Caribbean
Western Mediterranean
Eastern Mediterranean
South Pacific
46
FT — SAILING CATAMARAN
6
GUESTS
3
CABINS
2
CREW
From
$24,000
Per Week
17 reviews17 reviews
The Yacht
Welcome to the 2022 Lagoon 46 catamaran Starry Night, the gold standard of the midsize luxury sailing
vessels.
Spacious beyond her size, Starry Night features day beds, couches, bow beds, a flybridge, and
enough exterior places to relax to accommodate every guest as you enjoy your boutique sailing charter
experience.
Soak up the sun from the comfort of the large comfortable flybridge couch or just take in a beautiful
evening under the stars while enjoying the top-quality service experience provided by your
knowledgeable and professional crew.
Enjoy the customized dining experiences as you and your loved ones are treated to three first class meals onboard each day. Take advantage of daily trips to stunning
beaches, new islands, water-sports activities, and on-land experiences, all guided and facilitated by your
expert crew.
In addition to the world class sailing grounds of the Virgin islands, the water sports experience offered by
Starry Night includes two sea scooters, two battery powered Nomad Snuba devices, two stand-up
paddle boards, snorkel gear for each guest, oversized noodles, floating dock, and trolling
fishing equipment. For the adrenaline partial guests, Starry Night also features tow-sports including
tubing.
A charter with Starry Night in the Virgin Islands also offers the possibility of a
variety of incredible off-vessel water sports experience possibilities including: rendezvous dives, kite
boarding, guiding fishing tours, parasailing, and so much more.
Starry Night hosts up to 6 guests in three queen-sized, air-conditioned cabins. Each cabin features its
own, private ensuite bathroom with a separate shower. Each room is equipped with outlets, USB
charging, ocean views, and daily cabin service.
Don’t wait to book this fabulous Caribbean experience on Starry Night.
Specifications
From the Logbook
Starry Night is a Lagoon 46, a solid mid-sized catamaran well-suited for groups of up to six guests. The layout is ideal for three couples, with three queen en-suite cabins offering good space and comfort for its size class. The covered flybridge is a highlight, providing a nice lounge area for relaxing while underway or at anchor, without being too exposed. While the Lagoon 46 doesn’t have the same open-space layout as a Bali, it makes up for it with more traditional catamaran design features that experienced sailors may prefer.
This yacht stands out for its well-rounded water toy selection, including two sea scooters, Snuba units, and a floating dock—extras that aren't always found on a catamaran of this size. Captain Murray’s background in racing and boat building should make for a confident and smooth sailing experience, while Chef Antigua brings a strong mix of culinary skill and sailing expertise, ensuring guests are well taken care of both on the water and at the table. A great option for those who want a balance of comfort, adventure, and an experienced crew.
Explore STARRY NIGHT
| Season | 2 Guests | 3 Guests | 4 Guests | 5 Guests | 6 Guests |
|---|---|---|---|---|---|
| Summer 2026 | $22,000 | $22,500 | $23,000 | $23,500 | $24,000 |
| Winter 2026 to 2027 | $24,000 | $24,500 | $25,000 | $25,500 | $26,000 |
| Summer 2027 | $24,000 | $24,500 | $25,000 | $25,500 | $26,000 |
| Winter 2027 to 2028 | $24,000 | $24,500 | $25,000 | $25,500 | $26,000 |
Tiggie's Sample Menu
All breakfasts will be served alongside seasonal fruit, a coffee/tea and fresh fruit juices.
Vegan, vegetarian, lactose- and gluten-free replacements available upon request.
Please inform your chef of any dietary restrictions/allergies before your arrival.
This menu is a sample and is subject to change depending on the availability of produce, personal preference and dietary restrictions.
Breakfast
Build your own bagels: freshly baked bagels, toasted and served with an assortment of toppings: scrambled egg, crispy bacon, turkey ham, smoked salmon, cream cheese, tomatoes, cucumber, pickles, red onion and capers
Classic French crepe with an egg cooked on top with syrup and cinnamon powdered sugar or a choice of classic French toast served with a drizzle or maple and bananas. Served with a side of hashbrowns
Toasted sourdough bread with a perfectly poached egg and crispy bacon, on a bed of smashed avocado. Topped with a sprinkle of goat’s cheese and red chilli flakes. Finished with a drizzle of balsamic glaze
Traditional Mediterranean Shakshuka with feta cheese, avocado and fresh cherry tomatoes. Served with fresh ciabatta and crispy bacon
Freshly baked croissants loaded with creamy spinach and scrambled egg, crispy bacon, crisp tomatoes, sauteed mushrooms and a slice of cheese
Perfectly poached egg on top of crispy bacon and a freshly baked English muffin finished with boat-made Hollandaise sauce
All American breakfast with sunny-side-up eggs, crispy bacon, fluffy pancakes and brioche waffles
Lunch
Blackened shrimp tacos with a fresh mango salsa in a flour tortilla. Served with tortilla chips, guacamole and fresh salsa
Mediterranean chicken served in a boat-made pita wrap with Greek salad and fresh tzatziki
Caprese chicken sandwich with mozzarella, tomato, basil and a balsamic glaze on top of grilled chicken on a French roll. Served alongside Chef Antiguia’s famous “Billy Goat Salad”
Maryland crab cake salad with tricoloured quinoa, seasonal vegetables and a boat-made Remoulade sauce
Tuna Poke Bowls: Freshly caught and marinated tuna served on white sticky rice with julienne vegetables and a siracha aioli
Slow-cooked BBQ pulled pork sliders with tangy coleslaw served on a sesame bun, alongside char-grilled corn and fresh-cut fries.
Appetizers
Cocktail prawns served over romaine lettuce, with a decadent cocktail sauce
Smoked salmon and cream cheese cucumber rolls
Caprese skewers with tomato, mozzarella and basil, drizzled with balsamic glaze
Crispy spring rolls with julienne vegetables, served with soy sauce and sweet chilli dipping sauces
Caramelised onion and brie phyllo pastry cups served on a bed of arugula with roasted walnuts.
Tomato and red onion bruschetta
Cauliflower cheese croquets served with black garlic aioli
Dinner
Mahi Mahi Thai red curry on coconut infused basmati rice with steamed broccolini and a mango salsa
Fillet Mangion with roast asparagus, fondant potatoes and a cranberry balsamic compote
A rich and creamy beef lasagna, layered with onions, garlic and ground beef and lathered in a succulent bechamel sauce topped with mozzarella. Served with a Caesar salad and roasted mixed vegetables
Honey mustard pork tenderloin served on a roast butternut puree with butter-parmesan green beans
Slow-cooked braised beef short rib with potato puree and cinnamon roasted carrots. Served with a red wine reduction
Creamy Cajun prawn linguine
Rack of lamb with Dijon mustard glaze and roast potatoes
Dessert
Traditional Key Lime Pie
Vanilla Crème Brule
Oreo Cheesecake
Boozy Tiramisu with Kahlua and Amaretto
South-African Peppermint Crisp Tart
Dark Chocolate Brownie with vanilla ice cream
Malva pudding with boat-made custard tart
Coke, Diet Coke, Sprite, Ginger Ale, La Croix, Club Soda, Tonic Water, Assorted Juices
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
Red: Cabernet Sauvignon, Malbec, Pinot Noir
White: Chardonnay, Sauvignon Blanc, Pinot Grigio
Rosé, Prosecco
Truly, Highnoon, White Claw, Love City
Corona, Carib, Landshark, Miller Lite, Coors Light
These would be at an additional cost to you.
Captain
Murray Hiscock
Chef/First Mate
Tiggie Steward
CAPTAIN: Murray Hiscock
CHEF: Janey Krige
Murray, born and bred in South Africa and hailing from a family of sailors who represented South Africa at multiple world championships, he has saltwater in his veins. He discovered his passion for racing and commanding keelboats and Hobie cats, boat building, and yacht rigging alongside his father, embracing the ocean’s challenges from a young age. He brings extensive experience to the team as a qualified RYA Yacht Master, with two Atlantic crossings and multiple Southern Ocean races under his belt, a testament to his dedication and love for the sea. His love for the outdoors also extends to motocross, kayaking, mountain biking, and hiking.
Janey Krige, born and raised in a small, remote farming community in South Africa, developed a deep connection to nature and a natural sense of adventure from an early age. Surrounded by wide open landscapes and a close-knit family, her upbringing instilled in her a love for the outdoors that continues to shape her journey today. Much of her passion for cooking and hospitality was inspired by time spent in the kitchen with her mother and grandmother, where she learned the value of creating meals that bring people together.
With a creative spirit and a sharp eye for detail, Janey went on to complete a diploma in Interior Design in Cape Town. Her appreciation for aesthetics and thoughtful design translates seamlessly into everything she does, from presentation to guest experience. However, her desire to explore beyond the familiar, soon led her abroad in search of new challenges and inspiration.
Janey spent a season in Aspen, where she gained valuable hospitality and service experience while working at the hostel MOLLIE and the store Madhappy. This chapter not only strengthened her work ethic but also deepened her understanding of creating meaningful guest experiences. Following her time in the United States, she embarked on a solo travel adventure across Europe, embracing new cultures, cuisines, and perspectives along the way.
Drawn back to the ocean and her love for cooking, Janey returned to Cape Town to complete a culinary course at the well-known Stir Crazy Cooking School. She further refined her skills working at 22 Eatery, a well-established restaurant in her hometown of Francis Bay, where she combined her passion for food with hands-on experience in a professional kitchen.
Together, Murray and Janey embody a blend of skill, passion, and a sense of adventure.
They look forward to welcoming you aboard for a memorable island vacation.
06 / Open Weeks
Cruising Grounds
Crewed catamaran and motor yacht charters through Bequia, Mustique, the Tobago Cays, Mayreau, and the southern Grenadines.
Explore the serene Spanish Virgin Islands: pristine beaches, historic sites, and unspoiled nature await. The ultimate Caribbean sailing escape.
Experience the charm of a US Virgin Islands yacht charter. Discover pristine national parks, stunning beaches, and easy navigation in this Caribbean gem.
Explore a British Virgin Islands yacht charter for an unmatched sailing adventure. Idyllic Caribbean setting, easy navigation, and iconic beach bars await you.
Sample Itineraries
ST. VINCENT AND THE GRENADINES · 7 DAYS
A Grenadines sailing itinerary, day by day — Bequia, Mustique, Mayreau, the Tobago Cays, Union, Petit St. Vincent, Canouan. Trade-wind sailing, beach BBQs.
SPANISH VIRGIN ISLANDS · 7 DAYS
Vieques and Culebra by yacht — Bahía de la Chiva, Esperanza, Green Beach, Flamenco, Culebrita. A passport-free, downwind 7-day Spanish Virgin Islands week.
US VIRGIN ISLANDS · 4 DAYS
A 4-day US Virgin Islands itinerary — Maho Bay turtles, Lime Out tacos, Magens Bay, Salt Pond. Crewed charter from St. Thomas with private captain and chef.
Special Offer
STARRY NIGHT offers 10% off charters April through August 8, 2026, and November through December 2026 (excluding Thanksgiving, Christmas, and New Year weeks). Discount applies to 6 and 7-night bookings.
Discount: 10%
