Fountaine Pajot 58

Sandy Cinco

58ft / 17m 8 Guests 4 Suites

Caribbean Virgin Islands (BVI)

Starting from $25,500 Per week

Check Availability

Summary

Fountaine Pajot - Sandy Cinco

Sandy Cinco, a beautiful Ipanema 58 by Fountaine Pajot, is brand-new to chartering in the BVI after re-fitting from private ownership in 2023.

With her spacious cockpit, 360° view, flybridge, elegant, saloon, comfy fore deck, luxurious cabins and luxury finishing touches, Sandy Cinco provides plenty of opportunities to be together as a group or find a private space to truly unwind and Mike and Lizzy are delighted to have the opportunity to welcome guests aboard to experience luxury living and spectacular sailing in the BVI.

  • Location Caribbean Virgin Islands (BVI)
  • Yacht Type Catamaran
  • Max Guests 8
  • Crew 2
  • Suites 4 (1x King, 3x Queen)
  • Bathrooms 4
  • Manufactured Year 2016
  • Length 58ft / 17m
  • Scuba Rdv. Scuba

Check Availability

  • Unavailable
  • Booked
  • Hold

Make a booking enquiry for SANDY CINCO

Pricing

Season 2 Pax 3 Pax 4 Pax 5 Pax 6 Pax 7 Pax 8 Pax
Summer 2025 $25,500 $27,000 $28,500 $30,000 $31,500 $34,500 $36,000
Winter 2025 to 2026 $25,500 $27,000 $28,500 $30,000 $31,500 $34,500 $36,000
Summer 2026 $25,500 $27,000 $28,500 $30,000 $31,500 $34,500 $36,000

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

Sandy Cinco is a BVI based vessel. Please use BVI ports only.

GENERAL RATES NOTE: All rates are for 7 nights, 8 days.
For short charters please use the "divide-by-6 rule" for figuring short charter premiums.
Charters of less than 6 nights available depending on schedule and season, please inquire.

Christmas/NY 2025/26:
Christmas: 1-8 Guests $41,400 Charter ending by December 26th (if possible) - inquire to end Dec. 27th
New Year: 1-8 Guests $41,400 Charter beginning December 28th or later
7 Night minimum, 48 hour turnaround


*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 / Able to swim)
  • WiFi Onboard WIFI
  • TV No
  • Air Conditioning Full
  • Jacuzzi No
  • Sound System Yes
  • Gym/Exercise No
  • Smoking Aft Steps Only
  • Deck Shower Yes
  • Hairdryer Yes
  • Voltage 220

Tender

  • Info 14FT
  • HP 60
  • Number of passengers 8

Toys

  • Tube
  • Sea Scooter
  • Adult Waterskis
  • Floating Mats
  • Kneeboard
  • Wakeboard
  • Double Kayak
  • Beach Games
  • Fishing Gear
  • Snorkel Gear
  • Swim Platform
  • SUP

Other Toys

14’ Highfield dingy with 60hp Honda outboard engine
Adult waterskis
Snorkel gear masks, snorkels and fins
1 person towable inflatables
Wake board
2 two- Subblue White Shark sea scooters.
2 two-person kayaks
Inflatable floating Sunchill mats
10-person Sunchill floating hammock
Trolling and Casting rod
2 Paddle boards
Noodles
Floating Swim line
Under water lights
Portable blue tooth speaker
Crew Guided walks
Crew Guided snorkeling
Non-fiction library
Extensive music library
Access to internet films/tv

  • Refit 2023
  • Cruising Speed 7KTS
  • Pref Pick-Up BVI
  • Bimini Yes
  • Inverter Yes
  • Generator 13.5KW & 16KW
  • Ice Maker Yes
  • Green Initiatives Yes
  • Special Diets Inq
  • Guest Pet No

LIZZY HILL

Crewed Yacht Chef & Ashburton Chefs Academy Graduate

Sample Menu

 BREAKFAST

SPRING ONION POTATO CAKES

topped with crispy bacon, poached egg and Lizzy’s own tomato ketchup.

RAINBOW FRITTATAS

with roasted tomatoes and steamed spinach.

SMOKED SALMON AND SCRAMBLED EGGS

with buttered brown bread toast with a wedge of lemon.

THE CAPTAIN’S PANCAKES

served with a fresh fruit platter, jams, honey and Canadian maple syrup.

CROQUE MONSIEUR

toasted cheese and ham sandwich with a Gallic twist!

EGGS BENEDICT

perfectly poached eggs on a buttered English muffin with ham and Hollandaise.

BIRCHER MUESLI

with red berries, Greek yoghurt, nuts, seeds and honey.

Cereals, yoghurt, toast and jam are available on request.

 

LUNCH

LOBSTER, MANGO & CHILLI SALAD

on a bed of shredded lettuce with roasted peanuts and sesame dressing.

SEA DOGS

pan seared prawns with jalapeño, lemon & lime mayo and sweet potato fries.

SWEET POTATO CRUST QUICHE

served with boat made pesto and salad.

STICKY JERK AND HONEY FILLET OF SALMON

on a bed of mango slaw drizzled with a honey & lime dressing.

GREEK STYLE SOUVLAKI GRILLED KEBABS

served with citrus couscous, tzatziki and a Greek salad.

NIÇOISE SALAD WITH PAN SEARED TUNA.

Boat made beef tenderloin burger on a Brioche bun with all the fixings

CAESAR SALAD

with pan seared chicken tenders, garlic croutons and cherry tomatoes.

Many lunches are served with freshly baked bread

 

CANAPES

CHEESE STUFFED MUSHROOMS with toasted bread crumbs

BLINIS AND CAVIAR

DRAGON CHICKEN WINGS with Mint & Lime Dip.

PAN FRIED HALLOUMI with lemon and chilli

SALMON FISHCAKES with sweet chilli & peas

LETTUCE WRAPS with sweet basil & chicken.

ASPARAGUS & PROSCIUTTO TWISTS.

A fruit bowl and a selection of snacks is always available

 

MAINS/ENTREES

CARIBBEAN PRAWN FRICASSEE

with exotic fruit and coconut milk curry served on wild rice.

ROASTED SUPREME OF CHICKEN

with sweetcorn & chorizo a la Française and sautéed root vegetables.

LOCALLY CAUGHT SEARED MARINATED TUNA

with sautéed Asian style greens and noodles

PROVENCAL STYLE RACK OF LAMB

with red wine gravy, potato dauphinoise and steamed vegetables

CITRUS ROASTED FRESH CAUGHT WAHOO

on a crispy potato rosti with citrus cream sauce, broccoli, carrots and mange tout.

PRIME TENDERLOIN STEAK

with boat made chimichurri sauce, fried potato wedges and salad.

SEARED FILLET OF LOCAL RED SNAPPER

on a bed of asparagus & chorizo Risotto

 

DESSERTS

HOT GUINNESS AND CHOCOLATE LOAF

with vanilla ice cream and caramel sauce

LEMON MERINGUE PIE

with lemon and raspberry coulis

CHOCOLATE & HAZELNUT MOUSSE

finished with praline and a tuille wafer.

ORANGE AND PROSECCO JELLY

PANNA COTTA

with red berry compote

PEANUT AND CHOCOLATE CHEESECAKE

with popcorn and caramel.

KEY LIME PIE

After dinner coffee and liqueurs are always available on request

Amenities

  • Children Yes (Min Age: Water safe / Able to swim)
  • WiFi Onboard WIFI
  • TV No
  • Air Conditioning Full
  • Jacuzzi No
  • Sound System Yes
  • Gym/Exercise No
  • Smoking Aft Steps Only
  • Deck Shower Yes
  • Hairdryer Yes
  • Voltage 220

Activities

Tender

  • Info 14FT
  • HP 60
  • Number of passengers 8

Toys

  • Tube
  • Sea Scooter
  • Adult Waterskis
  • Floating Mats
  • Kneeboard
  • Wakeboard
  • Double Kayak
  • Beach Games
  • Fishing Gear
  • Snorkel Gear
  • Swim Platform
  • SUP

Other Toys

14’ Highfield dingy with 60hp Honda outboard engine
Adult waterskis
Snorkel gear masks, snorkels and fins
1 person towable inflatables
Wake board
2 two- Subblue White Shark sea scooters.
2 two-person kayaks
Inflatable floating Sunchill mats
10-person Sunchill floating hammock
Trolling and Casting rod
2 Paddle boards
Noodles
Floating Swim line
Under water lights
Portable blue tooth speaker
Crew Guided walks
Crew Guided snorkeling
Non-fiction library
Extensive music library
Access to internet films/tv

Specifications

  • Refit 2023
  • Cruising Speed 7KTS
  • Pref Pick-Up BVI
  • Bimini Yes
  • Inverter Yes
  • Generator 13.5KW & 16KW
  • Ice Maker Yes
  • Green Initiatives Yes
  • Special Diets Inq
  • Guest Pet No

Menu

LIZZY HILL

Crewed Yacht Chef & Ashburton Chefs Academy Graduate

Sample Menu

 BREAKFAST

SPRING ONION POTATO CAKES

topped with crispy bacon, poached egg and Lizzy’s own tomato ketchup.

RAINBOW FRITTATAS

with roasted tomatoes and steamed spinach.

SMOKED SALMON AND SCRAMBLED EGGS

with buttered brown bread toast with a wedge of lemon.

THE CAPTAIN’S PANCAKES

served with a fresh fruit platter, jams, honey and Canadian maple syrup.

CROQUE MONSIEUR

toasted cheese and ham sandwich with a Gallic twist!

EGGS BENEDICT

perfectly poached eggs on a buttered English muffin with ham and Hollandaise.

BIRCHER MUESLI

with red berries, Greek yoghurt, nuts, seeds and honey.

Cereals, yoghurt, toast and jam are available on request.

 

LUNCH

LOBSTER, MANGO & CHILLI SALAD

on a bed of shredded lettuce with roasted peanuts and sesame dressing.

SEA DOGS

pan seared prawns with jalapeño, lemon & lime mayo and sweet potato fries.

SWEET POTATO CRUST QUICHE

served with boat made pesto and salad.

STICKY JERK AND HONEY FILLET OF SALMON

on a bed of mango slaw drizzled with a honey & lime dressing.

GREEK STYLE SOUVLAKI GRILLED KEBABS

served with citrus couscous, tzatziki and a Greek salad.

NIÇOISE SALAD WITH PAN SEARED TUNA.

Boat made beef tenderloin burger on a Brioche bun with all the fixings

CAESAR SALAD

with pan seared chicken tenders, garlic croutons and cherry tomatoes.

Many lunches are served with freshly baked bread

 

CANAPES

CHEESE STUFFED MUSHROOMS with toasted bread crumbs

BLINIS AND CAVIAR

DRAGON CHICKEN WINGS with Mint & Lime Dip.

PAN FRIED HALLOUMI with lemon and chilli

SALMON FISHCAKES with sweet chilli & peas

LETTUCE WRAPS with sweet basil & chicken.

ASPARAGUS & PROSCIUTTO TWISTS.

A fruit bowl and a selection of snacks is always available

 

MAINS/ENTREES

CARIBBEAN PRAWN FRICASSEE

with exotic fruit and coconut milk curry served on wild rice.

ROASTED SUPREME OF CHICKEN

with sweetcorn & chorizo a la Française and sautéed root vegetables.

LOCALLY CAUGHT SEARED MARINATED TUNA

with sautéed Asian style greens and noodles

PROVENCAL STYLE RACK OF LAMB

with red wine gravy, potato dauphinoise and steamed vegetables

CITRUS ROASTED FRESH CAUGHT WAHOO

on a crispy potato rosti with citrus cream sauce, broccoli, carrots and mange tout.

PRIME TENDERLOIN STEAK

with boat made chimichurri sauce, fried potato wedges and salad.

SEARED FILLET OF LOCAL RED SNAPPER

on a bed of asparagus & chorizo Risotto

 

DESSERTS

HOT GUINNESS AND CHOCOLATE LOAF

with vanilla ice cream and caramel sauce

LEMON MERINGUE PIE

with lemon and raspberry coulis

CHOCOLATE & HAZELNUT MOUSSE

finished with praline and a tuille wafer.

ORANGE AND PROSECCO JELLY

PANNA COTTA

with red berry compote

PEANUT AND CHOCOLATE CHEESECAKE

with popcorn and caramel.

KEY LIME PIE

After dinner coffee and liqueurs are always available on request

Meet the Sandy Cinco Crew


Mike and Lizzy can’t wait to share their love and knowledge of the Caribbean and all it has to offer! Their excitement is contagious. They met racing yachts in their home waters over 10 years ago. After cruising around the Mediterranean; Greece, Croatia, France and the Amalfi coast they turned their love of sailing into a full-time career: moving to the British Virgin Islands to run crewed yacht charters in 2014.

With 100+ charters to their names, Mike and Lizzy have...

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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