REACH

1 master cabin with queen berth, vanity area and en-suite bath, electric toilet and a stall shower. Individual A/C control for guest comfort.

2 x queen cabins each with en-suite bath with electric toilet and stall showers. Both have individual A/C controls for guest comfort.

Salon has lounge area, galley, nav station, formal dining area and door opening to front cockpit as well as aft deck. Salon can be opened with beautiful natural breeze and is also fully air conditioned for guests comfort.

Top fly-bridge lounge area with 360 degree view, table, sunbed, lounge area with table and sun awning.

SARAH’S SAMPLE MENU

BREAKFAST

“Each breakfast is served with a seasonal fruit platter and yoghurt/granola parfaits”

Eggs Benedict with hollandaise foam served on a homemade English muffin

Avocado toast on crusty sourdough bread with beetroot hummus, blistered cherry tomatoes and boiled eggs

Potato latkes with smoked salmon, whipped feta cream cheese, asparagus and pickled red onion (optional poached egg)

French toast stack served with fresh berries, maple syrup and coconut yoghurt

Turkish eggs served with homemade chilli crisp and crusty sourdough bread

‘Build your own’ bagel board spread served with a selection of smoked salmon, cured meats, cream cheese, avocado, cucumber, tomatoes, capers, red onion, boiled eggs and other seasonal vegetables

Fresh açai smoothie bowls served with fried eggs, fresh croissants, caprese and avocado salad

LUNCH

Fresh tuna poke stack with edamame and mint oil served with spring rolls

Marinated steak on the BBQ with homemade chimichurri, served with Caesar salad, homemade skinny fries and aioli

Crispy fish tacos with avocado and cilantro cream, picked red cabbage and mango salsa

Shrimp with pearl couscous salad, fried leeks, pine nuts, garlic aioli, toasted breadcrumbs and lobster broth

Buttermilk cornflake fried hot honey chicken sandwiches with sriracha mayo, pickles and shredded cabbage

Slow roasted cumin lamb shoulder with fresh mint, labneh and pomegranates served with blistered tomatoes on herbed yoghurt, hazelnut green bean salad and pita breads

Greek spread with lamb koftas on pumpkin hummus, fresh Greek salad, hot honey fried halloumi, tzatziki and fresh homemade flatbreads/focaccia

APPETISERS

Crispy Korean fried chicken bao buns with sriracha aioli

Italian toast with whipped herb and garlic feta, prosciutto, sun-dried tomato mayo, balsamic pearls, tomatoes and parmesan

Fresh ceviche on wonton crisps with avocado creme and jalapeños

Bacon and cheese croquettes served on a homemade roasted red pepper sauce and aioli

Mini tuna tartare tacos with crunchy Asian cucumber, avocado and aioli

Herbed goat cheese, fig, prosciutto and honey galette

Charcuterie board served with selected speciality cured meats and cheese with homemade hummus and fresh vegetables

DINNER

Beef ragu lasagne with béchamel, egg yolk, parmesan and herb oil OR Homemade spinach and ricotta ravioli served on slow cooked beef ragu served with an orange zest burrata and thin crispy sourdough bread

Lobster and truffle macaroni and cheese with homemade sourdough breadcrumbs

Homemade seafood linguine with a prawn bisque

Braised beef short ribs served on potato puree with roasted carrots and broccoli

Pan fried sea bass with parsnip puree, seared scallops, bacon, fried parsnip chips and burnt butter sauce

Chicken breast served with a mushroom bisque, sautéed mushrooms, black garlic aioli, herb cream and fondant potatoes

Pesto orzo with crispy pan seared salmon and lemon zest

DESSERTS

White chocolate creme brûlée with fresh berries and coral

Lemon meringue tart with burnt meringue, lemon gel and fresh strawberries

Panna cotta served with a sesame maple crisp

Italian tiramisu with chocolate shavings

Burnt Basque cheesecake with pistachio and fresh raspberries

Chocolate hazelnut brownie served with homemade vanilla bean ice cream

Summer Eton mess with meringue, fresh berries and passionfruit

STANDARD SHIP’S BAR

Non-alcoholic 

Coke, Diet Coke, Sprite, Ginger Ale, La Croix, Club Soda, Tonic Water, Assorted Juices

Spirits

Vodka: Tito’s, Smirnoff

Gin: Bombay Sapphire, Tanqueray

Rum: Cruzan, Bacardi

Tequila: Milagro, Herradura

Whiskey: Dewar’s, Jameson

Bourbon: Maker’s Mark, Bulleit

Assorted Liqueurs

Wine

Red: Cabernet Sauvignon, Malbec, Pinot Noir

White: Chardonnay, Sauvignon Blanc, Pinot Grigio

Rosé, Prosecco

Beer

Corona, Carib, Landshark, Miller Lite, Coors Light

Please let your broker know your preferred brands.

If you wish to have premium wines and/or spirits of your choice, please notify your broker. Your crew will be happy to source these for you and have them on board when you arrive. These would be at an additional cost to you.

MINIMUM NIGHTS: 4

LESS THAN 7 NIGHT CHARTER RATES: For 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights.

SLEEP ABOARD:1/2 the daily rate. Dinner ashore at client’s expense. Includes; boarding after 4pm, welcome cocktail and breakfast the next morning and early start.

HALF-BOARD OPTION: $150 discount per person
Includes; 7 breakfasts, 4 lunches & 3 dinners, all other meals to be eaten ashore at client’s expense.

LOCAL FARE OPTION: $75 discount per person
Includes; 7 breakfasts, 5 lunches & 6 dinners, all other meals to be eaten ashore at client’s expense.

XMAS: Flat rate $29,000. Must end no later than Dec 27th.
NEW YEARS: Flat rate $31,000. Must begin no sooner than Dec 28th.

CHILDREN’S DISCOUNT:
$200 discount per child under aged 12 up to a max of 3 children.

Summer Area: Caribbean Virgin Islands (US/BVI), Caribbean Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)

Winter Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)

Location Details: USVI/BVI
St. Vincent and The Grenadines

Please inquire for additional location availability