Sapphire | All-Inclusive BVI Catamaran Charter

About This 2026 Fountaine Pajot Alegria 67

What’s Aboard

Worth Knowing

• Air-conditioned port forepeak cabin available at an additional charge — suitable for children and young teenagers only (wet head)
• All four guest cabins are ensuite with freshwater electric heads, high thread-count linens, and mattress toppers
• For 6-night charters, divide the weekly rate by 7 and multiply by 6; for 5 nights or fewer, divide by 6 and multiply by the number of nights
• Holiday weeks (Christmas & New Year’s) are full-board only, 7 nights
• New Year’s week 2026/27 is already booked
• Preferred pickup and drop-off is Village Cay Marina, Road Town, Tortola (BVI)
• Full watersports lineup with a hydraulic swim lift, Seabobs, paddleboards, snorkel gear, and towables
• Onboard WiFi included
• Children welcome
• No smoking on board

Discounts

• Half-Board Plan: 7 breakfasts, 4 lunches, 3 dinners onboard; 3 lunches & 4 dinners ashore at guest’s expense — $150 per person discount
• Local Fare Meal Plan: $150 per person discount off the charter rate — includes 7 breakfasts, 5 lunches & 5 dinners aboard; requires 2 lunches and 2 dinners ashore at guest expense

Discounts are per-person deductions from the standard full-board weekly rate for guests who choose to dine ashore for some meals, based on a 7-night charter.

Meet the Crew

Captain Christian Klopper was born and raised on South Africa’s Western Cape coast and turned a lifelong love of the ocean into a career, working as a bosun and delivery skipper before moving into charter with his partner, Chef Lida Fourie. He is a Dive Master and a keen surfer, kitesurfer and wakeboarder, and enjoys getting guests into the water. Lida trained in fine dining at the Ashburton School and has seven years in luxury yachting, most of it alongside Chris; she cooks with locally grown produce and plates it properly. David De Castro looks after the deck and the interior.

Christian Klopper

Captain

Nationality: South African
Languages: English, Afrikaans

Lida Fourie

Chef/First Mate

Nationality: South African
Languages: English, Afrikaans

David De Castro

Stew/Deckhand

Nationality: South African
Languages: English, Afrikaans

Sample Menu

A week in Chef Lida Fourie’s galley

Lida Fourie, Chef aboard Sapphire

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Breakfast

French toast stacked with crispy bacon, banana and maple syrup · spinach omelette with roasted tomatoes on the vine and breakfast sausage · eggs Benedict with spinach and mushrooms on an English muffin with tropical fruit · beef huevos rancheros, multigrain tortillas stacked with ground beef, eggs, peppers, salsa, cilantro, feta and avocado · smashed avocado sandwiches with boiled eggs, crispy bacon crumble and beetroot hummus · a sweet and savoury bagel charcuterie board · or a continental spread with fresh fruit and pastries

Lunch

Lobster pasta salad with roasted pumpkin and fresh green beans in a Caribbean mayo dressing · sticky jerk salmon with mango slaw and crispy rice noodle salad · stuffed homemade beef burgers with caramelized onions, melted Gruyère and truffle mayo with a fresh side salad · spice-rubbed jerk chicken glazed with honey over massaged kale Caesar with warm crusty artisan bread · ahi tuna poke bowls · or Asian fusion, Korean BBQ and pulled pork tacos

Dinner

Sundowner bites first: a charcuterie platter with cured meats, cheeses, fruit and crackers · teriyaki salmon and cucumber cannelloni · grilled nectarine and cheese crostini with balsamic glaze and fresh basil · crab and phyllo baskets with baby pears, blue cheese and caramelized walnuts · Vietnamese spring rolls with peanut dipping sauce · and Thai snacks. Mains: rack of lamb seared and crusted with warm spices over wilted spinach and creamy mash, finished with silky moilee, a spiced coconut broth · filet mignon on slow-roasted potatoes with wilted baby bok choy, confetti of cherry tomatoes and Madeira jus · crispy-skin sea bass on silky roasted butternut purée with blistered new potatoes, flame-grilled asparagus and island chimichurri · seared mahi-mahi with zesty creole sauce, creamy coconut rice, crisp broccoli and coconut fried onion rings · flaky grouper with veggie-packed succotash, creamy corn sauce and lemon confit oil · Thai red curry with scallops, tiger prawns, bamboo shoots and udon · or shrimp scampi with angel hair pasta

Dessert

Peanut butter mousse with brownie crumble · coconut panna cotta with tropical fruits and glass biscuits · caramelized pear parcels with rich chocolate sauce · cheese mousse with homemade almond toffee sauce and cookie crumble · lemon possets with red berries and shortbread · mini carrot cakes with cream cheese frosting and caramelized walnuts · or mini apple crumble with vanilla ice cream

A taste of what Chef Lida Fourie 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