VIRGIN ISLANDS CHARTER YACHTS:
1-800-596-0594
KINGS RANSOM
| Length: | 76 ft |
|---|---|
| Builder: | Matrix Yachts |
| Year Built: | 2008 |
| Refit: | 2022 |
| Max Guests: | 10 |
| Cabins: | 5 |
| # Crew: | 4 |
| Max Speed: | 19 |
| Cruising: | 10 |
| Beam: | 38 ft |
| Draft: | 5.5 ft |
| Base Port: | Village Cay |
| King's Ransom, a Silhouette 76 cat with a master full-width king suite, 3 queen suites, and a suite with either a queen or two twin berths. |
Accomodations:
| King's Ransom features a main-deck, king-berth, master suite, and 4 queen berth guest suites. The midships starboard queen suite may be converted into two twin berths. All the guest heads are electronically operated. King's Ransom is fully air-conditioned throughout and each guest suite has its own flat-screen smart TV. WiFi available throughout King's Ransom... | |
| Kings: | 1 |
|---|---|
| Queens: | 4 |
Charter Yacht KINGS RANSOM : 2008 76 ft Matrix Yachts Catamaran
Scuba Diving
| Scuba: | Onboard |
|---|---|
| Resort Course: | Included |
| Full Course: | Rendezvous |
| License Info: | Instructor |
| Compressor: | Onboard |
| Dive Tanks: | 5 |
| BCs: | 5 |
| Regs: | 5 |
| Divers: | 5 |
| Dives: | 5 |
| Dive Info: | |
| Included for certified divers | |
Water Toys
| Dinghy: | 19 ft |
|---|---|
| Dinghy HP: | 115 |
| Dinghy Pax: | 10 |
| Adult Skis: | Yes |
| Kids Skis: | Yes |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| WakeBoard: | Yes |
| PaddleBoard: | 2 |
| 1 Man Kayak: | 2 |
| 2 Man Kayak: | 1 |
| Swim Platform: | 2 |
| Boarding Ladder: | Stern |
| Beach Games: | Yes |
| UnderWater Cam: | Yes |
| Sail Instruct.: | Yes |
| Other Toys: | |
| 1 seabob Banana Boat 2 X E-foils Yoga retreat Thai Massage Ice bath | |
Entertainment
| Internet: | Onboard WIFI |
|---|---|
| BBQ: | Yes |
| VCR DVD: | Yes |
| Salon Stereo: | Yes |
| Num DVD: | Smart TVs |
| Num CDs: | MP3s |
| Board Games: | Yes |
| Num Books: | Yes |
| iPod: | Yes |
| Other: | |
| WiFi available on request... Yoga | |
Amenities | |
| Voltages: | 110v/220v |
| AC: | Full |
| AC Night: | Yes |
| Hair Dryer: | Yes |
| Special Diets: | Yes |
| Kosher Diets: | No |
| Nude Charters: | Inq |
| Guest Smoke: | Transoms only pls |
| Crew Smokes: | No |
| Guest Pet: | No |
| Children?: | Yes |
| Min Age: | Swimmers only |
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Click on Images to Enlarge
Crew Profile
The team on Kings Ransom are focused on health, wellness and wholehearted fun! We all enjoy being active and genuinely love our jobs, where we get to help make memories and holidays of a lifetime for you; our lovely guests. Captain Stefan will always make you feel safe and completely comfortable. Stefan has been a Captain for over 20 years and is also your onboard PADI Dive Instructor and e-foil instructor, plus he is an avid surfer, kitesurfer, wakeboarder, freediver and general watersports enthusiast. Mate Chloe is your extraordinary experience maker aboard, as well as your yoga therapist and meditation coach. She makes every guest feel especially special and elevates every charter into a retreat; not just for your body, but also you mind and soul. Chef Daryl specializes in gut health and plant-based diets, ensuring you feel absolutely amazing and well-nourished even after your trip. Stewardess Magali, our magic mixologist, will not only quench your thirst but leave you feeling invigorated with a Thai Massage, Yoga, Qigong or Tai Chi. We get on with people of all ages and from all walks of life and we speak several languages aboard (English, French, German, Spanish & Afrikaans). We make sure you have everything you need to create magical memories and enjoy THE most wonderful vacation of your lifetime.
CHLOE & STEFAN met 16 years ago outside a supermarket in Bali; the next day they embarked on a worldwide sailing adventure on their own boat and just kept on going... After several years and >40,000nm each of life afloat, they started working on crewed yachts 7 years ago (also runners up ‘best in show’ at the BVI boatshow). Stefan is an open-minded and optimistic Master Mechanical Engineer who’s worked in aerospace, automotive and major civil projects. He has sailed all oceans, designed and built his own boats and is also a well-respected technical author and consultant on boatbuilding. Stefan is our resident merman who loves excels at just about every watersport going. He is also a talented musician, creating soundscapes aboard.
Chloe’s professional background was in teaching (she used to be a University Professor and has worked all over the world; from Borneo to the Canary Islands). After travelling and sailing around the world with Stefan, her passion for health and wellness finally overtook her love of language and literature and she started hosting worldwide yoga and wellness retreats. She also loves dancing, writing, singing and dabbles in guitar and freediving. Together, Chloe & Stefan’s bliss is on the ocean in nature, working with people to create an uplifting and inspiring space based on integrity, respect and wholesomeness.
Chloe and Stefan are joined by a stewardess and a professional charter chef.
Sample Menu
A Sampler from Jean's galley aboard KING'S RANSOM
DAY 1
Welcome charcuterie board
Selection of cured meats, selection of cheeses, homemade dips, crackers, fresh homemade bread, vegetable crudites and fresh fruit
CANAPES
Salmon & cream cheese rounds
Fresh Norwegian salmon and cream cheese on a cucumber round topped with fresh dill and caviar
STARTER
Tuna tartare
Freshly caught tuna marinated in a ginger, soy & lime, served on a bed of lime avocado mousse topped with micro greens and pomegranate pearls
MAIN
Scuffed fillet wrapped in pancetta
Fillet stuffed with sundried tomatoes, baby spinach and feta wrapped in pancetta served with Djjon mustard mash, streamed broccoli, farm style carrots and drizzled with a preserved fig jus
DESSERT
White Lindt chocolate mousse
Decadent Lindt white chocolate mousse topped with whipped Creme fraiche and dark chocolate swirls served with fresh raspberries
DAY 2
BREAKFAST
Smoked salmon rotis
Fresh salmon on a homemade potato roti, copped with creme fraiche, fresh dill and poached eggs
Blueberry and coconut muffins
Chia seed pudding with fresh fruits and nuts Fresh fruit platter/ yogurts/ homemade granola
LUNCH
Seafood delight
Grilled Lemon and chilli king prawns, creamy white wine mussel pot, grilled calamari, grilled mahi mahi served with a Greek salad and Cajun potato wedges
CANAPES
Crispy Bruschetta
Crispy fresh homemade bread topped with garlicky tomatoes and fresh basil drizzled with a basil oil
STARTER
Apple, blue cheese and walnut salad
Fresh rocket, green apple, walnuts and blue cheese drizzled with a homemade vinaigrette
MA IN
Sesame crusted tuna steak
Seared sesame crusted tuna steaks served on a bed of wasabi mash, crispy Asian veggies and drizzled with a ginger and soy reduction
DESSERT
Caramel popcorn cheesecake
Delicious zesty lemony baked cheesecake topped with caramel popcorn and drizzled with a caramel glaze
DAY 3
BREAKFAST
Smashed avocado and egg sourdough bread
Freshly baked crispy sourdough bread topped with smashed avocado, sliced boiled eggs topped with chilli flakes and micro greens
Crispy bacon, grilled cherry tomatoes and sauteed mushrooms Chocolate and blueberry pancakes served with fresh fruits and Nutella
LUNCH
Classic chicken Caesar salad
Fresh romaine lettuce lightly tossed in a delicious homemade creamy Caesar dressing, topped with chicken, herbed crusted boiled eggs, fresh avocado, Parmesan shavings and homemade brioche croutons
CANAPES
Hummus and veggie platter
Homemade roasted carrot hummus, roasted beetroot hummus and classic traditional hummus served with cucumber, carrot and celery sticks and fresh bread
STARTER
Thai papaya salad
Papaya tossed in a Thai dressing mixed with fresh cherry tomatoes, cucumber strings, crispy green beans and topped with crushed peanuts
MAIN
Fillet mignon
Served with a creamy butternut and carrot puree, roasted beetroot, chargrilled corn and garlic baby potatoes drizzled with a red wine jus
DESSERT
Dark and white chocolate ganache
Served with a nut praline, mixed berry coulis and dark chocolate ice cream
DAY 4
BREAKFAST
Eggs Royale
Poached eggs, wilted baby spinach and salmon served on a toasted sourdough bread drizzled with a creamy hollandaise sauce
Freshly baked banana and walnut bread
Freshly loaded smoothies topped with fresh fruits and sprinkled with chia seeds
LUNCH
Teriyaki beef salad
Seared teriyaki beef served on a bed of fresh greens, baby spinach, feta, avocado, sliced radishes and toasted nuts
CANAPES
Roasted aubergine bruschetta
Crispy sourdough bread topped with homemade hummus, roasted aubergine and cherry tomatoes topped with fresh basil and drizzled with a balsamic reduction
STARTER
Caprese salad
Fresh yellow and red buffalo tomatoes and mozzarella slices, topped with fresh and crispy basil, drizzled with a basil pesto oil
MAIN
Citrus baked mahi mahi
Served with a creamy sweet potato puree, sauteed asparagus and roasted zucchini with fresh thyme and arugula
DESSERT
Mixed berry and champagne panna cotta
Delicious and classic creamy Italian desert with fresh berries
DAY 5
BREAKFAST
Bagel Bar
Fresh, homemade bagels with a choice of toppings: smoked salmon, cream cheese, cucumber, tomato slices, boiled eggs and cheddar cheese
Nutella and nut pastry twirls
Homemade granola, yoghurt and fruit bowls Fresh fruit platter
LUNCH
Grilled salmon
Severed with a delicious garden salad and a roasted butternut, roasted beetroot, baby spinach, feta and toasted seed salad drizzled with a balsamic reduction
CANAPES
Caprese skewers
Cherry tomatoes, mini mozzarella balls and fresh basil skewers drizzled with a basil pesto oil
STARTER
Bloody Mary prawn cocktail
Prawns marinated in a delicious creamy Bloody Mary sauce on a bed of fresh lettuce and avocado cubes topped with micro greens and a grilled prawn
MAIN
Herbed crusted lamb rack
Lamb rack coated in mint, basil, coriander and panko crumbs on a bed of ratatouille and drizzled with a mine and basil oil
DESSERT
Deconstructed blue berry cheese cake
Creamy and delicious fridge cheesecake topped with fresh blue berry coulis and served with a nut crumble and freshly whipped cream and lemon zest
DAY 6
BREAKFAST
Fully loaded croissants
Filled with creamy scrambled eggs, crispy bacon, balsamic cherry tomatoes and avocado
Belgian waffles topped with fresh berries chocolate chips, freshly whipped cream and drizzled with syrup
LUNCH
Classic Nicoise salad
Freshly seared, sliced tuna steaks served on a bed of fresh greens, crispy green beans, cherry tomatoes and boiled potatoes drizzled with a creamy homemade dressing served with a crispy home made bread
CANAPES
Smoked salmon and cream cheese blinis
Homemade mini pancakes topped with cream cheese, smoked salmon, fresh dill and caviar
STARTER
Seared scallops
Tangy seared scallops on a roasted leek puree and topped with fresh rocket and orange pearls
MAIN
Caprcse baked chicken
Chicken fillets topped with fresh tomato and mozzarella slices in a basil pesto sauce topped with fresh basil and served with coconut rice and a cacsar salad
DESSERT
Creme brulee
Classic Italian creamy custard topped with a flamed sugar crust
DAY 7
BREAKFAST
Traditional American breakfast
Crispy bacon, fried/ scrambled eggs, baked beans. sauteed mushrooms and home made hash browns
Banana and pecan nut muffins Fresh fruits
Fresh carrot, ginger and orange juice
Fresh celery, mint, apple and cucumber juice
LUNCH
Crunchy Cajun chicken salad
With fresh lettuce, mint, basil, cherry tomatoes, feta, bell peppers, cucumber, avocado and nut sprinkles
CANAPES
Olive tapenade
Fresh crispy toasted bread topped with a olive pate
STARTER
Beef carpaccio
Thinly sliced beef drizzled with olive oil and truffle oil topped with fresh rocket, toasted pine nuts and parmesan shavings
MAIN
Pistachio-encrusted grouper
Baked Grouper coated in Greek yogurt ,dipped in pistachio crumbs and served on a bed of steamed green veggies with Greek salad
DESSERT
Candied pears with walnuts
Baked candied pears sprinkled with crushed toasted walnuts and drizzled with honey, served with vanilla ice cream
DAY 8
BREAKFAST SEND-OFF
Eggs Benedict on a toasted English muffin
Crispy bacon and poached eggs drizzled with a delicious and creamy homemade hollandaise sauce, topped with arugula
Blueberry and cream cheese pull apart bread
Fresh smoothies topped with berries and chia seeds Fresh fruit platter
Rates
| SEASON: | 2 Guests | 4 Guests | 6 Guests | 8 Guests | 10 Guests |
|---|---|---|---|---|---|
| Summer 2023 | $52,000 | $52,000 | $53,800 | $55,600 | $59,400 |
| Winter 2023 to 2024 | $52,000 | $52,000 | $53,800 | $55,600 | $59,400 |
| Summer 2024 | $52,000 | $52,000 | $53,800 | $55,600 | $59,400 |
Turn Around: 48 hours
Preferred Pickup: Village Cay Marina BVI
Other Pickup: STT +$2400 each way
Price Details:
USVI ports: +$2400 each wayNo Trellis Bay or West End pick ups please
Christmas week: up to 10 guests for 7 nights aboard - US$65,500
New Years week: up to 10 guests for 7 nights aboard - US$69,000
Charters outside the Virgins:
Regardless of whether or not a vessel may or may not include taxes in the vessel's listed charter fees for Virgin Islands charters, in general, no fees, port dues, nor taxes are included in the charter fee for any charter outside the Virgin Islands unless otherwise agreed.
Rate Terms:
All Inclusive.Cruising Permit: Paid by BoatLicenses: Paid by BoatAll rates are for the entire yacht and are subject to change without notice prior to actual reservation.
An additional premium maybe applied for Holiday Periods such as Christmas and New Year.
KINGS RANSOM Video:
KINGS RANSOM Video
KINGS RANSOM
Charter Yacht KINGS RANSOM Guest Reviews
Late February, 2024, guests aboard catamaran KING'S RANSOM said:
Our group collaborated on the completion of your questionnaire. Please find it attached. Needless to say, we have nothing but great memories from our yachting vacation in the BVIs. Kings Ransom is a first-rate yacht for sure, but the Crew was special and they made our trip the success that it was. Many thanks and with all good wishes, Dixon