VIRGIN ISLANDS CHARTER YACHTS:
1-800-596-0594
Click on Image for Gallery
REACH
| Length: | 50 ft |
|---|---|
| Builder: | Leopard |
| Year Built: | 2022 |
| Max Guests: | 6 |
| Cabins: | 3 |
| # Crew: | 2 |
| Beam: | 26.5 ft |
| Draft: | 5.3 ft |
| Base Port: | St. Thomas, USVI |
| 1 master cabin with queen berth, vanity area and en-suite bath, electric toilet and a stall shower. Individual A/C control for guest comfort. 2 x queen cabins each with en-suite bath with electric toilet and stall showers. Both have individual A/C controls for guest comfort. Salon has lounge area, galley, nav station, formal dining area and door opening to front cockpit as well as aft deck. Salon can be opened with beautiful natural breeze and is also fully air conditioned for guests comfort. Top fly-bridge lounge area with 360 degree view, table, sunbed, lounge area with table is ideal for enjoying the Caribbean sunsets. |
Click on Image to Enlarge
Accomodations:
| 1 master cabin with queen berth, vanity area and en-suite bath, electric toilet and a stall shower. Individual A/C control for guest comfort. 2 x queen cabins each with en-suite bath with electric toilet and stall showers. Both have individual A/C controls for guest comfort. Salon has lounge area, galley, nav station, formal dining area and door opening to front cockpit as well as aft deck. Salon can be opened with beautiful natural breeze and is also fully air conditioned for guests comfort. Top fly-bridge lounge area with 360 degree view, table, sunbed, lounge area with table and sun awning. | |
| Queens: | 3 |
|---|---|
Charter Yacht REACH : 2022 50 ft Leopard Catamaran
Scuba Diving
| Scuba: | Yacht offers Rendezvous Diving only |
|---|---|
| Compressor: | Not Onboard |
| 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. Rendezvous diving average/approximate costs with equipment 1 Tank Dive - $100 2 Tank Dive - $140 Night Dive - $150 Discover Scuba Diving - $160 | |
Water Toys
| Dinghy: | 11ft |
|---|---|
| Dinghy HP: | 25hp Two Stroke |
| Dinghy Pax: | 8 pax |
| Knee Board: | Yes |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| PaddleBoard: | Yes |
| Float Mats: | Yes |
| Swim Platform: | Yes |
| Boarding Ladder: | Yes |
| Beach Games: | Yes |
| DeepSea Fishing: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | 2 Trolling rods |
| # Fish Rods: | 2 |
| Other Toys: | |
| Captain is not a certified sailing instructor but is happy to teach guests the basics of sailing. Tube Floating mat 2 Stand-Up Paddle boards Selection of snorkeling gear for all guests 2 Sea scooters 2 Fishing rods, basic lures and tackle Noodles Board Games | |
Entertainment
| Internet: | Onboard WIFI |
|---|---|
| BBQ: | Yes |
| VCR DVD: | Yes |
| Salon Stereo: | Yes |
| Num CDs: | Yes |
| Board Games: | Yes |
| Num Books: | Yes |
| iPod: | Yes |
Amenities | |
| Voltages: | 110/220 V |
| AC: | Full |
| AC Night: | Yes |
| Hair Dryer: | Yes |
| Special Diets: | Yes |
| Kosher Diets: | Inq |
| Nude Charters: | Inq |
| Guest Smoke: | Yes, on sugar scoops only |
| 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
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December 2024
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February 2025
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June 2025
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September 2025
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October 2025
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Click on Images to Enlarge
Click to Enlarge
Crew Profile
MEET THE CREW:
Captain: James Minkley
Chef/First Mate: Sarah Henderson
Born in Cape Town, South Africa, James grew up at the beach, surrounded by nature and the ocean. With these surroundings how could he not fall in love with everything to do with the ocean - sailing, surfing and so many other water activities.
Following his studies and degree in multimedia and marketing, he decided to further his sailing skills and has been working on the ocean ever since.
In 2022, after concluding a crew position on a 40m sailing yacht James decided to switch to a more "hands on" sailing position and accepted a captains role on smaller charter yachts which took him to Croatia and French Polynesia.
James is a fun-loving, warm hearted and adventurous person who is not afraid to try something new and create wonderful once in a lifetime memories for all who charter on REACH.
Sarah grew up in Cape Town and quickly fell in love with baking and cooking with her mom - driven as an escape from her wild brothers :). She too grew up surrounded by nature, the beach and forests and has always felt most calm when in nature.
Sarah studied a business marketing degree and during her time at college she really ignited a passion for cooking. She found herself spending most of her free time curating exciting recipes for lunches and dinners and knew she wanted to persue the culinary arts and enrolled at a culinary school in Cape Town. Combining her love for nature and cooking, being a chef on a yacht seemed like the perfect next adventure for her. She joined a yacht in Italy for 6 months and progressed to working for a charter company in the Mediterranean for 3 years where she excelled. In her free time, she loves scuba diving, snorkeling, yoga and pilates and looking after young children.
Sarah loves creating menus and meals with seasonal, sustainable and fresh produce taking pride in plating beautifully curated dishes and spreads and will easily adapt to any preferences or specific needs of her guests to ensure they have a unique and special experience and vacation.
James and Sarah can't wait to meet you and guide you on the Vacation of Lifetime!
Click to Enlarge
Sample Menu
SARAH'S SAMPLE MENU
BREAKFAST
“Each breakfast is served with a seasonal fruit platter and yoghurt/granola parfaits”
Eggs Benedict with hollandaise foam served on a homemade English muffin
Avocado toast on crusty sourdough bread with beetroot hummus, blistered cherry tomatoes and boiled eggs
Potato latkes with smoked salmon, whipped feta cream cheese, asparagus and pickled red onion (optional poached egg)
French toast stack served with fresh berries, maple syrup and coconut yoghurt
Turkish eggs served with homemade chilli crisp and crusty sourdough bread
‘Build your own’ bagel board spread served with a selection of smoked salmon, cured meats, cream cheese, avocado, cucumber, tomatoes, capers, red onion, boiled eggs and other seasonal vegetables
Fresh açai smoothie bowls served with fried eggs, fresh croissants, caprese and avocado salad
LUNCH
Fresh tuna poke stack with edamame and mint oil served with spring rolls
Marinated steak on the BBQ with homemade chimichurri, served with Caesar salad, homemade skinny fries and aioli
Crispy fish tacos with avocado and cilantro cream, picked red cabbage and mango salsa
Shrimp with pearl couscous salad, fried leeks, pine nuts, garlic aioli, toasted breadcrumbs and lobster broth
Buttermilk cornflake fried hot honey chicken sandwiches with sriracha mayo, pickles and shredded cabbage
Slow roasted cumin lamb shoulder with fresh mint, labneh and pomegranates served with blistered tomatoes on herbed yoghurt, hazelnut green bean salad and pita breads
Greek spread with lamb koftas on pumpkin hummus, fresh Greek salad, hot honey fried halloumi, tzatziki and fresh homemade flatbreads/focaccia
APPETISERS
Crispy Korean fried chicken bao buns with sriracha aioli
Italian toast with whipped herb and garlic feta, prosciutto, sun-dried tomato mayo, balsamic pearls, tomatoes and parmesan
Fresh ceviche on wonton crisps with avocado creme and jalapeños
Bacon and cheese croquettes served on a homemade roasted red pepper sauce and aioli
Mini tuna tartare tacos with crunchy Asian cucumber, avocado and aioli
Herbed goat cheese, fig, prosciutto and honey galette
Charcuterie board served with selected speciality cured meats and cheese with homemade hummus and fresh vegetables
DINNER
Beef ragu lasagne with béchamel, egg yolk, parmesan and herb oil OR Homemade spinach and ricotta ravioli served on slow cooked beef ragu served with an orange zest burrata and thin crispy sourdough bread
Lobster and truffle macaroni and cheese with homemade sourdough breadcrumbs
Homemade seafood linguine with a prawn bisque
Braised beef short ribs served on potato puree with roasted carrots and broccoli
Pan fried sea bass with parsnip puree, seared scallops, bacon, fried parsnip chips and burnt butter sauce
Chicken breast served with a mushroom bisque, sautéed mushrooms, black garlic aioli, herb cream and fondant potatoes
Pesto orzo with crispy pan seared salmon and lemon zest
DESSERTS
White chocolate creme brûlée with fresh berries and coral
Lemon meringue tart with burnt meringue, lemon gel and fresh strawberries
Panna cotta served with a sesame maple crisp
Italian tiramisu with chocolate shavings
Burnt Basque cheesecake with pistachio and fresh raspberries
Chocolate hazelnut brownie served with homemade vanilla bean ice cream
Summer Eton mess with meringue, fresh berries and passionfruit
STANDARD SHIP’S BAR
Non-alcoholic
Coke, Diet Coke, Sprite, Ginger Ale, La Croix, Club Soda, Tonic Water, Assorted Juices
Spirits
Vodka: Tito’s, Smirnoff
Gin: Bombay Sapphire, Tanqueray
Rum: Cruzan, Bacardi
Tequila: Milagro, Herradura
Whiskey: Dewar’s, Jameson
Bourbon: Maker’s Mark, Bulleit
Assorted Liqueurs
Wine
Red: Cabernet Sauvignon, Malbec, Pinot Noir
White: Chardonnay, Sauvignon Blanc, Pinot Grigio
Rosé, Prosecco
Beer
Corona, Carib, Landshark, Miller Lite, Coors Light
Please let your broker know your preferred brands.
If you wish to have premium wines and/or spirits of your choice, please notify your broker. Your crew will be happy to source these for you and have them on board when you arrive. These would be at an additional cost to you.
Rates
| SEASON: | 2 Guests | 4 Guests | 6 Guests |
|---|---|---|---|
| Winter 2024 to 2025 | $25,000 | $26,000 | $27,000 |
| Summer 2025 | $25,000 | $26,000 | $27,000 |
| Winter 2025 to 2026 | $26,000 | $27,000 | $28,000 |
| Summer 2026 | $26,000 | $27,000 | $28,000 |
Turn Around: 48hrs
Preferred Pickup: YHG, St. Thomas, USVI
Other Pickup: Red Hook, STT - West End, BVI
Price Details:
2026 SEASON:
For all bookings for the 2025/26 season, please increase listed rates by 10% before quoting to your client.
CRUISING FEES:
BVI Cruising Fees are included in the rate.
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 $29,000. Must end no later than Dec 27th.
NEW YEARS: Flat rate $31,000. 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.