Special Scuba

Sunreef Yachts 80

Nauti Nickel
Luxury Crewed Yacht Charter

80 Ft / 24.38 M 10 Guests 5 Suites

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

Starting from $112,000 Per week

Check Availability

Luxury Crewed Yacht Charters With Nauti Nickel

Sunreef Yachts - Nauti Nickel

Special

⚓Repeat Guest Discount on Sunreef 80⚓

For returning NAUTI NICKEL guests – we are pleased to offer a 10% off repeat guest courtesy on the 7 night charter rate when the charter is booked at least 3 months in advance. Not valid for Christmas/New Year Week

Welcome to Nauti Nickel — A Sanctuary on the Sea

Nauti Nickel, a 2022 Sunreef 80 Power Catamaran, offers a rare blend of barefoot luxury and curated adventure in the Caribbean. At 80 feet long with a 40-foot beam, she redefines charter living with expansive decks, bespoke interiors, and a toy collection designed for every mood. Guests are welcomed into a floating five-star villa where Michelin-level service from a dedicated crew of five ensures every moment feels personalized, polished, and unforgettable. From sunrise serenity to sunset celebrations, the yacht flows seamlessly between relaxation and adventure.

The crown jewel of Nauti Nickel is her flybridge skylounge, an elevated retreat with panoramic views, a jacuzzi, cocktail bar, BBQ grill, and plush lounges perfect for stargazing or social gatherings. Inside, the salon evokes the comfort of a luxury villa with urban-chic styling, premium Miele appliances, and climate-controlled elegance. Dining is an experience in itself, with vibrant breakfasts, beachside lunches, and candlelit dinners presented as artful, flavorful creations that fuel both body and spirit. Every detail — from tableware to presentation — reflects a commitment to excellence and joy.

Adding unmatched freedom, Nauti Nickel is paired with Ronin, a 40-foot Rafnar chase boat boasting 1200HP. This tender allows guests to reach distant islands in minutes, enjoy VIP excursions, or arrive in style at secluded beaches and world-class restaurants. Combined with a fully stocked toy garage and a crew dedicated to crafting once-in-a-lifetime experiences, Nauti Nickel transforms every charter into a dream journey. Whether exploring the British Virgin Islands or savoring St. Barths, this is not just a vacation — it’s the standard by which all others will be measured.

Accommodation Details

Accommodation for 10 guests, 5 cabins including 1 King (193CMx200) with private balcony suspended over the water, 3 Queens (160CMx200), and 1 Twin (80CMx200).

Each cabin offers modern comforts: individually controlled air conditioning, streaming entertainment, and a personal fridge stocked for your favorite snacks and drinks.
Many thoughtful touches that elevate the experience include monogrammed robes, hairdryers in every cabin, and convenient bedside charging with both USB and wireless options. With 220v power and 110v outlets throughout, staying connected is effortless.

Nauti Nickel provides toiletries, but prefer clients bring their own sunscreen which agrees with their skin. (No spays please). Converters/ adapters for American and European plugs can also be found onboard.
Washer and dryer laundry facilities on board.
  • Location Caribbean Leewards, Caribbean Virgin Islands (BVI), Caribbean Virgin Islands (US/BVI)
  • Yacht Type Power Catamaran
  • Max Guests 10
  • Crew 5
  • Suites 5 (1x King, 3x Queen)
  • Bathrooms 5
  • Manufactured Year 2022
  • Length 80 Ft / 24.38 M
  • Scuba Onboard Scuba

Check Availability

  • Unavailable
  • Booked
  • Hold

Make a booking enquiry for NAUTI NICKEL

Pricing

Season 2 Pax 3 Pax 4 Pax 5 Pax 6 Pax 7 Pax 8 Pax 9 Pax 10 Pax
Summer 2026 $112,000 $113,000 $114,000 $115,000 $116,000 $117,000 $118,000 $119,000 $120,000
Winter 2026 to 2027 $112,000 $113,000 $114,000 $115,000 $116,000 $117,000 $118,000 $119,000 $120,000
Summer 2027 $112,000 $113,000 $114,000 $115,000 $116,000 $117,000 $118,000 $119,000 $120,000
Winter 2027 to 2028 $117,600 $118,650 $119,700 $120,750 $121,800 $122,850 $123,900 $124,950 $126,000

Special

⚓Repeat Guest Discount on Sunreef 80⚓

For returning NAUTI NICKEL guests – we are pleased to offer a 10% off repeat guest courtesy on the 7 night charter rate when the charter is booked at least 3 months in advance. Not valid for Christmas/New Year Week

Caribbean Terms

All rates are for 7 nights, 8 days. 
For 6 nights divide weekly rate by 7 and multiply by 6
For 5 nights or less divide weekly rate by 6 then multiply by number of nights. Inquire for less than 5 nights. 

Nauti Nickel requires a 72-hour turnaround in between charters

HOLIDAY 2026/27
Christmas: $145,000 Charter to end by 26 December (or 48 hour turn)
New Years: $145,000 Charter to begin 28 December or later (or 48 hour turn)
7 Night Min | BVI ports

HOLIDAY 2027/28
Christmas: $152,250 Charter to end by 26 December (or 48 hour turn)
New Years: $152,250 Charter to begin 28 December or later (or 48 hour turn)
7 Night Min | BVI ports

Relocation fees:
Please inquire for delivery fees to other islands.
Regardless of whether or not a vessel may or may not include taxes in the vessel's listed charter fees for British Virgin Islands charters, in general, no fees, port dues, nor taxes are included in the charter fee for any charter outside the British Virgin Islands unless otherwise agreed. Please inquire for additional fees.

Rates include tender use of Rafnar 40' 1200hp
 

*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 Yes
  • Air Conditioning Full
  • Jacuzzi Yes
  • Sound System Yes
  • Gym/Exercise NoEnquire
  • Smoking Enquire
  • Deck Shower Yes
  • Hairdryer Yes
  • Voltage Enquire
  • Satellite TV Yes
  • Video Yes
  • DVDs Yes
  • CDs Yes
  • iPod/MP3 Yes
  • Books Yes
  • Board Games Yes

Three dives (1 dive every other day) a week for certified divers are included. Yacht covers rental equipment.

 

 

  • Costs

    No additional fees

  • Number of Divers
    4
  • Dives per Week
    3
  • Air Compressor
    Not Onboard
  • License Info
    Master

Tender

  • size: 2 = 21’ RIB / 40’ Rafnar, paxes: 10, engine: 115hp / 1200hp

Toys

  • Beach Games
  • Boarding Ladder
  • Deep Sea Fishing
  • Fishing Gear
  • Fishing Permit #
  • Floating Mats
  • Jet Skis
  • Sea Bobs
  • Snorkel Gear
  • Stand-up Paddle Boards
  • Swim Platform
  • Tube
  • Under Water Camera
  • Under Water Video
  • Wakeboards

Other Toys

2 tenders are included in the rates.

The Sport Boat Tender is “RONIN”, a 40 foot Rafnar with 1200hp that has an enclosed pilothouse. The Pilothouse is air conditioned with seating for 5 guests, and standing for 2. Ronin has a forward cockpit that can seat 4 and aft cockpit that can seat 3. RONIN provides our clients VIP attention on the water and at every dock, arriving and departing like celebrities! 

The RIB Tender is a 21ft RIB with a 115hp that adds unparalleled versatility

Adult and junior wakeboards
4 x Stand Up Paddleboards
2 x Efoils
Towable inflatables
10 snorkeling sets of various sizes
Bote inwater loungers
2x Sea Bobs with Cameras to record your kids adventure.

A Hydraulic swim platform on the aft transom, makes water sports seamless.
 

  • Refit 2024
  • Cruising Speed 8.00
  • Pref Pick-Up Tortola, TBD
  • Bimini Yes
  • Inverter Yes
  • Generator Yes
  • Ice Maker Yes
  • Green Initiatives Yes
  • Special Diets Yes
  • Guest Pet Yes
  • BBQ Yes
  • Sun Awning Yes

Taste the Tropics: Jennifer’s Upscale Island Menu

Breakfast

Tahitian Vanilla Crêpes with Cream Cheese & Berries
Delicate French crêpes filled with whipped vanilla bean cream cheese, topped with macerated seasonal berries, orange zest, and a Chambord reduction. Served with thick-cut Canadian bacon and a dusting of powdered sugar.

Caribbean Huevos Rancheros
Poached eggs nestled atop crisped corn tortillas, layered with a savory medley of bell peppers, caramelized onion, garlic, habanero heat, and mango chutney. Finished with melted Monterey Jack, lime crema, and a micro herb garnish for a vibrant island breakfast twist.

Rum-Soaked French Toast
House-baked brioche soaked in spiced dark rum custard, caramelized until golden, and finished with a coconut-maple glaze, candied pecans, and a touch of nutmeg cream.

Parmesan Polenta with Poached Egg & Pancetta
Silky Parmesan polenta topped with a perfectly poached egg, crisped pancetta lardons, shaved spring onions, and a drizzle of truffle oil. Served with artisan toast.

Signature Cinnamon Rolls
Warm, slow-risen cinnamon rolls glazed with Madagascar vanilla bean cream cheese icing. Presented with a chef’s selection of gourmet breakfast sausage or maple-glazed bacon.

Potato Leek & Swiss Chard Hash
Caramelized fingerling potatoes with braised leeks, tender Swiss chard, and aged Gruyère. Finished with a sunny-side egg and served with grilled French sourdough.

Florentine Eggs Benedict
Wilted baby spinach, heirloom tomato slices, and soft-poached eggs atop toasted English muffin halves. Lavished with silky hollandaise and micro basil garnish.

Lunch

Pan-Seared Salmon with Fennel Citrus Salad & Beurre Blanc
Crisp-seared salmon fillet served over shaved fennel, blood orange segments, compressed cucumber, and microgreens, finished with a citrus beurre blanc and fresh herb oil drizzle

Curried Chicken Roti with Island Accents
Slow-simmered chicken in fragrant Caribbean curry, wrapped in handmade roti and layered with confit potatoes, turmeric-scented vegetables, and mango chutney. Served with roasted pineapple-carrot slaw and plantain crisps for the perfect balance of heat and sweetness.

Lobster Macaroni Gratin with Truffle Essence
Butter-poached lobster folded into tender pasta with a silky blend of aged white cheddar and Pecorino béchamel, enhanced with a whisper of truffle oil and crispy pancetta. Finished under the broiler for a golden crust and served with micro chive garnish.

Brioche Monte Cristo with Guava Gastrique
Delicately layered smoked ham, roasted turkey, and aged Gruyère cheese between slices of custard-dipped brioche, pan-seared until golden, finished with a light dusting of powdered sugar and served with a housemade guava gastrique and root vegetable crisps

Tuna Niçoise Cakes
Seared tuna cakes with lemon aioli over arugula salad with olives, capers, and fingerling potatoes

Ginger-Lime Ribs with Mango BBQ
Slow-roasted ribs with mango-guava BBQ sauce, corn on the cob, and island-style rice with golden raisins and starfruit

Truffle Meatball Sub
Beef and pork meatballs in San Marzano marinara, truffle mozzarella, served on crusty French bread with baby gem salad

Appetizers & Small Plates

Wagyu Beef Bao
Steamed bao buns filled with marbled beef, black garlic aioli, pickled daikon, and micro herbs

Tuna Tartare Tostadas
Hand-cut tuna with avocado mousse, citrus ponzu pearls, and wasabi tobiko on sesame crisps

Moroccan Spiced Lamb Lollipops
Lamb rib chops crusted in za’atar and pistachio, served with saffron yogurt and harissa oil

Lobster & Truffle Arepas
Crisped arepas with truffle-poached lobster, lemon aioli, and pickled shallots

Prosciutto-Wrapped Medjool Dates
Stuffed with blue cheese and drizzled in sherry reduction

Duck Confit Wontons with Foie Espuma
Crisp wontons of five-spice duck with whipped foie and charred scallion vinaigrette

Thai Carrot-Coconut Soup Espuma
Velvety lemongrass-carrot soup served warm as a foam in espresso cups with ginger crisp

Porcini Arancini with Truffle Dust
Wild mushroom risotto fritters on balsamic glaze with aged cheese and truffle essence

Charred Octopus & Potato Millefeuille
Octopus skewered with crisped potato layers, Romesco, and smoked paprika oil

Scallop Crudo with Yuzu Citrus
Thin-sliced scallops with citrus vinaigrette, cucumber pearls, and herb garnish

Dinner

Veal Osso Buco
Slow-braised veal shank in aromatic wine reduction, served atop whipped root vegetable purée with butter-glazed heirloom carrots and rosemary jus

Housemade Gnocchi in Bolognese Ragu
Pillowy gnocchi in rich, slow-simmered meat ragu, lightly gratinéed with aged cheese and served with a shaved fennel and wild arugula salad

Scallops Mornay
Poached sea scallops and savory ham in a velvety white wine mornay sauce, finished with golden buttered crumbs and Duchess-style potatoes, served with French vegetable medley

Pistachio-Crusted Mahi Mahi
Pan-roasted catch of the day with a spiced nut crust, finished with citrus beurre blanc, served with coconut rice and tender snap peas

Signature Spanish Paella
Golden saffron rice with seasonal vegetables, delicately cooked seafood, and fire-roasted chicken and sausage, finished with charred lemon and herbed oil drizzle

Jerk Pork Chop
Thick-cut pork loin grilled with house jerk marinade, paired with tamarind-apricot glaze, sweet potato purée, and tropical slaw

Beef Wellington
Seared tenderloin layered with mushroom duxelles and prosciutto, encased in puff pastry, baked to golden perfection and served with a reduction of Madeira wine, rustic mashed potatoes, and baby asparagus spears

Dessert

White Chocolate Semifreddo with Almond Dust & Berry Compote
Elegant "half-frozen" white chocolate mousse topped with crushed almonds, served with a vibrant fresh berry compote and gold leaf accent

Caramelized Mango-Pineapple Upside-Down Cake
Golden sponge with rum-caramelized tropical fruit, served warm with Chantilly cream quenelle and edible flowers

Apricot Soufflé with Vanilla-Rum Crème Anglaise
A delicate rise of apricot essence in a light soufflé, finished with a warm pour of housemade crème anglaise

Key Lime Tart with Chocolate-Almond Crust
Zesty key lime custard in a crisp cocoa-almond shell, topped with torched meringue and lime zest sugar

Triple Berry Crumble with Tahitian Vanilla Ice Cream
Warm medley of blueberries, blackberries and raspberries beneath oat streusel, served with hand-churned Tahitian vanilla bean ice cream

Poached Pears in Vanilla Sauternes Syrup
Saffron-poached pears in Sauternes and vanilla bean reduction, served with mascarpone cream and pistachio praline

Tres Leches Bread Pudding with Rum Chantilly
Decadent Caribbean-style milk-soaked brioche with toasted almonds, topped with cinnamon sugar and a swirl of rum-spiked whipped Chantilly

 

Amenities

  • Children Yes
  • WiFi Onboard WIFI
  • TV Yes
  • Air Conditioning Full
  • Jacuzzi Yes
  • Sound System Yes
  • Gym/Exercise NoEnquire
  • Smoking Enquire
  • Deck Shower Yes
  • Hairdryer Yes
  • Voltage Enquire
  • Satellite TV Yes
  • Video Yes
  • DVDs Yes
  • CDs Yes
  • iPod/MP3 Yes
  • Books Yes
  • Board Games Yes

Activities

Three dives (1 dive every other day) a week for certified divers are included. Yacht covers rental equipment.

 

 

  • Costs

    No additional fees

  • Number of Divers
    4
  • Dives per Week
    3
  • Air Compressor
    Not Onboard
  • License Info
    Master

Tender

  • size: 2 = 21’ RIB / 40’ Rafnar, paxes: 10, engine: 115hp / 1200hp

Toys

  • Beach Games
  • Boarding Ladder
  • Deep Sea Fishing
  • Fishing Gear
  • Fishing Permit #
  • Floating Mats
  • Jet Skis
  • Sea Bobs
  • Snorkel Gear
  • Stand-up Paddle Boards
  • Swim Platform
  • Tube
  • Under Water Camera
  • Under Water Video
  • Wakeboards

Other Toys

2 tenders are included in the rates.

The Sport Boat Tender is “RONIN”, a 40 foot Rafnar with 1200hp that has an enclosed pilothouse. The Pilothouse is air conditioned with seating for 5 guests, and standing for 2. Ronin has a forward cockpit that can seat 4 and aft cockpit that can seat 3. RONIN provides our clients VIP attention on the water and at every dock, arriving and departing like celebrities! 

The RIB Tender is a 21ft RIB with a 115hp that adds unparalleled versatility

Adult and junior wakeboards
4 x Stand Up Paddleboards
2 x Efoils
Towable inflatables
10 snorkeling sets of various sizes
Bote inwater loungers
2x Sea Bobs with Cameras to record your kids adventure.

A Hydraulic swim platform on the aft transom, makes water sports seamless.
 

Specifications

  • Refit 2024
  • Cruising Speed 8.00
  • Pref Pick-Up Tortola, TBD
  • Bimini Yes
  • Inverter Yes
  • Generator Yes
  • Ice Maker Yes
  • Green Initiatives Yes
  • Special Diets Yes
  • Guest Pet Yes
  • BBQ Yes
  • Sun Awning Yes

Menu

Taste the Tropics: Jennifer’s Upscale Island Menu

Breakfast

Tahitian Vanilla Crêpes with Cream Cheese & Berries
Delicate French crêpes filled with whipped vanilla bean cream cheese, topped with macerated seasonal berries, orange zest, and a Chambord reduction. Served with thick-cut Canadian bacon and a dusting of powdered sugar.

Caribbean Huevos Rancheros
Poached eggs nestled atop crisped corn tortillas, layered with a savory medley of bell peppers, caramelized onion, garlic, habanero heat, and mango chutney. Finished with melted Monterey Jack, lime crema, and a micro herb garnish for a vibrant island breakfast twist.

Rum-Soaked French Toast
House-baked brioche soaked in spiced dark rum custard, caramelized until golden, and finished with a coconut-maple glaze, candied pecans, and a touch of nutmeg cream.

Parmesan Polenta with Poached Egg & Pancetta
Silky Parmesan polenta topped with a perfectly poached egg, crisped pancetta lardons, shaved spring onions, and a drizzle of truffle oil. Served with artisan toast.

Signature Cinnamon Rolls
Warm, slow-risen cinnamon rolls glazed with Madagascar vanilla bean cream cheese icing. Presented with a chef’s selection of gourmet breakfast sausage or maple-glazed bacon.

Potato Leek & Swiss Chard Hash
Caramelized fingerling potatoes with braised leeks, tender Swiss chard, and aged Gruyère. Finished with a sunny-side egg and served with grilled French sourdough.

Florentine Eggs Benedict
Wilted baby spinach, heirloom tomato slices, and soft-poached eggs atop toasted English muffin halves. Lavished with silky hollandaise and micro basil garnish.

Lunch

Pan-Seared Salmon with Fennel Citrus Salad & Beurre Blanc
Crisp-seared salmon fillet served over shaved fennel, blood orange segments, compressed cucumber, and microgreens, finished with a citrus beurre blanc and fresh herb oil drizzle

Curried Chicken Roti with Island Accents
Slow-simmered chicken in fragrant Caribbean curry, wrapped in handmade roti and layered with confit potatoes, turmeric-scented vegetables, and mango chutney. Served with roasted pineapple-carrot slaw and plantain crisps for the perfect balance of heat and sweetness.

Lobster Macaroni Gratin with Truffle Essence
Butter-poached lobster folded into tender pasta with a silky blend of aged white cheddar and Pecorino béchamel, enhanced with a whisper of truffle oil and crispy pancetta. Finished under the broiler for a golden crust and served with micro chive garnish.

Brioche Monte Cristo with Guava Gastrique
Delicately layered smoked ham, roasted turkey, and aged Gruyère cheese between slices of custard-dipped brioche, pan-seared until golden, finished with a light dusting of powdered sugar and served with a housemade guava gastrique and root vegetable crisps

Tuna Niçoise Cakes
Seared tuna cakes with lemon aioli over arugula salad with olives, capers, and fingerling potatoes

Ginger-Lime Ribs with Mango BBQ
Slow-roasted ribs with mango-guava BBQ sauce, corn on the cob, and island-style rice with golden raisins and starfruit

Truffle Meatball Sub
Beef and pork meatballs in San Marzano marinara, truffle mozzarella, served on crusty French bread with baby gem salad

Appetizers & Small Plates

Wagyu Beef Bao
Steamed bao buns filled with marbled beef, black garlic aioli, pickled daikon, and micro herbs

Tuna Tartare Tostadas
Hand-cut tuna with avocado mousse, citrus ponzu pearls, and wasabi tobiko on sesame crisps

Moroccan Spiced Lamb Lollipops
Lamb rib chops crusted in za’atar and pistachio, served with saffron yogurt and harissa oil

Lobster & Truffle Arepas
Crisped arepas with truffle-poached lobster, lemon aioli, and pickled shallots

Prosciutto-Wrapped Medjool Dates
Stuffed with blue cheese and drizzled in sherry reduction

Duck Confit Wontons with Foie Espuma
Crisp wontons of five-spice duck with whipped foie and charred scallion vinaigrette

Thai Carrot-Coconut Soup Espuma
Velvety lemongrass-carrot soup served warm as a foam in espresso cups with ginger crisp

Porcini Arancini with Truffle Dust
Wild mushroom risotto fritters on balsamic glaze with aged cheese and truffle essence

Charred Octopus & Potato Millefeuille
Octopus skewered with crisped potato layers, Romesco, and smoked paprika oil

Scallop Crudo with Yuzu Citrus
Thin-sliced scallops with citrus vinaigrette, cucumber pearls, and herb garnish

Dinner

Veal Osso Buco
Slow-braised veal shank in aromatic wine reduction, served atop whipped root vegetable purée with butter-glazed heirloom carrots and rosemary jus

Housemade Gnocchi in Bolognese Ragu
Pillowy gnocchi in rich, slow-simmered meat ragu, lightly gratinéed with aged cheese and served with a shaved fennel and wild arugula salad

Scallops Mornay
Poached sea scallops and savory ham in a velvety white wine mornay sauce, finished with golden buttered crumbs and Duchess-style potatoes, served with French vegetable medley

Pistachio-Crusted Mahi Mahi
Pan-roasted catch of the day with a spiced nut crust, finished with citrus beurre blanc, served with coconut rice and tender snap peas

Signature Spanish Paella
Golden saffron rice with seasonal vegetables, delicately cooked seafood, and fire-roasted chicken and sausage, finished with charred lemon and herbed oil drizzle

Jerk Pork Chop
Thick-cut pork loin grilled with house jerk marinade, paired with tamarind-apricot glaze, sweet potato purée, and tropical slaw

Beef Wellington
Seared tenderloin layered with mushroom duxelles and prosciutto, encased in puff pastry, baked to golden perfection and served with a reduction of Madeira wine, rustic mashed potatoes, and baby asparagus spears

Dessert

White Chocolate Semifreddo with Almond Dust & Berry Compote
Elegant "half-frozen" white chocolate mousse topped with crushed almonds, served with a vibrant fresh berry compote and gold leaf accent

Caramelized Mango-Pineapple Upside-Down Cake
Golden sponge with rum-caramelized tropical fruit, served warm with Chantilly cream quenelle and edible flowers

Apricot Soufflé with Vanilla-Rum Crème Anglaise
A delicate rise of apricot essence in a light soufflé, finished with a warm pour of housemade crème anglaise

Key Lime Tart with Chocolate-Almond Crust
Zesty key lime custard in a crisp cocoa-almond shell, topped with torched meringue and lime zest sugar

Triple Berry Crumble with Tahitian Vanilla Ice Cream
Warm medley of blueberries, blackberries and raspberries beneath oat streusel, served with hand-churned Tahitian vanilla bean ice cream

Poached Pears in Vanilla Sauternes Syrup
Saffron-poached pears in Sauternes and vanilla bean reduction, served with mascarpone cream and pistachio praline

Tres Leches Bread Pudding with Rum Chantilly
Decadent Caribbean-style milk-soaked brioche with toasted almonds, topped with cinnamon sugar and a swirl of rum-spiked whipped Chantilly

 

Meet the Nauti Nickel Crew

Captain Michael Lang & Chef Jennifer Lang

The heart of Nauti Nickel is the husband-and-wife team of Michael and Jennifer Lang, seasoned professionals with over 70 luxury term charters under their belts. Their connection is effortless, their energy magnetic, and their passion for creating unforgettable experiences contagious.

Michael, originally from California, serves as both Captain and onboard Engineer. His calm command of the vessel and deep systems knowledge bring safety...

Read more


Featured Articles

Featured Yachts for 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.

Ready to book your adventure? Speak to one of our experts

Special Offers