ClickCease

ABBY NORMAL 3

  • Guests: 8
  • Cabins: 4
  • Price Range: $28,900 - $31,900

Base

This yacht is based in the British Virgin Islands.

Yacht Description

ABBY NORMAL 3 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 Leopard in 2027. The yacht layout features 4 cabins and accommodates 8 guests. The cabin arrangement is following: 4 queen cabins.

The sailboat features 2x 80HP engines and a generator.

Tube: 2
Guests: 8
Draft: 5.7
Cruising Speed: 7
Helipad: No
Ac: Full
Ac Night: yes
Built: 2027
Turnaround: 48 hours
Cabins: 4
Queen: 4
Showers: 4
Basins: 4
Heads: 4
Electric Heads: 4
Jacuzzi: No
Flag: British Virgin Islands
Homeport: Tortola, Nanny Cay, BVI
Yacht Permit: 1
Yacht License: 1
Yacht Mca: 1
Yacht Insurance: LMIS

Features

BBQ: Yes
AC: Full
Generator: 12kw
Internet: Onboard WIFI
Cruising Speed: 7

Amenities

Salon Stereo: Yes
Salon Tv: Yes
Multimedia System: Yes
Nude: Inq
Books: Yes
Crew Pets: No
Guest Pets: No
Camcorder: No
Number Dine In: 8-
Water Maker: yes
Water Capacity: 185
Ice Maker: No
Number Of Dvds: No
Number Of Cds: Yes
Board Games: Yes
Sun Awning: No
Bimini: No
Special Diets: Inq
Kosher: No
Bbq: Yes
Gay Charters: Inq
YachtNudeCharters: Inq
Hairdryers: No
Number Of Port Hatches: No
Smoking: Sugar Scoops
Crew Smokes: Inq
Children Ok: No
Generator: 12kw
Inverter: 5000W
Hammock: No
Windscoops: No

Price Details

Price from: $28,900

High season rate: $31,900

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 5 nights available depending on schedule and season, please inquire.

 

HALF-BOARD: $150 off per person based on 7 nights. Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners and associated beverages ashore at client expense.

LOCAL FARE MEAL PLAN: $75 off per person based on 7 nights. Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner and associated beverages ashore at client expense. 

 

2026/27 Holiday Rates Christmas Week 1-8 Guests $36,685 New Years Week 1- 8 Guests $38,280 Christmas week to end by December 26th. New Years to begin no earlier than December 28th 7 night minimum | BVI Only

Layout

Water Sports

Dinghy Size: Highfield 380 (console type) with 30HP Honda engine
Kayaks 1 Pax: No
Kayaks 2 Pax: 2
Floating Mats: Bote Hangout Water Hammock
Swim Platform: Hydraulic Platform
Water Skis Adult: No
Boarding Ladder: No
Water Skis Kids: No
Jet Skis: No
Beach Games: No
Wave Runners: No
Kneeboard: Yes
Windsurfer: No
Snorkel Gear: 8
Underwater Camera: No
Scurfer: No
Underwater Video: No
Wake Board: Yes
Paddleboard: 2

Crew

Crew Information

Captain Chester La Roux

Chester Le Roux is a highly experienced yacht captain with over a decade of professional command across private and charter vessels throughout the Caribbean, known for his meticulous vessel upkeep, calm leadership, and exceptional guest‑focused service. Drawing on roles from The Moorings to luxury private catamarans such as SY Euphoria and SY L’Amour, he blends deep technical competence with a refined hospitality touch, consistently delivering seamless itineraries, safe operations, and memorable charter experiences. His background includes managing high‑volume bareboat fleets, running bespoke luxury charters, maintaining strong broker relationships, and handling full maintenance responsibilities

 

First Mate & Chef Shannon has been living an adventurous life as a sailing professional for nearly a decade on 170+ charters in the BVI. Originally from South Africa, she has been Abby’s chef since day one, invested in treating her guests with the utmost care. A master at the helm and a creative in the kitchen, Shannon’s calm confidence will be sure to deliver a 5-star experience.

 

Their knowledge of the islands, commitment to providing a five-star guest experience, and above-and-beyond care for your itinerary truly set your experience apart. Sail between islands, lounge on the beach, or explore colorful coral reefs. Linger over long walks on secluded beaches, sip cocktails in charming bars like the Soggy Dollar and Foxy's, and sandy restaurants like Cooper Island Beach Club and Saba Rock. Visit the Anegada beaches, jump off the Willy T, and play yard games in the sand at the B Line. Your crew will work diligently to ensure the comfort, safety, and enjoyment of every guest!

Menu

Day 1,
Lunch : Chicken Roti’s served with fresh green salad, carrots and mango, served with a fruit chutney. Fresh baked bread.

Dinner : Tender Salmon fillets, with creamy mash potato drizzled in a buttery garlic lemon sauce, served with pan seared asparagus wrapped in prosciutto. Served with a crisp dry white wine.

Dessert : French apple cake with chunks of sweet apple nestled in tender buttery rum cake. Covered in sugar powder and served with a lightly sweetened whipped cream or vanilla ice cream.

Day 2,
Breakfast : Classic BLT, bacon, lettuce and tomato with a sprinkle of salt and
pepper on fresh toasted bread covered in creamy philly cream cheese.

Lunch : Oriental chicken salad with nuts and sesame seeds, served with garlic
baguette.

Snack : Freshly cut veggies with assortment of dips

Dinner : Marinated Pork tenderloin on the grill with double baked potatoes and French ratatouille.

Dessert : Creamy and delioushly rich chocolate mousse, covered in shaving of rich dark chocolate and fresh strawberries.

Day 3,
Breakfast : Fabulous french toast topped with banana’s, chocolate sauce or maple syrup and a side serving of bacon. Or assortment of cereal, juice, coffee and tea.

Lunch : Fresh Ahi Tuna poke bowl, served with sticky rice and seaweed salad lots of veggies, seasoned in soy, honey and plenty of sesame with warm bread.

Snack : Hummus with Pita bread.

Dinner : Tender beef fillet on the grill, covered in a freshly made chimichurri sauce, served with fresh vegetables and home baked bread.

Dessert: Caribbean Key lime pie

Day 4,
Breakfast : Eggs Benedict/Florentine or assortment of cereal, juice, coffee and tea.

Lunch: Grilled New York steaks with loaded baked potatoes and fresh salad.

Snack : Cheese platter, crackers and fruit.

Dinner : Creamy Garlic Tuscan shrimp, with sundried tomato and spinach nestled on a bed of pasta. Served with garden salad and fresh baked bread.

Dessert : Baked pears drizzled and baked with cinnamon, honey and walnuts.
Served with fresh cream or vanilla ice cream.

Day 5,
Breakfast : Good old pancakes with maple syrup, bacon and fresh fruit in season, served with assortment of cereal, juice, coffee and tea.

Lunch : Beef burgers grilled, with a selection of toppings, served with fries.

Snack : Caprese Crostini, crusty bread with cheese and marinated basil.

Dinner : Red Snapper, simple and tasty with a mango salsa and buttery garlic baby potatoes. Baked bread and garden salad.

Dessert : Panna cotta, simple and elegant.

Day 6,
Breakfast : Croque Monsieur, delightful ham and cheese sandwich creamy and tangy. Toast, jams, juice, coffee & tea.

Lunch : Pulled pork tacos, with coleslaw, sour cream and foccacia bread.

Snack : Charcuterie board.

Dinner : Butter Chicken, delicious authentic and creamy. Served with butter naan and steamed basmati rice and watermelon feta salad.

Dessert : Baileys Banana Trifles topped with sliced banana, custard, Baileys cream and drizzled with toffee sauce and grated chocolate.

Day 7,
Breakfast : Ham and Cheese omelette wrap oozy with cheese and
flavour, or assortment of cereal, jams, juice, coffee and tea.

  • Inquire about ABBY NORMAL 3

  • Date Format: MM slash DD slash YYYY
  • Date Format: MM slash DD slash YYYY
  • cyaID: 6a47d44e634d7504821bf21c
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  • mo_cabins: 4
  • wpcf_power: Cat
  • wpcf_powercat: N
  • wpcf_layout: https://cya.sfo3.cdn.digitaloceanspaces.com/yachts/6a47d44e634d7504821bf21c/1784038028_6a56428c9d445_6a47d44e634d7504821bf21c_layout.jpg
  • wpcf_persons: 8
  • wpcf_summerarea: Caribbean Virgin Islands (BVI)
  • wpcf_winterarea: Caribbean Virgin Islands (BVI)
  • wpcf_length: 52.00
  • wpcf_beam: 27
  • wpcf_draft: 5.7
  • wpcf_toys:
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  • wpcf_ac: Full
  • wpcf_bbq: Yes
  • wpcf_internet: Onboard WIFI
  • wpcf_generator: 12kw
  • wpcf_engines: 2x 80HP
  • wpcf_year: 2027
  • wpcf_builder: Leopard
  • wpcf_accommodation:
  • currency: USD
  • yachtCurrencySymbol: $
  • property_price: 28900
  • mo_price: 28900
  • wpcf_high_price: 31900
  • wpcf_price_details: <p><strong>GENERAL RATES NOTE</strong>: 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 5 nights available depending on schedule and season, please inquire.</p><p> </p><p>HALF-BOARD: $150 off per person based on 7 nights. Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners and associated beverages ashore at client expense.</p><p>LOCAL FARE MEAL PLAN: $75 off per person based on 7 nights. Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner and associated beverages ashore at client expense. </p><p> </p><p><strong>2026/27 Holiday Rates</strong> Christmas Week 1-8 Guests $36,685 New Years Week 1- 8 Guests $38,280 Christmas week to end by December 26th. New Years to begin no earlier than December 28th 7 night minimum | BVI Only</p>
  • wpcf_crew: a:15:{s:4:"info";s:1781:"<p>Captain Chester La Roux</p><p>Chester Le Roux is a highly experienced yacht captain with over a decade of professional command across private and charter vessels throughout the Caribbean, known for his meticulous vessel upkeep, calm leadership, and exceptional guest‑focused service. Drawing on roles from The Moorings to luxury private catamarans such as SY Euphoria and SY L’Amour, he blends deep technical competence with a refined hospitality touch, consistently delivering seamless itineraries, safe operations, and memorable charter experiences. His background includes managing high‑volume bareboat fleets, running bespoke luxury charters, maintaining strong broker relationships, and handling full maintenance responsibilities</p><p> </p><p>First Mate & Chef Shannon has been living an adventurous life as a sailing professional for nearly a decade on 170+ charters in the BVI. Originally from South Africa, she has been Abby’s chef since day one, invested in treating her guests with the utmost care. A master at the helm and a creative in the kitchen, Shannon’s calm confidence will be sure to deliver a 5-star experience.</p><p> </p><p>Their knowledge of the islands, commitment to providing a five-star guest experience, and above-and-beyond care for your itinerary truly set your experience apart. Sail between islands, lounge on the beach, or explore colorful coral reefs. Linger over long walks on secluded beaches, sip cocktails in charming bars like the Soggy Dollar and Foxy's, and sandy restaurants like Cooper Island Beach Club and Saba Rock. Visit the Anegada beaches, jump off the Willy T, and play yard games in the sand at the B Line. Your crew will work diligently to ensure the comfort, safety, and enjoyment of every guest!</p>";s:5:"photo";s:127:"https://cya.sfo3.cdn.digitaloceanspaces.com/crews/6a47d44e634d7504821bf21c/1790712931_6a47d44e634d7504821bf21c_crew_general.jpg";s:4:"size";s:1:"2";s:12:"captain_name";s:0:"";s:14:"captain_nation";s:0:"";s:12:"captain_born";s:1:"0";s:15:"captain_license";s:0:"";s:18:"captain_yr_sailing";s:1:"0";s:21:"captain_yr_chartering";s:1:"0";s:17:"captain_languages";s:0:"";s:9:"crew_name";s:0:"";s:16:"crew_nationality";s:0:"";s:12:"crew_license";s:0:"";s:15:"crew_yr_sailing";s:1:"0";s:18:"crew_yr_chartering";s:1:"0";}
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  • wpcf_mainimg_description: The 2026 Abby Normal 3 offers generous living spaces, highlighted by stackable sliding doors that open fully to merge the salon and cockpit into one expansive social area. The deck layout create inviting outdoor zones, including a forward walk thru cockpit and elevated flybridge perfect for relaxing underway. Stock photo - Original images to come
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  • wpcf_menu: <p><strong>Day 1,</strong><br>Lunch : Chicken Roti’s served with fresh green salad, carrots and mango, served with a fruit chutney. Fresh baked bread.</p><p>Dinner : Tender Salmon fillets, with creamy mash potato drizzled in a buttery garlic lemon sauce, served with pan seared asparagus wrapped in prosciutto. Served with a crisp dry white wine.</p><p>Dessert : French apple cake with chunks of sweet apple nestled in tender buttery rum cake. Covered in sugar powder and served with a lightly sweetened whipped cream or vanilla ice cream.</p><p><strong>Day 2,</strong><br>Breakfast : Classic BLT, bacon, lettuce and tomato with a sprinkle of salt and<br>pepper on fresh toasted bread covered in creamy philly cream cheese.</p><p>Lunch : Oriental chicken salad with nuts and sesame seeds, served with garlic<br>baguette.</p><p>Snack : Freshly cut veggies with assortment of dips</p><p>Dinner : Marinated Pork tenderloin on the grill with double baked potatoes and French ratatouille.</p><p>Dessert : Creamy and delioushly rich chocolate mousse, covered in shaving of rich dark chocolate and fresh strawberries.</p><p><strong>Day 3,</strong><br>Breakfast : Fabulous french toast topped with banana’s, chocolate sauce or maple syrup and a side serving of bacon. Or assortment of cereal, juice, coffee and tea.</p><p>Lunch : Fresh Ahi Tuna poke bowl, served with sticky rice and seaweed salad lots of veggies, seasoned in soy, honey and plenty of sesame with warm bread.</p><p>Snack : Hummus with Pita bread.</p><p>Dinner : Tender beef fillet on the grill, covered in a freshly made chimichurri sauce, served with fresh vegetables and home baked bread.</p><p>Dessert: Caribbean Key lime pie</p><p><strong>Day 4,</strong><br>Breakfast : Eggs Benedict/Florentine or assortment of cereal, juice, coffee and tea.</p><p>Lunch: Grilled New York steaks with loaded baked potatoes and fresh salad.</p><p>Snack : Cheese platter, crackers and fruit.</p><p>Dinner : Creamy Garlic Tuscan shrimp, with sundried tomato and spinach nestled on a bed of pasta. Served with garden salad and fresh baked bread.</p><p>Dessert : Baked pears drizzled and baked with cinnamon, honey and walnuts.<br>Served with fresh cream or vanilla ice cream.</p><p><strong>Day 5,</strong><br>Breakfast : Good old pancakes with maple syrup, bacon and fresh fruit in season, served with assortment of cereal, juice, coffee and tea.</p><p>Lunch : Beef burgers grilled, with a selection of toppings, served with fries.</p><p>Snack : Caprese Crostini, crusty bread with cheese and marinated basil.</p><p>Dinner : Red Snapper, simple and tasty with a mango salsa and buttery garlic baby potatoes. Baked bread and garden salad.</p><p>Dessert : Panna cotta, simple and elegant.</p><p><strong>Day 6,</strong><br>Breakfast : Croque Monsieur, delightful ham and cheese sandwich creamy and tangy. Toast, jams, juice, coffee & tea.</p><p>Lunch : Pulled pork tacos, with coleslaw, sour cream and foccacia bread.</p><p>Snack : Charcuterie board.</p><p>Dinner : Butter Chicken, delicious authentic and creamy. Served with butter naan and steamed basmati rice and watermelon feta salad.</p><p>Dessert : Baileys Banana Trifles topped with sliced banana, custard, Baileys cream and drizzled with toffee sauce and grated chocolate.</p><p><strong>Day 7,</strong><br>Breakfast : Ham and Cheese omelette wrap oozy with cheese and<br>flavour, or assortment of cereal, jams, juice, coffee and tea.</p>
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  • wpcf_twincabins: 0
  • wpcf_pullmancabins: 0
  • wpcf_refit:
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  • wpcf_bimini: No
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  • wpcf_homecountry:
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Drawing on roles from The Moorings to luxury private catamarans such as SY Euphoria and SY L’Amour, he blends deep technical competence with a refined hospitality touch, consistently delivering seamless itineraries, safe operations, and memorable charter experiences. His background includes managing high‑volume bareboat fleets, running bespoke luxury charters, maintaining strong broker relationships, and handling full maintenance responsibilities</p><p> </p><p>First Mate & Chef Shannon has been living an adventurous life as a sailing professional for nearly a decade on 170+ charters in the BVI. Originally from South Africa, she has been Abby’s chef since day one, invested in treating her guests with the utmost care. A master at the helm and a creative in the kitchen, Shannon’s calm confidence will be sure to deliver a 5-star experience.</p><p> </p><p>Their knowledge of the islands, commitment to providing a five-star guest experience, and above-and-beyond care for your itinerary truly set your experience apart. Sail between islands, lounge on the beach, or explore colorful coral reefs. Linger over long walks on secluded beaches, sip cocktails in charming bars like the Soggy Dollar and Foxy's, and sandy restaurants like Cooper Island Beach Club and Saba Rock. Visit the Anegada beaches, jump off the Willy T, and play yard games in the sand at the B Line. 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Inquire for other BVI ports.<br>* 48 hour between charters please<br>* Inquire for tandem charters. Fully crewed options only please.<br>* If wiring deposits, sender pays all bank fees -please include $15 incoming fee.<br><br><br>Additional conditions:<br>- Children are under the direct supervision of an adult from the charter party at all times.</p><p>- Regarding Marijuana See Clause 17 in E Contract</p><p> - Charterer acknowledges that only contracted guests are to sail and dine aboard the yacht and have use of onboard water sports equipment, unless otherwise agreed upon with Captain.</p><p>- Rendezvous Diving only.</p><p>- Usual and customary crew gratuity is 15-20% of the charter fee and is not included in the charter fee. Payment of the gratuity is at the discretion of the Charterer based upon services rendered by the crew onboard.</p><p>-Liability waiver required to be signed by all guests.</p><p> </p><p>Seaside Abby, LLC</p><p>17015 Seven Pines Dr, Suite 1</p><p>Spring, Texas 77379</p>";s:15:"yachtInsCompany";s:4:"LMIS";s:11:"yachtPolicy";s:0:"";s:14:"yachtLiability";s:0:"";s:18:"yachtEffectiveDate";s:0:"";s:17:"yachtContractName";s:17:"Seaside Abby, LLC";s:20:"yachtContractAddress";s:50:"17015 Seven Pines Dr, Suite 1 Spring, Texas 77379";s:18:"yachtCoverageAreas";s:0:"";s:12:"yachtInsFlag";s:0:"";s:16:"yachtInsHomeport";s:12:"Road Harbour";s:11:"yachtRegNum";s:3:"TBD";s:14:"yachtConPhone1";s:0:"";s:14:"yachtConPhone2";s:0:"";s:14:"yachtConPhone3";s:0:"";s:11:"yachtConFax";s:0:"";s:17:"yachtWaveConEmail";s:0:"";s:13:"yachtConOther";s:0:"";s:12:"yachtManager";s:14:"Regency // BVI";s:16:"yachtManagerName";s:12:"Heather Wood";s:17:"yachtManagerPhone";s:14:"1.284.495.1970";s:16:"yachtManagerToll";s:14:"1.800.524.7676";s:17:"yachtManagerEmail";s:29:"[email protected]";s:12:"yachtEngines";s:7:"2x 80HP";s:9:"yachtFuel";s:0:"";s:13:"yachtVoltages";s:0:"";s:15:"yachtWaterMaker";s:3:"yes";s:18:"yachtWaterCapacity";s:3:"185";s:13:"yachtDinghyHp";s:0:"";s:14:"yachtDinghyPax";s:0:"";s:17:"yachtSpecialDiets";s:3:"Inq";s:11:"yachtKosher";s:2:"No";s:16:"yachtGayCharters";s:3:"Inq";s:17:"yachtNudeCharters";s:3:"Inq";s:20:"yachtChildrenAllowed";s:2:"No";s:16:"yachtMinChildAge";s:0:"";}
  • location_details:
  • helipad: No
  • sailing_instructor:
  • lengthm: 15.85 m
  • consumption:
  • consumption_units: 1
  • yachtRange:
  • price_details: <p><strong>GENERAL RATES NOTE</strong>: 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 5 nights available depending on schedule and season, please inquire.</p><p> </p><p>HALF-BOARD: $150 off per person based on 7 nights. Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners and associated beverages ashore at client expense.</p><p>LOCAL FARE MEAL PLAN: $75 off per person based on 7 nights. Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner and associated beverages ashore at client expense. </p><p> </p><p><strong>2026/27 Holiday Rates</strong> Christmas Week 1-8 Guests $36,685 New Years Week 1- 8 Guests $38,280 Christmas week to end by December 26th. New Years to begin no earlier than December 28th 7 night minimum | BVI Only</p>
  • terms: Inclusive
  • caemail: [email protected]
  • ca: Regency // BVI
  • fullrates: https://www.cyabrochure.com/ebn/2395/xdxoX/6a47d44e634d7504821bf21c/4
  • special_conditions:
  • contracts:
  • nude: Inq
  • green: a:3:{s:16:"green_initiative";s:3:"Yes";s:16:"reusable_bottles";s:2:"No";s:19:"other_green_efforts";s:0:"";}
  • diving: a:15:{s:5:"tanks";s:1:"0";s:9:"wet_suits";s:1:"0";s:15:"number_of_dives";s:0:"";s:11:"night_dives";s:1:"0";s:9:"dive_info";s:0:"";s:13:"communication";s:0:"";s:11:"full_course";s:0:"";s:14:"air_compressor";s:0:"";s:3:"bcs";s:1:"0";s:11:"weight_sets";s:1:"0";s:16:"number_of_divers";s:1:"0";s:20:"registrations_number";s:1:"0";s:11:"dive_lights";s:1:"0";s:10:"dive_costs";s:0:"";s:14:"scuba_on_board";s:23:"Rendezvous Not Included";}
  • fishing: a:4:{s:12:"fishing_gear";s:3:"Yes";s:17:"fishing_gear_type";s:8:"Trolling";s:4:"rods";s:1:"2";s:16:"deep_sea_fishing";s:2:"No";}
  • flag: British Virgin Islands
  • captain_nation:
  • crew_nationality:
  • jacuzzi:
  • scubaonboard: Rendezvous Not Included
  • mo_sync_modified: 1792921041

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