C’est La Vie | All-Inclusive BVI Catamaran Charter

About This 2022 Lagoon 67 Power 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: Includes 7 breakfasts, 4 lunches, and 3 dinners aboard; guests cover 3 lunches and 4 dinners ashore. Weekly rate ranges from $35,700 (2 guests) to $38,300 (8 guests).
• Local Fare Meal Plan: Includes 7 breakfasts, 5 lunches, and 6 dinners aboard with a more casual, local-inspired menu; guests cover 2 lunches and 1 dinner ashore. Weekly rate ranges from $35,850 (2 guests) to $38,900 (8 guests).

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 Nohan Carstens has sailed more than 100,000 nautical miles and completed twelve transatlantic crossings. Born and raised in South Africa’s Western Cape, he has worked both private vessels and luxury charter yachts across the Mediterranean and Caribbean, and was a term-charter captain in the BVI from 2014 to 2017, so this is a return rather than a first season. He builds itineraries around what guests want, whether that is hidden coves, island-hopping or simply the best anchorages for swimming and snorkelling. Chef Nicolas Van Der Merwe runs the galley and Demi Rose the interior.

Nohan Carstens

Captain

Nationality: South African
Languages: English

Nicolas Van Der Merwe

Chef

Demi Rose

Stewardess

Sample Menu

A week in Chef Nicolas Van Der Merwe’s galley

Nicolas Van Der Merwe, Chef aboard C’est La Vie

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Breakfast

Coconut brioche French toast soaked in coconut custard with caramelized banana, passionfruit syrup and toasted macadamias · a Caribbean sunrise bowl of Greek yogurt layered with tropical fruit, house-made granola, coconut flakes and local honey · shakshuka verde, eggs poached in green herb and roasted pepper sauce with feta, avocado and grilled sourdough · smoked salmon and avocado tartine with whipped cream cheese, pickled shallots and capers · sweet corn and scallion fritters with crispy bacon, avocado salsa and lime crème fraîche · warm corn arepas stuffed with scrambled egg, aged cheddar, avocado and chorizo · mango coconut overnight oats with toasted almonds and passionfruit

Lunch

Blackened mahi tacos with pineapple salsa, avocado crema and pickled red onion · Caribbean poke bowl with ahi tuna, coconut rice, mango, cucumber, avocado and ginger dressing · grilled jerk chicken flatbread with charred pineapple, mozzarella and chilli honey · watermelon and seared tuna salad with cucumber, feta and mint · lobster and mango rolls, butter-poached lobster with herb aioli in toasted rolls · chimichurri steak bowls with roasted sweet potato, avocado and pickled vegetables · coconut shrimp bao buns with spicy pineapple slaw and lime aioli. Sunset canapés: tuna tataki with ponzu, avocado and crispy shallots · coconut ceviche cups served in cucumber · whipped feta and roasted tomato crostini with basil oil and pine nuts · Caribbean crab toast with citrus aioli on grilled sourdough · charred octopus skewers with smoked paprika and herb oil · and a tropical mezze board with hummus, marinated olives, grilled vegetables and warm flatbreads

Dinner

Caribbean seafood risotto, creamy saffron rice with shrimp, scallops, mussels and fresh herbs · coffee-rubbed beef tenderloin with truffle potato purée, roasted vegetables and red wine reduction · coconut-braised short ribs with creamy polenta and roasted carrots · jerk lamb racks with sweet potato fondant, grilled asparagus and mint chimichurri · lobster and prawn linguine in white wine garlic butter with parmesan · island surf and turf, grilled beef filet with garlic butter prawns, charred corn purée and seasonal vegetables · mojo chicken, Cuban citrus-marinated, with black bean rice and grilled pineapple

Dessert

Passion fruit cheesecake on a coconut biscuit crust with cinnamon tuile · dark chocolate and sea salt tart with whipped mascarpone, fresh berries and toasted almonds · coconut panna cotta with mango and lime salsa and pineapple pearls · banoffee parfaits layered with caramel, banana and whipped cream · guava bread pudding with warm vanilla custard, caramel and charred guava · stone fruit pavlova with peach, nectarine, stone fruit curd and chilli dark chocolate sauce

A taste of what Chef Nicolas Van Der Merwe 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