Liquid Sky | All-Inclusive BVI Catamaran Charter

About This 2024 Fountaine Pajot Alegria 67

What’s Aboard

Worth Knowing

• One King master suite plus three Queen guest suites (three ensuite heads) — up to eight guests
• Deck Jacuzzi, spacious flybridge, and full air conditioning including overnight AC
• 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)
• Best suited to swimmers; children welcome (swimmers strongly preferred)
• Onboard WiFi included
• Offered fully crewed by a professional team of three

Discounts

• Half-Board Plan: 7 breakfasts, 4 lunches, 3 dinners onboard; 3 lunches & 4 dinners ashore at guest’s expense — $150 per person discount
• 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

Sample Menu

A week in Chef Off-Season Crew’s galley

Off-Season Crew, Chef aboard Liquid Sky

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Breakfast

A big breakfast bagel spread with smoked salmon, crispy bacon, gooey eggs, herbed cream cheese and seasonal garnishes · avocado toast with hot honey halloumi, crispy bacon, poached eggs and beetroot hummus · eggs royale with smoked salmon, arugula and hollandaise · chilli and feta red pepper shakshuka with garlic herb flatbreads · "apple crumble" French toast · maple syrup, bacon and blueberry pancakes · dragon fruit and kiwi chia pudding · mango and passionfruit yogurt parfait · blueberry cinnamon crunch muffins, pumpkin spice cinnamon rolls and lemon poppy seed loaf from the galley oven · and a tropical sunrise smoothie

Lunch

Fresh tuna poke bowls with edamame, wakame, mango, avocado, pickled ginger, radish, cucumber, pomegranate, furikake, crispy shallots and Samantha's house poke dressing · Midday Mexicana, steak and slaw tacos, mahi-mahi tacos with strawberry salsa, loaded nachos, pico de gallo, guacamole and corn fiesta salad · Sabores del Perú, aji panca chicken with coriander rice, sweet potato purée, charred corn, avocado salad, pickled red onion and aji verde · a summer sharing feast of homemade focaccia, burrata with peaches and prosciutto, beef carpaccio, giant grilled shrimp, heritage tomato salad and whipped feta · Sabores de España, chorizo and mixed seafood paella, calamari with garlic aioli, padrón peppers and avocado pea salsa · or Vietnamese pork noodle bowls

Dinner

To begin: burrata with heritage tomatoes, basil oil and aged balsamic · grouper ceviche with lime, chilli and coconut and crispy tortilla · seared tuna belly with mango leche de tigre · ahi tuna tostadas · coconut-crusted tempura shrimp with mango dipping sauce · whipped feta with hot honey, pistachios and charred flatbread · or butter bean and fennel dip with thyme crackers. Mains: 48-hour miso marinated seabass with coconut rice, braised bok choy, coconut lime velouté, kaffir lime gel and coriander oil · filet mignon with fondant potato, celeriac purée, braised leeks, roasted mushrooms, shallot confit, pickled mustard seeds and red wine demi-glace · pan-seared duck breast with beetroot purée, fondant potato, wild mushrooms, cherry foam and red wine jus · chicken prosciutto ballotine with truffle farce, carrot purée, garden peas, Parmesan gel and cauliflower espuma · Dinner in the Tropics, 12-hour slow-cooked Trinidadian barbecue lamb with spiced roasted plantain and kale mango salad · or A Night in Marrakech, chicken and apricot tagine with lemon pomegranate couscous, sticky pistachio roast carrots and garlic flatbreads

Dessert

Dark chocolate moelleux with vanilla bean ice cream and salted caramel · burnt butter orange cake with rose whipped cream · blueberry mirror glaze dome with a lemon curd centre and vanilla crème anglaise · key lime meringue pie · or white chocolate and passionfruit cheesecake

A taste of what Chef Off-Season Crew 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