VIRGIN ISLANDS CHARTER YACHTS:
1-800-596-0594
SIREN SONG
Click on Image for Gallery
SIREN SONG
| Length: | 47 ft |
|---|---|
| Builder: | Leopard |
| Year Built: | 2004 |
| Refit: | 2015 |
| Max Guests: | 6 |
| Cabins: | 4 |
| # Crew: | 2 |
| Max Speed: | 8.0 |
| Cruising: | 6.5 |
| Beam: | 25 ft |
| Draft: | 4.5 ft |
| Base Port: | Grenada |
Click on Image to Enlarge
Accomodations:
| Starboard Forward Cabin has a TV/DVD New outside seats and canvas Custom wood chart table and davits New 13ft 60HP center counsel tender. Inside new refrigeration and galley | |
| Queens: | 3 |
|---|---|
Charter Yacht SIREN SONG : 2004 47 ft Leopard Catamaran
Scuba Diving
| Scuba: | Onboard |
|---|---|
| License Info: | Master |
| Compressor: | Not Onboard |
| Divers: | 6 |
| Dive Info: | |
| Guests need to bring or rent their own gear. | |
Water Toys
| Dinghy: | 13' |
|---|---|
| Dinghy HP: | 60hp |
| Dinghy Pax: | 8 |
| Adult Skis: | Yes |
| Kids Skis: | Yes |
| Knee Board: | Yes |
| Snorkel Gear: | 6 |
| Tube: | Yes |
| WakeBoard: | Yes |
| 1 Man Kayak: | Yes |
| Float Mats: | Yes |
| Swim Platform: | Yes |
| Boarding Ladder: | Yes |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | Trolling |
| # Fish Rods: | 3 |
| UnderWater Cam: | Yes |
| Other Toys: | |
| Two SUPs | |
Entertainment
| Internet: | Onboard WIFI |
|---|---|
| BBQ: | Yes |
| VCR DVD: | Yes |
| Salon Stereo: | Yes |
| Num DVD: | 75 |
| Num CDs: | Bluetooth |
| CamCorder: | Yes |
| Board Games: | Yes |
| Num Books: | 20 |
| iPod: | Yes |
Amenities | |
| AC: | Full |
| AC Surcharge: | no |
| Special Diets: | Inq |
| Kosher Diets: | No |
| Nude Charters: | Inq |
| Guest Smoke: | No |
| Crew Smokes: | Inq |
| Guest Pet: | No |
| Children?: | No |
- Booked
- On Hold
- Available
- Unavailable
Tap/Click on Dates for Status
August 2026
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September 2026
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October 2026
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November 2026
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December 2026
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January 2027
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February 2027
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March 2027
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April 2027
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May 2027
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June 2027
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July 2027
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Click on Images to Enlarge
Click to Enlarge
Crew Profile
Captain Ryan has always lived close to or on the water. Ryan grew up in Michigan on the Great Lakes. This 50 Ton Merchant Mariner has a BA from Michigan State University. He had tried his hand at various business ventures, but the Siren Song of the Virgin Islands kept calling his name. Raised in a suburb of Detroit, Capt Ryan was cruising on his first sailboat by age 10. When Ryan did a Natural Science Study Abroad with MSU the USVI and BVI he knew he found the perfect paradise. Ryan's love of local Ecology and Natural Science always drew him back to these spectacular dormant volcanoes rising out of the sea. Ryan has many other Hobbies & Interests including Traveling, Diving, fishing, Surfing, Building SUP, Woodworking, Drone Flying, Photography, Yeti using, Dancing in flip flops, and just having a blast!!!! Ryan is working on his acquiring his dive masters certification hopefully next season...
Katie is a traveler with a passion for food and people. This year will be her fifth year living out of a backpack and she doesn't plan on moving out of it anytime soon. She's traveled to 12 countries in the past 5 years while hiking, surfing, snowboarding, camping, and, of coarse, eating & cooking. She loves cooking with flavors that highlight the countries she's visited, from traditional fare, to more modern fusion.
Click to Enlarge
Sample Menu
Day 1
Appetizer:
Sushi / sashimi
Dinner: Mandarin pork roast, mashed potatoes & veggies served with homemade herbed bread & compound butter assortment
Dessert: Jamaican Toto (Coconut cake) / vanilla ice cream / caramel & bourbon drizzle Saturday
Day 2
Breakfast: Bacon egg and spinach Benedict served with ripe fruit
Lunch: Black and blue ribeye salad - Blackened ribeye steak, arugula, cherry tomatoes, red onions, blue cheese crumbles and homemade balsamic dressing
Appetizer: Fruit and cheese board: Puff pastry covered triple cream brie atop local jam, Danish blue, Gouda & goat’s cheeses topped with balsamic glaze, honey, spiced nuts & dukkah, aside apple slices & flatbread crackers
Dinner: Traditional Jamaican jerk chicken, red beans and rice aside callaloo
Dessert: Caramel / bourbon / pecan bread pudding, served with vanilla ice cream
Day 3
Breakfast: French toast topped with fruit compote and maple syrup.
Lunch: Grilled white fish / mango coulis / basmati rice
Appetizer: House made tomato / basil Bruschetta and caprese salad / balsamic glaze
Dinner: Jamaican Jerk fish tacos, pineapple salsa, red cabbage salad
Dessert: Pineapple crisp / vanilla ice cream / caramel
Day 4
Breakfast: Spinach / bacon and gruyere quiche
Lunch: Traditional caribbean goat curry served with paratha roti
Appetizer: Seafood, cheese & green onion wontons / spicy soy dipping sauce
Dinner: Grilled white fish / corn polenta / sautéed spinach / red pepper coulis
Dessert: Mexican sopapilla cheesecake / honey drizzle
Day 5
Breakfast: Feta cheese, parmesan and veggie frittata / balsamic glaze
Lunch: Sephardic spiced fish skewers / tzatziki sauce / basmati rice
Dinner: Spinach&artichokedip/paratharoti&crackers
Dessert: Fruit crumble / vanilla ice cream / caramel
Day 6
Breakfast: Israeli shakshuka served with paratha roti
Lunch: Grilled white fish over a spinach / bacon salad, served with a perfectly gooey hard-boiled egg
Appetizer:Asian style pork ribs served with purple cabbage salad
Dinner: Shrimp scampi / angel hair pasta / veggies / buttery white wine & lemon sauce / homemade focaccia
Dessert: Angel food cake / fruit compote / sliced almonds.
Day 7
Breakfast: Mexican sausage, veggie and tortilla strata served with sour cream
Lunch: Cuban sandwich / pickle / spicy potato wedges
Appetizer: Fried plantains / spicy aioli
Dinner: Shrimp, sausage and rice Jambalaya
Dessert: Individual cheesecake / berry compote
Last day
Breakfast: Biscuits and gravy or goat's cheese, veggie and bacon frittata
Snack: Tomato, black bean and avocado salsa / blue corn chips
Rates
| SEASON: |
|---|
| High Season |
| Low Season |
| Low Season (Fall/Winter) |
Turn Around: 48 hours
Preferred Pickup: Red Hook
Price Details:
CHRISTMAS: $14,900 (Up to 6 guests)NEW YEARS RATES: $16,900 (Up to 6 guests)
HALF-BOARD RATES (7/4/3 BREAKFAST/LUNCH/DINNER): $150 off / person
***3 lunches and 4 dinners ashore at client expense***
LESS THAN 6 NIGHT CHARTERS DIVIDE BY 6 RULE: (Rate / 6 X #Nights)
***(Rate divided by 6N X number of nights*** For 6 nights divide rate by 7 X 6N.
TRAVEL AGENT COMMISSION: ***Please inquire prior to offering rates to client***
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.