On a Whim III | All-Inclusive BVI Catamaran Charter

About This Lagoon 46

What’s Aboard

Worth Knowing

• 48-hour turnaround between charters (24-hour turns available on request)
• 3 dives per week included for certified divers on charters of 6+ nights — additional dives $50 per person
• $200 per resort/DSD dive course, $400 per referral course
• Crew berths in the forward cabin
• WiFi available in both US and international waters (speeds vary abroad)
• Drinking water tested for purity — reusable bottles provided
• Short charters considered — inquire for 24-hour turns

Discounts

• Half-Board Meal Plan: $150 per person discount off the charter rate — includes 7/4/3 BREAKFAST/LUNCH/DINNER aboard
• Child discount: $250 per child, max 4 children (does not combine with half-board)
• Sleep-aboard: $2,000 the night before departure — continental breakfast provided, vessel departs at noon
• Children: $250 per child, up to four children. Does not combine with the half-board meal plan.

Half-board and sleep-aboard arrangements must be requested through your booking agent.

Meet the Crew

Captain John Salzmann was raised on Southern home cooking, learning Alabama recipes from his mother, and started out in a fine dining restaurant working through both front and back of house. Years in the mountains of Colorado and Wyoming brought whitewater rescue and wilderness first responder training, and a hundred days of solo travel brought diving; he now holds advanced and rescue certifications. He and Chef and First Mate Caitlin Mahoney completed STCW and SYCA culinary training in Cape Town in early 2026, then sailed a 53-foot catamaran across the Atlantic to the Caribbean, ten weeks and more than 6,000 nautical miles.

John Salzmann

Captain

Nationality: American
Languages: English

Caitlin Mahoney

Chef/First Mate

Nationality: American
Languages: English

Sample Menu

A week in Chef Caitlin Mahoney’s galley

Caitlin Mahoney, Chef aboard On a Whim III

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Breakfast

Eggs Benedict with a fruit platter · a bagel charcuterie platter · Southern-style flapjacks with chantilly cream and a tropical smoothie · shakshuka with fresh naan · parfait bowls with homemade croissants · Southern hot honey chicken and waffles · or an omelette with a yacht tart

Lunch

Shrimp tacos · poke maguro with spicy cream sauce · scallop ceviche with teriyaki ginger sauce · gyros with a Greek salad · blackened tuna with pineapple orange salsa and rice cake · Mediterranean crab pasta salad with shrimp and scallop skewers · or a spicy citrus arugula and watermelon salad

Dinner

To begin: conch corn fritters with Caribbean pink sauce · crab croquettes · Caribbean spring rolls · bacon-wrapped dates · pistachio-crusted goat cheese with warm beet salad · cucumber and sweet corn gazpacho · or a caprese salad. Mains: New York strip steak au poivre with pomme purée and roasted asparagus · herb-crusted mahi-mahi with mango salsa · pistachio-crusted pork tenderloin with sweet potato crostini · seafood paella · sun-dried tomato and basil stuffed chicken on lemon butter couscous · pork pad Thai · or risotto al pomodoro with Parmesan flakes

Dessert

Toasted coconut cream pie · chocolate lava cake · ginger poached pear with a cinnamon sugar donut hole · white chocolate cheesecake with honey gel and orange crumb · crème brûlée · or lemon posset

A taste of what Chef Caitlin Mahoney 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