Special

Lagoon 65

Reverie

65ft / 19m 10 Guests 5 Suites

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

Starting from $56,200 Per week

Check Availability

Summary

Lagoon - Reverie

Special

DECEMBER 2025 SPECIAL ABOARD REVERIE!

πŸŽ‰ 𝑫𝑬π‘ͺ𝑬𝑴𝑩𝑬𝑹 πŸπŸŽπŸπŸ“ 𝑺𝑷𝑬π‘ͺ𝑰𝑨𝑳 𝑨𝑩𝑢𝑨𝑹𝑫 𝑹𝑬𝑽𝑬𝑹𝑰𝑬! Offer your clients 10% off a 7-night all-inclusive charter β€” one slot available in December. Treat your clients to luxury in the US Virgin Islands aboard REVERIE, with a 7-night all-inclusive charter for up to 8 guests at 10% off the standard rate this December 2025. With just one slot that month, availability is extremely limitedβ€”secure this prime date now to deliver an unforgettable island escape. Booking Details: β€’ 10% off the standard charter rate β€’ 7-night all-inclusive term charter (up to 8 guests) β€’ Valid for charters embarking in December 2025 β€’ One slot available in December β€’ Cannot be combined with other promotions πŸ“† Place a courtesy hold today to guarantee these exclusive dates for your clients!

Embark on an extraordinary all-inclusive yacht charter vacation in the picturesque U.S. & British Virgin Islands on the stunning 2025 Lagoon SIXTY5, S/Y “Reverie”. Accommodating up to 8 guests with three crew members, she a masterpiece of luxury yacht design that seamlessly marries Lagoon's rich heritage with cutting-edge modern sailing innovations. Crafted with meticulous attention to detail, this charter yacht boasts sleek, assertive lines and a visionary layout that promises an elite seafaring lifestyle. Step aboard to discover expansive living spaces bathed in natural light, where the boundaries between indoors and the azure beyond blur, offering an intimate connection with the Virgin Islands. The Lagoon SIXTY5 is not just a charter vessel; it's a sanctuary of nautical comfort and luxury, equipped with high-performance rigging for an effortless sailing experience. Whether you're sunbathing on the spacious flybridge or relaxing in the elegantly designed cabins, every moment on the Lagoon SIXTY5 feels like a serene escape into the lap of elegance, making it the ultimate choice for charter guests and mariners seeking a fusion of adventure and tranquility.

***Photos in this brochure of the vessel are stock photos. Decor of the vessel may vary***

  • Location Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
  • Yacht Type Catamaran
  • Max Guests 10
  • Crew 3
  • Suites 5 (1x King, 3x Queen)
  • Bathrooms 5
  • Manufactured Year 2025
  • Length 65ft / 19m
  • Scuba Rdv. Scuba

Check Availability

  • Unavailable
  • Booked
  • Hold

Make a booking enquiry for REVERIE

Pricing

Season 2 Pax 3 Pax 4 Pax 5 Pax 6 Pax 7 Pax 8 Pax
Winter 2025 to 2026 $56,500 $57,500 $58,500 $59,500 $60,500 $61,500 $62,500
Summer 2026 $56,500 $57,500 $58,500 $59,500 $60,500 $61,500 $62,500
Winter 2026 to 2027 $58,000 $59,000 $60,000 $61,000 $62,000 $63,000 $64,000
Summer 2027 $58,000 $59,000 $60,000 $61,000 $62,000 $63,000 $64,000

Special

DECEMBER 2025 SPECIAL ABOARD REVERIE!

πŸŽ‰ 𝑫𝑬π‘ͺ𝑬𝑴𝑩𝑬𝑹 πŸπŸŽπŸπŸ“ 𝑺𝑷𝑬π‘ͺ𝑰𝑨𝑳 𝑨𝑩𝑢𝑨𝑹𝑫 𝑹𝑬𝑽𝑬𝑹𝑰𝑬! Offer your clients 10% off a 7-night all-inclusive charter β€” one slot available in December. Treat your clients to luxury in the US Virgin Islands aboard REVERIE, with a 7-night all-inclusive charter for up to 8 guests at 10% off the standard rate this December 2025. With just one slot that month, availability is extremely limitedβ€”secure this prime date now to deliver an unforgettable island escape. Booking Details: β€’ 10% off the standard charter rate β€’ 7-night all-inclusive term charter (up to 8 guests) β€’ Valid for charters embarking in December 2025 β€’ One slot available in December β€’ Cannot be combined with other promotions πŸ“† Place a courtesy hold today to guarantee these exclusive dates for your clients!

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

Not offered

Cruising Grounds: ​​British Virgin Islands
​Pick Up/Drop Off: BVI Ports Only
Yacht: BVI Home Based.Β  Crew have annual work permits. BVI Pick up and Drop off preferred, with maximum 4 USVI pick ups allowed (please check with CA for availability).
​BVI Customs & Cruising Permit Fees: Included

MINIMUM NIGHTS: 7 preferred, if less use the equation below.
** Reverie will only take 6 nights charters if prorated as:
Divide weekly rate by 6.5 nights X 6 nights**

CALENDAR AVALIABILITY: Please inquire for dates overlapping with one-day holds, date may be flexible.

SLEEP ABOARD: N/A

9 & 10 PAX CHARTERS:
Please inquire for approval first and information on cabin arrangements.

HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense.
$150.00 per person discount.

LOCAL FARE MEAL PLAN: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
$75.00 per person discount.

26/27 HOLIDAYS:
CHRISTMAS/NEW YEARS: 7 night minimum. Full-Board Option Only
CHRISTMAS: 1-8 pax @$72,000 Must end on or before 12/26
NEW YEARS: 1-8 pax @$77,000 May not start prior to 12/28


**SEE BROKER NOTES FOR MORE INFORMATION - WAIVER REQUIRED IN ADDITION TO CONTRACT**

*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 Yes
  • Smoking No
  • Deck Shower Yes
  • Hairdryer Yes
  • Voltage 110v

Dive instructor onboard. Gear will not be onboard but will need to be rented from a local operation.

Diving is only offered to certified divers.

  • Air Compressor
    Not Onboard
  • License Info
    Instructor

Tender

  • Info Williams Sport Jet 460
  • HP 175
  • Number of passengers 10

Toys

  • Tube
  • Sea Bob
  • Sea Scooter
  • Floating Mats
  • Kneeboard
  • Wakeboard
  • Beach Games
  • Fishing Gear
  • Snorkel Gear
  • Kite Boarding
  • Swim Platform
  • SUP

Other Toys

Seabob - 1
eFfoil - 1
Flightscooter eFoil - 1
Wing Foil - 1
Sudnados- 8
Paddleboards - 4
Floating chairs
Floating Mats
Snorkel gear
Wake board
Hotdog tube
Bean bags
Kite surfing
Can book dive trips

  • Pref Pick-Up Tortola
  • Inverter Yes
  • Generator Yes
  • Ice Maker Yes
  • Green Initiatives Yes
  • Special Diets Inq

DAY BREAK
(All breakfasts are served with fresh fruit platter, yogurt with granola, fresh baked goods such as banana bread, Nutella pastries, croissants, chocolate pastries, lemon blueberry muffins, tropical fruit juices, and coffee or espresso-based drinks.)

Avocado Toast on a French Croissant
Freshly baked French croissant pressed and topped with smashed avocado, soft-boiled egg, pickled red onion, feta, arugula, microgreens, olive oil, and balsamic glaze.

Homemade Sourdough Egg Sandwiches
Thick slices of freshly baked sourdough layered with scrambled ricotta eggs, crispy bacon, tomato, arugula, white cheddar, and chipotle mayo.

New York Bagel Spread
Your choice of toasted New York-style bagels with toppings like cream cheese, smoked salmon, capers, tomato, red onion, dill, and more.

Huevos Rancheros
Fried eggs over crispy corn tortillas with seasoned breakfast potatoes, black beans, chopped bacon, lime crema, homemade red salsa, cilantro, and cotija cheese.

Buttermilk Local Banana Pancakes
Fluffy buttermilk pancakes topped with sliced bananas, whipped cream, coconut flakes, salted butter, and maple syrup.

Anegada Lobster Benedict
Butter-poached Anegada lobster on English muffin with poached local egg, homemade hollandaise, and smoked paprika.

Fresh Baked Quiche
A savory blend of French cheeses, sautéed shallots, and fresh herbs in a creamy egg filling, baked in a buttery, flaky French puff pastry.

 

MIDDAY
Tuna Poke Bowl
Sushi-grade tuna marinated in soy sauce over seasoned sushi rice, topped with seaweed salad, mango, avocado, pickled cucumbers, edamame, shaved carrots, scallions, and crispy fried rice paper.

Fish Tacos
Citrus-marinated local mahi-mahi in warm flour tortillas topped with black beans, coleslaw, pickled onions, cotija cheese, mango salsa, lime crema, and fresh cilantro.

Cheeseburgers in Paradise
Wagyu beef cheeseburgers on toasted pretzel buns with thick-cut bacon, tomato, lettuce, white cheddar, and chipotle mayo. Served with salad and sweet potato wedges.

Greek Chicken Skewers with Watermelon–Feta Salad
Marinated Greek chicken skewers over a refreshing watermelon and feta salad, house-made tzatziki, and warm Greek-spiced pita bread.

Grilled Shrimp & Avocado Rice Bowl
Grilled shrimp skewers served over rice pilaf with local greens, paprika-spiced chickpeas, roasted sweet potato, sun-dried tomatoes, pickled onions, goat cheese, and triple citrus vinaigrette.

Shrimp Pad Thai
Sautéed shrimp over rice noodles with scrambled egg, shredded carrots, cucumber, scallions, bean sprouts, and Chef’s secret Pad Thai sauce. Topped with peanuts and cilantro.

Salmon Niçoise Salad
Baked Faroe Island salmon over mixed greens with hard-boiled egg, green beans, red onion, cherry tomatoes, black olives, and baby potatoes, served with lemon-Dijon vinaigrette.

 

HORS D’OEUVRES
Charcuterie Board
Cured meats, cheeses, olives, pickles, jams, artisanal crackers, and more.

Sun-Dried Tomato Hummus
Served with warm toasted naan and seasonal vegetables.

Baked Brie in Puff Pastry
Filled with honey, fig, and prosciutto.

YiaYia’s Spanakopita Triangles
Traditional Greek spinach and feta phyllo pastries.

Assorted Flatbreads
Topped with seasonal ingredients.

Tuna Carpaccio
Thinly sliced and dressed with citrus, olive oil, and microgreens.

 

MAIN
Steak Night
8 oz New Zealand tenderloin topped with bleu cheese and caramelized onions. Served with bacon-wrapped roasted asparagus and French-style mashed potatoes.

Local Red Snapper
Caribbean-spiced local red snapper served over pumpkin rice with sautéed peppers and onions.

Anegada Lobster Truffle Risotto
Butter-poached Anegada lobster served over white truffle and wild mushroom risotto.

Local Seared Ahi Tuna
Sesame-crusted and topped with pineapple salsa. Served with soy-honey roasted Brussels sprouts and scallion rice.

Lamb Chops
Greek-spiced New Zealand lamb chops served with zucchini and lemon potatoes.

Lemon-Caper Local Mahi-Mahi
Cooked in lemon-caper butter sauce and served with baby carrots over Greek-spiced feta orzo.

Grouper en Papillote
Fresh grouper baked in parchment paper with citrus and herbs, served with steamed vegetables and herb-butter couscous.

 

DESSERT
Greek Yogurt Lemon NY Cheesecake
Bright and creamy with a tangy finish.

Mini Pineapple Upside-Down Cakes
Grandma Bunny’s classic recipe, topped with whipped cream.

Galaktoboureko Cigars
Greek custard wrapped in phyllo and finished with light sugar orange syrup.

Warm Chocolate Chip Cookie Dough–Stuffed Croissants
Rich and gooey, baked inside flaky French croissants.

Crème Brûlée
Topped with fresh berries and cream.

Sea-Salted Grenadian Chocolate Brownies
Warm and fudgy with a Caribbean twist.

Freshly Baked Cookies & House-Made Ice Creams
Flavors include:
• Greek Yogurt Fig Swirl
• Browned Butter
• Avocado-Olive Oil
• Guava Cheese
• Sea-Salted Caramel

Fresh Sorbets
• Mango Lime
• Strawberry Basil
• Tamarind
• Watermelon Mint
• Mandarin Honey

Amenities

  • Children Yes
  • WiFi Onboard WIFI
  • TV No
  • Air Conditioning Full
  • Jacuzzi No
  • Sound System Yes
  • Gym/Exercise Yes
  • Smoking No
  • Deck Shower Yes
  • Hairdryer Yes
  • Voltage 110v

Activities

Dive instructor onboard. Gear will not be onboard but will need to be rented from a local operation.

Diving is only offered to certified divers.

  • Air Compressor
    Not Onboard
  • License Info
    Instructor

Tender

  • Info Williams Sport Jet 460
  • HP 175
  • Number of passengers 10

Toys

  • Tube
  • Sea Bob
  • Sea Scooter
  • Floating Mats
  • Kneeboard
  • Wakeboard
  • Beach Games
  • Fishing Gear
  • Snorkel Gear
  • Kite Boarding
  • Swim Platform
  • SUP

Other Toys

Seabob - 1
eFfoil - 1
Flightscooter eFoil - 1
Wing Foil - 1
Sudnados- 8
Paddleboards - 4
Floating chairs
Floating Mats
Snorkel gear
Wake board
Hotdog tube
Bean bags
Kite surfing
Can book dive trips

Specifications

  • Pref Pick-Up Tortola
  • Inverter Yes
  • Generator Yes
  • Ice Maker Yes
  • Green Initiatives Yes
  • Special Diets Inq

Menu

DAY BREAK
(All breakfasts are served with fresh fruit platter, yogurt with granola, fresh baked goods such as banana bread, Nutella pastries, croissants, chocolate pastries, lemon blueberry muffins, tropical fruit juices, and coffee or espresso-based drinks.)

Avocado Toast on a French Croissant
Freshly baked French croissant pressed and topped with smashed avocado, soft-boiled egg, pickled red onion, feta, arugula, microgreens, olive oil, and balsamic glaze.

Homemade Sourdough Egg Sandwiches
Thick slices of freshly baked sourdough layered with scrambled ricotta eggs, crispy bacon, tomato, arugula, white cheddar, and chipotle mayo.

New York Bagel Spread
Your choice of toasted New York-style bagels with toppings like cream cheese, smoked salmon, capers, tomato, red onion, dill, and more.

Huevos Rancheros
Fried eggs over crispy corn tortillas with seasoned breakfast potatoes, black beans, chopped bacon, lime crema, homemade red salsa, cilantro, and cotija cheese.

Buttermilk Local Banana Pancakes
Fluffy buttermilk pancakes topped with sliced bananas, whipped cream, coconut flakes, salted butter, and maple syrup.

Anegada Lobster Benedict
Butter-poached Anegada lobster on English muffin with poached local egg, homemade hollandaise, and smoked paprika.

Fresh Baked Quiche
A savory blend of French cheeses, sautéed shallots, and fresh herbs in a creamy egg filling, baked in a buttery, flaky French puff pastry.

 

MIDDAY
Tuna Poke Bowl
Sushi-grade tuna marinated in soy sauce over seasoned sushi rice, topped with seaweed salad, mango, avocado, pickled cucumbers, edamame, shaved carrots, scallions, and crispy fried rice paper.

Fish Tacos
Citrus-marinated local mahi-mahi in warm flour tortillas topped with black beans, coleslaw, pickled onions, cotija cheese, mango salsa, lime crema, and fresh cilantro.

Cheeseburgers in Paradise
Wagyu beef cheeseburgers on toasted pretzel buns with thick-cut bacon, tomato, lettuce, white cheddar, and chipotle mayo. Served with salad and sweet potato wedges.

Greek Chicken Skewers with Watermelon–Feta Salad
Marinated Greek chicken skewers over a refreshing watermelon and feta salad, house-made tzatziki, and warm Greek-spiced pita bread.

Grilled Shrimp & Avocado Rice Bowl
Grilled shrimp skewers served over rice pilaf with local greens, paprika-spiced chickpeas, roasted sweet potato, sun-dried tomatoes, pickled onions, goat cheese, and triple citrus vinaigrette.

Shrimp Pad Thai
Sautéed shrimp over rice noodles with scrambled egg, shredded carrots, cucumber, scallions, bean sprouts, and Chef’s secret Pad Thai sauce. Topped with peanuts and cilantro.

Salmon Niçoise Salad
Baked Faroe Island salmon over mixed greens with hard-boiled egg, green beans, red onion, cherry tomatoes, black olives, and baby potatoes, served with lemon-Dijon vinaigrette.

 

HORS D’OEUVRES
Charcuterie Board
Cured meats, cheeses, olives, pickles, jams, artisanal crackers, and more.

Sun-Dried Tomato Hummus
Served with warm toasted naan and seasonal vegetables.

Baked Brie in Puff Pastry
Filled with honey, fig, and prosciutto.

YiaYia’s Spanakopita Triangles
Traditional Greek spinach and feta phyllo pastries.

Assorted Flatbreads
Topped with seasonal ingredients.

Tuna Carpaccio
Thinly sliced and dressed with citrus, olive oil, and microgreens.

 

MAIN
Steak Night
8 oz New Zealand tenderloin topped with bleu cheese and caramelized onions. Served with bacon-wrapped roasted asparagus and French-style mashed potatoes.

Local Red Snapper
Caribbean-spiced local red snapper served over pumpkin rice with sautéed peppers and onions.

Anegada Lobster Truffle Risotto
Butter-poached Anegada lobster served over white truffle and wild mushroom risotto.

Local Seared Ahi Tuna
Sesame-crusted and topped with pineapple salsa. Served with soy-honey roasted Brussels sprouts and scallion rice.

Lamb Chops
Greek-spiced New Zealand lamb chops served with zucchini and lemon potatoes.

Lemon-Caper Local Mahi-Mahi
Cooked in lemon-caper butter sauce and served with baby carrots over Greek-spiced feta orzo.

Grouper en Papillote
Fresh grouper baked in parchment paper with citrus and herbs, served with steamed vegetables and herb-butter couscous.

 

DESSERT
Greek Yogurt Lemon NY Cheesecake
Bright and creamy with a tangy finish.

Mini Pineapple Upside-Down Cakes
Grandma Bunny’s classic recipe, topped with whipped cream.

Galaktoboureko Cigars
Greek custard wrapped in phyllo and finished with light sugar orange syrup.

Warm Chocolate Chip Cookie Dough–Stuffed Croissants
Rich and gooey, baked inside flaky French croissants.

Crème Brûlée
Topped with fresh berries and cream.

Sea-Salted Grenadian Chocolate Brownies
Warm and fudgy with a Caribbean twist.

Freshly Baked Cookies & House-Made Ice Creams
Flavors include:
• Greek Yogurt Fig Swirl
• Browned Butter
• Avocado-Olive Oil
• Guava Cheese
• Sea-Salted Caramel

Fresh Sorbets
• Mango Lime
• Strawberry Basil
• Tamarind
• Watermelon Mint
• Mandarin Honey

Meet the Reverie Crew

Captain Doyle Van Horn
Doyle was born in the heart of Arizona, where he grew up with a ranching background, spending his childhood exploring the woods and rivers of northern Arizona. After high school, he set off on a journey across the U.S., working various construction jobs and other odd gigs. One of these jobs took him to Valdez, Alaska, where he discovered the local marina. Seeing the boats lined up at the docks, he instantly fell in love with the idea of working at sea.

...

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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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