Blue Pepper

Yacht Details

Length: 60ft Fontaine-Pajot
Cabins: 5 Queens
Number of Guests: 1-10
High Cost: $32350
Low Cost: $27715

Yacht Description

Blue Pepper came 1st place in Save the Blue Water Competition of the 2018 USVI Charter Yacht Show.
BLUE PEPPER offers five guest cabins, each with a queen size berth, en-suite bath with stall shower, electric fresh water flush toilet and vanity. Each guest cabin has an individual control for the A/C to ensure your comfort. There is a very spacious salon, large aft deck for lounging and alfresco dining, and a lovely top fly-bridge offering a 360 degree view of paradise and is fully covered with shade awning for clients comfort.

Blue Pepper has a child playpen 24″x33″ which fits on the floor in the guest cabins for clients with little ones. All toddlers need a child life vest which parents should purchase at their local store to ensure a proper fit before the charter, complete with a tether please.

Yacht Rates in USD

2 pax 3 pax 4 pax 5 pax 6 pax 7 pax 8 pax 9 pax 10 pax
W2018/19  28015  28530  28950 29360  29825  30285  30700  31525  32350
S 2019  28015  28350  28950 29360  29825  30285  30700  31525  32350
W2019/20  28015  28350  28950 29360  29825  30285  30700  31525  32350
S 2020  28015 28350  28950 29360  29825  30285  30700  31525  32350

All inclusive rates are based on a 7 night charter (1 week) with food, beverages and standard bar, cruising permits and licenses are paid by boat
Taxes, relocation fees may be extra, see below for Charter Information

Charter Fee does not include a customary gratuity in the amount of 15-20% of the total charter fee payable to a deserving Captain and Crew upon the completion of a successful charter.

BVI PORT FEE: Add $400 each end for BVI pickup or drop-off.

HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense.
2/$27,715 3/$28,080 4/$28,350 5/$28,610 6/$28,925 7/$29,235 8/$29,500 9/$30,175 10/$30,850

LOCAL FARE MEAL PLAN: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
2/$27,865 3/$28,305 4/$28,650 5/$28,985 6/$29,375 7/$29,760 8/$30,100 9/$30,850 10/$31,600

SLEEP ABOARD: Sleep aboard the night before charter dates. Available for $450 per cabin per night, with a 2 cabin minimum. Includes snacks, welcome cocktails & continental breakfast. Dinner is to be taken ashore at client expense.

2019/2020 CHRISTMAS/NEW YEARS: 7 night minimum
CHRISTMAS: 1-10 guests @ $38,000, charter must end on 12/28/19 or earlier
NEW YEARS: 1-10 guests @ $42,000, charter may not start prior to 12/29/19

 

Photos

 

Scuba  Yacht offers Rendezvous diving only

How to book your crewed charter yacht

 

Yacht Amenities

  • Salon Tv & stero
  • iPod/Device Hookups
  • Sun Awning
  • Bimini
  • Special Diets
  • Kosher Inq
  • BBQ
  • Hairdryers
  • 18 Port Hatches
  • TP in Heads
  • No smoking on yacht
  • Children are Welcome
  • Water Maker
  • Ice Maker
  • Internet Access Onboard WIFI for email use only
  • Green Initiatives-Make purified drinking water,Re-usable water bottles
  • Eco-friendly cleaning products
  • limited paper products
  • chef purchases locally grown and organic produce when available
  • Crew helps in Reef clean-ups
  • 14 ft Dinghy size with 60 hp engine
  • Water Skis Adult & Kids
  • Kneeboard
  • Snorkel Gear
  • Tube
  • Wake Board
  • Floating Mats
  • Swim Platform with boarding ladder
  • Beach Games
  • 2 x SU Paddle Boards
  • Fishing Gear
  • Fishing is catch and release only
  • Fishing Permit TBA
  • Noodles
  • Underwater lights
  • Blue Pepper is equipped with a full medical kit oxygen plus automated external defibrillator

Cruising Area

  • Pref. Pick-up YHG St Thomas
  • Other Pick-up BVI- limit 7
  • Summer Ports & Winter Ports Virgin Islands
  • Summer Operations & Winter Operations Caribbean Virgin Islands

Charter Information

  • All rates are for the entire boat and are subject to change without notice prior to actual reservation
  • Charter Fee does not include a customary gratuity in the amount of 15-20% of the total charter fee payable to a deserving Captain and Crew upon the completion of a successful charter
  • All guests over 18 yrs wishing to fish in BVI must purchase a BVI license prior to boarding ask us for information
  • Marina dockage if applicable upon the request of the charter guests is not included
  • Fine wines champagnes and top shelf liquors are not included and can be purchased upon request of the charter guests at their expense.
  • blue pepper main
  • Come aboard BVI Yacht Charter Blue Pepper

Crew

Captain and Crew of Blue Pepper, a 60ft Fontaine-Pajot Caribbean Yacht Charter

Crew Profile

Crew Profiles:
We present you Denise and Taylor Melton, this interesting couple married in St. John February 8th, 2017 and will be the crew responsible for your adventure aboard Sailing Yacht Blue Pepper. They will work hard to make sure your experience in the Islands will be something you will cherish forever.

Denise Melton, an award-winning chef at the Virgin Islands Yacht Show Culinary Competition, was born in Brazil where she bought her first sailboat at seventeen. Five years later she moved to Argentina and worked several years for an important family as a captain for a 60’ sailing yacht and a 70’ power yacht. She also accomplished dozens of deliveries between Buenos Aires and Rio De Janeiro. Crossing the Atlantic twice in her personal boat, her blue water experience is unrivaled. Four years ago, she moved to St. Maarten to be the Captain to an 87’ powerboat, and a year after that she decided to pursue her other passion, to become a professional chef. Now Denise has decided to join Taylor in providing the best culinary experience, aboard one of the most luxurious charter yachts available in the Virgin Islands, Blue Pepper. Her cuisine has the influence from Italy, Portugal, Spain, and Brasil. She loves the Mediterranean food and in the last few years has grown accustomed to a Caribbean flair. She specializes in personalizing any menu to a guest’s taste, and has an impressive knowledge to accommodate gluten free, dairy free, low carb, and paleo diets etc. She is fascinated with the art of presentation, a great host, and will ensure that your time spent aboard will be filled with flavor, aroma, and fresh experiences.

Captain Taylor Melton was born in Fort Worth Texas, he is a persevering, and enthusiastic individual. When travelling with his family through Alabama when he was 14 years old, Taylor ran across a CD in a small gas station bearing a cover art of beautiful white sands, turquoise waters, and a harbor filled with sailboats of all kinds. This CD was one of Jimmy Buffett’s live albums recorded right here in the Caribbean. After listening for several days, young Taylor told his parents that he would be a Captain in the Virgin Islands one day, they laughed, but after years of hard work, here he is. Taylor worked as a bartender for several years and learned the beauty of sailing in his free time, and finally with tickets in hand, he made it to the islands to begin his life on the ocean. He worked as a mate for several boats before completing his school to become a captain. From there he went on to deliver sailing yachts from the Virgin Islands to New York and Bermuda in the open ocean. For two years he drove powerboats all around the US and British Virgin Islands, making over 500 day charters. This gave Taylor an amazing insight to every bay and unique place and his curiosity about the local culture helped him learn even more about our Virgin Island Waters. Captain Taylor has a lot of rich history he enjoys sharing with his guests. Taylor met his wife while sailing the Virgin Islands shortly after purchasing his own sailboat. Sailing Vessel Isola Bella has brought Captain Taylor a lot of personal adventure and experience in the Caribbean, and now he shares the beautiful boat as a home with his wife, Denise. In the last couple of years he has been the Captain and owner of a power cat and teamed up with his wife for several term charters. Taylor’s service in fine dining and bartending compliments Denise’s accomplishments in the galley. Together they form an invincible crew. The safety and security on board will always be the first priority of your Captain, while fun and excitement never get left in the wake.

Yacht Layout

Yacht Layout of British Virgin Islands Charter Blue Pepper

Sample Menu

BREAKFAST
Smoothies, tea selections, fresh orange juice, regular coffee or espresso, cereal, fresh fruits, yogurt, oats, granola, and various breads/ toasts, will always be available
Espresso Biscuits Homemade Biscuit sandwiches filled with a crunchy pancetta, marbleized eggs, collard greens, & espresso aioli.
Good Morning Cowboy Gourmet steak topped with skillet eggs on a crunchy potato bed adorned with caramelized onions and red peppers.
Bangers & Mash England reacipe, gratin mash potato, covered in a dark gravy, topped with sautéed onions, tomatoes, and sunny side up eggs accompanied by spicy sausage, sweet sausage and gammon bacon skewer.
Bonjour Paradise Crepes filled with cream cheese, sliced green onions, dark forest turkey, chopped tomatillos and delicately bathed in a light béchamel sauce. And for breakfast desert; an irresistible baby crepe with fresh berries, Nutella and toasted coconut.
Light n’ Roll Tomato basil wrap, filled with scramble egg whites, low sodium turkey, feta cheese and baked spinach seasoned with a balsamic Dijon vinaigrette.
Great Greek Crock pot Greek frittata: fresh happy eggs, thin layers of serrano ham, and crumbled feta cheese mixed up with kalamata olives and artichoke hearts with a touch of extra virgin olive oil.

CARIBBEAN BREAKFAST OPTIONS
Good Morning VI Pate This is a breakfast tradition in all Virgin Islands, you will find Pates normally in just a simple place that makes food for the local people. Pates are fried dough pockets stuffed with beef, chicken, vegies or salt fish. The chef version can be: beef, chicken, or beans, braised with onion, green pepper and seasoned with a homemade Caribbean spice blend. The original version is fried but a baked version can be made too.

Cachapa Me Up A traditional Venezuelan breakfast, “Cachapa” is made with a grated fresh corn tortilla filled with “queso fresco” (fresh cheese) the chef suggestion serves it accompanied with bean salad and slow cooked pork.

Arepa CaribeÑa This is another Latino-Caribbean classic, it’s a Venezuela National breakfast but you will find “arepas” in Puerto Rico, Dominican Republic, Panama… This is a delicious homemade white corn bread/tortilla stuffed with an infinite variety of ingredients. The chef favorites are scrambled eggs, veggies frittata, bacon and avocado or Reina Pepeada: chicken, onion, cilantro and avocado cream. You should try it!

KIDS BREAKFAST
Every breakfast will come with a fruit decoration, so the kids can eat healthy and fun. If you are not a child but would love to have something from the kid’s menu, we can make that it happens on a big plate!

Pigs and blankets Breakfast sausage rolled up in white bread slice, finished as a French toast
Chicken & waffles Deep fried breaded checken topped on a homemade waffle (sausage gravy optional)
Surprise pancakes Homemade pancakes with a choice: M&Ms, chocolate chips, berries, banana or all together!
E.B.C. Eggs, bacon, cheese sandwiches
Chocolate croissant Home baked
Cinnamon rolls Home made
Grilled cheese sandwich Cheese sandwiches…grilled!

LUNCH
Beef Island Tender short ribs on a crunchy home baked baguette, caramelized onion, decorated with a creamy blue cheese sauce, and on the side, a naturally spicy wild arugula salad.

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Pad Thai This traditional Thailand dish is a delicious and refreshing plate. Rice noodle with jumbo shrimp or chicken (or both, the chef’s favorite combination) sautéed in a local tamarind sauce, with a few drops of lemon, local spice, garlic, green onions, beansprouts and roasted peanuts.
Wok for Walk A light and nutritive lunch, summer vegetable combinations, you choose the protein, sautéed in sesame oil and garlic soy sauce, served in a crunchy tortilla bowl.
Pasta del Mare Black fettuccine (negro di sepia) with a Sauvignon Blanc sauce, shrimp, squid, octopus, mussels, crunchy parmesan, and fresh parsley on top.
Anegada Taco Local fresh lobster, cooked in a garlic lime Grand Marnier sauce, topped with a pineapple-mango Pico de Gallo, served with a Mexican coleslaw salad on side.
Green chicken salad Chicken boiled in a saffron broth, mixed with green apples, romaine lettuce, pistachio, celery, and brown rice. Served atop a puff pastry basket.
Jamaica Skewers Chicken and pineapples skewers grilled, on top of a quinoa coconut tower, mango habanero salsa and plantains on the side.
Triple C Burger Creole Crab Cake patty made with crab claw meat, goat cheese, thin sliced cabbage and a homemade mayonnaise with local spices served with a pepper butter corn on the cob.
V.I. Tradition Roti is a tradition in all Virgin Islands, a plate with an Indian influence. It’s a homemade tortilla that has a totally different flavor and texture when compared with a Mexican style tortilla. Inside of this “Indian burrito” you will find chicken, chick peas, onions, sweet peppers, and potato, cooked in a yellow curry sauce, with a homemade mango chutney on top.
Blackened Mahi Sanduba Mahi Mahi sandwich, spiced with the chefs homemade blackened seasoning, served on a brioche roll, with lettuce and a homemade tartar sauce, with a potato salad side.

KIDS LUNCH
Hamburger Chicken nuggets
Mini pizza Quesadilla
Ham & Cheese panini
Tacos Hot dogs

SNACKS
Charcuterie board
Baked camembert on a rustic bread
Homemade hummus, mini pita bread and vegies
Organic blue corn tortilla chips with homemade salsa and cheese dip
Mini pastry, ham and cheese, asparagus, provolone, and caprese.
Prosciutto & water melon with other exquisites
Bruschetta
Canapes: Salmon and cream cheese, pineapple and bacon

KIDS SNACKS
Peanut butter and jelly Smoothies Fruits
Sandwiches Homemade cookies Or anything that we will find on the preference list!

APPETIZER
Goat cheesecake Goat’s cheesecake with a caramelized red onion jam, micro greens on top, and a touch of crunchy bacon.
Coconut shrimp curry soup Authentic, bold and full of flavors, this soup has coconut milk, homemade red curry, and a touch the heavy cream, can be served cold or hot and is perfect to open the appetite for the next plate…
Moroccan creamy Creaminess, flavor contrast, and color is what this soup offering. Butternut squash, goat cheese, ginger and pistachios.
Summer Gazpacho Fresh tomatoes, cucumber, and red onion blended with spices, and garnished with a basil crouton.
Black ravioli Squid ink homemade ravioli with smoked salmon and cream cheese served in a pink aioli sauce.
Lemongrass Wontons Boiled wonton filled with ground beef with lemon grass, veggie mix, and ginger. Served with a sweet & spicy homemade sauce.
Elegant Pear Pear pan seared, Iberic ham, goat cheese, and a touch of honey.
Coconut Shrimp Deep fried langostino covered with crunchy coconut, served with a spicy passion fruit sauce.
Acra A famous French Caribbean creole food, similar to a conch fritter but using a salt fish, the flavor and texture deserve to be tasted.
Madurito From Puerto Rico to the Blue Pepper table, we have a simple and unique combination, sliced and wrapped sweet plantain roll filled with a Julienne cut New York steak served with a garlic cream sauce.

ENTREE
Mi Mignon A perfect piece of mignon wrapped in a thin bacon slice, sous vide to a perfect temperature, served with fondant potato, Zucchini flower and a Malbec reduction.
Mama Mia! Veal parmesan scaloppini, served on top of a creamy polenta, covered in a traditional pomarola sauce and served with brussels sprouts. Italy on the table!
Oso Bucanero Slow cooked ossobuco in a vegetable sauce, with a creamy azafran risotto and parmesan ice cream.
Shrimp Pineapple bowl Jumbo shrimp sautéed in garlic butter and lime, jasmine and wild rice cooked with veggies and pineapple, decorated with a crunchy Iberic ham and cilantro. Served in a pineapple bowl!
Atunado Blackened Tuna, with wasabi mash potato on top of a ratatouille matt, and a spicy lime coconut sauce.
Caribe on the grill Traditional BVI dinner, barbecue ribs covered in the chef’s house made BBQ sauce, salted veggies served with mini potatoes & a colorful garlic butter sauce.
Muqueca Traditional Brasilian dish, fresh grouper cooked in coconut milk, served with a cilantro lime rice and sliced sweet red, green, & yellow peppers
Mofongo Chicken breast stuffed with veggies, ham, and cheese, “mofongo” (mashed green plantain), served with asparagus and an irresistible aioli cream sauce.

KIDS DINNER
Lasagna Meat balls
Macaroni and cheese with grilled chicken
Milanesita with mashed potato (thin steak, breaded, and baked or fried)
Chicken stuffed with ham and cheese with yellow rice
Fish fingers and baked potato Chicken noodle soup
Any favorite plates from the kids!

DESSERTS
Sweet Wonton Crispy cinnamon wonton layers filled with homemade vanilla whip cream and fresh berries
Flowerless Chocolate Cake A classic recipe made from scratch using a high-quality dark chocolate, & with a homemade white chocolate mint drizzle.
Jar Lime Pie Key lime pie mousse served in an individual mason jar.
Pink Pie Strawberry cheese cake made with real fruit, with a dark chocolate drizzle
Drunk Banana Flambé Banana flambéed in a dark spiced rum, served with a house made coconut ice cream
Tia Maria Thin cookies soaked in a coffee liqueur, mounted between layers of homemade vanilla pudding.
Desert Passion Passion fruit mousse, on top of an Oreo crust.
Creme Brulee Traditional Crema Catalana made with real vanilla beans, and local sugar caramelized on top, classic and perfect just like it is.
Flan Caribeno Vanilla flan, with the addition of a touch of local spiced rum and coconut, with a caramel and raisin rum drizzle.

Testimonials

BLUE PEPPER GUESTS COMMENTS

Amazing charter
I wanted to reach out to congratulate you on the amazing crew you have, with Taylor and Denise, on your catamaran Blue Pepper. My family and I spent last week aboard and had the most amazing experience. I have done three other prior charters and none equates to last week. The catamaran is beautiful and has an excellent distribution of space to accommodate all 10 guests comfortably. On top of that, Taylor and Denise are definitely the best crew. They spent every second of the week making sure everything was perfect and they did so with great smiles at all times. Denise cooking is just amazing and she was so versatile in accommodating preferences. I would chose her cooking over any restaurant. Taylor was great about facilitating all activities onboard and on the islands and planned a perfect route for our trip. I don’t think they ever took a break from making sure the catamaran was just impeccable and everything running smoothly. The two of them together make a great team and made everyone of us feel so pampered as they took care of every single detail to make our vacation just perfect at all times.
Thank you!
K.P.
February 2018
Awesome trip, our very first Virgin Islands charter, this was excellent! Great food, drinks, and amazing service!

Steve and Cheryl
January 2018
We have been doing charters in the Virgin Islands since 2012 and this has definitely been the best one ever! Taylor and Denise met our every need and want!

MarXXXXX & RandXXXXX
December 2017
Thank you so much for a wonderful trip that was perfect for 1 years old, to 50! Denise and Taylor made sure that we always had the best food and drink, and ensured we had an incredibly memorable Christmas, one that we will never forget.

Scalise and William
September 2016
Captain/Chef Denise Made Our Honeymoon Amazing!
My wife and I are just getting back and settled from our honeymoon with Denise on Bella Vita and I just wanted to reach out and let you know how absolutely AMAZING it was. Denise is not only an amazing Captain but she is also an insanely good chef! We could not believe the food that she was preparing for us, how good it was and all done in a small kitchen! Before my wife and I left, I realized that we were really jumping into this blind and neither of us really knew what it was going to be like but Denise blew us away and we could not have pictured it any better. We are really hoping on booking her and the boat again at some point so I sure hope you hold onto her! Thanks for the perfect trip!

Jason & Kaitland
August 2016
We can’t wait to come back in October. Denise is absolutely fantastic, and we want to adopt her! Our daughter, Madeline, adored her and tears flowed as we left.

The DXXXX
July 2016
Best. Crew. Ever! Their every waking moment was spent making sure we had as perfect a vacation as it is possible to have. The strict and unusual dietary requirements of two of us were not a problem; Denise’s food was imaginative and delicious. Everything was made fresh, followed the dietary requirements, and was of 5-star restaurant caliber…