Ships & Giggles | All-Inclusive BVI Catamaran Charter

About This 2020 Leopard 58

What’s Aboard

Worth Knowing

• Five ensuite cabins — up to 10 guests
• Full air conditioning including overnight AC, an onboard water maker and generator power
• Minimum charter length is 4 nights
• 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
• Preferred pick-up and drop-off is Virgin Gorda – Spanish Town
• Full lineup of water toys and snorkel gear

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.

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

Ships & Giggles sails with a professional crew of two: Captain Daniel De Kock and Chef/First Mate Janey Krige.

Daniel De Kock

Captain

Nationality: South African
Languages: English

Janey Krige

Chef/First Mate

Nationality: South African
Languages: English

Sample Menu

A week in Chef Janey Krige’s galley

Janey Krige, Chef aboard Ships & Giggles

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Breakfast

Avo & Halloumi Toast
Toasted sourdough topped with smashed avocado, grilled halloumi, crumbled feta and fresh pea shoots. Served alongside warm apple and cinnamon muffins. · Breakfast Tacos
Soft tortillas filled with scrambled eggs, crispy bacon, fresh salsa, avocado and a touch of sour cream for a vibrant start to the day. · Salmon Bagel Spread
Fresh bagels served with cream cheese, smoked salmon, red onion, capers, boiled eggs, lettuce, cucumber, tomato and crispy bacon for a build-your-own breakfast. · Strawberries & Cream Pancakes
Fluffy pancakes served with fresh strawberries, whipped cream, maple syrup and a side of eggs and crispy bacon. · Loaded Croissants
Buttery croissants filled with smashed avocado, crispy bacon, a soft poached egg, fresh rocket and shaved parmesan.

Lunch

Mediterranean Bowl
A vibrant bowl of hummus, tzatziki, Greek meatballs, olives, cucumber and feta, served with freshly made flatbread. · Lobster Pasta
Light and flavourful pasta with tender lobster, zucchini, cherry tomatoes and a hint of mild red chilli. · Poke Bowls
Fresh tuna paired with avocado, mango and pickled ginger on a bed of rice, finished with a light, zesty dressing. · Sweet Chili Chicken Bowl
Tender chicken glazed in sweet chili sauce, served with fragrant rice and finished with a coconut lime drizzle. · Sushi Selection
An assortment of freshly prepared sushi, including maki rolls, hand rolls and chef’s selection of seasonal favourites.

Dinner

Garlic Shrimp Crostini
Toasted crostini topped with garlic butter shrimp and creamy avocado. · Thai Chicken Satay
Grilled chicken skewers served with a rich and flavourful peanut sauce. · Spicy Tuna Crispy Rice
Crispy rice squares topped with spicy tuna and a touch of heat. · Avo & Mango Ceviche Fresh fish cured in citrus, mixed with mango,Avo and jalapeño · Traditional Spanakopita
Golden filo pastry filled with spinach and feta, baked until crisp and flaky. · Line Fish & Herb Sauce
Fresh line-caught fish served with a fragrant herb sauce, crispy potatoes and grilled asparagus. · Steak Night
Perfectly grilled steak served with sweet potato purée, chimichurri and crispy hasselback potatoes. · Calabrian Fish Pasta
A rich and slightly spicy pasta featuring bold Calabrian flavours. · Beef Short Ribs
Slow-cooked beef short ribs served with pumpkin purée infused with maple and paprika. · Roasted Pork Tenderloin
Tender pork served with cauliflower purée, roasted carrots and a balsamic glaze.

Dessert

Traditional Milk Tart
A classic South African favourite with a creamy filling and a hint of cinnamon. · Pavlova
Crisp meringue topped with mango, lemon curd and fresh berries. · Red Wine Pears
Poached pears in red wine served with mascarpone cream and roasted almonds. · White Chocolate Panna Cotta
Silky panna cotta served with passionfruit and a coconut crumb. · Malva Pudding
A rich and indulgent South African dessert served warm with a scoop of vanilla cream · STANDARD SHIP’S BAR · Non-alcoholic: Coke · Diet Coke, Sprite, Ginger Ale, La Croix, Club Soda, Tonic Water, Assorted Juices

A taste of what Chef Janey Krige 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