Sail Away | All-Inclusive BVI Catamaran Charter

About This 2014 Lagoon 620 Sailing 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: $150 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: $200 per child under 12, up to three children.

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

Sail Away sails with a professional crew of three: Captain Daniel Sawyer, Chef Megan Claire Beangstrom and Stew/Deckhand Nick Freel.

Daniel Sawyer

Captain

Nationality: British

Megan Claire Beangstrom

Chef

Nationality: South African

Nick Freel

Stew/Deckhand

Nationality: South African

Sample Menu

A week in Chef Megan Claire Beangstrom’s galley

Megan Claire Beangstrom, Chef aboard Sail Away

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Breakfast

Every breakfast includes a daily fruit platter, and then: classic eggs Benedict, poached eggs on toasted English muffins with smooth hollandaise and braised basil pesto cherry tomatoes · or the adventurous quiche, roasted squash, pepperdew and three cheese, or paprika, spinach and feta, served with crispy honey-glazed bacon

Lunch

Lunch opens with surf and turf sliders, a double act of fresh dill mayo shrimp sliders and seared Philly cheesesteak sliders. Then: herb-marinated grilled chicken breast with warm black garlic brie, tart cranberries and charred green beans on fresh salad leaves, dressed with vinaigrette and served with house-baked garden focaccia · or a seared tuna poke bowl with sesame-seared tuna, avocado, shaved carrot, cucumber, pickled ginger, buttered edamame, spring onion and orange teriyaki quinoa with a lightly spicy Asian mayo

Dinner

To begin: creamy vadouvan carrot purée with seared sesame scallops and wild greens · red onion tartlets glazed with a fig and lemon balsamic reduction · or arancini risotto balls. Mains: sous-vide lamb rack with mint verde, garlic potato purée and honey-roasted butternut · sous-vide pork tenderloin with light truffle cauliflower purée, caramelised red balsamic onions and pickled radish · or lemon almond crusted snapper with tarragon brown butter, steamed broccoli and a shaved fennel salad of orange and grapefruit segments, baby rocket, mint and light citrus vinaigrette

Dessert

Creamy dark chocolate ganache tart on a vanilla almond crumb with espresso cream and fresh blueberries · zesty tarte au citron, a lemon and lime cream tart on a vanilla butter crumb · or cheesecake tiramisu with coffee syrup

A taste of what Chef Megan Claire Beangstrom 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