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Halcyon

  • Guests: 8
  • Cabins: 4
  • Price Range: $90,000 - $100,000

Base

This yacht is based in the British Virgin Islands.

Yacht Description

Halcyon yacht is a 80.00 ft long sailboat catamaran and spends the summer and winter season in the British Virgin Islands. It was built by Sunreef Yachts in 2024. The yacht layout features 4 cabins and accommodates 8 guests. The cabin arrangement is following: 4 queen cabins.

and a generator.


Tube: Yes
Guests: 8
Draft: 4
Helipad: No
Ac: Full
Ac Night: Yes
Built: 2024
Turnaround: 24 Hours
Cabins: 4
Queen: 4
Jacuzzi: No

Flag: BVI
Homeport: Italy/France
Yacht Permit: 1
Yacht License: 1
Yacht Mca: 1

Features

BBQ: Yes
AC: Full
Generator: Yes
Internet: Onboard WIFI

Amenities

Salon Stereo: Yes
Salon Tv: Yes
Nude: Inq
Books: Yes
Crew Pets: No
Water Maker: Yes
Ice Maker: Yes
Board Games: Yes
Sun Awning: Yes
Bimini: Yes
Special Diets: Yes
Kosher: Yes
Bbq: Yes
Gay Charters: Yes
YachtNudeCharters: Inq
Hairdryers: Yes
Crew Smokes: No
Children Ok: Yes
Generator: Yes
Inverter: Yes

Price Details

Price from: $90,000

High season rate: $100,000

Summer Base: Naples/Sardinia/Sicily
June - September : 70,000 EUR + 25% APA + VAT
May & October: 68 000 EUR + 25% APA + VAT


Minimum charter length: 4 nights
FOR LESS THAN 7 NIGHT CHARTERS:
For 6 nights, divide by 7N X 6N. For less than 6 nights, divide by 6N X number of nights.

7 night minimum over Christmas - Flat rate $115,000, New Years - Flat rate $125,000 for 2-8 guests. New Year's charters must start 12/27 or later.

Standard Caribbean Terms, all-inclusive.

The rates include:

• Private Yacht & Service of the crew (captain, chef, first mate, stew)
• Local taxes
• Insurance for the yacht and the passengers (civil liability)
• Accommodation in 4 private air-conditioned cabins with ensuite bathroom
• Bedding, towels and beach towels
• Full board: breakfast, lunch, and dinner including soft drinks, beer, wine and cocktails
• Consumables for the yacht (diesel, fuel, and water)
• Water sports on board: snorkeling gear, kayak, fishing rod, underwater scooters, SCUBA, SUP
• Mooring fees, cruising taxes, park fees

The rates do not include:

• Cancellation Insurance and private insurance
• Premium beverage requests
• Dockage
• Transfer airport – base – airport
• Personal expenses
• Gratuity - suggested is 15-20% of total charter fee.

Winter Base: Manuel Reef, Tortola
Winter Operating Area: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards

Summer Base: Naples/Sardinia/Sicily
June - September : 70,000 EUR + 25% APA + VAT
May & October: 68 000 EUR + 25% APA + VAT
Summer Base Port: Naples/Sicily, Italy
Summer Operating Area: W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard.

Winter Base Port: Manuel Reef BVI
Winter Operating Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)


Layout

Water Sports

Dinghy Size: Yes
Kayaks 2 Pax: Yes
Dinghy Hp: 80
Floating Mats: Yes
Dinghy Pax: 8
Swim Platform: Yes
Water Skis Adult: Yes
Boarding Ladder: Yes
Water Skis Kids: Yes
Jet Skis: Yes
Wave Runners: Yes
Kneeboard: Yes
Snorkel Gear: Yes
Underwater Video: Yes
Wake Board: Yes
Paddleboard: Yes

Crew

Crew Information

Captain

Chef

Captain: Adrien Rolland

Captain Adrien is a seasoned seafarer with a lifelong passion for the ocean. Starting as a young sailor aboard the family boat, he honed his skills and knowledge over the years. With an RYA Yachtmaster Offshore certification and a degree in nautical marketing engineering, Adrien is a skilled captain known for his meticulous boat maintenance and repair abilities.

Having navigated the waters of the Mediterranean, Caribbean, Atlantic, Indian and Brittany, Adrien ensures the safety and comfort of his passengers and crew in all conditions. His patient and approachable demeanor, coupled with his dedication to boat care, make him a trusted leader.

Combining French art de vivre with British nautical tradition, Adrien brings a unique perspective to every voyage aboard Halcyon. Cruising with Captain Adrien guarantees an unforgettable experience filled with lasting memories.

Chef Christina is a Midwest Cincinnati native, and after moving to Manhattan and working 15 years in the fashion world she decided to go back to her favorite job of all time, restaurants... Growing up in a Greek household, food and cooking was always a huge part of her life. Christina comes from a long line of a family with culinary careers so there is no surprise she ended up being a Yacht Chef. She also loves being at Sea and has been boating her entire life. After working many years in NYC restaurants, she moved to LA to be a private chef, then took a chance on a job that would combine two of her favorite activities cooking and the sea and has been happily hosting and cooking aboard yachts the last 3 years. She is outgoing, happy, funny, and looks forward to helping make your trip one of the best memories of your life!


Menu

SAMPLE CHARTER MENU


CHRISTINA MERIANOS


Day 1


Welcome Spread & Dinner


Charcuterie board, fruits, veggies, etc


Tropical mixed greens salad


Blackened Mahi Mahi topped with avocado smash with balsamic roasted


brussels sprouts and sweet potato wedges


Dessert


Key Lime pie


Day 2


Breakfast


Baked German pancake served with sausage and fresh fruit


Lunch


Grilled shrimp veggie kebab wraps served with chips and fruit


Dinner


Bufala mozzarella with tomato and red onion salad with balsamic drizzle


Filet Mignon with caramelized onions


Grilled lemon asparagus and hassleback baked potato


Dessert


Assortment of fresh fruit and gourmet cheeses Day 3


Breakfast


Greek Yogurt Parfait Bar- granola, honey, fresh and dried fruits


Lunch


Mediterranean kale salads with shredded chicken, sun-dried tomato, feta,


scallion, artichoke and chickpeas


Dinner


Watermelon Feta Balsamic salad


Grilled marinated local fish on pineapple planks topped with salsa served with


grilled zucchini and roasted potatoes


Dessert


Plantain bananas foster served over vanilla ice cream


Day 4


Breakfast


Scrambled eggs with maple glazed bacon, breakfast potatoes, and fresh fruit


Lunch


Fresh guacamole & homemade salsa with chips


Mahi Mahi fish tacos on corn tortillas w/ cabbage, pickled onion, queso,


served with black beans


Dinner


Grilled Caribbean Lobster served with grilled squash and yucca in garlic sauce


Dessert


Brownie crumble ice cream sundaesDay 5


Breakfast


Build Your Own Toast Bar- avocado toast with sunny side eggs and honey


whipped ricotta toast


Lunch


Tropical spinach salad topped with fruit, vegetables, and sautéed shrimp


served with fried sweet plantains


Dinner


Cucumber yogurt sauce with freshly baked pita chips, Watermelon feta salad


Lamb chops with sauté spinach and lemon potatoes


Dessert


NY Style cheesecake topped with fruit and caramel drizzle


Day 6


Breakfast


Pastry filled quiches- veggie and meat with cheese options


Lunch


Mediterranean pasta salad with chicken, feta, and veggies in a lemon dressing


Dinner


Ginger-soy glazed tuna steaks with peppers, onions served with scallion rice


Day 7


Send Off Breakfast


Breakfast sandwiches and fresh fruit


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