BRITISH VIRGIN ISLANDS · 4 DAYS
4-Day BVI Itinerary: A Crewed Long-Weekend Charter
Four days in the BVI, crewed — Norman Island caves, The Baths, Soggy Dollar at White Bay, the Sir Francis Drake Channel. The short-week BVI itinerary.
Caribbean
Eastern Mediterranean
Western Mediterranean
South Pacific
74
FT — SAILING CATAMARAN
8
GUESTS
4
CABINS
3
CREW
British Virgin Islands
HOME PORT
Summer Cruising
Winter Cruising
From
$73,000
Per Week
112 reviews112 reviews
The Yacht
Specifications
Explore Ocean Vibes
May 1, 2026 – Oct 31, 2026
$73,000–$76,000 / week
Base: British Virgin Islands · Pickup: British Virgin Islands
Nov 1, 2026 – Apr 30, 2027
$73,000–$76,000 / week
Base: British Virgin Islands · Pickup: British Virgin Islands
May 1, 2027 – Oct 31, 2027
$73,000–$76,000 / week
Base: British Virgin Islands · Pickup: British Virgin Islands
Cruising Area
• Virgin Islands (USVI & BVI)
Base Port
• Tortola, BVI
• Inquire for additional pick-up/drop-off available in Tortola, BVI
• USVI ports available on request (Contact us for details)
Yacht Status & Operations
• Based in Tortola, BVI
• BVI pick-up/drop-off preferred
• USVI pick-ups/drop-offs accepted with advance approval
Customs Fees & Cruising Permits
• Included
Rates & Terms
Minimum Charter Nights
• 5-night minimum
• Shorter charters considered on request
Short-Term Charter Rate Calculations
• 6 nights = weekly rate ÷ 7 × 6
• 5 nights or less = weekly rate ÷ 6 × number of nights
Sleep Aboard Option
Enjoy a relaxed evening onboard before your charter begins.
• Offered at 50% of the daily rate
• Boarding available after 4:00 PM
• Includes snacks, welcome cocktails & continental breakfast
• Dinner ashore at guest expense
• Excludes Christmas & New Year’s weeks
Dining Options – The number of meals listed are based on a 7 night charter
Full-Board Plan – Great for guests who want a fully onboard culinary experience
• 7 breakfasts, 7 lunches & 7 dinners onboard
• Standard plan included in your charter rate
Half-Board Plan – Ideal for guests who enjoy dining ashore
• 7 breakfasts, 4 lunches & 3 dinners onboard
• 3 lunches & 4 dinners ashore (guest expense)
• $150 per person discount
Local Fare Meal Plan – A taste of Caribbean cuisine
• 7 breakfasts, 5 lunches & 6 dinners onboard
• 2 lunches & 1 dinner ashore (guest expense)
• $75 per person discount
Holiday Rates 2026 / 2027 Season
Holiday season pricing is full-board only, 7 nights and a 48 turn is required.
Christmas Week
• $84,000 | 2–8 guests
• Must end on or before December 26
New Year’s Week
• $91,000 | 2–8 guests
• May not start prior to December 27
Important Notes
• Charter waiver required in addition to standard contract
• Please inquire for BVI port availability due to annual limit
Turkish Eggs
Whipped yogurt, poached eggs, Aleppo chili butter, and fresh herbs.
Eggs Benedict
Toasted English muffin with soft poached eggs and hollandaise sauce, with the option of smoked salmon or crispy bacon.
Smoked Duck Scrambled Eggs
Silky scrambled eggs with smoked duck breast and chive oil.
Shakshuka
Spiced tomatoes with baked eggs, feta, and toasted sourdough.
Bagel Board
House-cured gravlax served with cream cheese, capers, red onion, and dill.
Huevos Rancheros
Tortillas topped with fried eggs, black beans, avocado, and fresh salsa.
French Toast
Brioche served with vanilla mascarpone, berry compote, and maple syrup.
Avocado Toast
Smashed avocado with lime, chili flakes, and a poached egg.
Tuna Poke Bowl
Sushi-grade tuna served with sesame, pickled vegetables, avocado, and jasmine rice.
Grilled Chicken Salad
Mango, avocado, mixed leaves, toasted pecans, and citrus dressing.
Warm Flatbreads
Filled with lamb kofta, tzatziki, pickled red onion, and fresh mint.
Blue Cheese Ribeye Salad
Seared ribeye with crisp leaves, toasted walnuts, and blue cheese dressing.
Crab Cakes
Golden crab cakes served with lemongrass and white wine butter sauce, finished with micro herbs.
Duck Salad
Shredded crispy duck with hoisin, orange segments, fresh coriander, and sesame seeds.
Teriyaki Salmon
Glazed salmon fillet served with Asian slaw and a sesame soy dressing.
Caramelised Onion & Brie Filo Tart
Crisp filo pastry filled with creamy brie and sweet caramelised onions.
Bruschetta
Freshly baked sourdough topped with vine tomatoes, basil, and balsamic glaze.
Shrimp Fritters
Golden crispy fritters served with zesty lime aioli.
Maple-Roasted Butternut Squash Soup
Silky smooth soup finished with crispy chorizo and golden halloumi croutons.
Freshly Baked Focaccia
Served warm with sea salt and rosemary.
Wild Mushroom Arancini
Crispy risotto balls served with parmesan and truffle aioli.
Beetroot & Goat's Cheese Salad
Roasted beets with whipped goat's cheese, candied walnuts, and micro herbs.
Stuffed Mussels
Baked with herbed breadcrumbs, garlic butter, and parmesan.
Crispy Calamari Salad
Tender calamari served with rocket, fennel, and citrus dressing.
Duck Confit
Slow-cooked duck leg served with silky cauliflower purée and pomegranate reduction.
Filet Mignon
Tender beef fillet served with dauphinoise potatoes, honey-glazed heritage carrots, and red wine jus.
Pan-Seared Sea Bass
Crispy skin sea bass served with romesco sauce, broccoli purée, and toasted almonds.
Pistachio-Crusted Rack of Lamb
Served with minted pea purée and beetroot reduction.
Slow-Cooked Lamb Ragù
Rich, slow-braised lamb folded through freshly made pasta with parmesan and herbs.
Pork Tenderloin
Perfectly cooked pork finished with a honey soy glaze and served with roasted seasonal vegetables.
Grilled Lobster Tail
Served with silky lobster bisque sauce, buttered greens, and saffron potatoes.
White Chocolate & Raspberry Tart
Buttery crust filled with smooth white chocolate ganache and fresh raspberry coulis.
Chocolate Aero Mint Cheesecake
Light and airy cheesecake with refreshing mint notes and a rich chocolate base.
Sticky Toffee Pudding
Moist sponge served with warm toffee sauce and Amarula ice cream.
Lemon Meringue Pie
Tangy lemon curd topped with fluffy toasted meringue in a crisp pastry shell.
Espresso Martini Mousse
Silky coffee mousse with a hint of vodka and chocolate shards.
Chocolate Brownie
Rich fudgy brownie topped with miso caramel and sea salt.
Lemon or Raspberry Soufflé
Delicate and light soufflé served with crème fraîche.
Crème Brûlée
Classic vanilla custard with a torched caramel top, paired with honey yogurt.
1 e-Foil
Tender
14’ 8” ZAR ZF5 with Suzuki outboard · seats 8 · 100 HP
Chef
Katie Brown
British · English
Captain
Robert Bentley
South African · English
Stewardess
Belinda Bentley
South African · English
To our dear Seahome 2 squad,
Sometimes in this world, at the right place, at the right time, two perfect spontaneous crew’s come together at once. I can say with no hesitation that this is one of those special unions. From the very start we felt safe and secure with the absolute professionalism of the team. Every second of this trip felt warm and genuine. To get to know that we might even have a slight chance to be able to get to do this again makes me feel like the luckiest guy in the world. Every single one of the drinks were unbelievably perfect and felt like they were made with heart, soul, and perfect execution. And that can also be said about each and every one of the meals. The charm, the taste, and the texture of every bite of food on the trip has been on another level. Living in the Capital of Texas, the last thing we ever expected was to have our minds blown with food. And to the Captain, your ability to roll with our sense of humour and our wild jokes made us feel at home. We can’t believe how perfect this trip was. Safe and happy. One of the highlights of my life. Thank you! Can’t wait to host y’all in Texas.
07 / Open Weeks
Cruising Grounds
Sample Itineraries
Other crewed yachts cruising the same waters — comparable in size and style.