Nov 1, 2026 – Apr 30, 2027

Winter in the BVI 2026/2027

$95,000–$100,000 / week

Inclusive

4 guests: $95,000
6 guests: $97,500
8 guests: $100,000

Base: Tortola, Road Town,BVI · Pickup: Tortola, Road Town

Rate Notes & Conditions

New Years week: Up to 8 guests for 7 nights: US$115,000
Christmas week: Up to 8 guests for 7 nights: US$110,000

Christmas week must end on or before 27 December & New Years week cannot start before 27 December.

For clients wanting to book both holidays from 24/25 December to 1 January, there is a 10 night minimum fee at the New Years rate (US$164,285).

Terms of all inclusive

Unless specified otherwise under Special Conditions, the Total Charter Fee includes the hiring of the entire YACHT, the services of a fully licensed Crew, all meals, standard ship's bar, FUEL, cruising taxes and permits, clearance taxes, mooring fees and all expenses related to running of the YACHT and use of on-board leisure and sports equipment.
B. Unless otherwise specified under Special Conditions, the Total Charter Fee excludes Crew gratuities given at the CHARTERER's discretion at a customary rate of 15-20% of the Charter Fee, to be scaled up or down based on charter experience. Unless otherwise specified under Special Conditions the Total Charter Fee also excludes scuba diving and equipment; premium beverages and fine wines; excessive alcohol requests and/or consumption; off YACHT excursions; dockage as requested by the CHARTERER; fishing licenses (if required); communications; airport transfers; or similar expenses incurred by the CHARTERER.

Trained in a Michelin-starred kitchen in Roquebrune-
Cap-Martin — a culinary jewel between Monaco and

Menton — this chef blends Mediterranean
gastronomic tradition with refined Japanese and
Mexican touches, creating cuisine that is both
balanced and deeply flavorful.
With experience in luxury hospitality across Spain,
France, and Germany, including Mallorca, Madrid,
and the Côte d’Azur, he brings elegance, vitality,
and a wellbeing-focused approach to every meal on
board.

Each service is tailored around seasonal ingredients
and personal care, offering guests a refined and
nourishing experience at sea.

Breakfast

Spanish omelette
Salted caramel cookies
Croissant with tomato jam
Plum pudding
Fresh salmon toast
Jamón and cherries
Seasonal fruit

Starters

Beetroot cream
Peppers and white fish osouzukuri
Strawberry gazpacho with tiradito and caviar
Aged fish with yuzu hollandaise
Artichokes with Gruyère béchamel
Cherry-shrimp juiced prawns

Main Courses

Boletus mushrooms with soft eggs
Garlic sautéed shrimps
Chicken with vegetable jus
Clams in sauce
Txipiron in its ink
Chutoro tuna with citrus

*In addition to the suggested dishes, the chef also prepares a
variety of rice dishes and fresh sprout salads with pickled
accents. The menu may vary depending on the season and
the availability of fresh local ingredients.

Desserts

Puff Pastry with Strawberries
Gorgonzola Cheesecake
Chocolate Textures
Classic Apple Pie
Chocolate Brownie with Violet Ice Cream
Strawberry Tatin

Seabobs

2 x E-Foils one 5’0 for advanced & 5’8 for beginners

Diving equipment for x 4 incl. compressor on board Fishing Gear Fishing equipment for offshore fishing Kneeboard Snorkel Gear Snorkeling equipment Stand-up Paddleboards ×2 Swim Platform Wakeboards Wetsuits JOBE 3/2 all sizes Wing foil Kit + 3 wings Yacht Beach made of EVA in teak