Catamaran •Sunreef Yachts •British Virgin Islands •Built 2024
| Type | Catamaran |
| Length | 80 ft |
| Beam | 39 ft |
| Draft | 7 ft |
| Year Built | 2024 |
| Refit | 2026 |
| Builder | Sunreef Yachts |
| Flag | British Virgin Islands |
| Cruising Speed | 12 knots |
| Max Speed | 24 knots |
| Fuel Consumption | 80 |
| Engines | 2 X Man V8- 1200 HP Diesel 2 X 19 kW Generators |
| Air Conditioning | Full |
| Water Maker | yes |
| King Cabins | 0 |
| Queen Cabins | 4 |
| Double Cabins | 0 |
| Twin Cabins | 0 |
| Pullman Berths | 0 |
| Showers | 4 |
| Heads | 4 |
| Water Maker | Yes |
| Reusable Bottles | Yes |
| Other | Reef Safe soaps and Sunscreens used and cleaning products |
| Total Cabins | 4 |
| Max Guests | 8 |
| Min Child Age | Water safe |
| Wash Basins | 4 |
| Tubs | 0 |
| Electric Heads | 4 |
Jeff and Caitlin have been working together since they met on the job at a dive shop in coastal North Carolina in 2010. Employment opportunities have taken them around the globe and back, settling in the BVI in 2012. They transitioned to crewed sailing charters from running dive boats in 2014 and haven’t looked back, logging over 250 charters with many happy guests who often return to make more memories. Their specialty is active, adventurous groups who want to explore all that the BVI has to offer above and below the water and love introducing kids to the ocean, so bring on the families! The BVI has been home for Jeff and Caitlin for many years but will always hold a special place as it’s where they were married on a beach in Virgin Gorda.
Captain Jeff holds a USCG 200 ton Near-Coastal Masters license and has been operating boats commercially for over 16 years. Hailing from Mississippi, Jeff cultivated his love for boats and the water in his adult life and can’t imagine doing anything else. He is originally trained as a high level dive instructor and naturally progressed to earning a captain’s license to operate the boats he’d previously worked on as crew. Running crewed charters allows for a more relaxed pace and the ability to tailor charters to each guest’s preferences, something that was more difficult to accomplish on dive boats. Jeff is a wealth of knowledge about the BVI, so make sure you listen in for “story time with Captain Jeff” while on charter.
Caitlin also comes to chartering from a professional diving and marine research background. She spent 13 seasons in the BVI working as the chef alongside Jeff on smaller boats, but is looking forward to a more guest-forward role as the sole stewardess on board. Ask her about her favorite cocktail to mix or card game to teach! Caitlin also loves getting in the water for guided snorkel tours or dives with the guests, dusting off her marine science degree to talk about fish behavior and biology.
In the off season, Jeff and Caitlin spend time in the mountains of Western North Carolina where Jeff enjoys riding his motorcycle through all the twisting, scenic roads and Caitlin spends time volunteering at the local animal shelter. No better way to recharge after a busy charter season than with mountain views, crisp air, and not a large body of water in sight. Neither can stay away from all water, though, so they’ve picked up whitewater rafting and kayaking as hobbies. They’re not able to have a dog on board during the charter season, so they “rent” as many as possible through the foster program at the shelter and take them out camping and hiking as frequently as they can!
Jeff and Caitlin are fully vaccinated for Covid-19.
Chef Valentina brings an international flair to her cuisine, she has been working on yachts for the past 6 years traveling but spending winters in the BVI.
This team will be joined by a 4th crew member, Cortes from Columbia who brings a great depth of knowledge as an engineer and deckhand.
Captain
USA
Languages: English
Stewardess/Dive Instructor
USA
Languages: English
Chef
Chile
Languages: Spanish, and English
Deck/Engineer
Columbia
Languages: English, Spanish, and French
| Season | Period | Base Price | Charter Type | Terms | Locations |
|---|---|---|---|---|---|
|
Winter 2026 to 2027 High Season | Nov 01, 2026 to Apr 30, 2027 | $92,000 USD | Inclusive | Caribbean Terms | Caribbean Virgin Islands (BVI) |
Per Guest:
2 pax — $92,000
3 pax — $94,000
4 pax — $96,000
5 pax — $97,000
6 pax — $98,000
7 pax — $99,000
8 pax — $100,000 | |||||
|
Summer 2027 Low Season | May 01, 2027 to Oct 31, 2027 | $92,000 USD | Inclusive | Caribbean Terms | Caribbean Virgin Islands (BVI) |
Per Guest:
2 pax — $92,000
3 pax — $94,000
4 pax — $96,000
5 pax — $97,000
6 pax — $98,000
7 pax — $99,000
8 pax — $100,000 | |||||
| B R E A K F A S T — Every morning, enjoy freshly baked goods, home made sourdough bread. butter, and jam to start your day. |
Continental
A classic breakfast spread featuring scrambled eggs, bacon, sausages, yogurt and granola, a selection of cheeses, croissants and other boulangerie delights.
Stuffed French Toast
Indulgent brie and guava stuffed French toast accompanied by caramelized pineapple and fresh fruits.
Avocado Toast
Grilled sourdough bread topped with poached eggs and served with a side of arugula, charred corn and feta salad.
Fluffy Banana Pancakes
Served with fresh berries, passion fruit coulis and a coconut salted caramel drizzle
Island Benny
Braised pork shoulder over English muffins, topped with cayenne hollandaise and roasted pepper salsa. Traditional Eggs Benedict options available upon request
Caribbean Shakshuka
A flavourful tomato stew with eggs, plantains, and avocado, infused with island spices.
Breakfast Tostadas
Crunchy toasted tortillas layered with refried beans, cheese and sliced avocado. Topped with fresh cilantro, cotija cheese and chipotle crema.
Light & Healthy
A refreshing açaí bowl with sliced fresh fruits, nuts and a drizzle of almond butter, paired with individual chia puddings.
| LUNCH — Enjoy a fresh and light lunch, thoughtfully prepared to fuel your days adventures. |
Lobster & Citrus Salad
A refreshing mix of spring greens, orange and grapefruit segments, avocado, radish, and a light lemon dressing.
Poke Bowl
Fresh tuna, mango, edamame and crisp vegetables topped with a flavorful yum yum sauce.
Taco Tuesday Spread
A feast of Al Pastor, Asada and Shrimp tacos, served with a variety of salsas and toppings to transport you straight to Mexico in every bite.
A Taste Of The Islands
Relish Caribbean inspired flavors with tender ribs, chicken, sweet plantains, creamy coleslaw and rice and beans.
Seared Mahi
Perfectly seared mahi-mahi served with creamy coconut quinoa and topped with pineapple salsa.
Shrimp Thai Noodle Salad
A vibrant salad of noodles, shrimp and fresh vegetables, with a zesty peanut and lime dressing.
Vietnamese Steak Salad
Thinly sliced marinated beef served on butter lettuce , carrot, daikon radish and fresh herbs.
Sandwiches & Burgers
Enjoy a casual lunch with our crispy fried chicken sandwich or a juicy Angus beef burger.
| S N A C K S — Enjoy delightful bites with a sundowner aboard around 5 o’clock. |
Charcuterie Board
A sumptuous selection of cheeses and cured meats, paired with fresh and dried fruits, nuts, chutney, pickles and crackers.
Arayes
Flavorful beef-stuffed pita bread served with a tangy yogurt sauce and freshly chopped parsley.
Burrata Bruschetta
Homemade sourdough topped with sun-dried tomato pesto, confit cherry tomatoes, creamy burrata and fresh basil.
Pulled Pork Bao Buns
Steamed buns filled with juicy poison-glazed pulled pork and pickled carrots.
Shrimp Dumplings
Pan seared rice paper dumplings, delicate and flavorful.
Quesadillas
Savory chicken quesadillas served with sour cream and a side of guacamole.
Flatbread Pizzas
Light and tasty flatbreads with a variety of delicious topping combinations.
Chicken Satay Skewers
served with a creamy and spicy satay sauce.
Prosciutto Rolls
Sweet and savory bites of prosciutto filled with dates, arugula and cream cheese.
Jamon Croquetas
Creamy bechamel croquettes that transport you to Spain in one bite.
| A P P S — The perfect way to start a delightful 3 course dinner. |
Seared Scallops
Luxurious pan-seared scallops served over saffron puree, topped with chorizo crumbs and garnished with micro herbs.
Tropical Ceviche
Freshly caught mahi combined with mango, red onion and bell peppers, dressed in a zesty passionfruit vinaigrette.
Nikkei Tiradito
Thinly sliced salmon drizzled with a ponzu sesame sauce, accented by pickled ginger and fresh cilantro.
Roasted Pear & Burratta Salad
Spring greens with roasted pear, caramelized walnuts, creamy burrata and a balsamic dressing.
Pulpo Al Olivo
Succulent seared octopus paired with potato foam and a touch of olive powder
Atun Ajo Blanco
Perfectly seared ahi tuna served with a silky garlic and almond sauce, accented by tangy capers.
Crab & Avocado Cannelloni
Delicate crab salad wrapped with thinly sliced avocado and topped with salmon roe.
Beef Tartare
Freshly prepared beef tartare served atop decadent roasted bone marrow for a rich indulgent flavor.
Lobster Ravioli
Homemade ravioli filled with Caribbean lobster and ricotta, served with a sumptuous lobster bisque sauce.
| M A I N S — Continue your dinner with our main courses, featuring bold flavors and fresh ingredients |
Orange Miso Salmon
Glazed salmon served with parsnip puree, fresh orange segments and roasted asparagus.
Roasted Chicken
Succulent roasted chicken paired with root vegetables and a flavorful jus.
Braised Pork Belly
Asian-style pork belly served with vermicelli with noodles, a delicate broth and steamed bok choy.
Lobster Moqueca
Butter-poach lobster served with fondant potatoes, creamy pepper sauce and a delicate coconut foam.
Potato-Crusted Seabass
Flakey seabags topped with golden potato crust, served with braised leeks and a classic beurre blanc sauce.
Beef Tenderloin
Grilled tenderloin accompanied by tarragon and truffle potato gratin, carrot puree and broccolini.
Jerk Duck
Flavourful jerk-marinated duck breast served with char-grilled pineapple and silky pumpkin puree.
| D E S S E R T S — Finish your evening on a sweet note with our delightful desserts. |
Rocky Road
A deconstructed twist on the classic, featuring a cherry-filled chocolate mousse cake and blow torched marshmallow.
Vanilla Seashell
Vanilla diplomat cream and sponge cake, topped with passionfruit espuma.
Pistachio & Raspberry Gateau
A rich pistachio cake perfectly paired with tangy, sweet raspberries.
Profiteroles
Cream-filled puffs with an assortment of fillings, drizzled in decadent chocolate sauce.
Pear Baklava Tart
Delicious pistachio baclava topped with whipped honey and lemon goat cheese, white wine poached pear and pomegranate.
Campfire S'mores
Homemade marshmallows, graham crackers, chocolate crémoux and crunchy charcoal honeycomb.
Tarte Tatin
Caramelized apple slices on puff pastry, served with caramel gelato.
Cruising Areas: Caribbean Virgin Islands (BVI)
