Bagheera | 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 aboard; requires 3 lunches & 4 dinners and associated beverages ashore at guest expense
• Local Fare Meal Plan: $75 per person discount off the charter rate — includes 7 breakfasts, 5 lunches & 6 dinners aboard; requires 2 lunches and 1 dinner and associated beverages ashore at guest expense

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

Bagheera sails with two rotational crews. Through the BVI winter season, October to the end of March, she is with Captain Ben Moreton, Chef Daniela Trevisol and Keano Brin on deck and interior; Captain Alex and Chef Carla take her over the summer months. Keano is a BVIslander and sails both rotations, so there is always someone aboard who knows these islands first-hand.

Ben Moreton

Captain

Nationality: United Kingdom
Languages: English

Daniela Trevisol

Chef

Nationality: Portugal and Brazil
Languages: English, Portuguese

Sample Menu

A week in Chef Daniela Trevisol’s galley

Daniela Trevisol, Chef aboard Bagheera

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Breakfast

Served with tea, juice, coffee, homemade bread, cakes or English scones, yogurt and fresh fruit: Italian poached eggs in cherry tomato sauce with scallions, basil and parmesan, cooked and served in the pan · a fluffy omelette with tomato, cheese and green onion alongside Italian sausage · truffle scrambled eggs with buttery mushrooms, crispy bacon and pan-seared tomatoes · eggs royale on crisp English muffins with herbs, cream cheese and garlic butter, with smoked salmon or Canadian bacon · brioche French toast with cheese, ham and white sauce

Lunch

Thai rice-paper wraps with peanut sauce and grilled chicken or shrimp · chicken Caesar with homemade focaccia · a cheeseburger with crisp fries, coleslaw and all the trimmings · Moroccan chicken with mint couscous and tabbouleh · Mexican tacos with fresh guacamole, sour cream, cob-grilled corn and Chef Carla's black beans, or fish tacos · a Hawaiian chicken wrap with roasted sweet potato

Dinner

Indian butter chicken with basmati scented with anise and cinnamon, vegetables and house-made naan · lasagne bolognese, Chef Carla's family recipe · filet mignon grilled to your liking with creamy mustard gravy, roast potatoes and vegetables · Jamaican pork tenderloin with Caribbean rice · grilled mahi-mahi with a light white sauce and potato purée · seared ahi tuna with egg noodles in a bright soy dressing and seaweed salad

Dessert

Garden carrot cake · French chocolate mousse · local passion fruit mousse · classic tiramisu

A taste of what Chef Daniela Trevisol 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