VIRGIN ISLANDS CHARTER YACHTS:
1-800-596-0594
SAIL AWAY
SAIL AWAY
| Length: | 62 ft |
|---|---|
| Builder: | Lagoon |
| Year Built: | 2014 |
| Refit: | All new decor/soft furnishings/linens, November 2024. |
| Max Guests: | 10 |
| Cabins: | 5 |
| # Crew: | 3 |
| Max Speed: | 12.0 |
| Cruising: | 10.0 |
| Fuel Use: | 20 Litres/Hr |
| Beam: | 33 ft |
| Draft: | 5 ft |
| Sail Away is a 2014 Lagoon 620 in pristine condition having just undergone additional refurbishment and upgrades. She is one of the few charter catamarans that can take 10 guests in 5 double cabins with queen beds and en suite bathrooms with separate showers. She is beautifully equipped with luxurious furnishings and extensive electronics and is the ideal boat for families or groups that want a luxurious, comfortable and fast catamaran. With respect to water sports, her tenderlift is an ideal sunbathing platform while its 17" and 90 HP tender is perfect for waterskiing, wakeboarding and kneeboarding. Besides snorkeling gear, fishing rods with stand, she is also equipped with a flybridge with a cocktail table, cushions, mattresses and a bimini. For Sail Away's scuba diving guests, rendezvous diving can easily be arranged. She has a wonderful crew of 3 who will exceed all your expectations. |
Accomodations:
| SAIL AWAY, Lagoon 620 launched in Spring 2014, accommodates 10 guests in 5 double cabins (queen beds) with en suite bathroom and separate showers. The queen beds dimensions are 81"x 63". | |
| Queens: | 5 |
|---|---|
Charter Yacht SAIL AWAY : 2014 62 ft Lagoon Catamaran
Scuba Diving
| Scuba: | Yacht offers Rendezvous Diving only |
|---|---|
| Compressor: | Not Onboard |
| Dive Info: | |
| Rendezvous diving offered onboard. Crew will make the arrangement on behalf of their guests. | |
Water Toys
| Dinghy: | Hardbottom 15 |
|---|---|
| Dinghy HP: | 70hp |
| Dinghy Pax: | 8pax |
| Adult Skis: | Yes |
| Kids Skis: | Yes |
| Knee Board: | Yes |
| Snorkel Gear: | 12 |
| Tube: | Yes |
| WakeBoard: | Yes |
| PaddleBoard: | 2 |
| 2 Man Kayak: | 2 |
| Float Mats: | Yes |
| Swim Platform: | Yes (Tenderlift) |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | Trolling Rods |
| # Fish Rods: | 2 |
| Other Toys: | |
| 2 SUP's 1 wake skate A 2-rider towing ring 4 bean bags | |
Entertainment
| BBQ: | Yes |
|---|---|
| Salon Stereo: | Yes |
| Num DVD: | 50 |
| Num CDs: | 100 |
| Board Games: | Yes |
| Num Books: | 50 |
| iPod: | Yes |
| Other: | |
| Converters for the electric plugs. Smart TVs in each guest cabin. | |
Amenities | |
| AC: | Full |
| AC Night: | Yes |
| AC Surcharge: | no |
| Hair Dryer: | Yes |
| Special Diets: | Yes |
| Kosher Diets: | Inq |
| Nude Charters: | Inq |
| Guest Smoke: | On the deck |
| Crew Smokes: | No |
| Guest Pet: | No |
| Children?: | Yes |
- Booked
- On Hold
- Available
- Unavailable
| S | M | T | W | T | F | S |
|
|
|
|
|
|||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| S | M | T | W | T | F | S |
|
|
||||||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|||||
| S | M | T | W | T | F | S |
|
|
|
|
|
|
||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|||
| S | M | T | W | T | F | S |
|
|
|
|
||||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| S | M | T | W | T | F | S |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|||||
| S | M | T | W | T | F | S |
|
|
|
|
|
|
||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
||
| S | M | T | W | T | F | S |
|
|
|
|||||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
||||||
| S | M | T | W | T | F | S |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
||||||
| S | M | T | W | T | F | S |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|||
| S | M | T | W | T | F | S |
| 1 | 2 | 3 | ||||
| 4 | 5 | 6 | 7 | 8 | 9 | 10 |
| 11 | 12 | 13 | 14 | 15 | 16 | 17 |
| 18 | 19 | 20 | 21 | 22 | 23 | 24 |
| 25 | 26 | 27 | 28 | 29 | 30 | |
| S | M | T | W | T | F | S |
| 1 | ||||||
| 2 | 3 | 4 | 5 | 6 | 7 | 8 |
| 9 | 10 | 11 | 12 | 13 | 14 | 15 |
| 16 | 17 | 18 | 19 | 20 | 21 | 22 |
| 23 | 24 | 25 | 26 | 27 | 28 | 29 |
| 30 | 31 | |||||
| S | M | T | W | T | F | S |
| 1 | 2 | 3 | 4 | 5 | ||
| 6 | 7 | 8 | 9 | 10 | 11 | 12 |
| 13 | 14 | 15 | 16 | 17 | 18 | 19 |
| 20 | 21 | 22 | 23 | 24 | 25 | 26 |
| 27 | 28 | 29 | 30 | |||
Click on Images to Enlarge
Crew Profile
MEET YOUR CREW
CAPTAIN: Connor Burns
CHEF: Ada Cruz
STEWARDESS: Nicole Du Plessis
Growing up beside the breathtaking shores of Cape Town, South Africa, the calm certainty of the ocean’s rhythm is ingrained in Connor’s soul. His upbringing was a mix of saltwater, sand and awesome adventures.
An opportunity of a Trans-Atlantic crossing ignited his passion for sailing. “Nothing beats the thrill of catching the wind and guiding a vessel through the water with no one in sight”. Connor was hooked! His sailing has taken him from Cape Town, to Panama, to the Mediterranean, and more recently to the Caribbean where he has run term charters in the Virgin Islands for 3 seasons.
Connor embraces his role as a charter captain and host, introducing his charter guests to the world of sailing by curating unforgettable experiences in the beautiful setting of the Virgin Islands.
Adamaris (Ada) Cruz, a true Puerto Rican at heart. Born and raised in the beautiful town of Trujillo Alto, she has a genuine passion for all things water related, whether it’s swimming, diving, or simply enjoying the soothing sound of waves on the shore. When it comes to food, Ada is an absolute connoisseur - savoring the traditional flavors of Puerto Rican cuisine and exploring culinary delights from around the world. Ada not only appreciates good food, but she also has a true passion for cooking. Experimenting with new recipes and placing her own twist on traditional dishes, she loves the creative process of preparing delicious meals that bring people together. She has recently completed a two-week culinary course at Stir Crazy, Super Yacht Culinary Academy in Cape Town, South Africa.
Born and raised among the vineyards and mountains of South Africa’s Winelands, Nicole brings a sunny spirit to any environment she is in. She has a strong background in hospitality, with experience from bartending and waitering to most recently managing a restaurant on the West Coast of South Africa. Her passion for travel and culture has taken her abroad, living and working as an Au pair in the Netherlands, Belgium, and France, caring for children of different ages. Her patient, up-beat nature helps her make guests of all ages feel welcome and comfortable. Outside of work, she loves all things summer, especially stand-up paddling, swimming and enjoying the sunshine. Nicole strives to create a warm, easy-going atmosphere on board, bringing good service and positive energy to make your holiday truly unforgettable.
Together, Connor and Ada and Nicole create amazing charters for their guests that forge connections, take pleasure in culinary delights and create life lasting memories!
Sample Menu
ADA'S SAMPLE MENU
Breakfast
(seasonal fruit platter with every breakfast)
Eggs Benedict
Classic poached eggs, hollandaise sauce, toasted english muffin and bacon
Served with a fresh seasonal fruit platter
Huevos Rancheros
Sunny side eggs, warm boat made tortillas, black beans salsa fresca
French Toast
Golden battered brioche, dusted with powdered sugar, maple drizzle, berries and candied pecans.
Breakfast Burrito
Flour tortilla filled with eggs, cheese potato and bacon with a creamy tangy avocado sauce.
Build Your Own Bagel
Selection of spreads & toppings - cream cheese, smoked salmon, avocado, tomato, capers, bacon,
Avocado Toast
Sourdough topped with smashed tangy avocado, poached egg, balsamic glaze feta & micro greens
Lunch
Tuna Poke Stack
Marinated local ahi tuna, jasmine rice, avocado, cucumber, sesame oil and spicy mayo drizzle
Seared Fish Tacos
Soft boatmade tortillas. Cabbage slaw, lime cream, pico de gallo
Gourmet Lamb Gyro
Tender spiced lamb in a grilled boat made pita, layered with microgreens, pickled onion, and herb tzatziki plated with truffle fries
Grilled Chicken Caesar Salad
Crisp romaine, parmesan crisp, brioche croutons, classic caesar dressing.
Chef’s Crab Cakes
Golden pan- seared crab cakes, plated with remoulade, roasted corn salsa, and arugula salad
Beef Slider Trio
Mini boat made sliders, with truffle aioli, caramelized onions and home fries
Appetizers
Island Ceviche
Fresh local catch marinated in citrus and creamy coconut, served with boat made plantain chips
Gourmet Nachos
Crispy tortillas layered with melted artisan cheeses, pico de gallo, guacamole, vibrant pickled red onions, and crema fresca
Artisan Charcuterie board
Selection of cured meats, aged cheeses, olives, seasonal fruits and honey comb
Truffle Mac & Cheese Bites
Golden fried macaroni & cheese balls with a touch of truffle served with spicy aioli
Mussels a la Chef
Steamed mussels in a creamy chenin blanc, chili & lemon sauce, accompanied by a boatmade focaccia
Spicy Tuna Crispy Rice
Golden rice squares crowned with marinated ahi tuna tartare, avocado and microgreens
Dinner
Coconut Salmon Curry
Pan seared salmon in aromatic coconut curry, accompanied by coconut infused jasmine rice
Passion Fruit Wahoo
Wahoo seared to perfection, set in a passion fruit & chenin blanc reduction, paired with jasmine rice and sauteed vegetables
La Notte Italiana
Boat made pasta prepared in the italian tradition, served with the chefs nightly selection of sauces and accompaniments.
Braised Short Rib risotto
Creamy three-cheese risotto crowned with slow braised short ribs, accented by seasonal vegetables
Surf and Turf
Sous vide- and pan golden filet mignon paired with butter poached prawns in a bed of pomme puree
Honey Glazed Pork Tenderloin
Roasted pork tenderloin brushed with honey mustard, served with fondant potatoes and vegetables
Desserts
Biscoff Cheesecake
Creamy cheesecake infused with biscoff spice, served on a buttery crispy biscoff base
Panna Cotta
Silky vanilla panna cotta topped with a medley of seasonal berries
Tres Leches cake
A delicate sponge soaked in three milks, finished with a whipped cream and caramel drizzle
Decadent Chocolate Brownie
Rich dark chocolate brownie layered with ganache and served with vanilla bean ice cream
Classic Tiramisu
Espresso soaked ladyfingers with mascarpone cream and a dusting of cocoa
Celebration Cake (upon request)
Chef- crafted birthday cake for your special occasion
Chocolate Mousse
Velvety chocolate mousse with a shaved chocolate and a hint of sea salt
STANDARD SHIP’S BAR
Non-alcoholic
Coke, Diet Coke, Sprite, Ginger Ale, La Croix, Club Soda, Tonic Water, Assorted Juices
Spirits
Vodka: Tito’s, Smirnoff
Gin: Bombay Sapphire, Tanqueray
Rum: Cruzan, Bacardi
Tequila: Milagro, Herradura
Whiskey: Dewar’s, Jameson
Bourbon: Maker’s Mark, Bulleit
Assorted Liqueurs
Wine
Red: Cabernet Sauvignon, Malbec, Pinot Noir
White: Chardonnay, Sauvignon Blanc, Pinot Grigio
Rosé, Prosecco
Hard Seltzer
Truly, Highnoon, White Claw, Love City
Beer
Corona, Carib, Landshark, Miller Lite, Coors Light, Heineken
Please let your broker know your preferred brands.
If you wish to have premium wines and/or spirits of your choice, please notify your broker. Your crew will be happy to source these for you and have them on board when you arrive. These would be at an additional cost to you.
Rates
| SEASON: | 2 Guests | 4 Guests | 6 Guests | 8 Guests | 10 Guests |
|---|---|---|---|---|---|
| Summer 2026 | $39,000 | $40,000 | $41,000 | $42,000 | $43,000 |
| Winter 2026 to 2027 | $41,000 | $42,000 | $43,000 | $44,000 | $45,000 |
| Summer 2027 | $41,000 | $42,000 | $43,000 | $44,000 | $45,000 |
| Winter 2027 to 2028 | $41,000 | $42,000 | $43,000 | $44,000 | $45,000 |
Turn Around: 48 hours
Price Details:
CRUISING FEES: BVI cruising fees included.
MINIMUM NIGHTS: 4 nights
LESS THAN 7 NIGHT CHARTER RATES: 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:1/2 the daily rate. Dinner ashore at client's expense. Includes; boarding after 4pm, welcome cocktail and breakfast the
next morning and early start.
TURN AROUNDS: 48-hour turns are standard
HALF-BOARD OPTION: $150 discount per person
Includes; 7 breakfasts, 4 lunches & 3 dinners, all other meals to be eaten ashore at client's expense.
LOCAL FARE OPTION: $75 discount per person
Includes; 7 breakfasts, 5 lunches & 6 dinners, all other meals to be eaten ashore at client's expense.
HOLIDAY RATES:
XMAS: Flat rate $47,000. Must end no later than Dec 26th.
NEW YEARS: Flat rate $52,000. Must begin no sooner than Dec 28th.
CHILDREN'S DISCOUNT:
$200 discount per child under aged 12 up to a max of 3 children.
Rate Terms:
InclusiveAll 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.