Liquid Zen | All-Inclusive BVI Catamaran Charter

About This 2022 Lagoon 52

What’s Aboard

Worth Knowing

• 48-hour turnaround between charters; 24-hour turns available on request for short charters
• Preferred pick-up: West End, Tortola, BVI (Base Port: Virgin Islands)
• BVI Customs fees and cruising permits are included in the rate
• Charters shorter than 6 nights use a divide-by-6 rule: weekly rate divided by 6 then multiplied by the number of nights (6-night charters use weekly rate divided by 7 then multiplied by 6)
• Sleep-aboard option: $2,200 the night before the charter departs — guests board at 5pm for snacks and a welcome drink (not an open bar), dinner is ashore at guest expense, continental breakfast is served the next morning, and the vessel departs at noon
• 2026 holiday flat rates: Christmas $35,000 (7-night minimum); New Year’s $40,000 (7-night minimum)
• Onboard scuba diving for certified divers: 3 dives per week included on charters of 6 nights or more; additional dives are $50 per dive per person
• Wifi is available in USVI and international waters; download speeds abroad may be slower than in the US

Discounts

• Half-Board Meal Plan: $150 per person discount off the charter rate — includes 7/4/3 BREAKFAST/LUNCH/DINNER aboard
• Child Discount: $250 discount per child, up to a maximum of 4 children; child age is based on the charter date, not the date of booking
• Children: $250 per child, up to four children. Does not combine with the half-board meal plan.

The Half-Board Meal Plan and Child discounts are each applied first to the base charter rate. The Child discount does not combine with the Half-Board option.

Meet the Crew

Captain Toby Wilson is from London and learned to sail on lakes as a child. He spent nearly five years in professional kitchens before going to sea, worked his way through his qualifications and is a PADI Divemaster, so he is as comfortable below the surface as on it. Chef Kirsty Egner is South African and runs the galley. Toby’s view is that the best days aboard are the ones that feel effortless, and the week is built around that.

Toby Wilson

Captain

Nationality: United Kingdom
Languages: English

Kirsty Egner

Chef

Nationality: South Africa
Languages: English

Sample Menu

A week in Chef Kirsty Egner’s galley

Kirsty Egner, Chef aboard Liquid Zen

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Breakfast

The green toast, creamy avocado on toast · painkiller French toast, golden French toast inspired by the BVI's most famous cocktail · toasted bagel with cream cheese, smoked salmon and a zesty garnish · light, fluffy plain or chocolate chip pancakes with whipped cream, bacon and syrup · shakshuka, eggs cooked in a rich North African tomato base · salami portholes, baked eggs nestled in salami with a mozzarella crust · the great British breakfast with eggs, sausages, tomato and beans · granola layered with yoghurt · tropical fruit platters · breakfast cheese platters · and tropical smoothies

Lunch

The famous poke bowls, built on seasoned rice with seasonal vegetables and your choice of protein · sticky brandy BBQ ribs, slow-cooked and glazed, with assorted salads · three cheese lasagna layered with rich ground beef and baked golden · fish tacos with lightly seasoned white fish, crunchy vegetables and a zesty sauce in soft tortillas · tuna niçoise with seared tuna, crisp greens, tomatoes, potatoes, boiled egg and homemade dressing · superfood salad with wholesome grains, feta and sticky sesame chicken · or chipotle chicken roti wrapped warm with salad and a creamy smoky sauce, alongside freshly baked homemade breads

Dinner

Chilli and lobster linguine, freshly caught Anegada lobster tossed through silky linguine with chilli, garlic and herbs and a delicate Parmesan crisp · citrus-infused mahi-mahi grilled and served with coconut rice, a vibrant citrus salad and citrus dressing · pepper-crusted steak with seasonal roast vegetables and a rich pan jus · herb-crusted pork tenderloin with seasonal accompaniments · silky butter chicken curry simmered in an aromatic tomato and butter sauce · signature seafood paella, Spanish-inspired and generous with seafood · or bobotie, the South African classic of fragrant curried minced beef and chutney under a silky savoury custard

Dessert

Lemon brûlée · caramel peppermint crisp tart · warm apple crisp · decadent chocolate mousse · key lime pie · or passion fruit delight

A taste of what Chef Kirsty Egner 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