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HOURGLASS

  • Guests: 8
  • Cabins: 4
  • Price Range: $40,000 - $5,000

Base

This yacht is based in the British Virgin Islands.

Yacht Description

HOURGLASS yacht is a 59.00 ft long sailboat catamaran and spends the summer and winter season in the British Virgin Islands. It was built by Fountaine Pajot in 2025. The yacht layout features 4 cabins and accommodates 8 guests. The cabin arrangement is following: 4 queen cabins.

The sailboat features Volvo 2 x 150CV 2 x Fisher Panda 12KW engines and a generator.


Accommodation

4 Queens
Tube: 1
Guests: 8
Draft: 5
Helipad: No
Ac: Full
Ac Night: Yes
Built: 2025
Turnaround: 48 hrs, Inquire for 24
Cabins: 4
Queen: 4
Showers: 4
Basins: 4
Heads: 4
Electric Heads: 4
Jacuzzi: No

Flag: US
Homeport: BVI
Yacht Permit: 1
Yacht License: 1
Yacht Insurance: MHG - London Marine

Features

BBQ: Yes
AC: Full
Generator: 2
Internet: Onboard WIFI

Amenities

Salon Stereo: Yes
Salon Tv: Yes
Sat Tv: No
Multimedia System: Yes
Nude: Inq
Books: Yes
Crew Pets: No
Pet Type: Please Inquire First
Guest Pets: No
Camcorder: No
Number Dine In: 8
Water Maker: Yes
Ice Maker: Yes
Number Of Dvds: No
Number Of Cds: Yes
Board Games: Yes
Special Diets: Inq
Kosher: Inq
Bbq: Yes
Gay Charters: Inq
YachtNudeCharters: Inq
Hairdryers: Yes
Smoking: No
Crew Smokes: Inq
Children Ok: Yes
Generator: 2
Inverter: Yes
Voltages: 110v
Hammock: No

Price Details

Price from: $40,000

High season rate: $5,000

Cruising Area
• Virgin Islands (USVI & BVI)

Base Port
• Tortola, BVI
• Inquire for additional pick-up/drop-off available in Tortola, BVI
• USVI ports available on request (Contact us for details)

Yacht Status & Operations
• Based in Tortola, BVI
• BVI pick-up/drop-off preferred
• USVI pick-ups/drop-offs accepted with advance approval

Customs Fees & Cruising Permits
• Included

Rates & Terms
Minimum Charter Nights
• 5-night minimum
• Shorter charters considered on request

Short-Term Charter Rate Calculations
• 6 nights = weekly rate ÷ 7 × 6
• 5 nights or less = weekly rate ÷ 6 × number of nights

Sleep Aboard Option
Enjoy a relaxed evening onboard before your charter begins.
• Offered at 50% of the daily rate
• Boarding available after 4:00 PM
• Includes snacks, welcome cocktails & continental breakfast
• Dinner ashore at guest expense
• Excludes Christmas & New Year’s weeks

Dining Options – The number of meals listed are based on a 7 night charter
Full-Board Plan – Great for guests who want a fully onboard culinary experience
• 7 breakfasts, 7 lunches & 7 dinners onboard
• Standard plan included in your charter rate

Half-Board Plan – Ideal for guests who enjoy dining ashore
• 7 breakfasts, 4 lunches & 3 dinners onboard
• 3 lunches & 4 dinners ashore (guest expense)
• $150 per person discount

Local Fare Meal Plan – A taste of Caribbean cuisine
• 7 breakfasts, 5 lunches & 6 dinners onboard
• 2 lunches & 1 dinner ashore (guest expense)
• $75 per person discount

Holiday Rates 2026 / 2027 Season
Holiday season pricing is full-board only, 7 nights and a 48 turn is required.

Christmas Week
• $54,000 | 2–8 guests
• Must end on or before December 26

New Year’s Week
• $58,500 | 2–8 guests
• May not start prior to December 27

Important Notes
• Charter waiver required in addition to standard contract
• Please inquire for BVI port availability due to annual limit


Layout

Water Sports

Dinghy Size: Highfield Sport 390, 12'10
Kayaks 1 Pax: No
Kayaks 2 Pax: No
Dinghy Hp: 60
Floating Mats: 1
Dinghy Pax: 7
Swim Platform: Yes
Water Skis Adult: No
Boarding Ladder: Yes
Water Skis Kids: No
Sailing Dinghy: No
Jet Skis: No
Beach Games: No
Wave Runners: No
Kneeboard: No
Windsurfer: No
Snorkel Gear: 8
Underwater Camera: No
Scurfer: No
Underwater Video: No
Wake Board: 1
Paddleboard: 2

Other Entertainment

Guitar
Microphone and a PA/Karaoke system


Crew

Crew Information

Captain

Chef/First Mate

Captain: Adriana Vega

Winner's of both "Judge's Choice" and "People's Choice" in the Rum Mixology competition of the 2025 VIPCA Charter Yacht Show

Captain Adriana Vega
Captain Adriana was born and raised in Puerto Rico, spending much of her life in and around the water. Her passion for sailing blossomed in her twenties when her father bought his first cruising sailboat, allowing her to explore some of the Caribbean's most exotic sailing destinations. Before these adventures, she attended college in Florida, earning a BBA degree. While in Florida, she also worked in the service industry, where she honed her passion for entertaining. This unique background enabled her to combine her love for the water and hosting, leading to a fulfilling career as a charter captain. Adriana's success in the industry is a testament to her determination and hard work.






Chef/First Mate Dasha Fiegal
Originally from Slovenia, Chef Dasha brings a dynamic blend of international experience, creativity, and a passion for travel to life on board. Her journey into the culinary world began nearly a decade ago after leaving her career as a hairdresser to explore the world, living in both New Zealand and Australia. It was during this time that she discovered her love for cooking, which naturally led her into the yachting industry.

Since 2019, Dasha has worked as a professional charter yacht chef across the Mediterranean and Caribbean, including multiple seasons in Greece and the Virgin Islands. She has extensive experience as both Chef and First Mate, delivering full-board charters for up to 12 guests while also supporting interior and deck operations. Her background includes numerous successful term charters aboard a variety of catamarans, where she has been responsible for menu planning, provisioning, and consistently delivering high-quality onboard dining experiences.

Her cooking style is creative, health-focused, and guest-oriented, with a strong foundation in international cuisine. She is highly skilled in accommodating special diets and tailoring menus to suit individual guest preferences, all while maintaining excellent galley organization and efficiency.

Dasha's talent has also been recognized beyond the yacht industry. She was a finalist on MasterChef Slovenia and the winner of Kuhinja Prihodnosti, earning the title of Best Future Chef in Slovenia in 2022.

Active and adventurous by nature, Dasha enjoys Muay Thai, kickboxing, yoga, and a wide range of sports. She is known for her easygoing personality, strong work ethic, and willingness to embrace new challenges — qualities that translate seamlessly into creating memorable and enjoyable experiences for her guests.


Menu













DAY BREAK
All breakfasts are served with fresh fruit, baked goods, cereal, coffee, tea, and juice.


Banana Bread
Served with peanut butter cream and strawberries.


Breakfast Burrito
Filled with black beans, chicken, avocado, eggs, and bacon.


Au Gratin Pancakes
Pancakes filled with cottage cheese, walnuts, and honey.


Hash Browns & Scrambled Eggs
Served with bacon and homemade BBQ sauce.


Shakshuka
Tomato sauce with eggs, served with focaccia.


Sweet Potato Breakfast Bowl
Sweet potato with maple syrup, granola, peanut butter sauce, and Greek yogurt.


Chilaquiles
Crispy tortillas with red sauce, eggs, coriander, and avocado.


 


MIDDAY
Lunchs are served with salads and dressings.
Vegetarian, vegan, gluten-free, and other dietary restriction options available upon request.


Tuna Sushi & Sashimi
Served with crispy onions, wasabi mayo, and mango sauce.


Creamy Polenta
Served with dark chocolate mushroom sauce, spring onions, and spinach.


Stuffed Tomatoes
Filled with rice and ground beef, served with feta cheese sauce.


Shrimp Soup à la Buzara
Fresh tomato fish soup served with roasted bread in olive oil and herbs.


Potato Gnocchi
Served with parmigiana sauce and arugula espuma.


Pulled Pork Loaded Baked Potato
Whole potato topped with pulled pork, spring onion, and caramelized red onions.


Beef Tagliata
Served with cherry sauce, arugula espuma, and roasted parmesan broccoli.


 


HORS D’OEUVRES
Tom Yum Soup
Served with chicken or shrimp.


Beef Tartare
Served with egg yolk espuma, butter, and bread.


Roasted Cauliflower
Served with béchamel sauce and roasted sunflower seeds.


Sea Bass Ceviche
Served with green apple and herb cracker.


Gazpacho
Cold tomato, basil, and strawberry soup.


Basil Pesto Quinoa
Served with pistachios, cucumber, and mint.


 


MAIN
Main dishes are served with salads and dressings.
Vegetarian, vegan, gluten-free, and other dietary restriction options available upon request.


Coconut Curry
Served with shrimp or chicken, cashew nuts, and jasmine rice.


Roasted Octopus in Coconut Sauce
Served with sweet potato and herbs.


Lobster
Served with fresh linguini.


Pork Belly
Served with roasted garlic baby potatoes, plum sauce, and green beans.


Pistachio-Crusted Lamb Chops
Served with spicy greens and baby potatoes.


Halibut Steak
Served with macadamia purée and fennel chutney.


Crispy Duck
Served with beetroot sorbet, orange sauce, caramelized mandarin, and baby carrots.


 


DESSERT
Coconut Mousse
Served with mango and coconut crisp.


Chocolate Ice Cream
Served with homemade raspberry jam and dehydrated raspberries.


Matcha Cheesecake


Pistachio Mousse
Served with caramelized pears and crumble.


Sweet Dumpling
Filled with butternut squash, cacao, and almonds.


Chocolate Coconut Tart














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