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
SAILING CATAMARAN · 67FT · VIRGIN ISLANDS / GRENADINES / WINDWARDS
Private Crewed Yacht
Discover67
FT — SAILING CATAMARAN
8
GUESTS
4
CABINS
3
CREW
✓
SCUBA ONBOARD
Virgin Islands / Grenadines / Windwards
HOME PORT
From
$58,000
Per Week
7 reviews7 reviews
The Yacht
Luxury awaits you aboard Sapphire, an elegantly appointed 2026 67' Fountain Pajot Alegria sailing catamaran. Your vacation of a lifetime features an award winning crew and a well-appointed yacht that will be the jewel of the British Virgin Islands.
The Fountaine Pajot 67'; features generous private spaces and expansive social areas for couples, families, and friends to relax and indulge. Our spacious flybridge offers sun loungers, expansive seating and a full bar to enjoy 360 degree views of the Caribbean Islands we call home. The bow is our favorite spot to enjoy a sailing adventure, soak in the sun, relax in the jacuzzi and stargaze. Our salon offers comfortable seating options for dining, games and entertainment, a full bar, television, and Jura expresso machine. In the cockpit, Chef Gigi is sure to delight you with her award-winning culinary creations and Captain Jared's tales of adventure are the perfect complement to our amazing sundowner cocktails.
No detail has been overlooked aboard Sapphire. From the fine linens and luxury mattress toppers to the crystal wine glasses, premium housewares and beautiful table scaping, every day aboard Sapphire will feel special.
Sapphire offers luxurious accommodations for 8 charter guests in 3 spacious ensuite queen cabins and 1 sprawling king master cabin for those who desire more space. The starboard forepeak can be made available for children/teens at an additional cost; please inquire. She has a stunning blue Gennaker sail, teak flooring, hydraulic lift with wings, 70 HP Highfield 360 dingy, sugar scoop extensions with 2 swim ladders, jacuzzi, Caribbean made ecofriendly and reef safe toiletries, multiple bars stocked to guest preference, premium sound system, additional underwater lighting, Jura coffee/espresso machine, rendezvous scuba diving, snorkeling gear, underwater scooters, sea bobs, e-foil, wakeboard, stand up paddle boards, 10 ft. floating dock, pool noodles, fishing gear, board and card games, television in the salon, movie theater, pizza oven and Sapphire branded giveaways.
Where endless adventure, superior service and luxurious amenities create the vacation of a lifetime.
Specifications
Explore Sapphire
Nov 1, 2025 – Apr 30, 2026
$58,000–$61,000 / week
Base: Virgin Islands / Grenadines / Windwards · Pickup: Village Cay Marina, Road Town
May 1, 2026 – Oct 31, 2026
$58,000–$61,000 / week
Base: Virgin Islands / Grenadines / Windwards · Pickup: Village Cay Marina, Road Town
Nov 1, 2026 – Apr 30, 2027
$58,000–$61,000 / week
Base: Virgin Islands / Grenadines / Windwards · Pickup: Village Cay Marina, Road Town
May 1, 2027 – Oct 31, 2027
$58,000–$61,000 / week
Base: Virgin Islands / Grenadines / Windwards · Pickup: Village Cay Marina, Road Town
GENERAL NOTES:
MINIMUM NIGHTS: 4
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.
48 HOURS REQUIRED FOR TURNAROUND
SLEEP ABOARD: The yacht does not offer sleepaboards
LOCAL FARE: Includes: 7 breakfasts, 5 lunches & 5 dinners. Requires 2 lunches and 2 dinners ashore at client expense. -For local fare, deduct $150 per person off the charter rate
CHRISTMAS/NEW YEARS:
7 night minimum. Village Cay ports required.
CHRISTMAS 2026: 1-8 guests @ $73000 - charter must end no later than 12/27
NEW YEARS 26/27: 1-8 guests @ $75000 - charter may not start before the 12/28
SAINT MARTIN / SAINT BARTHS RELOCATION FEE: Relocation fee of $3,000, minimum 48 hours required on either side of charter dates for boat transit (in addition to normal turnaround). Please inquire for availability.
•French toast stacked with crispy bacon,banana & Maple syrup.
•Continental breakfast with fresh fruits & pastries.
•Spinach omelet accompanied by roasted tomatoes on the vine & breakfast sausage.
•Eggs Benedict served with spinach & mushrooms on an English muffin with a side of tropical fruits.
•Beef Huevos Rancheros with multigrain tortillas stacked with ground beef, eggs, peppers, salsa, cilantro , feta & avo.
•Smashed Avo Sarmies with boiled eggs crispy bacon crumble and beetroot hummus.
•Sweet & savory bagel charcuterie board.
•Lobster pasta salad with roasted pumpkin fresh green beans in a caribbean mayo dressing.
•Sticky jerk Salmon with Mango slaw fried rice noodles & Rice noodle salad.
•Stuffed homemade beef burgers topped with caramelized onions, melted gruyère and truffle mayo. Served with a fresh side salad.
• Ahi Tuna Poke bowls.
• Asian fusion, Korean BBQ and pulled pork Tacos.
•Spice-rubbed jerk chicken glazed with honey, served over crisp, massaged kale Caesar salad. Paired with warm, crusty artisan bread.
•Charcuterie Platter with cured meats, assortment of cheese, fruits & crackers.
•Teriyaki salmon & cucumber cannelloni.
• Thai snacks.
•Grilled nectarine & cheese crostini with balsamic glaze & fresh basil.
•Crab & phyllo baskets, baby pears with blue cheese topped with caramelized walnuts.
•Vietnamese spring roll wrappers with peanut butter dipping sauce.
•Seared Mahi-Mahi with zesty creole sauce, accompanied by creamy coconut rice, tender crisp broccoli and coconut fried onion rings.
•Filet mignon on a bed of slow roasted potatoes with welted baby bok choy confetti of cherry tomatoes & maderia Jus.
•Shrimp scampi with angel hair pasta.
•Crispy-skin sea bass on a silky, roasted butternut squash purée. Paired with blistered baby new potatoes, flame-grilled asparagus, and a herbaceous island chimichurri.
•Thai red curry with scallops, tiger prawns, bamboo shoots & udon noodles.
•Rack of lamb, perfectly seared and crusted with warm spices. On a bed of vibrant, wilted spinach and rich, creamy mashed potatoes. Finished with a delicate, silky Moilee sauce—a spiced coconut broth that adds a touch of tropical luxury.
•Perfectly flaky grouper paired with veggie packed succotash and a creamy corn sauce topped with lemon confit oil.
•Peanut butter mousse with brownie crumble.
•Coconut panna cotta with tropical fruits & Glass biscuits.
•Caramelized pear parcells with rich chocolate sauce.
•Cheese mousse with home made almond toffee sauce & cookie crumble.
•Lemon possets with red berries & shortbread biscuits.
•Mini carrot cakes with cream cheese frosting & caramelized walnuts.
•Mini apple crumble with vanilla ice cream.
Seabobs
eFoil
TKO Electric Jet Surfboard
Tender
Highfield 460 · seats 9 · 70 HP
| Resort Course Available | PADI Course Available | Compressor Onboard | Dive Tanks Onboard | Max Guests Per Dive |
|---|---|---|---|---|
| No | No | Yes | 8 | 0 |
Captain
Christian Klopper
South African · English · Afrikaans
Chef/First Mate
Lida Fourie
South African · English · Afrikaans
Stew/Deckhand
David De Castro
South African
I am your Captain, Chris
Born and raised on South Africa's Western Cape coast, I seamlessly turned a lifelong love for the ocean into a professional yachting career. After gaining my captain's qualifications and working extensively as a bosun and delivery skipper, I entered the charter industry with my partner, Lida. As an accomplished Dive Master and all-around water sports enthusiast for surfing, kitesurfing, and wakeboarding, I love sharing my passion for the water with others. Whether navigating open seas, leading watersports, or ensuring every detail of your stay is taken care of, my focus is on delivering a seamless, stress-free charter. Lida and I can't wait to welcome you aboard!
I'm your chef, Lida
My journey into yachting grew from a deep love for hospitality and great food in South Africa. With professional fine dining training at the Ashburton School and 7 years of experience in the luxury yachting industry with captain Chris I love combining rich experiences with a personal touch—sourcing quality, locally grown ingredients to deliver creative, delicious, and beautifully plated dishes. Whether catering to specific dietary needs or crafting a custom menu, I loves making guests feel completely at home while creating culinary moments that remain memorable for a lifetime.
I am your deckhand/steward, David
My love for the ocean started early, growing up on the water in Kraalbaai and Langebaan, South Africa. That early start running watersports and guiding guests on the bay sparked a lifelong passion for marine life, seamanship, and hospitality—and I’ve been sharing that love for the water ever since! As a qualified Divemaster, my favorite part of the job is taking guests underwater. Whether you’re an experienced diver ready to explore vibrant reefs or a first-timer trying out snorkeling or watersports for the very first time, I’m here to make sure you feel completely safe, relaxed, and confident. Having been close friends with Captain Chris and Chef Lida for many years, our team operates like a well-oiled machine. We share a deep trust, a easy natural dynamic, and a mutual commitment to making your time on board warm, welcoming, and truly unforgettable.
I can’t wait to show you my favorite spots, get you out on the water, and welcome you to your ultimate getaway!
08 / Open Weeks
Cruising Grounds
Sample Itineraries
Other crewed yachts cruising the same waters — comparable in size and style.