Mother Ocean | All-Inclusive BVI Catamaran Charter

About This 2019 Leopard 50

What’s Aboard

Worth Knowing

• Four ensuite cabins — up to eight guests
• Full air conditioning including overnight AC, an 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 pick-up and drop-off is Tortola – Nanny Cay
• Full lineup of water toys and snorkel gear

Discounts

• Half-Board Meal Plan: $200 per person discount off the charter rate — includes 7 breakfasts, 4 lunches & 3 dinners aboard
• Local Fare Meal Plan: $150 per person discount off the charter rate — includes 7 breakfasts, 5 lunches & 5 dinners aboard; requires 2 lunches and 1 dinner ashore at guest expense

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

From the galley

Mother Ocean

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Breakfast

Spring Vegetable Frittata w/goat cheese, fresh vegetables and herbs with Greek yogurt parfait · Avocado and tomato egg scramble with fresh cilantro and homestyle caramelized onion potatoes · BLTAE – Bacon, lettuce, tomato, avocado and fried egg sandwich with spicy mayo served on fresh sourdough with citrus brown sugar marinated fruit salad · Stuffed French toast with Raspberry compote and cream, fresh tropical fruit and crispy bacon · Breakfast Banana Split: Yogurt covered in fresh mixed berries and slivered almonds served in a banana boat and drizzled with honey and cinnamon

Lunch

Chipotle Shrimp and chicken tacos with fresh pico de gallo and cilantro, black bean salad with corn, avocado and lime juice · Grilled skirt steak with cherry balsamic sauce, served with a warm spinach, mushroom and pine nut salad · Seared yellowfin tuna with cherry tomatoes, cucumber, scallions, avocado and spicy sriracha mayo, served over a bed of brown rice · Blueberry and barrel aged Feta salad, tiny lettuces, cornbread cracker, pistachios, and lemon curd dressing · Farro salad with pine nuts, blueberries, peaches, spinach and basil, tossed with a honey vinegarette

Dinner

Slow roasted salmon marinated in honey, ginger, lime and Dijon vinegarette over creamy coconut lime rice with roasted spring vegetables · Grilled snapper with blended Caribbean spices, citrus and fresh mint served with roasted pineapple salad and herbed cous cous · Filet medallions with garlic herb butter, rosemary roasted potatoes and sauteed almond haricots verts · Roasted chicken breast smothered in a Mediterranean sauce – sun dried tomato, dill, capers, lemon, balsamic and olive oil, over a bed of lemon and parsley risotto and roasted rainbow vegetables · Creamy curried carrot ginger soup with parmesan croutons · Caprese salad with toasted bread crisps · Ceviche with guacamole and fresh tortilla chips · Salmon bites with jerk seasoning and mango salsa · Summer Charcuterie board with caramelized red wine onion dip

Dessert

Lemon curd pound cake with blueberry compote · Vanilla crème Brulé with fresh raspberries · Mini key lime tarts with whipped cream · Boozy Chocolate Kahlua Cupcakes · Blueberry lavender mini cheesecakes · Chocolate Pavlova with whipped cream and passionfruit

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