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
48
FT — SAILING CATAMARAN
8
GUESTS
4
CABINS
2
CREW
Summer Cruising
Winter Cruising
From
$24,500
Per Week
76 reseñas76 reseñas
The Yacht
Especificaciones
From the Logbook
Kasiopeja is a practical Bali 4.8 option that works well for guests who want the open Bali layout while staying in a more accessible price range. The yacht has the same design features that make Bali catamarans popular for charter, including the garage door that connects the salon and cockpit into one larger living area, plus the forward door from the salon to the front deck, which makes the space feel easy to use throughout the day.
What makes Kasiopeja a good option is that she gives a lot of flexibility for her size. The front deck and flybridge create multiple areas for guests to relax, and the cabin setup can work for larger groups with three queen cabins plus an additional queen cabin with an upper bunk.
Explorá Kasiopeja
Nov 1, 2026 – Apr 30, 2027
$24,500–$27,500 / week
Base: St Thomas USVI · Pickup: Red Hook, St. Thomas, USVI
May 1, 2027 – Oct 31, 2027
$24,500–$27,500 / week
Base: St Thomas USVI · Pickup: Red Hook, St. Thomas, USVI
Nov 1, 2027 – Apr 30, 2028
$24,500–$27,500 / 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 Unlimited
• 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
• $30,000 | 2–8 guests
• Must end on or before December 26
New Year’s Week
• $33,000 | 2–8 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
*Gratuities For Crew Accepted Directly Via - Cash, PayPal, Zell, Venmo
Soft-Scrambled Eggs
French-style soft-scrambled eggs with crème fraîche, ikura, and Maldon sea salt.
Avocado Toast
Toasted sourdough with garlic aioli, cilantro microgreens, and Piment d'Espelette.
Brioche French Toast
Warm spiced brioche with maple syrup, vanilla Chantilly, and mixed berries.
Turkish Eggs
Poached eggs with garlic labneh, chili oil, za'atar, hot honey, and toasted baguette.
Shakshuka
Poached eggs in spiced tomatoes, peppers, onions, feta, extra virgin olive oil, and toasted focaccia.
Coconut Chia Pudding
Coconut cream topped with seasonal fruit, toasted almonds, cacao nibs, and local honey.
Lemon Ricotta Pancakes
Whipped ricotta, Meyer lemon, blueberry compote, and maple syrup.
Smoked Salmon Tartine
Toasted sourdough with crème fraîche, smoked salmon, cucumber, pickled shallots, and capers.
Club Sandwich
Toasted sourdough layered with garlic aioli, heirloom tomatoes, turkey, bacon, avocado, butter lettuce, and served with house-made chips.
Pesto Chicken Caesar Salad
Grilled chicken with baby romaine, basil pesto, Parmesan, cherry tomatoes, and sourdough croutons.
Fish Tacos
Grilled or fried local fish with crema, avocado, cabbage, pickled onions, and lime.
Wagyu Steak Sando
Japanese milk bread filled with Wagyu beef, Kewpie aioli, and Maldon sea salt.
Cold Soba Noodles
Chilled soba noodles with dashi, daikon radish, scallions, and shrimp tempura.
Burger & Fries
Double smash patties on a potato bun with secret sauce, pickles, caramelized onions, arugula, and your choice of cheese.
Summer Salad
Arugula, basil, heirloom tomatoes, toasted walnuts, grilled peaches, and creamy burrata.
Miso Black Cod
Served with Hamachi Crudo, black rice, roasted carrots, scallions, ponzu, truffle, yuzu, chives, mandarin suprêmes, and sesame oil.
Bistro-Style Ribeye
Served with Diver Scallops, herb-basted ribeye, pommes frites or pommes purée, caramelized Brussels sprouts, brown butter, truffle, and balsamic reduction.
Seared Chicken Thighs
Served with Jumbo Shrimp Cocktail, wild mushroom risotto, Parmesan, fresh herbs, chilled jumbo shrimp, fresh horseradish, cocktail sauce, and lemon.
Linguine Alle Vongole
Served with Watermelon Gazpacho, fresh clams, garlic, lemon, white wine, herbs, tomato, basil, cucumber, and garlic.
Sichuan Honey Lamb Chops
Served with Soft-Shell Crab Tempura, smashed potatoes, honey glaze, cumin, Sichuan peppercorn, yuzu kosho aioli, scallions, and lemon.
Pomodoro Basilico (Vegetarian)
Angel hair pasta with heirloom and cherry tomatoes, garlic, basil, and Parmesan.
Cacio e Pepe (Vegetarian)
Bucatini with Grana Padano, Parmesan, and toasted black pepper.
Flourless Chocolate Cake (Gluten Free)
Finished with vanilla bean Chantilly and raspberry coulis.
Dark Chocolate Mousse (Gluten Free)
Served with crème anglaise, raspberry coulis, and Maldon sea salt.
Lemon Olive Oil Cake
Served with whipped mascarpone and fresh berries.
Tiramisù Classico
Espresso-soaked ladyfingers layered with whipped mascarpone cream and finished with dark cocoa.
Key Lime Pie
Silky key lime custard in a buttery graham cracker crust with vanilla Chantilly and fresh lime zest.
Seasonal Fruit Pavlova (Gluten Free)
Crisp vanilla meringue with a marshmallow center, vanilla Chantilly, and seasonal fruit.
Seabobs
Tender
11ft Highfield, for 6ppl wiht 25hp outboard
Captain
Bryan Mason
American · English
Chef/First Mate
Annie Schwandner
Being on Kasiopeja with Bryan and Adriane was like being in a cocoon of family fun. We were safe and fed and encased in vibes of happiness. Bryan helped to ensure that we saw and did all the things on the list, but also that we each did the things that made us see the beauty in the places we were. He knew amazing spots to snorkel and pause, but he also did not hesitate to jump in the water or go on a hike with us to new places. His love for the islands is palpable and it was contagious! Chef Adriane was such a kind and professional presence on our trip -- feeding both bodies and spirit with her delicious cuisine. We very much appreciated how hard she worked to make sure we had vegetarian food for the week! Thank you for an amazing week of laughter, stories, and so much fun!
~Shalini, Thomas, Kieran & Arya
07 / Semanas disponibles
Cruising Grounds
Sample Itineraries
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