Experience more than just sailing the BVI waters. Catamaran Sail Away is ideal for family and group itineraries, offering shared moments of fun, relaxation, and discovery. Let Sail Away captivate you with a mind-blowing, delicious recipe!
Why Guests Choose Catamaran Sail Away
⛵Spacious Lagoon 62 with 5 Queen Cabins
👨✈️Experienced Crew: Captain Carl, Chef Ada, Stewardess Nicole
🍹Gourmet Dining & Signature Cocktails
🏝️Family-Friendly Adventures & Water Toys
“Guests rave about Sail Away’s warm hospitality, delicious meals, and unforgettable snorkeling and sailing experiences.”
★★★★★ 4.9/5 Guest Rating 40+ successful charters across the Virgin Islands
No obligation to book • Advisory services are 100% free
Broker’s Note
SAIL AWAY, a Lagoon 62, is a proven favorite among charter guests.
She offers five spacious queen cabins with en suite bathrooms,
making her ideal for families or groups of up to ten.
The yacht’s expansive flybridge and open salon create inviting social spaces,
while her professional crew of three delivers warm hospitality,
gourmet dining, and seamless service.
With modern amenities and a wide selection of water toys,
Sail Away blends comfort, adventure, and Caribbean charm—
consistently earning top reviews from returning guests.
Crew Profile
Captain Carl: Experienced South African captain with a passion for wine and eco‑friendly, reef‑safe sailing.
Chef Ada: Warm and welcoming Puerto Rican chef, known for her infused waters, cocktails, and local flavors.
Stewardess Nicole: Sunny and upbeat South African with a strong hospitality background, Nicole creates a warm, easy‑going atmosphere onboard.
Accommodations
Catamaran Sail Away is ideal for family or group charters, offering ample space for dining, lounging, and sunbathing with comfortable bean bags. Accommodating up to ten guests, it features five queen suites, each with smart TVs, bathroom and shower.
The aft dining area invites you to enjoy delightful al fresco meals, while the flybridge, located next to the helm, provides plush cushions for lounging and taking in the breathtaking vistas. It’s also equipped with a cocktail table and bimini.
Amenities and Water Sports Aboard Catamaran Sail Away
Catamaran Sail Away: Fresh, Comfortable, and Well‑Maintained
Though not new, Sail Away shines with fresh soft goods, updated cushions, and exciting new water toys. Regular service keeps her performance strong, while the crew’s dedication ensures every charter feels modern, comfortable, and high‑quality.
Guests enjoyed cranberry cocktails, fresh pineapple, and thoughtful touches like reef‑safe amenities and clean towels. Ada and Carl provided warm, family‑style hospitality, with inviting chef’s table setups and beautifully presented snacks.
Catamaran Sail Away, Featuring Chef Leanne’s Charter Recipes
Catamaran Sail Away offers not only thrilling adventures but also a delightful foodie experience. Enjoy gourmet meals prepared by a private chef right on board.
One of the most popular dishes is Chicken Saltimbocca, and we’re excited to share Leanne’s recipe with you! Moreover, this dish pairs perfectly with Caribbean Lobster.
KEY INGREDIENTS
8 (6 ounce) chicken cutlets
½ teaspoon black pepper
8 large fresh sage leaves
8 thin slices prosciutto
3 tablespoons olive oil
1 cup Masala wine
1 cup low-sodium chicken broth
½ stick butter
How does Chef Leanne of the Catamaran Sail Away prepare Chicken Saltimbocca?
If cutlets are thick, lay them between 2 sheets of wax paper and pound to 1/2-inch thickness using the flat side of a meat mallet or the bottom of a small, heavy skillet. Wrap a slice of prosciutto crosswise around each cutlet, and place a large sage leaf on top of each cutlet, holding them both in place with a toothpick. Lightly dust the whole cutlets with flour. Do not add any salt as the prosciutto will add saltiness.
Heat 1 1/2 tablespoons olive oil in a large skillet over medium heat. Add 4 cutlets and cook until golden brown, a few minutes on the prosciutto/sage side and about a minute on the other side.
Add pepper to taste. Transfer to a platter; tent with foil to keep warm. Then, repeat with the remaining 1 1/2 tablespoons olive oil and remaining 4 cutlets.
Don’t overcook cutlets to prevent drying. Carefully remove toothpick.
Pour Masala wine into the same skillet; simmer, scraping up any browned bits with a wooden spoon, about 1 minute. Pour in broth and simmer until slightly reduced, 4 to 5 minutes.
Remove from heat; add butter and swirl the skillet until butter has melted and sauce is creamy. Add pepper and salt to taste. Then, spoon 2 tablespoons sauce over each cutlet to serve.
Book Catamaran Sail Away With CKIM
This Lagoon 62 catamaran is your perfect escape in the British Virgin Islands year-round. A crew of three, including an exceptionally talented chef, ensures a delightful journey with culinary masterpieces that guests love. Request a quote now and treat yourself to the most requested recipes aboard Sail Away!
