Tryst Yacht Charter
Yacht Description
Tryst yacht is a 65.00 ft long sailboat catamaran and spends the summer season in Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) and winter season in Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI). It was built by Moon Yacht in 2024. The yacht layout features 5 cabins and accommodates 10 guests. The cabin arrangement is following: 5 queen cabins.
and a generator.
Accommodation
5 queen cabins for guests.Captain Only
Cabin Breakdown
Tryst
-
Weekly price: 48,000 - 55,000
Low Season | High Season
- Length: 65'
- # of Guests: 10
- # of Cabins: 5
- # of Crew: 3
- Builder: Moon Yacht
- Cruising Speed: 6
- Max. Speed: 10
- Built Year: 2024
- Turnaround: 72hrs required / 48hrs inquire
Tryst 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 2024 to 2025 | $48,000 | $48,000 | $49,000 | $50,000 | $51,000 | $52,000 | $53,000 | $54,000 | $55,000 | $0 | $0 |
| Summer 2025 | $48,000 | $48,000 | $49,000 | $50,000 | $51,000 | $52,000 | $53,000 | $54,000 | $55,000 | $0 | $0 |
| Winter 2025 to 2026 | $50,000 | $51,000 | $52,000 | $53,000 | $54,000 | $55,000 | $56,000 | $57,000 | $58,000 | $0 | $0 |
| Summer 2026 | $50,000 | $51,000 | $52,000 | $53,000 | $54,000 | $55,000 | $56,000 | $57,000 | $58,000 | $0 | $0 |
Price Terms
Inclusive
Inclusive charters are crewed charters with minimum or no additional charges. Provisioning, fuel and crew are included in the price. Additional fees may include diving, premium alcohol, local taxes, or onshore activities. These vary from yacht to yacht, please inquire.Tryst Yacht Charter Price
| # of charter days | Base Price | Total | Note | |
|---|---|---|---|---|
| 14 day charter | 96,000USD to 110,000USD | 96,000USD to 110,000USD | Discounts outside the main season are common. | |
| 7 day charter | 48,000USD to 55,000USD | 48,000USD to 55,000USD | Standard charter rate, base for all calculations. | |
| 3 day charter | 24,000USD to 27,500USD | 24,000USD to 27,500USD | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 48,000USD / 6 * 3 days = 24,000USD |
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: USD48,000
High season rate: USD55,000
● SAINT MARTIN / SAINT BARTHS RELOCATION:
$3500 relocation fee, minimum 72 hour turn required on either side of charter dates for boat transit. Please inquire for availability.
● MINIMUM NIGHTS: 5
● 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.
● HALF-BOARD OPTION: $100 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.
● PAX: 10
● 2025 New Year's: 7-night minimum $77,000 for 2-10 guests, must start December 28th or later.
● Embarkation 12PM / Disembarkation 12PM
● TURN AROUNDS: 72-hour turn arounds required - inquire for 24/48-hour turns
● The All Inclusive Rate includes:
Meals & Beverages onboard
Fuel
Mooring fees
Private Yacht & Service of the crew (captain, chef/mate, & stew)
Insurance for the yacht and the passengers (civil liability)
Accommodation in private air-conditioned queen cabins each with an en-suite bathroom all with bedding, towels, and beach towels
● The All Inclusive rate does not include:
Special provisioning requests (inquire for further details)
Cancellation insurance and private insurance
Airport transfers to/from yacht base
Personal Expenses
● Tip: It is customary to tip your crew at the end of your charter. The amount you leave is totally at your discretion and should be based on the level of service provided. The suggested gratuity is 15%-25% of the total charter fee.
● CONTRACT SPECIAL CONDITIONS:
The Charter Fee does include the British Virgin Islands (BVI) cruising taxes and permit, BVI National Park permits and BVI customs fees (collectively the "BVI Fees").● SAINT MARTIN / SAINT BARTHS RELOCATION:
$3500 relocation fee, minimum 72 hour turn required on either side of charter dates for boat transit. Please inquire for availability.
● MINIMUM NIGHTS: 5
● 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.
● HALF-BOARD OPTION: $100 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.
● PAX: 10
● 2025 New Year's: 7-night minimum $77,000 for 2-10 guests, must start December 28th or later.
● Embarkation 12PM / Disembarkation 12PM
● TURN AROUNDS: 72-hour turn arounds required - inquire for 24/48-hour turns
● The All Inclusive Rate includes:
Meals & Beverages onboard
Fuel
Mooring fees
Private Yacht & Service of the crew (captain, chef/mate, & stew)
Insurance for the yacht and the passengers (civil liability)
Accommodation in private air-conditioned queen cabins each with an en-suite bathroom all with bedding, towels, and beach towels
● The All Inclusive rate does not include:
Special provisioning requests (inquire for further details)
Cancellation insurance and private insurance
Airport transfers to/from yacht base
Personal Expenses
● Tip: It is customary to tip your crew at the end of your charter. The amount you leave is totally at your discretion and should be based on the level of service provided. The suggested gratuity is 15%-25% of the total charter fee.
● CONTRACT SPECIAL CONDITIONS:
The Charter Fee does include the British Virgin Islands (BVI) cruising taxes and permit, BVI National Park permits and BVI customs fees (collectively the "BVI Fees").
Tryst Yacht Charter Locations
Summer Season
Winter Season
Amenities
Specifications
Features
Layout
More Specifications
Diving Yacht offers Rendezvous Diving only
Fishing
Green Initiatives
Water Sports
Crew Information
Captain: Reinhardt Conradie
Meet Captain Reinhardt Conradie
Captain Reinhardt Conradie, a South African national, is a seasoned professional in the yachting industry with a wealth of experience across luxury vessels and charter operations. Since starting his maritime journey in 2018, Reinhardt has accumulated over three years of experience in the Mediterranean and is currently in his fourth season in the Caribbean, mastering diverse cruising grounds and guest preferences. Reinhardt began his career as a tender driver and deckhand aboard prestigious mega yachts such as M/Y SS Delphine (259 ft) and M/Y Zeus (245 ft), where he developed expertise in guest transfers, vessel maintenance, and the art of professional hospitality.
Progressing to roles as Chase Boat Captain and Senior Deckhand on vessels like M/Y Pelorus (377 ft) and M/Y Luna (377 ft), he refined his skills in guest liaison, water sports facilitation, and leading deck teams of up to 14 members. Since 2022, Reinhardt has served as a Term Charter Captain with IYC, commanding catamarans such as S/V Sea Dragon, S/V Bavarian Bliss, and S/V Southern Queen. In this role, he oversees all aspects of charter operations, from passage planning and vessel safety to hosting snorkeling adventures, mixing cocktails, and delivering unforgettable Caribbean escapes. Certified as an IYT Master of Yachts 200GT (Commercially Endorsed) and equipped with MCA ratings, PWC certification, and NAUI Open Water Scuba Diver credentials, Captain Reinhardt brings a strong technical foundation to every voyage. Known for his professionalism, dedication, and warm sense of humor, he excels in making guests feel welcomed and cared for, ensuring each charter is a seamless and memorable experience. Whether navigating the open seas or curating extraordinary guest experiences, Captain Reinhardt is committed to delivering unparalleled adventures for every guest aboard.
Meet Chef Janey Bryant
Janey Bryant is a skilled yacht chef known for her passion for fresh, vibrant cuisine that highlights the best of local ingredients. With over seven years in the yachting industry, she brings creativity, precision, and a deep love for food to every charter aboard Moon Shadow. Her expertise in gourmet cuisine is matched by her talent for tailoring menus to each guest’s preferences, ensuring every dining experience is personalized and unforgettable.
A proud South African, Janey has traveled to some of the world’s most stunning destinations, with the British Virgin Islands holding a special place in her heart. Outside the galley, she enjoys diving and photography—pursuits that deepen her connection to the ocean and continually inspire her culinary creations. From fresh seafood feasts to light, flavorful salads, Janey’s dishes reflect her commitment to vibrant, healthy, and sustainable cuisine.
Certified in food safety, first aid, and yacht service, Janey upholds the highest standards of professionalism, safety, and guest care. Her calm demeanor and ability to thrive in dynamic environments make her a valuable asset to the Moon Shadow crew. Above all, Janey’s dedication to creating memorable experiences shines through—whether she’s preparing meals, diving into local cultures, or capturing the beauty of her surroundings through her lens. Her love for both food and travel truly embodies the spirit of adventure on the high seas.
Meet First Mate Mackenzie Butler
Mackenzie Butler hails from Birmingham, England—the furthest point from the ocean in the UK—but that hasn't stopped him from pursuing a lifelong passion for the water, both above and below the surface.
At just 18 years old, Mackenzie became the youngest scuba diving instructor in the UK. Not long after, he left home to turn teaching and guiding into his full-time career. From the Caribbean to Asia, from abandoned mines to deep wrecks, Mackenzie has explored it all – and his love for diving is matched only by his enthusiasm for sharing the wonders of the underwater world with others.
Sailing is another of Mackenzie’s great passions, and he considers it a true privilege to do it in such a stunning setting. A keen sportsman, Mackenzie enjoys connecting with guests over their favorite teams and sports. He’s also an avid traveler who loves immersing himself in new cultures, and he’s always eager to swap stories about the amazing places he and his guests have experienced.
Mackenzie has called the BVI home for over two years now and has completely fallen in love with the islands – from the food and culture to the rich history and quirky local stories. He looks forward to welcoming you aboard and showing you all the best spots very soon!
Menu
Breakfast
Breakfast Burrito
Mexican-style breakfast, eggs, avocado, cheese, bacon, and salsa packaged in a carefully folded burrito served with a crunchy slaw
Eggs Benedicts
Two poached eggs on canadian bacon or lobster, topped with hollandaise sauce, served on a toasted english muffin
Crepes a la Carte (V)
Delicious, sweet/savory crepes with a selection of toppings from berries & nutella to bacon & cheese
Hummus Toastie (V)
Hummus, arugula, avocado, roasted cherry tomatoes, feta, poached egg & toasted village bread
Mixed Berry Smoothie Bowl (V/GF)
Frozen mixed berry smoothie, topped with nuts, seeds, and berries
Baked Eggs Cups (V)
Baked egg cups topped with whipped feta cheese & sprinkled with salted chives
French Toast
Classic French toast on a ciabatta slice with honey, crispy bacon & a smear of cream cheese
Lunch
Seared Tuna Salad
Seared tuna steak on top of iceberg lettuce, kalamata olives, feta, cucumber, pickled onions, and pepperoncini, drizzled in a Greek vinaigrette
Three Amigo Tacos
A trio of grilled sticky chicken, blackened local fish, and seared steak tacos with pico de gallo, avocado, pickled onion cilantro, and an array of paired sauced with corn chips and queso on the side
Chicken Wings
Crispy chicken wings tossed in a rich homemade Buffalo sauce, with a fresh carrot and celery salad
Gyros (V)
Greek Gyros with chicken/lamb or veg option with hummus, tzatziki, tomato, onion, cucumber, and kalamata
Poke Bowl
Sushi rice, salmon/tuna, cucumber, edamame beans, dressed with spicy mayo & sweet teriyaki sauce
Bangin’ Shrimp Salad
Blackened shrimp tossed in homemade bang bang sauce, iceberg lettuce, spinach, and croutons, dressed with homemade caesar dressing
Chicken, Brie & Cranberry Burger
Grilled chicken with cranberry glaze and brie placed between two fresh, homemade buns with a side of chunky potato wedges
Appetizers & Snacks
Loaded Nachos
Nachos with shredded chicken, sour cream, cilantro, onion, chives, black olives, tomatoes, guacamole, jalapenos, salsa, and three kinds of cheese
Barbeque Pulled Pork Sliders
Three buns filled with sweet barbeque pulled pork, goat cheese, pickles, fresh onion, and chives
Pear, Blue Cheese, Prosciutto
Slice of pear wrapped in prosciutto with a dollop of blue cheese and an arugula leaf
Homemade Chilli Poppers
Baked jalapenos stuffed with cream cheese and coated with panko crumbs
Charcuterie Board
An assortment of cured meats, cheeses, fruits, jams, and crackers
Butter Board
Butter lovingly spread on a board with roasted garlic, honey, chili caramelized onions, cinnamon apple, and cashew topped with micro greens. Served with toasted ciabatta slices
Baked Brie
A wheel of warm, baked brie with cranberry compote served with toasted bruschetta
Caviar Bite
Beluga caviar on melba toast with cream cheese, chives, and fresh dill
Salmon Cream Cheese Phyllo Pastry
Individual phyllo pastry pockets with thinly sliced salmon, cream cheese, dill, and fresh red onions
Dinner
Surf & Turf
Filet mignon & lobster tail with whipped sweet potato pure, roasted asparagus and a red wine jus
Seared Scallops
Giant pan-seared scallops in parsley, shallot, and pine nut compound butter on top of nutmeg/cauliflower rice
Stuffed Portobello Burger (V/GF)
Quinoa and vegetable stuffed portobello mushroom between two brioche buns, drizzled with a citrus vinaigrette
Prosciutto and Peach Flatbread
A crispy flatbread with prosciutto, arugula, and caramelized peaches, drizzled with a white balsamic vinaigrette
Fish & Chips
Pistachio-crusted Mahi Mahi is served with crispy sweet potato fries accompanied by sauteed broccoli and a citrus salad
Spicy Ramen
Ramen noodles dressed in a spicy broth accompanied by blackened shrimp, a soft-boiled egg, kimchi, chives, and crunchy onion flakes
Summer Spinach Salad with Goat Cheese (V/GF)
Baby spinach, strawberries, and purple basil served with warm goat cheese sphere encrusted in toasted almond dust, plum tomatoes, golden apple, dried cranberries, and candied pecans. Finished in a pear vinegar & Greek yogurt dressing
Dessert
Peppermint Crisp Tart
Individual dessert tumblers with layers of peppermint cream/caramel and biscuit topped with peppermint chocolate flakes
Deconstructed Oreo Cheesecake
Oreo crumble with a delicate serving of cheesecake
Nutella Ice Cream
Decadent homemade Nutella ice cream with chocolate wafers
Strawberries & Meringue Parfait
Strawberries & mixed berries on top of whipped cream delicately placed on homemade swoops of meringue
Loaded Bailies Milkshake
Homemade Bailies, double thick milkshake with a chocolate straw
Apple Cobbler
Warm, baked apples topped with a heart-warming brown sugar pie crust. Served with vanilla ice cream
Avocado Chocolate Mousse (V/GF)
The best vegan chocolate mousse you have ever tasted. Smooth chocolate mousse made with rich dark Lindt chocolate and local creamy avocado topped with lightly sweetened whipped cream
V- Vegan/Vegetarian option available
GF- Gluten free option available
Gallery
