Length: | 65 ft |
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Builder: | Moon Yacht |
Year Built: | 2023 |
Max Guests: | 10 |
Cabins: | 5 |
# Crew: | 3 |
Beam: | 32 ft |
Draft: | 5.5 ft |
Base Port: | USVI / BVI / SXM |
5 queen cabins, 2 of which are larger VIP cabins, and includes a jacuzzi on the flybridge | |
Queens: | 5 |
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Scuba: | Yacht offers Rendezvous Diving only |
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Compressor: | Not Onboard |
Dinghy: | 14' |
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Dinghy HP: | 60 |
Dinghy Pax: | 8 |
Snorkel Gear: | 10 |
Tube: | Yes |
WakeBoard: | Yes |
PaddleBoard: | 2 |
Float Mats: | Yes |
Swim Platform: | Aft - Haydraulic Platform |
Boarding Ladder: | Aft |
DeepSea Fishing: | Yes |
Fishing Gear: | Yes |
# Fish Rods: | 2 |
Other Toys: | |
Waydoo Flyer One eFoil Seabob Bote Hangout Half Moon Dock Bote SUP's Heated Jacuzzi on flybridge - does not operate while underway. |
Internet: | Onboard WIFI |
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Jacuzzi: | Yes |
BBQ: | Yes |
VCR DVD: | Yes |
Salon Stereo: | Yes |
Amenities | |
Voltages: | 220 |
AC: | Full |
AC Night: | Yes |
AC Surcharge: | no |
Special Diets: | Inq |
Kosher Diets: | Inq |
Nude Charters: | Inq |
Crew Smokes: | No |
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Meet Captain Reinhardt Conradie
Captain Reinhardt Conradie, a South African national, is a seasoned professional in the yachting industry with a wealth of experience across luxury vessels and charter operations. Since starting his maritime journey in 2018, Reinhardt has accumulated over three years of experience in the Mediterranean and is currently in his fourth season in the Caribbean, mastering diverse cruising grounds and guest preferences. Reinhardt began his career as a tender driver and deckhand aboard prestigious mega yachts such as M/Y SS Delphine (259 ft) and M/Y Zeus (245 ft), where he developed expertise in guest transfers, vessel maintenance, and the art of professional hospitality.
Progressing to roles as Chase Boat Captain and Senior Deckhand on vessels like M/Y Pelorus (377 ft) and M/Y Luna (377 ft), he refined his skills in guest liaison, water sports facilitation, and leading deck teams of up to 14 members. Since 2022, Reinhardt has served as a Term Charter Captain with IYC, commanding catamarans such as S/V Sea Dragon, S/V Bavarian Bliss, and S/V Southern Queen. In this role, he oversees all aspects of charter operations, from passage planning and vessel safety to hosting snorkeling adventures, mixing cocktails, and delivering unforgettable Caribbean escapes. Certified as an IYT Master of Yachts 200GT (Commercially Endorsed) and equipped with MCA ratings, PWC certification, and NAUI Open Water Scuba Diver credentials, Captain Reinhardt brings a strong technical foundation to every voyage. Known for his professionalism, dedication, and warm sense of humor, he excels in making guests feel welcomed and cared for, ensuring each charter is a seamless and memorable experience. Whether navigating the open seas or curating extraordinary guest experiences, Captain Reinhardt is committed to delivering unparalleled adventures for every guest aboard.
Meet Chef Janey Bryant
Janey Bryant is a skilled yacht chef known for her passion for fresh, vibrant cuisine that highlights the best of local ingredients. With over seven years in the yachting industry, she brings creativity, precision, and a deep love for food to every charter aboard Moon Shadow. Her expertise in gourmet cuisine is matched by her talent for tailoring menus to each guest’s preferences, ensuring every dining experience is personalized and unforgettable.
A proud South African, Janey has traveled to some of the world’s most stunning destinations, with the British Virgin Islands holding a special place in her heart. Outside the galley, she enjoys diving and photography—pursuits that deepen her connection to the ocean and continually inspire her culinary creations. From fresh seafood feasts to light, flavorful salads, Janey’s dishes reflect her commitment to vibrant, healthy, and sustainable cuisine.
Certified in food safety, first aid, and yacht service, Janey upholds the highest standards of professionalism, safety, and guest care. Her calm demeanor and ability to thrive in dynamic environments make her a valuable asset to the Moon Shadow crew. Above all, Janey’s dedication to creating memorable experiences shines through—whether she’s preparing meals, diving into local cultures, or capturing the beauty of her surroundings through her lens. Her love for both food and travel truly embodies the spirit of adventure on the high seas.
Meet First Mate Mackenzie Butler
Mackenzie Butler hails from Birmingham, England—the furthest point from the ocean in the UK—but that hasn't stopped him from pursuing a lifelong passion for the water, both above and below the surface.
At just 18 years old, Mackenzie became the youngest scuba diving instructor in the UK. Not long after, he left home to turn teaching and guiding into his full-time career. From the Caribbean to Asia, from abandoned mines to deep wrecks, Mackenzie has explored it all – and his love for diving is matched only by his enthusiasm for sharing the wonders of the underwater world with others.
Sailing is another of Mackenzie’s great passions, and he considers it a true privilege to do it in such a stunning setting. A keen sportsman, Mackenzie enjoys connecting with guests over their favorite teams and sports. He’s also an avid traveler who loves immersing himself in new cultures, and he’s always eager to swap stories about the amazing places he and his guests have experienced.
Mackenzie has called the BVI home for over two years now and has completely fallen in love with the islands – from the food and culture to the rich history and quirky local stories. He looks forward to welcoming you aboard and showing you all the best spots very soon!
Chef Christina Merianos Moon Shadow Sample Menu
Breakfast
All breakfast served with fresh fruit platter, yogurt, granola, tropical fruit juices, coffee, fresh
baked goods, etc.
Sourdough Avocado Toast
Thick sliced French sourdough toasted and topped with smashed avocado, soft boiled egg,
pickled red onion, feta cheese, local microgreens, and a drizzle of EVOO and Balsamic
vinegar glaze
Stuffed French Croissants
Fresh baked French croissants stuffed with Serrano Ham, fried egg, thick sliced tomato, white
cheddar slices and chipotle mayo over a bed of arugula salad
New York Bagel Spread
Your choice of New York bagel toasted with a layer of cream cheese, smoked salmon, capers,
red onion, thinly sliced tomato, arugula, capers, and dill
Huevos Rancheros
Fried eggs served over a crispy corn tortilla, layered with seasoned breakfast potatoes, black
beans, chopped crispy bacon, lime crema, then topped with homemade red salsa, local
cilantro, and cotija cheese
Buttermilk Local Banana Pancakes
Fluffy thick pancakes topped with local sliced bananas, freshly whipped French cream,
coconut flakes, French sea salted butter, and warm Canadian maple syrup
Anegada Lobster Benedict
Anegada lobster poached in French butter on a sourdough English muffin topped with a
poached local egg, covered in homemade hollandaise, and sprinkled with Spanish smoked
paprika
Fresh Baked Quiche
A flavorful blend of French cheese and Prosciutto, sautéed shallot, fresh herbs in a creamy
egg filling baked in a buttery, flaky French puff pastry (or your choice of vegetables and
cheeses)
Lunch
Tuna Poke Bowl
Sushi-grade Yellowfin Tuna marinated in soy sauce served over seasoned sushi rice, topped
with seaweed salad, mango, avocado slices, pickled cucumbers, edamame beans, shaved
carrots, scallion, fried rice paper
Fish Tacos
Citrus-marinated and chipotle spiced local Mahi served with warm flour or corn tortillas topped
with black beans, coleslaw, pickled red onion, cotija cheese, mango salsa, lime crema, and
local cilantro
Anegada Lobster BLT
Butter poached local Anegada lobster served on a toasted Brioche bun layered with thick
sliced bacon, tomato, lettuce, white cheddar cheese, and homemade chipotle lime
mayonnaise
Greek Chicken Gyro Bowls
Greek yogurt marinated chicken skewers served over citrus olive oil quinoa, with chopped
tomato, red onion, arugula, feta cheese, freshly made tzatziki sauce served with warm Greek
spiced pita bread
Mediterranean Grouper Salad
Mediterranean spiced pan-seared local Grouper served with local greens, Spanish paprikaspiced
chickpeas, roasted vegetables, crumbled goat cheese topped with homemade triple
citrus vinaigrette
Shrimp Pad Thai
Sautéed shrimp served over rice noodles with scrambled eggs, freshly grated carrots,
cucumber, chopped green onion, crispy bean sprots in a homemade secret Pad Thai sauce
topped with crushed peanut and cilantro
Salmon Niçoise Salad
Baked Faroe Island Salmon paired with a selection of classic French toppings, hard-boiled
eggs, green beans, red onion, tomatoes, black olives, boiled potatoes over mixed greens
topped with a lemon Dijon vinaigrette
Main Course
Steak Night
8 oz New Zealand grilled beef tenderloin topped with bleu cheese and caramelized onion,
served with bacon wrapped roasted asparagus and French mashed potatoes
Local Red Snapper
Carribean spiced local Red Snapper served with sautéed peppers over a bed of pumpkin rice
Anegada Lobster Pasta
Butter poached local Anegada lobster served over pasta in a parmesan lemon butter sauce
Local Seared Ahi Tuna
Sesame encrusted seared local Ahi Tuna topped with pineapple salsa, served with soy-honey
marinated Brussels sprouts and scallion rice
Lamb Chops
Greek-spiced New Zealand grilled lamb chops served with roasted zucchini and lemon roasted
potatoes
Lemon-Caper Local Mahi-Mahi
Local Mahi-Mahi in a lemon-caper butter sauce served with baby carrots over a bed of Greek
orzo pasta
Piri-Piri Chicken
Piri-Piri chili marinated chicken roasted to perfection served with mix vegetables and cilantro
rice
Snacks
Charcuterie Boards
Sundried Tomato Hummus with Warm Toasted Naan and Veggies
Baked Brie in French Puff Pastry with Honey, Fig, Prosciutto
Spanakopita Triangles
Assorted Flatbreads
Tuna Carpaccio
Local Conch Ceviche
Desserts
Greek Yogurt Lemon NY Cheesecake
Mini Pineapple Upside Down Cakes with French Whip
Galaktoboureko (Greek custard phyllo cake)
Warm Chocolate Chip Cookie Dough Stuffed French Croissant
Crème Brûlée with Fresh Berries
Warm Sea-Salted Grenadian Chocolate Brownies
Local Passionfruit Pie Bars with Fresh Whip Cream
SEASON: | 2 Guests | 4 Guests | 6 Guests | 8 Guests | 10 Guests |
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Winter 2024 to 2025 | $55,000 | $57,000 | $59,000 | $61,000 | $63,000 |
Summer 2025 | $55,000 | $57,000 | $59,000 | $61,000 | $63,000 |
Winter 2025 to 2026 | $55,000 | $57,000 | $59,000 | $61,000 | $63,000 |
Summer 2026 | $55,000 | $57,000 | $59,000 | $61,000 | $63,000 |