Special Scuba

Fountaine Pajot 51

G3

51.00 Ft / 15.00 M 8 Guests 4 Suites

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

Starting from $26,500 Per week

Check Availability

Summary

Fountaine Pajot - G3

Special

G3 - 12% DISCOUNT, Nov 15 - Dec 18th, 2025

G3 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.

This 2022 51' Fountaine Pajot sailing catamaran is nothing short of extraordinary. G3 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 one or two to take all the Caribbean in.

  • Location Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI), Caribbean Windwards
  • Yacht Type Catamaran
  • Max Guests 8
  • Crew 2
  • Suites 4 (4x Queen)
  • Bathrooms 4
  • Manufactured Year 2022
  • Length 51.00 Ft / 15.00 M
  • Scuba Onboard Scuba

Check Availability

  • Unavailable
  • Booked
  • Hold

Make a booking enquiry for G3

Pricing

Season 2 Pax 3 Pax 4 Pax 5 Pax 6 Pax 7 Pax 8 Pax
Winter 2025 to 2026 $26,500 $27,000 $27,500 $28,000 $28,500 $29,000 $29,500
Summer 2026 $26,500 $27,000 $27,500 $28,000 $28,500 $29,000 $29,500
Winter 2026 to 2027 $26,500 $27,000 $27,500 $28,000 $28,500 $29,000 $29,500
Summer 2027 $26,500 $27,000 $27,500 $28,000 $28,500 $29,000 $29,500

Special

G3 - 12% DISCOUNT, Nov 15 - Dec 18th, 2025

G3 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

CRUSING FEES: BVI cruising fees included

MINIMUM NIGHTS: 4
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: Available for half of the daily rate. Includes boarding after 4pm, snacks, welcome cocktails & continental breakfast. Dinner ashore is additional. Select option upon booking.

HALF-BOARD OPTION:
7 nights ($150 off per person) - Includes 7 breakfasts, 4 lunches & 3 dinners aboard - with all other meals to be taken ashore at client expense

LOCAL FARE OPTION:
7 nights ($75 off per person) - Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.

HOLIDAY RATES:
XMAS: Flat rate $35,500. Must end no later than Dec 27th.
NEW YEARS: Flat rate $37,000. Must begin no sooner than Dec 28th.

*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 (Min Age: Water safe - bring life vest)
  • WiFi Onboard WIFI
  • TV No
  • Air Conditioning Full
  • Jacuzzi No
  • Sound System Yes
  • Gym/Exercise No
  • Smoking Sugar Scoops Only
  • Deck Shower Yes
  • Hairdryer Yes
  • Voltage Enquire

Yacht offers onboard diving.
Dives are $50 per certified diver.


  • Number of Divers
    6
  • Dives per Week
    5
  • Air Compressor
    Not Onboard
  • Tanks
    10
  • BCs
    6
  • Regulators
    4
  • Weight Sets
    6
  • Dive Lights
    2
  • License Info
    Master

Tender

  • Info 12' Highfield Sport 360
  • HP 40hp Yamaha
  • Number of passengers 8

Toys

  • Tube
  • Sea Scooter
  • Floating Mats
  • Kneeboard
  • Beach Games
  • Fishing Gear
  • Snorkel Gear
  • Swim Platform
  • SUP

Other Toys

2 Sea Scooters
1 Kneeboard
Noodles
Snorkel Gear
Tube
2 Sup's
Floating Mat
Fishing Gear
Beach Games

  • Pref Pick-Up Virgin Gorda Yacht Harbor, BVI
  • Ice Maker Yes
  • Green Initiatives Yes
  • Special Diets Yes
  • Guest Pet No

Please note that this is the chef's sample menu and changes according to availability of ingredients and guest preferences.

 

BREAKFAST

Eggs Benedict

Poached eggs served on a toasted homemade English muffin with smoked salmon, wilted baby spinach and creamy caper butter hollandaise.

Pain Perdu and American Style Pancakes

Cinnamon spiced French toast, fluffy pancakes served with fresh berries, yoghurt, maple syrup and other jams and accompaniments.

New York Style Freshly Made Bagels

Freshly baked New York style bagels with bacon, smoked salmon, cream cheese, capers, fresh sliced vegetables.

Shakshuka

Eggs poached in Moroccan cumin spiced tomato sauce with homemade olive focaccia muffins.

Bespoke Omelettes

3 egg fried omelette with a choice toppings:

Cheese, ham, sausage, onion, mushrooms, peppers, tomato, spinach etc.

Spicy fried egg with potato and chorizo hash

Roasted potato and chorizo hash with spicy fried eggs and avocado on a crusty sourdough toast with chives and sourcream.

Avocado toast and soft boiled eggs

Crushed avocado toasts with lightly spiced paprika soft-boiled eggs parmesan and watercress.

Served with soft, freshly baked blueberry muffins lightly sprinkled with cinnamon and fine golden brown sugar.

            Acai Bowls

Served with a side of Acai bowls with forest berries, banana, chia seeds, coconut flakes and baked nuts

            Overnight Oats

Oats soaked overnight in an oat honey mixture topped with fresh fruit and seeds to kick start your morning.

 

***All breakfasts accompanied with freshly baked pastry and cake alongside a fresh fruit of the season platter.***

 

LUNCH

Chicken Souvlaki

Greek style yogurt marinated chicken skewers wish freshly made tzatziki and hummus with roasted zucchini, eggplant and peppers. Accompanied by a tomato, red onion and cucumber Greek salad and warm pitas.

Soft Shell Crab Tacos

Beer Battered soft shell crab Tacos with mango salsa, pickled red onion and mexican slaw with a side of fresh corn, buttered and spiced.

Pulled pork bao buns

Hoisin and ginger pulled pork bao buns with spicy slaw with a side of asian noodle salad.

Seared Yellowfin Tuna poke bowls

Black sesame encrusted Tuna marinated in a light teriyaki sauce with sushi rice, zucchini noodles, edamame beans, pineapple, green onion, seaweed salad, pickled ginger.

A choice of wasabi mayo, sashimi, sriracha or sweet and tangy soy glaze.

Moules-Frites

Belgian-style Mussels cooked in a white wine parsley cream sauce with parmesan truffle fries, crusty bread and a light red onion and tomato salad tossed in a lemon and vinegar dressing.

Lobster Tail Salad

Lobster tail, thin sliced lemon soaked fennel with arugula salad dressed in a tarragon butter dressing.

Sweet Potato Gnocchi

Freshly rolled sweet potato gnocchi with a creamy sage butter sauce accompanied by a homemade cherry tomato and caper focaccia.

 

APPETIZERS

Sea Bass Ceviche

Spicy lime sea bass ceviche stack with a crushed avocado base and homemade plantain chips.

Zucchini fritters

Zucchini spiced, breadcrumbed and twice-fried served with a spicy lime mayo.

Scallops Rockefeller

Grilled scallops topped with a parmesan breadcrumb crust with a sweet chili jam.

Sushi Rolls

A range of varying Salmon, Tuna and shrimp sushi rolls with sticky sushi rice avocado, cucumber and sesame.

Baked camembert

Oven baked hot camembert with rosemary and garlic camembert with fig jam and mini basil oil focaccia toasts.

Charcuterie board

A wide selection of international cheeses, cured meats, nuts and olives alongside homemade mango chutney and oregano crostinis.

Garlic and Chilli Shrimp a pil-pil

Tiger shrimp cooked in a Spanish style sizzling garlic and chili oil topped with a dash of lemon and served with fresh baked bread roll.

 

DINNER

Balsamic Glazed Short Rib

Slow cooked balsamic glazed short rib with buttery fondant potatoes and lemon fried tender stem broccoli.

Chicken Saltimbocca

Chicken breast stuffed with cheddar and sage wrapped in prosciutto with wilted cream spinach and roasted baby carrots.

Seabass

Pan fried sea bass atop creamy mushroom and asparagus risotto.

Pizza Night!

Freshly made dough and basil tomato sauce with a wide range of ingredients - cooked fresh on the boat using a portable pizza oven.

Toppings: Mozzarella, feta, cheddar, blue cheese, pepperoni, chorizo, ham, nduja, mushroom, onion, peppers, pineapple, spinach, arugula, roasted pear, toasted walnut, chilli honey.

Mint Chimichurri Lamb

Mint chimichurri grilled lamb cutlets with garlic potato puree and blistered cherry tomatoes.

Thai chickpea coconut curry

Creamy Thai coconut yellow curry with chickpeas, peppers with jasmine steamed rice.

Served with homemade garlic naans.

Seafood Paella

Slow cooked spanish seafood Galician style seafood paella using the freshest seasonal seafood catches available.

 

DESSERT

Mango mousse cheesecake

Mango cheesecake with a vanilla coconut crust topped with a sweet mango mousse.

Malteser tiramisu

A crunchy twist on the classic Italian coffee-cocoa cream dessert.

Dark Chocolate Ganache tarts

Individual dark chocolate ganache tarts with a salt caramel topping

Freshly Baked Lemon Pavlova

Freshly baked lemon meringue pavlovas with fresh berries and cream.

Poached Pear

Cherry wine slow poached pear with whipped mascarpone, red currants, honey and toasted almond.

Red Velvet Cake

Three-tiered red velvet cake with cream cheese frosting, paired with a dark pinot noir.

Crema Catalana

Traditional creme custard from the Catalan region flavored with citrus and finished with a hardened brown sugar topping.

 

***Special requests are always welcome ahead of time!***

 

STANDARD SHIPS BAR

Soft drinks, sodas, water, beers, well drinks and 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  

An 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.

Amenities

  • Children Yes (Min Age: Water safe - bring life vest)
  • WiFi Onboard WIFI
  • TV No
  • Air Conditioning Full
  • Jacuzzi No
  • Sound System Yes
  • Gym/Exercise No
  • Smoking Sugar Scoops Only
  • Deck Shower Yes
  • Hairdryer Yes
  • Voltage Enquire

Activities

Yacht offers onboard diving.
Dives are $50 per certified diver.


  • Number of Divers
    6
  • Dives per Week
    5
  • Air Compressor
    Not Onboard
  • Tanks
    10
  • BCs
    6
  • Regulators
    4
  • Weight Sets
    6
  • Dive Lights
    2
  • License Info
    Master

Tender

  • Info 12' Highfield Sport 360
  • HP 40hp Yamaha
  • Number of passengers 8

Toys

  • Tube
  • Sea Scooter
  • Floating Mats
  • Kneeboard
  • Beach Games
  • Fishing Gear
  • Snorkel Gear
  • Swim Platform
  • SUP

Other Toys

2 Sea Scooters
1 Kneeboard
Noodles
Snorkel Gear
Tube
2 Sup's
Floating Mat
Fishing Gear
Beach Games

Specifications

  • Pref Pick-Up Virgin Gorda Yacht Harbor, BVI
  • Ice Maker Yes
  • Green Initiatives Yes
  • Special Diets Yes
  • Guest Pet No

Menu

Please note that this is the chef's sample menu and changes according to availability of ingredients and guest preferences.

 

BREAKFAST

Eggs Benedict

Poached eggs served on a toasted homemade English muffin with smoked salmon, wilted baby spinach and creamy caper butter hollandaise.

Pain Perdu and American Style Pancakes

Cinnamon spiced French toast, fluffy pancakes served with fresh berries, yoghurt, maple syrup and other jams and accompaniments.

New York Style Freshly Made Bagels

Freshly baked New York style bagels with bacon, smoked salmon, cream cheese, capers, fresh sliced vegetables.

Shakshuka

Eggs poached in Moroccan cumin spiced tomato sauce with homemade olive focaccia muffins.

Bespoke Omelettes

3 egg fried omelette with a choice toppings:

Cheese, ham, sausage, onion, mushrooms, peppers, tomato, spinach etc.

Spicy fried egg with potato and chorizo hash

Roasted potato and chorizo hash with spicy fried eggs and avocado on a crusty sourdough toast with chives and sourcream.

Avocado toast and soft boiled eggs

Crushed avocado toasts with lightly spiced paprika soft-boiled eggs parmesan and watercress.

Served with soft, freshly baked blueberry muffins lightly sprinkled with cinnamon and fine golden brown sugar.

            Acai Bowls

Served with a side of Acai bowls with forest berries, banana, chia seeds, coconut flakes and baked nuts

            Overnight Oats

Oats soaked overnight in an oat honey mixture topped with fresh fruit and seeds to kick start your morning.

 

***All breakfasts accompanied with freshly baked pastry and cake alongside a fresh fruit of the season platter.***

 

LUNCH

Chicken Souvlaki

Greek style yogurt marinated chicken skewers wish freshly made tzatziki and hummus with roasted zucchini, eggplant and peppers. Accompanied by a tomato, red onion and cucumber Greek salad and warm pitas.

Soft Shell Crab Tacos

Beer Battered soft shell crab Tacos with mango salsa, pickled red onion and mexican slaw with a side of fresh corn, buttered and spiced.

Pulled pork bao buns

Hoisin and ginger pulled pork bao buns with spicy slaw with a side of asian noodle salad.

Seared Yellowfin Tuna poke bowls

Black sesame encrusted Tuna marinated in a light teriyaki sauce with sushi rice, zucchini noodles, edamame beans, pineapple, green onion, seaweed salad, pickled ginger.

A choice of wasabi mayo, sashimi, sriracha or sweet and tangy soy glaze.

Moules-Frites

Belgian-style Mussels cooked in a white wine parsley cream sauce with parmesan truffle fries, crusty bread and a light red onion and tomato salad tossed in a lemon and vinegar dressing.

Lobster Tail Salad

Lobster tail, thin sliced lemon soaked fennel with arugula salad dressed in a tarragon butter dressing.

Sweet Potato Gnocchi

Freshly rolled sweet potato gnocchi with a creamy sage butter sauce accompanied by a homemade cherry tomato and caper focaccia.

 

APPETIZERS

Sea Bass Ceviche

Spicy lime sea bass ceviche stack with a crushed avocado base and homemade plantain chips.

Zucchini fritters

Zucchini spiced, breadcrumbed and twice-fried served with a spicy lime mayo.

Scallops Rockefeller

Grilled scallops topped with a parmesan breadcrumb crust with a sweet chili jam.

Sushi Rolls

A range of varying Salmon, Tuna and shrimp sushi rolls with sticky sushi rice avocado, cucumber and sesame.

Baked camembert

Oven baked hot camembert with rosemary and garlic camembert with fig jam and mini basil oil focaccia toasts.

Charcuterie board

A wide selection of international cheeses, cured meats, nuts and olives alongside homemade mango chutney and oregano crostinis.

Garlic and Chilli Shrimp a pil-pil

Tiger shrimp cooked in a Spanish style sizzling garlic and chili oil topped with a dash of lemon and served with fresh baked bread roll.

 

DINNER

Balsamic Glazed Short Rib

Slow cooked balsamic glazed short rib with buttery fondant potatoes and lemon fried tender stem broccoli.

Chicken Saltimbocca

Chicken breast stuffed with cheddar and sage wrapped in prosciutto with wilted cream spinach and roasted baby carrots.

Seabass

Pan fried sea bass atop creamy mushroom and asparagus risotto.

Pizza Night!

Freshly made dough and basil tomato sauce with a wide range of ingredients - cooked fresh on the boat using a portable pizza oven.

Toppings: Mozzarella, feta, cheddar, blue cheese, pepperoni, chorizo, ham, nduja, mushroom, onion, peppers, pineapple, spinach, arugula, roasted pear, toasted walnut, chilli honey.

Mint Chimichurri Lamb

Mint chimichurri grilled lamb cutlets with garlic potato puree and blistered cherry tomatoes.

Thai chickpea coconut curry

Creamy Thai coconut yellow curry with chickpeas, peppers with jasmine steamed rice.

Served with homemade garlic naans.

Seafood Paella

Slow cooked spanish seafood Galician style seafood paella using the freshest seasonal seafood catches available.

 

DESSERT

Mango mousse cheesecake

Mango cheesecake with a vanilla coconut crust topped with a sweet mango mousse.

Malteser tiramisu

A crunchy twist on the classic Italian coffee-cocoa cream dessert.

Dark Chocolate Ganache tarts

Individual dark chocolate ganache tarts with a salt caramel topping

Freshly Baked Lemon Pavlova

Freshly baked lemon meringue pavlovas with fresh berries and cream.

Poached Pear

Cherry wine slow poached pear with whipped mascarpone, red currants, honey and toasted almond.

Red Velvet Cake

Three-tiered red velvet cake with cream cheese frosting, paired with a dark pinot noir.

Crema Catalana

Traditional creme custard from the Catalan region flavored with citrus and finished with a hardened brown sugar topping.

 

***Special requests are always welcome ahead of time!***

 

STANDARD SHIPS BAR

Soft drinks, sodas, water, beers, well drinks and 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  

An 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.

Meet the G3 Crew

MEET. YOUR CREW: 2024/2025 SEASON
Captain: Kayla Rosenstrauch
Chef: Chris Allwright

Kayla grew up along the Texas coast and spent her summers on the water aboard fishing boats and at the beach. This guided her passion for the ocean. At the age of 16 signed up for a scuba diving camp, in the British Virgin Islands, where she lived on a catamaran and went diving three times a day for 6 weeks. This is when her desire to become a Captain and Divemaster got started.

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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