ANTIGUA AND BARBUDA
A Week Around Antigua
A 7-day crewed Antigua sailing itinerary — Nelson's Dockyard, Cades Reef, the North Sound and Green Island, all under steady trade winds with no long passages.
Caribbean
Eastern Mediterranean
Western Mediterranean
South Pacific
United States
80
FT — POWER CATAMARAN
10
GUESTS
5
CABINS
5
CREW
✓
SCUBA ONBOARD
From
$112,000
Per Week
62 reseñas62 reseñas
The Yacht
Welcome to Nauti Nickel — A Sanctuary on the Sea
Nauti Nickel, a 2022 Sunreef 80 Power Catamaran, offers a rare blend of barefoot luxury and curated adventure in the Caribbean. At 80 feet long with a 40-foot beam, she redefines charter living with expansive decks, bespoke interiors, and a toy collection designed for every mood. Guests are welcomed into a floating five-star villa where Michelin-level service from a dedicated crew of five ensures every moment feels personalized, polished, and unforgettable. From sunrise serenity to sunset celebrations, the yacht flows seamlessly between relaxation and adventure.
The crown jewel of Nauti Nickel is her flybridge skylounge, an elevated retreat with panoramic views, a jacuzzi, cocktail bar, BBQ grill, and plush lounges perfect for stargazing or social gatherings. Inside, the salon evokes the comfort of a luxury villa with urban-chic styling, premium Miele appliances, and climate-controlled elegance. Dining is an experience in itself, with vibrant breakfasts, beachside lunches, and candlelit dinners presented as artful, flavorful creations that fuel both body and spirit. Every detail — from tableware to presentation — reflects a commitment to excellence and joy.
Adding unmatched freedom, Nauti Nickel is paired with Ronin, a 40-foot Rafnar chase boat boasting 1200HP. This tender allows guests to reach distant islands in minutes, enjoy VIP excursions, or arrive in style at secluded beaches and world-class restaurants. Combined with a fully stocked toy garage and a crew dedicated to crafting once-in-a-lifetime experiences, Nauti Nickel transforms every charter into a dream journey. Whether exploring the British Virgin Islands or savoring St. Barths, this is not just a vacation — it’s the standard by which all others will be measured.
Special Offer
Returning guests get 10% off the 7-night charter rate when booked at least 3 months in advance. Offer excludes Christmas/New Year Week.
Descuento: 10%
Especificaciones
Explorá Nauti Nickel
May 1, 2026 – Oct 31, 2026
$112,000–$120,000 / week
Base: Tortola, TBD · Pickup: Tortola, TBD
Nov 1, 2026 – Apr 30, 2027
$112,000–$120,000 / week
Base: Tortola, Nanny Cay, BVI · Pickup: Tortola, TBD
May 1, 2027 – Oct 31, 2027
$112,000–$120,000 / week
Base: Tortola, Nanny Cay, BVI · Pickup: Tortola, TBD
Nov 1, 2027 – Apr 30, 2028
$117,600–$126,000 / week
Base: Tortola, Nanny Cay, BVI · Pickup: Tortola - Nanny Cay
All rates are for 7 nights, 8 days.
For 6 nights divide weekly rate by 7 and multiply by 6
For 5 nights or less divide weekly rate by 6 then multiply by number of nights. Inquire for less than 5 nights.
Nauti Nickel requires a 72-hour turnaround in between charters
HOLIDAY 2026/27
Christmas: $145,000 Charter to end by 26 December (or 48 hour turn)
New Years: $145,000 Charter to begin 28 December or later (or 48 hour turn)
7 Night Min | BVI ports
HOLIDAY 2027/28
Christmas: $152,250 Charter to end by 26 December (or 48 hour turn)
New Years: $152,250 Charter to begin 28 December or later (or 48 hour turn)
7 Night Min | BVI ports
Relocation fees:
Please inquire for delivery fees to other islands.
Regardless of whether or not a vessel may or may not include taxes in the vessel's listed charter fees for British Virgin Islands charters, in general, no fees, port dues, nor taxes are included in the charter fee for any charter outside the British Virgin Islands unless otherwise agreed. Please inquire for additional fees.
Rates include tender use of Rafnar 40' 1200hp
All rates are for 7 nights, 8 days.
For 6 nights divide weekly rate by 7 and multiply by 6
For 5 nights or less divide weekly rate by 6 then multiply by number of nights. Inquire for less than 5 nights.
Nauti Nickel requires a 72-hour turnaround in between charters
HOLIDAY 2027/28
Christmas: $152,250 Charter to end by 26 December (or 48 hour turn)
New Years: $152,250 Charter to begin 28 December or later (or 48 hour turn)
7 Night Min | BVI ports
Relocation fees:
Please inquire for delivery fees to other islands.
Regardless of whether or not a vessel may or may not include taxes in the vessel's listed charter fees for British Virgin Islands charters, in general, no fees, port dues, nor taxes are included in the charter fee for any charter outside the British Virgin Islands unless otherwise agreed. Please inquire for additional fees.
Rates include tender use of Rafnar 40' 1200hp
Delicate French crêpes filled with whipped vanilla bean cream cheese, topped with macerated seasonal berries, orange zest, and a Chambord reduction. Served with thick-cut Canadian bacon and a dusting of powdered sugar.
Poached eggs nestled atop crisped corn tortillas, layered with a savory medley of bell peppers, caramelized onion, garlic, habanero heat, and mango chutney. Finished with melted Monterey Jack, lime crema, and a micro herb garnish for a vibrant island breakfast twist.
House-baked brioche soaked in spiced dark rum custard, caramelized until golden, and finished with a coconut-maple glaze, candied pecans, and a touch of nutmeg cream.
Silky Parmesan polenta topped with a perfectly poached egg, crisped pancetta lardons, shaved spring onions, and a drizzle of truffle oil. Served with artisan toast.
Warm, slow-risen cinnamon rolls glazed with Madagascar vanilla bean cream cheese icing. Presented with a chef’s selection of gourmet breakfast sausage or maple-glazed bacon.
Caramelized fingerling potatoes with braised leeks, tender Swiss chard, and aged Gruyère. Finished with a sunny-side egg and served with grilled French sourdough.
Wilted baby spinach, heirloom tomato slices, and soft-poached eggs atop toasted English muffin halves. Lavished with silky hollandaise and micro basil garnish.
Crisp-seared salmon fillet served over shaved fennel, blood orange segments, compressed cucumber, and microgreens, finished with a citrus beurre blanc and fresh herb oil drizzle
Slow-simmered chicken in fragrant Caribbean curry, wrapped in handmade roti and layered with confit potatoes, turmeric-scented vegetables, and mango chutney. Served with roasted pineapple-carrot slaw and plantain crisps for the perfect balance of heat and sweetness.
Butter-poached lobster folded into tender pasta with a silky blend of aged white cheddar and Pecorino béchamel, enhanced with a whisper of truffle oil and crispy pancetta. Finished under the broiler for a golden crust and served with micro chive garnish.
Delicately layered smoked ham, roasted turkey, and aged Gruyère cheese between slices of custard-dipped brioche, pan-seared until golden, finished with a light dusting of powdered sugar and served with a housemade guava gastrique and root vegetable crisps
Seared tuna cakes with lemon aioli over arugula salad with olives, capers, and fingerling potatoes
Slow-roasted ribs with mango-guava BBQ sauce, corn on the cob, and island-style rice with golden raisins and starfruit
Beef and pork meatballs in San Marzano marinara, truffle mozzarella, served on crusty French bread with baby gem salad
Steamed bao buns filled with marbled beef, black garlic aioli, pickled daikon, and micro herbs
Hand-cut tuna with avocado mousse, citrus ponzu pearls, and wasabi tobiko on sesame crisps
Lamb rib chops crusted in za’atar and pistachio, served with saffron yogurt and harissa oil
Crisped arepas with truffle-poached lobster, lemon aioli, and pickled shallots
Stuffed with blue cheese and drizzled in sherry reduction
Crisp wontons of five-spice duck with whipped foie and charred scallion vinaigrette
Velvety lemongrass-carrot soup served warm as a foam in espresso cups with ginger crisp
Wild mushroom risotto fritters on balsamic glaze with aged cheese and truffle essence
Octopus skewered with crisped potato layers, Romesco, and smoked paprika oil
Thin-sliced scallops with citrus vinaigrette, cucumber pearls, and herb garnish
Slow-braised veal shank in aromatic wine reduction, served atop whipped root vegetable purée with butter-glazed heirloom carrots and rosemary jus
Pillowy gnocchi in rich, slow-simmered meat ragu, lightly gratinéed with aged cheese and served with a shaved fennel and wild arugula salad
Poached sea scallops and savory ham in a velvety white wine mornay sauce, finished with golden buttered crumbs and Duchess-style potatoes, served with French vegetable medley
Pan-roasted catch of the day with a spiced nut crust, finished with citrus beurre blanc, served with coconut rice and tender snap peas
Golden saffron rice with seasonal vegetables, delicately cooked seafood, and fire-roasted chicken and sausage, finished with charred lemon and herbed oil drizzle
Thick-cut pork loin grilled with house jerk marinade, paired with tamarind-apricot glaze, sweet potato purée, and tropical slaw
Seared tenderloin layered with mushroom duxelles and prosciutto, encased in puff pastry, baked to golden perfection and served with a reduction of Madeira wine, rustic mashed potatoes, and baby asparagus spears
Elegant "half-frozen" white chocolate mousse topped with crushed almonds, served with a vibrant fresh berry compote and gold leaf accent
Golden sponge with rum-caramelized tropical fruit, served warm with Chantilly cream quenelle and edible flowers
A delicate rise of apricot essence in a light soufflé, finished with a warm pour of housemade crème anglaise
Zesty key lime custard in a crisp cocoa-almond shell, topped with torched meringue and lime zest sugar
Warm medley of blueberries, blackberries and raspberries beneath oat streusel, served with hand-churned Tahitian vanilla bean ice cream
Saffron-poached pears in Sauternes and vanilla bean reduction, served with mascarpone cream and pistachio praline
Decadent Caribbean-style milk-soaked brioche with toasted almonds, topped with cinnamon sugar and a swirl of rum-spiked whipped Chantilly
Jet Skis
Illegal to use in the BVI
Seabobs
2 x Efoils
Tender
2 = 21’ RIB / 40’ Rafnar · seats 10 · 115hp / 1200hp
| Resort Course Available | PADI Course Available | Compressor Onboard | Dive Tanks Onboard | Max Guests Per Dive |
|---|---|---|---|---|
| No | No | No | N/A | 4 |
No additional fees
Captain
Michael Lang
USA · English (All) · Spanish (Kelanie)
Chef
Jennifer Lang
USA
Captain Michael Lang & Chef Jennifer Lang
The heart of Nauti Nickel is the husband-and-wife team of Michael and Jennifer Lang, seasoned professionals with over 70 luxury term charters under their belts. Their connection is effortless, their energy magnetic, and their passion for creating unforgettable experiences contagious.
Michael, originally from California, serves as both Captain and onboard Engineer. His calm command of the vessel and deep systems knowledge bring safety and confidence to every journey. But more than that, his joy in working side-by-side with Jennifer creates a seamless experience for guests—one where every detail feels thoughtful and perfectly orchestrated.
Jennifer, a Le Cordon Bleu–trained chef with French roots and global influences, delights guests with meals that are vibrant, elevated, and full of soul. Her career began in Portland’s fine dining scene, and her menus now reflect a love for local Caribbean flavors with upscale finesse. A natural hostess, Jennifer blends refined service with heartfelt warmth—making every guest feel like family.
Together, Michael and Jennifer lead with intention, joy, and an infectious sense of adventure—welcoming each guest not just onto a yacht, but into their world
~~~~~~~
Michael Lang - Captain
Jennifer Lang - Chef
Crew A ROTATION : Nov 1 – Jan 3
(Approx every 10 weeks change out with Crew B)
Noah Canham - Mate
Haley Bovino - Stewardess and Dive Master
Simòn (Simone) Dilley
Crew B ROTATION : Jan 3 – Mar 13
(Approx every 10 weeks change out with Crew A)
Mackenzie Butler - Mate and Dive Master
Queenie Butler - stewardess and Dive Master
Noelle Rose - Stewardess
~~~~~~~
The Nauti Nickel Crew
Whether you’re diving into crystal-clear waters, enjoying an alfresco dinner under the stars, or dancing barefoot on the deck, the crew of Nauti Nickel is there to make every moment unforgettable. With a balance of professionalism, personality, and pure joy, this team doesn’t just run a charter—they craft a feeling. One that stays with guests long after the sails are down and the anchor is weighed.
“Nauti Crew ~
Thank you for the best week ever! You went above & beyond all of our expectations! This was an amazing experience overall & we wouldn’t change a thing! This crew is absolutely the best… they are professional yet so fun to be with! Thank you, thank you, thank you!”
“To the Nauti Nickel,
Thank you for a wonderful week! We loved our vacation & time in the BVI. We appreciate your attention to every detail. Fun memories, incredible meals together. We will miss you!”
— Emily & Laramie, Encinitas, CA
08 / Semanas disponibles
Cruising Grounds
Sample Itineraries
Otros yates con tripulación que navegan las mismas aguas — de tamaño y estilo comparables.