
| Length: | 62 ft |
|---|---|
| Builder: | Lagoon |
| Year Built: | 2010 |
| Refit: | 2020, 2023 |
| Max Guests: | 6 |
| Cabins: | 3 |
| # Crew: | 2 |
| Max Speed: | 9 |
| Cruising: | 7 |
| Fuel Use: | 5 US Gall/Hr |
| Beam: | 33 ft |
| Draft: | 6 ft |
| Base Port: | BVI |
| Welcome aboard Sip Sip! Our Lagoon 620 Catamaran is ready for relaxation and adventure in the most beautiful Caribbean blue waters. We’re fully equipped with an impressive array of water toys for you to indulge in: SCUBA diving equipment, SNUBA and snorkeling gear, a LIFT 3 eFoil board, two SEABOBs, kiteboarding equipment, paddleboards, fishing gear, float noodles and plenty of inflatables. Plus, there’s wakeboarding, water skiing, and tubing from the Sip Sip Tender with a 60 HP 4-stroke Yamaha engine. All water toys are on board and all are included in your charter! Sip Sip is designed for you to relax in style. All three cabins are appointed with queen size beds, offer individualized air conditioning, smart TVs, storage, stunning window views, and private ensuite bathrooms with separate showers. The spacious double-sized master cabin also boasts a vanity/desk area, several closets, dressing area with a couch perfect for lounging, and direct access to both the aft deck and salon. If you prefer relaxing closer to the water, the hydraulic swim platform, floating deck, and inflatable couch and chairs will have you enjoying the crystal-clear waters in idyllic comfort. The oversized airconditioned indoor salon, aft deck, and spectacular flybridge provide guests with numerous areas to sunbathe, dine, cocktail, and entertain. Take in 360-degree views from the flybridge's sun cushions, sunbathing net and lounge areas. The very spacious salon (thanks to the galley being located below deck) has one of the largest living areas for a catamaran of its size and includes multiple couches, an electric lift TV, wrap-around windows, and opens to the aft deck through large sliding glass doors providing a true indoor/outdoor living experience. Our outdoor dining area is large enough for everyone to enjoy world class cuisine al fresco and has abundant lounge seating and a fully stocked bar. Our amazing professional crew looks forward to catering to all your needs. From serving up delicious tropical craft cocktails (David is a former bartender), creating a personalized menu by professionally trained chef Olivia, leading your SCUBA adventures with our certified Divemaster Naomi, and designing your itinerary for onshore excursions, David, Olivia and Naomi are eager to welcome you aboard Sip Sip and offer you your most memorable vacation yet. |
| The two queen cabins are spacious with walk-around queen beds and plenty of storage. All cabins offer individualized air conditioning, and private en-suite bathroom with separate shower and electric toilets. The master cabin is the size of two standard cabins and has direct access to the cockpit and saloon, providing a work space, several closets, dressing area with couch, smart TV and plenty of storage and extra room. | |
| Queens: | 3 |
|---|---|
| Scuba: | Onboard |
|---|---|
| License Info: | Master |
| Compressor: | Onboard |
| Dive Tanks: | 3 |
| Regs: | 3 |
| Divers: | 3 |
| Dive Lights: | 3 |
| Dive Info: | |
| 3 x SCUBA (2 + guide) 2 x SNUBA - full onboard gear All BCD's are to be rented by charterer. Additional regulators, dive weights and tanks to be rented by charterer. The crew are happy to arrange the additional dive equipment and have it onboard for the charter. | |
| Dive Costs: | |
| 3 Dives included in the charter price. $50 per person/per dive for any additional dives. | |
| Dinghy: | 13 foot AB tender (2020) |
|---|---|
| Dinghy HP: | Yamaha 60hp 4 stroke (2020) |
| Dinghy Pax: | 6 |
| Adult Skis: | 1 |
| Kids Skis: | 1 |
| Snorkel Gear: | 8 |
| Tube: | 2 |
| WakeBoard: | 1 |
| PaddleBoard: | 2 |
| 2 Man Kayak: | 1 |
| Float Mats: | 1 |
| Swim Platform: | Yes |
| Boarding Ladder: | yes |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | Trolling |
| # Fish Rods: | 2 |
| Other Toys: | |
| New LIFT3 eFoil board New SeaBobs (2) SNUBA and SCUBA diving Hydraulic swim platform for water level lounging Inflatable couch and chairs - great for beach, mat/dock, swim platform or additional bow seating | |
| Internet: | Onboard WIFI |
|---|---|
| BBQ: | Yes |
| VCR DVD: | Yes |
| Salon Stereo: | Yes |
| Num DVD: | Yes |
| Board Games: | Yes |
| Num Books: | Yes |
| iPod: | Yes |
| Other: | |
| Toiletries Turn down service Ice makers Refreshment refigerators | |
Amenities | |
| Voltages: | 220/110/24 |
| AC: | Full |
| AC Night: | Yes |
| Hair Dryer: | Yes |
| Special Diets: | Yes |
| Kosher Diets: | Inq |
| Nude Charters: | Inq |
| Guest Smoke: | Yes - only at aft back steps |
| Crew Smokes: | Inq |
| Guest Pet: | No |
| Children?: | Yes |
| Min Age: | All ages are welcome |
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MEET YOUR CREW:
CAPTAIN: Harry Bowerman
CHEF: Martha Hall
Harry’s journey to the British Virgin Islands was the culmination of a decade of adventure across mountains and oceans worldwide. A lifelong sailor, he competed internationally in dinghy and keelboat classes and began teaching and coaching at just 14. Beyond the water, he spent two winters in the Canadian ski industry—first operating lifts in Lake Louise, then patrolling the slopes in northern British Columbia.
He went on to manage a sailing club in Abu Dhabi, before studying at university, where he also developed a passion for marine photography and met Martha. Since then, Harry has worked extensively in the charter industry, delivered yachts across the Atlantic, and sailed in waters ranging from the Mediterranean to Southeast Asia. Now based in the BVI, he skippers Sip Sip, and volunteers with VISAR.
Martha grew up in Devon, where her love of cooking, skiing, and life on (and under) the water began. After crossing the Atlantic, working ski seasons in the Alps, and leading diving trips with sharks, she pursued a professional career as a chef. Her love for cooking truly began when she started working in an award-winning floating restaurant under the guidance of a former yacht chef and used the skills she learned there to pursue a career as a chef. This began in the mountains and later transitioned to yachts. Martha discovered that being a yacht chef allows her to flourish in this varied and fulfilling environment where her creativity can expand under the autonomy that this work affords her, as well as, the challenge to accommodate guest’s differing requests and dietary requirement. Every day is different and it combines her love of food with her passion for adventure.
Martha’s style focuses on fresh, vibrant dishes, and she has extensive experience creating menus that cater to diverse dietary needs, particularly vegetarian and vegan. Beyond the galley, she enjoys every aspect of yacht life—whether sailing, exploring, or welcoming guests aboard.
Martha and Harry are thrilled to be able to host you aboard Sip Sip and share the beauty and the fun the Virgin Islands have to offer with you.
Martha’s Sample Menu
BREAKFAST
Daily Offerings
A selection of fresh tropical fruit, creamy yogurt, house-baked pastries, assorted cereals, fresh-pressed juices & locally roasted coffee.
Build Your Own Bagel Board
Freshly baked bagels served with cream cheese, smoked salmon, tomato, red onion, capers & smashed avocado.
Shakshouka
Poached eggs in a fragrant spiced tomato & pepper sauce, served with warm crusty bread.
Turkish Eggs (Çilbir)
Poached eggs over garlic-dill yogurt, finished with Aleppo-spiced butter.
Breakfast Tacos
Soft tortillas filled with scrambled eggs, bacon or sausage, potatoes, cheese, salsa & guacamole.
Pancake & Waffle Morning
Made-to-order with berries, maple syrup, whipped cream & toppings of your choice.
Eggs Benedict
Classic poached eggs on English muffins with your choice of ham, smoked salmon, or spinach, topped with hollandaise.
French Toast
Custard-soaked bread, golden fried and served with maple syrup & powdered sugar.
The Full Monty
A hearty breakfast with eggs your way, bacon, sausage, tomato, mushrooms, baked beans, toast & hash browns.
LUNCH
Earth, Surf & Turf Tacos
A trio of oyster mushroom, Baja-style fish, and pork carnitas tacos with pineapple salsa & fresh slaw.
Steak Sandwich
Grilled ribeye on beer-onion bread with caramelised onions, served with burrata, arugula & tomato salad.
Teriyaki Salmon Grain Bowl
Grilled salmon with bulgur, red cabbage, carrots, Brussels sprouts, edamame & a sriracha kick.
Greek Feast
Chicken souvlaki with dukkah flatbreads, tzatziki, hummus, courgette fritters & Mediterranean salad.
Seared Ahi Noodle Bowl
Sesame-crusted tuna over soba noodles with pickled ginger, wasabi mayo & crisp snap peas.
Sailor’s Beef Burger
Wagyu beef patties on brioche with tomato relish, arugula salad, slaw & sweet potato fries.
Lobster Rolls
BVI spiny lobster on brioche with corn ribs & truffle parmesan baby potatoes.
APPETISERS
Cheese & charcuterie board
Red snapper ceviche with chilli, coconut & plantain chips
Fresh summer & spring rolls with sweet chilli & peanut dipping sauces
Jalapeño poppers & house-made nachos with guacamole & roasted salsa
Spanish tapas: croquettes, grilled sardines, red wine chorizo
Bruschetta, smoked gouda arancini & marinated olives
Greek mezze: muhammara, hummus, artichokes, pittas & crudités
DINNER
Pan-Seared Sea Bass
Served with a delicate crab cake, fennel salad & tomato caviar velouté.
Slow-Cooked Beef Shin Rendang
Richly spiced beef with turmeric rice, toasted coconut & cilantro chutney.
Mahi Mahi
Pan-roasted with black rice risotto, slow-roasted tomatoes & balsamic pearls.
Braised Pork Belly & Black Pudding
With sweet potato purée, celeriac remoulade & a silky Madeira jus.
Herb-Crusted Rack of Lamb
With pesto-roasted potatoes, minted yogurt & raw ratatouille salad.
Jamaican Jerk Snapper
With rice & peas, mango-coconut salsa & roasted okra.
Filet Mignon
Grilled to perfection with chanterelle mushrooms, confit asparagus, broccoli & café de Paris sauce.
DESSERTS
Limoncello Tiramisu
Ladyfingers soaked in lemon liqueur with mascarpone & lemon zest.
Chocolate Lava Cake
Warm chocolate cake with a molten centre.
Jelly & Ice Cream
Lychee-lime sorbet with champagne jelly.
Crème Brûlée
Classic vanilla custard topped with a caramelised sugar crust.
Dulce de Leche Cheesecake
Creamy caramel cheesecake on a graham cracker base.
Chocolate, Peanut & Banana Galette
Flaky pastry filled with chocolate, peanut butter & banana.
Passionfruit & Mango Pavlovas
Mini meringue nests filled with tropical curd & cream.
| SEASON: | 2 Guests | 4 Guests | 6 Guests |
|---|---|---|---|
| Winter 2025 to 2026 | $33,500 | $34,000 | $35,000 |
| Summer 2026 | $33,500 | $34,000 | $35,000 |
| Winter 2026 to 2027 | $33,500 | $34,000 | $35,000 |
| Summer 2027 | $33,500 | $34,000 | $35,000 |