We want to provide an exemplary charter experience whilst maintaining your vessel to a high standard. Safety always comes first, but that doesn't mean our guests can't have fun too! Are you interested in exploring the underwater world as well? We can guide you through the reefs while either diving or snorkeling just as comfortably as we navigate the islands above the water. We pride ourselves on making every charter a unique experience by catering to each guest's preferences and requests.
Neither of us ever imagined we'd be living and working on a boat, but can no longer imagine life anywhere else! Combined, we have over 30 years of diving experience, over half of which is in a professional capacity. We met working for a dive charter company in coastal North Carolina. Caitlin had completed a degree in Marine Science from Rutgers University and was aiming to increase her professional dive experience while Jeff was a newly minted captain after many years working abroad in Asia and Central America as a dive instructor. In the past seven years, we've worked in the US, Fiji, and the BVI, transitioning from resort and dive shop management to running charter boats and haven't looked back since!
Crew are fully vaccinated for Covid 19.
Specifications
Type
Catamaran
Builder
Fountaine-Pajot
Year Built
2016
Size
58.00 Ft
Beam
29.5 Feet
Draft
4.5 Feet
Guests
8
Boat Details
Cabins:
4
Queen:
3
Single Cabins:
1
Showers:
4
Wash Basins:
4
Heads:
4
Electric Heads:
4
Pick Up Locations
Pref. Pick-up:
Nanny Cay
Other Pick-up:
-
Details
Refit:
-
Helipad:
No
Jacuzzi:
No
A/C:
Full
Engine Details
-
Fuel Consumption:
-
Cruising Speed:
-
Max Speed:
-
Locations
Winter Area:
Caribbean Virgin Islands (BVI)
Summer Area:
Caribbean Virgin Islands (BVI)
Amenities
Salon Tv/VCR:
Yes
Salon Stereo:
Yes
Sat Tv:
-
# of Videos:
-
# DVDs/Movies:
-
# CD's:
-
Camcorder:
-
Books:
-
Board Games:
-
Sun Awning:
Yes
Deck Shower:
Yes
Bimini:
Yes
Water Maker:
Yes
Special Diets:
Yes
Kosher:
Yes
BBQ:
Yes
# Dine In:
10
Minimum Age:
Swimmers Preferred
Generator:
17 Kw
Inverter:
Yes
Voltages:
110v & 220v
Water Maker:
Yes
Water Cap:
278 gals
Ice Maker:
Yes
Sailing Instructions:
No
Internet Access:
Onboard WIFI
Gay Charters:
Yes
Nude:
No
Hairdryers:
Yes
# Port Hatches:
-
Guests Smokes:
Transom Only
Crew Smokes:
No
Pets Aboard:
No
Pet Type:
-
Guest Pets:
No
Children Ok:
Yes
Hammock:
-
Windscoops:
-
Water Sports
Dinghy size:
14 ft
Dinghy hp:
50 HP
Dinghy # pax:
8
Water Skis Adult:
Yes
Water Skis Kids:
-
Jet Skis:
No
Wave Runners:
No
Kneeboard:
-
Windsurfer:
No
Snorkel Gear:
15
Tube:
15
Scurfer:
No
Wake Board:
Yes
Kayaks 1 Pax:
-
Kayaks (2 Pax):
1
Floating Mats:
Yes
Swim Platform:
2
Boarding Ladder (Loc/Type):
Stern
Sailing Dinghy:
No
Beach Games:
-
Fishing Gear:
Yes
Gear Type:
Trolling & Casting
Rods:
2
Port to Vino sample menu
All of Caitlin's cuisine is prepared from the freshest, local ingredients available. Below is a selection of options, but every menu is highly customizable to adjust for dietary preferences. Emphasis on made from scratch.
Breakfast
Parfait with homemade granola, Greek yogurt, wild berry compote
Southwest egg cups with sausage, pepper, and cilantro
Caribbean French toast made with fresh challah bread
Lobster eggs Benedict on homemade English muffins
Freshly baked cinnamon rolls
Lunch
Pork tenderloin souvlaki with roasted garlic tzatziki and fresh made flatbreads
Beef or black bean burger sliders on homemade brioche buns with sweet potato fries
Chicken satay skewers with Vietnamese noodle salad and peanut sauce
Blackened fish tacos with mango salsa and avocado crema
Southwest quinoa salad with chili-lime shrimp
Roasted butternut squash sandwich on rosemary focaccia with feta and caramelized onions
Dinner
Herb encrusted lamb chops with sweet pea risotto, roasted carrots and a lemony mint drizzle
Citrus lobster salad with avocado, orange and grapefruit segments, mango, fresh greens, and a citrus champagne vinaigrette
Asian sticky ribs with sesame broccoli and wasabi parsnip puree
Honey balsamic pork tenderloin medallions with shallot green beans and a Hasselback potato
Mahi en Papillote with couscous and a fresh tomato salad
Dessert
Lemon cheesecake mousse with fresh blueberries
Croissant bread pudding
Key lime pie with candied lime rind
Mixed berry cobbler with Tahitian vanilla ice cream
Chocolate lava cake with raspberry coulis
Cocktails
Basil 8: Vodka, muddled red grapes and basil, lime juice, simple syrup, ginger ale, bitters
The Groupie: Vodka, muddled lemon and superfine sugar, ginger beer, bitters
