VIRGIN ISLANDS CHARTER YACHTS:
1-800-596-0594
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TRU NORTH
| Length: | 67 ft |
|---|---|
| Builder: | Fountaine Pajot |
| Year Built: | 2021 |
| Max Guests: | 8 |
| Cabins: | 4 |
| # Crew: | 3 |
| Max Speed: | 10 kts |
| Cruising: | 9 kts |
| Beam: | 32.28 ft |
| Draft: | 5.58 ft |
| Base Port: | BVI |
| Imagine for a moment you are seeking a Tru getaway that is easy, leaves you feeling refreshed, and creates memories you’ll be eager to share and relive. Tru North is here to help you plan and experience yacht life aboard our Fountaine Pajot Alegria 67 - a top-of-the-line luxury cruising cat, built and launched in 2021. She is truly the ultimate in cruising comfort. With Tru North, we believe details matter. We are here to curate the perfect itinerary with you, including yacht and island experiences, meals, and more so that you and your guests can be as active or relaxed as you wish during your stay. For those looking to take in the magnificent waters, Tru North offers an array of water toys for all ages whether you are keen to catch a prized fish, slow down with a paddle, or speed up with our state of the art eFoil carbon surfboards. If you are looking to explore the incredible underwater life, our fully certified Dive Master crew members will lead you to sights unseen after equipping you with our own dive compressor - a unique feature of Tru North that allows for daily dives. If relaxation and comfort is what you are after, Tru North features several lounge areas for you to sit or fully stretch out and rest or converse while taking in the amazing views of the surrounding scenery slowly drifting by. The sizable bimini provides a large area of escape from the sun for those who want some shade, and if you need to download a book or podcast to indulge with, our charging pods and Starlink internet keeps you connected. Tru North believes in providing the highest level of hospitality for you and your guests. Our open galley is equipped with state-of-the-art appliances where you can get your morning Nespresso, afternoon captain cocktail, and enjoy our freshly prepared meals designed with you in mind. Our air-conditioned suites with walk-in showers, 600-thread count sheets, bathrobes, Turkish towels, and eco-friendly bath products will leave you feeling refreshed every day. And when you’re ready to dine on-shore we are here to guide you to unique local spots while helping you look your best with beautiful in room lighting, hair dryers, and an onboard iron to smooth away wrinkles from your travels. Our three seasoned crew members - Walmar, Tamika and Hein, are your official guides and cannot wait to bring your yachting vacation dreams to life. They look forward to welcoming you aboard Tru North for your Tru getaway. |
Click on Image to Enlarge
Accomodations:
| The yacht is equipped 3 queen cabins and 1 king cabin. All with bathrooms ensuite | |
| Kings: | 1 |
|---|---|
| Queens: | 3 |
Charter Yacht TRU NORTH : 2021 67 ft Fountaine Pajot Catamaran
Scuba Diving
| Scuba: | Onboard |
|---|---|
| License Info: | Master |
| Compressor: | Not Onboard |
| Dive Tanks: | 20 |
| BCs: | 10 |
| Regs: | 10 |
| Divers: | 8 |
| Dives: | 3 |
| Dive Info: | |
| Yacht offers onboard diving. Max 3 dives included, per certified diver, per 7 nights charter Additional dives are $50 per certified diver Wetsuits, if desired, need to be rented. | |
Water Toys
| Dinghy: | 14' Highfield Center Console |
|---|---|
| Dinghy HP: | 60HP |
| Dinghy Pax: | 10 |
| Adult Skis: | Yes |
| Knee Board: | Yes |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| WakeBoard: | Yes |
| PaddleBoard: | 2 |
| Float Mats: | Yes |
| Swim Platform: | Yes |
| Boarding Ladder: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | 2 Trolling, 2 Spinning |
| # Fish Rods: | 4 |
| Other Toys: | |
| Kneeboard Adult Water Skis Tubing Wakeboard Floating Mats Boarding Ladder Beach Games SU Paddle Boards Fishing Gear Onboard Scuba Diving Water Scooters 1 eFoil Carbon Surf Boards | |
Entertainment
| Internet: | Onboard WIFI |
|---|---|
| BBQ: | Yes |
| VCR DVD: | Yes |
| Salon Stereo: | Yes |
| Num CDs: | Music |
| CamCorder: | Yes |
| Board Games: | Yes |
| Num Books: | Yes |
| iPod: | Yes |
Amenities | |
| Voltages: | 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: | None |
- Booked
- On Hold
- Available
- Unavailable
Tap/Click on Dates for Status
October 2025
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Crew Profile
CAPTAIN: RYAN HAYES - 200T License
CHEF: SARAH HENDERSON - Culinary Trained
DECK STEW: HEIN VAN EEDEN - Dive Master
Meet Captain Ryan, a seasoned mariner (RYA Yachtmaster Offshore) , born and raised in Southern Africa, where his love for the ocean was nurtured from a young age. Growing up, he spent his mornings catching lobster and riding the waves as a surfer and kitesurfer before heading to school. After completing his Yachtmaster Ocean certification, he set sail on an epic journey through the Indian Ocean, exploring the vibrant coastlines of Madagascar, Mozambique, Seychelles, and Mauritius. He then established himself as a respected charter captain in the Mediterranean, sharing his expertise and stories with guests from around the world.
In 2021, Captain Ryan made the Virgin Islands his new home, drawn by the crystal-clear waters and warm Caribbean hospitality. With over 100 charters under his belt, spanning an impressive 40,000+ miles sailed, he's now eager to share his passion for the ocean with you on Tru North ensuring an unforgettable adventure that exceeds your expectations.
Sarah’s culinary journey began during her university years while completing a degree in Business Marketing. What started as a creative outlet soon evolved into a deep passion for cooking, inspiring her to pursue formal training at a renowned culinary school in Cape Town upon graduation. Combining her love for food, travel, and the natural world, Sarah found her calling as a yacht chef — an environment that perfectly merges her appreciation for the ocean with her dedication to crafting memorable dining experiences. After living in Italy and honing her skills in Mediterranean cuisine, she joined a flotilla company where her talent and professionalism quickly earned her a promotion to lead chef within her first year. Over the past six years at sea, Sarah has continued to refine her expertise in creating vibrant, seasonally inspired menus that highlight sustainable and locally sourced ingredients. With a keen eye for detail and presentation, Sarah takes pride in designing beautifully plated dishes that reflect both her creativity and her respect for quality produce. She effortlessly adapts to guests’ preferences and dietary requirements, ensuring every meal contributes to a truly bespoke and unforgettable onboard experience.
Rounding out their seasoned crew is Hein, an experienced sailor, Dive Master, and renowned mixologist from Langebaan, South Africa. As your deckhand and steward, Hein will not only ensure you always have a delicious and unique cocktail to sip on while enjoying the beautiful scenery but will also create countless ocean adventures that will become lifetime memories for you and your family whether that be learning to freedive, spearfish, or surf on our new eFoil carbon boards.
This fun and enthusiastic, yet professional crew are super excited to welcome you onboard Tru North.
Click to Enlarge
Sample Menu
CHEF SARAH’S SIGNATURE MENU
Breakfast
All breakfasts include a selection of seasonal fruit and our signature house-made granola with creamy yogurt.
Eggs Benedict
Poached island-fresh eggs atop toasted English muffins, finished with a light hollandaise foam and microgreen salad.
Beetroot-Cured Smoked Salmon
House-cured salmon with whipped herbed goat’s cheese on crusty rye sourdough — a colorful, tangy start to the morning.
Smashed Avocado Croissant
Flaky butter croissant layered with truffled arugula, creamy smashed avocado, poached egg, and shaved aged Parmesan.
Brioche French Toast
Golden brioche with Biscoff cream, whipped vanilla mascarpone, fresh island berries, and hazelnut crumble.
Crispy Bacon Bagel
Warm bagel filled with silky scrambled eggs, crisp bacon, peppery arugula, and a touch of house-made chili crisp.
Sourdough Toast
Grilled sourdough topped with wilted spinach, sautéed mushrooms, poached eggs, and fresh basil pesto.
Kimchi & Gruyère Omelette
A bold twist on the classic — spicy kimchi folded into a fluffy omelette with melted Gruyère, served with toasted house rye and microgreens.
Lunch
Wahoo à la Plancha
Seared wahoo with lemon–caper salsa verde, paired with an heirloom tomato, cucumber, and fennel salad, and roasted red pepper–basil farro.
Modern Caesar Salad
Yogurt-marinated grilled chicken over crisp romaine with toasted walnuts, brioche breadcrumbs, and house-blended Caesar dressing.
Cold Soba Noodle Salad
Chilled soba noodles with miso-glazed salmon, yuzu–soy vinaigrette, cilantro, and crispy shallots — bright, fresh, and full of umami.
Black Garlic & Truffle Beef Burger
Grilled prime beef layered with brie, truffle essence, crispy shallots, arugula, and rich port–bacon jam on a brioche bun.
Snapper Ceviche Taco
Fresh-caught snapper marinated in passionfruit leche de tigre, served in soft tortillas with crisp plantain and citrus notes.
Butter-Poached Lobster Roll
Sweet lobster bathed in herb butter, served in a toasted brioche roll with white slaw, apple gel, and shoestring fries.
Almond-Crusted Salmon
Seared almond-crusted salmon with herbed couscous, pea–mint purée, and a light shaved fennel salad.
Appetisers / Starters
Tuna Crudo
Sashimi-grade tuna in watermelon aguachile with pickled radish and cilantro oil — a refreshing burst of flavor.
Heirloom Tomato & Burrata Salad
Creamy burrata and marinated heirloom tomatoes drizzled with basil oil — simple, fresh, and timeless.
Charred Prawns
Juicy prawns seared in smoked prawn butter — sweet, smoky, and delicately rich.
Kimchi Fritters
Crisp golden fritters with spicy kimchi and scallion, served with spring onion mayo.
Kingfish Ceviche
Citrus-cured kingfish with spicy ume, coconut, and a whisper of chili — bright, tropical, and bold.
Ragù Arancini
Crispy risotto balls filled with slow-cooked ragù, served over nduja-spiked tomato sauce and finished with chive oil.
Sesame Prawn Toast
Crisp sesame toast topped with prawn mousse, served with tom yum mayo and kaffir lime zest.
Dinner
Filet Mignon
Perfectly grilled tenderloin with truffle pomme dauphine, king oyster mushrooms, garden peas, port wine jus, and a drizzle of cilantro oil.
Miso-Marinated Black Cod
Silky black cod in a miso glaze, paired with sesame bok choy, shiitake dumpling, yuzu beurre blanc, and airy yuzu foam.
Fresh Pasta of the Week
Handmade daily and inspired by regional Italian traditions — crafted with seasonal ingredients and local inspiration.
Crispy-Skin Chilean Sea Bass
Pan-seared sea bass with coconut–lime velouté, charred corn, and fragrant chive oil — rich yet refreshingly balanced.
Crispy Chicken Supreme
Crisp-skinned chicken breast in a tarragon–sherry jus, with braised leeks, layered potato pavé, and hazelnut haricots verts.
Champagne Risotto
Luxurious risotto infused with Champagne and butter-poached lobster, finished with leek ash and citrus foam.
Pistachio-Crusted Lamb Chops
Grilled lamb chops encrusted in pistachio with cherry–port reduction, cauliflower purée, herb salad, and crispy carrot chips.
Desserts
Coconut Panna Cotta
Silky coconut cream panna cotta with Champagne–passionfruit purée, toasted coconut, and a delicate meringue shard.
Chocolate–Hazelnut Tart
Velvety chocolate tart with hazelnut praline, salted caramel ice cream, and caramel popcorn crunch.
Tonka Bean Cheesecake
Fragrant tonka bean cheesecake with mango gel, graham crumble, and passionfruit ice cream.
Banana Mousse
Fluffy banana mousse with rum caramel, brûléed banana, pavlova shards, and wafer crumble.
Pear & Ginger Cake
Warm spiced cake with poached pear, rosemary caramel, and pine nut butter.
Green Apple & Pear Crumble
Tart green apple and pear with a golden oat topping, served with refreshing basil sorbet.
Mango & Cardamom Crème Brûlée
Silky custard infused with cardamom and tropical mango, topped with caramelized sugar.
Rates
| SEASON: | 2 Guests | 4 Guests | 6 Guests | 8 Guests |
|---|---|---|---|---|
| Winter 2025 to 2026 | $53,000 | $54,000 | $55,000 | $56,000 |
| Summer 2026 | $53,000 | $54,000 | $55,000 | $56,000 |
| Winter 2026 to 2027 | $53,000 | $54,000 | $55,000 | $56,000 |
| Summer 2027 | $53,000 | $54,000 | $55,000 | $56,000 |
Turn Around: 48hrs
Preferred Pickup: Virgin Gorda Yacht Harbor, BVI
Other Pickup: Trellis Bay, BVI
Price Details:
CRUISING FEES:
Rates include 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 $60,000. Must end no later than Dec 27th.
NEW YEARS: Flat rate $63,000. Must begin no sooner than Dec 29th.
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.