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 Windwards, 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 ST VINCENT AND THE GRENADINES Yacht is available for charter in ST. Vincent and the Grenadines August 1 - August 22, 2025 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: Olivia Boyd
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.

Olivia is a natural people-person with a talent for making you feel as though you’ve known her forever – fun loving, vivacious and energetic – she will be sure to create a warm stay that will be enjoyable, carefree, unique and curated to each guest she meets! Warm weather and a love for the sea brought Olivia from Northern Virginia, USA, to The University of Tampa, Florida, where she studied communications and film photography! Olivia fell in love with the islands at an early age after visiting with her family over the years, her sailing journey began on a leopard catamaran at the age of 11. Her hospitality experience has come from helping and working in her home kitchen with family and friends. Her family are wonderfully sociable and so she has grown up in a home with great hosts as her role models. With a yacht chef certificate from The Ashburton Cookery School in Devon, UK, she took her love for hosting and food preparation to a career in yachting. Olivia has 6 years of charter chef experience, making St. Thomas her home base these past 6 years!
Always happy to whip up poké, lobster, cracked conch or whatever the islands have to offer - bright and warm flavors are key in her galley! Olivia is eager to cook for you on your Sip Sip adventure!

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, Olivia 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

 

Olivia’s Sample Menu

 

Breakfast

Sliced Avocado On Whole Grain Bread Topped With A Poached Egg And A Side Of Crispy Bacon

Caribbean Rosemary Infused French Toast Served With Homemade Blueberry Maple Syrup

Tomato And Red Pepper Shakshuka Served With Toast And A Side Of Bacon

Caribbean Eggs Benny - Poached Eggs Over Plantain Cakes Drizzled With Fresh Hollandaise Sauce

Peanut Butter Banana Pancakes Topped With Caramelized Bananas served With Applewood Breakfast Sausage

Huevos Rancheros - Two Sunnyside Up Eggs Over A Fresh Flour Tortilla, Topped With Black Beans, Breakfast Sausage Roasted, Red Peppers, Warm Salsa Con Queso and Avocado

Lox and Bagel Board Served With Smoke Lox, Herbed Cream Cheese, Capers, Pickled Red Onions and Microgreens

 

*Breakfast served with your choice of coffee or tea, juices and fresh fruit - & bacon ;)

Bloody Mary’s and Mimosa’s on request

 

 

 

Lunch

Crab Cakes From Scratch Topped With A Homemade Remoulade On A Bed Of Green Salad

Caribbean Lobster Rolls And Homemade Dressing Accompanied By Freshly Made Cabbage Slaw

Kale Ceasar Salad Topped With Marinated Grilled Flank Steak

Grilled Chicken Over A Bed Of Balsamic Spinach Salad Topped With Whipped Goats Cheese Brûlée

Tuna Poke Bowls Topped With Colorful Veggies, Ginger, Wasabi and Soy Over Chilled Sushi Rice

California Style Shrimp Stack Topped With A Mango And Pineapple Pico De Gallo

Slow Roasted Pork On Crispy Grilled Loaf Served With Grilled Pineapple And Truffle Potato Crisps

 

* Served with ice water, soda, wine or beer of your choice

 

 

Appetizers

Served with the cocktails and mocktails of the day.

Anti-Pasta Platter Served With A Selection of Meats, Olives And Dried Fruits Accompanied By An Assortment Of Cheeses, Pickles and Crackers

Ground Lamb And Fresh Mint Over Hummus Served With Warm Pita Slices

Flatbread Pesto Pizzas

Whipped Smoked Salmon Mouse Served with Fresh Dill Served On Thin Sliced Cucumber Rounds

Crispy Gnocchi Tossed In A Vodka Sauce And Topped With Confit Tomatoes

Squid Salad “Nachos” Over Crispy Fried Wonton Chips

 

Dinner

Served with ice water and beer or wine of your choice

Tomato and coconut chicken curry served with jasmine rice and warm naan

Fresh catch over grilled pineapple topped with a grilled leek salad

Lamb lollipops over butternut squash purée topped with crispy sage

Seared scallops over risotto topped with crispy prosciutto and maple roasted asparagus

Seared Tuna steaks over a carrot, cauliflower and ginger purée with crispy soy green beans

Filets cooked to your preferred temperature over potato mash topped with a red wine reduction and fresh arugula

Weekly pasta night served with roasted garlic bread

 

 

 

Dessert

Fresh Baked And Made Chocolate Chip Cookie Ice cream Sandwiches Topped With A Warm Chocolate Drizzle And Fresh Whipped Cream

Classic Crime Brûlée Topped With Passion Fruit And Flakey Sea Salt

Homemade Pavlova Topped With Balsamic And Vanilla Marinated Strawberries And Fresh Whipped Cream

Vanilla Pana Cota Topped With A Tropical Fruit Salad

Homemade Key Lime Pie Garnished With Fresh Whipped Cream

Chocolate Mousse Topped With Chocolate Covered Pomegranate And Fresh Pomegranate

Lavender Lemon Cake