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INDIGO

  • Guests: 6
  • Cabins: 3
  • Price Range: $40,000 - $46,000

Base

This yacht is based in the British Virgin Islands.

Yacht Description

INDIGO yacht is a 60.00 ft long motor yacht catamaran and spends the summer and winter season in the British Virgin Islands. It was built by Horizon in 2024. The yacht layout features 3 cabins and accommodates 6 guests. The cabin arrangement is following: 2 king cabins, 1 queen cabin, 1 twin cabin.

The motor yacht features MAN i6 850 HP Onan 21.5 KW engines and a generator.


Accommodation

3 Ensuite cabins

Primary King cabin on deck level

1 x VIP Queen cabin

1 x Guest cabin (port side) with twin beds can convert to oversize Queen.



Generator free over night due to Lithium battery bank, means Silent Nights. Enjoy a peaceful, silent environment while you sleep, with the added comfort of air conditioning to ensure a restful night.



Crew have separate cabin and head.
Tube: Yes
Guests: 6
Draft: 4.9
Helipad: No
Ac: Full
Ac Night: Yes
Built: 2024
Turnaround: 48 hrs
Cabins: 3
King: 2
Queen: 1
Twin: 1
Showers: 3
Basins: 3
Heads: 3
Electric Heads: 3
Jacuzzi: No

Flag: TBA
Homeport: BVI
Yacht Permit: 1
Yacht License: 1
Yacht Mca: 1

Features

BBQ: Yes
AC: Full
Generator: 21.5 KW
Internet: Onboard WIFI

Amenities

Salon Stereo: Yes
Salon Tv: Yes
Multimedia System: Yes
Nude: No
Books: Yes
Crew Pets: No
Guest Pets: No
Number Dine In: Sal
Water Maker: Yes
Water Capacity: 250 Gallons
Ice Maker: Yes
Number Of Dvds: Movies
Board Games: Yes
Special Diets: Yes
Kosher: Inq
Bbq: Yes
Gay Charters: Yes
YachtNudeCharters: No
Hairdryers: Yes
Smoking: Aft Transom
Crew Smokes: No
Children Ok: Yes
Generator: 21.5 KW
Voltages: 110

Price Details

Price from: $40,000

High season rate: $46,000

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.

Holiday Period BVI
Christmas week 1-6 Pax $50,600 Inclusive
New Years week 1-6 Pax $52,900 Inclusive
Christmas to end by December 26 | New Years to begin no earlier than December 28th
No specials apply | 7 Night Min | 48 hr turn


Not Available for charter in the US


Layout

Water Sports

Dinghy Size: 14ft Walker Bay
Dinghy Hp: 70
Floating Mats: Yes
Swim Platform: Hydraulic Platform
Water Skis Adult: Yes
Beach Games: Yes
Kneeboard: Yes
Snorkel Gear: Yes
Underwater Camera: Yes
Underwater Video: Yes
Wake Board: Yes
Paddleboard: 2

Other Entertainment

Air-conditioned flybridge


Crew

Crew Information

Captain: Matt Mullins

Matt and Tara are an experienced energetic couple with a great sense of fun. They have a diverse range of skills above and below the water. A highly motivated, organized couple with an eye for detail and the desire to ensure their guests have the vacation they have been dreaming about.

Captain Matt, an RYA/MCA certified Yachtmaster, boasts over 15 years of professional sailing across Australia, Italy, the UK, and the BVI. His journey includes a two-year tenure as a charter skipper in Italy's southern waters, where he led a diverse array of boats and groups.

Prior to his transition to private crewed yachts, Matt imparted his knowledge as an RYA & ASA sailing instructor in the BVI, focusing on beginner to intermediate courses. His role as Sunsail's flotilla skipper saw him navigating up to fifteen boats through the islands' serene waters. Passionate about sailing, Matt thrives on the camaraderie with guests, the thrill of new challenges, and the joy of discovering novel locales and cultures.

A professional chef, Tara spent two years at one of London's top catering colleges, and 10 years working in some top restaurants and hotels in London. Wanting to travel she became a diving instructor and started exploring the world, including spending 7 years on Grand Cayman as a diving instructor and underwater videographer. In her free time, she set up her own company, catering for cocktail parties and small business lunches. Here is where she combined her two passions: cooking and the ocean.

In 2010, Tara's journey brought her to the BVI, where she served as the chef aboard a 105-foot trimaran, navigating the Caribbean waters and delighting up to 20 guests with her culinary creations. Her impeccable organization skills were key to satisfying the appetites of 27 people daily. With her extensive training, Tara adeptly tailors her menu to accommodate any dietary needs, continually crafting innovative dishes to offer an unforgettable dining experience to her guests.

In 2012, Matt and Tara united as a dynamic Captain and Chef duo, committed to providing top-notch charter experiences in the stunning British Virgin Islands. Their collaboration has set a high standard for sailing adventures, blending expert navigation with exquisite culinary delights, all set against the backdrop of the BVI's breathtaking scenery.


Menu

From the Galley of Chef Tara


Day 1


Breakfast- smoked salmon platter with freshly baked croissants


Lunch- charcuterie platters


Appetizers - stuffed Mushrooms


Starter- blue cheese panna Cotta with port balsamic poach pears


Dinner- pan seared scallops and chorizo served over a spring veg and champagne risotto


Desert-chocolate lava cake with mango sorbet


Day. 2


Breakfast- chocolate chip pancakes


Lunch- caprese salad with home made bread


Appetizers - lobster samosas


Starter- shrimp and wild mushroom bouchée


Dinner- pan seared duck with a port and red current reduction


Desert- baileys creme brûlée with white chocolate biscotti


Day 3


Breakfast- pain chocolate & chia seed pudding


Lunch- Moule’s Mariniere


Appetizers - shrimp toast


Starter- baked Brie with homemade cranberry and port compote


Dinner-pan seared sea bass over black squid ink pasta over a roasted red pepper sauce


Desert-raspberry and lemon Mille-feuille


Day 4


Breakfast- avocado baked eggs


Lunch- goats cheese and roasted pepper baskets


Appetizers - beetroot hummus platter


Starter- tuna tartara


Dinner- pan seared mahi-mahi in a white wine tomato and basil sauce


Desert- key lime pie


Day 5


Breakfast- yogurt parfait & raisin swirls


Lunch- crab and avocado salad


Appetizers - cheese scones with vintage cheddar and port cranberry compote


Starter- butternut squash soup


Dinner- rack of lamb over blue cheese polenta and balsamic pomegranate reduction


Desert- strawberry cheesecake ice cream bomb


Day 6


Breakfast- overnight soaked oats & Banana Bread


Lunch- Caesar salad with BBQ shrimp


Appetizers - crispy crab and ginger dumplings


Starter- foie gras on homemade brioche with fig compote


Dinner- Bouillabaisse with crunchy bread


Desert- light non baked cheese cake with a summer berry compote


Day 7


Breakfast- smoked salmon eggs Benedict


Lunch- sushi grade tuna nicole’s salad


Appetizers - truffle popcorn


Starter-beetroot and vodka cured kingfish


Dinner- Fillet of Beef Wellington


Desert-rich chocolate truffle tower with raspberry gelato


 


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