|Max Speed:||14 kts|
|Fuel Use:||8 Litres/Hr|
|Base Port:||Virgin Islands|
|Dives:||3 per week|
| Must be a certified diver (Open Water at least) |
| $150 for up to 3 dives (rental equipment not included but we will organize it)|
Any additional dives are $75/each
|Dinghy:||12' center console|
|1 Man Kayak:||2|
|Swim Platform:||Aft sugar scoops|
|Boarding Ladder:||S/S off scoop steps|
|Gear Type:||Trolling & Casting|
|# Fish Rods:||1|
| 2 snorkeling/diving scooters|
16' swim mat
Giant blow up flamingo float 48"
Spike Ball Beach Game& balls
| 12 board games |
Deep Sea Fishing: Gear/diesel surcharge $100/day (note: This is to cover taking MCA north of St Thomas and Jost Van Dyke to the Kingfish banks)
|Voltages:||110v & 230v|
|Guest Smoke:||Smoking on aft sugar scoop ste|
|Min Age:||Water safe|
Captain Ben here and ready to take you and your crew on the trip of a lifetime! After years cruising the Caribbean, I take pride in sharing with guests all the treasured spots I have discovered.
Once, a mermaid asked if I would join them, but I said, "Nay, one of your kind I am already." I love to be under the surface even more than I like sailing on it. An avid free diver and certified Dive Master, rest assured your guided tours of the underwater reef gardens will be safe, fun and educational.
Sharing the beauty of the Caribbean and the lifestyle of a live aboard sailing crew is my passion and why I started chartering boats in the first place. During your trip, I will be capturing the best moments and memories with my camera or drone.
Whether you want an active charter exploring the land and sea or to just kick back and relax, it is up to you. It is your charter and my goal is to give you the vacation experience you crave.
Hey! I'm Chef Holle and I'll be your culinary compatriot on your sea faring journey. I'm a simple, goofy, soul dedicated to adventure and reveling in the love of the universe.
In addition to creating culinary delights, I have dabbled professionally in the arts as a painter, dance instructor, and musician. While traveling in Bali for yoga teacher training, I recognized my calling to assist others in consciousness expansion. The sea is a perfect place for a deeper connection with nature and self.
Conversing with guests over a multitude of topics is a pleasure, when I'm not in the galley creating healthy, delicious food that arches over many preferences and ethnic cuisines. I've a creative spirit. In my galley, you'll find new flavor combinations and you'll probably ask for seconds.
Eggs Benjamin: Holle’s take on eggs benedict. Classic english muffin topped with a pile of cheesy eggs, fresh microgreens, pan-seared thin sliced ham and bernaise sauce for a rich flavor.
Banana Berry Pancakes: Protein rich banana apple pancakes served with a light, fluffy cocoa whipped cream and topped with berries. Served with turkey bacon for protein to fuel your adventures.
Vegan Dream Breakfast: Delicious oatmeal with fresh mango puree served with tropical fruit and coconut milk.
Classic Breakfast: Eggs your way with turkey bacon and a generous helping of breakfast potatoes.
Jon’s “Hueves Ranchos”: Huevos Rancheros with a New Mexican Twist.
Continental Breakfast: Greek yogurt, fruit, brioche toast, and granola served family style. Perfectly paired with your morning’s coffee and a glass of orange juice.
Caprese Arepas: Classic corn arepas served open face and topped with a thick slice of feta, fresh-from-the-farm arugula, and tomatoes. Served with a tangy homemade basil mustard vinaigrette.
Tropical BBQ Chicken Sandwich: Flavorful pulled chicken breast tossed in Holle’s Homemade BBQ sauce served with seared pineapple slices, fresh mustard microgreens and pickles.
Flatbread to Flavortown: Holle’s arugula artichoke dip on top of a pita paired deliciously with chicken breast, basil and juicy almost-sundried tomatoes.
Tempeh Tacos: A veggie lover’s delight with corn tortillas, fajita style tempeh served with peppers, onions, and tomatoes.
Artisan Grilled Cheese: 3 Cheeses melted to perfection with mushroom, onion and fresh greens. Served with tomato gazpacho.
Chef Holle likes to keep snacks simple and healthy.
You will be presented with sliced fruit and/or vegetables, hummus or dip, and crackers. Perhaps chips and salsa-- perhaps charcuterie. We keep it flexible.
*Assorted snack bags will be available at all times in the case of immediate hunger.
Captain Ben’s Pot Stickers: A blend of meat and vegetables, folded, pressed closed, and pan fried to perfection.
Veggie Rolls: Maki rolls filled with veggies and sushi style rice. Served with a spicy orange ginger ponzu sauce.
Garlic Crostinis: Cripsy, buttery, cheesy garlic crostinis, served with a sundried tomato on top.
Curried Swordfish Tacos: Swordfish marinated in a sweet and spicy curry sauce. Served with fresh microgreens, ginger sourcream, and a special, watermelon, mango mint pico de gallo. Beans and rice on the side.
Lobster Palooza: Find your handsome Captain Ben on the grill, making you fresh caught lobster! It will be paired with pasta cooked al dente covered in Holle’s delicious homemade vodka sauce and shaved asiago cheese.
Chicken Shawarma: Chicken breast cooked to perfection on a bed of rice. Served with pickled red onions, fresh greens, dolmas, and Chef’s shawarma sauce.
Nasi Campur: Holle’s iteration of the classic Balinese favorite. Vegetables, rice, eggs, green beans and tempeh. Served with fluffy corn fritters and a spicy peanut sauce.
Cauliflower Coconut Rice: A colorful blend of veggies and tropical fruits on top of jasmine rice. Served with Korean-inspired BBQ beef and Chimichurri sauce
Key Lime Pie Jars
Chili Avocado Chocolate Mousse
Homemade Fruit Ice Cream
All items on this menu can be made to accommodate dietary restrictions. Please discuss food preferences and requests with chef prior to charter. Please also be aware that this menu is a sample and all items are subject to ingredient availability.
|SEASON:||2 Guests||4 Guests||6 Guests|