Grace 60 | All-Inclusive BVI Catamaran Charter

About This 2027 Lagoon 60 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: 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 and Chef Joseph Stiles grew up on a small family farm in the Pacific Northwest, which is where the interest in fresh, local produce started. He took dual degrees in culinary arts and patisserie at the Western Culinary Institute in Portland, moved to the Virgin Islands in 2009 to sail his own boat, and spent five years as private chef aboard a 120-foot motor yacht before this. First Mate and Dive Instructor Britta Stiles came to St Croix from Florida in 2005 as a PADI instructor and became one of the island’s leading dive guides. They met here, and run the boat as a two-hander: he cooks and skippers, she dives and looks after guests.

Joseph Stiles

Captain, Chef

Nationality: American
Languages: English

Britta Stiles

First Mate, Dive Instructor

Sample Menu

A week in Chef Joseph Stiles’s galley

Joseph Stiles, Chef aboard Grace 60

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Breakfast

Homemade breads every morning — blueberry muffins, cranberry orange scones, banana bread, coffee cake, pumpkin butterscotch and chocolate peanut butter chip muffins, almond poppyseed — with freshly squeezed orange juice, coffee and teas. Then Belgian waffles · buttermilk pancakes · traditional eggs Benedict · homemade biscuits and sausage gravy · frittata with mushrooms, asparagus, tomato and cream cheese · quiche with smoked salmon, broccoli and gruyère alongside a baby arugula salad · pain au lait French toast with Baileys

Lunch

Freshly ground beef short rib hamburger with sharp cheddar, homemade potato chips and pain au lait buns · grilled Cornish hens with green za'atar, couscous royale, golden raisins, goat's milk feta and a white wine veal reduction · carnitas tacos with homemade organic tortillas, cotija, lime crema, pico de gallo, guacamole, Spanish rice and refried beans · jerk-marinated bone-in pork chop with roasted acorn squash purée and grilled corn and mango salad · homemade ricotta agnolotti with charred tomato sauce, basil and parmigiano · whole roasted chicken with salsa verde, roasted mushroom pilaf and grilled summer squash · grouper a la plancha with new potato salad, smoked bacon, capers and soft-boiled egg

Dinner

Starters: salad laitue · beef carpaccio with capers, toasted pine nuts, baby arugula and parmigiano · seared foie gras with homemade brioche French toast and persimmon veal reduction · cream of celery root bisque with grilled Caribbean lobster and poblano salad · Spanish octopus with sauce puttanesca and crispy basil · bacalao fritters of local salt fish, potato, sofrito and parmesan aioli · kale and cauliflower salad with Caesar dressing and crispy parmigiano. Mains: braised rabbit sugo with homemade maltagliati, roasted mushroom and cipollini onions · seared U10 scallops with parsnip purée, haricots verts and black bean truffle vinaigrette · roasted magret duck breast with braised farro, leeks, grilled rapini and port veal reduction · grilled local mahi with potato gnocchi, artichoke hearts and shaved fennel · grilled swordfish with fregola sarda, flageolet beans and Italian sausage · roasted kabocha ravioli with crispy sweetbreads, fried sage and beurre noisette · filet mignon. Homemade breads come to the table: baguette, pain au lait, Italian, French, focaccia and ciabatta

Dessert

Chocolate chip, peanut butter, snickerdoodle and oatmeal golden raisin cookies · churros con chocolate · chocolate mousse · bananas Foster with candied pecans and homemade vanilla bean gelato · an assortment of homemade gelati and sorbets — vanilla bean, local banana, chocolate chip mint, grapefruit, raspberry, soursop, mango, maple ginger, honey saffron, chocolate and mascarpone · budino, a chocolate almond pudding cake with ganache and crème chantilly · crème brûlée infused with Tahitian vanilla and coconut · pot de crème of dark chocolate · lime and vanilla bean soufflé with caramel · rosemary shortcake with port-soaked berries and whipped mascarpone · zeppole filled with homemade apricot jam · pear crisp with almond and black currant streusel · and an opera gateau for birthdays

A taste of what Chef Joseph Stiles 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