60
FT — POWER CATAMARAN
6
GUESTS
3
CABINS
2
CREW
BVI
HOME PORT
From
$40,000
Per Week
17 reseñas17 reseñas
The Yacht
'INDIGO ' es un Power Catamaran con capacidad para 6 huéspedes, disponible para charter con tripulación con base en BVI.
INDIGO Description and Charter Summary Information
The NEW 2024 Indigo, a PC60 luxury power catamaran, impresses with its on-deck master and air-conditioned flybridge, making it a favored option among guests seeking luxury. It excels in elegance, stability, and efficiency, positioning itself as a leading choice for those desiring a lavish cruising experience.
Especificaciones
At a Glance
- Longitud
- 60 ft
- Manga
- 25 ft
- Huéspedes
- 6
- Cabinas
- 3
- Baños
- 3
- Camas king
- 2
- Camas queen
- 1
- Cabinas twin
- 1
- Año de construcción
- 2024
Información del yate
Detalles adicionales del yate, incluyendo amenities y equipamiento estándar para INDIGO
Embárcate y explorá INDIGO
| Temporada | 2 Guests | 3 Guests | 4 Guests | 5 Guests | 6 Guests |
|---|---|---|---|---|---|
| Winter 2025 to 2026 | $40,000 | $41,500 | $43,000 | $44,500 | $46,000 |
| Summer 2026 | $40,000 | $41,500 | $43,000 | $44,500 | $46,000 |
| Winter 2026 to 2027 | $40,000 | $41,500 | $43,000 | $44,500 | $46,000 |
From the Galley of Chef Tara
Day 1
Breakfast- smoked salmon platter with freshly baked croissants
Lunch- charcuterie platters
Appetizers - stuffed Mushrooms
Starter- blue cheese panna Cotta with port balsamic poach pears
Dinner- pan seared scallops and chorizo served over a spring veg and champagne risotto
Desert-chocolate lava cake with mango sorbet
Day. 2
Breakfast- chocolate chip pancakes
Lunch- caprese salad with home made bread
Appetizers - lobster samosas
Starter- shrimp and wild mushroom bouchée
Dinner- pan seared duck with a port and red current reduction
Desert- baileys creme brûlée with white chocolate biscotti
Day 3
Breakfast- pain chocolate & chia seed pudding
Lunch- Moule’s Mariniere
Appetizers - shrimp toast
Starter- baked Brie with homemade cranberry and port compote
Dinner-pan seared sea bass over black squid ink pasta over a roasted red pepper sauce
Desert-raspberry and lemon Mille-feuille
Day 4
Breakfast- avocado baked eggs
Lunch- goats cheese and roasted pepper baskets
Appetizers - beetroot hummus platter
Starter- tuna tartara
Dinner- pan seared mahi-mahi in a white wine tomato and basil sauce
Desert- key lime pie
Day 5
Breakfast- yogurt parfait & raisin swirls
Lunch- crab and avocado salad
Appetizers - cheese scones with vintage cheddar and port cranberry compote
Starter- butternut squash soup
Dinner- rack of lamb over blue cheese polenta and balsamic pomegranate reduction
Desert- strawberry cheesecake ice cream bomb
Day 6
Breakfast- overnight soaked oats & Banana Bread
Lunch- Caesar salad with BBQ shrimp
Appetizers - crispy crab and ginger dumplings
Starter- foie gras on homemade brioche with fig compote
Dinner- Bouillabaisse with crunchy bread
Desert- light non baked cheese cake with a summer berry compote
Day 7
Breakfast- smoked salmon eggs Benedict
Lunch- sushi grade tuna nicole’s salad
Appetizers - truffle popcorn
Starter-beetroot and vodka cured kingfish
Dinner- Fillet of Beef Wellington
Desert-rich chocolate truffle tower with raspberry gelato
- TENDER: 14ft Walker Bay, 70 HP engine
- Water skis for adults
- Kneeboard
- 2 standup paddleboards
- Snorkeling gear
- Inflatable tube
- Wakeboard
- Sea scooter
- Fishing Gear
- Underwater camera/video
Captain Matt, an RYA/MCA certified Yachtmaster, boasts over 15 years of professional sailing across Australia, Italy, the UK, and the BVI. His journey includes a two-year tenure as a charter skipper in Italy's southern waters, where he led a diverse array of boats and groups.
Prior to his transition to private crewed yachts, Matt imparted his knowledge as an RYA & ASA sailing instructor in the BVI, focusing on beginner to intermediate courses. His role as Sunsail's flotilla skipper saw him navigating up to fifteen boats through the islands' serene waters. Passionate about sailing, Matt thrives on the camaraderie with guests, the thrill of new challenges, and the joy of discovering novel locales and cultures.
A professional chef, Tara spent two years at one of London's top catering colleges, and 10 years working in some top restaurants and hotels in London. Wanting to travel she became a diving instructor and started exploring the world, including spending 7 years on Grand Cayman as a diving instructor and underwater videographer. In her free time, she set up her own company, catering for cocktail parties and small business lunches. Here is where she combined her two passions: cooking and the ocean.
In 2010, Tara's journey brought her to the BVI, where she served as the chef aboard a 105-foot trimaran, navigating the Caribbean waters and delighting up to 20 guests with her culinary creations. Her impeccable organization skills were key to satisfying the appetites of 27 people daily. With her extensive training, Tara adeptly tailors her menu to accommodate any dietary needs, continually crafting innovative dishes to offer an unforgettable dining experience to her guests.
In 2012, Matt and Tara united as a dynamic Captain and Chef duo, committed to providing top-notch charter experiences in the stunning British Virgin Islands. Their collaboration has set a high standard for sailing adventures, blending expert navigation with exquisite culinary delights, all set against the backdrop of the BVI's breathtaking scenery.
March 2026
We had such an amazing week - all thanks to you two! A week full of beachen, snorkeling, diving, floating & Beach bar hopping was unforgettable! we are so happy we got to spend a week with you two & hope to see you again soon!
💘K, R, M & K
PS - If I can convince Robert to Honeymoon here, we will have to meet up for a drink 🍸
08 / Availability