Kismet | All-Inclusive BVI Catamaran Charter

About This 2018 Robertson & Caine Leopard 50

What’s Aboard

Worth Knowing

• 5-night minimum charter
• 24-hour turnaround required between charters
• Embarkation 12pm / disembarkation 12pm
• Sleep-aboard option available: half the daily rate, boarding after 4pm, welcome cocktail and breakfast next morning, dinner ashore at guest’s expense
• Onboard scuba diving for certified divers whose last dive was within 6 months; $200/diver for the week
• High-speed Starlink wifi onboard
• $3,500 relocation fee for pickups outside the BVI, with a 72-hour minimum turnaround
• Winter base: BVI; Summer base: BVI/USVI/SXM, with August-September in the Grenadines

Discounts

• Half-Board Meal Plan: $100 per person discount off the charter rate — includes 7 breakfasts, 4 lunches & 3 dinners, all other meals to be eaten ashore atguest 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’s Discount: $100 discount per child
• Children: $100 per child.

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 Federico and Chef Camille run Kismet together. Federico has sailed extensively through the Mediterranean and Caribbean and is happy either way about how you want the week to go, whether that is sitting back or taking the helm, spotting marine life and finding anchorages away from the crowds. Camille comes from hospitality and looks after the galley and the hosting. They are Italian and French respectively, and speak English, Italian and French.

Kamel Slalom

Captain

Nationality: Argentina
Languages: English, Italian, French, Spanish

Kelly Clifford

Chef Mate

Nationality: Australian
Languages: English, Spanish

Sample Menu

A week in Chef Federico & Camille’s galley

Federico & Camille, Chef aboard Kismet

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Breakfast

Every breakfast comes with a fresh fruit platter, cereals and juices, and can be adapted to preference. Shakshuka with honey yoghurt, avocado and homemade flatbread · giant cheesy tamagoyaki, the Japanese rolled omelette, with fluffy brioche and maple bacon · a full English with beans, toast, eggs, sausage, bacon, mushrooms and roasted tomatoes · a continental spread of viennoiseries, eggs, cured ham, cheese, granola, jam and toast · chia pudding or overnight oats with granola and toppings · a bagel bar with salmon, cream cheese, prosciutto and avocado · or French toast with crispy bacon, maple syrup and creamy scrambled eggs

Lunch

Beef or chicken teriyaki on sesame glass noodles with Asian coleslaw · seafood tacos with fresh chilli and a tropical cilantro and mango salad · classic quiches, Lorraine or ricotta and spinach, with pear and candied walnut salad · gyros-style chicken with tzatziki and homemade pita · grilled gambas with aglio e olio pasta and loaded focaccia · cold peanut butter and miso noodles with spicy cucumber salad and soy-marinated eggs · ponzu tuna or beef tataki with roasted edamame and crunchy miso white cabbage salad · or carrot tarte Tatin with rocket, grilled halloumi and peaches

Dinner

Sharing plates to begin: a French-inspired cheese and charcuterie board · homemade pork or veggie dumplings with sweet and spicy dipping sauce · puff and tear pizzas · a catch of the day tasting board · grilled cheese bites with tomato basil gazpacho · chips and dips, hummus, tzatziki and tapenade · pigs in a blanket with honey mustard · and heirloom bruschetta. Mains: a main beef cut with roasted Parmesan potatoes and green pepper sauce alongside a fig, walnut and blue cheese salad · marinated lemon chicken with infused rice and lemon-zest whipped ricotta, grilled zucchini, burrata and sundried tomato salad · catch of the day cooked to preference, seared, steamed or as ceviche, with sautéed vegetables, fried plantain and coleslaw · creamy butter chicken with basmati rice, crunchy kachumber salad and cheese naan · Lebanese lamb chops with garlic yoghurt sauce, orzo tabouleh and fresh flatbread · beurre blanc grilled salmon with toasted almond shavings, creamy spinach, pickled sultanas and polenta · or duck breast in red wine reduction with beetroot carpaccio, whipped feta and orange vinaigrette

Dessert

Cinnamon cream apple crumble · the captain's tiramisu · flambéed banana with vanilla ice cream · Thai-style mango sticky rice · bala baiana, Brazilian coconut caramel bites · berry or speculoos cheesecake · or a mint and strawberry salad with whipped cream

A taste of what Chef Federico & Camille 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