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 | $61,000 | $62,000 | $63,000 | $64,000 | $65,000 | $66,000 | $67,000 | $68,000 | $69,000 |
| Summer 2025 | Inclusive | $61,000 | $62,000 | $63,000 | $64,000 | $65,000 | $66,000 | $67,000 | $68,000 | $69,000 |
| Winter 2025 to 2026 | Inclusive | $61,000 | $62,000 | $63,000 | $64,000 | $65,000 | $66,000 | $67,000 | $68,000 | $69,000 |
| Summer 2026 | Inclusive | $61,000 | $62,000 | $63,000 | $64,000 | $65,000 | $66,000 | $67,000 | $68,000 | $69,000 |
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.
Christmas Flat Rate $80,000. 7 night minimum.
New Years Flat Rate $85,000. 7 night minimum.
Location Details
Summer Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Virgin Islands (BVI)
Winter Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (BVI)
Location Details: Seahome 65′ will be available for charter in the Virgin Islands as of Dec. 1st 2024
Vessel has flexible pick up locations, all based on inquiry. Home base is West End, Tortola.
James hails from the North of England and has always had a love for the water. This love took its first official steps when he achieved his PADI Junior Open Water Scuba Diver at age 10, progressing on to the professional PADI Divemaster Instructor he is today. In 2015, James took up sailing at the Hartlepool Yacht Club, spending a great deal of time cruising the North Sea aboard the Black Diamond of Durham and partaking in numerous Tall Ship regattas. In 2018 James became a RYA Yachtmaster and began his career as a professional captain. Running vacations in the Mediterranean, James has taken guests on charter in Spain, Croatia, Greece, Turkey, Italy and Montenegro. James has also undertaken many ocean deliveries, enjoying the tranquility of spending continuous weeks at sea. More recently James has enjoyed the sailing and diving lifestyle that the Caribbean has to offer. He is committed to delivering that “awe and wonder” experience to all those that come aboard making sure they have a truly unforgettable vacation!
Ryan was born and raised in Detroit, Michigan. He started working in hospitality at the age of 14. At 16 he picked up his first knife and transitioned into the kitchen. Ryan worked as a chef while trainig to be a paramedic, upon qualification, was an on duty paramedic for 2 weeks, before he realized he missed working with food. Ryan entered and won a worldwide cooking competition called Super Yacht scholarship which sent him to the top maritime academy in the world, and then to France for further culinary training. When not cooking Ryan is a ping pong champion and always travels with his paddles.
Ellen was born in England but grew up in the beautiful coastal town of Knynsa, South Africa. As a young child Ellen and her family often went on week-long camping adventures around South Africa and the neighboring countries. This thrill for adventure gave her a deep interest in traveling the world and all these fond memories of adventure have steered her towards entering the yachting industry. With a BA in Visual Communications, majoring in Graphic Desgin , Ellen loves to show her creative side with flower arrangements, table decorations, themed dinners and much more. Ellen also completed a RYA Yachtmaster Coastal under sail and is very excited to be joining a sailing catamaran. Having previously taken on roles of a deck/stew, she enjoys spending time outdoors, getting involved with waterspouts and exploring the Caribbean. She also enjoys the finer things in life such as creating a memorable experience through good service, food, and wine. Ellen is looking forward to creating an unforgettable experience for guests in the Virgin Islands.
Captain James Ellwood
Qualifications:
RYA Yachtmaster Offshore CE
RYA Powerboat Level 2
MCA Approved Engine Course
PADI Divemaster Instructor
RYA Professional Practices and Responsibilities
RYA Diesel
RYA Radar
RYA VHF Radio
STCW10 exp 2028
Food Hygiene and Safety Level 2
Chef Ryan Katona
Qualifications
Serve Safe Certification, Food Safety Guys, Minnesota 2015
STCW, bluewater 2022
ENG 1, Fort Lauderdale FL, 2022
AHA Healthcare Provider CPR Certification Oakland Community College, Michigan 2013
Ellen Kay-Shuttleworth- Stewardess/Deckhand
Qualifications
STCW 10 (incl. PDSD)
Level 2 Food and Hygiene
Eng Medical 1
RYA Yachtmaster Coastal Sailing (Commercially endorsed) RYA Powerboat Level 2
RYA Personal Watercraft Certificate
RYA VHF Radio
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | James Ellwood | English | 1993 | English, Portuguese, Spanish |
| Crew | Ryan Katona | American |
Chef
Ryan Katona
Stewardess/Deckhand
Ellen Kay-Shuttleworth
Captain
James Ellwood
Amenities
Electronics
General
Leisure
Referral Open Water Certification Dives. $400
Discover Scuba Diving: $175
Other Specs
Shampoo
Body Wash
Leave-In Conditioner
Body Lotion
Reef Safe 30SPF Sunscreen
Wifi is available in USVI waters and International waters. Download speeds in foreign countries are not equal to the speeds in the USA.
7x7 Bote inflatable dock
2 eFoils
Noodles
Accommodates 10 guests in 5 ensuite cabins, Two of the Cabins are European Kings that can separate into double twins for greater flexibility.
Crew will take midship port cabin
Sample Menu Chef Ryan Katona
A choice selection of breakfast items served daily would include breads and pastries, cereals, yogurts, fresh fruits, charcuterie, a variety of cheese, house made granola and fresh squeezed juices.
A variety of cooked breakfasts will also be avaialble upon request such as crepes, french toast, pancakes, waffles, eggs any way, sausage, bacon and oatmeal.
The following menu can be served either as plated meals, family style, or buffett.
Breakfast
Housemade Chorizo, Russet Potatoes, Poblano Peppers, Vidalia, Onions, with Poached Eggs and Whole Grain Toast
Salmon Frittata with Tomatoes, Broccolli, Zucchini, Yellow Squash, Carrotts, Cremini Mushrooms, and Dill Ceme Fraiche
Baked Creme Brulee French Toast with a Fresh Mixed Berry Compote
Wood Roated mushroom Omelet with Shallots, Poached Garlic and Chevre
Vanilla Mascarpone Stuffed Crepes, Macerated Berries, Fresh Whipped Cream
Paoched Eggs Florentine on an English Muffin with Sauteed Spinach, Mushrooms, Onions, and Hollandaise Sauce
Banna Nut Waffles with Hazelnut Spread and Fresh Whipped Cream
Chorizo & Egg Tostados with Ranchero Sauce, Smashed Avocado, Pico De Gallo and Sour Cream
Classic Eggs Benedict
Smoked Salmon, Scrambled Eggs, and Dill Cream Cheese served on a Croissant
Lunch
Maple Cure Bacon, Baby Romaine, Sliced Heirloom Tomatoes, and an Avocado Aioli on Grilled Sourdough Bread
Mussels Sauteed in Casino Butter and Chef’s Salad
Kansas City Style BBQ Ribs with Watermelon Mint Salad
Spice Grilled Tuna Tostados with Mango-Avocado Slaw & Asian Glaze, served with Cilantro Lime Pilaf
Pork Cheek Potato Gnocchi with Maple Glazed Root Vegetables and Natural Jus
Mac n’Cheese Stuffed Grilled Cheese Wedges in Tomato Bisque Drizzled with Chive Creme Fraiche
Caesar Salad with Grilled Salmon or Chicken
Pan Roasted Chicken with White Wine, Artichoke Hearts, Cremini Mushrooms, Tomatoes, Garlic and Fresh Herbs
Canape
Crispy Salami Cups Filled with Finely Diced Tomatoes, Cucumbers, Kalamata Olives, Feta and Basil
Marbled Avocado Tiles with Mango Ceviche
Wood Grilled Korea Marinated Tri-Tip Skewers with Shishito Peppers and Sweetie Drops
Roasted Sweet Red Pepper and Smoked Garlic Hummus with Crudites
Artisinal Cheese Plate with French Olives, Chutney, and Dried Fruit
Seared Ahi Tuna Sashimi with Soy Ginger Lime Sauce and Seaweed Salad
Spinach and Artichoke Bruschetta served Warm on a Toasted Crostini
Dinner
Crown Roast of Lamb Filled with Harvest Vegetable Couscous
Squid Ink and Truffle Fettuccini Lobster and Shrimp A La Creme
Wild Mushroom Risotto, Grean Bean Almondine, Leaf Salad
Duck Leg Confit with Vanilla Demi-Glace, Yam and Sweet Potato Au Gratin Gruyere, Roasted Brussel Sprouts
Traditional Beef Wellington
Blackened Mahi and Roasted Red Pepper Rouille
Grilled Hangar Steak with Black Fig Demi-Glace, Lemon Grass Infused Rice Pilaf, Broccoli Milanese
Spinach and Artichoke Incrusted Salmon
72-Hour Sherry Braised Beef Short Ribs, Chive and Chevre Whipped Potatoes and Sping Mix with a Roasted Tomato Vinaigrette
Dessert
Frozen Amaretto and Vanilla Souffle
Tarte Tatin with Pecan Creme Fraiche
Pepermint Tartlets
Lavender Creme Brulee served with a Shot of Limoncello
Passion-Fruit Mousse with Bittersweet Chocolate, Poached Strawberries, and Candy Dust
Spiced Rum Bread Pudding wih Dried Cranberries, Creme Anglaise, and Cinnamon Ice Cream
Classic Chocolate Fondant
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