EXTRA NAUTI
Other Toys: 2 Stand Up Paddle Boards
3 Inflatable Lounge Chairs
4 Sea Scooters
Snorkel Gear
Noodles
Generator: Yes
Inverter: Yes
Watermaker: Yes
Ice Maker: Yes
Dinghy: Highfield 380 GT
Dinghy Pax: 8
Dinghy HP: 30
Helipad: No
Jacuzzi: No
Gym: No
Stabilizers: No
Elevators: No
Wheel Chair Access: No
AC: Full
AC Night: Yes
AC SurCharge: No
Salon Stereo: Yes
Board Games: No
Deck Shower: Yes
Special Diets: Inq
Kosher: Inq
BBQ: Yes
Gay Charters: Inq
Nude Charters: Inq
Hair Dryer: No
Guest Smoke: Sugar Scoops Only
Guest Pet: Yes
Children Allowed: Yes
Min Child Age: Water safe
Adult Water Skis: No
Kids Water Skis: No
Jet Skis: No
Wave Run: No
Knee Board: No
Stand Up Paddle: 2
Wind Surf: No
Gear Snorkel: Yes
Tube: No
Scurfer: No
Wake Board: No
1 Man Kayak: No
2 Man Kayak: No
Sea Bob: No
Sea Scooter: Yes
Kite Boarding: No
Fishing Gear: No
Float Mats: No
Swim Platform: No
Boarding Ladder: Yes
Dinghy Sailing: No
Scuba Onboard: Yacht offers Rendezvous Diving only
Games Beach: No
Green Make Water: Yes
Compressor: Not Onboard
Cruising Grounds: British Virgin Islands
Pick Up/Drop Off: Tortola; inquire for other locations
Yacht: BVI-Based
Crew: Annual Work Permits
BVI Customs & Cruising Permit Fees: Included
MINIMUM NIGHTS: 5, Inquire for less.
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.
SLEEP ABOARD: Available for half of the daily rate. Includes boarding after 4pm, snacks, welcome cocktails & continental breakfast. Dinner ashore is additional. Select option upon booking.
EXCLUDES: Christmas and New Year's weeks. No commission on sleep aboard.
HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense.
$150.00 per person discount.
LOCAL FARE MEAL PLAN: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
$75.00 per person discount.
25/26 HOLIDAYS:
7 night minimum. Full-Board Option.
Christmas: $28,000 Must end on or before 12/27
New Years: $30,000 May not start prior to 12/28
**SEE BROKER NOTES FOR MORE INFORMATION - WAIVER REQUIRED IN ADDITION TO CONTRACT**
Copy link below & paste into browser to submit waiver:
https://bit.ly/cyawaiver
Nation: South African
Nation: South African
Captain Robert Jennings
Captain Robert, affectionately known as "Captain Rob," has been sailing the Caribbean for over 30 years—most of that time spent exploring and mastering the waters of the British Virgin Islands. Born and raised in Cape Town, South Africa, his connection to the ocean began early through sailing, surfing, and lifesaving. That passion eventually led him to the Caribbean, where his family opened a sailing school in the BVI in the early 1990s.
A seasoned sailor and natural teacher, Captain Rob has spent many years instructing students and sharing his deep knowledge of seamanship with those eager to learn. But his talents extend well beyond the helm. He is also a skilled chef and accomplished artist, often found painting live at scenic locations throughout the islands, capturing the vibrant spirit and beauty of the BVI on various mediums.
Whether he’s guiding guests through a perfect day under sail, preparing a delicious meal, or creating art inspired by the sea, Captain Rob brings creativity, experience, and a calm, steady presence to every adventure.
Chef Lelani Bright
Chef Lelani Bright’s life has always been shaped by the sea, adventure, and a profound love for creating unforgettable experiences. Raised on boating adventures in Mauritius and part of her high school sailing team in Southern Maryland, Lelani also joined the Sea Scouts before launching into a journey that would span continents, cuisines, and cultures. She is a seasoned world traveler, having explored over 19 countries—and counting!
After beginning her studies in broadcast journalism at American University in Washington, D.C., Lelani pivoted toward her true calling in hospitality, transferring to the University of South Florida, where she rowed third seat on the USF crew team in Sarasota. It was here that she stepped into the culinary world professionally, working as a sous chef in the university’s student mess hall and at the Embassy Suites hotel on the Tampa campus.
Her passion for island life led her to the Caribbean, where she cooked for weddings and events in Saint Croix through Island Weddings and completed her first culinary and assistant management internship at the iconic Scrub Island Resort in the British Virgin Islands. Along the way, she sailed charters across Washington D.C., the Bahamas, Key West, Puerto Rico, the U.S. Virgin Islands, and the British Virgin Islands, enriching her global palette with spices and traditions from the world’s waters.
Chef Lelani’s approach to cuisine is soulful, dynamic, and deeply intentional. Blending the vibrant flavors of Hawai‘i, the Caribbean, and her Afrikaans heritage—rooted in the Dutch East India spice trade—her dishes invite guests to transcend the ordinary. Every meal from her galley is a dance of anthropology, spirituality, artistry and the sounds of Bach wafting over her special homemade pasta dishes!
When not crafting unforgettable menus, Lelani is an offshore fishing angler and first mate, a kids’ tennis coach, and a lifelong student. She is currently studying Film and Media Documentaries at Full Sail University, an institution known for its Emmy and Grammy Award-winning alumni. Her passions include acting and modeling, reading, farming, sustainability, off-grid building, free diving, spear fishing, surfing, yoga, ribbon dancing, crafting haku-leis, writing poetry, developing her company Beautiful Life LLC, and authoring a children’s book series. She is also a Reiki practitioner, intuitive guide, and devoted companion to her spirited 4.6 lb chihuahua, Kealoha Mokuʻula.
Chef Lelani lives her life—and runs her galley—with a singular philosophy:
“My love letter to the sea is being in service to others’ heart chakra openings while onboard. A vacation is a mere lens into transmuting the mundane into pure magic and manifestation. Through food, we embark together on a journey of flavor, connection, and celebration of life’s most meaningful moments.”
