Philotimo | All-Inclusive BVI Catamaran Charter

About This 2018 Lagoon 630 Power Catamaran

What’s Aboard

Worth Knowing

• 5-night minimum charter (shorter charters considered on inquiry)
• 24-hour turnaround between charters
• Sleep-aboard the night before charter start is available for half the daily rate, including boarding after 4pm, a welcome cocktail and canapes, and a light breakfast the next morning; that evening’s dinner is ashore at guests’ expense
• Christmas and New Year’s charters require a 7-night minimum and are priced flat regardless of guest count
• Non-certified guests can arrange a discover scuba course through Sail Caribbean Divers at additional cost; extra dive gear/tanks beyond what’s onboard (3 tanks, 4 BCDs, 3 regulators) can also be rented for a fee

Discounts

• Half-Board Meal Plan: $100 per person discount off the charter rate — includes ; 7 breakfasts, 4 lunches & 3 dinners, all other meals to be eaten ashore at guest expense aboard
• Local Fare Meal Plan: $75 per person discount off the charter rate — includes ; 7 breakfasts, 5 lunches & 6 dinners, all other meals to be eaten ashore at guest expense aboard
• Children: $100 per child.

Both meal plans are alternatives to the standard full-board inclusive rate – choosing one lowers the charter fee slightly in exchange for guests covering a few meals ashore themselves.

Meet the Crew

Captain Gavin was on boats at five and grew up with his parents planning a circumnavigation, which set the course. He qualified as a sailing instructor and has spent the past ten years as a charter captain in the British Virgin Islands, where his knowledge of the water is hard to match. He holds an RYA and MCA Yachtmaster Ocean, a BVI Boatmaster certificate and a SAMSA Yachtmaster Commercial. Free diving is the real passion, though surfing, fishing and most other watersports get a look in. Chef Marie runs the galley.

Gavin

Captain

Nationality: South African
Languages: English / Spanish / Italian

Marie

Chef

Sample Menu

A week in Chef Marie’s galley

Marie, Chef aboard Philotimo

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Breakfast

Hearty breakfast bowl with fluffy scrambled eggs, savoury sausage, crispy bacon, creamy avocado, charred tomato and sautéed mushrooms · classic eggs Benedict on buttered English muffins with poached eggs, ham or bacon and velvety hollandaise · Caribbean French toast, thick slices kissed with cinnamon and vanilla, with crispy bacon · blueberry pancakes with breakfast sausage and pure maple syrup · a fluffy omelette folded around tender ham, melted cheese and fresh vegetables · or a toasted bagel with silky smoked salmon, whipped cream cheese and briny capers

Lunch

Blackened chicken Caesar with smoky chicken over crisp romaine, creamy Caesar dressing, anchovies and aged Parmesan shavings · Amigos fish tacos, crispy fish in soft tortillas with zesty guacamole, fresh pico de gallo and sour cream · beef pithivier, a golden puff pastry dome of rich seasoned beef with a salad of shaved fennel, courgette and crisp green apple · seared steak salad over fresh greens with seasonal vegetables and a bold dressing · seared tuna linguine with vibrant Italian pesto and briny green olives · pulled pork wraps with creamy Romanian-style potato salad and a crisp green salad · or feta and sun-blush tomato quiche with a bright garden salad

Dinner

To begin: tuna tartare, hand-cut sashimi-grade tuna delicately seasoned · shrimp cocktail on crisp garden greens with zesty cocktail sauce · grilled zucchini cannoli, thin ribbons rolled around whipped goat cheese and sundried tomatoes with Italian pesto · caprese and arugula salad with balsamic glaze and aged Parmesan · feta and melon salad with citrus vinaigrette · an artisan charcuterie board of fine cheeses, cured meats, crudités and pickles · buffalo chicken wings with house-made ranch · assorted flatbreads warm from the oven · hummus with toasted pita wedges · roasted butternut squash and ginger soup with boat-made dinner rolls · or roasted red pepper and tomato soup. Mains: filet mignon cooked to your preference with truffle mash, a shallot tarte Tatin and glossy Madeira jus · pan-seared sea bass on fennel ribbons with capers, lemon, golden glazed potatoes and herb oil · spiced cod in shellfish bisque with courgette, asparagus, plump mussels and saffron oil · pork loin and scallops with silky cauliflower purée and curry foam · Moroccan-spiced chicken with fig-pistachio boudin, roasted butternut squash, green beans and chicken jus · red curry shrimp with bamboo shoots, tender potatoes and thick udon noodles · or arrabbiata pasta with fresh arugula and warm buttery garlic bread

Dessert

Warm fudgy chocolate brownie with ice cream and fresh seasonal fruit · classic cheesecake on a buttery base with raspberry coulis · Italian panna cotta with tropical fruit salad · chocolate teardrops filled with mousse and served with crisp strawberry shards · zesty key lime pie in a buttery graham crust with whipped topping · or Kahlúa-infused tiramisu, espresso-soaked ladyfingers and mascarpone cream dusted with cocoa

A taste of what Chef Marie 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