Nana Marie | All-Inclusive BVI Catamaran Charter

About This 2026 Fountaine Pajot Thira 80

What’s Aboard

Worth Knowing

• 5-night minimum charter; shorter charters considered on request
• Short charter proration: 6 nights = weekly rate ÷ 7 × 6; 5 nights or fewer = weekly rate ÷ 6 × number of nights
• Sleep-aboard option available: 50% of the daily rate, boarding after 4:00 PM, includes snacks/welcome cocktails/continental breakfast (dinner ashore at guest’s expense); not offered during Christmas & New Year’s weeks
• Holiday weeks (Christmas & New Year’s) are full-board only, 7 nights; Christmas week must end on or before Dec 26, New Year’s week may not start before Dec 27
• New Year’s week 2026/27 is already booked
• Charter waiver required in addition to the standard charter contract
• Scuba diving offered as rendezvous diving only (no onboard air compressor)
• Minimum guest age is 1 (children welcome)
• Preferred pickup is Scrub Island, BVI; Tortola pickup/drop-off also available; USVI ports on request with advance approval
• BVI port availability is subject to an annual limit — inquire ahead

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

From the galley

Nana Marie

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Breakfast

Freshly brewed coffee, premium teas, juices, seasonal fruit, yogurts and homemade granola with every breakfast, and then: classic eggs Benedict on a toasted English muffin with breakfast sausages and freshly baked banana bread · bagels with cream cheese, smoked salmon and eggs alongside pastéis de nata, the traditional Portuguese custard tart · golden French toast with whipped cream and wild berries, crispy bacon, fried eggs and homemade carrot and walnut muffins · smashed avocado toast with poached eggs and warm croissants · spinach, feta and cherry tomato frittata with crispy bacon and a fresh fruit smoothie · or fluffy pancakes with Canadian maple syrup, crispy bacon and eggs cooked to your preference

Lunch

Homemade pizzas from the outdoor pizza oven with a fresh seasonal salad · mahi-mahi tacos with avocado, cabbage and corn salsa and lime sour cream · seared bluefin tuna poké bowl with sushi rice, mango, edamame, fresh vegetables and soy-honey dressing · grilled lamb koftas with warm pita, Greek salad and homemade tzatziki · prosciutto, melon and mozzarella salad with roasted nuts, Dijon vinaigrette and fresh focaccia · or a classic Caesar with grilled chicken, homemade croutons, Parmesan and freshly baked bread

Dinner

To begin: burrata caprese with heirloom tomatoes, basil and balsamic pearls · brie and caramelised onion filo tart with rocket salad · creamy butternut squash and coconut curry soup · green and white asparagus mosaic with hollandaise and basil oil · fresh vegetable rice paper spring rolls with sweet chilli dipping sauce · or tomato, basil and red onion bruschetta with balsamic glaze. Mains: beef filet mignon with creamy mashed potatoes, prosciutto-wrapped asparagus and wild mushroom sauce · herb-crusted rack of lamb with dauphinoise potatoes, roasted vegetables and rosemary jus · pan-seared sea bass with fragrant coconut rice, roasted vegetable roses and lemon butter sauce · tagliatelle with prawns and lobster in a lobster bisque cream with lemon zest, fresh herbs and a touch of chilli · pork tenderloin with roasted baby potatoes, seasonal vegetables and orange brandy jus · or pad Thai rice noodles with seared five-spice duck breast

Dessert

Warm chocolate lava cake with homemade gelato and cocoa tuile · vanilla panna cotta with red berry coulis and caramel crunch · warm apple crumble with chantilly cream and toffee drizzle · classic key lime pie with torched Italian meringue · spiced poached pears with stem ginger ice cream · or pavlova with passionfruit mousse and tropical fruit gel

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