Type | Cat |
Builder | Bali Catamarans |
Year Built | 2023 |
Size: | 54.00 Ft |
Beam: | 29 |
Draft: | 5 |
Max Guests: | 8 |
Number of Crew: | 2 |
Speed: | Cruise Speed 8, Max Speed 10 |
Winter Area: | Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
Summer Area: | Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
Type | Builder | Year Built | Size | Beam | Draft |
---|---|---|---|---|---|
Cat | Bali Catamarans | 2023 | 54.00 Ft | 29 | 5 |
Refit |
---|
- |
# Crew | # Cabins | Cabins |
---|---|---|
2 | 4 | 0 King's & 4 Queen's |
Summer Area | Winter Area |
---|---|
Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) | Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
Accommodation Description: 4 Queens. Crew sleep in Twin Cabin
Cabins: | 4 |
Queen(s): | 4 |
Showers: | 5 |
Wash Basins: | 4 |
Heads: | 4 |
Electric Heads: | 4 |
Helipad: | No |
Jacuzzi: | No |
A/C: | Full |
Sun Awning: | No |
Hammock: | No |
Deck Shower: | Yes |
Bimini: | No |
Hair Dryer: | Yes |
Num Hatch: | Yes |
Cruise Speed: | 8 |
Max Speed: | 10 |
Generator: | Yes |
Inverter: | Yes |
Voltages: | 110v |
Water Maker: | Yes |
Ice Maker: | Yes |
Special Diets: | Inq |
Kosher Diets: | Inq |
Bbq: | No |
Gay Charters: | Inq |
Nude Charters: | Inq |
Guest Smoke: | Not onboard |
Crew Smoke: | Inq |
Crew Pets: | No |
Guest Pet: | Yes |
Children Allowed: | Yes |
Captain Name: | Johnny Rorech |
Nationality : | |
Number of Crew: | 2 |
Capt. Jonny Rorech
Born and raised on the Atlantic seaboard of the US, Capt. Johnny has always had a fascination with sailing, pirates, and all things nautical. His dream of sailing grew out of seeing his uncle skipper a boat for over 30 years in the Bahamas and Virgin Islands. The fond memories of his Uncle always returning on home on his motorcycle, with a deep dan and a different bohemian blonds on his arm, inspired Johnny to take up sailing professionally. As a long-time nomadic filmmaker and underwater astronaut, Capt. J. Blue has spent the last 7 years working and traveling around South East Asia, immersing himself in new cultures and always ready to try new things. Formerly, an entrepreneur, Capt. Johnny Blue has now ventured into the deep blue unknown, traveling where the wind takes him and seeking new adventures on the horizon.
Cutting his teeth in the sailing industry, while living and working in Phuket, Thailand, Johnny instructed others on this passion, while simultaneously running charters on various catamarans and monohulls, in the beautiful and breathtaking Phang Gna Bay in the Andaman Sea. After 3 year working in Phuket as a captain in Phuket, Johnny decided to take a stint in the Mediterranean, captaining a 49’ sailboat throughout the quintessentially Greek islands of the Dodecanese. Following a season there, Johnny delivered a Bali 5.4 across the Atlantic during peak hurricane season, before coming to the Caribbean to work for a company is the USVI’s. This is now his 2nd season in the Virgins Islands, and he is looking forward to many more to come. He continues to be passionate about teaching sailing to anyone that wants to learn and documenting the wonders of traveling through his educational YouTube travel channel.
Chef/First Mate Daryl Hanna
Daryl was born in Ohio and raised in South Carolina. He moved to the Virgin Islands at the young age of 23 and has been a resident for almost 20 years now. He made his way through high school and university working in various restaurants in the Palmetto state.
Upon moving to the Island of St. Croix, Daryl made a full time career as a chef including tenor as Executive Chef of Savant, a consistent top 10 restaurant in the Caribbean where many famous celebrities frequent and even the current POTUS loves to dine from time to time while on vacation with his family. With his time as Executive Chef of Savant he received many accolades:
2017 USA Today Top 10 Restaurants in the Caribbean
2017 Pacific Tribune Exploring Paradise without a Passport
2018 Carib Journal 10 Hottest Tables in the Caribbean
His cooking style can best be described as a fusion between French, Asian and Caribbean cuisine with a little touch of down home Southern
Cooking. It was also at this time Daryl continued his passion for sailing. He has owned multiple sailboats over the years, cruising the Caribbean and traveling the world during the Caribbean hurricane season yearly. Daryl currently holds a USCG 100 ton masters license and many other safety certifications such as Advanced Fire Fighting and Medical Care Provider. An avid fisherman, Daryl loves trolling with a couple of lines out to see what fresh catch he can bring in for guests and whip up some fresh tuna poke or mahi ceviche. He looks forward to helping guests continue to fulfill their dream sailing vacation in the extraordinarily beautiful waters of the Virgin Islands with full bellies, smiling faces and happy hearts!!!
Dinghy: | 3.9m Highfield 390 rib |
Dinghy Hp: | 50HP Honda |
Dinghy Pax: | 7 |
Adult Wskis: | No |
Kids Skis: | No |
Jet Skis: | No |
Wave Run: | No |
Knee Board: | No |
Wind Surf: | No |
Gear Snorkel: | Yes |
Tube: | Yes |
Scurfer: | No |
Wake Board: | No |
Float Mats: | Yes |
Swim Platform: | No |
Boarding Ladder: | Stern Sugar Scoops |
Dinghy Sailing: | No |
Games Beach: | Yes |
Fishing Gear: | Yes |
Fish Gear Type: | Trolling and Casting |
Num Fish Rods: | 2 |
Under Water Cam: | No |
Other Toys: | (1) Subwing Tow raft to be pulled by dinghy (2) SUP / paddle boards (2) 1-person Kayaks Floats and noodles. |
Scuba: | Yacht offers Rendezvous Diving only |
License Info: | - |
Compressor: | Not Onboard |
Num Dive Tanks: | 0 |
Num Bcs: | 0 |
Num Regs: | 0 |
Num Weights: | 0 |
Num Divers: | 0 |
Num Night Dives: | 0 |
Num Dive Lights: | 0 |
Vcr Dvd: | No |
Num Dvd: | No |
Num Cds: | Yes |
Board Games: | Yes |
Num Books: | No |
Num Dine In: | 10 |
High Rate | $35,000 per Week |
Low Rate | $31,700 per Week |
Rates are : | Inclusive |
2024/2025 SEASON: Yacht plans to be BVI-Based with crew holding permanent annual work permits.
Cruising Grounds: British Virgin Islands & U.S. Virgin Islands
Pick Up/Drop Off: Tortola preferred, inquire about other options
Yacht: Foreign Based/Foreign Flagged
Crew: Temporary 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.
HALF-BOARD OPTION:
Includes 7 breakfasts, 4 lunches & 3 dinners, happy hour canapes, standard ships bar and snacks. Other meals ashore at client expense.
2@$31,700 | 3@$32,050 | 4@$32,400 | 5@$32,750 | 6@$33,100 | 7@$33,450 | 8@$33,800
LOCAL FARE OPTION: Includes 7 breakfasts, 5 lunches & 6 dinners, happy hour canapes, standard ships bar and snacks. Other meals ashore at client expense.
2@$31,850 | 3@$32,275 | 4@$32,700 | 5@$33,125 | 6@$33,550 | 7@$33,975 | 8@$34,400
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
CHRISTMAS: Already Booked.
NEW YEARS: 1-8 pax $45,000
**SEE BROKER NOTES FOR MORE INFORMATION - WAIVER REQUIRED IN ADDITION TO CONTRACT**
Copy link below & paste into browser to submit waiver:
https://bit.ly/cyawaiver
Summer Base Port: Virgin Islands
Summer Operating Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Winter Base Port: Virgin Islands
Winter Operating Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
DAY BREAK
Eggs Benedict
Croissants with Bacon, Egg and Chedddar
Açaí Smoothie Bowl
Pancakes with Chorizo and Maple Syrup
Breakfast Quesadillas and Burtitos
Sausage, Pepper and Onion Cast Iron Smoked Gouda Frittata
Toasted Bagels with Smoked Salmon, Capers and Cream Cheese
MIDDAY
Yellow Fin Tuna Poke Bowl
Peruvian Mahi Mahi Ceviche
French Dip Baguette Sandwich with Truffle Parmesan French Fries
Grilled Sweet and Spicy Chicken Wings
Chicken Caesar Salad
Local Arugula Salad with Roasted Beets, Peppered Goat Cheese and Candied Walnuts
HORS D'OEUVRES
Bonzai Burger-Tuna Poke, Wakame, Wasabi Aioli on Fried Wonton Chips
Smoked Bacon and Sundried Tomato Bruschetta
Pan Fried Gnocchi with Romesco and Shaved Parmesan
Ground Pork and Chèvre Ravioli
Mahi/Wahoo Ceviche
Conch Critters with Chipotle-Lime Aioli
MAIN
Braised Beef Shortribs with Horseraddish Whipped Potatoes and Asparagus
Pan Roasted Rack of Lamb with Gnocchi, Toasted Walnut Pesto and Pomadoro Sauce
Duck Two Ways: Seared Breast and Confit of Leg with Black Cherry Pan Jus
Blackened Mahi or Wahoo with Chimichurri, Saffron Risotto and a Lemon Thyme Butter
Seared Yellow Fin Tuna with White Miso-Honey Broth and Herb Vegetable Rice Noodles
Lazy Lobster with Toasted Coconut Jasmine Rice and Grilled Broccolini
Grilled Chicken Thigh Tikki Butter Masala with Chickpeas, Carrots, Russet Potato Hash and Fresh Herbs
DESSERT
Key Lime Pie
Frozen Peanut Butter Pie
NY Style Cheesecake with Mixed Berry Compote
Chocolate Mousse
Carrot Cake
Brownies and Ice Cream
Chocolate Lava Cake
Plain or Chocolate Rum Cake
Frozen Toasted Coconut Pecan Pie
SHIP'S BAR
Vodka: Tito's
Rum: Cruzan (3-4 Flavors, a Dark, and a Light)
Bourbon: Bulleit
Gin: Bombay Sapphire
Tequila: Milagro
Champagne: La Marca Prosecco
Red/White Wine ($12-$15 bottles typically): Josh, 19 Crimes, Apothic, Matua, Dark Horse, Oyster Bay
Cordials: Grand Marnier, Espresso Vodka, Amaretto. Frangelica
Beers: ST. John Brewer's, Leatherback Brewery, Corona