Rates Per Week
Crew Profiles
Specifications
Accommodations
Additional Rate Information
Additional Rate Information
Charter Rates Per Week
| Rate Period | Terms | 2 Guests | 3 Guests | 4 Guests | 5 Guests | 6 Guests | 7 Guests | 8 Guests | 9 Guests | 10 Guests |
|---|---|---|---|---|---|---|---|---|---|---|
| Winter 2024 to 2025 | Inclusive | $29,600 | $30,250 | $30,900 | $31,550 | $32,200 | $32,850 | $33,500 | $34,150 | $34,800 |
| Summer 2025 | Inclusive | $29,600 | $30,250 | $30,900 | $31,550 | $32,200 | $32,850 | $33,500 | $34,150 | $34,800 |
| Winter 2025 to 2026 | Inclusive | $31,600 | $32,250 | $32,900 | $33,550 | $34,200 | $34,850 | $35,500 | $36,150 | $36,800 |
Additional Rate Information
Location Details
Summer Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (BVI)
Winter Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (BVI)
Location Details: Yacht is BVI Based
Captain Jage
Jage grew up in Scotland in the 70’s and 80’s. Having very mixed ancestry he inherited an insatiable passion for the unknown and adventure. He began traveling at the age of 15 by hitchhiking to France.
Drawn by the great mountains, oceans And peoples of the word he has travelled and worked in every continent since. Even taking an old VW van and driving from Europe to Australia through Turkey, Iran, Pakistan, Afghanistan and Asia.
He has done many jobs from a lowly kitchen hand in the Greek islands to a ski guide in the French alps to qualified construction worker in Australia. Eventually putting down roots in the French alps ad starting a construction business and a family, he pursued his dreams of becoming a sailor by qualifying as a captain in 2009 and buying his first yacht “Nomad”.
He then took his young family to experience the wonders of this world by sail, voyaging all over the world including the Seychelles, Thailand, Greece, Turkey and the Caribbean. Settling for a while in Dominica and St Vincent and the Grenadines where he began working in the yachting industry. He is a commercially endorsed RYA Yachtmaster and Dive Master with a huge respect for our oceans and all life in them.
Loving the feeling and freedom of life on the water he likes nothing more than to share that passion with others. Very much a fun loving person he enjoys meeting new people from all walks of life and having a good laugh. He has clocked up over 35,000 logged miles including 3 ocean crossings most recently in November 2024.
He is also a qualified scuba Recue Diver, Marine Engineer, Electrician and Stone Mason (not much use on a yacht). He is fluent in English, French and also speaks Spanish. He is really looking forward to making sure you have a truly unforgettable vacation.
Chef Janine
Janine is an adventurer at heart, equally drawn to the land and sea. She grew up in the Eastern cape, South Africa, where she planned events for top South African bands and DJs. In her spare time, she could always be found on the beach pr spearfishing along the Wild Coast, cooking fresh fish, crayfish, mussels or whatever she caught that day.
A former national representative for Drum Majorettes, Janine was also part of “Friends of the Bull” performing fire dancing for Red Bull – an experience that sharpened her ability to entertain.
She studied Banqueting Management, Customer Relations and Communications, receiving classical training with Blue Ribbon. Highly technical and hands-on, Janine has a logical mindset and a keen eye for detail.
Her passion for cooking and event planning stems from her large Irish family, many of whom have worked in the hospitality industry in various capacities.
In 2024 Janine moved to Cape Town and in 2023 she completed a 42-day transatlantic sail from Cape Town to the British Virgin Islands aboard a 59ft catamaran. She was introduced to yachting by her uncles and aunt, who have been in the industry, sparking her own love for the profession.
In her free time, Janine enjoys exploring, hiking, paddleboarding, creating art and playing the Ukelele. She takes pride in cooking wholesome food, infusing her African flavors into every dish she creates. Janine looks forward to expanding your culinary experience and looks forward to meeting you.
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Jage Martin | French | 0 | |
| Crew | Janine Emmerich | S. African |
Captain
Jage
Chef/Mate
Janine
Accomodation
Amenities
Electronics
General
Leisure
Other Specs
Please inquire about wheelchair access.
Barefeet Retreat accommodates up to 10 guests in 5 luxury queen cabins each with its own on-suite head and shower. All guest cabins are fully air-conditioned for guest comfort. Barefeet Retreat has a galley-up layout with all the modern amenities needed for the ultimate family and friend vacation.
Barefeet Retreat has full stainless steel side rails making her the preferred boat for kids.
Crew use port aft cabin.
Sample Menu by Janine
BREAKFAST
Earthy Eggs:
Large roasted portobello mushroom, sitting on a creamy tomato sauce topped with
poached egg and homemade hollandaise sauce.
Eggs Baked in Bread Rolls:
Hawaiian bread rolls hollowed out, filled with sharp cheddar cheese,
spring onions, eggs, and heavy cream baked in the oven.
Eggs Benedict:
English muffins with Canadian bacon,topped with a poached egg and homemade hollandaise sauce.
French Toast:
French toast served with blueberries, strawberries, cream cheese, bacon and a variety of sweet sauces.
Savory Breakfast Pie:
Puff pastry filled with egg, scallion’s cheddar cheese, and topped with a bacon lattice crust.
Breakfast Wrap:
Scrambled egg, two strips of bacon, French onion, and baby spinach
wrapped in a soft tortilla topped with a dollop of cream cheese.
Ketogenic Baked Eggs and Zoodles with Avocado:
Spiralized Zucchini egg nest, topped with fresh basil and a side of avocado.
LUNCH
Charcuterie Board: (arrival day)
Combination of hard and soft cheeses, accompanied with cured meats. olives, fresh fruit, compotes and dips.
Cobb Salad:
Romaine lettuce, roasted chicken breasts, bacon bits, boiled egg, tomatoes, Roquefort cheese, herbs with a homemade dressing.
Gourmet Burger:
Homemade beef patties with bacon, Camembert cheese topped with rocket and homemade mushroom sauce.
Steak Salad:
New York strip steak grilled to perfection, served on chopped romaine lettuce, cherry tomatoes, English cucumber, corn, goats cheese crumbles, and sunflower seeds.
Lemon Herb Chicken Pasta Salad:
Bowtie pasta served with marinated lemon chicken, topped with fresh dill, Parmesan, and lemon zest.
Beef Brisket Poke Bowl:
Oven-roasted brisket, served on zucchini spirals, carrot, green onions, cilantro, red cabbage paired with a homemade dressing.
Sautéed Garlic Shrimp Scampi:
Large shrimp sautéed in garlic butter, lemon juice, white wine, served on whole-wheat linguine and fresh basil.
Fish Tacos:
Oven-baked fresh halibut, on a soft tortilla shell with avocado, tomatoes, purple cabbage,
cilantro, red onion and cotija cheese topped with a homemade fish taco sauce.
STARTERS
Crab Cake with Tomato Butter Sauce:
Fresh crab moulded into a large encrusted crab cake, served on a creamy tomato butter sauce.
Baked Brie with pomegranate and Pistachios:
Oven-baked Brie round topped with honey, pomegranate arils, pistachios and orange zest served with toasted baguette slices.
Cesar Salad Croquettes:
Chicken thigh croquettes served on a homemade Caesar dressing dressed with lettuce, spinach and Parmesan cheese.
Baked Coconut Shrimp and Salmorejo Soup:
Shrimp crusted with coconut flakes served with a cold tomato Spanish soup.
Caprese Skewers:
Cherry tomatoes with Italian marinated mozzarella pearls and fresh basil.
drizzled with vanilla balsamic glaze.
Burned Heirloom Tomato with Arugula and Crystalized Orange:
Skillet heirloom tomato, surrounded by arugula purée, Served with Parmesan crisps, basil and Crystallize Orange peel.
Creamy Spinach-Ricotta Crostini:
Ricotta, goats cheese and Pecorino blended with fresh herbs and spinach
Crudite Spring Veggie Board:
An array of season fresh veggies displayed around homemade
Basil pistachio goats cheese spread, lemon herb yoghurt dip and beetroot hummus.
Grilled Caprese Eggplant Steak:
Grilled eggplant, topped with roasted tomato and mozzarella rounds, Topped with fresh herbs.
MAINS
Orange Soy Salmon:
Fresh salmon fillets with orange soy dressing topped with sesame seed, spring onion, and orange
served with fragrant rice and roasted asparagus.
Filet Mignon with Red Wine Reduction:
Filet Mignon drizzled with red wine reduction, served with a medley of veg, beech mushrooms
and cheesy potato stacks.
Pork Tenderloin:
Seared and roasted tender pork fillets with a caramelised Au jus. Served with roasted brussel
sprouts, carrot purée and truffle mash.
Lemon Cream Baked Fish:
Baked halibut in lemon creamy sauce, with a side of oven roasted broccoli, and roasted sweet
potato rounds with spinach purée.
Skillet Cacio Tortellini with Wilted Greens:
Fresh three cheese tortellini seared and steamed with wilted baby spinach topped with
Pecorino Romano crumbs.
Creamy Pesto Chicken:
Juicy roasted chicken breasts, in a creamy pesto sauce with red onion and red peppers served
with rice noodles topped with pine nuts and microgreens.
Honey Glazed Salmon:
Dry seared skin on salmon, topped with honey glaze, nori sheet, and Kewpie, served with
French green beans and baby potatoes.
Pan-fried Garlic Prawns with Soy Sauce:
Marinated prawns, pan seared topped with green onion and sesame seeds, served with Asian
style noodles.
DESSERTS
Oreo Cake Balls:
Cream cheese Oreos balls, covered in white chocolate dusted with cocoa powder.
Brownies and Ice-cream:
Homemade Brownies with chocolate chips served with cookies,
cream and Ice-cream.
Molten Lava Cakes:
Molten Lava chocolate cakes, dusted with icing sugar, raspberries, mint, served with
fresh cream.
Milk Tart:
Traditional South African dessert, biscuit pie crust filled with a milky caramel flavoured
filling topped with cinnamon.
Chocolate Cake:
Moist homemade chocolate cake with chocolate fudge frosting:
Key Lime Pie:
Homemade key lime pie, served with fresh cream
Janine’s Philo Crinkle Custard Bake:
Crinkled Phyllo pastry, homemade custard topped with simple syrup, served with
vanilla ice-cream.
Creme Brulee:
Rich vanilla custard topped with a hardened layer of caramelised sugar.
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