Krazy Kat | All-Inclusive BVI Catamaran Charter

About This 2021 Fountaine Pajot Samana 59

What’s Aboard

Worth Knowing

• Four ensuite Queen cabins — up to eight guests (a fifth Queen cabin is reserved for crew)
• Full air conditioning including overnight AC, onboard water maker, and generator power
• For 6-night charters, divide the weekly rate by 7 and multiply by 6; for 5 nights or fewer, divide by 6 and multiply by the number of nights
• Holiday weeks (Christmas & New Year’s) are full-board only, 7 nights
• Preferred pickup and drop-off is Nanny Cay Marina, Tortola (BVI)
• Full lineup of water toys and snorkel gear
• Onboard WiFi included
• Children welcome

Discounts

• Half-Board Meal Plan: $150 per person discount off the charter rate — includes 7 breakfasts, 4 lunches & 3 dinners aboard; requires 3 lunches & 4 dinners ashore at guest expense
• Local Fare Meal Plan: 7 breakfasts, 5 lunches, 6 dinners onboard; 2 lunches & 1 dinner ashore at guest’s expense — $75 per person discount

Discounts are per-person deductions from the standard full-board weekly rate for guests who choose to dine ashore for some meals, based on a 7-night charter.

Meet the Crew

Captain Ivan Ras and Chef and Mate Marisia Van Niekerk are confirmed aboard Krazy Kat for the 2026/27 season. They met in South Africa, where Ivan was finishing a job as deckhand and divemaster on a 130-foot motor yacht; he later worked as first mate, engineer and relief captain on a Nordhavn out of Fort Lauderdale while Marisia studied maritime law and culinary arts. They have run four consecutive BVI charter seasons together and are equally happy with couples or families.

Ivan Ras

Captain

Nationality: South Africa

Marisia Van Niekerk

Chef/Mate

Sample Menu

A week in Chef Marisia Van Niekerk’s galley

Marisia Van Niekerk, Chef aboard Krazy Kat

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Breakfast

Every breakfast comes with fresh fruit, cereal, toast and bagels, and then: a Caribbean breakfast of eggs with caramelized onions and pan-fried plantains on an English muffin · shakshuka, eggs poached in tomato and pepper sauce with fresh parsley · Baileys French toast with fresh fruit and maple syrup · freshly baked banana bread packed with almonds · a smoked salmon breakfast muffin with cream cheese and eggs · creamy spinach, garlic and mushroom quiche topped with feta · "portholes", eggs baked in a bacon crust on an English muffin with creamy sweet chilli sauce · or a baked omelette stuffed with fried mushrooms, onions and red peppers under melted mozzarella

Lunch

Sweet and spicy tuna poke bowl, seared tuna with rice, seaweed salad, snap peas, mango and cucumber · BBQ chicken wraps with pineapple salsa, avocado, cheese and lettuce · Caribbean chicken salad with grapes, spring onion and celery in creamy curry sauce · honey BBQ beef koftas on pita with homemade tzatziki, brie, lettuce and carrot · BBQ grilled pork ribs with baked potatoes stuffed with garlic, cheese and parsley, sour cream and spring onion · homemade beef lasagna with broccoli, bacon, feta and raisin salad · carbonara with crispy bacon and garlic baguette · or feta and bacon Caesar with avocado, cucumber and homemade croutons. Afternoon snacks: homemade hummus with crudités, a charcuterie platter with local produce, baked brie with garlic and rosemary, bacon-wrapped cherries, cheesy quesadillas with guacamole and salsa, and chocolate fondue with strawberries and banana.

Dinner

To begin: sweet chutney brie tart with caramelized onions · creamy zucchini soup with fresh baguette · goat's cheese rolled in caramelized walnuts with sweet beetroot and tangy dressing · creamy sweet chilli mussels with fresh baguette · roasted butternut soup with black pepper and croutons · cold calamari salad with avocado and sesame on lettuce with creamy chilli sauce · tomato and parsley bruschetta · or tuna sashimi with finely chopped red onion, red pepper and parsley. Mains: garlic butter lobster with roasted vegetable rice and a blue cheese apple salad · beef steak with roasted asparagus and sweet mashed potato · pork tenderloin in black pepper sauce with creamy mash, caramelized onion and a sweet potato, feta and walnut salad · sweet and spicy mahi-mahi with yellow rice and roasted chickpea salad · lemon garlic salmon with spicy black beans and plantain over buttered couscous · creamy prawn pasta with butternut and feta salad · butter chicken curry with eggplant and potatoes, coconut rice and green salad · or white wine mushroom risotto with avocado and tomato salad

Dessert

Key lime pie topped with cream and lime zest · dark chocolate cake with homemade caramel sauce and almonds · Oreo chocolate mousse over an Oreo cookie layer · banana split with vanilla ice cream, chocolate sauce, cherries and walnuts · chocolate brownies with chocolate sauce and ice cream · apple crumble with whipped cream · passion fruit delight topped with freshly cut passion fruit · or blueberry cheesecake topped with fresh blueberries

A taste of what Chef Marisia Van Niekerk 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