Endless Summer III | All-Inclusive BVI Catamaran Charter

About This 2024 Lagoon 65 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 ashore at guest expense
• 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 Alex England is Irish and has been sailing competitively for fifteen years with St George Yacht Club, winning most of the major cruiser racing events in the UK and Ireland outright. He has more than 30,000 charter miles with guests aboard and another 30,000 delivering racing and private yachts. He has captained in the BVI for many seasons, the last three of them on Perfect Landing, one of the busiest catamarans in the fleet, and has now taken the helm of Endless Summer III. He speaks German, having gone to a German primary school, and will build the week around the beaches and anchorages you want, including a few that are not on the usual list. Chef Katie Saunders joins him with more than eleven years in luxury hospitality and yachting, trained at the White Pepper Cookery School in the UK, cooking fresh, seasonal menus with the kind of presentation she describes as painting the plate.

Alex England

Captain

Nationality: Irish

Katie Saunders

Chef

Sample Menu

A week in Chef Katie Saunders’s galley

Katie Saunders, Chef aboard Endless Summer III

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Breakfast

Freshly baked goods, homemade sourdough and a fresh fruit platter every morning, and then: stuffed French toast with brie and guava on brioche, caramelized pineapple and fresh fruit · avocado toast on grilled sourdough with poached eggs, arugula, charred corn and feta · fluffy banana pancakes with fresh berries, passionfruit coulis and salted coconut caramel · Caribbean shakshuka, a tomato stew with eggs, plantains and avocado · garden veggie frittata with a side salad, bacon and sausage · breakfast tostadas with refried beans, cheese, avocado, a sunny-side-up egg, cotija and chipotle crema · a full continental spread of scrambled eggs, bacon, sausages, yogurt and granola, cheeses and boulangerie pastries · or an açaí bowl with fresh fruit, nuts, almond butter and chia pudding

Lunch

Lobster and citrus salad with spring greens, orange and grapefruit segments, avocado, radish and lemon dressing · poke bowl with fresh tuna, mango, edamame and crisp vegetables in yum yum sauce · taco Tuesday, al pastor, asada and shrimp tacos with a spread of salsas and toppings · seared mahi-mahi with creamy coconut quinoa and pineapple salsa · shrimp Thai noodle salad with a zesty peanut and lime dressing · Vietnamese steak salad on butter lettuce with carrot, daikon and fresh herbs · crispy fried chicken sandwiches and juicy Angus beef burgers. Sundowners bring charcuterie, burrata bruschetta on homemade sourdough, pulled pork bao buns, shrimp dumplings, chicken satay skewers and jamón croquettes.

Dinner

Dinner is three courses. To begin: seared scallops over saffron purée with chorizo crumbs · tropical ceviche of fresh-caught mahi with mango, red onion and passionfruit leche de tigre · tiradito nikkei, sliced salmon with ponzu sesame, pickled ginger and cilantro · seared octopus over creamy hummus with smoked paprika · lobster ravioli in a lobster bisque sauce · or beef tenderloin tartare over bone marrow. Mains: lobster moqueca, butter-poached lobster in a Brazilian pepper and coconut sauce with coconut foam and fondant potatoes · potato-crusted seabass with braised leeks and beurre blanc · grilled beef tenderloin with tarragon and truffle potato gratin, carrot purée and broccolini · jerk duck breast with char-grilled pineapple and silky pumpkin purée · orange miso salmon with parsnip purée and roasted asparagus · Asian braised pork belly with vermicelli noodles and bok choy.

Dessert

Rocky road, a cherry-filled chocolate mousse cake with blowtorched marshmallow · vanilla seashell of diplomat cream and sponge topped with passionfruit espuma · pistachio and raspberry gateau · profiteroles drizzled in decadent chocolate sauce · pear baklava tart with whipped honey and lemon goat cheese, white-wine poached pear and pomegranate · key lime pie on graham cracker crust with Italian meringue, orange segments and lemon pearls · apple tart on crisp phyllo with homemade gelato and salted caramel · campfire s'mores with homemade marshmallows, chocolate crémeux and charcoal honeycomb

A taste of what Chef Katie Saunders 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