Solaire | All-Inclusive BVI Catamaran Charter

About This 2026 Two Oceans 555

What’s Aboard

Worth Knowing

• Based from St. Thomas, USVI (Yacht Haven Grande); open to relocate within the Caribbean, with limited BVI pickups available on request
• Ask about hosting 7-8 guests: the saloon table converts into a bed for two, sharing a bathroom with another cabin
• Sleep aboard the night before your charter starts for half the daily rate
• Rendezvous scuba diving can be arranged locally (no dive compressor or gear carried onboard)
• Twin 550hp Cummins engines and a 27-knot top speed mean more ground covered between anchorages
• Drinking water is tested for purity onboard, and reusable water bottles are provided as part of Solaire’s green initiatives

Discounts

• Half-Board Meal Plan: $150 per person discount off the charter rate — includes 7 breakfasts, 4 lunches & 3 dinners aboard; requires 3 lunches & 4 dinners ashore at guest expense
• Local Fare Meal Plan: $75 per person discount off the charter rate — includes 7 breakfasts, 5 lunches & 6 dinners aboard; requires 2 lunches and 1 dinner ashore at guest expense

Meal-plan discounts must be arranged with your booking agent in advance. Rates above are per-charter (2-6 guests); minimum 5 nights, inquire about shorter stays. 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.

Meet the Crew

Solaire carries a two-person crew – a New Zealand-born captain with a decade of navy and charter experience, and a European-trained private chef known for wholesome, Mediterranean-leaning menus.

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Sample Menu

A week in Chef Matilda Kopra’s galley

Matilda Kopra, Chef aboard Solaire

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Breakfast

Shakshuka with slow-cooked tomato and roasted pepper sauce, baked eggs, herbs, avocado and homemade sourdough · green breakfast bowl with soft scrambled eggs, avocado, sautéed greens, sesame, herbs, chilli crisp and sourdough · tropical French toast on brioche with roasted pineapple, coconut yogurt, passion fruit, berries and cinnamon · smoked salmon and herb rösti with poached eggs, avocado, caper-herb salad and lemon crème fraîche · avocado and poached egg tartine on homemade sourdough with herb salad, roasted tomatoes, lemon and chilli · coconut banana pancakes with fresh berries, passion fruit, toasted coconut, Greek yogurt and maple · or a coconut chia and Greek yogurt bowl with seasonal berries, toasted coconut, homemade granola and cacao nibs

Lunch

Caribbean grilled mahi-mahi with mango and avocado salsa, charred vegetables, coconut-lime quinoa, fresh herbs and citrus · grilled Mediterranean octopus with white bean purée, roasted peppers, fennel, citrus, herbs and crispy potatoes · sesame tuna bowl with seared tuna, soba noodles, edamame, cucumber, avocado, pickled vegetables and ginger-lime dressing · jerk-spiced chicken with coconut-lime slaw, roasted sweet potato, avocado and fresh mango salsa · coconut-lime fish curry with local white fish, seasonal vegetables, lime and toasted coconut over jasmine rice · Mediterranean mezze lunch with grilled prawns, hummus, baba ganoush, tabbouleh, marinated vegetables, olives and warm homemade flatbread · or a Mediterranean chicken plate with herb-marinated grilled chicken, hummus, cucumber, tomato, roasted vegetables, olives and warm flatbread. Afternoon snacks: homemade focaccia with whipped feta, roasted garlic and marinated olives · plantain chips with tuna ceviche · crispy rice paper rolls with shrimp, avocado, mango and peanut-lime dipping sauce · whipped avocado and plantain tostones · warm zucchini focaccia with whipped ricotta, thyme and hot honey · crispy coconut shrimp with mango-avocado salsa · and whipped feta and roasted vegetable crostini.

Dinner

Surf and turf, seared filet and butter-poached lobster with potato pavé, grilled asparagus and herb jus · Caribbean lobster tail with charred corn and avocado salad, roasted baby potatoes, herb butter and citrus · herb-roasted beef tenderloin with potato pavé, roasted asparagus, caramelized shallots and red wine jus · Thai-inspired seared scallops with cauliflower purée, charred bok choy, coconut-lime beurre blanc and crispy shallots · miso-glazed salmon with ginger sweet potato purée, bok choy, shiitake and sesame-herb salad · seared local snapper with cauliflower purée, charred broccolini, roasted peppers and herb salsa verde · or herb-crusted grouper with warm lentil and roasted vegetable salad, whipped feta and lemon-herb vinaigrette

Dessert

Passion fruit panna cotta with fresh berries, coconut crumble and lime · dark chocolate mousse with cacao, vanilla, sea salt, raspberry coulis and toasted hazelnuts · mango and passion fruit pavlova with coconut cream, fresh mint and lime · dark chocolate tart with raspberry coulis, vanilla mascarpone and sea salt · olive oil cake with roasted strawberries, basil and almond crumble · black sesame and vanilla ice cream with miso caramel, roasted banana and sesame tuile · or homemade mango sorbet with toasted coconut crumble

A taste of what Chef Matilda Kopra 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