-style couscous.

Braised Beef Short Ribs
Slow-cooked in red wine and served atop creamy polenta with roasted vegetables.

Pan-Roasted Blackened Mahi-Mahi
Served over coconut rice pilaf with mango-jalapeño salsa and fresh vegetables.

DESSERT

Salted Caramel and Chocolate Chip Cookie Sundaes
Warm cookies layered with vanilla ice cream and drizzled with caramel.

Chocolate Pots de Crème
Gianduja chocolate mousse with caramel whipped cream.

Fresh Key Lime Pie
Served with blackberry compote and whipped cream.

Vanilla Crème Brûlée
Classic custard with caramelized sugar crust.

Sticky Toffee Pudding
Rich, date-filled pudding with warm toffee sauce.

Rum Cake
Moist rum-infused cake finished with dark chocolate ganache.

Tender

14' 6" for 8ppl with 50hp outboard

Beach Games Deep Sea Fishing Fishing Gear— 2 Trolling Rods Fishing Permit— USVI only at this time Floating Mats Snorkel Gear Stand-up Paddleboards Swim Platform Tube Underwater Camera Wakeboards

Air Conditioning Water Maker BBQ Bimini Board Games Deck Shower Dining Generator Hatches— 1-2 per ca Ice Maker Internet/WiFi— Onboard WIFI Inverter Sailing Instruction Salon Stereo Smoking Allowed— No cigarettes. Cigars on aft VCR/DVD iPod/MP3

Captain Tim Montgomery — Captain

Tim Montgomery

American · English

Chef/First Mate Jessica — Chef/First Mate

Jessica

South African · English

July 2025

I cannot express to you how amazing our crew was. First, Captain Tim worked his ass off for the entire trip to ensure that things went smoothly for our families. Second, his suggestions for cool side trips were all spectacular. From our stop at the Bitter End to Water Island, his choices and suggestions made our vacation even better. Point is, Tim was legendary.

Our chef, Ashley, also amazing. Her food was top notch from our opening lunch all the way through our final breakfast together. I cannot say enough about these two.

-Brendon

February 2025

Five stars! I wish I could give more! This was our first charter yacht experience, and we enjoyed ourselves immensely—this was the most relaxed we have ever been. In a heartbeat, we would charter Adventure Us again.
The service from the crew was incredible; we could not have asked for a better crew. In fact, they swooped in and saved our trip when our first catamaran broke down. The yacht was spacious, clean, and comfortable. It was clear that the crew takes incredible care of the yacht and cares deeply for the comfort of those on board. Our cabins were cleaned, and our sheets and towels were changed regularly.
We did not use the water toys, but our fellow travelers did and seemed to enjoy themselves. The diving was also, from what we heard, incredible, and Tim was able to take us to some really neat coves. The meals were incredible! There was such attention to detail, and each night was themed. It was clear that Peta cared deeply about ensuring that dietary restrictions were accommodated, and each meal was fresh, delicious, and inventive. The ravioli night, Mediterranean lunch, and chicken risotto were my favorites!
I cannot compliment this captain and mate enough. They were kind, fun, and entertaining. They took over for our other crew when our yacht broke down and literally saved our trip. They created a fun and inviting environment on the ship, ensuring that we all had the time of our lives. They were courteous, helpful, attentive, and knowledgeable. They did everything in their power to create an incredible vacation for us. We felt so welcomed and connected to Tim and Peta and would love to travel with them again!
Thank you for such a wonderful experience. We are so grateful that Tim and Peta were our crew. They greeted us, at every turn, with a smile and a warmth that made the yacht feel like home.
— Jessica and Cory

March 2024

Our planning for our charter began 2 years prior, where I was planning for my wife’s 50th birthday! As huge Kenny Chesney fans, we dubbed this her “50th Bar at the End of the World Tour”! I had explained to Derek how we wanted to visit some the highlights we had heard about on No Shoes Radio and charted a course that allowed us to do exactly that! We went from St Thomas, to spend the evening in St John, to Norman Island where we hiked the island, jumped off the top deck of Willy T’s with both Derek & Peta and ended the day watching the Super Bowl with the crew at The Pirates Bight! From there, we sailed to Peter Island, tied up to the shore for a relaxing day of snorkeling, another hike and an awesome meal highlighted by a gorgeous sunset. We hung out on the boat through the evening taking in all the stars you can’t see in the city or suburbs! The next day, we sailed up to Virgin Gorda, swam ashore, Peta and our group hiked to the baths and took in the amazing sites not seen anywhere else! We then sailed to the other side of the island to the Bitter End Yacht Club for lunch, met Drake the Rum Runner dog back on the Get Along for Happy Hour and then on to Saba Rock for an amazing dinner! The next morning, it was on to Anegada where we rented vehicles to cruise the island. Lunch at Tipsy’s, snorkeling at Loblolly Bay and then back to the boat to get cleaned up for Valentine’s Day dinner at the Lobster Trap! After that, we went to probably my favorite place of the trip, Jost Van Dyke! Another swim to shore brought us to the Soggy Dollar for a Painkiller, a great lunch at Hendo’s Hideout before ending the day at Ivan’s! After dinner on the boat we went to Foxy’s and Corsair’s for “dessert” before we headed back to US waters the next day. The next morning we arrived at St John’s, checked back into the States and then spent the day on the island shopping, bar hopping and finished with a final dinner at the Longboard to reflect on an awesome week with the crew! All in all it was an amazing week, an awesome crew who took care of our every need and an experience we will not forget anytime soon! – Thanks Derek, Paula and Peta!

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