BVISAIL
“You Make the Memories, We’ll Make the Arrangements”
1-321-777-1707
BOAT TYPE

Walk’n on Sunshine

  • BUILT/REFIT YEAR2021
  • Yacht Length48.00 Ft
  • Number of Cabins4
  • Number of Guest8
  • Total Crews2
  • Charges From$20,000
Request Yacht

$20,000 - $23,500 / WEEK Inclusive

  1. Cat
  2. 26.25 Feet
  3. 4.26 Feet
  4. 8
  5. 2021
  6. Dufour
  7. No
  8. No
  9. Yacht offers Rendezvous Diving only
  10. Adrian Stanley
  11. United States
  12. No

BVI Sail Caribbean Yacht Charters

Boat Details

Cabins: 4
King: -
Queen: 3
Single Cabins: -
Showers: 4
Wash Basins: 4
Heads: 4
Electric Heads: 4

Sample Menu

Please inform your chef of any dietary restrictions or allergies prior to your arrival.
 
Breakfast
All breakfasts will be served alongside a selection of fresh fruit and yoghurts, cold meats and cheeses and sweet pastries.
Moroccan Shakshuka topped with feta, arugula and avocado. Served with fresh, boat-made toasted ciabatta, crispy bacon and breakfast sausage
Banana-coconut Frenchtoast served with optional assorted fruit, berries and nuts as optional toppings, alongside rum-infused maple syrup, crispy bacon and fried egg.
Fresh English muffins draped with cold smoked salmon under a soft poached egg, topped with Hollandaise sauce, capers and a sprinkle of cayenne pepper. 
Crisp baked croissants loaded with creamy spinach and scrambled egg, fresh tomatoes and sautéed mushrooms with a slice of cheese.
Spinach, feta and sun-dried tomato omelette, with spicy chorizo, served alongside skillet potatoes and a small garden salad. 
Crisp corn tortillas filled with refried black beans, pico de Gallo, bacon and spicy salsa, and a fried egg, made to order. Served with optional toppings of guacamole, sour cream and sweet jalapeños. 
Boat-made bagels served on a platter of scrambled egg, bacon, smoked salmon, salami, ham, cream and cheddar cheese, hummus, avocado, red onions, tomato, cucumber, pickles, stuffed pepadews, sun-dried tomatoes and capers for the perfect build-your-own breakfast. 
 
Lunch 
Greek spread” boat-made pita bread served alongside balsamic-marinated chicken skewers, baked beef meatballs, pan-fried falafel, roasted sweet peppers and fluffy cous cows. Served with natural hummus, mint tzatziki and Greek salad on the side. 
Roast cauliflower and creamy basil pesto pasta, topped with fresh basil, blistered garlic cherry tomatoes, roasted almonds and burrata. Served with a fresh zucchini, roasted pine nut and feta salad with balsamic glaze. BBQ pulled pork sliders with tangy cabbage and cranberry coleslaw, charred corn and crispy potato fries. 
Teriyaki baked salmon steaks with roasted cinnamon carrots on top of a hand-crafter circle of white rice and a strip of nori, sprinkled with roasted sesame seeds. Served with a roast cauliflower and chickpea salad with avocado, feta, garden greens and a boat-made honey-mustard dressing. 
Assorted sushi and tuna poke bowls filled with marinated tuna, white sticky rice, nori, avocado julienne vegetables, edamame beans and bang bang sauce. Served with soy sauce, wasabi and pickled ginger. 
Sweet and sour roast chicken thighs with shiitake mushrooms, baby boy chow and soy-pickled soft boiled eggs in a decadent chicken broth with ramen noodles
Your choice of fresh fish or chilli beef-filled crispy corn tortillas, wild rice, refried black beans and corn, pico de Gallo, salsa verde, sour cream and guacamole. Served with loaded cheesy nachos and a Mexican corn salad. 
 
Appetizers
Green fig preserve and brie cheese wrapped in prosciutto and phylo pastry, baked to perfection and served with fresh arugula and balsamic glaze.
Shrimp cocktail: Juicy shrimp in a creamy mayonnaise sauce served in half a ripe avocado 
Cauliflower cheese croquettes with black garlic mayonaise
Tuna tartare in sesame ginger sauce on cubed avocado, wrapped in paper-thin cucumber slices
Crispy spring rolls, loaded with julienne vegetables, served with sweet chilli and soy sauce. 
Bourbon-glazed salmon bites on a bed of shredded cucumber, served on top of a warm ricotta sauce. 
 
Entree
Beef fillet served with pea puree, deep fried mushroom risotto balls, thyme roasted butternut, candied beetroot, beetroot pickled onions, deep friend hair beetroot and a brandy pepper sauce.
Pecan crusted salmon with lemon marinated fennel and red onion on a bed of quinoa, topped with fennel and caviar.
Black truffle risotto with dehydrated mushrooms and chilli flakes.
Honey mustard pork tenderloin served on potato puree with butter-parmesan green beans and cinnamon roasted butternut.
Thai chicken satay on white rice with stir-fried vegetables and boat-made peanut sauce
Beef tenderloin steak with brandy deglazed lobster and a bisque sauce served with creamy potatoes and seasonal vegetables
 
Desert
Caramelised pineapple creme brûlée served in a pineapple slice with shipped cream and fresh berries
Boat-made mango sorbet sprinkled with crispy coconut flakes and lime coolie
No-bake Oreo cheesecake with caramelised popcorn, crushed pistachio, assorted berries, Toblerone chocolate and dehydrated lime.
Individual lime pies with a coconut-biscuit case and cream cheese icing. 
Deep fried vanilla ice cream served with caramel syrup and fresh berries.
Chocolate mousse served with a hazelnut chocolate crumble, meringue shards, chocolate macaroon, seasonal berries and villa ice cream.

Pick Up Locations

Pref. Pick-up: Crown Bay Marina, STT, USVI
Other Pick-up: Red Hook/YHG, STT - West End,

Details

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

Engine Details

-
Fuel Consumption: -
Cruising Speed: -
Max Speed: -

Locations

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

Amenities

Salon Tv/VCR: No
Salon Stereo: Yes
Sat TV: -
# of Videos: -
# DVDs/Movies: No
# CD's: Yes
Camcorder: No
Books: No
Board Games: No
Sun Awning: No
Deck Shower: Yes
Bimini: Yes
Water Maker: -
Special Diets: Yes
Kosher: Inq
BBQ: Yes
# Dine In: 10
Minimum Age: Water safe
Generator: -
Inverter: -
Voltages: -
Water Maker: -
Water Cap: -
Ice Maker: -
Sailing Instructions: No
Internet Access: Onboard WIFI
Gay Charters: Yes
Nude: Inq
Hairdryers: No
# Port Hatches: -
Guests Smokes: On deck only
Crew Smokes: No
Pets Aboard: No
Pet Type: -
Guest Pets: No
Children Ok: Yes
Hammock: No
Windscoops: No

Water Sports

Dinghy size: TBD
Dinghy hp: TBD
Dinghy # pax: 10
Water Skis Adult: No
Water Skis Kids: No
Jet Skis: No
Wave Runners: No
Kneeboard: No
Windsurfer: No
Snorkel Gear: 10
Tube: Yes
Scurfer: No
Wake Board: No
Kayaks 1 Pax: No
Kayaks (2 Pax): Yes
Floating Mats: Yes
Swim Platform: Aft
Boarding Ladder (Loc/Type): Aft
Sailing Dinghy: No
Beach Games: No
Fishing Gear: Yes
Gear Type: Light Tackle
Rods: -
Captain Adrian Stanley
I am an adventurous and ambitious young man. I do my ultimate best in everything I do. When confronted with a challenge I focus my energy, knowledge, and experience to overcome. I am passionate about exploring new avenues and opportunities and broadening my ‘knowledge of the unknown’. I am dedicated, hardworking and a team player. I have been working in the industry for around 6 years in the Mediterranean and have done a few trips around South Africa in both calm and very rough seas and consider myself a highly experienced sailor with over 12 000 miles under my belt.
Licences and certification
• RYA Yacht Master Offshore (commercially endorsed)
• Powerboat level 2
• STCW ’95- Elementary first aid
• STCW ’95- Competence in security awareness
• STCW ’95- Fire prevention and fire fighting
• STCW ’95- Personal survival techniques
• STCW ’95- Personal safety and social responsibility

Chef Emma George
Having grown up ni the diverse landscape that encapsulates South Africa, I was always fascinated by the way in which food was able to bring people together. Although my devotion to help others led me to study clinical speech therapy, my passion for cooking continued to grow. While "*self-taught", I have had the opportunity to work alongside many exceptional, industry-trained chefs and believe my cooking reflects this. Although relatively new to the yacht-chef industry, I have been around sailing yachts my whole life. I am a quick learner, think well on my feet and adapt well to challenging situations. I have worked in the service industry for my entire career and thrive in the company of others. This led me to apply to Quarterdeck in 2022 where I learned the ins and outs of cooking on board before spending the summer at sea cooking 18 meals a week for 8-10 guests on 40-46ft catamarans.
BVI Sail Caribbean Yacht Charters
BVI Sail Caribbean Yacht Charters

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


Available:
Hold/Option:
Booked:
Unavailable:

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

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