Le Reve | All-Inclusive BVI Catamaran Charter

About This 2017 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: 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 Dirk DeLo earned a PhD at Columbia and built a career in education and then technology, working in Switzerland, Brazil and China and finishing as chief technology officer of a New York education company before casting off. He started sailing solo at five, crossed the Pacific from Los Angeles to Honolulu at fourteen as part of a racing crew, and has been running yacht charters around the world for more than twenty-five years; he first saw the British Virgin Islands in 1981. He will happily lead you on scuba dives, snorkelling, e-foiling, wing foiling, tubing, wakeboarding, kneeboarding, kayaking, paddleboarding and deep-sea fishing, and there is a drone aboard for the aerial shots. First Mate Sandy DeLo sails with him.

Dirk DeLo

Captain

Nationality: American
Languages: English

Sandy DeLo

First Mate

Nationality: American
Languages: English

Sample Menu

From the galley

Le Reve

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Breakfast

Migas, a Southwestern scrambled egg dish with sautéed onions, tortilla chips, cheese and salsa with sausage or bacon — a charter guest favourite · "stuffed" French toast, traditional pain perdu with a quenelle of cream cheese, cinnamon sugar and walnut stuffing, maple syrup and bacon on the side · omelettes to order with your choice of fillings, sausage or bacon and toast with jams · breakfast burritos with sausage, potato, egg, salsa and cheese in soft warm flour tortillas · traditional eggs Benedict on toasted English muffins with Canadian bacon and hollandaise · a smoked salmon platter with cream cheese, onion, tomato, cucumber, capers and fresh dill · ultimate banana walnut pancakes with maple syrup · or lighter fare, yogurt and homemade granola parfait, cinnamon and cheese toast, avocado toast and soft-boiled eggs

Lunch

Stacked seafood salad, greens in boat-made green goddess dressing layered with egg salad, bacon, heirloom tomato and Haas avocado and crowned with lump blue crab, seared ahi and lobster salads, with fresh boat-made bread · New England-style lobster roll piled high on a grilled split-top roll when fresh lobster is in · crab cakes with homemade remoulade and a farmers' market quinoa salad · grilled shrimp Caesar with homemade dressing, toasted croutons and Parmigiano Reggiano shavings · smoked pulled pork quesadillas with cheddar and BBQ sauce and creamy Caribbean slaw · chimichanga bowls, an edible bowl of pork or chicken tinga with rice, beans, lettuce, avocado, salsa and sour cream · smoked turkey club with Swiss or cheddar, bacon and herbed aioli · tuna avocado wrap, perfect underway · chicken salad medley, traditional and Caribbean curried, over greens · chef's salad with turkey, ham, egg and cheeses · individual rustic spinach and bacon quiches · or moo shu pork or chicken with boat-made pancakes and crispy veggie fried rice

Dinner

Cocktail hour first: crab, avocado and mango stack with remoulade, crackers and tortilla chips · boat-caught ahi tuna poke with avocado, soy, sesame oil and green onion · ahi avo nachos on sesame wonton crisps with wasabi mayo, seaweed salad and pickled ginger · mahi-mahi or wahoo ceviche marinated in lime with tomato, onion and cilantro · Mediterranean charcuterie with boat-made hummus, salami or chorizo, feta, gourmet olives and crudités · warm spinach artichoke spread with crusty bread · an artisanal cheese board of cow, goat and sheep's milk cheeses with salami, fruit and nuts · spicy garlic chicken flatbread · and caramelized onion, mushroom, apple and Gruyère tartlets. Dinner: filet mignon with scalloped potatoes and roast vegetables · steamed lobster with garlic lime butter · crispy mahi-mahi with soy ginger reduction over wasabi mashed potatoes · seared tuxedo tuna · sweet and savoury pork tenderloin with creamy garlic polenta · mahi-mahi piccata · shrimp étouffée · Caribbean jerk chicken · chicken Marbella · or lemon herb chicken and vegetable skewers

Dessert

Molten chocolate soufflé with ice cream · cheesecake topped with boat-made salted caramel, the chef's own favourite · classic key lime pie in a home-baked graham cracker crust with whipped cream · mango nectarine crumble warm from the oven with whipped cream or vanilla ice cream · chocolate-dipped coconut macaroons in silky dark chocolate ganache · hazelnut cheesecake bars with a hazelnut swirl finished with Maldon sea salt · coconut Caribbean blondies straight from the oven with a scoop of vanilla · mini banana splits · profiteroles · or cookies and "milk"

A taste of what the chef 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