A3, a 56 ft Sailing Catamaran, available for luxury crewed charter

SAILING CATAMARAN · 56FT

A3

Private Crewed Yacht

Discover
Deck plan and layout for A3 Deck Plan · A3

56

FT — SAILING CATAMARAN

8

GUESTS

4

CABINS

2

CREW

SCUBA ONBOARD

From

$31,000

Per Week

107 reviews107 reviews

The Yacht

'A3' is a Sailing Catamaran, accommodating up to 8 guests, available for crewed charter.

A3 Description and Charter Summary Information

A3 is a stunning 2016 56' Lagoon Catamaran featuring 1 master queen cabin and 3 spacious cabins with queen-sized beds, each with private ensuite baths including electric heads, vanity and separate showers. She boasts multiple areas to sit and relax or sip a cocktail and enjoy the cool trade winds over the beautiful blue Caribbean water! The salon will comfortably seat up to 8 guests in comfort for lounging or dining. The exterior offers alfresco dining for up to 8 guests, top deck seating and lounge area in front of helm plus forward lower deck lounge area behind trampolines. With numerous lounging areas, there is plenty of space for gathering as a group or finding a private place to really unwind. Water toys include snorkeling gear, floating mats and tube, 2 stand-up paddle boards, e-foil, sea scooters and 3 fishing rods.

DIVING: A3 offers onboard diving with a qualified PADI Dive Master. Dives for certified divers are $50 per person per dive, payable to crew directly.

Special Offer

10% Off.

A3 is offering 10% off charters April through August 8, 2026 and November through December 2026 (excluding Thanksgiving, Christmas, and New Year weeks). Valid for 6 and 7 night bookings.

Discount: 10%

Specifications

At a Glance

Length
56 ft
Beam
31 ft
Guests
8
Cabins
4
Heads
4
Queen Beds
4
Year Built
2016

Yacht Information

From the Logbook

Our take: A3

A3 is a well-kept Lagoon 560 that delivers solid value for charterers who want space, comfort, and toys without chasing the latest model. Built in 2016 but benefitting from a thoughtful layout, she features a full-beam master and three additional queen cabins—all ensuite—and a good-sized covered flybridge for shaded lounging under sail. With multiple hangout zones, including a forward cockpit and a lounge behind the trampolines, there’s plenty of room for both social time and solitude. The inclusion of an e-foil and sea scooters adds a modern thrill to an otherwise classic setup.

Captain Jake brings a sharp, adventurous energy to the helm—equal parts sailor, diver, and coach. His background in sailing instruction, EMT training, and international skippering means guests are in confident, capable hands. Chef Maia, with roots in a food-loving household and a curious culinary spirit, brings depth and creativity to each meal. Together, they make A3 feel more like a floating boutique inn than a production cat, with a focus on fun, flavor, and full immersion in the BVI charter lifestyle.

Additional yacht details including amenities and standard equipment for A3

Explore A3

    Season 2 Guests 3 Guests 4 Guests 5 Guests 6 Guests 7 Guests 8 Guests
    Summer 2026 $32,000 $32,500 $33,000 $33,500 $34,000 $34,500 $35,000
    Winter 2026 to 2027 $31,000 $31,500 $32,000 $32,500 $33,000 $33,500 $34,000
    Summer 2027 $31,000 $31,500 $32,000 $32,500 $33,000 $33,500 $34,000
    Winter 2027 to 2028 $31,000 $31,500 $32,000 $32,500 $33,000 $33,500 $34,000

    BREAKFAST

    Classic Eggs Benedict

    Soft-poached farm egg nestled on a toasted English muffin with ripe avocado and shaved country ham, finished with a velvety hollandaise.

    Indulgent Brioche French Toast

    Thick-cut brioche soaked in vanilla cream, griddled to golden perfection, topped with macerated seasonal berries and a dark chocolate drizzle.

    Gourmet Breakfast Burritos

    Scrambled eggs, smoked bacon, fire-roasted corn salsa, avocado, and chipotle aioli wrapped in a warm tortilla.

    The All-American Morning

    Crisp potato hash layered with smoky bacon, aged cheddar, vine-ripened tomatoes, and crowned with a sunny-side-up egg.

    Continental Artisan Spread

    An elegant display of freshly baked pastries, seasonal fruits, cured meats, imported cheeses, artisan jams, and rustic toasts.

    Seasonal Smoothie Bowls

    A refreshing medley of yogurt-based smoothie bowls, blended with tropical fruits and topped with house-made granola and edible flowers.

    Gourmet Bagel Bar

    Curated toppings including:

    – Smoked salmon tartare with herbed cream cheese & avocado

    – Brie, fig compote & caramelized onion

    – Bacon, free-range egg & aged cheddar

    LUNCH

    Roasted Quinoa Power Bowl

    Honey-roasted butternut and beetroot, grilled herb-marinated chicken, crumbled feta, and cherry tomatoes atop peppery arugula and quinoa.

    Trio of Gourmet Sliders

    A tasting board of handcrafted mini burgers: grass-fed beef, slow-braised pork, and spiced chicken, served on artisanal rolls with a dressed microgreen salad.

    Mediterranean Mezze Platter

    Chargrilled lamb skewers, house-made tzatziki, creamy hummus, traditional Greek salad, and grilled pita wedges.

    Coastal Baja Tacos

    Choice of chipotle pulled chicken or grilled local fish with fire-roasted corn, guacamole, pico de gallo, lettuce, and smoked sour cream.

    Caribbean Shrimp & Rice Bowl

    Jerk-marinated prawns, black beans, pineapple, and mango served over cilantro-infused brown rice with a silky avocado crema.

    Thai Green Coconut Curry

    Succulent chicken simmered in a fragrant coconut green curry, served with jasmine rice and seasonal steamed vegetables.

    Spiced Mahi-Mahi with Mango Relish

    Jerk-rubbed mahi mahi, flame-seared and served with mango salsa, crisp plantains, and herb-infused coconut rice.

    APPETIZERS

    Heirloom Caprese Skewers

    with balsamic pearls

    Prosciutto-Wrapped Watermelon & Feta Bites

    with fresh mint

    Grilled Eggplant, Roma Tomato & Mozzarella Stacks

    with basil oil

    Chilled Summer Rolls

    with shrimp, crisp vegetables & peanut-soy dipping sauce

    Baked Feta Rolls

    drizzled in warm chili-infused honey

    Mini Tomato Tartlets

    with a basil pesto glaze

    Smoked Salmon Crostini

    with garlic-herb cream cheese and microgreens

    MAIN COURSES

    Beef Tenderloin Medallions

    Grilled to perfection, topped with a mushroom and green peppercorn demi-glace, served with truffled mashed potatoes, garlic butter asparagus, and roasted baby carrots.

    Truffle Mac & Cheese Bake

    A rich three-cheese blend with caramelized onion and chorizo, oven-baked and paired with a crisp seasonal garden salad.

    Stuffed Free-Range Chicken Breast

    Filled with baby spinach, sundried tomato, and creamy feta, served alongside roasted Mediterranean vegetables and parmesan-crusted baby potatoes.

    Shrimp & Bacon Alfredo

    Creamy linguine with cherry tomatoes, seared shrimp, and crispy bacon, complemented by a pomegranate, pecan, and feta garden salad.

    Panko-Crusted Red Snapper

    Oven-baked with parmesan and herb crust, served with fried plantains, roasted broccoli and cauliflower, and citrus-dressed calypso slaw.

    Honey-Mustard Glazed Pork Tenderloin

    Slow-roasted pork medallions with cinnamon sweet potato mash, blistered green beans, and vibrant rainbow slaw tossed in pineapple vinaigrette.

    DESSERTS

    Vanilla Bean Panna Cotta

    with wild berry compote

    New York Cheesecake

    on an Oreo crust, topped with dark chocolate ganache

    House-Churned Ice Cream

    — flavors like Passionfruit, Pina Colada, and Cosmopolitan

    Brownie Tiramisu

    with espresso mascarpone

    Mini Peach Upside-Down Cakes

    with Chantilly cream

    Black Forest Parfaits

    with cherry compote & whipped chocolate mousse

    Warm Malva Pudding

    with homemade custard or vanilla ice cream

    STANDARD SHIP’S BAR

    Non-alcoholic

    Coke, Diet Coke, Sprite, Ginger Ale, La Croix, Club Soda, Tonic Water, Assorted Juices

    Spirits

    Vodka: Tito’s, Smirnoff

    Gin: Bombay Sapphire, Tanqueray

    Rum: Cruzan, Bacardi

    Tequila: Milagro, Herradura

    Whiskey: Dewar’s, Jameson

    Bourbon: Maker’s Mark, Bulleit

    Assorted Liqueurs

    Wine

    Red: Cabernet Sauvignon, Malbec, Pinot Noir

    White: Chardonnay, Sauvignon Blanc, Pinot Grigio

    Rosé, Prosecco

    Hard Seltzer

    Truly, Highnoon, White Claw, Love City

    Beer

    Corona, Carib, Landshark, Miller Lite, Coors Light

    Please let your broker know your preferred brands.

    If you wish to have premium wines and/or spirits of your choice, please notify your broker. Your crew will be happy to source these for you and have them on board when you arrive.

    These would be at an additional cost to you.

  • TENDER: Highfield 14ft, 60 HP engine, with room for 6
  • 2 standup paddleboards
  • Snorkeling gear
  • Sea scooter
  • Fishing Gear
  • E-foil

Resort Course Available PADI Course Available Compressor Onboard Dive Tanks Onboard Max Guests Per Dive
No No No 0 0
Scuba Overview
A3 offers diving for certified divers.
Each dive for certified divers is $50 per person per dive paid directly to the crew.

Rental of dive equipment is for the guests cost. The crew will happily arrange to have it onboard when the guests arrive.



Dive Pricing Details
Captain is a qualified PADI Dive Master
If guests wish to dive, cost is $50 per dive per diver.

Captain Kyle Bevan

Captain

Kyle Bevan

Bevan Kyle

Bevan

Kyle

De Witt Robyn

De Witt

Robyn

MEET YOUR CREW:

CAPTAIN: Kyle Bevan
CHEF: Robyn De Witt

Captain Kyle Bevan grew up in the North West Province of South Africa, where his love for the outdoors was shaped by the wide-open spaces of the bushveld. From a young age, he had a strong connection to nature and adventure, but it wasn’t long before he realized his passion couldn’t be contained to land alone, when he was 17 he discovered sailing — and he’s been hooked ever since.
After school, Kyle went on to study BSc Physics at university while spending as much time as possible on the water through the university sailing clubs. Before long, the call of the ocean grew stronger, and when the opportunity to sail across the Atlantic came up, he jumped at it. That first major passage changed everything, and Kyle decided to put his studies on hold to pursue a full-time career at sea.
Following another Atlantic crossing, Kyle found himself in the British Virgin Islands, where he began working as a Captain. Since then, he’s captained a range of 52ft–70ft catamarans around the Caribbean, exploring places like the British Virgin Islands, St. Vincent and the Grenadines, and St. Lucia.
Kyle holds an RYA Yachtmaster Offshore Endorsement and is also a certified PADI Divemaster. His experience covers everything from itinerary planning and guest entertainment to vessel maintenance, navigation, snorkeling trips, and dive leadership. He’s passionate about making sure guests have an unforgettable experience, both above and below the water.
Known for his easygoing nature, strong work ethic, and love for adventure, Captain Kyle combines South African spirit and professional seamanship to create incredible sailing journeys for every guest who steps aboard.

Robyn De Witt was born and raised on a farm in the Groblersdal/Bronkhorstspruit area of South Africa, where her love for animals and nature first took root—something she fondly remembers through the dolphin curtains still hanging in her childhood bedroom. With a natural passion for people and service, she pursued a BA in Hospitality Management at IIE Varsity College, which launched a successful seven-year career in the hotel industry. Robyn gained extensive experience in reception, event coordination, and guest services at esteemed establishments including the Irene Country Lodge and De Zalze Lodge.
In 2020, Robyn sought a new challenge and joined the automotive industry, where she excelled in vehicle sales, marketing, and administration at Ngiri Auto. It was during this time that a cousin introduced her to the yachting world—a pivotal moment that changed her path.
Since entering the industry, Robyn has thrived as a First Mate/Chef, working on a variety of catamarans ranging from 52ft to 70ft. She brings a unique combination of hospitality expertise, strong work ethic, and a love of the sea to every role she takes on. Dedicated, adaptable, and eager to grow, Robyn is always ready to embrace new challenges and deliver outstanding service at sea.

Robyn and Kyle are so excited to host you on A3 and share all that the Virgin Islands have to offer.

The Best Charter By Far - 2 previous BVI/USVI charters

My name is William and I wanted to share how wonderful our recent charter (June 6-13) was on the A3 with Kyle Bevan and Tiggy (Antigua) Steward.

Previously we’ve been on 2 charters (Caribbean Dream 2012 and Big Nauti 2021) to the BVI and USVI so we’re familiar with the experience and trip. We took our children (17 yr and 21 yr boys) on this sailing trip for the first time as well. Wesley, who also sailed on the previous trips, and her children (22yr and 25yr) made up the rest of our group of 7.

Kyle was a spectacular captain and participated in everything with unlimited enthusiasm and energy. I could not imagine a captain being more involved on a charter than Kyle was with all of us. Water sport activities, clearly communicating our plan and options for each day, hiking and snorkeling with us, and more - he did it all with tireless zeal and incredible attention to detail. We’ve had great experiences during our previous charters, but having Kyle as captain on the A3 made it exceptional.

Tiggy was a late crew change as chef and first mate on the A3. Likewise, she was awesome. The meals she prepared were delicious and beautiful in presentation. She was kind, enthusiastic, involved, and was a huge part in making it such an exceptional trip. She and Kyle worked so hard and made themselves available with constant positive attitudes and smiles.

We loved the A3 catamaran but it was Kyle and Tiggy that made the trip for everyone. Their efforts were such that I would recommend them to anyone and would happily have them lead us on another charter in the future. We’ve had great experiences chartering in the BVI and USVI but this was the best because of them.
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