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STOP WORK ORDER

  • Guests: 8
  • Cabins: 5
  • Price Range: $15,000 - $26,000

Base

This yacht is based in the British Virgin Islands.

Yacht Description

STOP WORK ORDER yacht is a 52.00 ft long sailboat catamaran and spends the summer and winter season in the British Virgin Islands. It was built by Lagoon in 2017. The yacht layout features 5 cabins and accommodates 8 guests. The cabin arrangement is following: 4 queen cabins.

The sailboat features Dual Yanmar 80 HP Onan 21.5kw Bow Thruster engines and a generator.


Accommodation

5 Cabin Version:

4 Queen Staterooms and 5th Bunk bed Stateroom. Normally Crew will take the bunks, unless requested at booking contract.

Captain Only

Rate $15,000 plus all expenses Includes: Captain, Linens/towels, Dishes, Flatware, Cooking Utensils/Cookware, Toys Not Included: Fuel, Water, Customs/Immigrations, Food/Liquor/Ice, Mooring/Dock Fees, *Diving, Gratuity *Diving can be arranged Provisioning services can be arranged
Tube: Yes
Guests: 8
Maxspeed: 12
Pref Pickup: Red Hook, St. Thomas
Other Pickup: PR
Draft: 5
Cruising Speed: 8
Helipad: No
Ac: Full
Ac Night: Yes
Built: 2017
Turnaround: flexible
Cabins: 5
Queen: 4
Showers: 5
Basins: 5
Heads: 5
Electric Heads: 5
Jacuzzi: No

Flag: USA
Homeport: USVI
Resort Course: $150 per Resort Course
Yacht Permit: 1
Yacht License: 1
Yacht Mca: 1
Yacht Insurance: Lloyd's of London

Features

BBQ: Yes
AC: Full
Generator: Onan 21.5kw
Internet: Onboard WIFI
Cruising Speed: 8
Max Speed: 12

Amenities

Salon Stereo: Yes
Salon Tv: Yes
Sat Tv: No
Multimedia System: Yes
Nude: Yes
Books: Some onboa
Crew Pets: No
Guest Pets: No
Camcorder: Yes
Number Dine In: Sal
Water Maker: Yes
Water Capacity: unlimited
Ice Maker: Yes
Number Of Dvds: Cloud
Number Of Cds: Cloud
Board Games: Yes
Sun Awning: Yes
Bimini: Yes
Special Diets: Yes
Kosher: Yes
Bbq: Yes
Gay Charters: Yes
Number Of Port Hatches: lots
Smoking: on stern
Crew Smokes: No
Children Ok: Yes
Generator: Onan 21.5kw
Inverter: Yes
Voltages: 110v
Hammock: No
Windscoops: No

Price Details

Price from: $15,000

High season rate: $26,000

***BOAT REQUIRES 48 HOUR TURNS***
*6 Night Minimum* Inquire for short charters.


HOLIDAYS:
2020

Christmas Flat Rate $31,000 St Thomas pick up and drop off. 7 night minimum. Charter must end on or before 12/26/2019
New Years Flat Rate $35,000 St Thomas pick up. 7 night minimum. Charter must start no earlier than 12/27/2019


HALF-BOARD RATES:
(7/4/3 BREAKFAST/LUNCH/DINNER): $150 off / person

***3 lunches and 4 dinners ashore at client expense*** 

***Does not combine with child discounts***



CHILD DISCOUNT:
$250 off for each child age 15 and under. 
***Does not combine with half board options***

***Age is based on the charter date NOT the date of booking***

***Max discount - 4 children***



LESS THAN 6 NIGHT CHARTERS DIVIDE BY 6 RULE:
(Rate / 6 X #Nights)

***(Rate divided by 6N X number of nights*** For 6 nights divide rate by 7 X 6N.



SLEEP ABOARD:
$1,200 Sleep aboard the night before the charter departs
Guests arrive to the yacht at 5pm. Snacks and welcome drink served, this is not an open bar. Dinner is ashore on clients expense. Continental breakfast provided next morning. Vessel departs on a timing agreed by both Captain and guest.


Layout

Water Sports

Dinghy Size: 14' Highfield
Kayaks 1 Pax: Yes
Kayaks 2 Pax: Yes
Dinghy Hp: 40
Floating Mats: No
Dinghy Pax: 8 pax
Swim Platform: Sugar Scoops
Water Skis Adult: Yes
Boarding Ladder: No
Water Skis Kids: Yes
Jet Skis: No
Beach Games: Yes
Wave Runners: No
Kneeboard: No
Windsurfer: No
Snorkel Gear: Yes
Underwater Camera: Yes
Scurfer: No
Underwater Video: Yes
Wake Board: Yes
Paddleboard: 2

Crew

Crew Information

Captain: Ryan Querry

Ryan and Dani are an award winning duo, amassing a lifetime of experience and knowledge throughout their chartering career to date. These two possess a genuine ability to seamlessly mix fun with professionalism, leaving guests feeling welcome and well-accommodated. In their 3rd season aboard Stop Work Order, Dani and Ryan continue to bring the culmination of their vast career experience to their guests.

Captain Ryan took to the great outdoors from the very start, growing up in the countryside of Ohio. Whether he was playing football or baseball, boating on the many nearby lakes, or taking family fishing trips to the lakes of Canada, he could be found enjoying what nature had to offer. Ryan brings that same appreciation for the outdoors to his career as a professional charter captain. He holds a 100-ton Coast Guard Credential with a sailing endorsement and gained a wealth of critical knowledge over the past 4 years, captaining a sailing catamaran all throughout the Caribbean. Diving is such an extreme passion for Captain Ryan that he is a PADI certified dive instructor with over 400 recorded dives. Ryan is also known to whip up award-winning cocktails, having won Best Cocktail at the Fall VICL Yacht Show 2 years in a row!

Chef Dani brings along an adventurous spirit that is bound to rub off on those around her. Also growing up in Ohio, she spent her time being very active whether it was playing softball, golfing, fishing or, most of all, being in or near the water. Her first trip to the Virgin Islands at age 17 made her realize that one day she would trade the ponds and lakes for the ocean. She made that trade in 2012 and has been immersing herself in the Caribbean culture ever since. For the last 4 years she has been the chef aboard her charter catamaran, honing her culinary skills and delighting her guests' taste buds with a wide range of cuisines. She has been professionally trained and holds a Certificate in Culinary Arts from Ashburton Chefs Academy, a CTH Level 2 Award in Culinary Skills, and an HABC Level 2 Award in Food Safety. She has also taken classes at the Culinary Institute of America. The passion that she has found in food continues to inspire new and creative dishes which led to her winning 2nd place in the dessert category at the annual VIPCA Yacht Show. Her attention to detail and great sense of humor leaves her guests well-fed and entertained! She is up for any challenges to create new and exciting meals that fit her guests' preferences and desires.

Ryan and Dani are excited to deliver high-end vacations to their guests, offering friendly, personable service and professionalism that matches the luxury, comfort and accommodation of Stop Work Order. Over the course of the last 5 years they have sailed over 7,000 nautical miles spanning all the way to Grenada. Their passion for people, food, love of the water and sailing creates both an adventurous and a welcoming environment felt by all.

Dani has been professionally trained and has received the following awards:
Certificate in Culinary Arts from Ashburton Chefs Academy
CTH Level 2 Award in Culinary Skills
HABC Level 2 Award in Food Safety
Her training has expanded her knowledge and inspired her to continue down the creative path of culinary arts. She cannot wait to share her passion of food with her guests!


Menu

Stop Work Order Sample Menu


 


Breakfast


Traditional Eggs Benedict


Pancakes with Maple Bacon Creme


Prosciutto Wrapped Asparagus with Poached Eggs and Toast


Almond Pain Perdu with Mascarpone Creme and Fresh Berries


Veggie Frittata with Local Fruit Salad


Yogurt Parfait with Dragonfruit


Homemade Biscuits with Eggs, Sausage and Country Gravy


 


Lunch


Lemon Basil Shrimp Pasta


Seared Salmon with Chilled Orzo Salad, Pistachios, and Feta Cheese


Quinoa Burrito Bowls


Mahi Mahi Tacos and Braised Black Beans


Chef Salad with Shrimp and Lime Vinaigrette


Wasabi Pea Crusted Ahi Tuna Salad


Chorizo and Corn a la Francaise with Grilled Chicken


 


Appetizers


Serrano and Manchebo Croquettes


Tostones with Roasted Garlic Aioli


Panko Crusted Crab Cakes with Roasted Red Pepper Aioli


Bacon Jam and Brie Tartlets


Calamari with Peppercorn Sauce


Prosciutto, Melon, and Balsamic Skewers


Charcuterie Board with Select Cheeses, Meats, and Jams


 


Dinner


Coconut Curry Shrimp served over Jasmine Rice


Local Wahoo, Cauliflower Puree, Sautéed Kale, and Tomato Thyme Vinaigrette


Filet Mignon, Dauphinoise Potatoes, and Sous Vide Honey Herb Carrots


Handmade Linguine with Local Sous Vide Lobster and a Creamy Vino Sauce


Miso Glazed Sea Bass with Truffled Broccoli Puree, Roasted Veg, and Forbidden Rice


Sous Vide Pork Tenderloin with Sweet Potato Mash and Maple Garlic Glaze


Ragu Bolognese with Fresh White Bread Rolls


 


Dessert


Key Lime Pie with Raspberry Caviar


Milk Chocolate Mousse with Himalayan Sea Salt


Red Wine Poached Pears with Honeyed Mascarpone Filling


Sous Vide Salted Caramel Cheesecake with Dulce de Leche


Coconut Panna Cotta with Toasted Coconut and Fresh Berries


Chocolate Ganache Truffles with White Chocolate Drizzle


Raspberry Shortbread with French Vanilla Ice Cream and Chocolate Shavings


 


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