G3 | All-Inclusive BVI Catamaran Charter

About This 2022 Fountaine Pajot Aura 51

What’s Aboard

Worth Knowing

• 4-night minimum charter
• 48-hour turnaround required between charters
• Sleep-aboard option available for half the daily rate: boarding after 4pm, includes snacks, welcome cocktails & continental breakfast; dinner ashore at guest’s expense
• Onboard scuba diving for certified divers, $50 per diver, up to 5 dives per week (master-level instruction, 6 diver capacity)
• 2022/2023 refit added a new salon TV, ice maker, and fridge/freezer
• Preferred pick-up is Virgin Gorda Yacht Harbor, BVI; other BVI/USVI locations available on request

Discounts

• Half-Board Meal Plan: $150 per person discount off the charter rate — includes 7 breakfasts, 4 lunches & 3 dinners aboard – with all other meals to be taken ashore at guest expense aboard
• 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 ashore at guest expense
• Children’s Discount: $200 discount per child under age 12, up to a maximum of 3 children
• Children: $200 per child under 12, up to three children.

Half-Board and Local Fare meal-plan discounts must be requested through your booking agent prior to the charter and are applied per person based on the meals guests choose to take ashore.

Meet the Crew

Captain Dylan Swanepoel is a South African commercially endorsed RYA Yachtmaster Ocean who has worked sailing catamarans, monohulls and motor yachts since 2016, across South Africa, the Caribbean, the Bahamas, the United States, Italy and the Indian Ocean, including all-inclusive island charters for up to twelve guests. Chef Georgie Baxter is from the UK and came to the galley through event management and hospitality; her cooking is fresh and generous, from sunrise breakfasts through to three-course dinners.

Dylan Swanepoel

Captain

Nationality: South African
Languages: English

Georgie Baxter

Chef

Nationality: British
Languages: English

Sample Menu

A week in Chef Georgie Baxter’s galley

Georgie Baxter, Chef aboard G3

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Breakfast

Eggs Benedict with your choice of toppings · a full English of bacon, sausage and eggs · portholes on English muffins · waffles or pancakes with fresh fruit · shakshuka · Greek yoghurt with fresh berries, granola, nuts and honey

Lunch

Mediterranean shrimp orzo · grilled sea bream with herbed couscous and lemon dressing · chicken Caesar salad · grilled zucchini roll-ups with black truffle ricotta · herby chicken with lemony couscous, green beans and semi-dried tomatoes · mango tuna ceviche · Thai quinoa salad

Dinner

To start: caramelized onion and brie tart · butternut squash gazpacho · cantaloupe ribbons with prosciutto and burrata · bruschetta · watermelon and feta checkerboard · beetroot and goat's cheese salad · antipasti. Mains: steamed fish parcels with minted new potatoes and calypso salad · lasagne with Greek salad · sea bass with sweet potato mash, sautéed spinach and lemon-caper butter · prosciutto-wrapped chicken with truffle mozzarella and herb white bean purée · ricotta and spinach stuffed pasta shells in a light tomato sauce · honey and mustard roasted pork tenderloin with roasted vegetables · shrimp linguine

Dessert

Crème brûlée · strawberry tartlets · passionfruit panna cotta · chocolate mousse · mini pavlova · tiramisu · lemon cheesecake

A taste of what Chef Georgie Baxter 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