Quick Details
LEOPARD 58 VIRGIN ISLAND YACHT CHARTERS
This elegant 58’ Leopard catamaran offers the best in large open decks and spaces for lounging, including a comfortable indoor salon, a breeze-filled fly-bridge with a dance floor and seating for 12, and the fun forward netted space to experience sailing firsthand in the day and star gazing at night. All 3 guest staterooms include en-suite bathrooms, air conditioning, and everything you would need to create sailing memories with families and friends. Guests will never forget their charter experience on Leeway!
TOYS: 5 x 10′ Floating Dock, Towable Tube, 2 Sea Scooters, e-Foil, 2 Stand Up Paddle Boards, Snorkeling Gear, (1) 2-Person Kayak, Subwing, 2 Fishing Rods, Yoga Mats, Onshore games
DIVING: Offered onboard at $65/per person per day dive, $90/per person per night dive. Gear not included.
TURN AROUND TIME: We prefer 48 hours in between charter drop off and pick ups, but feel free to inquire for 24. We will do our best to accommodate.
CRUISING GROUNDS: British Virgin Islands & U.S. Virgin Islands. BVI customs & cruising permit fees are included in the rate.
BOOKING OPTIONS & AVAILABILITY
*To book a charter we have a 5-night minimum, but feel free to inquire for less.
FULL-BOARD
Includes 7 breakfasts, 7 lunches and 7 dinners, happy hour canapes, standard ships bar and snacks. Meals ashore are additional.
2@$28,000 |
3@$28,500 |
4@$29,000 |
5@$29,500 |
6@$30,000
CHRISTMAS
7 night minimum
Full-board option only
Guests: 1-6 @ $37,500
Must end on or before 12/27
Please contact us for more information.
NEW YEARS
7 night minimum
Full-board option only
Guests: 1-6 @ $40,000
May not start prior to 12/28
Please contact us for more information.
SLEEP ABOARD
Sleep aboard the night before charter dates. Available for half of the daily rate. Includes boarding after 4pm, snacks, welcome cocktails & continental breakfast. Dinner ashore is additional. Select option upon booking.
EXCLUDES: Christmas and New Year’s weeks.
YACHT WALKTHROUGH & FLOAT AROUND
Enjoy all that this yacht has to offer with a detailed and guided walkthrough of the vessel and a ‘float around’ video of the exterior.
360º VIRTUAL TOUR
MEET YOUR CREW
Rob Hyson
Captain Rob Hyson was born and raised in a small coastal town in Maine and as such spent a large portion of his youth on the water, on small fishing boats sailing schooners and everything in between. After graduation high school Rob served in the US Marine Corps as a presidential guard in Washington DC and at Camp David. Soon after ending his service in the Marine corps Rob moved to The Great Lakes area where his love for sailing was born. When Rob moved to his home state of Maine again he bought, and completely refit a Pearson sailing yacht and sailed her all over the New England coast until he decided to find warmer weather and sailed south the the US Virgin Islands. Where he cruised for a year before deciding to turn his love for the ocean and sailing into a career. Now Rob spends his days on the water and even gets paid to do it. He is truly happy to be “living the dream”!
Jody Oles
Chef Jody is a native Californian, but has loved chartering in the islands for the last 17 years. She holds a US Coast Guard Masters License, and is a PADI Scuba Instructor, as well as an accomplished charter chef. Her passion for beautiful food equals her passion for the ocean. Before moving to the islands, Jody was an educator for several zoos and aquariums on each coast. She fell in love with the Caribbean waters working as an Aquarist at Coral World Marine park in St Thomas. Her knowledge of marine life gives her guests an experience they won’t forget! From the galley, her fresh breads, pastries, decadent desserts, and everything in between will present you with an array of goodies to tempt your taste buds. Her culinary style incorporates fresh local ingredients with culinary favorites for amazing meals that guests love. Her greatest pleasure is your smile of satisfaction!
DINING WITH CHEF JODY OLES
Jody can adapt the menu to any dietary need or allergy.
Dietary restrictions are always considered.
Standard Ships Bar
Soft drinks, sodas, water, beers and well drinks, cocktails are available for your enjoyment.
Spirits
Vodka brands: Tito’s, Stoli, Smirnoff
Whiskey brands: Johnny Walker, Dewars, Jack Daniels
Tequila brands: Souza, Milagro
Rum brand: Cruzan
Gin brands: Gordans, Tanqueray
Assortment of liqueurs.
Red and White Wines
Pino Grigio, Sauvignon Blanc, Chardonnay, Cabernet Sauvignon, Red Blend, Pinot Noir, Proseco
Beer
Bud, Coors, Corona, Miller, Caribe, Presidente
Please let your broker know your preferred brand.
If you require premium wines or spirits of your choice, please notify your broker and we will be happy to source it for you and have them onboard when you arrive.
These would be at an additional cost to you.
Dessert
Dessert is served with coffee, wine, or liqueur of your choice.
Key Lime Pie Parfait with Lime Zest and Fresh Whipped Cream
Sticky Toffee Pudding with Warm Toffee Sauce and Fresh Whipped Cream
Poached Pears with a Vanilla Rum Sabayon garnished with Cinnamon Infused Chocolate “Leaves”
Rich Chocolate Mousse with Fresh Whipped Cream and Shaved Chocolate
Hot Grand Marnier Souffles with Powdered Sugar
Chocolate Cheesecake with Caramel Sauce, Melted Chocolate and Fresh Whipped Cream
Fourless Chocolate Torte served with Fresh Berries and Vanilla Ice Cream
Dinner
Dinner is served with a specialty selected wine, cocktail, or drink of your choice
Starters
Caprese Salad with Burrata, Nectarines, and Heirloom Tomatoes
Asian Styled Steak Salad over Local Greens
Watermelon, Feta, and Mint Salad with a Lime Vinaigrette
Cream of Brie Soup with Crumbled Bacon and Fresh Chives
Homemade Crab Cake with Two Sauces, served over Mesculan Greens
Roasted Garlic Bisque with a Toasted Fresh Baguette Slice
Entree
Marinated and Grilled Pork Tenderloin served with a Merlot Mushroom Sauce, Potato Au Gratin Timbales, and Sauteed Asparagus
Jumbo Shrimp Scampi served over Angel Hair Pasta with Fresh Shaved Parmesan, served with Savory Herbed Beer Bread
Crab, Parmesan, and Herb Crusted Grouper served with a Wild Rice Blend and Roasted Vegetable Medley
Hand Cut Filet Mignon grilled and drizzled with Demi Glace, served with Mushroom Risotto and Roasted Vegetables
Cajun Spiced Red Snapper served over Zoodles in a Lemon Butter Sauce, and Seasoned Rice
Spinach and Mushroom Lasagna Rotini smothered in Homemade Marina with shaved Parmesan and Fresh Basil
Red Wine Braised Beef Short Ribs with Creamed Potatoes and Rosemary Brussel Sprouts
Hors d' Oeuvres
Served with wine, your favorite cocktail, or the special cocktail of the day
Warm Spinach and Artichoke Dip served with Tortilla Chips and Herbed Crackers
Tomato Bruchetta on Fresh French Bread Toasts with Mozzarella Cheese and Local Basil
Local Conch Ceviche with Mango and Peppers, served with Crudites and Lettuce Wraps
Mediterranean Platter with Fresh Made Hummus, Tzatziki, Pita Toasts, Fresh Vegetables, and a Feta/Olive Spread
Mini Lobster Cakes with a Creole Tartar Sauce
Ahi Tuna Nachos with fresh Wonton Crisps, Wasabi Aioli, and a Seaweed Salad
Baked Crab Stuffed Mushrooms with a drizzle of Warm Garlic Butter
Lunch
Lunch is served with beer, wine, or favorite drink of your choice. Fresh made brownies or cookies are available for dessert.
Margarita Chicken Salad with Tropical Fruit and a Margarita-style dressing, served with a pitcher of Jody’s Margaritas
Build-Your-Own Blackened Mahi Mahi Tacos with Pineapple Salsa, Kicked Up Rice and a Cool and Creamy Avocado Sauce with Corn or Flour Tortillas
Loaded Beef or Chicken Taco Salad served in Handmade Tortilla Bowls with Chips, Salsa Roja and Guacamole
Ahi Tuna Nicoise Salad served on Fresh Local Greens with Fingerling Potatoes and a House Made French Vinaigrette
Blackened Jumbo Shrimp over a Greek Salad with Local Greens, served with fresh made Hummus and Pita Points
The Great State of California Chicken Sandwiches served Mile High with Swiss Cheese, Bacon, Avocado, Lettuce and Tomato and a Creamy Mustard Sauce on Brioche Rolls, with House Made Slaw
Breakfast
Breakfast is served with fresh fruit, yogurt, granola, cereal, coffee or tea, and juice of your choice. For the adventurous, Mimosas and Jody’s Famous Bloody Marys are available.
Fluffy Buttermilk Pancakes with real Maple Syrup or Jody’s Homemade Syrup, served with Crispy Bacon
Chef’s Choice Eggs Benedict with House Made Hollandaise Sauce
(examples : Southwestern, Traditional, Seafood, Florentine)
Ham, Havarti and Thyme Quiche with Toasted English Muffins and Homemade Jam
Rise N’ Shine Breakfast Sandwiches on a large, flaky Croissant with your choice of fillings
Large New York Style Bagels with Herbed Cream Cheese, Smoked Salmon and Capers, served with Tomato and Onion slices
Thick Sliced Praline Pecan French Toast garnished with Orange Zest and Confectioner’s Sugar
Three Cheese Italian Baked Eggs with Grilled House Made French Bread
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