Stand by One, un Sailing Catamaran de 50 pies, disponible para charter de lujo con tripulación

SAILING CATAMARAN · 50FT

Stand by One

Yate privado con tripulación

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From

$22,000

Per Week

5 reseñas5 reseñas

The Yacht

'Stand by One' es un Sailing Catamaran con capacidad para 8 huéspedes, disponible para charter con tripulación.

Stand by One Description and Charter Summary Information

Introducing Stand By One, an exquisitely newly refitted 50ft Fontaine Pajot accommodating 8 guests in 3 Queen cabins and 1 double, all with ensuite heads. Enjoy luxury linens and complimentary organic, eco friendly, reef safe toiletries throughout.

Stand By One offers more than just space for dining, the saloon has an extendable table for games night and the galley is equipped for not only meals, but fresh juices and smoothies. Indoor-Outdoor living elevates that homey feel onboard. The cockpit has lounge space for family time, read a book from the yachts library on the fly bridge or enjoy a sunset on the trampoline and bean bags.

She is crewed by a Captain and Chef team who have extensive sailing knowledge and traveling experience in the Caribbean. They love taking guests to locations not on the usual charter itinerary whilst playing tour guide with fun facts about each islands history. They are avid experienced divers and with a dive compressor and all gear on board, its easy to show their guests a whole different world beneath the turquoise waters they sail on.

Stand by One, 2015 Fountaine Pajot Sailing Catamaran — crewed yacht charter
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Especificaciones

At a Glance

Longitud
50 ft
Manga
26 ft
Huéspedes
8
Cabinas
4
Baños
4
Camas queen
3
Cabinas dobles
1
Año de construcción
2015
Año de refit
2024

Información del yate

Detalles adicionales del yate, incluyendo amenities y equipamiento estándar para Stand by One

Explorá Stand by One

Nov 1, 2025 – Apr 30, 2026

Winter 2025 to 2026

$22,000–$25,000 / week

Inclusive
2 guests
$22,000
3 guests
$22,500
4 guests
$23,000
5 guests
$23,500
6 guests
$24,000
7 guests
$24,500
8 guests
$25,000

May 1, 2026 – Oct 31, 2026

Summer 2026

$22,000–$25,000 / week

Inclusive
2 guests
$22,000
3 guests
$22,500
4 guests
$23,000
5 guests
$23,500
6 guests
$24,000
7 guests
$24,500
8 guests
$25,000

Nov 1, 2026 – Apr 30, 2027

Winter 2026 to 2027

$22,000–$25,000 / week

Inclusive
2 guests
$22,000
3 guests
$22,500
4 guests
$23,000
5 guests
$23,500
6 guests
$24,000
7 guests
$24,500
8 guests
$25,000

Base: Tortola, West End, BVI · Pickup: Tortola, West End, BVI

May 1, 2027 – Oct 31, 2027

Summer 2027

$22,000–$25,000 / week

Inclusive
2 guests
$22,000
3 guests
$22,500
4 guests
$23,000
5 guests
$23,500
6 guests
$24,000
7 guests
$24,500
8 guests
$25,000

Nov - Apr: BVI Solely Based May - Jun: Relocation Charters from BVI to SXM Jul - Aug: SVG Solely Based Sept - Oct: SVG with the option to include Grenada or St Lucia per Request

Rate Notes & Conditions

WINTER RELOCATION TO SXM OR ST BARTHS: $1500


 

USVI RELOCATION: $1000


 

SUMMER RATES TO INCLUDE GRENADA OR ST LUCIA ITINERARIES: $1000

Christmas 2025: $27000

New Year 2025/2026: $27000

Minimum # nights: 5

SLEEP ABOARD: NO


HALF BOARD MEAL PLAN: NO

WINTER RELOCATION TO SXM OR ST BARTHS: $1500


 

USVI RELOCATION: $1000


 

SUMMER RATES TO INCLUDE GRENADA OR ST LUCIA ITINERARIES: $1000

Christmas 2026: $27000

New Year 2026/2027: $27000

Minimum # nights: 5

SLEEP ABOARD: NO


HALF BOARD MEAL PLAN: NO


 

WINTER RELOCATION TO SXM OR ST BARTHS: $1500


 

USVI RELOCATION: $1000


 

SUMMER RATES TO INCLUDE GRENADA OR ST LUCIA ITINERARIES: $1000

Christmas 2026: $27000

New Year 2026/2027: $27000

Minimum # nights: 5

SLEEP ABOARD: NO


HALF BOARD MEAL PLAN: NO

    Sample Menu

    Breakfast

    • Poached eggs, Crispy prosciutto, Toasted english muffin, sherry vinegar hollandaise, pea-shoots.
    • Poached eggs, roasted peppers, confit tomatoes, freshly baked brioche, sumac and paprika jus.
    • Truffle and mature cheddar scrabble eggs, toasted ciabatta, honey and paprika glazed bacon, fresh pea shoots, charred heirloom tomatoes
    • Bacon and cheddar quiche loraine with a crispy pâte brisée, freshly sliced citrus.

    Lunch

    • Confit beetroot, fresh apple, sweetened radish, carrot ribbons, fresh tuna, dijon mustard, fried rice paper, fresh dill.
    • Grilled chicken supreme, herbed cous cous, roasted bell peppers, creamy turmeric and garamasala sauce, fresh micro-green salad.
    • Herbed bulgur wheat stuffed calamari, tomato glazed Gnocchi, lime zest, lemon whipped feta.
    • Grilled prawns, confit mahi mahi, muscle hearts, potato wedges with a classic cezar salad.
    • Grilled King oyster mushrooms, puff pastry ring, three way ricotta, fresh heirloom tomatoes

    Appetizers

    • Raw cauliflower, bell peppers, Blanched carrots, walnuts with a lemon Hummus.
    • Freshly baked brioche with assorted spreads.
    • Traditional South African biltong, droewors, cashew nuts, red grapes, whipped camembert .
    • Fresh fruit platter with assorted cold cuts

    Dinner

    • Rack of lamb, roasted brussel sprouts, lemon grilled courgette, sweet glazed carrots, red wine demi glaze, dark chocolate greek yogurt .
    • Beef fillet, pomme anna, parmesan chip, deep fried kale chip, sautéed spinach, red wine and beetroot jus.
    • Grilled Sea bass, linguine , Garlic and white wine sauce, garlic and thyme confit baby tomatoes, black sea salt..
    • Roasted chicken, pomme dauphine, fresh mozzarella, assorted roasted vegetables.
    • English beef Roast, Yorkshire puddings, sweet sugar snap peas, classic english gravy, roast potatoes,

    Deserts

    • Classic creme brûlée, white chocolate and almond biscotti.
    • Bay leaf panna cotta, berry coulis, sugar coated hazel nuts.
    • Deconstructed cinnamon apple crumble with a blue berry glaze.
    • Classic french Tarte Bourdaloue with poached pears and a frangipane filling

    Sweet treats

    • Lemon curd, lemon cells, puff pastry disks.
    • French meringue with fresh black berries.
    • Strawberry and balsamic vinegar tartlets.
    • Lemon and olive oil cake with freshly brewed coffee

Seabobs ×2

2x Efoils

Tender

west marine · seats 9 · 15 HP

3x inflatable chairs Boarding Ladder Fishing Gear— type: Penn, Daiwa, Shimano, rods: 4 Fishing Permit Floating Mats Snorkel Gear Stand-up Paddleboards ×2 Swim Platform— Aft Underwater Camera— GoPro Underwater Video— GoPro

Air Conditioning Water Maker BBQ Board Games Deck Shower Dining Generator Hatches ×13 Ice Maker Internet/WiFi— Onboard WIFI Inverter Salon Stereo— Bluetooth Fusion System Smoking Allowed— YES, on the stern Sun Awning— On Bow iPod/MP3

Captain Gavin Le Roux

Captain

Gavin Le Roux

South African · English

Chef Liam McNaughton

Chef

Liam McNaughton

South African · English

For Captain Gavin, the world’s oceans are not just a workplace—they are the arena for turning dreams into reality. Growing up around the water, his inherent love for diving, fishing, and exploration led him straight out of school and onto a path of global sea adventures. After years spent exploring natural beauties around the world, Gavin has equipped himself with an exceptional skillset to ensure the safest and most enriching charter experience possible.

Gavin’s approach to chartering is centered on three core principles: Paramount Safety, Unforgettable Service and Genuine Connection. Gavin is excited to invite you to join him adventuring the Caribbean where he combines his professional expertise with his lifelong passion for the sea.

Liam McNaughton is a professional yacht chef with nearly a decade of fine dining experience including Michelin level training and two successful charter seasons on luxury yachts operating around the globe. Passionate about fresh ingredients and refined cuisine he specializes in creating bespoke dining experiences that combine technical excellence with warm personalized service. Calm under pressure and committed to the highest standards. 

Liam consistently delivers memorable culinary experiences for guests while thriving in the fast paced environment of luxury yachts. Throughout his career Liam has worked in demanding high volume kitchens where precision consistency and creativity were essential. Whether preparing elegant multi course tasting menus vibrant Mediterranean dishes or relaxed family style dining his focus is always on exceeding guest expectations.

An amazing trip!

It has been an amazing trip thanks to Nick and Jade. They work very well together and in harmony. From the start, they made us feel very welcome.

Nick is a skillful and very helpful captain. Always anticipating every single need of each guest and going above the call of duty. Always willing to satisfy requests and extremely helpful to everyone.

Jade is an accomplished chef. All her dishes were not only amazing but decorated and presented like a 5 star restaurant. Every single meal was a fantastic surprise.

They complement each other very well. Both help the other in their duties and do it seamlessly. The boat is spotless all the time. Rooms done while we had breakfast and turn in while having dinner. Their attention to details was mind blowing.

We have done this type of trip and charter multiple times and can say beyond doubt that this trip has been the best of all thanks to both of them. Hope to repeat soon!
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07 / Semanas disponibles

Disponibilidad de 'Stand by One'

Cruising Grounds

Where Stand by One voyages

Sample Itineraries

Sample crewed charter itineraries

A Week Around Antigua

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.

Antigua & Barbuda

ANTIGUA AND BARBUDA

Antigua & Barbuda

A 7-day crewed Antigua & Barbuda yacht charter itinerary — the open-water crossing to Barbuda's empty pink sand and the Codrington frigate bird sanctuary.

St. Lucia Round-Trip: The Pitons Week

ST. LUCIA

St. Lucia Round-Trip: The Pitons Week

Crewed 7-day St. Lucia yacht charter itinerary — Rodney Bay, Pigeon Island, Marigot Bay, Anse Cochon, and the Piton moorings at Soufrière. Short hops, big scenery, one country.