RumRunner | All-Inclusive BVI Catamaran Charter

About This 2026 Heysea Seaview 59

What’s Aboard

Worth Knowing

• Minimum 5-night charter; shorter stays are pro-rated (6 nights = weekly rate ÷ 7 × 6; 5 nights or fewer = weekly rate ÷ 6 × number of nights)
• Sleep-aboard option available at half the daily rate (boarding after 4pm, welcome cocktail, and breakfast the next morning)
• Standard embarkation/disembarkation is 12pm/12pm; 72-hour turnaround required between charters (24-48 hour turns available on request)
• 2026 Christmas charter: 7-night minimum, $55,000 for 2-10 guests, must end no later than Dec 26
• 2026 New Year’s charter: 7-night minimum, $72,000 for 2-10 guests, must start Dec 28 or later
• Scuba diving is rendezvous-only (no compressor or dive gear aboard); Captain Bertie is a certified Dive Master
• Rate does not include special guest requests, cancellation/travel insurance, airport transfers, or personal expenses

Discounts

• Half-Board Meal Plan: $150 per person discount off the charter rate — includes 7 breakfasts, 4 lunches, 3 dinners aboard; remaining meals ashore at guest expense
• Local Fare Meal Plan: $100 per person discount off the charter rate — includes 7 breakfasts, 5 lunches, 6 dinners aboard; remaining meals ashore at guest expense
• Children: $100 per child under 12. Infants: $500 per infant.

Meal-plan discounts are applied per person against the weekly charter rate for guests who choose to dine ashore for a portion of their meals.

Meet the Crew

RumRunner’s two-person team is led by Captain Bertie, an RYA Yachtmaster Offshore and Dive Master from South Africa with a background in mechanical and electrical engineering, who has cruised extensively through the Caribbean. In the galley, Chef Michelle, who traded a career in distribution and logistics for training at the Superyacht Culinary Academy, builds menus around local ingredients and guest preferences.

Bertie

Captain

Nationality: South Africa

Michelle

Chef

Sample Menu

A week in Chef Michelle’s galley

Michelle, Chef aboard RumRunner

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Breakfast

Smoked salmon bagels with fresh dill, cream cheese, avocado, capers and crème brûlée grapefruit · poached eggs Florentine with wilted spinach and bacon on an English muffin under hollandaise · breakfast burritos with egg, cheese, tomato, sour cream, ham and mushrooms · French toast bread pudding with brown sugar and fresh berry compote · shakshuka, sunny-side-up eggs in a simmering mix of tomatoes, bell pepper, onion and garlic · crêpes with classic lemon and cinnamon sugar or banana and chocolate · avocado toast with Havarti, micro sprouts, smoked paprika and chilli oil · or the classic plate of eggs, bacon, toast, pancakes and breakfast sausage

Lunch

Caribbean chicken salad with aromatic chicken, bell peppers, red onion, grapes, apple and spicy mango chutney mayonnaise, alongside a bean salad of red and black beans, chickpeas, cucumber, tomato and red onion in sweet chilli · BBQ pork ribs in hickory sauce with sweet tangy potato salad and grilled corn · white fish paella with shrimp, chorizo, aromatic rice and a blend of vegetables · seared tuna niçoise with baby potatoes, egg, black olives, snap peas, mixed greens and Dijon dressing with warm bread · grilled chicken satay skewers with peanut sauce, apple and beet feta salad, fresh mint, parsley and jasmine rice · beef and zucchini wraps with ground beef, jalapeño, sour cream, salsa, cheese, romaine, feta and olives · or fish and vegetable pie with a creamy filling under cheesy mashed potatoes

Dinner

To begin: caramelized onion and brie tart · beetroot and goat's cheese salad with walnuts and tangy balsamic · smoked oyster mousse · balsamic bruschetta on French bread with tomatoes, Parmesan, garlic and fresh basil · halloumi, carrot and orange salad · cucumber and papaya salad in a sweet and sour dressing · or butternut soup. Mains: garlic butter lobster tails with yellow rice and coleslaw · seared steak with mashed potatoes and sweet carrots · mahi-mahi fillets with zesty lemon garlic, butter and herb couscous, grilled asparagus and julienne peppers · pork tenderloin in orange brandy sauce with crisp BBQ broccoli and sweet potato mash · garlic sautéed shrimp with fettuccine and oven-roasted zucchini, eggplant, pumpkin and red pepper in a light cream sauce · grilled shrimp and vegetable skewers with Mediterranean salad · or sweet and savoury teriyaki chicken with seasonal vegetables and spinach rice

Dessert

Cappuccino cheesecake · apple crumble with cream · chocolate brownies and ice cream · key lime pie · crème brûlée · tiramisu · or mango mousse

A taste of what Chef Michelle 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