Quick Details
SUNREEF YACHT CHARTER VIRGIN ISLANDS
This stunning 2020 74′ Sunreef sailing catamaran is nothing short of extraordinary. Ocean Vibes takes sailing charter yacht luxury to the next level as she boasts four large queen berths each with private ensuite baths including electric heads, vanity and separate showers. Cabins and yacht common areas offer wonderful natural lighting and great ventilation with full custom air-conditioning. The salon will seat all guests in comfort for lounging or dining with the exterior offering an alfresco dining experience to remember. Top deck seating and villa-style aft lounge area make this charter yacht one-of-a-kind. With numerous lounging areas to stretch out, there is plenty of space for gathering as a group or finding a private place for anyone to take all the Caribbean in.
TOYS: 2 Stand Up Paddle Boards, Snorkeling Gear, Floating Mats, 2 Adult Water Ski Sets, 1 Kneeboard, 1 Wakeboard, 1 Subwing, 3 Fishing Rods, Exercise Equipment, Yoga Mats & Onshore Games.
TURN AROUND TIME: We prefer 72 hours in between charter drop off and pick ups, but feel free to inquire for less. We will do our best to accommodate.
CRUISING GROUNDS: British Virgin Islands & U.S. Virgin Islands. B.V.I. customs and 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@$69,000 |
3@$70,000 |
4@$71,000 |
5@$72,000 |
6@$73,000 |
7@$74,000 |
8@$75,000
CHRISTMAS
7 night minimum
Full-board option only
Guests: 1-8 @ $90,000
Must end on or before 12/26
Please contact us for more information.
NEW YEARS
7 night minimum
Full-board option only
Guests: 1-8 @ $100,000
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.
360º VIRTUAL TOUR
MEET YOUR CREW
Capt. Max Craven
Max’s love affair with the sea began early in life, and it’s been a lifelong journey of adventure and discovery. Born and raised in the UK near the water, Max’s passion for sailing grew as he did. He is Yacht master qualified and happiest at when at sea.
Although Max initially pursued a career in the banking in the city, the call of the open water was too strong to resist and so he decided to leave the corporate world behind and embarked on a new adventure as a yacht charter captain. It was a life-altering decision that allowed him to prioritize his passion.
With extensive experience in the Mediterranean, Caribbean and Polynesia. These vibrant and diverse cruising grounds have become his second home, and knows many hidden gems and secret coves that these regions have to offer. For Max, the British Virgin Islands are more than just a destination; they’re his home. Nestled among these pristine islands, Max has cultivated deep connections with the local community, ensuring that every charter feels like a warm and inviting journey through his own backyard.
Growing up in a big, close-knit family, Max understands the importance of creating a sense of family and belonging on every charter. He strives to infuse every voyage with a welcoming atmosphere, where guests can forge lasting memories with loved ones, friends and us.
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5 years ago, Sergio decided that sailing was what really ‘fueled his soul’ and decided to make a career change and sail full-time. He is a licensed RYA Yachtmaster, offshore commercially endorsed, USCG captain and Dive Master. He has delivered outstanding charter vacations in Greece, Croatia, Florida and the Caribbean. Sergio speaks fluent English and Spanish, enjoys water sports, and loves a good conversation while guests enjoy his most favored creation, Captain’s Old Fashions!!
Chef Elise Lindbergh
Elise was initiated into the culinary world by her food-centered family. As a child, she would help cultivate the garden, and her family would invite friends to join them in the spacious kitchen to help make homemade pasta. Elise’s father then would select the best tomatoes and basil leaves from the garden to make the sauce. Everyone would then gather outside to enjoy the meal as the sun was setting. This was a beloved social event. Elise’s devotion to food blossomed, and at the age of 14 she started a baking business where she would be commissioned to bake elaborate specialty fondant cakes. She continued this business throughout high school. While studying anthropology and philosophy at Bowdoin College in Maine, she started selling her homemade hummus and cooking weekly meals with her friends. After she graduated, she received a scholarship to attend an 8-week culinary course in Virginia, taught by recognized Swiss Master Chef Rolf Strub, and under the direction of Chef Antwon Brinson. Her culinary interests are informed by her world travels, which include a 9-month stay in India, a month in Nepal, and multiple stays in Europe and Central America. She further honed her culinary skills in the three seasons she worked in the Caribbean as a yacht chef.
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In addition to traveling and experimenting with cuisine, Neen dedicated much of her life to the study of fine art. Upon moving to the Caribbean, she found an intense love for life on the water, and so, transitioned her work from visual to edible. “In the past I created art you simply looked at, now I create art you smell, touch, see, taste, devour and even sometimes hear..”
One of the most rewarding elements of life on the water for Neen is life IN THE WATER! As a certified Dive Master and avid snorkeler, she understands the toll adventuring on the water can take on your hair, skin, nails and hydration levels. Chef Neen carefully plans each menu to incorporate hydration and deeply nourishing ingredients to keep you having fun in the sun.
Chef Neen happily accommodates all dietary restrictions and allergies. Please feel free to request your favorite dishes from her online menu when booking your vacation of a lifetime! The options are limitless with Chef Neen.
Stewardess Susanna Rice
Susanna was born in England and has lived in Tortola since she was 6 weeks old. She considers herself to be a true island girl! She enjoys sailing, archery, swimming, wakeboarding, snorkeling, diving, volunteering at the Humane Society, hiking, snowboarding, and traveling. She has been very fortunate to travel to many parts of the world but her heart belongs in Tortola.
Susanna grew up around yachts. Her parents owned and operated an Irwin 65 called Endless Summer II, and she would be down on the docks helping prep for charter and eventually moved on to work on the yacht as stewardess and cook. She loves interacting with people from many parts of the world – yachting and hospitality flow in her blood! She has worked on many boats ranging from 40’ to 100’ both in the BVI and in the Mediterranean. She has sailed boats from the BVI to Baltimore, from Monaco to the Balearic Islands and from Florida to the BVI.
She enjoys giving people a vacation of a lifetime, whether it is by tantalizing your taste buds with a special cocktail, giving you an island tour, taking you on a snorkel adventure or simply by telling you stories about the British Virgin Islands.
DINING WITH CHEF ELISE
MENUS
DAY BREAK
Patatas Bravas with lemon garlic aioli and chorizo
Crispy potatoes in a tangy tomato-based sauce with lemon garlic aioli, scrambled eggs,
and chorizo sausage. Served with homemade sourdough bread.
Mushroom Omelet
Omelet with crimini and portobello mushrooms cooked in red wine, three cheese blend,
topped with rosemary and served with home fries and Gouda grits.
Eggs Benedict
Homemade Hollandaise, homemade English muffin, crispy woven bacon squares.
Huevos Rancheros
Eggs served atop freshly made corn tortillas topped with black beans, chorizo, sautéed
onions, bell peppers, tomatoes, and avocado. Served with chipotle salsa & sour cream
Gallo Pinto
Traditional Costa Rican breakfast dish— black beans and rice served with cheesy
scrambled eggs and fried plantains, avocado, and homemade corn tortillas
Quiche
With onions, leeks, mushroons, smoked ham, and swiss cheese
Egg Strata
Toasted bread pieces soaked in egg and baked with cheese, mushrooms, and sausage
Homemade Bagels & Smoked Salmon
Freshly baked everything bagels served with cream cheese, smoked salmon, onions,
egg, capers, fresh dill and lemon wedges
Crepes
Traditional thin French crepes with served with cinnamon sugar, maple syrup,
mascarpone, and fresh berries
Breakfast Pastries
Homemade muffins, pain au chocolat, croissants, and cinnamon rolls
MIDDAY
MIDDAY
Ahi tuna with Chimichurri Arugula
Seared ahi tuna steak with fresh chimichurri, quinoa, arugula, avocado
Four Cheese and Mushroom Flatbread
Asiago, romano, and Parmesan with portobello, crimini and button mushrooms on a
homemade garlic crust finished with arugula, goat cheese and balsamic reduction
Five Spice Chicken Báhn Mì
Chicken sandwich made with homemade french bread and topped with a fried egg.
Served with a ginger sesame salad.
Tuna Niçoise salad
Colorful mixed greens salad with pan seared tuna, hard boiled eggs, green beans,
potatoes, and capers with a lemon- garlic vinaigrette
Spicy grilled shrimp tacos
Served on homemade corn tortillas, topped with a cilantro lime slaw and served with
Mexican street corn
Yellow Submarine
Inspired by a sandwich my parents would get in Atlanta, Georgia— Munster, havarti,
fresh sprouts served in a whole wheat roll with mustard and homemade “rainbow”
mayonnaise.
Mediterranean Pita Bar
Homemade falafel, chicken kabobs, grilled vegetables, served with homemade tzatziki,
lemon tahini sauce, hummus, olives, and homemade pita
HORS D'EOUVRES
Caprese salad
Fresh mozzarella and tomatoes drizzled with basil oil and a balsamic reduction, topped
with Maldon salt and roasted pinenuts.
Indian Sampler
Homemade garlic naan, fried paneer, and vegetable samosa served with raita, mint
chutney, and tamarind chutney.
Homemade hummus platter
Hummus four ways: creamy Israeli, lemon, Za’atar, roasted red pepper, enjoyed with pita
triangles, sweet mini peppers, cucumbers, and baby carrots.
Indian Sampler
Homemade garlic naan, fried paneer, and vegetable samosa served with raita, mint
chutney, and tamarind chutney
Bruschetta
Made with homemade Italian bread, drenched in olive oil with fresh tomatoes and diced
garlic
Gazpacho
Served refreshingly chilled with fresh bread
Marinated tuna poke
Hawaiian style with sticky rice and plum sauce
Ceviche
Peruvian style raw fish cured in lemon and lime juice, spiced with chili peppers, chopped
onions, and cilantro
Stuffed Endive Boats
With pear and gorgonzola, topped with walnuts and honey
MAIN
Ginger marinated pork tenderloin with peanut sesame noodles
Served with roasted bok choy and mixed vegetables
Roast Chicken Breast and Butternut fettuccine
Topped with Gorgonzola and toasted walnuts
Roasted Vegetable Hummus bowl
Roasted zucchini and grape tomatoes with tofu seasoned with Za’atar spices, served
with freekeh and refreshing cucumber salad, topped with homemade lemon hummus
and olives
West African Peanut Soup
Thick nutritious soup made from sweet potatoes and peanuts, topped with tofu,
scallions, and crushed peanuts
Black Bean Soup
Protein rich and flavorful, my black bean soup is a version of a recipe that has been in
my family for generations
From the Sea
Tarka mahi mahi
Seared mahi mahi topped with tarka made of sauteed mustard seeds, garlic, slivered
almonds, and olive oil and served with basmati rice and aloo gobi
Chilean sea bass
With spaghetti squash and scampi butter
Smoked tea red snapper
With tangy mango salsa and butterfly pea flower rice
Grilled lobster and porcini port wine risotto
Butterflied lobster, on top of a decadent porcini mushroom risotto, served with grilled
lemon and herbed compound butter
DESSERTS
Molten Chocolate Lava Cake
Crisp sugar on the outside, thick warm dark chocolate lava on the inside. Served still
warm from the oven with homemade vanilla ice cream.
White chocolate cheesecake
Drizzled with a blueberry coulee.
Tiramisu
Traditionally prepared and topped with dark chocolate shavings and dark chocolate
covered espresso beans.
Pies
Pecan, pumpkin, apple, sweet potato, blueberry, peanut buttter. All with homemade crust
and served with homemade ice cream.
Vegan Flourless chocolate cake
This decadent plant-based gluten free chocolate cake earns its rich chocolatey flavor
from Dutch cocoa and melted dark chocolate, and its sweetness from dates and
coconut oil. Served with dairy-free vanilla ice cream.
Almond Kringle
Danish American pastry with a rich almond filling and buttery crust, served with fresh
fruit and homemade whipped cream.
Sorbets and Sorbettos
Dairy free lemon, raspberry, watermelon, or dark chocolate.
BAKERY
During charter, I prepare all baked goods from scratch.
Sourdough
Homemade sourdough cinnamon rolls, sourdough artisan loaf, sourdough bagels.
Yeast
English muffins, artisan no knead loaf, burger buns, crossaints.
SHIP'S BAR
Vodka: Tito’s
Rum: Cruzan (3-4 Flavors, a Dark, and a Light)
Bourbon: Bulleit
Gin: Bombay Sapphire
Tequila: Milagroa
Champagne: La Marca Prosecco
Red/White Wine
($12-$15 bottles typically): Josh, 19 Crimes, Apothic, Matua, Dark Horse, Oyster Bay
Cordials: Grand Marnier, Espresso Vodka, Amaretto. Frangelica
Beers: ST. John Brewer’s, Leatherback Brewery, Corona
PREVIOUS GUEST TESTIMONIALS
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