VIRGIN ISLANDS CHARTER YACHTS:
1-800-596-0594
Click on Image for Gallery
ALTESSE
| Length: | 56 ft |
|---|---|
| Builder: | Lagoon |
| Year Built: | 2013 |
| Refit: | 2019 |
| Max Guests: | 8 |
| Cabins: | 4 |
| # Crew: | 2 |
| Max Speed: | 12 |
| Cruising: | 8 |
| Beam: | 31 ft |
| Draft: | 5 ft |
| Base Port: | BVI |
| Under new management, Altesse is a beautiful Lagoon 560 available for charter in the Virgin Islands. She accommodates up to 8 persons in three separate Queen State Rooms plus one Luxury Master Suite. The yacht is bright and spacious, with comfortable interior and exterior lounging and dining spaces; multiple relaxation areas for guests to relish some peace and quiet, as well as space to enjoy time together as a group. Her exclusive signature features are her custom-built ‘champagne lounge’ extending over the water and a full-bimini covered flybridge dining table to enjoy cocktails and canapés whilst taking in the stunning 360 degree scenery. TOYS: 3 Stand Up Paddle Boards, Snorkeling Gear, Floating Mats, 1 2-Person Kayak, 1 Adult Water Ski Set, 1 Kids Water Ski Set, 1 Wake board, 1 Knee board 1 Subwing, 3 Fishing Rods, & Onshore Games. DIVING: Offered Onboard |
Click on Image to Enlarge
Accomodations:
| Altesse accommodates up to 8 people in 3 spacious queen cabins and 1 luxury master suite | |
| Queens: | 4 |
|---|---|
Charter Yacht ALTESSE : 2013 56 ft Lagoon Catamaran
Scuba Diving
| Scuba: | Onboard |
|---|---|
| License Info: | Master |
| Compressor: | Onboard |
| Dive Tanks: | 10 |
| BCs: | 10 |
| Regs: | 10 |
| Divers: | 6 |
| Dives: | 3 |
| Dive Info: | |
| Altesse offers onboard diving. We include 3 dives a week and $50 per person for each additional dive up to 5 total for the week. We do not offer night dives. Up to 6 certified divers at a time, max 1 dive per day, payable aboard to yacht crew. The crew will discuss details during preference calls with guests. Crew provide individual cost estimates based on the guest's requirements. We carry up to 10 sets of gear on board. We don't carry wetsuits but we are happy to handle pick-up and return on the guests behalf. | |
| Dive Costs: | |
| We include 3 dives a week and $50 per person for each additional dive up to 5 total for the week. | |
Water Toys
| Dinghy: | 14.5 |
|---|---|
| Dinghy HP: | 70 |
| Dinghy Pax: | 8 |
| Adult Skis: | Yes |
| Kids Skis: | Yes |
| Knee Board: | Yes |
| Snorkel Gear: | 12 |
| Tube: | Yes |
| WakeBoard: | Yes |
| PaddleBoard: | 2 |
| 2 Man Kayak: | 1 |
| Float Mats: | Yes |
| Swim Platform: | Yes |
| Boarding Ladder: | Stern |
| Beach Games: | Yes |
| DeepSea Fishing: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | Trolling and Casting |
| # Fish Rods: | 4 |
| UnderWater Cam: | Yes |
Entertainment
| Internet: | Onboard WIFI |
|---|---|
| BBQ: | Yes |
| VCR DVD: | Yes |
| Salon Stereo: | Yes |
| Num DVD: | Yes |
| Num CDs: | Yes |
| Num Books: | Yes |
| iPod: | Yes |
| Other: | |
| Dining table on Flybridge BBQ on flybridge and cockpit Custom built "champagne deck" - large multi-person sunbed to rear of cockpit | |
Amenities | |
| Voltages: | 220/120v |
| AC: | Full |
| AC Night: | Yes |
| Hair Dryer: | Yes |
| Special Diets: | Inq |
| Kosher Diets: | Inq |
| Nude Charters: | Inq |
| Guest Smoke: | Transoms only pls |
| Crew Smokes: | No |
| Guest Pet: | No |
| Children?: | Yes |
| Min Age: | Swimming age |
- Booked
- On Hold
- Available
- Unavailable
Tap/Click on Dates for Status
April 2025
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February 2026
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Click on Images to Enlarge
Click to Enlarge
Crew Profile
Capt. Nick Cann
Bio coming soon.
Chef Amy Cann
Chef Amy was born and raised in the Land of 10,000 Lakes, where she spent her summers water skiing, wakeboarding, and fishing with her family. After 15 years immersed in the vibrant Minneapolis restaurant scene, her adventurous spirit led her to Alaska in 2015—where she instantly fell in love with life on the water.
During the off-season, Amy backpacked around the globe, always chasing new flavors and culinary traditions. From cooking with chefs in Peru, Thailand, Vietnam, and India, she picked up international techniques and ingredients that now shine through in her vibrant, globally inspired onboard cuisine.
Her love for travel soon turned nautical. The day before setting off on a 1,600-mile voyage down the East Coast with her partner Nick, she stepped onto a sailboat for the very first time. Braving brisk October winds, Amy quickly learned the ropes—literally—while sourcing fresh, local ingredients along the way to create soul-warming dishes that fueled their journey.
When they finally reached the Bahamas, everything clicked. Between exploring turquoise waters, shaking up tropical cocktails, and cooking with just-caught seafood and sun-kissed produce, Nick and Amy found their paradise.
When she’s not whipping up innovative dishes and cocktails tailored to each guest’s tastes, Amy can be found practicing yoga on deck or leading guests to the perfect beach for a scenic flow. Above all, she’s passionate about creating unforgettable meals that nourish the body and soul—one flavorful bite at a time.
Click to Enlarge
Sample Menu
DAY BREAK
Fresh Hot Coffee, Cold Brew, Assorted Teas
Smoked Salmon Benny
Lox, poached egg, English muffin with soft herb cheese, topped with dill hollandaise.
Granola Pancakes
Amy’s homemade granola, fresh blueberries, and maple syrup. Served with bacon.
Ultimate Breakfast BLT
Thick cut bacon, pepper jack, tomato, Bibb lettuce, fried egg, sprouts, and garlic aioli.
Healthy Banana Split
Honey Greek yogurt, blueberries, strawberries, banana, and homemade granola.
Root Vegetable Hash
Potato, parsnip, sweet potato, red pepper, and onions. Served with ham steak and a fried egg.
Quiche
Prosciutto, caramelized onions, and Gruyère — or — asparagus, herbs, and feta.
Potato Latkes
Potato pancakes served with apple compote or herb crema.
MIDDAY
Bánh Mì
Char Siu-marinated grilled chicken, pickled carrot and daikon, cucumber, cilantro, and sriracha on a fresh baguette.
Southwest Chopped Salad with Grilled Steak
Romaine, grilled sweet corn, avocado, black beans, and bell pepper tossed in jalapeño cilantro dressing.
Green Flatbread
Topped with pesto, artichoke, broccoli, and feta.
Asian Lettuce Wraps
Garlic ginger chicken, mushrooms, carrots, and crispy saifun noodles in Bibb lettuce.
Chicken Shawarma
Spiced yogurt-marinated chicken, warm pita, tzatziki, tomato, and fresh hummus.
Shrimp Salad Croissant
Chopped shrimp and celery in a creamy Old Bay dressing.
Grilled Romaine Caesar with Crab Bread
Homemade yogurt lime Caesar dressing, crispy bacon, and baguette topped with lump crabmeat, artichoke, and melted cheese.
HORS D’OEUVRES
Caribbean Chicken Eggrolls
Jerk chicken, black beans, pepper jack, corn, and red pepper. Served with jalapeño ranch.
Jalapeño Poppers
Stuffed with cheddar, cream cheese, green onion, and bacon.
Homemade Hummus
Choice of Southwest black bean or roasted red pepper hummus. Served with pita and sliced veggies.
Buffalo Chicken Puffs
Spicy buffalo chicken and whipped blue cheese wrapped in fluffy pastry.
Tomato Bruschetta
Fresh tomato, basil, and garlic. Served on toasted garlic bread.
Blackened Shrimp Avocado Bites
Cajun shrimp and smashed avocado on sliced cucumber.
Goat Cheese Pops
Panko-crusted chèvre drizzled with hot honey.
MAIN
Shrimp Green Curry
Organic vegetables, shrimp, and coconut milk. Served with jasmine rice.
Rack of Lamb
Pistachio parmesan crust, mint chimichurri, and gouda polenta.
Jerk Chicken
Grilled jerk-marinated chicken with mango salsa and avocado cilantro rice.
Parmesan Herb Salmon
Parmesan herb crusted salmon served with maple bacon Brussels sprouts.
Carnitas Taco Bar
Slow-cooked carnitas, tortillas, guacamole, pico de gallo, and queso.
Penne San Remo
Penne pasta with chicken, artichokes, peas, sun-dried tomatoes, and white wine cream sauce.
Pan-Seared Sea Bass
Served with summer vegetables, herb orzo, and béarnaise.
Rates
| SEASON: | 2 Guests | 4 Guests | 6 Guests | 8 Guests |
|---|---|---|---|---|
| Winter 2024 to 2025 | $30,000 | $31,000 | $32,000 | $35,000 |
| Summer 2025 | $30,000 | $31,000 | $32,000 | $35,000 |
| Winter 2025 to 2026 | $30,000 | $31,000 | $32,000 | $35,000 |
| Summer 2026 | $30,000 | $31,000 | $32,000 | $35,000 |
Turn Around: 48 hrs preferred, Inquire for
Preferred Pickup: Tortola
Other Pickup: Inquire
Price Details:
Cruising Grounds: British Virgin IslandsPick Up/Drop Off: Tortola; inquire for other locations
Yacht: BVI-Based
Crew: Annual Work Permits
BVI Customs & Cruising Permit Fees: Included
MINIMUM NIGHTS: 5, Inquire for less.
For 6 night charters, divide weekly rate by 7 nights X 6 nights.
For 5 nights or less, divide weekly rate by 6 nights X number of nights.
HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense.
$150.00 per person discount.
LOCAL FARE MEAL PLAN: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
$75.00 per person discount.
SLEEP ABOARD: Available for half of the daily rate. Includes boarding after 4pm, snacks, welcome cocktails & continental breakfast. Dinner ashore is additional. Select option upon booking.
EXCLUDES: Christmas and New Year's weeks. No commission on sleep aboard.
25/26 HOLIDAYS:
7 night minimum. Full board.
CHRISTMAS: $39,000 Must end on or before 12/26
NEW YEARS: $42,000 May not start prior to 12/27
**SEE BROKER NOTES FOR MORE INFORMATION - WAIVER REQUIRED IN ADDITION TO CONTRACT**
Copy link below & paste into browser to submit waiver:
https://bit.ly/cyawaiver
Rate Terms:
(Caribbean Terms) InclusiveAll rates are for the entire yacht and are subject to change without notice prior to actual reservation.
An additional premium maybe applied for Holiday Periods such as Christmas and New Year.