Salon

Forward Cockpit

Upper Deck

Upper Deck Settee

Galley Below

Primary Cabin

Guest Cabin

Queen/Twin convertable cabin

Guest Cabin Cupboard

Ensuite Rain Shower

Vela Sunreef Eco 70

VELA.

Guests: 8
Cabins: 4
Price Range: $79,000 - $79,500

Base

This yacht is based in the British Virgin Islands.

Yacht Description

VELA. yacht is a 70.00 ft long sailboat catamaran and spends the summer and winter season in the British Virgin Islands. It was built by Sunreef Yachts in 2026. The yacht layout features 4 cabins and accommodates 8 guests. The cabin arrangement is following: 1 king cabin, 3 queen cabins, 2 twin cabins.

and a generator.

Accommodation

1 King size berth
1 Queen size berth
2 Queen size berths able to convert to twin berths

Lots of storage space with drawers, hanging space, including bed side storage. EU & US plugs as well as USB and Type-C ports.

Each cabin has a TV and its own sound system. Luxury bedding & robes were chosen for the cabins to elevate that hotel feeling.

All heads have toiletries, including reef safe shampoo, conditioner, body wash, toothbrushes, toothpastes. The heads also have organic cotton pads, q-tips as well as toilet paper and reef safe hand wash.

Each cabin has a safe. Each cabin has its own iPad

Tube: Yes

Guests: 8

Maxspeed: 10

Draft: 7.9

Cruising Speed: 8

Helipad: No

Ac: Full

Ac Night: yes

Built: 2026

Turnaround: 48 hours

Cabins: 4

King: 1

Queen: 3

Twin: 2

Showers: 4

Basins: 4

Heads: 4

Electric Heads: 4

Jacuzzi: No

Flag: British Virgin Islands

Homeport: Tortola, West End, BVI

Yacht Permit: 1

Yacht License: 1

Yacht Mca: 1

Yacht Insurance: Shiel Speciality

Features

BBQ: Yes

AC: Full

Generator: Yes

Internet: Starlink

Cruising Speed: 8

Max Speed: 10

Amenities

Salon Stereo: Yes

Salon Tv: Yes

Multimedia System: Yes

Nude: No

Books: Yes

Crew Pets: Yes

Guest Pets: No

Camcorder: No

Number Dine In: Yes

Water Maker: yes

Water Capacity: 423

Ice Maker: 2

Number Of Dvds: Yes

Number Of Cds: Yes

Board Games: Yes

Sun Awning: No

Bimini: No

Special Diets: Yes

Kosher: Yes

Bbq: Yes

Gay Charters: Inq

YachtNudeCharters: No

Hairdryers: 1 for each cabin

Number Of Port Hatches: No

Smoking: Stern steps only

Crew Smokes: No

Children Ok: No

Generator: Yes

Inverter: No

Hammock: Yes

Windscoops: No

Price Details

Price from: $79,000

High season rate: $79,500

All Rates are plus 5% APA

HOLIDAY 2026/27 Christmas: 1 - 6 pax $102,000 | 7-8 pax $105,000 Charter to end by 26 December (or 48 hour turn) New Years: 1 - 6 pax $102,000 | 7-8 pax $105,000 Charter to begin 28 December or later (or 48 hour turn) 7 Night Min | BVI ports | Plus 5% APA

Layout

Water Sports

Dinghy Size: 16' RIB CENTER CONSOLE

Kayaks 1 Pax: No

Kayaks 2 Pax: No

Dinghy Hp: 90

Floating Mats: Multiple

Swim Platform: Hydraulic Platform Aft

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: Yes

Scurfer: No

Underwater Video: Yes

Wake Board: 2

Paddleboard: 4

Crew

Crew Information

Captain

Chef

Stewardess

First Mate

Captain: Brandon Fourie

Captain Brandon

Brandon grew up in South Africa and when school holidays came around, his family would head to the coast where he spent his time on boats and in the ocean. At age 14, he completed his Open Water Diving, from there he followed his love for diving, which led him to not only get certified as a Divemaster in Sodwana Bay, Mozambique, but he ended up staying on as an Employee and Instructor.

He has a passion for fishing, spearfishing and freediving. With an interest in sailing, he joined the charter industry with his brother and he continued to work as a Chef on board in the British Virgin Islands for half a decade before being offered a Base Manager position in Saint Vincent & The Grenadines.
The timing was right for him to pursue his biggest dream of becoming a Captain and he gave up his management position to jump back on board and do what he loves most, exploring the oceans above and below sea level.
Not only is he also a masseuse, but he is also the secret keeper for ‘Brandon's secret spots’ in the BVI which he loves to take guests to.

Chef Arno

Born with a love for the sea and a passion for flavor, Arno began his career on the water as one of the youngest volunteers at South Africa’s National Sea Rescue Institute. After years working as a charter captain, he followed his heart into the galley—and hasn’t looked back since.
Now a formally trained chef from the South African Chefs Academy, Arno specializes in fresh, from-scratch dishes that fuse comfort, creativity, and a hint of South African flair. His guests love his warm hospitality just as much as his home-baked breads and vibrant, locally inspired menus.
Whether catering to dietary needs or surprising guests with traditional delicacies, Arno takes pride in making people feel at home through food.
Off the clock, you’ll find him road-tripping, fishing, or camping under the stars.

Stewardess Jana

Jana is dedicated stewardess from South Africa, with extensive experience across super yachts, luxury catamarans, and performance sailboats. Over the years, she’s fallen in love with the unique rhythm and freedom of life on the water, especially the easy flow of catamaran cruising. She brings a calm, positive energy to every charter, creating a warm and welcoming atmosphere for guests. When she’s not on duty, you’ll find her free diving, fishing, or catching some waves. For her, chartering is all about connection, adventure, and making guests feel truly at home on the ocean. With her knowledge on housekeeping, mixology & barista, get ready to be treated like royalty!

First Mate Henry

Henry is from the West Coast of South Africa, known for being the heart of sailing. His parents lived near the ocean and therefore he was introduced to the ocean at a very young age. Besides playing sports like tennis and rugby, he also has a liking for water sports like surfing, body boarding and fishing. Henry got introduced to yachting at the age 16 through his brother in law, a Yacht Captain from Canada. His passion for spending time on the water has been growing ever since. He completed his yachting certification on the South African West Coast at the age of 18 and after working on Superyachts, decided to join the Catamaran industry where he could combine his love for the ocean, watersports and work his way up to become a Captain. With his Day Skippers Licence & Mixology in hand, he will always have the sails up and the drinks to go down!

LET CHEF ARNO TAKE YOU ON A VIBRANT CULINARY JOURNEY, WHERE EVERY DISH IS THOUGHTFULLY CRAFTED TO DELIGHT THE SENSES. HIS PASSION FOR FOOD EXTENDS FAR BEYOND EXCEPTIONAL FLAVOUR AND BEAUTIFUL PRESENTATION. WITH A FOCUS ON NOURISHMENT AND WELLBEING, CHEF ARNO CREATES MENUS THAT ARE AS WHOLESOME AS THEY ARE DELICIOUS. COMMITTED TO OUR ETHOS OF SUSTAINABILITY AND CONSERVATION, HE CAREFULLY SELECTS ORGANIC INGREDIENTS AND FOLLOWS RESPONSIBLE PRACTICES THROUGHOUT THE PROVISIONING, STORAGE, AND PREPARATION PROCESS.
BY SUPPORTING LOCAL FARMERS, FISHERMEN, AND BUSINESSES WHEREVER POSSIBLE, CHEF ARNO SOURCES FRESH, HEALTHY, AND SUSTAINABLE INGREDIENTS, BRINGING MEMORABLE DINING EXPERIENCES TO EVERY MEAL SERVED ON BOARD.

BREAKFAST
Truffle & Smoked Salmon Rosti
Sourdough, Avocado, Poached Eggs
Lobster Benedict
Gourmet Bagel Board
Smokey Turkish Eggs
Truffle & Smoked Salmon Rosti
Sourdough, Avocado, Poached Eggs

LUNCH
Hand Crafted Angus beef burgers, Slaw & Potato Salad
Asian Fusion Fish Tacos, Wakame, Chipotle
Teriyaki Tuna, Sesame, Bok Choi
Buddha Bowl, Pearl CousCous, Butternut Squash, Crispy Chicken Cutlet
Mediterranean Salmon Salad, Freshly baked focaccia

SMALL BITES

Sushi platter, made with a variety of freshly sourced fish
Lavish Charcuterie boards
Chicken Satay, Peanut Sauce, Cucumber relish
Burrata & Peach Crostini
Tuna Crispi Rice with Wasabi Mayo

APPETIZERS

Scallops, Butternut Pureé, Quinoa
Grilled Harissa Octopus, Beetroot Hummus, Charred Asparagus
Salmon Crudo, Yusu Koshu Creme Fraiche
Wild Mushroom Arancini, Romesco, Chorizo Oil
Slow Roasted Pork Belly, Cauliflower Puree, Jus, Apple

MAIN

Beef Tenderloin, Wild Mushroom Sauce, Spinach Salad, Potato Crisps
Caribbean Lobster Tail, Pea & Asparagus Sauce, Creme Fraiche
Greek Platter, Char Grilled Leg of Lamb, Grilled Vegetables, Haloumi, Pitas & Dips
Beef Short Rib, Creamy Polenta, Roasted Shallots, Red Wine Reduction
Seafood Risotto, Fresh Seafood, Creamy Risotto and Saffron

DESSERT

Carrot Cake, the biggest hit, and most safely guarded recipe in chefs book
Mango Cheesecake, A fresh deconstructed version of a timeless classic
Chocolate Threeway, Mousse, Sponge, Ganache, a guilty little pleasure
Choux Au Craquelin, Rich Silky Chocolate Cremoux
Tropical Mille Fuile, Light, Crispy, Creamy & Fruit

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wpcf_mainimg_description: VELA boasts an exceptional collection of outdoor social spaces, thoughtfully designed for relaxation, entertainment and life on the water. The expansive flybridge is the heart of onboard entertaining, featuring generous lounge seating, sunbeds, dual helm stations, a fully equipped bar, workout equipment, hanging chairs, and both a hardtop and sunshade for all-day comfort. Aft, the spacious cockpit offers an elegant dining setting for up to 8 guests, additional lounge seating, and oversized daybeds perfect for soaking in the views. The extended swim platform maximise access to the ocean, complete with freshwater stern showers on both sides. Forward, the terrace provides another inviting retreat with loungers, trampolines and custom dolphin seats.
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wpcf_menu: THE VELA GALLEYTHE HEART OF THE YACHT LET CHEF ARNO TAKE YOU ON A VIBRANT CULINARY JOURNEY, WHERE EVERY DISH IS THOUGHTFULLY CRAFTED TO DELIGHT THE SENSES. HIS PASSION FOR FOOD EXTENDS FAR BEYOND EXCEPTIONAL FLAVOUR AND BEAUTIFUL PRESENTATION. WITH A FOCUS ON NOURISHMENT AND WELLBEING, CHEF ARNO CREATES MENUS THAT ARE AS WHOLESOME AS THEY ARE DELICIOUS. COMMITTED TO OUR ETHOS OF SUSTAINABILITY AND CONSERVATION, HE CAREFULLY SELECTS ORGANIC INGREDIENTS AND FOLLOWS RESPONSIBLE PRACTICES THROUGHOUT THE PROVISIONING, STORAGE, AND PREPARATION PROCESS. BY SUPPORTING LOCAL FARMERS, FISHERMEN, AND BUSINESSES WHEREVER POSSIBLE, CHEF ARNO SOURCES FRESH, HEALTHY, AND SUSTAINABLE INGREDIENTS, BRINGING MEMORABLE DINING EXPERIENCES TO EVERY MEAL SERVED ON BOARD. BREAKFAST Truffle & Smoked Salmon Rosti Sourdough, Avocado, Poached Eggs Lobster Benedict Gourmet Bagel Board Smokey Turkish Eggs Truffle & Smoked Salmon Rosti Sourdough, Avocado, Poached Eggs LUNCH Hand Crafted Angus beef burgers, Slaw & Potato Salad Asian Fusion Fish Tacos, Wakame, Chipotle Teriyaki Tuna, Sesame, Bok Choi Buddha Bowl, Pearl CousCous, Butternut Squash, Crispy Chicken Cutlet Mediterranean Salmon Salad, Freshly baked focaccia SMALL BITESSushi platter, made with a variety of freshly sourced fish Lavish Charcuterie boards Chicken Satay, Peanut Sauce, Cucumber relish Burrata & Peach Crostini Tuna Crispi Rice with Wasabi Mayo APPETIZERSScallops, Butternut Pureé, Quinoa Grilled Harissa Octopus, Beetroot Hummus, Charred Asparagus Salmon Crudo, Yusu Koshu Creme Fraiche Wild Mushroom Arancini, Romesco, Chorizo Oil Slow Roasted Pork Belly, Cauliflower Puree, Jus, Apple MAINBeef Tenderloin, Wild Mushroom Sauce, Spinach Salad, Potato Crisps Caribbean Lobster Tail, Pea & Asparagus Sauce, Creme Fraiche Greek Platter, Char Grilled Leg of Lamb, Grilled Vegetables, Haloumi, Pitas & Dips Beef Short Rib, Creamy Polenta, Roasted Shallots, Red Wine Reduction Seafood Risotto, Fresh Seafood, Creamy Risotto and Saffron DESSERTCarrot Cake, the biggest hit, and most safely guarded recipe in chefs book Mango Cheesecake, A fresh deconstructed version of a timeless classic Chocolate Threeway, Mousse, Sponge, Ganache, a guilty little pleasure Choux Au Craquelin, Rich Silky Chocolate Cremoux Tropical Mille Fuile, Light, Crispy, Creamy & Fruit
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HIS PASSION FOR FOOD EXTENDS FAR BEYOND EXCEPTIONAL FLAVOUR AND BEAUTIFUL PRESENTATION. WITH A FOCUS ON NOURISHMENT AND WELLBEING, CHEF ARNO CREATES MENUS THAT ARE AS WHOLESOME AS THEY ARE DELICIOUS. COMMITTED TO OUR ETHOS OF SUSTAINABILITY AND CONSERVATION, HE CAREFULLY SELECTS ORGANIC INGREDIENTS AND FOLLOWS RESPONSIBLE PRACTICES THROUGHOUT THE PROVISIONING, STORAGE, AND PREPARATION PROCESS. BY SUPPORTING LOCAL FARMERS, FISHERMEN, AND BUSINESSES WHEREVER POSSIBLE, CHEF ARNO SOURCES FRESH, HEALTHY, AND SUSTAINABLE INGREDIENTS, BRINGING MEMORABLE DINING EXPERIENCES TO EVERY MEAL SERVED ON BOARD. BREAKFAST Truffle & Smoked Salmon Rosti Sourdough, Avocado, Poached Eggs Lobster Benedict Gourmet Bagel Board Smokey Turkish Eggs Truffle & Smoked Salmon Rosti Sourdough, Avocado, Poached Eggs LUNCH Hand Crafted Angus beef burgers, Slaw & Potato Salad Asian Fusion Fish Tacos, Wakame, Chipotle Teriyaki Tuna, Sesame, Bok Choi Buddha Bowl, Pearl CousCous, Butternut Squash, Crispy Chicken Cutlet Mediterranean Salmon Salad, Freshly baked focaccia SMALL BITESSushi platter, made with a variety of freshly sourced fish Lavish Charcuterie boards Chicken Satay, Peanut Sauce, Cucumber relish Burrata & Peach Crostini Tuna Crispi Rice with Wasabi Mayo APPETIZERSScallops, Butternut Pureé, Quinoa Grilled Harissa Octopus, Beetroot Hummus, Charred Asparagus Salmon Crudo, Yusu Koshu Creme Fraiche Wild Mushroom Arancini, Romesco, Chorizo Oil Slow Roasted Pork Belly, Cauliflower Puree, Jus, Apple MAINBeef Tenderloin, Wild Mushroom Sauce, Spinach Salad, Potato Crisps Caribbean Lobster Tail, Pea & Asparagus Sauce, Creme Fraiche Greek Platter, Char Grilled Leg of Lamb, Grilled Vegetables, Haloumi, Pitas & Dips Beef Short Rib, Creamy Polenta, Roasted Shallots, Red Wine Reduction Seafood Risotto, Fresh Seafood, Creamy Risotto and Saffron DESSERTCarrot Cake, the biggest hit, and most safely guarded recipe in chefs book Mango Cheesecake, A fresh deconstructed version of a timeless classic Chocolate Threeway, Mousse, Sponge, Ganache, a guilty little pleasure Choux Au Craquelin, Rich Silky Chocolate Cremoux Tropical Mille Fuile, Light, Crispy, Creamy & Fruit ";s:13:"yachtMenu1Pic";s:114:"https://cya.sfo3.cdn.digitaloceanspaces.com/menus/6a42e63366ee1cbb15e7d2d0/1792691945_6a42e63366ee1cbb15e7d2d0.jpg";s:13:"yachtMenu2Pic";s:124:"https://cya.sfo3.cdn.digitaloceanspaces.com/menus/6a42e63366ee1cbb15e7d2d0/1792691902_6a42e63366ee1cbb15e7d2d0_Breakfast.jpg";s:13:"yachtMenu3Pic";s:121:"https://cya.sfo3.cdn.digitaloceanspaces.com/menus/6a42e63366ee1cbb15e7d2d0/1792691903_6a42e63366ee1cbb15e7d2d0_Sweets.jpg";s:13:"yachtMenu4Pic";s:121:"https://cya.sfo3.cdn.digitaloceanspaces.com/menus/6a42e63366ee1cbb15e7d2d0/1792691905_6a42e63366ee1cbb15e7d2d0_Sweets.jpg";s:13:"yachtMenu5Pic";s:121:"https://cya.sfo3.cdn.digitaloceanspaces.com/menus/6a42e63366ee1cbb15e7d2d0/1792691906_6a42e63366ee1cbb15e7d2d0_Dinner.jpg";s:13:"yachtMenu6Pic";s:121:"https://cya.sfo3.cdn.digitaloceanspaces.com/menus/6a42e63366ee1cbb15e7d2d0/1792691907_6a42e63366ee1cbb15e7d2d0_Dinner.jpg";s:13:"yachtMenu7Pic";s:120:"https://cya.sfo3.cdn.digitaloceanspaces.com/menus/6a42e63366ee1cbb15e7d2d0/1792691909_6a42e63366ee1cbb15e7d2d0_Lunch.jpg";s:13:"yachtMenu8Pic";s:121:"https://cya.sfo3.cdn.digitaloceanspaces.com/menus/6a42e63366ee1cbb15e7d2d0/1792691911_6a42e63366ee1cbb15e7d2d0_Dinner.jpg";s:13:"yachtMenu9Pic";s:120:"https://cya.sfo3.cdn.digitaloceanspaces.com/menus/6a42e63366ee1cbb15e7d2d0/1792691913_6a42e63366ee1cbb15e7d2d0_Lunch.jpg";s:14:"yachtMenu10Pic";s:0:"";s:9:"yachtCrew";s:1:"4";s:14:"yachtCrewSmoke";s:2:"No";s:13:"yachtCrewPets";s:3:"Yes";s:16:"yachtCrewPetType";s:0:"";s:16:"yachtCaptainName";s:14:"Brandon Fourie";s:18:"yachtCaptainNation";s:12:"South Africa";s:16:"yachtCaptainBorn";s:1:"0";s:15:"yachtCaptainLic";s:0:"";s:18:"yachtCaptainYrSail";s:1:"0";s:19:"yachtCaptainYrChart";s:1:"0";s:16:"yachtCaptainLang";s:0:"";s:13:"yachtCrewName";s:9:"Arno Smit";s:14:"yachtCrewTitle";s:4:"Chef";s:15:"yachtCrewNation";s:12:"South Africa";s:15:"yachtCrewYrBorn";s:1:"0";s:12:"yachtCrewLic";s:0:"";s:15:"yachtCrewYrSail";s:1:"0";s:16:"yachtCrewYrChart";s:1:"0";s:13:"yachtCrewLang";s:0:"";s:16:"yachtCrewProfile";s:3615:" Captain BrandonBrandon grew up in South Africa and when school holidays came around, his family would head to the coast where he spent his time on boats and in the ocean. At age 14, he completed his Open Water Diving, from there he followed his love for diving, which led him to not only get certified as a Divemaster in Sodwana Bay, Mozambique, but he ended up staying on as an Employee and Instructor. He has a passion for fishing, spearfishing and freediving. With an interest in sailing, he joined the charter industry with his brother and he continued to work as a Chef on board in the British Virgin Islands for half a decade before being offered a Base Manager position in Saint Vincent & The Grenadines. The timing was right for him to pursue his biggest dream of becoming a Captain and he gave up his management position to jump back on board and do what he loves most, exploring the oceans above and below sea level. Not only is he also a masseuse, but he is also the secret keeper for ‘Brandon's secret spots’ in the BVI which he loves to take guests to. Chef ArnoBorn with a love for the sea and a passion for flavor, Arno began his career on the water as one of the youngest volunteers at South Africa’s National Sea Rescue Institute. After years working as a charter captain, he followed his heart into the galley—and hasn’t looked back since. Now a formally trained chef from the South African Chefs Academy, Arno specializes in fresh, from-scratch dishes that fuse comfort, creativity, and a hint of South African flair. His guests love his warm hospitality just as much as his home-baked breads and vibrant, locally inspired menus. Whether catering to dietary needs or surprising guests with traditional delicacies, Arno takes pride in making people feel at home through food. Off the clock, you’ll find him road-tripping, fishing, or camping under the stars. Stewardess JanaJana is dedicated stewardess from South Africa, with extensive experience across super yachts, luxury catamarans, and performance sailboats. 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Smoking is only permitted on the sugarscoops. NOTE Marijuana and Marijuana products, even with a medical prescription, are not allowed onboard at any time. 2. A customary crew gratuity is not included in the charter fee. The standard amount for a gratuity is 15 - 20% of the total charter fee at the discretion of the charterer. This gratuity should be given to the captain of the vessel at the end of the charter. 3. All guests acknowledge Insurers Watersports Liability Waiver may be required.4. No alcoholic beverages to be consumed before any diving or motorized water sport activity. 5. Vela requires a waiver to be completed and uses their own preference sheets - Preference Sheet to be sent to the crew 1 month prior to boarding date. 6. The Charterer acknowledges that the eFoils have a 12-year age restriction, and the Seabobs have an 7-year age restriction. 7. Children are to be under direct supervision by an adult from the charter party at all times - Subject to the captain's discretion. 8. The Charterer acknowledges that only contracted guests are to sail and dine aboard the yacht and have use of the watersports equipment.9. Crew will not move cabins. 10. Charter rate includes yacht hire, crew wages, use of all amenities and water toys on board, all meals on board, ships bar and fuel. 11. The intended charter area for this charter is the BVI, itinerary subject to weather conditions. If Diving please include - 12. Divers over 60 need a valid doctors note not older than 12months 13. Divers who have not gone diving in the last 12 months need a refresher prior to stepping onboard 14. Divers to fill out a PADI Waiver & Medical Form - Boat Liability Waiver (primary) - Adult Water Sports Waiver- Minor Water Sports Waiver- Hurricane Waiver (If applicable)- PADI Liability Release (if applicable)- PADI Diver Medical Release (45 - 59 years of age) (if applicable) Vela Sunreef 70 ECO Sail Vega Ltd Commerce House, Wickhams Cay 1, P.O. Box 2283, Road Town VG1110 Tortola CREW GRATUITY PAYMENT METHOD: cash, USD cheque or wire transfer ";s:15:"yachtInsCompany";s:16:"Shiel Speciality";s:11:"yachtPolicy";s:6:"129757";s:14:"yachtLiability";s:6:"15 mil";s:18:"yachtEffectiveDate";s:0:"";s:17:"yachtContractName";s:13:"Sail Vega LTD";s:20:"yachtContractAddress";s:73:"Commerce House, Wickhams Cay 1, P.O. 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location_details: Port and cruising tax outside the BVI may be extra.
helipad: No
sailing_instructor:
lengthm: 21.34 m
consumption: 15
consumption_units: 1
yachtRange:
price_details: All Rates are plus 5% APA HOLIDAY 2026/27 Christmas: 1 - 6 pax $102,000 | 7-8 pax $105,000 Charter to end by 26 December (or 48 hour turn) New Years: 1 - 6 pax $102,000 | 7-8 pax $105,000 Charter to begin 28 December or later (or 48 hour turn) 7 Night Min | BVI ports | Plus 5% APA
terms: Inclusive
caemail: [email protected]
ca: Regency // BVI
fullrates: https://www.cyabrochure.com/ebn/2395/xdxoX/6a42e63366ee1cbb15e7d2d0/4
special_conditions:
contracts:
nude: No
green: a:3:{s:16:"green_initiative";s:3:"Yes";s:16:"reusable_bottles";s:3:"Yes";s:19:"other_green_efforts";s:440:"All about the environment Onboard, we are committed to minimising our environmental footprint through conscious, sustainable practices. Guided by our ethos — Reuse, Recycle & Regenerate — we strive to protect the oceans we explore. From the products we use onboard to our day-to-day operations, we prioritise reef-safe and environmentally responsible methods to help preserve marine ecosystems and reduce our impact on ocean life.";}
diving: a:15:{s:5:"tanks";s:2:"10";s:9:"wet_suits";s:1:"0";s:15:"number_of_dives";s:1:"3";s:11:"night_dives";s:1:"1";s:9:"dive_info";s:121:"<ul><li>Divers must be certified.</li><li>Available for BVI charters only. All other locations rendezvous only.</li></ul>";s:13:"communication";s:0:"";s:11:"full_course";s:0:"";s:14:"air_compressor";s:7:"Onboard";s:3:"bcs";s:2:"14";s:11:"weight_sets";s:2:"10";s:16:"number_of_divers";s:1:"0";s:20:"registrations_number";s:2:"10";s:11:"dive_lights";s:2:"10";s:10:"dive_costs";s:169:"3 Dives included for Certified Divers in charter rate, additional dives $50pp per dive. No diving first or last day.All diving is weather dependent. ";s:14:"scuba_on_board";s:7:"Onboard";}
fishing: a:4:{s:12:"fishing_gear";s:3:"Yes";s:17:"fishing_gear_type";s:22:"Trolling & Casting";s:4:"rods";s:1:"4";s:16:"deep_sea_fishing";s:2:"No";}
flag: British Virgin Islands
captain_nation: South Africa
crew_nationality: South Africa
jacuzzi:
scubaonboard: Onboard
mo_sync_modified: 1792921034