Knot 5280 | All-Inclusive BVI Catamaran Charter

About This Lagoon 450

What’s Aboard

Worth Knowing

• No special diets accommodated, standard menu only
• Kids are welcome aboard
• Diving offered via rendezvous only, not onboard
• 48-hour turnaround requested between charters (24-hour possible by request)
• Starlink onboard internet
• Minimum 5 nights, inquire about shorter charters

Discounts

• Half-Board Meal Plan: Trade a few meals ashore for a lower weekly rate (all breakfasts, 4 lunches, 3 dinners) – roughly $500 less than the standard rate. Ask your booking agent to apply it.
• Sleep Aboard: Board the evening before your charter begins (after 4pm) for half the nightly rate, including snacks, welcome cocktails and a continental breakfast. Not available during Christmas or New Year week.

Meal-plan adjustments and the sleep-aboard option must be requested through your booking agent at the time of reservation – savings vary by group size and are not applied automatically.

Meet the Crew

Owner-operators Captain Joe and Chef and First Mate Holly Sigdestad have sailed Knot 5280 in the BVI since 2020, covering more than 15,000 nautical miles and hosting over 90 charters. Joe spent 31 years as a commercial real estate broker in Denver before buying the boat and going after a long-held plan to run charters in the Virgin Islands; Holly, who he met at the same firm in 2003 and married in 2014, took on the galley and the organizing. Guests tend to notice the rhythm between them, and a good deal of laughter. She is a comfortable, family-friendly boat, and Holly’s job, as she describes it, is making sure everyone aboard is well fed and looked after.

Joe Sigdestad

Captain

Nationality: USA
Languages: English

Holly Sigdestad

Chef/First Mate

Nationality: USA
Languages: English

Sample Menu

A week in Chef Holly Sigdestad’s galley

Holly Sigdestad, Chef aboard Knot 5280

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Breakfast

A fresh fruit platter daily with juice, tea or freshly brewed coffee, and then Captain Joe's made-to-order omelets with your choice of fillings and hash browns · fluffy cinnamon pancakes with bacon · huevos rancheros with boat-made pico de gallo, avocado and crumbled cotija · a bagel board with smoked salmon and a spread of fresh fruit, vegetables and spreads · French toast bake with berry compote and maple syrup · a Belgian waffle bar with fruit, honey, syrup, chocolate chips, Nutella, peanut butter and whipped cream · traditional scrambled eggs with bacon and biscuits · or a croissant egg sandwich with tomato and bacon

Lunch

Honey garlic shrimp with corn and avocado bacon salad, homemade dressing and warm fresh-baked bread · crab cakes on a bed of greens with corn chowder · fish tacos with lime crema, mango salsa and fresh greens · grilled chicken Caesar avocado wrap with chips · picnic-style pesto turkey and avocado bacon sandwiches · a BLAT of bacon, lettuce, avocado and tomato with chips · raw ahi tuna poke bowl with rice, fresh vegetables and seaweed · or artichoke, prosciutto and ricotta flatbread with arugula and shaved Parmesan. Chips, crackers, cookies and nuts are out all afternoon.

Dinner

Sundowner hors d'oeuvres come first: baked brie with sliced pears and toasted baguette · classic Italian bruschetta · a charcuterie platter of cured meats, assorted cheeses, salty nuts and seasonal fruit · fresh smashed guacamole and salsa with tortilla chips · egg rolls with Thai sweet sauce · a seasonal vegetable platter with dips · caprese bites with balsamic glaze · and cauliflower buffalo bites. Dinner: flank steak with chimichurri, crushed garlic potatoes and asparagus · seared ahi tuna with Asian cucumber salad and rice · mahi-mahi with mango salsa and coconut rice · grilled pork tenderloin with a Caribbean-inspired drizzle and polenta · slow-cooked ribs in BBQ sauce with wedge salad and potato salad · salmon in orange ginger sauce with rice and local greens · jerk chicken skewers with fresh vegetables, micro greens and warm fresh-baked bread · or chicken enchiladas with homemade green salsa

Dessert

Chocolate brownies with vanilla ice cream and warm chocolate syrup · deconstructed key lime pie with graham cracker crust and fresh whipped cream · boat s'mores · cinnamon apple crumble with a dollop of vanilla ice cream · chocolate pudding with toasted sliced almonds and chocolate shavings · warmed berries topped with whipped cream · strawberry ice cream sandwiches · or vanilla cake with light frosting and fresh fruit

A taste of what Chef Holly Sigdestad 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