Ascension | All-Inclusive BVI Catamaran Charter

About This 2018 Lagoon 620 Sailing Catamaran

What’s Aboard

Worth Knowing

• 5-night minimum charter (shorter charters considered on inquiry)
• 24-hour turnaround between charters
• Sleep-aboard the night before charter start is available for half the daily rate, including boarding after 4pm, a welcome cocktail and canapes, and a light breakfast the next morning; that evening’s dinner is ashore at guests’ expense
• Christmas and New Year’s charters require a 7-night minimum and are priced flat regardless of guest count
• Non-certified guests can arrange a discover scuba course through Sail Caribbean Divers at additional cost; extra dive gear/tanks beyond what’s onboard (3 tanks, 4 BCDs, 3 regulators) can also be rented for a fee

Discounts

• Half-Board Meal Plan: $150 per person discount off the charter rate — includes 7 breakfasts, 4 lunches & 3 dinners (client takes 3 lunches & 4 dinners ashore aboard
• Local Fare Meal Plan: $75 per person discount off the charter rate — includes 7 breakfasts, 5 lunches & 6 dinners (client takes 2 lunches & 1 dinner ashore aboard

Both meal plans are alternatives to the standard full-board inclusive rate – choosing one lowers the charter fee slightly in exchange for guests covering a few meals ashore themselves.

Meet the Crew

Captain Diego Martin Duverges has spent more than twenty years on the water, running sail and motor yachts up to 90 feet through the Bahamas, St Maarten, Los Roques, Ibiza and Sardinia. He holds an RYA Yachtmaster Offshore and an STCW Master of Yachts to 200GT, instructs windsurfing, kitesurfing and wing foiling, and speaks six languages. Chef Eden Cordova cooks from a Mexican background, and First Mate Laura Busch runs the deck and interior, so guests from almost anywhere will find someone aboard who speaks their language.

Diego Martin Duverges

Captain

Nationality: Argentinian
Languages: Spanish, English, German, Italian, French & Portuguese

Eden Cordova

Chef

Nationality: Mexico
Languages: English, Spanish

Laura Busch

First Mate / Deckhand

Nationality: Argentina
Languages: Spanish, German, Italian, English.

Sample Menu

A week in Chef Eden Cordova’s galley

Eden Cordova, Chef aboard Ascension

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Breakfast

Tea, coffee and fresh juices every morning, with seasonal fruit, granola, yogurt and honey · toasted bread with butter, jam and an assortment of cheeses · hotcakes with maple syrup and crispy bacon · eggs however you like them, scrambled, fried, boiled or poached

Lunch

Lighter plates through the middle of the day: fish tacos with chipotle mayo and crisp lettuce in handmade tortillas · fish ceviche in a green sauce of cilantro, garlic, cucumber and celery finished with parsley oil · caprese · Greek salad · Caesar · a simple green salad · and the crowd-pleasers when you want them, pizzas, homemade burgers, mac and cheese and golden fries

Dinner

Starters first: a trio of salsas, mild to spicy, with crisp tortilla chips and guacamole · tuna tartare · a cheese board with crudités, olive tapenade, hummus and baby tomatoes · shrimp ceviche with lime, tomato, onion, cilantro and avocado on crisp tostadas · an Italian bruschetta trio, tomato and basil, goat cheese and roasted red pepper, smoked salmon and dill · hummus with pita. Soups: pumpkin squash with cardamom · asparagus cream with goat cheese and crispy bacon. Mains: mahi-mahi on cauliflower purée with baby vegetables · grilled ribeye with mashed potato, parmesan crisp and sautéed vegetables · mushroom risotto · barbecue ribs with coleslaw and smashed potatoes · chicken curry in a creamy sauce with saffron rice and naan · grilled steak with chimichurri, roast potatoes and mixed greens

Dessert

Italian tiramisu · homemade ice cream · cheesecake · key lime pie

A taste of what Chef Eden Cordova cooks, not a fixed menu — and some of the best nights aboard are the ones where dinner is a surprise.Read the full menu

Guest Reviews