PERMABEAR

Guests 10
Cabins 5
Model Cat
Year Built 2023

Rate Period	Terms	Term Information	2 Guests	3 Guests	4 Guests	5 Guests	6 Guests	7 Guests	8 Guests	9 Guests	10 Guests
Winter 2024 to 2025	Inclusive	Captain, Chef, All Meals, Ship's Bar, Fuel, and BVI Taxes are included.	$33,000	$33,500	$34,000	$34,500	$35,000	$35,500	$36,000	$36,500	$37,000
Summer 2025	Inclusive	Captain, Chef, All Meals, Ship's Bar, Fuel, and BVI Taxes are included.	$33,000	$33,500	$34,000	$34,500	$35,000	$35,500	$36,000	$36,500	$37,000
Winter 2025 to 2026	Inclusive	Captain, Chef, All Meals, Ship's Bar, Fuel, and BVI Taxes are included.	$34,000	$34,500	$35,000	$35,500	$36,000	$36,500	$37,000	$37,500	$38,000
Summer 2026	Inclusive	Captain, Chef, All Meals, Ship's Bar, Fuel, and BVI Taxes are included.	$34,000	$34,500	$35,000	$35,500	$36,000	$36,500	$37,000	$37,500	$38,000

Title	Name	Nation	Born	Licenses	Languages
Captain	Ed Irwin	US	0
Crew	Erin Irwin	US

Capt. Ed Irwin
Born in Newfoundland, Canada, I spent as much time as I could outdoors, fishing the streams for trout and getting lost in the woods. As a small boy, I would drive my mother crazy by wandering off, only to return home with pockets full of fish I caught or birds and small animals I captured, which I wanted to keep as pets.

I have enjoyed backcountry camping, hiking, and canoeing throughout my life. The Boundary Waters lakes and portages are among my favorite places to explore. Riding my motorcycle, lightly packed for discovering remote fly-fishing streams, without a set destination, is my perfect getaway.

I grew up on the small lakes of Northern Illinois, often driving to school in my small motorboat. The first time I was on a sailboat, I instantly fell in love with the simple act of the wind carrying my boat anywhere.

After sailing Lake Michigan for many years, Erin and I devised a plan to set off on our own boat and sail to as many places around the world as we could. We found an abandoned Cape Dory 36, rebuilt it, and outfitted it for long-distance travel. Years of hard work paid off with a beautifully restored and perfectly outfitted classic sailboat that allowed us to live out our sailing dreams.

We have sailed and lived aboard our boat since 2018. In that time, we’ve sailed the Great Lakes, the Chesapeake, and offshore from Norfolk around Bermuda to the Caribbean at least six times. During hurricane season, we sailed north to Maine, enjoying the “down east” summer, before heading back down the eastern seaboard and offshore to the Caribbean once again. At the end of 2023, we flew to the Mediterranean, picked up the Bali 5.4 “Permabear,” and sailed through the Med to Las Palmas before crossing the Atlantic to the Caribbean. After around 30,000 nautical miles of sailing, we still love every moment.

For the past three years, we have been chartering in the Virgin Islands, both the US and BVI, exploring, discovering amazing coves and anchorages, becoming PADI scuba certified, and learning why so many say that once you reach the Caribbean, you don’t want to leave. Our guests often comment on how safe they feel aboard our boat, knowing I am always alert and cautious. We ensure that we create the most comfortable and enjoyable trip on the water for everyone aboard. I look forward to showing guests why the Caribbean truly is a sailing paradise.

Chef Erin Irwin
My childhood was spent on boats in our summer town of Saugatuck, MI. I loved everything about being on the water and was always the first and last one to jump in, no matter the temperature! I began sailing as a teenager and am seriously addicted to the magic of wind and water.

As the oldest daughter of a big family, and the mother of five kids, I was always at the center of planning family gatherings and parties. I love finding unique themes and creating relaxed, special moments and memories together. Ed and I have found the outdoors, especially sailing, to be the perfect setting for connecting with each other and something bigger. It has always been the best stage for us to find joy, peace, adventure, and excitement, and we want to share that.

I have been baking and cooking since I was a child, and it has always been a joy to create a meal. When cooking for my family, I wanted them to have a healthy diet. Most of our meals were whole foods from our garden, cooked from scratch. My cooking style emphasizes a healthy balance of Mediterranean foods, Asian cuisines, and comfort foods that are adapted to be healthy but still rich in flavor. Having spent a good portion of my life in Chicago, I’ve become an obsessive foodie, constantly searching for the perfect meal at the perfect restaurant. This endless quest has taught me so much about the experience of eating well.

We work hard to make the experience of coming aboard seamless. From the moment guests make their booking, we stay in touch to tailor their vacation to exactly what they imagine. From the food and the itinerary to even having the perfect sunblock, big straw hats, and beautiful beach gear — we want our guests to just bring a small bag and let go.

We especially look forward to helping families find that elusive real time together. There’s just nothing like being on a sailboat to make everything else fade away and allow you to connect with the people you love. We can’t wait to help others find that perfect spot — that perfect moment that becomes a memory that lasts forever.

3rd Mate Gus
Very Friendly Onboard Dog
Meet Gus, our adventurous Cairn Terrier and seasoned sailor with over 30,000 nautical miles under his belt! Gus is not just any yacht dog; he’s a true seafaring companion with a story that includes befriending a mother dolphin and her baby in Long Bay, as well as making turtle friends who swim up to the boat just to see him. He’s also an expert paddleboarding companion.

With a love for kids and hair instead of fur (making him hypoallergenic!), Gus is the perfect family-friendly crew member, known for his quiet and well-behaved nature. Despite his loyalty, Gus loves to snuggle and will always find a way to convince you to give him a moment to prove why dogs are amazing!

Gus has plenty of friends ashore if you choose not to vacation with him.

Captain

Ed Irwin

Chef/First Mate

Erin Irwin

3rd Mate- Onboard Friendly Dog

Gus

DAY BREAK
Served Daily
Fresh fruit, a variety of homemade breads and muffins, coffee, teas, iced tea, bush tea, fresh juices, mimosas & bloody Mary’s. Eggs are all locally sourced

Bagel Grazing Table
House made fresh bagels served with a variety of cream cheese, pickled red onion, capers, tomato, and smoked salmon

Breakfast Strata
A fluffy baked layered dish of eggs, sourdough bread with bacon, spinach, tomato, mushroom and gruyere cheese, or your choice of ingredients.

Brioche French Toast
Thick, rich brioche French toast with a Lazy Susan of toppings- fruits, nuts, real maple syrup, Nutella, lemon curd, powdered sugar, bacon

Frittata
The classic Italian pan baked omelet with a thinly sliced potato base, caramelized sweet onions, layers of vegetables, pancetta and ricotta cheese

Denver Omelet Breakfast Skillet
Potato, ham, peppers, onions with loads of cheddar cheese served in a cast iron skillet with soft cooked egg

Pancakes
The fluffiest pancakes EVER! Banana, blueberry, or plain stack with real maple syrup with a toppings bar

Shakshuka
The classic North African and Middle Eastern breakfast of eggs poached in tomato sauce with onions and bell peppers topped with feta cheese

Chilaquiles or Migas
Tex-Mex eggs baked with tortilla strips, Chorizo, peppers, onions and topped with avocado and salsa

“Sunday” Breakfast Buffet
A family style breakfast spread of scrambled eggs, spiral ham, bacon, sausage, roasted potato bites, fruit platters, homemade cinnamon buns

Muffin Rama!
Grab & Go Omelets are 2 eggs baked until fluffy in muffin cups stuffed with all the omelet choices. Banana nut muffins, blueberry muffins & buttery corn muffins

Belgian Waffles
Large, fluffy, freshly made traditional Belgian waffles served with real maple syrup and a toppings bar.

MIDDAY
Cheese Burgers In Paradise
Organic Grass-Fed Ground Beef Grilled to Juicy Perfection with Brioche Buns and a Self-Serve Lazy Susan with All Your Favorite Toppings, with a Side of Sweet Potato Fries & Crispy French Fries, Served with Jimmy Buffett’s Song!

Salad Niçoise
Classic French Salad with Butter Lettuce, Seared Tuna, Green Beans, Hard Boiled Eggs, Radishes, Tomato, and Potatoes with Homemade French Dijon Dressing

Mexican Street Tacos
Homemade Corn Tortillas with Grilled Mahi, Pollo, or Carne Asada, Topped with Mango Pico De Gallo, Queso Fresco, and Shaved Purple Cabbage

Greek Lamb Lettuce Wraps
Ground Lamb with Tzatziki Yogurt Sauce, Goat Cheese, Heirloom Cherry Tomato, and Cucumber, Served in Locally Grown Crisp Lettuce

Pasta Primavera
Giant Fusilli with Grilled Green & Yellow Squash, Heirloom Tomatoes, Green, Red & Yellow Peppers, and Onions in a Homemade Creamy Parmesan Sauce

Make Your Own Poke Bowls
Hawaiian Sticky Rice Bowls with Seared Tuna or Sesame Chicken Topped with Your Choice of Grated Carrots, Cucumber, Edamame, Avocado, with Homemade Yum Yum Sauce

Shrimp Polenta
Garlic and Lemon Sautéed Shrimp with Tricolored Peppers Served Over Creamy Cheesy Polenta

Loaded Chopped Salad
Roasted Chicken, Chickpeas, Heirloom Cherry Tomatoes, Cucumbers, Shredded Carrots, Garbanzo Beans, Blue Cheese, Pecans, Dried Cherries, House-Made Raspberry Poppy Seed Dressing with Kale and Spinach, Diced and Served with a Crustini of Homemade Sourdough Bread to Scoop and Eat

Pulled Pork Sliders
Slow-Cooked Pork Shoulder Pulled with Tangy Sauce, Topped with Colorful Vinegar Slaw, Served on Sweet Hawaiian Buns and a Side of Warm German Red Potato Salad

Udon Noodles with Teriyaki Seared Tuna
Topped with Tuxedo Sesame Seeds, Seaweed Salad, and House-Made Yum Yum Sauce

Teriyaki Tuna Udon Noodles
Seared tuna topped with tuxedo sesame seeds, seaweed salad & house made Yum Yum Sauce

Creamy Poblano Pepper & Roast Chicken Enchiladas
Shredded roast chicken wrapped in homemade tortillas and baked in a creamy poblano pepper sauce.

Caribbean Roti
Traditional curried chicken & diced potatoes wrapped in a fresh made roti

HORS D’OEUVRES
Chef’s choice amuse-bouches- small bites packed with flavors and textures served with a fun drink of the day

Baccala Mantecato
Venetian whipped cod spread atop a crustini

Maryland Crab Cakes
Crispy lump crab meat patties with the classic Maryland Old Bay seasoning & house made tartar sauce

Baked Brie with Berry Compote
Served on freshly made baguettes

Flatbread Pizzas
Variety of tasting sized homemade flatbread pizzas

Warm Burrata
House made burrata served warm with grilled heirloom cherry tomatoes, basil, olive oil, aged balsamic vinegar and fresh baguettes for dipping.

Philo Cups
Light, crispy layers stuffed with spinach and artichoke dip

Shrimp Spring Rolls
Served with sweet Thai dipping sauce

Cowboy Salsa
Colorful and packed with flavor salsa of black beans, tomato, sweet corn, red onion, cilantro, avocado soaked in lime juice & olive oil with a dash of hot sauce served with corn chips

Charcuterie Platter
French cheeses, Italian cured meats, fruits, crackers & nuts

Crudités Platter
Loads of fresh vegetables served with hummus

Mediterranean Tapas
French rillettes, Moroccan curried chicken salad, Italian sausages, shrimp in garlic, served with sourdough crustini

STARTERS
These Chef’s pairings are tasting portions that are served to compliment a main course. The pairings, main & dessert create a memorable 4 course dinner each night.

Grilled Coconut Shrimp
Served over baby arugula with a sweet & spicy Thai dressing
Seafood Kallaloo Soup
Traditional Caribbean soup in a rich broth with shrimp, crab, snapper, carrots, celery, onions, Caribbean spinach “kallaloo” and okra

Caprese Salad
The classic tomato, mozzarella, and basil drizzled with aged balsamic vinegar

Caesar Salad
Crisp locally grown romaine lettuce with house made Caesar dressing & sourdough croutons

Spring Mix Salad
Fresh baby spring mix with walnuts, slivered purple onion, shaved granny smith apple, dried cherries with a house made olive oil, garlic lemon dressing
Potato Leek Soup
Creamy potato soup richly topped with leaks and garlic

Arugula & Ferro Salad
Baby arugula and al dente ferro served with shaved parmesan and a house made French Dijon dressing
French Provencal Fish Stew
Salmon, cod, shrimp in a tomato base with loads of garlic and tricolored potatoes topped with slivered black olives and a crustini

Ginger Carrot Soup
Sweet & creamy carrot soup with a pop of ginger
Watermelon & Cucumber Salad
Crunchy sweet pairing with aged balsamic and feta

Wedge Salad
Classic iceberg wedge with chunks of blue cheese, bacon, rainbow heirloom cherry tomatoes and house made blue cheese dressing
Butternut Squash Soup
Creamy butternut squash topped with candied pecans and crème fresh

Conch in Mofongo
Puerto Rican smashed plantains served with buttery conch simmered until tender
Goat Water Soup
This scary name for an incredibly rich beefy tasting soup (the National dish of Monserrate!), is slow stewed goat meat with spicy bonnet peppers and island spices

Cucumber Gazpacho
A cool, sweet crisp soup with honeydew, cucumber and topped with feta
French Carrot Salad
Grated carrots, fresh parsley & scallions with house made Lemon Dijon Vinaigrette

Focaccia Bread
House made with a variety of herbs and toppings
Minestrone Soup
House made classic Italian rich broth with sausage, green & yellow squash, green beans, peas, celery, carrots, onions, tomato, cannellini beans and Italian spices

Zucchini Soup
Bright summery, creamy zucchini with lemon and basil
Greek Salad
Classic Greek salad with locally grown lettuce, red onion, tomato, cucumber, bell pepper, Kalamata olives, feta with a house made vinaigrette

Tomato Gazpacho
Cool refreshing tomato/vegetable soup
Spinach Salad
Baby spinach, hard boiled eggs, bacon with warm bacon dressing

Melon wrapped with prosciutto
Cantaloupe balls wrapped with smoky thin prosciutto
Stracciatella Soup
Light creamy broth- known as Italian egg drop soup

MAIN
Grilled Pork Loin
This smoky, sweet grilled pork loins is served with fresh tropical pineapple mango salsa & mango reduction with roasted red peppers served with steamed zucchini curls

Filet Mignon
Thick, tenderloins cooked medium rare, served with a rich buttery béarnaise sauce & grilled asparagus

Caribbean Stewed Chicken
Slow cooked chicken thighs with carrots, celery, onion, served with Pidgeon peas, rice & roasted plantains

Australian Lamb Chops
Grilled tender lamb medallions, encrusted with garlic & herbs served with jewel roasted vegetables- sweet potato, beet, brussel sprouts & red onion

Braised Short Ribs-
Meaty short ribs, braised in red wine & mirepoix served with brie scalloped potatoes

Snapper Curry
Locally caught snapper, vegetable yellow curry over a bed of basmati rice

Grilled Mahi Mahi
Fresh caught Mahi Mahi (hopefully off our boat!), seared and served with a lemongrass aioli and organic jade pearl rice

Scallops
Pan seared and served over risotto with grilled asparagus

Lobster Tortellini
House made fresh pasta, and formed tortellini with sage, lemon garlic & white wine reduction

Bolognaise
House made fresh tagliatelle with a slow cooked classic beef sauce

Argentinean Braised Beef
Slow cooked beef roast served with house made chimichurri over smashed red potatoes

Paella
Spanish saffron rice dish packed with seafood, chicken and vegetables

Marbella Chicken Roulades
Thinly pounded chicken breasts rolled with prunes, capers, Spanish green olives, cooked until tender and moist in a sous vide with a veloute sauce over a rice pilaf

DESSERT
All homemade desserts are served with freshly made whipped cream or homemade ice creams

Key Lime Pie
Real key limes are used with a graham cracker crust for the perfect tart & sweet treat

Caribbean Rum Cake
Classic Caribbean pound cake soaked in rum

Flourless Chocolate Cake
The most decadent chocolate cake ever, served soft & warm with homemade ice cream

Deconstructed Painkiller
Chef Erin’s ode to the Painkiller! A parfait of coconut cake with homemade pineapple ice cream, topped with homemade Soggy Dollar Rum Carmel & fresh ground nutmeg

Chocolate Mousse
Light fluffy chocolate classic, topped with berries and caramel lace

Fruit Galettes
Flaky French version of pie, served with a variety of fruits and ice cream

Mango & Passion Fruit Torte
Caribbean version of the fruit filled cake served with ice cream

Cheesecake
Dense New York style cheesecake topped with fruit compote varieties for you to choose

Crème Brule
Classic vanilla creaminess with the crispy burned sugar topping-simple perfection!

Sticky Toffee Pudding
This British, rich date-based cake is topped with caramel and whipped cream

Banana Foster
Bananas sauteed in Dark Caribbean Rum caramel sauce, served with homemade rum raisin ice cream

Strawberry Rhubarb Shortcakes
Fluffy individual shortcakes with tart & sweet strawberry rhubarb compote topping, with freshly made whipped cream

Mirror Glaze Cake
Special occasion cake with your choice of cake and colors

Variety of Homemade ice creams & sorbets, and warm cookies are options too!
Challenge the chef to make you favorite dessert!!

SHIP’S BAR
Vodka: Tito’s

Rum: Cruzan (3-4 Flavors, a Dark, and a Light)

Bourbon: Bulleit

Gin: Bombay Sapphire

Tequila: Milagro

Champagne: La Marca Prosecco

Red/White Wine ($12-$15 bottles typically): Josh, 19 Crimes, Apothic, Matua, Dark Horse, Oyster Bay

Cordials: Grand Marnier, Espresso Vodka, Amaretto. Frangelica

Beers: ST. John Brewer’s, Leatherback Brewery, Corona

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	$33,000	$33,500	$34,000	$34,500	$35,000	$35,500	$36,000	$36,500	$37,000
Summer 2025	Inclusive	$33,000	$33,500	$34,000	$34,500	$35,000	$35,500	$36,000	$36,500	$37,000
Winter 2025 to 2026	Inclusive	$34,000	$34,500	$35,000	$35,500	$36,000	$36,500	$37,000	$37,500	$38,000
Summer 2026	Inclusive	$34,000	$34,500	$35,000	$35,500	$36,000	$36,500	$37,000	$37,500	$38,000

Additional Rate Information

CREW GRATUITY: The prices do not include a tip for your crew. It’s customary to tip your crew at the end of the charter, the standard for good service is 15%-20% of the charter fee.

MINIMUM NIGHTS: 5
LESS THAN 7 NIGHT CHARTERS: For 6 nights divide by 7N X 6N. For less than 6 nights, divide by 6N X number of nights.

HALF-BOARD OPTION:
Includes 7 breakfasts, 4 lunches & 3 dinners, happy hour canapes, standard ships bar and snacks. Other meals ashore at client expense.
2@$32,700 | 3@$33,050 | 4@$33,400 | 5@$33,750 | 6@$34,100 | 7@$34,450 | 8@$34,800 | 9@$35,150 | 10@$35,500

LOCAL FARE OPTION: Includes 7 breakfasts, 5 lunches & 6 dinners, happy hour canapes, standard ships bar and snacks. Other meals ashore at client expense.
2@$32,850 | 3@$33,275 | 4@$33,700 | 5@$34,125 | 6@$34,550 | 7@$34,975 | 8@$35,400 | 9@$35,825 | 10@$36,250

SLEEP ABOARD: Available for half of the daily rate. Includes boarding after 4pm, snacks, welcome cocktails & continental breakfast. Dinner ashore is additional. Select option upon booking. EXCLUDES: Christmas and New Year’s weeks.

CHRISTMAS/NEW YEARS: 7 night minimum
CHRISTMAS: 1-10 pax $41,000
NEW YEARS : 1-10 pax $45,000