“You Make the Memories, We’ll Make the Arrangements”

BVI Lagoon Catamaran Charter

BVI Lagoon Catamaran Charter Tobarths

  • Includes boarding after 4 pm, welcome cocktails and canapes aboard (dinner ashore at guests expense). Also included is breakfast the next morning.
  • TYPE: Full-board or Local Fare options
  • VALID: NOW  through August 31, 2017
  • 6-night minimum

BVI Lagoon Catamaran Charter Tobarths is one of the newer crewed catamarans sailing the British Virgin Islands.


  • 52 Ft Lagoon Catamaran
  • Sleeps 6 Guests in 3 Double(s)
  • Sailing the British Virgin Islands
  • Professional crew of 2: captain and chef / stewardess.

This 2015 52ft Lagoon catamaran encompasses the style and layout that Lagoons are known for…

Inside, the light and airy salon is spacious for dining or lounging. Three well appointed cabins, sleeping 6 guests, have large double beds, plenty of storage spaces and en-suite bathrooms with separate showers. There is plenty of natural lighting and excellent ventilation thanks to the deck hatches and port-holes and of course A/C throughout.

Two Delicious Caribbean-style Recipes

Here are two delicious Caribbean-style Recipes cooked up by yacht chef Darci…

Red Snapper with White Quinoa
Roasted Local Vegetables in a garlic herbed white wine sauce

Serves: 6

Roasted Vegetables:

Cut up any vegetables on hand: Tomatoes, Onions, Broccoli, Zucchini, Garlic, Eggplant, Mushrooms, etc.

Toss in olive oil, salt and pepper. Roast in oven at 250 degrees for 30-40 minutes or until vegetables are cooked but still crisp.

  • Sauce:
    • 1 Cup Clam broth
    • ½ Cup White Wine
    • Hand full of Italian Parsley (do not chop)
    • Hand full of Basil (do not chop)
    • 1 whole bulb of Garlic – Cut bulb in half
  • 1 Lemon
  • ¾ Cup Full Cream
    6 Tbsp. unsalted butter (cut into 1 inch cubes)

Combine broth, wine, herbs and garlic in medium saucepan. Simmer at medium heat until reduced by half. Add juice of the lemon and cream. Slowly add one Tbsp. of butter to sauce at a time until butter is completely melted. Whisk in juice of lemon.

  • Quinoa:
    • 1 Cup White Quinoa
    • 2 Cups water

Rinse Quinoa and stain.
Add water to pan and cook approximately 30 minutes.
Set aside.

6 Snapper filets, skin on.
With a sharp knife, make 3 to 4 slits on the skin side.
Heat oil in skillet; sear fish until brown on both sides (3 minutes per side).
Remove from pan and plate. Serves 6

bon appétit – from Chef Darcy Whitney of TOBARTHS

  • 18 – Triangle Wontons (whole small square wrappers cut diagonally)
  • 2 – 8 oz. Ahi tuna
  • 2 – Tbsp. soy Sauce
  • 2 – Tbsp. sesame oil
  • 1 – Tbsp. freshly grated ginger
  • 1 – Tbsp. wasabi
  • 2 – Tbsp. chopped cilantro
  • 6 – Chives sliced into ¼ inch pieces.
  • 1/2 – Cups fried rice noodles
  • 1/2 – Cup thinly red cabbage
  • 1/4 – Cup seasoned rice vinegar
  • 1 – Tbsp. roasted sesame seeds
  • Sriracha Sauce

Slice tuna into 1 inch square pieces and marinate in soyo, ginger and sesame oil for at least 1 hour. Add wasabi.

Combine red cabbage, chives, chopped cilantro, sesame seeds and toss with seasoned rice vinegar.

Fry wontons until golden brown, turning once. Remove and place on paper towel. Fry rice noodles. Remove and place on paper towel.

To assemble: Place wonton on plate, top with tuna, red cabbage mixture and roasted sesame seeds. Repeat stacking 2 more times. Top with fried rice noodles and decorate plate with Sriracha Sauce. Serves 6

bon appétit – from Chef Darcy Whitney of TOARTHS

Contact BVISAIL Charters, a division of CKIM Group, for more info at (321) 777-1707

Contact us at 1-321-777-1707 or complete this form to discuss your vacation plans.