ANTIGUA AND BARBUDA
A Week Around Antigua
A 7-day crewed Antigua sailing itinerary — Nelson's Dockyard, Cades Reef, the North Sound and Green Island, all under steady trade winds with no long passages.
Caribbean
Eastern Mediterranean
Western Mediterranean
South Pacific
United States
48
FT — SAILING CATAMARAN
8
GUESTS
4
CABINS
2
CREW
From
$20,500
Per Week
16 reviews16 reviews
The Yacht
Morning Star - your perfect charter option boasting a new, clean cut model and stylish interior and exterior design. Morning Star is equipped with three queen sized cabins, and one twin cabin for guests to use - all with en-suite facilities and AC.
This new model of Catamaran has an abundance of interior and exterior space with multiple sunbathing decks and an open plan layout. Serenity is ideal for relaxing with privacy and socialising on board.
Specifications
Explore Morning Star
May 1, 2026 – Oct 31, 2026
$20,500–$23,500 / week
Base: Tortola, Road Town,BVI · Pickup: Tortola, Road Town,BVI
Nov 1, 2026 – Apr 30, 2027
$21,000–$24,000 / week
Base: Tortola, Road Town,BVI · Pickup: Tortola, Road Town,BVI
May 1, 2027 – Oct 31, 2027
$21,000–$24,000 / week
Base: Tortola, Road Town,BVI · Pickup: Tortola, Road Town,BVI
Nov 1, 2027 – Apr 30, 2028
$22,000–$25,000 / week
Base: Tortola, Road Town,BVI · Pickup: Tortola, Road Town,BVI
May 1, 2028 – Oct 31, 2028
$22,000–$25,000 / week
Base: Tortola, Road Town,BVI · Pickup: Tortola, Road Town,BVI
Non-Commissionable and subject to availability.
Commissionable if not discounted
Pro-rated for charters under 7 nights.
Children under 12: -$100 per child | Infants: -$500 per infant
Three Meals per day & beverages including alcohol | Fuel | Mooring fees | Captain & Chef | Yacht & passenger liability insurance | Air-conditioned cabins with en-suite baths | Linens - bedding, bath towels & beach towels | Daily tidying of cabins and bathrooms, trash removed | Daily tidying of yacht common areas | Mid Week linen change | Toiletries (body wash, shampoo, conditioner and hand soap).
Special provisioning requests | Travel, cancellation & private insurance | Airport transfers | Personal expenses | Premium or excessive alcohol requests
1. The charter fee includes British Virgin Islands (BVI) taxes, fees, permits and/or National Park fees and/or Customs and Immigration fees.
2. Onboard Wifi is included, however data rates cannot be guaranteed since the yacht is moving and on the ocean.
3. Should the Charterer have any complaints about the Yacht or the Crew they shall notify the captain in the first instance and, if the matter is not resolved within 12 hours, shall notify the Owner in writing through the Broker as soon as possible, who shall try to remedy the matter, the owner shall have no liability whatsoever in respect of any complaints which the Owner has not been notified within 48 hrs of the occurrence of the circumstances giving rise to the complaint.
4. Travel insurance and Cancellation/Curtailment insurance is highly recommended and should be sourced by the Charterer, especially during hurricane season.
5. Crew gratuity (customary 15 - 20% of the Charter Fee for great service) is additional and at the CHARTERER's discretion. This gratuity should be given at the end of the Charter Period and prior to disembarking the Yacht.
6. Although every effort will be made to maintain the same crew throughout the season, with any crewed Yacht there is the possibility of a Crew change in the lead up to the Charter Period.
7. Any tandem charter involving multiple yachts requires the guests that paid for a specific yacht and are on that yachts manifest to be the only guests on that yacht during meal services, while underway, and overnight sleeping. This is due to safety and maritime requirements.
8. Guests have use of 3 queen cabins with en-suite bathrooms and 1 twin bunk cabin unless otherwise agreed to in the contract.
9. All-Inclusive Rate includes: Three Meals per day & beverages including alcohol | Fuel | Mooring fees | Captain & Chef | Yacht & passenger liability insurance | Air-conditioned cabins with en-suite baths | Linens - bedding, bath towels & beach towels | Daily tidying of cabins and bathrooms, trash removed | Daily tidying of yacht common areas | Mid Week linen change.
Day 1
Welcome Aboard Breakfast
Tropical fruit platter, island yogurt, granola, fresh pastries, eggs cooked to order, bacon or sausage.
Lunch
Grilled mahi-mahi tacos, pineapple slaw, lime crema.
Cocktails & Snacks
Painkillers, puff pastry pinwheels (pesto & cheese).
Dinner
Starter: Avocado, mango & citrus salad
Main: Caribbean-spiced grilled chicken, coconut rice, roasted seasonal vegetables
Dessert: Dark chocolate mousse with passionfruit
Day 2
Island Flavours Breakfast
Banana pancakes, maple syrup, fresh berries, scrambled eggs.
Lunch
Chilled seafood pasta salad, garlic focaccia.
Cocktails & Snacks:
Rum punch, coconut shrimp skewers.
Dinner
Starter: Creamy pumpkin & ginger soup
Main: Pan-seared snapper, lemon butter sauce, herb potatoes, green beans
Dessert: Key lime tart
Day 3
Beach Flavours Breakfast
Avocado toast, poached eggs, fresh smoothies.
Lunch
Gourmet beef or veggie burgers, hand-cut fries.
Cocktails & Snacks
Frozen margaritas, zesty guacamole & crunchy plantains.
Dinner
Starter: Caprese salad with fresh basil.
Main: Slow-braised lamb shoulder, creamy mash, roasted carrots.
Dessert: Tiramisu al Bicchiere.
Day 4
Caribbean Comfort Breakfast
Omelette station, pastries, fruit, yogurt.
Lunch
Caribbean Beef Roti – with cucumber & carrot slaw and mango chutney spoon.
Cocktails & Snacks
Gin & tonic, marinated olives & grilled halloumi mosaic.
Dinner
Starter: Roasted red pepper & tomato soup.
Main: Herb-roasted chicken, garlic potatoes, Mediterranean vegetables.
Dessert: Warm apple crumble with vanilla custard.
Day 5
Sailing Feast Breakfast
French toast, caramelised banana, bacon.
Lunch
Lemon ricotta pasta, parmesan, rocket salad.
Cocktails & Snacks
Espresso martinis, rustic harvest cheese board.
Dinner
Starter: Smoked salmon, citrus crème fraîche, capers.
Main: Grilled beef fillet, chimichurri, sweet potato purée.
Dessert: Classic cheesecake with berry compote.
Day 6
Breezy Flavours Breakfast
Breakfast burritos, fresh fruit smoothies.
Lunch
Chicken or falafel shawarma bowls, warm flatbreads.
Cocktails & Snacks
Aperol spritz, prosciutto-wrapped melon.
Dinner
Starter: Beetroot & goat cheese salad, honey dressing.
Main: Pan-seared salmon, lemon risotto, grilled asparagus.
Dessert: Warm chocolate fondant with vanilla ice cream.
Day 7
Farewell Feast Breakfast
Continental breakfast, eggs Benedict.
Lunch
Mediterranean mezze platter, grilled vegetables.
Cocktails & Snacks
Bellinis, fresh fruit skewers.
Dinner
Starter: Chilled gazpacho.
Main: Caribbean seafood grill, herb potatoes, island salad.
Dessert: Passionfruit crème brûlée.
Tender
TBD · seats 10 · TBD
Captain
Chrisjan Kotze
South Africa · English
Chef
Cleona Kotze
RYA Yacht Master Instructor
Five-Star Hospitality Background
Chrisjan Kotze is a dedicated South African yachting professional who blends extensive maritime expertise with a background in high-end hospitality, making him uniquely qualified to exceed expectations in a dynamic charter environment. He is a proven leader, currently serving as Captain, proficient in yacht systems, clear communication, and the highest standards of safety and professionalism. His comprehensive certifications include an RYA Yacht Master Offshore Certificate of Competence with Commercial Endorsement and RYA and SAS Yacht Master Instructor qualifications. Beyond navigation and vessel maintenance, he enhances the guest experience with exciting skills like mixology for cocktails, along with practical experience in emergency response and guest activity organization.
Maritime Medical Certificate
L2 Food and Safety
Chef Cleona Kotze is a dedicated South African yachting professional who serves as First Mate and Chef, bringing over two seasons of experience in dynamic charter environments where she excels in fine culinary cooking and comprehensive yacht management. Cleona is passionate about creating bespoke, gourmet meals tailored to guest preferences, incorporating regional specialties and fine-dining techniques. She holds a Bachelor of Education, which complements her exceptional guest relations and organizational skills, allowing her to enhance the onboard experience with personalized itineraries and attentive service. Her practical thinking, adaptability, and qualifications, including full STCW certification and Level 2 Food and Safety at Sea, make her an indispensable member of the team, capable of handling all aspects of yacht operations alongside the Captain.
07 / Open Weeks
Cruising Grounds
Sample Itineraries
Other crewed yachts cruising the same waters — comparable in size and style.