VIRGIN ISLANDS CHARTER YACHTS:
1-800-596-0594
Click on Image for Gallery
AQUANIMITY
| Length: | 48 ft |
|---|---|
| Builder: | Dufour |
| Year Built: | 2021 |
| Max Guests: | 6 |
| Cabins: | 3 |
| # Crew: | 2 |
| Fuel Use: | 197.97 US Gall/Hr |
| Beam: | 26.25 ft |
| Draft: | 4.26 ft |
| Base Port: | St. Thomas, USVI |
| Aquanimity is your perfect charter option - a new model and stylish design. The yacht is equipped with four queen sized cabins, all with en-suite facilities and AC. This new model of Catamaran has an abundance of interior and exterior space with multiple sunbathing decks and an open plan layout. Aquanimity is ideal for relaxing with privacy and socialising on board. |
Click on Image to Enlarge
Accomodations:
| Aquanimity is equipped with x 3 queen cabins with bathrooms ensuite. | |
| Queens: | 3 |
|---|---|
Charter Yacht AQUANIMITY : 2021 48 ft Dufour Catamaran
Scuba Diving
| Scuba: | Yacht offers Rendezvous Diving only |
|---|---|
| Compressor: | Not Onboard |
| Dives: | 3 |
| Dive Info: | |
| Yacht offers rendezvous diving. All certified divers are required to present their certification cards and inform the crew if any rental equipment will need to be arranged. If guests are interested in trying scuba diving, the crew will arrange a Discover Scuba Diving. The crew will build this into the itinerary and make the necessary arrangements. The crew will build this into the itinerary and make the necessary arrangements. Rendezvous diving average costs with equipment 1 Tank Dive - $100 2 Tank Dive - $140 Night Dive - $150 Discover Scuba Diving - $160 | |
Water Toys
| Dinghy: | 13ft |
|---|---|
| Dinghy HP: | 15HP |
| Dinghy Pax: | 10 |
| Snorkel Gear: | Yes |
| PaddleBoard: | Yes |
| Float Mats: | Yes |
| Swim Platform: | Aft |
| Boarding Ladder: | Aft |
| Fishing Gear: | Yes |
| Gear Type: | Light Tackle |
| Other Toys: | |
| Captain is not a certified sailing instructor but is happy to teach guests the basics of sailing. SunChill Floating mat 1 Stand-up Paddle Board Selection of snorkeling gear for all guests Fishing rods and light tackle Noodles Kettle bells gym equipment | |
Entertainment
| Internet: | Onboard WIFI |
|---|---|
| BBQ: | Yes |
| Salon Stereo: | Yes |
| Num CDs: | Yes |
| Board Games: | Yes |
| Num Books: | Yes |
| iPod: | Yes |
Amenities | |
| AC: | Full |
| Special Diets: | Yes |
| Kosher Diets: | Inq |
| Nude Charters: | Inq |
| Guest Smoke: | Transom steps |
| Crew Smokes: | No |
| Guest Pet: | No |
| Children?: | Yes |
| Min Age: | Water safe |
- Booked
- On Hold
- Available
- Unavailable
Tap/Click on Dates for Status
November 2024
| S | M | T | W | T | F | S |
|
|
|
|||||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
25 | 26 | 27 | 28 | 29 | 30 |
December 2024
| S | M | T | W | T | F | S |
| 1 | 2 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
19 | 20 | 21 |
| 22 | 23 | 24 | 25 | 26 | 27 |
|
|
|
|
|
||||
January 2025
| S | M | T | W | T | F | S |
|
|
|
|
|
|||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
February 2025
| S | M | T | W | T | F | S |
|
|
||||||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
March 2025
| S | M | T | W | T | F | S |
|
|
||||||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|||||
April 2025
| S | M | T | W | T | F | S |
|
|
|
|
|
|
||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|||
May 2025
| S | M | T | W | T | F | S |
|
|
|
|
||||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
June 2025
| S | M | T | W | T | F | S |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|||||
July 2025
| S | M | T | W | T | F | S |
|
|
|
|
|
|
||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
||
August 2025
| S | M | T | W | T | F | S |
|
|
|
|||||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
||||||
September 2025
| S | M | T | W | T | F | S |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
||||
October 2025
| S | M | T | W | T | F | S |
|
|
|
|
|
|||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Click on Images to Enlarge
Click to Enlarge
Crew Profile
MEET YOUR CREW
CAPTAIN: Gino Barale
CHEF/FIRST MATE: Nikita Du Preez
Gino grew up in the bush, travelling across Southern Africa with his parents. Any chance they got they were out camping in remote locations, which is where his great sense of adventure came about. Gino was introduced to sailing through his father, which is where he began to compete in multiple races, working his way up from crew to skippering his own boat.
After 3 years of racing keelboats, Gino found himself in the middle of the Atlantic Ocean enroute to Rio De Janeiro competing in the Cape 2 Rio Ocean race. This ended up being a 3-month journey, sailing from island to island in Brazil once they got there before starting the passage back home to Cape Town, South Africa.
Nikita found her love for cooking at a young age in the kitchen with her dad where he taught her all the tips and tricks to cooking a delicious meal. With time, this slowly ended up becoming weekly competitions in the house in who created the better dish.
Nikita decided from the get-go she would not be spending her life in an office but rather exploring the world. After discovering the beauty of sailing and life on the water, Nikita quickly booked her course to become a stewardess and culinary courses to increase her culinary skills, which led her to working as a sole chef/stew in Cape Town, South Africa on a superyacht. This is where both her passion for the sea and cooking aligned and she knew her career choice was right.
Gino and Nikita, being friends since high school and having created endless adventures, memories, and stories together, decided to join forces and run sailing charters out of Cape Town. Realizing how well they work together they made their way to the Virgin Islands for another adventure together.
Click to Enlarge
Sample Menu
NIKITA’S SAMPLE MENU
BREAKFAST
Eggs Florentine
Classic eggs Florentine with sautéed spinach and mushrooms, a soft poached egg, layered on fresh English muffins topped with boat made hollandaise sauce and served with streaky bacon.
Sweetcorn Fritters
Sweetcorn fritters served with a fried egg, crispy streaky bacon and topped with sweet chili sauce.
French Toast
Classic French toast served with your choice of assorted berries, crispy bacon, fried egg, maple syrup or chocolate sauce.
Avocado and Salmon
Smashed avocado on cream cheese spread sourdough toast topped with smoked salmon and sweet red peppers.
Frittata
Spinach, feta and sun dried tomato frittata served with grilled beef sausages and crispy hashbrowns.
LUNCH
Sweet and Sour Chicken Wings
Sticky sweet and sour chicken wings served alongside sweet potato fries and a fresh broccoli salad.
Roasted Beef Meatballs
Fresh pita bread served alongside roasted beef meatballs, roasted sweet peppers, fluffy couscous and a Greek salad.
Pulled Pork Sliders
BBQ pulled pork sliders served with cabbage coleslaw and crispy potato fries.
Sushi
Fresh salmon, shrimp and tuna maki rolls, California rolls, nigiri, hand rolls and salmon roses served with a tuna pasta salad.
Teriyaki Salmon Steak
Pan fried teriyaki salmon steak on a bed of crafted white rice with a strip of nori topped with cinnamon roasted carrots. Served alongside a roasted cauliflower salad.
APPETIZERS
Spicy crispy shrimp cocktail served in avocado bowls.
Oven baked meatballs in a tomato napolitana sauce.
Garlic butter sauced mussel pot served with slices of fresh ciabatta.
Large black mushrooms coated in garlic topped with creamed spinach and melted mozzarella cheese.
DINNER
Pork Tenderloin
Honey mustard pork tenderloin served on potato purée with buttered parmesan green beans and cinnamon roasted butternut.
Beef Lasagna
A rich and creamy pasta dish layered with onions, garlic and ground beef and lathered in a succulent sauce, topped with mozzarella. Accompanied by a caesar sald and roasted mixed vegetables.
BBQ Grill (Braai)
Marinated grilled steak, pork sausage links/lamp chops, roasted vegetables and garlic bread.
Shrimp Pasta
Creamy lemon garlic pasta with shrimp, calamari and mussels served with a Greek salad.
DESSERT
A Slice of "Death by chocolate" with fresh whipped cream and berries.
Divine lemon cream pots served with whipped cream and chocolate curls.
Creamy homemade Tiramisu.
Freshly made pavlova served with whipped cream, fresh berries and a drizzled a berry coulis.
Classic chewy chocolate brownies served with boat-made creamy vanilla ice cream.
STANDARD SHIPS BAR
Soft drinks, sodas, water, beers and well drinks, cocktails are available for your enjoyment.
Spirits
Vodka brands: Tito’s, Stoli, Smirnoff
Whiskey brands: Johnny Walker, Dewars, Jack Daniels
Tequila brands: Souza, Milagro
Rum brand: Cruzan
Gin brands: Gordans, Tanqueray
Assortment of liqueurs.
Red and White Wines
Pino Grigio, Sauvignon Blanc, Chardonnay, Cabernet Sauvignon, Red Blend, Pinot Noir, Proseco
Beer
Bud, Coors, Corona, Miller, Caribe, Presidente
Please let your broker know your preferred brand.
If you require premium wines or spirits of your choice, please notify your broker and we will be happy to source it for you and have them onboard when you arrive.
These would be at an additional cost to you.
Rates
| SEASON: | 2 Guests | 4 Guests | 6 Guests |
|---|---|---|---|
| Winter 2024 to 2025 | $20,000 | $20,700 | $22,000 |
| Summer 2025 | $20,000 | $20,700 | $22,000 |
| Winter 2025 to 2026 | $22,000 | $22,700 | $24,000 |
| Summer 2026 | $22,000 | $22,700 | $24,000 |
Turn Around: 48hrs preferred / 24hrs inquir
Preferred Pickup: Yacht haven Grande STT, USVI
Other Pickup: Red Hook, STT
Price Details:
BVI:Yacht is able to charter in the BVI
ST. Thomas pick-up and drop-off.
2026 SEASON:
For all bookings for the 2025/26 season, please increase listed rates by 10% before quoting to your client.
CRUISING FEES:
Charter rate includes BVI Cruising Fees.
MINIMUM NIGHTS: 4
LESS THAN 7 NIGHT CHARTER RATES: 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.
SLEEP ABOARD:1/2 the daily rate. Dinner ashore at client's expense. Includes; boarding after 4pm, welcome cocktail and breakfast the
next morning and early start.
TURN AROUNDS: 48-hour turns are standard
HALF-BOARD OPTION: $150 discount per person
Includes; 7 breakfasts, 4 lunches & 3 dinners, all other meals to be eaten ashore at client's expense.
LOCAL FARE OPTION: $75 discount per person
Includes; 7 breakfasts, 5 lunches & 6 dinners, all other meals to be eaten ashore at client's expense.
HOLIDAY RATES:
XMAS: Flat rate $24,500. Must end no later than Dec 27th.
NEW YEARS: Flat rate $26,500. Must begin no sooner than Dec 28th.
CHILDREN'S DISCOUNT:
$200 discount per child under aged 12 up to a max of 3 children.
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.