$22,400 - $32,000 / WEEK

YACHTLength 58.00 Ft
CHARGESFROM $22,400 Inclusive

Boat Details

Cabins: 5
King: -
Queen: 5
Single Cabins: -
Showers: 5
Wash Basins: -
Heads: 5
Electric Heads: 5

Sample Menu

Chef Rebecca Evans Sample Menu  


Sweetcorn and fritters 
Sweetcorn and green chili fritters with red pepper relish and avocado.

Crispy poached eggs
Proscuitto wrapped grilled asparagus served with crispy breaded poached eggs and a lemon dressing.

Banana and sesame Crepes
Crepes laced with sliced banana, toasted pine nuts and sesame seeds, raw honey and creamy Greek yoghurt.

Italian eggs Caprese
Fried eggs with crisped Pancetta, fresh mozzarella, cherry tomatoes and fresh basil

Toast and Ricotta
Homemade toasted French bread topped with Ricotta cheese, charred peaches, crushed hazelnuts and drizzled with honey

Eggs Benedict
Crispy pancetta and poached eggs atop warm English muffins with a lemon hollandaise

Tomato and Burrata Tart
Mini tarts filled with marinated tomatoes and fresh burrata mozzarella served with sliced boiled egg and lemon balsamic dressing.


Sushi platter
A selection of fish, shellfish and vegetarian sushi served with pickled cucumber and sesame salad and dipping sauces.

Smoked mackerel pate
Served with mini Brioche loaves, red onion chutney, and green salad.

Thai crab cakes
Ginger and lemongrass crab cakes with Asian Slaw and crispy wontons

Homemade spinach and ricotta ravioli with tomato and balsamic drizzle served with a zingy lemon and rocket salad.

Sea Bream
Roasted Bream fillet served on toasted Sourdough with beetroot humous, dressed salad and sprinkled with zingy Z’atar.

Goats Cheese Pithivier
Oven-baked puff pastry wrapped goat's cheese served with an apple, cucumber, and lemon salad and drizzled with balsamic glaze.

Smoked chicken salad
Grilled Pear, pecan and Blue Stilton salad paired with smoked chicken and a Chive Creme Fraiche


A daily, pre-dinner selection of nibbles served alongside a sunset cocktail.


Crusted Hake
Cumin and parmesan-crusted Hake fillet served on a coconut and cauliflower puree, with seasonal vegetables and a lime emulsion.

Chicken Kiev
Curried butter Chicken Kiev served atop butternut squash Sag Aloo

Rack of lamb
Herb crusted rack of lamb with a red wine reduction served with minted new potatoes and buttered spring greens.

Red Snapper
Pan-seared snapper fillets with leek and vermouth-leek cream sauce, herbed sautéed potatoes and lemon-buttered asparagus.

Filet Mignon
Seared fillet steak dressed with a peppercorn and cognac sauce, crispy potato Latka and roasted root vegetable medley.

Lobster Tails
Griddled Lobster tails with barberry, garlic, lime & chilli butter served with saffron roast potatoes and harissa charred cauliflower

Pork Belly
Crisped pork belly accompanied by creamy mashed potato, apple puree and fine  green greens

Hoisin duck breast
Pan-seared duck breast drizzled in a blackberry and Hoisin sauce, with sesame noodles, shiitake mushrooms and pak choy


Panna Cotta
Mango and coconut panna cotta served with vanilla bean shortbread and champagne foam

Poppyseed cake
A light poppy seeded sponge with a passion fruit curd, served with toffee almond praline and fresh cream

Pineapple Carpaccio
Paper-thin pineapple slices marinated in a ginger and chilli syrup served with basil sorbet and a crispy almond Tuille

Chocolate Cremeaux
Rich chocolate creméaux with an Amaretti crumb and a tangy orange fluid gel é

Lemon tart
Lemon tart with a shortcrust pastry served on a bed of toasted meringue with Dulche de Leche and fresh blueberries

Mocha creme patissier filled profiteroles dipped in chocolate fudge glaze and served with fresh strawberries

Parkin Cake
Spiced ginger Parkin Cake served with mango sorbet and toasted coconut




Vodka (such as Tito’s and Stolichnaya)

Whisky (such as Bourbon and Jack Daniels)

Rum (such as Bologne - white and dark - Bacardi)

Gin (such as Hendricks and Bombay Sapphire)



Porto Cruz




White wine such as Sauvignon, Chardonnay, Bordeaux

Red wine such as Cabernet, Pinot Noir, Bordeaux

Prosecco and Champagne

Beer and Soft Drinks





Ginger beer

Diet coke

Tonic water

Sparkling water



Pick Up Locations

Pref. Pick-up: St. Martin
Other Pick-up: BVI


Refit: 2021
Helipad: No
Jacuzzi: No
A/C: Full

Engine Details

Twin 130 HP Volvo diesels
Fuel Consumption: -
Cruising Speed: -
Max Speed: -


Winter Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards
Summer Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards


Salon Tv/VCR: Yes
Salon Stereo: Yes
Sat TV: -
# of Videos: -
# DVDs/Movies: Yes
# CD's: Yes
Camcorder: -
Books: Yes
Board Games: Yes
Sun Awning: Yes
Deck Shower: Yes
Bimini: Yes
Water Maker: Yes
Special Diets: Yes
Kosher: Inq
BBQ: Yes
# Dine In: -
Minimum Age: -
Generator: Yes
Inverter: Yes
Voltages: -
Water Maker: Yes
Water Cap: -
Ice Maker: Yes
Sailing Instructions: No
Internet Access: Onboard WIFI
Gay Charters: Yes
Nude: No
Hairdryers: -
# Port Hatches: -
Guests Smokes: -
Crew Smokes: No
Pets Aboard: No
Pet Type: -
Guest Pets: No
Children Ok: Yes
Hammock: -
Windscoops: -

Water Sports

Dinghy size: 14' Center Console
Dinghy hp: 40
Dinghy # pax: -
Water Skis Adult: No
Water Skis Kids: -
Jet Skis: No
Wave Runners: -
Kneeboard: -
Windsurfer: -
Snorkel Gear: Yes
Tube: -
Scurfer: -
Wake Board: -
Kayaks 1 Pax: -
Kayaks (2 Pax): -
Floating Mats: Yes
Swim Platform: -
Boarding Ladder (Loc/Type): -
Sailing Dinghy: No
Beach Games: -
Fishing Gear: -
Gear Type: -
Rods: -
Imagine a Caribbean vacation that combines the comfort of a luxury yacht with the dining and hospitality of an elegant inn. Captain Stuart and Chef Rebecca Evans specialize in bringing you a truly unique experience that combines fine dining, fun daytime adventures, and thoughtful attention to detail. Days may be spent snorkeling and swimming in a new spot every day, surrounded by beautiful Caribbean waters. Each evening offers another gorgeous tropical cove with drinks and hors d'oeuvre served on the top deck.

Stuart and Becky bring years of sailing and globetrotting experience, great knowledge of cuisine and wines with them as well as a passion for all things above and below the waves. They never fail to entertain and impress their guests, encouraging them to get the very most from their precious time on vacation.

Captain Stuart (Stu) Evans really is a son of the sea. He hails from the sailing capital of Southampton on the south coast of England and is the son of a boatbuilder. Stuart brings professionalism and confidence to the task of safely navigating you and your loved ones to the best spots to swim, snorkel, walk, dine, beach or anchor. Your Captain, a lover of all water sports will happily get the water toys out and spend time ensuring that you have a ball.

Chef Rebecca (Becky) Evans is a culinary marvel, winning first and second prizes in the BVI boat show culinary competition 2016. A London girl who once stood upon the theatre stages of the West End, her wide range of dishes tantalize the taste buds, gathering influences from traditional home cooking to exotic Thai, Indian and European flavors. Producing restaurant-quality food, Becky has survived many last-day kidnap attempts from her charter guests. Becky is also a water baby and lover of the Caribbean waters.

Becky and Stuart are seasoned charter crew and have in-depth knowledge of all the most beautiful anchorages and an inherent ability to gauge the pace their guests want to go. They will ensure you have a trip to remember and will want to do again and again.

Becky and Stuart are both certified in navigation and safety-rescue. Both have been fully vaccinated.

(15 December -30 April)
Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards
(1 May - 14 December)
Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards


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