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.
62
FT — SAILING CATAMARAN
10
GUESTS
5
CABINS
3
CREW
From
$39,000
Per Week
99 reviews99 reviews
The Yacht
'Sail Away' is a Sailing Catamaran, accommodating up to 10 guests, available for crewed charter.
Sail Away Description and Charter Summary Information
Sail Away is a 2014 Lagoon 620 in pristine condition having just undergone additional refurbishment and upgrades. She is one of the few charter catamarans that can take 10 guests in 5 double cabins with queen beds and en suite bathrooms with separate showers. She is beautifully equipped with luxurious furnishings and extensive electronics and is the ideal boat for families or groups that want a luxurious, comfortable and fast catamaran.
With respect to water sports, her tenderlift is an ideal sunbathing platform while its 17" and 90 HP tender is perfect for waterskiing, wakeboarding and kneeboarding. Besides snorkeling gear, fishing rods with stand, she is also equipped with a flybridge with a cocktail table, cushions, mattresses and a bimini. For Sail Away's scuba diving guests, rendezvous diving can easily be arranged.
She has a wonderful crew of 3 who will exceed all your expectations.
Special Offer
Early Winter Special – 10% Discount.
10% off all 6- and 7-night charters from November 1–December 15, 2026, excluding Thanksgiving week.
Discount: 10%
Special Offer
SAIL AWAY – 10% Special Discount.
SAIL AWAY is offering 10% off charters April through August 8, 2026 and November through December 2026 (excluding Thanksgiving, Christmas, and New Year weeks) on 6 and 7-night bookings.
Discount: 10%
Specifications
At a Glance
- Length
- 62 ft
- Beam
- 33 ft
- Guests
- 10
- Cabins
- 5
- Heads
- 5
- Queen Beds
- 5
- Year Built
- 2014
Yacht Information
Additional yacht details including amenities and standard equipment for Sail Away
Explore Sail Away
May 1, 2026 – Oct 31, 2026
Summer 2026
$39,000–$43,000 / week
Inclusive
- 2 guests
- $39,000
- 3 guests
- $39,500
- 4 guests
- $40,000
- 5 guests
- $40,500
- 6 guests
- $41,000
- 7 guests
- $41,500
- 8 guests
- $42,000
- 9 guests
- $42,500
- 10 guests
- $43,000
Nov 1, 2026 – Apr 30, 2027
Winter 2026 to 2027
$41,000–$45,000 / week
Inclusive
- 2 guests
- $41,000
- 3 guests
- $41,500
- 4 guests
- $42,000
- 5 guests
- $42,500
- 6 guests
- $43,000
- 7 guests
- $43,500
- 8 guests
- $44,000
- 9 guests
- $44,500
- 10 guests
- $45,000
Virgin Gorda Yacht Harbor, BVI Please inquire for additional location availability.
Rate Notes & Conditions
CRUISING FEES: BVI cruising fees included.
MINIMUM NIGHTS: 4 nights
LESS THAN 7 NIGHT CHARTER RATES: For 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights.
SLEEP ABOARD:1/2 the daily rate. Dinner ashore at client's expense. Includes; boarding after 4pm, welcome cocktail and breakfast the
next morning and early start.
TURN AROUNDS: 48-hour turns are standard
HALF-BOARD OPTION: $150 discount per person
Includes; 7 breakfasts, 4 lunches & 3 dinners, all other meals to be eaten ashore at client's expense.
LOCAL FARE OPTION: $75 discount per person
Includes; 7 breakfasts, 5 lunches & 6 dinners, all other meals to be eaten ashore at client's expense.
HOLIDAY RATES:
XMAS: Flat rate $47,000. Must end no later than Dec 26th.
NEW YEARS: Flat rate $52,000. Must begin no sooner than Dec 28th.
CHILDREN'S DISCOUNT:
$200 discount per child under aged 12 up to a max of 3 children.
CRUISING FEES: BVI cruising fees included.
MINIMUM NIGHTS: 4 nights
LESS THAN 7 NIGHT CHARTER RATES: For 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights.
SLEEP ABOARD:1/2 the daily rate. Dinner ashore at client's expense. Includes; boarding after 4pm, welcome cocktail and breakfast the next morning and early start.
TURN AROUNDS: 48-hour turns are standard
HALF-BOARD OPTION: $150 discount per person
Includes; 7 breakfasts, 4 lunches & 3 dinners, all other meals to be eaten ashore at client's expense.
LOCAL FARE OPTION: $75 discount per person
Includes; 7 breakfasts, 5 lunches & 6 dinners, all other meals to be eaten ashore at client's expense.
HOLIDAY RATES:
XMAS: Flat rate $47,000. Must end no later than Dec 26th.
NEW YEARS: Flat rate $52,000. Must begin no sooner than Dec 28th.
CHILDREN'S DISCOUNT:
$200 discount per child under aged 12 up to a max of 3 children.
MEGAN’S SAMPLE MENU
WELCOME SNACK:
Surf and Turf sliders. A double party of fresh dill mayo shrimp sliders and seared Philly cheesesteak sliders.
BREAKFAST:
(All breakfasts include a daily fruit platter)
Classic Eggs Benedict. Poached eggs on toasted English muffins with a smooth hollandaise sauce, served with braised basil pesto cherry tomatoes.
Adventurous Quiche. Choose from roasted squash quiche, pepperdew and three cheese quiche, or paprika, spinach and feta quiche. The possibilities are endless! Served with crispy honey glazed bacon.
LUNCH:
Herb-marinated grilled chicken breast with warm black garlic brie, tart cranberries and charred green beans on fresh salad leaves, drizzled with vinaigrette and served with house-baked garden focaccia
Seared tuna poke bowl. A perfect bowl of sesame-seared tuna, avocado, freshly shaved carrots, cucumber, pickled ginger, buttered edamame beans, spring onions, orange teriyaki quinoa drizzled with a slightly spicy asian mayo.
APPETIZERS:
Creamy Vadouvan carrot purée with seared sesame scallops and wild greens.
Red onion tartlets glazed with a fig and lemon balsamic reduction.
Arancini risotto balls.
DINNERS:
Course 2: Sous vide pork tenderloin with a light truffle cauliflower purée, red caramelised balsamic onions and pickled radish.
Lemon almond encrusted snapper with a tarragon brown butter sauce, served with a steamed broccoli and a shaved fennel and citrus salad (Shaved fennel, orange and grapefruit segments with baby rocket, mint and a light citrus vinaigrette.)
Sous Vide Lamb rack with mint verde, garlic potato purée and honey roasted butternut.
DESSERTS:
Creamy dark chocolate ganache tart on a vanilla almond crumb with espresso cream and fresh blueberries.
Zesty tarte au citron, a delightful lemon and lime cream tart with a vanilla butter crumb layer.
Cheesecake tiramisu with a coffee syrup.
Tender
Hardbottom 15 · seats 8pax · 70 HP
1 wake skate
2 SUP's
4 bean bags
A 2-rider towing ring
Beach Games
Fishing Gear— type: Trolling Rods, rods: 2
Floating Mats
Kayak (2-person) ×2
Kneeboard
Snorkel Gear ×12
Stand-up Paddleboards ×2
Swim Platform— Yes (Tenderlift)
Tube
Wakeboards
Water Skis (Adult)
Water Skis (Kids)
Air Conditioning
Water Maker
BBQ
Bimini
Board Games
Books ×50
CDs ×100
DVDs ×50
Deck Shower
Dining
Generator— Onan 17,5 Kwa
Hair Dryer
Ice Maker
Inverter
Salon Stereo
Smoking Allowed— On the deck
Sun Awning
iPod/MP3
Captain
Daniel Sawyer
British
Chef
Megan Claire Beangstrom
South African
Stew/Deckhand
Nick Freel
South African
MEET YOUR CREW
CAPTAIN:Dan Sawyer
CHEF: Megan Beangstrom
STEWARD/DECK HAND: Nick Freel
Dan Sawyer
Sailing has been a huge part of Dan’s life from an early age. Growing up in a sailing family he was fortunate enough to complete circumnavigation of the world by the time he was nine, giving him an early taste for life on the water.
Back in the UK, he spent most weekends dinghy racing in the cold waters of North Wales, before eventually deciding there had to be warmer waters and greener pastures elsewhere! In 2018, he moved to Australia to turn his love for sailing into a career in the Whitsunday Islands and Great Barrier Reef. What started as a new adventure became an eight-year journey working his way up from deckhand to first mate and, ultimately, captain.
For the past three years, Dan has been captaining full-time, working aboard a variety of vessels across both the northern and southern hemispheres. He still loves it more with every passage, every new destination and every sail, and feels incredibly fortunate to have turned a lifelong passion into a career.
Megan
With extensive experience in charter galleys across the Caribbean, as well as several years as a private catering chef in South Africa, Megan Claire brings a genuine love and passion for the entire dining experience. Her time in the bespoke events industry in Cape Town taught her the importance of personalising every experience to each individual’s needs, both in the galley and at the dining table.
Her style is globally inspired, with a particular draw to fresh, produce-led dishes that bring vibrancy to every plate. She takes pride in tailoring menus to each guest and creating memorable meals that suit the occasion, from relaxed lunches to elegant dinners.
Away from the galley, you’ll find Megan Claire enjoying the ocean alongside you. An avid scuba diver and passionate ocean lover, she appreciates the underwater world and the wonders it holds.
Megan Claire looks forward to welcoming you on board.
Incredible Experience
I just spend 5 days on charter and had the most incredible experience sailing around the Whitsundays islands. Dan, our captain was so so knowledgeable about the area, taught us how to sail and took us to the most incredible spots for snorkeling and hiking. We sailed on the condor which was such an awesome yacht with an incredible history that Dan told us.
1 / 99
07 / Open Weeks
'Sail Away' Availability
Cruising Grounds
Where Sail Away voyages
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