Avanti | All-Inclusive BVI Catamaran Charter
A 2005 Privilege 74.5 sailing catamaran in the British Virgin Islands — four ensuite cabins for up to eight guests, fully crewed and all-inclusive.
Cabins: 4 · Length: 75 feet
Preferred pick-up: St Martin · Flag: JAMAICA
Rate: From $45,900/week (2 guests)
Preferred pick-up: St Martin · Flag: JAMAICA
Rate: From $45,900/week (2 guests)
About This 2005 Privilege 74.5
Avanti is a 2005 Privilege 74.5 with four ensuite cabins for up to eight guests. This 75-foot sailing catamaran pairs full air conditioning around the clock, an onboard water maker and generator power with a full watersports lineup and attentive, all-inclusive crewed service across the British Virgin Islands.
What’s Aboard
Full-board dining plan — 7 breakfasts, 7 lunches, and 7 dinners onboard, prepared by the yacht’s chef (standard in the charter rate)Full air conditioning, including overnight ACOnboard water makerGenerator powerWater toys and sports gear (dinghy, fishing gear, floating mats, sea scooters, snorkel gear, stand-up paddle boards, tube, and more)
Worth Knowing
- Four ensuite cabins — up to eight guests
- Full air conditioning including overnight AC, an onboard water maker and generator power
- Minimum charter length is 5 nights
- For 6-night charters, divide the weekly rate by 7 and multiply by 6; for 5 nights or fewer, divide by 6 and multiply by the number of nights
- Holiday weeks (Christmas & New Year’s) are full-board only, 7 nights
- Preferred pick-up and drop-off is St Martin
- Full lineup of water toys and snorkel gear
Discounts
- Half-Board Meal Plan: $150 per person discount off the charter rate — includes 7 breakfasts, 4 lunches, and 3 dinners (remaining meals ashore at guest expense aboard; remaining meals ashore at guest expense)
- Local Fare Meal Plan: $75 per person discount off the charter rate — includes 7 breakfasts, 5 lunches, and 6 dinners (remaining meals ashore at guest expense aboard; remaining meals ashore at guest expense)
Discounts are per-person deductions from the standard full-board weekly rate for guests who choose to dine ashore for some meals, based on a 7-night charter.
Meet the Crew
Avanti sails with a professional crew of four: Captain Mark, Chef Stephen, Deck Marisa and Stew Julia.
Mark
Captain
Stephen
Chef
Marisa
Deck
Julia
Stew
Sample Menu
A week in Chef Stephen’s galley
Stephen, Chef aboard Avanti
1 / 10Breakfast
All Breakfast are accompanied with fresh fruits, french pastries, and eggs to order · Avocado toast : Homemade Multigrain Bread | Avocado | Fried Egg | Arugula salad · Truffle Benedict Eggs : English Muffin | Poached Eggs | Truffle Hollandese Sauce · Full American Breakfast : Sausages | Bacon | Scrambled Egg | Smoked Salmon · Snickers Overnight Oats : Chias seeds | Oats | Salted Butter Caramel | Chocolate | Roasted Peanuts · Breakfast Sandwich : Multigrain Sliced Bread | Cheddar Cheese Slice | Bacon | Egg | Salad | Tomato
Lunch
Caribbean Salad : Mixed Greens | Cherry tomatoes | Mango | Avocado | Croutons | Roasted Lobster · Tail | Chicken Strips | Honey Dressing · Lemon Chicken : Roasted Chicken Supreme | Lemon and Garlic Sauce | Herbs & Citrus Quinoa Salad · Mahi Tataki : White Rice | Virgin Tomato Sauce | Mahi Tataki · Poke Bowl : Sushi Rice | Mango | Avocado | Edamame | Spicy Tuna | Fried Onions | Spicy Moyonnaise · Crispy Chicken Ceasar Salad : Breaded Chicken Strips | Lettuce | Homemade Ceasar Dressing · Croutons | Shaved Parmigiano Reggiano · Sushi Platter : Selection of Sushis rolls, Sashimis, Nigiri | Spicy Tuna | Steamed Edamame | Soy Sauce · Wasabi | Pickled Ginger · Burger Day : Burger Buns | Cheddar Cheese Slice | Beef Patties | Onions | Lettuce | Tomato · Homemade Mayonnaise, Ketchup | Homemade French Fries
Dinner
Crabmeat Salad : Crabmeat salad | guacamole | Red Bell Pepper Coulis · Avanti Salad : Mixed Greens | Cherry tomatoes | Eggs | Shrimps | Sea Scallops | Goat Cheese Toast · Beef Carpaccio Italian Style : Shaved Parmigiano Reggiano | Capers | Sundried Tomatoes | Extra · Virgin Olive Oil · SaltFish Cake : Homemade Caribbean SaltFish Cake | Creole Sauce · Leeks Ravioli : Leeks & Ricotta Cheese Ravioli | White Butter Sauce · Sea Scallops & Chorizo : Pan-Seared Scallops topped with Chorizo | Broccoli & Cauliflower Semola · Basil Cream · Burrata Salad : Fresh Burrata | Arugula Salad | Pine Nuts | Aged Balsamic vinegar | Prosciutto · Filet Mignon : Beef Tenderloin | Homemade Mashed Potatoes | PepperCorn Sauce · Pan-Seared Seabass : Pan-Seared Seabass | Butter-Sauteed Vegetables | Cajun Cream · Hazelnuts Grouper : Hazelnuts-Breaded Grouper | Fresh Gnocchis in Red Bell Pepper Cream · Thaïlandese Style DuckBreast : Roasted DuckBreast | StirFry Vegetables | Rice Noodles | Roasted · Peanuts and Cilantro · Chicken “Basquaise” : Frenched Chicken Leg “Basquaise” Style | Roasted Eggplants | Bell Pepper · Brunoise gently sweated with Thyme · Pan-Seared Snapper : Pan-Seared Red Snapper | Parsnip “Perigord” Style with Truffle and Bacon · Rosemary Sauce · Lamb Rack : Breaded Lamb Rack | Seared Celery & Carrots Brunoise | Celery Root Mousseline · Reduced Lamb Jus · Garlic bread : Fresh Bread stuffed with homemade “Maître d’Hôtel” Butter · Charcuterie Board : Selection of Cured Meats with pickles · Cheese Plate : Selection of French Cheese served with Fres Bread · Scallops Bites : Pan-Seared Scallops with a Spicy Mayonnaise and Jalapeno
Dessert
Chocolate Mousse : House Made Chocolate Mousse | Chocolate Biscuit Chunks | Meringue · Panna Cotta : Exotic Fruits Panna Cotta · Pineapple Carpaccio : Pineapple Carpaccio | Homemade Caramel Sauce | Sliced Almonds | Artisanal · Salted Butter Caramel Ice Cream · Lava Cake : House Made Lava Cake | Vanilla Custard | Artisanal Vanilla Ice Cream · Pistachio Crème Brûlée : Pistachio Crème Brûlée | Caramelized Pistachios · LemonCurd Pie : Lemon Curd Pie served on a “Breton” Shortbread | French Lime Zest Meringue · Profiteroles : Vanilla Profiteroles | House Made Hot Chocolate Sauce | Vanilla Bean Whipped Cream
A taste of what Chef Stephen cooks, not a fixed menu — and some of the best nights aboard are the ones where dinner is a surprise.
Guest Reviews
“Our family had an unforgettable week aboard Avanti. The yacht is beautiful, with spacious and comfortable accommodations, and the crew truly made the experience exceptional. Captain Mark, Julia, Chef Stephen, and First Mate Marissa were professional, welcoming, and went above and beyond to make every moment special. From outstanding meals to personalized service, everything was thoughtfully executed. We would happily charter Avanti again and highly recommend both the yacht and her fantastic crew for an unforgettable sailing vacation.”
Charter Guest · 2026
“Every crew member made us feel welcomed, cared for, and completely at home on board.
Captain Mark is exceptional—he knows every inch and every bolt of the boat. Watching him navigate both the waters and the vessel itself is impressive; he moves across the decks and up and down the stairs effortlessly.
First Mate, Clay, is as skilled at mastering word games as he is at handling Andiamo, adding a touch of friendly competition and good humor always. Our stewardess, Julia, created a warm and inviting atmosphere and even shared a few German phrases upon request. What a gem! And Chef Stephen delighted us with his exceptional culinary creations, generously pairing his dishes with fitn…”
Captain Mark is exceptional—he knows every inch and every bolt of the boat. Watching him navigate both the waters and the vessel itself is impressive; he moves across the decks and up and down the stairs effortlessly.
First Mate, Clay, is as skilled at mastering word games as he is at handling Andiamo, adding a touch of friendly competition and good humor always. Our stewardess, Julia, created a warm and inviting atmosphere and even shared a few German phrases upon request. What a gem! And Chef Stephen delighted us with his exceptional culinary creations, generously pairing his dishes with fitn…”
Charter Guest · 2026
“The crew was incredible – attentive, kind, and always a step ahead of what we might want. We ate better than on any other trip in my memory. Every meal was fresh, varied, and delicious, and the chef somehow managed to accommodate all our different preferences.
Between enjoying the open waters of the BVIs, lazy afternoons on the deck, being at the whim of a truly wonderful crew, and enjoying all that Avanti had to offer (especially the paddleboards), it felt like the perfect escape. We're already discussing when we can come back.
Thank you for everything!
— T.L.”
Between enjoying the open waters of the BVIs, lazy afternoons on the deck, being at the whim of a truly wonderful crew, and enjoying all that Avanti had to offer (especially the paddleboards), it felt like the perfect escape. We're already discussing when we can come back.
Thank you for everything!
— T.L.”
T.L · 2026
Nights
Guests
Available
Booked
Hold
Unavailable
48h turnaround
Your charter
Boarding / departure day (half day)
Closed — hurricane season
Added to your proposal