Special

Lagoon 50

Ether

50.00 Ft / 15.00 M 8 Guests 4 Suites

Caribbean Leewards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI), Caribbean Virgin Islands (US/BVI), Caribbean Leewards

Starting from $25,000 Per week

Check Availability

Summary

Lagoon - Ether

Special

ETHER - 12 Discount, Nov 15 - 18th, 2025

ETHER is offering 12% discount on any charters booked to run between November 15 - December 18th, 2025. This may be prorated for number of days and number of guests and may be taken as broker commission if preferred.

Ether is a 2022 Lagoon 50 Luxury Catamaran. No expense was spared outfitting this highly appointed yacht with premium high-end amenities and water toys. Ether’s award winning open concept design offers an abundance of space similar to that of super yachts including four individually climate controlled Queen cabins each with their own private showers and baths surrounded by beautiful stone, wood and leather finishes comfortably accommodating up to 8 guests. Ether’s Chef will prepare the most delicious meals for you and your guests while your Captain finds the perfect cove or private beach to explore on a paddle-board, snorkel, scuba, waterski or just lounge on one of Ether’s 3-stories enjoying the 360 panoramic views of paradise. We can’t wait to see you on board!

  • Location Caribbean Leewards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI), Caribbean Virgin Islands (US/BVI), Caribbean Leewards
  • Yacht Type Catamaran
  • Max Guests 8
  • Crew 2
  • Suites 4 (3x Queen)
  • Bathrooms 4
  • Manufactured Year 2022
  • Length 50.00 Ft / 15.00 M
  • Scuba Rdv. Scuba

Check Availability

  • Unavailable
  • Booked
  • Hold

Make a booking enquiry for ETHER

Pricing

Season 2 Pax 3 Pax 4 Pax 5 Pax 6 Pax 7 Pax 8 Pax
Winter 2025 to 2026 $25,000 $25,500 $26,000 $26,500 $27,000 $27,500 $28,000
Summer 2026 $25,000 $25,500 $26,000 $26,500 $27,000 $27,500 $28,000
Winter 2026 to 2027 $25,000 $25,500 $26,000 $26,500 $27,000 $27,500 $28,000
Summer 2027 $25,000 $25,500 $26,000 $26,500 $27,000 $27,500 $28,000

Special

ETHER - 12 Discount, Nov 15 - 18th, 2025

ETHER is offering 12% discount on any charters booked to run between November 15 - December 18th, 2025. This may be prorated for number of days and number of guests and may be taken as broker commission if preferred.

All Inclusive.Cruising Permit: Paid by BoatLicenses: Paid by Boat

No "Captain Only" offered.

CRUISING FEES: BVI Customs fees and cruising permits are included in the rate.

HOLIDAYS:
Christmas Flat Rate $32,000 inquire about pick up and drop off. 7 night minimum.
New Years Flat Rate $34,000 inquire about pick up. 7 night minimum.

HALF-BOARD and LOCAL FARE RATES: Discount Applied First
Half Board - (7/4/3 BREAKFAST/LUNCH/DINNER): $150 off / person

***3 lunches and 4 dinners ashore at client expense***
Local Fare - (7/5/6 BREAKFAST/LUNCH/DINNER): $75 off/person
***2 lunches and 1 dinner ashore at client expense***



LESS THAN 6 NIGHT CHARTERS DIVIDE BY 6 RULE:
(Rate / 6 X #Nights)

***(Rate divided by 6N X number of nights*** For 6 nights divide rate by 7 X 6N.

SLEEP ABOARD:
$2,000 Sleep aboard the night before the charter departs
Guests arrive to the yacht at 5pm. Snacks and welcome drink served, this is not an open bar. Dinner is ashore on clients expense. Continental breakfast provided next morning. Vessel departs at noon.

CHILD DISCOUNTS: Discount Applied First
Children 12 and under $200 discount
***must be 12 or under at the time of charter*** 

*While we do our best to present rates as accurately as possible, all advertised rates are subject to change and may not reflect the final or current pricing.
Please confirm with the provider for the most up-to-date information.

Check Availability

Features

  • Children Yes
  • WiFi Onboard WIFI
  • TV No
  • Air Conditioning Full
  • Jacuzzi No
  • Sound System Yes
  • Gym/Exercise No
  • Smoking Tramsom Please
  • Deck Shower Yes
  • Hairdryer Yes
  • Voltage Enquire

Yacht offers rendezvous diving.

All certified divers are required to present their certification cards and inform the crew if any rental equipment will need to be arranged. If guests are interested in trying scuba diving, the crew will arrange a Discover Scuba Diving.

The crew will build this into the itinerary and make the necessary arrangements.

  • Costs
    Rendezvous diving average costs with equipment
    1 Tank Dive - $100
    2 Tank Dive - $140
    Night Dive - $150
    Discover Scuba Diving - $160
  • Number of Divers
    6
  • Air Compressor
    Not Onboard
  • Tanks
    8
  • BCs
    8
  • Regulators
    6
  • Weight Sets
    6
  • Dive Lights
    1
  • License Info
    -

Tender

  • Info 12ft
  • HP 30hp
  • Number of passengers 6

Toys

  • Tube
  • Floating Mats
  • Wakeboard
  • Double Kayak
  • Beach Games
  • Fishing Gear
  • Snorkel Gear
  • Swim Platform
  • SUP

  • Cruising Speed 8 knots
  • Pref Pick-Up Virgin Gorda Yacht Harbor, BVI
  • Bimini Yes
  • Inverter Yes
  • Generator 13.5kw
  • Ice Maker Yes
  • Green Initiatives Yes
  • Special Diets Yes
  • Guest Pet No

 

NIX'S SAMPLE MENU

Breakfast

Homemade Banana Pancakes  with maple syrup, mixed berry & ginger compote, and toasted coconut

Pain Perdu topped with mascarpone, caramelized banana, and maple baked bacon

Homemade Walnut & Raisin Bread  toasted with Welsh rarebit, soft poached eggs, crispy shallots, and curry oil

Feta & Pumpkin Frittata  with spinach and cumin

Homemade Baked Beans on Toast  served with pork sausages and smashed chili avocado

Chia Pudding  layered with blueberry basil compote and almond butter

Coconut Greens on Homemade Bread  with creamy scrambled eggs

 

Lunch

Lime-Cured Tuna Rice Bowl  with mango, pickled red onion, avocado, edamame, sesame seeds, and spicy aioli

Kale & Mint Caesar Salad  with shaved Brussels, roasted grapes, za’atar chickpeas, and a tahini yoghurt dressing

Mediterranean Falafel Salad  with quinoa, olives, tomatoes, red onion, mixed greens, avocado, toasted pumpkin seeds, and garlic red pepper dressing

Peaches, Rocket & Gorgonzola Salad  with beetroot dressing

Acapulco Prawn & Squid Ceviche  with tomato, avocado, red onion, and an orange-lime dressing

Homemade Gnocchi  with sun blushed tomatoes, cavolo nero, and cream sauce

Mussels in a Fricasse Sauce  served with warm homemade bread

 

Appetizers

Aubergine Caponata with tomatoes, red olives, capers, white raisins, almonds, and a moscatel vinaigrette

Hot Charred Cherry Tomatoes with lemon yoghurt and toasted pitta

Fresh Chilli Garlic & Parsley Prawns  with warm crusty homemade bread

Watermelon & Tomato Gazpacho  with red wine vinegar, crispy croutons, and fresh basil

Pink Grapefruit Caprese  with avocado, fresh basil, and a maple-sesame oil dressing

Local Charcuterie Board  artisan cheeses, cured meats, olives, tomato-ginger relish, roasted garlic hummus, and crackers

Burrata with tomatoes, sumac, red onion, toasted pine nuts, and fresh basil

 

Dinner

Pea Purée Risotto  topped with seared fillet of seabass

Miso-Glazed Wild Salmon with lemon-garlic baked potatoes, honey-glazed carrots, black sesame, and chili oil

Spinach-Wrapped Goat Cheese Pithivier  with fennel, zuchini, apple & walnut salad, drizzled with balsamic glaze

White Miso Pesto Baked Bream  with caramelized onions, spinach, pine nuts, and a summer green vegetable salad

Conchiglie Pasta  in a chickpea, spinach, lemon, and anchovy sauce

Seared Scallops  with butternut squash purée, lemon, quinoa & apple salad

Garlic-Roasted Chicken Leg  with green olives, capers, dates, and seasoned vegetables

 

Desserts

Lime Panna Cotta  with fresh strawberries

Coconut & Peanut Butter Cacao Cups with sea salt and toasted coconut flakes

Blackberry Maple Oat Crumble with lemon-vanilla ice cream

Balsamic-Glazed Berries with Greek yoghurt, vanilla cream, and baked meringue

Orange Polenta Cake with lemon-vanilla ice cream

Lemon Tart with raspberry coulis, frozen raspberries, and pistachio crumb

Feta Cheesecake with almond & black sesame crumble, cherry & orange compote

 

 

 

STANDARD SHIP’S BAR

 Non-alcoholic

 Coke, Diet Coke, Sprite, Ginger Ale, La Croix, Club Soda, Tonic Water, Assorted Juices

Spirits 

Vodka: Tito’s, Smirnoff

Gin: Bombay Sapphire, Tanqueray

Rum: Cruzan, Bacardi

Tequila: Milagro, Herradura

Whiskey: Dewar’s, Jameson

Bourbon: Maker’s Mark, Bulleit

Assorted Liqueurs

Wine

 Red: Cabernet Sauvignon, Malbec, Pinot Noir

White: Chardonnay, Sauvignon Blanc, Pinot Grigio

Rosé, Prosecco

 

Beer

 Corona, Carib, Landshark, Miller Lite, Coors Light, 

Please let your broker know your preferred brands.

 

If you wish to have premium wines and/or spirits of your choice, please notify your broker. Your crew will be happy to source these for you and have them on board when you arrive. These would be at an additional cost to you.

 

 

 

 

 

 

Amenities

  • Children Yes
  • WiFi Onboard WIFI
  • TV No
  • Air Conditioning Full
  • Jacuzzi No
  • Sound System Yes
  • Gym/Exercise No
  • Smoking Tramsom Please
  • Deck Shower Yes
  • Hairdryer Yes
  • Voltage Enquire

Activities

Yacht offers rendezvous diving.

All certified divers are required to present their certification cards and inform the crew if any rental equipment will need to be arranged. If guests are interested in trying scuba diving, the crew will arrange a Discover Scuba Diving.

The crew will build this into the itinerary and make the necessary arrangements.

  • Costs
    Rendezvous diving average costs with equipment
    1 Tank Dive - $100
    2 Tank Dive - $140
    Night Dive - $150
    Discover Scuba Diving - $160
  • Number of Divers
    6
  • Air Compressor
    Not Onboard
  • Tanks
    8
  • BCs
    8
  • Regulators
    6
  • Weight Sets
    6
  • Dive Lights
    1
  • License Info
    -

Tender

  • Info 12ft
  • HP 30hp
  • Number of passengers 6

Toys

  • Tube
  • Floating Mats
  • Wakeboard
  • Double Kayak
  • Beach Games
  • Fishing Gear
  • Snorkel Gear
  • Swim Platform
  • SUP

Specifications

  • Cruising Speed 8 knots
  • Pref Pick-Up Virgin Gorda Yacht Harbor, BVI
  • Bimini Yes
  • Inverter Yes
  • Generator 13.5kw
  • Ice Maker Yes
  • Green Initiatives Yes
  • Special Diets Yes
  • Guest Pet No

Menu

 

NIX'S SAMPLE MENU

Breakfast

Homemade Banana Pancakes  with maple syrup, mixed berry & ginger compote, and toasted coconut

Pain Perdu topped with mascarpone, caramelized banana, and maple baked bacon

Homemade Walnut & Raisin Bread  toasted with Welsh rarebit, soft poached eggs, crispy shallots, and curry oil

Feta & Pumpkin Frittata  with spinach and cumin

Homemade Baked Beans on Toast  served with pork sausages and smashed chili avocado

Chia Pudding  layered with blueberry basil compote and almond butter

Coconut Greens on Homemade Bread  with creamy scrambled eggs

 

Lunch

Lime-Cured Tuna Rice Bowl  with mango, pickled red onion, avocado, edamame, sesame seeds, and spicy aioli

Kale & Mint Caesar Salad  with shaved Brussels, roasted grapes, za’atar chickpeas, and a tahini yoghurt dressing

Mediterranean Falafel Salad  with quinoa, olives, tomatoes, red onion, mixed greens, avocado, toasted pumpkin seeds, and garlic red pepper dressing

Peaches, Rocket & Gorgonzola Salad  with beetroot dressing

Acapulco Prawn & Squid Ceviche  with tomato, avocado, red onion, and an orange-lime dressing

Homemade Gnocchi  with sun blushed tomatoes, cavolo nero, and cream sauce

Mussels in a Fricasse Sauce  served with warm homemade bread

 

Appetizers

Aubergine Caponata with tomatoes, red olives, capers, white raisins, almonds, and a moscatel vinaigrette

Hot Charred Cherry Tomatoes with lemon yoghurt and toasted pitta

Fresh Chilli Garlic & Parsley Prawns  with warm crusty homemade bread

Watermelon & Tomato Gazpacho  with red wine vinegar, crispy croutons, and fresh basil

Pink Grapefruit Caprese  with avocado, fresh basil, and a maple-sesame oil dressing

Local Charcuterie Board  artisan cheeses, cured meats, olives, tomato-ginger relish, roasted garlic hummus, and crackers

Burrata with tomatoes, sumac, red onion, toasted pine nuts, and fresh basil

 

Dinner

Pea Purée Risotto  topped with seared fillet of seabass

Miso-Glazed Wild Salmon with lemon-garlic baked potatoes, honey-glazed carrots, black sesame, and chili oil

Spinach-Wrapped Goat Cheese Pithivier  with fennel, zuchini, apple & walnut salad, drizzled with balsamic glaze

White Miso Pesto Baked Bream  with caramelized onions, spinach, pine nuts, and a summer green vegetable salad

Conchiglie Pasta  in a chickpea, spinach, lemon, and anchovy sauce

Seared Scallops  with butternut squash purée, lemon, quinoa & apple salad

Garlic-Roasted Chicken Leg  with green olives, capers, dates, and seasoned vegetables

 

Desserts

Lime Panna Cotta  with fresh strawberries

Coconut & Peanut Butter Cacao Cups with sea salt and toasted coconut flakes

Blackberry Maple Oat Crumble with lemon-vanilla ice cream

Balsamic-Glazed Berries with Greek yoghurt, vanilla cream, and baked meringue

Orange Polenta Cake with lemon-vanilla ice cream

Lemon Tart with raspberry coulis, frozen raspberries, and pistachio crumb

Feta Cheesecake with almond & black sesame crumble, cherry & orange compote

 

 

 

STANDARD SHIP’S BAR

 Non-alcoholic

 Coke, Diet Coke, Sprite, Ginger Ale, La Croix, Club Soda, Tonic Water, Assorted Juices

Spirits 

Vodka: Tito’s, Smirnoff

Gin: Bombay Sapphire, Tanqueray

Rum: Cruzan, Bacardi

Tequila: Milagro, Herradura

Whiskey: Dewar’s, Jameson

Bourbon: Maker’s Mark, Bulleit

Assorted Liqueurs

Wine

 Red: Cabernet Sauvignon, Malbec, Pinot Noir

White: Chardonnay, Sauvignon Blanc, Pinot Grigio

Rosé, Prosecco

 

Beer

 Corona, Carib, Landshark, Miller Lite, Coors Light, 

Please let your broker know your preferred brands.

 

If you wish to have premium wines and/or spirits of your choice, please notify your broker. Your crew will be happy to source these for you and have them on board when you arrive. These would be at an additional cost to you.

 

 

 

 

 

 

Meet the Ether Crew

MEET YOUR CREW:
Captain: Christian Ferree
Chef: Nicola (Nix) Brook

Christian grew up in the UK with an adventurous spirit that led him to the slopes of Chamonix, where he immersed himself in skiing, climbing, and biking. Summers were spent guiding tours through the Alps, while winters were dedicated to teaching skiing. His passion for the outdoors evolved into a career as a backcountry guide and mountain leader, creating trekking and mountain biking expeditions in th...

Read more


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*While we do our best to present rates as accurately as possible, all advertised rates are subject to change and may not reflect the final or current pricing.
Please confirm with the provider for the most up-to-date information.

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