Nov 1, 2026 – Apr 30, 2027

Winter 2026-2027

$59,500 / week

Inclusive

8 guests: $59,500

Base: Tortola - Nanny Cay · Pickup: Tortola - Nanny Cay

May 1, 2027 – Oct 31, 2027

Summer 2027

$59,500 / week

Inclusive

8 guests: $59,500

Base: Tortola - Nanny Cay · Pickup: Tortola - Nanny Cay

Rate Notes & Conditions

Christmas week or New Years week:
Up to 8 guests: US$65,500

A sampler from Chef Juan's galley aboard

Isabella 2

Breakfast

A RELAXED BEGINNING TO EACH DAY

Lemon Ricotta Pancakes

Blueberry compote | Vanilla mascarpone | Pure maple syrup

Classic Eggs Benedict

Poached eggs | Canadian bacon | English muffin | Lemon hollandaise

Chilaquiles Verdes

Salsa verde | Two eggs | Avocado | Cotija | Pickled red onion

Smoked Salmon & Avocado Toast

Sourdough | Soft egg | Capers | Pickled shallot | Fresh dill

Brioche French Toast

Caramelized banana | Seasonal berries | Vanilla mascarpone | Maple syrup

Steak & Eggs

Grilled beef tenderloin | Farm eggs | Crispy breakfast potatoes | Chimichurri

Lobster Eggs Royale

Butter-poached lobster | Poached eggs | Toasted brioche | Hollandaise

Each morning also features seasonal tropical fruit, Greek yogurt, house granola, freshly baked pastries and

breads, fresh juices, espresso, coffee and tea.

Lunch

FRESH, GENEROUS AND MADE FOR THE MOMENT

Caribbean Lobster Rolls

Toasted brioche | Lemon-chive aioli | Avocado | Sea-salt fries

Blackened Local Fish Tacos

Avocado crema | Mango salsa | Cabbage slaw | Fresh lime

Grilled Shrimp & Avocado Salad

Mixed greens | Heirloom tomatoes | Sweet corn | Citrus vinaigrette

Seared Yellowfin Tuna

Sesame | Cucumber | Edamame | Pickled ginger | Ginger-soy dressing

Grilled Chicken Caesar

Romaine hearts | Parmigiano Reggiano | Sourdough croutons | House Caesar dressing

Mediterranean Grilled Octopus

Fingerling potatoes | Tomato confit | Fresh herbs | Chimichurri

Tropical Snapper Ceviche

Lobster Linguine

Caribbean lobster | Lemon | White wine | Cherry tomatoes | Fresh herbs

Prime Beef Burger

Aged cheddar | Caramelized onion | Truffle aioli | Sea-salt fries

Lobster & Burrata Salad

Heirloom tomatoes | Basil | Fennel | Citrus | Extra-virgin olive oil

Brazilian Seafood Moqueca

Grilled Mahi-Mahi

Charred corn | Tomato | Seasonal greens | Citrus-herb vinaigrette

From the Grill

Prime beef sliders | Grilled local catch | Sweet corn | Market salad | Truffle fries

Crispy Calamari

Chili | Fresh lime | Herb aioli

Sunset Cocktails & Canapés

SMALL BITES FOR GOLDEN HOUR

Jumbo Shrimp Cocktail

House cocktail sauce | Fresh lemon

Tuna Tartare

Avocado | Sesame crisp

Mini Beef Tenderloin Crostini

Horseradish cream | Caramelized onion

Truffle Arancini

Parmigiano Reggiano

Lobster Tostadas

Avocado | Jalapeño | Lime

Mini Crab Cakes

Lemon aioli | Microgreens

Spicy Tuna Crispy Rice

Sesame | Scallion

Burrata Crostini

Prosciutto | Tomato | Basil

Conch Fritters

Fresh lime aioli

Fresh Oysters

Champagne mignonette

Beef Tartare

Potato crisp | Capers | Dijon

Crispy Coconut Shrimp

Sweet chili | Passion fruit

Artisan Cheese & Charcuterie

Prosciutto | Aged cheeses | Seasonal fruit | Marinated olives | House bread

Dinner

ELEGANT THREE-COURSE EVENINGS

DINNER I | WELCOME TO THE ISLANDS

Jumbo Lump Crab Cake

Sweet corn | Avocado | Citrus aioli

Pan-Seared Local Snapper

Sweet corn velouté | Crispy potato | Seasonal greens | Citrus beurre blanc

Key Lime Tart

Toasted coconut | Vanilla Chantilly

DINNER II | CONTEMPORARY STEAKHOUSE

Classic Wedge Salad

Baby iceberg | Heirloom tomato | Crispy bacon | Blue cheese dressing

Center-Cut Beef Tenderloin

Truffle potato purée | Asparagus | Roasted shallot | Red wine jus

Warm Chocolate Cake

Vanilla bean ice cream | Salted caramel

DINNER III | COASTAL MEDITERRANEAN

Burrata

Heirloom tomatoes | Basil oil | Aged balsamic | Sea salt

Herb-Crusted Rack of Lamb

Potato gratin | Baby vegetables | Rosemary jus

Pistachio Panna Cotta

Raspberry | White chocolate | Pistachio praline

DINNER IV | LATIN & CARIBBEAN

Yellowfin Tuna Ceviche

Avocado | Cucumber | Serrano | Cilantro | Fresh lime

Slow-Braised Beef Short Rib

Sweet potato purée | Charred vegetables | Mole jus

Tres Leches

Dulce de leche | Fresh berries | Vanilla cream

DINNER V | PACIFIC & ASIAN INFLUENCES

Seared Scallops

Cauliflower purée | Yuzu | Sesame | Crispy shallot

Miso-Glazed Black Cod

Coconut rice | Bok choy | Shiitake | Ginger-miso broth

Coconut Crème Brûlée

Passion fruit | Sesame tuile

DINNER VI | CARIBBEAN ELEGANCE

Citrus Butter-Poached Lobster

Sweet corn | Fingerling potatoes | Citrus beurre blanc

Crispy-Skin Local Fish

Plantain purée | Market vegetables | Spiced coconut sauce

Vanilla Bean Cheesecake

Macerated berries | Graham crumble

FAREWELL DINNER

Yellowfin Tuna Tartare

Avocado | Ponzu | Sesame crisp

Surf & Turf

Center-cut beef tenderloin | Butter-poached Caribbean lobster | Potato mille-feuille | Charred broccolini | Red wine jus

Passion Fruit Pavlova

Mango | Fresh berries | Vanilla Chantilly | Passion fruit curd

PERSONALLY CURATED FOR EVERY CHARTER

This menu is a sample of the dining experience aboard Isabella II. Every charter menu is designed around

our guests' preferences, dietary requirements, special occasion

Air Conditioning Water Maker

ISABELLA 2 is captained by Bogdan Buse, a Romanian who's been chartering the BVI for several years. He's joined by Chef Juan Ramirez, also a veteran of BVI chartering, and Mate/Stewardess Isabelle Demeo.

Bogdan, better known as Bibo, grew up in Romania and spent six years serving as an officer in the Romanian Armed Forces. That experience shaped his calm, steady approach, strong leadership skills, and ability to stay cool under pressure – all qualities that serve him well as a captain.

In 2021, Bibo made the move into sailing and quickly fell in love with life on the water. Since then, he’s sailed extensively around the Mediterranean and Caribbean, drawn to its stunning coastlines, hidden anchorages, and the simple freedom of being at sea. Over the past five years, he’s worked full-time in the charter world, completing multiple seasons as a professional captain on sailing and motor yachts.

Beyond captaining, Bibo has been hands-on with every side of yacht operations – from deliveries across the Mediterranean, to charter turnarounds, base operations, and shipyard refits. This has given him solid technical knowledge and a practical, solutions-focused mindset that keeps the yacht running smoothly and guests worry-free.

Onboard, Bibo is known for his calm presence and easy-going nature. He creates an atmosphere where guests feel relaxed and at home – whether that’s enjoying a quiet swim in a secluded bay, cruising along a scenic coastline, or taking a spontaneous detour that becomes the highlight of the trip.

Chef Juan Esteban Ramirez brings a diverse culinary background shaped by experience in resorts and restaurants across Mexico, the United States, and Europe, as well as aboard luxury yachts throughout the Virgin Islands, Pacific, Mediterranean, and United States.

Having traveled extensively around the world, Juan has developed a deep appreciation for food, culture, wine, and the way each destination expresses itself through its cuisine. He draws inspiration from the places he has visited, the people he has met, and the flavors he has discovered along the way, bringing those influences into a fresh and international style of cooking. Naturally positive, charismatic, and passionate about hospitality, Juan enjoys getting to know his guests and creating an atmosphere that feels both polished and relaxed. He takes a highly personalized approach to every charter, designing menus around each guest’s preferences, dietary requirements, and style of travel.

From vibrant breakfasts and leisurely lunches to cocktail-hour bites and elegant multi-course dinners, Juan’s goal is to make every meal feel thoughtful, exciting, and memorable. Whether sourcing fresh local seafood, pairing a dish with a favorite wine, or creating something special for a birthday or celebration, he believes the best dining experiences are the ones guests continue talking about long after the charter ends.

Above all, Juan brings genuine enthusiasm, warmth, and energy to life onboard Isabella II, with the goal of making the culinary experience one of the highlights of every charter.

Originally from Colorado, Isabelle has always had a passion for adventure, travel, and life on the water. After completing her degree in Finance, she spent the past year traveling and working across Europe, Central America, and North Africa, gaining valuable experience in hospitality while connecting with people from around the world.
Her passion for yachting developed while sailing and working throughout the Mediterranean, where she gained hands-on experience both on deck and in the interior. Her responsibilities included hosting guests, assisting with meal preparation and service, maintaining a polished onboard environment, and supporting the skipper with day-to-day deck operations. Through these experiences, she quickly discovered how much she enjoyed creating memorable experiences for guests while working as part of a close-knit crew.

Before entering the yachting industry, Isabelle also worked in hospitality and bartending and spent time as a paddleboarding instructor in Canada, further developing her guest-service skills and love for the outdoors. Outside of work, Isabelle enjoys photography, hiking, surfing, paddleboarding, and discovering new destinations. She brings an adventurous spirit, positive energy, and a genuine passion for hospitality to every experience onboard. Isabelle holds her STCW, ENG1, and Food Hygiene Level 2 certifications and is excited to bring her love of travel, hospitality, and the ocean to the Caribbean this season.

Caribe

Western Mediterranean

Eastern Mediterranean

Pacífico Sur

United States

Isabella 2

'Isabella 2' es un Motor Yacht con capacidad para 8 huéspedes, disponible para charter con tripulación.