My Marina
Location Details: My Marina offers luxurious term charters in the British Virgin Islands this winter, with additional availability in the chic islands of St. Martin and St. Barths. For summer, she relocates to the stunning Grenadines, offering unforgettable one-way charters between St. Lucia, St. Vincent, and Grenada—perfect for an exclusive Caribbean escape.
Accommodation: My Marina offers three guest cabins, including a spacious master suite that occupies the entire port hull. The additional two guest cabins are located in the starboard hull, each thoughtfully designed for comfort and privacy—perfect for families or friends sharing an unforgettable Caribbean yacht charter experience.
Generator: Yes
Inverter: Yes
Dinghy: Yes
Dinghy Pax: 4
Helipad: No
Jacuzzi: No
Gym: Yes
Stabilizers: No
Elevators: No
Wheel Chair Access: No
AC: Full
AC Night: Yes
AC SurCharge: Generator - Shorepower
Internet: Onboard WIFI
Salon Stereo: Yes
Board Games: Yes
Deck Shower: Yes
Special Diets: Inq
Kosher: Inq
BBQ: Yes
Gay Charters: Inq
Nude Charters: Inq
Hair Dryer: No
Guest Smoke: Outside
Guest Pet: Yes
Children Allowed: Yes
Min Child Age: 8
Adult Water Skis: Yes
Stand Up Paddle: 2
Gear Snorkel: Yes
Sea Bob: No
Sea Scooter: No
Kite Boarding: Yes
Fish Permit: Can be arranged
Fishing Gear: Yes
Fishing Gear Type: Trolling gear and jigging gear
Num Fish Rods: 3
Swim Platform: Yes
Boarding Ladder: Electrical one
Scuba Onboard: Yacht offers Rendezvous Diving only
Games Beach: Yes
Under Water Cam: Yes
Under Water Video: Yes
Compressor: Not Onboard
SAINT MARTIN / SAINT BARTHS RELOCATION FEE:
Relocation fee of $3,000, minimum 72 hour turn required on either side of charter dates for boat transit. Please inquire for availability.
MINIMUM NIGHTS: 5
LESS THAN 7 NIGHT CHARTER RATES:
For 6-night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights.
HALF-BOARD OPTION:
$100 discount per person.
Includes 7 breakfasts, 4 lunches & 3 dinners, all other meals to be eaten ashore at client's expense.
LOCAL FARE OPTION:
$75 discount per person.
Includes 7 breakfasts, 5 lunches & 6 dinners, all other meals to be eaten ashore at client's expense.
SLEEP ABOARD:
1/2 the daily rate. Dinner ashore at client's expense. Includes boarding after 4pm, welcome cocktail and breakfast the next morning and early start.
HOLIDAYS
2025 CHRISTMAS: 7-night minimum $21,000 for 2-6 guests and must end no later than December 26th.
2025 NEW YEARS: 7-night minimum $22,000 for 2-6 guests and must start December 28th or later.
EMBARKATION: 12PM
DISEMBARKATION: 12PM
TURN AROUNDS:
48-hour turn arounds required - inquire for 24-hour turns
ALL-INCLUSIVE RATE INCLUDES:
Meals & Beverages onboard
Fuel
Mooring fees
Private Yacht & Service of the crew (captain, chef/mate)
Insurance for the yacht and the passengers (civil liability)
Accommodation in private air-conditioned cabins each with an ensuite bathroom and bedding, towels, and beach towels.
Stand Up Paddle Boards
Light fishing gear
Snorkel gear
Floating mats
Tube
ALL-INCLUSIVE RATE DOES NOT INCLUDE:
Special provisioning requests (inquire for further details)
Cancellation insurance and private insurance
Airport transfers to/from yacht base
Personal Expenses
TIP:
It is customary to tip your crew at the end of your charter. The amount you leave is totally at your discretion and should be based on the level of service provided. The suggested gratuity is 15%-25% of the total charter fee.
My Marina is available for captain-only charters, ideal for guests who prefer a more flexible and independent experience. With a professional skipper at the helm, you can relax and explore the Caribbean at your own pace, while managing meals and provisions to suit your personal style and preferences.
Captain’s Services Include:
- Provisioning Assistance: Expert help to stock the yacht.
- Galley Support: Assistance with meal prep and after-meal clean-up.
- Cocktail Hour: Enjoy specially prepared “Captain’s Cocktails.”
- Reservations Made Easy: From restaurants to day trips and onshore excursions.
- Daily Tidying: Salon upkeep and mid-week linen changes for added comfort.
- Coordination of Essentials: Moorings, anchoring, trash, ice, and more.
- Water Activities: Orchestrating fun experiences on and in the water.
Local Knowledge:
- Guidance on cruising grounds and onshore activities.
- Personalized recommendations for restaurants and excursions.
- Engaging safety briefings and curated themed playlists.
Included Yacht Amenities:
- Snorkel gear, 2 paddleboards, 1 kayak.
- Premium linens, towels, toiletries, and onboard WiFi.
- Sunscreen, bug spray, beach games, and indoor entertainment.
Nation: South African
Gesprochene Sprachen: English - Afrikans- Zulu
Meet Captain Adolf
Captain Adolf is a passionate young South African with a lifelong love for the sea. He has been fishing and navigating boats since the age of 12, gaining invaluable experience on the water. His true passion lies in sailing with nothing but the power of the wind, finding joy in the freedom it brings. Adolf takes great pride in discovering hidden gems along the coast and sharing these breathtaking spots with guests. For him, every journey is about adventure, exploration, and creating unforgettable memories on the open sea.
Meet Chef Francisco
He began working on boats in 2021, right after the COVID-19 pandemic. His first position was in Nassau, Bahamas, cooking on a 67' monohull diving boat, where he prepared buffet-style meals for large groups. This initial experience was challenging yet invaluable, providing the foundation for what was to come.
After completing several rotations, he transitioned to a more refined service aboard a 112' motor yacht in Turks & Caicos. This role required him to cook for 18 guests, plating every meal precisely, an experience that significantly enhanced his cooking and presentation skills.
A year later, his curiosity about sailing led him to a position on a 51' catamaran. He started in the British Virgin Islands before quickly moving to St. Vincent & The Grenadines, spending most of his time around Canouan Island, which served as the starting point for weekly routes.
His next opportunity took him to Antigua, where a new crew and a 70' catamaran awaited. As the head chef, he introduced new flavors and creative presentations, crafting meals for 10 guests each week.
When his time in Antigua came to an end, he moved to Greece for the summer season, working and sailing around the Ionian Islands, an opportunity that allowed him to explore and experience the Mediterranean Sea.
