Rates Per Week
Crew Profiles
| Title | Name | Nation | Born | Licenses | Languages |
|---|---|---|---|---|---|
| Captain | Heiko Franken | German | 0 | RYA Yachtmaster Offshore, Freediving Instructor, PADI Divema | English |
| Crew | Rebecca Wu | USA | RYA Yachtmaster Offshore, PADI Divemaster |
**** Returning Crew – Heiko and Rebecca were previously on sailing vessels 3 Sisters, Felix, Tedavi and Big Nauti. Thrilled to have them back now on Sail Away!
MEET YOUR CREW for 2024/25 season
CAPTAIN: Heiko Franken
CHEF: Freelance Chef Leanne Ho-Chung
STEWARDESS: Rebecca Wu
Heiko, born and raised in Germany, is an RYA Yachtmaster Offshore. He left his job in IT management in 2014 to begin his dream to travel. Initially intending to be away for about a year, he soon realized that going back to an office-based job did not feel right for him anymore. Since then he has travelled throughout South and Central America, Europe, Southeast Asia, Africa and Australia. During this time he visited 30+ countries, speed-hiked the Camino de Santiago, hiked up 5000m high mountains, learned to speak Spanish, went scuba and freediving around the world and had many more beautiful experiences above and below the water. He is a Freediving Instructor and PADI Divemaster. Heiko loves to be out in the blue of the ocean and enjoys sharing his passions as a guide by creating safe and unique experiences.
Rebecca was born and raised in New York City but has lived all around the world since 2004. After graduating from NYU in 2002 with B.A. in Economics & Psychology, Rebecca worked in the financial services industry in New York and Hong Kong. A trip to Australia in 2005 changed her life – she learned to scuba dive on the Great Barrier Reef and fell completely in love with scuba diving. Two years later, she left the concrete jungle and trading floor for real jungles and sea floors.
She spent two months diving her way around the Philippines, three months on a marine conservation expedition in Madagascar and four months completing her Divemaster internship in Malaysia. Afterwards, life took an unexpected turn and she found herself living in Sweden for a year, where she discovered her love for sailing and life afloat. Still holding onto her dream to teach scuba and share the underwater world with others, she put her plans for sailing to the Caribbean on hold to become a PADI Instructor in 2009. She has worked in Thailand, Hawaii and Indonesia for a over decade in nearly every facet of the scuba diving industry, from guiding and instructing to dive center and resort management to working on a liveaboard. She loves life in the tropics, surrounded by water, nature and wildlife and thrives on sharing her passions with her guests.
Heiko and Rebecca met in Utila, Honduras while they were doing their Master Freediver course in 2015. After several years of working in different countries and flying across oceans to see each other, they decided to create a life together in 2020. Their mutual love for the ocean, travel and exploration led them to obtain their RYA Yachtmaster Offshore qualifications together in Gibraltar in 2020, sailing thousands of miles along the coasts of Spain, Portugal and Morocco, dodging the infamous orcas along the way. Shortly afterwards, they crewed their first yacht together in the USVI and have been flourishing as a team ever since.
They are passionate about providing a highly professional level of service in a relaxed and friendly atmosphere while creating the most memorable experiences for their guests. They love getting to know you and tailoring each charter to your preferences and desires, allowing you to kick back, relax and enjoy. With a deep love and respect for the natural world, they maintain a strong focus on environmentally aware hospitality and best practices to ensure minimal impact on the environment.
Heiko and Rebecca are back for their fifth charter season in the Virgin Islands after three four seasons running a total of 50+ charters. This dynamic couple is excited to be on Sail Away for 2024/25 and look forward to welcoming you aboard, showing you the wonders of the Virgin Islands and creating memories to last a lifetime!
Chef Leanne
Leanne, born and raised in Sydney, Australia, donned her backpack when she was 18yrs old and has been on a worldwide travel and work adventure ever since.
Having completed a Hospitality Traineeship at TAFE College, Sydney in 1996, her extensive experience in the service industry has facilitated her to work in countries such as Hong Kong, England, parts of Europe and Canada, to name a few. She has been a children’s ski instructor in Austria and Australia, as well as a TEFL English teacher in Cambodia.
Her love of different cultures and the ocean led her to Roatan, Honduras where she completed her PADI Dive Master. In 2013, after four years in Central America she took the opportunity to assist in a boat delivery from Honduras to the BVI where her new career in the culinary world began.
Since 2013, Leanne has delighted guests with flavors from around the world, keeping meals balanced and nutritious whilst including plenty of decadent options to satiate any palate. Extremely adaptable, she can accommodate a wide range of dietary requirements and guest preferences.
Leanne looks forward to making you delicious food that matches the beauty of the British Virgin Island surroundings.
Leanne has worked on Sail Away for a couple of years and is now a freelance chef onboard.
Freelance Chef
Leanne Ho-Chung
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 | $40,000 | $40,500 | $41,000 | $41,500 | $42,000 | $42,500 | $43,000 | $43,500 | $44,000 |
| Summer 2025 | Inclusive | $40,000 | $40,500 | $41,000 | $41,500 | $42,000 | $42,500 | $43,000 | $43,500 | $44,000 |
| Winter 2025 to 2026 | Inclusive | $41,000 | $41,500 | $42,000 | $42,500 | $43,000 | $43,500 | $44,000 | $44,500 | $45,000 |
| Summer 2026 | Inclusive | $41,000 | $41,500 | $42,000 | $42,500 | $43,000 | $43,500 | $44,000 | $44,500 | $45,000 |
Additional Rate Information
Location Details
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: Yacht is BVI based
Pick-up and drop off is YHG, St. Thomas or Tortola, BVI
St. Vincent and The Grenadines
Please inquire for additional location availability.
**** Returning Crew – Heiko and Rebecca were previously on sailing vessels 3 Sisters, Felix, Tedavi and Big Nauti. Thrilled to have them back now on Sail Away!
MEET YOUR CREW for 2024/25 season
CAPTAIN: Heiko Franken
CHEF: Freelance Chef Leanne Ho-Chung
STEWARDESS: Rebecca Wu
Heiko, born and raised in Germany, is an RYA Yachtmaster Offshore. He left his job in IT management in 2014 to begin his dream to travel. Initially intending to be away for about a year, he soon realized that going back to an office-based job did not feel right for him anymore. Since then he has travelled throughout South and Central America, Europe, Southeast Asia, Africa and Australia. During this time he visited 30+ countries, speed-hiked the Camino de Santiago, hiked up 5000m high mountains, learned to speak Spanish, went scuba and freediving around the world and had many more beautiful experiences above and below the water. He is a Freediving Instructor and PADI Divemaster. Heiko loves to be out in the blue of the ocean and enjoys sharing his passions as a guide by creating safe and unique experiences.
Rebecca was born and raised in New York City but has lived all around the world since 2004. After graduating from NYU in 2002 with B.A. in Economics & Psychology, Rebecca worked in the financial services industry in New York and Hong Kong. A trip to Australia in 2005 changed her life – she learned to scuba dive on the Great Barrier Reef and fell completely in love with scuba diving. Two years later, she left the concrete jungle and trading floor for real jungles and sea floors.
She spent two months diving her way around the Philippines, three months on a marine conservation expedition in Madagascar and four months completing her Divemaster internship in Malaysia. Afterwards, life took an unexpected turn and she found herself living in Sweden for a year, where she discovered her love for sailing and life afloat. Still holding onto her dream to teach scuba and share the underwater world with others, she put her plans for sailing to the Caribbean on hold to become a PADI Instructor in 2009. She has worked in Thailand, Hawaii and Indonesia for a over decade in nearly every facet of the scuba diving industry, from guiding and instructing to dive center and resort management to working on a liveaboard. She loves life in the tropics, surrounded by water, nature and wildlife and thrives on sharing her passions with her guests.
Heiko and Rebecca met in Utila, Honduras while they were doing their Master Freediver course in 2015. After several years of working in different countries and flying across oceans to see each other, they decided to create a life together in 2020. Their mutual love for the ocean, travel and exploration led them to obtain their RYA Yachtmaster Offshore qualifications together in Gibraltar in 2020, sailing thousands of miles along the coasts of Spain, Portugal and Morocco, dodging the infamous orcas along the way. Shortly afterwards, they crewed their first yacht together in the USVI and have been flourishing as a team ever since.
They are passionate about providing a highly professional level of service in a relaxed and friendly atmosphere while creating the most memorable experiences for their guests. They love getting to know you and tailoring each charter to your preferences and desires, allowing you to kick back, relax and enjoy. With a deep love and respect for the natural world, they maintain a strong focus on environmentally aware hospitality and best practices to ensure minimal impact on the environment.
Heiko and Rebecca are back for their fifth charter season in the Virgin Islands after three four seasons running a total of 50+ charters. This dynamic couple is excited to be on Sail Away for 2024/25 and look forward to welcoming you aboard, showing you the wonders of the Virgin Islands and creating memories to last a lifetime!
Chef Leanne
Leanne, born and raised in Sydney, Australia, donned her backpack when she was 18yrs old and has been on a worldwide travel and work adventure ever since.
Having completed a Hospitality Traineeship at TAFE College, Sydney in 1996, her extensive experience in the service industry has facilitated her to work in countries such as Hong Kong, England, parts of Europe and Canada, to name a few. She has been a children’s ski instructor in Austria and Australia, as well as a TEFL English teacher in Cambodia.
Her love of different cultures and the ocean led her to Roatan, Honduras where she completed her PADI Dive Master. In 2013, after four years in Central America she took the opportunity to assist in a boat delivery from Honduras to the BVI where her new career in the culinary world began.
Since 2013, Leanne has delighted guests with flavors from around the world, keeping meals balanced and nutritious whilst including plenty of decadent options to satiate any palate. Extremely adaptable, she can accommodate a wide range of dietary requirements and guest preferences.
Leanne looks forward to making you delicious food that matches the beauty of the British Virgin Island surroundings.
Leanne has worked on Sail Away for a couple of years and is now a freelance chef onboard.
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Heiko Franken | German | 0 | English |
| Crew | Rebecca Wu | USA |
Freelance Chef
Leanne Ho-Chung
Accomodation
Amenities
Electronics
General
Leisure
Other Specs
1 wake skate
A 2-rider towing ring
4 bean bags
SAIL AWAY, Lagoon 620 launched in Spring 2014, accommodates 10 guests in 5 double cabins (queen beds) with en suite bathroom and separate showers.
The queen beds dimensions are 81″x 63″.
Chef Zina’s Sample Menu
BREAKFAST
Blueberry Muffins
Eggs Benedict with Homemade Hollandaise and Crispy Bacon
Salmon Gravlax Bagel with Cream cheese, Capers, Red Onion
French Toast Casserole Made From Croissants! Topped with Berries
Shakshuka with Feta cheese, Chickpeas and Harissia
Waffles served with Greek Yogurt, Berries, Bacon and Maple Syrup, Scrambled Eggs
Frittata with Leeks, Green Peas, Goats Cheese and Parmigiano
Toasted Croissants topped with Poached Eggs, Avocado and Smoked Salmon
LUNCH
Tuna Nicoise Salad with Seared Sashimi Grade Tuna, Green Beans & Olives Kalamata
Melon & Prosciutto Parmesan salad
Oven baked Grouper Tacos with homemade both Pineapple salsa & Guacamole
Sticky 5 Spice Baked Salmon with Mango slaw and Crispy Noodles
Creamy Curry Chicken Salad with Hearts of Palms, Grapes & Avocado
APPETIZER
Burrata salad served with Peaches, Coloured Tomato, Cherries, Capers,
Basil & Mint topped with Sicilian Pistachio and Lemon infused oil
Tropical Tuna tartare – Saku Tuna with Pineapple & Cantaloupe,
Marinated in Fresh Orange and Lime Juice
Pulled Pork Bao Buns with BBQ sauce
Fresh Veggie Spring rolls with Peanut & Sweet Chilli sauces
MahiMahi Ceviche served with Osetra Caviar, Trout Caviar, Grapefruit Supreme, Lime Supreme, Sunflower Micros & Olive oil Orange Shavings.
Bruschetta with Goats Cheese, Onion Chutney & Prosciutto & Greek Skewers
Smoked Salmon rolls, Tuna Open mini Sandwiches
Caramalized Opnion and Brie Tart seved on Slices of Cucumber with Balsalmic Reduction
DINNER
Fresh Snapper Baked in the oven Mediterranean style (Garlic, Parsley,
Cherry Tomato, Olives & White wine) Baked Baby Potatoes
Caribbean Curry Chicken served with Roti shells, Basmati rice, Mango Chutney, Tropical Slaw
Classic Creamy Shrimp Pad Thai
Greek meze style: Grilled Chicken, Halloumi, homemade Tzatziki, Baba Ganoush, Pita, CousCous, Greek Salad
Lobster Pasta with Homemade Pesto & Parmigiano, Sun Dried Tomatoes, Basil, Squeeze of Lemon
Fillet Steak with Port Wine Sauce, Asparagus and Potato Puree and Balck Salt
DESSERT
Yogurt Pannacotta with Tropical fruit salad
Pavlova with Berry coulis, Amaretto Cream, Topped with Berries
Crepes with Homemade Vanilla Ice Cream, Fried Bananas & Caramel
Homemade Baklava
Chocolate Cake with Raspberry Sorbet & Berries
Poached Pears in Safrron Sauce with a Swirl of Cream
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.
***************************************************************************************
Chef Lisa’s Sample Menu
B R E A K F A S T
Thick cut grilled sour dough toast, topped with middle rasher bacon, smashed avocado, poached egg and sprinkled with feta
Breakfast Burrito filled with scrambled cheesy eggs and bacon crumble, served with home-made salsa and plain greek yoghurt
Buckwheat pancakes filled with smashed banana and toasted pecan nuts, served with a choice of dark chocolate sauce or kailua infused maple syrup and a side of breakfast sausage or bacon
Breakfast Pizza – A traditional Italian pizza crust topped with buffalo mozzarella , egg over easy, caramelised onion and crispy prosuitto.
Fluffy Omelette with your choice of filling with a side of grilled seasoned vine ripened tomatoes.
Frittata filled with roasted potatoes, black forest ham, gruyere cheese and baby spinach, with a side of mixed sautéed mushrooms.
Thick sliced Brioche French toast stuffed with Apple strudel
L U N C H
Bang Bang Vietnamese Noodle Salad, tossed with Jumbo prawns, dried shallots, crushed dry roasted peanuts, bean shoots and fresh torn mint with a light lime, ginger, rice- wine vinegar dressing. (dessert – Mango sorbet)
Fillet of Blackened Mahi Mahi on a bed of roasted garlic and sweet potato risotto with a Summer salad topped with beetroot chips.
Made to order traditional Italian thin crust pizzas served with a green salad and poppy seed dressing, (dessert – mini citrus tart)
A medley of pork, chicken and beef satays (marinated meat kebabs), served with mildly spiced coconut, peanut sauce, with a sticky rice and Gado Gado Salad served on a banana leaf. (dessert – mini chocolate chip cookie cake)
Grilled Wild salmon on a bed of lentils,brown rice, shredded carrot and roasted garlic with and orange, manuka honey miso dressing served with a garden salad. (a slice of lamington cake)
Middle Eastern dishes – (a selection of mint and cumin lamb balls, falafel , tabhuli, tkziki dip, humus and oven warmed pita bread. (raspberry sorbet for dessert)
Gourmet Steak Sandwich with grilled wagu beef, served in a brioche bun with Red onion jam, Gorgonzola, arugula, and a side of apple slaw. (dessert – warm gooey brownies with vanilla bean ice- cream)
D I N N E R
STARTERS
Shot glass with chilled watermelon and basil soup.
Thai Green mango salad
Mini Goat savoury cheesecake topped with red onion jam
Pumpkin Soup with cracked pepper and infused with vodka
Ensalata Caprese Salad
Tiered Asian pear with crumbled Stilton cheese and drizzled with a lemony honey dressing.
Pan seared in brown butter, sea scallops served in a petite Chinese spoon with a mirin, sushi vinegar dressing
ENTREES
New Zealand herb crusted rack of lamb, resting on a bed of pearlised cous cous with spring vegetables and a drizzle of tamarind balsamic reduction.
Beef Rendung – ( Slow cooked Balinese dry curry), served with ginger, coconut infused basmati rice and a side of Asian salsa
Linguini zucchini with pistachio pesto Jumbo prawns topped with a Parmesan lace wafer
Pan seared Ahi Tuna encrusted with Japanese seasoning and sesame seeds, on a bed of soba noodles tossed in a wasabi Japanese mayo so sauce, with a garnish of Wakame seaweed salad
Porchini dry encrusted fillet mignon on a bed of roasted garlic mashed potatoes with a confetti of oven roasted grape tomatoes,leeks and shitake mushrooms, with a drizzle of Port wine reduction sauce
Grilled Caribbean lobster on a bed of traditional peas and rice with a pineapple relish, and plantain crisp garnish
Herb crusted pork tenderloin, stuffed with fresh herbs,onion and garlic, on a bed of potato galette stacks with a rosemary mango glaze and pan seared baby bok choy
D E S S E R T
Dark chocolate warm flour less chocolate cake with a raspberry coule
Sticky croissant pudding with dolce leche ice cream
Filo flower filled with Chantilly cream and Summer berries with a soft toffee swirl
Apple and rhubarb crumble with creme Anglaise
Mini New York cheese cake topped with passionfruit glaze and persian cotton candy
Caramelised banana spring rolls with Nougat ice cream.
Mini tirimasu
SAIL AWAY WINE LIST
WHITE WINES
SAUVIGNON BLANC
Matua (NZ)
Babich (NZ)
Kim Crawford (NZ)
Decoy by Duckhorn (USA)
Sauvion (Sancerre FR)
CHARDONNAY
Hess (USA)
Kendal Jackson (USA)
Went Morning Fog (USA)
Benziger(USA)
CHENIN BLANC
Tread Lightly (SA)
PINOT GRIGIO
Santa Margerita (IT)
Placido (It)
Willamette Valley (USA)
ROSE
Minuty (Provence FR)
Miraval (Provence FR)
Figuiere (Cotes de Provence)
SPARKLING- Chandon (Napa Brut USA)
PROSECCO- Santa Magarita (IT)
RED WINES
BLENDS
Hess Select Blend (USA)
CABERNET SAUVIGNON
Joel Gott (USA)
Josh (USA)
Benziger (USA)
Kendal Jackson (USA)
The Seeker (Chile)
PINOT NOIR
Duck Pond (USA)
Rodney Strong(USA)
MALBEC
Catena (Argentina)
RIOJA
Celesta Ribera del Duero (Spain)
ZINFANDEL
Joel Gott (USA)
MERLOT
Kendal Jackson (USA)
Benziger (USA)
Ed Hamilton & Co. endeavors to provide the most up-to-date yacht information, availability and rate details, however, all information published on this site is subject to change without notice. Please contact us for the most current yacht information, availability and rate details.