Nov 1, 2026 – Apr 30, 2027

Winter 2026-2027

$32,000–$36,000 / week

Inclusive

2 guests: $32,000
4 guests: $34,000
6 guests: $36,000

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

Nov 1, 2027 – Apr 30, 2028

Winter 2027-2028

$32,000–$36,000 / week

None

2 guests: $32,000
4 guests: $34,000
6 guests: $36,000

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

May 1, 2028 – Oct 31, 2028

Summer 2027

$32,000–$36,000 / week

Inclusive

2 guests: $32,000
4 guests: $34,000
6 guests: $36,000

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

Rate Notes & Conditions

Christmas Week: Up to 6 guests for 7 nights aboard: US$41,000
New Years Week: Up to 6 guests for 7 nights aboard: US$44,000

Chef Tara’s Sample Menu

Fresh, Coastal & Made From Scratch — Aboard Aquarius

Breakfast
Fresh fruit, coffee, tea & juice, every morning
• Custom Omelette Day
Farm-fresh eggs, whipped to order, with your pick of cheeses, herbs, veggies and meats — a beloved morning ritual that has guests planning their day around it.
• Banana Pancakes & Sausage ]
Fluffy, golden banana pancakes stacked high and finished with warm syrup, served alongside savory breakfast sausage.
• Artichoke Pancetta Strata
A savory baked egg strata layered with tender artichoke hearts, crisp pancetta and melted cheese, golden and puffed straight from the oven.
• Stuffed French Toast
Thick-cut brioche dipped in Chef Tara’s signature rum batter and pan-fried golden, stuffed with cheesecake filling and topped with a berry compote.
• Spinach & Feta Egg White Frittata
A lighter morning option — fluffy egg white frittata with wilted spinach, crumbled feta, sun-dried tomato, and fresh herbs.

Lunch
Bright, shareable plates between adventures
• Ahi Tuna Nachos [Signature]
Seared ahi tuna piled high with all the fixings, served family style — and yes, we'll keep the platters coming for as long as the table can handle them.
• Mediterranean Honey Harissa Chicken Bowls [Signature]
Grilled chicken glazed in sweet-and-spicy honey harissa over a vibrant Mediterranean bowl, served with warm, homemade pita bread.
• Charred Lemon Shrimp Caesar [Signature]
Char-grilled shrimp and charred lemon over crisp romaine, tossed in a classic homemade Caesar lemon vinaigrette dressing with shaved parmesan, served with fresh baked challah croutons.
• Mahi Fish Tacos
Flaky grilled mahi mahi in warm tortillas with avocado mango salsa, cilantro lime crema, and shredded cabbage slaw. Served with garlic lime black beans.
• Cuban-Style Pulled Pork Sandwiches
Slow-roasted pulled pork piled on a toasted roll with pickled onions, dill pickles, and a side of rosemary roasted potatoes.
• Ahi Poke Bowl
Sesame-marinated ahi tuna over sushi rice with edamame, avocado, mango, cucumber, and a drizzle of spicy mayo.
• Jerk Shrimp Skewers with Coconut Rice Salad
Charred jerk-spiced shrimp skewers served over a coconut rice salad with black beans, corn, and lime.

Hors D'Oeuvres
Passed bites for sunset cocktail hour
• Ahi Tuna Tartare Cones
Sesame wonton cones filled with spicy ahi tuna tartare, avocado, and a sriracha drizzle.
• Coconut Shrimp with Mango-Habanero Dipping Sauce
Crispy coconut-crusted shrimp served with a sweet and spicy mango-habanero dipping sauce.
• Prosciutto-Wrapped Melon with Basil & Balsamic
Chilled melon wrapped in San Daniele prosciutto, finished with torn basil and a balsamic glaze.
• Whipped Goat Cheese & Fig Crostini
Toasted baguette crostini topped with whipped goat cheese, fig jam, honey, and toasted walnuts.

Dinner — Signature Theme Nights
One for every evening aboard
• MOROCCAN NIGHT
Lamb Tagine
Moroccan couscous · tomato-cucumber salad with cucumber raita
Slow-braised and warmly spiced — the undisputed star of the evening
• ITALIAN NIGHT
Tuscan Gnocchi
Homemade focaccia
Pillowy ricotta gnocchi and bread baked fresh the same day
• PIZZA UNDER THE STARS
Chef Tara's Signature Pizzas
Wood-fired · artisan · seasonal
Ten signature pies — see below
• CARIBBEAN NIGHT
Mahi Mahi with Creole Sauce
Caribbean rice · candied carrots
A taste of the islands we're anchored in
• FRENCH RIVIERA NIGHT
Bouillabaisse-Style Seafood Stew
Rouille · crusty baguette
A saffron-scented seafood stew straight from the south of France
• ASIAN FUSION NIGHT
Miso-Glazed Salmon
Jasmine rice · sesame bok choy
Sweet, savory, and finished with a ginger-scallion drizzle

CHEF TARA’S SIGNATURE 7 COURSE TASTING MENU with optional wine pairing
A Caribbean–French Journey at Sea
✦
• A M U S E - B O U C H E
Ahi Tuna Tartare
avocado · citrus · sesame
Paired with Champagne Blanc de Blanca
✦
• C H I L L E D S O U P
Caribbean Mango Gazpacho
coconut · lime crème fraîche
Paired with Provençal Rose
✦
• C R U D O
Yellowtail Crudo
lime · passionfruit · chili oil
Paired with Albariño
✦
• W A R M S T A R T E R
Lobster Bisque
cognac · cream
Paired with White Burgundy
✦
• S E A F O O D C O U R S E
Seared Scallops
cauliflower purée · beurre blanc
Paired with Chablis Premier Cru
✦
• M A I N C O U R S E
Filet Mignon
truffle potato purée · red wine reduction
Paired with Napa Valley Cabernet Sauvignon
✦
• D E S S E R T
Warm Chocolate Fondant
vanilla bean ice cream
Paired with 10-Year Tawny Port

Desserts
RumAway Rum Cake
Passion fruit Mousse
Pina Colada Cake
Mango Sorbet
Creme Brûlée
_________________________
Chef Tara's Signature Pizzas
Wood-Fired · Artisan · Seasonal
01 LA TROPICALE — Mango & Prosciutto
OLIVE OIL BASE · CHEF'S ORIGINAL
Extra-virgin olive oil base, San Daniele prosciutto di Parma, fresh mango, fresh mozzarella, shaved red onion, a drizzle of balsamic glaze, and torn basil. Finished with flaked Maldon sea salt and cracked black pepper.
CHEF'S SIGNATURE
02 La Foresta — Goat Cheese, Walnut & Honey
WHITE BASE · VEGETARIAN
Crème fraîche base, aged goat cheese, toasted walnuts, caramelized shallots, fresh thyme, and local wildflower honey. Topped with arugula tossed in lemon oil and a dusting of cracked pepper.
VEGETARIAN
03 Il Mare — Shrimp Scampi
GARLIC BUTTER BASE · SEAFOOD
White wine garlic butter base, Gulf shrimp, roasted cherry tomatoes, capers, fior di latte, lemon zest, and fresh Italian parsley. A nod to the sea that surrounds us.
RUMAWAY CLASSIC
04 La Trufa — Black Truffle & Egg
BÉCHAMEL BASE · INDULGENT
Silky béchamel, fontina, a slow-baked farm egg cracked at the center, shaved black truffle, sautéed wild mushrooms, and chives. Rich, earthy, and deeply satisfying.
CHEF'S FAVORITE
05 La Piccante — Soppressata & Calabrian Chili
SAN MARZANO TOMATO BASE · SPICY
Crushed San Marzano tomato, fresh mozzarella, hand-cut soppressata, Calabrian chili oil, castelvetrano olives, and shaved Parmigiano-Reggiano. Heat lovers, this one is for you.
SPICY
06 La Verde — Heirloom Tomato & Burrata
PESTO BASE · GARDEN FRESH
House-made basil pesto, sliced heirloom tomatoes, creamy burrata added post-bake, balsamic glaze, pine nuts, and microgreens. A celebration of summer's finest.
VEGETARIAN
07 La Fiamma — Duck Confit & Fig
ROSEMARY CREAM BASE · AUTUMNAL
Rosemary-infused cream, shredded duck confit, fresh figs, gorgonzola dolce, toasted pecans, and a finish of aged balsamic reduction. Elegant and warming.
08 La Bianca — Four Cheese & Roasted Garlic
OLIVE OIL & GARLIC BASE · VEGETARIAN
Roasted garlic olive oil, mozzarella, provolone, fontina, and ricotta dollops, finished with fresh sage, crushed red pepper flakes, and a drizzle of truffle oil. Pure comfort, elevated.
VEGETARIAN
09 La Costa — Smoked Salmon & Crème Fraîche
CRÈME FRAÎCHE BASE · COLD-FINISH
Crème fraîche base, gruyère, baked until golden, then finished cold with smoked salmon, cucumber ribbons, pickled red onion, capers, and fresh dill. Served à la minute.
COLD-FINISH
10 La Rustica — Sausage & Broccolini
SAN MARZANO TOMATO BASE · HEARTY
Crushed San Marzano tomato, fresh mozzarella, crumbled fennel sausage, roasted broccolini, caramelized onions, toasted garlic, crushed red pepper flakes, and a finish of shaved Parmigiano-Reggiano.

Tender

14 ft hard bottom w/ 50 hp outboard

Fishing Gear— Yes Floating Mats ×2— Floating "Bean Bag" chairs Kayak (1-person) ×2 Snorkel Gear ×12 Stand-up Paddleboards ×2 Swim Platform— Full width hydraulic platform

Air Conditioning Water Maker BBQ— Gas Bimini— Yes on flybridge Board Games ×20 CDs— Apple DVDs— Apple TV Deck Shower— Yes, hot and cold Dining— 6 Generator— 20kw Hair Dryer— Yes Hammock Internet/WiFi— Starlink Inverter ×2 Salon Stereo Smart TV— Apple TV Smoking Allowed— Transoms only please VCR/DVD— 52 inch TV Video— Apple TV iPod/MP3— Yes

Crew Profiles

MEET YOUR HOSTS — TRAVIS & TARA TOWNSLEY

For Travis and Tara, welcoming guests aboard Aquarius is personal.

They don’t simply crew the yacht — Aquarius is their home, their business, and a continuation of a life they have spent years building together on the water. Having lived aboard sailing yachts full-time for more than eight years, they bring something to the charter experience that goes well beyond professional credentials: the perspective of people who genuinely love this lifestyle and enjoy sharing it with others.

Together they have sailed more than 30,000 nautical miles, completed two Atlantic crossings, explored the Caribbean and Mediterranean, and spent months experiencing the cultures, coastlines and cuisines of North Africa and Europe.

Now entering their seventh charter season in the Caribbean, Travis and Tara have spent the past six seasons personally hosting guests aboard their previous yacht, RumAway. Aquarius represents the next chapter in that journey.

Today, they personally host every charter aboard Aquarius in the British Virgin Islands, creating relaxed, highly personalized weeks built around the guests themselves.

CAPTAIN TRAVIS

For Travis, life on the water isn’t something he steps into for charter season — it has been home for more than eight years.

Together with Tara, he has logged more than 30,000 nautical miles, including two Atlantic crossings and years of cruising throughout the Caribbean.

One of those adventures became a seven-month journey across the Atlantic and through the Mediterranean. Travis and Tara spent time exploring North Africa before working their way north to Italy, where they spent several months along the Amalfi Coast and operated charters before eventually crossing the Atlantic again.

That experience has given Travis far more than miles in a logbook. It has taught him how to read conditions, adapt an itinerary, find the right anchorage and, perhaps most importantly, understand that the best days on the water are often the ones that weren’t planned too tightly.

Travis holds a U.S. Coast Guard 100-Ton Master license as well as an STCW II/3 Master endorsement for vessels under 500 gross tons.

Long before sailing became his way of life, Travis spent years around the race car industry and later in his family’s business. He still jokes that his two passions have always been fast cars and slow boats — which may explain how someone who loves horsepower ended up happiest traveling under sail.

What Travis enjoys most about chartering is sharing the places he and Tara have come to love. His style is relaxed and personal: finding a beautiful anchorage, showing guests a favorite snorkeling spot, adjusting the day when something better presents itself, and helping guests experience the islands rather than simply visit them.

CHEF TARA

Cooking has been Tara’s passion for more than twenty years. A self-taught chef, she has spent the past six years especially devoted to elevating her craft, turning a lifelong love of food into an important part of the experience she creates aboard Aquarius.

Tara’s cooking style centers on delicious, approachable food with a Caribbean flair. She loves fresh ingredients, vibrant flavors and meals that feel perfectly at home in the islands.

Her menus are also inspired by the places she and Travis have traveled.

After spending a summer along the coast of Italy, Tara brought home a love for Italian coastal cuisine and now incorporates an Italian-inspired menu into her charter offerings.

Her culinary adventures extend well beyond the Mediterranean. One of her favorites is a Moroccan tagine with couscous, inspired by time spent in Morocco and the flavors she discovered there.

For Tara, however, cooking is about much more than what is on the plate.

She believes food should nourish both the body and the soul.

A week in the BVI is a chance to slow down, reconnect, laugh, explore and simply enjoy life. Tara sees every meal as part of that experience — from a relaxed breakfast after a morning swim, to lunch enjoyed in the island breeze, to dinner as the sun disappears over the Caribbean.

Her goal is simple: for every guest to feel cared for, well nourished and completely at ease.

TOGETHER ABOARD AQUARIUS

Travis and Tara believe the best charters don’t feel scripted.

Some guests arrive wanting adventure. Others want quiet anchorages, great meals and nowhere they need to be. Most want a little of both.

Their job is to understand the people who step aboard and create the week around them.

Because Aquarius is Personally Hosted by Its Owners, there are no rotating crews and no management company deciding what the experience should look like. The people welcoming guests aboard are the same people who know the yacht, know the islands and have chosen this life for themselves.

The result is something relaxed, authentic and deeply personal — a week aboard Aquarius that feels less like being accommodated and more like being welcomed.