Season	2 Guests	3 Guests	4 Guests	5 Guests	6 Guests	7 Guests	8 Guests
Summer 2026	$20,500	$21,500	$22,500	$23,500	$24,500	$25,500	$26,500
Winter 2026 to 2027	$24,500	$24,500	$25,500	$26,500	$27,500	$28,500	$29,500
Summer 2027	$24,500	$24,500	$25,500	$26,500	$27,500	$28,500	$29,500
Winter 2027 to 2028	$24,500	$24,500	$25,500	$26,500	$27,500	$28,500	$29,500

Breakfast

Smoky Wild Mushroom Frittata with blistered tomatoes & brioche
French toast with bacon, berries & maple
Cheese & chive f lapjacks with f r ied eggs
Salmon & avocado eggs benedict with hollandaise
Spinach & feta baked eggs with mushrooms & herb aioli
Boiled eggs on lemon garlic yogurt with pesto & paprika butter
Fresh f ruit parfaits, spinach, 3 - cheese crêpes & pork sausage

Lunch

Garlic Butter Prawns with lemon couscous, roasted peppers & basil drizzle
Tuna Poke Bowl with sushi r ice, avocado, pickled veg & sesame ponzu
Coconut- Crusted Mahi Mahi with mango salsa, cilantro r ice & charred zucchini
Tuscan Chicken Salad with roasted vegetables, olives, sun- dried tomato dressing & shaved parmesan
Local Fish, roasted cherry tomatoes, fennel salad, caper- lemon dressing & herbed quinoa
Gourmet Steak Tacos with charred vegetables, avocado crema & l ime slaw
Grilled Lobster Tail with citrus butter, coconut r ice & papaya

salad

Appetizer

Watermelon, feta & mint salad with toasted pine nuts & citrus vinaigrette
Asian Slaw with mango, crispy shallots & soy- l ime dressing
Chili- Lime Prawns with pineapple salsa & coconut foam
Spinach & Ricotta Ravioli in tomato consommé with basil oil
Beetroot Carpaccio with whipped goat’s cheese, candied walnuts & citrus dressing
Bree & f ig stuffed phyllo parcels on a carmalised onion compot
Roasted Red Pepper Bisque with a Parmesan puff pastry twist

dinner

Herb- Rubbed Lamb Chops with mint pesto, fondant potatoes & caramelised baby carrots
Thai Green Chicken Curry with jasmine r ice, coconut cream, crispy garlic chips & chili oil drizzle
Jerk- Spiced Pork Tenderloin with rum glaze, plantain purée & pickled cucumber slaw
Calamari & Fresh Linguine in r ich marinara sauce with garlic confit & basil oil
Beef Fillet Medallions with butternut purée, fondant potatoes, crispy onions & balsamic- pepper glaze
Grilled Chicken Breast with roasted broccoli, cauliflower purée, crispy kale & thyme jus
Slow- Roasted Pork Belly with apple cider glaze, buttered cabbage, sweet potato mash & roasted beet reduction

Dessert

Chai- Spiced Panna Cotta with pistachio toffee
Mango Crème Brûlée with passionfruit purée
Sticky Ginger & Date Pudding with vanilla- rum anglaise
Tiramisu- style Espresso Panna Cotta with cocoa dust
Chocolate Soufflé with spiced orange sauce
Key Lime Pie with coconut cream
Strawberry & Raspberry Sorbet with meringue shards & dark chocolate curls

TENDER: 12 feet , 25 HP engine, with room for 8
2 standup paddleboards
Sea scooter
Fishing Gear

Resort Course Available	PADI Course Available	Compressor Onboard	Dive Tanks Onboard	Max Guests Per Dive
No	No	No	4	4

Scuba Overview

Diving is possible for certified and insured divers, that their last dive is not more then 6 month prior to the date of the charter.

Dive Pricing Details

$200/diver for the week for dive-certified divers with dive experience in the past 6 months.

Nicholas and Jade are a dynamic Captain and Chef/Stewardess couple with six years of proven teamwork, professionalism, and passion for the ocean. Together, they create a warm, welcoming atmosphere on board while maintaining the highest standards of service and safety. Their experience aboard S/Y Shantaram in the Maldives has honed their ability to run smooth, guest-focused charters, seamlessly combining technical expertise, hospitality excellence, and a shared enthusiasm for marine life, watersports, and adventure. They bring positivity, respect, and a strong work ethic to every program, with a genuine commitment to growing with the vessel they call home.

Captain – Nicholas Farinha

Nicholas is an experienced and hands-on Captain who combines strong technical knowledge with calm, confident leadership. Having logged over 20,000 nautical miles and completed more than 60 charters, he is proficient in navigation, maintenance, and guest operations. His background as both Deckhand and Captain aboard Shantaram has equipped him with the versatility to manage all aspects of yacht management, from engineering and refits to guest activities and safety. Known for his patient and approachable demeanor, Nicholas ensures that every trip runs efficiently and enjoyably for guests and crew alike.

Chef/Stewardess – Jade Lovell

Jade is a creative and energetic Chef/Stewardess with a natural flair for hospitality and culinary presentation. Skilled in a wide range of cuisines—including Thai, Western, Indian, and Mexican—she delivers delicious, beautifully presented meals tailored to guest preferences and dietary needs. Her attention to detail extends beyond the galley to exceptional interior care and service, creating a relaxed yet refined onboard environment. With her upbeat personality, organization, and dedication to excellence, Jade brings warmth and balance to the team, ensuring guests feel cared for from start to finish.

Memories of a lifetime.

I also wanted to compliment them for your amazing customer service and management.

Last but not least I want to compliment the amazing crew. I run a business with 60 employees and know how hard it is to find good people that work hard and care about what they do. Nick, Jade, and Jontey were amazing and treated us like royalty.

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Caribbean

Western Mediterranean

Eastern Mediterranean

South Pacific

KISMET

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

At a Glance

Breakfast

Lunch

Appetizer

dinner