Overview

⮞ Guests (8)

⮞ Length (62.00 Ft)

⮞ Type (Cat)

⮞ Cabins (4)

⮞ Queen Beds (4)

⮞ Showers (5)

 

 

⮞ Air Conditioning (Full)

⮞ Smoking Area (Transom steps)

⮞ Generator (19kw and 10Kw)

⮞ Year Buillt (2016)

Accomodations

⮞ Ripple accommodates up to 8 guests in 4 luxurious queen cabins all ensuite with electric heads and seperate shower stalls and individually controlled AC.
Fans throughout the boat.

Locations

⮞ Summer Port : Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)

⮞ Winter Port : Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)

⮞ Preffered Pickup : Yacht Haven Grande, St. Thomas

Specification

Price Details

⮞ BVI: Yacht is able to charter in the BVI ST. Thomas pick-up and drop-off. CRUISING FEES: Bookings made AFTER Jan15, 2023, will include BVI Cruising Fees. For all bookings made BEFORE Jan 15, 2023, Fees, and Taxes to be paid by the Charterer. MINIMUM NIGHTS: 4 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 $45,000. Must end no later than Dec 27th. NEW YEARS: Flat rate $48,000. Must begin no sooner than Dec 28th. CHILDREN'S DISCOUNT: $200 discount per child under aged 12 up to a max of 3 children. ****Available for charters in GRENADA and the GRENADINES from August 15 to October 15,2024

Crew Profile

MEET YOUR CREW
Mark Russell
Michael O'Brien
Jeanique De Klerk


Born in Japan, growing up in England with American parents, Mark has always been a voyager. Having started sailing at a young age, he completed his RYA day skipper course at the ripe age of 13 years old on a 32’ sloop sailing the French and English coasts. His passion for all things nautical led him to a degree in Marine Biology and Coastal Ecology at the University of Plymouth where he completed his Yacht Master course and worked locally as a dive guide and RIB pilot. Soon wishing to explore further afield, Mark embarked on a career as a professional dive guide and instructor working all over the world and clocking up thousands of dives culminating in a 4.5hr dive to 260’ on a rebreather to explore a war wreck in Vanuatu. This was while working on his first luxury motor yacht. He then stayed in this sector on and off for the next 17 years earning MCA Master 3000 and Y4 engineer licenses. One notable break from luxury yachts was his time spent with the race vessel ‘Earthrace’. The team circumnavigated the globe in 60 days in a 78’ motor yacht with 4 crew and still hold the World Record to this day! Mark loves exploring the Virgin Islands and all the fun, culture and nature it has to offer.


Born and raised in South Africa, Michael O'Brien has always had a deep connection with the ocean. This lifelong passion led him to earn his PADI Divemaster certification in Sodwana Bay, Durban, in 2020 – a testament to his exceptional diving skills.

In the same year, Michael discovered his love for culinary arts. Pursuing this newfound passion, he underwent formal culinary training for 4 years in Stellenbosch. His talent and dedication quickly propelled him into the world of fine dining, where he honed his skills in prestigious Cape Town establishments, including The Manor House and Delaire Graff Wine Estate.

Seeking to combine his two greatest loves – the ocean and food – Michael set his sights on a career at sea. In early 2023, he secured his first maritime position as 3rd chef on a vessel in Scotland. His culinary expertise and adaptability saw him swiftly rise through the ranks, eventually becoming the sole chef aboard an 80-foot yacht cruising the Bahamas.

Now, Michael has embarked on a new adventure as part of the crew aboard Ripple. He brings his unique blend of ocean expertise and culinary mastery to our catamaran, enhancing our guests' experiences with his skills both as a chef and an experienced diver. We're thrilled to welcome him as a valuable member of the Ripple family, where his passion for the sea and gourmet cuisine contributes immensely to creating unforgettable charter journeys.

Jeanique is a young and ambitious soul from a small, rural town in Solwezi, Zambia. She started yachting at the age of 20 with the aim to be independent, travel to her hearts content and to experience diverse cultures. With two summer seasons under her belt she has worked on charter yachts in Greece, the Mediterranean and the east coast of the USA. She was a competitive swimmer for twelve years and just loves the water and has now had the opportunity to scuba dive and see the underwater world we share with our aquatic friends.Being
able to work both on deck and inside vessel's, she's been able to see the best of both worlds on a yacht or sailing vessel. She has been aloud the opportunity to share her friendly, caregiving nature everywhere she goes, allowing the people whom connect and meet her feel the positive and kind hearted nature which is her personality and character.

This great crew look forward to welcoming you onboard Ripple this season and creating the best vacation memories for you, your friends and families.

Sample Menu

Michael's Sample Menu

BREAKFAST

All breakfast will have a cereal station set up as well as choice of a chef’s hot breakfast plate.

Hot

Eggs

Bacon

Sausage

French toast

Pancakes

Chef’s sea Breakfast Plate

Eggs benedict

 

Cold (Set up Every Morning)

 

Fruit platter

Yogurt

Muffins

Toast

 

LUNCH

Fish Tacos with Vibrant Watermelon Salad - freshly caught tuna , red cabbage, cilantro, avocado, tomato, fresh citrus sauce

Chicken Pesto Pasta Salad - grilled pesto chicken breast, cherry tomato, sweet peppers, goat’s cheese, fusilli

Grilled Grouper Fillet with Styled Greek Salsa Salad - grouper fillet, mango, red cabbage, cucumber, olives ,feta Greek salsa dressing

Cheeseburgers in Paradise/ Sweet Potato Fries/ Pulled Wild Leaf - homemade cheeseburgers, brioche bun, bacon jam, roman lettuce, sweet potato fries

Cheese/ Onion/ chicken / Quesadillas with Honey Mustard Salad - pan seared chicken, onion, freshly grated cheddar/pepper jack, lightly toasted tortilla

Beef Kababs with Fresh creaser Salad -prime cut of beef cubed, onions, peppers, courgettes

Catch of the day/rice/ grilled vegetables - freshly caught mahi-mahi, basmati rice, peppers, courgettes and aubergine

 

CANAPES

Whipped Wild Honey/ Watermelon/ Cracker -honey that is whipped in a machine that is dressed over watermelon cubed, water cracker

Homemade hummus and Crudites - carrots, celery, cucumber, blended chickpeas

Creamy Spinach Dip - spinach, parmesan cheese, sour cream, secrete spices baked to perfection

Mini Bacon Pancake Bites - confit bacon placed on a savory flour bite

Melon Wrapped Prosciutto - summer melon wrapped in prosciutto

Popcorn Chicken Bites/ Olives- battered chicken cubed fried to perfection with deli olives

Arancini balls - italian rice balls flavored with saffron and herbs lightly fried

 

STARTERS

Rice Paper Wrapped Mushroom and Shrimp/ Spring Rolls - sautéed mushroom, spring onion, blanched shrimp, rice paper

Bruschetta/ Garlic Caprese Bread - cubed tomato petal, garlic, parsley bread

Prawn Cocktail - tomato, horseradish and sugar syrup, grilled prawns

Bacon Wrapped Scallops - U10 scallop, deli bacon

Rolled Cucumber with Cream Cheese and Sun-Dried Tomatoes -thinly sliced cucumber, cream cheese, chopped sun dried tomatoes

Caramelized Onion and Brie Tartlets - brewed white onion, brie cheese, savory tart

Melon of the land and sea - sliced melon, brushed with apricot jam

 

DINNER

Beef Roast/Carrots/ Steamed Baby Potatoes/Gravy - Prime beef cut, blanched carrots, baby potatoes, beef fat sauce with cream split 

Meatloaf Pasta - Tomato based minced loaf crumbled on top of tagliatelle 

Beef Fillet/ Pommes Anna/ Rainbow Carrots/Jus - fillet of beef, layered potatoes, grilled carrots, beef trimming sauce

Grilled Sea Bass/ New Potatoes/ Grilled Corn/ Parsley Sauce - sea bass, boiled potatoes tossed in cilantro, corn, flour-based sauce with parsley

Creamy Bacon and mushroom pasta with Garlic Bread - roasted mushroom and bacon tossed in a creamy sauce, linguini, garlic bread

Chicken Stir-Fry with Glass Noodles - flame grilled chicken breast, mixed vegetables, glass noodle Thai chili sauce

Flamed grilled lamb/ garlic crushed potatoes/asparagus - local sourced lamb rack / potatoes roasted in garlic oil, steamed buttered asparagus

DESSERT

Crème Brulé.

Lemon Posset.

Cheesecake

Chocolate Fondant.

Key Lime Pie.

Poached pear/ caramel ice cream