VIRGIN ISLANDS CHARTER YACHTS:
1-800-596-0594
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 |
| Altesse is a sleek and spacious Lagoon 560, available for unforgettable charters in the Virgin Islands. Designed to accommodate up to 8 guests, she features a luxurious master suite, two queen staterooms, and a cozy bunk cabin—each with its own ensuite. With her bright, airy interior and generous exterior spaces, Altesse is ideal for both social gatherings and tranquil escapes. Guests can unwind in the expansive salon, dine al fresco under the fully covered flybridge, or toast the sunset from the one-of-a-kind, custom-designed champagne deck that extends gracefully over the water. From sunrise lounging to starlit dinners with 360-degree views, Altesse delivers elevated comfort and style at sea—whether you’re diving from the aft, basking in the sun, or sipping cocktails with friends. |
Accomodations:
| Altesse accommodates up to 8 people in 1 luxury master suite, 2 spacious queen cabins and 1 bunkbed cabin. Crew is in the port aft cabin. | |
| 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 |
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Click on Images to Enlarge
Crew Profile
Capt. Nick Cann
Captain Nick Cann is passionate about sharing the beauty and magic of the Virgin Islands with guests aboard Altesse. As the charter captain of this stunning 56-foot Lagoon catamaran, he has spent the past four years creating unforgettable Caribbean adventures, showcasing the crystal-clear waters, hidden coves, and vibrant culture that make the Virgin Islands such a special destination.
Nick’s maritime journey began in the Yukon on the breathtaking Yukon River, where he discovered a love for exploring some of the world’s most remote and pristine landscapes. His passion for working on the water grew during a season in Southeast Alaska aboard the Alaskan Dream, where he fell in love with the region’s wildlife, scenery, and welcoming communities. Over the course of a decade exploring Alaska’s straits and fjords, he worked his way from deckhand to Chief Mate, earned his 200-ton Master’s license, and met his talented wife and chef, Amy.
In 2021, Nick found warmer waters in the Virgin Islands, bringing his adventurous spirit to this tropical paradise. His journeys have fostered a deep love for exploration, discovery, and adventure—elements he eagerly shares with guests. Whether snorkeling coral reefs, exploring secluded beaches, or relaxing with a tropical drink in hand, Nick delights in helping guests experience the very best the Virgin Islands have to offer.
During off-seasons, Nick and Amy bought and sailed their own boat from Maine to the Bahamas, cruising for two incredible seasons. This experience strengthened his passion for open-water sailing and remote island adventures. Most recently, they spent five months in Thailand completing a dive master certification, fueling his enthusiasm for diving and snorkeling—and his eagerness to help guests uncover the underwater wonders of the Caribbean.
When he's not on the water, Nick enjoys snowboarding, camping, canoeing, and immersing himself in nature’s beauty. He believes the best vacations are about disconnecting, exploring, and creating lasting memories.
Chef Amy Cann
Born and raised in the Land of 10,000 Lakes, Chef Amy grew up surrounded by water and developed a deep love for the outdoors and water sports. Her culinary journey began in the vibrant restaurant scene of Minneapolis. In 2015, driven by a thirst for adventure, Amy set off for the waters of Southeast Alaska where she discovered her passion for life on the water and met her now husband Nick.
Off-season travels took her across the globe, where she immersed herself in the flavors of Peru, Thailand, Vietnam, and India—learning from local chefs and street food masters. These global influences are reflected in her flavorful, dynamic dishes served on board.
Amy’s love of sailing began when her and Nick purchased a 39 foot sailboat and embarked on a 1,600-mile voyage down the East Coast—her very first time on a sailboat. That journey led them to The Bahamas, where fresh island ingredients and tropical waters fueled her culinary creativity and passion for the sea.
In 2021, the Virgin Islands became home. There, Amy found a thriving local food culture rich in fresh-caught seafood and island-grown produce. She is passionate about supporting local farmers and fishermen, incorporating seasonal, sustainable ingredients into every dish she creates.
In 2024, Amy returned to Thailand to complete a three-month Eco Dive Master program focused on coral and marine life conservation—an experience that deepened her love for the ocean and commitment to sustainability. Now, she brings that same passion to every charter, sharing not only her culinary talents but also her knowledge of the marine ecosystem.
When she’s not in the galley or underwater, Amy enjoys yoga, snowboarding, canoeing and camping in Northern Minnesota. Above all, she delights in creating unforgettable dining experiences, tailoring each meal to guests’ tastes, and pairing it with a craft cocktail full of island flair and world-spanning inspiration.
Sample Menu
DAY BREAK
(Fresh hot coffee, cold brew, assorted teas. All breakfasts served with fresh fruit.)
Avocado Toast
Sourdough topped with bacon, heirloom tomato, feta, and eggs.
Lemon Ricotta Pancakes
Served with homemade triple berry compote, real maple syrup, and sausages.
Smoked Salmon & Bacon Board
Fresh baked hand-rolled bagels, homemade veggie cream cheese, and an assortment of toppings.
Breakfast Tacos
Chorizo, sunny-side-up egg, fresh guacamole, chipotle cream, and breakfast potatoes.
Asparagus & Caramelized Onion Quiche
Accompanied by bacon and a local greens salad.
Fresh Baked Cinnamon Rolls
Topped with warm icing, served with frittata and bacon.
Potato Latkes
Potato pancakes with apple compote or herb crème, served with grilled ham steak.
MIDDAY
Blackened Grouper Southwest Salad
Local greens, cotija cheese, chipotle sweet corn, black beans, avocado, cherry tomato, and cilantro lime vinaigrette.
Bánh Mì
Char Siu-marinated grilled chicken, pickled carrot and daikon, cucumber, cilantro, on a fresh baguette.
Shrimp Tacos
Fresh mango salsa, fried Caribbean cheese, spicy slaw, and homemade tortillas.
Cashew Chicken Lettuce Wraps
Filled with mushroom, carrot, and crispy rice cracker.
Local Fish Poke Bowl
Served with quinoa, avocado, mango, cucumber, wakame, and wasabi microgreens.
Japanese Summer Noodle Salad
Garlic soy chicken, green tea soba noodles, snap peas, and sesame crêpe.
Crab Cakes with Caesar Salad
Topped with lemon caper aioli and a parmesan crisp.
HORS D’OEUVRES
Spinach Dip
Baked in a locally made boule.
Smoked Chicken Wings
Served with homemade blue cheese dressing, carrots, and celery.
Charcuterie
Rotating selection of cheeses and cured meats.
Spring Rolls & Edamame
With a spicy sweet chili dipping sauce.
Brie en Croûte
Served with West Indie pepper jam, apple, and grapes.
Stuffed Endive
Filled with green apple, blue cheese, pistachio, and orange shallot vinaigrette.
Crispy Flatbread with Burrata
Topped with fig, caramelized onion, prosciutto, and pea shoots.
MAIN
Grilled Caribbean Mahi Mahi
Served with mango beurre blanc, roasted coconut sweet potatoes, and local vegetables.
Filet Mignon
Traeger smoked, with peppercorn sauce, Boursin herb mashed potatoes, and roasted asparagus.
Pan-Seared Jumbo Scallops
Served with carrot-cauliflower purée and a warm sweet corn jalapeño salad.
Braised Short Rib Ragu
Over fresh pappardelle pasta with fresh basil and parmesan.
Seared Sesame Tuna
With garlic ginger bok choy and spiral zucchini in miso vinaigrette.
Caribbean Jerk Rubbed Pork Tenderloin
Paired with pineapple pepper salsa, coconut rice, and honey lime glazed plantains.
Thai Green Curry with Jumbo Prawns
Snow peas, broccoli, carrot, peppers, coconut milk, and jasmine rice.
DESSERT
Chocolate Lava Cake
Rich, molten-centered indulgence.
Chai Crème Brûlée
Silky spiced custard with a caramelized sugar top.
Key Lime Tart
Bright and tangy with a buttery crust.
Carrot Cake with Brown Butter Frosting
Moist, spiced cake topped with creamy frosting.
Thai Crème Caramel
A tropical twist on a classic custard dessert.
Passionfruit Panna Cotta
Light, creamy, and citrusy with island flair.
Painkiller Rum Cake
A boozy Caribbean treat inspired by the classic cocktail.
Rates
| SEASON: | 2 Guests | 4 Guests | 6 Guests | 8 Guests |
|---|---|---|---|---|
| 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: Nanny Cay, BVI
Other Pickup: YHG, USVI
Price Details:
Cruising Grounds: British Virgin IslandsPick Up/Drop Off: Nanny Cay, BVI - YHG, USVI
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.