Special

Lagoon 55

Stella Mare

55ft / 16m 8 Guests 4 Suites

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

Starting from $37,000 Per week

Check Availability

Summary

Lagoon - Stella Mare

Special

Stella Mare Lagoon 55 Thanksgiving Special!

***2025 Thanksgiving Special!*** $35,000 | 1-8 Guests | All-Inclusive | 7-night min | BVI

Step aboard Stella Mare, a brand-new 2025 Lagoon 55, and experience the very best of luxury chartering in the British Virgin Islands. Designed with four beautifully appointed ensuite cabins, she offers comfort and privacy for up to eight guests. Your every need will be expertly cared for by her two outstanding crew, delivering a truly 5-star experience. Stella Mare boasts an expansive covered flybridge, inviting bow seating, and a plethora of water toys—including an exhilarating e-foil—ensuring both relaxation and adventure. Whether unwinding in style or diving into the action, Stella Mare promises an unforgettable Caribbean escape.

  • Location Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (BVI)
  • Yacht Type Catamaran
  • Max Guests 8
  • Crew 2
  • Suites 4 (4x Queen)
  • Bathrooms 4
  • Manufactured Year 2025
  • Length 55ft / 16m
  • Scuba Rdv. Scuba

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  • Unavailable
  • Booked
  • Hold

Make a booking enquiry for Stella Mare

Pricing

Season 2 Pax 3 Pax 4 Pax 5 Pax 6 Pax 7 Pax 8 Pax
Winter 2025 to 2026 $37,000 $37,500 $38,000 $38,500 $39,000 $39,500 $40,000
Summer 2026 $37,000 $37,500 $38,000 $38,500 $39,000 $39,500 $40,000
Winter 2026 to 2027 $39,000 $39,500 $40,000 $40,500 $41,000 $41,500 $42,000
Summer 2027 $39,000 $39,500 $40,000 $40,500 $41,000 $41,500 $42,000

Special

Stella Mare Lagoon 55 Thanksgiving Special!

***2025 Thanksgiving Special!*** $35,000 | 1-8 Guests | All-Inclusive | 7-night min | BVI

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

***2025 Thanksgiving Special!*** $35,000 | 1-8 Guests | All-Inclusive | 7-night min | BVI

HOLIDAY RATES
Christmas 2025: $45,000 must finish no later than 26 December
New Year 2025: $50,000 must start no earlier than 28 December 7 night minimum

SLEEP ABOARD: 50% of the daily rate. Boarding from 4 PM. Guests to dine off the yacht that evening at their expense. Available upon request. Not available over Christmas and NY charters.

HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense. Discount of $150 per person off the 7 night rate.

Minimum 5-nights, inquire for less;
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;

Military discounts offered, please inquire.

*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 Enquire
  • Deck Shower No
  • Hairdryer Yes
  • Voltage Enquire

Tender

  • Info Highfield 14ft
  • HP 60hp
  • Number of passengers 8

Toys

  • Tube
  • Sea Scooter
  • Adult Waterskis
  • Wakeboard
  • Beach Games
  • Fishing Gear
  • Snorkel Gear
  • Swim Platform
  • SUP

Other Toys

• 4 sea scooters
• 2 SUPs (with one windsurf attachment)
• 1 wakeboard
• 1 two person towable tube
• 1 Set of waterskis
• 1 Inflatable floating round dock
• 4 inflatable hang out chairs
• Beach games - Yes
• Selection of snorkel gear - Yes
• FliteScooter - https://vimeo.com/825359436

Stella Mare will be licensed to fish in the BVI.

  • Pref Pick-Up Nanny Cay Marina
  • Generator Yes
  • Ice Maker Yes
  • Green Initiatives Yes
  • Special Diets Inq

Matea's Menu Onboard Stella Mare

BREAKFAST
Eggs Benedict
Perfectly poached eggs served on toasted English muffins with crispy prosciutto OR
smoked salmon, topped with velvety hollandaise sauce and a sprinkle of chives.

Seasonal Vegetable Frittata
A fluffy frittata brimming with seasonal vegetables, served on a bed of roasted cherry tomatoes with a drizzle of balsamic glaze and a side of mixed greens.

Homemade Bagel Board Spread
An assortment of freshly baked bagels served with whipped cream cheese, smoked salmon, capers, sliced tomatoes, cucumbers, red onions, and a variety of spreads including avocado mash and berry compote.

Brown Butter Biscoff Banana Pancakes
Irrisistably light and fluffy banana pancakes, drizzled with warm indulgent Biscoff spread, Dulce De Leche; topped with Banana Slices and sprinkled with crushed toasted pecans.

Halloumi Avocado Stack
Grilled halloumi stacked with smashed avocado; layered with whipped Persian feta and pickled beetroot.
Topped with microgreens and a sprinkle of dukkah, served on toasted sourdough.

Morning Glory Breakfast Bowl
Scrambled eggs with pecorino & chives, bacon, potato & chive hash, lime ranch dipping sauce, kale, marinated
Persian feta, pickled onions, avocado, toasted sourdough

LUNCH
Mahi Mahi Tacos
Grilled Mahi Mahi topped with fresh mango salsa, shredded cabbage, and a zesty lime crema, served on warm corn tortillas with a side of tortilla chips and housemade pico de gallo.

Pulled Pork Bao Buns
Tender pulled pork nestled in fluffy steamed bao buns, drizzled with spicy chili crisp oil and paired with a refreshing Asian cucumber salad for a perfect balance of heat and coolness.

Ahi Tuna Poke Bowl
Sashimi-grade Ahi tuna marinated in a soy-sesame sauces, served over sushi rice with avocado, edamame, cucumber, and seaweed salad, garnished with sesame seeds and crispy wanton strips.

Mediterranean Spread
An assortment of homemade flatbreads served with a trio of dips: creamy hummus, smoky baba ganoush, and tangy tzatziki, accompanied by marinated olives and fresh vegetable crudites. Served with tender lamb and beef skewers, seasoned with Mediterranean spices and grilled to perfection for a savory, succulent addition.

Miso Pumpkin and Chicken Salad Bowl
Smoked miso roasted pumpkin, yuzu sesame seeds, grilled chipotle chicken, macadamia hummus, pickled onions, almonds, charred corn, zucchini & faro salad with fresh lime dressing

Crispy Chicken Pretzel Burger
Crispy buttermilk-fried chicken breast layered with lettuce, tomato, pickles, and a smoky honey mustard sauce, served on a soft pretzel bun with a side of seasoned waffle fries.

CANAPES
Herb-Whipped Feta Crostini
Silky whipped feta layered on toasted artisan crostini drizzled with hot honey and fresh thyme, crowned with crispy prosciutto.

Roasted Tomato Bruschetta
Heirloom roasted tomatoes atop rustic bread, accented with crushed pistachios and a delicate balsamic crema.

Mediterranean Warm Artichoke Feta Dip
Velvety baked feta blended with artichoke sundried tomatoes and Mediterranean herbs, served with warm, crisp pita chips.

Charcuterie Board
A refined assortment of cured meats, aged cheeses, marinated olives, and seasonal accompaniments.

Coconut Shrimp with a Thai Chilli Mango Chutney
Golden coconut-crusted shrimp paired with a sweet and spicy bang bang sauce for a vibrant finish.

Mexican Trio Dip
A trio of house-made guacamole, fire-roasted salsa, and creamy queso, served
with warm, seasoned tortilla chips.

Shrimp Ceviche with Avocado and Local Mango
Fresh citrus-marinated shrimp tossed with ripe avocado, sweet mango, red onion cilantro, and a hint ofj alapeno.S ervedc hilledw ith a brightl ime dressing for a refreshing tropical twist.

DINNER
Red Wine Braised Beef Short Ribs
Tender fall-off-the-bone beef short ribs braised in rich red wine sauce, served with a silky cauliflower parsnip puree and hot honey roasted rainbow carrots for a perfect balance of savory and sweet.

Filet Mignon
Perfectly seared filet mignon served with roasted garlic fingerling potatoes on a bed of vibrant romesco sauce, topped with a fresh gremolata for a burst of citrusy herbs.

Pistachio-CrustedS almon with Parmesan Risotto
Oven-roasted salmon encrusted with crushed pistachios, served atop a creamy Parmesan risotto. Finished with a drizzle of lemon beurre blanc and a touch of fresh herbs for a delicate, nutty elegance.

Pan-Seared Snapper with Champagne Beurre Blanc
Crisp-skinned snapper served over a bed of wilted spinach and roasted fingerling potatoes, finished with a delicate Champagne beurre blanc and a sprinkle of fresh chives for a bright, velvety finish.

Blackened Miso Cod
Flaky miso-marinated cod, seared to perfection with a flavorful blackened crust. Served with black wild rice infused with coconut and a refreshing radish and cucumber salad.

Slow Cooked Sausage Ragu with Fresh Herbs
Artisanal Italian sausage gently braised in a velvety tomato and Barola reduction, enriched with fresh herbs and finished with aged Parmigiana Reggiano with fresh pappardelle pasta

DESSERTS
Apple Crumble
Warm, spiced apple crumble topped with a golden, buttery streusel. Served with a sticky toffee caramel sauce and a scoop of creamy vanilla bean ice cream.

Indulgent Nutella Chocolate Lava Brownie
Rich fudgy Nutella-infused chocolate brownie served warm, accompanied by a dollop of fresh mascarpone and a medley of seasonal berries for a perfect balance of sweetness and tartness.

Banoffee Trifle
Layered dessert cups featuring caramelized banana, freshed whipped cream, luscious caramel sauce and crunch Biscoff crumbs, topped with chocolate shavings for a delightful mix of textures and flavours.

Key Lime Pie
A refreshing and tangy key lime pie made with locally sourced key limes, set atop a buttery graham cracker crust and topped with fluffy whipped cream.

Hazelnut Tiramisu
A decadent twist on the Italianc lassic-layers of espresso-soaked ladyfingers, rich mascarpone cream, and a hint of Frangelico liqueur for a smooth hazelnut finish. Garnished with cocoa and dark chocolate shavings.

Oreo Chocolate Filled Tart
A decadent Oreo biscuit crust filled with a silky Belgian chocolate ganache, finished with a glossy dark chocolate glaze and fresh raspberries

Amenities

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

Activities

Tender

  • Info Highfield 14ft
  • HP 60hp
  • Number of passengers 8

Toys

  • Tube
  • Sea Scooter
  • Adult Waterskis
  • Wakeboard
  • Beach Games
  • Fishing Gear
  • Snorkel Gear
  • Swim Platform
  • SUP

Other Toys

• 4 sea scooters
• 2 SUPs (with one windsurf attachment)
• 1 wakeboard
• 1 two person towable tube
• 1 Set of waterskis
• 1 Inflatable floating round dock
• 4 inflatable hang out chairs
• Beach games - Yes
• Selection of snorkel gear - Yes
• FliteScooter - https://vimeo.com/825359436

Stella Mare will be licensed to fish in the BVI.

Specifications

  • Pref Pick-Up Nanny Cay Marina
  • Generator Yes
  • Ice Maker Yes
  • Green Initiatives Yes
  • Special Diets Inq

Menu

Matea's Menu Onboard Stella Mare

BREAKFAST
Eggs Benedict
Perfectly poached eggs served on toasted English muffins with crispy prosciutto OR
smoked salmon, topped with velvety hollandaise sauce and a sprinkle of chives.

Seasonal Vegetable Frittata
A fluffy frittata brimming with seasonal vegetables, served on a bed of roasted cherry tomatoes with a drizzle of balsamic glaze and a side of mixed greens.

Homemade Bagel Board Spread
An assortment of freshly baked bagels served with whipped cream cheese, smoked salmon, capers, sliced tomatoes, cucumbers, red onions, and a variety of spreads including avocado mash and berry compote.

Brown Butter Biscoff Banana Pancakes
Irrisistably light and fluffy banana pancakes, drizzled with warm indulgent Biscoff spread, Dulce De Leche; topped with Banana Slices and sprinkled with crushed toasted pecans.

Halloumi Avocado Stack
Grilled halloumi stacked with smashed avocado; layered with whipped Persian feta and pickled beetroot.
Topped with microgreens and a sprinkle of dukkah, served on toasted sourdough.

Morning Glory Breakfast Bowl
Scrambled eggs with pecorino & chives, bacon, potato & chive hash, lime ranch dipping sauce, kale, marinated
Persian feta, pickled onions, avocado, toasted sourdough

LUNCH
Mahi Mahi Tacos
Grilled Mahi Mahi topped with fresh mango salsa, shredded cabbage, and a zesty lime crema, served on warm corn tortillas with a side of tortilla chips and housemade pico de gallo.

Pulled Pork Bao Buns
Tender pulled pork nestled in fluffy steamed bao buns, drizzled with spicy chili crisp oil and paired with a refreshing Asian cucumber salad for a perfect balance of heat and coolness.

Ahi Tuna Poke Bowl
Sashimi-grade Ahi tuna marinated in a soy-sesame sauces, served over sushi rice with avocado, edamame, cucumber, and seaweed salad, garnished with sesame seeds and crispy wanton strips.

Mediterranean Spread
An assortment of homemade flatbreads served with a trio of dips: creamy hummus, smoky baba ganoush, and tangy tzatziki, accompanied by marinated olives and fresh vegetable crudites. Served with tender lamb and beef skewers, seasoned with Mediterranean spices and grilled to perfection for a savory, succulent addition.

Miso Pumpkin and Chicken Salad Bowl
Smoked miso roasted pumpkin, yuzu sesame seeds, grilled chipotle chicken, macadamia hummus, pickled onions, almonds, charred corn, zucchini & faro salad with fresh lime dressing

Crispy Chicken Pretzel Burger
Crispy buttermilk-fried chicken breast layered with lettuce, tomato, pickles, and a smoky honey mustard sauce, served on a soft pretzel bun with a side of seasoned waffle fries.

CANAPES
Herb-Whipped Feta Crostini
Silky whipped feta layered on toasted artisan crostini drizzled with hot honey and fresh thyme, crowned with crispy prosciutto.

Roasted Tomato Bruschetta
Heirloom roasted tomatoes atop rustic bread, accented with crushed pistachios and a delicate balsamic crema.

Mediterranean Warm Artichoke Feta Dip
Velvety baked feta blended with artichoke sundried tomatoes and Mediterranean herbs, served with warm, crisp pita chips.

Charcuterie Board
A refined assortment of cured meats, aged cheeses, marinated olives, and seasonal accompaniments.

Coconut Shrimp with a Thai Chilli Mango Chutney
Golden coconut-crusted shrimp paired with a sweet and spicy bang bang sauce for a vibrant finish.

Mexican Trio Dip
A trio of house-made guacamole, fire-roasted salsa, and creamy queso, served
with warm, seasoned tortilla chips.

Shrimp Ceviche with Avocado and Local Mango
Fresh citrus-marinated shrimp tossed with ripe avocado, sweet mango, red onion cilantro, and a hint ofj alapeno.S ervedc hilledw ith a brightl ime dressing for a refreshing tropical twist.

DINNER
Red Wine Braised Beef Short Ribs
Tender fall-off-the-bone beef short ribs braised in rich red wine sauce, served with a silky cauliflower parsnip puree and hot honey roasted rainbow carrots for a perfect balance of savory and sweet.

Filet Mignon
Perfectly seared filet mignon served with roasted garlic fingerling potatoes on a bed of vibrant romesco sauce, topped with a fresh gremolata for a burst of citrusy herbs.

Pistachio-CrustedS almon with Parmesan Risotto
Oven-roasted salmon encrusted with crushed pistachios, served atop a creamy Parmesan risotto. Finished with a drizzle of lemon beurre blanc and a touch of fresh herbs for a delicate, nutty elegance.

Pan-Seared Snapper with Champagne Beurre Blanc
Crisp-skinned snapper served over a bed of wilted spinach and roasted fingerling potatoes, finished with a delicate Champagne beurre blanc and a sprinkle of fresh chives for a bright, velvety finish.

Blackened Miso Cod
Flaky miso-marinated cod, seared to perfection with a flavorful blackened crust. Served with black wild rice infused with coconut and a refreshing radish and cucumber salad.

Slow Cooked Sausage Ragu with Fresh Herbs
Artisanal Italian sausage gently braised in a velvety tomato and Barola reduction, enriched with fresh herbs and finished with aged Parmigiana Reggiano with fresh pappardelle pasta

DESSERTS
Apple Crumble
Warm, spiced apple crumble topped with a golden, buttery streusel. Served with a sticky toffee caramel sauce and a scoop of creamy vanilla bean ice cream.

Indulgent Nutella Chocolate Lava Brownie
Rich fudgy Nutella-infused chocolate brownie served warm, accompanied by a dollop of fresh mascarpone and a medley of seasonal berries for a perfect balance of sweetness and tartness.

Banoffee Trifle
Layered dessert cups featuring caramelized banana, freshed whipped cream, luscious caramel sauce and crunch Biscoff crumbs, topped with chocolate shavings for a delightful mix of textures and flavours.

Key Lime Pie
A refreshing and tangy key lime pie made with locally sourced key limes, set atop a buttery graham cracker crust and topped with fluffy whipped cream.

Hazelnut Tiramisu
A decadent twist on the Italianc lassic-layers of espresso-soaked ladyfingers, rich mascarpone cream, and a hint of Frangelico liqueur for a smooth hazelnut finish. Garnished with cocoa and dark chocolate shavings.

Oreo Chocolate Filled Tart
A decadent Oreo biscuit crust filled with a silky Belgian chocolate ganache, finished with a glossy dark chocolate glaze and fresh raspberries

Meet the Stella Mare Crew

Ariel Thrasher - Born and raised in the British Virgin Islands, my connection to the ocean started early with sailing camps and surfing. In my teenage years, I had the unique opportunity to move to Thailand, where I completed my secondary education and gained a broader perspective on the world.

At 18, I returned home to the BVI and began my journey in the marine industry, taking on a variety of roles aboard local vessels and building hands-on experience along the way. Over time, I...

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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