SOL

SOL Yacht Charter

Yacht Description

SOL yacht is a 80.00 ft long motor yacht catamaran and spends the summer season in Bahamas, Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (BVI) and winter season in Caribbean Virgin Islands (BVI). It was built by Sunreef Yachts in 2023. The yacht layout features 4 cabins and accommodates 8 guests. The cabin arrangement is following: 1 king cabin, 3 queen cabins.

and a generator.

Accommodation

Accommodating up to eight guests in four spacious ensuite staterooms, SÓL has a voluminous living space for charters.

The king-sized primary cabin sits amidships within the starboard hull with a queen-sized cabin forward. The portside hull accommodates two additional queen-sized staterooms. Each guest cabin has been intricately designed for maximum space, with ample storage options and deep closets. Organic bedding has been chosen for its highest quality, natural design and eco-consciousness, to help you drift off each night on a cloud of relaxation. The ensuites are complete with charging stations, luxury non-toxic personal care products, and hairdryers, along with a desk and safe in the primary cabin.

Cabin Breakdown

King Cabins: 1
Queen Cabins: 3

SOL Yacht Details

80'

Length

8

Guests

4

Cabins

4

Crew

Sunreef Yachts

Built by

92,500 - 100,000

Weekly price low-high season

SOL Charter Price Details

Season Name 2 guests 3 guests 4 guests 5 guests 6 guests 7 guests 8 guests 9 guests 10 guests 11 guests 12 guests
Winter 2023 to 2024 $92,500 $95,000 $95,000 $97,500 $97,500 $100,000 $100,000 $0 $0 $0 $0
Summer 2024 $92,500 $95,000 $95,000 $97,500 $97,500 $100,000 $100,000 $0 $0 $0 $0
Winter 2024 to 2025 $92,500 $95,000 $95,000 $97,500 $97,500 $100,000 $100,000 $0 $0 $0 $0

SOL yacht charter price

# of charter days Base Price APA (deposit for provisioning, fuel, docking fees, etc) Total Note
14 day charter 185,000 to 200,000 37,000 to 60,000 222,000 to 260,000 Discounts outside the main season are common.
7 day charter 92,500 to 100,000 18,500 to 30,000 111,000 to 130,000 Standard charter rate, base for all calculations.
3 day charter 46,250 to 50,000 9,250 to 15,000 55,500 to 65,000 The usual formula is the 7 day charter rate divided by 6, times the number of days (3).
Boat policy might differ.
92,500 / 6 * 3 days = 46,250
1 day charter 15,417 to 20,000 3,083 to 5,000 18,500 to 25,000 Please inquire, the possibility/availability of a 1 day charter needs to be verified.

All prices are generated by a calculator and serve as a guide for new charterers. Any additional information of the Price Details section has priority over above. Availability is always subject to confirmation. Gratuity not included for it's discretionary character, usually 5%-25% of the Base Price.

Price Details

Price from: 92,500

High season rate: 100,000

Please note charter times for contract Boarding Time is to be 3:00PM / Disembark is 11:00AM


Christmas & New Year
1-8 guests $125,000 Christmas must end no later than 27 December and New Years to begin no earlier than 29 December
7 night Minimum
BVI ports only

Inquire for other ports. $5000 Relocation fee for ALL other ports outside BVI


Not available for charter in the USA

Please note charter times for contract Boarding Time is to be 3:00PM / Disembark is 11:00AM


Christmas & New Year
1-8 guests $125,000 Christmas must end no later than 27 December and New Years to begin no earlier than 29 December
7 night Minimum
BVI ports only

Inquire for other ports. $5000 Relocation fee for ALL other ports outside BVI


Not available for charter in the USA

Price Terms

Inclusive

Amenities

Salon Stereo: Yes
Salon Tv: Yes
Multimedia System: Yes
Nude: Inq
Crew Pets: No
Guest Pets: No
Camcorder: Yes
Number Dine In: 8
Water Maker: Yes
Water Capacity: 400G
Ice Maker: Yes
Number Of Dvds: STREAM
Number Of Cds: Yes
Board Games: Yes
Sun Awning: Yes
Bimini: Yes
Special Diets: Yes
Kosher: Inq
Bbq: Yes
Gay Charters: Yes
YachtNudeCharters: Inq
Hairdryers: Yes
Number Of Port Hatches: Yes
Smoking: Aft Sugar Scoops
Crew Smokes: Inq
Children Ok: Yes
Minimum Child Age: Water Safe
Generator: Yes X2
Voltages: 110 MAIN & 220

Specifications

Tube:
Guests: 8
Draft: 7.1
Helipad:
Ac:
Ac Night:
Built: 2023
Turnaround: 48hr Minimum | 72 Preferred
Cabins: 4
King: 1
Queen: 3
Double:
Single:
Twin:
Pullman:
Showers: 4
Basins: 4
Heads: 4
Electric Heads: 4
Jacuzzi:

Features

BBQ: Yes
AC: Full
Generator: Yes X2
Internet: Onboard WIFI

Layout

Layout of SOL

More Specifications

Flag: TBA
Homeport:
Resort Course:
Yacht Permit: 1
Yacht License: 1
Yacht Mca: 1
Yacht Insurance:

Diving Yacht offers Rendezvous Diving only

Air Compressor: Not Onboard
Scuba On Board: Yacht offers Rendezvous Diving only

Fishing

Fishing Gear:
Fishing Gear Type:
Rods: 2 Trolling / 1 Casting
Deep Sea Fishing:

Green Initiatives

Green Initiative:
Reusable Bottles:
Other Green Efforts:

Water Sports

Dinghy Size: 16ft Jet Drive
Kayaks 1 Pax:
Kayaks 2 Pax:
Dinghy Hp: 130
Floating Mats: 1
Dinghy Pax: 10
Swim Platform:
Water Skis Adult:
Boarding Ladder:
Water Skis Kids:
Sailing Dinghy:
Jet Skis:
Beach Games:
Wave Runners:
Kneeboard:
Windsurfer:
Snorkel Gear:
Underwater Camera:
Scurfer:
Underwater Video:
Wake Board:
Paddleboard:

Other Entertainment

Sol will offer a tablet to guests for WiFi, Netflix, and other streamable entertainment for use while onboard.

Crew

Crew Information

Crew of SOL|

Crew of SOL|Chef Chef

Crew of SOL|Chef Chef

Crew of SOL|Stewardess Stewardess

Captain: John (Jack) Gorman

CAPTAIN
Captain Jack was born and raised in Maryland sailing the waters of the Chesapeake. He started sailing as a young boy with his father. He studied at the University of Maryland and served in the US Navy. Jack has a bachelor's degree from the University of Maryland and was trained in the Navy's Nuclear Power Program were he served on Submarines.
After leaving the Navy, Jack worked as a Nuclear Engineering consultant for 14 years during which time he obtained a Master's in Business Administration from Johns Hopkins University. Jack built sea miles in the Navy, and doing deliveries and passages throughout his years in the corporate world. Finally, Jack decided to fulfill his lifelong dream of being a sea Captain and left the US. Jack sailed, single handed, across the Atlantic and has completed many other crossings and long distance deliveries. Jack has also skippered numerous recreational vessels, including day sail vessels, dive boats, as well as working on Tall Ships.
Jack is passionate about being on the water. He has spent the past 12 years in the Caribbean working in the private yacht industry, running day charters and Captaining term charter vessels with up to 10 guests. Jack is also qualified Dive Master.

Jack has a contagious joy for life. If you are looking for a fun, exhilerating yet luxurious vacation that is exactly what you will get with the SOL team.

CHEF
Mallory grew up in Kawkawlin, Michigan spending her summers sailing on the Great lakes. She graduated from Johnson and Wales University with a degree in Hotel and Restaurant management and a concentration in Sales, meeting and event management. After graduation she managed a romantic Inn in Asheville, NC, anf went on to manage and chef in restaurants, catering companies and restaurant development. She loves to sail, free dive, water ski, scuba, and cook and travel.

She has been a successful yacht chef since 2013 and obtained her Yachtmaster, Aida 2 Free diving certification and Rescue scuba Diving during this time.

CHEF
Sara was born and raised on a farm in North Dakota. Although seemingly landlocked she enjoyed spending summers at the family lake cabin in nearby Minnesota.

Her parents raised her amongst many friends and family, always entertaining guests. Instilling a warm sense of hospitality in her personality from a young age.

Having been raised on a farm, surrounded by agriculture and produce from the garden, her relationship with food has always been an important one. She is passionate about knowing where food comes from, and sources the freshest, locally grown produce and freshly caught fish.

With over 6 years experience cooking aboard yachts, a yacht chef certificate, and a year cooking privately land-based, Sara is thrilled and ready to welcome guests aboard Sol for a sensory experience.

STEWARDESS
Blake is a native of Minneapolis, Minnesota. She grew up spending time cruising the many beautiful lakes and developing a respect for the outdoors. She graduated from the University of St. Thomas where she studied business management and the Spanish language. With dreams of seeing a different part of the world (and a chance encounter with a group of awesome seafarers while traveling Europe), she would move to Croatia every summer to work as a chef/sole stewardess on small sailing boats, a position she enjoyed for 3 summers. She loved it so much she decided to move to the Caribbean and make it her career.
Blake is elated to now be joining the Sol team. Her pleasant, “Minnesota Nice” demeanor and charming personality make her a wonderful Stewardess, ready to greet and care for guests. She loves to whip up cocktails, share wild travel stories, and will make you feel right at home!

ENGINEER/DECK
Caroline grew up on the beach in Massachusetts, developing her love for the ocean and sailing as early as she can remember. After receiving her degree from Bridgewater State University, Caroline’s wanderlust took over and her passion for traveling began. Eight years ago she moved to St. Thomas and has been working in the charter industry ever since. From day sails to luxury term charters, Caroline has worked on a multitude of vessels sharing her love for sailing, water sports, and the Caribbean Sea with her guests.
Besides travel and sailing, Caroline’s other great passion in life is Yoga. She received her 200tn RYT certification in Thailand and has been teaching multiple styles of yoga for the past five years. She is thrilled to offer a yoga program and to create custom classes onboard M/V Sol.
When Caroline is not sailing or doing yoga, she loves to hike, snorkel and create art. As your tour guide she loves to immerse you in the natural beauty of the islands and share her love of exploring connecting to nature.

Menu

Dining onboard with Mallory and Sara Lou



Breakfast

~Blueberry Buttermilk Hotcakes - Cream Cheese, Butter and Hot Maple Syrup, Graham Crumble, and Sausage
~Chilaquiles Divorciadoes - a Duo of Salsa Verde and Mole Rojo, Spicy Chorizo, Black Beans, Sunny Egg,
Pickled Red Onion, Queso Fresco, Cilantro

~Crab Cake Egg Benedict - Homemade Toasted English Loaf, Blue Lump Crab, a Poached Egg,
Paprika Hollandaise

~Strawberry Coconut Crepes - Fresh Berries, Slivered Toasted Almonds, Warm Coconut Syrup
~Acai Chia Bowl - Berries, Almond & Pumpkin Seed Granola, Almond butter, Coconut Chia,
Goji Berries, Agave, Minty Herbs


Lunch
~Fried Chinese Eggplant Bao Buns - Roasted Miso Aioli, Red Cabbage, Cilantro
~Thai Shrimp - Grilled Shrimp Marinated in a Chilled Carrot Sauce, Greens, Carrot Ribbons, Orange,
Sesame, Thai Basil

~Lemon Farro Salad - Warm Farro, Baby Heirloom Tomatoes, Roasted Beets, Micro Arugula, Avocado,
Pumpkin Seeds, Herbed Goat Cheese

~Soba Salad - Chilled Noodles, Carrot, Cucumber, Mango, Chilies, Peanut Sauce, Macadamias, Local Herbs
~Yellow Tail Poke Bowl - Local Caught Tuna Served Raw, Sushi Rice, Edemame, Avocado, Watermelon Radish,
Mango, Furikake


Hors d'oeuvres
~Maryland Style Crab Cake by Captain Jack - Served with Remulaude and Lemon
~Vegatarian Ceviche - Roasted Corn, Red Onion, Avocado, Blood Orange, Grapefruit, Toasted Quinoa,
Golden Beet, Corn Shoots

~Yellow Tail Tacos - Wonton Shell, Island Slaw, Wasabi Avocado Creme
~Shishito Peppers - Blistered, Tossed in Lemon, Chili Flakes, Avocado Oil, Served on Garlic Aioli
~Coconut Shrimp - Thai Chili Mango Chutney

Starter
~Watermelon & Feta, Mint, Balsamic Pearls
~Mahi Ceviche Peruvian Style, Avocado, Sweet Potato Crisp, Yellow Chili Pepper Sauce, Cilantro
~Chilled Cucumber Soup, Blue Crab, Dill, Parsley Oil
~Carrot Ribbons & Ginger, Sesame, Orange Miso Vinaigrette
~Persian Cucumbers, Sesame Pickled Daikon, Chili Oil, Cilantro

Entree
~Moroccan Spiced Duck Breast - Crisy Skin, Roasted Beetroot, Sauteed Spinach, Pearled Onion,
~Roasted Root Veg, Beetroot Pan Sauce

~White Bean & Beef Short Rib Ravioli - Slow Braise, White Bean Puree, Edemame, Arugula, Chive Oil
~Grilled Octopus - Crispy Fingerlings, Romesco, Lemon Arugula
~Butternut Squash Gnocchi - Butternit Faro Bolognese, Parsley Oil


Dessert
~Dark Chocolate Pistachio Tart
~Grilled Pineapple - Toasted Macadamia Crumble, Ginger Whip, Lavender Honey
~Chocolate Berry Mousse - Hazelnut Ice Cream, Pico Berries, Passion Fruit Sauce
~Hibiscus Strawberry Cheesecake - Lime Puree, Lime Curd, Candied Pistachio
~Lady Gala Apples - Cardamom Cream, Candied Pecans, Pomegranate Reduction





SÓL’s onboard chef will create gastronomic feasts focusing on the freshest locally sourced ingredients.
You will enjoy flavorful, exotic and healthy menus. Each dish will exceed your expectations.
Our chef is additionally trained at the world’s finest plant-based culinary institute, and can provide
gourmet plant-based menus upon request. Our staff will happily accommodate allergens and dietary
needs and preferences.

Reviews

Christmas 2023
I recently chartered the boat Sol for an unforgettable adventure in the British Virgin Islands, and it was nothing short of spectacular. Captain Jack orchestrated the perfect tour, navigating us through the stunning islands with expertise and charm. The staff, including Richard, Blake, and Mallory, were exceptional, adding to the overall amazing experience.

The boat itself, named Sol, was a beautiful haven for our family. Its comfort and elegance exceeded our expectations, providing a cozy retreat after each day’s exploration. The food was a delightful highlight, further enhancing our journey.

We are already eagerly anticipating our next charter with Sol. The combination of breathtaking scenery, outstanding staff, and the sheer beauty and comfort of the boat make it an experience we can’t wait to relive. Highly recommended for anyone seeking a perfect escape in the British Virgin Islands.
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SOL

Price Terms: Inclusive

Price from 92,500

High season 100,000

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