Rates Per Week
Crew Profiles
Specifications
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 |
|---|---|---|---|---|---|---|---|---|
| Winter 2024 to 2025 | Inclusive | $32,500 | $33,000 | $33,500 | $34,000 | $34,500 | $35,000 | $35,500 |
| Summer 2025 | Inclusive | $32,500 | $33,000 | $33,500 | $34,000 | $34,500 | $35,000 | $35,500 |
| Winter 2025 to 2026 | Inclusive | $34,000 | $34,500 | $35,000 | $35,500 | $36,000 | $36,500 | $37,000 |
| Summer 2026 | Inclusive | $34,000 | $34,500 | $35,000 | $35,500 | $36,000 | $36,500 | $37,000 |
Additional Rate Information
Location Details
Summer Area: Caribbean Virgin Islands (BVI)
Winter Area: Caribbean Virgin Islands (BVI)
Location Details: 6 night minimum, firm.
10 pax by inquiry only.
Captain Charlotte Matthews
Charlotte grew up in New York City, sailing on her family’s Seafarer 31. At the age of six, she began sailing dinghies at her local yacht club. She became active in her yacht club’s PHRF racing and crewed in regattas up to the national level. Charlotte further pursued her passion by teaching sailing at Manhattan Sailing School and Hudson River Community Sailing, all while completing her studies in Psychology and Sociology at Hunter College. In 2012, Charlotte moved to the BVI to work as a charter captain and sailing instructor.
Over the last seven summers, she has captained charters across Greece, Italy, Spain, France, and Croatia, as well as run charters in French Polynesia and Thailand during the shoulder seasons. She has 19 years of sailing instruction experience, over 25,000 nautical miles offshore delivering yachts, and holds both USCG and BVI Captain’s licenses. In her spare time, she can be found island-hopping, hiking, reading, racing in regattas around the Caribbean, throwing extravagant dinner parties, diving, and occasionally falling off surfboards.
Chef Melissa Kodman
Melissa was born and raised in Phoenix Arizona and went on to attend university there as well. Her passion for traveling started at a young age and hasn’t slowed down since! Six years ago she decided to make a career switch from sales and turn her focus on her love for cooking and seeing new places. Since then she’s worked in Croatia, Montenegro, Greece, Italy, and throughout the Caribbean.
She has recently graduated from Ashburton Cookery School with a certificate in Culinary Arts. She can’t wait to show you all the new things she’s learned while you’re on board. Melissa always tries to incorporate fresh and local ingredients to create a culinary experience you’ll remember forever. With a reputation that precedes her, this chef leaves a trail of raving guests and unforgettable memories in her wake.
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Charlotte Matthews | 0 | ||
| Crew | Melissa Kodman |
Captain
Charlotte Matthews
Chef/First Mate
Melissa Kodman
Accomodation
Amenities
Electronics
General
Leisure
Other Specs
43inch tv on a lift (it hides behind the couch) with a Sonos soundbar
Nae Kae is a non-smoking vessel. The crew are happy to take guests ashore to have a smoke or on a float.
DAY BREAK
Lighter Selections
Cereals, yogurt parfaits, smoothies, assorted pastries, and overnight oats for a fresh and easy start to your day.
Bagel Bar
Everything bagels served with cream cheese, smoked salmon, capers, and red onion.
Eggs Benedict
Classic dish featuring thick ham on a toasted English muffin, topped with hollandaise sauce.
Huevos Rancheros
Crispy tortillas layered with black beans, pico de gallo, cotija cheese, and fried eggs for a flavorful kick.
Shakshuka Style Baked Eggs
A rich tomato base with feta cheese, served with toasty sourdough.
Loaded Avocado Toast
Topped with poached eggs, red pepper flakes, feta, and lime on sourdough bread.
Quinoa Power Breakfast Bowls
Packed with sweet potatoes, local greens, and fried eggs for a nutritious start.
French Toast
Golden French toast drizzled with honey mascarpone and fresh berries, served with crispy bacon.
Vegetable Frittata
Fluffy frittata with a chipotle aioli, accompanied by breakfast sausages and fresh bread.
MIDDAY
Sesame Crusted Tuna Bowls
Served with a ginger-soy dressing and crispy wontons for added crunch.
Chicken Gyros
Accompanied by Greek salad, hummus, and homemade tzatziki sauce.
Chipotle Salmon Tacos
Topped with pineapple salsa, pico de gallo, guacamole, and cotija cheese.
Grilled Steak Caesar Salad
With croutons, shaved parmesan, and Greek yogurt Caesar dressing.
Pulled Pork Burgers
On a brioche bun, topped with a homemade slaw.
Lump Crab Cakes
Served atop a quinoa and arugula salad with a zesty remoulade sauce.
California Salad
A blend of crispy quinoa, shredded chicken, charred corn, black beans, cotija cheese, and chipotle honey vinaigrette.
HORS D’EOUVRES
Chefs Choice Charcuterie Board
Smoked Salmon Puff Pastry Bites
Honey Baked Brie with Crispy Toasts and Green Apples Spicy Salmon Crispy Rice
Pork and Vegetable Gyoza with Soy Dipping Sauce Fresh Spring Rolls with Sweet Chili Sauce
MAIN
Ribeye Steaks
Paired with roasted potatoes, asparagus, and a fresh chimichurri sauce.
Blackened Mahi Mahi
Served with coconut rice, mango salsa, and curry aioli.
Seared Scallops
On a bed of parmesan risotto, finished with basil oil and a parmesan tuile.
Asian Style Sea Bass
Delicately cooked with smashed potatoes and sesame spinach.
Tuscan Chicken Pasta
A hearty dish featuring sundried tomatoes, artichokes, and spinach in a creamy sauce.
Red Wine Braised Short Ribs
Served with garlic potato mash and roasted vegetables.
DESSERT
Coconut Key Lime Pie
Topped with fresh whipped cream for a tropical treat.
Salted Dark Chocolate Tart
Accompanied by vanilla bean ice cream.
Dark Chocolate Dipped Fruits
An elegant and simple sweet finish.
Poached Pears
Served with a rich caramel sauce.
Vanilla Bourbon Crème Brûlée
A classic dessert with a boozy twist.
Chocolate Mousse
Paired with crème anglaise and fresh berries.
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