Overview

⮞ Guests (6)

⮞ Length (62.00 Ft)

⮞ Type (Cat)

⮞ Cabins (3)

⮞ Queen Beds (3)

⮞ Showers (3)

⮞ Heads (3)

 

 

⮞ Air Conditioning (Full)

⮞ Smoking Area (Yes - only at aft back steps )

⮞ Generator (Yes)

⮞ Year Buillt (2010)

Accomodations

⮞ 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.

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 : YHG, St. Thomas, USVI

Specification

Price Details

⮞ BVI: Yacht is able to charter in the BVI ST. Thomas pick-up and drop-off 2026 SEASON: For all bookings for the 2025/26 season, please increase listed rates by 10% before quoting to your client. 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 $45,00. 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.

Crew Profile

MEET YOUR CREW:
CAPTAIN: David Stanley
CHEF: Jeandre (Jay) Britz
STEWARDESS: Naomi Timms

Born in Cape Town, South Africa, David developed an insatiable taste for travel and the ocean. Growing up over a large variety of locations, he managed to explore various different parts of his home country, discovering quickly that each place has its own unique magic, culture and people. He always managed to find himself back in Cape Town for large portions of the year, spending time snorkeling, swimming and enjoying the South African coast.

At the age of 14, David traveled to Mauritius for his first overseas trip and spent weeks on the water learning about water-skiing, marine wildlife and power boats. This prompted a further desire to see the world and travel. A few years later, having worked as a cocktail bartender for some time, he moved to the UK to hone his craft, finding work in one of London’s oldest pubs and learning from some incredible “sipsmiths”. He’s a classic cocktail fanatic and never turns down the opportunity to create something new and fun.

In 2019, David packed up all his belongings, sold his car and decided that the sea was his home. He began sailing commercially in Croatia and Greece for the flotilla company “The Yacht Week”, learning plenty from the yachts and the many guests he’s worked with. Creating many connections and friends along the way. He then migrated to the Caribbean where he has worked on a catamaran for the past 2 years.

A fun-loving, free-spirited young man, David always enjoys sparking up a conversation and showing his peers/guests the ropes of sailing.

Jay grew up in countryside of South Africa. For as long as he can remember he has been fascinated by the preparation and presentation of food, spending many many hours in the kitchen with his mother and grandmother. Growing up on the farm the concept of farm to table was an everyday occurrence. As an adult he was a private chef for guesthouses and on a number of occasions stepped in at the local golf course clubhouse when needed. Jay has always been an outdoors 'kinda' guy spending much of his downtime on fishing boats, jetski's and boat tenders which segued into the charter yacht industry. He has been a chef onboard sailing catamarans since 2019 and cannot wait to share his beautiful culinary creations with you.

Naomi grew up in the UK. She studied Environmental Science at university and is passionate about marine conservation and ecology. Her love for sailing sparked when she took part in a marine conservation expedition aboard a tall ship. During this trip she learned classic sailing techniques and worked with professionals to learn about the conservation of marine wildlife.
Naomi has worked in the hospitality for the past 8 years, she has worked in fine dining restaurants, cocktail bars, catered for events and weddings. She decided that working on yachts was a perfect mixture of the two things she loves doing the most and decided to leave her hospitality job on land to work for a large flotilla company in the Mediterranean. She has worked on sailing yachts in Croatia, Greece, Antigua, and the BVI’s.
In her free time, Naomi loves exploring, hiking, surfing and paddle boarding, however her number one interest and passion is the ocean and as a PADI Dive Master Naomi cannot wait to share this love with her guests.

David, Jay and Naomi are eager to welcome you aboard Sip Sip and offer you the most memorable vacation experience ever in the Virgin Islands.

Sample Menu

Jays Sample Menu

BREAKFAST

Avocado, Egg and Pesto Toast

Shakshuka

Smoke Salmon Bagels topped with cream cheese, cucumber and red onion

Muffin omelets topped with creamy spinach, pork sausage and mushrooms

Baileys French toast topped with syrup and bacon

Mc Muffin topped with hollandaise sauce

 

LUNCH

Blackened tuna steaks, coleslaw bagels and sweet potato skins

Chicken nachos with salsa, sour cream and guacamole

Garden veggie bake with roasted cherry tomato and onion baguette

Grilled pineapple chicken skewers with potato salad and garlic bread

South African Babotie served with banana salsa and turmeric rice

 

APPETIZERS

Olive tamponade with snail rolled tortilla and brie cheese

Bacon wrapped goat cheese stuffed dates

Charcuterie board

Spicy quesadilla with sour cream and apricot/fig jelly

Baked feta, cherry tomato and garlic flat bread

Tuna ceviche or sushi

 

DINNER

Pork Tenderloin with creamy mash, red wine reduction and sauteed red cabbage.

Mahi Mahi with Mango salsa and couscous

Paella Seafood pasta served with beet and goats cheese salad topped with walnuts

Butter chicken curry and ginger rice served with feta phyllo turnovers

Red Snapper served with roasted vegetables and brown rice

 

DESSERT

Deconstructed key lime cheesecake with ginger crumble

Malva Pudding

Chocolate Mousse

Coconut lime ice cream

Rosemary avocado sorbet