SAIL AWAY, a 62 ft Sailing Catamaran, available for luxury crewed charter

SAILING CATAMARAN · 62FT

SAIL AWAY

Private Crewed Yacht

Discover
Deck plan and layout for SAIL AWAY Deck Plan · SAIL AWAY

From

$36,000

Per Week

103 reviews103 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

10% Discount on Yacht Charters.

SAIL AWAY offers 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
Year Refit
All new decor/soft furnishings/linens, November 2024.

Yacht Information

Additional yacht details including amenities and standard equipment for SAIL AWAY

Explore SAIL AWAY

    Season 2 Guests 3 Guests 4 Guests 5 Guests 6 Guests 7 Guests 8 Guests 9 Guests 10 Guests
    Summer 2026 $39,000 $39,500 $40,000 $40,500 $41,000 $41,500 $42,000 $42,500 $43,000
    Winter 2026 to 2027 $41,000 $415,500 $42,000 $42,500 $43,000 $43,500 $44,000 $44,500 $45,000
    Summer 2027 $41,000 $41,500 $42,000 $42,500 $43,000 $43,500 $44,000 $44,500 $45,000
    Winter 2027 to 2028 $41,000 $41,500 $42,000 $42,500 $43,000 $43,500 $44,000 $44,500 $45,000

    ADA'S SAMPLE MENU

    Breakfast

    (seasonal fruit platter with every breakfast)

    Eggs Benedict

    Classic poached eggs, hollandaise sauce, toasted english muffin and bacon

    Served with a fresh seasonal fruit platter

    Huevos Rancheros

    Sunny side eggs, warm boat made tortillas, black beans salsa fresca

    French Toast

    Golden battered brioche, dusted with powdered sugar, maple drizzle, berries and candied pecans.

    Breakfast Burrito

    Flour tortilla filled with eggs, cheese potato and bacon with a creamy tangy avocado sauce.

    Build Your Own Bagel

    Selection of spreads & toppings - cream cheese, smoked salmon, avocado, tomato, capers, bacon,

    Avocado Toast

    Sourdough topped with smashed tangy avocado, poached egg, balsamic glaze feta & micro greens

    Lunch

    Tuna Poke Stack

    Marinated local ahi tuna, jasmine rice, avocado, cucumber, sesame oil and spicy mayo drizzle

    Seared Fish Tacos

    Soft boatmade tortillas. Cabbage slaw, lime cream, pico de gallo

    Gourmet Lamb Gyro

    Tender spiced lamb in a grilled boat made pita, layered with microgreens, pickled onion, and herb tzatziki plated with truffle fries

    Grilled Chicken Caesar Salad

    Crisp romaine, parmesan crisp, brioche croutons, classic caesar dressing.

    Chef’s Crab Cakes

    Golden pan- seared crab cakes, plated with remoulade, roasted corn salsa, and arugula salad

    Beef Slider Trio

    Mini boat made sliders, with truffle aioli, caramelized onions and home fries

    Appetizers

    Island Ceviche

    Fresh local catch marinated in citrus and creamy coconut, served with boat made plantain chips

    Gourmet Nachos

    Crispy tortillas layered with melted artisan cheeses, pico de gallo, guacamole, vibrant pickled red onions, and crema fresca

    Artisan Charcuterie board

    Selection of cured meats, aged cheeses, olives, seasonal fruits and honey comb

    Truffle Mac & Cheese Bites

    Golden fried macaroni & cheese balls with a touch of truffle served with spicy aioli

    Mussels a la Chef

    Steamed mussels in a creamy chenin blanc, chili & lemon sauce, accompanied by a boatmade focaccia

    Spicy Tuna Crispy Rice

    Golden rice squares crowned with marinated ahi tuna tartare, avocado and microgreens

    Dinner

    Coconut Salmon Curry

    Pan seared salmon in aromatic coconut curry, accompanied by coconut infused jasmine rice

    Passion Fruit Wahoo

    Wahoo seared to perfection, set in a passion fruit & chenin blanc reduction, paired with jasmine rice and sauteed vegetables

    La Notte Italiana

    Boat made pasta prepared in the italian tradition, served with the chefs nightly selection of sauces and accompaniments.

    Braised Short Rib risotto

    Creamy three-cheese risotto crowned with slow braised short ribs, accented by seasonal vegetables

    Surf and Turf

    Sous vide- and pan golden filet mignon paired with butter poached prawns in a bed of pomme puree

    Honey Glazed Pork Tenderloin

    Roasted pork tenderloin brushed with honey mustard, served with fondant potatoes and vegetables

    Desserts

    Biscoff Cheesecake

    Creamy cheesecake infused with biscoff spice, served on a buttery crispy biscoff base

    Panna Cotta

    Silky vanilla panna cotta topped with a medley of seasonal berries

    Tres Leches cake

    A delicate sponge soaked in three milks, finished with a whipped cream and caramel drizzle

    Decadent Chocolate Brownie

    Rich dark chocolate brownie layered with ganache and served with vanilla bean ice cream

    Classic Tiramisu

    Espresso soaked ladyfingers with mascarpone cream and a dusting of cocoa

    Celebration Cake (upon request)

    Chef- crafted birthday cake for your special occasion

    Chocolate Mousse

    Velvety chocolate mousse with a shaved chocolate and a hint of sea salt

    STANDARD SHIP’S BAR

    Non-alcoholic

    Coke, Diet Coke, Sprite, Ginger Ale, La Croix, Club Soda, Tonic Water, Assorted Juices

    Spirits

    Vodka: Tito’s, Smirnoff

    Gin: Bombay Sapphire, Tanqueray

    Rum: Cruzan, Bacardi

    Tequila: Milagro, Herradura

    Whiskey: Dewar’s, Jameson

    Bourbon: Maker’s Mark, Bulleit

    Assorted Liqueurs

    Wine

    Red: Cabernet Sauvignon, Malbec, Pinot Noir

    White: Chardonnay, Sauvignon Blanc, Pinot Grigio

    Rosé, Prosecco

    Hard Seltzer

    Truly, Highnoon, White Claw, Love City

    Beer

    Corona, Carib, Landshark, Miller Lite, Coors Light, Heineken

    Please let your broker know your preferred brands.

    If you wish to have premium wines and/or spirits of your choice, please notify your broker. Your crew will be happy to source these for you and have them on board when you arrive.

    These would be at an additional cost to you.

  • TENDER: Hardbottom 15, 70hp, with room for 8pax
  • 2 standup paddleboards
  • Fishing Gear

Captain Connor Burns

Captain

Connor Burns

Stewardess Nicole Du Plessis

Stewardess

Nicole Du Plessis

MEET YOUR CREW

CAPTAIN: Connor Burns
CHEF: Ada Cruz
STEWARDESS: Nicole Du Plessis

Growing up beside the breathtaking shores of Cape Town, South Africa, the calm certainty of the ocean’s rhythm is ingrained in Connor’s soul. His upbringing was a mix of saltwater, sand and awesome adventures.
An opportunity of a Trans-Atlantic crossing ignited his passion for sailing. “Nothing beats the thrill of catching the wind and guiding a vessel through the water with no one in sight”. Connor was hooked! His sailing has taken him from Cape Town, to Panama, to the Mediterranean, and more recently to the Caribbean where he has run term charters in the Virgin Islands for 3 seasons.
Connor embraces his role as a charter captain and host, introducing his charter guests to the world of sailing by curating unforgettable experiences in the beautiful setting of the Virgin Islands.

Adamaris (Ada) Cruz, a true Puerto Rican at heart. Born and raised in the beautiful town of Trujillo Alto, she has a genuine passion for all things water related, whether it’s swimming, diving, or simply enjoying the soothing sound of waves on the shore. When it comes to food, Ada is an absolute connoisseur - savoring the traditional flavors of Puerto Rican cuisine and exploring culinary delights from around the world. Ada not only appreciates good food, but she also has a true passion for cooking. Experimenting with new recipes and placing her own twist on traditional dishes, she loves the creative process of preparing delicious meals that bring people together. She has recently completed a two-week culinary course at Stir Crazy, Super Yacht Culinary Academy in Cape Town, South Africa.

Born and raised among the vineyards and mountains of South Africa’s Winelands, Nicole brings a sunny spirit to any environment she is in. She has a strong background in hospitality, with experience from bartending and waitering to most recently managing a restaurant on the West Coast of South Africa. Her passion for travel and culture has taken her abroad, living and working as an Au pair in the Netherlands, Belgium, and France, caring for children of different ages. Her patient, up-beat nature helps her make guests of all ages feel welcome and comfortable. Outside of work, she loves all things summer, especially stand-up paddling, swimming and enjoying the sunshine. Nicole strives to create a warm, easy-going atmosphere on board, bringing good service and positive energy to make your holiday truly unforgettable.

Together, Connor and Ada and Nicole create amazing charters for their guests that forge connections, take pleasure in culinary delights and create life lasting memories!

Broker Review


Comment on the cleanliness of SAIL AWAY:
The crew kept our cabins spotless and prepared.
Our beds were made and our bathrooms cleaned every morning while we ate breakfast. Main
saloon was vacuumed and mopped every evening after dinner.
Comment on the congeniality of your Captain and crew: Our crew was very friendly from our first FaceTime meeting before we traveled to Tortola to our final drop-off. Captain Conner, Chef Ada and Nicole were so friendly. They all doted on our 3-year-old grandson and Silas (our grandson) nicknamed the Captain, “Silly Conner”.

Comment on the service of your Captain and crew:
The service was wonderful the entire week. It is not easy serving 11 people ages 3 to 70, 2 picky eaters; the captain and crew made it seem
effortless. This is our third charter we have worked with you to secure. All our crews have been great; this crew is our favorite so far. Here are just a couple of examples. I am an early riser in the morning, typically 4:30 am to 5 am. Nicole got up every morning at 5 am to make me coffee.
When I commented that I would be happy to push the button on the coffee maker and pour my
own cup, Nicole would have none of that. It was served to me graciously. They were willing to
change-up our pick-up and drop-off locations because our accommodations for the day before
and day after the cruise was on the west end of Tortola.

Comment on the fun aspect of your Captain and crew:
They were the best! Wake boarding,
tubing, paddleboards, floating toys. They even had a big floating ring that worked like a child
swimming pool for our 3-year-old. Capt. Conner and Ada arranged our scuba diving with DIVE
BVI which is a great dive operation in the BVIs with locations on Virgin Gorda and Scrub Island.
They even played games with Silas and with the adults after Silas went to bed. Conner gave us abriefing every morning after breakfast using a map which was given to us at the end of the
charter. Conner quizzed us on what he had shared with us throughout the charter, where we
anchored on previous days, tidbits he had shared with us on the history of the islands – it was
very fun.

Comment on the expertise of your Captain and crew:
Our crew was very professional and promoted safety through our cruise. Moorings and anchoring setup were accomplished with expertise. Conner did a mechanical check on the boat systems each morning.

Comment on the quality of your meals:
All our meals were excellently prepared, and the quality was very high. We were not an easy group with one vegetarian, 2 adult picky eaters and a 3-year-old. Chef Ada rose to each meal. Filet mignon, salmon, sea bass, New York Strip, fresh sourdough bread, wonderful desserts and a birthday cake for Silas and me, both our birthdays were in May. Breakfasts were typically yogurt, eggs, fruit by our request.

Comment on the presentation of your meals:
Beautifully presented with a completely different theme each night. Our birthday dinner and our final “pirate night” dinner were the favorites of Silas.

Would you charter this yacht again? (Circle one) YES

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06 / Open Weeks

'SAIL AWAY' Availability

Cruising Grounds

Where SAIL AWAY voyages

Sample Itineraries

Sample crewed charter itineraries