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TORTUGA

  • Guests: 6
  • Cabins: 3
  • Price Range: $17,700 - $20,000

Base

This yacht is based in the British Virgin Islands.

Yacht Description

TORTUGA yacht is a 46.00 ft long sailboat catamaran and spends the summer and winter season in the British Virgin Islands. It was built by Lagoon in 2020. The yacht layout features 3 cabins and accommodates 6 guests. The cabin arrangement is following: 3 queen cabins.

The sailboat features Yanmars Cummins Onan engines and a generator.


Tube: No
Guests: 6
Maxspeed: 10 kts
Draft: 4
Cruising Speed: 8.5 kts
Helipad: No
Ac: Full
Ac Night: Yes
Built: 2020
Turnaround: 48, inquire for less
Cabins: 3
Queen: 3
Showers: 3
Basins: 3
Electric Heads: 3
Jacuzzi: No

Flag: USA
Homeport: STT-Foreign Based Restricted
Yacht Permit: 1
Yacht License: 1

Features

BBQ: Yes
AC: Full
Generator: Yes
Internet: Onboard WIFI
Cruising Speed: 8.5 kts
Max Speed: 10 kts

Amenities

Salon Stereo: Yes
Salon Tv: Yes
Multimedia System: Yes
Nude: Inq
Books: No
Crew Pets: No
Guest Pets: Yes
Camcorder: No
Number Dine In: 6
Water Maker: Yes
Water Capacity: 700L
Ice Maker: Yes
Number Of Dvds: No
Board Games: Yes
Bimini: Yes
Special Diets: Inq
Kosher: Inq
Bbq: Yes
Gay Charters: Inq
YachtNudeCharters: Inq
Hairdryers: Yes
Smoking: Sugar Scoops Only
Crew Smokes: Inq
Children Ok: Yes
Minimum Child Age: Swim Safe
Generator: Yes
Inverter: Yes
Voltages: 110v
Hammock: Yes
Windscoops: No

Price Details

Price from: $17,700

High season rate: $20,000

Cruising Area
• Virgin Islands (USVI & BVI)

Base Port
• American Yacht Harbor (AYH) – St. Thomas, USVI
• BVI ports available on request (Contact us for details)

Yacht Status & Operations
• Based in St. Thomas, USVI
• USVI pick-up/drop-off preferred
• BVI 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

Christmas Week
• $25,000 | 2–6 guests
• Must end on or before December 26

New Year’s Week
• $27,000 | 2–6 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: Lumin 10' RIB
Kayaks 1 Pax: No
Kayaks 2 Pax: Yes
Dinghy Hp: 15
Floating Mats: Yes
Dinghy Pax: 6
Swim Platform: No
Water Skis Adult: No
Boarding Ladder: Yes
Water Skis Kids: No
Sailing Dinghy: No
Jet Skis: No
Wave Runners: No
Kneeboard: No
Windsurfer: No
Snorkel Gear: Yes
Underwater Camera: Yes
Scurfer: No
Underwater Video: Yes
Wake Board: No
Paddleboard: Yes

Other Entertainment

Monopoly Go
Spot It
Take 7
Yoga/Pilates onboard


Crew

Crew Information

Captain

Chef/First Mate

Captain: Lars Lindstrom

Captain Lars Lindstrom
Hailing from Nashville, Tennessee, Lars first fell in love with sailing at age 9 during a summer sailing camp on local lakes. His early passion quickly grew into leadership, eventually becoming head counselor at the same camp. After college, Lars settled in Austin, Texas, where he spent seven years working in engineering—until the sailing itch returned.

In 2012, a friend (quite easily) convinced him to buy his first bluewater sailboat in Florida. He used every vacation day exploring the Bahamas before committing to a full year-long sailing sabbatical. That journey took Lars and 34 friends island-hopping the entire Caribbean chain, from Florida to Trinidad and back, aboard a 39ft Beneteau.

Returning home, he realized desk life was no longer for him. He shifted gears and joined the professional yachting world, working as a watch leader and engineer on 100ft+ performance sailing yachts. Over the next eight years, Lars sailed extensively across the Pacific, Caribbean, and Mediterranean.

Ultimately, Lars missed the freedom and intimacy of smaller boats. Together with his partner, Jasmine, he returned to the Caribbean to run sailing charters—sharing his love for adventure and life under sail. A sailor at heart, he never misses a chance to hoist the sails and shut off the engines.

Most recently, Lars and Jasmine joined a catamaran specializing in kiteboarding and wingfoiling charters. Always up for adventure, Lars can be found teaching guests how to harness the wind—or out enjoying the breeze himself whenever conditions are right.




Chef Jasmine “Jaz” Johnson
Jasmine—known to most as “Jaz”—grew up a true East Coast baby: born in Pennsylvania, raised in Baltimore and North Carolina, and eventually joining her family in Florida. She studied exercise physiology and nutrition before moving to New York City to pursue a career in fitness. After a decade in the city, she discovered a deeper passion for travel and wellness, eventually teaching yoga around the world and opening her own studio in Key West.

From a young age, Jaz was immersed in life on the water—diving and fishing with her dad, and later learning to sail Hobie Cats with her mom in the harbors of Key West. The yachting world offered a perfect blend of her eclectic skills and passions: from hospitality and craft cocktails to her lifelong connection with the sea.

After rising to the role of Chief Stewardess on both motor and sailing yachts, Jaz made a creative leap into the galley, completing French culinary training to pursue her love of cooking professionally. Her cuisine draws inspiration from global travel, fresh local ingredients, and the nostalgic dishes of her childhood spent cooking with family.

With her warm energy, adventurous spirit, and dynamic background, Chef Jaz brings an unforgettable blend of flavor, soul, and style to every charter.


Menu

DAY BREAK
Shakshuka
Poached eggs gently simmered in a spiced tomato and pepper sauce.


Coconut Chia Pudding
Creamy coconut chia pudding topped with tropical fruit salsa and roasted almonds.


Banana Pancakes
Fluffy banana pancakes served with coconut yogurt.


Smoothie Bowls
Fresh, vibrant smoothie bowls made to order and customizable with seasonal toppings.


Quiche
Light, savory, and flaky baked egg custard with rotating fillings.


French Toast
Golden brioche French toast, lightly sweet and perfectly crisp.


Breakfast Tacos
Soft tortillas filled with scrambled eggs, melted cheese, and fresh toppings.


Avocado Toast
Creamy avocado spread on crisp toasted bread, simply seasoned.


 


MIDDAY
Creamy Risotto
Rich and velvety risotto served with a crisp green salad.


Ceviche
Citrus-marinated seafood paired with lightly grilled vegetables.


Pasta Pesto
Fresh pasta tossed in basil pesto with burrata and sun-dried tomatoes.


Caesar Salad with Grilled Mahi-Mahi
Grilled mahi-mahi atop romaine with house-made Caesar dressing.


Grilled Chicken Skewers
Marinated chicken served with lemon-tahini greens, couscous, and tzatziki.


Poke Bowl
Seasonal, vibrant poke bowl with fresh fish and island-inspired accompaniments.


Fish & Shrimp Tacos
Warm tortillas filled with fish and shrimp, avocado crema, mango salsa, and cilantro-lime slaw.


Bouillabaisse
Traditional rich seafood stew served with crusty bread.


 


HORS D’OEUVRES
Tuna Tartare
Fresh tuna with avocado, sesame-ginger dressing, crispy wonton, and rice chips.


Salmon Mousse
Light and airy salmon mousse with cucumber and fresh dill.


Tomato Gazpacho
Chilled tomato soup finished with whipped feta mousse.


Marinated Oysters
Fresh oysters marinated with truffle, chili, and lemon.


Polenta Crostini
Golden polenta bites topped with wild mushroom ragù.


Roasted Beet Carpaccio
Thin-sliced roasted beets with goat cheese cream and toasted walnuts.


Chilled Cucumber & Dill Soup
Cool and refreshing soup finished with a swirl of sour cream.


 


MAIN
Middle Eastern Lamb Meatballs
Spiced lamb meatballs served with hummus, warm pita, and tabbouleh or Israeli salad.


Butter-Basted Steak
American-style steak with dauphinoise potatoes, broccoli, and horseradish sauce.


Grilled Lobster
Local lobster served with lobster bisque and asparagus.


Cuban Pernil
Slow-roasted citrus-marinated pork tenderloin with rice, beans, and sweet plantains.


Thai Pad Thai
Rice noodles tossed in a creamy coconut-based Pad Thai sauce.


Miso-Glazed Cod
Japanese-inspired cod with sesame stir-fried greens and coconut jasmine rice.


Spaghetti Squash with Lentil Bolognese
Vegetarian dish of roasted spaghetti squash topped with hearty lentil bolognese.


 


DESSERT
Crème Brûlée
Silky vanilla custard with a caramelized sugar crust.


Slutty Brownies
Decadent layered brownies with chocolate, cookie, and caramel.


Bananas Foster
Caramelized bananas flambéed with rum.


Key Lime Pie
Tart and creamy lime filling in a buttery graham cracker crust.


Carrot Cake
Moist spiced cake topped with classic cream cheese frosting.


Poached Pears in Red Wine
Tender pears poached in spiced red wine.


Profiteroles au Chocolat
Cream-filled choux pastries drizzled with warm chocolate sauce.


Vanilla Panna Cotta with Passion Fruit
Silky vanilla panna cotta finished with bright passion fruit.


 


CAPTAIN'S COCKTAILS
Swedish 75
Gin shaken with fresh lemon juice, topped with a float of cava and finished with a lemon twist.


Captain’s Cure
A classic Painkiller made using the original Pusser’s Rum recipe.


Margarita Freeze Royale
Fresh whole lemons and limes blended with tequila, a touch of sugar, and plenty of ice for a perfectly frozen finish.


Pink Sands Cosmo
A tropical, tart twist on the traditional cosmopolitan.


Nashville Old Fashioned
Bourbon-forward with bright citrus notes and a subtle, refreshing fizz.


Reese’s Martini
Vodka and peanut butter whiskey blended with dark chocolate liqueur and a splash of almond milk, shaken icy-cold.


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