Halcyon

Temporada	2 Guests	3 Guests	4 Guests	5 Guests	6 Guests	7 Guests	8 Guests
Summer 2025	$70,000	$70,000	$70,000	$70,000	$70,000	$70,000	$70,000
Winter 2025 to 2026	$90,000	$90,000	$92,000	$94,000	$96,000	$98,000	$100,000
Summer 2026	$70,000	$70,000	$70,000	$70,000	$70,000	$70,000	$70,000
Winter 2026 to 2027	$90,000	$90,000	$92,000	$94,000	$96,000	$98,000	$100,000

SAMPLE MENU

Day 1

Welcome Spread & Dinner

Charcuterie board, fruits, veggies, etc

Tropical mixed greens salad

Blackened Mahi Mahi topped with avocado smash with balsamic roasted

brussels sprouts and sweet potato wedges

Dessert

Key Lime pie

Day 2

Breakfast

Baked German pancake served with sausage and fresh fruit

Lunch

Grilled shrimp veggie kebab wraps served with chips and fruit

Dinner

Bufala mozzarella with tomato and red onion salad with balsamic drizzle

Filet Mignon with caramelized onions

Grilled lemon asparagus and hassleback baked potato

Dessert

Assortment of fresh fruit and gourmet cheeses Day 3

Breakfast

Greek Yogurt Parfait Bar- granola, honey, fresh and dried fruits

Lunch

Mediterranean kale salads with shredded chicken, sun-dried tomato, feta,

scallion, artichoke and chickpeas

Dinner

Watermelon Feta Balsamic salad

Grilled marinated local fish on pineapple planks topped with salsa served with

grilled zucchini and roasted potatoes

Dessert

Plantain bananas foster served over vanilla ice cream

Day 4

Breakfast

Scrambled eggs with maple glazed bacon, breakfast potatoes, and fresh fruit

Lunch

Fresh guacamole & homemade salsa with chips

Mahi Mahi fish tacos on corn tortillas w/ cabbage, pickled onion, queso,

served with black beans

Dinner

Grilled Caribbean Lobster served with grilled squash and yucca in garlic sauce

Dessert

Brownie crumble ice cream sundaesDay 5

Breakfast

Build Your Own Toast Bar- avocado toast with sunny side eggs and honey

whipped ricotta toast

Lunch

Tropical spinach salad topped with fruit, vegetables, and sautéed shrimp

served with fried sweet plantains

Dinner

Cucumber yogurt sauce with freshly baked pita chips, Watermelon feta salad

Lamb chops with sauté spinach and lemon potatoes

Dessert

NY Style cheesecake topped with fruit and caramel drizzle

Day 6

Breakfast

Pastry filled quiches- veggie and meat with cheese options

Lunch

Mediterranean pasta salad with chicken, feta, and veggies in a lemon dressing

Dinner

Ginger-soy glazed tuna steaks with peppers, onions served with scallion rice

Day 7

Send Off Breakfast

Breakfast sandwiches and fresh fruit


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• TENDER: Yes, 80 HP engine, with room for 8
• Water skis for adults
• Water skis for kids
• Jet ski
• Wave runner
• Kneeboard
• Standup paddleboards
• Snorkeling gear
• Inflatable tube
• Wakeboard
• 2-person kayak
• Seabob
• Fishing Gear

Resumen de buceo

Detalles de precios de buceo

Captain Adam Grant
Passionate Captain & Experienced Dive Instructor
With a decade of navigating the world's waters, Captain Adam Grant brings an unparalleled wealth of expertise and a contagious enthusiasm for the sea. His maritime journey has taken him across diverse landscapes, from the azure waters of Greece and the Caribbean to the captivating coasts of Central America and Sweden.

Experience & Versatility
Adam's diverse background spans various roles within the maritime industry. As a seasoned charter captain, commercial captain on dive, fishing, and marine surveying boats, he has honed his skills in managing and navigating a wide array of vessels, each with its unique demands and challenges. His proficiency and adaptability in different maritime settings stand testament to his versatile expertise.

Dive Instruction & Technical Aptitude
Beyond the helm, Adam is also a proficient dive instructor, boasting five years of guiding and teaching experience beneath the waves. His dedication to imparting his deep love for the ocean extends beyond sailing; he fosters a deep appreciation for marine life and ecosystems through his insightful instruction.

Mechanical Proficiency & Boat Yard Experience
Adam's foundation in the industry goes beyond steering vessels. He apprenticed as a technician in a boat yard, cultivating a robust mechanical background. This hands-on experience provides him with a keen understanding of the intricacies of boats, ensuring not just smooth sailing but also adept handling of any mechanical challenges that might arise.

Commitment to Service Excellence
What truly sets Captain Grant apart is his unwavering commitment to service excellence. His focus on providing exceptional experiences, coupled with his innate hospitality, ensures every charter with him is nothing short of extraordinary. Whether it's creating bespoke dive adventures or tailoring fishing expeditions, Adam's dedication to personalized, top-tier service is unmatched.
For Captain Adam Grant, every voyage is an opportunity to share his passion for the sea, offer unparalleled experiences, and forge lasting memories. With a combination of expertise, a welcoming demeanor, and an unwavering commitment to service, he invites you to embark on a journey of discovery and delight on the open waters.

Chef Rachael
Originally from California, Rachael is a dedicated yacht chef with a strong passion for creating exceptional food experiences and continually refining her craft. After transitioning from a successful career as a nanny and private household chef, she pursued her culinary ambitions full-time within the yachting industry, bringing with her a natural talent for hospitality, organization, and anticipating guest needs.

To strengthen her professional foundation, she completed the prestigious Ashburton Chefs Academy Yacht Chef Cooking Course, where she developed advanced skills in provisioning, menu development, dietary accommodations, time management, and efficient high-level galley operations. Her hands-on experience living and working abroad in Spain and Costa Rica further broadened her culinary perspective, deepened her appreciation for global cuisine, and strengthened her ability to adapt seamlessly to new environments.

She is known for being flexible, calm under pressure, and highly attentive to guest preferences, creating bespoke menus that range from wellness-focused cuisine to elevated comfort dishes and elegant entertaining. With a genuine love for cooking and a constant drive to grow, Rachael brings energy, versatility, and professionalism to every vessel she joins.

Outside the galley, she enjoys surfing, hiking, running, and hosting memorable dinner parties.

Stew Hannah
Originally from North Carolina, Hannah relocated to the BVI in 2021, where she quickly discovered her passion for yachting. She began her career with day charters before transitioning into term charters, where she refined her ability to deliver warm, attentive service and create truly memorable guest experiences.

Since then, her yachting journey has taken her far beyond the BVI, including a season in Italy, a crossing from Florida to the BVI, multiple down-island passages, and an open-water passage from the Azores to Gibraltar.

When she’s not on the water, Hannah enjoys horseback riding, hot yoga, trying her hand at water sports, and rescuing stray animals.

First Mate Luke
Luke fell into yachting while on a trip through South East Asia. With a background in diving and guiding marine adventure tours, he found himself swinging from halyards aboard a classic sailing yacht cruising the Thai islands, and eventually other remote corners of the world. His love for the ocean has kept him in the game, and he’s often seen doing the same things in his free time that he gets paid to do! Luke has lived on 5 continents and brings a fun and diverse background to yachting. When he’s not floating you can find him riding adventure bikes, surfing, or exploring underwater caves.