VALENTINE Yacht Charter
Yacht Description
VALENTINE yacht is a 60.00 ft long sailboat catamaran and spends the summer season in Caribbean Virgin Islands (BVI) and winter season in Caribbean Virgin Islands (BVI). It was built by Sunreef Yachts in 2021. The yacht layout features 4 cabins and accommodates 8 guests. The cabin arrangement is following: 4 queen cabins.
The sailboat features 2 x 150 HP Volvo engines and a generator.
Cabin Breakdown
VALENTINE Yacht Details
Length
Guests
Cabins
Crew
Built by
Weekly price low-high season
Cruising Speed
Max. Speed
VALENTINE 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 |
Summer 2024 | $46,000 | $47,000 | $48,000 | $49,000 | $50,000 | $51,000 | $52,000 | $0 | $0 | $0 | $0 |
Winter 2024 to 2025 | $46,000 | $47,000 | $48,000 | $49,000 | $50,000 | $51,000 | $52,000 | $0 | $0 | $0 | $0 |
Summer 2025 | $46,000 | $47,000 | $48,000 | $49,000 | $50,000 | $51,000 | $52,000 | $0 | $0 | $0 | $0 |
VALENTINE yacht charter price
# of charter days
Base Price
APA (deposit for provisioning, fuel, docking fees, etc)
Total
Note
14 day charter
91,400
to
104,000
18,280 to
31,200
109,680 to 135,200
Discounts outside the main season are common.
7 day charter
45,700
to
52,000
9,140 to
15,600
54,840 to 67,600
Standard charter rate, base for all calculations.
3 day charter
22,850
to
26,000
4,570 to
7,800
27,420 to 33,800
The usual formula is the 7 day charter rate divided by 6, times the number of days (3).
Boat policy might differ.
45,700 / 6 * 3 days = 22,850
1 day charter
7,617
to
10,400
1,523 to
2,600
9,140 to 13,000
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.
# of charter days | Base Price | APA (deposit for provisioning, fuel, docking fees, etc) | Total | Note | |
---|---|---|---|---|---|
14 day charter | 91,400 to 104,000 | 18,280 to 31,200 | 109,680 to 135,200 | Discounts outside the main season are common. | |
7 day charter | 45,700 to 52,000 | 9,140 to 15,600 | 54,840 to 67,600 | Standard charter rate, base for all calculations. | |
3 day charter | 22,850 to 26,000 | 4,570 to 7,800 | 27,420 to 33,800 | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 45,700 / 6 * 3 days = 22,850 | |
1 day charter | 7,617 to 10,400 | 1,523 to 2,600 | 9,140 to 13,000 | 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: 45,700
High season rate: 52,000
Pick Up/Drop Off: Tortola
Yacht: BVI-Based
Crew: Annual Work Permits
BVI Customs & Cruising Permit Fees: Included
MINIMUM NIGHTS: 5, Inquire for less.
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: Available for half of the daily rate. Includes boarding after 4pm, snacks, welcome cocktails & continental breakfast. Dinner ashore is additional. Select option upon booking. EXCLUDES: Christmas and New Year's weeks. No commission on sleep aboard.
24/25 HOLIDAYS:
CHRISTMAS/NEW YEARS: 7 night minimum. Full-Board Option Only. Must have a 48 hour turn between Christmas and New Year's Charters
CHRISTMAS: 1-8 guests @$59,000
NEW YEARS: 1-8 guests @ $64,000
Pick Up/Drop Off: Tortola
Yacht: BVI-Based
Crew: Annual Work Permits
BVI Customs & Cruising Permit Fees: Included
MINIMUM NIGHTS: 5, Inquire for less.
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: Available for half of the daily rate. Includes boarding after 4pm, snacks, welcome cocktails & continental breakfast. Dinner ashore is additional. Select option upon booking. EXCLUDES: Christmas and New Year's weeks. No on sleep aboard.
24/25 HOLIDAYS:
CHRISTMAS/NEW YEARS: 7 night minimum. Full-Board Option Only. Must have a 48 hour turn between Christmas and New Year's Charters
CHRISTMAS: 1-8 guests @$59,000
NEW YEARS: 1-8 guests @ $64,000
Price Terms
InclusiveAmenities
Specifications
Features
More Specifications
Diving Yacht offers Rendezvous Diving only
Fishing
Green Initiatives
Water Sports
Other Entertainment
Yacht offers rendezvous fishing charters.
Yacht offers rendezvous E-foil lessons and rental, USVI only
Crew Information
Captain: Stephen Powell
Capt. Stephen Powell
Captain Stephen Powell grew up sailing in Newport Beach, California. "My brother and I would spend the summer sailing in Newport Harbor, like a modern version of Tom Sawyer and Huckleberry Finn. My entire family were lifeguards, sailors, scuba divers, pilots, and general Bon Vivants", he said.
After graduating from the University of Southern California, Stephen traveled down to South Africa, to race and deliver sailboats, where he earned his Yachtmaster Ocean certification. Captain Stephen has sailed in all of the great oceans of the world and has logged in excess of 50,000 miles offshore, including two trans-Atlantic crossings and two Indian Ocean passages.
He holds a USCG 200 ton Master license and is also a PADI Divemaster and a private pilot. In 2017 he purchased his very own 41' sloop in Palma de Mallorca, which he sailed across the Atlantic, through the Caribbean, and up the east coast of the USA. As a result of his extensive travels, Captain Stephen speaks fluent Spanish and can generally get by in a couple other languages as well. He will keep you entertained with tales of the high seas and even teach you a few sailing knots if you so choose.
Chef Celia “CC” Corbin
Chef and First Mate Celia, who goes by the nickname “CC”, was born and raised most of her life near the ocean in Southern California. It wasn’t until 2015 that CC gave up her corporate career as a Meeting & Event Planner and started traveling the world spending three of those months sailing across the South Pacific on a Lagoon 450. Traveling brought CC to earning her PADI Dive Instructor certification which then led her into the superyacht and luxury liveaboard industry where she worked in a variety of roles - one of them more recently being a chef cooking for 25 guests and crew combined in the Bahamas and Turks & Caicos.
After nearly 7 years working in the yachting industry, she’s now able to combine her passion for the ocean and focus on her creativity skills preparing modern fare cuisine. When CC is not on charter, you’ll likely find her traversing through mountains and enjoying the culinary delights of the country she’s in or continuing her education working toward her sommelier certification and yoga teacher training.
We’re pleased to have Celia onboard with her shared passion for the ocean and enthusiasm for food.
Stephen & Celia have crewed on the same vessel together for three seasons and are very much looking forward to their 4th season as professional crew on Valentine, delivering excellent service and guest experiences to discrete clientele. They both share their shared passion for the ocean with their guests, Celia with her Pan Pacific cuisine and Stephen by identifying sea life and their habitat on snorkeling excursions. Both are excellent divers, and have experienced some of the world’s best dive sites from Komodo, Indonesia, to the Seychelles, French Polynesia, and the Caribbean.
Stephen and Celia tailor each charter to the unique desires of each family. Some may choose an active charter that includes hiking, diving, wake boarding, and snorkeling, while others may be happy with a cold Caribbean cocktail and a good book. During diving expeditions Stephen & Celia find wild life to enhance the guests experience, and snap picture with a Go Pro so the clients have photographs to go along with their memories. On many occasions, they have organized boat concerts with local three piece bands, or steel pan players, that play on the aft deck while the guests float in the warm sea enjoying the music and a cold beer. The concerts have been a huge hit with guests for birthday’s, and other special occasions. Stephen particularly enjoys after dinner games with families, especially teens and children that need a good alternative form of entertainment to distract them from their Iphones.
While sailing from place to place Stephen will entertain guests with tales of ship wrecks, or the golden age of piracy, or history about the local islands. Celia loves to share her passion for food with clients, especially foodies and those who love the nuances in her amazing dishes. Previous guests frequently comment on how much value the crew adds to the charter experience, and their client reviews are universally outstanding.
Stewardess Amber King
Born and raised in Texas, Amber embodies southern hospitality. Her passion for the ocean began off the coast of Corpus Christi. After working as a full-time beautician for several years, she pursued further studies in Massage Therapy. Her love for connecting with others and her excitement for travel propelled her into a successful yachting career. With years of experience as a stewardess in the Great Exumas Islands and as a snorkeling guide in the Caribbean, Amber excels in providing exceptional guest services tailored to your personal preferences. From creative table designs, delicious cocktails to beautician and massage services, she has you covered.
Menu
SAMPLE MENU
Daily breakfast includes local fruits, eggs, tea and coffee
Saturday
Breakfast
Avocado stacked on sourdough toast with arugula, poached eggs,
micro greens, pickled onions, cojita cheese, and fresh oregano with
a side of streaky bacon
Lunch Marinated ahi served on top furikaki sushi rice, wakame salad, avocado, edamame, mango, and watermelon radishes topped with sesame seeds and chef-made lava sauce
Appetizer
Coconut and lime scallop crudo served with plantain chips
Dinner
Pork tenderloin with apple cider reduction over sweet potato puree,
sauteed bok choy, and pomegranate seeds
Dessert
Cheesecake with a berry compote
Sunday
Breakfast
Spinach and feta crepes with andouille sausage
Lunch
Buratta salad with proscuitto, arugula, truffles, tamarind glaze,
and balsamic pearls
Appetizer Manchego-crusted BBQ pork quesadillas
Dinner
Pan-seared duck breast served with sauteed haricot verts,
thyme-roasted fingerling potatoes and velvety-citrus rosemary
sauce
Dessert
Soggy Dollar Tiramisu
Monday
Breakfast
Caribbean rum brioche toast with nutmeg maple syrup and breakfast
sausage
Lunch
Chilled green tea soba noodles, massaged kale, cherry tomatoes,
avocado, microgreens, sunflower seeds, and honey ginger soy
dressing. Served with crispy salmon skin
Appetizer
Parisian gnocchi bites with duck confit
Dinner
Herb-crusted rack of lamb served with creamy sun-dried tomato
polenta, balsamic-glazed Brussels sprouts, and topped with mint
chimichurri
Dessert
Chocolate guava cake covered in coconut ganache
Tuesday
Breakfast
Quiche or frittata with chef choice of meats and vegetables with
parfaits on the side
Lunch
Sous vide herb-marinated chicken served with Mykonos salad, orzo
pasta, tzatziki, and dolmades
Appetizer
Cheese and charcuterie board
Dinner
Pan-seared chilean sea bass on top of purple mashed potato, shaved
asparagus, mango-papaya salsa, and shallot beurre blanc
Dessert
Key lime pie with passion fruit whip
Wednesday
Breakfast Crab Benedict on top of butter-toasted sourdough muffin, wilted greens, and homemade zesty hollandaise sauce
Lunch
Korean-spiced and 24-hour marinated beef tender- loin bulgogi meat
served on top of short grain brown rice and kimchi
Appetizer Caviar wonton tacos
Dinner
Reverse seared beef tenderloin topped with red wine jus, king
oyster mushrooms, parsnip puree and crisps
Dessert
White chocolate and coconut creme brûlée
Thursday
Breakfast
Hawaiian-style macadamia nut and banana-rum compote pancakes dusted
with powdered sugar and served with streaky bacon
Lunch
Baked then charred branzino with ancient grains, and smoked
eggplant
Appetizer Mezze Platter
Dinner Bordeaux-braised beef short rib ragu deli- cately folded in pappardelle, parsley, and fresh shaved parmesan
Dessert
Mud pie topped with hot fudge and toasted hazel- nuts
Friday
Breakfast
2-egg omelette stuffed with shitake mushrooms, prosciutto, truffle
cheddar cheese and buttery mushroom jus over a bed of lightly
dressed salad greens
Lunch
Crispy goat cheese salad with toasted hazelnuts, confit tomatoes,
and a honey rosemary dressing
Appetizer Lamb and feta balls
Dinner
Baked mahi topped with romesco sauce over cous- cous and
broccolini
Dessert
Nutmeg custard tart with fresh strawberries, basil candy, and lime
sugar
SHIP'S BAR
Gin:
Bomay or Tanqueray
Vodka: Tito’s
Whiskey: Jack Daniels or Bullet
Rum: Bacardi, Myers or Goslings
Tequila: Don Julio, Cassimigos or Jose Cuervos
Liqueur: Aperol, Kalhua, Baileys, Rum Chata, Peach Schnapps, Triple
Sec, Vermouth, Campari, Amaretto
Red/White Wine : Pinot Noir, Cabernet, Red Blend, Dry Roses, Pinot Grigio, Chardonnay, Sauv Blanc, Prosecco
Champagne: La Marca Prosecco
Beers: ST. John Brewer's, Leatherback Brewery, Corona
Reviews
We have all had the most AMAZING experience and have never felt so spoiled with kindness and generosity of heart and spirit! We have made the best memories, laughed together and made heart imprints that will last forever!
The VALENTINE and you are our pot at the end of that double/double rainbow we experienced enjoying our last cup of coffee and conversation together. We sincerely hope our friendship born over the last week does not end here and that we see you again on “heaven on earth”, either South or Northbound in the not too distant future.
Wishing you all the very best with every new adventure.
The Parkers & Snows
I loved it so much the sights were so cool and saw really nice animals.
But the crew was the best.
CC = always working so hard to make a really nice meal, also always smiling.
Kelly = so selfless always asking if you need something and makes me laugh, always smiling.
Stephen = The BEST Captain and always thinking about us and always super happy/. I’ll miss you.
Love,
Coco
You guys are the nicest people I’ve ever met. I will miss you.
Kayla ❤️ ❤️ ❤️
Don
Things we did:
Hiking 2x
E-Foil 2x
Kitesurfing 5x
Swimming 2x
Diving 2x
Wakeboarding 1x
Hopefully, we'll see each other somewhere in the world again ❤️
Luisa, Alicia, Erich Annie, Uli
-Uli, Annie, Luisa, Alicia, Erich
Very grateful,
Luisa, Alicia, Erich
Love, The Shows, Corings, Hebners & Codeys
All our best,
Olmsteds, Brooks, Quicks, & Berchilds
Where to begin? You two lovely humans helped to create some amazing core memories for our family. We will be forever grateful for the seamless way in which we slipped into the world of 3 Sisters. Johnny, Teagan, Claire, and I will cherish the magical experience of sailing, exploring, snorkeling, laughing, eating, and drinking and then laughing some more. Kudos to the expert guidance, exceptional meals, fun, and friendship. Gordon & Caitlin, you are both truly talented in every way!
We had much to celebrate and can't imagine a better way to toast our new chapters - to open our stories & reconnect again some day. The McKitticks
Love & hugs,
Johnny, Sara, Teagan & Claire
The Esperanza is a beautiful yacht and we were honored to have spent 3 wonderful days at sea. We could not have asked for a kinder crew. You both are so kind, thoughtful and caring.
Thank you for the incredible, wonderful memories- we will never forget this trip of a life time!
My favorite was the beautiful beaches! C.C. prepared the most amazing food- best chef ever!
We survived four days with two adults and five teenagers and are already planning out next trip with Stephen and C.C.! Sad to leave this beautiful place.
Absolutely awesome!
on our week long adventure celebrating the life of our dear friend, we felt every ripple of his spirit egging us on to adventure and mischief! He was with us in rainbows, spotted eagle rays, sea turtles and nearly every fish on the card. Not to mention, dice games and shots, wrestling not the lily pad and rum punches in hand on the beach reminiscing on the good times.
BLOWN AWAY by every single meal chef CiCi and all of Captain Stephen's stories.
Heaven on earth.
See you guys next year!
Thank you Stephen and CC for all you did aboard Esperanza to make it the most memorable week! It was just perfection! Food and EVERYTHING was just so delicious and amazing!
CC, you have set a new standard by which all other culinary experiences will be judged. We are so grateful for you both, thank you, thank you, thank you.
The food - OMG ! So much and all so GOOD! The surf and turf was a fan favorite and so were the yummy lunch pastas and wraps. Every meal was creative and cooked perfectly! I've never sen my kids each so much :)
We truly appreciate your kindness and hospitality and wish you both the very best in the future!
A few of our favorites were diving the scuttled Willy T, walking and swimming The Baths, the Rum bar, scooters and dancing at Potters to name a few.
The best part not only spending time with old friends and making new ones but ere our fund quotes of the trip.....
Overall this trip was unforgettable.
We had an amazing crew and know that we are secretly the best guests of the season :) Thank you for the memories to last a lifetime!
Gallery
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