BVISAIL
“You Make the Memories, We’ll Make the Arrangements”
OCEAN VIBES

Caribbean Virgin Islands (US/BVI) · Caribbean Virgin Islands (BVI)

OCEAN VIBES

Catamaran 74.8 feet 8 Guests 4 Cabins 3 Crew Built 2020

From

$73,000 / week

Request This Yacht

Length

74.8 feet

Guests

8

Cabins

4

Crew

3

Built / Refit

2020

Type

Catamaran

Cruising Speed

8 knots

Max Speed

10 knots

Beam

35.4

Draft

6.3

Overview

Charter OCEAN VIBES

OCEAN VIBES is a 2020 74’ Sunreef sailing catamaran that takes Caribbean charter luxury to the next level, pairing expansive living spaces with a bright, effortlessly elegant atmosphere. As the first of Sunreef’s new 70 series to feature a galley-down configuration, she offers exceptional volume throughout, allowing the main salon and outdoor areas to remain open, airy, and focused on guest comfort.

Her impressive 600 sq. ft. flybridge serves as both the main helm and a dedicated leisure space, with generous room for movable furniture, large sun pads, a fully equipped wet bar, and barbecue. Below, the villa-style aft lounge feels like a private seaside terrace, while additional top-deck seating and multiple relaxation zones make it easy to gather together or retreat to a quiet corner.

Accommodating up to 8 guests, OCEAN VIBES offers 4 spacious queen cabins, each with a private ensuite. The luxurious master suite includes a walk-in dressing area, desk, sofa, retractable TV, and an expansive bathroom, creating a peaceful retreat after days in the sun. A custom Frigomar 100,000 BTU air-conditioning system and excellent natural ventilation keep the yacht comfortable throughout. Spacious, refined, and designed for effortless escape, OCEAN VIBES delivers luxury on a grand scale.

Pricing & Seasons

Charter Rates by Season

Additional Rates & Notes

Medium Season

Jun 30, 2026 - Nov 30, 2030

From Inquire / week

Inclusive Charter · Caribbean Terms

Cruising Grounds: Caribbean Virgin Islands (US/BVI)

Winter 2026 to 2027

High Season

Nov 1, 2026 - Apr 30, 2027

From $73,000 / week

Inclusive Charter · Caribbean Terms

Cruising Grounds: Caribbean Virgin Islands (BVI), Caribbean Virgin Islands (US/BVI)

Summer 2027

Low Season

May 1, 2027 - Oct 31, 2027

From $73,000 / week

Inclusive Charter · Caribbean Terms

Cruising Grounds: Caribbean Virgin Islands (BVI), Caribbean Virgin Islands (US/BVI)

Winter 2027 to 2028

High Season

Nov 1, 2027 - Apr 30, 2028

From $73,000 / week

Inclusive Charter · Caribbean Terms

Cruising Grounds: Caribbean Virgin Islands (BVI), Caribbean Virgin Islands (US/BVI)

Rate Details

Cruising Area
• Virgin Islands (USVI & BVI)

Base Port
• Tortola, BVI
• Inquire for additional pick-up/drop-off available in Tortola, BVI
• USVI ports available on request (Contact us for details)

Yacht Status & Operations
• Based in Tortola, BVI
• BVI pick-up/drop-off preferred
• USVI pick-ups/drop-offs accepted with advance approval

Customs Fees & Cruising Permits
• Included

Rates & Terms
Minimum Charter Nights
• 5-night minimum
• Shorter charters considered on request

Short-Term Charter Rate Calculations
• 6 nights = weekly rate ÷ 7 × 6
• 5 nights or less = weekly rate ÷ 6 × number of nights

Sleep Aboard Option
Enjoy a relaxed evening onboard before your charter begins.
• Offered at 50% of the daily rate
• Boarding available after 4:00 PM
• Includes snacks, welcome cocktails & continental breakfast
• Dinner ashore at guest expense
• Excludes Christmas & New Year’s weeks

Dining Options – The number of meals listed are based on a 7 night charter
Full-Board Plan – Great for guests who want a fully onboard culinary experience
• 7 breakfasts, 7 lunches & 7 dinners onboard
• Standard plan included in your charter rate

Half-Board Plan – Ideal for guests who enjoy dining ashore
• 7 breakfasts, 4 lunches & 3 dinners onboard
• 3 lunches & 4 dinners ashore (guest expense)
• $150 per person discount

Local Fare Meal Plan – A taste of Caribbean cuisine
• 7 breakfasts, 5 lunches & 6 dinners onboard
• 2 lunches & 1 dinner ashore (guest expense)
• $75 per person discount

Holiday Rates 2026 / 2027 Season
Holiday season pricing is full-board only, 7 nights and a 48 turn is required.

Christmas Week
• $84,000 | 2–8 guests
• Must end on or before December 26

New Year’s Week
• $91,000 | 2–8 guests
• May not start prior to December 27

Important Notes
• Charter waiver required in addition to standard contract
• Please inquire for BVI port availability due to annual limit

Accommodation

4 Cabins, 8 Guests

4 Queen Cabins
4 Showers
4 Heads

OCEAN VIBES is a 2020 74’ Sunreef sailing catamaran that takes Caribbean charter luxury to the next level, pairing expansive living spaces with a bright, effortlessly elegant atmosphere. As the first of Sunreef’s new 70 series to feature a galley-down configuration, she offers exceptional volume throughout, allowing the main salon and outdoor areas to remain open, airy, and focused on guest comfort.

Her impressive 600 sq. ft. flybridge serves as both the main helm and a dedicated leisure space, with generous room for movable furniture, large sun pads, a fully equipped wet bar, and barbecue. Below, the villa-style aft lounge feels like a private seaside terrace, while additional top-deck seating and multiple relaxation zones make it easy to gather together or retreat to a quiet corner.

Accommodating up to 8 guests, OCEAN VIBES offers 4 spacious queen cabins, each with a private ensuite. The luxurious master suite includes a walk-in dressing area, desk, sofa, retractable TV, and an expansive bathroom, creating a peaceful retreat after days in the sun. A custom Frigomar 100,000 BTU air-conditioning system and excellent natural ventilation keep the yacht comfortable throughout. Spacious, refined, and designed for effortless escape, OCEAN VIBES delivers luxury on a grand scale.

Specifications

Technical Details

Builder Sunreef Yachts
Year Built 2020
Length Overall 74.8 feet
Beam 35.4
Draft 6.3
Cruising Speed 8 knots
Maximum Speed 10 knots
Fuel Consumption 1
Water Capacity 425 L
Watermaker yes
Air Conditioning Full
Flag Cayman

2 X John Deere 4045AFM85 168 KW (225hp)
2 x Parallel working gensets 18kw Koehler

Crew

Meet Your Crew

Captain Rob, Chief Stewardess Belinda "B," and Chef Katie Brown combine decades of experience in sailing, hospitality, and culinary excellence to create an exceptional charter experience. Together, they bring a warm, welcoming atmosphere shaped by adventure, genuine care, and a shared passion for helping guests make unforgettable memories on the water.

Rob's extensive offshore experience and adventurous spirit are complemented by Belinda's calm, intuitive approach to service and Katie's creative, globally inspired cuisine. Their combined talents ensure every charter is seamless—from expertly planned itineraries and attentive hospitality to beautifully prepared meals crafted with fresh ingredients and thoughtful attention to detail.

Whether exploring secluded anchorages, sharing stories from a lifetime of adventure, or gathering around the table for memorable dining experiences, this dedicated crew is committed to making every guest feel completely at home aboard.

Click each crew profile to learn more about their background, experience, and personal story.

Robert Bentley

Robert Bentley

Captain

South African · English

Captain Robert Bentley
Captain Rob has been drawn to the water for as long as he can remember. With more than 45,000 nautical miles across a wide variety of vessels, his experience includes yacht command, long-distance cruising, and four and a half years operating charters in the Caribbean.

One of his greatest adventures was a four-year voyage with Belinda and their two children, sailing from the east coast of Africa through the Indian Ocean, Southeast Asia, Indonesia, and Australia. This remarkable journey strengthened his practical seamanship, adaptability, and appreciation for the experiences that life at sea makes possible.

Rob is also a qualified lifesaver, advanced diver, keen fisherman, and passionate saltwater fly-fisherman. He enjoys helping guests make the most of the water, whether finding an exceptional snorkeling spot, sharing the joy of sailing, or introducing them to a new activity.

Beyond the ocean, Rob is a lifelong mountaineer whose adventures have included an expedition on Mount Everest. His steady leadership, practical knowledge, humor, and enthusiasm for life help create charters filled with confidence, discovery, and memorable stories.

 

 

Katie Brown

Katie Brown

Chef

British · English

Chef Katie Brown
Originally from a small village in England, Chef Katie Brown developed a love for the water and the ocean while spending time along England's beautiful south coast. Her passion for the sea is matched only by her love of horses, having trained and competed as an equestrian dressage rider at the national level.

Katie's love of cooking began at an early age in the kitchen alongside her mother, a qualified chef, where she discovered the joy of preparing meals and sharing them with others. After completing her equine studies, she worked in professional equestrian yards before later joining a culinary school, where she further developed her cooking skills and expanded her knowledge of international cuisine.

Today, Katie combines her appreciation for fresh ingredients with a passion for flavors from around the world, creating beautifully prepared dishes that are both inviting and memorable. Her warm hospitality, attention to detail, and love of sharing great food ensure every meal enhances the charter experience and leaves guests with lasting memories.

Belinda Bentley

Belinda Bentley

Stewardess

South African · English

Stewardess Belinda Bentley
Belinda, known to many as “B,” was raised in the green hills outside Durban in KwaZulu-Natal, South Africa. Her childhood was closely connected to the outdoors, from swimming, scuba diving, and fishing along the coast to hiking and climbing in the Drakensberg Mountains.

A natural caregiver and people person, Belinda trained as a professional nurse and specialized in maternity care. She later worked in the pharmaceutical industry and as a private school nurse, experiences that shaped the calm, capable, and intuitive approach she brings to looking after guests.

One of her most treasured adventures was spending four years sailing with Rob and their two children while homeschooling them along the way. The journey combined family life, world travel, and a deep connection to the ocean.

Belinda also spent more than four years working as a yacht chef, earning strong guest reviews and repeat bookings through her globally inspired cuisine and thoughtful hospitality. She has since transitioned into the role of Chief Stewardess, where her service experience, organizational skills, warmth, and sense of humor help make every guest feel genuinely at home aboard.

 

 

Watersports & Toys

Play On & Off the Water

Water Skis Adult · 1 Dinghy · 1 Kneeboard · 1 Wakeboards · 1 Tube · 1 Floating Mats · 1 Stand-up Paddle Boards · 1 Snorkel Gear · 1 Sea Scooters · 1 Swim Platform · 1 Boarding Ladder · 1 Fishing Gear · 1 Deep Sea Fishing · 1

Onboard Toys

8 Person Dinghy With 100 HP
1 e-Foil
2 Sea Scooters
Subwing
2 Stand Up Paddle Boards
1 Kneeboard
1 Wakeboard
2 Adult Water Skis
2 Towable Tubes
1 Floating Mat/Dock
Noodles
Snorkel Gear
Fishing Gear
Beach Game
Top Deck Lounge
Yoga Mats
Underwater Hull Lights

Cuisine

Menu & Dining

All breakfasts are served with freshly baked breads, a daily sweet bake, fresh fruit platters, natural yogurt with house-made granola, freshly squeezed juices, and barista-style coffee.

 

DAY BREAK
Turkish Eggs
Whipped yogurt, poached eggs, Aleppo chili butter, and fresh herbs.

Eggs Benedict
Toasted English muffin with soft poached eggs and hollandaise sauce, with the option of smoked salmon or crispy bacon.

Smoked Duck Scrambled Eggs
Silky scrambled eggs with smoked duck breast and chive oil.

Shakshuka
Spiced tomatoes with baked eggs, feta, and toasted sourdough.

Bagel Board
House-cured gravlax served with cream cheese, capers, red onion, and dill.

Huevos Rancheros
Tortillas topped with fried eggs, black beans, avocado, and fresh salsa.

French Toast
Brioche served with vanilla mascarpone, berry compote, and maple syrup.

Avocado Toast
Smashed avocado with lime, chili flakes, and a poached egg.

 

MIDDAY
Tuna Poke Bowl
Sushi-grade tuna served with sesame, pickled vegetables, avocado, and jasmine rice.

Grilled Chicken Salad
Mango, avocado, mixed leaves, toasted pecans, and citrus dressing.

Warm Flatbreads
Filled with lamb kofta, tzatziki, pickled red onion, and fresh mint.

Blue Cheese Ribeye Salad
Seared ribeye with crisp leaves, toasted walnuts, and blue cheese dressing.

Crab Cakes
Golden crab cakes served with lemongrass and white wine butter sauce, finished with micro herbs.

Duck Salad
Shredded crispy duck with hoisin, orange segments, fresh coriander, and sesame seeds.

Teriyaki Salmon
Glazed salmon fillet served with Asian slaw and a sesame soy dressing.

 

HORS D’OEUVRES
Caramelised Onion & Brie Filo Tart
Crisp filo pastry filled with creamy brie and sweet caramelised onions.

Bruschetta
Freshly baked sourdough topped with vine tomatoes, basil, and balsamic glaze.

Shrimp Fritters
Golden crispy fritters served with zesty lime aioli.

Maple-Roasted Butternut Squash Soup
Silky smooth soup finished with crispy chorizo and golden halloumi croutons.

Freshly Baked Focaccia
Served warm with sea salt and rosemary.

Wild Mushroom Arancini
Crispy risotto balls served with parmesan and truffle aioli.

Beetroot & Goat's Cheese Salad
Roasted beets with whipped goat's cheese, candied walnuts, and micro herbs.

Stuffed Mussels
Baked with herbed breadcrumbs, garlic butter, and parmesan.

Crispy Calamari Salad
Tender calamari served with rocket, fennel, and citrus dressing.

 

MAIN
Duck Confit
Slow-cooked duck leg served with silky cauliflower purée and pomegranate reduction.

Filet Mignon
Tender beef fillet served with dauphinoise potatoes, honey-glazed heritage carrots, and red wine jus.

Pan-Seared Sea Bass
Crispy skin sea bass served with romesco sauce, broccoli purée, and toasted almonds.

Pistachio-Crusted Rack of Lamb
Served with minted pea purée and beetroot reduction.

Slow-Cooked Lamb Ragù
Rich, slow-braised lamb folded through freshly made pasta with parmesan and herbs.

Pork Tenderloin
Perfectly cooked pork finished with a honey soy glaze and served with roasted seasonal vegetables.

Grilled Lobster Tail
Served with silky lobster bisque sauce, buttered greens, and saffron potatoes.

 

DESSERT
White Chocolate & Raspberry Tart
Buttery crust filled with smooth white chocolate ganache and fresh raspberry coulis.

Chocolate Aero Mint Cheesecake
Light and airy cheesecake with refreshing mint notes and a rich chocolate base.

Sticky Toffee Pudding
Moist sponge served with warm toffee sauce and Amarula ice cream.

Lemon Meringue Pie
Tangy lemon curd topped with fluffy toasted meringue in a crisp pastry shell.

Espresso Martini Mousse
Silky coffee mousse with a hint of vodka and chocolate shards.

Chocolate Brownie
Rich fudgy brownie topped with miso caramel and sea salt.

Lemon or Raspberry Soufflé
Delicate and light soufflé served with crème fraîche.

Crème Brûlée
Classic vanilla custard with a torched caramel top, paired with honey yogurt.

Lunch

Lunch

MIDDAY
Tuna Poke Bowl
Sushi-grade tuna served with sesame, pickled vegetables, avocado, and jasmine rice.

Grilled Chicken Salad
Mango, avocado, mixed leaves, toasted pecans, and citrus dressing.

Warm Flatbreads
Filled with lamb kofta, tzatziki, pickled red onion, and fresh mint.

Blue Cheese Ribeye Salad
Seared ribeye with crisp leaves, toasted walnuts, and blue cheese dressing.

Crab Cakes
Golden crab cakes served with lemongrass and white wine butter sauce, finished with micro herbs.

Duck Salad
Shredded crispy duck with hoisin, orange segments, fresh coriander, and sesame seeds.

Teriyaki Salmon
Glazed salmon fillet served with Asian slaw and a sesame soy dressing.

Lunch

Lunch

MIDDAY
Tuna Poke Bowl
Sushi-grade tuna served with sesame, pickled vegetables, avocado, and jasmine rice.

Grilled Chicken Salad
Mango, avocado, mixed leaves, toasted pecans, and citrus dressing.

Warm Flatbreads
Filled with lamb kofta, tzatziki, pickled red onion, and fresh mint.

Blue Cheese Ribeye Salad
Seared ribeye with crisp leaves, toasted walnuts, and blue cheese dressing.

Crab Cakes
Golden crab cakes served with lemongrass and white wine butter sauce, finished with micro herbs.

Duck Salad
Shredded crispy duck with hoisin, orange segments, fresh coriander, and sesame seeds.

Teriyaki Salmon
Glazed salmon fillet served with Asian slaw and a sesame soy dressing.

Dinner

Dinner

HORS D’OEUVRES
Caramelised Onion & Brie Filo Tart
Crisp filo pastry filled with creamy brie and sweet caramelised onions.

Bruschetta
Freshly baked sourdough topped with vine tomatoes, basil, and balsamic glaze.

Shrimp Fritters
Golden crispy fritters served with zesty lime aioli.

Maple-Roasted Butternut Squash Soup
Silky smooth soup finished with crispy chorizo and golden halloumi croutons.

Freshly Baked Focaccia
Served warm with sea salt and rosemary.

Wild Mushroom Arancini
Crispy risotto balls served with parmesan and truffle aioli.

Beetroot & Goat's Cheese Salad
Roasted beets with whipped goat's cheese, candied walnuts, and micro herbs.

Stuffed Mussels
Baked with herbed breadcrumbs, garlic butter, and parmesan.

Crispy Calamari Salad
Tender calamari served with rocket, fennel, and citrus dressing.

Dinner

Dinner

HORS D’OEUVRES
Caramelised Onion & Brie Filo Tart
Crisp filo pastry filled with creamy brie and sweet caramelised onions.

Bruschetta
Freshly baked sourdough topped with vine tomatoes, basil, and balsamic glaze.

Shrimp Fritters
Golden crispy fritters served with zesty lime aioli.

Maple-Roasted Butternut Squash Soup
Silky smooth soup finished with crispy chorizo and golden halloumi croutons.

Freshly Baked Focaccia
Served warm with sea salt and rosemary.

Wild Mushroom Arancini
Crispy risotto balls served with parmesan and truffle aioli.

Beetroot & Goat's Cheese Salad
Roasted beets with whipped goat's cheese, candied walnuts, and micro herbs.

Stuffed Mussels
Baked with herbed breadcrumbs, garlic butter, and parmesan.

Crispy Calamari Salad
Tender calamari served with rocket, fennel, and citrus dressing.

Dinner

Dinner

MAIN
Duck Confit
Slow-cooked duck leg served with silky cauliflower purée and pomegranate reduction.

Filet Mignon
Tender beef fillet served with dauphinoise potatoes, honey-glazed heritage carrots, and red wine jus.

Pan-Seared Sea Bass
Crispy skin sea bass served with romesco sauce, broccoli purée, and toasted almonds.

Pistachio-Crusted Rack of Lamb
Served with minted pea purée and beetroot reduction.

Slow-Cooked Lamb Ragù
Rich, slow-braised lamb folded through freshly made pasta with parmesan and herbs.

Pork Tenderloin
Perfectly cooked pork finished with a honey soy glaze and served with roasted seasonal vegetables.

Grilled Lobster Tail
Served with silky lobster bisque sauce, buttered greens, and saffron potatoes.

Dinner

Dinner

MAIN
Duck Confit
Slow-cooked duck leg served with silky cauliflower purée and pomegranate reduction.

Filet Mignon
Tender beef fillet served with dauphinoise potatoes, honey-glazed heritage carrots, and red wine jus.

Pan-Seared Sea Bass
Crispy skin sea bass served with romesco sauce, broccoli purée, and toasted almonds.

Pistachio-Crusted Rack of Lamb
Served with minted pea purée and beetroot reduction.

Slow-Cooked Lamb Ragù
Rich, slow-braised lamb folded through freshly made pasta with parmesan and herbs.

Pork Tenderloin
Perfectly cooked pork finished with a honey soy glaze and served with roasted seasonal vegetables.

Grilled Lobster Tail
Served with silky lobster bisque sauce, buttered greens, and saffron potatoes.

Amenities

Everything Onboard

VCR/DVD
Salon Stereo
iPod/MP3
Bimini
BBQ
Deck Shower
Hair Dryer
Ice Maker
Generator
Smoking Allowed
Dining · 10
Gym
Internet/WiFi

Charter Preferences

Kosher: No Special Diets: Yes Gay Charters: Yes Nude Charters: Inq Crew Smoke: No

Green Initiatives

Strong focus on local organic provisions. Eco friendly cleaning products, bath products, sunscreen. Water maker

Availability

Check Open Dates

October 2026
Available On Hold Booked
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31

Availability is updated in real time — contact us to confirm exact dates for your travel window.

Guest Reviews

112 Guest Reviews

Crew Review from Previous Yacht

To our dear Seahome 2 squad,

 

Sometimes in this world, at the right place, at the right time, two perfect spontaneous crew’s come together at once. I can say with no hesitation that this is one of those special unions. From the very start we felt safe and secure with the absolute professionalism of the team. Every second of this trip felt warm and genuine. To get to know that we might even have a slight chance to be able to get to do this again makes me feel like the luckiest guy in the world. Every single one of the drinks were unbelievably perfect and felt like they were made with heart, soul, and perfect execution. And that can also be said about each and every one of the meals. The charm, the taste, and the texture of every bite of food on the trip has been on another level. Living in the Capital of Texas, the last thing we ever expected was to have our minds blown with food. And to the Captain, your ability to roll with our sense of humour and our wild jokes made us feel at home. We can’t believe how perfect this trip was. Safe and happy. One of the highlights of my life. Thank you! Can’t wait to host y’all in Texas.

Crew Review from Previous Yacht

Seahomies Team!

 

We appreciate everything you have done for us this week. Your exceptional service and attention for detail has not gone unnoticed. Each of you has left an impact on us. Eben - you have found a way to connect with us - each one of us in a unique way. Thank you  or getting all our toys out, pulling us around the bay, teaching us about the islands. Katie - I really think you must have some deal with the gyms in the US because you fed us next level food. I loved sneaking peaks for what we might be having and guessing whats coming next. Fantastic! Every! Time! Phoebe - you are so welcoming and warm. You are easy to love. Service with a smile and them some. Your attention to detail put it over the top for us. We love you all and hope to connect again someday!

Crew Review from Previous Yacht

Eben, Katie & Phoebe -

 

Thank you all for an amazing week!! Thank you for putting up with us and making everyday special. You three are truly amazing and make a perfect team. Love always.

Crew Review from Previous Yacht

Eben, Phoebe & Katie -

 

Thank you for an unforgettable week! The food, drinks, and service was top notch! The boat was always so clean and the attention to small details did not go unnoticed. Thanks for everything!

Crew Review from Previous Yacht

Eben, Katie & Phoebe -

 

Thank you for a fun filled week abroad Seahome II! Eben - thanks for putting up with us ‘kids’ & all our sarcasm. Phoebe - you always smiled & service was TOP NOTCH! Katie - AMAZING food & best little giggle - you are so sweet! Thanks for all the memories for another trip to paradise!

Crew Review from Previous Yacht

Rob + B

Jaymie and I had such high hopes for our trip, and somehow you exceeded them. Every island you took us had its own special vibe. The beaches, bars and snorkels were all amazing. B’s meals were spectacular. We’ll be taking a month to shed these dessert pounds off 😊 Thank you so much for the vacation of a lifetime!

Showing 6 of 112 reviews

Planning Help

Why Charter With Us

Based on her specifications and charter profile, OCEAN VIBES is well suited for groups of up to 8 guests seeking a comfortable crewed charter in Caribbean Virgin Islands (US/BVI). The combination of 4 cabins, 74.8 feet of living space, and a proven charter layout makes her a practical choice for families and groups who value both comfort and privacy.

Before recommending any yacht, our charter brokers review availability, charter rates, seasonal demand, crew feedback, onboard amenities, and destination suitability. If OCEAN VIBES isn't the perfect fit, we'll recommend comparable yachts to ensure you book the best option for your travel dates and preferences.

How do I check if this yacht is available?

Availability changes daily. Submit your preferred travel dates and our charter specialists will confirm availability and provide the latest pricing. If this yacht is unavailable, we'll recommend similar alternatives.

Is the displayed price final?

The weekly charter rate is a starting price. Final pricing depends on your travel dates, destination, season, applicable taxes, and additional expenses such as APA, fuel, dockage, and gratuities where applicable.

What is included in a yacht charter?

Most yacht charters include the yacht, professional crew (if crewed), onboard accommodations, standard water toys, and insurance. Additional expenses vary depending on the yacht and itinerary.

Can I customize my itinerary?

Yes. Every yacht charter itinerary is customized around your preferred destinations, travel dates, weather conditions, and interests.

How far in advance should I book?

Luxury yachts are often reserved several months in advance, especially during peak seasons. Early booking provides the best selection and pricing.

Do I need sailing experience?

No. Most luxury yacht charters include an experienced captain and professional crew who handle navigation and daily operations.

Can you recommend similar yachts?

Absolutely. If this yacht isn't the perfect match, our charter experts can recommend similar yachts based on your budget, group size, destination, and preferred amenities.

Which destinations can this yacht visit?

Cruising areas depend on the yacht's seasonal location. Our charter team will recommend the best itinerary based on your travel dates.

Can I book this yacht online?

Availability and pricing change frequently, so we recommend submitting an inquiry. A charter specialist will prepare a personalized proposal.

Why should I book through BVI Sail?

Our charter specialists compare hundreds of verified yachts, provide independent recommendations, and help you choose the best option for your vacation without additional booking fees.

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From $73,000 / week

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