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
54
FT — SAILING CATAMARAN
10
GUESTS
5
CABINS
2
CREW
Summer Cruising
Winter Cruising
From
$34,000
Per Week
70 reseñas70 reseñas
The Yacht
Especificaciones
From the Logbook
A brand-new Bali 5.4, No Inheritance delivers the spacious, open-concept design that makes this model so popular. With multiple social areas, including a large flybridge, forward lounge, and aft dining area, there’s plenty of space for guests to relax. The 4 queen cabins and 1 twin cabin offer a flexible layout, making it a great option for families or groups of friends.
Captain Eric’s passion for adventure and deep knowledge of the Virgin Islands ensure a fun and active charter, while Chef Madison, winner of the 2024 VIPCA Rum Mixology competition, brings creativity to the galley. Whether enjoying a gourmet meal, sipping cocktails on the flybridge, or taking advantage of the yacht’s water toys, No Inheritance is an excellent choice for a luxury BVI charter.
Explorá No Inheritance
May 1, 2026 – Oct 31, 2026
$34,000–$39,000 / week
Base: St Thomas USVI · Pickup: Red Hook, St. Thomas, USVI
Nov 1, 2026 – Apr 30, 2027
$34,000–$39,000 / week
Base: St Thomas USVI · Pickup: Red Hook, St. Thomas, USVI
May 1, 2027 – Oct 31, 2027
$34,000–$39,000 / 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
• $42,000 | 2–10 guests
• Must end on or before December 26
New Year’s Week
• $47,000 | 2–10 guests
• May not start prior to December 28
Important Notes
• Charter waiver required in addition to standard contract
• Please inquire for BVI port availability due to annual limit
Served daily with fresh local fruit, juices or smoothies, coffee, and tea.
Eggs Benedict
Poached eggs perched on toasted English muffins, drizzled with velvety hollandaise and served with avocado and your choice of smoked ham or creamy cheese.
French Toast
Thick, buttery brioche lightly fried and topped with fresh cream, golden honey, and seasonal berries.
Shakshuka Bowls
Eggs nestled in a spiced tomato and bell pepper sauce, accompanied by fresh crusty bread for dipping.
Quiche Lorraine
A classic French quiche with smoky bacon and Gruyère cheese baked in a rich, buttery pastry.
Granola Parfaits
Layers of homemade crunchy granola, creamy yogurt, and fresh seasonal fruit served in charming individual pots.
Flapjacks / Pancakes
Soft, fluffy pancakes stacked high with maple syrup, fresh berries, and a dollop of whipped cream.
Full English / American Breakfast
Crispy bacon, savory sausages, golden hash browns, sautéed mushrooms, grilled tomatoes, and eggs cooked to your liking.
Tropical Smoothie Bowl
A vibrant blend of mango, pineapple, and banana topped with granola, coconut flakes, chia seeds, and juicy seasonal berries.
Cinnamon Rolls & Tropical Fruit Platter
Warm, gooey cinnamon rolls glazed with cream cheese icing alongside a colorful selection of fresh tropical fruits.
Asian Ginger Chicken Salad
Tender grilled chicken tossed with crisp greens, shredded carrots, cucumber, and toasted sesame seeds in a light ginger–soy dressing.
Sesame Tuna Lettuce Wraps
Seared sesame-crusted tuna with avocado, tomato, and pickled slaw served in crisp lettuce cups.
Lamb Pita
Warm pita filled with spiced lamb, seasonal vegetables, and a cool herb yogurt dressing.
Grilled Chicken & Coconut Rice Salad
Juicy grilled chicken paired with aromatic coconut rice, fresh mango, and a tangy lime-chili dressing.
Shrimp Tacos
Soft tortillas filled with seasoned shrimp, crunchy coleslaw, pickled onions, and a drizzle of cilantro-yogurt sauce.
Fresh Fish Plate
Fresh catch served with fluffy quinoa and a spicy green papaya salad.
Korean Fried Chicken
Crispy, double-fried chicken glazed in sweet and spicy gochujang sauce with a refreshing cucumber salad.
Tofu & Herb Spring Rolls (V)
Fresh herbs, rice noodles, and marinated tofu wrapped in rice paper with a ginger-lime dipping sauce.
Vietnamese Rice Paper Rolls
Shrimp, vermicelli noodles, herbs, and crisp vegetables wrapped in rice paper, served with hoisin-peanut dipping sauce.
Fresh Fish Ceviche
Local catch marinated in lime with cilantro, red onion, and chili, served with crisp tortilla chips.
Grilled Peach & Tomato Salad
Charred peaches with heirloom tomatoes and whipped feta finished with olive oil and basil.
Roasted Golden Beetroot with Whipped Brie
Earthy beets paired with creamy brie and honeyed balsamic.
Phyllo Pastry Veggie Tartlet with Goat Cheese
Flaky phyllo filled with caramelized onions, peppers, and creamy goat cheese.
Watermelon, Feta & Mint Salad
Leek & Mushroom Tartlet
Sautéed leeks and mushrooms baked in puff pastry with cream and thyme.
Caprese Salad
Heirloom tomatoes, mozzarella, basil, and a balsamic glaze.
Pan-Seared Local Fish
Served with coconut rice, Asian greens, and a miso sauce.
Grilled Caribbean Lobster Tail
With quinoa, grilled corn, and chili-lime butter sauce.
Fresh Fish with Creamy White Wine Sauce
Pan-seared fillet with black rice, pea purée, and crisp broccoli florets.
Pork Tenderloin with Romesco Sauce
Juicy pork medallions with smoky Spanish romesco, roasted baby potatoes, and charred peppers.
Grilled Lemon Butter Chicken Breast
Served with seasonal vegetables and a smooth carrot–ginger purée.
Grilled Steak & Parmesan Mash
Ribeye with creamy garlic-parmesan mash, roasted asparagus, and a red wine jus.
Halloumi & Butternut Curry
Fragrant coconut-based curry with roasted butternut, halloumi cubes, and steamed rice.
Mushroom Risotto with Shredded Lamb & Creamed Spinach
Rich arborio rice with slow-braised lamb and velvety creamed spinach.
Pan-Seared Salmon with Beurre Blanc
Served with crispy-garlic potatoes, sautéed greens, and a pickled salad.
Tiramisu Cups
Coffee-soaked ladyfingers layered with mascarpone cream and dusted with cocoa.
Mango Crème Brûlée
Silky vanilla custard infused with ripe Caribbean mango and topped with caramelized sugar.
Semolina & Orange Cake (Revani)
Light citrusy semolina cake with a subtle orange-syrup drizzle.
Chocolate Fondant Cakes
Warm chocolate cakes with a molten center served with vanilla ice cream or whipped cream.
South African Malva Pudding
Sticky, spongy pudding served with Rooibos custard and fresh guava.
Mixed Berry Panna Cotta
Creamy panna cotta topped with fresh local berries and honey.
Pumpkin Pie with Cream
Spiced roasted-squash pie served with whipped cream.
Tender
14' East Marine Luxury · seats 8 · 60 HP
Captain
Owen Aschoff
American · English
Chef/First Mate
Mia Koch
South African · English
From the moment we stepped aboard No Inheritance, we knew we were in great hands. Owen welcomed us with confidence, warmth, and an obvious passion for sailing, making us feel safe and relaxed from day one. Chef Mia amazed us with incredible meals, thoughtful surprises, and attention to every little detail that made each day feel special. Together, they worked seamlessly as a team, anticipating our needs before we even had to ask.
Every destination, excursion, meal, and sunset felt perfectly planned, allowing us to simply relax and enjoy every moment. What started as a bucket-list vacation quickly became so much more—we left not only with unforgettable memories of the beautiful islands, but also feeling like we had gained lifelong friends.
Thank you, Owen and Mia, for creating such a genuine, first-class experience that our family will treasure forever.
~Richter
07 / Semanas disponibles
Cruising Grounds
Sample Itineraries
Otros yates con tripulación que navegan las mismas aguas — de tamaño y estilo comparables.