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.
55
FT — SAILING CATAMARAN
8
GUESTS
4
CABINS
2
CREW
Summer Cruising
Winter Cruising
From
$37,000
Per Week
3 reseñas3 reseñas
The Yacht
'Stella Mare' es un Sailing Catamaran con capacidad para 8 huéspedes, disponible para charter con tripulación.
Stella Mare Description and Charter Summary Information
Step aboard Stella Mare, a brand-new 2025 Lagoon 55, and experience the very best of luxury chartering in the British Virgin Islands. Designed with four beautifully appointed ensuite cabins, she offers comfort and privacy for up to eight guests. Your every need will be expertly cared for by her two outstanding crew, delivering a truly 5-star experience. Stella Mare boasts an expansive covered flybridge, inviting bow seating, and a plethora of water toys—including an exhilarating e-foil—ensuring both relaxation and adventure. Whether unwinding in style or diving into the action, Stella Mare promises an unforgettable Caribbean escape.
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Especificaciones
At a Glance
- Longitud
- 55 ft
- Manga
- 30 ft
- Huéspedes
- 8
- Cabinas
- 4
- Camas queen
- 4
- Año de construcción
- 2025
Información del yate
From the Logbook
Our take: Stella Mare
The detail worth knowing about Stella Mare is her captain. Ariel Thrasher was born and raised in the BVI — sailing camps and surf breaks as a kid, then years working local boats before earning his 200-ton ticket — so you're not getting an import who learned these islands last season. You're getting someone who grew up on this exact water and knows which anchorage stays calm when the wind clocks around, and where the good snorkeling is once the crowds find the obvious spots. On a brand-new 2025 Lagoon 55 — cork decking that stays cool underfoot, a covered flybridge with a wet bar, an espresso machine on the bow — that local knowledge is what turns a nice week into a great one.
A couple of practical notes. The galley leans toward fresh, balanced cooking rather than a week of heavy plates — a welcome change of pace if you'd rather not roll off the boat at the end of the trip — and the toy locker covers the bases with an e-foil, sea scooter, paddleboards, and the usual tow toys. Worth flagging, especially for our veteran guests: Stella Mare offers a military discount, so if you've served, ask and we'll get it applied. For a group of eight who want a current-generation catamaran and a captain who genuinely calls the BVI home, she's an easy one to recommend.
Detalles adicionales del yate, incluyendo amenities y equipamiento estándar para Stella Mare
Explorá Stella Mare
| Temporada | 2 Guests | 3 Guests | 4 Guests | 5 Guests | 6 Guests | 7 Guests | 8 Guests |
|---|---|---|---|---|---|---|---|
| Winter 2025 to 2026 | $37,000 | $37,500 | $38,000 | $38,500 | $39,000 | $39,500 | $40,000 |
| Summer 2026 | $37,000 | $37,500 | $38,000 | $38,500 | $39,000 | $39,500 | $40,000 |
| Winter 2026 to 2027 | $39,000 | $39,500 | $40,000 | $40,500 | $41,000 | $41,500 | $42,000 |
| Summer 2027 | $39,000 | $39,500 | $40,000 | $40,500 | $41,000 | $41,500 | $42,000 |
Julia's Menu Onboard Stella Mare
BREAKFAST
SERVED DAILY WITH A FRESH FRUIT PLATTER, YOGURT PARFAIT OR BAKED GOOD COFFEE, TEA, JUICE OR SMOOTHIE
CILBIR EGGS
Herbed Greek Yogurt, Chilli Bacon Butter, Poached Eggs & Artisan Bread
LOADED LOX BAGEL
Chive Cream Cheese, Pickled Onion, Capers, Lemon
POMEGRANATE AVOCADO TOAST
Smashed Avocado, Poached Eggs, Feta, Fresh Herbs & Chilli Oil
CARAMELISED PEAR BRIOCHE FRENCH TOAST
Brioche French Toast, Caramelised Pears & Maple Mascarpone Cream
SWEET POTATO BREAKFAST BOWL
Beetroot Hummus, Crispy Chorizo, Goats Cheese, Poached Egg & Spinach
CHORIZO & RED PEPPER BREAKFAST TACOS
Scrambled Eggs, Pico de Gallo, Avocado Lime Crema
MAPLE BUTTER PANCAKE STACKS
Buttermilk Pancakes, Fresh Berries, Caramelised Banana & Crispy Bacon
LUNCH
SESAME TUNA POKE BOWL
Edamame, Avocado, Wakame, Nori & Pickled Ginger
SPICED BEEF KOFTA PITA
Pearl Cous Cous Salad, Za’atar Hummus, Feta, Pomegranate & Fresh Herbs
YUZU CHICKEN CAESAR SALAD
Crispy Pancetta, Parmesan, Caramelised Onion Foccacia
KOREAN PORK BAO BUNS
Peanut Noodle Salad, Fresh Herbs & Pickled Vegetables
BLACKENED MAHI MAHI TACOS
Pineapple Slaw, Avocado Crema, Jalapenos, Cilantro & Chipotle Butter Corn
CRISPY SKIN SALMON SALAD
Spring Green Orzo Salad, Fried Capers, Fresh Dill, Feta & Grilled Lemon
CAJUN BUTTER SHRIMP ROLL
Boatmade Brioche Bun, Gem Lettuce, Dill Mayo & Lemon
THAI BEEF NOODLE SALAD
Marinated Striploin Steak, Rice Noodles, Crushed Peanuts & Thai Basil
APPETISERS
SERVED ALONGSIDE THE CAPTAINS COCKTAIL
ITALIAN TUNA TARTARE
Citrus Cured Tuna, EVOO, Capers, Olives & Red Chilli
HONEY BAKED BRIE
Roasted Walnuts, Garlic & Thyme
GRILLED PEACH BRUSCHETTA
Heirloom Tomatoes, Burrata, Basil Oil
TROPICAL MAHI MAHI CEVICHE
Citrus Cured Mahi, Red Peppers, Mango, Jalapenos & Plantain Chips
CRISPY JALAPENO POPPERS
Cream Cheese Stuffed Poppers, Crispy Bacon & Hot Honey Drizzle
BAKED FETA & ARTICHOKE
Toasted Pinenuts, Grapes & Seeded Crackers
TUNA TOSTADAS
Citrus Cured Tuna, Jalapenos, Guacamole & Fried Tostadas
DINNER
HERB CRUSTED PORK TENDERLOIN
Cauliflower Puree, Rosemary Potatoes, Asparagus & Chermoula
GARLIC & SAGE CHICKEN MARYLAND
Roasted Butternut Squash, Broccolini, Crispy Sage & White Wine Jus
SLOW BRAISED BEEF RAGU
Tagliatelle, Fresh Parmesan, & Fennel Citrus Salad
BUTTER POACHED COD
Sweet Pea Puree, Braised Chickpeas, Roasted Beetroot & Pea Tendrils
PERUVIAN SPICED CHICKEN
Saffron Rice, Aji Verde, Fried Plantains & Tomato Salsa
GRILLED BEEF TENDERLOIN
Pomme Puree, Honey Roasted Carrots, Brussel Sprouts & Chimmichurri
COCONUT CRUSTED MAHI CURRY
Sautéed Garlic Green Beans, Coconut Rice & Mango Curry
SPANISH TAPAS & SEAFOOD PAELLA
Marinated Olives, Chorizo, Shishito Peppers, Grilled Zuchinni
DESSERT
CITRUS OLIVE OIL CAKE
Chantilly Cream, EVOO, Blueberries & Candied Orange Peel
VANILLA BEAN PANNA COTTA
Mango Curd, Passionfruit Ganache & Biscuit Crumb
COOKIES & CREAM
Warm White Chocolate Pistachio Cookie, Smoked Sea Salt Ice Cream
TROPICAL PAVLOVA
Chantilly Cream, Lemon Curd & Tropical Fruit
SPICED APPLE CRUMBLE
Gooey Spiced Stewed Apples, Oat Crumble & Warm Custard
CHOCOLATE FUDGE BROWNIES
Baileys Mascarpone Cream, Balsamic Berries & Crushed Pistachios
POMEGRANATE TIRAMISU
Pomegrante Soaked Savoiardi, Mascarpone Custard & Strawberry Sugar
CHOCOLATE COCONUT MOUSSE
Ginger Biscuit Crumb, EVOO & Toasted Hazelnuts
- TENDER: Highfield 14ft, 60hp, with room for 8
- Water skis for adults
- 2 standup paddleboards
- Snorkeling gear
- Inflatable tube
- Sea scooter
- Fishing Gear
- E-foil
- Floating dock
Captain
Ariel Thrasher
Chef/1st Mate
Matea Kosovic - 2025-2026 Season
Chef/1st Mate
Julia Creigh - 2026-2027 Season
Ariel Thrasher - Born and raised in the British Virgin Islands, my connection to the ocean started early with sailing camps and surfing. In my teenage years, I had the unique opportunity to move to Thailand, where I completed my secondary education and gained a broader perspective on the world.
At 18, I returned home to the BVI and began my journey in the marine industry, taking on a variety of roles aboard local vessels and building hands-on experience along the way. Over time, I developed a strong foundation in seamanship, guest service, and yacht operations.
Now, as a captain, I take great pride in sharing the beauty of the BVI with guests guiding them through the islands and helping create unforgettable experiences on the water.
IYT 200tonne
STCW
Matea Kosovic - through to end of July 2026
My culinary journey began in the heart of my home of Croatia, where cooking and sharing meals with loved ones sparked my passion for food. Inspired by my mum's recipes, I developed a creative flair by adding my own unique twist to her dishes.
This early love for cooking set the foundation for my career. As I matured, my interest in health and fitness deepened, prompting me to pursue a Bachelor of Nutrition Science degree. This academic journey expanded my understanding of the intricate relationship between nutrition and culinary arts, fueling my passion even further.
I am dedicated to crafting balanced, healthy, yet delicious meals that not only nourish the body but also delight the senses.
Julia Creigh - 2026-2027 season
Coming across the seas from the East Coast of Australia, Julia grew up baking alongside her mother and grandmother learning the home classics and passed down family recipes. After a challenging few years working as pediatric nurse during the global pandemic, she took the opportunity of the world opening back up to explore the world, tasting culinary delights in many parts of Asia and Europe. During these travels she found her passion in cooking and explored the idea of cooking on yachts full time. Now in her 4th season, Julia continues to create nutritious and delicious food in the galley.
Julia comes from a strong hospitality background working in several established venues in Sydney both behind the bar and front of house. She has completed a number of culinary courses with Le Cordon Bleu and the Australian Patisserie Academy and is so passionate about delivering delicious food and a unique hospitality experience.
Coming from a large family, bringing people together around a table to enjoy a meal and share stories is one of life’s greatest moments in her eyes and she cannot wait to welcome you onboard Stella Mare and share this experience with you all.
We look forward to welcoming you aboard Stella Mare!
February 7-14 2026
February 2026 Charter
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06 / Semanas disponibles
Disponibilidad de 'Stella Mare'
Cruising Grounds
Where Stella Mare voyages
Sample Itineraries
Sample crewed charter itineraries
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