DRAGONFLY Yacht Charter
Yacht Description
DRAGONFLY yacht is a 62.00 ft long sailboat catamaran and spends the summer season in Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (BVI) and winter season in Caribbean Leewards, Caribbean Virgin Islands (BVI). It was built by Lagoon in 2019. The yacht layout features 4 cabins and accommodates 8 guests. The cabin arrangement is following: 4 queen cabins.
The sailboat features 2x 150hp Volvo Penta D3-150 Engines engines and a generator.
Accommodation
Cabin Breakdown
DRAGONFLY Yacht Details
Length
Guests
Cabins
Crew
Built by
Weekly price low-high season
Cruising Speed
Max. Speed
DRAGONFLY 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 | $42,000 | $43,000 | $43,000 | $44,000 | $44,000 | $45,000 | $45,000 | $0 | $0 | $0 | $0 |
Summer 2024 | $42,000 | $43,000 | $43,000 | $44,000 | $44,000 | $45,000 | $45,000 | $0 | $0 | $0 | $0 |
Winter 2024 to 2025 | $42,000 | $43,000 | $43,000 | $44,000 | $44,000 | $45,000 | $45,000 | $0 | $0 | $0 | $0 |
DRAGONFLY yacht charter price
# of charter days
Base Price
APA (deposit for provisioning, fuel, docking fees, etc)
Total
Note
14 day charter
84,000
to
90,000
16,800 to
27,000
100,800 to 117,000
Discounts outside the main season are common.
7 day charter
42,000
to
45,000
8,400 to
13,500
50,400 to 58,500
Standard charter rate, base for all calculations.
3 day charter
21,000
to
22,500
4,200 to
6,750
25,200 to 29,250
The usual formula is the 7 day charter rate divided by 6, times the number of days (3).
Boat policy might differ.
42,000 / 6 * 3 days = 21,000
1 day charter
7,000
to
9,000
1,400 to
2,250
8,400 to 11,250
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 | 84,000 to 90,000 | 16,800 to 27,000 | 100,800 to 117,000 | Discounts outside the main season are common. | |
7 day charter | 42,000 to 45,000 | 8,400 to 13,500 | 50,400 to 58,500 | Standard charter rate, base for all calculations. | |
3 day charter | 21,000 to 22,500 | 4,200 to 6,750 | 25,200 to 29,250 | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 42,000 / 6 * 3 days = 21,000 | |
1 day charter | 7,000 to 9,000 | 1,400 to 2,250 | 8,400 to 11,250 | 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: 42,000
High season rate: 45,000
5 NIGHT MINIMUM
BVI based
LESS THAN 7 NIGHT CHARTERS: For 6 nights divide by 7N X 6N. For less than 6 nights, divide by 6N X number of nights.
XMAS/NEW YEAR’S: 7 nights over Christmas $51,000 and New Year’s flat rate $53,000 for 2-8 guests. New Year’s charters must start December 28th or later.
Permits and cruising fees are included in the BVI ONLY. Other locations fees will be extra if applicable.
A 48 hour turn is required between charters.
Additional Rates:
HALF-BOARD RATES: Discount of $150 per person
Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches and 4 dinners ashore at client expense.
LOCAL FARE MEAL PLAN: Discount of $75 per person
Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
SLEEPABOARD RATE: Half of the daily rate.
Includes boarding at 4pm or later with welcome cocktail. Client takes dinner on shore at client expense. Includes continental breakfast the next morning and depart at 12noon unless otherwise agreed upon with Captain.
Crew are fully vaccinated.
5 NIGHT MINIMUM
BVI based
LESS THAN 7 NIGHT CHARTERS: For 6 nights divide by 7N X 6N. For less than 6 nights, divide by 6N X number of nights.
XMAS/NEW YEAR’S: 7 nights over Christmas $51,000 and New Year’s flat rate $53,000 for 2-8 guests. New Year’s charters must start December 28th or later.
Permits and cruising fees are included in the BVI ONLY. Other locations fees will be extra if applicable.
A 48 hour turn is required between charters.
Additional Rates:
HALF-BOARD RATES: Discount of $150 per person
Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches and 4 dinners ashore at client expense.
LOCAL FARE MEAL PLAN: Discount of $75 per person
Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
SLEEPABOARD RATE: Half of the daily rate.
Includes boarding at 4pm or later with welcome cocktail. Client takes dinner on shore at client expense. Includes continental breakfast the next morning and depart at 12noon unless otherwise agreed upon with Captain.
Crew are fully vaccinated.
Price Terms
InclusiveDRAGONFLY Yacht Charter Locations
Summer Season
Winter Season
Amenities
Specifications
Features
More Specifications
Diving Yacht offers Rendezvous Diving only
Fishing
Green Initiatives
Water Sports
Other Entertainment
Yoga Mats and Hand Weights
Crew
Crew Information
Captain: David Scallan
Captain Dave Scallan grew up by the water in a small, coastal town in South East Ireland. Water safety and yachting are in his blood. Dave’s dad ran a water rescue operation and his parents pushed him to sail as a young boy. Growing up he raced dinghies, sailed in regattas and spent as much time on the water as he could. During his university years, Dave earned his degree as a mechanical engineer while simultaneously becoming a senior instructor through the Irish Sailing Association.
Dave then went on to instruct sailing in more than four different yacht clubs in Ireland. After his time in Ireland, he developed a strong desire to travel and live internationally. He took a position at the Southern Yacht Club in New Orleans as a sailing director. After his time in the states, Dave decided to combine his love of the water with his engineering background and worked on super yachts in Spain, Italy and Greece.
Dave became a delivery captain in France where he completed four Atlantic crossings. After working as a delivery captain in France, he found himself in the Caribbean, where he has been based for 5 years while spending the last season in the Exumas, in the Bahamas.
Dave has more than 40,000 miles as a captain alone. He attributes his long maritime resume to his sense of humor, ability to whip up a drink and a good time. His goal is to take each day and make the most of it, both on and off charter. His larger than life personality, combined with his experience make him a fun, passionate captain. In his spare time, he wakeboards, kite boards, skis (on both liquid and frozen water), keeps up with his favorite rugby teams, and scuba dives.
Chef Valentina Saenz de Regadera was born and raised in the coastal city of Viña del Mar - Chile, by a Chilean mother and Argentinean father, she grew up in a house that blends the culinary traditions inherited by her European great grandparents with the Latin American flavors. From a very young age, she started cooking but it wasn’t until after graduating college that she decided to pursue her passion for cooking, moving to Argentina, where she went to culinary school in Buenos Aires. Her career would take her to work and live in countries such as Australia, Germany and Canada, visiting over 32 countries in the last 7 years. Extremely passionate about food and hospitality, she aims to give the best customer service with an eye for personal detail, paying tribute to that mix of flavors and sea side feel she grew up in.
Over the years she has worked in various kitchens, from trendy bars, to hip cafes, bistros in the mountains to high end restaurants in multicultural cities, constantly learning new flavors and techniques. She has a great sense of adventure, loves to dive, travel, sail and enjoy the outdoors and through her dishes you will travel alongside her memories, tasting the food from around the globe, with a Latin American twist.
Dave and Valentina look forward to showing you a wonderful time on board Dragonfly!
3rd Crew member is a USCG Licensed captain
Menu
SAMPLE MENU
BREAKFAST OPTIONS
All breakfast have selection of breads, fresh fruit platters, juice, coffee, tea and milk.
1) Caribbean shakshuka: Caribbean seasoned tomato stew, eggs, fried plantains, fresh avocado and cilantro, served on cast iron skillets.
2) Stuffed french toast: Brie and guava stuffed french toast, on brioche bread. Caramelized figs and fresh fruits.
3) Avocado toast: Smashed avocado over grilled pan seared sourdough bread, your choice of eggs and a side of arugula, corn and feta salad with a lime and mint dressing.
4) Fluffy banana pancakes: Served with glazed pineapples, passion fruit coulis and a coconut salted caramel drizzle.
5) Island Benny: Braised pork shoulder over johny cakes, cayenne hollandaise and roasted pepper salsa.
6) Potato and oaxaca cheese galette: served with pulled jerk chicken, sunny side eggs and julienne spring onions.
7) Plantain fritatta: served with a fresh herloom tomato and basil salad.
LUNCH
1) Shrimp ceviche with fresh mango and passion fruit leche de tigre.
2) Chilled glass noodle Laksa served with tropical slaw and citrus segments.
3) Grilled lobster with spicy pineapple salsa and garden salad.
4) Crab “chupe”: Chilean crab casserole with a bread and coconut cream base, chili, cilantro and Parmesan gratin.
5) Roasted pork with Caribbean rub, citrus papaya slaw and sweet potato chips.
6) Rock salt cooked chicken, pan seared asparagus and cilantro pesto barley salad.
7) Grilled catch of the day
(whole fish), jazmin rice, tropical slaw and coconut, lime, ginger
sauce.
DINNER
1) Caribbean curry style goat ossobuco, fungi and roasted baby root veggies.
2) Pan roasted chicken Maryland, braised greens, lime ginger pan juices and plantain garnish.
3) Beef tenderloin, red wine sauce, carrot puree and potato tarragon gratin.
4) Pan seared catch of the day, celeriac puree, braised leaks and confit tomatoes.
5) Beetroot risotto with balsamic glazed beetroots, goat cheese, toasted walnuts and arugula.
6) Umami marinate cauliflower florets with dahl style lentils, chipotle date puree and roasted cherry tomatoes.
7) Olive oil poached hake with truffle and pinto bean puree, black garlic aioli, fennel and pickled shallots.
EXTRA OPTION Lobster bisque: Butter poached lobster, snow peas and coconut foam.
APPETIZERS
1) Seared scallops served over a pea and chili puree, micro greens and cilantro chimichurri.
2) Mahi mahi tiradito with a sesame ponzu dressing, shaved carrots and ginger garnish.
3) Braised goat tostones with smoked goats cheese, pickled shallots and cilantro.
4) Charcuterie board: Selection of cheese and meat, house pickles, grainy mustard, sweet and salty nuts, dried fruit, fresh fruit and mango cilantro chutney.
5) Grilled bell peppers, stuffed with eggs and cheese served over watercress salad and lime dressing.
6) Street Tacos: pulled beef, deep fried pork belly and shrimp tacos. Served with pickled onions, cilantro, pineapple and avocado,
7) Bruschetta capresse: mix of roasted and fresh tomatoes, topped with fresh buffalo burrata, drizzle of extra virgin olive oil and fresh micro basil.
8) Middle eastern board: Selection of hummus, babaganoush, seared halloumi, pita bread, lamb koftas, yogurt sauce and house pickles.
DESSERTS
1) Bananarama: Raw vegan banana tart with a coconut and banana filling, cacao crunch, deep fried bananas and coconut sorbet.
2) Passion fruit slice with creme patissiere, passion fruit coulis, mango puree and moscato granita.
3) Lavander and Mango: lavander custard filled profiterole, with mango coulis and sorbet.
4) Piña colada: deconstructed cake with flambee pineapple, coconut diplomat cream, vanilla sponge and rum sauce.
5) Pear and pistacchio tart with eldelflower gel and white chocolate mousse.
6) Hazelnut and Chocolate semifreddo, chocolate crunch, maple glazed pears and torched marshmallow.
7) Rocky road: chocolate mousse cake, with cherry filling, drunk cherries, caramelized nuts and italian meringue.
POTENTIAL LUNCH DESSERTS
1) Suspiro limeño cups: Manjar blanco (evaporated and condensed milk caramel), italian meringue and passion fruit.
2) Chili and mango sorbet
3) Tropical fruit pavlova
4)Vanilla and hibiscus pannacotta cups.
5) Coconut sticky rice parfaits with fresh mango and lime mint glaze.
6) Celestino: Dulce de leche filled crepe topped with a quenelle of vanilla icecream.
7) Eldelflower and strawberry triffle cups.
Reviews
"It was a fabulous experience and one I would love to repeat.
For me the crew, the boat and the service were exceptional…and the food was incredible!
Was reluctant and sad to leave!"
Dave is a true expert in the BVI and knew the best places for us to both explore and to sleep. At every location, he knew the perfect place to anchor and got us the best tables at every restaurant we tried. Both Dave and Marcus were tireless in getting our kids out to do water sports -- the e-foil was a huge hit as was wakeboarding behind the tender. We even were able to do jet skiing because Dave knows the guys who can still have a license after the BVI's outlaws it.
Onboard, Val was an absolutely amazing chef. We have kids that run the spectrum of eating preferences. Val handed it like a champ -- weeks later our kids are still talking about how good the food was. Val always made meals that worked for our entire group, which was not easy at all. Our final onboard meal was filet mignon for those that would eat that and hot dogs for our youngest. We presented a tough group, but Val was up to the challenge. And her painkillers are absolutely sublime.
In terms of destinations, we loved our time at the Caves on Norman Island, Little Harbor on Peter Island, the Bitter End, White Bay, and Anegoda. As a family we have been to the BVI a few times, but always on land with just day charters on the water. Having done this time on the boat, there is no comparison. The opportunities to enjoy the Virgin Islands from the water is incomparable. We didn't even step foot on Tortola -- there was too much to do everywhere else.
I could not recommend more highly a trip with Dave, Val and Marcus. And Dragonfly is a great yacht on which to do that trip.
Gallery
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- wpcf_persons: 8
- wpcf_summerarea: Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (BVI)
- wpcf_winterarea: Caribbean Leewards, Caribbean Virgin Islands (BVI)
- wpcf_length: 62.00
- wpcf_beam: 32.10
- wpcf_draft: 5.1
- wpcf_toys: Bote Hang out pad<br /> EFoil
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- wpcf_ac: Full
- wpcf_bbq: Yes
- wpcf_internet: Onboard WIFI
- wpcf_generator: 21 kw Onan and a 15 kw Panda
- wpcf_engines: 2x 150hp Volvo Penta D3-150 Engines
- wpcf_year: 2019
- wpcf_builder: Lagoon
- wpcf_accommodation: Dragonfly accommodates 8 guests in 4 Queen cabins, each with en suite heads with dry shower. The starboard aft cabin is the VIP suite. The crew takes the port midship bunk cabin.
- currency: USD
- yachtCurrencySymbol: $
- property_price: 42000
- mo_price: 42000
- wpcf_high_price: 45000
- wpcf_price_details: Minimum charter length: 5 NIGHT MINIMUM BVI based LESS THAN 7 NIGHT CHARTERS: For 6 nights divide by 7N X 6N. For less than 6 nights, divide by 6N X number of nights. XMAS/NEW YEAR’S: 7 nights over Christmas $51,000 and New Year’s flat rate $53,000 for 2-8 guests. New Year’s charters must start December 28th or later. Permits and cruising fees are included in the BVI ONLY. Other locations fees will be extra if applicable. A 48 hour turn is required between charters. Additional Rates: HALF-BOARD RATES: Discount of $150 per person Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches and 4 dinners ashore at client expense. LOCAL FARE MEAL PLAN: Discount of $75 per person Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense. SLEEPABOARD RATE: Half of the daily rate. Includes boarding at 4pm or later with welcome cocktail. Client takes dinner on shore at client expense. Includes continental breakfast the next morning and depart at 12noon unless otherwise agreed upon with Captain. Crew are fully vaccinated.
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- wpcf_mainimg_description: Dragonfly is a luxury yacht that accommodates up to 8 guests in 4 queen cabins, each with its own ensuite head with a dry shower. The starboard aft cabin is the VIP suite features a king-size bed, a walk-in wardrobe, and a spacious bathroom with a double vanity and a soaking tub. Her other three queen cabins are also very spacious and comfortable, each with its own unique décor. All of the cabins have plenty of storage space and natural light, and they are all equipped with the latest amenities. In addition to the guest cabins, Dragonfly also has a spacious living area, a dining area, a fully equipped galley, and a large flybridge with plenty of space for sunbathing and relaxing. The yacht also has a variety of water toys on board, including an e-foil, paddleboards, and kayaks. Dragonfly is the perfect yacht for a luxury vacation with friends or family. With its spacious accommodations, luxurious amenities, and variety of activities, Dragonfly has something to offer everyone.
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- wpcf_menu: <p><strong>SAMPLE MENU</strong></p> <p><span style="font-weight: 400;">BREAKFAST OPTIONS</span></p> <p><span style="font-weight: 400;">All breakfast have selection of breads, fresh fruit platters, juice, coffee, tea and milk.</span></p> <p><span style="font-weight: 400;">1) Caribbean shakshuka: Caribbean seasoned tomato stew, eggs, fried plantains, fresh avocado and cilantro, served on cast iron skillets.</span></p> <p><span style="font-weight: 400;">2) Stuffed french toast: Brie and guava stuffed french toast, on brioche bread. Caramelized figs and fresh fruits.</span></p> <p><span style="font-weight: 400;">3) Avocado toast: Smashed avocado over grilled pan seared sourdough bread, your choice of eggs and a side of arugula, corn and feta salad with a lime and mint dressing.</span></p> <p><span style="font-weight: 400;">4) Fluffy banana pancakes: Served with glazed pineapples, passion fruit coulis and a coconut salted caramel drizzle.</span></p> <p><span style="font-weight: 400;">5) Island Benny: Braised pork shoulder over johny cakes, cayenne hollandaise and roasted pepper salsa.</span></p> <p><span style="font-weight: 400;">6) Potato and oaxaca cheese galette: served with pulled jerk chicken, sunny side eggs and julienne spring onions.</span></p> <p><span style="font-weight: 400;">7) Plantain fritatta: served with a fresh herloom tomato and basil salad.</span></p> <p> </p> <p><span style="font-weight: 400;">LUNCH</span></p> <p><span style="font-weight: 400;">1) Shrimp ceviche with fresh mango and passion fruit leche de tigre.</span></p> <p> </p> <p><span style="font-weight: 400;">2) Chilled glass noodle Laksa served with tropical slaw and citrus segments.</span></p> <p><span style="font-weight: 400;">3) Grilled lobster with spicy pineapple salsa and garden salad.</span></p> <p><span style="font-weight: 400;">4) Crab “chupe”: Chilean crab casserole with a bread and coconut cream base, chili, cilantro and Parmesan gratin.</span></p> <p><span style="font-weight: 400;">5) Roasted pork with Caribbean rub, citrus papaya slaw and sweet potato chips.</span></p> <p><span style="font-weight: 400;">6) Rock salt cooked chicken, pan seared asparagus and cilantro pesto barley salad.</span></p> <p><span style="font-weight: 400;">7) Grilled catch of the day (whole fish), jazmin rice, tropical slaw and coconut, lime, ginger sauce.</span><br /><br /></p> <p><span style="font-weight: 400;">DINNER</span></p> <p><span style="font-weight: 400;">1) Caribbean curry style goat ossobuco, fungi and roasted baby root veggies.</span></p> <p><span style="font-weight: 400;">2) Pan roasted chicken Maryland, braised greens, lime ginger pan juices and plantain garnish.</span></p> <p><span style="font-weight: 400;">3) Beef tenderloin, red wine sauce, carrot puree and potato tarragon gratin.</span></p> <p><span style="font-weight: 400;">4) Pan seared catch of the day, celeriac puree, braised leaks and confit tomatoes.</span></p> <p><span style="font-weight: 400;">5) Beetroot risotto with balsamic glazed beetroots, goat cheese, toasted walnuts and arugula.</span></p> <p><span style="font-weight: 400;">6) Umami marinate cauliflower florets with dahl style lentils, chipotle date puree and roasted cherry tomatoes.</span></p> <p><span style="font-weight: 400;">7) Olive oil poached hake with truffle and pinto bean puree, black garlic aioli, fennel and pickled shallots.</span></p> <p><span style="font-weight: 400;"> EXTRA OPTION Lobster bisque: Butter poached lobster, snow peas and coconut foam.</span></p> <p> </p> <p><span style="font-weight: 400;">APPETIZERS</span></p> <p><span style="font-weight: 400;">1) Seared scallops served over a pea and chili puree, micro greens and cilantro chimichurri.</span></p> <p><span style="font-weight: 400;">2) Mahi mahi tiradito with a sesame ponzu dressing, shaved carrots and ginger garnish.</span></p> <p><span style="font-weight: 400;">3) Braised goat tostones with smoked goats cheese, pickled shallots and cilantro.</span></p> <p><span style="font-weight: 400;">4) Charcuterie board: Selection of cheese and meat, house pickles, grainy mustard, sweet and salty nuts, dried fruit, fresh fruit and mango cilantro chutney.</span></p> <p><span style="font-weight: 400;">5) Grilled bell peppers, stuffed with eggs and cheese served over watercress salad and lime dressing.</span></p> <p><span style="font-weight: 400;">6) Street Tacos: pulled beef, deep fried pork belly and shrimp tacos. Served with pickled onions, cilantro, pineapple and avocado,</span></p> <p><span style="font-weight: 400;">7) Bruschetta capresse: mix of roasted and fresh tomatoes, topped with fresh buffalo burrata, drizzle of extra virgin olive oil and fresh micro basil.</span></p> <p><span style="font-weight: 400;">8) Middle eastern board: Selection of hummus, babaganoush, seared halloumi, pita bread, lamb koftas, yogurt sauce and house pickles.</span></p> <p> </p> <p><span style="font-weight: 400;">DESSERTS</span></p> <p><span style="font-weight: 400;">1) Bananarama: Raw vegan banana tart with a coconut and banana filling, cacao crunch, deep fried bananas and coconut sorbet.</span></p> <p><span style="font-weight: 400;">2) Passion fruit slice with creme patissiere, passion fruit coulis, mango puree and moscato granita.</span></p> <p> </p> <p><span style="font-weight: 400;">3) Lavander and Mango: lavander custard filled profiterole, with mango coulis and sorbet.</span></p> <p><span style="font-weight: 400;">4) Piña colada: deconstructed cake with flambee pineapple, coconut diplomat cream, vanilla sponge and rum sauce.</span></p> <p><span style="font-weight: 400;">5) Pear and pistacchio tart with eldelflower gel and white chocolate mousse.</span></p> <p><span style="font-weight: 400;">6) Hazelnut and Chocolate semifreddo, chocolate crunch, maple glazed pears and torched marshmallow.</span></p> <p><span style="font-weight: 400;">7) Rocky road: chocolate mousse cake, with cherry filling, drunk cherries, caramelized nuts and italian meringue.</span></p> <p> </p> <p><span style="font-weight: 400;">POTENTIAL LUNCH DESSERTS</span></p> <p><span style="font-weight: 400;">1) Suspiro limeño cups: Manjar blanco (evaporated and condensed milk caramel), italian meringue and passion fruit.</span></p> <p><span style="font-weight: 400;">2) Chili and mango sorbet</span></p> <p><span style="font-weight: 400;">3) Tropical fruit pavlova</span></p> <p><span style="font-weight: 400;">4)Vanilla and hibiscus pannacotta cups.</span></p> <p><span style="font-weight: 400;">5) Coconut sticky rice parfaits with fresh mango and lime mint glaze.</span></p> <p><span style="font-weight: 400;">6) Celestino: Dulce de leche filled crepe topped with a quenelle of vanilla icecream.</span></p> <p><span style="font-weight: 400;">7) Eldelflower and strawberry triffle cups.</span></p> <p><br /><br /></p>
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Caramelized figs and fresh fruits.</span></p> <p><span style="font-weight: 400;">3) Avocado toast: Smashed avocado over grilled pan seared sourdough bread, your choice of eggs and a side of arugula, corn and feta salad with a lime and mint dressing.</span></p> <p><span style="font-weight: 400;">4) Fluffy banana pancakes: Served with glazed pineapples, passion fruit coulis and a coconut salted caramel drizzle.</span></p> <p><span style="font-weight: 400;">5) Island Benny: Braised pork shoulder over johny cakes, cayenne hollandaise and roasted pepper salsa.</span></p> <p><span style="font-weight: 400;">6) Potato and oaxaca cheese galette: served with pulled jerk chicken, sunny side eggs and julienne spring onions.</span></p> <p><span style="font-weight: 400;">7) Plantain fritatta: served with a fresh herloom tomato and basil salad.</span></p> <p> </p> <p><span style="font-weight: 400;">LUNCH</span></p> <p><span style="font-weight: 400;">1) Shrimp ceviche with fresh mango and passion fruit leche de tigre.</span></p> <p> </p> <p><span style="font-weight: 400;">2) Chilled glass noodle Laksa served with tropical slaw and citrus segments.</span></p> <p><span style="font-weight: 400;">3) Grilled lobster with spicy pineapple salsa and garden salad.</span></p> <p><span style="font-weight: 400;">4) Crab “chupe”: Chilean crab casserole with a bread and coconut cream base, chili, cilantro and Parmesan gratin.</span></p> <p><span style="font-weight: 400;">5) Roasted pork with Caribbean rub, citrus papaya slaw and sweet potato chips.</span></p> <p><span style="font-weight: 400;">6) Rock salt cooked chicken, pan seared asparagus and cilantro pesto barley salad.</span></p> <p><span style="font-weight: 400;">7) Grilled catch of the day (whole fish), jazmin rice, tropical slaw and coconut, lime, ginger sauce.</span><br /><br /></p> <p><span style="font-weight: 400;">DINNER</span></p> <p><span style="font-weight: 400;">1) Caribbean curry style goat ossobuco, fungi and roasted baby root veggies.</span></p> <p><span style="font-weight: 400;">2) Pan roasted chicken Maryland, braised greens, lime ginger pan juices and plantain garnish.</span></p> <p><span style="font-weight: 400;">3) Beef tenderloin, red wine sauce, carrot puree and potato tarragon gratin.</span></p> <p><span style="font-weight: 400;">4) Pan seared catch of the day, celeriac puree, braised leaks and confit tomatoes.</span></p> <p><span style="font-weight: 400;">5) Beetroot risotto with balsamic glazed beetroots, goat cheese, toasted walnuts and arugula.</span></p> <p><span style="font-weight: 400;">6) Umami marinate cauliflower florets with dahl style lentils, chipotle date puree and roasted cherry tomatoes.</span></p> <p><span style="font-weight: 400;">7) Olive oil poached hake with truffle and pinto bean puree, black garlic aioli, fennel and pickled shallots.</span></p> <p><span style="font-weight: 400;"> EXTRA OPTION Lobster bisque: Butter poached lobster, snow peas and coconut foam.</span></p> <p> </p> <p><span style="font-weight: 400;">APPETIZERS</span></p> <p><span style="font-weight: 400;">1) Seared scallops served over a pea and chili puree, micro greens and cilantro chimichurri.</span></p> <p><span style="font-weight: 400;">2) Mahi mahi tiradito with a sesame ponzu dressing, shaved carrots and ginger garnish.</span></p> <p><span style="font-weight: 400;">3) Braised goat tostones with smoked goats cheese, pickled shallots and cilantro.</span></p> <p><span style="font-weight: 400;">4) Charcuterie board: Selection of cheese and meat, house pickles, grainy mustard, sweet and salty nuts, dried fruit, fresh fruit and mango cilantro chutney.</span></p> <p><span style="font-weight: 400;">5) Grilled bell peppers, stuffed with eggs and cheese served over watercress salad and lime dressing.</span></p> <p><span style="font-weight: 400;">6) Street Tacos: pulled beef, deep fried pork belly and shrimp tacos. Served with pickled onions, cilantro, pineapple and avocado,</span></p> <p><span style="font-weight: 400;">7) Bruschetta capresse: mix of roasted and fresh tomatoes, topped with fresh buffalo burrata, drizzle of extra virgin olive oil and fresh micro basil.</span></p> <p><span style="font-weight: 400;">8) Middle eastern board: Selection of hummus, babaganoush, seared halloumi, pita bread, lamb koftas, yogurt sauce and house pickles.</span></p> <p> </p> <p><span style="font-weight: 400;">DESSERTS</span></p> <p><span style="font-weight: 400;">1) Bananarama: Raw vegan banana tart with a coconut and banana filling, cacao crunch, deep fried bananas and coconut sorbet.</span></p> <p><span style="font-weight: 400;">2) Passion fruit slice with creme patissiere, passion fruit coulis, mango puree and moscato granita.</span></p> <p> </p> <p><span style="font-weight: 400;">3) Lavander and Mango: lavander custard filled profiterole, with mango coulis and sorbet.</span></p> <p><span style="font-weight: 400;">4) Piña colada: deconstructed cake with flambee pineapple, coconut diplomat cream, vanilla sponge and rum sauce.</span></p> <p><span style="font-weight: 400;">5) Pear and pistacchio tart with eldelflower gel and white chocolate mousse.</span></p> <p><span style="font-weight: 400;">6) Hazelnut and Chocolate semifreddo, chocolate crunch, maple glazed pears and torched marshmallow.</span></p> <p><span style="font-weight: 400;">7) Rocky road: chocolate mousse cake, with cherry filling, drunk cherries, caramelized nuts and italian meringue.</span></p> <p> </p> <p><span style="font-weight: 400;">POTENTIAL LUNCH DESSERTS</span></p> <p><span style="font-weight: 400;">1) Suspiro limeño cups: Manjar blanco (evaporated and condensed milk caramel), italian meringue and passion fruit.</span></p> <p><span style="font-weight: 400;">2) Chili and mango sorbet</span></p> <p><span style="font-weight: 400;">3) Tropical fruit pavlova</span></p> <p><span style="font-weight: 400;">4)Vanilla and hibiscus pannacotta cups.</span></p> <p><span style="font-weight: 400;">5) Coconut sticky rice parfaits with fresh mango and lime mint glaze.</span></p> <p><span style="font-weight: 400;">6) Celestino: Dulce de leche filled crepe topped with a quenelle of vanilla icecream.</span></p> <p><span style="font-weight: 400;">7) Eldelflower and strawberry triffle cups.</span></p> <p><br /><br /></p>";s:13:"yachtMenu1Pic";s:76:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht7486/7486menu1.jpg";s:13:"yachtMenu2Pic";s:76:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht7486/7486menu2.jpg";s:13:"yachtMenu3Pic";s:76:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht7486/7486menu3.jpg";s:13:"yachtMenu4Pic";s:76:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht7486/7486menu4.jpg";s:13:"yachtMenu5Pic";s:76:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht7486/7486menu5.jpg";s:13:"yachtMenu6Pic";s:0:"";s:13:"yachtMenu7Pic";s:0:"";s:13:"yachtMenu8Pic";s:0:"";s:13:"yachtMenu9Pic";s:0:"";s:14:"yachtMenu10Pic";s:0:"";s:9:"yachtCrew";s:1:"3";s:14:"yachtCrewSmoke";s:2:"No";s:13:"yachtCrewPets";s:2:"No";s:16:"yachtCrewPetType";s:0:"";s:16:"yachtCaptainName";s:13:"David Scallan";s:18:"yachtCaptainNation";s:11:"Irish / USA";s:16:"yachtCaptainBorn";s:1:"0";s:15:"yachtCaptainLic";s:10:"RYA / USCG";s:18:"yachtCaptainYrSail";s:1:"0";s:19:"yachtCaptainYrChart";s:1:"0";s:16:"yachtCaptainLang";s:0:"";s:13:"yachtCrewName";s:27:"Valentina Saenz de Regadera";s:14:"yachtCrewTitle";s:9:"Chef/Mate";s:15:"yachtCrewNation";s:7:"Chilean";s:15:"yachtCrewYrBorn";s:1:"0";s:12:"yachtCrewLic";s:0:"";s:15:"yachtCrewYrSail";s:1:"0";s:16:"yachtCrewYrChart";s:1:"0";s:13:"yachtCrewLang";s:0:"";s:16:"yachtCrewProfile";s:3199:"Captain Dave Scallan grew up by the water in a small, coastal town in South East Ireland. Water safety and yachting are in his blood. Dave’s dad ran a water rescue operation and his parents pushed him to sail as a young boy. Growing up he raced dinghies, sailed in regattas and spent as much time on the water as he could. During his university years, Dave earned his degree as a mechanical engineer while simultaneously becoming a senior instructor through the Irish Sailing Association. <br /> <br /> Dave then went on to instruct sailing in more than four different yacht clubs in Ireland. After his time in Ireland, he developed a strong desire to travel and live internationally. He took a position at the Southern Yacht Club in New Orleans as a sailing director. After his time in the states, Dave decided to combine his love of the water with his engineering background and worked on super yachts in Spain, Italy and Greece. <br /> <br /> Dave became a delivery captain in France where he completed four Atlantic crossings. After working as a delivery captain in France, he found himself in the Caribbean, where he has been based for 5 years while spending the last season in the Exumas, in the Bahamas.<br /> <br /> Dave has more than 40,000 miles as a captain alone. He attributes his long maritime resume to his sense of humor, ability to whip up a drink and a good time. His goal is to take each day and make the most of it, both on and off charter. His larger than life personality, combined with his experience make him a fun, passionate captain. In his spare time, he wakeboards, kite boards, skis (on both liquid and frozen water), keeps up with his favorite rugby teams, and scuba dives.<br /> <br /> Chef Valentina Saenz de Regadera was born and raised in the coastal city of Viña del Mar - Chile, by a Chilean mother and Argentinean father, she grew up in a house that blends the culinary traditions inherited by her European great grandparents with the Latin American flavors. From a very young age, she started cooking but it wasn’t until after graduating college that she decided to pursue her passion for cooking, moving to Argentina, where she went to culinary school in Buenos Aires. Her career would take her to work and live in countries such as Australia, Germany and Canada, visiting over 32 countries in the last 7 years. Extremely passionate about food and hospitality, she aims to give the best customer service with an eye for personal detail, paying tribute to that mix of flavors and sea side feel she grew up in. <br /> <br /> Over the years she has worked in various kitchens, from trendy bars, to hip cafes, bistros in the mountains to high end restaurants in multicultural cities, constantly learning new flavors and techniques. She has a great sense of adventure, loves to dive, travel, sail and enjoy the outdoors and through her dishes you will travel alongside her memories, tasting the food from around the globe, with a Latin American twist.<br /> <br /> Dave and Valentina look forward to showing you a wonderful time on board Dragonfly!<br /> <br /> 3rd Crew member is a USCG Licensed captain <br /> <br /> ";s:14:"yachtCrewPhoto";s:81:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht7486/7486brochure44.jpg";s:13:"yachtCrew1Pic";s:0:"";s:13:"yachtCrew2Pic";s:0:"";s:13:"yachtCrew3Pic";s:0:"";s:13:"yachtCrew4Pic";s:0:"";s:13:"yachtCrew5Pic";s:0:"";s:13:"yachtCrew6Pic";s:0:"";s:13:"yachtCrew7Pic";s:0:"";s:13:"yachtCrew8Pic";s:0:"";s:13:"yachtCrew9Pic";s:0:"";s:14:"yachtCrew10Pic";s:0:"";s:14:"yachtCrew1Name";s:0:"";s:14:"yachtCrew2Name";s:0:"";s:14:"yachtCrew3Name";s:0:"";s:14:"yachtCrew4Name";s:0:"";s:14:"yachtCrew5Name";s:0:"";s:14:"yachtCrew6Name";s:0:"";s:14:"yachtCrew7Name";s:0:"";s:14:"yachtCrew8Name";s:0:"";s:14:"yachtCrew9Name";s:0:"";s:15:"yachtCrew10Name";s:0:"";s:15:"yachtCrew1Title";s:0:"";s:15:"yachtCrew2Title";s:0:"";s:15:"yachtCrew3Title";s:0:"";s:15:"yachtCrew4Title";s:0:"";s:15:"yachtCrew5Title";s:0:"";s:15:"yachtCrew6Title";s:0:"";s:15:"yachtCrew7Title";s:0:"";s:15:"yachtCrew8Title";s:0:"";s:15:"yachtCrew9Title";s:0:"";s:16:"yachtCrew10Title";s:0:"";s:9:"yachtFlag";s:3:"USA";s:13:"yachtHomePort";s:7:"Grenada";s:14:"yachtWBasePort";s:22:"British Virgin Islands";s:8:"yachtRig";s:0:"";s:14:"yachtGrossTons";s:0:"";s:12:"yachtAcNight";s:3:"Yes";s:16:"yachtAcSurCharge";s:2:"No";s:9:"yachtTubs";s:1:"0";s:20:"yachtLocationDetails";s:56:"DRAGONFLY IS AVAILABLE FOR 2023/2024 SEASON in the BVI ";s:10:"yachtTerms";s:15:"Caribbean Terms";s:13:"yachtCaptOnly";s:0:"";s:15:"yachtSpecialCon";s:0:"";s:14:"yachtContracts";s:0:"";s:21:"yachtConsumptionUnits";s:10:"US Gall/Hr";s:10:"yachtRange";s:0:"";s:11:"yachtPermit";s:1:"1";s:12:"yachtLicense";s:1:"1";s:8:"yachtMca";s:1:"1";s:16:"yachtDeepSeaFish";s:3:"Yes";s:10:"yachtSatTv";s:2:"No";s:9:"yachtIpod";s:3:"Yes";s:10:"yachtVideo";s:0:"";s:17:"yachtSailInstruct";s:3:"Yes";s:13:"yachtInternet";s:12:"Onboard WIFI";s:16:"yachtCaptainOnly";s:0:"";s:16:"yachtBrokerNotes";s:703:"3rd crew member is Licensed USCG Captain<br /> Crew is fully vaccinated. <br /> Dragonfly is fully compliant in the BVI and offers BVI only charters. <br /> <br /> 1. It is highly recommended that the Charterer consider obtaining Personal Travel Insurance, Cancellation/Curtailment Insurance.<br /> 2. No smoking inside<br /> 3. Children to be under the superviion of an adult guest at all times<br /> 4. Crew gratuity is not included in the charter rate and is customary and ordinary at 15% - 20% of the charter fee<br /> <br /> <br /> Crew gratuity preferences: Cash preferred or ACH transfer. <br /> <br /> The Spicewood Group LLC<br /> 404 Rogart Dr.<br /> Spicewood, Texas, 78669";s:10:"yachtNumGC";i:2;s:13:"yachtGC1Title";s:17:"New Years 2023/24";s:8:"yachtGC1";s:221:"<br /> "It was a fabulous experience and one I would love to repeat.<br /> For me the crew, the boat and the service were exceptional…and the food was incredible!<br /> Was reluctant and sad to leave!"<br /> ";s:10:"yachtGC1P1";s:0:"";s:10:"yachtGC1P2";s:0:"";s:10:"yachtGC1P3";s:0:"";s:13:"yachtGC2Title";s:13:"December 2023";s:8:"yachtGC2";s:2075:"My wife and I, together with our four teenage boys, booked a week aboard Dragonfly with Dave, Val and Marcus. It was, in a word, magical. It was a perfect getaway for our family. The boat is wonderful, with lots of space for everyone to move around and to each have their own lounge areas. The catamaran was even big enough for us to have two of the kids have their own rooms, which was a big help to keep the fighting to a minimum.<br /> <br /> Dave is a true expert in the BVI and knew the best places for us to both explore and to sleep. At every location, he knew the perfect place to anchor and got us the best tables at every restaurant we tried. Both Dave and Marcus were tireless in getting our kids out to do water sports -- the e-foil was a huge hit as was wakeboarding behind the tender. We even were able to do jet skiing because Dave knows the guys who can still have a license after the BVI's outlaws it.<br /> <br /> Onboard, Val was an absolutely amazing chef. We have kids that run the spectrum of eating preferences. Val handed it like a champ -- weeks later our kids are still talking about how good the food was. Val always made meals that worked for our entire group, which was not easy at all. Our final onboard meal was filet mignon for those that would eat that and hot dogs for our youngest. We presented a tough group, but Val was up to the challenge. And her painkillers are absolutely sublime.<br /> <br /> In terms of destinations, we loved our time at the Caves on Norman Island, Little Harbor on Peter Island, the Bitter End, White Bay, and Anegoda. As a family we have been to the BVI a few times, but always on land with just day charters on the water. Having done this time on the boat, there is no comparison. The opportunities to enjoy the Virgin Islands from the water is incomparable. We didn't even step foot on Tortola -- there was too much to do everywhere else.<br /> <br /> I could not recommend more highly a trip with Dave, Val and Marcus. And Dragonfly is a great yacht on which to do that trip.<br /> ";s:10:"yachtGC2P1";s:84:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht7486/7486guests24419-1.jpg";s:10:"yachtGC2P2";s:0:"";s:10:"yachtGC2P3";s:0:"";s:15:"yachtInsCompany";s:15:"Flagship Marine";s:11:"yachtPolicy";s:13:"TU MHC 320724";s:14:"yachtLiability";s:4:"1Mil";s:18:"yachtEffectiveDate";s:15:"24 Sept 2023-24";s:17:"yachtContractName";s:24:"The Spicehood Group, LLC";s:20:"yachtContractAddress";s:38:"404 Rogart Dr. Spicewood, Texas, 78669";s:18:"yachtCoverageAreas";s:0:"";s:12:"yachtInsFlag";s:3:"USA";s:16:"yachtInsHomeport";s:6:"Austin";s:11:"yachtRegNum";s:7:"1312936";s:14:"yachtConPhone1";s:12:"954-947-5311";s:14:"yachtConPhone2";s:0:"";s:14:"yachtConPhone3";s:0:"";s:11:"yachtConFax";s:0:"";s:17:"yachtWaveConEmail";s:0:"";s:13:"yachtConOther";s:0:"";s:12:"yachtManager";s:14:"Regency // BVI";s:16:"yachtManagerName";s:1:" ";s:17:"yachtManagerPhone";s:14:"1.284.495.1970";s:16:"yachtManagerToll";s:14:"1.800.524.7676";s:17:"yachtManagerEmail";s:29:"calendar@regencyvacations.com";}
- location_details: DRAGONFLY IS AVAILABLE FOR 2023/2024 SEASON in the BVI
- helipad: No
- sailing_instructor: Yes
- lengthm: 18.00 m
- consumption:
- consumption_units: US Gall/Hr
- yachtRange:
- price_details: Minimum charter length: 5 NIGHT MINIMUM BVI based LESS THAN 7 NIGHT CHARTERS: For 6 nights divide by 7N X 6N. For less than 6 nights, divide by 6N X number of nights. XMAS/NEW YEAR’S: 7 nights over Christmas $51,000 and New Year’s flat rate $53,000 for 2-8 guests. New Year’s charters must start December 28th or later. Permits and cruising fees are included in the BVI ONLY. Other locations fees will be extra if applicable. A 48 hour turn is required between charters. Additional Rates: HALF-BOARD RATES: Discount of $150 per person Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches and 4 dinners ashore at client expense. LOCAL FARE MEAL PLAN: Discount of $75 per person Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense. SLEEPABOARD RATE: Half of the daily rate. Includes boarding at 4pm or later with welcome cocktail. Client takes dinner on shore at client expense. Includes continental breakfast the next morning and depart at 12noon unless otherwise agreed upon with Captain. Crew are fully vaccinated.
- terms: Inclusive
- yachtTermsTypeNum: 1
- caemail: calendar@regencyvacations.com
- ca: Regency // BVI
- fullrates: http://www.cyabrochure.com/ebn/2395/pdhaX/7486/4
- special_conditions:
- contracts:
- nude: Yes
- green: a:3:{s:16:"green_initiative";s:3:"Yes";s:16:"reusable_bottles";s:3:"Yes";s:19:"other_green_efforts";s:0:"";}
- diving: a:15:{s:5:"tanks";s:1:"0";s:9:"wet_suits";s:1:"0";s:15:"number_of_dives";s:0:"";s:11:"night_dives";s:1:"0";s:9:"dive_info";s:0:"";s:13:"communication";s:0:"";s:11:"full_course";s:0:"";s:14:"air_compressor";s:11:"Not Onboard";s:3:"bcs";s:1:"0";s:11:"weight_sets";s:1:"0";s:16:"number_of_divers";s:1:"0";s:20:"registrations_number";s:1:"0";s:11:"dive_lights";s:1:"0";s:10:"dive_costs";s:0:"";s:14:"scuba_on_board";s:35:"Yacht offers Rendezvous Diving only";}
- fishing: a:4:{s:12:"fishing_gear";s:3:"Yes";s:17:"fishing_gear_type";s:8:"Trolling";s:4:"rods";s:1:"2";s:16:"deep_sea_fishing";s:3:"Yes";}
- flag: USA
- captain_nation: Irish / USA
- crew_nationality: Chilean
- jacuzzi:
- scubaonboard: Yacht offers Rendezvous Diving only
- pricetable: <div class="row"> <div class="col-md-12 whitediv"> <h2>DRAGONFLY Charter Price Details</h2> <div class="table-responsive"> <table class="table table-striped"> <tr> <td>Season Name</td> <td>2 guests</td> <td>3 guests</td> <td>4 guests</td> <td>5 guests</td> <td>6 guests</td> <td>7 guests</td> <td>8 guests</td> <td>9 guests</td> <td>10 guests</td> <td>11 guests</td> <td>12 guests</td> </tr> <tr> <td>Winter 2023 to 2024 </td> <td>$42,000</td> <td>$43,000</td> <td>$43,000</td> <td>$44,000</td> <td>$44,000</td> <td>$45,000</td> <td>$45,000</td> <td>$0</td> <td>$0</td> <td>$0</td> <td>$0</td> </tr> <tr> <td>Summer 2024 </td> <td>$42,000</td> <td>$43,000</td> <td>$43,000</td> <td>$44,000</td> <td>$44,000</td> <td>$45,000</td> <td>$45,000</td> <td>$0</td> <td>$0</td> <td>$0</td> <td>$0</td> </tr> <tr> <td>Winter 2024 to 2025 </td> <td>$42,000</td> <td>$43,000</td> <td>$43,000</td> <td>$44,000</td> <td>$44,000</td> <td>$45,000</td> <td>$45,000</td> <td>$0</td> <td>$0</td> <td>$0</td> <td>$0</td> </tr> </table> </div> </div> </div>
- mo_sync_modified: 1709511580
- mo_youtube: a:2:{s:7:"updated";i:1727643051;s:5:"links";a:0:{}}
- reviews: <h2 id='reviews'>Reviews</h2> <div class='bs-example'> <div class="yacht_rev"> New Years 2023/24</div><div class='clr'></div><div style='text-align:left;'><br /> "It was a fabulous experience and one I would love to repeat.<br /> For me the crew, the boat and the service were exceptional…and the food was incredible!<br /> Was reluctant and sad to leave!"<br /> </div><div class='clr'></div> </div> <div class='bs-example'> <div class="yacht_rev"> December 2023</div><div class='clr'></div><div style='text-align:left;'>My wife and I, together with our four teenage boys, booked a week aboard Dragonfly with Dave, Val and Marcus. It was, in a word, magical. It was a perfect getaway for our family. The boat is wonderful, with lots of space for everyone to move around and to each have their own lounge areas. The catamaran was even big enough for us to have two of the kids have their own rooms, which was a big help to keep the fighting to a minimum.<br /> <br /> Dave is a true expert in the BVI and knew the best places for us to both explore and to sleep. At every location, he knew the perfect place to anchor and got us the best tables at every restaurant we tried. Both Dave and Marcus were tireless in getting our kids out to do water sports -- the e-foil was a huge hit as was wakeboarding behind the tender. We even were able to do jet skiing because Dave knows the guys who can still have a license after the BVI's outlaws it.<br /> <br /> Onboard, Val was an absolutely amazing chef. We have kids that run the spectrum of eating preferences. Val handed it like a champ -- weeks later our kids are still talking about how good the food was. Val always made meals that worked for our entire group, which was not easy at all. Our final onboard meal was filet mignon for those that would eat that and hot dogs for our youngest. We presented a tough group, but Val was up to the challenge. And her painkillers are absolutely sublime.<br /> <br /> In terms of destinations, we loved our time at the Caves on Norman Island, Little Harbor on Peter Island, the Bitter End, White Bay, and Anegoda. As a family we have been to the BVI a few times, but always on land with just day charters on the water. Having done this time on the boat, there is no comparison. The opportunities to enjoy the Virgin Islands from the water is incomparable. We didn't even step foot on Tortola -- there was too much to do everywhere else.<br /> <br /> I could not recommend more highly a trip with Dave, Val and Marcus. And Dragonfly is a great yacht on which to do that trip.<br /> </div><div class='clr'></div><div class='ebrimg cya-width-33 cya-width-block'><div class='ebrimg2 dc_decor_img' style='display:inline-block;max-width:98%;'><a rel='prettyPhoto[7486]' title='' href='https://i1.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht7486/7486guests24419-1.jpg?321448806' class="review_img" data-lightbox="review_image"><span></span><img src='' style='border:0px;' alt='Photo 1' class="lazyload img-responsive" data-src="https://i1.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht7486/7486guests24419-1.jpg?321448806"></a></div></div><div class='ebrimg cya-width-33 cya-width-block'><div class='ebrimg2 dc_decor_img' style='display:inline-block;max-width:98%;'></div></div><div class='ebrimg cya-width-33 cya-width-block'><div class='ebrimg2 dc_decor_img' style='display:inline-block;max-width:98%;'></div></div><div class='clr'></div> </div>
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