Huntress | All-Inclusive BVI Catamaran Charter

About This 2014 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, all other meals to be eaten ashore at guest expense aboard
• Local Fare Meal Plan: $75 per person discount off the charter rate — includes ; 7 breakfasts, 5 lunches & 6 dinners, all other meals to be eaten ashore at guest expense aboard
• Children: $200 per child under 12, up to three children.

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

Huntress sails with a professional crew of three: Captain Dale Christelis, Chef Talita Ngesi and Stewardess/First Mate Cassidy Frieling.

Dale Christelis

Captain

Nationality: South African
Languages: English

Talita Ngesi

Chef

Nationality: South African
Languages: English

Cassidy Frieling

Stewardess/First Mate

Nationality: American
Languages: English

Sample Menu

A week in Chef Talita Ngesi’s galley

Talita Ngesi, Chef aboard Huntress

1 / 7

Breakfast

Eggs Benedict with poached eggs, silky hollandaise and smoked salmon or glazed ham on toasted English muffins with crisp breakfast potatoes · French toast royale, brioche caramelised in butter and vanilla with mascarpone cream, roasted peaches and pistachio praline · a Mediterranean breakfast board of Greek yoghurt, seasonal fruit, honeycomb, toasted nuts, fresh pastries, sourdough, marinated tomatoes, olives, avocado and soft-boiled eggs · shakshuka royale, slow-baked Provençal tomatoes and peppers with poached eggs, feta and chilli oil with warm za'atar flatbread · smoked salmon and buckwheat blini with whipped crème fraîche, capers, dill, pickled shallots and trout roe · American-style buttermilk pancakes with whipped vanilla butter, fresh berries, warm maple syrup and crispy bacon · or crab and avocado eggs royale on toasted sourdough with lemon-chive hollandaise and salmon roe

Lunch

Mediterranean grilled lobster, chargrilled tail with lemon-herb butter, grilled asparagus, heirloom tomatoes and saffron potato purée · truffle gnocchi and scallops in Parmesan truffle cream with crispy sage and shaved black truffle · Greek-style herb-crusted lamb rack with whipped feta, roasted aubergine, charred courgettes and red-wine jus · saffron seafood risotto with prawns, mussels and calamari, finished with Parmesan, lemon and herbs · wagyu beef tenderloin with silky potato purée, roasted baby vegetables and caramelised shallots · Mediterranean seafood linguine with prawns, mussels, calamari and clams in tomato, garlic and white wine · or chargrilled prawns over lemon orzo with blistered tomatoes, feta and roasted garlic dressing

Dinner

To begin: tuna tartare with avocado and yuzu, cucumber ribbons, crispy wonton and tobiko · Puglian burrata with ripe peaches, prosciutto di Parma, basil oil and aged balsamic · king prawn carpaccio dressed with citrus and chilli, with avocado, fennel and herb emulsion · crispy crab and prawn croquettes with saffron aioli and preserved lemon · beetroot and goat's cheese mille-feuille with candied walnuts · mini lobster brioche finished with caviar · or prawn and mango ceviche in chilled lettuce cups. Mains: beef fillet Rossini with seared foie gras, shaved truffle, dauphinoise and Madeira jus · butter-poached lobster over roasted butternut purée with lobster bisque and citrus beurre blanc · whole roasted sea bream or Mediterranean sea bass stuffed with lemon, garlic and herbs with salsa verde · Dover sole meunière finished tableside with beurre noisette, lemon and capers · chicken ballotine Provençale with ratatouille and silky potato purée · handmade ricotta and spinach ravioli with sage brown butter, roasted pumpkin and toasted hazelnuts · or crispy-skinned sea bream with braised fennel and saffron velouté

Dessert

Pistachio, peach and lavender, caramelised peaches with pistachio crumble, vanilla mascarpone and lavender ice cream · dark chocolate and sea salt tart with Maldon salt, vanilla crème fraîche and cocoa nib tuile · mango and passion fruit profiteroles with coconut Chantilly · lemon and basil pavlova with lemon curd, mascarpone Chantilly and raspberry coulis · vanilla crème brûlée with macerated berries and almond tuile · warm chocolate fondant with hazelnut praline and vanilla bean ice cream · or Mediterranean mille-feuille with crème diplomate, roasted figs, honey and toasted almonds

A taste of what Chef Talita Ngesi 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