Perfect Landing | All-Inclusive BVI Catamaran Charter

About This 2022 Fountaine Pajot Samana 59

What’s Aboard

Worth Knowing

• Minimum charter length is 5 nights; charters under a full week are pro-rated (6 nights = weekly rate ÷ 7 × 6; 5 nights or fewer = weekly rate ÷ 6 × nights)
• 48 hours required between back-to-back charters
• 7-night minimum required for charters over Thanksgiving, Christmas, and New Year’s
• Christmas charters must run Dec 19–26; New Year’s charters cannot start before Dec 28
• No captain-only (bareboat-style) charters offered
• No sleep-aboard option before or after the charter
• Scuba diving available by rendezvous only — no compressor or tanks onboard
• Children must be at least 5 years old and supervised by an adult from the charter party at all times
• No smoking or vaping in the interior, and no pets allowed

Discounts

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

The half-board deduction is applied per person against the base all-inclusive weekly rate.

Meet the Crew

Perfect Landing carries a tight three-person team who between them have run charters across the Mediterranean, the Caribbean, and the South Pacific. The captain leads with a decade-plus of BVI sailing and teaching experience, the chef draws on a background in sustainable food systems, and the stewardess brings a hospitality and massage-therapy background.

Tony Morgan

Captain

Nationality: British

Maya Beiers

Stewardess

Michelle Barbuto

Stewardess

Sample Menu

A week in Chef Darcy Drewyer’s galley

Darcy Drewyer, Chef aboard Perfect Landing

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Breakfast

Shakshuka with chorizo, homemade pita, roasted potatoes and fresh fruit · soft scrambled eggs and thick-cut bacon with fresh croissants, fruit and a yogurt parfait · classic eggs Benedict with prosciutto and sautéed asparagus · a homemade bagel spread with smoked salmon, whipped cream cheese, onion, capers, tomato and fried eggs · lemon poppyseed pancakes with sweet ricotta topping, bacon and eggs your way · avocado toast with local tomato, orange zest and a poached egg · or an açaí bowl with coconut, homemade granola and fresh fruit

Lunch

Signature crab cakes with spiced remoulade and grilled corn salad · pork belly bao buns with papaya salad, hot hoisin and lettuce leaves · crispy-skin salmon with niçoise salad, romaine, tomato, hard-boiled egg, roasted garlic potatoes and homemade tahini dressing · sesame vermicelli bowls with seared tuna and miso orange vinaigrette · chipotle shrimp tacos with fresh mango and jalapeño cabbage slaw · or Thai crispy chicken salad with wonton crisps, cabbage, carrot and honey ginger dressing

Dinner

To begin: conch and pineapple ceviche with homemade plantain chips · Yucatán shrimp with crusty bread · grilled peach and burrata · or a grazing platter of local cheeses, cured meats and assorted fruit. Mains: filet mignon with thin fresh-cut fries, peppercorn sauce and roasted asparagus · Caribbean lobster mac and cheese · saffron risotto with seared scallops and Parmesan · red wine braised short ribs with parsnip purée and spice-glazed carrots · local jerk mahi-mahi with mango coconut curry sauce, lemon-zested green beans and jasmine rice · crab carbonara with homemade pasta, lump crab, guanciale, Parmesan and black pepper · or an assortment of Japanese omakase plates with pan-fried gyoza, hand-rolled sushi, wakame and miso soup

Dessert

Pavlova with wild berry compote, whipped cream and assorted fruit · flourless dark chocolate torte with hazelnut ganache · classic crème brûlée · key lime tartlet with toasted coconut on buttery pastry · chai coconut panna cotta with matcha whipped cream and blackberries · or a three-layer white, dark and milk chocolate mousse with raspberry coulis

A taste of what Chef Darcy Drewyer 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