Tru North | All-Inclusive BVI Catamaran Charter

About This 2021 Fountaine Pajot Alegria 67

What’s Aboard

Worth Knowing

• Minimum charter length: 4 nights
• Standard crew turnaround between charters: 48 hours
• Charters shorter than 7 nights are prorated: 6-night charters = weekly rate ÷ 7 nights x 6 nights; 5 nights or fewer = weekly rate ÷ 6 nights x number of nights
• Sleep-aboard option available the night before charter starts: half the daily rate, includes boarding after 4pm, a welcome cocktail, and breakfast the next morning (dinner ashore at guest’s expense)
• Additional scuba dives beyond the 3 included per week are $50 per certified diver; wetsuits must be rented separately
• Christmas charters must end no later than Dec 27; New Year’s charters must begin no sooner than Dec 28
• MCA-compliant vessel, chartering under Caribbean Terms

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’s Discount: $200 discount per child under age 12, up to a maximum of 3 children
• Children: $200 per child under 12, up to three children.

All discounts are applied per person against the per-guest charter rate shown in the rate card.

Meet the Crew

Captain Ryan Hayes was born and raised in southern Africa, catching lobster and surfing before school, and took his Yachtmaster Ocean before sailing the Indian Ocean through Madagascar, Mozambique, the Seychelles and Mauritius. He built a reputation as a charter captain in the Mediterranean, moved to the Virgin Islands in 2021 and has more than a hundred charters and 40,000 miles behind him. He holds a 200-ton license and a PADI Divemaster. Chef Sarah Henderson is South African and culinary trained, having found cooking during a business marketing degree. Matea Kosovic is deck and stewardess.

Sarah Henderson

Chef

Nationality: South African
Languages: EnglishAfrikaans

Ryan Hayes

Captain

Matea Kosovic

Stewardess

Nationality: Croatian
Languages: English and Croatian

Sample Menu

A week in Chef Sarah Henderson’s galley

Sarah Henderson, Chef aboard Tru North

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Breakfast

Every breakfast includes seasonal fruit and the signature house-made granola with creamy yogurt, and then: eggs Benedict, poached island-fresh eggs on toasted English muffins with light hollandaise foam and microgreens · beetroot-cured smoked salmon with whipped herbed goat's cheese on crusty rye sourdough · smashed avocado croissant layered with truffled arugula, poached egg and shaved aged Parmesan · brioche French toast with Biscoff cream, whipped vanilla mascarpone, island berries and hazelnut crumble · crispy bacon bagel with silky scrambled eggs, peppery arugula and house-made chilli crisp · grilled sourdough with wilted spinach, sautéed mushrooms, poached eggs and basil pesto · or a kimchi and Gruyère omelette with toasted house rye and microgreens

Lunch

Wahoo à la plancha, seared with lemon-caper salsa verde, an heirloom tomato, cucumber and fennel salad and roasted red pepper basil farro · butter-poached lobster roll in a toasted brioche roll with white slaw, apple gel and shoestring fries · black garlic and truffle beef burger with brie, crispy shallots, arugula and port-bacon jam on brioche · snapper ceviche tacos, fresh-caught snapper in passionfruit leche de tigre with crisp plantain · almond-crusted salmon with herbed couscous, pea-mint purée and shaved fennel salad · cold soba noodle salad with miso-glazed salmon, yuzu-soy vinaigrette, cilantro and crispy shallots · or a modern Caesar with yogurt-marinated grilled chicken, toasted walnuts and brioche breadcrumbs

Dinner

To begin: tuna crudo, sashimi-grade tuna in watermelon aguachile with pickled radish and cilantro oil · kingfish ceviche, citrus-cured with spicy ume, coconut and a whisper of chilli · charred prawns seared in smoked prawn butter · sesame prawn toast with prawn mousse, tom yum mayo and kaffir lime zest · ragù arancini over 'nduja-spiked tomato sauce with chive oil · kimchi fritters with spring onion mayo · or heirloom tomato and burrata salad with basil oil. Mains: filet mignon with truffle pomme dauphine, king oyster mushrooms, garden peas, port wine jus and cilantro oil · miso-marinated black cod with sesame bok choy, shiitake dumpling, yuzu beurre blanc and airy yuzu foam · crispy-skin Chilean sea bass with coconut-lime velouté, charred corn and fragrant chive oil · crispy chicken supreme in tarragon-sherry jus with braised leeks, layered potato pavé and hazelnut haricots verts · or the fresh pasta of the week, handmade daily from regional Italian traditions with seasonal ingredients

Dessert

Chocolate-hazelnut tart with hazelnut praline, salted caramel ice cream and caramel popcorn crunch · tonka bean cheesecake with mango gel, graham crumble and passionfruit ice cream · mango and cardamom crème brûlée · pear and ginger cake, warm and spiced, with poached pear, rosemary caramel and pine nut butter · green apple and pear crumble with golden oat topping and basil sorbet · coconut panna cotta · or banana mousse

A taste of what Chef Sarah Henderson 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